Nearly two months ago, Portland Trail Blazers superstar Damian Lillard requested a trade away from the organization he’s called home for the first 11 years of his NBA career. Since news of Lillard’s request broke, his desire to be dealt only to the Miami Heat has been steadfast and singular. Yet according to Andscape’s Marc Spears, a member of a different Eastern Conference contender has reached out to Lillard and attempted to lure the All-NBA point guard to his team, albeit unsuccessfully.
“I know Jayson Tatum’s called him, tried to get in his ear,” Spears said on The Oregonian’s “Sports by Northwest” podcast. “But his focus is definitely on Miami.”
“I know that Boston…I know Jason Tatum’s called [Damian Lillard]. Tried to get in [Dame’s] ear. But his focus is definitely on Miami.” – @MarcJSpears via @Oregonian
Regardless of whether Boston has the requisite means to acquire Lillard, he’d clearly be a wonderful fit with the Celtics. He’d address their tenuous and ball-handling guard depth following Marcus Smart’s departure and presumably give them the superstar initiator they’ve needed to avoid some of the offensive lulls that have plagued them the past couple years in the playoffs. But ultimately, it seems Lillard is fixated on the Heat and is uninterested on broadening his preferred destinations. At the moment, though, Portland and Miami do not appear close to a trade, so this saga rolls on.
Lillard averaged a career-high 32.2 points, 7.3 assists, and 4.8 rebounds in 2022-23.
Earlier this year, Yeule (née Nat Ćmiel) signed to Ninja Tune, home of critically acclaimed artists like Odesza, Sampa The Great, and Thundercat. They shared the alluring song “Sulky Baby” and later announced their new album Softscars, and now they’re back with a hypnotic single called “Inferno.”
“The song is a gash, scar no.9,” Ćmiel said in a statement. “In this scar I ask the blue flame in my heart, will you ever fade? When you are engulfed and eaten in blue, what was left of me were parts of you.”
“Inferno” is as ethereal and transcendent as they hint. “Heartbeat, heartsink / Heart broke, don’t think / Don’t love, don’t trust,” they sing against a pulsating beat. “The memory of you turns to rust / Used to be just us / Used to be honest.” The song soars with intergalactic synthesizers, culminating into a mesmeric storm. Softscars is sure to be a beautifully disorienting whirlwind, a great follow-up to 2022’s Glitch Princess.
Listen to “Inferno” above and find the album artwork and tracklist below.
Matt Damon and Jimmy Kimmel might have a long-running “feud,” but behind the scenes, it’s anything but. During an episode of the new late night host podcast featuring Kimmel and the four other titans, Seth Meyers, Stephen Colbert, John Oliver, and Jimmy Fallon, the Jimmy Kimmel Live! host revealed a generous offer from Damon and his old pal Ben Affleck.
“Ben Affleck and the despicable Matt Damon contacted me and offered to pay our staff for two weeks, a week each, they wanted to pay [them] out of their own pocket,” Kimmel said via The Hollywood Reporter. “I felt that that was not their responsibility.”
Colbert, on the other hand, felt otherwise. “Couldn’t you say yes and then give your money to us?”
The podcast, titled Strike Force Five, was launched for the express purpose of raising money for the staff of each of the late night shows that have been off the air since the strike. Each week, one of the hosts will take the lead and Kimmel was first out of the gate. While the comedic banter has obviously been high, Kimmel hasn’t been afraid to get personal.
During the first episode, the late night host revealed that he was “very intent on retiring” just before the strike started, but then he realized how much he would miss the job.
“Now I realize, like, ‘Oh yeah, it’s kinda nice to work,’” Kimmel shared about his free time over the past few months. “You know, when you are working, you think about not working.”
Just days before Wagner Group boss Yevgeny Prigozhin was killed in a “mysterious” plane crash, the mercenary leader reportedly filmed a video assuring his supporters that “everything is fine.” The video was reportedly filmed in Africa where Prigozhin was fighting to keep control of his military operations after his attempted coup earlier in the summer put the Wagner Group at odds with Vladimir Putin, who had contracted the controversial private army to turn the tide in Ukraine. They did not.
“For those discussing whether or not I’m alive, how I’m doing. It’s the weekend now, the second half of August 2023. I’m in Africa,” Prigozhin said in the video. “Fans of discussing my liquidation, intimate life, earnings or anything else—actually, everything is fine.”
Prigozhin would die just a few days later in the mysterious plane crash. Although, the resurfaced video has already sparked speculation that maybe he didn’t?
While the clip is likely to fuel conspiracy theories that the foul-mouthed warmonger’s death was staged—a theory circulated by the families of some Wagner mercenaries who believe the plane crash was a ruse—Prigozhin is wearing the same outfit in the new video as one he had on in a clip published on Aug. 21.
Prigozhin, who famously recruited convicted killers and rapists from Russian prisons to, as he put it, “win this damn war at any cost” for Putin, was buried at an ordinary St. Petersburg cemetery earlier this week after a strangely low-key funeral that only included about 20-30 people and no military honors.
Since Prigozhin’s death, Kremlin puppets on Russian state TV have repeatedly tried to deflect blame from Putin. Fingers have been pointed at everyone from Ukraine, America, France, and of course, NATO. Anyone but the likeliest suspect.
When it comes to classic cocktails, few are as well-known and easy to make as the martini. Simply put, it’s a gin (or vodka if you prefer) and dry vermouth-based cocktail. At its bare bone, that’s really it. You might add an olive or a lemon twist (or a blue cheese stuffed olive if you’re feeling wild) as a garnish to complement the flavors. Some add a bit of olive juice.
But for the most part, it’s just a simple way to make the gin shine. Simple, elegant, and perfect.
Like many cocktails, the drink enjoyed by James Bond who preferred his “shaken, not stirred,” has mysterious origins. Some believe that it was invented by well-known bartender Jerry Thomas at the Occidental Hotel in San Francisco in the 1850s. Others believe that it was invented in the town of Martinez, California during the Gold Rush era. Regardless of when it was invented and by whom, it’s been a constant favorite in the cocktail world ever since.
Prechill glass, jug, spoon, jigger, and strainer in the freezer overnight. Prechill the vermouth and gin in a fridge overnight. Remove the tools and glass from the freezer and the spirits from the fridge when ready to mix. Use the fruit peeler to peel a thumb-sized section of lemon rind. Add the vermouth to the glass and wash it out by swirling it around and then discard the vermouth in the sink. Add the gin and bitters to the cocktail jug with a hand full of ice. Stir until the cocktail is ice cold — about 15 to 20 seconds. Strain the cocktail into the waiting glass. Express the lemon oils over the cocktail and discard peel. Serve.
While you can spend the rest of your days imbibing the classic, simple, traditional version of the martini. One of the best things about this epic cocktail is its versatility. That’s why we requested fresh riffs on the drink from some well-known bartenders. Keep scrolling to see some truly elevated martinis, then decide if you want to get funky or stick to the tried and true.
Chihuahuan Martini
Bar Calico
By Alex Dominguez, head bartender at Bar Calico in New York City
Ingredients:
2 oz. Cardenxe de la Sierra
1 oz. Chareau Aloe vera
1 bar spoon Combier orange
Preparation:
Stir in a mixing glass for about 40 rotations and then strain into a cool Coupe Glass. Express an orange twist and add to the drink.
The Chihuahuan Martini is a riff on a martini using Sotol as its base spirit. Cardenxe de la Sierra has an intense Evergreen forest feel to it. Using Chareau aloe vera liqueur we accentuate these flavors and add more cool and refreshing notes to it. A small bar spoon of triple sec and an orange peel add orange notes to the sip for a light citrus note at the front.– Alex Dominguez, head bartender at Bar Calico in New York City
The Amalfi Martini
Claire Mallett
By Claire Mallett, bar director at Catch One in Los Angeles
Ingredients:
2.5 oz. Malfy Con Limone Gin, infused with Basil
0.25 oz. Carpano Dry Vermouth
2 bar spoons of Premium Olive Juice
3 Drops of Basil Infused Olive Oil
Fresh Basil
Stuffed Olives & Feta Stuffed Kalamata Olives
Preparations:
Pour the basil-infused* gin, vermouth, and olive juice into a stirring glass with ice and stir. Pour into a chilled Martini glass. Take a dropper and gently drop three drops of the basil-infused** olive oil. Garnish with the sprig of fresh basil, two stuffed Kalamata olives & one feta-stuffed green olive.
* Basil Infused Gin Instructions:
Place 10 fresh basil leaves in the bottle of gin. Put the bottle in a cold dark place for 24 hours and strain the gin through a cheesecloth or coffee filter to remove the basil leaves.
** Basil-infused olive oil instructions:
There are basil-infused olive oils that you can purchase. If you would like to make your own, use one cup of fresh basil leaves for every 2 cups of olive oil. Blanch the basil leaves by submerging in boiling water for 10 seconds followed by a quick dip in an ice bath. Add the leaves and olive oil to a blender and blend until completely smooth.
Inspired by the flavor profiles of the idyllic Amalfi Coast of Italy. Utilizing the fresh tastes of lemon, basil, olives, and feta cheese. Malfy Con Limone Gin is distilled just outside the city of Torino on the Amalfi coast. It is a very light citrus-forward gin, with low juniper notes that won’t fight against the fresh sweet peppery oils of the basil infusion. Just a touch of olive brine adds a saline balance to the Martini. Dirty Sue’s Feta Stuffed Olives make the perfect garnish for this Mediterranean Martini riff.– Claire Mallett, bar director at Catch One in Los Angeles
Palm Springs Martini
Shannon Sturgis
By Matty Clark, bartender at Dutch Kills in Queens, New York
Ingredients:
2.75 oz. Vodka
3/8 oz. Blanc Vermouth
3/8 oz. Ælred Melon Aperitif
2 Dashes chocolate bitters
2 dashes sea salt
Preparation:
Stir with ice, and strain into a chilled coupe. Garnish with a lemon twist.
It’s a bright twist on the vodka martini with notes of fresh Charentais melon and chocolate. Ideal for steamy summer nights — but just as invigorating for brunch the morning after. Precisely what you need at your Palm Springs pool party.– Matty Clark, bartender at Dutch Kills in Queens, New York
Martini Swizzle
Robert Brenner
By Alex Barbatsis, head bartender at The Whistler in Chicago
Ingredients:
1.5 oz. Plymouth Navy Strength Gin
1 oz. Cocchi Extra Dry Vermouth Di Torino
0.25 oz. Combier Liqueur
2 drops of saline (4:1 water to salt)
Preparation:
Combine ingredients in Collins glass, fill with crushed ice, and swizzle. Express a lemon peel around the rim of the glass and discard. Garnish with a Castelvetrano olive skewer.
I love martinis, but they are a bit tough to drink in the heat of the summer. I use crushed ice and a navy strength gin to keep it cold while keeping the bite of a martini. The orange liqueur adds a bit of body and the Cocchi Extra Dry Di Torino Vermouth balances everything out. Plus, the bit of saline solution gives it a whisper of a dirty martini.— Alex Barbatsis, head bartender at The Whistler in Chicago
Botanist Martini
Botanist
By Jeff Savage, head bartender at Botanist in Vancouver
Ingredients:
(Batched: Yields one bottle)
7 oz. Longtable London Dry Gin
7 oz. St George Terroir Gin
4.5 oz. Berry Bros and Rudd No. 3 London Dry Gin
3 oz. Noilly Prat Dry Vermouth
1.5 oz. Tio Pepe Fino Sherry
7 oz. Reverse Osmosis Water
Preparation:
Combine all ingredients together and stir until fully combined. Keep in the freezer until ready to serve. Garnish with cucumber balls (Jeff uses spherified cucumber compressed with absinthe, elderflower, salt, and cucumber juice).
The Botanist Martini is a fun riff on the classic. We use a unique blend of three different gins that create a strong base for the cocktail. At Botanist, we like to use ingredients that evoke the feeling of being in the Pacific Northwest, which we’ve done by incorporating spruce, verbena, and elderflower into the martini. The result is an herbaceous and bold twist on the beloved drink.– Jeff Savage, head bartender at Botanist in Vancouver
Saint Theo’s Martini
Saint Theo’s
By Simon Sebbah, beverage director at Saint Theo’s in New York City
Ingredients:
2 oz. Grey Goose Vodka
2 oz. Blend of equal parts Dolin Dry Vermouth and Noilly Prat Extra Dry Vermouth
2 dashes of Lemon Bitters
Preparation:
Add all ingredients into a small mixing glass with ice, stir for 20 seconds until chilled, then strain into your martini glass without ice. Add garnish of Saint Theo’s Pickled Onion and enjoy.
A well-made martini is the perfect drink for celebrating with friends after a long day at work or just sipping at home. Everyone has their own take on the classic cocktail; ours at Saint Theo’s is a combination between a vesper and a smooth, dry martini.—Simon Sebbah, beverage director of Saint Theo’s
As if (Martini)
Madam George
By Marshall Minaya, beverage director at Madame George in New York City
Ingredients:
1.5 oz, Monkey 47 Gin
.75 oz. Lychee Black Tea infused Dolin Blanc Vermouth
.25 oz. Giffard Lichi-Li
.5 oz. Blanc Verjus
Preparation:
Add all ingredients to a mixing glass, fill with ice, and stir till diluted. Strain the martini into a chilled martini glass. Garnish with fresh lychee.
We have a cocktail named ‘As If’, and this martini variation plays on the ever-famous “Lychee-Tini.” Our reworked classics use a bit more traditional methods of building though, so with that in mind, this martini is built with a traditional martini in mind. We have a Gin base, using Monkey 47, and our blanc vermouth is infused with Lychee Black Tea, amplified with a touch of Giffard’s Lichi-Ali liqueur. We use verjus to provide acid to our cocktail without the use of fresh citrus. The idea of a cocktail like this is to have your memory start jumping to times and places where you had your first “tini” or smelled your parents and thought “ugh! How do you drink that?!’’-Marshall Minaya, beverage director at Madame George
Principe Martini
Principe
By Alan Wither, bar manager at Principe in New York City
Ingredients:
3 drops Colatura
.25 oz. Dry Marsala
.25 oz. Cocchi Americano
.25 oz. Noilly Prat Dry Vermouth
2 oz. Vodka infused with Olive leaf
Preparation:
Combine all ingredients in a mixing glass. Fill with ice and stir for thirty seconds. Strain into Nick and Nora or Coupe glass. Garnish with olive.
Olive leaf vodka:
Infuse 20 grams of olive leaf with one liter of vodka at room temperature for three hours. Strain.
Martini variations are everywhere. For this cocktail, we wanted to do something different but at the same time very recognizable. Infusing the Vodka with Olive leaf gives these savory earthy qualities without the salinity of a dirty martini.– Alan Wither, bar manager at Principe in New York City
All eyes are on Spain, and not because their women’s national team just notched their first star after an impressive World Cup run in Australia and New Zealand. Instead, the attention is because Royal Spanish Football Federation president Luis Rubiales chose to mark that win by forcibly kissing standout forward Jenni Hermoso during the team’s medal ceremony following their 1-0 win against England in the 2023 FIFA Women’s World Cup.
Footage of the kiss and of Rubiales appearing to grab his groin while celebrating the team’s victory quickly went viral, and prompted Hermoso to explain that the kiss was not consensual and made her feel vulnerable and shocked during the interaction. Since then, legal action has been threatened against Hermoso, Rubiales has been suspended from his post, his mother has gone on a hunger strike, and a larger conversation around abuse in women’s sports has captivated the world.
Here’s a timeline of the scandal and where things stand now in Spain’s fight against a corrupt federation and the man it’s choosing to protect.
Aug. 20th: Rubiales kisses Hermoso without her consent.
During the FIFA World Cup medal ceremony, Rubiales aggressively grabs Hermoso by the face and kisses her on the lips. The RFEF president is seen on stage next to Spanish royal Queen Letizia and her daughter, Princess Sofia, when the assault occurs. Footage of him grabbing his crotch when the match’s final whistle blew would later circulate. In an Instagram Live video following the ceremony, Hermoso admits she “did not like” the kiss.
Aug. 21st: RFEF attempts damage control
After criticism of Rubiales begins circulating, the RFEF releases a statement in which Hermoso defends Rubiales’ actions by saying, “It was a totally spontaneous mutual gesture because of the immense joy that winning a World Cup brings.” Those quotes are later thought to have been doctored by the RFEF after Hermoso denied Rubiales’ request for her and other Spanish players to speak on his behalf. Instead, the federation’s president records a solo apology video in which he explains his behavior as “normal, natural, and not at all in any bad faith.” Despite feeling he had done nothing wrong, Rubiales ends the clip by asking for forgiveness from anyone who “felt hurt” by his actions.
Aug. 22nd: Calls mount for Rubiales to step down
Spain’s acting Prime Minister Pedro Sanchez deems Rubiales’ actions disgraceful and his apology insufficient, saying “It shows that in our country there’s a long way to go in terms of equality and respect between men and women. What we saw was an unacceptable gesture. I think the apology Mr. Rubiales has given wasn’t sufficient, I’d say it wasn’t adequate, and Mr. Rubiales should keep taking further steps.”
Aug. 23rd: Hermoso breaks her silence
FUTPRO, the player’s union that represents Hermoso and other Spanish national team members, released a statement calling for immediate action to be taken against Rubiales referred to the kiss as “acts that should never go unpunished.” Both the Spanish Players’ Association (AFE) and Liga F, the country’s women’s league, also call for Rubiales to resign. The RFEF calls for an emergency meeting in response.
Aug. 24th: FIFA opens its investigation
FIFA, football’s global governing body, opens a disciplinary investigation into Rubiales’ conduct at the tournament. Spanish media report that the RFEF president is expected to resign at the emergency meeting to be held the next day.
Aug. 25th: Rubiales doubles down
In a surprise move, Rubiales takes to the podium during the RFEF’s emergency meeting to issue a meandering rant that ends with him refusing to step down and instead offering Spanish coach Jorge Vilda a contract extension. Rubiales declares “I am not going to resign” a total of five times during the speech while calling the assault a “consensual peck” and claiming he is the victim of a feminist witch hunt. Vilda, who Rubiales supported during a player revolt last year that saw 15 national team members protest because of poor training conditions and his controversial management style, is seen applauding.
Aug. 25th: World Cup winners resign
In a letter released by FUTPRO, 81 Spanish players, including the entire 23-woman roster that won the 2023 FIFA Women’s World Cup, state they refuse to play for the federation until meaningful changes are made. The letter also includes an official statement from Hermoso regarding Rubiales’ conduct:
“In view of the statements made by the RFEF president, Jennifer Hermoso wants to categorically deny that she consented to the kiss that Luis Rubiales gave her after the World Cup final: ‘I want to clarify that, as seen in the images, at no time did I consent to the kiss that he gave me and of course, in no case did I seek to lift up the president [Rubiales said she did]. I will not tolerate that my word is doubted, much less words that I have not said invented.’
“It fills us with sadness that such an unacceptable event is managing to tarnish the greatest sporting success of Spanish women’s football. After everything that happened during the Women’s World Cup medal ceremony, we want to state that all the players who sign this letter will not return to a call-up from the national team if the current leadership continues.”
Aug. 25th: RFEF threatens Hermoso
The Spanish federation threatens Hermoso with legal action after FUTPRO’s statement. After Hermoso released a personal account of what happened, the RFEF draws up a document filled with bullet points that attempt to assess and interpret Hermoso’s body language during the kiss to prove that it was consensual despite Hermoso voicing her own discomfort during the incident. Along with photos of the kiss, the RFEF statement reads, “The RFEF and Mr. President will demonstrate each of the lies that are spread either by someone on behalf of the player or, if applicable, by the player herself.”
Aug. 26th: FIFA suspends Rubiales
Rubiales is issued a 90-day provisional suspension by FIFA that bans him from football-related activities and orders him to cease contact with Hermoso. Earlier in the week, Hermoso revealed that Rubiales and the RFEF had tried to pressure her friends and family to put out statements supporting the president.
Aug. 26th: Spain’s coaching staff resign
Vilda’s entire 11-member coaching staff resigns, citing the “unacceptable attitudes and actions of the RFEF chief.” Vilda is the team’s only senior official to remain in the wake of the Rubiales scandal. Despite staying on, Vilda issued a statement condemning Rubiales’ behavior.
“The events that have taken place since Spain won the Women’s World Cup for the first time in its history and to this day have been a real nonsense and have generated an unprecedented situation, tarnishing a well-deserved victory for our players and our country,” Vilda said. “I regret deeply that the victory of Spanish women’s football has been harmed by the inappropriate behavior that our until now top leader, Luis Rubiales, has carried out and that he himself has recognized. There is no doubt that it is unacceptable and does not reflect at all the principles and values that I defend in my life, in sport in general and in football in particular. I condemn without doubt any macho attitude, [which should be] far from an advanced and developed society. A clearly undesirable climate has been generated, far from what should have been a great celebration of Spanish sport and women’s sport.”
Aug. 28th: Rubiales’ mother goes on a hunger strike
Early Monday morning, news breaks that Rubiales’ mother, Angeles Bejar, has locked herself inside a church in Granada, intending to go on a hunger strike to protest the treatment of her son. According to a cousin of Rubiales’, Vanesa Ruiz Bejar, his mother is old, in ill health, and has been suffering because of allegations against her son.
“His family is suffering a lot for him. What is happening does not seem fair to us. He has been judged before time, which does not seem normal to us. The evidence speaks for itself. There’s audio, there’s video. We want Jenni to tell the truth. She’s changed her version three times,” Bejar told reporters. “Jenni, we want you to tell the truth.”
Aug. 28th: UEFA denies RFEF’s request
In an effort to pressure the Spanish government into dropping a criminal investigation into Rubiales’ actions, the RFEF sends a request to the UEFA, which oversees the Champions League, to have all Spanish teams banned from competition. Rubiales is the association’s vice president and the RFEF hoped that by preventing major clubs like Barcelona and Real Madrid from competing in the tournament they could sway fans, players, and coaches into supporting the federation’s embattled president. The UEFA denies their request.
Aug. 28th: RFEF leaders ask Rubiales to resign
Regional leaders from the Spanish Federation ask Rubiales to resign after scrutiny of the RFEF reaches a fever pitch worldwide. In a statement, the organization said, “After the latest events and the unacceptable behaviours that have seriously damaged the image of Spanish football, the presidents request that Mr. Luis Rubiales immediately present his resignation as president of the RFEF. We will urge the corresponding bodies to carry out a deep and imminent organic restructuring in strategic positions of the Federation to give way to a new stage of management in Spanish football.”
Aug. 30th: Rubiales’ mother taken to the hospital
Just days into her hunger strike, Rubiales’ mother is admitted to the hospital. According to a priest at the church, she had “a crisis” that necessitated medical intervention.
“She’s not here anymore, she had to leave for the hospital because the woman was already tired and had lots of issues already, even some anemic issues so she had to leave,” Father Antonio told CNN.
Aug. 31st: Rubiales’ uncle criticizes him, calls him “cowardly”
Luis Rubiales’ uncle, Juan Rubiales, condemns his nephew’s actions at the World Cup, calling him “a cowardly man” and suggesting he “needs a social re-education programme and a re-education in his relationship with women.” The elder Rubiales had a falling out with his nephew after being fired from his post at the RFEF, later telling the Spanish paper El Confidencial that his nephew allegedly “used federation funds to fuel private trips and parties as well as spy on David Aganzo, the president of the Spanish soccer player’s association.”
Aug. 31st: Spanish FA looks to sack coach Jorge Vilda
The Spanish FA are reportedly discussing terminating Jorge Vilda’s contract following the controversy with Rubiales and the coach’s support of the disgraced RFEF president. Vilda has refused their request to resign.
Omar Apollo dropped “Ice Slippin” last week and explained the vulnerable meaning behind the single, which will be housed on his forthcoming Live For Me EP due out on October 6.
“‘Ice Slippin’ is about reliving the thoughts I had passing through my mind the winter I came out to my family,” the Ivory artist said in a statement. “Receiving cold judgment as opposed to the acceptance I felt I deserved. This song is a reflection and reaction of all the emotions I had to face before and after I decided to leave the icy streets of Indiana.”
The “Ice Slippin” video premiered on Thursday morning, August 31, and viscerally illustrates precisely what Apollo felt.
The Rubberband-directed video starts with the message, “SORROW YOU’VE TAKEN THE FORM OF MY SKIN CAN I LEAVE MY BODY BEHIND?” It cuts to Apollo, examining his body and skin in its barest forms, including a sonogram and X-ray images of the brain. He sings while naked in an ice water, “If I’m being honest / If I said what I said, would you hate me? / Would you hate me?”
Spliced throughout are throwback photos and videos from Apollo’s adolescence — a time before he had to worry about whether his purest self would be accepted.
Around the release of “Ice Slippin,” Apollo announced Live For Me by posting the cover art on Instagram with the caption, “4 songs that I hold very close to me. Portrait painted by [Doron Langberg].”
Anybody who thought the vinyl resurgence was just a fad was mistaken: The industry has experienced a legitimate revival. As a result, music fans are interested in physical media in ways they may not have if the decades-old medium hasn’t made a comeback. That doesn’t mean everybody is listening to just their parents’ old music, though. That’s part of it, sure, thanks to rereleases that present classic albums in new ways. A vital part of the renewed vinyl wave, though, is new projects being released as records, of which there are plenty.
Whatever you might be into, each month brings a new slew of vinyl releases that has something for everybody. Some stand out above the rest, naturally, so check out some of our favorite vinyl releases of August below.
Black Sabbath — Hand Of Doom 1970 – 1978
Rhino
The ’70s was the defining decade for Black Sabbath, and now that era has been compiled into one killer box set. The albums look gorgeous here, too, with the cover art printed on the vinyl’s Side A. This pressing is limited to just 4,000 copies, so it’s one to pounce on if you’re interested.
Talking Heads — Stop Making Sense (Deluxe Edition)
Rhino
A fresh 4K remaster of Talking Heads’ Stop Making Sense is hitting theaters soon, and the soundtrack album is also being taken care of. A limited-edition 2LP set is out now and it has a bunch of goodies, including two unreleased performances of “Cities” and “Big Business/I Zimbra,” as well as new liner notes from all four band members.
Jaimie Branch — Fly Or Die Fly Or Die Fly Or Die ((World War))
International Anthem Recording Co
Branch, a favorite in the modern jazz scene, tragically died at 39 years old last August. Now her last album with her quartet is here and it comes in a number of pressings, including the striking green one pictured above.
Before Bon Iver, Justin Vernon was a member of a group called DeYarmond Edison. The group is a major part of the Vernon story, and now a new box set tells that story through 5 LPs, 4 CDs, and a 120-page biography by journalist and executive producer (and Uproxx contributor) Grayson Haver Currin.
R.E.M.’s late period might be severely underrated, but what do you expect when your early period launched you as one of the most important indie bands of all time and your middle period saw you level up as a major label juggernaut. Two long out-of-print releases are seeing vinyl reissues to remind people of the strength of R.E.M.’s concluding years, with Reveal and Accelerate getting much-needed pressings from Craft Recordings. Both were pressed on 180-gram vinyl at Memphis Records Pressing, with Accelerate being available now, while Reveal is due out on September 8th.
Aesop Rock — Skelethon (10-Year Anniversary Edition) and None Shall Pass
Rhymesayers
Skelethon was a significant album for Aesop Rock, as it was his first one to crack the top 40 on the Billboard 200 chart. The project turned a decade old last year, and Aesop is celebrating now with an anniversary deluxe edition that comes with four bonus tracks. Also worth noting is that if you happen to already have Skelethon in your collection or you just want more Aesop, None Shall Pass is one of Vinyl Me, Please’s Records Of The Month for September.
In 2011, Sonic Youth took to Brooklyn and gave their final live performance. It was an epic, career-spanning night, and now they’ve issued it as a live album. The vinyl edition is a terrific way to experience this major moment and it’s available in a number of limited edition color variants.
Crashin’ From Passion is a project Betty Davis fans know, as it’s previously been released as a bootleg consisting of tracks from her final recording sessions. The album is now getting its first-ever vinyl release, and of interest are the liner notes by writer and Davis’ friend Danielle Maggio: The writing integrates interview quotes from Davis, making it her final-ever interview.
So much of Marvin Gaye’s output is iconic, but Let’s Get It On is definitely one of the first albums that comes to mind. The 1973 album is now half a century old, and the new reissue of it is one for completionists, featuring 33 bonus tracks, 18 of which were previously unreleased.
It’s been hard to find Lush on vinyl, since the group’s three albums haven’t received new pressings since the ’90s (save for one box set in 2016). Now, though, all three of them are available again, remastered from the original half-inch production tapes, even.
Disclosure just released a new album recently, and if that put you in a Disclosure mood, then this new 10th-anniversary edition of Settle dropped just in time. Aside from the original album, the 2LP orange vinyl edition comes with five bonus tracks.
When it comes to “toasted barrel finished” bourbon or rye whiskey, one name dominates the conversation — Michter’s. Michter’s spearheaded the movement nearly 10 years ago with the release of their Toasted Barrel Bourbon. Fast-forward to 2023 and every major and minor distiller and bottler has a toasted barrel whiskey of some kind. Meanwhile, Michter’s pushed the trend fourth by releasing toasted barrel versions of their acclaimed Sour Mash and Rye whiskeys in limited edition versions over the years, including a brand-new Toasted Barrel Rye that just dropped (it’s on the panel, don’t worry).
Before we get into the blind tasting, let’s get on solid ground when it comes to defining these whiskeys. The average whiskey barrel is generally made from lumber (slats) that have been air-dried and then toasted and charred once assembled. The air-drying seasons the wood with the elements in our air, weather, and local biome. The toasting is a low-heat activation of the sugars in the wood. The charring adds a layer of carbon on the inside of the barrel that filters the whiskey as it processes through the wood during aging.
With me so far? When the industry labels a whiskey as a “toasted barrel finish” or “toasted rye” or “toasted” in some way, they’re talking about a finishing barrel or secondary maturation. The whiskey (bourbon and rye in today’s case) was still aged in new charred oak for several years like all American bourbons and ryes. Select barrels are then batched and then that whiskey goes into a new barrel that’s only been toasted but not charred. Since the barrel doesn’t have that layer of charcoal on the inside, the wood sugars that are imbued into the whiskey are bold. There’s no carbon for filtration so the whiskey is getting the full brunt of those wood sugars. Because of this, a toasted barrel finish is a very quick process — sometimes only days, mostly only weeks, rarely is it months.
The process of finishing in a toasted barrel adds sweet wood notes, dry wood notes, and extra spice, and often accents tobacco and chili/fruit flavors with deep, you guessed it, woody tannic notes. These whiskeys are for the oak heads out there.
For the ranking, I’m looking at two factors: Overall taste and depth and how the toasted oak comes through and balances the overall profile. After all, if you’re reaching for a whiskey that says “toasted barrel finished,” it had better use that extra woodiness well. Sound good? Let’s dive in!
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
Part 1 — The Toasted Barrel Finish Whiskey Blind Tasting
Zach Johnston
Taste 1
Zach Johnston
Tasting Notes:
Nose: Oak comes through with moments of firewood, cedar, and woody winter spice accented by vanilla pods and honey Graham Crackers.
Palate: That oak stays bright and toasted on the palate as woody apples and grainy malts lead to woody braids of cedar, tobacco, and sweetgrass are accented by soft vanilla and caramel sauce.
Finish: That cedar, tobacco, and sweetgrass braid starts to smolder on the finish as the toasted oak takes on a cellar earthiness late on the finish.
Initial Thoughts:
This is clearly toasted wood finished with a bold tannic woodiness that is barely in balance, leaning toward the wood over the whiskey’s overall profile.
Taste 2
Zach Johnston
Tasting Notes:
Nose: This opens with a pecan pie vibe that’s nutty, dry, and full of dark Caro syrup sweetness with a hint of candied orange peels with a touch of cinnamon and dry cedar bark.
Palate: The palate holds onto the sweetness as it leans towards a campfire roasted marshmallow, a touch of saffron and clove-stewed pears, a pile of sappy firewood, and creamy nuances of vanilla pudding all meander through your senses.
Finish: The end has a light savory nature that leads back to the pear, vanilla, and marshmallow on a very slow fade toward a pile of fresh firewood piled high on soft black soil.
Initial Thoughts:
This is balanced. The wood is there for sure but adds layers to an already solid whiskey.
Taste 3
Zach Johnston
Tasting Notes:
Nose: Crème brûlée pops on the nose with a vanilla oiliness next to salted caramel with a hint of malted chocolate and dry pear/apple cider that’s just kissed with winter spice, cedar, and candied dry red fruits.
Palate: Those fruits take on a sweet and almost tart vibrance on the palate as moist marzipan cut with pear brandy leads to more spice barks dipped in mulled wine, apple cider, and cream soda with a hint of tobacco spiciness lurking in the background.
Finish: That tobacco ascends on the finish with a cedar woodiness as the spices refine toward powdery cinnamon and allspice with a hint of eggnog nutmeg and walnut loaf cut with dried cranberries and cherries.
Initial Thoughts:
This is pretty well balanced as a clearly creamy and darkly fruity bourbon. There are hints of woodiness but they’re far in the background. Tasting this blind, I don’t even think it is a toasted finish, just a really good bourbon.
Taste 4
Zach Johnston
Tasting Notes:
Nose: Sweet and creamy toffee mingles with candied apple and ginger hot cider with a sense of warming winter spice barks, applewood bark, and a hint of old oak.
Palate: There’s a salted caramel vibe to the taste that leads to walnut shells, winter spice cakes, vanilla pods, orchards full of fall leaves, and old leather tobacco pouches with a whisper of smudging sage.
Finish: The end takes on toasted oakiness with a dry cedar vibe next to buttery eggnog pudding, mulled wine, and dark fruit leather tobacco.
Initial Thoughts:
This is pretty good overall. There’s a bold woodiness throughout and it’s balanced.
Taste 5
Zach Johnston
Tasting Notes:
Nose: The nose opens with a leathery sense of old winter spice barks, rich caramel, and vanilla pudding cut with butterscotch and orange rinds.
Palate: There’s a sense of singed marshmallows and dark orange zest on the palate that leans into hints of minty tobacco and cedar bark.
Finish: A hint of salted caramel and dark chocolate oranges drive the finish toward a soft old oakiness and a touch of smudging sage.
Initial Thoughts:
This is good but a tad thin all around. Still, the wood and whiskey are balanced and clear-cut.
Taste 6
Zach Johnston
Tasting Notes:
Nose: This has a spicy and sweet nose that’s just like a buttery, candied and dried fruit, and nut-filled holiday cake that’s been drenched in good whiskey and left to sit for a month to really amp up those flavors while a flutter of dry cedar kindling dipped in dark chocolate sneaks in.
Palate: The taste has a clear sense of black-tea-soaked dates, creamed vanilla honey, black walnuts, wet brown sugar, and a touch of salted dark chocolate with a whisper of bitterness that feels like vanilla pods still on the branch and old smoking hickory just kissed with brisket fat.
Finish: The mid-palate dries out towards that pitchy yet dry woodpile with an echo of dirt from the bottom of that woodpile on the finish before the roasting herbs and soft dark berries arrive with a whisper of dark chocolate tobacco and leather.
Initial Thoughts:
This has everything. It’s deeply hewn with beautiful Kentucky rye flavors (dark fruit, herbal, creamy) that are perfectly accented with fresh wood. This is the pour to beat!
Taste 7
Zach Johnston
Tasting Notes:
Nose: The nose opens with bold graininess — think sweet grits cut with honey and butter — next to vanilla beans, apple cider with a lot of cinnamon, and applewood barks that are just kissed with heat.
Palate: The palate leans into caramel apple stewed with winter spice barks and berries before veering into that sweet grit porridge again.
Finish: The finish lingers with good warmth, more sweet grits, and a good dose of spiced apple cider with a touch of caramel candy cutting into that porridge vibe.
Initial Thoughts:
This tastes like a really good apple-forward craft whiskey. I don’t know that I’d call it out as a toasted finish though.
Taste 8
Zach Johnston
Tasting Notes:
Nose: The nose opens with a sense of chili pepper-infused dark chocolate pudding next to a hint of toasted coconut, dry ginger next to root beer, and an echo of pineapple stems that lead to palm bark and fall orchard leaves.
Palate: The palate is full of orchard wood and espresso cream next to a hint of lush eggnog with plenty of nutmeg and a dash of some green, herbal, and savory — kind of like tarragon.
Finish: The end lets the spice amp up toward red peppercorns as plum cake counters with a soft and sweet finish that revels in toasted oakiness, cedar bark, and old dry tobacco with a leathery edge.
Initial Thoughts:
This is wonderfully balanced with just the right amount of woodiness to accent the deep flavor of the whiskey.
Taste 9
Zach Johnston
Tasting Notes:
Nose: The nose is a straight-up classic with a sense of cherry and cinnamon tied to fresh and chewy tobacco with a sense of old cedar bark braided with dry sweetgrass and smudging sage with a light sense of pear candy and cream soda.
Palate: The taste leans into spiced cherry tobacco and stewed pear with a hint of marmalade and peach cobbler next to a hint of black-tea-soaked dates, salted whiskey-laced toffee, and clotted cream before a red chili pepper spiciness kicks in with a sense of cinnamon and cherry bark.
Finish: The woodies of the orchard fruit and spice drive the warm finish — but never hot — toward a luxurious and creamy end full of sharp yet sweet tobacco, a whisper of dank resin, and echoes of old fruit orchards.
Initial Thoughts:
This is pretty good stuff overall.
Taste 10
Zach Johnston
Tasting Notes:
Nose: There’s a soft sense of a pile of firewood cut from an old fruit orchard next to dark chocolate oranges with a flake of salt and a drop of honey with a hint of vanilla cake frosted with apple-cinnamon butter frosting.
Palate: The palate has a lightly smoked cherry vibe next to clove and allspice with a sense of lush and creamy eggnog and vanilla-cherry tobacco stuffed in a slightly pitchy pine box.
Finish: The end really leans into the cherry tobacco with a layer of mild chili spice and more of that soft and sweet orchard firewood.
Initial Thoughts:
This is damn good too. I have a feeling there’s going to be a middle section of this ranking with a lot of “look, this is really good but didn’t wow” reactions.
Taste 11
Zach Johnston
Tasting Notes:
Nose: The nose opens with a sense of soft apricot leather next to dark fruit layered with dry spice barks and berries, toasted oakiness, and fluttering moments of woody tobacco imbued with red chili pepper spice.
Palate: There’s a clear dry cedar kindling vibe that leads to creamy eggnog, plenty of moist winter spice cakes, and black tea cut with creamed honey on the palate.
Finish: The dark fruit darkens on the finish as dry kindling, sweet oak, and rich chewing tobacco dance with dates, figs, and plums with a distinct almond shell nutty/woody feel that ends on a warm hug of a fireplace on a cold fall day next to a fallow orchard.
Initial Thoughts:
This is delicious, balanced, and transports you to a warm and comforting memory. This is a winner.
Taste 12
Zach Johnston
Tasting Notes:
Nose: There’s a classic bourbon nose with dark cherry and maple syrup countered by Almond Joy, salted apple chips, and a hint of old oak staves in a musty old rickhouse.
Palate: The palate has a sense of pecan waffles and cinnamon toast next to Honey Nut Cheerios, vanilla cream, and burnt orange.
Finish: The end has a peach pie vibe with plenty of cinnamon and nutmeg next to dark cherry tobacco dipped in buttery dark chocolate tobacco.
Initial Thoughts:
Hey, this is pretty good too. It’s not a “wow,” but it’s nice.
Part 2 — The Toasted Barrel Finish Whiskey Ranking
Zach Johnston
12. Elijah Craig Toasted Barrel Ryder Cup Limited Edition Kentucky Straight Bourbon Whiskey Finished in European Toasted Oak Barrels — Taste 3
This whiskey was created to commemorate the “greatest team contest in golf” happening this year in Rome, Italy. The actual whiskey in the bottle is classic Elijah Craig Kentucky bourbon made with a mash bill of 78% corn, 10% rye, and 12% malted barley. After around four to six years, some of that bourbon was batched and re-barreled into toasted new European oak barrels from the wine-growing region around Rome, the state of Lazio. Once just right, those barrels were batched and left to rest before proofing and bottling.
Bottom Line:
This is good bourbon. I didn’t feel the toasted finish that much though and that’s what dinged it today. Overall, this feels like a great cocktail base.
This whiskey starts with Woodinville’s award-winning five-year-old bourbon barrels. Once those barrels are batched, the whiskey is re-barreled into standard barrels and toasted applewood staves are added to the barrel for a final rest. Those barrels are then batched, proofed, and bottled.
Bottom Line:
This was good too, but didn’t pop as a toasted barrel finish. It did feel very apple-forward though, which really worked well for the crafty (grainy) bourbon. Still, this feels more like a one-off than a new standard.
This is made with 100% Indiana rye whiskey. The whiskey was then re-barreled into fresh heavily toasted barrels (with a tiny bit of char) before batching and bottling with a touch of proofing water.
Bottom Line:
This was nice enough but pretty thin on the finish. I think this will work perfectly well in cocktails or on some ice for someone who’s looking for a hint more oak in their whiskey but nothing more.
This Kentucky whiskey is aged through a few years before it’s vatted and re-barreled into new toasted oak barrels. After 21 days, those barrels are blended and the juice is just kissed with water before bottling.
Bottom Line:
This is very similar to the above. It’s perfectly fine whiskey with a hint more of oak. That’s it. Use it cocktails.
This rye is sourced from expertly picked barrels for a very small batch offering. The mash is a classic 95/5 rye/malted barley bill. The barrels were close to seven years old before a handful came together to create this barrel-strength bottling of only 620 bottles.
Bottom Line:
So this is where we get into the good stuff. This is a nicely balanced rye with a clear toasted finish. It needs a little ice to let it really bloom though.
This release takes Michter’s signature Kentucky Sour Mash — which doesn’t have enough corn or rye to be either bourbon or rye whiskey — and finishes it in toasted barrels. In this case, those barrels are first air-dried for 18 months and then lightly toasted barrel before the whiskey is filled in. Finally, the booze is batched and bottled with a good dose of that Kentucky water.
Bottom Line:
This is tasty whiskey with a nice dose of woodiness. Overall, I can see this shining in cocktails or over ice.
This limited release just dropped in spring 2023 with only 2,000 bottles. The whiskey in the bottle is a four-year-old Kentucky bourbon that’s finished in new toasted oak barrels for a spell before batching, proofing, and bottling.
Bottom Line:
Again, this is nice bourbon. It’s a good solid standard sipper with a nice hint of extra oakiness.
5. Jefferson’s Reserve Very Rare Twin Oak Custom Barrel Single Barrel Kentucky Straight Bourbon Whiskey — Taste 1
This special single barrel from ReserveBar and Jefferson’s takes their classic bourbon and re-barrels it in a custom-designed “wave barrel” for a final maturation run. The “wave barrel” is toasted and then heavily grooved with wavy grooves to create more surface space for the whiskey to interact with the wood.
Bottom Line:
This is getting into the truly well-rounded toasted oak finish vibe. Overall, this one might lean a little too heavily toward the oak but is a nice sipper overall. Plus, you can calm down that tannic woodiness with an ice cube if you need to.
4. Barrell Vantage A Blend of Straight Bourbon Whiskeys Finished in Mizunara, French, and Toasted American Oak — Taste 8
This new release from Barrell Craft Spirits really leans into unique and rare finishings. The blend is a mix of Indiana, Tennessee, and Kentucky bourbons finished in three different oaks separately before blending. In this case, that’s Japanese Mizunara casks, French, and American oak. Different toast and char levels were used for the barrels to achieve a unique palate that builds on the heritage of Barrell’s other triple cask-finished whiskeys (Dovetail, Seagrass, and Armida).
Bottom Line:
This is some deep whiskey. Again, I feel like this needed a little water or ice to truly appreciate everything that’s going on.
Michter’s originally dropped this back in 2014; it has since become a mainstay of their release schedule. The whiskey is standard bourbon that’s then finished in a toasted barrel from the famed Kelvin Cooperage in Louisville. They build these barrels by hand from 18-month air-dried white oak and then lightly toast the inside before the aged whiskey goes in.
Bottom Line:
This is excellent bourbon with a damn-near-perfect woody finish. I do think this plays better over ice, and that’s the only reason it’s third instead of first.
2. Starlight Distillery Carl T. Huber’s Bottled-In-Bond Double Oaked Bourbon Whiskey Toasted Series — Taste 11
This starts off with Starlight’s high-corn bourbons that are four to six years old. Once batched, the whiskey is refilled into new toasted oak from France for an additional six to eight months.
Bottom Line:
This was as close as you can get to perfect with a great balance of classic bourbon notes and bold woodiness. This drank excellently as a neat pour and beckoned me back for more. Still, I’d argue by the end, the sweet bourbon vibe took over from the toasted oakiness. So if you’re looking for a great sweet bourbon balanced with bold toasted oakiness, then this is going to be the bottle for you.
This whiskey is Michter’s standard rye that’s finished in a second, toasted barrel. In this case, those barrels are air-dried for 24 long months before being lightly toasted and loaded with the rye. The whiskey then goes into the bottle at barrel strength.
Bottom Line:
This is it. It’s perfectly balanced between funky and fresh rye and a bold oakiness that has layers and depth. This was a perfect neat pour that made me excited to try this whiskey in a ton of new and fun ways.
Part 3 — Final Thoughts on the Toasted Barrel Finish Whiskeys
Zach Johnston
If you’re looking for a good toasted oak finished whiskey, any of the top 10 will do. Yes… I know that’s vague.
Brasstacks, The Starlight Bourbon and Michter’s Rye (numbers two and one respectively) are the winners. Those are the whiskeys that you want to chase down from this list. They’re both perfect in their own ways. If you have more of a sweet tooth, then go for the Starlight Bourbon. Though to be fair, the Michter’s Toasted Barrel Bourbon was basically tied for number two — it’s excellent too.
If you like the grassy, funky, and bold ryes, then the Michter’s Toasted Barrel Rye is a must-have.
Christie and Wesley Werts have taken the idea of a blended family to the next level. When the couple fell in love five years ago and married, they brought together her children, Megan and Vance, and his children, Austin and Dakota.
As of January, the Ohio family has five children after adopting young Levi, 2. Levi is the son of Wesley’s ex-wife, who passed away four days after the child was born. The ex-wife had the boy prematurely, at 33 weeks, and died soon after from drug addiction and complications of COVID-19.
When Levi was born, he was a ward of the state with no first name or birth certificate.
“When I heard about Levi, without hesitation, I said we should take him,” Christie said, according to The Daily Mail, and her reason went far beyond the fact that the child was the half-brother to two of her recently adopted children. “I myself was a foster kid and, although for the most part, I had a great experience, I did not want him going to foster care,” Christie said.
Replying to @Journey♥️ Yes, they will always know of her and ill be there for every emotion good or bad. But im also mom, ive been to every game, every doctors appt, sat with them if they needed an ear loved unconditional . I am mom also. #adoption #srorytime #siblings #foryou #loveislove
Before the family knew of Levi’s birth, Christie had a recurring dream about a blue-eyed, blonde-haired boy.
“Before Levi, we had wanted to try to have a child of our own,” she told Newsweek. “I’m in my forties, so we knew that we would probably need fertility treatment, so I thought let’s just think about it and what will be will be.”
The problem was that Levi was in Texas, so the family sold their house and moved to the Lone Star State to go through the arduous adoption process. The situation was further complicated because Levi’s biological father had parental rights even though he had substance abuse problems. The family couldn’t move out of Texas until his rights were legally terminated.
But after a 16-month process, in January 2023, Levi became a legal family member. Christie understands that adopting her husband’s ex-wife’s baby may seem unusual to some people. “It’s a lot to process for a lot of people, but honestly, it seems a lot crazier than it was. At the time, it just made sense,” she said.
Our adoption is official !!! after 17 months!!! #adoption #son #loveyou #ourstory#foryou #fyp
Even though Christie knew in her heart that she must adopt Levi, she wasn’t without reservations. “’If I said I did not [have concerns beforehand], that would not be honest,” she told The Daily Mail. “This was different—I was going to walk into a child I never met and was worried the circumstances would hinder this instant love. But […] he stole my heart. I also felt this intense need to protect him.”
These days, Levi fits right in with the family, and the rest of the kids are happy to be back to living an everyday life without any caseworkers or inspections.
“He’s great, he is the king of the house! We are all very close. He won’t understand the journey right now, but someday, I will let him know we fought for him!” Christie said.
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