Travel + Culture

Don't Call It Napa 2.0

New York’s Finger Lakes Wine Finds Its Way

At long last, New York's Finger Lakes wine region is gaining recognition, both nationally and abroad. Can the community preserve its identity in the face of looming challenges?

Stopping to Smell the Wildflowers

Getting to Know Australia on the Larapinta Trail

Outdoor enthusiasts sometimes turn their backs on organized, outfitted tours. But as a first-time visitor to Australia, GP contributor Will McGough was glad to hike the Larapinta Trail with a handful of locals.

The Pros and Cons of Abandoning Europe's Hiking Hut System

Hiking the Alps, Sans Huts

Dan had mentioned his novel idea before our summer trip to Switzerland: we’d go backpacking, in the Alps -- no huts. Bring your sleeping bags and bivy sacks, he said. Brilliant, I thought.

Cocoa Goes Craft

Hot Chocolates to Try This Winter

Hot chocolate has an artisan niche that's on par with the craft beer scene. So next time you’re seeking a second wind, or a substitute for a post-ski IPA, consider one of these delicious cocoas.

Butter and Brine

Scallops in the Raw

The two fishermen who delivered the scallop shells walked right through the back kitchen door of the restaurant like they were barging into their own home, big and fishy-looking.

A Hike with a Ghost in the Scottish Highlands

Remembering Travelers Lost

Among all the wonderful people I met on our Scotland trip, the most memorable wasn’t someone new, and it wasn’t a re-acquaintance. It was someone I’d already lost.

Sheep Think They're Better Than Me, and They're Right

The Dangerous Futility of Sheep-Chasing

The average Scottish sheep weighs between 100 to 300 pounds, lives ten to twelve years, breeds seasonally and, somewhere inside its stupid, thick skull, thinks it’s an absolutely magnificent creature. This is because, in Scotland, it has no natural predators. Except for us sheep chasers.

Deeper Into the Heart of Scotland

Photo Essay: North Through the Highlands

We drove north toward our next destination, the Isle of Skye. Everything had thinned out but the country, which was opening up wider and wider, the mountains taller and the glens deeper, the colors around us shifting from warm greens to striking shades of brown, yellow and grey.

Drinking Heavily in the Homeland of Scotch

Lessons in Whisky, the Muse of Scotland

Robert Burns once wrote: "Oh thou, my Muse! guid auld Scotch drink; / Inspire me till I lisp and wink / To sing thy name!" Judging from our drinking experiences in Scotland, he was probably lit as hell when he penned it.

Mass Streaming the One Percent

Testing MUBI, Arthouse-On-Demand

MUBI is an online streaming service specializing in independent cinema. Their roster is small and reserved, focusing on staff-curated films. Results weren't as predictable as Netflix, but that's not always a bad thing.

2,000 Acres, A Restored Farmhouse and a Genius Madman Owner

Getting the Best of the Highlands at Monachyle Mhor

We were sitting in the dining room eating a breakfast of black pudding when Tom Lewis, owner, manager and head chef of Monachyle Mhor, burst in waving an enormous mushroom. Lewis is Welsh and moved to Scotland as a teen; I couldn't understand a damn word he said.

A Good Rummage Is Hard to Find

Postcard: Glasgow’s Barras Market

The Glasgow Barrowland Market, aka Barras Market, was meant to be a destination, a must-see stop our tour of Glasgow, the gem of the East End. We found something slightly different.

A Scotland Travel Guide

The Right to Roam: Day 2

Welcome to our sprawling travel journal of Scotland's environmental, cultural and culinary riches. Over the next two weeks we'll be sharing our collection of 50 essays, videos, anecdotes, photo essays, travel guides, recipes, poetry and tall tales gathered during one hell of a trip. Day Two features two searches in Glasgow: one for great craft beer, and one for a mythical nightlife scene.

A Scotland Travel Guide

The Right to Roam

Welcome to our sprawling travel journal of Scotland's environmental, cultural and culinary riches. Over the next two weeks we'll be sharing our collection of 50 essays, videos, anecdotes, photo essays, travel guides, recipes, poetry and tall tales gathered during one hell of a trip. The journey begins now.

An Adventurer's Breakfast

Postcard: Full Scottish Breakfast

I go to bed each night thinking: I’ve eaten plenty, and tomorrow I’ll have a light, healthy breakfast. Yet here I am, eating my third or fourth full Scottish in as many days.

A Scottish Adventure

Seeking the Right To Roam

The Freedom to Roam, unburdened of fences and posted signs, angry landowners and angrier guard dogs, is a shared dream among adventurers. Scotland codified it in 2003. Within guidelines for respectful use, recreational or educational, that means any Joe Scot can bring a backpack, a tent, a friend and a six pack and saunter cross-country, going where they please among the nation's 30,000 square miles -- many of them unpopulated, all of them free of any major predators besides the biting midges that emerge during the summer months. This sounded romanticized. So we set out to test it.

Canada Hops on the Craft Bandwagon

Learning from the Small-Batch Bourbon Boom

Forty Creek's John K. Hall tells the tale of how American bourbon showed Canadian whiskey the way from counterfeit hooch to finely crafted whiskey.

Have Your Pappy and Your Dickel Too

10 Best Bourbons Not From Kentucky

The rise of craft American whiskey now extends beyond the bourbon belt. Here's the shortlist of major players nationwide.

GETTING TO KNOW THE NEW KID ON THE BLOCK

Stay: Hotel Hugo SoHo

Peering over the Hudson River from between two iconically New York red brick buildings, the brand new Hotel Hugo SoHo features a mix of modern urban escape and industrial warmth. This new kid on the block is an excellent place to call home for a brief stay in New York City.

Private barrel selection at Woodford Reserve and the drive back to Louisville

Kentucky Bourbon Trail Travelogue: Day Five

In day five of our Kentucky Bourbon Trail adventure, we soak in the last rays of Kentucky sun, watch a group pick their own single barrel of Woodford Reserve, and more.

A Video Tour of the Process from 12 Bourbon Distilleries

How Bourbon is Made

We toured 12 distilleries in a five-day blitz, asking everyone we met to walk us through the bourbon-making process. Here, you'll find all of the steps that go into making America's unique take on whiskey.

Single barrel bourbon explained

Hand Selecting Barrels with Chris Morris of Woodford Reserve

“For liquor stores, whiskey bars, restaurants -- having a private barrel label is basically their way of saying ‘This is how we like our whiskey.’” Tom Fischer, the founder of BourbonBlog and a frequent judge at many spirits and cocktail competitions, told me over the phone after we got back from Kentucky. “So it allows them to put that bottle on a shelf and say, you know, ‘This is something we went to Kentucky and we picked up. This is how we like our whiskey, but it may not always be how you like it.’” We shadowed Seattle-based Duke's Chowder House as they selected their own personal barrel of Woodford Reserve Double Oaked.