This Supersonic Jet’s Sharkskin-Like Coating Helps Reduce Its Emissions

Boom’s recent supersonic tests included an experimental sharkskin-like material that makes the aircraft smoother and therefore more efficient. Developed by Micro Tau in Australia, the riblet-skinned material reduces drag, fuel consumption, and carbon emissions.

Last fall, Boom applied patches of the material during testing of its experimental XB-1 to its underbelly. The material is a film with microscopic grooves or riblets on the surface. It is designed to mimic a shark’s skin by reducing friction and smoothing out turbulent airflow. A shark’s skin is covered in microscopic grooves called dermal denticals that allow it to swim more efficiently, using less energy.

The gray underbelly is the section with the sharkskin material. The inset shows its microscopic ridges.

The first XB-1 flights were initially subsonic flights to test the material’s adhesive qualities, and its later supersonic tests also left the Micro Tau material unscathed. Boom tested the material for the Defense Innovation Unit (DIU), the Department of Defense’s organization for accelerating the adoption of commercial and dual-use technology, and the Air Force Operational Energy Office, dedicated to increasing operational efficiency of military aircraft.

Typically, an aircraft design deals with drag by increasing engine thrust, which necessitates more fuel. That in turn leads to a heavier aircraft which, by definition, requires larger engines. Reducing drag by even a small percentage reduces fuel consumption (and therefore emissions) while enhancing operational efficiency.

The sharkskin-like material could be used by the U.S. Air Force on legacy aircraft that include the  C-17 Globemaster III, C-130 Hercules cargo transport and the KC-135 Stratotanker aerial refueling airplane. The three large aircraft, which carry large amounts of cargo or fuel, require unusual amounts of fuel.

C-130 Transport plane.
The behemoth C-130 Hercules military cargo transport plane will also get the sharkskin-like material to enhance its operational efficiency.

Delta Airlines is also testing the Micro Tau skin on its Boeing 767 fleet. The shark skin can be applied to an aircraft’s fuselage, wings, and tail, and could improve efficiency up to 4 percent, according to Micro Tau estimates. “From a big-picture perspective, our Riblet Package product can potentially save the aviation industry up to $10 billion in fuel annually,” said MicroTau Founder and CEO Henry Bilinsky in a statement. “Due to the fuel cost savings, our customers in commercial aviation can expect a profit uplift of around 20 percent.”

Last year, Lufthansa equipped some of its cargo fleet with a similar material called AeroSHARK from materials specialist BAF. The material is applied in small sections across the underbelly, and each section can be removed for maintenance and repairs. Japan Airlines and Swissair have also used AeroSHARK on selective fleet aircraft.

Photo credits (top): Boom Supersonic

This Supersonic Jet’s Sharkskin-Like Coating Helps Reduce Its Emissions

Boom’s recent supersonic tests included an experimental sharkskin-like material that makes the aircraft smoother and therefore more efficient. Developed by Micro Tau in Australia, the riblet-skinned material reduces drag, fuel consumption, and carbon emissions.

Last fall, Boom applied patches of the material during testing of its experimental XB-1 to its underbelly. The material is a film with microscopic grooves or riblets on the surface. It is designed to mimic a shark’s skin by reducing friction and smoothing out turbulent airflow. A shark’s skin is covered in microscopic grooves called dermal denticals that allow it to swim more efficiently, using less energy.

The gray underbelly is the section with the sharkskin material. The inset shows its microscopic ridges.

The first XB-1 flights were initially subsonic flights to test the material’s adhesive qualities, and its later supersonic tests also left the Micro Tau material unscathed. Boom tested the material for the Defense Innovation Unit (DIU), the Department of Defense’s organization for accelerating the adoption of commercial and dual-use technology, and the Air Force Operational Energy Office, dedicated to increasing operational efficiency of military aircraft.

Typically, an aircraft design deals with drag by increasing engine thrust, which necessitates more fuel. That in turn leads to a heavier aircraft which, by definition, requires larger engines. Reducing drag by even a small percentage reduces fuel consumption (and therefore emissions) while enhancing operational efficiency.

The sharkskin-like material could be used by the U.S. Air Force on legacy aircraft that include the  C-17 Globemaster III, C-130 Hercules cargo transport and the KC-135 Stratotanker aerial refueling airplane. The three large aircraft, which carry large amounts of cargo or fuel, require unusual amounts of fuel.

C-130 Transport plane.
The behemoth C-130 Hercules military cargo transport plane will also get the sharkskin-like material to enhance its operational efficiency.

Delta Airlines is also testing the Micro Tau skin on its Boeing 767 fleet. The shark skin can be applied to an aircraft’s fuselage, wings, and tail, and could improve efficiency up to 4 percent, according to Micro Tau estimates. “From a big-picture perspective, our Riblet Package product can potentially save the aviation industry up to $10 billion in fuel annually,” said MicroTau Founder and CEO Henry Bilinsky in a statement. “Due to the fuel cost savings, our customers in commercial aviation can expect a profit uplift of around 20 percent.”

Last year, Lufthansa equipped some of its cargo fleet with a similar material called AeroSHARK from materials specialist BAF. The material is applied in small sections across the underbelly, and each section can be removed for maintenance and repairs. Japan Airlines and Swissair have also used AeroSHARK on selective fleet aircraft.

Photo credits (top): Boom Supersonic

This New One-of-a-Kind Pagani Supercar Proves the Zonda Isn’t Dead Yet

The Pagani Zonda was supposed to have ended with the 140th and final example shown last year, but the marque unveiled a surprise on Wednesday: another Zonda, a one-off built after a client’s request.

The Pagani Zonda Unico is cloaked and built in carbon fibre, according to images released by Pagani. In the back is a large spoiler, complemented by a smaller spoiler, or wing. The car is finished in a tasteful dark blue. Pagani did not provide information about who the buyer is. The brand also did not say what powers the Zonda Unico, but it’s likely a V-12 made by AMG, which produces 760 horsepower, like other Zonda one-offs.

“This one was born in the silence of the Kunlun Mountains,” Pagani said, referring to a mountain range in western China. “A one-off Zonda, entirely reimagined—outside and in—following the client’s vision, detail by detail.”

Introduced in 1999, the Zonda is the last great ’90s supercar, which makes it all the more remarkable that a new Zonda is still being made in 2025. The final Zonda unveiled last year was said to be the 140th, which may or may not make the Zonda Unico the 141st, since it’s possible other one-offs or mules have existed.

The Pagani Zonda Unico from the rear

It is far from unusual for Italian supercar makers—or any automaker, really—to build a car if a client asks for it and offers a big enough pile of money. Pagani, in particular, has been famous for the number of different Zondas it has made over the years, many of them built in part to keep breathing life into the model, and many of them also created simply because there was a buyer at the ready.

Lamborghini, too, will build clients almost any car they want within reason, and so will McLaren, Aston Martin, Rolls-Royce, and virtually every other luxury car or supercar maker save Ferrari, who will do it, too, but with a lot of strings attached. Making (and selling) extremely expensive automobiles, historically, has been an exercise in seemingly conflicting desires: exclusivity and accommodation. The ideal for many clients is something like the Zonda Unico: a tried-and-true classic that is also designed solely for them.

Pagani Unico, which is the brand’s in-house bespoke program, describes it this way: “Customers have at their disposal an almost unlimited range of configuration choices to be chosen both for the livery of the bodywork and for the interior of the cabin, as well as aerodynamic and mechanical upgrades.” Better get planning your next supercar, then.

Photo credits (top): Pagani

How to Make the Chi Chi Rodriguez, a Spicy and Refreshing Tequila Cocktail

In order to understand the Chi Chi Rodriguez cocktail and what it’s like to drink one, it’s helpful to distinguish which Chi Chi Rodriguez it’s named for, because there are two: older readers might be familiar with the swashbuckling Puerto Rican golfer who made a name for himself in the 1960s and ‘70s by doing a little dance where he pretended his putter was a sword. While the other Chi Chi is a fictional drag queen (played by John Leguizamo) from the 1995 film To Wong Foo, Thanks for Everything! Julie Newmar. And if it weren’t obvious just to look at it, this spicy, peppery, florid little drink is named for the latter.

The Chi Chi Rodriguez was invented by Cassandra Feather, at the Lion’s Share in San Diego. The impetus for the drink was the torrid love affair between vanilla and passionfruit—passionfruit is a front palate scene-stealer with electric acidity, which is completed by the low and lingering resonant sweetness of vanilla (a combination vividly mapped by the Pornstar Martini). Then Feather started tinkering, using tequila instead of vodka and adding lime, and if she had stopped there, this would be a delicious but forgettable cocktail. But she did two more things to enhance it—first, she dosed it with a couple of dashes of habanero tincture, and also, improbably, she spliced in a half ounce of a poblano chile spirit called Ancho Reyes Verde.

Poblano! Some part of your brain might reason that vanilla and the green vegetal pepper of poblano chiles might go together, though I’d say it’s far from obvious, and even less so that passion fruit might fit in there too… but this is the magic of tequila. High-quality tequila frequently has a green pepper note as an integral part of the flavour profile anyway, and the Chi Chi Rodriguez recruits that affinity brilliantly, an object lesson in the power of tequila to absorb vegetal flavours without breaking stride.

The resulting cocktail is viscerally refreshing, juicy, and bright, but also intensely flavoured and complex. It’s the kind of drink that people tend to love, sitting in that happy part of the venn diagram that joins “interesting” and “delicious”—it’s there for you at a cocktail bar if you want to think about every sip, but it’s also there for you at Monday happy hour if you just want to to take down a couple spicy Margaritas because it’s Cinco de Mayo. I’ve made this literally hundreds of times for hundreds of different guests and it always lands, and once even put it on a consulting menu, where it remained the best seller for a year. It’s a great drink. It is, as mentioned, spicy, peppery, and florid—Feather additionally festooned the rim of the glass with a homemade raspberry tajin, giving it even more colour and flair, which is how the name Chi Chi Rodriguez floated into her head.

Amusingly, she didn’t even know about the existence of a real-life Chi Chi Rodriguez until she put the cocktail on the menu, and guests started asking her why her cocktail was named after an 80-year-old Puerto Rican golfer, a mistake she enjoys correcting. The cocktail is flamboyant, colourful, and spicy. “It’s gaudy and fun,” she says, “Like Chi Chi.” The other one.

Chi Chi Rodriguez

  • 1.5 oz blanco tequila
  • 0.5 oz lime juice
  • 0.5 oz passionfruit
  • 0.5 oz vanilla syrup
  • 0.5 oz Ancho Reyes Verde Poblano Liqueur
  • 2 dashes habanero bitters (optional)

Add all ingredients to a cocktail shaker with ice and shake hard for six to eight seconds. Strain into a rocks glass or into a cocktail glass rimmed with tajin (also optional).

NOTES ON INGREDIENTS

Olmeca Altos Plata

Blanco Tequila: As with standard Margaritas, I would advise the budget side of respectable tequila here. You need it to be 100 percent agave and you’d like it to be additive-free, but the deep peppery and earthy complexity of top-quality sipping blancos is lost amid this much flavour. My perennial recommendations on this front are Cimarron, Real de Valle, Olmeca Altos, or Lunazul. Many brands would be great here, but these are the ones I have the most experience with.

Vanilla: The cheapest way here is to make a vanilla syrup, which is easy enough: Take a cup of sugar and a cup of water and one vanilla bean split down the middle and simmer it all together in a pot for about five minutes (stirring at first until the sugar is dissolved). Vanilla syrup is delicious in coffee and in strawberry lemonades and it’s worth having around if you like tinkering with flavours.

Another option is to use vanilla extract, in which case, it’s a cup each of sugar and water and about a half tablespoon (or up to a full tablespoon) of vanilla extract. No need to simmer in that case, just stir it long enough that the sugar dissolves.

And a final option here is to use a vanilla liqueur, like Giffard Vanille or Licor 43. This is expensive and will mess with the sweetness (it is less sweet than syrup, and also comes with alcohol proof, so you’ll still need to use with more of it or add some syrup to adjust) but it technically does work. Basically, you just want vanilla in there any way you can get it.

Passion Fruit: Passion fruit as a flavour is mildly annoying to procure (your local supermarket likely doesn’t have it) but the resulting rarity is one of the things that’s compelling and exciting about passion fruit cocktails, and I insist that it’s worth the effort.

There’s lots of quality producers: Perfect Puree, Boiron, and Funkin, in the order in which I prefer them. Order easily online, or in specialty grocery stores. Just note they vary a touch in acidity, so the resulting cocktail may need tweaks (the above recipe was made with Perfect Puree in mind).

Ancho Reyes Verde: Widely available and delicious. Note that there’s a few different Ancho Reyes products—here you want the Verde, the poblano liqueur, not the standard ancho chile one. It’s lightly sweetened and lightly spicy, but also 80 proof and is more versatile than it might seem.

Habanero Bitters: This drink loves a little extra spice. Doesn’t need it but loves it. The easiest and most expensive way is to buy Scrappy’s Firewater Tincture, but there are half a dozen ways to get heat into a drink, like muddling a pepper in the tin, or infusing the spirit. Also—there’s nothing magic about habaneros, versus jalapeños or serranos or anything else (green peppers will accent the green pepper note in the Ancho Reyes). Recruit the quantity of heat you’d like, keeping in mind that the Ancho Reyes will come with a touch of spice already, so if you’re cautious, maybe try it first without supplemental heat before you start adding.

Photo credits (top): bhofack2/iStock/Getty Images Plus

Meet the New Mercedes-AMG GT Promoting Brad Pitt’s Movie ‘F1’

While Mercedes lines up fourth in the tally of Formula 1 Constructors’ Championship titles, securing eight in 75 seasons, it appears to be taking pole position when it comes to involvement with the soon-to-be released blockbuster focused on the premier motorsport series. The automaker and the Mercedes-AMG Petronas F1 team have been closely associated with what’s promising to be a benchmark racing film, the highly anticipated F1, opening this winter. Both in honour of this collaboration and representative of it, the marque debuted the 2026 Mercedes-AMG GT 63 “APXGP Edition” on Saturday night as part of the festivities surrounding the Miami Grand Prix.

F1 brilliantly intertwines the fictional APXGP team with the real-world Formula 1,” stated Michael Schiebe, chairman of the board of management for Mercedes-AMG, in the manufacturer’s released announcement. “With the exclusive APXGP Edition, we’re creating a limited number of GTs that blend AMG’s excitement with the cinematic masterpiece F1.”

The 2026 Mercedes-AMG GT 63 "APXGP Edition" 2+2 coupe.
The 2026 Mercedes-AMG GT 63 “APXGP Edition” 2+2 coupe.

What separates the special-edition car from other variants in the Mercedes-AMG GT model line are aesthetic embellishments more than performance enhancements. Interestingly, the movie-inspired 2+2 coupe is not equipped with the AMG GT 63 S E Performance’s 805 hp setup, but carries the base model’s 577 hp, 4.0-litre biturbo V-8, which is mated to AMG’s nine-speed automatic transmission. Complementing the power train is the 4Matic+ all-wheel-drive configuration, the Active Ride Control adaptive suspension, active rear-wheel steering, and an aerodynamics package. The latter includes a front splitter, rear diffusor, and fixed rear wing—all comprised of carbon fibre.

A close-up of the passenger-side wheel and front flank of a 2026 Mercedes-AMG GT 63 "APXGP Edition" 2+2 coupe.
A close-up of the passenger-side wheel and front flank of a 2026 Mercedes-AMG GT 63 “APXGP Edition” 2+2 coupe.

The finish on the 21-inch wheels and the checkered-flag pattern on the car’s flanks are among the ubiquitous Race Gold–coloured accents. Mercedes-Benz AG

Truly defining this latest release are its overall livery and accents. The car is dressed in a dark APXGP Edition paint scheme that integrates  a unique design motif done by hand. The marque’s Race Gold colour festoons the outline of the radiator grille, front fenders, rear apron, and rear diffusor blade, as well as the 21-inch AMG Forged Cross-Spoke wheels, among other components. There’s even a checkered-flag pattern on the front flanks. The Race Gold theme continues inside, seen on such trim elements as the upholstery’s contrast stitching, the steering wheel’s carbon fibre, and the door panels. The APXGP logo and additional signature badging are also part of the presentation. Other amenities include an 1,170-watt, 15-speaker Burmester audio system and the AMG Track Pace system, which records data during circuit sessions.

The interior of a 2026 Mercedes-AMG GT 63 "APXGP Edition" 2+2 coupe.
Inside, there’s access to the onboard AMG Track Pace system to record performance data.

Yet while details about the car are plentiful, less is known about the movie, although its authentic portrayal of track competition has already been well publicised. Racing scenes were shot on actual Formula 1 circuits during grand prix weekends. Also surmised by the movie trailer is that the plot surrounds fictional driver Sonny Hayes, played by actor Brad Pitt. The racer is searching for redemption and validation in the cockpit of a Formula 1 race car, and must vie for the spotlight with a teammate played by Damson Idris. The two are competing under the banner of the APXGP team overseen by actor Javier Bardem’s character.

The 2026 Mercedes-AMG GT 63 "APXGP Edition" 2+2 coupe.
The car carries the base model’s 577 hp, 4.0-litre biturbo V-8, which is mated to AMG’s nine-speed automatic transmission. Mercedes-Benz AG

The movie, from Apple Original Films, was produced and directed by Joseph Kosinski—with Top Gun: Maverick to his credit. It also had a number of co-producers, most notable being Pitt himself, in association with his Plan B Entertainment, and seven-time Formula 1 champion Sir Lewis Hamilton, in conjunction with his own Dawn Apollo Films. Mercedes-AMG’s SL, G-wagen, and GT also appear on screen, as do its official Formula 1 safety and medical cars.

During a recent interview with Robb Report, Mercedes-AMG Petronas F1 driver George Russell briefly commented on the film that he, and many of the other drivers and teams, participated in. “The guys have kindly shown us a number of the clips of what they’ve been doing to make it look as realistic as possible,” says Russell. “From what I’ve seen, they’ve done an incredible job, far better than I could have imagined.”

Actor Damson Idris poses with one of the fictional APXGP team's Formula 1 cars and the 2026 Mercedes-AMG GT 63 "APXGP Edition" coupe.
Actor Damson Idris poses with one of the fictional APXGP team’s Formula 1 cars and the 2026 Mercedes-AMG GT 63 “APXGP Edition” coupe.

With regards to the GT 63 “APXGP Edition” coupe, Russell had not yet seen it at the time, but had high praise for the AMG GT 63 model in general. “I’ve driven that car a lot. It’s really light and nimble on a racetrack, really easy to get the rear of the car around as well and have a lot of fun,” says Russell. He also mentions “seeing the improvements in the suspension, in the ride, how it transitions from comfort mode to race mode,” and calls it “really good for that sort of versatility.”

The Mercedes-AMG GT 63 “APXGP Edition” will be limited to only 52 examples. As for the movie F1, that will be released globally on June 25, though it’s not scheduled to be at North American theatres until June 27.

Photo credits (top): Mercedes-Benz AG

How a Trade War Could Lead to a Secondary Wine Market Boom

While tariffs have led to much agita in the wine world, one part of the industry has seen a silver lining of late: the secondary market. One major wine reseller has seen a large bump in sales, and others predict that their business will begin to really heat up as current inventory declines and higher prices come into play across not just imported wine, but the entire market. While America’s current 10 percent baseline tariff on all imported goods is far lower than the 200 percent President Trump threatened on European wine and spirits, the additional 20 precent tariff on goods from the European Union slated to go into effect on July 9 has everyone from winemakers and trade groups to importers and distributors to restaurateurs and wine retailers reeling. But that is also creating opportunities.

The Trump administration’s erratic tariff rollout has added to the uneasiness, causing producers, wine regions, and even entire nations to re-think their strategy of exporting wine into the American market. “Until there is clarity around whether the tariffs will actually be implemented, and at what rate, it is impossible to accurately predict the impact on Italian wine exports to the United States,” says Matteo Zoppas, president of the Italian Trade Agency. “What we do know for certain is that tariffs are harmful, regardless of their form. Even the mere announcement creates market uncertainty.”

Despite the importance of the American market to their bottom lines, Italian wine producers are exploring exporting to other countries if necessary. While currently there is still plenty of Italian wine in shelves and on wine lists in the across the country, as tariff-related price increases drive consumers away, the total amount of Italian wine in the U.S. may begin to decline. This effect will be seen across other European wine–producing countries such as Spain, France, and Germany, as well as any other nations around the globe whose products are additionally taxed on entry.

Italian wine, especially bottles from Piedmont, home to Barolo and Barbaresco, and Tuscany, the land of Brunello, Chianti Classico, and Super Tuscans, is among the most sought-after categories at Unicorn, a large spirits auction house that is projected to do between 10 and 15 percent of its $50 million annual business in wine this year. Unicorn CEO and cofounder Phil Mikhaylov tells Robb Report that other areas that are traditionally strong in the re-sale market, such as Bordeaux, Burgundy, and Champagne, are also seeing a lot of interest “as collectors look to secure wines already stateside before any further volatility affects access or pricing.”

wine shop shelves
Shelves aren’t barren yet. Deb Cohn-Orbach/Universal Images Group via Getty Images

Many wine importers are holding back on shipments to the United States until they have a better sense of the situation, causing a void that can be filled by the secondary market. “We’ve seen a noticeable uptick in interest from buyers looking to secure European wines that are already in the U.S., especially among collectors who are concerned about potential delays or price increases,” Mikhaylov says. “The uncertainty around tariffs and shipping disruptions has made provenance and immediate availability even more important.”

While Christie’s has not seen the immediate bump in sales noted at Unicorn, Paul Tortora, international director of the auction house’s wine department, says they “know that collectors are closely watching the situation.” He points out that with an unclear picture on the final price of wines not yet on our shores, “U.S.-based stock offers both immediacy and certainty.” The unpredictability that is causing volatile swings across all major markets has wine collectors considering their sourcing methods. “We’re seeing savvy buyers rethinking strategies, looking for wines with strong provenance, ready-to-ship logistics, and long-term value,” Tortora says.

The time to strike really seems to be right now. “For collectors and investors looking for solid cases of back vintage and very-hard-to-get wines, Europe is often the only source.” says Dave Parker, CEO and owner of Benchmark Wine Group. “With the current 10 percent tariff on those wines, costs will clearly go up here in the U.S. over time. Because of the large inventory we hold that we sourced before the tariffs, we will try to minimise price increases to consumers in the short term, but they are inevitable unless tariffs are removed.” At Uovo, a luxury storage and logistics provider for fine art, fashion, and wine, director of wine sales Ian Dorin cites overall market uncertainty as a deterrent to a sense of consistency in the wine market, whether primary or secondary. “I think the high end of the market might be a little stale until we can see some stability in the financial markets,” Dorin tells Robb Report, pointing out that “secondary market prices increase when interest rates are low,” which is a possibility if the Federal Reserve cuts rates.

Until then, Dorin says he’ll monitor the market closely on behalf of his clients. Christie’s Tortora foresees the resale market heating up as tariff implementation moves from rumour to reality. “If tariffs persist, we may also see increased activity at auction as collectors look to capitalise on high-quality U.S.-based cellars,” he says. Meanwhile, savvy buyers recognise the advantage of purchasing wine that has already made its way to our country without the added burden of tariff-induced price increases. In the current tariff climate, many insiders are taking the tact of finding ways to hedge their positions.

Photo credits (t0p): Unicorn

LANGTONS To Auction the Best of the Barossa in Sydney

The impact the winemakers of the Barossa Valley have had on the nation’s wine credo needs no introduction here. The small region of quaint churches and scenic vineyards nestled just outside of the Adelaide Hills has produced, per square kilometre, perhaps more acclaimed winemakers and sought-after drops than any other in Australia, and maybe the entire New World. 

Acclaimed for its deep, bold reds and the consistency of its output across every price point, the Barossa remains the gold standard of Australian wine in the global eye. But its true mystique undeniably lies in the rare vintages and limited bottlings that, over the decades, have come to rival drops from Old World regions like Bordeaux and Burgundy in their value and desirability. 

Now, continuing on their heritage of celebrating what makes the Barossa the beating heart of Australian winemaking, renowned auctioneers and merchants LANGTONS are taking to Crown Sydney’s Pearl Ballroom for an evening of exquisite food, fine wine and, naturally, the sale of some of the finest and rarest Barossa vintages ever to go under the hammer.

“The Barossa Auction is one of the events of the year, affording attendees and bidders unrivalled access to the rarest collections, verticals and large format cuvees from the region’s most talked about producers,” says Michael Anderson, head of Auctions at LANGTONS. “This auction truly is the destination for one-of-a-kind pieces.”

Thirty-five lots in total will go under the hammer at the auction across the evening as guests enjoy a three-course dinner, paired, of course, with a curated selection of outstanding Australian wines. Together, the list of entries makes for a selection unrivalled in its scarcity and uniqueness, even by the lofty standards of rare and exclusive Barossa releases. The 35 lots are expected to sell for well more than $135,000 in total, with a Penfolds Bin 170 Block 3C Kalimna Shiraz Imperial, Seppeltsfield 100 YO Para Vintage Tawny, a Hill of Grace Single Vineyard Shiraz Imperial signed by Stephen and Prue Henschke, and a set of Sami-Odi ‘Hoffman Dallwitz’ Syrah among the highlights.

“Many of these lots were created solely for this auction event and may never be repeated, making these bottles and collections the hottest ticket in the secondary market right now,” Anderson continues. “If you’re a fan of the Barossa, this is the auction event to be part of.”

To celebrate the most incredible celebration of the Barossa ever to take place in the Harbour City, Robb Report has teamed up with Langton’s to curate a private sale exclusively for our readers. Launching on May 13 for just three days, buyers will have access to an exclusive global collection of vintages handpicked by the LANGTONS team, with incredible wines on offer from Champagne, Bordeaux, Napa Valley, the Barossa, Margaret River and more. To access the sale, Robb Report readers should check their inboxes on May 13 for a link and enter the password “MODERNLUXURY”.

Guests can purchase tickets for the Auction, taking place at Crown Sydney’s Pearl Ballroom on June 10, here.

Ferrari’s First EV Might Have Synthetic Gears

Ferrari‘s first EV is coming this fall, likely in October, and, being an EV, won’t have any use for a manual transmission, though that isn’t stopping the automaker from possibly giving it gear-shifting abilities anyway.

Such a system would mimic a manual transmission and has been considered or is under development by automakers from Porsche to Honda and Toyota, but Ferrari doing so would up the stakes for EVs, as happens when Ferrari does anything. Ferrari’s system, as described in patents reported by Motor1 on Thursday, would have two components: paddle shifters on the steering wheel to change the torque output to the electric motor to simulate gear shifting, and a separate system to alter the car’s sounds as well, which can be customizable based on driver preferences, from anything to loud and aggressive to placid and “relaxed.”

What that all sounds like is a car that replicates the current Ferrari driving experience. That experience is highly engineered for driver comfort and, more importantly, excitement, such that when driving the 986 hp plug-in hybrid SF90 Stradale, for example, drivers can cruise along comfortably as if in a Honda Civic or access all of that power with the stomp of one’s foot and the press of the paddle shifters.

It is vital for Ferrari to give its drivers the option for excitement, in other words, even if many of its cars are fated to sit in garages or traffic in Monaco. In the EV era, that is perhaps a taller task, given that EVs have a much simpler powertrain than internal combustion engine cars, and require less driver input, but Ferrari has taken its time making its first EV because it still wants to provide some driving excitement and produce a car worthy of the name.

“People buy a Ferrari because when they buy a Ferrari, they have a lot of fun,” Ferrari CEO Benedetto Vigna has said. “They don’t buy a Ferrari because A, B, C, D, or a single element. It’s a combination of things. When we do electric cars, we will produce them in the right way.”

Hence: synthetic gear shifting in its first EV, possibly, and also the interior sounds that suggest gear-shifting, and exterior sounds that will make a “roar.” This is common for ICE cars, too, these days, though more important for an automaker such as Ferrari, which, above all, is trying to sell an experience, especially in its first EV.

Photo credits (top): Ferrari

A Flurry of New Luxury Hotels Has Landed in London—Here’s What You Need to Know

The world’s hottest new spot for luxury-hotel openings? It’s not a far-flung island, Saudi Arabia, or wherever the latest incentives lure operators (see also: Saudi Arabia). It’s London.

The British capital’s roster of soon-to-open spots is impressive. There’s a new Rosewood, housed in the Saarinen-designed former American Embassy, on its way. A vast Six Senses will open in the repurposed complex that is the erstwhile Whiteley’s department store. Meanwhile, an Auberge-operated site in the Mayfair building will fill the onetime home to the In & Out Club. They’ll join other recent arrivals, whether the Peninsula, Mandarin Oriental’s second site in London, the Emory and Best of the Best winners Raffles and the Broadwick in Soho.

There’s been such a flurry of five-star arrivals, the biggest for a decade or more, that estimates are that the total number of luxury hotel rooms on offer as a result will rise to almost 20,000—or around 4 percent near-overnight.

“It’s impressive and unusual in an established global market like this,” says Christina Jelski, who covers hotels for industry bible Travel Weekly. “Luxury has been expanding, but the cadence and pace of this is definitely an anomaly. And it’s a who’s who of five-star luxury, too.”

So what’s going on? Why is a mature market like London, already an ultra-high-net-worth hub, seeing a glut of these arrivals in short succession? It might seem surprising, but there was a clear, even desperate, need for more upscale crashpads.

“For years, London was underserved by the number of luxury hotel rooms versus demand. The very best hotels have been sold out very, very quickly,” says Winston Chesterfield, who tracks the luxury sector via his company, Barton Consulting.

Six Senses London

Many name-brand hotels, like the Connaught, have a surprisingly small number of rooms (in that case, just 121), which has often frustrated last-minute, deep-pocketed travellers. Among them, one key demographic more than any other: wealthy, Middle Eastern families keen to decamp to London to escape the scorching heat back home. They often spend six months, starting each April, treating a five-star hotel as their temporary home.

“London is the No. 1 summer destination they use as a base, where they’ll most likely take up entire floors of a hotel and only ever five-star,” Chesterfield continues. “And these people say the longer-standing hotels get sold out completely. So, the pithy response to what’s going on? The number of rooms, in really top hotels, has always been relatively small.”

Tightness in supply, then, is one pull factor, but Chesterfield points out there’s another compelling element: real estate. London has the fifth largest cluster of UHNW residents in the world, but ranked second, only after New York, for those individuals owning homes in 2023. If you’re rich, and globetrotting, you’re likely to own (or want to buy) a pied-à-terre there—and the hotel brands will be happy to provide it. Most of the new openings, then, are both hotel and residences combined, meaning the former acts as much as a marketing ploy as a moneymaker.

Raffles London

“The family behind Peninsula wanted to make money in the London property market, and investors in the real estate were very happy to finance that hotel,” Chesterfield says.

The Hindujas, one of Britain’s wealthiest clans, are the owners of the historic building in which the Raffles property’s housed; half or so is allocated to the hotel, while the rest was offered as 85 apartments (with the likes of Michael Bloomberg and Goldman Sachs exec Todd Leland reportedly among the buyers). You can understand the strategy by pulling out the British version of Monopoly and looking at the priciest squares to land on: Park Lane and Mayfair.

“The dark-blue colours? That’s where everyone coming to London thinks they have to buy,” says Chesterfield.

Helen Brocklebank, who runs Walpole, the trade association that represents Britain’s luxury sector, adds that “branded residences sell very quickly and are in short supply. I think there might be one left at the Peninsula.”

For hotel brands, there are pragmatic reasons to target London as well. Construction cost inflation, which ticked up reliably around 5 percent each year from 2014 to 2019, has surged since the pandemic, with rises of 8 percent in 2022 and 6 percent in 2023. Mature markets like London, then, are ideal refuges, as almost every central spot will be repurposing a building, whether a department store (Six Senses), private members’ club (Auberge), or embassy (Rosewood). And a magnificent hotel in London also has a halo effect on the brand which operates it.

“It can make sense for the trickle-down effect to the rest of the portfolio from this crown jewel,” said Travel Weekly’s Jelski.

Despite the inventory onslaught, hoteliers expect to make money. Rates for five-star hotels around the world have soared since the pandemic. In London, per industry tracker CoStar, the nightly rate for a luxury class hotel in 2019 was £349.63; five years later, it had climbed to £470.97—a rise of more than a third. Compare that to the London market as a whole, where the average rate went up from £153.95 to £194.86, a rise of around a quarter.

Peninsula Residences London

Still, there are cautionary notes. Travel Master Jonathan Alder of Jonathan’s Travels says his clients aren’t planning London visits with as much frequency or enthusiasm as they once might have done.

“We’ve seen a massive slowdown in the desire for the U.K. It used to be much more, but right now the top three are Italy, France, and Switzerland,” he says.

“We’re seeing a shortening of length of time spent in London,” agrees Stacy Fischer, another Travel Master who runs the namesake firm. “It’s typically part of a larger European escape, and the U.K. is drawing people out of London to places like the Cotswolds.”

It’s worth noting, of course, that the previous British government rescinded the perk of tax-free shopping for tourists, calling a tax break for foreigners on locals’ dime—without recognizing how much of the British economy was supported by those spree-prone visitors (as we’ve already explored) Those are the very same people all five-star hotels are chasing, but now they’re just as likely to go to Paris—and shop tax-free—as that traditional jaunt to London.

And yet, industry observers seem bullish on the prospects for London hospitality. Real estate firm JLL’s most recent research paper on hotels predicted that the opening of city centre hotels, especially in London, New York, and Tokyo, will increase in the near term, meaning that the five star landscape is far from oversaturated.

“It’s a place for business and leisure,” says Walpole’s Brocklebank. “There aren’t other cities quite like that, and the blend is what really makes things work. These are long-term investments, and nobody is really expecting ROI in the next year or so.”

Featured image (top): Photo by Durston Saylor

Wellness Tourism Is Thriving in Thailand—but Insiders Know the Luxury Resorts Doing It Best

In the third season of The White Lotus we got to see therapists clad in lilac pyjamas kneading supine guests with a heated herbal ball. We got to see Walton Goggins try “stress management meditation.” We got to see a lot more than that. Thailand, “The Land of Smiles,” and wellness are now so closely associated that they’ve reached their satirical apogee. Never mind that many Thai healing practices go back more than 2,500 years, Mike White’s “funny look at death and Eastern religion and spirituality” will draw more bandwagon westerners, not less. As a result, luxury hotels across the country are investing heavily in wellness tourism, an industry worth $35 billion to Thailand in 2024, with a growth rate of 8.5 percent, according to the Global Wellness Institute.

The trick now is knowing where to go and which Muay Thai boxing schools, silent monasteries, or health spas to choose.

A safe place to start is with the OGs. For Instance, this year the holistic wellness resort Chiva Som in Hua Hin, located in the northern portion of the Malay Peninsula, celebrates its 30th birthday. Nestled on the beach, it was one of the country’s first modern health retreats, focusing on fresh air, walks on the beach, wholesome food and relaxation. Today, the resort has 54 Ed Tuttle-designed rooms and villas, 70 treatment suites, more than 80 customised fitness programs, and a raft of facilities—including hydrotherapy pools, pilates reformer studios, gyms, dance rooms, flotation pods. Its Niranlada Medi-Spa offers everything from aesthetics and blood work to genomic testing.

“Going forward, we’re planning to introduce more workshops and expert consultants to help people to navigate our changing world,” says Dr. Jason Culp, Chiva Som’s director of research and development. “We’re bringing in evening classes to adapt to climate change. New add-in programs will cover ‘Sleep Enhancement’ and ‘Metabolic Reset,’ designed to help people adjust their diet, activity levels and sleep when using weight-loss drugs like Ozempic. Plus, there will be more of a focus on mental and emotional—art therapy, music therapy, spousal relationship therapy.”

The new Banya Tree Veya has a hidden wellness-centric escape within the resort. Courtesy of Banya Tree

But there is plenty of new as well—and if you are quick you can beat the crowds. In Phuket, Banyan Tree recently rolled out Veya, a 12-villa escape hidden within the grounds of the main hotel with its own menus of nourishing wellness cuisine and mindfulness workshops, as well as easy access to Bang Tao beach and Cherngtalay Night Market. Down the coast, Amanpuri’s wellness concierges can arrange diagnostic screening for cardiovascular health, hormonal deficiencies and immunity dysfunction, alongside sushi dinners, yacht trips, and pampering half-day heat and water immersions in their new private Spa House. Up north, the Aleenta Chiang Mai has launched “Beyond the Ordinary” retreats including 10-day Vipassana Deep Meditation programs which are described as “monk level,” if you fancy following in the bare footsteps of Jack Dorsey.

Even boisterous Bangkok is growing into a secondary wellness destination. Adding to its already extensive spa program, the Mandarin Oriental (which opened Thailand’s first hotel spa back in 1993) has started offering three-day wellness retreats tailored around sleep and mindfulness. On the other side of the Chao Phraya River, The Peninsula has half a dozen complementary health and wellbeing activities every day of the week: vinyasa yoga, HIIT, aqua aerobics, plant potting, meditation, on top of hours-long rituals at the spa.

 

Amanpuri is Thailand’s OG wellness hub of Amanpuri

In newer city hotels wellness is being integrated from the ground up and reflected into the architecture. At the Jean Michele Gathy-designed Four Seasons Bangkok an entire wing has been dedicated to an Urban Wellness Center, complete with rooftop swimming pool, Muay Thai boxing ring and a roll-call of visiting practitioners covering everything from hypnotherapy to past life regression to help with addiction. Across town, The Sukhothai snapped up land adjacent to the property to build The Sukhothai Spa, a veritable village of wellness inspired by the Wat Sri Chum’s ancient shrines and meditation halls—albeit with a salt-water swimming pool, hammams, a Bastian Gonzales PEDI: MANI: CURE studio and an anti-aging clinic.

“You can live on happiness, you cannot live on pleasure,” says Florence Jaffre, director of wellness for the Dusit Thani hotel group, which re-opened its flagship property overlooking Lumpini Park in September, following a complete rebuild bolstered by André Fu designed interiors.

“We’re trying to weave wellness into the whole property as a way to reduce the stress levels of our guests. Our treatments are very nourishing and are linked with movement, linked with food, and linked with daily wellness workshops. We have meditation, body scan, breathing, singing bowls, Thai boxing, yoga, aqua gym,” Jaffre says.

The spa itself, tucked behind a spectacular sixth-floor infinity pool flanked with whirlpools and plump day beds, appears more akin to something you might find in Bali or Mexico, with a womb-like domed chamber that ensures yoga classes and sound therapies genuinely resonate.

“Aman’s vision is to bring the brand ethos to global cities such as Tokyo, New York and now, Bangkok,” says Yuki Kiyono, the luxury hotel group’s Global Head of Health and Wellness Development in reference to the newly opened Aman Nai Lert Bangkok.

The bronze edifice, designed by Jean-Michele Gathy, has 52 suites (among the largest in the city), two restaurants, a private members club and a two-story 1,500-square meter spa kitted out with a fitness centre, Pilates studio, yoga room, banya steam bath, hydrotherapy pools and a clinic offering IV drips, cryotherapy and medical aesthetics.

“Thailand is the home of Aman’s first resort, Amanpuri, which has given us a deep knowledge of the country’s rich traditions of mindfulness and wellbeing,” she says. “As such, the Aman Nai Lert Bangkok will offer a unique connection to the city’s spiritual and cultural heritage, while integrating modern wellness trends.”

Featured image (top): Aman Nai Lert Bangkok

 

This Assyrtiko May Be the Best Greek White Wine We’ve Ever Had

As longtime fans of Greek wine and especially Assyrtiko from Santorini, we were recently blown away by Gai’a’s latest release, 2022 Ammonite, a single-plot Assyrtiko from 300-year-old ungrafted vines. Named for the ancient, coiled shells that are the winery’s symbol, Ammonite is from the winery’s first vintage under the leadership of the co-founders’ two daughters, Leto Paraskevopoulou and Sofia Karasalou, who have expanded their winemaking and viticulture roles alongside their fathers. While Paraskevopoulou’s father Yiannis is known for his complex “wild ferment” Assyrtiko using only indigenous yeast, Leto is putting her own touch on this new vintage of Ammonite with a yeast selection meant to allow “the grapes and the soil to speak.”

Made in an extremely limited quantity of 6,000 bottles—which is larger than normal due to a generous harvest—only 216 bottles of 2022 Ammonite are available in the U.S. market. Now overseeing the management of all Gaia’s vineyards on the Greek mainland as well as Santorini, Karasalou says that at 656 feet above sea level, Thalassina vineyard is one of the best places on the island to grow Assyrtiko. Its volcanic rock soils have excellent water-retention properties, which help maintain crucial soil humidity during Santorini’s hot, dry months. In addition, she tells Robb Report, “The southwest orientation offers shelter from the intense northern winds that can threaten flowering in spring and early summer.” While the exact age of each vine is not known, the vineyard’s interconnected root system has been in existence for more than three centuries.

The Assyrtiko vines here are trained using the traditional Kouloura system, a method developed on Santorini. “This technique involves braiding the vine canes into a basket shape, close to the ground,” Karasalou says. Visitors to the island may not recognize vineyards as such; grapevines have the appearance of giant bird nests or baskets rather than the trellised vines common to other wine regions. The form has its advantages: “It protects the grapes from the island’s strong winds and intense sunlight, reducing the risk of sunburn or damage,” she says. Being low to the ground also mitigates evaporation that would happen during long, hot, sunny days. The combination of old vines and volcanic soils leads to “grapes with exceptional concentration and a particularly intense expression of minerality,” Karasalou says.

The sisters behind Gai'a

A cold, wet January in 2022—which even saw several days of once-in-a-lifetime snowfall on Santorini and neighbouring islands—offered abundant groundwater, and a cool summer resulted in a high level of acidity and freshness. Chief of production Paraskevopoulou tells Robb Report that the season “produced fresh and aromatic wines with excellent structures, great aging potential and astounding elegance.” She carefully chose specific yeast strains to accentuate the “classic Santorini mineral flintiness” and then matured the wine on its lees for 15 months, with 8 percent aged in used French oak barrels before final blending. “This helps integrate the sharp edges and give the wine some extra volume,” she says, in effect mellowing out the overall profile while adding a sense of roundness on the palate.

Gai’a 2022 Ammonite Assyrtiko offers a bouquet of lemon and nectarine with touches of river rock and saline. Full and round, this wine is energised by twin veins of acidity and minerality wrapped around citrus and smoke flavours that linger on the palate long after the last sip. A benchmark for what can be achieved with Assyrtiko, this special bottling is not only the culmination of an exceptional site and an extraordinary vintage but a glimpse into things to come from one of Greece’s best wineries.

How to Make a Martinez, the Gin Cocktail With a Martini’s Clarity and a Manhattan’s Silkiness

The Martinez is the missing link. The halfway point. It is both stylistically and chronologically a middle child, a cocktail that falls comfortably into the category of “forgotten classic,” which is kind of a hilarious understatement considering how famous its siblings have become.

The timeline goes like this: American bartenders get their hands on vermouth in the 1870s. The Manhattan was invented soon after, which is whiskey, sweet vermouth, and bitters. Then, a few years later, we get our first glimpse of the Martinez—“Same as Manhattan, only you substitute gin for whiskey,” writes O.H. Byron in The Modern Bartender’s Guide in 1884—so it’s sweet vermouth and bitters again, but this time with gin and a touch of liqueur. Then later comes the Martini, gin again, but with the sweeter Italian vermouth replaced with French (“Dry”) vermouth. So it is. Simple, right?

Zoomed out, yes. Like all evolutionary timelines, at a far enough distance it is clear where the distinct stops are along the way, and everyone agrees on the order of their invention and their broad-strokes identities. A Martinez is halfway between a Manhattan and a Martini.

When you zoom in, though, it’s an enormous mess— at the time, these delineations, especially between Martini and Martinez, would’ve been so fluid as to be totally meaningless. The gin, for example, would’ve initially been the malty, white whiskey-type from Holland (called “genever”) in subsequent books you’ll find genever, Old Tom Gin, and London Dry Gin interchangeably. Then there’s the vermouth: A Martinez uses sweet vermouth, which is uncontroversially true, but what of the two-decade period in the 1920s and ‘30s where multiple recipe books explicitly call for dry vermouth, making the Martinez just a Martini with a little bit of sweetness. And what sweetness—curaçao, maraschino liqueur, or gum syrup? Sometimes what is obviously a Martinez was called a Martini (or, just to be annoying, “Martine” or “Martigny” etc etc). It’s a game of telephone stretching 60 years, a rat’s nest to disentangle that is, as a bonus, also tedious and ultimately irrelevant. To quote no less an authority than David Wondrich in his genre-defining cocktail history book Imbibe: “It really doesn’t matter—the way mixology was practised in the Gilded Age, to try one combination was to try them all.”

The Martinez, then, is a unique cocktail only in hindsight. It is an evolutionary step toward what we now know as a Martini, but in the fullness of time we have come to see as distinct and delicious enough to warrant its own identity—that you may have never heard of it is not an indictment of its quality, just of the curse of being the middle child between absurdly famous brothers. Properly constructed, a Martinez is plush with Italian vermouth but still prickly with gin, enjoying the diamond clarity of a Martini but with the silken luxuriousness of a Manhattan. More than the Martini or the Manhattan, the Martinez evokes the Gilded Age, an echo of a long-past era reflected in the quantity of vermouth and the unusual character of maraschino. I always find myself craving one around Springtime, when it’s somehow both warm and cold simultaneously and you have no idea how to dress yourself, and when the in-between things feel just right.

Martinez

  • 1.5 oz. gin
  • 1.5 oz. sweet vermouth
  • 0.25 oz. maraschino liqueur
  • 1 dash orange bitters

Add all ingredients to a mixing glass with ice and stir for 15 to 20 seconds. Strain up into a coupe or cocktail glass and garnish with a lemon peel.

NOTES ON INGREDIENTS

Tanqueray Ten bottle shot on white.

Gin: If you have a bottle of Old Tom Gin around, now is the time to use it. Hayman’s and Ransom are very different, but each makes a stellar Martinez. As you likely don’t, unless you’re a big cocktail fan, I’m not sure I’d recommend buying a bottle just for this—the increased richness of the Old Tom was much welcome, but not so much better than Tanqueray or Tanqueray 10 or Monkey 47 or Hendrick’s to warrant a trip to the store.

Sweet Vermouth: This is the big choice and will have the biggest impact on your final product. Personally, this is where I think something like Dolin Sweet Vermouth really shines. It’s lighter and leaner in style and helps keep sweetness in check. For me, a Martinez is at its best when the vermouth forms roughly half the volume of the drink but doesn’t overwhelm with sweetness. I thought Carpano Antica was good too, but perhaps a little too powerful for this purpose.

Maraschino Liqueur: Used a quarter ounce at a time, this will bring a fun and necessary accent mark to the experience. Luxardo is the flagship brand, but it’s used in such small quantities that really any maraschino you can find will be great.

Orange Bitters: Be sparing. I missed these when they weren’t there, but you still want a light touch—one dash will do it. As for brands, honestly, get whatever you can get. No one brand of orange bitters stands so tall over the others that it’s worth a special trip for (I wish it weren’t so, but alas), so here’s my advice: In a perfect world, for this particular drink, I’d use the floral Odessa orange bitters for Bitter Queens for its orange and chamomile notes. In the real world, use whatever you’ve got.

Featured image (top): 5PH/iStock/Getty Images Plus

Maestro Dobel Just Dropped an Ultra-Premium Tequila Finished in Mezcal Barrels

The Beckmann family dominates the tequila market with Jose Cuervo, a brand that has held the number one spot in terms of sales for many years. The family’s Proximo Spirits company also owns Maestro Dobel, a tequila brand that released the first cristalino expression in 2008 called Dobel Diamante. Now Dobel is launching the new Grandes Maestros Collection with an expensive limited-edition tequila finished in mezcal barrels, which it claims is another first for the industry.

The inaugural release, the Francisco Toledo Edition, is named after the late Mexican artist Francisco ‘El Maestro’ Toledo. The liquid is an extra añejo tequila made from agave that is at least seven years old before harvesting, cooked in stone ovens for 48 hours, and aged for at least three years in new American oak barrels (not the typical bourbon barrels), followed by a secondary finish of up to four months in American oak mezcal barrels. We got an early sample of the tequila to try, and this is definitely one of the better releases from Dobel. The palate leads with soft, subtle smoke, followed by notes of ripe stone fruit, savory barbecue, black pepper spice, vanilla, and charred oak. There’s a nice bitter amaro character to this tequila, a surprising but welcome and very unique tasting note.

According to Dobel founder and 11th-generation tequila maker Juan Dobel, the idea for this collaboration first came up in 2016. “Francisco and I shared a deep passion for Mexico and its culture, which we reflected through art and tequila,” he said in a statement. “El Maestro and I envisioned a timeless art piece, one that would transcend conventional expectations and become an object that embodied Toledo’s artistic principles and exceptional craftsmanship while showcasing Dobel’s commitment to tequila excellence and innovation.” To that end, Toledo designed the frosted bottle that the liquid comes in and packaging that includes a stone pedestal and bottle top and a “rotating four-cube wood prism base.”

This tequila might be hard to get your hands on, however, because just 281 bottles of Dobel Tequila Grandes Maestros Collection: The Francisco Toledo Edition are being released. And only 15 of those are coming to specialty retailers in the U.S. with a price tag of $5,000 apiece. One of those bottles will also be up for auction until April 29, with a portion of the proceeds going to benefit Friends of IAGO (the Graphic Arts Institute of Oaxaca) and the Manuel Álvarez Bravo A.C. Photographic Center. You can bid on that bottle here, and the rest of the Dobel lineup, including high-end expressions in the Dobel 50 series, can be purchased at ReserveBar now.

Featured image (top): Maestro Dobel

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