A selection of sipping rums at Cane Rhum Bar, including Black Tot (center)—a Caribbean blend and last consignment of Royal Navy Rum. Spirits devotees typically covet aged scotch or bourbon, while their tropical cousin, rum, is often associated with kitschy cocktails such as daiquiris, zombies, or mai tais. But some liquor connoisseurs believe aged rums—each bearing its own complex, intriguing flavor—merit greater praise. While American whiskey production is highly regulated, “rum is wide open,

For those in creative fields, running a business requires a different scope of knowledge that is often left unexplained before entering the professional landscape. Women working in male-dominated industries, like the culinary world, are particularly disadvantaged. As of 2017, 79 percent of head chef positions nationwide were held by men—suggesting that female leadership in food and beverage roles remain an uphill battle. But Randi Weinstein, founder of the FAB (“Females And Business”) Workshop,

Txakolina—often shortened to txakoli (rhymes with broccoli)—is native to the uniquely independent Basque region in northern Spain. With vineyards overlooking the Atlantic Ocean, salt air wafts over the vines, adding a component of ocean spray to the wine’s bright, mineral-driven taste. Frequently found as a white (made from indigenous hondarrabi zuri grapes), txakolina’s characteristic slight effervescence makes for an ideal beverage to break out as temperatures rise. “Spritzy wines cleanse the

St. Philip’s Church (left), the oldest Anglican parish in the state, is open for tours during tearoom season. In a city bursting with stylish, trendy restaurants, Charleston’s church tearoom tradition is a welcome blast from the past. Each spring, places of worship across the Holy City transform into bustling cafés, churning out classic Southern staples. Local parishioners, all volunteers, cook and serve old-fashioned fare such as ham biscuits, okra soup, and chicken salad, as well as indulgent

The 74th U.S. Women’s Open Golf Championship tees off on May 30 at the Country Club of Charleston, bringing world-class competitors and fans aplenty to the Lowcountry. For five days, 156 of the best golfers in the world will duke it out for the coveted title on James Island 1739 The year golf arrived in Charleston: local merchant William Wallace received a shipment of clubs from his Scotland-based brother. The U.S. Women’s Open is available to professional and amateur female golfers with a Han

Chef Kevin Johnson’s culinary curiosity first took hold during a vegetarian stint in his twenties. He learned cooking basics by reading books and soon discovered his interests extended beyond the home kitchen. The native Virginian worked in several local restaurants before pursuing a culinary arts degree at Johnson & Wales University, then located in Charleston. He continued to build his professional skills by studying with renowned chefs Patrick O’Connell at The Inn at Little Washington in Virginia and Frank Lee at Slightly North of Broad. Johnson opened his restaurant, The Grocery, in December 2011, where he has since received multiple James Beard Award nominations (including 2019 Best Chef Southeast). He is known for championing seasonal ingredients, local purveyors, and farms. Preserving fresh produce—like the wild ramp—with his in-house canning program is a hallmark of the chef’s culinary style that also highlights housemade charcuterie, Lowcountry fish, and game.

Her head held high and bow drawn, Peg Drennan confidently demonstrates her archery skills during lessons in the gardens of the Joseph Manigault House. It was the early 1940s, and amidst World War II, The Charleston Museum had leased the 1803 structure to the United Service Organization (USO) for use as a Red Cross training facility and a “home away from home” for servicemen and -women. There, Drennan met her future husband, David Elder, a junior officer of the Army Air Corps. Drennan was both di