Smoked buffalo chicken wings are quickly becoming one of the hottest food trends in the country. And for good reason – these bad boys pack a punch of smoky goodness that will have your taste buds dancing.


Unlike traditional fried wings, the slow-cooking process of smoking infuses the meat with a unique flavor that can't be replicated. The smoke seeps into the wings, making them juicy and tender on the inside while the skin gets a satisfying crunch. This is why smoked wings are getting more popular.


But the smokiness adds a depth of flavor that will have you hooked. The smokiness adds a depth of flavor that will have you hooked. It's a flavor that is both rich and complex, with hints of sweetness, savoriness and a subtle smoky taste that is truly irresistible.


And the best part? You don't have to feel guilty about indulging. Unlike traditional fried wings, the slow-cooking process of smoking infuses the meat with a unique flavor that can't be replicated. The smoke seeps into the wings, making them juicy and tender on the inside while the skin gets a satisfying crunch. This is why smoked wings are getting more popular.
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Aroma Thyme Bistro has brought back their famous smoked wings for a limited time. Slow-smoked over real hickory wood, these wings are packed with intense smoky flavor and an unbeatable crispiness. Don't miss out on this mouth-watering experience! Trust us, it's worth it! Head out to Aroma Thyme Bistro and give their smoked wings a try. You won't be disappointed!

​Exciting news for all cocktail enthusiasts! Jamie and Marcus from Aroma Thyme Bistro recently visited @GreenbarDistillery and were blown away by their passion for creating delicious, organic liqueurs. Aroma Thyme Bistro is known to be the Hudson Valley's best stocked bar, and they are proud to have a lot of Greenbar products in stock.
Introducing FRUITLAB Hibiscus Liqueur, made with love in the City of Angels. This liqueur is dedicated to the berry-like hibiscus flowers and is perfect for thirst-quenching cocktails. The flavor profile is bright, juicy and bursting with floral and berry notes. Imagine vivid hibiscus, rose and blackberry with sweet-tart flavors and a lush, juicy finish. Use it as a delicious addition to any cocktail or make your event extra special by adding it to sparkling wine for toasts! It plays especially well with tequila/mescal and rum.
But that's not all, for every bottle you buy, @GreenbarDistillery plants one tree. You can even view the latest tree count on their website. So, you not only get to enjoy a delicious and unique spirit, you're also doing your part to contribute to a greener planet.
Head out to Aroma Thyme Bistro and give FRUITLAB Hibiscus liqueur a try or you can find it in your nearest liquor store that carry Greenbar products. Trust us, it's worth it!

If you're looking for a truly special brisket experience, then you need to visit Aroma Thyme Bistro! Our slow-smoked brisket is cooked for 12 hours and then finished off in a sous vide water bath for 48 hours. The result is an unbelievably tender and juicy brisket, with an unbeatable flavor thanks to our house-made BBQ spice which includes organic coffee and 15 different herbs and spices.

Sous vide is the perfect way to prepare a brisket, as it allows you to cook it slowly and precisely. This low and slow cooking method results in a perfectly cooked and incredibly tender brisket, with a juicy and flavorful taste. Plus, the sous vide method is a hands-off way to prepare a brisket, so you don't have to worry about overcooking or drying it out.
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At Aroma Thyme Bistro, we take the classic brisket experience to a whole new level! Our house-made BBQ spice will tantalize your taste buds, and the slow-cooked sous vide brisket will leave you wanting more. Treat yourself to an amazing brisket experience today and visit Aroma Thyme Bistro!

Born out of an adventure that links France to Mexico. Henri Lurton, owner of Grand Cru Classé, Chateau Brane-Cantenac in Margaux, with the support of his eldest sons, Vincent & Nicolas, has made a significant investment in Baja California. Convinced by its winemaking potential, the warmth of its people and the generosity of its land, the Lurton Family is intent on creating one of Baja California’s premier wineries.

One of the brand’s “secret weapons” is the fact that the “Lurton Family Business” has been firmly rooted in wine for generations. At last count, the Lurton family tree can count more than 30 wine projects around the world. Needless to say, having access to generations of information and experience can be quite useful when launching a new brand into the emerging market like Baja.

Seamlessly bridging the cultural and viticultural divide between France & Mexico has been key to the brand’s rapid rise and acceptance in both the United States & Mexico.
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Bodegas Henri Lurton seeks to faithfully convey nature’s bounty and the Baja Terroir, uniting it with the mestizo vision that is based around tradition and authenticity.

Mezcal lovers, brace yourselves: we're diving deep into the world of pechuga mezcal. But what exactly is pechuga mezcal, you might ask? Pechuga mezcal is a type of mezcal that is distilled with something other than just fermented agave. It's called a "destilado con" in Spanish, which translates to "distilled with."

Typically, pechuga mezcal is distilled twice before ingredients are added for a third distillation. The process and ingredients used vary depending on the region in which the mezcal is being made. Often, a maestro mezcalero will hang a chicken breast with wire in the still during this final distillation. But it's not just chicken that's used in pechuga mezcal. Seasonal fruits, vegetables, and herbs are also used, and sometimes thrown directly into the still or sifted through cheesecloth.

The history of pechuga mezcal is somewhat of a mystery, but it's believed to date back several generations and to have originated in Oaxaca. Alvin Starkman of Mezcal Educational Tours in Oaxaca was able to trace the tradition of pechuga mezcal back to the 1930s through an oral history from a local in Santiago Matatlán. He notes that variations of pechuga, which employ a meat protein, continue to be served today at many rite of passage celebrations in Oaxaca.

When it comes to meats used in pechuga mezcal, the possibilities are endless. Pechuga literally translates to "breast" in Spanish, and historically, people have used all kinds of meats including chicken, turkey, deer, lamb, rabbit, iguana, and even lobster. Of all the pechugas that have been tried, deer pechuga and traditional pechuga are two favorites, as well as a lobster pechuga mezcal created by Starkman himself.

While traditionally pechuga mezcal is made with meat, it's not a requirement. In recent years, more and more maestro mezcaleros have been experimenting with making pechuga mezcal using only fruits, vegetables, and herbs. These vegan pechuga mezcals are becoming increasingly popular as the agave spirits category expands.

So, what does pechuga mezcal taste like? Well, the main flavor note that stands out when compared to non-pechuga mezcal is the umami flavor. This is from the meat that is introduced during distillation. Expect a savory, decadent, sometimes even gamey or wild taste, but do not expect the flavor to be overwhelmingly strong. It's more like a subtle addition rather than a flavor punch.
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If you're interested in trying pechuga mezcal for yourself, know that you can expect a unique, delicious, and complex flavor experience. And with more and more maestro mezcaleros pushing the boundaries of traditional mezcals, the options are endless. So go out, explore, and find your new favorite pechuga mezcal. Cheers!

​Are you a cheese lover looking for a new decadent experience? Look no further than Nancy's Hudson Valley Camembert!
Made with a blend of sheep's milk, cow's milk, and cow's cream, this soft ripened cheese offers a unique taste and texture for any cheese enthusiast. The young Camembert has a semi-soft texture in the center and a smooth, buttery flavor, while the fully matured cheese has a gooey texture under the rind and a complex flavor in the center. No matter how you choose to enjoy it, this cheese is sure to satisfy your cravings for something creamy and delicious.
But why stop at just enjoying the cheese on its own? For an extra-special treat, pair Nancy's Camembert with a NY sparkling wine. The effervescence of the sparkling wine cuts through the richness of the cheese perfectly, creating a truly decadent taste experience. So, go ahead and indulge in the creamy, buttery flavor of Nancy's Hudson Valley Camembert. You won't be disappointed!

Get ready for the best brisket of your life! Our mouthwatering brisket at Aroma Thyme is the talk of the town and has limited availability, so don't wait too long to try it.

What makes our brisket so special? It starts with the finest Nihman Ranch beef, 100% true Angus and raised on sustainable ranches in the US. Their cows are treated with the utmost care and are never given hormones or antibiotics, ensuring that the beef is not only delicious but also ethically raised.

But the real magic happens when we slow smoke the brisket for up to 12 hours and then finish it off with a 48-hour sous-vide cook at 160 degrees. The result is a brisket that is tender, flavorful, and practically melts in your mouth. Trust us, you haven't had a brisket like this before.
Don't miss out on this limited-availability taste sensation. Head over to Aroma Thyme and treat yourself to the best brisket you've ever had. Your taste buds (and stomach) will thank you.
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But the real magic happens when we slow-smoke the brisket for up to 12 hours and then finish it off with a 48-hour sous-vide cook at 160 degrees. The result is a brisket that is tender, flavorful, and practically melts in your mouth. Trust us, you haven't had a brisket like this before.