Unreserved Wine Talk

Why does a Manhattan cocktail and a hamburger make an insanely great pairing? Can strongly brewed black tea really scratch the itch for whiskey in a non-alcoholic Old Fashioned? How did the arrival of drinking straws make new types of cocktails possible?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
Why has Audrey Saunders' Old Cuban endured as a modern classic while so many other cocktails have disappeared?
What happens when you replace the gin in a Negroni with a funky Jamaican rum?
What does setting a cocktail on fire actually add beyond the theatrics?
Is a Manhattan and a burger the ultimate food and cocktail pairing?
Have low and no-alcohol drinks have become too important for the drinks world to ignore?
How can aquafaba recreate the frothy texture of egg whites in a cocktail?
Why does the order of a dry shake and wet shake matter when making a frothy cocktail?
How can acid phosphate create the tartness of citrus without adding lemon or lime?
Why is balancing sweetness one of the hardest challenges when creating a great non-alcoholic cocktail?
Can strongly brewed tea really scratch the itch for whiskey in a non-alcoholic Old Fashioned?
How did early drinking straws make ice-filled cocktails like the Sherry Cobbler easier to enjoy?
What does Kara think the zero-proof spirits industry still needs to get right?
 
About Kara Newman
Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/412.

France has Champagne. Italy has Prosecco. Spain has Cava. So what's the new Canadian sparkling wine style that's just launched? Will Canadians remain loyal to domestic wines once American wines return to store shelves? Is the wine industry making a costly mistake by assuming young drinkers will turn to wine as their incomes grow? How could boxed wine change the way you think about buying and enjoying wine at home?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton, CEO of Arterra Wines Canada.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Highlights
How can boxed wine overcome its reputation for being cheap and become a practical choice for everyday drinking?
Why does John believe large-format wine offers one of the best values in the alcohol category?
If Friday nights are increasingly spent at home, how can wine become more relevant to the people sharing that occasion?
Is the idea of one bottle for everyone becoming a poor strategy for the wine industry?
What does Arterra's consumer data reveal about whether younger drinkers will naturally start drinking more wine as their incomes rise?
How many Canadian wine drinkers are likely to stick with Canadian wine once American wines fully return to shelves?
What can the wine industry learn from the decline of newspapers?
Could greater scale help Canadian wineries compete on price and export more wine internationally?
Does Canada have the potential to become a major sparkling wine producer?
What makes Fracette distinctly Canadian compared with other styles of sparkling wine?
Why does John want Canadians to stop saving sparkling wine for special occasions?
 
About John Boynton
John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company.
John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star.
John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration.
Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce.
A Canadian, John has lived and worked in Canada, the US and Europe.
 
 
 
To learn more, visit https://www.nataliemaclean.com/411.

How can a bottle of wine become the invitation, slow down the moment, and create space for real conversation? Why does the wine industry need to look beyond wine itself to win back consumers? How can wine become more relevant to younger consumers?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Highlights
Why does John believe wine can help combat the growing problem of loneliness?
What makes wine uniquely suited to slowing us down and creating deeper face-to-face connections?
How can a bottle of wine serve as both the invitation and the excuse to spend time together?
What did the first year of Come Over October reveal about people's desire for more meaningful connection?
Why does John believe wine forces us to be more present in an increasingly digital world?
How did Come Over October change the way John prioritizes time with his own friends and family?
Why are younger drinkers consuming less wine?
What does the wine industry need to understand about the pre-party occasion?
Why did Arterra create a bold, 16% alcohol flavoured wine?
How much of wine's decline is being driven by affordability versus moderation and changing lifestyles?
Why does John think the wine industry needs to stop looking at other wine brands for inspiration?
What can trends like zero sugar teach the wine industry about reinventing itself for today's consumer?
 
About John Boynton
John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company.
John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star.
John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration.
Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce.
A Canadian, John has lived and worked in Canada, the US and Europe.
 
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/410.

How can two rums taste completely different even though they're both made from sugar cane? What makes Jamaican rum so famously funky, and what does a dunder pit have to do with it? How does the type of ice you use change the strength, temperature, and texture of a cocktail?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
How did writing about stocks, bonds, and commodities eventually lead Kara to a career covering cocktails and spirits?
Why does Kara see cocktail recipes as a starting point rather than a strict set of instructions?
How does writing cocktail recipes on individual cards change the way Kara approaches storytelling?
How can two rums taste so dramatically different when they're both made from sugar cane?
Why did early Tiki pioneers blend multiple styles of rum into a single cocktail?
How did the fierce rivalry between Don the Beachcomber and Trader Vic help shape Tiki cocktail culture?
What gives rhum agricole its distinctive grassy, funky character?
What exactly makes Jamaican rum so funky, and what does a dunder pit have to do with it?
Why does the Three Dots and a Dash cocktail literally wear its name in its garnish?
Why did Don the Beachcomber impose a two-drink limit on his famously potent Zombie cocktail?
How does the type of ice you use change a cocktail?
Why should you stop thinking of rum as one category from one part of the world?
 
About Kara Newman
Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/409.

How does smoking whisky grains with elephant dung translate into flavours like raspberry and sandalwood? What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky? How are modern whisky makers using blending to capture emotions and experiences?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
How are modern whisky makers using blending to capture emotions and experiences rather than simply create consistency?
Why are smaller distilleries more likely to experiment with different grains, yeasts, and production methods?
How can something as simple as changing yeast dramatically influence the flavour of a whisky?
What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky?
How can a whisky maker's background and philosophy become almost like another ingredient in the final spirit?
What does ageing whisky in former Japanese shochu casks add that more familiar bourbon or Sherry casks cannot?
How do unconventional materials create entirely new flavours in whisky?
Why does Kristiane think whisky drinkers should focus on enjoying what's in the glass?
How do altitude and atmospheric pressure affect the way whisky is distilled and matured?
What makes Canada's craft whisky scene so exciting?
Why is whisky and ginger ale Kristiane's go-to pub drink, even when she's using single malt?
What are Kristiane's three essential tips for anyone who wants to enjoy whisky more?
 
About Kristiane Westray
Kristiane Westray is a whisky communicator and author. Her first book Savour was published by Bloomsbury in October 2025. She has written about spirits since 2012, and her work has appeared in Whisky Magazine, The Malt Whisky Yearbook, The Times, Club Oenologique and many more. She is the former editor at The Spirits Business and led the content team at Master of Malt, where she trained as a WSET Spirits Educator. As a judge in the UK and US, she has tasted and assessed thousands of whiskies from around the world. An accomplished presenter, Kristiane has hosted numerous tastings, co-hosted live broadcasts, and appeared as a whisky expert on Channel 4's Sunday Brunch. A passionate advocate for equity in whisky, her work on social media drives education and inclusivity with the vision that whisky is for everyone. Kristiane is based in Brighton, UK, where she lives with her girlfriend and a tiny ginger cat.
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/408.