Copper Cow Coffee recently released its Season’s Sipping Bundle, curated to highlight the company’s favorite and most festive flavors, including Chai Spiced Tea, Churro, Classic, Rose, Lavender, and Mint in single-serve packets that affix to the rim of a coffee mug and enable pour-over coffee anywhere.

In the first-ever release from the Fratelli Branca distillery, Milan, Italy, Branca USA, a New York-based import company, introduces Stravecchio Branca Italian Brandy to the United States. 

Community Coffee Co. announces its new limited-edition Winter Blend featuring 100 percent select Arabica coffee beans from African and South American regions.

Moët & Chandon Impérial Brut, which was first created in 1869 and named “Impérial” in honor of the Moët family’s close friend, Napoleon, is celebrating 150 years of legacy with the release of its 150th Anniversary Moët & Chandon Impérial Brut.

Distilled less than a mile from the birthplace of the infamous Buffalo Bill Cody, Mississippi River Distilling announces the release of its Cody Road whiskey and bourbon series, which is made one 30-gallon barrel at a time using a pre-prohibition aging process to create its signature flavor.

Hombre’s Beverage LLC introduces Hombre's Hot Drink, a liquid mix-in additive for tea, soda, drink mix powders, or cocktails that adds a hint of spice and heat to your favorite beverage.

Wynwood Brewing, a brand of the Craft Brew Alliance, released La Rubia Blonde Ale “con sabor.” Created by a Puerto Rican father-and-son duo (Luis and Pops Brignoni) and first launched in Florida, La Rubia is making its way into New York and Connecticut with the new growth.

The minority-woman-owned Chicago French Press has created a premium, organic, single-origin coffee in eight different 12-ounce-bag varieties that can be brewed French press-style, or using any other traditional brewing method.

Crafted using volcanic spring water from an inactive volcano near the city of Tequila, Mexico, Vida de Louie’s Tequila Blanco is distilled from agave that has been cooked for 32-36 hours in brick ovens and stainless-steel autoclaves.

FEW Spirits announces the release of FEW Cold Cut, a new expression FEW’s cask-strength bourbon that is is mashed, fermented, distilled, aged and bottled at the FEW distillery before it is “cut” with Chicago’s Passion House’s cold brew coffee.