FULL POUR ISSUE NO. 2 – SUMMER 2023

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Cover illustrations by Manavi Singhal

100 pages

Highlights from Issue No. 2: 

Vinified — Writer Layla Schlack sits down with Jahdé Marley of ABV Ferments to discuss the future of fermented beverages and why there’s so much to discover outside the traditional Vitis vinifera wine archetype.   

Cider — Contributing Editor Alexander Peartree takes a look at the broad rosé cider catgory, lays out the various ways these pink pours get there hue and explores how a unique subset of red-fleshed apples is pushing the category to new heights.

Distilled — Writer Kara Newman spotlights six spirit producers who think outside the box by creating one-of-a-kind drinks that thrive between category lines.  

Infused — Cannabis-infused drinks are taking the country by storm—but how is the active ingredient actually incorporated? To answer that, writer Lauren Yoshiko has the scoop on the revolutionary nanoemulsion technology.  

Brewed — Plan a trip to Victoria—Canada’s brewery capital—with writer Stephen Beaumont’s how-to guide to traversing the city and tasting through its many beer hotspots. 

Zero Proof — Writer N.C. Stevens shines a light on the American Southeast’s native Yaupon bush—an unassuming plant with ties to indigenous American culture that’s being revived today to yield a range of drinks.   

Full Pour proudly supports sustainable and non-toxic printing methods that are better for the environment and our readers. Each issue is shipped in 100% compostable, biodegradable mailers and printed on Forest Stewardship Council (FSC) certified, 100% post-consumer-waste (PCW) recycled paper, which is also certified Carbon Balanced Paper by the World Land Trust and labeled PCF (processed chlorine free) by the Chlorine Free Products Association. We are also committed to using natural soy- and vegetable-based inks and non-toxic toners as opposed to petroleum-based products, and eschew chemical laminates and plastic coatings that can affect future recyclability.