FULL POUR ISSUE NO. 3 – FALL 2023

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Cover illustrations by Dani Pendergast

100 pages

A Taste of Issue No. 3: 

Vinified — Writer Kathleen Willcox spotlights wineries from South Africa, Portugal, Spain, Uruguay and Italy that are reviving near-extinct grape varieties to honor the past and secure their future in viticultural climates that are becoming increasingly unstable.

Distilled — Join writer Janice Williams on her quest to understand the mysterious world of apple brandy and answer a long-lingering question: Is anybody else drinking this besides me?

Infused — Brewers are getting into the cannabis game with alcohol-free THC beverages despite a number of challenges that hinder the marketing and growth of their products. Writer Leslie McMann explores this topic and chats with brewers to shed some light on the path forward.

Brewed — Learn about the history of Oktoberfest in cartoonist Em Sauter’s playful yet informative comic strip about the autumnal brew’s origins.

Zero Proof — How is non-alcoholic wine actually made? Writer Helena Guglielmino covers the ins and outs of the dealcoholization process and explores the challenges that winemakers face when alcohol is out of the picture.

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.