And as an homage to the chef and owners’ Southern upbringing, there will be a take on shrimp n’ grits with red corn heirloom cheddar grits, sauteed shrimp and pepper-infused country gravy.

Source: https://www.denverpost.com/2023/10/10/cocktail-and-wine-lounge-velvet-cellar-taking-over-squeaky-bean-downtown-denver/

There’s the ghost pepper-infused Currant Distress, fermented with goji berries and black currants; the dry and smoky Lapsang Souchong, aged with charred oak staves; and the Angry Earl mead, brewed with Earl Grey tea, sage and rainbow peppercorns.

Source: https://arktimes.com/arkansas-blog/2023/09/30/honey-wines-weird-history-and-how-a-meadery-in-paragould-is-keeping-it-alive