For me, it’s living in Mississippi. Living in the South.

It’s tailgating on SEC campuses in the fall, where you start the morning with a Bloody Mary and “How are y’all?”, followed by the roar of a packed stadium, and then meeting up again with family and friends to celebrate the win or critique the loss – but either way, there’s never a shortage of cold beverages, good buddies or laughter close by.

It’s an attitude that says this is the coolest place on earth. From the Mississippi Delta juke joints to the beautiful Gulf beaches, there’s a feeling you get that only comes from being in the South.

It’s the wonderful mix of Cajun, country and soul cuisine that we enjoy – from Charleston to New Orleans, and all the beautiful, eccentric Southern towns in between.

The best culinary talent in the world will serve you fried green tomatoes or shrimp & grits. And no matter which Southern town you’re in, you can bet you’ll hear a “Yes ma’am”, “No ma’am” or “Bartender, another round please” while you’re there.

At the end of the day, it’s an Adirondack chair around a fire pit and enjoying a glass of goodness with family and friends.

It’s who we are, it’s what we are, it’s how we live. It’s the Y’all Lifestyle.                                                                                                                                                      

Cheers,
Bo Bounds
Founder & Owner, Y’all Lifestyle
Twitter: @YallLifestyle

New Padrón— 60 Ring No. 4

Padrón Cigars Inc. is adding a size called the No. 4 to its immensely popular and highly rated Padrón 1964 Anniversary Series of cigars. But unlike Cuban cigars bearing that name, which are diminutive petit coronas measuring 5 1/8 inches long by 42 ring, these cigars will be among the biggest ever made by Padrón, 6 inches long by 60 ring gauge.

cigaraficionado.com
1/12

Hey guys, Godfather Cigars is now open at Fannin Market in Brandon. Full walk-in humidor and the best selection of premium cigars in Mississippi.

Bo’s recommendation for Rivalry weekend.
Alec Bradley Family blend cigar with a NewCastle.
Ashton VSG and El Dorado 8 year old rum.

Stop by and see the Godfather today.

Rather Southern. Slightly Sophisticated.
Bo

Hello Y’all Lifestyle crew!

We are excited about everything that is happening with the brand that defines the South.
From listening to some great music at a Delta Juke Joint to tailgating in the SEC on a beautiful fall afternoon: We all live the Y’all Lifestyle.

New Product!
Yes, we now have the long sleeve football (only) YL tshirts.
AND
The YL sunglasses are in! Check’em out on the site. Avaitors & Quad Pro two styles that look great. And with all the sunshine we get in the South – you know we all need a cool pair of sunglasses. We’re fired up!

Please check out our facebook page: http://facebook.com/rathersouthern & follow us on twitter @YallLifestyle.
And remember….Lazy Magnolia tastes great with dressing and it’s never too early to enjoy a Cathead Vodka and soda.
Rather Southern. Slightly Sophisticated.

Cheers,
Wendy & Bo

It’s the Summer of Riesling

Drink Up

Sommeliers love riesling. The white grape is grown mostly in Germany and Austria as well as Australia and Oregon and might be one of the most misunderstood. Yes, riesling can be sweet, but it can also be complex, dry, and racy, a perfect wine for a hot summer, one that goes well with spicy, fatty foods.

Clint Sloan, sommelier at McCrady’s and Husk, remembers his conversion from skeptic to believer. “The best pairing I ever had was at Carolina’s. I was eating a cheeseburger with a Riesling Spatlese ’06, and it was remarkable. The fat of the burger and the sweet of the wine played off each other perfectly.”

He also remembers feasting on spicy Thai food at the legendary Lotus of Siam in Vegas and being amazed at how great the riesling went with it.

“There are three reasons riesling goes well with food,” says Sloan. “One, it has a high acidity. Two, it has low alcohol. And three, it has high aromatics.”

charlestoncitypaper.com

July 1, 2011

Jim Beam Takes the Devil’s Due

Whiskey fans the world round know about the angel’s share, that percentage of alcohol that escapes through evaporation while the spirit is aging in casks. Now Jim Beam introduces us to a new term: the devil’s cut, the amount of Bourbon that was hitherto trapped in the wood even after the barrels were dumped.

Except that in this case the distiller has rescued that previously lost liquid through a proprietary extraction process and put it in a bottle that is also called the Devil’s Cut.

cigaraficionado.com
3/4/11