Editor’s note: Welcome to The Fingers Weekender, a Sunday digest exclusively for paying Friends of Fingers featuring the independent journalism about drinking in America you love, optimized for hungover scrolling. In today’s edition:
Distilled-base hard seltzer is devouring its fermented-base predecessor;
Monster’s booze portfolio is no longer going Beast mode;
Low-/no-alc wine spinoffs are incremental bets at best;
And much more. If someone forwarded this to you, buy a subscription to get next Sunday’s edition straight in your inbox.—Dave.
