Sea Island Life – Fall/Winter 2025

198 BEHIND THE BARREL From timber to toast, the life of a cask. LIQUID GOLD A frontier of olive oil emerges in Georgia. Dogs in remarkable roles, aligning instinct with craft. Best in Field M A G A Z I N E

199

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9 A NOTE FROM SEA ISLAND As we move into fall and winter at Sea Island, the marsh turns golden and the months bring opportunities for togetherness and reflection. The season encourages presence, whether in the thrill of outdoor pursuits, the satisfaction of honing a craft or the warmth of spending time with friends and family. Fall at Sea Island has a rhythm all its own. The weather is cooler, the marsh starts to turn gold, and it’s just a great time to be outside. Whether you’re fishing, golfing, kayaking, or simply walking the property, you really get to enjoy what makes this place so special. While we don’t have the dramatic color change one might be used to farther north, you do notice the shift in the marsh — the muhly grass turning purple, and other changes in the vegetation. Like anything worth noticing, it takes a bit of focus. Fall is also the time for college football and that is practically a religion down here. As someone who was born and raised in Big Ten country, I can honestly say it’s even more intense and passionate in these parts. Watching college football on a cooler evening in one of our outdoor venues at Sea Island is a real treat. It’s also when we host one of our biggest traditions, The RSM Classic. Each year, it continues to grow in ways that make us proud. What stands out most to me isn’t just the tournament itself, but how it brings people together— with the help of more than 1,200 volunteers. Our team members, club members, guests, and neighbors all play a role in making it happen. That sense of community is at the heart of Sea Island. As we move toward the holidays, the property takes on a special kind of warmth, filled with gatherings, decorations, and family moments that make Sea Island feel like home. If you haven’t spent time here when the resort is decorated for the holidays, you’re missing out. Our incredibly talented event design team creates a holiday experience everyone wants to have, while our pastry shop team builds a new gingerbread creation each year (whether it’s an airplane, car, or underwater sandcastle) that always keeps people talking until the next one. Inside this issue of Sea Island Life, you’ll find stories that reflect this same passion and spirit — from “Behind the Barrel,” which explores the craft and character of our singlebarrel spirits, to “A Legacy of Luck,” celebrating the long history of Bingo at Sea Island, to “The Gift of Experience,” a reminder that the best presents are often moments shared together. Each captures something essential about what we value here: quality, tradition and togetherness. As you turn these pages, I hope they give you a sense of what’s happening around the resort and inspire you to discover new experiences with us. Sincerely, Scott Steilen President and CEO, Sea Island

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15 , Tibi’s Founder and Creative Director, Amy Smilovic, grew up on St. Simons Island. After starting her global fashion brand in Hong Kong in the late 90’s, Amy opened a small outpost on the island. One of only two Tibi stores in the world, this one holds special meaning for us. @TIBI MARKET STREET ST. SIMONS ISLAND, GEORGIA

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18 Automated Shades Magical experiences in any space Aviena is a modern keypad, inspired by heritage forms and available in a variety of finishes to match your decor. The Aviena keypad replaces push buttons with a mechanical toggle that features a satisfying click. 222 Retreat Village I St. Simons Island, Georgia I 912.265.8100 I HandHLifestyles.com HHL·XXXX25-SIL Lutron.indd 3 EST. 1932 7/18/25 4:14PM I Automated Shades Magical experiences in any space Aviena is a modern keypad, inspired by heritage forms and available in a variety of finishes to match your decor. The Aviena keypad replaces push buttons with a mechanical toggle that features a satisfying click. 222 Retreat Village I St. Simons Island, Georgia I 912.265.8100 I HandHLifestyles.com HHL·XXXX25-SIL Lutron.indd 3 EST. 1932 7/18/25 4:14PM I

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20 FORGED BY FIRE Bespoke blades as a badge of culinary and sporting sophistication. BY AMBER LANIER NAGLE 76 LIQUID GOLD 52 THE NEW ERA OF ETIQUETTE A universal language of respect, spoken through intentionality. BY MYKA MEIER 66 From farms across Georgia, a new frontier of olive oil emerges. BY NICOLE LETTS BEHIND THE BARREL 38 From timber to toast, the life of a cask and the character it imparts. BY JAKE POINIER F E A T

21 A LEGACY OF LUCK The thrill of chance and nostalgia that keeps Bingo calling back. BY DREW MAILLOUX 116 LANDSCAPES OF THE GAME 90 BEST IN FIELD Dogs in remarkable roles, aligning instinct with craft and calling. BY LAUREN FINNEY HARDEN 104 How golf has captivated and inspired artists through the ages. BY BRIENNE WALSH THE GIFT OF EXPERIENCE Unboxing the psychology behind presents of time spent together. BY COLLEEN MCNALLY ARNETT 124 SEA ISLAND LIFE | VOLUME 26 U R E S

22150 In Perfect Time

23 DEPARTMENTS IN PERFECT TIME | Wellness | Improved health and happiness through circadian alignment. BY MICHELLE FRANZEN MARTIN 150 THE WINNER’S CIRCLE | Golf | Professionals sharpened at Sea Island, triumphant on tour. BY JAKE POINIER 154 SMOKE AND OAK | Libations | Tailoring the time-honored ritual of cigar and spirit pairings. BY CLAIRE RUHLIN 156 Maritime must-have items curated for adventures on the water, both on-deck and offshore. 162 SEA ISLAND LIFE | VOLUME 26 RAINBOW ISLAND SUPPER | Culinary | An alfresco dining tradition rich with a sense of place and flavor. BY TERRY WARD 144 SAILING WITH THE STARS | Affiliates | New horizons aboard Windstar’s Star Seeker and Star Explorer. BY STACY MACLACHLAN 178 AIMING FOR EXCELLENCE | Outdoors | World-class instruction rooted in heritage and storied tradition. BY ALLISON EMERY 172 A STORYBOOK SEASON | Affiliates | Mountain winters where sunshine, scenery and adventures await. BY THE BROADMOOR 176 MEET THE MEMBERS | Member | Montani family roots taking hold and flourishing at Sea Island. BY CARRINGTON ULMER 170 CUT FOR THE CURRENT | Retail | 156Smoke and Oak LOOKING BACK | History | President Jimmy Carter’s lasting imprint on the Georgia coast. BY KEITH STRIGARO 164

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26 The lakefront locations. The generous acreage. The membership lifestyle. Upon St. Simons Island, Georgia, lies 3,000 acres of private, gated community. Frederica Estates offers opportunities ranging from approximately 8 to 13 acres, to realize the future you’ve always envisioned. More than a home, ownership of these exclusive estates includes a multi-generational membership at Sea Island Club, a multi-awarded Forbes Five –Star destination, and a membership at Frederica Golf Club, complete with a championship golf course and clubhouse, world-class practice and learning facility, multiple dining options, boathouse, recreation center and more. For more information, please visit fredericaestates.com or call (912) 638-5161.

27 From Kentucky’s heartland to the world’s most refined retreats. Standing as the oldest continuously operating distillery in America, Buffalo Trace has been crafting exceptional whiskey for more than 200 years — earning its place as the world’s most award-winning distillery. Eagle Rare | W.L. Weller | Blanton’s | Wheatley Vodka | Sazerac Enjoy Buffalo Trace Kentucky Straight Bourbon Whiskey responsibly. Produced and bottled by Buffalo Trace Distillery, Franklin County, KY. 45% Alc/Vol (90 Proof ) | BUFFALOTRACE.COM

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29 Design It - We’ll Make It Revitalize your furniture with our custom upholstery services, re-covering, slipcovers, and custom-built furniture. Upgrade your windows with treatments like draperies, cornices, valances, Roman shades, and blinds. Enjoy comfort and style with our custom bedding options, including non-slip bed skirts and pillows. We also offer practical solutions like custom drapery hardware and motorization options. Explore functional choices to enhance your home with us. 912.268.4685 | 1958 Demere Rd, St. Simons Island | islanddrapesandupholstery.com Tailored to perfection. Your vision, our craft. Design It - We’ll Make It Revitalize your furniture with our custom upholstery services, re-covering, slipcovers, and custom-built furniture. Upgrade your windows with treatments like draperies, cornices, valances, Roman shades, and blinds. Enjoy comfort and style with our custom bedding options, including non-slip bed skirts and pillows. We also offer practical solutions like custom drapery hardware and motorization options. Explore functional choices to enhance your home with us. 912.268.4685 | 1958 Demere Rd, St. Simons Island | islanddrapesandupholstery.com Tailored to perfection. Your vision, our craft. Design It - We’ll Make It custom-built furniture. Upgrade your windows with treatments like draperies, cornices, valances, |

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35 The Sea Island Event Design team is here to help you create unforgettable celebrations right at home—in your garden, backyard, or favorite space. From cozy dinner parties and milestone birthdays to festive holiday gatherings and beautiful bridal showers, our event enthusiasts make it easy and stress-free to transform your space with style. We personalize every element to match your vision, from unique décor and gorgeous florals to entertainment and lighting that set the perfect mood. Let us turn your everyday into something truly memorable. You make the memories—we'll take care of the rest! Contact us today to start planning. [email protected] • seaisland.com Every Occasion Elevate

36 PUBLISHER Cindy Hyde PRESIDENT & CEO Scott Steilen ART DIRECTOR & GRAPHIC DESIGNER Hudson Leonard CONTRIBUTING WRITERS Allison Emery, Amber Lanier Nagle, Brienne Walsh, Carrington Ulmer, Claire Ruhlin, Colleen McNally Arnett, Drew Mailloux, Jake Poinier, Keith Strigaro, Lauren Finney Harden, Michelle Franzen Martin, Myka Meier, Nicole Letts, Stacy MacLachlan and Terry Ward. SALES EXECUTIVE Cindy Hyde [email protected] 706.540.3578 EDITORS Eliot VanOtteren, Madison Allison and Jessica Morissette D TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Publisher, Sea Island Life, 1 Huntington Rd., Suite 102, Athens, Georgia 30606 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Cindy Hyde at [email protected]; 706.540.3578. ©2025/2026 BY SOUTHERN DISTINCTION LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. CHIEF MARKETING OFFICER Parra Vaughan SPECIAL THANKS Annaliese Kondo, Kelli Boyd, Carrington Ulmer, K athleen Perry, Kensley Godbee, The Macallan, Michter's Distillery, Buffalo Trace, Sazerac, High West Distillery, Scents of Wood, Richland Rum, Georgia Olive Farms, Woodpecker Trail Olive Farm, Fresh Press Farms, Golden Isles Olive Oil, Myka Meier, India Hicks, Heartwood Forge, Nick Kelley, Geoff Wood, Middleton Made Knives, Bloodroot Blades, Cattle Dog Forge, Jason Thrasher, Linda Hartough, Evan Schiller, Lee Wybranski, Werner Bronkhorst, Rogue Detection Teams, Jennifer Hartman, TN Coopers, Holly Cook, Susan Wright, Manda Michaelis, Brian Harman, Harris English, Padrón and Jim Bishop Sr. M A G A Z I N E

37 BUILDING. DISCERNMENT. LEGACY. Creating custom homes that masterfully combine craftsmanship, artistry and function. From planning to completion, we bring a unique blend of design-forward thinking, with an expert team of artisans and craftsmen, to ensure your home is extraordinary and curated to your style. andersoncollinsbuilders.com 912.357.3264 Brent Anderson & Calvin Collins

38 From timber to toast, the life of a cask and the character it imparts. BY JAKE POINIER BEHIND BARREL

40 (top left to bottom right) Cooper building sherry oak whisky cask; Acorns mark the start of sustainable oak growth; Finished Sherry Cask; Oak tree in The Macallan cooperage.

41 The story of a great spirit begins with the barrel, one that has been told for centuries, starting in 350 BCE with the Celts. Valuable liquids such as spirits and oil were formerly transported in clay pots, but on the hunt for practicality and innovation, the Celts discovered the bending of wood to create staves and eventually, the barrel. Upon immediate improvement and dynasty-wide popularity, the barrel transcended the heavy and fragile clay pots and became widely adopted as the sole storage method for spirits, fish and even gunpowder. The rise of the barrel remained steady, especially with the introduction of the toasted barrel to infuse its content with natural sugars and powerful flavors. This became particularly crucial in the 18th and 19th centuries in America with the discovery of what would become a signature spirit, bourbon. Earning a special place in the spirits world, distinctively, bourbon must be aged in a new charred oak container, primarily the American white oak. Both American and European oak play a pivotal role in the aging of spirits, with American oak’s density and quicker maturation serving as the essential foundation for bourbon and its signature golden colors. European oak subtly contrasts its American counterpart as it develops a mahogany or darker gold color in whiskey as it matures, while also amplifying a rich tannin presence by almost five times more than the American oak. Oak makes a good fit for barrels thanks to both its resistance to leakage and the flavor profiles it helps create, due to a variety of different components that interact with the spirit and each other. Cellulose primarily provides structure to the cell walls in the wood, hemicellulose and lignins are binders and wood extracts include various organic compounds such as tannins and resins. All of them vary from tree to tree, and other than cellulose, each has a different effect on flavor and aroma during the aging process. Lignins, for example, give vanilla and spice notes, while hemicellulose caramelizes and can yield notes such as brown sugar toffee. Wood extracts, including tannins, can contribute to flavors, colors and mouthfeel. Oak Terroir, Europe

42 “The making of whiskey is a very complicated sequence of reactions,” says Andrea Wilson, Michter’s Master of Maturation and Chief Operating Officer, and a 2022 inductee into the Kentucky Bourbon Hall of Fame. “It's not just about the recipe, yeast and distillation. It's about that final ingredient being the barrel, because that’s a significant portion of what it takes to get from a clear spirit with beautiful fruit aromas, floral, grainy and sweet oiliness, to its final product state.” BUILT FOR TASTE How flavor notes get imparted from the wood to the spirits starts with how the barrel is made — a labor-intensive process requiring specialized equipment and craftsmanship. “A typical oak tree being used for a barrel takes around 70 or 80 years to grow, and you can only make one or two barrels per tree,” said Drew Mayville, Master Blender and Director of Quality for Sazerac, and a 45-year veteran of the spirits industry. “An average barrel is made up of around 32 individual pieces of oak, known as staves, and they’re normally from different trees.” The vital contribution of oak trees sits at the heart of the barrel’s value. This coveted product allows a singular ingredient to evolve across a lifetime. Numerous factors go into wood selection, but one of the most important is the number of rings per inch, described as coarse grain or tight grain. “Keeping all the other variables constant, if you aged something for eight years in tight grain, it might taste immature, whereas using coarse grain might bring out much heavier oak flavors,” says Mayville. “So for an eight-year-old product, you might use an average

43 between the two, but for a 50-year-old product, the tight grain might result in the best tasting whiskey.” For Nic Wallace, Resort Bars and Spirits Manager at Sea Island, the art of barrel selection starts not with the wood itself, but with the people it’s meant to serve. “What is the target client and delivery for this spirit at the resort? We want everyone to love everything we offer, but our Single Barrel Selection is designed to be unique for a reason. They are targeted to either the connoisseur traveler who has seen it all that we want to wow, or for our bar teams to use in specific cocktails.” TRIAL BY FIRE While the 53-gallon size and construction may be relatively standard, the next steps are where different distilleries impart their own methodologies. “More than 60% of the wood’s weight is water, so you have to get that free water out of it,” Wilson says. “You can send the wood to the kiln, or you can naturally season and air dry, which is what we do at Michter’s. That not only physically dries the wood, but chemically and microbiologically changes it, getting rid of compounds that you don't want and exposing compounds in the wood that you do want.” Similar to Michter’s, Macallan also air-dries their wood over the course of an initial two years of their entire sixyear process of curating the perfect cask. The oak is dried as a log for one year, then, once cut into staves, the oak dries under the sun for another year. Upon reaching a moisture content of 12-16%, the drying process is complete, and the oak is passed on to coopers for the assembly of the cask. Andrea Wilson surveying Michter's Distillery. Charring casks at The Macallan cooperage. [ Continued on page 46 ]

44 “Every barrel holds years of patience and quiet transformation. When we draw from it, we’re not just tasting bourbon — we’re tasting the journey of time, wood and craftsmanship that defines Buffalo Trace.” Drew Mayville, Master Blender and Director of Quality for Sazerac

45 Tasting room at Buffalo Trace.

46 Cooperages and distilleries vary on how long the seasoning process might last. It can be anywhere between a few months to several years. Likewise, once a barrel has been assembled, each spirits maker will have their own approach to preparing it before it’s filled, and those specifics are held close to the vest. “Toasting is the art of slowly heating the wood over a fire to break down various aspects of the oak for certain extractives during the aging process,” Wilson says. “Charring is when you physically ignite the interior of the barrel, and then squelch it at the appropriate char level.” Standard char levels range from one, about 15 seconds, to four, about 55 seconds, which is also known as alligator char. Charring isn’t just for show, of course. Lighter chars accentuate elements such as fruit esters and spices, while darker char levels accentuate characters such as chocolate, coffee or smokiness. To enhance the aging process, Michter’s, Buffalo Trace and many other brands use a process in their warehouses called heat cycling. “Kentucky has all these great seasonal changes, all of which impact the aging,” says Wilson. “By simulating the seasons — heating up the warehouse like it’s summer, then turning off the heat and letting the barrels cool down — we’re stimulating more interaction with the wood and increasing the maturing quality, pulling out all of those beautiful extractives.” Increasing warmth creates pressure and pushes whiskey into the capillaries of the wood. When the temperature is brought down, the liquid moves back into the barrel, drawing out color, flavor and aroma. Even within the bounds of laws and long-standing traditions, the maturation process requires a blend of art, science and constant experimentation. When a product is being aged for 20 years, there is a lot on the line. It isn’t simply poured into the barrel and left to gather dust in the back of the warehouse. “You want to know what it looks like at five, 10, 15 years and all the steps along the way,” Wilson says. “What is the timeline of that whiskey as it ages? How does the chemistry profile change? From that basis of knowledge and understanding, you can start changing different variables on an engineered basis.” Maturation is a complex mystery that unfolds over years, but its essence can be appreciated at the first unique sip. “So many factors go into the taste of bourbon and whiskey, whether it’s the entry proof, the grains, the warehouse location, the process or even the people making it,” says Mayville. “The barrel has the most impact on bourbon because you’re only using it once. There is more extraction, flavor and color, all naturally derived from the wood. Draining a cask at Buffalo Trace. Barrels awaiting a second life. [ Continued on page 50 ]

47 Barrel Elevator

48 Sea Island Barrels At any given point throughout the year, Sea Island features between 16 and 18 different single barrel or private label offerings — including bourbons, ryes, rums, tequilas and even gins. “Our collections are extraordinarily unique,” says Nic Wallace, Resort Bars and Spirits Manager. “The team is always looking for something specifically for the palates of our members and guests, something they can't find anywhere else.” As an example of the adventures behind the single barrel program, Wallace cites High West Distillery out of Park City, Utah. “We’ve worked with them for years, and wanted to do something special,” he says. “So, we partnered with them and nearby Ritual Chocolate to create the first-ever cocoa-finished barrel.” A blend of three different whiskeys, which had been aged for six to eight years in classic American white oak barrels, bided its time in a stainless-steel tank. Meanwhile, the empty wet barrel was filled with raw cocoa nibs by Ritual, an award-winning small batch, bean-to-bar chocolate maker that uses ethically sourced, heirloom cacao. After a period of time, the nibs were removed, and the barrel was sent back to High West to finish the spirit for a year before being bottled. “The whiskey turned out beautifully, and we have the barrel on display in our wine cellar,” Wallace says. “We also had Ritual create a chocolate using the cocoa that had been aged in the barrel, so we have that chocolate on property as well.” Some of the other projects have included so-called boomerang barrels, such as Sea Island tequilas aged in Weller and Blanton’s barrels from bourbons that had already been sold at the resort.

50 Every barrel is like a fingerprint. So, when Nic Wallace picks a barrel for Sea Island, it will have a different flavor profile than any other spirit at another resort or bar.” Wallace further emphasizes Mayville’s point, “I want the diamond in the rough, the unique and strange barrel forgotten in the depths of the warehouse, the gem the distiller can’t wait to talk about. Finding a product that the brand also thinks is truly one-of-a-kind is a rare thing, but an amazing tool in our arsenal when we get them.” CHAPTERS AFTER BOURBON As one might guess, the spirits industry’s efforts towards sustainability include investments in forest conservation and replanting. It’s also remarkable to see the versatile ways that used barrels end up being repurposed, from other types of spirits, wines and beers to food items such as hot sauces, jams and syrups. Even unconventional items such as coffee, balsamics and scents are finding their place in the barrel. In 2019, Scents of Wood, based in Park City, Utah, pioneered a one-of-a-kind process in the fragrance industry. The company ages its organic sugar cane alcohol, which is used to dilute essential oils, anywhere from one to eight weeks. For instance, an acacia barrel will require one week of aging, whereas a French oak barrel will need eight. “We love experimenting with vintage barrels — barrels that have had a life before perfume,” says Founder Fabrice Croisé. “They bring their natural woodiness to us, but also the booziness emanating from their previous utilization in wine or spirits. Vintage barrels are one-of-a-kind, so any fragrance using a vintage barrel is de facto a limited edition.” Sometimes the barrels follow an even more interesting path, such as an American oak barrel that was used to age bourbon for 12 years, then purchased by a maple syrup producer in Canada before arriving at Scents of Wood. “He aged his syrup in it for three years before selling it to us,” Croisé says. “This barrel has had three lives.” Aromas and infusion are central to barrel aging, and Richland Rum brings them to life in their rum barrelaged coffee. Over the course of three weeks, they age raw green coffee beans in what was once a rum-soaked barrel to absorb various hints of nutty, chocolaty and caramelized notes. This delicate process rounds out the coffee, amplifying the slight reflection in flavor that the coffee and rum already possess. The foundation of this meticulous curation begins with the coffee bean itself. Owner and Founder of Richland Rum, Cologne from Scents of Wood.

51 Erik Vonk, explains, “Coffee beans can roughly be divided into two groups, Robusta and Arabica beans. Arabica coffee beans tend to be more refined, more flavorful and have a broader aroma profile than the Robusta beans, which tend to be a little sharper and harsher in flavor.” More specifically, Vonk has found that Peruvian Arabica coffee beans have the perfect ability to infuse the notable flavors that are quietly coating the barrel they’re in. The journey of Richland Rum coffee has been marked by experimentation, but it was the introduction of the barrel that helped them finally achieve their goal of creating a graceful harmony between rum and coffee. As Vonk details, “In culinary art, the most attractive combinations come from finding subtle ways to introduce flavors and aromas to one another.” According to Mayville, Sazerac strives to use barrels internally first for a variety of spirits and brands. Corazón Tequila’s Expresiones del Corazón is one example, a series of añejo tequilas that were aged in Buffalo Trace Antique Collection barrels. Another was last year’s launch of the Myers’s Rum Signature Cask Collection, also finished in the Antique Collection. However, used barrels haven’t always been so popular. “When I first came to Buffalo Trace 20 years ago, nobody was buying barrels,” he says. “The Scotch industry was down, and so the barrels would be cut up and sold for planters at the hardware store. Now there’s a lot of demand and they're pretty expensive.” Michter’s uses some previously used bourbon barrels to make its unblended American whiskey, but the rest are sold anonymously through a broker into the Scotch industry. “They'll be used many times through various techniques to repurpose the barrel and draw out any additional extractives from that oak after we're done using it,” Wilson says. One of the ways of rejuvenating a barrel includes scraping a thin layer of wood from the inside, and then toasting or re-charring it. “A barrel can go on to have many, many years of use, which is part of the sustainability overall for spirits across the globe.” Macallan has paired its 200 years of whiskey-making with regenerative agriculture, land management and biodiversity initiatives that push barrel-making toward greater sustainability. These efforts, alongside their zero wood waste commitment, support their goal of reaching net-zero emissions by 2045. In the end, a barrel is more than simply a vessel. It is a storyteller that imparts a one-of-a-kind character onto all that it holds. Each chapter, from forest to distillery, adds depth to its legacy. Coffee beans placed in barrel at Richland Rum for infusion. Barrel shavings used for infusion.

53 BY NICOLE LETTS From farms across Georgia, a new frontier of olive oil emerges.

54 Handpicking Olives

55 Envision strolling through an olive grove, where silver-green leaves rustle gently in the breeze and catch the sunlight. Such a scene could easily evoke the rolling hills of Tuscany or the sun-drenched coasts of Greece. However, this pastoral image has just as readily unfolded in southern Georgia. What was once considered the exclusive domain of Mediterranean countries like Italy, Spain and Greece, olive oil production is establishing roots in the American South. The most compelling reason for Georgia's suitability lies in its remarkable resemblance in temperature patterns and seasonal stability to traditional olive-growing regions, such as Turkey and Jordan. This consistent climate is crucial for the healthy and continuous growth of olive trees, minimizing the risk of crop loss due to sudden weather shifts. Olive trees thrive in Georgia's warm, subtropical climate, combined with its distinct seasons, which provide just the right balance. This industry is quietly transforming the agricultural landscape, with Georgia positioning itself as a promising new region for boutique olive oil production. This development suggests intriguing possibilities for the area's culinary scene. FROM THE MEDITERRANEAN TO THE SOUTH While olive cultivation in Georgia might seem like a new trend, it's a revival. Driven by his admiration for olives and olive oil during his time in France, Thomas Jefferson orchestrated the shipment of 500 olive trees to Georgia and South Carolina, arriving in Charleston by 1791. While some accounts suggest earlier plantings, this initiative significantly bolstered olive cultivation efforts. “The trees flourished and were a common sight in the state until the 1860s,” says Carol Drew of Georgia Olive Farms. "That isn’t as well known because olives weren’t as in demand as other crops." The fact that olives flourished almost 200 years ago suggests a deep-rooted compatibility between the land and the olive. Georgia Olive Farms, which was founded in 2009, sits on 55 acres in Lanier County. It is here that they grow, harvest, mill, process and bottle their olive oil. For one, the farm can maintain control over its product, but they are also able to label it with a key name — extra virgin olive oil. To be considered extra virgin olive oil, olives have to be picked and processed within 24 hours. “What we pick that day, we actually have to turn into olive oil that day,” says Drew. “From the time we dump the harvested olives to the time we are producing olive oil is about an hour and a half.” Tracy and Curtis Poling are the growers behind Woodpecker Trail Olive Farm in Glennville, Georgia. The land has been in Tracy’s family since 1854, but the olive oil business is a fledgling one. Due to their location near the Georgia coast, the Polings’ sandy soil is particularly beneficial for olive cultivation. This composition allows for excellent drainage, a vital characteristic for olive trees as they thrive in well-drained conditions, preventing root damage from excessive moisture. A BOUTIQUE BUSINESS: HARVESTING AND CRAFTSMANSHIP Boutique olive oil producers prioritize meticulous attention to detail throughout their process, distinguishing their products through superior quality rather than mass production. Unlike larger operations, these smaller farms often favor specific harvesting methods. For Woodpecker Trail Olive Farm, that means hand-harvesting. “We harvest the olives, put them immediately into a refrigerated truck and then take that truck to the mill. We bring it back to the farm in containers. Then Curtis and I bottle throughout the year as needed,” explains Poling. The careful approach is gentler on the trees and, as some producers attest, significantly contributes to higher levels of beneficial compounds like polyphenols, which offer substantial health advantages. This focus on traditional but labor-intensive practice ensures that the olives are handled delicately and processed swiftly, often within hours of being picked. This rapid turnaround, coupled with careful storage in dark, airtight containers away from light, oxygen and heat, helps preserve the oil's freshness, such that the final product rivals — and often surpasses — those found in larger, more commercial markets. That means a tastier product. “Our olive oils are fresh pressed, and we rotate them every six months, so they have the highest level of antioxidants. Olive oil will last in your pantry for [ Continued on page 58 ]

56 Olive Farm

57 “Each year a new harvest takes place and new flavors are captured in a bottle of olive oil. Shaped by everything from the climate to the soil and the timing of harvest, a profound creation of signature freshness, taste and color comes to life with each olive.” Donna MacPherson, Owner of Golden Isles Olive Oil

58 a couple of years, but the longer it sits, the more it loses its antioxidant levels,” explains Olive Oil Sommelier and Owner of Golden Isles Olive Oil on Saint Simons Island, Donna MacPherson. “Store it in a dark bottle in your pantry away from your stove or any windows.” Georgia-grown olives are best suited for pressing. Georgia Olive Farm grows three main varieties of olives, each one creating a specific flavor profile or blend. Each olive has a different attribute that contributes to the flavor. Arbequina, for example, is known for its nutty sweetness. Arbosana is considered to be balanced and fruity, and Koroneiki is robust and peppery. “Our chef's blend is a combination of all three olives, so it's a little bit smoother when you're tasting it, but it has a peppery finish,” says Drew. Woodpecker Trail Olive Farm opts to grow a dozen varieties. “I've been experimenting with Tunisian and Italian trees and trees from Greece and so forth,” says Curtis. “I'm trying to grow one more tree from France right now, but it's too early to say just yet. Call me after five years, I'll let you know!” Harvest Season

59 BEYOND THE BOTTLE Olive Oil is the gift that keeps on giving. In particular, “Georgia-grown extra virgin olive oil has a unique and truly fresh character unlike any other in the world,” says Ciriaco Chavez, Olive Oil Cultivator at Fresh Press Farms in Iron City, Georgia. The California native spent his life dedicated to agriculture and the olive industry, having even co-authored the state’s olive production manual. Upon arriving to Georgia, he has taken part in establishing the cold-pressed extra virgin olive oil industry in the region. Chavez details that, “After a decade in this industry, I feel fortunate to work at Fresh Press Farms, where we get to be true makers. For us, every bottle represents not just an oil but a commitment to quality, health and sustainability.” At the heart of Fresh Press Farms is golden olive oil, but how they store their olive oil is just as remarkable. Their proprietary aluminum olive oil bottles are the key to their product’s sustainability and longevity. Each bottle completely blocks oxidation, while also being 100% recyclable, ultimately reducing carbon footprint and ensuring long-lasting freshness.

60 A coastal spread featuring fresh seafood and olive oil.

61 The cold-pressed process allows for the oil to retain the polyphenols and healthy fats found in its raw and natural form. Through reinfusion techniques, their Pure Gold extra virgin olive oil contains twice the amount of polyphenols of typical extra virgin olive oils. Differences in harvesting times can also vary the flavor and polyphenol count in olive oil; later harvests display milder flavors versus earlier harvests that burst with bold flavors. Extra virgin olive oil is a well-known natural skin and hair moisturizer. As a universal household item, it can be used in a variety of ways, from making artisanal soaps to cleaning sticky hands after family craft time. “At our house,” Chavez details, “when we’re feeling adventurous, we’ll drizzle extra virgin olive oil over vanilla ice cream with a sprinkle of sea salt.” The fruity profiles mixed with the creamy sweetness add an unexpected, but delightful twist. LIQUID GOLD IN THE GOLDEN ISLES Culinary and wellness experiences at Sea Island are increasingly enriched by the distinctive qualities of olive oil, showcasing its versatility across the resort. "The Low Country Martini," featuring a Meyer Lemon Oil-Washed Tanqueray Ten Gin, highlights the oil's ability to infuse sophisticated, regionally inspired cocktails. Sea Island Chef Aldo Hernandez has creatively incorporated olive oil in dishes such as an exquisite olive oil-poached halibut and olive oilpoached tuna for tartines in River Bar. “I love to poach in olive oil because it is such a gentle way to cook. The oil allows you to cook evenly while keeping your product moist and tender,” he says. Chef Aldo also likes to use olive oil as a conduit for herbs and other profiles. “You can infuse some aromatics in the olive oil, and all the flavors will be transferred to the dish.” From the revival of historic groves to the meticulous craft of boutique producers, Georgia's emergent olive oil industry is a testament to innovation aligning with nature. With its subtropical climate, ideal sandy soils and the dedication of passionate growers, the state is proving to be a [ Continued on page 64 ]

63 POACHED HALIBUT CONFIT AND ROASTED VEGETABLES 4 skinless halibut filets, 6 ounces each 4 cups Georgia Olive Oil salt and pepper, to taste 12 ounces fingerling potatoes 8 ounces cherry tomatoes 0.5 fennel bulb, diced to 0.5 inches 2 cups canola oil 2 tablespoons Georgia Olive Oil salt and pepper, to taste ice bath, for shocking Prep Time: 35 mins Cook Time: 1 hour 30 mins Yields: 4 servings OLIVE OIL-POACHED HALIBUT (Halibut Poached in Georgia Olive Oil, over Confit and Roasted Vegetables in a rich Bouillabaisse) FOR THE POACHED HALIBUT Season the halibut filets with salt. In a deep pan, warm enough Georgia Olive Oil to cover the fish and maintain a temperature of 140-150°F. Poach the halibut gently for about 10-12 minutes until it reaches an internal temperature of 145°F. FOR THE CONFIT AND ROASTED VEGETABLES Heat the canola oil in a small saucepan to 325°F. Add the cherry tomatoes and cook until their skin begins to loosen. Using a slotted spoon, remove them from the oil and then shock them in the ice bath. Peel, then set them aside. In the same oil, reduce the temperature to 200°F and gently cook the diced fennel until tender, and reserve. Cut the fingerling potatoes into quarters and toss with 2 tablespoons of olive oil, salt and pepper. Roast the potatoes at 400°F until golden brown and crisp. Mix with the fennel you cooked previously. FOR THE BOUILLABAISSE Warm 2 tablespoons of olive oil in a large pot over medium heat and add the onions, sliced fennel, garlic and thyme, and cook until softened. Stir in the Roma tomatoes and continue cooking until lightly browned. Deglaze with white wine, reduce by half and add the fish and lobster stocks. Simmer gently for 45 minutes, then strain and reserve about 3 cups of your broth, also known as bouillabaisse. While the fish is cooking, bring the bouillabaisse to a gentle simmer, whisk in the butter and lemon juice and stir until emulsified. Add the cherry tomatoes and potatoes to the sauce to warm them up. PLATING Spoon the vegetables onto each plate and add the bouillabaisse evenly. Carefully place the halibut on top of the vegetables, garnish with fennel leaves and finish with a drizzle of olive oil. BOUILLABAISSE 8 ounces onions, sliced 0.5 fennel bulb, sliced 0.5 ounces garlic 0.25 ounces thyme sprigs 8 ounces Roma tomatoes, chopped 1 cup white wine 1 quart fish stock 1 quart lobster stock 8 ounces unsalted butter 2 lemons fennel leaves, for garnish

64 fertile ground for olive oil. This Southern renaissance is not only yielding exceptional culinary oils that are finding their way into sophisticated dishes, but it's also extending into the beauty space, underscoring the versatile benefits of this ancient fruit. The careful curation required to bring bold flavors and rich nutrients to homes and kitchens across the world has been a long-standing practice that continues to expand. The perfect climate for growing olive oil is no longer exclusive to the Mediterranean; a new home has been found as olive growers plant their seeds in America’s culturally diverse and continuously expanding south. The familiar mild climate and multifaceted soil have welcomed the growth of many traditional crops, which now include olive trees, a surprising yet suitable match. As Georgia's olive groves continue to flourish, they point toward a future where the rich flavors and healthy properties of locally produced olive oil become a natural part of the region's identity, establishing the American South as a vibrant new frontier for this esteemed staple. Vanilla ice cream drizzled with lemon basil–infused olive oil. Rosemary Olive Oil Dirty Martini

65 Discover over 60 premium olive oils and aged balsamic vinegars imported from Modena, Italy and perfect for elevating any dish. Sample at our tasting bar, then explore gourmet cheeses, pastas, sauces and Georgia Grown specialties. Stay for a bite or a glass of wine and savor the experience from start to finish. GOLDENISLESOLIVEOIL.COM 1609 FREDERICA ROAD, ST. SIMONS ISLAND, GEORGIA

67 A universal language of respect, spoken through intentionality. BY MYKA MEIER

68 In an age defined by digital distraction, society is quietly returning to something more enduring — the art of intention grounded in kindness. Etiquette, once seen as rigid or outdated, is reemerging as a meaningful expression of care. A handwritten note, a thoughtfully set table and a well-timed RSVP are no longer relics of the past. They are quiet revolutions. In a world that moves quickly, these small, deliberate acts speak volumes. They say, "I paused for you because I care about you." ETIQUETTE AS EMPATHY Across the globe, etiquette continues to serve as a universal language of respect, subtle yet powerful in the way it fosters connection. India Hicks, Philanthropist with The King’s Trust, believes that “Respecting time zones, pronouncing names correctly and understanding the cultural greeting of a new environment serves as a modern passport.” This respectful understanding can transcend a basic introduction into a considerate acquaintance. In Japan, offering a gift with two hands is an expression of humility and care, often accompanied by a gentle bow that signals deference. In France, greeting family, friends and colleagues with a kiss on both cheeks, known as la bise, is a standard greeting method equivalent to a handshake or hug. In the United Arab Emirates, addressing someone by their full name and title not only shows respect but also reinforces the importance of identity and tradition within a communal framework. Across cultures, these practices have evolved not to exclude, but to bring people closer together, creating clarity, ease and a sense of belonging in shared moments. Etiquette is rooted in the belief that kindness is always at the core. It isn’t about achieving perfection, but about cultivating presence. The goal is always the same: to inspire connection, navigate through kindness and show care to those around you. Diane Gottsman, Etiquette Expert and Owner of The Protocol School of Texas, contributes meaningfully to the broader conversation, connecting etiquette with emotional intelligence and everyday awareness. As Gottsman puts it, “Knowing what to say, wear and how to conduct ourselves not only opens many doors, but also puts us at ease and brings out the best in us.” She frames etiquette not as an archaic rulebook, but as a practical skillset for building confidence, whether in the boardroom, at a dinner party or while navigating digital spaces. For Gottsman, manners are more about intentionality and allowing others to feel seen, heard and valued. India Hicks is the goddaughter of King Charles III and she is known for her coastal sensibility and for hosting events all over the world for decades. She similarly champions the idea of effortless refinement. She advises hosts to “cheat,” suggesting that embracing simplicity, whether by ordering takeout, accepting guests’ contributions or letting go of the idea of the perfect meal, is what truly elevates hospitality. Hicks’ philosophy mirrors a broader cultural shift that gatherings today are often about warmth over polish, with mismatched plates, seasonal flowers from the garden and a playlist made on the spot. AN AMERICAN COASTAL RESURGENCE In the United States, intentional living reveals itself vividly along the East Coast. Destinations that were once a purely seasonal retreat now serve as year-round cultural enclaves for city dwellers escaping to leisure and tradition. In these settings, gatherings are thoughtfully tailored with printed menus, matching flatware, gentle surprise elements and small gestures that delight guests. At Sea Island, this sensibility is woven into the cultural fabric. Southern hospitality is not a performance. It is a daily practice of kindness and respect. There is a deeply embedded reverence for civility that can be seen in the way neighbors greet one another or how conversations end in well wishes for a great day. Afternoon tea becomes an occasion to

69 A modern etiquette class with Myka Meier.

70 slow down, with each element — from a held door to a remembered name or a handwritten note — serving as an extension of thoughtfulness. PRESENCE OVER PERFECTION “This cultural shift is a realignment with meaning, not a return to rigidity. Etiquette today is less about getting it right and more about getting real,” says Hicks. It lives in thoughtful details such as a confident handshake, a host adjusting a menu for dietary needs and sending a written thank-you that lingers long after opening. Now, these courtesies extend into digital spaces. Digital etiquette is as vital as in-person manners, with a focus on replying promptly to emails, keeping texts warm and concise and knowing when to pick up the phone instead of sending another message. A timely reply, or a short acknowledgment, serves as a signal of respect for the other’s time while conveying professionalism and care. “The medium should match the message. A quick ‘running five minutes late’ belongs in a text. An invitation to celebrate a milestone? That deserves more,” Hicks exclaims.

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