I have only negative memories of boxed wine: from college basement parties to my grandmother’s tennis friends in Arizona, it never held my interest. But things are changing and boxed wine is not only becoming cooler, it’s simply starting to make more sense.

At neighborhood bars around Seattle, it seems distilleries and breweries are opening each weekend. There is an almost palpable start-up energy with craft bars and interesting small-batch beers, our friends are making their own Fernet Branca, and cocktail house parties have become a favorite pastime. Beyond Seattle, a lot of this energy certainly focuses in on crafting new food and beverage products as well. You can see this parodied in episodes of Portlandia or Girls, or see the evidence in small artisan bottles of catsup or specialty salts at your local boutique grocer.