FOOD + BEVERAGE
BEYOND THE BARREL: HOW WORLD WHISKEY SOCIETY IS REDEFINING THE ART OF WHISKEY
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Dear Readers,
In this Gentlemen’s Issue, we explore the many ways men are shaping their communities, redefining strength, and leading with purpose in both visible and deeply personal ways. This issue reflects their stories, their growth, their challenges, and the impact they create through action, resilience, and integrity.
Inside, you’ll meet men who are building busi nesses, leading teams, moving creatively, and showing up for others in meaningful ways. From entrepreneurs and community leaders to creatives and mentors, each story offers a perspective on what it means to evolve, to take responsibility, and to lead with intention.
We highlight individuals who are not only committed to their own success but are equally dedicated to lifting others along the way. Whether through mentorship, service, or quiet consistency, their influence extends far beyond their immediate circles. You’ll read about men who invest in their communities, prioritize personal growth, and use their experiences to guide and support others.
Across these pages, one theme stands out: masculinity is not one-dimensional. It is thoughtful, disciplined, compassionate, and continually evolving. It can be expressed through leadership, through vulnerability, through creativity, or through the steady presence of someone who shows up day after day.
This issue is also a reminder of the importance of connection, building strong relationships, supporting one another, and creating space for honest conversations about growth, purpose, and well-being.
Thank you for reading, for engaging with these stories, and for being part of a community that values character, resilience, and progress.
Here’s to the men who lead with purpose, and to the stories still being written.
Warmly,
ANA MARKOSI, EDITOR @WESTCOBBCITYLIFESTYLE
June 2026
PUBLISHER
Marcus Dickman | marcus.dickman@citylifestyle.com
EDITOR
Ana Markosi | ana.markosi@citylifestyle.com
SENIOR ACCOUNT EXECUTIVE
Ian Jarvis Hathaway | ian.hathaway@citylifestyle.com
PUBLICATION MANAGER
Lisa Thibault | lisa.thibault@citylifestyle.com
STAFF PHOTOGRAPHER
Paul Bickford | paulwbickford33@gmail.com
Linda Carroll | lclifephotos@gmail.com
CONTRIBUTING WRITERS
Andrew J. Bramlett, Sue Collins, Tran Bui, Wendy Edwards
CONTRIBUTING PHOTOGRAPHER
Anna Rumiantseva
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Amanda Schilling
QUALITY CONTROL SPECIALIST Brandy Thomas
General Dentistry
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Implant Dentistry
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PRP/PRF Treatments
Periodontics
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Chattahoochee Technical College and the Cobb County Police Department have partnered to create a path from college to a full-time career in public safety. Through this agreement, students in Chattahoochee Tech’s Public Safety Technology Associate of Applied Science program can complete a portion of their degree through the Cobb County Police Academy, and upon graduating from the academy, begin their careers as CCPD officers.
Peachtree Pest Control celebrates its 50th anniversary this year. To celebrate, the company is launching “50 for 50,” a year-long initiative dedicated to giving back through 50 acts of community service. The first initiative kicked off on March 24, as Peachtree Pest Control partnered with Bikes for Goodness Sakes to build 10 bicycles to be donated to Nicholas House, an Atlanta organization dedicated to supporting families experiencing homelessness.
Kennesaw State University received approval from the Board of Regents of the University System of Georgia to launch a new Ph.D. in Biomedical Sciences. The program will begin in Fall 2027 on the Kennesaw Campus. Housed in the College of Science and Mathematics, the degree will help meet the increasing demand in Georgia and the nation for research scientists in biology, chemistry, biochemistry, and ecology.
At Bridger Law Group, we understand that life in Cobb County is built on hard work, family values, and community. When an accident threatens your well-being, you need an experienced team that fights with integrity and dedication. Our personal injury firm combines former judges, former insurance lawyers, and former government lawyers with a personal commitment to ensuring you receive the compensation you deserve.
How World Whiskey Society Is Redefining the Art of Whiskey
ARTICLE BY ANA MARKOSI
PHOTOGRAPHY BY ANNA RUMIANTSEVA
In today’s crowded whiskey landscape, where new labels seem to appear almost daily, Aiko Importers’ World Whiskey Society has taken a more deliberate path. Rather than chasing volume, the brand has focused on something far more enduring: meaning. At the center of that vision is managing partner
Alex Kogan, who has helped shape the company into a storyteller as much as a spirits creator.
“World Whiskey Society was born from a desire to move beyond distribution and into true creation,” Kogan explains. “We wanted a platform where ideas could take shape without constraint and where each release speaks to the discerning consumer and seasoned connoisseur alike.”
That idea of “true creation” is what separates the brand from many of its competitors. While others emphasize sourcing or scaling, the World Whiskey Society builds each release from the ground up, starting not just with the liquid, but with a narrative.
For Kogan, the story is the foundation.
“We begin with a story that resonates with a refined audience that values depth and intention,” he says. “From there, we build every detail around it.”
That philosophy is evident across the Society’s portfolio. The Family Series leans into heritage and emotion, with each bottle acting as a tribute to legacy and shared history. In contrast, the Doc Holliday line embraces bold Americana themes, appealing to a wider audience while maintaining the brand’s sense of purpose.
“Different expressions, but the same philosophy,” Kogan says. “Every bottle should feel intentional and worth discovering.”
This emphasis on intention carries over into the brand’s focus on rarity and craftsmanship, two concepts often overused in the spirits world yet deeply embedded in the Society’s identity.
“Our audience of connoisseurs and whiskey advocates values distinction,” Kogan explains. “Rarity ensures exclusivity, while craftsmanship ensures credibility.”
The result is a portfolio that balances accessibility and prestige. The rapid ascent of Doc Holliday bourbon has introduced the brand to a broader market, while ultra-rare releases within the Family Series maintain a sense of exclusivity that appeals to collectors.
Still, growth is not the end goal. Legacy is.
“We want to be known for elevating whiskey into something more meaningful,” Kogan says. “Our goal is to create a portfolio that resonates across different audiences, while maintaining a consistent commitment to quality, storytelling, and authenticity.”
That commitment is deeply personal. As a family-led business, the company approaches whiskey as an extension of heritage.
“Family shapes everything we do,” Kogan explains. “It keeps us focused on building something enduring.”
Nowhere is that philosophy more tangible than in the brand’s Select Barrel Bottling Program, an initiative that transforms customers from observers into collaborators.
“The Select Barrel Program is designed for true whiskey advocates who want to move beyond collecting into ownership,” Kogan says. “Clients select and own a full barrel, creating something that reflects their personal taste.”
The journey is intentionally immersive. It begins with an exploration of the client’s palate, preferences, and goals, then moves into curated tastings of available barrels.
“It starts with understanding the client’s palate and preferences,” Kogan says. “From there, we guide them through curated tastings of select barrels.”
Once a barrel is selected, the process becomes increasingly hands-on. Clients are invited to shape key elements of the final product, from proofing to labeling and presentation. While the Society’s experts provide guidance, the experience remains collaborative.
“Clients have meaningful influence, particularly in the selection and final direction,” Kogan explains. “Our role is to guide and ensure their preferences translate into a balanced, high-quality expression.”
Even the logistics reflect the program’s thoughtful design. A single barrel typically yields between 150 and 200 bottles, and the process from selection to delivery takes a few months. The company manages bottling and customization, ensuring a seamless experience from start to finish.
“OUR ROLE IS TO GUIDE AND ENSURE THEIR PREFERENCES TRANSLATE INTO A BALANCED, HIGHQUALITY EXPRESSION.”
For clients looking to extend the life of their private selection, the Society also offers support with allocation, gifting, or limited distribution, ensuring the story behind each barrel continues beyond the bottling stage.
The Select Barrel Bottling Program encapsulates everything the World Whiskey Society stands for: craftsmanship, storytelling, and a deeply personal approach to whiskey. It is not just about owning a barrel, but about participating in the process and becoming part of a larger narrative.
As Kogan puts it, “Legacy is about consistency and trust. It’s ensuring that whether someone experiences a bold, accessible expression or a rare release, they recognize the same level of care and craftsmanship.”
In an industry often driven by speed and scale, that kind of consistency may be the rarest offering of all.
aikoimporters.com
AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST
Photographer: Brittany Dawn Short
Creative Director: Jen Birn
Stylist: Stephanie Coultress O’Neill
Location: Hotel Saint Cecilia, Austin, TX
MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.
After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.
Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?
A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”
“Too many people have prayed for me. So I’ve got to get up and do the walking.”
— Mike Johnson
Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?
A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”
Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?
A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”
This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.
Ananicz’s Breakthrough at the Georgia Food & Wine Festival
When bartender Michael Ananicz entered the Georgia Food and Wine Festival’s Best Cocktail Challenge, it was a last-minute decision. Not only did he get in, but he also walked away with a win. Ananicz’s winning cocktail, titled “Duranzo on My Mind,” reflects his ongoing fascination with one of the cocktail world’s most iconic templates: the Negroni.
“My favorite post-shift drink is a Mezcal Negroni,” Ananicz says. “Whenever I come up with something new, I usually base it on that.”
Drawing inspiration from the classic Negroni and the White Negroni, Ananicz began experimenting with variations, layering in elements from the bourbon-based Boulevardier.
The result was a nuanced, Georgia-inspired riff: a cocktail that blended aperitifs with peach and black tea, creating a balanced profile that didn’t rely on added sweetness.
What elevated the cocktail further was Ananicz’s use of technique, particularly infusion and fat-washing, a method he adapted from a colleague’s earlier creation.
“I had a co-worker who did a brown butter rum wash that had this amazing popcorn-like flavor,” he says. “That really inspired me.”
For his competition drink, Ananicz infused bourbon with orange peel and coconut oil, creating a layered, silky texture with subtle citrus and tropical notes.
“It gave it a really nice orange hint and a smooth, coconut finish,” he explains.
Even the choice of bourbon played a role. While the drink was originally developed with a different spirit, Ananicz adjusted it for the
ARTICLE BY ANA MARKOSI
competition using Woodford Reserve Double Oaked. “I was curious if it would work, and it worked perfectly,” he says. “It still had that really nice oaky depth, but everything balanced out.”
“Duranzo on My Mind” has found its home on The Third Door’s spring cocktail menu under the name “Amber Tropic.”
Unlike many in the industry, Ananicz didn’t start behind the bar. Originally from Florida’s Gulf Coast, he worked at a craft cocktail bar while home from school, eventually transitioning into bartending after encouragement from colleagues.
“They said, ‘You know these drinks, let’s give you a shot behind the bar,” he recalls. “I was nervous, but it just clicked.”
From there, his passion grew quickly. Social media became an unexpected outlet for creativity, and he began experimenting with spirits from celebrity brands.
“I’d post drinks, and they’d repost me,” he says. “It fueled that desire to keep going and explore more ideas.”
After relocating to Georgia, Ananicz continued refining his craft, working at respected cocktail programs and eventually landing at Third Door, where his creativity found a strong home.
The Georgia Food & Wine Festival wasn’t Ananicz’s first competition, but it was his biggest stage yet. Previous appearances, including a holiday competition at Third Door and a guest spot at Jojo’s Beloved, helped build his confidence.
“Each one builds on the last,” he says. “You just keep learning and trying new things.”
His festival win also came with an unexpected reward: a “golden ticket” invitation to a larger national-level event. Despite the recognition, Ananicz remains grounded and focused on growth.
“Everybody there was really cool,” he says. “The judges, the other bartenders, I’d love to go visit their bars and see what they’re doing.”
“At its heart, Ananicz’s approach to bartending is rooted in curiosity and in the connections among flavors, techniques, and people.”
At its heart, Ananicz’s approach to bartending is rooted in curiosity and in the connections among flavors, techniques, and people.
That spirit of experimentation, combined with a respect for classic foundations, is what sets his work apart. Whether building on a Negroni template or infusing bourbon with unexpected elements, Ananicz is part of a new generation of bartenders redefining what craft cocktails can be.
If his last-minute entry into the Georgia Food & Wine Festival is any indication, he’s just getting started.
For Dr. Alex Mehraban, dentistry represents the perfect intersection of precision, artistry, and meaningful human connection. From the beginning, the goal was clear: to pursue a profession where technical skill could directly improve people’s lives. Dentistry offers exactly that opportunity, restoring oral health, rebuilding confidence, and enhancing overall quality of life. The ability to see a patient’s transformation through a healthier, more confident smile remains a daily source of inspiration.
That passion has guided a career focused on advanced training, surgical expertise, and comprehensive care. Joining Shining Smiles was an opportunity to help build a modern, multidisciplinary practice that brings high-level dental care under one roof. With a strong emphasis on comfort, quality, and long-term health, Dr. Mehraban's vision is to create an environment where patients feel supported and confident in their care.
At the heart of Dr. Mehraban’s philosophy is a commitment to trust and transparency. Every patient interaction begins with understanding concerns, goals, and expectations, followed by personalized
treatment planning. Patients are treated like family, with a strong emphasis on compassion, attention to detail, and achieving the best possible outcomes.
Recognizing that dental visits can be a source of anxiety for many, he goes to great lengths to create a calm and welcoming environment. From the moment patients walk through the door, comfort is a priority. Sedation options are available when needed, and care is always delivered at a pace that ensures patients feel informed, in control, and at ease. Common concerns like discomfort, cost, or uncertainty are addressed through open communication and thoughtful solutions tailored to each patient’s needs.
Some of the most rewarding moments in Dr. Mehraban’s career come from helping patients overcome fear or self-consciousness, especially those who have avoided dental care for years. Seeing those individuals leave with renewed confidence and trust is a powerful reminder of dentistry's impact.
Innovation also plays a key role in delivering that level of care. Advances in digital imaging, implant technology, and minimally invasive techniques have transformed the patient experience, making
treatments more precise, efficient, and comfortable. Shining Smiles utilizes tools such as 3D CBCT imaging and digital treatment planning to ensure accuracy and predictability in every procedure.
Beyond the clinical setting, Dr. Mehraban is committed to community connection. He strives to make Shining Smiles a trusted healthcare resource by supporting local initiatives, engaging with families, and promoting oral health education.
Working within this community is especially meaningful. Building long-term relationships with patients and caring for families across generations brings a unique sense of fulfillment for Dr. Mehraban.
Outside of the office, that same commitment to growth continues through staying active and constantly learning, both professionally and personally. At its core, Dr. Alex Mehraban’s mission is to provide exceptional care, build lasting trust, and help every patient achieve a healthy smile they feel proud of. shiningsmilesga.com
ARTICLE BY ANA MARKOSI
At a young age, Kyler Strom stepped into the role of executive chef at Hamp & Harry’s. His rapid rise was fueled by a deep, early passion for food and an unforgettable moment that still drives him today.
“I knew from a young age that I wanted to be a chef,” Strom says. “I was always fascinated by food and flavors and how they can be manipulated into new versions of themselves.”
Though he initially pursued a degree in finance, the pull of the kitchen was undeniable. Back in his hometown of Lawrenceville, he began working as a line cook at a farm-to-table restaurant, creating lunch specials before earning a permanent place on the menu.
“I still remember the first time a table of nine all ordered one of my dishes without even knowing my name,” he recalls. “I’ve been on fire since. I never want that feeling to fade, and I chase it relentlessly.”
Growing up in the Atlanta area gave Strom a diverse culinary foundation that continues to influence his style. Proximity to communities like Buford Highway and Duluth meant exposure to a wide range of global cuisines.
“We ate a lot of Latin and Asian cuisines, but we still had classic Southern barbecue joints and meat-and-threes,” Strom says. “Once I got the opportunity to create my own dishes, I wanted to combine all the flavors I grew up loving.”
That blend of Southern tradition and global influence defines his approach. Rather than forcing a fusion, Strom lets ingredients tell the story.
“Many of the ingredients we think of as ‘Southern’ actually originate from other regions,” he says. “Okra, benne seeds, Carolina Gold rice— they already have long histories in other cultures. When I use those ingredients, they naturally take my creativity to another place.”
For Strom, creativity starts with relationships, particularly with local farmers and purveyors.
“I keep my creativity flowing by staying closely connected to what’s available at the farmers market and what our community farmers can provide,” he says. “It’s very easy to feel inspired when you’re working with ingredients that are this fresh and this close to the source.”
That connection plays a central role in menu development. “I know and care about the people I’m buying from,” Strom adds. “We’re supporting our community, and I value knowing our food was raised with love and care.”
Cooking seasonally also means capturing ingredients at their peak. “I love using ingredients when they’re at the height of their flavor,” he says. “Our strawberries are almost beet red, and our lettuce is always crisp, sometimes with the roots still attached.”
Each new dish is a carefully developed process starting about two months before the menu launches. “We talk with purveyors about what’s coming into season, then experiment with combinations,” Strom explains. “After weeks of testing, it might debut as a special. If it resonates, it earns a place on the menu.”
Rather than a signature dish, Strom sees his entire menu as a reflection of his journey.
“Each dish tells a different story,” he says. “Some inspired by childhood meals, others by experiences while traveling, but they all represent my life in some way.”
As a leader, Strom focuses on growing his team, not just as cooks, but as people. “I push my staff to be the best they can be, both in and out of the kitchen,” he says. “Not everyone will stay in this industry, but I want them to leave better than when they started.”
For Strom, the diner’s experience is just as important as the dish itself. “I build menus around familiar comfort meals because they create an emotional connection,” he says. “That first bite is meant to take you back in time while creating something new.”
Guest feedback is a crucial part of that process. “All feedback matters,” he notes. “But my favorite is when someone is nervous to try something new and ends up loving it. That’s the most rewarding part of my job.”
Strom’s culinary journey is far from finished. He’s eager to deepen his connection to the craft, especially through preservation and technique.
“I see my cooking evolving toward preserving the seasons and creating more of my own pantry staples,” he says. “I’d love to make my own flours and base ingredients.”
He’s also drawn to fermentation. “It’s something humans have been doing for tens of thousands of years,” Strom says. “Ingredients like koji, miso, and hot sauce are an art form of their own.”
Driven by curiosity, grounded in community, and inspired by the power of food to connect, Kyler Strom continues to push forward, chasing that first unforgettable feeling, one dish at a time.
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ARTICLE BY SUE COLLINS
To celebrate Tony Bennett’s 100th birthday, Atlanta's Joe Gransden has produced a musical tribute that will open at Lincoln Center in August. Lucky for us, the show comes to The Strand Theatre on Marietta Square on August 14. Joe and his band will swing through the life and career of Tony Bennett, one of the greatest performers of the "American Songbook." Tony Bennett’s tone, phrasing and feel were second to none, says Joe. "He can really sell a song and tells the story so well. It's such a pleasure to be influenced by his music."
Songs like "The Boulevard of Broken Dreams," "Because of You," "Fly Me to the Moon," and "When Joanna Loved Me" are just a few favorites on the program.
Joe has performed worldwide and released 19 CDs under his own name. Renowned first for the hard bop approach of his trumpet, Joe's voice is silky smooth.
“Music has been a part of my life as far back as I can remember,” reflects Joe. “I can remember practicing with my father, and eventually he took me along to sit in at jam sessions. Early on I developed a respect for individuals like my father whose lives revolved around music. While still in high school, I knew that music was the life I would choose.”
Now, he celebrates his musical hero, Tony Bennett. Lead trombone player Wes Funderburk wrote the arrangements for this show, fresh takes on classic songs. "Wes took into account all the nuances of my band and came up with a great show."
The Joe Gransden 16 Piece Big Band is one of the busiest groups on the jazz scene. Originally formed in 2009, Joe and the guys have continued to build momentum and perform numerous shows around the country. “The Big Band truly has its own sound and really swings,” says Joe. It’s such a pleasure to front a band of top musicians that can interpret Wes’s arrangements perfectly!”
ARTICLE BY KIM HILL
Has it been too long since your tribe gathered to rib and one-up each other as only guys can do? To help plan a getaway for just the guys, City Lifestyle gathered an eclectic list of locations offering tons of things to see, do and experience. Here’s hoping the only ribs one will get on this guys’ getaway are the kind to hold in hands while barbecue sauce drips onto shirts.
Scottsdale/Phoenix
There’s no other tournament on the PGA Tour like the Waste Management Phoenix Open and no hole like the legendary 16th, where 20,000 boisterous fans boo the tee shots that miss the green. The other 51 weeks of the year, golfers can play TPC Scottsdale or try one of more than 200 courses in the Scottsdale area, a top golf destination. Another winter event is the BarrettJackson Collector Car Auction. Even if one’s only collector car was a Hot Wheels, it’s a blast to peruse the acres of autos for sale before heading inside to watch the unique or renowned cars crossing the auction block. When it’s time to get moving, the strenuous hike up Camelback Mountain in nearby Phoenix is a bucket-list item. Need a more moderate trail? Experience the same magic of the majestic saguaro cactus in the McDowell Sonoran Preserve.
It’s always a party in New Orleans (NOLA), especially when it comes to festivals, many of them centered around music. Folk to funk, gospel to jazz, zydeco, blues, African and other musical styles are celebrated on the Jazz and Heritage Festival’s 12 stages. If free admission is more desired, don’t miss the French Quarter Festival featuring local musicians and food vendors representing
dozens of New Orleans restaurants. Part of the fun of Mid-City Bayou Boogaloo is admiring revelers’ watercraft, some of them homemade just for this festival on the banks of Bayou Saint John. If one of the festivals can’t be attended, there’s still plenty of NOLA live music, particularly the jazz clubs on Frenchmen Street. And when a break from crowds is needed, take a guided swamp tour. Kitschy, yes, but it’s a hoot to cruise around on a swamp buggy while looking for alligators.
Bowling Green, Kentucky
“America’s Sports Car” is produced at the Bowling Green Assembly Plant, where visitors can join guided tours to observe Corvettes being built and learn the fascinating history of these sexy autos. See examples of all Corvette generations at the National Corvette Museum. And if the need for speed is still felt, a few times a year Xtreme Experience offers driving or ride-along events in exotics like Ferraris or Lamborghinis at the National Corvette Museum Motorsports Park. After getting all revved up, cool down at Mammoth Cave National Park, the longest known cave system in the world and a World Heritage Site, where guided tours take participants through tunnels humans have used for thousands of years. And after all this touring, the Bowling Green area is the southernmost point in the Kentucky Bourbon Trail of distilleries.
Austin
Live music rules here, with iconic venues such as Antone’s, The Continental Club, the White Horse and hundreds of other locations, from dive bars to big stages. From rock and blues to country and urban, music is heard every night of the week (and many afternoons as well). When guys are hungry, there are tons of barbeque and Tex-Mex joints. Unique food trucks are truly a thing here, with nearly 2,000 food trailers in town. Burn some calories biking or running the Southern Walnut Creek Trail or one of many paved paths. Get out on the water in a kayak, canoe or stand-up paddleboard on Lake Travis or Lady Bird Lake. Take a dip in the historic Barton Springs Pool, where the underground springs keep the water around 68 degrees all year.
Have you had friends over for dinner or have you gone out lately?
Are you part of a group of friends that travels, paints, gardens, plays cards, etc.?
Do you have an exercise group that helps you maintain your indepedence?
Are you living in a maintenance free home?
As a couple, are you having the same needs as you age?
