Writer / Author
Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, and many others. He is he author or co-author of nine books, including the award-winning 2009 books Secrets of the Sommeliers and 2018’s The Sommelier’s Atlas of Taste (with Rajat Parr), the NYT bestselling cookbook Franklin Barbecue (2015, with Aaron Franklin) and the forthcoming Maison Premiere Almanac and Franklin Smoke (spring, 2023). Jordan lives in the Hudson Valley of New York.