{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreibjn5brhxeipr5gpv2fk24dq4x7xyl6tgy7yty7svxnn4iajljzmu",
    "uri": "at://did:plc:b7cjur7fv763bjz3j7qzosvz/app.bsky.feed.post/3mfjsftsf22i2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreig3gwebg5iixxxafwnfn7knf64myyof2k7czbdxndgoi7hyf4oh2m"
    },
    "mimeType": "image/jpeg",
    "size": 570033
  },
  "path": "/another-hendricks-gin-11911406",
  "publishedAt": "2026-02-23T13:00:00.000Z",
  "site": "https://www.foodandwine.com",
  "tags": [
    "Drinks",
    "Drink News",
    "Spirits",
    "Spirits News",
    "Gin",
    "News"
  ],
  "textContent": "Master distiller Lesley Gracie developed the new profile after encountering cacao flowers in a Mexico City bar and experimenting with Guatemalan Theobroma Lachuá beans.",
  "title": "Guatemalan Cacao in Gin? Hendrick’s Says Yes"
}