Spirits

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  • Pedro Ximénez Phosphate

    Art of Drink
    Darcy O'Neil (dso@artofdrink.com)
    14 Aug 2014 | 4:34 pm
    When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fountains in the 1800s had a large repertoire of drinks including spirits and fortified wines. I'm sure you could get these alcoholic tipples straight, if you asked nicely, but the preferred way to serve them was mixed with soda, like the PX Phosphate.…...More
  • Tips for Traveling Solo

    TalesBlog
    Emma
    21 Aug 2014 | 7:07 am
    There are too many people out there afraid of the idea of traveling solo, but the real truth is that it can be as rewarding an experience as traveling with friends or with a boyfriend/girlfriend can be. There are so many places to see in the world and it would be a real pity to miss out on them just because your friends are not available! There are lots of ways to have enjoyable singles holidays from organised tours to just traveling on the fly. Here are some great tips about traveling solo, having fun while doing it and staying safe too: Common Sense It does not matter if you are a woman or…
  • A brief introduction to sherry

    The Joy of Drinking
    17 Aug 2014 | 9:14 pm
    Last year, Noelle and I talked about the emergence of sherry in San Francisco, helped along by Michelin-starred Range in the Mission. Personally, I've been rooting for sherry for a few years now, and I'm excited that it's now taking root in a big way.I recently had the great good fortune to sample a flight of sherries from Tío Pepe, one of the sherry Spain's sherry bodegas. I was so blown away by the passion of these guys, as well as their lovely sherries, that I wanted to share some of what I learned here. This post is meant to be a basic sherry primer for anyone interested in sherry but…
  • How to make a delicious cocktail out of wildflowers

    Cocktails News
    2 Sep 2014 | 6:34 pm
    Foraged vegetables are always more fun to cook. So our resident forager, Tama Matsuoka Wong , is introducing us to the seasonal wild plants we should be looking for, and the recipes that will make our kitchens feel a little more wild.
  • Awesome recipe for a sweet and spicy Chili...

    Liqurious
    lynseylovesfood
    1 Sep 2014 | 6:40 am
    Awesome recipe for a sweet and spicy Chili Mango Margarita, a perfect way to celebrate the last long weekend of the summer. (Still thirsty? See Liqurious)
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    Art of Drink

  • Pedro Ximénez Phosphate

    Darcy O'Neil (dso@artofdrink.com)
    14 Aug 2014 | 4:34 pm
    When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fountains in the 1800s had a large repertoire of drinks including spirits and fortified wines. I'm sure you could get these alcoholic tipples straight, if you asked nicely, but the preferred way to serve them was mixed with soda, like the PX Phosphate.…...More
  • Chemical Compositions

    Darcy O'Neil (dso@artofdrink.com)
    10 Jun 2014 | 4:32 pm
    Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I'm going back to my roots, chemistry. The Chemical Compositions session is about what chemicals make spirits taste like spirits. The coolest part is that we will be sniffing more chemicals than a 1980s hair metal band. I'm packing a bag full—9 to be exact—of individual chemical compounds that are core components of a number of spirits and liqueurs. Curious? Understanding…...More
  • Raw Milk

    Darcy O'Neil (dso@artofdrink.com)
    11 Mar 2014 | 7:40 pm
    Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become increasingly interested with the future of food, hence my Yokel side project. But let's talk about milk. Louis Pasteur was one of the greatest scientists in human history. His research on germ theory and…...More
  • The Seven Year Itch

    Darcy O'Neil (dso@artofdrink.com)
    5 Feb 2014 | 7:04 am
    Ever hear of the seven year itch? It's a term that suggests happiness in a relationship declines around year seven of a marriage. I think thatterm applies to more things than relationships, like jobs and writing.  Many writers pen articles on multiple topics and I've decided to do the same to keep life interesting. I'm still going to write about drinks, but I'm now adding…...More
  • Murder, Soda and Intrigue

    Darcy O'Neil (dso@artofdrink.com)
    24 Jan 2014 | 8:50 am
    We all know the history of alcohol's prohibition, but did you know that the soda fountain also had its own prohibition? When I was writing Fix the Pumps, and detailing the effects the Pure Food & Drug Act of 1906 had on the soda fountain, I wondered what effect pulling all those drugs from circulation had on the mood of the country. I didn't dig into this aspect at the time as it didn't fit into the story line, but I always wondered. I've now…...More
 
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    TalesBlog

  • Tips for Traveling Solo

    Emma
    21 Aug 2014 | 7:07 am
    There are too many people out there afraid of the idea of traveling solo, but the real truth is that it can be as rewarding an experience as traveling with friends or with a boyfriend/girlfriend can be. There are so many places to see in the world and it would be a real pity to miss out on them just because your friends are not available! There are lots of ways to have enjoyable singles holidays from organised tours to just traveling on the fly. Here are some great tips about traveling solo, having fun while doing it and staying safe too: Common Sense It does not matter if you are a woman or…
  • 5 Ways to Stay Fresh When Traveling Long Haul

    Emma
    18 Aug 2014 | 5:57 pm
    Traveling long haul can feel both exciting and tiresome at the very same time. It can be very demanding on your body, your sleep and your patience. Even if you’ve been waiting all year for this trip, it can seem like a nightmare if you are dealing with some long haul flights. Of course, everything will pay off in the end when you will finally reach your destination, but until you get there, make sure to stay as fresh as possible because it can make all the difference! Good Deodorant This may seem like a basic thing to do, but do invest in some really good deodorant if you plan on…
  • Top 5 Places to Discover in Australia

    Emma
    18 Aug 2014 | 5:51 am
    Australia is, without any trace of doubt, one of the most magnificent places on Earth. Beautiful and still wild in some parts, this country really does have a lot to offer to those who want to visit it. The following places are among the top ones you will want to discover in Australia. They are all stunning and breath-taking and, once you get acquainted with them, it is very likely that you will want to come back again. Australia is a very large country, but it is also a fabulous place for a road trip. I’d love to visit with a Land Rover Discovery Sport and take a few months to make my…
  • Exquisite Holiday Locations in the UK

    Emma
    6 Aug 2014 | 4:35 pm
    So many prospective holiday goers set their sites on the most exotic or glamorous destinations, forgetting that beauty in this world comes in many different guises. The UK, for example, though not a tropical paradise or a land teeming with red-hot beach resorts, still has its fair share of beautiful and enchanting areas. Some of the very best of those are listed right here. The Magic of Cornwall If you speak to the older generations of true, Cornish-born folk, many of them will insist that the county isn’t in fact part of England. True, such a sentiment is largely a hangover from…
  • Top Places To Visit in Europe for a River Holiday

    Emma
    18 Jul 2014 | 6:27 am
    Europe is a lovely place to explore, whether you choose to do so by train, bus, car or boat. There are a number of rivers throughout Europe that make it a perfect destination for visiting on a river cruise. Many small, quaint towns are built around the rivers in Europe and traveling by river cruise is a unique way to see a different side of Europe. Many places you’ve been before can feel very different when you explore them on enchanting European river cruises. For some suggestions of the best places to enjoy a river cruise, read on.  Paris to Prague: Prague and Prague are extremely…
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    The Joy of Drinking

  • A brief introduction to sherry

    17 Aug 2014 | 9:14 pm
    Last year, Noelle and I talked about the emergence of sherry in San Francisco, helped along by Michelin-starred Range in the Mission. Personally, I've been rooting for sherry for a few years now, and I'm excited that it's now taking root in a big way.I recently had the great good fortune to sample a flight of sherries from Tío Pepe, one of the sherry Spain's sherry bodegas. I was so blown away by the passion of these guys, as well as their lovely sherries, that I wanted to share some of what I learned here. This post is meant to be a basic sherry primer for anyone interested in sherry but…
  • A Glorious Range of Gins Showcased at Bourbon Steak's Juniper in July

    30 Jul 2014 | 9:42 pm
    There's a day left to do it! For a quick escape this month, Michael Mina's Bourbon Steak is featuring some gorgeous gins in its Juniper in July special. Located in the classic St Francis Westin in Union Square, the airy, cathedral-like steakhouse with high ceilings, classic arches, and roman columns offers a civilized spot for diners looking for a chance to try expertly crafted classic martinis with a unique selection of gins.Steered by bar manager Adam Reaume, the menu is comprised of martinis ($14) with made from eight different gins, mostly locally distilled. These include Barr Hill,…
  • Meet the Cocktails: Japanese ingredients, California style at Pabu

    2 Jul 2014 | 2:47 pm
    Though I'm not Japanese, I grew up in Hawaii, a melting pot of people with a unique sway to Japanese culture and food. I spent my "small kid days," as they call them, eating comfort foods like spam musubis (spam laid over a bed of rice and wrapped with nori), melona bars, and oyako donburi (chicken and egg served over hot rice). On hot days, my summer fun friends and I would walk to the nearby Toyo Superette to buy Japanese candies and drinks, like cold Japanese sodas and soft Japanese gum.There are two times I've been taken back to my childhood in Hawaii while tasting cocktails. The first…
  • Meet the Cocktails: Drinks for eating at A16 Rockridge

    18 Jun 2014 | 12:21 pm
    Not too many people know that A16, one of San Francisco's favorite Italian joints, has a sister restaurant in Oakland, walkable from the Rockridge BART station. A16 Rockridge has all the class and atmosphere of the San Francisco location plus one more thing: a cocktail program. The space is beautiful––a sunny indoor spot those of us who want to get away from the foggy San Francisco summers. The bar is primarily a neighborhood bar, which you'll feel when you walk in. The staff is warm and hospitable, which makes you feel part of the in-crowd right off the bat.Blessed Thistle: Plymouth,…
  • Meet the Cocktails: The Dream of the '80s Is Alive at The Square

    16 May 2014 | 7:51 pm
    North Beach is one of San Francisco's most iconic, historic neighborhoods. When you're in North Beach, you feel like you're in a place with history. And Claire Sprouse's new bar program at the Square––an aptly named new restaurant across from Washington Square Park––it embraces North Beach. Claire didn't shy away from the 1970s and '80s style cocktails that were once (and in some places still are) so popular in North Beach. In fact, she took them in. She specifically designed her program to be a place North Beach locals would be proud to call their own.(Read more about Claire's…
 
 
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    WhiskyCast

  • WhiskyCast Episode 494: August 30, 2014

    Mark Gillespie
    30 Aug 2014 | 3:18 pm
    Steve Gertman of California's Ascendant Spirits produces Breaker Bourbon, and his brand is one of those targeted by a Chicago-based law firm that specializes in class-action lawsuits, and is "investigating" claims by small-batch whisky brands about the source of their whiskies. Like many small producers, Gertman has been sourcing whiskey from other distillers while the Bourbon he's making is aging, and he responds to the claims on this week's WhiskyCast In-Depth along with criticism he's received since appearing on WhiskyCast last January. In the news, Templeton Rye is also a target of the…
  • WhiskyCast Episode 493: August 22, 2014

    Mark Gillespie
    22 Aug 2014 | 10:45 pm
    This week, we'll wrap up our conversation with Bourbon Hall of Fame member Chuck Cowdery, author of the new book "Bourbon: Strange" and get his views on more of the controversies facing the whisky industry. Diageo broke ground this week for the new Bulleit Bourbon distillery in Kentucky, and Chuck has some harsh words for the way Diageo and its predecessors have handled American whiskey in the past. He's also upset with what he and other critics see as lax oversight by federal regulators on whisky labeling, and doesn't hesitate to name names in Part 2 of our WhiskyCast In-Depth interview. In…
  • WhiskyCast Episode 492: August 16, 2014

    Mark Gillespie
    16 Aug 2014 | 8:36 pm
    Chuck Cowdery is regarded as one of the top Bourbon writers around, and is one of the few writers to be inducted into the Kentucky Bourbon Hall of Fame for his work. His latest book is "Bourbon: Strange", and Chuck debunks some of the mythology surrounding Bourbon while sharing some stories as well. He'll join us this week on WhiskyCast In-Depth for part one of a two-part interview, with the rest on next week's episode. In the news, Russia is now going after Jack Daniel's as the trade war with the West gets uglier, and we'll have the latest on new whiskies and new distilleries. Also, The…
  • WhiskyCast Episode 491: August 8, 2014

    Mark Gillespie
    8 Aug 2014 | 6:54 pm
    Stuart Nickerson has kept a low profile since leaving Glenglassaugh Distillery following its sale last year, but he has several new projects coming on line in the coming weeks. He's about to launch the first single cask bottling from his own line of whiskies, and will launch a new gin this coming week as the first product from a new distillery he's working with on Shetland - with whiskies to come in the future. He'll discuss both projects with us on this week's WhiskyCast In-Depth. In the news, Scotch Whisky narrowly avoids Russian economic sanctions in the dispute over Ukraine, while a…
  • WhiskyCast Episode 490: August 1, 2014

    Mark Gillespie
    1 Aug 2014 | 8:02 pm
    Scotland's newest distillery has opened on the Ardnamurchan Peninsula along the western coast, and the first casks of spirit were filled on Thursday at Adelphi's Ardnamurchan Distillery. Veteran whisky maker Graeme Bowie left Balblair Distillery last year to oversee construction of the distillery and serve as its first manager, and he'll join us on this week's WhiskyCast In-Depth. In the news, Diageo reported a sharp downturn in sales during the last fiscal year, and the drinks giant's shares are on a Barclays watch list for possible effects from next month's Scottish independence referendum.
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    Nonjatta

  • TIBS/Whisky Live Tokyo 2014 Preview

    28 Aug 2014 | 11:37 pm
    Post by Stefan Van Eycken, TokyoIn a few weeks time (September 20-21), the third edition of the Tokyo International Bar Show / Whisky Live will be upon us. It’s the undisputed highlight of the whisky year in Japan so we thought it was high time we spoke to the masterminds behind the show to see what they’ve got up their sleeve.Nonjatta: Every year, there’s a specific theme. What banner is this year’s edition organized under?TIBS: The theme/concept of TIBS 2014 is “The Gift from Autumn”. We would like visitors to enjoy spirits from all around the world and bar culture, in…
  • “The Nikka 12yo”: a new premium blended whisky

    20 Aug 2014 | 7:44 pm
    Post by Stefan Van Eycken, TokyoNext month – September 30th to be precise – Nikka is launching an exciting new product. Simple called “The Nikka 12yo”, this premium blended whisky is the latest addition to their core range.It’s exciting for a number of reasons. First of all, it ducks the recent trend – in Japan, as elsewhere in the world – towards NAS releases. Secondly, it is priced very reasonably in comparison with obviously younger NAS siblings on the Japanese (single malt / ‘pure malt’ / blended) whisky shelf – recommended retail price is 5,000 yen, but it will…
  • Chichibu Fino Sherry Single Cask for Shinanoya

    12 Aug 2014 | 10:04 pm
    Post by Stefan Van Eycken, TokyoOur friends at Shinanoya are celebrating another milestone with yet another really special release. Their latest bottling is the 100th since they started their flagship “Chess” series, way back in October 2007. They're not scared of a bit of hard work there, that's for sure. Their 100th bottling is a 4yo Chichibu. "So, what's new?" I hear you say. Well, what's new is that for the first time, we have a sherry-matured Chichibu: this single cask (#2625, 2010/2014) was drawn from a Fino sherry hogshead (bottled at cask strength, 59.7&abv). What a…
  • Mars launches 'The Revival 2011'

    4 Aug 2014 | 6:41 pm
    Post by Stefan Van Eycken, TokyoMars Shinshu (Hombo) has just launched their latest expression - the first one from the 'new regime'. Mars stopped distilling whisky in 1992. After a hiatus of almost two decades, they started again. The first spirit produced under the new regime - under master distiller Koki Takehira, that is - came off the stills in February 2011. It was kept in a stainless tank for a few months before being filled into wood - which is why the people at Mars had to wait until summer 2014 to be able to launch their first 3yo.'The Revival 2011' is a vatting of lightly…
  • ‘Spirits for Small Change’ raises over 6.5m yen

    31 Jul 2014 | 7:11 pm
    Post by Stefan Van Eycken, Tokyo‘Spirits for Small Change’ has just announced the results of their fundraising efforts (which included a whisky charity event held at BrewDog Roppongi and the online auction of the highly-limited Karuizawa ‘4 Decades’ bottling). The highest bid in the online Karuizawa ‘4 Decades’ auction was 550,000 yen, and the lowest 220,000 yen.The total raised for the two charities comes to 6,509,114 yen (roughly 63,000 USD / 47,000 EUR) – of which 3,621,767 yen goes to Carillon Kodomo Centre, which operates shelters for abused and neglected children…
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    www.caskstrength.net - whisky blog

  • The A.L.S. Challenge (that's Ardbeg's Latest Supernova)

    1 Sep 2014 | 6:23 am
    Miniature collectors mob the Ardbeg Promo Bus, in search of a 2014 Supernova. 'Hello Neil, my name is F*******'Started the random Facebook message, as I was idly playing with my phone last Saturday. 'Can you help me for obtain these mini only for bloggers please?' was the next, slightly garbled line.  Fortunately, it was accompanied with a picture of a small miniature Ardbeg bottle, a sample of the latest  release from the Islay distillery -  Supernova.  'Can you obtain one for me please?'  'Please Neil.'  'Help me friend.'  'Please my…
  • Competition Time: Win a chance to Choose the Next Overeem Release!

    26 Aug 2014 | 5:08 am
    As our regular readers well know, we like to cheer people up on gloomy days -  especially ones following a particularly tasty bank holiday break (despite the incessant rain here in South London)This time round, we have a corking opportunity for you:  Ever fancied actually having a say in the next release that a distillery puts out?  Well, short of sending in a boring questionnaire to a brand, citing what you like or dislike, or making a ranting phone call, telling a distiller to stop making NAS whisky (true apparently) , we're giving you just that opportunity! Casey and Jane…
  • Merry Christmas from Springbank. In August! : Spirit Of Freedom 30 Year Old Blended Scotch Whisky

    15 Aug 2014 | 11:21 am
    It is yet another Friday on the global procession towards Christmas. For those of you who work in or around retail, you’ll be aware that around this time business start to propose their Xmas line ups to the world, in preparation for those magazines who need a good long run up at events such as this.Thankfully, running a website means that we don’t have to write about anything until the very last moment it is required- but our other print outlets in the media, such as magazines and books, do require a fair amount of notice, so it is nice to see the odd email popping into our inbox with a…
  • I Can See Clearly Now: Kininvie 23 Years Old Single Malt Scotch Whisky

    1 Aug 2014 | 2:56 am
    It was exactly one year ago today that I found myself hopping up to Scotland to take part in the Ardbeg Islay Half Marathon.As you would expect from an event held on an island in the Inner Hebrides, in the 140 minutes it took me to complete the course I experienced pretty much every type of element known to man, save for a snow storm. From hail to bright sunshine, I have never seen such a variety of weather in just one morning.Preparing for such an onslaught of elements required some pretty decent kit and I’d purchased some good trainers, comfortable running kit and a pair of Oakley…
  • I Come From The Land Of The Ice And Snow: Benromach Single Malt Scotch Whisky

    30 Jul 2014 | 9:32 am
    Snow Joke: My Trip To BenromachOne of the scariest drives I have ever done in my life was early one March morning from Perth to Forres, a small town near Inverness. It was a Monday and I was up around 4am with the aim of arriving at the Benromach distillery at 8am, to start a day working at the distillery to learn about how the distillery works and document it for an article in Whisky Magazine. Benromach in the SnowHowever, just after waking I threw back the curtains to see somewhere in the region of 36 inches of snow clogging up the path below. Scurrying outside, I quickly dug a path for my…
 
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    The Chuck Cowdery Blog

  • After Templeton, Who's Next? How About Tin Cup?

    2 Sep 2014 | 3:15 pm
    The prospective wrath of the United States Government, however toothless it may be in any given instance, still has the power to rattle cages. For almost ten years, Templeton Rye President Scott Bush has mocked critics of his not-made-in-Iowa rye whiskey, but when the biggest newspaper in Iowa got involved, asking questions about violations of federal labeling requirements, the company's owner stepped into the light and promised to sin no more.So, who's next? How about Tin Cup? Here's their web site. The first thing you see splashed across your screen is "American Whiskey. Tin Cup. Colorado."…
  • Templeton Chairman Tells Des Moines Register, "The Whiskey Is Not the Most Important Thing"

    29 Aug 2014 | 12:36 pm
    Vern Underwood is Chairman of the Board and CEO of Templeton Rye Spirits and also Chairman of the Board for Young's Market Company. In discussions about widespread violations of TTB rule 5.36(d), and about Potemkin distilleries in general, Templeton Rye has been Exhibit A. Since its founding in 2005, the company has carefully obscured the fact that its whiskey is made in Lawrenceburg, Indiana, from a standard recipe shared by dozens of other brands, and not in Templeton, Iowa from a unique, Prohibition-era moonshine recipe.Templeton's many lies and obfuscations have been widely reported…
  • Kindle Is Updating, Print Copy Is Coming Soon, Tour Deadline Is Here

    28 Aug 2014 | 12:49 pm
    If you tried to buy the Kindle version of Bourbon, Strange today (and God bless you if you did) you probably couldn't. Proofreading corrections to the print edition were incorporated into the Kindle edition and uploaded earlier today. It should clear Kindle's processing and be available tomorrow.If you have already bought and downloaded the Kindle version (and God bless you too) you might want to download it again to get the corrections. I'm pretty sure Kindle will let you do that at no cost. Other electronic formats will be dealt with down the road. Although Kindle has apps for every…
  • Diageo to Resume Bottling at Stitzel-Weller

    26 Aug 2014 | 8:42 am
    Shanken reported this morning that Diageo will begin construction soon on a new bottling line at Stitzel-Weller. It is expected to be operational later this year. Bottling was done at the distillery in the Louisville suburb of Shively from its founding in 1934 until shortly after it stopped distilling in 1992. As usual, Diageo is vague about the details, saying only that Stitzel-Weller will “bottle a range of American whiskies, and will have the capabilities to handle a range of new whiskey innovations in the years to come.”Diageo performs maturation and blending at Stitzel-Weller…
  • It's Time for Jim Beam to Drop the Number One Bourbon Claim

    22 Aug 2014 | 7:00 am
    I like the Beam Suntory company very much. I like the people and most of their products.They are an outstanding operation. They do things the right way and they are very successful. They are truthful and reasonably open. They have been a leader and innovator and respectful participant in the bourbon business, and you know how much I love bourbon.It is because I have so much respect and affection for them that I am making this suggestion.Please stop claiming that Jim Beam is the world's #1 bourbon. It's not. You are bragging about a technicality. It's embarrassing.As most readers can guess,…
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    Olly Wehring's beverage industry blog - from just-drinks.com

  • The just-drinks Weekly Round-Up

    2 Sep 2014 | 6:02 am
    On just-drinks last week In spirits, Pernod Ricard released its full-year results on Thursday, with sales and profits both falling. Our full coverage of the numbers can befound here. The company also gave further details of its Allegro cost-saving project, a move that, some analysts suggest, could signal a new beginning for Pernod. Also last week, Brown-Forman forecast a healthy full fiscal-year,despite slowing growth in its first quarter. Meanwhile, another senior departure at Bacardi prompted me to round up the company's HR runaround of late. And, it's been lively.
  • Iron Maiden man not so super with his Trooper

    29 Aug 2014 | 9:01 am
    Heavy metal legend Bruce Dickinson - lead singer of the band Iron Maiden, for the unitiated - is clearly a man not afraid to get his hands dirty.  When he's not piloting aeroplanes in his spare time, the Nottinghamshire-born singer can be found promoting the band's phenomenally successful award-winning beer Trooper. Launched in March last year and brewed by Robinson's, the 4.8% abv brew has reportedly sold five million pints in its first year. It is also being sold in around 30 countries globally.  In the latest bit of PR for the brand, here's Dickinson being taught how to get…
  • Homebrewer's whirl with Vienna IPA pays off

    28 Aug 2014 | 10:55 am
    The homebrewing revival continues in the UK - and evidence has come that even the supermarket chains are taking it semi-seriously.  Waitrose has agreed to stock the winner of the Great British Home Brew Challenge, which was announced last week as 39 year-old Graham Nelson. Graham won't be forced to keep up with demand from this shed though. Highly-respected Derbyshire brewer Thornbridge has agreed to brew Graham's winning entry - Vienna IPA - from its premises. The 5.9% abv brew will be sold at around 60 Waitrose stores from October. Kate Prall, Waitrose's beer buyer said:…
  • Press pack prefer to probe Pernod Ricard in private

    28 Aug 2014 | 9:29 am
    Does Pernod Ricard have something to hide? In a press conference after the release of full-year results today, only a quarter of the 100 minutes were given over to questions from journalists. The rest of the time was taken up by CEO Pierre Pringuet and his heir-apparent Alex Ricard reading out a (very) detailed account of the year's performance.  So why the truncated Q&A, which is surely of far more interest to the world's listening media? According to Pernod, it's no conspiracy. Apparently the French journalists, who make up the vast majority of the press pack that attend the Paris…
  • The just-drinks Weekly Round-Up

    26 Aug 2014 | 9:06 am
    On just-drinks last week: It was the turn of Europe's larger brewers to hog the limelight, with both Carlsberg and Heineken releasing their half-year results on Wednesday. While Carlsberg saw its Russian hangover worsen over the six-month period, Heineken took relative comfort from a flat set of figures, ahead of what looks like being a tougher second half. Our full coverage of Carlsberg's results can be found here, while our items on Heineken have been brought together here. The fall-out from Coca-Cola Co's stake purchase in Monster Beverage Corp continued last week…
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    Bevlog | beer, wine, spirits trends | beverage blog

  • Rye Beer

    admin
    22 Aug 2014 | 4:08 am
      Latrobe did a “brilliant” job here, picking up on a lot of important trends. Let’s see how many instructive legal issues this one label raises. Extra points for anyone who can raise additional issues. No more ALS challenges, please. It is beer but it more or less screams spirits. In a variety of ways. (For example, the brand name refers to moonshine paraphernalia, as Tickle’s sidekick helpfully explains.*) Within the rules, probably. Even though spirits terms are not allowed on beer labels. Even though this product contains and purports to contain absolutely no…
  • Craft is about MADE in USA

    admin
    9 Aug 2014 | 6:53 am
    It took me a long time (perhaps too long) to realize that — craft is (largely) about MADE IN USA. With an emphasis on made. And less emphasis on USA. This dawned on me when looking at gleaming copper, at Vendome in Louisville, with welders crawling around on the concrete floor — making stuff. It has become rare to have any real connection to people making stuff nearby, and quite apparently, we have a craving to get back to our roots, much as we flock to the beach every summer. If you have any doubt, take a look at the copper porn, arrayed here. In trying to get to the essence of…
  • Non-GMO Beer

    admin
    2 Aug 2014 | 7:21 pm
    I would like to know if the above beer qualifies as Non GMO. I would also like to know, without a big hassle. I am sitting here with blazing fast internet and a big screen, and yet I remain in the dark as to whether this beer can be considered Non GMO. It would only be more confusing at the point of purchase, with less time and a smaller screen. On the one hand, a recent press release claims Peak beers are the first to qualify to use the logo depicted at upper right on the image above. On the other hand, I can’t find any approved labels with the same seal (and the above is of course not…
  • Craft Beverage Association, Survey

    admin
    20 Jul 2014 | 9:18 am
    As of this date and writing, we have 168 good surveys. Almost all of them are submitted by people with relevant experience; 77% of the respondents have more than two years of work experience in the alcohol beverage field. The term “craft” has become crucially important to thousands of producers and millions of consumers in recent years.  And yet it has no agreed meaning.  We intend to change that within one year from launch, and fill the term with meaning in a fair, flexible, enforceable, modern way, to save it from abuse. - Craft Beverage Association, July 19, 2014 These surveys…
  • Help TTB Break the Logjam (Free the Labels)

    admin
    7 Jul 2014 | 3:14 am
    In this blog, every now and then, we talk about how the label and formula system at TTB can be quite slow, despite various TTB efforts to streamline things. Some top examples are here:  101 Days (to get a spirits label approved); Streamlining; Sen. Schumer Says Labels Take Too Long; more streamlining. It is not a pleasure to observe that it can take more than five months to get an ordinary French Vodka approved (30 or so days at the TTB Lab, then 60 or so days to write up the formula approval, then 60 or so days for label approval — to say nothing about potholes and glitches along the…
 
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    eGullet Forums Recently Started Topics

  • University of California food blog

    2 Sep 2014 | 1:35 pm
    I received this link to the University of California food blog site and found it encouraging to see action regarding food waste rather than just lamenting. Is appears to be a compilation of current food news focusing on access and resource use.   http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15142
  • Dinner 2014 (Part 5)

    2 Sep 2014 | 7:49 am
    [Host's note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments. The discussion continues from here       September 1st is the opening day of dove season here!  So, tradition for us on Labor Day is always dove for dinner.  My husband and his brother shot these.  I like the liver and the hearts to be left in when you clean them.  I only got my way on four of them     I obviously need to take control of cleaning the doves      Bacon wrapped…
  • Beets in baked goods?

    2 Sep 2014 | 7:46 am
    Just saw a recipe from a farmers market in which beets are used in brownies. Anyone have experience using beets baked goods? This sounds intriguing. Color and sugars from beets (cooked and puréed first) sounds like it might work. The beets apparently replace the butter/fat, otherwise not a radical brownie recipe .
  • Saffron Desserts

    2 Sep 2014 | 3:54 am
    I love Saffron and I've had the occasional dessert which uses it, however I've never baked with Saffron or made a saffron dessert.   Does anyone have any interesting Saffron Recipes? I've seen a Saffron Cheesecake around but I'm not sure...   Looking for inspiration!      
  • Weird mussel experience

    2 Sep 2014 | 2:40 am
    So am I out to lunch / was I out of line?   I ordered linguine marinara in a nice brew pub that shall remain nameless except to note it is in a small agricultural city and is owned by a well known food personality.   The waitress made a nice show of bringing a bowl for the shells and a finger-bowl.  The dish came with a pile of mussel shells on top - all of which were empty.  Ok, one had an under-size mussel in it, which fell out when I picked it up.  So I asked the waitress what gives?  She checked with the kitchen and came back to explain that the mussels were…
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    eGullet Forums Recently Started Topics

  • University of California food blog

    2 Sep 2014 | 1:35 pm
    I received this link to the University of California food blog site and found it encouraging to see action regarding food waste rather than just lamenting. Is appears to be a compilation of current food news focusing on access and resource use.   http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15142
  • Dinner 2014 (Part 5)

    2 Sep 2014 | 7:49 am
    [Host's note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments. The discussion continues from here       September 1st is the opening day of dove season here!  So, tradition for us on Labor Day is always dove for dinner.  My husband and his brother shot these.  I like the liver and the hearts to be left in when you clean them.  I only got my way on four of them     I obviously need to take control of cleaning the doves      Bacon wrapped…
  • Beets in baked goods?

    2 Sep 2014 | 7:46 am
    Just saw a recipe from a farmers market in which beets are used in brownies. Anyone have experience using beets baked goods? This sounds intriguing. Color and sugars from beets (cooked and puréed first) sounds like it might work. The beets apparently replace the butter/fat, otherwise not a radical brownie recipe .
  • Saffron Desserts

    2 Sep 2014 | 3:54 am
    I love Saffron and I've had the occasional dessert which uses it, however I've never baked with Saffron or made a saffron dessert.   Does anyone have any interesting Saffron Recipes? I've seen a Saffron Cheesecake around but I'm not sure...   Looking for inspiration!      
  • Weird mussel experience

    2 Sep 2014 | 2:40 am
    So am I out to lunch / was I out of line?   I ordered linguine marinara in a nice brew pub that shall remain nameless except to note it is in a small agricultural city and is owned by a well known food personality.   The waitress made a nice show of bringing a bowl for the shells and a finger-bowl.  The dish came with a pile of mussel shells on top - all of which were empty.  Ok, one had an under-size mussel in it, which fell out when I picked it up.  So I asked the waitress what gives?  She checked with the kitchen and came back to explain that the mussels were…
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    Jeffrey Morgenthaler

  • Build a Better ($5.63) Muddler

    Jeffrey Morgenthaler
    11 Aug 2014 | 8:22 pm
    I was having this conversation with a writer about my new book on cocktail technique last week, and she got on the subject of bar tools. “A lot of this stuff is really expensive,” she said, “Do you have any advice for home cocktail enthusiasts who don’t want to spend a ton of money?” And I was thinking, you know, like – she’s right. Bar tools are super expensive, and there are some places where you can skimp, and some places where you can’t. Like, you just won’t find a substitute for a good 18/8 stainless steel cocktail shaker. A cheap one from the liquor…
  • I Wrote a Book!

    Jeffrey Morgenthaler
    2 Jun 2014 | 10:16 am
    So, for the past couple of years I’ve gotten a lot of emails from people who have visited this site, and many of them read something like this: To: Jeffrey Morgenthaler Subject: Web Form Submission From: Some Loudmouth Content-Type: text/plain; charset="UTF-8" Message-Id: <20140412235755> Date: Sat, 4 Apr 2013 16:57:55 -0700 (PDT) Hey Asshole When are you going to post more? I’m tired of not getting free shit on the regular. Well, have I got news for you: I wrote a book, and now you can see what you’ve been missing over the past two-and-a-half years while I worked on it in my free…
  • How to Take Inventory and Calculate Pour Cost

    Jeffrey Morgenthaler
    10 Apr 2014 | 9:38 am
    Ever since I wrote on How To Price a Cocktail Menu like a million years ago, I’ve gotten requests from bartenders, bar managers, and bar owners for some guidance on how to perform inventory and calculate pour cost. Which is, like, super surprising to me since there are few tasks more reviled in our business than the dreaded monthly inventory. Regardless, I figured it was high time I shared. I never would have admitted it at the time, but I feel pretty lucky for the rude awakening I had back in 2001. I’d just come off of working in the clubs, and was immediately thrown into managing a…
  • Bar Tools for Your Feet

    Jeffrey Morgenthaler
    3 Mar 2014 | 10:54 am
    Our good friend Erick Castro recently posited a question on Facebook about bartenders’ footwear of choice, which got me thinking about mine. So I thought I’d share my experience with you in the hopes that folks could chime in and build a discussion that might be of help to other bartenders out there. About thirteen years ago, after years of working on my feet in normal, uncomfortable, black dress shoes, it became nearly impossible for me to stand. It happened pretty quickly over the course of opening a new bar I started working in. The long hours on my feet spent getting the place off the…
  • Hot Toddies Suck – Long Live the Hot Toddy

    Jeffrey Morgenthaler
    7 Feb 2014 | 3:04 pm
    Here’s a fun little game you can play. Go ask someone – preferably someone not wearing arm garters or quoting Jerry Thomas – and ask them what’s in a Hot Toddy. The more people you try this game with, the better, because you’re going to get a lot of varied answers. But I’m going to go out on a limb here and say that you’re gonna hear a few of the following ingredients: Lemon… ginger… honey… cinnamon sticks… cloves… cayenne pepper. The funny thing is that if you look at the earliest Hot Toddy recipe as it appears in Jerry Thomas’ 1862 Bar-Tender’s Guide, it…
 
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    Alcademics.com

  • The Potato, Explained

    Camper English
    2 Sep 2014 | 8:11 am
    I'm researching potatoes in a little project for Karlsson's Vodka. I've been interested in potatoes for a long time so this was the perfect excuse to learn more.  The potato is native to the Andes mountains in Peru, and was the most important crop of the Incas. There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, and all potatoes came from this single place of origin.  What Is A Potato?  A potato is classified as a tuber. A sweet potato, on the other hand, is a root. The plants seem to have a lot in common (and the first few hundred years…
  • New Booze: Reformulated Wheeler's Gin from Santa Fe Spirits

    Camper English
    1 Sep 2014 | 9:56 am
    Wheeler's Gin Relaunches from Santa Fe Spirits Santa Fe Spirits originally created Wheeler’s Gin to express the terroir of the New Mexico desert with its native scrub sage and cholla cactus blossoms. Owner of Santa Fe Spirits Colin Keegan brought in John Jeffery, formerly Head Distiller for Death’s Door Spirits to help reformulate the product. Rather than try to match the original gin exactly John took the existing botanicals (juniper, cholla cactus blossom, osha root, sage, and hops) and exercised some creative license to produce what he hopes truly matches the original vision of…
  • Snap Shots La Bodeguita Del Medio

    Camper English
    31 Aug 2014 | 11:11 am
    June 2012: Cuba's second most famous bar, La Bodeguita Del Medio. 
  • Name These 12 Lost San Francisco Bars

    Camper English
    29 Aug 2014 | 3:34 pm
    Can you identify these 12 no-longer-existing San Francisco watering holes? This isn't one of the answers. 1. What was the bar near 3rd and Market where the 7-11 convenience store is today? 2. Which bar gave you Wet-Naps to accompany their unusual bar snacks? 3. Which gay bar had a fence down the middle? 4. What bar had a plastic deer frolicking in a winter scene as decoration? 5. Before Stompy was held there, which club had a pool and retractable roof? 6. Which place in the ghetto was known as *the* cocktail bar for bisexuals? 7. Where did Mr. Mojito muddle?  8. What club had the address…
  • Alcademics Alco-Haul: Liquor Arrivals at the Office 8/28/14

    Camper English
    29 Aug 2014 | 1:26 pm
    Here are the new arrivals to Alcademics Global Headquarters this week.  Wigle Triple Double Whiskey Wigle's Barrel-Rested Ginever Guinness Blonde Beer Wheeler's Western Dry Gin Clyde May's Whiskey Avua Oak Cachaca Small Hand Foods Yeoman Tonic Syrup Q Soda's Ginger Beer Wigle Pomander Orange Bitters Wigle Mole Bitters Related articles Alcademics Alco-Haul: Liquor Arrivals at the Office 6/7/14 Alcademics Alco-Haul: Liquor + Book Arrivals at the Office 2/8/14
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    Chowhound's Latest » Spirits

  • old fashioned cocktails,bourbon or rye whiskey?

    2 Sep 2014 | 7:26 pm
    in terms of taste.ive never really had rye whiskey before it just seemed like in terms of an old fashioned more what i was looking for after reading "rye will deliver a bit more spice and kick."
  • Martinis!

    2 Sep 2014 | 4:34 pm
    Yes! These are very good. Thanks!
  • A Question About Chilling A Martini Glass

    2 Sep 2014 | 12:52 pm
    I see you have had many answers far more informed than any I can provide for you. I will just let you know this is one of the more common way's I see martini glasses prepared. The favorite is for places that have ample refrigeration to chill the glasses behind the bar, but if not this is the most common method I see.
  • Is burnt rubber taste normal for Barbancourt 5 star?

    2 Sep 2014 | 11:45 am
    The El Dorado is a very good rum, but highly sweetened with 31 g/ltr of added sugar. I feel that the robust flavor of the rums holds up to the added sugar better than some others I have tried, but my opinion of the EDs dropped after I found this out. The 12 and 15 year had been my 2 favorite rums. Barbancourt and the AoC Rhums are pure and unadulterated.
  • What's the best inexpensive scotch out there?

    2 Sep 2014 | 9:33 am
    Bank Note.
 
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    The Intoxicologist

  • Brainstorm

    Cheri Loughlin
    1 Sep 2014 | 3:00 am
    You're reading Brainstorm, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... This is one very mixed up classic cocktail! It seems someone started brainstorming ingredients and just couldn’t decide which one was the best for the Brainstorm. I have sampled this classic using Bourbon rather than Irish Whiskey. At first the … Continue reading → The post Brainstorm appeared first on The Intoxicologist. Related…
  • Boiler Maker

    Cheri Loughlin
    29 Aug 2014 | 3:00 am
    You're reading Boiler Maker, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... This weekend marks the unofficial close of summer and the official beginning of September’s “Bourbon Heritage Month.” It makes perfect sense to me to celebrate the coming together of both festivities with a two ingredient drink that includes them both. … Continue reading → The post Boiler Maker appeared first on The…
  • Boulevardier

    Cheri Loughlin
    19 Aug 2014 | 3:00 am
    You're reading Boulevardier, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... It’s no secret the Negroni Campari cocktail in its many variations is one of my favorite cocktails. The Boulevardier is the whiskey-based cousin of the Negroni. It is also the stepping stone cocktail of the Left Hand Cocktail that includes chocolate … Continue reading → The post Boulevardier appeared first on The…
  • Peachy Pina Colada

    Cheri Loughlin
    15 Aug 2014 | 3:00 am
    You're reading Peachy Pina Colada, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... The best Pina Coladas I ever sipped (repeatedly and often) were served on a cruise ship. That was seven glorious days of someone else making drinks while I basked in the sun. The delicious part of the Pina Colada wasn’t … Continue reading → The post Peachy Pina Colada appeared first on The Intoxicologist. Related posts:…
  • Frozen Virgin Margarita

    Cheri Loughlin
    7 Aug 2014 | 3:00 am
    You're reading Frozen Virgin Margarita, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... One of my daughters has been home from college with me for most of the summer. When I’m working on a cocktail development project she often asks if the drink I am working on can be made into a non-alcoholic … Continue reading → The post Frozen Virgin Margarita appeared first on The Intoxicologist. Related posts: Easy…
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    12 Bottle Bar

  • TABASCO – Salt of the Earth

    David Solmonson
    31 Aug 2014 | 9:22 pm
    Back in May, TABASCO released its own version of Sriracha hot sauce. Being a lover of both TABASCO and Huy Fong products, I was curious as to what the public reaction would be. Devout loyalists line either side of the field, and it’s reasonably possible to stack the coverage and reviews into neat piles assigned to one company or the other. You’re either for or against it. What caught my attention — and puzzled me — in one article was the basic rejection of the TABASCO Sriracha-style product as the move of a big corporation muscling in on a small, family-run business…
  • Join Us for the 12 Bottle Bar Hop

    David Solmonson
    24 Aug 2014 | 2:12 am
    There will be two hops, actually. Rather than just hold a book signing in our home town of Los Angeles, we thought we’d do something a bit more fun. So, we’ll be hold two separate bar hops — one in September and one in October — each featuring different spirits and different drinks from the book at some of the city’s hottest, best bars. Tickets — advance purchase required — are $35 per event, and you’re going to get a lot for your dinero, Here are the line ups: Sunday, September 7th (4pm to 8pm) Bar Lubitsch – featuring Absolut Vodka The…
  • Catch Us on the Radio This Friday

    David Solmonson
    19 Aug 2014 | 8:41 pm
    This Friday, we’re doing our first big radio blast in support of the book.   If you live in one of the markets listen below, please tune in — who knows what we’ll say live. All times are Eastern, so convert as needed: 7:15-7:30am CLEVELAND WINT-WELW-AM WAKE UP LAKE COUNTY 8:10-8:20am MINNEAPOLIS – LITTLE FALLS WYRQ-AM MINDLESS CHATTER 8:20-8:30am BALTIMORE – OCEAN CITY, MD WOCM-FM BULLDOG & THE RUDE AWAKENING SHOW 8:30-8:40am LOS ANGELES KEIB-AM THE MORNING BLAZE 8:49-8:54am DELAWARE REGIONAL WDOV-AM and WILM-AM ELLIOT IN THE MORNING 9:15-9:25am KEY WEST, FL…
  • It’s the DIY Cocktail Hour Sweepstakes!

    David Solmonson
    14 Aug 2014 | 6:55 pm
    Two men enter; one man leaves — no wait, that’s Thunderdome.  How about this:  everyone should enter, and one lucky person’s gonna get a boat load (*boat not included) of swag courtesy of Workman, Villeroy & Boch, and Liquor.com. That’s right, a bunch of really cool folks want to help you throw the ultimate DIY Cocktail Hour, and here’s what they’re willing to give you to get started: - a $500 shopping spree at Villeroy & Boch - - an Urban Cheesecraft DIY cheese kit - - a copy of The 12 Bottle Bar book - - a copy of the One-Hour Cheese book -…
  • 50-50 Spritz

    David Solmonson
    12 Aug 2014 | 8:39 pm
    Last month, FOX News Magazine asked us to contribute an original spritz recipe.  If you’re unfamiliar with spritzes (or spritzers, should you prefer), the general profile is a light, low-alcohol hot weather alternative to something like beer.  Currently, the Aperol Spritz rules the category.  Our take came about as the result of a long-seated desire to play with cream soda in a cocktail.  Don’t ask us; we just get ideas.  Cream sodas can be all over the place profile wise; some of the ones we auditioned were almost cotton candy like in flavor while others boasted strong…
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    Drink Spirits

  • Review: Garrison Brothers Texas Whiskey

    editor@drinkspirits.com (DrinkSpirits.com)
    27 Aug 2014 | 8:11 am
    Garrison Brothers Texas Whiskey It’s hard not to respect the work that the Garrison Brothers are doing out in Hye, Texas. In an era where so many micro-distillers are using merchant whiskey from other states for their initial releases, it’s refreshing to see a distillery take a true artisan approach to their products. On each bottle of whiskey, Garrison Brothers proudly trumpet that it’s “cooked, distilled, barreled and bottled by Garrison Brothers Distillery in Hye, Texas.” The Garrison Brothers are also excellent about disclosing what’s in the bottle.
  • Review: Highland Park Dark Origins Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    20 Aug 2014 | 12:54 pm
    Highland Park Dark Origins Single Malt Whisky Non-age stated, single malt whisky releases are on the rise, and so far, consumers have shown that they have a good level of comfort buying Scotch Whisky that doesn’t disclose the age of the whisky inside. Highland Park has had some success in this space, and was an early mover with their Highland Park Warrior Series. The Highland Park Warrior Series features six non-age stated whiskies, ranging in price from $53 to $1300, available only through travel retail/duty free. Selling a whisky for over $1000 that doesn’t disclose…
  • Review: Jim Beam Kentucky Fire

    editor@drinkspirits.com (DrinkSpirits.com)
    12 Aug 2014 | 7:15 am
    Jim Beam Kentucky Fire The flavored whiskey category is a very tough nut for spirit companies to crack. There’s a significant amount of velocity and enthusiasm over the category, but only a handful of products have really been able to capture the lion’s share of the business. Three standout products have really been able to dominate this space: Jack Daniel’s Tennessee Honey, Crown Royal Maple and Sazerac’s Fireball. The problem is that the success of these products doesn’t necessarily seem to be tied to their flavor. Many other major companies have given a…
  • Review: Grey Goose VX

    editor@drinkspirits.com (DrinkSpirits.com)
    1 Aug 2014 | 6:20 am
    Grey Goose VX The vodka category is beginning to go through a real identity crisis. Now that the flavored vodka boom is clearly ending, vodka companies are scrambling to figure out ways to hold on to their growth and remain relevant in a marketplace that is increasingly shifting towards whiskey. Bacardi’s Grey Goose is one of those brands that’s really trying to navigate these changing vodka waters. In 2013, Grey Goose saw a sharp drop in sales, with a whopping 5% decline (source: Impact Databank). Part of this sharp decline is attributed to Grey Goose’s decision to not…
  • Review: Laphroaig Select Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    28 Jul 2014 | 8:46 am
    Laphroaig Select Single Malt Whisky With stocks of older whisky becoming more scarce and valuable, many whisky producers in Scotland have begun to supplement their offerings with non-age statement releases that are less focused on the age of whisky in the bottle and more on a specific flavor profile or character. Laphroaig has been a leader in this space, first with their extremely popular Laphroaig Quarter Cask release and then with a series of whiskies that explore the impact of different finishing casks on single malt whisky, including Laphroaig PX Cask, Laphroaig QA…
 
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    Drink Spirits

  • Review: Garrison Brothers Texas Whiskey

    editor@drinkspirits.com (DrinkSpirits.com)
    27 Aug 2014 | 8:11 am
    Garrison Brothers Texas Whiskey It’s hard not to respect the work that the Garrison Brothers are doing out in Hye, Texas. In an era where so many micro-distillers are using merchant whiskey from other states for their initial releases, it’s refreshing to see a distillery take a true artisan approach to their products. On each bottle of whiskey, Garrison Brothers proudly trumpet that it’s “cooked, distilled, barreled and bottled by Garrison Brothers Distillery in Hye, Texas.” The Garrison Brothers are also excellent about disclosing what’s in the bottle.
  • Review: Highland Park Dark Origins Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    20 Aug 2014 | 12:54 pm
    Highland Park Dark Origins Single Malt Whisky Non-age stated, single malt whisky releases are on the rise, and so far, consumers have shown that they have a good level of comfort buying Scotch Whisky that doesn’t disclose the age of the whisky inside. Highland Park has had some success in this space, and was an early mover with their Highland Park Warrior Series. The Highland Park Warrior Series features six non-age stated whiskies, ranging in price from $53 to $1300, available only through travel retail/duty free. Selling a whisky for over $1000 that doesn’t disclose…
  • Review: Jim Beam Kentucky Fire

    editor@drinkspirits.com (DrinkSpirits.com)
    12 Aug 2014 | 7:15 am
    Jim Beam Kentucky Fire The flavored whiskey category is a very tough nut for spirit companies to crack. There’s a significant amount of velocity and enthusiasm over the category, but only a handful of products have really been able to capture the lion’s share of the business. Three standout products have really been able to dominate this space: Jack Daniel’s Tennessee Honey, Crown Royal Maple and Sazerac’s Fireball. The problem is that the success of these products doesn’t necessarily seem to be tied to their flavor. Many other major companies have given a…
  • Review: Grey Goose VX

    editor@drinkspirits.com (DrinkSpirits.com)
    1 Aug 2014 | 6:20 am
    Grey Goose VX The vodka category is beginning to go through a real identity crisis. Now that the flavored vodka boom is clearly ending, vodka companies are scrambling to figure out ways to hold on to their growth and remain relevant in a marketplace that is increasingly shifting towards whiskey. Bacardi’s Grey Goose is one of those brands that’s really trying to navigate these changing vodka waters. In 2013, Grey Goose saw a sharp drop in sales, with a whopping 5% decline (source: Impact Databank). Part of this sharp decline is attributed to Grey Goose’s decision to not…
  • Review: Laphroaig Select Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    28 Jul 2014 | 8:46 am
    Laphroaig Select Single Malt Whisky With stocks of older whisky becoming more scarce and valuable, many whisky producers in Scotland have begun to supplement their offerings with non-age statement releases that are less focused on the age of whisky in the bottle and more on a specific flavor profile or character. Laphroaig has been a leader in this space, first with their extremely popular Laphroaig Quarter Cask release and then with a series of whiskies that explore the impact of different finishing casks on single malt whisky, including Laphroaig PX Cask, Laphroaig QA…
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    Cocktail Enthusiast

  • Scotch Cocktails for Labor Day Weekend

    Kevin Gray
    29 Aug 2014 | 8:58 am
    Labor Day Weekend. It’s great for many reasons. The most obvious, of course, is a reprieve from work. But it’s also a welcome reminder that fall is just around the corner. And when we think fall, we think whiskey. Granted, we’re usually thinking about whiskey, but still. Fall is a great time to pull out some spirits and ingredients you might neglect during the hotter months. So it’s with that in mind that we’re breaking out three scotch cocktails. Here we’re using Cutty Sark Prohibition Edition, a 100 proof expression that’s a richer dram than the flagship bottle, but still one…
  • Allison Patel: The Woman Behind Brenne Whisky

    Aliza Kellerman
    27 Aug 2014 | 10:05 am
    What gives a whisky its national identity? The answer seems simple on a basic level: where the whisky is made. And of course, there are some ingredients that stand out as markers: bourbon boasts of corn, scotch breaths peat. But for Allison Patel, founder and owner of Brenne, a French whisky, the question goes beyond traditional categorization and production. Patel has been a lot of things. She’s a ballerina with a 14 year tenure. She’s a marketing guru who boosted the sales of a luxury company thrice-fold during the 2008 recession. But most importantly, she’s a whisky…
  • Laphroaig Select Scotch Whisky Review

    Kevin Gray
    25 Aug 2014 | 2:05 pm
    Laphroaig Select is the latest salvo from a brand that doesn’t shy away from innovation. In recent years, Laphroaig supplemented its portfolio with the release of Laphroaig Triple Wood and, more recently, Laphroaig Cairdeas Port Wood Edition. Now, the Islay-based Scotch whisky maker is taking cues from a few of its best hits to create Laphroaig Select. Laphroaig Select is named such because it’s matured in select casks representing a handful of the brand’s signature styles. So here we’ve got a blend of whiskies that have been aged in Oloroso sherry butts, new American…
  • Clyde May’s Whiskey Review

    Kevin Gray
    20 Aug 2014 | 10:26 am
    Clyde May’s Whiskey hails from Alabama, where it can trace its root back to a gentleman named… you guessed it, Clyde May. Old Clyde was a craft distiller in an age of moonshiners, and while he flouted the law making illegal hooch, he did it with panache. Because, as the story goes, while other distillers in the area were making white lightning, Clyde was making his whiskey with quality grains, fresh spring water and a copper still. He even aged his whiskey in charred oak barrels. Decades later, that whiskey remains mostly the same. The recipe — a mash of corn, rye and malted…
  • Selvarey Rum Review

    Kevin Gray
    15 Aug 2014 | 8:15 pm
    According to the barrage of press releases hitting our inbox, August 16th is National Rum Day. Oh, who are we kidding… it’s been marked on our calendar for months. So now seems like a good time to pull out these bottles of Selvarey Rum we’ve been sitting on. Selvarey hails from Panama, where they’re producing two rums: Selvarey White and Selvarey Cacao. The former is a blend of three and five year old rums that’ve been aged in bourbon casks. It’s filtered through carbon to remove the color. And Selvarey Cacao is a five year old rum that’s infused with…
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    It's just the booze dancing...

  • Beer Review – Otter Creek Fresh Slice White IPA

    G LO
    2 Sep 2014 | 8:00 am
    I wish there was an interesting story about how I acquired this can of Otter Creek’s Fresh Slice White IPA, but sadly there isn’t one. During a recent lunch time Craft Beer run to The Foodery, I noticed this bright and cheery little can in their beer fridge and decided to pick one up for an eventual review. I get to pick up mixed six pack of beer during my lunch hour. That’s certainly much better than having to do stuff like paying your mortgage or argue with the Philadelphia Parking Authority during your lunch hour. When you put it all into perspective, a lunch time Craft…
  • August Beertography…

    G LO
    28 Aug 2014 | 8:00 am
    Once again, taking a cue from our friends Ed of The Dogs of Beer blog and Bryan of the This Is Why I’m Drunk blog, I thought I’d share some of my latest experiments in Beertography that will hopefully inspire you to crack open a couple of cold ones on the week before the last great holiday of the summer season. Cheers! Filed under: Booze Banter Tagged: Beer, Beertography, Brewtography, Craft Beer, Craft Brew, Glotography, Photography, Photos, Pictures
  • Malty Monday Monitor for August 25, 2014

    G LO
    25 Aug 2014 | 8:00 am
    Below are a few of the more interesting press releases that landed in our inbox this week… ___________________________________________________________________________ Mark Gillespie of WhiskyCast Accepts the ALS #IceBucketChallenge For more information about ALS, the #IceBucketChallenge, or to make a donation, click here to visit the official ALS Association website. ___________________________________________________________________________ Goodnight Brew: “Pitcher Book” for Beer Lovers Taps September 2014 Goodnight Brew: A Parody for Beer People, will be available from Bailiwick…
  • Beer Review – Sierra Nevada Rain Check Spiced Stout

    G LO
    21 Aug 2014 | 8:00 am
    During most summers, our little corner of the blogosphere is dedicated to finding those warm weather friendly beers that we usually crave when the mercury starts to rise, but this summer hasn’t  been like most summers. Weather-wise, we couldn’t ask for much better. With very few days over 90, and very little rain and humidity, this has been one of the most pleasant summers that I can remember (I know, I know. It’s not over yet!). Given the unusually cool temperatures, I thought tonight would be the perfect time to try Sierra Nevada’s Rain Check, a beer that they…
  • Food Review – Beef Brisket Two Different Ways

    G LO
    19 Aug 2014 | 8:00 am
    Image courtesy of Food Republic.  “The house smelled of brisket and bourbon, that’s the music I grew up on.” – Billy Crystal Ahhhh, the lowly brisket. No really, look where it’s located on the cow in the above illustration. Just above the front legs and just below the shoulders. Those are some hard working muscles right there, and if you try to cook it like a Porterhouse or a Rib Eye, what you’re gonna get is the food equivalent of shoe leather. There’s no delicious fatty marbling to make this a tender cut that can be waved over a fire and thrown…
 
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    WhiskyNotes

  • Bowmore Devil’s Cask II

    Ruben Luyten
    1 Sep 2014 | 3:20 pm
    The Devil’s Casks is a series of small batch releases from Bowmore, matured exclusively in first fill sherry casks, quite unusual for Bowmore. The first edition was already highly sought after in 2013 and now there is Bowmore Devil’s Cask II.   Bowmore 10 yo ‘Devil’s Cask II’ (56,3%, OB 2014, first fill sherry) Nose: deep, juicy sherry mixed with sweet peat. Blackcurrants, dates and dark chocolate. Strawberry candy. Flints. Some liquorice and walnuts. Hints of tar and coal smoke, as well as a faint hint of plum-lacquered ribs. The balance is just right. Mouth: pretty big smoke…
  • Ben Nevis 1997 (Abbey Whisky)

    Ruben Luyten
    31 Aug 2014 | 3:18 pm
    This 16 years old Ben Nevis is the third release in the Rare Casks series from Abbey Whisky.   Ben Nevis 16yo 1997 (55%, Abbey Whisky ‘The Rare Casks’ 2013, sherry hogshead, 96 btl.) Nose: deep, fruity sherry. Recurrant, blackberry jam, plum compote. Rum & raisins. Some oak varnish and leather. Chocolate chips. Nutmeg and cinnamon. After a while also a faint hint of matchsticks. Mouth: intense sherry again, with an oaky blast, dark fruit tea and liquorice. Balsamic syrup. Chocolate. Brighter notes of oranges and cinnamon buns as well. Enough jammy fruits to balance the darker,…
  • Kininvie 1990 (Batch 002)

    Ruben Luyten
    29 Aug 2014 | 3:51 pm
    It’s not too long since we’ve tried Kininvie 1990 Batch 001, and here is Batch 2 already. It’s the first to be officially available in the UK and Europe. Kininvie 1990 Batch 002 comes from 20% sherry casks and 80% bourbon hogsheads. Remember Kininvie lacked mash tuns back then, it received its mash from Balvenie so it was a set of stills rather than a proper distillery. Now it has been expanded so it can operate on its own. Since a few weeks there’s also a Kininvie 17 Year Old, available in travel retail, also released in batches, with the same cask distribution and the same…
  • Blair Athol 1993 (First Editions)

    Ruben Luyten
    28 Aug 2014 | 3:01 pm
    Did you know Blair Athol was named Aldour first? I didn’t. The only official release is the 12yo Flora & Fauna. Luckily independent bottlers have a couple of casks lying around. Today: Blair Athol 1993 bottled by The First Editions.     Blair Athol 20 yo 1993 (57,8%, The First Editions 2013, sherry butt, 512 btl.) Nose: nice start, fruity sherry (cherry, plums), rum & raisins and milk chocolate. Caramel. Becomes drier after a while, moving towards herbs and grasses, Seville oranges, some yeasty sharpness as well as a little wood glue. Mouth: great cherry notes (the kind of…
  • Littlemill 1990 (Whisky-Fässle)

    Ruben Luyten
    26 Aug 2014 | 4:32 pm
    Where do they find all these Littlemill casks when we hadn’t seen a single bottle for years? Moreover, it seems they keep getting better. Today: Littlemill 1990 bottled by Whisky-Fässle.     Littlemill 23 yo 1990 (51,2%, Whisky-Fässle 2014, hogshead) Nose: after the initial grassy and surprisingly minty wave has passed, this one shows a very candied profile. Banana jellies, pink grapefruits, papaya. Less of the acidic notes (passion fruits) this time. Instead lots of milky vanilla, with some marzipan as well. Also lovely waxy notes, paraffin, almost the old Ben Nevis-style…
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    Cocktail Enthusiast

  • Scotch Cocktails for Labor Day Weekend

    Kevin Gray
    29 Aug 2014 | 8:58 am
    Labor Day Weekend. It’s great for many reasons. The most obvious, of course, is a reprieve from work. But it’s also a welcome reminder that fall is just around the corner. And when we think fall, we think whiskey. Granted, we’re usually thinking about whiskey, but still. Fall is a great time to pull out some spirits and ingredients you might neglect during the hotter months. So it’s with that in mind that we’re breaking out three scotch cocktails. Here we’re using Cutty Sark Prohibition Edition, a 100 proof expression that’s a richer dram than the flagship bottle, but still one…
  • Allison Patel: The Woman Behind Brenne Whisky

    Aliza Kellerman
    27 Aug 2014 | 10:05 am
    What gives a whisky its national identity? The answer seems simple on a basic level: where the whisky is made. And of course, there are some ingredients that stand out as markers: bourbon boasts of corn, scotch breaths peat. But for Allison Patel, founder and owner of Brenne, a French whisky, the question goes beyond traditional categorization and production. Patel has been a lot of things. She’s a ballerina with a 14 year tenure. She’s a marketing guru who boosted the sales of a luxury company thrice-fold during the 2008 recession. But most importantly, she’s a whisky…
  • Laphroaig Select Scotch Whisky Review

    Kevin Gray
    25 Aug 2014 | 2:05 pm
    Laphroaig Select is the latest salvo from a brand that doesn’t shy away from innovation. In recent years, Laphroaig supplemented its portfolio with the release of Laphroaig Triple Wood and, more recently, Laphroaig Cairdeas Port Wood Edition. Now, the Islay-based Scotch whisky maker is taking cues from a few of its best hits to create Laphroaig Select. Laphroaig Select is named such because it’s matured in select casks representing a handful of the brand’s signature styles. So here we’ve got a blend of whiskies that have been aged in Oloroso sherry butts, new American…
  • Clyde May’s Whiskey Review

    Kevin Gray
    20 Aug 2014 | 10:26 am
    Clyde May’s Whiskey hails from Alabama, where it can trace its root back to a gentleman named… you guessed it, Clyde May. Old Clyde was a craft distiller in an age of moonshiners, and while he flouted the law making illegal hooch, he did it with panache. Because, as the story goes, while other distillers in the area were making white lightning, Clyde was making his whiskey with quality grains, fresh spring water and a copper still. He even aged his whiskey in charred oak barrels. Decades later, that whiskey remains mostly the same. The recipe — a mash of corn, rye and malted…
  • Selvarey Rum Review

    Kevin Gray
    15 Aug 2014 | 8:15 pm
    According to the barrage of press releases hitting our inbox, August 16th is National Rum Day. Oh, who are we kidding… it’s been marked on our calendar for months. So now seems like a good time to pull out these bottles of Selvarey Rum we’ve been sitting on. Selvarey hails from Panama, where they’re producing two rums: Selvarey White and Selvarey Cacao. The former is a blend of three and five year old rums that’ve been aged in bourbon casks. It’s filtered through carbon to remove the color. And Selvarey Cacao is a five year old rum that’s infused with…
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    Whisky Advocate

  • What Is Craft? Wouldn’t You Like to Know?

    Lew Bryson
    27 Aug 2014 | 5:00 am
    I hate articles that begin with a dictionary definition, but defining ‘craft’ as it applies to whiskey making is our purpose here, so let’s see what the dictionaries say. “An activity involving skill in making things by hand.” “Denoting or relating to food or drink made in a traditional or non-mechanized way by an individual or a small company.” “An art, trade, or occupation requiring special skill, especially manual skill.” And then there’s this: “Skill used in deceiving others.” As in, “He used craft and guile to close the deal.” That last one is archaic but…
  • Georgie Bell of Diageo – In 140 Or Less

    Lew Bryson
    15 Aug 2014 | 4:00 am
    Another in our occasional series of Tweet-style interviews. As always, it’s 140 characters or less (we don’t count the spaces) in the answers from Georgie Bell, Diageo’s luxury brand ambassador (Mortlach’s her main focus). Georgie’s boundless enthusiasm ran us close to the wire on some answers, but we managed.  Where are you based and what’s the view from your office window (if you have one)? The center of Edinburgh; I have been for the last 8 years. The sun is streaming through the window (a rarity for August) and I have a cup of Vietnamese coffee to hand. Sounds…
  • Whisky Advocate’s Fall Issue Buying Guide’s Top Ten Reviews

    Lew Bryson
    12 Aug 2014 | 6:00 am
    The fall issue of Whisky Advocate will hit the newsstands September 1st. It’s a great issue from cover to cover, and the Buying Guide contains more reviews than ever before. Today we offer a sneak peek at the Top Ten whiskies reviewed. (As always, if the price is not listed in U.S. dollars, the whisky is not currently available in the U.S. market.) #10 - John Walker & Sons Private Collection 2014 Edition, 46.8%, £500 Smoke begins Jim Beveridge’s public replication of the annual Directors Blend concept, built around Johnnie Walker’s signature characteristics. Peat smoke harks…
  • Bonhams, New York halts whisky auctions indefinitely

    Lew Bryson
    11 Aug 2014 | 10:56 am
    Where next for the whisky collector in America? There will be no further Bonhams whisky auctions in New York for the foreseeable future. The auction house has canceled its planned sale for October 19th at its Madison Avenue galleries and will review the situation on scheduling further auctions next year. Mariam Cebalo, director of business management at Bonhams confirmed to Whisky Advocate that the cessation of operations in this area was solely due to the whisky department’s profitability. In other words, the department may not have hit the targets set by the company to justify the…
  • Craft whiskey in the mountains: Berkshire and Catskill

    Lew Bryson
    24 Jul 2014 | 11:29 am
    I got a chance to visit two craft distillers in the Northeast last week: Berkshire Mountain Distillers and Catskill Distilling. I took a day off and drove up to Boston for the 30th anniversary of the opening of the Boston Beer Company (the brewers of Samuel Adams), and realized I could easily stop in to see some whiskey being made on my way back. It was a gorgeous day, and after I’d cleared the Boston traffic, a great drive west out the Mass Pike, past lakes, marshes, and forests, then into the rolling folds of the Berkshires. I got off the Pike, headed south, and watched as the roads my…
 
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    Master of Malt Whisky Blog

  • Master of Cocktails - Banana Daiquiri

    The Master of Malt
    1 Sep 2014 | 1:21 am
    Right then cocktail fans. Time for this week's #MasterofCocktails extravaganza. This time, we're making a Banana Daiquiri recipe. Course we are. This is a rather prep-heavy drink, and with most of it we will be able put it together a day or so in advance. Following that, all we'll need to do is remove it from the freezer, give it a quick blitz with a stick blender, tip into a glass and garnish. But first, let's have a look at the homework we will have done beforehand. You'll be needing these... List of Ingredients 1/2 tsp Oscietra Caviar 15ml Sugar Syrup 60ml Diplomático Reserva Exclusiva…
  • Master of Cocktails - The Spiced Black Truffle Palmetto

    The Master of Malt
    26 Aug 2014 | 2:42 am
    This week's drink (a day later than usual due to the bank holiday) is a twist on a Palmetto recipe, using the amazing Rumbullion! XO along with a couple of superb vermouths, and Bitter Bastards Black Truffle Bitters. The Black truffle notes add a superb, almost ethereal balance to the drink that makes it probably my favourite creation of the last few months. It's a simple drink to make, which I'm sure will be welcome after last week's (and next week's) more prep-heavy drinks. You'll be needing these... List of Ingredients 40ml Rumbullion! XO 15 Years Old 20ml Martini Gran Lusso 20ml Sacred…
  • Exclusive Overeem Bourbon Cask Release Competition

    The Master of Malt
    21 Aug 2014 | 4:36 am
    WIN a place on the panel to choose which cask gets bottled as well as receiving a special personalised bottle of the resulting limited edition release! A proper competition this, for all you malt fans out there. The marvellous folk at the Old Hobart distillery in Tasmania are wonderful whisky makers, but are sometimes a little indecisive. Alongside his truly excellent Sherry and port cask releases, Head Distiller and distillery owner Casey Overeem has - for the first time - filled a small number of specially re-sized bourbon casks with his wonderful single malt! The trouble is they all taste…
  • Glenfarclas 60 Year Old

    The Master of Malt
    20 Aug 2014 | 4:30 am
    Back in the 1950s, when George Grant's daddy was quite literally still in nappies, George's grandfather was busy laying down stock for the future and to this day the family-run independent distillery and its followers have been reaping the rewards of this policy with some incredible releases. In 2007 they launched The Family Casks range showcasing some of the best single casks in their warehouses with vintages ranging from 1952 (!) to 1994 on release. Glenfarclas' envious inventory of maturing stock then saw them able to add a 40 Year Old to their core range in 2010. How many distilleries can…
  • Master of Cocktails - The Gimlet

    The Master of Malt
    18 Aug 2014 | 8:23 am
    Right then campers. Time for this week's #MasterofCocktails. This week it's a Gimlet recipe, one of those that's super-simple if you do a bit of prep. We're going to be venturing into slightly more prep-heavy territory soon, so this one's a decent bit of practice. As ever, we'll be publishing all the directions in advance (in the case of prep) here and on the Master of Malt twitter, along with the cocktail recipes so you can either make it along with us, or come back to the drink at a later date. As such, we'll be making our Gimlet using homemade Lime Cordial. You could make this drink with…
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    Social & Cocktails

  • Tanqueray® No. TEN™ celebrated at WORLD CLASS™

    Guest
    29 Aug 2014 | 7:35 am
    This month Tanqueray® No. TEN™ celebrated at WORLD CLASS™, the annual search for the globe’s best bartenders, hosted in the heart of London at 33 Fitzroy Square W1.Within the house, the glamour, style and sophistication of the Art Deco movement was brought to life in the Tanqueray® No. TEN™ Martini Cocktail Bar in an ode to the new bottle design, which celebrates the famous cocktail golden era when the Martini was the connoisseurs’ drink of choice. During the festivities Tanqueray® No. TEN™ teamed up with Tristan Stephenson and Tom Ask of Worship Street…
  • 6 Brilliant Boozy Dinners

    Guest
    29 Aug 2014 | 12:30 am
    From midweek ‘comfort food’ meals to show-stopping dinner party displays of boozy brilliance, you really can’t beat a meal that’s been licked into shape with some added liquor.Here are 5 of the most popular boozy recipes on Vinspire:1. Cachaça Marinated Steak(Pictured Above)Thanks to the World Cup, everyone seems to be talking about caipirinhas, and their spirit base, cachaça. But this sugar spirit is not just good in a glass – it also makes a wonderful marinade for a big, juicy steak. So tender, so full of flavour, so devilishly good. 2. Gin and Tonic Can ChickenA few of you…
  • August New Product Roundup

    the Cocktail Geek
    28 Aug 2014 | 4:29 am
    Chilgrove Dry GinUsing grapes to produce the neutral spirit with which the botanicals are distilled to produce gin is nothing new, G’Vine has been around for a while for example. It is a relatively uncommon source of base spirit though, as is the use of savoury and wild water mint in the botanical mix alongside juniper, coriander seed, angelica root, sweet orange, bitter orange, orris root, liquorice, grains of paradise and lime peel.Despite being privately owned by a small company, it is one of an increasing number of ‘small batch’ gins to actually be produced by the decidedly…
  • Vinspire’s Cocktail of the Week

    Guest
    22 Aug 2014 | 12:35 am
    We’ve teamed up with drinks blog Vinspire to bring you an amazing new cocktail every week.Vinspire is a UK-based drinks blog, covering everything from wine to whisky, tea to tequila, cordial to cognac.The aim of the blog is to find the best drinks, merchants, accessories and resources for all their fellow beverage-lovers.So, we kick off the series with the…Blackberry & Apple Crumble BrambleA perfect cocktail for the end of summer and beginning of autumn. Ingredients:8-12 blackberries (depending on the size: wild ones may be smaller than supermarket ones)1.5 shots gin3…
  • All the Fun of the Festival

    Rebecca
    20 Aug 2014 | 12:38 am
    Live bands, a field in the countryside, the obligatory muddy wellies… and cocktails? Not usually the tipple of the festival goer – you’re more likely to see a reveler waving a glow stick and clutching a cider.But not at Wilderness, where the emphasis is just as much on the food as who’s playing. With tents from the likes of Hix, Polpo and St John, and tunes from London Grammar and Sam Smith, this is an Oxfordshire-based celebration of gastronomy, crafts and music.And if you’re chowing down on an organic burger or some specialty garlic bread then you need an appropriate drink…
 
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    Intoxicology | Liquor Reviews, Drink Recipes, Bar Reviews & More | Intoxicology | Liquor Reviews, Drink Recipes, Bar Reviews & More

  • 5 Labor Day Cocktails With ONLY 3 Ingredients each

    Alexander
    30 Aug 2014 | 9:55 am
    Labor Day weekend is here, and that usually signals the unofficial end of Summer. If you’re up north you might be dreading the change but when you’re down south and have had to deal with 95+ degree weather daily, a little cool breeze is much welcomed. Kick back this weekend with one of these tasty labor day cocktails, each with 3 ingredients or less so you can spend less time making them, and more time enjoying them. Cheers Maple in a Minute, crafted by Niccole Trzaska of The Liberty NYC  (Pictured above) ½ parts Maker’s 46 ¾ part Crown Maple Medium Amber Syrup ¾ part…
  • August 25th Is National Whiskey Sour Day

    Alexander
    24 Aug 2014 | 4:56 pm
    Labor day is a week away, but you don’t have to wait that long for an excuse to drink. August 25th is National Whiskey Sour day, and it’s a perfect segue into September, which also happens to be Bourbon Heritage month. To celebrate National Whiskey Sour Day ace bartenders from Los Angeles and New York have created their own tributes to the classic Whiskey Sour, using TINCUP Whiskey. If you’re not planning on hitting the bar tomorrow and would rather make some at home, these are 3 excellent tributes to the original, but if you’re not feeling adventurous or…
  • A Makers Mark Whiskey Sour

    Alexander
    24 Aug 2014 | 2:27 pm
    If you’ve got a case of the Mondays, you might find some comfort in knowing it’s an alcoholiday so you’ve got a good excuse to drink. August 25th is National Whiskey sour day and our friends from Makers Mark were kind enough to send us an awesome step by step video on how to make it. If you’re a whiskey sour pro then great, but for those that love to order them but don’t necessarily make them at home here’s an easy recipe and a how-to video to get you through it. Makers Mark  Sour 2 parts Maker’s Mark Bourbon 1 part simple syrup 1/2 part lemon juice…
  • How to Make A Cookie Shot Glass

    Alexander
    24 Aug 2014 | 1:08 pm
    Kahlua Cookie Shot Summers almost over, and it’s hot as ever here in Florida, so we’re inside the house looking for ways to get creative tis weekend. While doing some surfing the web this morning I stumbled onto something pretty awesome. Cookie Shot Glasses!!! Am I the last to know about these? A quick google search and it looks like I am. Though the idea isn’t necessarily new (according how various house wives), it was recently popularized by the same guy that created the Cronut. Lightning doesn’t usually strike twice but this guy is on a roll. Can you imagine taking…
  • 10 Awesome Fireball Shots To Try this Weekend

    Alexander
    19 Aug 2014 | 5:42 am
    Ok, so we’ve been working on an article for next week that involves a lot of Cinnamon whisk(e)y. Turns out we overdid it and bought a little more than we needed and now we’re left with the problem of drinking the rest… Good problem to have right? I figured we haven’t shared shots in a while so when I typed in Whisk(e)y and Shooters, links to Fireball whisky recipes exploded on my internet browser. We visited their site and holy crap do they make a ton of shooters. Was fireball made specifically for taking shots? Either way, we went through them all and wanted to share…
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    The Whiskey Jug

  • Pow-wow Botanical Rye Review

    Josh Peters
    1 Sep 2014 | 10:11 am
    There is flavored whiskey… and then there is this. The Pow-Wow Botanical Rye is a very unique beast put out by the Georgetown Trading Co. who claim to draw inspiration from the Pow-wow’s of old to create this whiskey. Supposedly back in ye olden settler times it was customary to combine rye whiskey with herbs and spices to create a drink meant to be shared at the gatherings. Mountain men, traders, trappers natives and pioneers would then gather ’round the fire and get loaded on cups of rye and herbs and swap stories and tall tales about the expanding and then unknown…
  • Glenfiddich Malt Masters Sherry Cask Review

    Josh Peters
    26 Aug 2014 | 8:29 am
    To create the Sherry Cask Malt Master’s Edition the boys at Glenfiddich first distilled up some of their traditional new-make and then dumped it into some ex-bourbon barrels, like they do everyday, and then let them age for 6-8 years. They then dumped the whisky into some ex-sherry casks and let it continue to mellow and mature for another 4-6 years. Of course using sherry casks to finish Scotch is nothing new, it’s the lengthy aging that makes it more unique. Being a NAS (No Age Statement) Glenfiddich has not put an age on the bottle, but if we take the 6+4 and 8+6 we get 10-14 and…
  • Muirhead’s Silver Seal 16 Review

    Josh Peters
    22 Aug 2014 | 8:27 am
    The Silver Seal 8 was a colossal disappointment in my opinion, so how does it fare when it’s been aged twice as long? Better, I’d even say it’s good, but it’s still not great. I guess that’s why it’s a 16 year that is only $45. All of the big names that have whisky around this age are clocking in at the $75 – $150 range these days. Which on a value scale makes this a good buy, but on a taste scale… In the last 6 months alone I’ve have over 100 new whiskies and all of the truly mesmerizing ones had layers of bold and subtle flavors that…
  • Muirhead’s Silver Seal 8 Review

    Josh Peters
    18 Aug 2014 | 2:25 pm
    The Silver Seal 8 is such a light whisky it’s almost obscene. It’s actually hitting a point of lightness that’s distracting because I find myself hunting and searching for more flavor and more depth and it just refuses to come through. It feels like the whisky is purposely messing with me. Which, if you can’t tell from my tone, I’m not enjoying in the slightest. As a brand Muirhead’s is rather interesting. Founded in 1824 as a wine merchant the company soon became a Scotch blender and exporter with their Blue Seal label leading the charge and traveling around the world by…
  • Laphroaig Select Review

    Josh Peters
    15 Aug 2014 | 8:08 am
    Recently the lads at Laphroaig got the idea to take some traditional Laphroaig juice, which is aged in ex-bourbon barrels and give it an additional or “final” maturation in brand new American Oak barrels. During this maturation the barrels spent at least 6 months in the warmest parts of the Laphroaig warehouse (ie highest) during the warmest part of the year to ensure the wood fully expanded so the whisky could get in and absorb some of that American Oak flavor, but the idea didn’t stop there. After creating the “heart” of the Select they then vatted (blended) it…
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    Spirited Gifts | Blog

  • Top 10 White Wine Gifts

    Spirited Gifts Team
    1 Sep 2014 | 2:37 am
    Top Ten White Wine Gifts 10. Spectacular Sauvignon Blanc Gift Basket  Sauvignon Blanc, that refreshing lovely wine that is perfect for summer (and the end of summer) AND a gift basket. No way. Send this beautiful white wine gift basket with an assortment of goodies that complement this refreshing sipper perfectly. 9. The Summer of Riesling comes to an end… Restaurants around the country celebrate the summer of Riesling annually with a tour bus and enticing dishes to honor the perfect pairing grape. But why not bring it home? Celebrate Riesling in your own home with our Riesling Gift…
  • Five Outstanding Tips for Rewarding Employees

    Spirited Gifts Team
    4 Aug 2014 | 5:45 am
    It is important that every company has a reward system that is both strategic but also carefully aligned with their goals.  Generally, companies choose to recognize employees in four areas benefits, compensation (or monetary ways), general recognition and appreciation. However the problem is when it comes to general recognition and appreciation, many companies fall short. Creating a winning system that allows you to add a personal touch can be tough to figure out. Recognition means that you are taking the time to acknowledge an employee in front of their peers for specific accomplishments or…
  • Johnnie Walker Collection

    Spirited Gifts Team
    11 Apr 2014 | 1:00 am
    The brains behind LVMH have come up with the perfect gift for scotch lovers. The Johnnie Walker Collection has been redesigned and upgraded to get rid of the the average Red Label  and replace it with the coveted Platinum Label. The Collection stands out as one of the top whisky gifts you can send to scotch aficionado’s for any occasion. Johnnie Walker Collection Johnnie Walker Collection He’s a man who knows how to appreciate the best that life has to offer. She’s a woman who knows that quality should always come before quantity. That’s why when it comes to choosing…
  • 9 Alternatives to Green Beer on St Paddy’s Day

    Spirited Gifts Team
    5 Mar 2014 | 3:00 pm
    I love St. Patricks day. The jokes, the social acceptance of pinching people, wearing green that brings out my eyes… But I draw the line at green beer… It’s just not good, and if it was good beer – why would I put green food dye in it? I pride myself on being a bit of a snob in the drinks department- not too much, just enough to not drink green beer. Here are some drinks for St. Patricks day to class it up. Irish Coffee The only beverage in the world to satisfy  all four of the essential food groups! 2 oz Irish whiskey (such as Jameson Irish Whiskey)1 tsp brown or…
  • Proof that Wine is Healthy!

    Spirited Gifts Team
    19 Feb 2014 | 1:58 am
    If you are one of the many people that are worried about health (and lets face it, who isn’t?) you might start looking at your daily intake of sweets, fats and alcohol.  But, the one thing you don’t have to worry about on this list is alcohol, specifically red wine.  In fact, drinking red wine is healthy. Wine has all sorts of benefits you might not be aware of.  Red wine has a variety of ingredients in it that helps to boost your health and help with things like diabetes, brain function and even preventing colon cancer in men.  Red wine includes an ingredient called polyphenols which…
 
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    Liquor.com

  • All the Drinks Jay Z has Name-Dropped

    David Spelman
    28 Aug 2014 | 4:00 am
    Over the years, Jay Z has rapped about everything from selling drugs in his younger years in Brooklyn to becoming a husband and, more recently, a father. Jay Z’s music has always expressed love for a little liquid refreshment. With his late night spot The 40/40 club offering custom cocktails and single malts, it is clear that Mr. Carter takes his drinking seriously. Here are Jay Z’s 7 favorite types of booze—from popping champagne to sipping on the good stuff. Cognac On his first release, the instant classic Reasonable Doubt, we quickly learned of Jay’s affinity for French brandy in…
  • Make Your Own Herb-Infused Simple Syrups

    Anna Archibald
    27 Aug 2014 | 4:00 am
    At the end of each summer, we’re faced with the same problem: How do we use up all of our herbs before they freeze over? Mojitos, Smashes and Mint Juleps are a great way to incorporate them into drinks, but you can only use the herbs for those drinks once. This year, we went another route to extend the shelf life of our favorite herbaceous ingredients: making herb-infused simple syrups. Some may balk at the idea of homemade syrups, but we promise they’re truly easy. To prove it, we created three recipes that even the most craft-challenged cocktail enthusiast can master: Basil Simple Syrup…
  • Cachaça 51. Up Close (Partner Tip)

    Liquor.com
    25 Aug 2014 | 3:38 pm
    Have you ever wondered what secrets lie beneath the sweet-tart surface of a Caipirinha? Cachaça 51, the brand behind the world’s best-selling sugar cane spirit, discovered the surprisingly beautiful answers. Cachaça 51 commissioned artist and photographer Paulo Eduardo Dulla to dive deep into the soul of the Brazilian spirit, and Dulla took that challenge literally. When placed under a microscope, his Caipirinha-laced slides displayed a stunning series of colorful images that channeled the beauty of Brazil’s famous beaches. The photos flowed with brilliant blue, green and sunny yellow…
  • The 9 Most Partiest Songs About Whiskey

    David Spelman
    25 Aug 2014 | 4:00 am
    Musicians like to drink. A lot. From classic rock to hip hop to country, artists love singing about partying and have been known to name-drop their favorite spirits. Here are nine whiskey-referencing songs that will make you want to sing, dance and dream about being a rock star. 1. “Alabama Song (Whisky Bar)” – The Doors Originally a Bertolt Brecht poem set to music by German composer Kurt Weill in 1927, Jim Morrison and The Doors turned the song into an ode to barhopping 40 years later with help from the rarely-used Marxophone. LIQUOR LYRICS: “Show me the way/ To the next whisky…
  • Bartenders Only: The Very Sherry Ways of One Hong Kong Bar

    Liza Zimmerman
    23 Aug 2014 | 8:00 am
    It’s best to pay rapt attention when someone like Ryan Magarian tips you off about a bar. The Portland-based distiller and drinks consultant spent several weeks in Hong Kong recently and swan dived into the city’s cocktail culture. While there, Magarian visited—and fell for—the newish Ham & Sherry. “It has one of the most whimsical lists I’ve come across in years.” Cured pig; fortified wine; lighthearted but oh-so-serious drink list: We’re in. MÁS SHERRY, PLEASE The name is no misnomer. Ham & Sherry features an extensive selection of Sherries: 14 by the glass and…
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    Main St. Distilleries

  • Mississippi River Distilling Company

    E-man Booze
    31 Aug 2014 | 6:28 pm
    The Distillery of the Month for September is… Mississippi River Distilling Company September 1st, 2014-by E-man Booze Innovation and education are tantamount to the burgeoning success of the craft spirits movement. Inextricably linked, the rise of the artisan spirits revolution hinges on the ability of craft distilleries to not only spawn ingenious, high quality liquors, but to school the uninitiated on the intricacies of the production process.  Mississippi River Distilling Company has become one of the most outspoken craft distilleries leading the charge to educate consumers on the…
  • Detroit City Distillery is Open for Business

    Jeremy Phillips
    27 Aug 2014 | 6:43 pm
    By Jeremy Phillips August 27th, 2014- Through all of the noise of bankruptcy in the city of Detroit we found the city is going through a rebirth and the Craft Distilling Industry is helping fuel this growth by giving people what they want, hand crafted spirits. Main St. Distilleries had the opportunity to attend one of three launch parties Detroit City Distillery hosted at its new tasting room in the Eastern Market section of Detroit. The launch party gave us the opportunity to meet with one of the managing partners, Michael Forsyth, and sample some amazing cocktails and spirits. If the…
  • Middle West Spirits has Success with barrel-finished vodka

    admin
    26 Aug 2014 | 6:41 pm
    August 23rd, 2014- A year-long experiment has led to a new hit for a Columbus distillery. Middle West Spirits’ OYO Barrel-Finished Honey Vanilla Bean Vodka came about from a test the company’s sales manager tried with some extra Honey Vanilla Bean Vodka and a small barrel that had been used to make whiskey. The experiment was “just to see what it would do,” said Ryan Lang, part-owner and head distiller. “What came out of it was a very unique flavoring profile that we then immediately added to the new-product development pipeline.” Though the first batches were made in used…
  • St. Louis Distillery Releases America’s First Starka Vodka

    admin
    26 Aug 2014 | 6:34 pm
    August 23rd,  2014- Local micro distillery, St. Louis Distillery, discovered that, like most things, their Cardinal Sin premium vodka just gets better with age. The distillery is ready to launch Cardinal Sin Starka and make history as America’s first starka vodka. “Obviously, we’re excited to bring this product to market. There is such great tradition and story behind the process,” said Greg Deters, distiller. Starka is a traditional Eastern European spirit. The custom of aging vodka dates back to the 15th century to celebrate the arrival of a new baby. In fact, the word starka comes…
  • Grand Teton Distillery Unveils Expansion Plans

    admin
    26 Aug 2014 | 6:31 pm
    August 22nd, 2014- Driggs, Idaho-based Grand Teton Distillery has unveiled plans for a new $2.2 million expansion project. Set to break ground next month, the expansion will triple Grand Teton’s production facility to 20,000 square feet and grow its annual capacity from 60,000 cases to 250,000 cases a year. Construction is slated to be complete by mid-2015. Grand Teton Distillery, best known for its Grand Teton potato vodka label, also produces a cherry vodka, unaged white whiskey, blended American whiskey moonshine, huckleberry moonshine and spiced apple pie moonshine. This fall, the craft…
 
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    Drink Insider

  • A Journey Through the Wines of Alsace

    DrinkInsider
    29 Aug 2014 | 7:09 am
    Every time I drink a wine from Alsace it reminds me how stupid I am for not drinking more wines from Alsace. And I’m pretty sure I’m not the only one who feels that way. The reality is, Alsace is one of the world’s great wine regions; unpretentious and sophisticated, yet often overlooked… even amongst wine geeks. And maybe that’s because Alsace is in France, and purely by this geographical designation, it must share the French stage with Burgundy and Bordeaux (and Loire, Rhone, Languedoc, etc.). Or, perhaps, it’s because its tumultuous history — getting pulled back and forth…
  • Announcing the First Brewdown Pop-Up: Harpoon Brewery & Ball and Buck

    DrinkInsider
    13 Aug 2014 | 5:21 pm
    As some of you may know, I have a full time gig that is not this (unfortunately, this whole blogging thing isn’t exactly paying for a lavish lifestyle of drinking and luxury just quite yet). I work at a marketing agency, GYK Antler, where I lead digital strategy and social media. Prior to GYK Antler, I founded Antler (which was later acquired by GYK… hence the name GYK Antler). Anyway, that’s not really the point. The point is that when my business partner and I started Antler we wanted to do something cool that celebrated our love of craft beer (and gave us an excuse to brew beer in…
  • Off to Maine for Beer Camp! And, of course, Allagash

    DrinkInsider
    11 Aug 2014 | 6:39 am
    I took last Friday off from work to head up to Portland, Maine because, well… beer. More specifically, Sierra Nevada’s Beer Camp Across America had finally made it to the great Northeast and there was no way I was going to miss the opportunity to witness this little piece of craft beer history. Seven stops, thousands of breweries, and a bus full of some of the industry’s biggest names making its way across America. Yeah, that’s what you call a no brainer. I decided to go up early and swing by Allagash before the festivities kicked off. They were one of the 12…
  • The Pinot Heartland of America: Willamette Valley’s Boutique Wineries

    DrinkInsider
    6 Aug 2014 | 8:05 am
    This is the second installment in The Pinot Heartland of America, a series about Willamette Valley wine.  On my recent trip to Oregon’s Willamette Valley, I discovered a wine region in its prime; brimming with greatness. Some of the best wines in the world are being made here, and many by small production wineries you may never have heard of. Wineries like Brick House, Bergstrom and Ayoub; these are the kind of producers that are giving Willamette the world-class reputation it has so justly earned. I could spend months exploring the boutique wineries of Willamette. But if you, like me,…
  • The Pinot Heartland of America: Oregon’s Willamette Valley

    DrinkInsider
    28 Jul 2014 | 10:13 am
    This is the first post in a three-part series about Willamette Valley wine. On a hot afternoon in early July, I walked down Third Street in McMinnville, Oregon, toward R. Stuart & Co. Wine Bar. It had been an amazing first day of wine tasting in Willamette Valley and I was looking forward to meeting up with R. Stuart’s proprietor, Maria Stuart, to get an insider’s glimpse into the area. If there’s one way to learn about a wine region fast, it’s by sitting down with a local winery/bar owner over a glass of Pinot. R. Stuart & Co. Wine Bar in Downtown McMinnville The…
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    Whiskey Lately

  • Parker’s Heritage Collection: Promise of Hope – Review #50

    Mike Flaminio
    25 Aug 2014 | 6:35 am
    Promise of Hope Background Promise of Hope is Heaven Hill’s latest special release in the Parker’s Heritage Collection. The series is usually a little unique, but for its 7th Edition in 2013 we have a regular single barrel Bourbon. The series is named after Parker Beam, who has been at Heaven Hill for over 50 years. The release comes from 100 barrels from Parker’s preferred EE warehouse. This bottle represents Parker’s ideal expression of 10 year old Bourbon. Recently Parker Beam was diagnosed with ALS. The Promise of Hope release includes a $20 donation to a fund through the ALS…
  • Dickel 9 Year Old Hand Selected Barrel – Review #49

    Mike Flaminio
    22 Aug 2014 | 8:05 am
    Background George Dickel 9 Year Hand Selected Barrel is one of two special bottlings from George Dickel. The selection line includes a 9 and 14 year bottled at 103 and 106-proof. The idea is this whiskey is sold to stores willing to purchase an entire barrel. So, it would seem they’re sort of rare, although if you do find a host store you’ll likely find plenty of bottles. This of course makes this a single barrel product and each store’s selection will vary slightly. The Dickel 9 Hand Selected Barrels are filtered in the Lincoln County Process style with charcoal. Dickel uses 13-foot…
  • Elmer T Lee – Video Review

    Mike Flaminio
    5 Aug 2014 | 9:01 pm
    Video review of Elmer T Lee. I did a blog review of this single barrel Bourbon from Buffalo Trace a while back and revisiting one of my favorites in video form. Elmer T Lee Blog Review Bowman Brothers Small Batch Review Russell’s Reserve 10 Year Review Evan Williams Single Barrel Review   The post Elmer T Lee – Video Review appeared first on Whiskey Lately.
  • (ri)1 Rye Whiskey – Review #48

    Mike Flaminio
    5 Aug 2014 | 8:19 am
    (ri)1 Background (ri)1, or “rye one,” is touted as an ultra premium rye whiskey from Beam-Suntory. From the marketing materials, bottling presentation, and goofy name, I’d guess they’re going after high-end mixed drink market. It seems to hit the mark as it has a mass-market appeal of light, crisp, and refined flavors. Beam was one of a small handful of companies regularly producing rye whiskey before it became trendy again. As a result, it seems reasonable Beam would interesting in branching out their portfolio of products. (ri)1 is aged a minimum of 4-5 years and that’s about all…
  • Angel’s Envy Bourbon – Review #47

    Mike Flaminio
    26 Jul 2014 | 6:52 am
    Angel’s Envy Background Angel’s Envy was launched by Lincoln and Wes Henderson after he spent 39 years at Brown-Forman. He started at Brown-Forman as a chemist and worked his way up to Master Distiller. He’s credited as helping to bring major products to market such as Woodford Reserve and Gentleman Jack. After he retired, he and his son Wes started the new brand Angel’s Envy. Angel’s Envy is a unique startup. They source this Bourbon and then barreled it in port casks for Portugal. The Bourbon is finished for about 6 months after aged 6-7 years in American…
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    Flaviar - Blog

  • What a complete load of balls!

    Flaviar
    17 Aug 2014 | 11:00 pm
    And quite literally too – ice balls that is. And they’re making quite a… ahem… ‘stir’ at the moment in the fine drinks world. The reason is simple: if you bought a performance sports car, would you put diesel in the fuel tank? No, you wouldn’t. So when you order some of the world’s finest drinks served in some of the world’s finest vessels, is it right to get half-melted ice or semi-slush dunked into it? What Makes Ice Balls Better?  First up is pure math: The reduced surface area of ice means less melt and the ice-ball is frozen…
  • You’ll Probably Never Love Shopping. But Stores in New York Now Try to Make You Feel You Walked into a Bar.

    Flaviar
    14 Aug 2014 | 11:00 pm
    We’re not usually the ones to give you shopping advice for other than what you should get for your liquor cabinet. This time, however, we’ll be making an exception. It came to our ears that good fellas in New York are adding lovely selections of liquid treats next to their racks of clothes. A few men's stores in Manhattan have paired their retail spaces with bars: rows of glasses and a selection of craft Beers and Liquors you can sip on while trying on new pair of shoes, Details report. They have been doing it for a while now and it looks like things are working out for them…
  • Home Bars of Flaviar Stars

    Flaviar
    11 Aug 2014 | 11:00 pm
    Spirits cabinet, Home bar, Liquor shelf, whatever you call it, is a holy grail of every home. Three Flaviaristas stepped forward to show us theirs, so we’re peeking through their bottles today. ★ Garden Gnomes ★ Who’s up first? We can’t see him? Aaah, we need to look more closely – it's a collection of miniatures from the Garden State. Whilst spirits usually do their ageing in casks, these have been “aged” for a few decades on the shelf of our Flaviarista Justin. His father started the collection years ago – probably already during WWII…
  • Probably the Weirdest Way to Serve Drinks: Deep-Fried

    Flaviar
    6 Aug 2014 | 11:00 pm
    Forget the whole neat vs. on rocks debate, the world is moving on! A Fish & Chips joint from Preston, England, now came out with the most unusual way to serve drinks. For £3, they will deep-fry any drink you’ll bring with you. To get to the crunchy shots, they soak a piece of sponge cake in the drink and then fry it. They’re not the first to come up with the idea of frying booze. As reported by MyDaily, already back in 2010 someone made the break-through by deep frying beer, sealed in dough. Putting crunchy AND booze in the same sentence definitely got our…
  • A True Story on How a Scot Started Drinking Scotch

    Flaviar
    2 Aug 2014 | 11:00 pm
    There are two kinds of people in this world, says Thom*. Those that drink Whisky and those poor unfortunates doomed to go through a vague semblance of life never realising the true meaning of existence. My grandmother was Scottish, so I am one of those people genetically disposed towards Whisky. Why you Should Always keep Scotch Handy In our family Whisky was not only a very enjoyable experience, it was also a universal panacea for whatever ails you. My grandmother swore by it, and never a day went by without a nip of Scotch in her tea, prolific tea drinker was my Nan, industrial size box of…
 
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