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February 2008

Top tequilas

The results of the Agave Spirits Challenge, a judging of tequila, mezcal, and sotol, were recently announced. Here are the tequila results: Top Rated Tequila El Gran Jubileo Tequila Extra Añejo Tequila 100% Blanco Arette Tequila Blanco Tequila 100% Reposado Vida Tequila Reposado Tequila 100% Añejo Tres Mujeres Tequila Añejo Tequila 100% Extra Añejo El Gran Jubileo Tequila Extra Añejo The results of the other categories, as well as judges' favorites and "top spirits families" are on the Agave.net website. I've sampled a good deal of tequila lately, yet I haven't tried any of these winning products! My work is... Read more →

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Oi Vodka

I read an industry report on Just-Drinks.com (registration required) describing what we know: that the super- and ultra-premium categories of vodka are the fastest growing. It also predicts that the vodka industry will follow trends in the tequila industry on how to market even more expensive products. The problem with this trend and prediction is that it doesn't address what's actually inside the bottle. With tequila there is at least the perceived notion that the raw ingredients are expensive and aging further ups the price. With vodka, consumers have been hearing for years that every brand is the most pure,... Read more →

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Epic thirst

I haven't visited Epic Roasthouse, one of two new Pat Kuleto restaurants, but today I saw a copy of the cocktail menu. Camber Lay of Frisson/Range/Laiola has put together a drink menu that includes ingredients like Batavia arrak, white pear tea-infused gin, spiced pecan dust, and fennel infused vodka. (Not all in the same drink, of course.) It looks amazing. I think I'm going to blow off an early afternoon next week and work my way through the menu. Labels: restaurants, SanFrancisco Read more →

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Grandma and friends

Once again CHOW.com's Jordan Mackay reached his psychic fingers into my brain and wrote about the subject sitting on top of my "to pitch" pile. Three steps ahead at all times, he is. Curacao, triple sec, Grand Marnier, Cointreau- what's the difference? Mackay breaks it down (short answer: nothing officially, just go with the color and flavor you like). Then on his blog over at 7x7 Magazine, he notes that Josie Packard of the Alembic has been experimenting with her own orange liqueur she calls "con-treaux"- ha! I've also thought that in the new DIY realm of modern cocktailing people... Read more →

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Naked Cocktails

The March issue of Playboy features molecular mixology starring Todd Thrasher, Cameron Bogue, Jamie Boudreau, Eben Klemm, Eben Freeman, and Antoine Biccherai with sexy pictures... of their drink creations. As a bonus, online there's a recipe for Eben Klemm's Earth cocktail, which isn't molecular until you add the dehydrated Dark 'N Stormy cocktail rim using a few funky ingredients and a food dehydrator. Labels: molecular_mixology, press Read more →

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Whine Snob

Alder at Vinography has a fun list of wine marketing techniques that need to stop. It includes Green Wines and Critter Wines, and: Wine Brands for the Millennials Ditto on the insult, folks. You're not going to convert new wine drinkers by pandering to them and repackaging wine as some hip new beverage. The much coveted Millennial generation spends more money on eating out than any other generation before, and we're not talking about fast food. This generation may have some of the most refined palates of any American consumer, and what they're going to care about is how your... Read more →

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