December 2010: Chichen Itza, Mexico. I was here on a trip with Dos Equis beer. The brewery is nowhere near this place, it was just a fun trip. Read about it here.
This July I visted the town of Saronno, Italy, and the blending and bottling house where they make Disaronno liqueur (formerly known as Disaronno Amaretto). So The Legend Goes Disaronno, as with many brands, is based on a legend involving a beautiful woman and a secret manuscript. We visited the chapel where the story begins. In the 1400s, the Sanctuary of Our Lady of the Miracles was founded in Saronno. For a later addition to the chapel in 1525, a painter named Bernardino Luini found a model for the Virgin Mary in a local widowed innkeeper, and used her face...
I attended a seminar sponsored by Disaronno on The Science of Flavour by food scientist Dr. Rachel Edwards-Stuart. I took a lot of notes - and here they are.
Anchor Distilling makes three unique rye whiskies in a tiny corner of a big brewery in Potrero Hill in San Francisco. I visited, probably for my 6th time, to learn the story of how it all started and how the whiskies are made.
San Francisco bar Trick Dog is launching their new menu tonight and they've allowed me to post it here on Alcademics.
From Jim Beam Signature Craft comes Quarter Cask and the Harvest Bourbon Collection, a series of six bourbons distilled from different grains.
While they haven't crossed all the T's and dotted the I's (or added the prices) to it, the good folks at ABV in San Francisco let me photograph their new menu.
anCnoc (pronounced a-NOCK) is releasing a Limited Edition Peaty Collection that explores the bolder, smokier aspect of a classic Highland flavor in three different expressions.