If absinthe was made with a distilled wine base, why did the wine industry lobby to have it banned? Notes from a discussion about the impact of the vine infestation phylloxera on absinthe in the late 1800s. Read more →
A look at the new spirits products hitting the market. Read more →
As usual, a slew of new spirits hitting the market this spring. Read more →
Here are three new product releases. Information below comes from the press materials. Herradura Colección de la Casa, Reserva 2012, Port Cask Finish Tequila Herradura, today announced the release of the first of a series of small-batch tequilas, Colección de la Casa, Reserva 2012, Port Cask Finish. Each year, a new tequila will be released that will offer consumers a one-of-a-kind experience. The inaugural product, Colección de la Casa, Reserva 2012 is a port cask finished reposado tequila. Crafted by Master Distiller Maria Teresa Lara, Casa Herradura uses blue agave, traditional production methods and a proprietary fermentation from naturally occurring... Read more →
I attended a good portion of a seminar called Anise: Treasure of the Mediterranean at Tales of the Cocktail in New Orleans this July. Though I couldn't stay until the very end, the seminar was great. The speakers were Jared Brown and Anistatia Miller of Mixellany, Franesco LaFranconi of Southern Wine & Spirits, and Orietta Varnelli of Varnelli. Like all things at Tales of the Cocktail, my memory is spotty when it comes to the seminar, so here are my notes copied and pasted from my iPad. I hope someone writes a book on anise liqueurs (HINT HINT Mixellany) so... Read more →
I learned lots of stuff in the August issue of the Tasting Panel Magazine. I write for this magazine but didn't have a story in the current issue. Anyway: Isle of Jura has a 200th Anniversary Edition, a 21 year old single malt aged in an ex-sherry cask. The Don Julio Anejo Claro that someone gave me a sip of at Tales is a real thing. For the 70th anniversary of the Don Julio being in the tequila business, they are releasing an anejo tequila that is filtere to make it clear, which supposedly will "bring back the bold agave... Read more →
Over at Fine Cooking, I list a very simple recipe for an absinthe punch, courtesy of Pernod. It contains just absinthe, lime juice, water, and cucumbers, and it is delicious as all get-out. Check out the simple recipe over at FineCooking.com. Read more →
In my latest post for FineCooking.com, I discuss what all that absinthe-serving equipment is for. The fountain is not, of course, filled with absinthe, as in this music video. It is filled with plain old ice water. Read more about that here. Read more →
