A dozen new drinky reads for fall including books on the Bay Area, New York cocktails, 3-ingredient drinks, cocktails on the road, Canadian whisky, Champagne, and drinks of movie spies.
In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends.
Millennial Marketing, High-tech Vodka, Hybrid Spirits were some of the product trends I observed at this industry conference for the distribution tier.
As whisky/whiskey grows as a category and a cultural phenomenon, authors have found interesting new angles with which to talk about it. Or at least put it in the titles of their books.
A look at the new spirits products hitting the market.
This year's batch of cocktail and spirits books - all put together in one big list to make your gift list (or your own wish list) easy to see.
It's another fantastic month for drink books, with tomes on bourbon, cocktails from Seattle and New York and Iceland, plus an industry book and an illustrated one as well.
Robert Simonson in the New York Times reported yesterday that the Seelbach cocktail was the invention of Adam Seger, former bartender at the Seelbach Hotel in Louisville, and not in fact a resurrected pre-Prohibition classic. Seger created the cocktail and the backstory to go along with it. In 2012 I was hired to write a story for Mixology Magazine in Germany about the drink, so I interviewed Seger in email and briefly on the phone. I have pasted the story below. One "fact" told to me that didn't make it into the article was that Seger said that a group...