Would You Like the Chicken, the Turkey, or the Rabbit? Inside the Weird World of Meat-Distilled Mezcals
Decorative trash cans as ice buckets? Check. Bitters that hang from the ceiling rather than take up space on the bar shelf? Check.
The first page is background about the category, and the rest are some bars in the US that specialize in the spirit, and usually other brandies as well.
I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.
I wrote a piece for Liquor.com on armagnac - not so much on armagnac generally, but on how bartenders might quickly describe to customers armagnac and how it's different from cognac.
In my latest story for PopularScience.com, I wrote about the new Hangar 1 Fog Point Vodka, which was diluted with fog-harvested water from San Francisco; most of it from beneath Sutro Tower on Twin Peaks.
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
I'll be giving two talks at the first Chicago Cocktail Summit on May 22 and 23, 2016. The summit is divided into two days: the first one for consumers and home enthusiasts, and the second for industry folk and bartenders.