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.
One of my favorite bartender-visionaries Thad Vogler released a book about learning/purchasing spirits by going to where they're made. While Vogler owns Bar Agricole, Canada's Jen Agg owns Agrikol in Montreal, and also has a book out from a very different owner's perspective, called I Hear She's a Real Bitch. Like Vogler, Anistatia Miller and Jared Brown travelled to Cuba to write their latest book (I think it's their third on Cuba cocktails and bartenders), while Brad Thomas Parsons wrote no doubt his most fun book to date, starring cats that live at distilleries. New Orleans rum legend Brian Rhea finally wrote a book that should be full of tales from his many years in bars, while for newbie drinkers we have Drink Like a Bartender and for sci-fi fans there is a whole book of out-of-this-world cocktails awaiting. Beyond that there's an American history and booze book, a book that tells bartenders how to win international cocktail competitions, a book on cider (and shrubs and vinegars), one on bar cart styling, and finally a brand book from Fever Tree Tonic Water.
As science and cocktails are pretty much my two favorite things (with Baywatch coming in a close third), I wish I could attend all of these!
Blended Canadian, scotch, and American whiskies, pisco, cool-sounding syrups, vodka designed for mixing with soda water, and other new products launching now.
As usual, a slew of new spirits hitting the market this spring.
Four new whiskies launch; three of them scotch, and one Canadian whisky sold exclusively in Texas.
The flavored whiskey trend continues to grow. The first 9 flavored whiskeys are from Diageo brands, while the other three are white whiskeys and a sherry-finished bourbon.
Tap Rye Sherry Finished 8 Year Old will hit stores mid-October and retail for $39.99/750ml bottle. The new TAP marque is an eight-year-old Canadian rye whisky blended with Spanish Amontillado Sherry. It is made in small batches at the oldest distillery in Western Canada and finished in Quebec by Master Blender Michel Marcel. The Amontillado Sherry for Tap comes from the Jerez region in Spain. The whisky is distilled multiple times in small batches using a pot still and continuous distillation before it is placed in casks for eight years. Once the whisky has come of age, the rye is...