Fancy eau de vie from carrots seems to be gaining popularity in cocktails, despite the price.
A look at the new liquors/liqueurs hitting the market over the past couple months.
This edition of New Booze contains a few months' worth of new product launches.
Apparently it's West Coast writers' apple brandy weekend. Jordan Mackay of San Francisco writes about apple brandy for the New York Times. Paul Clarke of Portland OR Seattle writes about apple brandy (with cocktail recipes) for the San Francisco Chronicle.
This post is a couple months late, but no matter. A while back I visited the St. George Spirits (and Hangar One Vodka) distillery in Alameda, California, while they were finishing distilling raspberry eau de vie and about to distill pear. I've known Hangar's distiller Lance Winters for a while, but this time I was hearing from Jorg Rupf, the distillery's founder. He too, is awesome. German lawyer Jorg Rupf started making eau de vie in California in the late 1970's (while on a sabbatical at UC Berkeley that doesn't appear to have ended) because he says he thought the...
I visited St. George Spirits yesterday and caught the tail end of the kirsch eau de vie distillation. Behold the churning cherries!