The Craft Spirits Data Project, which was announced at ACSA’S 2016 Distillers Convention and Vendor Trade Show in Chicago earlier this month, is the beverage industry’s first-ever comprehensive craft distilling study. The Project will quantify the number, size, and impact of craft spirits producers in the United States.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
California distilleries will soon be allowed to sell bottles of spirits as well as serve cocktails on-site. Here are what some distilleries are planning to do when the law goes into effect on January 1.
For Drinks International Magazine I wrote a story looking at trends seen in the American bars that made the World's 50 Best Bars list.
A look at the trends in new product launches seen at the Wine and Spirits Wholesalers of America Convention.
After their sale to Diageo, DeLeon and Peligroso tequilas are moving to a new distillery in Mexico. Here is the new DeLeon product line.
If you're making or drinking a lot of homemade tonic water, beware of cinchonism, a condition caused by a buildup of quinine.
Both Lou Bustamante and I reached out to Julio Bermejo for a comment on the lime shortage that is causing great calamity in the cocktail world. Bermejo's world-famous tequila bar, Tommy's Mexican Restaurant in San Francisco, goes through a heck of a lot of limes each week. Additionally, Bermejo has family and many contacts in Mexico to fill him/us in on what's really happening with the Mexican limes so often used here. He says: In the last three weeks, limes have gone from $23 / case to $110 per case. In my 29 years behind the bar I have never...
The LA Times reported yesterday that under a new food safety law in California, bartenders are required to wear gloves when handling garnishes. "Changes to the California Retail Food Code that went into effect at the beginning of 2014 require disposable gloves or utensils such as tongs, paper or scoops to be used when handling "ready-to-eat" foods, which include sushi, bread, deli meats and fresh fruit and vegetables. Basically, nothing that won't be cooked or reheated before it goes out to diners can be touched with bare hands." So I decided it was up to me to design some new...