A lot of bits and bites of information about bittering agents used in vermouths and aperitivo bitters from some people who know a lot about them.
Is, or was, Directional Freezing a patentable process for making clear ice? That question was proposed on a trademark class exam this winter.
I thought that "blended" and "straight" whiskey were at odds with each other, as blended whiskeys must contain at least 20% straight whiskeys in their blend. So I looked it up.
Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here's a look at a few bottles from around the world.
Should you distill a whisky in Scotland and export it for additional aging it is no longer scotch whisky. Here are a couple of new products that do just that.
What is the difference between sweet almonds, bitter almonds, and cherry, apricot, and peach pits? This entry hopes to make that clear.
My annual list of most all of the cocktails and spirits books that have been released. This year we see tons of whiskey books again, and a whole segment of bar-specific cocktail books and a new category of narrative cocktail history.
A ton of information about the history of vermouth (both sweet and dry kind of come from the same place) and its legal definitions in the European Union.