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.
The convention is a meeting of the second tier of the three tier system: the distributors who buy from the producers and sell to either bars or liquor stores as required by US law.
Do spirits change in the bottle? Yes they do, and so much depends on the type/size of the bottle and where it's kept. Here is the science on the subject as learned in a seminar at Tales of the Cocktail.
I was sent a sample of a new carbonation device called the Bonne O, and in trying it out I had a lot of questions about how it worked. That lead to a conversation with its founder and a Saturday morning spent doing math.
For a seminar on Prehistoric Cocktail Technology that I gave at Tales of the Cocktail in 2015, I explained how self-carbonating tablets work. I conducted a lot of home experiments with various fizzing ingredients. Here is what I found.
Citrates are an approximation of sour mix: sugar and citrus combined, but in a form that is predictable, reproducible, and stable. They start with an oleo saccharum (citrus peels and sugar), then add other acids and mouthfeel agents.
Twelve new books out on beer, vermouth, bourbon, modern and mob-related history, gin, and jars.