In previous posts, I took a look at how Anchor Distilling developed and makes their rye whiskeys and gins. Now we'll look at their genever, which is a whiskey-gin hybrid of sorts, as well as White Christmas, a white whiskey distilled from Anchor's Christmas Ale.
Anchor Distilling makes three unique rye whiskies in a tiny corner of a big brewery in Potrero Hill in San Francisco. I visited, probably for my 6th time, to learn the story of how it all started and how the whiskies are made.
Anchor Distilling currently has just three tiny stills in one corner of the large brewery on Potrero Hill in San Francisco. Two of them make their rye whiskeys and Genevieve. The other one makes Junipero gin and Hophead vodka. In this post we'll look at the history and production of the spirits produced in one of the stills at Anchor.
The history of gin generally, and a look at the brands that kicked off the gin renaissance in the US specifically.
For the purposes of categorizing and tracking the American gin renaissance of the late 1990s, I created this huge timeline of when different gin brands launched in the US.
Five $50 OpenTable gift cards will be awarded each week from now to August 31, 2014 to the users with the most likes on their Cointreau photo.
Cocktail napkins have long served as the unofficial medium for spontaneous brilliance. From award winning films to Fortune 500 companies, some of the world’s boldest ideas have unfolded on a bar napkin. To help celebrate this phenomenon, Tuaca Liqueur is inviting artists of all types to share what ignites their creativity on what is arguably the perfect canvas for serendipitous inspiration. The idea is simple: Draw, doodle or illustrate whatever it is that inspires you on a 5x5 cocktail napkin. Once completed, snap a photo of your creation and upload it to a virtual gallery at Tuacaart.com for a chance...
This post is part of a mini-project looking at sweet and sour elements in cocktails, sponsored by PAMA Pomegranate Liqueur. I'm rounding up some thoughts and conclusions for this mini project on sweetness and sourness in cocktails, and proposing some ideas for future study. In this project we looked at: A look at basic tastes including receptors on the tongue for sweet and sour. How sweetness is an innate craving and how that makes us seek it out in our food and drink. Understanding sourness and how we measure acidity using pH. Rounding up the lime-to-sugar aka the sour-to-sweet ratio...