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.
Behold a big batch of new drink books, from drink recipes to cocktail culture to history and architecture.
I receive a lot of boxes of liquor in the mail, sometimes in the form of a launch kit rather than just a bottle wrapped in bubble wrap. These kits are usually complete with little gifts like tasting glasses, cocktail shakers, and nearly always a USB drive with a press kit on it. So here's a post just about that.
Here are some of the new spirits hitting the market over the last couple of months: lots of rye but also gin, tequila, pisco, applejack, and more.
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.
I wrote a story for Popular Science on the science of barrel aging. The story was inspired by a trip to The Glenlivet where I tasted a 50-year-old whisky without any smoky qualities - but 50 years ago this and most whisky would have been at least lightly peated. So I went into the article specifically looking for what happens with the smoke, but ended up writing about wood interactions as well. To do the story, I read several wood science articles sent to me by Diageo whisky ambassador/smart-guy Ewan Morgan, spoke with Dr Bill Lumsden from Glenmorangie, interviewed Bryan...