Bitter Ingredient Flavors and Use from Martini Vermouth Masters
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. Read more →
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Science of Spirits Aging on the new SevenFifty Daily
Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits. Read more →
Sulfur Control in Sherry Casks Headed to Midleton Distillery
How the makers of Jameson and Redbreast keep whiskey-ruining sulfur out of their barrels. Read more →
Why Sherry Cask Whiskies are Aged in Spanish Oak But Sherry is Aged in American Oak Casks
Answering a lingering question about the type of oak barrels used in Jerez for sherry exported to Scotland to age scotch whisky. Read more →
LASER STAVES! How whisky makers are using barrels toasted with an infrared 'sun on a stick'
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light. Read more →
The Science of Barrel Aging on PopSci.com
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... Read more →
A Visit to a Cooperage in Armagnac
We drank tannins out of a puddle at this tiny barrel-maker's property in Armagnac. Read more →
From Acorn To Barrel: Fun Facts About Oak
Lou Bustamante reports on a seminar on wood and barrels from this year's Tales of the Cocktail convention. Read more →
