Selvarey Rum introduces Selvarey White and Selvarey Cacao Hailing from the jungles of Panama, Selvarey Rum is based in Los Angeles and co-founded by brothers Marc and Seth Gold, and Robert Herzig. Selvarey’s rums are distilled in the province of Herrera in copper column stills that date back to 1922.... Read more →
Captain Morgan 1671 Commemorative Blend Spiced Rum This limited-time offering was inspired by Captain Henry Morgan’s victorious raid on the Spanish in 1671, where he lost his beloved flagship, The Satisfaction. Made with St. Croix rum and finished through Spanish Oak, the blend contains elements derived from the type of... Read more →
Berentzen Bushel & Barrel is the result of blending bourbon and Berentzen's apple liqueur. Berentzen Apple Liqueur is made from apple bushels and the grain that has been the Berentzen spirit standard for centuries. Read more →
Saveur magazine has an insert in the June/July issue that is a mini-magazine called Drink. I wrote a handful of stories for it, including this one on ginger beer and its many uses. Read more →
April 2010: In the malting process at Bowmore, barley is allowed to barely germinate then it is dried with peat-fueled hot air to stop it. Now it's ready for fermentation. Read about the visit here. Read more →
Tales of the Cocktail announced the top 10 finalists in all categories for the 2014 Spirited Awards. Both this website and Camper English have made the list. Read more →
The April issue of Drinks International magazine, which I just received in the mail, contains a series of articles about trends at the World's 50 Best Bars. I wrote the one about ice, which should come as a surprise to nobody at this point. Read more →
Last week at the bar 67 Orange in Harlem, New York, I helped judge Cognac D'USSE's annual Culture Cocktails competition. The contest pulled six competitors from local Harlem bars and they, friends and neighbors packed into this tiny cocktail bar for the competition. And I do mean packed - the... Read more →