Alcademics

A look at the difference between the plant artemisia genepi, and the liqueur that takes its name from it, genepy. Read more →

If absinthe was made with a distilled wine base, why did the wine industry lobby to have it banned? Notes from a discussion about the impact of the vine infestation phylloxera on absinthe in the late 1800s. Read more →

A look at the new spirits products hitting the market. Read more →

As usual, a slew of new spirits hitting the market this spring. Read more →

Here are three new product releases. Information below comes from the press materials. Herradura Colección de la Casa, Reserva 2012, Port Cask Finish Tequila Herradura, today announced the release of the first of a series of small-batch tequilas, Colección de la Casa, Reserva 2012, Port Cask Finish. Each year, a... Read more →

I attended a good portion of a seminar called Anise: Treasure of the Mediterranean at Tales of the Cocktail in New Orleans this July. Though I couldn't stay until the very end, the seminar was great. The speakers were Jared Brown and Anistatia Miller of Mixellany, Franesco LaFranconi of Southern... Read more →

I learned lots of stuff in the August issue of the Tasting Panel Magazine. I write for this magazine but didn't have a story in the current issue. Anyway: Isle of Jura has a 200th Anniversary Edition, a 21 year old single malt aged in an ex-sherry cask. The Don... Read more →

Over at Fine Cooking, I list a very simple recipe for an absinthe punch, courtesy of Pernod. It contains just absinthe, lime juice, water, and cucumbers, and it is delicious as all get-out. Check out the simple recipe over at FineCooking.com. Read more →