Wine was (probably) first distilled into eau de vie in the practice of trying to make medicines and perfumes like rosewater and wormwood water. Distilling these herbs would make a preserved medicine that would last beyond the herbs' seasons. Today we'd call them hydrosols and essential oils. These were water... Read more →
It's been way too long since I did a new booze round-up. These images are all from my Instagram page, and how I'm largely covering new products hitting the market. Read more →
Bar Iris, the Japanese-influenced cocktail bar in Russian Hill, currently lists 7 cocktails on the menu. The drinks, including Okinawa (rum, okinawa yam, calamansi, oat milk, plum) that I wrote about for Eater, are the result of tons of prep work for the ingredients before service. A lot of the... Read more →
There are now at least three brands of nonalcoholic cocktail bitters on the market. It was formerly commonly believed that Fee Brothers bitters were nonalcoholic, but that is not true: they have a glycerin base, but the flavor extracts used in each have alcohol. Their bitters range in overall alcohol... Read more →
Below is a collection of new spirits launches from my Instagram page. Click on over to insta for more info. Read more →
For the past bunch of years, I've done a round-up of all the drink books (mostly cocktails and spirits) that have come out during the year, in consideration for gifting. I'm not doing that this year, as there are too many cocktail books, and if you want to see them... Read more →
Taken from my Instagram account, here are some new bottles that have hit the market lately. Read more →
This post was written by me and first appeared on AlcoholProfessor.com. What Does “Non-Alcoholic” Actually Mean & Why Does .5% Matter? Now that there are more than 120 brands of non-alcoholic spirits on the market globally, it’s possible to divide these beverages into subcategories. Some are meant to mimic base... Read more →