I visited Poland with Belvedere Vodka to see how the vodka is made and to learn about the then-forthcoming Single Estate Rye series of vodkas, in which the same rye was grown in two different parts of Poland and separate, unfiltered vodkas were made from each. We got super deep into the science of terroir.
Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She's a Real Bitch, By the Smoke and the Smell), and recipe books seeking to simplify the process (3 Ingredient Cocktails, The Imbible, Road Soda) rather than reveal the secrets of complex drinks from top bars. All in all, another great year for reading about drinking.
In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends.
A new batch of booze-related reading for your summer pleasure. We've two Bloody Mary books, one on wildcrafting, rum, and a funky vintage reprint; plus gastrophysics, Bordeaux, and more.
In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.