A very nerdy (surprise!) look at how and why distillers recycle leftovers from the still into subsequent fermentation batches.
While robots will eventually make all our jobs obsolete, they seem to be coming for bartenders first. Three robot bartender happenings have popped up on my radar recently.
They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador.
Should you distill a whisky in Scotland and export it for additional aging it is no longer scotch whisky. Here are a couple of new products that do just that.
New York Times writer Robert Simonson has written a book on the cocktail renaissance coming out his summer. But first, an app of the modern classic cocktails along with their creators and place of creation.
Last week New York bar PDT's Jim Meehan launched an app called PDT Cocktails, containing 400 recipes. At the end of 2011, Jim Meehan published the beautiful PDT Cocktail Book, which contained 304 recipes. So I asked Meehan, "Is this just the book's recipes plus 100 additional recipes?"
About twice each week, I'm asked by people visiting San Francisco which bars to hit while they're here. From now on I have an easy answer: Those are all in my app module for iPhones, now available on iTunes. The app is called Know What. It's basically a framework with...