I like innovation and technology. I like trying new things. I like progress and experimentation. But do I like Glyph "Molecular Whiskey"? Well, I have thoughts. A few of which were used in this article, "Is Molecular Whiskey the Futuristic Booze We've Been Waiting For?" by Billy Lyons on Fortune.com....
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.