I provided some context for a story about carbonated water for Wine Enthusiast. “Naturally carbonated mineral spring water was thought to be extra healthy compared with regular mineral water, and far healthier than surface water from rivers and streams,” English notes. “European and American mineral springs rich in iron or... Read more →
Many distilleries brag about their pure water supply, but typically that water is only used for fermentation, and then reverse osmosis filtered or distilled tap water is used to dilute spirits down to bottle proof. So the quantity of that special water left in the bottle is small - in... Read more →
I was recently in touch with Top Note Tonic founders founders Mary Pellettieri and Noah Swanson about their new Club Soda that was created specifically for making highballs with whiskey. They went into the process with specific goals in mind to pair it with whiskey, researched styles of water and... Read more →
In this post, I'll talk about diluting and additives used in cognac. There is a lot that happens in between taking cognac out of a barrel and being sealed up in a bottle. Read more →
Science booze news - stories on water, whisky, artificial intelligence, activated charcoal, synthetic quinine, and more! Read more →
Some fun finds and trends from the 2019 Fancy Food Show. Read more →
I'm coming to Detroit to give two talks! I hope you can join me. Read more →
Several years ago I visited the Deanston and Bunnahabhain scotch whisky distilleries. Click on those words to read about the visits. At the time I was there I was really obsessed with the effects of water in distilled spirits (not that I'm over it), so I followed up with some... Read more →