A lot of bits and bites of information about bittering agents used in vermouths and aperitivo bitters from some people who know a lot about them.
Answering a lingering question about the type of oak barrels used in Jerez for sherry exported to Scotland to age scotch whisky.
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
I wrote a story for Popular Science on the science of barrel aging. The story was inspired by a trip to The Glenlivet where I tasted a 50-year-old whisky without any smoky qualities - but 50 years ago this and most whisky would have been at least lightly peated. So...
Lou Bustamante reports on a seminar on wood and barrels from this year's Tales of the Cocktail convention.