Davin de Kergommeaux takes readers on a journey through the first systematic presentation of Canadian whisky: how it’s made, who makes it, why it tastes the way it does, its history, and the rich, centuries-old folklore surrounding it.
In this book, whisky authority Davin de Kergommeaux on a pan-Canadian journey from British Columbia to Nova Scotia, celebrating the diversity of Canada’s unique spirit.
Once again, the masters who work for and with Craft Distillers, producers of the world-class Germain-Robin brandies produced in Ukiah, have created another singular product. Germain-Robin Absinthe Superieure will be released on August 1. The historic spirit has experienced a revival in the United States following its return to legal status in 2007.
On the surface, America’s distillers are waging a heated competition for the favor of consumers.
Below the surface, their representatives are waging an even more heated battle against moves by numerous states to bring in more revenue to offset shortages caused by the current economic malaise.
2009 marked the 70th anniversary of the Los Angeles International Wine and Spirits Competition and the third year of judging spirits. 2009 was the first year that all spirits categories were included and as a result the number of spirits entries jumped to 199, 36 received gold medals. New categories such as flavored vodka and Agave spirits were included, but the greatest response was 55 entries in the category of 100% Blue Agave Tequila.
Don’t look now, but the local foods movement has elbowed its way through the crowd and sidled up next to your seat at the bar. It aims to seduce by slipping organic citrus zests and small-batch brandy from Soquel into your grizzled workhorse well drink. Although the Bay Area’s cup runneth over with educated eaters who demand seasonal, organic, and artisan foods, the Alice Waters revolution has been surprisingly slow to transform the stuff that sloshes in our cocktail glasses. We decry trans fats and corn syrup, and spend Saturday mornings cross-examining farmers, but throw a couple of Bacardi and Cokes our way, and all of a sudden we become pretty cheap dates. United by an affection for antique recipes and methods, a new breed of bar geeks is making it easier to drink mindfully — no, that’s not an oxymoron — by conjuring up cocktails that showcase craft spirits, local produce, and handmade ingredients at a handful of Oakland restaurants.
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