How To Create Smoky Flavors, Sans Peat
Malting day at Highland Park Distillery, Orkney, means more than just the scent of toasting grain in the air. There’s a smoky edge from peat burning in the kiln, which is a local fuel here that you’ll taste in...
Vodka, An Overview
“A vodka martini please. Polish, not Russian. Shaken, not stirred.”
James Bond, Agent 007, plunging a stake into the heart of gin sales
The Basis of Vodka Vodka is the dominant spirit of Eastern Europe. It is made by fermenting and...
Fortified Wines, Overview and History
Fortified wines are wines that have had their alcohol content increased beyond the percentage possible from fermentation by the addition of high-proof spirits (usually, but not always, brandy). The major types of fortified wines (port, sherry and madeira) all...
Book Review: “Kentucky Bourbon: The Early Years of Whiskeymaking”
Kentucky Bourbon, The Early Years of Whiskeymaking
Henry G. Crowgey, 2008, University Press of Kentucky
ISBN 978-0-8131-9183-6
It’s rare for a scholarly treatise that tackles the labyrinthine murk of Bourbon history to end up being a good read, but that’s exactly what...
Making Alcohol at School
First day of school. The clock on the wall never wavered as it maintained its slow recording of the morning passing away. Yet I kept checking it, like a bored student waiting for the bell. I was one of...
