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DISTILLER New Release Roundup

Welcome to my bottle review column, which will be less about tasting notes and ratings — although I will rate flavor and balance on a 1–5 rating scale — but more about what is trending or unique in spirits...

A Real-Time Technique for Analyzing Congeners

Note: The authors are proud to present the findings of a study we conducted with funds from the first grant awarded from ADI’s Research Endowment, created to further the advancement of knowledge in the craft distilling industry. Our study...

Flavoring Whiskey

It takes years of aging to make whiskey in accordance with accepted definitions, so if you’ve done it right, why would you add anything else to it? The simple answer: Because alongside rye whiskey, which has been in a barrel...

American Fernet is Here

Flash back a quick decade and fernet was among the most niche of all drinks, passionately beloved by a tiny, dedicated contingent largely consisting of bartenders and only the most dedicated imbibers. Since then, as all things amaro have...

The Mexican Spirits Tradition You Don’t Know About: Flavored Bacanora

With over 15 years writing about and judging spirits under my belt — not to mention traveling to dozens of distilleries and literally thousands of the world’s best bars — it’s easy to have “seen it all.” Drink is...

It’s Time to Take Ethyl Carbamate Seriously Again

Ethyl carbamate (EC), also known as urethane, is a compound found in fermented foods and beverages. It’s an ester of carbamic acid. It’s also a known carcinogen (cue ominous-sounding music), making it an important compound to know and understand...

Why Genever Is Still Misunderstood

It was 2008 when Lucas Bols came to the States and made a big splash in cities like San Francisco and New York. The legendary genever/jenever (pronounced juh-NEE-vuhr) has been produced since 1575, the world’s oldest distilled spirits brand....

The Power of Color

Naples, Italy, is vibrantly orange. Bars and carts dedicated to serving Aperol spritzes are tiled and canopied with Aperol orange — a universal language that makes it easy for any tourist to find refreshment in the bustling city. Yes,...

The Rise of American Amaro

Amaro has a larger stateside presence than ever before. Not only are we importing a greater array of amari from Italy, American craft producers have also been trying their hands at making domestic expressions. From coast to coast there...

Baijiu

“It is a type of alcohol that we in the West know nothing or very little about; and since we don’t know much about it, we don’t really give a shit. But when you begin to know something, it...