New Release Roundup for April 2020
My bottle review column (last month’s edition here) is less about tasting notes and more about what is unique or trending in spirits alongside my ratings (on a 1–5 rating scale).
Now more than ever, small-batch distillers and drink producers...
The State of Our Bar Community is Dire
It’s a terrifying time for all. But it’s a dire time for small businesses, especially our beloved restaurants and bars. Not only do our independent restaurants and bars bring the color and literal and figurative “flavor” to each of...
New Release Roundup
My bottle review column (last month’s edition here) is less about tasting notes and more about what is unique or trending in spirits alongside my flavor and balance ratings (on a 1–5 rating scale). Across the spirits spectrum, here...
Copper & Kings Founder Discusses Transitioning Away From Sourcing
Many distilleries plan to source until their own spirits mature. But how do you make the transition when they actually are ready?
Louisville, Kentucky-based Copper & Kings Distillery has played a truly critical role in the emergence of American brandy...
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...
