Summer 2017 Issue
2017 Gin Summit
At the moment, it seems that the world has an insatiable appetite for gin. In a bid to help quench the thirst, the ADI,...
2017 Distillery of the Year: Cedar Ridge Distillery
In 2005, Jeff Quint opened Iowa’s first grain-to-glass distillery with a 35-gallon Christian Carl still. “It was all the still I could afford at...
A Blast in Baltimore
“We all have one thing in common that is the DNA of the love of earth, the love of the grasses that grow; wheat,...
CORE
The conversation usually starts like this: “I’m a little behind on my monthly TTB reporting and I’m not sure how to get caught up.”...
Spice up your rum
Spiced rum is the beach in a bottle, a dash of pirate in a cocktail, or a sophisticated and eminently palatable spirit to sip....
Interview with Francesco Amodeo of Don Ciccio & Figli
One of the biggest proponents in the country of Italian-style amaro with American expression and ingredients is Francesco “Ciccio” Amodeo, president and founder of...
Apple Brandy
Various ‘testimonials’ could be gathered showing that George Washington, Benjamin Franklin, Abraham Lincoln, George Fox and other personages either made, drank, or sold apple...
Bitters
Young distilleries need all the help they can get when it comes to getting their brand out and in front of customers. Most people...
The Ins & Outs of Distilling from Beer
Whiskey is famously made by distilling beer, but any distiller will tell you that the “beer” that goes into the still bears little resemblance...
Bring Back the Medicine
As imbibers, we saunter up to a bar and ask for our medicine with a sagacious smirk. The bartender knows what we mean. Libations...
Interview with Bill Thomas of Jack Rose Dining Saloon
Ask any D.C. spirits aficionado the bar you should not miss in D.C. and most likely they will mention Jack Rose Dining Saloon. Talk...
