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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Why You Should Drink Cheap Whiskey

Evan Williams Bottled-in-Bond

Stephen Yorsz, the bartender and co-owner of NYC’s Leave Rochelle Out of It, will not deny you a pricey cult whiskey—but he will question whether that's what you really want.

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Best Spirits You've Never Heard Of

Who Wants to Get Punsched?

The perfect pairing for pea soup Thursdays in Stockholm. 

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Best Spirits You've Never Heard Of

If Chartreuse and Absinthe Had a Baby

Imagine if Chartreuse and absinthe had a baby in an alembic still.

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Shops

One-Stop Shopping for Organic Wines and Cool Houseplants

One-Stop Shopping for Organic Wines and Cool Houseplants

At Bar & Garden in Los Angeles, you can shop for organic wines and take classes on how to mix fantastic cocktails with small-batch spirits.

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Best Spirits You've Never Heard Of

Ski into a Pine Tree with Zirbenz

Drinking this pine-flavored liqueur is like skiing down the French Alps and smacking into a pine tree. 

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Best Spirits You've Never Heard Of

Gentiane Can Give Your Negroni a Makeover

Saler's Gentiane is your new bittersweet best friend when it comes to Negronis. 

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Best Spirits You've Never Heard Of

Start Your V-Day by Getting Whacked in the Face With a Dozen Roses

Cocchi Rosa Americano

Cocchi Rosa Americano is a pleasantly bitter concoction of wine infused with rose petals and other aromatics.

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Drink This Now

Get Some Holiday Spirit(s)

Suntory Yamazaki

Talented mixologist and co-owner of Pint & Jigger in Hawaii, Dave Newman shares excellent tips for buying spirits.

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Drink This Now

Apple Absinthe and More Complex Pours for Fall

Uncouth Vermouth Dry-Hopped Vermouth

The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >

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Spirit School

Detroit's Spirit Revival

Detroit's Spirit Revival

Less than a mile across in some places, the Detroit River was a haven for bootleggers during Prohibition, as boats would ferry liquid cargo from "wet" Canada to "dry" America. Today, the shipments could be heading in the other direction, thanks to David Landrum and Peter Bailey, the entrepreneurs behind Two James, the first distillery in Detroit since the 1920s.

The longtime friends, who named their company after their dads (both called James), are making small-batch spirits in a former doughnut factory and taxi-repair shop in the Corktown neighborhood. (A tasting room, located in the distillery, serves cocktails and sells bottles.) Distilled with lots of juniper and other botanicals, the duo's London dry gin is inspired by Bailey's father, who grew up above a pub in England. "Wild juniper grows like crazy here, but no one cultivates it. Now we've found some people who are willing to plant it for us," says Landrum. Their rye whiskey, currently in barrels, is made with 100 percent Michigan-grown rye and was inspired by Landrum's dad, who was born in Kentucky.

Despite Detroit's recent bankruptcy, the young distillers are optimistic about the city's future. "I've watched Detroit go through horrible times, but the bankruptcy might actually be a good thing—it's trimming the fat," says Landrum. "And there's a resurgence of people moving back to the city. It's exciting." twojames.com

Related:
Detroit: Soul Food for a Hungry City
Small-Batch Superstars
Ultimate Beer Guide
American Beer, Bourbon and More

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