Drinking this pine-flavored liqueur is like skiing down the French Alps and smacking into a pine tree.
Saler's Gentiane is your new bittersweet best friend when it comes to Negronis.
Cocchi Rosa Americano is a pleasantly bitter concoction of wine infused with rose petals and other aromatics.
Talented mixologist and co-owner of Pint & Jigger in Hawaii, Dave Newman shares excellent tips for buying spirits.
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 >
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
I drink a lot of bourbon. I don’t say it as a boast. Every dirtbag with $25 to his name can do the same, and many do. But over the years, I’ve gained brainpower corresponding to my liver damage, and become something of a bourbon geek. Or at least I’ve communed with enough bourbon geeks to pick up a few facts about the greatest of all American spirits. Some are random, some are esoteric, but some you just can’t be without. Here, five things you need to know.
© Antonis Achilleos
Tasting 30 or 40 wines in the course of an afternoon is no big deal for me anymore, but when faced with tasting 50 gins (for “An American Gin Renaissance” in the November issue), I had to take my time. I found that at most, I could taste about six different gins in one sitting—the alcohol was too strong, the juniper too palate-walloping. Read more >
Prime Meats © Simon Watson
Like many people, I used to think that a gin and tonic was one of the world’s most simple and refreshing drinks, consisting of two ingredients: gin…and tonic. OK, maybe a third ingredient, too: a lime wedge. Although there’s certainly a beauty in such simplicity, I have recently learned that I was being way too closed-minded about one of my favorite drinks. In fact, by making this beverage infinitely more complicated, it can attain supreme excellence. Read more >
© Tomi Omololu-Lange
Woodinville Whiskey Co.'s Age-Your-Own Whiskey Kit
Whiskey can be made from various grains—corn, wheat, rye and barley. Blenders come up with their own personal recipes and whip up a grain cocktail, called the mash bill, that’s distilled, resulting in a clear, high-proof spirit. This is then aged in charred wood barrels for a varying amount of time—typically eight years or more. The mini-barrel in Woodinville’s kit, however, is said to speed-age whiskey—10 times faster than the great big barrels used in distilleries.
So after soaking the little barrel in water (per the instructions), last week I funneled the bottles of white whiskey into it. Over time, it should deepen in color and pick up lovely hints of vanilla, smoke and nuts. Allegedly, in just a few weeks, I should see significant changes in both the color and the flavor of the whiskey. I’ve set aside some of the original white whiskey as a control, so I can see just how quickly the barrel influences our little batch.
The clear, unaged whiskey in the kit is a mash of corn, wheat and malted barley—the traditional bourbon whiskey mash bill used in Kentucky. For now, all I have is this raw white whiskey (a.k.a. moonshine, white dog, white lightning, albino, whatever), which, in recent years, has become quite popular on its own. And I don’t mean the old bathtub version. Three to try:
Woodinville Whiskey Company Unaged Whiskey (the one we’re aging): Sweet butterscotch on the nose and powerful at 110 proof.
Death's Door White Whiskey: Wisconsin’s Death’s Door debuted one of the first white whiskeys on the market in 2008. Since then, their version has become extremely popular with mixologists. It has a grape-lollipop note that makes it perfectly fun for cocktails.
Bully Boy White Whiskey: Spearminty and twiggy, with notes of basil, this is a great palate-cleanser.
I should add that in the process of feeding our baby barrel the unaltered whiskey, I had a little accident that resulted in shattered glass, spilled whiskey and a crack down the center of Food & Wine’s tasting table. Looks like I’ve got the devil’s luck just in time for Halloween. Then again, I’m not convinced that the devil’s luck is such a bad thing to have when you’re in the business of aging whiskey.