Dave Kyrejko loves beer. He also loves whiskey and science. And that’s where the monster comes in. “Yep, it’s the two-headed monster,” Kyrejko tells me. “That’s the official name.” We’re standing inside Interboro Spirits and Ales, an airy warehouse-turned-craft-brewery in an industrial stretch of East Williamsburg, Brooklyn.
Many have tried to distill Portland’s essence, but few, other than perhaps Gus Van Sant, have done it well. Distillery Row, a collection of tasting rooms in the southeast area of the city, is another happy exception. After the early 2000s boomlet in craft distilling nationwide, Portland producers banded together in 2010 to create a […]
An iconic Scotch whisky, Lagavulin is synonymous with Islay’s signature peat. Its range spans golden pours aged in new American oak, amber single malts ideal for those presently or aspirationally wearing Shetland sweaters, and a rich, russet, sherry-aged distiller’s edition. Its celebrity fan base and pop cultural allure abet more than 200 years of history […]
On a shelf of glitzy vodka bottles that look like they were designed specifically for making bad choices at a nightclub, Tito’s stands out. (Or actually, with its humble brown label and lack of whipped cream or cotton candy flavors, it tends to not stand out.) A multi-billion-dollar “small batch” brand, Tito’s is now the […]
Gin is an old spirit — “medicinal” juniper hooch dates back to the 13th century — but it’s an evolving category. Pleasantly flavorful botanical gins are now on the market, capturing the creativity of bartenders who consider them more versatile than the juniper-heavy dry gins that pretty much ruled the roost until the early aughts.
What qualifies gin as “gin”? Juniper. That’s pretty much it. OK, well not entirely, but the one identifying characteristic of all gins is juniper. Without juniper, you’re drinking infused vodka (which, heads up, is exactly what gin is, plus juniper). Once you’ve got the juniper baseline, though, it’s a bit of a free-for-all in terms […]
First, you pull a massive volcanic stone out of the same land where you’ll be distilling your tequila. Then, you have two craftsmen chisel—chisel—that stone into the shape of a rough, hulking wheel. That wheel is attached to a long pole, in the middle of a pit into which the fibers of cooked agave hearts […]
If you’re a fan of whiskey, you may or may not know about chill filtering. A fairly controversial practice, it’s actually not talked about much—or legally disclosed on whiskey labels. But if you’re about to drop $60 on a bottle of Single Malt, it’s a good idea to get acquainted.