With skyrocketing sales and famous friends (¡hola, George Clooney!), agave spirits like tequila and mezcal are having a banner year in the United States. Now, savvy bartenders and industry folks are embracing raicilla, a distilled Mexican agave spirit with nuanced, vegetal flavors. Despite its centuries-old history, for many, raicilla remains shrouded in mystery. In part […]
When it comes to whiskey, the first place that comes to mind is Kentucky. The Bluegrass State has been producing some of the tastiest whiskeys for centuries — in addition to other American whiskey powerhouses like Tennessee, and even Virginia. Now there’s a new breed of distillers emerging in an unexpected place. Garrison Brothers. Whitmeyer’s. […]
Irish whiskey has been on a tear over the past few years, with sales value increasing by 22 percent in the U.S. and 18.5 percent in all markets over the first half of 2017. But gin is the fastest-growing spirits category in Ireland. There are now 30 Irish brands available, and global exports tripled in […]
People who say that success is a double-edged sword probably haven’t struggled to pay rent in a while. Still, certain gravy trains have their drawbacks. Take Jameson, the world’s most popular Irish whiskey. The brand moved 6.5 million cases last year and reported double- and triple-digit growth in 80 global markets in the latter half of […]
Steven Grasse has mastered the art of navigating the boundaries of the booze world. The FDA’s list of acceptable additives “tells you every single ingredient you’re allowed to use in a spirit,” Grasse says. “If it’s not on the list, you can’t use it. Unless… you can make a historical precedent for why you need […]
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.
I was about five minutes into my tour of Casa Real, a family-owned distillery in Bolivia’s Tarija Valley, when I casually observed that its signature spirit, singani, sounded a lot like pisco. Both are made by distilling white wine, and both result in an alcohol suitable for sipping or mixing.
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.
When distiller couple Connie Baker and Carey Shanks were raising funding for their hybrid distiller-inn in Colorado, certain investors reportedly questioned the concept. Brewery hotels from the likes of Dogfish Head and Stone Brewing are ascendant, and many Old World wineries historically offered lodging. Standalone spirits labels, however, rarely invite guests behind closed doors — let alone […]