Month: July 2014
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Here I Am Talking About Ice Again
In the new issue of Cheers Magazine, I was interviewed by writer Kelly Magyarics about ice. She covered topics relevant to bartenders, such as machines, molds, making ice in industrial quantities, the Aviary’s ice program, and more.
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Disaronno Distillery Visit in Saronno Italy
This July I visted the town of Saronno, Italy, and the blending and bottling house where they make Disaronno liqueur (formerly known as Disaronno Amaretto). So The Legend Goes Disaronno, as with many brands, is based on a legend involving a beautiful woman and a secret manuscript. We visited the chapel where the story begins.…
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Notes on the Science of Flavour
I attended a seminar sponsored by Disaronno on The Science of Flavour by food scientist Dr. Rachel Edwards-Stuart. I took a lot of notes – and here they are.
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Making Rye Whiskey at Anchor Distilling in San Francisco
Anchor Distilling makes three unique rye whiskies in a tiny corner of a big brewery in Potrero Hill in San Francisco. I visited, probably for my 6th time, to learn the story of how it all started and how the whiskies are made.
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Making Gin and Hophead Vodka at Anchor Distilling
Anchor Distilling currently has just three tiny stills in one corner of the large brewery on Potrero Hill in San Francisco. Two of them make their rye whiskeys and Genevieve. The other one makes Junipero gin and Hophead vodka. In this post we’ll look at the history and production of the spirits produced in one…