Author: Camper English
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Bugs are Back in Your Booze
In my latest story for SevenFifty Daily, I wrote about the return of cochineal coloring in spirits. As you probably know, Campari removed the cochineal from their formula around 2006. Now a lot of brands – some of them Campari substitutes, some not – are putting it back in.
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Sensors in the Whiskey Warehouse Sending Data in Real-Time
In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends.
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The ROI of TOTC
In my latest piece for SevenFifty Daily, I asked a bunch of people about the return on investment of Tales of the Cocktail: How they measure it and how they maximize it. I also interviewed Tales’ founder Ann Tuennerman to get her advice on how to maximize the event as an attendee or small brand…
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New Business Models for Large Format Cocktail Ice Providers
Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail.
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Copyright, Trademark, and Patents for Bars, Brands, and Booze Recipes
A story on how copyright, trademark, and patents in the world of craft cocktails.
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Campari is Made Differently Around the World: Cochineal, Coloring, ABV, & Eggs
Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here’s a look at a few bottles from around the world.
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The Impact of Phylloxera on Absinthe
If absinthe was made with a distilled wine base, why did the wine industry lobby to have it banned? Notes from a discussion about the impact of the vine infestation phylloxera on absinthe in the late 1800s.