Author: Camper English

  • A Quick Bit on Flips on Details.com

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    Camper English
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    My most recent story for Details.com is about flips: drinks made with whole eggs. In the piece I talk about silver and golden fizzes, noggs, and a few places to find flips around the country. Go check it out!  

  • How Cognac D’USSE is Made

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    Camper English
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    While I was in Cognac with Grey Goose, I made a quick trip to the Chateau de Cognac where they make cognac Baron Otard in addition to the new product for the US market, D'USSE. I previously visited this chateau to learn about Baron Otard, which was then just called Otard. Baron Otard is the…

  • How Grey Goose is Made

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    This September I visited Cognac, France to judge a competition for Grey Goose vodka. While there, I learned about the production process. I'm sorry I don't have pictures of all this to share- you like reading, right? Grey Goose is made in two parts: in Picardy, in the north of France, where the wheat is…

  • A Few Things Learned in the Agave Fields in Mexico

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    Camper English
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    On my recent trip with the Tahona Society, we visited took ATVs into the agave fields and "helped" harvest some agave.  There, Olmeca Altos tequila Master Distiller Jesus Hernandez filled me in on some details about agave I didn't know, so I thought I'd share them: The quiote, the giant asparagus-shaped sprout that shoots up from…

  • A Visit to the Sauza Distillery in Tequila, Mexico

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    Camper English
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    Today on the Tahona Society trip to the tequila regions of Mexico we visited the distillery of Sauza. Yesterday’s visit to La Fortaleza was an example of the most primitive/traditional production methods for tequila. Today at Sauza we say the most high-tech. I last visited Sauza about a year ago, and that post on Alcademics…

  • La Fortaleza Distillery Visit

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    Camper English
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    Yesterday I visited the La Fortaleza distillery. This tiny distillery makes 100% tahona tequila, in the heart of the city of Tequila in the Lowlands. The distillery was rebuilt in a 100 year old distillery site by Guillermo Sauza, 5th-generation Sauza family. His grandfather sold Sauza to the company who sold it to Jim Beam.…

  • Visiting Olmeca Altos Distillery

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      Today we visited the distillery Pedro Domecq, where they make Tezon, Olmeca Altos, and Olmeca tequilas. I wrote about this distillery before on Alcademics. The post is here. Tezon is made from 100 percent tahona-milled agave. It is no longer on the US market. Olmeca Altos is a blend of tahona-milled agave and rollermill…

  • Texture in Cocktails

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    Camper English
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    This post is sponsored by PAMA pomegranate liqueur, but written by me.  Texture in Cocktails Flavor and balance are probably the most important components of cocktail quality, but it's the temperature, texture, aroma, strength, and presentation that makes for a wel-rounded drink. I pay a lot of attention to texture in both cocktails and base…

  • Correct Cocktail Carbonation

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    Camper English
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    In this weekend's story in the San Francisco Chronicle, I wrote about bartenders carbonating cocktails– to order, in bottles, on tap, and in one case with nitrous oxide instead of carbon dioxide.  Let's look at the ways bars in the story (and a few places I didn't have room to mention) are carbonating: Citrus Starlight…

  • Carbonated Cocktails in the San Francisco Chronicle

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    My latest story for the San Francisco Chronicle is now online. I wrote about carbonated cocktails and the many, many different approaches bartenders are taking to make them.  Carbonated cocktails proving popularBy Camper English A little fizz can do wonders for a cocktail, making it more aromatic, lighter and a bit more dynamic.Traditionally, drinks get…