Category: camper_clips
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LASER STAVES! How whisky makers are using barrels toasted with an infrared ‘sun on a stick’
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
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The Science of Barrel Aging on PopSci.com
I wrote a story for Popular Science on the science of barrel aging. The story was inspired by a trip to The Glenlivet where I tasted a 50-year-old whisky without any smoky qualities – but 50 years ago this and most whisky would have been at least lightly peated. So I went into the article specifically looking…
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The 99 Items I Packed to Give a Cocktail Seminar…
I gave two full-length seminars and one mini-seminar at Tales of the Cocktail in New Orleans this year. For my seminar on Prehistoric Cocktail Technology, I went kinda big. This post is my packing list, with its 99 items. Ridiculous.
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A Brief History of Popcorn in Cocktails
In my latest piece for Details.com I wrote about the history and current status of popcorn in drinks, be they fat-washed in or garnished with.
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The Glorious Return of the Gibson
Over the past year I’ve noticed the Gibson popping up on cocktail menus, so I decided to have a deeper look and write about it for Details.com.
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International Eggnog: The History of the Drink and Variations Around the Globe
It covers what I could learn about eggnog at the time (keep in mind this is 4 years ago), including the history of the drink and its possible relation to British egg drinks like posset and wassail, along with other American drinks like Grog and the Tom & Jerry.
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The 2014 Spirits Gift Guide Is Now Up On Details.com
Each year for Details.com I write a gift guide of spirits to consider for holiday gifting or just winter drinking. This year’s list includes 11 spirits and 1 book, nearly all of which came out in the later half of the year.
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Camper English Awarded International Cognac Writer of the Year 2014
Last week I had the honor of being awarded the International Cognac Writer of the Year for 2104. The annual award is granted by the Bureau national interprofessionnel du Cognac, the BNIC.