Category: distilling
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Getting Nerdy About Soju Production: Sticky Rice, Nuruk Fermentation, Multi ABVs, Korean Production
I received an email from a newish soju brand Tokki Soju with a really interesting story. Given the technical skill of one of the founders, I thought I could get some additional information, and that's just what happened. First, the background: The brand was launched in 2016 by Founder Brandon “Bran” Hill and CEO Douglas…
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The Use of Fixatives in Tea-Flavored Gin: A Chat with Gerald Rowland of Coit Spirits
It's a welcome exception to the hundreds of National Mimosa Day and other generic pitches about liquor I receive to get an email from someone who wants to talk technical details of production, and this post comes from one of them. Gerald Rowland of Rowland Cellars and more relevantly Coit Spirits sent me an email…
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Cognac Distillation On the Lees (Hine Series Part 2)
A second post in a series about cognac production.
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All the Cocktail and Spirits Books Released in 2019
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in alcohol law, baijiu, beer, bitters, books, bourbon, cider, cocktails, distilling, garnish, gifts, gin, history, legal/law/regulations, mixers, molecular mixology, non-alcoholic, punch, recipes, rum, rye, sake, scotch whisky, tequila, tiki, tonic, tonic water, whisky, wineMore than 70 cocktails and spirits books (plus a few on cider, beer, and spiritzes) published in 2019.
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A Fascinating Interview with Remy Martin Cognac Cellarmaster Baptiste Loiseau
I was recently in Calistoga to meet with Baptiste Loiseau, cellarmaster for Remy Cognac. We had a quick interview early in the day but I wanted more info, so I ended up monopolizing his time after dinner. We spoke for a very long time (I promised it was "quick questions" but I think it went…
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Grains of Peril: The Frivolous Florida Gin Lawsuit and Adulterant Analysis by Lance Winters
In which Lance Winters of St. George Spirits analyzes the list of ingredients prohibited as alcoholic beverage adulterants in Florida that are the subject of a lawsuit.
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Ramping up Aromatics in Cognac: How Camus Does it
When I was in China helping judge the Camus cognac Shanghai Shake, I had the opportunity to interview president Cyril Camus. Recently the language on Camus' core line changed to invoke "intensely aromatic" language on the branding. Cyril says that this has rolled out in the US and some other markets, with more to come.…
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Sour Mashing as Industrial Waste Recycling
I never realized that the sour mash process is partly industrial waste recycling.
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Deeply Nerdy Stuff About Jack Daniel’s Production – Charcoal, Souring, Fermentation
I learned a lot about Jack Daniel’s from a microbiologist: enzymes, charcoal, pH, fermentation times, rye stickiness!