Category: industry news
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Additives in Spirits: Does Caramel Count?
I wrote a story for AlcoholProfessor.com about additives in rum. The initial point of the story was that the term “additive-free” has become charged due to its use in the tequila industry, and now the term is spilling over into rum. I learned in the process of reporting the story that some brands have used…
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Hotaling Closes Junipero Distillery
I’m very late on reposting this to my website, but in February I wrote about the closing of the distillery on Pier 50 in San Francisco where Hotaling & Co produces Junipero gin. Read it here in the San Francisco Chronicle. (paywall)
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From Salad in a Glass to Centrifuge: A Cocktail Evolution
This story was originally published on AlcoholProfessor.com. From Salad in a Glass to Centrifuge: A Cocktail Evolution Recently I was thinking about the early years of the craft cocktail renaissance, and how many of the drinks were quite… chunky. And I realized that we can track a lot of the progression in bartending via the…
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Non-Alcoholic Spirit Brands List
A big list of non-alcoholic spirit brands similar to Seedlip, Stryyk, and Lyre’s.
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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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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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Potential Dangers of Homemade Tonic Water
If you’re making or drinking a lot of homemade tonic water, beware of cinchonism, a condition caused by a buildup of quinine.
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Caring for Mini Barrels – Beware of Chlorine!
image from wikipedia If you're using barrels or wood chips to make barrel-aged cocktails, be aware that they can develop 246-TCA, better known as "cork taint." Cork taint doesn't only come from corks, it turns out; it can come from barrels. One way that it forms (in part) is when chlorine bleach is used to…