This Bourbon is made from 100% and is aged in a small barrel—just 3 gallons. The distiller used a pot still to produce it, if you can believe it. (Most american whiskeys, of course, are made in hulking patent stills,Continue readingTuthilltown Spirits Hudson Baby Bourbon Whiskey
by Jacob Recently, I attended a conference in New Orleans. While I have always enjoyed Abita beers, I wanted to try one of the new micro-brews that have been created since Hurricane Katrina (in addition to having plenty of Abita). One newContinue readingBayou Teche Brewing LA-31 Biere Pale
by Jacob Recently, I had the opportunity to dine at a restaurant in New York City with some friends. In advance of the meal, we talked about getting a bottle of wine, so I checked out the restaurants website to seeContinue readingChoosing Wine at a Restaurant
On March 5, 2011, Kevin R. Kosar had the pleasure of sitting with Andrew F. Smith, culinary historian extraordinaire, and leading a handsome crowd through a tasting of whiskeys. The Roger Smith Hotel was a splendid host, and chef DanielContinue readingVideo of Whiskey: A Global History Talk (New York City)
We love this beer. It is roasty and has a lovely vanilla note (because it is made wth vanilla beans.) After you pour it in a wide mouth glass, let it warm to at least 50 degrees. You will beContinue readingDominion Oak Barrel Stout
This red wine does not come from a Flying Fish Vineyard. No, it’s a brand owned by Click Wine Group (a part of Winebow), and the wine is produced from grapes from multiple vineyard that are crushed and made into vinoContinue readingFlying Fish Merlot 2009