Learning about the process of whisky-making is one reason to take a distillery tour, but we all know that the real name of the game is the post-tour tasting. Any day spent sampling a range of whiskies is a special one in our books.
Highland Park has officially been making whisky in Kirkwall since 1798. The distillery requires no introduction for rabid fans of single malt.
Coffee milk is the official beverage of Rhode Island. Think that’s weird?
There’s a time for relaxing with a good craft beer, but this year’s Malted Madness tournament was not one of them. It took a great deal of humility, but we shelved our self-proclaimed beer snobbery for the sake of a single question: what’s the best mass market beer available?
At night, when bourbon connoisseurs go to bed, many dream of Pappy Van Winkle, a line of three exquisite bourbons (15, 20 and 23 years old, all of them colloquially referred to as “Pappy”) distilled and bottled by the Sazerac Company at the Buffalo Trace Distillery. Much of Pappy’s legend comes from its high demand: when it’s released, liquor stores dust off month-long waiting lists to decide who gets a bottle. At the end of last year, Bourbonr Blog made headlines in the liquor community by posting a recipe for “Poor Man’s Pappy,” a mix of two mid-range W.L.
The winners of their respective divisions — Sam Adams, Guinness, Natural Light and Steel Reserve — match up in the Final Four of the Mass Market Beer Tournament, and we crown a champion.
At one time considered the “Beer Capital of the World”, Milwaukee was home to four of the largest brewers in the U.S. Now the city is home to only one: Miller Brewing Co.
The battle of the lights: Bud, Corona, Natural, Busch, Coors, Keystone, Michelob, Miller.
Dive bars face a tug-of-war: they’re either worshiped or ostracized. This must stop.
We explore drinking culture from around the world to bring you the best five customs and oddities we could find — from beer-chugging Prime Ministers, to drinking and driving (don’t do it), to the biggest party in Iceland and more.
We kick off the Mass Market Beer Tournament with the Domestic Division.
We got down from our high horse, if only for a second, to judge the best of the generic, watery and cheap mass market beers. How exactly?
Over the past 20 years, the way to make a double IPA (otherwise known as DIPA or “imperial IPA”) hasn’t really changed: roughly double the ingredients that would go into a normal IPA and you get a double IPA. As the weather changes, more and more stores begin cellaring their heavy winter stouts and replacing them with these hop- and malt-forward beasts.
A fair amount of people in this country drink gluten-free by necessity, and that’s not even counting those who do it by choice. But when you tinker with malt, one of the four main ingredients in beer and the one that activates the autoimmune response in those with celiac disease, does the resulting product still taste like beer?
One of the sublime joys of a tropical vacation is the beer. I’m not talking about anything you can find at your corner liquor store in Manhattan (Kansas or New York), or even those Mexican imports with the clever TV ads.
Because their flavor profiles range from hearty to downright bacon-filled savoriness, Rauchbiers — especially smoked porters — are the perfect winter beer, sipped alone or paired with charred meats.
Though Dogfish Head currently produces 33 beers, 65 percent of their sales come from their five “continuously hopped” IPAs — the 60, Sixty-One, 75, 90 and 120 Minute.
On a brisk Manhattan morning, we met with Ralph Erenzo of Hudson Whiskey for a taste test. He introduced us to Hudson Baby Bourbon Whiskey ($45), the first bourbon whiskey ever made in New York, and the first legal pot-distilled whiskey made in New York since prohibition.
Evan Yurman, Chief Design Director of his father’s jewelry empire, and Nicolas Palazzi, owner of PM Spirits, recently combined their passions to form L’Artisan. The idea behind the brand is to source pure Cognacs from French farmers, many of whom have had it in their cellars since their fathers or grandfathers distilled it decades ago.
The House of Angostura makes the best-known bitters in the world. In fact, with all the press given to Angostura’s bitters, it’s easy to overlook their line of rums, which they’ve been making for over 100 years.