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.
On November 9th, we asked K.B. Gould and Henry Phillips to make a fall pilgrimage to the Alchemist Brewery in Waterbury, Vermont.
Mulled wine is the perfect drink for the holiday season: just pleasant and alcoholic enough to warm everyone up, but not like handing out rounds of high-octane Manhattans that could turn Thanksgiving dinner into an episode worthy of Jenny Jones. We tapped the expertise of Jane Elkins, former and current barkeep at some of New York City’s best cocktail haunts, for three variations of mulled wine, each rooted in tradition and brushed up with ingenuity from behind her bar.
You ever have one of those ideas that seems really good at the time? Like, let’s drop these broken speakers down a flight of stairs, or let’s jump into the mosh pit at a Machinehead concert, or let’s see if we can lure that deer into the car?
Last week hummus and yoga were “in”, and while they’re not out yet, there’s a new top dog in Popularville: Japanese Whisky. Notice the spelling — that’s whisky with a -y, like Scotch whisky, not whiskey with an -ey, the spelling used for U.S.
Alec Bradley is a brand that continues to grow in stature and quality in the highly competitive cigar market. While some brands are selling gimmicks, some as ridiculous as an 80-ring gauge cigar that’s not much different from cramming an exhaust pipe in your mouth, Alec Bradley is sticking with cigars that cover a range of tastes while still maintaining dignity and great flavor.
There’s something to be said for a little maturation. Age yields refinement, which more than compensates for lost youth.
Johnnie Walker presents a good lesson in the way the world really works: the rich drink Blue, the working man drinks Red, and in between there are rungs on the ladder of purchasing power.
In the final throes of summer each year, before we dust off the leather boots, get out the lambswool sweaters and prepare to toss the first curse at Old Man Winter, we spend a little extra time with Old Man Rum. Pretty good company, this guy: a spirit distilled from sugarcane juice or molasses, with few other rules to govern its production and aging.
There’s nothing like a bottle beach plum liqueur to conjure even totally made up memories of summering on the Atlantic coast. The only such spirit with a commercial release?
If you produce videos like this one, our inclination is going to be to like you. We had hopes for their 2012 Underwood Pinot Noir ($12).
Pike Creek Whiskey was available stateside in the 90s. Slow sales soon put the importation experiment to an end, despite a budding cult following.
You know the pinnacle of wine-making remains in France. Well, so do all those newly minted Chinese millionaires, and they’ve driven the price of Old World red wines sky high.
Angel’s Envy’s latest creation, a rye whiskey finished in Caribbean rum barrels, supposes to pair a contrasting set of spirit flavors.
To begin: someone made a mistake in this assignment. I don’t like ciders.
A true hot-weather brew is not necessarily easy to find. We won’t knock macrobrews — their simple refreshment is enhanced all the same by hot weather, scantily clad women and baseball games.
Putting honey into alcoholic things has a bad rap. It’s effeminate, it’s weak, it’s a cop-out.
Most honest Americans of drinking age know bourbon as the national spirit. But there’s another drink for us to enjoy in the warm weather that, like bourbon, has a uniquely American story: rum.