When you start looking through vintage cocktail books, one thing you’ll quickly notice are the names of obscure ingredients—products with names like Caperitif and Hercules. And if you’re anything like me, you’re curious about these products. What were they? What do (or did) they taste like?
My latest at Serious Eats. [Read on!]
My piece on ingredient substitutions at Serious Eats.
Peat, the fuel that adds smoke to scotch, is a non-renewable resource. But what are the odds of its running out? Slate takes a look.
I’m unlikely to post links for every bourbon-related story that emerges about the midwest drought, but I’ll follow it until I convince the rest of you to pay attention.
How will the Midwest drought affect bourbon?
An important question in our line of work.