If there's one longstanding tradition of America's food scene, it's to break with longstanding tradition, which ironically is something that today's craft upstarts have more in common with their distilling forefathers than many might assume.
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Not certain what the difference is between a pot still and a column still? We'll get you sorted out.
Master distiller Lance Winters produces delicious small-batch gin, absinthe, whiskey, rum, and more at St. George Spirits in Alameda, CA. We recently chatted with Winters about what he's drinking, how he got started in the distilling business, where craft distilling is going in the US, and a few fun projects he's releasing soon.
Part history of illegal alcohol distilling in America, part lurid tale of the research involved in understanding the dark underbelly of white whiskey, and part personal story of the missteps involved in learning to make your own booze, there's a magnetic, intoxicating speed to this book.
A big part of being an adventurous eater is the experience of DIY--of starting with basic ingredients and utilizing heat, time, a deft hand and a little salt to come up with culinary brilliance. (At least, that's the way it's supposed to work.) As it goes with food, so it goes with drink.