Oxford Companion to Spirits & Cocktails pg 571 contr Anna Archibald

raksi

traditional Himalayan distilled spirit from Nepal and Tibet most commonly made from fermented kodo millet, rice, or other grains. Distilled over a firewood flame.

Bar professionals are rethinking the bar workplace as a way to prevent the spiral of substance abuse and addiction before it starts. bit.ly/3xEBKNz

Francesco Lafranconi, from the Rosevale Cocktail Room, discusses assembling the largest collection of vermouths in the US ow.ly/Tkv950RgW9Q

“Tea can lend complexity to a cocktail in a way no other ingredient can. From green, oolong and black tea to chai and other blends, these cocktails use myriad styles to delicious effect.” imbibemagazine.com/tea-cocktails/

“The distinctive flavours of Japanese gin are driving its popularity around the world. Anthony Gladman heads to Kyoto to hear more about the botanicals that give the country's premium gins a sense of place..” cluboenologique.com/story/japanese…

“Unfortunately, workers face an uphill climb with most demands for recognition,” says Richard Minter, the director of organizing for Workers United punchdrink.com/articles/bars-…

Oxford Companion to Spirits & Cocktails pg 222 contr Samuel Lloyd Kinsey

dilution

the process of reducing the concentration or strength of a solution. With cocktails adding water (mostly with ice) or lower proof ingredients. “many effects on the organoleptic properties of a beverage.”

We are thrilled to have the brilliant Laura Hadland (Laura Hadland) join us today.
Laura recounts the history of how fireblight came to Britain in the 1950s, the devastation it caused then, and how it is yet again an existential threat to cider and perry.
cider-review.com/2024/04/13/fir…

'We may be a ways out from a full-fledged nogave revolution, but the sap of change is flowing.' punchdrink.com/articles/nogav…

Support L.A. TACO🌴🌮.

“The idea that hot sake is automatically low-quality sake is, unfortunately, what a lot of Americans have been told and just believe because it’s what they were told,” says mixologist Julia Momosé, who owns Japanese bar and restaurant Kumiko in Chicago. vinepair.com/articles/warm-…

“So why don’t more producers indicate the types of wines used in their vermouths? For one thing, U.S. regulations forbid the practice.” imbibemagazine.com/wine-focused-v…

“By offering classes to the neighboring community, the bar is helping foster the next generation of bartenders.”

Amazing stuff @fedecuco punchdrink.com/articles/tres-…

Tuesday Spirits Pop-Quiz!

Certified Specialist of Spirits Flashcards!

Purchase Link for full suite of Digital Flashcards:
…urseportal.societyofwineeducators.org/#/catalog

Central Park today

In our latest article, Virginie Boone introduces rhum agricole, a small subset of the rum category. To learn more, begin reading at the link below.

bit.ly/gsrhumagricole

🍶 𝙒𝙎𝙀𝙏'𝙨 𝙣𝙚𝙬 𝙨𝙖𝙠𝙚 𝙘𝙤𝙪𝙧𝙨𝙚 𝙘𝙖𝙣 𝙚𝙙𝙪𝙘𝙖𝙩𝙚 𝙖𝙣𝙙 𝙞𝙣𝙨𝙥𝙞𝙧𝙚 𝙨𝙩𝙪𝙙𝙚𝙣𝙩𝙨: 𝙉𝙖𝙩𝙨𝙪𝙠𝙞 𝙆𝙞𝙠𝙪𝙮𝙖. Learn more about our new Level 2 Award in Sake, our Head of Sake Research, and the development of the course. bit.ly/3PBKt9q

Was that an earthquake in NYC??

Oxford Companion to Spirits & Cocktails pg 223 contr unattributed

distillate

distillate is the liquid product of distillation. Distillates that fall under the category of beverage alcohol are called spirits. See SPIRITS.

New York 4/11/24 joyofsake.com/newyork/