Category Archives: Alcohol in the News

Sommelier Journal

Over the summer, I agreed to help the Sommelier Journal with their ad campaign.  For those of you in the industry who don’t subscribe to it yet, it’s worth checking out.  This just ran in the December 2010 issue:

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How to get filthy rich, part 2

As you may know, in addition to being a blog about beverages, A Thirsty Spirit has occasional posts on how to get rich, like this one from last spring, focusing on an ill-conceived plan for the pursuit of tycoon-ship through winery ownership. 
Well, here’s another.  According to a recent study published in Bloomberg today, wealthier Americans are more likely to binge drink than their not-so-wealthy neighbors.  Ergo, binge drinking must make you rich.  The study also shows that (surprisingly) binge drinking is more common with 18-24 year olds. 
Sounds like it keeps you young, too!

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Craft distilleries featured in NYT today

Finger Lakes Distilling got a great mention in an article in today’s dining section titled, “Just Don’t Call it Moonshine“.

The McKenzie Bourbon and FLD Cherry Liqueur were also used to cap off the evening at last night’s Finger Lakes Christmas at The James Beard House.

Oh, what a year it has been.  Happy Holidays, everyone!

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Bitters to go

Leave it to the ever-traveling Germans to come up with a way to have classy cocktails on the go.

Today’s Times clued me in to this adorable kit.  Tasting notes from the company’s website:

CELERY BITTERS: Very complex and exotic. The initial flavor of celery is dominant, leading into a complex palate with aromas of lemongrass, orange peel and ginger.
OLD TIME AROMATIC BITTERS: Classically bitter and tangy. Combining the aromatics of cinnamon, cardamom, anise and cloves, it reminds one of gingerbread.
ORANGE BITTERS: The aroma of bitter orange peel is in the foreground, complimented by the spicy flavors of cardamom, caraway and nutmeg.
CREOLE BITTERS: The complex combination of flavors hints upon spice, bitterness and cardamon with a subtle floral finish that evokes the flavors of Creole cuisine in New Orleans/Louisiana.
CHOCOLATE BITTERS: Deep chocolate notes are supported by classic bitter flavors and accented with a hint of spice. Plays perfectly with most dark spirits, rums and tequilas.

Noah and I had recently been discussing saving airplane-sized bottles and filling them with booze from home in order to have a tastier tipple while in the air.

What a perfect stocking stuffer!

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Undersea wine cellar

Last week, the Brisbane Times reported that Ivan Simonic, a Slovenian winemaker, retrieved 600 bottles of sparkling wine from the bottom of the Adriatic.  He had put them there on purpose, citing the temperature of the ocean at this depth (12 to 13 °C, 53 to 55°F) was perfect for storing and aging wine.  Even more interesting, he seemed to imply that the movement of the ocean would eliminate the need for riddling.

photo courtesty of AFP. The article mentioned the wine had aged undersea in clay amphoras, but that looks like a sea-crusted glass bottle to me.

His “Poseidan” will hit the market at 100 euros per bottle, and if it sells well, he’s considering a more permanent undersea cellar.

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Study: Americans Get Majority of Exercise While Drunk

I originally came across this video on Eater and I’ve been waiting (im)patiently for someone to post it on YouTube.  Enjoy!

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A better wine machine

A few months back, I posted on wine vending machines coming to Pennsylvania.  I recently spotted this on Dr. Vino’s blog:

Bring your own bottle and pick your poison - white, red or pink.

Astrid Terzian came up with the idea, installing her first machine in Dunkirk in June 2009, and has since followed up with 9 machines across France.  The wines tend to cost around $2 per liter!

I’ve had great luck filling up bottles out of casks at mom and pop joints in Spain and in Italy and I hope Dr. Vino is correct when he anticipates we’ll see something like this in the U.S. within a year.

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