Sound real smart at the bar after just reading these Features. From how whiskies are made to how rums are marqued. We know high school Chemistry wasn't fun, so we'll try to keep things light and interesting.
Special Features
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Korea’s Craft Spirits Renaissance Is A Rediscovery Of A Nation’s Own Past: 800 Years Of Soju History But You Won’t Find Them In Any Green Bottles
Grassy, minty, sort of a midway between licorice and anise, yet almost herbal and crunchy, I swore I've tasted this before but for the life of me... -
5 Things You Should Know About Tequila Arette
When Tequila Arette master distiller and co-founder Jaime Orendain arrived in Manila last month, it was his first time in the Philippines and one... -
The Wine Tasting That Changed Everything 50 Years On; Revisiting The Judgement Of Paris' American Californian Wines
America today has no shortage of cult wines for which a several-year wait on a mailing list to buy a case of wine is not out of the ordinary. An... -
The Story of Dassai Sake From Rice Polishing Ratios to Brewing in New York & Outer Space: Kazuhiro Sakurai Tells Us How Dassai Out-polished, Out-planned & Out-travelled Every Other Sake
Mr Kazuhiro Sakurai, the current president and the fourth generation owner of Dassai Inc. There is a room inside Dassai's brewery where brewery ... -
Carema: The Heroic Winemakers of Italy's Tiniest Appellation
By Giovanni Graziadei (Source: Giovanni Graziadei) In the world of wine, many grape varieties contend for wine drinkers' hearts. Each variety ha... -
A New Dawn For France's Historic Wine Valleys: Renaissance In The Making At The Heart Of The Côtes du Rhône And Alsace
An exploration into why the two-thousand-year-old wine regions of Alsace and Rhône are now among the coolest wines on the block. What if I told... -
Probiotic Pills & Koji: Johnny Kyunghwo Shows How You Can Make Real Makgeolli With Simple Everyday Ingredients
(Source: Johnny Kyunghwo Sheldrick / @johnnykyunghwo) Before 20th-century liquor licensing and commercial consolidation, Korean brewing was deep... -
Inside The Smallest Wine Fair: In Tropical Singapore, China’s Wines Take A No Frills Approach To Their Grand Introduction
(Source: @tswf.sg) A wine writer friend recently corrected me. I had been raving about discovering Chinese natural wines, all the surprisingly... -
Of Granite, Schist, Iron, Old & Wise Vines & A Century-Old Vineyard: An Evening With Chris Mullineux of Mullineux & Leeu Passant Across Six Wines
“Vines are kind of like people in a way. When they're young, they're vigorous... some vintages produce too many grapes, and then the quality is no... -
How To Taste Like A Master Sommelier: The Inside Scoop On How Anyone Can Blind Taste Wines
For a long time as a casual wine drinker, I have quietly assumed that the people who can sniff a glass and announce the specific grape, the coun... -
Sato, Reborn: Thailand’s Devanom Brewery Reshapes a Folk Ferment as Modern Craft
By Gerard Alexis, Master Sommelier of Sake, OMU NOMU Craft Sake & Raw Bar Modernity in Sato: Devanom Brewery in the nighttime Across Asia, a... -
Inside The Japanese Highball Through Every Era: Seven Ways To Put Water Into Whisky with Suntory
A Toki Whisky highball being professionally prepared (Source: House of Suntory) There is a drink so culturally embedded in Japanese drinking cul...
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