Made in champagne method, this hand-riddled beer has a delicate bubble, yet is rich and almost stout-like. A nano-brewery to watch.
In this issue I’ve a few traditional wines that just are beauties even if they aren’t natural at heart. This is one. It is compellingly gorgeous. If you can find... read more →
Story coming up in the New York Times, so I can’t scoop myself, but put this under kiddush alert. Made by observant Jews in Yonkers. David is third generation distiller—parents... read more →
This gin from the Balearic Islands is one of two in the world that have a geographic location (the other is England’s Plymouth). Oh my. It’s a knockout of a... read more →
Brewer Inoue Seikichi gives this a 65% polishing (so only 35% was buffed off), this nears the texture I love in sake: a tiny bit coarse. The brew is from... read more →
You well might ask what a wine from mainly conventional vines (one of the vineyards is organic) and almost conventional organic levels of SO2 is doing in TFL? Simple. I’m... read more →
Past chef, now distiller, Colin started this grappa journey years back and was foiled by Hurricane Sandy. But now almost three years later, his newest example of Brooklyn-made (Long Island... read more →
Joe Swick, who makes his wine at the Medici vineyard in Oregon focuses on finding dry-farmed vines in cool climates. His pinot gris comes from the Columbia Gorge in Washington.... read more →
This is a lovely wine, and if the farming was better it would be so much better. This is the reason why Hank won’t be working with the Ambrosia vineyard... read more →
After I got sick on a boat in the Irish Sea that stunk of Jameson before 11am, I swore off Irish Whiskey. This brought me back into the fold. It’s... read more →