On Food and Cooking

from a blend of varieties, some too sour or bitter for eating. The apples are slowly fermented into cider ...

from malted barley. It’s distilled twice in pot stills to about 70% alcohol, and has a strong, distinctive ...

hops, and then distill it, yeasts and all. The distillate is aged in used oak barrels for a minimum of three ...

American and Canadian Whiskeys North American whiskeys are produced mainly from the New World’s ...

Research has found that alcohol does indeed stimulate the secretion of digestive hormones in the stom ...

sweetened, or flavored; the only additive allowed is water. Canadian whiskeys are among the mildest and most ...

last time, to a minimum of 37.5% alcohol, along with juniper berries and other spices and herbs, whose arom ...

drinks, including the martini, gimlet, and gin and tonic. Rums Rum got its start in the early 17th ...

a few months to eliminate roughness in the flavor, and diluting and bottling it at around 43% alcohol. Some ...

the quantity of aroma compounds that light rum has. Finally they’re aged in used American whiskey ...

source of starch available, usually grain, but sometimes potatoes and sugarbeets. The source is unimportan ...

are pressed. These drinks were born from frugality, as a way of getting the most out of the grapes. The sol ...

resembles a cactus. Tequila is made mainly by large distilleries around the northerly city of Jalisco from ...

Tequila distillation is industrial; mezcal is double-distilled, first in small clay pots, then in a larger ...

degrees with sugar. Bitters Bitters are modern descendents of medicinal herbal brews that were firs ...

Flowers: Sambuca (elderflower), Gul (rose) Spices: Anisette (anise), Pimento (allspice) Nuts: Amaretto (almo ...

enough to allow the mixologist to form distinct layers in the glass, with the densest liqueurs at the ...

orange peel; Dram-buie, Scotch whisky plus honey plus herbs; and Southern Comfort, bourbon whiskey plu ...

these scatter light like the fat globules in milk. Vinegar Vinegar is alcohol’s fate, the natural sequel to an ...

liqueur whose main ingredient is parts of the wormwood plant, Artemisia absinthium. Wormwood has a harsh, bit ...