For as long as I can remember, I insisted any cocktails requiring dry vermouth as an ingredient be made with Noilly Pratt.
Product diversification is becoming more commonplace in the beverage world. And, we’re speaking not just of what’s in the bottle, but where it is produced.
The portal is about to open on a season dear to the Gaelic and Celtic folk of Ireland and Scotland and, indeed, their millions of descendants all over the U.S.
Non-carbonated. Resealable bottle. Aged in used sherry or bourbon barrels.
They’re doing very interesting things these days in Scotland’s Glen of Tranquility, maturing whiskies in non-traditional ways.
OK, let’s get right down to it. At what point does lengthy aging in used barrels turn tequila into something that, while perhaps still an excellent product, no longer is tequila?
I was spending a few relaxed hours with a group of people in an old cantina in dusty downtown Tequila, Mexico, discussing the explosion in the town’s namesake liquor among U.S. consumers and the merits of its various styles.
NEW YORK — With the United Nations building looming in the background and busy ships plying the adjacent East River, the whisky maker from Wick, Scotland, was soaking in his first visit to the United States.
Mexico is in the midst of the biggest boom in its four-century history of mass producing tequila.