Bourbon is to Kentucky as rum is to the Caribbean, so what the heck is this distiller doing letting barrels of the stuff age on a ship bound for the Panama canal? If you ask Jefferson’s Bourbon, they’re just harnessing the motion of the ocean in pursuit of better booze. It’s chemistry!
     |
As any good drinker knows, there’s a an awful lot to know
| |
If there’s one thing the Gizmodo crew agrees on, it’s bourbon. Sweet liquid gold. It’s pretty much the classic American spirit, and it’s experiencing a massive boom at the moment. Whiskey producers are going to great lengths to keep up with demands. So we thought it was high time we took a look at how this delicate and beautiful creature is made. (Play the sexy music.)
| |
Just as gin in Britain and vodka in Russia, America’s most renowned for its whiskey. This delicious amber liquor once helped turn the tide of the Civil War, it survived Prohibition, and is now once again finding its way into the tumblers of a thirsty public. In his new book, Drink More Whiskey, Daniel Yaffe explores the fascinating history—and current state—of America’s signature spirit.
| |
Easter egg hunts were fine and good when you were a kid and sugar was the only rush you needed. But it’s time to set the Peeps aside. It’s time to get drunk the Easter way. More »
This week, ubiquitous middle-shelf bourbon Maker’s Mark announced that it would be watering down its whiskey from 90 proof to 84 proof in order to meet demand. Not surprisingly, everybody freaked out. That’s dumb. Here’s why. More »
There’s a growing trend among North American boozers: sucking down shots through beef marrow bones. Yes, the Bone Luge sounds macabre, savage, disgusting, and fratty, but don’t let the name fool you. It’s a high-end (read: expensive) affair, but all the pomp isn’t just for show. It’s actually, you know, good. More »
This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.
