Whiskey reads, Italian food and ag startups and deconstructing ideas about why McRibs exist… see what our editors are reading this week.
At last month’s Manhattan Cocktail Classic, a cowboy-hat wearing Dave Pickerell, Master Distiller for Hillrock Estate Distillery, gave me a “C’mere, kid!” crook of the head, beckoning me to something secret seeming. He pulled from his tuxedo jacket’s breast pocket a small, glass bottle full of an amber-hued liquid and grinned.
Robert Burns Night—held each January 25 in honor of the 1759 birth of Scotland’s most famous poet–is a spirited celebration filled with whiskey, haggis, kilts and poetry. Read more about the annual fest here in our current issue.
It’s 2013 and the craft distilling movement continues to pick up speed. In our current issue, Amy Zavatto recommends some of the best of the old-fashioned yet New Age-y locavore spirits to try in the new year.
The craft distilling movement has yielded a bumper crop of spirits that hearken back to old traditions while pushing the boundaries of creativity.