Once known as a “dry state,” Utah still has some unusual liquor laws, but that is not stopping local distilleries, bars, restaurants and breweries from crafting incredible artisanal cocktails, beer, cider, whiskey and other spirits.
The bar owner and ‘By the Smoke and the Smell’ author makes a massive case for small booze. We have his bottle recommendations.
At Rouge Tomate, where gleaming two-toned hardwood floors, modernist banquettes and glowing tomato-red panels make everyone appear to radiate inner balance, you can — quite literally — drink to your health.
Wouldn’t it be great if we had a Slow Food New York spirits cocktail hour every week? We can dream — and check out the slideshow from Wednesday night’s thirst-quenching event.
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.