We’ve got the recipe from Pouring Ribbons.
In a city with over 1,500 bars, she wants to send you to the best.
Woodford Reserve hosted a group of top New York bartenders for a three-course dinner and cocktail pairing at Lexington Brass.
An intimate group of local top-shelf bartenders were recently treated to three courses all made and paired with Woodford Reserve.
This dinner was the first in a series building up to the Woodford Reserve bartender symposium at Culinary Institute of America.
You don’t know how to choose an event among all the amazing upcoming ones in the calendar? Here are our editors’ favorite ones.
Brenne Patel’s single-malt whisky greets the palate with a smooth sendup of ripe figs, warm citrus, chocolate and balanced barley.
Turning back the clock with “Heritage Distilling.”
Corkbuzz has become somewhat of a wine empire, but wine isn’t all they do. Recently, they’ve been concocting some serious bitters.
Who knew that the art of crafting whiskey could be so beautiful? This behind-the-scenes video of Coppersea Distilling gives you a taste of what it takes to get whiskey from farm to flask.
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.