Tequila Don Ramon makes high-end tequilas so fancy that Pierce Brosnan is a spokesman for them. It also makes this: A 100% agave blanco that is artificially flavored with tamarind flavor. It smells nice enough — sweet, with clear tamarind notes, both spicy and earthy — but the flavor is another animal. Charitably, it is off-putting, with an overpowering industrial quality that feels like it could do a good job at cleaning the gunk out of the sink drain. Animalistic and sweaty, the spirit is defined mostly by its aftertaste — definitely not something you’d call a “finish” —  which is guttural and chemical in quality, a bit like a…

Saw it in a brochure as my friends re planning for a trip to Las Vegas. But the closest one, in Planet Hollywood mall, is 10 miles from our prospect hote. Is it worth the walk to visit and what separates it from a regular bar? Is the robot bar tender cool to watch live in front of you? submitted by /u/YMCALegpress [link] [comments]

I read they stopped using cochineal for dye, but can’t find specific info about what makes it red now. The last time this question was asked on reddit that i found was several years ago. submitted by /u/5h3rm4n [link] [comments]

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Launched in April, Mayenda enters the ultra-premium tequila category with an impressive pedigree and process. The distillery’s Maestro Tequilero, Jesus Susunaga Acosta, brings extensive experience with Cognac houses of France, vermouth makers of Italy, and historic distilleries of Scotland, along with a deep passion for tequila. Named after Mayahuel, the Aztec goddess of agave, Mayenda is produced in small batches using a signature distillation process that blends centuries-old craft with modern methods. During the production process, roasted piñas (agave hearts) are macerated in base distillate before the final distillation, which enhances the aromas and flavors of caramelized, cooked agave in the liquid. Blending the macerated base distillate with agave miel,…

‘Crossfading’ alcohol, THC at Minnesota bars legal for now despite …  MinnPost

Non-Alcoholic Beverage Market Rising in health-conscious customers  Benzinga

Since launching in 1991, Total Wine & More has grown to over 250 stores in 28 states and $5.5 billion in revenue. But within a changing beverage alcohol market, the spirits, beer and wine retailer has also emerged as a retail platform for disruptive spirits categories and products, as well as a new class of RTDs.

Malcolm Waring has spent years thinking about water. Waring started with Pulteney Distillery in 1990, and after working his way up the production ladder, he became Distiller Manager, a title he’s held for 15 years. As the leader of the team behind Old Pulteney’s core and limited expressions, his responsibilities focus on production capacity and the use of aging stock. As Scotland faces increasing drought and unpredictability of water supply, a lot of that management comes down to water. After a recent dinner in New York City, we caught up with Waring to talk about his vision for the near future of Old Pulteney, along with a broader view of…