Graphic Tales: A Brief Illustrated History Of Barrel-Aging Spirits And Beer

From the Romans to modern mixologists
Mar 27, 2014 9:00 am

The food world is the midst of barrel-aging hysteria. Creative chefs and artisans are placing things like tea, mustard, maple syrup, bitters and hot sauce in casks — allowing nature to do its thing (for a day to a year), with the final result a little bit of culinary bliss. Of course, barrel aging is nothing new, especially in the world of beer and spirits. With that, we wanted to offer a brief history, with a few twists and turns at the end.

32 Independent Craft Distillers You Need To Know Right Now

Small batch isn't just a buzz word. It's the now.
Mar 24, 2014 2:20 pm

It’s Craft Beer & Spirits Week at Food Republic, which has us taking a close look at the small producers of fine potables around the United States. We can’t write long about all of these producers. But we wanted to call out some of our favorites craft spirits makers — as decided on by our editors and regular spirits writers — for the next time you are sitting at the bar or standing in your neighborhood bottle shop in need of inspiration.

Bourbon Sure Don't Have To Come From Kentucky. Here Are 7 Out Of State Bottles.

Brown stuff from Utah, Colorado and New York? Yes.
Mar 6, 2014 2:01 pm

It’s the brownest of the brown liquors. Sweet, stiff bourbon. Ask any proud Kentuckian and they’ll tell you the real stuff must come from the heart of the Bluegrass State. And, indeed, Kentucky makes more than 95% of the country’s bourbon. But legally, bourbon doesn’t have to hail from Kentucky. To be called bourbon, a spirit must be made in America, from at least 51% corn and be aged in new, charred oak barrels. A growing number of small distilleries around the country are taking a stab at crafting the spirit.

Crown Maple Bourbon Glazed Short Ribs Recipe

You can have your bourbon and cook with it too
Feb 27, 2014 3:30 pm
maple-braised short rib recipe

One of the joys of cold weather cooking is using a heavy hand with dark, sweet and deeply flavorful ingredients like bourbon and maple syrup. We borrowed this maple-braised short rib recipe from chef and maple syrup expert Jacob Griffin of Dutchess County, NY's Madava Farms, where Crown Maple syrup is made. 

Cocktail Project: Winter Milk Punch

Bourbon, dark rum, citrus and milk. It works.
Feb 5, 2014 5:30 pm
Photo: Jonathan Meter

This recipe will make quite a bit of punch, so there's an excuse to invite some friends over to enjoy and few glasses and a game of Uno. OK you can skip the Uno. Not the punch.

Meet The Modern Whiskey Sour: Gold Rush Cocktail Recipe

A simple, high-minded choice for all seasons
Jan 30, 2014 4:00 pm

Ever since it was created by T.J. Siegal at the original Milk & Honey in New York's Lower East Side over a decade ago the Gold Rush has become a sort of modern classic. It's essentially a whiskey sour, with honey syrup and without the egg white or bitters. It's easy to make, and batch.

Jim Beam Sold To Japanese Spirits Company for $13.6 Billion

Suntory acquires the legendary bourbon producer
Jan 13, 2014 11:55 am

Huge news in the spirits world this morning. Japanese spirits company Suntory has agreed to acquire Beam Global for a staggering $13.6 billion in cash. Jim Beam is an iconic American company, producing Jim Beam white label bourbon at their headquarters in Bardstown, Kentucky, while shepherding other well-known bourbons like Maker's Mark and Knob Creek. The company also owns Courvoisier cognac, Canadian Club whiskey and Sauza tequila. 

It's Brown Spirits Weather! Brush Up On Your Knowledge With These Stories.

Scotch, bourbon, rye knowledge to help you out
Sep 24, 2013 3:00 pm

As temperatures dip and the days get shorter, there’s really only one spirit to drink as you warm up by the fireplace. We are, of course, talking about whiskey. We’ve rounded up our best whiskey stories, as well as guides to some of our favorite bottles from around the globe and talks with established producers and mixologists. Just don’t forget to pour one for your friends at Food Republic.


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