Distillation

The idea of the purest, cleanest vodka is one of the biggest marketing ploy's going. Every company is advertising triple distilled, quadruple distilled, and so on, to give you the impression that the vodka is the best distillate possible. Some companies even make the gimmick go to six or seven times distilled! So what makes one vodka special and another one not so special? What would be the… [Continue]

Recently I received an email question from Bryan, a regular reader of The Art of Drink. In his email he had some questions about the process for making rum and requested some information, if possible. Well, I’m always willing to answer questions, really, just email me. In this case the answer is appropriate for an article so I did a little bit of research… [Continue]

The people who market vodka are ripe with praise for their product. The machismo from these companies is enough to make Kim Jong-il blush. With a large enough marketing budget, you can create any image you want, and Grey Goose was the first vodka company to prove it. They made an unaged, technologically simple spirit into an ultra premium, must have product. The down side of making a very simple… [Continue]

I've always like the idea of molecular mixology, but not necessarily the name or some of the end products. The name has been abandoned by most practitioners of the art, but the media refuses to move on. So be it, it's just a name and if it promote's better drinks / solids / foams / beads then… [Continue]