News

June 13, 2018 Patrick Smith

Spritzes & Fizzes & Highballs, Oh, My!
While a stiff drink never goes out of style, in the summer heat it’s hard to beat something refreshing, something bubbly enough to tickle your tongue as well as it tickles your fancy. Enter our three summertime players: the Spritz, the Fizz, and the Highball.
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June 13, 2018 Mish Sukharev

Your New Summer Fling: The Aperitivo
If there’s just one tradition we could transplant from Italy to this side of the Atlantic, it very well might be the Aperitivo Hour. Here, on our side of the globe we’ve inherited the decidedly more New World-style, Happy Hour. And don’t get us wrong, Happy Hours are great - but Aperitivo Hours are just something different - more relaxed, more convivial, more joyful. Who can say no to a late afternoon in the sun, enjoying a glass of something light, delicious and refreshing?
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April 10, 2018 Patrick Smith

Everything You've Always Wanted To Know About Terroir But Were Afraid To Ask
Terroir is a term that is thrown around a lot these days in the spirits world. Any number of luxury spirit brands claim to exhibit Terroir, which in most cases they seem to define as a sense of place. When the definition is that vague, who can argue with them? Our very own Patrick Smith is on the case!
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February 21, 2018 Mish Sukharev

How To Fall In Love With Lemon Bars and End Up With New Cocktails (Part 3)
My perfect lemon bar has some passionfruit in it (as I wrote about in Part 1), and now that I had the Lemon Bar Clarified Milk Punch on hand (that we made in Part 2), I was ready to make the perfect cocktail homage to my favorite dessert.
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January 24, 2018 Meredith Lantz

The best bottles of 2017 to try now and love forever
2017 was the year of the shake up. Once reliable bases were all but erased, and it was all about the big, loud, new-sense of spirit, eager to drain the swamp and pomp... out of cocktails and spirits of course.
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January 22, 2018 Meredith Lantz

Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling
Farid is one of the Bay Areas's original distillers, and he started doing small batch gin before those terms were ever even strung together in a sentence. His gin is produced in batches with fewer than 300 at his Falcon Spirits distillery in Richmond California. From start to finish the production take a month, during which he actually uses a proprietary method of vapor infusion as he produces his gin. That method helps capture aromas with the least amount of impurity. The 100% grain spirit is six times distilled and carbon filtered, which creates a lighter bodied, very botanically balanced sipper.
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Spritzes & Fizzes & Highballs, Oh, My!

Your New Summer Fling: The Aperitivo

Everything You've Always Wanted To Know About Terroir But Were Afraid To Ask

How To Fall In Love With Lemon Bars and End Up With New Cocktails (Part 3)

The best bottles of 2017 to try now and love forever

Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling