Lowering The Bar


Lowering The Bar: Uncorking The Facts About Brandy

Posted by Patrick Smith on

What the hell is brandy anyway?

The most common kind of brandy, and what most people are talking about when they say brandy, is produced from grapes, and is often aged in barrels, though not always. The grapes are picked younger than is usual for table wine production, making a more acidic and less sugary white wine, which is then distilled into an eau de vie, or unaged brandy, before generally going into oak barrels.

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Lowering The Bar: When To Stir It Up And When To Shake It Down

Posted by Preston Lai on

While there aren’t exactly any definitive laws that say a cocktail must be shaken or stirred, there are a lot of damn good reasons why some drinks are mixed one way and not the other. Let’s break it down.
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Lowering The Bar: Your Pocket Agave Guide

Posted by Mish Sukharev on

Welcome back to Lowering The Bar - our series on answering some of the most common questions we get from our curious visitors. Today we put together some Agave cliff notes to help you dive deeper into the wild, diverse world of tequilas, mezcals and all things agave!
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Lowering The Bar: The Sweet and Simple Truth About Syrup

Posted by Mish Sukharev on

Recently I was helping a friend come up with a cocktail of his wedding - he wanted something gin based, with lots of flavors of pine and other California rooted flavors.  I set off experimenting with different vermouths, teas, fresh infusion, etc. And while I was getting close to the flavors he wanted, the end result always tasted somehow not complete. Like something was too thin and hollow. Many of us who experiment with cocktail recipes know all too well the frustration of feeling like the cocktail is almost there - but somehow held back from being fully realized.
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