Meredith Lantz


Your Pocket Guide to Mezcal, and the 5 Types To Try Before They Get Wildly Popular And Expensive

Posted by Meredith Lantz on

Mezcal is to Tequila, what Rye is to Bourbon, which is to say, a still lesser-known, under-appreciated by most, but very interesting cousin. Curious imbibers tend to start with an approachable mezcal that is mellow, fruity, and sweet, before moving into the more polarizing flavors of smoke and spice.
Read more →

Fizz, Sparkle, Pop: 10 Ways to Make Bubbles Better

Posted by Meredith Lantz on

We can't stop when it comes to things that fizz, sparkle, and pop, but we don't have a bottomless bank account.  So when we reach for the value choice sparkling wine, we often also reach for a modifier to jeuje it up.
Read more →

Home Base Bourbon - a safe bet for your new house whiskey

Posted by Meredith Lantz on

Home Base Bourbon is the perfect distillation for its name: a comforting, reliable choice to return to time and time again - dependable yet dynamic, familiar yet exotic, and supportive of whatever you add to it (particularly if it is a sweetener and bitters for an Old Fashioned).
Read more →

What to mix when it's time to find a new planet: Saturn Cocktail Recipe

Posted by Meredith Lantz on

The calendar says winter is coming, but the chill might turn to a permanent freeze based on yesterday's Presidential nuclear declarations.  We're hoping to keep our drinks on the rocks, but our planet neat.  As professional merrymakers, we've got the perfect way to stay optimistic and keep your glass half full.
Read more →

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

Posted by Meredith Lantz on

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.
Read more →