What We’re Drinking – Cruz Silver Tequila

David Honig
Wine Reviews
1 min read
Cruz Silver Tequila comes from the highlands of Jalisco, Mexico, and is made from 100% blue agave. The agave is baked in clay ovens, cooled, then crushed, before it is double distilled in stainless pot stills. The aroma is surprisingly soft, like cucumber, agave, and velvet. On the palate, flavors

El Dorado is worth searching for

W. Blake Gray
Features
5 min read
The divide in California wine seems simple: the coasts are cool, the interior is not. But then there's El Dorado. El Dorado doesn't neatly fit into any category. It's much cooler than most of California's interior because it's so far above sea level. In fact, the Fair Play subappellation, which

What We’re Drinking – Papa’s Pilar Blonde Rum

David Honig
Wine Reviews
1 min read
Papa's Pilar Blonde Rum, like the Dark Rum, is sourced from Florida, Central America, and the Caribbean. It is column distilled, then solera aged through a series of different used barrels, first American Bourbon, then a mix of American Bourbon and Port, and then Port. Finally, it is blended and finished in Spanish

What We’re Drinking – Papa’s Pilar Dark Rum

David Honig
Wine Reviews
1 min read
This is a truly unique rum, from production to flavor. Rums from Florida, Central America, and the Caribbean, some pot distilled and some column distilled, are solera aged through a series of different barrels. First they are aged in American Bourbon barrels. It goes next into a mix of Bourbon and Port

From grape to grain in Greece

Simon J Woolf
Beer Reviews
3 min read
When it comes to 21st century microbrewers, I have a certain image in my head, probably heavily based around the world's most famous “Gypsy brewer” Mikkel Borg Bjergsø. Hailing from Scandinavia and sporting a resplendent fisherman's beard, Bjergsø is a defining figure in today's dynamic microbrewing world. Sophocles Panagiotou, master brewer