THE MORNING AFTER
HANGOVERS are mysterious. Their engendering mechanisms and complex, intricate, unpleasant nature are largely unknown. Prevention and cure have been more the province of speculation than science, of myth than medicine. We are, accordingly, grateful for any small addition to our knowledge. Here is one. Danish researchers wondered whether the severity... Read More
SCOTLAND TOASTS SOARING WHISKY EXPORTS
SCOTCH WHISKY exports have almost doubled in the past 1O years, according to new analysis of HM Revenue & Customs figures by the Scottish government. The figures show that the value of Scotch exports increased by 87% from £2.3 billion (US $3.78 billion) in 2OO3 to £4.3 billion (US $7.1... Read More
LOOSENING THE LICENSE CAP
FOR MANY a year coveted on-premise liquor licenses in Boston have been extremely hard to come by. That may be changing as the City Council has voted in favor of a law that would potentially revitalize city neighborhoods. City Councilor Ayanna Pressley has been working for more than two years... Read More
POLITICS AND LIBATIONS
DO YOU PREFER light or dark spirits? Red or white wine? A Bud or a craft beer? As it turns out, your answer may be a good indicator of your political orientation. According to new research, Democrats prefer clear drinks, while their Republican counterparts would rather enjoy a serving of... Read More
A DRINK WITH MICHEL BOISSY
MICHEL BOISSYChief Juice GuyFreshbev Craft Juicery IF YOU’VE EVER tried a margarita with fresh squeezed juice and agave nectar instead of sour mix, you know what a difference it makes in taste. So why don’t more bars and restaurants get serious about citrus? That’s what Michel Boissy, CEO and Co-Founder... Read More
ENDANGERED COCKTAIL OF THE MONTH – PICON PUNCH
The bibulous among us have so much more to thank France for than just wine: dry vermouth (also sometimes referenced as French vermouth), cognac, armagnac and calvados, as well as a whole host of other delightful proprietary liqueurs without which our cocktails would be simply too tart or too boozy.... Read More
UPCOUNTRY ABBEY
ANCIENT WISDOM teaches us that stressed vines make good wine. Our focus today, Abbazia di Novacella, carries this advice about as far as anyone can, short of committing viticide, thereby achieving laudable elegance and longevity in its wines. In fact, vines here live no more than 25 years, so stressful... Read More
BARBERA
It’s almost impossible to discuss Barbera without also considering Nebbiolo. Despite increasing recognition, it remains one of the least respected red grape varieties in the world, an image problem related largely to the relationship it has with its nobler cousin in their Piemontese homeland. There is no question that Nebbiolo... Read More