VinePair
MARCH 1, 2024
As of 2012, Evan is still in charge. In 2012, KBD took back the Willett Distillery title, and began on-premise distillation once again. The Willett Distillery and KBD dropped out of the association for several decades, but rejoined in late 2012 shortly after it resumed on-premise whiskey production.
VinePair
AUGUST 14, 2024
Hill Farmstead: The first time I went to visit Hill Farmstead, circa 2012, a guy advised that I print out Mapquest (Mapquest!) I remember splitting a single bottle of Grey Monday (a barrel-aged stout with hazelnuts and vanilla beans) nine ways because it was so rare.
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VinePair
SEPTEMBER 30, 2024
Baby Guinness Despite what the name suggests, the Baby Guinness doesn’t actually contain any of the beloved stout — it just looks like it does. Popularized by mixologist Robert Krueger at NYC cocktail bar Employees Only in 2012, the 50/50 combination of mezcal and Amaro Montenegro is a widespread bartender’s handshake.
The Whiskey Wash
OCTOBER 2, 2024
He set out to embolden the spice notes in Westward Whiskey using finishing casks such as Stout, Pinot Noir, and Rum. The American rye was distilled in the autumn of 2012 and then matured in four different warehouses in Clermont, Kentucky. This slow and gentle maturation in the Kentucky heat has ensured a layered and complex expression.
VinePair
JUNE 24, 2024
Later this year, 4 Noses will also release a Michelada featuring hot sauce fermented in a former stout barrel. Tecate debuted America’s first canned Michelada in 2012, while 2014 saw Modelo roll out Chelada Especial, made with tomatoes, salt, and lime. “We
VinePair
FEBRUARY 15, 2024
Pumpkin beer has marked spooky season since the early ‘80s and the pastry stout boom of the mid-2010s saw everything from brownies and marshmallows to coffee and ancho chiles get added to brews. Regardless, the breakfast stout idea took hold and made for legendary beers down the line. Rocky Mountain oysters.
PubClub
JUNE 18, 2025
He was then promoted to Regional Chef in 2012 to oversee all menu development and kitchen operations. His Karl Strauss menu highlights include Duck Fat Pretzel Bites, “Nachos for Grown-Ups” Ahi Poke Nachos, Mac on Tap Mac and Cheese, and Beeramisu featuring Wreck Alley Imperial Stout-soaked lady fingers, mascarpone, and cocoa powder. “I
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