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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

According to the Distilled Spirits Council of the United States (DISCUS), Japanese whisky was the fastest-growing luxury spirit from 2015 to 2020, with volume sales increasing 42 percent in that period. As craft cocktails push the boundaries of what bars can do, bartenders have been able to use Midori in unprecedented ways.

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Is Craft Vodka Ready for Its Moment?

VinePair

Often, distillers were just bottling bulk grain neutral spirit (GNS). Smooth Ambler phased out its vodka in 2015 as its whiskey business began taking off, and many distilleries followed the same pattern. Once ubiquitous, craft vodka soon gave way to whiskey. Plus it was easy to produce. which makes Ritual Vodka.

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GSN Review: Silent Pool Gin

Good Spirits News

Thus, Silent Pool Gin was born in 2015, a tribute to its place of origin. The startling teal color of the bottle reflects Silent Pool’s jewel-like coloring, while the handcrafted copper patterns adorning the bottle depict intricate botanical illustrations that subtly hint at the legends surrounding the pool.

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From Dorm Room Shots to At-Home Aperitifs: Millennials Re-Embrace Pregaming

VinePair

Sinsabaugh Pick says drinks haven’t been affordable at cocktail bars in New York or Boston (her former home) since probably 2015. Respondents in Fort Worth, Texas, where the cocktails are “expensive and tiny,” and Los Angeles alike told me that finances play a role in why they pregame at home, too.

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Rum Trends in 2024

Cheers

Then in 2015, we released a single barrel rum.” Wray & Nephew on the Estate in the 1940s and is known worldwide as the storied inspiration for the creation of the original Mai Tai cocktail — was released in June 2023 and sold out in minutes through the brand’s digital channels. We didn’t see many super-premium aged rums back then.

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Meet The Beverage Directors Behind NYC’s New Wave of Korean Fine-Dining Restaurants

VinePair

By crafting cocktails based on Korean ‘sool,’ we aim to convey the contemporary drinking culture and menu preferences enjoyed by Koreans these days,” Ellia says. One of his favorites from the premium pairing menu is aged duck with a 2015 premier cru Pommard. Its smell is now often associated with Seoul’s transport hubs. “By

Wine 52
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Interview with John Wiseman, Founder of Curious Elixirs

Dry Atlas

It’s one thing to make them in your kitchen, but it’s another when you’re figuring out pasteurization for one thousand bottles, let alone what we’re doing now with hundreds of thousands. I’d say that and shipping—how to ship glass bottles. That’s why we’re “booze-free craft cocktails.”

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