-
How is it possible that this 1981 Château Latour was better than the last bottle of 1982 I had? For anyone who knows me, the answer is predictably simple: provenance. Withou...
Next>
-
Last night, I had the great fortune of being introduced to John Skipworth—CEO of the Glenmorangie Company—by Lucas Paya at the Bazaar. Under his arm, a bottle of the much c...
Next>
-
WhistlePig Rye
Last Thursday night, I had the pleasure of tasting one of the most exciting (new-release) whiskeys that I’ve had in the past several years. And, I have the gr...
Next>
-
With all the depraved Tales madness erupting, as evidenced by erratic, incomprehensible text messages streaming in from New Orleans, around the clock—I wanted to address someth...
Next>
-
An amazing evening of Del Maguey Single Village Mezcal at Pancha's in Yountville, CA....
Next>
-
...
Next>
-
The Margarita, in all of its simplistic glory—with more self-professed originators than the internet, see Ted Haigh interview—is all too often forsaken. In a town like Los An...
Next>
-
I had the great pleasure of sitting down with LA's own Ted Haigh--one of the world's leading cocktail historians. Our topic for the day: the Margarita--one of the most popu...
Next>
-
How many times have we had Pisco Sours--and how many poor executions have we endured? Properly made, this cocktail should transport you to a strange and fantastic place, famili...
Next>
-
Last night, I saw the best thing ever aired on the Food Network—something I've lost nearly all taste for.
It was from Season 7, Episode 01 – “Sturgeon” was the secret in...
Next>
