The product, named Palcohol, is a powder in a small pouch to which water is added for the equivalent of a shot of vodka or rum. It’s also produced in two cocktail varieties: Powderita and Cosmopolitan.
“Cocktails were struggling because they were kind of for the square, old-establishment types, they weren’t for the new generation,” says Wondrich, drinks columnist for Esquire magazine. Old-school bartenders were retiring and “getting replaced by young wannabe novelists and actors and not people who were going into it for a profession.”
“We believe this allegation is false and misleading and that all wines being sold in the U.S. marketplace are safe,” the institute, which represents more than 1,000 California vintners and related businesses, said in a statement.
“This is a sign of the time,” said Jan Suran, who heads the country’s association of small brewers. He said part of the success is that “they can offer wide varieties of beer.” And along the way, “historical, industrial buildings have been renovated in a beautiful fashion.”
The U.S. government approved nutritional labels for alcoholic beverages in 2013, but they’re voluntary. Diageo had long expressed interest in putting the information on its labels so it could appeal to consumers on low-carb diets. The company plans to seek approval for similar labeling in the European Union.
So I’ll be blunt. I.W. Harper is not going to be the next Pappy Van Winkle. But for those of us unable or unwilling to shell out that sort of cash to knock one back, this is a good thing.
Because Irish whiskey is triple distilled, it’s smoother and lighter than other varieties, such as Scotch whisky. And that means it mixes well.
“It’s quite amazing to see this floating cloud and smell the aromas,” says Coronado, whose official title is “cocktail innovator” at the ThinkFoodGroup founded by chef Jose Andres, a leader in so-called molecular gastronomy, an avant-garde approach to cooking that borrows techniques and tools from the science lab for the kitchen.
DAVIS, Calif. | Hoby Wedler was born blind and curious 27 years ago. He’s used those two traits — and a refined sense of smell and taste — to develop an expert palette that is garnering rave reviews in California’s wine region. The Sacramento Bee reported Sunday (http://tinyurl.com/kpy9yzc ) that Wedler’s monthly “Tasting in the Dark” series at […]