Time for a spooky new Frolic Afield. Back again on The Alcohol Profressor, I’m taking you all on a gaslight tour of New York City’s most famous haunted bars and taverns. Booo-zy Tales of Spirited New York will bring you face to face with spectral sailors, poltergeist pirates, and at the ghost of at least one drunken poet. Or, if nothing else, you’ll get a decent pint and a dram of Tullamore Dew.
October. When the weather gets cooler (except when it’s 85 degrees outside) and drinkers turn to thoughts and tumblers of whiskey (unless, like me, your thoughts never left it, even on the hottest of summer days), and Pappy Van Winkle begins to slowly rumble like that Hobbit dragon with hints that they might be releasing their annual allocation of whiskey upon the world any week now. Lazy newspaper and website writers will then conspire to fill up their page with yet another list of “the best whiskey in the world,” in which they repeat the exact same thing they said last year and the year before and the exact same thing every other lazy content generator has coughed up (calling slapping together a slideshow and accompanying sentence “writing” is a bit much). This means it’s also the time of year that liquor store employees start to get the nervous, annoyed shakes in anticipation of a legion of status seekers and well-meaning new buyers and gift seekers flocking to the store to inquire as to the availability of what will inevitably be listed as the best, most desirable whiskey: Pappy Van Winkle.
Another frolic afield! This time I’m over on Alcohol Professor again, writing about the history of Brooklyn Brewery and the New York Distilling Company, two Brooklyn-local efforts sharing a common founder. Will whiskey be sampled after the tours? Sadly, not yet. But beer and gin? They’ve got that covered.
Another Frolic Afield! I’m back on Alcohol Professor, discussing the cocktails at the recently opened East Village bar Boulton and Watt.
Over at Alcohol Professor, I have some things to say about Odd Bedfellows, a whiskey tasting at Brooklyn’s Tooker Alley that focused on whiskey that breaks the mold and challenges the imbiber with flavors and ideas not commonly associated with the spirit.
Although Manhattan’s Chinatown is the best-known of the city’s many Chinese enclaves, other pockets of settlement that draw far fewer tourists and don’t really cater to non-Chinese speakers exist all over the five boroughs. The biggest, most crowded, and most interesting to explore is the Chinese neighborhood in Flushing, Queens. Sitting in the shadow of Citi Field and the remnants of the World’s Fair, Flushing is a massive Chinese neighborhood with a dense concentration of restaurants, shops, and arcades. It sees far fewer tourists than Manhattan’s Chinatown, so navigating it can be a little trickier if you don’t read and speak the language. Many signs have no English translations (some have Spanish translations), and many shop proprietors speak very little, if any, English. But fortune favors the adventurous, and you can generally get along just fine so long as you recognize the fact that, unless you are Chinese, you are the minority here.
Maintaining the most notable presence amid the scattered remnants of Louisville’s once mighty whiskey distilling industry is Brown-Forman. Their facility near the corner of Dixie Highway and West Broadway (right across the street from Heaven Hill) is crowned with a giant bottle of the distillery’s signature product, Old Forester Bourbon. There is a second location a little further up the road at 2921 Dixie Highway, where I believe most of the distilling takes place, but it doesn’t have a giant bottle of Early Times or anything on it. About the only thing to see when you drive down the service road to that facility is a security guard who will politely but firmly tell you to turn around and please don’t take any photos. Neither location is open to the public for tours, but at least the 850 Dixie Highway location sits right on the highway, so you can stand on the sidewalk and take photos of the building and the giant bottle of Old Forester — though if you are particularly nerdy and linger around too long trying to get your photo just so, the guard at the front gate might get suspicious and start making calls.
Over yonder on Alcohol Professor, I wrote an article about visiting Corsair Artisan Distillery in Nashville.
Over on Alcohol Professor, I write about visiting Virginia’s A. Smith Bowman whiskey distillery and meeting their master distiller, Truman Cox.
February 21’s Good Spirits represents the second Edible magazine event I’ve had the chance to attend, the fourth time they’e done this particular event, and for my money they put on one of the best and best-organized food and drink events in the city. This year’s event was held at 82 Mercer, and only twice in my preparation did I pause and stupidly ask myself what their address was. It’s a nice space with two cavernous rooms which, for this event, were lined with tables staffed by some of New York’s most interesting food, spirits, and cocktail makers. It’s almost overwhelming the amount of food and drink available for the sampling, but Edible organizes their events in such a way that, even with a large crowd and a lot of vendors, it’s easy to both gauge what you want and actually get to it. A lot of food and drink events are circus disasters, oversold, jammed too full of attendees, and impossible to move around during. Not so here. I know talking about crowd control and logistics isn’t terribly exciting, but when you’ve been to enough events that don’t have these things down, you suddenly realize how important it is and how much more enjoyable it makes an event.