In an admission that will surprise no one, I’m a big fan of the website Atlas Obscura. And not too long ago, worlds collided when my job working for vice beat for Alcohol Professor led me to the streets of Chinatown after dark to cover Atlas Obscura’s Cheater’s Party: A School for Scoundrels. What follows is a twisted tale of secret casinos, cardsharps, con men, scantily clad dames, and nearly two centuries of bad behavior in the neighborhood once known as Five Points.
On Alcohol Professor, it’s a celebration of the 10th anniversary of one of my favorite scotches. Monster of the Moors takes us on a journey through every version of Compass Box Peat Monster, from its genesis as a special request for a single liquor store to its position now as the flagship whiskey of the small but much respected Compass Box.
Over on Alcohol Professor, I’m listening to The Crystals and writing in This IS Your Grandfather’s Whisky about the birth of the commercial single malt scotch category. It happened in 1963, and t celebrate the fact, Glenfiddich has produced a new bottle, The Original, and threw a party to commemorate its North American launch.
My latest Frolic Afield over on Alcohol Professor is an account of my September 23rd Mabon Feast. Of course, one celebrates Mabon with offerings from one’s bountiful harvest of grains, including barley, rye, and corn. Granted, in Pairing Bourbon and Cheese With Four Roses, my grains have been distilled into Four Roses bourbon and paired with a selection of French cheeses, but I assume that’s fine with the goddesses and forest folk.
The shift of the whisky market toward whisky with no age statement on the label is causing all sorts of controversy. In my latest Frolic Afield at Alcohol Professor, I throw myself into the debate. Blinded By the Truth is an account of Diageo’s “Blind Truth About Aging Whisky” seminar at Tales of the Cocktail, a tasting meant to illustrate that a whisky’s age and its quality are not dependent upon one another. However, partway through, it became pretty obvious that the tasting was designed to stack the deck in favor of the point the presenters were asserting.
I spent the better part of a week in New Orleans, seeking out voodoo hotspots and attending Tales of the Cocktail. My latest Frolic Afield for Alcohol Professor is about one of the many (very good) seminars I attended during that week. Bartender, There’s an Anchovy In My Drink is a look at the Italian Futurist movement and the futurist opinion on cocktails. And yes, one of the cocktails — or polibibita — had an anchovy chunk floating in it.
My latest Frolic Afield over at Alcohol Professor is To Catch Aperitif, a dizzy account of my efforts at the recent Manhattan Cocktail Classic Industry Invitational to expand my usual area of study beyond the world of whiskey. For me, this meant delving into the bitter, herbal, fruity, and floral world of Italian and Alpine liqueurs, aperitifs, digestifs, and fortified wines in the line-up of importer Haus Alpenz.
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.