I know, I know. At this point, someone needs to make a guide to gift guides. The next two weeks will see you flooded with them in such volume that finding the right gift guide because even more difficult that finding the right gift. So you will just have to trust me when I egotistically say that if you are planning to by booze for someone, my guide on Alcohol Professor can help you out. Many spirits, many price ranges, and you know I don’t go in for that “this gift is for men! Here’s some Skinny Girl Margarita for you ladies” balderdash.
- Part one: Vodka, gin, tequila, and mezcal
- Part two: Rum, Cognac, Armagnac, and calvados
- Part three: Scotch, American whiskey, and international whiskey
- Part four: the oddballs — amaro, absinthe, cordials, liqueurs, shochu, and strange whiskey
Thanks to Tanya Robinson of Wine Concierge and Astor Wine and Spirits for helping me out with the rum and vodka.
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 The Cultural Gutter, I’m taking a look at one of my favorite sci-fi book series from my youth. Return of the Tripods chronicles my revisit as a man grown to John Christopher’s Tripods trilogy: The White Mountains, The City of Gold and Lead, and The Pool of Fire, which I first discovered when they were serialized as a comic strip in Boys’ Life magazine.
Over on Alcohol Professor, editor Amanda Schuster canvassed my fellow writers and me about what we’ll be drinking over the (American) holiday weekend. Spoiler alert: I am drinking a really cheap Spanish brandy. For the rest of the story, have a gander at Our Writers On What They’ll Be Sipping This Thanksgiving and get to shopping before the ice storm seals us all in.
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.
It’s a blue moon month for me over at The Cultural Gutter, and I get the honor of ushering in All Hallow’s Eve, scary sci-fi style. Something Kinda Funky looks at the time Buck Rogers, Wilma, and Twiki faced off against a nefarious Space Count Orlok in the classic Buck Rogers in the 25th Century episode, “Space Vampire.”
Last Halloween, I wrote an article on Alcohol Professor about haunted bars in New York City. Well, gather ’round the campfire, children, because I’ve more macabre drinking tales yet to tell. Only this time, we’re going global. Son of Booooozy Tales: Haunted Bars Go International looks at haunted pubs, bars, and watering holes in New Orleans, Seattle, London, Wales, Dublin, Edinburgh, and Sydney. Be ye fairly warned. The person sitting next to you at the bar might have been there since the 1800s.
My latest Frolic Afield at Alcohol Professor takes me far afield indeed, through New England, past Halifax, and up into the wild north of Nova Scotia. Malt & Moose is the tale of this journey most epic, a journey that included inadvertent weapons smuggling, attractive border guards, grazing moose, and of course whiskey since the point of the trip was a visit to Glenora, Canada’s first single malt whiskey distillery.
In another Frolic Afield over at Alcohol Professor, I take a look at the growing trend of “single grain” whisky. With the Grain explains what single grain whisky is and how it’s different from single malt, then looks at some of the brands whisky distillers are pushing onto the market in their ever more aggressive attempts to steer people away from single malt whisky with an age statement.
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.