While in Oregon this past winter, I spent the majority of my time trying out local spirits producers. Surprise? One such destination of note was Eastside Distillery (est. 2008), right […]
I’m willing to bet that most bars you’ve been to don’t have “digestif” or “apertif” sections on their drink menus – that is, anyway, if you live in America or […]
You may or may not have noticed a lot of “whisk(e)y”s appearing in my posts. It’s not just me being annoying. It’s me trying to not get my numpty butt […]
It smells like vanilla extract, and more importantly tastes like what you think vanilla extract should actually taste like (c’mon, I know we’ve all been there). It’s an extremely smooth, vanillin-free whiskey made of local grains that are ground in-facility, and the byproduct of fermentation is given to local farmers to feed their animal habitants. Moreover, 8 Feathers recycles the water it uses, saving a hell of a lot of the resource in production. Some really good stuff here.
Think Bacardi 151. But also don’t, because that’s kind of the worst, and not really the same thing.
When I Snapchatted that I was making a drink with whiskey and red wine, I received more “eww”s back than anything else. Fair enough. If I hadn’t directed my life into the spirits world, I, along with my 23 year-old peers, would also probably imagine some room temperature Jack poorly mixed with a vinegary, tannin-heavy “house red”, whatever that means. I, too, would tell that to please fuck off.
Poor Cuba. The cocktail honoring an incredibly important time of your life as you burst into a state of independence has been reduced to and cemented as the sloppy white finance […]
Coming back from visiting the family in Boise and a short Portland jaunt – the duration of which I had a piss-poor diet and wasn’t sleeping much – I was feeling a […]