andrew.tobia@gmail.com t: @andrewtobia i: @andrew1tobia. With over 15 years of experience behind a bar, Matt is the Amazon.com of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd (https://untappd.com/user/mattarchambault). Warren was born and raised on a Biodynamic farm in NJ. Today, distillers are experimenting with the different flavors that certain barrels add by aging gin in old Madeira, bourbon, wine, rye, and Cognac casks. Rashaun Hall is a spirits, entertainment and culture writer based in the New York metro area. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. Tom Cat Gin is an expedition into uncharted territories. Vernon. His passion, interest, and curious nature about food and spirits remained powerful influences. Add all ingredients to mixing glass and add ice. Ingredients: In: Articles, Recipes. Ashtin Berry is what you would call a Champagne fiend with a scotch habit and a knack for ridiculous, but tasty pairings. John Pomeroy is the epitome of balance – in life and in his cocktails. Kevin Gibson is a Louisville, Ky.-based writer who writes about breweries, restaurants and the great city he calls home. He lives in Washington D.C. and South Florida. As a Freelance Writer, Hudson Valley NY Craft Beer Columnist and Beer Blogger, he is discovering the rest of his life, one sip at a time. When Sara isn't working, reviewing or writing, she can be found laughing with family and friends or taking long walks with beagle Bailey. Follow him on Twitter @allanroth. in Theatre and had a wonderful eight-year career as a stage and film actor. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. I find all of that quite fascinating — if not exactly mixable with tonic. The Signature Cocktail was created by Jenna R. Kumm of Blue Grass Tavern. “I used to be steadfast when we released our Reserve gin that it only should be enjoyed neat or on the rocks, and I think a lot of people come to the table with that preconception,” Bumpers says. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. Ashley is a certified sommelier and entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops. Follow her on twitter @girlsgogrape. For those unfamiliar, the Barr Hill brand is part of Caledonia Spirits, based in Hardwick, Vermont. Follow him at @messyepicure on Twitter and Instagram or at themessyepicure.com. She shares her love for all things food and drink related on her blog, limerence + liquor. Follow him @supercasz. Find more of Rashaun’s writing here. Barr Hill Gin. The palate is quite different, clearly the product of a barrel regimen, with an intense licorice and clove note immediately hitting the roof of the mouth, followed by notes of burnt caramel, orange peel, and a more general gingerbread/baking spice character. Mike Gerrard is an award-winning writer who specialises in travel writing and writing about spirits. He regularly tastes whisk(e)y and blogs about it at tire-bouchon. Garnish by squeezing the citrus twists over the top of the cocktail. On: July 6, 2017. Barr Hill Gin is a unique endeavour in that just two botanicals are used: juniper and honey. Especially cheese. He is quite talkative. The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. •1.5 oz. She has authored several books, including cookbooks on Mexican and Korean cuisines. Side Note: How to make the Pear and Anise Syrup: He loves the Green Bay Packers, loathes cucumbers and once interviewed Yoko Ono (pissed her off a little, too). When she isn't busy writing, she enjoys cooking, eating shawarma, traveling, and wondering whether or not the obscure beverages she buys during her travels will be confiscated at the border. Tony Sachs has been writing about spirits and cocktails since 2007. LeNell Camacho Santa Ana once boasted the world's largest American whiskey selection in a retail store in her eponymous Brooklyn shop. Lincoln C. Chinnery III is a freelance cocktail journalist who has written for Edge Publications, AM New York, Metromix and VODA. Driven by her passion, she started and completed her French Wine Scholar (FWS) course graduating with Highest Honors and is continuing with the inaugural Master of Champagne course through the French Wine Society. ), it only makes sense that the interest in barrel aged gin would also grow.”, Besides, who doesn’t want to be the person in the know? October 27, 2020 by The Gourmet Insider For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. A James Beard Award nominee, she was a restaurant critic and food writer for the LA Times for nearly two decades. I was in Champagne this year to achieve a Vocational Bachelor's Degree in International Trade of Wines and Spirits, and now in NYC to do an internship for an importer. Ashlie is interested in music, lifestyle, fashion, and travel. Alicia Raeburn is a bartender and freelance travel and food writer. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. Emma Criswell is head of the "Grain Team" at Deussen Global Communications, a sales associate at Frankly Wines and a freelance marketing consultant for wine, spirits and culinary brands. You can also follow her on Twitter at @msmarysa. Twitter @cognac-expert https://twitter.com/cognac_expert. Bluegrass Tavern was selected as the Best South Baltimore Restaurant in 2015. Adam Levy is the "Alcohol Professor" and Founder of the International. Matt is very knowledgeable about the different types of alcohol and despite his calm demeanor on the video. Enter your email address to follow this blog and receive notifications of new posts by email. Today, things have changed exponentially. He likes to read, watch, listen to, eat, drink, and otherwise experience things, and then write things about those things. More info: www.pintsandpanels.com. Follow her on twitter @la_dolce_vino. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. Partial funding for development of this website made possible by a Rural Business Development Grant through the Northern Community Investment Corporation from USDA Rural Development. The spirit is then blended down to 45% with water before the honey is added. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. Since 2012 Allan has worked at Char No. In: Articles, Recipes. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. In his spare time, Matt has driven a mini-van off a cliff, endured water-boarding, and once appeared on Good Morning America as part of an elaborate prank. Designed using Unos. Follow her Champagne-fueled adventures on Instagram at @takeittocourt. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. •Add Millstone “Harvest” Cider. •.75 oz. Lemon or Orange Twist, or both for garnish. I decided to pair the gin with a dry vermouth. Tim has been tending bar in New York City since 2003. Tom Cat Gin is an expedition into uncharted territories. Follow him on Instagram and Twitter at @bkbeerreview. With a degree in creative writing, a course at The London School of Journalism, and a desire to lose herself in words and dare one say it- alcohol, Danielle is one happy, creative and beverage passionate woman. Matthew lives in New York City with his wife, and their two wonderful MacBooks. “It is pretty versatile in most classics,” Harris says, “but its vanilla and woody quality wouldn't play too well in a Martini, specifically if it was dirty.”, Of course, there’s nothing wrong with paring it all down to as simple as it gets. Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions (http://www.etchingexpressions.com/) as Official Wine Commentator & Reviewer. Becca Yeamans has a Bachelor's of Science in Biology from Saint Michael's College in Colchester, VT, and a Masters of Science in Environmental Sciences from the University of Virginia in Charlottesville, VA. She has extensive research experience as well as experience working in the wine industry. Think again!”. Figuring out how to use barrel-aged gin is something that the bar industry should get used to, because the trend doesn’t appear to be slowing down.