AltWeeklies Wire
Shot of Malort, Hold the Grimacenew
Six bartenders do their best to redeem Chicago's native wormwood liqueur.
Chicago Reader |
Mike Sula |
04-13-2009 |
Food+Drink
How Boutique Booze Could Help Change the Lives of Poor Farmersnew
When restaurateur Jean-Denis Courtin decided to make his own vodka, he wanted it to be not only original but also "all natural, fair trade, and additive free." In the mountains of South America, he found a way to have it all.
Chicago Reader |
Julia Thiel |
01-26-2009 |
Food+Drink
Boozing Through the Ages: An Inebriated 'History' of Drinking in Portlandnew
Sure, we can drink. We can drink like champions. But that doesn't make us special. People have been drinking in Portland since it was little more than a hardscrabble tent town cut from the banks of the Willamette.
The Portland Mercury |
Patrick Alan Coleman |
01-22-2009 |
Food+Drink
Liquor Titan Phillips Distilling Aims Top Shelf With Organic Vodkanew
The Minnesota company wants you the think globally, drink locally.
City Pages (Twin Cities) |
Rachel Hutton |
08-13-2008 |
Food+Drink
Integrity Spirits Will Fulfill Your Fantasynew
Trillium Absinthe Superiere, the latest release from small-batch distillery Integrity Spirits, is dominating the company's production these days. Stores can't keep it on the shelves, even at $60 a a bottle.
The Portland Mercury |
Patrick Alan Coleman |
07-24-2008 |
Food+Drink
The Big Bad Bottlenew
By the turn of the century, Forties of malt liquor had been left for dead. With antiquated delivery and brewing methods, there was no compelling reason for anyone to rescue either Forties or malt liquor. Which is exactly why one man is trying to save them both.
Riverfront Times |
Mike Seely |
06-13-2005 |
Food+Drink
