Photo by Amante Darmanin
It’s true: tequila has a bad, bad reputation. And it’s well-earned; tequila’s history is dubious, complicated, full of scandal and poor behavior. But, all of that is in the past. The Consejo Regulador del Tequila (C.R.T.) was formed in 1994 to control, improve and promote the quality of tequila production and has constantly maintained its efforts, even rewriting its standards in 2006. The C.R.T. boldly assures us that tequila has cleaned up its act. Even better, many artistic creations, single-barrel bottlings and unique blends of tequila, all from premium stock, have recently emerged. Jake Lustig of Las Joyas del Agave recently introduced his Seleccion Arte N.O.M. series of tequila. Acting closely as a negociant of agave and of specific barrels, Lustig works only with the best of the best of the Tequileros in Jalisco and bottles only his favorites, with each batch bearing the signature of the distiller on the label. Chiara Shannon of K & L Wine Merchants described the 1079 Blanco Tequila as “one of the coolest tequilas I’ve ever tasted. Absolutely unreal.” Read the rest of this entry »
Photos by David Jensen
Have you ever walked into a beer bar or pub and noticed some of the taps both looked and dispensed beer differently? Or have you ever been to a beer festival, or beer event, where beer was served directly from a spigot in the side of a metal container propped up on a table? If so, then you may have already encountered cask conditioned beer. If not, then after you read this article, I hope you seek some out. Read the rest of this entry »
Photo by bienenwabe
Another busy month on the Menuism Blog! For one, did you know that April was Grilled Cheese Month? Our Community Manager Marisa Miyasaki shares some favorite places to get innovative and delicious grilled cheese sandwiches.
And check out all the other great contributions from our writers this month: Read the rest of this entry »
From a doctor’s hangover cure to an artist’s fast-food mummy, here’s a look back on all of the bizarre food news that you may have missed this week.
Photo by Ben Campbell
• Jason Burke, an anesthesiologist, has started a business of treating hangovers. Calling his new Las Vegas practice “Hangover Heaven,” Burke provides hangover relief to his patients on a swanky bus “outfitted with plush seats and flat-screen TVs.” Offering basic and premium treatment packages for $90 and $150, respectively, patients receive anti-nausea, anti-inflammatory and hydrating hangover soothers. Feeling too exhausted to leave your hotel room? Not to worry — $500 will bring the hangover treatment service straight to your door. Rather than wasting a day recuperating from the night before, Burke and his team will have you up and going in no time. Read the rest of this entry »
Photo by Hugo M Pereira
Port, Sherry, Madeira, Banyuls, and Marsala all hover in that all-inclusive dessert category of wine that most casual wine drinkers don’t take the time to ponder, leaving the dirty work to sommeliers and wine retailers. Others reach for these wines only when they’re busy in the kitchen, looking for something to deglaze a pan or to enrich a sauce for braised meats. While these wines definitely serve a culinary purpose, there’s so much more to explore within this often overlooked category of wine miscellany.
So what do all of these wines have in common and what makes them different from other popular dessert wines like Moscato d’Asti or Sauternes, for example? One word: Fortification. Read the rest of this entry »
