Take Some Bitters Advice For the home mixologist, the commercially available bitters can seem confusing:
Not content to merely add yet another gin to the cabinet of small-batch spirits fans, two Washington craft producers are incorporating island ingredients to impart a Northwest spin to their spirits.
Stephen McCarthy is the godfather of American craft distilling.
Eating seasonally is commonplace nowadays in the Pacific Northwest, yet the same principles—with a modicum of patience—apply just as well behind the bar as at the dining table.
No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now: I make the best Amaretto Sour
This liqueur came out of a conversation with Andrew Friedman and Keith Waldbauer, co-owners of Liberty Bar in Seattle
If spirits are about flavor, then where does vodka fit in?
The Northwest is a center for North American Saké:
With an emphasis on flavor rather than alcohol, the Pacific Northwest is rapidly becoming a leader in craft-oriented small-batch distilling.