Autore: redazione Bartales

It was around 500 years ago that the world’s oldest coffee brewing method was established, influencing the course of beverage history and consumption for many years to come. During the 16th century, the process was considered a revolutionary method and welcomed in man’s pursuit of the perfect brew. Before technology modernised our exhaustive consumption of the drink, this traditional method reigned supreme and today continues to be used regularly across various cultures. In celebration of coffee culture, specialist Robert Forsyth will be working to replicate the ‘ibrik’ Turkish coffee method for crowds at this weekend’s Sydney Aroma Festival. Having worked…

Membre d’une expédition de Morton Stanley au Congo, James Jameson est désireux d’assister à un repas de chair humaine. Voici une petite histoire à déguster avec un verre de whiskey Jameson. Vous savez, celui qui est distillé trois fois parce que c’est meilleur ! (Avec modération, bien entendu.) Finalement, pas sûr que l’expression “à déguster” soit la plus adaptée. Car le méfait commis le 1er juillet 1887 par le petit-fils du fondateur de la distillerie irlandaise, au coeur de l’Afrique noire, est si monstrueux que mêmeMarc Dutroux en a des larmes aux yeux à son souvenir… James S. Jameson achète une fillette…

When we dreamt up the idea to launch our small-batch distillery and bar, we knew we wanted to take the scientific approach. That’s why we contacted Professor Paul Hughes – head of Brewing and Distilling at Heriot-Watt University. With his wealth of knowledge and over 20 years’ experience, we knew we could conjure up something magnificent together. As gin is well known to be a complex, enigmatic spirit, to push its boundaries we needed to conduct all manner of experiments – the Professor was delighted to collaborate: “Edinburgh Gin are reinvigorating a product of the past and I find that…

(WSJ) With its strong flavor and fiery aftertaste, Kweichow Moutai isn’t for everyone. With prices for vintage bottles of the liquor spiraling upwards, it’s now for even fewer people. On Sunday, at an auction hosted by Chinese auction house Beijing Googut Auction Co., 540 milliliter bottles of Moutai produced in the 1980s sold for between 60,000 yuan ($9,700) and 70,000 yuan ($11,300). That was up from between 50,000 and 60,000 yuan last year, and around 30,000 yuan at the end of 2012. That makes it more expensive than a bottle for 1982 Lafite Rothschild, one of the most sought-after wines…

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The Museum of the American Cocktail is hosting one of their special “Touring the Cocktail” evenings at Guelaguetza Restaurante on July 23rd. It’s a tequila appreciation evening with Oaxacan food tastes.Tomas Estes, Mexico’s official Tequila Ambassador to Europe has the details for us. He is also the author of The Tequila Ambassador. Tomas Estes, London resident, native Angeleno, acclaimed restaurateur, and Mexico’s “Official Tequila Ambassador to Europe,” issues participants a passport to the world of tequila and takes them on a behind-the-scenes tour of agave spirits. Josh Goldman, Co-Founder ofSoigné Group, a portfolio of 12 Los Angeles-area craft cocktail bars and restaurants, executes a drink menu that…

Trasgrediamo un po’ e muoviamoci su sentieri diversi dal solito: viriamo sugli alcolici. Nelle specifico, ripercorriamo la storia di due cocktail classici. Il solido e amatissimo Negroni e il più sofisticato e bondiano Martini, due vere istituzioni. Vi prego, non fate strane supposizioni sulla mia persona e sul perché mi sono svegliata con l’umore etilico. Di seguito, tutto quello che ogni gastrofanatico in possesso (ancora per poco) delle sue facoltà mentali dovrebbe sapere per poi fare la scelta definitiva. O scolarseli entrambi. NEGRONI Correva l’anno 1920 e quasi per caso nasceva il nostro amato cocktail arancione scuro. Il conte Camillo Negroni…

This summer, Patrón is releasing a new line of higher-end tequilas called Roca Patrón. The new line features three different expressions, Roca Patrón Silver which is 90 proof, Roca Patrón Reposado which is 84 proof and Roca Patrón Añejo which comes in at 88 proof. All are made at a higher proof than the brand’s classic line. Roca Patrón is made using what’s known as the tahona process, which employs a two-ton piece of volcanic rock (known as a tahona wheel) to crush the cooked agave. This produces juice and fibers that then ferment in a wooden vat for up to 72…

Which Rum, What Cocktail and Why? This seminar was presented by Plantation Rum and held by Jeff Berry, Alexandre Gabriel, Martin Cate and Philip Duff and the room was packed and of course all the usual suspects were there They took us through the history of rum, the tiki era, Don the Beachcomber, Trader Vic… and then a very interesting theory about the rums Trader Vic used in his Mai Tais, or rather the Martinique rum part. Most of us (if not all ?) have always thought that the Martinique rum Trader Vic used was an agricole rum, but there is a new theory…

IF YOU’RE NAME’S NOT ON THE LIST, YOU’RE NOT COMING IN. Unless, that is, you pay tens of thousands of pounds, contribute to a refurbishment, or offer free stock. Selling spirits in the on-trade is a complex business. The idea that a bar owner simply sells the spirits he wants to, based on the suitability of the liquid, is quaint at best – there are manifold other considerations that have nothing to do with the product. Of all the spirits, vodka is where the volume is at so tends to be the deal-maker – the salesman of the portfolio who comes…