“We’re making whiskey aged in Oregon oak, made with Oregon barley, I don’t know of anyone else doing that” says Immortal Spirits owner, Jesse Gallagher. “Casks are pretty hard to get ahold of, mostly we use re coopered wine barrels that are given this heavy charcoal called Alligator skin.” Their
While many bars tote “local ingredients,” it’s rare that a cocktail is made exclusively with them. Luckily, Southern Oregon has such a plethora of local food producers that it is actually possible. All it takes is a little innovation, minor tweaking and a little bit of extra time. For the
Gin Martini Larks at the Inn at the Commons A golden anniversary hotspot like this must have a good cocktail. The martini is the sure way to go because you can’t honestly claim that you’ve never dreamt of dressing up as James Bond and ironically ordering his trademark drink.
The Pisco Challenge: Wading Into Controversy with a Blind Taste Test and a Headache the Morning After
For the uninitiated, Pisco is a popular liquor from South America made from grapes in a distilling process similar to brandy. It typically is in the 40 percent alcohol range and is made in both Peru and Chile. More importantly, it’s a pissing match for the ages. Chileans will
While you can endlessly parse out the subtle flavor nuances in liquor, in a general sense, it’s pretty easy to pick a tasty one: pay a lot for a well-aged hooch. It’s not quite as easy when you’re picking from the bottom shelf instead of the top. It’s a minefield
O.K., so it isn’t that simple, but pretty close. The name “moonshine” most likely comes from the late 1700s to early 1800s in the Appalachian area where the drink was made at night, in an attempt to keep the illegal activity a secret. The term is still used today