Courtney Iseman is a freelancer writer focused on the craft-beverage space, based in Brooklyn, New York.
With its long-established tradition and unique flavors, aquavit is finding favor among North American drinkers and bartenders—and among craft distillers, who appreciate its familiar process and opportunities for distinctive character.
There are costs and challenges—and it’s not all that easy to find—but a growing handful of distillers are excited about the potential of Kernza, a perennial grain domesticated for its environmental benefits.
You’re not hallucinating: Absinthe is enjoying some overdue growth among American drinkers. In the first of a two-part series, we consider its background and trajectory—and in the next, we’ll zoom in on the craft of making it.
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Once you understand the basics of absinthe and broadly which path you intend to follow, it’s time to make some flavor decisions. Here we consider how you can put your own thumbprint on the spirit via botanicals and other creative choices.