Seeking a monument to Prohibition’s immense impact on American society, the writer finds it in a French colony.
Bourbon whiskey has had a long, rugged ride from the frontier to the top shelf
After two hundred years bourbon whiskey appears to be coming into its own.
IT’S MORE THAN JUST A POTENT DRINK, AND MORE THAN THE INSPIRATION FOR SOME HANDSOME ANCILLARY EQUIPMENT. IT IS MODERN TIMES, BROUGHT TO YOU IN A BEAUTIFUL CHALICE.
In November 1943, as Allied leaders met in Teheran to plan the defeat of Nazism, Franklin Roosevelt asked Joseph Stalin to join in a toast. Inevitably, at that moment in history, the drink the American President offered was a dry martini.
AFTER TRYING TO PRODUCE DRINKABLE WINE for three hundred years, we finally got the hang of it—so effectively that in the last quarter-century our results have raised the quality of winemaking all over the world
A GENERATION AGO THE United States was little more than an afterthought in the world of wine. America certainly had a long history of grape growing and winemaking, but that history hardly mattered. Nor did the wine itself much matter.
The voice down at the other end of the table was edged with irritation. “Damn it, Prohibition was a failure too. You’d think we’d have learned something by now!” Then my friend turned to the dinner party’s in-house historian. “Right, Bernie?”
In the early years of this century, when an American scholar, James Schouler, could still define history as the record of “consecutive public events,” it would have been inconceivable for the American contribution to the world’s varieties of distilled spirits