Crew aboard Spanish trading ships departing from Manila may have introduced techniques for distilling coconut sap – helping to shape what would become Mexico’s national spirit.
Articles on Distilling
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The government and some producers are pushing to industrialize the sugar cane-based spirit to boost its popularity around the world, while small farmers fear losing their livelihoods.
Black Americans’ contributions to some of the country’s most iconic dishes and spirits are finally starting to be recognized in the media and in museum exhibitions.
To celebrate National Vodka Day, a food historian debunks myths and highlights unknown facts about one of America’s favorite liquors.
‘Fast liquor’, aged in months rather than decades, is the holy grail for distillers who are trying techniques ranging from using special barrels to blasting their brew with ultrasound.
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Lecturer in School of Chemistry, Monash University
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