I understand that most craft distillers in the US actually derive their alcohol from a massive distillery in Indiana (MGP). The craft distillers then add their own flavors and may further age the original product in their custom barrels. I wonder if the author of this article or fellow readers could help identify distillers that actually make their own alcohol.
Hi — Good question. Many “distilleries” do source their liquid from MGP, but many don’t. Some are more transparent than others. Look for words like “bottled by” or “produced by,” instead of “distilled by.” Also look for “Lawrenceburg, Indiana” on the back — that’s the home of MGP. That’s a giveaway (that said, MGP makes great whiskey!). It looks like you’re in DC — great, true craft distilleries in your area include Catoctin Creek, Maryland Spirits Co, Green Hat and Reservoir. — Clay Risen
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These medieval recipes bolster what my mentor, the late great San Francisco publican Charles “Mac” McLaughlin, taught that mixing a cocktail was like mixing a magic potion; you have to understand who it is for and what effect it will have on them.
A superb and valuable article.
For those who are poo-pooing the ideas of Medieval beverages, you're missing the point. History comes to life when you understand what was done and why it was done. I'm in the SCA and there are hundreds of people who would trample each other to get a glimpse at the library and dozens of dozens would make a pilgrimage to taste some of these concoctions.
Five years ago, I wouldn't have been among anyone reading this article, but having met my boyfriend and becoming a member of the SCA, I've met some home brewers who would run out and buy a case just to have at a tasting. I've made hippocras, mead and grut from old medieval recipes. All yummy and fun. Never wanted to be a brewer, but that's what you get for dating someone who does. LOL
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I have one word in response to this article—amari.
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Yuppie stuff. Just so nasty and gross. Stick with the big players. This is a hipster fad that will pass.
@MSB
Another point of view would be from those of us who consider ourselves serious mixologists and follow the advice of Harry Craddock, author of the classic Savoy Cocktail Book, who said “hereinafter, learn all that is known about cocktails.”
This article is chock full of intriguing stuff relevant to our profession.
As the editor at the Minneapolis Institute of Art involved in producing the free digital publication of “Alcohol’s Empire,” I wanted to alert Times readers of the rich history and historical recipes it contains. Tattersall also provides contemporary adaptations so you can host your own 18th-century cocktail party. Find it at the museum’s website. Cheers!
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@ Diane Richard Minneapolis
Applause, Present arms!, and 21-gun-salute to the Minneapolis Institute of Art for making such treasures avaiable on Internet.
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@Diane Richard The direct url to the digital publication is: https://artsmia.org/publications/alcohols-empire
I'll take a scotch and mini-soda on the rocks with a dash of Wangensteen. (couldn't help myself)
There are a bunch of bars in Toronto specializing in advanced cocktails and more experimental presentations. Not cheap but worth a visit on some special occasion.
Barchef is one.
http://www.barchef.com
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All well and good, but beware of ingredients, or combinations of ingredients, that are less than healthful and some even dangerous -- on their own, in combination with other ingredients on the menu, and with medications or other remedies you may be taking.
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In other words, just because it's natural or from nature or botanical or old fashioned (pun only partly intended) doesn't mean it's inherently safer to ingest.
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When l lived in the Piedmont region in northwest Italy near Cuneo, I met two Italian brothers who introduced me to a liquor called Arquebuse de l’Hermitage. It was first distilled by Brother Emmanuel, herbalist of the Marist Brothers Hermitage Monastery, in Saint Genis Laval, from thirty-three different plants. According to local lore it was developed to treat those shot by harquebus, an early firearm developed by Spaniards in the 15th Century.
We would sit around in the Piazza in Boves and drink this bitter bitter.
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@ Maurie Beck Northridge California
I love bitters, but within some limits. For example, Fernet Branca or Amaro Abano straight are too bitter for me. But, mixed with Campari and some Ginger Ale, they are delicious.
I am making a note to find your Arquebuse de l’Hermitage (French name?) and to savour it bravely in deference to its history.
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I find it strange that absinthe wasn't even mentioned. Kudos to these guys!
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A fabulous place...delicious choices abound. If you don't live here, it's another reason to come visit!
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@Eva Lockhart. Yes,maybe in May. Or June. Sometimes it snows in April.
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Ancient Egyptians had beer that was laced with naturally occurring tetracycline, a "wonder" antibiotic that can treat plague and a host of other diseases.
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Yes, but some people are allergic to tetracycline or take other medications or have conditions that would be adversely impacted by ingesting "naturally occurring tetracycline" or other surprise ingredients in cocktails, beer, etc. Have fun, but be careful out there.
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Arcane botanical liquors are a fascinating thing to explore. Many of today's liquors and bitters began as medicines.
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I love the idea of this. I hope that someone starts a similar endeavor in New York, now that we have much looser laws for distilleries, onsite tastings/sales, etc.
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@Jen in Astoria
To my mind, this is no different than making an herbal tincture, for which you can just use vodka, preferably > 90 proof. Throw in whatever you want, preferably during a full moon, patiently let it sit for a month as the colors slowly develop, and then get hammered like you were always planning to.
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I always regard Minnesota as a quintessential nucleus of everything good that is Usan ( = American). But the historical repository of herbal alcoholic drinks is great news. May its recipes replace the cocktails, straight bourbon and whiskey, and return the country to the enjoyment of "the purity of essence" of drinks based on natural ingredients.
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