Opening the Our/Amsterdam Vodka Distillery
There's no business model in the alcohol industry quite like that of Our/Vodka. While headquartered in Stockholm, and owned by France's Pernod Ricard, right now there are nine petite production facilities opened or opening around the world—all of which...
Well-Made Condiments by Sir Kensington's
Why read a story about condiments? Or, for that matter: why write one? After doing a full product range tasting with Sir Kensington's co-founder and CEO Mark Ramadan it became evident that there's a conversation here worth having. Over the last...
Afterimage Double IPA by Grimm Artisanal Ales
We were first introduced to Brooklyn-ish Grimm Ales, and their unusual story, at a pizza restaurant; Marta's resident beer aficionado Corey Gargiulo recommended pairing the spicy and bold Amatriciana pizza with Grimm's Tesseract IPA, and it was...
NEW YORK CITY
Utilizing the 360,000 Bees of the Waldorf Astoria NYC
In 2012, Chef David Garcelon, Director of Culinary for the Waldorf Astoria did the unexpected. He brought European honey bees to a new home: six active hives on the 20th floor roof garden of the acclaimed hotel. Today, approximately 360,000 bees...
Misen Perfects the Affordable, Quality Chef's Knife
We all know what a nice knife worth its money feels like—that surprise when the blade actually slips swiftly through a tomato or onion. But for those who can only feel that effortless sensation when occupying a friend's kitchen, there's hope yet...
Moët & Chandon's Dazzling MCIII Release
Acclaimed champagne houses do not release a new product lightly—let alone a heritage brand with over 270 years of winemaking savoir-faire and global brand awareness like Moët & Chandon. And yet, they've just added something to their roster that...
Decoding Dom Pérignon in Hautvillers, France
On the third day of Dom Pérignon's annual grape harvest, we joined the team in the pinot noir fields of Ay, in the heart of France's celebrated Champagne region and toured their medieval abbey grounds in Hautvillers. This was the second stage of their...
BEERS ON TAP
Stella Artois NOVA Small Draught Refrigerator
Over the last few years, Stella Artois has grown to be one of the world's most consumed (and recognized) Belgian beers. With this success comes an even greater desire to innovate in other areas of the food and drink world—such as their year-long...
Discussing Coffee with Marco Lavazza at the US Open
It's been a big year for Lavazza. Not only is it their 120th anniversary, they've also partnered with the Italian Pavillon at the World Exposition Milan 2015 and expanded their tennis partnerships to include a sponsorship of the US Open. We sat...
Plantation Pineapple Stiggins’ Fancy Rum
Once a highly favorable sipping spirit in Dickensian England, pineapple rum faded from fashion and was all but lost until Maison Ferrand proprietor and rum master blender Alexandre Gabriel partnered with spirits historian David Wondrich. In 2014...
Gérard Bertrand's Wine Philosophy
Sandwiched between the Pyrenees mountains and the Mediterranean Sea, the Languedoc-Roussillon region—adored by vacationers for its sunshine and salty breezes—is slowly shedding its reputation for producing abundant amounts of value wine. One producer...
Blackberry Farm's Classic Saison Beer Debuts at Billy Reid
Among the beautiful, sprawling 9,200-acre Blackberry Farm estate in the Great Smoky Mountains of Tennessee, you'll find a world-class hotel, an active farm with over 100 employees and a brewery unlike any other. For years now, the brewery has produced...
Summer to Fall Transitional Cocktails
Whether or not we care to admit it, the seasons are about to shift and with it our consumption habits. Nobody needs to step away from rosé, or hide the Aperol, but we do tend to alter what we imbibe as the weather changes. Over the past few weeks...
Shaun Hergatt's Playful Canapés at Juni, NYC
On an unassuming block east of Koreatown, NYC restaurant Juni lives in the ground floor of the quiet Hotel Chandler—a classic boutique hotel that eschews trendiness for efficient service. The restaurant is the baby (seating just 50) of Australian chef...
Huy Fong Food's original—and unabashedly copied—Sriracha hot chili sauce has forever altered the tastebuds of people all over the world, found on bowls of fried rice and avocado kale salads alike. We've been overjoyed to find out that the cult...
TALES OF THE COCKTAIL
Learning the Anatomy of Mezcal with Montelobos
There was once a time when all agave-distilled spirits were called mezcal. Tequila was simply a regionally specific iteration. As much for preservation as it was for marketing purposes, laws were put into place that ultimately made tequila and...
CH25: Douglas Riboud + Justin Guilbert
When Douglas Riboud and Justin Guilbert founded Harmless Harvest in 2009, the idea was simple enough: Make great coconut water that tastes as much like the real deal as possible. “At the end of the day, what we’re trying to do is stay true to the...
Hennessy Black Brunch Martini
While Hennessy might be a recognizable brand, many of us aren't aware of the cognac's nuances—or remain wary of cognac in general due to a lack of understanding. On a recent summer afternoon, the team at CH learned that Hennessy Black (which launched...
Hennessy Black Flor de Jamaica Cocktail
There's immediate brand recognition when people hear the name Hennessy. For many generations, the brand has been associated with a refined sipping experience. Yet not everybody is aware that Hennessy is a cognac—and that cognac is a region-specific...
Obicà Mozzarella Bar, NYC
Obicà Mozzarella Bar is an under-the-radar Flatiron gem—one block away from Madison Square Park—that should be on the list for those downtown planning their next work lunch. With restaurants around the world (from Tokyo to London and Rome), the...
WILLIAM GRANT SONS
Tales of the Cocktail 2015
As far as trade shows go, there's really nothing quite like Tales of the Cocktail—a week long meetup of almost every major spirits brand internationally. The annual affair takes place in the sweltering summer sun of New Orleans and hydration is the...
Animated Recipe: How To Dice an Onion
If you don't know your slicing from dicing and get a little nervous in the kitchen, don't worry. Here is a step-by-step guide to dicing an onion—resulting in even pieces every time, though we can't guarantee this will be a tear-free experience. This...
Kimchi has always been a source of Korean pride—yet the obligatory side dish (and cultural symbol) has made headlines in the past few years as cheaper Chinese imports have taken over restaurants and supermarkets. New Yorkers now can get a taste...
Blind Spot’s Buttered Cinnamon Daiquiri
On our recent visit to the newly refurbished Blind Spot bar at the St Martin’s Lane Hotel in London, we got the chance to try a few of the bar’s recently revealed cocktails, created by mixologist Andrew Loudon. Loudon, who won the 10th edition...
Singani 63 Bolivian Brandy
For those of us forever on the quest to imbibe rare or regional spirits, acclaimed filmmaker Steven Soderbergh is making the crusade a bit easier. While filming "Che" in Bolivia, Soderbergh became acquainted with their locally produced pisco-like...