|Just bring your apples to the distillery|
So when Distiller magazine invited me to become contributing editor, what could I do but say yes? Distiller is the print magazine of the American Distilling Institute. Its focus is the business and industry side of beverage alcohol distilling (i.e., booze). I'll be doing book reviews and feature pieces primarily on the American distilling scene with diversions into Caribbean, South American, European, and Asian distilling when they fit the conversation.
The first feature piece I've written is on American apple spirits. Lord knows we like Laird's 100-proof bonded apple brandy around here — having killed two bottles in the last two weeks — but it's no longer the only respectable option. The piece takes a look at the history of American apple distilling from colonial times to just about three weeks ago.
When it drops, I'll give the details.
For now, I'm working on book reviews and a longer feature on...well...you'll just have to wait.