You won’t get drunk, you’ll be healed.

He shivers again but not from the cold. ¶ Bourbon does for me what the piece of cake did for Proust.

Walker Percy in The Claremont Review of Books.

August 31, 2012

"I was such a drunk for a few years, I was in such a horrible shape. I was the sort of drunk who put vodka in your coffee in the morning."

Ian Cameron interviews gaz regan in Class.

Indeed, for years I was one of the people who wondered what the next great thing would be. Time to quit thinking like that. The next great thing will be an IPA. And the great thing after that.

Jeff Alworth at Beervana. More.

How Much More Do Martinis Cost Today?

Brent Cox in The Awl.

William Gedney shoots O'Rourke's Bar, Brooklyn

Retronaut.

It is not often enough appreciated that the real problem with underage drinking isn't that the kids don't know when to stop drinking but that they can't understand when not to start.

Troy Patterson in Slate.

"The bartender is an American phenomenon just like jazz or baseball."

Alan Feuer on Dale DeGroff in The New York Times, 2000.

Will you please have his place raided?

Letters of Note.

Then, in 1985, for no clear reason at all, college kids in Baton Rouge and New Orleans decided Jager was cool. Just one of those things that happen sometimes.

Seth Stevenson in New York Magazine.

February 26, 2012

In his photo, Quaggs didn't look like any of my college buddies—he was 34, for one thing—but a certain nearby liquor store, which carded every customer, would sell to anyone who could show that someone (in existence) was 21.

Conor Friedersdorf in The Atlantic.

February 23, 2012

I did not ask with whom he’d imbibed that Fonseca 1966, and now I wonder. Was it with an admired mentor who’d set him on the path to riches, or with the most beautiful woman he’d ever known, or with his crew team after winning a big regatta?

Jason Wilson in The Smart Set.

February 19, 2012

I had a request from a Japanese customer, oddly enough, who wanted some old rye whiskey...

A handful of interviews with the folks who give us Buffalo Trace and Van Winkle.

February 15, 2012

How many yeast strains built an international company and were snatched from the grasp of Fidel Castro?

W. Blake Gray in The Los Angeles Times.

February 12, 2012

Taken one way, it’s a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it’s a Negroni with whiskey in place of the gin.

Toby Cecchini in The New York Times Magazine.

February 9, 2012

The Mulligan helped it, some. The peppers definitely add kick. The iron contributes a flat metallic tang that elbows out some of the Colt’s sickliness and, no doubt, does wonders for the blood.

David Wondrich in Edible Manhattan.

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