Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsBrandy Visions - Eben Freeman
By Jonathan M. Forester on Apr 1, 2009 | In Spirits, Mixologists & Cocktailians, Artisanal Distilling
“If I was to make one comment on this subject (American fruit spirits) it would be that micro distillers need to focus on more unusual ingredients than fruit. Why is all this effort being put into making American versions of European classics? Mette in France is making asparagus and hop eaux de vie, Hans Reisetbauer is throwing carrots into the still , why aren't we ? Dave Arnold at FCI is throwing all kinds of crap into a roto-vap and coming up with some really original ideas… isn't that what America is all about?”
-Eben Freeman, Tailor, NYC-
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