Category: Artisanal Distilling
My Botanical Library
By Jonathan M. Forester on Feb 5, 2010 | In Artisanal Distilling, Cocktail Revolution, Syrups, Bitters, Tinctures, and Infusions | 2 feedbacks »

I've been working for several months experimenting with various botanicals for bitters and to use in making gin. Right now I am working on some bitters recipes that are unique, with a Colonial and Native American medicinal twist. So far I have around 115 botanicals that I've made into tinctures and infusions, with around 40 more that I haven't gotten around to yet, and a future list of another 50 or so which I have to track down. My botanical lab is now stocked with the following essences that are the basis for my "Library" of flavors and aromas.
Part Six of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 11, 2009 | In Artisanal Distilling, Penobscot Bay Distillery | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part Six of a Six Part Series.
Part Five of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 10, 2009 | In Artisanal Distilling, Penobscot Bay Distillery | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part Five of a Six Part Series.
Part Four of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 9, 2009 | In Artisanal Distilling, Penobscot Bay Distillery | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part Four of a Six Part Series.
Part Three of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 8, 2009 | In Artisanal Distilling, Penobscot Bay Distillery | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part Three of a Six Part Series.
Part Two of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 7, 2009 | In Artisanal Distilling, Penobscot Bay Distillery | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part Two of a Six Part Series.
Part One of Six Part Video Series on SingleMalt.tv
By Jonathan M. Forester on Aug 6, 2009 | In Artisanal Distilling | Send feedback »

SingleMalt.tv stopped by last week to shoot some video. Here is Part One of a Six Part Series.
From ADI 2009 Resource Guide - What’s That You’re Drinking? - The Least Well Known Spirits in the Land
By Jonathan M. Forester on Apr 1, 2009 | In Artisanal Distilling, Liquor Cabinet | Send feedback »

What’s That You’re Drinking? - The Least Well Known Spirits in the Land.
By Jonathan M. Forester
Brandy, Eau de Vie, Grappa, Marc, Pisco, Palinka, Slivowitz, Tuica, Rakia, Singani, Chacha, they’re all fruit spirits. In Europe, South America, Africa, Asia, Australia, and all over the world except North America, there is a fine, old tradition associated with them. Everyone knows about them, drinks them, and loves them. Every region makes spirits from every fruit imaginable. In France grapes in the regions of Cognac and Armagnac are made into brandies that go by those names. Pisco is what they call grape brandy in Chile and Peru, usually unaged and rough in nature, it’s still well loved. Grape brandies are also made in many other parts of the world: Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Mexico, Moldova, Pakistan, Portugal, South Africa, Spain, and the Ukraine.
Then there are other fruit brandies, besides those made from grapes. In France apples are made into Calvados in Lower Normandy. Then you have other fruit made into spirits; pears, plums, peaches, cherries, elderberries, strawberries, raspberries, blackberries, apricots, rosehips, bilberries, quince, rowanberries, holly berries, you name it. In Sri Lanka, coconut brandy is made from the sap of coconut flowers. If it’s a fruit it can be distilled, or herbs and spices, and vegetables like asparagus or carrots; someone in Europe, or the rest of the world, is distilling it.
Brandy Visions - Jim Meehan
By Jonathan M. Forester on Apr 1, 2009 | In Spirits, Mixologists & Cocktailians, Artisanal Distilling | Send feedback »

photo by Dan Peterson
JIM MEEHAN is a world-renowned, award-winning Mixologist & spirits expert. Bar manager at PDT NYC, he also edits "Food & Wine Cocktails 2007 & 2008" and the latest and best version of the best selling Mr. Boston Official Bartender’s Guide.
JMF: Do you use any North American fruit spirits in your cocktails?
JM: Yes, I've used Clear Creek Eau de Vies in at least one cocktail on every menu for the last year. We always have an Apple Brandy drink (or 3) on our menu from October till March. We carry Germain-Robin Brandy, but Cognac is our go-to brandy. If I opened a PDT in California, I would mix with G-R.
Brandy Visions - Charles McGonegal
By Jonathan M. Forester on Apr 1, 2009 | In Spirits, Artisanal Distilling | Send feedback »
“I'll toss out a quick two cents about apple brandies. If I were to make a general statement about how North American apple brandies differ from French Calvados, I'd say that the NA ones are fruitier and less heady. In general they are 'cleaner' and, I think, more approachable than their traditional French counterparts. St. George's, Clear Creek's, several different Michigan ones I've tried. As a cidermaker, I suspect it comes down to fermentation practice, rather than cultivar or distillation. I grow the same apples - the biggest difference between French and American apples is in polyphenolic content, which stays in the pot. But the acetates and diacetyl that are distinct in Calvados are also present in a lot of cidre - at least compared to American cider. Slow, cool fermentations with native orchard yeast.”
-Charles McGonegal, Aeppeltreow Winery, Wisconsin-
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. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.