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.
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A World of Pear
By Jonathan M. Forester on Jul 1, 2009 | In Wine, Winterport Winery | Send feedback »
Not too long ago at Winterport Winery we were starting off a batch of pear wine. We use large, 500 gallon tanks for the initial fermentation and the juice gets pumped in from the bottom and slowly fills up the tank. As the tank filled with the juice air bubbles formed, and I started to see what looked like a strange world developing before my eyes. Continents, storms and clouds, constantly changing as I watched. I grabbed my camera from my office upstairs in the brewery/distillery and came back down to the winery and started snapping shots every few minutes. Click to see more of a world of pear.
