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Understanding Spirits: A Detailed Explanation of 9 Unique Types of Vodka
Pouring vodka shots
Without vodka, we wouldn’t be able to enjoy the Dirty Shirley, the stylish espresso Martini or the iconic massive cosmopolitan cocktail that Ina Garten shared on her Instagram in April 2020. The clear spirit with the neutral taste is a well-liked beverage for cocktails because it pairs well with a wide range of mixers. Nevertheless, not all vodkas are created equal, and so you will find a multitude of vodka brands at your local pub. There isn’t a singular type of vodka; they vary based on geographical location and ingredients. Your preferred type will depend on your personal taste and how you plan to use the spirit.
“It’s all about creating a match made in *your* cocktail heaven,” says Ashley Eldefri, a brand ambassador for The Community Spirit Vodka. “Price is only sometimes indicative of quality: pricier doesn’t always equate to better when it comes to vodka. It’s certainly worth experimenting with different brands and price ranges to find one that suits your palate.”
To assist you in refining your choices and simplifying your next visit to the liquor shop, we have spoken with drink experts to detail the 9 of the most popular types of vodka based on their ingredients, country of origin, flavor notes, among other factors.
Related: 5 Different Types of Tequila, Explained
Making vodka has plenty of nuance, but for the purposes of this discussion, we’ll try to distill (pun intended) it down for you. Vodka starts with your base ingredient (often a grain, though it could be potatoes or molasses), water and yeast. That mixture is fermented for a couple of weeks, then strained. The liquid from the fermentation process is distilled, filtered, diluted with water and bottled.
Related: 9 Popular Costco Liquors, Ranked From the Bottom(s) Up
Eldefri states that vodkas made from grains like rye have a spicier character with strong, earthy undertones. This type of vodka is typically leaner and drier compared with other vodka types.
Rye vodka goes exceptionally well in certain cocktails. For instance, a dirty vodka martini will highlight the spirit itself, with a rye vodka’s subtlety and dryness nicely balancing the tangy hint of olive juice, as suggested by Alissa Marinello, a bartender at Vivamee Hospitality properties, Renault Winery & Resort and LBI National in New Jersey.
Contrarily, fruit-focused vodkas obtain their flavor not from the source but through infusion after distillation. Eldefri mentions that many modern brands provide flavored options by infusing fruits or herbs post distillation. Some favored fruit vodka flavors include melon, strawberry, blueberry, lemon, raspberry, lime, and orange.
Marinello advises against using synthetic substances and colorings in favor of creating your own flavored vodka. She advises doing this by adding the unflavored vodka of your choice to a container with your chosen fruit. Marinello suggests allowing the vodka to infuse for a minimum of three days and up to a week. When the infusion period is finished, you can decant it into a bottle for cocktail mixing.
Many people enjoy corn as part of their nightly meal, but it’s also a popular ingredient in vodka. According to Eldefri, “Vodka made from corn is well-known for its gentle and slightly sweet flavor, which is accompanied by a smooth mouthfeel and hints of vanilla or butteriness.”
Eldefri recommends using a vodka made from corn to make a classic cocktail such as a martini, as this allows the essence of the vodka to shine through.
And in case you were wondering, vodka made from potatoes does not taste like french fries or mashed potato. As Eldefri clarifies, “The value of vodka produced from potatoes lies in its rich, creamy texture and its subtly earthy and nutty flavor.”
Potato vodka pairs exceptionally well with savory foods, including certain cheeses and meats, so you might want to keep that in mind the next time you’re eating out or hosting a dinner party.
For a smooth vodka experience, try a spirit made from molasses. “Molasses-based vodkas, often linked to rum production, offer a slightly sweeter and more intricate taste, featuring hints of molasses and caramel,” says Eldefri. The caramely notes in molasses vodka make it nice in a creamy cocktail, like a white Russian.
According to Marinello, flavored vodka is fun to work with because you can create more complex cocktails with minimal ingredients. That said, she says to steer clear of this type of vodka if you have a gluten allergy because sometimes artificial flavorings are added in post-distillation that can contain this common allergen.
In terms of the types of flavors, there is a wide variety, but many fall into the citrusy (lemonade, grapefruit) or fruity (strawberry, blueberry) categories.
Vodkas can exhibit varying characteristics depending on their original location due to local styles and preferences. For instance, Russian vodkas, which normally utilize wheat or rye and are distilled multiple times, are appreciated for their clean and smooth profile, shares Eldefri. Famous Russian vodka brands such as Beluga Noble, Husky, Marmot Siberian, and Smirnoff exemplify this.
In contrast, American vodkas range from smooth neutrality to peculiar flavors resulting from the use of various base components. Typical American vodka is crafted with rye, wheat, potato or corn, which result in a unique taste, a soft consistency, and an earthy, warm zing. Although the impression may change depending on the specific brand, one can generally consider it as the optimal mix derived from an assortment of ingredients.
As per Marinello, both Poland and Russia claim to be the pioneers of this spirit. However, Polish vodkas, ordinarily made using potatoes or grains, exhibit a marginally stronger taste with subtle notes of earthiness and sweetness.
Next in line: Celebrity Chef Pati Jinich’s Simple Formula for Making the Perfect Cocktail
Unique Moments Captured: Rum-Soaked Saint & Flour Fight – Thursday’s Photos of the Day
The Guardian’s picture editors select photographs from around the world
Thu 28 Dec 2023 08.23 EST
Last modified on Fri 29 Dec 2023 04.11 EST
Photograph: Phil Noble/Reuters
Photograph: Rodrigo Garrido/Reuters
Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock
Photograph: Mahmud Hams/AFP/Getty Images
Photograph: Adrian Kraus/AP
Photograph: Jeffrey Arguedas/EPA
Photograph: Jade Gao/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Davide Bonaldo/Rex/Shutterstock
Photograph: Arun Sankar/AFP/Getty Images
Photograph: Marco Trovati/AP
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Photograph: Menahem Kahana/AFP/Getty Images
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The Underrated ESBs: The Hidden Gems in the Craft Beer World
Craft beer enthusiasts often have comprehensive knowledge about IPAs, yet ESBs remain somewhat enigmatic. ESBs, an acronym for extra special bitter, are a variation of pale ales that originated from England. These beers present a pleasant variation to IPAs in terms of both alcoholic potency and taste profile. Where IPAs typically have an alcohol by volume concentration between 5% to 7%, ESBs usually are in the range of 4.5% to 5.5% ABV. This lower ABV makes ESBs more suitable for session drinking, that is, they can be enjoyed in multiple servings in one occasion without causing severe inebriation.
In terms of taste, ESBs do not hold up to their name’s implication of significant bitterness. These brews are generally less bitter than the majority of IPAs in the market, yet they still offer a robust, malt-forward flavor that leaves a strong impression on the taste buds. Although ESBs have not yet reached the popularity level of other craft beers in the United States, they have been gradually acquiring a dedicated fan base among discerning beer drinkers since their inception many decades ago.
More information: 10 Of The Healthiest Beers You Can Drink
ESBs trace back to traditional English bitters, a beer style that has been enthralling beer aficionados in England since the 17th century. Besides the English malts used in brewing the beer, the distinctive taste of the original bitters resulted from the mineral-rich water used during the brewing process during those times. Their popularity saw a surge over the years as beer enthusiasts started favoring less darker-style ales. As time progressed, traditional bitters split into three separate types: Ordinary, best, and extra special.
Most beer connoisseurs credit Fuller’s brewery with creating the ESB that’s known and loved today. The London-based brewery already offered versions of ordinary and special bitters when they added the extra special type in 1971. Fuller’s ESB recipe proved to be quite popular and eventually influenced other breweries to create their versions of the beer. These days, ESBs reside within the wide selection of flavorful craft brews, which includes many iterations of IPAs, sours, lagers, and much more.
India pale ale, more commonly referred to as IPA, is a wildly popular style of beer known for its intensely hoppy flavor. These hops are what give IPAs their characteristic bitterness, which is accompanied by a substantial ABV. When compared to ESBs, IPAs turn up the bitterness. And while lots of beer drinkers enjoy those qualities in their brews, ESBs are generally considered cleaner and more easy-drinking.
As mentioned, ESB is a style of pale ale and is known for being pleasantly hoppy but also malty and sweet. Compared to blond ale, which also falls under the pale ale category, they are more flavorful. Blond ales are so mild that they don’t have any discernable malt or hop flavor, are lighter in color, and typically come in between 4.1% and 5.1% ABV. ESB is a wonderfully session-able style of beer for those who enjoy a moderate amount of body and flavor and want to be able to drink a few in one sitting. If you’re wondering where to get one locally, there are plenty of stellar craft breweries throughout the U.S.
Read the original article on Daily Meal.
Martha Stewart’s Approval of Putting Ice in Your Wine
There are few things as polarizing as putting ice in your wine glass. But Martha Stewart has given a big win to the pro-ice side by revealing on “The Late Show with Stephen Colbert,” via YouTube, that she puts ice in her white wine. Although she used to think it was wrong, she met vintners while traveling through France and Italy who assured her that it was perfectly fine.
Ultimately, how you like drinking your wine is something only you can decide. If you like ice in your glass of sauvignon blanc, who are we to tell you no? But like everything else in life, there are upsides and downsides to choosing ice. For one, just because Stewart and some European vintners say that it’s okay doesn’t mean that everyone is going to be on the same page. The stigma around ice cubes in wine isn’t as strong as it used to be but not everyone is ready to embrace the trend just yet. Be prepared for a raised eyebrow or two if you make a habit of it.
Iced wine is great for when you forget to chill your wine or just bought the bottle and want to serve it right away. Ice will get you a colder glass of rose, perfect for a hot summer day. The downside is that the ice will melt, eventually watering the wine down, which will negatively affect the flavor. If it happens in cocktails; it happens with wine.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
At times, diluting your wine may indeed be a good idea. If you find yourself at an event where the available wines are too sugary for you, the addition of some ice might reduce the sweetness to a level that is more to your liking. The same strategy can be applied to wine that has been open for several days. Although stale wine won’t cause health issues, the taste won’t be optimal. A bit of ice in your glass could potentially extend the life of the bottle before it needs to be discarded.
The majority of individuals would rather chill their wine using a different method to avoid watering it down. Getting your wine to the correct temperature is a breeze if you plan in advance. If you’re aiming to chill your wine without using ice, there are other wine tricks you could experiment with. However, adding ice to your wine is no longer the major no-no it once was, and Martha Stewart is leading the way in encouraging her followers to step away from the conventional approach.
See the original article on Tasting Table.
Understanding the Quantity of Whiskey Bottles Produced from a Single Barrel
Some of the most memorable sights you’ll see on a distillery tour are the rickhouses stacked from floor to ceiling with huge oak barrels. Within each cask is whiskey in the making, slowly taking up the essences of the wood and the charcoal within to eventually emerge as the intricate, amber-hued liquor that it’s famously known as. Surely, though, as you look at those barrels, a question must’ve crossed your mind: “Just how many bottles can you make from just one of these gigantic barrels?”
You’ll be happy to know you’re not alone in wondering about this! Interestingly, while there are no regulations in the U.S. specifying the size of oak barrels distilleries must use, most distillers choose to use just a standardized barrel form factor called the American Standard Barrel (ASB.) ASB barrels can typically hold around 53 gallons of freshly-distilled whiskey.
If you were to bottle the contents of one of these barrels immediately, you’d end up with approximately 267 bottles of unaged whiskey, often referred to as “white dog,” “moonshine,” or “white whiskey.” When it comes to properly aged whiskey, however, the answer’s a bit more complicated.
Read more: The 25 Best Bourbon Brands, Ranked
As whiskey ages in an oak barrel, several things happen — some of which will ultimately impact the barrel’s yield once it’s fully matured. One important element is the “angels’ share,” a charming term for the whiskey that evaporates during aging. The longer whiskey ages, the more it loses to the angels (aka evaporation.) The extent of this loss depends on factors such as geographical location, climate, and conditions like temperature and humidity within the warehouses where the barrels are stored.
Another thing to consider is how whiskey is prepared for bottling. Unless it’s labeled as “cask strength” (meaning it’s not diluted), some bottles have whiskey mixed with water to lower the alcohol content (from 52-66% ABV in cask strength down to 40-46% ABV.) In such bottles, even if the label says it holds the standard 750 milliliters (about 25.3 fluid ounces), not all of it comes directly from the barrel. Barrels used for making cask-strength will yield fewer bottles than those that go toward making diluted whiskeys.
Because of these factors, it’s tough to predict the exact number of bottles a barrel will produce. Estimates vary, with some distillers suggesting an average of 200 to 300 standard 750-milliliter bottles per barrel. Depending on the actual yield, distillers will adjust their pricing accordingly. Older barrels that lose more liquid to evaporation are usually more expensive to recoup the loss.
Read the original article on Tasting Table.
Beer Consumption in America Hits Century Low Amid Bud Light Boycott: A Tough Year for Breweries
Americans drank less beer in 2023 than any other year this century amid a general decline in demand that was spear-pointed by a widespread boycott against Bud Light.
Analysts at Beer Markets Insights say that the boycott–instigated by Bud Light’s sponsorship agreement with transgender influence Dylan Mulvaney–did not explain the whole decline. Instead, BMI vice president and executive editor David Steinman says the boycott only accelerated a more general decline in demand for “domestic premium” brands like Bud Light, Miller Light and Coors Light, according to NBC News.
BMI found that consumption was on track to fall below 200 million barrels in the U.S. for the first time since 1999.
Anheuser Busch did lead the decline in sales, according to BMI. Nevertheless, Coors Light, Miller Light and other top U.S. beers also saw a decline.
BUD LIGHT BUYING BACK UNSOLD, EXPIRED BEER FROM WHOLESALERS AS SALES CONTINUE TO SUFFER: REPORT
The uproar against Bud Light began in the spring when the company partnered with Mulvaney to celebrate the influencer’s full year spent identifying as a woman. The company delivered Mulvaney cans with the influencer’s face, which were featured in a number of posts online.
The social media videos stirred up a hostile reaction from conservatives and die-hard beer enthusiasts who believed that the iconic American label was ditching its traditional consumer group in favor of extreme left-wing identity politics.
A few days following the Mulvaney uproar, comments from Alissa Heinerscheid, Bud Light’s ex Vice President of Marketing, added to the company’s woes.
In an interview, Heinerscheid disclosed that she was instructed to change the brand’s “fratty” persona into one that was more “inclusive”. These remarks went viral in connection with the Mulvaney initiative, only exacerbating the company’s issues.
As there was a significant drop in sales, Brendan Whitworth, the CEO of Anheuser-Busch, Bud Light’s parent company, spoke out about the scandal on April 14.
The CEO claimed the company “never intended to be part of a discussion that divides people,” adding, “We are in the business of bringing people together over a beer.”
By May, Anheuser-Busch had dropped $27 billion in market value and sales were down nearly 30% compared to the previous year.
Bud Light has been struggling to revamp its public image ever since.
Fox News’ Kristine Parks contributed to this report
Original article source: Beer-drinking in America fell to lowest point this century amid Bud Light boycott: ‘Tough year for beer’
Thursday’s Photo Highlights: A Rum-Soaked Saint and an Egg-and-Flour Fight
The Guardian’s picture editors select photographs from around the world
Thu 28 Dec 2023 08.23 EST
Last modified on Fri 29 Dec 2023 04.11 EST
Photograph: Phil Noble/Reuters
Photograph: Rodrigo Garrido/Reuters
Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock
Photograph: Mahmud Hams/AFP/Getty Images
Photograph: Adrian Kraus/AP
Photograph: Jeffrey Arguedas/EPA
Photograph: Jade Gao/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Davide Bonaldo/Rex/Shutterstock
Photograph: Arun Sankar/AFP/Getty Images
Photograph: Marco Trovati/AP
Photograph: Alexander Nemenov/AFP/Getty Images
Photograph: Menahem Kahana/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Nhac Nguyen/AFP/Getty Images
Photograph: Jaime Reina/AFP/Getty Images
Photograph: Rex/Shutterstock
Tickle Your Taste Buds with Kástra Elión Vodka, Made from Olives and Perfect for Martinis
Kástra Elión vodka is made from a blend of olives and wheat.
Vodka is often seen as flavorless and neutral, maintaining popularity despite this reputation. Many companies market the drink more for its lifestyle appeal than its taste or aroma. However, not all vodkas fall into this stereotype. Many brands now strive for rich flavors and textures in their products, with some venturing beyond the typical base ingredients of grains and potatoes.
Kástra Elión is one of these innovative vodkas. Originating from Greece, it is made from a combination of Greek olives and wheat. It has taken its name from an ancient castle that overlooks the hills and olive groves of Nafpaktos – the birthplace of the vodka and home to the family that developed it.
The vodka was created by master blender and certified flavor chemist, Frank Mihalopoulos. Frank has spent almost forty years working in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua, and has provided consultancy for spirits brands including Absolut and Stoli. He is joined by his son-in-law, Mike Camello, who is the president of the company.
“We were vodka enthusiasts and fascinated by some of the European vodkas manufactured from malted barley and rye, and those that were achieving excellent texture in their vodkas,” mentions Camello. The thought struck: Why not experiment with making a vodka from olives?
Mihalopoulos spent roughly a year to make it successful. He established a laboratory, purchased distillation apparatus, and initiated testing of olive varieties worldwide. “I intended not to be emotionally connected to the narrative, but we ended up choosing a blend of three varieties that coincidentally originate from the same region in Greece that’s my homeland.”
Kástra Martini |
The procedure is an artisan process, and the wastage is much higher compared with most vodka distillers witness, but Mihalopoulos clarifies that precise distillation cuts are required to eradicate all the heads and volatile compounds produced by the olives.
Olives contain minimal quantities of sugar, hence the source of ethanol is the grains. Mihalopoulos highlights that their role in the creation process of the vodka is essential, not from a flavor point of view, but in contributing to the distinctive smoothness and mouthfeel of the vodka. The final product is a harmonious blend of the distilled spirit and the spring water from the mineral-abundant Mount Taygetus in Greece.
The scent of Kástra Elión vodka is fresh and devoid of any unpleasant, harsh chemical or alcohol notes. The aromas are a delightful mix of sweet and savory, with dominant notes of vanilla and butterscotch. Upon tasting, subtle impressions of fruit, citrus and a touch of pepper unfold on the tongue, luring the salivary glands into action as the flavors slowly intensify, adding layers of butterscotch, vanilla and a hint of toasted bread.
Camello prefers savoring Kástra Elión with added olives, on the rocks. However, he understands that sipping vodka may not be everyone’s cup of tea. The good news is that it is also an excellent choice for Martinis. The brand recommends that bartenders keep their concoctions focused on the spirit, without overdoing the sugar. The idea is to allow the vodka with its unique mouthfeel to be the shining star, observes Camello.
Kástra Elión has recently introduced their olive brine and cocktail olives, available individually or in a kit along with a bottle of their premium vodka. These are designed for crafting the ultimate Dirty Martini. The brine and olives are native to the Nafpaktos region, the same place where their vodka is created. This enables one to enjoy a truly authentic and olive-centric Greek take on the traditional cocktail with the all-encompassing trio.
Unleashing the Perfect Wine Pairings for Tomato Sauce Dishes
Four out of five Nonnas agree – an Italian meal just isn’t complete without a glass of vino. Wine is arguably as much a symbol of the old country as pasta or panettone, such a staple that much of Brooklyn is still dotted with grapevines planted by early Italian immigrants for at-home winemaking.
Apart from wine, the other cornerstone of Sunday dinner tends to be a big pot of marinara sauce, whether it’s being used as the base for a meat dish or simply accompanying a bowl of spaghetti. If you enjoy serving your loved ones hearty dishes powered by the
classic red sauce, offering your guests a wine that complements it beautifully is essential.
Your first guess might be to opt for an Italian red. This is a good start, but understanding the specific flavor notes of a good tomato sauce will help narrow down the options and find a wine pairing that enhances both the food and the drink.
Read more:
The Ultimate Vodka Brands, Ranked
Generally, white wine pairs well with white sauces and red wine with red sauces. This association is not determined by color but rather by the nature of the sauces and wines. Light-bodied wines containing sufficient acidity to offset the richness but not strong enough to overpower the subtle flavors of the food complement butter- and cream-based sauces perfectly. On the other hand, red wines, which are typically fuller-bodied boasting a range of robust and varied flavors, are suited to pair with a flavorful tomato sauce. Tomato sauces can possess several tantalizing flavors such as sweetness, umami, fruitiness, herby, and tanginess, making them ideal for red wines.
Acidity is the most critical aspect of selecting wine, according to some connoisseurs. Since tomatoes are quite an acidic food, it’s beneficial to choose wines with similar acidity levels. This advice means you should steer clear of full-bodied reds with high tannin content or those aged in oak barrels, which result in heavy, woody flavors. Tannins give a bitter taste, creating a beautiful, complex bouquet of flavors in a glass of Bordeaux or Cabernet. However, they might create a clashing, discordant result with zesty, acidic tomato sauce, leaving neither tasting as good as it should.
While considering light-to-medium bodied tangy reds low in bitterness, there are a few varieties that fit in perfectly. Barbera, a sprightly, juicy Piedmontese red perfectly paired with tomato and garlic, is a favorite among experts. Chianti, the quintessential Tuscan red similar to Barbera, is high in acidity and characterized by more earthy, herbal, and even smoky flavors. If you prefer something drier, an Etna Rosso from the Sicilian peak, while zingy, imparts more earthy, bitter tastes that won’t overwhelm the tomato sauce’s vibrancy.
There isn’t a rule that confines you to Italian varieties. Pinot noir, known as a versatile match for various dishes, pairs well with tomatoes, particularly the “new world” pinots from California and Oregon. The robust, fruity flavor of Zinfandel is sufficient to pair with hearty tomato dishes like bolognese. Wines from the Rhône region, like Grenache and Syrah, are known for their balanced blend of fruitiness, complex minerals, and herbaceous notes. When matching wine with tomato sauce, there are ample options available. And if it requires testing a few different bottles to find your favorite, consider it a small sacrifice for (culinary) science.
Read the original article on Daily Meal.
Baltimore Bang: A Brave Interpretation of the Classic Whiskey Sour
The main ingredient in a whiskey sour is a pretty involved assembly but the high-brow drink has cemented its place in the timeless cocktail oeuvre for a reason. It combines frothy egg white, freshly squeezed lemon juice, bourbon or rye whiskey, sugar, water, plus orange wheels and maraschino cherries to garnish — delicious, but at this point, maybe a little predictable. If you’re ready to elevate your whiskey sour, look no further than bourbon, a little apricot, and the east coast.
The Baltimore Bang cocktail combines bourbon, apricot brandy, fresh lemon juice, and simple syrup. To assemble, the ingredients all get a wet shake and strained into an ice-filled old fashioned glass (bonus points if you make your own simple syrup). Garnish with a skewered Luxardo cherry and orange wheel. You could also serve this sophisticated bad boy in a chilled martini glass.
The Baltimore Bang is a mid to high-strength cocktail, clocking in at 21.95% ABV (talk about a bang!). For reference, an old fashioned totes a 32.9% ABV and a straight-up margarita rocks a comparable 22.92% ABV. Depending on your preference, you can swap the apricot brandy with cognac for a less sweet, even punchier profile. If you go this route, opt for a fruitier variety like Rémy Martin or Camus Intensely Aromatic VS.
Read more: The 25 Best Bourbon Brands, Ranked
Despite what its name might suggest, apricot brandies are sometimes made with apricots macerated in vodka or another neutral spirit. It’s perhaps an unfamiliar ingredient, but provides a great opportunity to customize the profile of your drink. For example, Hiram Walker apricot brandy is bright and fruity while Leroux apricot brandy leans floral and heavy on the baking spices.
For an unforgettable after-dinner digestif, Luxardo Apricot albicocca liqueur is more complex and dessert-like with cinnamon and almond notes. Or, if you like it less sweet, Marie Brizard Apry offers a rich, slightly bitter, robust take on the liqueur while still packing deep apricot flavor. Keep in mind that you might need to adjust the amount of simple syrup you use in your Baltimore Bang based on the sweetness of your chosen apricot brandy.
The Baltimore Bang is all about smooth, fruity flavor — an apricot whiskey sour perhaps more approachable despite its boldness. With this in mind, opt for a bourbon that goes down wince-free. Woodford Reserve’s flagship Kentucky straight bourbon whiskey with honey, vanilla, and still some measurable heat can add a little more “bang” to your Baltimore Bang.
Read the original article on Tasting Table.