If you’ve been meaning to fly with the green fairy, this local upstart is a great place to begin.
We caught up with their brewer to learn more about the project and their ongoing Kickstarter campaign.
They say alcohol is a truth serum and I can’t lie: Editing our annual drinks issue is great fun.
How one man left finance for fermentation.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
Sip is slow-style tonight at the Slow Food and the Astor Center’s Second Annual Spirits of New York.
The summer issue of Edible Brooklyn is ripe for the reading! The pages are at the printer, but you can already read the digital edition on any screen, and we recommend doing so in the sun.
When Bridget Firtle worked on Wall Street as an analyst, she dreamed of retiring someday and running a craft distillery. One year later and she’s left behind the life of luxury to make rum in a Bushwick distillery she’s named the Noble Experiment—a tongue-in-cheek reappropriation of the euphemism for Prohibition.
The cocktail world enigma opens a Greepoint distillery.