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.
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Drinks in the 1600's
By Jonathan M. Forester on Jul 3, 2009 | In Mixologists & Cocktailians, Cocktail Revolution, Tales of the Cocktail 2009, Cocktails
Drinks in the 1600’s? I saw this seminar title on the list for Tales of the Cocktail 2009 and said to myself, what the heck were they drinking back then? It sure wasn’t whiskey, when was gin invented? Rum? Brandy? More probably wine or beer was the drink of choice because this was centuries before cocktails came about. Modern stills hadn’t been invented yet and liquor was more likely medicine or tonics… than libations. Spirits were hard to make, hard to get your hands on, and much was unknown about them.
I had to know more, so I got in touch with the presenter, Darcy O’Neil, and asked him what it was all about.
