Aaron Goldfarb
Writer and Author at Freelance
Now out! DUSTY BOOZE from @abramsbooks. Also: @nytimes, @wsj, @EsquireMag, @VinePair writer-at-large. Beer, whiskey, cocktails, 🍊 hoops
Articles
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1 month ago |
epicurious.com | Aaron Goldfarb
Few spirits are regulated as strictly as America’s bourbon whiskey. In 1897, in hopes of curbing widespread adulteration within the alcohol industry, Congress enacted the Bottled-in-Bond Act. At the time, unscrupulous distillers were known to doctor their products with unconventional ingredients like prune juice, tobacco, and even shoe polish.
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1 month ago |
yahoo.com | Aaron Goldfarb
Perhaps surprisingly, there is no minimum aging requirement for bourbon, but anything aged for less than four years must be labeled with its aging duration, known as an age statement. If labeled “straight,” the bourbon has been aged in new, charred oak barrels for at least two years. (And “Kentucky straight bourbon whiskey” is straight bourbon produced exclusively in the Commonwealth.) Budget buy: Wild Turkey 101 Bold in flavor and finish, to be sipped over ice at a dive bar.
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1 month ago |
vinepair.com | Aaron Goldfarb
I’ve drunk Fou’ Foune by the wood-burning stove at Cantillon, sipped the legendary Trappists at Westvleteren, gulped Tankovna pils in Prague, hoisted steins at Weihenstephan, gulped Guinness straight from the factory, ticked the variants at Dark Lord Day, lined up for Younger, muled Julius, and pilgrimaged to Hill Farmstead. I’m 46 years old. I’ve been drinking craft beer since college. I’ve been writing about craft beer for nearly 20 years.
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2 months ago |
vinepair.com | Aaron Goldfarb
When an arctic blast froze New York City to the bones during the first week post-New Year’s, many locals stayed inside. January is always a tough month for bar owners — thank you, Dry January! — and many spots I ventured to were fairly empty. You would expect, for the few drinkers brave enough to bundle up and venture out, that a menu of winter warmers would greet them — hot toddies and the like. Instead, many bars I drank at were serving seasonal frozen drinks.
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2 months ago |
vinepair.com | Aaron Goldfarb
The hottest Martini in New York right now is surely that of Le Veau d’Or, the elegant neo-bistro on East 60th Street in Manhattan. Dubbed the Martini “Our Way,” it comprises two-and-a-half ounces of Old Raj gin, a half-ounce of fino sherry vermouth, and four dashes of orange bitters. It’s served in a squat glass custom made for the bar, and garnished with a twist and/or blue-cheese-stuffed olive.
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