Although it’s colorless and essentially flavorless, vodka is the most popular spirit in the U.S.
Local chef Aaron McGlynn has big plans for 2020. Also: Chow Chow festival organizers host community input forums; The Asheville Hot Chocolate Races returns; The Chop Shop Butchery hosts its latest workshop; and plenty more in this week’s Small bites.
Derek Allen, partner at Allen Stahl + Kilbourne and nonvoting legal counsel for the Asheville Brewers Alliance, reviews local beverage industry highlights of 2019. On-site sales of cocktails at distilleries. Having a drink at the source gives consumers a chance to “feel” the personality of the brand, meet the makers and be part of the story. It […]
Following a trademark dispute, District Wine Bar has announced it’s in the processing of changing its name. Also: The Scarlet Bee plans a dim sum pop-up. And if you need plans for New Year’s Eve, we’ve got you covered.
The French sparkling wine is rich in history and tradition and also surprisingly versatile.
Among the myriad tweaks and changes to the strict and often maligned alcohol control state laws, the bill saw the reins slackened a bit on local producers of alcohol.
As recently as a decade ago, finding a commercial meadery in Western North Carolina would have been exceedingly difficult. But right along with the growth of interest in beer and craft cocktails, mead-making has gained a foothold in the region.
Organizers reflect on the highs and lows as they consider planning for future events.
Local cideries apply creativity to the fruit of Western North Carolina’s abundant apple harvests.
PubCorps, a new local nonprofit, launches with a volunteer event at the Asheville Masonic Temple. Also: Metro Wine hosts a Spanish tapas dinner; The Bountiful Bonanza of Bitters comes to Villagers; Looking Glass Creamery leads a cheese pairing event; and plenty more in this week’s Small Bites.
The NC Wine Guys will help plēb urban winery celebrate its birthday and kick off N.C. Wine Month with a live podcast from the winery on Saturday, Aug. 31.
Traditional dry and sweet vermouths are only the beginning. While most vermouth is still made using neutral white wine as a base, some red wine-based varieties are gaining a foothold in the marketplace.
Complex and varied, vermouths are becoming more than just a cocktail component. Local wine shop owners say the fortified wine is gaining popularity as a standalone beverage.
Peppers take center stage for the inaugural Pepperpalooza, hosted by the West Asheville Tailgate Market. Also: Lookout Brewing Co. throws its annual wild game potluck; The Red Rocker Inn hosts a barbecue and bluegrass dinner; and more.
It’s common for food truck owners to aspire to one day transition to a brick-and-mortar restaurant, but sometimes that dynamic is reversed.
Today, Prohibition-era cocktails evoke thoughts of adventure and an acceptable (read: nonlethal) amount of danger. Many modern-day bars re-create the ambiance and drinks recipes of a century ago, using legal, quality ingredients.
Asheville’s handful of wine bars have developed a scene for wine lovers that provides drinking experiences that are flavorful, fun, educational (if that’s wanted) and — most of all — unpretentious.
Produced with a focus on sustainable farming practices and low-intervention fermentation, natural wines are increasingly finding their way onto local wine lists and retail shelves.
The classic Italian lemon liqueur is as easy to make as it is refreshing.
The nose-to-tail concept is finding application outside the culinary world; sustainability-minded bartenders and mixologists are applying the “whole beast” approach wherever possible in the creation and preparation of mixed drinks. But for those in the high-stress career of bartending, sustainability extends further, into a concern for health and well-being. This year’s Asheville Cocktail Week — […]