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Spirits

By Dan Clarke Taste California Travel and all of its predecessors have had a strong wine orientation.
By Michael Eady It boggles the mind that something as simple as a cocktail shaker would be the target for advanced technology.
By Rachael Lucas Cheesemongers aren't in it for the money. We basically get paid in curd. It does not stop me from indulging in luxurious fare, however.
TASTE News Service, October 3, 2018 - Crave Sacramento is presenting its inaugural Bloody Mary Fest on Saturday, October 20, 2018.
by Rajiv Mahajan "Let's have one more," our tour guide at Ten Ryo Brewery said pouring a generous portion of honjozo sake in two cups.
TASTE News Service, May 1, 2018 - A new study published in the American Heart Association’s journal Circulation confirms that moderate alcohol consumption is one of five healthy lifestyle behaviors that could help people live longer.
TASTE News Service, June 26, 2017 - At Taste publications we’ve always run wine reviews and in recent years have added beer reviews.
TASTE News Service, May 3, 2017 - Margaritas became America's most popular drink in the 1970s, kicking Wall Street martinis to the curb, and we never looked back.
TASTE News Service, February 9, 2017 — Results of the inaugural “Official Drink of Santa Barbara” craft cocktail contest are in, and the winner is “Ginspiration Point” by Alcazar Tapas Bar.
TASTE News Service, December 8, 2016 – This December marks the 20th anniversary of Anchor Distilling Company’s Junípero Gin and the birth of modern-day craft gin in America. Handcrafted in San Francisco beginning in 1996, Junípero is celebrated for its bold, unfiltered flavor and high proof of 98.6, and is the first craft gin distilled in the United States after Prohibition.
The late Stanton Deleplane at the BV By Avital Ungar Irish Coffee seems like a pretty simple drink, right? I mean, who can’t add a slug of whiskey to a cup of hot coffee and top it with some cream?
By Dan Clarke We rarely review spirits. From time-to-time, however, we enjoy drinking them.
Image courtesy of Wines of Portugal TASTE News Service, August 14, 2016 - The art of pairing food with alcoholic drinks, particularly wine, is a well-established and common practice.
Photo: Paul Saad By Marcia “Tablehopper” Gagliardi January 10, 2016 - San Francisco’s bar scene is just as lively as its restaurant scene, with new watering holes opening all the time (hey, we’re a thirsty city). Here are a few recently opened places—with the rest opening soon—that you’ll want to pull up a barstool at. And fans of wine, we have a couple spots for you, too.
by Dan Clarke For three decades I’ve been writing about wine. This has meant a lot of tasting. Not necessarily drinking, mind you, but tasting. It’s not the dream job some might think, but it’s more fun than many I’ve had. And you can’t spend that much time in any endeavor without developing some skill. Tasting and analyzing wine comes naturally at this point.  I like gin. My preferred brand is Beefeater. In the summer I drink it with tonic and a lime. I also drink gin in a Martini. While I enjoy gin and other hard liquors, I don’t…
TASTE News Service July 23, 2015 - The new Griffo Distillery creates small-batch, grain-to-glass spirits, hand-distilling them in a 250-gallon American-made copper pot still in the Sonoma County riverside town of Petaluma. A light, crisp, and fresh twist on the traditional English Gin, Scott Street Gin is the distillery's initial offering. Made in the London style, it's mixed with the balance of botanicals inside the pot still and distilled in a single run. The process requires intensive preparation and attention to detail. Griffo's bourbon and rye whiskeys are distilled and aged in brand new, locally coopered, charred barrels. The grains…
By Adrian Spinelli February 24, 2015 - There’s a world-class craft spirits scene in San Francisco and the Bay Area, one founded on both tradition and innovation. On one end of the spectrum, there’s a traditional distiller who’s been in the business for more than 30 years and on the other, there’s a young company making whiskey distilled from beer. The grain-to-glass movement is picking up steam and there’s much to discover throughout the region.While only a few of these distilleries have an operating tour and tasting room, their bottles are available at hundreds of bottle shops and bars throughout…
TASTE News Service July 25, 2014 - In a city that is steeped in new technology, San Franciscans are still traditionalists at heart. They love their bars with a sense of history. The San Francisco Travel Association, marketing arm of the City and Country of San Francisco, has forwarded some of their favorite bars from this category. These spots preserve the city’s history, cultural identity and make some darn good drinks. SF Heritage, which works preserve and enhance San Francisco’s unique architectural and cultural identity, has compiled a guide to more than 130 “heritage bars and restaurants” throughout San Francisco.…
TASTE News Service May 30, 2014 - Belgium’s image abroad is one of a country full of bars and expressing a very tolerant view towards alcohol. Today, the legal age for being served alcohol in Belgium is 16 years and, public alcohol consumption is also permitted, though public intoxication is prohibited. These tolerant policies are fairly recent; during the course of the 19th century, the government declared open season on genever, the country’s traditional spirit. Distilled from grain nurtured in the soil of Belgium and the Netherlands, genever embodies the spirit, creativity, and resiliency of the culture that created it.…

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