Wednesday, July 21st, 2010
When you bite into that Snickerdoodle from the local bakery or sprinkle a little cinnamon on your venti mocha from the coffee shop, did it ever take you to another plane? Did you realize that some days, the days you did sprinkle on that extra touch of cinnamon that you ...
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Tuesday, September 16th, 2008
Chemical & Engineering News reported that gin technology took a big step forward last month. In an article published in the Journal of Agriculture and Food Chemistry last month, scientists concluded that distilling gin in a high vacuum, low temperature still resulted in a gin that tasters considered "less pungent" and ...
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