Eu Amo Cachaça

From beachside mountain ranges to bustling cityscapes and all the way to the north into the Amazon basin, Brazil contains incredible environmental diversity. But wherever you decide to roam, one factor will remain constant: your close proximity to a sip of refreshing and complex cachaça! Nearly all awareness of the spirit, until recently, came from…

Summer Scotch

As the real heat of summer quickly approaches and we tell you about our next box—which, let’s face it, probably isn’t what you expected—we can imagine you scratching your head and wondering: Scotch in the summer, really? Well, we say: Heck, yeah! Add some seasonal fruits, like peaches and strawberries, and suddenly this spirit becomes…

Red Vodka

For your next date night, an international adventure awaits—and it’s heavy with intrigue and ambiguous motives. But rather than clocking a thousand miles and infiltrating hostile environments in disguise to reach your objective, we suggest simply drawing the shades, dressing to the nines, and carrying out an exhaustive investigation of our Red Vodka Box right…

Broken Bourbon

With a decidedly less spicy profile than rye or other cereal grain–based whiskeys, bourbon is punchy enough to stand on its own yet blends harmoniously into lighter drinks like sours or juleps. The spirit’s corn content (mandated to be at least 51%, but could be as high as 100%) produces a level of easily-detectable sweetness….

Behind the Papa-Oom-Mow-Mow

We sat down with Dan Watson of Cleveland’s Porco Lounge and Tiki Room to chat about his work, his inspirations, the wide world of rum, and his drink for April’s Rum Wild Box, the Papa-Oom-Mow-Mow! S&S: What’s it like to work at Porco Lounge? DW: I get to spend my days alongside my dysfunctional Porco family in the…

Rum Wild

Rum—and its relatives of yore distilled from byproducts of the sugar cane plant—had a centuries-long history on the open seas aboard Navy vessels and pirate ships before striking land in the Caribbean for mass-production in the 1600s. There have been changes and a lot of geographic expansion along the way, but the adventurous, sea-centric soul…

Kiss Me, I’m Whiskey

This month, by popular demand, we’re re-releasing one of our past boxes—so that those who missed it the first time can give it a try, and those who loved it last year can come back for seconds! So we hope you’re excited to experience March’s Kiss Me, I’m Whiskey Box and learn to enjoy Irish…

Rye Oh My!

Like many American spirits, rye whiskey almost disappeared after Prohibition and has only recently begun to be resurrected. As bartenders turn their attention to classic cocktails, they’re returning to rye for their old fashioneds, Manhattans, and whiskey sours—drinks all originally created with rye in mind. And in January’s Rye Oh My! Box, we’re featuring some…

Behind the Black Gold

We sat down with Watson Barry of Oakland’s Le Cheval to chat about his work, his inspirations, and his drink for December’s Applejack of My Eye Box, the Black Gold! S&S: What’s it like to work at Le Cheval? WB: Oakland is really tight-knit, and Le Cheval has been a member of that community for over thirty…

Applejack of My Eye

Applejack was originally created in colonial times by leaving fermenting apple cider outside in the wintertime to be freeze-distilled (“jacked”) into a higher-proof spirit. Since alcohol freezes at a lower temperature than water, producers were able to remove water content (and thus concentrate the alcohol content) by going out and discarding the ice as it…

Oleo Saccharum: Lemme Tell You Oil About It

Want to instantly up your cocktail game without too much effort? Look no further than oleo saccharum. This old-school ingredient, literally translating to “oily sugar”—or “sugared oil”—was used as far back as the seventeenth century. It’s believed that British sailors made punch with the ingredients largely available to them while traveling—rum, citrus, and tropical spices—then…

Behind the Vino Labbra

We sat down with Carla Rivera to chat about her work, low-ABV cocktails, and her drink for November’s That’s Amaro! Box, the Vino Labbra! S&S: Is there an ingredient or technique you’re currently fascinated with? CR: I like to cook, so I spend any spare time making syrups, shrubs, reductions, jams, and more. I like the idea…