Mike meets Brian
Hungry Mag‘s Mike Nagrant, whose name is being bandied about as a longshot replacement for Frank Bruni, discovers Death’s Door.
Local, schmocal
At some point during the RAFT summit back in March, one Wisconsin orchard-keeper publicly despaired of ever making a profit off of his cider. The number of apples needed to squeeze out a gallon of juice, the labor, and other associated costs, forced the price structure of cider closer to that of wine than beer, … Continued
Vodka on the run
Mike, over at the Food Chain, notes the growing backlash against vodka — a trend that, I predict, will in a year or so loop around so that shots of clear rail swill become the new hot thing. I quote from the same Sam’s newsletter Sula does: Put this odorless, flavorless spirit in a beautiful frosted … Continued
Gin, there and here
I was supposed to go back to the island this weekend for the hotel’s first-ever juniper festival, a “let’s all whitewash the fence” kind of deal in which participants forage for wild juniper berries, for later (ostensible) use in Death’s Door gin. But I just couldn’t get it together. It looked to be cold and … Continued
No wonder they hate us
Anyone who’s ever been in the news knows the peculiar wash of resigned exasperation when a writer gets something wrong. Because, really, there’s nothing better than opening up the paper to the piece about your business, for which you were interviewed over an hour, and finding your name misspelled. A conscientious publication may run a … Continued
Cui bono?
Who benefits? It’s the classic detective’s starting point, right? But it’s been on my mind lately thanks not to a body in the billiards room but to my friend N., whom I hooked up with in New York after a gap of, oh, eight years. N.’s worked for years in the music industry, but has … Continued
Selling the story
“What we do is tell stories, and get people excited about them. Every one of those bottles on the back bar has a great story behind it.” That’s Blaine Mason, the area sales manager for General Beverage’s LaCrosse division—and, more to the point, Death’s Door’s western Wisconsin rep—but it’s a philosophy I’ve heard over … Continued
Drinking local
“Our grapes are trucked in from California–so you know you’re getting California-quality wines.” ” If I were you I’d change up the narrative a bit. Tell people the wheat’s tended by scantily-clad teenaged virgins. Yeah…. Naked virgins.” “Who benefits?” Three lines that stuck to my brain pan the last few days. Where they all lead is … Continued