Our editors pick the best of the web’s booze writing. This week: a new rum player from Mauritius, how not to make killer cocktails, and more.
Dangerous drinks and how to spot them [Imbibe]
Your all-natural, homemade bitters might be the basis for a lawsuit. Imbibe looks into how modern cocktail trends might possibly lead you to poison your customer. Under scrutiny: tobacco smoke, botanical infusions, charcoal drinks and more.
Island spirit: How Mauritius rum is taking on the world [CNN]
The island of Mauritius lifted a ban on distilling agricole rum just over a decade ago, and the results of this are finally available to taste. CNN looks at the some of the latest Mauritian players in the global rum scene, and what they’re doing to set themselves apart.
Beer can rigs are rescuing America’s craftiest brews [Bloomberg]
Some of the best and most cultish American beers come in cans, all thanks to mobile canning machines that let small brewers put out product while keeping costs down. Bloomberg finds out more.
Adelitas and palenque ditching processed sugar and agave syrup in all cocktails [Westword]
Sustainable agave syrup doesn’t exist, as bar owner Brian Rossi discovered, so he’s avoiding any in his house margarita and making his own substitute. Learn how a combination of beet sugar and orange can give your guests a tastier tequila classic.
Grape and grain: how an Italian flooring company rolled out the barrels [Wallpaper]
An Italian flooring company is using the same wood it sources for woodwork for wine barrels. Destined for a local organic winery, Wallpaper captures a snapshot of Umbria’s links with Burgundy.
