Our editors pick the best of the web’s booze writing. This week: less-wasteful beers, how whiskey became king, Ian Burrell wants rum regulations, and more.
Inside Israel’s exciting beer, wine and spirits scene [Food Republic]
Food Republic traces the wine, beer and spirits scene that’s flourishing in Israeli cities like Tel Aviv, Jerusalem and Haifa. Highlights include local vino, craft beer and arak, a distillate made from anise and flavoured with seasonal fruit. It’s also the country’s national drink.
These four breweries are making your beer less wasteful [Outside]
Here’s how four American breweries are using technology, livestock and waste water to bring you delicious beer.
How whiskey overtook rum to become the signature spirit of the US [Food & Wine]
An excerpt from cocktail historian Fred Minnick’s new book Rum Curious: The Indispensable Guide to Tasting the World’s Spirit on how politics enabled the rise of whiskey over rum in the US.
Ian Burrell calls for global regulation of rum [Drinks International]
More rum news, this time Ian Burrell sounds off about the lack of laws governing what actually is rum. Bacardi agrees, and they want more regulations.
Now craving mezcal distilled under a raw, skinless chicken [Roads & Kingdom]
A search for a local watering hole in Mexico City leads a couple to La Nacional, where mezcal de pechuga is drunk alongside sour orange juice and roasted sweet potato.
