Archive: May, 2019
Atapino is featuring in some very tasty sounding cokctails in Durango, according to Lis McLaughlin in the Durango Herald (May, 29, 2019).The group of bartenders interviewed don't appear to be at a loss as to how to showcase our unique spirit!
Does American single malt need to broken down into subcategories? And how would you do this - by region, like Scotch; by ingredient; wood used in aging? Wayne Curtis explores where American single malt might be headed in The Emerging Styles of American Single Malt, (Daily.sevenfifty.com, May 23, 2019). He discusses the question with several notable distillers (Colin Keegan among them), but the answer hasn't yet emerged.
"Imbibers would be remiss to skip a visit to the Santa Fe Spirits tasting room. The craft distillery produces exceptional liquors, from gin to apple brandy to whiskey, often employing local ingredients, such as in the whiskey-based Atapino liquer, made with oak, pinon, and ponderosa."