Articles
Ανδρέας Μπότσαρης• Articles
05/12/2024
George Remus: America’s Greatest Bootlegger and the Great Gatsby
More than ninety years have passed since the repeal of Prohibition in 1933, an era that forever changed American society and its economy. During these years, the stories of those who amassed fortunes through illegal...
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Γιαννης Κοροβεσης• Articles
30/11/2024
John Gakuru: “Bars are safe spaces; no app can replace them”
It doesn’t take long, speaking with John Gakuru, to understand the caliber and value of your interlocutor. Grounded and humble, passionate and visionary, authentic, with a resume spanning four continents that anyone in our industry...
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Γιαννης Κοροβεσης• Articles
21/10/2024
“Innovation builds on the familiar”: Iván Saldaña on creativity, sustainability, and agave spirits
How did a university PhD transition from academia into the beverage industry and then collaborate with some of the world’s most famous celebrities? Mexican Dr. Iván Saldaña, with degrees in biochemistry and evolutionary plant biology,...
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Γιαννης Κοροβεσης• Articles
11/10/2024
Calcium: The Unknown Flavor Enhancer. Chalky Notes, Kokumi Taste, and Other Mysteries
If you’re wondering how calcium can be perceived in drinks and food, if you’ve attended a wine tasting where the sommelier confidently explained that the wine you’re sampling expresses “chalky” notes, or if you’ve confused...
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Guest• Articles, Guests
11/10/2024
The Most Notable Women in Whisky
*By Giannis Ekaterinidis It is widely known that the recipe for making whisky, according to Scottish standards, is extremely simple. Only three ingredients are needed to create the water of life: malted barley, water, and...
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Γιαννης Κοροβεσης• Articles
09/05/2017
Rancio charentais: The “rancid” of cognac.
It is probably the most enigmatic and difficult term for someone to describe and explain regarding the production procedure in cognac, but also maybe to the whole world of this magic distillate. Rancio or rancio...
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