Newfound Evidence Changes Chocolate’s History

The origins of chocolate, at least until last week, dated back about 3,500 years ago to civilizations in Mexico and Central America. But now, thanks to newfound evidence, cacao’s history actually begins 1,500 years earlier in South America. Tests run on the bowls, mortars and jars found in the highlands of Ecuador—in the area known as Santa Ana-La Florida—proved traces of cacao remained. This confirms a …

Interview: Isabelle Legeron, Founder of Raw Wine

"I think people know when they have something really authentic in their glass."

The renaissance of natural wine, in the way its replacing more commercial wines in the retail and consumer spaces, is far from over. Numbers wise, this is barely the beginning. The craze, explained succinctly as goodhearted and in the spirit of generational craftsmanship, can be attributed to a few things: the heightened expectations we’ve set for what we eat and drink, the trendiness of wellness …

Exploring the World of Vermouth With Martini & Rossi

We visit the botanical fields in Pessione to learn about the misunderstood, herbaceous libation

Anyone who has enjoyed a martini, Manhattan, or a negroni already knows that one of the critical ingredients in their beloved cocktail is vermouth.  And yet somehow, vermouth continues to be one of the least understood and least respected bottles in the bar. (First things first, your vermouth belongs in the refrigerator, not oxidizing in your liquor cabinet.)   Vermouth is believed to have evolved from a …