Exploring the Enigmatic Chilean Spirit, Träkál

Distilled from apples and pears, this spirit is unlike any other

Deep in the southern fringes of the Americas, a land of extremes has captivated the hearts of explorers for centuries. A land where towering spears of granite and serene glacial lakes give way to lush temperate rainforests, the remote landscape dotted with tenacious wildlife ranging from the tiny pudú to the ferocious puma. For the lucky individuals who have spent time exploring Patagonia, the memories …

Umami Mart’s Shochu Gumi Club

Exploring the world of this distilled spirit, with origins tracing back to the 16th century in Japan

Once a food and drink blog that transformed into an online shop and brick-and-mortar bar, Oakland-based Umami Mart—founded by Kayoko Akabori and Yoko Kumano—centers on functional design, kitchen accessories, barware, food and beverages. Umami Mart’s ever-growing selection of shochu, and Akabori and Kumano’s interest in learning more, inspired them to write about the distilled spirit (most commonly made from barley, rice or sweet potato) and to …

Brooklyn’s Faccia Brutto Makes Delicious Old World Italian Spirits

The distillery focuses on organic ingredients and classic aesthetics to deliver a quality product

Italian spirits have undergone a renaissance in the US. Though many Italian distillers have sought a Denominazione di origine controllata (D.O.C.) for numerous amaro styles, which would restrict the official category to Italy (like Champagne in France), many spirits producers across the US try their hand at making bitter botanical spirits. There are several distilleries in Brooklyn alone making high-quality fernet, aperitivi, and amari. Faccia …