This past Thursday, Berry Bros. and Rudd, London purveyors of fine spirits and now part owners of Anchor Brewing, released two new spirits at Bourbon and Branch. In the dim lighting of the pseudo-speakeasy, they unveiled their new No.3 London Dry Gin as well as their King’s Ginger liqueur.

Article by Aman Ahuja | Photos by Joan McGinley When you walk down the hall of the Marriot Hotel into WhiskyFest, you are greeted with a lineup of beautiful whisky bottles. Whisky lovers are engaged with the exhibitors in short conversations as they drink from their nosing glasses. The evening has just started but the hall is already filling up, with small lines forming behind the tables. It might seem that the food is most popular, but the more experienced Whiskyfest attendees can be heard planning their routes – not only are there too many products to sample, but featured bottles will be served only during the fast-waning VIP hour.

by Jon Santer The Wrong Order Order There is a recognized order of how to call for alcohol in a bar and it is: brand name of liquor first, then how you want it prepared, e.g., “I’d like a Kettle One and tonic.”  Stating the brand name after the method of prep just makes things confusing, e.g., “I’d like a vodka tonic, Kettle One.”  So, do you want a vodka tonic and a Kettle One?  No, you want a Kettle Tonic.  This is why Tanqueray and tonic is written T&t, not G&Tw/T. Brand name first, everyone is happier.  Also you don’t need to tell us that Kettle One is vodka, i.e., “A Kettle One vodka tonic please.”  We bar-people are well aware that Ketel One is vodka and Jack is whiskey, etc. Thanks.