Why does your homemade Daiquiri not taste as good as the one you ordered last night? The answer may be an important but too-often-misunderstood mixological ingredient: the sweetener.
n the age of the COVID-19 pandemic, with its bar and restaurant closures and stay-at-home orders, people continue to drink—but in vastly different ways than they did before. Despite an overall increase in liquor sales in the month following most regions’ shutdowns, many smaller distilleries across the U.S. are hanging on by a bare thread.
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