Vodka, we’re told, is flavorless. It’s wheat, rice, potatoes, corn, rye, sorghum, or any number of other plant rich in starch or sugar, which is distilled into alcohol.
As chemically dependent as I am on coffee, I invariably run out of filters a couple times a year. Surely I have another box in the pantry, I pray, only to feel my heart sink down to my toes when at 6 a.m. I realize, nope.
Back in June, we checked in on some of the distilleries and bars experimenting with sound-aged or pressure-aged whiskey. To that, Endless West would like to say, “Pffft.” (We are not saying pfft, Cleveland Whiskey is good stuff.)
Last week, two customers of Gordon Ramsay’s Hell’s Kitchen restaurant in Las Vegas were transported to the hospital “for injuries involving a drink,” the Associated Press reports.
