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Welcome to my process blog.  This might get a little nerdy, but hopefully it’ll be interesting for anyone in the beverage world—or anyone curious about endemic Andean–Amazonian ingredients from Peru. I’m spending one month at Gocta Lab in Amazonas, Peru, developing a beverage from local ingredients, and this space is where I’ll document that work. Ingredient #1: Peeling rakacha at Gocta Lab Rakacha is an ancestral Andean tuber; its domestication predates that of the potato a

This is extracted from a school project from the fall of 2020 that I felt compelled to share four years later: I was opening a restaurant...

Vitis vinifera is the single species that forms the basis for nearly all of the wine the world consumes, there are between 5,000 and...

Comparing and contrasting two spirit categories helps add dimension to our understanding of them. For most of the last 10 years, I have...