alcademics

A machine that peels lemons. The skins are used to make limoncello. A post about it is here: A post about this machine is here:

http://www.alcadem...

A machine that peels lemons. The skins are used to make limoncello. A post about it is here: A post about this machine is here:

http://www.alcadem...

At the Starlight Room in San Francisco, bar manager Joel Teitelbaum caramelizes a drink with an Angostura bitters blowtorch.

At the Hakushu distillery in Japan, they rechar ex-bourbon whisky barrels. The narration is the distiller explaining how recharred barrels have a ...

At the Hakushu distillery in Japan, they rechar ex-bourbon whisky barrels. Here is part of the process where he puts out the burning barrel with a ...

At the 2011 Suntory "The Cocktail Award" event in Tokyo, American brand ambassador Neyah White demonstrates the new Air Mix shaker with a two hande...

As we sat having lemon foods in the town of Pontone on the Amalfi Coast, a team of horses walked by carrying harvested grapes from the hilltop gard...

Bartender Kevin Deidrich demonstrates the Negroni on draft at Japser's Corner Tap in San Francisco. The drink will be on tap for a few months.

Ueno-san of High Five Bar in Japan carves an ice diamond at Tales of the Cocktail 2011 in New Orleans.

John Santer cuts a block of ice with a chainsaw while Anu Apte captures the shavings in a cup. This took place at Tales of the Cocktail in New Orle...

Sorry it's sideways!

The winner of the GVine Gin Connoisseur 2011 contest is announced. This took place in Cognac, France on June 16th. The winner was Gegham Ghazaryan.

A flair bartending demonstration in between competitors at the 2011 Angostura Global Cocktail Challenge.

Bartenders goofing around on stage at the 2011 Angostura Global Cocktail Challenge.

Bartenders awaiting the announcement of the winner of the 2011 Angostura Global Cocktail Challenge say their thank yous. It's pretty funny.

Why is the Angostura Bitters label too big for the bottle? A tour guide at the Angostura distillery and museum in Port of Spain, Trinidad tells the...

This is one of the last coopers in Ireland talking about his craft. Recorded at the Jameson distillery near Cork, Ireland.

A blurry video of the fire show on the beach outside the Blue Parrot club on Playa Del Carmen. We visited this on the Dos Equis Cargo Hunt winners'...

As part of the Dos Equis Cargo Hunt winners' trip, we went to Chichen Itza. Here is a view of the central field.

As part of the Dos Equis Cargo Hunt winners' trip, we were treated to a drum concert on the beach.

As part of the Dos Equis Cargo Hunt winners' trip, we were treated to a drum concert on the beach.

On a trip with Dos Equis, we took small planes from Playa Del Carmen to Chichen Itza and back.

On a trip with Dos Equis, we took small planes from Playa Del Carmen to Chichen Itza and back.

On a trip with Dos Equis, we took small planes from Playa Del Carmen to Chichen Itza and back.

On a trip with Dos Equis, we took small planes from Playa Del Carmen to Chichen Itza and back.

On a trip with Dos Equis, we took small planes from Playa Del Carmen to Chichen Itza and back.

On a trip with Dos Equis, we went on ziplines through the jungle near Playa Del Carmen

The collection of sherries, brandies, and rum from Williams & Humbert

A look around the Williams & Humbert bodega in Jerez, Spain

At the Williams & Humbert bodega in Jerez, Spain, visitors are treated to a horse show

To make tequila, agave plants are harvested, baked, crushed to expose the fermentable sugars, fermented, and distilled. Here at the distillery for ...

To make tequila, agave plants are harvested, baked, crushed to expose the fermentable sugars, fermented, and distilled. Here at the distillery for ...

After agave plants are harvested, they are baked. Here at the Tequila Don Julio distillery, the agave hearts, or pinas, are split to ensure even ba...

Most agave plants are propagated not by allowing them to seed, but asexually. The mother plants puts out little babies, hijuelos. These are removed...