Ouzo! It's all Greek to me!
Ouzo…the mother’s milk of the Greek Islands! Here in Greece, ouzo is a way of life! And that’s music to the Thirsty Traveler’s ears! The island of Lesvos is a mecca for making the traditionally Greek spirit, and anise is the key to the flavour of ouzo! It grows wild on the island of Lesvos ... [more]

Apple Cider House Rule
What could be more American than hot apple pie? Well, in the New England state of Connecticut, they're making a cool case for hard apple Cider. New Englanders are smart people, see. It didn't take long after the Pilgrims arrived on the Mayflower for these industrious folk to figure out the ... [more]

Pouring Perfection is An Art-form In Belgium
Pouring perfection is an art form in Belgium. The perfect pour has a well-developed head. This can be achieved by tilting the glass and pouring slowly. When the glass is about 2/3 full, lift the bottle and back off on the angle so the beer comes out in a thin stream. Fill the glass until the ... [more]

Sampling Champagne
When tasting a fine Champagne you must use your senses! First pour the Champagne so that the glass is only half full. Don't forget to look at the color, admire the different shades of gold or pink and watch the bubbles dance. The bubbles will be light, lively and generous. Then inhale its bouquet, ... [more]

Quenching your thirst with stout goes back a long way
Quenching your thirst with stout goes back a long way. Stout originally was a beer called porter, named after the porters of the London docks who first favored the drink. Its roots however, may be found in a blended concoction known as "three threads". A bartender would carefully mix equal parts ... [more]

Single Malt Scotch
A Single malt scotch is the hardest to make and finest to drink. It is just one grain, malted barley at only one distillery. Here’s a test to tell the age of a whiskey. Place a sip on your tongue for 5 seconds and determine where you feel the burn. A young spirit will burn at the tip, a 16 ... [more]

Jamaican Rum
Here’s what you need to know to quench your thirst in Jamaica. There are two primary categories of rum. Light bodied and heavy bodied. Light rum uses cultured yeast and is usually aged from one to three years. The best-known lights rums are produced in Puerto Rico and Cuba. Heavy and dark rums ... [more]