The concept is this: a distiller uses hyperlocal ingredients not just to accent a particular spirit, but as the defining feature of the drink. It’s all about eschewing commercially-sourced ingredients in favor of hand-picked or foraged ones. Let’s call it “wilderness to bottle.”
from Vogue https://ift.tt/2PZ2SvH
কোন মন্তব্য নেই:
একটি মন্তব্য পোস্ট করুন