We’ve never needed much prodding to pour ourselves a glass of New York’s fine beer, spirits or wine. It’s world-class stuff and we count ourselves lucky to practically have it at our doorstep. But we couldn’t help but notice that our options have changed — and for the better — over recent years.
At next month’s Edible Institute, New York Distilling Company’s Allen Katz will moderate a panel addressing the question: “Why is the good food movement drinking more?” We have some ideas based on stories in our sister publications, and we’ve shared them with you below.
Want to hear the live panel discussion for yourself? Institute tickets are still available, so snag yours now.
How New York Legislation Helped Put Local Liquor in Your Cabinet
How innovative state legislation spawned New York’s craft spirits boom.
Locapour Empire: 12 New York Spirits to Know
A list of some of our favorite stories on spirits and the spots that serve them.
Long Island’s Wine Is Bigger and Better Than Ever
These are giddy days for lovers of Long Island wine. Four decades after the first vines were planted on the East End in 1973, city residents have fallen for the wine region just 100 miles from our doors.
PHOTOS: Introducing Edible Ale
We happily announce the arrival of KelSo’s newest beer: “Edible Ale” — a quarterly and local brew inspired in part by our four sister publications.
