Indigenous Brazilians have fermented alcoholic beverages from the cassava root for thousands of years. These beer-like beverages go by names like cauim, caxiri, and tarubá. Fermentation is an important step in cassava processing—the raw root has chemicals that can turn into cyanide in the human body. Native peoples found that a bit of human saliva and some naturally occurring yeast could eliminate these toxins and improve the nutritious value of the tuber. When the technology of distillati...| Atlas Obscura - Latest Articles and Places
Diageo India has begun construction on an 11-acre craft spirits complex in Ponda, Goa, featuring the world's largest destination dedicated to Indian craft spirits. Read the full article at Diageo India Breaks Ground On Craft Spirits Complex in Goa| The Whiskey Wash
At Raasay Distillery you can wake up in the same building where their whisky and gin are crafted. The island is a must-visit.| On the Sauce Again
Full name and distillery you work at Stewart Walker – Fettercairn Distillery What made you want to work in whisky? I grew up in Fettercairn and saw the work ...| foodanddrink.scotsman.com
On this episode of Scran I took a trip to Arran to learn a little more about food and drink production on the island. My first stop was at Lagg Distil ...| foodanddrink.scotsman.com
On this special partner episode of Scran we are talking about all things Angus. A region often associated with smoked fish and soft fruit, I found both when ...| foodanddrink.scotsman.com