Stiff Drinks Are Getting Stiffer

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The "overproof movement" is having a moment, according to The Wall Street Journal. Anything marked "cask strength" or "barrel strength" or "navy strength" typically has a 40 percent A.B.V. or higher, and some experts regard the boom as an evolutionary byproduct an increasing number of microdistilleries. By using special ingredients like hand-harvested wheat, experts say this new wave of strong craft bourbons, premium ryes, and small batch gins such as Perry's Tot Navy Strength Gin made by the New York Distilling Co. in Brooklyn are the boozy equivalent of the Slow Food movement. That makes sense, especially considering that New York Distilling Co. co-founder Allen Katz was in fact the chairman of Slow Food U.S.A. [WSJ]