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Unearthing the Origins of Whiskey up to its Non Alcoholic Alternatives “Sláinte mhath le uisge beatha!” As the gaels used to say—or “to good health, and whiskey!” For the rest of us. Whiskey, whisky, or whiskie? There’s a lot of...
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Non Alcoholic Spirits choices have improved significantly over the past 10 years, and they’re easier to find. As more customers request non-alcohol options—and those options becomes more refined—so bars and restaurants have begun featuring alcohol alternatives on their daily specials. Alternatively, you can head over to an exclusively non-alcoholic bar. But while low and non-alcohol choices continue to improve, a new alternative has entered the market and is slated to take the industry to unimaginable heights.
Alcohol was first developed in the murky, fossilized past called “prehistory,” but by the time “civilization” began, with writing, agriculture, and irrigation, alcohol was being produced on a commercial scale (at least by Mesopotamian standards). Some people grew the grain, other people made the booze, others yet shaped or cast the containers to preserve it, and everyone, working together, reaped the benefits. This has spurred a tantalizing question: was society created by a collective need for reliable food sources or from a general interest in getting tipsy?
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