Wine & Dine - April 2016
Wine & Dine - April 2016
English | 116 pages | True PDF | 33.3 MB
English | 116 pages | True PDF | 33.3 MB
The lines between tradition and craft are blurring in the beverage industry as more drink producers are making tipples that are often not associated with their culture and geographical heritage. We talk to whisky makers from Asia, a gin distiller from Japan, a winemaker from England, and more! Plus, foodie workshop retreats you should fly to, and how you can work the perfumed passionfruit into your dishes.
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