ICYMI: Lost Rhino re-releases so-called “fossil beer” Bone Duster

 

Juan Ramos, the master distiller, breaks down pieces of wood to feed the fire in the adobe brick oven. The raicilla distilling process, like that of tequila’s, uses above ground ovens. Mezcal is cooked in below-ground ovens. Ramas, who learned how to make raicilla from his great uncle, says he can tell when the oven is hot enough by the “blanca,” the white soot appearing on the mouth of the oven. Rio Chenery, whose mother is Mexican and father is Australian, moved to Mexico from New York a few years ago to set up a distillery. He wonders if there is a different way to gauge temperature. But when they placed a pyrometric cone, used to test temperature in a pottery kiln, it turned over within an hour, indicating the oven was ready to go. Except it usually takes about eight hours to get the fire going to the right temperature for Ramos. Because raicilla has long been made by family stills, few of the techniques (or reasoning) have been written down, says Chenery. A mezcal guide, on the other hand, at the distillery was neatly typed and bound. Photo by @jaimy_lee #raicilla #jalisco

A post shared by Roads & Kingdoms (@roadsandkingdoms) on Mar 22, 2017 at 7:49am PDT

The James Beard Foundation awarded the best in food television, radio, cookbooks and journalism this week, and even if you never heard of it, Roads & Kingdoms is Publication of the Year. [more]

Next month, Jennifer Breaux of Purcellville‘s Breaux Vineyards is hosting a Rhone River cruise, “Spain and the Colors of Provence.” [Wine and Waterways]

Johnny Ray’s Sultry Soul Food is now offering online ordering and delivery through Chefscape. [Facebook]

Rob Lowe goes from playing health nut Chris Traeger on Parks and Rec to embodying fast food royalty Colonel Sanders. [Ad Age]

Apparently the best food on television is on Billions. [Esquire]

Lost Rhino re-releases its so-called “fossil beer” Bone Duster on Saturday. [more]

Cosmos are back. [Vogue]

Also this weekend, the DC Chocolate Festival with NoVA’s Ben Rasmussen from Potomac Chocolate. [more]