Author: Aiden

Lexington’s Mexican food scene is experiencing a vibrant renaissance, according to recent reports. Locals are united in their enthusiasm for four standout establishments: Don Tequila’s, Muchacho Alegre, Taqueria Jalisco, and the reliably familiar Taco Bell. But which reigns supreme? Our dining detective investigated. Don Tequila’s: A Solid Foundation Don Tequila’s remains a dependable choice, largely due to its expertly executed street tacos. The generous portions are crowned with fresh cilantro and onions, and their signature green sauce packs a respectable punch. While the burrito leans heavily on white cheese sauce – a potentially divisive element – it’s a satisfying indulgence.…

The annual ‘Baileys January Crisis’ is upon us, and it’s causing a familiar headache for Irish households. Reports, including one in *Mirror*, reveal a recurring problem: leftover cream liqueurs are clogging drains. It’s a festive faux pas with serious plumbing consequences. Manufacturers consistently advise that cream liqueurs like Baileys should not be kept open for more than six months. The issue isn’t just about taste – the liqueurs contain high levels of Fats, Oils, and Greases (FOGs). These substances, when poured down the drain, solidify and accumulate, particularly in the ‘U’ bend under the sink. The Culprit: FOGs and the…

For decades, the smoky, peat-driven flavors of Scotch whisky have dominated the global palate. But a quiet revolution is brewing, one rooted in the land itself. Increasingly, master distillers are embracing wild botanicals – foraged ingredients like heather, rowan berries, thistle, and even sea buckthorn – to craft expressions that are deeply connected to their regional heritage. This isn’t simply a trend; it’s a fundamental shift in how whisky is being conceived and created. Producers are drawing inspiration from the ancient practices of gathering wild ingredients for medicinal and flavor purposes, mirroring a resurgence of interest in hyperlocal, sustainable ingredients.…

For decades, the smoky, peat-laden character of Scotch whisky dominated the global palate. But a quiet revolution is underway, and drinkers are increasingly seeking a different experience – one that celebrates the grain itself. We’re witnessing a surge in demand for unpeated Scotch, and producers are responding with remarkable innovation. The Shift in Taste The traditional Scotch experience – particularly from Islay – has long been defined by the intense flavors of peat smoke. While this appeals to many, a new generation of drinkers, and a growing number of seasoned enthusiasts, are discovering the nuances of Highland, Speyside, and other…

Philadelphia’s cocktail scene is experiencing a dramatic transformation, spearheaded by local bartenders who are ditching imported amari in favor of meticulously crafted, house-made versions. Driven by significant limitations imposed by the Pennsylvania Liquor Control Board, this trend is creating a uniquely flavorful and intensely personal approach to the spirit. For years, Philadelphia bars faced a frustrating landscape – a paucity of diverse amari options coupled with inflated prices. This prompted a wave of creativity, with many establishments – and some passionate individuals – taking matters into their own hands. The result? An exciting renaissance of flavor. Several small producers and…

For decades, Scotch dominated the global single malt landscape. But a seismic shift is underway, driven by a remarkable wave of innovation and a deeply rooted respect for tradition. Japanese single malts are no longer a niche curiosity; they’re a force to be reckoned with, captivating palates and challenging established norms. It began with Suntory, spearheaded by the visionary Masataka Taketsuru in the 1920s. Driven by a desire to create a uniquely Japanese whisky, he initially studied Scotch production before establishing the Hakushu and Yamazaki distilleries. These early efforts laid the groundwork, establishing a culture of meticulous craftsmanship and an…

Pittsfield, MA – Wandering Star Craft Brewery, a beloved fixture in the Berkshires, has closed its doors permanently. The brewery, a cornerstone of the local craft beer scene, ceased operations on Wednesday, December 31, 2025, following owner Chris Post’s decision not to renew his brewing license for the upcoming year. For nearly fifteen years, Wandering Star, nestled at 11 Gifford St., offered a uniquely welcoming experience. Post’s journey began with a passion for homebrewing, culminating in a formal education and invaluable experience at a Manhattan brewpub. This knowledge translated into a 15-barrel production brewery and taproom where he consistently delivered…

A new national survey reveals a significant shift in drinking habits among teenagers in Georgia. Data from the National Survey on Drug Use and Health indicates that just over 12.5% of young people aged 12 to 20 reported drinking alcohol in the past month – a notable decrease compared to the national average of just over 15%. This reduction positions Georgia as a state with some of the lowest rates of underage alcohol consumption in the country. Furthermore, the rate of binge drinking among minors in the state stands at 6.89%, significantly lower than the national average of 8.29%. This…

Beefeater Gin – the name itself evokes a sense of British tradition. And it’s a tradition that continues to resonate with bartenders and home enthusiasts alike. Recent data, reflected in a Forbes report, confirms that this London Dry style gin remains a staple in homes across the country, solidifying its position as a truly enduring classic. What makes Beefeater so consistently popular? Let’s break it down. A Juniper-Forward Foundation Beefeater’s enduring appeal rests firmly on its London Dry style, a profile dominated by the unmistakable character of juniper. But it’s more than just juniper. The gin is crafted using a…

Pittsfield, MA – The familiar clinking of glasses and the lively chatter emanating from Wandering Star Craft Brewery, a cornerstone of the Berkshires’ craft beer scene, has fallen silent. After 14 years of serving up fresh, inventive brews and fostering a vibrant community, the brewery has announced its closure, with owner Chris Post opting not to renew his brewing license for 2026. Opened in 2011, Wandering Star’s journey began with Chris Post’s passion for brewing, starting with home-brewed creations and culminating in the establishment of a 15-barrel production brewery and taproom. Post’s commitment was further strengthened by formal training, an…