Issue 3 of FWT Magazine we travel through Costa Rica, South Africa, Australia, France, Austria, Switzerland, Nova Scotia, Sardinia, Chile, and USA.
“Connect your tongue to your brain to recall notes of flavor.” The tasting advice in this Costa Rican chocolate forest carried over to my more mercantile, urban experience in search of coffee.
In this issue you will sample (judiciously, we hope) Chilean pisco; wine in its many forms, including sparkling and rosé; Kentucky bourbon whiskey; artisan sake; premium and craft gins; rum; and brandy (if you think brandy is just a way to make Coca-Cola taste better, think again). By the way, we also sample chocolate and coffee on this journey. And, if “still on your feet,” you will travel on this quest to Costa Rica, South Africa, Australia (has some of the oldest grapevines in the world) and its island state of Tasmania; in France: Champagne, Bordeaux, and Provence; to Austria, Switzerland, Nova Scotia, Sardinia, and Chile. And, in the USA: Louisiana, Breckenridge (not to ski this time), San Francisco, Central Coast of California, and Temecula. Enjoy the journey. I hope you like this issue, and please let us know what you think of our magazine.
Travel writer Cori Solomon discovers the Central Coast and Santa Lucia Highlands wineries now play an important role in the production of U.S. wine.
North American whiskey ambassador, Douglas Kragel, explains the importance of honoring the Stitzel-Weller tradition while providing premium bourbon whiskey for modern palates; his passion for Kentucky whiskey; and how enthusiasts can best enjoy Blade and Bow Kentucky Straight Bourbon Whiskey.
Travel writer Linda Fasteson travels to Switzerland, a country about twice the size of the state of Massachusetts, to learn about its little known fourth national language — Romansch. How did it come about and survive to this day?
Just what should one expect when trying Swiss wine? Travel writer Anita Breland finds the wine of Ticino, Switzerland are both complex and versatile.
Nova Scotia, on the East Coast of Canada, is rising as a high-quality wine producer, especially when it comes to bubbles.
Travel writer Tonya Jennings takes the Route Touristique du Champagne and makes a wonderful discovery at Château de Boursault.
“Yo-ho-ho, and a bottle of rum!” When Robert Louis Stevenson wrote Treasure Island he was thinking of the Caribbean islands but today, you can get a bottle of rum traveling down the bayou instead of the ocean. Louisiana Spirits in Lacassine, Louisiana produces Bayou Rum which they call “The Spirit of Louisiana.”