Travel is something we all love to do at The Manual and today we'll cover some of the great articles from our piece on traveling to Japan. We discuss some tips on how to get around once you're there, the best places to stay (it's not always hot
More than two hundred years ago in Napoleonic France, the business world was walled off to women, and champagne was a luxury reserved for the ruling class. So then how did a young widow take over her husband’s struggling wine business and turn
Are you part of Generation Peak Booze? In this episode, we dive into the factors behind the ups and downs in alcohol consumption in the U.K. and the U.S. over the course of the twentieth century, we explore the long-term health effects of peak
Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch cocktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover cocktail.
The Happiness Cocktail from B
This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works.
If you like booze, you'll love... fungus! Alie goes Rogue and takes a field trip to a brewery in Newport, OR where she smells vats of bubbling beer slop and learns about the microorganisms that are the workhorses of the brewing industry. Learn
Just like there’s a song of the summer, inevitably, each year, a drink of the summer rises to the forefront of our collective consciousness to dominate warm weather gatherings between May and August. This year, it was all about White Claw, a lo
Makgeolli is a quintessentially Korean alcohol, but few people outside of the Korean peninsula have ever heard of, much less tasted it. Even within Korea, it’s mostly known as an overly sweet, low quality drink available at every corner conveni
Legal moonshine—funny as that sounds—has exploded in the South. Instead of on creek banks, it's now produced in gleaming distilleries. But it's the same old stuff: strong, unaged liquor. To sell it, the story is just as important as the hooch.