Farming isn’t just for locally minded chefs anymore: Bartenders, too, are now taking to the fields.
An article published today on Gourmet’s website explores the growing number of barkeeps who are doing things like harvesting sugar cane and agave leaves, asking:
“Just as chefs have become increasingly intimate with their ingredients (to the point where they may even grow their own), are we moving toward a time when top bartenders will be involved in selecting the grains for their whiskey, rum, or gin?”
While the group of New York bartenders the article follows on a comical rye harvesting expedition to the Hudson Valley’s Tuthilltown Spirits distillery may suggest otherwise, one mixologist has glimpsed the future in his own heirloom tomato patch: “Mixology is getting so close to the food world–it’s farm-to-bar or farm-to-glass.”
This article from the Village Voice Archive was posted on August 12, 2009