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Jacopo Mazzeo
Jacopo Mazzeo, an award-winning journalist, photographer, and consultant, specializes in wine, drinks, travel, and food. He regularly contributes to a variety of trade and consumer publications, provides consultancy on consumer trends and marketing strategies, and serves as a judge for international wine, beer, and spirits competitions.
How Koji Can Conjure Unique Flavors in SpiritsTo create novel flavor profiles, Western distillers are increasingly embracing a mold that is traditional in many Asian food and drink fermentations —and they’ve only begun to tap into its potential.
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For Whiskey Makers, the Wide World of Liqueurs Offers a Wide World of Potential FinishesThe enormous variety in liqueurs from various countries and traditions offers distillers an opportunity to create one-of-a-kind cask-finished whiskeys.
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Using Specialty Malts to Build Character in SpiritsDistillers can tap into the same kinds of flavorful malts that brewers commonly use to build additional flavor and complexity into their whiskeys.