“Your assumptions are your windows on the world. Scrub them off every once in a while, or the light won’t come in.”
― Isaac Asimov
Ideally, a blog is a place for informed opinions and fresh ideas. And because this is the Dive Bar website, we’re going to have opinions – and share ideas – about the kind of stuff that speaks to good times with good people.
The assumptions expressed herein are mine — Dive Bars owner Lee Seinfeld — and guest bloggers, too. Our goal is to introduce you to our favorite new microbrews, new spirits and new friends.
And like the Dive Bars themselves, we hope you’ll keep coming back for more.
- The American Whiskey Renaissance: Drinking It In - “There is no bad whiskey. There are only some whiskeys that aren’t as good as others.” — Raymond Chandler Everyone from cocktail chemists to casual sippers can tell you that these are exciting times for American whiskey. Across the country, small-batch distilleries are making craft whiskies and blends – often from organic and locally sourced materials – with character and complexities rarely tasted before. In fact, consumption of domestically produced whiskey is up 30% in the past decade. Best of all, women are now 37% of the spirit’s fans, with more becoming passionate about whiskey’s unique subtleties every day. A quick overview: All American whiskeys are distilled from fermented grains to no more than 80% alcohol and aged in charred new oak containers. Rye whiskey