Do you know what’s really in your cocktail? That’s the question that Thad Vogler, barman and owner of Bar Agricole, Trou Normand and the upcoming Obispo, has been asking himself for the past 18 years. When Vogler was bar manager of the Slanted Door in the early 2000s, the restaurant eliminated the backbar, where spirits bottles are typically displayed. Vogler had to pare down the stock. Scrutinizing his inventory, he found that much of what was available were highly processed products, made in industrial ways.
Read the whole article here.