Tricky Questions with Leonardo Leuci
He is one of the founders of Jerry Thomas Project in Rome, which pioneered modern mixology in Italy, opening in 2010. And he sat down with Campari Academy, to take the most challenging test: Leonardo Leuci is facing the Tricky Questions. How will he score?
A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the falvourful world of sool Korean drinking tradition is dominated by a term that comprises the impressively wide variety of local products, whether fermented or distilled: sool. Etymologically, it derives […]Read More
A millennia-old Korean tradition is on the verge of finally reaching worldwide spread: Canadian-born Dustin Wessa is playing a major role, with his efforts at Namsan Sool Club in Seoul In the Namsan district of Seoul, Korea’s capital city, Dustin Wessa is busy behind the bar. Canadian born and Washington raised, Wessa is a voracious […]Read More
We sit down with the Singapore-based scientist Tan Ding Jie, and founder of bio-tech company Starter Culture, to chat how Asia’s ferments have travelled around the world, how bar professionals can unlock new flavours, and how he’s experimenting with this age-old technique No place can be compared to Asia when it comes to fermenting traditions. […]Read More
From white and green, to oolong and dark: Taiwanese tea varietals all undergo varying processes to turn them into a finished product which is revered around the world. We dive into five categories to get to know better Taiwanese tea culture is rooted in the island’s history and local tea has reached worldwide appreciation thanks […]Read More