The Bourbon Family Tree
Kentuckians like to tell you that 95 percent of the world’s bourbon comes from their state. What they won’t tell you is that pretty much every last drop of that bourbon comes from a handful of conglomerate distilleries. In this chart—excerpted from The Kings County Distillery Guide to Urban Moonshining, on shelves now—the guys behind Brooklyn’s oldest craft distillery parse out, once and for all, the complicated kissing cousins of the bluegrass state’s bourbon industry.
See an enlarged version here.

The Bourbon Family Tree

Kentuckians like to tell you that 95 percent of the world’s bourbon comes from their state. What they won’t tell you is that pretty much every last drop of that bourbon comes from a handful of conglomerate distilleries. In this chart—excerpted from The Kings County Distillery Guide to Urban Moonshining, on shelves now—the guys behind Brooklyn’s oldest craft distillery parse out, once and for all, the complicated kissing cousins of the bluegrass state’s bourbon industry.

See an enlarged version here.

¡No Más Burritos! The GQ Guide to Cooking Real Mexican

The average Mexican-at-home dinner goes something like this: Combine ground beef, bland Old El Paso spices, neon yellow hard shells and—voilà!—tragedy tacos. With the help of Mexico’s top chef, Enrique Olvera, you can do better. From a farmers’-market quesadilla to a feastworthy chicken mole, this is how to take your kitchen south of the border.

The Cronut: Believe the HypeDominique Ansel Bakery, NYC
This past May, chef Dominique Ansel debuted the Cronut—a half doughnut, half croissant. Immediately, weird shit started happening. Hoping to get one before they sold out, people lined up at 6 a.m. A Cronut black market arose on Craigslist, forcing Ansel to institute a two- Cronuts-per-customer limit. His pastry hybrid has left a wake of knockoffs and a lot of chefs muttering, “Why didn’t I think of that?” It all sounds ludicrous, until you get a bite of the airy, buttery layers injected with silky cream, all of it sheathed in a sugary, crackling shell. Then you get in line.
The 50 Best Things to Eat and Drink Right Now

The Cronut: Believe the Hype
Dominique Ansel Bakery, NYC

This past May, chef Dominique Ansel debuted the Cronut—a half doughnut, half croissant. Immediately, weird shit started happening. Hoping to get one before they sold out, people lined up at 6 a.m. A Cronut black market arose on Craigslist, forcing Ansel to institute a two- Cronuts-per-customer limit. His pastry hybrid has left a wake of knockoffs and a lot of chefs muttering, “Why didn’t I think of that?” It all sounds ludicrous, until you get a bite of the airy, buttery layers injected with silky cream, all of it sheathed in a sugary, crackling shell. Then you get in line.

The 50 Best Things to Eat and Drink Right Now

The 50 Best Things to Eat and Drink Right Now

We’re living in a golden age of stuffing our pieholes. And because there are so many mad-genius chefs and mixologists out there right now, we have a problem: separating the merely great from the transcendent, book-a-flight, text-everyone-you-know stuff. So we gorged our way across America to divine the country’s fifty best dishes and drinks, from brisket tacos and chinese pork-belly sandwiches to carbonated margaritas and cilantro lime ice cream. Grab a fork, a pair of chopsticks, a straw, or hell, just use your hands.