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Click for the BBB Business Review of this Publishers - Periodical in Honolulu HI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every hundred years or so, gin starts getting restless. Starting out as the 16th century malty Dutch spirit called genever, the spirit made its way to England, where local tastes favored a juniper-focused style that became known as London dry gin, or the 18th century sweetened version known as Old Tom. For the most part, gin has remained unchanged since then, with companies including Bols continuing to produce genever for a mostly domestic market and London Dry becoming the best known type of gin. But starting at the end of last century, the amalgam of juniper, coriander, citrus and other botanicals found new companions, from lavender and fir to hawthorne, white pepper and blueberries.

Restless distillers started rummaging about for new recipes and flavors using botanicals consumers didn't fully understand. In many cases, these spirits started arguments, as the juniperrestrained styles now known as New Western gins were assailed by purists, even while gin as a category declined in the U.S. Some distillers suppressed the juniper so much they were
forced by the government to call their wares flavored vodkas. "It's important for us to understand that there's more than
one kind of gin," says Alexander Stein, founder of Germany's Black Forest Distillers where Monkey 47 Gin is made. "Over
centuries, several differing styles such as Old Tom, Plymouth and London Dry have been developed while lawmakers have
imposed classifications to provide the legal framework for modern gin production. In other words, gin isn't gin. Apart from taste and level of sweetness they also differ in terms of how they are produced. So, THE GIN, as some sort of sensory
reference, does not exist." Read more>>

 


 

 

 

 

 

Casey Aguano, an intelligent young woman with bright eyes and flowing hair, is the Bar Manager/Bartender of Brick Oven Pizza
of Kaneohe and Kapolei. Her family had originally acquired the Kalaheo and Wailua pizza parlors, eventually expanding their business to Oahu. During high school, she had begun her career in the Service/ Food & Beverage Industry at the flagship pizza parlors on Kauai working in the kitchen. After graduation, Casey attended Arizona State University and worked at the Oahu establishments during her breaks. Realizing that the kitchen has no interaction with customers, she decided to take on the challenge of a bartender position. With a background in Cheerleading, Cross-Country and Track, Casey has instilled in herself: the importance of customer service/people skills, and the courage to take on and persevere through challenges, understanding that these skill sets are invaluable to her professional career and personal life.

Read more>>