Why is it impossible to get a decent glass of wine in coach, during a period when airline cocktails are getting better than ever? Why can you drink better wine in Utah than you can at 30,000 feet? Mark gets a consultant’s point of view from Josh Wesson, who has helped choose inflight wine for JetBlue for nearly a decade. A former sommelier and wine retailer, Josh explains the challenges involved in selecting wine to be consumed by passengers in pressurized cabins, and reveals some of the things he looks for in making his decisions. On Bizarre Beverage News, Mark gives the details on Operation Swill, a law enforcement sting recently conducted in New Jersey. Officials raided 29 bars and restaurants for putting cheap booze into high-end bottles, and found one establishment that was actually passing off rubbing alcohol infused with caramel food coloring as single malt Scotch.
Joshua Wesson—Link to @joshuawine on Twitter
Iconic Spirits: An Intoxicating History—Link to:
Author of Iconic Spirits: An Intoxicating History
Host of Quench!, Great Tasting Talk Radio (www.webtalkradio.net) Wine and Spirits Editor, Palm Beach Media Group