Roger Kamholz

Roger Kamholz is an editor and writer based in New York City. He has covered food and drinks for The Kitchn, Food & Wine, Serious Eats and Refinery 29, among others.

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Whiskey Gets Older, Faster

At NOLA’s Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, “ages” spirits that would normally take years to create in a barrel. Roger Kamholz explains the technology and implications behind rapid-aging whiskey.

The Rise of American Absinthe

The U.S. has become an unlikely homebase for absinthe’s new avant-garde. Mixing a distinct sense of American innovation with tradition, the country’s distillers are shaping the modern identity of this historic misfit.