Daily News: The Science of Why Champagne is Delicious, Bushwick’s “Man Bun Special”

Champagne

Your daily dose of news and happenings from around the drink-o-sphere:

– Growing interest in American whiskeys has spawned an expanding industry of whiskey writing, according to The New York Times. 

The trend of culinary cocktails continues as bar programs take inspiration from the kitchen, particularly when it comes to pairing cocktails and food.

NPR explores spirit entrepreneur Steven Grasse’s recent bookColonial Spirits: A Toast to our Drunken History.   

– Gérard Liger-Belair, professor of chemical physics and author of The Science of Champagne, explores how bubbles contribute to the taste of the famous sparkling wine.

– Finally, a bar in Bushwick, Brooklyn is offering a “man bun special,” consisting of free booze in exchange for losing the man ban.

[Photo: Flickr/Yi Wang]