from the editor

from-editorSome of my favorite stories involve one-of-a-kind, pioneering people and businesses. That's why I'm so excited about our cover story in this edition.

Drum roll, please ... For the first time since Prohibition, Nevadan craft distillers are creating and selling their own raw spirits. Though two Nevada businesses have been rectifying — or blending — spirits and ingredients (including Francovich Distillers, see story in this edition) since 1999, a new law passed in June of 2013 helped open the door to craft distillers. The change allows the Silver State to be more prominently represented in the nation's booming craft spirits movement. This is history in the making, folks. How cool is that?

What's even cooler is the passion that these new distillers (and there already is a heaping handful of them) are exhibiting in their fortified pursuits. And, to go a step further, a large percentage of them actually are using local ingredients in their spirits. Some are even growing them themselves.

This fascinating feature became the impetus for creating our first-ever special beverage issue. Other stories tied to our theme include intriguing coffee businesses, tasty bloody marys across the region, an award-winning local cocktail concoction, a celebrated California spirit, and more.

Rounding out the issue are stories about an indoor farm, a passionate ranching family with an interesting business model, a wonderful local restaurant that has moved to swanky new digs, and growing Asian spices indoors. And I'm happy to announce that local historian Alicia Barber debuts as our new Edible Traditions writer.

I hope you enjoy this edition as much as we did putting it together.

Stay warm and enjoy the season!




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