New York Times Food Photography: Whiskey Startups are Rolling Out a Smaller Barrel Sooner

New York Times Food Photography: Whiskey Startups are Rolling Out a Smaller Barrel Sooner

New York Times Food Photography: Whiskey Startups are Rolling Out a Smaller Barrel Sooner

 (Kathryn Wagner)

 

As a food photographer, making images of whiskey and the new processes surrounding the aging of Whiskey was fascinating. It was a joy to once again be a photographer for The New York Times Food section.¬†Terressentia’s process of aging and flavoring whiskey in a fraction of the time typically needed was interesting to observe and photograph. Through an ultrasonic process they influence the¬†character¬†and flavor of whiskeys and bourbons for private label enterprise, where the product is sold in restaurants around the East Coast. The article for the food section of the New York Times covered these processes and compared them to traditional methods of aging spirits.