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St. George Spirits in California
St. George Spirits; Alameda, California

St. George Spirits; Alameda, California

St. George is stretching the boundaries of traditional styles of gin, very successfully. More than 30 years ago, a young German man named Jorg Rupf fell in love with the Bay Area’s food culture and the quality of fruit growing in California, and subsequently founded St. George Spirits in 1982. He began making eau de vie (a clear, colorless fruit brandy) from pears, raspberries, cherries, and even kiwi fruit before there was a craft distillation movement in the U.S. to speak of. A lot of early gin distillers here kept to a London Dry style, which is very juniper-forward, but as the editor of Bevvy.co notes, now distillers are creating modern gins that are a lot more diverse. “Citrus peel is one of the botanicals that has come to the forefront, and local herbs and spices are becoming popular with people who want to make gin with a bit of hometown pride. St. George Terroir Gin is a great example of that, it tastes like the California coast.” 960 1280

  

Koval Distillery; Chicago, Illinois

Koval Distillery; Chicago, Illinois

The first distillery in Chicago since well before Prohibition, Koval was founded by a dynamic husband and wife duo who are changing the way America distills. Dr. Robert Birnecker and Dr. Sonat Birnecker-Hart have won countless awards for their dry gins, 100 percent Midwestern grown organic rye whiskey, millet-based bourbon, and more. The power couple also prioritizes education, hosting a selection of cocktail classes and whiskey workshops at their North Ravenswood Ave location. Talent seems to run in the family—their distinctive laser-cut labels have also received a lot of attention, designed by Sonat’s sister and her firm Dando Projects. 960 1280

Jaclyn Simpson  

Seven Stills; San Francisco, California

Seven Stills; San Francisco, California

Tim and Clint of Seven Stills Distillery started out by coming at everything backwards—no one was pushing whiskey from the beer angle, but a huge craft beer segment in the San Francisco Bay Area along with their extensive beer knowledge provided a nice segue into making whiskey from extremely high-quality craft brew. Now their robust road map of spirits includes “a still for every hill” in San Francisco using a different artist to design each bottle (Chocasmoke is made from a chocolate-oatmeal stout in honor of Twin Peaks, and Fluxuate is distilled from a coffee porter to celebrate a rapidly-changing, post-Gold Rush Rincon Hill), to add to their collection of small-batch, seasonal bitters like Meyer lemon, prickly pear, and cranberry. 960 1280

  

Clear Creek; Portland, Oregon

Clear Creek; Portland, Oregon

For the past three decades, Clear Creek Distillery has been honoring the intimate marriage between farming and distilling, utilizing the world-class fruit from the farms around their Portland, Oregon home base. Well known for its eau de vie (a clear, colorless fruit brandy), Clear Creek’s diverse portfolio of more than 25 products rivals the best of their European counterparts, and is anchored by the flagship Williams Pear Brandy, which has been named one of the top spirits in the world. 960 1280

  

House Spirits Distillery; Portland, Oregon

House Spirits Distillery; Portland, Oregon

Beloved and very well respected in the industry, House Spirits Distillery is making whiskeys that have been listed among the best in their categories. Their Westward Oregon Straight Malt Whiskey matures in new American oak barrels for at least two years, allowing Oregon’s dry, hot summers and wet, cold winters to contribute to its rich, smooth flavor. Accompanied by Aviation American Gin, Krogstad Aquavit, and Volstead Vodka, almost everything in their line of spirits is ideal for mixing a cocktail. Their new distillery and tasting room on Portland’s famous distillery row opened to the public in November 2015, and hosts regular classes on making whiskey, cocktails, and bitters. 960 1280

  

Kings County Distillery; Brooklyn, New York

Kings County Distillery; Brooklyn, New York

The founders of Kings County Distillery quite literally wrote the book on making whiskey a thome. Their Guide to Urban Moonshining is a look at America’s indigenous spirt, from the whiskey made by the early colonists and sprawling distilleries of Kentucky to the adventurous, modern-day craft distillers across almost every state. This is all quite fitting, as they run NewYork City’s oldest operating whiskey distillery, the first since Prohibition, located in the iconic Brooklyn Navy Yard and just steps from the legendary site of the Brooklyn Whiskey Wars of the 1860s. Their moonshine, bourbon, peated bourbon, and barrel strength bourbon have all won numerous awards, along with their recent accolade of being named Distillery of the Year in 2016 from the American Distilling Institute. 960 1280

Valery Rizzo  

Corsair Distillery; Nashville, Tennessee

Corsair Distillery; Nashville, Tennessee

Corsair founders Darek and Andrew are Nashville natives who have been collaborating since high school. They began by home brewing beer and wine in Darek’s garage, but soon decided that whiskey would be “much more satisfying.” Their adventurous, innovative, and big-flavored craft whiskeys—including a quinoa whiskey, a handful of rye whiskeys, some malt whiskeys, and more—consistently receive high marks among respectable critics, along with countless international spirit awards. Ones to try: Triple Smoke Malt Whiskey and Wry Moon Unaged Rye Whiskey. 960 1280

Andrea Behrends  

Few Spirits; Evanston, Illinois

Few Spirits; Evanston, Illinois

Named after suffragette and temperance advocate Frances Elizabeth Willard (FEW), Few Spirits is a true grass-to-grain distillery, sourcing all of their grain (corn, wheat, rye, and barley) from no more than 150 miles away. It is also the first (legal) alcohol-production facility of any kind in Evanston, a city that banned alcohol sales for four decades beyond the end of Prohibition. Their bottles show up everywhere among the craft spirit community, and their rye whiskey has received acclaim as Whisky Advocate’s 2013 Craft Whiskey of the Year, as a gold medal winner in the 2014 World Whisky Awards, and was rated one of the top five whiskies in the world by the Beverage Tasting Institute. 960 1280

  

Death's Door Spirits; Middleton, Wisconsin

Death's Door Spirits; Middleton, Wisconsin

What was once a robust potato farming region, Washington Island, Wisconsin fell prey to vertical integration in the potato industry in the early 1970s. More than 30 years later, two brothers started growing wheat on the island and soon Death’s Door Spirits was born, focusing from the beginning on how to support local and sustainable agriculture on the island. Death’s Door pioneered white whisky, which became very popular as a cocktail ingredient, featuring an 80:20 ratio of Washington Island Wheat to malted barley from Chilton, Wisconsin. Other Death’s Door family members include a London Dry style gin, a double-distilled vodka, and Wondermint Schnapps Liqueur—the first and only artisan craft peppermint schnapps in the world. 960 1280

  

Montanya Distillers; Crested Butte, Colorado

Montanya Distillers; Crested Butte, Colorado

Montanya Distillers are best known as purveyors of high-altitude craft rum, distilled in the breathtaking Rocky Mountains. Not surprisingly, their ingredients list reads as an ode to America’s inspiring outdoor beauty: Non-GMO sugar cane from family farmers in Louisiana who grow and mill for them; water from one of the purest spring and snowmelt charged aquifers in the USA; and they even heat their building from the alembic copper pot stills. Award-winning Montanya Platino and Oro rums are joined by a limited-release Exclusiva rum that is aged for 30 months in American white oak barrels and then finished in French oak barrels that previously held Sutcliffe Vineyards’ Port. 960 1280

  

Amaro, Italy
Amaro, Italy

Amaro, Italy

The savvy traveler would be remise to not try a local Amaro while in Italy. The word translates to bitter and is often drank after a pleasing dinner. One of the popular choices is Amaro Nonino. Try it neat or over a few ice cubes while watching the sunset. 960 1280

Luca Tassotto  

Pisco, Peru

Pisco, Peru

While Chili also claims to be the origin of this spirit, most experts lean toward the Peruvian story. Pisco is a grape-based spirit that is somewhere between brandy and grappa when it comes to ingredients and preparation. The Pisco Sour is the way to go and will quench any palate. 960 1280

Matthew Noel FindingFlavors.com  

Cachaça, Brazil

Cachaça, Brazil

During the 2016 games in Rio, Cachaça was seen around the world, drank in cocktails and sipped pool side. Next time you are in the largest South American country, try a Caipirinha which is lime, sugar and Cachaça. 960 1280

  

Fernet, Argentina

Fernet, Argentina

All bartenders know the deliciously bitter flavor of Fernet, which finds is origins in Argentina. A neat shot of the drink is known as the bartenders handshake. But if that is too much for you, try it mixed with cola. This cocktail is very popular in Buenos Aires and the rest of the country. 960 1280

  

Genever, The Netherlands

Genever, The Netherlands

Call it jenever, genever, Dutch gin or genievre, all are correct. This spirit is the granddaddy to gin and is a much more lucious and slightly sweet version. Next time you find yourself in The Netherlands ask for a Martinez served with Genever and not gin (the classic way). 960 1280

  

Shochu, Japan

Shochu, Japan

Trips to Japan are often filled with sake and beer but expand your horizons and try some Shochu. The spirit is very light and lower in alcohol so you can sip it and enjoy the nuanced flavors. The most popular is Iichiko and is barley based (like scotch). 960 1280

  

Pastis, France

Pastis, France

We've all heard about Absinthe by why not experience Pastis the next time you travel to France. This liqueur is a sweetened spirit that is related to the green fairy. Try it the classic way on ice and water or some of the fantastic cocktails like the one above called the Bastille Day Boisson. 960 1280

  

Pimm's, England

Pimm's, England

Fans of FX's Archer know that Pimm's Cups are amazing. Ever notice that the bottle says Pimm's #1? There are actually five other varieties that rarely make it to the U.S. and most aren't even made anymore. You can still find #3 and #6 in England so go check out an old bar and taste some history. 960 1280

  

Rhum, Martinique

Rhum, Martinique

Rum is great but Rhum is incredible. Rum is made with molasses while Rhum is made with fresh pressed sugar cane. It's a much more artisan product and can be found in many French colony islands especially Martinique. 960 1280

  

Soju, South Korea

Soju, South Korea

Similar to its little brother in Japan, Soju is the national drink of South Korea. Jinro is the leader and is even making its way to the U.S. (slowly). Try this light spirit neat and cold like vodka or mixed in a refreshing cocktail. 960 1280

  

Sotol, Mexico

Sotol, Mexico

Tequila is flowing in the U.S. and even Mezcal but what about other Agave-based spirits? If you can find Sotol on a trip to Mexico, check it out. This small batch spirit is subtle and tasty. 960 1280

Allison Webber  

Unicum, Hungary

Unicum, Hungary

The national drink of Hungry is Unicum. In the U.S. we can sometimes see his brother, Zwack, but they are slightly different. Drink this herbal liqueur neat or in a cocktail but show the locals you can hang with their official drink. 960 1280

  

Raki, Turkey

Raki, Turkey

Turkey is a country of many incredible spices and their national drink, Raki, is no exception. This anise based spirit (similar to Pastis) is often consumed with some water to give it a fantastic opalescent sheen. 960 1280

  

Feni, India

Feni, India

A stop in India might get you a taste of Feni even though it is just starting to become available in the U.S. This is a traditional liquor made from the cashew apples or the fruit that sits above the nut on the tree. Try this spirit neat, over ice or with a local lemon and lime soda called Limca. 960 1280

  

Los Poblanos Historic Inn & Organic Farm
Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, New Mexico

Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, New Mexico

This historic farm in the Albuquerque area is known for its lavender fields and products. Stay in a Southwest-style room with a "kiva" fireplace and lavender-infused amenities, and enjoy meals using produce grown on-site on one of several patios and dining rooms. Guests are invited to help out on the farm, from harvesting lavender to learning how to compost, and volunteer days are available on Wednesdays and Saturdays, during which participants learn about various farm duties. 960 1280

  

Flint Hill Farm AG, Coopersburg, Pennsylvania

Flint Hill Farm AG, Coopersburg, Pennsylvania

Learn how to make cheese, milk cows, collect your own eggs for breakfast and other farm skills at this 26-acre dairy farm that dates back to 1850. A certified raw milk dairy, Flint Hill Farm produces both pasteurized and raw milk and pasteurized cheese, butter and yogurt. Guest may stay in the farm house or the farm’s RV. Horse riding lessons are also available, and the resident draft horse team is also a favorite with visitors. 960 1280

  

Mariposa Retreat at Earth and Sea Farm, Summerland Key, Florida

Mariposa Retreat at Earth and Sea Farm, Summerland Key, Florida

Located in the Florida Keys near the Great White Heron National Wildlife Refuge, Earth and Sea Farm harvests sea salt and grows bananas, papayas, soap nuts and many indigenous crops. Bees are also kept on property. Guests may pay to stay in the bed and breakfast, or stay in exchange for work through the Worldwide Opportunities on Organic Farms program. Farm tours are available for groups of three to seven and include a Florida Keys Sea Salt tasting. 960 1280

  

Feather Down Farm, Kinnikinnick Farm, Illinois

Feather Down Farm, Kinnikinnick Farm, Illinois

Glamp in a canvas tent with running water and a nearby bathhouse and learn about farm life as you help gather eggs, feed animals, milk goats, take a hayride and harvest dinner from the acres of fields and orchards on this organic farm located 90 miles northwest of Chicago. Not hungry for a fresh salad? Enjoy a wood-oven pizza you create using farm ingredients, and save room for s’mores afterwards. 960 1280

  

Cold Moon Farm, Jamaica, Vermont

Cold Moon Farm, Jamaica, Vermont

Wake up with the roosters and milk goats, collect eggs, pick vegetables and help with other farm chores at this farm/B&B 15 miles from Manchester, Vermont. Five plush guest rooms in the main house each have a private bath, and share the dining room where farm-to-table meals are served. Take cooking classes, go hiking or enjoy a spa treatment after learning about the daily routine of farm life. 960 1280

  

Ridge to Reef Farm, St. Croix, U.S. Virgin Islands

Ridge to Reef Farm, St. Croix, U.S. Virgin Islands

With the goal of producing one percent of the U.S. Virgin Islands’ food, the Ridge to Reef Farm invites guests to visit for the day or stay in one of their stilted cabanas and get their hands dirty learning about organic farming. When you’re not helping with the farm, hike the rainforest, visit the ruins of a Dutch sugar mill or explore the shops in nearby Frederiksted. 960 1280

  

North Country Farms, Kauai, Hawaii

North Country Farms, Kauai, Hawaii

Farm in paradise at this Kauai organic farm just east of Kilauea. Stay in a farm-stay cottage surrounded by fruit trees and organic gardens from which you can pick your meals. The three-acre farm includes a pineapple field. Tours are offered during which the farm’s organic and sustainability practices are shared. 960 1280

  

Ewe Bet Farm, Cave Springs, Arkansas

Ewe Bet Farm, Cave Springs, Arkansas

This sheep farm just 15-minutes south of Bentonville and the Crystal Bridges Museum of American Art specializes in raising all-natural lamb using humane husbandry practices, and grazed in managed pastures. Guest stay in a large suite in the main house that has its own kitchen, fireplace, and deck overlooking apple and peach trees, and are welcome to help feed the sheep and lambs and learn about the daily routine of the farm. Breakfast is delivered to the room each morning and features homemade muffins, fresh eggs and fruit from the orchards. 960 1280

  

Nettles Farm, Lummi Island, Washington

Nettles Farm, Lummi Island, Washington

Nestled on Lummi Island west of Bellingham, Nettles Farm focuses on raising Sulmthaler, Poulet Bleu and Poulet de Bresse chickens and supply neighboring renowned Willows Inn Restaurant with meat and produce. Guests at Nettles Farm may help with farm activities and take the “Butcher Your Own Chicken” workshop during which they prepare their own dinner. Guests also have first option to book a table at the in-demand Willows Inn Restaurant. 960 1280

  

The Inn at Valley Farms, Walpole, New Hampshire

The Inn at Valley Farms, Walpole, New Hampshire

Stay in a 1774 Colonial home and enjoy a candle-lit farm-to-table, multi-course breakfast on this 105-acre property in Walpole, New Hampshire. Tour the farm and pitch in with chores that include gathering eggs, feeding the beef cows, pigs and goats, learning about sustainable farming, picking herbs and crops, and any other work that needs to be done. After, have an in-room massage, hike the property or explore the agriculturally rich area and the charming town of Walpole. 960 1280

Only the Best :-))  

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St. George Spirits; Alameda, California

St. George Spirits; Alameda, California

St. George is stretching the boundaries of traditional styles of gin, very successfully. More than 30 years ago, a young German man named Jorg Rupf fell in love with the Bay Area’s food culture and the quality of fruit growing in California, and subsequently founded St. George Spirits in 1982. He began making eau de vie (a clear, colorless fruit brandy) from pears, raspberries, cherries, and even kiwi fruit before there was a craft distillation movement in the U.S. to speak of. A lot of early gin distillers here kept to a London Dry style, which is very juniper-forward, but as the editor of Bevvy.co notes, now distillers are creating modern gins that are a lot more diverse. “Citrus peel is one of the botanicals that has come to the forefront, and local herbs and spices are becoming popular with people who want to make gin with a bit of hometown pride. St. George Terroir Gin is a great example of that, it tastes like the California coast.” 960 1280

  

Koval Distillery; Chicago, Illinois

Koval Distillery; Chicago, Illinois

The first distillery in Chicago since well before Prohibition, Koval was founded by a dynamic husband and wife duo who are changing the way America distills. Dr. Robert Birnecker and Dr. Sonat Birnecker-Hart have won countless awards for their dry gins, 100 percent Midwestern grown organic rye whiskey, millet-based bourbon, and more. The power couple also prioritizes education, hosting a selection of cocktail classes and whiskey workshops at their North Ravenswood Ave location. Talent seems to run in the family—their distinctive laser-cut labels have also received a lot of attention, designed by Sonat’s sister and her firm Dando Projects. 960 1280

Jaclyn Simpson  

Seven Stills; San Francisco, California

Seven Stills; San Francisco, California

Tim and Clint of Seven Stills Distillery started out by coming at everything backwards—no one was pushing whiskey from the beer angle, but a huge craft beer segment in the San Francisco Bay Area along with their extensive beer knowledge provided a nice segue into making whiskey from extremely high-quality craft brew. Now their robust road map of spirits includes “a still for every hill” in San Francisco using a different artist to design each bottle (Chocasmoke is made from a chocolate-oatmeal stout in honor of Twin Peaks, and Fluxuate is distilled from a coffee porter to celebrate a rapidly-changing, post-Gold Rush Rincon Hill), to add to their collection of small-batch, seasonal bitters like Meyer lemon, prickly pear, and cranberry. 960 1280

  

Clear Creek; Portland, Oregon

Clear Creek; Portland, Oregon

For the past three decades, Clear Creek Distillery has been honoring the intimate marriage between farming and distilling, utilizing the world-class fruit from the farms around their Portland, Oregon home base. Well known for its eau de vie (a clear, colorless fruit brandy), Clear Creek’s diverse portfolio of more than 25 products rivals the best of their European counterparts, and is anchored by the flagship Williams Pear Brandy, which has been named one of the top spirits in the world. 960 1280

  

House Spirits Distillery; Portland, Oregon

House Spirits Distillery; Portland, Oregon

Beloved and very well respected in the industry, House Spirits Distillery is making whiskeys that have been listed among the best in their categories. Their Westward Oregon Straight Malt Whiskey matures in new American oak barrels for at least two years, allowing Oregon’s dry, hot summers and wet, cold winters to contribute to its rich, smooth flavor. Accompanied by Aviation American Gin, Krogstad Aquavit, and Volstead Vodka, almost everything in their line of spirits is ideal for mixing a cocktail. Their new distillery and tasting room on Portland’s famous distillery row opened to the public in November 2015, and hosts regular classes on making whiskey, cocktails, and bitters. 960 1280

  

Kings County Distillery; Brooklyn, New York

Kings County Distillery; Brooklyn, New York

The founders of Kings County Distillery quite literally wrote the book on making whiskey a thome. Their Guide to Urban Moonshining is a look at America’s indigenous spirt, from the whiskey made by the early colonists and sprawling distilleries of Kentucky to the adventurous, modern-day craft distillers across almost every state. This is all quite fitting, as they run NewYork City’s oldest operating whiskey distillery, the first since Prohibition, located in the iconic Brooklyn Navy Yard and just steps from the legendary site of the Brooklyn Whiskey Wars of the 1860s. Their moonshine, bourbon, peated bourbon, and barrel strength bourbon have all won numerous awards, along with their recent accolade of being named Distillery of the Year in 2016 from the American Distilling Institute. 960 1280

Valery Rizzo  

Corsair Distillery; Nashville, Tennessee

Corsair Distillery; Nashville, Tennessee

Corsair founders Darek and Andrew are Nashville natives who have been collaborating since high school. They began by home brewing beer and wine in Darek’s garage, but soon decided that whiskey would be “much more satisfying.” Their adventurous, innovative, and big-flavored craft whiskeys—including a quinoa whiskey, a handful of rye whiskeys, some malt whiskeys, and more—consistently receive high marks among respectable critics, along with countless international spirit awards. Ones to try: Triple Smoke Malt Whiskey and Wry Moon Unaged Rye Whiskey. 960 1280

Andrea Behrends  

Few Spirits; Evanston, Illinois

Few Spirits; Evanston, Illinois

Named after suffragette and temperance advocate Frances Elizabeth Willard (FEW), Few Spirits is a true grass-to-grain distillery, sourcing all of their grain (corn, wheat, rye, and barley) from no more than 150 miles away. It is also the first (legal) alcohol-production facility of any kind in Evanston, a city that banned alcohol sales for four decades beyond the end of Prohibition. Their bottles show up everywhere among the craft spirit community, and their rye whiskey has received acclaim as Whisky Advocate’s 2013 Craft Whiskey of the Year, as a gold medal winner in the 2014 World Whisky Awards, and was rated one of the top five whiskies in the world by the Beverage Tasting Institute. 960 1280

  

Death's Door Spirits; Middleton, Wisconsin

Death's Door Spirits; Middleton, Wisconsin

What was once a robust potato farming region, Washington Island, Wisconsin fell prey to vertical integration in the potato industry in the early 1970s. More than 30 years later, two brothers started growing wheat on the island and soon Death’s Door Spirits was born, focusing from the beginning on how to support local and sustainable agriculture on the island. Death’s Door pioneered white whisky, which became very popular as a cocktail ingredient, featuring an 80:20 ratio of Washington Island Wheat to malted barley from Chilton, Wisconsin. Other Death’s Door family members include a London Dry style gin, a double-distilled vodka, and Wondermint Schnapps Liqueur—the first and only artisan craft peppermint schnapps in the world. 960 1280

  

Montanya Distillers; Crested Butte, Colorado

Montanya Distillers; Crested Butte, Colorado

Montanya Distillers are best known as purveyors of high-altitude craft rum, distilled in the breathtaking Rocky Mountains. Not surprisingly, their ingredients list reads as an ode to America’s inspiring outdoor beauty: Non-GMO sugar cane from family farmers in Louisiana who grow and mill for them; water from one of the purest spring and snowmelt charged aquifers in the USA; and they even heat their building from the alembic copper pot stills. Award-winning Montanya Platino and Oro rums are joined by a limited-release Exclusiva rum that is aged for 30 months in American white oak barrels and then finished in French oak barrels that previously held Sutcliffe Vineyards’ Port. 960 1280

  

Amaro, Italy

Amaro, Italy

The savvy traveler would be remise to not try a local Amaro while in Italy. The word translates to bitter and is often drank after a pleasing dinner. One of the popular choices is Amaro Nonino. Try it neat or over a few ice cubes while watching the sunset. 960 1280

Luca Tassotto  

Pisco, Peru

Pisco, Peru

While Chili also claims to be the origin of this spirit, most experts lean toward the Peruvian story. Pisco is a grape-based spirit that is somewhere between brandy and grappa when it comes to ingredients and preparation. The Pisco Sour is the way to go and will quench any palate. 960 1280

Matthew Noel FindingFlavors.com  

Cachaça, Brazil

Cachaça, Brazil

During the 2016 games in Rio, Cachaça was seen around the world, drank in cocktails and sipped pool side. Next time you are in the largest South American country, try a Caipirinha which is lime, sugar and Cachaça. 960 1280

  

Fernet, Argentina

Fernet, Argentina

All bartenders know the deliciously bitter flavor of Fernet, which finds is origins in Argentina. A neat shot of the drink is known as the bartenders handshake. But if that is too much for you, try it mixed with cola. This cocktail is very popular in Buenos Aires and the rest of the country. 960 1280

  

Genever, The Netherlands

Genever, The Netherlands

Call it jenever, genever, Dutch gin or genievre, all are correct. This spirit is the granddaddy to gin and is a much more lucious and slightly sweet version. Next time you find yourself in The Netherlands ask for a Martinez served with Genever and not gin (the classic way). 960 1280

  

Shochu, Japan

Shochu, Japan

Trips to Japan are often filled with sake and beer but expand your horizons and try some Shochu. The spirit is very light and lower in alcohol so you can sip it and enjoy the nuanced flavors. The most popular is Iichiko and is barley based (like scotch). 960 1280

  

Pastis, France

Pastis, France

We've all heard about Absinthe by why not experience Pastis the next time you travel to France. This liqueur is a sweetened spirit that is related to the green fairy. Try it the classic way on ice and water or some of the fantastic cocktails like the one above called the Bastille Day Boisson. 960 1280

  

Pimm's, England

Pimm's, England

Fans of FX's Archer know that Pimm's Cups are amazing. Ever notice that the bottle says Pimm's #1? There are actually five other varieties that rarely make it to the U.S. and most aren't even made anymore. You can still find #3 and #6 in England so go check out an old bar and taste some history. 960 1280

  

Rhum, Martinique

Rhum, Martinique

Rum is great but Rhum is incredible. Rum is made with molasses while Rhum is made with fresh pressed sugar cane. It's a much more artisan product and can be found in many French colony islands especially Martinique. 960 1280

  

Soju, South Korea

Soju, South Korea

Similar to its little brother in Japan, Soju is the national drink of South Korea. Jinro is the leader and is even making its way to the U.S. (slowly). Try this light spirit neat and cold like vodka or mixed in a refreshing cocktail. 960 1280

  

Sotol, Mexico

Sotol, Mexico

Tequila is flowing in the U.S. and even Mezcal but what about other Agave-based spirits? If you can find Sotol on a trip to Mexico, check it out. This small batch spirit is subtle and tasty. 960 1280

Allison Webber  

Unicum, Hungary

Unicum, Hungary

The national drink of Hungry is Unicum. In the U.S. we can sometimes see his brother, Zwack, but they are slightly different. Drink this herbal liqueur neat or in a cocktail but show the locals you can hang with their official drink. 960 1280

  

Raki, Turkey

Raki, Turkey

Turkey is a country of many incredible spices and their national drink, Raki, is no exception. This anise based spirit (similar to Pastis) is often consumed with some water to give it a fantastic opalescent sheen. 960 1280

  

Feni, India

Feni, India

A stop in India might get you a taste of Feni even though it is just starting to become available in the U.S. This is a traditional liquor made from the cashew apples or the fruit that sits above the nut on the tree. Try this spirit neat, over ice or with a local lemon and lime soda called Limca. 960 1280

  

Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, New Mexico

Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, New Mexico

This historic farm in the Albuquerque area is known for its lavender fields and products. Stay in a Southwest-style room with a "kiva" fireplace and lavender-infused amenities, and enjoy meals using produce grown on-site on one of several patios and dining rooms. Guests are invited to help out on the farm, from harvesting lavender to learning how to compost, and volunteer days are available on Wednesdays and Saturdays, during which participants learn about various farm duties. 960 1280

  

Flint Hill Farm AG, Coopersburg, Pennsylvania

Flint Hill Farm AG, Coopersburg, Pennsylvania

Learn how to make cheese, milk cows, collect your own eggs for breakfast and other farm skills at this 26-acre dairy farm that dates back to 1850. A certified raw milk dairy, Flint Hill Farm produces both pasteurized and raw milk and pasteurized cheese, butter and yogurt. Guest may stay in the farm house or the farm’s RV. Horse riding lessons are also available, and the resident draft horse team is also a favorite with visitors. 960 1280

  

Mariposa Retreat at Earth and Sea Farm, Summerland Key, Florida

Mariposa Retreat at Earth and Sea Farm, Summerland Key, Florida

Located in the Florida Keys near the Great White Heron National Wildlife Refuge, Earth and Sea Farm harvests sea salt and grows bananas, papayas, soap nuts and many indigenous crops. Bees are also kept on property. Guests may pay to stay in the bed and breakfast, or stay in exchange for work through the Worldwide Opportunities on Organic Farms program. Farm tours are available for groups of three to seven and include a Florida Keys Sea Salt tasting. 960 1280

  

Feather Down Farm, Kinnikinnick Farm, Illinois

Feather Down Farm, Kinnikinnick Farm, Illinois

Glamp in a canvas tent with running water and a nearby bathhouse and learn about farm life as you help gather eggs, feed animals, milk goats, take a hayride and harvest dinner from the acres of fields and orchards on this organic farm located 90 miles northwest of Chicago. Not hungry for a fresh salad? Enjoy a wood-oven pizza you create using farm ingredients, and save room for s’mores afterwards. 960 1280

  

Cold Moon Farm, Jamaica, Vermont

Cold Moon Farm, Jamaica, Vermont

Wake up with the roosters and milk goats, collect eggs, pick vegetables and help with other farm chores at this farm/B&B 15 miles from Manchester, Vermont. Five plush guest rooms in the main house each have a private bath, and share the dining room where farm-to-table meals are served. Take cooking classes, go hiking or enjoy a spa treatment after learning about the daily routine of farm life. 960 1280

  

Ridge to Reef Farm, St. Croix, U.S. Virgin Islands

Ridge to Reef Farm, St. Croix, U.S. Virgin Islands

With the goal of producing one percent of the U.S. Virgin Islands’ food, the Ridge to Reef Farm invites guests to visit for the day or stay in one of their stilted cabanas and get their hands dirty learning about organic farming. When you’re not helping with the farm, hike the rainforest, visit the ruins of a Dutch sugar mill or explore the shops in nearby Frederiksted. 960 1280

  

North Country Farms, Kauai, Hawaii

North Country Farms, Kauai, Hawaii

Farm in paradise at this Kauai organic farm just east of Kilauea. Stay in a farm-stay cottage surrounded by fruit trees and organic gardens from which you can pick your meals. The three-acre farm includes a pineapple field. Tours are offered during which the farm’s organic and sustainability practices are shared. 960 1280

  

Ewe Bet Farm, Cave Springs, Arkansas

Ewe Bet Farm, Cave Springs, Arkansas

This sheep farm just 15-minutes south of Bentonville and the Crystal Bridges Museum of American Art specializes in raising all-natural lamb using humane husbandry practices, and grazed in managed pastures. Guest stay in a large suite in the main house that has its own kitchen, fireplace, and deck overlooking apple and peach trees, and are welcome to help feed the sheep and lambs and learn about the daily routine of the farm. Breakfast is delivered to the room each morning and features homemade muffins, fresh eggs and fruit from the orchards. 960 1280

  

Nettles Farm, Lummi Island, Washington

Nettles Farm, Lummi Island, Washington

Nestled on Lummi Island west of Bellingham, Nettles Farm focuses on raising Sulmthaler, Poulet Bleu and Poulet de Bresse chickens and supply neighboring renowned Willows Inn Restaurant with meat and produce. Guests at Nettles Farm may help with farm activities and take the “Butcher Your Own Chicken” workshop during which they prepare their own dinner. Guests also have first option to book a table at the in-demand Willows Inn Restaurant. 960 1280

  

The Inn at Valley Farms, Walpole, New Hampshire

The Inn at Valley Farms, Walpole, New Hampshire

Stay in a 1774 Colonial home and enjoy a candle-lit farm-to-table, multi-course breakfast on this 105-acre property in Walpole, New Hampshire. Tour the farm and pitch in with chores that include gathering eggs, feeding the beef cows, pigs and goats, learning about sustainable farming, picking herbs and crops, and any other work that needs to be done. After, have an in-room massage, hike the property or explore the agriculturally rich area and the charming town of Walpole. 960 1280

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