Christopher Null

Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content company.

Review: Chang Beer

By Christopher Null | August 23, 2008 |

You don’t have to like elephants to like Chang beer (the company claims it is the best-selling beer in its native Thailand), but it helps. Those little elephants on the label are just so darn cute you can’t help but try to snuggle them when you’re deep into your third oversize bottle. Chang is slowly…

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U.S. to Become #1 Wine Market By 2011

By Christopher Null | August 22, 2008 |

Turns out it’s not just those sophisticated Frenchies that like wine: Overall wine consumption in the United States rose 3.2 percent in 2007 to 292.1 million 9-liter cases, according the Beverage Information Group’s recently released 2008 Wine Handbook. This marks the fourteenth consecutive year of case gains, indicating positive long-term health and sustainability for the…

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Review: 2005 Pahlmeyer Jayson Red

By Christopher Null | August 21, 2008 |

Pahlmeyer produces some impressive high-end wines. The juice that doesn’t go into them goes into this second label, “Jayson.” (You know it’s from Pahlmeyer by the distinctive cursive label and a tiny note on the back of the bottle.) Jayson Red also doesn’t indicate what’s in it, but it’s actually a Bordeaux blend of 73%…

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Jessica Simpson Drinks Beer

By Christopher Null | August 20, 2008 |

Well of course she does. Just look at her. Per the press release for Stampede Light, her “new favorite beer:” Everyone knows about Jessica Simpson’s daisy dukes body and healthy lifestyle. The all-American beauty and world-renowned entertainer has a passion for working out and making healthy food choices. But she also makes those smart choices…

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Winebloggin’ Episode IV Now Live

By Christopher Null | August 20, 2008 |

More of my experiences are now up on Wired about makin’ wine in the comfort of your own bathtub… the press and barrelling happens on Saturday, so expect the gory details of Episode V in the near future!

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Re-Review: Zyr Vodka

By Christopher Null | August 19, 2008 |

So here’s a first on Drinkhacker: A second review of a spirit, four months after our initial coverage. The folks at Zyr vodka thought I was off base with my original review — which was a lofty A- rating — but which ZYR felt should be even higher. They sent a new bottle. Who am…

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Review: Mekhong Liqueur

By Christopher Null | August 18, 2008 |

Complicated and heavily spiced liqueurs are always a difficult bag. They tend to blend poorly with other spirits and on their own can be imbalanced. Put it this way: No matter how much you like spiced rum, when’s the last time you had it mixed with anything other than Coke? Mekhong is an unusual spirit…

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Democrat vs. Republican: Who’s the Better Drinker?

By Christopher Null | August 18, 2008 |

Beam Global sent this curious (and a little bizarre) press release today about the politics of drinking. Based on a survey of 100 Washington, D.C. area bartenders about the political preference and drinking habits of their patrons, Beam attempted to find out how drinking differs between the parties: “Democrats are seen as better tippers, have…

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Review: Glayva Liqueur

By Christopher Null | August 16, 2008 |

Hardly a household name, Glayva’s another spin on sweetened-Scotch-as-liqueur, much like Drambuie. Sorry, did I say “sweetened?” The 70-proof Glayva is damn sweet. Dripping with honey, cloves, and cinnamon, you could put this on French toast if you wanted. It’s quite overpowering on its own when served on the rocks, even as the ice starts…

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How Restaurant Wine Pricing Works

By Christopher Null | August 16, 2008 |

Great piece in the Wall Street Journal, which asks why a 2004 Opus One costs $195 at Houston’s in San Francisco but $425 at NoMI in Chicago. Lots of reasons are in play: The fancier the restaurant (and fancier the wine service), the more you’ll pay. The more competition for high-end wine there is in…

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