A toast to tast­ing lo­cal tipple

From craft beers in New York to tequila in Mex­ico or sea­weed gin in Wales, here are some sug­ges­tions for breaks that will wet your whis­tle travel2013

Weekend Argus (Saturday Edition) - - TRAVEL 2013 - LUCY GILL­MORE

WHETHER it’s sip­ping a Bellini at Harry’s Bar in Venice, savour­ing a sauce cooked with lo­cal Cal­va­dos in Nor­mandy, or learn­ing how to make the per­fect mint julep in Ken­tucky, en­joy­ing your favourite tipple in its place of ori­gin adds an ex­tra di­men­sion to travel.

You can take a trip to San Sebastian del Oeste in Mex­ico, sur­rounded by agave fields, to visit tequila pro­ducer El Par­ral.

Or learn how to make limon­cello on a seven- night hol­i­day at Casa Migli­aca in Si­cily.

In­trepid’s Ur­ban Adventures ( ur­ban adventures. com) has put to­gether a three-hour ex­cur­sion in Lima, shop­ping for the in­gre­di­ents to make Peru’s fa­mous pisco sour.

And closer to home, you can ex­plore our very own winelands on horse­back with tast­ings of some of the best wines the re­gion has to of­fer.

Mean­while, in New York City, ex­plore the city’s cur­rent craft beer re­nais­sance on a Brewed in Brook­lyn walk­ing tour or Fer­mented NY Craft Beer Tour with Ur­ban Oys­ter (ur­banoys­ter.com).

FIELDS OF FOR­TUNE: Tequila is part of the Mex­i­can her­itage and the agave fields, which pro­duce this spirit, are at the heart of this thriv­ing in­dus­try.

DI­VINE: To fully ap­pre­ci­ate the work of wine­mak­ers or the wine it­self, visit its place of ori­gin.

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