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March 14, 2007 | Charles Perry, Times Staff Writer
WIELDING six-pronged chippers, three people are smashing up 2-inch slabs of Belgian dark chocolate on a stainless steel table and tossing it, along with coils of fresh orange peel, into gleaming 50-gallon tanks of vodka. Just another Friday morning in a Monrovia industrial park. This sterile yet aromatic room is the Modern Spirits Vodka "fruit lab," where Litty and Melkon Khosrovian and assistant Randy Clemens -- the entire Modern Spirits staff -- create exotic flavored vodkas.
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FOOD
March 14, 2007 | Charles Perry, Times Staff Writer
WIELDING six-pronged chippers, three people are smashing up 2-inch slabs of Belgian dark chocolate on a stainless steel table and tossing it, along with coils of fresh orange peel, into gleaming 50-gallon tanks of vodka. Just another Friday morning in a Monrovia industrial park. This sterile yet aromatic room is the Modern Spirits Vodka "fruit lab," where Litty and Melkon Khosrovian and assistant Randy Clemens -- the entire Modern Spirits staff -- create exotic flavored vodkas.
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