The B.U.I. Blog

No, our jam won't get you drunk. The spirits are there for flavor, not for a buzz. It's the number one question at our market table, usually asked with a raised eyebrow and a grin. "Wait, there's alcohol in this? Can I get tipsy off toast?" We love the enthusiasm, but the honest answer is no. Here's what "alcohol-infused" actually means, what happens to the alcohol in the kitchen, and why that splash of bourbon or amaretto is all about taste. What "alcohol-infused" means Alco

A spoonful of jam is the easiest way to make a bar-quality drink at home, with or without alcohol. Jam already does the work bartenders spend time on. It brings fruit, sweetness, and body in one scoop, so you can skip the simple syrup, the muddler, and the bag of fresh berries that goes bad before Friday. One jar can carry you from a weeknight mocktail to a full holiday party. The basic formula Most jam drinks follow the same four-part build. Learn it once and you can improvi

Jam, jelly, marmalade, and fruit butter are four different things, and the difference comes down to which part of the fruit ends up in the jar. We get asked about this at almost every market. Someone picks up a jar, squints at the label, and says, "Wait, isn't jam just jelly with a fancier name?" It isn't. Each one is made differently, feels different on the spoon, and shines in different places in your kitchen. Here's the breakdown, so you can shop the table like you know ex