Meet editor Bill Dowd

Bill Dowd, who lives in historic Upstate New York, is a longtime writer and judge for the world of adult beverages — wines and spirits alike — as well as a longtime restaurant critic and culinary competition judge.

His new book — “BARRELS & DRAMS: The History of Whisk(e)y in Jiggers & Shots” — debuted in September from Sterling Epicure. It’s an anthology he edited and co-wrote.

Bill is a former newspaper editor and columnist who was president of both the New York State Society of Newspaper Editors and the New York State Associated Press Association. He now is editor and publisher of DOWD’S GUIDES, a portfolio of websites and blogs dealing with food, drink and destinations.

His work has appeared in newspapers and magazines published in 7 different countries, and on websites based in 18 different countries. In addition to DRINKING NEW YORK, he covers the New York State wine scene and the Upstate New York restaurant scene for And, his weekly “DOWD ON DRINKS” column is distributed nationally by the Hearst/NY Times News Service.

Bill also is fond of pointing out that his lineage on both sides of his family connects him to the great whiskey-making sites of the world — Scotland, Ireland, Wales, Pennsylvania (where he was born and where some relatives were known for the quality of their moonshine), etc. His 37th great grandfather was Rhodri Molwynog, King of Gwynned, Wales. Rhodri was born in A.D. 690 and is known for having some sort of alcoholic drinks available for his fighting men. Of course, Bill’s great grandfather Michael Dowd, who was born in 1859 in the west of Ireland, also had a fondness for the drink. He had many friends, but did not have an army of his own.


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