Mark Reynier, an unmatched innovator in Scotch whisky, is taking unprecedented steps to understand how soil, topography and cane variety affect the flavor of agricole rum.
Miami’s El Salón has removed liquor branding from its bar in favor of a concise selection of house-blended spirits.
What will the future hold for one of the country’s oldest and most iconic tiki bars?
Will recent regulations, including a mandate that Japanese whisky must be made entirely in Japan, upend the category?
In the age of direct-to-consumer everything, it was only a matter of time before boutique brewers went subscription-only.
The rage-inspired habanero spirit from Copenhagen’s Empirical distillery has entered its final run.
New York's Spirited Away is a testament to the rapid ascension of the nonalcoholic category.
A grassroots campaign is fighting to protect these safe havens from disappearing forever.
Two hospitality veterans are taking a highbrow approach to the lowly Jell-O shot.
GrapeStars, a slick platform dedicated solely to celebrity wine and spirits, is banking on the currency of fame to move booze.
With his "Children's Atlas of Wine," sommelier James Sligh reimagines the traditional map through the lens of natural wine-and with fewer borders.
Why drink whiskey from one place when you can drink it from five—in one bottle? A look behind the “world blend” trend.