
Will a Shortage of Hops Kill Craft Beer?
Craft brewing has led to a gold rush for some of the world’s most popular and potent hops.
Craft brewing has led to a gold rush for some of the world’s most popular and potent hops.
Root beer bitters and a frat house staple come together in an odd (and delicious) confluence of nostalgias.
By Nick Milanes
Scotch & Soda? Nope.
By Nick Milanes
Shochu, a delicious and endlessly diverse low-proof spirit, is the new sake, whether or not stateside bars have caught on.
By Nick Milanes
Get to know the route of the Tour de France intimately by drinking the beer, cider, wine and apéritifs native to the land it passes through.
By Lauren Friel
Think you hate oaked Chardonnay? Or love the toasty notes that oak imparts?
By Lauren Friel
Growing Pinot Noir in Napa Valley is like growing apples in Puerto Rico.
By Lauren Friel
A day spent inside Patrón’s Hacienda distillery, where both the brand’s tequila and its luxury ethos are made.
Tequila is normally young, aged for several months or a year.
Jameson’s “Drinking Buddies” barrel-share program will give five American craft brewers a rare chance at barrel aging with the world’s premiere Irish whiskey.
By Chris Wright
Meet the Berkeley brewery that only makes sour beer.
By Kenny Gould
You’ve got no excuse to settle for a bottle of Smirnoff and a six-pack of V8.
By Nick Milanes
A blind taste test of five 37-year-old Scotches is the ultimate test of the senses.
By Chris Wright
A beer from medieval Germany, gose nearly went extinct in the 20th century.
By Jack Seemer
New Zealand’s Stolen Rum didn’t steal our hearts, but it’s certainly unique.
By Nick Milanes
This rare Kiwi whisky aged in both bourbon and red wine barrels is among the last of its kind.
By Ben Bowers
A small town on the east coast of the South Island is home to some of the greatest whisky on earth.
With a surplus of hip, new cafés popping up across New Zealand, Kiwis have elevated their coffee game to compete among the best in the world.
By Jack Seemer