Bourbon is booming, but only decades ago, it was on a path toward failure. This was most evident in the 1980s, at the height of vodka and big hair, when distilleries in the Bluegrass State were shuttering their doors.
If you’re into vintage — your dad’s aviators, reclaimed wood counters, old military watches — then it doesn’t get much more old school than apple brandy, a spirit distilled from the hard cider of fermented fresh apples and then aged in oak.
This summer, the Kaffe Tonic, a mixture of espresso and Fever Tree tonic served over ice at Saint Frank Coffee in San Francisco rightfully caught on.
Fruit beers have long been the redheaded stepchildren of the beer world. But now American brewers are using more complex bases — stouts, brown ales, rye ales and barleywines among others — and taking cues from the Belgians, those oldest of fruit beer brewers, to harness the nation’s harvest, from pumpkins to pluots.
If you associate wheat beer with Blue Moon and a slice of orange, this is your primer to the world of American brewers doing something more with their wheat malt. They’re adding aromatic hops.
We review Highland Park’s latest edition to their core lineup of single malts, Dark Origins, which is defined by a high percentage of double first fill sherry casks and a peatiness yet unheard of from the brand.
Leave it to an Alaskan to invent a new way to drink alcohol outdoors.
Taylor Fladgate, one of the council of elders in the Port world, released a 50-year-old tawny port in 2014.
I come from a family of beer drinkers, firmly rooted in the blue-collar heritage of my grandfather’s construction and carpentry business. My father likes to say that it was his own skill at unskilled labor that paid his way through college.
Originally brewed in Wallonia, the French-speaking region of Belgium, as a summer treat for farmers who spent hours under the hot sun, saisons often taste spicy, earthy and yeasty, and contain ABV levels that typically run between 4% and 8.5%. Other than a glass of ice water, they’re about as refreshing a drink as you can get on a hot summer day.
Will Elliott of NYC’s Maison Premiere shows us the steps to making three types of absinthe drinks: a drip, a frappe and a Sazerac, with a twist.
We got our hands on five canned white wines to find out if they’re a clever packaging solution or just an excuse to drink more white wine.
A little over two decades ago, Stephane Ostiguy and Jean-Francois Gravel met while studying science at McGill University.
After years of global vilification and false stigma, absinthe is making a comeback.
Among the fastest growing trends named by brewers at the American Craft Beer Festival was barrel aging, so it’s no surprise that the world’s largest Irish whiskey producer, Jameson, is constantly approached by craft brewers looking for used barrels. Despite this, not once in Jameson’s 234 years of distilling whiskey had the company loaned their barrels to a U.S.
Rosé season is upon us, and while we generally advocate for consumption of pink wine year round, the same warm weather that begs for draping oneself in white linen and opening too many shirt buttons demands the freshness of a crisp, vibrant rosé.
For the past 18 years, agave-mogul Enrique Fonseca Cerda has been aging the world’s oldest tequila. We headed down to the NoMad, Manhattan, for a taste.
If you haven’t yet joined the home brew revolution, you’re missing out on a lot of fun.