Attempts to control the fermentation and sale of alcohol are older than the republic itself.
One man's quest to bring high-end, Peruvian-made pisco back into the bars of the United States
Most U.S. consumers only know futsu, the domestically produced table sake served warm to mask impurities. And that's too bad, because quality sake can be appreciated like a fine wine.
Created specifically for King Edward VII by this centuries-old London merchant, King's Ginger is finally available on American shelves.
While most of them are limited and very, very local, a host of distilleries have released gins of this variety—and they're all worth trying.
For newcomers to wine, it's easy to find a guide to follow, but good luck finding their equivalents when it comes to navigating the world of beer
It's that time of year again. Breweries all over the country have started to roll out their fall specials, the ones that most people seem to either love or hate. There is no in between.
If it's sold in fancy bottles, marketed via website, and made from corn, it doesn't deserve your respect
Aging bourbon is expensive—and distilleries are cutting corners to speed up the process. Will the entire industry decline?
The ubiquitous brown ale is about as flavorful as water. But a handful of breweries are giving the style a much-needed makeover.
The sale of a beloved brewery hints at a wave of beer-industry consolidation. So what does this mean for beer lovers?
Women have always been involved in craft beer—but their ranks are growing, and they don't want to brew like the boys
The people who made Absolut's banal purity synonymous with quality vodka have invented a dirtier, artisanal drink
Infinium, a Boston Beer Company special release, was supposed to be a beauty. Instead, it was like Frankenstein's monster.
With artisanal food producers, "smaller is better" is practically a mantra. But small distilleries often come in second—to big ones with years of practice.
As vodka, gin, and tequila have become innovative products, rum has gone down the drain. One new brand could change that.
A liquor company is betting on a famous Brooklynite to promote one of its brands, but he might be destroying his own
Itinerant brewers without their own facilities are proving that being small and mobile is what it takes to make risk-taking beers
There's a new beer in town: a cross between a porter and an India Pale Ale. The problem? No one knows what to call it.
A taste-test of beers made with oysters shows that sometimes a little bivalve can lead to big flavor (in a good way)