Craft distillers put their money where Nancy Fraley’s nose is.
Why it’s so hard to get a decent drink before your flight—and why that may soon change
When a 70-year-old man walked the length of the United States in 1909, he sparked a conversation that ultimately changed medicine's ideas about the value of exercise in old age.
The unexpected source of a craft-whiskey boom
Too many stills, too little expertise
Depends on if you're drunk.
Dogfish Head’s ancient, hybrid brews embody a past before ale and wine became separate categories.
Bourbon makers attempt to perfect a 2,000-year-old invention.
The theory and practice of serving a drink vibrated, not stirred
The drama (and sometimes danger) of the flaming cocktail
The regulatory ordeal of the American micro-distiller
A lost flavor of the northern woods, rediscovered
Researchers say no, but drinkers say yes.
How the liquor’s marketing success among both rappers and codgers has blinded consumers to its subtler pleasures
Liquor companies love to claim they use closely guarded, centuries-old recipes. usually it’s just marketing.
The surprising intoxicant hidden in your spice rack
A taste of cocktail Americana comes in from the cold.
At the Aviary, in Chicago, bartenders experiment with cocktails that evolve as you sip them
Chain restaurants embrace the high-end cocktail.