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The Rise of Sake
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.
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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.
Berry Bros. & Rudd
Created specifically for King Edward VII by this centuries-old London merchant, King's Ginger is finally available on American shelves.
Ransom
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.
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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
Wolfgang Wander/Flickr
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.
Stillhouse
If it's sold in fancy bottles, marketed via website, and made from corn, it doesn't deserve your respect
Sonnett/flickr
Aging bourbon is expensive—and distilleries are cutting corners to speed up the process. Will the entire industry decline?
Russ Neumeier/flickr
The ubiquitous brown ale is about as flavorful as water. But a handful of breweries are giving the style a much-needed makeover.
swanksalot/flickr
The sale of a beloved brewery hints at a wave of beer-industry consolidation. So what does this mean for beer lovers?
The Pink Boots Society
Women have always been involved in craft beer—but their ranks are growing, and they don't want to brew like the boys
Karlsson's Gold Vodka
The people who made Absolut's banal purity synonymous with quality vodka have invented a dirtier, artisanal drink
apermanentwreck/flickr
Infinium, a Boston Beer Company special release, was supposed to be a beauty. Instead, it was like Frankenstein's monster.
Andrew*/flickr
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.
Melissa Ostrow
As vodka, gin, and tequila have become innovative products, rum has gone down the drain. One new brand could change that.
Absolut
A liquor company is betting on a famous Brooklynite to promote one of its brands, but he might be destroying his own
Bernt Rostad/flickr
Itinerant brewers without their own facilities are proving that being small and mobile is what it takes to make risk-taking beers
Bernt Rostad/flickr
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.
glennaa/flickr
A taste-test of beers made with oysters shows that sometimes a little bivalve can lead to big flavor (in a good way)
TheDeliciousLife/flickr
Drinking gin without a mixer? Unthinkable. Unless you've got a bottle of the good stuff. Then it's necessary.
BrewDog
Using dead animal packaging and silly videos, two men have hyped beers with unprecedented alcohol levels. The stunts may be jokes, but their brewery isn't.
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