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Daniel Aguilar / Reuters How Tequila Went From Mexican Farms to American Frats
A tale of culture and capitalism
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Rum Regatta: Mount Gay Race Keeps Liquor Afloat
The 75th anniversary of a race around Barbados underscores the connection between sugar cane liquor and sailors
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Beyond Champagne: A New Year's Guide to Other Bubbly
If you're in a sparkling wine rut—or want to drink it year-round without getting bored—look to Spain, Alsace, and even the U.S.
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The World's First Asian Fusion
Centuries before modern "fusion" cuisine, the Portuguese landed in Macau. How Hong Kong's neighbor gave rise to unlikely (and sought-after) dishes like African Chicken.
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The Era of Copyrighted Cocktails?
An increasingly cutthroat beverage industry is making bartenders worry about intellectual property
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Thinking Pink: With Rosé Wines, Tint Matters
Pink wines are for carefree drinking—but don't tell the producers who spend years developing the perfect color
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Inside the Cocktail Industry's Annual Gala
Add loads of parties and high-end liquor to an industry trade show, and what do you get? Tales of the Cocktail.
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Can South African Wines Bridge a Racial Divide?
The World Cup has served as a global stage for local wines—and as a way to market them to South Africa's blacks
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Vodka: Odorless and Flavorless No More
Everyone's favorite neutral spirit isn't so neutral anymore thanks to new varieties that express—gasp—terroir
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Behind the Caribbean's Iconic Liqueur
A writer visits Curaçao to learn the story of the island's famous spirit—and why it tastes like oranges but is dyed blue
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Tasting Spain's Dark-Horse White Wines
Red wines rule Spain, but whites are making a comeback, and not just Albariño. Adios Garnacha, hola Godello.
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The Underdog: A Montreal Deli Takes on NYC
First came poutine. Then tourtière. Now, the smoked meat sandwich is leading a full-on Canadian food invasion.
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Vancouver's Gold-Medal Wines
The Olympics shone a light on the city's kitchens. They missed the cellars of the Okanagan Valley.
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Natural Wines: A Taste of Place
They're biodynamic and organic, but they go a step beyond either of these classifications.
