We Need to Talk About Bartenders and Mental Health
A conversation with Raul Faria, the chair of the United States Bartenders' Guild Health and Wellness Committee
Booker’s “Pigskin Batch” Is Your Super Bowl Whiskey
The most intense bourbon ever?
Why Investing in Whisky Is Pandemic-Proof
Rare spirits continue to break auction records. And for good reasons.
What (and How) We’ll Be Drinking in 2021, According to Bacardi’s Cocktail Trends Report
We're embracing at-home imbibing with tequila, spice and no-ABV tipples. And hard slushies.
The Booze Industry Wants to Sell You on Sustainability
It’s an ambitious, multi-faceted and chaotic march to eco-consciousness
Diageo Threatens Legal Action Against the Proud Boys
The far-right group seems to be using its own take on an iconic Johnnie Walker logo
American Airlines Expands into Home Wine Delivery
Could your next favorite wine come from an airline?
The Best Beers to Drink in Cold Weather, According to Professional Brewers
These are the beers the pros crack open on the coldest day of the year
We're About to Get an Influx of Great Whisky and Wine, Thanks to Revised Regulations
The TTB just approved seven new packaging sizes for booze, which helps with imports
Is Alberta Premium Really the Best Whisky of 2021?
Why a controversial accolade doesn't detract from the spirit's excellence
Should You Drink Cognac That Dates Back to 1777? With This Auction, You Can.
Whisky.Auction is selling off bottles that are over 200 years old. How do they taste?
Spiked Hot Chocolate Is the Best Way to Survive Winter
Your childhood favorite is all grown up
Everything You Need to Know About Booze-Free Spirits
Making sense of a new drinks category that foregoes ABV
The Next Big Issue for Champagne? Sheep Theft.
Animals and a solar panel were taken from Moët new eco-vineyard
Display All Your Holiday Booze on One of These Discounted Bar Carts
Whether you prefer martinis or tiki drinks, there’s a bar cart for you
What Whiskey Should You Cook With? Follow Chrissy Teigen’s Advice.
The TV personality and cookbook author seems to prefer a very particular bourbon in her kitchen, and for good reason