page 85 - Drinks

Nestled in the city’s River North neighborhood, Pops for Champagne has garnered international acclaim and found long-term local success

Often smuggled over here from France, a more potent take on this herbal liqueur (a bartender’s favorite) arrives this month

Jefferson’s Aged at Sea just launched a New York-only whiskey that’s proofed down with the state’s special H2O.

Some long-held perceptions about the agave spirit are misleading. Here, we clear up the facts before National Mezcal Day.

Don't worry, there's prosecco in it

Sample Pappy Van Winkle (without going broke), bottle your own whiskey or let the pros do what they do best

A talk with distillers Fred and Freddie Noe on whiskey innovation, a big distillery expansion and bringing in music fans

A new report suggests U.S. consumers continue to gravitate toward bottles over $50, even in an uncertain economy

The region historically serviced the corporate wine world. But a local sustainable winemaking community has changed perceptions.

Air Company creates products like vodka and perfume from captured CO2. Now, their tech is being used to create sustainable jet fuel.

A seemingly simple cocktail is open to interpretation and improvement. And it may not even involve whiskey.

A new book on Winston Churchill busts some drinking myths about the former PM, who preferred low ABV and bubbles to martinis

An ongoing study by Independent Stave Co. shows how temperature and humidity can alter whiskey in a rickhouse, with one surprising takeaway

The 13th annual release from Bruichladdich is still heavy on the peat but also deftly showcases the influences of cask finishes and local terroir

Why Ferrari Trento pays handsomely to get its sparkling wine sprayed at the winner’s podium

For sake appreciation to flourish in America, consumers may embrace a familiar convenience