You need only tune in for a few minutes of the Tour de France to understand that the event is all about speed.
Ah, to savor the fruits of the best French vintners.
Meet Cognac, the often-misunderstood monarch of after-dinner libations.
When Nikka Whisky debuted in the United States in 2012, the brand
Ian Fleming died 50 years ago next month, but in 1953 he penned a novel that not only created a world-famous fictional character—a charact
If you’re familiar with Ian Fleming’s introductory James Bond novel, Casino Royale, and the 2006 film with the same name, you alr
There’s a good chance that at some point this Fourth of July, you’ll be reminded of our colonial forebears and the challenges that they fa
Upon entering the Multnomah Whiskey Library in Port
At fine establishments like Milk and Honey in London and New York, or Rickhouse in San Francisco, cocktail culture is serious business.
An earnest cocktail includes four essential parts—the liquid, the glass, the garnish, and the ice—and a well-trained bartender understands that the details of each are what separate a standard libation from an exceptional one.
By definition, an ice cube is just a unit of frozen water; but to a bartender, a distiller, or a spirits aficionado it can be a sacrilege—the enemy of all that is good and sacred about liquor.
On July 10, 1969, at a Scottish distillery in Speyside, a cask of single-malt whisky—No. 11485—was laid down.
Treeless and surrounded by icy cold rivers and glacial lakes dotted with massive icebergs and ice floes, the Ungava Peninsula on the northern tip of Quebec is just as it sounds—frozen tundra.
If you’re at all familiar with cachaça, it’s likely because of the caipirinha, cachaça’s signature cocktail, which is as much about lime juice and sugar as it is about the spirit.
In November 1986, Alex Ferguson was appointed the manager of Manchester United—one of England’s Premier League professional soccer teams— position that he held for the next 25 years.
Ahh, beach season, the perfect time of year for a festive tiki glass filled with crushed ice, fruit juices, and scotch. Wait, what?
We’ve never much enjoyed traditional tasting notes. Sure, they have their place, and when done right, they can be helpful.
With June just around the corner, there’s no denying that a season of languid, sun-filled, and social weekend afternoons is upon us.
Absinthe was never the most popular spirit on the bar; the high-proof alchemy of macerated or distilled herbs has always been an acquired
T. A. “Ted” Breaux almost single-handedly brought absinthe back from the dead.
Some spirits are best consumed neat. Others are better appreciated when chilled or served on the rocks.
While the most popular—and the most finessed—method of enjoying absinthe requires a slotted silver spoon, a sugar cube, and a slow drip of
Karie Hall knows her regulars.
Sure, Lexington and Louisville, Ky., offer unique bourbon experiences, and for good reason—the two cities serve as endpoints of the
The folks over at Casamigos Tequila—and by “folks,” we really
As someone who works in the spirits industry, I regularly hear the same statement from numerous aficionados and experts: Tequila simply ca
Over the last few years, premium mezcals have found their way into a bevy of craft cocktails as well as home bars.
If the prospect of packing up an entire wine cellar, bringing it aboard an all-suite luxury cruise ship, and setting sail for some far-flun
Having fun with cocktails is all in the experimentation.