Gran Malo, a spicy tamarind tequila-based liqueur, launched in Mexico back in 2021 and quickly gained local popularity as a spirit designed to be enjoyed as a shot. Shortly thereafter, Gallo’s chief commercial officer Britt West noticed that Americans were bringing cases of the stuff across the border when they visited family and friends in Mexico. Gallo approached the brand, formed a partnership, and now handles Gran Malo’s growing distribution in the U.S. Over the decades, we’ve seen ...| VinePair
We may not subscribe to the theory that the term “mocktail” was first coined as an insult, but it’s fair to say that early non-alcoholic mixed drinks were nothing to write home about. They were often just juice with a fancy garnish, and they weren’t taken seriously. So much has changed since then, and in 2025, non-alcoholic cocktails are one of the categories we’re most excited about. Today, we believe that any drinks program isn’t fully realized without taking non-alc seriously, ...| VinePair
Two weeks ago, canned wine brand Archer Roose announced that it is entering a partnership with Buffalo Wild Wings and will stock its products at over 1,200 locations nationwide. Although wine and sports bars may seem like an unlikely pairing, perhaps there is some untapped potential here. That said, bringing wine into sports bar beverage programs will likely not be as straightforward as adopting by-the-glass pours. Need we remind you of the increased risk of glass breakage and bottles going b...| VinePair
Every year when the U.S. Open rolls around, the tournament’s signature cocktail, the Honey Deuce, gets its three-week moment in the spotlight. At face value, it’s a simple drink: Grey Goose vodka, raspberry liqueur, and lemonade garnished with a trio of skewered honeydew balls. There’s not a lot to write home about, which might be the reason why the cocktail is named after its garnish alone. Nonetheless, in recent years, the Honey Deuce’s popularity has transcended the Open and entere...| VinePair
Few cocktails carry a built-in punchline, but the Cameron’s Kick almost begs for one. Scotch and Irish whiskey sharing the same glass? It sounds like a setup. And for this conversation, it is. Today, it’s a Scot and an Irishman tracing the story of the rare classic that unites their spirits. But who was Cameron? And what exactly was his kick? We may never know, but what we do know is this: First published by Harry McElhone in the 1920s, the Cameron’s Kick is one of the very few classic ...| VinePair
Despite what the powers that be might tell us, there are no hard and fast rules dictating how and when to enjoy wine. Once you buy a bottle, it’s yours, and you can drink it in any context you wish. That said, it is true that the seasons often dictate the wine styles we gravitate toward at any given time. In the summer, it’s typically rosé and high-acid, crisp white wines. In the winter, it’s usually full-bodied, cozy reds. The article Wine 101: PSA: Do It ALL In Fall appeared first on...| VinePair
As the weather turns, we’re making some big changes to the “VinePair Podcast.” First and foremost, we’ll be adding a video component to the show, so our listeners can feast their ears and eyes on every episode. We’ll also be inviting more industry guests onto the podcast to receive more valuable insights and opinions. And, we’ll be adding a new show to the VinePair Podcast Network, but more on that later. The article The VinePair Podcast: What’s Next for the VinePair Podcast app...| VinePair
The early 2000s were a hinge moment for cocktails — London and New York were trading ideas, reviving old forms, and quietly minting new ones. In that environment, Vincenzo Errico created the Enzoni behind the bar at London’s Match Bar in 2001. On paper, the drink reads simple: gin, Campari, lemon, sugar, and grapes. But the effect is anything but. Bitter and bright in equal measure, the Enzoni finds balance where few hadn’t looked before, turning an unexpected fruit into a defining feat...| VinePair
Nearly two weeks ago, wine influencer Pilar Brito took to her Substack to say that the wine industry desperately needs snobs and that “the hyper-accessability trend is bad for the wine industry.” Although grocery store wines like Yellow Tail, Barefoot, and Apothic may steal marginal market share from smaller premium brands, bringing back snobbery will likely do more harm than good. The industry has long been plagued by an air of elitism and gatekeeping that deters casual drinkers from exp...| VinePair
Keith was recently tasting through some Italian wines with VinePair CEO Adam Teeter when they opened a bottle of 1974 Barolo. Though they were excited to try a wine at such a substantial age, the experience was a bit of a letdown. Despite decanting the bottle and revisiting the wine countless times in a 24-hour period, it failed to open up. The point? “Old” doesn’t always translate to “good” in the wine world. When a wine is young and fresh, it has plenty of phenolics still interact...| VinePair
There is a lot of talk about the state of the wine industry right now. AI is allegedly making some restaurants’ wine lists. Gallup polls say consumption is down. Climate change is making it increasingly difficult for winemakers to actually produce wine. With all of these variables up in the air, for those interested in dipping their toes into industry work, is now a good time to take the plunge? There’s perhaps one major question to ask yourself before you do: Why do you want to work in w...| VinePair
This episode of the “VinePair Podcast” is sponsored by Tequila El Mexicano. Founded by one of Tequila’s most storied families, this traditionally made, additive-free tequila is an expression not just of the Bañuelos family’s collective knowledge, but of the Jaliscan highlands themselves. Try the Blanco, Blanco 90, or Reposado to discover their life’s work. You can visit ElMexicanoUS.com to find Tequila El Mexicano near you or order online to experience three generations of tequila ...| VinePair