”My dad gave me advice 60 years ago: The day that you think you’re any better than the lowest man on the job is the day you start going backwards.” Bill Coleman represents the fifth of seven generations of the Coleman hop-growing family in Oregon’s Willamette Valley. Health concerns may have ”retired” him from leadership in Coleman Agriculture, but he’s still active on the farm. Max Coleman, seventh-generation director of farm operations, jokes that Bill is now ”the old fart w...| VinePair
Bordeaux produces arguably the most famous and highly coveted wine blend in the world. Like many regions with a long history, there’s a lot to learn. So, buckle up for a quick zip through the grapes, appellations, climate, and history that make Bordeaux wines so sought after. Bordeaux In 60 Seconds: Bordeaux wines are world-renowned blends made with a predominant proportion of Cabernet Sauvignon or Merlot. Vintage variance is particularly important in Bordeaux.| VinePair
Before Mount Etna became the darling of the Sicilian wine scene, there was Nero d’Avola. The indigenous red variety was all but synonymous with Sicilian wine — robust, reliable, usually inexpensive, and widely available. Since it was (and is) grown throughout the island, there was no shortage of it, and plenty to export. It had buzz in the United States. Nowadays, Nero d’Avola shares the Sicilian wine stage with Etna Rossos and Etna Biancos, which have gained well-deserved international...| VinePair
On Tuesday, Westward Whiskey announced that a group of private investors purchased the majority of its assets, rescuing the American single-malt brand from bankruptcy. Based in Portland, Ore., Westward Whiskey was established by Thomas Mooney in 2004 as House Spirits Distillery, which also produced Aviation Gin before it was acquired by Davos Brands in 2016. In 2018, Westward received an investment from Diageo-backed Distill Ventures, but in March of this year, the conglomerate announced that...| VinePair
At the turn of the 21st century, there were just a few dozen active whiskey distilleries in the U.S. (For reference, there were around 75 distilleries total in 2006.) Today, there are thousands. In bourbon-soaked Kentucky alone, whiskey production climbed 566 percent between 2000 and 2023; relative growth in many other states was even greater, in large part due to the proliferation of craft producers. Despite a recent downturn in sales and consumption, compared to the 1990s, today’s America...| VinePair
At its core, gin is a simple neutral grain spirit. The liquid’s complexity and unique character come from the addition of botanicals, which impart various flavors into the spirit during production. While juniper berries are the most famous — and only mandatory — botanical used, distillers implement a melange of other berries, seeds, fruits, herbs, spices, and roots to round out a gin’s flavors. The supporting ingredients and their influence vary from gin to gin, leading to a broad spe...| VinePair
Americans drink a lot of soda. A lot. According to data analytics firm IBISWorld, soda consumption in the U.S. is expected to reach 42.2 gallons per capita in 2025. That’s approximately 450 12-ounce cans of soda consumed per year, per person. Despite soda sales falling for about a decade, the category is experiencing a revival with new additions like Poppi and Olipop revitalizing the space with their marketed “health benefits.” It’s not just the soda aisle that’s expanding, though. ...| VinePair
VinePair’s list of 2025 Next Wave Awards winners is finally here. Released every fall, the Next Wave Awards recognize spirits, wine, and beer professionals who have distinguished themselves in the past year for propelling the industry forward. The awards celebrate the people and organizations creating community in their spaces, innovating in their fields, and revolutionizing drinks culture as we know it. It’s a project that we are immensely proud of, and we’re thrilled to share it with ...| VinePair
There’s a story behind every great cocktail — and Luxardo’s has been unfolding for more than 200 years. Whether you’re shaking up a classic or pouring something new on a crisp fall night, these liqueurs bring flavors that can help make gatherings linger in memory well after the fire burns low. A Family Legacy Becomes Part of an Autumnal Table Founded in 1821 by Girolamo Luxardo in Zara (now Zadar, Croatia), the distillery first found fame with its maraschino cherry liqueur, using a re...| VinePair
JUSTIN Vineyards & Winery was established in Paso Robles in 1981 with the aim of producing Bordeaux-style wines within California’s terroir. The winery’s current winemaker, Scott Shirley, actually started his career as a lab tech chemist in a winery during harvest, where, he explains, he “caught the bug.” From there, Shirley relocated to the Napa Valley to try his hand at winemaking, and remained there for 13 years. But when he got a call from Justin Baldwin, he fell in love with Paso...| VinePair
While reaching for another bite of the addictive salt and pepper tofu at Chinatown’s Tolo, a bottle perched on a shelf in the back caught the corner of my eye. The familiar light blue label was that of Domaine des Miroirs, a wine from France’s Jura region that’s notoriously difficult to find. I had seen this wine on display before. I remembered a singular light blue label peeking out from behind the curtain in the window of the now closed Gem Wine Bar. The article 2 Years, 10 Cities, an...| VinePair
Despite the fact that the overall beer market has had a tough go in recent years, the stout category has continued to grow in popularity — likely thanks to the virality and cultural cachet of one specific Irish product. But Guinness isn’t the only beloved stout on the market. Across the country, there are thousands of craft brewers experimenting within the category, resulting in almost a dozen distinct substyles. Given all the stouts out there, we were curious to know which ones rank high...| VinePair
Magnums, double magnums, jeroboams, imperials, nebuchadnezzars — large-format wine bottles are a great deal of fun. They not only provide ample opportunity to keep the party going, but they ensure the wine continues flowing with anywhere from twice as much to 20 times as much wine as a standard bottle. For certain styles of wine —Champagne, for example — large-format bottles like magnums are the ultimate size for enjoying the bubbly, as the oxygen-to-wine ratio is larger, thus preservin...| VinePair
The list of grapes winemakers can use to produce Champagne just got a little longer. On Thursday, the Comité Champagne — the joint trade organization representing growers and producers in the Champagne region — officially approved the use of Pink Chardonnay in Champagne production. The addition of Pink Chardonnay, or Chardonnay Rose, to the Champagne appellation specifications brings the total number of approved grapes to eight. Chardonnay Rose joins Chardonnay, Pinot Noir, Pinot Meunier...| VinePair
The concept of terroir has been essential to the history of Burgundy since (at least) the Middle Ages when the Cistercian monks started documenting vineyard sites across the region. Each plot was meticulously mapped out and categorized based on where the vines were most successful and what the resulting wines tasted like. Many of the areas that were selected as the cream of the crop back then are still highly regarded to this day. The article 7 Burgundy Villages Somms Are Into Right Now appea...| VinePair
An article came out in The New York Times this week asking what can be done to save the “ailing” wine industry. In the column, there’s quite a distinction made between people who drink wine from a supermarket (i.e., the majority of wine drinkers) and more “geeky” wine drinkers. It’s not only tone deaf, but it starts a conversation about how to improve the wine industry with thoughts that some may find insulting. The article The VinePair Podcast: Wine Should Be Building, Not Burnin...| VinePair
Bartenders, you know fruit forms the heart of so many great cocktails — but keeping it fresh and consistent year-round? That’s a challenge — but not when you have Les vergers Boiron on hand. For decades, they’ve been the gold standard in the culinary and pastry worlds — in fact, back when I was a chef we used them all the time in sorbets, sauces, and mousses. And you have to check out Boiron’s line of fruit purees crafted specifically for beverages: Ambient purees. We’re talking...| VinePair
Shortly before a federal judge placed Uncle Nearest, Inc. into receivership last month, he offered a frank assessment of the business acumen of the liquor firm’s husband-and-wife co-founders Fawn and Keith Weaver. “It looks like you’re out over your skis,” said the Hon. Charles E. Atchley. As far as euphemisms go, it was a pretty generous way to describe over $100 million in defaulted loans. But the point is salient, and widely applicable within the world of beverage alcohol. The arti...| VinePair
When the highly anticipated cocktail bar schmuck finally landed in New York City’s East Village in early 2025, it was immediately evident from the eclectic design and menu that it was a special space. (Make that two spaces, as the ambitious team split the room into two entirely separate concepts, each with its own menu.) Drawing inspiration from the mid-century modern, space age, and brutalist design movements, the bar’s aesthetic is difficult to put a label on. The article Next Wave Awar...| VinePair
Stepping into Gus’ Sip & Dip from the bustle of Hubbard Street in Chicago’s River North neighborhood, one could be forgiven for thinking the place has been here for years. Maybe it’s the hug of the wraparound, Brunswick-style wood bar and white oak-paneled walls, or the soft clink of shakers by bartenders in crisp white jackets while trays of pert burgers and $12 — yes, $12 — Martinis circulate as if on an infinite loop. Or maybe this transient neighborhood, whose overarching bar id...| VinePair
Descending the stairs into the dimly lit, gray-walled room of Smithereens, diners might have an idea of the food they’ll be met with: The acclaimed menu is touted for its New England fare, featuring hearty anadama bread, delicately plated raw seafood, and surprising, veggie-centric desserts like a celery ice cream float and candied seaweed mille-feuille. But when it comes to the drinks menu, partner and beverage director Nikita Malhotra keeps guests (and staff members) on their toes. The ar...| VinePair
When guests step into Herbs & Rye, located some two miles east of the Las Vegas Strip, they encounter a version of Vegas that hasn’t existed on the famed thoroughfare for decades. Instead of flashy, overpriced excess, the setting delivers a throwback vibe complete with crushed red velvet wallpaper, affordable cocktails under $20, and damn good steaks for cheap. Its business model is deliberately out of step with the Strip’s perpetual and increasingly exclusive quest to squeeze maximum pro...| VinePair
There are exceptions to the rule, but we’ve reached a point in American craft beer culture when most taprooms can’t pull in crowds with good beer alone. Some have tried to navigate the rising tides by offering experiences customers can’t replicate at home, like Lukr-poured pilsners, turning bocks into beer brûlée with piping hot iron spikes, and, well, doubling down on weekly trivia nights. But none of these tactics fully confront what are arguably the two things holding taprooms back...| VinePair
Typically, when a craft distiller attempts to make every spirit, none of them turn out especially well. It’s the classic jack of all trades, master of none. And the logic is simple: Try to appease every demographic — bourbon taters, vodka fans, tequila connoisseurs, rum nerds — and no one ends up truly satisfied. Then there’s Matchbook Distilling, with its dazzling array of spirits and more — all created by Leslie Merinoff Kwasnieski. The article Next Wave Awards Distiller of the Ye...| VinePair
Over the past few decades, the brewing industry has been defined by rampant innovation. The number of new substyles and pseudo-styles that have emerged from the dense thicket of breweries across the nation is head-spinning. In some respects, this evolution has been beautiful, but just like people, its growth hasn’t come without a few awkward stages. Smoothie sour ales brewed with marshmallows and five different tropical fruits? Quadruple IPAs? Many breweries are now even distilling spirits,...| VinePair
St. Agrestis isn’t a non-alcoholic drinks brand in its entirety, but judging by the success of its cheekily named Phony Negroni, one might be inclined to believe it is. That’s likely due to the fact that, unlike most other brands producing both alcoholic and non-alcoholic products, the Phony Negroni is St. Agrestis’s top-selling SKU. And it’s taking the country by storm. First established in 2014, St. Agrestis was originally founded by two New York City-based sommeliers — Nicholas F...| VinePair
Opportunity doesn’t always knock. Sometimes, opportunity comes from barriers knocked down. The New Orleans-based nonprofit Turning Tables stands tall as a remarkable battering ram on this front. Launched in 2019 by New York City native Touré Folkes, the organization’s mix of drinks education and bar training creates clear pathways for Black and brown individuals to develop acumen and attain opportunity at different stages of their hospitality careers. The program’s design also provides...| VinePair
Sebastian Tollius, beverage director at NYC’s Eleven Madison Park and the recently opened Clemente Bar, grew up around the hospitality industry. But being at the helm of one of the most acclaimed bar programs in the country wasn’t initially the dream. “My father was the director of operations for a hotel group, and we moved around Latin America when I was young,” he says. “And then I went to college for hospitality marketing in Switzerland.” Overseas, he moonlighted as a bartender...| VinePair
It’s hard to fathom someone being critical of Meaghan Dorman, given the wealth of success she’s achieved as a bar owner, bartender, educator, speaker, and mentor. It becomes even tougher to comprehend when Dorman shares the cause of the criticism. “I’ve been told several times I’m too nice to be successful,” she says. “I don’t buy that.” She shouldn’t. Dorman started proving the naysayers wrong in 2009, when she helped open the critically acclaimed Raines Law Room in New Y...| VinePair
Amy Racine fell in love with restaurants at a very young age. In North Canton, Ohio, where Racine is from, the hospitality industry she was exposed to in her youth was a simple one, but one she remembers fondly. Going out was always a special occasion, and wine was an integral part of it. “Growing up, it didn’t feel like wine was just a drink,” she says. “It was at the table with the food, it was a part of the conversation. The article Next Wave Awards Wine Professional of the Year: A...| VinePair
After years of working with wine in New York City restaurants, Chris Leon set out to open his own wine bar. Instead, he serendipitously stumbled upon a small space on Brooklyn’s Fulton Street — just across the way from his apartment — with the bones of a retail store and pivoted to a wine shop instead. Now, a decade after it first opened, Leon & Son is a pillar of Brooklyn’s wine community, and has expanded into so much more than just a neighborhood wine store. The article Next Wave A...| VinePair
When staring at a wall of labels in a wine shop, it’s not always immediately clear who exactly is behind the wine. But if you’re looking for a bottle of Sonoma Pinot Noir or Chardonnay, chances are pretty high that winemaker Katy Wilson had something to do with it. With over 20 years of experience in viticulture and winemaking, Wilson is the muscle behind popular brands including Reeve, BloodRoot, Smith Story Wine Cellars, Anaba Wines, and her own personal label, LaRue Wines. The article ...| VinePair
It all started with a salmon and a boot. Well, not quite, but sort of. Established in 2015, California’s Las Jaras was founded by winemaker Joel Burt and actor-comedian slash food enthusiast Eric Wareheim, who bonded over their shared love for food and wine when they met at a Malibu beach party a few years prior. “It’s a very L.A. story. Joel was cooking a salmon and just doing everything I wanted to be doing. He was a grown up, a cook,” Wareheim recounts of their first meeting. “He...| VinePair
How do you launch a new tequila brand today and actually get any attention? There seem to be only a few options: Partner with a celebrity, put your liquid in a flashy bottle that pops on the backbar, or charge an arm and a leg. LALO Tequila chose a different path, earning acclaim the old-fashioned way by making tequila the old-fashioned way. “It was important to me to showcase a really good product that actually tasted like tequila,” says Eduardo “Lalo” González. The article Next Wav...| VinePair
We’ve been doing a lot of talking about Napa here on “Wine 101” as of late. And they’re important conversations to have — Napa Valley is America’s prestige wine region, after all. But today’s story differs from that of Screaming Eagle and Harlan Estate. Rather than being established by an American winemaker, Beaulieu Vineyards was founded by a man from Bordeaux who had the explicit goal of making wine in Napa — not France. Today on the “Wine 101” podcast, Keith continues h...| VinePair
Fans of interesting drinks at 35,000 feet got good news last year when German airline Lufthansa announced the arrival of Avionic, a custom in-flight aperitif. Developed with help from award-winning bartender Sven Riebel of Frankfurt’s Seven Swans & the Tiny Cup in partnership with the historic Ziegler distillery, the new 18 percent ABV spirit was described in press releases as “your new favorite drink on board” — at least for those with tickets in business class. According to Ziegler ...| VinePair
For the second year in a row, Cognac is experiencing a significant downturn in sales, perhaps as much as some 13 percent overall. Insiders chalk this up to China — Cognac’s biggest market by value — levying duties of up to 34.9 percent on European brandy, something widely viewed as retaliatory for the EU’s decision to impose huge import tariffs on Chinese-made electric vehicles. Similar tariff problems abound in the U.S. — Cognac’s biggest market by volume — and consumers seem t...| VinePair
As a relatively neutral grape, Chardonnay is capable of reflecting the terroir of the region in which it’s grown and it’s adaptable in the cellar, with different winemaking techniques resulting in highly distinctive expressions. But despite the fact that Chardonnay is the world’s most planted white wine grape, it’s not always affordable — especially when it comes from California. Following the Judgment of Paris, it wasn’t just Napa Cabernets that surged in popularity — Chardonna...| VinePair
At the Vinitaly.USA conference in Chicago, Adam and Joanna received a question from someone working for a very well-known (and very successful) wine region. Despite this success, the person mentioned that wines from their region aren’t as well respected among sommeliers as they would like. In short, sommeliers don’t consider the region cool when compared to another. But does it really matter? If your wine brand or your wine region is popular among the public and continues to sell, do you ...| VinePair
Cheap bourbons are the category’s unsung heroes. These cost-effective labels consistently deliver on flavor and are often some of the most versatile bourbons on the market — enjoyable on their own or mixed into cocktails for a casual, unfussy evening. The same can’t really be said for the luxury bottles liquor stores and bottle shops keep locked behind glass. Bartenders love these affordable bourbons, which makes sense. After all, they tend to eschew the fancy stuff when they order a po...| VinePair
Whiskey is a product of several crucial decisions that impact both style and flavor. Choices like the base grain, barrel selection, and how long the liquid ages are all relatively self-explanatory. But the difference between using a sweet mash or a sour mash might not be as easy to grasp. The terms aren’t totally unfamiliar — Jack Daniel’s famously stamps “sour mash” front and center on its iconic flagship bottle — but what they are and how they influence the whiskey is a bit esot...| VinePair
One of the great wines of Italy — and sometimes referred to as “the king of wines” — Barolo can be a bit intimidating. Unlike similarly famous regions like Chianti, there aren’t a lot of great entry-level bottlings to explore. And though the region can seem pretty straightforward — the wine goes by one name and is made with only one grape — there’s a lot of nuance to Barolo. That’s why taking the plunge into the world of Barolo can feel like a serious commitment, in both tim...| VinePair
Employees Only. Please Don’t Tell. Death & Co. These lower Manhattan establishments don’t require an introduction or description for most cocktail enthusiasts. They’re bona fide legacy bars that cropped up during the first decade of the craft cocktail movement and helped shape the scene. These industry bulwarks need no press, advertising, fanfare to garner attention. Their longevity and industry impact allows them to live in drinkers’ collective consciousness. They don’t generate th...| VinePair
Though California is home to several historic, beloved sparkling wine estates like Schramsberg and Domaine Carneros, U.S.-based brands never achieved the cult-level following of France’s top Champagne producers like Selosse or Salon. But in 2014 a distinct sparkling wine project emerged from California that immediately grabbed the attention of the wine industry. The dazzling bottle, called Ultramarine, sparked a fervor among somms and collectors only typically seen for the hottest grower Ch...| VinePair
It’s tempting to overlook chain restaurants as simple places to stop for a quick meal on a roadtrip, but the chain restaurant is so much more. In many ways, these dependable outposts are pillars of American dining culture, offering reliable meals at affordable prices in comfortable, family-friendly atmospheres. Today, these restaurants serve as nostalgic reminders of the ‘90s and early ‘00s, a factor that is certainly driving some chains’ stunning post-Covid resurgence. Before many of...| VinePair
In the food industry, “eat this not that” is a common marketing strategy. In the wine world, though, it’s generally not great to bash mass-produced, supermarket wines when trying to market what might be a cleaner, lower-intervention wine from a smaller winery. But the parallels with food messaging are certainly there, so why doesn’t it work with wine? For one, it just isn’t good for the wine industry as a whole. Broadcasting that one wine is “good” and one wine is “bad” rein...| VinePair
Bartenders, you know fruit forms the heart of so many great cocktails — but keeping it fresh and consistent year-round? That’s a challenge — but not when you have Les vergers Boiron on hand. For decades, they’ve been the gold standard in the culinary and pastry worlds — in fact, back when I was a chef we used them all the time in sorbets, sauces, and mousses. And you have to check out Boiron’s line of fruit purees crafted specifically for beverages: Ambient purees. We’re talking...| VinePair
The world of wellness is one of the most susceptible to flash-in-the-pan fads. Diets fall in and out of fashion frequently — remember the Atkins, Paleo, or Keto diet trends? This year, the topic dominating the narrative among wellness influencers, food brands, and trend-conscious consumers is undoubtedly protein. Today’s concept of fueling up on protein doesn’t mean buying more chicken breasts and eggs like protein-based diets of the past. In 2025, consumers are looking for shortcuts to...| VinePair
“You know when you meet somebody on the street, you ask them ‘How are you doing today?’” Dan Carey, the co-founder of Wisconsin’s beloved New Glarus Brewing Co., told me on a 2024 episode of VinePair’s award-winning “Taplines” podcast. “At a Craft Brewers Conference, it [used to be] ‘How much are you up this year?’ It was a game to say, ‘Oh, we’re up 10 percent,’ ‘Well, we’re up 80 percent!’” “Brewers don’t ask that anymore,” he added, chuckling wryly...| VinePair
In the early days of the 21st century’s American whiskey renaissance, as a slew of new rye brands arrived on the scene, seemingly out of nowhere, savvy drinkers learned a quick and easy way to determine who was actually distilling their “juice” and who had sourced it from somewhere else: Check to see if the mash bill was 95 percent rye and 5 percent malted barley. The article How the ‘95/5’ Rye Mash Bill Went From MGP Signature to Craft Staple appeared first on VinePair.| VinePair
In the world of cocktails, sometimes swapping just one ingredient in a recipe can lead to an entirely different drink. Though this facet of drink-making is part of what makes the practice so fascinating, the many similarities between cocktail specs can also be a bit confusing. One pair of drinks that demonstrates this phenomenon is the Gimlet and the Daiquiri. Both simple, three-ingredient cocktails feature lime and sugar, are shaken, and served up. But although they only differ in base spiri...| VinePair
Caymus Vineyards is one of the most contested names in American wine. Established in Rutherford, Calif., a sub-AVA of Napa Valley, in 1972, the winery was founded by the Wagner family, which had been growing and selling grapes to others in the region for decades. Practically immediately, the winery’s Cabernet Sauvignon rose in popularity. For that reason, Caymus made the decision to scale its wines to be available nationwide. The article Wine 101: Caymus appeared first on VinePair.| VinePair
Chardonnay is one of the world’s most popular and coveted wines. As a Burgundian native, Chardonnay quickly earned a reputation for its finesse, elegance, and ability to distinctly reflect the region’s terroir. Today, drinkers clamor to get their hands on bottles from the region, where they’re labeled white Burgundy or Bourgogne Blanc. While Chardonnay is now grown all over the globe — it’s the world’s most planted white wine variety — its prestige can often lead to some steep p...| VinePair
On Wednesday, 50 Best announced its highly anticipated annual list of the World’s 50 Best Bars. At this year’s live ceremony in Hong Kong, the local Italian-inspired Bar Leone took home the top spot — marking the first time a bar in Asia has claimed the No. 1 position. Italian bartender Lorenzo Antinori opened Bar Leone in June 2023, bringing Italy’s vibrant drinking culture to the heart of Hong Kong. Last year, Bar Leone made an impressive 50 Best debut, earning the No. 2 spot on the...| VinePair
On Wednesday, Buffalo Trace Distillery announced the annual return of its highly anticipated Antique Collection, but this year, there’s a brand new bottling in the mix. To celebrate the 25th anniversary of the collection, Buffalo Trace is debuting Colonel E.H. Taylor Bottled-In-Bond Bourbon, the first new addition to the lineup in 19 years. Buffalo Trace Antique Collection 2025 Release Details The Buffalo Trace Antique Collection is the distillery’s most coveted release, with each bottle ...| VinePair
When it comes to red wines, Alto Adige is a study in contrasts and possibilities. If you want to drink lighter, mineral-driven wines, turn to Schiava or Pinot Noir. For bigger, more robust reds, Lagrein is the answer. The region also grows small amounts of Cabernet Sauvignon and Merlot — all within 15 or 20 minutes of one another. What’s notable about Alto Adige is the diversity to be found in one of Italy’s smallest wine regions, both in the red and white wines. By necessity, there is ...| VinePair
2024 wasn’t a great year for the craft brewing industry. In the U.S., craft beer production was down to just 23.1 million barrels, a 3.9 percent decrease year-over-year. Moreover, the number of brewery closures outpaced the number of new brewery openings for the first time since 2005. But while things certainly aren’t booming in craft beer right now, not everything is bad. Not only was craft beer’s dollar share up 3 percent year-over-year, but employment in the category was up, too, mea...| VinePair
One of the best cocktails to emerge post-"cocktail renaissance," the Naked and Famous is an iconic equal parts cocktail. See the recipe here!| VinePair
Over the past few years, it’s become increasingly evident that tequila is having a moment. Whether it be the barrage of celebrity brands, the prevalence of baller tequila bottles, or the enduring appeal of the Margarita, the meteoric rise of agave spirits is undeniable. And we didn’t come to this conclusion just by sussing out the vibes in bars and liquor stores — the numbers clearly back it up. The American Association of Wine Economists recently shared tequila and mezcal sales data in...| VinePair
A traditional spirit of Mexico, mezcal is known for its centuries of rich history and distinct set of artisanal techniques that have been passed down for generations. But recently, the once-local spirit has seen an astronomic boom in popularity in the U.S., going from a niche pursuit to a widely used cocktail ingredient. The spirit even found its way into beloved modern classics like the Naked and Famous, Division Bell, and Oaxaca Old Fashioned. Though mezcal’s newfound fame is great for fa...| VinePair
Brands founded several centuries ago have a few advantages when it comes to history, lore, and tradition. But for Guinness, a modern social media trend is upending a drinking culture that dates back to 1759. That new phenomenon is called “splitting the G,” in which drinkers try to swallow enough beer on their first drink that the line between liquid and foam ends up halfway through the “G” of the Guinness brand on the glass.| VinePair
In the seventeenth century in southwestern France, an accidental breeding occurred between a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant and thus was born the most popular grape among American wine drinkers: Cabernet Sauvignon. Looking for a bottle to drink? Check out our regularly updated list of the best Cabernet Sauvignon bottles!| VinePair
Merlot is a juicy, elegant, and versatile red grape variety that’s grown around the globe, but it’s world famous for its role in the luxurious blends of Bordeaux. While Merlot’s characteristics vary depending on the climate, soil, and winemaking techniques, wines made with the grape are typically dry and can show flavors of red and black fruits, softer tannins, and medium to medium-high body and acidity.| VinePair
Born in Bordeaux, Cabernet Franc shares its heritage with some of the world’s great grapes, including Merlot, Cabernet Sauvignon, and Malbec. However, much like Malbec, it plays a supporting role in the region’s blends.| VinePair
An iconic, food-friendly Italian red wine, Chianti can range in price from $10 a bottle to upwards of $50 for higher-end versions. In recent decades, Chianti has outgrown its old-school straw basket image from the 1970s, and has evolved past being an Anthony Hopkins reference in Silence of the Lambs. Looking for a bottle to drink? Check out our regularly updated list of the best Chianti bottles! Chianti In 60 Seconds: The Chianti region is landlocked in central Italy and includes seven sub-re...| VinePair
First came mlíko, which gave us “milk tubes,” “mlíko bombs,” and other variations on the all-foam beer serve. With bars and taprooms looking for new ways to attract customers, will the two-beer mix known as řezané pivo be the next Czech pour to win over the craft beer world? It certainly feels like the time for it. Roughly translated as “cut beer,” řezané pivo includes both dark lager and pale lager, often (though not always) poured in two separate layers, giving each glass ...| VinePair
In the late aughts, I did my weekly beer shopping at a Whole Foods on Manhattan’s Lower East Side. Craft beer was exploding so much at that time that when the supermarket opened in 2007 it had an entire separate store just for beer. For a few years, it was arguably the best beer store in the entire city. The Bowery Beer Room, as it was known, had cooler after cooler of the hottest IPAs of the moment, six fresh taps for growler fills, grain stations for homebrewers, and a large selection of ...| VinePair
Known as the original “Super Tuscan” and kick-starting the Bordeaux-variety revolution in Italy in the 1970s, Sassicaia continues to be one of the most highly sought-after wines in its category. Sassicaia comes from Bolgheri, a small area on Italy’s Etruscan Coast that was often overlooked when compared to nearby powerhouses like Chianti Classico and Brunello di Montalcino. Unlike these other areas, which are known for crafting wines from the local Sangiovese grape, Bolgheri was planted...| VinePair
The world’s first and best-selling cream liqueur, Baileys, launched in 1974. Drinks giant Diageo purchased it in 2007, and Baileys is now one of Ireland’s most successful exports. Craving more? Read on for 14 other things you should know about Baileys. Baileys isn’t as Irish as you think. Baileys was invented in London in 1973 by a team of professionals hired for the job. These included Tom Jago, head of innovation and development for International Distillers & Vintners (IDV), who was f...| VinePair
Fine dining restaurant Eleven Madison Park is known for its highly technical menu, immaculate hospitality, and extensive beverage program. And four years ago, it became the first three star Michelin restaurant to go completely vegan. But no more. The shocking menu change was first announced in 2021 when the iconic NYC spot reopened after a 15 month closure sparked by the pandemic. During those months, chef Daniel Humm worked for the nonprofit organization Rethink Food — which he co-founded ...| VinePair
It’s no secret that some California Cabernets come with lofty price tags. Ever since Stag’s Leap Wine Cellars won the 1976 Judgement of Paris, the Napa Valley has been considered America’s premier wine region — and most of the wine from the region doesn’t come cheap. Over the years, Napa’s prestige has trickled throughout the Golden State, bumping up the prices of California Cabernet with it. But that doesn’t mean all California Cabs require an arm and a leg to enjoy, or that yo...| VinePair
INDIANAPOLIS — “How was everyone’s 2024?” Matt Gacioch asks. The near-capacity crowd in this conference hall here at the Indiana Convention Center murmurs. The Brewers Association’s new-ish chief economist surveys the room like an improv artist waiting for a prompt. “That wasn’t a rhetorical question,” he says. Finally, somebody chimes in. “Crappy!” No improvisation necessary: It’s an answer everybody sort of expects, including Gacioch. The question that brought America...| VinePair
Hops provide a masterclass in the art of deception. The green, conical flowers of the female hops plant may all look the same to the untrained eye. Yet more than 250 varieties have been scientifically categorized, each strain carrying its own level of alpha acid, beta acid, and essential oil. During brewing, these deliver distinctive bitterness and balance. Skilled brewers yield these differences to their advantage, using certain strains to craft beers with distinctive structure and flavor. G...| VinePair
It’s no secret that 2024 was a tough year for the craft brewing industry. But even in the face of tremendous challenges, craft brewers carry on. The Brewers Association (BA) recently released its annual production report recounting the state of the craft brewing industry in the United States. Last year, the number of craft breweries that closed outpaced the total number of brewery openings nationwide for the first time since 2005. Over the course of 2024, 529 breweries closed their doors, w...| VinePair
On this episode of the “VinePair Podcast,” hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe are finally reunited just in time for football season so they can discuss the centrality of tailgating as a part of football drinking culture, why it varies so much around the country and from college football to the NFL, and how it’s suddenly become big business.| VinePair
Anyone who’s attended a college football or NFL game knows that the real party starts outside the stadium. Hours before kickoff, fans flood parking lots armed with coolers, portable grills, and bluetooth speakers to bask in the crisp autumnal weather, fill their bellies with burgers and beer, and mingle with fellow tailgaters. Some attendees might not even go to the game. They go for the food, drinks, and, above all, the camaraderie. But while the practice is inextricably tied to American f...| VinePair
Bud Light was the undisputed best-selling beer in the country. Twisted Tea was just hitting its long-simmering breakout run. Reyes Beverage Group was still called Reyes Beer Division. It was a different beer industry when I first took the helm here at Hop Take in September 2022. Which, duh: Time is linear, and change is constant, etc., etc. Still, my tenure here each week has coincided with some of the most tectonic shifts the American brewing business has known since… I mean… certainly t...| VinePair
It seems like every generation to come of drinking age has their high octane, pre-packaged beverage. You know the kind — the brands that these younger drinkers can’t seem to get enough of, often to the amazement of their older counterparts. For Gen X, it was Boone’s Farm and MD 20/20. For millennials, it was pre-reformulation Four Loko. And for Gen Z, it’s BuzzBallz. First launched in 2010 by Texas-based high school teacher Merrilee Kick, BuzzBallz was practically an instant hit.| VinePair
If you wander into your local watering hole and ask the barkeep for a pour of whiskey — without adding any specifics — you’re almost guaranteed to get something that was brought to bottle in either Scotland, the U.S., Ireland, or Canada. These are the top-producing nations of the spirit, in order. And for centuries, they have accounted for the overwhelming majority of whiskey consumed across the planet. But in recent years, that stronghold has shown signs of slippage. Beginning in earne...| VinePair
Over the last decade, bourbon’s popularity has skyrocketed, and there’s no wondering why. Its sweet, warming flavor profile is like a corn-based hug for your insides, on top of the fact that it goes down incredibly smooth. The strong aromatics and bold palate make it an ideal cocktail ingredient, yet its soft sweetness also makes it a perfect sipping whiskey. With the surge of bottles available on the market, bourbon has become a bit more complicated; we’re hearing terms such as “high...| VinePair
Few figures loom as large in bourbon’s history as Colonel Edmund Haynes Taylor Jr, whose vision and relentless drive for crafting high-quality spirits led him to revolutionize both bourbon production and marketing. But behind the innovation, Taylor’s life as a whiskey tycoon was quite tumultuous. Amid a career in politics and scandalous business practices, the quality of Taylor’s bourbon never wavered.| VinePair
Mystical, beautiful, and all-too elusive — the unicorn bottles of the world are loved by many, but getting a bottle is no easy task. As impossible as it may seem to spot a single-horned beast in the wild, it can be even harder to find a unicorn drink on shelves. Blanton’s single-barrel bourbon wasn’t always so hard to find. It made its 1984 debut in the U.S.| VinePair
One of BrewDog’s co-founders is stepping away from the company, according to a Friday report from U.K. publication “The National.” Martin Dickie, who founded the Scottish craft beer brand with James Watt in 2007, unexpectedly announced his departure in an email to the staff, citing personal reasons. “This business has been my life for the last 18 years and I have enjoyed (almost) every minute,” he shared in the email.| VinePair
The oldest-ever Eagle Rare expression is the result of an experiment gone extraordinarily right.. This $10 Bourbon from United States is recommended by our experts. See the rating and review now!| VinePair
Like beer, spirits have a wide range of tastes and aromas. Lots of things contribute to the flavor profile of a liquor: its ingredients, how it’s aged and what it’s aged in, how many rounds of distillation it’s gone through, where it’s made, plus certain x factors we can’t quite put our finger on. Even considering all this, spirit categories generally share traits in common.| VinePair
Stop me if you’ve heard this one before. In America’s most lucrative drinks market, a multi-billion-dollar beverage-alcohol heavyweight coordinated behind the scenes to get its hands on one of the country’s most lucrative brands. The story may sound familiar to brewing-industry insiders, and it should. After all, it wasn’t even a decade ago that Reyes Beverage Group (RBG), subsidiary of the sixth-largest privately held company in the United States and by far its largest beer distribut...| VinePair
17 years after co-founding Scottish multinational brewery and pub chain BrewDog, CEO James Watt will step down from his position and assume a new role of ‘captain and co-founder.’ According to The Guardian, Watt informed the company board of his plans to step down last year, and COO James Arrow will take the reins as CEO. Watt will still own a 21-percent stake in BrewDog, and will remain active in company affairs and brand direction as a non-executive member.| VinePair
BrewDog is a brewery, bar chain, and brand with a capital B. It launched in Aberdeenshire, Scotland in 2007, and was founded by friends James Watt and Martin Dickie. Since then, BrewDog has expanded into a multinational company with nearly 100 locations, and more than 1,000 employees around the world. Begging to know more? Here are 11 things you should know about BrewDog. BrewDog is an oxymoron.| VinePair
Created in the 1970s when the U.S. bourbon industry was questionable at best, Eagle Rare 10 Year helped change the spirit’s reputation and forged a path for the spirit to become the darling it is today. The Eagle Rare brand has expanded to include several different labels, each adored by bourbon lovers around the world. Produced and distilled by Buffalo Trace, Eagle Rare bourbons are some of the most sought-after bottles on the market.| VinePair
No doubt about it, Buffalo Trace Distillery is one of the best known in the whiskey world. As a leader in the category, it produces some of the rarest and most beloved products available and has cultivated a fanbase devoted to unique styles and distinct flavor profiles. The core taste of every bourbon and whiskey lies in its mash bill, and while some bourbon brands fully disclose their recipes, the exact blends of Buffalo Trace’s range have remained a very well-kept secret.| VinePair
When you hear the name “Buffalo Trace” you probably think of a bottle of bourbon whiskey with a proud- and/or slightly pissed-looking buffalo on the label (wouldn’t you be?). But in the world of bourbon, Buffalo Trace isn’t just a bottle. Buffalo Trace’s legacy (originally Old Fire Copper Distillery) basically encapsulates the history of American bourbon itself.| VinePair
We tasted through countless bourbons this year at the VinePair HQ, but one particular bottle stood out in the mix, and left a lasting impression on our minds and palates. That whiskey was this year’s expression of Eagle Rare 17 from the Buffalo Trace Antique Collection. Let’s just say 2023 has been a big year for Eagle Rare. On top of stunning the bourbon community with the release of the ultra-aged Eagle Rare 25 — which fetched a jaw-dropping MSRP of $10,000 — the brand also unleashe...| VinePair
Bourbon has one of the most famous recipes in the world: It must be made with at least 51 percent corn in its mash. Beyond this, bourbon distillers often use rye and malted barley to finish the grist. William Larue Weller did things a little differently. Where many other bourbons use rye, W.L. Weller uses wheat. Weller himself developed this recipe, believing wheat produced a softer, sweeter flavor profile than rye’s typically spicy one.| VinePair
Pappy Van Winkle is the unicorn of bourbons, known for both its quality and its rarity. The whiskey is one of the hardest-to-find bottles out there, and it’s cherished worldwide as the ultimate example of quality. One New York bar even sold shots of Pappy for $315 each.| VinePair
