Inside the Heritage Grain Whiskey Movement
From the U.S. to Mexico and Ireland, distillers in search of distinctive flavors are reviving near-extinct heirloom corn, wheat, and barley varieties
How to Do Competitive Market Research—and Why Alcohol Brand Owners and Managers Should Be Doing More of It
Tips on how to leverage research now that alcohol brands have greater visibility into the marketplace than ever before
Winter Is Coming—So Why Isn’t Every State Making Cocktails-to-Go Permanent?
Jeff Carroll on how new challenges for on-premise operators—and increasing channel overlap—highlight the need to modernize an outdated three-tier system
People News
Barron Beltz and Emily Zegar appointed to sales director roles for Sokol Blosser
Tom Bené appointed president and CEO of Breakthru Beverage Group
Jennifer Thomas named vice president of sales, national accounts, for Opici Wines & Spirits
Rajat Parr joins Stolo Vineyards team as winemaking consultant
Recent Articles
What Becky Wasserman Taught Us About Burgundy—and Humanity
Icy Liu, the social media manager and sales associate for Becky Wasserman & Co., pays tribute to the life and legacy of the late Burgundy champion
Cartoons Are Becoming the Beer Industry’s Best New Sales Tool
Breweries are channeling Marvel culture to create compelling graphic labels that draw in a new generation of beer drinkers
New Strategies for Building Your Alcohol Brand
Why alcohol brands should think less about going viral—and more about creating value, building trust, and making sure you’re discoverable across the supply chain
Meet the Eco-Packaging Innovations Transforming the Drinks Industry
A new generation of products aims to shrink the carbon footprint of wine, spirits, and beer for a more sustainable future
Making a Case for Premium Vinho Verde
A more complex, textured style of Vinho Verde has emerged, driven by monovarietal, subzone-specific wines at slightly higher price points. Is the U.S. market ready to accept them?
How to Take Better Bottle Shots
As ecommerce has become essential for selling wine, beer, and spirits, quality photography is more critical than ever. Here’s how to up your game
Introducing North America’s Largest Agave Spirits Collection
From tequila and mezcal to bacanora and raicilla, JR Rodriguez is spreading the agave gospel at Ámbar Restaurante in El Paso, Texas
Why Organic Winegrowing Can Be More Profitable Than Conventional
Better materials, vineyard longevity, higher quality, and increasing consumer demand are creating a healthier bottom line for organically farmed wines
Complex Picpoul Has Arrived
In France and the U.S., winemakers are moving from fresh and zippy to richly textured, age-worthy styles with this rising star white grape
Can ‘Do-Nothing Farming’ Produce Quality Wine?
Inspired by late Japanese farmer Masanobu Fukuoka, this fully hands-off method of viticulture is attracting a few intrepid global producers
Pouilly-Fuissé’s First Premier Crus Arrive in the U.S.
Burgundy’s famed white wine appellation debuts 22 premier cru vineyards. What buyers need to know—and why this marks a new chapter for the Mâconnais
The Future of the Wine and Spirits Sales Rep Role
Purchasing may be normalizing, but the way retail and restaurant buyers interact with importer and distributor reps has changed for good
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PARTNERSHIP
What’s Next for Israeli Wine?
From Mediterranean and local varieties to acclaimed Bordeaux blends, the wines of Israel are exceptionally diverse and increasingly exciting to explore
Regional Guides
Rías Baixas
Chile
Germany
Uruguay
Georgia
Médoc
Loire Valley
Spain
Côtes de Bordeaux
Côtes du Rhône
Virginia Wine
Rioja
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Video
Sommelier Luke Boland on Finding Clarity During the Pandemic
The former Crown Shy wine director reflects on his new perspective on restaurants—and recent career pivot
Christy Frank on Finding Success as a Retailer in a Changed Era
The wine shop entrepreneur shares her retail expertise and her newfound industry activism
Krug’s Nicole Hakli on How She’s Riding Out the Pandemic
The former wine director also shares how her somm background prepared her for her current role promoting the iconic Champagne brand
Ryan Totman on Managing Multiple Wine Bar Concepts
Corkbuzz’s corporate beverage manager shares his tips for running venues that also host trade tastings and educational events
Rebecca Flynn on the Transition from Beer to Wine
The Eleven Madison Park sommelier discusses how her background in beer has informed her work in wine
Paul Grieco Shares His Tips for Running a Wine Bar
The owner of Terroir in New York City discusses business management and offers advice for aspiring somms
Sabra Lewis Takes the Supertasters Challenge
Watch as this New York City sommelier tastes a mystery white wine in our Supertasters series
James Sligh Takes the Supertasters Challenge
The Compagnie des Vins Surnaturels sommelier blind-tastes a rosé in our Supertasters series
Charles Puglia Takes the Supertasters Challenge
Watch as Le Coucou’s beverage director tries to guess a crisp white wine in our Supertasters series
Jhonel Faelnar Takes the Supertasters Challenge
The wine director of Atomix NYC blind-tastes a mystery white wine—and offers his guess
Jordan Salcito on Parlaying a Somm Career into Other Avenues
The entrepreneur discusses the business strategies that enable her to manage two operations while directing special projects at Momofuku
Dustin Wilson on Taking Risks and Growing a Bicoastal Retail Operation
The Master Somm shares tips on building a brand, hiring staff, and coordinating product across state lines
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The Hallmarks of Great Bar Design
From creating flexible spaces to optimizing bar configurations to suit both bartender and guest, strategic bar design is tricky—and critical