The Zimbabwean Somm Reimagining South Africa’s Wine Industry
How Tinashe Nyamudoka is creating a new model for a Black-owned wine brand in a country fraught with inequality
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The Rise of the Craft Canned Cocktail
How bartenders and craft distillers are revolutionizing the fast-growing RTD category with bar-quality cocktails in a can
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When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
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
Wine Auctions Pivot—Quite Profitably—to the Virtual World
How the booming success of remote auctions is transforming the fine wine market
The TTB’s Category Problem
Baijiu expert Derek Sandhaus explains how the TTB creates confusion and limits diversity by ignoring a wide range of distillates, from soju to aguardiente
The New Strategies for Wine Retail Success
How savvy off-premise operators have adapted their approach to inventory management mid-pandemic
Essential Workers: Drink Pros Bring Hospitality to the Pandemic Front Lines
How beverage and restaurant workers are using their well-honed hospitality skills to provide transformative relief efforts
Black Drinks Innovators
Ten rising stars charting creative new paths—and pushing for inclusivity—in the world of wine, beer, and spirits
Rebuilding Your Restaurant’s Wine Program
To minimize purchasing spend and energy, beverage directors are streamlining programs, rethinking pricing, and taking advantage of deep deals
Harlem’s Karl Franz Williams on Making the Industry More Inclusive
How the 67 Orange Street owner found long-term success in a developing neighborhood
The Pandemic-Fueled Boom for Craft Lagers
Small brewers have shifted to beers with longer shelf lives and less expensive ingredients, which means more lagers and fewer IPAs
Meet the New Generation of Nonalcoholic Spirits
How a growing number of producers are creating a range of innovative ethanol-free spirits that aim to achieve flavor and textural complexity sans ethanol
Walla Walla Confronts Phylloxera
Washington’s vast appellation is battling the dreaded vineyard pest for the first time. Why are some wine producers more worried than others?