Dispatch
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As we await the release of the revised U.S. dietary guidelines, vintner and medical doctor Laura Catena argues recent anti-alcohol messaging is informed by inconclusive science and prohibitionist ideology
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
As Irish whiskey growth in the U.S. dips for the first time in two decades, what should producers and brands do to recapture that momentum? The Dead Rabbit’s Mark McLaughlin has an answer
The duo behind koji-based spirits importer Honkaku Spirits details the overlooked history of Japan’s most popular spirit—and why the U.S. is ready to embrace it
Ahead of the first Raw Wine Alive! conference, Isabelle Legeron, MW, highlights the importance of treating plants as individual beings—and how it can transform our industry
John Beaudette explains how increased market access, favorable tax rates, growing consumer demand, and an explosion of new products forecast a bright future for all tiers
Lessons in building a profitable cocktail institution from Donna’s Leif Huckman—before the pandemic closed his doors for good
Understanding the wine specialist’s real impact on restaurant revenue
Bartender-turned-retailer Nat Harry makes the case for bringing back taboo descriptors like “jammy” and “smooth” to connect with customers
According to the British wine author and critic, it’s U.S. producers—not European—who are truly progressive when it comes to sustainable viticulture
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project
Baijiu expert Derek Sandhaus explains how the TTB creates confusion and limits diversity by ignoring a wide range of distillates, from soju to aguardiente
Without the safety net of a corporate career trajectory and transferable skills, how can the wine and hospitality workforce prepare for the next crisis? It’s time to learn
