Shochu Is Japan’s Best-Kept Secret—and the U.S. Is Finally Catching On
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
Opinion
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The Wine Industry Needs to View Vines as More Than Production Tools
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
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The Alcohol Industry Is Entering a New Golden Age—Here’s Why
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
The Joys and Painful Struggles of Bar Ownership
Lessons in building a profitable cocktail institution from Donna’s Leif Huckman—before the pandemic closed his doors for good
Why Sommeliers Are More Essential Than Ever
Understanding the wine specialist’s real impact on restaurant revenue
The Problem with Wine Terminology in the Virtual World
Bartender-turned-retailer Nat Harry makes the case for bringing back taboo descriptors like “jammy” and “smooth” to connect with customers
Jancis Robinson on Why Americans Lead on Sustainability
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
Terroir in Whisky? Proven, At Last
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project
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 Need for Career Mobility in Wine and Hospitality
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
Being Black in the White World of Wine
Dorothy J. Gaiter talks about her experience as a Black wine journalist in an industry that has been slow to shed its identity as an exclusive all-white club
Tom Wark on the New and Complex Reality for Independent Fine Wine Retailers Mid-Pandemic
The National Association of Wine Retailers’ executive director shares key takeaways from a recent industry survey
The Truth about Barley’s Role in Whiskey
Why the conventional wisdom about barley—and the way it’s farmed—is all wrong
Australia’s Fires and the American Response
An Australian importer discusses the ongoing bushfires, smoke taint, the 2020 vintage, and the outpouring of support from the U.S.
