Terroir in Whisky? Proven, At Last
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project
Opinion
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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
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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.
Why Buyers Should Source from Unsung Regions
The wine director of D.C.’s Maydan traces the real-time impact of a purpose-driven list
Why Winemakers Should be Fighting Against Herbicide Drift
A grape grower whose vineyards have been damaged speaks out on why it’s a threat to the industry
Steps Napa Wineries Can Take to Address Climate Change
Winemaker Dan Petroski and other wine industry experts discuss research on what can be done now to preserve Napa Valley
Why Cannabis Is Good for Napa Valley
Vintner Stephanie Honig makes a case for supporting marijuana cultivation and production in the world-famous wine region
Why Women in the Wine Industry Stay Silent About Abuse
An industry veteran examines the structures that she says are keeping victims quiet—and provides a framework for moving forward
Why Napa Valley Needs to Start Talking About Climate Change
A winemaker makes the case that the time to start identifying solutions to Napa’s climate concerns is now
Why Baijiu Belongs on the Backbar
From Apotheke to Polite Provisions, U.S. cocktail bars are getting in on the world’s most consumed spirit in a new way—through cocktails