8 Tequilas Leading the Way in Sustainability, According to Buyers
From additive-free production to regenerative farming, these buyer-recommended tequilas reflect the category’s evolving standards
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Georgian Wine Looks Beyond Its Amber Identity
From Saperavi to western Georgian whites, a growing number of producers are pushing beyond amber styles to showcase the country’s full range
The Rise of Olive Oil Behind the Bar
With the right variety and technique, olive oil can bring both texture and flavor to spirit-forward drinks, and bartenders across the country are experimenting with its possibilities
Sommeliers’ 6 Favorite Wine Glasses for Restaurant Service
From universal workhorses to precision stems, these are the wine glasses sommeliers rely on during service
Nominations Are Open for SevenFifty Daily’s 2026 Drinks Innovators
Help us identify the individuals and businesses redefining the future of the beverage alcohol industry
Germany’s Light Wines Are a Sommelier’s Secret Weapon
From Kabinett Riesling to high-quality dealcoholized bottlings, Germany’s cool-climate wines are uniquely suited to meet rising demand for lower-alcohol options in restaurants and retail
A Guide to Germany’s New Wine Classification System
Germany’s updated wine law—which is mandatory from the 2026 vintage—introduces PDOs, PGIs, and stricter regional control, but understanding the new hierarchy won’t necessarily be easier
How Technology Is Transforming No- and Low-Alcohol Wine
From non-traditional yeasts to nano-membrane filtration, a wave of innovation is helping winemakers rebuild what’s lost when alcohol is removed from wine
The Science Behind Vertical Shoot Positioning in Vineyards
Once a default choice, VSP is being reevaluated as changing conditions expose tradeoffs in ripening, yield, and cost
The Promise—and Limits—of Biochar in the Vineyard
Biochar is gaining popularity with viticulturists for its ability to sequester carbon and improve soil health, but researchers are still learning when and where it’s most effective
6 Irish Whiskeys Buyers Are Excited to Stock Right Now
From small-batch specialty releases to reliable favorites, these are the Irish whiskeys that are driving interest among U.S. spirits buyers
Access LIVE 2026 Reinforces the Power of Cross-Tier Collaboration
Amidst a period of profound change for the beverage industry, WSWA’s annual gathering underscored the power of cross-tier partnership to navigate challenges and strengthen the industry’s future
The Mounting Economic Toll of Grapevine Trunk Diseases
From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards
What the Numbers Really Say About Gin in the U.S. Market
While overall gin volume sales continue to decline, premium-and-above brands are growing, revealing a category in transition rather than retreat
The Macallan’s Timeless Collection Debuts a New Design
Graphic designer David Carson reimagines the Timeless Collection, drawing inspiration from The Macallan’s Speyside distillery and 200-year legacy, while the whisky inside remains the same
Is Phylloxera Still a Threat to the Global Wine Industry?
Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat
A Premium Berry Vodka Built for Modern Bar Programs
By pairing premium quality with a versatile, contemporary flavor, the new Grey Goose Berry Rouge is well positioned to drive sales behind the bar
The 7 Best Amaro Bottles, According to Bartenders
These amari are as diverse as the category, with a new release by a classic Italian producer, experimental flavor combinations, and a collaboration between a Vietnamese distillery and a traditional herbalist
How This Rioja Icon Is Taking Action to Outpace Industry Headwinds
Bodegas LAN is evolving its brand strategy to strengthen consumer connection in a changing market
Ready to Stop Bartending? Here’s How to Prepare for Your Next Role
From networking strategies to skill building, industry leaders and former bartenders share practical steps for a smooth transition away from bartending
New Look, Same Legendary Flavor for The Macallan’s High-Age-Statement Whiskies
The Macallan unveils a bold redesign for its Sherry Oak and Double Cask range, including the 25- and 30-year-old expressions, pairing a contemporary new look with the same exceptional sherry-seasoned cask maturation
Can Wine Appellation Systems Withstand Climate Change?
Extreme weather is testing long-standing appellation rules on allowed grape varieties, vineyard locations, and more, intensifying the debate over the future relevance of geographical indications
Resurrecting the Three-Chamber Still—and the Flavor of Pre-Prohibition Whiskey
Though costly and labor-intensive, the nearly extinct three-chamber still is being revived by tradition-obsessed distillers chasing the character of pre-Prohibition American whiskey
6 Wineries on the Rise in 2026
From the Iberian Peninsula to California, these six wine projects are capturing buyers’ attention with fresh ideas and serious results
