Could Apple Brandy Be Headed for a Rye-Like Renaissance?
Producers old and new are betting on the future success of America’s colonial-era spirit
Spirits
LATEST
The Quest for Artisan-Made Cinnamon Whiskey
After the success of Fireball, craft whiskey brands enter the fiery fray
Bug-Based Coloring Makes a Comeback in Spirits
Exploring the history of insect-derived cochineal red coloring and its revival in the drinks industry
Developing a Rum Lexicon
As rum makes a comeback, the category will benefit from the development of universal style, aging, and flavor classifications
Bourbon Producers Consider the Pros and Cons of Non-GMO Corn
Why some whiskey brands are choosing to use non-genetically modified corn
Using Digital Data to Study Whiskey Flavor Development at Buffalo Trace
New sensors track real-time temperature and humidity in the distillery’s warehouses
Coming to America as an Imported Spirits Brand
Genever brand de Borgen leaps across the pond, finding hurdles along the way
The Future of Frozen Drinks
Frozen cocktails have come a long way from the mass-produced, neon-hued daiquiris of yesteryear—and they keep getting better
Gin in Whisky Land
Single malts are no longer the only game in town as the international juniper spirit wave washes across Scotland
Tomorrow’s Amaro
Mixology has put several iconic amari on consumers’ radars, which could be opening the door for some lesser-known brands from Europe
American Single Malt’s New Horizons
A commission of distillers defines a new category that may put American single malt on the map—and on bottle labels
Whiskey’s New Rebellion
Distillers in the Mid-Atlantic region are bringing rye whiskey back to its historical home