How the Vanilla Shortage Is Affecting Spirits Production
Surging vanilla prices are forcing spirits producers to get creative—or eat the costs
Spirits
LATEST
Crafting the Future for Locavore Gin
Death’s Door Spirits cultivates juniper on Wisconsin’s Washington Island, giving a boost to the community—and to the gin category
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
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
8 Distillers to Try in Pennsylvania
Recent legislation has made it easier to open a distillery in the Keystone State. Here’s what to sample
Cocktail Competitions Are Setting a New Bar
It’s not just bartenders who are competing at today’s cocktail competitions—often, it’s the liquor brands too
The Case for Draft Spirits
From Chartreuse shots to Maker’s Mark Old Fashioneds, bars are experimenting with the business of draft liquors
Chacho: a Spicy Spirit that’s Gaining Notice
From Bloody Marys to margaritas, jalapeño-infused aguardiente is heating up bars in Washington, DC, and beyond
Koval’s Heart-Cut-Only Approach to Whiskey
The founders of Chicago’s Koval Distillery share their “new-school” approach to single-barrel whiskey
Tea Finds Its Seat at the Bar
Seattle bars pay boozy homage to the afternoon tea tradition with a variety of creative cocktails and pairings
Brazilian Spirit, American Wood
Cachaça producer Novo Fogo uses sustainably harvested American oak to help protect Brazilian rain forests
A Ripening Market for American Brandies
American brandy is enjoying a revival, but it’s a little too early to call it a boom
The Break-Even Bottle
Bars around the country are leveling the financial playing field by allowing customers to sample from rare bottles—at cost
The Return of Funky Rums
Distillers turn their attention to the old-school, unrefined, and flamboyant flavors of what rum used to be
