Inside the Celebrity Obsession with Agave Spirits
There’s a gold rush in Jalisco and Oaxaca as a growing number of famous personalities launch tequila and mezcal brands—but which ones have staying power?
Tag: Producers
LATEST
The Good News from California’s 2020 Vintage No One Is Talking About
Despite fire and smoke damage, excellent wines were produced from Anderson Valley to Santa Barbara
Beyond High-Profile Scandals, Wine Fraud Is Rampant
How the pandemic-fueled increase in online sales and decrease in vetting has led to more counterfeit bottles—and how wine professionals can spot them
Light Whiskey’s Comeback?
Distillers rediscover this high-proof, light-colored—and long forgotten—category as a blank canvas of opportunity
Regenerative Viticulture: Trendy Buzz Word or Revolutionary Farming Philosophy?
A new certification program aims to define this carbon-capturing farming practice, which some believe could transform vineyards and combat climate change
Will Biden Remove Wine Tariffs?
Despite sudden additional tariffs, industry groups are organizing with optimism that the incoming administration could issue a game-changing executive order
Why ‘Active Agers’ Could Help Drive Post-Pandemic Sales
Consumers over 50 are drinking more, spending more, and embracing innovation more than past generations. The industry should stop ignoring them
Six Beer Industry Trends to Watch in 2021
Breweries were forced to adapt in 2020. Which pivots are poised to become permanent fixtures on the brewing landscape?
How Bartenders Launch a Cocktail Brand
From logistics and costs to branding and distribution, new entrepreneurs share their strategies for success
Why Mexican Corn Whiskey Should Be on Your Radar
A new craft movement, let by mezcal distillers, is reclaiming Mexico’s ancestral grain
Retailers Confront Worsening Shortages of Major Spirit and Wine Brands
Demand surges combined with supply chain disruptions result in out-of-stocks in tequila, Cognac, and Champagne
The New Conversation About White Wine and Tannins
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity