Understanding the Science of Barrel Entry Proof in Whiskey
The alcoholic strength of whiskey when it enters a cask is a crucial yet underexplored factor in its maturation process
Tag: Producers
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How to Start Advertising Your Alcohol Brand on TikTok
This summer, TikTok started letting alcohol advertisements appear on the platform. Here’s why brands should take advantage of this new ad channel—and where to start
Why Arkansas Rice Is the Backbone of the U.S. Sake Movement
With a “game-changing” new rice milling facility and a legacy of rice farming, Arkansas has become the epicenter for the growing American sake scene
How New Japanese Whisky Regulations Will Impact the U.S. Market
Stricter production standards for Japanese whisky are already shaking up the category, from established brands reclassifying SKUs as world whisky to a new influx of Japanese whiskies arriving stateside
The Science of Heat Stress in Grapevines
As more vineyards around the world face persistent and intermittent heat stress, researchers and vineyard managers are working to understand how grapevines are coping, and how they can better intervene
The 8 Best Volcanic Wines, According to Experts
From the moon-like landscape of Lanzarote in the Canary Islands to the ancient lava flows under Oregon’s Dundee Hills, these are the volcanic regions—and wines—that buyers are most excited about right now
The Story of Vine Street Imports in 6 Wines
Over the past 25 years, Vine Street Imports has built a portfolio of off-the-beaten-track wines from Australia, South Africa, and beyond. These six wines illustrate their secret to success
The American Winemaker’s Guide to Exporting Wines
As wine sales decline in the domestic market, some U.S. winemakers are looking for sales opportunities abroad. Here’s how to navigate the complex landscape of international exports
How the Conflict in Additive-Free Tequila Is Hurting Small Brands
There is a dispute in the tequila industry over the right to certify and label tequila as additive free—but the small brands producing it are bearing the brunt of the fallout
What’s Selling at Brooklyn’s Newest Wine Bar?
By introducing new wine styles and producers—at affordable prices—to its corner of Crown Heights, Whoopsie Daisy is serving the needs of the community
Argentina Is Still Rewriting the Story of Malbec
The quality and diversity of Argentine Malbec has evolved rapidly since it burst onto the scene in the 1990s—and winemakers are proving there’s much more to this signature variety than you think
We’re Entering a New Era of English Still Wine
Jackson Family Wines’ expansion into England underscores a quality movement in the nation’s still wine industry—and could propel it onto a world stage
A Radical New Vineyard Shape for a Warming Climate
Vintners may not be able to change the climate, but they’re attempting to control microclimate through innovative new vine orientation and training approaches
Americans’ Love of Tequila and Beer Is Deepening Mexico’s Water Crisis
As U.S. demand for Mexican beer and spirits fuels industry growth, severe drought in the region complicates that success story and calls for a more sustainable approach
How This Boutique Retailer Stands Out in a Sea of Big-Brand Liquor Stores
With a singular focus on small, organic and biodynamic producers, The Town Cellar is bringing a new kind of beverage program to the NYC suburbs
The Overlooked States Redefining East Coast Wine
In states where serious winemaking was once unheard of, like Vermont, Maine, New Jersey, and North Carolina, the scene is heating up
Understanding the Complex Legal Landscape of Interstate Alcohol Shipping
Alcohol agencies are cracking down on shipments from out-of-state retailers, motivated by concerns about lost tax revenue, protecting minors, and more. Here’s what you need to know to stay compliant
What Gives Weller Bourbon Its Cultish Appeal?
The original wheated bourbon has been mythologized by collectors inflating prices, but for many buyers and consumers its reputation is justified
Alcohol Levels Matter in Rosé—Here’s Why
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
The Science of Carbonic Maceration in Wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
The Next Great Chardonnays Are from New Zealand
New Zealand has been producing Chardonnay for decades, but quality examples of this wine are on the rise from both islands—and they’re making their way to U.S. shores
The Science of Rotundone in Wine
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
What’s Next for the Hard Seltzer Market?
After a period of declining sales, experts forecast the future of the hard seltzer market, from trending flavors to popular formats
The New Economics of Craft Beer
With craft beer sales declining in a mature industry, what are breweries doing to stay afloat?
