Things You Need to Know About Beaujolais Nouveau

Today is Beaujolais Nouveau Day. The Telegraph breaks down the Beaujolais Nouveau tradition with a list of important historical facts (and a photo of Japanese people swimming in a pool filled with Beaujolais) including the origin of drinking “new” wine, its rise to popularity in the 1960s and ’70s and the French partying that More

Inside the Minds Behind America’s Most High-Concept Bar

Over at Eater National Amy McKeever gets some face time with the guys behind Chicago’s Alinea and its high-concept bar, The Aviary. Charles Joly, the bar’s beverage director talks about his transition into the position, how the group conceptualizes new drinks and their presentation, how tableware designer Martin Kastner factors into the creative process More

UK Teenager Goes Drinking, Wakes Up in Paris

“Most of us have done something stupid after a night on the tiles… but not many of us woken up in Paris,” begins The Mirror’s report on one 19 year-old’s booze-fueled whim to book a last minute flight to France. Luke Harding had been out drinking with friends when, instead of going home, he decided to take More

PDT’s Owner Declares the Speakeasy Movement Over

PDT‘s owner, Jim Meehan declares the speakeasy movement over in an interview with CLASS Magazine. Looking to the future of the bar scene, Meehan surmises people are no longer in the mood for gimmicks or formality, and, instead, are increasingly drawn to accessible spots for good cocktails and a good time, such as the Dead Rabbit, run More

Only 52% of Americans Are REGULAR Drinkers

It’s no secret that aging slows down a lot of things, including metabolism, general thought processes and the bounce back from a hangover. The Wall Street Journal takes a look at the data and attributes much of the slacking to body composition changes. Older bodies hold less water increasing the occurrence of dehydration, and More

Russia & Lady Gaga Do Not Make a Good Cocktail

From what we’ve heard, Russia appreciates a strong pour. However, The New York Times reports that the ever-outrageous performer, Lady Gaga has been fined 20,000 rubles (the equivalent of a whopping $614) “because, a St. Petersburg court ruled, Lady Gaga’s show promoted homosexuality and alcohol consumption.” We wonder what will happen when Miley Cyrus More

Women in NY Wine Scene: Not the ‘Gods of Food’ Story

Over at Eater NY, wine editor Levi Dalton, reacts to Time magazine’s now-infamous omission of women from its “Gods of Food” story. As the food media erupted with an onslaught of battle cries, Dalton’s first thought was, “That would never happen in wine.” Why? According to Dalton, part of it is the wine media’s active supportive More

Utah Town Highlights Mormon Debate on Alcohol

A small, religious rural Utah town near founded by “Mormon pioneers” has voted, two to one, to allow the sale of alcohol. While the state continues loosen restrictions on the sale of alcohol, the relationship between alcohol and Mormonism remains awkward at best. The vote in Hyde Park cracked open a heated debate between More

Kentucky Bourbon’s Ancestry UNCOVERED

The Kings County Distillery Guide To Urban Moonshining is full of handy infographics including a breakdown of distillation across spirit types, a walking map to Bardstown, KY and a selective timeline of whiskey throughout history. Perhaps the most pertinent illustration (especially in light of recent Pappy Van Winkle dramas) is the Bourbon Family Tree, featured More

The Italians Are Losing Interest in Wine

Italy, a country with one of the world’s winemaking (and drinking) traditions, is increasingly disinterested in consuming their own wines. Newsweek reports that while Italy is now the “world’s largest exporter of wine and the No. 1 exporter to the United States” that the recession and the growing popularity of craft beer. In the More

The Punch A-Z

Tequila

(n.) One of Mexico’s most famous exports, tequila is made from the heart of the blue agave plants grown in Jalisco and a handful of other states, which is harvested and steam-cooked to release fermentable sugars. The juice is then extracted from the plants and fermented before being distilled. The final product must be double-stilled […]

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