The Rebranding of American Brandy
With whiskey in their sights, a clutch of upstart makers is reimagining what the old-fashioned grape spirit could—and should—be.
- story: Clay Risen
- photo: Lizzie Munro
With whiskey in their sights, a clutch of upstart makers is reimagining what the old-fashioned grape spirit could—and should—be.
The Seattle chef and restaurant owner adds Averna to her entertaining repertoire with a squeeze of seasonal citrus, an upgraded affogato and more.
The Frankenstein approach to spirit infusion has infiltrated the cocktail world at its most elite levels.
This oddball, overproof bottling from a lauded Jamaican distillery has hooked bartenders everywhere—hokey label and all.
In the late 1800s, the Prussian Spirits Manufactory created—and replicated—over 8,000 recipes. More than a century later, it’s become a key player in the country’s craft spirits boom.
Today’s most innovative bartenders are on a mission to uncover the spectrum of flavors hidden within the ingredients we think we know.
Makers of one of the world’s most coveted liqueurs released an oddball “orange” bottling in the 1970s. Then it vanished without a trace.
It’s been 10 years since craft whiskey boomed. We blind-tasted 60 bottles from coast to coast to find out how far it's come.
Rotem Ben Shitrit has been collecting minis since he was 12 years old.
Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?
The precise moment America became obsessed with barrel-aged cocktails.
Unequaled in its breadth of styles and complexity, it’s finally rum’s turn to be taken seriously.