The birthplace of shochu is famed for its ancestral expressions of the spirit—imo and kokuto—made exclusively from sweet potato and brown sugar. Here’s how to use them in cocktails.
In the first installment of a three-part series, Aaron Goldfarb examines the 1990s, when “small batch” became synonymous with prestige and the modern bourbon craze began in earnest.
To understand the coveted category, start with the essentials.
Will recent regulations, including a mandate that Japanese whisky must be made entirely in Japan, upend the category?
The versatile spirit is at home in just about any format. Three bartenders share their recipes for a shochu-laced Espresso Martini, a frothy fizz and a tea-topped highball.
The rage-inspired habanero spirit from Copenhagen’s Empirical distillery has entered its final run.
With new styles emerging in Italy, Spain, Scandinavia and beyond, Europe has become a hotbed of experimental whisky production. Here are the places and distillers to look for.
New York's Spirited Away is a testament to the rapid ascension of the non-alcoholic category.
A handful of our favorite drinkers look back at 2020 to determine what they absolutely won't (and will) do again.
This year saw the rise of Zoom happy hour, aperitiki and infinity cocktails. Which trends have what it takes to stick it out through the new year?
From whiskey’s unlikeliest unicorn to the rise of virtual drinking games and more.
Dispatches from the loathed holiday tradition that wasn’t.