Mark Reynier, an unmatched innovator in Scotch whisky, is taking unprecedented steps to understand how soil, topography and cane variety affect the flavor of agricole rum.
With the opening of Terroir in New York’s East Village in 2008, Paul Grieco transformed himself into the first sommelier punk, ditching conventional uniforms in favor of items like seersucker…
Paul Grieco's Terroir wine bar helped usher in America's wine revolution. But what does a revolutionary do when the battle is won?
Your daily dose of news and happenings from around the drink-o-sphere: - The largest auction of Japanese whiskey ever will take place next month in Britain with an average appraisal…
Your daily dose of news and happenings from around the drink-o-sphere: - The new menu at LA's Honeycut offers 19 cocktails, each inspired by a different modern artist. - Lucky Peach traces the…
Does the taste of rye whiskey differ based on where the rye it's made from is grown? Bryce T. Bauer on the Pennsylvania distillery that's trying to find the answer.
The dialogue around marijuana is starting to sound a lot like a conversation about wine.
A concept long valued in wine, terroir, is under debate in the craft beer community. Erika Bolden on the American brewers working to make beer a truly regional specialty once…
In high summer, the High Line is one of the best places to spend an afternoon suspended above the industrial grime of lower Chelsea. Add a glass of wine hand-chosen by…
Recent upheavals in wine—style wars, climate change and the rise of lesser-known grapes—have ushered in a wealth of new tastes that are challenging the way we buy, drink and learn…
