Tequila and mezcal have paved the way for another Mexican spirit to grow in the United States, and sotol is indeed on the ...

Tariffs, policy shifts, and rising costs are forcing U.S. importers, distributors, and buyers to rethink their wine pricing ...

Courtney Iseman is a drinks writer and consultant based in New York City. She is level-one certified in spirits education by ...

A bottle shop becoming a bar might improve margins, but many customers today require food to stick around for another round.

From Martinis to aperitivo cocktails, olive oil is moving beyond garnish into technique as bartenders look to create more savory, layered drinks. Photo courtesy of The Peach Crease Club. Fat-washing ...

At a time when wine consumption is reportedly softening and distributors are continuing to consolidate, a different kind of wine retail shop is unexpectedly finding its footing: the ...

Sommeliers share their go-to wine glasses for restaurant service, from all-purpose stems to varietal-specific picks. Photo courtesy of Precision Wine Glass. When it comes to wine glasses, buyers have ...

Georgian wine built its U.S. identity on qvevri-fermented amber wines. Now producers are working to prove that clay vessels were never the whole story. Photo courtesy of Adobe Stock. In local parlance ...

Despite the overall stagnation of the spirits industry of late, the market for tequila in the U.S. is expected to grow significantly over the next decade, from $13.1 billion in 2026 to $20.92 billion ...

With the right variety and technique, olive oil can bring both texture and flavor to spirit-forward drinks, and bartenders across the country are experimenting with its possibilities ...

Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking ...