
What Does Jack Daniel’s First Recipe Change in a Century Taste Like?
Jack Daniel’s Single Barrel Rye Whiskey represents the third single-barrel offering from the distillery, and the start of something completely new.

Jack Daniel’s Single Barrel Rye Whiskey represents the third single-barrel offering from the distillery, and the start of something completely new.

Recent headlines report a shortage of old, single-malt Scotch whisky.

Everything you need to know about steak’s better half.
By Jack Seemer

A rye-and-Scotch-layered cocktail, courtesy of Ramona bar in Greenpoint, Brooklyn.
By Jack Seemer


Tuthilltown’s “Sonic Maturation” system pairs traditional whiskey-aging techniques with EDM.
By AJ Powell

How to make a high-brow beer cocktail, in a bowl, for you and all your friends this Sunday.

Suntory’s famed Yamazaki Sherry Cask whisky, once named the best in the world, hits shelves in the United States today.
By Jack Seemer

Named for the second coffeehouse ever built in New York City, the NoMad’s coffee cocktail is second to none.
By Nick Milanes

Coffee meets beer in the ultimate marriage of breakfast beverage and party staple.
By AJ Powell

Unique, easy-drinking whiskies with grain-forward flavor profiles.

Taste testing the best beer for winter drinking that you’ve never had.

The best mezcals on the market reflect both the place and person behind each bottle.
By John Zientek

Thad Vogler, who has been called San Francisco’s foremost liquor authority, lets us in to the world of calvados with affordable options and cocktail recipes.
By John Zientek

You shouldn’t look to alcohol to solve your problems. Unless that alcohol is a hot toddy.
By Nick Milanes

The warmth of the alcohol from these Russian Imperial Stouts pairs perfectly with long, cold nights by the fireplace.
By AJ Powell

We asked several expert brewers to define the porter style before rounding up eight great options from around the country.

American craft brewers have reworked Oktoberfest beers (for the better).

Cowboys drink two things: Coors and whiskey.

A surprising dimension from its third maturation phase set the Triple Wood apart.
By Amos Kwon