
Sipping the Aged Favorites of Patrón Tequila’s Master Distiller and Blender
Tequila is normally young, aged for several months or a year.

Tequila is normally young, aged for several months or a year.

Jameson’s “Drinking Buddies” barrel-share program will give five American craft brewers a rare chance at barrel aging with the world’s premiere Irish whiskey.
By Chris Wright

Meet the Berkeley brewery that only makes sour beer.
By Kenny Gould

You’ve got no excuse to settle for a bottle of Smirnoff and a six-pack of V8.
By Nick Milanes

A blind taste test of five 37-year-old Scotches is the ultimate test of the senses.
By Chris Wright

A beer from medieval Germany, gose nearly went extinct in the 20th century.
By Jack Seemer

New Zealand’s Stolen Rum didn’t steal our hearts, but it’s certainly unique.
By Nick Milanes

This rare Kiwi whisky aged in both bourbon and red wine barrels is among the last of its kind.
By Ben Bowers

A small town on the east coast of the South Island is home to some of the greatest whisky on earth.

With a surplus of hip, new cafés popping up across New Zealand, Kiwis have elevated their coffee game to compete among the best in the world.
By Jack Seemer

Craig Miller is an old-school, espresso-only coffee aficionado.

More American beers are making use of New Zealand’s pungent hops.
By Chris Wright

New Zealand’s 11 wine regions are growing in popularity; wine is now the country’s sixth-largest export.
By Chris Wright

Cameron Douglas is a Kiwi who knows good wine.

Opinions are split over who invented the South Side — but everyone agrees that it’s delicious.
By Nick Milanes

Learn how to make a damn good margarita from the best (not your boozy aunt).
By Nick Milanes

Three NYC mixologists give you every reason to clear out your liquor cabinet this summer.
By Nick Milanes
Think all the best beer, wine and spirits come from the coasts?
By Pat Evans

How does wine get its color, texture, sugar, acid and — uh — other things?
By Lauren Friel

The story of Karen Hoskin and Montanya Distillers producing one of the country’s top craft varieties isn’t one of convention.