Hungary is one of the oldest wine-producing regions in the world—and also one of the unluckiest, what with World War II and the Communist regime (who liked collective farming more than good wine) following hard on the phylloxera epidemic. But … read more →

Brugal isn’t well-known in the States, but it’s the top selling rum in the Caribbean, outselling Bacardi by a nine to one ratio across the islands, and holding more than 80% of the market in the Dominican Republic (where the … read more →

The microbrew industry has recently reconsidered its stance on the long-maligned beer can. Turns out the things protect your brew from light and air, travel better, and are better for the environment. But we have our own, less scientific reason … read more →

Tequila is having a moment. Makes sense. Distilled from the cooked hearts of the blue agave plant that thrives in the desert landscape of Mexico, tequila is arguably the ultimate warm weather spirit, and goes with the sunshine like a … read more →

The Germans have a beer for every season and with the budding of spring, the maibock (pronounced, conveniently, “my bock”), takes its place as the brew of choice in any self-respecting bierhaus. Brewed exclusively with pale malts and packed with … read more →

The great whisk(e)y renaissance continues apace. The latest liquid to undergo a makeover? The stuff from Canada, known mostly for crown bottle stoppers and for providing a crucial ingredient to the old call, “7 and 7.” But recently, brands like … read more →

Bulleit Bourbon arrived in 1999 with a badass flask bottle (which would soon be featured in Swearengen’s bar on Deadwood); a good bourbon legend (complete with a whiskey-making pioneer and a lost family recipe) that—like most good bourbon legends—was probably … read more →