Fresh off her latest book, Cork Dork, the journalist-turned-sommelier talks about chewing dirt, maniacal somms and why people don’t know how to taste.
Our editors pick the best of the web’s booze writing. This week: food court bars, Sicilian winemakers versus the rural mafia, spontaneously fermenting beers in Austin, and more.
After the closure of two scene-setting bars in Singapore, the DRiNK columnist ponders the recipe for long-term success for your bar.
With three distinct expressions bottled at 12 years old, The Macallan provides a masterclass in wood management and a refined taste of how different oak influences final flavour.
Our editors pick the best of the web’s booze writing. This week: Zacapa’s female master blender, wines that survive climate change, a craft beer trying to go national and more.