Our editors pick the best of the web’s booze writing. This week: eating activated charcoal, Japanese winemakers in Burgundy, ageing whiskey on the Mississippi, and more.

Pernod Ricard buys majority stake in mezcal brand [Fortune]
Spirits behemoth Pernod Ricard has swallowed up cult mezcal producer Del Maguey in a sign that big booze players are moving into the mezcal market. Fortune finds out how the French giant intends to integrate the Mexican brand into its burgeoning portfolio that also includes Monkey 47 gin.

Drinking from a real whiskey river [Daily Beast]
Dave Wondrich re-traces the route down the Mississippi River that bourbon makers used to take to transport whiskey back in the 19th century. All that sloshing around in barrels lent the bourbon a rich, dark and complex taste that distillers today are trying to reproduce, but floating down the same path.

Everything you need to know about eating activated charcoal [Eater]
On time and more on-trend is this guide to eating (and drinking) activated charcoal, which has been showing up in everything from ice cream to boozy drinks. Here’s what you need to know about this detoxifying yet Instagram-worthy ingredient.

A Japanese wine community has taken root in the heart of Burgundy [Saveur]
Japan and the French heartland may be separated by thousands of miles, but they share many similarities when it comes to their approach to wine. Saveur looks at how the growing Japanese community in Burgundy is marking their mark in a notoriously traditional region.

Spanish Vermouth’s Happiest Hour [Imbibe]
It’s time to pay attention to Spanish vermouth, as Imbibe explores how the aromatised wine is key to the country’s day-drinking culture, how it’s served locally and the unimpeachable pairing of vermouth and savoury food.