Chinese bar star Eddy Yang exercises his Flavour Genius to create a cocktail with DaVinci Gourmet's Intense series of syrups.
Adam Ford, author of Vermouth: The Revival of the Spirit that created America's Cocktail Culture discusses how the category shook off its dusty image and became cool again.
Our editors pick the best of the web’s booze writing. This week: how to figure out if your canned beer is fresh, buying whisky by the barrel, Mexico sues over Heineken’s tequila beer, and more.
Nominations open tomorrow, July 1.
Sherry or port-soaked woods are no longer new in whisky making, as creative distillers hunt down new, unusual wood.
Asia shines at the global final in France.
Australia and Japan take second and third places.
Beckaly Franks has your summer soundtrack sorted.
Our editors pick the best of the web’s booze writing. This week: craft beer saves America, Penglai vies to be the best Chinese wine, a wine bar without bottles, and more.
He'll be competing against 12 other bartenders this weekend in London.