Grace Winery Gris de Koshu 2015.
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Ready for glassware wrapped in panties and cocktails trapped in ice balls?
From the Batak tribe in Indonesia, a good kick of heat for this Bloody Mary at E&O.
A blanco tequila made from slow-cooked eight-year-old agave.
Expanded May event moves home for its second outing.
The head bartender at Manhattan, in the Regent Singapore, discusses scuba, rum and memory recall.
Our editors pick the best of the web’s booze writing. This week: craft beer’s new direction, intriguing wine bottles, the next Mexican spirit sensation and a lost Italian drink once fit for a king.
A new herbal, gentian-flavoured aperitif from Slovakia.
Born in a village that said to be the site of the first vineyards planted to make pisco, this one comes from a blend of pedro ximenez and muscat of Alexandria.
Zach Luther explains the ideas behind KL's Shelley Yu’s, which makes its tonic waters, and more, from scratch.
Aussie brewer talks beer measurements, mass appeal and his blueprint for a successful brewpub.
A winning new look for The Camel’s original location.
A blended scotch from 18 malts and grains with honey, spice and a delicate finish.
A smoky, spicy Laphroaig that captures Islay in the glass.
A bourbon barrelled grain whisky that gets cozy with cola.
A premium Irish dram made up of ex-bourbon barrel whiskies from 12 and 25 years old.
Our editors pick the best of the web's booze writing. This week: cocktails in LA’s Chinatown, rehabilitating Italian inmates with wine, and the science behind why champagne tastes so good.
Hossu from Healer in Shanghai.
Flagship bar at the Four Seasons Seoul welcomes ex-Dandelyan man as new head bartender.
Bar High Five icon gives Hong Kong a taste of Ginza in Central.
STM bartender suiting up at Zhanjiang’s first speakeasy.
A creamy rum cocktail with chocolate liqueur from London's oddball rummery, Burlock.
Burlock from the Breakfast Group is running things proper.
A very well-balanced Cockney IPA.
A session IPA from cross-cultural collaborations between Copenhagen star brewer and Chinese painter.
This twisted ale has a taste reminiscent of south of the border and the doctored beers favoured in Mexico
Our editors pick the best of the web's booze writing. This week: the history of the maraschino cherry, US craft beer hits Deutschland, using science to end your cheese and wine dilemmas.
Saugatuck Brewing Co’s Singapore IPA.
A review of another great year for the region’s drinkers and drinksmiths.
Employees Only bartender teaming up with five NYC colleagues to launch The Strangers Club in Panama City.
A look back at the cocktails that excited us the most this year.
A bittersweet herbal cocktail from Yao Lu for bar newbies.
A look back at the most notable Asian openings to grace our pages in the last 12 months.
Welcome to Trio, Heyday bartender Kim Chu's new home.
A critically endangered variety that Rafael Cambra is reviving.
Normally blended into bulk wine, this bobal is a single-variety wine that with flavours sitting between pinot noir and merlot.
A white rioja made from a one hundred per cent, single vineyard viura by Marques de Murrieta.
Normally part of a trio of grapes that is made into cava, this is a one hundred per cent panda blanca that's great with fish.
Religious wine, liquid pastrami and a film to honour Pisco.
One of three winning drinks that handed Josh O'Brien the La Maison Cointreau title in 2016.
Brander Urstoff lager. By Jonathan White.
Southeast Asia industry celebration to take place in four countries.
Trix Yeung of Bao Bei in Hong Kong looks back at the purest expression of tea with her gin-based drink.
City’s cocktail scene bolstered by arrivals of Roman Foltan, Carla Davina Soares and Rusty Cerven.
Vijay Mudaliar puts the focus on the spirits and flavours of closer to home at Native.
A trio of tips on keeping your staff happy.
Lee Watson brings cocktail culture to coupling at Bitters.
The modern milk punch, big champagne and a hunter of liquid art.
Are you the person we're looking for?
Former 28HKS head bartender's first stop is Speak Low this Wednesday.
Dre Masso and Kamil Foltan launch a new platform to celebrate the industry and cultures of the region.
Birds and Bees at Alice, Seoul. By Theo Watt.
He'll hold a masterclass, then an industry night on December 19.
The Speak Low follow-up includes cafe, kitchen and bar concepts.
Boxing Cat group deliver knockout take on modern Asian bar-restaurant. By Jonathan White.
DMBA winner tight-lipped on his next step.
This is Smoke and Mirrors' Ganeshvara Kurukal's entry at Paper Lantern and The Minute List's A Very Asian Christmas competition.
A fresh face from Smoke and Mirrors whips up a Very Asian Christmas cocktail. By Natasha Hong.
Keeper of the Quaich member Steve Notman on a Parker Beam-picked single cask bottling.
From Japan, a make of Mars with Scotch and Shinshu distillery liquor. By Steve Notman.
Eagle Rare's replacement for its ten-year vatting is a 'crackerjack' in the glass, says Steve Notman.
Keeper of the Quaich Steve Notman on the blend with a Tomatin backbone.
The details and deadlines for the contests taking place around the region. By Natasha Hong.
A Ningxia cowboy, a wine algorithm and mezcal’s re-awakening.
The 4 Nine City Cocktail from Bar 4 Nine. By Jonathan White.
Case Study brings lessons learned in Singapore back home to Kuala Lumpur.
The Singapore-based bar luminary on nailing the public relations game.
Take a look at how the Union team made a splash.
Biodynamic wine, the king of the gypsy brewers and the “Godfather of Absinthe”.
Indonesia’s first World Class representative and Jakarta bar veteran on advancing the city’s growing bar scene.
This made-in-Beijing sipper brings baijiu to tiki territory.
Moët & Chandon in Ningxia, amaro goes global and an IPA history lesson.
This cold weather drinker from Scotland is a wood-aged beauty.
Iconic helles-style lager from a brewery claiming to be Germany's oldest.
Neo-classic liquid love-letter to the bar culture Italy has produced.
Finnish gin arrives with this bracing expression of northern climates.
This new white rum revives Indonesia's cane spirit heritage.
Organic range of aromatic bitters now dropping in Singapore and Hong Kong.
Not dark. Not Italian. Still bitter.
100% malt wine from one of Holland's oldest genever producers.
A ginger and vanilla liqueur from France.
Singapore's The Other Room is less Edison-light cliche and more warehouse hideaway.
From Port's land, a white wine that was blended in the field. By Jethro Kang.
A twist on the Raffles classic, served at Kite in Singapore.
Good Luck Beerhouse puts local brewers front and centre.
The city makes its first cut, after an impressive 50 entries.
#Bananadaiquiri by Zach Luther.
Nostalgia runs deep at Go Chill, where the owners are trying to guests back to the 1990s.
A bourbon-forward sweet tea with a touch of Macau from The Ladies Room.
Macanese restaurant Fat Rice opens up intimate lounge The Ladies' Room.
Everything you need to know about the China industry’s big night.
How to score yourself a Spirited Awards nomination, why you're dry shaking the wrong way and more lessons picked up by Jonathan White at this year's Tales of the Cocktail.
Partner and beverage director Andreas Percher explains how Bunker is combining the bar and kitchen.
Hope & Sesame reflects the city's changing tastes.
Nick Haas, owner of Skinny’s Lounge, on why no one need put on their fancy shoes.
Bitter is better with this Cynar, Angostura and orange bitters Negroni.
Jet-Black Bird from Bar Trench, Tokyo.
Mexico meets mangosteen in this tequila drink by the bar legend from Akademi.
Lan-Xin Foo, the city’s first female homebrewer, now makes beers for Mikkeller.
Shake is a one-stop shop for cutting loose, says head bartender Colin Tait.