The InterContinental’s newest hotel bar strives to take the focus away from bartenders, giving guests the escapism that drinking once used to.
Devender Kumar chats about flair, customer connections and how he had no idea his bar has made it onto the Asia’s 50 Best Bars list.
Spring water, vacuum distillation and experiments in cask ageing mean this distillery is giving soju an altogether better name.
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.