A few years ago, Aperol and Prosecco was very much an Italian thing. Fast-forward to today, and the Aperol Spritz is on its way to becoming the world’s aperitivo.
Sloe gin, technically a liqueur and not a gin, is making a fast (excuse the pun) comeback.
Odd Society’s complex new elixir is a love potion disguised as a digestif.
The global obsession with small batch spirits has led to hundreds of craft distilleries opening across the U.S. (not just Kentucky).
It is difficult to believe that Rémy Martin’s Louis XIII cognac could be made more exclusive, but it has been—and Sotheby’s will auction it this fall.
The classification of “extra añejo” tequila added legitimacy to the category of spirits aged for more than three years, and brought ultra-aged tequilas further into the spotlight—but two tequilas, Tears of Llorona No. 3 and Casa Noble Single Barrel, stand out.
With notes as varied as kiwi, vanilla, and anise, and consistencies ranging from cloudy to clear, saké is as rich in character and culture as traditional wine—but that’s often lost in translation.
Sherry has returned. It has reached a near-cult status with bartenders, and when you look at this recent revival, it makes complete sense. From the hands of bartenders flow the tastes of everyone else, and sherry is likely to cross your path sometime soon, if it hasn’t already.
The steep-cliffed, narrow winding roads of the island of Capri can make you feel like you are riding along in the back seat of Cary Grant’s coupe, Grace Kelly fussing with the picnic basket beside him.