Field Notes Spirits uses raw Canadian agricultural products, namely peas from Alberta, to make liquor.
Rémy Martin celebrates its 300th anniversary with a host of special releases, as well as an exclusive experience in Toronto.
In a country dominated by tequila and beer, Xila liqueur, made by a female-powered distillery, sets itself apart.
NUVO has eliminated the guesswork, rounding up the finest wine and spirits to gift and drink this holiday season.
Giacosa reopened in Florence, the birthplace of the negroni cocktail, and the lead barman is dedicated to making the finest cocktails.
The Kentucky-based distillery Angel’s Envy has quickly made a name for itself thanks to its unique finishing process.
Bearface Whisky heads to the Pacific Ocean, exploring how different types of water can add flavour during the proofing process.
The latest of Forty Creek’s yearly limited edition whiskies, Cherrywood Reserve is one of the few Canadian spirits to take advantage of woods other than oak, paying homage to the stone fruit trees that dot the distillery’s Niagara home.
Five Farms Irish Cream Liqueur is the world’s first farm-to-table Irish cream liqueur, with cream sourced from cows that feed in County Cork.