Last year, we saw rosé everywhere: on tap, in cocktails, and in slushie "frosé" format. This year I think we'll be seeing rosé mixed into more and more finished products.
Fancy eau de vie from carrots seems to be gaining popularity in cocktails, despite the price.
Millennial Marketing, High-tech Vodka, Hybrid Spirits were some of the product trends I observed at this industry conference for the distribution tier.
Who knew there were so many vodkas and gins distilled from whey? Answer: Not me. Here are 9 milk-derived vodkas and gins on the market.
Where and why to drink aquafaba cocktails in the San Francisco Bay Area.
Hops have long been used as preservatives and flavoring in beer, but recently the bitter, floral vine is making its way into spirits, cider, and even canned wine.
They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador.
Sloe Gin, traditionally, is sloes steeped in gin with sugar to produce a tart, berry-like winter gin, often sipped as a digestif. Sloes are small stone fruits related to the plum. While in the UK it's a homemade tradition that peoples' grandmothers are familiar with, in the 1970s and 80s commercial products (mostly used in the Sloe Gin Fizz) were just neutral alcohol with coloring and flavoring. Plymouth was the first brand I knew of to bring back a real infusion of sloes. 26% ABV. Since then, some other interesting new variations have hit the market. Greenhook Ginsmiths has a...