Imbibe Magazine
APRIL 11, 2025
In drinks, as in all things, it’s good to have your expectations or preconceptions completely blown out of the water from time to time. My first uttered words upon tasting the Artesanal Arroqueo agave distillate from Paquera are not exactly suitable for print, but the gist was “Wow.” The world of mezcal is fascinating for a myriad of reasons, from its lengthy cultural history to its many unique production methods.
Chilled Magazine
APRIL 11, 2025
Born in Jalisco, Mexico and crafted in Texas, Weber Ranch 1902 Vodka showcases the versatility that vodka gains when it is distilled from 100% Blue Weber Agave. Vodka is the largest spirits category in the United States, says Antonio Rodriguez, Master Distiller and Senior Vice President of Production, but lets be honest, its been a long time since there was any meaningful innovation or true disruption in this space.
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VinePair
APRIL 7, 2025
Popularity does not always equal personal satisfaction in the bourbon world. Its the risk enthusiasts take when they open a critically acclaimed or tater-approved bottle for the first time. That initial encounter with the juice may leave them cold or indifferent, leaving them to wonder why the bottle garnered so much hype. This lackluster experience isnt limited to bottles sometimes, a drinker may not click with a specific whiskey style or a certain production technique.
Guys Drinking Beer - Beer News
APRIL 11, 2025
After a busy week, here’s some positive Chicagoland beer news from the past few days! A new brand called Brutalist Brewing - aka “ your favorite brewery’s favorite brewers ” - came out of the box with a pretty impressive opening announcement for their first beers being released from Pilot Project. Love the attitude. This team wasn’t on my radar at all until a couple of weeks ago and now I’m really looking forward to seeing what they’ve got.
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PUNCH
APRIL 9, 2025
The Tropical Itch, a classic whiskey cocktail from the 1950s, is back at the tiki bar Tern Club in Knoxville, Tennessee.
The Cocktail Lovers
APRIL 11, 2025
Flauer Alassio 2025 is a unique event, exploring edible flowers, wild herbs, food sustainability and mixology. And a whole lot more. We came to Flaurer Alassio with high expectations. Three days to explore the world of edible flowers in itself was particularly appealing. Not that they are particularly new on the culinary dishes being served up in the world’s best restaurants.
Bar Management Zone brings together the best content for bar and nightlife management professionals from the widest variety of thought leaders.
VinePair
APRIL 9, 2025
Sometimes an evening calls for a drink with a little extra oomph. Rather than ordering a classic like a Gin & Tonic or Old Fashioned and asking the bartender to make it strong , there are a few particularly powerful cocktails that pack a punch all on their own. Makeshift drinks of house party fame like jungle juice (or even Gen Zs beloved Borg ) might take the cake in terms of nuclear alcohol content, but there are better, more balanced options than mixing vodka with Crystal Lite in a milk
The Whiskey Wash
APRIL 11, 2025
Could these ten affordable scotch whiskies under $60 revolutionise your whisky cabinet without emptying your wallet? The scotch whisky landscape in 2025 presents a fascinating paradox. While premium bottles reach ever-higher prices, the affordable segment has become remarkably competitive, with distilleries enhancing their entry-level offerings rather than simply raising prices.
PUNCH
APRIL 11, 2025
Turn the Martini, Manhattan, Margarita, Mai Tai and other classic cocktail recipes into easy highballs with these nine easy recipes.
Australian Bartender
APRIL 9, 2025
Sydneys newest dining and drinking destination, The Collective, is officially opening its doors to the public on 11 April. Located where the late Argyle nightclub used to be, now resides a sprawling dining and drinks hub. Developed by Hunter St Hospitality and featuring three restaurants, four bars, and smaller venues that blend the areas heritage with a fresh, modern atmosphere.
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In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Drinkhacker
APRIL 11, 2025
Lalo Blanco is one of our favorite tequilas to emerge in recent years — and a follow-up expression is finally hitting the market. Surprisingly, it’s neither a reposado nor an anejo, but rather another blanco — specifically a high-proof version of its silver bottling bottled at 54% abv. There doesn’t appear to be any difference in the production process here vs. the standard blanco aside from the bottling proof.
VinePair
APRIL 7, 2025
A simple, two-ingredient drink has captivated bartenders stateside. Traditionally made with Suntory Toki Whisky and soda water, the classic Japanese highball first took off in Japan in the 1950s and can now be found just about everywhere in the country, from renowned cocktail bars to vending machines. And while highballs as a broad category have been popular in the U.S. for decades, more bartenders are looking to capture the artisan nature of the traditional Japanese preparation from the froste
The Whiskey Wash
APRIL 11, 2025
Founded in 1887 in Scotland’s Speyside region, Glenfiddich stands as one of whisky’s most pioneering distilleries. As the first single malt actively marketed outside Scotland in the 1960s, it helped transform Scotch from a local treasure to a global phenomenon, becoming either the #1 or #2 best-selling single malt worldwide. At the heart of Glenfiddich’s appeal lies its core age-statement range: the approachable 12-year “Original Twelve,” the innovative 15-year R
PUNCH
APRIL 8, 2025
For Alice Feiring, natural wine is not just a trend. Here, the wine writer shares her thoughts on the future of the category.
Australian Bartender
APRIL 10, 2025
(Image: Caness: The figroni) Paddington welcomes a new Middle Eastern tapas bar, opening 15 April, with a focus on bold flavours, and drinks to match. Co-owners Erez Nahum and Juan Colmenares say they wanted to create a space that offered not only a Middle Eastern menu, but also a place where guests feel welcome, like old friends. Whether you’re popping in for a quick carafe and a bite, or settling in for the night, we want you to feel like youre just as welcome in shorts and thongs as you
Drinkhacker
APRIL 9, 2025
The wines we are trying today make a strong argument for stepping out of your comfort zone and trying new grape varietals and regions — with all of these wines born in the country of Georgia. Three of the four are made with the Saperavi grape. This grape may not be well known in the U.S., but I’ve found it is consistently a big hit with fans of Cabernet Sauvignon and Merlot.
VinePair
APRIL 8, 2025
Its a new era for American Whisky. A final ruling from the Alcohol and Tobacco Tax and Trade Bureau (TTB) published on Dec. 18, 2024 established criteria that recognizes American Single Malt Whisky as an official category in the American spirits industry. One distillery at the forefront of the movement for official recognition of American Single Malts (ASM) is Balcones, a craft distillery owned by Diageo thats been producing whisky since 2009 and creating single malts since 2011.
The Whiskey Wash
APRIL 11, 2025
Cadenheads is Scotlands oldest independent bottler, founded in 1842. The renowned bottler is revered amongst drinkers and collectors for its unwavering commitment to authenticity and cask integrity. Long before single malt became fashionable, Cadenheads championed the individual character of each distillery, releasing whiskies without chill-filtration, or added colouring.
PUNCH
APRIL 8, 2025
For Alice Feiring, natural wine is not just a trend. Here, the wine writer shares her thoughts on the future of the category.
Imbibe Magazine
APRIL 14, 2025
On April 14, 1912, the R.M.S. Titanic hit an iceberg and sank. Its been resurfacing ever since. How often and how vividly the ship reappears in the public imagination varies according to the years news and zeitgeist. High points were 1955, when A Night to Remember , Walter Lords definitive history of the Titanic, was published; 1985, when Bob Ballard reached the wreck on the ocean floor; 1997, when Kate Winslet and Leonardo DiCaprio did that cringey splayed-wing thing on the bow in the Titanic m
Drinkhacker
APRIL 8, 2025
High West’s Bourye has built a sort of cult following among some American whiskey fans, with its production dating back to the early 2010s. The bourbon/rye mashup often contained highly-aged whiskey from multiple distilleries, and fans chased new tastes as the blend and profile shifted from one year to the next. After about a decade as a nationwide release, High West changed Bourye to a distillery-only bottling, so customers needed to purchase it in Utah.
VinePair
APRIL 7, 2025
On Monday, Diageo announced a new strategic joint venture with Santa Monica, Calif.-based investment and advisory firm Main Street Advisors. Within the deal, Diageo will exchange majority ownership of Croc Ultra-Premium Vodkas North American brand rights in exchange for the worldwide brand rights to Lobos 1707. According to a press release , the equity swap exchange is intended to maximize the value of both brands, which will both maintain their brand identities.
Chilled Magazine
APRIL 14, 2025
Our Drink of the Week is the Lillet Spirtz. The bubbly, refreshing Lillet Spritz is the perfect way to cool down in the summer. And its easy to makesimply combine equal parts premium club soda and Lillet. Build over ice and add an orange slice. White Wine Lillet Spritz - Made with Lillet Blanc Ingredients 2 parts Lillet Blanc 2 parts Club Soda Preparation Combine ingredients in wine glass filled with ice cubes.
PUNCH
APRIL 10, 2025
For some bartenders, this affordable alternative, which dates to the 15th century, outshines the more famous French ingredient in Last Words, Bijous and more.
Australian Bartender
APRIL 7, 2025
(Image: Chelsea Social) Friday 11 April, Perths newly revamped ibis Hotel on Murray Street, celebrates its grand opening of Chelsea Social, and is creating high expectations of what a hotel bar can be, starting with the drinks menu. Behind the venue is General Manager Sandy Lombardi, who brings his expertise in hospitality details and service, making the bar the centre of the space, and the cocktails the highlight of the menu.
Drinkhacker
APRIL 7, 2025
The first edition of Larceny Barrel Proof for 2025 is upon us, and you won’t find any major surprises in store for round A125, officially released in January of 2025 — at least when it comes to production. The new labels are now in effect, as is the production process and barrel selection methodology. Curiously, the proof level of 125 is identical to the batch number.
VinePair
APRIL 11, 2025
First documented in the late 1800’s, the East India Cocktail combines Cognac , curaao, fruit syrup, bitters , and Maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, with the fruit syrup presenting one of biggest lingering question marks. What should said fruit be? How are we making the syrup? And what is such a bespoke ingredient doing in a 19th-century cocktail in the first place?
Chilled Magazine
APRIL 14, 2025
Redwood Empire has vowed to plant one tree for every cocktail sold for participating accounts this Earth Month, April, up to 100,000 trees. Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 million trees to date. This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars.
PUNCH
APRIL 14, 2025
New York City cant get enough Martinis. We surveyed top bars to see how the classic cocktail shows up: gin or vodka, dirty or not, and more.
Australian Bartender
APRIL 13, 2025
Rum has a long tradition with Britains Royal Navy, and with commonwealth navies that grew out of it, including the Australian and New Zealand navies. Life at sea was challenging, so we can only imagine how much those hard-working sailors looked forward to their daily rum ration. Between 11 am and noon, a call of “Up Spirits!” would echo through the ship.
Drinkhacker
APRIL 11, 2025
If you’ve ever been to the Biltmore (the historic home of the Vanderbilts) in Asheville, North Carolina, you know about the insane winemaking — and wine-tasting — operation there. I don’t think I’ve ever been to a tasting room as large as the one at the Biltmore, and I lived in northern California for 25 years. The operation is amazing.
VinePair
APRIL 11, 2025
Spring is here, and like clockwork, ros has reentered the collective consciousness. Although weve briefly touched upon the pink-hued wine here on Wine 101 in the past, weve never taken the time to recount its origins until now. Truth be told, historians havent pinned down an exact date that indicates when the style was invented, but there are bits of information out there that can help us piece its history together.
The Whiskey Wash
APRIL 7, 2025
Credit: The Singleton The Singleton is pushing the boundaries of whisky making with its latest release, unveiling a collection of three 42-year-old single malts from Glen Ord Distillery, inspired by the world of fine patisserie. The Gourmand Collection represents the longest secondary maturation in the brand’s history. Each expression in the limited collection is designed to capture the essence of a specific dessert, crafted by renowned Master Ptissier Nicolas Rouzaud.
Mixologists
APRIL 11, 2025
Why Crystal Clear Ice Matters: Elevating Your Home Cocktails For the discerning home bartender, the pursuit of the perfect cocktail is a multifaceted endeavor, a delicate dance between premium spirits, precisely measured mixers, and the subtle artistry of presentation. Among these crucial elements, one often-underappreciated component can dramatically influence the final result: the ice.
Australian Bartender
APRIL 13, 2025
Hospitality group Mucho Group, led by Daisy Tulley, Alex Dowd, and Jeremy Blackmore will open Herbs Taverne in the basement of 213 Clarence Street, on 3 May. (Image: Mucho Group) The team behind Sydneys Cantina OK!, Bar Planet, Centro 86 and Tios Cerveceria, is adding a fifth venue to their list. Hospitality group Mucho Group, led by Daisy Tulley, Alex Dowd, and Jeremy Blackmore will open Herbs Taverne in the basement of 213 Clarence Street, on 3 May.
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