Cocktails & Spirits

The Whiskey Glut Won’t Lower Prices, but It Will Mean Older, Better Bottles
Casks and Consequences: The Debate Over Buying Whiskey Barrels
Why American Distillers Are Thriving in Ireland
What Will a Global Trade Meltdown Mean For Bourbon’s Protected Status?
More Bourbon Distilleries Are Closing. So What Happens to the Whiskey?
Anheuser-Busch Is Selling Cutwater Like Crazy — and Keeping Quiet About the Viral #Challenge
What Flavors Will Dominate the Cocktail Scene in 2026? 30 Bartenders Weigh In.
How U.S. Distillers Are Weathering the Tariff Turmoil
Big Things Are Happening in the Small World of Wheat Whiskey
Minnesota’s Senator Tina Smith Is Still Fighting for THC
Early-Bird Diners Have Disrupted the Way Bars Do Business
What Makes a ‘World’s Best Bar’ Is Changing. Here’s How.
The U.S. Put Irish Whiskey Back on the Map. Now the Category Has to Evolve.
Why Buffalo Trace Is Beating Bourbon’s Downturn
Forget the Hotel Bar — Welcome to the Bar Hotel
Could This Spicy Tamarind Liqueur Capture the American Market?
As Scotch and Bourbon Stumble, Continental European Whiskeys Wait in the Wings
Tennessee Whiskey Is Evolving. Is That a Bad Thing?
What Can Bourbon Distillers Learn From the Last Big Bust?
The VinePair Podcast: The Complex Impact of the Mezcal Boom
10 Years After His Passing, Sasha Petraske Still Lives On
Investors Have Become More Selective About Alcohol Investments — for Now
Meet the Winner and Finalists of VinePair’s Best New Bartender Competition
Is All Bottled-in-Bond Whiskey as Transparent as It Was Intended to Be?
How St-Germain Went From Bartender’s Ketchup to Spritz Sensation
Will MGP’s Big Bet on Penelope Bourbon Pay Off?
Anheuser-Busch Screwed Over Its Distributors With Its Latest Canned-Cocktail Moves
Tequila Isn’t the Only Spirit to Use Additives. Why Aren’t We Talking About the Others?
No One Wants to Talk About the Oversupply of Scotch and Bourbon
How America Ruined Its Enviable Position in Global Drinks Culture
If England’s Whisky Industry Is Thriving, Why Is It Still Struggling to Gain Recognition in the U.S.?
Old Potrero Blazed a Trail for Craft Rye Whiskey. Why Is It Perpetually Overlooked?
Bus Bin Bassinets and Bottle Service: How New Parents in the Bar World Make It Work
Long-Term Bar Residencies Have Usurped the Guest Shift
Prestige Alcohol Brands Are Difficult to Build — and All Too Easy to Ruin
Has Tequila’s Stateside Popularity Boosted Tourism in Jalisco?
Dry January Hit Different This Year. Can Bars Afford Its Rising Popularity?
How Tito’s New Distribution Deal in California Explains Beer Distributors’ ‘Total Beverage’ Power
Capturing California in Cocktails With Tone Arasa and Nicolas Torres of True Laurel
In Memory of Francine Cohen, an Industry Connector Who Made Big Things Happen
For the Alcohol Industry, Trump’s Tariffs Look Even More Chaotic This Time Around
Fermentation for Flavor and Opulence With Sebastian Tollius of Clemente Bar
The Cookbook That Became Every Bartender’s Trusted Companion
Shakers Can Break Ceilings: The Rise of Women in Global Cocktail Competitions
How Flavored Whiskey Became a Major Part of Modern Drinks Culture
What Does the Future Hold for Downtown LA as a Cocktail Destination?
The Economics of a Negroni at 5 Top Bars, Visualized
What It Takes to Run a World-Class Non-Alcoholic Beverage Program
VP Pro – Spirits