Category: Pairings

Though many consumers might recognize tequila as what they encountered in a shot in college or as the ingredient in their favorite cocktail, there’s also a market for extremely high-end tequila. These luxury bottles, often from prestigious brands like Clase Azul and Patrón, are revered for both their flavor profiles and elaborate presentations — many are sold in artisanal decanters made in collaboration with esteemed artists. But beyond the substance

Unlike the approachably sweet vanilla and caramel flavors of corn-based bourbon, rye whiskey’s unique base delivers a distinct spice note that might turn off some first-timers. But once immersed in the category, rye’s savory qualities make it an essential tool in an at-home bartending arsenal, ideal for adding an extra kick to any whiskey cocktail. Though bourbon may be the go-to gateway whiskey, bartenders celebrate — and sometimes prefer —

Sometimes, it feels like a product needs a brand refresh. A new label, a new design, a new bottle shape — something. Yet as Adam, Joanna, and Zach discuss on today’s episode of the “VinePair Podcast,” moving away from an established design or aesthetic can serve to confuse and even alienate consumers. By changing the package, are you also tinkering with the product inside as well? Zach is drinking: 2014

A problem — the problem? — for first-generation craft breweries is as follows. 1. Everybody knows your iconic beer. 2. Everybody loves your iconic beer. 3. Nobody buys your iconic beer. We have contemplated this paradox many times here at Hop Take over the years. Recall the disastrous redesign Sapporo USA Sapporo Stone Brewing Sapporo USA put poor Anchor Brewing Company through at the beginning of this decade. Lament the

The Espresso Martini is one of the most popular cocktails of today. The modern classic — featuring vodka, coffee liqueur, espresso, and simple syrup — has solidified itself as a go-to for partygoers and casual sippers alike. And with the high demand for Espresso Martinis at every bar and brunch destination comes the question of how prices for the cocktail compare across the U.S. To track the current state of

When I travel, I tend to go a bit extreme in my research of where I should eat and drink. Years ago, before taking a trip to Amsterdam, it was no different. During my weeks of research, I stumbled upon a new spot whose Instagram feed was chock full of wine nerd clickbait, but one post in particular caught my eye: “These Gems are Hiding in Our Wine Room: Kenjiro

This is VinePair’s Booze News Weekly Roundup, where we gather the hottest headlines and product releases every Friday for a snapshot of what’s happening in the beverage alcohol industry. It was a relatively quiet week on the Booze News front, but we have updates on GunBun’s bankruptcy filing, the legal spat between Stateside and AB InBev, the latest product releases, and more. News to know: California’s longest family-run winery files

From the boozy and caffeinated Espresso Martini to the provocative, passion fruit-spiked Pornstar Martini, many of the bar world’s most beloved modern classics were invented in London. But beyond these household names there’s another London-born cocktail that’s been largely flying under the radar — though it might be ready for its main character moment. The East 8 Hold-Up, a humble combination of vodka, Aperol, lime juice, pineapple juice, simple syrup,

Today on the “VinePair Podcast,” Adam and Zach discuss whether collecting wine, beer, and spirits has gone from a classy and refined hobby to weirdo behavior. Did craft beer nerds delude themselves into thinking there would be a market for decades-old beer? Are there just too many specialty bottles of whiskey? Do people actually want to drink old wine? Zach is reading: A Timeline of Craft Beer’s Darling Styles Adam

Glenmorangie is joining the wave of ultra-aged whiskey releases. On Thursday, the Highland distillery announced the launch of a 50-year-old single malt, marking the distillery’s oldest Scotch yet. The half century-old whisky is one of the final Glenmorangie expressions to come from barley malted on site, a process that the distillery ceased in 1977. The special release is the result of the vision of Glenmorangie’s director of distilling Dr. Bill