The Internet is a wasteland of “you’re doing it wrong” articles. It’s a popular style of content, but often insufferable, as the author (frequently a 20-something) wags a finger at readers for doing something in a way that is deemed
Victorino Matus of the Free Beacon reports: “According to the Distilled Spirits Council of the United States, supplier sales for all spirits in 2016 increased 4.5 percent to $25.2 billion. Volume grew 2.4 percent to 220 million cases. As a
The U.S. drinks business is booming, despite the finger-wagging by neo-prohibitionists. Last year’s liquor volume sales climbed 2.4 percent to 220 million cases, and the revenues were up 4.5 percent to $25.2 billion, according to data released by the Distilled
Fritz Hahn of the Washington Post reports: “For your average barfly, the Columbia Room’s prix fixe Tasting Room cocktail menu — which starts at $79 for three cocktails paired with small bites in the meticulous Blagden Alley lounge — is
The Economist reports on the Vinfusion, a marvelous machine made by Cambridge Consultants: To create a new wine the customer manipulates three sliders on a touch screen attached to the machine. One moves between the extremes of “light” and “full-bodied”.
Are we done with stuff like Pinnacle Chocolate Cookie Dough Vodka? The Wall Street Journal’s Saabira Chaudhuri has an engaging piece on drinks-makers’ flavored liquors and product-line extensions. To flavor or not to flavor: That is the question for booze makers.