Guests who’ve scored one of the in-demand bar stools or high-backed, sofa-booth tables at Shinji’s in New York are in for a treat, with intricate, science-grade cocktails prepared with elaborate, demonstrative service and presentation. Beyond the drinks, though, bar-goers can capitalize on a stellar dining program coming via the backroom noda, a Michelin-starred omakase restaurant from chef Shigeyuki Tsunoda. Menu options include Uni ($80) and Caviar ($100) Handrolls, each prepared in front of guests, as well as the tantalizing, if thimble-sized, Uni Chawanmushi ($34), a Tsunoda signature tha ..read more

IPAs are still leading the charge in craft beer sales, but lagers, pilsners, and other more crushable styles are proving to be a breath of fresh air for beer enthusiasts who have grown weary of the seemingly never-ending haze craze. That said, these lighter styles — specifically American adjunct lagers — are the beers everyone loves to hate, despite their sweeping popularity. They’re easy-drinking, generally not all that complex, and a budget-friendly option for fueling any get-together. Given the similar profile between lagers and pilsners, some drinkers may be led to believe that they’re on ..read more

“Cocktail College” is brought to you by Zacapa No. 23 Rum. Listener, I want to talk to you about aging today, specifically about solera aging. You probably know it from the fine wines in Jerez, Spain, and you’ve probably noticed that it’s become something of a trend these days in distilled spirits. Well, for Zacapa No. 23 Rum, that’s always been the process — a blend of 6- to 23-year-old rums using the solera method — but not only that. Here’s what’s super interesting: that aging takes place in some of the highest-altitude facilities in the world. They call it “the house above the clouds.” An ..read more

Half a decade removed from hard seltzer’s breakout summer of 2019, we’ve got some clarity about what this phenomenon actually is. On one hand, it’s a bona fide, multi-billion dollar segment, a repudiation to the naysayers inside and outside the American beer business who refused to countenance its ascent, then downplayed it as a fad in hopes it would fizzle quickly. On the other hand, if you draw your lines around malt- and cane-based flavored alcoholic beverages — which, for the sake of accuracy and clarity, is what I’ll do in this column — hard seltzer has fizzled. Those frothy pandemic gai ..read more

In the months leading up to the outbreak of Covid-19, there was a massive demand for alcohol in the United States, but not enough supply to fulfill it. And demand only increased when the pandemic set in, so many domestic brands ramped up production ten-fold. Now, as the market continues to readjust, there are a slew of producers with more stock than they know what to do with. The boom times are over, and in a capitalist system with too much competition, places unfortunately go out of business. This sentiment rings particularly true for the current wine market, where winemakers themselves tend ..read more

Constellation Brands — the company behind America’s best-selling beer Modelo and major wine labels like Robert Mondavi and Kim Crawford — is adding another winery to its portfolio. The beverage giant announced on Wednesday that it acquired Sea Smoke, an esteemed producer of Pinot Noir and Chardonnay in California’s Santa Barbara region. The purchase price for the deal was not disclosed, but the acquisition includes Sea Smoke’s brand, inventory, winery, and 1,100 acres of land — 256 of which are under vine. Founded by Bob Davids in 1998, Sea Smoke was a pioneer in proving the impeccable qualit ..read more

Craft distilleries have grown and flourished for the better part of two decades, anchoring neighborhoods and drawing supporters in all 50 states. Their spirits have enriched and diversified cocktail bars and liquor stores, and the industry as a whole has reset consumer expectations for flavor and authenticity. But craft distilleries are in trouble. Founders are throwing in the towel; inventory and equipment are being sold off; and bottles that were once on shelves are disappearing. The industry faces something of an existential crisis. Attendees of the February convention for the American Cra ..read more

Ask the average person to name a tequila cocktail, and they’re likely to blurt out “Margarita.” That’s fine. Margaritas are delicious, refreshing, and ingrained in our collective consciousness. It’s really difficult to feel anything but good vibes with a well-made Margarita in hand. Ask a bartender the same question, however, and they may give you a different answer. It’s not that they don’t like Margaritas. It’s just that the drink’s popularity and ubiquitousness tend to come at the expense of other delicious tequila drinks that aren’t ordered as much as they’d like to see. To find out what ..read more

After the fall of Rome, but before the 14th century, the Rhône Valley is a bit of a mystery wine-wise. There’s evidence that wine merchants were trading wines from Bordeaux, Gaillac, La Rochelle, the Île-de-France, and the Loire Valley during this time, but what about the Rhône? There’s no doubt that wine was being made, as the Romans had picked up a thing or two about winemaking from the Gauls, but there are two significant moments we can find during the late Middle Ages that have an impact on the wine of the region today. One comes down to Blanche de Castile — the second daughter of Eleanor ..read more

While every day is a good day to enjoy Moscato’s sweet, delicately fruity flavors, it’s practically a wine lover’s duty to celebrate this festive spring day with the floral fragrance and delicate bubbles of Moscato d’Asti DOCG. That’s right: May 9 is National Moscato Day. Ready to make the most of this oh-so-special day? Here’s everything you need to know about this lightly effervescent Italian delight and its fizzier relative, Asti Spumante DOCG. Ancient Grapes Like its sister wine, Asti Spumante, Moscato d’Asti is made from Moscato Bianco grapes, considered some of the finest Muscat grapes ..read more