The boom in tequila and non-alcoholic drinks have fueled an inevitable crossover, but recreating tequila’s flavor without alcohol isn’t ...

Adam Copley was appointed as the executive vice president, chief legal officer, and general counsel. Copley will oversee The Duckhorn Portfolio’s legal department, including mergers and acquisitions, ...

In Minneapolis and beyond, immigration crackdowns are destabilizing local bar and restaurant communities. Workers describe fear, loss, and the urgent need for industry-wide ...

WineJobs is the largest and most active site for U.S.-based internships. Wine schools and universities, such as Washington ...

Tariffs and retaliatory boycotts have devastated wine and spirits businesses on both sides of the border. One year later, the industry is still grappling with lost sales, strained ...

On a recent morning, winemaker and owner Julie Johnson shows off the scruffy edges of her vineyard and the hedgerows lining the driveway at Napa’s Tres Sabores. “I have 15 varieties of pomegranate,” ...

Kanosuke Distillery was suffused with the scent of Scottish malt when a group of U.S. whiskey experts visited earlier this year. At this coastal facility on the Japanese island of Kyushu, ...

If you’ve ever reviewed tasting notes for Sauvignon Blanc, you’ve undoubtedly encountered the gooseberry. Common across Europe, this tart and tangy fruit is regularly referenced in wine reviews and ...

Decreased consumption, proliferating climate disasters, and a change in U.S. leadership that promises to upend business as usual are making for tough times in wine. But, as Adam Casto, the winemaker ...

Botrytis, or noble rot, can skirt the line between beneficial and detrimental for winemakers. Photo courtesy of Kracher Fine Wine. Any fruit or vegetable is, under the wrong conditions, subject to rot ...

The final addition of dosage in traditional-method sparkling winemaking isn’t just about determining the wine’s sweetness. Photo credit: Adobe Stock. A sparkling wine’s dosage or liqueur ...

With much of the industry geared toward mass production, tequila has become detached from its sense of terroir. Photo by David Suro Piñera. Standing in an agave field opposite Tequila Ocho’s new ...