Photo by Eva Kosmas Flores A conversation with Chef Gregory Gourdet about bringing zero-proof offerings and Caribbean flavors to the forefront. WORDS Lauren Yoshiko A lthough the city of Portland, Oregon has had a longer, more challenging post-pandemic comeback than...
Adobe Stock In the vast world of ready-to-drink cocktails, a good base spirit makes all the difference. WORDS Kara Newman Shortly before ready-to-drink (RTD) cocktails burst onto the scene, I was invited to participate in a focus group about cocktail flavors. Together...
Adobe Stock As cannabis-infused drinks proliferate, more and more beer brewers are getting in on the game with their own alcohol-free THC beverages. Could cannabis be a brewer’s next best friend? WORDS Leslie McMann Throughout the last few years, the world has...
Adobe Stock With a wide variety of options available today, do the zen-like claims of functional drinks hold any water? WORDS John deBary For as long as I have been thinking about drinks professionally, I have been fascinated by non-alcoholic drinks that strive to...
Adobe Stock Let’s move beyond the other category comparisons, sub-level add ons and afterthoughts—cider deserves its own space and place. WORDS Alexander Peartree Cider can be many things. It can be a dry, earthy, naturally sparkling pour made from unheard of apples...
A Querol grape bunch harvested at Familia Torres, Spain / Courtesy Familia Torres With passion, vision and perseverance, winemakers are betting big on almost extinct grapes. WORDS Kathleen Willcox Go into any wine store in the world and ask for a bottle of Cabernet...
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