Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Travel

Even if you can't make it to Cuba yet, now is a great time to start drinking Cuban rum. Here's what to seek out—and how to drink it.

READ MORE
Spirits

Don’t be snobbish about blended whiskies. Here's why they can be so great—and a few bottles to try.

READ MORE
shochuary

Instead of giving up all alcohol this January—also known as "Drynuary"—why not eliminate all booze but the Japanese spirit shochu? You'll expand your horizons and possibly lose weight, too. Also, Shochuary is much more fun to say than Drynuary.

READ MORE
Cocktails

Bobby Heugel makes the last part of his grueling mixology training open to the public for the first time ever at his Houston bar.

READ MORE
Spirits

Scottish single-malt whiskeys use only one type of grain, barley (bourbon, in contrast, calls for a mix of grains). Recently, American distillers have fallen for the single-malt style. Here, a few favorites.

READ MORE
Spirits

For one driven distiller, the ancient peat bogs of the Northwest are the sludgy secret to a locavore single malt.

READ MORE
News Feed

Bartenders love to recommend the cinnamon-flavored spirit.

READ MORE
News Feed

The latest destination for craft gin in England? The airport.

READ MORE
News Feed

Whiskey makers lead a rapidly-expanding pack of American craft distillers.

READ MORE
News Feed

New sales numbers show what the country drank in 2015.

READ MORE

Topics

Sites We Like