Mouthing Off

By the Editors of Food & Wine Magazine

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Spirits

Please reconsider.

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Spirits

What to know about Lebanon's super-high-quality aniseed spirit.

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Spirits

Well, just about everything.

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Spirits

Chinese distiller Kweichow Moutai is the world's most valuable liquor maker.

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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.

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Spirits

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

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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.

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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.

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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.

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Spirits

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

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