Photo of Brad Japhe
Photo of Brad Japhe

Brad Japhe

Brad Japhe is an internationally published travel writer specializing in food, beverage and outdoor adventure. He has crossed the globe countless times in pursuit of the best there is to eat and drink, capturing the voices of the most interesting and innovative folks crafting it across all 50 states and 7 continents.

Expertise: Spirits, Cocktails, Beer, Wine

Experience: Brad Japhe's work appears in all major media markets across the United States. He is viewed as an expert in the beer and spirits space, frequently appearing as a host on various media platforms. He has interviewed a diverse array of talent, ranging from international superstar Dwayne "The Rock" Johnson, to Brooklyn Brewmaster Garrett Oliver. He prefers scotch to bourbon, IPAs to lagers, a premium hamburger over a prime cut of steak. His favorite breed of dog is the Siberian Husky and he suffers from an irrational, unrequited love for the New York Knicks.
Making the most of your next liquid tour of Scotland and Ireland takes planning and a great guide, but it’s well worth the effort.
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There has never been a better time to eat in Fairbanks, Alaska.
In 2019, Paul and Cranston launched their own brand of mezcal, Dos Hombres.
From Frey Ranch Bottled In Bond Rye to the Paul John Christmas Edition.
These non-alcoholic beers offer all of the flavor with none of the ABV.
More and more, fine wine is finding its way into the barrelhouses of Jalisco. If you love wine and tequila, these bottles are for you.
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Nobu Matsuhisa quietly secured his own private bottling of Yamazaki single malt, which is available to sip at some of his popular outposts.
"There are a few producers in the region who have turned this agave into mezcal," says Amarás co-founder.
More and more, fine wine is finding its way into the barrelhouses of Jalisco. If you love wine and tequila, these bottles are for you.
Nobu Matsuhisa quietly secured his own private bottling of Yamazaki single malt, which is available to sip at some of his popular outposts.
"There are a few producers in the region who have turned this agave into mezcal," says Amarás co-founder.
The updated James B. Beam destination will offer education, tastings, restaurant dining, and the chance to fill your own cask.
Whether you are looking for breakfast, lunch, dinner, après ski, or a coffee shop, Aspen's growing restaurant scene has everything you're hungry for. These are the best places to eat in Aspen.
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Whether you're looking to shop, hike, or après ski, Aspen offers just about everything.
Heading to Aspen? From motels to hotels to condo rentals, here are our picks for the best places to stay in Aspen.
The symbiotic, closed-loop system, wherein a stored tank of fish produce wastewater that's used as fertilizer to feed beds of vegetation, has taken off in Hawaii
As the most popular style of spirit in the U.S., vodka doesn’t need to prove itself to anyone. But a growing number of distillers are showing skeptics that there's so much more to the spirit than meets the eye. Here are the distillers to know and the bottles to try.
The shrine to matured spirits is the most stunning, state-of-the-art facility in all of Scotch whisky.
The city is a breeding ground for the type of whimsical experimentation that’s been priced out of most major American markets.
“The astronomical, worldwide growth of the bourbon industry has propelled Kentucky's cuisine forward in really interesting ways,” says chef Ouita Michel.
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Despite Utah’s cumbersome restrictions on alcohol, distilleries and breweries are thriving.
Katong’s main thoroughfare is a colorful parade of shophouses and fantastic food. 
Despite the global popularity of its namesake beverage, Tequila has been overlooked as a tourist destination—until now. The endearing charm of this part of the world, though, has existed unchanged for decades. That outsiders are only now beginning to go out of their way to notice is more a sign of a changing world than of a changing Tequila.
More and more, distinguished chefs are involving themselves with the art of butchering. Here's why
A slew of new outposts in the Windy City are slinging the finest Iberian-inspired small plates this side of Seville.
It’s not that the city holds more microbreweries than anywhere else — although, per capita, they do — it’s that beer is part of the everyday conversation around here, as commonplace as talking about the weather
The "bed + brew" is officially a thing, and we could not be more delighted.