CrushBrew: A Digital Magazine for Wine, Craft Beer and Spirits — Drink Deeper
Morgon’s Gang of Four: The Beaujolais Rebels Behind Your Natural Wine
Every November, Beaujolais Nouveau arrives with a marketing blitz: the same thin, candy-bright wine, the same celebration of youth, the same bottles emptied before December.…
New & Noteworthy
The stories our editors are reading this week
The Horsefeather: Kansas’s Forgotten Cocktail and the Perfect Election Night Drink
Election night calls for a cocktail with some history behind it. Meet the Horsefeather: a whiskey highball from the American heartland that most of the…
The Negroni: The World’s Most Popular Cocktail, and Why It’s So Easy to Love
A Russian bartender with a global top 10 list put the Negroni at number one. Not surprising once you think about it. Three ingredients, equal…
60 Years in Bourbon: Jim Rutledge and the Man Who Brought Four Roses Home
In 1966, a young Jim Rutledge turned down a job at Philip Morris and joined Seagram’s Calvert Distillery in Louisville. Sixty years later, he is…
Wine Tourism
Destinations that deserve a place on your itinerary
Food & Pairing
What to cook, what to pour, and why they belong together
Bonfiglio Bread: The Hudson Valley Bakery Worth the Drive
How does an artist who sculpts works of art from industrial pieces become a baker sculpting dough into the edible art of melt-in-your-mouth breads and…
Bistro Beef Stew and Chianti Classico — A Guest Column by Jim Winston
I have been beating the drum for years on the ease of pairing wines to the comfort food dishes that we enjoy every day. Go…
Tips for Tipping the Bartender in 2026
CrushBrew Editorial · Drinking Culture · 5 min read Tipping at a bar used to be simple: a dollar a drink, and everyone was more…
Wine School
Build your palate, one lesson at a time
