New & Noteworthy
The stories our editors are reading this week
Complete Whiskey Guide 2026: Bourbon, Scotch, Irish, Japanese, Canadian and US
My father was a Scotch drinker. Not an everyday drinker — but whenever company came, out came the Dewar’s. That bottle on the shelf was…
Tequila 2026: What “100% Agave” Doesn’t Tell You — and What to Buy Instead
The bottle with the worm is mezcal, not tequila. The worm is a moth larva, it signals an inferior product, and real tequila has never…
Tequila 2026: What “100% Agave” Doesn’t Tell You — and What to Buy Instead
The bottle with the worm is mezcal, not tequila. The worm is a moth larva, it signals an inferior product, and real tequila has never…
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
