Recent Work.
The Toronto Star: Brewing for the greener good (print + online)
Food and Wine: The three martini lunch can come back now
Somm: Blockchains and Barolos - Fine wine is embracing big tech
Liquor.com: It's time for bars to start carrying NA wine and spirits
Wine Enthusiast: Amidst wildfires, pinot noir emerges as savior
Serious Eats: A comprehensive guide to jiggers
InsideHook: What's next for non-alc wine?
Toronto Life: Brothers' Chris White on starting fresh in a pandemic (print + online)
Forbes.com: This Carbon-Negative Calvados Poses A New Way To Think (And Drink) About Sustainability
InsideHook: Why you should be drinking wine made on volcanos
Liquor.com: The New Rules for Creating Spicy Cocktails
MAXIM: Wine of the Week column
Forbes.
America's farm distillers are facing new hurdles
2020 is highlighting new wine regions
Inside the shifting plates of fine wine distribution
Wine investing? There's an app for that
How the digital world is transforming the wine industry
The new guard of spirits marketers are on Instagra
Trump's tariff wars are crippling small distillers
The three-tier system is crippling America's small distillers. One man is trying to help
Glassware virtuoso Kurt Zalto's next chapter
How the Fat Jewish built a canned wine empire
Non-alcoholic spirits are popping up everywhere. But the category still has some lessons to learn
Nomadica is carving a natural niche in the canned wine category
Big sales, no agave: a look at 2020 in the agave industry
This Canadian couple crafts excellent small batch bitters
How the Fat Jewish built a canned wine empire
How Craft Brewers Are Embracing Sustainability
This San Diego Distillery Makes Vodka From Unwanted Beer
How Two Restaurant Groups Have Navigated The Ghost Kitchen Market
This carbon-negative calvados poses A new way to think (and drink) about sustainability
Where's the functional beverage category headed?
Food & Wine.
Everything You need to Know About Vermouth
The three martini lunch can come back now
Cynar makes drinking artichokes appealing
Wine Enthusiast.
Everything you need to know about bitters
What is bottled-in-bond and why should I care?
InsideHook.
Once reserved for vineyard workers, Piquette is your drink of summer
Why you should be drinking wine made on volcanos
The strange rise, fall, and rebirth of Beaujolais Nouveau
Pet-nats are Champagne's funkier cousins. Are they here to stay?
Elle.
The best hard seltzers to sip this summer
How to get wine delivered to your home
The Toronto Star.
Brewing for the greener good (print + online)
You deserve a perfect cocktail
This Prince Edward County producer is making forward-thinking cider
How to host a festive get together with drinks for non-imbibers
Fizzy, fermented, and kinda funky: hard kombucha
Toronto's latest soft drinks are craft brewed, local --- and far from your average sugar bombs
Maxim.
Are we ready for the non-alcoholic beer craze?
How to build out a killer home bar
A guide to American-made amaro
A guide to sustainably-made spirits
Recipes: Spirited halloween cocktails
The best bottles to drink this Thanksgiving
Holiday wines, according to model Grace Mahary
Embrace the cold this winter with cold-weather beers
Inside Canada's whisky renaissance
Valentine's Day wines, recommended by female sommeliers
Two Former Pro Athletes Launch a Must-Have Hydration Product
Why You Should Be Drinking Cristalino Tequila-And The Best Bottles To Savor Right Now
The best light reds for grilling season
How do you tell if your booze truly green?
The best white wines for cool fall days
The best bubbly wine for any and every occasion
Toronto Life.
A can-by-can review of White Claw
Toronto's best pop-up bottle shops (also in print!)
What beers brewers are drinking in isolation
Five DIY cocktails for a stay at home summer
How to make Blais Couturier's aperol spritz
How to make Marta Ess' New Orleans cocktail
Boozy gifts to get you through 2020
Kelsey Ramage: If I hear the word 'pivot' one more time I'm going to scream
Bottle bonanza: meet Toronto's best bottle shops
Specialty wine subscriptions are booming right now
Toronto's bars are finally allowed to sell bottled cocktails. Here are our favorites
Piquette is the perfect thirst-quenching, low-ABV wine for drinking outside somewhere
These are Toronto's best covered patios
Ten Ontario breweries worth the road trip
It's the summer of hard seltzers
Brothers' Chris White on starting fresh in a pandemic
Toronto's best canned and bottled cocktails
The best non-alcoholic drinks to get you through dry january
Inside the Grape Witches' chic new event space
A look inside History, Drake's hyped new concert venue
Fourteen cannabis-infused sippers
How a chance encounter led one couple to open farm-to-table dining destinations in both hemispheres
Liquor.
How to ferment drink ingredients
Is the pop up here to stay because it just plain works?
A guide to buying vintage glassware
A guide to hosting thanksgiving
The best gifts for vodka lovers
Bartenders are getting on the hard seltzer bandwagon
Recipe: Anarchist's Pop Shoppe
How to use high proof spirits in cocktails
Jomaree Pinkard on building a brand while advocating for diversity
Uncle Nearest Founder Fawn Weaver Aims to Diversify the Distilling Scene
The 12 Best Whiskey Books of 2021
Recipe: Peaches, Bourbon and Beer—What’s Not to Love About This Julep?
Recipe: This Shandy Is Extra Beer-y and Extra Boozy
Add Depth to Your Drinks with Beer Syrups. Pro Bartenders Tell How.
Recipe: This Bourbon Sour Incorporates an Ale-and-Sherry Syrup
Recipe: This Traditional Beer and Sherry Drink Will Warm Up a Crowd
Recipe: Cava and Agave Spirits Combine in This Complex Cocktail
Turn Your Leftover Wine Into a Delicious Cocktail Component
How to Use High-Proof Spirits in Cocktails
How and Why to Use Kombucha in Cocktails
These are the Best Collins Glasses Available
Bryant Orozoco is building an all-Mexican bar program
It's time for bars to start carrying NA wine and spirits
Recipe: make this shochu old fashioned
Recipe: a serrano-infused shochu bloody mary
How and why to use shochu in cocktails
The New Rules for Creating Spicy Cocktails
What to know about adding vintage spirits to your bar
How to use white port in your cocktails
VinePair.
Gerard Bertrand makes hedonistic wine
Trash Tiki bringing sustainable spirits to permanent digs
The Spruce.
The Best Non-Alcoholic Drinks Available
The 8 Best Coffee Liqueurs available
The 7 Best Triple Secs in 2021
DuJour.
A weekend guide to Savannah, Georgia
Room Request! Uniworld's Mekong River Cruise
A weekend guide to Beaufort, South Carolina
Room Request! Halepuna, Hawaii
A weekend guide to Vejer, Spain
Scotland is the luxury trip you'd never expect
The Whiskey Wash.
Canada's craft whisky industry is growing up
A deep dive into BC's craft whisky bubble
Column: Alberta Is Doing Canadian Rye Really, Really Well
Eater.
How Savannah's Best Restaurant Survived a hurricane
The Bourbon Review.
Cover Story: Fawn Weaver is rewriting history the way it should be told
Here.
8 Restaurants that flex Chicago's culinary creativity
Tales of the Cocktail.
Bootleggers and Bourbon: Then and Now in Savannah's drinking history
Canada's 100 Best.
Meet Toronto's new fermentation-focused bar
What's new in Canada's hotel scene
Culture Trip.
Touring Lyon with Daniel Boulud
Diet Ghosts are the Doyennes of Toronto's drag scene
Izumi is reinterpreting Canada's sake scene
Canada's foraged foods are reviving a national identity
A guide to Lyon's architecture history
A deep dive into Lyon's silk making history
Spending a weekend in Prince Edward County
Canada's immigration story, as told through food
AskMen.
How to drink Cognac like a connoisseur