Recent Work.
Current editorial clients: Food & Wine, Forbes.com, Wine Enthusiast, Liquor.com, Serious Eats, The Toronto Star, Toronto Life, InsideHook, Foodism, Maxim, The Spruce Eats
Current branded clients: Vogue, The Toronto Star, The Kit, Toronto Life
Food and Wine: The savory cocktail is dominating menus
DuJour (Print): Places in the Sun - Summer Getaways
Somm: Blockchains and Barolos - Fine wine is embracing big tech
InsideHook: You should be drinking these lo-fi, high-flavor wines
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?
The Kit/The Toronto Star: Heading to Hawaii in search of serenity
Worth: Drinking green doesn't mean chartreuse (print + online)
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 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
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.
Brace yourself for the jell-o revolution
The boilermaker will outlive us all
Everything you need to know About vermouth
The three martini lunch can come back now
Cynar makes drinking artichokes appealing
The savory cocktail is dominating menus
Lillet is the secret ingredient to every good vesper martini
Cocchi Americano is a bartender hit for a reason
It's time to give rum the spotlight it deserves
Sloe gin isn't technically a gin
Underberg is proof that good things come in small bottles
We're obsessed with this smokey, vegetal amaro
15 of the best places to drink tequila
If you love tequila, try bacanora
AI generated cocktails are here
It's time to give rum the spotlight it deserves
Wine Enthusiast.
Everything you need to know about bitters
Amidst wildfires, pinot noir emerges as savior
As climate change drives temperatures up, winemakers climb higher
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?
An expert picks the perfect wines for Thanksgiving dinner
You should be drinking Patrick Cappiello's lo-fi, high-value wines
Las Jaras is celebrity wine done right
Seriously, should you be drinking more spumante?
Meet Can Sumoi, your new favorite table wine
Our eight favorite bottles of wine right now
Inside the world's first Queer wine festival
Bandol is France's hidden wine region
Two wines that make a case for skipping booze
Bigger is better: you should be drinking more magnums
Enter Cerasuolo, a cozy rose suited for fall
These lab-grown grapes could be the future of wine
7 essential wine and spicy food pairings
Tarpon cellars wine tastes like an Italian holiday
Avoiding natural wine? An expert wants you to reconsider
Mira makes wildly innovative wines
Try these excellent Duoro wines
These lab grown grapes could be the future of American wine
We're in the golden age of boxed wine
Chilled wine is the drink of the summer
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
Tourist traps? Zero. Hidden gems? Seven. Here's where you must go in Rome.
In search of serenity in Hawaii
What are the very best bars in the world?
Add these amazing museums to your travel list
Top chef Edward Lee's guide to Louisville
What to eat, shop, and do in Hollywood
Miami's art scene is scorching
An insider's guide to Charleston
A secret pocket of wine county worth exploring
Finding serenity in the Hawaii of Europe
Seven world wineries that will make you feel drunk on life
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
SommTV
The mystical, magical Priorat wine region
Don't underestimate the wildly diverse wines of Abruzzo
How to pair wine with spicy food
Inside the complicated world of celebrity spirits
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
Everything there is to drink at Civil Pours
Toronto bars are giving sangria a glow-up
These Toronto-made canned cocktails are perfect for parks
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
How to use arak 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
I'm a wine snob and I use these ultra-cheap wine glasses more than any other
This paring knife is my new favorite bar tool
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
Foodism
The history of the Caesar cocktail
Toronto chefs are on a mission to source ethical foie gras
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