Craft brewers have taken advantage of all the resulting whiskey-soaked casks from the recent bourbon boom to experiment with barrel-aged beer.

Bottoms up, honey!

Gin may be the quintessential British spirit, but small-batch distillers in the United States have begun producing some fantastic bottles worthy of our erstwhile overlords.

The best beer for this time of year is a kind you might not have heard of.

For centuries, Mongolia’s semi-nomadic tribes have joined forces with semi-domesticated eagles to hunt small prey. But how much longer can this ancient food tradition survive?

Over hard cider? Toast this year’s apple season with something even harder.

The place gets its name from an old Vermont family who ran dairy cattle here until 1973.

The small group of producers behind America’s recent vermouth revival pays very close attention to ingredients.

Andiamo, little dogies, andiamo! Photographer Gabriele Fanelli rides along with modern Italian cowboys keeping an ancient practice alive.