Mixologists are reviving your grandma’s favourite ingredients


Long before India’s burgeoning bar scene spawned celebrity mixologists and cocktails with cult renown, the most refreshing, distinctive drinks were made by village grandmothers and at roadside dhabas: puckeringly sour aam panna, made from green mangos, or the musky, beet-red fermented vegetable juice kanji.

 

Mixologists in India are reviving traditional ingredients like aam panna and kaanji


From kanji to aam panna.

 

This startup is taking the mystery out of wine pricing and making the good stuff cheaper


I rarely spend more than $20 on a bottle of wine. Often, it’s closer to $10.

 

Younger generations of wine drinkers are demanding prettier bottle labels


If you're looking to sell some wine, it might help to put an animal on the label.

 

The secret to a seriously good bottle of Champagne? Not taking it too seriously


Cheers to that.

 

An ancient drought-friendly farming process could become the next organics


As California settles into a drought-stricken future and the price of water soars, farmers are looking to dry farming techniques to reduce the amount of water they use.

 

There’s really no reason not to be drinking organic wine


People are often willing to pay more for organic meat and produce, expecting higher quality products and a smaller impact on the environment. Wine is a different story.

 

The world’s most expensive coffee is a nightmare for the animals who produce it


The most expensive coffee in the world can go for $100 a cup, but it comes with a hidden cost: the well-being of a forest-dwelling cat-like creature native to southeast Asia.

 

A small beer company developes edible beer rings to protect marine life


A small beer company in Florida hopes to protect marine life by developing better packaging.

 

Why does gin and tonic taste so good?


Matthew Hartings hates gin. “Something about that flavor doesn’t sit right with me,” writes Hartings, a professor of chemistry at American University.

 
 
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