New premium Japanese shochu gains traction with expanded distribution.More>>

The spirits world is buzzing with chatter surrounding a handful of imaginative liqueurs that offer unique and exotic flavors.More>>

How many beers should you list on your menu? What about spirits brands? Wine offerings? How many are too many, and what’s too few?More>>

Flavored spirits have morphed from super sweet, syrup-based ones aimed at saving time to one of fresh ingredients and painstaking processes.More>>

Salud in Tucson, Ariz., stocks 115 types of tequila, and each day at 5:30 p.m., rain or shine, people gather to end the workday and propose a free, traditional tequila toast.More>>

To find out how to maximize sake's best features — floral flavors and aromas, a light body — we checked in with Ryan Magarian, head of Liquid Relations.More>>

Two recipes by mixologist and cocktail consultant Ryan Magarian show sake to its best advantage.More>>

A survey by Beam Global of the nation’s hospitality industry answers key questions on consumer tendencies in tough economic times.More>>

The new hire of Andrea Bearbower to teach Rumology emphasizes Beam Global’s dedication to the rum category.More>>

Pernod 80 Proof will be taking on a slightly modified look with a special “Hommage a Picasso” commemorative label.More>>