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The Halliday Wine Companion is the guide to Australian wine. Written by respected wine authority, critic and vigneron James Halliday, the book is keenly anticipated by winemakers, collectors and wine lovers each year, and is recognised nationally as the industry…

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Ninety-five percent of the world's bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music. As America's native spirit enjoys booming popularity worldwide, award-winning bartender Joy…

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Un libro de vinos excepcional que vincula la historia de 12 bodegueros de todo el mundo con sus vinos, escrito por Josep Roca, uno de los mejores sumillers del mundo, e Inma Puig, psicóloga de reconocido prestigio internacional. In vino veritas, dijo Plinio el…

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Ninety-five percent of the world's bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music. As America's native spirit enjoys booming popularity worldwide, award-winning bartender Joy…

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One of the world's great authorities on wine, Hugh Johnson has been writing on the subject (among others) for almost six decades. This selection chronicles his personal take on developments that have revolutionised the industry for half a century and more.…

York Pubs

by Nathen Amin

|July 15, 2016

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York is the second-most visited city in the UK, attracting millions of visitors from all across the world who are spellbound by the city’s medieval churches, quaint snickelways and its plentiful pubs. In 1663 it was recorded that York had 263 licensed public…

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A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject. A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail…

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HUGH JOHNSON said *Marcelo is right: wine is not really about bottles and barrels and grape varieties. They are just the technical background. Wine is about life: a glorious adjunct to life well-lived, with all its interests, all its passions. In this highly…

Brewing Local

by Stan Hieronymus

|This title releases October 7, 2016

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Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to…

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A lively husband and wife team recounts their twenty-year climb from amateur winemakers to recipients of an almost unheard-of perfect score from Robert Parker's Wine Advocate. Kathryn and Craig Hall launched themselves head first into Napa Valley 20 years ago…

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The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key…

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In the 1970s and ’80s, the brewing industry shifted was from large corporate suppliers to smaller, independent microbrewers,” typified by producers such as the Boston Beer Company and Sierra Nevada Brewing Company. Today, the market is going even smaller-with…