Innovation in spirits leads to Experiment #26, a 90-proof blended rye bourbon infused with Saaz and Zythos hops, aged for nearly twelve years, retailing at $47.

Cocktail pairings in fine dining enhance culinary experiences, offering innovative flavors and nonalcoholic options, while challenging traditional wine pairings in upscale restaurants.

Old Forester’s 117 Series Warehouse I bourbon features an 11-year aging process, 95 proof, and flavors of apricot, peach, and spice, priced at $65 for 375ml.

The lake ice industry in Norway transitioned from traditional harvesting methods to machine-made ice, driven by rising demand, safety concerns, and technological advancements in refrigeration.

Sangria is best enjoyed fresh, ideally within 3 to 5 days when stored in an airtight container in the refrigerator to maintain vibrant flavors.

The Ajabu Cocktail Festival in Cape Town celebrates African beverage traditions, highlighting local talent and addressing industry challenges while fostering unity and innovation among bartenders.