Wayne Curtis

Companies around the country are experimenting with a variety of methods and ingredients to find the perfect recipe for a delicious cannabis concoction.

The secret to Myris Liqueur is nutmeg harvested by a cooperative farm in Zanzibar, Tanzania. Find out more about this brand that hopes to add a new flavor to classic cocktails.

George Dickel and Leopold Bros. have joined forces to put out a limited-edition rye whiskey blend. Find out more about this fascinating and delicious whiskey.

Just in time for Halloween, we chatted with Allison Crawbuck and Rhys Everett, the authors of the new book, “Spirits of the Otherworld: A Grimoire of Occult Cocktails.”

Distillers are coming up with creative ways to use California wine grapes ruined by the smoke of wildfires.

A number of farmers across the country are building distilleries and producing liquor to help bolster their bottom line.

For more than a century, it’s been illegal to ship liquor through the U.S. mail. Will this soon change?

The fascinating story behind this popular emoji and the push for more drinking-inspired emojis.

Meet the new Japanese whisky brand that is trying to shake up the category with a focus on transparency and innovation.

The new book “Cocktail Dive Bar,” by New Orleans bartender T. Cole Newton, captures the essence of a dive bar, whatever that might be.