#drink-culture

#drink-culture

"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced," Robin Dando, one of the study's authors, told the Cornell Chronicle after the study came out.

Diageo's dividend situation has deteriorated sharply, with a rebased interim payout of $0.20 per share and a new policy establishing a minimum annual floor of $0.50, indicating a focus on debt reduction over income.

"I think wine at its best is something that brings people together. It's part of a meal. I like the idea of our wines being part of that."

Join us for three rounds of fast-paced gameshow-style pub trivia in our taproom every Wednesday at 7PM. Free admission, with bonus points for fastest answer and a live scoreboard.

I was like, 'Well can I just call every pub in Ireland and conversationally ask them with AI?,' Cortland told Fortune. 'I pulled the thread, and I just kept pulling the thread, and here we are.'

We are so excited about this new chapter for Lady of the Grapes! We're looking forward to launching a bigger space to welcome more people, bring joy through good honest French cooking and, most importantly, continue to support the talented women making delicious wine all over the world.

Kina Lillet was still being made according to the original recipe that it launched with in the late 1800s - fruit liqueur, wine, and quinine.

Tattoos and fermentation rarely appear in the same conversation, yet across the world, they share a quiet kinship. Both are practices of transformation, crafts that reshape raw material over time through care and relationships to the land, the spiritual, and the community. Tattooing inscribes identity and ancestry onto skin, while fermentation preserves, nourishes, and binds communities through shared taste and ritual. Both create change, brewing something more than themselves through embodied knowledge passed between generations.

But then the playoffs arrive, and you and I are reminded of what makes twilight football-outdoors and on grass-special. You start off in broad daylight as both teams fuck around for a quarter or two. Then the sun slowly begins to bleed away, taking all distractions along with it as it sinks below the horizon. Now we're in primetime, when everyone is watching. Now every player on the field is in the spotlight, and you, the viewer at home, are dialed in.

One trend I'd happily see fade away in 2026 is the obsession with overly complicated, garnish-heavy cocktails that prioritize spectacle over balance. There's nothing wrong with a drink that looks beautiful, but when the garnish becomes the entire point of the drink, it often means the cocktail itself is an afterthought.

Used to strain ice and other ingredients out of shaken cocktails, a Hawthorne strainer is a small, flat, spoon-like gadget with holes plus a coiled spring around the edge. You simply fit it over the rim of a glass or shaker tin before pouring liquids through. It's essential for cleanly separating the cocktail from the ice without spilling or creating a mess during the pour.

While one of the bartenders at the legendary Connaught Bar in London mixes your martini tableside, you're invited to choose your bitters to complete the drink. Lavender, perhaps? Or would tonka, coriander, or cardamom please you? Oh, what about the house-developed Dr. Ago's? Whatever your choice, you feel special for having collaborated on your order. But in truth, the selection process is so carefully planned by the Connaught that they're still behind the wheel. It's customization and control in perfect balance.