
Japan’s Favorite Highball, with a Twist
Shochu distilled from sweet potato mingles with mezcal in Bar Goto’s Highball No. 2 cocktail
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Shochu distilled from sweet potato mingles with mezcal in Bar Goto’s Highball No. 2 cocktail
Shifts in traditional educational bodies and a wave of new resources have improved access to wine education—but is it enough?
A good on-premise training program doesn’t just offer beverage basics—it also aids staff retention and boosts sales
Without the success of the White Oak Initiative—a coalition of distilleries, cooperages, and foresters—there will be too few trees for their current widespread use