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3 hrs ago | Sunday Herald
THE auction for whisky liqueur brand Drambuie has stepped up, as a drinks industry analyst cast doubt on the mooted 100 million price tag attached to the company.
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7 hrs ago | The Star Online
It's hot outside, and that means hot dogs are gracing many mealtime menus these days.
The Kentucky Distillers' Association said Tuesday the state's bourbon inventory has topped 5 million barrels for the first time since 1977.
For the main players, the event has that rock n' roll rhythm: Get up and do it again, in another town.
Louisville athletic director Tom Jurich is the latest Cardinal to get his own bourbon bottle.
So go ahead, grab your favorite mixer and check out these tips to making the ultimate summer cocktail.
The Fenton Fire Hall restaurant now has a biergarten on its roof and a frozen custard shop in its shadow.
Alltech will get $13.7 million in support from the state to widen roads and build a bridge to accommodate the new businesses announced Monday.
A toxic food scandal in China is spreading fast, dragging in U.S. coffee chain Starbucks , Burger King Worldwide Inc and others, as well as products of McDonald's Corp as far away as Japan.
Jams strut their savory side Take savory ingredients to the next level, turning everything into sweet condiments.
Australian academics have called for greater analysis of the potential harm caused by mixing energy drinks with alcohol after new research found the practice can turn a few quick drinks into a much longer session.
If you want to understand what makes Washington state's wines so delicious - and sometimes so unique - all you need to do is just look at the place.
Washington's Red Mountain appellation is the state's smallest, and its viticultural history spans only about 40 years.
In this undated photo provided by Green Flash Brewing Co., Alexis Briol of Brasserie St-Feuillien in Belgium, left, and Green Flash brewmaster Chuck Silva, inspect a bag of malted barley before brewing beer.
The first time I tasted South African chenin blancs I was unimpressed. "A spotty lot," my tasting notes from 1994 called them.
This is a quick lamb kabob with linguine in a mint pesto. The meal is made even quicker using prepared pesto sauce mixed with chopped fresh mint.
Updated: Wed Jul 23, 2014 11:36 am
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