A dark chocolate teapot is on sale which is apparently strong enough to be filled with hot water and cocoa powder to make a chocolatey drink.
Try this cocktail with a single malt whisky.
Coinciding with the 20th Michelangelo International Wine & Spirits Awards, a new chenin trophy has been announced.
To sit and eat and drink and chat when you ought to be doing something else feels naughty, writes Samuel Muston.
From its early days as a drink for bandidos and rancheros, tequila has grown in popularity and refinement.
Staying relevant to customers means constantly reinventing a brand, product or image. But does the same apply to wine, asks Nicola Jenvey.
A love of rosé is on the rise, and for every good reason, writes Myrna Robins.
Jose Cuervo Tradicional Reposado is made from the highest quality 100 percent blue agave spirits.
Dry January may be over, but you can still cut back on alcohol just a bit with these mocktail recipes.
Local wines are capturing the hearts and minds of international commentators and audiences.
There was nothing depressing at all about the inaugural gin and tonic festival in Woodstock.
Although beer industry observers have known this day was coming, new US breweries are popping up every day.
The first shipment from the Yamazaki distillery near Kyoto may be the mostly hotly anticipated drink of the year.
What will we be drinking this year? It looks set to be an interesting period for adventurous drinkers, writes Olivia Williams.
Research has found that winemakers are distorting the alcohol content in wines.