The older I get, the less certain the world seems. One thing that I can probably always count on, though, is the morning after, and oh how I suffer. Another of life's certainties? As long as there are hangovers, some quack will always want to sell you a hangover cure. These days, they're usually pills or powders. Time and method of delivery vary. As to their efficacy, I'm a devout skeptic. More

Some of the books in today's guide offer cocktail recipes, but more importantly, they tell great stories. Every author in today's mix is a great raconteur, each with a unique and fascinating voice. These books scratch the surface of cocktail and drinking history, while exploring imbibing customs both in the United States and around the world. More

Our trek through the world of spirits takes us today to Western Mexico, more specifically to the state of Jalisco and the mid-sized town of Tequila. Perhaps for some of you, the very sound of the word tequila makes your stomach churn and your cheeks flush with shame, but there's far more to this beverage than shot after shot at a college bar. More

When someone talks about the proof of a spirit or liqueur, what's that person talking about? The proof of a spirit is measured by taking the percentage of volume of alcohol in the spirit, and doubling it. So a spirit with 44% alcohol by volume (or ABV) is an 88-proof spirit. Why does proof matter? Read on, friends. More

After wading in barrels of the Scotch and Irish drams, it's time to turn our attention homeward, to that quintessential American spirit: good old bourbon whiskey. We'll look today at what makes bourbon unique, how it's made, and how it came to be. More

Last week, we discussed the world of Irish whiskey. Today, before we hop on Aer Lingus and fly back to the States, though, we'll take a quick look at another Irish spirit: poitín. More

Even something so seemingly mundane as warehouse placement can affect the flavor and character of a whiskey, whether that's bourbon, Scotch, or Irish. For that matter, warehousing can affect other aged spirits, as well—rum, brandy, tequila, etc. So this is just one concrete (pardon the pun) example of why blending is such an important part of whiskey production. More

Until the 1800s, there was very little Scotch available for sale in cities such as Edinburgh or Glasgow, let alone London or New York. Scotch, at the time, was considered the equivalent of moonshine—a drink enjoyed by unrefined highlanders, aged in sheep bladders and filtered through tartan. No one of refinement drank the stuff; instead, urban elites enjoyed the finest European wines, along with sherry, port, and cognac. A number of factors converged in the latter half of the 19th century to change everything. More

Last week, we examined the distinction between single malt and blended Scotch whiskies. Today, we'll step back a bit and take a more detailed (much more detailed) look at the single malt. I'll describe what single malts are, explain how they're made and aged, discuss the concept of Scotch terroir, and explore some of the regional variations. Grab a tasting glass and let's get started! More

Next week in this space, I'll be looking in some depth at the world of Scotch whisky, but first, I want to clarify a point of some confusion: the distinction between single malt and blended whisky. Consumers and even some bartenders have a misconception that single-malt scotch is not a blended whisky, but this is a myth. Single-malt Scotch is a blend, but it's a very specific type of blend. More