Exploring the Tradition and Allure of Ming River Baijiu

A deep dive into the history, process and delights that surround the Chinese spirit

We’re sitting around a large table in central Chengdu, the fog-drenched capital of China‘s Sichuan province. Between bites of diced rabbit buried in a mountain of red chilies, guests empty thimble-sized glasses of a sweet clear liquid called baijiu with shouts of “Ganbei!” This is a traditional celebratory feast: each individual at the table will methodically, one by one, toast to everybody else and then …

The Spirit of Experimentation: Westward Whiskey

We tour the brand’s facilities in Oregon

Straight ahead, through the front doors of Westward Whiskey‘s new distillery, there are dozens of bottles in varying shapes and sizes with an assortment of labels tucked into a glass case. These are the Portland brand’s archive bottles, stretching back to when they were originally founded in 2004 as House Spirits Distillery. There’s a small-batch bourbon whiskey, an original version of Krogstad’s Aquavit, an Oregon ouzu, …

Nomadic Distillery Amass Launches its First Gin

An exploration of LA’s spirit scene has led to a delicious tipple

Unlike most spirit brands, Amass is taking a nomadic approach: opting to travel from city to city, working with preferred distillers on small-batches of premium spirits. The brand’s first release, a gin from Los Angeles, was crafted by Morgan McLachlan, co-founder of The Spirit Guild. McLachlan had a hand in every step of the gin’s production—from choosing its 29 botanicals (which include two different types of mushroom, …