Rethinking Smoke: Chava Peribán on Mezcal's Overlooked Complexity
For Salvador “Chava” Peribán, understanding mezcal means looking beyond its most recognizable characteristic to discover the extraordinary diversity of flavors, traditions and people behind the spirit.
The Past is on the Menu
Some bars preserve history through photographs, memorabilia, or dusty bottles hidden on a shelf. Others invite you to taste it. From Montreal to Georgetown to Grand Cayman, these bars are drawing inspiration from the past, collecting vintage spirits not just as curiosities but as ingredients rich with stories to share.
Masters of Flavour: Andrea Fujarczuk & Dr. Don Livermore
Rum's Uncharted Territories: How Natasha Motsi & Karl Mudzamba Are Expanding the Rum Map
Rum has a geography problem.
Mention the spirit and certain places immediately come to mind. Jamaica, Barbados, Guyana and Trinidad have all helped shape rum's identity, developing distinctive production traditions that continue to influence how the category is understood.
Yet sugarcane grows across vast stretches of the world, from Africa and Asia to Central and South America. Wherever it grows, generations of producers have found ways to transform it into spirits that reflect their local ingredients, environments and traditions.
For Natasha Motsi and Karl Mudzamba, the Zimbabwean-born couple behind Canadian independent bottler 77 Spirits, that diversity is precisely what makes rum so interesting. It's also what makes its relatively narrow representation in Canada so frustrating.
The Anarchists of Rye
Sons of Vancouver is a Canadian micro-distillery producing big, flavourful, genre-busting rye whiskies.
The Instagram Effect
Is Social Media Changing the Way We Taste? In today’s cocktail culture, aesthetics aren’t just an afterthought, they’re often the starting point.