It's not dry and it's not red: white or blanco vermouth takes its place as an aperitif and cocktail component.
The Daily Meal offers up 5 cocktails that don't usually have their base in rum.
Men's Journal's handy guide tells you what to look for on the label, and ideas for mixing.
Jake Emen of Alcohol Professor talks about its history, how its made and how to enjoy it--just don't call it rum.
Georgie Bell, brand ambassador for Diageo, talks to The Drinks Report about her amazing job and her love for Scotch whisky.
The juice from pickles (as well as olives and sauerkraut) adds savory, sour notes to libations.
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