From hyssop and lovage to beef jerky and duck sauce, ingredients that were once used on plates are now making it into our glasses. Naren Young looks at the blurring of the lines between kitchen and bar

With pronounceable names, eye-catching packaging and, of course, great liquid, the American craft brewers are threatening to do to the UK beer market what the Australians did to wine. God Bless Uncle Sam, says Nigel Huddleston

The Pinot Noirs from Oregon’s marginal Willamette Valley are elegant and complex. And pricey. Natasha Hughes finds out whether sommeliers view the wines as a point of difference, or just an expensive indulgence

California’s icon wines have never cut much ice on this side of the Atlantic, and now American sommeliers, too, are increasingly finding other ways to add excitement to their lists. Larry Walker reports on the victory for balance, terroir and the little guy

Micro-distillers, artisan outfits, whatever you like to call them, it’s the little guys who are making some of the most interesting stuff in spirits right now, says Larry Walker

Jim Meehan, co-owner of New York’s cult hot-dog-stand-turned- cocktail-bar PDT, has just picked up Tales of the Cocktail gongs for Best American Bartender and World’s Best Cocktail Bar in New Orleans. Alice Lascelles asks the man from Please Don’t Tell to Please Tell All...