No. 114 March/April 2025

Back in 2011, Imbibe ran our first-ever feature on Irish whiskey. At the time, you could count all the operational whiskey distilleries in Ireland on one hand, and still have a digit (or two, depending on how you defined “operational”) left over. Today, though, you’d need to recruit the fingers and toes of a couple of close friends to count up Ireland’s whiskey distilleries, while still relying on those appendages to hoist another round.

The Irish boom isn’t only bringing a rising tide of whiskey to the world—it’s giving distillers and blenders a fresh opportunity to flex their creative muscles. We dive into today’s world of Irish whiskey, and share some of the ways Irish producers are making such distinctive spirits. And while there are individuals throughout Ireland bringing their own experience and expertise to the category, the whiskey industry is attracting global talent. Susannah Skiver Barton shares the story of Alex Chasko, an Oregon brewer turned Irish whiskey distiller and blender.

Go back to counting on your fingers, and you can easily enumerate the number of alcohol-free beers that were circulating only a decade or so ago. Many of today’s producers are now betting big on NA brews, from established brands adding exceptional options to new brewers focused exclusively on beer without the buzz. Josh Bernstein digs into this rapidly evolving part of the beer world. Meanwhile, even deeply rooted wine traditions are showing signs of change—take Rioja, the venerable Spanish style showing its own seismic shift, as Betsy Andrews details.

With so much change afoot, we could all be forgiven for wanting a few quiet moments with a calming cup of tea. A cup fragrant with jasmine or orange blossoms? Even better—Max Falkowitz fills us in on the practice of aromatizing tea leaves with flowers. And on the subject of arresting fragrances, yuzu has few rivals. Rich Manning explores how bartenders are tapping yuzu’s yum for cocktails.

We’ve also got an up-close look at the making of an esoteric mezcal, a tour of Tasmanian wines, and ideas for sipping your way through the Hudson Valley town of Beacon, New York. And what were passengers on the Titanic drinking on that last, fateful evening? Wayne Curtis shares some insights.

Sláinte,