No. 97 May/June 2022 - Imbibe Magazine Subscribe + Save
MJ22 cover

No. 97 May/June 2022

MJ22 cover

Vodka’s been an essential part of America’s drinking culture for the past half century, and for the drinking cultures in much of Europe for centuries before that. We were deep in preparations for this issue’s cover feature on vodka—celebrating the spirit’s history, and its role in global drinks culture—when Russia launched an unprovoked attack on neighboring Ukraine in late February.

While many people immediately associate vodka with Russia (understandably), the spirit also has historical roots in Poland, and a contemporary culture that’s right at home in France, the United States, and, notably, Ukraine. Vodka today is as international of a spirit as there could be, with greater stylistic diversity than its old reputation might suggest. Check out our vodka feature and start your own exploration using a favorite local brand, or a bottle from distillers in Sweden, France, Japan, or Ukraine.

It’s been more challenging than ever these past two years to ship bottles to distant markets, whether those bottles are filled with vodka, whisky, or wine. Miranda Rake takes a look at supply chain woes in the wine world and at the creative work-arounds wine professionals are discovering.

Creativity is a keyword for many of today’s brewers, too, who are looking beyond typical retail and industrial spaces for opening their next brewery or taproom. Josh Bernstein explores how new beer destinations are increasingly popping up in former fun parks, airports, churches, and beyond.

John Kessler takes us inside the booming world of alternative milks for this issue, and Robert Simonson shares the enduring story of birch beer in the northeastern U.S. We’ve also got cocktails made with sake, the little-known story of the Coconut Willie, a Piña Colada precursor, and Chasity Cooper’s profile of Oregon wine educator and entrepreneur Chevonne Ball. And should you have travel plans coming up for Montana, then get to know the bar game of Shake-A-Day—Kate Bernot has the details you need. If you’d like to buy a copy of this issue, click here.

Cheers,

Departments

Chevonne Ball

Chevonne Ball on Embracing the Yes

What happens when one dares to be bold with their dreams.
Chasity Cooper
Oxford Mississippi Snackbar

Where to Drink in Oxford, Mississippi

Tour the city's best drinking destinations.
Penelope Bass
Elaine Chukan Brown

Q&A: Elaine Chukan Brown

The acclaimed wine educator shares what excites her about the future of wine.
Penelope Bass
Txakolina taste test

Taste Test: Txakolina

Crisp, easy-drinking wines that can cut through even the hottest of days. 
Emma Mannheimer
takuma watanabe

5 to Try: Shochu for Cocktails

Takuma Watanabe shares his picks for shochu to mix into cocktails.
Drinks Atlas Sicily Sicilian wines

Drinks Atlas: Sicilian Wines

Exploring an ancient wine region that's featuring renewed promise.
Emma Mannheimer
Elements Sake

Elements: Sake

Sake offers a world of flavor options in cocktails.
Laurel Miller
Gimlet Three Ways

Three Ways: Gimlet

Three variations to shake up, from simple to experimental.
Coconut Willie

Mixopedia: Before the Piña Colada There Was the Coconut Willie

In 1937, Hawai‘i came to New York.
Wayne Curtis
Chevonne Ball

Chevonne Ball on Embracing the Yes

What happens when one dares to be bold with their dreams.
Chasity Cooper
Oxford Mississippi Snackbar

Where to Drink in Oxford, Mississippi

Tour the city's best drinking destinations.
Penelope Bass
Elaine Chukan Brown

Q&A: Elaine Chukan Brown

The acclaimed wine educator shares what excites her about the future of wine.
Penelope Bass
Txakolina taste test

Taste Test: Txakolina

Crisp, easy-drinking wines that can cut through even the hottest of days. 
Emma Mannheimer
takuma watanabe

5 to Try: Shochu for Cocktails

Takuma Watanabe shares his picks for shochu to mix into cocktails.
Drinks Atlas Sicily Sicilian wines

Drinks Atlas: Sicilian Wines

Exploring an ancient wine region that's featuring renewed promise.
Emma Mannheimer

Enjoying Imbibe?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.