We are pleased to announce that Kaori Flores is the new assistant director over malt beverage and distilled spirits labeling in the Alcohol Labeling and Formulation Division (ALFD). Ms. Flores started in this position on April 1, 2019.
After 85 years in San Francisco, the Wine Institute has decided to move its headquarters to Sacramento to be closer to lawmakers and save money.
Online alcohol sellers should ensure compliance with the new Prop 65 warning label requirements.
Incidents involving unruly airline passengers have been rising in recent years . In 2017, airlines reported one altercation for every 1,053 flights, up 35 percent from the previous year, according to the International Air Transport Association (IATA).
In 19th century British-occupied India, it was quinine-rich gin and tonics, the better for warding off malaria. In the hey-days of Y2K, it was the Cosmo, pink and, with a little lemon rind, well-accessorized, much like its patron saint and Big Apple icon Carrie Bradshaw. But in 2019 the biggest trend in alcoholic beverages may just be not drinking at all.
Alcohol remains the most harmful drug in society, impacting tens of thousands of Ontarians every year. Its consumption is associated with violence, addiction, social disruption, injury, disease and poor mental health, and is one of the leading risk factors for death and disability in Canada.
“Well, we did it when we were their age.” This common refrain, popular among parents with a permissive attitude toward underage drinking, is often coupled with well-intentioned efforts to keep adolescents safe while consuming alcohol:...
The Flying Saucer bar in Austin flourished for ten years in the craft beer capital of Texas before we closed it due to the Texas Legislature creating new competition from small breweries.
Recently, the U.S. State Department issued a warning to spring breakers headed to Mexico - beware of tainted, unregulated alcohol. Here in the United States, consumers can have confidence that the alcohol they purchase is safe. That is no accident.
It’s no longer enough for American craft distillers to simply make ‘good’ whiskey. With so much competition, distillers are challenging the conventions of tradition and exploring new avenues of flavour creation for their whiskey. Jake Emen reports.