Cold Brew has become a popular category of caffeine intake, a way of steeping coffee grounds in water for a chunk of time that results in a strong, highly caffeinated drink that’s become lately de rigueur. You can order it at Starbucks or other coffee shops, but increasingly you’re also likely to find a wealth of options in cans and bottles in cold cases across stores.

Okay, I’m just going to say it. There aren’t a lot of great non-alcoholic wines out there. Beer? Yes! Beer has long made N/A options that taste good. So we went into a non-alcoholic spirits tasting with some trepidation and concern.

What goes around might indeed come around, but in the case of cider, a once quite-traditional drink in America, the renewed interest is crazy – people are drinking the stuff up like it was colonial times.

Beware the wormwood. Or at least that’s what enough government bodies decided was scary enough to ban Absinthe altogether, entirely, from our lives, for decades of time.

Okay, so as two Americans brought up during the golden age of soda, before Tab was deemed cancer causing and high-fructose corn syrup invaded every other sugary can, ginger ale was often thought of as the cure to whatever ailed you, whether that be childish fever or very grown-up morning-after hangover.

In the world of Champagne alternatives, there’s American sparkling wines, made often in a methode Champenoise style; there’s Cava, the class of Spanish sparklers also made in a traditional method; and there’s Prosecco, one of the hottest segments in the marketplace right now, and Italy’s gift to the bubbly world.