Boundary-Breaking Spirits


Alcoholic drink manufacturers are looking at beverage innovation to continue appealing to fickle consumers. In order to stay relevant, traditional beverage categories must expand. Companies like Three Spirit and Seedlip are on a mission to change the way the world drinks.

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Fermenting a Frenzy


Fermenting is used to make everything from sauces, to beverages, breads and pickles. This process offers a way to preserve fruits and vegetables beyond the local harvest season and adds additional layers of flavor for complexity and sophistication.

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Barrel Full of Cocktails


Aging in barrels is a practice that is typically reserved for makers of bourbons and wines. However cocktails are now joining in and reaping the benefits. Barrel Aging is the process of using wood and time to change the flavor of a product placed within during maturation.

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Sipping on Sustainability


Do you live in a city or region that has banned or is planning to ban plastic straws? You can do your part to curtail the use of single-use plastics by adopting eco-friendly alternatives to plastic straws. We look at some of the most promising options for sipping while protecting the environment.

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A New Generation of Wine Cocktails Take Flight


Wine is very enjoyable on its own, but it pairs exceptionally well with fruit and herbs in refreshing cocktails. Your go-to wine cocktail is probably a pitcher of sangria, but wine can be used in so many different ways to create delicious drinks year-round. Let’s take a sip.

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What’s the Difference?


What separates a Mixologist from a Bartender? Or a Cook from a Chef? Not all bartenders possess the intricate knowledge required to be referred to as mixologists and there are two things that make a chef: professional preparation and a degree.

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At ICS, we like to play as hard as we work. Sometimes we capture it for all to see.