Editorial
How to read a spirits bottle label
A field guide to regulated facts, category terms, age statements, origin, bottler language, and marketing claims.
Author
LQRS Editorial
Source-backed explainers and practical guides from the LQRS editorial team.
Profile
About
LQRS Editorial publishes source-backed explainers and practical guides about drinks, producers, places, and the wider beverage industry.
Published work
Articles
7 articles
Editorial
ABV, proof, and serving size: reading strength without guessing
How alcohol by volume relates to proof and why the amount poured matters more than the category name.
Editorial
The Negroni is equal parts—until technique changes everything
Why dilution, temperature, vermouth freshness, ice, and garnish matter as much as the famous one-to-one-to-one ratio.
Editorial
Vermouth is wine: how to store, serve, and replace it
A practical guide to freshness, refrigeration, style differences, and why an opened bottle should not live indefinitely on the back bar.
Editorial
Peated whisky: smoke, place, and production without the myths
Where smoky character comes from, what phenol numbers can and cannot tell you, and how maturation changes the result.
Editorial
How to read Canadian whisky beyond the label shorthand
Canadian whisky is shaped by regulation, blending practice, separate distillation streams, and house style—not one universal recipe.
Editorial
Bourbon and rye whiskey: what actually separates them
A practical guide to mash bills, legal identity, production overlap, and why the two categories do not reduce to sweet versus spicy.
