Tyler is an award-winning drinks journalist and currently the Senior Editor of James Beard award-winning SevenFifty Daily. As a freelance writer, she specialized in features exploring the connection between beverage, culture and place. She contributed a regular column to The Spirits Business via her work as Travel Editor with BarChick, where she developed 40+ bar guides to cities from Athens to Toronto. She has also worked with several drinks brands developing editorial strategy and content. She was the recipient of the Alan Lodge Young International Drinks Writer of the Year Award.
punch
Creating the Closed-Loop Cocktail
If bars, like nose-to-tail restaurants, made the most of their "off-cuts," would we be one step closer to a more sustainable drinking culture? Tyler Wetherall on the efforts some bartenders are making to close the cocktail loop.
Sevenfifty daily
A Case Study in Growing an Emerging Wine State
From investing in education and grape-growing subsidies to galvanizing the winemaking community, New Mexico offers an example of rightsized growth
Times Union
Cargo shipping of yore returns to Hudson River
Sailing vessel Schooner Apollonia delivers on dream of transporting goods by wind power
TIMes union
Medicinal mushrooms are having a moment
'Functional fungi' sales are soaring, and upstate NY purveyors are benefiting from this booming wellness trend
St. George Magazine
Gin Palaces
England’s most beloved drink, celebrated by royalty and prime ministers alike, is experiencing a Renaissance in some of the most stylish bars and innovative distilleries in the capital
punch
The British Are Coming: Will London’s Craft Gins Sell Stateside?
A new wave of British gins is calling on history to break onto American shelves. In an overcrowded market, is Anglophilia enough? Tyler Wetherall on the latest British Invasion.
Punch
Behind the Menu at Norway’s Most Experimental Cocktail Bar
Oslo’s leading bar, HIMKOK, is garnering international attention for melding Norwegian tradition with modern technique. Tyler Wetherall explores their latest drinks, from an aquavit cocktail infused with “brown cheese” to one with truffle seaweed.
Thrillist
The World’s Next Great Cocktail Cities
As the booze industry continues to spread its spirited wings, pockets of cocktail creativity are opening up worldwide.
punch
Can a Menu Map the Experience of a Cocktail?
A handful of bars are turning the concept of the written menu on its head, relying instead on illustrations to narrative prose to explain the experience of a cocktail. Tyler Wetherall on the new wave of alternative menus.
punch
Saturday Night in East London
Bars like Untitled, Nightjar and Scout have transformed this London neighborhood into a hotbed of cocktail experimentation.
USA Today
Korean Food Hits London's Restaurants, Markets and Bars
Fancy some fermented cabbage with that? Kimchi turns London into a K-Town
The Spirits Business
Americas bars to visit in 2019
The Americas has long pioneered the cocktail boom. Tyler Wetherall highlights the bars that will be taking things to the next level in the coming months.
The Guardian
Havana's new restaurant scene
Since Raúl Castro relaxed the laws on private enterprise, a new generation of restaurants is redeeming Cuba’s bad food reputation.
Waldorf Magazine
In Good Spirits
The world has long been obsessed with cheating time but now the spirits industry is stepping up to the challenge. As some leading bartenders and distillers ask, can you create the flavor complexity of maturity without the wait?
SevenFifty Daily
Looking for Low-Carbon Wine Shipping? Try Sail Freight
Grain de Sail, the first commercial exporter of wine by sail freight, shows that sail ship transport isn’t always a green gimmick, but can offer a viable—and scalable—alternative to conventional cargo
punch
London’s White Lyan Is Making “Wine” Without a Grapevine in Sight
Pushing their studies in fermentation a step further, the science-savvy bartenders from London's award-winning White Lyan have created a line of remarkably convincing "wines" through a combination of unorthodox ingredients and techniques.
Punch
Inside London’s Growing Crop of Experimental Cocktail Bars
From vaporized Gin & Tonics to a punch bowl big enough to raft across to drinks served in everything from take-out boxes to rain boots, London's bar scene has taken a turn for the experimental. Tyler Wetherall on what's fueling the boom.
The Guardian
Female distillers prove women know their alcohol – and always have
A new generation of distillery trailblazers navigates a checkered history of sexism to stake a claim in the traditionally male-dominated industry
The Spirits Business
Hyper-local bars: ‘A solution to the over-abundance of choice’
Provenance may be hot at the moment but a new wave of leading bars are pushing hyper-locality, concentrating on products made only a stone’s throw away from them. By Tyler Wetherall.
The Spirits Business
The cocktail trends to watch in 2018
2017’s bar world was marked by a focus on sustainability and provenance. But what is in store over the next 12 months? Tyler Wetherall asks industry experts for their predictions.
The Guardian
Banning liquor won't change the binge drinking culture on campus
American colleges are pushing policies that would exacerbate the secrecy surrounding underage drinking. But prohibition doesn’t work