Thirsty

Thirsty Thirsty is your guide to all things Drinks, Drink Makers & Drinking Destinations.

The most-watched deal in the spirits industry just hit a wall. Pernod Ricard and Brown-Forman have officially ended merg...
04/29/2026

The most-watched deal in the spirits industry just hit a wall. Pernod Ricard and Brown-Forman have officially ended merger talks, both citing an inability to reach mutually agreeable terms. From what we hear, no drama, just that the Brown family knows exactly what they have in the portfolio, they want a continued seat at the table and they're not moving the goalposts for anyone. It was (and still is) very interesting to consider the reality given the power of the players involved, the current economic realities, the brands that could shift if Brown-Forman agrees to an acquisition. Most of all, we have been thinking about the future of the many employees - who are real people and we all know a lot of them personally.
Back to the portfolio - what they have is BANGERS and genuinely iconic. Jack Daniel's would be enough to make this a huge deal but add in the hits - Woodford Reserve. Herradura. Fords Gin. Diplomatico. Chambord. This isn't just a portfolio these are a cultural institutions and bartender darlings. The kind of thing you don't just hand over without the right terms, the right structure, and the right respect for what's been built.
Pernod Ricard — home to bar heavyhitters like Jameson, Absolut, Altos, Kahlua and Malibu — came to the table with a serious offer. It just wasn't the "right" one.
Now all eyes shift to Sazerac, which has a $15B all-cash acquisition bid on the table. Whether the Brown family sees a fellow U.S. spirits family as the right play or just exploring another suitor remains the real question.
One thing is clear: Brown-Forman isn't in a rush. And in this market, that kind of patience is its own kind of power.

What are you thoughts here? We'd love to know, no drama and no ragebaiting. Many people we call family, friends and colleagues would be impacted and we want the best for them.

The North America’s 50 Best Bars List 2026 🏆New York City is back on top as the Cocktail Capital of North America after ...
04/27/2026

The North America’s 50 Best Bars List 2026 🏆New York City is back on top as the Cocktail Capital of North America after an emotional ceremony in Vancouver with nailbiting final moments between Sip & Guzzle ( #1) and Bar Mauro ( #2) as the Empire State took the title back from Mexico City.
From massive New York City wins to record-breaking showings for Canada and Mexico still flexing it's power, the cocktail scene across the continent has never been stronger.

​Swipe through for our takeaways from full 1-50 list, regional winners, the special award honors for the icons and bars shaping the industry.

​Congratulations to all on The List!

04/23/2026

Sip & Guzzle is the Best Bar in North America 🏆 Taking the #1 Spot back to New York! This is what happened when took the stage in Vancouver.

Who do you think is making North America's Top 50 Best Bars this year? Lots of shake ups, new entries and surprises are ...
04/16/2026

Who do you think is making North America's Top 50 Best Bars this year? Lots of shake ups, new entries and surprises are predicted, but we want to know what you think as we countdown to North America's 2025 🏆💙🇨🇦 See you in Vancouver!

DO IT ✨️
04/10/2026

DO IT ✨️

Have you noticed more Guests ordering Water only when they’re dining out? Hospitality is often the first industry to fee...
04/10/2026

Have you noticed more Guests ordering Water only when they’re dining out?

Hospitality is often the first industry to feel the impact of an economic downturn. When budgets get tight, the drink order is often the easiest thing for a Guest to cut from their experience.

However, while beverage revenue is declining, the cost of running a restaurant / bar is not:
• ​Food Costs: "Food Away From Home" inflation is currently at 3.9%.
• ​Beverage Costs: Alcohol inflation is lower, at 1.6%, making it the category operators usually rely on to stay profitable.
• ​Overhead: Labor, rent, and utility costs are not decreasing; in most major markets, they are trending upward.

We can find a million reasons for this shift, but several realities are hitting the industry all at once:
- ​Economic Pressure
- ​Changing Consumption Habits
- ​The Value Gap
- ​Rising Cost of Living
- ​Energy and Fuel Spikes
​- Shrinking Discretionary Income
- ​Shifting Social Rituals
- ​Rising Operational Overhead driving $25+ Cocktails

​We don't want to be "all doom and gloom," but we have to address the reality: the traditional hospitality model is being tested.

​Is this a permanent shift in how we socialize, or a temporary reaction to the economy?

Let’s hear from the floor.

We talk to Manolo López .jpeg (heavy-hitting Boricua hospitality multi-hyphenate) about COMMUNITY. The word is getting t...
04/08/2026

We talk to Manolo López .jpeg (heavy-hitting Boricua hospitality multi-hyphenate) about COMMUNITY. The word is getting thrown around so much that it's easy to lose meaning. Manolo is the real deal living proof of what that word actually means in the industry and how to build true community spaces.

A Puerto Rican born Chef, Producer, Storyteller, and Humanitarian, and great head of hair, López co-founded Café Colmado in 2024 in Manhattan's Loisaida, and what he's building there is rooted in the same cultural DNA that has always defined Puerto Rican hospitality: Bienvenido a casa (welcome home) before anyone's even taken your order ... even if it's your first time there.

His approach to community isn't about growing a customer base. It's the foundational core of the business. The same instinct that led him to raise massive relief funds for Puerto Rico after Hurricane María and bring Boricua culinary culture to the world through pop-ups with Cosa Nuestra and .go is the same instinct behind every hire, every menu, every event at Colmado.

In a world where "Community" has been co-opted by corporations as a boardroom KPI, Manolo is on the ground doing the actual work of building culturally connected spaces of true belonging. The people can feel when you treat them as partners instead of just profit.

Let us know your thoughts: how can we build hospitality spaces where people walk in and feel like they were built for them, to enjoy, gather, and belong beyond the transaction?

👤 .jpeg
📍 Café Colmado | 286 Broome St, NYC |
📸 | Provided by Manolo López

How do YOU define it?
04/07/2026

How do YOU define it?

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Pleasanton, CA
94566, 94568, 94588

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