Aaron Ayscough is a writer and the author of the natural wine newsletter, Not Drinking Poison. His writing has appeared in Financial Times, Wine Enthusiast, Eater, the Feiring Line, Punch, Wine Business International, the New York Times’ T Magazine, the Happy Reader, and several other publications we could keep listing. Previously you may have seen Aaron running the wine program at restaurants like Pizzeria Mozza in Los Angeles, and Paris favorites such as Yard, C.A.M., Chez la Vieille, and Table. He’s the author of two English translations of works by the French wine scientist Jules Chauvet, In September 2022 Aaron released first book, The World of Natural Wine.