Anna Sebastian on the drinks trends coming in 2023
Zonin: refined over 2,000 years
A short history of bartending
Why bars are making their own branded spirits
Cognac cocktails: New ways with an old spirit
Cavitation in spirits? Just don't call it ageing
The Portuguese fortified you haven't tried: Moscatel de Setúbal
Prof Charles Spence: How ambient temperature shapes drinks choice
Exploring....Batavia Arrack
The simple yet delicious world of spirits and juice
How does the speed of fermentation change flavour?
The opportunity of failure - how bars can be reinvented
Declan McGurk on his two-decade journey with Class
Jake Burger on the impact of Class
Eating disorders - hospitality's last taboo?
25 years of Class: Hamish Smith on the relaunch of Class in 2016
25 Years of Class: Tom Sandham on his time as editor from 2007-2009
25 years of Class: Paul Wooton on his tenure as editor from 2001-2007
25 Years of Class: Bethan Ryder on the bar industry in 2000
The bartenders’ guide to Bournemouth
Exploring...Yuzushu
Born to be mild: Pete Brown on craft beer's next trend
Professor Charles Spence: why cocktails need headspace
Single pot still or single malt - what is Irish whiskey's flagship style?
Why wine is underused in cocktails
Professor Charles Spence on the role of smell in taste
Professor Charles Spence on the role of touch in taste
Professor Charles Spence on the role of sound in taste
Professor Charles Spence on the role of sight in taste
Bengal rum and India's forgotten spirits history