Spirits
Spirits
A bartender's guide to sake
Co-owner of London sake bar Moto, Erika Haigh offers her guide to the various styles of Japan’s national drink and explains why it’s a perfect food pairing.
—31 August, 2023
Spirits
Exploring...Genever
Laura Foster dips into the national drink of Belgium and The Netherlands with a glance at history and a look at how some of today’s brands are being used in cocktails.
—23 August, 2023
Spirits
David Wondrich on American whiskey as it was (and could be again?)
Historian David Wondrich explains how today’s American whiskey has evolved from a narrow bloodline. What few records there are of the US’s distilling past reveal a far more diverse set of practices.
—23 August, 2023
Spirits
Five agave experts pick five Mezcals
Mezcal comes in many styles, but most people have only tried those made from espadín agave. Oli Dodd asks five experts to suggest some sippers that might open up your agave options.
—08 August, 2023
Spirits
Vintage cocktails: a tasting of 1,000 years of history
Salvatore Calabrese has amassed a treasure trove of vintage spirits. Hamish Smith tries some of his ancient collection in cocktails tasted against their latter-day equivalents.
—20 July, 2023
Spirits
How do you solve a problem like tequila?
Tequila production has soared in recent years, causing environmental and social issues where agave is intensely grown. Oli Dodd looks to the experts for future solutions.
—11 May, 2023
Spirits
Exploring...Shochu
The Japanese spirit is relatively unknown in the UK. Laura Foster makes it her mission to provide some education.
—04 May, 2023
Spirits
Exploring...Sotol (the agave spirit that's not really agave)
Previously thought of as a mezcal, sotol is a category in its own right. Laura Foster gets into the finer points of a spirit that’s looking to become the next, well, mezcal.
—27 January, 2023
Spirits
Why bars are making their own branded spirits
More cocktail bars are creating their own ingredients – often including a branded spirit. Oli Dodd reports
—23 November, 2022
Spirits
Cognac cocktails: New ways with an old spirit
If you're looking for new ways to use cognac, look no further than Le Syndicat in Paris. Thibault Massina pulls back the curtains on a bar that has changed the conversation about French spirits.
—17 November, 2022
Spirits
Cavitation in spirits? Just don't call it ageing
When reduced to the goal of speed ageing, the process of hydrodynamic cavitation became taboo. Highlight its other uses – as some brands have – and it’s just another tool for creating flavour. Hamish Smith reports.
—16 November, 2022
Spirits
Prof Charles Spence: How ambient temperature shapes drinks choice
Professor Charles Spence investigates whether or not the physical temperature of a space has an influence on guests’ drinks choices.
—10 November, 2022
Spirits
Exploring....Batavia Arrack
Laura Foster follows the trade routes east to Indonesia, where she discovers the first luxury spirit: batavia arrack.
—10 November, 2022
Spirits
The simple yet delicious world of spirits and juice
With the right fruit juices, spirits can be elevated to new heights – and there’s no shortage of weird and wonderful combinations to try. By Liam O'Brien of Brass Monkey.
—02 November, 2022
Spirits
How does the speed of fermentation change flavour?
Slow fermentation can help in bringing a point of difference to a whisky’s flavour profile, and modern consumers are always looking for something new. Ellen Manning reports.
—25 October, 2022
Spirits
Exploring...Yuzushu
Laura Foster takes a deep dive into the delicious world of this Japanese fruit liqueur, which is creeping into cocktails across the UK.
—11 July, 2022
Spirits
Single pot still or single malt - what is Irish whiskey's flagship style?
New distilleries are springing up and while single pot still remains key, many are also turning to easier-to-market single malts. Oli Dodd assesses the situation in Ireland.
—04 July, 2022
Spirits
Bengal rum and India's forgotten spirits history
Vikram Doctor explains how Indian rum is both an emerging category and has a storied history, dating back to the 18th century.
—28 April, 2022
Spirits
Pisco: why we must look beyond the sour
Oli Dodd pulls back the curtains on a spirit that has much more to offer than a sour.
—21 April, 2022
Spirits
Smoke signals - how American whiskey is turning to peat
There are signs that peated American whiskey is about to catch fire, says Tristan Stephenson.
—04 April, 2022
Spirits
Exploring...Raicilla
Laura Foster takes a deep dive into one of the lesser-known cousins of the main agave spirits.
—04 April, 2022
Spirits
Dave Broom on the "changing discussion" around scotch blends
Are scotch blends becoming sexy? Dave Broom discovers a changing world at the new Johnnie Walker Experience Centre in Edinburgh.
—12 January, 2022
Spirits
The rise of the mid-proof spirit category
There’s been no, there’s been low, and now there is a new mid-proof drinks category taking shape. Millie Milliken explores the rise of the ‘light’ spirit, and how it translates into bars.
—05 January, 2022
Spirits
Exploring... Mastiha
In the first of a new series on little-known liquids, Laura Foster sets her sights on Greek liqueur mastiha
—17 December, 2021
Spirits
The remaking of mixto
Are bartenders and consumers unnecessarily prejudiced against mixto, or could the variety’s re-emergence in the UK threaten the hard-won success of the 100% agave-led tequila category? Amy Hopkins investigates.
—17 December, 2021
Spirits
Green stills - how scotch is aiming for net zero
Dave Broom reports on the progress being made by forward-thinking whisky producers aiming to reduce their environmental impact.
—05 November, 2021
Spirits
Cuban rum - the fast-growing category with regional diversity
Unlike most other countries with a presence in the category, Cuba has a very precise method when it comes to making rums, producing terroir-driven styles from around the island. Ian Burrell has the details
—04 November, 2021
Spirits
Labelling theory - could bottle information be about to change?
Tim Etherington-Judge of Healthy Hospo and calvados brand Avallen explains how great changes to spirits labelling are afoot.
—19 October, 2021
Spirits
The sweet tooth of the bitter stuff
Amaro and vermouth have positioned themselves as low abv and mindful drinking stalwarts. But how long will that last, asks François Monti.
—02 September, 2021
Spirits
American Single Malt - the birth of a new category?
It looks like American Single Malt Whiskey is about to become a legal definition. But is this a good thing? Dave Broom sifts through the perceived pros and cons.
—26 August, 2021