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Spirits

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

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.

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.

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.

Spirits

Exploring....Batavia Arrack

Laura Foster follows the trade routes east to Indonesia, where she discovers the first luxury spirit: batavia arrack. 

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.

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.

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.

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.

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.

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.

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.

Spirits

Exploring...Raicilla

Laura Foster takes a deep dive into one of the lesser-known cousins of the main agave spirits.

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.

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.

Spirits

Exploring... Mastiha

In the first of a new series on little-known liquids, Laura Foster sets her sights on Greek liqueur mastiha

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.

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.

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

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.

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.

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.

Spirits

Old Spice: is spiced rum finally maturing?

Rum ambassador Ian Burrell says the spiced rum sector is finally coming of age. 

Spirits

Green wash: the spirits made from waste ingredients

Creating infusions from waste ingredients is an established practice in bars, but what about in spirits production? Clinton Cawood reports.

Spirits

Grain to glass? The first stop is vodka

Vodka is the perfect spirit to introduce consumers to the concept of grain to glass spirits. Laura Foster has the inside story.

Spirits

Blanc canvas: why cognac is now looking beyond Ugni Blanc

Cognac’s grape varieties don’t get much attention – the spotlight is usually taken by terroir and ageing. But as consumer curiosity and global warming take hold, are things about to change for the grape, asks Lucy Britner

Spirits

Has aperitif culture finally taken hold?

UK drinkers have been braving the elements as bars have been allowed to open outside. Will this lead to a boom in aperitif- style drinks, Amy Hopkins asks.

Spirits

The other side of Cognac

As a category dominated by big brands, does cognac exhibit that oh-so French term ‘terroir’? Edward Bates digs deep for the answers.

Spirits

How the cocktail bitters market has changed

You might not see as many encyclopaedic bitters selections in bars nowadays, but the category has plenty of life in it, says Clinton Cawood

Spirits

Incredible Bulk: how spirits supply is changing

Bulk spirits could turn into big business as trends towards more sustainable practices continue. What, asks Lucy Britner, does that mean for the brands on the back bar?