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Spirits

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?

Spirits

The spirit the cocktail movement left behind

Most classic categories have benefited from the cocktail renaissance and the growing interest in craft spirits. Not so Spanish brandy, says François Monti

Spirits

Tequila aged in cognac barrels? It's tequila, but different

While using casks from different spirits categories to age or finish tequila is not entirely new, it is unusual. Lucy Britner looks at the future potential

Spirits

Old fashioned politics: how failed diplomacy is damaging whiskey

If whisk(e)y tariffs are not de-escalated soon, it could be costly for everyone involved. Hamish Smith reports

Spirits

Rum through a pandemic lens

Ian Burrell explains how the pandemic and Black Lives Matters movement exposed outdated marketing in rum.

Spirits

Gin has grown, but in what direction?

Gin specialist Emma Stokes believes elements of the category are headed in the wrong direction. Stop with the exhibitionism she says, gin's reputation is at stake

Spirits

Amari and their bittersweet progress

Italian amari are taking their sweet time making their mark. François Monti explains why

Spirits

The mysterious world of neutral grain spirit

Brands rarely broadcast their use of neutral grain spirit, but Amy Hopkins wonders whether transparency wouldn’t be more helpful in aiding the understanding of this vital ingredient.

Spirits

Understanding mezcal

In the bar industry, mezcal is big, but still so little is known about this artisanal spirit. Tom Bartram takes you through the rudiments of a diverse and sometimes confusing category.

Spirits

Irish Single Pot Still whiskey's next challenge

Can Irish single pot still whiskey take on Scottish single malts, asks Oisin Davis, founder of Great Irish Beverages.

Spirits

Is there now regionality in American whiskey?

Tristan Stephenson hosted the Class American Whiskey Academy at Oriole, where he unveiled a new vision for categorising this growth sector