Login / Register

Forgot Password?     Sign up
classmag-image

Spirits

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
Batavia Arrack production

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
Yuzu

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
Pot still whiskey

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
Pisco cocktail

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
Peated whiskey

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
raicilla agave

Spirits

Exploring...Raicilla
Laura Foster takes a deep dive into one of the lesser-known cousins of the main agave spirits.
—
04 April, 2022
Johnnie Walker Visitor Experience

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
Light spirits

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
Mastiha crystals

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
Agave pina

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
Green stills

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
Cuban scenery

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 bottles

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

Spirits

Old Spice: is spiced rum finally maturing?

Rum ambassador Ian Burrell says the spiced rum sector is finally coming of age. 
—
25 August, 2021

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.
—
05 August, 2021

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.
—
05 August, 2021

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
—
10 June, 2021

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.
—
08 June, 2021

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.
—
13 May, 2021
Cocktail Bitters

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
—
13 May, 2021