Spirits
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
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
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?
—28 April, 2021
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
—02 March, 2021
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
—14 January, 2021
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
—30 November, 2020
Spirits
Rum through a pandemic lens
Ian Burrell explains how the pandemic and Black Lives Matters movement exposed outdated marketing in rum.
—18 September, 2020
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
—03 September, 2020
Spirits
Amari and their bittersweet progress
Italian amari are taking their sweet time making their mark. François Monti explains why
—05 April, 2020
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.
—14 February, 2020
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.
—13 February, 2020
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.
—13 February, 2020
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
—09 December, 2019