CLASS Oct/Nov 2019
CLASS Oct/Nov 2019
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
CLASS Oct/Nov 2019
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
CLASS Oct/Nov 2019
New, different, but not better: how beer is changing
Is innovation in beer happening too fast? Pete Brown catches up on the trends of the craft movement.
—29 April, 2021
CLASS Oct/Nov 2019
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
CLASS Oct/Nov 2019
Why Cava is the most undervalued sparkling
Cava - made using the traditional method - is a value alternative to champagne. If you know what to look for, there’s treasure to be found, says Joe Wadsack
—25 March, 2021
CLASS Oct/Nov 2019
A guide to the sous vide
Professor Shane Eaton’s lab tour takes us to the sous vide. There are few tools better for fast infusion, he says.
—09 March, 2021
CLASS Oct/Nov 2019
How the Old Fashioned stayed old fashioned
Jane Ryan’s journey through the cocktail ages takes her to the Old Fashioned, an American drink the English had more than a small part in preserving, she says
—15 October, 2019