CLASS Autumn 2021
CLASS Autumn 2021
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
CLASS Autumn 2021
Why apple juice content is cider's core issue
Pete Brown lifts the lid on cider-making practices, revealing the shocking truth about juice content.
—04 November, 2021
CLASS Autumn 2021
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
CLASS Autumn 2021
The psychology of menu typefaces
There is growing awareness of how the shape and style of typefaces and logos can influence consumers’ perceptions of tastes and aromas. Prof. Charles Spence dives into the mysterious world of synaesthesia
—04 November, 2021
CLASS Autumn 2021
The hunt for grapefruit soda
In search of the perfect Paloma, Laura Foster teamed up with The Distillery's Jake Burger to get critical on the vital citrus ingredient.
—28 October, 2021
CLASS Autumn 2021
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
CLASS Autumn 2021
Smashing pumpkins: seasonal drinks in October
Anistatia Miller and Jared Brown share some suggestions for jumping on the pumpkin bandwagon to make the most of this perennial seasonal favourite.
—11 October, 2021
CLASS Autumn 2021
Is the ride over? How the pandemic changed the global bar industry
Edmund Weil reflects on the carousel of global travel events that used to characterise the industry – and wonders if it will ever return to its glory days.
—07 October, 2021
CLASS Autumn 2021
"We're at a critically important moment for the hospitality industry"
Revisiting his home town gave Jake O'Brien Murphy reason to question the way the cocktail scene is constructed and perceived – and left him longing for a more progressive, inclusive future.
—06 October, 2021
CLASS Autumn 2021
An interview with the American Bar's Shannon Tebay
The American Bar’s new head bartender is only the second woman – and the first American – to hold the post. Hamish Smith catches up with her ambitions for the historic site.
—29 September, 2021
CLASS Autumn 2021
Bar review: Skylight Peckham
After an 18-month absence, Class' reviews are back. First up, Hamish Smith charts the rise - and democratisation - of the high-rise bar.
—27 September, 2021
CLASS Autumn 2021
Anna Sebastian on creating a new hospitality culture
Anna Sebastian was one of many to leave operations this year. She reflects on what needs to change, if not for the current generation of hospitality workers, for those of the future.
—22 September, 2021