Annie Hayes - Page 14
Former Master of Malt features editor Annie Hayes is an esteemed journalist across the topics of spirits and cocktails, as well as health and lifestyle. She has worked for The Spirits Business and Men’s Health, judged a number of cocktail competitions, and her work has featured in the likes of Esquire, Harper’s Bazaar, Runner’s World, Prima and Women’s Health. Whether it’s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.
Savoury gin: Explore a boozy herb gardenThanks to the rise in hyper-local gins and imbibers’ burgeoning fervour for bitter flavours – Negroni, anyone? – savoury gins are having something of a moment. From lemon verbena to…
The world’s best spirits-themed hotels for booze loversForget ‘bed and breakfast’, this summer it’s all about the ‘bed and beverage’. Dream of sleeping in a giant wooden Tequila barrel? Fancy a 5-star stay with a built-in rickhouse?…
Specialist spirit bars that deserve a spot on every bucket listWild about whisky? Got a taste for Tequila? There’s a specialist bar for that. We take a look at the bucket list-worthy haunts around the globe that have made it…
What’s your flavour? MoM checks out modern liqueursForget sticky screw-top lids and teeth-rotting syrups – small-batch, foraged, organic and homegrown are the buzzwords of today’s liqueurs. We chat with Tom Chisholm, co-founder of Aelder Elixir, to find…
What’s happening at Highland Park? Martin Markvardsen gives us the scoopHead to Scotland and navigate even further north: there you’ll find the archipelago of Orkney, home to Highland Park. We sat down with senior brand ambassador Martin Markvardsen to chat…
Renegade Rum Distillery: the future of rum?Last week, Renegade Spirits broke ground on a US$20 million distillery on the Caribbean island of Grenada. We caught up with CEO Mark Reynier – founder of Bruichladdich and Waterford…
Intrigued by the mezcal hype? MoM digs in…This September, London Mezcal Week will return to the capital in a blaze of agave with the largest mezcal selection the UK has ever seen. We chart the rise and…
The past, present and future of Scotch whisky… with Charles MacLeanThe Scotch Malt Whisky Society did one better than birthday drinks when it turned 35 this year: it tasked all-round legend type Charles MacLean to assemble a selection of 21…
Ten awesome Agricole rums you need in your lifeWe’re more than halfway through Rum Month, people! It’s time we showed a little bit of love to the category’s hipster alias, Rhum Agricole. We’ve picked out ten top-notch bottlings…
Time for a sustainable spirits revolution? Discarded Sweet Cascada Vermouth says yes…When the worlds of coffee and booze pool their resources, incredible things happen. Discarded Sweet Cascada Vermouth, infused with the fruit of the coffee berry, is the latest innovation in…
Copenhagen distillery Empirical Spirits is the future of boozeTo most people, oysters, chicken stock and katsuobushi are ingredients. To Lars Williams – former head of R&D at Noma, one of the world’s most influential restaurants – they’re botanicals….
These are the biggest cocktail trends in the UK right now…Like keeping your finger on the garnish? As Bacardi Brown-Forman Brands’ bartender education roadshow Jigger, Beaker, Glass approaches the final leg of its UK-wide tour, Shervene Shahbazkhani shares four cocktail…
How Glencairn Crystal created whisky’s signature tasting glassIt’s the company that employs the brains behind your go-to tasting glass – as well as some of the world’s most expensive whisky bottles – but how much do you…
The Bourbon Series: Part Three… with Rob Samuels of Maker’s MarkOur Bourbon Series concludes with Maker’s Mark, one of the world’s most beloved wheated bourbons. Rob Samuels, chief operating officer – and grandson of the brand’s founder, Bill Samuels –…
Kombucha: What is it and why is everyone drinking it?Kombucha is touted as something of a health elixir, but the effervescent fermented tea has plenty in common with the drinks industry. Brewed like beer, as complex as wine and…
The Bourbon Series: Part Two… with Freddie Noe of Jim BeamIf there’s a gene responsible for skilful whiskey distilling, clearly Jim Beam and his descendants have it in abundance. Here, eighth generation Beam family distiller, Freddie Noe, talks whiskey forecasts,…
