Annie Hayes - Page 3
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.
Exploring the wide world of British rumWhether they’re fermenting and distilling molasses from scratch, adding spices or botanicals to imported distillates, or blending and bottling ready-to-drink rums from overseas, Britain’s diverse, dedicated and highly experimental rum…
New Arrival of the Week: The GlenDronach Kingsman Edition 1989 VintageBack in August, we heralded the imminent launch of a rather special whisky from The GlenDronach – a wonderfully well-sherried 29 year old single malt, created by master blender Rachel…
A spotlight on Storywood TequilaThe brainchild of Scottish chef, whisky lover and bona fide wood expert Michael Ballantyne, Storywood Tequila takes Mexico’s national spirit and treats it to a full maturation in former Speyside…
Cask customisation: have your whisky made bespokeBourbon hogshead or red wine barrique? Limousin or American oak? For devoted whisky lovers keen to call a barrel their own, there’s never been quite so many cask options available….
Exciting times for Sliabh Liag Irish whiskeyIt’s been a momentous few months for Ireland’s Sliabh Liag Distillers. Husband and wife team James and Moira Doherty filled their first cask, bringing legal whiskey distilling back to Donegal…
5 must-try bottlings from certified organic distilleriesWhat makes a distillery ‘organic’? Increasingly, distillers are applying this sustainable practice to their entire production process – and they have the paperwork to prove it. Here, we take a closer…
Master of Malt tastes… new whiskies from Tobermory, Deanston and BunnahabhainSound the whisky klaxon! International spirits kingpin Distell has just released eight exceptional limited-edition bottlings across its single malt Scotch whisky portfolio, which spans Tobermory, Deanston and Bunnahabhain distilleries. And…
The land of fire and ice: Icelandic spirits part twoFor the second and final instalment of our series on Icelandic spirits, we explore the island’s native flavours and traditions, from sheep dung-smoked spirits to fermented shark chasers, reveal the…
The land of fire and ice: Icelandic spirits part oneFrom dramatic glacier-cut fjords to lunar-like lava fields, cascading waterfalls to black sand beaches, Iceland’s surreal and mesmerising landscapes have been shaped by the forces of nature over millions of…
We took a virtual tour of Warner DistilleryIf you can’t make it to a distillery right now, why not let the distillery come to you? A few weeks ago, MoM participated in a virtual gin tasting and…
Cocktail of the Week: The Mint JulepEvery year, almost 120,000 Mint Juleps are served over two days at the Kentucky Derby, requiring more than 450kg of freshly harvested mint and a whopping 27,000kg of ice. Every…
Mythbusting: How important is water in spirits-making?Whether it’s been filtered through ancient volcanic rock, siphoned from a mountain glacier, or collected from the tears of fertile mountain goats (hypothetically speaking), water is an essential ingredient in…
Cocktail of the Week: The GrasshopperUnapologetically sweet, refreshingly minty and positively viridescent, the Grasshopper is practically a dessert all on its own. Flavour-wise, it’s rather like liquifying an After Eight mint and drinking it –…
Five minutes with… Ron Welsh from Beam SuntoryAs master blender and strategic inventory manager for Beam Suntory – which owns Laphroaig, Bowmore, Auchentoshan and others – Ron Welsh has a better idea than most about what you’ll…
Linden Leaf Botanicals: turning science into boozeMolecular gastronomy has revolutionised our understanding of flavour in food, and now this approach has found an application in spirits-making. Founded by three Cambridge scientists and engineers, Linden Leaf Botanicals…
Cooking with booze: tips from industry expertsIf the closest you’ve ever been to using alcohol as an ingredient is a splash of red in your bolognese or a haphazard festive flambé, you’ve been missing a trick….
