Features - Page 41
What are worm tubs and why do they matter?Today, Lucy Britner takes a dive into one of the more geeky aspects of whisky production, worm tubs, and asks what effect these traditional condensers have on the finished spirit. …
Realising Devon’s whisky potential with Dartmoor Whisky DistilleryA few years ago a group of friends visited Islay to learn all about whisky and asked why no one ever made whisky in Devon. That idea eventually turned into a…
Brighton Gin: spirit of the seasideKathy Caton swapped the radio mic for the lab coat when she founded Brighton Gin with some local friends back in 2012. Since then the brand has gone from strength…
Restoring Peerless Whiskey to KentuckyThere are two main chapters to the story of Peerless Distillery. The first starred Henry Kraver, your classic early Kentucky bourbon pioneer. After he purchased the brand in 1899, he…
Five minutes with… John McCarthy, head distiller at AdnamsWe spoke with head distiller John McCarthy about Adnams’ the grain-to-glass process, being a pioneer British craft distiller and the crucial difference between wash and beer. Oh, and he has…
Master of Malt tastes… Torabhaig Distillery’s first whisky!Torabhaig Distillery’s first whisky launches tomorrow, so we thought we’d let you know what to expect from one of the most anticipated releases of the year. No matter how many…
The new faces of absintheAs London gets its first absinthe distillery, Millie Milliken arms herself with an absinthe spoon and discovers the elixirs that are giving the spirit a new lease of life, and…
Say cheese, with whiskyFrom rich crumbly blues with peated Islays to Parmigiano-Reggiano with a cask strength Highlander, the world of Scotch whisky and cheese pairing is rich and (ful)filling. Lucy Britner talks match…
Why bartenders love vodka with flavourFor the first time in years, there’s real excitement about the vodka category among bartenders. From bottles made with Chardonnay grapes to gin producers getting in on the act, Millie…
What on earth is new make spirit?Today, Millie Milliken takes a dive into the surprisingly rich world of new make spirit. Unaged whisky can be delicious, packed full of character and a great cocktail ingredient. Who…
Do augmented reality bottle labels have a future?As McQueen Gin announces a revamp of its core range to include labels equipped with the technology of augmented reality we assess how much potential the interactive experience trend has….
The influence of films and TV on what we drinkWith a new season of Sex and the City about to go into production, Lucy Britner looks at some of film & TV’s most celebrated drinks and drinkers and asks…
Comin’ thro the rye whiskeyEarlier this month, Ian Buxton looked at some of the unusual cereals that go into whisky. Today, he’s zeroing in on one particular grain that’s having its moment in the sun….
Smoke on the water: The BeauFort Spirit storyToday we delve into the links between history, perfume and booze with Leo Crabtree, the force behind the BeauFort range of spirits, and learn that it’s not easy to get…
How Masons Gin rose from the ashesThe founders of Masons of Yorkshire talk to us about turning a social media trend into a distillery, navigating the gin boom and how the brand is bouncing back from a…
Five minutes with… Sarah Elsom, head distiller at Cardrona DistilleryNestled among snow-capped mountains on New Zealand’s South Island lies family-owned Cardrona Distillery, which recently celebrated the fifth anniversary of its first spirit being laid down in cask. Here, MoM…
