TradeFeatures - Page 43
IWD 2021 interview: Jaega Wise, Brewer and BroadcasterToday, our International Women’s Day coverage continues as we talk to Jaega Wise who has not one but two dream jobs: making beer at the Wild Card brewery in London,…
A Day In The Life Of A Whisky ArchivistFrom finding 19th century distillery plans in a bin bag to inspiring new product development, the job of a whisky archivist is never dull, finds Lucy Britner. Ever wondered what…
IWD 2021 Interview: Kirstin Neil, Coppersmith with DiageoThis International Women’s Day we’re celebrating the women behind the drinks you love. Today, we have Kirstin Neil young who plays a vital role as a coppersmith, building and repairing…
IWD 2021 interview: Nicole Sykes from Maker’s MarkKicking off our coverage for International Women’s Day 2021, Millie Milliken talks to Nicole Sykes, who has worked in some of the UK’s most revered bars. Now, she takes on…
Jägermeister: so much more than JägerbombsIt’s a historical, distinctive and delicious spirit made to an almost 90-year-old secret recipe by a family-owned company. Yet this side of Jägermeister is often overlooked. I lost count of the…
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…
New Arrival of the Week: Starward Left-FieldThis week we turn our attention to Starward Left-Field, an Australian single malt with aspirations to woo us Europeans. A new bottle of whisky has arrived from Starward Distillery and it’s…
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…
