Forget tradition: Tel Aviv’s Milk & Honey Distillery is taking conventional whisky-making and turning it on its head in pursuit of bold flavour and a focus on locality. This is…
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Master of Malt blog
Category: Features
Featured news, interviews and articles covering whisky, rum, gin, tequila and mezcal and other drinks and spirits, as well as the drinks industry.
Last week saw the next step in the revival of a great name from Irish whiskey as the new Roe & Co distillery opened in Dublin. Our in-house bartender Nate…
As part of our Rum Month coverage, we talk to Alexandre Gabriel about rediscovering old distillation techniques, a pineapple concoction inspired by Charles Dickens, and a release that’s as “funky…
More Rum Month excitement today: you’ll usually find Ron Zacapa’s Lorena Vásquez blending rums in the Guatemalan mountains, but last week was a little different – on Tuesday, London welcomed…
It’s London Mezcal Week, so today we have an agave double bill. First an interview with Björn Kjellberg, a Swede who fell in love with agave and now runs distillery…
Nate Brown says that the word ‘terroir’ is becoming increasingly meaningless as producers and marketers deploy it to describe a whole range of inappropriate products. It’s time we stopped using…
We have a treat this week, as Jesse Estes from Ocho talks us through his family’s single field vintage Tequilas. Oh, and coincidentally a consignment of these rare as hens…
Drinking enough to feel ill-effects the next day isn’t big and it certainly isn’t clever, but sometimes it happens – and now, there’s an industry of pills and potions dedicated…
The Sexton Single Malt is an Irish single malt that has done a good job of establishing itself in a competitive market. We talk to creator Alex Thomas to find…
On 1 and 2 July flocks of folk from this boozy industry of ours descended on London Olympia in Kensington for Imbibe 2019. Drink, as always, flowed liberally from every…
An email making bold claims about Glenfiddich arrived at Master of Malt HQ last week. We had our doubts about its veracity so we turned it over to whisky writer…
Jigger Beaker Glass returns with a wealth of industry luminaries to explore the themes of creativity, hospitality and productivity – a.k.a. the holy trinity of bartending. We get the lowdown…
If you’re a new whisky distillery, what do you do to bring in a little cash while you wait for the spirit to mature? Make gin? Boring! Nate Brown looks…
No matter where in the world you call home, locally-sourced, seasonal produce is closely linked to culture, heritage and national identity – which is perhaps what makes collaborations between antipodal…
You’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative –…
Tequila may have the terroir of a fine wine but the category lacks a serve that illustrates its sense of place. Until now. Here, we chat with Tom Bishop and…
Kegged cocktails, draught cocktails, taptails or simply ‘cocktails on tap’; whatever you want to call them, pre-batched carbonated serves are slowly commandeering bar space where beer taps once dominated. If…
Want to live off the land, but no idea where to start? We talk hogweed Old Fashioneds, preservation hacks, and the quickest route to becoming a botany expert with the…
We visit a lot of distilleries here at Master of Malt, but not as many as Karyn Noble from Lonely Planet. She has put a book together taking in the…
We were fortunate enough to enjoy the company of Eddie Russell, master distiller at Wild Turkey. We talked about innovation, Matthew McConaughey, and rye whiskey’s renaissance. When you hear that…