Features - Page 48
What it’s like to open a bar during the COVID-19 pandemicLast month, bars and restaurants across the UK unlocked doors after nearly four long months. But for some venues, July meant planning a (socially-distanced) grand opening. What’s it like to…
Talking to family-owned 6 O’clock Gin: 10 years onOne of the original pioneers of the UK gin boom, the family-owned 6 O’clock Gin is celebrating its tenth anniversary this year. We chat to its founders about its history,…
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…
Five Minutes with… Elwyn Gladstone from Hotel StarlinoToday, we talk to the marketing guru behind such brands as Sailor Jerry rum, Hendrick’s and, most recently, Malfy Gin. His latest venture, Hotel Starlino, aims to bring Italian aperitivos…
The joy of distillery petsFrom man’s best friend to an ostentation of peafowl, many distilleries are home to more than just the people behind the brands. Today, we talk tail feathers, snooze spots and…
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….
In the second part of his look at how the spirits business is coping with the Covid pandemic, Ian Buxton looks at the craft distilling sector both here and in…
Five minutes with… Cleo Farman from Diablesse RumCleo Farman, the creator of the Diablesse Rum, joins us to talk about challenging preconceptions, betting her house on the brand and receiving a ‘Guardian of Rum’ commemorative coin from…
The Master of Malt Bucket ListWith the world tentatively opening up, we asked some of the team here at Master of Malt where they would go if they could go anywhere. Some picked exotic locations,…
Rémy Martin Trials Climate Change-Ready GrapesThe house of Rémy Martin has long been dedicated to sustainable agriculture, having pioneered green practices in Cognac for well over a decade, and a huge part of its commitment…
Five minutes with… Mikkey Dee from MotörheadThe fastest, heaviest and loudest rock’n’roll band in history, Motörhead’s far-reaching influence on music can’t be overstated – and now, the band is making waves in the spirits world with its…
Reviving a classic Irish whiskey distillery with Tullamore D.E.W.For a long time Tullamore D.E.W. was a historic name without a distillery. Now the Irish whiskey brand is closing the gap on Jameson’s and enjoying life under William Grant’s…
5 of London’s Best Whisky BarsWith the capital’s venues tentatively opening up again on the 4 July, we thought it as good a time as any to celebrate some of our favourite places in London…
Balcones: Where tradition meets innovationAs Master of Malt’s exclusive Balcones Barrel Pick lands, we look back at our 2019 trip to the Texas distillery, remarking at how much can change in a decade… If…
