TradeFeatures - Page 48
Bitters 101: a guide and history with Bob’s BittersBitters are something of the salt and pepper of the cocktail world, but beyond Angostura and Peychaud, what’s the deal? We grabbed a minute with Bob Petrie of Bob’s Bitters…
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…
Breaking the mould with Brough Brothers BourboniVictor Yarbrough, the co-founder of Brough Brothers Bourbon joins us to talk about race, family, making a positive impact in the community and more. “Booze is a good old boy…
The Land of Fire and Ice: Icelandic Spirits Part 2For 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 1From 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…
Rock of Ages: Can Maturation Be Fast Forwarded?This week Ian Buxton applies his boozy magnifying glass on maturation and asks if it can ever be manipulated or accelerated to produce a quality spirit. I found myself recently…
Distilling returns to Lindores Abbey after half a millenniumAfter 523 years, the stills at Lindores Abbey Distillery were fired up, ready for whisky production to begin. We spoke to its owners and founders, Drew and Helen McKenzie Smith,…
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…
Five minutes with… Colin Scott, former master blender at Chivas BrothersChivas Regal is one of the biggest and most recognisable blended Scotch whiskies in the world. We talk to custodian master blender Colin Scott as he turns in his tasting…
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…
