TradeFeatures - Page 53
Acqua Bianca: A Liqueur Inspired By PerfumeTo make a liqueur as aromatic and delicate as a fine perfume, says bartending icon Salvatore Calabrese, you need to include a rather rare and historic ingredient in the recipe….
Durham Gin: Masters of the CaskWe talk beards, barrels and botanicals with Jon Chadwick at the Durham Distillery, the firm that makes (some of) the best cask-aged gin in England. Mixing gin with oak takes…
Mezcal + Poultry = Pechuga (It’s Much Nicer Than It Sounds)How do you take your mezcal – neat, on the rocks, or redistilled with a raw chicken breast? While Oaxaca’s experienced mezcaleros have long produced mezcal de pechuga, passing heirloom recipes…
A spotlight on… El DestiladoEl Destilado is shining a spotlight on fiercely independent producers by bottling some of their extraordinary expressions. We thought we’d do something similar for the spirits brand and cast an…
Benriach: Painting with WhiskyWhile there are many parallels between the worlds of whisky-making and art, the two rarely meet in a literal, visual sense. And perhaps for good reason. Is it even possible…
A Closer Look at Tennessee WhiskeyWhen you hear the words ‘Tennessee whiskey’, we’ll bet your mind jumps straight to Jack Daniel’s. But the state is home to a host of whiskey producers large and small…
Greenwashing in Scotch WhiskyWe hear a lot about environmental concerns and sustainability from the Scotch whisky industry these days. But is there real substance behind the marketing? Ian Buxton investigates… I watched a…
Fenjiu, Baijiu for BeginnersDespite being one of the bestselling spirits in the world, baijiu has not had much commercial success outside Chinese markets. But one state-owned producer, Fenjiu, has its eyes firmly on…
Why you should embrace draft cocktails with Black LinesCocktails on tap are coming to a bar near you. We take a look at this burgeoning phenomenon with Black Lines co-founder Casey Sorenson. You may have ordered a cocktail…
Burns Night is now an international institution with events celebrated all over the world. Ian Buxton should know, he’s hosted a few. But now he’s hanging up his ceremonial trews,…
An Introduction to Australian WineWith its vast land mass and varied climate, it’s little wonder Australia’s wines are some of the world’s most diverse – which can make navigating a wine list rather taxing. Here,…
Behind The Scenes at the UK’s First Sake BreweryThrough the strapline, ‘brewed like beer, enjoyed like wine’, Peckham sake brewery Kanpai is introducing British drinkers to the magic of fermented rice. Crafted according to Japanese tradition and moulded…
Five Interesting Facts About Archie Rose DistilleryWhen Archie Rose Distilling Company fired up its stills four years ago, it pledged to honour Australia’s rich spirit-making history and at the same time shape its future. We peered…
The story behind the revival of James E. Pepper WhiskeyThe name James E. Pepper is recognisable to most fans of American whiskey. But Amir Peay’s may be less familiar, even though he’s the reason why you’re able to purchase whiskey…
How the iStill is Revolutionising DistillationTo make good spirits you need a room full of gleaming copper. Right? Wrong, wrong, wrong! says Dr Edwin van Eijk, inventor of the revolutionary iStill. We talk to the…
How the Bushfires Are Affecting Australia’s WineFuelled by record-breaking temperatures and months of severe drought, Australia’s deadly bushfires have destroyed 15.6 million acres of land, killing at least 27 people, leaving thousands homeless and devastating local…
