Features - Page 56
5 drinking ‘rules’ to banish foreverVenture out to your local bar and you’ll soon stumble across a self-appointed ‘expert’ eager to unload their personal drinks rulebook on lesser mortals. With the greatest respect, those guys…
Low alcohol, high profitsThis week drinks industry veteran Ian Buxton casts a sceptical eye over alcohol-free ‘spirits’ and asks whether the abstemious youth of today are being taken for a ride. I’m troubled…
Decoding your bottleThe world’s biggest booze producers often deploy impressive-sounding phrases like ‘award-winning’ and ‘special edition’ to shift their signature spirits, but what do those terms actually mean? Join us as we…
Casoni x Gibson savoury liqueurs are hereConsidering liqueurs and bitters are the cocktail equivalent of ‘seasoning’, the bar world is surprisingly short on savoury modifiers. Until now. We discover how to elevate our favourite classic cocktails…
The hell of airport drinkingEver had a crappy cocktail at an airport, a piss-poor pint at a festival or a glass of watery wine at the theatre? Then this one’s for you. Nate Brown…
A botanical white rum? Brilliant! Why has no one done this before?Sound the innovation klaxon and ready your tasting glass, because last week Amsterdam’s Spirited Union Distillery debuted what it believes to be the world’s first botanical white rum. Here, founder…
5 minutes with. . . Dr. Don Livermore from Hiram WalkerWe don’t talk enough about Canadian whisky on the MoM blog. To remedy this, we spoke with the master blender at Hiram Walker, Dr. Don Livermore, on Canadian distilling history,…
Missing in action? The forgotten blendsWhen was the last time you read about Label 5 Scotch whisky? Or William Peel? Or Teacher’s? Ian Buxton looks at the blends that still bring in the money, if…
5 minutes with. . . Peter Lynch from WhistlePigWe talk to the master blender at WhistlePig about a very special oloroso cask whiskey exclusive to MoM, a cocktail so secret that we can’t diverge the ingredients and how…
How do you make alcohol-free beer delicious?Britain’s pioneering brewers have made it possible to enjoy a flavourful sip without unfavourable ill-effects the following morning. But how, exactly, is alcohol-free beer made? We chatted to the brains…
RSVP crimesOur resident bartender Nate Brown is not impressed with people in the drinks industry who say they are coming to events and then don’t show up. In fact, he’s hopping…
The do’s and don’ts of opening a craft distilleryAfter three long years, London-based Bimber Distillery is (almost) ready to share its inaugural English single malt whisky with the world. As the team readies to release Bimber London Single…
Five minutes with… Ervin Trykowski from The SingletonScotch whisky is the most versatile spirit in the entire world, says Singleton’s global brand ambassador Ervin Trykowski, but the drinking ritual it’s long been associated with – sipped neat,…
We head up to the Highlands for Caorunn Gin’s 10th birthday!Gin and birthdays go together like bread and butter, and on 31 July the wonderful Caorunn Gin turns 10 years old! To celebrate, we scooted up to the Scottish Highlands…
Drinks billionaires – keeping it in the familyToday Ian Buxton takes a closer look at some of the illustrious families of the drinks industry such as the Haigs, Bacardis and Ricards, and reveals which great brands are…
Five important beer trends to wet your whistleFrom brooding dark ales to crisp, refreshing lagers, beer is just as complex and compelling as its distilled and barrel-aged cousin, whisky. We chat with Lex Spasic of London bar…
