Features - Page 57
Drinks Industry Eco-MythsThis week, we’re looking at environmentalism in the drinks industry. We all want to do more to take care of the planet, but when it comes to imbibing, certain ‘green’…
How to write a bestselling whisky bookThis week Ian Buxton shamelessly plugs the new edition of 101 Whiskies to Try Before You Die and takes a look at how the industry has changed since 2010 when the…
The connection between Jura Seven Wood and the French forestThe opportunity to see the journey of a whisky from tree to barrel to glass is a rare one. Imagine our delight then, when we were invited to witness exactly…
Five Minutes With… Pip Hills, Founder of The Scotch Malt Whisky SocietyWhen Philip ‘Pip’ Hills bought with three of his friends a sherry quarter cask from a certain Speyside distillery filled with 10-year-old liquid, little did he know it would mark…
Five Minutes with… James Doherty of Sliabh Liag DistillersIt’s been a long process for James and Moira Doherty bringing Irish whiskey back to James’ parents’ home of Donegal, but progress has been made and the future is looking…
Accessories To Elevate Your Whisky AppreciationToday we are delighted to welcome a guest writer to Master of Malt, Ian Wisniewski author of The Whisky Dictionary which is published this week. Here he argues that the…
In the drinks industry we talk a lot about the importance of education but what if the customer or bartender isn’t listening properly? Or just being badly taught? This week,…
Five Minutes With… Cape Byron Distillery’s Eddie BrookHead to the hinterland of Australia’s Byron Bay and you’ll find Cape Byron Distillery nestled among 96 acres of lush greenery and macadamia orchards. Here, co-founder Eddie Brook talks about…
5 Essential Tips for Making the Most of your Distillery TourWhether it’s your first time getting up close and personal with a pair of stills – or you’ve already checked off the HQ of your entire drinks trolley – you’ll…
Could Chinese single malt whisky be a Trojan Horse?The whisky world is full of excitement at news that Pernod Ricard has begun work on a single malt distillery in China. Ian Buxton, however, isn’t so sure this is…
A postcard from Kyrö DistilleryIsokyrö might be tiny town, but it’s inspired one of Finland’s fastest-growing and best-known gin and whisky brands. We go back to nature with the Kyrö Distillery team. . ….
Chivas Masters Cocktail Competition 2019Whether shaken with citrus, softened with liqueurs or stirred into a highball, blended Scotch whisky’s diverse flavour spectrum lends itself to creative cocktail wizardry. As 14 talented international bartenders race…
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…
