TradeFeatures - Page 58
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…
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…
Five 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…
Five 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…
