Whisky and Spirits News, Features and Reviews - Page 127
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…
The Nightcap: 23 AugustIn this every-changing world, few things are certain. One thing, however, you can rely on is that as long as there’s news about booze, there will always be the Nightcap!…
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…
Cocktail of the Week: The Whisky SourSunday 25 August is National Whiskey Sour Day over in America. So, in honour of this auspicious occasion we’re looking at how to make the perfect Whisky Sour. Eagle-eyed readers…
Perfect booze for the bank holiday!Come rain or shine, bank holidays are an ideal excuse to indulge in your favourite drinks. There’s nothing quite like looking ahead to a week of work and realising that…
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…
New Arrival of the Week: Le Rebelle AperitifThe most exciting product to land at MoM HQ this week is a lighter take on the aperitif that uses some of the techniques of the French perfumery industry in…
The Nightcap: 16 AugustAnother busy week of booze news has occurred, and we’ve corralled it up into one handy blog for you to take into the weekend – it’s The Nightcap! The weekend…
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…
Cocktail of the Week: The MontenegroniAs any fule kno, Negroni = Campari + sweet vermouth + gin. But not always, this week we’re mixing things up a little by chucking the Campari and using Amaro…
Behold: Fancy Brora 40-Year-Old 200th Anniversary incoming!Hold on to your tasting glasses: closed Scotch whisky distillery Brora is about to release something very special indeed. With just one year to go until its highly-anticipated revival, Brora…
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…
New Arrival of the Week: St. Patrick’s MoonshineThis week we are mostly drinking a traditional Irish spirit made to an old family recipe from St. Patrick’s Distillery in Cork. The Walsh family have been distilling a long…
The Nightcap: 9 AugustArtificial tongues that can taste whisky? Vodka made from Chernobyl rye? The gin boom is still going?! These aren’t tales from 2054 – these stories all appear in this week’s…
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…
