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In February 2023, Woodford Reserve announced Elizabeth McCall as its third master distiller, taking over from Chris Morris who helped launch the bourbon back in 1996. The late 20th century was a particularly slow period for the American whiskey category and almost 30 years on, at the infancy of McCall’s reign, the sector is experiencing a similar climate. “I know the timing doesn’t look good,…

In this year’s International Spirits Challenge, the Spirit of York Distillery was the only medal-winning aquavit producer that isn’t part of Norway’s Anora Group, the undisputed authority for this traditional Scandinavian spirit. Based in Toronto, Canada, Spirit of York is best known for its gin and vodka production, but in 2018 it launched a rye-based aquavit which uses a combination of its own botanicals and…

Concept is one of Hong Kong’s most respected fine wine importers and distributors and was founded in 2000. Today the company works across Hong Kong, Macau, and mainland China working with Champagne Louis Roederer, Familia Torres, Antinori and Louis Latour among others. Michael Saunders, CEO of Coterie Group, said: “This acquisition strengthens our international footprint and allows us to offer even greater opportunities for the…

The awards, which are judged by 13 international drinks journalists from across the US, UK and South Africa, aim to highlight inspiring stories of bartenders and barbacks in NYC. From more than 100 entries, 13 bartenders and 13 barbacks were selected as finalists. Each entry shared a personal story about their journey into the bar world and the challenges they have overcome. “These finalists represent…

The 600sq km of Islay is responsible for the vast majority of the world’s peated whisky. Laphroaig, Lagavulin, Bowmore, Ardbeg all produce peated single malt, but the style was born out of necessity. Peat bogs are abundant while forestry is scarce, meaning that distilleries used peat to dry germinating barley, resulting in a smoky flavour. In more recent times, whisky makers around the world have…

The new menu replicates a treasure map and features 18 cocktails divided into five categories based on flavour and texture including; Foamy Clouds, Lake Tropics, Fruity Falls, Mineral Point and Spice Current. “The new cocktail program reflects the bar’s philosophy: to balance modern mixology with classic craftsmanship. Techniques such as fat washing, milk clarifications, rapid infusions, and barrel aging are used thoughtfully,” said founder Tess…

“I want to leave a legacy in the bar industry. Not because I want the recognition, but because it’s something I love very much, with my heart and soul.” And with his Baba au Rum last month ranked number 27 in The World’s 50 Best Bars and receiving the Remy Martin Legend of the List Award, Thanos Prunarus is certainly making a mark. With 11…

Wine sales increased by 10.1% in value and 4.4% in volume (8.1% overall) with Casillero del Diablo and line extensions up 11.5%. “This performance reflects our ability to anticipate market trends and the excellence of a team that, with vision and resilience, continues to successfully adapt to a challenging global environment. It is a clear demonstration of the consistency and strength of Concha y Toro’s…

The bar, which aims to embody the philosophy of Omotenashi, the Japanese art of hospitality, will be led by beverage director Marco Corallo, formerly of London’s Artesian, and head mixologist Ann Pinsuda of The Bamboo Bar, Bangkok. Each cocktail will be made from seasonal Japanese ingredients and using AI, the team will pair the drinks with sound while also hosting vinyl takeovers, guest DJs, and record collectors’…

In terms of production, key regulations for the brandies of Jerez include the use of a traditional solera ageing system in American oak casks that previously held sherry. For Penedès, producers use different grape varieties and ageing classifications, but the split identities go beyond regulatory standards. Javier Reynoso, business developer for the on-trade at Zamora Company, doesn’t work directly with a Spanish brandy anymore. However,…