Eleanor Yates looks at the high-abv category that’s gaining greater traction with producers and consumers alike.

Shay Waterworth discovers the new brand pushing aged amaretto and alternatives to the classic Sour serve.

The past two months have seen the travel retail business suffer from setbacks, but drinks brands have been determined to capitalise on one-off events such as the Olympics and the general summer getaway. Joe Bates reports.

Traditional mixer flavours are facing competition from a new wave of combinations pepping up their spirit partners. Clinton Cawood looks into the latest contenders.

A Prohibition casualty, this whiskey style had all but disappeared by the 1980s, underwent a revival thanks to the classic cocktails craze but now faces further challenges as high-proof drinks lose popularity. Oli Dodd reports on where it may now be headed.

With volumes down, younger drinkers eschewing the category and climate change taking its toll, the long-term wine forecast doesn’t look too rosy. Oli Dodd analyses the issues brought into focus by Pernod Ricard’s recent steps.

Producers are branching out with the bases for their vodkas, opening up new flavour opportunities, reports Eleanor Yates.

Clinton Cawood analyses the rise and rise of the aperitivo as consumers demand lower-abv drinks and new flavour profiles.

Producers have identified potential for good growth in markets across the continent, finds Shay Waterworth.

They may be seen as gimmicky by some, but celebrity wine brands can be a force for good for the overall still wine sector. By Oli Dodd.

Absolut Vodka is rolling out a new limited-edition bottle at airports worldwide, inspired by a long-lost Andy Warhol painting. Travel retail exclusives rarely boast such an intriguing backstory, says Joe Bates.

The Japanese spirits company exploits opportunities for whisky across a dynamic market, reports Oli Dodd.

The French company is welcoming spirits lovers into its home for the first time this year. Eleanor Yates speaks to Maison Ferrand owner Alexandre Gabriel about the move.

Three years since debuting King’s Inch whisky, Glasgow’s Courageous Spirits has launched its first age statement whisky, an eight-year-old single malt matured in sherry butts and bourbon casks. 

Oli Dodd tackles the tricky subject of how the practice of putting additives into the agave spirit might be regulated.

Long known mainly for Malbec, Argentina is creating greater interest in its wine offering with lighter styles that both play to consumer trends and showcase the country’s terroir. Eleanor Yates reports.

Massively popular domestically, the serve needs to break international barriers if whisky producers are to increase exports.

In what looks like a mirror movement of wine some 50 years ago, agave spirits are finding their feet in unlikely quarters, finds Shay Waterworth.

Clinton Cawood finds sambuca remains a traditional category but one that is being promoted via creative cocktail serves.

An old tradition is getting a new lease of life as a historic serve finds new fans. Shay Waterworth has the background.

Alfred Gratien has stuck more by champagne’s historical production methods than many, but it is also embracing modernity in the winery. Eleanor Yates reports on the latest from the house.

The long-running success of the DFS Masters of Wines & Spirits event underlines the strength of the luxury drinks sector in travel retail, but shopper attitudes in this ultra-premium tier are changing, writes Joe Bates.

Toasting barrels, as opposed to charring them, has taken off in the States in the past 10 years. Shay Waterworth looks at how the practice has matured.

Shay Waterworth reports on the dramatic fall of the fortified and the organisations working to engineer its revival.

In some countries, the amount of spirit lost to evaporation during ageing is known as the angels’ share, but for those where it is very extreme, it takes on a darker mantle. Eleanor Yates investigates the challenges of the process.

The famous Spanish wine faces challenges from the climate and consumer trends, but producers argue a shift in style focus and quality can improve Rioja’s prospects. Shay Waterworth reports.

When Russia invaded Ukraine, Nemiroff­ was hit hard – but new markets and a new partnership are seeing the vodka regain and grow its standing.

Colm McLoughlin, chief executive of Dubai Duty Free and one of travel retail’s most high-profile figures, has announced his retirement after four decades in the industry. Joe Bates looks back at the Irishman’s extraordinary career.

In 1994 Prowein launched with just 321 exhibitors across 2,300sq m and registered 1,517 visitors. 

A new bar recognition guide has just released its ­first set of awards. Oli Dodd gets the lowdown on where the Pins have dropped and where’s next in building the brand.

The London bar community was rocked in April by the news that Lyaness bartender Alexandra ‘Lexie’ Constantinescu had unexpectedly passed away on an extended trip to Cuba, where she had previously been competing as a UK finalist in Havana Club’s Cocktail Maestros competition.

Chile has endured some of the harshest wine-producing climates in recent years, yet the country continues to show resilience amid adversity. 

With interest in flavours waning, consumers are returning to more traditional styles.

Hamish Smith asks the people who have fashioned a legacy cocktail how it’s done.

With whisky an increasingly desirable collectible, scammers are becoming rife. Oli Dodd speaks to the founders of a platform designed to protect private investors from being duped.

Having recently attended Naked Malt’s Live Naked Bar Swap competition in Copenhagen, Shay Waterworth caught up with global brand manager Colette Duff and master blender Marc Watson to discuss the brand’s direction.

Hayman’s Gin has been around since 1863 and its ability to maintain tradition while innovating has ensured it remains relevant in a crowded market.

As the duty free business gathers for this month’s TFWA Asia Pacific Exhibition & Conference in Singapore, Joe Bates senses a shift in industry focus towards India.

Oli Dodd drills down into the Campari acquisition of the famed cognac.

Australian wine producers have been heavily reliant on China for exports, but they might need to think about branching out, finds Shay Waterworth.

Shay Waterworth finds producers buoyant despite challenges.

The bitters sector is broadening out as brands incorporate new flavours and investigate low/no options.

Producers are hoping that a focus on experimenting with different grape varieties will give the spirit a boost in international markets.

With soaring investments and expanding footprints, spirits brands from across the globe are tapping into India’s vibrant market, while homegrown labels leverage innovation.

Irish whiskey brand looks to new and growing markets as its relationship with Bacardi offers new opportunities.

With the IAADF Summit of the Americas on the horizon, Joe Bates explores the region’s fastest-growing cruise line sector and the increasing trend of cruise exclusives.

Having recently attended the Nordics leg of Naked Malt’s Live Naked Bar Swap competition in Copenhagen, Drinks International caught up with global brand manager Colette Duff and master blender Marc Watson to discuss the brand’s direction.

Eleanor Yates looks into the increasing role women are playing across South Africa’s wine industry.

A move away from oak barrels to producing fresher, fruitier wines is characterising experimentation in one of Spain’s most important winemaking regions.

There’s a new string to rhum agricole’s international bow as producers hit export markets with their fruit-flavoured versions.