There’s more to limoncello than its traditional role as a digestif, particularly finding favour in the Spritz serve. Clinton Cawood reports.

At Scotland’s Elizabeth Yard, the principles of whisky making are applied to the creation of cask-influenced rums. Oli Dodd reveals the full picture.

While stout is undoubtedly dominated by one big brand, some craft producers fancy their chances of making a name for themselves in the sector, finds Eleanor Yates.

Lack of innovation is being blamed for marked declines in one of the rum category’s most important markets. By Oli Dodd.

Shay Waterworth looks at how the trade has reacted to the possibility of tariff hikes

This tropical holiday island once seemed like an unstoppable growth juggernaut for the travel retail industry, but Hainan has recently hit the buffers. Joe Bates also reports on the passing of a duty free legend

With modern day winemaking primarily involving concrete and stainless steel fermentation tanks, or oak barrels, these techniques don’t necessarily match all the needs of the modern drinker who is looking for a more natural approach.

Penedès has become Spain’s dominant brandy provider for the first time, largely thanks to Familia Torres, reports Shay Waterworth.

With 200 years of its eponymous bitters under its belt, Trinidad’s famous brand is stepping up its overseas push. Shay Waterworth reports.

Distillers around the world are taking inspiration from other countries as well as their own traditions to liven up their offerings. Oli Dodd reports.

Consumers are buying into the botanical wine’s heritage, but education about the category is ongoing. Eleanor Yates reports.

In his inaugural column for Drinks International, Branson takes a wider look at the overall non-alcoholic spirits sector to identify which brands will thrive and which won’t survive.

Clinton Cawood finds the ‘water of life’ is gaining traction in countries outside of its traditional home base, largely thanks to cocktail innovation.

The global travel retail business took stock of four eventful decades last month at the TFWA World Exhibition and looked to the future. Joe Bates reports

Earlier this year hundreds of global industry figures gathered in Schiedam to bid farewell to De Kuyper Royal Distillers’ Mark de Witte, who retired after nine years as chief executive at the company. 

Fawn Weaver is the first African American to own a major spirits brand – and the person who unveiled the truth about Jack Daniel’s black master distiller. Shay Waterworth meets a woman on a mission to change the face of American whiskey.

With interest in Irish whiskey – and single pot still versions in particular – on the rise, Irish Distillers is investing to ensure availability of permanent editions. 

Fawn Weaver’s reveal of the Nathan ‘Nearest’ Green story has shone a spotlight on some forgotten history of the involvement of black people in the spirits industry. But that’s far from the whole story, as Oli Dodd finds.

Eleanor Yates rounds up the main events for the hotly anticipated 2024 bar industry show.

Recreations of aged spirits’ flavour profiles in non-alcoholic drinks have proved unsuccessful to date. But that could all be about to change, reports Shay Waterworth

The travel retail drinks market is experiencing a complex mix of challenges and opportunities as the industry heads to the annual TFWA World Exhibition, but there are reasons for optimism, as Joe Bates discovers.

The big two categories of Scotch whisky and cognac retain their important role in the travel retail spirits sector, but the market is evolving, as Joe Bates discovers.

They might still seem unconventional and even unacceptable to some, but plenty of people are championing these containers, as Oli Dodd finds.

Champagne houses have been grappling with volatile weather conditions for some years, and are carefully considering how best to mitigate the effects in the vineyard and the cellar. 

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.