Irish whiskey: finding flavour

01 February, 2024

Irish whiskey looks to champion the taste profiles of its base ingredient as a way to raise category awareness.

Oli Dodd gets the lowdown on the lesser-known traditional agave spirits that could be ripe for expansion in the coming years.

Pernod Ricard UK managing director Julia Massies joined Shay Waterworth at Scarfes Bar in The Rosewood Hotel, London, to discuss her formative months in the role and the future.

Premium mixers: reducing waste

01 February, 2024

Taking steps towards greater sustainability has become unavoidable across the drinks industry, with premium mixers no exception. Clinton Cawood rounds up some of the most impac­tful initiatives of recent times.

A journey through the Loire

01 February, 2024

The wines of the Loire Valley are bucking international trends with their single variety diversity. Shay Waterworth visits the region.

Following the news that the famous monk-made liqueur was going to be harder to come by in quantities, several pioneers have stepped forward to carry the banner for a classic cocktail substitute.

Champions of tequila tradition

01 February, 2024

The meteoric rise of tequila is well documented, but not all agave spirits are equal. Eleanor Yates visited El Tequileño in Jalisco to discover the challenges of making the Mexican favourite.

The all-important Chinese duty free market is showing welcome signs of recovery after a disappointing 2023.

As a long-standing brand, Havana Club has built up a large inventory, allowing it to target the growing ultra-premium end of rum while still offering value and trade-up.

World whiskies have been gaining attention for some time, but those from India are the ones grabbing the spotlight right now.

Tequila-maker Richard Betts talks to Oli Dodd about the passion he has for creating agave spirit that protects the land and communities that live there.

Armagnac has a long history of tradition and strict governing rules, but that hasn‘t stopped the latest producers from recognising and leaning into trends.

Oli Dodd looks at the long tradition of amaro and how bartenders the world over are modernising and expanding the category.

Meeting of cava minds

03 January, 2024

Shay Waterworth attends the first cava industry summit, and finds quality, innovation and leadership – but a need for agreement on a future action plan.

Breaking bread with Altamura

02 January, 2024

Frank Grillo created his Altamura vodka to showcase the flavour of the special wheat that is its base.

Troy Arquiza outlines how, as global master blender for Bacardi, he has access to a wealth of historical knowledge to help shape rum’s future. 

A new nation of rum distillers

20 December, 2023

A growing band of rum makers are pu­tting Britain on the map – with a remit to steer the category into exciting new waters.

How will the travel retail drinks sector remember 2023? Joe Bates reviews the highs and lows of an eventful 12 months.

The rise of African rum

14 December, 2023

Tyler Zielinski discovers a whole new world of production across the continent.

A new nation of rum distillers

14 December, 2023

A growing band of rum makers are pu­tting Britain on the map – with a remit to steer the category into exciting new waters.

Oli Dodd hears how Brugal maestra ronera Jassil Villanueva Quintana perfected a new process of aromatic cask toasting.

What’s brewing in world beer

07 December, 2023

Eleanor Yates finds that, while it’s not without its challenges, beer globally is generating some interesting reasons for optimism.

How vermouth became versatile

07 December, 2023

The craft drinks movement has brought excitement and quality into the fortified, aromatised wine sector.

American zest for limoncello

30 November, 2023

Italian producers don’t see California’s offerings as a threat, but Americans are embracing home-grown versions of the lemon liqueur.

Aquavit: spirit of the Nordics

27 November, 2023

Shay Waterworth dives into Norway’s aquavit pool and finds producers striking out to gain greater global recognition.

Spanish brandy is a big hitter despite a history lacking in marketing. But Shay Waterworth finds a sector that’s brimming with innovation today.

Italian wine output is dropping, but producers are finding ways to mitigate the damage caused by climate change and fungal disease in the vineyards.

Regenerating French brandy

16 November, 2023

St-Rémy master blender Cécile Roudaut is on a mission to modernise a well-known but misunderstood category.

Growth slows for RTDs

16 November, 2023

As the rate of growth declines, premiumisation and cocktails take the lead in a still-healthy sector. Eleanor Yates reports.

Across the drinks world, producers are instigating regenerative and sustainable farming practices. Shay Waterworth reports on some of the vital initiatives taking place.

With more exhibitor space, buyers and landlords than ever before, last month’s TFWA World Exhibition showed an industry with renewed momentum.

His bar may have been named the World’s Best, but Sips co-owner Marc Álvarez is not languishing. He shares with Oli Dodd how he plans to keep pursuing his dreams.

At the end of 2021 Alexander Stein, founder of Monkey 47, acquired a majority stake in Société des Produits d’Armagnac from Pernod Ricard with the aim of restoring Marquis de Montesquiou to its former glory. 

Managing 11 outlets across a single estate is no mean feat, and factoring in sustainability and locality adds to the enormity of the task. Gleneagles head of bars Michele Mariotti talks Oli Dodd through the job.

Hamish Smith provides the annual analysis of how this year’s World’s 50 Best Bars list has panned out.

The whisky sector could be missing out on some fine liquids by sticking to current age regulations.

The duty free drinks sector has continued to recover and premiumise after Covid despite the slow recovery of Chinese international travel.

Pre-mixed drinks have come a long way since their sugary-sweet inception, and their journey continues as demand soars among voyagers.

Taylor’s Port boss Adrian Bridge talks Oli Dodd through the ramifications of the recent UK duty hikes for the fortified wine.

While extremes of heat and plentiful rain have caused disasters around the world, producers of champagne are celebrating a bumper harvest.

GN Chan, co-founder of New York’s Double Chicken Please has been named the winner of Altos Bartenders’ Bartender Award 2023 ahead of The World’s 50 Best Bars announcement next month in Singapore. 

New World rye strikes a chord

20 September, 2023

The American whiskey style has seen a boost in its fortunes in the US, and now it’s catching the eye of distillers across the globe.

Mixers think pink

20 September, 2023

Producers are innovating in mixers as they attempt to tap into new drinking trends. Eleanor Yates rounds up the latest additions.

Amaretto: beyond the Sour

20 September, 2023

Clinton Cawood finds producers are pushing forward with new and innovative serves for classic Italian liqueur amaretto.

Britain’s white rum revival

14 September, 2023

Rum tends to be associated with the Caribbean, but UK-made spirit has a long history and is now being revived.

New takes on cachaça

12 September, 2023

Sorrel Moseley-Williams finds bartenders experimenting to expand the use of Brazil’s national spirit beyond the Caipirinha.

Has the UK gin bubble burst?

07 September, 2023

The huge boom in UK gin sales is levelling off, with even the big-name brands experiencing sales slumps.

Investment, improved equipment, a warming climate – much has happened in recent years to elevate the quality and profile of English wine, particularly its fizz.

Bruichladdich’s packaging has undergone a radical overhaul, driven by environmental concerns. Global marketing director Gareth Brown discusses with Oli Dodd the unique challenges of an island such as Islay.

Belfast International Airport has not been able to cash in on the return of duty free a­fter Brexit but elsewhere the summer travel season was a soaraway success.

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La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.

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