Saving sherry

24 June, 2024

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.

Repositioning Rioja

20 June, 2024

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.

Prowein’s new rivalry

11 June, 2024

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.

Avoiding cask fraud

15 May, 2024

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.

Hope for pisco overseas

15 April, 2024

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

India’s spirits journey

10 April, 2024

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

Teeling aims for growth

04 April, 2024

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.

Rhum arrangé goes global

13 March, 2024

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

Sake wins fans overseas

07 March, 2024

While Japan’s national drink is losing consumers in its home country, its versatility is gaining it greater recognition in wider markets.

Eleanor Yates meets Australian winemaker Sue Hodder, who believes in embracing team diversity as a great strength in the industry.

While it may seem one of the most equitable sectors of the industry, women still come up against challenges, as Shay Waterworth discovers.

A spate of upscale new liquor store openings is good news for Asia duty free, but will Chinese spending return to pre-pandemic levels?

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.

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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.