Pernod Ricard has reported sales and profit growth of +1% for H1 2014/2015, after declines in China and the US halted overall advances.

Here we look at the brands used by the World's 50 Best Bars in cocktails.

Next up in our report into the top brands at The World's 50 Best Bars is aperitif and digestifs.  

Next up in the Brands Report is beer. 

Bartending duo Thomas Aske and Tristan Stephenson launched a range of pre-mixed drinks yesterday at their London bar, Worship Street Whistling Shop.

William Grant & Sons believes the single grain category will join single malts and blends to become “the third pillar of scotch”.

Drinks buyers wishing to guarantee a place at Monday's Think Gin event can register today (Friday) up until 5pm.

Whether for topping cocktails or sobering customers, bottled water is an indispensable part of the bar’s armoury.

Drinks International and Off Licence News’ inaugural Think Gin debuts at Merchant House in London on Monday February 9. Here’s our guide to what visitors can expect.

Diageo has appointed a digital and e-commerce manager for Europe – a new role created to unify the company’s digital practices and develop a comprehensive digital presence.

The Australian wine producer Yalumba, which claims to be Australia’s oldest family owned winery established in 1849, has announced senior management changes.

British MPs gathered at the House of Commons yesterday to show support for the scotch whisky industry.

Chapel Down Group plc has announced that it has completed two long term land leases increasing the total under lease by 181 acres to 326 acres (73/131 hectares). 

Bacardi has unveiled new Art Deco-inspired packaging for its eponymous rum range. It is the first time it has updated its bottle design in more than a decade.

As demand for sparkling wine shows no signs of abating, the New World is taking its chances and offering quality like never before, as Jamie Goode reports

Distillers in Tennessee are whipping up a storm as they continue to debate the definition of their whiskey. Dominic Roskrow reports

When it comes to brandy South Africa does not get much of a look in. Yet its best are up there with the world’s greatest.  Christian Davis reports

Adventurous flavours are on the cards for sugar syrups in 2015, as Lucy Britner reports

Gregory Dal Piaz, editor of Snooth.com, discusses where your next great wine will come from

Panos Sarantopoulos, chief executive of Rémy Cointreau’s liqueurs and spirits division, is on a mission to get the iconic orange liqueur behind every bar. Christian Davis meets him

Brazil’s cachaça is carving out an identity for itself ahead of the 2016 Olympics, as Richard Woodard reports

Jaq Bayles finds that port may at last have found some ways to make itself attractive to a younger generation. And even the most traditional producers are at peace with it

Sandy Hyslop, Chivas Brothers’ master blender, is hands on. He’s not one for travelling long haul most of the year. Christian Davis tracks him down to where he is happiest.

Hamish Smith investigastes the resurgence of an old spirit

Despite facing a litany of challenges, the travel retail business is upbeat, as the TFWA World Exhibition proved. Joe Bates reports

It may not have the raciest of images, but sweet wine is undergoing quiet change. Jamie Goode reports

Flavoured spirits drinks are being released at a pace. But are they blurring the rules over whisky production, and are they just a passing fad? Dominic Roskrow reports

Hamish Smith meets the latest generation of the world’s most famous triple sec family

Drinks International's editor Christian Davis was at Diageo's half-year results briefing.

Patience Gould sees in the new year with a Sunset Boulevardier – and celebrates the latest from Chivas Regal

Patience Gould assesses what’s going on as things shake up in the tequila and Irish whiskey categories

Or does it just need to be pumped up, asks Ian Harris – CEO of WSET