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24 April, 2024

Handshake Speakeasy named best bar in North America

Mexico City’s Handshake Speakeasy took the top spot in the live awards ceremony of North America’s 50 Best Bars held in San Miguel de Allende, Mexico, last night.

Campari Group has doubled the production capacity of Aperol by expanding its Novi Ligure plant in northwest Italy.

French vodka brand Grey Goose has announced the launch of a limited-edition bottling produced with Alpine spring water and winter wheat and filtered at sub-freezing temperatures.

Satan’s Whiskers took the title of Best Bar in the UK at the CLASS Bar Awards 2024, which took place last night (16 April) at Battersea Arts Centre in London.

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Friarwood wine and spirits merchant has announced it has gained exclusive rights to import Italian gin Seatrus in the UK.

Scotch whisky brand Aberfeldy has partnered with Argentinian Winery, Finca Ambrosia, for the most recent edition to its Wine Cask Collection.

Molson Coors Beverage Company has announced its plans to invest more than £100m in its UK brewery and beverage network over the next five years.

Independent bottler Douglas Laing & Co has entered the single malt market with the launch of its non-age statement Strathearn single malt.

Patrón tequila has announced it is bringing back Patrón XO Cafe to the US having discontinued the product three years ago.

The Demeter Collection, created to recognise the work of women in the whisky sector, has raised nearly £50,000 at auction for the OurWhisky Foundation.

Altamura Distilleries is set to launch into Australia this April, marking further expansion of the brand's global distribution, as it recently launched into India.

William Grant and Sons has launched a new high-aged blended Scotch brand, Wildmoor.

Danish distillery Stauning is expanding its core portfolio with the launch of a new expression, Høst (40.5% abv).

Spanish wine producer Familia Torres has been named The World’s Most Admired Wine Brand 2024 in the 14th edition of the ranking.

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La'Mel Clarke

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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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