DI talks to Sandy Hyslop

19 December, 2014

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.

Raki comes to the table

09 December, 2014

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

Sweet Wines: A Noble Pursuit

08 December, 2014

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

Irish whiskey: Sky's the limit

21 November, 2014

Irish whiskey is really pushing forward as a spirits category. With the world’s thirst for whisk(e)y, the sky appears to be the limit. Christian Davis reports.

Mineral Water: Make it Clear

17 November, 2014

Attention to detail can turn a good bar into a great one and ensuring you use the right water is a matter of taste, finds Lucy Britner

Prosecco: hard graft

07 November, 2014

Hamish Smith travels to the Prosecco Hills and finds that, while the Italian sparkler is outselling champagne, its bubbles don’t necessarily reach the top

As gin continues its relentless seduction of the cocktail cognoscenti, Holly Motion ponders its enduring appeal

Connecting with consumers

27 October, 2014

When connecting with consumers brands must lean into change, writes DI guest writer Nick Vale, global head of planning at Maxus.

The whiskey engineer

16 October, 2014

Jeff Arnett wanted to build cars but his life took another path. Hamish Smith talks to the man behind Jack Daniel’s

Japan's rice wine

16 October, 2014

Sake is an ancient drink in Japan that is finding fortune across other markets. Jaq Bayles looks at its appeal

Guestwriter Steve Raye of Brand Action Team tells us his practical advice for exporters looking for a US importer. 

Island of dreams

19 September, 2014

Can Scottish single malt meet the commercial demands of the marketing men but still be true to its traditions? Dominic Roskrow asks Islay’s whisky makers what they think

A way of life

19 September, 2014

Dark aged rums are seen as the serious members of the party spirit family. But they’re also the ones spearheading innovation. Christian Davis reports

New routes to market

16 September, 2014

Guest writer David Atkinson of marketing agency, Space, tells us why there is a gap emerging between consumers and spirits brands and how new routes to market must be found.

The Tonic for Gin

12 September, 2014

Spain is experiencing a great gin renaissance and is a must-embrace market for premium producers, reports Holly Motion

Cocktail Specials

09 September, 2014

What does it take to make and maintain a great cocktail list? Christian Davis asks around

Whisky in Africa

20 August, 2014

A variety of elements are combining to make African countries exciting prospects for whisky producers. Hamish Smith investigates

Spirits writer Dave Broom has a long pedigree. Hamish Smith caught up with him at the Havana Club Grand Prix 2014

Keep it classic

07 August, 2014

As Patience Gould discovers, liqueurs are often the perfect foil to mainstream spirits  – particularly when it comes to the mixing circuit

Agave shortage doesn't just mean higher priced tequila. DI's guest writer Dale Sklar, tells us how the black market for agave is back and how the 'Coyotes' are once again prospering. 

After a high-tide in 1966 that lay waste to Venetian vines, the indigenous Dorona grape was hanging by a thread. 

Getting on the list

24 July, 2014

It is common practice for brands to offer incentives to bars in return for a listing and this works in everyone’s favour – but does it mean smaller players miss out?  Hamish Smith investigates

Monsieur Cuba

25 July, 2014

Françoise Renié wants everyone to join the Havana Club – and his approach via Cuban culture is certainly paying off. Hamish Smith met up with the marketer in Cuba

Single malt is growing in travel retail with increased premiumisation and demand for exclusivity. It tells us a lot about the category’s burgeoning fortunes around the globe. Joe Bates reports

Armagnac is claimed to be the oldest brandy in France, and in the past was consumed for its therapeutic benefits. Christian Davis gets a prescription

The winemakers of Rioja are doing exceptional things in their attempts at diversification. Hamish Smith reports

Wray & Nephew master blender, Joy Spence, recieved the Outstanding Contribution award at the ISC 2014. Hamish Smith got her reaction.

The lighter side of wine

11 July, 2014

Jamie Goode investigates the possibilities for reduced alcohol wine

These versatile brews are growing in popularity at a rate of knots as they become a vital part of the bar call. Patience Gould investigates

Absinthe: Ever Green

27 June, 2014

The purveyors of fine absinthe are being vindicated and the category is slowly but surely earning proper respect. Dominic Roskrow looks at a category on the comeback trail

The wines of Lugana around Italy’s Verona are well known in Europe, but now producers are on a mission to take them to the rest of the world. Jaq Bayles reports

Changing Chile

20 June, 2014

Long seen as the dependable but unexciting workhorse of the wine world, Chile is starting to show new colours. Jamie Goode reports

Eyes on the prize

20 June, 2014

Despite the current downturn in China, Cognac houses big and small remain convinced Asia will continue to deliver growth over the long term, writes Joe Bates

Pisco power

16 June, 2014

The South American grape brandy is garnering a new legion of fans worldwide on the back of a slew of  restaurant openings. Hamish Smith reports on the trend

Trouble in paradise

16 June, 2014

Mezcal is making its way into the drinking repertoires of new fans worldwide. But it’s not all plain sailing for the agave spirit. Hamish Smith reports

Jamaican rum is a reference point of the rum taste spectrum. Hamish Smith looks into its past, present and future

Hamish Smith explores some of the lesser-known rum-producing areas

In the week that Pernod Ricard UK announced Campo Viejo Tempranillo has become the UK’s no.1 red wine by value, Hamish Smith travelled to Rioja to speak to Christian Barré, chairman and CEO of Pernod Ricard Winemakers Spain.

Scotch: A New Reality

30 May, 2014

Scotch faces new challenges as some ‘emerging’ markets look to actually have emerged and even entered decline. Hamish Smith reports

Mixability is helping the Spanish-style spirit to a renaissance. Lucy Britner explores the background

Love in a cold climate

14 April, 2014

North America has fallen for Canadian whisky. Hamish Smith charts the courtship rituals of the major players with eyes on the category

Serious botanicals

14 April, 2014

Visitor centres, craft distilleries – gin is upping its game globally. Lucy Britner watches the spirit get down to business

German wine: Making Waves

09 April, 2014

Germany is a small, mature wine producer and is also one of the largest importers of wine in the world. Christian Davis reports

Hamish Smith was a judge at the China Master Bartender Competition that took place last week at Hotelex Shanghai’s That’s Spirits exhibition

Three Amigos

26 March, 2014

Some new faces have appeared on the Jalisco horizon but is Tequila Town big enough for all of them? Hamish Smith takes a wander over yonder

Liqueurs: Forever Young

26 March, 2014

From their traditional role in the cocktail firmament, liqueurs are now being used to make spirits more accessible to the younger generation, says Patience Gould

Vermouth is an aromatised, fortified wine and some would claim it was the ‘first wine’. Yet to many, especially consumers, it is an unknown quantity. Christian Davis investigates

Comment

WSET: China – has the bubble burst?

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

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