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

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

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

In our new series, Cihan Anadologlu, head bartender at Schumann’s Bar (number 23 in the World’s 50 Best Bars), gives the lowdown on the Munich scene

Vodka: Premium Bonds

17 March, 2014

Lucy Britner finds top-end vodkas are flavour of the month – even if some flavours are floundering

World's Best Hotel Bars

14 March, 2014

Global bar consultant and World's 50 Best Bars Academy member Angus Winchester shares his top 10 hotel bars in the world.

In our new series, Thanos Prunarus, owner of Baba au Rum, answers some key questions about the Athens bar scene.

Close Call

14 March, 2014

Despite reports of its demise, cork is still very much alive and kicking as the wine closure of choice. Jamie Goode assesses its fortunes – and checks out the competition

Bulleit proof

13 March, 2014

From soldier to distiller by way of being a lawyer – the creator of Bulleit bourbon has a chequered history. He shares his stories with Hamish Smith

The Australian wine industry has had its ups and downs but the sector remains defiant and dynamic. Christian Davis reports

Eco logical

11 February, 2014

Packaging design expert Kevin Shaw reveals some sobering facts about the environmental impact of wine bottles

Cocktail Syrups

07 February, 2014

Lucy Britner looks at how the Mary Poppins effect continues to influence cocktail syrups

A profile of Tony Hadley

07 February, 2014

Spandau Ballet front-man Tony Hadley is among the ranks of musicians to have launched an ale. He shares his love of beer with Hamish Smith

The face of sparkling wine could change as global warming takes hold. Hamish Smith investigates

Speyside whiskies

31 January, 2014

Gavin D Smith reports on the rapid expansion of Speyside’s distilleries

Brazil in a Bottle

31 January, 2014

Hamish Smith on the 2014 World Cup and whether it will be the making of cachaça

Boar Wars

10 December, 2013

Hamish Smith visits Roussillon in France, a region on the up despite myriad challenges – including the hogs that are driving winemakers crazy

Brandy Snaps

10 January, 2014

Brandy, outside of the classic Cognac, Armagnac and calvados sectors, is a huge, diverse category comprising mainly national brands. Christian Davis provides the picture

Moldovan wine: All Shook Up

10 January, 2014

An old country with a new approach to its winemaking, Moldova is eyeing international markets. Jaq Bayles finds plenty to write home about

Bright Outlook Port Side

10 January, 2014

Hamish Smith travels to Porto and finds optimism where he was least expecting it

A profile of Bruce Jack

10 January, 2014

Bruce Jack is one of South Africa’s best and most high profile winemakers, in charge of all of Accolade’s SA wines. Christian Davis engages with an engaging character

Guest writer Ameet Chandarana, MD of design & digital marketing firm Maynard Malone, asks: What is your brand bringing to the party? 

Cognac: China Calls Time

03 January, 2014

High-end Cognacs are in for a rough ride in China – and producers are bracing themselves accordingly. Patience Gould reports

Japanese whisky: On a High

03 January, 2014

After a supply blip in recent years Japanese whisky is once more on the march. Dominic Roskrow looks at the reasons why

Mauritius: Rum in the Sun

03 January, 2014

Mauritius recently lifted its prohibition on agricole rum, releasing a new generation of distillers keen to gain global recognition. Jaq Bayles visited the island’s first Rum Festival

Sherry: The Fino Things

02 January, 2014

Hamish Smith has been to Jerez to see whether renewed sherry optimism closer to home in the UK has translated into sales

Rock climber-turned distiller Ralph Erenzo talks to Hamish Smith about Sonic Maturation and selling Hudson bourbon to the big boys

Comment

Private Collection on parade

Another one of those low key informal briefings this time revolving around the new Johnnie Walker expression: John Walker Private Collection 2014.

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