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City Guide - Tel Aviv and Jerusalem

World's 50 Best Bars editor Hamish Smith imbibes at Israel’s finest

Parker points back

Robert Parker is the biggest name the wine world has ever known. Hamish Smith caught up with him to find out how his name was made.

Champagne: The Right Road

The champagne category needs to claw back its premium status to survive this competitive market. Giles Fallowfield reports

Pulling out the stops

New solutions are bringing closure to the debate. Jamie Goode reports

Brandy Report (12/12): Brandy in travel retail

Last up from the Brandy Report is a look into brandy sales in the Travel Retail sector.

Brandy Report (11/12): Flavoured brandies

Peach is the next flavour seducing consumers in the HQ of flavoured spirits. Hamish Smith tracks the sugar rush to brandy

Brandy Report (10/12): Brandy in the US

The US is back spending and brandy, imported and domestic, is set to benefit. Hamish Smith charts the market’s turnaround

Brandy Report (9/12): Brandy in Russia

Russians are exhibiting a paradoxical approach to economic difficulties, reports Richard Woodard

Good fella

Cocktail entrepreneur JJ Goodman has spent his life making his own luck. He tells Hamish Smith how he went from chicken shop to bar royalty

OZ Wine: Outback steps forward

The Australian wine category has had a turbulent time with surplus, a strong dollar, corporate travails among the major producers and consolidation. Christian Davis reports 

Guillaume Deglise: Meet the Showman

He is French. He speaks five languages. He loves and collects wine. He has sold champagne. Who better to run Vinexpo? Christian Davis meets Guillaume Deglise

Brandy Report (8/12): South African Brandy

Hamish Smith gets under the skin of South Africa’s little-known gems.

Champion of brands: Gerard Basset

As an expert sommelier and owner of one of the the biggest brands in hospitality, Gerard Francis Claude Basset OBE is a big believer in brands. He explains to Holly Motion the vital role they play in the wine industry 

The Brandy Report (7/12): Spanish Brandy

Producers of top Spanish brands are hopeful for the future, says Dominic Roskrow

The Brandy Report (6/12): French brandy

In the latest instalment of the Brandy Report Hamish Smith looks at French brandies from outside of Cognac and Armagnac.

The Brandy Report (5/12): Armagnac - Springing the lid of innovation

Experimental cask finishes, single cask bottlings and unaged spirits… Ian Buxton has been to Armagnac and finds innovation making advances on tradition 

The Brandy Report (4/12): The Promised Land

Could any another brandy styles emulate cognac’s success? Richard Woodard looks at the candidates for premium enlightenment 

Pastis: The Star Anise

The pastis market may be a mature one, but it is using tradition alongside innovation to recruit new consumers. Richard Woodard investigates

The Brandy Report (3/12): Cognac

In the latest article of the Brandy Report, Nicholas Faith discusses the downturn in the ever-volatile cognac market

The Brandy Report (2/12): The Philippines

In the second article of the Brandy Report series, DI investigates the Philippine brandy market

The Brandy Report: Introduction (1/12)

In the first of our new series of reports on the global brandy sector we introduce the category - where it is now, and where it is headed.

Sparkling Wine: A Brave New World

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

Tennessee Whisky: Don't Mess With Tradition

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

Rainbow Brandy

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

ProWein 2015: Specialist Insight by Gregory Dal Piaz

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

Sugar Syrups: Hitting the sweet spot

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

Agent Orange: Panos Sarantopoulos

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

Cachaça: In Full Flow

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

DI talks to Sandy Hyslop

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.

Valuing the Douro

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

Raki comes to the table

Hamish Smith investigastes the resurgence of an old spirit

Star Studded: TFWA World Exhibition Review

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

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

Are flavoured spirits a honey trap?

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

Heritage and future: Alfred Cointreau

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

Irish whiskey: Sky's the limit

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

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

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

Gin Cocktails: Timeless Classic

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

Connecting with consumers

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

The whiskey engineer

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

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

Understanding and appreciating the US market

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

Island of dreams

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

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

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

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

Cocktail Specials

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

David Broom: Sweeping a Path

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

Whisky in Africa

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