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China: A New Reality
Scotch: A New Reality

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

Rum Report: The Spanish Style

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

Love in a cold climate

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

Serious botanicals

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

German wine: Making Waves

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

Plenty more fish in the sea

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

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

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: Behind the Enigma

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

A View from the City: Munich

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

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

World's Best Hotel Bars

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

A View from the City: Athens

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

Close Call

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

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

Australian wine: Fighting spirit

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

Eco logical

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

Cocktail Syrups

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

Tony Hadley
A profile of Tony Hadley

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

Sparkling wine: A world turned upside down

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

Speyside whiskies

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

Brazil in a Bottle

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

Moldovan wine: All Shook Up

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

Brandy Snaps

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

Bright Outlook Port Side

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

Bruce Jack
A profile of Bruce Jack

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

Building brands through storytelling

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

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

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

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

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

Ralf Erenzo
Craft work: A profile of Ralph Erenzo

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

Aquavit: Water of Life

Aquavit is Scandinavian flavoured vodka or a Nordic version of gin. Christian Davis explores his roots

Rum's road to the dark side

Rum stirs up more than just flavours. Lucy Britner finds out what’s happening in cocktail culture

Boar Wars

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

Irish Whiskey: Distilling Gem

Irish Whiskey is booming every which way. Everyone appears to be up for it, including Christian Davis who went to the Midleton Housewarming in the Emerald Isle

Gift Packaging: It's a wrap

There’s big money to be had in the world of drinks gifting. Hamish Smith investigates

A profile of Rachel Barrie

Rachel Barrie is on a mission to broaden the drinking demographic of Scotch. Jaq Bayles caught up with the Morrison Bowmore master blender at Glen Garioch distillery

Vodka in the US: Architect of Change

Vodka really is the chameleon of the spirits world. Lucy Britner uncovers its many guises

Herbal Hotspot

Recruiting new consumers is the main challenge facing bitters, but the cocktail is there to help. Patience Gould reports

Robbie Bargh
Raising the Bargh

Robbie Bargh is head of the Gorgeous Group, which comes up with concepts for the hospitality business. Crucially, it also makes them happen. Christian Davis catches up with the ideas man

Cocktail equipment

Cocktail-making can require an astonishing array of equipment. Lucy Britner consults the experts on what they really can’t do without

Barrels
Sherried Malts: Barrels of Distinction

Sherry casks are pricey but offer malt whisky another dimension. Gavin D Smith reports

Indian whisky
Indian Whisky: Country at a Crossroads

Diageo’s purchase of Indian drinks group United Spirits once again puts the spotlight on a true sleeping giant. Dominic Roskrow on a divided sector

Shuijingfang, baijiu
Baijiu: Dark Matter

Baijiu is the world’s biggest spirit with the world’s biggest consumer base. It is already international but can it broaden its appeal to western palates? Hamish Smith reports

Patrick van Zuidam
The Dutch Master: a Profile of Patrick van Zuidam

Patrick van Zuidam is one of the new generation of Dutch distillers for whom quality is paramount. Christian Davis visits

Spanish Wine

Spain may be Old World but it is arguably the least Old World of the major wine producing countries. Christian Davis reports

The G&T

In Spain it’s treated with a reverential respect which has hitherto not been apparent in other gin strongholds – but now the G&T is under the spotlight. Patience Gould reports

Cocktail Culture

Lucy Britner provides the definitive lowdown on cocktail culture

Shochu: A Drop in the Ocean

Japanese shochu is seeking broader shores, and interest from restaurants and cocktail bars outside its homeland are providing hope. Hamish Smith talks to the purveyors of this unusual distillate