You are not logged in.
Climate of discord shakes confidence
Last month duty-free executives headed to the stunning Red Sea-based King Hussein Bin Talal Convention Centre for the annual Middle East & Africa Duty Free Association (MEADFA) Conference. Despite the spectacular setting, the mood there was likely to have been sombre.
The ‘sucker deal’ view of duty free
An article in The New York Times exploring where to find the best duty free bargains in the Americas caught my eye recently.
What possessed me? I shouldn’t have done it. We’ve all been warned about going online at night, specially after a drink. I know where it’ll lead and how grubby and ashamed I will feel afterwards.
Business columnist Hamish Smith discusses whether Islamic countries could be the next growth engine of the drinks industry
David Williams: don’t discount the discounters
It was during my first visit to Prowein in 2000 that I first came across the idea of discounters.
David Williams on tastings: It’s not rocket science
An early Monday morning, and the BBC radio newsreader has reached the final item of the 7am bulletin. As is the convention with any news story preceded with an “and finally”, the item is meant to signal a change of pace, offering some light relief.
Joe Bates: “Truth is to be found in adventure”
Monsieur Bates. Je suis ici!” shouts a leather-clad biker, gesticulating wildly outside the roar and bustle of the Gare du Nord on a sunny October morning.
Is the message getting through?
A few years ago, on the day they banned cigarette smoking in the UK’s pubs, bars and restaurants, I was at a press conference with the new chairman of the Scotch Whisky Association.
Airports need to sort the basics
Over the past year I have heard several people in the travel retail sector grandly refer to their business as the ‘sixth continent’, to underline just how important the channel has become to the drinks industry.
The Beginning of the Beginning
After the "normalisation" of Cuban-American relations this summer, DI's business columunist Hamish Smith tells us when to expect the doors of bussiness to swing open and what it will mean for the rum industry
How would you define ‘Irish whiskey’?
It’s not as stupid a question as it might first seem. It’s a spirit made from grain, yeast and water in the country of Ireland, right?
Despite some gloomy reactions among city analysts to Diageo’s full year results to June 2015, chief executive Ivan Menezes was very upbeat at his briefing to journalists and city analysts in a top London restaurant today (July 30).
The trials and tribulations of getting your favourite tipple
Patience Gould puts in a good word for the multinationals who are promoting spirits and helping to bring them more into the mainstream
Cocktail Corner: Lime, Sugar and Rum
World’s 50 Best Bars academy member, Jan Warren, kicks off the first in a series of cocktail columns with a focus on the Daiquiri
Pure Gould on what it means to be handcrafted
Patience Gould looks at a titan of the vodka world and how its ‘handcrafted’ approach is appealing to the Millennial generation
Drinks International's editor Christian Davis on Jameson's bottle your own initiative.
Pure Gould on Vinopolis closure
Patience Gould gives the lowdown on some of the changes and improvements being introduced at this year’s Vinexpo
DI's Christian Davis on Pernod's roundtable
Drinks International's editor Christian Davis was at Pernod Ricard's roundtable.
Menezes relaxed as Diageo splutters
Drinks International's editor Christian Davis was at Diageo's half-year results briefing.
Pure Gould on Sunset Boulevardier and Chivas Regal
Patience Gould sees in the new year with a Sunset Boulevardier – and celebrates the latest from Chivas Regal
WSET: China – has the bubble burst?
Or does it just need to be pumped up, asks Ian Harris – CEO of WSET
Patience Gould on tequila and Irish whiskey
Patience Gould assesses what’s going on as things shake up in the tequila and Irish whiskey categories
Pure Gould: Raising a glass to Bombay
Patience Gould witnesses an historic moment in Bombay Sapphire’s history – and raises her glass to the company behind the brand
Patience Gould on Make Mine a Martini
Patience Gould gets to grips with her new favourite read – and wishes she could ask the author some questions regarding the world’s current state
Patience Gould and the Margarita
Patience Gould is entranced by Cointreau’s literary offering – and its contribution to her new favourite drink, the Margarita
Another one of those low key informal briefings this time revolving around the new Johnnie Walker expression: John Walker Private Collection 2014. As has become customary, held in London’s Soho, officiated over by Diageo’s head of whisky outreach, Nick Morgan and in the hot seat a jet and train-lagged master distiller, Jim Beveridge.
As the Scottish referendum looms, Patience Gould ponders the possible fate of the scotch whisky industry if EU membership is lost
It’s hard to know what Diageo is really thinking. But sat at the trade tasting of Haig Club in London yesterday, I had a glimpse into its inner workings.
Wrong motion, right discussion
Hamish Smith was at The Distillers City Debate, where the future of rum was the topic of discussion
Peter Holland explains how rum, above all other categories, is vulnerable to mis-labelling
Pure Gould: David Beckham and Blue Bottles
Patience Gould was unsure about Diageo’s latest approach to Scotch marketing, but is coming round to David Beckham and blue bottles
Pure Gould - the burgeoning of Gruppo Campari
Gruppo Campari has become a major force in the global drinks industry. Patience Gould looks back on its humble beginnings
The Battle of Flavoured Scotch
The flags of war are unfurled and hoisted, and the powerhouses of the spirits industry have readied their infantry. The battle of Flavoured Scotch can now begin.
Patience Gould has been following the fortunes of the drinks giants – and of the countries where they seek those fortunes
Last night in London kilts and headdresses collided as two very distinct worlds united. It’s hard to imagine there has ever been a more amusingly incongruous marriage than Scotland and Brazil.
The Pernod Ricard team were in London today (February 18) to flesh on the bones for their half year interim results which were announced last week.
Diageo: Playing the numbers game
Playing the numbers game Diageo’s interim results for the six months to December 31 which were reported yesterday (January 30), make bleak reading.
Patience Gould charts the ups and downs of Whyte & Mackay as the distiller once more goes on the market
There’s been a shift in the way drinks are marketed. Patience Gould looks at the new worthy contenders
Jan Konetzki, head sommelier at several Gordon Ramsay restaurants, has outlined the dos and don’ts of pitching wine to sommeliers.
A lesson in the art of whisky blending
A scotch whisky distiller, when asked recently if he made any blends, was gloriously sniffy and dismissive of blended whisky. It would have been interesting to see and hear what he would have made of the Johnnie Walker Directors Blends, which I got to taste last Thursday (November 28) in London.
Last night (Tuesday December 3), I attended a tasting of Balblair vintages. We tasted five whiskies, 2003, 1997, 1990, 1983 and 1969, prefaced by a glass of Balblair’s base spirit.
I have just returned from the celebrations to mark the 20th anniversary of Havana Club International. Standing in a huge hall with more than 1,000 people – mostly employees but also people associated with the company and the eponymous Cuban rum brand – it became obvious what a force for good an alcoholic drinks brand can be.
Last night I was at the London Gin Summit, which, contrary to its lofty title, was a relatively low-key meeting of drinks commentators and producers bound by a common craft, encircled by a common road (...the M25). The premise for the summit was the question: ‘should London-distilled gin be protected?’ and this is what happened...
Steffin Oghene talks tequila at El Fortaleza, one of the distilleries visited on a tour of the region
Brokeback Mountain: Ardbeg runners show the love for Saddle [sic] whose back hampered progresss over Islay's hills
Former Drinks International editor Patience Gould takes a look at the great age debate that’s aging in the whisky sector.
Listening to BBC Radio 4 this morning (July 31), I heard the voice of the new chief executive of Diageo. Ivan Menezes coped well with the busy, bustling questions from the Beeb’s city correspondent in the minute or so allotted to the interview.
Former Drinks International editor Patience Gould enjoys cocktail innovation from Cognac and Japan
Some like it… with raspberry sorbet
You don’t often go to a whisky tasting and get given raspberry sorbet, half way through. Sniffing strawberry and getting a vanilla stick stuck up your nose, isn’t common either.
