Oli Dodd tackles the tricky subject of how the practice of putting additives into the agave spirit might be regulated.

Long known mainly for Malbec, Argentina is creating greater interest in its wine offering with lighter styles that both play to consumer trends and showcase the country’s terroir. Eleanor Yates reports.

Massively popular domestically, the serve needs to break international barriers if whisky producers are to increase exports.

In what looks like a mirror movement of wine some 50 years ago, agave spirits are finding their feet in unlikely quarters, finds Shay Waterworth.

Clinton Cawood finds sambuca remains a traditional category but one that is being promoted via creative cocktail serves.

An old tradition is getting a new lease of life as a historic serve finds new fans. Shay Waterworth has the background.

Alfred Gratien has stuck more by champagne’s historical production methods than many, but it is also embracing modernity in the winery. Eleanor Yates reports on the latest from the house.

The long-running success of the DFS Masters of Wines & Spirits event underlines the strength of the luxury drinks sector in travel retail, but shopper attitudes in this ultra-premium tier are changing, writes Joe Bates.

Toasting barrels, as opposed to charring them, has taken off in the States in the past 10 years. Shay Waterworth looks at how the practice has matured.

Shay Waterworth reports on the dramatic fall of the fortified and the organisations working to engineer its revival.

In some countries, the amount of spirit lost to evaporation during ageing is known as the angels’ share, but for those where it is very extreme, it takes on a darker mantle. Eleanor Yates investigates the challenges of the process.

The famous Spanish wine faces challenges from the climate and consumer trends, but producers argue a shift in style focus and quality can improve Rioja’s prospects. Shay Waterworth reports.

When Russia invaded Ukraine, Nemiroff­ was hit hard – but new markets and a new partnership are seeing the vodka regain and grow its standing.

Colm McLoughlin, chief executive of Dubai Duty Free and one of travel retail’s most high-profile figures, has announced his retirement after four decades in the industry. Joe Bates looks back at the Irishman’s extraordinary career.

In 1994 Prowein launched with just 321 exhibitors across 2,300sq m and registered 1,517 visitors. 

A new bar recognition guide has just released its ­first set of awards. Oli Dodd gets the lowdown on where the Pins have dropped and where’s next in building the brand.

The London bar community was rocked in April by the news that Lyaness bartender Alexandra ‘Lexie’ Constantinescu had unexpectedly passed away on an extended trip to Cuba, where she had previously been competing as a UK finalist in Havana Club’s Cocktail Maestros competition.

Chile has endured some of the harshest wine-producing climates in recent years, yet the country continues to show resilience amid adversity. 

With interest in flavours waning, consumers are returning to more traditional styles.

Hamish Smith asks the people who have fashioned a legacy cocktail how it’s done.

With whisky an increasingly desirable collectible, scammers are becoming rife. Oli Dodd speaks to the founders of a platform designed to protect private investors from being duped.

Having recently attended Naked Malt’s Live Naked Bar Swap competition in Copenhagen, Shay Waterworth caught up with global brand manager Colette Duff and master blender Marc Watson to discuss the brand’s direction.

Hayman’s Gin has been around since 1863 and its ability to maintain tradition while innovating has ensured it remains relevant in a crowded market.

As the duty free business gathers for this month’s TFWA Asia Pacific Exhibition & Conference in Singapore, Joe Bates senses a shift in industry focus towards India.

Oli Dodd drills down into the Campari acquisition of the famed cognac.