With all the talk about mezcals these days, could it be that tequila has become mainstream? Has the zeitgeist moved on? Has tequila sold out?
We gathered together a panel of five bartenders to plough through a tasting of six tequilas to find out.
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Think Spirits has had a cracking year in 2013, and they’re not done just yet. They’ve announced that they are taking on board the popular Evan Williams range of bourbons.
Here’s one for the arty among you — champagne house Dom Perignon has teamed up or, as they say in the art world, collaborated with American artist Jeff Koons.
Frank Meier was the head bartender at Paris’ The Ritz during the 1920s and 30s. We referenced him — and this great book, The Artistry of Mixing Drinks from 1936 — in our piece on the Black Velvet. Meier was German by birth, worked in NYC and was working against the Nazis during their occupation of Paris…
For many modern wine drinkers, sweet wines are little more than an introductory drink to our more popular dry table wines. This is at odds with the quality and variety of sweet wines available though, and some basic knowledge of these different styles (and they are very different) can help you introduce customers to a brilliant array of wines.
If you want to be one of the first in the country to have a bottle of the new Australian made gin from Stu Gregor, Matt Jones and Cameron Mackenzie — Four Pillars Gin — now is your chance.
Things have been going gangbusters for popular rum brand Mount Gay of late. Not only have they released a new expression — Mount Gay Black Barrel (keep an eye out for our December blind tasting panel and their thoughts on this great new rum) — they are also celebrating their 310-year anniversary.
We’ve talked about beers brewed with wild yeasts before, of the great sour beers that come out Belgium during the colder months that have been fermented by naturally occurring yeasts (like brettanomyces) living in and around the breweries.
This was the way that all beers were made before old mate Pasteur investigated microbiology.
Hang on, what? This unique brew from New Zealand’s Yeastie Boys highlights floral notes like bergamot and citrus of earl grey tea…
There’s a boatload of innovation going on in the craft brewing scene right now — and with the innovative work that the brewers at Moon Dog are doing, you’re going to need a bigger boat. That’s because this release — called Jumping the Shark — has got loads of flavour packed in.
In the space of 10 years, sauvignon blanc came, saw and conquered the Australian wine market, claiming as much as 40 per cent of the white wine currently purchased in our shops, bars and restaurants.
If there’s one word to describe this book, it would be ‘comprehensive’.
Called 1001 Beers to Try Before You Die, editor Adrian Tierney-Jones and his team of writers have scoured the globe for the best brews going.