We’ve been big fans of the Woodford Reserve Master’s Collection recently and they’ve added to the range with this Four Wood Bourbon. The aim is to have each type of wood used in production discernible in the end product, according to Master Distiller Chris Morris.
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We ask Michael Ward of Tamborine Mountain Distillery for his expert tips on making liqueurs, and find out the four things you need to know about what defines a liqueur — according to the EU, at least…
New to the country is this good lookin’ Scandinavian vodka: Heavy Water. Named for a group of Norwegian saboteurs operating during the latter part of world war two, the quality lies in how the spirit is produced, having picked up a number of gold medals at different spirits competitions — the San Francisco World Spirits Competition among them.
Jameson is riding the surge of interest in Irish whiskey, adding a new expression to their range. It’s called the Jameson Select Reserve, and is a combination of single Irish pot still whiskey and a rare small batch grain whiskey.
Spiced rum has become pretty popular over the last few years. Perhaps it because of…
It’s not often that you turn 250 years old, but that’s exactly the anniversary that Cognac producer Hine is ringing in this year. To commemorate, they have produced a special limited release bottle (and just 250 of them).
Brown Forman are following up the success of El Jimador Reposado with the release of a blanco and anejo variant.
At the time of press, Baz Luhrmann’s epic, The Great Gatsby is showing on our silver screens in all its dramatic, alcohol-fuelled glory. While the reviews may be mixed, the novel recalls an era of epic drinking…
It shares all the hallmarks of its bigger brother — like the George T. Stagg it is a big, bold whiskey bottled at barrel strength — but lands at a more accessible price.
Think Spirits unveiled their brand new rewards program July 1st — what trade marketing manager John Gakuru describes as “the world’s first frequent flyer program for bartenders.” We asked him to explain how it will work.
Vodka — it’s been declared dead so many times, yet it isn’t going away. This tasting was, in many respects, one of the most difficult blind tastings we’ve arranged so far.
In our June issue, publisher Dave Spanton took a trip through Oaxaca as part of his agave spirit tour with the incomparable Phil Bayly and Tomas Estes. Oaxaca obviously is all about the mezcal, and we checked out just what it is that makes mezcal the elemental spirit that it is. See below for a guide on identifying traditional, artisanal mezcal.