For a bottle to carry the designation Vermouth di Torino on the label, there are rules that must be followed that govern how the vermouth is made. Take a look at what the new vermouth di Torino geographical indication involves.
With the latest gin creation Rutte Celery Gin, the Dutch distillery’s loving attention to detail down to the last ingredient becomes quite apparent. The refinement of gin with aromatic celery and cardamom demonstrates high distillation expertise and creativity without neglecting treasured traditions. Celery was already used by the founder Simon Rutte as an ingredient, so it has its say in the Old Simon Genever, too.
You can now get your tickets to Tales of the Cocktail's events; here, we've gone looking for the best Tales of the Cocktail seminars for each day and share with you our picks.
Whomever ends up winning the 2017 Bartender of the Year sponsored by BACARDÍ and De Kuyper, one thing's for sure — they'll be a knowledgeable bartender.
Here's four Highball recipes to try — and to make a perfect, freakin’ soigne Highball, do as Germany's Joerg Meyer does for his Boilerman Bar: they have Highball glasses in the freezer, frosty and ready to go.
Frenchman Nico de Soto owns two bars, one of which, New York bar Mace, landed at number 28 on the World’s 50 Best Bars list last year; we caught up with him on his visit to Australia, the place where he first began behind the bar.
MONIN, the world’s leading provider of flavouring products, introduces the new MONIN Inspiration app for smartphones and tablets.
Mikey Lowe looks at the difficulties Australia's first brewers faced, how they overcame them, and how the craft revolution got started.