In the next instalment of our Scottish adventures we start with the drinking holes in Dufftown, the hub of the Highlands
The next instalment in our travels around Islay; we visit the famously salty Laphraoig
At Bowmore, they use a 1966 Porteous mill to grind their dried malted barley into grist, which is then mixed with hot water to make the wort to be fermented.
after much discussion and consultation with both drinks suppliers and bars, we have decided to cancel Sydney Bar Week for 2020 and return stronger than ever in 2021.
Iain McPherson explains how switching – this new technique for jacking flavour came about
Join us for another of Bartender magazine’s Islay distillery tours. This time it’s Ardbeg, and the team are treated to an epic tour.
Join us for our next Scotland instalment where we visit Bunnahabhain – known for being an unpeated malt on an island of smoke.
“At the beginning of last week The Lobo removed ‘Plantation’ from our name in solidarity with BIPOC (Black, Indigenous, People of Colour) in the Caribbean rum industry and around the world,” said owner, Jared Merlino.
You’ve heard of grain to glass, right? Well, that’s the idea behind Kilchoman. Their tagline is ‘Islay’s Farm Distillery’, and one visit to the site and you get the idea.
Catch up with yesterday’s Facebook Live chat with some of the country’s leading operators telling their frontline stories of Coronavirus
This is the first part in our Scotland series from the July issue of Bartender mag. Read all about getting to and staying on the famous island of Islay.
There are few gin drinks quite as refreshing as the Gimlet, and none that can be made so simply. A character in Raymond Carver’s The Long Goodbye describes the drink thus: “A real gimlet is half gin and half Rose’s lime juice and nothing else.”