Get the history of rum in five minutes in this extract from JERRY, the beverage learning platform.
Explainer
What is a solera system? It’s a fractional blending system — but what the hell is that? Well, let’s look at the history of the solera and from whence it came.
We’re looking at añejo tequila and extra-añejo tequila this month — here’s a look at the regulations that define the category, and a few bottlings that demonstrate the interplay of agave spirit and wood.
What is anise? The simplest way to describe anise? It kinda tastes a little like liquorice. But it also has a citrusy, fresh character to it — one which lends itself well to drinks of the spirituous kind.
I was in sotol country, a hot, barren wasteland of yucca, creosote and mesquite with horizons broken by dramatic mountainous rocky outcrops cutting across the landscape
Here’s the Scotch whisky rules, how distilleries innovate and differentiate within the rules, and 10 scotch whiskies worth giving a go.
What is yeast, and how does yeast make alcohol? Humans have been mucking around with the stuff for around 5,000 years to get a buzz on.
What is MSG? It’s a flavour enhancer, and one that has many detractors and which is subject to some gross misinformation — even racism.
The production of distilled spirits is a complicated process — here’s an outline of some of the main differences between pot stills and column stills.
With world tequila day taking place on the 24th this month, here’s a tequila primer to refresh your knowledge.
What makes it interesting is the lack of rules in the category as to what can be called rum; as for what makes it infuriating, well, look toward that lack of rules again.
Salt. It was once, like many of the ingredients you use behind the bar, a…