Why has fermentation become the ‘on-trend technique’ for so many bartenders, right now? Kurtis Bosley explains why (and what to avoid).
Explainer
Award-winning bartender Kurtis Bosley shares his tips on tapping cocktails for service.
What is grappa? Grappa and other pomace brandies are made as a byproduct of the winemaking process, another example of humankind’s ability to get some good boozing out of what would otherwise be garbage.
If nothing else, NYE is a celebration of the fact that we’ll never learn and that champagne is both great and good.
What is terroir? It means that there is a sense of place that you can taste in the wine, and this is how you can break it down.
This is the time of year where the punters start letting their hair down, and there’s no more celebratory a drink than champagne, right? But what is champagne? Here’s your primer to the most ritzy of wines.
With marijuana laws relaxing around the world, how are bartenders using cannabis in drinks? Aaron Shuttleworth details some recent cases from the USA.
Today we’re asking the question: what is rum? Here’s your guide to the basics you need to know about this spirit that pops up wherever sugarcane is grown.
What is gin? There’s never been more gin available in Australia than there is today, and it is very much in vogue with punters. Below, we’ve got a quickstart guide just what is gin all about.
For the last couple of decades what we understood to be mezcal had very little to do with what the juice was really meant to be.
What is Australian gin? Well, there’s a few ways you can look at it, but one thing’s for sure: it’s the botanicals, stupid.
American whiskey has an identity all its own — and quite different, for the most part, to those of their cousins across the Atlantic in Scotland and Ireland — thanks to the heavy use of corn and rye as the base grain.