Tom Hollings takes a look at three emerging grape varieties demanding your attention, and offers up a recipe for the New York Sour…
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Lift open the lid on most mainstream beers and what you’ll find is pretty good; but it is also pretty tame. You’ll get some combination of various proportions of malted barley, hops and water. And most will taste very much the same. But some brewers are doing things a little bit differently.
East Ninth Brewing have released a limited edition dark lager for winter drinking fun. It’s an all natural beer brewed using five different malts, with notes of roasted coffee and dark chocolate, and hints of burnt caramel.
Hemingway is the bartender’s booze-fuelled writer-laureate, and Philip Greene has pulled together all the drinks Hemingway wrote about, giving recipes and a little bit of the backstory. It’s like a good Hemingway novel, without the all that boring non-booze stuff.
A rare expression of Lillet that can age for up to 15 years, and new research suggests that hipsters are pushing the price of beer up.
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.
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.