The Explainer

‘My Tequila is the best because…’: Anneliese Grazioli dives into location, agave & distilling

The changing face of cocktail menus: Naren Young explains why simplicity is key

Scotch and a mezcal cask: The future of ageing whisky

Under cover of COVID, Kurtis Bosley worries our focus on sustainability has waned

Making a Modern Classic by Dan Gregory

Explainer: what is Irish whiskey, and how is it made?

Explainer: here’s what you need to know about liqueurs

Evan Stroeve: the problem with using native ingredients

What is sherry? Here’s how to mix it, how it’s made and more

What is vanilla? Where it’s grown, how it’s made — and how to find the good stuff

The history of rum in five minutes

What is a solera? How fractional blending works for sherry, rum, awamori and more