Drinks we've tried recently that made the grade: young blood from South Africa, Texan whisky, and the most expensive rum in the world

A steal at $25,000 per decanter

Top rum and great chocolate. What better way to make the most of that under-exploited after dinner moment?

That golden rum in your speed rail – it’s as good as gold coins in your till. An Imbibe panel put 11 examples through their paces so that you, too, can cash in. ker-ching! says Clinton Cawood

Welcome to our third Imbibe Club Elite awards…

Being struck by illness and subsequently deprived of your tasting senses for a few days can turn out to be a blessing in disguise, as an enlightened Dave Broom discovers.

It used to be a one-horse race, but the white rum category has lately seen the arrival of a number of new contenders from the Caribbean and beyond. Clinton Cawood assembled a panel of rum-hungry bartenders to study the runners and riders

The Caribbean may be the best-known among the rum producing regions, but producers from Central and South America are now helping to draw rum lovers’ attention to a whole new part of the map. Imbibe assembled a team of tasters to sample a selection with the help of rum guru Ian Burrell. Clinton Cawood reports

All too often an afterthought, syrups have a huge impact on a cocktail’s appearance and its taste. Clinton Cawood joins a team of bartenders for a look at the sweeter side