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New Daffy's Gin, an international spirit with a Scottish heart
It's a new year and we're starting as we mean to go on: with some unusual drinks. First up, mead and salt-water beer.
A full week of Bourgogne-themed celebration starts on Monday
Big bottles, big ambitions… and a big future for cider. Susanna Forbes and a team of tasters look at the producers making ciders that aim to challenge the grape’s food-matching supremacy head on
From the giddy heights of Côte-Rôtie, to the more affordable wines of Saint-Joseph, the Northern Rhône is a sought-after region for on-trade reds. Clinton Cawood joins a tasting panel in a quest for Syrah heaven
It’s not just gin – there’s been plenty of energy in the tonic category of late, too. Clinton Cawood joins a panel of bartenders, and learns that with great choice comes great responsibility…
We spent the year tasting our way around the world of wine, from Turkey to Swartland, and through a herculean number of spirits.
Get stuck in with Greece's resin liqueur.
Agave expert Iván Saldaña talks issues on mezcal production and launches his own products
We selected our favourite wines at the recent French Wines with Style tasting, and we've got a case of the best to give away
Our picks from recent portfolio tastings and field trips...
There are few vinous subjects more controversial than the concept of natural wines. Clinton Cawood and a panel of sommeliers pitted a flight of additive-free wines against a selection of regular examples, to see what would come out on top
Who needs Pinot when you’ve got blanc de blancs like this? Giles Fallowfield puts a wide selection of Chardonnay-centric champagne in front of an appreciative team of sommeliers
As the seasoning in a cocktail bartender’s arsenal, there’s no doubting the importance of bitters behind the bar. Clinton Cawood joins our Imbibe panel as the tasters brave a weird and wonderful selection of flavours
It’s not every day that you need your passport for a wine tasting, but Matthew Clark’s decision to partner up with The Gorgeous Kitchen at Heathrow Terminal Two brought a whole new meaning to the term ‘flight of wines’. Chris Losh reports