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The rise of experimentation in mixology may make the consumer experience more exciting, but it can also make it more dangerous. Camper English highlights the ingredients that bartenders should watch out for as they craft their daring drinks
We caught up with recently awarded Master Sommelier Pierre Brunelli to talk blind tasting, studying far from London and how to mentally prepare for the MS programme.
Bacardi and Revolución de Cuba have launched a limited-edition rum.
Antwerp-based food journalist Barbara Serulus' practical book is filled with recipes and tips about non-alcoholic fermented drinks.
According to the BIVB, Burgundy’s white wines have enjoyed significant growth in the UK.
We ask bartenders for their tributes to one of the industry's brightest stars, who passed away on 15 November 2019.
Burger & Lobster has launched a five-strong colourless cocktail range to tackle marketing stereotypes associated with famous drinks.
As the number of alleged pesticide-related illnesses and deaths mount, Linda Johnson-Bell argues the case for the organic, biodynamic and safer future of winemaking
The Doctors' range comprises four wines whose lower-abv is achieved through alternative trellising and leaf removal techniques to slow down sugar-building within the berry.
British beer and food are longstanding bedfellows, yet they’re often overlooked when it comes to food and drink pairing.
British TV personality Spencer Matthews has unveiled his new 1.2% abv CleanGin.
Scotland’s BrewDog is launching the first in a series of new city centre mini-hotels, named BrewDog Kennels, which will feature shower beers, record players, guitars and rental bikes.
The first batch of Hendrick’s Absinthe has been produced with just 4,000 bottles available exclusively to the UK on trade.
South London’s Nine Lives bar has unveiled two pre-mixed highballs and its new cocktail menu.
To celebrate autumn, Imbibe calls on four bartenders to create some seasonal serves with an international twist
For the first time, cider is given the sort of treatment normally reserved for wine, says Susanna Forbes.
We sat down with Joe and Daniel Schofield to talk about their projects, guest shifts and life on the road.
Spain’s most famous wine region might have centuries of heritage behind it, but it’s always evolving. What does that mean? That there are some real treasures out there for the bounty-hunting sommeliers among you.
Spain’s most famous wine region might have centuries of heritage behind it, but it’s always evolving. What does that mean? That there are some real treasures out there for the bounty-hunting sommeliers among you.
After 25 years Asahi and Molson Coors have agreed to end the joint venture agreements.
Imbibe's Editorial Director, Eleanor Dallaway, went behind the scenes at the Drinks List of the Year 2019 judging and has pulled together some recommendations on what to do - and what not to do - to impress the judges
Changes in climate, viticulture and advances in winemaking are transforming champagne and port production. So why not make vintages every year? Richard Woodard takes a closer look
As part of a long-term solution to tackle the falling numbers of available pickers, Symington Family Estates has been trialing a mechanical harvester designed for steep vineyards.
