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News

Pre-mixed in the pandemic: Are the tides turning for kegged cocktails?

Kegged cocktails have solved a problem for some venues adapting to life in the age of Covid. Will this signal a shift in perceptions of the format, asks Kate Malczewski.

News |  Wine

Sink the pink: We put rosé wines from less classic regions to the taste test

Jacopo Mazzeo and his band of tasters find that there’s more to rosé than the famous regions. Is it time to go beyond Provence? Perhaps.

News |  Wine

The new Bobal: The winemakers shaking up the Spanish wine workhorse

Less aggressive production, longer maturation and larger oak barrels means that modern Bobal winemakers are refining the traditional bulk-wine grape. The Write Taste's Robin Goldsmith shines a light on those leading the way.

News |  Mixers & More

Mix up, look sharp: What's next for the mixers category?

Mixers sparked an entirely new category of posh tonics for premium gin, moved into more exciting flavours and then turned their attention to dark spirits. But where can the category go next, asks Lucy Britner

News |  People & Places

Give us a break: The worst hospitality staff food through the years

When the question, 'What are your worst staff food experiences?' was posed to members of Facebook group The London Bartenders' Association (The LBA), the answers were too good not to publish. Julian de Feral gives us his hot take on some of the best (or worst).

News |  People & Places

The world according to James Alcock

James Alcock, from Brisbane’s The Local Larder & Wine Bar, talks to Lucy Britner about being a teetotal somm, playing the blues and working with his wife.

News |  Wine

Drinks packaging for the post-pandemic planet

The industry is facing big challenges, but sustainability is still big news. Robyn Black asks whether the drive for planet-friendly packaging has survived the past few months.

News |  Spirits & Cocktails

Opinion: Neil Ridley asks if the rise of no and low 'gins' could impact the gin category's integrity

With the recent wave of lo- and no-abv ‘gins’, Neil Ridley wonders if the crystal-clear roots of the gin category are in danger of becoming a murky and confusing place for its true lovers.

Podcasts

SipAdvisor: Listen to our first Imbibe podcast

SipAdvisor by Imbibe is our new monthly podcast and our first episode features all-star line-up: the Artesian’s Anna Sebastian; sommelier Jan Konetzki; beer writer Pete Brown; Club Soda’s Laura Willoughby, and ciderologist Gabe Cook.

SipAdvisor special: Natural wine podcast

Following the announcement earlier this year that ‘natural wine’ has been legally recognised in France as Vin méthode nature, our first  podcast special edition is entirely dedicated to the subject.

SipAdvisor: Episode 2

In the second episode of our podcast, we look at what re-opening might look like for the UK’s pubs bars and restaurants – including an interview with on-trade marketing legend Mark McCullough about the 100 Day Playbook, a muse on PPE for hospitality staff, all accompanied by a glass of English fizz for English Wine Week.

SipAdvisor: How to tackle no shows

SipAdvisor by Imbibe is our monthly podcast. In this third episode, we remember some of the venues that have had to close during the Covid-19 crisis before taking a closer look at the problem of no shows

News |  People & Places

Give us a break: The worst hospitality staff food through the years

When the question, 'What are your worst staff food experiences?' was posed to members of Facebook group The London Bartenders' Association (The LBA), the answers were too good not to publish. Julian de Feral gives us his hot take on some of the best (or worst).

News |  People & Places

The world according to James Alcock

James Alcock, from Brisbane’s The Local Larder & Wine Bar, talks to Lucy Britner about being a teetotal somm, playing the blues and working with his wife.

News |  Wine

Drinks packaging for the post-pandemic planet

The industry is facing big challenges, but sustainability is still big news. Robyn Black asks whether the drive for planet-friendly packaging has survived the past few months.

News |  Spirits & Cocktails

Opinion: Neil Ridley asks if the rise of no and low 'gins' could impact the gin category's integrity

With the recent wave of lo- and no-abv ‘gins’, Neil Ridley wonders if the crystal-clear roots of the gin category are in danger of becoming a murky and confusing place for its true lovers.

News |  People & Places

Tech crunch: Is technology in hospitality here to stay?

Covid-19 has accelerated the use of technology in the on-trade. But when life returns to normal, will consumers want to go back to a more traditional approach, asks Eleanor Dallaway.

News |  Wine

Still to come on imbibe.com...

Following last week's announcement that Imbibe Magazine and imbibe.com are to be wound up in December, we can confirm that while there won't be another issue of the print title we've got some exciting last features planned for here.

News |  Spirits & Cocktails

Homegrown heroes: British premium spirits

The terms ‘less but more’ and ‘supporting local’ still abound in the Covid era of drinking. So, is now the time to invest in British premium spirits for your bar? Millie Milliken investigates.

News |  Wine

Thank you from Team Imbibe

We have been so touched by the many wonderful messages we have received and are so grateful to each and every one of you. We’re still around for the next month or so, so keep your eye on the website and our social feeds – we’re determined to go out with a bang!

News |  People & Places

Tech crunch: Is technology in hospitality here to stay?

Covid-19 has accelerated the use of technology in the on-trade. But when life returns to normal, will consumers want to go back to a more traditional approach, asks Eleanor Dallaway.

News |  Wine

Still to come on imbibe.com...

Following last week's announcement that Imbibe Magazine and imbibe.com are to be wound up in December, we can confirm that while there won't be another issue of the print title we've got some exciting last features planned for here.

News |  Spirits & Cocktails

Homegrown heroes: British premium spirits

The terms ‘less but more’ and ‘supporting local’ still abound in the Covid era of drinking. So, is now the time to invest in British premium spirits for your bar? Millie Milliken investigates.

News |  Wine

Thank you from Team Imbibe

We have been so touched by the many wonderful messages we have received and are so grateful to each and every one of you. We’re still around for the next month or so, so keep your eye on the website and our social feeds – we’re determined to go out with a bang!