Sake goes Bordeaux

Winemaker Olivier Sublett likes to call his new rice drink a Bordeaux-style French saké. Called Le Guishu, it is gaining fans across Asia. Mischa...

The trouble with Vodka

Challenging times ahead for this clear spirit as Robin Lynam discovers. In Asia, for many bartenders and drinkers the perception of vodka is that there’s...
minibar

Raising the Bar

The introduction of automatic minibars has been a major development for hotels and restaurants. What are the arguments for and against? Donald Gasper speaks...
Bogarts-Bitters

A Taste for Competition

Mixologists and baristas would be lost without the convenience of bottled flavourings and syrups. Robin Lynam on what’s available. The range of bottled flavourings available...

A Spirited Performance

Gin is not taking a back seat as Robin Lynam discovers.  The global love affair with gin goes on. In 2016, the most recent year...
The-Macallan

Rarest of Rare drams

A bottle of the extremely rare Macallan Valerio Adami 1926, bottled in 1986, was auctioned at Bonhams Whisky Sale in Edinburgh recently for £848,000.  Macallan...

Polar Monkeys hit the deck

Following the successful introduction of two of its most popular beers, Blue Collar Amber Lager and Chairman IPA earlier this year, Polar Monkeys, part...

Teatime bliss

Tea is enjoying fresh interest in virtually every country. Even in traditionally coffee dominated territories, it is becoming a part of the beverage choice,...
vodka

Vodka, passion and perfect balance

The ultra-clean, smooth and delicious Russian Standard Vodka is the result of a complex convergence of science and nature, craft and technology, history and...
almond-breeze

Almond Milk goes Matcha

Blue Diamond has lunched its new New Almond Breeze Matcha and Latte flavours in Thailand. Almond Breeze Matcha almond milk combines the best almonds...

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