Year after year, pronouncements from various industry magazines and merchants suggest Rum, as a category, has a bright future as the “Next Big Thing.” But, it has always struggle to gain purchase on consumers, so the question is: “why?” In an article in Imbibe last year, Nate Brown suggests that rum suffers from an identity … Continued
There’s growing appreciation for Rum. No longer seen as a cheap and cheerful spirit, it’s now considered a sophisticated option to pricey Whisky. Bimber Distillery have found that the typical millennial rum drinker is looking for something premium with unique flavours; but at an affordable ‘house pour’ price tag. Enter Bimber’s The London Classic Rum. … Continued
Without sounding like a stuck record, the world is awash with far too many gins – and a good portion of those are perhaps not the greatest quality. I have talked about this before in a previous blog post. To summerise, with such a huge swell in popularity comes a number of people looking to make … Continued
With a record number of distilleries opened in the UK in 2017 – 39 to be exact – thanks to the huge surge in popularity of craft spirits, we are primed for a future rich in domestic gin, whisky and everything-else-high-ABV production. Along with the professional outfits, there is a concomitant rise in people brewing … Continued
Gin is suddenly everywhere: we now have gin shops, gin bars, and even gin hotels. Britian has gone gin mad, leading to a huge boom in production and consumption of this historic white spirit. The number of distilleries in the UK has more than doubled in the past five years, with the majority of those … Continued
Santa’s sleigh bells shouldn’t be the only things shaking this festive period as we dust off the old Boston shaker and rustle up a few Christmas cocktails. While it may mostly be about bubbles and Bordeaux, we have put together a little selection of festive recipes for you to rustle up at home. Red Dragon … Continued
The general preconception of grappa is one of near disgust. Most have experienced grappa as a digestif consumed at the tail end of a meal of traditional Italian cuisine, either out of politeness or respect to the spirit of the occasion. Unfortunately the bad stuff is truly bad: reeking of acetone mixed with a foreboding … Continued
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