A blog from Jeroboams

Each culture around the world has a history of distillation that stretches back centuries—especially of distilling alcohol. It is a chemical process that, in it’s most basic form, is unchanged even today. James Phillips, Jeroboams’ Spirits Buyer, takes us through the basics.

Winter is undoubtedly dram season, but this crazy year has changed the types and ways we consume spirits. James Phillips looks back at how every season this year has become dram season.

Rum is seeing a lot of interest at the moment, and rightly so with many new additions to the category that broaden the horizons of what many people consider rum to be. We sat down with Mitch Wilson, Global Brand Ambassador for Black Tot, to discuss.

Over the last few years we have witnessed a heavy tide turning against over-industrialised food and drink production. On these pages at the very least, we have mulled over what it means to work with …

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 …

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 …

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 …

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 …

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 …

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 …