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The difference between using industry-specific technology and not can result in spirits companies experiencing success or hardship.

Using lesser-known agave varietals and made away from the traditional Oaxaca mezcal route, Zacal mezcal launched in the UK in 2025 and is already picking up prizes. Clinton Cawood speaks to one of its founders about taking the road less trodden

Not being restrained by the rules governing the production of Cognac and Armagnac means the world’s brandy producers are able to be creative. Now it’s up to them to convince consumers to try their drinks.

Times are tough for the UK hospitality industry at the moment, with operators facing considerable challenges from what seems like every quarter. Yet there are operators who are, in spite of everything, making it work.

We’re spoilt for choice when it comes to cocktail ingredients during the summer months, at a time when the weather encourages light, bright, often fruity serves, and certain savoury styles too.

More at home in a cocktail bar than with a digestif trolley, modern Calvados distillers are giving this staple Normandy spirit a 21st-century makeover.

The most vibrant and rapidly-evolving category in drinks right now might just be Low and No, with real change in the UK on-trade in recent years.

If there was ever a cocktail that embodies deceptive simplicity, it’s the Martini. Just two ingredients – gin or vodka and vermouth – and a third, dilution, and even that’s not always guaranteed.