Categories

Vodka image

Vodka

Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty years vodka has grown from relative obscurity in the west to become the biggest selling spirits category.

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Calvados

Calvados is a French brandy made from apples (though it can also contain pears). The name is an appellation controlee, meaning that calvados can only be produced in defined areas of North-Western France. (Calva, the French shortening of calvados, is used to denote an apple brandy other than Appellation d'Origine Contrôlée Calvados.)

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Cognac

Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed it is the undisputed king of all brandies.

Tequila image

Tequila

Named after the town of the same name about forty miles west of Guadalajara in the Mexican state of Jalisco, Tequila is a distilled spirit made from the cooked and fermented juice of the agave (pronounced ‘Uh-Gah-Vee’), a spiky Mexican plant which resembles a cactus.

Gin - styles of gin and legal definitions image

Gin - styles of gin and legal definitions

Gin is potable spirit flavoured with juniper and other botanicals (such as coriander, angelica, lemon and orange peels) either by compounding or distillation. More simply put, all gins are basically neutral spirit, (high strength vodka) flavoured with juniper and various seeds, berries, roots, fruits and herbs.

Bourbon image

Bourbon

Bourbon is as American as the Stars and Stripes, the Grand Canyon and pumpkin pie, but there are some common misconceptions as to what exactly bourbon is and how it is made. Bourbon is a specific category of America whiskey and to be labelled a 'bourbon', it must be produced according to a strict set of rules. The following 'ABC' is a handy reminder of these specific criteria.

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Absinthe

Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A drug and for nearly a century was thought by most to be illegal in the UK and it was indeed banned across most of Europe and North America.

Beer, Cider & Perry image

Beer, Cider & Perry

Beer, cider and perry are fermented alcoholic drinks, each with a colourful and lengthy history of production and consumption. Enjoyed today as much as centuries ago they form part of the social culture in a number of countries around the world.

Rum image

Rum

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not enough, in addition flavoured rums include spiced, vanilla and orange. Rules? Anything goes – well almost...

Advocaat image

Advocaat

Advocaat (or Advocaatenborrel) is a traditional Dutch liqueur made from eggs, sugar and spirit (traditionally brandy but also neutral spirit), usually with vanilla and sometime also with fruit. With an alcohol content typically 14% to 20% alc./vol., this rich, creamy drink has a texture and flavour reminiscent of custard or eggnog.

Agave syrup (agave nectar) image

Agave syrup (agave nectar)

Agave syrup (also called agave nectar) is a sweetener which can be used in place of sugar and honey when making cocktails, and pairs particularly well with tequila, the spirit from its parent plant. It is as much as two-thirds sweeter than sugar but is less viscous than honey.

Akvavit/Aquavit image

Akvavit/Aquavit

The word akvavit, like the word whisky, originates from the alchemical term 'water of life' - in Latin, aqua vitae. It is also known as aquavit. This flavoured white spirit is popular in Scandinavian countries, especially Denmark, where production centres on the town of Aalborg, its place of origin some 400 years ago.

Allspice Pimento Dram image

Allspice Pimento Dram

Allspice Pimento Dram is a spicy liqueur made by steeping pimento berries in rum. Pimento Dram is a dried, unripened berry from a West Indian tree called Pimenta dioica, which is related to the eucalyptus.

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Amaretto Liqueur

An Italian liqueur with an almond-apricot flavour. The flavours of the bitter almond and the apricot marry together well as they are both from the same fruit genus, Prunus. Bitter almonds are the kernels of the Prunus amygdalus amara from which amaretto's slight bitterness comes.

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Amaro

Amaro is both the Italian word for bitter and the name of a bittersweet style of liqueurs traditionally from Italy. Amari (the plural of amaro) are usually deep tawny brown in colour and brandy based and flavoured with herbs, spices and other botanicals.

Apricot (brandy) liqueurs image

Apricot (brandy) liqueurs

Apricot brandy is a common term for the most popular style of apricot liqueurs. This is a confusing as most of these liqueurs are actually made by macerating cherries in neutral spirit (vodka) rather than brandy and then sweetening with beet sugar. Some apricot brandies might also contain brandy or be brandy based but in most markets this is not a legal requirement.

Arak / Araq / Raki image

Arak / Araq / Raki

Arak, Araq (or less commonly Raki) is an alcoholic anise-flavoured beverage traditionally served in the Middle Eastern countries of Iraq, Lebanon, Jordan and Syria, but is also produced and consumed in other Eastern Mediterranean and North African countries.

Armagnac image

Armagnac

Armagnac is a fine brandy from South West France. It is distinguished from Cognac by its use of single continuous distillation rather than double batch distillation. This, and the use of different grape varieties, soil and climatic conditions, produces more characteristically robust, characterful brandies.

Armagnac - Blanche Armagnac image

Armagnac - Blanche Armagnac

Blanche has long been consumed in the Armagnac region but you had to know a distiller in order to obtain what was flavoursome hootch. However, in 2007 this unaged Armagnac spirit was officially recognised by the French authorities and brought under Armagnac's Appellation d'Origine Contrôlée.

Arrack image

Arrack

Arrack is often confused with the similarly pronounced and spelt 'Arak', which is a Middle Eastern anise flavoured distillate, similar to pastis or ouzo. 'Arrack', spelt with two 'r's and a 'c', is harder to define as it is a spirit which does not have a uniform category. Indeed, arrack is a Hindi catch-all term for distilled spirits in the same manner as 'liquor' in English.

Baijiu or Shaojiu image

Baijiu or Shaojiu

Baijiu (白酒) or Shaojiu (烧酒) is a Chinese distilled alcoholic beverage between 40-60% alc./vol. Baijiu literally translates as 'white alcohol' and this clear spirit is most commonly distilled from fermented sorghum bicolor (a grass species cultivated for its edible grain) or maize, but also glutinous rice, wheat, barley and other grains.

Banana liqueurs (crème de banane) image

Banana liqueurs (crème de banane)

Banana flavoured liqueurs, which French producers call crème de banana, are based on neutral alcohol (usually sugar beet based) flavoured with a flavour extract made from both a distillation and infusion of bananas, and sweetened with sugar (typically 400 to 450g/l).

Barley Wine image

Barley Wine

Barley wine has nothing to do with grapes. Instead it is the strongest of beers, with alcoholic strengths approaching those of wine (7 to 12% alc./vol.). Usually dark, ruby red or chestnut coloured, it is a full-bodied, rich and fruity beer often released by brewers as the show piece of their winter range, making it the perfect winter warmer, excellent for sipping by a roaring log fire.

Barolo Chinato image

Barolo Chinato

As the name (which incidentally is pronounced 'barolo kee-NOT-oh') suggests, Barolo Chinato is an aromatised wine is based on Barolo wine, the famous red "wine of kings" from Italy's Piedmont region. This is fortified with an infusion of quinine and other herbs and spices. Quinine is 'china' in Italian, hence the name 'chinato'.

Beer eau-de-vie (eau-de-vie de bière) image

Beer eau-de-vie (eau-de-vie de bière)

Beer eau-de-vie is traditionally made in Germany, Austria, Switzerland, Belgium and France, typically by smaller breweries and beer brewing monasteries working in conjunction with local distillers. Beer is seldom produced especially for this purpose, instead it is usually a brewery's regular beer which is simply sent to the distiller, or distilled in-house.

Bourgogne Aligoté image

Bourgogne Aligoté

Bourgogne Aligoté is an Appellation d'origine contrôlée (AOC) white wine produced from the Aligoté grape variety in the France’s Burgundy region. The wine tends to be light and acidic in style and usually unoaked as the grape does not age well. Notes of apples, lemons and herbal notes are characteristic.

Brandy image

Brandy

Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where ‘brand’ means to burn, and is a reference to the heat used in distillation. Most brandies are distilled from fermented grape juice (i.e. wine). However, they can also be distilled from other fruits - notably plums, apples and cherries. Most wine-making areas also produce brandy.

Canadian whisky image

Canadian whisky

Canadian whisky (spelt without an 'e') has for decades been the best-selling whiskey in the USA and tends to be light bodied in style.

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Cherry brandy & cherry (cerise) liqueurs

Cherry 'brandy' is traditionally the largest category of cherry liqueurs. A confusing term as most of these liqueurs are actually made by macerating cherries in neutral spirit (vodka) rather than brandy. Some might also contain brandy, but in most markets this is not a legal requirement. Cherry brandy liqueurs tend also to be flavoured with spices such as cinnamon and cloves.

Cocktail Ingredients image

Cocktail Ingredients

Cocktails are made from practically anything which is edible, alcoholic or otherwise. The range of spirits and liqueurs available is vast, as are the variety of juices, fruits and vegetables. If this did not already present bewildering potential combinations, bartenders also use herbs, spices, sugar and practically anything retailed in a jar, can or packet. Where should the home bartender start?

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Coconut water

Coconuts are the fruit of the coconut plant Cocos nucifera, which belongs within the Arecaceae family of palm trees. Coconut palms flourish in coastal tropical regions with different species occurring all over the tropics. In just the same way that terroir affects the taste of grapes, the taste of coconut water varies according to the saline content of the soil and distance from the sea shore.

Cream of coconut image

Cream of coconut

Cream of coconut is a non-alcoholic sticky goo not be confused with coconut cream. Cream of Coconut is made by mixing coconut juice, sugar, emulsifier, cellulose, thickeners, citric acid and salt and is sold in 15oz/425ml cans.

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Creme de cassis

Crème de cassis is a blackcurrant liqueur which originated in France and is made by both infusion and maceration. The original recipe for a crème de cassis was thought to have been formulated by Auguste-Denis Lagoute in 1841 in the French Dijon region. Many of the best examples are still produced in this region which is now famous for cassis.

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Falernum

Falernum (pronounced 'Fah-Learn-Um') is a sweet liqueur or syrup (alcoholic or non-alcoholic) from the Caribbean which is used to sweeten and flavour cocktails. Syrupy in consistency, falernum is always made with lime and sugar but is usually also flavoured with ingredients such as cloves, nutmeg, cinnamon, ginger and almonds. It can be clear or have a light green/yellow to golden amber tint.

Floc de Gascogne image

Floc de Gascogne

Floc de Gascogne is a fortified aperitif wine from France's Gascony region, an inland area between Bordeaux and Toulouse, stretching to the Pyrenees famous for producing Côtes de Gascogne wine and Armagnac. Usually 17% alcohol by volume, Floc is similar to the Cognac regions rather better known Pinot des Charentes.

Fortified wine image

Fortified wine

If you missed The Art of Shim by Dinah Sanders now would be a good time to invest, because vermouth, amaro, sherry and port have cemented themselves as brilliant base ingredients for low abv cocktails. In fact, says Mal Spence, the category is so complex that there's more going on in terms of flavour than your average spirit.

Fruit cups and Pimm's image

Fruit cups and Pimm's

Fruit cups, quintessentially English summertime thirst-quenching drinks, were invented by the Victorians and were originally a mixture of fruit, liqueurs and spices with a base spirit of gin and usually made in the kitchen for home consumption. The best-known modern day commercial brand of fruit cup is Pimm's No. 1.

Garnishes for cocktails image

Garnishes for cocktails

Garnishes are used to decorate cocktails and are often anchored to the rim of the glass. You’ll find more about garnishes and how to prepare them in the ‘Cocktail’ area of this website but here under ‘Beer, Wine & Spirits’ we have listed a number of commercially available products used for garnishing cocktails such as jarred cherries and coloured salt.

Genever (jenever) & korenwijn image

Genever (jenever) & korenwijn

Also known as jenever, jeneva, geneva and hollands is a juniper-flavoured spirit from Holland and Belgium. Helpfully, the van Dale Dictionary, Holland’s equivalent to the Oxford English, lists the first published use of the word ‘genever’ in 1672 (spelt with a ‘g’). The various different spellings stem from the French word for juniper being ‘genièvre’ while the Dutch word is ‘jineverbes’.

Gentian liqueurs image

Gentian liqueurs

Gentian liqueurs tend to be bright yellow and taste on the bitter side of bittersweet. As the name suggests, their flavour comes from an infusion and distillation of gentian root, usually the yellow gentian (Gentiana lutea) variety, although the roots of blue Hungarian (Gentiana pannonica) red gentian (Gentiana purpurea) and spotted gentian (Gentiana punctata) may also be used.

Grappa image

Grappa

Grappa is an Italian marc brandy made from the fermented skins, pips and stalks (known as pomace, marc or vinaccia in Italian) left after grapes have been pressed to extract juice for wine making. It may be bottled after distillation or matured in oak or other woods. Grappa originated in Italy and, in the E.U. to be termed a grappa, a brandy must be distilled in Italy from Italian grape pomace.

How is gin made? image

How is gin made?

To produce a decent (i.e. distilled) gin requires a two stage process – first a base ‘neutral spirit’ is made and then this is flavoured by through re-distillation with seeds, berries, roots, fruits and herbs and spices – collectively known as ‘botanicals’.

Irish Whiskey image

Irish Whiskey

As the name suggest, Irish whiskey (‘fuisce’ or ‘uisce beatha’ in Irish) must be made and aged on the island of Ireland. Although within the category there are some notable exceptions, Irish whiskey tends to be triple distilled, unpeated and easy drinking.

Italian bitter red aperitivo liqueurs image

Italian bitter red aperitivo liqueurs

There are numerous Italian bright crimson-coloured bittersweet apéritif liqueurs, but Campari is the best-known internationally. Typically, 20% to 28% alc./vol, they are flavoured with an infusion of herbs and fruits (including chinotto, cascarilla and grapefruit) in beet neutral alcohol and water.

Kümmel liqueur image

Kümmel liqueur

Kümmel is a sweet clear digestive liqueur is distilled from grain or potatoes and flavoured with caraway seeds, cumin, fennel, orris and other herbs. Kümmel is said to have been developed by the Dutch distiller Lucas Bols in the late sixteenth century, with the first written recipe dating back to 1575.

Mastiha (AKA: Mastika / Masticha / Mastic / Μαστίχα) image

Mastiha (AKA: Mastika / Masticha / Mastic / Μαστίχα)

Mastiha, pronounced 'mahs-TEE-ha' and variously spelt Masticha, Mastichato Chiou, Chios Masticha is a Greek liqueur flavoured with mastic, a semi-transparent resinous sap gathered from the evergreen Lentisk bush, although it can also apply to a strong spirit similar to ouzo or tsikoudia.

Mixers, minerals and juices image

Mixers, minerals and juices

Mixers, minerals and juices are hardly the sexiest items gracing the shelves and fridges of your average bar. However, they are equally important as the beers, wines, spirits and liqueurs. After all where would the G&T be without tonic or a Scotch & soda without that refreshing sparkling water?

Old tom gin image

Old tom gin

Often described as a sweet or 'cordial' style of gin, ‘old tom’ gins were overwhelmingly popular in the 18th and early 19th centuries, when gin was more pungent due to the limited rectification (purification) of the base spirit possible in the copper pot stills at that time.

Orange & curaçao liqueurs image

Orange & curaçao liqueurs

Curaçao liqueurs are traditionally made from the dried peel of the small bitter Curaçao orange, named for the island of Curaçao. As Curaçao was a Dutch colony, it supplied oranges to the liqueur makers of Holland, but curaçao liqueurs are now also produced from bitter oranges of other origins.

Peruvian pisco image

Peruvian pisco

Pisco is the Peruvian National spirit. It is made by distilling wine fermented from the fresh must of eight specific varieties of vines to produce a clear, transparent brandy. Peruvian pisco stands out due to its traditional artisanal production methods and consequently tends to be more expensive than Chilean pisco and is considered by many the premium style of pisco.

Pineau des Charentes image

Pineau des Charentes

Available in both red and white styles, Pineau des Charentes is a fortified wine from the Charentes (Cognac) region of France, with its own appellation contrôlée. Produced during the autumn harvest, Pineau des Charentes is made by blending partially fermented grape juice with a one-year-old cognac from the same producer and then maturing the blend in oak casks.

Poitin / poteen image

Poitin / poteen

Pronounced 'puh-cheen', this spirit has been produced in Ireland since the 1600s, when potatoes were first harvested. Sometimes known as 'Irish Moonshine' or 'Mountain Dew', the original Gaelic name Poitín is a diminutive of the Irish word 'pota', meaning 'little pot', highlighting the small-scale production in pot stills. Poitín has been anglicised to also be spelt poteen.

Red wine image

Red wine

Red wine is made from dark (red or black) grape varieties and can range in colour from intense violet, typical of young wines, through to brick red for mature wines and brown red for older wines. The colour depends on the grape variety used, the vintage characteristics, the health of the grapes, the wine making methods, the wines PH and the amount of time it has spent in tank, cask and bottle.

Root beer image

Root beer

Root beer originated in North America and remains most popular in North America. Historically made using the root of the sassafras plant with that being its primary flavour, there is no standard recipe. Root beer can vary from mild and easy drinking to strong and more challenging, but to give a very general definition it is a sweetened, carbonated beverage.

Rum - Lexicon of rum terms image

Rum - Lexicon of rum terms

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. This already huge diversity of style and flavours is further bolstered by flavoured rums, including: spiced, vanilla and orange. The following defines the key categories:

Rum - Navy rum image

Rum - Navy rum

The long connection between the Royal Navy and rum can be traced back to 1655 and Vice-Admiral William Penn's expedition to the West Indies. In addition to his own flagship, Penn's fleet consisted of 37 men-of-war carrying 3,000 soldiers. His mission was to pursue Cromwell's aggressive policy of colonial expansion in the Caribbean against the Spanish who were also pursuing a similar policy.

Rum – Light v heavy Rum image

Rum – Light v heavy Rum

Rum is termed 'light' or 'heavy' depending the level of flavour components or 'congeners' - products of fermentation that are not ethyl alcohol. The level of these (esters, aldyhydes and lower alcohols) is dependent on the length of the fermentation and the purity to which the rum is distilled. The fewer congeners, the lighter the rum; the more congeners, the heavier it will be.

Sake image

Sake

Sometimes described as a rice wine, sometimes as a rice beer, sake shares qualities of both. It is fermented from specially developed rice and water by brewmasters (‘toji’). But, although sake is brewed like a beer, it is served like a wine and, like a wine, can either be dry or sweet, heavy or light. But it is slightly more alcoholic than wine, and much more boozy than beer, at 14-18% alc./vol..

Scotch grain whisky image

Scotch grain whisky

Until the 1830s almost all Scottish whisky was made exclusively from malted barley and produced in pot stills – i.e., it was what we would today call ‘malt whisky’. However, two developments brought about ‘Scottish grain whisky’ and ‘Scotch blended whisky’. The first was the development of a new type of still, the Coffey still, the second was the repeal of the British Corn Laws.

Scotch whisky image

Scotch whisky

In accordance with the Scotch Whisky Act of 1988, for a whisky to be termed a ‘Scotch whisky’ it must be distilled in Scotland from fermented cereal grains, yeast and water. Maturation must also be in Scotland for minimum of three years in oak casks no larger than 700 litres.

Scotch Whisky Regions image

Scotch Whisky Regions

Single Malt Scotch whiskies are grouped by region, each embracing certain characteristics. These are: Highlands (inc. & Speyside), Lowlands, Islands, Islay and Campbeltown.

Single Malt Scotch Whisky image

Single Malt Scotch Whisky

The term ‘Single Malt Scotch’ refers to a whisky that fulfils all three elements of the term: SINGLE – the whisky must be from only one distillery. MALT – the raw material used must be malted barley and no other grain or fermentable material may be used. SCOTCH – the whisky must be distilled and matured in Scotland.

Single pot still Irish whiskey image

Single pot still Irish whiskey

Single Pot Still Irish Whiskey is unique to Ireland. It is made from a mash of malted and unmalted barley which is then triple distilled in copper pot stills within a single distillery. The inclusion of unmalted barley to the mashbill along with triple distillation defines the character of this style of Irish whiskey.

Sparkling wine image

Sparkling wine

Sparkling wine can be red, white or rose, be any alcoholic strength (up to the mid-teens), have any degree of sweetness and any amount of fizziness. The character of the foam can vary in terms of size, consistency and persistence of the bubbles. Bone dry sparkling wine is labelled as brut, sparkling wines labelled as sec are not quite as dry and medium sweet sparkling wine are labelled as doux.

Spirits / liquors image

Spirits / liquors

A spirit or liquor is a strong alcoholic beverage produced by distilling an already alcoholic liquid ('wash') produced by fermentation, most commonly wine or beer.

Swedish Punsch or Arrack Punsch image

Swedish Punsch or Arrack Punsch

Swedish Punsch (not to be confused with punch) is also known as Arrack Punsch, Caloric Punch, Punssi in Finnish, and simply as Punsch. Based on Batavia arrack, it is a style of liqueur popular in Sweden and other Nordic countries (Norwegian Punsch was also produced by the state-owned monopoly), with a strength ranging from 27% - 50% alc./vol.

Tasmanian whisky image

Tasmanian whisky

Easily misunderstood as a pretty wilderness south of the mainland and famous for the Beaconsville mine collapse that left two men trapped a kilometre underground for two weeks, Tasmania is commonly referred to by the rest of Australia as a hippie backwater. But the world's 26th largest island is home to a well-respected and growing craft whisky industry.

Triple sec liqueurs image

Triple sec liqueurs

Triple Sec refers to a style of orange flavoured liqueur which is clear and typically between 20 and 40% alc./vol., although better quality examples are usually between 38 and 42% alc./vol.. Triple sec liqueurs tend to be clean, strongly zesty orange and more straightforward in flavour than other styles of orange liqueur.

Vermouth image

Vermouth

Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being flavoured with Artemisia absinthium (absinthe wormwood). Vermouth is a staple cocktail ingredient, appearing in a huge percentage of both classic and contemporary libations.

Vodka - American vodka image

Vodka - American vodka

Vodka was practically unknown in America until well into the 20th century. Even by 1939, when Charles H. Baker Jr.'s excellent book, The Gentleman's Companion, was published, the author noted that vodka was "unnecessary to medium or small bars." How things have changed.

Vodka - Flavoured vodka image

Vodka - Flavoured vodka

While the greater proportion of vodkas sold are unflavoured, flavoured vodka has been around for as long as vodka has been distilled - originally to make poor quality spirit more palatable or for perceived medicinal purposes.

Vodka - Polish vodka image

Vodka - Polish vodka

Polish vodka is traditionally made from rye and while rye is still the most popular base ingredient, Poland is also noted for its potato vodka. Stobrawa potatoes are favoured as this variety has a high starch content and is therefore easier to ferment. Contrary to popular belief, it is more expensive to produce vodka from potatoes than from grain.

Vodka - Russian vodka image

Vodka - Russian vodka

The Russians are believed to have been producing a kind of spirit since the end of the 9th century. Like early spirits made in Poland, it was probably made by freezing wine or mead. The first recorded Russian distillery, at Khylnovsk, over 500 miles to the east of Moscow, appears in the Vyatka Chronicle of 1174.

Vodka - Western vodka image

Vodka - Western vodka

The Russian Revolution of 1917 caused many Russians to flee their homeland and these exiles spread their knowledge and enthusiasm for vodka to the new countries in which they settled. One such émigré, Vladimir Smirnov, ended up in France where he established a small distillery close to Paris and, giving his last name a French twist, created the brand we know today as 'Smirnoff'.

Whiskey (& Whisky) image

Whiskey (& Whisky)

The word ‘whiskey’ derives from the Gaelic ‘uisque beatha’, meaning ‘water of life’ and whiskies are distilled in countries around the world including Scotland, Ireland, USA, Canada, Australia and Japan. The spelling varies between countries with the ‘e’ either included or omitted (though ‘whiskey’ is the spelling for whiskies in general).

White wine image

White wine

White wine is produced through the fermentation of the pulp of grapes and as grapes are naturally chemically balanced to ferment without requiring additional sugars, acids, enzymes or other nutrients so it is likely that wine was discovered rather than invented by man.

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Cardamaro image

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Porter's Gin image

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Haig Club Clubman image

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Liberty Porter's Perfection Vodka image

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Fabbri Amarena Mixybar

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X3 Rose Junmai Sake image

X3 Rose Junmai Sake

Made using Menkoina red rice (polished 70%). The use of red rice and rice malt gives this junmai-shu sake a suble rose colour.

Comica Honijozo Sake image

Comica Honijozo Sake

Made from Menkoina rice polished 70% with koji and added brewer's alcohol, and aged in a calvados cask.

Knappogue Castle 16 Year Old Twin Wood image

Knappogue Castle 16 Year Old Twin Wood

Made from malted barley and triple distilled in copper pot stills, this single malt Irish whiskey is aged for 14 years in American oak ex-bourbon barrels

Knappogue Castle 14 Year Old Twin Wood image

Knappogue Castle 14 Year Old Twin Wood

Made from malted barley and triple distilled in copper pot stills, this single malt Irish whiskey is aged in a combination of American oak ex-bourbon barrels

1800 Silver Tequila image

1800 Silver Tequila

100% agave rested for 15 days in ex-American whiskey casks and named after the year when the first oak aged tequila was released.

1800 Reposado Tequila image

1800 Reposado Tequila

A 100% agave reposado tequila rested for a minimum of six months in American and French oak casks.

1800 Añejo Tequila image

1800 Añejo Tequila

This 100% agave Tequila is aged for over a year in small French oak re-charred casks.

Windspiel Tonic Water image

Windspiel Tonic Water

Made with natural mineral water from Eifel in Germany and designed to complement Windspiel Gin (which indeed it does).

1724 Tonic Water image

1724 Tonic Water

1724 boasts a distinctive bottle with a punt in the base. Contains three E numbers in the shape of acidity regulator and preservatives, flavoured with

Windspiel Barrel Aged Potato Vodka image

Windspiel Barrel Aged Potato Vodka

Made from potatoes grown in Germany’s Volcanic Eifel region which are fermented and distilled by Holger Borchers at his distillery in Selsingen. The

Windspiel Premium Dry Gin image

Windspiel Premium Dry Gin

Made from potatoes grown on the owner’s farm in Germany’s Volcanic Eifel region which are fermented and distilled by Holger Borchers at his distillery

Most viewed

Thomas & Evans No.1 image

Thomas & Evans No.1

Flavoured with over 20 ingredients, including silver birch charcoal filtered “green fruit juices” [grapes, apple and lime] and steam distilled botanicals,

Passoa Liqueur image

Passoa Liqueur

Passoã is a passion fruit flavoured liqueur launched in the Netherlands in 1986. The matt black Passoã bottle features a brightly coloured tropical motif

Italicus Rosolio di Bergamotto image

Italicus Rosolio di Bergamotto

Launched 1st September 2016 at London's Savoy Hotel, Italicus Rosolio di Bergamotto is the brainchild of Giuseppe Gallo who was inspired by traditional

Rutte Dry Gin image

Rutte Dry Gin

A classically styled distilled dry gin flavoured with seven botanicals: juniper, coriander, angelica, orris root, cassia, bitter orange peel and fennel.

Martini Rosso vermouth image

Martini Rosso vermouth

Made to Rossi’s original recipe developed in the 1860s, this recipe has been passed down through each of the company’s Master Herbalists. Several

Bacardi Carta Ocho aged rum image

Bacardi Carta Ocho aged rum

For many years the preserve only of the Bacardi family, Bacardi 8-Year-Old was first released with a sherry oak finish, as a very limited edition, in 1995

Ketel One Vodka image

Ketel One Vodka

The Dutch refer to their pot stills as 'ketels', thus this vodka is named after the Nolet's original 1864 ‘Distilleerketel #1’ which is still used

Angostura Aromatic Bitters image

Angostura Aromatic Bitters

The most famous and most used brand of herbal bitters in the world. First created in 1824 by Johann Gottlieb Benjamin Siegert, a German doctor, to treat

Lejay Creme de Mure image

Lejay Creme de Mure

Lejay Lagoute use frozen blackberries from Europe, mainly Serbia as there is simply not enough fruit available in France. Frozen fruit is used due to its

De Kuyper Triple Sec image

De Kuyper Triple Sec

Unlike other liqueur makers who buy third-party produced essence, since summer 2013 and the launch of their new label and bottle, De Kuyper distil the

Bacardi Carta Blanca light rum image

Bacardi Carta Blanca light rum

Bacardi Superior is the original 'light white' rum, first made in 1862 by Don Facundo Bacardi Massó. It is a blend of heavy-bodied and drier light-bodied

Willem Barentsz Gin image

Willem Barentsz Gin

Based on a blend of two different grain spirits, wheat neutral alcohol from the UK and rye spirit from Central Europe, both distilled from GM free grain.

Luxardo Maraschino liqueur image

Luxardo Maraschino liqueur

Luxardo Maraschino is aged for two years in white Finnish ashwood vats before being put in bottles encased in hand-plaited straw - originally to make transportation

Picon Amer image

Picon Amer

Amer Picon is made with fresh and dried orange peel macerated in neutral alcohol and then distilled. Dried gentian roots and quinquina are macerated separately.

G.H. Mumm Brut Cordon Rouge Champagne image

G.H. Mumm Brut Cordon Rouge Champagne

Created in 1876 by Georges Hermann Mumm, whose name now represents the House. He augmented the bottle’s appearance with a red silk ribbon, a symbol of

Martini Riserva Speciale Rubino image

Martini Riserva Speciale Rubino

Martini Riserva Speciale is a new style of Vermouth di Torino with two complementary expressions, Rubino and Ambrato, named after their colour ‘ruby’

Suze Saveur d’Autrefois image

Suze Saveur d’Autrefois

Made by macerating gentian roots in grape neutral alcohol and this maceration is then double-distilled and blended with herbs and other botanicals that

Martini Extra Dry vermouth image

Martini Extra Dry vermouth

In 1890, Rossi’s sons began to develop a recipe to create a new dry vermouth and that same year launched a new Martini with only 30g of sugar per litre.

Martini Bianco Vermouth image

Martini Bianco Vermouth

Launched in 1910, Martini Bianco earned the name ‘Bianchissimo’, or ‘the whitest’, inspired by the white flowers of the vanilla plant. White wine

Benedictine D.O.M. image

Benedictine D.O.M.

Bénédictine is based on brandy and neutral spirit and flavoured with 56 different herbs and spices with saffron to give the amber hue. These herbs are

Bigallet China China image

Bigallet China China

Produced by Bigallet since 1875, China China is made from a blend of sweet and bitter orange peels macerated in beet neutral alcohol and re-distilled in

Bacardi Carta Oro Rum image

Bacardi Carta Oro Rum

Named 'Bacardi Oro' after the Spanish word for 'gold', this rum was first produced in 1862. Bacardi Gold is blended from 14 different rums aged one-to-two

Cherry Heering Liqueur image

Cherry Heering Liqueur

Cherry Heering is made to an 1818 recipe from Danish Steven’s cherries, harvested in August. The fruit is crushed together with the stones, which give

Vermouth del Professore image

Vermouth del Professore

This sweet vermouth is the result of a collaboration between Federico Ricatto, Carlos Quaglia from Antica Distilleria Quaglia and the Jerry Thomas Speakeasy

St Germain Elderflower Liqueur image

St Germain Elderflower Liqueur

St-Germain is the world’s first elderflower liqueur, made with hand-picked elderflower petals macerated in grape neutral spirit within 48 hours of being

Lillet Blanc image

Lillet Blanc

A blend of 85% Sémillon and Sauvignon Blanc wine with 15% fruit liqueurs, made by macerating sweet oranges from Spain, bitter oranges from Haiti, green

Jagermeister Spice image

Jagermeister Spice

Launched 1st October 2013 as a limited release, Jägermeister Spice is flavoured with the same 56 herbs, blossoms, roots and fruits that flavour original

Cardamaro image

Cardamaro

Cardamaro is a digestif amaro based on Piemontese Moscato wine flavoured with botanicals – most notably Cardoon (Cynara cardunculus), a thistle-like

Martell VSOP Médaillon cognac image

Martell VSOP Médaillon cognac

Launched in 1874, the label of Martel's 'Very Superior Old Pale' cognac bears a gold medallion engraved with a portrait of Louis XIV, in the last year

Articles & info

How is Single Malt Scotch Whisky made? image

How is Single Malt Scotch Whisky made?

There are over 100 different single malt whisky distilleries in Scotland, each producing their own distinctively different whiskies. However, broadly speaking

Spirited Reviews February 2016 image

Spirited Reviews February 2016

The following are new products we've received and other products reviewed during February 2016. Products are listed according to the Difford’s Guide

Wine & Spirit Education Trust (WSET) image

Wine & Spirit Education Trust (WSET)

Build a world of knowledge with WSET. If you’re working in the drinks industry, or you’re a discerning drinker who wants to know more about the endlessly

Prohibition image

Prohibition

America's national Prohibition lasted from 1920 to 1933 and was supported by groups as diverse as the Christian Women's Temperance Movement and the Ku

Spirited Reviews October 2015 image

Spirited Reviews October 2015

The following are new products we've received and other products reviewed during October 2015. Products are listed according to the diffordsguide rating

Serving & appreciating sake image

Serving & appreciating sake

Arguably Japan's most famous drink, sake even boasts its own official day, the 1st October, to celebrate the start of the production season. Commonly referred

Sake image

Sake

Sometimes described as a rice wine, sometimes as a rice beer, sake shares qualities of both. It is fermented from specially developed rice and water by

Spirited Reviews September 2015 image

Spirited Reviews September 2015

The following are new products we've received and other products reviewed during September 2015. Products are listed according to the diffordsguide rating

The Flavour of Coffee image

The Flavour of Coffee

Coffee is one of the most chemically complex items that we consume. This chemical complexity results in an equally complex flavour profile and though they

Single pot still Irish whiskey image

Single pot still Irish whiskey

Single Pot Still Irish Whiskey is unique to Ireland. It is made from a mash of malted and unmalted barley which is then triple distilled in copper pot

Irish Whiskey image

Irish Whiskey

As the name suggest, Irish whiskey (‘fuisce’ or ‘uisce beatha’ in Irish) must be made and aged on the island of Ireland. Although within the category

Greek Difford's Guide image

Greek Difford's Guide

Local writers and Greek language… We are proud to announce that in December 2015 we will be launching Greek Difford's Guide with existing articles translated

World's top drinks websites image

World's top drinks websites

With the millions and millions of websites in the world, it's a real achievement when a site is a member of the coveted top 100,000 most-visited sites.

The Pattison Crisis image

The Pattison Crisis

The Pattison Crisis is a cautionary tale and one which dramatically affected the Scottish whisky industry. Originally dairy farmers in Edinburgh in 1880s,

Hangover cures image

Hangover cures

Whether you call it a “katzenjammer” (wailing of cats), a “futsukayoi” (two day drunk) or a “kopparslagare” (coppersmith), the hangover is

The science of beer goggles image

The science of beer goggles

Beauty is in the eye of the beer holder Beer goggles are officially a thing. So much of a thing, in fact, that they even feature in the venerable Oxford

How to open a bottle of champagne & sabrage image

How to open a bottle of champagne & sabrage

Too much of anything is bad, but too much champagne is just right, said Mark Twain, and he was bang-on. Champagne is our go-to drink for celebrations,

The 'Kaboom' still - High pressure distillation image

The 'Kaboom' still - High pressure distillation

There's been a lot of attention focused on rotary evaporators among the bartending fraternity over the past few years - at least the more experimental

UK's top drinks websites image

UK's top drinks websites

A snapshot view on 20th February 2015 of Alexa.com which ranks the UK’s most-visited websites finds Difford's Guide placed 6th against the country's

Does mixing drinks cause a worse hangover? image

Does mixing drinks cause a worse hangover?

Do different types of alcohol effect how we behave after one too many drinks? Does mixing beer with wine and spirits send us on a downward spiral of intoxication?

Vegan friendly alcohol image

Vegan friendly alcohol

Vegetarians might avoid all forms of meat but alcohol isn't typically an issue; there aren’t many producers who chuck meat into their fermentation tanks

Weird drinks image

Weird drinks

As anyone who's ever tried to design a shooters list knows, the human capacity to tolerate vile flavours in the pursuit of inebriation is quite remarkable.

Vintage spirits & liqueurs image

Vintage spirits & liqueurs

Are old cognacs, whiskies and gins really worth the time and effort it takes to track them down? Or are they just expensive, intimidating and the bartender's

Weird drinking festivals image

Weird drinking festivals

Murcia's legendary beer-drinking competition may be no more, after 2013’s champion died soon after triumphantly downing seven litres of beer in 20 minutes.

Cask maturation (barrel aging) image

Cask maturation (barrel aging)

The maturation of wine, spirits and even Tabasco sauce in wooden casks greatly improves their flavour. This has been understood for 100s if not 1000s of

Casks (barrels, butts, punchons, pipes, barriques and hogsheads) image

Casks (barrels, butts, punchons, pipes, barriques and hogsheads)

Barrels are a particular size and shape of wooden cask. There are numerous other types of cask and the term ‘barrel’ is often wrongly used as a catch-all

Booze in WWI image

Booze in WWI

After the First World War, the medical officer of Scotland's Fourth Black Watch told a hearing on shell shock, Had it not been for the rum ration, I do

How colour affects taste image

How colour affects taste

Colour and flavour. Two things logic tells us should be treated separately. And yet the colour of our food and drink does influence how it tastes in our

The World’s Best-Selling Spirits image

The World’s Best-Selling Spirits

It’s the Asia-Pacific region, an area of the world you may not associate with chronic alcohol consumption, that takes the title of the most booze-soaked

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