The sun is shining and temperatures are rising so I’m guessing you’re in need of a cool drink… World Rum Day is celebrated on the second Saturday in July, which this year happens to coincide with World Mojito Day as well. So what better excuse to mix up this classic Cuban rum cocktail?

A bit of history…

It’s unclear who invented the Mojito, though Cuban folklore links it to the English explorer Sir Francis Drake. His crew drank a medicinal mix of mint, sugar, lime and aguardiente de caña (a sugar cane spirit) called El Draque in Elizabethan times. The same mix was used to treat cholera in mid-19th century Cuba.

Either way, a mint, lime and sugar cocktail – now made with rum – became a hit with Americans in Prohibition-era Havana, with the first recipe for a ‘Mojo Criollo’ appearing in a Cuban publication El Arte de Hacer un Cocktail y Algo Más in 1927.

The name Mojito first appeared in print in a 1932 cocktail book, Sloppy Joe’s Bar Cocktail Manual. The cocktail then found modern popularity in the 1980s thanks to Cuban immigrants in Miami.

Why is it a classic?

‘The Mojito’s roots run remarkably deep,’ says Tommy Cole, brand ambassador for Ron Santiagio de Cuba. ‘That lineage makes it one of the oldest surviving rum cocktails in the world and a genuine cornerstone of cocktail history,’ he adds.

‘In my view, the Mojito has endured for centuries because it is one of the purest expressions of Cuban cocktail culture. It is a drink built on simplicity, but simplicity is often the hardest thing to perfect,’ notes Cole.

‘With only five core ingredients – cane sugar, fresh lime juice, mint, soda water and Cuban rum – there is nowhere to hide. Every component must be in balance, and the quality of the rum becomes immediately apparent.’

Which rum to choose?

If you want to mix up a Mojito yourself at home, a light rum from Cuba is a classic choice. ‘What makes the Mojito timeless is that it captures the essence of Cuba itself,’ agrees Cole. ‘The sweetness of cane sugar, the brightness of lime, the cooling aroma of fresh mint and the lift of sparkling soda create a drink that is refreshing, social and unmistakably Caribbean.’

Distilled and blended in the Oriente region of Cuba, Ron Santiago de Cuba is a great choice. ‘The style is nuanced and aromatic, with enough complexity to bring character to a Mojito while remaining light enough to let the lime, mint and soda breathe. In a great Mojito, the rum should not dominate the drink – it should knit the ingredients together,’ says Cole.

Beyond Cuba, there are plenty of other Caribbean rums worth seeking out. Also consider agricole, a distinctive style of rum made from sugarcane (rather than molasses) that was invented in Martinique and is typical to the French-speaking islands of the Caribbean. Agricoles have a trademark grassy character that works nicely with the fresh mintiness of a Mojito.

Twists on a classic

But rum is now produced all over the world, so it’s easy to make a local Mojito. I’ve included recommendations from the UK and Australia in my selection below, but there are plenty of other quality light rums available.

You can also think outside the box and use an aged gold rum instead of a white rum to make a Golden Mojito. This changes the taste profile of the drink, moving away from fresh green flavours to something more sweet and rich, with notes of vanilla and caramel.

‘The best drinks are the ones that feel inevitable in hindsight – the Golden Mojito is one of those,’ says Alfredo Guerra, brand ambassador for Havana Club Global. ‘It is about how one simple switch unlocks a completely different drinking experience. With Havana Club Especial, you get a rounder, smoother serve, ideal for unwinding at golden hour in good company.’

Best rums for a Mojito: eight to try

Bacardí Carta Blanca

Bacardí is the original Daiquiri rum – but this big brand is a good value choice for a Mojito too. Although Bacardi was founded in Cuba in 1862, its rums are now made in Mexico and Puerto Rico. Carta Blanca has sweet tropical aromas with banana and coconut and a touch of peppery spice, leading to a light, creamy palate with notes of tropical fruit, spice and a vanilla toffee edge. Alcohol 37.5%

DropWorks Clear Drop

Founded in 2023 by rum expert Lewis Hayes, the DropWorks distillery in Nottingham is flying a flag for British rums. Made from imported molasses, Clear Drop is a blend of four rums distilled in England’s first double retort still and a column still. Clean and crisp, it’s a versatile choice for rum cocktails generally, but there’s a snappy note of green apple on the palate that I think perfectly complements the mint in a Mojito. Alc 40%

Havana Club Añejo Especial

This double-aged golden rum contains a blend of rums aged for up to five years. It rests in white oak casks before blending and is then matured for a second time in ex-whiskey casks. Spicy aromas with top notes of lime pickle, plus orange, toffee and vanilla. Rich, rounded, creamy palate; with brown sugar and caramel sweetness, plus creamy vanilla, layered with spicy dried orange peel and woody notes. Try it instead of Havana Club Original Añejo 3 Años to make a sweeter Golden Mojito. Alc 37.5%

Husk Pure Cane

This award-winning rhum agricole from Australia showcases Husk Distillery’s focus on provenance. The label tells you exactly which variety of sugarcane was used and the year of harvest, giving a very specific taste of the north coast of New South Wales. As you’d expect from a sugarcane juice agricole, it’s characteristically grassy, with banana notes, citrus hints, white pepper spice and a slightly earthy base note that complements the mint in your Mojito. Alc 40%

Planteray 3 Stars

The three stars are Barbados, Jamaica and Trinidad: top sites for rum production in the Caribbean. This tasty blend mixes unaged spirits from Barbados and Jamaica with two- to three-year-old spirit from Trinidad, then adds a dash of Jamaican 10-year-old for good measure. A favourite with bartenders, 3 Stars is crisp and fresh, with plenty of spice and a grassy, almost agave-like note on the palate, balanced by sweeter tones of honey and vanilla custard. A dependable choice for Mojitos. Alc 41.2%

Rhum JM White

This is an agricole, a distinctive style of rum made from sugarcane (rather than molasses) that’s typical to the French-speaking islands of the Caribbean – in this case Martinique, where the style was invented – hence it’s labelled rhum. Agricoles have a trademark grassy character that works nicely with the fresh mintiness of a Mojito. You’ll find it here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. I love this in a Mojito. Alc 50%

Ron Santiago de Cuba Carta Blanca

This Cuban molasses-based rum is aged in white oak barrels for three years and then filtered. The fresh, grassy nose is laced with banana, fudge and tropical fruit. While the palate is smooth, fresh and creamy, with banana toffee, vanilla and spice balanced by fresh green grassy notes too. A well rounded cocktail rum – but I particularly enjoy it in a refreshing minty Mojito. Alc 38%

Veritas White Rum

Two of rum’s most respected names have joined forces to make this versatile light mixing rum. A blend of pot-still spirit from Hampden in Jamaica and column-still rum from Foursquare in Barbados, Veritas kicks off with notes of banana caramel, pineapple and vanilla. The smooth palate with fruity notes of pineapple and pineapple leaf, fresh banana, and pear – plus a touch of butterscotch – makes a well-balanced Mojito. Alc 47%

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When whisky meets orange wine...

The latest limited-edition release from Highland distillery Deanston, 17 Year Old Orange Wine Cask Finish (Alc 53.6%, £89.95-£95/70cl Spirited, The Whisky Exchange) is a single malt that has been matured for 15 years in ex-bourbon casks before a further two-year finish in casks previously used to make vino de naranja – a fortified wine from Andalucía made with bitter orange peel.

It’s bold and rich, with orange zest and orange oil aromas, honey, camomile and marmalade on toast, plus nuttiness and woody spice.

In the mouth, Deanston’s signature waxiness joins an intense bitter citrus character, with notes of blood orange, dried apricots, sultanas, honey, brown spice and malted milk biscuit.

Make a Colomba cocktail

From: Paper Plane, San Jose, California, USA

Words by: Vicki Denig

What is a Colomba cocktail?

This Italian twist on a summery Paloma cocktail was created by Ryan Ota, director of beverage operations for MO-Hospitality, which owns Paper Plane in downtown San Jose.

‘I’ve always loved bitter cocktails and liqueurs, and I look for any opportunity to share that preference with others,’ he says.

‘The Colomba is designed as an accessible Paloma riff; it features a full ounce of Campari but balances the bitterness with tropical passion fruit.

The name Colomba is the Italian word for dove, mirroring the meaning of the Spanish Paloma. The result is a refreshing cocktail that carries the pleasant, sharp bitterness of biting into a fresh grapefruit.’

Ota prefers to use Squirt grapefruit soda (£2.99/355ml Mexican Mama) and adds: ‘Be sure not to over-shake this cocktail; you want to leave enough room in the glass to top it off with the Squirt.’

Ingredients: What you'll need

• Glass: Highball
• Garnish: Orange twist
• 40ml blanco tequila
• 40ml Campari
• 30ml passion fruit syrup
• 30ml lemon juice
• 60ml grapefruit soda (to top)

Method

• Add all ingredients except the grapefruit soda to a shaker filled with ice and shake until your hands are cold.
• Strain into a highball glass filled with ice cubes.
• Top with soda and garnish.

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Winemakers are trained to think in grapes and, almost always, only grapes. Most will spend their entire careers relentlessly working within that single medium, fully aware that the craft is both exciting and unforgiving.

‘In wine, you get one harvest a year. Maybe 50 in a lifetime if you’re lucky,’ says Nick Gislason, winemaker at Screaming Eagle in Napa Valley’s Oakville AVA, who has taken on beer as another pillar of his creative outlet.

The built-in limits of winemaking, including the once-a-year window to make decisions in the cellar that will define an entire vintage, don’t exist in the same way in other beverage crafts.

Beer, for example, operates on an ongoing production cycle rather than a single seasonal window, with far more room to adjust and repeat in real time.

‘[Beer] makes you better at fermentation, because we’re working with yeast every single day,’ says Gislason. Even if the grains are harvested seasonally, like grapes, beer doesn’t unfold in a single moment. One batch is fermenting while another is being brewed.

An advantage over wine, he recognises, but one that makes it a complementary craft. ‘You learn how to manage air, temperature and timing in a more dynamic way. That absolutely feeds back into winemaking.’

From grape to grain: Hanabi Lager Co

Gislason created Hanabi, a small lager-focused beer label, around 2015.

For him, beer is not a side project, but another way of thinking through the same questions: how to grow grains for flavour, how to work with fermentation, how far one is willing to push risk in pursuit of something truly high quality.

Hanabi is an absurdly serious label. Unlike most brewers, Gislason is also a farmer, and he applies the same seriousness in viticulture as to grains, farming each variety differently, paying growers regardless of yield, going as far as reintroducing an ancient, almost extinct barley used in the first-ever Pilsners as Hanabi's flagship.

'For us, flavour is number one – even if the grain costs four times more or yields less,’ he says.

The label found its first audience among wine drinkers and sommeliers – The French Laundry and Single Thread, both Michelin-starred restaurants in northern California, were early placements – where Gislason's wine background likely carried weight.

These days, however, most of its consumers (it is distributed in six different states in the US and exported to Sweden, Denmark, Norway, Japan, Taiwan and China, about 25% of its total production) are serious beer drinkers who, as he notes, ‘often have no connection to wine’.

'Beer and wine, to me, are like different instruments. Like in music, you can play to people in a wider way if you use more than just one instrument.'

Reaching a wider audience

Dan Petroski of Massican, in Napa’s St Helena, also went on to play a whole new set of instruments to reach a wider audience.

Over the course of a decade, he explored making vermouth, beer and even gin alongside his wines, building by 2019 what he called 'world Massican': a universe he wanted to open to everybody, 'not just people who love white wine'.

The vermouth came to be almost as an accident, a result of wine barrels that didn't make the final blend: juice with nowhere to go. 'You cover the flaws. You aromatise it, sweeten it, fortify it,' Petroski says. His own version of ‘when life gives you lemons’…

'I then started to build this picture of myself as the guy who knew everything about aromatising alcohol beverages,' he says.

An earnest vision. But Petroski hadn't fully anticipated how separate the concert halls were. Wine, beer and spirits, it turns out, don't share the same road to the consumer.

At the time, managing three distribution networks proved one too many for a producer like Massican. The vermouth program ended in 2022. The beer and the gin did, too.

Since then, the brand has been acquired by Gallo (2023), and the infrastructure roadblock may no longer exist, so Petroski hasn't ruled out a return: 'I love the idea of doing it again,' he says – especially now, as 'the world is drinking slightly differently'.

Vermouth, however, remains very much alive at Matthiasson Wines in Napa Valley, where Steve and Jill Matthiasson have produced their farmhouse-style version since 2011 — now distributed across the US and exported to several countries, with Japan as its largest market.

While the couple had long been fascinated by apéritifs, their vermouth also began with a wine that fermented too far. Instead of discarding it, they transformed it using botanicals, fruit and bitters grown on their property.

In many ways, it feels connected to how they think about farming and wine — just another way of telling the same story.

Whiskey and wine

At Jackson Family Wines, which owns dozens of wineries and operates its own distribution channel, the infrastructure problem doesn't exist.

With Regal, one of California's largest wine distributors – an unusual position in a system designed to keep producers and distributors apart – the company operates on both tiers.

'Having the ability to represent high-quality spirits does serve a commercial or strategic purpose,' says Christopher Jackson of Stonestreet Wines in Healdsburg, Sonoma County, which produces Stonestreet Bourbon within the Jackson Family portfolio. 'I think it's smart to talk to the consumer across multiple different beverage platforms.'

The company released two bourbons in the past two years: Stonestreet, in 2024, which it sees as a more accessible whiskey, and Mt Brave in 2025: a cask-strength, vintage-dated expression made with collectors in mind.

For Mt Brave in Napa’s Mt Veeder, winemaker Chris Carpenter approaches whiskey blending the same way he does his wines.

‘A lot of the blending is layering flavours so none are lost, but they accentuate one another,’ Carpenter says.

‘When I'm matching different wine lots to the barrels, I’m thinking about how that barrel is going to contribute to the expression of wine. I'm thinking about those same things when I'm putting these whiskeys together.’

There's a longer game, by design, being played about how credibility travels in both directions here: a wine drinker who trusts Carpenter's palate has a reason to try the bourbon, while a bourbon drinker who respects the whiskey might feel compelled to try the wines.

Blurring boundaries

Tequila, too, has begun attracting the attention of prominent winemakers.

Bordelais consultant Philippe Melka recently released the first batch of a new tequila project, Felicente, in partnership with Vincent Garry, a veteran in the barrel business, after becoming fascinated by what he describes as a moment in the category that reminded him of California wine in the 1990s: smaller producers experimenting, challenging industrial styles, and trying to redefine quality.

Still in its early stages, the project focuses on organically farmed, high-elevation agave and uses winemaking techniques to produce three styles of tequila, currently distributed across Nevada, Arizona, Georgia, Texas, and California, with plans to expand starting next year.

It’s another sign of how fluid the boundaries between premium beverage categories have become.

Learning curves

But not every beyond-wine project is driven by commercial strategy. In a more modest way, Jamie Kutch added a new line to his Kutch Wines portfolio to address a byproduct problem: wine lees that, if dumped carelessly, could poison rivers and streams.

'It clogs up and kills the fish,' he says. 'This is a sustainable way to use them.'

Kutch distills a brandy from Pinot Noir lees, aged five years in neutral Chardonnay barrels. He makes just 90 bottles a year, sold out each release, including for at least one customer who has never bought his wine.

Winemakers usually don't set out to be anything other than winemakers, and most consumers don't turn to a winery looking for anything other than wine either.

But when something else appears, it often carries the same level of care – sometimes more – than most standalone products across other beverage categories.

Winemaking standards don't end with grapes. And it turns out the exchange goes both ways. 'Every time I'm in a new project, I learn something that I bring back to my primary project,' says Chris Carpenter.

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New-wave Calvados: Not just a digestif

The exceptional apple brandies of Normandy are too often typecast in a role that sees them trapped on the digestif trolley, where they certainly excel, but are overlooked in other moments.

Some modern Calvados distillers intend to change that. Produced within a defined area along France’s northern coast, according to its appellation d’origine, using specific varieties of apples and pears, and adhering to defined methods, Calvados has grand tradition behind it – but that doesn’t restrict it from going beyond the after-dinner occasion.

Expressing beautiful orchard fruit, tempered by time in oak, this is a spirit for any occasion, with untapped mixing potential.

Some contemporary producers recognise this. Environmentally conscious Avallen champions the spirit’s sustainable credentials, while Christian Drouin pushes boundaries with interesting cask finishes.

Calvados and cocktails: a perfect pairing

Organic producer Domaine de la Flaguerie encourages mixing of its versatile Calvados.

‘For too long, Calvados has been seen as a spirit for a certain generation, enjoyed in a certain way – after dinner, in a certain glass,’ says Flaguerie owner Jean-Olivier Petrich.

‘The new wave is about creating a product made to be consumed differently, pushed from its traditional context. Its move into cocktails feels completely natural once you taste them.’

Petrich sees Flaguerie’s younger, vibrant expressions served in highballs, perhaps on a sunny terrace, while those with more age are better suited to stirred-down classic cocktails.

Back to the future: Reviving the Trou Normand tradition

At Christian Drouin, in addition to its cask finishes and a new apple-based aperitif named ABC, the focus is on reviving forgotten ways of enjoying these spirits.

Among these is the Trou Normand, in which a scoop of apple sorbet is doused in Calvados and enjoyed between courses.

‘There are many delightful ways to enjoy Calvados, including a wide range of excellent cocktails,’ says third-generation owner Guillaume Drouin.

Clear thinking

Drouin has also revived a traditional Norman style, Blanche – essentially an unaged apple eau-de-vie that captures the essence of the fruit.

‘It’s often met with pleasant surprise,’ says Drouin. ‘It’s remarkably smooth, with distinctive, intense apple flavours.’

Flaguerie, too, produces a Blanche. ‘It’s leading the cocktail conversation – think premium gin or blanco tequila, but with a crisp, green-apple soul,’ says Petrich.

‘Bartenders are loving it. We’re seeing it in everything from Martinis to Margaritas.

One to try

Domaine de la Flaguerie 2 Year Old Organic Calvados, Normandy, France

£37.50-£39/70cl Master of Malt, The Whisky Exchange

A lively, youthful expression from an organic orchard, with juicy red apple in abundance and some cinnamon spice, together evoking freshly baked apple pie. Ideal for long serves with a mixer, or for adding pure apple notes to a cocktail. Alcohol 40%

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English Heritage gins

Wiltshire Distilling Co has partnered with English Heritage to create a collection of gins inspired by historic estates, each distilled with a mix of botanicals intended to capture the sites’ character.

Blackberry & Rosehip (Alc 40%) is inspired by Audley End House in Essex, with its parkland designed by Capability Brown. English hedgerow botanicals including sloe, rosehip and elderflower give a fruity, brambly taste that’s well suited to a Negroni.

Wrest Park in Bedfordshire inspired a zesty Pomelo & Grapefruit (Alc 40%). My favourite of the trio, it makes a refreshing G&T garnished with a slice of pink grapefruit and is great in a Bee’s Knees.

Finally London Dry (Alc 40%) is a classic juniper-forward style that celebrates Osborne, Queen Victoria’s seaside retreat on the Isle of Wight.

‘English Heritage exists to share stories of England’s history, and developing products that represent those stories with partners who are experts in their field is a brilliant way to do so,’ said Alexandra Bovey of English Heritage.

‘It’s wonderful to see how Wiltshire Distilling Co has taken those stories and executed them through careful botanical selection.’

All £40/70cl at English Heritage retail stores.

What to drink now

Introducing the Drunken Crane cocktail

From: Next Door by Wegmans, New York City, US

Words by Vicki Denig

The classic Martini is having its moment in the sun, as are modern riffs on the beloved drink. Enter the Drunken Crane, a savoury iteration served at Next Door by Wegmans. Created by Cello Ritondo, the restaurant’s lead bartender, this flavour-packed cocktail promises to satisfy fans of spirit-forward libations, as well as fans of ginger.

‘The Drunken Crane was inspired by the traditional Vesper, as well as my love for Japanese cuisine,’ says Ritondo, who used pickled ginger brine from the restaurant’s sushi counter to bring more complexity to the drink.

He notes that throwing in a pinch of salt balances the vodka, making its naturally high 40% abv more palatable.

‘This cocktail is unique in that it makes a traditional Martini approachable, as well as opening up the palate for dinner,’ he adds, noting that the drink pairs impeccably with fresh sashimi and maki rolls.

How to make a Drunken Crane cocktail

Ingredients

• Glass: Nick & Nora
• 45ml Tito’s Handmade Vodka
• 5ml Lillet Blanc
• 15ml pickled ginger brine
• pinch of salt
• Optional garnish: mini origami crane

Method

• Combine all ingredients in a mixing glass.
• Add ice and stir for about 20 seconds, then strain into a Nick & Nora glass.
• Atomise a lemon peel above the drink, ensuring that the oils coat the rim of the glass before discarding.
• Garnish with a mini origami crane perched on the rim of the glass.

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‘This is the first time this has ever been done in history.

‘When humanity eventually settles on the moon, we want Dassai to be there to accompany people in their daily lives on the lunar surface as well.

‘The project began when our chairman and president [Hiroshi Sakurai], who had long dreamed of “one day brewing sake on the moon,” were approached by a space equipment manufacturer about conducting an experiment in space. Because of my background in life sciences, I was selected to lead the project.

‘I joined the company in 2021 after completing graduate school. Before joining the company, I conducted research on glaucoma at university. After joining, in addition to this project, I have also worked on research into the functionality of exosomes (extracellular vesicles) produced during the sake fermentation process.

‘Becoming the top researcher in the world is no easy task, but if I worked at the Dassai brewery, which is known for producing the best sake in Japan, I thought I might be able to help create the best sake in the world. That's why I decided to join the brewery as a kurabito (sake brewer).

‘Fermented foods such as miso, soy sauce, and vinegar form the foundation of Japanese food culture. This is not only because of their flavour, but also because of their functional and nutritional benefits. We believe fermented foods will also be essential for life on the moon.

‘I am responsible for designing the experiment to be conducted inside the ISS, while the actual brewing equipment was developed in collaboration with Mitsubishi Heavy Industries. Mitsubishi has decades of experience in the space development business, so they brought invaluable expertise to the project.

‘First and foremost, I don't know if you’re aware, alcohol is prohibited on the International Space Station. So, when we brought this proposal that we would ferment and produce alcohol on the ISS, NASA was like, “What’re you guys thinking?”

‘As you know, sake has been brewed in Japan for centuries. So, we were able to prove, not just anecdotally, but we gathered data and proved scientifically without a doubt that the actual production and brewing of sake is not dangerous.

‘We [sent] ingredients such as pre-steamed and dried rice (Yamada Nishiki) and dried koji mold from Earth to the ISS [on October 26, 2025]. These ingredients go into the equipment, and with the help of the astronauts, water [was] added to see if fermentation occurs.

‘The International Space Station, or ISS, is a completely confined space. If something goes wrong during an experiment, no one can go to help the astronauts. Sake brewing has a long history, but there's no data and knowledge about brewing in space. So we had to make a comprehensive list of all the byproducts generated during the fermentation process and submit data to show that each one of them met safety standards. Proving the safety of the experiment was our first major hurdle.’

‘The worst-case scenario would have been that fermentation does not progress in space, meaning sake cannot be brewed. However, this mission has ruled out that possibility.

‘The biggest difference on Earth is that yeast produces heat, and that heat then leads to convection. However, that’s really delayed and is slower in space. So, the moromi, which is the fermented mash, doesn’t mix very well, so everything progresses at a slower rate.

‘We have confirmed that under lunar gravity conditions, fermentation proceeds slightly more slowly compared to on Earth. We were able to confirm alcohol was produced.

'Our goal moving forward is to learn how to control this different behaviour from Earth and produce fine sake like the ones brewed on Earth … to prove that brewing sake under lunar gravity is technically feasible.’

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As botanically flavoured spirits go, gin is undoubtedly the most ubiquitous of recent times. But another is nipping at its heels: botanical vodka.

Botanical vodkas are flavoured via distillation with plant-based botanicals including fruits, herbs, flowers and spices. These could be distilled with the spirit itself, or used to create botanical essences that are blended with it.

It’s important to note the distinction between botanical vodkas and the broader category of flavoured vodkas; the latter are generally flavoured after distillation through maceration, infusion, or by adding extracts and sweeteners.

While botanical vodkas are very similar to gin, one crucial requirement separates them: gin must have a primary flavour of juniper. Without this stipulation, botanical vodka producers can spotlight other elements, be it locally sourced ingredients or delicate flavours that would struggle against juniper’s piney might.

Freedom of expression

William Lowe MW, a Master Distiller and co-founder of Cambridge Distillery, says its Meadow Mist botanical vodkas provide a ‘different framework for expression’ compared with its gins. ‘Without juniper as the structural backbone, it allows a single ingredient or idea to sit completely at the forefront.’

Sloemotion’s Hedgerow Botanical Vodka is designed as an expression of the Yorkshire countryside that surrounds the distillery. Founder Joff Curtoys (below) sought a ‘purer taste of the hedgerows’, using botanicals including crab apple, elderflower, rosehip and nettle leaf.

Finding flavour

For Hugh Lambert at Shanty Spirit, the style offered a blank canvas for the coastally inspired vodka he wanted to produce. His Seaweed Botanical Vodka contains five native varieties of its namesake plant. ‘The flavour we wanted [was] crisp and fresh, like jumping in the sea,’ he says.

Hepple Spirits also heroes one botanical in its Douglas Fir Vodka, but uses three methods to capture its aromatic character. There’s traditional pot distillation; a lower-temperature rotary evaporator; and a supercritical fluid extractor, a machine normally found in perfume houses.

A conscious choice

While botanical vodka doesn’t command the public profile of gin, it is gaining traction amid the trend toward more conscious consumption. Sebastian Bunford-Jones, global marketing manager at The Glasgow Distillery Co, believes both drinkers and bartenders are becoming more receptive to spirits that ‘prioritise provenance, natural ingredients and production transparency’. Those values sit at the heart of the distillery’s G52 Botanical Vodkas.

Gemma Standeven, founder and director at Gattertop Drinks Company, which makes Gattertop No7 Botanical Vodka, feels they are a natural next step for gin drinkers. ‘Gin has educated consumers to expect botanical complexity, and some drinkers want that flavour but in a smoother, less juniper-forward format,’ she says.

How to drink botanical vodkas

The nature and flavours of botanical vodkas make them ideal for mixing. For a simpler serve, pair with tonic or soda water or stir down in a Martini.

When using in more highly flavoured cocktails, let the botanicals guide your choice. Use a more savoury vodka for a Bloody Mary, a citrussy spirit for a Cosmopolitan, or a richer one for an Espresso Martini.

Silver Circle’s Black Garlic Vodka was developed with a particular cocktail in mind. ‘As Bloody Mary fans, we were excited to explore a botanical vodka which would complement tomato juice and spice,’ explains distillery co-founder Nina Howden. ‘The black garlic deepens the drink, adding richness and savoury sweetness.’

Whatever your preference, there’s sure to be a botanical vodka that ticks the right flavour boxes.

Botanical vodkas: 10 to try

Assaranca Vodka

Made by Sliabh Liag Distillers in Donegal, Ireland using native botanicals gorse flower and rowan berry. Creamy cereal aromas alongside gentle grassiness and citrussy herbs. Plump mouthfeel, with additional red berry flavours. Its gentleness wants a minimal serve: with soda or in a Martini. Alcohiol 41%

Blackwoods Botanical Vodka

Heroes botanicals that reflect its home in Inverkip, Scotland, including sea buckthorn, sea mint and kelp. Sweet cereal, citrus peel and washed mint aromas lead to a balanced citrussy, sweet and herbal palate. Try it in a Cosmopolitan for added zing. Alc 40%

Cambridge Distillery Meadow Mist Verbena Vodka

Produced via vacuum distillation to preserve the delicate flavours of its hero botanical, lemon verbena. Tart, citrussy aroma with accompanying sweet cereal notes. Superbly round texture. The botanical profile crescendoes into the finish, clear and crisp. One for a Martini. Alc 40%

Dunnet Bay Distillers Holy Grass Vodka

Distilled with native holy grass, which has a vanilla-like aroma, alongside cinnamon and Scottish apple juice. Aromas and flavours of crisp raw apple, creamy vanilla and powdered cinnamon, with gentle grassy notes. Serve long with apple juice or ginger ale. Alc 41.5%

Gattertop No7 Botanical Vodka

An English vodka created with a concentrated distillate of elderflower, rosemary, nettle, basil, damson leaves, apple blossom and coriander. Fragrant and softly herbaceous with citrussy coriander, plummy fruits and sweet florals. Keep the serve classic with a Martini or Vodka Tonic. Alc 38%

G52 Fresh Citrus Botanical Vodka

Distilled with fresh lemons, limes, ginger and lemongrass, alongside vapour-infused orange and pink grapefruit. Big, bright citrussy character – the flesh, juice and oils – accompanied by notes of fresh ginger and creamy sweetness on the palate. Mix long with soda or tonic. Alc 40%

Hepple Douglas Fir Vodka

Three distillation methods are used to capture the flavour of its lead botanical, Douglas fir shoots. Refreshing aroma with pine needles, lemon peel and saline hints. Oily palate with citrus and herbaceous notes. Made for Martinis, however you have them. Alc 41%

Shanty Seaweed Botanical Vodka

The botanicals include five hand-foraged British seaweeds alongside galangal, wasabi, yuzu and bergamot. Balanced maritime aroma combining oily, herbaceous, citrus and vegetal notes. Mouthfilling, with sweet salinity and herbal flavours. Mix long in a Mule, or use it to supercharge a Dirty Martini. Alc 40%

Sloemotion Hedgerow Botanical Vodka

Featuring botanicals from its Yorkshire home including rosehip, nettle leaf and elderflower. Sweet, concentrated hedgerow fruit aromas with rosy florals and underlying spice. Herbaceous nettles on the palate with elderflower sweetness and lingering rose. Try it in a Martini or Vodka Tonic. Alc 40%

Silver Circle Black Garlic Vodka

Featuring Isle of Wight black garlic, toasted bread and lapsang souchong tea. Potent garlicky aromas, from deep umami to sweet cooked cloves, with gentle smokiness. Silky palate with underlying sweetness and spice. A savoury serve calls: maybe a Bloody Mary or Dirty Martini. Alc 40%

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What shall we do with the drunken sailor? In the early 1800s, the answer would have been to keep him sailing to whichever far-flung destination the British Empire was attempting to expand into. One such destination was Van Diemen’s Land – now Tasmania – where a penal colony was established in 1803, marking the beginning of the long history of the Tasmanian spirits industry.

In the early days, coins were scarce and booze plentiful, leading to spirits playing an essential role in trade and payment for goods and services. Distilling was legalised in Tasmania 1822, and Australia’s first legal distillery, Sorell Distillery, was established by Thomas Haigh Midwood in Hobart. In fact, Sorell Distillery produced Tasmanian whisky a full two years before Scotland's first legal distillery, Glenlivet.

Over a dozen distilleries followed suit, but not for long. Tasmania’s whisky industry was halted in 1839 with the introduction of the Distillation Prohibition Act, introduced by Governor John Franklin. His teetotaling wife famously declared: ‘I would prefer barley be fed to pigs than it be used to turn men into swine.’

A new era

It would take another 154 years until the distilling industry was rebooted and there’s one name we have to thank for the modern Tasmanian whisky industry: Bill Lark. It was Lark’s lobbying (along with his wife, Lyn) that resulted in legislative change in 1990 to legalise small-scale craft distilling in Tasmania.

The pair launched Lark Distillery in 1992, distilling from the family home in the suburb of Kingston, just south of Hobart. ‘I grew up with the still outside my bedroom door,’ shares Kristy Lark-Booth, Jack and Lyn’s daughter, who is now owner and distiller of Killara Distillery, as well as president of the Tasmanian Whisky and Spirits Association. ‘That's where the name Killara comes from. It’s the name of the street where we lived.’

Shortly after Lark’s inception, in 1994, Tasmania Distillery was founded by Robert Hosken in Sullivans Cove, changing its name to the latter with new ownership in 1999. Patrick Maguire, a friend of Bill Lark, then purchased Sullivans Cove with several investors in 2004. It was under his management that the distillery transformed the trajectory of Tasmania’s whisky industry.

Making history

In 2014, the distillery was the first outside of Scotland and Japan to win the World’s Best Single Malt at the World Whiskies Awards with its French Oak Cask expression. The distillery has since gone on to take home the title of Best Single Cask Single Malt three times: in 2018, 2019 and 2026.

The 2014 accolade inspired a swath of new producers, and the figure has continued growing. ‘Killara was about the 16th licensed distillery in 2016. So it was roughly 25 years between the first distillery and the 16th,’ says Lark-Booth. ‘And now we’ve got about 80 or so distilleries in Tasmania.’

It’s difficult to establish the exact figure in terms of whisky producers, as distilling licences don’t differentiate the type of spirit distilled. However she estimates that around 60 distillers produce whisky throughout the island state.

A sense of place

Distilleries are dotted throughout the island, all benefiting from its diverse microclimates, fresh air, pure water, and high-quality barley. Tasmania sits between 40-44° latitude south; Scotland between 55–59° degrees north.

‘There’s not much between Antarctica and us,’ says Lark-Booth. ‘We get huge pressure systems from the south, creating a perfect environment: warm days, cool evenings, but not too hot or too cold. Whisky interacts with the cask through those pressure changes,’ she adds.

‘In Scotland's stone warehouses, the temperature is very even year-round, so maturation takes much longer, also because they use larger vessels than the ones most people here use,’ she adds. This, alongside the industry’s youth, is why age statements are not the norm for Tasmanian whisky.

Quicker maturation

The Tasmanian climate and greater temperature fluctuation are responsible for another unique difference in the cask ageing process. At most Tasmanian distilleries, the angel’s share (the portion of whisky that naturally evaporates through the porous wood of the cask as the spirit ages) is at least double the amount in Scotch production, consisting of higher amounts of water evaporation versus alcohol evaporation.

‘In Scotland, casks are generally laid down at 63.5% and lose 1-2% volume annually to evaporation, primarily alcohol, as alcohol has a lower evaporation point than water. Colder, humid conditions mean whisky slowly drops in strength,’ Ashley Pryor of Sullivans Cove explains.

‘In Tasmania, warmer and drier conditions mean losses of 4-5% annually, but what evaporates is primarily water. Tasmanian whisky gets stronger in the cask, concentrating inside the barrel with the temperature fluctuating around 20 times a day, driving exacerbated interaction with the wood. In short, it matures at roughly double the pace of Scotch.’

A Tassie signature

Tasmanian whisky is spelled without an ‘e’, reflecting a style and production method closer to Scottish than American or Irish whiskey. But several hallmarks set it apart from Scotch and other global whiskies. Predominantly, you’ll find single malts, not blended expressions, and many distillers produce single cask releases.

Distillers take pride in local ingredients: locally grown and malted barley, Australian fortified casks, Tasmanian Pinot Noir casks, Tasmanian peat, and local coopers and still-makers. Tasmanian peat differs from UK peat, shaped by local botanicals such as gum trees, pepperberry and more, giving it a distinct character that carries through to the spirit.

‘The formula for Tasmanian whisky is making sure you care about each part of the process,’ shares Rob Polmear, co-founder and head distiller at Waubs Harbour. ‘Brew it yourself, using Tassie barley and water, things that make it provenance-based, but also because the barley here is great; it’s a brewer's barley meant for high flavour,’ he adds.

‘Then distilling involves using stills like Bill Lark chose in those early days. Pure copper, short-necked stills, which are hallmarks a lot of distilleries share, pushing for big, oily whiskeys,’ says Polmear. Finally there’s maturation. ‘A lot of Tasmanian whiskeys use tawny, and all three of our core lines have it. As you go up in price, you see more. That’s a hallmark of Tasmanian style.’

Tasmanian whisky: five to try

Killara KD91 ex Tawny Whisky Abbey 2025 Release – Bonnie ‘Breath of Fire’

A single cask, small-batch release, matured in a 100-litre tawny Port cask and offering up caramelised malt, Christmas cake, sea spray and salted caramel. Fruity and smooth on the palate with a creamy, spiced custard apple finish. Also available at cask strength. Alcohol 52%

Lark Fire Trail No 151

From Tasmania’s founding and largest distillery, which is now a publicly traded company. Single malt aged in Port and Sherry casks, then finished in ex-bourbon and American oak wine casks. Vanilla bean toast, orange blossom, creamed honey and subtle smokiness. A smooth, balanced, easy-drinking whisky with a generous finish. Alc 41.5%

Overeem Port Cask Matured Distiller Strength

From the fourth distillery in Tasmania, founded in 2005 by Casey Overeem and now run by his daughter Jane Overeem and her husband Mark Sawford. The Port Cask is their flagship, always a single-cask release, yet with a consistent house style. Mid-caramel toast, a lick of sea salt, white gum honey and creamed pear. Smooth and approachable. Alc 43%

Sullivans Cove TD0348 14 Year Old Single Cask American Oak Second-Fill

This single-cask, small-batch distillery placed Tasmanian whisky on the map with global accolades. The core range is centred on American oak, French oak and a double cask blend. An emerging Tassie category, second-fill casks allow the spirit to shine without the influence of a fortified predecessor. Bright citrus and orchard fruits, crème caramel, a dusting of dried sage and an impressive finish. Alc 48%

Waubs Harbour Founder’s Reserve Batch 11

A maritime distillery located in Waubs Harbour and founded in 2018 by head distiller Rob Polmear (ex-Lark and Overeem), and his brother and sister-in-law, Tim and Bec Polmer. Matured in older tawny Port casks and offering up layered spice, molasses, lamb fat umami and deep complexity. Rich and oily, a cask-strength cigar malt style. Alc 62%

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Drinking a cocktail in your favourite bar is one of life’s undeniable pleasures. But nothing beats the sense of satisfaction to be found in crafting your own perfect drink at home.

It’s entirely possible to make good cocktails without any specialist equipment – a jam jar makes a serviceable shaker – but you’ll get better results, have more fun and look the part if you invest in some proper cocktail-making kit.

Made to measure…

First you need something to measure your ingredients accurately. ‘The one essential piece of home cocktail kit is a jigger,’ says Pietro Collina of Viajante87 in Notting Hill, London. ‘You can improvise with other household items and mix drinks in different vessels, but without a jigger there’s really no point. It’s the key tool for accurate measurements.’

Nip-waisted stainless steel jiggers are perfect for measuring single (25ml/1oz) and double (50ml/2oz) shots in a G&T, for example. But most cocktail recipes call for more nuanced measures – 5ml, 10ml or 15ml – so look for a jigger with internal markings in 5ml increments.

Try the Mezclar Preciso Multi Measure Jigger (£11.50, Drinkstuff). Or buy the excellent Easy Jigger, designed by industry veteran and publisher Simon Difford, which measures from 1.25ml to 60ml (£7.75, Difford’s Guide).

Mix it up

Now that you’ve measured your ingredients, what about mixing? Options are a two-piece Boston shaker – either glass-and-tin type or tin-on-tin – and a three-piece cobbler shaker, which has a built-in strainer. Both have benefits for home mixologists.

‘I’d actually lean towards the cobbler for home use,’ says Jack Sotti, bar director at Archive & Myth in London’s Leicester Square. ‘It’s designed for single serves, has a built-in strainer and looks great sitting on a bar cart. The only thing to know is how to use it properly so the cap doesn’t seize up when it gets cold.’ The trick is to press the cap on lightly rather than forcing it down, and remove it the second you finish shaking.

On the other hand, Emilio Giovanazzi, head bartender at The American Bar at Gleneagles in Perthshire, Scotland, believes a Boston shaker is the best place to start if you’re new to mixology. ‘A Boston shaker is the ideal tool for a home bartender. It chills, aerates and can also double as a mixing glass, so realistically, not much else is necessary,’ he explains. ‘It’s the tool most bartenders use; simple to clean, durable and versatile, making it ideal for learning proper cocktail technique at home.’

Personally, I use a Boston-style shaker from the Japanese brand Koriko at home (£25, Cocktail Kingdom). ‘Their weighted tins are perfect for shaking and they are extremely durable,’ says Giovanazzi.

Take the strain

If you do choose a Boston, you’ll need a hawthorne strainer (£8.50, Urban Bar). Shaped like a table tennis bat, this sits over the top of the tin to hold back the ice when you pour. ‘A hawthorne handles most drinks,’ advises Giovanazzi.

‘Add a fine-mesh strainer for double-straining to remove small ice shards and pulp, giving cocktails a smoother finish and helping control dilution after serving.’ Sotti recommends Gorky – ‘the best fine strainers on the market’ – designed by top bartender Gorkem Harp (£3.30, Concept Cuisine).

Stir it up

For drinks that are stirred, not shaken – think Martini, Negroni, Old Fashioned – a long-handled bar spoon is a handy tool – though it’s not essential. ‘It’s useful to have a long-handled bar spoon because it allows you to reach the bottom of the mixing glass, making sure all ingredients are incorporated,’ says Kris Bazys of Scarfes Bar at Rosewood London.

‘It also helps with measuring small amounts of any liquid and can even muddle light ingredients,’ he says. Choose a spoon with a flat end if you want to use it as a muddler too, such as the 10-inch (26cm) Yunai twisted bar spoon (£3.99, Amazon).

Sotti adds a word of advice: ‘On the measurement side, bar spoons are technically meant to represent a standard volume, but they vary quite a bit between brands. It’s worth weighing out one bar spoon of water when you first get one so you know exactly how many millilitres yours holds.’

And now you’ve got all the kit, it’s time to start your cocktail-making adventures…

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Bourbon bonanza: New US whiskey bottlings arrive on UK shores

Not one, but four new limited-edition US whiskeys have landed in the UK, courtesy of Michter’s Distillery, based in Louisville, Kentucky.

The jewel in the crown is the complex and layered Michter’s 20 Year Bourbon, matured for two decades in charred new American white oak (Alcohol 57.1%, £2,5755 / 70cl Amathus Drinks).

The younger Michter’s 10 Year Bourbon is a rich and toasty single-barrel bottling with notes of dark toffee, spice, orange oil and peanut brittle (Alc 47.2%, £195/70cl Spiritly).

They’re joined by the latest release of Michter’s 10 Year Rye, a well-balanced single-barrel bottling showing notes of vanilla toffee, roasted nuts and chocolate orange with plenty of characteristic rye spice (Alc 46.4%, £186-£199.95/70cl Master of Malt, The Whisky Exchange, The Whisky Shop).

Finally, Michter’s US*1 Toasted Barrel Finish Sour Mash is a limited edition of the distillery’s US*1 Sour Mash Whiskey that’s finished in a custom-made barrel that has been toasted but not charred.

The result is a deeper flavour profile with layers of toffee, cinnamon, cherry, honey and subtle bonfire smoke (Alc 43%, £129.95/70cl Master of Malt).

What to drink now

Introducing the Fandango cocktail

From: El Gallo Altanero, Guadalajara, Mexico

Words by Clinton Cawood

It’s fitting that Freddy Andreasson’s take on the classic, low-strength Bamboo includes tequila, given the location of his bar, El Gallo Altanero, in the spirit’s heartland of Guadalajara.

‘It was meant to be low proof, but it didn’t end up that way,’ he says of his Fandango Cocktail, created to epitomise elegance.

Cascahuin Reposado Tequila (£41.50/70cl The Whisky Exchange) is joined by fino Sherry – ‘Sherry and agave spirits simply work great together’ – as well as dry vermouth and a touch of agave syrup.

‘The tequila’s soft oak and cooked agave give it weight; the fino keeps it dry, sharp and almost saline; while the vermouth lays down a herbaceous backbone,’ he adds.

Visitors to the bar can choose between an olive or lemon peel garnish, for either some extra salinity or a citrus lift.

The choice, according to Andreasson, ‘depends on your mood or the kind of night you’re having – or the weather!’

How to make a Fandango cocktail

Ingredients

• 30ml Cascahuin Reposado Tequila
• 30ml Fino Sherry
• 30ml Dolin Dry Vermouth
• Small barspoon of agave syrup
• Garnish: Oliver or lemon peel

Method

• Glass: Nick & Nora
• Stir the ingredients over ice
• Strain into a chilled glass
• Add your chosen garnish

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Unlike blended Cognac, vintage Armagnac can express the character of one particular year – making it a natural choice for wine lovers to explore.

Why vintage Armagnac goes its own way

Spirits like order. Scotch whisky has age statements neatly stacked into a ladder, reassuring the drinker that time equals value.

Cognac’s alphabet soup of VS, VSOP and XO provides a rough guide to age progression, even when the liquid itself is the product of extensive blending. In both cases, age provides a framework for expectation.

Armagnac sits adjacent to these systems. Officially, it has its own classifications: VS (one year), VSOP (four years), XO or Hors d’Age (10). They exist, and many producers use them.

Yet when Armagnac is discussed with any seriousness, the conversation almost inevitably turns to vintages.

The reason is partly structural. Unlike Cognac (built on a handful of large houses that age and blend, rather than cultivate and harvest), Armagnac is often made in smaller volumes by growers distilling once a year from their own wines. Blending across years is possible, but less central.

How vintage Armagnac expresses individual years

Where Cognac smooths variation, Armagnac allows the character of a single harvest to endure. Here, vintage is not decorative, but declarative: the growing season is captured and preserved in spirit.

This invites a question more familiar in wine: can one vintage be better than another?

In Armagnac’s case, the answer is yes; though ‘different’ is a more useful word. Each harvest shapes the style of the eaux-de-vie that emerge from the still.

A warm season may produce a rich, broad spirit; a cooler year, something firmer, more tensile.

Maturation complicates matters further. A lighter vintage might be ready sooner and won’t need to be smothered with oak; more powerful years need time in barrel to be tamed.

What emerges isn’t a ranking, but a series of expressions, each year shaped by its own conditions and complete in itself.

In a spirits world obsessed with ladders of age, of price, of prestige, Armagnac’s attachment to vintage feels quietly resistant, showcasing postcards from the past where age isn’t a promise of quality or complexity, but a snapshot of a moment in time.

One to try

Château de Lacquy, Armagnac 2007, Bas-Armagnac, Southwest France

Where to buy it: £113/70cl, The Whisky Exchange

Château de Lacquy, Armagnac’s oldest family-owned estate (producing since at least the early 1700s), farms 22ha of vines for its Armagnac, all of which are harvested, vinified, distilled and aged by individual plot and variety.

Slow distillation in a 1939 wood-fired still has given this 2007 vintage a rich, full-bodied nose of strawberry jam and dark chocolate.

The palate has figs, poached pears and orange blossom, with a cinnamon powder finish. Alcohol 48%.

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Another Hendrick's makes debut

Launched in 1999, with its distinctive dark apothecary bottle, Hendrick’s Gin helped drive the premium gin renaissance of the early 2000s.

Master Distiller Lesley Gracie also created higher-proof Orbium, released in 2017, as well as a series of special limited editions. But the brand now has its first new permanent addition in almost 10 years: Another Hendrick’s (Alcohol 41.4%, £33-£41.99/70cl Sainsbury’s, Selfridges, The Whisky Exchange).

Packaged in a striking white bottle, the new expression showcases orange blossom and cacao botanicals.

‘Another Hendrick’s is the complete opposite of what we’ve been doing for the past 25 years,’ said Gracie. ‘After experimenting with different elements from the Hendrick’s Gin Palace’s tropical greenhouse, I discovered this brilliant profile featuring a depth of flavour, hint of sweetness and lift of freshness that is completely distinctive.’

There’s a bright orange citrus lift to the aromatics, some orange blossom and sweet notes of white and milk chocolate.

The palate is velvety, with a driving line of crisp juniper and citrus, layered with notes of milk chocolate, white pepper and an appealing satsuma finish.

How to drink it

Enjoy it in a G&T garnished with a twist of orange peel or in a Spritz serve with 35ml each of Another Hendrick’s, apple juice and Prosecco, plus 50ml soda and one barspoon of cherry liqueur.

What do drink now: Garden cocktail

From: Britannia Bar, Trondheim, Norway

Trondheim’s Britannia Bar boasts a carefully curated aquavit collection, spanning rare, historic and contemporary expressions that highlight Norway’s distilling heritage – and its creative cocktail menus put this spirit to good use.

‘The Garden is a vibrant, herbaceous and citrusforward cocktail from our award-winning menu: A Spirited History,’ says Øyvind Lindgjerdet, executive bar manager.

‘It is built around the un-aged Lysholm Blank No52 Aquavit and Cocchi Americano. Fresh lemon juice brings brightness, while our house-made Orangerie Bitters and a syrup made from local, fresh marigold flowers add an aromatic, herbaceous lift.

'The result is vibrant, structured and slightly funky, with a layered botanical profile that unfolds sip by sip.’

Ingredients for the Garden cocktail

• Glass: Rocks
• Garnish: Sweet potato sprout
• 30ml Lysholm Blank No52 Aquavit
• 20ml Cocchi Americano Bianco
• 20ml marigold cordial
• 20ml lemon juice
• 2 dashes Orangerie Bitters. Angostura Orange Bitters can be used as a substitute for the bar’s bespoke bitters.

How to make the marigold cordial

• Put 1L of water and 1kg of sugar in a pan.
• Add the zest and juice of two oranges and lemons, then bring to the boil, stirring until the sugar is fully dissolved.
• Add 1kg of marigold stems, leaves and flowers, and allow to infuse for 10-15 minutes.
• Strain thoroughly.

How to make the Garden cocktail

• Combine all ingredients and shake until your hands are cold.
• Strain into a rocks glass filled with ice cubes and garnish.

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The practice of maturing and finishing whisky in wine barrels is nothing new. From stories of tumbling Sherry casks on Leith docks in the 19th century to the commercial hit of Balvenie DoubleWood in the 1990s, its history is rich and as varied as its success.

As whisky-makers refine the delicate balance of wine-cask ageing, those in wine producing regions can work closely with local wineries to source casks. Are there benefits to this and does it represent a further surge towards embracing the concept of terroir in whisky?

Local flavour

Fewer miles covered between emptying and filling can limit environmental impact. At Starward Distillery near Melbourne, the malt is grown a one-hour drive away and as low impact an approach as possible is taken. Using local wine casks is a natural next step.

Head distiller, Carlie Dyer says: ‘We wanted to make an authentic Australian whisky and the best way to do that was to connect with our own wine industry to source casks instead of importing bourbon and Sherry casks from overseas.’

Wine cask maturation now makes up 90% of Starward’s inventory and these barrels are often reused and sold back to wineries and breweries.

Friends and family

At Winestillery, producer of Florentis whiskeys, distiller Enrico Chioccioli keeps it in the family – then shares it, very generously with the rest of us. The family winery, Chioccioli Altadonna, in Gaiole, Chianti is the distillery’s ‘in-house winemaker’ and their Super-Tuscan casks are chosen by Enrico’s oenologist brother Niccolò and their father Stefano, a consultant winemaker.

Working with family ensures trust and creates short and simple supply chains, keeping business running smoothly. Meanwhile, for its Vin Santo cask finishes, Winestillery works with a small network of local producers.

‘These are very direct, long-standing relationships: we know the vineyards, the winemaking styles and the evolution of the wines that once filled barrels. This allows us to choose not just an “ex Vin Santo wine cask” but a barrel with a precise oenological story,’ explains Enrico.

With trust comes a sense of control and with control comes relative precision in terms of flavour in what is a precarious game of balance.

Working together

Timing and balance are key considerations at Westward Whiskey in Portland, Oregon, where local Willamette Valley Pinot Noir casks are used.

Head distiller, Miles Munroe, says: ‘We work directly with winemakers and plan our fills around the time of year they’re emptying, so we can pick them up immediately. We wet-fill casks and can fill the same day they’ve been emptied of wine. That means no sulphur, no drying and no loss of flavour at all.’

Sulphur in wine casks can add off flavours to the spirit and shortening the time reduces the problem.

Community collaboration

Sourcing barrels locally can also build a sense of community amongst like-minded makers. At Thomson Distillery near Auckland, New Zealand, Rachael and Matt Thomson use wine casks from friends at Kumeu River Wines and Westbrook Winery.

‘It’s enjoyable having a broader understanding of the drinks being made here, we can all relate to one another and what we’re producing is very specific to this place,’ says Rachael.

When collaborators become friends, real connection is made and if whisky isn’t bringing joy and connection, then we should all just pack up our Glencairns and go home.

Shared values

Sharing casks can represent shared philosophies. At the organic farm and distillery Domaine des Hautes Glaces in the French Alps, founder and Master Distiller Frédéric Revol favours barrels from producers in nearby Jura who apply the same principles of minimal intervention production.

‘This is a region where there are a lot of natural winemakers and I’m looking for colleagues who are experimenting with the same stuff, with the same link with nature, the same issues; because the philosophy is the same,’ he explains.

Not only is the sulphur issue ticked off nicely here, the finished liquid represents both the place it is made and the common values of the people who make it.

National identity

Terroir certainly reigns at Rampur Distillery, located in Uttar Pradesh in the foothills of the Himalayas. Creating a whisky that is distinctly Indian is fundamental to Master Blender Anup Barik, who uses Indian Cabernet Sauvignon casks in his award-winning Asāva bottling.

‘We are a proud Indian company and were the first to use an Indian wine cask finish,’ says Barik. ‘Cabernet Sauvignon also has the right tannic phenolic character: spiced black and red fruit.’

The choice centres flavour but also reflects a sense of pride and strong links to national identity, as Ruchira Neotia, Indian whisky ambassador explains. ‘Rampur Asāva is bottled Indian pride in whisky form; a wholly nose-to-tail “Made in India” product.’

Creating character

In each of these distilleries, creating a whisky intrinsically of the place is something worked towards with intent. There is no clinging to the infallible primacy of Scottish whisky here, as Rachael Thomson says: ‘We are not replicating Scotch, but unearthing a local NZ style of whisky that draws on what is abundant in our area.’

Terroir is the land itself, the people working it and the networks fostered. Using local casks and culturing winemaker relationships strengthens these networks and helps shape a unique identity in terms of community, environment and ultimately, flavour.

Six great wine-influenced whiskies to try

Domaine des Hautes Glaces Epistémè RØØF24 Square

This 100% malted rye whisky is blended from several vintages of local rye and distilled at the organic farm distillery in the French Alps. Finished in ex-Vin Jaune casks. Bright, grassy nose with citrus peel and bruised apple on the palate and a nutty finish. Alcohol 50.6%

Florentis Super Tuscan Wine Cask

Made from Italian barley, rye and wheat, this Tuscan whisky is distilled in a pot still and hybrid copper still. Finished in SuperTuscan barrels from the Chioccoli family winery. Pronounced clove aromas with distinctive tannins and gamey notes on the palate, leading to a savoury finish. Alc 48.3%

Rampur Asāva

Indian Single Malt from the foothills of the Himalayas, finished in Indian Cabernet Sauvignon barrels. Rich blackcurrant and black plum on the nose, leading to an elegant palate and sweet pastry on the finish. Opens out nicely in a rocks glass. Alc 45%

Starward Botrytis Cask

Australian single malt made with local grain from the state of Victoria and fully matured in botrytis Semillon dessert wine casks before bottling. Luxurious mouth-coating texture with sweet dried apricots, gentle spice and white chocolate on the finish. Alc 48%

The Heart Cut #19 Thomson

This New Zealand single malt is finished in Pinot Noir casks from Westbrook Winery and bottled by award-winning UK independent bottler, The Heart Cut. Cranberries and Christmas spice on the nose, with a silky texture and hints of cocoa on the palate. Alc 51.5%

Westward Pinot Noir Cask

An American single malt distilled in Oregon and finished in Willamette Valley Pinot Noir barrels for two years. Offering stone fruit and red cherries at the top, evolving into darker fruits with lingering warm earthy notes. Alc 45%

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You’d be forgiven for not knowing that the world’s most valuable spirits brand is the Chinese baijiu producer Moutai. In fact, according to the Brand Finance report Alcoholic Drinks 2025, Moutai’s brand value is roughly equal to that of the top 10 spirits brands combined – a list that includes only four non-baijiu brands: Hennessy, Jack Daniel’s, Bacardi and Johnnie Walker.

In 2025, Moutai’s brand value alone was estimated at $58.4 billion, placing it 20th in the Global 500 rankings alongside companies such as Apple, Microsoft and Google, as listed in the Global 500 2025 report by Brand Finance.

Defined as a white spirit, baijiu is a category that remains remarkably underexamined and widely misunderstood. It is among the earliest distilled alcohols in the world, dating to the Ming Dynasty of 1368-1644; making China home to the world’s oldest continuously operating distillery – Luzhou Laojiao – founded in 1573. Yet despite these facts, baijiu remains little known outside China.

The baijiu champion

To understand why baijiu has remained so obscure internationally, it’s necessary to grasp the complexity of the category itself. Few people understand this better than Ben Salguero, a UK baijiu specialist and owner of Jaded Dragon bar in Bristol, home to Europe’s largest collection of baijiu.

Salguero has dedicated his career to bringing baijiu to Western consumers and educating them about the spirit, which he describes as ‘unlike anything else’ and predicts is ‘heading towards its heyday’, much as rum and tequila have over the past decade.

‘It’s bizarre that it’s 2026 and there’s this whole category of alcohol that is still unknown to most of the world,’ he says.

Understanding baijiu

Baijiu, commonly distilled from a cereal grain called sorghum, is the national drink of China and has 12 recognised styles, each distinct in production and character. The four principal ‘aroma’ categories are strong, light, rice and sauce.

Strong-aroma baijiu is associated with tropical fruit notes such as guava and pineapple, alongside unexpected flavours like bubble-gum. Sauce-aroma baijiu is deeply savoury and food-driven, with characteristics reminiscent of dark chocolate, Marmite and soy sauce.

Light-aroma baijiu commonly displays flavours of sesame, white chocolate, bell pepper and even Brussels sprouts. Rice-aroma baijiu, by contrast, can be likened to distilled sake, offering notes of seaweed, melon and gentle salinity.

For drinkers familiar with high-ester rum, baijiu can be understood through a similar lens. Rum contains a complex range of volatile compounds, with up to 184 distinct compounds identified. Sauce-aroma baijiu, by comparison, contains more than 500.

A matter of taste

‘That’s the intensity of flavour, the tasting is exciting. You’re tasting a memory, in a very romantic sense,’ says Salguero. ‘When we taste distilled alcohol – not whisky, where wood plays a role, but white spirits – we are tasting the esters carried through distillation,’ he explains.

‘Fundamentally, they come from fatty acids created during the fermentation of the original food source. Those acids themselves don’t have flavour, but when they hit your tongue, your brain recognises them. It recalls something you’ve tasted before. In that way, you are quite literally tasting memory at its core.’

Salguero says his customers’ reactions to baijiu have been largely positive, with the greatest resistance surprisingly coming from bartenders, many of whom express a ‘fear’ towards the category.

Meanwhile the general public are more open-minded. ‘Even if they decide they don’t like it, they’re still willing to try,’ says Salguero.

Brands and bottles

In the UK, more accessible baijiu brands include Ming River, known for its approachable and fruity profile, and Moutai, characterised by its intense savoury and nutty flavour. One persistent challenge, however, is labelling.

‘If you can’t read Chinese, you often don’t know what you’re buying,’ Salguero explains. ‘The bottles are very traditional. I’ll pick up a bottle I’ve never seen before and won’t know anything about it.’

This is why specialist bars such as Jaded Dragon play a crucial role. Traditionally, baijiu is drunk neat in small 15ml ganbei cups. However, Salguero believes cocktails are key to its Western adoption.

In this sense, baijiu occupies a unique position in the global spirits landscape. ‘It is simultaneously an ancient and a new spirit,’ says Salguero. Although obscure outside China, the category may now be entering a new phase of global recognition.

Dirty Martini: Surfing the savoury wave

Just like a classic car or fine watch, a fabulous Martini has always been in style. But in bars worldwide, the drink’s popularity has recently skyrocketed – and for many Martini-sippers out there, the dirtier, the better.

‘There’s definitely been a shift towards savoury, umami-led drinks,’ says Andy Loudon, director of bars at Rosewood London, ‘and the Dirty Martini delivers that in a way that feels both concise and familiar. It hits the savoury note without needing explanation, which makes it approachable while still feeling classical.’

Umami-rich and pickled flavours – from Korean kimchi to American dill pickle – have entered the food zeitgeist.

Coupled with a revival of simple-butpunchy classic drinks such as the Manhattan and Negroni, they’ve arguably fuelled the trend for this savoury cocktail.

Cult drinking holes across the globe, such as Long Island Bar in Brooklyn, New York, have created their own ultra-savoury, creative versions to keep up with consumer demand for dirty.

The dirty debate: choosing your spirit

Like a standard Martini, a Dirty Martini contains gin or vodka and vermouth, but with the added salinity of olive brine; or, in some interpretations, muddled olives.

‘I prefer to get the “dirty” character directly from the olive itself,’ says Luca Harchay of London’s Quo Vadis. ‘[This] gives a more natural, oily and controlled salinity, rather than the sharpness of brine. After stirring [with ice and vermouth], I fine-strain so the cocktail stays clean but layered.’

The debate around a Dirty Martini’s ‘correct’ spirits, ratio and mixing method are as old as the cocktail itself, though most bartenders I spoke to preferred a classic London Dry gin for the base (Tanqueray was name-checked).

The reason? Its strong juniper backbone can stand up to the salinity and flavour of olive, where more delicate gins may become overwhelmed.

Alternatively, if you really want olive to be the star flavour – or if you’re experimenting with more nuanced olive brines, from bright and tangy Gordal olives, for example – you might find a smooth, earthy potato vodka to be the ideal partner.

This will provide a clean-tasting but weighty canvas to let the brine shine.

Getting creative with your garnish

Your garnish should, of course, be an olive, but there’s also a trend for creativity on this front.

For example, Rita’s in London’s Soho serves its version with a blue cheese-stuffed olive, anchovy and jalapeño Gilda – a signature Basque Country pintxo skewer; undeniably dirty, undeniably delicious.

How to make a Dirty Martini

Ingredients

• Glass: Martini
• Garnish: Skewered olive
• 75ml gin or vodka
• 15ml dry vermouth
• 10ml olive brine (or to taste)

Method

• Put all of the liquid ingredients in a stirrer with ice.
• Stir continuously until extremely cold.
• Strain into a chilled glass and garnish. Drink immediately.

One to try

Four Pillars Olive Leaf Gin, Australia

£36.95-£39.50/70cl Drink Finder, Hic, The Great Wine Co, The Tipple Cellar

Made with olive oil and olive leaf tea from Cobram Estate in Victoria, this modern Mediterranean-style gin has a profile made for Dirty Martinis. Savoury, herbal and buttery. Alcohol 43.8%.

See also: Best gins for a Dirty Martini: eight to try

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Redbreast’s latest release in its Iberian Series is the Moscatel Wine Cask Edition. It’s the most recent in a long list of Irish pot-still whiskeys finished in a sweet, fortified-wine cask. And it’s not just pot-still. In 2025, Jameson blended whiskey released its Triple Triple Marsala Cask Edition, and Bushmills replaced its 10 Year Old malt with a Marsala-finished 12 Year Old, so that its entire single-malt range is now sweet fortified-finished.

Far more than Scotch, which tends to stick to Sherry, Irish whiskey in its various forms has been finished with success in an array of fortified wine casks. Why the affinity?

A little bit of history repeating

Dave McCabe, Irish Distillers’ Master Blender, responsible for Redbreast, says: ‘Our master cooper, Ger Buckley, told me that bourbon casks didn‘t arrive at our Midleton distillery until the 1960s – before that it was all Sherry and other wine casks.‘

In the 1800s, there was a lot of sea trade between Ireland and the Mediterranean. Whiskey bonders (who bought new-make spirits from distilleries, aged them and blended them) were wine merchants too, so it was logical what they would use. And fortified wine was best suited for ship transport.

Michael Cowman, co-founder of independent bottler Redacted, points to older connections. ‘There’s a straight line from northern Spain to the west coast of Ireland. It’s been a smuggling route, a fishing ground for Spanish ships. And there are the Catholic alliances – a lot of Spanish settled on the west coast after the Armada was wrecked off the coast.’

McCabe says: ‘You can take it even further back, with the Irish involved in setting up monasteries around Europe, where they produced wines.’

That explains the tradition. But why does it work so well?

The right spirit

Pot-still whiskey, claims McCabe, is ideal for a dessert- or fortified-wine finish. ‘The inclusion of unmalted barley adds a mouth-coating, creamy texture. When you age that in a PX or Moscatel wine cask, which has a sugar content of between 200g/L and 400g/L, I think there’s a level of decadence. When it comes to dessert wines in Spain, they mightn’t even drink them – they’ll pour it over ice cream as a syrup.’

Irish single malt does not have the Robinson’s Barley Water element of pot still at the raw spirit stage, as Bushmills brand ambassador Janice Snowden points out, but that doesn’t seem to be a hurdle. ‘The 12 Year Old Marsala finish has texture but the tears on the glass are from the finish... We’re not about making a really gooey new-make spirit – it’s more medium-bodied than oily.’

Arguably one of the most contentious finishes in Scotch is Port (particularly ruby Port), which can taste like someone spilt blackcurrant jam in the bottle. But the Ribena note on Port-finished Irish single malt is not as jarring.

‘Even before I worked for Bushmills,’ says Snowden, ‘the 16 Year Old was my favourite Irish whiskey. And I have yet to find a Scotch whisky with a Port-cask finish that comes close to it. It’s not overwhelming; it just complements the spirit character – especially those red and green apple notes of the new-make.’

Make it a triple

What Irish single malt and pot still share is triple distillation. Alex Huskinson, WSET Educator for The Whisky Exchange explains: ‘Triple distillation in Irish whiskey isn‘t the same as for vodka – they’re not aiming for a neutral spirit. But it does result in a brighter, more fruity spirit.’

He adds: ‘If it’s a single malt, it concentrates the malt character... nuts, honey, citrus. For pot still, the unmalted barley will give you green notes and fresh spice. Triple distillation hones in on flavours which will be enhanced by sweet wine influence.’

Some Scotch malts will work with these wines, but often whiskies that are umami-rich or smoky, for example, clash instead.

Cowman, who bottled a Sauternes-finished Dingle whiskey in 2023 adds: ‘I think triple distillation gives you a really good canvas to paint on, as long as you select really good casks to finish in.’

Quality casks

And that is key. Like all matters in wine and spirits, the modern level of detail, sophistication and quality control is a world away from 19th-century traditions of trading casks at the quayside.

‘If we just bought old casks a bodega was trying to offload, we would get all the sweetness from the wine, but without that nicely balanced tannin from the oak,’ says McCabe. ‘That‘s why we work directly with bodegas to produce bespoke casks seasoned with the fortified wine.’

For Redbreast‘s Moscatel edition, he worked with Bodegas Quitapenas in Málaga, which took toasted European oak hogsheads and seasoned them for two years with a wine chosen from a selection of 30, before they were shipped to the distillery in Cork.

Variety is the spice

The sheer range of different fortified and naturally sweet wines – even from individual winemakers – is exciting for whiskey makers. Both Snowden and McCabe get animated when talking about the estufagem heating process in Madeira (leaning towards stewed apricots) or Marsala‘s addition of mosto cotto (cooked grape must, giving whiskey extra nuttiness and tobacco).

Cowman is a champion of the less global Irish whiskey makers. He has tasted limited editions finished in Vin Santo, ice wine and Rivesaltes casks. At the moment, he is searching for a good Hungarian Tokaji cask to finish a whiskey in. ‘There are lots of possibilities if people are prepared to push the envelope on what’s possible,’ he concludes.

Six sweet fortified-wine cask Irish whiskeys to try

Boann Single Pot Still Irish Whiskey Madeira Cask

Boann distillery in Meath is an envelope-pusher extraordinaire. Its core pot-still range is all fortified-wine-aged (Madeira, PX and Marsala) and it’s tough to choose the best. Justino’s Madeira Wines has supplied casks from various vintages and colheitas, as well as the different Madeira styles – including boal and sercial – for an exquisite balance of peaches and cream, floral aromas, walnuts and fruit cake. Alcohol 47%

Bushmills 12 Year Old Single Malt

With only a six-month finish in Marsala casks, you might expect the first 12 years in oloroso and bourbon to have more influence here. But the fresh apple notes are caramelised, there are candied nuts, honey and spices... It’s a remarkable step up from the old 10 Year Old. Alc 40%

Jameson Triple Triple Marsala Cask Edition

Jameson is a blended whiskey, combining pot still and grain whiskey – the latter is also a good canvas for flavour. The triples refer to the distillation of course, and three woods: bourbon, Sherry and American oak seasoned with Marsala from Cantine Florio in Sicily. It gives an exotic twist to the original Jameson, with banana, kiwi and ginger notes. The Marsala Cask Edition is exclusive to travel retail. Alc 40%

Redbreast Moscatel Wine Cask Edition

For this non-age-statement whiskey (believed to be at least nine years old), Master Blender Dave McCabe took liquids aged in ex-American whiskey and ex-oloroso casks and finished them for a chunky 16 months in Moscatel casks. It takes you on a citrus journey, with lime juice and bitter orange peel, plus creamy vanilla fudge and floral honey, with some pepper and allspice. Alc 46%

Red Spot 1991

Normally, Master Blender Dave McCabe would blend casks to balance distillery character, wood influence and the wine finish. But this rare single Marsala cask was all perfectly balanced and matured for 31 years, rich and fresh in equal measure. Expect apricots and peaches, tobacco and cocoa, prunes and raisins, with a scattering of herbs and spices. Exclusive to The Whisky Exchange. Alc 55.9%

Two Stacks 9 Year Old Single Pot Still Cab Franc Ice Wine Finish

Two Stacks is one of the new era of Irish whiskey bonders, a movement revived by JJ Corry a decade ago. For this release, they gave a pot-still whiskey (understood to be from Great Northern Distillery) a long, 18-month rest in barrels that previously held Cabernet Franc ice wine from Canada. Name a red berry or plum variety and it’s in here, but with great tannic structure and wood notes to avoid excessive jamminess. Alc 54%

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Exploring books on sake: literary escapism

It seems as though almost everyone I know is going on holiday to Japan – and I’m filled with envy.

I drool over their pictures of ramen and yakitori, ogle the backstreets of Tokyo and gape at the landscapes spied on their high-speed train journeys.

While I wait for someone to whisk me away (invitations are welcome, please and thank you), I’ve been making do with literary escapism – dipping a toe into the sake waters, looking for the best books about Japan’s national drink.

The Story of Dassai: The Art of Sake

Anthony Rose (who wrote the Classic Wine Library’s Sake and the Wines of Japan; £35 Académie du Vin Library, 2024) has recently published The Story of Dassai: The Art of Sake (£40 First Press Editions, October 2025).

While this is a producer-funded publication, and therefore has a certain PR angle, there’s an interesting story within, covering how the relatively modern brewer shifted its focus to quality and became one of Japan’s leading names.

Kanpai: The History of Sake

Last year, too, Eric C Rath published Kanpai: The History of Sake (£17.99 Reaktion Books) – the first history of the drink to make its way into English (kanpai equates to ‘cheers’).

Academic and a little heavygoing in places, this compact publication is nevertheless fascinating, tracing sake’s evolution over two millennia and its place in Japanese history – from why it was once made almost exclusively by women to how medieval samurai had their own version of ‘splitting the G’ (ensuring that the line between the head of a freshly poured Guinness and the beer beneath bisects the word Guinness on the pint glass after your first sip).

Sake: The Art and Craft of Japan’s National Drink

For the ultimate guide to sake, however, look no further than Yoshiko UenoMüller’s Sake: The Art and Craft of Japan’s National Drink (£50 Prestel, 2024).

It swept up awards on release (taking home a James Beard and Fortnum & Mason’s Debut Drink Book 2025, to name two) and it’s easy to see why. It’s stunning – beautifully designed, the text given space to breathe, with gorgeous photography (mostly from Markus Bassler) and serious paper with a mix of finishes that all combine to make it very coffee-table-esque.

This is much more than just a pretty book, however, with thoughtful, precise and evocative writing from Ueno-Müller.

It’s broken down into three main sections: Origins (covering a brief cultural history of sake, raw materials and production), The Country and the People (a look at the places and people that define sake culture today), and A Feast for All the Senses (a tasting and drinking guide, including pairing advice – how to appreciate and enjoy sake).

She brings life to the topic with profiles of real people – brewers, mainly, but also a rice farmer and barrel-maker, for example – in among all the reference material.

It left me desperate to go and buy a whole host of bottles – and maybe book those flights myself. Kanpai, indeed.

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New launch in focus: Brunette Clear Coffee Liqueur

Bordeaux Distilling Co has claimed a 'world first' with the launch of its Brunette Clear organic transparent coffee liqueur, helping to tackle waste in the coffee industry.

Brunette Clear Coffee Liqueur (Alc 22%, £30.75/70cl The Whisky Exchange) is made from a base of organic French wheat and uses two by-products of the coffee-making process: cascara (the de-pulped coffee cherry) and coffee blossom.

These are macerated in wheat spirit for two weeks, before being distilled.

They are then blended with a third distillate created from the filtration process of the company’s Brunette Organic Cold Brew Coffee Liqueur.

How it tastes

Lower in sugar than conventional coffee liqueurs, Brunette Clear is light enough to sip as a digestif, with a combination of dried fruit and floral notes, plus a delicate coffee cream flavour on the silky palate.

It also works well in a Clear Espresso Martini: simply stir equal parts Brunette Clear and vodka over ice and strain into a chilled Martini glass.

What to drink now: 'Lumen' Champagne cocktail

Lumen Cocktails and Cuisine, The St Regis Rome, Italy

For a drink that dazzles as much as the Eternal City, look no further than the Lumen.

A simple combination of Italicus, bitters and Champagne, this sparkling libation is as satisfying to drink as it’s easy to make.

Fabio Borro, director of food and beverage at The St Regis Rome hotel, explains that the cocktail was created to capture the spirit of its namesake bar: bright, elegant and rooted in the spirit of Rome.

He adds that the Lumen cocktail unites Italian craftsmanship with classic hotel cocktail culture.

What's in the Lumen cocktail?

‘What makes the Lumen cocktail truly special is how simple yet expressive it is,' says Borro.

'Italicus [Alc 20%, £27.99-£42/70cl Widely available] gives the cocktail a fresh, bergamot-driven lift that feels distinctly Italian, while Peychaud’s Bitters [Alc 35%, £11.50/148ml Gerry’s, Spiritly] adds depth and a subtle nod to old-world mixology.’

The Champagne finishes the drink with brightness and ease, making it feel effortlessly celebratory without being showy.

How to make the Lumen cocktail: What you'll need

• 30ml of Italicus
• 2 – 3 dashes of Peychaud's Bitters
• Champagne (chilled)
• Glass: Champagne coupe
• Garnish: Lemon peel (if desired)

Method

• Add the Italicus and bitters to the coupe glass
• Gently top with chilled Champagne to maintain balance and effervescence
• Add lemon peel garnish (if desired)

From junmai to daiginjo, nigori to koshu, the sake world has a unique glossary of terms – most of which refer to stylistic choices made by the brewer. One of the most commonly used phrases in this lexicon is ‘nama’. But what exactly is nama sake, and how does it differ from other types of the rice wine? That’s exactly what this article will explain.

Defining nama sake

The word ‘nama’ – signified by the kanji character 生 – means ‘raw’ or ‘living’ in Japanese. It’s often used to denote a fresh, uncooked or natural product in Japan. In the world of sake it refers to bottles that are unpasteurised.

Whereas most sakes will undergo heat pasteurisation twice – once after filtration and before storage, then again around the time of bottling – sakes labelled as ‘nama’ won’t have seen this process at all.

As with other unpasteurised products, nama sake (or namazake – 生酒 – in Japanese) contains active enzymes and live microorganisms. While this brings an added element to the drinking experience, producers must use extra care when making it. ‘That means colder, faster handling after filtration and strict cold-chain storage and transport,’ says Natsuki Kikuya, sake educator at WSET.

Because of the need for cold storage in preservation, nama sake has traditionally been made only during the winter months in Japan – typically from December to March – with bottles designed to be consumed quickly before summer heat spikes.

While modern technology now allows nama to be made year-round, most producers – particularly small ones who might lack the specialised equipment required – still release it only as a seasonal ‘fresh’ bottling over winter and early spring months.

How does it taste?

There is no single flavour profile associated with nama sake. As with other sakes, character is influenced by a combination of factors. These include the rice variety, growing conditions, koji mold used and local water, as well as other stylistic elements – for example, the rice polishing standard (ie honjozo, ginjo or daiginjo).

Nama can be made with any rice type, in any place. However, in general terms, nama sakes tend to be brighter, fresher and zingier than their counterparts.

‘Nama showcases more lift and zing, often sharper and more vivid aromatics, and sometimes a soft natural spritz or “alive” sensation,' says Kikuya. 'Its flavour profile can feel more immediate and energetic than pasteurised equivalents.'

Storing and drinking

Nama sake has to be drunk cold, insists Ryosuke Mashio, sommelier at Roketsu restaurant in London. ‘While other sakes can be enjoyed warm, or at room temperature, nama has to be cold to preserve its vibrancy and fragrance.’

Maintaining those delicate unpasteurised flavours requires careful storage, and consumption within six months of production date is often recommended. ‘Cellaring is key with namazake,’ says Mashio. ‘As low as possible, between 0℃ and 5℃ or even in minus temperatures.’ Each winter when he buys a dozen bottles for Roketsu, he ensures they are transported in cold storage and keeps them in a dedicated sake fridge.

Once open, even when kept refrigerated and away from light exposure, nama sakes can develop rapidly; which, of course, is part of what makes them interesting to drink. Kikuya recommends finishing any bottles within five to seven days, whereas other sakes may keep for up to two weeks.

New styles

While nama sake is typically designed to be drunk young and fresh, just as in the wine world, the space is seeing innovation.

‘Aged nama sake is a whole new territory,’ says Anthony Yukio, sake sommelier at Kioku in London. ‘When aged at low temperature, that wild character is tamed slightly, flavours concentrate on the palate.’ He points out that the same bottle served in Japan and London will taste entirely different due to individual storage conditions, and that’s part of what keeps the category exciting.

Certain styles of nama sake can be carefully stored at room temperature too, but this can be a risky business as it pushes things into a wilder, more oxidative and nutty state. It’s best to leave this kind of ageing to venues that know their stuff (like Kioku). Be wary of nama sake that appears too hazy or is unpleasant on the nose, as it may have gone too far.

Buying nama sake: tips

Because nama sake is easily perishable it’s important to buy from quality sources – for starters, somewhere that keeps its bottles in a fridge, notes Mashio. Also do consider when you are buying it. Unless you’re deliberately seeking out an aged example, if you pick it up in late summer or autumn there’s a chance it’s been sitting around a bit too long.

Nama is a specific style and producers will usually state it on the label. Saying that, most Japanese sake labels are written in kanji, and can be difficult for English-speakers to decode – particularly when they contain many other terms.

Memorise the simple kanji character for namazake – 生酒 – and you’ll instantly be able to recognise it. Just don’t be confused by similar kanji such as namazume (生詰め) or namachozo (生貯蔵), both of which refer to single pasteurisations (before and after storage, respectively), rather than nama sake’s characteristic zero-pasteurisation profile.

Six nama sake bottles to try

Kikunotsukasa Innocent 50 Junmai Ginjo Nama Sake

£49.90/720ml, Yutaka

Made in Iwate, in the northern part of Japan’s main island Honshu, Innocent is known for its slightly lower alcohol and easier-drinking style. Produced as a junmai – which means it’s free from added alcohol or sugar – as well as nama, this is richly rice-y and white peachy. Alcohol 14%

Masumi Arabashiri Junmai Ginjo Nama Genshu

£TBC/720ml, The Whisky Exchange

A higher-alcohol form of nama sake, genshu (‘undiluted’) is bottled straight from the tank without added water. This one is made by Masumi in Nagano, which has roots dating to 1662, and its robust profile can stand up well to white meats and grilled fish. Notes of fresh plum, cherry and apricot. (This year’s edition had not been released at the time of publishing.) Alc 17%

Narutotai Gingo Nama Genshu

£30/720ml, London Sake

Vibrant, sweet caramel and nut notes meet a zippy fruitiness. Produced from Yamada Nishiki rice in Tokushima, on Shikoku Island, this namazake is bottled in UV-resistant aluminium to protect it from light damage. Fruity and generous in aromatics, yet dry. Alc 18%

Tamagawa ‘Red Label’ Yamahai Genshu Junmai

£35.99/720ml, London Sake

The Tamagawa range is made by Cornish expat Philip Harper, the first non-Japanese tōji or Master Sake Brewer. His ‘3U’ approach (unfiltered, undiluted, unpasteurised) means his range is all nama. The Red Label from Kyoto uses ambient yeasts and delivers a bold profile that can pair with meats and strong cheese. Alc 21%

Tsuji Honten Evolution

£30/720ml, Tengu Sake

Containing only heritage rice variety Omachi, and unfiltered, unpasteurised and undiluted, this experimental sake is brewed using the ancient bodaimoto technique – so it’s really one of a kind. Medium-bodied, rippled with ripe fruit flavour and flecked with nuttiness and sweet spice, it’s higher in acidity and very precise. Alc 16%

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• How to taste Sake – A Decanter guide
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Whisky meets wine

The Dalmore has unveiled the third instalment of its Cask Curation Series: The Red Wine Cask Edition (£36,100 The Whisky Exchange, The Whisky Shop).

The set of three whiskies has been created in partnership with winemaker Pierre Fabre of Château Mont-Redon in Châteauneuf-du-Pape. Each set consists of a 24 Year Old, 34 Year Old and 43 Year Old signature Dalmore single malt, all finished in casks previously used to age the 2023 vintage of Mont-Redon’s flagship wine, a Grenache-dominant blend that also includes Syrah, Mourvèdre, Cinsault and Vaccarèse.

‘The layers of flavour from the complex grape blends held inside these Châteauneuf-du-Pape casks have been instrumental in the development of these three unique single malts, which have such richness and complexity,’ explained Richard Paterson OBE, Master Distiller of The Dalmore.

‘Red wine casks have played an integral role in shaping The Dalmore’s success, so it felt fitting to release some very rare expressions, as part of the Cask Curation Series,’ he added.

The three whiskies are presented in a bespoke lapis blue carry case made by Italian luggage maker AB Florence. Only 150 sets have been produced. This new release follows the Sherry Edition, launched in 2023 in collaboration with González Byass, and the Port Edition, produced with Graham’s.

Drink Dictionary: Trub (Noun / ‘trüb / ‘trəb)

In distilling, the leftover solids at the bottom of a fermenter, from which the alcoholic liquid is separated, in order to give a cleaner spirit.

What to drink now: Aquaponie

Little Red Door, Paris, France

Agri/Culture is the latest cocktail menu at Parisian cocktail bar Little Red Door, inspired by the agricultural methods that are helping to shape a sustainable future, from permaculture and aquaponics to agroforestry.

Aquaponie was created by Hyacinthe Lescoët and celebrates aquaponics, a food-production system that combines aquaculture (raising fish) with hydroponics (growing plants without soil) to create a symbiotic, closed-circulation ecosystem.

‘Aquaponie is a Gimlet-style cocktail with a sweet-and- sour structure, but the real deal is the glass and the garnish,’ he says. ‘The beautiful two-part glassware shows the relation between what happens under the water with the fish and the plant that grows from it. On top is a green tea and basil foam to showcase the relation between water and air.’

At home you can use a Martini glass and basil leaf garnish. To make your own basil cordial, mix 1.14L of water with 450g sugar and 18ml citric acid, stir well to dissolve the sugar. Add 150g basil, 150g Thai basil, and leave to infuse in the fridge for 48 hours. Strain and store in the fridge. Alternatively, use Monin basil syrup (£7.25-£10.99/70cl Widely available) and omit the St-Germain.

Ingredients: 25ml Grey Goose Vodka, 25ml Dolin Dry Vermouth, 5ml St-Germain elderflower liqueur, 25ml basil cordial

Glass: Martini

Garnish: Basil leaf

Method: Put all of the ingredients in a mixing glass with ice and stir well to mix. Strain into a chilled Martini glass.

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‘Freedom an’ whisky gang thegither / Tak aff your dram!’

Robert Burns is Scotland’s national bard, known the world over, centuries after his death, as a passionate ambassador of Scottish culture. And he loved writing about – and drinking – whisky.

Scotch is a golden thread running through Burns’ writing. It is mentioned in political poems – such as The Author’s Earnest Cry and Prayer, which is quoted above – as well as lighter celebrations of the joys of ‘John Barleycorn’ (his personification of whisky).

Burns died in 1796, but his name lives on thanks to Burns Night, the annual celebration held on 25 January, his birthday. What began as a low-key gathering of a few friends has mushroomed into a global extravaganza of bagpipes, haggis and – of course – whisky.

Choosing the ‘right’ dram for Burns Night depends on personal taste and purpose. If you’re looking for an accompaniment to haggis, neeps and tatties, you might want something powerful enough to stand up to all those rich flavours.

But Robert Burns was nothing if not a champion of free thinking – so the rules are definitely there to be broken. This selection of single malts and blends below will give you some inspiration, with drams to delight fans of Sherry, bourbon and rum cask finishes.

Best Scotch whiskies for Burns Night

Auchentoshan 12 Year Old Double Cask

Famed for its unusual use (in Scotland) of triple distillation, Auchentoshan offers a no-jagged-edges smoothness, here enhanced by influence from ex-bourbon and ex-Sherry casks. Aromas of Sugar Puffs and butterscotch usher in a silky palate with zesty citrus and some appealing hazelnut tones, plus a twist of cocoa powder and coffee roaster. A minor quibble about the bottling strength: 46% would surely offer more heft and breadth. Alcohol 40%

Berry Bros & Rudd Speyside Traditional Cask 16 Year Old

Part of Berrys’ Classic range thanks to its embodiment of the Speyside style, which means layers of fruit – poached pear and more exotic scents of dried apricot – alongside flavours of hazelnut, honey and biscuity cereal. Some earthy, tangy back notes suggest a greater age than 16 years, wedding complexity with balance and making for a pretty faultless single malt. Alc 48.2%

Blair Athol 2007 16 Year Old The Seasons: Winter

This seasonal exclusive from The Whisky Exchange is the archetypical winter’s dram, marrying Blair Athol’s gutsy, leather-and-funk distillate with full-term maturation in an ex-oloroso Sherry cask. Opulence personified, offering stem ginger encased in dark chocolate, cinder toffee and the contents of a well-stocked spice rack, all wrapped up in a textural liquid that coats the mouth and carries the flavours. Alc 55.1%

Ben Nevis 2019 6 Year Old – Caoineag The Weeping Spirit

It’s not exactly a cheery back-story: inspired by the Caoineag, an ancient weeping spirit from Scottish folklore that anticipates tragedy, death and disaster. But look on the bright side and savour this youthful example of the trademark Ben Nevis powerful funk and immense structure, encompassing everything from coal smoke to fresh-turned earth, charred lemon and raspberries in dark chocolate. Alc 55%

Cutty Sark Blended Scotch Whisky

Cutty Sark led a new wave of Scotch whiskies when it was launched in 1923, pitched to appeal to the American appetite for lighter drams. Cutty also has an indirect link to Burns – named after the tea clipper that recalled the revealing garb of witch Nannie Dee in the bard’s Tam O’Shanter poem. As for the whisky, its light, smooth, undemanding character makes it the perfect base for a pre-Burns supper highball. Alc 40%

Glen Garioch 12 Year Old

One of Scotland’s oldest distilleries has recently had a £6m revamp aimed at reviving traditional production methods. This benchmark 12yo release shows bags of character even before the changes were made, partly thanks to its relatively high bottling strength: dark honey, wisps of heather smoke, caramelised apple and lots of baking spices. The owners reckon it’s a great match for cheese – Parmigiano Reggiano specifically – and you can see why. Alc 48%

Glen Scotia 2014 10 Year Old

Another Whisky Exchange exclusive and, in today’s whisky market, a great value Campbeltown malt – but with a twist, playing up the peat to bring billowing clouds of scented smoke. Nonetheless, the lighter side of Scotia stands up to the buffeting: hedgerow aromas of honeysuckle and jasmine, before a slightly vegetal tang emerges. The first-fill ex-bourbon wood brings an edge of spice and some smoky hints of its own. Alc 55.9%

Glenfiddich Gran Reserva 21 Year Old

Cask finishing is as much art as science, teasing out oak influence without sacrificing distiller character. Time in ex-rum wood here brings unmistakable notes of black banana and a basket of tropical fruit – but the classic ‘fiddich flavours of baked apple and gentle spice remain intact. Age also builds breadth, texture and tertiary flavours of raisin, dark honey and light treacle. Alc 40%

Highland Park Cask Strength Heather

Highland Park hits its perfect pitch at about 18 years old, when fragrant Orcadian peat, distillery character and cask influence become aligned – but this more youthful new release is a fascinating exercise in dialling up the smoke and the alcohol to 11, bottled at cask strength to accentuate billowing bonfire aromas, alongside oak-derived spices and vanilla sweetness, all carried on a silky, almost oily, palate. Alc 63.6%

Torabhaig Sound of Sleat Batch Strength

This terrific release from Torabhaig takes its name from the strip of water separating the southeast of the Isle of Skye from the mainland. There’s more than a hint of maritime reek in its seaweed-accented peat smoke, counteracted by smooth vanilla and honey from maturation in American oak. A touch of salinity on the finish brings us back to the ocean. Alc 60.2%

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The growth in alcohol-free drinking has mostly been driven by 0% versions of alcoholic drinks, such as dealcoholised wine or non-alcoholic beer. But now, a growing number of drinks are being created that have no direct alcoholic equivalent.

Tea is a common base (think kombucha or sparkling teas), but so, too, are shrubs. Also known as switchels, shrubs might seem to be a new phenomenon, but in fact they have a history that goes back centuries.

Shrubs are based on vinegar – usually apple cider vinegar – which sounds like an unpromising starting point for a drink, but actually has several advantages. For starters, drinks without alcohol (or man-made preservatives) eventually go off, but vinegar is a natural preservative. It’s also a very good transporter of flavour, which, again, is a big advantage when there’s no alcohol to do that particular job.

‘Alcohol brings so much to the table – body, mouthfeel and texture,’ says Sam Paget Steavenson at non-alcoholic drinks company Botivo (£27.50/50cl botivodrinks.com, Waitrose). ‘It is also an incredible extractor of flavour and the ultimate preservative. I needed a base that served the same purpose.’

Sustainable serves

Historically, shrubs were made by macerating fruit, sugar, even vegetables in apple cider vinegar to form a concentrated, highly flavoured and very stable syrup solution. They were a way of using up leftover ingredients – the original sustainable adult soft drink – at a time when there was no refrigeration to keep things fresh.

Now, drinks producers are taking the basic shrub premise and playing with it to create all manner of drinks. Botivo uses wild flower honey plus fresh and dried botanicals to create a unique herbal aperitif with serious depth, complexity and balance.

Wine writer Matthew Jukes uses fruit, herbs and vegetables in a slow cold-extraction process to create his Cordialities (£3-£5/250ml can jukescordialities.com), a range of still and sparkling drinks with bright flavours, a savoury mid-palate and bustling acidity. Though they aren’t wine, they’re absolutely doing the same job.

In Suffolk, Henry Chevallier Guild of the Aspall cyder- and vinegar-making dynasty uses just cider vinegar, a concentrate made from bittersweet cider apples and cardamom extract to make a joyfully approachable shrub under the brand name Nonsuch (see ‘One to try’, below). Shake 25ml in a sour with 50ml of apple juice and 25ml of egg white and people don’t even realise it’s alcohol-free, Chevalier Guild says.

‘You know you’ve won people over when they say, “I love that, but I can’t have any more because I’m driving,”’ he says with a laugh.

One to try

Nonsuch Bittersweet Apple & Cardamom Shrub

Intense flavours of honey, citrus and apple compote burst onto the palate in a plush rolling wave. Natural fruit sweetness is balanced by the shiny zip of the vinegar and bright pinpoints of cardamom. Hugely moreish and very concentrated, so if drinking it long, mix it 1:8 with soda. Alcohol 0%

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Lessons in chemistry: Aureus Vita

The so-called Golden Ratio of roughly 1:1.618, is found across the natural world – and has been applied to everything from music to art. But what about drinks?

That was the question asked by chemist-turned-Master Distiller John Hall, who decided to use the ratio at every stage of production for his new gin: from still design to botanical proportions to dilution.

The result is Aureus Vita (Alc 61.8%, £169-£170 per 70cl, Fortnum & Mason, Hedonism), distilled once a year in tune with the harvest of its signature botanicals: juniper and baobab pulp.

Tasted neat in a No-Add Martini (75ml of frozen Aureus Vita stirred over ice for 25 seconds) it’s noticeably textured, with detailed, harmonious aromas of camomile, oatmeal, citrus, pine and liquorice. It also makes a delicious AV & Tonic (one part gin to two parts tonic), with that same luxurious richness of texture and a lingering finish laced with blackcurrant leaf, vanilla and rounded earthy notes.

‘Aureus Vita has been created to challenge. I wanted to give people something they could enjoy, yet push boundaries at the same time. Something new. Something that defies everything you thought that gin could be,’ says Hall. We think he’s succeeded.

Drink Dictionary: Jigger (Noun / JIG-uh)

A small bar tool used for measuring and pouring alcohol, featuring two conjoined cups of different sizes.

What to drink now: Pine Martini (Alcohol Free)

The Fat Duck, Bray, UK 

Perfect for Dry January, this nonalcoholic version of The Fat Duck’s vodka-based Pine Martini delivers plenty of flavour but without the booze.

Sommelier Melania Bellesini says: ‘This is a soft Martini with a twist of pine liquor that reminds me very much of alpine herbs.’ She uses a house-made pine syrup, but Highland Boundary’s Scots Pine Wild Botanical Syrup (£9/250ml Highland Boundary) is a great option if you’re making this at home.

Ingredients: 70ml Everleaf Marine | 15ml Seedlip Spice | 9ml Seedlip Garden | 6ml pine syrup.

Glass: Martini

Garnish: Rosemary sprig

Method: Combine all of the ingredients in a mixing glass, add ice, stir and strain into a chilled Martini glass.

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If sake is an acquired taste, then the world is divided into two kinds of people: those who have acquired the taste and those yet to acquire it.

For wine lovers especially, you will find many familiar elements in sake – similar or slightly higher alcohol levels, fruitiness ranging from floral and citrusy to savoury, earthy and tropical (but with generally much milder acidity), and diverse styles that include vibrant sparkling to sherry-like aged versions.

Our ability to identify the flavours of wine and our understanding of how the final drink is shaped by the raw material – from grape varieties to rice varieties and polishing ratios – together with the delicate adjustments made by the winemaker or Toji (master brewer), put us in an advantageous position to explore and appreciate sake. Let’s begin the journey by briefly talking about the basics.

Scroll down for our sake recommendations

The basics

Sake just means alcohol (酒) in Japan, whereas the rice-based drink that we know as sake is in fact called ‘Nihonshu 日本酒’, Japanese alcohol made from rice. Derived from ancient China, rice-based alcohol beverages have been made in Japan for over 1,000 years.

Many (some say 100) varieties of rice can be used for sake production. The most widely used sake rice include Yamadanishiki 山田錦, Gohyakumangoku 五百万石 and Miyamanishiki 美山錦. These are deemed most suitable for making sake due to the large percentage of the ‘white heart 心白’ – or the starch in the core.

Sake generally weighs in at around 15–20% abv (so not too far from wine), depending on the style and production method. It has just a fifth of the acidity of wine. What it lacks in wine’s crisp, refreshing acid bite, however, it more than makes up for in texture, subtlety of flavour and diversity of style.

Polishing

Quality grades are determined by the polishing ratio, or ‘Semai Buai 精米歩合’. This ratio indicates how much of the rice grain is milled away, removing the protein and fat on the translucent exterior, before the starchy core is revealed and ready to be converted by the koji mould to fermentable sugar.

Generally speaking, sake gets more expensive when more rice is milled away (at a lower polishing ratio) and tends to showcase a more delicate, fruity aroma profile. However, it’s worth noting that the milling ratio isn’t necessarily an indicator of quality. The savoury, punchy rice flavours from protein and fat, which are considered an impurity, may well be the desired style for some producers.

Fermentation

Perhaps the most significant contribution to the style and flavour comes from the aims and techniques of the ‘Toji 杜氏’, the master brewer.

For the most common production method, the rice is first washed, steamed and cooled. A small proportion of the rice is then spread out on wooden tables, where the starch is broken down into fermentable sugar by the addition of koji mould spores. Subsequently, more steamed rice, yeast, and beneficial bacteria are added, allowing the simultaneous transformation of starch to sugar and sugar to alcohol.

More variations in flavour can also come from the method used to break the rice down into a sugary porridge, where slower, more traditional approaches and careful temperature control can lead to deeper and more savoury expressions.

By the end of fermentation, the brewer has the option to add alcohol to refine the flavour profiles or keep the sake ‘Junmai (purely rice or 純米)’.

Decisions at the bottling stage, such as whether to pasteurise, when to do so, and how many times, can also shape the flavour and the longevity of the final product.

Sake styles to know

Daiginjo 大吟醸 – Super premium sake with a 50% polishing ratio. Usually showcasing elegant fruity, floral perfume with great purity and finesse. If there is no indication of ‘Junmai’ on the label, it means the sake is polished by a splash of distilled alcohol.

Ginjo 吟醸 – Premium fragrant sake with a 60% polishing ratio, can have a slight hint of savoury complexity. Also contains additional alcohol if no mention of Junmai on the label.

Honjozo 本醸造 – The entrance to the premium category – made using rice polished to 70% and up to 10% alcohol – tends to yield an easy-drinking, ‘ricey’ and less aromatic sake.

Junmai 純米 – Literally, it means ‘purely rice’. It refers to sake made with nothing other than rice, water, yeast and Koji fungus. Junmai sakes, compared to styles made with added alcohol, tend to exhibit a richer mouthfeel and more savoury and complex flavours. The term, on its own, doesn’t indicate a milling ratio. When appended to Daiginjo and Ginjo, it suggests that the premium sake hasn’t been fortified with alcohol.

Futsushu 普通酒 – ‘Basic alcohol’. The basic table sake that is widely available. There are no limits to the milling ratio, the use of rice varieties, or the choice of additives (including alcohol and sugar). Quality sakes with a wide range of flavours and styles can be found in this category, and they usually offer great value.

Broadly speaking, Daiginjo and Ginjo, with their beguiling fruity and floral fragrances, tend to be popular as chilled drinks while Honjozo and generic Junmai sakes can often offer a broader range of flavour and versatility, especially when drunk with food, and can be served at a wider range of temperatures.

Our top sake picks

While a little learning can prise the gates to sake heaven ajar, only the taste will fling them open and convert you to the delights of Japan’s national drink.

Here we have listed 21 picks, fresh from the 2025 edition of the British Sake Association’s grand tasting and beyond, covering a wide range of styles and characters – all ideal for wine lovers beginning to explore the category. Kanpai!

*Prices accurate at time of publishing

Value tries under £25

Shichiken, ‘Yama No Kasumi’ Sparkling Sake

Made in the Champagne method, this is a cheerful crowdpleaser. Melon and green fruits lead the nose with a touch of steamed rice creaminess. Lightly citrusy and vibrant with generous bubbles, it is smooth in texture and light-hearted, showing plenty of honeydew melon and a hint of yuzu peel on the crisp finish. Perfect with a wide range of dishes.

£24.50 for half bottle at Amathus

Takara Shuzo, Sho Chiku Bai Shirakabegura, MIO Sparkling Sake

A cheerful, crisp sparkling sake with a polishing ratio of 69%. Blossom, melon, freshly squeezed pear juice and steamed rice perfume. Zesty citrus on the sweet and fruity palate, accompanied by notes of banana peel and egg tart. With an alcohol content of just 5%, it’s easily enjoyable. Chilling is a must.

£5.60 for 150ml and £9.90 for 300ml at Yutaka

Akashi-Tai, Junmai Sparkling Sake

The Junmai sparkling sake from Akashi-Tai was naturally fermented in the bottle to create fizz. It features aromas of freshly steamed sticky rice and jasmine blossom on the nose, followed by a crisp palate of citrus and ripe pear, with lovely acidity to balance. With alcohol content at a mere 7%, it’s easy to drink and cleansing, making it great for pairing with raw fish.

£15 for 300ml at Master of Malt

Lachamte, Sparkling Junmai Hideyoshi

This might not be one of those crisp all-rounders but it is packed with character. For anyone who prefers a more salty, earthy and lactic style of sake, this will be a treat. Extremely savoury on the nose with miso paste, soya beans, dried figs and bacon. Zingy red-berry acidity follows, with cranberry fruits, yogurt, red apple and soya leading to a lovely savoury depth on the finish. Maybe not for everyone – but at an affordable price it could be a fascinating new discovery for you.

£15 for 280ml at Suzune

Shimizu Seizaburo Shoten, ZAKU Junmai ‘Ho no Tomo’

The producer was founded in 1869 in Suzuka, Mie Prefecture, a region blessed by the springs of the Suzuka Mountains and top-quality rice from the Ise Plain. It crafts a brilliant, fruity Junmai sake with a 60% polishing ratio. Aromas of pear skin, melon, steamed rice and cereal greet the nose. The palate is smooth and sweet, reminiscent of pear drops with crisp freshness. A quaffable beauty perfect for everyday enjoyment.

£10 for 750ml at Kurashu

Sora Junmai Sake

An easy-drinking and affordable canned Junmai sake, perfect for those who’d like to give sake a try for the first time. Creamy rice porridge and yuzu zest on the nose and palate, smooth with a gentle hint of pepper, it finishes clean on the drier side. A delightful thirst cruncher at any occasion.

£6 for 180ml at Yutaka

Browse by style: Rice only (‘Junmai’)

Heavensake, Junmai 12

The Heavensake Junmai 12 marks the collaboration of Régis Camus – the acclaimed Champagne winemaker – and Hyogo-based family producer Konishi. Savoury on the nose with seaweed, salted caramel and honeydew melon. Fresh and dry on the palate with nutty umami depth and a clean finish. An affordable entry-level sake that offers an easy way to explore the range.

£29.95 for 720ml at DrinksOne

Shichiken, Junmai Ginjo Sake

A Ginjo sake at 57% polishing ratio from Yamanashi. Creamy citrus and melon with fresh blossom on the nose. The palate shows plenty of juicy melon and ripe peach with great purity and hints of savoury, ricey umami. Easy-drinking with a velvety texture (as the label ‘天鵞絨’ suggests), fresh acids and a clean finish with a touch of peppercorn. A refreshing, classic choice.

£33 for 720ml at Amathus

Nanbu Bijin, Tokubetsu Junmai

The Nanbu Bijin Brewery was founded in 1902 in Ninohe city, Iwate. This special pure rice sake has been pasteurised only once in the bottle to best preserve the complex aroma of the raw sake. With ripe yellow apple and a hint of savoury bacon on the nose, it is gentle and smooth on the palate, featuring sweet pear and melon flavours balanced by citrus peel bitterness and mild acidity.

£34.99 for 720ml at London Sake

Kay Sake, Junmai Daiginjo

A crisp, fresh Junmai Daiginjo from Niigata. Citrusy and floral with nashi pear on the nose and palate. Creamy rice pudding richness is refreshed by decent acidity, leading to a clean finish. An light-hearted, allrounder food sake.

£34.60 per bottle at Amathus

Urakasumi, Misty Bay Junmai

Established in 1724, the Urakasumi Brewery is located in the town of Shiogama on the east coast of Japan. Fresh citrus zing overlays a nose of sweet pear and peach in the ‘Misty Bay’ Junmai sake from Urakasumi. The sake uses rice milled down to 65%, featuring a pure and soft palate of sticky rice cake and mellow pear liqueur, with a lovely line of acidity to refresh. The finish is dry and clean, with umami notes lingering on.

£35.99 for 720ml at London Sake

Dassai, 39 Junmai Daiginjo

The number ‘39’ indicates the polishing ratio and also hints at the style of this classy, refined Junmai Daiginjo from Dassai. Delicate and fruity on the nose with creamy melon, mango, pear and white blossom. Sitting on the drier side, the 39 entices with lovely freshness on a silky, well-integrated palate of white and yellow fruits, finishing with a pinch of white pepper.

£42.99 for 720ml at London Sake

Daimon, Rikyubai Hanzaemon

At the summit of Daimon brewery’s Rikyubai range, the name ‘Hanzaemon’ pays tribute to the brewery’s founder – the ancestor of the current Toji. Banana peel, yogurt and a touch of peppermint on the nose. Generous and warm exotic fruits, rice pudding and some yellow fruits on the palate, dusted with hints of sweet spices. A Junmai Daiginjo with a polishing ratio of 50%.

£42.50 for 720ml at More Sake

Shirakabegura, Junmai Daiginjo

The Junmai Daiginjo sake is made using 100% Yamadanishiki rice (milled down to 45%) and the water of Miyamizu. Red berry candy and banana on the nose, followed by gentle, pure sweetness of steamed rice and honeydew melon, with a fragrant, lingering finish.

£42.99 for 640ml at London Sake

Akashi Tai, Junmai Daiginjo Genshu

A constant resident in my fridge – this is a comforting Genshu (undiluted) Junmai Daiginjo with fantastic purity and floral charm. With a milling ratio of 38%, it boasts ripe nashi pear, melon, yuzu citrus and yogurt on the nose. Lovely citrusy freshness sits behind a mouthful of honeydew melon, rice pudding and banana peel. A satisfying sipping sake that is enjoyable even for those who are not familiar with the category.

£25.95 for 300ml at Lea & Sandeman and £47.25 for 720ml at Master of Malt

Essence 5 by Chartier, Drunk Monkey

The ‘Essence 5’ range was created by aroma specialist François Chartier. The ‘Drunk Monkey’ was crafted in collaboration with Nagayama Sake using 100% Yamada Nishiki rice at a 40% polishing ratio. Fresh and fruity on the nose with citrus, green apple peel and jasmine blossom. Silky on the palate with ripe melon, refreshed by decent natural acidity. Easy-drinking purity with hints of umami toward the finish.

£48.90 for 500ml at Mai Sake

Essence 5 by Chartier, Yamazaru Aged Sake 2019

Most sakes are made for drinking fresh but some are also capable of ageing, as this one shows. Made by the same producer of the ‘Drunk Monkey’, the ‘Yamazaru (mountain monkey)’ offers a savoury, complex style derived from six years of ageing in steel tanks. Citrusy yogurt on the nose with pronounced savoury notes of salted caramel and butterscotch. Rich and rounded on the creamy palate with rice porridge, melon, banana peel and sweet spices, backed by fantastic freshness. Complex but clean.

£59.25 for 720ml at Mai Sake

Kanpai, ‘Tori’ Junmai Daiginjo

With only 500 bottles crafted by this London-based craft sake producer, this is a serious treat for enthusiasts curious about a UK expression of Junmai Daiginjo. Ricey, savoury notes are underlined by ripe yellow fruits with hints of yogurt. Smooth and juicy on the palate with lovely freshness. An abundance of rice pudding garnished with yuzu and green apple peel. Minerality is the key point of difference here – thanks to the mineral-rich water in the UK – which tends to result in more ‘aggressive’ fermentation, according to the producer.

£60 for 750ml at Kanpai London Craft Sake

Opt for the producer’s more affordable Honjozo ‘Hiro’ Genshu (undiluted sake) for a more savoury, drier, bolder and more spiced option – which the producer recommends enjoying over an ice cube.

£38.00 for 750ml at Kanpai London Craft Sake

Browse by style: Fortified with alcohol (‘Honjozo’ & ‘Ginjo’)

Hatsumago, Densho Kimoto Honjozo

First founded in 1893, the brewery adopted the name ‘Hatsumago’ (meaning ‘first grandchild’ in Japanese) in 1930 following the birth of the family’s first grandchild. The producer is known for the traditional Kimoto method of sake brewing. This is a funky, vinous Honjozo sake, featuring a nose of bruised apple, miso paste and sour berry candy, which follows to the mild palate, in addition to almonds and citrus zing. Complex and fun.

£29.99 for 720ml at London Sake

Konishi Shuzo, Hiyashibori ‘Konishi Silver’ Ginjo

The Konishi family first started making sake in 1550, even earlier than the Itami region developed the technique of making ‘clear sake’. This is a fresh, welcoming entry-level sake featuring Jasmine rice, white fruits and pear blossom. Mellow, smooth and easy-drinking, relatively dry on the palate with a cleansing finish. One for food.

£21 for 720ml at Tengu Sake

Tosatsuru, Azure Ginjo Sake

Bottled in an ocean blue bottle and made using Yamada Nishiki rice, the Azure Ginjo sake from Tosatsuru has a vinous nose backed by tropical fruits such as pineapple and mango, in addition to fresh citrus. Ripe peach and steamed rice sweetness are well balanced with limey acidity, followed by a savoury, warming finish.

£44.99 for 720ml at London Sake

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It’s now a decade since the first alcohol-free spirit launched in the UK. Seedlip went on sale in Selfridges, London on 4 November 2015 – and sold out in three weeks. There was clearly a thirst for drinks with no alcohol…

In the past 10 years this drinks category has blossomed. Not only are there more products, but there’s been huge innovation.

Alongside the drinks – like Seedlip or Tanqueray 0.0 – that mimic existing spirits, there’s been a resurgence of traditional alcohol-free sips; think shrubs, kefir and kombucha. But there are also completely new never-seen-before styles, created just for the zero alcohol market.

Growing movement

And more and more of us are drinking them. Research by the mindful drinking network Club Soda shows that almost half of UK adults have tried alcohol-free drinks.

According to Drinkaware, 87% of UK drinkers are now making changes that can help them cut back, or control, how much they drink. Many people are inspired to cut out booze by initiatives like Sober October and Dry January.

If you’re one of them this year, then you aren’t alone. Research by Alcohol Change UK, estimates that Dry January 2026 could well be the biggest on record, with an estimated 15.5 million of us – that’s 29% of British adults – planning to take part.

Getting started

Where should you start if you haven’t tried alcohol-free drinks before? If you’re a regular drinker, then choosing something that’s a straight substitute for your usual tipple is a safe bet. Fans of a Gin & Tonic could try Sipsmith FreeGlider or if you love an Aperol Spritz try Pavari 17 (see tasting notes below).

If you don’t want to lose the buzz of alcohol, think about trying functional drinks. These Mood-enhancing and wellness products contain adaptogens (which affect the body) and/or nootropics (which affect the mind).

These ingredients, which are regularly found in health food shops, are now being used to create drinks that can naturally lift your mood are a great alternative for people who don’t want the alcohol but still want to be sociable. Brands such as Smiling Wolf (see below) are designed to make drinkers feel more relaxed and uplifted.

Try before you buy

As with trying anything new, being brave and taking that first step – or sip – is crucial. If you don’t want to waste money on a product that you aren’t sure you’ll like, why not try it out at your local bar or restaurant first?

‘We’re seeing a steady increase in guests choosing low- or no-alcohol options, not only during Dry January but as part of a broader lifestyle shift,’ says Enrico Gonzato, bar manager at Kioku Sake Bar in London.

‘We’ve definitely experienced a rise in the consumption of non-alcoholic drinks,’ agrees Angelos Bafas, drinks consultant at Nipperkin bar. ‘I think this is a result of younger generations not consuming as many units as people used to in previous years; however it may also be a reflection on the increased prices of alcoholic beverages in general – perhaps a combination.’

Spoiled for choice

Today every bar, restaurant and pub will offer non-alcoholic options, making it easy to experiment and discover what you like. ‘When I started bartending back in the early 2000s, non-alcoholic drinks were almost never listed on menus,’ says Sebastiano Cristofanon, bar manager at Nightjar in London.

‘Today, the landscape has completely changed. Guests who choose a non-alc option expect the same quality, creativity and sense of occasion as any other drink on the menu. In recent years, non-alcoholic cocktails have become an essential part of every serious bar programme,’ he adds.

Creative cocktails

The same amount of care and creativity needs to be applied to non-alcoholic options as regular cocktails. ‘Alcohol brings texture, weight and length to a drink, so when it is not there you have to rebuild everything from the ground up,’ explains Jack Sotti, bartender at Archive & Myth. ‘We rely on products with real depth of flavour, like The Pathfinder and Opius, and we use ingredients such as koji to bring back that soft richness you normally get from alcohol,’ he adds.

Another challenge is getting flavour to travel. ‘Ethanol naturally carries aroma, so without it you have to work a little harder to keep the drink lively from the first sip to the last. We use layered acidity, different teas, ferments and hydrosols to keep the flavours moving,’ says Sotti.

‘There can often be challenges, particularly around texture and complexity, when creating non-alc drinks,’ adds Adam Montgomerie, general manager at Equal Parts bar. ‘But there are definitely ways around these, including using things like teas, shrubs, verjus, infused syrups, brines and homemade sodas – not to mention the incredible array of non-alc products that are now available.’

Play with flavour

Even if you’re not a trained bartender, you can easily create some interesting no-alc options at home. ‘Non alcoholic drinks at home are a great idea for social gatherings, or celebrations, but also for personal consumption when you want something more exciting than a fizzy drink or soda,’ says Bafas.

‘You’ll find lots of ingredients and items used in everyday cooking around the house which can be used as a great base for a non alcoholic drink, such as vinegar, juices and pickle brines,’ he adds.

‘Start simple and focus on balance,’ advises Gonzato. ‘Fresh citrus for structure, a quality tea or infusion for depth, and a touch of salinity can elevate the entire drink. Think in layers, not in alcohol substitutes. A good garnish also transforms the experience – aroma is essential,’ he advises.

Drinks for everyone

One thing is sure: sober sips are here to stay – and that’s a good thing for anyone who enjoys sharing a drink and good times with friends and family.

‘Not everyone enjoys alcohol, but it’s such a massive part of how we socialise as a culture,’ says Amy McQuarrie, co-owner of Mexican cocktail bar Cinco.

‘The rise of drinks that are sans-alcohol, but have had just as much love and creativity put into the creation as their boozy counterparts, is about inclusivity more than anything.’

The best alcohol-free spirits for Dry January: 10 to try

Bax Botanics Sea Buckthorn

Distilled in Yorkshire using organic, ethically sourced herbs and fruit. Packed with vibrant flavour, the no-sugar Bax range includes uplifting Verbena, laced with fresh, sappy, herbaceous notes. But my favourite is Sea Buckthorn: earthy, fruity, spicy, herbal and tangy, with a lip-smacking bitter finish. Pair with low-cal Lixir Ginger Ale for a refreshing, spicy alternative to a whisky highball. Alc 0%

Botivo

Made from a base of British apple cider vinegar, Botivo is a favourite that can always be found in my drinks cupboard at home. Small-batch, with no flavourings or preservatives, it’s infused with fresh botanicals – rosemary, thyme, gentian, wormwood and orange zest – balanced with wildflower honey, for a bittersweet herbal and citrus drink with plenty of depth and complexity. Mix 25ml with tonic over ice and enjoy. Also look out for the Botivo x Ottolenghi Limited Edition, a collaboration with chef Yotam Ottolenghi, featuring a selection of flavours that define his vibrant Middle Eastern cuisine: think pomegranate molasses, black lime, cardamom and rose. (Alc 0%, £32/50cl, Botivo). Alc 0%

Caleño White Coconut

Calling all rum fans… If you love tropical flavours, try Caleño, which is like a liquid Bounty bar, with nice viscosity on the palate, some coconut water sweetness and tingly spice on the finish. To make a delicious alcohol-free Piña Colada put 50ml Caleño White Coconut, 20ml agave, 80ml pineapple juice, 80ml coconut milk, 15ml lime juice in a shaker. Shake with ice, strain into an ice-filled highball glass and garnish with a slice of fresh pineapple. Or simply mix it with pineapple juice or cola over ice. No need to refrigerate and the open bottle keeps for three months. Alc 0%

Crossip Dandy Smoke

Mixologist Carl Anthony Brown created the Crossip range with bartenders in mind. One for fans of whisky and dark rums, Dandy Smoke is full-flavoured and richly textured. Intensely smoky aromas with dry black spices and a leathery/savoury undertone. The deep, complex, smoky palate is good enough to enjoy neat over ice, or simply paired with coke and a squeeze of lime. But Dandy Smoke is also a really versatile choice for cocktails. Try a delicious Dandy Sour. Put 35ml Crossip Dandy Smoke, 20ml lemon juice, 10ml apple juice, 5ml honey and 20ml aquafaba/egg white in a shaker without ice. Shake to mix, then add ice and shake again. Strain into a chilled Nick & Norah glass. Alc 0%

Everleaf Mountain

The excellent Everleaf range was created by Paul Mathew, a conservation biologist and bartender. As well as sustainably sourcing botanicals for flavour, plants such as acacia and seaweed are used for texture, mimicking the viscosity of alcohol. The range includes seaside-inspired Marine, earthy Forest and pretty pink Mountain, laced with cherry and rose hips. Mix one part Everleaf with three parts tonic to create a pale pink alcohol-free G&T. Or try it in a Violet Mountain Spritz with Artisan Drinks Violet Blossom Tonic. Alc 0%

Lyre’s Amaretti

If, like me, you’re a fan of an Amaretto Sour cocktail, then Lyre’s Amaretti should be in your drinks cupboard. With some tangy spice notes, it’s a well-balanced take on Amaretto, the Italian sweet almond liqueur. Sip it neat over ice or shake 75ml Lyre’s Amaretti with 15ml lemon juice, 5ml sugar syrup, 10ml egg white and three dashes of Angostura Bitters to create a delicious alcohol-free Amaretto Sour. A total treat for the dark days of January. Alc 0%

Pavari 17

A dead ringer for Aperol, with its vibrant orange colour and bittersweet taste, Pavari 17 is made from a base of alcohol-free white wine with an infusion of 17 Mediterranean botanicals including Spanish citrus. Pair it with a no- or low-alcohol sparkling wine to create a thirst-quenching spritz or serve with soda or tonic over ice. Also available in ready-to-drink Pavari Spritz cans. Alc 0.5%

Pentire Adrift

Packed with flavour, the Pentire range – Adrift and Seaward – is made by distilling botanicals found along the Cornish coast, including rock samphire, sea buckthorn, seaweed, woodruff and sage, as well as Cornish sea salt. Seaward has citrus aromas and flavours, noticeably pink grapefruit, which is a key botanical (and makes a great garnish in a No-G&T). Adrift is bursting with coastal freshness, bright and pure herbal notes and earthy spice. Alc 0%

Sipsmith FreeGlider

The dedicated Sipsmith team, creators of the excellent Sipsmith London Dry Gin, experimented with over 100 ingredients and 189 prototypes to create their alcohol-free spirit – and it was worth the effort. Woody, herbal aromas with uplifting freshness, lead to notes of grapefruit citrus, juniper, dry spice and eucalypt with a lingering pine sap note. Well balanced, it makes a super No G&T garnished with a slice of grapefruit. Alc 0.4%

Smiling Wolf Agave

Smiling Wolf’s range of functional drinks aim to mimic the social buzz of alcohol with plant-based nootropics. The spicy Agave expression is made from a base of the same Blue Weber agave that’s used to produce tequila, with the addition of caffeine and theanine (an amino acid found in green and black tea, which raises your levels of seratonin and dopamine). Enjoy it as a tequila substitute in cocktails: shake 50ml Smiling Wolf Agave with 25ml lime juice and 15ml agave syrup for a guilt-free Margarita. Alc 0.5%

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If Champagne is the ultimate celebration drink, then Champagne cocktails really make your celebrations pop. Is there anything better than offering your guests a sparkling cocktail in an elegant flute or coupe – or treating yourself to one before the guests arrive?

Decanter Premium: The perfect gift for a special wine lover

The great news is that many Champagne cocktails are super-simple to make, and involve little more than pouring your ingredients into a glass. ‘The Kir Royale is the ultimate easy-to-make sparkling cocktail,’ says Pietro Collina, bar director for Thesleff Group, a collection of top London restaurants and bars.

‘It is simply a mix of Champagne and crème de cassis (blackcurrant liqueur) and a lemon twist. The beauty of this drink is that it works as a template for endless variations. Once you master the ratio, you can swap the cassis for apricot liqueur, peach or St-Germain (elderflower) to create your own signature Royale for the evening.’

Top tips for making Champagne cocktails

While it’s surprisingly easy to create drinks with wow factor at home, there are a few useful tips that will help you to make Champagne cocktails like a pro. First: think about your glassware.

‘Flutes are always popular for drinks like French 75s and feel very festive, while also having the benefit of preserving the carbonation in your cocktail longer due to a smaller surface area for bubbles to dissipate,’ advises Alex Leidy, general manager at Silver Lyan in Washington DC.

‘You can never go wrong with a classic flute; it preserves the carbonation the best,’ agrees Collina. ‘However, if you want to add a bit of theatre and vintage flair to your New Year’s Eve, use a cocktail coupe. It looks elegant, though you have to drink it a little faster before the bubbles disappear!’

Whichever glass you choose, remember to chill it. ‘Beyond matters of preference, the best kind of glass for a sparkling cocktail is a cold one,’ says Leidy. ‘Putting whatever glassware you intend to use in the fridge or freezer for a few hours before hosting will go a long way towards keeping the final drink at its most refreshing for as long as possible.’ It also gives your glass a festive frosted look.

What Champagne to use?

Don’t use vintage Champagne or exclusive cuvées in sparkling cocktails. The complexity of these prestige Champagnes will be lost in the mix. Instead choose a non-vintage (NV) cuvée. ‘An entry-level bottle from any reputable Champagne house is perfect,’ notes Leidy. Supermarket own-labels are also a good value choice.

Next think about the style of fizz. ‘Brut or extra brut Champagnes are best for spirit-forward or minimal-ingredient cocktails,’ recommends Carmine Marano, bar manager of Advocatuur, Rosewood Amsterdam. You can even choose an ultra brut, the driest style of Champagne to balance out sweeter cocktails.

There are six recommendations at the bottom of this article to give you inspiration.

Festive Champagne cocktails: 12 recipes to make at home

Air Mail

This tropical twist on the Champagne Cocktail (see below) first appeared in a recipe pamphlet published in Cuba by the Bacardí company in 1930. The Cuban air mail service began in the same year, which might mean the drink was invented then and named after it; but there’s no evidence to support that theory – nor do we know who actually created it. Nonetheless, it’s a great party drink. Although the original recipe called for Cuban rum, specifically Bacardí Gold, you can use any gold rum (aged one to three years). Try Bacardí Carta Oro (£23.94, Master of Malt). To make your own honey syrup, dissolve 5ml honey in 5ml warm water.

• Ingredients: 45ml gold rum, 15ml lime juice, 15ml honey syrup, Champagne to top
• Glass: Highball
• Garnish: None
• Method: Put the rum, lime juice and honey syrup in a shaker with ice and shake until your hands are cold. Strain into an ice-filled highball glass and top with Champagne.

Buck’s Fizz

The Buck’s Fizz was invented in 1921 at the Buck’s Club in London. Viewed by many as the classic breakfast cocktail, it’s also a great choice for festive celebrations thanks to its orange citrus taste. Exact quantities can be adjusted according to the size of your glass; just remember to always use a 2:1 ratio. Or for a lighter option, try a Mimosa. This twist on a Buck’s Fizz is a mix of equal parts Champagne and orange juice.

• Ingredients: 100ml Champagne, 50ml freshly squeezed orange juice
• Glass: Champagne flute
• Garnish: Orange slice
• Method: Pour the Champagne into a chilled flute, then pour in the orange juice.

Champagne Margarita

This recipe comes from The Cocktail Edit, a new book by Decanter contributor Alice Lascelles. ‘I can’t think of a combination more hedonistic than tequila and Champagne – and this one is wickedly good,’ she says. ‘It would be a great drink to kick off a party, or even as a thirst-quenching punch. Just lengthen with a bit of sparkling or still water and charge with lots of ice. For more elegance, serve in a coupe, undiluted, over a single ice cube.’

• Ingredients: 50ml tequila, 25ml lime juice, 12.5ml sugar syrup, 50ml Champagne
• Glass: Cocktail glass or rocks
• Garnish: Lime wheel
• Method: Shake the first three ingredients and strain over ice and top with Champagne.

Classic Champagne Cocktail

One of the oldest cocktails, tracing its roots back to the mid-1800s, this simple mix is a decadent treat – plus it’s easy to make. Simply build the ingredients in the glass and stir gently to mix. No cocktail shaker required. Try H by Hine (£22.75, The Whisky Exchange) a Cognac created especially for use in cocktails.

• Ingredients: 1 sugar cube, 2 or 3 dashes Angostura Bitters, 20ml Cognac, Champagne to top
• Glass: Champagne flute
• Garnish: None
• Method: Drop the sugar cube into a chilled Champagne flute and saturate it with the bitters. Add the Cognac. Top up the glass with Champagne, stir gently to mix and serve.

Cranberry Fizz

This is a seasonal twist a classic Bellini, which is made with Prosecco and peach purée. You can buy ready-made cranberry syrup, such as Routin 1883 Cranberry Syrup (£14.95, Amazon). But it’s easy to make your own fruit syrup if you have fresh cranberries. Put 200g of cranberries, 50g caster sugar and 150ml orange juice in a pan and
bring to the boil. Simmer for five minutes, then strain through a sieve and leave to cool. This will give about 200ml of purée, which will keep in the fridge for a week.

• Ingredients: 10ml cranberry syrup, 75ml Champagne
• Glass: Champagne flute
• Garnish: None
• Method: Pour the syrup into the bottom of a chilled Champagne flute. Slowly top with Champagne and stir gently to mix.

French 75

Created in 1915 at the New York Bar in Paris by Harry MacElhone, this gin and fizz combo delivered such a kick that it felt like being shelled by a powerful French 75mm field gun used in World War I. A few of these will certainly get your party started… Use a well-balanced London Dry gin, such as Portobello Road 171 (£30, Amazon).

• Ingredients: 60ml gin, 30ml freshly squeezed lemon juice, 5ml sugar syrup, Champagne to top
• Glass: Champagne flute or coupe
• Garnish: Lemon twist
• Method: Put the gin, lemon juice and sugar syrup into a cocktail shaker. Fill half way with ice and shake until your hands are cold. Strain into a chilled glass (flute or coupe) and top with Champagne. Garnish with a lemon twist.

Kir Royale

Starting life as a simple Kir or Kir Aperitif, this mix was created at the Café George in Dijon, where it was known as a Cassis Blanc and was made with Bourgogne Aligoté. But it was popularised by World War II French Resistance hero, Canon Félix Kir, who gave his name to the drink. Your Kir becomes Royale when you add Champagne instead of white wine – choose an ultra brut or zero dosage style to balance the sweet fruitiness of the crème de cassis. Try Gabriel Boudier Crème de Cassis de Dijon (£16.50, Soho Wine Supply).

• Ingredients: 10ml crème de cassis, Champagne to top
• Glass: Champagne flute
• Garnish: None
• Method: Pour the crème de cassis into a chilled Champagne flute and fill the glass slowly with Champagne.

Millionaire’s Martini

This Martini-with-Champagne mix harks back to the era of classic cocktails and has been revived by Sipsmith, the gin brand that kick-started the craft gin revolution in the UK. The recipe is taken from SIP: 100 Gin Cocktails with Only Three Ingredients, a great book that shines a light on simple gin mixes and is packed with cocktail history.

• Ingredients: 40ml London Dry gin, 40ml dry vermouth, Champagne
• Glass: Coupe
• Garnish: Lemon twist
• Method: Combine the gin and vermouth in an ice-filled mixing glass and stir until properly chilled. Strain into a chilled coupe glass and top with Champagne.

Old Cuban

One for fans of Daiquiris and Mojitos, this deluxe rum-and-mint mix was created by top bartender Audrey Saunders in 2001. An icon of the New York bartending scene, Saunders is best known for her work at the Pegu Club in Soho, though this recipe predates her time there. One of her skills was reinventing classic recipes, and this mix, which uses an aged rum rather than the white rum of a Mojito or Daiquiri, puts a decadent spin on those drinks, while adding the zinginess you’d find in a French 75 (see above). Try using Appleton Estate 8 Year Old Reserve Rum. (£32.50, The Whisky Exchange).

• Ingredients: 45ml gold rum, 22.5ml lime juice, 22.5ml brut Champagne, 15ml sugar syrup, 6 fresh mint leaves, 2 dashes Angostura Aromatic Bitters
• Glass: Coupe
• Garnish: Mint leaf
• Method: Muddle the mint leaves, lime juice and sugar syrup in a shaker. Add the rum, bitters and ice, then shake until your hands are cold. Double-strain into a chilled coupe and garnish with a mint leaf.

Sloe Gin Fizz

The Gin Fizz is a classic and simple mix of gin, lemon juice and sugar syrup, topped with soda water. For a more festive and decadent take, use Champagne and a fruity sloe gin, such as Hayman’s Sloe Gin (£26.50, Amazon). Use frozen blackberries or raspberries to garnish if you don’t have fresh ones.

• Ingredients: 50ml sloe gin, 25ml lemon juice, 10ml sugar syrup, Champagne
• Glass: Champagne flute
• Garnish: Blackberry or raspberry
• Method: Put the gin, lemon juice and sugar syrup in a shaker with ice. Shake until your hands are cold, then strain into a tall Champagne flute. Top with Champagne.

Sparkling Red Bells Ring

This fruity twist on a French 75 was created by the team at Mr Fogg’s bars in London. Simone Spagnoli, group bars manager, says: ‘For a show-stopper, the Sparkling Red Bells Ring is the perfect choice. Using the French 75 as a base, the addition of winter fruit and spiced red berries syrup is not only festive in taste, but also creates a vibrant red colour. Make this if you want to impress in-laws or friends.’ He recommends serving it as a pre-Christmas lunch tipple. ‘We use Moët & Chandon Impérial Brut NV Champagne, as the white fruit notes of pear, white peach and apple work particularly well with the spiced red berries,’ Spagnoli adds.

• Ingredients: 30ml St-Germain Elderflower Liqueur, 20ml apple juice, 20ml pomegranate juice, 10ml Monin Spiced Red Berries Syrup, 10ml fresh lime juice, 30ml NV Champagne
• Glass: Champagne flute
• Garnish: Red fruit
• Method: Put all of the ingredients except the Champagne into a shaker with ice. Shake until your hands are cold and strain into a chilled flute. Top with Champagne.

Twinkle

This modern classic was created in 2002 by Tony Conigliaro at The Lonsdale bar in London – and it has to be best name ever for a sparkly party drink. The original recipe used elderflower cordial, but St-Germain Elderflower Liqueur (£27.95, Amazon) works brilliantly and is more commonly used today.

• Ingredients: 30ml vodka, 15ml elderflower cordial or St-Germain Elderflower Liqueur, Champagne to top
• Glass: Champagne coupe
• Garnish: Lemon twist
• Method: Put the vodka and elderflower cordial (or liqueur) into a cocktail shaker. Fill half way with ice and shake until your hands are cold. Strain into a chilled coupe and top with Champagne. Garnish with a lemon twist.

Six Champagnes for cocktails

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A double from Mount Gay

The world’s oldest rum distillery, Mount Gay in Barbados, has released two new expressions in its highly collectible Single Estate Series: 25_03_Vt24CF and 25_04_Vt19dp.

With a focus on terroir and vintage, the rums have been crafted from harvests at the same sugar cane estate in St Lucy but in different years.

‘These two new additions to our Single Estate Series are a masterclass in contrast and complementarity,’ said Master Blender Trudiann Branker. ‘25_03 is the first unaged rum of the series, while 25_04 is matured for five years in American oak ex-bourbon barrels. Moreover, 25_03 is a 100% Coffey still distilled rum, while 25_04 is a 100% double pot distilled rum.’

The code names are easy to decipher: 25 represents the release year and 03 and 04 are the release numbers in the series. Vt24 and Vt19 refer to the vintage year, while CF stands for Coffey and dp for double pot.

Mount Gay Single Estate Series 25_03_Vt24CF (Alcohol 48%, £80/70cl The Whisky Exchange) is a clear rum with notes of Cox’s Pippin apple and ripe pear, vibrant yellow citrus, green herbaceousness and fresh cut grass, with liquorice and black pepper spice (1,920 bottles).

Mount Gay Single Estate Series 25_04_Vt19dp (Alc 55%, £290/70cl The Whisky Exchange) is a warm golden brown, with fresh ginger, grass, caramel, cherry, delicate smokiness and plenty of spicy oak that lingers on the long finish, backed by an earthy base note, fresh hay, green apple bite, a slight saltiness and toffee sweetness (2,754 bottles).

Spirited words: ‘A man hath no better thing under the sun, than to eat, and to drink, and to be merry’ – Ecclesiastes 8:15

What to drink now: Hot Chocolate

Bar Les Ambassadeurs, Hôtel de Crillon, Paris, France

Part of the new seasonal menu created by the Bar Les Ambassadeurs team, this decadent dessert cocktail is a perfect Christmas tipple. ‘The Hot Chocolate cocktail is a multi-layered indulgence,’ says Pierre Legentil, the bar’s assistant manager (pictured below). ‘Flor de Caña 12 Years Old provides depth and structure, rich chocolate adds body and a blend of carefully balanced spices brings aromatic complexity. The cream liqueur lends a luxurious mouthfeel, while a hint of chipotle introduces a subtle smoky finish.’ To create the spiced rum infusion, add four cinnamon sticks, six cloves and 10g of green cardamom to the bottle of rum. Infuse for two hours and strain before use. To create the infused chocolate liqueur, wrap 1g of chipotle spice powder in a cloth bag and leave it to infuse in the liqueur bottle for one hour.

Ingredients: 40ml spice-infused Flor de Caña 12 Years Old Rum, 30ml chipotle-infused Mozart Dark Chocolate Liqueur, 7.5ml Chambord liqueur, 20ml hot chocolate, 3 dashes saline solution

Glass: Coupette

Garnish: None

Method: Mix the hot chocolate with the chocolate liqueur. Pour them into a cocktail shaker, add the other ingredients and ice, then shake until your hands are cold. Strain into a coupette.

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Whisky requires patience. For Scotch, it takes three years and a day before the liquid in the cask can legally be called whisky; in practice, most distillers wait far longer before they’re happy for you to try it.

But just because whisky is a long-term business, that doesn’t make it immune to shifting trends, or incapable of responding to them. At a time when many prioritise paying the bills over what might appear to be a frivolous indulgence, it’s encouraging to see that you can still pick up a 21-year-old Irish whiskey for south of £100.

Then again, age is merely a number – and you don’t have to go deep into double figures to find quality. Young whiskies offer not only value for money, but an energising exuberance that, when well executed, is difficult to resist.

If it’s easy to be drawn in by age statements, the same can be said of distillery names. There’s comfort in familiarity, but don’t forget the thrill of the new – the discovery of a name that’s hardly ever seen. Independent bottlers are the go-to here, but not just for rare finds – they can also offer a fresh take on a malt that you thought you knew, confounding preconceptions.

Some trends are perennial. Call it extra maturation, call it ‘finishing’, but the fine art of transferring a whisky into a fresh cask to inject exciting new flavours is almost as old as whisky itself. But today the finishes – from tequila to Pineau des Charentes (an aperitif from western France) – are funkier and more fun than ever.

That combination of spirit and cask tells a story in its own right – not a dry tale of filling strengths, cut points and second-fill versus first-fill (unless that’s your thing) – but the sensory journey of flavour you embark upon every time you pour a glass.

Then again, maybe you’re drawn in by the whisky’s back-story – the concept of ‘whisky terroir’, its roots in sustainable farming or heritage grains – or the curiosity of discovering some of whisky’s newer origins, such as England, Denmark, Germany and beyond.

Or perhaps the impulse to buy is a seasonal one: the desire to track down a thoughtful gift for a favourite relative or friend – or simply a wish to treat yourself to a festive, Sherried dram to ward off the winter chill.

There are a million reasons to enjoy whisky – and almost as many whiskies out there to enjoy. Here are 10 favourites that will be on my wish list this Christmas…

Annandale Man O’Words 2018 Ex-Fino Sherry Butt Cask #396

Scotland

For those who find richly Sherried whiskies a tad overblown. Maturation in an ex-fino cask brings roasted hazelnut, almond and walnut to Annandale’s lovely orchard fruit distillate. Dilute judiciously. Alcohol 61.1%

Berry Bros & Rudd Inchgower 2009 Pineau des Charentes Finish

Scotland 

Quirky Inchgower is an old favourite, but rarely seen. Here a Pineau des Charentes cask adds floral, vinous accents to the distillate’s saline, herbal character, all rounded out by a sweetly fruity mid-palate with plenty of citrus zest. Alc 55.5%

Fielden Hazybower Rye Whisky

England

Heritage grains (mainly rye, plus wheat and barley) and maturation in used American oak and ex-Tokaji wood makes for a pretty, floral rye – jasmine, honeysuckle, then honeyed cereal notes and just a little peppery grunt. Alc 46.3%

Glen Moray Tequila Cask Finish 2014

Scotland

Glen Moray’s supple, fruity distillate is the ideal canvas for cask finishes, and this addition to the experimental Warehouse 1 collection layers on herbal, savoury tones from spending a couple of years in ex-tequila oak. Alc 55.2%

Glenmorangie A Tale of Spices

Scotland

The latest flavour odyssey from Glenmorangie maestro Dr Bill Lumsden, inspired by the world’s spice markets – but plenty of the distillery’s more ethereal notes have survived alongside sweet-accented ginger, nutmeg and star anise. Alc 46%

Laphroaig 18 Year Old

Scotland

A well-mannered Laphroaig. After 18 years in ex-bourbon cask, it marries tobacco leaf, honey and salted caramel to the familiar feral smoke. The seasonal gift pack comes with a dry bag for festive hikes. Alc 48%

Living Souls Torabhaig 7 Year Old

Scotland 

A new independent bottler meets a new-ish distillery. If you’re a fan of Torabhaig’s fierce peat, this is another gem, ex-bourbon cask-matured and offering whistle-clean flavours of beach barbecue, grilled pineapple and black pepper. Alc 51.5%

Meikle Tòir The Original

Scotland

Glenallachie’s peated alter ego, just five years old, matured in ex-Bourbon, ex-rye and virgin American oak. That means dialled-up charred pear, black pepper and a distinctively earthy, smoky profile. Alc 50%

Stauning Rye

Denmark

After a tough year in which Stauning lost its main investor, it’s great to see this modern classic fighting back with a slick new bottle design. Inside, it’s the same winning mix of plump cherry and damson, oak spice and deep, dark rye depths. Alc 48%

That Boutique-y Whisky Company 21 Year Old Irish Whiskey

Ireland

Adorned with a ‘lovely horse’ on the label (one for Father Ted fans), this is about as good-value as 21-year-old whisky gets. Classic cereal tones alongside honeyed almonds, a whisper of coconut and a pinch of baking spice. Alc 45.8%

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Choosing an original gift for friends and family isn’t always easy. Too often we resort to the same old favourites. But whether your dad loves his whisky or grandma enjoys putting her feet up with a cheeky G&T, a drink is always a welcome sight at Christmas.

From special seasonal editions to curated collaborations, this year spirits brands have created a broad selection of gifts designed to appeal to lovers of gin, whisky, vodka, rum or tequila. So if you’re looking for something a bit different, one of the gifts below might fit the bill.

We’ve rounded up our favourite spirituous gifts across a range of prices, from botanical cocktail garnishes to a Martini print to hang on the wall. So whether you’re searching for a budget stocking filler or a blow-out gift for someone special, you’ll find inspiration below.

Surprise the wine connoisseur in your life this Christmas with a Decanter Premium subscription

Gifts under £20

Fever-Tree Christmas Crackers

These cute little crackers make a perfect stocking filler for spirits lovers. Each contains a 5cl spirit and 15cl mixer. Choose from a range of 12, including: The Ultimate Whisky & Ginger Ale Cracker with Benriach 10 Year Old, The Ultimate Classic Mojito Cracker with Duppy Share Spiced Rum and The Ultimate Blood Orange Gin Spritz Cracker with Papa Salt Gin.

BUY: £9 John Lewis 

Cocktail Elements Lemon Garnish Spray

I use these fruity garnish sprays from Cocktail Elements all year round, as a finishing touch for drinks I mix at home. Flavours include yuzu, lime and citrus pepper. Buy a single bottle as a stocking filler or get a set of three (lemon, lime and orange) for £32.

BUY: £12.60 Linden Leaf  

Sainsbury’s Taste the Difference Sticky Toffee Pudding Rum Liqueur

Presented in a stylish reusable decanter, this rum liqueur from the Sainsbury’s spirits range is a decadent treat – and great value too. Sweet and luscious, with flavours of caramel and dates, it’s sticky toffee pudding in a glass! Sip it neat, with or without ice, or pour it over ice cream for a boozy adult dessert.

BUY: £15 Sainsbury’s 

Gifts under £40

Black Lines Oatnog

Think eggnog, but better. Produced by bottled cocktail experts Black Lines, this dairy-free festive special edition is made from Two Drifters Signature Rum and Oatly Barista, spiced with cinnamon, nutmeg and vanilla. Enjoy it cold over ice or heat gently in a pan and garnish with freshly ground nutmeg. Each 750ml bottle contains five 150ml serves. In addition £1 for every bottle sold will be donated to support aid for children and families in Gaza. (Alc 6.3%)

BUY: £20 Black Lines 

MOTH Party Pack

Makers of bar-quality cocktails in cans, MOTH (Mix Of Total Happiness) has created a festive party pack featuring eight of its bestsellers: Mojito, Negroni, Spicy Margarita, Margarita, Espresso Martini, Passionfruit Martini, Cosmopolitan and Paloma. All ready to drink at any Christmas party. Look out for a golden ticket inside winning packs for the chance to win a dinner party of dreams worth £500. Available exclusively at Waitrose.

BUY: £22 Waitrose 

Limited-edition St-Rémy XO x Tomalater

Distilled in the Loire Valley, St-Rémy is world’s number one French brandy. Its XO is made from grapes grown in various regions of France including Bordeaux, Burgundy and Champagne. This limited-edition bottle designed by Thomas Lateur features a colourful mosaic to represent the diversity of those vineyards and villages. Inside the bottle is a rich brandy with notes of woody vanilla, dates, figs, nuts and gingerbread. Enjoy it neat, in an indulgent brandy coffee or use it to set your Christmas pudding aflame! (Alc 40%)

BUY: £24.50 Sainsbury’s 

Ooshky Whisky Water Jug

The ideal gift for whisky lovers who like to add a splash of water to their dram to open out the flavours. Way more stylish than a pipette or water dropper, this elegant little ceramic water jug lets users add however much water they prefer to their whisky glass. Cover the larger hole with your thumb and control the flow by partially releasing your thumb for a splash, or keep it covered and shake for a drop. Also available in a clear glass finish.

BUY: £32, Ooshky 

Gifts under £60

Negroni al Natale

Get your Christmas party started with a festive Negroni. Allora Aperitivo al Limone has joined forces with Italian restaurant Lardo to create this seasonal special edition. It combines East London Gin with Lardo’s homemade chinotto and Allora Aperitivo al Limone, a fresh lemon aperitivo from the Italian island of Procida in the Bay of Naples – known locally as the ‘island of lemons’. This ready-to drink 70cl bottle contains nine serves. (Alc 19%)

BUY: £40 Delli Market 

The Lost Explorer Agave Cocktail Gift Set

Ideal for fans of agave spirits, this gift set from award-winning mezcal and tequila brand The Lost Explorer contains a trio of premium ready-to-drink cocktails created in partnership with Lockdown Liquor & Co. Choose from a tropical Passionfruit Margarita, a zippy Mezcal Picante and a smoky Mezcal Negroni, each served in a 200ml glass bottle, easy to serve and enjoy.

BUY: £45 Lockdown Liquor & Co 

Isobel Lynam Martini Prints

Illustrator Isobel Lynam creates original food and drink prints in her St Leonards studio on the Sussex coast. Latest additions to the range include these graphic designs of a Martini and Espresso Martini – two of her favourite drinks. Prices start at £22 for an unframed A4 print, going up to £80 for a framed A1 print.

BUY: £50 Isobel Lynam 

Gifts under £100

Mermaid Winter Gin Gift Set

Produced on the Isle of Wight, Mermaid Winter Gin is a rich and warming seasonal expression, distilled with botanicals including figs, grapes, cassia, orange peel and Isle of Wight honey. This stylish gift set is comes with two gold-patterned tumblers – perfect for serving a Gin & Tonic garnished with a slice of orange. (Alc 38%)

BUY: £68 John Lewis

A Good Old-Fashioned Christmas Whisky 2025 Edition

The Whisky Exchange’s annual festive whisky release is guaranteed to keep Scotch-lovers happy. The 2025 edition is a 16 Year Old Highland single malt, matured in first-fill oloroso Sherry casks. As you’d expect it’s big on festive flavour: think Christmas pudding, brandy butter, orange, chocolate and candied almonds. Perfect with a mince pie or two. (Alc 55%)

BUY: £79.95 The Whisky Exchange

DRAM5

The DRAM5 discovery box challenges whisky lovers with a blind tasting of five premium, rare, single-cask Scotch whiskies, carefully selected from celebrated distilleries across Scotland and bottled in 25cl serves – but not labelled. It also includes a digital programme that lets recipients record tasting notes and connect with other whisky lovers. With only 6,000 boxes available, it’s an exclusive statement gift.

BUY: £95 Hedonism

Gifts over £100

The Scotch Malt Whisky Society Membership

For a gift that keeps giving beyond Christmas Day, choose a year’s membership to The Scotch Malt Whisky Society. Members can purchase exclusive bottles from the Society’s extensive range and enjoy access to private members’ bars and events across the UK, as well as online tastings and a monthly online magazine. Membership cards are presented in a handsome gift box with a full-size bottle of a limited-edition whisky that’s worth around £75. There’s even a downloadable PDF gift certificate for last-minute shoppers too.

BUY: £100 The Scotch Malt Whisky Society

Aureus Vita Gin

The three wise men brought gold, frankincense and myrrh to the manger, but Aureus Vita – meaning ‘golden way of life’ – may be the next best thing. This luxe new gin has been created according to the principles of the Fibonacci sequence, a series of increasing numbers that can be divided to produce the Golden Ratio of approximately 1.618. This harmonious ratio is found throughout the natural world and has been applied to everything from music to architecture. Chemist-turned-Master Distiller John Hall has used the Golden Ratio at every stage of production for his new gin: from botanical proportions to still design to dilution. The result is a smooth, elegant and harmonious gin that’s perfect in your Christmas Day Martini.

BUY: £169 Fortnum & Mason 

Laphroaig 18-Year-Old & Dry Bag Gift Set

For adventurous spirits who are partial to a dram, this gift set pairs a bottle of Laphroaig 18-Year-Old Islay single malt with a sturdy branded dry bag to keep valuable items safe and dry on outdoor excursions, whether it’s a coastal hike, camping under winter skies, or simply braving a Boxing Day walk. Just remember to take a nip of Laphroaig’s bold, peaty and earthy 18-Year-Old in your hip-flask.

BUY: £189.95 Hard to Find Whisky

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The Irish whiskey revival continues apace. For most of the last century, distillation on the island fell to just two distilleries – set at opposite ends of the map. First Bushmills, on the north Antrim coast, the world’s oldest licensed distillery, dating to 1608, and second Midleton, in the far south’s County Cork, both producing the island’s most established whiskey brands.

The two have weathered their fair share of storms – political upheaval, economic collapse and the ever-shifting tides of whiskey trends. Now, in little more than a decade, over 40 new distilleries have filled the space between them. This new generation of distillers is bringing new energy, new ways of doing things, new attitudes and new opinions.

Ups and downs

It may not all be smooth sailing ahead. Born of the boom, this new wave has arrived at a time when interest in Irish whiskey is growing, yet harbingers of doom remind us that whisky sales overall are facing decline.

Distilleries have been mothballed across the industry – Scotland and the US have seen casualties – in Ireland, the closures of Waterford, The Dublin Liberties and Killarney Brewing & Distilling Co have cast a shadow of apprehension across this nascent revival.

And yet, spirited and undeterred, makers are moving forward, charting their own path, often looking to the past as a north star.

The shape of the new wave

New distilleries are now scattered the length of the country, adding breadth as well as depth of style.

To the island’s north-east, County Down has become something of a distilling hotspot. Within a short drive lie Echlinville, Hinch, Rademon Estate and Killowen. This crop of distilleries has reshaped the region in just over a decade.

Further up the north coast, Ireland’s first whiskey hotel, The Harbourview, in Carnlough, stocks more than 200 whiskeys from across the island – a measure of the momentum behind the revival.

Flavour-led

As seen in the early flashes of the Irish whiskey revival, distillers are reviving the traditional style – bold, characterful whiskey with depth and texture, once nearly lost but now firmly reclaimed. A growing reverence for the ‘old Irish’ pot still continues. But it’s joined now by distillers moving beyond the triple distillation long tied to Irish whiskey, favouring flavour-led double distillation, longer fermentations and a renewed appreciation of peat.

At Rademon Estate, David and Fiona Boyd-Armstrong run what they understand to be the island’s longest fermentations – 160 to 180 hours. ‘We’re all about that flavour, that funk,’ says David. They also marry single pot still and single malt in an old recipe dubbed a ‘Champagne blend’, with both styles produced and combined at the single-estate distillery. The malt brings smoothness; pot still adds texture and spice.

Just a wee drive across the fields, Hinch is reclaiming smoke. ‘Pre-industrial Irish whiskey was as robust and peaty as Scotch,’ explains brand ambassador, Terry McCartan. ‘It’s only in the last 150 years that people got the idea Irish should be light.’ Hinch’s modern releases are elegant examples – wisps of bonfire and barbecue smoke rather than the punch of their predecessors.

Heritage mash bills

Perhaps the most outspoken movement is happening in the mash tun. A band of merry non-conformists are reviving the mixed mash bills of 19th-century Ireland. That was a time when distillers used whatever the land gave them: barley, oats, wheat and rye.

Later, standardisation and GI laws narrowed the definition of what Irish whiskey could be. Today, some are pushing back, reclaiming those old recipes and, when necessary, bottling proudly ‘non-compliant’ liquid that falls outside the rule book. It’s an impassioned rebellion – less about defying regulation than about restoring authenticity.

Rebels with a cause

At Blackwater in County Waterford, founder and CEO Peter Mulryan produces double-distilled modern riffs on historic recipes. ‘These are back-of-the-envelope mash bills,’ he says, pointing to a board hand-scrawled with various grain combinations. ‘Brewers back in the day weren’t as up on note-taking as we are.’ Mulryan calls his work ‘a manifesto of intent – reclaiming our stolen heritage’.

Further north in Drogheda, Boann delivers the same rebellious spirit from a gleaming distillery of cutting-edge equipment. Some 50 different mash bills are explored here, including unmalted barley coming straight off the surrounding fields.

Guided by historian Fionnán O’Connor, the Cooney family is recreating archival mash recipes, with a particular focus. ‘Oats were once everywhere in Irish whiskey,’ says Patrick Cooney. ‘It’s a shame they’ve been written out of history.’ 

Like Blackwater, Boann’s occasional non-compliant releases are both a stand against modern GI limits and a celebration of Ireland’s grain diversity.

Sense of place

Unsurprising in a land so green and fertile, Ireland’s renewed fascination with heritage grain has brought a rise in farm distilleries and a return to whiskey’s agricultural roots. Echlinville, a single-estate distillery near the shores of Strangford Lough, sows, grows, harvests, malts and mashes barley on site – then ferments, distils, matures, blends and bottles it too. The team is also reviving the historic Ards Malt House and restoring the heritage brand Dunville’s, emphasising further local pride.

Just along the coast, Killowen distils the character of the Mourne Mountains and the Irish Sea through open-top fermenters, allowing wild yeasts to impart local flavour. Flame-fed copper pot stills and worm-tub condensers continue the old ways – reviving forgotten styles of native distilling, as they put it.

Killowen’s sourced releases show Irish whiskey’s creative freedom: spirit here may be aged in any wood, not just oak. Across the country, producers are experimenting with cherry, chestnut, acacia and mizunara, alongside finishes in Cognac, Armagnac and rum casks, adding new layers to the Irish whiskey language.

What’s next?

The new Irish whiskey is diverse, breaking free from the single style that defined the past half century. For now, the ‘new Irish’ identity remains fragmented, but over time we can expect regional styles to emerge – reviving, reclaiming and refining what it means to be Irish whiskey. The question is whether we have time.

If Irish whiskey has learned anything from its history, it’s resilience. There’s a hardy ‘ach sure’ optimism that keeps the ship sailing – and a sense that, whatever the weather, they’ll enjoy the journey and fight the tide with spirit.

New wave Irish whiskey: six to try

Boann 2021 4 Year Old Oloroso Cask

Irish single pot still whiskey built on a 19th-century mash bill of malted and unmalted barley with oats. Matured in an oloroso Sherry hogshead, it’s rich yet vibrant – orange zest and sultanas meet milk chocolate, burnt sugar and warm nutmeg and ginger baking spice. Exclusive to The Whisky Exchange. Alc 52%

Dirtgrain Irish Whiskey The Manifesto Release

The Manifesto Release of four Dirtgrain whiskeys is a statement of intent from County Waterford’s most rebellious distillery: Blackwater. Four historic mash bills – from 1838, 1893, 1908 and 1915 – have been recreated using Irish-grown grain and double distillation. Each offers a glimpse into lost styles: creamy oats, peppery rye and bright malt. Alc 43-47%

Dunville’s Three Crowns Peated Irish Whiskey

A revival of Belfast legend Dunville’s by Echlinville, Northern Ireland’s first new distillery in over a century. A blend of aged malt and grain whiskeys with subtle smoke, offering toffee, oak spice and a warm finish. Alc 43.5%

Hinch Peated Single Malt Irish Whiskey

Matured in ex-bourbon, Madeira and oloroso casks, this County Down single malt brings a modern touch to traditional Irish smoke. Pineapple and dark chocolate lead into toffee apple, honey and heather. Alc 43%

Killowen Rum & Raisin

A sourced single malt finished in Killowen’s dark rum and PX Sherry casks. Vanilla cream meets treacle sponge, prunes, raisins and lingering spice. Alc 55%

Shortcross Distiller’s Duo

A blend of two styles of whiskey produced by Rademon Estate Distillery: single pot still and single malt produced entirely on a single estate. The malt brings milk chocolate and baked apple and pear; the pot still adds spice and tobacco. Alc 46%

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If you had to guess what the world’s best-selling spirit is, you could be forgiven for not knowing that the answer is soju.

Don’t miss Decanter Fine Wine Encounter Singapore 2025 – an unmissable celebration of world-class wine. Book your tickets today.

This Korean ‘sool’ (a catchall Korean term for alcohol), which dates back to the 13th century and was traditionally made from rice (other grains and even cassava/sweet potato are now used), is slightly sweet, bright and light in flavour, and sells more than 500 million bottles a year.

Most of those sales are down to a brand called Jinro, which has enjoyed some serious growth in the UK of late. In the first quarter of 2025 alone it saw a 41% uptick and has had a headline summer as the brand to be seen drinking.

The general lack of previous knowledge of the spirit outside its home nation has led to some misconceptions about it. ‘The most obvious preconception is that it’s a cheap drink,’ says Julia Mellor, co-founder of The Sool Company, a global resource for Korean traditional alcohol education, promotion and trade.

The company has a makgeolli (fermented rice wine) microbrewery and education studio in Seoul, and works as an export agency for high-quality Korean spirits.

‘While that can certainly be true of mass-produced varieties, the truth about soju is that it is a craft that dates back centuries, with a deep history and regional character,’ Mellor continues. ‘It’s only in the past decade or so that craft soju has truly begun to emerge, with innovators and traditionalists alike creating high-quality, diverse spirits.’

That emerging craft market means that the innovation surrounding soju production will keep pushing this traditional spirit’s boundaries for some time.

Alternative grains and ageing processes, and richer, fuller flavour profiles are just a few of the exciting developments we can expect to see, alongside more traditional and equally attention-deserving brands in the category.

There are two core categories of soju, the difference being their abvs. ‘Table strength’ soju is less than 25% abv (usually 16%-25%), while ‘spirit strength’ sits in the more traditional range of 35% abv and above.

Recently, there has been a move towards flavoured sojus, which is likely encouraging growth among younger consumers, being more accessible and better suited to casual drinking.

Access to soju outside Korea, particularly in the UK, is set to improve, with The Sool Company poised to send some of the beverage’s best brands to the UK for the first time. ‘It will include some of the most respected traditional soju producers, such as Poongjeong Sagye and Jinmaek Soju,’ says Mellor, ‘as well as an incredible toasted-rice soju from Hwashim that is simply unlike anything ever tried in the distilled rice [spirit] category.’

The wine-like abvs of some soju expressions mean they can be drunk simply chilled, neat and with food. Mellor finds that soju works well with fatty meats or spicy dishes because of its soft, gently sweet flavour profile.

Another fun way of serving it is mixed with beer – a popular drink in Korea known as somaek – with a 30:70 ratio.

One to try

Jinro Plum Soju

£5.50/35cl Amathus Drinks

This flavoured soju from the Korean giant has been brewed with rice, barley and tapioca then mixed with black plum juice. The result? Plum-wine-esque with a pretty florality and other stone fruit notes, such as apricot. Great as it is, nicely chilled. Alcohol 13%

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Books for whisky lovers

Two new books will lure you deeper into the world of whisky – whether you’re a novice or a devoted fan. For beginners, Kristiane Westray’s Savour (£12.99 Bloomsbury Publishing) is billed as a guide to tasting and exploring whiskies of the world.

Prefaced with short sections on how whisky is made and how to taste, plus useful tips on identifying your own taste preferences, the book takes readers on an easily digestible tour of global whisky styles, highlighting top distilleries and bottles to try.

Meanwhile, whisky geeks will enjoy settling down with a favourite dram and a copy of The Whiskey Bible by Noah Rothbaum (£35 Workman Publishing).

Beginning with a Whiskey 101, Rothbaum dives into American, Scotch, Irish, Canadian and Japanese styles with relish, in an engaging, full-colour tome packed with insights and anecdotes. A lively read to devour as the nights draw in.

Spirited words: ‘Drink because you are happy, but never because you are miserable’ – GK Chesterton, Heretics

What to drink now… Smoked Cherry

The American Bar, Gleneagles, UK

‘We set out to create a Paloma-style cocktail that was both light and approachable,’ says Emilio Giovanazzi, head bartender at The American Bar at the luxury Gleneagles hotel in Perthshire, Scotland.

‘In our prep, we use large jars of cherries, which we strain from their syrup before service. The syrup, rich with concentrated flavour, felt too good to waste – arguably just as delicious as the cherries themselves.’

He explains: ‘We paired the syrup with a touch of Maraschino liqueur, not only to introduce a subtle bitterness, but also to amplify the cherry aroma and complement the smoky character of the mezcal. Sparkling mate adds a herbaceous lift and a gentle fizz, bringing the whole drink into balance.’

The cocktail is served in a bespoke, hand-painted glass inspired by the glint of sunlight on ripe cherries, but a standard highball glass will work perfectly if you’re making this drink at home.

Ingredients: 45ml Casamigos Mezcal Joven, 10ml Maraschino liqueur, 15ml leftover cherry syrup, 60ml ChariTea Sparkling Mate

Glass: Highball

Garnish: None

Method: Collect the leftover syrup from a jar of Maraschino cherries and add to a highball glass. Add the mezcal and Maraschino and mix gently to incorporate the syrup. Add ice and top up with the sparkling mate.

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In the wake of the official American single malt category recognition, a question begs some consideration. If there is now a definitive American style of whiskey, could there also be western-style?

The ‘spirit of the west’ is a concept thrown around, indicating pioneering determination, conjuring images of cowboys on horses and gritty landscapes. But in our modern day, do the western states embody a certain experimental style in whiskey making? Here are five distilleries making the case that they sure do.

Wyoming

The first legal distillery in the state, Wyoming Whiskey embodies this western spirit. ‘The west is what defines it,’ says co-founder David DeFazio. ‘And by “west” I mean western-grown grains, natural yeasts that inevitably find their way into fermentation, and the maturation of barrels in rickhouses surrounded by sage and other rangeland grasses that aren’t found in other regions of the country.’

Distilled, aged and bottled in Kirby, WY (population: 76), the whiskeys are made using limestone water pulled from a nearby aquifer, plus local non-GMO grains. Ageing occurs at the distillery’s high-elevation rickhouse, where the extreme temperatures create more flavour in the barrel.

Colorado

Spirit Hound Distillers, based in the high-altitude town of Lyons, is named to embody the characteristics of a tenacious hound dog on the trail. Master Distiller and founder, Craig Engelhorn, started Spirit Hound in 2012 with a still he built himself, crafting award-winning American single malt whiskey. From the beginning he used 100% Colorado-grown malted barley.

Engelhorn boasts evidence that Colorado has a very special ageing environment and great water. ‘In the right environment, a whiskey doesn’t have to have a huge amount of age on it to be superb,’ he explains. ‘We are using St Vrain water… All of our spirits have a soft, sweet finish, and I attribute that to the flavour of the water.

These factors are part of the reason why Engelhorn believes there is a western-style of whiskey. In fact, he’s working on a map project, to indicate the styles and geographical boundaries within regional whiskeys around the US.

‘The east coast and west have different characteristics, and I think we can categorise those from each area,’ he says. He would also like to do a distillery barrel swap to test what different malts taste like in different environments.

Utah

With the word west in its name, High West Distillery in Park City is a prime example of a western-style producer. ‘Both our whiskey-making and our brand are inseparable from the west,’ confirms director of distilling, Isaac Winter. ‘We distil at nearly 2,135m in the mountains behind Park City and that elevation gives us a brighter, more floral new-make spirit – and helps shape how our whiskey matures.’

The distillery was founded in 2006 by Jane and David Perkins, opening with a 250-gallon (946-litre) still in a historic stable and garage. A main focus for the distillery is its blending philosophy, which ‘reflects a frontier mindset’ according to Winters.

‘We respect the classic profiles that define American whiskey, like rye spice balancing corn sweetness. But we’re not afraid to push further, layering pot and column still distillates to create blends with real depth and personality,’ he explains.

Oregon

In the middle of a sea of vineyards in the Willamette Valley in Oregon is Killdeer Distilling. Part of the Wine Country Whiskey Trail, this micro-distillery is a family-run business on a 2.8ha home farm. Drawing from a DIY heritage that the west was built on, Colin Fisher and his wife Kate Coulter started Killdeer 10 years ago. They built out the facilities and production space on their property by hand – along with raising two kids and farm animals.

Reflecting on a ‘western-style’, Fisher says: ‘The Old West was a time of bartering, lending a helping hand and sharing with your neighbours and family. Killdeer embodies that spirit every day – and our philosophy for making whiskey is similar to our everyday life.’

All Killdeer whiskies are made on the farm, each release showcasing the individuality of each. ‘Unlike commercial whiskeys that strive for a taste continuum, our whiskeys are single-barrel, and each barrel has a story to tell,’ explains Fisher.

‘Much like wine vintages, no two barrels are alike. Most importantly to us, we never chill-filter our whiskeys. This lack of refinement allows for full expression, leading to, in our humble opinion, a bolder, more full-bodied whiskey,’ he adds.

Fisher uses traditional charred new American white oak barrels, but also hand-chars select barrels using cherry and apple wood grown on the property. Fisher also experiments with some heritage flavours like ancient Khorasan wheat.

California

With images of dusty Gold Country in mind, it’s easy to forget that the ocean is a giant part of the west. Venus Spirits, located less than 1.6km from the crashing waves in Santa Cruz, was launched in 2013 by Sean Venus.

For him, the influence of the sea is a big part of what defines his whiskey. ‘All the whiskey has aged super close to the ocean. Sunlight heats up the building, ocean air cools it down. People say there’s an overarching salinity in our spirits,’ Venus says.

The use of local ingredients helps to make his Wayward Whiskey line ‘western’ in character according to Venus. ‘We are lucky to have all of those readily available here in California. Our rye is grown as a cover crop for organic farms here in the winter. And organic corn is a staple.’

He also emphasises that flavour of place is an expression of the barrel. ‘Every barrel is different. You can have two barrels with the same liquid going in, but two very different products coming out. We celebrate those differences… It’s more site specific, it captures the place and the time.’

Western whiskeys: five to try

High West Rendezvous Rye

Previously a limited seasonal release, but now part of the core High West range, Rendezvous Rye includes a high amount of post still rye. The aromas are fruity and cosy, like a freshly baked cinnamon sugar-dusted berry pie, with hints of cocoa and orange. Flavours of baking spice, dates and toast with a long, creamy, ginger-kissed finish. Alc 46%

Killdeer Rye Whiskey

This flagship whiskey is Killdeer’s oldest barrel to date at 52 months, using a mash bill of 66% rye, 18% malted barley and 16% corn. The prominent rye component gives an upfront spicy mouthfeel. Golden, honeyed color in the glass, with aromas of butterscotch and clove. Flavours of walnut and brown sugar with a round, polenta cake finish. Alc 45%

Spirit Hound American Single Malt Whisky Barrel #448

Each expression is single barrel, with no blending, and contains all Colorado-grown grains including 17% peated malt for a nod to Scotland. Barrel #448 is high toned, sweet and herbal. Flavours of cherry, toffee and a milk chocolate finish. Award-winning, including Best of Show and Whisky of the Year at the 2024 London Spirits Competition. Alc 45%

Wayward Whiskey Single Malt

The expression that started it all for Venus Spirits, this single malt uses certified organic ingredients and is distilled in an alembic still less than a mile from the ocean. Aromas of cherry and baked goods with chocolate and baking spice flavours on the warm finish. Alc 46%

Wyoming Whiskey Small Batch Bourbon Whiskey

Aged five years, containing 68% corn, 20% wheat and 12% malted barley. Floral aromas, with a touch of vanilla caramel. Brown butter and baking spice flavours linger on this medium-bodied, amber-hued sipper. Alc 44%

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A humble tot of rum might appear to be simply the highly agreeable result of the fermentation and distillation of sugarcane molasses or juice. But this spirit has a complex back story and over the centuries it has been at the centre of much explosive history, from financing the slave trade to inciting revolution.

Today rum is driving as much innovation across the globe as any other spirits category. It is being embraced from continent to continent, as many new distilleries and brands highlight the importance of terroir – with the knowledge of where the sugarcane is grown as important as where and how you distil.

Welcome to the new world of rum.

Caribbean rum: British style

This most traditional style emerged from two of the former British colonial islands of the West Indies: Jamaica and Barbados. The latter is seen as the birthplace of rum and is home to Mount Gay, the world’s oldest rum distillery, founded in 1703.

Bajan rums are generally balanced and elegant. They sit in a sweet spot between Spanish-style rums (see below) and the big, funky, spicy flavours of Jamaican rums.

A centuries-old tradition of distilling in big open vats helps to create that generous Jamaican style – the most famous example of which is Appleton Estate. However, the most popular local styles on the island are overproof rums, which can weigh in at up to 63% abv. They include the world’s biggest-selling overproof rum, J Wray & Nephew.

Caribbean rum: French style / rhum agricole

Rhum agricole means, rather uninspiringly, ‘agricultural rum’ in French. But thanks to a strict AOC designation, rhum agricoles from the French island of Martinique are an exciting expression of Martinique’s land, cane and culture.

Made from sugarcane juice (rather than molasses) these rhums are characterised by their grassy notes and are great in cocktails. The traditional rhum blanc is unaged; however, Martinique’s distillers also produce wonderful Cognac-inspired VSOP-style rums, aged in oak for more complexity.

You’ll also find this French-Caribbean style in Guadeloupe. Any sugarcane going into a Rhum de Guadeloupe must have been grown and processed on the archipelago and the product must similarly be distilled, aged and bottled on the islands.

Caribbean Rum: Spanish style

Found in Cuba, Puerto Rico and across South America, Spanish-style rums tend to be lighter and sweeter, often due to being made from molasses and then aged in ex-bourbon barrels – sometimes with a finish in Sherry or Port casks.

Cuba and Puerto Rico are among the rock stars of the rum world. The birthplace of several iconic rum cocktails – the Mojito and Cuba Libre from Cuba and Puerto Rico’s Piña Colada – today they are also home to two of the two biggest rum brands in the world: Havana Club in Cuba and Bacardí in Puerto Rico.

South America

South America has a rum culture that is both artisanal and steeped in history, with different countries producing distinctive regional expressions.

While there is now only one distillery in Guyana – the Diamond Distillery – it makes Demerara rums, which have their own GI. Its most famous brand is El Dorado: seek out El Dorado Special Reserve 15-Year-Old for a typical taste of Demerara rum.

Venezuela is the home of Diplomático, which has ‘a unique mixture of Spanish, French and British influence in its history, means of production and terroir,’ as brand ambassador Georgie Billing explains.

Central & North America

While US drinkers tend to prefer rums from Puerto Rico and Cuba, smaller, boutique distilleries are gaining fans and sales across the country. They include Bayou from Louisiana and Montanya from Colorado. Their rums are finding an audience with the cocktail crowd across big cities, along with the likes of Owney’s Distillery in Brooklyn, NYC.

Similarly, Mexican rum is growing slowly, but there are sparks of regional interest, especially in the state of Oaxaca, the heartland of mezcal. It houses the Tosba and Paranubes Distilleries, both pressing local sugarcane to produce rums of great complexity.

Europe

The UK has strong cultural identification with rum due to its colonial past, but can claim little by way of terroir for its rums, as no sugarcane is grown here. Instead British rums are made from imported sugarcane juice and molasses.

In recent years innovative British craft rum distilleries have emerged, from the likes of Dropworks in Nottingham to Ninefold in Scotland. Producers are using the country’s long heritage in brewing and distilling to make high-quality small batch rums.

‘We’re now looking at British rum in the same way the whisky category looks at Japanese whisky. It has that same stamp of small-batch quality,’ says Chris Bryant-Mansell, sales director at Dropworks.

On the Portuguese island of Madeira meanwhile, producers use local sugarcane juice. Their distinctive rums have to be aged for at least three years in oak.

Asia

Arguably the best-known Asian rum is Don Papa from the Philippines. However, wider regional interest in rum is starting to grow; from Chalong Bay Distillery in Thailand to the Kikusui Distillery in Japan.

In Vietnam, terroir is of crucial importance for newcomer HaLong Rum. ‘It is about both nature and culture,’ says Raphael Grisoni, the distillery’s business development director.

‘We’re using local sugarcane for all our rums and local botanicals in our Spiced Rum. And we are even looking at the notion of terroir by using local wood to age our spirit. The idea is to show that we can have something totally Vietnamese.’

Africa

The African continent is a melting pot for the rum industry, with many countries now using indigenous supplies of sugarcane and botanicals to distil increasingly great quality rums.

Distilleries founded over the last 25 years include Reign in Ghana, La Rhumerie de Chamarel in Mauritius and the Trois Fréres Distillery in the Seychelles, which produces Takamaka rums. African terroir shines in their rums; for example Reign ages its rum in barrels made of local wood that were previously used to mature brandy made from locally grown cashew apples.

South Africa has a strong rum market, with Mhoba Distillery producing authentic artisanal, farm-to-bottle rums – often aged in local red wine casks, imparting a dried fruit character.

Australia

Australia’s rum story began with Beenleigh – the country’s oldest operating distillery – founded in Queensland in 1884. Try Beenleigh Artisan Distillers Double Cask, aged for five years in native kauri pine vats. Also from Queensland, Bundaberg – known as Bundy – was first produced in 1889.

But the modern Australian rum scene is evolving. Husk Farm Distillery in Tumblegum, New South Wales, founded in 2012, has trademarked a new term – Australian Cultivated Rum (ACR) – inspired by the drive to express terroir. An ACR must be made from sugarcane varieties grown in a recognised region between Grafton, NSW and Mossman Queensland.

The ambitions and creativity of these local distillers around the world are helping to expand the notion of terroir in rum. As their spirits gain a wider global audience, we might see a new, peaceful rum revolution.

Global rums: 10 to try

Recommended by Decanter Spirits Editor, Julie Sheppard

Bayou Spiced Rum

US

Infused with a mix of Creole baking spices for up to 30 days, Bayou Distillery’s spiced expression offers a taste of its Louisiana homeland. Made from locally grown sugarcane – which has been cultivated in Louisiana since the 1700s – and matured in ex-bourbon and Sherry casks, it’s rich and velvety, with butterscotch maple sweetness. There’s plenty of banana and fig fruit notes to round out the spices – think cinnamon, clove and allspice. It makes a great mixer for cola or ginger ale; or sip it neat over ice. Alcohol 40%

Diplomático Planas

Venezuela

Aged for six years in barrels and charcoal-filtered for clarity, this delicious Venezuelan rum delivers the best of both worlds. It offers the rich depth of a dark rum – think toffee, warm spice and creamy vanilla – balanced with the brightness of a white rum, including fresh grassy tones. Layers of coconut, zesty lemon, green chilli and vibrant tropical and stone fruits add further interest. Silky and smooth, it’s perfect over ice or as a refined twist in a classic Daiquiri. Alc 47%

DropWorks Funk Drop Rum

UK

Founded in 2023 by rum expert Lewis Hayes, DropWorks in Nottingham is one of the UK’s newest rum producers, flying a flag for British rums. Made from imported molasses, Funk Drop is triple-distilled in England’s first double retort still. Production techniques used by Jamaican distillers to create their distinctive high-ester rums give a full-on, funky spirit with explosive tropical notes of roasted pineapple, ripe guava and coconut, plus earthier spice tones and an oily, mouthcoating texture. Try it in a Hurricane. Alc 63%

El Dorado 3 Year Old

Guyana

El Dorado is a range of demerara rums made in Guyana. The Diamond Distillery is located on the banks of the Demerara River, just six degrees away from the equator in South America. This is the youngest rum in the range, which is better known for its aged expressions, including 5-, 8-, 12-, 15- and 21-year-old rums. It spends three years in cask and is charcoal-filtered. This has an appealing nutty-toffee-brown sugar character alongside coconut, light spice and grassy notes. Alc 40%

HaLong White

Vietnam

Swiss Master Distiller Arno Bolliger produces a trio of distinctive rums from the HaLong Distillery, founded in 2021 by Giang Nguyễn. Local sugarcane is grown in Thạch Thành in Northern Vietnam and rums are rested in traditional Vietnamese ceramic pots to smooth out the palate. This creamy White expression has grassy aromas with notes of vanilla and ripe banana. Expect tropical fruit on the spicy palate – especially pineapple and banana – with an exotic note of lemongrass too. Makes a distinctive Daiquiri. Alc 40%

Havana Club Original Añejo 3 Años

Cuba

The leading Cuban rum brand, Havana Club’s light rum is aged in ex-bourbon casks for three years and then filtered to remove the colour. Sweet and fresh aromas, with tropical fruit notes – lots of pineapple, mango, banana and some fudge. The palate is grassy and spicy, with a refreshing fruitiness and honeyed sweetness. Pineapple, green apple, plus vanilla and lemon bonbons. A touch of the florality on the finish, plus lots of green chilli spice and some toffee. Great for the classic Cuban cocktail, a Mojito. Alc 40%

Husk Pure Cane

Australia

This award-winning rhum agricole from Australia showcases Husk Distillery’s focus on provenance. The label tells you exactly which variety of sugarcane was used and the year of harvest, giving a very specific taste of the north coast of New South Wales. As you’d expect from a sugarcane juice agricole, it’s characteristically grassy, with banana notes, citrus hints, white pepper spice and a slightly earthy base note. Enjoy it long with ginger beer and a squeeze of lime. Alc 40%

Mount Gay Black Barrel Double Cask Blend

Barbados

From the world’s oldest rum distillery, Mount Gay Black Barrel Double Cask is a blend of three- to seven-year-old rums, finished in heavily-charred ex-bourbon barrels for six months. The result is a complex and toasty expression of Bajan rum, that kicks of with aromas of spicy oak, toffee, ginger biscuits, orange and roasted pineapple. There’s a lingering smokiness to the smooth palate, which is loaded with notes of caramel, vanilla, ginger, tropical fruit and rich dried fruit. One to sip and savour – great for a Rum Old Fashioned. Alc 43%

Rhum JM White

Martinique

Rhum agricole is a distinctive style of rum invented in Martinique, that’s typical to the French-speaking islands of the Caribbean. Founded in 1845, the JM Distillery sits at the base of Mount Pelee, an active volcano on the northernmost tip of the Martinique. Agricoles have a trademark grassy character, which you’ll find here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. I love this in a Mojito. Alc 50%

Takamaka Pti Lakaz

Seychelles

Made on the island of Mahé, Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados. Aromas of spice, toffee and tropical fruit led to a rich and rounded palate, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit. With its long, spicy finish, it’s perfect for a fruity rum punch. Alc 45.1%

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Tequila Enemigo said recently that all 300 bottles of its Enemigo Finito ‘2024 vintage’, a ultra-premium Extra Añejo expression finished in a ‘premier cru’ cask, have been sold or allocated to collectors.

They were released at £1,050 each, but auction house Sotheby’s recently sold one of the bottles for $9,375 (£6,700), including buyer’s premium – outpacing a pre-sale high estimate of $5,000.

Sotheby’s was also the premier global retailer for the new luxury tequila. Jonny Fowle, Sotheby’s global head of spirits, described Tequila Enemigo Finito’s 2024 edition as a ‘paradigm-shifting Extra Añejo’.

Tequila Enemigo said it ‘secured the selected [wine] barrel from one of the most prestigious estates in Bordeaux’.

It didn’t name the specific source of the cask, but it was understood to be one of the first growths featured in the 1855 Classification.

Only one barrel was produced and each bottle was numbered, with the recent auction lot representing bottle number ‘eight’ out of 300.

Tequila Enemigo cofounder Robin Clough said, ‘Finito is the culmination of our mission to challenge convention and elevate what Tequila can be.’

Clough added, ‘Finishing in Premier Cru barrels wasn’t just a technical decision – it was a creative one. The result is not only a collector’s item, but a profound new standard for Extra Añejo.’

There are a number of spirits that have been either aged or finished in casks previously used for wine.

Within the tequila world, Patrón Tequila’s ‘Gran Patrón Burdeos’ is a luxury añejo expression finished in ‘vintage Bordeaux wine barrels’.

Codigo 1530 Origen Extra Añejo is aged for six years in ex-Napa Valley Cabernet barrels, as previously featured on Decanter.

Scotch whisky distiller Glenmorangie launched its Pursuit of Passion Wine Cask collection in 2024, featuring whiskies part-matured in barrels sourced from Piedmont’s Barbaresco zone, Bordeaux’s Margaux appellation and Burgundy’s fabled Corton-Charlemagne.

Several Scotch distillers also employ ex-Sherry casks. This week, William Grant & Sons launched its Glenfiddich XS range, encompassing 15-, 18- and 21-year-old single malt expressions finished in casks including those previously used in the Sherry region, for Oloroso, Moscatel and Pedro Ximénez.

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When Maker’s Mark launched the inaugural release of its new Star Hill Farm wheat whiskey earlier this year, it marked the first non-bourbon to come out of the Kentucky whiskey giant’s distillery in its over-70-year-old history. Its original bourbon recipe, formulated by Bill Samuels Senior and first released in 1958, flipped the corn script and focused on wheat to bring something different to the market.

Now, eighth-generation descendant distiller and MD Rob Samuels is taking the brand’s vision one step further with a whiskey that eschews corn altogether. Instead it showcases the flavour of soft red winter wheat, sourced within 96km of the distillery, and puts a spotlight on farming methods.

‘Star Hill Farm uses the profile of Marker’s Mark to propel the regenerative farming movement,’ says Samuels of the purpose behind the new direction, which has seen extensive research behind the scenes. ‘It takes whiskey out of manufacturing, and forces us to understand where flavour comes from.’

‘A seismic shift’

Kentucky has a rich history of whiskey-making that has become famous around the world for centuries. From its origins in the 18th century and the beginnings of corn and rye being used in distillation, through Prohibition in the 1920s, to the official specification of bourbon in 1964. It’s been known as the epicentre of this majority corn spirit for centuries.

Star Hill Farm’s release, however, says a lot about the Kentucky whiskey story in 2025. Heritage brands, such as Maker’s Mark, are proving that you can teach old dogs new tricks; while newer distilleries are coming of age. This year alone, the Kentucky Bourbon Trail added a further 15 distilleries to its list, bringing the total to 60 of the 100 that are operating in Kentucky.

Considering there were less than 10 bourbon distilleries a mere two decades ago, it’s safe to say there has been a seismic shift not just in volume but also, inevitably, in approach.

New kids on the block

A brand that has made a serious impression in the UK is New Riff Distilling, founded in 2014 by spirits entrepreneur Ken Lewis and helmed by Master Distiller Brian Sprance. With a background in beer and no whiskey experience before he joined the distillery over a decade ago, Sprance had a mentor in Larry Ebersold, nicknamed ‘the godfather of rye whiskey’.

When Lewis, Ebersold and Sprance began the journey of building an all-new Kentucky whiskey brand in 2014, the market was more impersonal than it is now. ‘A lot of people didn’t know where their whiskey was coming from,’ Sprance explains. ‘There were a lot of, what we call in America, NDPs [non-distiller producers]. We wanted to come out and say, “We are making our own whiskey”.’

And that they did. Now the brand has everything from straight bourbon, to a 100% rye, heritage grain, and single malt whiskeys. ‘If you can find a cereal grain on the planet that we have not thought about, then you gotta let me know,’ quips Sprance. The team is playing around with various yeast strains and a pot still too.

Inspired by the past

Another brand looking at the fundamentals of whiskey-making is Potter Jane. It began when Jane Bowie and Denny Potter – respectively head of blending and Master Distiller at Maker’s Mark – left in 2022 to set up their own distillery. They didn’t necessarily have a mind to make something radically new.

‘We looked around and said, “Nobody’s making the bourbon that reminds us of why we fell in love with bourbon”,’ says Bowie of the origins of Potter Jane. ‘Denny says all the time that we’re not doing anything you’ve not seen before, we’re probably just doing things you haven’t seen in a while.’

Bowie and Potter spent a year painstakingly designing their Springfield distillery to the specifications of how they think they’ll create their own style of bourbon. Low-temperature fermentations, a roller mill for their grains and copper doubler pot still alongside its column are just a few of the levers they’ve been pulling to create their new make.

Revivals and experiments

Other distilleries looking both to the past as well as the future are Peerless Distillery, which was revived in its current guise in 2014 but has a 150-year-old legacy. It adheres to the sweet mash – rather than the common sour mash – method.

The Old Taylor Distillery, was founded in 1887 and rocketed out of dereliction in 2014 to become Castle & Key. Here rye and bourbon are being made using precision-sourced grains and extensive vatting processes

Meanwhile Bardstown Bourbon Company – also founded in 2014 – works on a staggering number of mash bills, collaborating with other producers and offering customisable production techniques.

A bright future

What we will see coming out of Kentucky in the next 10 years – from distilleries both old and new – is set to be exciting, to say the least. At the very heart of this new-wave movement is producers who have something to say.

Star Hill Farm’s Master Distiller and head of innovation, Dr Blake Layfield, sees the new step for Maker’s Mark as having a greater message. ‘Grains matter, varietals matter, terroir matters, farming practices matter.’

It’s something that Bowie remembers as being a driving force at the genesis of Potter Jane: ‘We looked at each other and said, ‘If we don’t have a point of view, we should just shut up and stay where we are.” The last thing the world needs is another bottle of bourbon that doesn’t serve a purpose.’

Six Kentucky whiskies to try

Bardstown Bourbon Company Double Barreled Rye

Part of Bardstown’s Origin Series, this straight rye from the behemoth distillery is made up of 95% rye and 5% malted barley, aged for six years and finished in hybrid casks made up of cherry wood and oak. There is greenness from dill, white flower florality and richness from ripe cherries and spice. Alc 48%

Bomberger’s Declaration PFG Kentucky Straight Bourbon

Standing for Precision Fine Grain, this 2025 whiskey from the brilliant Michter’s is its first exploration of taking its fully matured bourbon and placing it in custom toasted and charred French fine grain oak barrels. The deep colour of this whiskey belies the florality that is matched with spice, dark chocolate and rich red fruits. Alc 50.1%

Maker’s Mark Star Hill Farm

Made using predominantly soft red winter wheat, this whiskey from the historic distillery is an evolution of its traditional recipe and, thankfully, it tastes absolutely exquisite. Think warm cherry pie, crumbly pastry, a dusting of baking spices, plus roasted pecan and macadamia nuts. One for sharing with American whiskey pessimists – it will convert even the staunchest. Alc 57.4%

New Riff Straight Bourbon Bottled-in-Bond

This high-rye bourbon from the trailblazers at New Riff has been bottled-in-bond and aged in 53-gallon toasted and charred new oak barrels for four years. The resulting whiskey is unmistakable butterscotch in character, with tell-tale rye spice, dark red fruits and a refreshing mint character on the finish. Alc 50%

Peerless Double Oak Rye

Twice barreled in new charred American oak, this rich rye has had the benefit of extracting flavour from wood two times around. Presented in the distinctive Peerless stubby bottle, the resulting whiskey is moody and punchy with notes of slightly smoky tobacco, dark chocolate and the distinctive herbal notes that Peerless balances so deftly. Alc 54.6%

Pinhook Straight Bourbon

Pinhook’s focus is to create bourbons with a new and refreshing approach. It works with a blended vintage technique and its flagship straight bourbon brings bright tropical fruits and sweet runny honey on the nose, with spice, candied nuts and sweet breads on the palate. Alc 47.5%

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Argentinian distillery La Alazana has revealed its debut Antarctic whisky bottling. Isla Marambio Eight-Year-Old single malt was distilled and initially matured for five years in virgin oak at the distillery in Chubut Province in Patagonia.

It was then transferred into ex-bourbon casks and spent three years at Base Marambio – an Argentinian research station on Seymour Island – maturing in an uninsulated hut under extreme Antarctic conditions, with temperatures ranging from -35°C to 10°C.

The project was conceived in 2022, when Daniel Monk, founder of Cask World – known for creating global whisky collaborations – approached La Alazana founders Lila and Néstor Serenelli, pioneering producers of Argentina’s first single malt whisky.

Two barrels of the distillery’s whisky were transferred to Base Marambio in November 2022, returning to Argentina this month for bottling. Isla Marambio Eight-Year-Old will be released globally next year, as part of the 8 Continent Series of world whiskies.

‘It made perfect sense to work on this project with Néstor and Lila Serenelli in Patagonia,’ said Monk. ‘They’re pioneers who, like me, believe in doing something that’s never been done before. They are the heroes who made it possible, overcoming every challenge to make the Antarctic maturation a reality.’

The project was carried out with support from Argentina’s Ministry of Defence and Armed Forces. They facilitated transport of the whisky casks both to and from Antarctica, aboard a Lockheed C-130 Hercules aircraft travelling between Argentine capital Buenos Aires, Río Gallegos and Base Marambio.

During maturation at Base Marambio, the outside of the whisky casks developed a frost coating. The combination of intense cold and extreme temperature fluctuations created a unique ageing process.

‘Although there are temperature variations, the mid temperatures tend to be under zero,’ explained distiller Lila Serenelli. ‘This movement allows extraction and oxidation, but holds the ethanol in, and reduces evaporation.’

Commenting on the flavour profile of Isla Marambio, she added: ‘We already know it’s different. When I was decanting it there was a very special floral note that is not so strong in our whisky usually.’

A champion of ‘New World whiskies’, Monk explained the inspiration for Cask World’s 8 Continent Series. ‘When I discovered so many countries making whisky few had ever heard of, I felt compelled to visit the distilleries and meet the people behind them. From that moment, I knew it was New World whiskies I wanted to focus on and to shine a light on this remarkable period of growth and creativity.’

When it is released in 2026, the limited-edition 8 Continent Series will include whiskies from India, South Africa, Brazil, Canada and Wales, alongside Isla Marambio.

‘The 8 Continent Series will be more than a set of whiskies; it will be the story of the world told through flavour, climate and collaboration. For me, the dream of maturing whisky on every continent isn’t just about whisky – it’s about what it represents: the spirit of exploration, connection, and pushing the limits of what’s possible,’ said Monk.

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A vermouth with a difference…

Vermouth plays a role in countless cocktails – from Martinis to Manhattans – making it a staple for your home bar. Newly arrived in the UK, Casals Mediterranean Vermouth (Alcohol 16%, £19.25-£20.95 Back to Mine, Master of Malt, The Whisky Exchange) is an interesting choice for wine lovers, as it’s the only vermouth produced using the rare white grape Selma.

Casals is made in Spain by Juan Torres Master Distillers, the spirits arm of wine producer Familia Torres, which has a long-standing project to preserve ancestral Catalan varieties such as Selma. It’s used in a blend with other aromatic white grapes as the base for this Rojo vermouth, which is infused for three months with a mix of more than 20 botanicals, including rosemary, thyme, olive leaves and cinnamon.

The result is an aromatic sweet red vermouth with a nose of Mediterranean herbs and a rich, complex palate layered with red berries, dried herbs and baking spices, with a pleasing bitter finish. Try it in a Boulevadier or Negroni – with one of the gins opposite – or in a lower-alcohol long serve, simply paired with tonic.

Spirited words: ‘Candy is dandy… but liquor is quicker’ – Ogden Nash

What to drink now… Saketini

Written by Vicki Denig

Sip & Guzzle, New York

The Saketini offers a flavour-packed alternative to the classic Martini. For Steve Schneider, head bartender and bar manager at the bi-level, Japanese-style speakeasy Sip & Guzzle in New York, the drink was a perfect match for the venue. ‘I was looking for a house gin Martini riff and I really enjoy Junmai Daiginjo sake,’ he says.

Generally considered the pinnacle of sake production, Junmai Daiginjo-grade sake is known for its fruitiness and solid balance. ‘The fino Sherry gives [the cocktail] that extra dryness and depth, and the sherry vinegar gives it a little acidity.’ Schneider adds that the Castelvetrano olive adds a layer of butteriness. The drink pairs particularly well with cooked fish, sushi, sashimi and even yakitori.

Ingredients: 45 ml Gin, 30 ml Junmai Daiginjo sake, 15 ml Tio Pepe Fino Sherry, 2 dashes Sherry vinegar

Glass: Martini

Garnish: Castelvetrano olive

Method: Combine ingredients in a mixing glass, add ice, stir and strain into a Martini glass

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Single malt Scotch has been on something of a journey over the past decade. First, rising demand and diminishing stocks led to the appearance of so-called no age statement whiskies; producers arguing that flavour was more important than a declared age statement. Out went the 10- to 21-year-old expressions and in came assemblages designed to give Master Blenders freedom to play with stocks.

Now the age statement is back. And how! In the past two years, a growing number of Scotch and Irish distillers have delved into the far reaches of their warehouses to reveal something extraordinary: whiskies aged for 40, 50, 65 and even 85 years.

These hyper-aged expressions have captured the imagination of collectors and connoisseurs alike, offering a window into whisky-making history.

Whisky of the last century

In early 2025, Glen Grant released a showstopper: its Splendours Collection 65 Year Old, distilled in 1958 and drawn from a single French oak butt.

This 65-year-old joins a growing cohort of venerable single malts. There’s the Glenrothes 51 Year Old, rich in figs and antique wood polish, and Gordon & MacPhail’s Mr George Legacy releases, including a standout Glen Grant 1953 that delivers remarkable freshness and fruity notes for its age. Later this year, the same company will release, incredibly, an 85-year-old single malt distilled at Glenlivet (125 decanters, with the price yet to be set).

The Irish are at it, too, with the release this year of the world’s oldest-ever Irish whiskey, the sixth and final release of Midleton’s Silent Distillery Chapter Four which, at 50 years of age (distilled in 1973), sets a new benchmark for Ireland’s old stocks. In the Emerald Isle’s north, Bushmills has also entered the conversation with its 46 Year Old, from a collection of its rarest casks, which date back as far as 1978.

So how do they taste? Surprisingly, these whiskies often defy expectations of tired or overpowering wood. Instead, careful cask management often yields layers of dried fruit, spice, leather, wax and the rarest of qualities, a delicate floral lift.

Prices typically range from £10,000 to £50,000 and beyond. Yes, these are investment-grade pieces, designed to appear and reappear at auctions for years to come. But for some, the appeal goes beyond an objet d’art, showing themselves truly when opened and poured. Not all will be, but those that are promise not just a rare experience, but an unforgettable one.

One to try

Glen Grant Splendour Collection 65 Year Old, Speyside, Scotland

£39,000/70cl Berry Bros & Rudd

Distilled in 1958 and matured in a single French oak butt for 65 years, this ultra-rare release celebrates Glen Grant’s heritage through the lens of time. Glen Grant is a malt that’s typically bottled young, at eight years old and a range of ages up to 30 years old. Their signature is soft orchard fruits and polished walnuts, both of which are still present on the nose of this hyper-aged whisky, all backed with layers of strawberry tart, cola cubes and antique leather. The palate gives Black Forest gateau and a long, aromatic cigar finish. A true time capsule. Alcohol 55.5%

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Finding the perfect gift is never an easy task – especially if you’re celebrating a special occasion like an anniversary or big birthday.

But drinks lovers will always welcome a new bottle to add to their collection; something that can be opened and enjoyed for months to come.

A matter of taste

The perfect present is something that looks the part but also tastes great. While vodka is often thought of as a neutral spirit, it can be distilled from a range of raw materials that greatly influence the texture and flavour of the spirit in the bottle.

Grains and potatoes are the most common base ingredients for vodkas. But a vodka can actually be distilled from almost anything, from grapes and apples to rice and milk – even oyster shells.

Something different

These more unusual vodkas can make an original gift. Try Black Cow Vodka, a zero-waste product made from milk of cows that graze by the distillery in south-west Dorset. Gift packed in a milk carton, it makes a fun present – and it’s a cracking choice for mixing up a White Russian cocktail too (£31/70cl, Sainsburys).

If you’d prefer to play it safe, grain-based vodkas are a classic choice. Wheat vodkas, like Absolut (see below) are smooth and usually have a slight sweetness to their flavour. Potato-based spirits, such as Polish vodka Chopin, will be creamier and often have a slightly nutty taste (£38.50/70cl, The Whisky Exchange).

Hey good looking…

So much for taste, what about appearance? When super-premium vodkas started to hit the shelves in the 1990s, their sleek, minimalist bottles, often frosted or artfully sculpted, immediately set them apart.

Stylish brands such as Belvedere (see below) and Grey Goose are now iconic – and will always make a great choice for a gift. But there are various bottle designs to suit every personality and style in the vodka market.

Grand designs

Swedish vodka brand Absolut releases highly collectible limited-edition bottles each year. There’s even a global collector’s club for these exclusive and rare bottles. Its current limited release is a homage to late pop artist and activist Keith Haring, whose vibrant street designs were part of the influential New York art scene of the 1980s.

Or what about a vodka bottle that looks like a perfume bottle? Scent creator Jo Malone CBE launched her Jo Vodka range earlier this year. The three signature expressions are presented in tall Art Deco-style bottles, with red glass stoppers that echo the design of perfume bottles.

Need more shopping inspiration? Try these suggestions below – all delicious bottles that I have in my own home bar…

Best vodkas to give as a gift: 10 expert ideas

06 Vodka Rosé

A perfect choice for wine lovers, this French winter wheat vodka from the Comte de Grasse distillery captures the essence of Provençal rosé. It was created by aromatician and Master Distiller Marie-Anne Contamin, using a technique based on methods used in the fragrance industry to extract flavour molecules and colour pigments from a Côte de Provence organic wine. The result is an aromatic and taste profile that will be very familiar to rosé drinkers, with delicate strawberry notes, subtle florality, peach and a beautifully creamy texture. Alcohol 37.5%

Absolut Haring Artist-Edition

Swedish vodka Absolut was launched in 1979 with its iconic design based on 18th century apothecary bottles. Its special editions always make a great choice for gifting – in fact there’s a global collector’s club for these exclusive and rare bottles. The latest edition pays homage to pop artist Keith Haring, who first designed a bottle for Absolut in 1986. Made from a base of winter wheat in Åhus, Absolut has a silky palate with notes of caramel and creamy vanilla, white bread and cashew nuts, plus liquorice and anise spice. Alc 40%

Beluga Gold Line

For those who enjoy theatre, smartly boxed Beluga comes with a hammer to break the wax-sealed bottles open. Beyond the theatrics is a seductively smooth super-premium spirit, distilled in Montenegro from organic winter wheat and rested for 90 days after distillation. This self-styled ‘vodka gastronomique’ is a fine choice to sip neat with caviar. Light grain notes give a base layer to fresh herbal and citrus flavours with a slightly salty savoury edge. Clean and crisp. Alc 40%

Belvedere

Launched in 1993, Poland’s Belvedere was one of the original brands that kick-started the craze for premium vodka in the 1990s. Belvedere means ‘beautiful to see’, and is inspired by the neoclassical Belweder Palace in Warsaw – the distinctive building that adorns every beautiful frosted bottle. Made from Dankowskie Gold rye and quadruple-distilled, this vodka is bright, with vanilla, almond and citrus notes. There’s also a distinct peppery spice thanks to the rye. Alc 40%

Crystal Head Vodka

Launched in 2008 by Blues Brothers and Ghostbusters star Dan Aykroyd, Crystal Head makes a statement with its striking skull-shaped bottle designed by artist friend John Alexander. Inside the bottle is a grain vodka filtered seven times, including three times through layers of semi-precious crystals. It’s very clean and clear, with delicate notes of vanilla, black pepper and caramel. If you’re after a gift that’s even more unusual and distinctive, buy Crystal Head’s Onyx: presented in a black skull and made from Mexican Blue Weber agave. Alc 40%

Elyx

With its handsome 1920s Art Deco-inspired bottle, Elyx is the luxury expression of Absolut, crafted from winter wheat grown on the historic Råbelöf estate in southern Sweden – an area with a grain-growing tradition dating back to the 15th century. Distilled in vintage, manually operated copper column stills dating back to 1921, Elyx delivers a remarkably smooth and silky texture. On the palate, it reveals elegant notes of nutty granola, warm ginger, freshly baked baguette and a hint of creamy fudge. Alc 42.3%

Meili Vodka

If you want to gift a bottle with some hefty celebrity credentials and rockstar attitude, try Meili, created by actor Jason Momoa – famous for Aquaman and Game of Thrones – and designer Blaine Halvorsen. Pronounced ‘may-lee’ this is a vodka with style and substance: rich and soft, with sweet cereal hints on the palate, it’s made in Montana from a blend of local native and seasonal grains, with natural spring water from a 300-million-year-old aquifer. Bottles are crafted from 100% recycled glass, meaning each one is uniquely imperfect – and it makes a seriously smooth Vodka Martini. Alc 40%

Cardrona The Reid Single Malt Vodka

One for whisky lovers, The Reid is made by New Zealand’s Cardrona Distillery in the Crown Range mountains. Crafted from just three ingredients – malted barley, distiller’s yeast and alpine water from nearby Mount Cardrona – and unusually for a vodka, it’s unfiltered. This makes for a characterful drop with aromas of ripe pear, vanilla, Caramac and malted milk biscuits. The weighty palate has a rich earthiness balanced by lemon zest and grassy notes.

Its elegant teardrop bottle makes it a stylish gift to grace any drinks cabinet. Alc 41%

Ukiyo Japanese Rice Vodka

This distinctive and beautifully bottled Japanese vodka is made in Okinawa from long grain rice, which is first distilled into traditional awamori spirit, then redistilled into vodka. The fragrant nose is reminiscent of sake, with warm floral notes and yuzu citrus. Spicy in the mouth, with notes of liquorice and aniseed, alongside lavender, violet and citrus zest. Sake fans will love this in a Vodkatini. Alc 40%

X Muse

Pronounced ‘tenth muse’ – a reference to the nine inspirational muses of Greek mythology – Scotland’s first blended barley vodka has an artistic soul. Its beautiful sculptural bottle is inspired by Cells of Life, a land art installation by Charles Jencks, at the Jupiter Artland contemporary sculpture park. Two different barley varieties – Maris Otter and Plumage Archer – are used to create a creamy and flinty palate, with notes of orchard fruit, grain and peppery spice. Alc 40%

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In the wider canon of recent ‘brand/talent’ partnerships, there are some which perhaps feel slightly shoehorned together, where the A-list status of the celebrity in question overshadows the brand, or the arrangement feels more like a convenient financial transaction, rather than anything meaningful. However, Laphroaig, hailing from Islay on the west coast of Scotland, may well have just landed the most ‘authentic’ one yet.

At a private event held at Selfridges’ subterranean London cinema screen, Laphroaig, famed for its pungent, robust and uncompromising flavour profile, unveiled a new short film campaign fronted by multi award-winning actor, Willem Dafoe. Known for his incredibly diverse range of films, including unforgettable, and visceral performances in The Life Aquatic with Steve Zissou, American Psycho, The Last Temptation of Christ and, perhaps most fittingly, the 2019 arthouse masterpiece, The Lighthouse (which evokes many coastal similarities to the island of Islay), Dafoe is no stranger to getting under the skin of a project.

The campaign – entitled ‘The Taste’, is directed by British filmmaker, Tim Pope and is the latest instalment in the brand’s ‘Unphorgettable’ campaign (which launched in 2024), and sees Dafoe explore the diverse, often highly challenging and unusual tasting notes used to describe the distinctive smoky profile of Laphroaig 10-year-old.

Gathered from members of the ‘Friends of Laphroaig’ the brand’s long running CRM programme, Dafoe narrates his way through the varied quotes – often with great humour – where the taste of Laphroaig is described as ‘like licking a walrus chomping on a seaweed cigar’ or ‘kissing a mermaid in a rocky rowboat on a fiery sea’ – with the actor’s distinctive gravelly tones and lived-in facial expressions giving each word more emphasis and meaning.

‘When the brand pitched me with the project, I thought this will be fun and I approached it like any acting job,’ explained Dafoe. ‘I’ve known the Laphroaig brand from when I was much younger and the people involved are really dedicated to what they’re doing, which turns me on, and I really saw it as a great creative opportunity.

‘The first time I ever travelled overseas, I went to Scotland – I was a kid,’ he continued. ‘And the first thing I thought when my feet touched down on the ground was, “something feels familiar here”. The land spoke to me – and “The Taste” depicts that sort of familiarity that’s found when exploring Laphroaig: it’s the flavours and how they come together.’

Speaking at the launch, managing director of Suntory Global Spirits, Chris Richardson said ‘Willem Dafoe is bold, curious and impossible to define, much like Laphroaig itself. His uncompromising dedication to craft mirrors our own approach to whisky making. He’s the ideal partner to bring to life the intense, unmistakable flavour of Laphroaig and to celebrate those around the world with character as distinctive as his.’

The campaign will extend into 2026 and it was revealed at the launch event that Dafoe has also collaborated on a limited edition release with the brand, together with Sarah Dowling, senior whisky maker for Laphroaig – with talk of a more ‘tropical, Pirates of the Caribbean’ feel, announced by the evening’s host, journalist and film critic, Mariella Frostrup – so potentially a rum cask-influenced Laphroaig? Time will tell.

Watch the full version of The Taste, or visit the Laphroaig website for more information.

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Independent whisky bottler, One Cask at a Time, launched its debut collection on 4 September with six single malt whiskies, all bottled at cask strength. This follows the relaunch in July of spirits retailer Master of Malt’s in-house independent bottlings range as part of its 40th anniversary celebrations.

‘We have definitely seen a lot of new independent bottlers entering the market and I believe this can be a good thing,’ says Racheal Vaughan-Jones, chief marketing officer at Compass Box Whisky, another independent bottler that is well-established in this corner of the whisky world.

Tides in the market

This rise in independent bottling follows a long period of industry speculation about a ‘second whisky loch’. Vaughan-Jones notes that whisky’s long history has always featured ‘ebbs and flows’. With this new ebb, independent bottlers are able to offer drinkers aged whiskies at keen prices.

The selection from One Cask at a Time ranges from a Ben Nevis 2012 for £89 up to a 1996 Highland Park for £699. ‘Only casks of exceptional quality have been chosen for bottling under the One Cask at a Time label,’ explains Russell Bradley, head of brand development.

Value for whisky lovers

Master of Malt, meanwhile, uses its established buying power and industry relationships to offer aged whiskies at prices that smaller retailers would struggle to match. They start at £34.95 for the unnamed A Secret Speyside Distillery 10-year-old. Other offerings include a Blended Grain 37-year-old 1987 at £99.99 and Tobermory 29-year-old 1996 at £199.99.

‘This isn’t whisky for vaults or portfolios. It’s whisky for drinking,’ says head of whisky Sam Simmons.

Curious drinkers

Newer entrants such as The Heart Cut, founded in 2023 by industry veterans Georgie Bell and Fabrizio Leoni, are finding plenty of opportunity. ‘Independent bottlings are seeing a resurgence because drinkers are increasingly curious,’ says Bell.

The company focuses on world whiskies, though the range does also include Scottish malts. The Heart Cut bottles include #01, a heather-smoked Danish single malt from Stauning Distillery finished in Madeira casks at £68.50, as well as #17, a Lochlea single malt Scotch whisky at £58.

‘We’ve had no challenges sourcing so far,’ Bell adds. ‘In fact, the opposite.’

Sourcing strategies

These bottlers employ various approaches to secure aged stock. Some, like Cut Your Wolf Loose founder Seb Woolf, have been ‘laying down stocks for years’ and can ‘price effectively rather than against high prices of the liquid in recent years’.

This strategy shows in releases like the Caol Ila 17-year-old X Ricky Also Release 14 at £70 and Tamnavulin 13-year-old X Zombiesqueegee Release 13 at £55.

Beyond the brands

For drinkers, this means the chance to savour whiskies that just a few years ago may have been out of their reach – as long as they’re willing to look beyond the distillery-branded bottles. And for the wider whisky industry, it means a long-established pressure valve will help the distillers weather any coming storm.

As Vaughan-Jones puts it: ‘Whisky blending was built on a long tradition of trading casks, and I don’t see any signs of that generosity and collaboration going away.’

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Of the many rum-producing countries around the globe, Cuba is among the most esteemed, known for its approachable, elegant spirits. Rum here dates back as early as the 1600s, but the real story arguably begins in 1862, when Spanish native Facundo Bacardí established a distillery in Santiago de Cuba. Meanwhile, the Arechabala family started a distillery in Cárdenas in 1878, leading to the creation of the Havana Club brand in the 1930s.

Prohibition in the US at that time gave Cuban rum a boost thanks to thirsty visiting Americans – not to mention the potential for trade in smuggled rum until the law was repealed in 1933. By then, the US had a taste for it, but the Cuban Revolution and the embargo on trade from 1962 put an end to that.

The Havana Club brand was nationalised. Bacardí meanwhile had already opened other distilleries outside Cuba, but the company was still based in Cuba. Its assets were confiscated and the family fled Cuba in exile. Today Bacardí rum is produced in Puerto Rico. 

In recent years, Cuban rums such as Ron Santiago de Cuba, Ron La Progresiva and Eminente have become available through agreements and partnerships with the Cuban government.

Cuban style

Typically, Cuban rum is made by combining characterful aguardiente spirit with more subtle, higher-strength redistillado, produced in column stills. After initial ageing in oak casks, these are filtered and sometimes aged further. Regulations for rum production in the country are rigorous – requiring that only molasses from Cuban-grown sugar cane is used, for example.

‘These practices uphold purity and consistency, which is why Cuban rum is often considered the benchmark for light, premium rum,’ says Tommy Cole, Europe brand ambassador for Ron Santiago de Cuba.

Regional differences

While there are relatively few distillers on the island, they produce distinct styles, depending on their location. The southeast, for example, home to Ron Santiago de Cuba, is humid and tropical, which ‘accelerates flavour development and lends the rums remarkable depth and maturity’, says Cole.

However, what unites rums from all over the country is their versatility. While many are perfectly suited to a neat serve, or over ice, they’re decidedly mixable, too. ‘Cuban rum’s lighter body and aromatic complexity make it ideal for classic rum cocktails where clarity and balance matter,’ says Cole. He highlights cocktails such as the Daiquiri or Mojito for lighter styles, or a Rum Manhattan for aged expressions. ‘The style lends itself to a variety of occasions – cocktails that remain complex without overwhelming the palate.’

One to try

Ron Santiago de Cuba Extra Añejo 11 Años

£35/70cl Waitrose Cellar

An ideal entry point into Cuban rum, equally suited to sipping or to mixing – try it in a Daiquiri – this opens with light brown sugar, vanilla and sticky toffee pudding aromas, leading to spicy stem ginger, rich orange and marzipan. Alcohol 40%

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Back to the source…

Appleton Estate, Jamaica’s oldest rum distillery, has launched its longest-aged expression to date. The Source 51-Year-Old (Alc 62%) was distilled from the estate’s own sugar cane and laid down in a single American oak cask by Master Blender Owen Tulloch in 1973. Subsequently watched over by Dr Joy Spence, the first-ever female Master Blender, it was drawn from the cask in January this year.

‘Tasting this beautiful expression with Owen over 40 years ago sparked my lifelong passion for the possibilities of aged rum,’ said Spence. ‘This release is a tribute to the artistry, dedication and spirit of our people; from the hand-harvested cane and traditional distillation to the stewardship of our barrels across generations. Jamaica and rum are inseparable.’

Named for the aquifer that supplies spring water for Appleton’s rums, The Source is mahogany-coloured, with aromas of honeyed raisins, vanilla, cinnamon, maple and smoky orange. The palate offers powerful citrus notes with spicy raisins, ripe figs and dark chocolate, plus an oaky, spiced finish plus hints of ginger.

The rum is presented in a heart-shaped decanter, its neck ring decorated with a copper doctor bird, Jamaica’s national bird. Just 25 decanters have been produced, with three available in the UK (£59,320/70cl Berry Bros & Rudd).

Spirited words

‘I am prepared to believe that a dry Martini slightly impairs the palate, but think what it does for the soul’ – Alec Waugh

What to drink now… Trouble in Mind

Equal Parts, London

This incredibly complex aperitif-style equal-measure cocktail was created by Michael Sager, owner of Equal Parts and Sager + Wilde. For the recipe, he meticulously selected Meinklang Weisser Mulatschak (2024, £16.50 Vintage Roots), an orange wine from Burgenland, Austria – a blend of Pinot Gris, Gewürztraminer and Welschriesling.

The strikingly orange cocktail has flavours of peach, pear, rose, lychee and pink grapefruit, with a mildly bitter marmalade character from Tempus Fugit’s wine-based aperitif Kina L’Aéro d’Or (£31.95-£33.40 Amathus Drinks, The Whisky Exchange), plus rich vanilla and oak from Avallen Calvados (£35-£42.50 Widely available).

Sager says: ‘I wanted to create an equal-measures drink that could serve as a delicious, complex aperitif for autumn and winter, and that reflects my passion and expertise in wine. My favourite thing about this cocktail is that it doesn’t work with any other orange wine, which is what makes it unique.’

Ingredients: 25ml Meinklang Weisser, Mulatschak orange wine, 25ml Kina L’Aéro d’Or, 25ml apple brandy, 2 dashes saline solution

Glass: Coupette

Garnish: Green olive

Method: Stir all of the ingredients down over ice, strain into a coupette glass and garnish

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The launch comes on the heels of a number of aged releases, with The Béhôlden (aged 21 years) in 2023 and The Badönkådonk (aged 25 years) in 2024.

Today (3 September, 2025), WhistlePig released fewer than four barrels of The BigShǝBàng, which it claims to be North America’s first 30-year aged single-malt whiskey.

Far from the famous hills of Kentucky’s Bourbon County, the WhistlePig distillery is ensconced on a 200-ha farm in Vermont. Surrounded by rye and experimental grains, WhistlePig aims to create farm-to-bottle whiskeys. With the focus on America’s original whiskey, made from rye, the distillers and blenders at WhistlePig aim to take American rye to new heights in terms of barrel age.

The distiller’s new release has spent 30 years in American oak, followed by four weeks’ secondary ageing in Vin Santo barrels. An Italian dessert wine that is prized and known for its long ageing in barrel.

‘We’ve been hunting down Vin Santo barrels for a few years now, and the stars finally aligned with a precious few to finish this inaugural release,’ said Meghan Ireland, chief blender at WhistlePig. ‘As with many of our most elusive casks, they’ve proved to be a catalyst for complexity.’

Vin Santo, largely made in Tuscany, is renowned for its complexity, and while the ageing and dried berries used in the wine play a role, many say it’s all about the barrels. The smaller casks called caratelli are kept for many years, and over time develop yeasts unique to the barrel, referred to as ‘mother’ or ‘madre’ yeast. These result in unique styles for each producer, from dry to sweet.

Like Vin Santo, often only sold at the winery’s cellar, The BigShǝBàng is only available at the WhistlePig Vault in Louisville, Kentucky, as well as at a very limited number of fine whiskey bars throughout the US.

‘This is unlike anything we’ve ever put in a bottle,’ said Ireland.

Each single-barrel bottle is 90.4 proof (45.2% abv), with a 100% malted barley mashbill and a retail price of $4,999.

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There’s something both decadent and comforting about mixing up your own cocktails at home. And for me, the Negroni is the ultimate home serve as it’s just so easy to make.

A Negroni is an equal parts cocktail: this is a drink made up of ingredients measured in identical volumes. To make equal parts cocktails you don’t need any special equipment, you just need one cup or jug or jar – or whatever else you have to hand.

You then pour equal measures of your different ingredients into a glass and stir to mix. No fiddly measuring – and you’re guaranteed to get the balance of flavour right every single time!

Who invented the Negroni?

But let’s take a step back: when did people first start drinking Negronis? The cocktail was invented in Italy for Count Camillo Negroni.

In 1919 he visited the Caffè Casoni in Florence and requested a drink with more punch than the most popular drink of the day. That drink was the Americano: a mix of Campari, sweet vermouth and soda water.

The café’s bartender, Fosco Scarselli, swapped the soda water for gin, added an orange garnish (instead of the usual lemon) and the rest is history.

What does a Negroni taste like?

The Negroni has become a classic thanks to the simplicity of Scarselli’s recipe, using equal parts gin, sweet red vermouth and amaro. Together they create a strong, bittersweet, herbal drink.

Alongside the gin, it’s the dry amaro – a herbal liqueur that’s also known as aperitivo or bitters – that helps to make the Negroni such a good aperitif.

Follow the recipe and instructions below to make one yourself at home.

How to make a Negroni

Glass: Rocks

Garnish: Orange peel

Method: Pour the gin, vermouth and Campari into a mixing glass or shaker filled with ice and stir to mix. Strain into a rocks glass filled with ice and garnish.

30ml gin

30ml sweet red vermouth

30ml Campari

Twists on the classic

The strong, bittersweet taste of a Negroni can be off-putting for some cocktail lovers. But another benefit of having a simple recipe is that you can easily play with the mix of ingredients, as long as you keep the ratio the same.

Campari is the standard choice for a Negroni, but there are other brands of amaros that are less bitter. Try the Venetian Select Aperitivo as a more approachable option.

Dial things back further by using sweeter Aperol and a rosé vermouth for a less punchy cocktail.

Alternatively, try a White Negroni (above). This French twist on a Negroni replaces Campari with Suze (a gentian-based French bitter) and uses a French white vermouth Lillet Blanc. It was invented in 2001 by the late and great British bartender Wayne Collins, at drinks trade show VinExpo in Paris.

Collins was taking part in a cocktail competition for Plymouth Gin. His drink won and has gone on to become a modern classic. Flavoured with gentian root, Suze is more delicate than Campari, with dried herbs and citrus peel notes, but the same bittersweet intensity.

How to make a White Negroni

Glass: Rocks

Garnish: Grapefruit twist

Method: Pour the gin, vermouth and Suze into a mixing glass or shaker filled with ice and stir to mix. Strain into a rocks glass filled with ice and garnish.

30ml gin

30ml white vermouth

30ml Suze

What gin to use?

Whatever version of the cocktail you prefer, your choice of gin plays a key role in the final flavour of your Negroni. Juniper-led London Dry styles work best here: you’re looking for something that will stand up to the strong, bitter flavours of the Campari, as well as the herbal vermouth.

Alongside the obvious juniper component of London Dry, gins with distinctive botanicals – whether that’s citrus, spice or herbs – can add individual character to your Negroni.

Try experimenting with a couple of my picks below to find your favourite – and enjoy!

Best gins for a Negroni: 10 to try

Beefeater London Dry

A crowd-pleasing classic for a good reason, Beefeater is a good value London dry with bags of juniper character. Its recipe features nine botanicals: juniper, Seville orange peel, lemon peel, angelica root and seed, coriander seed, orris root, liquorice root and almond. The end result is a rounded, balanced, traditional gin that’s right at home in a Negroni. Alc 40%

Four Pillars Spiced Negroni Gin

Hands down, this Australian gin is my all-time favourite for a Negroni, with botanicals including Tasmanian pepperberry, cinnamon and ginger. Very fresh and punchy on the nose, with clean citrus; the palate offers an immediate spice hit, with cardamom and coriander seeds and a lingering spicy finish. It makes my ultimate classic Negroni. Alc 43.8%

Junipero

Originally created by San Francisco’s iconic Anchor Brewing Company and launched in 1998, Junipero was one of the first spirits that helped to kick-start the US craft gin scene. As you’d expect from the name, there’s lots of juniper here on both the nose and the palate, which is beautifully balanced: its creamy character underlined by rounded spiciness and fresh citrus. With its higher abv, it makes a pleasingly punchy Negroni. Alc 49.3%

Malfy Originale

It seems only fitting to use an Italian gin to mix up a cocktail that was created in Italy. Malfi is distilled near Turin, with a mix of botanicals that includes coriander, cassia and Italian lemons from Sicily and the Amalfi Coast. These create a beautiful zesty citrus freshness on the nose and palate, which is clean and crisp with a gently lingering dry spice note. Malfy lends a lovely lemony lift to your Negroni. Alc 41%

Monkey 47 Schwarzwald Dry Gin

Hailing from Germany’s Black Forest, Monkey has a whopping 47 botanicals (the clue’s in the name…) They include six different types of pepper, cloves, hawthorn berries, lavender and fruity lingonberries, which create a melange of fruit, spice and herbs on the structured palate. With big and complex flavours – but still balanced – Monkey 47 is a pricier option, but it’s particularly enjoyable in a Negroni. Alc 47%

Oxley

Cold-distillation using frozen citrus peels gives Oxley its USP. Herbaceous aromas with punchy citrus and dry spice lead to a very spicy palate, rounded out by sweet orange notes. A bartender favourite; pair it with Martini Rosso Vermouth and Martini Bitter in your Negroni. Alc 47%

Portobello Road No 171

This traditional London Dry gin, produced in London’s Notting Hill, is a great-value, old-style classic that works well in a whole range of gin cocktails. It’s always a reliable choice for a decent Negroni. The nose is juniper-led with white pepper and lemon citrus; while the palate has a clean, focused juniper character, with a nicely judged overlay of spice. Alc 42%

Plymouth Navy Strength

This over-proof gin was supplied to the British Royal Navy for almost 200 years and it will certainly keep your Negroni afloat. A bold style with a classic mix of botanicals including: juniper, orange and lemon peel, angelica root, orris root and cardamom. Juniper-led with bright zesty citrus on the palate. Alc 57%

Rutte Dry Gin

The Dutch kick-started our global love-affair with juniper spirits, known in Holland as genever. Made in the Netherlands, Rutte’s botanical mix includes fennel, which adds a pleasing herbal note to the palate that complements the vermouth in a Negroni. Alc 43%

Tanqueray No 10

With its citrus-led botanical mix of lemons, oranges and blood grapefruit, Tanqueray is beautifully balanced, which makes it a great choice for cocktails and a versatile addition to your home bar. Ten takes its name from the number 10 pot still – nicknamed Tiny Ten – where it’s distilled. Adds citrus character to your Negroni, picking up on the orange garnish. Alc 47.3%

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As a general rule, many American whiskeys are bottled at a standard 80 proof (Alc 40%). However, higher proof whiskeys – often referred to as barrel proof or cask strength – are on the rise.

By bottling directly from the barrel without adding any water to lower the proof, these whiskeys are presented in their purest form and offer one powerful sip.

Today, distillers are bottling cask strength whiskeys at well over 100 proof to offer more intense and concentrated flavours not found with lower proof expressions.

Wanting more

The market is seeing a growing demand for bolder, more expressive spirits – and distillers are all for it. Producers nationwide are using this movement to experiment with new and complex offerings to showcase their whiskey’s authenticity to customers who are actively seeking a more robust spirit.

Woodford Reserve saw the demand and launched its Distillery Series Chocolate Whisper Redux in February. At 139.4 proof, it’s the distillery’s highest proof to date. It offers signature Woodford Reserve notes of rich vanilla and toasted oak, but with much deeper layers of dark coffee and cocoa.

‘The elevated proof heightens the sensory experience, bringing forward sharper spice, deeper oak and greater complexity, compared to the softer profile of lower-proof pours,’ says Elizabeth McCall, Master Distiller at Woodford Reserve.

‘Barrel-strength expressions are a response to today’s more adventurous, flavour-driven drinkers who value authenticity and control in their whiskey,’ she adds.

Experience the elegance of Pessac-Léognan – join the Château Smith Haut Lafitte Masterclass at Decanter Fine Wine Encounter London. Don’t miss out

Four Roses Distillery has also launched a Single Barrel Collection, all bottled at 100 proof, for its customers seeking more top-shelf expressions. ‘We’re seeing more and more consumers gravitate toward the higher tiers, and therefore, higher proof,’ says Brent Elliott, Four Roses Master Distiller (below). ‘These spirits tend to offer bolder, more robust flavours.’

‘Cask-strength beverages of all distilled spirits possess more powerful flavour profiles in their chemical makeup than reduced-strength spirits,’ agrees F Paul Pacult, Master Blender at Jacob’s Pardon.

‘This is frequently characterised by warming, prickly sensations on the forward palate and then fullness, richness, and heat later in the throat,’ he says.

The high degree of alcohol is to thank for these unique profiles. Pacult explains that it makes for a significantly more profound sensory experience on all levels. ‘Smell, taste, texture, it’s all different from reduced-strength alcoholic beverages,’ he adds.

Creating complexity

World Whiskey Society’s Wyatt Earp Hazmat 13 Year Edition bottled at 160 proof, amplifies both aroma and palate complexity.

‘At this strength, the spirit retains deep extraction from the wood with bold waves of dark chocolate, smokiness, roasted coffee bean and cured tobacco, layered over classic notes of toasted oak, leather, and dark caramel,’ says Alex Kogan, CEO of World Whiskey Society.

‘High-proof whiskey isn’t just about strength; it’s about intensity, authenticity and honouring traditional American distilling and maturation,’ he adds. ‘This is a whiskey meant to stand its ground.’

How to taste higher proofs

An intense flavour profile can be intimidating to some drinkers, especially those who are more prone to the sweeter, more muted expressions. But high-proof whiskeys don’t need to be thought of as daunting.

Mike Vacheresse, co-owner and beverage director at Travel Bar Brooklyn in New York, has a strategy he uses for his customers – and it begins with using the right glass.

‘I advise my guests to drink higher proof whiskey out of a rocks glass, double old-fashioned or an all-purpose wine glass,’ he says. ‘A Glencairn is not my recommendation because of the concentration of alcohol hitting your nose.

Next, it’s important to always take a small sip of any whiskey, no matter the proof, to taste it as the producer bottled it, and then go from there. ‘This small sip will let you know if the whiskey needs water added to fit your palate,’ Vacheresse explains.

‘I recommend adding three small drops of water with a dropper for an ounce of whiskey to slowly open up the spirit and proof it down,’ he adds.

The art of drinking

Nashville Barrel Co in Tennessee is known for its high-proof bourbon, with most of its bottles topping at 122-130 proof. It’s an ideal distillery to visit if you want to uncover something bold and new.

Co-founder Mike Hinds loves educating beginner whiskey drinkers – who tend to stay with the 70 to 90 proof range – on higher proofs and how to enjoy them.

‘We teach people different ways to drink whiskey,’ he says. ‘It could be neat, or put it over an ice cube. We love to show that a 10-year-old 120 proof bourbon can drink better than a four-year-old 80 proof.’

A bold journey

The standard strength of American whiskey between 80 and 90 proof is not going anywhere. However, if your palate is eager for something more adventurous, there are plenty of higher proof whiskeys to try; just be sure to go about it the right way.

‘Drinking high-proof whiskey is about exploration—it’s not about proving how much heat you can handle,’ says Kogan. ‘Do not rush; savour each sip, ask questions, take notes, and most importantly – enjoy and share your thoughts.

High-proof US whiskeys: six to try

Four Roses Single Barrel OBSV

Kentucky straight bourbon aged seven to nine years, with a combination of mash bills (35% rye, 60% corn) and yeast strains. Rye spice on the nose, followed by apricot, pear and cinnamon on the tongue with a toasted oak finish. Can’t go wrong with a Manhattan. Alcohol 50% 

Jacob’s Pardon Small Batch Recipe #3

An 18-year-old American light whiskey distilled with 99% corn and 1% malted barley. Aromas of toasted marshmallow and spice guide the way for a smooth taste of oak and caramel before ending with a satiny finish. Perfect for a Paper Plane. Alc 71.4%

Nashville Barrel Co The Lodge Collection #1

Indiana straight bourbon aged for nine years and bottled at barrel strength. Starts sweet with notes of brown sugar, followed by apricot, dark fruits and leather, with an oily finish that lingers. A stand-out option for a Gold Rush. Alc 65.06%

Ross & Squibb Remus 6 Year Old Highest Rye

Straight bourbon whiskey made with 51% corn, 10% malted barley and 39% rye, that’s been aged six years. Sweet maple aroma led by candied fruit and spicy cinnamon, with a leather finish. A bold choice for a Boulevardier. Alc 54.5%

Woodford Reserve Distillery Series Chocolate Whisper Redux

Distilled from 72% corn, 18% rye and 10% malted barley and aged for 12 years. Distinctive, warm aromas of chocolate and toasted oak led by a rich palate of cacao nib and roasted coffee, with a candied pecan finish. Try it in The Revolver, a caffeinated twist on a Manhattan, made with coffee liqueur and orange bitters. Alc 69.7%

World Whiskey Society Wyatt Earp Hazmat 13 Year Edition

Aged for 13 years and crafted with 73% malted barley, 14.9% malted rye and 12.1% malted wheat. Ripe dark berries with a layer of oak and vanilla hit the nose before leading to a creamy palate and a lingering finish that packs some heat. Keep it neat. Alc 80%

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Prior to the American Civil War, rice fields were largely tended by enslaved labour, holding a deep-rooted significance for the crop in the region. These days, rice is a major player in migrant and Black food in the South, with Arkansas being the rice capital of the US.

In the beverage world, rice is turning yet another page. This time, it’s a significant cash crop in fermentation. Not sushi rice or stir-fry rice, but sake rice — the kind grown in vast, flat fields by multi-generational farmers in the Mississippi Delta — is being turned into some of the most promising new sake in the country.

Don’t miss the ultimate wine experience – book your tickets now for the Decanter Fine Wine Encounter London 2025

Sake in the American South

Ben Bell, founder of Origami Sake in Arkansas, still remembers the first time he brought a bottle of sake home. He was working retail at a wine and spirits shop in Little Rock. ‘It looked like white wine, so I chilled it and poured it into a wine glass,’ he says. ‘Then I tasted it… and was floored. It had this fruitiness, finesse and craftsmanship I didn’t expect. I had to know more.’

Bell moved to Japan, learning how to make sake at Nanbu Bijin, later earning advanced certifications from the Sake Education Council, and working as an importer for Skurnik in New York. But Arkansas kept calling.

‘We’re the rice state,’ he says. ‘Why not make sake here?’

Origami Sake opened in 2022, housed in a sleek Hot Springs facility, not far from Isbell Farms, which quietly grows Yamada Nishiki, the most prized rice for sake production. (Only one other farm in California does this in the US.)

‘Arkansas grows more rice than any other state. And not just any rice, it’s world-class rice,’ he says. At Origami, they work with local farms to use Omachi, Somai and Yamada Nishiki rice.

The water for brewing comes from the Ouachita Mountain aquifer and is naturally filtered, low in sodium and iron, and has a suitable pH for sake production. Hot Springs has been a sister city to Hanamaki, Japan, another onsen-rich town, since 1993.

Origami’s Angelfish single-origin Junmai Daiginjo is a lovely, fruit-forward sake with ample body. Bell recommends pairing it with steak, crawfish or tacos. ‘I want people to go to a Southern restaurant and see a sake list,’ he says. ‘I want Arkansans to say, rice is our thing.’

Rice has fuelled the Southern economy throughout history, and now it’s quickly becoming a cash crop for fermentation, lending not only to sake, but also gin (Wonderbird in Mississippi), soju and Makgeolli (Minhwa Spirits in Atlanta), and whiskey (Bluffton Whiskey made with Carolina Gold rice in Tennessee).

Is it even sake?

The question comes up a lot.

In 2015, Japan designated ‘Japanese sake’ or nihonshu, as a Geographical Indication, meaning that only sake made in Japan with Japanese rice and water can wear the label. However, sake made elsewhere can simply be called ‘sake’ and style labels such as Junmai, Junmai Daiginjo etc. can be applied.

At Bin Bin Sake, a small sake boutique tucked into a Brooklyn strip of design-y shops and small eateries, co-founder George Padilla sees a new kind of customer walk in every week.

‘So often customers begin with them saying, “Sorry, I don’t know anything about sake,”’ he says. ‘I’d say that hardly anyone really knows much about sake, and why should they? Very few of us in the US grew up with sake or have had many opportunities to learn about it. The education really begins with an intention to connect the dots by tasting, tasting, tasting.’

Padilla carries domestic sake brands like Brooklyn Kura, Kato Sake Works and Dassai Blue, a bold American outpost from one of Japan’s most revered breweries. ‘I really think of these Brooklyn-based sake breweries as having their own distinctive style but are still all undeniably recognisable as sake,’ he says.

Brooklyn Kura uses California-grown rice and Catskill Mountains water, fermented in small batches right in the city. The resulting sake is crisp and floral, with a rounded texture. Padilla sees an emerging category, one that mirrors the growth of natural wine or craft beer.

‘I have noticed wine professionals enthusiastically placing sake on menus at non-Japanese restaurants. The future of sake is here,’ he says. ‘But [consumers] are not ordering it enough yet.’

The Napa parallel

It may seem surprising now, but there was a time when Napa Valley was just farmland and grapes, not a shorthand for wine prestige.

Bell sees sake in a similar moment. ‘No one knew Napa. They had to build that reputation from nothing,’ he says. ‘That’s where American sake is right now.’

Eric Crane, training director at Empire Distributors, agrees. ‘Sake has been a darling of the sommelier community for a while now,’ he says. ‘But only recently has it started showing up in retail and restaurants that aren’t Japanese. People are finally drinking sake.’

He points to the pandemic as a turning point, when curious home drinkers started exploring beyond wine and cocktails. ‘Americans know the “greatest hits” of sake knowledge from their exposure in restaurants and retail. There is still a lot we need to do as an industry to better inform consumers.’

It’s no secret that Americans are having a love affair with all things Japanese: You can chalk part of it up to tourism. Americans are visiting Japan in droves, and they’re bringing the taste home, like edible souvenirs. The surge of Michelin-star omakase counters, H Mart, anime, Studio Ghibli, and shows like Shōgun have made Japanese culture more mainstream — and with it, sake.

That’s where education and access come in. ‘Organisations like WSET now offer sake programs,’ Crane notes. And in Brooklyn, Brooklyn Kura’s Timothy Sullivan runs the Sake Studies Center, offering classes that feel more like wine tastings and less like Chemistry 101.

Japan’s betting on it

Dassai Blue, the American offshoot of Japan’s revered Dassai brewery, opened a facility in upstate New York, betting big on American production. For sake traditionalists, it was a seismic move.

‘It’s important to bring more awareness to domestic sake production, and having such a reputable brand as Dassai investing in local production should help illustrate that serious brewing is possible outside of Japan,’ says Padilla.

As a result, more producers are springing up every year. In San Francisco, Sequoia Sake utilises NorCal water and locally grown organic rice. In Virginia, North American Sake Brewery is housed alongside a ramen bar, and in Arizona, the namesake Arizona Sake is using desert conditions and wild-harvested Navajo tea to brew something rooted specifically in the state.

‘Don’t be scared’

Padilla says you don’t have to be precious or ceremonial about sake. ‘Don’t be scared, buy a magnum of sake, keep it on hand at home and sip it with everything you eat or pour it anytime you want to enjoy a drink,’ he says. ‘That’s how you will learn to live with sake.’

As rice takes on yet another veil of industry in the South, it will be key to note which culture it borrows from next. In the meantime, it’s a free-for-all, and that’s pretty American.

Unlike in Japan, where sake is tightly regulated and must adhere to strict rules on water, rice and additives, American brewers have more freedom. That’s both liberating and, as Bell puts it, ‘a little scary’.

‘There are no official US regulations on what sake can or can’t be yet,’ he says. ‘That means you can innovate, but it also means you need to self-regulate to maintain quality and authenticity. We’re constantly asking ourselves, are we respecting the tradition, are we appropriating it?’ he says. ‘It’s important that we get this right.’

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