Spring is sprung and it’s time to start taking inspiration from the burgeoning gardens when making your next round of sundowners. Fruit, flowers and even the occasional vegetable are now all on the menu, thanks to a blossoming market for artisan and old school-style spirits made with natural ingredients. Whether you’re after a quintessentially English sloe gin, 19th-century celery bitters or a Californian vodka spiked with smoked peppers, you’ll find something in this crop that’s sure to awake even the sleepiest palates.
Every distillery has a story to tell, from rich histories to distinct flavour profiles influenced by their unique locations. We traverse Scotland and its islands, and as far afield as Tennessee, sampling excellent spirits along the way
Whisky is that rare drink that can stand up to the heat and spice of Indian food, as Kate Portman discovers. The trick is to match the type of spice in the food to the right style of whisky - like tandoori dishes with peaty malts
Talisker Distillery on the Isle of Skye is best approached by boat, so Charles MacLean sets sail on the Classic Malts Cruise. This is no calm ocean journey, but there's no better way to understand this spirit's origins.
The earliest records of gin production date back to 17th-century Holland. The first Brits to discover 'genever' were soldiers, who drank it to fortify themselves for battle – hence the term ‘Dutch courage’. The drink found a new audience in England when Dutch-born William of Orange became King William III in 1689 and encouraged the distillation of English spirits, while also raising import duty on French spirits.
History of Caipirinha
History of Negroni
History of Daiquiri