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Modern master blender

By: Brendan Flood

01/09/2018

While many whisky drinkers like to imagine their dram has been produced with strict adherence to centuries of tradition, in truth great blends rely a little more on modern methods than marketing lets on. In the increasingly competitive spirits market it’s a simple truth that a distillery that fails to modernise is one that will fall behind.

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Into the Hinterland - The slow-brewing movement gathers pace in Cornwall

By: Joseph Bevan

01/09/2018

Landlocked by the moorlands of Bodmin in the Cornish countryside is Harbour Brewery. Founded in 2012, Harbour’s premium beverages have become a vital part of the perfect pairing for the fi nest food. It has created beers with Paul Ainsworth and the Langham Hotel, London and even gastrophysics afi cionado Heston Blumenthal stocks Harbour beers at the celebrated Fat Duck in Bray. This dedication to excellence and appreciation for superb gastronomy has now peaked with Hinterland – the newest farmhouse venture without boundaries.

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Drinking problems beset South Africa - Changes in the liquor laws to reduce affects of abuse

By: Apiwe Nxusani-Mawela

01/09/2018

Sadly, South Africa is one of those countries most affected by alcohol abuse and related social ills. Abuse of liquor products is often associated with productivity shortcomings, vehicle accidents and domestic abuse among other things.

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That’s the spirit! The return of English whisky

By: Steve Curtis

01/09/2018

While plenty has been written in these pages over recent years on whisky produced north of the border (and even further afield), we have to some degree neglected the re-appearance of English whiskies over the last ten years or so. BDI has visited plenty of English distilleries in the past, but it is only in more recent years that its attention has been turned to the ‘water of life’.