Innovation and classic cocktails drive vermouth’s revival

Vermouth is enjoying a resurgence, and Italian producers have banded together to ensure quality remains paramount. The Spirits Business looks at how a perfect storm of consumer trends means the time is ripe for the category to truly take of. *This feature was originally published in the July 2019 issue of The Spirits Business There’s a ‘national’ day to toast every spirit and cocktail you could imagine – and there’s even a World Cucumber Day,…

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Chase Distillery: a brand history

Having started a game-changing company with his Tyrrells crisps brand, William Chase then launched a vodka business, again with potatoes at its heart. Now Chase Distillery is aiming to become the cream of the crop. *This feature was originally published in the July 2019 issue of The Spirits Business The humble spud had never looked so posh as the day William Chase distilled it into a £38 (US$35) vodka on his potato farm in Herefordshire.…

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Confessions of a retailer: JAK’s Beer Wine Spirits

Lynn Coulthard, the head wine and spirits buyer for JAK’s in Canada, talks about raiding her parents’ liquor cabinet and making spirit sales fun again. *This feature was originally published in the April 2019 issue of The Spirits Business Where did your interest in spirits come from? Well, I’m part Scottish and part Irish, so I believe it’s in my DNA. I guess raiding my parents’ whisky cabinet would be the honest answer, but as…

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Maison Ferrand: a brand history

Having taken a chance on an ailing Cognac company, Maison Ferrand’s Alexandre Gabriel has always forged his own path, creating spirits that speak of terroir. The Spirits Business meets “a simple farmer with good timing”. *This feature was originally published in the June 2019 issue of The Spirits Business You would guess that Maison Ferrand’s Alexandre Gabriel is in a subset of one, being a spirits company CEO who knows how to milk a goat…

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High-end bars on pairing cocktails with food

Forget matching food with wine – the latest trend to hit top-end restaurants is exploring the marriage of gastronomy and cocktails. *This feature was originally published in the June 2019 issue of The Spirits Business The whole package of food and drink is ridiculously intertwined,” says chef Adam Handling. The two have always had a close relationship, with combinations such as red wine and steak or beer and burgers partnering perfectly. Cocktails have seldom shared…

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