Primers Product dive: how Nicaragua’s Flor de Caña 12 Years Old is made Take a dive into the history, context, and methods that go into each bottle of Flor de Caña 12 Years Old.
Primers What is Canerock? Inside the new spiced rum release from Maison Ferrand The new bottling is made with just three natural spices, and rums from two Jamaican distilleries.
Primers Explainer: a brief history of coffee in cocktails (and going beyond the Espresso Martini) Coffee and cocktails go back well beyond the Espresso Martini.
Primers Why it’s hard to buy Chartreuse right now Also, just how many monks know the recipe? It’s not two, despite what you might think.
Bottles Product dive: how Tanqueray No. Ten Gin came about and is made today A pioneering premium gin two decades on.
Primers Explainer: what makes Irish whiskey unique? The Irish whiskey rules, and its rise and fall (and rise again).
Primers What sustainability tastes like: a dive into Mijenta Tequila Blanco A deep dive on the tequila promising sustainability with B Corporation credentials (and how they make it).
Primers Just how sustainable are the spirits we drink? A lot of resources — environment, energy, people — go into making your booze.
Primers What is apricot brandy, and how is it actually made? For once, the clue isn’t in the name. Plus: three ways to use it, too.
Patrón Perfectionists Alex Boon knows how to win cocktail comps — here's his advice With cocktail comps back in full swing, one of Australia's best shares his advice.
Primers WTF is American single malt whiskey? What defines American single malt whiskey, and how it’s different.
Primers What is gin all about? What you need to know about how it's made What is gin? What are we talking about when we're talking about the essential juniper spirit?
Primers Explainer: what makes cognac so expensive? In a time when there is so much great booze in the world, it’s fair to ask the question: why is cognac so expensive?
Primers WTF is chill filtering? Can you really taste the difference? Can we really tell the difference between non-chill filtered whiskies and those that are chill filtered?
Primers What is Amaro Montenegro? What you need to know, and how to use it What is Amaro Montenegro? It’s a bartender favourite for a reason.
Primers What is Chartreuse? What you need to know, and how to use it Drinking Chartreuse is like time-travelling to an era long gone.
Primers The story behind stirring cocktails (and a Whiskey Stinger recipe) It hasn't always been clear as to when you should stir a cocktail, and when you should shake it.
Primers The Boothby cheatsheet to Scotch whisky rules and history New to the world of whisky? Our cheatsheet is here to help wrap your head around one of the world’s great spirits.
Primers Why yeast is on the frontlines of flavour How yeast not only creates alcohol, but kickstarts the flavour creation process.
Primers How do sherry casks affect Scotch whisky, and why are they used? Our primer on what exactly you're buying when you're buying a sherry casked whisky.
Primers Singapore's ban on music in bars show why good tunes make a great bar, writes Bobby Carey The crucial ingredient in the world's best bars is one that isn't poured from a bottle.
Primers Explainer: Where does rum’s flavour come from? From the base material, to fermentation, distillation and cask ageing, here's how rum producers create flavour.
Primers How (and why) to throw your cocktails Throwing is an old technique which makes for delicious drinks — and nearly disappeared.
Primers Local Australian honey is unique; here's how to use it in drinks Thanks to Australia's unique flora, our honeys are unlike any other — and a great addition to drinks.
Primers Why being in bars is special (it's science) We love jostling with others to get a drink because it tastes better that way.
