Peter Bignell News Today

British wine and spirits merchant Berry Bros. & Rudd has announced the launch of The Collective, an annual release of spirits which brings together a group of like-minded distillers.

Britain’s oldest wine and spirits merchant Berry Bros. & Rudd has announced the launch of The Collective, an annual release of spirits which brings

One state is emerging as a hotbed of innovation within the global liquor industry by embracing science and sustainability to reshape the perception of Australian whisky.

WITH whisky its biggest export, Scotland is the world leader when it comes to producing the stuff.Given its global popularity – 1.67billion bottles

Burning peat has long been a way of adding flavour to whisky but some are now rejected that process.

There are some seriously big names in Tasmanian whisky, including one rated the worlds best.

It’s been ten years since Ian Buxton’s first book on craft and world whiskies. With a new edition out, here he reflects on how this category has grown.

Grain, water, yeast — and CO₂? On average, crafting a single 750-milliliter bottle of liquor results in some 6.5 pounds of carbon dioxide being released into the atmosphere, equivalent to burning a third of a gallon of gasoline, a recent report from the Beverage Industry Environmental Roundtable concluded. Specifically, making whiskey is such an energy-intensive enterprise because it requires weighty raw ingredients to be trucked over long distances. And distillation itself is a large...