The Sake Diaries: six days of sake, soba and scrumptious wagyu
In March, we took a handful of customers on a sake-tasting trip round Japan. It was a packed trip which took in the breweries of some of our key producers, along with a host of terrific meals, beautiful sites and snapshots of Japanese culture. Read More
Smoke signals: adding depth and flavour to drinks with smoke
Chefs and mixologists have started getting more adventurous when it comes to adding a smoky element to their creations. We visited Birmingham’s Harborne Kitchen to find out how they’ve been thinking beyond the barbecue to add complexity and bring a dose of theatre to the table.
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Bitter and twisted: How we all fell for the great Italian aperitivo
It’s evidence of an increasing trend for all things bittersweet and the explosion of drinks like the Aperol Spritz and Negroni. So why the lust for bitter?
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Making Dry January delicious with Seedlip
After the indulgence of Christmas, many people will be starting off the New Year with a detox. Whether they're attempting Dry January or just wanting to cut back on alcohol, many customers will be looking for alternatives to their usual tipples. Enter Seedlip - the world's first distilled non-alcoholic spirit and the answer to the age-old dilemma ... Read More
Sake Cocktails
Giles Looker from Soulshakers developed two awesome cocktails with our sake.
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Liquid goodness – how to make dessert pay
Dessert is an important part of the dining experience, but often an overlooked opportunity to sell drinks. The UK seems to have a growing sweet tooth – NPD group insights show that for the year ending September 2015, diners ate a record 1.5 billion servings of items in the ‘sweet bakery’ and ‘dessert’ categories. Read More
Sake Social: cocktail competition
We asked all budding sake ‘samurais’ to get creative for our Sake Cocktail Competition in September. Read More
Team up for Tokyo: our new and improved sake range
After 2016's fiesta in Brazil, the next Olympic Games host promises just as much culture and flavour. Japan is home to sushi, soba and – most importantly – sake, and we’ve got three exciting new sake products to show you...Read More
Cocktail video: Umeshu Highball
Ever made a Sake cocktail? Here's your chance. Our in-house mixologist shows you how to make a refreshing spritz with umeshu plum-infused Sake.
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Inside the White Rum Renaissance
A look at Plantation's 3 Star White Rum, which includes a premium 12-year-old Jamaican rum.
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Introducing Plantation 3 Stars White Rum
Plantation 3 Stars White Rum is the latest releases from one of the most innovative distillers around.
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Pierre Ferrand 1840 Formula Original Cognac
A 21st-century mixing Cognac, perfect for spirit-forward styles of cocktails.
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Cocktail Recipe: Hot Buttered Rum by Trailer Happiness
The Hot Buttered Rum takes its inspiration from the Tiki drinks which ruled the world in the 50s and 60s.
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Citadelle Gin - The World’s Only Charentais Copper Pot Distilled Gin
Citadelle Gin was born in the late 18th century, when Louis XVI authorised two distillers to make gin in Dunkirk.
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Introducing Averna
The Averna story began in 1859, when friars gave Salvatore Averna the recipe. Salvatore produced the bitter at home for his guests, but it was not until his son, Francesco, presented the bitters at fairs around Europe that the modern story of Averna started.
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