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Features

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Something in the air: the science of atmosphere

A bar’s atmosphere is sometimes indefinable, yet there’s science behind the harnessing of the senses. Professor Charles Spence investigates.

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Dave Broom on the "changing discussion" around scotch blends

Are scotch blends becoming sexy? Dave Broom discovers a changing world at the new Johnnie Walker Experience Centre in Edinburgh.

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Hook, line and sinker: How spirits labelling captures customers

Ben Peel, co-founder of John Robert's Botanic Request, takes us through the thinking behind spirit label branding. It goes deeper than you might think.

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The rise of the mid-proof spirit category

There’s been no, there’s been low, and now there is a new mid-proof drinks category taking shape. Millie Milliken explores the rise of the ‘light’ spirit, and how it translates into bars.

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Exploring... Mastiha

In the first of a new series on little-known liquids, Laura Foster sets her sights on Greek liqueur mastiha

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The remaking of mixto

Are bartenders and consumers unnecessarily prejudiced against mixto, or could the variety’s re-emergence in the UK threaten the hard-won success of the 100% agave-led tequila category? Amy Hopkins investigates.

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Staff shortages: bridging the gap

Delving into the staffing shortage, Oli Dodd looks to how we cope as employers and employees in the busy months ahead.

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Five champagnes for Christmas and New Year Eve

Joe Wadsack gives us his Christmas list of five champagnes everyone should know.

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How to stay mindful in the run up to Christmas

La Maison Wellness founder and Mindful Cocktails creator Camille Vidal suggests ways to look after your mental and physical health throughout the hectic festive season.

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A guide to the rotary evaporator

In the first of a new series, physics professor and cocktail writer Shane Eaton explains the science behind modern mixology methods. Where better to start than the rotary evaporator?

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Freshness in drinks - what does it actually mean?

Freshness is on-trend, but what exactly does the word mean? Professor Charles Spence navigates the subject in search of a brave new world.

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Mindset matters: tips on finding success and fulfilment in hospitality

Adam Smith, from A-Game Consultancy and Hospitality Wellness, breaks down the ingredients and conditions needed for you to find success in the hospitality industry. 

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Green stills - how scotch is aiming for net zero

Dave Broom reports on the progress being made by forward-thinking whisky producers aiming to reduce their environmental impact.

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Why apple juice content is cider's core issue

Pete Brown lifts the lid on cider-making practices, revealing the shocking truth about juice content.

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Cuban rum - the fast-growing category with regional diversity

Unlike most other countries with a presence in the category, Cuba has a very precise method when it comes to making rums, producing terroir-driven styles from around the island. Ian Burrell has the details

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The psychology of menu typefaces

There is growing awareness of how the shape and style of typefaces and logos can influence consumers’ perceptions of tastes and aromas. Prof. Charles Spence dives into the mysterious world of synaesthesia

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The hunt for grapefruit soda

In search of the perfect Paloma, Laura Foster teamed up with The Distillery's Jake Burger to get critical on the vital citrus ingredient.

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Labelling theory - could bottle information be about to change?

Tim Etherington-Judge of Healthy Hospo and calvados brand Avallen explains how great changes to spirits labelling are afoot.

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Beyond bubbles: a guide to English still wines

English still wines have famously lagged behind their fizzy counterparts, but Joe Wadsack says things are on the cusp of change.

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Does size matter? Growth and acquisitions in craft beer

Should craft breweries be vilified for selling out to established players? Pete Brown thinks not.

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The other fortified: Madeira wine explained

In researching Madeira, Joe Wadsack debunks some of the myths to find a rich, fresh wine that complements many cocktails.

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How to use a centrifuge

Up next in Professor Shane Eaton's white-coat lab tour is the centrifuge – an expensive piece of kit, but one that produces compelling results, he says.

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The science of flavour pairing

Prof Charles Spence delves into the mysterious world of food and drink matching.

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The sweet tooth of the bitter stuff

Amaro and vermouth have positioned themselves as low abv and mindful drinking stalwarts. But how long will that last, asks François Monti.

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How to No & Lo like a pro

Camille Vidal, creator of Mindful Cocktails and founder of La Maison Wellness, knows a thing or two about no & low drinks – here are her suggestions for how to make the most of the least amount of alcohol.

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American Single Malt - the birth of a new category?

It looks like American Single Malt Whiskey is about to become a legal definition. But is this a good thing? Dave Broom sifts through the perceived pros and cons.

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Old Spice: is spiced rum finally maturing?

Rum ambassador Ian Burrell says the spiced rum sector is finally coming of age. 

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Green wash: the spirits made from waste ingredients

Creating infusions from waste ingredients is an established practice in bars, but what about in spirits production? Clinton Cawood reports.

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Natural wine - is it a must?

Joe Wadsack offers a definition of what ‘natural’ really means when it comes to wine – and debunks a few myths along the way.

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Grain to glass? The first stop is vodka

Vodka is the perfect spirit to introduce consumers to the concept of grain to glass spirits. Laura Foster has the inside story.