Hospitality must offer inclusion for non-alcohol drinkers too
While the trend towards ‘low&no’ drinks has been around for a while now, it would be a mistake to assume that everyone - on either side of the bar – fully understands the category.
Which drams will whisky makers be having at Hogmanay?
What's the perfect dram for Hogmanay? It’s a tough question. Make the right choice and the new year is off to a flying start. Choose poorly and you’ve just started your year on a bum note.Â
Industry professionals share their favourite whisky experiences
As drammers across Scotland prepare to build their 2024 malt memories, who better to share some of their own favourite recollections than people within the industry itself?Â
Murphys pick a winner to hold the reins of their unruly whisky collection
Julia Fletcher-Smith, general manager of The Pot Still, has good reason to smile as the Glasgow institution heads into a festive season of celebratory drams and toasts to the New Year.
Stout wars – challengers battle for a bigger share of the dark side
There’s a lot of smaller players active in the stout market, but 97% of the total category volume sold is on draught, and the vast majority of that is Guinness.
Mixed drinks can help to make whisky more accessible
Hghballs, cocktails and food pairing could be among the ways to grow whisky sales in the coming weeks, with festive customers open to trying something new over the festive season.Â
We wish you a busy Christmas and a buoyant New Year
After a painfully long run of subdued festive seasons, drinks companies are positive about the prospects for festive trading this December
Full steam ahead for capital eatery’s festive season
SLTN spoke to Roy Brett, chef and owner of Ondine in Edinburgh, about his expectations ahead of Christmas and New Year 2023.Â
Leith innovators’ bonny addition to the world of Scotch whisky
HALEWOOD Artisanal Spirits has just passed a major milestone with the release of the first whisky from its Bonnington Distillery in Leith, which began production in 2020.Â
Time for kitchens to ride the new wave
Because chefs, as a species, have been cooking with fire for thousands of years, the switch to cooking with invisible electromagnetic waves continues to be an uncomfortable one.
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Luke Richardson
William Woodburn
