OnlyDrams – The government’s Orwellian history with our distillers
The opening line of ‘1984’ feels apt for the start of this article covering the British Government’s historical bureaucratic mistreatment of the Scotch whisky industry.
Restaurant Andrew Fairlie has been at the top of the tree for decades
A huge number of Scottish eateries have come and gone since SLTN began in 1964 – but one name has set the standard in Scottish fine dining: Restaurant Andrew Fairlie.
60 Years of SLTN sponsored article: A wide world of wonderful wine
It wasn’t 60 years ago when C&C’s Kenny Gray began his drinks career – but he still remembers a licensed trade that treated wine as ‘an afterthought’.
The Drink Cabinet weathers the Covid storm to emerge stronger than ever
In typically straight-talking style, the website for Glasgow-based female-led creative agency The Drink Cabinet states that the company ‘gets shit done’.
Bramble founders focus on great drinks and service in a tough market
The bars owned by veterans Mike Aikman and Jas Scott have been staples of the Edinburgh scene for years, with Bramble having first opened its doors back in 2006.
Stocking homegrown brands can give your bar a point of difference
The need for venues to offer their customers something different means Scottish-made products should always be able to earn their space on the bar.
D&G’s Ninefold expands its range as customers wake up to local rums
Kit Carruthers launched Ninefold Rum in 2019 after converting part of his family estate in Dalton, Dumfries & Galloway, into a distillery.
Spicy, smoky, rich and warming – here come the flavours of autumn
As summer ends, trend-watchers expect to see rising demand for cocktails based on more complex spirits like mezcal, whisky and rum...
Rolling into Ruma for some quality mixing with Franklin & Sons
For the latest in our series of columns with Franklin & Sons, SLTN visited Edinburgh rum bar Ruma to chat quality craft mixers with co-owner Steven Aitken.
OnlyDrams – Japan’s whisky industry was born of both Hiroshima and Glasgow
The entire enterprise of Japanese whisky came from one man, Masataka Taketsuru, who came to Glasgow University in 1918 to study organic chemistry.
Columns
Luke Richardson
William Woodburn
