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With a portfolio of clients that already includes Diageo, Pernod Ricard, Beam Suntory, Brown-Forman and William Grant & Sons, engineering firm Briggs of Burton can claim to be at the cutting-edge of sustainable technology for alcohol production.

VENUES with a strong focus on public safety and customer care can be recognised for their efforts via the annual awards – and the Glasgow round is now open for entries.

Pandemic restrictions led many consumers to experiment with home-made cocktails and new flavours – and those same consumers are now back in bars looking for the spirits brands they learnt to love in lockdown

I don’t mean relying on it first thing in the morning, rather, I mean people who will have one or two cocktails in the same way that you would go out and have a coffee or two.

The value of premium draught cider sales has grown by 67% (apple ciders) and 275% (flavoured ciders) in Scottish pubs and bars over the past five years

The high-tech facility, on The Macallan’s Easter Elchies Estate – which has been home to The Macallan since 1824 – has enabled The Macallan to increase its production capacity by up to a third. 

Flavoured gins that draw their tastes from distilling rather than ‘synthetic’ sources have been gaining ground, with both premium and super premium products gaining popularity.

As is standard for Arran’s whiskies, both Kilmory and Corriecravie have been bottled without chill filtration or added colouring. 

Cider sales ‘skyrocket’ during the summer months: "You can almost be doing three times the volume of cider when the sun comes out."

Ten finalists will be selected to compete in the local final, with those winners progressing to the next stage. The global final of the competition will be held in Nicaragua.