Why whisky tastes of smoke: how the smoke gets there, the three levels of smokiness with example whiskies, and how to get into it.
Old Fashioned, Whisky Sour and Highball: three whisky classics you can make at home, plus three rules that make them better.
Single malt is one distillery's voice. Blend is the full ensemble. We explain the difference without the jargon — how they taste, and which one's for you.
Five spritz recipes from bartender Mika Koivula, plus the 3-2-1 rule that keeps them cold, bright and properly fizzy.
From copper pots to monastery barrels: five Finnish producers making whisky five completely different ways.
Old Fashioned, Whiskey Sour, Manhattan and Boulevardier: how to recognise them, what they taste like, and when to order which. No measurements, just ingredients and method.
Penicillin, Highball, Rusty Nail, Mint Julep and Irish Coffee: five classics that go beyond the basics. One modern, one stripped back, one served hot.
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