Sound real smart at the bar after just reading these Features. From how whiskies are made to how rums are marqued. We know high school Chemistry wasn't fun, so we'll try to keep things light and interesting.
Special Features
-
How To Blind Taste Test Champagne Like A Pro: A Master Of Wine Goes Head To Head With A National Sommelier Champion
Champagne is perhaps one of the most recognisable wines in the world. Yet if someone were to set up a flight of Champagnes before you, would you ... -
How Singapore's Best Champagne Sommelier Blind Tastes & Identifies Champagnes: 8 Mystery Champagnes With Yeo Xi Yang
Champagne is perhaps one of the most recognisable wines in the world. Yet if someone were to set up a flight of Champagnes before you, would you ... -
How To Blind Taste & Recognise Champagnes Like A Master Of Wine: 4 Mystery Champagnes With Tan Ying Hsien MW
Champagne is perhaps one of the most recognisable wines in the world. Yet if someone were to set up a flight of Champagnes before you, would you ... -
The Story of Dassai Sake From Rice Polishing Ratios to Brewing in New York & Outer Space: Kazuhiro Sakurai Tells Us How Dassai Out-polished, Out-planned & Out-travelled Every Other Sake
Mr Kazuhiro Sakurai, the current president and the fourth generation owner of Dassai Inc. There is a room inside Dassai's brewery where brewery ... -
A New Dawn For France's Historic Wine Valleys: Renaissance In The Making At The Heart Of The Côtes du Rhône And Alsace
An exploration into why the two-thousand-year-old wine regions of Alsace and Rhône are now among the coolest wines on the block. What if I told... -
Probiotic Pills & Koji: Johnny Kyunghwo Shows How You Can Make Real Makgeolli With Simple Everyday Ingredients
(Source: Johnny Kyunghwo Sheldrick / @johnnykyunghwo) Before 20th-century liquor licensing and commercial consolidation, Korean brewing was deep... -
Inside The Smallest Wine Fair: In Tropical Singapore, China’s Wines Take A No Frills Approach To Their Grand Introduction
(Source: @tswf.sg) A wine writer friend recently corrected me. I had been raving about discovering Chinese natural wines, all the surprisingly... -
Of Granite, Schist, Iron, Old & Wise Vines & A Century-Old Vineyard: An Evening With Chris Mullineux of Mullineux & Leeu Passant Across Six Wines
“Vines are kind of like people in a way. When they're young, they're vigorous... some vintages produce too many grapes, and then the quality is no... -
How To Taste Like A Master Sommelier: The Inside Scoop On How Anyone Can Blind Taste Wines
For a long time as a casual wine drinker, I have quietly assumed that the people who can sniff a glass and announce the specific grape, the coun... -
Orchid Sake Brewery: Inside Singapore’s Only Sake Brewery, Where Making Serious Junmai Daiginjo Feels Like Raising a Newborn Every Month
“[It's] like taking care of a living thing. It takes so much attention.” –Reuben Luke Oh, Founder CEO at Orchid Sake Brewery on brewing sake O... -
Arveau by Distillius: How A New Equatorial Aperitif Is Rewriting the Spritz Story in Tropical Singapore
Aperitif drinking is having a moment. The bulk of sales is moving away from “one big drink” and towards drinks you can talk over, snack over, an... -
Unpacking Mizunara With Suntory: Tasting Yamazaki’s Mizunara Malts Toward The 25 Year Old
There may be no better symbol of Japanese whisky’s spirit of resilience than Mizunara oak. And the narrative of Suntory’s historic Yamazaki Dist...
- Page 1 of 3
- Next page
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device