![]() ![]() ![]() Blended, cocktail-friendly whiskies are emerging, too, such as The Woodsman, which, says Jack Wakelin, head bartender at Sheffield’s Public, make whisky ‘fun and accessible’. Whether enhanced with gourmet jams or fat-washed spirits (where meat fat is used to flavour spirits, then frozen and removed), the creative juices are still flowing. ![]() Dan Woolfson believes US-style canned hard seltzers (naturally fruity sparkling waters with booze), will be huge, thanks to UK outfits Spark and Bodega Bay: ‘It merges the most powerful recent trends, health and convenience.’Įlsewhere, look out for English natural wines from Tillingham, Davenport and Ancre Hill, and continuing craziness in cocktails. From new Scottish craft brewery Jump Ship to Granger & Co.’s Seedlip Nogroni cocktail, low- and no-alcohol is surging.
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