Charles Percy Pickering and Hot Rum Cow plot the peculiar perils of the old-fashioned soak and the latter-day lush

If the French have Champagne, the Mexicans have tequila, and the Russians vodka, then cachaça is the spirit that translates the Brazilian soul through a bottle

Agwa De Bolivia is the only coca leaf liqueur in the world, but there is nothing illicit about this luminous green, herbal concoction

To be a master blender of one of the world’s best-known rum brands itself requires a very special blend of science and art … and marketing

How Champagne won its status and the happy accidents that brought the bubbles

The brainchild of Ólafur Örn Ólafsson and Gunnar Karl Gíslason, Birkir Snaps and Björk Liqueur owe their unique flavour to Iceland’s signature tree: the birch

Don your habit and join us on yet another monastic adventure as we discover America’s very first Trappist brewery

In the early 20th century the word ‘hangover’ shifted from meaning unfinished business to cover that morning after feeling. It serves its purpose, but lacks the poetry of some overseas phrases

Dedicated to the drinking culture, contribution and characters of one well-lubricated nation – Scotland. Soused in Scotch and featuring 10 behemoths of bevvy. Get it doon ye!

In fact, we owe him a bottle. If it wasn’t for Everyday Drinking, his idiosyncratic guide to snifters, Hot Rum Cow would never have happened

There’s more to rum than dark, light and spiced. We’ve scoured the world’s finest producing regions and present to you our very own regional style guide.

Celebrity chef and restauranteur Cyrus Todiwala cooks up three courses inspired by his vibrant culinary career