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

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

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

Amidst a maelstrom of high alcohol craft beers where did our love affair with ‘small beer’ go, and will it ever be rekindled?

Five litres of home-made ‘rum’ for under a tenner? Sounds like a challenge too curious to refuse!

To better understand rum’s relation to reggae, Hot Rum Cow gets to grips with its religious role, confronts the Rollin’ Calf and conquers the duppies

A ripsnorting, swaggering saga of hot-blooded cut-throats, slavers, wreckers and rogues. Here be rum, rakija, cachaça, Champagne, monks and more

Hot Rum Cow’s seventh instalment will be The Rum Issue