ALMAVE’s Post

Discover how bitters enhance whisky cocktails with balance, complexity, and aroma. Explore their history, types, and recipes for classic drinks like the Old Fashioned, Manhattan, and Sazerac.

The gin industry has grown rapidly in the last decade, especially in places like the UK and Spain. However, this growth has led to concerns about how gin is defined, especially with so many new flavored gins hitting the market. Industry experts like Jake Burger and Desmond Payne suggest that some of these flavored gins may not deserve to be called gin, as they often move away from the traditional juniper flavor that defines the spirit. To protect the quality of gin, they propose stricter rules, similar to the Tequila industry, to ensure transparency in production. As the market becomes crowded with various types of gin, experts believe that the gin "revolution" may be slowing down. Many consumers are stepping away from gin because of the overwhelming variety. To maintain the identity of gin, it’s important that the core ingredient, juniper, remains central. Without it, experts argue, the drink should no longer be called gin. #GinRegulations #JuniperEssence #GinRevolution #FlavoredGin https://lnkd.in/duCP4jVr

Soft drinks and mixers are such a fascinating category that are often overlooked by drinks specialist and critics. Fine wine or rare whiskies and exotic gins seem to take more limelight but what is with the workhorse of the drinks industry? What’s with the humble tonic water? Here’s my article form a couple of years ago that can help understanding and celebrating tonic waters: https://lnkd.in/eFRbF-uR

In my opinion, quality tequila is about Purity & Transperency. It is that simple.

As the spirits industry continues to evolve globally, there's one category I've seen few people talking about - aperitifs.   The spirit’s landscape is in constant flux. The gin bubble may not have burst, but it has certainly shrunk considerably. Rum, the "next big thing", still waits in the wings, while tequila is making waves on the other side of the Atlantic. Meanwhile, organic spirits are having a pretty hard time, and brandy remains sitting on the shelves. To some extent, consumers are going back to basics; a decent vodka or a blended whisky in the mid-price category sell quite well.   But while these shifts in the spirits market unfold, I've noticed something intriguing at recent summer BBQs. At the last three I attended, I found myself the lone G&T drinker in a sea of colourful aperitifs. Hugo, Aperol, and various Martini concoctions dominated the scene, highlighting an often-ignored trend in consumer preferences. These aperitifs, often wine-based and non-distilled, with a low alcohol content and rather sweet profile, are quietly booming. They appeal to a broad age spectrum, especially female consumers, yet they are attracting little attention in industry discussions.   At Ethimex our slogan is indeed "Premium Ethanol and Spirits - Worldwide", but don't be fooled – we also deliver aperitivos in bulk! Don’t hesitate to send us your enquiries. 

The premium vodka market has been evolving rapidly, with consumer tastes shifting towards high-quality, unique spirits that offer more than just a simple vodka experience. As we look at the industry today, it’s clear that the demand for innovation and authentic craftsmanship is stronger than ever. People are no longer just drinking vodka; they’re seeking an elevated experience with premium ingredients and compelling stories behind the brands. Enter Dank Vodka : The World’s First Vodka to be infused with Natural Terpene Flavors, setting a new standard in the premium spirits category. By using all-natural citrus zest terpenes instead of artificial additives, sugars, or dyes, we offer a silky smooth profile with clean, real flavors that elevate any cocktail or stand alone for sipping. Our commitment to vapor gas filtration and high-alkaline water makes every sip refined and luxurious. Looking ahead, terpene-infused spirits are poised to make waves in the 2025 market. With growing consumer awareness of terpenes’ potential benefits and flavor complexities, we’re excited to be at the forefront of this trend. As early pioneers, Dank Vodka is proud to lead the way in redefining what vodka can be. Other leaders like IV20 Spirits are making HUGE headway in the Terpene scene. Expect to see more brands following us pioneers! Stay tuned, and join us in pushing boundaries and raising the bar for premium vodka! #VodkaIndustry #PremiumSpirits #TerpeneVodka #DankVodka #InnovationInSpirits #Craftsmanship

Fun fact: Non-alcoholic spirits are regulated as food, unlike their alcoholic counterparts in the US. This distinction adds an extra layer of complexity for regulatory professionals, like myself, navigating different regulatory landscapes. On one hand you're dealing with traditional food safety and labeling standards, and on the other, you're going into uncharted territory when it comes to creating a non-alcoholic version of consumer's favorite spirit drink. Working with such dynamic and innovative products is always an adventure in compliance, blending creativity with structure. Regulatory complexity like this keeps things interesting and presents opportunity for innovation in how we ensure the highest standards in quality and safety. Happy to have played a part in this and looking forward to what's next for the industry. #ProudOfWhatWeDo #RegulatoryCompliance #FoodSafety #NonAlcoholic #Diageo #RitualZeroProof

My favorite combination in a Cocktail is the Golden Ratio (1:1:2). But specifically combining Honey, Lemon, and Spirit. 1 part honey, 1 part lemon juice, and 2 parts any spirit is going to be delicious. Here's a few bonafide classic cocktails using this combination: With Gin it's a Bee's Knee's  With Bourbon it's a Gold Rush With Rum it's a Honeysuckle... Or is it? Alright full disclosure. Everyone was drunk when cocktails were invented. So, no one really knows the real history. But therefore, the best story wins. Here's the drunk story of the Honey Bee. In 1948, David Embry's 'The Fine Art of Mixing Drinks' explains the Honey Bee as an alternative to Gin in the Bee's Knee's (The GOAT of the Honey, Lemon, and Spirit combo). "The same drink with white Cuban Rum is a Honeysuckle, sometimes called an Airmail, and the same drink with Jamacian Rum is a Honey Bee." But ya see, since the mid 20th century, an Airmail has come to be considered a Honeysuckle but then topped with Sparkling wine. Also, a year later, @esquire released a 1949 edition of 'Esquire's Handbook for Hosts' referring to a Honey Bee as "1 part honey, 4 parts Bacardi, and 1 part lemon juice." I think Esquire takes the L on this one. Cocktail culture has taken on a life of its own and that was clearly a product placement for Bacardi. Therefore, a Honeybee is the simple combination of Honey, Lemon, and Dark Jamaican Rum. Full stop.

Can Vodka Be Aged In Whiskey Oak Barrels?: Ever wondered if vodka can mature in whiskey oak barrels? Discover how aging vodka in former whiskey casks can infuse sophisticated notes of caramel and vanilla into the famously clear spirit. Learn the intriguing process and its flavorful outcome... The post Can Vodka Be Aged In Whiskey Oak Barrels? appeared first on White Dog Barrels.

Is it just flavored water, or does it taste like the real thing? Let's find out as we explore the world of non-alcoholic spirits from Mixoloshe. 🍸 From gin to whiskey to tequila, we'll be putting these intriguing beverages to the taste test. Buckle up for an honest and genuine review! 👇 Drop a 💯 if you're curious about non-alcoholic alternatives or let me know your thoughts in the comments below. #mixoloshe #nonalcoholic #craftcartel