• SOUND OF RUM

    SOUND OF RUM

    There’s an ineffable electricity in the tang of a rum cocktail. A kind of hot, cloying constitution that limbers the soul and, more than any other spirit, tastes like a good time. You’ll be hard pushed to find a drink that is so redolent of colour and sound as rum. It’s the carnival drink; the…

  • Glenfiddich Rare Collection Cask No. 20050

    Glenfiddich Rare Collection Cask No. 20050

    The whisky industry is a sector that has little room for innovation due to the constraints that make a whisky, a whisky. Stray too far from the parameters, then you are no longer making whisky, or even worse still, you actually create a whisky — but one of inferior quality. Having said that, it doesn’t…

  • An Original Recipe | Mr King’s 1842

    An Original Recipe | Mr King’s 1842

    It was only as we made our way down to the south coast of England, that I realised I hadn’t really given much thought to the trip ahead; the busy, vicissitudinal nature of my week robbing me of that luxury. “What drink would you like?” the waitress asked me. It was after “work hours” and…

  • Where to? | Mezemiso

    Where to? | Mezemiso

    The idea of finding — or at least deciding on — a suitable place to eat can be a daunting task. “They have an App for that.” Yes, I’m sure they do but all that presents you with is a plethora of choice, more than you can realistically be bothered to sift through. So what…

  • CHIVAS VENTURE | Changing the face of Entrepreneurship

    CHIVAS VENTURE | Changing the face of Entrepreneurship

    What is a good business decision…? One that makes profit for the shareholders. Indeed… This mindset was one widely embraced as I tip-toed my way into the business world by way of education and experience. Thankfully, with increasing societal pressures and growing awareness, things are changing—and fast. The average lifecycle of a business used to…

  • DESIGN | The Rolls-Royce Champagne Chest

    DESIGN | The Rolls-Royce Champagne Chest

    The “problem” with being a brand like Rolls-Royce Motor Cars, is that everyone expects everything you make to be the best. The standard isn’t even comparable against what is, but also what could be; not “is it better than…” and more “is it that much better than…”. A good problem to have in some respects.…

  • Holmen Lofoten | Kitchen on the Edge of the World

    Holmen Lofoten | Kitchen on the Edge of the World

    An idea remains just that until someone has the heart and drive to turn it into something more—only then does it become a reality. Such is the case with Holmen Lofoton; a concept so remote from feasibility, its very existence alone is award-worthy, and yet it exists. It takes a unique kind of vision to…

  • Estrella Damm x Top 50 Gastropubs

    Estrella Damm x Top 50 Gastropubs

    The term Gastropub was coined in the early 2000’s by a few iconic establishments as a way to differentiate the “ordinary” pubs from those that offered good beer with equally as palatable food. Naturally this caused a stir within the food scene, but the somewhat dismay offered many budding chefs (professionally trained and not) a…

  • Affligem | What monks know about brewing beer

    Affligem | What monks know about brewing beer

    What do monks know about brewing beer…? Not a lot—or so I thought as I made my way to the small Belgium town called Affligem on the outskirts of Brussels. In my mind the connection between what beer and monks represented seemed disparate and, for the most part, non-conducive to the piety required to maintain…

  • RESIDENCY | La Maison Remy Martin x Claude Bosi at Bibendum

    RESIDENCY | La Maison Remy Martin x Claude Bosi at Bibendum

    It was 2014, a dark Autumn night when I first encountered La Masion Rémy Martin. In the windows, the dark red outline of a centaur—the age old symbol of the house—glowed suggestively, intriguing passers-by on Greek Street, Soho. I actually had a key in my hand, but I didn’t need it, my entry swiftly acquiesced…

  • The Cut at 45 Park Lane presents Francis Mallmann

    The Cut at 45 Park Lane presents Francis Mallmann

    Food is as much about those at the table as it is the chef, that being said the chef by default sets the tone, imagination and flow for the evening. Good chefs take inspiration from most things yet great chefs take the environment into their thought process entwining experience with flavour. Taking this note is…

  • TALISKER BODEGA SERIES | TALISKER 40 YEAR OLD

    TALISKER BODEGA SERIES | TALISKER 40 YEAR OLD

    Whisky (or whiskey) has a special trait of being as infinitely varied as those that choose to drink it. Whisky has almost innumerable options, with whiskies hailing from all parts of the world and from all manner of distilleries; within each distillery a further plethora of options, translated through the lens of that particular distillery,…

  • MARGARITA | 70th Anniversary by Cointreau

    MARGARITA | 70th Anniversary by Cointreau

    There is nothing better to kick-start the summer than an urban escape, a local treat that can recreate the memories of an idyllic summer getaway, and as such this collaboration between Cointreau and South Place Hotel to celebrate the 70thAnniversary of the Margarita is a timely masterpiece. Arguably the most exciting — or dangerous —…

  • The Rube Golberg Machine by Chivas 18

    The Rube Golberg Machine by Chivas 18

    There has always been sense of occasion when sharing a glass of whisky among friends, family and nomads. In a society where by most elements require an instantaneous action, we rarely get the time to take note. Encouraging this theory and enabling us to enjoy these moments are Chivas 18, alongside their unique machine curated…