Award-winning drinks journalist, specialising in spirits, cocktails and bars. Winner of the 2022 Alan Lodge Young International Drinks Writer and IWSC Spirits Communicator of the Year. Head of content for OurWhisky Foundation. Writing for Club Oenologique, Evening Standard, Global Drinks Intel, Courier Media, The Cocktail Lovers and more.
Food + drink
There's more to the world of agave spirits than its two big names. Millie Milliken digs into the lesser-known liquids that are getting agave lovers excited
UK drinkers are yet to be properly introduced to the world of sake, but dedicated sommeliers can see its potential and are making it accessible to all.
Elayne Duff talks about hands-on learning, the true meaning of advocacy and carving her own path
Actor and producer Cate Blanchett joins Hokkaido-based Toku Saké as creative director, and tells us, 'I've been obsessed with creating a sake for a very long time'
What's meant by a term I'm hearing more and more on my many visits to Scottish distilleries: 'distillery character.' And why should bartenders care?
One of the world's best bar scenes makes Singapore a dream destination for adventurous cocktail enthusiasts but there's plenty else for visitors with a love of fine food and drink
While owners and investors need to have a clear understanding of how a business can operate cohesively and amicably, it’s important that bartenders are given the correct information to understand the environment in which they are entrusting their time and skills.
Gina Barbachano about discovering a love of mezcal, devouring books and facing challenges face on
When it comes to intuitive, brilliant service, there are certain practical aspects that can be taught to ensure guests feel completely welcome. Millie Milliken asks operators how it’s done.
From single cask bottlings to collaborations, there are some very limited spirits for you to add to your wishlist quick smart. Millie Milliken names her favourites
From Champagne to martinis, here's what the Standard's booziest desk will be knocking back this year
Milk, peas, apples, you name it, vodka is being made from raw materials with assertive flavour profiles.
We've rounded up the best spirits and cocktail books for Christmas gifting - nine new book releases read and rated by expert drinks writers
The co-owner of Toronto's Bar Mordecai and hospitality educator, Christina Veira, is on a mission to change how we think about education behind bars.
From hosting some of the bar industry’s biggest events to releasing its first- ever single malt whisky, the fifth-richest city in the world is showing no signs of slowing. Millie Milliken reports on the city’s thriving drinks industry
London just got its most exciting new opening, courtesy of three of London's most daring drinks dandies. Millie Milliken tackles the three floors of fun
Want to know the smartest orders at the chicest drinking dens? Millie Milliken has a hit list for those pretending to be in the know
With a cult following and a long history, Fernet-Brance is one of Italy's chief exports. Drinks write Millie Milliken investigates
From musical tastings and deity offerings to silent suppers and even distillery names, the colliding of the worlds of whisky and witches is revelatory. We unravel the magic that brings them together
The word ‘heritage’ elicits a spectrum of shared and individual meanings to, well, everyone on this planet. For some, it provokes an intrinsically linked feeling of connection to one’s past (people, places, and things that came before them); for others, it’s a wider appreciation of their surroundings in relation to how they came to be and their significance in identifying said surroundings. For whisky distillers, it’s becoming inextricably linked with a very important ingredient in their...
The founder of Uncle Nearest distillery has been instrumental in the reappraisal of Tennessee whiskey's story to include its black history
Experiences and personal memories impact the way we perceive flavours? Four experts share their knowledge about it here.
We speak to the Dutch bartending superstar about her career to date.
Tokyo Confidential opens this October, with the promise of dive bar vibes, high-end libations and a space to let loose.
As education on spirits categories gains pace among consumers and trade alike, schools around the world are giving guests hands- on training to quench their thirst
Collecting whiskies can be a lucrative endeavour, but starting a collection with feeling can only lead to a fulfilling pastime rather than a competitive sport. Here’s why your collection should be one you love
The most important cocktail convention just ended, filled with insights and lessons: here are 9 takeaways from Tales of the Cocktail 2023
Flavour, ethos, creativity: the benefits of working with foraged ingredients in cocktails are many. Millie Milliken speaks to the people unearthing the freshest new ingredients
The Danish capital's restaurants and natural wine bars may take all the plaudits but Copenhagen's cocktail bars mean spirits drinkers are far from shortchanged
Cocktail menus are a-changing. Drinks maestro Millie Milliken heads out to explore London's best new offerings
One of London’s most famous bars celebrates the dawn of a new era with Chelsie Bailey at the helm.
Sober venues are nothing new, but no- and low-alcohol drinks brands are starting to open their own spaces.
Beam Suntory reinterprets blended Scotch with Ardray
The CEO of Hawksmoor discusses his strategy for scaling a hospitality business, his specific set of leadership skills and why being optimistic is his superpower When I speak to Will Beckett over Zoom on a rather uneventful day in April, the man I'm met with is - by his own admission - a casual one.
Chloé Merz about what we can expect from Collab bar in Hamburg
Neither a cocktail beginner, nor a cocktail pro? We’ve asked the experts for takes on some of gin’s most famous cocktails which will stretch your skills and elevate your at-home repertoire
Bartenders in 2023 are still facing barriers when it comes to working without prejudice. MILLIE MILLIKEN talks to the next generation of women pioneering for change and equity in London mixology
Troubled times in the on-premise have put sustainability goals on the back burner for some, but drinks brands have stepped up to support venues in making greener choices. Millie Milliken reports
Often maligned to dashes and rinses, it seems absinthe is stepping more into the spotlight. Millie Milliken explores its reported revival
Sisters Lauren and Steph Murray have owned the Dowans Hotel in Speyside with their parents since 2012. After more than 10 years at the helm, we talk to them about being brave with cocktails, hosting the whisky industry and being women in charge.
The winter wardrobe has been tentatively stored away, and the Birkenstocks can take pride of place on the shoe rack. Could it be? Yes, summer is upon us, and with it comes the possibilities of long, hazy evenings with friends and tipples worthy of the warmer weather.
hat's that you hear? Birdsong? Hark, it must be (finally) time for some brighter, warmer weather! As the mornings creep in earlier, there is plenty to do in the capital before that first Teams meeting of the day.
As Asia continues to grow in visibility on the global bar stage, we take a look at how the profession has been perceived in the past - and ask how this could be changing. From Tokyo to Goa, six bartenders on the ground tell their stories
Let's talk about soil - specifically Kimmeridgian soil. Formed around 150 million years ago, its rocks and stones are made up of limestone and clay, and can be found in the northernmost part of the Burgundy region.
Illustrator Emily Chappell has been designing That Boutique-y Whisky Company’s labels since it began – as the company enjoys a celebratory year, we profile the woman who gave it its visual identity
When it comes to American whiskeys, the conversations around age statements are ongoing and never simple. We dig into what the landscape of age statements looks like right now
'Wine and spirits have far more in common than either care to admit,' says William Lowe MW, co-founder of Cambridge Distillery.
From Jamaica to Martinique, Caribbean rum comes in many varied guises. Millie Milliken gives an introduction to this vast and vibrant category
The Martini is enjoying a well-deserved moment in the spotlight, so how are hotel bars putting their own spin on one of the world’s most iconic cocktails?
The Regeneration Project is the first whisky to be classified as an Islay single grain Scotch whisky
When it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work
From curdling milk to augmenting gravity, bars make magic with clear and sometimes colourless cocktails. Millie Milliken gets a clearer understanding of why, these days, clarified cocktails are ubiquitous at the bar.
Held as an official feast day on the anniversary of the death of St Patrick a mere 1,500 years ago or so, the Irish celebration has evolved into a party that sees traditional Irish exports consumed, lots of green outfits, and all manner of dancing and musical merriment.
Stef Holt, UK market manager for Waterford Whisky and Renegade Rum, talks to Millie Milliken about making whisky training fun, mastering her public-speaking patter and breaking bad habits. "I wake up at about 8am. I have a cat and she loves jumping near and yelling in my face, so that's my wakeup call.
here must be something in Thames water, as it seems that the day of rest has had quite the rebrand. Against the odds, Sundays in London are becoming the new Fridays (Thursdays?), with the capital buzzing with the energy of end-of-the-week drinking sessions.
Did you know that Jamaica has the most rum bars per square mile in the world? It's an image that is hard to muster - until, that is, you visit Jamaica.
you, my Muse! Good old Scotch drink!" So wrote Scottish poet Robert Burns of Scotland's most famous export: whisky. Each year on January 25, Scotland celebrates his life on what is called Burns Night - an evening that includes addressing a haggis, bag piping the arrival of guests and ceilidh dancing.
Mezcal might not be the most obvious partner to cheese, but Millie Milliken has found her favourite. Behold, the mighty pecorino that can temper the wild, agave spirit
With more people shunning alcohol, having a good booze-free menu is a basic requirement. Millie Milliken speaks to those going the extra mile with their non-alcoholic offerings
From Dolly Parton to Mario Kart, London has enough to keep you busy between Christmas and the new year. Millie Milliken scopes out what to get up to
Staying in this NYE? Millie Milliken has scoured her drinks trolley for some of the most celebratory spirits to have on hand for the countdown to 2023
"You know when you see that there are too many staff behind a bar? That's not usually the staff, that's a design issue." So says Carina Soto Velasquez, co-founder of Paris-based F&B group Quixotic Projects.
They say the devil is in the details. And when considering how to design your bar, looking at the minutia is just as important as your big picture plans.
A brand identity comprises a number of factors that go far beyond your logo. Colour palettes, typography, interiors, materials, service style, communication, product - all of these factors and more contribute to a brand's overall identity. Why is it so important?
From partying with the dinosaurs to DJs and decadent dinners, Millie Milliken has the hot tickets for ringing in 2023
When was the last time you saw a new traditional gin get launched and got excited about it? I thought as much. As much as we love the juniper-based spirit, these days, something as perfunctory as a traditional spirit with no discernible difference will, sadly, arrive lacklustre.
Mud pits, peat bogs, volcanic rock-lined pits, and even gardens - there are myriad environments in which some of the world's best-loved drinks are buried. From Mexico to Goa, distillers, brewers, and maestro mezcaleros are using the act of burial to process raw ingredients, ferment, or age their liquids in weird and wonderful ways.
It’s an acronym that has spurred a flurry of controversy in the luxury spirits industry. But what are NFTs, why are drinks brands jumping on the tech trend, and are they converting into meaningful sales? Millie Milliken investigates
Eating disorders in the drinks and hospitality industry are rife but rarely spoken about. Millie Milliken lifts the lid of what might be the 'last taboo' in our industry
Bats and tequila may not sound like natural bedfellows but they could be the answer to biodiversity in the industry. Millie Milliken investigates
Walking through the heady streets of Vietnam, you'll be guaranteed to see locals and tourists alike partaking in the communal drinking of bia ho'i. Literally translating to 'fresh beer', the daily brewed, low-alcohol beverage is served on draught (often with ice) to groups of drinkers sat on small, brightly coloured plastic stools - the perfect perches for people watching and for quenching one's thirst in tropical climes.
Vietnam is about to start production on its first single malt whisky. We went to the capital city of Hanoi to get the scoop
Nicola Riske, brand educator for The Macallan, talks to Millie Milliken about creative headspace, staying connected with her team and interpreting whisky through the lens of Van Gogh.
Jackie Zykan left her position as Old Forester's master taster to launch a new project, Hidden Barn Whiskey. We gave her a call to discuss why she's made the move, how she has grown professionally and what drives her to succeed.
Using the resin of the ancient mastiha shrub, Axia is turning Greek tradition on its head. Millie Milliken headed to Greece to find out how this intriguing spirit came to be - and how it can be served in cocktails
As some of the whiskey industry's biggest names move into China, there's still a gap in the exploding market for homegrown, independent brands to find their niche.
The Langham, London's Artesian bar has created a new Duality cocktail menu. Here's head bartender Giulia Cuccurullo about creating a menu of opposites Tell me how the new Duality menu came about? It started with the team looking at their surroundings.
From the bartenders’ handshake cocktail to being sold in cans in supermarkets and restaurants, the negroni continues to dominate menus across the globe. Millie Milliken takes a closer look at the evolution of the Italian classic.
From well-known classics to lesser chartered territory, Tequila cocktails can come in all different guises. We take a look at five of the finest and ask the experts for their fool-proof recipes
From one-night guest shifts to international month-long parties, bar takeovers have never been bigger. But have they lost their way? Millie Milliken investigates
Easy to prepare and delicious to drink, Highball cocktails are popular with bartenders and drinkers alike. Millie Milliken explains why the Highball is a great at-home serve and recommends six recipes for you to experiment with.
Oysters, oils, onions: cocktails are getting increasingly savoury. Number one fan Millie Milliken argues that it’s time for less sweet libations to shine
The traditional spirit of Haiti has long been in the shadows outside of the Caribbean. But with more bottles reaching further afield, we explain why clairin should be on your radar
Cognac, Armagnac, Calvados... French spirits don't always get the nod of approval when it comes to the cool kids. But Le Syndicat bar in Paris is on a mission to change that When you hear the word 'Armagnac' what scene does it conjure: lines of vines backdropped by a crumbling castle, or an unmarked door in the middle of a wall of freshly-plastered gig posters?
British racing driver Jenson Button MBE has officially entered the world of whisky
Spain's most famous alcoholic export is on the cusp of some major changes. Millie Milliken take a look at the incoming regulations and what the future could hold for the category
I believe it was Aesop (the Greek fabulist, not the luxury skincare label) that coined the phrase 'good things come in small packages'. Whatever its origins, it's fair to say that plenty of brands have cottoned on to the phenomenon; making teeny tiny dollhouse versions of their original products to capture the hearts of consumers (just look up pocket sriracha and keychain Tabasco if you don't believe me).
Say the word 'Taiwan' to a group of whisky lovers and ' Kavalan ' won't come far behind. The single malt whisky brand from Yilan County has been turning heads for a number of years, accruing a myriad of medals and awards along the way.
It's World Whisky Week so from Edinburgh to Aberlour, Millie Milliken gives you her choice of the best places in Scotland to enjoy a wee dram. Here are (some of) the best whisky bars in Scotland.
Since 1885, the Giffard family has been making some of the bartending community's most loved liqueurs and syrups.
As drinkers seek experiences beyond the cocktail, bartenders are making bar takeovers bigger and better than ever. Here's how to get the mix just right for this industry trend.
The home of the espresso martini, the world's best bar and a multitude of award-winning bartenders - when it comes to finding a spot to drink it can be difficult to navigate your way around the best cocktail bars in London.
Hedonism Wines and Shop Cuvée are just two of the wine and spirits retailers stocking this liquid. Bars have recently got in on the action, too - adding it into Martinis and other cocktails on their menus. But we're not talking about the latest luxury release in wine or spirits.
This week we take a trip to the 19th century for a macabre cocktail created in honour of royalty. Don your most elegant finery, and say hello to the Black Velvet. "I'll take you to Scott's and we'll have some of their dressed crab and a pint of Black Velvet."
Bored of serving wine at dinner parties? Well, whisky may just be the answer to making your evening more flavourful. We ask the experts how to pair whisky with every course and set out a sample menu for you to try at home. The pairing of food and drink isn't as easy as it looks.
There's a certain smugness one feels when somebody asks, 'Oh wow, where did you get your coat?' and you answer with those two fateful words: 'It's vintage.' Nothing quite beats owning something from the past: the unknown stories it could tell, the connection to its history and the sense that you - and maybe only you - have given it a new lease of life.
There was once a time, long, long ago where the word 'unique' would really set me off. Actually, it still does - but in recent years it has been usurped by a word even more triggering: 'innovation'. A quick search of my inbox brings up literally hundreds of emails using the offending word - and that's in the last 12 months alone.
Anyone in the UK who has travelled via a train station and frequented its concourse stores will know that ready-to-drink cocktails (or RTDs, as they're known in the industry) are nothing new. They will also know, however, that proclivity doesn't necessarily equate to quality.
Dive bars from the Dolphin to the Crobar are on the ropes. But a new roster of bars with divey vibes are emerging, and their cocktails are making waves. Millie Milliken asks what makes a good dive bar in 2022 and picks out seven of the best.
Looking to premiumise your collection? Tequila has plenty of high-end brands to choose from: perfect for enthusiasts to explore. Gone are the days when tequila was seen as a shot drink or only used in Margaritas . Now, drinks makers are showing just how versatile agave spirits can be in a range of cocktails.
While rum flows through the veins of the Caribbean, its key ingredient is rarely mentioned. Drinks writer Millie Milliken shines a light on sugarcane and explains how its troubled history is becoming a thing of the past
Make the most of the cooler weather and check out the top terraces in Riyadh
With an ever-growing market for Tequila and mezcal of Mexico comes an inevitable conundrum: how do we keep agave spirits sustainable? We ask the brands and businesses investing in the future of the agave category how they're working to keep Tequila in business The rumours are true: Tequila is booming.
Orange wine, pét nat and piquette may not be familiar terms to your average drinker, but they soon will be. Natural wines are becoming a regular feature on lists, breaking out from their hipster enclave to challenge traditional choices.
"People ask what drink I'd have on my death bed and I never used to be able to answer - but now, I have clairin." Head buyer for Speciality Drinks , Dawn Davies MW, if you hadn't already gathered, is a clairin fanatic.
'Let's all have a Snowball. Don't Snowballs make you feel Christmassy, eh?' On Barbara Royle's utterance of these words during my annual advent viewing of the of The Royle Family 's 1999 Christmas Special, my Snowball season officially begins.
There’s been no, there’s been low, and now there is a new mid-proof drinks category taking shape. Millie Milliken explores the rise of the ‘light’ spirit, and how it translates into bars
With a £6m investment under its belt - and a recent royal visit - Aberdeenshire's Glen Garioch has had an exciting new upgrade. Millie Milliken travelled to the distillery to find out what the future of its whisky will look - and taste - like.
When it comes to talking about vodka, the last image that comes to mind is a farmer. Although it makes perfect sense: when you consider that vodka can be made from any sugar-rich agricultural material, it's a surprise we don't see more of them Martini in hand while milking a cow.
RTDs, new consumer tastes and a rise in on-trade-focused products mean that tonics and mixers have their work cut out to maintain their market share. But brands are far from worried, as Millie Milliken reports
From blue vodka to green cocktails, the world of drinks can bring a real pop of colour into our lives. We ask the people making them why colour should be embraced in the world of booze When Tato Giovannoni opened this summer in London, he opened with a cocktail menu based around colour.
It's not just flavour that defines a savoury gin, though - it also comes down to the mouthfeel. Indeed, for drink expert, Gin Foundry editor and IWSC judge Olivier Ward, the definition is evolving. He says that 'savoury' has gone from being a byword for 'herbal' to becoming more aligned with texture and salinity.
Tequila has been enjoying a rise in popularity on European shores so how are hotel bars outside of Mexico elevating the ill-perceived party spirit to the heights it deserves?
Eastern European vodka producers have been enjoying near-unrivalled growth over the past 12 months. Millie Milliken uncovers the key to the sector’s expansion and what it means for major players
It's finally here - Negroni Week (13-19 September) has officially begun. To celebrate, we've rounded up seven of the best twists out there and asked their creators for the inspiration behind them. And you can get involved too - scroll to the bottom to learn about our Negroni Week competition.
The spirits and cocktail world has suffered two large blows in recent months. First was the passing of Tomas Estes in April of this year. He was the co-owner of Ocho Tequila and Café Pacifico, a pioneer of agave spirits and an industry icon.
The last few years have seen some serious records and numbers being set in the world of whisky auctions. Millie Milliken asks the experts how the industry works and what newcomers should be bearing in mind. Auctions are, unsurprisingly, big business (it's small business too with a recent rare collection of 400 miniatures selling for a total of £56,732.95 via Whisky.Auction).
It's safe to say that no- and low-alcohol drinks are booming . As of 2021, the industry is worth a whopping £94m and it's set to grow 34% by 2024. From Seedlip to Sipsmith, brands old and new, large and small, are turning out booze-free alternatives for the alcohol-conscious consumer.
As the popularity of ageing or finishing in wine casks continues to grow in the whisky industry, Millie Milliken takes a look at some of the latest experimental bottlings out there.
From Londoners to tourists, spooks to football managers, Gordon's Wine Bar is a London institution. Millie Milliken heads into the cavernous world of the capital's oldest wine bar to find out what treasured stories can be told.
One of the drink world’s most famous rivalries – the Peru versus Chile pisco dispute – is also one of the most complicated. Drinks expert Millie Milliken unpicks its nuances – with some trepidation
As the world begins to reopen for travel, we've scouted out some of the new bars that are opening abroad to add to our bucket lists - when we can finally visit them. Here are seven new international bars with mouthwatering menus.
"Creating a whisky is a balance of art and science through flavour." So says Emma Walker, master blender at . The process of blending spirits - be they Whiskies, Rums, Cognacs - is a skill that ultimately comes down to an individual: their nose, their palate and their sensory memories.
From bric-a-brac finds to new ergonomic pieces, glassware collections and their owners come in many guises. How do you start? We asked some of the drinks industry's most avid collectors. "I think it's over 1,000 in this house, at least," Remy Savage tells me when I ask him how vast his famous glassware collection is.
English still wine is not a new category. Sure, its more bubbly sister may be increasingly popular here in the States, but the still counterpart is beginning to gain momentum among consumers in the U.K. - and it may soon just be riding on the coattails of its seemingly sexier sibling across the pond.
The heyday of the Bullshot cocktail was in the 1960s and'70s when it was enjoyed by such stars as Joan Crawford, Malcolm McDowell, and, um, Rodney Dangerfield. Since then, it's never quite reached such glittering heights. But Millie Milliken thinks the Bullshot ripe for a revival.
Feeling peachy (and the rest) When it comes to tea , spirit and flavour combinations, the options are endless. For Lovell, there are some favourites, like Jasmine tea and gin or rooibos with mezcal. Kuba Korżyński, general manager at whisky den Black Rock cites rooibos' deep and rich aromas as to why it works especially well with smoky whiskies.
Five companies reveal how they maximize their bijou business premises.
From making their own to collaborating with local breweries, how are hotels going the extra mile to ensure that beer is given the star treatment it deserves?
Five businesses with the bottle to bring fresh ideas to the world of wine.
When it comes to DIY in spirits making there is one thing that nearly everyone can do: infinity bottles. Millie Milliken explains what this phenomenon is and asks hobbyist writers how they fill theirs There aren't many downsides to being a drinks writer: woe betide the booze journo who complains they've got yet Champagne dinner in the hottest new restaurant in town.
This week Millie Milliken dons her visor and heads to 1980s Fort Lauderdale, Florida, to find out the origins of the Sex on the Beach [adult content warning] 'Spring break', a cultural phenomenon that started in the 1930s might be unknown to us Brits but it's a bikini and budgie-smuggler-clad right of passage for most young Americans partying their way into adulthood.
To the Romans, it was Eboricum; the Saxons, Eoforwic; and the Vikings, Jorvik. As far back as 71AD York has been an important part of England's landscape, and its rich history draws tourists from far and wide to see its sights - from the Medieval Gothic York Minster Cathedral (the largest in northern Europe), to the famous medieval Shambles thoroughfare, and even the longest Roman wall in England.
From infusions to macerations, esters and cocktails, banana-flavoured drinks seem to be everywhere. Millie Milliken speaks to the makers and shakers who are going bananas for bananas. Hands up who made banana bread as the Covid-19 pandemic took hold. Thought so. Yes, the nation went banana mad over lockdown.
"Cappiello pushed the envelope of communication when he invented, to all intents and purposes, Campari's first mascot and product endorsement," says Anita Todesco, the curator of Galleria Campari (the brand's own gallery in Milan) of Capiello's most famous Campari artwork Spiritello.
Whisky, salmon, salt, mezcal, paprika - you name it, we'll put smoke in it. But why do we love the flavours and aromas of smoke in our drinks so much? Millie Milliken asks those in the know, and tries to explain the peculiar allure of smoked drinks.
We're keeping it in the family today as Millie Milliken takes a look at some of the father and daughter/ son distillers around the world - they're braver than we would be One of my earliest memories is of my grandad (papa) showing me how to make beer in his garage, probably at a much younger age than I should have been.
As UK hospitality slowly wakes up from lockdown, sadly slower than originally anticipated, there are a slew of new bars to go out and celebrate in. From new hotel classics to neighbourhood joints, Millie Milliken rounds up 12 new bars to visit in 2021.
When David Ferguson started selling used Maker's Mark casks to Malcolm Rennie, he knew the whisky veteran was up to something. That something was Lochlea Distillery, the only independent whisky distillery in Ayrshire - and, at the end of this year, it will release its first single malt Scotch whisky.
Working in hospitality isn't a switch that can easily be turned off - it's a lifestyle, and one that can take its toll, both physically and mentally. Drinks and hospitality journalist Millie Milliken explores what leading bartenders do to look after their wellbeing when they're off the clock.
It's Master of Malt Islay Festival 2021 Day 6: Bowmore time! Today, we're taking a look at all the online excitement going on at the distillery while Millie Milliken delves into the dark art of mixing smoke with sherry.
'We're working with things that have hours of life,' says Barney Wilczak, founder and distiller at Capreolus Distillery in Cirencester. Wilczak's eaux de vies have had bartenders buzzing in recent years, and it's no surprise: using local fruits from raspberries to quince, and most recently gooseberry, his premium range of distilled fruits are some of the most exquisite expressions of their base ingredient on the market.
It's Master of Malt Islay Festival 2021 Day 5: Laphroaig! Today's we're using words like TCP and phenolic as we take a look at one of Islay's most uncompromising distilleries while Millie Milliken will take a look at matching different whiskies with food.
Banana, vanilla, chocolate - the flavours of whisky and ice cream make for wonderful bedfellows. Millie Milliken put in the strenuous research to find out how to pair them and came up with five perfect matches of her own.
Decisions being made without operational insight were brought to the forefront during the pandemic, says Rigby. Aside from pouring a pint in the Crown & Treaty in Uxbridge, or serving a chicken katsu curry at Wagamama, how can prime minister Boris Johnson and the chancellor Rishi Sunak make sink or swim business decisions about bars?
Bourbon and cider come together to create one of the cocktail world's more simple but obscure serves. From Connecticut to east London, we explore the hazy life of the Stone Fence. Breton Cider is a powerful beast. The hazy, fermented apple juice can make you do interesting things.
Today's the day when England's bars, pubs and restaurants open up properly for the first time since last year's lockdown. So we asked 10 drinks industry experts which bars they will be visiting first and the cocktail they'll be ordering to celebrate the great reopening.
As big players throw down the gauntlet to address issues surrounding diversity and inclusion, we ask what the whisky world is doing to make drinkers, and those working in the industry, feel welcome
In the last 12 months, the traditional bar experience has been turned on its head as countless venues have turned to the at-home drinking model. MILLIE MILLIKEN explores the businesses revolutionising how we drink, and asks whether these changes are here to stay
From whisky to Cognac, the concept of the angel's share, how much liquid a cask loses to evaporation, is one that is unique to every distillery. Millie Milliken takes a closer look at this costly but vital part of the ageing process.
While the sight of corn on the cob may bring barbecues - and butter - to most people's minds, there are some exciting things happening with the starchy golden seeds in the world of spirits. In summer 2020, two corn-based spirits arrived on British shores from Mexico: Abasolo whisky and Nixta Licor de Elote liqueur.
Don Julio González-Frausto Estrada was just 17 when he founded his Tequila distillery. It's been quite a journey from these humble beginnings to being part of one of the largest drinks companies in the world, and enjoyed by celebrities such as Leonardo DiCaprio. This is the story Don Julio Tequila.
"I always wanted to be a cowboy," says James Arthur Rackham, the man behind Daddy Rack, a new Tennessee whiskey brand. He was born above his father's liquor store on London's Portobello Road and since then, he has spent 40 years working in blending and selling spirits internationally.
Hangover remedy, cocktail, or both, the famous egg yolk-based concoction was once the go-to for the enthusiastic drinker. Millie Milliken looks into the history of the Prairie Oyster and asks why we don't drink/ eat more of them.
This week we're celebrating a Cuban Prohibition classic, El Presidente; it's an enigma in rum, vermouth and bitters. But what have the French got to do with it - or Christina Aguilera for that matter? According to the BBC , the top five most popular lockdown 1.0 buys were Tequila, gym equipment, makeup, luxury bedding and elastic.
"I've had that rather weird feeling, like being Macaulay Culkin in Home Alone," says Geordie Willis, brand experiences and creative director of Berry Bros & Rudd. Each year, 30,000 visitors usually cross the threshold of the UK's oldest wine and spirit merchant to spend anything from £10 to £10,000 a bottle.
As the UK starts to see a slew of new mixto Tequila brands entering the market, we examine the perception of mixtos, speak to the people making them and ask the experts if it's time to reevaulate this maligned category.
As demand for whisky continues to grow apace in many countries worldwide, changing market forces are pushing a new, more modern breed of whisky to the forefront. Increasing interest from millennial consumers - both male and female alike- has prompted some whisky producers to question the way in which whiskies are made, packaged and marketed.
Barney Wilczak started distilling gin and eaux de vie (a type of French fruit brandy) as a hobby from his childhood greenhouse in the Cotswolds, UK. Finding he had a natural talent for it, Capreolus Distillery was born – with his drinks now finding their way to plenty of high-end bars and restaurants. Here he explains how he made it happen.
In his 1996 article for The New York Times , 'Liquor Industry Ends its Ban in Broadcasting', Stuart Elliot wrote : ' The decision by the Distilled Spirits Council of the United States, the liquor trade association also known as Discus, comes six months after the Seagram Company, the nation's second-largest seller of distilled spirits, began defying the ban....
New to MoM, the fiery Mother Root Ginger Switchel combines a 17 th century recipe with the 21 st century rise of delicious zero ABV drinks. We chat to founder Bethan Higson about how becoming a mother inspired her, the health benefits of a switchel and taking her creation worldwide.
We spoke to the new Ardbeg distillery manager, Colin Gordon, about being a whisky romantic, the future of the category, and what the distillery and its new stillhouse have in store for visitors when it reopens. Oh, and a mosh pit restaurant...
Just over a year ago, on a trip to NYC from my hometown of London, I could be found sat at the white-tile-clad bar of Dante, ordering yet another of its fluffy orange Garibaldis, basking in the bar's post-World's 50 Best Bars win glow. Fast-forward 14 months, and we all know what happened.
Kicking off our coverage for International Women's Day 2021, Millie Milliken talks to Nicole Sykes, who has worked in some of the UK's most revered bars. Now, she takes on the challenge of representing one of Kentucky's most famous bourbons, Maker's Mark. Nicole Sykes was aware of whisky from a very young age.
In the second part of our occasional series on classic bars, we head to a listed, Edwardian ex-pub in Old Street, that specialises in a certain pickle-adorned cocktail. Welcome to The Gibson. Head to 44 Old Street and you'd be forgiven for thinking the petite Edwardian building is a natty little boozer, complete with a hanging pub sign and green-tiled exterior walls.
This week's cocktail is a post-Prohibition heavyweight, that plays with rye whiskey, Chartreuse and apple-based spirits. We owe it all to an unassuming, Maryland turtle... it's the Diamondback. I have quite a few things in common with terrapins: we like to feed on shrimps, crabs, clams and mussels; we are known to hibernate in the winter; and we like to catch raindrops in our mouths.
Join the Japan Saké and Shōchū Makers Association and Japan House London for a fun video series and immerse yourself in the culture behind Japan's national spirits
Working as a drinks bizz journalist has its many boozy perks. But as the weeks, months, and, apparently, whole years have whizzed by, those innumerable bottles of something new, exciting and of substantial proof have been matched by their less heady but no-less-worthy no- and low-alcohol counterparts.
As London gets its first absinthe distillery, Millie Milliken arms herself with an absinthe spoon and discovers the elixirs that are giving the spirit a new lease of life, and why the category might just surprise you. Among my taxidermy collection are a mouse with a Jacobean collar (Blackadder), a Victorian menagerie of hummingbirds (The Jackson Five) and a sleeping mouse (Cheese).
Today, Millie Milliken takes a dive into the surprisingly rich world of new make spirit. Unaged whisky can be delicious, packed full of character and a great cocktail ingredient. Who needs barrels anyway? The beauty of a long aged and nuanced whisky is a wonderful thing.
For the first time in years, there's real excitement about the vodka category among bartenders. From bottles made with Chardonnay grapes to gin producers getting in on the act, Millie Milliken looks at the brands putting the flavour into vodka. The words 'exciting' and 'vodka' probably weren't natural bedfellows 10 years ago.
Before Covid-19 took hold in the UK, we headed to one of 2020's most anticipated openings, Great Scotland Yard Hotel. What we found inside doesn't hide from its drama-filled past. Millie Milliken meets bars manager Michal Maziarz When Shirley Pitts died in 1992, she was buried in a £5,000 Zandra Rhodes dress.
The internationally renowned bartender has collaborated with an independent startup to create two liquids, Botanical Dry and Spiced Oak. Millie Milliken got an exclusive taste with Caporale - and his Vespa Thursday morning, 11am. Simone Caporale has arrived at my doorstep to deliver an ice-cold Martini-style serve of Zeo Botanical Dry, complete with a lemon peel-garnished glass on his baby blue Vespa.
Chilean pisco is still a relatively unknown category in the UK bar and restaurant scene. But with more brands looking to export, category education becoming more important, and its rich culture to embrace, could this be the advent of its popularity? Millie Milliken joined Pisco Chile in South America to find out for herself.
Revered alumni of Sheffield's Public, Jack Wakelin and Tom Aronica, are embarking on their own venture. Imbibe took a seat to talk exclusively with Wakelin about Bench Opening a new venue in any climate is a brave move. To do it during a global pandemic is surely bonkers?
Opening a new venue during a global pandemic is surely something no sensible person would do? But hospitality operators don't always play safe, which explains the swathe of bars and restaurants launching now. Millie Milliken asks a handful of operators to tell us how they did it.
As the UK gets its first dedicated orange wine bar, Millie Milliken takes a look at how the perpetual 'next big thing' in wine is performing in the on-trade 'We've seen a big increase in sales of orange wine... that's a category in triple-digit growth for us.'
Debate around transphobia flooded Twitter this summer, and transgender inclusivity continues to be an important conversation. Millie Milliken talks to the on-trade about how we can make our hospitality spaces more welcoming to the trans community I didn't think I'd be writing about J.K Rowling in an on-trade drinks magazine.
From wines and beers to spirits and mixers, bars and restaurants across the UK are increasingly making their own products. Millie Milliken talks to the people who are doing it their own way 'I'd like to get everything branded off the back bar,' James Banks tells me boldly on a crisp winter's afternoon in the Yorkshire countryside.
With the capital enjoying a flurry of openings this year and next, we take a look at the best private members clubs for events
We set four bartenders the challenge of creating and mixing their best sherry cocktails for Christmas
London's hotels are on the up and taking over town. Book your group in to enjoy some of the city's most exciting new event spaces
Wave goodbye to the naff office do – and say hello to an on-site celebration with money saving, motivation and millennials in mind
Lifestyle
It’s been a tough couple of years and for a lot of people, a chance to stop and reflect has also meant some well-deserved time to set aside for more holistic endeavours. Endeavours like meditation.
Skip to content The death of someone in the public eye can affect you more than you might think. Here's what to do if you're impacted by grief, according to an expert. Do you remember where you were when Princess Diana died? I can. It was the morning of 31 August 1997.
Business travel used to be a luxury-lite experience, featuring trouser presses, UHT milk and conference calls in your dressing gown. However, times (and travellers' needs) are changing. The line between business and leisure has never been so blurred, and 'bleisure' - like the word or loathe it - is rife on the London hotel scene.
Skip to content Black Friday 2019 is almost upon us, followed closely by Cyber Monday and - of course - the Boxing Day sales. But why do we love a shopping sale, and when does our desire for a bargain go too far? Stylist investigates.
skip to main content "Until now, I have never told people about my disorder..." What was the first thing you thought about this morning? Work? How much sleep you'd had? Regret over drinking that extra glass of wine last night? For me, and probably for you, it can be all of the above in any given week.
Elephant spotting on safari, snorkelling with dolphins and dancing across the Equator - honeymooners will need to rewrite their bucket lists after a trip to Kenya
skip to main content Stylist logo Open site navigation Close site navigation Copyright © 2010-2018 Stylist People "I felt completely helpless and yet entirely responsible. But I did nothing." To the three women I haven't been able to forget, I hope you're well. You don't know me. In fact, I don't know you.
It may not have the sexiest reputation, but Jersey packs an impressive punch for a long weekend thanks to sandy beaches, sprawling vineyards, Michelin-starred restaurants and boutique accommodation - despite being just nine miles long and six miles wide.
With a big new congress centre and neighbouring Magaluf bene ting from a timely rebranding, Majorca’s capital is a MICE destination to watch
Tired of archery, It's a Knockout and treasure hunts? Avoid the eye rolls and send your group on one of these unusal teambuilding days
From its mountain peaks to the cities at their feet, the dramatic canton of Bern has venues to suit a variety of events. We went up high to take it all in
We take a look at the most iconic bridal outfits in recent history
As the curtain falls on its biggest ever redevelopment, we explore what £80m has done for our good old National theatre
Culture + entertainment
skip to main content Stylist logo Open site navigation Close site navigation Copyright © 2010-2018 Stylist Life Posted by Millie Milliken Published Is the woman who 'once had three dates on a single Saturday and still had time to defrost my refrigerator and rotate my tyres' the ultimate feminist TV hero?
As the HBO rom-com-cum-generation-defining series enters its second decade, a millennial approaching her third looks back at how SATC has featured in her life
In case you don't know, there's a heat wave in the UK at the moment (of course you do, we're all chuffing on about it). The restless nights, the sweaty palms, the acute nausea; symptoms we've all become bedfellows with in recent days.
Nineties nipper - and journalist - Millie Milliken talks about her love of Britney Spears and her hatred for music snobbery. And if you don't like it...
Words: Millie Milliken Photos: Johan Persson After a recent viewing of the original 1951 film of An American in Paris, it was hard for us to imagine anyone other than Gene Kelly in the role of ex-GI Jerry Mulligan. But then we saw Robert Fairchild in this new West End supershow.
Buckle up for a raging masterpiece on marital woe made famous by Elizabeth Taylor and Richard Burton
Acting heavyweight Ken Stott shines in this classic revival about the theatre
Tim Minchin makes the ordinary extraordinary in a musical we’d watch again and again
US cheese meets UK humour in this panto-esque version of the Disney classic
Debauchery, dark humour and solid performances make Brecht’s musical drama a riot
R.L. Stines's grotesque Goosebumps stories were responsible for many a sleepless night during my 90s childhood. But I'm older now. I'm not scared of living dummies or creepy masks - am I? As I make my way into The Vaults under Waterloo Station, I'm beginning to wonder.
The play of the year (so far) cuts close to the bone as it asks us, are we all addicts?
The last 12 months have been busy for Ralph Fiennes. You'd think taking on the responsibility of heading up MI6 for Daniel Craig's 007 would keep him fully occupied but, lucky for us, that's not so.
Intelligent playwriting is matched with stirring performances in what may be our play of the year
We joined a packed audience to witness the spectacle of the year, and it didn't disappoint