The Best Cider to Enjoy this Summer

A cold sip of cider under the summer sun high in the sky – ah, beautiful. Far too often overshadowed by its rivals, the right cider can be pitch-perfect for thirst-quenching, easy drinking fruit and crisp lightness.

The barrage of sweet and fruity flavoured expressions some years ago now helped relaunch cider to the masses, and these light, easy-drinking numbers (when done well) are crying out for summer sipping. Some hearty apple ciders are probably best enjoyed in colder months, but there are tonnes of crisp creations made to cool you down in the basking sun too.

Unfortunately, unless you’re a regular drinker, cider can be one of those drinks where a bad bottle can put you off for life. Or perhaps it didn’t even need to be bad – maybe you just tried a super tart apple cider when you like sweet and fruity numbers? Or maybe you got burnt by a cloyingly sweet berry cider when you like complex wine-style apple ciders? Give it another go!

These selections go through various apple, flavoured and low-alcohol ciders that are crying out for a summer session, from supermarket bargains to complex characters. Let’s go scrumping.

APPLE CIDERS

Henry Westons Vintage Cider

Sometimes the best-selling drink in a certain category is a mystery to us, but when it comes to this being Britain’s best-selling cider, we know exactly why. Medium dry, a deep oaky flavour anchors every easy-drinking sip. The texture is full-bodied as the apple steals the show, delivering just the right kick of sweetness alongside tart fizz. A really well-rounded summer sipper.

Size: 500ml
ABV: 8.2%
Find here: £2.60

Cornish Orchards Golden Cider

A chilled glass of this is superb on a hot summer’s day. Cornish cider is legendary and here the mix of dessert and bittersweet apples produce a wonderfully refreshing balance of tasty and refreshing. It has a lovely crisp and clean feel to it too which you want on a hot day.

Size: 500ml
ABV: 5%
Find here: £2.50

Frome Valley Henney's Dry Cider

You can find this at most UK supermarkets and most cider enthusiasts will know it. They’re a small independent cider maker using locally grown apples to make this award-winning completely natural cider. It’s clean and smacks of quality beyond its price. It isn’t the fizziest, but still brings crisp refreshment. Poised perfectly.

Size: 500ml
ABV: 5%
Find here: £2.50

Showerings Triple Vintage Cider

From the 1950 Brewers Exhibition to the latest IWSC and Great Taste Awards, Showering have been winning awards for their Somerset cider for years and it’s easy to see why. The finest local late-season Dabinett apples are picked at perfect ripeness just seven miles from their Shepton Mallet cider mill, bringing interesting bitter orange notes. These three vintages combine for a lightly carbonated, dry, tannic cider, with the 2021 crop injecting light freshness and the older vintages giving great characterful depth. A must-try for all cider lovers.

Size: 375ml
ABV: 6.8%
Find here: £45 (for 12)

FLAVOURED CIDERS

DukesHill Whisky Cask Cider

From the Royal Warrant-boasting DukesHill comes this beautiful whisky-aged dry cider. Whisky isn’t the first thought when summery cider enters the mind, but here the six months of single malt Scotch ageing just impart some delicious notes of oaky vanilla and honey. It’s ridiculously smooth with a perfect kiss of golden richness and the bottle is a beauty too.

Size: 330ml
ABV: 6.7%
Find here: £16 (for 6)

Lilley’s Mango

Somerset producer Lilley’s have mastered something that isn’t easy to do. Sweet, fruity ciders are what increased its popularity but many of these can be horribly cloying. Lilley’s have a really fun range of inviting flavours that are mainly sweet, but tasteful and refreshing with it too. Rhubarb, Pina Colada, Woo Woo, Passion Fruit Martini, Rhubarb, Peach… the list of flavours goes on, but their Mango is beloved.  Aromatic mango takes the baton from tart apple for mouthwatering tropical flavour.

Size: 500ml
ABV: 4%
Find here: £2.50

Galipette Rosé Cidre

This stubby bottle stands out on the shelf, and the next thing you’ll notice is the French name. Galipette’s apple cooperative is the oldest of its kind in France, uniting apple growers from Brittany to Normandy. Made with rare, red-fleshed Pommes à Chair Rouge, their Rosé has a beautiful colour to it – but one that naturally varies slightly with every harvest. The ancient process of ‘keeving’ prevents the wild yeast fully fermenting, so natural sweetness is maintained, backed up by bright, fresh acidity. Perfect in the sun and a charming little bottle too.

Size: 500ml
ABV: 4%
Find here: £2.50

Old Mout Cider Kiwi & Lime

Old Mout (actually pronounced Old Moot) make some really light and refreshing sweet ciders, and the Kiwi & Lime is crying out for summer sipping. It’s a New Zealand cider that’s blended with kiwi and lime juice for loveable fruity fizz. The kiwi sweetness is aromatic and natural tasting, avoiding the pitfall of many similar ciders. The zesty lime balances things out nicely with a gentle tang. Incredibly drinkable.

Size: 500ml
ABV: 4%
Find here: £2.50

NO-LO CIDERS

Stowford Press Low Alcohol Apple Cider

No, not all No-Lo cider tastes like fizzy apple juice. This Stowford Press bottle scooped up some prestigious awards at the Cider Masters, praised for its surprising depth of flavour. Expect apple slices rolled in honey, seductive smoothness, and total refreshment. Really well done.

Size: 500ml
ABV: 0.5%
Find here: £2

Phantom of the Orchard Lo-Alcohol Cider, Cotswold Cider Co.

This picked up the top award in the Low & No category at the International Brewing and Cider Awards 2023, off the back of 2 Great Taste Award stars. Full-flavoured and cloudy, the apple begins crisp and smooth before deepening with a richness – it packs a surprising punch for 1% ABV. Great balance of sourness, tannins and sweetness. It’s unfiltered so give it a good shake before serving!

Size: 330ml
ABV: 1%
Find here: £2.25

If you want more cider recommendations, then check out our Best of British guide here!

Picnic Mixes: Getting Pre-Made Summer Cocktails Right

The Summer sun has been flirting with the idea of making more sustained appearances in the very near future - this is the type of cautiously optimistic wording is necessary for a US-born spirits writer now living in Glasgow). So, the season of beach days, picnic outings, and cocktails on patios has begun.

For those wanting to forego rising pint prices, avoid disappointment in beach bar drinks, or opt-out of the hit-or-miss grocery store canned alcohol, fear not, an alternative has arrived. A money saving, people pleasing, fun inducing, and flavour packed option is to create your own make-ahead cocktails. There are many easy-to-make and perfectly transportable ways to maximize all the outdoor imbibing possible.  After understanding a few simple techniques (and a few common mistakes) the following recipes will ensure delightful drinks for these dog days.

Style #1: TROPICAL OLD FASHIONED 

Technique Tip: DILUTION 

For those seeking a more spiritus option for your summer sipper, the Old Fashioned is a go-to for a cocktail needing to be more spirit-forward - a term used in the cocktail community to signify a strong, but still enjoyable, presence of alcohol flavour. When creating a big batch of Old Fashioned, especially one to match those sunshine vibes, the necessities are: spirit, a syrup, and a jazzy flavour element. Another necessity, one of the most important and often overlooked elements in making any cocktail, is Dilution. In cocktail bars, dilution comes from stirring or shaking the cocktail before it makes it into the glass. When creating a make-ahead or batched cocktail, forgetting to account for dilution can cause some painful faces amongst picnic-enjoying pals. 

A fun and summery solution to this is to choose a diluting ingredient that is delicious and interesting. For tropical treats, there is an unbeatable secret ingredient: coconut water. Standard cocktail dilution in cocktail bars is usually around 20%, so adding this much coconut water will soften the edges of the spirit strength that would normally accompany this style of cocktail. Coconut water has a light flavour to add to the cocktail without overpowering. It also adds a wonderful texture to the cocktail making it seem more decadent than just regular water. To see this effect in action, make this: 

DOMINICA DIRTY DANCING 

Ingredients (for 14)
500ml Kromanti Tamarind Rum 
200ml Coconut water 
100ml Monin Spicy Mango syrup 

Method
Combine all ingredients into a bottle, seal, swirl to combine, and chill before serving.

Style #2: SUPED-UP U.S. LEMONADE 

Technique Tip: FRESH JUICE

The US and the UK use the term lemonade very differently. In the UK, it is a carbonated citrus soft drink. In the US, it is a sweet and sour lemon mixture stretched with still water and enjoyed as a summer refresher. Because carbonated drinks lose their bubbles and change flavour when they are mixed and transported, the US style is more reliable for picnic punches. The ingredients to this style can also be the most easily acquired, containing just spirit, citrus, sugar, and water.

This style lemonade can be easily created using equal parts, lemon juice, and simple syrup. But it doesn't have to stay simple. When mixing it up, any jazzy elements can be added or substituted to increase the intrigue. Swap out the fresh lemon for fresh lime to make a limeade. Substitute in fresh grapefruit juice to make a bright but bittersweet pink lemonade. And the simple syrup can become as complicated as the function merits. A vital part, but most common mistake of this style is the emphasis on fresh citrus. Many are tempted to buy bottled or carton juice and the flavour won't be a fraction of what it could be if it isn't fresh. While this make may take a bit more elbow grease, it will be wonderfully worthwhile. The proof is in this punch: 

PUNCHED-UP PINK LEMONADE 

Ingredients (for 6)
100ml Pomegranate grenadine 
200ml Absolut Citron Vodka
300ml Still water

Method
Combine all ingredients into bottle, seal, swirl to combine, and chill before serving.

Style #3: MIZUWARI 

Technique Tip: COMPLEXI-TEA

Mizuwari is a style of enjoying spirits which originated in Japan. It simply involves stretching the spirit with cold water to the desired length. Adding water to spirits encourages responsible enjoyment, and also a more intentional, slow, and savoring experience. This was originally done with shochu and, more commonly now, with whisky. Though the Japanese highball has become more popular, the mizuwari style still lends itself well to the Summer party.

A straight spirit mixed with cold water isn't everyone's ideal. But, again, with small adjustments, a simple serve can become a magnificent centrepiece for any park party. Replacing the cold water with an iced tea will add complexity and flavour without too much work. The result will be even more impressive and enjoyable when combined with a tasty liqueur and a tea with some citrus or tannin taste to it. The tartness of the tea will act like a touch of citrus, and any tannin-like bitterness will balance the sweet. Start with this one and experiment from there:

FINAL OBOL (for 5-6)

Ingredients
250ml Dried hibiscus tea (chilled)
200ml Hayman's Old Tom Gin
150ml Giffard White Creme De Cacao
10 dashes Dashfire Cardamom Bitters 

Method
Combine all ingredients into bottle, seal, swirl to combine, and chill before serving.

These fun and fancy, but easily executable ideas will bring the scorch to any summer outing. The recipes are simple enough to be able to build from home with just a few ingredients. The recipes are also built to be able to substitute any one of the ingredients for a similar ingredient of the same style. Following the Technique Tips will make sure that any picnic, park day, beach outing, or summer soiree will have smiles and compliments following each sip. With simply a jug, bowl, thermos, or previously emptied liquor bottle, these ingredients are ready to be poured in and packed up to go. 

For more delicious cocktails from the DRINKLUSIVE creators, check out this article from Miley or this one from Fowwaz! 

By Zach Sapato 

What’s The Difference Between Tonic Water and Soda?

Tonic, Club Soda, Soda, Seltzer, and Sparkling Water – there are a few different terms both in the UK and across the pond to describe what is essentially fizzy water. But are they all just that – fizzy water?  Well, yes and no.

Most of the time, sparkling water, soda, seltzer, and club soda are now essentially the same thing. Sparkling water is more of a British term, whereas the other two are more American. Club Soda is more of a brand-focused term, seltzer is from Germany and soda is the generic name for what we could call sparkling water in the UK – but as you’ll probably know, it’s mostly used interchangeably these days.

Of course, there are some differences. Different water, production and brands vary in terms of minerality and bubbles. Not only that, but club soda tends to have more minerality added rather than naturally occurring. Seltzer, however, is less minerally so more like plain water that has been carbonated. But give or take, they’re generally the same; carbonated water with varying levels of minerals in them.

Tonic, on the other hand, is notably different from soda. So, if you’ve ever been curious as to the difference or in wondering what difference they will make to your drink, then keep reading!

The Difference Between Tonic Water and Soda

Fundamentally, tonic water has a more bitter flavour than soda or sparkling water. Whilst soda has carbonation and minerals, tonic water usually has quinine added, as well as sugar/sweetener and sometimes other botanicals and flavours.

Tonic has a medicinal history. When colonising, British people looked for measures to protect themselves against malaria in much of India and Africa. Using knowledge discovered by indigenous South American communities, they started to include cinchona tree bark for its alkaloid, ‘quinine’ which helps to prevent malaria spreading.

The difficult-to-consume bitter taste began to be tempered with sugars and flavours, and then carbonated by businessmen like Erasmus Bond and companies like Schweppes. This, paired with gin, became an iconic British serve.

There isn’t as much quinine in modern tonic water as there used to be to make it more palatable and less medicinal, balanced out by ingredients like corn syrup and cane sugar.

Soda has none of this – it’s far more neutral tasting. That’s not to say that tonic water is intensely flavoured, but it certainly brings more to the flavour table than soda does.

What Are The Different Flavours of Tonic Water?

Once upon a time it was only original, or Indian tonic water available to drinkers. Of course, now, like any drinks product, customisations and spin offs are everywhere. The truth is brands like Franklin & Sons have been innovating in this space so the selection of flavours is now incredible. We went through a couple here, such as Sicilian Lemon and Rosemary & Black Olive.

The original Indian tonic (mostly with just quinine) is still the most popular, mostly as the T of G&T, but there are some other increasingly popular flavoured tonics. Lemon, Mediterranean and Elderflower for example.

Even within Indian tonic water, the subtleties from brand-to-brand change. You can find light options (with less sugar), citrus-led options, more/less bitter options – pretty much anything.

What Are The Different Flavours of Soda Water?

Original, plain soda, as discussed, is carbonated water with varying levels of minerals like salt. But there are many flavoured sodas out there too. Franklin & Sons for example, produce Guava & Lime, Pineapple & Almond, Mandarin & Ginger, and Pink Grapefruit. If you can imagine it, it probably exists.

Where you have to be slightly careful is that ‘soda’ is sometimes used to refer to fizzy pop style drinks in general. It should be quite clear from the packaging, but just make sure you don’t pick up a super sweet fizzy drink instead of a soda water style drink… unless you want it of course.

Should You Drink Tonic or Soda Water?

Surprise, surprise, this all comes down to personal preference. Both drinks have similar benefits which is that they let the spirit alongside them shine. If you’re fed up with super sweet fizzy drinks or intense juices dominating your serves, then both soda and tonic can dilute the mix and let the existing ingredients shine.

Take gin for example. If your gin is very complex and flavourful, then a simple soda, or flavoured soda to complement, might be perfect. However, if it’s a sweet gin, maybe some bitter tonic will balance things out. A Mediterranean tonic with herby citrus tang is brilliant with gins of the same nature, whereas an Elderflower tonic can really bring a floral gin to life.

There’s no one rule fits all policy when it comes to soda or tonic – it depends on the flavours you want, the flavours of your tonic/soda, and the drink you’re combining it with.

If you’re looking for more ideas to mix with gin, then find our suggestions here. Alternatively, we have some tonic recommendations here, from our favourite supermarket own-brand tonic to premium fizz. Experiment and mix tonics and sodas in all their flavours with your favourite drinks – they’re subtle, but they make a big difference.

Ten Mezcals Perfect for Sipping

Let’s talk about Mezcal - the world's fastest growing spirit! One of Mexico’s most epic exports! A spirit drenched in history, ancestry and rich, deep culture! Mezcal is more than just a spirit in Oaxaca, Mexico (where about 80% of the stuff is made), it’s a way of life. Bottles of Mezcal grace every dinner table at every family gathering; it flows freely in restaurants and even sits as an offering on the intricate altars that honour lost loved ones every year during Dia De Los Muertos. 

For only a few years now, Mezcal has been drip-fed to the western world. As the collection of expressions, agave styles and regions has fallen into the hands of bartenders, so has expanded the diverse array of cocktails sprouting up in the world’s most high end joints every other day. However, what do the master distillers behind Mezcal brands think about these mixological delights? Well, it is not an uncommon answer to receive something along the lines of: “I like the cocktail. I’d rather just drink the Mezcal.” 

Great Mezcal should be ‘sipped with kisses’, just like one might enjoy a fine single malt - no lime and salt in sight! Mezcal is traditionally served at room temperature, and when enjoyed the right way, might open your mind to the huge variety of spirit styles that can be created from the over forty agave species that are distilled into Mezcal! Most - but not all - Mezcal have a smoky, vegetal and herbaceous quality, but the final product comes down to the style, agave species, region and choices made by the distiller, or Maestro Mezcalero. 

There’s a Mezcal for every occasion. We’ve collected ten Mezcals perfect for sipping. Sit back, relax, and delight in the wonders of the ancestral agave spirits of Mexico.

Quiquiriqui Espadin

Handcrafted and made to order, Quiquiriqui (try saying that three times fast) is a shining, affordable example of what family run, artisanal Mezcal has to offer. Espadin is the most common agave variety to be found in Mezcal, and offers vegetal, woody and peppery notes to the final product. The fibres of the plant are cooked in huge stone pits and then crushed with a Tohana - a huge stone wheel - which is then fermented and distilled. What we’re trying to say is, Mezcal takes an incredible amount of work, attention to detail and effort, and Quiquiriqui provides a fantastic place to start on your Mezcal neat sipping journey.

Size: 700ml
ABV: 45%
Find here: £36

Lost Explorer Espadin

The Lost Explorer harnesses the power of travelling through alcohol. When you sip the gently smoky liquid from Oaxaca, you are transported, at least in part, to the place and time that it was made. With Mezcal, the flavour emerges from the soil, the terroir and biodiversity of the region, not to mention the eight years it takes for Espadin agave to reach the required maturity to make Lost Explorer Mezcal. Lost Explorer helps promote biodiversity by planting three new wild agave for each plant they harvest.

Size: 700ml
ABV: 42%
Find here: £62.65

Koch Tepeztate

Tepeztate Agave takes a whole 15 years to reach maturity. That’s 15 whole years before Koch can even begin to cook, ferment and distil the heart of the plant to make their deliciously herbaceous and floral Mezcal. Hailing from the region of San Baltazar Guelavila in Oaxaca, Koch El Mezcal considers their liquid offering to be an art form, and when one considers the historic value of Mezcal, it’s hard to disagree with them. Enjoy sipping this agave spirit knowing that those that create them are dedicated to the survival of the niche agave plants they use, and the biodiversity of the soil in which it grows. Densely smoky, oaky and brimming with herbaceousness. 

Size: 700ml
ABV: 46.8%
Find here: £52.91

Picaflor Espadin

A celebration of the Hummingbirds role in the pollination of Agave Espadin, Picaflor exclusively uses this agave varietal. Distilled in copper pot stills and completely unaged, this Mezcal offers everything and more that one may want from a Oaxacan Espadin. Expect mild smoke, tropical fruits and citrus. Picaflor operate with a “hand to hand” philosophy, meaning the bottle travels from producer, to distributor, to consumer with as little alteration as possible. What you find in and on this bottle is as you’ll find it in the San Luis Del Rio region of Oaxaca, Mexico.

Size: 700ml
ABV: 42.9%
Find here: £40.81

Don Amado Mezcal Rustico

Distilled in Oaxacas highlands, Don Amado is crafted by the Arellanes family, who have been producing Mezcal for well over 300 years. This Mezcal is steeped in tradition and boasts a generational craftsmanship that makes this both complex and approachable. This particularly ashy, nutty Mezcal is fantastic served neat. The Agave Espadin is slowly roasted in firewood embers and distilled in traditional clay pot stills. They’re notoriously difficult to maintain, and make some of the finest spirits one will ever come across.

Size: 700ml
ABV: 47%
Find here: £64.49

Mina Mezcal Blanco

Mina really sets itself apart from other Mezcal by way of its production method. A truly sustainable product, Mina is cooked in a brick kiln that doesn’t require any firewood to fuel, and yet still boasts pronounced smoke and vegetal, earthy aromas. A true triumph of both modern and traditional techniques makes this Mezcal a unique sipping experience, but also provides a real ethical choice. Despite being bottled at 46%, this Mezcal is smooth, lightly citrusy with a chocolate finish. 

Size: 700ml
ABV: 46%
Find here: £45.49

Casamigos Mezcal

You’ll find most Mezcal comes from a long line of family-run distilleries, producing the finest of liquids using traditional techniques passed down through the bloodline. Casamigos is a 5th generation Mezcal, and the agave cooks for a whole 6 days in a pit of volcanic rock making for a particularly smoky, peppery flavour profile. Celebrity inclusion is a source of controversy in the world of agave spirits, but George Clooney’s faith in this distillery has proven not only profitable, but propelled a fantastic family led Mezcal into the global market. 

Size: 700ml
ABV: 40%
Find here: £62.45

Del Maguey Vida De Meurtas

Produced in the small single village in the beautiful town of San Luis Del Rio, this limited bottling celebrates the ancestral traditions of Dia de Los Muertos (Day of the Dead) and is dense with rich berry notes, spice and red chilli. In their own words - “A perfect choice for those who wish to explore a mezcal that unites tradition with moments of reflection and festivities” - we couldn’t agree more! Celebrate the life of the dead today with this delicious sipper. 

Size: 700ml
ABV: 45%
Find here: £48.31

Sin Gusano Espadilla and Papalome

With different agave varieties comes endlessly unique expressions of Mezcal, this blend is mostly Espadilla Agave, but also uses 10% Papaolome in the roasting and fermentation. It has that complex quality one tends to get from traditionally clay pot distilled Mezcal, and, fascinatingly, the distilled spirit is condensed down in a hollowed out tree trunk before being bottled for your sipping enjoyment! Expect a delightfully mellow, minerally spirit with chocolate and citrus peels. 

Size: 500ml
ABV: 45.8%
Find here: £50.59

Dangerous Don Joven

This award winning Artisanal Mezcal has one goal in mind - bringing people together! Mezcal is a communal experience in Oaxaca, something to be enjoyed with those you love, and Dangerous Don provides the perfect vessel for an evening with those who mean the most to you. In a male dominated industry, Dangerous Don is proudly female run and owned, and has a commitment to supporting the family led traditions of Mezcal. Richly aromatic, smoky and vegetal.

Size: 700ml
ABV: 45%
Find here: £49

You’ve learnt a lot about sipping Mezcal, now, what to mix it with? Why not check out these Six Stunning Margarita Variations.

By Miley Kendrick

Does The Type Of Alcohol Or The Order You Drink Them In Affect Sickness And Hangovers?

‘Grape or grain, but never the twain’

‘Beer before liquor, never been sicker; liquor before beer, you’re in the clear.’

‘Bier auf Wein, das laß sein - Wein auf Bier, das rat' ich dir.’

‘Bière sur vin est venin, vin sur bière est belle manière.’

There are all kinds of sayings and phrases from across the world about which order you should drink different styles of alcohol in, or whether you should even mix at all. Are there certain combinations that cause sickness, or is it all a myth? Let’s get to the bottom of it.

Why can alcohol make you ill?

The popularity of phrases like these probably stems from just how universally horrible a bad hangover can be. The idea that you can follow a one-line rule or avoid certain drinks in certain orders is comforting, because it means a hangover can be avoided next time. They’re also born out of coincidence. A fellow drinker may advise you to drink in a certain way because when they did that, they were fine the next day – but it’s far more likely that it wasn’t the order of drinks that helped them, but something else like food, water, speed of consumption etc.

The truth is, alcohol irritates the stomach lining, increases acid release, and causes inflammation. Basically, the body doesn’t like alcohol. As a result, too much of it and its reaction is to expel it and make you feel uncomfortable so that you avoid drinking more. It’s looking out for you, even if it doesn’t feel like it when you’re hunched over a toilet.

What causes a hangover?

But, even if you make it through the night unscathed, you have the morning hangover to contend with. Alcohol increases urination and triggers an excess loss of fluids – this dehydration results in fatigue, headaches, and thirst. Building on that, your sleep quality will be much poorer, so you’ll also feel tired from this.

Alongside dehydration, you have ‘acetaldehyde’ which forms when the liver breaks down alcohol. This is toxic which also exacerbates symptoms. The livers breaks alcohol down at a rate of 10ml of pure alcohol each hour – which is roughly a single shot of vodka in the UK. Exceed this, and your body struggles to keep up.

Congeners are also in drinks – these are compounds other than ethanol, like methanol. They break down into other toxic compounds and are shown to increase hangover severity.

Finally, alcohol also affects cytokine concentrations in the immune system, and studies show that these create hangover-like effects also.

The combined effects of the above creates the hungover feeling. Now, whilst some of these effects will be completely unavoidable if you drink large quantities of alcohol, does the type or order of your drinks affect how the severity of your hangover?

Is it bad to mix your drinks?

Researchers from Witten/Herdecke University in Germany and the University of Cambridge did thorough experiments involving the order of drinks and whether it affects hangovers. They had groups drink either just beer, just wine, or beer then wine, or wine then beer. Then they swapped all the groups around and ensured everyone drank the same amount of water for their body weight so that the only variable was the style of alcohol drunk.

The result? It made no difference. None at all. They only found that women tended to have slightly worse hangovers, and that perceived drunkenness (irrespective of drunkenness) made a slight difference. In other words, if you believe that you’re extremely drunk, you’re more likely to feel worse.

There are some arguments that mixing drinks can cause nausea, but this is far more down to personal taste and inhibition. By this, we mean that if you stick to relatively low-alcohol beers that you enjoy the taste of, you are less likely to feel sick than putting yourself through a foul-tasting high-alcohol shot – the sudden discomfort of which may trigger nausea.

Are certain drinks better for avoiding hangovers?

In short, no. It’s all about how much you drink and how fast. However, there are things called ‘congeners’. These are substances produced during fermentation other than ethanol/alcohol e.g. acetone, fusel oil, tannins, ketones, esters etc. and artificial inclusions like flavourings and sweeteners.

Something like Bourbon whisky is believed to contain 37 times the quantity of congeners as vodka, a cleaner more neutral spirit. The evidence is far from conclusive, but clear drinks such as white rum, gin and particularly quality vodka have less of these and create milder hangovers. It’s believed that the more distilled something is, the less congeners are in it (generally). This theory is why some drinkers believe that pure, top-quality liquors don’t give bad hangovers like ‘cheap and nasty’ liquors.

Why? Well, some researchers suggest it makes breaking down alcohol more difficult because the body can’t fully focus on breaking down ethanol, meaning alcohol and byproducts linger. Further to this, they may also stimulate stress hormones and inflammation.

Do different types of alcohol get you different types of drunk?

This also falls within the ‘old-age wisdom’ bracket, but again, the answer is no.

There is no evidence that tequila makes you dance, or whisky makes you aggressive or anything else. Any perceived differences come from the strength of the alcohol, the reputation of the drink, the context in which it’s consumed and your personal history. For example, if you had tequila once and happened to dance a lot that night, the next time you have tequila, you’re already preparing yourself for the same feeling… which can actually trick you into believing the effect is real. It’s all in your head. The brain is a funny old thing.

How to avoid a hangover

·        It’s obvious but worth stating. By far and away the most powerful factor when avoiding hangovers is the amount of alcohol consumed. Drink less, feel better. The same goes for the rate of consumption.

·        Food in the belly slows absorption and minimizes sickness.

·        Alternating alcoholic drinks with a glass of water can help stave off dehydration. Or even better is if you can intake electrolytes which are lost during urination.

·        Once the hangover has hit, it’s only really Father Time that can help. Having said that, medicines like paracetamol and stronger similar tablets can ease headaches and replenishing liquids and electrolytes is important.  A proportion of hangovers are also mental, which is why distracting sensations such as cold-water swimming can help.

If you fancy swerving any risk of a hangover, then how about exploring No-Lo drinks here? They just get better and better.

What Are Aromatised Wines?

Aromatised wines have ancient roots that date back thousands of years. In hunter-gatherer societies, wine-like drinks were infused with botanicals for rituals, ceremonies and medicinal purposes. In Ancient Rome, wine was mixed with water and spiked with herbs and spices. The Romans initially aromatised lesser quality wines to make them more palatable and we know drinking aided their digestion. Intriguing flavours with medicinal properties derived from nature were considered both beneficial and enjoyable to drink.

Today, our modern aromatised wines are important in bar and cocktail culture and, of course, every home bar should have some in stock (preferably chilling in the fridge) in readiness for that drinker who always appreciates a more sensory flavour experience. 

Not suited to all tastes, bitter-sweet drinks are enjoyed by many people, especially those who enjoy dark chocolate. And just like chocolate, sweetness falls on a spectrum. If you’re a home bartender you never know when a sudden desire for a Manhattan, Negroni or Martini might strike in one of your guests. Like every good Boy Scout or Girl Guide, being prepared is imperative. 

WHAT’S THE DIFFERENCE BETWEEN FORTIFIED WINES AND AROMATISED WINES?

Whenever wine has neutral distilled alcohol added, it is fortified, i.e it’s been strengthened. The biggest players in fortified wines are Port, Sherry and Marsala. But none of these regional tipples (from Portugal, Spain and Sicily respectively) are considered ‘aromatised’ wines. They are simply wines with higher ABV. 

Aromatised wines belong under the same family umbrella as fortified wines because of the alcohol added. ABV is typically between 14.5% and 22%. What differentiates this sub-category is the addition of aromatic botanicals. The wine becomes more complex with the addition of spices, herbs, roots, flowers, leaves and fruit. Bitter botanicals are characteristic, so to balance the bitterness, aromatised wine is typically sweetened, either with sugar or caramel colouring which can deepen the liquid’s colour as well as adding sweetness to the mix.

So the difference is - fortified wines have neutral alcohol added but no herbs or spices. Aromatised wines have neutral alcohol added and aromatic botanicals, sometimes sugar. Some brands use mistelle as an ingredient for sweetness which is a blend of slightly fermented white grape wine to which brandy has been added too.

BOTANICALS & DIFFERENT VARIETIES

The principal botanicals used in aromatic wines are bitter herbs: wormwood, quinine and gentian. The three main types of aromatised wine are Vermouth (wormwood), Quinquina or Chinato (quinine/cinchona) and Americano (wormwood and gentian). Vermouth far outweighs the other varieties in worldwide popularity because of its use as a staple in many popular cocktails so that’s what this article focuses on. The most famous Quinquina is Dubonnet, an aromatised French red wine often enjoyed as an aperitif. Americano is an Italian aperitif which can be an aromatised version of Bianco or Rosa wine.  

Other botanicals used in the making of aromatised wines are ones you may recognise from gin production - think exotic spices such as cardamom, cloves, and cinnamon. Citrus peels, roots, flowers, and barks may also be used, adding layers of nuance and complexity to the wine's flavour profile. Each ingredient contributes its character to the final blend.

VERMOUTH

The king of all aromatised wines, the name Vermouth comes from the German word for the intensely bitter herb, wormwood—vermut.

Strict rules exist around how it’s made and what counts as Vermouth:

The first rule is one of the flavourings must be wormwood (Artemisia absinthium). 

The plant’s weedy, eucalyptus, intensely herbaceous character attacks both the front and back palate which means that infusing wine with wormwood in any meaningful quantity imparts great herbaceousness and a bitter undertone. Wormwood has been used for centuries as an anti-inflammatory medicine to reduce swelling and pain in joints and muscles, to aid digestion, and to treat skin infections and intestinal worms, hence its curious name. Wormwood is also a known ingredient in absinthe. The taste is extremely bitter but this can be sweetened.

The second rule for Vermouth is that there should be a minimum wine content of 75%. So, three quarters wine and a helping of wormwood and you’re well on the way to making Vermouth!

French and Italian Vermouth Origins

Traditionally Dry Vermouth was seen as the French style, while Sweet Vermouth was Italian. Although contemporary innovations have now blurred these distinctions, it’s good to recognise the origins. If you see Vermouth di Torino on a bottle label it means the liquid originates from Piedmont, the region of Italy around Turin, where Vermouth was first made. So as a rule of thumb, if Torino is on the label, you can expect it to be something pretty special.  

Today, modern Vermouths come from several worldwide wine-growing regions, not just France and Italy. Producers are permitted to use the name Vermouth as long as they adhere to the above rules. 

Colour and sweetness range across the full bitterness/sweetness spectrum, going from the light-coloured Extra Dry to Dry to Bianco/Blanco to Rosé/Rosata and finally Sweet (red) Vermouth. The first three of those are typically made from white wine but so too can rosé and sweet vermouth be made from white grapes. The final liquid that’s bottled doesn’t necessarily reflect the colour of the grapes the wine originated as, because caramel colouring is often added to white wine to create the red-coloured Sweet Vermouths. Here’s the spectrum from driest to sweetest:

1. Extra Dry Vermouth: The appearance of this is clear, the colour is pale lemon, and it tastes very dry with just a hint of flowers. Great for extra dry martinis. See La Copa Extra Seco, the Spanish Vermouth below. 

2. Dry Vermouth: More of a pale gold hue, this is a bit sweeter, spicier and has more herbal complexity than its extra dry counterpart. Shines in a martini or just sip this one neat (chilled) or over ice. The well-loved brand below is Noilly Prat Original Dry Vermouth de France.

3. Bianco/Blanco Vermouth: This one is medium lemon or gold in colour, tastes more tart and light and a bit like sweet vermouth but with a tangy citrus brightness. It's nice to sip alone or mix with soda or tonic. See the Argentinian Blanco Vermouth from La Fuerza below.

4. Rosé/Rosata Vermouth: Made with white or rosé wine to give it a naturally pretty pink colour, this Vermouth often bears a mix of sweet and bitter citrus and floral notes. You can sip it alone or mix it with soda or tonic. 

5. Sweet Vermouths: Colour is typically red and intensity can vary from medium amber to deep red. Made from any wine, they often have caramel added to deepen the colour and balance the bitterness of the wormwood with sweetness. A smooth, sweet, mouth-filling texture with some complexity coming from spicy botanicals. Sweet Vermouths are famously used in cocktails like the Manhattan, Negroni and the Negroni’s lighter, drier cousin the Gin & It. Cocchi VdT is ideal for this cocktail which would work well with lighter citrus or herbal gins.

HOW TO SERVE VERMOUTH 

Vermouth is an enjoyable drink you can sip slowly, either by itself or with ice and a slice of citrus or an olive. When you want something with flavour but not too much alcohol it’s a great choice. “Martini and Lemonade” or “Cinzano and Lemonade” was a popular choice for ladies in the 1970s, “with ice and a slice”. For a lighter option, mix vermouth with Indian tonic water and you’ve got a refreshing, uplifting beverage for ladylike sipping. 

Vermouth isn't just for sipping as the main alcohol in the glass—it's an important ingredient in famous cocktails like the Martini, Negroni, Manhattan, and Martinez. If you like making cocktails at home, make sure you have different bottles of vermouth at the ready. 

But don’t leave them on the shelf or stashed at the back of your drinks cabinet—because they don’t keep. While the elevated alcohol and sugar help to preserve vermouth longer than wine, once you open the bottle, it starts to oxidise and change, so keep bottles chilling in the fridge, ideally sealed with a vacuum stopper.

THE BEST DRY VERMOUTHS FOR A MARTINI

Vermouth tends to pair well with just about any spirit but its most famous partner in crime is gin to which it brings balance and nuanced flavours in the form of a Classic Martini - botanical bliss.

EXTRA DRY: La Copa Extra Seco (Spain)

Extra dry vermouth contains the least amount of sugar out of all the Vermouths. Spain popularised Vermut. Using a base of Fino sherry, this extra dry Vermouth is built around the Gonzalez Byass original 1896 ‘French Vermouth’ recipe. It has herbaceous and citrus aromas with a distinctive dry savoury character. Red fruits have been added to enhance the balsamic notes to give this a long, salty finish. Ideal for an equal parts Classic Martini (aka ‘Wet’ Martini) when extra dry is called for. If you like a Dirty Martini, this is one to try. Add an olive for garnish and a splash of brine.

Size: 750ml
ABV: 17%
Find here: £18.49

DRY: Noilly Prat Original Dry (France)

Made from a selection of the finest white wines with 20 different herbs and spices including aromatic chamomile flower and coriander from Morocco and bitter oranges from Tunisia. Pairs best with seafood such as oysters. This is best served chilled as an aperitif or in a Classic Dry Martini. Garnish “with a twist” of lemon peel.

Size: 750ml
ABV: 18%
Find here: £13

BLANCO: La Fuerza Blanco Vermouth (Argentina)

La Fuerza is an Argentine independent project that creates drink and food experiences with a strong local identity. This is their Blanco ‘Vermouth of The Andes’ crafted in Mendoza with wine made from Malbec and Torrontes grapes. Botanicals are sourced from different parts of the country and wild herbs are harvested from the foothills of the Andes. Notes of mint, wild thyme and sage, rosemary, anise, coriander seeds and chamomile flowers. La Fuerza Blanco goes well in any Martini, whatever your ratios or garnish preference. Alternatively, you may enjoy sipping it alone with ice or add some tonic water and a slice of lemon.

Size: 750ml
ABV: 17%
Find here: £21.99

THE BEST SWEET VERMOUTHS FOR A NEGRONI

Cocchi Storico Vermouth di Torino (Italy)

This iconic Sweet Vermouth from Piedmont, Italy was voted 2020 Top Trending Vermouth and 2020 Best-Selling Vermouth in the World’s 100 Best Bars. Produced using the same recipe Giulio Cocchi created in 1891. It has a remarkably complex flavour with rich, vibrant notes of cocoa, citrus and rhubarb with a balance bitter undertone. For the perfect Negroni, combine equal parts of Cocchi VdT, gin and bitters over ice. Stir and garnish with an orange peel. 

Size: 750ml
ABV: 16%
Find here: £20

La Fuerza Rojo Vermouth (Argentina)

Crafted from 100% Malbec, Mendoza-grown grapes and wild herbs harvested from the foothills of the Andes in Argentina. A local and unique Vermouth that is truly the ‘Vermouth of The Andes’. Earthy notes with mace, star anise, dried fruits and spice with notes of peppermint and green tea. Served in a Negroni, the earthy notes really shine.

Size: 750ml
ABV: 17%
Find here: £21.99

Bolney Rosso Vermouth (UK) 50cl 20% ABV £17.00

A delicious, award-winning English Rosso Vermouth from Bolney Estate in rural Mid-Sussex, pioneers of award-winning English wine since 1972. This vermouth has rich sloe and blackcurrant fruit flavours with caramel, eucalyptus and wormwood with faint rosé and elderflower blossom. Rich red colour with herbal and spicy tones. Awarded a gold medal at the 2022 World Vermouth Awards, this is a must-try for a fruitier-tasting red Negroni. Serve with equal parts Amaro, Bolney Gin and Bolney Vermouth over ice and garnish with a slice of candied orange.

Size: 500ml
ABV: 20%
Find here: £17

SOMETHING DIFFERENT TO TRY: ORANGE VERMOUTH

Denbies Orange Solaris is a hugely successful English white wine from one of England’s largest vineyards in Surrey. Made in the style of a red from 100% Solaris grapes, the wine stays on skins for up to five months to give it a unique, bold orangey flavour. At the end of 2023, Denbies released an aromatised version of this innovative wine: English Orange Vermouth made from the second pressings of Orange Solaris wine. There’s a crisp bitterness, apricot hues and a strong citrus character that nods heavily towards freshly peeled tangerines, bergamot, thyme and baked apple. This unique vermouth has bright notes that make a wonderful Orange Negroni. You can also enjoy this served over ice as a spritzer, mixing with equal parts of soda water and Denbies sparkling wine. 

How long does vermouth keep once the bottle is opened?

Whichever aromatised wines you decide to try, because of their wine base - which by EU and US law must be a minimum of 75% - these are not spirits so their shelf life is shorter than you may think. Once opened, keep your bottles in the fridge (whether white or red) and ideally use them within a month. If you doubt an aromatised wine’s condition, let your nose be the guide, just as you would with wine.  

Viva Vermouth! Happy sipping Vermouth lovers. 

By Robbie Jerram

7 Amazing Mint Julep Variations

Incredibly, some people claim the Mint Julep dates back to 900 A.D. What form it took then isn’t quite known but what we do know is that, like many cocktails around the world, it began life as medicine.

Before the American Civil War, particularly around Virginia, people drank it to settle upset stomachs and cure various sickness. The mint came last, as it joined sugar, water and usually rum at the time – not bourbon as is used now.

Variations of the recipe travelled southwards in the 1800s as bourbon cemented its place in the cocktail. Why? Well, word reached the northern states that The Whiskey Tax wasn’t being enforced in the south, so farmers travelled there, bringing the Mint Julep with them.

It’s now an iconic Southern American cocktail that people hold very dearly, becoming the staple drink of the Kentucky Debry. Everyone insists their specific way of making the Mint Julep is the best, so let’s take a look at the classic recipe and how you can switch it up to try something new.

The Best Mint Julep Variation for Purists

Classic Mint Julep

A few of the reasons the Julep fell out of fashion in the first place were how it’s made. It’s a relaxed cocktail that requires time – not suited to the busy modern pace of life. Fresh mint is needed, sugar needs time to dissolve, crushed ice used to be difficult to get and the signature silver cup (to see the chilled frosting) all require time and effort. The result though is a sensational hit of icy, minty freshness before a punch of sweet oaky caramel punch.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Use a Julep cup for the authentic experience, but if not, a rocks glass will do. Very lightly muddle 7 or 8 mint leaves in the simple syrup, add bourbon and then compress down with crushed ice. Stir until the glass is thoroughly chilled, top up with more crushed ice and of course, garnish with mint.

The Best Mint Julep Variation for Amaro Lovers

Italian Julep

Swapping out the Bourbon for Italian amaro brings a fruity, herbal bitterness to the Julep. This recipe was first created in rooftop bar Boleo, Chicago, and also creates a weaker ABV cocktail – which is handy because Juleps are supposed to be made slow but drunk fast. So many fresh, fruity layers and great depth.

Ingredients
40ml amaro (Cynar, Campari, Aperol etc.)
30ml grapefruit juice
15ml raspberry syrup (homemade or Monin)
15ml lime juice
Fresh mint (garnish)

Method
Unlike the classic Julep, this one needs shaking thoroughly with ice. Strain over crushed ice in a Julep cup or rocks glass and garnish with fresh mint

The Best Mint Julep Variation for Chocolate Lovers

Chocolate Mint Julep

With the vanilla and caramel from Bourbon and the fresh mint, chocolate is a natural addition to the party. The best way to bring it all together is a chocolate liqueur, like crème de cacao. It brings a creamier, richer texture and you can include your favourite mint chocolate as a garnish treat too. Delicious.

Ingredients
55ml bourbon
20ml chocolate liqueur (white creme de cacao)
10 mint leaves (save some for garnish)
10ml sugar syrup
Mint chocolate (garnish)

Method
Exactly the same as the original, very lightly muddle your mint in the syrup and then add bourbon and liqueur. Crush down with ice and add a sprig of mint and mint choc for garnish.

The Best Mint Julep Variation for Cognac Lovers

Napoleon Julep

This French-inspired riff swaps out the whiskey base for the rich, fruity complexity of Cognac. In a way, this harks back to the original Juleps which (after rum), often used brandy. Elderflower liqueur and green tea syrup bring aromatics and earthy flavours for a brilliantly complex, flavourful Julep.

Ingredients
60ml cognac (VSOP ideally)
20ml elderflower liqueur (St-Germain)
Mint leaves and lemon wedge for garnish
15ml green tea syrup

Method
Similar to the original method, add all ingredients to packed, crushed ice and build. It wouldn’t be a Julep without the mint sprig remember, but a slice of lemon is needed here too.

The Best Mint Julep Variation for Strawberry Lovers

Strawberry Mint Julep

This recipe is a great reminder of how you can so easily switch up a Julep. One of the ingredients in the original is syrup, so why not use flavoured syrups? They’re so simple, as you can simply infuse sugar and water with whatever flavour you like. Strawberry syrup’s delicious sweetness is super refreshing with the mint and tempers the slight heat from the bourbon. You could experiment with basil here too – so many variations such little time!

Ingredients
65ml bourbon
8 mint leaves (save some for garnish)
2 basil leaves (optional)
15ml strawberry syrup

Method
Muddle your mint and some basil too if you feel like it. Then simply compact this syrupy, muddled mix with crushed ice and bourbon. Garnish with mint and a strawberry too!

The Best Mint Julep Variation for Cherry Lovers

Cherry Mint Julep

Swapping out the syrup with a sweet liqueur is another easy way to mix up the Julep. Something like Luxardo liqueur goes down a treat with whiskey and works with the cooling mint too. A seductive, summery treat.

 Ingredients
60ml bourbon
10 mint leaves (save some for garnish)
20ml cherry liqueur (Luxardo)
Cherries for garnish

Method
Simply follow the original recipe but muddle the mint into the liqueur instead of syrup. Fill her up with plenty of crushed ice and bourbon and finish with a cherry or mint garnish!.

All you need now is a bourbon right!? Check out these great bottles for cocktails.

The ABC’s of Chardonnay

Image credit: Will Wong

Which of the following best describes you?

1. Always bring a Chardonnay.

2. Anything but Chardonnay.

3. Albariño, Bacchus or Chenin Blanc.

4. Assyrtiko Baby.

Have you met anyone who said they hate Chardonnay but love Chablis and Champagne? Well, Chablis is 100% Chardonnay and Champagne except Blanc de Noirs is likely to be a blend containing Chardonnay. Love it or hate it, Chardonnay is everywhere on wine shelves. It is a versatile grape that grows in cool, moderate and warm climates. With different winemaking techniques, Chardonnay comes in a broad range of dry white wines, from high-volume brands to premium wines that can age for decades when stored correctly.

Besides Chablis further north, Burgundy from north to south between Dijon and Lyon in eastern France is where Chardonnay began. In fact, the grape takes its name from the village Chardonnay in the Mâcon region; except you won’t see Chardonnay on the labels of Burgundian whites. Then there is the rest of the world from America (California, Oregon and Washington State) to England, Argentina, Chile, South Africa, Australia and New Zealand. Some wine enthusiasts even name their daughters Chardonnay. Chenin or Cabernet have a long way to go in naming rights.

These used to be the principal versions of Chardonnay: the limestone, flinty and steely Chablis, and those judiciously oaked but still restrained Bourgogne whites; to the big, buttery and oak in your nose New World contestants primarily from Australia and California in the 1980s. Fashion comes and goes. If anything, there seems to be a convergence between styles. Many Australian and Californian Chardonnay now gravitate towards the Burgundian style. Clare Valley Chardonnay in South Australia mimic Burgundy in everything, except for their different climate and terroir. 

With differences in terroir, climate and winemaking styles, let’s take a wine trip around the world from Chile to Australia, then Burgundy, California, New Zealand and finish our Chardonnay expedition in South Africa.

Sainsbury’s Taste the Difference Chilean Chardonnay 2022

Image credit: Will Wong

Founded in 1880, Santa Rita Estate's vineyards in the Casablanca Valley region are 500 metres above sea level close to the Pacific coast, with cooling sea breezes and morning fogs helping Chardonnay grapes to ripen slowly. This microclimate results in high acidity with intense fruit and flavours, all essential to make good wine.

This Chardonnay charms with a citrusy and tropical fruits nose, think bananas and even a hint of almonds. It’s medium-bodied with fresh acidity well balanced with spicy oak. Try it with pan-fried fish or creamy pasta dishes. Really good value for money.

Size: 750ml
ABV: 13.5%
Find here: £8.50 (Buy 6 and save 25% discount available until 28th May)

Howard Park Margaret River 2022 Miamup Chardonnay

Image credit: Will Wong

Located 300km south of Perth in Western Australia, set between the tranquil waters of Geographe Bay and the rugged Cape Leeuwin, you will find Margaret River, one of the world's premium and most isolated winemaking regions. With ocean on three sides, Margaret River is blessed with a Mediterranean climate of warm days and warm/cool nights. Cooling sea breezes from the southern Indian Ocean help to moderate temperatures and slow ripening; giving lower yield but premium quality grapes.

Howard Park has been a pioneering West Australian winery since 1986, deploying multisite sourcing to create a consistent style across its product range. Beyond its green apples and mineral palate, the use of fine grain French oak created a layered, flavoursome and complex wine with a touch of spice, and creaminess. It can be cellared for 2-3 years, and is best served as a gastro wine with poached chicken, roast pork or even pickled vegetables and rice noodles, topped with crispy XO prawns. Perfect for summer evenings.

Size: 750ml
ABV: 13%
Find here: £13.99 (Buy 6 and save 25% discount available until 4th June)

Bread & Butter Chardonnay 2021, Napa Valley, California USA

Image credit: Will Wong

The vines are planted in deep, moist soils in the northern interior of California, where the climate is cooler due to the influence from the Sacramento delta.

It tastes exactly what it says on the label: Big Buttery or Big Bad Boy depending on your affection for or aversion to new oak. After partial malo-lactic conversion, a process that gives the wine its buttery character while retaining good acidity, it is then aged for 5 months using French and American oak.

Lush tropical fruits, pineapple and coconut with upfront toasted brioche from start to finish. Whilst it could overpower seafood or delicate white fish, it might work with Cantonese style wok-fried lobster, tarragon chicken or chargrilled pork chops. It needs big flavour food to complement the distinctive big personality. Not for the faint-hearted! However, many modern Californian Chardonnay have much more restrained oak and do not taste like this.

Size: 750ml
ABV: 13.5%
Find here: £13.50 (Buy 6 and save 25% discount available until 28th May)

Louis Jadot Mâcon-Azé 2022, Beaune, France

Image credit: Will Wong

The only Burgundy in our world tour selection. Established in 1859, Maison Louis Jadot now owns over 60 hectares of vineyard, many of them premier and grand cru, and in Jacques Lardière has one of the most respected winemakers working today. Lardière famously said: ‘To some extent we can impose style on a wine in the cellar, but we can’t impose character, and we can’t impose quality either. They come with the vine and terroir.’

The Chardonnay used here is grown around the tiny village of Azé, northwest of Mâcon in southern Burgundy. It is also the only Chardonnay here with no oak used, letting the dry, crisp and flinty character with pear and green apple speak for its terroir. It is medium-bodied with an intense long finish.

Size: 750ml
ABV: 12.5%
Find here: £15.99 (Buy 6 and save 25% discount available until 4th June)

Forrest Wines, “Tatty Bogler” 2020 Chardonnay, Waitaki Valley, North Otago, New Zealand

Image credit: Will Wong

Otago’s early Scottish settlers used scarecrows or ‘tattyboglers’ as they were called, to protect their precious crops from the hungry and unfamiliar New Zealand birdlife.

Central Otago on the South Island of New Zealand is renowned for premium Pinot Noir grapes. This Chardonnay produced in Waitaki Valley, a smaller wine region cocooned by mountains is the southern-hemisphere take on Chablis.

This is fermented in French oak and has explosive aromas of lychee, pastry and nutty brioche. When you take the first sip, it’s a real surprise with refined citrus and quince flavours leading into a much leaner and chalky finish. Try it with poultry, pork, meaty white fish or creamy cheese.

Size: 750ml
ABV: 13.5%
Find here: £19.99

Graham Beck Blanc de Blancs 2018, Robertson, South Africa

Image credit: Will Wong

Multi-award winning ‘Méthode Cap Classique’ (made in the Traditional Method like Champagne) sparkling wine crafted from hand selected Chardonnay on the Graham Beck Robertson estate in Western Cape with its naturally limestone-rich soils. Only the highest quality juice (tête de cuvée) was selected for fermentation.

It spends 48 months on lees before disgorgement and bottling. Its lemon-lime citrus freshness is underlaid with biscuity richness. Bubbles that tinkle with elegance and finesse. These wines have even been sipped by the likes of the late Nelson Mandela and President Barack Obama!

Size: 750ml
ABV: 12%
Find here: £16.99

If you love Chardonnay, we hope to have introduced you to some you have not tried. If you hate Chardonnay, why not give the unoaked Burgundy or South African sparkling Blanc de Blancs a chance? The bottle looks classy at any dinner party, and is budget friendly without compromising on quality. Cheers!

By Will Wong