Chenin Blanc Beyond South Africa

Image credit: Will Wong

How will you celebrate Drink Chenin Day on 8th June?

Mention Chenin Blanc and you may think of South Africa. It was their signature grape till the late 20th century (often called Steen) when reds often replaced it, but it’s still the most widely planted Cape white grape, though it now only makes up one vine in five. Fortunately, old bush vine Chenin is having a renaissance with its intense flavours and longevity.

The grape itself can be traced to the Middle Loire Valley in France (see map below); sandwiched between the Melon de Bourgogne of Muscadet near the Atlantic coast, and the Sauvignon Blanc of the Upper Loire (Sancerre and Pouilly). 

The Nantes vineyards near Muscadet were planted by the Romans in the 4th century. In the year 2000, the Loire Valley was listed as a UNESCO World Heritage Site. It is now the world’s largest Chenin Blanc growing region; accounting for almost 20% of all grapes planted there.

This versatile white grape adapts to a range of climates, from cool to moderate and warm. Flavours therefore vary according to the ripeness from apple to lemon through to peach and mango. Its natural high acidity makes Chenin Blanc suitable for late harvesting and cellaring for years in the bottle. Styles of wine range from dry to sweet, both oaked and unoaked. One of the most famous Loire appellations is Vouvray, with 7% of Chenin Blanc grown worldwide. Historically, about half of Chenin is made into sparkling wines especially in the cooler and wetter years. 

Whatever your first and recent experience of Chenin Blanc might be, we will take you through three wines from the Loire, then Margaret River in Western Australia before finishing in Stellenbosch, South Africa with a twist.

Bernard Fouquet Cuvée de Perruches Vouvray 2022

Image credit: Will Wong

Established in 1978, Domaine des Aubuisières now owns thirty hectares of vineyard with clay-limestone terroir. The cuvée wines are the result of the partnership with local winemakers who select their best juices from different terroirs of the AOC Vouvray, before vinifying and blending in their cellars or on farms. Fermentation and ageing take place in temperature-controlled tanks.

Best taken out of the fridge 20 minutes ahead of serving, it’s bone dry with crisp acidity, and hints of ripe green apples. It has a mineral grip with tension. Serve with summer salad, creamy goat cheese or brie. Buttered white fish could be a lovey partner. 

Size: 750ml
ABV: 13%
Find here: £13.99 or £11.99 Mix Six

Savennières VB 2022

Image credit: Will Wong

Savennières AOC spreads over 3 hills of schist totalling about 150 hectares, with steep south-facing vineyards situated on the north bank of the river Loire, in the Anjou-Saumur subregion. It is all Chenin Blanc here, and as a result of the low maximum yield restrictions imposed under appellation laws, the wines are highly concentrated and can be surprisingly long lived.

Savennières is typically more full-bodied than dry Vouvray, and a significant step up in concentration and quality from basic Anjou blanc. The dry wines are often steely and tart in their youth, comparable to good Chablis. This character begins to dissipate after five or so years in bottle.

Vignoble Branchereau (VB) is a sub-brand of Domaine des Forges, a five-generation family story since 1890. Environmental sustainability lies at the heart of their viticultural practice. The 2022 is the maiden vintage of a former stagiare (apprentice) of VB, made with their help. 

A serious gastro wine worth decanting and best served at 12ºC, with grilled or pan-fried white fish or poultry. Bold with oak influence. It is complex with citrus fruits and a long savoury mineral finish. Drink to 2027.

Size: 750ml
ABV: 13.5%
Find here: £17.50

Langlois-Chateau 'L'Extra par Langlois' Crémant de Loire Brut

Image credit: Will Wong

Crémant de Loire is the regional appellation for sparkling wines from Anjou, Saumur and Touraine – the heartland of the Loire Valley wine region of France. It was introduced in 1975 to provide France with a widely recognisable, high quality Loire sparkling wine title, as an alternative to the increasingly expensive wines of Champagne.

Using méthode traditionelle (secondary fermentation in the bottle as Champagne) rather than tank production, most Crémant spends at least 9 months in bottle on the lees during and following its secondary fermentation. Up to 11 grapes are permitted except Sauvignon Blanc. Chenin Blanc is the principal ingredient. 

Langlois-Chateau (not Chateau Langlois as it is sometimes thought) was created by Edouard Langlois and his wife Jeanne Château in 1885. It has been part of the Champagne Bollinger group since 1973. 

This sparkling wine is a blend of Chenin Blanc (60%) and Chardonnay (40%) with tight, persistent effervescence and a complex, nutty, gently honeyed nose. Maturation on the lees for a minimum of 12 months gives that biscuity flavour, adding a lingering sparkle to an easy-drinking fruity fizz. Serve cold between 8-10ºC and your party will lighten up. If stored correctly (away from direct light, heat source and on its side), the wine might further develop for up to three years. 

Size: 750ml
ABV: 12.5%
Find here: £15.99 or £10.99 Mix SIx.

South by Southwest Margaret River Chenin Blanc 2022

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 top quality grapes. 

This region is more widely associated with Chardonnay, Cabernet Sauvignon and Sauvignon Blanc. Chenin Blanc however has a long history in Western Australia, with the first plantings coming from South Africa over 150 years ago. Oversupply led to the less good sites mostly pulled up, leaving only the very best. 

South by South West is the story of Mijan Patterson and Livia Maiorana (Mij & Liv), both sharing a passion for wine and desire for adventure that sparked a wine safari in 2013 across the most prized wine producing regions in California, Italy, France and British Columbia. In 2016 they turned their vision into reality by starting the winery; with the potential for making small batch wines that are both contemporary and classic, to tell a story about their region of origin.

The duo made their first Chenin only in 2020. Since then, they have experimented with a number of different styles and winemaking techniques – bonus for wine geeks: skin contact, tank ferment, barrel ferment, short maturation, longer maturation, newer oak, neutral oak, malolactic conversion, oxidation, and residual sugar.

2022 is their third vintage of Chenin, and what a star it is! Sourced from a single vineyard in the Treeton sub-region, the wine was barrel fermented and matured in old French oak barriques for nine months. Many of the barrels for this wine were purchased from Leeuwin Estate and previously used to make the iconic Art Series chardonnay, enhancing this wine's fantastic value.

The oak influence is subtle and pleasing. Notwithstanding their proud Margaret River spin, it was more Old World at first sip. Crisp citrus acidity with restrained fruit. Refined and balanced with a medium-body. A real gem.

The greatest surprise was it paired exceptionally well with venison lasagne. Not tried personally but according to goodpairdays.com, this Chenin Blanc is a top match for roast cauliflower or cauliflower soup, richer white meats like pork belly and creamy chicken breast dishes, and especially with recipes involving a classic Cantonese sweet and sour character. Coconut milk curries, cashew chicken and roast poultry will all work beautifully, too.

Drink to 2027. 

Size: 750ml
ABV: 12.5%
Find here: £13.95 

Aslina Skin Contact Chenin Blanc, Stellenbosch 2022

Image credit: Will Wong

Look at the label of any South African wine, chances are you will see Stellenbosch a lot. Situated east of Cape Town in southwestern South Africa, virtually all of the Cape’s most famous wine estates are in the Stellenbosch district. At its heart lies the leafy university town surrounded by Arcadian countryside, whose curling white Cape Dutch gables are the beautiful cliché of the Cape.

Born in Mahlabathini, a rural village in the KwaZulu-Natal province, South Africa's first female black winemaker Ntsiki Biyela won a scholarship to study oenology and viticulture at Stellenbosch University in 1999, then made her name at Stellekaya, a boutique winery in Stellenbosch, picking up several awards along the way. She bottled her first Aslina wine in 2016, and the range now includes a Cabernet, a Bordeaux-style blend, Umsasane, a Chardonnay and a Sauvignon Blanc. 

Aslina is a tribute to her late grandmother who inspired and supported her. Fruit is sourced to the desired style and the wines are made at Koelenhof in Stellenbosch. When she is not making and promoting her own wines both at home and abroad, she is an active industry spokeswoman, and sits on the Board of the Pinotage Youth Development Academy which provides education and training to underprivileged young people to prepare them for work in the wine and hospitality industries. In 2017, she was listed in the World’s Top 10 Most Innovative Women in Food and Drink by Fortune’s Food & Wine.

If you look closely at the wine label, it echoes Ntsiki’s Zulu culture and heritage with a calabash, a traditional clay drinking vessel. Although used typically for beer, Ntsiki has her own unique twist by adding grapes to the calabash, transforming it into a container for her distinctive wines.

This is altogether a different kind of South African Chenin Blanc. No oak, texture from seven days’ skin contact does not overwhelm the ripe and soft fruit. Complex with an intense saline mineral long finish. Paired beautifully with crab pasta. Drink to 2025.

Size: 750ml
ABV: 13.5%
Find here: £16.99

If you want to explore Chardonnay, find our globetrotting guide here!

By Will Wong

11 Must-Try Martini Variations

When thinking about cocktails, none are more iconic than the Martini. A drink steeped in history and cinematic references, this classic cocktail has stood the test of time and is again, enjoying yet another moment in the limelight. The Martini stands the test of time owing to its ease of preparation (but difficult to master), availability, and of course, customisability.

Like many pre-prohibition era drinks, the Martini has a clouded history, with three possible stories of how the serve came to be. One theory suggests it was named after the brand of vermouth used in the drink, while another states that it was created in 1911 by an Italian immigrant bartender in New York named Martini di Arma di Taggia, who made a cocktail consisting of gin, vermouth, orange bitters, and olive to garnish.

What we do know, however, is that the Martini is an evolution of its predecessor, the Martinez, which was served in the early 1860s at the Occidental Hotel in San Francisco, where people would go to quench their thirst before taking a ferry to the town of Martinez in California.

Owing to the rich history of the drink and its symbolic opulence, the Martini has undergone many iterations. Bartenders have played with ratios, ingredients, and the style of serve over the years. To understand all the possible variations of this drink, we have broken them down into three categories; ratio variations, addition variations, and twists.

RATIO VARIATIONS

DRY MARTINI

The original iteration of the Martini from 1911 is now known as the Dry Martini. The choice of gin or vodka, and the amount of vermouth in a Dry Martini will vary from bar to bar, and in some bars, even bartender to bartender. A generally accepted ratio for a dry martini sits at 6:1 spirit to vermouth, however, some purists take the advice of Winston Churchill, who states that a glance at the vermouth bottle is sufficient.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

WET MARTINI

The Wet Martini, like the other ratio-based variations that follow in this article, does not have a clear time or place of origin, and most likely stems from multiple locations at multiple times. I believe these are “botched” ratios of the original Dry Martini (botched is in quotations as all of these variations are still very much quaffable).

The Wet Martini ratio lies between 2:1 and 3:1 spirit to vermouth, and is less dry owing to the larger pour of vermouth - hence the Wet Martini.

My perfect Wet Martini sits at a comfy 3:1 and is served with a lemon twist and a sidecar of mixed pickles and olives.

Ingredients:
60ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

50/50 MARTINI

The 50/50 Martini does exactly what it says on the tin, spirit and vermouth in equal parts, stirred over ice and served as cold as possible. This is a great Martini for after dinner if the wine goes down a little too smooth, as the equal share of vermouth results in a considerably lower ABV for the cocktail.

Ingredients:
40ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

REVERSE MARTINI

This one is one that you do not see in the wild very often, and if while sitting at the bar, you overhear someone order this, you can rest assured they do or have worked in bars at some point in their life. This Martini takes the original 6:1 ratio of the Dry Martini and flips it on its head, resulting in a low ABV, vermouth forward serve spiked with the splash of spirit. This Martini variation makes a great daytime sipper if you find yourself in for a longer session.

Ingredients:
10ml London Dry Gin OR Vodka
60ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

SLIGHT VARIATIONS

Alongside all the possible combinations of ratios, the Martini also has variations depending on added modifiers. Although each modifier is added in minuscule quantities, these minor modifications result in a brand-new drink unique enough to stand apart from the crowd, yet holding enough of the DNA of the original Martini to have an unmistakable resemblance.

DIRTY MARTINI

Quite possibly the variation responsible for the current resurgence of the Martini, this variation takes your Martini ratio of choice and adds a splash of olive brine to the mix. This results in a Martini with its flavours boosted by the salt within the olive brine, and a nice spicy kick from it too!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Olive Brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a skewer.

GIBSON MARTINI

The Gibson is an underrated Martini variation that unjustly gets less love than its dirty counterpart. However, pickled onions deserve just as much love as olives. Changing out the olive brine for pickled onion brine adds a bright acidity and slight sweetness to the drink making it extremely pleasing on the palette.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Pickled onion brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with a Pickled Onion on a skewer.

BURNT MARTINI

This unique Martini variation plays on the potently peated flavour profile of Islay Single Malt Scotch Whisky. Rinsing the glass with peated Islay Single Malt before straining your Dry Martini gives the drink a distinct smoky aroma without overpowering the playdate of botanicals from the vermouth and spirit. A Martini to try if you also enjoy a dram!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5ml Peated Islay Whisky

Method:
Stir over ice. Strain into a martini glass. Garnish with Flamed Orange Twist.

VESPER MARTINI

By far, the most famous variation of the Martini to exist, thanks to author Ian Fleming in his inaugural James Bond novel, Casino Royal, in 1953. This Martini is unique for a couple of reasons, firstly, it does not allow you the choice of gin or vodka, but rather uses both. Secondly, this is the only Martini any bartender will say is better shaken than stirred. Opting to shake rather than stir results in a colder, more diluted martini that allows the botanicals of the aromatised wine to sing.

Ingredients:
60ml London Dry Gin
20ml Vodka
5ml Quinquina
5ml Lillet Blanc

Method:
Shake over ice. Fine strain into a martini glass. Garnish with a lemon twist.

TWISTS ON THE CLASSIC

TUXEDO NO. 4

This bone-dry Martini variation is a personal favourite. Taking the Wet Martini ratio of 3:1 and using fino sherry in place of the usual dry vermouth, results in a crisper, fresher, and slightly more savoury martini. The traditional garnish in an orange twist but an olive would not be out of place in the glass either.

Ingredients:
60ml London Dry Gin
30ml Fino Sherry
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest

ALASKA

This honeyed, citrus-forward Martini uses one of my favourite bartending techniques - the regal stir! Expressing an orange zest into the mixing tin you build the drink in and stirring with the peel in the tin as well allows for an incredibly complex citrus profile with a well rounded bitterness as well. The combination of orange, absinthe, and Yellow Chartreuse is an excellent one and despite having never been there myself, this martini somehow makes me feel reminiscent of an Alaskan summer sunset.

Ingredients:
50ml London Dry Gin
15ml Yellow Chartreuse
2 Dashes Orange Bitters (4 if using a smaller dasher bottle)
1 Dash Absinthe (2 if using a smaller dasher bottle)
2 Drops 20% Saline Solution
Orange Zest Coin expressed and dumped into stirring tin

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest.

OBITUARY

What would a New Orleans take on a classic be without a little bit of Absinthe? This simple twist removes the classic orange bitters for a sparing pour of the wormwood-based liqueur. This Martini variation was popularised in 1940s New Orleans at Lafitte’s Blacksmith Shop and has been seeing a rise in popularity alongside its other martini compatriots.

Ingredients:
60ml London Dry Gin
10ml Dry Vermouth
3 Dashes Absinthe (6 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a Skewer.

By Fowwaz Ansari

Curious Vines: Supporting Women in Wine

Image credit: Curious Vines

The wine industry is typically perceived to be conservative and retains that reputation of being elitist and a difficult industry for newcomers to access. However, Queena Wong is a leading voice striving for industry change and commissioned a survey with PROOF Insight, in October 2023, about conditions for Women in Wine.

The survey results had revealed that 78% of the women working in the wine industry believed that sexism was rife within the wine world. Queena subsequently provided a statement in response to a March 2024 article by The Times concerning the revelations of unfair treatment for women working in wine coined to be the wine industry’s Me Too moment.

Queena is on a mission to raise awareness for the invisible within the wine world, as well as advancements for wine education, and to provide that stage for women in wine. She is the Founder of the Curious Vines community, which champions women in wine and her efforts have been recognised in the industry with her recent number two ranking in the Drinks Retailing Top 100 Most Influential People in Drinks, in 2024. Impressively, Queena has also been instrumental in working alongside The Wine and Spirit Trade Association, The Drinks Trust and The Wine and Spirit Education Trust (WSET) to create a diversity and inclusion platform to inspire that growth and change that we wish to see. Without further ado, let’s dive a bit further in to the essential space that the Curious Vines community has created within the wine industry.

What is Curious Vines?

You might therefore be curious about Curious Vines so let’s discover more. Queena set up Curious Vines as a community fuelled platform focusing on women in wine and has seen enormous growth as more than 1100 women are currently registered members! The community’s main pillars are education, community and safeguarding and achieve these elements through a variety of programmes and events. The community has a newsletter that members receive regularly with useful information about things of interest and news within the wine world to provide that necessary encouragement and support.

How Does Curious Vines Help Women in Wine?

As mentioned above, there are a plethora of activities that Curious Vines members can partake in and the overall ethos of the community is to ensure that there is an ongoing level of support. As such, Curious Vines members, who enrol via the Curious Vines newsletter, may receive useful tips on how to break the glass ceiling, details of writing opportunities from various publications and requests for pitches are included plus there are a number of study programmes available including the Master of Wine Study Programme (for those already holding a WSET Diploma), alongside the opportunity to be involved in prizes such as the Bollinger Curious Vines Education Award.

No subjects are left uncovered and therefore ageism and the patriarchy within the field of wine has also received a mention! There are various events across London that are mentioned within the newsletter and therefore there is truly that support system in effect for many women and non-binary members who may feel isolated or may not feel confident about the level of resources and opportunities available, which may not always be transparent. Thankfully, Queena’s community platform is striving to make that transformational change to increase inclusivity in this vein. Whilst there may be all of the educational and informative aspects to consider, the Curious Vines community also takes the opportunity to celebrate the talents of the women that are a part of its membership pool. Those that have received awards or other celebratory occasions are given those shout outs too!

What are the forthcoming Curious Vines events?

There are indeed events occurring this summer so we would like to highlight the nearest event that will occur in June 2024!

Curious Vines showcases many careers panel events and this latest one will focus on women in wine within Spain. Sponsored by Bibendum and Decanter there will be a celebratory element as the panel’s esteemed guests and pioneering women will impart their knowledge from their wine journeys. The respective panel guests are Almudena Alberca MW, Monika Linton, Sarah Jane Evans MW, Marta Juega Rivera and Emily Brighton MW.

Almudena’s credentials include being the first female MW in Spain, did you know? She began her wine career by producing boutique wines in Viñas de Cenit in Spain and has also been the Spanish specialist for AvivaVino in New York. Almudena has also been the Brand Ambassador for Oeno since 2021.

Monika is the founder of the Brindisa tapas restaurants that we all know and love. She created this brand with the first branch in Borough Market bringing this concept of tapas bars to London and we are forever grateful!

Sarah Jane is also a writer and consultant as well as being a Master in Wine. Her specialties include Spain and Sherry – she is a certified Sherry educator. Sarah also adds to her credentials the role of chairman of the Gran Orden de Caballeros del Vino.

Marta is a researcher by background and has always been keen on innovation. She has worked at Bodegas Diaz Bajo in Ribera del Duero in the beginning of her career up to being the Head of Positive Impact Strategy and Winemaker now for Alliance Wine.

Emily is currently the youngest female Master of Wine, which is another achievement to be celebrated! Her wine interest began from joining the wine society as a university student. Emily’s wine career included her work at Majestic and Bibendum. Now, Emily can be found within her role as Technical Manager for North South Wines.

Such an illustrious panel of innovative women in wine is bound to create an exciting event for all attending!

How Can I Get Involved With Curious Vines?

This is a very good question as the more Curious Vines members the better in this aim to create greater inclusivity within the drinks industry!

Firstly, a good step to take will be to register for this forthcoming panel event in June 2024, that we have mentioned above, regarding the talented women within the Spanish wine industry. To make it easier for you, here is the booking link (there are just a few tickets remaining at the time of writing) :

Furthermore, you could also register for the Curious Vines newsletter on its site, to make things a bit easier to navigate your way through the industry as a woman/ non-binary.

Unfortunately, it’s come a bit later than other industries but the wine world is now recognising that need for inclusivity and diversity to create a welcoming space for all seeking to have a voice and promote their passion as a oenophile. Initiatives such as Curious Vines spearheading these transformations are a necessary component in this ongoing fight for a level playing field. Hopefully, with Curious Vines’ continuous efforts and support, we may gradually see this positive impact reverberating with a decline in the numbers of those feeling excluded. We are certainly crossing our fingers for more of this positive change to unfold!

By Latoya Austin

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.