- Trio of UK Gallo launches offer new optimism 28 February, 2013
- Cognac Camus celebrates 150th anniversary 28 February, 2013
- Pink Pigeon cocktail competition winners announced 28 February, 2013
- Glenmorangie unveils Cask Masters 28 February, 2013
- Pernod Ricard appointments 28 February, 2013
- US: Pernod launches product info site 28 February, 2013
- J&G Grant to release a port cask-matured Glenfarclas 27 February, 2013
- Two new WSET trustees 27 February, 2013
- Anheuser-Busch accused of watering down beer 27 February, 2013
- English sparkling to be served at Paris Fashion Week 27 February, 2013
- Kilchoman relases this year's Machir Bay 27 February, 2013
- Teeling Whiskey launches for St Patrick's Day 25 February, 2013
- Diageo's freeze-and-squeeze cocktails to launch in Europe 25 February, 2013
- Highland Park unveils its Warriors 22 February, 2013
- Anivin de France hits 88 22 February, 2013
- Maximilian to become Riedel Crystal president 21 February, 2013
- 1964 Japanese whisky launches in Poland 20 February, 2013
- Malibu Island Spiced launches in the US 20 February, 2013
- Talisker whips up a Storm 20 February, 2013
- Ireland: Diageo brewery expansion begins 19 February, 2013
- Trinidadian wins Angostura comp 19 February, 2013
- Buffalo Trace launches £300 vodka in UK 19 February, 2013
- £35 Brancott Estate to launch 18 February, 2013
- Beam operations boss to retire 18 February, 2013
- Campari takes over US Appleton rum distribution 15 February, 2013
- Balvenie Tun 1401 Batch 5 award 14 February, 2013
- International Cider Challenge open for entries 14 February, 2013
- Diageo launches retail website 14 February, 2013
- The art of blending 14 February, 2013
- Asia, US and E Europe buoy Pernod's H1 14 February, 2013
- Pernod Ricard to buy Cognac company 13 February, 2013
- New limited edition 1977 Jura whisky 13 February, 2013
- Courvoiser Le Voyage de Napoleon drops anchor 13 February, 2013
- New Macallan Lalique Oscuro for Asia 12 February, 2013
- Ten Midleton pot still whiskeys launch 12 February, 2013
- No.3 Gin to save British juniper 12 February, 2013
- Diageo to "invigorate" gin with new Gordon's lines 11 February, 2013
- English wine to debut at ProWein 08 February, 2013
- New single cask bottlings for Wemyss Malts 08 February, 2013
- Former DI editor Patience Gould on Johnnie Walker 08 February, 2013
- TFWA Asia Pacific new venue 08 February, 2013
- Discus review of US spirits industry 08 February, 2013
- Jameson whiskey distiller retires 08 February, 2013
- Beefeater visitor centre to open 08 February, 2013
- World's 50 Best Bars Brands Report: Bartender favourites 07 February, 2013
- Q&A: Vinexpo CEO Robert Beynat 07 February, 2013
- Profile: Beltran Domecq 07 February, 2013
- Bibendum's Saunders braces for 2013 storm 07 February, 2013
- Irish Distillers announces Crockett retirement 07 February, 2013
- Casa Sauza XA is given new look 06 February, 2013
- China: SAB Miller to buy breweries 06 February, 2013
- Cachaça: Critical Mass 06 February, 2013
- Lower-alcohol Wines: The Lowdown 06 February, 2013
- World's 50 Best Bars Brands Report: Cocktails 06 February, 2013
- Pre-mixed Drinks Challenge results 06 February, 2013
- Syrups: Keeping it Simple 06 February, 2013
- Independent South African wineries highlight quality 05 February, 2013
- Global wine sector to grow 5% in five years 05 February, 2013
- Baijiu to drive spirits growth until 2016 05 February, 2013
- WSTA asks the UK Government for help 05 February, 2013
- Vintage Hine Cognacs to auction at Bonhams 04 February, 2013
- Stoli Hot and Sticki enter Brazilian TR 04 February, 2013
- Bacardi appoints chief marketing officer 04 February, 2013
- World's 50 Best Bars Brands Report: Mojito 04 February, 2013
- Gruppo Campari divests liqueur Punch Barbieri 04 February, 2013
- World's 50 Best Bars Brands Report: Margarita 01 February, 2013
- Diageo to expand its archive 01 February, 2013
2013 February
Digital Edition
Comment
La'Mel Clarke
Service isn’t servitude: the skill of hosting
La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.
