Guides and tasting notes

Blanco Tequila Explained: 100% Agave, Plata, Silver and What to Buy in Australia

What the Mexican tequila standard actually says blanco (plata, silver) is, why 100 per cent agave matters more in a blanco than in any aged class, the abocante rule, highlands versus lowlands, cooking, stills and strength, with a named bottle for each point.

Vodka Explained: What It Is Made From, and the Australian Bottles Worth Knowing

What vodka is under EU and Australian law, why the base ingredient (grain, potato, grape, cane, sheep whey) still shows in the glass, how flavoured vodka differs, and which Australian and European bottles demonstrate each point.

Bitters Explained: Cocktail Bitters, Bitter Liqueurs and Amaro

"Bitters" means two different things: dash bottles used a few drops at a time, and bitter liqueurs poured by the glass. This guide sorts them out, then walks through cocktail bitters, the Italian bitter rosso, amaro, fernet and the Australian makers, with a bottle for each.

Types of Rum Explained: Dark, Navy, Overproof and Demerara

Rum is sorted four ways at once: raw material, still, colour and age, and origin. This hub explains each axis, what the shelf words actually mean, and which bottle to start with in each.