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20 Years of Licorea Telling the Stories Behind Drinks
Discover the new chapter of the Licorea blog: 20 years of history, more than 1,950 articles and a passion for telling the story behind every bottle.
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Articles
Discover the new chapter of the Licorea blog: 20 years of history, more than 1,950 articles and a passion for telling the story behind every bottle.
Articles
Your favourite whisky label may say Single Malt, Blended or Single Grain. All three can produce outstanding whiskies, but the differences between them matter.
Wine
The Reims maison presents a new release of Cristal 2008, a landmark vintage for understanding the tension, depth and ageing potential of this prestige champagne.
Tequila
100% agave tequila deserves to be tasted slowly, with the right glass, proper temperature, aromas, small sips and pairings that respect its character.
Whisky
Bulleit is preparing a 20-year-old rye, the oldest release in the brand’s history, in a limited edition that highlights rye whiskey’s historic role in the United States.
Tequila
Cristalino tequila combines ageing and filtration to create a clear, smooth, modern spirit. We look at its rise, how it is made and how best to enjoy it.
Whisky
The Kentucky distillery opens an experimental series with a bourbon finished in Japanese Mizunara oak, a rare and highly prized wood in whisky.
Whisky
The Speyside house opens a permanent boutique in Harrods, confirming the growing role of experience, collecting and luxury retail in Scotch whisky.
Whisky
A unique bottle of Yamazaki 50 Year Old has set a new record in Hong Kong, confirming the strength of bottles with exceptional provenance.
Rum
The historic Barbados house introduces Mount Gay Exceptionally Aged, a collection that brings age-stated rums into its range for the first time.
Whisky
The Macallan Romantica Collection connects the legacy of the legendary Macallan 1926 with a 1986 single malt drawn from a single sherry-seasoned European oak cask.
Tequila
Organic tequila is gaining shelf space, but its meaning is often confused with ideas such as “additive-free” or “better tasting.” We look at what lies behind this certification and its different focus.