Australians are increasingly skipping the booze, with our alcohol consumption at its lowest point in half a century. But this growing trend of abstinence has only inspired more creativity from sommeliers, bartenders and drink producers.
Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.
The “flavor company” don’t do vodka, gin or tequila. In fact, their experimental range sidesteps traditional classification of distilled spirits. And they may just revolutionise the way we drink.
