Each 18-year-old whisk(e)y is a liquid snapshot of decisions made nearly two decades before it reached the glass. For this edition of the Flavour Index, we gathered 18 whiskies from around the world, each aged for 18 years. Together, they reveal just how little an age statement tells us about what is actually in the glass. Some are bright and delicate; others rich and dark. Some lean toward cereal and grain, while others show the influence of oxidation and extended maturation.

In this edition of The Flavour Index, we explore 20 gins with a range of styles and approaches, mapping how different botanical choices and production techniques influence their character. This is not an exhaustive list, but rather a starting framework for understanding how flavour is built in gin.

In this edition of The Flavour Index, we compare 24 peated whiskies from around the world to explore how geography, peat composition, and production choices shape their character. The list is not exhaustive, but it offers a guide to understanding how place transforms smoke into flavour, from the gentle hearth-like warmth of the Highlands to the briny power of Islay and the earthy depth of whiskies made far beyond Scotland’s shores.

Bitter, herbal, sweet—amaro (plural amari) is one of the most diverse and misunderstood spirits categories behind the bar. Born in Italy and now made worldwide, these botanical liqueurs range from bright and citrusy to bold and bracing. This guide maps out their flavour profiles, ABV, and cocktail potential, using well-known benchmarks like Campari, Aperol, and Fernet Branca to help decode the rest. Whether you’re a cocktail enthusiast or curious newcomer, the Amari Index offers a starting point to explore, compare, and use these complex bottles with more confidence one flavour profile at a time.