Since pioneering Elementally Aged® BEARFACE Triple Oak in 2018, Faustinelli has continued to push boundaries through the brand's Wilderness Series releases. But with BEARFACE BEAR-BON™ Charred Barrel Whisky, he has done something categorically different. He has dismantled his own framework and rebuilt it from the ground up — questioning every assumption that underpinned the BEARFACE story so far…

Over the last couple of years, bold, energetic launches of hotel bars have brought a new sense of style to Scotland’s finest destinations. With it, new visitors are invited to discover the fabulous flavours of whisky and mixology found up and down the country.

How can you capture the northern lights in a cocktail? Or create a space that invites guests to be a part of the process? Or take them on a journey to a forest floor in the middle of a concrete jungle?

Experimental bars in three very distinct North American cities are going beyond taste, creating immersive experiences that transport guests from one world to another.

There are more than 80 types of synesthesia, or ways the human brain can cross its sensory wires. Experts who “taste” spirits through sound, vision and other sensory cues are speaking out—and changing the industry.

Gin may appear perfectly colourless in the glass, yet few spirits conjure such vivid imagery. One sip can suggest citrus groves, cool green gardens, pale florals, or the darker warmth of roasted spices. Hendrick’s has built its reputation on exactly this kind of sensory illusion. While the liquid itself remains clear, the flavours inside feel anything but.

Gins from and inspired by Japan capture a unique aura of place, culture and agriculture of the country and its distinct regions.

What makes a bottle worth talking about? Is it the story behind it, the flavour in the glass, or the way it connects people?

When most travellers think of Niagara, they picture the roaring waterfalls or a glass of sweet, chilled Icewine. Yet, tucked between vineyards, orchards, and misty riverbanks, a quiet whisky revolution is taking root.

It’s not on any tourism map, yet Calgary has the makings of an unofficial whisky trail, where each stop is shaped by prairie grain, wild weather, and a restless drive to experiment.

What began as a beer town has evolved into a hub forexperimental whisky.

Sons of Vancouver is a Canadian micro-distillery producing big, flavourful, genre-busting rye whiskies.

Is Social Media Changing the Way We Taste? In today’s cocktail culture, aesthetics aren’t just an afterthought, they’re often the starting point.

From tide to table, distilleries are bottling sips from the sea and reawakening our connection to water.

A new chapter is emerging for smoky whiskies beyond peat.