Spirits & co Archivi - Coqtail

This Piedmontese Whisky Begins in the Fields

Redazione — Fri, 24 Apr 2026 06:19:00 +0000

Italian whisky is showing a new maturity, shaped by an approach increasingly grounded in the agricultural supply chain and in direct control of raw materials. Stilium, an Italian whisky released by Birrificio 2 Sorelle, is a case in point. From Barley Cultivation to a First Peated Whisky The company, based in Piedmont and founded in 2011 as an agricultural and brewing operation, has built a whisky production system that begins with barley cultivation itself. “In Castellazzo Bormida, the arable fields […]

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Distillates Beyond Measure: Spirits That Defy Standardization

Federico S. Bellanca — Wed, 08 Apr 2026 06:49:00 +0000

There are some out of measure spirits that escape standard strengths and market rules and give unique aromatic complexities If, in the first Industrial Revolution, standardization answered primarily to the need for production efficiency, in the era of prêt-à-porter, fast fashion, flat-pack furniture and plastic watches the process has gone further, and conformity now feels reassuring. Step into a tailor’s workshop or a carpentry studio today and you risk feeling out of place: you no longer know the measurements of […]

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Maury and Banyuls, France’s Answer to Port

Aldo Fresia — Mon, 06 Apr 2026 08:31:56 +0000

When a fortified wine becomes globally admired, other regions often explore their own interpretations. In southern France, that response takes the form of Maury and Banyuls, two fortified wines produced in the Roussillon that offer a distinctive French counterpart to one of Portugal’s most celebrated exports: Port. What Maury and Banyuls Are Maury and Banyuls share several defining characteristics. Both belong to the category of fortified wines, known in France as vin doux naturel (often abbreviated as VDN). Their production […]

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This Tequila Has Achieved Global Acclaim While Unveiling a Newly Redesigned Bottle

Redazione — Mon, 23 Mar 2026 06:05:00 +0000

The liquid stands out from the first sip, and the bottle catches the eye at first glance. With the new look for Altos Tequila, these two dimensions now sit on the same level: what ends up in the glass and what takes up space on the back bar. A New Look That Elevates Craftsmanship and Quality The redesign touches the full range available in Italy — Plata and Reposado — and supports the launch of the new bottle in the […]

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Vermouth on the Rise, Global Market Set to Reach $21 Billion by 2033

Aldo Fresia — Mon, 02 Mar 2026 06:49:00 +0000

The vermouth market is holding its ground and is poised for robust growth in the years ahead. Industry studies point to significant expansion through 2033, with sweet vermouth outpacing dry and Italian brands continuing to lead the category. The outlook stands out at a moment when the broader global spirits industry is undergoing a period of recalibration. Premiumization and Sustainability Take Center Stage Across the spirits sector, two overarching trends have come into focus. Premiumization is offsetting declining consumption volumes: […]

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Antonio Ferrara: When Discipline Pays Off

Redazione — Tue, 03 Feb 2026 06:27:00 +0000

“Professionalism, respect, and reliability.” That’s how Lorenzo Di Cola, Head of Brand at Altamura Distilleries Vodka, describes Antonio Ferrara, Bar Manager at Aman Venice. The two first met in 2022, during a series of events conceived by Di Cola to build stronger ties among Venice’s bartending community. Ferrara, then stepping out of Aman Bar for his first guest shift, accepted the invitation — and a lasting friendship began. When Di Cola joined Altamura Distilleries Vodka, the two found in the […]

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Anti-Hangover and Alcohol-Free: the Two Faces of a Generational Shift in Drinking Culture

Andrea Strafile — Sun, 01 Feb 2026 06:11:00 +0000

Anti-hangover hacks and no-alcohol drinking sit on opposite ends of the beverage spectrum. Two distant, almost contradictory markets that, when considered together, reveal something larger than consumption: society itself. And the bar world — its identity, its future faces, its very definition — is caught in this shift. For reasons of scale and trend, the most talked-about topic is the rise of zero-alcohol spirits and a generation of young people who seem less inclined to drink. Gen Z, No Alcohol […]

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Zebra Striping: The New Way of Drinking for Gen Z

Redazione — Wed, 28 Jan 2026 06:17:00 +0000

Drinking habits, especially among Gen Z, are shifting toward a more deliberate rhythm. An alcoholic drink followed by a non-alcoholic one, then back again: a patterned sequence known as zebra striping. The Zebra Striping Trend Sitting between these alternating choices are soft drinks with a clearly defined identity. Cedrata Tassoni, for instance, draws its aroma from Calabria’s Diamante citrons, offering a flavour profile that stays coherent even after a cocktail. The Zero version widens the spectrum with a sugar-free, calorie-free […]

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The Hidden Limits of the No-Alcohol Market

Federico S. Bellanca — Sun, 25 Jan 2026 06:23:00 +0000

Behind the growing demand for non-alcoholic cocktails lies a little-discussed issue that betrays their spirit: preservatives. The growth of the no-alcohol market in recent years has been strikingly rapid, and the same goes for the mixology products created for it. What until recently was seen as a niche segment, tied to occasional needs or moral motivations, is now a structural part of the bar world’s offering. The No-Alcohol Market and the New Language of Mindful Drinking The audience has changed, […]

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This Brandy Is the Result of a Choice Against Standardization

Redazione — Tue, 20 Jan 2026 06:21:00 +0000

In Jerez de la Frontera, everything starts with albariza, a white, porous soil that absorbs water and holds it deep underground. This soil helps the vines withstand the Andalusian heat, driving their roots dozens of meters into the ground. Within this balance lies the production philosophy behind Ximénez-Spínola’s Brandy Criaderas Diez Mil Botellas. “By saying no to conformity, the family avoided more affordable grapes like Arién and Palomino Fino. For nearly 300 years, they have worked exclusively with Pedro Ximénez, […]

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