Stepping back, glass still in hand, Gordon Motion retired with a Highland Park party. Douglas Blyde reports

What was once a tiny, family vineyard has become a powerhouse of South American wine, finds Douglas Blyde

Douglas Blyde takes to the Thames not in search of adventure, but to drift through its pubs

Forget the gadgets and glim cards and toast to your dad instead, says Douglas Blyde

Star Hill Farm is not a new name for old whisky, writes Douglas Blyde. It’s a quiet revolution of regenerative farming

‘After our first vintage, my Italian viticulture professor came over with tears in his eyes’

Fly-half Finn Russell is helping the Spiritfilled team convince a new generation that Scotch is meant to be about enjoyment, not investment, writes Douglas Blyde

This is a day to honour the woman who has absorbed your breathtaking lack of self-awareness, says Douglas Blyde. It demands a drink with conviction

Rum was never just a drink, says Douglas Blyde. It was a crude, caustic, and brutally efficient solution

Douglas Blyde raises a glass to the sheer absurdity of love

Volcanic wines are those which don’t pander, don’t flatter, and don’t care if you like them, says Douglas Blyde — they’re the rebels, the outliers

From addressing the Haggis to pouring the finest tipples, here’s everything to know about Burns Night

A true limoncello spritz is worlds away from its saccharine happy hour imitators

Drinks consultant Douglas Blyde’s picks his favourite Christmas gifts for booze hounds

Douglas Blyde tours the newly revitalised Maison Courvoisier, and discovers a legacy being reawakened

Douglas Blyde witnesses the unveiling of Domaine Evremond — a symbolic and commercial project between two nations, spearheaded by one of the most celebrated names in Champagne

Has the country star finally cracked star-studded booze?

Douglas Blyde discovers that instead of a bolshy bottle of red, cocktails are the thing to order at the Argentinian steak group

Douglas Blyde has a surreal night out at hotel’s Magritte bar

Northern Spain is better known for its reds, but its whites are starting to shine, says Douglas Bylde