6 Ukrainian Wines You Really Should Try

Photo Credit: Arsen Fedosenko

What do you know about Ukrainian wine? If I had to guess, probably not much. Unless you’re in the industry, it tends to fly under the radar. But it shouldn't. Ukrainian Riesling won the Grand Prix at the very first Paris Wine Expo in 1900. And that was just the beginning. In 2025, Ukrainian wines brought home four gold medals at the Decanter World Wine Awards.

At the Villa d'Este Wine Symposium on Lake Como, a blind tasting panel – including none other than the co-owner of Domaine de la Romanée-Conti and the then head winemaker at Dom Pérignon – placed a Cabernet Sauvignon from Ukrainian producer Shabo ahead of bottles from Bordeaux icons Château Haut-Brion and Château Margaux. So yes, there’s definitely something going on here.

What are Ukraine’s Ancient Wine Roots?

Photo Credit: Arsen Fedosenko

Winemaking likely arrived in what is now Ukraine even before the Greeks did. Archaeologists in Crimea have found Vitis vinifera seeds, the kind used for making wine, dating back to the 8th century BCE. (And in case you didn’t know: the grapes we drink and the grapes we eat are not the same species.)

By the 1st century BCE, wine was being made in what is now western Ukraine, and Roman poet Ovid name-checked wines from the Black Sea region. In the Middle Ages, winemaking flourished in Kyiv’s monasteries before expanding west toward Lviv and east into the steppes. Ukrainian Cossack leaders – hetmans – were known to enjoy a good bottle. Mazepa, a baroque-era hetman whose sabre is on display at the Tower of London this summer, had an enviable wine cellar. His successor, Kyrylo Rozumovsky, imported over 30,000 vine cuttings in an effort to establish a large-scale vineyard.

By the 19th century, Ukraine was very much part of Europe’s wine boom. Local wine cellars (then also a term for wine bars) were praised by the likes of Mark Twain and Honoré de Balzac. At the first Paris World Expo, Ukrainian wines won the Grand Prix and several gold medals.

Soviet Setbacks and a Winemaking Revival

Then came the Soviet regime. The 1930s Holodomor (Stalin’s man-made famine) devastated rural life and wiped out much of the viticultural landscape. The repression of experts followed, and then Gorbachev’s anti-alcohol campaign in the 1980s brought another blow: mass destruction of vineyards and near extinction of many indigenous grape varieties.

Things started to change after independence in 1991. Ukrainian winemakers began investing in quality production. A 2018 law legalising small-scale winemaking was a turning point, unleashing a wave of independent producers, wine bars, and festivals.

What Makes Ukrainian Wine Unique?

Photo Credit: Arsen Fedosenko

Today, Ukraine’s wine scene is rich and varied – with family estates, urban wineries, organic farms, and a thriving spirit of experimentation. Consultants from Burgundy and Bordeaux lend expertise. Growers are exploring amphora ageing, pét-nats, skin-contact whites, and frost-resistant PIWI varieties. Climate change has shifted vineyard zones northward, and Ukrainian wines are earning praise from critics like Jancis Robinson and Oz Clarke.

You’ll find familiar grapes like Chardonnay, Riesling, Pinot Noir, Cabernet Sauvignon, Merlot, and less common varieties like Saperavi, Pinotage, and Albariño. Aligoté, the high-acid darling of Burgundy, known for its notes of lime and fennel, grows beautifully here. Indigenous grapes and local crossings include Telti-Kuruk, Sukholimansky White, and Odesa Black. Others, sadly, remain in Crimea, annexed by Russia in 2014.

In Zakarpattia, western Ukraine, Hungarian and Austrian influences are noticeable, though the region has its own unmistakable voice. They make everything from herbal-infused wines to ice wines and luscious dessert bottles – an echo of the area’s rich tea and foraging culture.

The full-scale Russian invasion in 2022 was catastrophic. Many wineries and vineyards were shelled, looted, mined, or occupied. The historic Prince Trubetskoi winery (a Grand Prix winner in Paris in 1900) was destroyed. So was the Hostomel glass factory, leaving many producers without bottles. Many winemakers and wine professionals joined the army or focused on volunteer work to support Ukraine’s defence.

And yet, even during shelling, blackouts, and active combat, Ukrainian winemakers harvested and bottled the 2022 vintage. It’s become a symbol of resilience. Despite everything, Ukrainian wines are now exported to over 20 countries. They’re made under unimaginable conditions, but they are still being made.

This entire industry runs on passion, grit, and the unwavering determination to show the world what Ukrainian wine can do. And the world is taking notice. In 2024, six Masters of Wine from different countries gathered to blind-taste nearly 100 Ukrainian wines and choose the ones with the most potential and international appeal.

Their final verdict was a curated list of 24 wines that speak to Ukraine’s winemaking present and future - four of which we’ll highlight below.

So where should you start? Last Christmas, Wines of Ukraine launched a campaign called Just One Bottle, encouraging people to try just a single Ukrainian wine. The message still holds. Pick one. That might be all it takes to keep going.

Villa Tinta Sukholimansky White 2024

Top 12 Ukrainian Wines of 2024

You may not have heard much about Bessarabia, the southern Ukrainian region, nestled near Moldova, but your glass is about to change that. The family-run Villa Tinta winery sits on the shores of Lake Yalpuh, where vineyards soak up sun, sea breezes, and Danube air. The estate bottles under a Protected Designation of Origin (PDO), meaning strict quality standards apply – and to make sure, they’ve got their own certified lab right on-site.

This wine is made from Sukholimansky White – a Ukrainian-born grape sometimes called Odesa White. It’s a 20th-century crossing of Chardonnay and the Moldovan variety Plavai, created by local viticulturalists. While it’s often used for skin-contact (aka orange) wines thanks to its generous body, here it’s all fresh, floral elegance.

The nose is pure summer: ripe pear, wildflowers, honey. The palate opens with grapefruit, white peach, a sprig of mint, and a delicate hint of sea air. Start solo, then experiment – it pairs beautifully with buffalo mozzarella bruschetta, delicate white fish, or even artichokes (no easy feat).

Size: 750ml
ABV: 11.5%
Find here: £14.80 (Ukrainian Wine Company)

Beykush Artania Rosé 2022

This one comes with a backstory worthy of its own docuseries. Beykush Winery began when its founder set out to build a countryside summer house with a wine cellar and got unexpectedly distracted by the grapes instead. Fast forward a decade, and it's now one of Ukraine’s most daring and dynamic producers, winning international awards and earning praise for its unconventional and fearless style.

The vineyards perch on Cape Beykush, a high point above sea level flanked by water on three sides. The terroir is wild, sea-kissed and dramatic – and the wines reflect that energy. Despite being within striking distance of the frontlines, the team presses on, crafting wines that are impossible to replicate anywhere else.

Their rosé is made from Pinot Gris with a dash of Pinot Noir and aged on lees for five months. On the nose: raspberry, juicy watermelon, and wild herbs. On the palate: zingy gooseberry, redcurrants, and a salty sea note that lingers just long enough to make you want another sip.

Pair it with grilled seafood, goat’s cheese, tuna steak, or even roasted pork. It’s confident, characterful, and unapologetically moreish.

Size: 750ml
ABV: 13%
Find here: £18 (Ukrainian Wine Company)

Villa Tinta Odesa Black 2022

Top 24 Ukrainian Wines of 2024

Now for something bold. Odesa Black (aka Alibernet) was born in the 20th century at the Tairov Institute in Odesa – a hybrid of Cabernet Sauvignon and Alicante Bouschet. Originally used for blending, it’s now stepping into the spotlight on its own terms.

And in this solo from Villa Tinta, it absolutely delivers. Aged in bottle and poured deep purple-black (you'd better not spill this on your sofa), it opens with a wild mix of blackberries, aronia, fig, earthiness, and even beetroot and prunes. There’s something unmistakably Ukrainian in its character, like a nod to the country's UNESCO-listed national dish: borshch.

Yet another surprise is in the taste. Despite its power and depth, the texture is velvety, the alcohol restrained, and when lightly chilled (around 14°C), it’s more versatile than you’d think. Try it with duck and prunes, smoky grilled meats – or yes, even a hearty bowl of borshch.

Size: 750ml
ABV: 13%
Find here: £14.80 (Ukrainian Wine Company)

Beykush Telti-Kuruk 2024

Top 12 Ukrainian Wines of 2024

Meet Telti-Kuruk – a grape with serious survival instincts. It arrived in southern Ukraine some 500 years ago during Ottoman rule, made it through the phylloxera plague, and is now having a well-deserved revival. Its name means “fox tail” in Turkish, a nod to the grape’s long clusters and the coppery tinge of its ripening berries.

The bird on the label isn’t just for decoration; Beykush Winery sits on Europe’s largest bird sanctuary. During harvest, flocks often help themselves to the vineyard’s best grapes. The winemakers joke that whichever variety the birds love most is the one they'll have the least of. Only 900 bottles of this vintage were made.

The wine itself is mineral, herbal, warm, and quietly complex. Think white mulberry, quince, kiwi, and wildflowers, with a vivid, layered finish: sea salt, honey, and a delicate bitter note of apricot pits. It also ages like a dream; we’d love to meet this one again in five years. Pair it with spaghetti alle vongole or roast Basque chicken with rosemary.

Size: 750ml
ABV: 13.5%
Find here: £27 (Ukrainian Wine Company)

Beykush Lerici Al Mar Nero 2022

Timorasso, the grape from Piedmont, was nearly extinct by the 1980s until Walter Massa, a maverick winemaker and visionary, brought it back. Thanks to Massa and Beykush’s winemaking consultant, Bisso Atanassov, 1,000 Timorasso vines made it from Italy to Ukraine – the grape’s first European debut outside its homeland.

Tricky to grow, Timorasso demands special treatment. But Beykush likes a challenge. At a 2023 tasting in Portofino, wine experts from across Europe singled out Beykush’s Timorasso - some even named Lerici their favourite of the event.

Now grown near the Black Sea, Timorasso reveals a new side of itself. This vintage – winner of a 2025 Decanter Bronze – is spice-laced and generous. On the nose: dried flowers, honey, and some warm baking spices. On the palate: juicy pears and golden plums, with a silky, rounded finish where vanilla and caramel sneak in (courtesy of ageing on lees in used French oak). Definitely age-worthy, it’s drawing comparisons to Chablis and Riesling.

Serve with grilled fish, creamy risotto, or anything that says "dinner with intention."

Size: 750ml
ABV: 12.5%
Find here: £39 (Ukrainian Wine Company)

Kolonist Bisser Brut

Top 12 Ukrainian Wines of 2024

Founded in the early 2000s by Ivan Plachkov – a descendant of Bulgarian settlers – Kolonist Winery is nestled in the Bessarabia region. This family estate has long focused on quality, and even wine legend Oz Clarke called their work a sign that this region would soon earn its rightful spot on the global wine map.

Since Russia’s full-scale invasion, the Plachkov family has hosted evacuees from occupied areas, and one of the winery’s co-owners now serves in Ukraine’s Armed Forces. Through it all, they’ve continued making standout wines – including red blends that can hold their own next to Bordeaux’s best.

Their vineyards share a latitude with Bordeaux and Piedmont, and thanks to south-facing slopes and sunlight bouncing off Lake Yalpuh, the grapes here achieve full, balanced ripeness.

Their Bisser Brut is made from Chardonnay using the traditional method (yes, the same process as Champagne) and aged on lees for three years. It’s clean and elegant, with aromas of pancakes and lemon, white flowers, and hazelnuts. On the palate, you’ll find crisp green apple, tangerine, and a creamy texture with a rich, lingering finish.

Pair with local-style lightly salted Dunaika herring if you can find it. Otherwise, go for smoked salmon or buttery toast with caviar.

Size: 750ml
ABV: 12%
Find here: £35 (Cellar Door Wines)

Want to Learn More About Ukrainian Wine History?

Before we wrap: if you’re curious about the deeper story behind Ukrainian wine and want to bust a few Soviet-era myths along the way, this book is essential reading: 29 Centuries: Rediscovered History of Wine in Ukraine by Anna Eugenia Yanchenko.

Written by a graduate in cultural studies, sommelier, and wine educator, 29 Centuries digs through 800 historical sources to uncover Ukraine’s true winemaking past – the one erased for decades by Soviet propaganda. "We used to think there was a void in our history where wine culture should be,” she says. “But it wasn’t void. It was oblivion.”

The result is a deeply researched, engaging read with original illustrations (some in graphic novel style) and commentary from historical figures including Homer, Pliny the Elder, and Mark Twain. The book won a 2024 award from the International Organisation of Vine and Wine and is now available in Ukrainian and English.

Ukrainian wines tell a story of place, passion, and resilience. And if this tasting has you thinking about what other bottles are worth discovering, take a look at our Champagne picks here – whether you're after the classic, the quirky, or something that simply feels like a celebration.

Brandy's Revival: The 7 Best Bottles for a New Generation

Affordable, expressive, and full of flavour - these bottles are rewriting what brandy can be.

Brandy is incredibly versatile. Younger examples are fruit-forward and great for cocktails, while older expressions offer depth and complexity to rival whisky, often at more accessible prices. Yet despite all this, brandy is still misunderstood and often overlooked. Cognac dominates the conversation and is seen as expensive or out of reach, which leads people to assume brandy isn’t for them.

Unlike whisky, which is distilled from grain, brandy is made from fermented fruit, giving it a different texture, sweetness, and aromatic profile. It is often distilled from grapes but also apples, pears, plums and more. It offers a diversity of flavours and styles few other categories can match. It is made all over the world, reflecting regional traditions and character, from France, England and Spain to India. Producers work with local fruit and age their brandies in different casks to create distinctive and expressive bottles.

Brandy deserves far more attention than it gets because it has so much to offer and while other spirits have loyal followings, brandy hasn’t yet built that same loyal following, which is undeserved. If you’re curious about new flavours or simply want a taste of everyday luxury, brandy is worth exploring. The bottles below are just a glimpse of what is waiting to be discovered. With prices rising everywhere, the depth of flavour, craft and value in brandy are hard to ignore.

Avallen Calvados

Planet positive Calvados in a paper bottle, with one-fifth of the carbon footprint of glass, Avallen is made for eco-minded cocktail lovers. Born from a simple question: what’s the most sustainable ingredient for making alcohol? The answer was apples. Their practical approach to sustainability is innovative and inspirational, pointing towards future possibilities for the drinks industry more widely. Produced in Normandy, France, under strict Calvados regulations, including a ban on artificial irrigation, it develops deep roots and complex flavours. Aged 2–3 years and designed for mixing, Avallen is bright, modern, and approachable. Fresh apple notes balance sweet and tart, with hints of almond and a gentle pepper prickle, bringing crisp lift to cocktails. Its fruit-forward style shines in the Avallen Appletini, an easy way to bring vibrant Calvados character into your home bar.

Size: 700ml
ABV: 40%
Find Here: £34.99

Carlos I Pedro Ximénez Cask Matured

Rich with coffee, dates and dark chocolate shaped by Pedro Ximénez casks and solera aging, Carlos I is a standout Spanish brandy that shows the depth and diversity of the category. This Brandy de Jerez Solera Gran Reserva, one of Spain’s most famous brandy styles, is produced in the Jerez region of southern Spain under its Protected Geographical Indication (PGI) rules. It is aged in American oak casks seasoned with sherry for a minimum of three years using the traditional solera system, where older and younger brandies are gradually blended for balance and complexity. The result unites Spain’s brandy and sherry traditions. Notes of medjool dates, maraschino cherry, dark chocolate and cigar box are a natural fit for a Manhattan cocktail, making it a decadent after-dinner serve where the herbal and bitter vermouth elements enhance the PX richness.

Size: 700ml
ABV: 40.3%
Find Here: £41.49

Marquis de Montesquiou VSOP

For those who enjoy richer, more rustic flavours, Armagnac offers a distinct take on French brandy. Marquis de Montesquiou VSOP delivers the bright, fruit-forward character of a VS (Very Special, aged at least two years) with some of the deeper complexity you might expect from an XO (Extra Old, aged at least ten years). Produced in the Armagnac region of southwest France under strict regulations, it is distilled only once in a continuous column still known as an Alambic Armagnacais. In classic Gascon style, it shows notes of caramel, apricot, orange peel, tobacco and ginger. Its depth makes it an ideal choice for a Metropolitan cocktail, a rich after-dinner serve where the Armagnac’s dark fruit and spice notes shine.

Size: 500ml
ABV: 43%
Find Here: £42.70

Burnt Faith Bourbon Cask

Burnt Faith, based in Walthamstow, London, is reimagining what brandy can be for the 21st century. Inspired by the craft and heritage of Cognac, they embrace the tension between tradition and innovation, recognising that the former can sometimes limit creativity. They explore a wide variety of grapes and casks, creating new flavour profiles that push the category forward. Their Bourbon Cask release, aged in barrels that previously held bourbon whiskey, is a prime example, with notes of vanilla, banana foam sweets, cinnamon and sweet toasted oak. These bourbon cask influences make it a natural fit for a brandy Old Fashioned cocktail, where its rich, rounded character blends seamlessly with bitters and sugar for a contemporary twist on the classic.

Size: 700ml
ABV: 40%
Find Here: £60

Somerset Cider Brandy 10

Somerset Cider Brandy Company has revived the ancient tradition of producing apple brandy in the heart of Somerset. Their commitment to craft and heritage has earned Protected Geographical Indication (PGI) status, recognising the exceptional terroir of the region, a rare distinction for brandy in the UK. Fittingly, Somerset, with its rich cider-making history, is the natural home of Cider Brandy. Its character comes from ancient orchards, unique soils, and the county’s mild, damp climate. The trees are never sprayed with insecticides, creating a haven for owls, bats and songbirds, and underlining the sustainability of this apple brandy. Expect rich notes of stewed apples, orange blossom, hazelnuts and cinnamon. Enjoy a glass alongside a slice of tarte tatin for the perfect end to a great meal.

Size: 700ml
ABV: 42%
Find Here: £57

Hine Rare VSOP Cognac

Hine Rare VSOP Cognac is an elegant brandy with personality and wide availability in the UK. Cognac is a type of brandy made in the Cognac region of France, where production follows strict standards to protect quality. Hine crafts this soft, fruity VSOP using grapes from Grande Champagne and Petite Champagne, the top two growing areas. VSOP means Very Superior Old Pale and indicates the brandy is aged at least four years, though Hine Rare tastes as though it contains far older Cognac. Expect notes of apricot, orange, toffee and praline with a hint of ginger. It has the depth and finesse to elevate a Champagne cocktail into something truly special.

Size: 700ml
ABV: 40%
Find Here: £60

Paul John XO Brandy

Best known for their award-winning Indian single malts, Paul John brings the same care to this expressive XO brandy. Paul John XO is an Indian brandy produced in Goa. Paul John has crafted a delicate, balanced spirit that feels familiar to brandy drinkers, and yet intriguingly different. Made in their tropical, coastal climate, the brandy blends the traditional French grape Ugni Blanc with Bangalore Purple, a juicy, sweet table grape grown widely in southern India. This gives the brandy a distinctive character that reflects European tradition and Indian heritage. Matured for over 10 years, Paul John XO delivers notes of coconut palm sugar, juicy strawberries, apricot, butterscotch and warming spice from the oak. It pairs well with chocolate desserts such as a chocolate and fig tart.

Size: 700ml
ABV: 46%
Find Here: £98.25

Looking for more exciting bottles to try? If so, make sure you check out these 7 unique bottles.

Can Beer Be Gluten Free?

For a long while, it was pretty slim pickings when it came to gluten-free offerings, let alone gluten-free beers! If you are someone with a gluten sensitivity or Coeliac, you will know the feeling of standing in a food aisle reading the ingredients list on the back of a packet.

What is Gluten?

Gluten is an umbrella word that is used for the group of proteins in grains such as wheat, barley, and rye. Beer is made predominantly from malted barley, with wheat or rye used in specific styles, malting, mashing, and fermenting them, rendering most commercially available beers no-gos for those with gluten sensitivities or Coeliac.

Isn’t Gluten Important for Beer? 

According to Celiac UK, there are two main ways to make a gluten-free beer. The first one is to blend your malt with cereals like millet, buckwheat, quinoa, rice, and maize. None of these contain gluten, so the beers made with these ingredients can also be referred to as having been made with NGCIs (Non-Gluten Containing Ingredients) [1].

In May 2004, Green’s was the UK’s first ever naturally gluten-free beer from alternative grains, meaning all of the beers from Green’s are made from 100% gluten-free materials.

The second way, and by far the most used in the UK, is to make the mash for your beer with a grain that contains gluten, like wheat, rye, or barley. Then use a process to reduce the PPM (parts per million) of gluten in the beer below the UK legal threshold, which is 20PPM [2].

One of the ways to do this is to introduce an enzyme that helps break down the gluten proteins, and some breweries have additional ways that they are able to break down the gluten proteins in addition to using enzymes.

So, Wait, Doesn’t That Mean That Those Beers Have Gluten?

Short answer, yes.

Here’s the slightly longer answer:

In order to be considered gluten-free in the UK, the beer has to be tested reading under 20PPM. So, while there are still trace amounts, it is considered in the UK to be legally gluten-free and can be enjoyed by those who have gluten sensitivities.

Here’s the tricky part: a beer being labelled ‘gluten-free’ means something different depending on where you are. In the USA and Canada, a beer that would be labelled gluten-free in the UK would be considered ‘gluten-reduced.’ Just make sure you know the legal requirements where you are!

No Two Breweries are the Same

With the two ways to make gluten-free beers, there are generally three kinds of breweries you’ll find:

1. The first is best for Coeliacs and the most gluten-sensitive out there, as they make their beer with NGCIs.

2. Breweries that only make gluten-free beers using ingredients that contain gluten but remove them using an enzyme or another means of production.

3. Breweries that predominantly make gluten-full beers but also make gluten-free beers.    

It’s also important to note that if you are Coeliac or have been recommended by healthcare professionals to avoid gluten entirely, then you are better off sticking with beers that have been made in dedicated gluten-free facilities only using NGCIs.

Everyone is different, and you know your own sensitivity, so keep that in mind as you explore the growing world of gluten-free beers!

Exciting Breweries Making Excellent Gluten-Free Beers

Bellfield Brewery

Location: Edinburgh, Scotland
Styles: IPAs, Pilsner, Session Ale, and Craft Lager

Bellfield Brewery was founded by two friends (who are both Coeliac) back in 2015. While their beers contain barley malt, they follow a careful selection process while also using other NGCIs like maize and buckwheat. Their brewing process reduces the amount of gluten instead of using an enzyme, so it’s a secret (and who doesn’t love a secret!) Their beers are routinely tested and are “gluten absent” which means they register regularly below 10PPM.

On International Women’s Day, they released their 2025 “Rational Creatures” Table Pale Ale, designed by six of Bellfield’s own; the name comes from a quote from Jane Austen’s Persuasion: “I hate to hear you talk about all women as if they were fine ladies instead of rational creatures. None of us want to be in calm waters all our lives.”

If you find yourself in Edinburgh, you can visit them in their Taproom, where you can relax and enjoy a cold glass of something refreshing from the brewhouse just next door. The “Bohemian” Pilsner (4.5% ABV) is crisp and light with a perfect balance between a gentle bitterness and floral notes, while the “Lawless Village” IPA (4.5% ABV) is a hoppy, citrus treat with just the right amount of malt.

You can find packs of 12 cans starting at £30 on the brewery website, or you can check your local independent bottle shop or supermarket!

Fierce Beer

Location: Aberdeen, Scotland
Styles: Core Range of IPAs, Pale Ales, Lagers, Alcohol Free, Limited Edition Coolers

A modern Scottish brewery, Fierce Beer, has more than made a name for itself in the world of beer since 2016. In 2021, it was named Scottish Brewery of the year after racking up Scottish Beer Awards. It’s important to note that while they do have a fabulous gluten-free core range, not all of their beers are gluten-free, so just make sure the one you’ve picked says ‘gluten-free’ on the can!

Fierce uses a naturally derived enzyme during their brewing process, typically post-fermentation. The result is that the enzyme binds to the gluten and drops it out of solution, which also helps clarify their beer.

Earlier this year, Fierce released their latest beer cooler, and you’ll never guess the flavour profile … Fierce Iron Brew! A playful love note to the iconic Scottish fizzy orange drink, it’s light, oddly refreshing, and will make you want another one.

Crisp, refreshing, and delivering light and toasty sips from their “Hometown” Scottish Lager (4.2% ABV) to big tropical fruit notes from “Fancy Juice” IPA (5.0%), Fierce offers classic beer profiles while also having some major fun with their cooler range. If you are ever in Aberdeen or Edinburgh, they have a bar in each city that you can visit! 

You can find them here for single cans starting from £2.85 or in packs of 12 starting from £34.20.

Williams Bro’s

Location: Aloa, Scotland
Styles: Lagers, Pilsner, IPAs, Summer Ale, Heather Ale, Lagers, Alcohol Free

The origin of William’s Bro’s started back in 1988 with the translation of a Leane Fraoch recipe in a homebrew shop in Glasgow. Bruce experimented with that formula, and the results of that curiosity would become the template for their Fraoch Heather Ale (5% / 33cl, 50c).

In 1989, Scott joined in, and the two continued to expand their range with Historic Brews, and continued until 2004 when they decided to branch out into contemporary beers.

As they make a mix of gluten-full and free beers, they schedule their gluten-free beer production together to reduce contamination risk. Williams Bro’s uses an enzyme that reduces chill haze as well as removes the majority of the gluten. All of their gluten-free beers are tested and usually register under 10PPM.

Their “Fraoch” Heather Ale (5% / 33cl, 50c) is truly the gem in their gluten-free crown, as it gives a glimpse back in time as the ‘original craft beer recipe.’ Williams Bro’s are the guardians of this very special brew and are the only brewery still producing the style and distributing it worldwide.

A light floral peat opens into gentle spice and herbs to finish, an absolute treat! To this day, freshly picked heather is frozen on the day of harvest in order to create the perfect flavour profile. You can find them here, ranging from £1.40 to £2.00.

Brass Castle

Location: Malton, Yorkshire, England
Styles: Pale Ale, Porters, Helles Lager, NEIPA, Gose, Sour, Low Alcohol

The idea for Brass Castle began in Manhattan during the U.S. craft beer renaissance. From there, they set themselves up in Malton in 2014, and since 2017, they have been producing gluten-free beers. Not only are ALL their beers gluten-free, but they’re vegan as well! The gluten is removed using a small amount of a vegan enzyme during fermentation. After that, every batch is tested and usually comes back under 10PPM.

For Brass Castle, making beer accessible is a high priority, but sustainability is also a huge part of their mission. All spent grain is repurposed, and all hops are sent to local allotments to be used as fertilizer.

Brass Castle offers an amazing range of styles from their punchy “Bad Kitty” Vanilla Porter (5.5% ABV) to the easy-going “Beowulf” Helles Lager (4.2%). There’s something for everyone. They even have a low alcohol “Life’s AF Beach” Tropical Pale (0.5%), which is hoppy and bursting with tropical notes. You can find them here, ranging individually from £3.30 to £5.50.

Jump/Ship

Location: Pathhead, Midlothian, Scotland (just south of Edinburgh)
Styles: Lager, IPA, Pale Ales, Sours, NEIPA, Stout

When Sonja Mitchell launched Jump/Ship in the winter of 2019, she wanted to create a world class alcohol free beer in Scotland, and she has done just that! If you take a peek at their website, the first four words that you’ll see are “All Beer, Nae Booze.” Every single one of the beers made by Jump/Ship is gluten- and alcohol-free.

With a huge range of styles, it’s hard to pick where to start. Their first beer was the “Yardarm” Lager, winning “Best Low and No Alcohol Lager” in the 2021 World Beer Awards. Jump/Ship does use barley in their malt, but they have developed a technique where the enzyme they use works with their controlled fermentation process to reduce the gluten to under 10PPM. Every batch is rigorously tested by a third-party lab

Their newest offering is an aptly named “Steamboat” Hazy Pale Ale that uses hops from New Zealand, America, and Europe. Jump/Ship creates beers that are a delight to drink, and after you try them, you might even find yourself reaching for these over ones that have alcohol!

You can find them here for £13.49 per six-pack.

The world of gluten-free beers is quickly evolving and expanding, and this article is by no means exhaustive, so why not make it an adventure with a friend (or two!) If you are interested in reading more about beer, you could check out 10 Craft Beers to Try from Across the UK, for the wine lovers these bottles of Lambrusco should not be missed but if whisky is more your thing, why not have a look at these stunning Scotch whiskies?

St-Rémy XO Gets a Bold Makeover with Tomalater’s Limited-Edition Bottle

St-Rémy, the world’s number one French brandy, has revealed a striking new limited-edition XO bottle designed by celebrated French visual artist Tomalater. Known for his vibrant semi-abstract, geometric style, Tomalater brings an explosion of colour and shape to the iconic St-Rémy XO bottle, turning it into a work of art you’ll want to keep long after the last pour.

This special edition celebrates the shared values of harmony, creativity, and conviviality. It’s a meeting point between two masters of their craft: Tomalater, who paints with bold colours and modular forms, and St-Rémy’s Master Blender Cécile Roudaut, who builds harmony through carefully crafted eaux-de-vie sourced from France’s most renowned terroirs.

Translating Flavour into Colour

For Tomalater, the collaboration was as much about taste as it was about design. His creative process began with a guided tasting led by Cécile, where he explored St-Rémy XO’s rich layers of flavour, from its bold vanilla and oak character to the delicate notes of ripe fruits, honey, and gingerbread spice.

The resulting design is a colourful mosaic that mirrors these tasting notes, blending warm, golden tones with playful geometric shapes. It feels both contemporary and timeless, echoing the way St-Rémy XO balances tradition and modernity in every bottle.

“I love working with St-Rémy, not only for the creative freedom they give me, but also for my encounter with Cécile, whose passion and expertise deeply inspire me,” says Tomalater. “I imagine a mosaic of shapes and colours in which vineyards and villages mingle, echoing the rich flavours of St-Rémy XO.”

Celebrate at Waitrose’s Kings Cross Wine BAr

To celebrate the launch, St-Rémy is hosting a full takeover of the Wine Bar at Waitrose Kings Cross from 28 September to 5 October 2025. Guests can enjoy the limited-edition brandy, experience its nuanced flavour profile, and immerse themselves in Tomalater’s striking visuals.

The highlight of the week comes on 1 October 2025, when guests can attend an intimate talk with Tomalater and a guided tasting led by Cécile herself. This is a rare opportunity to step inside the mind of both the artist and the blender, and discover how two very different creative processes come together to produce something truly unique.

A Bottle Worth Collecting

The limited-edition St-Rémy XO x Tomalater bottle is available now in Waitrose stores across the UK and online via Waitrose Cellar for £26.50 (700ml). The release is also rolling out internationally, with availability in Canada, Australia, France, Germany, Malaysia, South Korea, New Zealand, the UAE, Estonia, Ukraine, and duty-free outlets worldwide.

What does St-Rémy XO taste like?

This edition may come in a bold new look, but the signature St-Rémy XO blend remains unchanged:

• Appearance: Luminous amber with a golden aura

• Nose: Oak and delicate vanilla layered with ripe fruits and honey

• Palate: Rich and complex, with notes of wood, vanilla, gingerbread, candied apricots, dates, figs, and nuts. A subtle spiciness leads to a long, elegant finish

With this collaboration, St-Rémy invites brandy lovers to experience flavour and design as a single, harmonious expression. Whether you’re adding to your collection or discovering St-Rémy XO for the first time, this limited-edition release is a celebration of French craft — inside and out.

For more information, visit st-remy.com.

Le Moulin: A Hotel Gem in the Heart of Provence

In Lourmarin, where cobblestone streets unfurl like ribbons and the scent of wild thyme drifts lazily on the breeze, sits a former olive mill that has been given a second life. Le Moulin is not simply a hotel; it is an invitation to slow down and inhabit the rhythm of Provence.

The moment you step into its courtyard, shaded by old plane trees, time seems to loosen its grip. What was once a place of industry has become a sanctuary for travellers seeking something softer, something more rooted.

The façade still whispers of the past. Its ochre walls warmed by centuries of sunlight, but inside, the story has been rewritten with light and texture. The interiors are a study in restraint, celebrating what is essential.

Whitewashed walls reflect the southern glow, terracotta tiles hold the memory of summer heat, and woven sisal carpets soften every step. There is no need for grandeur here; the true luxury is the quiet way Le Moulin folds you into the landscape.

What are the rooms like at Le Moulin?

Guest rooms are deeply personal spaces, each designed to feel less like a hotel and more like a Provençal home. Shutters open to reveal glimpses of the village square or the tiled rooftops that glint in the afternoon sun. Fabrics are rich but unfussy, a palette of clay, wheat, and sage that nods to the fields beyond Lourmarin.

In the quiet of morning, you can hear the murmur of the market as it comes to life. By nightfall, the air cools and carries the laughter of locals lingering over wine in the cafés nearby. It is impossible not to feel connected to the village outside your window.

WHere can you eat at Le Moulin?

Dining at Le Moulin is a celebration of the region’s abundance. At Bacheto, the hotel’s signature restaurant, menus are composed like love letters to the terroir. Plates arrive fragrant with seasonal herbs, vegetables just lifted from the soil, and fish fresh from the Mediterranean coast. Nothing feels hurried or overworked.

Each dish lets its ingredients speak in their own dialect, inviting guests to taste Provence as it truly is. In summer, the terrace becomes the heart of the experience: cicadas singing in chorus, glasses catching the last light of day.

Evenings Made for Lingering

Le Moulin encourages an unhurried pace. After dinner, there is time to wander Lourmarin’s streets as they grow still, to peek into ateliers that display ceramics and textiles by local artisans, to pause beneath the château as it glows in the golden hour. The lounge becomes a gathering place for those who want a quiet nightcap or simply a moment to read as the night air drifts through the windows.

Daylight in the Luberon

By day, the pleasures are just as abundant. Le Moulin is a natural base for exploring the Luberon, where lavender fields stretch to the horizon and hilltop villages rise like watchtowers over the valley. You might cycle through the vineyards, stop for a picnic beneath olive trees, or follow the sound of church bells into nearby Cucuron or Bonnieux. Returning to the hotel feels like returning home, with its cool pool and shaded garden waiting to receive you.

What Makes Le Moulin Stand out?

What sets Le Moulin apart is not only its setting but its spirit. This is a place that honours its history while living fully in the present. Its design choices – handcrafted ceramics, sculptural lighting, locally sourced furniture – carry a sense of narrative. Each object, each texture, seems chosen to tell a story about this part of France. There is an intimacy to it all, as though the hotel is less a brand and more a friend introducing you to its village.

The millstones may have stopped turning long ago, but the pulse of Provence continues here, steady and true. Staying in Lourmarin means waking with the sun, strolling to the Friday market, tasting cheese from a nearby farm, and watching children play in the square. It is a reminder that travel can be more than a change of scenery; it can be a return to something essential.

A Slow Luxury Worth Savouring

For those who measure luxury not by opulence but by depth of experience, Le Moulin is a revelation. It does not dazzle with spectacle or distract with excess. Instead, it slows the traveller, coaxes them into noticing the light on the walls, the smell of fresh bread at dawn, the way the village quiets just before nightfall. It asks you to be present, to savour, to remember.

Perhaps that is why leaving feels a little like stepping out of a dream. You pack your bags and close the shutters, but the rhythm of Lourmarin lingers. The taste of the last glass of rosé, the sound of bicycle wheels on stone, the feel of the warm tiles beneath bare feet … these become the souvenirs you carry home.

Le Moulin is not simply a stay; it is a moment suspended, a pause that allows you to breathe in Provence as it has always been. And for travellers who long to feel not just like visitors but like temporary villagers, there is no more perfect place to begin.

Address: Av. Raoul Dautry, 84160 Lourmarin, France
Website: https://www.beaumier.com/en/properties/le-moulin-hotel/

Capelongue: Luxury Escape for the Senses

Perched on the edge of the Claparèdes plateau, Capelongue feels like stumbling across a perfectly kept secret. The world slows as you enter its gates: cicadas hum, lavender nods in the breeze, and somewhere in the distance, church bells echo from Bonnieux below.

It’s a love letter to Provence, where the light is golden, the food is poetry, and every view feels like it was composed by Cézanne himself. Since its rebirth under the Beaumier collection, Capelongue has emerged as a destination for those who want Provence not as a postcard, but as a living, breathing, utterly indulgent experience.

The first thing you notice is the stillness. The estate seems to float above the village of Bonnieux, offering uninterrupted views across the rolling patchwork of vineyards, olive groves, and cypress-dotted hillsides all the way to Mont Ventoux. It’s Provence, distilled, not just a location but a feeling that wraps around you like a linen shawl. Stone walls glow warm in the afternoon light, gardens hum with bees, and each pathway leads to another little pocket of quiet discovery.

What are the rooms like?

Capelongue offers 57 rooms and suites spread across its bastides and carefully renovated outbuildings, each one designed to immerse you in the landscape. Interiors are refined yet simple, evoking Provençal tradition with plastered walls in earthy ochre, handmade tiles underfoot, natural wood furniture, and soft textiles in muted sage and ivory. 

It feels authentic rather than staged, and comfort is considered in every detail: a soft chair placed just where the light falls best for reading, a carafe of water on the bedside table, windows framing scenes of lavender fields or the rooftops of Bonnieux.

Those seeking something unique will fall in love with the Pigeonnier suite, tucked into a converted stone dovecote, its circular walls and intimate scale creating a hideaway unlike any other. Many rooms offer terraces or balconies where mornings begin with the chorus of cicadas and evenings end with a sky painted in peach and violet hues.

How Many Restaurants are there?

Food is where Capelongue truly sings. The hotel is home to two restaurants, each a different expression of the region’s culinary soul. At La Bastide, chef Noël Bérard crafts a Michelin-starred dining experience that celebrates the produce of Provence in its purest form.

Seasonal tasting menus lean into what the land provides: vegetables and herbs gathered from nearby farms, locally raised meats, and fish delivered fresh from the Mediterranean. Each plate feels deeply connected to the terroir, paired with wines chosen from the surrounding valleys.

For something more relaxed, La Bergerie is the heart of the property. Its wood-fired oven perfumes the air with the aroma of roasting vegetables and crackling bread. This is the place to gather around rustic sharing plates, sip a chilled local rosé, and watch the sun slip behind the hills.

Even the poolside café takes care to serve drinks and snacks that feel rooted in the region, offering refreshing cocktails, Provençal spritzes, and light bites that carry you gently from afternoon to evening.

A Sanctuary for the Senses

Capelongue’s gardens and outdoor spaces feel like an extension of the rooms, designed for lingering. Two pools invite you to spend the day alternating between water, shade, and sun. One is expansive, a place for slow swims and sociable afternoons; the other is tucked away, perfect for those seeking a quieter corner.

The spa is a highlight of the recent renovation: a cocoon of stone and soft light featuring a Roman bath, hammam, cold plunge, and treatment rooms offering rituals by Biologique Recherche. It’s the kind of place where time dissolves, where you emerge feeling unhurried, hydrated, and reset.

What Makes Capelongue Stand out?

What sets Capelongue apart is its ability to feel both luxurious and deeply local. The architects, Paula Alvarez de Toledo and Marine Delaloy of Studio Jaune, took care to let the buildings feel as though they had always belonged here.

Natural materials, time-worn textures, and locally crafted ceramics connect the property to its surroundings. Each space feels layered with intention, from the art on the walls to the wicker baskets placed by the doors for gathering herbs or carrying a market haul back to your suite.

The Bonnieux Effect

Days here unfold gently. Some guests linger by the pool, sip coffee in the café, and wander the gardens before dinner. Others take advantage of Capelongue’s perfect location as a base for exploring the region: hilltop villages with shuttered windows and markets spilling over with cheese and olives, vineyards offering tastings of bright, mineral whites and peppery reds, and hiking trails through the Luberon that lead to views worth every step.

By night, the skies darken to a brilliant wash of stars, one more reminder that this is a place where nature still has the final word.

Who’s It For?

Capelongue is made for couples seeking a romantic escape, for gourmands chasing the flavours of Provence, for artists and writers in need of a muse, and for anyone who wants to trade the noise of the world for birdsong, lavender, and the quiet rhythm of a slower life. It is not simply a stay. It’s a gentle reset, a reminder that luxury can be both effortless and deeply human.

Address: Les Claparèdes, 550 Chemin des Cabanes, 84480 Bonnieux, France
Website: https://www.beaumier.com/en/properties/capelongue-hotel/

Fizz with Flair: What Sets Champagne Apart from the Rest?

Depending on who’s counting (and how patient they are), a single glass of Champagne contains somewhere between two and 11 million bubbles. Impressive, sure - but the magic of Champagne isn’t just in the fizz. It’s in everything behind it.

First things first: Champagne is a legally protected name. Only sparkling wines made in the Champagne region of France (northeast of Paris) can use it. Anything else is just bubbly.

Yes, a few American producers still label their wines “Champagne,” thanks to a loophole in historical trade agreements. But let’s be honest: when we say champagne, we mean actual Champagne.

Why is Champagne considered to be so special?

It’s all about terroir - that untranslatable French word that wraps up climate, soil, geography and a little bit of magic. Champagne’s cool temperatures and chalky soils are perfect for growing three key grapes: Chardonnay, Pinot Noir and Pinot Meunier. These are blended in varying proportions to create the styles we know and love.

Then there’s the method. Champagne is made using the traditional method (méthode champenoise, if you’re feeling fancy), where the second fermentation - the one that makes the bubbles - happens inside the bottle. It’s time-consuming, expensive and labour-intensive. But the payoff is finer bubbles, greater complexity and that creamy, brioche-like texture you just can’t fake.

What made Champagne so famous?

No other wine is so wrapped up in mystery, glamour and mythology. Queen Victoria favoured Perrier-Jouët, Churchill swore by Pol Roger, and James Bond … he’s a Bollinger man.

As for Dom Pérignon - the monk who supposedly invented Champagne and shouted “I’m drinking the stars!” - it’s a lovely tale, but total fiction. Sparkling wine existed well before Dom’s time. The method was described in 1662 by English scientist Christopher Merrett - and those sturdy glass bottles that keep the fizz from bursting out? Also, English. You're welcome, Champagne.

Dom Pérignon, for his part, actually tried to remove bubbles from wine. But he did help refine the process, laying the groundwork for what would become the world’s most iconic sparkling wine.

Which champagne should I choose?

Well, there are different styles for different occasions and moods. Some of us queue for Beyoncé tickets, others listen to Brahms in their car - and, sometimes, the same person does both. Champagne styles work the same way: each has its fans, but you don’t have to pick just one. Let’s pop the cork on five bottles - and two English curveballs - each with its own story.

Veuve Monsigny No.3 Champagne Brut

Think of Non-Vintage Champagne as a chart-topper: it’s everywhere, accessible, and hard not to love. About 80% of Champagne is non-vintage, blending wines from different years to keep the style consistent.

But don’t dismiss it. NV Champagne is the house’s calling card. Recreating the same profile year after year - no matter the harvest - is like Beyoncé still being Beyoncé, whether she’s doing country or punk rock.

This £15 Aldi-exclusive bottle is proof that good NV doesn’t need to cost a fortune. Made by Philizot et Fils, it’s been racking up medals since 2010 and won gold at the 2025 World Champagne Awards.

Expect aromas of apple turnover and lemon shortbread, with bright citrus, minerality, fine bubbles and a warm finish. It’s not about luxury; it’s about joy. Pair with manzanilla olives, a good hot dog or crispy fried chicken.

Size: 750ml
ABV: 12.5%
Find here: £15.49 - Aldi

Canard-Duchêne Vintage 2018 Champagne

Vintage Champagne is a snapshot of a single, standout year. Aged for a minimum of three years (often more), it delivers richness, depth and complexity. Drink now - or let it evolve in the cellar.

2018 is already being hailed as “exceptional.” A rocky spring gave way to a golden early summer, with beautifully ripe grapes and soft acidity.

This bottle comes from Premier and Grand Cru vineyards and spent over six years on lees in Canard-Duchêne’s chalk cellars.

With aromas of juicy peach, honeysuckle and melon, on the palate, it’s pure energy - lemon peel, clotted cream, wild raspberries, and a creamy texture. The nutty, lingering finish is made for Comté cheese. A love story in a glass, quite literally - this house was founded in 1868 after a barrel-maker fell for a winemaker’s daughter. Romantic and delicious.

Size: 750ml
ABV: 12%
Find here: £35 Mix Six (38 per bottle) - Majestic

Collery Blanc de Blancs Grand Cru Champagne

Blanc de Blancs means 100% Chardonnay. In blends, it brings brightness. Solo, it’s zesty, refined, and full of promise. This one? Very much worth watching.

Collery picked up its first gold medal in 1904, and it’s barely stopped since. The secret is in a perfect combo of terroir, grapes from Grand Cru vineyards, and the careful hand of cellar master Julien Lefevre.

Five years on the lees brings depth and award-winning finesse. Expect nectarine, citrus peel and spring flowers, with hints of toasted hazelnut. The palate offers grapefruit, pear and a sea-breeze salinity. Excellent with scallops, oysters, or young Camembert.

Size: 750ml
ABV: 12%
Find here: £33 Mix Six (60 per bottle)- Majestic

Pommery 'Brut Rosé Royal’ Champagne

Rosé Champagne looks pretty, but it’s also serious food wine, structured and often pricier. Why? It takes more effort to make. Champagne rosé is often created by blending a little red wine into the base white, which demands care and precision.

Madame Louise Pommery wasn’t just the “Lady of the Roses.” She also helped steer Champagne towards a drier, Brut style, winning over British drinkers in the 19th century.

Her legacy lives on in this elegant blend of Chardonnay and Pinot Noir. Think Sunday garden party: warm pancakes, strawberry jam, roses in bloom. It’s fresh, balanced and effortlessly stylish.

Perfect with duck in orange sauce, or spring lamb. Regal, romantic and quietly powerful.

Size: 750ml
ABV: 12.5%
Find here: £40- Waitrose

Piper Heidsieck Essentiel Blanc de Noirs Extra Brut Champagne

Blanc de Noirs means white Champagne from black grapes, usually Pinot Noir and Meunier. Expect richness, body and bold berry notes.

Marilyn Monroe once said she woke up with a glass of Piper-Heidsieck. And honestly, we get it. This wine has presence. This version won a trophy and gold medal at the 2025 International Wine Challenge. It’s Extra Brut (less sugar), but the dryness is sleek and invigorating.

Made from 80% Pinot Noir and 20% Meunier, aged for three years on lees. It opens with grilled peach, raspberry and warm baguette aromas. On the palate: bright citrus, honeyed depth, and a nutty finish. Pair with foie gras or aged cheese - or tuck it away. With the right care, it’ll age gracefully for years.

Size: 750ml
ABV: 12%
Find here: £63.50 - The Whisky Exchange

Is Champagne still untouchable?

For centuries, yes. But now, English sparkling wine is snapping at its heels, winning blind tastings and major awards.

Why? Warmer summers mean better-ripened grapes. Southern England’s chalky soils are nearly identical to those in Champagne. And English winemakers have upped their game massively.

So, if you’re looking for a Champagne alternative, you might only need to look across the Channel, or the next county over.

Sugrue, The Trouble With Dreams 2020, South Downs

The chalk ridge of the South Downs is England’s answer to Champagne - and Dermot Sugrue is one of its pioneers. He helped put Nyetimber and Wiston on the map, but now he and Ana Sugrue are pouring that knowledge into their own label.

Their 2009 magnum won Best Sparkling in Magnum at the 2025 Decanter World Wine Awards. That one is sold out (no surprise). But you can still grab the 2020 - only 7,500 bottles made.

A blend of Chardonnay and Pinot Noir, this bottle is all English charm: sea breeze, sun-warmed chalk, orchard fruit and poise. Age-worthy until at least 2035. A dream with altitude.

Size: 750ml
ABV: 12%
Find here: £49- Sugrue South Downs

Chapel Down Rosé Sparkling

Each year, Decanter names just 50 wines as Best in Show - their highest honour. In 2024, only one English wine made the cut: this ethereal, traditional-method rosé from Kent. That’s three Best in Show wins now for Chapel Down, and a big red pin on the global wine map for England.

It’s an unusual blend: Pinot Noir, Chardonnay, Meunier - and a twist of Pinot Blanc and Pinot Noir Précoce (an early-ripening, floral version of Pinot Noir).

The result is light, elegant, and completely summery, with strawberry, redcurrant and peony petal notes. It’s made for summer pudding, picnics or just a patch of sunshine.

Size: 750ml
ABV: 12%
Find here: £32 Mix Six (34 per bottle)- Majestic

So, there you have it. Five standout Champagnes worth popping. Intrigued by those English sparkling curveballs? Discover more sip-worthy bottles here.

A Thai Talisman

Prakaan Distillery, Thailand

Thailand invokes certain images. Scenes from the Leonardo Di Caprio film The Beach come to mind. Bright sunshine, pristine white sand and turquoise seas and heat. This is the idle people expect to experience when they visit Thailand. Until this year I had never visited but always thought I would and experience the country as described above. My home country has certain similarities. On the west coast of Scotland are some of the most beautiful beaches in the world, like Thailand the sands are white, and the seas turquoise and crystal clear. There is just one thing missing: the heat. However, there is something my home country makes which Thailand could not offer, and that’s whisky. Until now.

My primary motivation for visiting Thailand this year was to visit their first Single Malt Whisky distillery and taste the whisky it is producing. I did not see one beach on my week-long visit, and the beach wasn’t missed. Instead, I experienced a different side of Thailand. The un-talked about interior.

The company which built the distillery owns many businesses. From hotels and restaurants, a logistics company which operates all over Thailand, and their biggest operation, a beer company, and it is in the same town as a brewery that the whisky distillery is found. The company is called Thai Beverage and their move into making Single Malt Whisky might seem an unusual one for predominantly a beer company in the tropics, but they have form. International Beverage, a subsidiary of Thai Beverage owns four of the best and most traditional distilleries in Scotland. In the far north, they own Pulteney and Balblair, Speyburn and Balmenach in Speyside and just to the east of Speyside, Knockdhu distillery.

Although in Thailand Thai Beverage is known for beer, they have plenty of distilling experience. Some of the great Thai rum brands have been and are still produced by them. They have a rum distillery which they have owned since the 1970’s.

The whisky distillery, unlike their rum distillery is nowhere near Bangkok. It is in Kamphaeng Phet a lesser-known corner of Thailand not frequented by tourists in search of white sands or azure waters. Instead, it sits nestled within the Western Forest Complex, a vast and largely untouched tract of wilderness recognised as a UNESCO World Heritage site. It’s hot, it’s humid, it’s rich in biodiversity and surprisingly, it’s perfect for whisky making.

The features in the Kamphaeng Phet Historical Park include archaeological remains of ancient sites such as Mueang Chakangrao to the east of the Ping River and Mueang Nakhon Chum to the west. The whole site covers much of the town and is surrounded by a distinctly shaped wall. It is this heritage site and its surrounding wall which give the whisky its name, Prakaan. Prakaan translates as ‘wall’ or ‘fort’, a tribute to the ancient stonework that once encircled Kamphaeng Phet. Like the whisky, it stands as a symbol of strength, endurance and cultural identity. A section of this wall is the emblem on the whiskies label, and the bricks make up the texture of the bottle. It roots the whisky with a true sense of place.

The water for the distillery comes from deep underground, the source of which flows through the Western Forest Complex and includes Khlong Lan Waterfall. Not far from the distillery the waterfall is a spectacle sitting within the forest, which in itself is a magical place, the waterfall is elegant yet powerful, much like the whisky and well worth seeking out.

Beyond the sense of place in the landscape the whisky evokes, it also has a sense of place rooted in the people, and food. There is a great love for Thai food all over the world, from Khao soi fragrant noodle soup, river prawns, which are the size of small lobsters, an abundance of fresh vegetables and even sticky mango rice, the food in Thailand is incredibly diverse with different regions producing different style.

With all these influences it would be understandable if the whisky didn’t quite manage to encompass that whole sense of place, yet somehow it does, and this I think comes from a tradition rooted in Whisky’s home country of Scotland. All of the International Beverage distilleries are in the highlands, Speyside is in the greater highland region, so Speyburn is still highland. Highland whisky tends to be elegant and fruity. It’s this fruit forward character which Prakaan has in spades. The team at Prakaan, beyond having incredible backgrounds in biochemistry and distilling in Thailand, have spent two years with the teams in Scotland learning about and making single malt Scotch Whisky. The elegance of Scotch shines though in Prakaan, as does the fruit forward nature of the whisky. It is this fruit forward nature which also gives Prakaan its unique identity. Like some highland whiskies, there are a lot of tropical fruits found in Prakaan, and those fruits are diverse and range from light banana and touches of pineapple to guava, passion fruit and dragon fruit which is integral to Thailand. These tropical fruits are joined by honey, citrus peels and touches of ginger, and milk chocolate sit in the background. The back palate allows spice to develop which runs all the way through the finish. These flavours are added to in the Double Cask expression with typical Oloroso sherry cask character which are used for 18 to 30 months. These casks give raisins, cinnamon, nutmeg and dates. Their final expression the Peated Malt has a ppm of 45 in the barley and is lightly peated at 3ppm in the resulting whiskey. The peat is imported from the highland of Scotland giving rich BBQ smoke and oily, earthy peat beyond the tropical fruit notes.

All this fruit flavour is rooted in fermentation which lasts for 72 hours giving fruity flavours and starts at 18- 20°C and is kept under 35°C with cooling jackets. All this flavour shines in their ex-bourbon cask expression. For me ex-bourbon cask maturation allows the spirit character to shine and shows its true character. The spirit from Prakaan is very characterful and this comes through in the whisky well. This character also allows for other types of maturation without losing that distinct character. There are two other expressions in the Prakaan line up. One which has ex-sherry cask maturation included, and a peated expression. Both of these show off their different flavours. The maturation has been deftly handled. In the heat of the tropical sun, it takes skill and care not to overcook the spirit. The warehouses have been built in such a way to help this. By being recessed into the ground by a few metres, the base of the warehouse is cool, and by having huge doors which can open for airflow, the ambient temperature in the warehouse is much cooler than the shade temperatures outside and can be temperature controlled. There is no humidity control, and the angels share reflects this with 13% being lost to the angels in year 1, and then 10% in year two, 9% in year three and 8.5% in year 4, so the volume of liquid loss over the years is considerable, but the abv only decreased 1-3% over the first 5 years. This is all normal for the tropics. Prakaan doesn’t have an age statement on their whisky, and nor should they, as with tropical aging, age is irrelevant, however some of the whisky is older than you would imagine. They first filled barrels in April 2018, so one can work it out from there.

Distillery manager Boyd

Prakaan isn’t trying to be like Scotch, it has its own identity, but the quality is formidable and the overall experience of visiting Prakaan is impressive. The distillery is state of the art and fully automated, yet the skill in their whisky making is rooted in tradition and culture, people and place. These characteristics will sound familiar to Scotch Whisky drinkers and show that Scotland and Thailand as well as having pristine beaches and pure blue seas, now have great whisky in common too.

Colin and Boyd at Prakaan in Thailand

Prakaan Select Cask
Full of tropical fruit and ex bourbon cask flavours.

Size: 750ml
ABV: 43%
Find here: £49.96

Prakaan Double Cask
Rich with baking spice, chocolate and signature tropical fruit.

Size: 750ml
ABV: 43%
Find here: £62.46

Prakaan Peated Cask
Tropical fruits, smoke and earthy flavours and aromas

Size: 750ml
ABV: 43%
Find here: £54.13

If you’ve enjoyed discovering the first single Malt whisky from Thailand and your appetite has been peaked for something Thai, then how about booking a great Thai restaurant in London here.

Words by Colin Hampden-White