Highland Park x Björn Frantzén: A Whisky That Invites You to Taste Emotion

What happens when a whisky stops dictating what you should taste and starts asking what you feel?

From the coasts of Orkney to the creative mind of Swedish chef Björn Frantzén, Highland Park’s latest release, “Between You and I,” isn’t your usual single malt story. It’s not about ticking off tasting notes or chasing collector hype. It’s about emotion, memory, and what happens when a whisky invites you to pause … and listen.

What Makes “Between You and I” Different?

Most whisky launches lead with a list: honey, spice, smoke, oak. “Between You and I” takes a more human route. It’s inspired by the moments flavour can bring back: the scent of a kitchen from childhood, the warmth of a fire on a snowy night, or the calm that follows a long journey. This whisky isn’t asking you to identify its tasting notes; it’s asking you to explore what it reminds you of.

This approach came from Frantzén’s own sensory response to the liquid. Known for blending Nordic simplicity, French precision, and Japanese restraint, he viewed the whisky as a conversation between memory, flavour, and place. The result is something far more introspective than prescriptive: a dram that asks for connection rather than critique.

A Whisky That Looks as Bold as It Feels

Even the design of “Between You and I” breaks the rules. Instead of polished gloss, it’s dressed in a box that feels alive: graffiti-style strokes layered in vibrant orange, deep blue, and muted heather tones. The orange hints at warmth and firelight; the blue and purple, at flowing water and peat smoke. Every brushstroke mirrors the layered complexity of the whisky itself.

Frantzén’s design celebrates imperfection. The spray-painted layers overlap with confidence, echoing the whisky’s depth and character. Inside, there are no official tasting cards or checklists, only a small booklet filled with thoughtful prompts to guide your own reflections. It’s a refreshing reminder that flavour doesn’t have to be defined; it can be discovered.

What’s Inside the Glass?

For all its artistry, “Between You and I” stands firmly on craftsmanship. Matured for 16 years in a combination of virgin Swedish oak, sherry-seasoned European and American oak, and ex-Bourbon casks, it’s the first Highland Park whisky to use Swedish oak, adding a unique, textural spice to the distillery’s signature balance of honeyed sweetness and gentle smoke.

The flavour journey is rich and evolving: a wave of fruit and vanilla warmth, a slow build of oak, and that familiar thread of aromatic Orkney peat that ties everything together. It’s smooth, layered, and quietly confident, much like the creative partnership behind it.

The Meeting of Minds

Frantzén isn’t just a chef. He’s a storyteller through flavour. As the only chef in the world to simultaneously hold three Michelin stars across three restaurants, his food is an emotional experience as much as a culinary one. Highland Park recognised a shared philosophy in his approach: both view taste as deeply personal, tied to place and memory.

Together, they’ve crafted something that bridges two worlds: the meticulous artistry of fine dining and the centuries-old tradition of whisky-making.

Where Can You Buy “Between You and I”?

The 16-year-old Between You and I launches in the UK on 14 October 2025, available through Selfridges, The Whisky Shop, Master of Malt, and The Whisky Exchange (£145).

For travellers, a Global Travel Retail exclusive, “Between You and I: Journeys,” offers a 17-year-old expression inspired by Frantzén’s memories from around the world (£155).

Final Sip: A Whisky That Tells Your Story

Highland Park’s Between You and I is a rethink of how we taste. Instead of asking “what’s in the whisky?”, it asks “what’s in you when you taste it?” It’s a whisky that rewards reflection, connection, and curiosity, proof that sometimes, the most profound tasting notes are the ones that can’t be written at all.

The Glendronach 30 & 40 Year Old: A New Chapter in Sherry Cask Mastery

Two rare releases showcase four decades of patience, craftsmanship, and the art of sherry cask ageing.

For nearly two centuries, The GlenDronach has been synonymous with rich, sherry-cask-matured whisky. From its Highland home in the Valley of Forgue, the distillery continues to prove why it’s regarded as one of Scotland’s masters of maturation. Now, The GlenDronach unveils two remarkable new expressions: the 30-Year-Old and the 40-Year-Old 2025 Edition – each representing the height of its craft.

What Makes The GlenDronach 30-Year-Old So Special?

The GlenDronach 30-Year-Old is a beautifully composed Highland Single Malt that highlights the distillery’s sherry cask artistry. Under the guidance of Master Blender Rachel Barrie, the whisky brings together three distinct sherry cask styles: Pedro Ximénez, Oloroso, and, for the first time, Amontillado.

Barrie explains, “With the 30-Year-Old, we have composed a symphony from our most historic sherry cask styles. Three decades of maturation have resulted in a sublime and charming Single Malt, with generous layers of rich and complex character.”

The inclusion of Amontillado adds elegant notes of toasted hazelnut and crème caramel, perfectly balancing The GlenDronach’s hallmark dark cherry, chocolate, and spiced fruit tones. Presented in a walnut curl veneer case engraved with 30 facets, a nod to the years of patient ageing, this release is priced at £1,000 and available at Selfridges.

How Does the 40-Year-Old Represent the Peak of GlenDronach’s Craft?

The 40-Year-Old 2025 Edition is the distillery’s ultimate expression, a rare whisky composed from a small number of hand-selected Oloroso and Pedro Ximénez casks. Matured over four decades in Spanish oak, it offers an extraordinary depth of flavour and a velvet-smooth texture that speaks to The GlenDronach’s time-honoured expertise.

Barrie shares, “At forty years old, it represents four decades of sherry cask refinement, polished by time to become the ultimate expression of The GlenDronach. It is a privilege to be the custodian of such remarkable casks.”

Expect a nose of black cherry, stewed plum, and blackberry, followed by a palate of bramble compote, prune, raisin wine, and cinnamon-laced chocolate espresso. Bottled at 43.9% ABV (Natural Cask Strength), it’s presented in a dark rosewood case with brass details and a golden plinth, a fitting vessel for a whisky of such stature. Retailing at £5,000, it is available through select global markets and Selfridges.

Why Are These Releases Important for Collectors and Enthusiasts?

The GlenDronach’s reputation rests on its mastery of sherry cask maturation, and these new releases reaffirm that legacy while deepening it. The 30-Year-Old introduces the Amontillado cask for the first time, while the 40-Year-Old showcases the distillery’s commitment to refinement through time, patience, and precision.

In an era of innovation and experimentation, The GlenDronach proves that true artistry still lies in tradition. Each bottle is not merely a whisky. It’s a time capsule of craftsmanship, matured to perfection beneath the cool stone walls of Forgue.

Ring the Alarm: Piper-Heidsieck’s ‘Code Rouge’ Ignites the Holidays in Style

If there were ever a Champagne that begged to be unleashed, it’s this one. Just in time for Christmas, Piper-Heidsieck (the house that’s never been afraid of a little drama) has dropped its latest limited-edition showstopper: the “Code Rouge Edition.” Exclusive to Selfridges from November 2025, this fiery red collectible doesn’t whisper luxury; it shouts it, all while winking at tradition.

Is It a Champagne or an Emergency Kit? (Maybe Both)

Forget the usual foil and label routine. The Code Rouge Edition arrives in a sculptural, metallic red case shaped like a vintage fire extinguisher, a playful nod to life’s “Champagne emergencies.” Finished in gold, secured by a quarter-turn lock, and emblazoned with the words “In case of Champagne emergency, break open case,” it’s part celebration, part spectacle.

It’s Piper-Heidsieck doing what Piper-Heidsieck does best: taking the seriousness out of sophistication. The result? A piece of design you’ll want to show off long before you pop it open.

What’s Bubbling Inside This Red Hot Release?

Inside the bold exterior sits the Cuvée Brut, the signature Piper-Heidsieck Champagne that captures the house’s spirited elegance. Made from a trio of Pinot Noir, Meunier, and Chardonnay grapes sourced from over 100 crus, it’s as expressive as it is refined.

The first sip delivers bright pear, white peach, and citrus, followed by orange blossom, toasted almonds, and a whisper of mint. It’s vibrant, harmonious, and joyfully alive, the kind of Champagne that makes any moment feel just a little more cinematic.

Why Does Piper-Heidsieck Keep Getting Design So Right?

Because it never plays it safe. Piper-Heidsieck has long treated Champagne as both an art form and an attitude, with collaborations spanning Jean-Paul Gaultier, Viktor & Rolf, and Christian Louboutin. From lipstick boxes to sound-inspired cases, every design is a declaration that Champagne should be seen as much as it’s sipped.

“This is Piper-Heidsieck at its boldest,” says CEO Stéphane Decaux. “Piper-Heidsieck lights up life’s celebrations with joy. This uniquely designed set is not just a gift, it becomes a call to celebrate boldly.”

Mission accomplished.

So, Who’s This For?

At £65.99 and available exclusively through Selfridges, the Code Rouge Edition hits that sweet spot between collectible and accessible. It’s for the person who’s impossible to buy for, the host who always brings the flair, or simply anyone who thinks life’s too short for boring bottles.

Because really, when the year winds down and the Champagne cravings rise, there’s only one emergency worth breaking glass for, and Piper-Heidsieck’s Code Rouge is it.

Ukai: A Cosy Taste of Japan in Notting Hill

Spicy Tuna Roll (Photo Credit: AKA Communications)

Tucked away on the northern end of Notting Hill’s infamous Portobello Road lies a hidden gem of Japanese cuisine, offering first-class sushi in a comfortable, homely setting.

Ukai Bar & Restaurant is a modern Japanese restaurant that has vividly taken over what used to be a classic British pub, making your first step inside like nothing else you might imagine. The soaring artwork above the door, lush flora wrapped across the facade, and the quintessentially Japanese touches of comfort promise a hidden luxury to be discovered. A discovery cleverly reserved for the dinner table. 

Ukai’s kitchen is headed up by Alessandro Verros, who trained at the prestigious ROKA Collective, bringing the same quality of execution and a robata (short for robatayaki) grill, a “fireside” barbecue style of cooking that offers an expansive list of delightful dishes.

We sat down in the cosy restaurant side of the space, with a generous table perfect for showcasing the spread that was about to come, as we had opted for the signature tasting menu accompanied by a sake pairing. 

Shrimp Tartare

Tasting menus are a great way to explore a restaurant’s food as the chef intended, the next best thing to a full “omakase” style Japanese dinner. In classic Japanese fashion, the attention to detail in the food was superb, and the dishes demonstrated true craftsmanship, just as much works of art as they were delicious.

Well-seasoned edamame followed by red shrimp tartare and wagyu tataki with truffle set the tone for the rest of the evening. The edamame was salted just right to awaken our appetite, and the shrimp tartare was fresh, brightened by citrus and had savoury brine to balance the touch of sweetness. It’s easy to get complacent with wagyu, but quality meat alone does not make a quality dish.

Wagyu Tataki

Thankfully, the thin slices of beef were wonderfully cooked, melting in the mouth with an indulgent fattiness and a welcome amount of truffle. Paired with these was a sparkling sake with light pear and apple notes and a silky texture whose sweetness made a great reset from our starter at every sip. 

Sashimi Platter (Photo Credit: AKA Communications)

Naturally, the sushi at Ukai was the main feature of the tasting menu, and our platter was a spread of the best serves they had to offer. The sashimi was soft and fresh at every bite, the prawn tempura roll had a great crunch, and the sushi rice across the platter had a unique texture that really stood out.

My favourite was the spicy tuna roll; a classic staple in many venues, but at Ukai, it was presented with gorgeous little touches that widened the eyes, and the avocado was creamy and bridged the flavours for great harmony. The sake for this course was a Shichiken Junmai, which had aromas of melon and citrus with a fresh acidity to reset the palate for the fish.

Beef Fillet and Salad

The beef fillet, accompanied by the lettuce and radicchio salad, was a hearty follow-up to the sushi. The meat was well-cooked, fell apart delicately, and the salad was crisp with a lightly bitter finish. We enjoyed a junmai daiginjo sake pairing for this course, another junmai - the rice polished to over 60% in this case.

Rice polishing is a sake brewer’s technique of preparing the rice for fermentation, stripping away excess fats and proteins, resulting in a more delicate and floral style of sake. 

Yuzu Cheesecake

We couldn’t help but round out our meal with dessert, opting for the yuzu cheesecake that had hints of lime blossom and a crumbly almond biscuit base. It was a blissful evening at Ukai, and the addition of a DJ to curate the music in the venue was a highly appreciated touch.

Whilst the beef fillet and salad were exquisite, I found it to be a departure from the traditional Japanese cuisine we enjoyed throughout the rest of the meal. This became more apparent when we each had our own beef fillet, but the sushi platter was shared. Given that the sake-paired tasting menu is £70 per person, I would have preferred a larger focus on the latter strength of the restaurant and an alternative use of the robata grill.

Aside from this, the service, the staff, and the venue in general genuinely made for a cosy evening, a welcome change from the more sleek style of Japanese restaurants one might otherwise find.

Ukai is certainly the top Japanese restaurant in Notting Hill, and is worth the visit if you’re into Japanese food but want to enjoy quality in a more homely, relaxed atmosphere. 

NB: I was invited to review, and my meal was complimentary. All views are my own and not influenced by anyone other than my own palate and experience.

What are Organic, Biodynamic and Sustainable Wines?

Organic eating has had far more press than organic drinking over the last few years, but as people grow increasingly aware of what they consume, the tide is changing. Just like with the food industry, you’re likely to stumble across a few different terms, certificates and techniques that overlap with one another, but these buzzwords can cause confusion. So, to clear it up, here is a clear breakdown of what ‘organic’, ‘biodynamic’, and ‘sustainable’ actually means for wine.

What are organic wines?

In the simplest of terms, organic wine means that the wine uses organically grown grapes. To be able to call itself organic, the vineyard has to have the relevant organic farming certification from the country it’s in, which indicates that 100% organic ingredients have gone into it, so artificial fertilisers, pesticides, fungicides, herbicides, colouring agents, and concentrated wine additives are prohibited.

This isn’t to say that nothing can be added, however, because an organic wine may still use yeasts and fining agents, some of which are not vegan. Also, bear in mind that because regulators differ from country to country, organic is a loose definition. For example, in the US sulphur is not permitted, but in Europe, it can be up to 100ppm… which is why some American bottles are labelled, ‘made using organic grapes’ rather than simply ‘organic’ – confusing we know!

What are biodynamic wines?

Centred around the work of Austrian philosopher Rudolf Steiner, biodynamic wines build on organic wine production by not only embracing the regulations of organic wine, but by considering the vineyard as a wider ecosystem.

The aim is to find ecological balance and self-sufficiency through the interconnectivity of everything in the vineyard. Lunar cycles are involved, as are astrological influences and very specific soil preparations to work within the biodynamic calendar. Some of the most prestigious wine producers in the world swear by these practices not just to produce healthier, more natural grapes, but to make sure that the vineyard is still thriving in years to come. Producers such as Maison Chapoutier in the Rhône Valley and even Domaine de la Romanée Conti in Burgundy are biodynamic. You’re not likely to see an official biodynamic certification on labels, however. Instead, it will probably be labelled as organic with something like ‘made according to biodynamic methods’ on the bottle.

What are sustainable wines?

Making sustainable wines is more practical than organic winemaking, because if something isn’t economically viable, it may be skipped over as long as the overall production maintains biodiversity, conserves water, and embraces renewable technology.

Like biodynamic winemaking, there is no formality to the certification although there are international standards such as the ISO that are widely recognised. Generally, compromises are allowed so a business can be profitable but, when possible, the environmental option must be pursued. To give an example, if there were a situation where the choice was to either let some vines die or to use pesticides and save them, the pesticides would be used at the expense of the organic label.

Of course, there are fantastic wines that meet all of these classifications, as well as many that meet none, but we’re all for winemaking that looks to be as natural, waste-free and environmentally friendly as possible. Often, the wines do seem more vibrant with brighter flavours, and many drinkers never go back!

If you want to taste some delicious organic wines then check out the wonderful organic whites, pinks and reds here!

How to Craft the Perfect Whiskey Sour

Few cocktails strike the perfect balance like a whiskey sour. With its simple mix of lemon, syrup, and whiskey, it’s a drink that has stood the test of time. Like a lot of cocktails, the origins of the whiskey sour are scattered throughout history. 

The family of “sour” cocktails can be traced back to 1862, with Jerry Thomas’s guide How to Mix Drinks or The Bon Vivant’s Companion being one of the earliest references to the mix. Originally developed by sailors, a sour mix would feature a base spirit, a sweetener such as syrup, and a bitter citrus fruit juice such as lemon or lime. These were fruits that sailors kept on hand to ward off scurvy and made for excellent pairings with spirits like rum, gin, and, indeed, whiskey.

The oldest recorded reference to a whiskey sour is in an archived copy of the Wisconsin newspaper, the Waukesha Plain Dealer, from 1870. It was later claimed that an English ship steward named Elliott Stubb invented the cocktail while in the Peruvian port city of Iquique. Legends say that Stubb used the uniquely bitter Lemon di Pica from the nearby commune of Pica in his version. However, like all pieces of cocktail lore, this story suffers from a lack of primary sources.

What Ingredients Are in a Whiskey Sour?

The modern whiskey sour is far less picky about its choice of ingredients. According to International Bartenders Association, the classic whiskey sour recipe is:

45ml of bourbon whiskey
25ml of fresh lemon juice
20ml of sugar syrup
Optional: A few drops of egg white
You can also add a slice of lemon and a maraschino cherry for garnish if so desired.

While the IBA calls for bourbon, it’s perfectly possible to make a good whiskey sour with Irish whiskey if you prefer, though this does lack the bourbon’s distinct caramel taste. It’s also possible to use a good Scotch for a Scotch Sour, which, depending on the whiskey used, can lead to a smokier taste. The egg white isn’t necessarily essential; it simply gives the Whiskey Sour a nice creamy texture and offsets some of the bitterness. So, feel free to discard if you prefer.

So, How Do You Make a Whiskey Sour? To make one of these beauties, simply place the whiskey, lemon juice, syrup, and egg white into a cocktail shaker. Do not add ice just yet. A 30-second dry shake (shaking without the ice) will help to create a silky texture and a frothy head, and better balance the flavours in the cocktail.

Add ice and shake for another 10-15 seconds to chill the cocktail before straining it into a chilled lowball glass. And that’s really all there is to the perfect whiskey sour, though, as with all cocktails, there are many variations.

The Best Whiskey Sour Variations

The most famous is likely the New York Sour, which follows the same recipe but with a red wine float atop the mixture. This adds more complexity and fruit-forward notes to the cocktail – the better the wine used, the better the quality of the cocktail.

The Hawaiian Stone Sour adds pineapple juice to the mix for a sweeter tropical taste. Allegedly, this was invented by the “King of Cocktails,” Dale DeGroff, in 2000.

The London Sour is a longer, fruity drink thanks to the addition of 75ml of orange juice and around 5ml of orgeat (almond) syrup. It makes for a sweeter, citrus-packed version of the whiskey sour that has a pleasant almond flavour running through it.

Finally, for the truly adventurous, there is the Whiskey Business, which adds cinnamon syrup and chili liqueur for an extra spicy drink. Depending on your spice tolerance, this one is not for the faint-hearted!

And that’s all you need to know about the whiskey sour. It’s a simple cocktail but with endless opportunities for experimentation. You can mix a hundred of these and they can still surprise you with their range of flavours and textures.

If you have a unique take on this classic cocktail, we would love to hear it! Get in touch on social @thethreedrinkers with your own experiences mixing a whiskey sour or if you have your own signature variation that hasn’t been covered here. Like all the best drinks writers, we are always curious to try something new.

To read more from Liam, make sure you click here!

Salt & Soul: The Best of Lisboa

Photo Credit: Kerry Murray

Salt. It’s in the air, on your lips, and is the essence of the country’s most exciting and underrated region. In Portugal's Lisbon region, the ocean's influence is everywhere. It’s in the wild, undulating landscape of the dramatic Atlantic coastline, and a defining characteristic that shapes everything, especially the wine.

Stretching 150km north of Lisbon along the Atlantic coast, the Lisboa wine region is a place of contrasts. It’s a place where sun-kissed vineyards meet dramatic, wave-battered shores. Here, the vineyards are never far from the ocean’s breath, a proximity that imparts a unique, energetic quality to the wines. This isn't just about the terroir; it's about the soul of the place – a complex mosaic of soils, centuries of tradition, and an effervescent people who seem to draw their energy from the same vibrant source as the vines.

Where the Ocean Meets the Vine

The ocean’s presence is undeniable, especially in the northernmost part of the Colares DOC. Just a stone's throw from the sea, where the land is buffeted by the Atlantic winds, you can taste the salt on your tongue as you wander through the vineyards. It's here that we find Haja Cortezia, a remarkable family project rooted in nurturing the land, local varieties, and the soulful connection to the sea.  The vines, some of them gnarled and ancient, stand with minimal trellising, their tendrils reaching toward the sea.

Photo Credit: Kerry Murray

The salty wind brings wines with invigorating, thirst-quenching acidity that’s as fresh and crisp as the sea air itself. The Malvasia grape, flourishes in this coastal climate, producing a white wine that’s bright and aromatic with a distinct mineral character – perfect for pairing with grilled sea bream – bliss!

Luis and Teresa embrace their historic vineyard dating back to the pre-phylloxera era, focusing on ancestral production, promoting natural terroir and history. Book in for a tour with owners, Teresa & Lois, ramble through the vineyards, and finish off with a tasting in their homely winery.

The Everest of Surfing

The stretch of coastline isn't just a haven for vines; it's a mecca for thrill-seekers. The dramatic beaches are known for their gigantic waves, none more so than Praia do Norte near Nazaré. Here, surfers brave what's often called the "Everest of Surfing." The waves are the biggest on the planet, a phenomenon caused by a unique, colossal underwater canyon that acts like a funnel, concentrating the ocean’s energy into spectacular, record-breaking swells.

The Portuguese writer and philosopher Fernando Pessoa captured this duality beautifully in his poem "Portuguese Sea": “God placed danger and the abyss in the sea, but he also made it heaven’s mirror.” It's a sentiment that perfectly captures this region – a place where the sea can be both a perilous force of nature and a source of breathtaking beauty and life.

Photo Credit: Kerry Murray

The same duality is perfectly captured in the local variety Ramisco. Portugal's answer to Nebbiolo, this is a red grape that survived the scourge of phylloxera, planted today on less than 20 hectares, mostly in the Colares region. It's a tannic, structured red with an ethereal nose and palate.

To truly understand it, hunt down a bottle of Quinta do Pinto 2017 Ramisco. This is a wine aged for seven years in a combination of oak and bottle before release. The tannins are smooth, the minerality is energetic, and the wild berry notes of crunchy cranberry, pomegranate, and black cherry carry through to an earthy, moreish character you simply can't put down. It's the taste of this unique terroir – a bottle that is both rugged and elegant, just like the coast it comes from.

A Tale of Forbidden Love

Beyond the wild coastline and thriving vineyards, the Lisboa region is a land of deep history and dramatic architecture. A must-visit is the UNESCO World Heritage site, Mosteiro de Alcobaça, one of Portugal’s first and finest examples of Gothic architecture. The Cistercian monks who founded the monastery were, in their wisdom, also master viticulturists, planting vineyards at the same time the church was being erected in the 12th century.

Inside, the light-filled nave, shaped like a Latin cross, is a sight to behold. But the real heart of the monastery lies in the two magnificent, intricately detailed tombs that lie facing each other on either side of the patibulum. These are the tombs of Infante Pedro and his forbidden love, Inês de Castro. Their story is a tragic one: Pedro's father, King Afonso IV, opposed the match and, in a fit of rage, ordered Inês's murder. The beautiful limestone carvings on their tombs immortalize their love story, depicting scenes from their lives and an intricate "Wheel of Life," forever uniting them in death.

From the salt on your lips to the stories in the stones, the Lisboa region is a place of profound flavour and endless fascination, a true feast for the senses.

Pair this historic monastery with the multi-vintage blend Malvasia Barra from a fourth-generation-run winery, Ramilo. By blending wines from 2016 to 2020, aging some in barrel under flor, the result is a wine that is both complex and completely unique to the region. A striking wine bringing a reductive nutty, malty, caramel character intertwined with orange peel and dried fruit – incredible winemaking.

A Taste of Lisboa

The Portuguese have truly mastered the art of coastal living, a rhythm of chasing waves and sharing in generous ocean feasts and flowing wine. To eat here is to participate in this beautiful ritual. 

Photo Credit: Kerry Murray

Slip into the lively Tasca da Ti' Augusta, a place Anthony Bourdain would have undoubtedly loved. It's a gem of pure, unpretentious joy where the food feels like a love letter from a Portuguese grandmother. The star of the show is the Caldeirada, a hearty fish stew that’s a true institution – a soulful, generous dish that tells a story of the sea in every mouthful.

Further north, just a stone's throw from the monastery in Alcobaça, lies O Cabeço. This restaurant is a temple to traditional cuisine, where rustic charm meets serious flavour. Both spots offer a genuine window into the real Portugal, a place where food is a celebration of history, community, and the simple, profound pleasure of sharing a meal. 

What better way to pair fish than with a wine that has been aged for eight months in the Atlantic? Quinta Da Casaboa’s Anfibio is a blend of Touriga Nacional, Tinta Roriz, and Alicante Bouschet and aged at a depth of 10 metres.

The consistent temperature, protection from light, and gentle movement of the sea make for an incredible wine, fuelled by the energy of the ocean and brimming with notes of ripe red and black plum, damsons, stewed raspberries, and a touch of blood orange and spice. Just be sure to save the bottle, still covered in its aquatic growth, for the mantlepiece.

Embrace Nature with a Stay at Areis Do Seixo

Photo Credit: Kerry Murray

Beyond the romance and wild surf, the region offers a different kind of sanctuary. Tucked into the cliffs just an hour north of the capital lies Areias do Seixo, a place that redefines luxury. This isn't about gilded taps and starched linens; it's about a deep, soulful connection to the land. The architecture, with weathered concrete and reclaimed timber, blends seamlessly with the surroundings. Inside, each room is filled with suspended fireplaces, sheepskin throws, and driftwood furniture that whispers stories of the sea.

Here, you’re encouraged to slow down – to meander through their organic garden, where the herbs and vegetables for the most scrumptious dinners are grown, stroll down the rambling paths to the sea, or simply sit by the bonfire under a sky thick with stars. It's a place where the wild, untamed beauty of the Lisboa coast is not just a view from a window but an integral part of the experience.

Mezcal vs. Tequila: What’s the Difference and Which Should I Drink?

You might have seen (or even tried) swapping mezcal into your favourite tequila-based cocktails. The smoky, vegetal, and herbaceous spirit adds a unique edge to classic drinks like the Margarita, Paloma, and Old Fashioned, and it’s likely featured on a cocktail menu at your favourite bar. But what exactly is the difference – and which should you be drinking or buying?

What Are the Differences Between Tequila and Mezcal?

Both are agave-based spirits, distilled from the fermented juice of the agave plant, specifically from the central core of the mature plant, called the piña.

To be labelled as tequila, it must be made in one of five areas of Mexico – Jalisco, Guanajuato, Michoacán, Nayarit, or Tamaulipas – and be distilled from only one species of agave: Blue Weber Agave. This agave is slowly steamed in brick ovens or pressurised steam ovens (called autoclaves) to release the native aromas of the agave.

To be labelled as mezcal, it must be made in one of nine areas of Mexico – Oaxaca, Guerrero, Michoacán, Puebla, Durango, San Luís Potosí, Zacatecas, Guanajuato, and Tamaulipas – and is typically distilled from more than 30 different varieties of agave, each with slightly different nuances depending on where it was grown.

In mezcal production, the traditional method, especially in the state of Oaxaca, where most mezcal is produced, involves roasting the piñas in stone-lined pits. This gives mezcal its signature smoky aroma. However, keep in mind: not all mezcal is smoky!

What Do Tequila and Mezcal Taste Like?

In terms of flavour, tequila tends to be more agave-forward, with a smoother, sweeter profile often accented by hints of citrus, pepper, and vanilla. Mezcal, on the other hand, is known for its smoky, herbal character, imbued with fruity, floral, and earthy notes.

Traditionally, tequila is paired with Sangrita (a spicy tomato-based chaser), and mezcal is often paired with orange slices and Sal de Gusano (that’s worm salt to us!).

Both spirits are delicious, and there are lots to choose from, so here are some standout options to get you started!

Tapatio Blanco Tequila

Handcrafted in Tapatio by a family-owned distillery, forget the throat-burning shots you are used to and embark on this smooth profile of citrus and white pepper. Located in the mountainous region of Jalisco, Mexico – known for growing the best Blue Agave – the Tapatio brand has been making tequila since 1937, with a lineage of tequila distillers dating back to the 1800s.

Tapatio Blanco is rested in stainless steel tanks for two months, giving the overall effect of a smooth yet spicy pepper expression. With a touch of sweetness, expect notes of vanilla, apple, and cooked agave with an earthy and oaky finish.

Size: 500 ml 
ABV: 40%
Find Here: £28.25

Cazcabel

Nestled in the highlands of the Jalisco Mountains lies the Cazcabel Distillery, an area surrounded by natural water springs and vast agave fields. This independent, family-owned distillery is run by the Vázquez family, who have mastered the art of crafting premium tequila. Fermented in steel tanks for 10 days and then distilled in traditional copper pots, the spirit is chill-filtered to remove impurities, resulting in an incredibly smooth and balanced flavour.

Whether you're after a traditional Tequila Blanco or Reposado, or prefer a flavourful twist like coffee, honey, or coconut tequila, you’ll likely find Cazcabel on the shelves of your local bar. It’s perfect for cocktails – or as a delicious shot to share with friends!

Size: 700ml
ABV: 38%
Find Here: £29.95

El Rayo Tequila Plata

El Rayo Tequila Plata is a clean, zesty tequila crafted for cocktails and effortless mixing. Rooted in Mexican folklore, the bottle’s name recalls the myth of a lightning bolt – El Rayo – splitting the sky and striking the Blue Agave plant. A curious campesino, drawn by the distant glow, discovered the roasted heart of the agave. From fire and folklore, tequila was born.

Made with 100% agave and a dash of spring water, this bottle offers a bright and peppery profile, with hints of pineapple and wildflowers.

Size: 700ml
ABV: 40%
Find Here: £37.25

ArteNOM Seleccion de 1579 Blanco Tequila

This tequila is made by slow-roasting 100% blue weber agave in brick ovens and then fermenting in steel tanks with local rainwater. Bright and complex with an oily texture, this tequila is well-rounded with aromas of mint, roasted agave, and a creamy tropical note reminiscent of ripe mango. These flavours linger softly, complemented by sweet, clean layers of toffee and a warm hint of cinnamon and brioche.

Size: 700ml  
ABV: 40.7%
Find Here: £62.95

Mezcal Amaras Verde

Dipping your toe into the world of mezcal? This bottle is the perfect entry point. Crafted artisanally from Espadín agave, it delivers a smooth, smoky, and vegetal expression – made using natural and sustainable methods. For every agave harvested, the brand replants ten more, and 20% of net profits are given to ecological and social sustainability programs.

Mezcal Verde is a project made with love, featuring unique labels designed by contemporary Mexican artists. Cooked using a blend of three woods – ocote, red oak, and pepper tree – this mezcal offers a complex yet balanced profile with notes of smoked candied fruit, jasmine, pine, and fresh herbs.

Size: 700ml
ABV: 42%
Find Here: £40.50

Pensador Ensamble Mezcal Joven

This bottle is made with a small batch of mezcal coming from Southern Oaxaca. This is a blend of Espadin and Madrecuishe agaves, which offers sweet, caramel, custard-like aromas on the nose yet is clean and grassy on the palate. An easy drinker, this is smoky, smooth, and velvety.

Size: 500ml
ABV: 48%
Find Here: £42.75 

Montelobos Espadin Joven Mezcal

Montelobos Mezcal was created by agave specialist Iván Saldaña, PhD in Botany, and fifth-generation mezcalero Don Abel López Mateos. Their vision was to craft a mezcal that reveals something new with every sip. Produced in small batches using organic agave, Montelobos is roasted underground in traditional pits, resulting in a complex and harmonious blend of flavours. Smoky, sweet, and vegetal notes come together beautifully, offering aromas of fresh-cut grass, ripe tomato, damp earth, and ash – perfect in a smoky margarita.

Size: 700ml                                                   
ABV: 43.2%
Find Here: £54.50

Del Maguey Chichicapa Mezcal

If you are a fan of peaty whiskies, this is one to try! Del Maguey may very well be one of the most well-known mezcals on the international market. Founded in 1995 by artist and mezcal visionary Ron Cooper, the brand was born from deep cultural relationships with Zapotec Mexican producers. Del Maguey is known for merging ancient artisanal practices with organic, sustainable methods.

Deep and sweet on the tongue, Chichicapa is lithe and elegant on the palate. The nose offers aromas of citrus, butter, slight smoke, and a subtle salinity, while the finish brings notes of chocolate and mint.

Size: 700ml
ABV: 48%
Find Here: £78.95

So, whether you prefer the crisp, smooth notes of tequila or the smoky and savoury complexity of mezcal, both spirits offer a rich taste of Mexican tradition. Explore both, experiment with cocktails, and let your palate decide which one deserves a place in your glass.

If you’d like to see more from Adele including the best Cognac to try and why Vermouth should be on your radar, make sure you click here!