actualités01/04

Ce 1er avril, Emilien Rouable, ambassadeur de Seafood Scotland, nous tend un délicieux piège. Spécialiste des produits de la mer écossais qu’il réinvente avec une touche contemporaine, il glisse parmi ses amuse-bouches une création aussi malicieuse que savoureuse : des mini-saucisses… de poisson.L’air de rien, ces petites bouchées jouent la carte de la street-food écossaise — croustillantes, généreuses, réconfortantes — sans trahir leur secret. Nos hôtes mordront dedans avec la conviction de croquer dans une saucisse bien traditionnelle. La surprise n’en sera que meilleure. Car derrière l’apparence du classique se cache le meilleur de la mer d’Écosse, sublimé par quelques notes tourbées d’un whisky single malt aux accents maritimes. Un mariage terre-mer qui n’existe que dans l’assiette — et dans la bonne humeur de ceux qui découvrent la supercherie.Moment de partage, de rires et de belle gastronomie le poisson d’avril n’aura jamais été aussi bon.Recette des Saucisses de poisson et ketchup au whisky tourbéIngrédients pour 10 portions environ• 500 g de filets de poisson (saumon, cabillaud ou merlan) d’Écosse • 200 g de noix de Saint-Jacques d’Écosse • 25 cl de crème fraîche épaisse • 4 blancs d’œufs • Graines de sésameLe Ketchup maison• 500 g de tomates pelées concassées • 1 oignon émincé • 1 gousse d’ail hachée • 80 g de sucre roux • 6 cl de vinaigre de cidre • 1 c. à soupe de concentré de tomate • 2 cl de whisky tourbé écossais Réalisation:Mixer le poisson et les noix de Saint-Jacques cuits, une fois refroidis, jusqu’à obtenir une texture fine et homogène. Incorporer ensuite les blancs d’œufs, puis la crème petit à petit. Assaisonner de sel et de poivre. Former des saucisses régulières à l’aide de film alimentaire bien serré. Réserver au réfrigérateur impérativement pour éviter que la farce ne tranche.Cuire les saucisses dans le film alimentaire, à la vapeur pendant 12 à 15 minutes jusqu’à ce qu’elles soient fermes au toucher. Les laisser refroidir avant de retirer le film.Pendant ce temps, préparer le ketchup au whisky tourbé en faisant revenir doucement l’oignon et l’ail dans un filet d’huile d’olive, puis ajouter les tomates concassées, le sucre, le vinaigre et le concentré de tomate. Laisser mijoter à feu doux 30 à 40 minutes jusqu’à obtenir une texture nappante. Mixer, filtrer, assaisonner, puis incorporer le whisky hors du feu.Rouler les saucisses dans des graines de sésame et les poêler légèrement pour leur donner une fine croûte dorée et croustillante. Servir tiède avec le ketchup au whisky.

New research from consultancy KAM, in partnership with the Drinkaware charity, has highlighted a -29% reduction in how often the users of GLP-1 drugs (Ozempic or Wegovy being examples) consume alcohol. The ‘Drinking Differently: GLP-1 and Alcohol’ report showed that average drinking frequency dropped from 3.1 days per week to 2.2 days per week (-29%) for those using the drugs. For this cohort, average alcohol consumption fell slightly less, though still reduced: 4.3 to 3.6 units per week, shrinking -16%. Additionally, GLP-1-users reported a -22% drop in weekly spend for home consumption, while spend per trip in the on-trade fell -30%. The results are based on a ‘nationally representative’ survey of 1,000 UK adults, as well as further questions asked to 207 adults who either currently use or have used GLP-1 medication. Read more: Auctioneer Whisky Hammer expands into Asia This drop in consumption amongst users of the drugs could have an impact on the UK’s overall alcohol consumption. A study from this year from UCL found that an estimated 1.6m adults in England, Wales and Scotland used weight loss drugs between January 2024 and January 2025. KAM’s research detailed that of the GLP-1 users surveyed, over a third detailed a reduced craving for alcohol, with 18% even stating they now experience discomfort such as nausea when drinking. It is worth noting that 26% say they drink less ‘naturally’, with 45% saying they consciously manage how much alcohol they consume. Over two-thirds of GLP-1 users queried report that alcohol is still central to their enjoyment of social occasions. Annabelle Bonus, director of research, impact and strategy at Drinkaware, commented: “This report adds to our growing evidence of a shift towards moderation in the UK, as drinking behaviours continue to evolve alongside the rise of GLP-1 medications. “Drinkaware is uniquely placed to monitor these trends and respond to emerging insights. We will continue to provide clear, evidence-based information and advice to everyone – whether they are using GLP-1 medications or not – helping people better understand their drinking and supporting moderation as a cultural norm across the UK.” Reflecting on the social aspect of GLP-1-user’s alcohol consumption, KAM partner, Katie Jenkins, added: “The data shows that while many GLP-1 users are drinking less, they are not withdrawing from social occasions. “Instead, they are redefining how those occasions look, from drink choice to spend to frequency. For hospitality operators, this points to the need to adapt to a future where moderation is more common, mixed drinking groups are the norm, and quality, flexibility and inclusivity become increasingly important.

Scottish online whisky auctioneer Whisky Hammer has expanded into Asia with the launch of a new operational hub in Hong Kong, marking its second new international base in under a year. The new base has been established in partnership with 13 Degrees Wine Cellar, a climate-controlled storage provider in Hong Kong, supporting Whisky Hammer’s growing client base across Asia.The move follows the launch of Whisky Hammer’s European operational base in the Netherlands in 2025.“Opening in Hong Kong is a natural next step for the business following our expansion into Europe last year. Partnering with 13 Degrees allows us to offer a seamless, locally supported service to clients across Asia and to continue building on the service we offer globally,” said Daniel Milne, co-founder and chief executive. From the Hong Kong base, the business will offer a range of local services including bottle consignments, valuations, client consultations, as well as reducing logistical barriers in the region.“The expansion comes ahead of the planned launch of our new iOS and Android app, where we plan to use the technology to further streamline the customer experience and seamlessly connect our growing network of operational hubs,” added Milne.

Seasoned with some of Andalucía’s oldest and rarest wines, the Master Cooper Edition casks are the culmination of decades of research and development by the family-owned Tonelería del Sur   Image: Casknolia master cooper Rafa Cabello and Lustau lead winemaker Sergio Martínez [Image credit: Christopher Coates] Production | 31 Mar 2026 | By Partnered Promotion Share to: This promotional feature was created by the Whisky Magazine team in partnership with Casknolia Casks remain one of the most discussed themes in the world of whisky. When choosing how to mature their spirits, the underlying challenge for distillers is the same: sourcing vessels capable of delivering consistency, character, and a strong story. Today, a new chapter is being written by Tonelería del Sur, the Andalucían cooperage behind Casknolia, with the launch of an ultra-limited range of luxury casks designed for the ageing of old and rare whiskies. Known as the Master Cooper Edition, this new range represents the most exclusive offering yet from the Casknolia portfolio and the culmination of more than a decade of development and dialogue with sawmills, winemakers, and distillers. Crafted from specially chosen air-dried Pennsylvanian oak and seasoned for a minimum of two years with exceptionally old fine wines from leading independent producers in Montilla-Moriles and Jerez, the casks will be available in limited quantities from summer 2026. Uniting the craft of coopering and the heritage of family-owned bodegas, the result is rare thing: an entirely new category of cask. Founded in 1974 in the town of Montilla, the family-owned Tonelería del Sur is led by second-generation cooper Rafa Cabello, who grew up surrounded by the rhythms of the cooperage. A certified master cooper since 2007, Cabello is a passionate ambassador not only for his craft, but for the wines of his native region. Montilla lies at the heart of one of Andalucía’s historic wine landscapes, in a region known as the spiritual home of the famous Pedro Ximénez grape. This sweet and aromatic variety is known to many for its use in the production of PX sherry, but in the Designation of Origin Montilla-Moriles, PX’s full potential is realised through the production of distinctly aromatic styles of dry fino, oloroso, amontillado, and sweet PX wines. Casknolia's Master Cooper Edition casks seasoning at Bodegas Lustau in Jerez [Image credit: Christopher Coates] When Cabello assumed leadership of the family firm in 2005, he made it his mission to champion the quality, heritage, and maturation potential of Montilla-Moriles wine, while also showcasing the very best from the bodegas of neighbouring Jerez. The result was Casknolia — launched in 2014 as the cooperage’s premium brand. Cabello’s approach deliberately broke with convention, adopting an innovative strategy in what can be fairly described as a very traditional industry.   “I believe our casks should offer more than just exceptional maturation potential,” Cabello explains. “We want distillers to proudly display our casks in their warehouses and feel confident in highlighting them in product narratives as recognisable markers of quality.” Thinking of Casknolia as a brand in its own right and Cabello’s increasing focus on the whisky industry won the company recognition by Whisky Magazine’s Icons of Whisky in 2024, with Casknolia named Cooperage of the Year and Cabello as Cooper of the Year. This was followed in 2026 with Casknolia once again being named Cooperage of the Year at the Icons of Whisky Global awards in London. But Casknolia is far from all style and no substance. For Cabello, the use of quality, ‘ready-to-drink’ wine for seas

Rum brands are embracing tequila's "Additive-Free" labeling and coming for caramel coloring.Additive-free = Quality? Additive Free Alliance seal used for tequila Over the past decade, the term “additive free” became a quality signifier—and controversy—in the tequila industry. The founders of the Agave Matchmaker company created the Additive Free Alliance to test and promote brands that do not use (allowed and legal) additives in their tequilas. The regulatory agency Consejo Regulador de Tequila (CRT), however, threatened producers that were using the term on their bottles, or even just on the Additive Free Alliance website, with disciplinary actions. The CRT even briefly blocked Patron tequila from being exported, reportedly in retaliation for a marketing campaign that alluded to the issue. Debates over additives are not new: in Ted Genoways’ book Tequila Wars, the author mentions adulterated tequilas dating back to Jose Cuervo’s lifetime in the late 1800s.As this kerfuffle continues, some of that excitement is bleeding over into rum. Much like in tequila, additives in rum are both legal and traditional, and typically used only in small amounts.In the world of rum, however, there is no single certifying agency like the CRT, since rum comes from many different countries. Individual countries allow different additives (this post on RumWonk.com lists which ones where) including a variety of sweeteners, colorings, and flavorings. But much like in tequila, individual brands are championing their additive-free point of differentiation—and superiority.   Additive-Free Rums So far very few rums compared to tequilas, are claiming to be additive free. Additive-Free Rums KuleanaOxbowSaint RhumSpinnaker RumGreenbarTen To One   Shots Fired Additive-free Kuleana On the homepage of Kuleana Rum Works’ website, the first link in the “About” drop-down is “additive-free.” That page has a banner with what looks like a seal of authenticity on it, repeating the term, with “No Added Sweeteners, Flavors or Coloring” beneath.What follows is “An Open Letter on Additive-Free Rum” by Kuleana Rum Works Founder & CEO, Steve Jefferson, which was published in January 2026. It includes statements like, “much of what’s out there hides the plant’s true flavor behind heavy processing and additives.”An accompanying press release was picked up by many media outlets and mentioned the connection to tequila, though neither the brand’s letter nor the press release cited it directly. It didn’t need to, as the term now provokes an emotional response in spirits industry insiders.   Saint Rhum, courtesy of Saint Rhum Likewise, the website page title for Saint Rhum is “Saint Rhum: Additive Free Rum | The Freshest Rum on Earth.” The website itself doesn’t appear to use “additive-free” in its text, but it does describe it in several places.Interestingly, this brand positions itself against teq

2025 has been a turning point for the Chinese spirits market, long considered a promised land for European brands. Tariffs, public health concerns, and the Guochao movement are redefining the industry. Gone are the days of business contracts sealed with a hearty ganbei! (cheers!). Since mid-May 2025, the Chinese government has banned alcohol consumption in professional settings for its civil servants. Beyond public health concerns, this measure is part of a wider context of austerity. Add to this a decline in corporate gifting, as well as average customs duties of 32.2% on European wine-based spirits, marc spirits, and brandies, and it is no surprise that export-focused spirits brands are feeling the strain. Cognac producers are particularly affected, as China accounts for nearly 25% of their shipments; the sector has seen its volumes destined for the country drop by 18% year-on-year as of the end of July 2025. Baijiu, domestic whiskies... The appeal of Chinese spirits This decrease is also explained by growing competition from traditional Chinese spirits. In a market valued between $170bn–$180bn, depending on the source, baijiu accounts for around 90% of total value. Some are forecasting annual growth of 3% to 4% through 2033, driven by a move upmarket. “The trade war is fueling protectionism and strengthening the appeal of Chinese products, such as baijiu and domestic whiskies,” affirms Tatiana Métais, General Delegate of the Cognac Houses Union. Supported by the broader Guochao movement (“in China, for China”), this trend is leading certain international players to produce within the country. This is the case for Camus; through a joint venture with Gujinggong, China’s fourth-largest baijiu producer, the cognac house has founded a whisky distillery in the country. In this climate of discretion and moderation, an increase in sales is also emerging, driven by more casual, private moments of consumption, as well as a relative resilience of premium spirits favoring smaller formats. For international players, today’s challenge is to secure political agreements that allow a return to a market free of anti-dumping duties and to reinvent their strategies by adopting new codes and creating new experiences.

Exports of UK whisky saw both volume and value fall in 2025, while gin grew in both areas according to the Food and Drink Federation’s (FDF) latest figures. <img decoding="async" class="wp-image-876241 size-full" src="https://www.thespiritsbusiness.com/content/uploads/2025/04/UK-Government-spirits-whisky.png" alt="" width="650" height="410" srcset="https://www.thespiritsbusiness.com/content/uploads/2025/04/UK-Government-spirits-whisky.png 650w, https://www.thespiritsbusiness.com/content/uploads/2025/04/UK-Government-spirits-whisky-640x404.png 640w" sizes="(max-width: 650px) 100vw, 650px" />Whisky was the number-one UK food and drink export in 2025 According to 2025 figures released by the FDF, the UK’s food and drink exports reached £25.6 billion (US$33.76bn) last year. This is the first time that the nation’s food and drink exports have passed the £25bn mark, according to records from the FDF’s Trade Snapshot report. According to the report, UK export values hit a ‘record high’ in 2025, growing by 4.8% year-on-year, while volume for kilogram (6%) and litre (6.2%) were both up, which was still highlighted as “considerably below pre-Brexit levels” by the FDF. Excluding alcohol, food and drink exports were up 6.9% in 2025. Whisky ranked as the top valued food and drink export in the UK in 2025, clocking in at £5.5bn (US$6.3bn). Value and volume were both down for whisky, however, by 0.8% and 4.3% respectively. Gin is the other alcohol category to place in the UK’s top 10 food and drinks exports, ranking 10th on the list. The category’s exports totalled £602.6m (US$795,977) in 2025. Volume was up slightly by 0.3%, while value saw double-digit growth of 13.7%. Alongside gin, chocolate, milk and cream, beef, and lamb and mutton all grew in value by double digits. Salmon and breakfast cereals, meanwhile, joined whisky with value decreases. Ireland was the UK’s biggest food and drink export market with exports hitting £4.5bn (US$5.97bn), which marked a 7.3% rise on 2024’s amount. France with £2.9bn (up by 1%) and the US with £2.8bn (up by 3.6%) then followed as the second and third-biggest markets. In the US, which is the UK’s largest non-EU export market, food and drink exports were 8.6% lower in the second half of 2025 than they were in the same period in 2024, due to tariffs. Growing markets Colombia was said to be the fastest-growing export market for UK food and drink with 153.2% growth, followed by Pakistan and Algeria. Additionally, India was highlighted for growth where food and drink exports increased by 12.4% over 2025, reaching £330.3m (US$436m). The FDF noted that the UK-India free trade agreement (FTA) signed in July 2025 is the “most significant post-Brexit trade deal, and the period between now and implementation is an opportunity to build distributor relationships and prepare for the commercial opportunity”. The agreement is expected to come into force from summer 2026. Lastly, Europe is regarded as the UK’s most important trade partner. It represents 62.5% of exports with £14.8bn (US$17.1bn). Whisky led the way in Europe as the UK’s top export food and drink product with £1.5bn (US$1.98bn). Whisky was also the top export product in Uruguay (£38.7m/US$51m) and the fourth biggest in the Philippines (£6.2m/US$8.1m). In Uruguay, gin (£1.8m/US$2.37m) and vodka (£400,000/US$528,486) were also top export products below whisky. Karen Betts, chief executive of the FDF, said: “British food and drink is sought after worldwide – it is known for its high quality, innovation, and connection to our cultural heritage. “It’s good to see some British products flying in overseas markets, and others holding their own in tough trading conditions. But rising production costs, tariffs and behind the border barriers, as well as worsening household budgets in some markets, mean that real export growth continues to be challenging. Conflict in the Middle East only makes this harder. “With export volumes still far from pre-Brexit levels, the government needs to step up and support exporters to enter and become established in global markets.”

A strategic launch for the brand both in France and internationally, Hendrick’s’ new gin comes in a white bottle that creates a visual contrast with its black apothecary-inspired counterpart. Despite an overall decline in the spirits market, gin remains one of the few categories still growing in 2025 (+1.5% in value, according to Nielsen). In France, the category is driven by premiumization, with nearly 75% of the market value coming from gins priced over €20. Hendrick’s Gin (William Grant & Sons) continues to lead the super-premium segment in the country, boasting a 33% market share in off-trade super-premium gin. In the on-trade, nearly one in two super-premium gin servings is Hendrick’s (source: Circana). Another Hendrick’s bets on shelf appeal In 2026, the brand is launching Another Henrick’s, its first new permanent reference in nine years. With the same botanical base as the original reference but with the addition of orange blossom and cacao, Another Hendrick’s comes in a white bottle. This marks a strong visual contrast to the packaging of its original gin that embodies the brand’s offbeat, Victorian aesthetic. "Our strength lies in shaking up category codes across the board," Alexandra Mélot, Senior Brand Manager Hendrick's Gin, said at a launch event in Paris in March 2026. Indeed, when the brand launched in France some 20 years ago, it stood out with its black opaque bottle inspired by apothecary codes in a market dominated by transparent glass packaging. With this new product, the idea is "to reveal another side [to Hendrick's], a black-and-white duality, with a strong visual impact," Mélot says. The packaging is produced by suppliers in the UK ©Hendrick's Gin UK glass packaging suppliers Hendricks uses UK-based glass suppliers for its packaging. The bottle is produced by O-I, and the decoration (engraving, screenprinting...) done by Stoelzle. Another Hendrick’s has been progressively rolling out since January 2026. It is priced at €37 for 70cl. The international launch across the on- and off-trade will include activations in New York from April, and activations in France from July. Hendrick’s will launch a coffret with both references in 35ml formats at the end of 2026. Mélot says that Hendrick’s will be putting a stop to its Cabinet de Curiosités limited-edition launches to make way for the new product. Last year in travel retail, the brand notably introduced The Whimsical Watering Can pack (Hunter Luxury).

Dutch drinks group De Kuyper Royal Distillers has expanded its ready-to-drink (RTD) portfolio with Peachtree Spritz. <img decoding="async" class="wp-image-910004 size-full" src="https://www.thespiritsbusiness.com/content/uploads/2026/03/Peachtree-RTD.jpg" alt="Peachtree RTD" width="650" height="410" srcset="https://www.thespiritsbusiness.com/content/uploads/2026/03/Peachtree-RTD.jpg 650w, https://www.thespiritsbusiness.com/content/uploads/2026/03/Peachtree-RTD-640x404.jpg 640w" sizes="(max-width: 650px) 100vw, 650px" />Peachtree Spritz taps into the booming RTD market and summer serves Described as the ‘original peach liqueur’, Peachtree launched in 1983 and sits alongside Archers in De Kuyper’s portfolio. The new RTD combines Peachtree with sparkling water, Prosecco and lime. It comes in a 250ml slim RTD can with an ABV 4.5% ABV, and will debut in mid-April, starting in the Netherlands. The cocktail’s packaging aims to inspire orders by capturing the ‘uplifting, refreshing’ feelings of early summer. Gilles Minnema, global marketing manager of Peachtree at De Kuyper Royal Distillers, said: “Entering the Spritz category with a dedicated Peachtree hero serve is a natural progression that perfectly aligns with our ongoing global strategy. “Peach is one of our key growth pillars, and we are committed to driving the market forward through constant innovation – especially in the dynamic premixed cocktail space. Consumers are increasingly seeking refreshing, fruit-forward, lower-ABV options beyond traditional bitters. “By ensuring our liquid looks exactly as peachy as it tastes, and launching a convenient RTD can, we are meeting young adult consumers exactly where they are during the outdoor season.” Last year, Peachtree introduced the Peach on the Beach RTD cocktail for summer. Meanwhile, Archers landed in South Africa last week as part of the brand’s global expansion.

Coca-Cola Europacific Partners (CCEP) has launched Absolut Vodka & Sprite Pineapple. Now available nationwide at a recommended retail price of £2.29, the 250ml cans blend Sprite’taste with Absolut Vodka’s smooth finish, elevated with a tropical burst of pineapple. Elaine Maher, associate director, alcohol ready-to-drink at CCEP GB, said: “Innovation continues to be central to CCEP’s alcohol RTD growth story. Every launch is designed to bring something new to the fixture while staying true to our focus on premiumisation and strong brand collaborations – and this launch is no exception. “Flavour is still the single biggest driver of shopper choice in alcohol RTDs, which is why flavour-led innovation remains a priority for us, with Pineapple as the next step. The packaging has also been designed to support easy navigation in fixture, clearly positioning Pineapple as an extension of the core range rather than a standalone SKU. if ($(window).width() <= 768) { googletag.cmd.push(function() { googletag.display('DFP-TR-InRead1-Mobile'); }); } @media only screen and (max-width: 768px) { #DFP-TR-InRead2 { display: block!important; } } if ($(window).width() > 768) { googletag.display('DFP-TR-InRead1'); } “This helps retailers maximise visibility, drive impulse purchases – particularly from the chiller, where cold is sold – and range the variant seamlessly alongside existing favourites to unlock incremental value.”

Isaac Winter has been promoted to senior director, master distiller at Constellation Brands where he will oversee production at High West. <img decoding="async" class="wp-image-909968 size-thumbnail" src="https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1-350x350.jpg" alt="High West" width="350" height="350" srcset="https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1-350x350.jpg 350w, https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1-640x640.jpg 640w, https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1-150x150.jpg 150w, https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1-80x80.jpg 80w, https://www.thespiritsbusiness.com/content/uploads/2026/03/High-West-1.jpg 650w" sizes="(max-width: 350px) 100vw, 350px" />Winter joined the company in 2017 and has risen through the ranks Winter joined Constellation Brands in September 2017 as distillery manager at High West. He was appointed director of distilling in 2023. In the new position, he will oversee new-make spirit production across Constellation Brands’ craft spirits portfolio and its third-party distillery partners. He will also coordinate with Tara Lindley at High West, who serves as master blender and director of sensory and new product development. The Utah-based whiskey brand’s previous master distiller, Brendan Coyle, left the company in early 2026 to focus on his cider business, Dendric Estate. He took up the role in December 2017. Constellation Brands said in a statement: “[Isaac] Winter has recently earned his master distiller certification from the Chartered Institute of Brewers and Distillers, a globally recognised standard for technical and operational excellence in distilling. “In his expanded role as senior director, master distiller, Isaac oversees new-make spirit production across Constellation Brands’ craft spirits portfolio, including High West, as well as the company’s third-party distilling partners. “He plays an integral role in supply, quality management, and inventory planning to support sustainable growth and excellence across the portfolio.” Constellation Brands acquired High West Distillery in October 2016. David and Jane Perkins founded the distillery in Park City in 2006. Its core portfolio includes rye and Bourbon, as well as a limited release ‘Bourye’ whiskey that blends Bourbon and straight rye whiskies. Each January, the brand holds the High West Mountain Experience Cocktail Championship in Chamonix. Belgian bartender Joeri D’Heuvaert won the 2026 edition. In its third quarter, Constellation Brands’ wine and spirits sales fell to US$213.1 million – a 51% decline on the same period in the previous year. The decline was attributed to the divestiture of Svedka vodka to Sazerac and the sale of multiple wine brands.