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London Dry Gin and standard gin are both styles of gin, but they have some differences in terms of production and taste. London Dry Gin is a specific style of gin that must adhere to certain regulations and standards, and the process must result in a final product that has no added sugar or other sweeteners. The flavor profile of London Dry Gin is typically characterized by a strong juniper flavor, with other botanicals playing a more subtle role.Meanwhile, the gin does not mean that it necessarily needs to be made in Londonitself. The regulations stipulate that to be known as ‘London Dry Gin’, the spirit must adhere to these rules (among others): The base spirit must be distilled to a completely neutral state of at least 96% ABV and re-distilled (with the botanicals) to 70% All the flavours can only be added through the distillation, and juniper must be the dominant botanical All the ingredients must be natural plant materials. The keyword here is NATURAL, so nothing synthetic or artificial is allowed Nothing can be added into the gin after distillation, not even if it’s to add more flavours to the gin. (Other than maybe water and a little bit of sugar). Since the spirit you obtain from distilling does not have any colour in it, you can’t add any colouring in it The finished product has to be 37.5% ABV or higher Standard gin, on the other hand, is a more general term used to describe any type of gin that does not fall under the London Dry Gin category. Standard gin can be made anywhere, and producers have more flexibility to add sweeteners, fruit juices, and other flavourings. As a result, standard gin can have a wide range of taste profiles, from sweet and fruity to complex and herbal. In summary, the main difference between London Dry Gin and standard gin is their production standards and resulting taste profiles. London Dry Gin is defined by its strict production regulations and its focus on juniper flavor, while standard gin has more flexibility in terms of ingredients and production methods, resulting in a more diverse range of flavours. See our Gins selection here. Image courtesy of Lydia Mueller  

When it comes to wine, there's a lot to love. From the rich, complex flavors to the way it brings people together, wine is a true delight. But did you know there's a type of wine that's even better for you and the environment? Cue... organic wine! Let's clear up one thing: just because a wine is labeled "organic" doesn't mean it's automatically delicious. However, wines made from organic grapes tend to have a more distinct and pure flavor. Organic grapes are grown without synthetic fertilizers, pesticides, or herbicides, allowing them to express their true terroir. But the benefits of organic wines extend beyond taste. Choosing organic means opting for a wine that's better for the environment. Organic vineyards are managed sustainably, respecting the land and its inhabitants. They also tend to use less water, a precious resource in many wine-growing regions. So, how do you identify organic wines? Look for the organic seal on the bottle, such as the European Green Star Leaf or USDA, or certifications from organizations like Ecocert or Biodyvin. Keep in mind that wines can also be labeled "made with organic grapes" or "organic wine," indicating that the grapes were grown organically but other ingredients may not be. Ready to taste the difference for yourself? Give organic wines a try and explore our range here.

Whisky and whiskey are spellings of the same word, referring to a type of alcohol made from fermented grain mash. The difference in spelling depends on the country of origin. Whisky is used for Scotch, Canadian, and Japanese whiskies, while whiskey is used for Irish and American whiskies. Check our full range of whiskies here.

All tequilas are mezcals, but not all mezcals are tequilas. 1st, the region: Tequila can only come from specific places (Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, where the actual town of Tequila is), when Mezcal can comes from anywhere else in the Country (yet, most of the production comes from the Southern Oaxaca region). Then, there is the varieties of Agave used: Tequila can only be made with blue agave (agave tequilana), when Mezcal can be made from more than 30 varieties of agave. Finally, the method: Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal. David Stephan - Resident Wine Geek

This is an idea that I have heard many times: "I should serve my wine at room temperature" – even in Malaysia. Room temperature should be based on the country where the wine is made, not here. Wine cellars in Europe in winter can drop to 10 ˚C or below. If you want to enjoy your wine to the fullest, bring it into the living room earlier to reach 'room temperature' – but it shouldn't be kept at that level, especially for the long term. Here in Malaysia, it is recommended to have a wine chiller to properly store your wines – for the long or mid-term. You can check our selection of wine chillers here. You can check our wine chillers selection here. See below the recommended temperature to serve your wines for optimal enjoyment: Wine Types Temperature Champagne, sparkling 8-10 ˚C Light, young white, rose, or sweet wines 10-12 ˚C Richer, fuller whites (like Burgundies) 12-14 ˚C Light red wines (Pinot Noir, Gamay) 15-17 ˚C Other red wines 17-20 ˚C