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Malting, mashing, fermentation, distillation, maturation. What each stage contributes, why the cask dominates, and what ABV means.

UK alcohol duty is charged on strength, per litre of pure alcohol. How the duty point, bonded warehouses and exports affect trade pricing.

Rye whiskey is at least 51% rye grain, spicier than bourbon. Irish whiskey is triple distilled and lighter. Plus the Canadian rye trap.

Peated whisky gets its smoke from drying barley over a peat fire. How ppm works, which whiskies are peated, and how to sell it.

Challenge 25 means asking anyone who looks under 25 for ID. What it is, whether it is law, acceptable ID and how to log refusals.

Japanese whisky follows Scottish methods with a focus on balance. The 2021 labelling rules, mizunara oak, and why prices are high.

A personal licence authorises alcohol sales in England and Wales. The qualification, DBS check, costs and timescales.

Scotland has five whisky regions. What each is known for, why region does not guarantee flavour, and how to range them.

Whisky without an E is Scottish, Japanese or Canadian. Whiskey with an E is Irish or American. Why, and the exceptions.

Prosecco is an Italian sparkling wine made from Glera grapes in tank. How it differs from champagne and cava, and which to stock.