There are far more spirits in the world than the Western classics we’re used to—and Malaysia has a few of its own, too. Beyond gin, whisky, rum, and vodka, some bars pour mezcal, baijiu, or even Swedish aquavit. But Southeast Asia has its own rich spirits culture that’s often overlooked. In Malaysia, several local spirits reflect the country’s history and agricultural roots. Rice, a staple crop, is the primary base for many of these drinks. Some are made commercially, while o

Most people today would find the idea of chewing and spitting as the first step to making alcohol rather confronting — yet for millennia, this was one of humanity’s simplest and most effective brewing techniques. Chewing starch-rich foods like maize, cassava, or rice allows enzymes in saliva, especially amylase, to break down complex starches into simple sugars. Yeast cannot ferment starch directly, but it can ferment sugar.  Before malted grains and mold starters (like Japan

Cocktail bars across Asia invariably stock a range of vermouths, like Cinzano or Martini brands, given how essential they are behind the bar. From the classic martini to the ever-popular Negroni, vermouth is a cornerstone of cocktail culture. Yet, outside of Europe, few people have experienced vermouth other than in a cocktail. On its own, vermouth can taste very similar to mulled wine (especially red vermouth), thanks to its infusion of botanicals. So , what exactly is ve

"Yeah, I like whiskies. Hennessy is one of my favorite brands," said the guest to my colleague. Though taken aback, he later informed the guest that the brand was a cognac.

“It would be nice to have a Gin & Tonic to beat today’s heat .” Such a thought may have crossed the mind of a British navy officer going on a patrol in the Indian port in the 19th century. In fact, we could probably attribute the spread of gin around the world to the Royal British Navy, who were tasked with securing the British colonies around the world. But what is gin and how did it come about? 1500s – 1600s: Genever It is said that gin originated from a Dutch spirit named

Bourbon is delicious and it deserves its own damn stage. And honestly, it kills me when people look at a bottle of Maker’s Mark or Jim Beam like it’s bottom-shelf trash.

Honestly, most people’s first encounter with amaro isn’t all that sophisticated. For the normies, it’s usually a shot of Jägermeister at a club, or spotting a bright red bottle of Campari or Aperol on any cocktail bar shelf. For anyone dragged into bartender culture, it’s probably Fernet-Branca—a rite of passage that’s less about flavor and more about bartender machismo (the same people who think a Ramos Gin Fizz is a casual shift drink). Fernet even built a cult around this,