I'm sure many of you have been following Simon Difford's long-running series of publications including diffordsguides and the recent re-launch of his magnificent magazine CLASS ("Cocktail, Liqueur And Speciality Spirit"), published six times per year. You may also have noticed that subscribing to this thick, heavy, UK-published magazine is not inexpensive.
Simon and The Internets have come to your rescue! Most of the content of CLASS Magazine is now available online in a weekly version, featuring many of the articles, spirit profiles, spirit reviews and competition reports featured in the print edition.
The current issue is #9, featuring new cocktails from the Chambord Revolution competition, a survey of tonic waters, an interview with two leading bartenders about their techniques for making crystal-clear block ice, tons of reviews and more.
All digital back issues are archived as well, and well worth perusing.
Issue #1 -- Launch issue, featuring the Fratelli Branca distillery. (Yay, Fernet!)
Issue #2 -- featuring a wonderful article about the effort to bring about the rebirth of Abbott's Bitters
Issue #3 -- Phil Ward, the Martini & Rossi folks, Mayahuel & Mazcal
Issue #4 -- Sean Muldoon of The Bar at the Merchant Hotel in Belfast, aging cocktails
Issue #5 -- Havana, Courvoisier and the imminent return of Forbidden Fruit
Issue #6 -- Dale DeGroff, Prohibition and Maker's Mark
Issue #7 -- Julie Reiner, Four Roses and more on Prohibition
Issue #8 -- Gaz Regan, dried fruit macerations and, as in every issue, tons of great new cocktails
You may have some catching up to do. Get reading!