Exploring...Sotol (the agave spirit that's not really agave)
The case for France's answer to Port - Vins Doux Naturels
What flavours will trend in 2023?
Anna Sebastian on the drinks trends coming in 2023
We're in recession, but what does that mean for bars?
Zonin: refined over 2,000 years
A short history of bartending
Why bars are making their own branded spirits
Cognac cocktails: New ways with an old spirit
Cavitation in spirits? Just don't call it ageing
The Portuguese fortified you haven't tried: Moscatel de Setúbal
Prof Charles Spence: How ambient temperature shapes drinks choice
Exploring....Batavia Arrack
The simple yet delicious world of spirits and juice
How does the speed of fermentation change flavour?
The opportunity of failure - how bars can be reinvented
Declan McGurk on his two-decade journey with Class
Jake Burger on the impact of Class
Eating disorders - hospitality's last taboo?
25 years of Class: Hamish Smith on the relaunch of Class in 2016
25 Years of Class: Tom Sandham on his time as editor from 2007-2009
25 years of Class: Paul Wooton on his tenure as editor from 2001-2007
25 Years of Class: Bethan Ryder on the bar industry in 2000
The bartenders’ guide to Bournemouth
Exploring...Yuzushu
Born to be mild: Pete Brown on craft beer's next trend
Professor Charles Spence: why cocktails need headspace
Single pot still or single malt - what is Irish whiskey's flagship style?
Why wine is underused in cocktails
Professor Charles Spence on the role of smell in taste