Shots with Rudi | Leah van Deventer

Inside Stillman Distillery

18 Jun 2021 / Leah van Deventer

Agave spirits: the next big thing?

If you’re feeling a little ginned out, you’re not alone. Sure, South Africa’s affair with mother’s ruin may not be over, but spiritual seers are
4 Apr 2014 / Leah van Deventer

3 killer wine-tasting experiences close to Cape Town

Looking for a wine tasting with a difference? These farms pair their wines with olives, biltong, chocolate and more!
13 Apr 2014 / Leah van Deventer

SA’s top cocktail bars

Want to enjoy the very best SA has to offer in the way of cocktails? Here’s the World Class roundup of the country’s finest cocktail
20 Jul 2014 / Leah van Deventer

Meet World Class winner Brent Perremore

Capetonian craft bartender Brent Perremore has just been crowned South Africa’s Best Bartender in the Diageo Reserve World Class National Finals. We caught up with
30 Mar 2016 / Leah van Deventer

Q&A with Beer Country’s Greg Gilowey and Karl Tessendorf

Remember Team Rust n Dust from season one of The Ultimate Braai Master? Here’s what they’re doing now.

18 Jun 2021 / Leah van Deventer

Agave spirits: the next big thing?

If you’re feeling a little ginned out, you’re not alone. Sure, South Africa’s affair with mother’s ruin may not be over, but spiritual seers are
30 Apr 2021 / Leah van Deventer

Distillery sails close to the wind

How West Coast Distillers did what it took to get keep their business afloat, pre and post Covid. When professional sailor Shane Smith flew over
7 Apr 2021 / Leah van Deventer

WTH is hard seltzer?

With more hard seltzers finding their way on to the South African market, we look at what they are exactly, and offer tips on how
26 Mar 2021 / Leah van Deventer

A quick guide to international whiskeys

International Whiskey Day is commemorated on 27 March every year. This year, we celebrate by looking at the characteristics of whiskeys from around the world.
19 Mar 2021 / Leah van Deventer

Less is more with this two-ingredient chocolate

David Donde applies his experience in the coffee trade to create a new type of chocolate.