TMG Blog
Cask strength whisky and the water you should be adding
You buy a cask strength bottle because 58 per cent sounds like more whisky for...
Read moreStoring whisky in Hong Kong humidity, open and unopened
You opened a bottle around Christmas. It is August now, a third is left, and...
Read moreOpening a bottle for two on a weeknight, without waste
It is Wednesday, dinner is something quick, and there are two of you. You want...
Read moreServing wine at the right temperature in a Hong Kong flat
Twenty-six degrees is an ordinary indoor temperature in Hong Kong for most of the year,...
Read moreOpening and pouring Champagne without wrecking the mousse
Two people can open the same bottle ten minutes apart and get noticeably different wine...
Read moreHow long Champagne keeps in a Hong Kong cupboard
Someone gave you a bottle of Champagne two Christmases ago. It has been standing in...
Read moreWhat decanting actually does, and when it makes wine worse
A waiter takes your bottle away, pours it into a glass vessel with some ceremony,...
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