TMG Blog
How It Works
🍶 The "Polishing" Myth: Why Junmai Isn't Second Best to Junmai Daiginjo
Seimai-buai is a number about rice, not about quality. Daiginjo buys finesse by polishing away...
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How It Works
Understanding Tannins in Wine: Discover the Perfect Wine for Your Palate
Polyphenols from grape skins, seeds and stems. They give astringency, bitterness and body, act as...
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Ageing
Rum Styles: Why Two Bottles With the Same Label Taste Nothing Alike
Colour tells you less than you think — caramel can be added. Past white, gold...
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Ageing
Tequila from Blanco to Extra Anejo: What Ageing Actually Does
Agave content first, ageing second. 100% blue agave or mixto; then Blanco up to 60...
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Gin
How Gin Gets Its Flavour: Botanicals and Distillation Explained
Juniper is the legal requirement; everything else is the distiller's choice. Maceration, vapour infusion, compound...
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