Whether it be mixed in Punches or served on the rocks, rum can be enjoyed in so many ways which is probably the reason for it being the new bartender’s drinks of choice. White, golden, dark, spiced or over-proof, rum can be very diverse depending on a variety of different factors affecting the raw ingredients, distillation, ageing and blending.

Malt whisky is known throughout the world as the preserve of gastronomes and enthusiasts, a category with a global image as the epitome of luxury, sophistication and good living.  At home, particularly in Scotland, there is a slightly more ambiguous relationship with the native spirit, with malt being pigeon-holed by some along with beards, rambling, real ale and folk music. So which perception is right?

The origins of vodka date back at least to the 11th century, and the honour of being the first nation to distil vodka is claimed by both Russia and Poland.

Where the whisk(e)y family matured grain spirits in oak to add character and allow time to remove the rough edges, vodka took a different route; with multiple distillations and filtrations to create the purest spirit that could be obtained.

Tequila is a drink with a serious reputation. It is commonly thought of as the rebel party spirit and is very often misunderstood, however, tequila has so much more to offer…

Tequila is more herbal and earthy than other spirits and depending on age can be citrusy, sweet and vegetal or with hints of grilled pepper, oak, vanilla spice and chocolate. Mezcal is smokier than tequila as the agave is roasted over open fire instead of baked in an oven.

Scotch whisky is one of the few drinks categories which is defined by law. This can be looked upon as protection or restriction, but whichever point of view you take, the result is legal definition of the different processes and ingredients which go into each of the four classes of Scotch whisky.

For a long time, Scotch has had a reputation of being a strong man’s drink; powerful, complex and difficult to mix.

Most liqueurs - and almost all the old ones - are made by infusing the flavourings in the raw spirit then sweetening. Occasionally the infused spirit is redistilled to give a stronger, more concentrated tincture, and many bitters are also made this way.

Gin's history links juniper spirits with every aspect of the human experience: tragedy, squalor, snobbery and valour. From its early manifestation in medieval juniper-based plague cures, it arrived on our shores during the thirty years war, when British soldiers would drink ‘Dutch Courage' before going into battle.

The earliest known spirits were made from wine. In 1411 wine was recorded being distilled into a spirit in the Armagnac region of France, though the great days of Cognac were not to emerge for another 300 years - and when they did, it was as a distinctly luxurious spirit.

Cognac’s rich history of use in cocktails is not surprising, as its rich and fruity character make it ideal for mixing in long and short drinks.