What you need to know about Singapore’s red-hot craft bar scene today.

Maxence Dulou of Ao Yun is making wine above the clouds in Shangri-la, one of the globe’s highest wine regions. June Lee gets up close with the singular red that wants to be not just the best from China, but in the world.

Catalonia makes more than Cava, as fourth-generation owner Juanjo Piñol from Celler Piñol demonstrates. He regales June Lee with his exploits as a novice winemaker, and why Morellino and Garnacha are finding a resurgence.

Old is new again, or is it? Claude Giraud from Champagne Henri Giraud is modernising the maison by using ancient ageing techniques. June Lee gets a glimpse into the mindset of the pioneering winemaker.

Bar manager of the reopened Nutmeg & Clove, Leon Tan, swizzles up a Singaporean-ised Tiki cocktail.

Czechoslovakian Tokaj and herbal bitters are the magic ingredients in this Old Fashioned twist from spirits portfolio manager of 6DM, Tomas Gejdos.

Bar programme director Aki Eguchi of Gibson Bar brings a smoky twist to the classic Negroni.

Seth Blagden, general manager of Morton’s Singapore, proposes a luxurious match of chocolate lava cake and Chocolate Martini for Mother’s Day.

Bar manager Mohd Irwan of Studio 1939 dangles the carrot in the quest for a healthy brunch wake-me-up.

Newly married bartender Sam Wong from Neon Pigeon has just the perfect cocktail to impress your potential other half.