Автор: karymsakov_qq4zn395

His co-star is a sleek titanium Connected Calibre E5 with a vivid red rubber strap. His co-star is a sleek titanium Connected Calibre E5 with a vivid red rubber strap.

These commercial airlines bring the utmost comfort and relaxation to domestic and international travel. 

The world of private jets will always remain, well, private. But with the influx of newcomer airlines, fractional programs, and jet cards available, business aviation is quickly becoming more accessible than ever. As a result, the commercial sector is responding by investing huge sums in their business and first-class offerings – with some rivaling the private sector in their excellence and exclusivity.

In 2026, the criteria have evolved. It’s no longer just about which airline offers the biggest seat or most luxurious amenities – it’s about consistency across every stage of the journey: from personalized ground services and curated menus to cabin innovation and in-flight entertainment. Independent airline rankings and passenger surveys now reflect these multi-layered experiences, pitting storied superjumbos against emerging long-haul contenders.

See also: Fine Dining at 35,000 ft: The Best First‑Class Airline Menus in the World

While Singapore Airlines continues to be celebrated for its airline-award-winning suites with private doors and hotel-like luxuries, Qatar Airways has reasserted itself on the global stage – securing the title of World’s Best Airline for 2025 from Skytrax, with standout scores in first-class experience, cabin crew service, in-flight entertainment, and airport lounges.

From ultra-private suites and exclusive lounges to unparalleled service innovations, this year’s roster of best first-class airlines represents the pinnacle of global aviation luxury. But with so much choice, separating the best first-class airlines from the ordinary can be tricky. To help, we’ve rounded up our favorites.

Best first class airlines

Qatar Airway’s renowned first class offering is widely regarded as one of the best in the industry. Found only on the double-decker A380 and the smaller 777, the airline’s most premium service is designed to be adaptable to fit individual flyers’ needs, with the option to transform the spacious seats into either a workspace, complete with WiFi and power point, or a relaxation zone with a fully lie-flat bed.

Amenities are plentiful, with everything from a comprehensive entertainment system to signature welcome kits complete with products from the likes of Diptyque and The White Company. The onboard food offering is top of the range too, with a signature caviar service, an on-demand à la carte menu and extensive wine spirits selection.

qatarairways.com

Lufthansa

Lufthansa recently announced a complete overhaul of its first class service, which is set to debut in 2024. This will include an incredible Suite Plus room, complete with a double bed and fully closable door. While individual suites are nothing new at this level, Lufthansa’s global reach means first class customers will have more choice when flying ultra-long-haul. Touted as a ‘private room above the clouds,’ the Suite Plus offers ceiling-high walls and an entertainment system that can be integrated with your smartphone.

Dining service will also be elevated, with guests able to choose when their gourmet meal is served. The suite comes complete with a large dining table, so this too can be taken in privacy. The seating, temperature, lighting and entertainment systems can be controlled with a dedicated tablet, giving passengers autonomy over their environment from start to finish.

This overhaul comes as part of the $2.6bn Allegris program, which will see improvements to every passenger class across its fleet.

lufthansa.com

American Airlines

Flying to over 70 different countries worldwide, as well as a variety of domestic destinations, American Airlines is always in the running when booking travel for your next trip. Luckily, its first class provisions are top-notch in the Flagship First cabin. Available on all Boeing 777-300 aircraft, the Flagship Suite Seat is fully reclinable and has guaranteed aisle access, with amenities and services engineered to fulfil every comfort.

American Airlines has partnered with the James Beard Foundation to ensure that the in-flight menu has been designed and approved by a team of professional chefs, with example dining options including Artichoke ravioli and dark chocolate budino. An excellent ground experience will also maximize ease of travel and movement, even during long-haul international flights. The Flagship First check-in and lounge (available in certain cities) provides fine dining, personalized service, a premium cocktail bar and wine table, as well as the opportunity for guests to have a shower and refresh before the next part of their journey.

americanairlines.com

See also: How Much Does NetJets Cost?

Delta Airlines

Like American Airlines, Delta Airlines is a legacy carrier. As one of the more established commercial airlines, it is therefore typical and expected that it delivers a higher quality service than other companies, and the Delta One provision does not disappoint. Although the 180° flat-bed seats are found on all its normal models in first-class, the A350 and A339 flights now include the Delta One Suite, with full-height doors and dividers to allow for total privacy even in the company of fellow fliers.

The Delta Sky Club gives guests airport lounge access and Sky Priority accelerated check-in. It is notable that Delta has its own master sommelier, Andrea Robinson, who is in charge of curating the wine and spirits selection at the lounge bar (as well as the in-flight options). Regional wines are also promoted alongside the seasonal, local ingredients presented by the dining options. In this way, Delta One allows you to connect with a country’s cuisine and style before your feet even touch the ground.

delta.com

British Airways

This esteemed carrier connects UK and US soil. If you’d like to enjoy a British afternoon tea before your arrival in London, the British Airways First Class dining and amenities options leave nothing to be desired on the 787-9 Dreamliner. With only eight seats compared to the usual 14, guests have plenty of space to stretch their legs and relax during the flight, or watch the latest movies and TV programs on the wide personal screen.

Even the ‘his & hers’ amenity bags are designed to reflect British tastes, provided by luxury skincare brand Elemis. Its a la carte ‘dine anytime’ menu includes canapes and signature dishes, such as pan-fried stone bass and aged Herefordshire beef, served with contemporary crockery and heritage crystal glassware. Exclusive lounges are dotted across several key destinations, most famously the Concorde Rooms found at London Heathrow and New York JFK. Tastefully decorated and thoughtfully assembled, this lounge offers private cabanas and a contemporary business suite, enabling your travel between these two metropolitan hubs to be as stress-free and enjoyable as possible.

britishairways.com

Hawaiian Air

The team at Hawaiian Airlines describes their first-class cabins as the first taste of island life. Looking at the services on offer and the nature of the airplane’s hardware, that certainly seems to be the case. The airline’s ongoing Featured Chef Series sees renowned and upcoming culinary talent prepare menus that showcase Hawaii’s vibrant food culture. On North American to Haiwaii routes, executive chef Dell Valdez features dishes such as chicken shisomboca with soy yuzu capers and fried rice, and portabello mushroom napoleon with tomato. Hawaii-made spirits and wines are selected by master sommelier Chuck Furuya.

There is also a clear emphasis on service motivated by warmth and hospitality. From the moment you leave the first class Plumeria Lounge on the ground and step onto the plane, guests will understand the Hawaiian hospitality concept of Aloha. Another nice touch is the real-life recordings of the island’s native bird songs and nature sounds that are provided as a sleep aid. It’s the little details that truly elevate this first class experience.

hawaiianairlines.com

Emirates

For an airline whose economy class already feels premium, it should come as no surprise that the UAE flagship airline won the World’s Best First Class 2020 Traveller’s Choice award. Once the door slides closed, the A380 Airbus’s reclining seat becomes your own private suite, complete with ambient lighting and a cinematic personal screen. The only downside of the on-board shower spa and cocktail lounge is that once the plane touches down, you won’t want to leave.

Say goodbye to strict dining schedules, as its a la carte dining system can be ordered at any point during the journey (provided that there is no turbulence, of course) and an extensive selection of wines and spirits are available to sample throughout the flight. Notable examples include a Chivas Regal 18-year-old Scotch whisky and Dom Pérignon 2008 champagne.

emirates.com

Etihad

A smaller carrier than Emirates, Etihad has gone with a boutique approach to commercial flying. This has allowed it to get creative with its cabin design, and its A380 Airbus is complete with two ‘Apartments’ and ‘The Residence’, a mini-apartment in the sky with three separate living areas.

With a double bed and a separate sitting area, as well as a private bathroom, guests staying in The Residence will have a private butler service, bespoke menus arranged before the flight, and exclusive rooms within the airport lounge. The Etihad First Lounge is equipped with a fitness room, feature bar, clothes pressing service and shower facilities, a VIP room, and a dedicated host service for refreshments.

etihad.com

See more: Airbus ACJ320neo: Inside the $110m ‘Suite in the Sky’

United Airlines

Another famous international carrier, the United Airlines first class experience allows guests to travel comfortably to domestic destinations and beyond. Its premium seating features stylish two-tone leather seats and granite cocktail tables, but comfort is not forgotten, and all seats come equipped with six-way adjustable and padded articulating cushions.

Through partnering with The Trotter Project, United’s executive chefs Gerry McLoughlin and Gerry Gulli have designed a fine dining menu that can be stunningly executed even at maximum altitude. The master sommelier, Doug Frost, works with the dining team to find the perfect wine pairings for the on-board cuisine.

united.com

Singapore Airlines

When it comes to first-class travel, Singapore Airlines is undoubtedly the star of the show. Like Etihad, the international airline is also embracing the opportunity for guests to travel privately. They even have an option for a divider between the rooms to be lowered, creating a double suite for those traveling in pairs. Exclusively available on the Airbus A380–800 aircraft, the Singapore Airline Suites creates such a cosy and personal experience that one may well feel as though they are traveling on their own private jet.

Designed by French luxury yacht designer Jean-Jacques Coste, the suites are kitted out with full-swivel chairs and a separate bed, finished in cream and brown and accented with ultra-leather padded compartments to recreate the feeling of a luxury hotel.

Of course, anyone who has flown with Singapore Airlines before will know that this comfort and luxury extends to the service and amenities. Its ‘Book the Cook’ service allows guests to reserve meals 24 hours before you fly, and there will be a choice of fine dining creations hand-selected by international culinary panels, all served on Wedgwood bone china tableware.

singaporeair.com

See more: The 10 Best Hotel Suites in Singapore

Cathay Pacific

Last but by no means least on our list of the best first class airlines in the world is Cathay Pacific. The flag carrier of Hong Kong flies to over 60 countries and 200 destinations across the planet. As the airline’s main travel hub, Hong Kong International Airport boasts the most impressive of the stunning first class lounges, The Wing. Here, you can relax in a private cabana complete with a day bed, rain shower and bath before stopping for a bite to eat at the gourmet restaurant.

When you fly first class with Cathay Pacific you won’t have to lift a finger from the moment you step foot on the plane. The airline has thought of everything to ensure you have a comfortable flight from the selection of ethical organic toiletries to the BOSE noise-canceling headsets.

Passengers are treated to their very own ultra-exclusive private suite featuring a seat that transforms into a spacious fully flat bed topped with a comfy mattress, selection of soft pillows and 600-thread count bed linen.

As for dining, expect an array of culinary delights throughout the flight. The varied menu champions sustainable producers while elevating traditional Hong Kong flavors to dizzying new heights. Highlights include the Braised abalone with flower shiitake and choy sum-layered bean curd, and the indulgent Grilled beef tenderloin with a thyme jus, buttery French beans with sesame seeds and sweet potato puree. Of course, there’s also an extensive selection of top vintage champagnes to choose from, all served with pillowy blinis topped with caviar, chives and crème fraiche.

See also: The Difference Between First Class and Business Class

British atelier Connolly has teamed up with Spanish shoe designer Álvaro González to create an instant classic. 

Connolly represents the zenith of quality in two very different industries. In business for nearly 150 years, the British brand rose to prominence as the foremost supplier of fine leather to the automotive industry (it was the go-to for Rolls-Royce Motor Cars for 100 years), and to this day remains the preference for marques including Ferrari and Jaguar. But in recent decades, Connolly has quietly established itself as one of Britain’s leading luxury clothing brands.

The two sides of the business have rarely overlapped, aside from a few understated design nods to its automotive heritage on leather goods. Its new driving loafer, however, says it out loud.

“We wanted the little details that no one had ever done,” says Álvaro González, an old friend of Connolly owner Isabel Ettedgui and a notable shoe designer, with credits at Loro Piana, Valentino, and Jimmy Choo. Discussions between the pair, González remembers, began two years ago at his archive in Florence, where he presented an edit of random (but pertinent) shoes to Ettedgui to spark inspiration. “Indian moccasins, trainers, Japanese shoes…” he says. “There were something like 20 very different pieces to start the conversation.”

See also: Why 2026 Is Already the Year of the Tie

The traditional driving-loafer category is largely owned by one design in particular: Tod’s Gommino. The word means ‘pebble’ in Italian and refers to the little dots of rubber that serve as the slip-on’s sole. It’s been the cornerstone of the Tod’s business for half a century. But it wasn’t the first. That was by another Italian brand, Car Shoe — later purchased by Prada — and very neatly, Ettedgui stocked it at Connolly when she first opened the store three decades ago. She has, she says, had “a bee in my bonnet ever since to create a driving shoe that is really actually comfy to wear when driving.”

So González wanted to rework the design, preferring a solid but ultra-thin sole for wear both inside and out of the vehicle, like those you might find on professional racing footwear. “We use a glove construction that is stitched and turned,” he says. “The rubber sole is only stitched on the toe and on the heel, so that gives you that flexibility.”

The toe of the Connolly iteration is almond-shaped, which González says is more ergonomic than the usual rounded driving loafer. “When we started looking at the toe, I was wearing Gucci loafers from 1999, without the horse bit. But it was square, and too ‘fashion.’ Instead, we wanted a silhouette that you can wear for the next 20 years.”

Cut from the finest Italian suede and nubuck, with the men’s and women’s versions built on the same last, the shoe’s automotive detailing whispers rather than shouts. The cross-stitching on the vamp is lifted from classic steering-wheel design, and each sole is colored in British Racing Green. But that’s it: no flashy logos, no go-faster stripes.

“I wanted Connolly to have a shoe that looked like it had been in the brand for the past 50 years,” says González. “Not something created now, but something timeless that you might find in your parents’ wardrobe.”

connollyengland.com

Christened SkyFin, architect/owner Gabriela Liebert honored the home’s groundbreaking design while making it more suitable to a modern lifestyle. Christened SkyFin, architect/owner Gabriela Liebert honored the home’s groundbreaking design while making it more suitable to a modern lifestyle.

With all-new regulations, the cars are smaller, lighter, and more agile, yet have left drivers polarized after the first race. With all-new regulations, the cars are smaller, lighter, and more agile, yet have left drivers polarized after the first race.

The Greenline 42 is also fitted with 10 rooftop solar panels that can generate up to 4.5kW of energy to power the hotel load silently. The Greenline 42 is also fitted with 10 rooftop solar panels that can generate up to 4.5kW of energy to power the hotel load silently.

Heston Blumenthal is well-known for challenging convention, and his Topsy Turvy Tasting Menu at the Mandarin Oriental Hyde Park is no exception. 

News that Dinner by Heston Blumenthal will close in January 2027 has prompted an outpouring of nostalgia for one of London’s most inventive dining rooms. Sitting at the chef’s table in a two-Michelin-star restaurant wearing an oversized pair of goggles, I begin to understand why.

I’m here to review the Topsy Turvy experience, which is based around an inventive yet simple dining concept: you begin with dessert and end with the starters. It’s not the first time Blumenthal has experimented with the idea – in 2024, The Fat Duck hosted a limited-time reverse menu which was hailed a success. This iteration, however, takes it further, guiding guests on a historical journey through British cuisine. The experience feels like a snapshot of the restaurant at its most playful – particularly as the dining room prepares to close after more than a decade in the city.

I’m seated inside the restaurant at Mandarin Oriental Hyde Park, close enough to the kitchen to catch the sound of utensils as well as the occasional order from the head chef. Wrapping around the walls near the table is a long canvas designed to look like a tapestry, tracing the history of British gastronomy through the ages with Heston himself tucked sneakily into the scene, dressed as a jester. At first, I must admit, I’m overwhelmed – there’s a lot to take in and all the action is somewhat distracting.

See also: How the Prestigious Michelin Star System Really Works

Then a menu arrives, wrapped like a mysterious scroll and tucked into a black box, pulling me back from the kitchen theatrics. Alongside it is a small hand-held mirror. When I pick it up and unravel the menu, I realize it’s printed backward. To read it, I need to decipher the words through a reflection – a little game that confirms I am firmly in Blumenthal’s eccentric world.

The first course, I learn, is nitrogen ice cream – inspired by Agnes B. Marshall, the 19th-century ‘queen of ice cream.’ Marshall was ahead of her time, advocating the use of liquid nitrogen in cooking during the Victorian era, when it was cutting-edge technology. The base for tonight’s dessert is Madagascan vanilla, brought to the table on a large trolley. In front of me, it’s mixed with nitrogen at -196°C, releasing an instant puff of smoke. My server, Amy, leans in to tell me that the amount of Madagascan vanilla used in this ice cream is more expensive by weight than gold. For toppings, there’s meringue and raspberry, dark chocolate with praline, or a strawberry crumble – a concoction of popping candy and breakfast-like Rice Krispies. A second dessert, an indulgent chocolate bar, was served straight after.

See also: The Best Fine Dining Restaurants in London

Then came bread and butter, alongside a pair of enormous, comically oversized goggles that flip my vision upside down. My hands have lost all sense of direction, the knife wobbles awkwardly as I try to make a smooth swipe and I nearly knock the bread off the side plate entirely. Suddenly, something as simple as spreading butter becomes a hilarious ordeal. I’m pretty sure I look ridiculous, but then again, this is Dinner by Heston Blumenthal – so a healthy dose of eccentricity was always going to be on the menu.

Glasses off and bread consumed, I next tuck into an incredibly tender duck breast, followed by roast seabass as the final main course. The fish is served with a punchy green sauce, a labor of love that the chefs prepare over the course of ten days.

The meat fruit course – a chicken liver pate cleverly disguised as a mandarin – marked the first of the ‘reversed starters.’ I’m told Blumenthal spent three years perfecting it, and the airy, velvety texture explains why. The final plate of the evening is salmon, cured over two hours.

Amy maintains that the reverse order of the meal is designed to be lighter on the stomach, and having tried it, I somewhat agree. I leave pleasantly full, but without the heavy, sluggish feeling that usually follows dessert. Would I attempt this order at home? Probably not – but as a one-off experience, it was undeniably fun. With Blumenthal’s restaurant set to close, the Topsy Turvy menu feels like a fitting tribute to his long-standing obsession with turning dining on its head – quite literally.

The Topsy Turvy Tasting Menu is priced between £170 (approx. $226) and £230 (approx. $306) depending on course count and location, and is available with wine pairings.

Capreolus Distillery has humble roots, but that hasn’t stopped it from becoming a coveted drinks brand. 

Someone else who is finely attuned to the island’s natural state is Barney Wilczak, distiller & owner at Capreolus Distillery. When I call him on a particularly grim February afternoon, he’s been handling quince, pears, and apples to make his cult-loved Capreolus eaux de vie. An often underutilized spirit category, eaux de vie (a fruit brandy) is traditionally found in countries like Germany, France, Switzerland, and Austria. Unaged, double distilled, and designed to capture a single fruit, it is a spirit that has varied in quality and popularity over the centuries. But when Wilczak taught himself to distill a decade ago, England woke up to an exciting new proposition utilizing produce that we can find on hedgerows and trees in our own back yards.

Sign up to the World of Fine Spirits newsletter for more spirit stories. 

As is the Wilczak way, his answer to my question of how those fruits were behaving was cerebral and disarming: “All the fruits are so waxy and greasy, because we had so much sunshine. You can feel the weather in your hands.” He goes on to describe the “wall of density” in the spirit run as a result, the waxy low wines and the nuances that come with vintage variation. “Working in this way drives your understanding. I used to want to work with every single piece of fruit I could get my hands on, but we never see the same fruit in each year.”

The conservational photojournalist-turned-distiller, who grew up in the Cotswolds, has always had an affinity with its ancient woodlands, medieval orchards, and neolithic grasslands. After a career away from his roots, travelling to 118 different countries to capture each of their unique environs, he returned home and turned his attention to something which, on the surface, could seem seriously unexotic: English fruit. Ten years later and his eaux de vie – which spans the likes of perry pear, damson, plum, blackberry, and Siegerrebe grape – is the golden egg of the spirits industry’s most dedicated flavor hunters.

Harvesting flavor

When I first visited Wilczak at his distillery in Cirencester five years ago, I was expecting a sprawling countryside operation. Instead, I found him towering outside his small garden-shed-like flavor emporium, his dog Pip lapping at his heels, quietly making magic in what is, effectively, his back garden. What ensued was an afternoon of Starburst-esque flavor, texture and philosophical discovery. We spent hours dissecting how Wilczak sorts the local fruits supplied to him by hand, how he crushes them, the wild fermentation their juice undergoes to heighten their wholeness, his meticulous double-distillation techniques in a 180L copper still (that can hold over three tons of fruit), and that small window he has to capture the essence of every single part of that fruit – skin, juice, pips, stem, leaves – in his hand-labelled and beautifully packed statuesque bottles. Capreolus is the embodiment of a ‘human spirit’ – one in which you can see, taste and feel the humanity behind it.

“You do question your motivation for doing incredibly mad things,” Wilczak admits of his process, but it’s his quest for understanding every millimeter of his raw ingredients that drives him. “When I used to look at plants, I expected I would come to this finite point of knowledge… But with eaux de vie, there is a level beyond it tasting like fruit, moving into those elements that you don’t always see. We think fruit and plants are different entities but they are connected. You’re just elevating lineage and heritage. When we distill apples, for example, you also smell the blossom, the orchard.”

He speaks of his experience of making elderberry eau de vie, from a nine-person, full-day harvest to a five-week fermentation, and how the aromas they experienced “travelling from the canopy through decay, humus, and the forest – it felt like we captured the environment.” This comment catapults me back to sitting, half a decade ago, in his garden in Gloucestershire, and being struck by the irony of it all: I have been flung to every corner of the world – Jamaica to Mexico, Chile to Bali – to taste some of its most revered and culturally important spirits. And yet, here I was, two hours away from London by train, having one of the most revelatory experiences of my career – and it all started with something as familiar as a raspberry.

Wilczak’s enigmatic nature, and the spirits he produces, makes the familiar, unfamiliar. His raspberry eaux di vie tastes more like a raspberry than the fruit itself, and yet there is mint and rose, nuts, and spice layered in there too. The stones in the cherry bring an almond and textural quality, while gooseberry is herbaceous and woody, and quince can be herbal and citrus-leaning too. He describes finding a cured bacon note in the perry pears due to sun exposure. A recent collaboration with Dorest’s Langham Wine saw its pinot noir grapes presenting as mango, bean sprouts, and unripe papaya.

Raising the bar

This palette of aromas and flavors has caught the attention of the noses and palates of sommeliers and chefs at some of the highest imaginable caliber establishments. From three-Michelin-starred restaurants like Simon Rogan’s L’Enclume to Anne Sophie-Pic’s Maison Pic, not only are Wilczak’s eaux de vie being used on drinks lists, but on food lists too. “It’s really strange for me to see these incredibly talented people looking at these things through different lenses,” he admits of this application of his spirits. “But you see other people’s excitement because they are pure, concentrated essences.”

He’s also captured the imagination of some of the best bars and bartenders around the world. An early advocate, and a man whose seal of approval can catapult a brand into the proverbial stratosphere, was Ryan Chetiyawardana, responsible for the Lyan portfolio of bars in London (Lyaness and Seed Library), Washington DC (Silver Lyan), and most recently, New York City (Seed Library NYC). He himself was introduced to Wilczak’s work in 2020 via one of the industry’s most prescient tastemakers, The Whisky Exchange head buyer Dawn Davies MW.

“Dawn knows we’re curious about brilliant liquids and brilliant people, so she made the introduction and Barney and I started chatting,” explains Chetiyawardana. Having been dismissive of eau de vie as a category up until that point, when he sat down to try his first samples, it was a revelatory experience. “I had some context, but I didn’t really fathom what was going on… I tried them and thought ‘Holy shit, what is this?’”

For someone who himself is fanatical about flavor, Chetiyawardana’s discovery of the complexity that lies in these seemingly unassuming spirits opened up an entirely new universe of exploration. “They are rocket flavors: the raspberry is crazy intense raspberry, but also rose, the greenness of the leaf, sharpness. There is so much there, and as you start to dilute them, the textural quality is insane: everything from wax to fullness, an almost silvery note – they transform as they open up.”

Chetiyawardana and his teams now use them across all of the Lyan venues in their mind-bending cocktails. My favorite application is the Silver Apple Martini at Silver Lyan in DC, where Wilczak’s 1,000 Trees Apple eau de vie is combined with Belvedere vodka, apple juice and bisongrass. “One-thousand Trees Apple is what you want an Appletini to be,” he explains of the 90s classic, often let down by bad ingredients. “You get everything from biting into an apple, to feeling like you’re holding it, the grip of the skin, florality – so we use that as the heart of the cocktail.”

When it comes to drinking Wilczak’s eau de vie at home, I’ve been known to drop a teaspoon of raspberry in a glass of champagne, pep a G&T with a dash of quince into a G&T or take a martini on an unexpected course with a touch of perry pear. Drinking them neat is a lesson in how these spirits morph and change with time, perspective and open-mindedness. They take us back to some of our deepest memories and remind us that fruit holds tightly the character of its ever-changing surroundings. “You really taste his philosophy in the spirits,” says Chetiyawardana. “It isn’t just about taking fruits at their peak, it’s looking at them as a plant in their entirety. That’s what I found so beguiling: a real honesty about fruit and a sense of place. It was an attention to detail I hadn’t come across in a long time. Meticulous, fanatical, uncompromising.”

Two style authorities offer opposing perspectives. 

Patricks’s limited-edition wash bag is designed to keep liquids in and out, so it can come along wherever your travels take you. Patricks’s limited-edition wash bag is designed to keep liquids in and out, so it can come along wherever your travels take you.