I’ve been asked about the “tinnification” of drinks pretty much everywhere else, so it feels only apt to talk about it here, too, because producers are putting just about everything they can in a can these days. Obviously, canned drinks aren’t anything new – the first canned beer went on sale in 1935, when post-prohibition America saw Krueger’s Finest Beer punted to drinkers in Virginia. Similar attempts had been made many years earlier, but it wasn’t until after two years of testing that the boffins finally developed a special coating that prevented the beer from reacting with the tin can.
And it’s not just beer that’s getting the aluminium treatment. Canned cocktails and canned wine are now going from strength to strength, too (and irrespective of whether you view the latter as a marvel of modern science or a vinous abomination) . Time was when only Provençal rosé and New Zealand sauvignon blanc got the tinned treatment, but now everything from orange wine to English sparkling is getting tinnified.
