Mexicans have tequila and tacos. Americans have bourbon and hamburgers. But what are Australia's iconic food and drinks? Bad Frankie, a craft spirits bar in Melbourne is serving up Tasmanian whisky and ‘jaffles’. Can it get Australians taking pride in their local cuisine?

Mezcal used to be a cheap drink, produced by local artisans and drunk by Mexican lower classes. But in 2013, it was the fifth most-drunk liquor worldwide. With its ancient distilling methods and complex flavours, how has it captured the palates of a growing number of admirers?

Around 90% of people worldwide consider spirits to be an affordable luxury. No longer is drinking vodka, rum and gin just a means of intoxication – it's an experience to be savoured. But with the definition of ‘craft’ unclear, is it becoming little more than a marketing tag?

Just like beer before it, spirits are getting the craft treatment. Tapping into the emphasis on quality over quantity, Diageo has launched an accelerator programme to raise the next generation of craft distilleries. But why isn’t Diageo just creating its own premium brand?