Last night saw the launch of a brand new Single Pot Still Irish Whiskey expression to join a range that already contains the excellent Redbreast 12 Year Old, Redbreast 12 Year Old Cask Strength and Redbreast 15 Year Old.
I know what you’re thinking: “What is the collective noun for robins?”. It’s a worm. A worm of robins. Yep.
The new expression? A 21 Year Old! We were more than a little excited. The Dave Broom quote on the Redbreast website sums it up nicely:
“If the ship was going down within sight of a desert island, my flailing left hand would make a grab for a bottle of Redbreast.”
Welcome to the second instalment of Master of Cocktails, our new cocktail recipe feature on Twitter each and every Sunday evening (#MasterofCocktails), followed by a write up here on the Blog the very next day!
Last night, we made something super-easy with just three ingredients: whisky, honey and lemon. Yep, I've got a massive cold, but rather than what you may be thinking, we actually created a twist on The Gold Rush.
In terms of the whisk(e)y, a bourbon-matured scotch is ideal, or simply a bourbon, or at a push, just anything that's not peated! For a truly perfect choice see below...
So – with the distillery tour over and done with, it was time to move onto the main event; that which we had all been invited along to see. The deconstruction of Ballantine's 12 Year Old.
Before we get into all that though, I’d like everyone to take a second to behold the image below:
Garr! What be this shiny box? What be a blog? Can I fight it? Garr!
Ahoy there, mateys! It be International Talk Like A Pirate Day, it be! Well, it actually be tomorrow, but why settle for one day, when ye can have two? Set sail for yellin', poor grammar 'n' parrots! Yarr!
International Talk Like A Pirate Day be the best day for rum! Spicy like a hell-hound’s bark 'n' temptin' as a Siren’s song, rum be some o' arr favarrite booty. Yo ho ho 'n' a bottle o' rum!
Okay. I’ll start here with an apology. This is possibly the most overdue blog post in the history of man (except my review of Dead Rabbit NYC, that’s more overdue). Things have happened since then, y’see. Things involving setting up new and exciting drinks distribution companies, developing a whole mess of new products, and the introduction of a mini sleep-terrorist into my house. These things have precluded me from doing what I should have done ages ago. The last one has also probably precluded me from spelling any words in this post correctly or being sure if my hands are, in fact, my hands. If you’re reading this, Ballantine’s-press-folk, you can have one free shot next time I see you, subject to the normal rules of course*.
Welcome to our new feature: Master of Cocktails!
Yep, we’re diving head first into the wonderful world of mixology with a new cocktail recipe for you each and every week.
On Sunday evenings I’ll be walking you through each new recipe on twitter via #MasterofCocktails, prior to them appearing in full on the MoM Blog the very next day!
So, without further ado, we're kicking off with an absolute classic, and one of my favourite cocktails: The Negroni.
Suitably excited? Excellent. Let's get cracking!
The surroundings were familiar. Yes, it was indeed another swanky awards do *yawn*, just pass us the gongs and we’ll be on our way, I suppose. Except this time, things didn’t pan out quite as you may imagine...
On the evening in question, we were attending the Food & Travel Magazine 2013 Reader Awards Gala Dinner at The Savoy. We had been nominated for the Specialist Retailer of the Year award. Very nice indeed. It was surely in the bag, I mean, they wouldn’t have invited us to the dinner if it wasn’t in the bag… right?
[I should probably point out at this stage that we are only joking! We're obviously flattered to have been nominated by such a prestigious publication.]
Back in 2012 Professor Cornelius Ampleforth released his own unique version of the classic that is Sloe Gin, and he saw that it was good. Very good. So good, in fact, that everybody bought some... and then they bought some more for good measure. Then there wasn’t any left…. until now!
Introducing: Professor Cornelius Ampleforth’s Sloe Gin 2013! *cue rapturous, hearty applause*
One of the problems the Professor faced last year was securing sufficient quantities of high quality Sloe Berries in order to keep up with demand. (After all, almost half a pound of Sloes are used in the production of each and every bottle!) Excitingly though, he now seems to have a handle on it now.
UPDATE: After record numbers of consumer votes were received, we're proud to announce that we have successfully made it onto the final shortlist for the IWSC Independent Retailer of the Year!
A huge thank you to every single person who voted!
Whenever we pick up a retailing award or trophy we always make sure to thank you, our customers, for all your support. We really do love all of you, you’re all marvellous and attractive people. Well done you.
We also know that many of you think of us rather fondly, too, thanks to the incredible feedback you leave us. It makes us blush.
Some said that Galileo Galilei was crazy when he claimed to have evidence of a heliocentric solar system.
Some even said that Robert Matthew Van Winkle had lost his marbles when he decided to try his hand at being a white rapper.
These days we of course know that the Earth revolves around the Sun and that Vanilla Ice’s To the Extreme became the fastest selling hip-hop album of all time, but it still takes a brave soul to swim against the tide like some kind of beautiful maverick.