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Master of Malt Blog

Elixir Distillers lands Georgie Crawford as Islay distillery manager

There’s big news in the Scotch whisky transfer market! Elixir Distillers has just signed Georgie Crawford from Diageo to be the manager for the brand’s forthcoming Islay distillery. Today we…

There’s big news in the Scotch whisky transfer market! Elixir Distillers has just signed Georgie Crawford from Diageo to be the manager for the brand’s forthcoming Islay distillery.

Today we learned that Georgie Crawford will be bringing 14 years at Diageo’s Scotch whisky distilleries to a close soon as she moves on to pastures new and joins Elixir Distillers this summer.

A distillery with no name

She’ll oversee the construction of the distillery site (still without a confirmed name) on Islay’s south coast next to the town of Port Ellen, not far from Lagavulin, Laphroaig and Ardbeg

Elixir Distillers is a creator, blender and bottler of spirits founded by Sukhinder Singh and Rajbir Singh (you know, from that other site. What’s it called? The Whisky Shop?). It’s the name behind brands such as Port Askaig Islay single malt and Black Tot Caribbean rum but until now it’s never had its own distillery.

Getting Crawford on board is something of a coup for the brand, as she brings with her nearly two decades of experience to the role. Most recently, she was manager for the Port Ellen Distillery Revival project, so she has plenty of know-how when it comes to Islay distilleries. 

Her career in Scotch whisky began at The Vaults in Edinburgh, the home of The Scotch Malt Whisky Society in 2002. Crawford has since worked for the likes of Talisker, Glen Ord, Teaninich and Lagavulin.

GeGeorgie Crawford Elixir Distillers

It’s Georgie Crawford!

Sukhinder Singh comments

Sukhinder Singh, co-founder of Elixir Distillers, commented: “Having grown up on Islay, attending school a stone’s throw from our distillery site, Crawford’s love for the island and all its distilleries is unrivalled. She not only shares our passion for Islay whisky, but also our vision for the future and I know that she will bring both exceptional expertise and a fresh approach to a new Islay distillery.”

The plan is for the distillery to produce one million litres of alcohol a year and use floor maltings to process just over half of the barley needed. There will also be on-site housing for distillery workers, a visitor’s centre and a multipurpose educational facility, with further initiatives to support the local community and an apprentice programme for aspiring distillers to be pursued further down the line. 

Elixir Distillers revealed in February that the Argyll & Bute council planning committee granted planning permission for them to go ahead with the project, which was first announced in 2018. Now with Crawford joining the team, things should be moving fast. Perhaps she can help them come up with a name.

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The myths and marvels of the Prairie Oyster

Hangover remedy, cocktail, or both, the famous egg yolk-based concoction was once the go-to for the enthusiastic drinker. Millie Milliken looks into the history of the Prairie Oyster and asks…

Hangover remedy, cocktail, or both, the famous egg yolk-based concoction was once the go-to for the enthusiastic drinker. Millie Milliken looks into the history of the Prairie Oyster and asks why we don’t drink/ eat more of them. 

“There wasn’t a week went by but that on at least one day I couldn’t eat anything for breakfast but a couple of aspirins and a prairie oyster.” The words of Ian Fleming’s James Bond in his 1961 novel Thunderball. No doubt silly, suave James had had one too many vodka Martinis the night before and was indulging in the infamous hangover cure, the Prairie Oyster (not to be confused with Rocky Mountain Oysters – I’ll let you Google that one).

When you’ve had an oeuf

In its simplest state, the Prairie Oyster combines a raw egg yolk, Worcestershire sauce, hot sauce/vinegar and salt and pepper. The origins of this peculiar remedy are mysterious, although most think it had its origins in the Wild West during the 19th century.  Since then, the down-in-one hangover remedy has featured in countless books, films and TV shows (P.G.Wodehouse’s short story Jeeves Takes Charge, Cabaret, Pillow Talk and – my favourite – Addams Family Values) as a way of nursing the effects of a night on the sauce.

I was introduced to the peculiar joys of the Prairie Oyster after a recent Tasting Online cocktail masterclass, led by bar industry pro and once head of London Academy of Bartenders , Shiv Lal. We had just used egg whites to make a Ramos Gin Fizz and so had yolks left over. 

“My first Prairie Oyster was given to me in the first bar I worked in by a senior member of staff. We used fresh egg white for our sour cocktails, so having leftover egg yolk was best consumed rather than binned,” he explained. And so down the hatch it was and I have to say that it worked wonders on my rather fragile constitution. 

What do the eggsperts think?

Some experts, however, have poo-pooed its revelatory effect on a stinking hangover. In a 2015 BBC Future article, head of Keele University’s Alcohol Research Group, Richard Stephens accredited its apparent easing of the fuzzies to the distracting “unusual and piquant” flavours of its ingredients.

But what about the yolk? According to Healthline, the fact that eggs are rich in cysteine (an amino acid that your body uses to produce the antioxidant glutathione) is its secret hangover-busting weapon. “Drinking alcohol decreases the body’s stores of glutathione. Without it, your body has a hard time breaking down the toxic by-products of alcohol metabolism. Eating cysteine-rich eggs is a great way to increase glutathione in your body and possibly improve hangover symptoms.”

It’s no yolk

The Prairie Oyster, however, isn’t always as virtuous. The addition of alcohol to the mix brings with it an alternative name (Amber Moon), more flavour nuance, a greater appreciation of its peculiarity and the opportunity to elevate it from hangover cure, to hair of the dog and beyond. “I find this cocktail to be quite rare in terms of offerings in cocktail bars,” says Lal, “however you might get lucky if the bartender is willing to make you one having the ingredients to hand.”

If you are lucky, the addition of tomato juice (and almost a riff on a Bloody Mary or a Red Snapper) is a common theme. Lal makes the Bloody Mary comparison too: ‘It’s not too dissimilar to a Bloody Mary which has a mix of savoury, umami and tart flavours, [and is also] often used as a hangover cure.’ 

Prairie Oyster 69 Colebrooke Row style

Prairie Oyster 69 Colebrooke Row style

The Prairie Oyster cult

Star bartender Erik Lorincz (now owner of Kwant) created a Prairie Oyster during his tenure at The Savoy’s award-winning American Bar. It combined 40ml of gin infused with herbs of Provence, 5ml house Bloody Mary mix, a mini jar of tomato ketchup (30ml), 5ml of softer vinegar such as balsamic, a pinch salt, a pinch pepper, all stirred together at room temperature and poured into a coupe. Then, the egg yolk was carefully dropped in.

Other alcoholic renditions include that from Black Cow Vodka using 25ml Black Cow, two dashes of Worcestershire sauce, three dashes of Sriracha sauce, a sliver of slightly melted salted butter and on free range egg yolk served in an eggshell. Over in Islington, 69 Colebrooke Row’s signature serve incorporates tomato yolk, horseradish vodka, Oloroso sherry, shallots, pepper sauce, celery salt and an oyster leaf. It’s tomato yolk replaces that of the egg, using clarified tomato juice, dyed orange, frozen- and dipped in vege-gel. When it’s time to serve (in an oyster shell) it will be solid on the outside and liquid on the inside. The original recipe (from 2007) even included shochu rather than vodka for that extra hit of umami.

Lal suggests adding anything from gin to sherry, vermouth, brandy and Cognac. Personally, I’m partial to the latter, namely a Frapin 1270 for its creamy vanilla, white pepper and tobacco notes, or Remy Martin 1738 if you fancy something a little fruitier. I wouldn’t uncork the special bottles you’ve saved for when the Queen visits though – the folks at Hermitage might not be impressed with you downing a shot of its 1893 Paradis with an egg yolk sitting in it

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Seven sublime Japanese whiskies

Love Japanese whiskies but not sure what to dram to opt for next? Intrigued by the category and want to see what all the fuss is about? Then you’re in…

Love Japanese whiskies but not sure what to dram to opt for next? Intrigued by the category and want to see what all the fuss is about? Then you’re in the right place.

I don’t know about you, but with everything picking up again I’m suddenly shocked by how quickly time is passing. How did we ever have enough hours in the day for all the things we did before? 

All this activity can mean you don’t have a moment to stop and search for what you want, whether it’s clothes, a new football team or even a delicious new dram. But that’s where we come in. If you’re in the market for something Japanese, we’ve given you back some precious time by rounding up some of the finest examples around.

And we know you’re only too aware that there have been some changes in Japanese whisky regulations recently that may have you scratching your head and unsure where to find the real thing. The following seven whiskies all meet the new criteria meaning that they are made in Japan without any imported spirits.

That doesn’t mean that expressions that don’t meet the new legislation aren’t perfectly tasty, however, so it’s still worth checking out the likes of Nikki Days, Mars Maltage Cosmo, Togouchi Premium Blended Japanese Whisky and Hatozaki Blended

Our pick of tasty Japanese whisky

Japanese whiskies

Nikka Coffey Malt Whisky

While most distilleries use column (or Coffey) stills to make grain whisky, Nikka does things a little differently and also uses its two Coffey stills to make malt whisky. This gives the spirit a distinctively sweet, delicate and moreish profile. The kind that makes you say things like “just one more dram…” 

What does it taste like? 

Sweet caramel poured overripe fruits, vibrant citrus, homemade biscuits, vanilla and white chocolate.  

Japanese whiskies

The Chita

A gorgeous Japanese single grain whisky from the Chita, one of the fantastic distilleries owned by Suntory. We think you’ll like this if you’re in the mood for a summery sipper that benefits from the light and creamy texture of the grain spirit and the bundle of flavour extracted from a combination of sherry, bourbon and wine casks. It’s proving a real hit with bartenders and whisky lovers alike for good reason.

What does it taste like? 

Honeydew melon, citrus, honeyed cereal, vanilla sponge cake and a touch of orchard blossom.

Japanese whiskies

Tenjaku Whisky 

Tenjaku is the kind of tasty, versatile and affordable blended Japanese whisky that is just begging to be put to good use in a Highball. It’s made with corn and barley, and aged in American white oak bourbon barrels, which has given it a mellow but complex profile with plenty going on so you know those flavours won’t get lost when mixed.

What does it taste like? 

A faint suggestion of smoke with pear blossom, plump sultana, creamy oak spice, tinned pears, banana bread and thick custard. 

Japanese whiskies

Miyagikyo Single Malt 

If you’re in the market for Japanese single malt, then you’re probably looking for something balanced, sophisticated and rich. Which is exactly what he have here. Made with whiskies spanning various ages and primarily matured in ex-sherry casks, this expression from Nikka’s Miyagikyo Distillery is a great example of why the brand rarely disappoints.

What does it taste like? 

Full-bodied and rich with malted barley, banoffee pie, liquorice, ash, fresh tobacco leaves, coconut, stewed apples, damson and baking spice.

Japanese whiskies

Enso Japanese Whisky

A Japanese blended whisky that’s starting to gather a bit of attention, Enso hails from Kiyokawa, within the Kanagawa Prefecture. A pot still whisky matured in American oak, this has enough presence to be enjoyed neat but should also make great cocktails. Plus, it looks really cool, right?

What does it taste like? 

Lemon blossom, toasted oak, fresh apple, cereals, a suggestion of smoke and bright citrus, underpinned by woody vanilla and caramel.

Japanese whiskies

Nikka Coffey Grain Whisky

This beauty is made using the two Coffey stills at the Miyagikyo distillery, which came from Scotland to Japan in 1963. This is a seriously impressive single grain whisky with a depth of flavour that’s proved a real hit with the lovely folk who shop here at Master of Malt. Just look at those user reviews!

What does it taste like? 

Bourbon-like vanilla, a herbal hint of chamomile, sweet melon, grapefruit, crunchy biscuits and vibrant corn notes.

Japanese whiskies

Mars Komagatake Single Malt (2020 Edition)

Something for those who really want to indulge themselves, this is a whisky that’s worth its price tag. The 2020 edition of Mars Shinshu’s annual single malt release is a delightfully nutty, buttery affair that’s made at Japan’s Shinshu distillery and drawn from a combination of sherry and American white oak casks before being bottled up at 50% ABV. 

What does it taste like? 

Pear crumble, baking spices, malt biscuits, ripe tropical fruit, berry jam and honeyed cereal with touches of almond butter, chocolate-coated nuts and buttery caramel. 

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New Arrival of the Week: Glen Scotia Campbeltown Festival

There’s no Campbeltown Malts Festival this year but to ease the pain, the good people at Glen Scotia are releasing a special cask strength bottling. Which is nice of them….

There’s no Campbeltown Malts Festival this year but to ease the pain, the good people at Glen Scotia are releasing a special cask strength bottling. Which is nice of them.

Whisky festivals are one the things we miss most about the before times. It really hit home just how serious the pandemic was when we learned that Feis Ile and Campbeltown Malts Festival were to be cancelled last year. Little did we think that they wouldn’t be taking place this year either. But there we go. 

Many have moved online like Campbeltown, Spirit of Speyside, Whisky Live and the Whisky Show. All great fun, a little light in the darkness, but we really miss the hustle and bustle, the human company, sharp elbows and all.

Glen Scotia Campbeltown Malts Festival 2021

Glen Scotia Campbeltown Malts Festival 2021 outside the distillery

Campbeltown goes online, again

Thankfully, things are moving back to normal and hopefully this autumn some festivals will take place in real life, though they are unlikely to be quite as packed as in previous years. While we wait, impatiently, for the world to open up again, we can console ourselves with whiskies like our New Arrival of the Week. The Campbeltown Malts Festival might be online again this year (from 7 June ) but by golly Glen Scotia are going to release a special bottling anyway.

Glen Scotia is much-loved by malt aficionados, but compared with its legendary neighbour Springbank, it’s not so well known. Founded in 1832 by Stewart Galbraith as simply Scotia, the ‘Glen’ came later, it’s a relic of a time when Campbeltown was the whisky capital of the world. Alfred Barnard called the town ‘whisky city.’ In 1887, it had over 28 licensed distilleries producing around 10 million litres of whisky per year. 

Tough times in Campbeltown

Sadly, from this peak, it was all downhill. A combination of world war one, Prohibition, changing tastes and some short-sighted producers selling bad whisky saw demand for Campbeltown malts to plummet. 17 distilleries closed in the 1920s and by 1935 only Scotia and Springbank were operational. 

Scotia only survived by the skin of its teeth. It nearly closed in 1924 when distilleries were shuttering all over Campbeltown but it was saved by Duncan MacCallum, the founder of Ben Nevis distillery. Sadly he was forced to close it in 1928 having lost all his money in a dodgy business deal. Two years later he drowned himself in Campbeltown Loch. His ghost is said to haunt the distillery to this day. Spooky.

In 1930, the distillery was bought by a company called Bloch Bros. which owned Scapa and Glengyle, and the name was changed to Glen Scotia. From there it passed through various hands including Canadian giant Hiram Walker, before becoming part of a company that supplied bulk whiskies, the not terribly glamorous sounding ADP, Amalgamated Distilled Products Ltd. 

Production became erratic: despite having a £1million refurb in 1979, it was shut completely between 1984 and 1989. It then only worked sporadically before returning to full operation in 1999. It’s now part of the Loch Lomond group which is in turn owned by a private equity firm called Exponent. Phew!

Glen Scotia distillery

Glen Scotia distillery, looks a bit like a big townhouse

Glen Scotia today

Today, Glen Scotia produces 100,000 litres annually despite having the capacity to produce 750,000 litres. It’s a handsome distillery, according to the World of Whisky book: “it could easily be mistaken for a Victorian townhouse.” Water comes from two wells below the distillery as well as Crosshill Loch. The set-up includes a traditional cast-iron mash tun, nine stainless steel washbacks and two swan-necked stills. 

It’s past as something of a workhouse distillery is reflected in the variety of whiskies it can produce. There’s a choice of three peating levels, unpeated, medium-peated and heavily-peated malt, and it produces two types of wash, a nutty one with a short fermentation time and a fruity one which is fermented for longer. 

The 2021 Campbeltown Malts Festival release, was distilled using unpeated barley, and initially aged in first-fill bourbon barrels followed by five months in first-fill Medoc wine barrels from Bordeaux. Following that, the whisky was married together in refill bourbon barrels, then bottled at cask strength, 56.1% ABV, with a ten year old age statement.

Iain McAlister, distillery manager and master distiller at Glen Scotia, commented: “The release of our Glen Scotia Festival Limited Edition has become a keenly awaited fixture on our calendar, and I’m very confident that this year’s expression won’t disappoint. The 2021 Campbeltown Malts Festival Limited Edition perfectly encapsulates Glen Scotia’s signature style, taking influence from both its rich history and coastal location, while the deliciously warming flavours from the Bordeaux casks add a unique twist to this exceptional single malt. I’m confident that this expression will sit proudly in any whisky lover’s collection.” He added:  “The Campbeltown Malts Festival is the highlight of our events calendar, and although we are disappointed that the festival can’t go ahead in its physical form as we had hoped, we are really looking forward to celebrating the whiskiest place in the world once again with our fans across the world as they join us online, whilst raising a dram to Campbeltown.”

So, here’s to next year’s whisky festivals! We can’t wait. 

Iain McAlister Glen Scotia.

Master blender Iain McAlister

Tasting note from the Chaps at Master of Malt:

Nose: Vanilla pod, spiced berry compote, a little drizzle of salted caramel, subtle floral wafts developing later on.

Palate: Bright orange oil zestiness, paired with chocolate malt and a splash of strawberry.

Finish: Hints of cardamom, cinnamon, toasted oak, and earthy vanilla stick around.

Glen Scotia 10 Year Old Campbeltown Malts Festival 2021 is available from Master of Malt while stocks last.

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The winner of a VIP trip to Benriach Distillery is…

Want to know who has won an amazing VIP trip to Benriach Distillery? Good, because we’re about to announce the victor of our competition… I know it seems like a…

Want to know who has won an amazing VIP trip to Benriach Distillery? Good, because we’re about to announce the victor of our competition

I know it seems like a lifetime ago now, but if you cast your minds back to January 2021 you may recall that we launched one of those swanky VIP trip competitions we love putting together.

This particular one promised the incredible opportunity to not just visit Speyside’s delightful Benriach Distillery, but enjoy a tasting experience, a tour of Speyside Cooperage, all kinds of delicious food and more. 

VIP trip to Benriach Distillery

Mr Richards will be heading here to enjoy some delicious Scotch whisky and more!

It’s a whisky lover’s paradise and honestly, we’d love to send all of you who entered to enjoy the spoils of this competition. But, there can only be one winner. And that person is…

Mr Nicholas Richards from Rayleigh, Essex!

Huge congratulations to you, Mr Richards. We sincerely hope you enjoy your VIP trip. 

For those of you who weren’t lucky enough to win this time, simply click this neat little link to check out the many other competitions we have running at the moment. And be sure to keep an eye out for future ones…

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Shinjiro Torii and the philosophy of Suntory

This week we’re celebrating all things Japanese at Master of Malt. To kick things off, we talk to James Bowker, Suntory UK brand ambassador, about Shinjiro Torii the founder of Suntory Spirits…

This week we’re celebrating all things Japanese at Master of Malt. To kick things off, we talk to James Bowker, Suntory UK brand ambassador, about Shinjiro Torii the founder of Suntory Spirits and the philosophy behind Toki Whisky, Haku Vodka and Roku Gin.

Suntory’s founder, Shinjiro Torii, “was the first person to start making Western style spirits in Japan,” Bowker says, “and that didn’t just come out of nowhere.” Due to the isolationist foreign policies enforced during the Edo period – which ended a little over a decade before Torii was born – the island country had been almost entirely cut off from the rest of the world for more than 250 years, and the effects of this were felt long after Japan opened its borders.

Whisky comes to Japan

“Those 250 years coincided with the Industrial Revolution and the development of so many modern spirits we enjoy now; the invention of whisky, rum, gin and vodka,” says Bowker. “There was a period between 1850 and the turn of the 20th century where lots of people in Japan were trying to recreate these spirits, in particular whisky. But no one knew how to make them. They were taking saké, shochu, and neutral spirits and infusing them with herbs and spices to try and capture the same flavours that you would find in Western booze.”

Master distiller Shinji Fukuyo

By 1899, their efforts had captured the attention of Torii, then a pharmaceutical wholesaler, who identified an opportunity to quench Japan’s thirst for Western spirits – around the same time as chemist Masataka Taketsuru, it should be noted, who went on to establish Nikka – by creating a style of spirit that complemented the country’s palette. Ramen and sushi are far lighter and more delicate than heavier dishes common in Western cuisine, and his liquid reflected that.

“This also applies to drinks,” says Bowker. “In Europe, our wines are big, bold and tannic if they’re red, and big, bold and acidic if they’re white. In Japan, they have sake. Think about tea – British tea tends to be far more bitter than the light green teas we see in Japan.” Influenced by the atypical Japanese palate, Torii and Taketsuru created whiskies and spirits that “tend to be much lighter and more delicate,” guided by three Japanese philosophies specifically.

It’s all about balance

The first is In-Yo, which means balance. ‘In’ tends to refer to that which is gentle and tranquil and delicate, while ‘Yo’ refers to that which is exciting and vibrant and powerful, says Bowker. The two main religions in Japan are Buddhism and Shinto, “and in both of those faiths, the idea of balance is paramount,” he explains. “You should be living a balanced life. All good things in the universe exist in balance. The universe is constantly divided in some light and dark, rich and poor, happy and sad, and all of these dichotomies must exist in balance.”

The second is Kaizen, which means ‘change for better’. “It’s about finding the person who has truly mastered that skill,” says Bowker, “getting a complete and thorough understanding of how to be the best of the best, and then asking yourself – only when you’ve mastered it – how can I take this further? How can I ensure that the next generation of craftsmen receives a better set of instructions than I have received?”

The third and final philosophy is Yūgen, which refers to a sense of indescribable beauty underlined by the ethos: show, don’t tell. “When you see those incredible Japanese ink paintings, there’ll often be sections that are obscured or faded or unclear,” says Bowker. “The idea is that your brain will fill in the gaps… There’s a big belief in the idea of show, don’t tell. Don’t give everything away at once, allow people to explore in their own time.”

Only sushi rice goes into Haku Vodka

Japanese craftsmanship

The tradition of craftsmanship in Japan is called Kōgei, which translates as ‘engineered art’. In order for a product to be officially recognised as craft, it must meet five government-mandated requirements: be practical enough for regular use, predominantly handmade, crafted using traditional techniques, crafted using traditional materials, and crafted at its place of origin.

For Suntory, the first and fifth elements came relatively easy – so long as they’re reasonably priced, spirits are practical enough for regular use. And since Tokii’s Yamazaki distillery was the first of malt whisky distillery in the country, he’d created the ‘place of origin’. As for the other three?

“Firstly, we must begin with the perfect raw material,” says Bowker. “Secondly, we should respect that perfect raw material – and that means using the best tools. The third is knowledge and technique; the mastery that comes from generations of master and apprentice applying Kaizen.”

Let’s take a look at how that approach plays out across Suntory’s flagship spirits, Toki Whisky, Haku Vodka and Roku Gin:

Haku Vodka

Haku is made using Japanese sushi rice (considered the purest form) which is polished until nearly half of the grain is gone, much like daiginjo sake, and then fermented with koji. It’s distilled in a cube-shaped stainless steel shochu pot still – “a super old school distillation method in Japan, and a very rustic style of still,” says Bowker – and then the batch is split into two. Half is sent to Osaka, where “it goes through a traditional vodka still, making a very pure, clean, delicate spirit,” and the other half heads to Chita, to be redistilled in a bespoke column still, which has “four tiny columns” to create an “indulgent, rice-forward vodka”. The two distillates are blended together, diluted with water and filtered through bamboo charcoal, and voila! Haku is complete.

Roku Gin

Roku means ‘six’, after the six Japanese botanicals used in the recipe: sakura flower, sakura leaf, sencha tea, gyokuro tea, sanshō pepper, and yuzu peel. Each is picked, transported and distilled fresh in Osaka during its prescribed ‘shun’ season, where the botanical is thought to be at its peak. Depending on the botanical, this could be as little as two days. Suntory has four different copper pot stills for making gin, one of which is coated in stainless steel and fitted with a pump to create a specially-designed vacuum still. Each botanical is distilled in the optimum still and then Suntory’s five blenders travel to Osaka to set about blending the various distillates into a London Dry-style gin called Suntory Pallet Gin; this is the basis for Roku gin.

Toki Japanese whisky

Toki whisky

Toki means time in Japanese. A delicious light blend that was specifically created for making that most Japanese of cocktails, the Highball. It’s a blend of YamazakiHakushu and Chita, with the main components being Hakashu single malt and Chita grain whisky. Toki is all about fruitiness, sweetness and balance with none of the elements standing out prominently. The result is a subtle whisky with orchard fruits, herb-laden honey and a little mintiness on the nose. While in the mouth there’s green apples with pink grapefruit and then richer notes of toasted almonds, vanilla, white pepper and ginger. It’s an extremely versatile blend and a great introduction to the magic of Japanese whisky. Isn’t it time you tried Toki?

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The Nightcap: 16 April

It’s Friday and that means The Nightcap cometh. What has caught our eye from the world of booze this week? Read on to find out what’s in The Nightcap: 16 April…

It’s Friday and that means The Nightcap cometh. What has caught our eye from the world of booze this week? Read on to find out what’s in The Nightcap: 16 April edition.

You may have seen the news already, but this week is a big one here at Master of Malt as we’re saying a tearful goodbye to our wonderful editor, Kristiane Sherry who is moving on to pastures new. This humble blog wouldn’t be what it is today without her contribution and we hope you’ll join us in wishing her all the best in her new role. Thanks for everything, Kristy.

Elsewhere, we launched two different competitions, each one offering you a chance to get your hands on some delicious booze. So, if you’re a fan of Darkness and/or River Rock whisky, be sure to check them out. Adam then cast our MoM-branded spotlight on Black Cow Vodka, Henry spoke to Lady Armagnac herself, Amanda Garnham, Kristy heard from Jake Burger about his new book and how the bar trade will endure and Scott Davidson from Glencairn Crystal spoke to Lucy Britner about 40 years of making exceptional glassware. We also enjoyed new Kilchoman whisky, the El Presidente cocktail and ten delightful drinks from independent distillers

Now, on to the Nightcap!

The Nightcap: 16 April Edition

5/10, it’s the Mitre in Holland Park,

These are London most mediocre pubs

We’re used to listicles outlining people’s favourite venues; we’ve even seen round-ups of worst places, but The Fence Magazine (an extremely funny newish magazine that we’d highly recommend subscribing to) has come up with an entirely new kind of clickbait when this week it published its top 25 most mediocre pubs in London. The thinking behind it was that the capital’s best pubs would be rammed, what with lockdown restrictions easing in England, so here are some places that nobody in their right mind would queue to get into. The list included such legends of mediocrity as the Mitre in Holland Park, “an archetypal non-place”, the Zetland Arms in South Kensington, “the kind of place you end up going to regularly for a few months, never develop feelings about and, occasionally, go again”, and the World’s End in Finsbury Park, “an adequate place to drink a few pints.” It might be because we’ve been deprived of pubs for so long, but the mention of these ordinary boozers made us feel moderately nostalgic. 

The Nightcap: 16 April Edition

This is one for the gin lover in your life

Beefeater celebrates 200 years with snazzy new book

The Beefeater story begins in 1820 when James Burrough began distilling in Chelsea. Since then, the brand that became Beefeater gin has stayed true to its London roots being based since 1958 in Kennington. To celebrate 200 years, Joel Harrison and Neil Ridley, the Ant and Dec of drinks writing, have produced a lavish new book. Murielle Dessenis, global brand director for Beefeater, explained “This book is not a time capsule but a creative visualisation of Beefeater’s history, and its future, told by those who have helped shape it.” We were fortunate enough to see an advance copy and it’s very snazzy indeed as it’s laid out as ‘triptych’ so the book opens up three ways. But it’s much more than a pretty face, the book contains a history of the company, insights from master distiller Desmond Payne MBE and evocative old adverts and photos from Beefeater’s long history. The lads commented: “It is London, this city of contrasts, that has provided the backdrop for Beefeater’s greatest moments and achievements. This was a fantastic project to work on as we were able to take a look at what gin means to the people behind Beefeater and to the location in which it is crafted.” It’s something that no gin lover should be without so you’ll be pleased to know it’s available from the Beefeater shop for £50.

The Nightcap: 16 April Edition

Fining dining comes to Chatham’s historic dockyard

Copper River Distillery in Chatham opens fine dining restaurant

You don’t often hear the words ‘fine dining’ and ‘Chatham’ in the same sentence but all that is about to change as the Copper River distillery has just announced that it will be opening a fancy new restaurant. Called the Pumproom, after the beautiful Italianate building (above) housing the distillery in Chatham’s historic dockyard, it’s first service will take place today, Friday 16 April, with diners distanced on a deck overlooking the historic River Medway. Copper Rivet Distillery’s commercial director, Stephen Russell, explained a little about what to expect: “Outstanding food creations by head chef Will Freeman are complemented by expertly curated wines from Kent and from around the world, as the Russell family has had expertise as wine buyers for over 40 years.” And maitre d’ Dom Schefferlie added: “Our team at the Pumproom will be using seasonal ingredients to maximum effect and, in keeping with the ethos of the distillery, will be taking a keen interest in provenance – using local ingredients wherever possible, be they locally grown-vegetables, locally-reared meat or locally-landed fish such as Rye Bay cod. Both the restaurant and the distillery count food miles and the minimising of waste as key deliverables.” There’s both tapas and more formal dining. We have to say that the menu sounds delicious with the thought of a starter of bone marrow, chicken crackling, smoked eel, cockles, radish & toast really getting our juices going. Sounds worth a visit.

The Nightcap: 16 April Edition

Great Islay whisky and delicious Scottish beer have come together in a joyous union once more

Innis & Gunn launch Islay whisky cask beer with Laphroaig Distillery

Any fan of Scottish brewer Innis & Gunn will know it loves to do a bit of innovation and its new limited-edition beer demonstrates just that. Islay Whisky Cask is a 7.4% amber ale aged in ex-Laphroaig 10 Year Old casks. During its 12-week maturation in barrel, the beer is said to have extracted some hallmark Laphroaig notes of peat smoke and brine, as well as cask influences of vanilla and floral aromas. Combine that with the rich, warming malty flavours from the malted barley and it sounds like something that’s right up our alley. Like when Ardbeg made peaty beer. Dougal Gunn Sharp, founder of Innis & Gunn, says the collaboration is a perfect example of the “quality that can be achieved when you work innovatively with your craft and unite with other complimentary talents”. He also comments that the beer “truly evokes the island that inspires both our brew and the iconic Laphroaig” and that the result is evident “even before you take your first sip, as you open the bottle, you’re welcomed with the distinctly peaty, complex aroma that defines Laphroaig”. Just 3,400 bottles of Islay Whisky Cask have been available to buy in the UK from today via the Innis & Gunn online shop, so you might want to hurry if you want to get your hands on one.

The Nightcap: 16 April Edition

The research project which could inform future barrel experiments.

Buffalo Trace Distillery begins oak research project

This week we learned that two Kentucky giants, Buffalo Trace Distillery and the University of Kentucky, are teaming up to learn more about white oak. This is handy, seeing it’s the wood bourbon is matured in. The two are joining forces on a 15-year research project called the White Oak Initiative. The idea is to ensure the long-term sustainability of America’s white oak by studying the genetic responses of trees from various regions to different white oak forest establishment techniques in a rural field application. The study kicked off with the planting of 1,066 trees on the farm at Buffalo Trace Distillery this week featuring seedlings from 40 different parent trees from Arkansas, Georgia, Kentucky, Maryland, Missouri, North Carolina, South Carolina, Tennessee and Virginia. Dennis Walsh, homeplace manager for Buffalo Trace Distillery, explains further, “We’re excited to partner with University of Kentucky on this project. It’s important that we look towards the future and how we can contribute to the sustainability of the white oak industry. The project will also assess the cost per board foot required to maintain a sustainable supply of new white oak long into the future”. Buffalo Trace is considering adding tours in the future of its farm, which would include education about its participation in the White Oak Initiative. Long term, Buffalo Trace may be able to use some of the oak trees it has planted for future barrel experiments.  

The Nightcap: 16 April Edition

Anyone else hungry?

Jose Cuervo helps you celebrate Cinco de Mayo at home

With the Mexican holiday Cinco de Mayo coming up (5 May in case your Spanish is a bit rusty), you can expect to see a host of Tequila and mezcal brands marking the event in the next few weeks. For Jose Cuervo, 2021’s festivities will include teaming up with award-winning chef James Cochran to launch the Around the Cluck X Jose Cuervo Cinco de Mayo at-home-kit. Featuring Cochran’s signature Around the Cluck fried chicken, his favourite Sauce Shop condiments, and exclusive Margarita pairings from Jose Cuervo, the restaurant kit looks like ideal way to celebrate at home with loved ones. The Twisted Piña Margarita combines Jose Cuervo Especial Silver Tequila, with pressed pineapple juice, fresh lime juice, coriander, jalapeño and agave nectar with garnishes of cracked black pepper and a fresh lime wheel. Oli Pergl, Tequila educator at Jose Cuervo, says: “Cinco De Mayo is an important date in the Mexican calendar so what better way to celebrate than a partnership between award-winning chef, James Cochran, his restaurant 12.51 and Jose Cuervo Tequila. Delicious food complemented with perfectly paired cocktails will transport you, figuratively not literally, to Tequila Valley… enjoy!” The kits are available to order from this week until the 3rd May at https://www.1251.co.uk/

The Nightcap: 16 April Edition

Is it madness or brilliance?

And finally…. Crisp-flavoured beer??! WTF?!

Crisps are wonderful things. We’re particularly partial to salt & vinegar flavour Chipsticks here at MoM. And beer is brilliant too. These are things we can all agree on. But what about if you put them together? No, not beer-flavoured crisps, that would be too straightforward. We’re talking crisp-flavoured beer. It’s taken an all-Yorkshire partnership of Seabrook’s crisps and Northern Monk brewery to make this unholy creation come true. The idea was first aired on 1 April so was widely thought to be a joke, but they did the old switcheroo and made their joke a reality. There’s two versions: a 5.4% ABV Cheese & Onion lager which is said to have “notes of cheese and onion”, and a 5% Prawn Cocktail Gose “with the tang of prawn cocktail.” Northern Monk founder Russell Bisset commented: “After one of the most challenging periods in recent history, we decided to take this quest into uncharted territory, creating an experience that would make people laugh – or grimace actually – as lockdown lifts.” We’re not going to knock them until we’ve tried them but, let’s face it, they sound horrible. We’ll stick with a pint of Landlord and a packet of salt & vinegar Golden Wonder, thank you very much.

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Hasta mañana…

From whisky festivals to distillery visits, and even the odd award or two, editor Kristiane Sherry reflects on her time at Master of Malt as she gets set to depart…

From whisky festivals to distillery visits, and even the odd award or two, editor Kristiane Sherry reflects on her time at Master of Malt as she gets set to depart for pastures new.

Usually, when you sit down to start writing a piece, you know exactly what’s going to happen. You’ve usually interviewed someone brilliant, or there’s some breaking news. Or perhaps you’ve tasted something so fabulous you want to tell its story – philosophy, production, palate. This piece is more like a full stop. Today is my last day at the family home we’ve come to call MoM Towers.

It feels tired (and indeed tiring) to focus on the sadness, anxiety and frustrations of life over the last 12-14 months. But I will say that it’s been soul-affirming to go through it all with the wonderful team here. From all the features and guides to video content and Instagram Lives on social, we’ve entertained ourselves (and hopefully some of you!) through the tough months with the wonder of content, drinks storytelling, and most importantly, community. It’s that last part I’m going to miss the most.

(L-R) Kristiane Sherry, Ken Evans, Jake Mountain and Laura Carl at the Port Ellen Maltings. Safety first!

Instead, I want to focus on some of the more joyful moments over the past almost-four years. Because it’s been quite the riot! For all the Islay fans, I’d like to draw your attention to our coverage of Fèis Ìle! The Islay Festival is (was – but I am sure it will be back!) a celebration of the island’s whisky and music, that saw us undertake a whistle-stop tour of each distillery. Want something shorter with added lolz? The 2019 highlights reel pretty much sums it up!

Highlights don’t just include what we do here at Master of Malt. In the last few years, there’s been a seismic change in terms of diversity, inclusion and representation in the drinks industry. While there’s still a long way to go, and it feels like the focus has so far focused solely on binary gender, I’m cheered by the increasing sense that whisky (and indeed wider spirits) really are for everyone, regardless of ethnicity, sexuality, age, or anything else. I’m delighted that our International Women’s Day coverage this year reflected this. If you’re in need of celebrating the progress we have collectively made as a sector, have a read right here! But let’s not revel too long – we’re not there yet, and we all have a part to play in changing that.

Kristiane Sherry at WhistlePig distillery

Kristiane at WhistlePig distillery

There’s not enough space (even digitally!) to celebrate all the incredible distillers, bartenders, strategists and beyond that I’ve met and been personally inspired by during my time here. And a heartfelt thank you to everyone who has taken a call, met for a drink, or hosted me – grateful doesn’t even come close. It’s dangerous to shout out individuals, but some of the greatest learning curves came on visits to Balcones, Milk & Honey, Kyrö, St George Spirits, WhistlePig, Isle of Raasay, and Cooper King. Whisky is incredible, but it’s nothing without the passion and approaches of the people behind it. 

Sticking with people, and the team here at Master of Malt… there are no words. The editorial, content and PR team – names you may know, like Henry, Adam, Jess, Sam, Jon and Mariella – are talented, witty voices that aren’t afraid to challenge and change the game. But these qualities extend deep behind the scenes, too. The incredible customer service team, the army of web developers, innovative folks across marketing, buying, merch, fulfilment and beyond – Team MoM are a truly marvellous bunch. We’ve collectively scooped a bunch of awards over the years; the two that mean most to me are Best Blog at the UK Social Media Communications Awards, and In-House Team of the Year at the Digital Growth Awards. Team MoM is a team of superstars, and I shall miss everyone terribly. 

But perhaps this is less of a full stop and more of a semicolon. In a joyful twist, I’m going to remain co-hosting the Pour & Sip twice-monthly live tastings. Not familiar? It’s a whisky subscription service, and more. It’s a proper community of whisky geeks, new and (cask?) seasoned. And we have fun. Check it out – and come and join the fun.

Until we meet again via the written word, a virtual tasting, or perhaps, one day soon, over a dram, keep sipping, folks! 

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A spotlight on… Black Cow Vodka Distillery

How do you create flavourful, sustainable vodka from cow’s milk? We meet the forward-thinking producers at the Black Cow Vodka distillery to find out… This might seem almost impossible to conceive…

How do you create flavourful, sustainable vodka from cow’s milk? We meet the forward-thinking producers at the Black Cow Vodka distillery to find out…

This might seem almost impossible to conceive of now, but you might recall there were a couple of months in the summer and autumn of 2020 when we were allowed to venture out a bit. In September, I got the chance to head down to the rolling countryside of West Dorset to learn all about Black Cow Vodka. It was all very exciting for a couple of reasons. One, I got to go somewhere else. A place that wasn’t just the park by my flat. On a train. The other reason is that Black Cow is a brand with a story worth telling.

It’s the world’s first vodka made from milk. More specifically, using the whey leftover from cheese production (whey being the liquid remaining after milk has been curdled and strained). It’s a brilliant bit of innovation that predates the recent trends in vodka to focus on raw materials and more flavour-led products. And it’s sustainable. Whey has long been regarded as a problem child in the dairy industry. Often times it’s just fed to pigs. But Black Cow Vodka made this by-product the backbone of its spirit.

The brand’s founders are Jason Barber and Paul “Archie” Archard. The former is a fifth-generation dairy farmer, the latter is an artist who has spent time in California. They ended up becoming neighbours and good friends, where they realised they shared a love of vodka. The duo decided to bring together their farming and creative expertise after a few drinks one evening. “It all happened quite naturally. We both share a love of vodka so almost dared ourselves to give it a go. It was never about making vodka out of milk just for the sake of it; the milk had to make the vodka better. And it does,” Archard explains.

Black Cow Vodka

Black Cow Vodka founders Jason Barber and Paul “Archie” Archard

It all begins with milk

Black Cow Vodka is being made by people who know their dairy products. Barber’s family are the country’s oldest surviving cheddar makers. Their farm, which is just a mile or so up the road from the distillery, was where he headed first on our trip. If you’re on the lookout for a distillery tour now that things are picking up again, I highly recommend it. It’s a stunning area filled with great local restaurants and pubs, while Barber has endless insight into farming practices and really all things dairy. At one point he was telling me all about Araka, a beer-like drink made from fermented mare’s milk used by Genghis Khan and his armies, which was something of an inspiration for him.

The process to make Black Cow Vodka is decidedly more modern and begins with the farm’s cows, who are milked twice a day. Once the whey is obtained it’s spun to take out any excess butter, sieved out and then the leftover whey protein is used to make baby powder. What Barber really wants is the lactose, from which he can extract sugar to make the alcohol. A special form of yeast is added to create a milk beer that is then distilled in a giant copper still from German company A. G. Holstein. A fitting choice, given that the milk comes from a cross-breed of Holstein cows. It’s all designed for maximum copper contact.

Once it’s distilled, the spirit is treated with what Barber describes as “magic water”. Which comes from – you guessed it – milk. “Everything we use is milk. We don’t add water from a bubbling brook. There’s no minerality or that brittle, flinty hardness you get from other vodkas because we don’t add mineral water. It’s soft. And it makes for a great frothy head to an Espresso Martini. Anyone who’s ever washed their hair with soft water will know you get a good lather. It’s the same principle”.  

Black Cow Vodka

The Devonshire farm where Barber’s family have produced milk and cheese for generations

At the forefront of vodka’s flavour revolution

The vodka is triple filtered using charcoaled coconut shells and then bottled by hand with no additives or flavourings. And, with less than six parts per million of lactose, it’s actually suitable for those who are lactose intolerant because all the milk sugar has been converted into alcohol. It doesn’t say lactose-free on the bottle purely because regulations on what you can state differ from country to country.

What you may see on new bottles is a recently obtained gold medal in the International Wine and Spirits Competition. The brand has a raft of medals from award shows and has become one of the most notable vodka producers in the country. But what Barber is most proud of is how the vodka was received in Poland. “I went there and had to stand up in front of fifty bartenders and sell it. But they loved it. They said other vodkas are like counterfeit vodkas and this is a new style”.

The vodka world has come on a long way since they launched Black Cow in 2012. As we’ve discussed on this blog before, there’s an increasing appetite for spirits with terroir, brand identity or sustainability. Barber likes to think that Black Cow Vodka had a little something to do with this shift. Take a look at the brand’s commitment to the latter, for example, and you can see his point.

Black Cow Vodka

The brand’s latest release is a bottled Negroni

Black Cow’s sustainability initiatives don’t begin and end with whey. Throughout my trip, Archard and Barber make it clear how important it is to them that Black Cow is made in a way that is sensitive to the environment. The packaging is plastic-free. The bottle is produced by Yorkshire-based Allied Glass, in order to support UK businesses and lower the carbon footprint, and incorporates a metal pilfer-proof cap, which allows for the entire bottle to be recycled easily and reduces the need for a plastic security cover. Even the cheese is housed in wool offcuts.  

This outlook led to Black Cow Vodka’s first line extension, English Strawberries, which was made as a means to use local strawberries deemed too wonky to make it to supermarket shelves. The fruit is pressed and then infused in Black Cow vodka over four days, which means that flavour and colour are all-natural. Nothing artificially sweet here.

This is true also of further innovations such as Christmas Spirit, which takes its inspiration from Christmas pudding and the new release, Black Cow Negroni, the brand’s first ready-to-serve cocktail. It’s a blend of vodka, Campari and Spanish vermouth, as well as a secret mix of natural bitters. It was developed during lockdown so it naturally became an expression of what Archard and Barber found themselves missing: British summertime, with a Negroni in hand, good company and a view.

Black Cow Vodka

Black Cow Vodka is sustainable, innovative and tasty. That gets a thumbs up from us.

Making mooves

The innovation won’t stop there, however. The duo says there’s plenty of plans in place and, while they’re sworn to secrecy about any other new products, “this won’t be the last you’ll hear from us in 2021!” 

While there’s lots to enjoy from the newer expressions, at its core the brand is all about vodka. But if you’re picturing a cloudy, overly creamy spirit, however, you’d be wrong. Black Cow Vodka is clean, crisp and versatile, but also full-bodied with an uncanny depth of flavour. White chocolate, floral vanilla, desiccated coconut, a little lemon mousse and white pepper spice are the predominant notes.

There’s enough character to enjoy it neat but as you expect, it makes a beautiful Espresso Martini (use the Strawberry edition for a neat little twist) as well as the kind of strong, salty and sweet Dirty Martini that I’ll go back to again and again. The most fun I had with it, however, was tasting Black Cow Vodka with Black Cow Cheese. That’s truly a match made in heaven. I mean Devon. Sorry, that was cheesy. Wait, no. Please forgive me. The vodka is definitely better than my jokes.

You can purchase the full Black Cow Vodka range from here now.

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Cocktail of the Week: El Presidente

This week we’re celebrating a Cuban Prohibition classic, El Presidente; it’s an enigma in rum, vermouth and bitters. But what have the French got to do with it – or…

This week we’re celebrating a Cuban Prohibition classic, El Presidente; it’s an enigma in rum, vermouth and bitters. But what have the French got to do with it – or Christina Aguilera for that matter?

According to the BBC, the top five most popular lockdown 1.0 buys were Tequila, gym equipment, makeup, luxury bedding and elastic. I’m guilty of four of those items, but I eschewed elastic for something slightly more, as I like to tell myself, educational – MasterClass!

Yep, those Instagram ads finally paid off. No sooner had the well-worn security code of my debit card been tapped in (muscle memory is a wonderful thing), I had some of the best minds in the country teaching me their crafts. My favourite writer David Sedaris on storytelling and humour, Dr Jane Goodall on conservation, and, um, Christina Aguilera on singing.

But perhaps the most natural fit was award-winning bar duo Ryan Chetiyawardana (aka Mr Lyan) and Lynnette Marrero on mixology. And it was through watching the soothing videos of the two making their staple cocktails that I rediscovered the Cuban classic El Presidente – and its rich, nuanced and nostalgia-laden history. 


It’s Presidente Menocal, but was El Presidente named after him?

Found and lost

It all started where most good things did – during Prohibition (or so some say) and in Havana. One story goes that it was first created to mark President Mario Menocal coming to power; he was in office from 1913-1921. The drink combined amber rum, vermouth and Angostura bitters. 

Yet according to Esquire cocktail editor David Wondrich, it was really the creation of American bartender Eddie Woelke in the mid 1920s, during his tenure at Havana’s Jockey Club and in honour of President Gerardo Machado (in office from 1925-1933).

However it was invented, the combination of white rum, Chambery vermouth (more on that later), orange Curaçao, grenadine and a garnish of orange peel, became the drink of Cuba’s upper echelons. “It is the aristocrat of cocktail and is the one preferred by the better class of Cuban,” wrote Basil Woon in his 1928 book When It’s Cocktail Time in Cuba (feel free to grab yourself a copy for £3,000).

It was also enjoyed by visiting booze-deprived Americans. Though apparently, US President Calvin Coolidge declined an El Presidente from el presidente Machado for fear of drinking during Prohibition and being cancelled. Post-prohibition, Pan Am served a version of it called the Clipper Cocktail made with gold rum, vermouth and grenadine. But by this stage, El Presidente itself was going out of fashion and stopped being ordered by the beautiful people.

New discoveries

It’s fall from grace may have had something to do with vermouth. As Wondrich points out, when bartenders started making the cocktail, most bars would have been stocking French dry vermouth – but the original recipe calls for a Chambery Blanc. This is, in fact, a sweeter style of vermouth – more specifically Dolin Blanc which was created in France in 1821. This seemingly small change is where the El Presidente can win or fail, and many a drinks lover and expert has been undone by it. Making one at home? Make sure it’s Dolin Blanc not Dry.

When it comes to the Curaçao, dear lord make sure it’s orange and not blue. And the choice of rum is important too. The 1915 tome Manual del Cantinero by John Escalentecalls for a light rum and while white expressions are the classic choice, bartenders aren’t shy of veering towards those with a light amber hue.

el Presidente

El Presidente, Distill & Fill style

Bitters and twists

As for bitters, here bartenders can really get creative. Rum-specialist London bar Trailer Happiness has its El Presidente on home delivery site The Drinks Drop. It combines Santiago de Cuba 11 Year Old, Lillet Blanc, strawberry liqueur, falernum, passionfruit, with Supasawa and Angostura bitters.

Meanwhile in Wales, 2021-born drinks company Distill & Fill run by Jenny Griffiths and Philip David has just unleashed The Presidential Suite on its website. This version mixes Plantation Isle of Fiji, Sacred English Spiced Vermouth, Monin Acerola Syrup, with a touch of both Ferdinand’s Vineyard Peach and Peychaud’s Bitters.

So what are you waiting for? Surely, our own pre-Roaring Twenties, post-lockdown world is the perfect time for an El Presidente revival. In the words of Christina’s What a Girl Wants: ‘It’s for keeps, yeah, it’s for sure’. Now that’s philosophy.

How to make an El Presidente

45ml Plantation 3 stars white rum (or any light rum)
22ml Dolin Blanc
22ml orange Curacao
1 dash grenadine
Orange peel twist

Chill a coupe or Martini glass. Fill a mixing glass with ice cubes. Add white rum, Dolin Blanc, Curacao and grenadine and stir with a bar spoon. Strain  into your chilled cocktail glass and garnish with an orange peel.

Recipe from Ryan Chetiyawardana and Lynette Marrero on MasterClass.

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