Considering liqueurs and bitters are the cocktail equivalent of ‘seasoning’, the bar world is surprisingly short on savoury modifiers. Until now. We discover how to elevate our favourite classic cocktails…
Come rain or shine, bank holidays are an ideal excuse to indulge in your favourite drinks. There’s nothing quite like looking ahead to a week of work and realising that…
Come rain or shine, bank holidays are an ideal excuse to indulge in your favourite drinks.
There’s nothing quite like looking ahead to a week of work and realising that there’s no need to set your alarm this Monday morning. This upcoming bank holiday (Monday 26th August) is one to take advantage of since this is the only one we’ve got left to enjoy before winter hits.
For some, a bank holiday means planning a long weekend away. For others, the day off equals a well-earned lie-in. But for our kind of people, the absence of work is a cause for celebration. One that involves a drink or two. Given this is meant to be a period of relaxation, allow us to save you the trouble of trawling the supermarkets, corner shops and virtual shelves online for alcohol. Instead, enjoy our round-up of delightful whiskeys, gins, rums, beers, wines and even craft cocktails!
That Boutique-y Gin Company Craft Cocktails Bundle (5 x 330ml)
That Boutique-y Gin Company knows that nobody really wants to spend their day off with more work to do so it created these ready-to-drink cocktails. No need to create your own serve. Including such wonderful combinations like Pineapple Gin Mule, Strawberry Gin Fizz, Gin and Tonic, Yuzu Gin Collins and Cherry Gin Cola, this bundle not only means great taste without the effort, but it will also save you precious monies versus buying each can individually!
A blended whiskey from the first new whiskey bonder in Ireland for over 50 years, J.J. Corry The Gael is a fruity, juicy and mixable expression made to represent what the brand felt was the classic Irish whiskey profile. The bottling is named after a bicycle the 19th-century whiskey bonder J.J. Corry (who the brand itself is named after) invented.
What does it taste like?:
Fresh hay, honeydew melon, fizzy strawberry laces, cinnamon, green apple, soft oak salinity and a bright hint of lime.
Take a tasty gin recipe featuring juniper, cassia, coriander, orange and lemon and add a refreshing and summery infusion of passion fruit, mango and elderflower and what do you get? The wonderful Gin Ting, a full-bodied, fruity number that’s perfect for those with a sweet tooth.
What does it taste like?:
Fresh fruit is right at the fore of this one, with tangy mango and a hint of passion fruit. Subtly spicy juniper and cassia in the background.
If you ask a bourbon to fan to think of an affordable, approachable and tremendously tasty bottling that makes for a cracking Old Fashioned cocktail, there’s a good chance that Woodford Reserve Kentucky Bourbon will be on their mind. The distinctive drink features a mash bill that includes a weighty rye concentration (18% to be exact), adding a good kick of spice to contrast with its exceptionally smooth delivery.
What does it taste like?:
Honey, winter spice, leather, a touch of cocoa, espresso beans, plenty of rye, ground ginger, almond oil, a little smoke, toasty oak and vanilla cream with a hint of butterscotch.
With any luck, we’ll see some evidence that it’s still summer this bank holiday. If the weather cooperates, you’ll need an equally appropriate sunshine-worthy drink. For this, we recommend Manchester Gin – Raspberry Infused, which takes the already delicious Manchester Gin recipe and add raspberries to the mix. Excellent for cocktails, mixed drinks, heck, even splashed in a glass of Champagne, it’s little surprise this beauty picked up a bronze medal in the Flavoured Gin category at the World Gin Awards 2019.
What does it taste like?:
Nutty juniper developing into soft waves of floral dandelion and lemon. Layers of sweet raspberry notes surround it.
Let’s face it, a good order of beer is a bank holiday essential and one that saves you a few quid is always going to be a winner. Take this bundle of Big Wave Golden Ale from the Hawaii-based Kona Brewing Co, for example. It’s filled with 6x 355ml bottles of the light, refreshing and delicious beer and it will save you a healthy 10% versus buying individually!
What does it taste like?:
Cereal, grapefruit, pineapple, toffee, bready malt and slightly pine-y hops.
For the gin fan who wants an expression with a story behind it, Gin Mare is ideal. The Mediterranean gin is distilled in a thirteenth-century chapel in an ancient fishing village using a variety of botanicals including rosemary, thyme, basil and the arbequina olive. This final ingredient ensures that every bottle is unique, as every year the arbequina olive changes acidity.
What does it taste like?:
Herbal notes, coriander, tart juniper, citrus zest, berry fruits and hints of perfume.
For rum fans who want a bottling that’s delicious neat or when mixed, it’s hard to go wrong with Neptune Rum. A blend of eight, five and three-year aged golden rum distilled from pure sugar cane molasses at the revered Foursquare Distillery in Barbados, Neptune Rum was matured in American bourbon oak barrels, filtered using a specific cold filtration process, diluted with soft spring water and bottled at 40% ABV. For serving suggestions, you can check out this neat little feature from our blog!
What does it taste like?:
Maple syrup, fresh apricot, ripe peaches, shredded coconut, green banana, caramelised brown sugar, vanilla, spicy pepper, nutmeg, warm bourbon oak, sherried peels
With its sheer cliffs, rugged shoreline and rustic charm, the Amalfi coast is a popular holiday destination for good reason. But for those who can’t make the trip to the southern edge of Italy’s Sorrentine Peninsula this bank holiday weekend, you can always enjoy a taste of the region with this delightful expression. Among the six botanicals used in the creation of Malfy Gin is an infusion of Italian coastal lemons, including some from the Amalfi coast.
What does it taste like?:
Very citrus forward and fresh, with touches of woody juniper bringing character. Lemon notes are authentic, bright and mouth-filling.
Rosé is always a phenomenally popular choice of drink among friends so having a good bottle on hand is essential. You can’t go wrong with this 2015 vintage from the sublime English vineyard Gusbourne, produced from hand-picked Chardonnay, Pinot Noir and Pinot Meunier grapes for a delicate, floral and fruity profile.
What does it taste like?:
Delicate fruity notes of cherry, strawberry and slightly tart cranberry with buttery notes of brioche and a hint of spice.
Ever had a crappy cocktail at an airport, a piss-poor pint at a festival or a glass of watery wine at the theatre? Then this one’s for you. Nate Brown…
Ever had a crappy cocktail at an airport, a piss-poor pint at a festival or a glass of watery wine at the theatre? Then this one’s for you. Nate Brown asks why drinks have to be so hellish when bars have a captive audience.
Here’s a classical depiction of Hell. Numerous descending circles, each floor a deepening depiction of depravity and retribution, hot pokers and all that jazz. However, at the bottom is no lake of fire, no burning pits. Instead, the devil is a three-headed monster encased in ice, frozen and incapacitated.
I have a different interpretation of Hell. It is about an hour south from St Pancras station. It is a place where frivolous hope comes to die. At least in a hellish fire pit, you could cook sausages. At least among the ice, you could make a decent Dry Martini. In Gatwick airport, however, such simple pleasures are forever out of reach.
Imagine getting a Dry Martini like this at the airport, you’d want your flight to be delayed
On my latest adventure, I found myself thirsty, peckish and soon to be depressed in the departures hall. Bacchus and the other gods of food and drink have certainly never blessed this land. This is a place of hunger and want of every kind. Foolishly, I thought that a visit to one of the last remaining Jamie’s Italians would at least be mediocre. But my safe bet was a mule. Immediately, I became aware that the hostess’s lack of lust for life is contagious. Boy, if terrorists could bottle that, they could be done with us all by lunch.
There’s an irony in this one remaining smouldering ember of an empire being the worst of the bunch, like a cockroach that just won’t die. I was sent to the bar to order. I watch the bartender (and I use that term loosely) make a deplorable Bloody Mary: a single of Smirnoff, visibly fizzy tomato juice, bubbling like a witch’s cauldron, a single dash each of Worcestershire sauce and Tabasco, two ice cubes and a withered, malnourished lemon slice. I prayed for her to add more Tabasco to save whatever wretched soul was about to be served this crap. Mind you, all the hot sauce in the world would not be enough. The whole thing was put together at a snail’s pace, with absolute zero fucks given to the drink, or the guests impatiently waiting at the bar. She stops halfway through to complain about Barney the manger to her colleague, how he’s always hiding in the office. He’s hiding from you, Medusa.
The presence of a captive audience should stimulate the bars and restaurants that feed and water the endless arrival of inquisitive travellers. The hardest part of operating a venue is getting willing punters through the doors. Not focusing on that means more energy spent on perfecting the product. If only! Instead, the absence of a need to draw in punters transforms these venues into cesspits of hospitality excrement. What does it matter to them if the beer smells like cheese, or the mixed drinks are watered down with decomposing ice, or if the fruit garnish was cut last week? There’ll still be another wave of suckers to inflict this torture upon.
Nate Brown showing us how to make a proper drink
The lounges are no better, stocked with horrendous spirits. Nor is there any relief to be found after boarding. Why is the journey a penance and not part of the pleasure? I think about becoming teetotal when I travel. Or hijacking the plane. And airports are not the only criminals. All arenas of captivity are the same. Theatres offer (bizarrely) acidic Merlot, bought by the bar for £5 a bottle and flogged for £30 to mugs like me. No, I do not want a Bell’s while watching Pinter. I’m close enough to the edge as it is. I’d kill for a Redbreast. Literally. On trains, it’s a choice between tins of London Pride or Carling? Give me strength. Why is there not a Beavertown? Or some partnership with one of the thousand independent breweries this country supposedly has to offer? Instead, I’m left with a choice between having my throat burned or my stomach assaulted. It’s part of the reason why I don’t go to festivals, either. I do not want to have to pay £9 for a horrific Heineken in a plastic pint. I don’t want to pay an extortionate amount for the worst Bacardi and faux-fruit slushy imaginable. Why is it so hard to offer a decent Highball? Is this why people take drugs?
There’s a certain destitute acceptance of being in a captive audience, one that will consume any old crap at any old price, and one that I refuse to partake in. When the demon Mephistopheles in Marlow’s Doctor Faustus is asked why aren’t you in Hell, he responds, “Why this is Hell, nor am I out of it.” I know what he means.
Nate Brown has owned and operated spirit specialist cocktail bars in London for the better part of a decade. He’s a regular speaker on industry panels, a judge for various spirit awards and has been known to harbour an opinion or two.
The most exciting product to land at MoM HQ this week is a lighter take on the aperitif that uses some of the techniques of the French perfumery industry in…
The most exciting product to land at MoM HQ this week is a lighter take on the aperitif that uses some of the techniques of the French perfumery industry in its production process. And it’s so pink.
The aperitif category has exploded in recent years with exciting brands including Kamm & Sons, big launches from big names like Martini Fiero, and even non-alcoholic versions such as Everleaf. One debut in particular has caught our eye, Rebelle Aperitif from Rebel Distillers. To learn more we spoke to one of the brains behind it, Matthew McGivern.
After a career with stints at Molson Coors, William Grant & Sons, the London Distillery Co. and, er, Durex, McGivern set up Rebellion Distillers in 2016. He’s been joined by distiller Toby Sims who has made spirits for Fortnum & Mason, Dodd’s Gin and Kew Gardens. The company works as a drinks consultancy as well as producing its own products like the genre-bending Rebel Rabbet range and now Rebelle Aperitif. McGivern filled me in on the idea behind it: “When I started the development of this product, I’ll be totally honest we took inspiration from Aperol and the Spritz and created a version we liked better. I really like the category, there are some great tasting liquids and it ticks a lot of the boxes which consumer trends suggest, whether that’s lower alcohol, photogenic for Instagram and to make sure it works in classic serves”, he said. All very canny, as we’ve noted before on the blog, pink sells.
The other up-to-date thing about Rebelle Aperitif is lower sugar levels than certain big name aperitifs. “By using natural flavourings we’ve been able to develop a fantastic liquid and significantly reduce the sugar level”, McGivern told us. Getting the perfect balance wasn’t easy: “it was a challenge to get it right and used a lot of brainpower”, he said. The production process, inspired by French perfumiers, isn’t straightforward either: “we’re talking copper and vacuum distilling, multiple macerations and some natural flavourings which came from tastings with perfumers to get the balance”, he added.
So the big question is how to drink Rebelle Aperitif: well, the most obvious serve is the Spritz (mixed with sparkling wine and soda) but, according to Matt, “it makes a truly magnificent Negroni too.” He recommends using a juniper-forward gin and Noilly Prat rather than something sweet and Italian. We had a little advance taste and can confirm that Rebelle Aperitif is indeed much lighter, more delicate than some of the competition with cinnamon and floral notes but also plenty of that all important bitterness on the finish. It makes a great alternative to a G&T mixed with tonic water. And that tremendously vivid pink colour is sure to be a hit at infinity pools around Europe this summer (or what’s left of it).
Another busy week of booze news has occurred, and we’ve corralled it up into one handy blog for you to take into the weekend – it’s The Nightcap! The weekend…
Another busy week of booze news has occurred, and we’ve corralled it up into one handy blog for you to take into the weekend – it’s The Nightcap!
The weekend is fast approaching (or perhaps it is already here by the time you read this), and we wouldn’t dare step out of the house on a Saturday not armed with the booze news from the week that was. It would be like heading to the beach without a ridiculous hat, or heading to a bowling alley without grossly underestimating the difficulty of chucking a heavy ball at some wooden sticks. It’s just not the done thing. Luckily, you can acquire all the weekly news from the world of drinks right here in The Nightcap! We cannot, however, provide floppy sun hats or any good tips for bowling. You’re on your own for those things.
A busy week, but there’s more to come. In our best Huw Edwards voice, here is the news!
We’re sure Port of Leith whisky will be worth the wait!
Port of Leith Distillery secures whisky production site
It’s all go for whisky-making in Edinburgh at the moment – and now Port of Leith Distillery has announced it has secured the site for its whisky production! Situated in Leith (as the name suggests), the distillery will be built next to the Royal Yacht Britannia and the Ocean Terminal centre. “The acquisition of our site took slightly longer than we anticipated. In fact, from start to finish, it’s taken us three years to get this incredibly complex land deal over the line,” the team wrote in an email on Monday, “We’re outrageously excited to announce the deal was completed at the end of July, which means we should be on site very shortly.” If all now continues on schedule, we should see Port of Leith spirit flow from the stills as soon as the first quarter of 2021! The news comes hot on the heels of The Holyrood Distillery kicking off whisky production in Edinburgh earlier this month. Can’t wait for a taste of Port of Leith? The team’s Lind & Lime Gin is available now!
It’s good news for Irish whiskey, and we can raise a glass (or two) to that!
IWA gains protection for Irish whiskey in South Africa and Australia
Legal gubbins now – but of the good kind. Because this week, the Irish Whiskey Association (IWA) secured certified trade mark status for Irish whiskey in both South Africa and Australia! The news means that only whiskey actually distilled and matured on the island of Ireland (Northern and the Republic) can be sold as ‘Irish whiskey’ in those markets. It’s a big deal, especially as Irish whiskey grows in both volume and reputation – it stops rogues and scoundrels using its name in vain on lesser spirit. It’s also important because more than two million bottles of Irish whiskey were sold in Australia in 2018, up 9.1%, while South Africa collectively shifted 4.4 million bottles, growth of 4.5%. What more reason do you need to sip on a celebratory measure of Irish whiskey this Friday?!
Roushanna Gray, founder of Veld and Sea, in Cape Town, will star in the film
The Botanist gets wild with new film mini-series
Islay gin The Botanist has unveiled a series of films to shine a light on wild foragers, chefs and bartenders around the world. Wild – A State of Mind depicts these “like-minded souls” as they explore their native landscapes on the hunt for food and flavour. Each five-minute film focuses on a different person: Nick Weston, director of Hunter Gather Cook, along the River Itchen; Philip Stark, professor and director of the Berkeley Open Source Food project, in downtown San Francisco; Roushanna Gray, founder of Veld and Sea, in Cape Town; Nick Liu, executive chef and partner at DaiLo and Little DaiLo Restaurant in Toronto; and Vijay Mudaliar, founder of Native, a foraged mixology bar in Singapore. “In creating The Botanist, we explored the flavours of our own backyard, the Isle of Islay,” said Douglas Taylor, CEO of Bruichladdich Distillery, which makes The Botanist. “The Botanist has its own full-time professional forager, James Donaldson, who sustainably hand-picks 22 local island botanicals to be used in the distillation of our Islay dry gin. Through our involvement in the foraging movement, we’ve been lucky enough to work with some of the most exciting foragers, chefs and bartenders from all over the world. Through these films, we hope to show people that there’s a world of flavour out there.” The films will be released one by one, so keep your eyes peeled and in the direction of The Botanist website.
It’s about time somebody celebrated Eddie Murphy’s role in the animated Mulan film
Islay single malt distillery Bowmore has launched a shiny new 36-year-old expression exclusively in China, the first in a series of four releases. Initially unveiled at Whisky Live Shanghai, Bowmore 36-Year-Old Dragon Edition “pays homage” to Bowmore 30 Year Old Sea Dragon Decanter, an expression that celebrates an Islay myth and picked up quite the following when it launched. The new bottling builds on this, lauding the dragons that live on in Chinese culture. The liquid comes from Bowmore’s famous No.1 Vaults warehouse, selected from the same parcels of sherry casks used to create the 30 year old, and has been bottled at 51.8% ABV. Nosing and tasting notes include tropical fruit, toffee apple, caramelised orange, hints of pine needles, and a peppery tinge on the finish. “This new expression is a homage to the 30-Year-Old Sea Dragon that’s been much loved and collected by Bowmore fans across China,” said David Turner, Bowmore distillery manager. “Born from an island that is rich with heritage and legends, Bowmore is celebrating the legendary creatures of Chinese mythology that are the protectors of people – just as Bowmore has protected and matured this precious liquid for 36 years. We’ve taken this amazing legacy and renewed it for the next generation of whisky drinkers.” There are just 888 bottles of Bowmore 36-Year-Old Dragon Edition available, each priced at US$2,000. Keep an eye out if you’re in China!
Grant’s 12 Year Old was a standout performer.
Grant’s blended Scotch boasts growth as others decline
Time to get the calculators out. An interesting press release crossed our desks this week, claiming that blended Scotch sales fell by 0.4% from 2013 to 2018. What’s more, the declines are set to continue by another 4% to 2022 (Edrington-Beam Suntory Distribution UK stats). Are we all turning to single malts? Shopping from countries further afield instead? It’s kind of irrelevant to Grant’s, which boasted 1.2% global growth over the period, and “double digit” gains across Africa, Eastern Europe, Latin America, and India. And the team seems particularly excited about Grant’s 12 Year Old. What sets it apart? “Our master blender Brian Kinsman, his unique expertise in choosing the malts that go into the blend, and the quality of the fresh bourbon cask finish,” said Danny Dyer, Grant’s global brand ambassador. “Grant’s 12 is a smooth whisky making it ideal to share with friends whether they are aficionados or newcomers to whisky.” Why do we care about all this? It’s always intriguing to see a brand doing well against the grain of a trend. Do you still love blended Scotch? Or why do you not drink it? Let us know on social or in the comments below!
Look! It’s brand new Lagavulin whisky!
Lagavulin 10 Year Old makes travel retail debut
Spent all summer dealing with smug colleagues breezing off on their holidays, leaving you to do all the work and regretting your seemingly smart decision to avoid all children and jet off later in the year outside the school break? Well, we have some news to make that delayed gratification even sweeter. Lagavulin (yes, the very same Islay distillery that makes the iconic 16 year old expression) has launched a new 10 year old whisky exclusively in travel retail! Which means all those annoying, chilled, sunkissed people would have missed it, but you can bag a bottle when it’s your turn to head through the airport. “What makes this single malt unique is the combination of refill, bourbon and freshly-charred casks that we used in its creation,” said Dr Craig Wilson, master of malts (nothing to do with us) at Diageo. “The bourbon casks add a sweetness to the flavour and the freshly-charred casks add spicy and woody notes. The different wood types used have helped create a whisky with a fiery yet light and smoky yet smooth character – one that is filled with surprising contrasts.” It’s available now in UK Duty travel retail stores priced at £50, but will be available more widely later in the year. Now that really IS a reason to get to the airport early…
Tequila Avión teams up with 21 Savage for ‘borderless’ campaign
Agave fans and rap aficionados, listen up. Tequila Avión has signed Grammy-nominated artist and aspiring pilot 21 Savage to be the face of its new Mexico City-inspired ‘Depart. Elevate. Arrive’ campaign. It brings together a fancy new look for the brand, while highlighting its passion for aviation. The aim is to inspire adventurous sorts by highlighting “those who have forged their own paths by having a borderless mindset”, and it all kicks off with the Atlanta-based rapper. “I grew up wanting to fly and pursued my pilot’s license as soon as I was able,” he said. “When I’m in the air flying, there’s nothing like it. No traffic, no borders. With a borderless mindset, I’m able to bring everything I’ve seen, a worldly point of view, into my creative process. Into my art. It brings my art to an elevated space and that’s the heart of this partnership. Elevating creativity through being borderless.” We’ll take the Tequila over trying to fly… less alarming.
A sight the UK wine drinker and tax officials both appear to enjoy…
‘Crisp white’ named as UK’s top wine
Wine Drinkers UK (a collection of wine lovers, makers and sellers, who, in their own words, are ‘fed up with being unfairly taxed’) have revealed the UK’s top wine preferences. Leading the pack? ‘Crisp white’ (Sauvignon Blanc or Pinot Grigio), with 41% of those questioned saying they enjoy the selection. Full-bodied red (Malbec or Shiraz) ranked second with 38%, followed closely by Prosecco, at 34%. The least popular? In equal ninth, English sparkling wine and dry rosé (Southern French rosé or Pinot Grigio rosé), which, quite frankly, has caused uproar in the office as they are both bloody delicious. Are we Brits a tad ridiculous? We could just be blinded by the tax levied on wine, reckons Wine Drinkers UK. Despite wine’s status as being the most widely drunk and most popular alcoholic beverages, tax rises in the last 10 years (39%) have far outpaced those on beer (16%) and spirits (27%). Plus, only 5% of UK drinkers were aware of the tax they pay on wine. “As the number of people enjoying wine grows, so does their tax bill. Duty on wine has risen over twice as fast as beer over the past ten years,” said The Three Drinkers presenter, Helena Nicklin. “As a result, on average, the majority of wine drinkers are handing over more than 50 pence in every pound they spend to the taxman. After a decade of unfair increases, it is time to cut them a break and cut back wine tax.” As such, there’s a new campaign which kicked off on 12th August, now known as ‘Wine Tax Freedom Day’. The date is 61% of the way through the calendar year, and represents the 61% tax (duty +VAT) that is paid on a £5 bottle of wine. Did you know the tax levied on vino? Time for fairer booze duties, we reckon.
Brockman’s Gin Autumn Reviver cocktail
Brockmans Gin signals changing of the seasons with autumn menu
Ok, ok… the sun’s certainly NOT got its hat on, and it’s more soggy than sunkissed (in the UK anyway…) but it’s still mid-August. Is it really time to unveil Autumn cocktails? We’ll forgive Brockmans though, because these ones look mega tasty, and they’re based around irresistible warming spices and berry notes. First up is the Autumn Reviver, made with 1 2/3 oz. Brockmans Gin (soz for the imperial measures), 2/3 oz. Lillet Blanc, 2/3 oz. freshly squeezed lemon juice, 1/2 oz. ginger syrup, 1/3 oz. orange liqueur, and a slice of dehydrated orange studded with cloves. Just fill a cocktail shaker with ice, add the first five ingredients and shake. Strain into a chilled coupe glass and garnish with the clove-studded orange slice. Voilà! Then there’s the slightly trickier Blackberry Sling, with 1 2/3 oz. Brockmans Gin, 10 fresh blackberries, a sprig of fresh rosemary, 1 2/3 oz. freshly squeezed lime juice, 2/3 oz. simple syrup, and chilled soda. Muddle the blackberries (save some for the garnish) and rosemary in a Highball glass, take the rosemary out, add the gin, lime juice and syrup and stir. Then fill half the glass with ice, top with soda and pop the saved blackberries (and the rosemary, if it still looks good) in as garnishes. “Our signature seasonal recipes were developed to highlight the combination of traditional gin aromas, bitter-sweet orange peel, coriander and top notes of blueberries and blackberries found in our gin,” said Neil Everitt, Brockmans co-founder and CEO. We know what we’re drinking on the next waterlogged summer evening. Oh, that would be tonight…
We’ve needed a new hobby since our office games of ‘The Cones of Dunshire’ started getting too heated…
And finally. . . a whisky board game
They say you should never play with your food, but nobody ever said anything about playing with your drink. Which is just as well, as two Czech whisky aficionados have created a board game based around their favourite liquid. The idea came to them at a meeting of their whisky club which they call the Gentlemen of Tullamore, based on their early love for Tullamore D.E.W. “It took actually almost three years to develop,” Petr Pulkert, one of the duo, told us. He went on to say how helpful the industry has been with their project. “So far they, including legends like Nick Savage, John Quinn, Alan Winchester, Rachel Barrie, all helped us for free and with enthusiasm.” To play, you move your Glencairn glass-shaped counter around Scotland and Ireland, answering questions about whisky (and indeed whiskey) and collecting points. There are character cards featuring big whisky cheeses like Quinn, Barrie and Winchester. Each character has a special ability, such as Dave Broom with beard grooming, or Bill Lumsden with wearing snazzy shirts. We may be making this up a bit; we’re not precisely sure how the game works but it does sound like enormous fun, especially with a dram in hand (though this isn’t a drinking game). The Tullamore Boys are crowd-funding production: they’ve already raised £3,800 out of a target £6,622. So, if you like whisky and you like games, then sign up.
Sound the innovation klaxon and ready your tasting glass, because last week Amsterdam’s Spirited Union Distillery debuted what it believes to be the world’s first botanical white rum. Here, founder…
Sound the innovation klaxon and ready your tasting glass, because last week Amsterdam’s Spirited Union Distillery debuted what it believes to be the world’s first botanical white rum. Here, founder Ruben Maduro gives MoM the lowdown on his lemon and blue eucalyptus-spiked agricole bottling – and explains why flavour innovation and transparency are crucial in the mission to broaden rum’s reach…
When it comes to deciphering the meaning behind a distillery name, there’s no ambiguity when it comes to Spirited Union. At the Amsterdam-based site, the team brings rum and botanicals – real ones, no artificial flavours in sight – together in one pioneering bottling, ‘til drinks do them part. The most recent nuptials? Union Lemon & Leaf Rum, launched just last week, brought together in holy matrimony by founder and rum aficionado Ruben Maduro.
“We started about three and a half years ago on a mission to add a new approach to the rum category,” explains Maduro, who grew up on the Caribbean on the island of Aruba. “I’ve always been disappointed with the amount of sickly-sweet and artificially-flavoured rums, and really wanted to combine flavours with rum in an honest way – completely transparent, with real botanicals, so I started looking for rums from specific distilleries and regions that have certain flavour characteristics.”
Spirited Union HQ: where botanical magic happens
By adding botanicals, Maduro wanted to evolve those flavours and shake up the category by creating an entirely new rum style. With Union Lemon & Leaf Rum he sought to create a “fresher drinking experience” and set about pairing vegetal, earthy rhum agricole from Mauritius – made by distilling sugar cane juice –with citric, herbal botanicals. “We infused the agricole with Amalfi lemons and then redistilled it to create a citrus rum distillate,” he outlines.
They did the same with Blue Mountain eucalyptus from Australia, which introduces menthol notes, and again with Uva Highland black tea, a Sri Lankan tea grown at high altitudes. “It’s very similar to white tea in terms of flavour and it’s a great flavour conductor,” Maduro continues. The mix was rounded out with kina bark, sarawak pepper and sarsaparilla root, to “bring a bit of that robust spiciness you want and expect from an agricole”.
The bottling follows the launch of Union Spice & Sea Salt (originally known as Union 55 Rum – same recipe, but recently rebranded) earlier this year, which sees cask-aged rum from Barbados macerated with Madagascan vanilla and cloves, Guatemalan cardamom, raw Peruvian cacao and mineral-rich Añana sea salt for 55 days. Regardless of whether they’re experimenting with dark, golden or light varieties, allowing the rum to shine is key, he says.
Smell those lovely botanicals!
When formulating the recipe, the team starts by picking out the most prominent characteristics of the base spirit. “Rum is very diverse, there’s a lot of different styles, so we look at the flavour notes and aim to amplify those with the botanicals,” says Maduro, as opposed to working towards a designated botanical profile. Since no single standard exists for what constitutes rum – the category is revered for many reasons, but consistent rules and regulations certainly aren’t among them – there aren’t any definitive legislative hurdles for Spirited Union to overcome. Instead, “the challenge for us is, like any start-up brand, going against the status quo established by the bigger brands,” he adds, “being creative about the category and introducing new approaches to broaden rum’s reach.”
In moving away from the traditional spices and ingredients associated with flavoured rums, the team hopes to tap into a different drinking occasion, he continues. “Most rums are dark, heavy, indulgent and rich, so we’re trying to add some excitement to the white rum end of the category,” says Maduro. “There’s a lot going on already in terms of ageing and traditional authentic rums but not much in the lighter segment.”
This, in turn, will no doubt broaden the category’s appeal for rum newbies. For the devout G&T drinker, a botanical white rum and tonic will taste far more familiar – and appealing – than a neat finger or two of its oak-aged counterparts. Speaking of serves, how to imbibe Union Lemon & Leaf Rum? Maduro suggests grabbing a copa glass, filling it with plenty of ice and topping a measure with your favourite tonic. Alternatively, try mixing with a botanical soda, or get creative with a cocktail: Highballs, Sours, or any refreshing long drink you fancy – just don’t forget to raise a toast to the happy couple.
As any fule kno, Negroni = Campari + sweet vermouth + gin. But not always, this week we’re mixing things up a little by chucking the Campari and using Amaro…
As any fule kno, Negroni = Campari + sweet vermouth + gin. But not always, this week we’re mixing things up a little by chucking the Campari and using Amaro Montenegro instead.
The constant factor in most Negronis is Campari, so much so that Campari has owned the 100 years of the Negroni celebrations that took place this year. Italy, however, is full of amari (bittersweet liqueurs) which you can use in place. One such is Amaro Montenegro from Bologna, named after Princess Elena of Montenegro who became Queen of Italy in 1900. It has an elaborate production process involving over 40 botanicals including vanilla, eucalyptus, orange and cinnamon. Some are macerated, other boiled or distilled to a recipe perfected in 1885 by Stanislao Cobianchi. Today master herbalist Dr. Matteo Bonoli is in charge with keeping things consistent.
The flavours are sweet, rich and round with a distinct chocolatey note. Back in Bologna, it’s usually drunk as a digestif alongside a cup of espresso but for a while now, it has been a liqueur revered by the drinks cognoscenti. Last year it won a gold medal at the IWSC.
The Montenegroni: can people this photogenic be wrong?
As part of the plan to raise its profile, Amaro Montenegro is backing the Vero Bartender competition, where bartenders from around the country will compete to create a cocktail with a maximum of five ingredients (based on Amaro Montenegro, naturally). There will be northern and southern heats in September, with the UK final at the Punch Room at the London Edition Hotel on 20 October. But that’s not the end of it, because 12 finalists from around the world will then compete in the global final in Italy on 19 November! So if you fancy yourself behind the stick (to coin a phrase) then you should enter.
To kick things off in style, this special Negroni has been created by Rudi Carraro, UK brand ambassador for Amaro Montenegro. In a bold move, Carraro has not only chucked the Campari, but he’s not using vermouth either. He plays by his own rules. Instead he’s using Select Aperitivo, a low-ish alcohol amaro (17.5% ABV) from Venice, not dissimilar to Aperol. It’s what many Venetians prefer to use in a spritz in place of the mighty orange beverage. He didn’t specify the gin, so we’re using delicious, lemony Brooklyn Gin for no particular reason except we like it. The result is something mellower and more complex, but less boozy than the classic Negroni. It would be equally at home after dinner as before.
Carraro originally designed this recipe as a punch as a nod to the bar at the London edition, but we’ve domesticated it into a single-serve version. Right, let’s get stirring.
Hold on to your tasting glasses: closed Scotch whisky distillery Brora is about to release something very special indeed. With just one year to go until its highly-anticipated revival, Brora…
Hold on to your tasting glasses: closed Scotch whisky distillery Brora is about to release something very special indeed. With just one year to go until its highly-anticipated revival, Brora 40-Year-Old celebrates 200 years of the Highland distillery – and it’s one to get whisky fans salivating.
The new expression is the first commercial release since Brora’s Special Releases 2017 appearance, and it’s also one of the distillery’s oldest. Drawn from 12 American oak hogsheads with liquid distilled in 1978, just 1,812 bottles will be available (a nod to the year the distillery was founded). And expect the 49.2% ABV whisky to be fairly heavily peated, too.
“Of all the stories of Brora, there is one that seemed particularly fitting to tell on its 200th Anniversary,” said Diageo master blender, Dr Craig Wilson. “From 1969-83, there was a new experimentation phase in production and the Brora distillers created a smoky malt used heavily-peated Northern Highland barley. Used primarily in blends at the time, the few casks that are left from this Age of Peat, matured remarkably well and what remains is a multi-layered and complex single malt of astonishing quality.”
It all came about by working closely with the Diageo Archive team, who helped Wilson identify when the smoky Brora style was at its peak. The archivists discovered original production records during the distillery’s restoration work. “Little did the craftsmen at the time know, they had created a masterpiece,” he continued. “It is emblematic of the varied past of the distillery that makes it so special to all that know it: a humble story of experimentation, craft and happy coincidence.”
The celebratory bottling is one the oldest ever released by Brora
What does it taste like? According to Diageo, expect a whisky clear amber in appearance, with long, fine beading. On the nose, there’s sweet, smoky peat wafts, treacle toffee, ripe figs, raisings, and with water, sacking and tweet notes come through. On the palate, there’s a waxy texture with sweet and savoury smoke, dates, white pepper, and a minty note with a dash of water. The finish? “Long, rich, and sweetly warming”.
Brora 40-Year-Old: 200th Anniversary Limited Edition will retail at £4,500, and is on its way to MoM Towers as I type!
We don’t talk enough about Canadian whisky on the MoM blog. To remedy this, we spoke with the master blender at Hiram Walker, Dr. Don Livermore, on Canadian distilling history,…
We don’t talk enough about Canadian whisky on the MoM blog. To remedy this, we spoke with the master blender at Hiram Walker, Dr. Don Livermore, on Canadian distilling history, some cask finishes that went wrong and why Canada is the most creative place in the world to make whisky.
Look back through old cocktail books (I have lots of them) and they always say that there are four major whisky producing countries: Scotland, Ireland, America and Canada. This blog covers the first three extensively – it seems that not a day goes by without exciting news from the American, Irish and, especially, Scottish industries. And that’s not all, recently we have run features on distilleries in Sweden,Australia and Israel. But what about poor neglected Canada?
It’s not like Canada doesn’t have the heritage. It’s been producing whisky since the 19th century. Canada has the numbers too. According to these figures, it produces around 189m litres of whisky a year, less than the Scots (700m) and the Americans (333m), but far outstripping the Irish (63m). That’s a lot of whisky. Until recently, most of it was used to make mega-blends like Canadian Club and Crown Royal; some of it went into American brands. But the world is waking up to the treasures that lie north of the 49th parallel, whiskies with character like Pike Creek, Lot 40 and Wiser’s 18 Year Old. So, to tell us more about this under-the-radar giant of whisky, we talk to master blender at Hiram Walker, Don Livermore. And don’t forget, there’s no ‘e’ in Canadian whisky.
The doc (centre) in action
Master of Malt: How long have you been working in whisky for?
Don Livermore: I started 23 years ago. My background is microbiology so the distillery here, which I work at, the Hiram Walker Distillery, in Windsor Ontario, hired me as their microbiologist in the quality control laboratory. The company has been fantastic to me. They spent their investment on me and they sent me to school where I did my Masters of Science at Heriot Watt. I finished that in 2004 and then I finished my PhD in 2012 at Heriot Watt as well. Along the way they promoted me in different jobs in and around the distillery, and today I’m the master blender for Hiram Walker.
MoM: If people asked you, ‘what makes Canadian whisky different from American whisky’, what would you say?’
DL: Canadian whisky, I always like to say this, it’s the most innovative, creative, adaptable style of whisky there is. All we have to be is fermented, aged and distilled in Canada. Aged in a wooden barrel, less than 700 litres for a minimum of three years. And a minimum of 40% alcohol, and first it’s got to come from grain, like any whisky category. And that’s about it, so they give us a lot of latitude, on what we can do with Canadian whisky. They don’t tell me how to distill it so we here have the ability to just column distill it, like a bourbon. Or we can also pot distill it like you’d see in the single malt batches. So we do have those capabilities here, they don’t tell us barrel types either. I mean we can use new wood, we can use used wood, we can finish in wine barrels, or whatever. The latitude is pretty wide open and that leads to creativity. To be honest with you, I wouldn’t want be a blender anywhere else. Now, traditionally Canadian whisky is lighter, if you go back early days in Canadian whisky, in the early 1800s, we would have been just a moonshine-style whisky. It would have been done just by pot stills or single pot distillations. But along the way, Canadian distilleries started double-distilling through two column stills. So they were making like grain whisky, that’s what’s Scotch would call it, we call it ‘base whisky’ but it’s similar. Our whisky ended up being very light because that’s what people wanted but at the same time, the way we would make our whisky was we would separate our ingredients so we would make double-distilled grain whisky from corn. But they’d also single distill or pot distill rye whiskies and then they would blend that in as their flavour type of ingredient – we used to call them ‘flavouring whiskies’. So that’s traditionally how we are made because rye is really the grain that traditionally grows in the Canadian climate. The moniker in Canada is usually ‘give me a rye and Coke’ or ‘a rye and ginger’ and it’s understood as a Canadian. It means ‘Canadian whisky and coke’. Ryes are ingredients, just like Irish whiskey will use barley for their flavouring ingredients.
The giant Hiram Walker distillery at Windsor, Ontario
MoM: Do you have a view of these aged Canadian flavouring whiskies being sold south of the border and being bottled under American labels?
DL: I don’t have any issues with that. I think in the whisky industry, we’ve been buying and selling and trading barrels with each other for 300 years and I don’t see it as any issue for me, blending whiskies and buying ingredients to go into our whiskies. I think to be upfront in what you’re doing, for the consumer, is important. We’ve been doing it for 300 years. You could probably point at the Scotch industry – they buy barrels from one another and make their blends right? There’s a rich history between Canada and the United States of selling and buying whisky.
MoM: Does Canada have as long a whisky heritage as the States?
DL: From what I’ve read about Jim Beam, Jack Daniel and some of the old whisky barons from the United States, I think they probably started a little bit before Canada. You see those date from the late 1700s, but you start seeing the distilleries in Canada mid-1800s. So we’re probably about 25-50 years behind. Canada was settled later and our population is a little less. Most people will say ‘what made Canadian whisky is the American prohibition in 1920-1933’ and that really isn’t true. What actually grew the Canadian whisky category was the American Civil War from 1861-1865. So you’ll see a lot of the Canadian distilleries have their inception dates around the late 1850s. Because if you think about it, the American North was fighting the American South right? And if they’re going to war with one another, they’re shutting their distilleries down. And who took advantage of that situation was the Canadian distillers.
Inside Hiram Walker distillery
MoM: When did the revival of drinking strongly-flavoured rye whiskies start?
DL: We launched Lot 40 in Canada and the US in 1998, originally, and it failed. It had a little bit of a following but at that time you were starting to see the single malt Scotch craze take off and it was just about timing and what consumers were looking for. I give this analogy, I’m older, I’m in my forties, I grew up on a meat and potato diet – I’m from the country in Canada and I think a lighter style of whiskies was what suited our palettes. My kids today are growing up on sushi and you’re seeing a lot of diversity within Canada and the United States as well. And they’re experiencing foods from around the world that are very rich and very spicy. A lot of flavour to it. And I think that’s what has happened – I think people’s diets have changed and I think in the year 2019 we are starting to see rye whisky as big, bold, spicy and that’s what people are looking for. Similarly, I think peated Scotches, they’re taking off as well.
MoM: I just wanted to ask you about cask finishes because I know you do some interesting things with Pike Creek. What are we likely to see in terms of innovative finishes from you?
DL: We actually had an innovation summit with our marketing department about a month ago. And there’s a pipeline of things I’m working on with finishing and various types of woods or wine barrels, or spirit barrels. I think you’re going to see some things come out of Canada in the next one to five years that are going to be exceptional. I’m already very excited about it. I mean, I think this is a rebirth of Canadian whisky and excitement to our category. I’m already seeing some of the other Canadian whisky competitors I work with are doing it as well, so I mean, we’ve done some French oak finishing, we did some Hungarian oak finishing, and there’s some wine barrels I’m playing with. We don’t have a release yet but the Pike Creek 21 year, that’s going to be released this fall will be finished in an oloroso sherry cask. I haven’t heard of anybody using oloroso sherry casks in Canada before. There has been failures here, I’ll be quite honest with you, I’ve played with finishing in some beer barrels, that didn’t work out too well. I finished some in some Tequila barrels which I’m unsure about. I think it would be a very niche market. If I’m not playing and looking at different things, I’m not doing my job.
Whisky maturing with little labels to remind workers that it is flammable. Safety first!
MoM: What other things are you playing with apart from barrels?
DL: Grain is another one. It’s reading the consumer. I think it’s very important for master blenders to get out from behind their desk or their laboratory. Go to these whisky festivals, talk to the consumers and understand what they’re looking for. And I’ve come to realise that consumers today understand and get a barrel. I think the barrel-finishing thing is the exciting thing today but the other thing is, what’s tomorrow? I think the next thing that consumers are going to be asking about is grain. They’re already asking about rye, I think the next evolution is variety of rye. We started putting away a very specific variety of rye that is very spicy. We’re actually asking our growers to plant a specific variety. My dream some day is yeast! Because I told you my background is microbiology but yeast probably makes more flavour in your whisky than any other thing that we add to it. You can do lots around brewing. Yeast has a huge impact. I got the actual original yeast strains from the whisky barons of Canada in a dried state. They’re in in little test tubes. From 1930 and I can crack them open and they can grow. But if I’d sat in the corner barstool at your local pub and talked about yeast and whisky, I don’t think your consumer will care. But I think some day they will. I just think it’s about timing and when consumers get more and more savvy, I can see it happening at some point. Some day I’m going to crack those vials and make a brand of whisky out of it, but not yet!
MoM: Which of your whiskies that you blend is your ‘end of the day’ favourite when you get back from work?
DL: It’s a brand that is no longer made to be honest with you. It’s a brand called Wiser’s Legacy. But I’ll tell you this, Wiser’s Legacy is basically two thirds Wiser’s 18 year and one third Lot 40, so I can blend it myself! I love doing that at whisky festivals and people ask me ‘what’s your favourite whisky?’ ‘here, I’ll blend it for you!’ so I take those two brands and blend them together. Again, that’s my sweet spot for the rye level. I do adore the 100% rye whiskies but I do like blending and I like a certain level, just like putting salt on your French fries, there’s a level that you want.
MoM: And then finally, do you have a favourite whisky cocktail?
DL: I like Manhattans made with Lot 40. I think the 100% rye balance is nice with a sweet vermouth. I do get specific about it: it’s hard to find but I like my Manhattan made with rhubarb bitters.
When was the last time you read about Label 5 Scotch whisky? Or William Peel? Or Teacher’s? Ian Buxton looks at the blends that still bring in the money, if…
When was the last time you read about Label 5 Scotch whisky? Or William Peel? Or Teacher’s? Ian Buxton looks at the blends that still bring in the money, if not the column inches.
Imagine if you will that you live in a fine country house. It’s well-appointed with many delightful rooms, a range of useful outbuildings and extensive grounds. All in all, it’s perfectly agreeable. What’s more, thanks to your aunt’s endowment and some shrewd investments, there’s a steady flow of income to keep the whole place running. The problem is that the old girl’s more than slightly batty so you have to keep her out of the public’s curious view. It’s the classic problem of the mad aunt in the attic and I’ve been thinking about her quite a lot recently. That’s because I’ve been drinking some blended Scotch whiskies and, for an article I’m writing, trying to get the distillers to talk about them. To summarise: they don’t have a lot to say.
Now my email in-box overflows on a daily basis with news of different single malts. A constant stream of eager PR agencies and their clients vie for your attention with ever more exotic, expensive and esoteric releases of rare single malts. Often they’re limited to a few hundred bottles and, all too frequently, with a price tag running into four figures.
They don’t make adverts like this any more.
They do, of course, provide easy copy for whisky magazines and bloggers and the proud brand manager is more than happy to see the column inches that result. They don’t, however, really mean terribly much in the grand scheme of things – while they’re the glamorous Spitfire pilots of whisky, the blends (the crews from Bomber Command if you want to keep this rather tenuous analogy going) do the grunt work. They still account for more than 90% of all the Scotch sold around the world and without them, as I never tire of reminding folk, quite a number of single malt distilleries would have shut years ago.
The volumes of some of these brands are quite remarkable. You know about Johnnie Walker, of course, and probably realise that blends such as Ballantine’s, Grant’s and Chivas Regal still sell impressive quantities (for the record, they each move considerably more than 4 million cases annually – that’s a lot of hooch). But what about Passport, Buchanan’s, White Horse or Sir Edward’s? Well, any one of those sells more than 1½ million cases, leaving even the best-selling single malt gasping in their wake.
In fact, brands that have been more or less forgotten on the UK retail scene such as VAT 69 and even Teacher’s still comfortably break the 1 million club barrier. And the ‘value’ brands that grace French supermarket shelves can clock up some remarkable numbers. Label 5 for example, which you’d be forgiven for not calling to mind, is a powerhouse performer selling close to 3 million cases. Even more remarkably, the William Peel brand does even better.
So what’s the problem? Why don’t we hear more about these whiskies? Well, some of it is pure snobbery – especially in the UK and US markets, blends are rather looked down on (not least, it has to be said by whisky writers and bloggers). The rot started with one of my personal whisky heroes, the author Aeneas MacDonald, who back in 1930 with his marvellous polemic Whisky (still in print, incidentally, and still well worth reading) chastised blended whisky drinkers as “the swillers, the drinkers-to-get-drunk who have not organs of taste and smell in them but only gauges of alcoholic content, the boozers, the ‘let’s-have-a-spot’ and ‘make it a quick one’ gentry and all the rest who dwell in a darkness”. Other writers have followed his lead.
Softly-spoken and unassuming, Dr Jim Beveridge from Johnnie Walker
Then there’s the undeniable fact that selling lots and lots of the same whisky day after day makes for rather less compelling copy than a stream of new releases. There’s only so often that story can be written.
But there are stories to tell about blends and blending, even if blenders by inclination seem to be quite a modest breed, preferring the quiet sanctuary of their blending room to the stage at a large public whisky event. To their credit, Diageo did try some years ago to bring blending to the fore, holding a series of educational seminars for trade and media and releasing late in 2012 an elegant and erudite little pamphlet on The Art of Blending.
What’s more, their signature Johnnie Walker blend has proved adept at stealing malt whisky’s PR clothing. For proof, look no further than the recently released John Walker Last Cask. There are just 330 bottles available worldwide (that’s if the Chinese leave us any, as it’s released there first) at approximately £2,500 each.
So come on whisky marketers! Let’s hear it for the engines of whisky’s success! Let’s hear it for the mad aunt in the attic!
Though he has neither a beard nor any visible tattoos or piercings, Ian Buxton is well-placed to write about drinks. A former Marketing Director of one of Scotland’s favourite single malts, his is a bitter-sweet love affair with Scotland’s national drink – not to mention gin and rum, or whatever the nearest PR is pouring. Once, apparently without noticing, he bought a derelict distillery. Follow his passionate, authentic hand-crafted artisanal journey on the Master of Malt blog. Or just buy his books. It’s what he really wants.
Here at MoM, we’ve teamed up with Salcombe Distilling Co. to give you an incredible chance to win a trip down to the Devon distillery! Expect gin, stunning views and…
Here at MoM, we’ve teamed up with Salcombe Distilling Co. to give you an incredible chance to win a trip down to the Devon distillery! Expect gin, stunning views and boats, many many boats…
Gin lovers, boat lovers, this one’s for you. Salcombe’s stunning waterfront and plethora of coastal activities has drawn people to the coastline for years. Lucky for us, it now also has its very own gin! Two friends, Angus and Howard, who met while working as sailing instructors, decided to bottle what makes Salcombe so special. Behold, Salcombe Gin was born. It only opened three short years ago, in November 2016, but there’s boatloads of history down there, and the distillery and the gin itself were inspired by Salcombe’s shipbuilding heritage.
Salcombe Gin Rosé Sainte Marie spritzes
Salcombe Distilling Co. has been busy ever since, with new releases popping up left, right and centre, the most recent of which is the delicious Salcombe Gin Rosé Sainte Marie. With no added sugar and inspired by Provence rosé wine, it’s pink, it’s dry and it’s the perfect summer sipper.
Did you know the distillery even deliver their gin… by boat? To other boats? To sum up, these guys are cool, their gin is delicious, and they really like boats. On to the competition!
What do I win?
So many lovely things! A two-night stay for two (the lucky winner and the equally fortuitous plus one) at the beautiful Brightham House boutique B&B, which was named by The Times at one of its top 10 coolest places to stay in the UK. You’ll enjoy a scrumptious dinner for two at the stunning Salcombe Harbour Hotel as well! Of course, it would be rude not to have a wonderful distillery tour and attend the gin school with the lovely Salcombe Gin folks. The distillery is called ‘The Boathouse’, appropriately nestled in the boat-building quarter of Salcombe. Right on the waterfront, it’s one of only a handful of distilleries accessible by boat! Pretty cool, if you ask us. There you can meet the still named Provident, and enjoy some delicious gin while you admire the coastal views.
Even the views inside the distillery are superb!
All this to be rounded off by a rambunctious rib (rigid inflatable boat) ride around Salcombe harbour!* (Weather and time of year permitting, of course.) It’s going to be quite the excursion.
I want in! How do I enter?
This is the fun part, and it’s so easy! All you have to do is buy a bottle from the following Salcombe Gin distillery range, and you’re automagically entered. (For the nitty gritty details, see the competition terms below.)
This is the inaugural gin from the Devon distillery, boasting 13 botanicals including Macedonian juniper, chamomile, fresh lemon, lime and red grapefruit peels. It takes inspiration from the Salcombe fruiters, boats which brought exotic fruit into the humble bay from all over the world in the 19th century. The gin boasts notes of warming spice, peppery heat, a fruity note with piney juniper and a burst of citrus.
A pink expression from Salcombe, inspired by dry rosé Provence wine. That explains why it’s named after the Sainte Marie Lighthouse which marks the Southern entrance to the Old Port of Marseille, where the aftorementioned fruiters would pick up the haul destined for the UK. With no added sugar, it’s full of floral notes, peppery juniper and gentle notes of red fruit and citrus, without being overly sweet.
Part of the Voyager Series, Guiding Star is a sloe and damson gin made in partnership with Niepoort, a fabulous Portuguese winery. The fruity spirit was finished in a Tawny Port cask from the winery, and is full of jammy Port, orange peel, oak spice and earthy juniper notes.
The Salcombe Gin Distillery range, in all its glory
This expression was created in collaboration with renowned chef Michael Caines MBE, who was in fact born in Devon himself. Caines selected all the botanicals himself, including hibiscus, bitter almond, lemon thyme and verbena, taking inspiration from a garden in bloom in English summer. It was named Arabella after a famed fruiter built in 1860, and the gin is full of floral notes, with earthy spice, loads of citrus and hallmark juniper.
Another collaboration with Salcombe Gin and a famed chef, this time Monica Galetti influenced the spirit. This gin is super tropical, inspired by another Salcombe fruiter after the same name, with notes of fresh mango, pineapple and coconut, balanced by traditional juniper, citrus and aromatic spices.
Made with the help of restaurateur Mark Hix MBE, Mischief contains 10 botanicals in honour of the 10th anniversary of the Hix Restaurant Group. Again, it’s named after a famous Salcombe fruiter built in 1856. With sea buckthorn and samphire, the maritime notes balance well with the supporting floral tones and lots of aromatic juniper.
A wonderful cask aged expression, Finisterre spent 11 months resting in an American oak casks which previously housed Fino sherry from Bodegas Tradición. It takes its name from the Spanish ‘finis terre’, which translates to ‘end of the earth’, which is how far the Salcombe Gin folks say they’ll go for the perfect botanicals! The cask has imparted a hint of salinity and sweeter fruity notes to the already herbaceous and citrus forward gin.
Remember that Fino sherry we were just talking about from Bodegas Tradición? Well, in this ingenious Finisterre Gift Pack, a bottle of the cask aged gin is accompanied by a bottle of that very sherry! Now you can compare and contrast the two wonderful bottlings.
So that’s it: buy a bottle of gin, and you’re in. We know, it sounds too good to be true, but it is!
Good luck, and happy gin-drinking to all!
*Only available between April – September months. £50 spa voucher will be provided in the event the rib ride is not available.
MoM Salcombe Gin Competition 2019 open to entrants 18 years and over. Entries accepted from 6 August to 20 August 2019. Winners chosen at random after close of competition. Prizes not transferable and cannot be exchanged for cash equivalent. See full T&Cs for details.
View Full Terms and Conditions.
MoM Salcombe Competition 2019 T&Cs
THE PROMOTER: The promoter is Atom Supplies Limited (company register number 03193057), trading as Master of Malt (MoM) and having its registered office at Unit 1 Ton Business Park, 2-8 Morley Road, Tonbridge, Kent, TN9 1RA, United Kingdom.
THESE TERMS: By entering this competition, entrants confirm that they have read, understand and agree to these terms and to be bound by them. The promoter reserves the right to amend these terms at any time. MoM reserves the right to hold void, suspend, cancel or amend the competition where it becomes necessary to do so. If there is any reason to believe that there has been a breach of these terms, or an entrant has tampered with the entry process, or engaged in any unlawful or improper conduct which may undermine the fair and proper conduct of this competition, or any attempt to circumvent or to frustrate these terms, MoM reserves its rights and in our sole discretion, to exclude or disqualify any person from participating in the competition.
ELIGIBILITY: This competition is only open to private individuals who are 18 years old or older (and of legal drinking age to purchase alcohol in their country of residence). Ineligible entries (howsoever received) will be discarded. Employees of the promoter, its parent company or any of its affiliated or associated companies and any of their immediate family members are not eligible to participate in this competition. MoM reserves the right to verify the validity of entries and entrants (including an entrant’s identity, age and place of residence) at any time.
ENTRY/COMPETITION PERIOD: This competition opens at 15:00:01 pm BST on 6 August 2019 and closes at 23:59:59 pm BST on 20 August 2019.
HOW TO ENTER:To enter, individuals must within the entry period purchase any qualifying 70cl bottle of Salcombe Gin as listed on here from the MoM website in accordance with MoM’s standard Consumer Terms of Business (each being a qualifying purchase or qualifying entry). Multiple entries are permitted, encouraged even! There is also a no purchase necessary entry option outlined below.
You can also enter this competition without making a purchase: if you are eligible to enter, send us a postcard or letter at Master of Malt, Unit 1, Ton Business Park, 2-8 Morley Road, Tonbridge, Kent, TN9 1RA, United Kingdom (marked for the attention of the MoM Marketing Team), casually mentioning the fact that you wish to enter the Salcombe 2019 competition and set out your name and contact details. Provided that the postcard or letter is received prior to the expiry of the entry period, you will be entered into the competition as though it is was a qualifying purchase. By entering the competition in this way, the entrant confirms that he or she is eligible to do so. MoM will not be responsible for any entries which are lost or delayed in transit, regardless of cause including, for example, as a result of any failure of any postal system of any kind. MoM will not accept proof of posting as proof of receipt of entry to the competition. Postcards and letters will not be returned.
WINNER:One winner will be selected at random out of all qualifying entries shortly after the competition period. The selection of the winner made will be final and no correspondence or discussion will be entered into.
THE PRIZE: The winner will win a trip for two to Salcombe Gin Distillery (subject to availability and excluding bank holidays). The trip can only be claimed within 12 months of the winner accepting the prize. The prize is strictly non-negotiable, non-transferable, and cannot be exchanged for any equivalent cash value, cash alternative, or for other items. The prize is provided by Salcombe Distilling Company Ltd (Salcombe). All travel and accommodation arrangements relating to the prize will be Salcombe’s sole responsibility. Travel dates and relevant reservations once notified to the winner cannot be changed, postponed, or cancelled. The prize includes the following:
standard or economy return travel from any single named point of origin within the United Kingdom to Salcombe Gin Distillery for two people (the choice of transport and all details of transport will be made by Salcombe in its sole determination);
standard2 nights accommodation at the choice of Salcombe;
complimentary dinner for 2 people up to the value of £150;
distillery tour and gin school at Salcombe Gin Distillery for 2 people; and
rib ride trip around Salcombe harbour if the prize trip is claimed between April and September (subject to weather conditions and availability) or spa voucher up to the value of £50 if the rib ride cannot be arranged for whatever reason.
OTHER COSTS OR EXPENSES: Any other costs or expenses not listed that may incur in connection with the winner and its guest taking up the prize shall be the sole responsibility of the winner and its guest.
AVAILABILITY TO TRAVEL: The winner and its guest will be solely responsible for ensuring that they will be available to travel and that will hold valid passports, any necessary visas and travel documents incidental to the fulfilment of the prize on the dates specified.
CLAIMING THE PRIZE:The name of the winner will be announced on MoM’s blogas soon as practicable upon selection. MoM will make reasonable efforts to contact the winner via email as soon as practicable. If the winner cannot be contacted or is not available or has not claimed the prize within 5 days of MoM contacting them, MoM reserves the right to offer the prize to another eligible entrant. MoM cannot accept any responsibility if the winner is unable to take up the prize or fails to claim the prize within the time limit as set out above. In order to accept the prize, the winner shall be required to agree that we can use his or her name and county, state or region of residence (as applicable) when announcing the winner of the competition and for other reasonable and related promotional purposes (nothing sinister, and we won’t sell the winner’s or the runner-ups’ or any other entrants’ details to anybody else – we promise). MoM may contact the winner for feedback in respect of the competition and/or prize and may use any feedback provided when announcing the results and promoting the Competition or subsequent competitions.
LIMITATION OF LIABILITY:Insofar as is permitted by law, the promoter, its agents, employees, and/or representatives shall in no circumstances be responsible or liable to compensate any entrant who participates in the competition and/or the winner and its guest who claim(s) the prize for any loss, damage, personal injury or death whatsoever and howsoever caused, whether in contract, tort (including negligence), breach of statutory duty, or otherwise, for any direct, indirect or consequential losses arising out of or in connection with their participation in this competition, any failure or delays or postponements or cancellations in making the appropriate travel and accommodation arrangements as a result of the winner taking up the prize (including in relation to their guest), except where it is caused by the negligence of the promoter, its agents, employees, and/or authorised representatives. competition entrants’ statutory rights are not affected.
GENERAL: These terms shall be governed by English law, and the parties submit to the non-exclusive jurisdiction of the courts of England and Wales.