Master of Malt Blog

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Today’s we’re toasting the arrival of a new week, a new month, and possibly a new beginning, with a quite fabulous Champagne, Dom Perignon 2006 Rosé. Dom Perignon is the…

Today’s we’re toasting the arrival of a new week, a new month, and possibly a new beginning, with a quite fabulous Champagne, Dom Perignon 2006 Rosé.

Dom Perignon is the granddaddy of ‘prestigious cuvée’ Champagnes. It was launched by Moët et Chandon in 1935 with the 1921 vintage. The name comes from the Benedictine friar who was one of the first people to look at viticulture and wine making from a scientific perspective, though he almost certainly didn’t invent sparkling Champagne. His statue stands proudly outside Moet HQ in Epernay. The Dom was an exact contemporary of Louis XIV, both were born in 1638 and died in 1715.

The statue of the Dom himself outside Moët HQ

An even more fancy Champagne brand was such a good idea that the other houses decided that they too needed their own. And lo, Louis Roederer created Cristal, Taittinger launched Comte de Champagne and Pol Roger honoured its most famous customer with Cuvée Winston Churchill.

But what exactly is a prestige cuvée?

You might be forgiven for thinking that these wines are all about bling and separating the wealthy from their money. To some extent they are, the packaging is lavish, prices are high and loudly ordering a magnum of Cristal in a trendy restaurant sends out a statement to those around you.

They are also usually exceptional wines. Dom Perignon has the might of LVMH behind it which means it can buy up the finest grapes, from the best and most expensive vineyards in Champagne. It means that the chef de cave (cellar master) has an exceptional palate of wines to choose from when making up his blends

They are not, however, rare. Every year journalists ask Vincent Chaperon how many bottles he producers and he bats away the question diplomatically but with a degree of irritation. It’s always the same journalists who ask the same question and the answer is alway the same, he’s not saying. The answer is probably in the millions rather than the thousands.

What wines like DP offer is something quite unusual in the wine world: a fine wine that is reliable and needs no further ageing, though will last for decades. Compare this with Burgundy which can be a lottery or Bordeaux where you need to keep the finest stuff for 15 years minimum before opening. With DP, and indeed Cristal et al, you should never be disappointed. It’s a wine for when you want to celebrate with complete confidence.

Dom Perignon Rosé 2006 – superfancy

The 2006 vintage

Yes, DP is reliable but it should also reflect the vintage. Some years will be better than others and if the quality isn’t there, DP doesn’t release a wine.

The first rosé vintage was 1959. It’s only made in the right years, this 2006 was the first time the house had released five rosé vintages in a row, 2002, 2003, 2004, 2005, 2006. In an interview with the Buyer, Chaperon described the vintage as “consistently warm throughout the vegetative period, the only exception to this was a cool and moist August. But the sun came back in September and we had four weeks of beautiful weather.”

It’s made by blending a white wine made from Chardonnay and Pinot Noir, with about 20% red wine which is made entirely from Pinot Noir. Overall it contains 56% Pinot Noir and 44% Chardonnay. It’s sweetened with 6 grams of sugar per litre which is low for Champagne.

I’ve been fortunate enough to try this wine a couple of times and it’s a wine that reveals itself slowly. It repays tasting at a leisurely pace, not too chilled and ideally with food. The colour is a sort of orangey pink, very pale and fashionable. The palate is quite different, you can really taste the red wine. It’s tangy, meaty and full of red fruit along with orange peel and notes of biscuit and salted caramel.

If you’re looking for something fancy to toast the reopening of the world, then look no further.

Dom Perignon 2006 Rosé is available from Master of Malt.

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Cocktail of the Week: The Diamondback

Millie Milliken

February 24, 2021 4:00 pm

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This week’s cocktail is a post-Prohibition heavyweight, that plays with rye whiskey, Chartreuse and apple-based spirits. We owe it all to an unassuming, Maryland turtle… it’s the Diamondback. I have…

This week’s cocktail is a post-Prohibition heavyweight, that plays with rye whiskey, Chartreuse and apple-based spirits. We owe it all to an unassuming, Maryland turtle… it’s the Diamondback.

I have quite a few things in common with terrapins: we like to feed on shrimps, crabs, clams and mussels; we are known to hibernate in the winter; and we like to catch raindrops in our mouths. We also share the Diamondback cocktail – for the terrapins, it’s their namesake and for me, well, I just like to drink them.

The diamondback terrapin (so called because of the pattern on its shell) was the inspiration for the Diamondback Lounge at the Lord Baltimore Hotel where the cocktail was invented. This aquatic turtle which thrives in the mangroves and marshes of North America, is Maryland’s official state reptile, and University football fans will recognise the Maryland Terrapins’ jaunty, beshelled mascot with an ‘M’ emblazoned on its proud chest.

This is a Diamondback

The Lord Baltimore Hotel (which still stands today) was one of the tallest structures in Baltimore when it was built in 1928. The Diamondback Lounge no longer exists at the hotel, and the bartender responsible for the eponymous cocktail remains a mystery, but the most well-documented record of the recipe can be found in Ted Saucier’s Bottoms Up, published in 1951.

It calls for 1.5oz (40ml) rye whiskey, 0.75oz (20ml) applejack, and 0.75oz (20ml) yellow Chartreuse, shaken with ice, strained over ice in a rocks glass and garnished with mint. History buffs among you will note the post-Prohibition date on Saucier’s tome – and considering the 100 proof strength of each ingredient, the Diamondback would have been a pretty powerful reintroduction to drinking for the native Baltimorian.

But the contemporary Diamondback comes in a slightly different guise. How has the cocktail changed its geometry for the modern-day drinker?

The great Chartreuse debate

Saucier’s recipe calls for the use of yellow Chartreause, but in 2005, Seattle bartender Murray Stenson put his version of a Diamondback on the Zig Zag Café’s menu, swapping yellow Chartreuse for green. A bold move – with the green variant coming in at an even higher ABV than the original yellow, making this cocktail even more potent. But with the rye whiskey threatening to dominate the flavour profile, the more herbal and pronounced green Chartreuse was perhaps chosen by Stenson to stand up for itself. Fast-forward to 2011 and Jim Meehan adopts the green method too in his landmark PDT Cocktail Book.

Stenson is also responsible for a change in method and serve style. His recipe calls for the three ingredients to be stirred over ice, rather than shaken, strained into a chilled cocktail class and garnished with a cherry. Meehan eschews the cherry but it isn’t rare to see a Diamondback garnished with a lemon peel.

Bottoms Up!

Which rye when?

The choice of whiskey is also left up to interpretation. While Saucier’s recipe (and most since) simply call for ‘rye whiskey’, Stenson’s choice of Rittenhouse Straight Rye 100 proof (50% ABV) has been adopted by Diamondback fans as their favourite pour. Its notes of dried fruit, spices and caramel are the perfect companion for the herbal green Chartreuse and complements the applejack component (more on that soon).

Interestingly, Meehan reverts to Saucier’s loose prescription of rye whiskey, but raises its measure from 1.5 oz (40ml) to 2 oz (50ml). With that in mind, we can confirm that slightly lighter Woodford Reserve Kentucky Rye or Wild Turkey Straight Rye sit beautifully in a Diamondback. As does Finalnd’s Kyro Distillery’s Malt Rye for something slightly less conventional, but no less delicious.

What on earth is applejack?

Saucier’s recipe calls for the addition of applejack. UK drinkers probably won’t be familiar with this apple brandy spirit. So-called for its production method of ‘jacking’ (freezing fermented cider and then removing the ice) it originated in New Jersey in 1698 and is attributed to the Laird family. During the 19th and 20th centuries, it declined in popularity, but post-Prohibition, The Laird family were granted permission to make it again for ‘medicinal purposes’ and its popularity rose again.

Stenson honoured the Laird family in his reinvention of the Diamondback, citing the use of Laird’s Straight Applejack (Laird’s standard applejack bottling contains neutral alcohol along with apple brandy), while Meehan simply states the use of apple brandy in his recipe. It isn’t uncommon to see the use of Calvados in the place of applejack – spirits in kind, but using different apples.

Diamondback Cocktail, courtesy of the Bar with No Name

And the riffs keep coming. New east London bar from Remy Savage, A Bar With Shapes For A Name, has bottled its version of a Diamondback for delivery. It combines Knobb Creek (at 50% ABV, a nod to the original recipe), cider eau-de-vie (a tribute to applejack), Chartreuse MOF (neither green nor yellow, a diplomatic choice), raspberry eau-de-vie and manuka honey. “This drink from the 1950´s is « big » both aromatically and in terms of ABV,” the team writes on its Instagram post. “We made a few changes to try and soften it up and give it a crisp yet delicate fruity finish.”

My favourite version, below, uses Saucier’s ratios and ingredients but stirred and with an added cherry as per Stenson’s recipe. It’s enough to get me, and the terrapins, out of hibernation.

How to make a Diamondback:

30ml Rittenhouse Straight Rye whiskey
15ml Laird’s Straight Applejack
15ml Yellow Chartreuse

Stir over ice and strain into a chilled Nick & Nora glass. Garnish with a maraschino cherry.

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Top ten: Vermouths

Henry Jeffreys

February 23, 2021 10:38 am

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Forget the old days of just French or Italian, vermouth is now a broad church with examples from Spain, Australia, and England joining the old counties in a celebration of…

Forget the old days of just French or Italian, vermouth is now a broad church with examples from Spain, Australia, and England joining the old counties in a celebration of all things bitter. Here are ten of our favourite vermouths with tips on the best ways to mix them.

Vermouth sales have been booming since the various lockdowns came into effect. Hasn’t that year just flown by? Still, at least we’ve got pretty good at making cocktails, especially with all these exciting vermouth brands around. So we thought it a good idea to round-up some of our favourites. We’ve included some stone cold classics, some recently-arrived brands and some innovative new vermouths from established producers. Something for everyone.

What is vermouth?

Vermouth is simply wine flavoured with wormwood, the word is derived from the German for wormwood, and other botanicals, fortified with alcohol and sweetened. The EU rules state that it has to be flavoured with wormwood, made with at least 75% wine and between 14.5% and 22.5% ABV. The wine can be red, white or even pink. Colours vary from straw yellow to deep red, sweetness levels from extra dry (around 30g of sugar per litre) to extremely sweet (130g per litre or more).

So, welcome to the wide world of vermouth. Your cocktail cabinet isn’t complete without a couple of these:

Noilly Prat Original Dry

One of the great originals. This is still made in the south of France from Picpoul and Clairette grapes, steeped with botanicals, fortified and then left out in barrels in the sun where it acquires a nutty cooked taste not unlike Madeira.

How to drink it?

For many this is the ultimate Martini vermouth, but it’s also great in a long drink with tonic and a slice of lemon.

Regal Rogue Daring Dry Vermouth

A vermouth with a distinctive Australian twist using organic wines from New South Wales alongside native botanicals such as anise myrtle, quandong and native thyme. It’s bottled with less sugar than a normal dry so you can really appreciate the quality of the wine.

How to drink it?

Mark Ward from Regal Rogue recommends having it in a very wet Dry Martini in a 1:1 ratio and served straight up.

Sacred English Dry Vermouth

This is made using English wines from Three Choirs vineyard in Gloucestershire by one of England’s craft gin pioneers. It’s the vermouth of choice for Alessandro Palazzi at Duke’s Bar in London. Say no more.

How to drink it?

Well, it has to be a Dry Martini but made a little wetter than Palazzi does. We love a 5:1 gin to vermouth ratio especially with a brand this good.

Gonzalez Byass Vermouth La Copa Blanco Extra Seco

Spanish vermouth is really having a moment at the moment and some of the most exciting bottlings are coming from sherry producers. This extra dry is crisp and refreshing and you can really taste that nutty fino sherry on the finish.

How to drink it?

Try it in Nate Brown’s favourite, a Bamboo. Half Tio Pepe fino sherry, half vermouth, stirred with ice and served straight up with a dash of orange bitters.

Scarpa Vermouth Di Torino Extra Dry

This is a very special bottling, made with Cortese grapes (like Gavi) from Piedmont, native Italian botanicals including chamomile and elderflower, only 30g of sugar per litre and, most unusually, bottled unfiltered. This is vermouth at its finest.

How to drink it?

The flavour is intense so a little makes a great Spritz with Prosecco and fizzy water. Or sip it chilled with snacks like you would a manzanilla sherry.

El Bandarra Al Fresco

Just part of the new wave of Spanish vermouths that we reported on last year. The brand was started by twin brothers Albert and Alex Virgili. The Al Fresco version is made from Garnacha wines with botanicals including liquorice, rose, citrus fruits and mint.

How to drink it?

In a Spritz with cava, fizzy water and a slice of orange. Or just mixed with tonic.

Lustau Vermut Rojo

Another great sherry vermouth made by one of Spain’s most prestigious producers, Lustau. This sweet vermouth is made from high quality sherry wines steeped with flavours including gentian, coriander and orange peel. You will love the long nutty finish.

How to drink it?

We recommend drinking it in a Palmetto. Stir 50ml good Jamaican rum like Plantation Xaymaca with 50ml Lustau Rojo with ice and serve straight up with a twist of orange.

Martini Riserva Speciale Rubino

Made by the largest vermouth producer in the world but this is very different to its standard rosso. For a start, it gets its colour from red Nebbiolo wines and the result is something perfumed, elegant and packed full of flavour.

How to drink it:

Lighter than most rosso vermouths, this makes the freshest Negroni you’ve ever had. Also irresistible in a Gin & It.

Hotel Starlino Rosso Vermouth

A new Italian vermouth brand from the team who brought your Malfy gin so you can bet the branding is strong. The contents are great too. Made by the experts at Torino Distillati, this is a fairly trad rosso except that it’s aged in bourbon casks.

How to drink it?

With those whiskey casks there’s one cocktail in which it particularly shines, the Manhattan, but it’s great with all dark spirits.

Casa Mariol

This is made by a winery in the Terra Alta region of Catalonia. Outside Jerez, this place is the heartland of Spanish vermouth. The wines are local, naturally, and botanicals include orange peel, rosemary and cardamom.

How to drink it?

Gin and It, or rather, a Gin & Span. Take one measure of gin, Sacred Cardamom would be superb, one measure of vermouth and serve on ice with a twist of orange.

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New Arrival of the Week: Starward Left-Field

Adam O'Connell

February 22, 2021 4:30 pm

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This week we turn our attention to Starward Left-Field, an Australian single malt with aspirations to woo us Europeans. A new bottle of whisky has arrived from Starward Distillery and it’s…

This week we turn our attention to Starward Left-Field, an Australian single malt with aspirations to woo us Europeans.

A new bottle of whisky has arrived from Starward Distillery and it’s got us scratching our heads. It’s called Left-Field, but like the distillery’s other bottlings there’s no age statement. Plus it demonstrates that the brand’s love affair with Australian wine barrels is still going strong. This time the ageing too place in 100% charred French oak red wine barrels (Shiraz, Cabernet and Pinot Noir) from the Barossa Valley and Yarra Valley regions, before Left-Field was bottled at 40% ABV. So, by Starward’s standards, not very ‘left field’.

There’s more confusion in the press materials where it says that Left-Field was designed with the ‘European palate’ in mind. Up till now, Starward has only been available in Australia, UK and the US. So this points to a push into continental Europe. But what exactly is a ‘European palate’? Are European tastes particularly different from American, Australian or British? Don’t get me wrong, it’s great to see an Australian whisky going global. Despite making outstanding spirit, other Australasian brands such as Lark, Cardrona, Sullivan’s Cove have been unable to do so with any real regularity due to stock constraints.

It’s just that, in many ways, this expression is business as usual for Starward. Not a problem as the whisky is often delicious. The distillery makes good use of Australian barley and wine barrels, giving the spirit a point of difference and a determinable house style. David Vitale, Starward’s founder, is an open and interesting leader who has done a brilliant job communicating its process and ambition. The marketing and brand design is sleek and modern, the booze is very affordable, at least by Australian whisky standards, and in my mind, the distillery has done well to achieve its tricky aim of combining the best of the old world and marrying it with the new.

The Starward distillery is looking to make its mark in Europe

Starward Left-Field: a marvellously mixable malt

What Starward also does well is make versatile booze that can be mixed with ease. With regards to Left-Field, Vitale describes it as a “flavourful but easy drinking and approachable whisky” and says that it’s a whisky for people’s “sharing cabinet”, rather than their “special occasion” whisky cabinet. The sample I received also came with tonic water as that’s the recommended serve, which Vitale claims is “refreshing and bright and brings out the smooth, full flavour of our whisky”. To hammer home the playfulness of this one, there’s also a couple of cocktails recipes (below) for a Spritz made with vermouth and grapefruit soda as well as a classic Sour which includes Australian red wine.

While the richer, darker elements of Left-Field profile seems more suited to an Old Fashioned or Manhattan/Rob Roy (what are they called when they’re made with Australian whisky? A Cate Blanchett? A Phar Lap?) than a Sour, I still think this is the approach that has greater merit. Left-Field is versatile enough to suggest a fair number of bartenders will (hopefully) soon be having a lot of fun experimenting with it. But, again this isn’t very left-field, given Starward’s other expressions are all great mixers.

Regardless of how it’s marketed, Starward Left-Field is an approachable, enjoyable dram. It’s got that Starward DNA I love. Think fresh malted barley still warm from the washback and toasty, slightly spicy oak providing the hammock in which a litany of orchard, tropical and red fruits sit merrily in the Aussie sun. There is also a youthful vibrancy I find charming though occasionally I get a little immaturity as well as some clumsy tannic and earthier elements on the palate. But tonic water is a good remedy for this, it rounds off the rougher edges and allows all that fruitiness to really shine.

So that’s the new Starward: it’s not particularly left field but it’s a great mixer. And it certainly appeals to my European palate.

Starward Left-Field Tasting Note:

Nose: Fruity notes come from tannic red apple skin, strawberry laces, apricot jam, orange peel, fresh raspberries and mango slices in juice. Alongside them is a dusting of cacao powder, oaky vanilla, ginger beer, a little charred chilli pepper. Then demerara sugar, maple syrup, nougat and milky coffee. Around the edges, toasted almonds and marzipan make an appearance, with some fresh nutmeg grated on top for good measure.

Palate: Through a core of winey-woodiness, there’s PX-soaked sultanas, ginger cake, more of that beautiful maltiness and some tartness from cherries and cranberries. The tone is darker than the nose thanks to blackcurrants, dark chocolate and liquorice taking centre stage. Although there’s enough rye bread, stewed orchard fruit, aniseed and caramel to keep thing interesting. The palate is also earthier than the nose and a touch too tannic.

Finish: Some of those tropical and darker fruit notes echo into the finish, which also has a tang of balsamic vinegar, a sprightly touch of peppermint and more of that red wine funk.

Part of Starward’s signature style comes from ageing its spirit in Australian wine barrels

Starward Left-Field Cocktails:

Left-Field and Tonic

30ml Left-Field
100ml tonic water

Build all ingredients over ice in a highball glass. Garnish with a wedge of grapefruit (orange will do in a pinch).

Starward Spritz

30ml Left-Field
30ml rose vermouth
90ml grapefruit soda

Build all ingredients over ice in a wine glass and garnish with a mint sprig and grapefruit wedge.

New World Sour

50ml Left-Field
20ml lemon juice
15ml Australian red wine
20ml sugar syrup
20ml egg white

Dry shake all ingredients but the red wine in a cocktail shaker, add ice and shake again. Serve on the rocks then gently pour the red wine into the glass

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Master of Malt tastes: Bowmore 27 Year Old – Timeless Series

Kristiane Sherry

February 22, 2021 11:55 am

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This week we’re revelling in a gloriously aged single malt from an Islay exemplar. Say hello to Bowmore 27 Year Old – Timeless Series! It’s a truth universally acknowledged that…

This week we’re revelling in a gloriously aged single malt from an Islay exemplar. Say hello to Bowmore 27 Year Old – Timeless Series!

It’s a truth universally acknowledged that the mail is a highlight of any given lockdown day. Last week, a truly intriguing parcel arrived. I’d put my name down for a Bowmore Twitter Tasting (keep your eyes peeled this Thursday evening!), but what I held in my hands was a whole host of deliciousness from the Islay distillery all bundled up in one box. One jewel that especially stood out? Bowmore 27 Year Old – Timeless Series.

The biggest challenge was keeping the news, the sample and its tastiness quiet until today. And then saving some of the liquid for Thursday’s tasting. Damn you, embargo! TL;DR: this whisky is gorgeous, and I can’t quite believe I get to taste it.

The beautiful Bowmore Distillery

After all this promise and hyperbole, what actually is it? Bowmore is one of Scotland’s oldest distilleries with a recorded heritage stretching back to 1779. And it’s become something of an Islay icon; its signature balance of tropical fruit, approachable smoke, and a coastal influence has won it fans all over the world. The team at the distillery often talk about how its Warehouse No.1, which sits right against the glimmering expanse of sea known as Loch Indaal, is one of the longest standing maturation warehouses. With the distillery’s storied history such a key theme, it makes sense to group together a range of much older expressions under one banner, and here we have a new expression in the Timeless Series.

Pleasingly, we get quite a lot of detail about this bottling. The single malt comprises liquid that spent 15 years in both ex-bourbon and ex-sherry casks (although at this point we don’t know exactly what type of sherry). Then it was transferred into first-fill Oloroso butts for the remaining 12 years – and this shines through via the gorgeous heap of dried fruit and almond on the nose. It’s then been bottled at cask strength – here that means 52.7% ABV. There are 3,000 bottles available globally, and we’ve got some here at MoM Towers! (Though it may have sold out by the time you read this. In which case, sorry!) At £1,500 a bottle it’s not cheap, but it really is something wonderful. (There’s also a 31yo travel retail exclusive, but you’ll have to keep an eye on Twitter on Thursday evening for more on that!).

The longer you age a whisky, the trickier it can be to achieve that balance between spirit and cask. As Ron Welsh, Bowmore’s master blender puts it: “With Bowmore Timeless Series, the key is the careful selection of the right casks, at the right time. This enables us to determine when the spirit has reached its peak, or if it should be left longer to develop its character further. This careful balance is vital to ensuring we allow the character of our whiskies to be optimised and can, therefore, promise exceptional flavour delivery.”

Bowmore’s also teamed up with French film director and artist Thomas Vanz to create an audiovisual digital immersion to support the launch of Bowmore 27 Year Old – Timeless Series. You can check it out here at bowmore-experience.com!

Tasting Bowmore 27 Year Old – Timeless Series

Bowmore 27 Timeless Series and its fancy box

Crucial stuff now: what does it actually taste like? Here are my thoughts:

Appearance: Deep amber

Nose: Opens with oodles of raisins, sultanas and prunes all wrapped up in marzipan. Then comes the gentle beach bonfire smoke, balanced out with cinnamon and toffee apple vibes. There’s a reminder of the traditional Bowmore tropical fruit too, a suggestion of mango and papaya. Then the smoke gets a smidge more medicinal with time.

Palate: Hugely mouth-filling, pretty viscous, gently warming. The dried fruit cake elements continue, and they’re joined by just-crushed coffee bean, honey, and cigar smoke elements. Old leather, orange oil, proper vanilla pod, and black cherry come through, too.

Finish: It’s all about that cigar-bonfire hybrid smoke, cracked black pepper, and is reminiscent of seaweed. It’s long and just keeps developing on the palate.

Overall: Gloriously complex and like smoking the most decadent cigar on a seriously sumptuous sofa in a library filled with dusty books.

And if that’s not enough, it comes in a really rather fancy sand timer-shaped box. Complete with an actual sand timer. It’s set for three minutes, which is apparently how long you should savour the nose for. I say sit with it for as long as you can. It’s really rather lovely, and getting to taste it has been an enormous luxury, and a true highlight in these monotonous lockdown times.

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What we’re treating our mums to this Mother’s Day

Master of Malt

February 19, 2021 10:00 am

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We know our mums are awesome all year round – but we still want to make them feel loved on Mother’s Day! This is what Team MoM is picking up…

We know our mums are awesome all year round – but we still want to make them feel loved on Mother’s Day! This is what Team MoM is picking up for their mas this 14 March.

Mum, mother, mom, mam, mama, amma, ma, The Mothership… We all call our mums different things here at MoM Towers (heck, it’s even almost in our own name!). The mothers either in or represented across the building (ok, we’re largely working remotely right now) come in all forms, too: single mothers, adoptive mothers, working mothers, working-plus-homeschooling mothers, mothers raising children together, step mothers, cat mothers, dog mothers, even plant mothers. Maybe we’re desperately missing our mothers. Motherhood looks different for everyone, and we want to celebrate it all year round, not just on Mother’s Day (14 March, if you still need to mark the diary!).

This year we thought we’d widen the conversation around motherhood. We asked people from across Team MoM to pick out a pressie for their ma. But we also asked people for their favourite quotes about motherhood, from books and poetry to TV and film. Read on, enjoy, get some inspiration, but most of all, let’s celebrate mothers!

Mother’s Day gifts from Team MoM

Lauren Cremin, Fulfilment Assistant: Mór Irish Gin

This Mother’s Day, I’ll be treating my mum to a bottle of Mór Irish Gin. My mum LOVES a good G&T, especially one that gives a nod to her Irish heritage and that she can sip whilst reminiscing about her own mum who was actually from Abbeydorney, also in County Kerry! 🥰 Luckily, we have been surviving lockdown together so I’m sure if I ask nicely she’ll let me have a glass or two!

“I’m not a regular mom, i’m a cool mom, right, Regina?” – June George, Mean Girls

Emma Symons, Customer Relations Advisor: Hermitage 2005 Chez Richon Grande Champagne Cognac

Mum’s not a big spirits drinker, but a few Christmases ago, I bought myself a bottle of Hermitage to open after dinner. Feeling festive, Mum had a taste and discovered out she absolutely loved it! She ended up buying a bottle herself to share with dinner guests, which I know went down very well and wrapped up many a successful gathering – so well that it ran out a long time ago. I think this will be a lovely reminder of happy get-togethers and something to look forward to sharing around a table again one day in the not too distant future!

Henry Jeffreys, Features Editor: Chapel Down Sparkling Bacchus

My mother loves a glass of bubbly so I think she’s going to enjoy this Kentish sparkler. It’s made from Bacchus, a grape that when grown in England tastes distinctly of elderflowers, another one of my mother’s favourite things. Here’s to you mum, let’s hope you get to play with your grandchildren again soon.

“A good mother loves fiercely but ultimately brings up her children to thrive without her. They must be the most important thing in her life, but if she is the most important thing in theirs, she has failed.” – Erin Kelly, The Burning Air

Holly Perchard, Customer Relations Advisor: Gin Mare Gift Pack with Lantern

This Mother’s Day I’m definitely going to be getting my mum the Gin Mare gift pack with the gorgeous white lantern. Not only will the gin go down a treat, but we also get a nice lantern to put around the house! Daughter of the Year?

Kristiane Sherry, Editor: J.J. Corry The Sonas

I’m going to treat my mum to a bottle of The Sonas. It’s really deliciously soft Irish whiskey and its name means ‘happiness’ – which seems fitting for Mother’s Day! She’s in a bubble with my grandma too, so hopefully they can share a dram of happiness together.

“Anyone who ever wondered how much they could love a child who did not spring from their own loins, know this: it is the same. The feeling of love is so profound, it’s incredible and surprising.” – Nia Vardalos, Instant Mom

James Ashby, Stock Control and Replenishment Coordinator: Lind & Lime Gin

I’ll probably get my mother a bottle of gin, like Lind & Lime, Twisted Nose or Mermaid Gin. She’ll enjoy the gin and then add some bottle lights to them to use as a lamp.

Abbie Green, Customer Relations Advisor: Veuve Clicquot Brut Yellow Label

For Mother’s Day this year, I am going to buy my mum her absolute favourite bottle of Champagne: Veuve Clicquot Brut Yellow Label. I chose it because this Champagne brings joy to everyone, just like my mum! It’s the perfect gift for any occasion.

“Mothers are all slightly insane” – J. D. Salinger, The Catcher in the Rye

Jess Williamson, Content Assistant: Bathtub Gin

My mum adores Bathtub Gin, even more so after we both became obsessed with Negronis together! It’s the gin she always ends up going back to no matter what, so it’s a failsafe pressie that she’ll definitely love. I won’t be able to share a G&T (or Negroni) with her this year, but at least I’ll know she’ll be enjoying whatever she makes!

Guy Hodcroft, Buyer: Foursquare Spiced Rum

During a trip to Barbados in the late 1990s (a trip to which, I should add, my brother and I were NOT invited), my mother developed a taste for the excellent spiced rum produced by Foursquare. Used as a tot in coffee for a winter warmer or a base for tropical cocktails in summer, it has become a firm favourite.

Whether you’re a mum yourself or celebrating yours (or both!), Happy Mother’s Day!

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Cocktail of the Week: The Queen Mother

Henry Jeffreys

February 17, 2021 4:00 pm

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Today, we’re making a cocktail with one of France’s greatest aperitifs, Dubonnet, and named after a departed member of the Royal family. It could only be the dear old Queen…

Today, we’re making a cocktail with one of France’s greatest aperitifs, Dubonnet, and named after a departed member of the Royal family. It could only be the dear old Queen Mother!

A few years ago I was planning to write something on Dubonnet and so asked on Twitter who looked after the marketing for the aperitif. I got some very funny replies along the lines of ‘two sleepy old men with a fax machine.’ It’s that sort of brand: globally famous but not a priority for its owners, Pernod Ricard. There’s no fancy marketing campaigns for poor old Dubonnet featuring beautiful young people responsibly partying the night away.

The American branch of the Dubonnet family, made in Bardstown, Kentucky by bourbon producer Heaven Hill, at least has its own website; the French-made original doesn’t appear to have one.

The original recipe

Dubonnet was invented in 1846 Joseph Dubonnet. Reading the American website, he’s called Sir Joseph Dubonnet. There’s no explanation, however, of why or how he obtained a British title so we’re just going to stick with plain Joseph (His grandson Andre Dubonnet was made Chevalier of the Légion d’honneur, a sort of French knighthood and sounds like a right character). Anyway, his invention is part of the great family of wine-based French aperitifs that get their bitterness from quinine, others include Byrrh and Kina Lillet. Apparently, it was originally meant as a malaria remedy for French legionnaires.

A lady enjoying Dubonnet responsibly with her cat

It’s still made from classic southern French grapes including Grenache, Macabeo, and Carignan which are fortified with grape spirit to prevent fermentation, and then aged for around three years. The process is quite similar to Pineau des Charentes. This alcoholic grape juice is flavoured with various botanicals including quinine, cacao, orange peel, cinnamon, green coffee and elderflower. As with many French aperitifs, the alcohol level has been reduced over the years and now sits at 14.8% ABV.

The US version formulated by Heaven Hill is quite different being made with Californian wine and flavoured with black currant and black tea as well as quinine. According to an article in Punch, it is in fact closer to the original but we have no way of corroborating this.

The Royal connection

It might not be loved by Pernod Ricard but Dubonnet has an impressive fan club. It’s something of a cult drink among bartenders. Then there’s the royal connection: the Queen and her late mother were noted Dubonnet drinkers. A Gin & Dubonnet was the Queen Mother’s favourite drink so much so that when drunk in her favourite ratio, two parts Dubonnet to one part gin, it’s now named after her. Feel free to add a ‘God, bless ‘er,’ every time you say its name.

A few of these a day didn’t seem to do her any harm as she died in 2002 at an impressive 102 years old. I hope she got her letter from the Queen when she hit 100. Her cocktail is almost identical to something in The Savoy Cocktail Book called the Zaza except the Zaza uses a 1:1 ratio.

As the Queen Mother was a famous gin lover (in fact all the older Royals are, Prince Charles loves a Dry Martini), perhaps the Zaza should be the Queen Mother. Especially as Zaza is a diminutive of Isabella ie. Elizabeth.

Whatever you want to call it, this is a great throw-it-together sort of cocktail. You can serve it straight up, or on the rocks, play around with the ratios as much as you like, add a dash of orange bitters, or mix things up by swapping the Dubonnet for sweet vermouth (when it becomes a Gin & It) or even sloe gin. It’s so versatile that you’d think someone at Pernod Ricard head office would do something with it. Perhaps a campaign to appeal to the long-neglected older drinker?

Image courtesy of Dubonnet

Here’s how to make a Queen Mother:

60ml Dubonnet
30ml Bathtub Gin

Add the ingredients to an ice-filled shaker, and stir for one minute. Strain into a chilled coupette and serve with an orange twist.

The Cocktail Dictionary by Henry Jeffreys is published by Mitchell Beazley and available from all good bookshops.

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Top 10 delicious drinks for Mother’s Day!

Jess Williamson

February 17, 2021 10:54 am

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Mother’s Day is fast approaching! Don’t forget to treat your mum with something tasty – luckily we’ve rounded up a whole range of gift-worthy tipples right here… This is your…

Mother’s Day is fast approaching! Don’t forget to treat your mum with something tasty – luckily we’ve rounded up a whole range of gift-worthy tipples right here…

This is your friendly reminder to get your hands on something delicious for Mother’s Day (it’s on 14 March, FYI). Nothing beats cracking open a bottle together, though this year it’s probably going to be a little different – let the Zoom drinks commence! Nonetheless, you can rest easy knowing that you picked out a top bottle for her to enjoy for the occasion.

Brilliant bottles await!

Lind & Lime Gin

Your mum will love a gorgeous bottle of delicious gin, and that’s exactly what we have here – Lind & Lime Gin is the first release from Edinburgh’s Port of Leith Distillery! The zesty spirit was inspired by Dr. James Lind of Edinburgh, who first made the link between citrus fruits and scurvy. Alongside a good dose of lime citrus there’s pink peppercorn and juniper spice, too. Plus, after it’s been drunk, you could use the bottle for all sorts of other purposes. Candle holder. Vase. Lamp. The list goes on!

What does it taste like? Bright citrus, fresh and authentic. Juniper is oily and subtly spicy, bolstered by pink pepper and cardamom warmth.

Jaffa Cake Rum

Orange and chocolate. A dynamic duo, and flavours you’ll often find in aged rum. The folks behind Jaffa Cake Rum went one step further, a blended Caribbean rum with real life Jaffa cakes, alongside oranges, fresh orange peel and cocoa powder! Make sure to whip your mum up a Rum Old Fashioned, garnished with a Jaffa cake – failing that, a ribbon of orange peel will do. Mother’s Day drinks, done!

What does it taste like? Zesty orange, cake-y vanilla, and tropical fruit tang, with dark chocolate and bittersweet coffee bringing balance.

Dalwhinnie 15 Year Old

Whether your mum is a seasoned sipper or looking to explore the world of whisky, Dalwhinnie 15 Year Old is a superb choice. The delicate and flavoursome Highland single malt was aged in a combination of ex-bourbon and ex-Oloroso sherry casks, with just a smidge of smoke running through it. Sublime stuff, and maybe she’ll even share a dram with you if you’re nice enough to give it to her!

What does it taste like? Oily and nutty, with almond and butterscotch alongside heather honey, malt biscuits, and oaky vanilla.

Chapel Down Sparkling Bacchus 2019

Our Kentish neighbours at Chapel Down know exactly how to make the most out of their Bacchus grapes, and this sparkling wine is one such example! This is a wonderfully refreshing English wine, brimming with vibrant fruit and gentle vanilla notes, all carried by fine bubbles. The perfect bottle to pop open on 14 March!

What does it taste like? Elderflower, pineapple, mango, citrus, cut grass, and nectarine.

Mermaid Pink Gin

Remember what we said literally just now about beautiful bottles and delicious gin? Well, not to hammer the point home, but we’ve got another brilliant example here from the Isle of Wight Distillery! It’s a blushing variant of its gorgeous Mermaid Gin, infused with strawberries from the aforementioned isle. Think bright berry fruitiness balanced by savoury rock samphire and herbaceous Boadicea hops, and you’re there. Pair with a splash of elderflower tonic and handful of fresh strawberries, and serve it straight to your mum. A sure way to become the favourite!

What does it taste like? A burst of bright berries initially, with citrus and piney notes, balanced by subtly coastal samphire.

Starward (New) Old Fashioned

Mother’s Day calls for cocktails! Though if you’re not familiar with the ol’ shaker or stirrer, a pre-bottled serve might be the best option. This is the (New) Old Fashioned from Starward in Australia, made with its very own whisky, house-made bitters, and, for an extra Australian touch, wattleseed demerara syrup. If you have ice and a glass, then you’re ready to serve this tasty tipple!

What does it taste like? Sharp orange, stewed berries and strawberry jam, oak, a hint of mint leaf.

Project #173 Pineapple Rum

A tropical treat for you from the Project #173 range, made with a delicious top-quality rum base which has been flavoured with the tangy delights of pineapple! It’s totally gift-worthy too, because it’s presented in a bottle adorned with actual 23 karat gold leaf. Go on and make Mother’s Day Daiquiri with this. It’s like a normal Daiquiri, except you’ve made it on Mother’s Day without being asked!

What does it taste like? Vibrant pineapple, and tangy tropical fruit, with fried banana, runny caramel, and a crackle of peppery spice.

Dr. Squid Gin

Yes, this is unusual, but that’s what makes this Cornish tipple amazing! Dr. Squid Gin is from the Pocketful of Stones Distillery in Penzance, and it’s made with real squid ink – we know you saw that one coming, you read the name, right? As such, there’s a coastal touch to the spirit, balanced by those classic notes of juniper, citrus, and spice. As if it wasn’t cool enough, it even turns bright pink when mixed with tonic water! And it’s presented in a copper flask! See? Cool!

What does it taste like? Juniper and citrus kick it off, with a subtly savoury sea breeze running through, along with a helping of sweeter florals.

Caorunn Small Batch Gin

First things first, if you’re going to give Caorunn Gin to your mum, you’re going to have to know how to pronounce it. It’s ‘ka-roon’. You’ll also probably want to know what’s in the Scottish spirit, and it’s local botanicals galore! Hand-picked rowan berry, heather, coul blush apple, and dandelion feature in here, and its signature serve is with a good quality tonic and slice of apple to garnish.

What does it taste like? Floral heather, woody juniper, and green, leafy notes, with a burst of citrus and spice.

Drinks by the Dram 12 Dram Premium Gin Collection

Drinks by the Dram has taken all the hard work out of choosing by doing it for you, rounding up 12 of its favourite gins in this gorgeous collection. Within you’ll find 12 wax-sealed 30ml drams from all over the world – we’re talking England, Australia, Finland, and more! It’s the perfect shape for easy wrapping (should you be so inclined), though covered in florals it’s pretty just as it is.

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Happy 4th birthday to That Boutique-y Gin Company!

Adam O'Connell

February 16, 2021 11:00 am

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That Boutique-y Gin Company is now four-years-old and we’re celebrating in the only way that makes sense. With lots of tasty gin! It’s been four years, 48 months and 1464…

That Boutique-y Gin Company is now four-years-old and we’re celebrating in the only way that makes sense. With lots of tasty gin!

It’s been four years, 48 months and 1464 days since That Boutique-y Gin Company (TBGC) decided to turn a love of all things juniper into a brand that produced and bottles top-quality gin. A commitment to fun, flavour and innovation has led to a range that features original creations and collaborations with some of the finest distilleries around. And it’s picked up the odd award or two along the way…

To celebrate the occasion, we’re giving YOU a tasty pressie. Over the course of the next couple of weeks, a host of That Boutique-y Gin Company’s tasty expressions will go on sale, as will some incredible rums, whiskies and gift sets from across the whole Boutique-y range (you know there are a Boutique-y Whisky and Rum too, right?). It beats cake and candles. Well, we might still have some cake. While we’re enjoying some of the most delicious gins around! Here are just some of the expressions on sale now…

It’s That Boutique-y Gin Company’s birthday!

Spit-Roasted Pineapple Gin

A flavoured gin with tropical tastiness at its core, Spit-Roasted Pineapple Gin is one of the brand’s most popular releases for good reason. It’s made by roasting whole pineapples on a spit with Demerara sugar until they’re gloriously caramelised. These are combined with a bold gin to create a spirit just waiting to be enjoyed neat, in cocktails or paired with Coke, tonic or Ting.

What does it taste like?

Authentic pineapple sweetness, with waves of sharp citrus, earthy juniper, sugar caramelising in a pan, mouthwatering tropical fruit, orange blossom, lightly charred sugar and cardamom.

What’s the deal?

It was: £29.95, it’s now: £26.95

Rhubarb Triangle Gin

Rhubarb has become the most popular gin flavours, probably for the same reason it’s so tasty in crumble, and Rhubarb and Custard sweets. People just love that tangy, sweet profile and you’ll find plenty of that in this gin. The name refers to where the rhubarb is sourced from, an area of West Yorkshire, England famous for producing vast quantities of the colourful vegetable.

What does it taste like?

Fresh, aromatic and earthy rhubarb, citrus peel freshness and plenty of earthiness from juniper.

What’s the deal?

It was: £29.95, it’s now: £23.95

Moonshot Gin

Mankind took one giant leap when it walked on the moon back in ‘69. That Boutique-y Gin Company then made what I think we can all agree is a contribution of a similar magnitude by creating a gin with botanicals that were rocketed off to space. The likes of juniper, coriander, cubeb pepper, fresh lemon peel, chamomile flowers, cardamom, dried bitter orange peel, cinnamon, liquorice root, angelica and even moon rock from a lunar meteorite were launched into the final frontier before being sent back to earth to be distilled and bottled up in the aptly named Moonshot Gin.

What does it taste like?

Candied peels, starfruit, warming juniper, lemon thyme, cassia, black pepper, rounded citrus flesh sweetness, a touch of lemon sherbet and coriander seed and notes of ginger beer and grapefruit.

What’s the deal?

It was: £29.95, it’s now: £21.95

Aye Gin

When That Boutique-y Gin Company considered whether it was a good idea to blend pot still gin with Scotch whisky, there was only one response necessary, aye! The spirit, which was also aged, re-distilled and then bolstered with distillates from Christmas cake, walnut, raisin, orange peel, cinnamon and clove is a delicious and innovative treat that shows off the brand’s experimental side in style. Aye Gin makes an amazing Negroni.

What does it taste like?

Bright and decadently floral, with angelica, orange blossom, honeysuckle, juniper, aromatic cinnamon, lemon thyme, earthy vanilla, bergamot, grapefruit peel and gingerbread.

What’s the deal?

It was: £29.95, it’s now: £23.95

Strawberry and Balsamico Gin

That Boutique-y Gin Company has put together all kinds of classic flavour combinations together over the last four years, like chocolate and orange or chocolate and cherry, but everyone’s favourite sweet treat isn’t the only ingredient that can be paired to great effect. Strawberries and balsamic vinegar (Aceto di Balsamico tradizionale di Modena DOP aged between 12 and 25 years in casks made from chestnut, no less) have been brought together alongside black pepper, cherry, oak, mulberry, ash and juniper to create this delightful and distinctive gin.

How does it taste?

Freshly-picked strawberries sweetness, lots of herbal notes (especially basil and dill), warm peppery juniper, subtle loose-leaf tobacco smoke and of course, that delicious balsamic.

What’s the deal?

It was: £29.95, it’s now: £23.95

TBGC Unique-y Gin gift set

If the birthday atmosphere has got you in the mood to pick somebody up a present (including yourself, we all deserve a treat every now and again), then this Unique-y Gin Set is just the thing. Within the colourful, shiny walls of this handsome little box, you’ll find four different 50ml bottles of unique gin, including Mojito Gin, Cold-Brew Coffee Gin and more.

What’s the deal?

It was: £19.95, it’s now: £16.95

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New Arrival of the Week: Old Perth Cask Strength

Henry Jeffreys

February 15, 2021 4:00 pm

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This week we are delighted about the return of one of the grand old names of Scotch whisky, Old Perth, with a beautiful sherry-aged blended malt and a mighty cask…

This week we are delighted about the return of one of the grand old names of Scotch whisky, Old Perth, with a beautiful sherry-aged blended malt and a mighty cask strength version.

If you walk around Perth today, you’ll see evidence of its proud whisky heritage. It’s there in the grandeur of the town’s architecture which seems quite out of scale for a city of 50,000 people and you’ll see ghost signs advertising Old Perth whisky. Well, these are ghost signs no longer as the family firm Morrison Scotch Whisky Distillers has brought whisky back to the town and resurrected this great brand.

First, a bit of history

Known as the Gateway to the Highlands, the city of Perth was ideally placed for merchants to buy characterful malt whiskies from the north and blend them with the lighter spirits of the Lowlands to create a consistent product to sell in Edinburgh, Glasgow, London and export around the world.

Scotch whisky as we know it was to a large extent a Perth creation and with the coming of the railways, Perth’s first station was built in 1848, the city boomed. Giants warehouses were built providing employment for thousands whilst the whisky barons spent their leisure time in the city’s fashionable gentlemen’s clubs.

The city was home to some of the biggest names in Scotch whisky including Matthew Gloag, Arthur Bell and John Dewar. There’s a fourth name that’s not so well known but deserves to be put alongside them: Peter Thomson.

Peter Thomson whisky van (photo courtesy of Morrison Distillers)

Enter, Peter Thomson

The youngest of three brothers, Peter Thomson set up his business in 1908 at 202 High Street Perth but the family had been in the whisky trade for much longer. Peter’s father Alexander Thomson ran a grocery and whisky shop. Going further back, in 1837 John Thomson acquired the Grandtully distillery which remained in family hands until it closed in 1914. And further back still, according to family legend the Thomsons were too busy distilling and drinking whisky to take part in the Highland Rebellions of 1715 and 1745.

He was a canny businessman and the firm weathered the economic storms following the first world war. In the 1920s it launched Beneagles blended whisky containing a sizable proportion of Macallan single malt as well as high-quality grain whisky from the North British distillery in Edinburgh which the Thomson family had shares in. They also launched a premium whisky called Old Perth.

Peter Thomson died in 1939 and his son David Kinnear Thomson took over but the following year he was captured by the Germans at Dunkirk and saw out the war in a POW camp. Fortunately, the firm was in the more than capable hands of his secretary, Miss Cameron, who managed the firm until the war ended. In fact, it’s said she carried on the day to day running of the firm even after the war whilst David networked, socialised and promoted the business around the world. We’d probably use the term ‘Brand Ambassador’ today.

A pioneering firm

The firm became known for its innovative marketing including ceramic whisky miniatures in the shape of curling stones, the Loch Ness monster, a golden eagle and, most magnificent of all, a Thistle and the Rose chess set portraying Scotland’s great rivalry with England. The pieces are figures from British history including Mary Queen of Scots, Elizabeth I and Robert the Bruce filled with Beneagles whisky. The empty vessels come up quite often on Ebay.

Peter Thomson was innovative in other ways. In the 1960s, the family took the bold decision to sell Macallan on its own. It’s hard to imagine now when Macallan is a globally-renowned luxury goods brand but most malt distilleries had no reputation amongst consumers. Peter Thomson obtained exclusive rights to sell Macallan and by 1985 they were selling 10,000 cases a year. So successful were they that Macallan eventually decided to handle sales themselves.

Old Perth Cask Strength is its natural habitat

Old Perth Cask Strength in its natural habitat

Decline and revival

By this time, however, the family no longer controlled the firm. It was sold to a Cypriot businessman and later became incorporated into Whyte & Mackay. One by one, the great names of Perth whisky left the town of their birth.

But some of that life returned in 2005 with the creation of Morrison & Mackay by Kenny MacKay, a former employee of Peter Thomson, Rob Starling, and Brian and Jamie Morrison, formerly of Morrison Bowmore. They opened a single malt distillery, Aberargie, outside the city in 2017. Last year, the company rebranded as Morrison Scotch Whisky Distillers.

They also acquired the Old Perth brand name from Whyte & Mackay and relaunched it as a blended malt whisky inspired by the original. Just landed at Master of Malt, we have two new expressions: a 46% ABV sherry cask, and a 58.6% ABV cask strength version. Both are truly superior blends that pay tribute to Perth’s rich whisky heritage. If you like a luxurious sherry cask malt packed with dried fruit and spices, you’ll love Old Perth. Here’s the tasting note for the cask strength version:

Tasting note from the Chaps at Master of Malt

Nose: Toffee penny, cherry jam, and bundles of dried fruit.

Palate: Earthy root ginger spice, cinnamon stick, and toasted barley.

Finish: Brandy-soaked raisins and burnt brown sugar on the finish.

Old Perth Original and Cask Strength are available from Master of Malt.

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Master of Malt Blog

Category: We’re drinking…

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Starward Left-Field Cocktails:

Tasting Bowmore 27 Year Old – Timeless Series

Mother’s Day gifts from Team MoM

Lauren Cremin, Fulfilment Assistant: Mór Irish Gin

Emma Symons, Customer Relations Advisor: Hermitage 2005 Chez Richon Grande Champagne Cognac

Henry Jeffreys, Features Editor: Chapel Down Sparkling Bacchus

Holly Perchard, Customer Relations Advisor: Gin Mare Gift Pack with Lantern

Kristiane Sherry, Editor: J.J. Corry The Sonas

James Ashby, Stock Control and Replenishment Coordinator: Lind & Lime Gin

Abbie Green, Customer Relations Advisor: Veuve Clicquot Brut Yellow Label

Jess Williamson, Content Assistant: Bathtub Gin

Guy Hodcroft, Buyer: Foursquare Spiced Rum

The original recipe

The Royal connection

Here’s how to make a Queen Mother:

It’s That Boutique-y Gin Company’s birthday!

First, a bit of history

Enter, Peter Thomson

A pioneering firm

Decline and revival

Tasting note from the Chaps at Master of Malt