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Master of Malt Blog

Tag: Agave

Cocktail of the Week: The Red Devil

Today we’re getting all diabolical with a special smoky Tequila from Maestro Dobel and a cocktail inspired by Día de Muertos. Agave 101 is that mezcal is smoky while Tequila…

Today we’re getting all diabolical with a special smoky Tequila from Maestro Dobel and a cocktail inspired by Día de Muertos.

Agave 101 is that mezcal is smoky while Tequila isn’t. Well, it’s time to tear up the rule book because Maestro Dobel has just launched Humito, a smoky spirit which the company claims is the “world’s first smoked silver Tequila.” We won’t get into an argument about who got there first only to say that there are other smoked Tequilas out there and, in the distant past, agave used in Tequila production would have been cooked over wood. Maestro Dobel won’t tell exactly how its process works, only to say that it involves: a secret technique that harnesses mesquite wood”. And who doesn’t love a secret technique?

We tried it earlier this year at a special evening put on by Maestro Dobel. The brand is owned by the Beckmann family who also own Jose Cuervo, but Maestro Dobel is independent. Over the course of the evening we tried a number of Tequilas from the range: first the Diamante which is an aged blanco Tequila, the world’s first, apparently. This is like the white rum of the Tequila world, aged in oak and then filtered to remove colour. It’s a category that has inspired a certain amount of scepticism among Tequila fans. Why remove the colour? But it certainly tastes good, the ageing giving it a gentle creaminess without masking any of the fruity character. We also tried a very special Tequila called Maestro Dobel 50 1•9•6•7 Extra Añejo. It was created for the 50th birthday of Juan Domingo Beckmann (born in 1967) who started the Maestro Dobel brand. It’s a blend of five to seven-year-old spirits aged in a mixture of new American and French oak, blended and finished in sherry casks. There’s no filtering here. In its colour and flavour, it’s not unlike a very swanky rum. The price is pretty swanky too: it’s only available in a few select hotels where a measure will  cost you about £200!

Which makes the Humito at £43 sound like a terrific bargain. It’s a delicious drop too, lots of fruity aromatic agave character, very smooth, with the smoke present but sort of lingering in the background. Like a good drummer. We tried it in conjunction with food from top Brazilian chef Rafael Cagali from Da Terra in East London (who won a Michelin star earlier this year). 

Maestro Dobel Humito

Serving suggestion

Humito is a great cocktail Tequila providing lots of character but it’s not overpowering like some mezcals can be. In fact, it’s rather like adding a teaspoon of mezcal to a Tequila cocktail. To tie in with Día de Muertos, which is turning into quite the international event, Maestro Dobel has come up with a suitably diabolical cocktail called the Red Devil which accentuates Humido’s subtle smokiness with hibiscus syrup. Rafael Cagali has even come up with some recipes to go with it including beef tartare and mackerel croquettes but we are sure it will go equally well with nachos.

Right, got your red horns on? It’s time to make a Red Devil:

40ml Maestro Dobel Humito
15ml fresh lemon juice
5ml agave syrup
10ml hibiscus syrup

Add first three ingredients into ice-filled highball glass and give it a good stir. Top up with soda water, stir again and pour on the hibiscus syrup. Garnish with a lemon wheel. 

 

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Five eco-friendly distilleries

From carbon emissions to wasteful byproducts, spirits production is a strain on nature, with the average 750ml bottle producing more than six pounds of CO2* (equivalent to a seven-mile car…

From carbon emissions to wasteful byproducts, spirits production is a strain on nature, with the average 750ml bottle producing more than six pounds of CO2* (equivalent to a seven-mile car journey), according to the Beverage Industry Environmental Roundtable. The second part of environmental series this week, we shine a light on five eco-friendly distilleries that take sustainability seriously…

Distilling is an art. It’s an expression of nature, creating complex flavour patterns – from delicate floral to powerful smoke – using little more than some combination of raw ingredients, yeast, water and occasionally wood. And yet, despite being au naturel in spirit, the production chain is liable to wreak havoc on mother nature. Generally speaking, the higher the ABV, the higher a product’s carbon footprint.

There’s the environmental impact of farming the base ingredient, be it sugarcane, grain, agave, grapes, or potatoes. This includes fertilising, watering, harvesting, processing and transporting the crops, as well as the impact on local wildlife and biodiversity. Distilling, as you’ll know, requires lots of energy (and creates plenty of waste) as does bottling, packaging and storing the resulting booze. Then, that precious liquid is freighted by air and sea across the globe – usually heavy glass bottles wrapped in plastic and cardboard boxes – for our drinking pleasure. Yikes.

The good news? It doesn’t have to be this way. From multinational companies to fledgling distillers, spirits producers of all sizes are busy taking steps towards a greener future. Looking across renewable energy, water use, philanthropy and more, we’ve highlighted five spirits distilleries that are going above and beyond to make sure their craft is kinder on the planet without compromising on taste. That’s the spirit.

The absolutely lovely Absolut distillery in Sweden

The Absolut Company, Sweden

One of the most sustainable spirits-makers in the world, Absolut Vodka’s Åhus-based site only uses green energy generated by hydro power, and its entire distillation process is carbon neutral. The Absolut Company works with local farmers to ensure minimal amounts of fertilizers and pesticides and little-to-no irrigation. Wheat stillage, a byproduct of production, is sold to local farmers and feeds 250,000 pigs and 40,000 cows a day. The site aims to be entirely zero-emissions, zero-waste and 100% recycling by 2040.

Belgrove Distillery, Tasmania

Not only is Belgrove Australia’s first dedicated rye whisky distillery, it’s also home to the only biodiesel-powered still in the world (a type of biodegradable fuel made from waste cooking oil – in this case, sourced from a local chip fryer). Owner Peter Bignell grows his own grain, ferments, distills and barrel ages on-site. A reclaimed laundromat tumble dryer is used for malting and spent mash is fed to his sheep (apparently he’s thinking of using sheep dung instead of peat in the malting process – watch this space). The water used to cool his still is sourced from an on-site dam, while any waste water is either recycled or used for irrigation.

Square One Organic Spirits, US

From wind-powered energy to carbon-neutral labels, every aspect of Square One’s Wyoming-based distilling operation is organic and eco-friendly. Founded in 2006 by environmentalist Allison Evanow, each of its various spirits is made from 100% organic American-grown rye and water from the Teton Mountains, with no GMO yeasts, chemical additives or synthetic de-foaming agents used in the production process. Not only are the bottle labels paper-free – made with bamboo, sugarcane and cotton – but the ink is soy-based too.

Jimador harvesting agave for the Patron distillery

Patrón Tequila, Mexico

Hacienda Patrón is big on sustainability, being the first distillery to use a natural gas pipeline as its proprietary energy source in a bid to reduce its carbon emissions. The Jalisco-based site uses a reverse osmosis water treatment to recycle 70% of the stillage from the distilling process – used in its cooling towers and for cleaning – and creates more than 5,500 tons of compost every year in agave fibres, which it donates to fertilise agave fields and green spaces in the surrounding community. Oh, and since 2015, the distillery has reforested around 16,000 trees.

Greensand Ridge Distillery, UK

The UK’s first carbon neutral distillery, Greensand Ridge, works with local farmers to transform surplus produce rejected by supermarkets into delicious rums, gins and fruit brandies. They’re big on ‘reuse or recycle’ – the team’s total non-recyclable waste output is one bag every six to eight weeks, a remarkable feat – and pride themselves on using non-biodegradable chemicals. Any plastics used are plant-based. From heat recovery systems to chemical-free production, environmental savviness is a top priority. And they make some cracking spirits, too.

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Rare single field Ocho Tequilas are here!

We have a treat this week, as Jesse Estes from Ocho talks us through his family’s single field vintage Tequilas. Oh, and coincidentally a consignment of these rare as hens…

We have a treat this week, as Jesse Estes from Ocho talks us through his family’s single field vintage Tequilas. Oh, and coincidentally a consignment of these rare as hens teeth spirits has just arrived at MoM HQ. What timing!

Perhaps more than any other individual, Jesse Estes’ father Tomas Estes is responsible for introducing Europe to Tequila. Originally from California, in 1976 Estes senior opened the first Pacifico restaurant in Amsterdam. A London branch opened in 1982 which became a celebrity hangout with Queen (the band) and Hunter S. Thompson both photographed there. Before Pacifico, Tequila was virtually unknown outside the Americas but in the ‘80s sales in Europe took off. In addition to the restaurants, Estes wrote a book on his favourite spirit and was made official Tequila ambassador for the EU by the CNIT (Camara Nacional de la Industria Tequilera).

Jesse and Tomas Estes

Tomas and Jesse Estes, and yes Estes junior is old enough to drink

In 2008, Estes teamed up with Carlos Camarena, an award-winning third generation Tequilero, to make Ocho Tequila. It was a very different market back then, according to Estes junior: “People laughed us out of the room when we talked about terroir.” The first batches only really sold through their restaurants, “we were never commercially-driven brand”, he said. Since then, the bar industry has changed immeasurably .

You can’t move for the word terroir these days in spirits. Much of this is nonsense (article coming soon!) but with Ocho Tequila it makes sense. Small differences in soil, altitude, and microclimate really can have an enormous effect on blue agave and the taste of the resulting Tequila, and each agave harvest is unique. “Tequila does not lend itself to consistency”, Jesse Estes told me. Most companies blend this variation away but Ocho Tequilas are bottled from single fields and harvests.He grew up taking yearly trips to Burgundy with his father where neighbouring vineyards can make wine that go for vastly different prices because of differences in the terroir. The aim with Ocho was to bring some of that sensibility to Tequila. Though unlike grapes, you don’t get a harvest from each field every year as the plants take on average eight years to mature.

All Ocho Tequila come from the family’s own fields. Jesse Estes told me that they harvest late to maximise sugar. Sometimes the fields smell of vinegar because the agave has already begun to ferment in the ground. Every batch is 100% agave, slowly steamed in brick ovens for 72 hours, fermented with wild yeasts, and double-distilled. There are no additives pre or post-distillation. As well as blanco unaged Tequilas, Ocho offers reposados (aged for eight weeks in ex-bourbon casks) and añejos (aged for at least a year). 

La Magueyra 2014

2014 harvest at La Magueyera

We spent a very happy morning at Cafe Pacifico in Covent Garden with Jesses Estes sampling our way through some of the range, and we were amazed at how different some of them are. You can really taste the difference between the fields – some are fiery and spicy, others sweet and floral. What they all had in common was that though they are distinctive, they are not difficult spirits for the uninitiated to appreciate, unlike some mezcals. There is a full range available exclusively to Master of Malt. Some are only available in limited quantities so you better hurry. I’ve picked out a few highlights:

Las Presas blanco 2018

“I love this field”, Estes told us.
Nose: pure and saline with a touch of mint.
Palate: olive brine, green fresh olives, you know those bright green Puglian ones.
Finish: green peppercorns. 

La Latilla blanco 2015

Nose: green banana, like a delicate rhum agricole.
Palate: sweet and smooth, vanilla, caramel, very creamy, refreshing acidity
Finish: black pepper.

Loma Alta blanco 2015  

Nose: really powerful, dark chocolate and vegetal notes.
Palate: aromatic pepper, pink peppercorns balanced by sweet toffee notes
Finish: very long, aromatic spicy notes.

La Magueyra 2014

Piña ready for cooking at La Magueyera in 2014

La Magueyera blanco 2014

Nose: lively and peppery, touch of paprika
Palate: intensely spicy, almost a chilli pepper burn from all that spice, but again there’s a sweetness that balances it.
Finish: creamy and long.

La Magueyera reposado 2014

As above but aged in oak for eight weeks.Nose: touch of toffee, aromatic.
Palate: floral, very big and spicy, touch of smoke here and then a caramel sweetness.
Finish: honey with lingering pepper.

 

 

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Five things you should know about agave

You’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative –…

You’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative – but how much do you really know about Mexico’s most beloved plant? MoM became acquainted at The Ginstitute’s Agave Sessions masterclass in London, hosted in partnership with Herradura Tequila…

Hands up, how often do you give thought to the raw ingredients that make up your favourite boozes? Our guess is, not too often. Understandably you’re probably more interested in the finished product, and hey – who can blame you?

For spirits holding a Denomination of Origin – which can only be made in a designated region, since their distinct characteristics are the product of their geographical environment – the plants they are produced from have a special significance and history, and this is especially true of Tequila, and, in turn, agave.

We headed to Notting Hill for an in-depth masterclass covering agave history, heritage and craft, nibbling tacos, sipping cocktails, and tasting our way through some of Mexico’s spirited creations. Here are a few things we learned along the way…

agave

You’ve presumably tasted a drink made from agave, but how much do you know about it?

#1: Agave is a type of lily

It may closely resemble a cactus, but the agave plant, also known as maguey, is actually a member of the lily family. It’s a pretty versatile, hardy crop, dating back to pre-Columbian Mexico. Back in 1650, Spanish priest and naturalist Friar Francisco Jiménez said the “plant alone would be sufficient to provide all things necessary for human life”, and could be used to make all manner of items from sandals to razors and even a tincture for bandaging fresh wounds.

#2 The plant has babies called pups

Agave takes around 10 or 15 years to flower, producing a large stem that shoots up several metres into the sky, known as a quiote. The flower is the largest produced by any plant in the world, and requires a fair bit of energy (read: sugar) to grow, so farmers cut the stalk off as it grows to make sure all that deliciousness stays in the piña. How, then, do they reproduce? Each agave produces around 18 genetically identical ‘pups’ around its base through the course of its life, which are connected by an umbilical root.

#3 Agave is the goth of the plant world

Agave is pretty self-sufficient and grows naturally with very little intervention. It’s one of just 10% of plants that performs photosynthesis at night time. While all those other mainstream sell-outs are busy using sunlight to grow, the agave uses the reflection of the sun on the moon. This gives it a pretty distinct advantage – there isn’t much water in the dry volcanic soil; using moonlight means the plant requires less water to grow.

agave

The Ginstitute’s Agave Sessions masterclass included some delightful cocktails

#4 They’re usually harvested at around eight years

Agave plants can take up to 10 years to reach maturity. While a handful of small growers will check each agave and harvest them individually when they’ve reached perfection – a time-consuming and expensive process – most do a ‘sweep harvest’ which is basically means ‘eh, most of them are ripe, let’s take them all’.

#5 There are more than 200 types of agave

The variety that goes in your Tommy’s Margarita is called Blue Weber, and there are strict rules that forbid Tequila producers from using other types of agave. That’s not to say you won’t find them in other agave-based sippers – you might’ve heard of Espadin, a large agave species, as well as Tobala, which, conversely, grows to around the size of a houseplant. The larger varieties can take decades to mature, some 10, 20 or even years. Some are very rich in sugars, which means the sap is very sweet, while others are far lower. Agave can be found growing everywhere, from vast, wild hilltops to cracks in the pavement.

Bonus fact: Mezcal is the name given to *all* spirits produced from agave. This means all Tequila is mezcal in very much the same way that all Cognac is brandy. There are several other Mexican spirits produced from agave that also fall under the umbrella of mezcal and these have protected regions too, such as Sotol, Bacanora and Raicilla.

Keen to expand your agave knowledge? The Agave Sessions event is held weekly on Saturday afternoons at The Ginstitute on Portobello Road, comprising a two-hour masterclass, four agave cocktails, an agave-based tasting, a selection of tacos, a 700ml bottle of Herradura Plata Tequila and a miniature barrel. Tickets are available to purchase here: www.agavesessions.com

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The Nightcap: 18 April

Tomorrow is a Bank Holiday here for your friends at MoM Towers, so The Nightcap is coming to you a whole day early! Wait a minute. It’s not Friday. This…

Tomorrow is a Bank Holiday here for your friends at MoM Towers, so The Nightcap is coming to you a whole day early!

Wait a minute. It’s not Friday. This is an imposter Friday. A pseudo-Friday. A fake Friday. Does that mean that all the booze news in this edition of The Nightcap will be “fake news”? No, of course not! It’s simply just arriving in your eyes a day early as we won’t be here tomorrow due to the bank holiday. Expect to see us on the beach, surfboard and parasol in hand.

On the blog this week, Annie talked desert island drams with Joe Hall of Satan’s Whiskers, while Adam looked at sweet treats for Easter and imbibed some delicious English whisky for our New Arrival of the Week. Henry’s Cocktail of the Week was a Martiki, a delicious blend of the exotic and the classic. Kristy then looked at Pernod Ricard’s latest purchase, Malfy Gin and guest writer Nate Brown pondered why so many bars don’t serve good coffee.

Right. Let’s get on with the show!

The Nightcap

Look – it’s the ‘world’s first’ Scotch cross bun!

Now you can enjoy Scotch cross buns this Easter!

Reading this in London or New York? Then you are in for a right treat. Noted chef Rory Macdonald, off of NYC’s Patisserie Chanson has teamed up with The Dalmore to create a ‘world-first’ Scotch cross bun! “We’ve used a nutriglaze, which means the whisky is heated but not to the point where the alcohol evaporates,” Macdonald himself explained. “This means the buns aren’t whisky flavoured – it’s a pure whisky glaze – so these Scotch Cross buns are the real deal.” The whisky in question? Dalmore 12 Year Old. A spokesperson from Whyte & Mackay, which owns the Scotch brand, added: “When Patisserie Chanson came to us with the idea of elevating the humble hot cross bun, we knew that they would produce something really special.” Due to the booze content, you do have to be over 18 (21, we presume in New York) to enjoy them. They’re available in the cities from 19-21 April – baked goodies and Scotch? Count us in.

The Nightcap

An artist’s impression of a swanky new visitor centre

English Spirit plans a boozy visitor centre in Cornwall

Live in Cornwall or got it on your travel list? If English Spirit gets its way, there will soon be another essential stop for visitors to the county. The distillery has submitted plans for a swanky new visitor centre at Treguddick Manor in Launceston. The new space, which will open in Spring 2020 if the team gets the green light, will give guests an insight into spirits productions. Plans also include a café bar, an event space, and a shop. The idea is that other local businesses will get involved and showcase their wares. Most of the details are still under wraps, but we’re excited about this one!

The Nightcap

We’ve had a century of delicious Aperol!

Aperol celebrates 100 years of joy

1919 was a momentous year, World War One was over and the Barbieri brothers, Luigi and Silvio launched a new drink called Aperol at the Padua International Fair. The drink quickly became popular in the nearby city of Venice in the form of the Spritz Veneziano but it’s only in the last 10 years that the drink has gone truly global: according to Drinks International magazine the Aperol Spritz is the 9th bestselling cocktail in the world. To celebrate the anniversary, naturally Aperol has a few things up its sleeves (if drinks can be said to have sleeves). These include the not entirely grammatical Together We Joy global campaign featuring a video; limited edition bottles with labels based on works by Italian artists Lorenzo Mattotti; a graphic novel by Tito Faraci with illustrations by Sergio Gerasi; and a summer tour around the Med with DJ’s, pop-up bars and amphibious vehicles. Finally, there will be something called ‘Grazie Veneto’ where Aperol thanks the region where it was born with three artists, one from Italy, England and America, who will be creating artwork to be exhibited in the town square in Padua. In short, this summer’s colour will be orange.

The Nightcap

A selection from the new High Coast range

FMV brings High Coast Swedish whisky to UK

Fields, Morris & Verdin (Berry Bros’s wholesale arm) announced this week that makers of delicious Swedish whisky High Coast has been added to its extensive spirits portfolio. Which in layman’s terms means more delicious Swedish whisky, folks! One of a handful of Swedish distilleries to be founded in recent years, you might know the brand from its original name, Box Distillery, it was renamed High Coast after Compass Box raised concern. Fresh from its rebrand, High Coast has launched a range of whiskies to show off all aspects of what the distillery is capable of. The first whisky in the selection is Älv, a single malt whisky crafted from 100% unpeated malt and matured in bourbon casks for 6 years. There’s also Hav, a blend of 20% peated, 80% non-peated malt whisky aged initially in 40-litre virgin American, Hungarian and Swedish oak casks for 3-4 months before it was transferred into bourbon barrels for 3-6 years. Timmer is the only 100% peated malt whisky in the selection and was matured in bourbon casks for 5-6 years. The last drink in the range is Projekt 63, an experimental dram that was aged for 63 months in 63-litre first-fill bourbon casks on the 63rd parallel, 63 decimetres above ground. We’re looking into why it was named Projekt 63. Berg, a 100% unpeated single malt matured in bourbon casks for 2 years then finished in PX casks for another 2 years, will join the range from September 2019. Berry Bros & Rudd’s spirits buyer Doug McIvor commented on the news: “I have been following the emergence of High Coast over the past few years after tasting new make spirit from the distillery a while back. My thoughts on tasting the spirit back then were that this was a world-beating whisky for the future. Everything I’ve tasted from High Coast since then has confirmed this to be true.” They will be coming to MoM Towers, so get excited Swedish whisky fans!

The Nightcap

The scenic Smoke & Mirrors, which boasts a pretty good view we’d say…

Smoke & Mirrors presents new head bartender and menu

Singapore bar Smoke & Mirrors has certainly been busy this week. Not only has the rooftop establishment got a new head bartender, Jorge Conde, but it has also launched a cocktail menu, ‘Illusion of Flavours’. Conde previously worked in bars in Spain and London over the last fourteen years and has experience in graphic design, which has come in handy already in menu influenced by Dalí, Picasso and Van Gogh. ‘Illusion of Flavours’ is divided into six categories: Fizzy & Elegant, Sour & Neat, Long & Refreshing, Strong & Neat, Fruity & Punchy and Savoury & Umami, and features Conde’s first creation for Smoke & Mirrors, La Fumata Bianca, which means ‘the White Smoke.’ This is a twist on the Negroni, smoky agave-based raicilla replaces gin, gentian liqueur stands in for Campari and, a blend of Bianco and quinine vermouth takes the place of sweet vermouth in his debut drink. “For this menu, my goal was to reimagine classic cocktails, focusing on traditional flavour profiles and exploring new ways to create them,” says Conde, “I find that people often have preconceptions about how a drink will taste, and I wanted to challenge those expectations with our drinks. While the presentation may appear to be simple, the flavour profiles are quite complex and layered, evolving as you enjoy the drink. As you may expect from the name, there is more than meets the eye.” So if enjoying creative cocktails while taking in spectacular panoramic views of Singapore’s skyline sounds like your thing, you know what to do. And if it doesn’t, have a word with yourself for goodness sake.

The Nightcap

Founder Deano Moncrieffe has plenty of experience with agave spirits

New agave spirits bar Hacha opens in London

Fans of all things agave will be delighted to know that a specialist agave spirits bar (or ‘agaveria’) has opened on Kingsland Road, Dalston, London. Hacha, pronounced ‘acha’ and named after the axe used to cut agave pinas, was founded by Deano Moncrieffe, the luxury Tequila ambassador for Diageo Reserve who has worked on its Tequila and mezcal portfolio for over a decade. Moncrieffe’s bar will serve an evolving menu of 25 different Tequilas, mezcals and lesser-known agave spirits, including fine and rare bottles that would otherwise be hard to find in the UK. Each drink will be available to order individually or as part of a tasting flight, which will pair the chosen spirit with a flavour enhancer, for example, añejo Tequila and rum-soaked grilled pineapple. Of course, no good bar would be worth its salt without a good selection of cocktails, which Hacha has in abundance. The bar’s signature drink is the Mirror Margarita, which is served on tap from a striking glass piña on the bar. Latin-inspired small plates, decor and music also feature. Any new establishment that champions agave-based spirits in an innovative, accessible way sounds like a winner in our books.

The Nightcap

The delicious Anna Pavlova cocktail at Swingers

Swingers: where golf and cocktails meet

We swung on down to Swingers West End crazy golf club for a fabulous evening of cocktail tasting with the head bartender Leo Glé. We were treated to six outstanding cocktails, including three creations that are completely unique to Swingers, named Anna Pavlova, Put The Lime In The Coconut and Elderflower Spritz. When he presented us with Put The Lime In The Coconut, which marries Havana Especial, coconut syrup, lime, passionfruit, mint, Glé told us that if we closed our eyes it would be just like we were on a beach somewhere. Of course we obliged, and, of course, he was right! Then, there were three which threw a twist on a classic, including a tonka bean Espresso Martini, a Clover Club, and an XXX Martini, which was basically a Pornstar Martini with the nutty addition of frangelico. All of the cocktails were absolutely beautiful and outrageously delicious, so a huge thanks to the talented guys behind the bar at Swingers. Glé has been working with Swingers pretty much since the original site opened back in 2016, and it is an understatement to say that his creations are well above par. Unlike our golfing skills.

The Nightcap

Glen Moray master distiller Graham Coull and Scottish rugby star Jamie Ritchie enjoyed a dram

Glen Moray masterclass at Murrayfield

Last week Speyside distillery Glen Moray released a special rugby-inspired whisky called the Edinburgh Rugby Private Edition. Just 312 bottles of this 52.8% ABV whisky have been produced. Each will cost £100 with all profits going to a charity, Hearts and Balls, which raises money for injured rugby players. The whisky comes from a cask chosen by Scotland internationals, John Barclay (the captain, no less) and Damien Hoyland. And what better way could there be to launch this whisky than with a masterclass at the home of Scottish rugby, Murrayfield Stadium in Edinburgh. It was hosted on Friday 12 April by Glen Moray’s master distiller Graham Coull and Scottish international player, Jamie Ritchie, popped in for a wee dram.

The Nightcap

Cocktails with just two ingredients are all the rage at Artesian Bar now

Artesian Bar launches new minimalist cocktail menu

The Artesian Bar at the Langham Hotel in London has won more awards (including World’s Best Bar) than you can shake a stick at. We know because we’ve tried to shake a stick at all the awards and failed. It used to be famous for its elaborate cocktails but no longer because now at the Artesian less is more. A new minimalist menu has been created by bar manager Anna Sebastian and head bartender Remy Savage, who both joined the Artesian in 2017. The new menu which was introduced this week consists of a series of cocktails containing only two ingredients. And to make things even harder for themselves, these new cocktails aren’t exactly what you would call classic pairings: there’s Perrier Jouët Champagne and cream, Star of Bombay Gin with golden beetroot, and St Germain Elderflower Liqueur and red carrot. Elderflower and carrot? It all sounds a bit mad but if anyone can pull it off it’s this team. We’ll be visiting soon and will report back. Watch this space.

 

The Nightcap

A Brad Pitt-ed olive would go nicely with this. Right? Because… Oh never mind.

And finally… Waiter! There’s a George Clooney in my drink

How much do you like George Clooney? Do you think he’s a good actor but hasn’t done anything really great since Oh Brother, Where Art Thou? in 2000? Well, then you probably won’t be ordering a special new cocktail at Bassment bar in Chicago. This drink could not be any Cloonier: not only is it called The Clooney but it contains Clooney-brand Tequila, Casamigos Reposado, and a giant ice cube featuring the face of Clooney himself smiling up at you as if to say: ‘you really love me, don’t you?’. It’s part of a series of cocktails based on famous people including Beyoncé, Elton John and Adele. The other ingredients in The Clooney are Carpano Antica vermouth, crème de banana, vanilla bean simple syrup, honeyed apricot and smoked hickory. Actually, that sounds rather nice. I wonder if they’ll do one but with a Jeff Goldblum ice cube instead.

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Our take on booze trends for 2019!

New year, new drinks. Here’s what we reckon we’ll be debating, writing about and, most importantly, sipping in 2019. Tasting glasses at the ready… There’s nothing we enjoy more here…

New year, new drinks. Here’s what we reckon we’ll be debating, writing about and, most importantly, sipping in 2019. Tasting glasses at the ready…

There’s nothing we enjoy more here at MoM Towers than a good old chinwag about delectable spirits. And with the earth completing another full circuit round the sun, what better excuse to surmise, debate and generally theorise about the state of booze in 2019? Read on for the lowdown on ten drinks trends we think will influence what and how we consume in the coming 12 months. Enjoy!

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Bacardi buys Patrón Tequila for $5.1 billion!

¡Atención agave obsessives! Huge news from Bacardi – the family-owned firm is set to buy full control of Patrón Spirits International in a deal that values the best-selling Tequila producer…

¡Atención agave obsessives! Huge news from Bacardi – the family-owned firm is set to buy full control of Patrón Spirits International in a deal that values the best-selling Tequila producer at an eye-watering $5.1bn.

The transaction – which makes Diageo’s $1bn buyout of George Clooney & Co’s Casamigos brand pale in comparison – follows a “successful” decade-long relationship that has flourished since Bacardi (the world’s biggest privately owned spirits firm, by the way) bought a “significant minority stake” in Patrón way back in 2008.

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Master of Cocktails – The Paloma

It’s #MasterofCocktails time again folks! This week we’re putting together a supremely refreshing drink – one which you absolutely must try if you haven’t already. A long drink made with…

Master of Cocktails The Paloma

It’s #MasterofCocktails time again folks! This week we’re putting together a supremely refreshing drink – one which you absolutely must try if you haven’t already.

A long drink made with tequila and grapefruit, god only knows why this isn’t more widely available to be honest. This week we’ll be making a Paloma. It’s a Mexican number that translates as the ‘dove’, all you really need to know though is that you want one. They’re yummy.

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Adiós, Tequila. ¡Hola, Mezcal!

It seems most countries have a national drink – these are the kind of bottles that are bought on holiday and go dusty in the cupboard only to be pulled out…

It seems most countries have a national drink – these are the kind of bottles that are bought on holiday and go dusty in the cupboard only to be pulled out for drinking games at parties years later. One of the most iconic national drinks of all time is of course Tequila.

Tequila, as we all know, has a bad reputation as being that party drink, that led to that night, and many have avoided exploring this infamous spirit unless forced to by a friend who is swaying on the spot with a party hat on his head screaming, “SHOT!”. However, if this is the case, Tequila’s rustic cousin Mezcal should pique your interest. “What is a Mezcal?” I hear you ask. Well take a seat and I will tell you a story.

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FEW Spirits – Distilled in Evanston, Illinois

If there was ever a word so god damn awful it’s guaranteed to send a shudder down your spine it is the dreaded p-word – prohibition *a wolf howls in…

If there was ever a word so god damn awful it’s guaranteed to send a shudder down your spine it is the dreaded p-word – prohibition *a wolf howls in the background and you get the feeling you are being followed by a man with an axe*.

This was the boozeless condition that afflicted the United States of America for thirteen parched years thanks to the tireless campaigning of the American Temperance Movement.

The Movement advocated the ‘Noble Experiment’ to save society from the horrors of alcohol abuse throughout the 19th and 20th centuries and they succeeded in 1920 with the 18th Amendment to the Constitution and the Volstead Act which completely banned the sale of alcohol in the U.S.A.

This led to a decade and three years of corruption and violence across America as mobsters and moonshiners sought to bring alcohol illicitly to the understandably thirsty public before the Amendment was finally repealed in 1933.

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