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Master of Malt Blog

Tag: Angostura Bitters

The Nightcap: 7 June

As we recover from another outstanding Fèis Ìle, the influx of booze news flowed in as usual – it’s The Nightcap! It’s Friday again, and, like always, we’ve got a…

As we recover from another outstanding Fèis Ìle, the influx of booze news flowed in as usual – it’s The Nightcap!

It’s Friday again, and, like always, we’ve got a fresh batch of news stories from the world of booze ready for you to drink up as we enter summer. That’s right, it’s summer already and, of course, it’s raining. But we won’t let that dampen our spirits, it’s the weekend for goodness sake! And we’re going to start this weekend the same way we always do. With another smashing edition of The Nightcap!

On the blog this week Jake regaled us with tales from Ardbeg, Bunnahabhain and Jura as Fèis Ìle 2019 concluded, while our June 2019 dram club also launched. Adam then found some fab treats to spoil the old man with on Father’s Day, Jess explored the world of fermented tea drinks with her New Arrival of the Week and Nate Brown played a game of booze-branding buzzword bingo in his guest column. Annie explained why the right glassware matters before casting her eye over 10 bottlings created with a chef’s sensibilities, while Henry met with the queen of rum, Joy Spence, enjoyed a Talisker video masterclass and picked The Toasted Nut Boulevardier as his Cocktail of the Week.

Now, to the news!

The Nightcap

Interesting times for Loch Lomond

Loch Lomond sold to Asian investment firm in $500m deal

Big Scotch whisky news! The Loch Lomond Group will be sold to Hillhouse Capital Management, an investment firm with offices in Beijing, Hong Kong, Singapore and New York. The distillery is unique in Scotland in producing its own single malt and single grain whiskies; it also produces the Glen Scotia whisky, Glen’s vodka and Ben Lomond gin. The distillery, which had been in the hands of the Bulloch family since 1834, was acquired in 2014 by UK-based Exponent Private Equity who very successfully concentrated on the export market. Overseas sales went up from 10% to 70% of business. The new owners are now looking to capitalise on this especially in the Asian market. Wei Cao, partner at Hillhouse Capital, said: “We are so excited to help Loch Lomond realise the potential of its outstanding brands in huge new consumer markets, such as Asia.” The deal is still to be finalised but is said by Scottish Field to be worth somewhere in the region of $500m. The current distillery’s management headed up by Colin Matthews will stay in place and will keep a minority stake in the business. Matthews commented: “Over the past five years we are proud to have transformed the Loch Lomond Group into a premium international spirits business with a strong focus on innovation and a portfolio of award-winning brands.” We look forward to seeing what comes next from one of Scotland’s most idiosyncratic distilleries.

The Nightcap

The US allowing these little guys is great news for small European distillers

America may allow 70cl bottles – huge news for small European distillers

Good news from America! You don’t often hear that one. The TTB (Tax and Trade Bureau), the people who regulate alcohol among other things, are proposing to change the rules on bottle sizes for spirits. In a move that smacks of good old-fashioned common sense, the release says, “TTB is proposing to eliminate all but minimum and maximum standards of fill for distilled spirits containers in order to provide industry members greater flexibility in production and sourcing of containers, and provide consumers broader purchasing options.” At the moment full-size spirit bottles have to be 75cl as opposed to 70cl in the European Union, so producers have to produce two separate bottlings. No problem, of course, for Diageo but prohibitively expensive for smaller producers. If this proposal goes through, and that’s a big if, then it could potentially open up the American market to some boutique spirits. If the EU would reciprocate to allow 75cl spirit bottles, or maybe just agree on a common standard, what a wonderful world it could be.

The Nightcap

No fancy packaging here

Glenlivet 1946 goes under the hammer in Chiswick

In these days of hand-blown decanters, boxes inlaid with mother-of-pearl and specially-commissioned books, it’s nice to be reminded of a simpler time when whisky just came in a bottle with a plain label on. Take the Glenlivet 1946 that’s going under the hammer at Chiswick Auctions wine and spirits sale on 11 June. It was distilled when rationing was still going on after the war, only a tiny amount was allowed to be made for the export market. Most would have been sold as soon as possible but some were kept in cask and bottled by Gordon & MacPhail of Elgin in the 1980s, so this is a roughly 40-year-old whisky. It’s been sourced by the new wine and spirits team at Chiswick Auctions Sam Hellyer, Chris Burr and Christopher Cooper. Look at that admittedly not terribly good label and compare it with the recent 50 Year Old Winchester Collection release from The Glenlivet. The latter will set you back $25,000 whereas this 1946 is only expected to sell for £800-1000. You don’t get a fancy box, but you do get a slice of history and at that price, someone might even drink it.

The Nightcap

A delightfully pink taste of history

Drink the original Pink Gin this World Gin Day with Angostura Bitters

Unless you’ve been living under a very large rock, you’ve probably noticed a little trend called pink gin. However, in reality, these sweet and fruity tipples are a far cry from the very first pink gin to pass our lips, which was created courtesy of Angostura bitters. As the story goes, back in 1824, Dr J.G.B Siegert created Angostura bitters as a kind of healing elixir for soldiers fighting in Venezuela. At the time, it was safer to drink alcohol on ships, as stagnant water was a rather perilous affair. Would you believe it, it took a whole 24 years for someone to mix these bitters with gin! It was in the year 1848 when a Royal Navy surgeon added the bitters to try and help with seasickness. Luckily, this happy accident of mixology also coincided with the rise of cocktail culture in the 1850s. The sailors returned from sea, and brought with them Pinkers, as they now affectionately called this pink gin. Health concerns went out the window and people simply loved the taste of it. Seeing as it’s World Gin Day this weekend, why not have a taste of history and make your own Pinkers? Tastes even better if you can find a ship to drink it on, though it’s not essential.

The Nightcap

Caskshare allows whisky lovers to reserve ‘shares’ of whisky casks from their favourite distilleries

Craft Whisky Club launches Caskshare

It goes without saying that anything which makes whisky more accessible is most definitely a Good Thing. So, great news for whisky geeks this week, as Craft Whisky Club (part of Edinburgh based whisky-technology company Uisge Tech Ltd) announced the launch of Caskshare. In a nutshell, Caskshare allows whisky lovers to reserve ‘shares’ of whisky casks from their favourite distilleries, and once matured the single cask bottlings will be sent directly to the lucky recipient – or as Caskshare calls them, ‘shareholders’. This is a brilliant new initiative, described as Crowdfunding for whisky casks, which will hopefully allow consumers to explore and buy a whole host of cask variations without breaking the bank. The first casks to feature on the platform are from the Raasay Distillery, and you can choose to age either your peated or unpeated spirit in ex-bourbon, Chinquapin (a type of oak native to North America) virgin oak, or Bordeaux red wine casks. Such choice! The first bottling will be ready in 2022, after its required three years of ageing. “Caskshare offers whisky fans a way to get closer to their favourite distilleries and wood types”, says co-founder David Nicol. “What’s more, you don’t need to part with the vast sums of money required to purchase a full cask.” It’s said that a few new distilleries are set to join Caskshare in the next few months, and these won’t just be limited to Scotland, so keep your eyes peeled!

The Nightcap

A record-breaking rum!

Wray & Nephew President’s Reserve breaks rum auction record fetching £31,500

A very rare Wray & Nephew rum has set a new world record for an individual bottle of rum sold at auction after it fetched £31,500 (just under $40,000). “We had high hopes for this stunning bottle but with so little sales history to reference it was difficult to predict how it might perform,” said Iain McClune, director at Whisky Auctioneer. “I think it is fair to say that it has exceeded expectations, however, the price achieved is more than deserving considering the historical significance and incredible rarity of this rum”. J. Wray & Nephew President’s Reserve rum, the fourth of 12 bottles created, went on sale in Whisky Auctioneer’s inaugural Rum Auction last month. The rum, which contains liquid from 1906, honours US president Ronald Reagan and his first and only visit to Jamaica in April 1982. The label bears the late president’s seal, and it is believed that two bottles were presented to Reagan with further bottles given to dignitaries and industry professionals in attendance during the visit. This particular bottle is thought to be the only known example to have come into the secondary market, with another bottle previously selling for £1,213 (US$1,542) at a Bonhams auction in New York in 2013. A representative from the Ronald Reagan Presidential Library and Museum said: “The first family received this wonderful gift commemorating their trip to Jamaica in April 1982. The bottle that we have is #1 and bears the Great Seal of the United States. The current locations of the remaining bottles are not known.” More than 50 bids from across the world were made for the historic bottling, with the winning bid coming from Italy. It’s sickening, isn’t it? There’s a person out there who gets to drink rare rum and live in Italy. Life isn’t fair. Anyway, we digress. . . The President’s Reserve was one of more than 600 rums sold in the auction and wasn’t the only big hitter. A pair of casks from the closed Caroni distillery in Trinidad fetched £25,000 (US$31,793) each.

The Nightcap

It’s hard to say what was better, the cocktails or the view!

London in the Sky with Cocchi

We headed down – or should we say up – to North Greenwich to London in the Sky for a spritz masterclass with Team Cocchi. London in the Sky is, in essence, a great big table on a crane which rises 100 feet into the air, giving you truly some stellar views of the Big Smoke while you sip. For those of you who think that may sound slightly hellish, fear not, as you’re securely strapped into a seat which looks a little like one you would find in a racing car – super safe. Once we had risen above the O2 Arena, we made (and tasted) four cocktails. First up was the Cocchi Rosa Spritz, made with Cocchi Rosa, tonic, fresh strawberries and basil, full of bittersweet pink berry notes. Next, a Cocchi Rosa Negroni, a take on the classic made with Cocchi Rosa, Pink Pepper Gin and Campari. Then, we moved (metaphorically) into the evening with the Vermouth di Torino Spritz, combining Cocchi Vermouth di Torino, rosemary and olive tonic water and a fresh sprig of rosemary. This was less fruity, and brought more of a spicy note, hence why it was more of an evening drink. Finally, a classic Negroni graced the floating table, made with Sipsmith gin, Campari and, of course, Cocchi Vermouth di Torino. If a spritz in the sky sounds good to you, then you’ll be thrilled to hear that Cocchi Spritzes are permanently on the menu for all of London in the Sky’s flights. However, the best part is, that with each cocktail only containing three ingredients, these are simple drinks to make, whether you’re 100 feet in the air over Canary Wharf, or just relaxing in your garden.

The Nightcap

A week of Negronis? We’re in

Campari unveils #N100, a week devoted to the Negroni

This year it’s the hundredth anniversary of that fateful day when a barman in Florence accidentally poured gin into Count Camillo Negroni’s Americano (a mixture of Campari and vermouth) instead of soda water, and created a classic. Or so the story goes (we’ll be looking into the drink’s history very soon). As you can imagine we’re quite excited, but not as excited as Campari: the Milanese company is launching #N100, over a week of events around Britain to celebrate the Count and his creation. It begins at the Vinyl Factory in London on 20 June and continues into Negroni Week beginning 22 June with events in Edinburgh, Manchester and London. To spice things up a little, the venues won’t just be offering the standard Negroni. At Hoot the Redeemer in Edinburgh, for example, you’ll be able to try the tastefully-named Skagliato made with Campari, Irn Bru and Buckfast! Sounds fierce. It looks like June is going to be sweet this year, and really really bitter.

The Nightcap

Gold has just opened on Portobello Road and we’re all very excited to see how they do

Notting Hill bar Gold opens in a blaze of talent

A swanky new bar and restaurant that goes by the name of Gold opened on Portobello Road this week. The new venture has drawn quite the host of talent, with head chef Theo Hill of The River Café, and front of house team Alex Ghalleb of Pizza East and Arez Akgundogdu of Soho House. The drinks don’t look bad either: Gold’s unique cocktail menu has been put together by Weapons and Toys, aka. Matt Whiley and Rich Woods, the fellas behind Hackney’s Scout. It’s already off to a flying (and talented) start. So, what to expect? Raw bohemian decor, with exposed brickwork, lots of indoor trees and the like, colourful seasonal sharing plates inspired by local produce and uncomplicated, delicious cocktails. All the cocktails look delicious, but we’re pretty sure we’d be hard pressed to choose between the Market Stall Spritz, comprised of raspberry-infused Hennessey brandy, crème de cacao, sweet tomato shrub, rosé and soda, or the Baklava Fizz, combining Don Julio Tequila, fig shrub, London honey, almond milk and soda. Gold will span over four floors, and will even boast a garden room with a retractable roof, perfect as we began our descent into summer. With such a great team in place, we can’t wait to see what other seasons will bring.

The Nightcap

Yep. That’s a shoe. With a cocktail inside

And finally. . . . a cocktail served in a shoe

Cocktail silly season has arrived in London early this year as the Ace Hotel announces a new cocktail menu at the Lobby Bar. The two that caught our eye were the Bangers and Daq’s, a Daiquiri with a salami (yes real salami, not some sort of dried fruit fangled to look like salami) and red wine twist, and the Drella’s Milk Punch, made from cornflake milk and vodka which sounds like the sort of thing Ozzy Osborne would have had for breakfast. However, these beverages are paragons of classical good taste in comparison with what the people from Filipino joint, Romulo Cafe in Kensington, are serving. It’s called the Imelda and it’s been designed in honour of former first lady of the Philippines, Imelda Marcos, who was famed for having a lot of shoes when most of her people didn’t have a lot to eat. The cocktail contains Stolichnaya vodka, crème de framboise, crème de mure and strawberry puree, and served, naturally, in a shoe. It’s all done in the best possible taste!

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Master of Cocktails – Tasting Notes; Reconstructed

Greetings one and all to another edition of #MasterofCocktails. If you didn’t catch last week’s instalment, you might not have seen that we’re changing up how we do this –…

Master of Cocktails Tasting Notes Reconstructed

Greetings one and all to another edition of #MasterofCocktails. If you didn’t catch last week’s instalment, you might not have seen that we’re changing up how we do this – a much less step-by-step affair, though you’ll be getting more advanced, exciting recipes, with more focus on presentation and garnish. This week we’re going to be using the ‘Beast of Dufftown’, Mortlach single malt Scotch whisky.

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St. Patrick’s Day in Ireland with Jameson!

It was 11am in Gatwick airport on Saturday 14th March. The plane taking a small drinks press contingent over to Ireland for Jameson’s extended #HelloDublin St. Patrick’s Day celebrations was…

Hello Dublin Jameson St Patricks Day Live

It was 11am in Gatwick airport on Saturday 14th March. The plane taking a small drinks press contingent over to Ireland for Jameson’s extended #HelloDublin St. Patrick’s Day celebrations was due to leave in just over an hour from Heathrow. Had I made a terrible mistake?

In fact, I’d just arrived back from a holiday and had always known I couldn’t make that flight, just as I knew all I’d be seeing on my return to blighty was Gatwick airport itself. My flight to Cork was later, and until then I’d simply be pretending I was Tom Hanks in The Terminal. (Although there were no Catherine Zeta-Jones love interest developments to speak of.)

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Master of Cocktails – Pink Gin

Well greetings one and all. Ready for another installment of #MasterofCocktails? Good then. This week’s is a very, very straightforward drink, but one that seems to have fallen somewhat out…

Master of Cocktails Pink Gin

Well greetings one and all. Ready for another installment of #MasterofCocktails? Good then.

This week’s is a very, very straightforward drink, but one that seems to have fallen somewhat out of favour recently. We’re making a Pink Gin recipe. Probably one of the very first Gin cocktails?

The original recipe here calls for simply gin and bitters, served at room temperature, in a tumbler. Not that, obviously.

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Master of Cocktails – The Jinger Ninja

Well greetings one and all. Time for another round of #MasterofCocktails methinks. Oh yes. This week we’re making a super-delicious Japanese-y sort of tea-based gin sour sort of affair. Trust…

Master of Cocktails The Jinger Ninja

Well greetings one and all. Time for another round of #MasterofCocktails methinks. Oh yes.

This week we’re making a super-delicious Japanese-y sort of tea-based gin sour sort of affair. Trust me – it’s yummers. It’s called The Jinger Ninja, a name which should make sense as we go through the recipe.

We’re using a pretty decent grade of Matcha for this drink. That’s important, as although we do want *some* bitterness, we don’t want it overpowering. I prefer the sweet, grassy tones given by something like this…

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Master of Cocktails – Salted Caramel Old-Fashioned

Right then, cocktail fans. For this week’s #MasterofCocktails, we’re going to be making a Salted Caramel Old-Fashioned recipe. Yum yum. If you’re planning on making along with this week’s #MasterofCocktails,…

Master of Cocktails Salted Caramel Old Fashioned

Right then, cocktail fans. For this week’s #MasterofCocktails, we’re going to be making a Salted Caramel Old-Fashioned recipe. Yum yum.

If you’re planning on making along with this week’s #MasterofCocktails, you’re going to need to do a bit of prep a day or so in advance. This includes making the Salted Caramel, dissolving the sugar and salt (as well as fat-washing the whisky), filtering it and adding the bitters.

This will leave you with very little left to do when the time comes to actually serve your Salted Caramel Old-Fashioned, which is quite handy indeed.

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Master of Cocktails – Flower Arranging With Mr. Gumby

Hi there folks. If you tuned into the @MasterOfMalt Twitter feed on Sunday night for another edition of #MasterofCocktails, you may have noticed it was a bit late. Sorry about…

Master of Cocktails Flower Arranging With Mr Gumby

Hi there folks. If you tuned into the @MasterOfMalt Twitter feed on Sunday night for another edition of #MasterofCocktails, you may have noticed it was a bit late. Sorry about that. Been doing a spot of flooring. My whole house smells like young Bourbon. I quite like it.

Right then. Onto today’s cocktail. This’n’s called ‘Flower Arranging with Mr Gumby’. Reasons for the name will become apparent very soon.

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Master of Cocktails – The Widow’s Kiss

Well hello there cocktail fan. I nearly didn’t see you there. Fancy a drink? Then you’re in luck, as you’re just in time for another #MasterofCocktails. This week we’re going…

Master of Cocktails The Widow's Kiss

Well hello there cocktail fan. I nearly didn’t see you there. Fancy a drink? Then you’re in luck, as you’re just in time for another #MasterofCocktails.

This week we’re going to make a ‘Widow’s Kiss’ recipe from the excellent PDT Cocktail Book by Jim Meehan. If you haven’t got this tome in your library, I heartily suggest you amend that oversight. Look, I even gave you the Amazon link and everything. Get to it. Chop chop.

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Master of Cocktails – Spiced Pear Whiskey Sour

Right then ladies and gents. Trust everyone’s recovered sufficiently after NYE? Time for this week’s #MasterofCocktails. This week we’re making a super-delicious Whiskey-Sour Variant recipe, which I have simply dubbed…

Master of Cocktails Spiced Pear Whiskey Sour

Right then ladies and gents. Trust everyone’s recovered sufficiently after NYE? Time for this week’s #MasterofCocktails. This week we’re making a super-delicious Whiskey-Sour Variant recipe, which I have simply dubbed the Spiced Pear Whiskey Sour. We’ll be using the St. George Spiced Pear Liqueur for this one. It really is god’s own stuff, made using Pear Brandy, Pear Juice, and spices. Top, top marks St George Spirits.

I’m pairing (pearing? Sorry. Sorry) it with Woodford Reserve Kentucky Bourbon for its perfume. I think this works well with the spice.

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Master of Cocktails – The Marronhattan

Greetings all – time for this week’s #MasterofCocktails. I’m very much aware that this one’s sort of like the Christmas Number one, so we’ve got a really good one for…

Master of Cocktails Marronhattan

Greetings all – time for this week’s #MasterofCocktails. I’m very much aware that this one’s sort of like the Christmas Number one, so we’ve got a really good one for you. It’s a manhattan variant made with an *amazing* Single-Barrel Bourbon (props to Maverick Drinks’ Michael Vachon on the cask selection), and Creme de Chataigne liqueur (Chestnut liqueur).

The name, you ask? Why, it’s a Marronhattan, of course.

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