fbpx
Created by potrace 1.12, written by Peter Selinger 2001-2015

We're just loading our login box for you, hang on!

Master of Malt Blog

Tag: British gin

New Arrival of the Week: Clouded Leopard Gin

This week’s shiny new recruit is so new to the market that we just couldn’t wait to get our paws on it… and it’s all in a good cause, too!…

This week’s shiny new recruit is so new to the market that we just couldn’t wait to get our paws on it… and it’s all in a good cause, too! Say hello to Clouded Leopard Gin! Words: Victoria Sayers

We’re generally cat people here at MoM Towers. From the teeniest tabby up, we’re all on-board for feline-related content. Gastropub owner and chef Will Phillips seems to be no different, except his kitty of choice is the endangered clouded leopard (Neofelis nebulosa to be sciencey). He loves the cat so much, he’s launched an actual gin to raise money in its honour! 

Clouded Leopard Gin

Behold, the clouded leopard (aka Neofelis Nebulosa)

Clouded Leopard Gin doesn’t just do good, though; it’s pretty tasty, too. Botanicals are sourced from Southern Asia, home to the cautious leopardy one, and distilled in Bristol. This gin is produced from British wheat spirit using one-shot distillation in 30-litre copper pot stills. 15% of the profit will be donated to the Born Free Foundation, which works to protect the clouded leopard (if you do the sums, that means at least £1 from each bottle will go to the fund). It is important to Phillips that the quality of the product’s botanicals is as powerful as the message that the gin will deliver. 

Typically a rainforest resident, the clouded leopard can be found in Southeast Asia, just like the botanicals in this lively, energetic spirit. We have the classic London dry juniper (obviously), with coriander seeds, angelica root, cassia bark, tropical mango, fragrant black pepper and lemon zest. The recipe is then macerated in the wheat spirit for 24 hours pre-distillation. Basically, this gin is glorious with a slice of fresh mango if you can, and meets with a paw-some cause. 

Clouded Leopard Gin

In all its glory

We need to address the design of the bottle, too. Its frosted (or cloudy) glass features a silhouette of a leopard striding across a branch, designed by Sarah Rock and illustrated by Jonathan Gibbs. The wax seal is particularly pretty, with a print of leaves fluttering down. It would very happily star in a gin shelfie. Purrfect.

But what of the clouded leopard itself? It is a tiny carnivore, only measuring around 6ft from nose to the tip of its tail, weighing up to 50lbs. Named for its stunning spotted coat, it’s rarely even seen in the wild due to its mysterious habits. The cat is listed as vulnerable with populations decreasing rapidly due to habitat loss from industrial logging and land development. It’s also illegally hunted for its beautiful coat, and some wrongly believe clouded leopard bones and teeth have healing powers… Heartbreaking.

“The clouded leopard is a fantastic and elusive animal rarely seen in the wild, and in grave danger of extinction,” said Phillips “I really want to help save this fantastic animal in its natural habitat and riding the crest of the gin wave sounds like an ideal place to start.” We love gin.  We love leopards. Combine them, and you’re winning!

A fun fact to round off on: Malaysians call this cute cat the ‘tree tiger’. Possibly because of the unique markings, or the fact it’s double jointed, allowing for easy tree climbing mayhem. Bit envious, TBH.

Clouded Leopard Gin and mango

Clouded Leopard Gin – a treat with mango

Clouded Leopard Gin tasting notes:

Nose: Soft fruit, lots of tropical mango transitioning to spicy pepper with zesty lemon.

Palate: Juniper berries, citrusy lemon, Love Hearts sweets, mango and peppery spicy notes.

Finish: Medium-length and pleasantly warming.

Clouded Leopard Gin bottle

Get yours right here!

Clouded Leopard Gin is priced at £34.95, and a Phillips-approved serve involves Fever-Tree Indian Tonic, garnished with fresh mango and black pepper. You can even grab some now in time for 4 August, which is of course International Clouded Leopard Day!

No Comments on New Arrival of the Week: Clouded Leopard Gin

Win a VIP trip to Bombay Sapphire Distillery

WIN the trip of a lifetime to Bombay Sapphire’s home, the beautiful Laverstoke Mill Distillery Enjoy a hosted tour, cocktail-making class, two nights accommodation and more Everyone’s a winner – £5…

  • WIN the trip of a lifetime to Bombay Sapphire’s home, the beautiful Laverstoke Mill Distillery
  • Enjoy a hosted tour, cocktail-making class, two nights accommodation and more
  • Everyone’s a winner – £5 off Bombay English Estate

We love gin. You love gin. It’s not just the refreshing nature of a good G&T in the garden or the joy of a well-made gin-based cocktail that charms us. We want to learn the stories and witness first-hand how our favourite spirits are made. Hence the rising popularity of distillery tours. And there’s few as comprehensive as the one that the lovely folks at the Laverstoke Mill Distillery in Hampshire provide. The home of Bombay Sapphire is not only a delightfully picturesque scene of the English countryside, but it’s also a working distillery filled with all kinds of experiences that any gin geek would enjoy.

Good thing then that we’re offering you the chance to win a VIP trip to see it in person (with a plus-one)!

Bombay Sapphire

Laverstoke Mill, one of the most beautiful distilleries in the country

“What exactly do I win?!”

Lots of lovely things. The winner (and their plus-one) of this competition earn a VIP visit to Bombay Sapphire’s distillery where they’ll then enjoy a hosted tour called ‘A Taste of Bombay’. This curated experience includes a visit the Mill House for an introduction to the heritage and sustainability of Laverstoke Mill, where refreshments will be provided, before a walk along the River Test to take in some horticultural. A complimentary cocktail will also be provided at the Mill Bar, as well as the opportunity to make the ‘cocktail of the month’ with one of the brand’s specially trained hosts.

Oh, and the winner will also enjoy a tasting of Bombay Sapphire’s gin portfolio, explore the Gin Shop, and enjoy two nights’ accommodation with UK travel and lunch included. If you’re a gin fan, you’re probably already scrolling down to find out how you can win this wonderful competition. Which is handy, because that’s where the ‘How to Apply’ bit is.

Bombay Sapphire

The wonderful Botanical Dry Room and Dakin Still House

The ‘How to Apply’ bit

You will be automatically entered into the competition if you purchase a 70cl bottle from the distillery range. It’s that simple. Indulge yourself in any of the following, Bombay Sapphire, Bombay Sapphire East, Star Of Bombay London Dry Gin, Bombay Original London Dry Gin and Bombay English Estate from 22 May to 16 June 2019 and you’re in it to win it (For more details, see the competition terms below). There’s no limit to how many bottles you can buy, so get as many as you want.

It gets even better. Since we love you all so much we’ve also reduced the price of Bombay English Estate for the length of the competition, saving you a whole £5! The limited edition bottling was inspired by the landscape surrounding the brand’s home at Laverstoke Mill in the Hampshire countryside and made with an infusion of three new botanicals: Pennyroyal mint, rosehip and toasted hazelnut. With a bottle of this beauty, you’ll feel like a winner regardless of whether you win the prize or not.

Please note there are set dates the prize can be claimed, which are as follows:
– Thursday 18 July 2019 13:15
– Thursday 29 August 2019 13:15
– Thursday 12 September 2019 13:15
– Thursday 10 October 2019 13:15

Bombay Sapphire

There’s £5 off Bombay English Estate!

Good luck, all!

MoM Bombay 2019 Competition open to entrants 18 years and over. Entries accepted from 22 May to 16 June 2019. Winners chosen at random after close of competition. Travel only provided from a UK location. Prizes not transferable and cannot be exchanged for cash equivalent. Prize must be claimed on specific dates and times. Entry also available with no purchase. See full T&Cs for details.

6 Comments on Win a VIP trip to Bombay Sapphire Distillery

The Nightcap: 10 May

Another week with a bank holiday, but as we’ve seen before, that won’t stop the influx of information that we know as news – specifically about tasty booze! The season…

Another week with a bank holiday, but as we’ve seen before, that won’t stop the influx of information that we know as news – specifically about tasty booze!

The season of short weeks continues, keeping us on our toes when it comes to Monday plans. You have to be rather on the ball in April and May, otherwise you could end up at work all alone, or equally alone on a presumably sunny beach. One of those is probably more preferable than the other…

Anyway, you’re tuned in to The Nightcap, so let’s see what has been happening in the world of booze this week. On our very own blog, our very own Adam took a look at the continuing rebirth of Port Ellen, and then got a little musical with some Eurovision-themed tipples. Jess’ New Arrival of the Week was actually a double-header with the duo of new Nelson’s Rums. Ian Buxton’s guest column this week looked at both delicious and questionable innovations in whisky, while Henry recalled his adventure at Ramsbury Estate. Annie checked out five of the world’s most sustainable bars, and then took us through the story of the Bloody Mary for Cocktail of the Week.

And now, the news!

The Nightcap

This dream is one step closer to becoming a reality

Johnnie Walker Edinburgh attraction secures planning permission

If you talk to Diageo people, they are beyond excited about plans to open a Johnnie Walker venue on Princes Street in Edinburgh (as we revealed back in February). Now the dream is one step closer as this week planning permission was granted by Edinburgh Council. The venue on Princes Street will be more than just a shop: it will include a brand storytelling experience, an events space, and a training academy. It’s part of £150m investment in whisky tourism by the drinks giant. David Cutter, chairman of Diageo in Scotland, said: “We have had great support for our proposals from local stakeholders and businesses in Edinburgh and we are grateful to everyone who has helped us to get to this stage. We will continue to work with the local community as we now progress with construction and with making our plans a reality.” Cristina Diezhandino, Diageo Global Scotch whisky director, added: “We have ambitious plans to make this a truly world-leading attraction, drawing people from the four corners of the globe to Scotland and to give them an unforgettable experience in Scotch whisky and Scottish culture.” Construction work on the period building on Edinburgh’s grandest shopping street will begin very soon. The next step is for the City of Edinburgh Licensing Board to grant an alcohol licence. Let’s hope they do, or it’ll be a pretty sad whisky experience.

The Macallan kicks off ‘Experiences’ video series

Speyside-based Scotch whisky distillery The Macallan has unveiled a new video-based campaign to celebrate ‘innovative, interactive and engaging whisky serves’. The series, called The World’s Best Scotch Experiences, sees the whisky-maker team up with leading chefs and bartenders to give behind-the-scenes glimpses at all kinds of drinks creations. Featured in the series are everything from four-course tasting menus to 3D-printed serving vessels, from the likes of Manhattan and Mexico City. “As the leading single malt Scotch whisky, we strive to lead the way when it comes to new, immersive experiences, which in turn creates memorable moments and long-lasting success for The Macallan,” said Alexis Calero, key city and spiritual homes manager at The Macallan. “Through The World’s Best Scotch Experiences series, we were able to create and collaborate with chefs and mixologists that share the same passion we have for creating unique experiences and memories that bring The Macallan to life in an unforgettable way.” Check out US Macallan YouTube, Facebook, Instagram pages, or search the hashtag #DestinationMacallan to check it all out!

The Nightcap

Absolutely beautiful. That bourbon looks nice too.

Matthew McConaughey taps into Texas roots with Wild Turkey

Celebrities getting involved in the world of booze is nothing new. From George Clooney and Conor McGregor, to Derek Zoolander, it feels like half of Hollywood has tried to add some star-power to their chosen spirit (most impressive from Zoolander, given he isn’t actually real). Sometimes these launches can leave a lot to be desired, other times they can turn out alright, alright, alright. (I apologise for nothing). Wild Turkey will be hoping it can achieve the later with Longbranch, a bourbon launched in collaboration between master distiller Eddie Russell and creative director Matthew McConaughey. Longbranch, named to mark the friends that form the longest branches of our family trees, was inspired by the Academy Award-winning actor’s Kentucky and Texas roots. The small-batch release was made with eight-year-old Wild Turkey bourbon and refined with two separate charcoal filtration methods using American white oak and Texas Mesquite wood. It’s said to possess notes of vanilla, caramel, pear, citrus, pepper, toasted oak and a subtle, smoky finish. “Longbranch, in its simplest form, is an extended hand, inviting a friend into your family,” said McConaughey. “So the branch that was extended to me from the Russells was a long one, one that reached from Kentucky to Texas and back again. I offered the Mesquite from my great state to add to their legendary Kentucky whiskey and together we made Longbranch.” Wild Turkey Longbranch will be available in the UK in June for £40, and if it’s as good as McConaughey was in Magic Mike True Detective, then you’ll want a dram.

The Nightcap

Congratulations to Jonny!

Sotheby’s hires first spirits specialist

Unless you’ve been living under some kind of rock, you’ll know whisky auctions have become a Proper Thing in recent times. It’s a fact not lost on the team at Sotheby’s – in light of the zeitgeist, it’s hired its first dedicated spirits specialist. Say hello to Jonny Fowle! Born and raised in Edinburgh, Fowle founded his own whisky training business in 2012 and worked with companies including Mandarin Oriental, JW Marriot and The Peninsula. He also spent time as an ambassador for booze brands across Japanese whisky, gin and rum. More recently, he’s brokered deals on casks and rare whisky bottles. Rather well-qualified, then! “I am very excited to have joined Sotheby’s as the company strengthens its footing in the spirits market,” said Fowle himself. “It is an incredibly exciting time for a growing industry, and alongside the hugely talented Sotheby’s Wine team, we hope to place ourselves at the centre of that growth.” Congrats, Jonny!

The Nightcap

Anyone for an Aviation?

Pickering’s Gin and British Airways create ‘first’ gin for sipping in the sky

How many gins have you come across that were botanically engineered to be enjoyed at 30,000ft? Presumably none, because Pickering’s Gin claims it has achieved a world first. It’s worked with British Airways to launch its Pickering’s British Airways Centenary Gin! The gin was developed at Edinburgh’s Summerhall Distillery using a balance of 10 botanicals specially selected to combat the suppression of our taste and aroma receptors due to in-flight low air pressure and lack of humidity. The botanicals also celebrate British flora and fauna, with juniper, rose petals and heather used alongside Pickering’s signature ingredients of lime, lemon, cardamom and cinnamon. The new release will be available onboard economy flights and as part of a limited-edition triple ‘Gin Flight’ miniature gift pack. Pickering’s British Airways Centenary Gin actually comes with two different tasting notes, depending on the altitude you’re at when you drink it. At 30,000ft, the citrus and sweet spice of cinnamon and cardamom are said to be more prominent, while at 10,000ft and below, the bold, floral juniper and delicate hints of rose and Scottish heather are more accentuated. “To banish so-called airplane ‘taste blindness’, we have carefully designed a botanical flavour profile that enhances what you lack when you’re soaring in the sky,” said Pickering’s head distiller and co-founder, Matt Gammell. “We trialled multiple iterations of the recipe in the air until we were confident that it would taste as good in the sky as it did on the ground.” It’s one small step for gin and one giant leap for enjoyable in-flight refreshments!

The Nightcap

Holyrood Distillery has it all, from cask programmes to a delightfully dapper dog!

Holyrood Distillery intros personalised cask programme

Edinburgh-based Holyrood Distillery – one of the producers in the mix to make the city’s first whisky for almost 100 years – has announced a fancy cask programme where customers can create their own barrel from scratch. How does it work? In consultation with head distiller Dr Jack Mayo and co-founder David Robertson, interested parties can buy a cask, choosing pretty much everything from the type and oak species to previous fill. Not only that, but they’ll be able to shape the production process too! Why not decide how long the barley is dried and roasted for, which yeast should be used during fermentation, and even have a say in distillation approach and date?! It really is the full customisation shebang! 100 casks have been made available in the programme, and production will start shortly after the distillery opens in July. Prices start from £4,500 for a 200-litre barrel, including flavour consultation, whisky creation, storage for ten years, sampling, insurance, labelling and bottling. “Everything we do at Holyrood is driven by flavour,” said Dr Mayo. “That’s why our Cask Programme gives people the unique chance to tailor a cask of our whisky to suit their flavour preferences.” Head to the Holyrood Distillery site to register your interest!

The Nightcap

Yann Bouvignies’ first menu at Scarfes is hitting all the right notes.

Scarfes Bar new cocktail menu

We headed over to the lovely Scarfes Bar at the Rosewood Hotel in London for a chat with head bartender Yann Bouvignies about the latest cocktail menu which combines music and drinks! Scarfes Bar is one of the few London hotel bars to boast live music every night, so it was only a matter of time until music made its way into the drinks list. The menu is an interactive journey through the genres, with one famous face representing each style, drawn by caricaturist Gerald Scarfe himself. Each genre is given two cocktails representing the music from the artist. For example, Tupac is the face of hip hop, and the two drinks were named Poetic Justice, a nutty, whisky-based cocktail reflecting the gentler, earlier days of his art, and Tradin’ Old Stories, a somewhat more assertive drink mirroring the development of Tupac’s music. It really is a fabulous idea: Aretha Franklin is the face of soul, Prince of funk, Louis Armstrong representing jazz, even the Spice Girls make an appearance in the name of pop. The new menu focuses more on sustainability (which is always good), and on many of the minimalist cocktails there is no garnish (especially if Bouvignies doesn’t deem it necessary and thinks it will simply be thrown away). With 18 cocktails in total, there is quite literally something for everyone, music and drinks lovers alike.

The Nightcap

Massimo Bottura’s (L) non-profit Food for Soul will receive a windfall from The Dalmore

Dalmore L’Anima raises £108,900 for Food for Soul

Remember when we brought you news of (and then got to taste!) The Dalmore L’Anima Aged 49 Years, the mega-fancy bottling set to be auctioned for charity? Well, bidding closed at Sotheby’s yesterday [9 May] at £108,900! A phenomenal amount of money. The full proceeds are going to Food for Soul, the non-profit founded by Massimo Bottura, Chef-Patron of Osteria Francescana, who also co-created the expression. Food for Soul, which he runs with his wife, Lara Gilmore, works to counter food waste through social inclusion. “We are honoured to be part of this great collaboration with The Dalmore, which displays the excellent features of this world-renowned whisky together with an Italian touch,” Bottura said. “I’m even more enthusiastic that this unique project, together with Sotheby’s precious help, will support Food for Soul to build projects that celebrate the culture and the potential of communities around the world.” Good work all-round, folks, and congrats to the winning bidder, who along with that incredible bottle, also gets to enjoy dinner for two at Bottura’s Modena restaurant, Osteria Francescana – voted the world’s best restaurant in 2016 and 2018. Buon Appetito!

The Nightcap

Fans of all things Japanese and boozy will surely be seeing more of James

Suntory appoints James Bowker as first UK ambassador

Hibiki, Yamazaki, Chita, Roku, Haku (check the blog on Monday for more!)… The House of Suntory certainly has deliciousness aplenty in its portfolio of Japanese tipples. And now there’s a dedicated UK brand ambassador to help them shine even brighter! Meet James Bowker, the man in the brand-new role. He’s tasked with spreading the spirit of Japan far and wide through the land and coming up with all kinds of education plans and cocktails. He’s been a bartender for more than 10 years, and developed a passion for Japanese whisky in particular at The Edgbaston Hotel in Birmingham. He then spent time making drinks in actual Tokyo, deepening is knowledge of Japanese cocktail techniques and visiting distilleries. “I’ve always had a passion for spirits and grew very fond of The House of Suntory whisky portfolio during my early days behind the bar,” Bowker said. “I can’t wait to become the face of The House of Suntory in the UK, building strong partnerships with bartenders and venues across the country to broaden the appeal for Japanese spirits, serves and the brands’ founding principles for continued perfection.” Congrats!

The Nightcap

The future is here. And it’s slightly confusing.

And finally… Mackmyra and Microsoft create ‘AI whisky’

Hands up if you’re an expert in artificial intelligence (AI)? Us neither (though if you are, and can shed some light on what our ‘And finally…’ this week means for whisky in general, please drop us a line!). Swedish whisky-maker Mackmyra has become an expert in the field after teaming up with Microsoft, of off computers, and Fourkind, a Finnish tech consultancy, to create the ‘world’s first’ AI whisky. Here’s what we think it means: the whisky recipe has been engineered using data based on consumer flavour preferences. According to the distillery, AI is used to “augment and automate the most time-consuming processes of whisky creation” with the possibility to create more than “70 million” recipes. “We see AI as a part of our digital development, it is really exciting to let AI be a complement to the craft of producing a high-quality whisky,” said Angela D’Orazio, Mackmyra’s master blender. “It is a great achievement to be able to say that I’m now also a mentor for the first ever created AI whisky in the world.” According to a Microsoft spokesperson, AI-generation can have an impact in multiple industries. “These new AI solutions can be used to generate products that retain the spirit, look and feel of the brands behind them, while at the same time being new and unique.” It stressed, however, that AI isn’t designed to replace a master blender, who should always have a curation role in the process. Mackmyra’s AI-generated whisky will be available from Autumn 2019 – but it very much seems like the future is now. The robots are coming!

No Comments on The Nightcap: 10 May

English spirits for St. George’s Day

Mark the Feast of Saint George, England’s patron saint, with some of the most delightful and delicious tipples from across England. You might have woken up this morning thinking today…

Mark the Feast of Saint George, England’s patron saint, with some of the most delightful and delicious tipples from across England.

You might have woken up this morning thinking today was simply just the dreaded post-Easter weekend return to reality. But it’s April 23rd, and that means it’s St. George’s Day. Here at MoM Towers, we can think of no better way to commemorate the dragon-slaying knight than by championing the ever-increasing number of innovative and charming distilleries that are popping up all over this fair country.

We’ve rounded some choice selections up here (and also here), so you can indulge with ease this St. George’s Day. From new and exciting whiskies to evocative, flavoursome gins, we’ve got you covered!

Happy St. George’s Day everyone!

Cotswolds Single Malt Whisky

It’s fair to say the first single malt whisky from the Cotswolds Distillery did not disappoint. Produced using barley grown in the Cotswolds, distilled in Forsyths copper pot stills (Mary & Janis to be precise) and matured in a combination of ex-bourbon and red wine casks, this eagerly awaited dram has received acclaim from far and wide for good reason. Just look at its shiny Gold medal from The World Whisky Masters 2018 (The Spirits Business) if you don’t believe us!

What does it taste like?:

Spicy cereal notes, malt and porridge, orange peel, lemon, grassy, marzipan, black pepper and vanilla custard.

English Whisky Co. 8 Year Old (That Boutique-y Whisky Company)

Given that it’s Saint George’s Day today, it seemed only right that we selected a whisky that featured the man himself and the customary dragon on the label. The two are fighting here over what appears to be a collection of whisky and a massive caramel sweetie, so the stakes are high. This delicious dram was distilled by the English Whisky Co. and drawn from bourbon and sweet Sauternes casks.

What does it taste like?:

Bonfire smoke, sweet green apple, cherry soda, bruised pears, rich barley, cinnamon sticks and candy cane menthol.

Salcombe Gin – Start Point

From Salcombe, one of the few distilleries in the world that is accessible by boat (how cool is that), comes a gin that was inspired by the Salcombe ‘fruiters’ that brought exotic fruit into Devon from the Azores, West Indies and the Mediterranean in the 19th century. This influence is evident in the botanical selection, which includes Macedonian juniper, fresh lemon, lime and red grapefruit peels, cardamom, liquorice, cinnamon bark, chamomile, coriander seeds and cubeb berries. It’s very tasty and is begging to be put to good use in a G&T.

What does it taste like?:

Warming spiced citrus, fruity peppery heat, floral aromas and plenty of earthy and resinous pine notes.

The English – Original

When the aptly named St George’s Distillery at Roudham in Norfolk was founded by the Nelstrop family in 2005, it became England’s first registered whisky producer for over a century. Since then The English Whisky Co. has made a habit of producing a variety of wonderful whisky. The Original, launched in 2016, is an unpeated single malt that was aged in bourbon casks, so expect a creamy, vanilla-rich flavour profile.

What does it taste like?:

Zesty orange, vanilla custard, grassy malt, almond, hazelnut, milk chocolate, orange, rich barley and a handful of spices.

Brockmans Intensely Smooth Gin

As you can imagine, Brockmans Intensely Smooth Gin is one smooth customer. It’s also delicious in a Negroni. However, the unique selection of botanicals is the feature of this beauty that appeals to us the most. Where else would you find Tuscan juniper berries, Bulgarian coriander, blueberries, blackberries and bittersweet Valencian orange peel?

What does it taste like?:

Cooked fruit, strawberry, damson jam, almonds, blueberries, juniper, herbs, liquorice root and soft aniseed notes.

Adnams Triple Malt Whisky

If you still think of Adnams purely as a brewer of quality Suffolk beers then you need some booze-based re-education. Sensational spirits are all the rage at Adnams in recent times. Take this delightful Triple Malt Whisky, for example. It was produced in Southwold using a trio of malted grains – barley, wheat and oats – then matured in new American oak casks for five years. Wonderful stuff.

What does it taste like?:

Toasted coconut, white grape, foam banana, apricot, chocolate orange, caramelised almonds, bubblegum, charred oak, honey and a kick of white pepper.

The Wrecking Coast Cornish Clotted Cream Gin

You read that right. This is a handcrafted, small-batch English gin that was made with Cornish clotted cream. Tell me you don’t want one of these immediately. How did The Wrecking Coast do it? It macerated 12 botanicals in grain spirit for a fortnight before running them through a computer controlled iStill (no, really), while cold distilling the Cornish clotted cream in a vacuum still. The two spirits are blended together, and there you have it! The brand recommended you enjoy this with tonic water, strawberries and lime, which we’re definitely taking them up on.

What does it taste like?:

A creamy mouthfeel carries notes of vibrant, earthy juniper, vanilla pod and honeyed floral. Hints of angelica root and peppercorn stick around in the background.

Wicked Wolf Exmoor Gin

A small-batch gin distilled and blended in a 19th century chapel on the banks of the picturesque River Lyn, North Devon, Wicked Wolf Exmoor Gin features an intriguing selection of 11 botanicals, including juniper, angelica, cardamom, coriander, cubeb, grains of paradise, hibiscus, Makrutlime leaves, orange peel, lemon peel and lemongrass. This makes it a distinctive, enjoyable tipple that proves Devon isn’t solely about ale and cider.

What does it taste like?:

Clean juniper, lemon, angelica, hibiscus sweetness, a hint of fennel seed, drying cubeb peppery hints and a touch of savoury thyme.

Silent Pool Gin

Silent Pool Gin was created using 24 botanicals, including Makrut lime, chamomile, local honey and lavender. The ever-popular tipple is not only a wonderful example of the creativity and craft being demonstrated by countless English distilleries, but it’s also a very tasty, intriguing spirit that makes for a great G&T.

What does it taste like?:

Violet, lavender, lime leaf, cardamom, juniper, elderflower, honey sweetness, a spark of black pepper, chamomile and a waft of orange blossom.

Sir Robin of Locksley Gin

On a day of celebration to all things English, we simply had to include a gin that was named to honour folk hero Robin Hood. A refreshing and super sweet spirit, Sir Robin of Locksley Gin features a botanical selection which includes elderflower, dandelion and pink grapefruit. It also makes a mean Bramble, folks.

What does it taste like?:

Pink grapefruit, liquorice, elderflower sweetness, dandelion, cassia, juniper and plenty of herbs.

No Comments on English spirits for St. George’s Day

The Nightcap: 12 April

A meeting of master distillers and blenders, $1,000 Mint Juleps and secret whisky history – The Nightcap has all these stories and more! It’s Friday once again, and, like clockwork,…

A meeting of master distillers and blenders, $1,000 Mint Juleps and secret whisky history – The Nightcap has all these stories and more!

It’s Friday once again, and, like clockwork, we’ve got another batch of news stories from the world of booze ready and waiting in The Nightcap. In fact, it’s almost as if we assembled a team of engineers and bribed them with the tastiest cocktails they could ever imagine to build us Nightcap-bot 3000 to produce these stories. Of course, that’s simply hogwash. We definitely have not done that, and we absolutely don’t disguise Nightcap-bot 3000 as a fridge when people visit the editorial team’s realm within MoM Towers to make it look like we’re very busy. We’re also not scared that Nightcap-bot 3000 will one day replace and potentially eat us all.

On the blog this week, guest writer Ian Buxton pondered whether whisky could crash in his first post for us, while Annie explored cocktails that have a way with words, then talked to Talisker about its new bartender competition Wild Spirit. Henry’s Cocktail of the Week was the classic Gin & Tonic in celebration of National Gin & Tonic Day, and Martini & Rossi’s new super fruity vermouth Fiero caught his eye for New Arrival of the Week. Kristy explored a fancy new Scotch from Glenmorangie, while Adam tasted a 47 Year Old Mortlach expression, then looked at Littlemill’s historical claim. If that wasn’t enough, here’s the rest of the week’s news!

The Nightcap

Take a look at Islay’s first new distillery for nearly 15 years!

New Islay distillery Ardnahoe opens its doors

The opening of a Scotch whisky distillery is always an event, but there’s something particularly special about a new one on Islay. Today Ardnahoe, the first new distillery on the island since 2005, was officially opened by the Rt Hon Lord Robertson of Port Ellen. Stewart Laing, managing director of Hunter Laing, the family-owned company which has invested £12m in the project, commented: “Since working as a teenager at Bruichladdich Distillery over 50 years ago, I have had a huge affinity with Islay and its malt whiskies. When we decided to build our own distillery, there was only one possible location. We have built a great team to manage the distillery and run the visitor centre and in a few years’ time we will be able to drink a great whisky in the classic Islay style, staying true to the island’s heritage with a heavily peated malt.” The spirit should be full of character as it will be made using wooden washbacks, Scottish-made lamp glass stills and worm tub condensers (the only distillery on the island to use them), and it will be aged in ex-bourbon and ex-sherry casks. The great master distiller Jim McEwan advised on the project. With such pedigree, it’s no surprise that Hunter Laing has already pre-sold 400 casks of spirit. Team MoM is flying out to Islay on Monday to bring you the full story. Watch this space.

Jameson unveils new commercial for Taste, That’s Why campaign

Jameson Irish Whiskey unveiled the next instalment of its sassy Taste, That’s Why advertising platform this week. New commercial The Bartenders’ Gathering is set in Dublin in 2016, and tells the true story of 200 global bartenders at the brand’s annual three-day immersive and educational summit of the same name. It all looks very trendy and fun, with shots of distilleries, whiskey, bars, food, music and some lovely Irish countryside, as well as an unexpected twist. Some of the bartenders interrupt a distillery trip to go to a library (we’re just kidding, that isn’t it). “As we unveil the next chapter in the Taste, That’s Why story, we wanted to highlight Jameson’s revered position among bartenders as they have been instrumental to our success in the USA and around the world over the past 29 years,” said Simon Fay, international marketing director at Irish Distillers. “The new spot conveys the true spirit of the annual Bartenders’ Gathering in a high octane but light-hearted manner with a twist of Irish humour – it’s exactly what you’d expect from Jameson, and will help us to further build the profile and personality of the brand supporting equity growth into the future.”

The Nightcap

The wonderful Joy Spence of Appleton Estate Jamaica Rum

Campari launches Meet the Master, bringing together four drinks luminaries

Where can you see the master distillers and blenders behind Wild Turkey, Appleton Estate, Grand Marnier and Glen Grant all in one place? At Carlton House Terrace in London’s Mayfair from 14-16 May, when Campari UK launches Meet the Masters. The event will bring together more than 140 combined years of talent and expertise in one location. The line-up includes Joy Spence of Appleton Estate Jamaica Rum, the first woman master blender in the spirits industry; Eddie Russell of Wild Turkey Bourbon, the third generation Russell to work at the distillery; Patrick Raguenaud of Grand Marnier, whose family has been involved in the Cognac industry since 1627; and Dennis Malcolm of Glen Grant, who has worked at the distillery for over five decades. The event will offer tasting sessions with each master, panel discussions, and an opportunity for guests from the drinks industry and beyond to get the masters’ view on the latest industry trends. “With over 140 years of shared experience in the spirits industry between them, Meet the Masters is a must-attend for those who are serious about spirits, the stories behind them, and hungry to know more, in a unique and intimate setting,” said Brad Madigan, managing director at Campari UK. Sounds enlightening!

The Nightcap

The Fèis Ìle 2019 Limited Edition!

Douglas Laing unveils 2019 Fèis Ìle Big Peat bottling

Here at MoM we’re getting very excited about Fèis Ìle, the Islay Festival of Music and Malt that runs from 24 May to 1 June. To celebrate this year’s bash, Douglas Laing will be releasing a very special whisky called Big Peat’s Pals. It’s a blended malt containing whiskies from Ardbeg, Bowmore, Caol Ila and even Port Ellen! So rare. Only 3,300 bottles will be available globally. It’s the 10th anniversary of the much-loved brand and so the packaging of this special edition features the photos of 400 “pals” from all over the world. “By marrying together a fine selection of our preferred single malts, only from Islay, we truly believe we have created the ultimate taste of Islay in Big Peat,” said Douglas Laing director of whisky Cara Laing. “His latest limited edition, the Fèis Ìle 2019 release, pays homage to his friends the world over, over 400 of whom feature proudly on the gift tube. This year, we celebrate 10 years since my father dreamed up Big Peat, and our extensive plans will ensure our Big Islay Pal celebrates in style all over the world!” These plans include a Facebook tasting during Fèis Ìle for members of the Big Peat community, so that fans who can’t get to the island can join in the festivities. Very modern.

The Nightcap

This man is basically Indiana Jones, as far as I’m concerned

Whisky distillery archaeology gets under way in Scotland!

It’s been quite the week when it comes to whisky history. First we heard evidence that Littlemill was Scotland’s ‘oldest’ distillery. Now we’ve got some archaeological goings on at Blackmiddens, an old steading on the border between Moray and Aberdeenshire. It was one of the first distilleries to nab a licence after the Excise Act of 1823. Now, The Cabrach Trust, which preserves the history of the area, is excavating the site to figure out exactly what went down when, with help from Forestry and Land Scotland and Historic Environment Scotland. “For decades local farmers secretly distilled whisky and smuggled it away under the noses of excisemen. Then, when the law was changed to make small-scale whisky production profitable, Blackmiddens was one of the first farms to take advantage of this,” said Anna Brennand, Cabrach Trust chief exec. “Despite the fact that farms like this were famous for their fine quality spirit, whisky production at Blackmiddens stopped just eight years after it began and the farm fell into ruin. We hope to uncover some of the secrets of early whisky making in the Highlands with this exciting dig.” We can’t wait to see what they discover!

The Nightcap

Small-batch Serata Hall gin, anyone?

Serata Hall comes to Old Street

Just a stone’s throw away from Old Street station, a new establishment called Serata Hall opened its doors this week, which we know because we attended the launch party! The new site is Albion & East’s fourth offering alongside sister sites Martello Hall in Hackney, and Canova Hall and Cattivo, both in Brixton. Like its siblings, Serata Hall will make all of its food on-site (we can personally recommend the pizzas), serve tap wine (the biggest selection outside the United States), and provide guests the option to either create their own cocktails or ‘Book a Bartender’, where mixologists conjure up inventive cocktails. There’s also a DJ booth, a daily bakery and hot-desk spaces. But the thing that stands out most for us here at MoM Towers? The in-house distillery. That’s right. Serata Hall features a bespoke still, called ‘Agnes’, which makes small-batch Serata Hall gin, available for visitors to drink at the venue and buy on-site. You can even sign up to gin blending masterclasses, where the master distiller will show you how to blend, bottle and hand-wax two gins, which you then get to name and take away. You also learn how to make three gin cocktails, too. Sounds like a good time to us!

The Nightcap

Move over coffee machines, at-home booze machines have arrived!

Can this at-home booze machine change how we drink?

The future is now, folks. Smart Spirits – a company that produces different types of spirits by mixing water, ethyl alcohol and flavour – has come up with an at-home dispenser designed to make more than 30 different drinks spanning all the major spirits categories using capsules. A bit like those coffee tabs but with actual booze. How does it work? The so-called ‘Taste Of’ flavour capsules mix with neutral grain spirit and/or water to mimic the flavours of different whiskies, gins, rums, vodkas and liqueurs. You can choose the alcohol content (0-40% ABV), and there’s even Bluetooth connectivity, so you can control the whole thing from your smartphone. “We’re delighted to introduce to the market an innovative new way to drink at home,” said Ian Smart, one of the Smart Spirits co-founders. “Smart Spirits taps into the desire of the increasingly sophisticated and tech-savvy consumer to have control of the alcohol in their drinks, at the same time also choice and convenience.” On the one hand, you’ve got an entire drinks cabinet in one. But we reckon we’d miss the sound of the cork popping out of the bottle… the jury’s out on this one. Let us know what you think!

The Nightcap

This is a $1,000 Mint Julep. No, really.

Woodford Reserve unveils $1,000 Julep for the Kentucky Derby

What’s the most you would spend on a cocktail? £9? £15? £21? Well, Woodford Reserve is hoping some punters will be prepared to spend significantly more. To celebrate the 145th Kentucky Derby on 3 and 4 May, the bourbon producer, which is also the race’s official sponsor, has unveiled a $1,000 Mint Julep. Yes, one thousand clams. For that money you’d expect it to contain unicorn tears or at the very least powdered griffin beak. But in reality it’s made with standard Woodford Reserve, a honey syrup that was aged in oak for 145 days, and mint grown at Churchill Downs racetrack where the Derby takes place. The packaging, however, is seriously swanky. For the money you get a silver cup alongside a flask of bourbon, and the whole thing is presented in a wooden box lined with jockey silks. If that’s not lavish enough, there’s a gold version available for $2,500. Only 125 silver and 20 gold will be made. You will be pleased to know that this is not just about conspicuous consumption, all the proceeds go to the John Asher Memorial Scholarship Fund to provide an education for deserving students at Western Kentucky University.

The Nightcap

I defy you not to imagine yourself drinking something wonderful and Japanese here

Nobu and Suntory team up for Hanami experience

How does a showcase of contemporary Japanese craftsmanship with a menu of exclusive cocktails, bespoke dishes and afternoon tea sound to you? Pretty great, right? Well, good, because that’s exactly what Nobu Hotel London Shoreditch and The House of Suntory have put together with Hanami. It’s a celebration of the annual bloom of the Japanese Cherry Blossom, or Sakura, inspired by the ancient practice of dining beneath the blossoming flower. Millions of people from all over the world travel to drink, dance and dine beneath the blossom, but Hanami will bring the spirit of this tradition to London at the newest Nobu restaurant. The bar team at Nobu, led by beverage manager Wilfried Rique, has worked closely with The House of Suntory to create an exciting original menu inspired by its range of premium Japanese spirits, including Toki and Chita Whisky, Roku Gin and the newly-launched Haku Vodka. These are presented with Japanese ingredients, teas and house-made infusions in a menu of seven bespoke cocktails, alongside Nobu-style bar snacks and world class sushi. Visitors to the terrace also have the opportunity to indulge in an exclusive Sakura-inspired Afternoon Tea menu, offering a twist on the classic British tradition. It’s open to the public now, so if this sounds like your cup of tea, then be sure to check it out.

The Nightcap

Marcos Ameneiros Zannone, who will presumably be looking to replace that sticky shaker…

And finally… Bartender gets stuck at Cointreau Margarita contest

There was a hairy moment at this week’s Cointreau Margarita competition at Century House in London, when one of the contestant’s cocktail shaker got stuck. Not an unusual occurrence when mixing cocktails, but after some frantic banging and jimmying from poor Marcos Ameneiros Zannone from Berners Tavern, it became clear that it was well and truly jammed. Meanwhile, the ice inside was slowly melting and diluting the cocktail. And so, the cream of British bartending stepped in and everyone in the room had a go at opening the bloody thing. But nobody could. It was like the sword in the stone from Arthurian Legend. Just in the nick of time, in stepped one of the barmen from Century who managed to prize the recalcitrant shaker open. Zannone poured out his Susanita (which was inspired by Crêpes Suzette), and won the competition. Our Henry was one of the judges, alongside Sandrae Lawrence from The Cocktail Lovers magazine, award-winning bartender Carl Anthony Brown, and Alfred Cointreau himself. The panel also picked a winner from outside London, with Nathan Larkin from Manchester’s plant-based bar Speak in Code taking the title with his Sicolo Mayahuel, a smoky complex drink with an Aztec twist. The two runners-up were Dean Railton from Feed in Leeds, and Leonardo Baggio from Mr Fogg’s Residence. The two winners won lots of Cointreau and a trip to Cannes. Congratulations to all who took part – the standard was sky high – and especially to Zannone for keeping his cool.

That’s it for The Nightcap this week, team. Have awesome weekends!

No Comments on The Nightcap: 12 April

The Nightcap: 5 April

It’s been a big week for Irish whiskey, BrewDog, and our very own blog. The Nightcap is here with all the stories from the week! April has arrived, and with…

It’s been a big week for Irish whiskey, BrewDog, and our very own blog. The Nightcap is here with all the stories from the week!

April has arrived, and with it came news both real and fake. Of course, the storied tradition of ‘spend the first morning in April lying through your teeth at every opportunity’ continued this year, but that’s not what we’re here to talk about. We’re here for the news. The newsiest of news! The news built upon facts, but also built upon booze. The Nightcap is held up by those two pillars: facts and booze. Like Stonehenge, except not big rocks.

Anyway, it was a busy week on the MoM Blog, which we colloquially referred to as Blogmageddon here at MoM Towers (we know how to have fun). Henry celebrated the news of Bruichladdich’s plan to build on-site maltings, treated us to a Daiquiri for Cocktail of the Week, and then found out the buzz around mead. Jess showed off Mackmyra Äppelblom for New Arrival of the Week, looked at the announcement of a new distillery in Donegal, Ireland, and finally met batman. Not that one, the other one, the one with the mezcal. Adam took a booze-based tour of Scotland’s whisky regions, and chatted with The Whisky Works’ Gregg Glass. Annie got us all hyped up about the upcoming Scotch whisky distilleries that we can’t wait to visit. We had a guest blog from Nate Brown about how not to launch a new drink, we announced the winner of our Yellow Spot competition, and we launched Google Pay as a payment option. Then we got involved with the whole ‘lying through our teeth thing’ (but then came clean about it). Blogmageddon indeed!

After all that, it’s probably time to bring you what else went down this week!

masons

We wish the team at Masons Gin a speedy recovery

‘Still explosion’ causes fire at Masons Gin distillery

Sad news came from Yorkshire this week. Masons Gin, set up in the Dales six years ago by husband and wife team Cathy and Karl Mason, suffered an explosion. According to numerous reports, one of the stills blew out, causing a major fire. The Masons team put a statement on social media shortly afterwards. “We’d like to thank everybody for their concern and well wishes following a fire at the distillery today,” it read. “We can report that all staff are unharmed and there are no injuries sustained. We’d like to express our thanks to the emergency services and staff at SPAR for their support this morning.” We’re thinking of everyone at the distillery and hope things are back up and running soon.

Dublin-Liberties

A ‘momentous achievement’, says The Irish Whiskey Association

Irish spirits get GI recognition

Top news, folks! Irish whiskey, Irish cream liqueurs and Irish Poitín have all secured geographical indication (GI) status in the EU. What does this mean? Basically, both in the EU and markets that the EU has trade agreements with, a product can only be labelled as Irish whiskey, gin or Poitín if it was made on the island of Ireland to set production methods and standards. Single malt Irish whiskey, pot still Irish whiskey, blended Irish whiskey and grain Irish whiskey were all included in the GI agreement, which the country’s drinks industry first submitted in 2014. It essentially means it will be much harder for people to fake Irish drinks or make misleading statements on non-compliant products. The Irish Whiskey Association called the development a “momentous achievement”, giving the drinks the “strongest possible protection”. Best raise a dram of something Irish!

Pernod Ricard to ban single-use promo plastics by 2025

Global drinks group Pernod Ricard, which owns the likes of Beefeater, Chivas Regal, The Glenlivet and Havana Club, has published its 2030 Sustainability & Responsibility roadmap (see video above). The document sets out eight “ambitious and concrete” targets, each developed to support the United Nations’ Sustainable Development Goals. Under Biodiversity, Pernod Ricard has pledged to have a dedicated project with evert affiliate, and as part of Regenerative Agriculture, there will be projects to improve topsoil, watershed and ecosystems in eight wine regions. As part of its Equal Pay and Future Leadership banner, the group has pledged to ensure equal pay by 2022 and gender-balanced top management teams by 2030. Shared Knowledge and Learning will see 10,000 bartenders trained in being anti-waste and plastic-free, and on the topic of Packaging and Waste, all promotional single-use plastic items will be banned by 2025. A Water Balance and Carbon Footprint focus will see the company’s total carbon footprint cut by 50%. Pernod Ricard’s Alcohol Misuse focus will see every affiliate have at least one programme to fight problem drinking; while under the Responsible Party pillar, more than one million young adults will learn about responsible consumption. “These 2030 commitments provide us with a focused framework across our business in helping to address some of the biggest sustainability issues, so consumers can enjoy our products in a convivial and sustainable way,” said Vanessa Wright, VP Sustainability & Responsibility. Go Pernod!

Scotch Whisky collection

The most extensive and famous private whisky collection in the world is set to stay!

Diageo Claive Vidiz Scotch collection to stay in Edinburgh

Anyone who has visited the Scotch Whisky Experience in Edinburgh will remember the Diageo Claive Vidiz collection. The 3,384 bottle-strong haul includes some seriously rare and covetable expressions, including a Buchanan’s whisky bottle dating from 1897! It was Brazilian businessman Claive Vidiz who gathered the collection over 35 years before it was acquired by Diageo in 2009. It’s been on display at the visitor attraction ever since, attracting a whopping 1.5 million whisky fans. And a deal has been struck to keep it in situ for another 10 years! “The Diageo Claive Vidiz Collection is uniquely eclectic, with brands from across the whole industry and ranging from extremely rare bottlings to everyday drams from years gone by. It really gives visitors a fascinating insight into our whisky history,” said Christine McCafferty, Diageo’s chief archivist. The Scotch Whisky Experience has just revamped its display units for the collection, to make sure the bottles are kept in prime condition for the next decade. Susan Morrison, chief executive of the Scotch Whisky Experience, added: “After 10 years of seeing the collection every day we still have the privilege of seeing the reaction of surprise and delight on the faces of each of our visitors as they enter the collection vault for the first time.” We’ll be up again soon!

brewdog

The BrewDog Distilling Co. has arrived (complete with scary wolf)!

BrewDog reveals more spirits, plans a beer hotel

Sound the klaxons, The BrewDog Distilling Co. is here! Yes, BrewDog, responsible for your favourite craft beer, has launched some quite incredible spirits. Although it’s still fairly shrouded in secrecy, here’s what we know. Flagship gin LoneWolf has been on our radar for a while, and is juniper heavy with a touch of lavender. But there’s now another gin, Zealot’s Heart, a small-batch expression “made by zealots for zealots”. Then, we are also treated to Rogue Wave, “a vodka you won’t forget”, dedicated to the co-founder’s cousin, One-Armed Alex, who you can spot on the label. Finally, the distilling team has collaborated with a trio of leading spirit-makers to create the Boilermaker Series, sporting three limited-edition whiskies that are actually designed to be paired with BrewDog craft beer. What a spread! If you think BrewDog has forgotten a certain spirit, fear not. Next on the cards is an authentic spiced rum aged in oak, though you’ll have to wait a little longer for that one. But there’s more! The team has certainly been busy, because this week it also revealed it’s planning the UK’s first craft beer hotel. Known as DogHouse London, it will have its own craft beer museum, fresh craft beer you can pour for yourself in each room, and something called a shower-beer fridge. At least being in the dog house won’t be such a bad thing now. We’ll wag our tails to that, BrewDog!

Glenfiddich

Say hello to the new Glenfiddich UK ambassador: Alex Walker

Meet new Glenfiddich UK brand ambassador, Alex Walker!

We have a new national brand ambassador at Glenfiddich, folks! Independent family distiller William Grant & Sons has confirmed Alex Walker has taken on the role with immediate effect. Walker, who began his career in Australia before working in prestigious hotels bars The Beaufort Bar at The Savoy and Artesian at The Langham, will be tasked with talking all things Glenfiddich Distillery as often as possible (or ‘elevating brand awareness’, to use the industry term). He’ll also keep up comms between the brand and whisky drinkers, bars and restaurants, retailers and the press. Stephen Rutherford vacated the role after taking up the Glenfiddich UK brand manager position. “Alex has proved himself to be an exceptional candidate and a passionate whisky enthusiast, ticking all of the boxes for the role,” he said. Walker added: “I am extremely excited to be joining the William Grant & Sons UK family. It is a huge honour and privilege to work for a brand that represents over 130 years of history, heritage, and experimentation. I can’t wait to be part of this journey and help craft future success for Glenfiddich!” Congratulations, Alex!

Dewar’s releases film starring Game of Thrones’ Iwan Rheon

To celebrate the launch of its new Double Double range of whiskies, Dewar’s has teamed up with a whole bunch of glitzy actors to produce Four: four short films set in the Savoy Hotel in London. First up is Tuppence Middleton (you might remember her from TV series such as War and Peace and Black Mirror), alongside the likes of Iwan Rheon, who plays the baddest of all the baddies from Game of Thrones, and Jack Farthing from Poldark. The film is named after the four-stage ageing process used in these whiskies (step 1: ageing individual grains and malts separately; step 2: blending malts together and ageing, blending grains together and ageing; step 3: marrying the two; step 4: finishing in sherry casks). The Double Double (2+2=4, geddit?) range consists of three luxury age-statement whiskies: a 21 year old finished in oloroso casks; a 27 year old finished in palo cortado wood; and a 32 year old finished in PX barrels. We had a sneak preview with master blender Stephanie Macleod (at the Savoy, natch) and were extremely impressed. According to Macleod, the special ageing process is all about “the pursuit of smoothness”. It’s not unusual these days for drinks brands to make starry promotional films but, Macleod reminded us, Dewar’s was the first. Tommy Dewar commissioned a cinema advert for his whisky way back in 1898. Now there was a man ahead of his time.

talisker

It’s the Wild Spirit tour and bartender competition!

Talisker kicks off Wild Spirit tour and bartender competition

Isle of Skye’s Talisker Distillery has launched a fancy new bartender training programme and competition – the Wild Spirit Whisky Tour! That’s right, no more Race to Skye. Instead, we’ve got a new initiative which kicks off with a 20-stop UK-wide Wild Spirit Whisky Tour inspired by Talisker’s ‘Made by the Sea’ campaign. It runs until 19 April, and events will be delivered by Talisker brand ambassador Jason Clark. He’ll educate bartenders on the distillery’s history and production, and will explore Wild Spirit cocktail techniques. Once that’s wrapped up, bartenders will be invited to submit a Wild Spirit serve, from 20 April to 15 May, on behalf of their bar. The three bars chosen by a judging panel will win a Talisker Wild Spirit adventure for three members of staff! “For two years running, Talisker’s Race to Skye competition was a huge success and we’ve been delighted with the support and excitement received from the nation’s bartenders,” said Clark. “This year, we’ve mixed things up a little and have advanced the event into an all-new training programme and competition, the Talisker Wild Spirit Whisky Tour, which aims to reach and engage as many bartenders as possible.”

Tempus Fugit Spirits

The Tempus Fugit Spirits range was on show at Ziggy’s Bar at the Hotel Cafe Royal

Tempus Fugit Spirits eyes up cocktail bars

We found ourselves at Ziggy’s Bar at Hotel Cafe Royal last week for an extra-special tasting of Tempus Fugit Spirits. Founded in 2007 by John Troia, the brand’s birth coincided with the reintroduction of absinthe into America. Troia and his partner collected old absinthes and paraphernalia, so when the ban was lifted in 2007 they decided to corner the market. And now time has come for a push into cocktail bars! Tempus Fugit has an expansive portfolio of liqueurs and digestifs, as well as many absinthes. The range of spirits are all made from historic recipes, dating back to the 19th century. Including Gran Classico Bitter, Creme de menthe and Fernet del Frate. Jack Hanlon made some fabulous cocktails with the spirits, including a 20th-century cocktail using Creme de Cacao, Kina L’Aero D’Or and gin, and a Banana Bliss from the Cafe Royal Cocktail Book 1937 using Creme de Banane and Cognac. Yum.

hangover free alcohol

You can always avoid a hangover by drinking responsibly, of course

And finally… could hangover-free alcohol actually become A Thing?

While we always intend to drink responsibly, many people have, on occasion, slightly over-indulged. The resulting hangover is NOT fun. So we read a story from Food & Wine this week with interest. A chap called David Nutt from Imperial College London has been working on something called ‘alcosynth’ for some time. It’s billed as a synthetic form of alcohol that gives you all the fun effects but none of the nasties. Up until now, he’s not been too optimistic about the timeline, suggesting it could replace regular alcohol by 2050. But there’s been a development! Apparently, he’s consumed the stuff himself already, and has cut the projected pipeline to a mere five years! The bad side? Nutt says he has to mix it with fruit juices to mask the taste. We’re not sure what the alternative is if you’re into Martinis or Negronis, but if a super-sweet Piña Colada floats your boat, you could be hangover-free before you know it. But remember, folks – sip, don’t gulp.

And that’s a wrap for this week, folks. We hope you enjoyed The Nightcap – have a tip top weekend.

No Comments on The Nightcap: 5 April

New Arrival of the Week: HYKE Gin

On the blog this week we showcase a grape-based drink that isn’t wine, brandy or even those purple cans of fizzy drink that used to be a fixture at school…

On the blog this week we showcase a grape-based drink that isn’t wine, brandy or even those purple cans of fizzy drink that used to be a fixture at school discos. It’s an intriguing new gin from Foxhole Spirits…

Sustainability is a good thing. This is something we can surely all agree on. From responsibly sourcing ingredients to using recyclable materials, it’s great to see a brand embrace the ethical and innovative.

It’s an approach that informs everything about our New Arrival of the Week: HYKE Gin. It’s made by Foxhole Spirits, a company that specialises in making drinks from excess produce, which you may know as the brand behind Foxhole Gin (which was made from the grape marc crafted by an English winery in Sussex).

The inspiration for HYKE actually came from one of the UK’s largest fruit importers, Richard Hochfeld Ltd, which is also one of Foxhole Spirits’ suppliers. The company noted that when British supermarkets packaged imported table grapes (these are the ones that you eat, not those used to make wine), the grapes are cut and trimmed to fit punnets. This leaves a surplus of loose grapes and tiny bunches that can’t be sold as fresh.

So, what do you do with all these excess grapes? Richard Hochfeld felt they could be put to good use making delicious gin. This is our kind of logic.

HYKE Gin

Introducing: HYKE Gin!

It approached Foxhole Spirits with this idea and, unsurprisingly, the brand was very much on board. James Oag-Cooper, MD and co-founder of Foxhole Spirits, explained: “We knew that there was something special that could and ‘should’ be done with this quality by-product, so we applied our expertise and craftsmanship to the challenge.”

The result? A base spirit made from 713 tonnes (about 1.4 million punnets-worth) of fresh grapes that would have previously gone to waste. Hurrah!

Foxhole Spirits distilled this grape spirit with a blend of botanicals inspired by the grapes’ African and South American origins, including juniper, myrrh, Nigella seed, rooibos, cumin, bay leaf, green cardamom, black cardamom, coriander, angelica root, angelica seed, orris root, liquorice root, aniseed and lemon zest. A hearty and exotic list if there ever was one.

The approach to sustainability extends to every element of HYKE Gin, including the bottle, which was made from recyclable material. The fact that it went on sale on Monday 18 March, Global Recycling Day, is no mistake.

HYKE Gin

HYKE Gin, in a classic G&T

But let’s get down to the thing you all want to know. How does it taste? Well, here’s a classic MoM Tasting Note to give you an idea of what to expect:

Tasting Note for HYKE Gin:

Nose: A lively, aromatic nose begins with plenty of rich baking spice, an underlying forest-air-freshness and a touch of flint. Warming citrus notes are present throughout, with soft aniseed, floral vanilla and piney juniper in support.

Palate: A full and silky palate begins with delicate juniper, a touch of liquorice and a little pink grapefruit bitterness. Earthy spice flickers away underneath, among plenty of fragrant cardamom and menthol herbaceousness.

Finish: The finish is long and peppered with dry, spicy citrus.

Overall: Luxurious, complex and very moreish stuff from Foxhole Spirits.

We’ve also included a couple of recipes of the brand’s recommended serves, featuring a refreshing Spritz or a sophisticated Martini, so you can make the most of this sublimely sustainable gin. Enjoy!

HYKE Gin

The HYKE Gin Spritz

Ingredients: HYKE Gin, rhubarb and ginger cordial, sparkling Rosé wine and soda water.

Garnish: A lemon twist and a sprig of thyme.

Method: Begin by filling a Copa glass with ice, then add 20ml of rhubarb and ginger cordial and 35ml of HYKE Gin. Then add 75ml of sparkling Rosé wine and 50ml of soda water before garnishing your cocktail with a lemon twist and a sprig of thyme.

HYKE Gin

The HYKE Gin Martini

Ingredients: HYKE Gin, Crème de Cacao Blanc and Amontillado Sherry.

Garnish: Lemon zest and a green olive.

Method: Combine 60ml of HYKE Gin, 15ml of Crème de Cacao Blanc and 15ml of Amontillado Sherry with ice and stir. Strain this mix into a chilled Martini glass, then squeeze lemon zest on top and garnish with a green olive.

No Comments on New Arrival of the Week: HYKE Gin

Say hello to some spring spirits!

Spring has finally arrived and there’s no better way to ring in the warmer months than with a seasonal spirit in hand. Shed your layers and rejoice: spring is here!…

Spring has finally arrived and there’s no better way to ring in the warmer months than with a seasonal spirit in hand.

Shed your layers and rejoice: spring is here! The grass is green, there are new baby animals to coo over, and surely the heating bill is about to reduce (adulting truly sucks). So, why not put off the spring cleaning for another day and indulge in a tipple, or two. Whether you’ve got a penchant for Prosecco, a love of liqueurs, a soft spot for Scotch or a taste for Tequila, this is a time of year when the refreshing and rewarding really come into their own.

Here at MoM Towers, we love a bit of flower power when spring arrives. That why we’ve chosen to celebrate the coming of spring with a host of gins featuring fantastically floral botanicals, like rose petals, violets, lavender, lotus blossom and more. Enjoy!

Kyrö Napue Gin

This particular gin has two very exciting properties. 1) It was distilled using rye grain. 2) It features meadow sweet among its botanical selection. Alongside the aforementioned meadow sweet, Napue Gin was also crafted at the Kyrö Distillery in Isokyrö using citrus, cumin and juniper. Plus, it was named as the inaugural winner of the IWSC Gin & Tonic Trophy in 2015!

What does it taste like?:

Creamy vanilla, angelica, juniper, pink peppercorn, orange blossom, a herbal twinge of coriander root and cardamom seed, as well as plenty of floral and perfumed qualities.

Spring-tastic serve: Gin and Tonic

Classic, easy and, in this case, award-winning – it’s the Kyrö Napue G&T! To create, simply add 40ml of Kyrö Napue Gin to a highball glass filled with ice cubes. Top with 100ml of tonic water, stir well, garnish with a sprig of rosemary and a few cranberries. Serve while reminding any guests that this is an award-winning cocktail, thank you very much.

Alkkemist Gin

A wonderfully-presented gin that shines in a number of cocktails, Alkkemist Gin features among its 21 botanicals one of the classics of the floral genre: rose petal. Used to add depth and delicate sweetness, it was distilled (apparently under the light of the moon, no less) among other ingredients such as Muscat grape, orange and lemon peel, samphire, fennel, thyme and mint.

What does it taste like?:

Lemon peel, lavender, apple blossom, grape sweetness, fennel, clove, peppery juniper and a floral waft of rose.

Spring-tastic serve: Tom Collins

Add some Spanish style to this classic gin cocktail by stirring 50ml of Alkkemist Gin, 25ml of lemon juice and 15ml of simple syrup in a highball glass. Then fill the glass with ice cubes and top up with soda water. Garnish with a slice of lemon and serve while howling at the moon like the big badass wolf you are.

Harahorn Norwegian Gin

Sunndal wild marjoram is the star floral botanical is this interesting Norwegian gin. Mind you, you’d be forgiven for not noticing that thanks to the very distinctive label. While Harahorn is named after a mountain in Norway, the gin was actually inspired by the story of a hare with horns. Is it rad? Yes. Is it quite scary? Certainly. Does the gin taste delicious thanks to a botanical selection of Røros juniper berries, Nordmarka blueberries, Grimstad rhubarb, bladderwrack, Oppdal angelica and the highlighted Sunndal wild marjoram? Obviously.

What does it taste like?:

Juniper and blueberry always go together handsomely. The subtle tartness of rhubarb plays well with the pairing too.

Spring-tastic serve: Nordic Martini

See in spring with some Scandinavian style in this wonderful Martini. To create, combine 60ml of Harahorn Norwegian, 1 tbsp of Noilly Prat Original Dry and a little ice together in a cocktail shaker and strain into a chilled Martini glass. Garnish with candied rhubarb and serve while impressing your guests by correctly pronouncing all those botanicals!

Dorothy Parker American Gin

We’re always happy to celebrate Dorothy Parker, whether that’s the legendary writer, poet and satirist, or this delicious gin from the New York Distilling Company! A fine example of some of the great gins we’re seeing come out of America, this tipple was crafted with a mix of traditional botanicals, juniper, citrus, cinnamon, and more contemporary examples such as elderberries and the floral highlight here, hibiscus petals.

What does it taste like?:

Sweet floral notes, muscular juniper, elderberry, citrus, cinnamon and hibiscus petals.

Spring-tastic serve: The Aviation

A classic gin sipper with a spring in its step and a beautiful purple-bluish hue. You can make this variant of the Aviation cocktail by adding 60ml of Dorothy Parker American Gin, 15ml of Maraschino liqueur, 7.5ml of Crème de violette and 20ml of fresh lemon juice into a shaker with ice. Simply shake this mix and then strain into a cocktail glass. Garnish with a brandied cherry and serve while saluting the great Parker – “I’d rather have a bottle in front of me than a frontal lobotomy.”

Forest Gin

What a success story Forest Gin has been for its creators, Lindsay and Karl Bond. Forest Gin is the only gin to have ever been awarded two separate Double-Gold Medals at the San Francisco World Spirit Awards, a feat it achieved in 2016. In this family-created small batch gin you’ll find classic botanicals, such as organic juniper berries and coriander seeds, as well as local ingredients foraged from Macclesfield Forest and processed with a pestle and mortar. This includes the gorse flowers, the floral fancy that means Forest Gin made our list, as well as wild bilberries, raspberries and local moss.

What does it taste like?:

Sweet berries, dewy, forest floor, moss, fresh spring water, rooty liquorice, cassia and cinnamon.

Spring-tastic serve: Negroni

Add a dose of forest funk to the Italian classic by combining 25ml of Forest Gin, 25ml of Campari and 25ml of Martini Rosso vermouth together in a cocktail shaker. Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with a handful of raspberries and a cinnamon stick. Serve and marvel at that maverick weasel you’ll notice on the label of the distinctively English porcelain bottle.

Silent Pool Gin

The fragrant and delicately sweet lavender is the floral botanical you’ll find in the sublime Silent Pool Gin, which is produced on the Albury Estate in the Surrey Hills. This is right next to the Silent Pool, a beautiful, mysterious spring-fed lake that was the inspiration for a gin which features 23 other botanicals, including makrut lime, chamomile and local honey among others.

What does it taste like?:

Violet, lavender, lime leaf, elderflower, chamomile, orange blossom, vanilla-rich honey, cardamom, a spark of black pepper and juniper give it a spicy edge.

Spring-tastic serve: The French 75

The French 75 is an excellent celebratory cocktail, the perfect choice to toast the arrival of spring. To make, add 45ml of Silent Pool gin, 15ml of lemon juice and 7.5ml of sugar syrup to a cocktail shaker with ice. Shake and strain into an empty glass, then top up with Champagne. Garnish with lemon peel and raise a glass to gin, springtime and, why not, gin again!

Sharish Blue Magic Gin

Sharish Blue Magic Gin is probably known best for its ability to transform in your glass from blue to pink with the addition of tonic. This is all down to the magic of the blue pea flower extracts which are used as a botanical. They not only provide that magnificent blue colour you can see in the bottle above, but also the colour changing properties that make this Portuguese gin so popular. Botanicals also include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry.

What does it taste like?:

Raspberry, strawberry, stem ginger, leafy coriander, lemon and angelica and soft juniper.

Spring-tastic serve: Like Magic Gin and Tonic

Let’s face it, we all want to make the colour changing G&T. So, what you’ll need to do is take a large glass (a Copa de Balon glass is ideal) and fill it with ice cubes and a 50ml measure of Sharish Blue Magic Gin. Then slowly pour 150ml of tonic water down a bar spoon onto the ice. Garnish with a slice of fresh orange, then play Eiffel 65’s Blue (Da Ba Dee) and Prince’s Purple Rain, in that order.

Roku Gin

When it came time for Suntory to create its first gin, there was little surprise it opted to include some wonderfully Japanese botanicals. These include the fabulously floral sakura flower and cherry blossom, as well as sakura leaf, sencha tea, gyokuro tea, sansho pepper, yuzu peel and traditional gin botanicals such as juniper, orange peel, lemon peel, coriander and cinnamon, among others.

What does it taste like?:

Earthy and vegetal, with a light whisper of fruity sweetness hiding underneath. Peppery notes develop on the finish.

Spring-tastic serve: Roku & Soda

The highball is a Japanese institution, so making a gin-based equivalent seems particularly appropriate. To create, pour 30ml of Roku Gin into the highball glass and fill with ice to the brim. Then slowly and gently pour 150ml of soda water along the edge of the glass and stir. Garnish with sticks of fresh ginger and, if possible, sakura flower petals to keep the floral theme going.

Boë Violet Gin

Boë Gin is delicious enough as it, but the recipe has been revamped here with the fantastically floral addition of violets! Delicate, refreshing and beautiful to look at, Boë Violet Gin is a smashing tipple, Enjoy it with tonic or any number of mixers, or use it to bring colour and sweetness to a variety of cocktails.

What does it taste like?:

Hugely floral, with classic citrus-forward notes cutting through cleanly.

Spring-tastic serve: The Amethyst Aviation

Fabulous and floral, this beautiful cocktail celebrates its violet spirit. To create, add 40ml of Boë Violet Gin, 25ml of lemon juice and 10ml of Maraschino liqueur into a shaker with ice. Shake this mix and strain it into a cocktail glass, then top with premium grapefruit tonic or soda water. Garnish with a twist of fresh pink grapefruit, serve and enjoy – it’s spring and you’re drinking delicious gin for goodness sake!

No Comments on Say hello to some spring spirits!

Celebrate St. David’s Day with wonderful Welsh tipples

St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh…

St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh tipple?

March 1st isn’t just the first day of spring, but a very special day in the Welsh calendar – St. David’s Day, of course! To some it might be the country of daffodils, unpronounceable towns and Sir Tom Jones, but to us here at MoM Towers, we see a land with a long and notable history of alcohol production and a modern industry that is currently booming. Whether it’s craft beer, climate-defying wines, sublime gins or the emerging array of fab Welsh whiskies, there really is something for everyone.

St. David’s Day is the perfect time of year to check out the results for yourself. Whether you’re a non-Welsh person looking for something new or a Welsh native that wants to champion and reconnect with their roots, you can toast the country’s national day with a local tipple. Cooking up a feast of leek dishes accompanied by lamb, mutton and Welsh cake isn’t the only way to mark the occasion. Take a leek look (sorry) at these delectable St. David’s Day drinks that we’ve selected to celebrate the patron saint of Wales.

Dydd Gŵyl Dewi Hapus*, everyone!

Cygnet Gin

The first tipple on our list hails from Swansea and was created by master distiller and Cygnet Distillery director Dai Wakely, in what he described as “the only live micro gin distillery in Wales”. The botanica list includes juniper, lemon peel, lime peel, pink grapefruit peel, orange peel, liquorice root, orris root, coriander seed, angelica root, cardamom seed, almond and chamomile.

What does it taste like?:

Floral at first, with chamomile playing a big part on the nose. Fresh citrus peel give it a vibrant palate, joined by a bite of juniper and coriander spice.

Saintly serve: The Red Dragon

A fantastically fun and fruity tribute to the Welsh emblem and pride of the Welsh flag, The Red Dragon is a punchy, patriotic serve that’s incredibly easy to make. To create, simply add 30ml of Cygnet Gin, 30ml of Grand Marnier, 25ml blood orange juice, 25ml lemon juice and 3ml grenadine in a chilled glass together with ice. Shake well and then strain the mix into a chilled glass. Garnishing with an orange peel and belt out a resounding edition of Hen Wlad Fy Nhadau should you be so inclined.

Barti Ddu Spiced

Inspired by famous Pembrokeshire Pirate, ‘Barti Ddu’, (or ‘Black Bart’ in English), The Pembrokeshire Beach Food Company crafted this spirit using a blend of Caribbean rums spiced with notes of vanilla, cloves and orange and one special, appropriately patriotic ingredient: Pembrokeshire laver seaweed, also known as Welshman’s caviar.

What does it taste like?:

Warm, rich baking spices, marmalade, toffee apples, red cola cubes, vanilla and a wave of coastal saltiness.

Saintly serve: Pistol Proof

Who doesn’t love the modern classic that is the Espresso Martini? This Barti Ddu take on the serve is designed to make you ‘Pistol Proof’, something Barti Ddu himself was known for. To create, put 30ml of Barti Ddu Spiced, 35ml of St. George Nola Coffee Liqueur, 25ml of Reyka Vodka, 25ml of sugar syrup and lastly 25ml of fresh espresso into a cocktail shaker with ice. Shake vigorously for 20 seconds before straining into chilled Martini glasses (20 minutes in the freezer should do it). Dust with nutmeg, then try to avoid any terrible pirate impressions as you serve.

Penderyn Portwood

Penderyn managed to forge itself quite a reputation for producing some mighty fine single Port cask releases, so it was only a matter of time before the Welsh distillery created a single malt bottling for its core range. The whisky, which was initially matured in ex-bourbon casks and then in Portwood casks, received recognition in Jim Murray’s Whisky Bible in 2018 with a Liquid Gold Award.

What does it taste like?:

Sweet, jammy and creamy with some toffee, rich fruit, plum wine, sweet goji berries and wood spice.

Saintly serve: Iechyd Da

A toast to good health, the Iechyd Da is a simple but effective way to make great use of this delicious Welsh whisky. To create, simply pour 50ml of Penderyn Portwood, a bar spoon of Welsh honey, 10ml blood orange juice, 2 dashes of Angostura Orange Bitters and ice into a tumblr. Stir vigorously and garnish with a twist of orange peel. Serve and try to pronounce ‘Iechyd Da’ correctly (yeah-ch-id dah).

Aber Falls Orange Marmalade Gin

Aber Falls is North Wales’ first whisky distillery in over 100 years and we’re big fans, as you can probably tell from this blog post. While whisky stocks mature the brand has released a slew of seriously tasty liqueurs and flavoured gins such as the Aber Falls Orange Marmalade Gin, which may well be as good on toast as it is in a Citrus Fizz…

What does it taste like?:

Fresh orange juice, with a punchy kick of dried juniper. A bit pithy at points.

Saintly serve: Citrus Fizz

We decided to go with the Citrus Fizz here and not toast for reasons we’re sure you’ll understand. This cocktail is as refreshing as it gets and it couldn’t be simpler to create. In a chilled glass add 25ml of Aber Falls Orange Marmalade Gin, 50ml of dry white wine (something like Isabel Marlborough Sauvignon Blanc 2017), 75ml of soda water and plenty of cubed ice. Stir well and then garnish with orange zest. Serve and figure out how to actually pair gin and toast together later.

Penderyn Legend

If you want to toast the patron saint of Wales with a great Welsh whisky, then one with the red dragon proudly adoringin the label seems a sensible choice. Penderyn Legend is another rather tasty Welsh single malt whisky from the brand, who matured this spirit in bourbon barrels and finished it in ex-Madeira casks. It’s received a slew of awards, including Gold at in the European Single Malt – Premium category at The World Whisky Masters (The Spirits Business) in 2018.

What does it taste like?:

Rich and well-balanced, with dried fruit, dark chocolate, green apples, cream fudge and vanilla.

Saintly serve: Dewi Sant

This recipe was actually created as part of a St David’s Day celebratory menu in Donovan Bar, London by bar manager Armand Wysocki. All you need to do to create your own interpretation is add 50ml of Penderyn Legend, 25ml of Noilly Prat Original Dry, a dash of Angostura Orange Bitters and a dash of sugar into a Martini glass and stir well. Garnish with a lemon twist and raise a glass to Dewi Sant (St. David)!

Hibernation Gin

From Dyfi Distillery comes the delicious Hibernation Gin, which was crafted with some fantastic foraged ingredients including bilberries, crab apples and blackberries. Post-distillation the gin spends time maturing in white Port casks from the legendary Port house Niepoort.

What does it taste like?:

Gloriously bright and fruit-forward, with fresh white grapes and green apple, tempered by oily juniper and Alpine herbs. Slowly develops a subtly oak-y warmth on the mid-palate.

Saintly serve: Negroni

Add a dose of hearty Welshness to this Italian classic by combining 25ml of Hibernation Gin, 25ml of Campari and 25ml of Martini Rosso vermouth together in a cocktail shaker. Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel, grate some fresh ginger on top and serve alongside a wholesome helping of cawl.

Dà Mhìle Apple Brandy

Dà Mhìle is another very impressive Welsh distillery with a range of interesting products, including this organic Apple Brandy. It’s crafted using wild apples from the brand’s own farm and nearby valleys, which were first made into cider and then quadruple distilled. The spirit was then matured for a year in barrels which has previously held French red wine.

What does it taste like?:

Sharp and sweet apple, brown sugar, butterscotch and a little oak spice.

Saintly serve: The Apple Old Fashioned

The Old-Fashioned gets a gloriously autumnal makeover here in this tasty serve. To make, start by stirring together a teaspoon of maple syrup with a few good dashes of Angostura Orange Bitters in an old-fashioned glass. Then add ice and 80ml of Dà Mhìle Apple Brandy. Garnish with a wedge of green apple and serve.

Brecon Special Reserve Gin

Penderyn don’t just make fine whisky, but delicious gin as well! Brecon Special Reserve Gin was distilled with a host of botanicals sourced from all over the world, such as juniper from Macedonia, orange peel from Spain, Chinese cassia bark, Sri Lankan liquorice, Madagascan cinnamon, French angelica root, Russian coriander, Indian nutmeg, Spanish lemon peel and Italian orris root. Very impressive stuff indeed.

What does it taste like?:

Juniper, warm citrus, coriander and hints of spicy cinnamon.

Saintly serve: Smoky Welsh Martini

Martinis are such a versatile and tasty serve. This edition adds a little smokiness via a tasty Welsh whisky. To make, you just need to pour 75ml of Brecon Special Reserve Gin and 5ml Penderyn Peated Whisky into a Martini glass filled with ice. Stir well and then garnish with a fresh lemon peel, or a bit of leek if you’re feeling particularly patriotic/brave.

 

1 Comment on Celebrate St. David’s Day with wonderful Welsh tipples

Warming tipples for autumn evenings!

Join us as well celebrate all things autumn with a round-up of sensational seasonal spirits! Autumn is a season loved by many. It’s all about comfort food and drink. It’s…

Join us as well celebrate all things autumn with a round-up of sensational seasonal spirits!

Autumn is a season loved by many. It’s all about comfort food and drink. It’s a chance to make the most of the produce from the seasonal harvest. It’s the time to attend bonfire nights and Halloween parties. It’s the season when we welcome the darkening nights and browning leaves with a hearty tipple and, let’s face it, heaps of bloody pumpkin spice.

But what makes the perfect autumn drink? Summer refreshers and cocktails are now out of the question. But winter warmers aren’t the required tonic just yet. In autumn, or ‘fall’, for our exceptionally literal friends in the United States, it only seems right to celebrate brown spirits: whisky, Armagnac, Cognac, Calvados and darker or spiced rums, as well as liqueurs and cocktails packed with seasonal fruits and colours.

In this spirit, we’ve produced a list of appropriately autumnal boozes. Each comes with a seasonal serve if you want to get creative. These ought to keep you going until the snow starts to fall.

No Comments on Warming tipples for autumn evenings!

Type on the field below and hit Enter/Return to search