Another weekend, another round of delightful deals. We’re back with even more bargains. Which is very handy with Father’s Day coming up… Last week we brought back our Deals of…
Another weekend, another round of delightful deals. We’re back with even more bargains. Which is very handy with Father’s Day coming up…
Last week we brought back our Deals of the Day for the weekend. But that wasn’t a one-off, this is a series. Which means that right now you can find all kinds of spirits with cracking savings here, all of them just waiting to be delivered straight to your doorstep after just a few simple clicks. Fancy a show-stopping bottle of classic whisky? Click. You’ve got one. Desire a new gin to broaden your horizons? Click. It’s in the basket. You can even make a clicking sound as you do it and make it more fun. The world’s your oyster. Except your oyster is filled with delicious booze, not gross sea goop.
If you know anyone foolish enough to think that blended whisky is some kind of inferior product, then slam this beauty down in front of them and laugh heartily. A serial award-winner and a favourite of bartenders and connoisseurs alike, Chivas Regal 18 Year Old was created by master blender Colin Scott and includes over 20 single malts from around Scotland.
One for the summer evenings, Hendrick’s Lunar Gin is another winner from the well-respected gin brand. It was made by Hendrick’s master distiller Leslie Gracie, who was inspired by a moonlit evening tending botanicals in the hothouse. She created this warming, spicy expression that’s filled with notes of soft orange, rosewater, vanilla blossom and lemongrass.
Some whiskies are just made to be spectacular gifts. Can you imagine your father figure opening this beauty on Father’s Day? You’d instantly become the favourite child, which is what we’re all in it for, really. The Dalmore 18 Year Old is a spectacular single malt whisky that was aged for 14 years in American oak, followed by three years in Matusalem sherry butts, before a final year in sherry butts, giving it an impressive rich, fruity and spicy profile.
Plantation rum is held in high regard for good reason and Isle of Fiji is no exception. A colourful celebration of the stunning island in the South Pacific, it was distilled from Fijian molasses and initially aged for around three years in the tropical climate in bourbon casks. It was then sent over to Cognac for a secondary maturation in French oak for a year. Not only is it absolutely delicious, but there’s a pretty amazing iguana on the label, too.
This terrific gin from Malfy was built around the delightful Sicilian pink grapefruit and features a hint of rhubarb too. This beauty is tart, refreshing and light but still has a great depth of flavour. It’s smashing in a number of cocktails and should give you a welcome spin on your G&T. It will also look beautiful on any back bar or drinks cabinet.
It’s the final Nightcap of 2019, so for the last time year let’s all enjoy a fresh batch of boozy news! Christmas is just around the corner, and then New…
It’s the final Nightcap of 2019, so for the last time year let’s all enjoy a fresh batch of boozy news!
Christmas is just around the corner, and then New Year’s Eve will happen, and then we’ll be in a brand new decade. Yes, another one. They just keep on happening, don’t they? There won’t be a Nightcap next week, for reasons that have nothing to do with being full of pigs within blankets. So, for the very last time of the 2010s, let’s check out what’s going on in the world of boozes with a plethora of brilliant bite-sized news chunks. It’s The Nightcap!
Now, for the last time in 2019, let’s motor on with the Nightcap!
The West Indies Rum Distillery issued a statement this week. Also, look at that view!
Barbados rum GI conflict hots up
The ongoing debate over the proposed geographical indication (GI) for Barbados rum has just gone to DefCon 3, after the West Indies Rum Distillery (WIRD) issued a statement this week. It was signed by Andrew Hassell, managing director of the distillery, and Alexandre Gabriel, owner and master blender, and makes a few notable (and potentially controversial) points about what should be allowed in Barbados rum. Here we go: 1) Ageing off the island. They want a mandatory year’s ageing in Barbados, but the allowance of secondary maturation elsewhere like Cognac or England. “The 350-year-old double ageing historical practice must also be preserved,” they say. 2) Sugar additions should be allowed. “History shows that Barbados rums have been made for centuries both with and without the inclusion of sugar and caramel,” the statement reads. 3) Wood varieties: WIRD wants to continue using varieties of wood other than oak: “We are currently using seven types of sustainable wood for our rums and are studying further with local and international historians and established barrel-makers. Limiting Barbados to American oak barrels would be a great mistake that would obliterate historic practices,” they say. 4) Still types. In addition to pot and column stills, WIRD uses an archaic chamber still which they think should be allowed in the GI. Phew. This statement will no doubt be noticed by Richard Seale from the Foursquare Distillery, who has been vocal in the past about sugar additions, off-island ageing and described maturation in other woods in a recent interview as “marketing novelty”. There are stories of heated online debates over some of these issues. The statement from WIRD ends: “The future of the diversity of Barbados rum depends on this GI outcome.” Looks like this is an argument that will run and run.
Hendrick’s does love a good pop-up
Hendrick’s Gin brings a giant snow globe to Heathrow Terminal 3
We know that we can always count on Hendrick’s Gin for a marvellously quirky pop-up, and the latest one is a rather festive activation in London Heathrow’s Terminal 3! It takes the form of a giant snow globe that’ll reside there until 7 January, with an army of aproned brand ambassadors ready to talk all things Hendrick’s. Get to the gin already! Alright, alright, yes, you can grab a free sample of either a Hendrick’s G&T, or a Gin Buck, which is paired with ginger ale and lime juice. That’s not all though. If you’re passing through the terminal, you can turn the ‘Key of Curiosity’, and you’ll be treated to a Hendrick’s cracker filled with either a 50ml bottle, a cucumber pin badge, or a Little Guide to Conjuring magic book. It’s like Hendrick’s read our Christmas list! Oh, but we haven’t even got to the best part yet. At some mystery point, one lucky traveller will get to pull an extra special cracker containing the rare stainless steel Hendrick’s penguin pourer, with his top hat on and all. Manjot Riyait, head of marketing for William Grant & Sons GTR, said of the T3 snow globe’s activation: “There has been a constant buzz of passengers around the globe, taking photos and enjoying a Hendrick’s and tonic, and we look forward to delighting many more happy travellers over what we expect to be a busy and fruitful festive period for global travel retail.” Who even needs to go on holiday after you’ve had all this festive fun?
I think we can all agree that the Safe Ride KY coalition is a superb initiative
Kentucky revellers get free taxis
Here’s a good idea. The Kentucky Distillers Association (KDA) has put $10,000 in a kitty so that party-goers can get a free or discounted ride home from a night out (depending on where they live). The initiative, run by the Safe Ride KY coalition, runs from 5pm on Friday 20 December until 5am on Wednesday 1 January. All you have to do is download the Lyft app on your phone, enter promo code SAFERIDEKY2020, and claim $10 in ride credit (more information here). KDA president Eric Gregory said: “We are proud to lead the coalition in offering discounted safe rides this holiday season for the third consecutive year. We encourage all who will be venturing out to celebrate to do so responsibly and plan your transportation ahead of time.” So if you’re going out in Kentucky this Christmas, you can have that Old Fashioned or two, and get home safely. Would be great if someone introduced something similar in Britain. We’re looking at you SWA.
The delightful 2019 Distillery Exclusive
Royal Lochnagar launches distillery-exclusive bottling for 2019
As the year comes towards an end, Royal Lochnagar has gone and released its 2019 Distillery Exclusive! The Highland distillery matured the single malt in European oak and refill casks, bottled at 48% ABV. What to expect? The distillery tells us there are notes of warming wood spice, green apple, vanilla and toffee, with burnt cocoa and candy floss in there too. The limited-edition bottling has been released with a run of only 5,004 bottles. “This special liquid perfectly captures the spirit of Royal Lochnagar distillery character, with a wide range of outstanding flavours and aromas which are inspired by the experience of being out in the open landscape of our home in the Cairngorm mountains,” Neil Murphy, the senior site manager at Royal Lochnagar said. “This rare and exclusive single malt has been selected by our expert team and represents a rare memento of whisky history for visitors to take and enjoy.” Here’s the catch: if you want a bottle, you’ll have to go to the distillery itself to nab it. Trip to the Highlands, anyone?
The WSTA feels consumers in the UK pay too much tax on their Christmas booze
WSTA calls for cuts to wine and spirit duty
This time of year might be one for giving, but sharing the boozy love will set you back a pretty penny if you’re in the UK, according to The Wine and Spirit Trade Association (WSTA). Your basket of Christmas booze is set to cost an all-time high this year, with 49% of consumers’ cash going straight to the taxman. The French, by comparison, will pay just 21% tax. In fact, the UK alcohol industry is one of the most heavily taxed in Europe, with British drinkers paying an extraordinary 69% of all wine duties collected by all 28 EU member states and 25% of all spirits duties. This is by far the most of any member state despite accounting for only 11 per cent of the total EU population. That’s why the WSTA is calling on the government to cut alcohol duty. Wine is the UK’s most popular drink, enjoyed by 33 million Brits, but income from wine receipts actually decreased from last year’s take by 2.1% according to the HMRC Alcohol Bulletin figures released last month. If the 2.1% drop plays out for the whole year then Treasury would be set to lose £92 million compared to 2018. The WSTA attributes this to the chancellor’s decision to single out wine for a duty increase at the last Budget, and claims these figures are proof that raising alcohol duty is not only bad for business and consumers but also bad news for the Treasury. It’s worth remembering that the wine and spirit industry supports some 369,000 jobs and generates £49 billion in economic activity. “Comparing the wine and spirit tax regime in the UK to that in France puts the UK’s excessively high rate of excise duty firmly in the spotlight. The Treasury will be taking more money than ever from British businesses and consumers this Christmas while our French cousins’ booze bill will be much more palatable,” says Miles Beale, chief executive of the WSTA and certified Nightcap legend. “We are calling on the Chancellor, Sajid Javid, to support British consumers, pubs and the wider hospitality trade by cutting alcohol duty.”
William Borrell, founder of Ladies and Gentlemen and knitwear model
Ladies and Gentlemen goes dry for January
Yes, Dry January’s a thing. And yes, we’re thanking the booze(-free) gods that there are delicious low- and no-ABV alternatives out in the world. And now, London bar Ladies and Gentlemen is doing a full-on alcohol-free takeover, complete with Mindful Thursdays, throughout the month. From 10-31 January, no drink will have a higher ABV than 0.5%, with a menu based on Willow, a low-alcohol spirit that brings together CBD with the flavour of pineapple, star anise, blue agave and cherry tomatoes. Low-alcohol wines and beers with also be available. Feeling especially stressed? Pop down on a Thursday for Lego-based therapy, a mindful activity that will also raise money for The Toy Project, which recycles toys and distributes them globally. There will even be low- and no-ABV cocktail-making workshops, too! “The no & low-alcohol category has kept growing with no sign of slowing since 2001. said William Borrell, Ladies and Gentlemen founder. “With more products available on the market, we wanted to cut through those questions we are asked on a daily basis to help build this exciting category. I believe that no and low is perfect for those who want to hold off on alcoholic beverages and don’t need to miss out on the experience of enjoying a beer with friends or a non-alcoholic cocktail with all the cues of alcohol. What better place to host a month of wine , spirit and beer than a rock and roll dive bar.” Hurrah!
Big shoes: hip-hop icon Future
Hip-Hop artist Future and 1800 Tequila present ‘1800 Seconds Vol 2.’
1800 Tequila and Grammy award-winning hip-hop artist Future have partnered together to curate 1800 Seconds Vol. 2 as part of an initiative to support up-and-coming talent. Seven rising artists chosen by Future and the A+R team were given the platform to write and release new tracks with major label resources and one major co-sign. The seven artists are Aurora Anthony (New York, NY), Herion Young (Memphis, TN), Juiicy2xS (Cincinnati, OH), Lihtz (Philadelphia, PA), Seddy Hendrinx (Jacksonville, FL), Shaun Sloan (Los Angeles, CA) and Test (Baltimore, MD). All beats and executive production came from Nick Papamitrou (aka Papamitrou or Nick Papz), who created the album in one week with Future in November, with the latter guest appearing on a number of tracks. The album, which is being distributed by UnitedMasters, is available now on all music streaming platforms. “When I got into music, I did it my own way, I made a path for myself. I’ve created shoes to walk down my path and I made them big enough for someone else to walk after me,” says Future. “Curating this project with 1800 Tequila gives me a platform to find and collaborate with young artists, help them shape their voice and push their vision. Everyone has a different vision for themselves – real success and magic happens when we come together and work collectively.” To download the full 1800 Seconds album, meet the artists and watch the behind-the-scenes documentary, you can visit 1800seconds.com. So, grab yourself a Margarita and enjoy the sounds of the future…
Anyone for a J&B Rare Manhattan?
The Rex Whistler at The TATE Britain reveals the J&B Rare Manhattan
Now, it’s not proven that cocktails that are only available for a limited time taste better, but knowing that not everyone will have the chance to try something may add that extra pizzazz. Which brings us to The Rex Whistler restaurant at The TATE Britain, which has created a J&B Rare Manhattan! Mind you, it’ll only be on there for the next month or so only, until January 2020. If you’re not sure what The Rex Whistler is, it’s been open since 1927 and was described as ‘The Most Amusing Room in Europe’ when it opened because of its unique mural, ‘The Expedition in Pursuit of Rare Meats’. Nearly a century on, we wonder if it would still uphold its title. Matthew Randall, General Manager at The Rex Whistler has put his own unique twist on the classic cocktail, having aged in a sherry barrel for two weeks. “The Rex Whistler is a classic restaurant, and we wanted to create a classic cocktail to showcase the different elements of J&B Rare,” Randall said. The barrel-aged sweet sherry matches this timeless whisky to create a delicious seasonal cocktail.” Well, certainly sounds like the kind of treat we’d want after gazing at art for a few hours. Or maybe we’ll just skip that part altogether…
The seductive Scent of Stilton
And finally… Eau de Stilton
Ah, the seductive scent of. . . . cheese?! Yes, at a Christmas party this year you might be sitting next to someone with a uniquely seasonal smell. No, it’s not because they have some horrible fungal infection, it’s a new limited edition range of fragrances from PerfumeDirect.com. There’s Eau de Christmas Pudding, Pigs in Blanket Parfum and the Stench, sorry, Scent of Stilton. We certainly wouldn’t mind getting close to someone wearing the Christmas pudding perfume containing as it does notes of berries, citrus, almond and apple, vanilla, clove and Cognac, and carnivores might go wild for some of that piggy goodness. But even Jonny Webber from Perfume Direct sounds a bit sceptical about the last one: “The Stilton perfume is certainly different and will probably turn a few heads when the wearer walks past.” And probably not in a good way. But really, who are we to judge. It’s nearly 2020, man, whatever blows your hair back.
And and finally… how do you feel about a lickable beer igloo?
In the spirit of Christmas, we felt it appropriate to have not one, but TWO And Finallys this week. (Also, it’s clearly silly season and neither of these stories are sensible enough to make The Nightcap proper.) News reached MoM Towers this week of a new structure to come to Southwark in London. It comes complete with sleeping bags. You can fit two adults in it. And… you can lick it?! Yes! The Anchor Bankside pub has commissioned an actual igloo made from 1,000 litres of its new Ice Breaker ale. “We’ve never seen a real frozen igloo, particularly one where the walls are made from real beer,” said Matt Starbuck, Greene King managing director. “If it’s successful, we might even roll it out to our pubs up and down the country – it could be the ideal overnight stay for people who don’t fancy getting a taxi home at closing time!” We’re all up for sharing a pint, but licking walls that have been enjoyed by goodness knows how many others… we’re not sure we’re ever going to feel that festive. But if you are? Get to Southwark with haste, the igloo’s only there until it melts…
Today marks the very first International Scottish Gin Day! To celebrate the occasion, we’ve picked out 10 of the tastiest gins that hail from north of the border. Enjoy! Words:…
Today marks the very first International Scottish Gin Day! To celebrate the occasion, we’ve picked out 10 of the tastiest gins that hail from north of the border. Enjoy! Words: Victoria Sayers
3 August 2019 is the first ever International Scottish Gin Day. Juniper geeks, get ready to celebrate! No longer is the Scottish distilling scene only about whisky: now distilleries are embracing local botanicals to create a sense of place through gin, too. The reputation of Scottish distilling is sky-high, but instead of riding on Scotch’s coat tails, these gin producers are carving their own niche in the international spirits scene. Here’s our pick of some of the tastiest Scottish gins around – but it was actually a pretty tough call to make. Not only are there LOADS of them, they’re pretty delicious, too. These 10 not enough to whet your appetite? We’ve got a whole bunch more Scottish gins right here!
Theodore Pictish Gin
Theodore Pictish Gin
Inspired by the Picts, one of the first tribal settlers of Scotland, we introduce Theodore Pictish Gin! These body-painted warriors arrived on the eastern archipelago and had a sense of mystery about them. This clan inhabited the Scottish Highlands and documented their adventures through poetry, engravings and building fortresses across Scotland. A creative, enterprising bunch. Theodore Gin represents the curiosity of the Pict people, and is made with 16 botanicals to wet your whistle: honey, coriander, citric pomelo, bourbon vetiver, damask rose, pink pepper, angelica, chamomile, kaffir lime, ginger, orris, pine, lavender, cardamom, and oolong tea all mix in with the juniper to create something truly elegant. Try out this T&T in a highball glass: 50ml Theodore Gin and 125ml tonic water, built over ice and garnished with a slice of mango.
Hendrick’s Midsummer Solstice
Hendrick’s Midsummer Solstice
Deeply floral and lightly playful, it’s Midsummer Solstice Gin! A refreshing take on a classic Hendrick’s, this expression is infused with a tip-top secret recipe that has been made in a very small batch, so once it’s gone, it’s gone. Much like Midsummer Day itself, it’s meant to be a fleeting moment in time, hence the limited-run liquid. We’re big fans; it pairs especially well with sparkling wine and tonic.
Orkney Gin Company Rhubarb Old Tom
Orkney Gin Company Rhubarb Old Tom
Orkney Gin Company, named after its namesake archipelago off the north coast of Scotland, released its Rhubarb Old Tom for the first time on World Gin Day 2017 (timing = excellent). Rhubarb is widely celebrated in Orkney, where families pass down their recipes to new generations of Orcadians. Old Tom gins are traditionally sweetened to give the liquid a smoother finish, and Orkney Gin Company believes this enhances the tartness of the rhubarb. Other botanicals that complement the rhubarb’s zesty flavour include the smooth juniper berries, citrus peel, rose petals and cinnamon. The team even uses seven-times distilled grain spirit, an updated version of the historical methods… The result? Pretty tasty!
Rock Rose Gin
Rock Rose Gin
Made by Dunnet Bay Distillers (a tiny team of seven) in North Scotland, the alluringly smooth Rock Rose Gin is produced using local botanicals including rose root, coriander seed, cardamom, juniper, sea buckthorn, rowan berries and blueberries. The team’s very clever gardener, Dr Hana, can be found growing these weird and wonderful botanicals in the brand’s very own geodome which she built at the distillery. Wowzers. This is suitably tasty on its own due to the spritziness of the rose notes, but of course you can couple with tonic, too.
Daffy’s Small Batch Premium Gin
Daffy’s Small Batch Premium Gin
Daffy is the goddess of gin (apparently) and was first written about over 300 years ago. The wheat grain spirit used in the expression hails from northern France, while the distillery Daffy’s Gin is made at is situated in Scotland’s Cairngorms National Park. Traditional botanicals like juniper, cassia bark and coriander are mixed in with Lebanese mint and a variety of lemons. The Daffy’s team believes that the balance of strength and flavour at 43.4% ABV results in a well-rounded and smooth finish, even when enjoyed straight. The design of the bottle is the work of artist Robert McGinnis, who created film posters for various James Bond films and Breakfast at Tiffany’s. The perfect D&T? 50ml Daffy’s Gin, 100ml tonic water, three wedges of lime and some mint leaves. You’re welcome!
The Botanist Islay Dry Gin
The Botanist Islay Dry Gin
Islay is known for its rather wonderful whiskies, but now it’s the home of some gin brands, too! We’re fans of The Botanist (made at the Bruichladdich Distillery). It really does have one of the best bottles we’ve set our eyes upon. Plus, it’s a treat for your taste buds, too. A whopping 22 botanicals are squashed into The Botanist gin including some Islay natives. Are you ready for this list? The full list of is as follows: apple mint, chamomile, creeping thistle, downy birch, elder, gorse, hawthorn, heather, juniper, lady’s bedstraw, lemon balm, meadowsweet, mugwort, red clover, spearmint, sweet cicely, bog myrtle sweet gale, tansy, water mint, white clover, wild thyme and wood sage. Phew!
Loch Ness Gin
Loch Ness Gin
Produced in Loch Ness (obvs), Loch Ness Gin is the product of a husband and wife team, Kevin and Lorien Cameron-Ross, whose family has resided on the bank surrounding the lake for over five centuries. They pick their own juniper and botanicals on their home estate, right on the shores of Loch Ness – very cool. At the heart of the distillery’s products is the Loch; its water is used in the whole range of spirits – we like to think it gives a bit of a magical, mysterious vibe. With all this nature on the doorstep, the family has a deep understanding of the region and respect the land highly; they say it makes their ingredients ‘real and rare’, with a taste like no other.
Lussa Gin is native to the Isle of Jura, situated off the west coast of Scotland. It was founded by a trio of adventurers; they grow, gather and distil using only local botanicals. Jura is super-remote, only 30 people live at the north end of the island, where the distillery is located. The team says ‘isolation is inspiration’; how could you not when you’re surrounded by mountains and water, and you can only reach the island by ferry (or by helicopter, if you happen to have a spare one of those). It is so free from air pollution that lichen can grow everywhere. The end product: a fresh, zesty, smooth gin with a subtly aromatic finish.
Lind & Lime Gin
Lind & Lime Gin
The first tipple to come from Edinburgh’s Port of Leith Distillery – it’s Lind & Lime Gin! Inspired by Dr James Lind, who conducted clinical trials aboard HMS Salisbury to help find a cure for Scurvy back in the day. His findings helped sailors see a remarkable improvement in their health, and kept Britain a huge step ahead of enemies during times of naval warfare. As for the bottle design, inspiration was drawn from the 14th century, when wine was one of the most valuable items to pass through the local harbour. Juniper, lime and pink peppercorns are the three key botanicals in this gin and they really work in harmony. We reckon it tastes as good as it looks.
Eight Lands Gin
Eight Lands Gin
Eight Lands produces an array of spirits with Speyside spring water, distilled and bottled by the family-owned Glenrinnes Distillery. Featuring 11 different botanicals including cowberries and sorrel from the Estate gives this gin some berry good flavours (ha!). This shiny new distillery was purpose built to not make whisky (a shocker in Speyside, we know!) and was completed in 2018. The spirits are made using spring water drawn from the lowest slopes of Ben Rinnes – both pretty cool and sustainable. And it tastes really rather good in a classic G&T.
Mega-old Macallan, virtual pipelines and g-g-g-ghosts! The Nightcap this week really is all over the shop… It’s Friday. But it’s also not just any Friday. It’s the first Friday of…
Mega-old Macallan, virtual pipelines and g-g-g-ghosts! The Nightcap this week really is all over the shop…
It’s Friday. But it’s also not just anyFriday. It’s the first Friday of August. But it’s also not just any first Friday of August. It’s International Beer Day. I mean, yeah, technically any first Friday of August is International Beer Day, because that’s when it is, but the point still remains. Kinda. Look, what we’re trying to say is that maybe today, instead of enjoying your regular scheduled edition of The Nightcap with a dram, you enjoy it with a tasty drink of the beer variety.
Single malt returns to Edinburgh after almost 100 years
Previously, if you wanted to visit a malt whisky distillery from Edinburgh, you had to travel 15 miles to Glenkinchie. But no longer, because this week single malt returned to the capital for the first time since 1925! The Holyrood Distillery, located within walking distance of Edinburgh Castle, is housed in an elegant 19th century railway shed. It cost £6.7m with £1.5m worth of investment coming from the taxpayer-funded Scottish Investment Bank. The team headed up by distillery manager Jack Mayo will be doing some interesting stuff with different yeasts, varieties of barley and levels of malting to produce initially four types of whisky: smoky, sweet, spicy and fruity/floral. At seven metres, the stills are some of the tallest in Scotland. “After all the hard work of the team, it’s a really special moment to now see Holyrood Distillery open, and we’re looking forward to creating a range of delicious whiskies, gins, liqueurs and other spirits,” said co-founder Rob Carpenter. “I’d like to thank everyone who has contributed to this project throughout its evolution for their hard work and passion – and especially all our local neighbours for bearing with us during the construction process.” The distillery is now open for tours. We can’t wait to visit.
The now-whisky-producing Ardross Distillery from the skies.
Ardross Distillery kicks off whisky production!
More distillery news, this time from the Scottish Highlands – Ardross Distillery, which already make Theodore Pictish Gin in a dedicated on-site gin house, has started whisky production! Details are pretty scarce, but we have had it confirmed that the first batch flowed from the stills last week. And we’re excited! The £18 million distillery had planning permission granted in February 2017, and construction started shortly after. Located just north of Inverness, the former farm now boasts two large copper pot stills, and once finished, there will be a small whisky experience centre, too. There’s no word yet on the intended character of the future Scotch, but as soon as we know more, we’ll let you know!
Just look at all the delicious Balcones bourbon!
British Bourbon Society marks third anniversary
Last weekend we hightailed it up to Leeds to join the British Bourbon Society (BBS) for some pretty lively birthday celebrations. The largest American whiskey group outside North America was in a collectively rambunctious mood when 100 or so members arrived at the Northern Monk brewery to mark its third anniversary. On-hand to help with the festivities were a bunch of delicious brands, from Maker’s Mark and Whistlepig to Uncle Nearest and the likes of Few Spirits, Smooth Ambler, New York Distilling Company and Balcones. And on Balcones… one of our tasks of the day was selecting the liquid for a British Bourbon Society/Master of Malt bottle pick. It was deliciously hard work, but someone’s gotta do it. Keep your eyes peeled for the results over the next few weeks. And an enormous thank you to BBS members for making the whole afternoon so fun!
Macallan Exceptional Cask 1950 in all its glory
The Macallan releases 68 year old whisky
Last year it was the £38,000 52 year old release. This week The Macallan has gone that little bit further with the release of the £44,000 Exceptional Single Cask 1950 expression, that was bottled in 2018. That’s a 68 year old whisky. Blimey! The cask in question is a sherry butt found in the Macallan warehouse, and only 336 bottles have been filled at a healthy 53.4% ABV. The tasting notes tantalisingly refer to “subtle hints of peat in the background”, so it sounds like this is that rarest thing, an old peated Macallan. The press release goes on to say: “The single malt is the centrepiece of the 2018 release from the unprecedented range which invites consumers to explore the world’s most valuable whisky through a rare insight from the legendary whisky makers’ bench at The Macallan Distillery and Visitor Experience on Speyside.” Nope, doesn’t mean anything to us, either. Anyhow, it’s no doubt an exceptional whisky, and seeing as last year’s release is already selling for double its release price, likely to be a good investment, too.
Gordon & MacPhail’s three tasty, ghostly whiskies…
Gordon & MacPhail releases whiskies from ghost distilleries
There’s nothing like a silent or ghost distillery for getting whisky fans hot under the collar, so we expect Gordon & MacPhail will be installing a new phone line to deal with enquiries about its latest ‘Private Collection’. The first release comes from the Dallas Dhu Distillery, which closed in 1983. This particular one was distilled in 1969 and matured in a sherry hogshead. The second is from the St. Magdalene Distillery. It was distilled in 1982, a year before the distillery closed its doors, and has been sitting in a refill American hogshead ever since. The final whisky in the collection isn’t actually a ghostie, but it is pretty bloody special: a 1966 from Longmorn matured in a first-fill sherry butt. All collars at Master of Malt are getting a bit warm just thinking about it. Stephen Rankin, director of prestige at Gordon & MacPhail, commented: “My grandfather, George Urquhart, recognised an opportunity to match new make spirit with carefully selected casks at a time when the vast majority of production went into blends. Over the decades he was able to master this art which has become his legacy. He could never be persuaded to bottle a whisky before he believed it had reached its ultimate peak in terms of quality – a tradition we’re proud to continue today.” The RRP for the Longmorn and the Dallas Dhu is £6950 each with the St. Magdalene at £1000. We probably don’t need to tell you that packaging will be lavish, numbers extremely limited and demand high. That’s rare whisky for you.
The famed Glenmorangie stills, now doing their bit to reduce carbon emissions.
Glenmorangie to cut emissions by 30% using a ‘virtual pipeline’
Glenmorangie will be switching its (famously-tall) stills over to natural gas from oil, a move set to cut carbon emissions by 30%. The Highland distillery is too remote to be on the pipeline, so a ‘virtual pipeline’, consisting of a tanker and storage facility, is being used to provide gas. We’ve written before about the Highland distillery’s admirable environmental initiatives, such as the anaerobic digester to purify water emitted into the Dornoch Firth (which handily also produces biogas, so the distillery has been able to cut fossil fuel use by 15%), and initiatives to restore oyster reefs in the Firth. “We are committed to preserving and improving the world around us, as we meet rising demand for our exceptional single malt whisky around the globe,” said Thomas Moradpour, president and CEO of The Glenmorangie Company. “Cutting our CO2 emissions by 30% is another important step in our quest to become a fully sustainable business.”
Eric Tinca and his winning cocktail!
Satan’s Whiskers’ Eric Tinca nabs Fentimans title
Congratulations to Eric Tinca from Bethnal Green’s Satan’s Whiskers cocktail bar in East London, who was this week crowned winner of Fentimans’ Summer of Rose competition! Eric’s winning cocktail, a combination of Fentimans Rose Lemonade, fresh raspberries, Campari and Koko Kanu coconut rum, sounds like just the thing to get you in the holiday spirit. Over 100 bartenders from around the country took part in the challenge. The brief was to create a cocktail that could be replicated swiftly in bars that included, naturally, Fentimans Rose Lemonade. This year is looking like the pinkest since records began; you can’t move for rosé wine, pink gin, and Fentimans Rose Lemonade, in shops, bars and all over Instagram. If you’re not holding a pink drink this summer, what are you doing? Hurrah again for Tinca!
Behold, the very first Isle of Raasay Gin.
Isle of Raasay Distillery releases first gin
With International Scottish Gin Day officially a thing on 3 August (keep your eyes peeled on the blog and our social channels for more!), it seems fitting that this week’s Nightcap features just that: a new Scottish gin! Step forward Isle of Raasay Distillery, which last weekend unveiled its very first gin expression. The Isle of Raasay Gin is made using a Frilli copper pot still, ten botanicals (including rhubarb root, cubeb pepper and lemon peel; some from the island itself), water from a local well, and triple-distilled spirit. Its development was supported by local botanist Dr Stephen Bungard, along with MSc scholar at Heriot Watt Fiona Williamson, who actually worked at the distillery in 2018. “Raasay’s remarkable geology and our modern island distillery inspired both the creation and presentation of our exciting new Scottish gin that we look forward to sharing with the growing number of visitors to Raasay and gin lovers alike,” said distillery co-founder, Alasdair Day. With tasting notes including aromatic juniper, zesty citrus and hints of rhubarb, we’re looking forward to having a sample.
The inspiration for Oban’s distillery-exclusive, Old Teddy himself.
Oban releases new distillery exclusive single malt!
North west Scotland’s Oban distillery has a shiny new release – and it’s a distillery-exclusive called Old Teddy! Named in honour of the Maclean family, the expression celebrates three generations of whisky-making, dating back to 1953 with master distiller Old Teddy. His son Young Teddy (natch) joined the firm in 1985, followed in 2017 by, sadly not Even Younger Teddy, but Derek. Oh well! The youngest Maclean still works at the distillery today and he commented: “This unique bottling is a celebration of our heritage and pays homage to my grandfather, whose fine craftsmanship has been preserved in the heart and soul of the distillery at Oban. This bottling is inspired by Old Teddy’s warm and gentle nature, physical strength and pride as dedicated maltster. It is a dram he would be proud of.” This special family single malt was released this month, less than 4,000 bottles will be available, and it can only be purchased from the distillery for £150. If you’re lucky enough to try it, make sure you raise a glass to the two Teddies, and Derek.
Kings Cross station after its Hendrick’s makeover.
And finally… King’s Cross comes up smelling of roses thanks to Hendrick’s
It’s a mark of how King’s Cross in London has been regenerated in recent years that, from this week, one of the tunnels in the Underground station smells not of effluence, vandal-strength lager and broken dreams, but roses and cucumber. Yes, Hendrick’s Gin has taken over the tunnel that links the Piccadilly and Victoria lines to the Northern line ticket hall and bedecked it with rose-and-cucumber-scented posters from floor-to-ceiling. It’s all the work of ad agency Space. Not only does it look spectacular but it smells delicious too. In fact, just the thought of it is making us thirsty for a G&T. Damn clever advertising.
Cheesemongers, distillery expansions and cucumbers – all this and more in the latest edition of The Nightcap! Right, before we get to the usual incredibly tangential reference that somehow links…
Cheesemongers, distillery expansions and cucumbers – all this and more in the latest edition of The Nightcap!
Right, before we get to the usual incredibly tangential reference that somehow links our weekly round-up of booze news stories to something like aliens being late for a dentist appointment or whatever, we figured we’d just remind you yet again that Father’s Day is this weekend. You haven’t forgotten to get that father figure of yours a present like some of us, have you? (Don’t ask how we did that while continuing to shout about Father’s Day, we have no idea). If you’re in the UK, check our weekend delivery options for your address in the checkout if you have forgotten and send some superb spirits to your dad! Anyway, you ever meet an alien who’s late for a dentist appointment? Me neither. Aliens don’t have teeth. You know what they do have, though? An appreciation for the latest stories from the world of drinks!
Buffalo Trace ‘marches ahead’ with huge distillery expansion
Did you know Buffalo Trace Distillery was investing an enormous US$1.2 billion in its distillery? Yep, to counter stock issues, the producer has been on it. The whopping project started back in 2016 and has already seen the construction of four new barrel warehouses and a $50 million bottling hall that’s almost finished. Next up? Three more warehouses (insulated and heated during winter months for prime maturation conditions); a new cooling tower to manage the temperature of the mash; four new 92,000 fermenters, and new handling equipment in the dry house. The visitor centre is also primed for expansion after a record 231,523 passed through the distillery gates in 2018. Phew. “We’ve been increasing production for many years now. We’ll fill more barrels this year than ever before in our 246-year history,” said senior marketing director, Kris Comstock. “Many of our bourbons are aged for eight years or more, so although we have far more than a decade ago, demand continues to outpace our supply of mature bourbon. There will be more available every year, but it will be a while before bottles are readily available on liquor store shelves. While we’re flattered these brands have become so popular, we do understand the frustration our fans are experiencing when they see empty store shelves. We promise we are doing everything we can, but we can’t speed up the ageing process, so we just ask for continued patience.” We reckon it’ll be worth waiting for.
Fords Gin joins impressive range of spirits at Brown-Foreman
Brown-Forman to acquire Fords Gin
The Brown-Forman Corporation announced this week that it has reached a definitive agreement to purchase The 86 Company which will add Fords Gin to a growing portfolio that includes brands like Jack Daniel’s, Woodford Reserve and GlenDronach. The 86 Company’s Simon Ford and 8th generation master distiller Charles Maxwell of Thames Distillers created Fords Gin together using a blend of nine botanicals including juniper, coriander seeds, lemon, bitter orange, grapefruit, cassia, angelica, jasmine and orris root. Pleasingly, Ford and The 86 Company team will remain in key roles building and crafting of Fords Gin. “Brown-Forman is a great partner to bring Fords Gin to more bartenders and consumers in the U.S. and around the world while keeping our commitment to producing a unique, high quality, mixable gin,” said Simon Ford, “We’re extremely thankful to all our supporters who have been championing the brand since the beginning and look forward to seeing what the future holds with our new collaborators.” Lawson Whiting, president and CEO of Brown-Forman, added: “Fords Gin is a unique brand with terrific momentum in one of the fastest growing categories in spirits. We look forward to building Fords Gin into another iconic brand in our portfolio.” The purchase is subject to ‘customary closing conditions’ (if they don’t ask for a replica of Scrooge McDuck’s Money Bin from DuckTales it’s a wasted opportunity) and is expected to be completed within 30 days.
Edrington-Beam Suntory’s Bowmore Distillery is one of many who will enjoy this news
Raise a dram! Whisky is set to grow by 6% by 2022
The Edrington-Beam Suntory UK soothsayers have been hard at work: the company has just published its Whisky Yearbook, and the numbers make compelling reading. According to those running the sums, the UK whisky category will be worth a whopping £2.44 billion by 2022, up by more than 6% on 2018 levels. More specifically, an increase in “accessibly priced” expressions will propel Scotch single malt growth by more than 11%, while American whiskey is expected to climb by almost 8%. But it’s “emergent” sub-categories that are primed to soar. The value of Irish whiskey as a whole is projected to advance by almost 21% to 2022, with single grain predicted to explode by a whopping 96%. Japanese whisky can expect a 44% boom, while Canadian whisky, from the smallest base of the four, is set to see a 36% increase. “Irish and single grain whiskies have been real success stories over the past twelve months – sharing rapid growth on an already strong base of both volume and value in the market,” said Mark Riley, Edrington-Beam Suntory UK MD. “We expect both to play a greater role in shaping the wider market in the coming years. The supply challenges that have arguably held back growth in Japanese and Canadian whiskies have eased. While there remains a challenge securing enough liquid from leading brands from both nations to satisfy UK demand, there is far greater supply forecast and we predict we will see growth as a result.” More whisky to go around? Tip top news indeed! Let’s hope the number of consumers continues to grow too.
Eight Lands organic Speyside Gin and Vodka launches
The newly-built Glenrinnes Distillery has announced the launch of its first products: Eight Lands Organic Speyside Gin and Eight Lands Organic Speyside Vodka, both made from 100% organic ingredients and Speyside spring water. Eight Lands, set at the foot of the Ben Rinnes mountain in Speyside and named after the eight different counties that are visible from its top on a clear day, is a family-owned and run business developed by the father and stepson team of Alasdair Locke and Alex Christou. The purpose-built 5,400 sq/ft distillery contains a bespoke 1,000-litre pot still and a two ten-plate rectifying columns built by local specialists, but there are currently no plans to make whisky as the team wants to focus on making quality white spirits. Speaking of which, Eight Lands’ first gin will be a London Dry with a juniper-forward profile which is complemented by locally-foraged botanicals, while its vodka was made using organic barley and wheat, a combination of pot and column stills and an unusual two-stage fermentation process. Both are available directly from the distillery and its website (www.eight-lands.com). “I genuinely believe that we have created something special with our organic vodka and gin, and I’m really proud of the team at the distillery for the hard work and passion that they have put into this,” Christou commented. “We have ambitious plans to build the Eight Lands brand globally in the months ahead and I know that my family and our production team are incredibly excited about sharing our spirits with both the UK and other markets.” Glenrinnes Distillery is open for tours and tastings with the distillery team, so go check it out for yourselves, folks! We’ll be doing the same thing very, very soon…
Only ten bottles of this stuff are available outside Mexico,
World’s most expensive Tequila (probably) goes on sale in London hotels
Only ten bottles of Maestro Dobel 50 1•9•6•7 Extra Añejo Tequila are available outside Mexico, and Master of Malt got to try one. It might be the world’s swankiest Tequila, it is certainly extremely expensive. Just a measure will set you back around £200. The other nine bottles (sorry, we finished the tenth with help from assembled bartenders and journalists) will go to some of London’s choicest hotels: the Lanesborough, the Rosewood, the Mandarin Oriental and the Connaught where they will sit “the shelf just above the top shelf”, as brand ambassador Oliver Pergl put it. So why is it so expensive? Well, it is extremely rare but it’s not 50 years old. It was created for the 50th birthday of Juan Domingo Beckmann (born in 1967), from the family who own Jose Cuervo, who started the Maestro Dobel brand. It’s a blend of five to seven-year-old spirits aged in a mixture of new American and French oak, blended and finished in sherry casks, though heavy hints were dropped that it contains some much older spirits from Beckman’s private cellar. It certainly tasted extremely mature and opulent, very creamy and smooth with dried fruit sherry cask notes. At times it was like a Cognac, sometimes like an old Latin American rum, but always with that vegetal agave note as the spine. The Maestro Dobel 50 demonstrates a mastery of wood that would impress a Scotch whisky blender. We were lucky enough to drink it alongside a feast especially designed to go with Tequila by Brazilian chef Rafael Cagali from Da Terra in Bethnal Green. So, if you’ve just sold your screenplay to Steven Soderbergh, we’d recommend you give it a go. But if you haven’t, which is most of us, the Maestro Dobel Diamante is pretty delicious too.
There are few sites more beautiful than this
St-Rémy Brandy launches collaboration with cheesemonger Rodolphe Le Meunier
We all know the joys of a classic cheese and wine pairing (if you don’t, remedy this situation immediately), but how many of us realise how well cheese goes with brandy? Well, we certainly do here at MoM Towers, thanks to the French brandy experts St-Remy, who kindly invited us to enjoy them both at Le Pont de la Tour in London last night in the company of Neil Ridley and Joel Harrison, St-Rémy’s master blender Cécile Roudaut and international cheesemonger (amazing job title) Rodolphe Le Meunier. He’s a big cheese in the world of, err… cheese, having received awards such as Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2005 and 2007 for his milk-curdling work and recently setting a Guinness World Record for the largest ever cheeseboard (imagine the party that night). The gastronomic collaboration was brought to life by Roudaut and Le Meunier, who worked closely to distinguish the perfect pairings, developing delights such as St-Rémy XO paired with Old Mimolette (superb), St-Rémy XO with wood-smoked goat cheese (inspired) and St-Rémy VSOP with Swiss Gruyere (I would happily murder a human person for more of it). “France is well-known for its diversity of cheeses, but up until now, nobody has thought to associate them with brandy. It’s truly an entirely new tasting experience,” Roudaut said. “Working with a ‘World’s Best Cheesemonger’ as well as ‘One of the Best Craftsmen of France’ has been a fantastic experience. Rodolphe isn’t any ordinary cheesemonger. I’ve discovered in him someone extremely creative, and so full of ideas. It was really exciting to work on associating cheese with St-Rémy brandies.”
It would have been rude not to have a sample, or two…
We had a little nose around London’s Bimber Distillery this week in the name of brand new whisky, with a tour from brand ambassador Lukasz. The distillery was founded in 2015 by Dariusz Plazewski, a third-generation Polish moonshiner; Bimber is actually the Polish word for moonshine. We arrived just in time to catch spirit coming straight off the two direct-fired copper pot stills, Doris and Astraea. We started off by trying both peated and non-peated new make spirit, both of which weighed in at around 60% ABV! Hardcore. Although it was surprisingly easy to drink, little surprise that Jim Murray scored it 96.5 in his bible. Then, very excitingly, we previewed three of the single malt whiskies which are expected to be released in September this year. There was the sweet, vanilla and toffee heavy Re-Charred Cask, super Christmassy Sherry Cask and tropical fruit-filled Bourbon Cask. Each expression was somebody’s favourite, and they were all delicious. We even got a sneaky taste of Fortunella liqueur and Da Hong Pao Tea Gin, just for good measure, and life is all about balance, right? This truly is a craft distillery with everything done by hand, including the labelling and bottling. Not an automated machine in sight. It’s an incredibly exciting time for this relatively small distillery, having recently launched its Founder’s Club and just months away from its first London single malt. Watch this space!
Movies & Malts: a perfect combination
Laphroaig launches partnership with Picturehouse Cinemas
Picture this: Laphroaig has launched a collaboration with cinema network Picturehouse Cinemas. The partnership plans to push the Islay distillery’s profile to a host of new consumers as part of the brand’s ‘Opinions Welcome’ campaign, which invites people to discuss and share their opinions of the distinctive whisky. A very brave thing to do in this time of internet comment sections (everyone who writes on ours is lovely, of course). Previous opinions include “the perfect gift for someone you love or hate… or haven’t made your mind up about” and “smells like medicine. Tastes like soil. My whisky of choice”. The collaboration will entail #OpinionsWelcome content and advertisements shown on-screen. But the really cool part? Laphroaig will be available to be sampled by cinema-goers who visit the 25 Picturehouse venues across the UK and bar staff will receive training in all things Laphroaig so they can create cocktails like the Popcorn Old Fashioned or a Laphroaig & Ginger. A peaty dram/cocktail while watching a film? The people’s voice (or maybe just mine) has finally been heard. “Partnering with Picturehouse Cinemas is a fantastic opportunity for Laphroaig as it gives us the chance to put our much-loved but divisive whisky into the glasses of new consumers, encouraging them to share their unique thoughts,” Nick Ganich, head of Beam Suntory Brands at Edrington-Beam Suntory UK said. “Cinema always stokes healthy debate, so it felt the ideal match to include Laphroaig, which instils similarly strong but divided opinion. Luckily, we welcome them all and we can’t wait to hear what people think.” The partnership between Laphroaig and Picturehouse Cinemas will start in June 2019 and continue throughout the year.
The flagship bottling is a 1994 vintage Springbank, aged in an antique ex-sherry hogshead
Douglas Laing unveils Super-Premium XOP ‘The Black Series’
Douglas Laing has been busy, as this week it revealed a brand spanking new extension to the Xtra Old Particular range. Behold, XOP The Black Series. The flagship cask in the series is a 1994 vintage Springbank, aged in an antique ex-sherry hogshead and bottled at cask strength, 47.7% ABV over 24 years later. According to Douglas Laing, the bottles house “dark fruited, subtly smoked, leathery and chocolatey spirit within”. It sports quite the decadent packaging too, with a monochrome scheme alongside gold foil detail. Each bottle is hand-filled with an embossed metallised label, glass stopper and even the signatures of Fred and Cara Laing, and, naturally, comes in a luxurious black moleskin case with a certificate of authenticity. Regarding the new series, Cara Laing, director of whisky, noted: “The maiden release in this new Single Cask Series certainly sets an exceptionally high benchmark for future bottlings, and we are poised to rise to that challenge!” Considering that, we eagerly await future bottlings. The 1994 Springbank is expected to retail for £800 throughout Europe and Asia, so definitely keep a lookout on your favourite online retailer. Mind you, there are only 148 bottles, so you’d better be snappy.
You’ll have to get down there yourselves to see the brand ambassadors dressed in ‘cucumber collectors’ outfits
And finally… Hendrick’s goes bananas for World Cucumber Day
Whereas most gin brands get behind World Gin Day (8 June) or National Martini Day (19 June), for Hendrick’s it’s all about World Cucumber Day on 14 June, that’s today! At airports around the world including Changi, Bangkok, Hong Kong, Kuala Lumpur, Heathrow, Gatwick, Stansted, Schiphol, Frankfurt, Munich, Barcelona, Madrid, Dubai, Dublin, Istanbul, Vienna, Brussels, São Paulo, JFK, Bogota, Rio and IGL Canada, Hendricks will be putting on eccentric displays to celebrate its signature botanical and garnish. There will be cucumbers specimens displayed in special jars, as well as gifts when you buy a bottle of Hendricks and interactive experiences. Oooh modern! The thing that really caught our eye, however, was the promise of Hendrick’s brand ambassadors dressed up in special ‘cucumber collectors’ safari outfits complete with ‘cucumber collector catchers’ ie. nets. Sounds completely bananas, sorry, cucumbers.
Had quite enough love-themed media to last the rest of 2019? Good, because there is no room for emotions here – time to get down to cold, hard, newsy facts…
Had quite enough love-themed media to last the rest of 2019? Good, because there is no room for emotions here – time to get down to cold, hard, newsy facts with The Nightcap!
Valentine’s Day has been and gone. All the vibrant pink balloons and ribbons in the shops have all been replaced by some very early Easter displays. While the shape of the novelty chocolate may have changed from hearts to eggs in your local supermarket, one thing doesn’t change – The Nightcap and its dedication to bringing you weekly bundles of booze news! This may have been one of the most tenuous ways to introduce The Nightcap yet, and honestly, I’m OK with that.
MBWS waves goodbye to turbulent 2018 with 6% sales decline
French drinks group Marie Brizard Wine & Spirits (MBWS) has had a sorry time of late, as regular readers of The Nightcap will know. After a 25% profits slump and ongoing troubles in its home market, we’re sure the company won’t be sad to see the back on 2018. A sentiment surely underlined by its full-year results, released this week, which showed that sales fell 6.3% over the course of the year to €389 million (about £342 million). But while the French market continued to slow, there was at last some good news in the fourth quarter: sales climbed 17.1% in Poland, signalling a “progressive recovery”, and there was “solid sales growth” in Spain. Let’s hope the tide has now turned for the Sobieski, William Peel and Gautier Cognac-maker.
An artist’s impression of the Johnnie Walker Edinburgh store
A fancy Johnnie Walker store is coming to Edinburgh!
Earlier this week, Diageo formally submitted plans for a flagship Johnnie Walker visitor centre in Edinburgh, the focal point of Diageo’s £150 million investment in Scotch whisky tourism. Well, we’ll certainly drink to that. Johnny Walker’s new home will be a rather remarkable seven-floor space on Princes Street. The project will see the grand building renovated, with heritage features preserved wherever possible. David Cutter, chairman of Diageo in Scotland, stated that they hope to “restore it to its former glory as a cornerstone of the city”. The exciting space is set to include a multi-sensory immersive experience across three floors, allowing visitors to experience the 200-year history of the brand. As well as a flexible events area for music, theatre, arts and more, at street level there will be a retail space. Its interior is inspired by the stunning Johnnie Walker retail flagship in Madrid, which opened in November. Meanwhile, there will also be rooftop bars (yes, plural) so you can enjoy some of the best views of Edinburgh while you sip your Scotch. Excuse us, we’re just off to book some flights…
Say hello to Big Peat 10 Year Old!
Big Peat celebrates 10 years with commemorative bottling
Independent bottler Douglas Laing & Co had a big birthday this week. Big Peat is now a decade old. Where does the time go? The family firm behind the blended malt from Islay, made with whiskies from Caol Ila, Bowmore, Ardbeg and Port Ellen, marked this occasion with a new, commemorative 10 Year Old bottled without colouring or chill-filtration at a punchy 46% ABV. According to the brand’s tasting notes, you can expect “peat smoke, damp earth, smoked barley, BBQ ash, streaky bacon, tobacco, toasted marshmallows and a sea-salt tang balanced by a leathery sweetness”. The label features a collection of emblems, stamps and hand-drawn illustrations inspired by a vintage scrapbook in honour of Big Peat’s Islay home. A platinum-foiled (no expense spared here) book telling the legend of Big Peat and his whisky adventures will accompany each bottle. Fred Laing, chairman at Douglas Laing, said: “Back in 2009, I dreamt up a feisty Ileach fisherman who would later become Big Peat, a brand that would grow at an average of 29% year on year, and subsequently be joined by Scallywag, Timorous Beastie, Rock Oyster, The Epicurean and The Gauldrons to deliver what we so modestly designate our ‘Remarkable Regional Malts: The Ultimate Distillation of Scotland’s Malt Whisky Regions’.” Just 850 cases of Big Peat 10 Year Old will be available globally, priced at around £65.
Congratulations Alessandro Palazzi!
Legendary Duke’s bartender Alessandro Palazzi, honoured at CLASS Awards
On Tuesday night, the cream of the British booze world met for the annual CLASS Bar Awards. The winners were chosen by the CLASS Collective, a group of over 70 bar experts from all over the country. Lots of well-known venues scooped awards including Callooh Callay, Three Sheets, the American Bar at the Savoy, Coupette and Dandelyan. Individuals honoured included Max Venning, who won Bartender of the Year, and Declan McGurk from the Savoy, who picked up Bar Manager of the Year. But the biggest cheer of the evening went to Alessandro Palazzi from Duke’s Bar in London who won the Lifetime Achievement Award. Anyone who has experienced the Palazzi magic knows what a fine bartender he is, mixing great drinks, but also making one feel like the most important person in the world, if only for half an hour. His fearsomely strong Martinis were described by the San Francisco Chronicle as the “best in England”. We hope that he let someone else make the drinks on Tuesday night. Congratulations Alessandro!
The Future 50 initiative champions the next big things in wine and spirits.
WSET and IWSC seek out awesomeness in booze with The Future 50
Are you an incredible human-type under the age of 40 who works in booze? Know someone who is? If so, the Wine & Spirit Education Trust (WSET) and the International Wine & Spirit Competition (IWSC) want to hear from you! To celebrate their coinciding 50th anniversaries, the organisations have palled up to create The Future 50, an initiative that champions the next big things in wine and spirits. The list, set to be revealed in November, aims to recognise people from across the industry, from product development, design and distribution to marketing, journalism, hospitality, and everything else. As such, WSET and IWSC are calling on folk to nominate themselves and their talented colleagues! The judging panel includes the likes of Joe Fattorini (off of The Wine Show), Stephanie Macleod (Dewar’s master blender), Christine Parkinson (group head of wine at Hakkasan), Richard Paterson (Whyte & MacKay master blender), and Xavier Rousset MS (restaurateur), so there are some big names to impress. “As 2019 marks 50 years of success for each of our organisations, it offers the perfect opportunity to emphasise the importance of developing new talent through education and awards to secure an equally prosperous future for the industry,” said WSET chief executive Ian Harris. “At WSET we are delighted to be looking to the future and showcasing the next generation of talent in the wines and spirits industry through our joint Future 50 project.” For more information or to submit a nomination, head to future50.wsetglobal.com.
Sotheby’s enjoyed a fruitful 2018
Asia continues to dominate wine auctions according to Sotheby’s
Auction house Sotheby’s has just released its 2018 market report which shows the auction market for fine wine is in robust health. It was a record-breaking year for Sotheby’s, with auction sales up 50% on the previous year. Total sales of wines and spirits topped $100 million for the first time. The Asian market continues to expand, up from a 58% share in 2017 to 63% of the market this year, followed by North America and Europe. This is reflected in Hong Kong’s dominance with 53% of sales, followed by New York at 29% and London at 18%. Of the big names in wine, the number one producer by value was Burgundy’s Domaine de la Romanée-Conti at $24 million with 21% of sales. Indeed, one bottle of Romanée-Conti sold for $558,000 last year at auction in New York. Wine is all very well but Master of Malt readers will be pleased to hear that the most expensive bottle sold was a whisky, a Macallan 1926 with a label by Sir Peter Blake which went for $843,200. Yeah, whisky!
The initiative includes a fiery Flambé Masterclass!
D&D London Launches My Hospitality World
Starting on Monday 25 February, restaurant group D&D London will launch a two-week initiative called My Hospitality World, to encourage young people into the industry and demonstrate that opportunities are not confined to front of house or kitchen staff. This is in response to the industry’s growing skills gap. The initiative aims to encourage talented youngsters to see hospitality as a viable career path by offering a series of events in D&D London restaurants. There will be a full restaurant takeover of the Blueprint Café by students from London South East College, giving students an authentic taste of what goes on in the professional kitchen. There is even a dedicated event in support of International Women’s Day (8 March), to inspire more young women to become professional chefs! D&D London chairman & CEO Des Gunewardena commented: “Working in restaurants is viewed by many people as not being an occupation to aspire to and we want to change that.” Good luck to them!
Keep an eye out for The Hendrick’s LOVE Campaign
Hendrick’s seduces travellers with LOVE Campaign
Love is in the air! Well, almost – love is in the airport! The Hendrick’s LOVE Campaign is taking place throughout February and, in some places, into March in bars and shops at airports in the UK, Europe and across the Middle East and Asia. Under the headline, ‘Sublimely SIMPLE, yet curiously COMPLICATED – a gift much like LOVE’, Hendrick’s is charming travellers with a giant sharing teacup, a heart glorifier (thing that shows off the bottle), and copious amounts of rose petals and cucumbers. A surefire way to anyone’s heart. However, the most exciting part of the campaign is the exclusive airport serve named ‘A Rose Story’: a delightful combination of Hendrick’s gin with rose and elderflower syrup, and tonic, garnished with – to nobody’s surprise – rose petals and a cucumber slice. And there’s more potential Hendrick’s-themed fun on the horizon because on the 14th June, it’s World Cucumber Day. We’re rather intrigued to see how Hendrick’s will celebrate its favourite green salad fruit.
I beg your pardon, I never promised you a gin garden
Visit Britain’s first Gin Garden
Gin distillery tours are two-a-penny these days. You know the drill: admire the gleaming copper, try the gin and then buy a bottle. One distillery though, The Old Curiosity in Edinburgh, has come up with something a little different. From 23 March, you can visit its Gin Garden, located by the Pentland Hills to the south west of the Scottish capital. There you will be able to smell all those wonderful living botanicals that go into gin, witness the entire process from picking to distillation, and, of course, try the gin (it would be a pretty poor gin garden if there was no gin to drink). Not only is it a fun day out, but for gin nerds, it’s a great way to train your palate. The distillery has produced a video with distillery owner and top herbologist Hamish Martin that explains everything. It sounds like this Scottish distillery has raised the bar for gin-based experiences in Britain.
Bitters, Boulevardiers and big left entorhinal cortexes is how we roll at MoM Towers
And finally… Bitter-loving people are cleverer, say scientists
We lovers of bitter things like Campari or IPA have always felt ourselves to be somewhat superior, but now research by actual scientists shows that our tastes might not only show sophistication, they might also be linked to intelligence. Research into tonic water by Dr Daniel Hwang from the University of Queensland and published in New Scientist suggests that how people perceive bitterness is linked to brain size: “Researchers scanned the brains of 1,600 people and asked them to rate the bitterness of a quinine solution. Those who found the drink less bitter tended to have a bigger left entorhinal cortex”. In other words, if you like bitter things, you probably have a bigger brain. So next time someone tells you that adding Fernet Branca to your Negroni is neither big nor clever, point them to this study, and assume your genius face.
The Nightcap is back once again to circulate the latest in booze news. This week we look at the Whisky Illuminati, how the Budget affects the drinks industry, and an…
The Nightcap is back once again to circulate the latest in booze news. This week we look at the Whisky Illuminati, how the Budget affects the drinks industry, and an actual whisky vending machine!
We have arrived in November, though we’re still cleaning up surplus jack-o’-lanterns and discarded fake vampire teeth (at least we hope they’re fake). As you prepare for a weekend of stockpiling woolly gloves and bobble hats for the coming frost, fill your head with the news of the booze with another edition of The Nightcap!
Hendrick’s Gin producer William Grant & Sons has unveiled The Hendrick’s Gin Palace – a £13 million expansion to its site in Girvan said to be a “…playground for experimentation,…
Hendrick’s Gin producer William Grant & Sons has unveiled The Hendrick’s Gin Palace – a £13 million expansion to its site in Girvan said to be a “…playground for experimentation, invention and curiosity”.
The new base for Hendrick’s Gin not only doubles its capacity to meet demand, but houses an array of habitats for flora, machines and humans alike. This includes a wall garden, a Victorian-inspired palm house, two botanical hot houses, two still houses, a laboratory for master distiller Lesley Grace and a lecture theatre. Oh, and a bar. Obviously.
A record-breaking Macallan sale, a new Islay distillery, the star bartenders of the future and… the world’s finest cucumber specimens?! It can only be The Nightcap! We often get excited…
A record-breaking Macallan sale, a new Islay distillery, the star bartenders of the future and… the world’s finest cucumber specimens?! It can only be The Nightcap!
We often get excited about the goings on in The Nightcap. Booze is a bustling sector and there’s always a plethora of news and views to round up the week that was. But today… well! It’s the chunkiest Nightcap yet. Best pour yourself a dram, cosy up, and we’ll get stuck in.
Greetings, chums. It’s your favourite festive, omniscient, supernatural, heavily-bearded being here, Whisky Santa! Around this time of year, I always start feeling particularly generous. Usually I just give the reindeer…
Greetings, chums. It’s your favourite festive, omniscient, supernatural, heavily-bearded being here, Whisky Santa! Around this time of year, I always start feeling particularly generous. Usually I just give the reindeer some extra carrots and be done with it, but this year, I’m going all out with the presents for drinks fans. I’ve already upgraded 1 in 10 Whisky Advent Calendars to Premium Whisky Advent Calendars, and now, I’m going to grant one wish per day for you lucky people!