Jameson has added to its impressive Caskmates range thanks to a collaboration with London brewery Fourpure. First there was Jameson Caskmates, a stout barrel-finished expression. Then there was Jameson Caskmates…
Jameson has added to its impressive Caskmates range thanks to a collaboration with London brewery Fourpure.
First there was Jameson Caskmates, a stout barrel-finished expression. Then there was Jameson Caskmates IPA Edition. Now Jameson Caskmates Fourpure Edition has joined the series, a fruity and fun bottling ideal for mixing, as we found out to our own pleasure at the launch event at the brewery last night.
Among live music, a t-shirt printing machine and more delicious beer than you could shake a stick at, the limited-edition whiskey, which is a UK exclusive, took centre stage. Jameson Caskmates Fourpure Edition was produced by finishing Jameson Irish Whiskey in barrels that were seasoned with the brewery’s Shapeshifter West Coast IPA for three months and bottled at 40% ABV. Its launch is the culmination of a project that has been 18-months in the making according to Ronan Collins, a senior brand ambassador at Pernod Ricard and the man who led the development of this whiskey from the Jameson side of things.
The barrels Jameson Caskmates Fourpure Edition were matured in started life as ex-bourbon casks that then housed Jameson’s triple-distilled Irish whiskey before Fourpure experimented with them. A total of five of its beers were trialed, including Juicebox, which was very nearly chosen. Shapeshifter, however, won out in the end, with Collins commenting that “It came up as the top in aroma, flavour and finish and, for me, it was different than anything I had tasted. It was so fun and fruity.”
The bottling brings together two brilliant booze brands in tasty harmony
“A part of us didn’t want it to be Shapeshifter because Jameson already has a Caskmate IPA, but Shapeshifter’s obviously a very unique beer. It’s got an incredibly powerful hop aroma, it’s quite dry and it’s got a lot of bitterness,” added John Driebergen, head brewer at Fourpure. “We feared it wouldn’t do that well and that it would fight with the whisky, but we were pleasantly surprised. The hops brought all these wonderful, fruity and tropical aromas.”
Fourpure Shapeshifter West Coast IPA was inspired by the travels of Fourpure founders Dan and Tom Lowe (they’re brothers, that’s not just a coincidence) in the Pacific Northwest. Described as a ‘traditional West Coast style-IPA, it combines a selection of hops including Citra, Mosaic, Centennial and a touch of Colombus. The name and design of both Shapeshifter West Coast IPA and Jameson Caskmates Fourpure Edition is a reference to a First Nations tale of a shapeshifting lake monster that lived in the remote lakes of the region called Steve Ogopogo. The playful, colourful art on the whiskey’s label certainly matches the tone of the drink itself.
In terms of enjoying what’s inside the bottle, it’s fair to say Jameson Caskmates Fourpure Whiskey can is perfectly pleasant neat, but for me, it really shines in a highball with soda or in the delightful signature serve, Hop to It. The bright and refreshing cocktail, which was the welcome drink last night, combines 25ml of Jameson Caskmates Fourpure Whiskey, 5ml of sugar syrup and 10ml of Triple Sec, which you then top-up with Fourpure Shapeshifter West Coast IPA, bringing both of the key expressions together in one tasty tipple. If that’s not your speed, however then the classic North American-style Boilermaker is the way to go. “I think it’s the perfect partnership,” said Collins. Having tried the pairing myself, it’s hard to disagree.
Jameson Caskmates Fourpure Edition is exclusive to drinksupermarket.com, and you check out our classic MoM tasting note below as always!
Jameson Caskmates Fourpure Edition
Jameson Caskmates Fourpure Edition Tasting Note:
Nose: A hop-influenced aroma filled with tropical and slightly grassy notes dominates the nose, with fresh orange slices, Rocket ice lolly and pineapple juice bringing plenty of ripe fruitiness to the fore. Things become cakey later with freshly baked gingerbread, vanilla sponge and marzipan.
Palate: The classic Jameson profile makes more of an entrance here with butterscotch, orchard fruits and vanilla. Blackcurrant, a hint of woody warmth and a flashback of tropical fruit appear underneath.
Finish: Long, sweet and mouth-coating, with more notes from the nose making a pleasant return.
Overall: An insanely enjoyable dram that’s very easy to drink and mixes beautifully.
Whether it’s your first time getting up close and personal with a pair of stills – or you’ve already checked off the HQ of your entire drinks trolley – you’ll…
Whether it’s your first time getting up close and personal with a pair of stills – or you’ve already checked off the HQ of your entire drinks trolley – you’ll want to make the most of your distillery visit. From unusual questions to tips and tricks, we tapped three distillers for their esteemed insider knowledge…
Take it from us, there’s never been a better time to be a full-on spirits geek. Whether through distillery tours, blending workshops, tailored tasting experiences or cocktail masterclasses, the masterminds behind our favourite sips have flung open their doors, filling both our minds and our glasses with spirited brilliance.
For most distillers, provenance is a huge part of what makes their liquid so unique. Native botanicals, regional production methods, local water, warehouse climate; whatever it might be, these unique factors form part of its DNA. There’s nothing quite like experiencing that sense-of-place first hand. It’s a lesson in history, science and art, all rolled into one.
To really get the best of this unique experience, we quizzed the people for whom distillery tours are their day-to-day. Heed their do’s and don’ts to make the most of your big day out (and remember to scope out the gift shop’s distillery exclusive bottlings while you’re there! It’s the best place to nab a gem…).
Oh, hello there Glenrinnes!
#1 Introduce yourself
Perhaps you’re a huge fan of the distillery and it’s been a lifelong dream to visit? Or maybe the local hotel receptionist recommended you drop by, and this will be your first time tasting neat gin. Whatever the reason you’re there, make it known to your guide. The best tour experiences are always the most interactive ones, says Meeghan Murdoch, operations manager at Glenrinnes Distillery in Speyside, since engaging in visitors’ knowledge helps them tailor the experience to the interests of the group.
#2 Come with the right mindset
For starts, arrive punctual and sober, says Andrew Anderson, head of distillery tours at Balcones Distilling in Texas. For the sake of your tour guide, mainly, but you’ll also enjoy the experience more if both your mind and palate are fresh. By all means, hit the bar up – there’s a certain magic about enjoying a dram on its home turf – but do so on your way out. Remember to turn your phone off (or set it to silent) so your guide has your full attention, and don’t answer it during the tour.
Shh… They’re snoozing…
#3 Soak up the atmosphere
Distilleries are often beautiful buildings with hundreds of years’ worth of history, says Greg Hughes, managing director of Jameson Brand Homes and Education at Irish Distillers, and Jameson’s Bow Street and Midleton sites are a fine example. So, give yourself enough time to take in your surroundings. “Make an afternoon of it rather than coming in, having a quick tour and dashing off,” he says. “You lose some of the magic of these historical sites.” And don’t forget, your guide is a local, so make the most of their travel tips. “We’ve a really friendly team and they loved being asked where to go next, whether it’s a hotel, a bar or restaurant or another whiskey attraction.”
#4 Ask *all* of the questions
Any question that pops into your head. Even the one you feel embarrassed about asking. “We are here to interact, engage, and teach you about our craft,” says Anderson, “[your guide] will not think you’re stupid.” ‘Do you own the distillery?’, ‘Can I drink the dump bucket?’, ‘How many miles of pipe is in the distillery?’, and ‘Can we try the wort?’ are all legitimate questions he and the team have received. While some questions are trickier to answer than others, Hughes adds, “we love to see it, there’s a real enthusiasm there. When people are asking questions you can tell they’re really enjoying the experience – you don’t need to be a whiskey expert to have passion.” So, ask away.
Chances are, the distillers know what they’re doing with those stills
#5 Don’t ‘give it the biggen’*
Perhaps your uncle worked at the distillery three decades ago, or your best friend is involved with marketing the distillery. Regardless of what you already know about spirits production, local history, the brand, and so on, be gracious to your guide. “Don’t try to catch out the tour guide on your own knowledge,” says Katrina Stewart, Glenrinnes’ distiller. “Respect their experience and understanding and have an open discussion.” In the same vein, be open to learning about new ways to approach the production process, says Anderson. “Do not answer questions as if you’re the tour guide unless prompted or opened up to contribute – be attentive, and do not speak while the tour guide is speaking”.
* Urban Dictionary defines this as “When someone attempts to make themselves appear tougher or cooler than they really are”. So now you know.
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.
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 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 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.
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!
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!
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!
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.
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.
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!
The only cask strength Jameson is back! It pays homage to Jameson’s Dublin heritage by being matured at Bow Street, home of the old distillery. We travelled to Ireland to…
The only cask strength Jameson is back! It pays homage to Jameson’s Dublin heritage by being matured at Bow Street, home of the old distillery. We travelled to Ireland to learn more. . .
Irish whiskey fans, rejoice! From August 2019, you will be able to get your hands on a new batch of Jameson Bow Street 18 Years Cask Strength. Bottled at 55.1% ABV without chill-filtration, the blend of pot still and grain Irish whiskeys was produced by Irish Distillers in Midleton Distillery where it was matured initially for 18 years in both ex-bourbon and ex-sherry casks under the watchful eye of master blender, Billy Leighton.
In January 2018, the expression was then re-casked in first-fill ex-bourbon American oak barrels to finish its maturation for a final six to 12 months in Dublin’s only live maturation house in the brand’s original home in Bow Street. The warehouse, which you can see for yourself if you tour what is now an award-winning visitor centre, can only hold 84 casks at any one time. Now that’s small batch.
The whiskey is a celebration of Jameson’s Dublin heritage
Leighton commented on the process: “As a tribute to the Jameson distilling legacy in Smithfield, we’ve introduced some methods that would have been employed in days past. The final maturation period in Bow Street is our nod to the traditional ‘marrying’ method – I like to think of the whiskey getting engaged in Midleton and then ‘married’ in Dublin! It brings the provenance and heritage back to where it started. It is the ultimate expression of Jameson.”
Jameson Bow Street 18 Years Cask Strength comes in a luxury bottle that features 18 facets, one for each year of maturation, housed in a wooden box that references the traditional pot stills used in distillation. A special copper coin underneath the bottle provides fans with the opportunity to access an exclusive online portal where they can explore the whiskey’s story.
Good cheesy fun at Bow Street Distillery
To mark the launch, Jameson has partnered with artisan Dublin cheesemonger Loose Canon to create a luxurious whiskey and cheese pairing and you’re encouraged to do the same this St. Patrick’s Day.
Leighton commented: “I hope that together with our cheese and whiskey pairings, we can inspire the world to match the strong flavours of the Jameson 18 family with the perfect Irish cheese to make a truly unique St. Patrick’s Day experience.”
Jameson Bow Street 18 Years Cask Strength will be available in the USA, Europe and Asia at an RRP of €240.
Jameson Bow Street 18 Years Cask Strength Batch 2
Tasting note by Billy Leighton, master blender at Midleton Distillery:
Nose: Rich wood-driven influence with deep toffee notes and spice.
Taste: Toffee and oak remain consistent with hints of leather and vanilla along with a subtle sherry nuttiness creating depth and complexity.
Finish: Long and full with the sweet toffee notes slowly fading while the toasted oak and spice linger throughout until the very end.
It’s our first Nightcap of 2019 so it’s a special bumper edition. We’ve got a lot to get through so without further delay, ado, procrastination or beating about the bush,…
It’s our first Nightcap of 2019 so it’s a special bumper edition. We’ve got a lot to get through so without further delay, ado, procrastination or beating about the bush, here’s what we’ve been up to since the last Nightcap way back in 2018.
Another week, another round-up of all the news that’s fit to drink. Yes, it’s the Nightcap! Or c’est le Nightcap as our cousins across la Manche might say. So pour…
Another week, another round-up of all the news that’s fit to drink. Yes, it’s the Nightcap! Or c’est le Nightcap as our cousins across la Manche might say. So pour yourself a snifter and have a nose around.
This week on the blog there can be little doubt that Christmas is coming. To get any more Christmassy, you’d need Noddy Holder to pop up and shout “it’s Christmaaasssss!” We’ve been counting down the days in some style with our office Drinks by the Dram Whisky Advent Calendar. And what treats there have been: Day One was the Lost Distilleries Blend from the Blended Whisky Company, followed by Starward from Australia, something special from Dufftown, a French single malt, a BenRiach, and finally, the mighty Hudson Baby Bourbon. To get you in the mood, we brought you exclusive interviews with the people behind these very special drams!
If that’s not Christmassy enough, Adam came up with some boozy gifts for guaranteed Yuletide satisfaction. Oh, and #WhiskySanta’s Super Wish was something quite spectacular: a bottle of Talisker Bodega Series 40 Year Old, worth £2,750! Blimey.
But it wasn’t all festive fun on the blog. On Monday, we had a closer look at the last Dram Club Tasting Sets of 2018. Annie delved into the mad world of spirits maverick Rebel Rabbet, maker of drinks that defy easy categorisation (and nothing to do with fluffy bunnies.) And Henry met with Cognac sniffer-outer extraordinaire David Baker and tried some brandies distilled during the Second World War.
Some quality booze writing there, and talking of booze and writing, here are the top drinks stories of the week. Bon weekend!
As Irish whisky and Jameson in particular continues to boom globally, Irish Distillers will be spending €150 million to increase production, warehousing and bottling capacity in Cork and Dublin. Irish…
As Irish whisky and Jameson in particular continues to boom globally, Irish Distillers will be spending €150 million to increase production, warehousing and bottling capacity in Cork and Dublin.
Irish Distillers, the company behind such legendary whiskeys as Jameson, Powers and Redbreast, has announced massive investment in sites in Cork and Dublin.
€130 million of the money will be spent in Cork on expanding and upgrading the already massive New Midleton Distillery to increase capacity. Exciting new equipment will include a mechanical vapour recompression evaporator, a third mash filter, and new fermenters. And that’s not all; they’re getting a new office building too.
Friday has arrived, meaning another edition of The Nightcap is in order, complete with all the booze news from the week that was. Surf’s up, folks. Look at a calendar….
Friday has arrived, meaning another edition of The Nightcap is in order, complete with all the booze news from the week that was. Surf’s up, folks.
Look at a calendar. Whether that calendar is made of paper or pixels, it’ll tell you that today is Friday. Unless you’re reading this on a day that isn’t Friday – then the calendar will tell you that it was once Friday. That’s generally how calendars work. Sometimes they give you the definition of interesting words or a picture of a small dog hanging around in a fishing village, but mostly they exist to tell you when Friday is. It’s today. Therefore, The Nightcap is a thing.
It’s results season, folks! Big companies left, right and centre are publishing their annual (or quarterly) reports, giving us an insight into how they’re getting on sales-wise. Today it’s the turn of Pernod Ricard to disclose its full-year data to the end of June. We had a nose through the docs and crunched the numbers to see how some of the world’s biggest drinks brands got on…
This week, tens of thousands will descend upon the RHS Chelsea Flower Show to marvel at some of Britain’s most brilliant blooms. Indulge your inner Alan Titchmarsh with these fragrant…
This week, tens of thousands will descend upon the RHS Chelsea Flower Show to marvel at some of Britain’s most brilliant blooms. Indulge your inner Alan Titchmarsh with these fragrant drams – no green fingers necessary.
Chelsea Flower Show has graced the grounds of London’s Royal Hospital Chelsea every year since 1913 (except for during the two World Wars, naturally), in a room large enough to comfortably fit 500 London buses. This five-day floral spectacle is a British institution. It’s Crufts for flower fanatics.
If you’ve got hayfever just thinking about it, why not pay homage to horticulture from the comfort of your very own garden with a dram in-hand? After all, floral doesn’t necessarily have to mean ‘perfumed’.