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Master of Malt Blog

Tag: liqueurs

The Nightcap: 24 May

Powers, plastic straws and pineapples – plus a few things that don’t begin with ‘P’. It’s all here in yet another edition of The Nightcap! Today is Friday, and many…

Powers, plastic straws and pineapples – plus a few things that don’t begin with ‘P’. It’s all here in yet another edition of The Nightcap!

Today is Friday, and many of us will be heading into the final Bank Holiday weekend for a few months. There’s one at a seemingly random time in August, but the smattering of three day weekends throughout April and May occur in such a cluster that we almost become used to it. We must not become complacent! We must approach this three day weekend with the same vim and vigour as we did previous ones! Oh, and also we should start it as we do other weekends (extended ones or otherwise), with The Nightcap! Obviously.

In a week in which we announced that we’re going to Fèis Ìle 2019, we also launched two new competitions, one to win the entire Game of Thrones whisky range and the other to win a VIP trip to Bombay Sapphire’s distillery. Nate Brown then extolled the virtues of sherry, Jess took a look at Diageo’s new Italian gin, Villa Ascenti and Annie explored where to imbibe in Bowie’s old haunt, Berlin and who the up-and-comers of alcohol-free are. Adam enjoyed the latest chapter in Balvenie’s story, then picked Big Peat Fèis Ìle 2019 Edition to be his New Arrival of the Week, for obvious reasons, while Henry enjoyed Redbreast’s new expression, video masterclasses from Mortlach and Johnnie Walker and even manged to find time to make the Grand Sour his Cocktail of the Week. Phew…

Now, on with the news!

Nightcap

Our PR manager Mariella Salerno holds up our shiny new prize!

MoM named DB Awards Online Retailer of the Year!

It was celebration station on Tuesday afternoon at the DB Awards, hosted by the team over at trade magazine The Drinks Business. We were delighted to pick up the Online Retailer of the Year award! The ceremony took place as part of the London Wine Fair, so we got to join the jubilations early, enjoying some really rather marvellous tipples from across the world. They said loads of nice things about us, and we picked up a shiny trophy. Oh, and #WhiskySanta got a highly commended nod too, for his excellent work spreading festive spirit far and wide through the social realm. Cheers, Team DB – you made our week!

Nightcap

Look everyone, it’s Kent’s first single malt whisky!

Kent’s first single malt whisky is here

Kent is something of a booze hotspot with its hop gardens and breweries, orchards and cideries, vineyards and gin distilleries, and of course, it’s the home of a certain online retailer. Now the Garden of England has its first single malt. The whisky is a collaboration between Andy Reason and Norman Lewis of the Anno Distillery in Marden (who make a fine gin) and the Westerham Brewery. The mash was made with English barley and fermented with two strains of yeast comes from the brewery. It was then double distilled in a tiny 300-litre copper pot still named, appropriately enough, Patience. The spirit came off at 63.5% ABV into an ex-bourbon cask that previously held a Speyside single malt. After ageing, the resulting whisky was bottled at 40% ABV. Norman Lewis said of the partnership: “It’s been a wonderful experience working with Robert Wicks from Westerham Brewery. Our combined expertise has come together seamlessly and resulted in something which we’re extremely proud of. We hope those who are lucky enough to taste this limited-edition whisky enjoy savouring it as much as we enjoyed making it.” It’s such a limited edition that customers are being limited to three bottles (at £120 each) and it’s available directly from the distillery and Westerham Brewery. Hurry, while stocks last.

Nightcap

They might seem delightful, but they need to go.

England moves to ban plastic straws and stirrers

Great news, folks! The government this week confirmed it will ban plastic straws and stirrers in England (and plastic cotton buds, but less relevant to us) from April 2020. There are some sensible exemptions for those with medical needs or a disability (pubs and bars will still be able to give them out on request), but we can wave goodbye for good to unnecessary plastic in our drinks. The move follows a government consultation which found 80% back a ban on straws, and 90% on stirrers. About time, too. Apparently, we use 4.7 billion plastic straws and 316 million plastic stirrers each year in England alone! And yes, alternatives are available (we sipped through some fancy bamboo ones recently), but the government reckons a whopping 95% of straws are still plastic. Boo. Even more boo: it’s thought there are more than 150 million tonnes of plastic in the world’s oceans, and that every year one million seabirds and 100,000 sea mammals die from eating or getting trapped in plastic. This ban can’t come soon enough.

Nightcap

Introducing: Scarabus Islay Single Malt

Hunter Laing releases Scarabus Islay Single Malt at Fèis Ìle

Peat heads of the world, unite! A new release from Hunter Laing & Co. is always exciting news, especially when it’s an Islay single malt like Scarabus. Appropriately, the whisky is being released at this year’s Fèis Ìle. If you’re down that way then you’re in luck, because the very first drams will be poured (and tasted) throughout the festival at Hunter Laing’s newly-opened distillery on the island, Ardnahoe. Scarabus means ‘rocky place’ in Nordic, and the whisky is named after a mystical area of Islay, complete with equally mystical golden packaging. “We’re extremely proud of the Scarabus whisky and the Fèis Ìle Festival is the perfect place to release the first bottling”, said Stewart Laing, Managing Director. “We aimed to produce an expression that showcases a traditional Islay whisky style, and the unmistakable Islay smoke matches wonderfully with the rich, sweeter notes that linger on the finish.” If you’re not down Islay-way, fear not, as Scarabus will soon be available in the UK and beyond. Keep an eye on our social channels for updates.

Nightcap

Hit the books spirit nerds, we’ve got a new challenge up ahead!

WSET Level 3 Award in Spirits is live!

Great news, spirits geeks! There’s a new qualification in town, and it’s the toughest one yet. Developed in response to our collective (and global) thirst for all things spirits and subsequent desire to know all about them, the Level 3 Award builds on the Level 2 course (Team MoM highly recommends) but digs down into greater production detail while covering new spirits categories, like baijiu. It’s a much tougher assessment process, too, with a blind tasting exam as well as multiple choice and short-answer question paper. In all, candidates will need to put in at least 84 hours of graft. We’re excited! “The spirits industry has been crying out for a more advanced qualification in spirits,” said course developer Nick King. “Candidate numbers for WSET spirits qualifications (Levels 1 and 2) have grown significantly in the last 10 years (from 540 in 2009 to 6600 in 2019) and are now taught in 33 countries worldwide reflecting growing global demand. We are delighted to now be able to offer the industry a Level 3 Spirits qualification that develops candidates’ knowledge and understanding of the category in great depth and also builds their tasting skills, teaching them to identify the structural and aromatic elements that make up a spirit and to make a compelling quality assessment.” The first UK courses get under way in October!

Nightcap

All the delights of Powers Irish Whiskey with none of the effort? We’re in.

Powers Irish Whiskey’s first ever bottled cocktail

If stirring and, ugh, waiting aren’t for you, Powers Irish Whiskey has your back because the brand has just unveiled its first-ever pre-mixed cocktail, Powers Old Fashioned! Pow! The cocktail sees a combination of the classic Powers Gold Label, sugar syrup and bitter herbs flavouring. The recommended serve is, of course, over ice with a twist of orange peel – well, how else could you garnish an Old Fashioned? The bottle boasts a whole new look, with sleek modern packaging which you’d be hard-pressed to recognise as Powers. “A careful balance of the rich history of Powers with an eye on the future, we are confident that the refreshing ritual of ‘Ice, Pour, Twist’ will appeal to whiskey fans and the cocktail curious alike who are looking for simple and convenient ways to create new Irish whiskey experiences at home or in their local pub”, says Brendan Buckley at Irish Distillers. The cocktail will be launching in Ireland from the end of May, and if it finds success then hopefully we can expect to see it much further afield. Old Fashioneds all around!

Nightcap

Counting oysters by hand, that’s commitment to conservation

Glenmorangie & partners plan to return native oysters to Europe’s seas

Oyster-loving folk, gather round. In historic marine-related news, a landmark Native Oyster Restoration Alliance (NORA) conference on reef restoration was held in Edinburgh this week. It was hosted by The Glenmorangie Company and its partners, including Heriot-Watt University, bringing together conservationists, administrators and oyster producers from across Europe to develop a ‘blueprint’ for native oyster reef restoration. Oysters were overfished to the point of extinction in the 1800s, and it turns out oyster reefs are among the most endangered marine habitats on Earth. The restoration is going to be done through the Dornoch Environmental Enhancement Project (rather aptly abbreviated to DEEP), which was established in 2014 and has already returned 20,000 native oysters to the Dornoch Firth in the Scottish Highlands. The aim? To increase this population of 20,000 to four million (!) by 2025, and in turn the reef will become self-sustaining. “We are incredibly proud to be pioneering DEEP’s vital environmental work with our partners, not only protecting but enhancing Glenmorangie Distillery’s environment for future generations,” says Glenmorangie President and CEO Tom Moradpour. It looks like the world really is our oyster.

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Happy Anniversary guys!

The Coral Room celebrates its first anniversary

We got our party shoes on this week and headed up to London to join The Coral Room’s first-anniversary bash! The sleekly cosy cocktail bar is part of The Bloomsbury Hotel, but very much comes with its own character, look and feel. And on Wednesday, that feel was celebration! There was cake, a confetti cannon, and even a sneak peek at the new cocktail menu, which includes such deliciousness as the May Day Spritz, made with Tanqueray, Italicus, orange blossom and honey bitters, and English sparkling wine; and the Drinking in Newquay, with Cîroc, Crème de menthe, Blue Curaçao and Belsazar Riesling Supreme. There was even a Rinomato Sorbet, too! Very festive. Do pop in raise a cocktail to the team – congrats to everyone at The Coral Room!

Licor 43 lays down cocktail and coffee challenge

There’s nothing more on-trend than putting coffee and cocktails together. So, it’s appropriate that Licor 43 has just announced the opening of the UK round of its Bartenders & Baristas Challenge 2019. Now in its third year, this competition lays down the gauntlet to both bartenders and baristas to create serves with coffee and Licor 43 (the details of how to enter are here). Winners will go to a grand final in Gran Canaria this autumn. UK brand manager Charlotte Oswald said: “There is a natural marriage of aromas and flavours between Licor 43 and coffee and we’ve been communicating this with our Carajillo 43 signature serve. We are often amazed at the creativity, knowledge and passion from contestants and this really went up a level with the introduction of the coffee element last year – bartenders who were very well-versed in all things spirits were finding a whole new world of cocktail creation. We can’t wait to see what they come up with this year!” Licor 43, a blend of spices and citrus fruits, is something of a cult drink in Spain. There’s now a special Liquor 43 Baristo made with coffee beans from the Canary Islands which the company has produced a film about (above). So, what are you waiting for bartenders and baristas, get experimenting!

Nightcap

Happy International Pineapple Day, folks!

And finally. . . shake your maracas cos it’s International Pineapple Day!

From the Piña Colada to Carmen Miranda, we all know that the pineapple is the most exotic of all the fruits. No wonder it has a special day devoted to it: 1 June is International Pineapple Day! To help things go with a swing, That Boutique-y Gin Company is putting on a Pineapple Gin Parlour pop-up at 15 Bateman Street, in Soho, London on 1-2 June. There will be masterclasses and food historian Tasha Marks on hand to explain the history of the king of fruit. In the 18th century pineapples were high-value status symbols: having a pineapple was the Regency equivalent of a Ferrari parked outside your house. The neighbours would say ‘oooh, get her, who does she think she is with that pineapple, Lord Byron?’ Thankfully, drinks at the pop-up will be rather more affordable. Simply say the code word ‘mule’ and your Pineapple Mule will cost you nothing at all. Isn’t the modern world brilliant?

No Comments on The Nightcap: 24 May

The Nightcap: 26 April

Another short week, but that has not stopped the deluge of booze news occurring – get ready for another edition of The Nightcap! The super-long weekend continued into this week…

Another short week, but that has not stopped the deluge of booze news occurring – get ready for another edition of The Nightcap!

The super-long weekend continued into this week for us here at MoM Towers, meaning Monday was spent as far away from office desks as possible. However, by Tuesday, we were eager to get back to it – and clearly so was everyone else in the world of booze, as there is plenty of news to go through in The Nightcap! Let’s get to it, shall we?

On the MoM Blog this week, Ian Buxton was back to ask the difficult questions once again, this time concerning investment in whisky, before Adam championed English-made booze to mark St. George’s Day. Then he explored Scotch whiskies from Speyside, as we look forward to the upcoming Spirit of Speyside Whisky Festival. Annie was busy checking out the new Super Lyan bar in Amsterdam, but still made time to acknowledge Earth Day and Patrón Tequila’s contribution to it. Henry looked into how we can tackle the Malaria crisis with gin, while his Cocktail of the Week was The Iceberg Slim. Kristy also demonstrated an affinity to a Compass Box release for our New Arrival of the Week.

That’s a whole lot of news for a shorter week, but hold on to your hats because we’ve got even more – it’s The Nightcap!

The Nightcap

Samples are flowing off the stills!

Lagg Distillery kicks off whisky production

Some very exciting news came our way this week via Isle of Arran Distillers. Distillation has begun at Lagg Distillery! The very first middle cut of spirit was recorded back on Tuesday 19 March at 14.35, to be precise. The commissioning phase has now been completed and Cask Number One, a sherry butt reserved exclusively for members of the Lagg Cask Society, was filled on Wednesday 10 April with a heavily-peated (50ppm) spirit at 63.5% ABV. So, what can we expect from the eventual Lagg Single Malt? Well, the distillery hopes it will become a rich, earthy and smoky dram, making it something of a departure from the character of whisky currently produced at the original distillery in Lochranza. James MacTaggart, master distiller, said: “It’s incredibly exciting to be taking the very first steps in producing what will eventually be a magnificent Lagg whisky and something truly unique to anything we’ve produced previously.” The news comes as construction of the new distillery and visitor centre enters its final stages, with the outer structure now complete and many of the elements of internal design starting to come together. Lagg Distillery is expected to open fully in early summer, with the brand projecting that the distillery and visitor centre will increase total visitor numbers at both sites to over 200,000 by 2020. It’s all coming together, folks!

The Winchester Distillery’s range – for now…

Winchester Distillery reveals expansion (and crowdfunding!) details

As fifth birthday celebrations go, this is a pretty exciting one. Winchester Distillery has unveiled plans to expand its Hampshire-based production facilities! There’s a new higher-volume still going in, so the team can continue to explore new categories (it’s already got rum and whisky in the pipeline). It’s also looking into using locally-grown malted barley for its gin, vodka and whisky, too! But these adventures all need money, which is where the new Crowdcube crowdfunding campaign comes in. “With Winchester Distillery’s fifth birthday in May we are delighted to be in the position, with our annual average sales growth of 82% year on year, to take the business to the next level,” said Paul Bowler, the distillery’s managing director. “Having more capacity will mean we can make more of our well-loved spirits so we can enter new markets both here in the UK and overseas. We also intend to upgrade the current space here among the watercress beds in Old Alresford so that we can host more visitors for tours and tastings, and open a gift shop.” Thrilling stuff, indeed!

The mouthwatering result of globe-spanning teamwork

Diageo teams up with baijiu producer for ‘east-meets-west’ whisky

Exciting news if you’re a fan of intriguing whiskies: Diageo, the world’s biggest spirits player, has formed a joint venture with Jiangsu Yanghe Distillery, China’s third-largest baijiu-maker, to launch something brand-new in the country. It’s a whisky called Zhong Shi Ji, and while production details are scarce, it sounds like a curious thing indeed. Diageo’s Scotch master blender, Craig Wallace, and China Alcoholic Drinks Association’s baijiu master, Zhou Xinhu, worked on the project, which included some maturation in Chinese ceramic pots. We’ve not found out much else, except the result is said to be “unique, full-flavoured” and “exceptionally smooth”. “We believe that Zhong Shi Ji can play an important role in the Chinese dining occasion, launching a new era for whisky drinkers in China,” said C.H. Chu, MD at Diageo Greater China. Zhu Wei, vice president of Yanghe, added: “I firmly believe Zhong Shi Ji will quickly become Chinese consumers’ new favourite, with its ultra-smooth taste and superior quality, created through unique processes and craftsmanship from both China and the West.” If you come across it in the wild, let us know what it tastes like!

The Nightcap

It’s about time we got to enjoy whisky on the high seas!

The Dalmore sets sail on Queen Mary 2 cruise ship

Batten down the hatches, this week The Dalmore revealed an exclusive ‘whisky flight at sea’ on board the world’s only ocean liner, Queen Mary 2! This takes whisky to a whole new level (although we suppose it’s only sea level), as the Highlander can be sipped and savoured on board the ship between Southampton and New York. At the same time, an exclusive whisky experience will be offered on board during the Transatlantic crossing. To round off the whisky experience, master distiller Richard Paterson will be giving a presentation on board the ship. “The Dalmore is celebrated in iconic locations around the world,” Paterson said. “We see celebrations of The Dalmore at Baccarat Hotel New York, at 40,000 feet on board Emirates First Class, and now a unique opportunity to savour the Cunard whisky flight at 28 knots.” Also aboard the Queen Mary 2 will be two rare expressions from The Dalmore Constellation Collection, a limited edition collection of individual rare casks released by the distillery. We’ll certainly say ‘aye aye’ to that.

The Nightcap

Delicious booze and a good cause? We’re in!

Hedgepig gives a helping hand to hedgehogs with new gin liqueur

Hedgepig has increased its range of small batch gin liqueurs to four with the launch of a new flavour, Zesty Elderflower. The reveal coincides with and will benefit Hedgehog Awareness Week (5-11 May). By donating 50p for every bottle sold to the British Hedgehog Preservation Society, the brand is doing its bit to alleviate the plight of the tiny, spiny mammals, who really don’t have it easy. Hedgepig was created by the team behind Pinkster gin, and crafts all its liqueurs from locally-grown or foraged fruits – Zesty Elderflower was made from wild elderflower. It’s said to have a ‘delicate’ flavour with subtle citrus notes and is best enjoyed cold with pudding or as a cocktail topped up with Prosecco. “We’re thrilled to be supporting the British Hedgehog Preservation Society, especially during their awareness week,” said Hedgepig founder, Stephen Marsh. “The plight of the hedgehog makes for desperate reading. In rural areas, numbers have fallen by half over the past two decades. We’re delighted to be supporting the fine work of the unsung heroes at this cracking little charity. Every little counts.” Don’t forget to check out The British Hedgehog Preservation Society, which offers help and advice to those with sick, injured and orphaned hedgehogs, if you’d like to do your bit to help those snuffly little fellows.

The Nightcap

Congratulations to Nick Savage, the new master distiller of Bladnoch!

Macallan master distiller joins Bladnoch

Lowland distillery Bladnoch has a new master distiller! Nick Savage will join the team from 1 July. This is big news, not only because the brand has replaced Ian MacMillan, who left the distillery to establish his own whisky consultancy firm in January, but because Savage has stepped down as master distiller of The Macallan to work with Bladnoch. Savage, who prior to his three-year tenure at Macallan was a distilling technical leader at Girvan Distillery and had a four-year stint at Diageo, will work alongside newly-appointed distillery manager Neil Bulloch. He explained his decision was down to “the vision and ambition shown by David Prior and the team at Bladnoch distillery”. He continued: “The opportunity also allows me a new challenge in single malt Lowland Scotch whisky from a 200-year-old distillery.” Prior, Bladnoch CEO and owner, added: “It’s a great privilege to welcome Nick Savage to the Bladnoch business. His youthful, positive and energetic approach will add great value to our team and business, as will his technical and operational skills.” As for Macallan, this announcement follows the departures of whisky maker Bob Dalgarno and former creative director Ken Grier to lead the team at Glenturret Distillery. There could be some interesting times ahead for the Speyside brand, which celebrated the opening of a state-of-the-art distillery in 2018 and seems to break numerous auction whisky records on a weekly basis. As of yet, there is no word on who will be replacing Savage in the role of the master distiller, but we’re sure it won’t take them too long to… make the call.

What time is it? It’s time to get tropical!

Laki Kane’s Georgi Radev launches tiki tome

Love tiki cocktails? Then you’ll probably already know of Georgi Radev. After managing London’s tiki outpost Mahiki for more than a decade, he opened his own rum embassy, Laki Kane, in 2018. It’s even got its own rum microdistillery upstairs (head on down and you can even re-distil your own!). Now he’s evangelising about all things rum through the written word with Let’s Get Tropical, a recipe book detailing over 60 delicious serves. The best bit? They’re all curated so we can make them easily at home! It starts with super-easy how-tos, from how to make a sugar syrup to learning to swizzle properly. Then Radev cracks on to the good stuff. He’s packed in the classics (the likes of Daiquiris and Mai Tais, with optional twists and reinventions) and then he’s treated us to some ‘Modern Tropical’ cocktails form his own imagination. There are punches, if you need to impress the masses, and even treats from the current Laki Kane menu, including the mouth-watering watermelon-based Wiki Tiki (we tasted it at the book launch. It was wonderful). If you’re prepping for a summer party, Let’s Get Tropical is essential reading. It’s priced at £9.99, and hits UK shelves in May!

The Nightcap

Introducing: Benromach Cask Strength Vintage 2008 Batch 1

Benromach launches new cask strength expression

We do love a story about more new whisky, and that’s exactly what Benromach Distillery has given us this week. The family-owned distillery has a new addition to its Classic Range, Benromach Cask Strength Vintage 2008 Batch 1. The limited-run single malt whisky was laid down in 2008 and matured in a combination of first-fill sherry and bourbon casks. It was then bottled in 2019 at a cask strength 57.9% ABV with an outturn of 5,500 bottles. According to Benromach, the rich and full-bodied dram has notes of cracked black pepper, fruits and milk chocolate, with a delicate smoky edge on the palate. The bottle itself was created to mirror the shapes and textures of the Speyside distillery and will detail the vintage year, batch number and age. “By offering the opportunity to own and enjoy batch releases, we are able to further showcase the expertise of our distilling team while determining the right time to bottle each batch to take full advantage of the remarkable single malt whiskies we produce,” said Keith Cruickshank, Benromach distillery manager. “We believe this expression will allow Benromach drinkers to understand more about the provenance of the whisky they are drinking.” We’ve got some on the way to MoM Towers so keep an eye out, folks!

The Nightcap

We think it’s safe a bottle of this beauty wouldn’t be Money for Nothing

Sultans of Gin! Former Dire Straits frontman teams up with Portobello Road

London dry gin brand Portobello Road has partnered with the legendary Mark Knopfler OBE (if you haven’t heard of him or Dire Straits, then get your act together) to make a distinctive, special edition ‘rock ‘n’ roll’ gin, Local Heroes No.3. It’s a move that’s as awesome as it was inevitable. (He had a song called Portobello Belle, folks. It was only ever a matter of time.) Local Heroes No.3 was created by Knopfler and Portobello Road Gin’s co-founder, Jake F. Burger using the nine botanicals from its Portobello Road Gin with the addition of lime zest, fresh cucumber peel and olive oil, which were distilled in the 400-litre copper alembic still King Henry, then bottled and labelled by hand. The label design is understandably guitar-themed, and each bottle even comes with a miniature version of Knopfler’s iconic sweatband from his Dire Straits gigs. “As a gin fan, it is a wonderful opportunity to work with a prestigious brand like Portobello Road Gin to craft my own blend,” said Knopfler. “It is robust in flavour and strong in spice – exactly the kind of gin that I enjoy and I hope my fans will too.” Burger added: “It is a huge honour to be able to work with Mark to create a London Dry Gin with a rock n roll edge. As expected, the flavours are totally unique and we believe the result is extremely exciting. So why not mix yourself a cocktail, turn the stereo up and listen to one of Mark’s many classic albums?”

The Nightcap

Founder Annabel Thomas wants to encourage more women to work in whisky

Ncn’ean offers whisky-making internships for women

Scotland’s first 100% organic whisky distillery is offering two women the opportunity to learn to make whisky, from mashing and distilling through to maturation, with two all-expenses-paid summer internships. Ncn’ean Distillery, situated in converted farm steadings on the grounds of the historic Drimnin Estate on the Morvern peninsula, will also teach interns how to forage for the local plants that are used in Ncn’ean’s Botanical Spirit and how to make cocktails. Annabel Thomas, founder of Ncn’ean, launched the initiative to raise the profile of distilling as a career option among women. “I wanted to challenge the outdated views a lot of people still have,” she explained. “The number of times people ask me ‘do you actually like whisky?’ just because I am a woman, and the lack of gender balance in the industry in Scotland, suggests we all still have more work to do.” She said she hopes women from all walks of life will apply. So, if you fancy trying your hand as a distiller then you should probably get applying! The internships are open to all women aged 18 or over and will take place from 15-20 July. All travel, accommodation and food are included. It sounds like it could be the opportunity of a lifetime!

Hannah Lanfear, Phil Duffy, and plenty of Cognac

Culture Cognac champions Cognac cocktails – we approve

This week, we hot-footed it over to East London for an educational Cognac immersion with the UK’s brand of the Bureau National Interprofessionnel du Cognac – and it was brilliant! The UK Cognac Bureau put on the Culture Cognac workshop for the trade to highlight the spirit’s role in contemporary cocktails. Phil Duffy and Hannah Lanfear chatted through production choices (think: terroir, grapes, barrels, ageing and more) and how they influence flavour – clearly vital when it comes to cocktails. “It’s so positive to see the Cognac category continuing to grow in popularity, now more than ever, which is of course due to London’s love of cocktails being at an all-time high,” said Duffy. “Cognac is no doubt one of the most versatile spirits and is one of the hottest cocktail ingredients going.” The team from The Devil’s Darling bar helped out with the serves. Feeling inspired? Why not check out the Brandy Sour and give it a go this weekend?

Think about playing Monopoly with your Tequila-loving friends? Maybe think again…

And finally… Science suggests we shouldn’t trust Tequila drinkers

This week a mighty intriguing press release crossed our desks. Apparently, you can tell how likely someone is to cheat by their booze preference. This is from ghost-writing company EduBirdie, and is clearly Highly Scientific. Ahem. Anyway, it surveyed 18-24 year olds in the US and from more than 2,000 responses, somehow concluded that wine drinkers are by far the most reliable: only 16% admitted to cheating at school, with just 8% fessing up to cheating romantically. Whisky drinkers were less angelic; just over a third said they had cheated on a partner, and 78%(!) cheated at school. Beer drinkers were (slightly) more honest academically, with 68% saying they’d cheated at school – but almost half had cheated in a relationship. Then, we have the Tequila fans. While a third said they’d cheated at school, a whopping 81% said they’d cheated on a partner. We’re an office of whisky and agave lovers, and we’re shook.

On that revelatory note – that’s it for The Nightcap this week. Have a great weekend (and if you’ve got a date, give the Tequila a wide berth).

No Comments on The Nightcap: 26 April

Superb and surprising sweets for Easter

With Easter just around the corner, you’ll want to make the most of the long weekend. These sweet and sublime expressions from the world of booze should do the trick….

With Easter just around the corner, you’ll want to make the most of the long weekend. These sweet and sublime expressions from the world of booze should do the trick.

You know how every Easter we eat a ridiculous amount of chocolate and then comfort ourselves in the knowledge that it’s a tradition? Yeah, I love that. What an amazing time of year.

But it doesn’t always have to be egg-shaped confectionery that we indulge ourselves in. There are plenty of other sweet treats just waiting to be enjoyed, and some of them are delicious drinks. To save you the trouble of going on a easter egg hunt yourselves, we’ve created a selection of superb and surprising sweets for Easter.

So, what are you waiting for? Tuck in!

Liquid Intellect Jam Doughnut Negroni

It’s a scientific fact that jam doughnuts are delicious, so it’s about time somebody distilled them. The creative folks at Liquid Intellect did just that, making the doughy, jammy and sugary treats into a pre-bottled cocktail in the form of a Negroni. It’s an idea we can only applaud. Then drink.

What does it taste like?:

Oodles of sweet and fresh strawberry jam and doughy jam doughnut, with a fabulous balancing bitterness of Campari.

Mozart Gold Chocolate Cream Liqueur

Named after some bloke called Mozart, this creamy chocolate liqueur from Austria is a go-to for bartenders wanting to add chocolatey goodness to an array of cocktails for good reason. It was made using cocoa from West Africa, Madagascan vanilla, gourmet Belgian chocolate and a blend of cream and cocoa butter, and it’s as tasty as it sounds.

What does it taste like?:

Chocolate truffle, creamy vanilla and a pleasant touch of dark chocolate bitterness.

Aske Stephenson Peanut Butter & Jam Old Fashioned

Peanut butter and jam (AKA PB&J) doesn’t just make a great sandwich, but a wonderful Old Fashioned bottled cocktail too! Made by Aske Stephenson, the creation of Thomas Aske and Tristan Stephenson, this is best enjoyed in a rocks glass over ice. Oh, and the bottle was sealed with raspberry jam-scented wax. What a treat!

What does it taste like?:

Peanut butter and jam, nutty rye, fruity rye, corn sweetness and rich caramel.

Zymurgorium Extra Io’s Footsteps Sweet Violet Gin Liqueur (Quintessential Range)

The enigmatic distillers at Manchester’s The Zymurgorium have a reputation for creating all kinds of weird and wonderful delights, and this sweet violet gin liqueur is no exception. Ideal in an Aviation cocktail, Zymurgorium Extra Io’s Footsteps Sweet Violet Gin Liqueur also shines in desserts. It was named after an Ancient Greek mythological figure, in case you were wondering.

What does it taste like?:

Fragrant and sweet, with plenty of pastel Parmas.

Chocolate Orange Gin (That Boutique-y Gin Company)

Chocolate and orange go together like jam doughnuts and Negronis, so it’s little wonder That Boutique-y Gin Company made this flavoured gin treat. Crafted using bitter orange peels, roast cacao nibs and a host of traditional gin botanicals, this Chocolate Orange Gin blends all the creamy richness we love from chocolate and the tart, refreshing qualities of oranges in a winning combination.

What does it taste like?:

Chocolate cake, peppery juniper, fresh clementine, floral elements and lingering dark chocolate elegance.

Bakewell Gin

The Bakewell tart is an institution, don’t let anybody tell you otherwise. Thanks to a humble family-run distillery in the peak district, you can now enjoy said institution in the form of a tasty gin! Distilled in a small copper pot still using six botanicals, cherry, almond, juniper, cardamom, cubeb pepper and hibiscus flowers, Bakewell Gin is exactly as delicious as you would expect from a tribute to the classic English confection.

What does it taste like?:

A spicy and floral opening keep things interesting before the awaited ground almonds and cherry jam reveal. There’s a touch of custard in there too.

Bob’s Chocolate Bitters

From Bob’s Bitters range comes a way to chocolatify (it’s a word) your cocktail in style, with this single-botanical Chocolate Bitters. You can just picture Willy Wonka and the orange fellas using this when they’re enjoying a well-earned drink after a shift in the factory.

What does it taste like?:

Chocolate bitters, to be honest.

Boekenhoutskloof The Chocolate Block 2017

We saved something a little different for the end, a top South African red wine made with a blend of wine types, predominantly Syrah supported by Grenache, Cinault, Cabernet Sauvignon and Viognier. The 2017 vintage from Boekenhoutskloof spent over a year resting in French oak before being bottled up for wine enthusiasts that know that Easter is the best time to enjoy a rich, chocolatey red.

What does it taste like?:

Raspberry and blackcurrant, cacao, mince pie and just a touch of smoke.

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The Nightcap: 5 April

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

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

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

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

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

masons

We wish the team at Masons Gin a speedy recovery

‘Still explosion’ causes fire at Masons Gin distillery

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

Dublin-Liberties

A ‘momentous achievement’, says The Irish Whiskey Association

Irish spirits get GI recognition

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

Pernod Ricard to ban single-use promo plastics by 2025

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

Scotch Whisky collection

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

Diageo Claive Vidiz Scotch collection to stay in Edinburgh

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

brewdog

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

BrewDog reveals more spirits, plans a beer hotel

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

Glenfiddich

Say hello to the new Glenfiddich UK ambassador: Alex Walker

Meet new Glenfiddich UK brand ambassador, Alex Walker!

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

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

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

talisker

It’s the Wild Spirit tour and bartender competition!

Talisker kicks off Wild Spirit tour and bartender competition

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

Tempus Fugit Spirits

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

Tempus Fugit Spirits eyes up cocktail bars

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

hangover free alcohol

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

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

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

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

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Top-notch new releases!

Love being in the loop with all things new and delightful in the drinks world? We’re here to help! Eagle-eyed MoM users may have noticed that on our site we…

Love being in the loop with all things new and delightful in the drinks world? We’re here to help!

Eagle-eyed MoM users may have noticed that on our site we have a New Arrivals page, where we list all the shiny new booze that comes to MoM Towers. From beer, Cognac, gin, rum, Tequila, vodka, whisky and more, it’s the place to be to find the latest and greatest drinks.

Fans of our blog will also have seen that we’ve started a weekly series: New Arrival of the Week, where we take an in-depth look at an interesting and tasty new products from the previous week that caught our eye. On Monday we talked all things HYKE Gin, for example.

But we decided that this week, just to make things even easier on you, we’d round-up some of the most intriguing, original and downright delicious drinks to be released recently. So whether you want to see what’s new in the world of gin, whisky, liqueur or rum, we’re sure you’ll find something in this list to suit your needs. Enjoy!

Listoke 1777 Gin

Irish whiskey isn’t the only spirit category on the Emerald Isle that’s enjoying a boom in popularity, Irish gin is making its mark also. Listoke 1777 Gin, one of the most recent additions to the bourgeing scene, was distilled at what is said to be Ireland’s largest gin distillery with a botanical selection including juniper, rowan berries, cardamom and orange. Try this in a G&T with a sprig of rosemary and you’ll soon see what all the fuss is about.

What does it taste like?:

Pronounced piney juniper, bursts of citrus throughout and herbaceous notes, with warming spice lingering on the finish.

Nikka Days

It would appear that legendary Japanese whisky producer Nikka has created another winner here in Nikka Days. A blended whisky featuring spirits from the Miyagikyo and Yoichi distilleries, this dram is fruity, bright, slightly peated and thoroughly tasty.

What does it taste like?:

Fresh and fruity apples, pears, honeydew melon and strawberry, orange oil, malt sweetness, roasted nuts, toffee apple, vanilla fudge alongside a hint of barrel char.

Big Peat 10 Year Old

A celebration of Big Peat’s 10th birthday, this limited 10-year-old expression of Douglas Laing’s tribute to the feisty Ileach fisherman is a very welcome new addition to MoM Towers. Bottled at 46% ABV without chill filtration or colouring, this popular Islay blended malt Scotch whisky packs plenty of those classic smoky flavours the brand’s followers love. It’s the perfect way to toast the familiar face on the bottle’s label.

What does it taste like?:

Roasted peanuts, petrichor, fresh pear, meaty malt, BBQ char, toffee, new leather, tobacco, honey on toast and plenty of peat smoke.

Milk & Honey Levantine Gin

Milk & Honey may have stolen the headlines as Israel’s first whisky distillery, but the brand has certainly demonstrated it knows its way around all things juniper. Milk & Honey Levantine Gin was distilled with a base spirit made from 100% malted barley and locally-sourced botanicals such as cinnamon, chamomile, black pepper, lemon peel, verbena, coriander and hyssop. The botanicals were macerated for 24 hours before a third distillation in order to create a smooth profile. Anyone for Martinis?

What does it taste like?:

Prominent juniper and lemon citrus, with herbaceous notes and soft spices in the background.

Tamdhu 15 Year Old

Anybody who has followed Tamdhu since its welcome comeback knows that the Speyside distillery is all about sublime sherried whisky. The limited edition 15 Year Old is no exception. Matured in American and European oloroso-seasoned casks and bottled at 46% ABV without any chill-filtration or additional colouring, Tamdhu 15 Year Old makes for an intense, rich and rewarding dram.

What does it taste like?:

Strawberry boiled sweeties, heavy dried fruit notes, a hearty slice of dense fruitcake, toasty oak warmth, orange oil, earthy vanilla, waxy peels, clove, chocolate ice-cream and walnut.

Bimber Classic Rum

Making delicious rum that’s value for money is not an easy balance to strike, but that’s exactly what west London distillery Bimber has achieved here. Crafted using local ingredients, Bimber Classic Rum was distilled from molasses in both copper pot and column stills before it was also bottled and labelled on site. We recommend you put the fruits of Bimber’s labour to good use in a nice Daiquiri.

What does it taste like?:

Dried grass, caramel, vanilla, soft stone fruit, cracked black pepper, dark chocolate, banana foam sweets, more grassy malt and dark Muscovado sugar.

Cambridge Elderflower Liqueur

If you’re going to make a gin-based liqueur, you’ll want to make sure you at least start with a quality gin. That’s exactly what Cambridge Distillery did with this Elderflower Liqueur, which was distilled using its award-winning Cambridge Dry Gin. Made to be enjoyed over ice, splashed in a glass of fizz or in any number of cocktails, this liqueur should prove as versatile as it is terrifically tasty.

What does it taste like?:

Heady floral notes, wonderfully fragrant elderflower against a backdrop of juniper and herby botanicals.

Glengoyne The Legacy Series Chapter One

An expression that celebrates Cochrane Cartwright, the distillery manager in 1869 who famously introduced sherry casks to Glengoyne, Chapter One of The Legacy Series was fittingly matured in first fill European oak Oloroso sherry casks as well as refill casks. For those who enjoy the sherried and the sublime, this is one for you.

What does it taste like?:

Luxurious sticky toffee pudding, dried fruit, Christmas spices, vanilla custard, gentle oak, stewed pear and cinnamon spice.

Smoked Rosemary Gin (That Boutique-y Gin Company)

Smoked rosemary is no longer just a fixture in distinctively delicious cocktails thanks to That Boutique-y Gin Company and its latest release: Smoked Rosemary Gin. Evocative, intriguing and bold, I can only imagine the raucously good Red Snappers you could make with this gin.

What does it taste like?:

Strong herbal notes, plenty of juniper, saline seashore smells, smoked bacon, lemon, a big hit of rosemary and cracked black pepper.

1 Comment on Top-notch new releases!

Springtime treats for Mother’s Day

Struggling for Mother’s Day presents? In need to replace the winter warmers with refreshing, spring-tastic booze? Well then you’ve come to the right place. With Mother’s Day fast approaching (it’s…

Struggling for Mother’s Day presents? In need to replace the winter warmers with refreshing, spring-tastic booze? Well then you’ve come to the right place.

With Mother’s Day fast approaching (it’s Sunday 31st) and spring very much in full flow, it’s the perfect time to indulge in some seasonal spirits and splash out on great gift ideas.

Fortunately for you, we’re on hand to give you a, err… hand. Not only have we put together a show-stopping list of perfect presents on our Mother’s Day gifts page (where you’ll find gin gifts, whisky gifts, tasting sets, gift sets and gift vouchers), but we’ve also picked out a super selection of spring-themed tipples that we reckon you and the matriarch in your family would most certainly love to sip on a warm evening.

So, what are you waiting for? Brilliant booze is just a scroll away…

The Epicurean

One of Douglas Laing’s Remarkable Regional Malts, The Epicurean is an expression created to highlight the best of Scotland’s Lowland region and tell the story of a 1930s Glaswegian maverick, who is pictured on the bottle’s label. A small-batch bottling that’s presented without any additional colouring or chill-filtration, The Epicurean is another winner from the ever-reliable Douglas Laing that’s delicious neat or in a variety of serves.

What does it taste like?:

Apples, pears and white grapes, chocolate fudge, cloudy lemonade, honey’d barley and a thin layer of thyme honey are joined by notes of elegant lemongrass, grist and cereals, as well as a pinch of pepper.

Spring-tastic serve: The Epicurean Horse’s Neck

Douglas Laing created this cocktail to highlight all that’s great about The Epicurean’s light, sweet and grassy profile. To make, simply add ice, lemon peel and 3 dashes of Angostura Bitters to a tall glass. Then add 25ml of The Epicurean and top with a good quality ginger ale. Stir and then serve, while preparing yourself for any number of Godfather-based dad jokes.

Whitley Neill Rhubarb & Ginger Gin

Who doesn’t look at this beauty and immediately think of sprucing up their G&Ts or creating any number of delicious cocktails? You may know Whitley Neill as the English gin with an exotic, African inspired flavour profile, but the brand has looked closer to home for its inspiration with this expression. This Rhubarb & Ginger Gin pairs two rustic and distinctive flavours in delicious gin-tastic harmony, to the extent that the World Gin Awards 2018 felt it deserved a silver medal in the Flavoured Gin category!

What does it taste like?:

Subtly tart with clear rhubarb influence. A twist of orange sweetness and herbaceous coriander brings balance to the palate.

Spring-tastic serve: The Rhubarb and Ginger Spritz

This cocktail is spring and simplicity in a glass, metaphorically of course. To make, simply take a highball glass and fill with cubed ice. Pour 50ml Whitley Neill Rhubarb and Ginger Gin and 15ml of lemon juice into the glass and give it a quick stir to infuse. Top with a good quality tonic water, then garnish with fresh orange slices and serve to your guests who are no doubt picking flowers or birthing lambs or whatever people do when it’s springtime.

Glenmorangie Allta Private Edition

A rich, fruity and intriguing expression, Allta (Scots Gaelic for ‘wild’) was released as part of the pioneering Private Edition series. It’s the very first whisky to be created from a bespoke strain of wild yeast growing on local barley and the resulting spirit was matured in ex-bourbon barrels. Classic Glenmorangie style meets experimental flair. What’s not to love?

What does it taste like?:

Rounded, with biscuity, yeasty tones, floral notes of carnations, vanilla, butter candy, soft raisins, gentle mint and sweet mandarin orange.

Spring-tastic serve: The Old Fashioned

The Old Fashioned is delicious and simple. What more could you ask from a cocktail? To create, start by putting a level teaspoon of brown sugar into an Old Fashioned glass. Then add a splash of hot water and a two dashes of Fee Brothers Orange bitters. Stir vigorously so that the sugar dissolves, then add 80ml of Glenmorangie Allta Private Edition. Stir a bit more, add ice cubes, stir a bit more and garnish with a piece of orange peel. Serve while trying to keep the yeast-based facts to a minimum. It’s not much of a crowd pleaser for those who aren’t whisky geeks like us.

Issan (That Boutique-y Rum Company)

For those who want an introduction to the superb category of cane juice spirits, this complex and characterful Rhum Agricole should do the trick. It was sourced by That Boutique-y Rum Company from Issan, a Thai distillery that places a pleasing emphasis on sustainability and community. The spirit is made with the juice from red sugar cane, which is distilled in the copper pot still that you see on the label. Intriguing, tasty and perfect for enjoying in cocktails or on its own, this is one for the adventurous types.

What does it taste like?:

Grassy and herbaceous, with green olive water, damp hay, tinned sweetcorn water, aromatic vanilla, butterscotch, dark berries and a hint of honey blossom lingers.

Spring-tastic serve: Neat

It’s really worth trying this one on its own before you indulge yourself in the wonderful world of Agricole rum cocktails. The connoisseurs of this style of spirit will be rewarded with the kind of profile they adore, while newcomers will get a chance to experience the delights of its unique character in all of its naked glory.

Glenkinchie 12 Year Old

The flagship expression from the Glenkinchie distillery and a sublime introduction to the Lowland region, Glenkinchie 12 Year Old was declared the winner of the Best Lowland Single Malt at the World Whiskies Awards 2016 for good reason. Full of light, sweet and creamy notes, this is one to have fun and play with in a number of serves.

What does it taste like?:

Light and aromatic with hints of barley malt, almonds, hazelnuts, stewed fruits, dessert wine, apple peels and manuka honey/beeswax.

Spring-tastic serve: The Whisky Sour

It’s a classic for good reason, the Whisky Sour. To create your own barnstorming edition, you’ll need to add 45ml of Glenkinchie 12 Year Old, 25ml of fresh lemon juice and 25ml of simple syrup (if you want to make your own, it’s one part water to one part sugar) to a shaker filled with ice. Then shake the mix and strain it into a tumbler filled with fresh ice. Finally, garnish with a single Luxardo Maraschino Cherry and a lemon wedge, then serve and raise a glass to whisky, springtime, whisky, Mother’s Day and great whisky!

Monkey 47 Dry Gin

An ever-popular, wonderfully unusual and utterly delicious gin from the Black Forest in Germany, Monkey 47 contains a total of 47 botanicals (actual monkeys, or indeed any member of the band The Monkeys aren’t one them, relax) and was bottled at a healthy 47%. No prizes for guessing why it’s called Monkey 47 (also presumably because monkeys rock). Among the 47 botanicals are the likes of Acorus calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, lemon verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, Grains of Paradise, hawthorn berries, hibiscus abelmoschus, hibiscus syriacus… you get the idea.

What does it taste like?:

Fresh grassy citrus, sweet liquorice, plenty of spice, juicy berries, cardamom, pine and herbal juniper.

Spring-tastic serve: Schwarzendorff Martini

A brilliant Black Forest-inspired twist on the universally adored cocktail, the Schwarzendorff Martini couldn’t be simpler to make. All you have to do is combine 45ml of Monkey 47 Dry Gin, 45ml of Schatzel Riesling 2016, two dashes of Angostura Orange Bitters and a little ice together in a cocktail shaker. Shake this mix and then strain it into a chilled Martini glass. Garnish with lemon zest and a dash of cinnamon, and have a few monkey-based puns ready for when you serve. If you don’t do it, somebody else will.

Cazcabel Honey Liqueur

One for the mothers or mother figures that are sweeter than sugar, this superb honey liqueur from Cazcabel was made using its Blanco Tequila as a base and honey sourced from local bees. An individual, distinctive liqueur, this is a bold and crowd-pleasing tipple that’s simply begging to be put to good use in a cocktail.

What does it taste like?:

Rich, sweet and full of honey and caramel with earthy and smoky notes.

Spring-tastic serve: Honey I’ve Made Margaritas!

A refreshing, warm and street treat, you can make this take on the classic Margarita by combining 55ml of Cazcabel Honey Liqueur, 20ml of fresh lemon juice and 40ml of Gran Marnier in a cocktail shaker. Stir vigorously then add a cup of ice and shake for 10 seconds. Pour straight into a Margarita glass, garnish with a lemon wheel and serve. If you want a salted rim, then before you make the cocktail you’ll need to take a lemon wedge and coat the rim of the glass. Then dip it in margarita salt, rotating until coated.

Compass Box Hedonism

Smooth, creamy and really very tasty, Hedonism represents Compass Box trying to create a decedent dram, as the name suggests. It’s a blended grain whisky featuring liquid (depending on batch variation) from Cameronbridge, Carsebridge, Cambus, Invergordon, Port Dundas or Dumbarton that was matured in 100% first-fill American oak barrels or rejuvenated American oak hogsheads. Equally delicious neat or in a multitude of classic cocktails, Hedonism is also amazing with a caramel-based dessert.

What does it taste like?:

Fraises des bois, sponge cake, red pepper, black cherry, milk chocolate, toasted oak and sweet spices with some cereal notes.

Spring-tastic serve: The Rob Roy

In this delightful Rob Roy the vanilla-rich Hedonism mirrors the bourbon-based profile of the cocktail’s inspiration, The Manhattan. To create, stir 50ml of Compass Box Hedonism with 20ml Cocchi Vermouth di Torino, a dash of Angostura Bitters and ice. Then strain and serve up in a coupe glass garnished with a Luxardo Maraschino Cherry before toasting your mother/mother figure because they’ve almost certainly earned it!

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Valentine’s Day gifts for drinks lovers

Mark the occasion of all things love and romance with these Valentine’s Day-themed tipples! The 14th of February approaches. Valentine’s Day. It’s the time of year when you need to…

Mark the occasion of all things love and romance with these Valentine’s Day-themed tipples!

The 14th of February approaches. Valentine’s Day. It’s the time of year when you need to be your most romantic, passionate and thoughtful, but it’s also the day dinner reservations die and expectations go through the roof. Just how on earth are you supposed to come up with an original, Instagram-able way to celebrate your relationships every year?

Luckily, there’s an alternative. A better way. Sure, you could say ‘I love you’ with roses, chocolate or one of those personalised novelty cards with cats on the front (actually, you really should still invest in that last one). But if you want to make this a memorable February 14th, then why not say it with your beloved’s favourite tipple??

Let us play Cupid this year and help you touch the heart of your favourite drinks fan with our round-up of Valentine’s gifts for drinks lovers. Don’t forget you can also give a gift with a personal touch by personalising a bottle of whisky for your beloved. Enjoy!

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The Nightcap: 25 January

The time has come once again for your favourite pals at Master of Malt to dive in to the news stories of the week from the world of booze –…

The time has come once again for your favourite pals at Master of Malt to dive in to the news stories of the week from the world of booze – it’s another edition of The Nightcap!

You have technically made it through the final full work week of January 2019. That in itself is a triumph. High-fives and fist-bumps all around – your choice which you receive. Personally, I enjoy the nonchalant and relaxed nature of a fist-bump, but others might prefer the exuberant bravado of a high-five. Either way, you’ve done all well. Also, since it’s a Friday, it’s time for our weekly round-up of the stories from the drinks world. Bonus.

Here’s what’s been doing down on the MoM Blog this week. The Buffalo Trace Antique Collection happened again – in fact, it’s still happening, as our charity auctions for bottles of these exciting whiskeys are continuing on over the weekend! Annie chatted with The Three Drinkers off of the TV about whisky being on the TV, and then had a look at Aussie whisky in honour of Australia Day (which is tomorrow). Henry sat down with Conor Hyde from Hyde Whiskey to find out about whiskey bonding and more, then took us through the foundations a classic with the Cocktail of the Week – the Martini. Kristy talked to Jon Purcell about his new book, The Art in Whisky, and has been having a nose around some of California’s best distilleries – check out our Instagram stories to see what she’s been up to. Adam showed off oddles of delicious treats based around coffee and tea, then took a look at Auchentoshan’s New Malt Order and how bartenders help shape some of the distilleries whiskies.

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Cocktail of the Week: the Brooklyn

Introducing a new Master of Malt blog series (trumpets sound): every Wednesday we will present our cocktail of the week. It might be a new serve from a swanky bar…

Introducing a new Master of Malt blog series (trumpets sound): every Wednesday we will present our cocktail of the week. It might be a new serve from a swanky bar or something more familiar. First up, we have a forgotten classic from the golden age of cocktails: the Brooklyn!

You’ve probably had a Manhattan, and maybe a Bronx. But did you know that there are cocktails named after other boroughs of New York City, the Queens and the Brooklyn*?

The Brooklyn was invented around the beginning of the 20th century. It is first mentioned in J.A. Grohusko 1908 bartender’s handbook, Jack’s Manual. The Brooklyn is part of the great family of whiskey-based cocktails that includes the Old Fashioned, the Sazerac and, of course, the Manhattan. But whereas the Manhattan is made from ingredients that most cocktail enthusiasts will have in their cabinets, the Brooklyn requires more specialist kit. The secret ingredient is Amer Picon, a bitter French drink made with gentian, quinine and oranges.

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That’s amaro! The best and bitterest liqueurs from Italy and beyond.

Amari (plural of amaro) are traditional Italian bitter liqueurs which are madly fashionable among the cocktail cognoscenti. No wonder, as they make versatile mixers as well as being delicious on…

Amari (plural of amaro) are traditional Italian bitter liqueurs which are madly fashionable among the cocktail cognoscenti. No wonder, as they make versatile mixers as well as being delicious on their own.

Italians love bitterness. You can taste it in the coffee, in the wine (there’s a Puglian grape called negroamaro – black and bitter) and, most notably, in a class of liqueurs called amari, meaning ‘bitter’. They are made all over the peninsula by steeping herbs, spices, fruit and vegetables in alcohol, then sweetening and diluting the concoction. The best known is Campari but each part of Italy has its own amaro, like Fernet Branca from Milan, or Amaro Montenegro from Bologna. These brands have their roots in the 19th century, but Italian families and monasteries have been making versions for much longer.

Until recently, they were seen as a bit old-fashioned, the sort of things drunk by old men in cafes alongside an espresso. But in recent years they have become fashionable with bartenders all over the world. This has inspired people outside Italy to make their own. There are now a number of boutique producers in America and Britain, and even specialist amari bars like Amor y Amargo in New York.

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