From Château Léoville Barton to Rhum Agricole, taking in a combination of Tequila and mezcal, these are some of the most strange and sensational cask-finishes used to mature whisky you’ll…
From Château Léoville Barton to Rhum Agricole, taking in a combination of Tequila and mezcal, these are some of the most strange and sensational cask-finishes used to mature whisky you’ll find at MoM Towers.
Cask-finishing has become a popular phenomenon in the whisky industry over the last couple of decades as experimental producers seek to add a touch of something different and delightful to their distillates. But despite there being a glut of great expressions on the market that benefit from secondary maturation already, there’s always room for innovation and this leads some to choose a road that’s less travelled, but very rewarding.
To celebrate those who dare to do it differently, we’ve decided to shine a light on some of the most unusual cask-finished whiskies around. Enjoy the selection!
Glen Moray loves a good experiment, to the joy of fans of all things unusual and writers who need ideas for a blog like this. The distillery in Speyside has finished this single malt Scotch whisky in casks that previously held rhum agricole from Martinique for around 24 months, a style that should bring a lot of grassy, fruity sweetness to the dram.
What does it taste like?:
Candied lemon peel, honey, white pepper, toffee apple, dried grass, toasted brown sugar, walnut, cherry and banana.
From Chapel Gate whiskey bonders comes J.J. Corry The Battalion, a blend of 60% grain and 40% malt whiskey that was initially aged in bourbon casks. Then the grain portion continued its maturation in a combination of Tequila and mezcal casks for seven months, while the malt portion continued maturing in just mezcal casks for seven months. Ever had a whiskey matured in both Tequila and mezcal casks? Of course, you haven’t! This bottling gets extra badass brownie points for being named after the Battalion San Patricos, a group of Irish soldiers who fought for Mexico in the Mexican-American war
What does it taste like?:
Fresh leafy notes, apple skin, tangy pineapple, ripe pear, green grass, vegetal agave, oak spice, sea salt, dried herbs, lemon curd and a slight oily nutty note.
The Distillers Editions from Talisker are always sure to deliver some true delights and this expression is no exception. Finished for a period in casks that previously held amoroso (a blend of oloroso and sweet Pedro Ximénez) sherry, the profile pairs wonderfully with the distinctive maritime salinity of this single malt.
What does it taste like?:
Toffee, seaweed, a sharp hint of fresh citrus fruit, milky coffee, juicy pineapple, apple and some light vegetal hints of fresh thyme and basil balanced by a kick of sea spray, lingering smoke and dried fruit.
Not many brands would make its original ‘house style’ such a distinctive profile, but then Penderyn has proved itself to be quite the experimental distillery since it first began distilling back in September 2000. This bottling was aged initially in ex-bourbon barrels before it was finished in ex-Madeira wine casks, an idea that speaks to the influence the late Dr. Jim Swan had on the Welsh whisky makers.
You’d expect Glenfiddich’s Experimental Series to have a few single malts with a point of difference and this IPA Cask finish doesn’t disappoint. Created from a collaboration between Glenfiddich Malt Master Brian Kinsman and IPA expert Seb Jones, the IPA which was in the casks before the whisky was specially brewed for this expression by the Speyside Craft Brewery.
What does it taste like?:
Fresh green apple, William’s pear, spring blossom, aromatic hops, fresh herbs, zesty citrus and creamy vanilla.
Another highly innovative series from an exceptional distillery, Method and Madness Single Pot Still was perhaps the most intriguing release from the first batch of Midleton’s experimental range. You won’t find many single pot still whiskies, matured initially in ex-sherry and bourbon barrels and finished in French chestnut, believe us!
What does it taste like?:
Red liquorice laces, fresh rosemary mint, grated root ginger, sweet fruit, aromatic green tea, cinnamon toast, rich wood and ripe banana.
Jefferson’s Grand Selection Château Pichon Baron Cask Finish
Jefferson’s Grand Selection range demonstrates that the Americans are no strangers to the joys of cask-finishing with a selection of excellent Jefferson bourbons finished in a variety of wine casks. This particular bottling was finished for a period in casks that previously held Bordeaux red wine from Château Pichon Baron, and it’s as downright delicious as it sounds.
What does it taste like?:
Red apples, raspberries, buttered corn, honey, heavy cinnamon heat, fresh floral notes and dense red berry elements supported by waxy peels and earthy oak.
This beauty is certainly a treat. We’re always suckers for all things Spot (Red, Yellow, Green – they’re all great), but this happens to be the first-ever single pot still Irish whiskey finished in Bordeaux casks! The Bordeaux wine takes its name from the Irish wine merchant Thomas “French Tom” Barton and the grand cru Château is still run by his descendants to this day, so this is a real celebration all things awesome and Irish.
What does it taste like?:
Wild raspberry, a little potpourri, crab apple, toffee, lemon peel, warming spice, vanilla, honey and gingerbread.
We’ve already given you one fabulously filmed tour of Penderyn Distillery, but the fun doesn’t stop there. We’ve got even more exclusive video footage to be enjoyed right here… Remember…
We’ve already given you one fabulously filmed tour of Penderyn Distillery, but the fun doesn’t stop there. We’ve got even more exclusive video footage to be enjoyed right here…
Remember last week, when we got to see how Penderyn makes all of that lovely Welsh whisky? That was wonderful. But there’s still more to see. In this series of exclusive videos filmed at Penderyn, we talk more whisky, as well as learning all about its interesting history and we see what’s next for this pioneering distillery.
Penderyn may be a young brand in distillery terms and the first in Wales for over a century, but the Welsh whisky makers still have a fascinating history.
Distillery manager Laura Davis join us to discuss the Penderyn Gold Range, which includes its flagship Madeira-finished single malt whisky.
How does Penderyn celebrate historic Welsh events and champion significant Welsh citizens? With fabulous whisky, of course! Jon Tregenna, media manager, talks us through the Icons of Wales range here.
What’s next for Penderyn? New whisky distilleries and visitor centres. Peated expressions. World domination. It’s all in this wonderful video!
Be sure to visit and check out the distillery for yourself!
That’s all from us and Penderyn, folks! Don’t forget, you can visit the Welsh whisky distillery all year round.
Recently we ventured west, to the land of dragons, daffodils and unpronounceable towns because we wanted to a look inside Penderyn Distillery. Enjoy the footage! Welcome to Penderyn Distillery! Earlier…
Recently we ventured west, to the land of dragons, daffodils and unpronounceable towns because we wanted to a look inside Penderyn Distillery. Enjoy the footage!
Welcome to Penderyn Distillery! Earlier this year we visited the first commercial whisky distillery in Wales for a century to find out how it makes its delightful whisky, what the future holds and more. Located in the rather beautiful Brecon Beacons National Park, Penderyn has been distilling since September 2000, helping to put the Welsh whisky category back on the map. Over the course of the next five videos, we break down the story of how Penderyn whisky is made, from milling to maturation, with the help of our wonderful host Mike Wheeler, Penderyn brand ambassador. Enjoy!
Our first stop brings us to milling. Wheeler features to talk us through how the distillery processes the 28 tonnes of malted barley that is brought to the distillery every seven to ten days!
It’s tun time! Penderyn has only mashed its own barley on-site since 2013, so it’s quite proud of its mash tun, as well as its shiny stainless steel washbacks.
Onto the stillhouse! Penderyn’s unique Faraday stills are a notable highlight, as Wheeler breaks down the Welsh brand’s distillation process.
There is a lot of delicious whisky maturing in Penderyn’s warehouse right now in a wide variety of casks. Wheeler and blender Aista Jukneviciute talk us through the impressive stock here.
High-quality water is essential to make high-quality whisky according to Wheeler in this video, who talks about the distillery’s ideal location in waterfall country…
The distillery leads the burgeoning Welsh whisky category
So, there you have it. Be sure to join us again for more Penderyn-based fun next week…
Pinch, punch, the first of the month, March is here! Happy St. David’s Day if you’re celebrating, and happy weekend, too! But before you crack on with the festivities, we’ve…
Pinch, punch, the first of the month, March is here! Happy St. David’s Day if you’re celebrating, and happy weekend, too! But before you crack on with the festivities, we’ve got all the booze news stories you need from the week that was.
Spring has sprung! Birds are singing, the daffodils are out… and this week MoM HQ has been sweltering in temperatures most usually seen in July. We’ve cracked out the Highballs, the floral gins, the light mark rums, and we’ve had a lovely time (global warming concerns aside). But it’s not all been high-jinks – there have been news and features aplenty, too!
But what else has happened in the world of booze? LOADS, that’s what. Don’t believe us? Just read on, my friend.
We can’t wait to see the transformed Bunnahabhain distillery
Bunnahabhain gets £10.5 million distillery revamp
Islay fans: we have big distillery news. Bunnahabhain, tucked away on the island’s north coast, is in the throes of a significant expansion project! The £10.5 million transformation, funded by parent company Distell International, will see the creation of a ‘brand home’ and visitor centre complete with a shop and café overlooking the stunning Sound of Islay. Also new will be a shiny filling store, while the production building and cottages will be restored, creating on-site holiday accommodation. A number of original distillery buildings will be also be revived, while others, notably old warehouses, will be removed to make room for the new buildings, and improve operational flow. Work is already underway, with an impressive 99% of materials removed already repurposed for use on-site. “The plans aim to make the navigation of the site much easier for the visitor and to, in simple terms, declutter it,” said Derek Scott, Distell’s brand director for malts. He continued: “As the most remote and northerly distillery on the island, our transformation will give those who have made the journey time to pause, forget about the rest of the world and enjoy the serene surroundings.” The visitor centre should be ready in time for the 2020 season – we can’t wait.
Hopefully things will begin to look up for the Gautier Cognac parent
La Martiniquaise owner to take over most of Marie Brizard
French drinks group Marie Brizard Wine & Spirits looks likely to be taken over by main shareholder COFEPP, hopefully concluding a troubled couple of years for the Gautier Cognac and Sobieski vodka parent. In a statement, the company said the French authorities had approved the COFEPP bid, as long as certain conditions are met. These include selling off Porto Pitters and Ticaz Tequila to meet competition concerns. It’s an interesting move for COFEPP, which already owns both La Martiniquaise and Bardinet (think: Glen Moray single malt Scotch, Label 5 blended Scotch, Saint James rum and Poliakov vodka). Could France be about to see a new super-power drinks group take shape?
One of Port Ellen’s oldest, and most exciting, releases.
Port Ellen releases a 39 year old single malt In a move that will get Scotch whisky lovers salivating, Diageo has announced that it will release a 39 year old single malt from Port Ellen in April. This is one of the oldest ever releases from the distillery that closed in 1983 (but is scheduled to start distilling again in 2021). The new release is grandly called Port Ellen: Untold Stories The Spirit Safe, and is the first in a new series of releases called the Untold Stories Series. It has been matured in both American oak ex-bourbon and European oak ex-sherry refill casks. “This release has been selected from a small number of casks, it is very different to other Port Ellen releases,” said Tom Jones, global prestige brand ambassador. It’s being released at 50.9% ABV and only 1,500 bottles have been filled. As you’d expect from perhaps the most in-demand ghost distillery in the world, it’s expensive, weighing in at £4,500 (although something of a bargain compared with some recent Macallan bottlings…).
Too much paperwork means less time to spend on wine
Spare a thought for wine inspectors set to ‘drown in paperwork’
Yep, more Brexit news, folks. The Wine & Spirit Trade Association (WSTA) has issued yet more warnings as part of its #NoToNoDeal campaign. The association is claiming that wine inspectors will be left ‘drowning in paperwork’ in the event of a no-deal Brexit, with red tape expected to result in 600,000 additional forms. The cost of all this extra admin? £70 million, according to WSTA stats. Why? Importers will need oodles more boxes to be ticked, from laboratory tests to potential tariffs. V1 forms – currently required for wines coming in from outside the EU – cost £20 per form, and must be filled in by hand. Best stock up on ink cartridges, as 55% of wine consumed in the UK comes from the EU. “The additional form filling and laboratory tests required for a no deal scenario will come as a real blow to exporters and importers alike,” said Miles Beale, WSTA chief exec. “Wine inspectors will find themselves drowning in paperwork and – unless they can double their workforce – wine consignments are going to be held up by unnecessary additional red tape. The reality is that if we leave the EU without a deal, wine businesses, big and small, will be facing a catalogue of extra costs which will ultimately be passed onto the British consumer.” But there’s no need to panic – by all accounts, importers are already stocking up. The wine should keep flowing.
Say hello to the wonderful Method and Madness Gin!
First release of Method and Madness Gin
Irish Distillers has unveiled Method and Madness Gin, the micro-distillery’s inaugural gin release! The bottling pays homage to the historic links to gin in Cork, while also pushing the modern boundaries of (g)innovation. The spirit was predominantly based around Irish Distillers’ pot still Cork Crimson Gin in 2005, which also took inspiration from traditional recipes dating back to 1798, found in a notebook kept in the distillery. It is distilled in ‘Mickey’s Belly’, Ireland’s oldest gin still, first commissioned at the site in 1958. The equipment is named after Michael Hurley, who was a distiller at Midleton for 45 years. Both he and the still came from Cork to Midleton, and so it was christened. The earthy citrus gin marries 16 botanicals, and Henry Donnelly, apprentice distiller, commented that to “combine the knowledge and tools of the past with the skills of the present to create a gin for the future has been a real honour”. The range is a fine use of Shakespeare’s iconic line, we’d say. Method and Madness gin is available in Ireland and global travel retail from March, and will be released globally from July.
Campbell Brown, who shouldn’t have any trouble finding a dram to toast this success
Double-win for Brown-Forman at the 2019 Icons of Whisky America Awards
What’s better than one award? Two awards, of course! The Brown-Forman Corporation will know all about that after Whisky Magazine has named the company Distiller of the Year and Juan Merizalde Carrillo of Old Forester Distilling Co. as Distillery Manager of the Year at the 2019 Icons of Whisky America Awards! Brown-Forman will now hope they can repeat the trick at Global Icons of Whisky presented in London this spring, where competition will come from contemporaries in Whisky Magazine’s other regions; Australia, India, Ireland, Rest of World and Scotland. “We are honoured to receive this award in recognition of our almost 150-year history as distillers and for our contributions and commitments to the spirits industry,” said Lawson Whiting, Brown-Forman CEO. “We continue to craft American whiskeys the best way we know how – with care, patience, and pride.” Campbell Brown, president of Old Forester added. “We are proud to celebrate Juan who is a great contributor to the success of Old Forester. Juan’s balance of technical expertise and passion for crafting great bourbon ensures that the Old Forester promise is as it has always been – to produce bourbon of the finest quality and utmost consistency.” Congratulations guys! I think a celebratory dram is in order…
Penderyn celebrates Welsh whisky ancestors on St David’s Day
Patriotic Penderyn has made a habit of honouring the patron saint of Wales with great whisky, and that’s not about to stop this year. The first distillery in Wales for 100 years has created a new Penderyn ‘Icons of Wales‘ single malt expression, the sixth edition in the series. Named Penderyn Royal Welsh Whisky as a nod to its distilling predecessors, the previous Welsh Whisky Company, it’s a peated whisky with a port wood finish that was bottled at 43% ABV. It was modelled on an original 19th century bottle that became the Royal Welsh Whisky after it received a royal warrant on 26 July 1895 (Queen Vic was obviously impressed on her 1891 visit). However, the company was wound up in 1903 after period of difficulty and little is now known about the original whisky. Adverts state that it was a five-year-old peated malt and, rather fancifully, was “the most wonderful whisky that ever drove the skeleton from the feast, or painted landscapes in the brain of man”. Little wonder bottles of Royal Welsh Whisky now sell for several thousand pounds! Stephen Davies, managing director of Penderyn, commented: “This is a great chance to celebrate Wales’ whisky heritage and the original Welsh Whisky company at Frongoch. Creating a global brand is a massive challenge, and we are proud to create award-winning whiskies which travel from Wales to the world, and this bottle pays homage to those early Welsh whisky pioneers.” Penderyn Royal Welsh Whisky is priced at £45 and sounds royally delicious – Dydd Gŵyl Dewi Hapus, everyone!
Diageo just can’t get enough of this stuff!
Diageo gets taste for baijiu, wants more of Shui Jing Fang
Last year we reported that Diageo wanted in on the baijiu action, upping its stake in producer Shui Jing Fang from 39.7% to 60%. This week, the company confirmed it is after more, and has made an offer to increase its shareholding to 70%. And given baijiu’s popularity, it’s an interesting move. The Chinese white spirit is the most widely-consumed liquor in the world – and is the most valuable (yes, even beating whisky!). According to the 2018 Brand Finance Spirits 50 report, baijiu brand Moutai alone is worth a whopping US$21.2 billion. By comparison, Johnnie Walker, the world’s most valuable Scotch brand, is worth US$4.3bn. The time for baijiu has come!
Books and booze are a brilliant combination
The Bloomsbury Club Bar unveils literary cocktails for World Book Day
A good book plus a delicious dram? We’ve fallen in love all over again with that simple joy recently. So when news reached us that London’s The Bloomsbury Club Bar has created a literary-themed cocktail menu for World Book Day on 7 March, we were all ears. To honour the Bloomsbury Set of writers, philosophers and artists, the bar is encouraging guests to bring in a paperback book which they can trade for a complimentary cocktail. The books will then be donated to a local charitable bookshop! The four cocktails on the special menu include the mysteriously smoking JK Rowling, make with Chivas Regal 12 Year Old, ginger, honey, lemon, and Lapsang tea aroma; and the Roald Dahl, crafted with Havana Club Seleccion de Maestros, peach liqueur, dry vermouth, and grenadine, and comes complete with a giant chocolate ear. Other authors in the line-up include TS Eliot and Charles Dickens. The whole thing was developed by newly-appointed head bartender Scott Gavin in partnership with drinks group Pernod Ricard. Can’t bear to give up a beloved book? You can still enjoy a serve, you’ll just have to part with £12 instead.
BrewDog takes to the skies
And finally… BrewDog Airlines takes off
Not content with making beer, running pubs and launching a hotel, self-effacing Scottish brewer BrewDog has now taken to the skies. This week, the inaugural flight of BrewDog Airlines took off from London Stansted to Columbus, Ohio. On board, a group of paying customers along with a smattering of journalists were treated to a selection of brews, including an IPA especially designed to taste good at altitude. One of the lucky few was award-winning beer writer Adrian Tierney-Jones who told us it was a very jolly experience: “everyone was very well behaved. I’ve seen more pissed people on a flight to Tenerife.” The only slight problem was that the lavatory tanks on the Boeing 767 weren’t designed to cope with all the, ahem, liquid produced by 200 British beer lovers. Tierney-Jones tweeted on landing: “Loos had to close two hours before landing such was the volume of micturition…” Apparently there were some serious queues for the toilets when they landed. We can picture the debrief at BrewDog HQ: “We’re going to need a bigger plane.”
Greetings and welcome to Friday – you’re tuned in to your weekly round-up of all things booze news, The Nightcap! Yes folks, it’s Friday once again! Not only that, it’s…
Greetings and welcome to Friday – you’re tuned in to your weekly round-up of all things booze news, The Nightcap!
Yes folks, it’s Friday once again! Not only that, it’s also National Margarita Day, so if you’re not reading this edition of The Nightcap with a freshly-prepared Margarita, please feel free to prod anyone in arm’s reach and ask them kindly if they’d like to make you one. Or go make one for yourself and the aforementioned person in arm’s reach. Either way, ensure a tasty lime-and-Tequila-based beverage is in-hand before proceeding to read The Nightcap.
Your love of Jim Beam meant it exceeded 10 million case sales!
Japanese gin and Jim Beam bolster Beam Suntory’s 2018 results
It was Beam Suntory’s turn to unveil those all-important 2018 numbers this week, and they make encouraging reading. Bourbon first, and Jim Beam continued its “strong momentum” to exceed 10 million case sales, while Makers Mark posted “double-digit” gains, passing the two million case-mark for the first time (that’s a lot of bourbon). Cognac brand Courvoisier and Canadian Club whisky contributed “high single-digit growth”, with Hornitos Tequila also performing well. But gin is well and truly in for Beam Suntory. Sipsmith’s growth was in double figures, while ROKU Japanese Craft Gin, which entered 31 new markets, “inspired strong sales”. Overall, Beam Suntory posted “mid-single-digit” sales gains. Cryptic, but clearly all’s well at the American-Japanese drinks group. Looking to future growth, Takeshi Niinami, Suntory Holdings Limited president and CEO, said in the financial results: “The key will be to continue providing high quality products like The Premium Malts and Jim Beam, and creating strong brands that are loved by consumers. In order to do this, we need to develop and grow premium products that have new value, which our rivals cannot offer.” Bring it on!
So this is what the future looks like…
Penderyn gets the green light for its second distillery!
Exciting distillery news alert, especially with St. David’s Day approaching – Welsh whisky producer Penderyn has got the go-ahead to open a second distillery! Planning permission for the new Swansea site was granted earlier this week, meaning work to transform the historic Hafod Morfa Copperworks site can get under way later this year. “Penderyn is delighted to bring a copper-based industry back to this area,” said Stephen Davies, Penderyn’s chief executive. “Once opened, we hope to see up to 100,000 visitors a year, and it will become one of the major attractions in the area. This all helps us promote our whiskies from Wales to the world.” The Lottery Heritage Foundation awarded £3.75 million to the project, which will comprise an exhibition area detailing the history of the copperworks, shop, tasting bar, conference suite and, of course, the distillery It’s all expected to open in 2022. Llongyfarchiadau, Team Penderyn!
A work of art – and that’s just the whisky!
Compass Box releases Leonardo da Vinci-inspired whisky
Just to remind us that blended whiskies can be seriously swanky comes a new release from the master of mixing, Compass Box. Called Tobias & the Angel, it’s named after a work by Verrocchio-Leonardo (meaning that it was painted at the school of Andrea del Verrocchio by Leonardo) hanging in the National Gallery in London depicting the biblical story of Tobias. The whisky is a blend of 24 year old Clynelish aged in American oak hogsheads and a peated Caol Ila of “considerably older age”, according to Compass Box. Founder John Glaser said: “For nearly 20 years, since we created our malt blend called Eleuthera in 2002, we have held a special reverence for the two distilleries used in Tobias and the Angel. That’s when I first discovered how perfectly these single malts complement each other. When we were recently offered extremely old and special parcels of whiskies from these two distilleries, I was compelled to put them together again.” He went on to say: “For this whisky, the name of the biblical story Tobias & the Angel just felt right; it seemed to reflect the personality of the two whiskies in this recipe. Searching through the many depictions of the story over the centuries, the Verrocchio-Leonardo painting had the beauty and the gravitas we wanted for this special creation.” Only 2,634 bottles will be produced and they will retail for around £450 ($500).
It’s time to party like your distillery manager used to work at a rum distillery in the 60s.
Ardbeg Day 2019: Time to get out your maracas
Well, have we got news for you. It turns out that the Islay-based Ardbeg distillery actually has some old connections to the Caribbean. Hamish Scott, Ardbeg’s distillery manager from 1964 to 1967, used to fill the same role at a rum distillery! Ardbeg Day has quite a reputation, with locals transforming everything from tractors to wheelbarrows into magnificent floats. Hence, on 1 June, during the famed Fèis Ìle Festival, Ardbeg Committee Members from around the world will gather in celebration of this year’s limited edition bottling, Ardbeg Drum. Dubbed a “peaty excuse for a party”, the single malt whisky has been matured in bourbon casks and finished in rum casks from the Americas, which should make for a rather interesting dram. It looks like this bottling will be as flamboyant as the celebrations surrounding it! The Committee release will go on sale from 5 March, though only a limited number of bottles will be released – let the festivities begin!
The GlenDronach 1993 Master Vintage, in all its glory.
The GlenDronach announces limited release 1993 Master Vintage
If you’ve ever enjoyed the pleasures of a Scotch whisky from Highland distillery GlenDronach (if you haven’t you need to correct this ASAP), then you’ll know that the brand specialises in bold, rich and predominantly sherried single malts. The distillery’s new release, The GlenDronach 1993 Master Vintage, is no exception. The liquid in some sherry casks filled in 1993 proved so exceptional that the distillery did the sensible thing and bottled some of it! The GlenDronach master blender, Dr Rachel Barrie, personally hand-selected the Pedro Ximénez and oloroso sherry casks used in this twenty-five-year-old expression, which was bottled at 48.2% ABV without chill-filtration or additional colouring. “With a quarter of a century slowly maturing in our renowned Andalucían casks, The GlenDronach Master Vintage 1993 Aged 25 Years has developed profound layers of depth and complexity, leading to an exceedingly long, voluptuous and memorable finish,” said Dr. Barrie. “Fans of The GlenDronach’s traditional Highland Single Malt can expect rich brandy-laced fruitcake on the nose, cocoa-dusted coffee and sultana brioche on the palate and lingering pecan toffee notes in the finish. I hope sherry cask connoisseurs around the world enjoy The GlenDronach 1993 Master Vintage, as an example of the finest sherry cask maturation.” Well, that sounds amazing. Is anyone else salivating a little?
Behold: Balcones Texas Pot Still Bourbon
Balcones readies new pot still bourbon
Hang on to your hats, American whiskey fans! Waco-based distillery Balcones has a new addition to its core range. Behold: Balcones Texas Pot Still Bourbon! Made using the brand’s Forsyth pot stills and aged for 24 months in new charred oak barrels, the mash bill features roasted blue corn, Texas wheat, Texas rye and malted barley. The result? An intriguing straight bourbon bottled at 92 proof (46% ABV). “Texas Pot Still Bourbon is about inclusivity,” said Jared Himstedt, head distiller at Balcones. “We wanted to create something that both long-time Balcones enthusiasts and people who are experiencing us for the first time can appreciate. By delivering flavour complexity within an approachable taste profile, we can introduce more people to the nuance of what we do.” Balcones Texas Pot Still Bourbon should be with us in the second half of 2019, but if you really can’t wait and fancy a trip to the US, you can get it from Texas, Florida and California now, priced at US$29.99.
The Dalmore and Massimo Bottura Present The Dalmore L’Anima Aged 49 Years.
Folks, we have Dalmore news! There’s a new expression on the block, and this one comes with some significant age. The Dalmore L’Anima Aged 49 Years was created by master distiller Richard Paterson and Massimo Bottura, owner of three-Michelin starred Osteria Francescana in Modena (voted the best restaurant in the world by the World’s 50 Best Restaurant Awards in 2018). 49 years-matured. Michelin-star chef. Dalmore. This should be good. Dalmore L’Anima – meaning soul in Italian – was inspired by Bottura and Paterson’s shared love of creativity, innovation and flavour. The 41.5% ABV cask-strength, natural colour expression is a marriage of Dalmore expressions previously matured in freshly-emptied small batch bourbon barrels; Gonzalez Byass casks which previously held 40 year old Pedro Ximénez sherry; and Graham’s vintage Port pipes. How does it taste? Sunkissed raisins, bitter chocolate, old English marmalade; freshly brewed Java coffee, Demerara sugar, pecan pie and crème brûlée, according to the tasting notes. But the most pleasing aspect of this new expression? It will be auctioned at Sotheby’s later this year raising funds for Bottura’s non-profit Food For Soul, which tackles fight food waste through social inclusion. “Bottura’s approach to deconstructing and reinventing daring food pairings is very similar to the way I approach whisky making,” said Paterson. “The coming together of our passions allowed me to create a whisky that is bold, different, full of warmth and completely unforgettable – it is a true reflection of the love, blood and balsamic that unites us.” Delightful.
The House of Peroni is a fully immersive experience
Introducing The House of Peroni 2019
Peroni Nastro Azzurro has kicked off its House of Peroni 2019 activation! The multi-sensory immersive experience is set London’s Covent Garden and features eight different spaces, inspired by eight emerging fashion designers. For example, the Sicily space focuses on light that recreates the Sicilian sky, the Nature and Maximalism room is full of botanical scents and a wall of man-made flowers, and the Future and Sci Fi area transports visitors to a futuristic time through industrial city sounds. Then there is, of course, the bar! Visitors are invited to sip on a selection of Peroni-infused cocktails crafted by Manchester-based bartender Sam Taylor, who has been mentored by Peroni Nastro Azzurro’s master of mixology, Simone Caporale. Taylor was scouted from a nationwide search for the best bartending talent, so expect great things from his creations! Each tipple is inspired by each of the eight designers, plus there’s Peroni Libera 0.0%, an alcohol-free serve just as stylish as its boozy counterparts. Just goes to show the Italian beer brand can keep up with current low alcohol trends. 2019 marks the seventh outing for the House of Peroni concept, which runs until 9 March.
Congratulations Scott Gavin!
Scott Gavin appointed bar manager at The Bloomsbury Club Bar
The Bloomsbury Club Bar, London, has a new bar manager. It’s UK World Class finalist Scott Gavin! With over 10 years of international experience in high-end hotels, independent cocktail bars and immersive bar outfits, Gavin began his career in 2006 in sunny Malta at Twentytwo, the island’s most prestigious bar. He returned to the UK in 2012 to become head bartender at the award-winning Limewood Hotel in Hampshire, before spending two years as senior bartender at the sublime Scarfes Bar at the Rosewood London. His first managerial role was at industry haunt NOLA, where he helped relaunch the bar. He also frequently collaborates with Michelin-starred chef Tom Kerridge. That’s some career, and we’re looking forward to seeing what he can bring to The Bloomsbury Club Bar. “I’m thrilled to be joining the team,” said Gavin. “The Bloomsbury Club Bar has been really innovative in the way it works with brands and other bars across the world. This position will be a new challenge for me and I’m excited to help continue raising the profile of the bar in London and worldwide.” Best of luck, Mr. Gavin!
Behold! The golden barrel!
And finally… For the wine lover who has everything, how about Champagne aged in 24-carat gold?
Winemakers love experimenting with fermentation vessels. Wines can be made in oak casks, concrete tanks, stainless steel vats, and even clay amphora, just like in Roman times. But now one Champagne producer has come up with the blingiest way to make wine yet: in a gold barrel. According to The Drinks Business, Champagne house Leclerc Briant will be releasing a wine fermented and aged in a stainless steel barrel lined with 24-carat gold some time in 2021. When asked what was the point of a gold-plated barrel, winemaker Hervé Jestin talked about “a resonance between solar energy and the wine”. He then went on to say that the gold would “increase the level of solar activity during the first fermentation” and “makes a connection with cosmic activity”. We’ll have what he’s having!
St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh…
St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh tipple?
March 1st isn’t just the first day of spring, but a very special day in the Welsh calendar – St. David’s Day, of course! To some it might be the country of daffodils, unpronounceable towns and Sir Tom Jones, but to us here at MoM Towers, we see a land with a long and notable history of alcohol production and a modern industry that is currently booming. Whether it’s craft beer, climate-defying wines, sublime gins or the emerging array of fab Welsh whiskies, there really is something for everyone.
St. David’s Day is the perfect time of year to check out the results for yourself. Whether you’re a non-Welsh person looking for something new or a Welsh native that wants to champion and reconnect with their roots, you can toast the country’s national day with a local tipple. Cooking up a feast of leek dishes accompanied by lamb, mutton and Welsh cake isn’t the only way to mark the occasion. Take a leek look (sorry) at these delectable St. David’s Day drinks that we’ve selected to celebrate the patron saint of Wales.
The first tipple on our list hails from Swansea and was created by master distiller and Cygnet Distillery director Dai Wakely, in what he described as “the only live micro gin distillery in Wales”. The botanica list includes juniper, lemon peel, lime peel, pink grapefruit peel, orange peel, liquorice root, orris root, coriander seed, angelica root, cardamom seed, almond and chamomile.
What does it taste like?:
Floral at first, with chamomile playing a big part on the nose. Fresh citrus peel give it a vibrant palate, joined by a bite of juniper and coriander spice.
Saintly serve: The Red Dragon
A fantastically fun and fruity tribute to the Welsh emblem and pride of the Welsh flag, The Red Dragon is a punchy, patriotic serve that’s incredibly easy to make. To create, simply add 30ml of Cygnet Gin, 30ml of Grand Marnier, 25ml blood orange juice, 25ml lemon juice and 3ml grenadine in a chilled glass together with ice. Shake well and then strain the mix into a chilled glass. Garnishing with an orange peel and belt out a resounding edition of Hen Wlad Fy Nhadau should you be so inclined.
Inspired by famous Pembrokeshire Pirate, ‘Barti Ddu’, (or ‘Black Bart’ in English), The Pembrokeshire Beach Food Company crafted this spirit using a blend of Caribbean rums spiced with notes of vanilla, cloves and orange and one special, appropriately patriotic ingredient: Pembrokeshire laver seaweed, also known as Welshman’s caviar.
What does it taste like?:
Warm, rich baking spices, marmalade, toffee apples, red cola cubes, vanilla and a wave of coastal saltiness.
Saintly serve: Pistol Proof
Who doesn’t love the modern classic that is the Espresso Martini? This Barti Ddu take on the serve is designed to make you ‘Pistol Proof’, something Barti Ddu himself was known for. To create, put 30ml of Barti Ddu Spiced, 35ml of St. George Nola Coffee Liqueur, 25ml of Reyka Vodka, 25ml of sugar syrup and lastly 25ml of fresh espresso into a cocktail shaker with ice. Shake vigorously for 20 seconds before straining into chilled Martini glasses (20 minutes in the freezer should do it). Dust with nutmeg, then try to avoid any terrible pirate impressions as you serve.
Penderyn managed to forge itself quite a reputation for producing some mighty fine single Port cask releases, so it was only a matter of time before the Welsh distillery created a single malt bottling for its core range. The whisky, which was initially matured in ex-bourbon casks and then in Portwood casks, received recognition in Jim Murray’s Whisky Bible in 2018 with a Liquid Gold Award.
What does it taste like?:
Sweet, jammy and creamy with some toffee, rich fruit, plum wine, sweet goji berries and wood spice.
Saintly serve: Iechyd Da
A toast to good health, the Iechyd Da is a simple but effective way to make great use of this delicious Welsh whisky. To create, simply pour 50ml of Penderyn Portwood, a bar spoon of Welsh honey, 10ml blood orange juice, 2 dashes of Angostura Orange Bitters and ice into a tumblr. Stir vigorously and garnish with a twist of orange peel. Serve and try to pronounce ‘Iechyd Da’ correctly (yeah-ch-id dah).
Aber Falls is North Wales’ first whisky distillery in over 100 years and we’re big fans, as you can probably tell from this blog post. While whisky stocks mature the brand has released a slew of seriously tasty liqueurs and flavoured gins such as the Aber Falls Orange Marmalade Gin, which may well be as good on toast as it is in a Citrus Fizz…
What does it taste like?:
Fresh orange juice, with a punchy kick of dried juniper. A bit pithy at points.
Saintly serve: Citrus Fizz
We decided to go with the Citrus Fizz here and not toast for reasons we’re sure you’ll understand. This cocktail is as refreshing as it gets and it couldn’t be simpler to create. In a chilled glass add 25ml of Aber Falls Orange Marmalade Gin, 50ml of dry white wine (something like Isabel Marlborough Sauvignon Blanc 2017), 75ml of soda water and plenty of cubed ice. Stir well and then garnish with orange zest. Serve and figure out how to actually pair gin and toast together later.
If you want to toast the patron saint of Wales with a great Welsh whisky, then one with the red dragon proudly adoringin the label seems a sensible choice. Penderyn Legend is another rather tasty Welsh single malt whisky from the brand, who matured this spirit in bourbon barrels and finished it in ex-Madeira casks. It’s received a slew of awards, including Gold at in the European Single Malt – Premium category at The World Whisky Masters (The Spirits Business) in 2018.
What does it taste like?:
Rich and well-balanced, with dried fruit, dark chocolate, green apples, cream fudge and vanilla.
Saintly serve: Dewi Sant
This recipe was actually created as part of a St David’s Day celebratory menu in Donovan Bar, London by bar manager Armand Wysocki. All you need to do to create your own interpretation is add 50ml of Penderyn Legend, 25ml of Noilly Prat Original Dry, a dash of Angostura Orange Bitters and a dash of sugar into a Martini glass and stir well. Garnish with a lemon twist and raise a glass to Dewi Sant (St. David)!
From Dyfi Distillery comes the delicious Hibernation Gin, which was crafted with some fantastic foraged ingredients including bilberries, crab apples and blackberries. Post-distillation the gin spends time maturing in white Port casks from the legendary Port house Niepoort.
What does it taste like?:
Gloriously bright and fruit-forward, with fresh white grapes and green apple, tempered by oily juniper and Alpine herbs. Slowly develops a subtly oak-y warmth on the mid-palate.
Saintly serve: Negroni
Add a dose of hearty Welshness to this Italian classic by combining 25ml of Hibernation Gin, 25ml of Campari and 25ml of Martini Rosso vermouth together in a cocktail shaker. Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel, grate some fresh ginger on top and serve alongside a wholesome helping of cawl.
Dà Mhìle is another very impressive Welsh distillery with a range of interesting products, including this organic Apple Brandy. It’s crafted using wild apples from the brand’s own farm and nearby valleys, which were first made into cider and then quadruple distilled. The spirit was then matured for a year in barrels which has previously held French red wine.
What does it taste like?:
Sharp and sweet apple, brown sugar, butterscotch and a little oak spice.
Saintly serve: The Apple Old Fashioned
The Old-Fashioned gets a gloriously autumnal makeover here in this tasty serve. To make, start by stirring together a teaspoon of maple syrup with a few good dashes of Angostura Orange Bitters in an old-fashioned glass. Then add ice and 80ml of Dà Mhìle Apple Brandy. Garnish with a wedge of green apple and serve.
Penderyn don’t just make fine whisky, but delicious gin as well! Brecon Special Reserve Gin was distilled with a host of botanicals sourced from all over the world, such as juniper from Macedonia, orange peel from Spain, Chinese cassia bark, Sri Lankan liquorice, Madagascan cinnamon, French angelica root, Russian coriander, Indian nutmeg, Spanish lemon peel and Italian orris root. Very impressive stuff indeed.
What does it taste like?:
Juniper, warm citrus, coriander and hints of spicy cinnamon.
Saintly serve: Smoky Welsh Martini
Martinis are such a versatile and tasty serve. This edition adds a little smokiness via a tasty Welsh whisky. To make, you just need to pour 75ml of Brecon Special Reserve Gin and 5ml Penderyn Peated Whisky into a Martini glass filled with ice. Stir well and then garnish with a fresh lemon peel, or a bit of leek if you’re feeling particularly patriotic/brave.
New distilleries on the horizon, new head bartenders at the ready and new record-breaking gins ahoy – The Nightcap keeps you stocked up on the newest in new this week….
New distilleries on the horizon, new head bartenders at the ready and new record-breaking gins ahoy – The Nightcap keeps you stocked up on the newest in new this week.
It’s been a week since the last Nightcap update, which can only mean one thing… Well, honestly, it could mean a lot of things. However, only one of those things is important for this compulsory blog preamble – it’s time for another edition of The Nightcap.
Guess who is back… Back once again… #WhiskySanta is back! Tell all your friends and loved ones. Ho ho ho! A bit of the M&M-style wrap for you there. I like to stay current.
That’s right, your favourite festive, omniscient, supernatural, heavily-bearded being is back from his holibobs. I may have only had ten months off after last year’s festivities (during which I even received a shiny ISC award) but a tinsel-covered alarm clock has gone off somewhere and I’m feeling extremely generous once again! Time to make some lists and check them twice – lists of people using #WhiskySanta, that is – before granting one wish per day for you lucky people for a second year running!