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Master of Malt Blog

Tag: Port

Cocktail of the Week: The White Port and Tonic

White Port and Tonic in hand, we take a stroll around the beautiful city of Porto which despite the cancellation of this year’s Festival of São João is welcoming visitors…

White Port and Tonic in hand, we take a stroll around the beautiful city of Porto which despite the cancellation of this year’s Festival of São João is welcoming visitors once more with the opening of the much-anticipated  all-singing, all-dancing World of Wine museum. 

If you’re in Porto and someone hits you over the head with a plastic hammer, do not be alarmed. It’s just the Festival of São João and the person hitting you means you no harm. Ostensibly a religious festival celebrating John the Baptist, it probably predates Christianity and offers an excuse for the whole city to go bananas on midsummer’s eve, 23 June. There’s music, fireworks, concerts, sardines and squeaky plastic hammers. Don’t ask why, just join in. Apparently, Tripeiros (tripe eaters, as people from Porto are known) used to hit each other with leeks which makes complete sense but at some point this changed to plastic hammers. And to keep you refreshed while bashing your neighbour, there’s a choice of two drinks: Super Bock beer and White Port and Tonic, Porto’s answer to the G&T.

Sadly this year because of Covid, São João has been cancelled. It’s hard to social distance while hitting someone on the head with a plastic hammer (unless you have a really big one.) But you can still get in the spirit by having a White Port and Tonic at home. We’re using Taylor’s Chip Dry white Port. This label dates back to 1934, the name comes from the old English expression ‘dry as a chip.’ The name is apt because there’s less sweetness than most white Ports; the alcohol in the form of aguardiente is added later so more sugar is fermented into alcohol. It’s not, however, as dry as fino sherry. The principal grape variety is the honeyed Malvasia Fina combined with other white Portuguese grapes, then aged in oak for between four and five years which gives it a nutty roundness without losing the fresh fruit. It’s a great tapas sort of wine sipped chilled and neat with cheese, or especially melon and ham. Or, of course, mixed with tonic as they do in Porto.

Porto looking lovely as always. WOW is under the red roofs in the foreground

São João might have been cancelled this year but the city is opening up again. According to Adrian Bridge, CEO of Taylor’s, Portugal has had a relatively good Covid. “Portugal has come out as a very safe destination,” he told me. Restaurants and hotels are once again doing business, the border with Spain opens up on the 22 June and Michael O’ Leary from Ryanair is itching to get flights running to Porto airport. Bridge has a particular interest in some degree of normality returning to the city as his €100 million World of Wine (WOW) is due to open at the end of July consisting of six museums, devoted to fashion, cork, Portuguese history, chocolate and, of course, wine all housed in historic Port warehouses on the Vila Nova de Gaia side of the river

There will also be five restaurants where I imagine thirsty visitors will get through a lot of Chip Dry and Tonics. Just as with a Spanish G&T, it’s fun to play around with garnishes. Mint and lime are good though I find a piece of rosemary brings out woody spicy notes in the wine and a piece of orange peel accentuates the fruit. The orange bitters is a nice addition but not essential. And don’t forget the plastic hammer. In fact, an idea for the Taylor’s marketing department, free plastic hammer with every bottle. I’ll suggest to Adrian Bridge now.

Right here’s how to make a White Port and Tonic:

35ml Taylor’s Chip Dry
65ml Tonic water
1 dash Fee Brothers Orange Bitters

Fill a Highball or goldfish bowl glass with ice, add the white Port, stir, and top up with tonic, Add one dash of orange bitters, stir again gently and garnish with a spring of rosemary and a piece of orange or lemon peel (or mint and lime if you prefer).

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The Nightcap: 17 January

In the Nightcap this week we’ve got reinvented bar tools, Dry January discounts and news of victors in the World’s Toughest Row.  We’re officially back into the swing of things….

In the Nightcap this week we’ve got reinvented bar tools, Dry January discounts and news of victors in the World’s Toughest Row. 

We’re officially back into the swing of things. Not simply in sense of The Nightcap, but just in general. Those first couple of weeks following that gift-giving occasion and that world-kept-spinning celebration can be somewhat rocky, but we are firmly back in the saddle, and the saddle is back on the horse, and the horse is back on track, and the track is… OK, actually, yeah, that sentence is over, but not because our ducks aren’t in a row, but really it just went on a bit long. Never-the-less, The Nightcap is ready!

On the blog this week announced the return of the Burns Night poetry competition, while also revealing the winner of our Starward competition. Elsewhere, Henry explored the effect of the iStill on distillation and enjoyed a distinctive beer for our New Arrival of the Week. Jess then talked to Reyka Vodka’s Fabiano Latham before Annie looked at how Australia’s wine industry is reacting to the recent bushfires and the new wave of no-and-low-alcohol drinks. Adam then learned the story behind the revival of James E. Pepper and rounded-up some of the finest new arrivals at MoM Towers, before enjoying a Cocktail of the Week that was both trendy and tropical.

The Nightcap

A very moody looking Monkey Shoulder ‘Trigger Jigger’

Monkey Shoulder gets jiggy with it with the ‘Trigger Jigger’

Monkey Shoulder has made a big claim this week by stating it has reinvented one of the most popular bar tools on the planet – the jigger. Coined ‘The Trigger Jigger’, the Scotch whisky brand has said it guarantees 100% accuracy per pour and will save every bartender an average 4 hours and 42 minutes per year. For those unfamiliar with the tool, the jigger is used to measure and pour spirits and you’ll be sure to find them in any good bar across the globe. However, Monkey Shoulder has commented that inferior jigger designs are inaccurate by as much as 20% because of the likelihood for spirits to spill whilst being measured. A statement that will have many a bartender nodding knowingly. Lab technicians at Monkey Shoulder have put this new tool to the test and the results show that while standard jiggers produce one pour per 0.86 seconds, the Trigger Jigger has recorded speeds of one pour per 0.789 seconds. The design is the brainchild of Monkey Shoulder global brand ambassador Joe Petch, who commented: “Some jiggers are just not good for business and can result in slower serving speeds. So inspired by a nickel- and silver-plated jigger from the late 1880s and through countless hours of research with bartenders around the world, I set about righting some wrongs.” He went onto explain that the key was to streamline the design to ensure maximum liquid velocity: “By engineering a piston valve mechanism, I’ve ensured an accurate cut start and stop flow rate. Pour in the liquid and apply some pressure on a trigger using a good old-fashioned finger. The spirit streams out at an optimum rate into the drinking vessel.” The launch of the Trigger Jigger follows previous Monkey Shoulder inventions such as the extendable ‘iSpoon’, cocktail mixer the Konga Shaker and The Claw ice tong. Bars such as The Artesian, Swift Bar, The Beaufort Bar and Callooh Callay have already started using The Trigger Jigger, and others who want to get in on the act can get their hands on the limited stock by getting in touch with either John Wayte (@BarMonkey_ ) or Jody Buchan (@JodySpiritual).

The Nightcap

Duvel Batch No. 4

Duvel launches Batch No. 4 aged in bourbon barrels 

Beer and whisk(e)y share many things, from the base materials, the fermentation process, and even that time those whiskies were put into an IPA cask. Well, now awesome Belgian beer Duvel Moortgat has released Batch No.4 which has been treated to a nine-month maturation in oak barrels which previously held delicious bourbon. And not just any bourbon either, but liquid from Heaven Hill, Woodford Reserve, Four Roses, George Dickel and Jack Daniels. The limited-edition brew was matured in more than three hundred barrels shipped over to Belgium, with 80,000 bottles released at a burly 11.5% ABV. “The Duvel brewers have not been sitting still in recent months, but our speciality beer has been doing just that,” says Hedwig Neven, brewmaster at Duvel Moortgat. “Lovers of beer, Duvel, and whiskey can once again enjoy Duvel Barrel Aged now that the barrels are opened after their long rest and the bottles have finally been filled!” With toasted flavours of toffee, vanilla and obvious bourbon influence, Batch No. 4 even stole a gold medal in the Brussels Beer Challenge. Said to be a great pairing with raw or smoked fish, sushi, grilled or smoked meat, cheeses, exotic fruit and chocolate, it’s hard to think of an occasion when it wouldn’t fit in!

The Nightcap

2020 looks like another big year for the family firm

Hayman Distillers launches spirit merchant arm, Symposium 

2019 was a big year for Hayman Distillers with the launch of its fiendishly clever Small Gin and Merser & Co. Double Barrel Rum, and 2020 looks every bit as exciting as the London distiller has announced a new venture: Symposium, an independent spirits merchant. Named, no doubt, after the top 90s punk band, Symposium. This arm will involve a variety of spirit brands in categories including gin, vodka, Scotch whisky, rum, Tequila and sambuca. The portfolio will be divided into three parts. At the top is the Heritage range compromising of in-house products, Hayman’s Gin, Small Gin and Merser & Co rum; then the Challenger range with products like Bush Rum, Firean Scotch Whisky, Red Griffin Vodka and Half Crown Gin; and finally the House range. There is also talk of bringing in some agency brands in the future but nothing has been confirmed yet. James Hayman explained: ‘Our mission at Symposium is to create and to sell the finest range of spirits available.” He went on to say: “Symposium will operate at every level of the market with our Challenger brands, in particular, offering an exciting alternative for those who are no longer content to settle for ‘big-name’ brands from large producers and who seek a quality, independent option with a partner they can rely on for the long-term.” It’s all go at Hayman’s.

The Nightcap

We’ll certainly raise a glass to this good news!

The great pub and bar bounce-back is on!

After fifteen years of decline, we have some good news if you like pubs and bars (that’ll be all of us, then…). According to Office for National Statistics paper Economies of ale: changes in the UK pubs and bars sector, 2001 to 2019, the number of such drinking establishments in the UK is on the up once more! (Thumbs up to whoever came up with the name.) Sure, it’s just a 0.4% increase, but at the end of 2019, there were 85 more across the country than in 2018. Taking in larger sites (11+ employees) and chains, the total increase stood at 815. Cheers to that! Some of the trends behind the headline stats: we’re increasingly becoming a nation of foodies, with pubs and bars employing more people on the eating than drinking side of things as we all spend more on eating out than drinking out. But despite that, turnover is at the highest level since the financial crisis. Long live the pub!

The Nightcap

The beautiful original Bar Douro near London Bridge

Bar Douro to open branch in the City

Do you work in the City of London? Do you love Portuguese wine and food? Well, we have good news because Bar Douro is opening a branch in Finsbury Avenue on 28 January. The original opened in 2016 by Max Graham from the family that owns Churchill Port. It quickly picked up rave reviews from critics including Marina O’ Loughlin in the Guardian who wrote: “I have to restrain myself from licking the plate”. The new restaurant will offer food and wines from all over the country. Spirit lovers won’t be short-changed with a selection of specially imported Portuguese spirits including gins and Maven Aguardente aged brandy. And don’t forget, the best White Port & Tonics this side of Oporto. Graham commented: “We have only just scratched the surface of Portugal’s rich culinary traditions and with our second, larger space we are excited to further explore the wealth of Portuguese cuisine”. There will be a soft launch from 28 January until 11 February. Email city@bardouro.co.uk for a reservation. You won’t be disappointed. 

The Nightcap

The team of four Brits made it into safe harbour after winning the Talisker Whisky Atlantic Challenge 2019

Brits crowned champions in Talisker Atlantic Challenge

Remember when Talisker sent teams of intrepid sorts off across the Atlantic Ocean on the World’s Toughest RowWell… we have a victor! Or a team of four victors, to be precise. British team Fortitude IV was the first to make it from La Gomera in the Canary Island to Antigua in the Caribbean in an impressive time of 32 days 12 hours and 35 minutes! They braved 12-metre waves, a capsizing incident, broken oars, and “some of the scariest moments of [our] life”. Not for the faint-hearted, and especially impressive when you realise some teams expect to take eight more weeks to cross. Yikes. We raise our tasting glasses to Ollie Palmer (who also happens to work for Talisker parent company, Diageo), Tom Foley, Hugh Gillum and Max Breet, Talisker Whisky Atlantic Challenge 2019 champions! “Being on the ocean in quite an extreme context, strips back all the noise and makes you realise what is really important to you,” said Gillum. “You have a lot of time to think out there – with no distractions – and that inspires you in different ways. It was an amazing thing to have done – we set off thinking it was a once in a lifetime thing and we can certainly maintain that position. The sum of all the parts is incredible – from seeing the shooting stars, to the arrival here tonight, and the support from all of our family and friends. There are tough times that we perhaps would wish away slightly but standing here now [in Antigua] we just think that the sum of all those parts is incredible.” Time for a well-earned dram, we think. Talisker, of course… 

The Nightcap

The Suntory Group will donate $500,000 AUD in support of those impacted by the bushfires

Suntory pledges AUD$500k to Australia bushfire relief

The devastating bushfires in Australia have broken hearts around the world – but individuals and companies are stepping forward to offer support in all kinds of ways. The latest to join the relief effort is Suntory Group, which makes the likes of Jim Beam bourbon, Hibiki Japanese whisky and Courvoisier Cognac. It’s committed to donating AU$500,000 (about £264,000) to the Australian Red Cross, the New South Wales Rural Fire Service and the New South Wales Wildlife Information Rescue and Education Service. “We have all been deeply saddened by the spread of these immense fires, which have destroyed lives, towns, homes and wildlife,” said Andrea Parker, managing director at Beam Suntory Oceania. “We are committed to helping rebuild these communities along with the rest of the Suntory Group.” The pledge follows another AU$500k donation from Diageo-owned Bundaberg rum to the Australian Red Cross earlier this week. Want to know more about the bushfires and how you can help? Check out the blog right here for more.

The Nightcap

The new partnership is for those who manage a team behind the bar and want to boost wellbeing

Small Batch Learning and Healthy Hospo team up on wellbeing initiative

Bartenders, (or indeed, anyone who works in hospitality) listen up! Smart-learning company Small Batch Learning has partnered with Healthy Hospo, a non-profit wellness education provider, to offer bars, restaurants and hotels an online tool to promote mental and physical health. Level 1 content is totally free to access and will be inserted into existing Small Batch materials, while Level 2 plans are paid-for, with proceeds reinvested in Healthy Hospo. “A healthy mind, body and workplace should be a non-negotiable, and we’re proud to partner with Healthy Hospo to help address these topics,” says Duncan Campbell, COO of Small Batch Learning. “As we continue our mission to make hospitality training accessible and relevant, this partnership will shine a light on serious issues facing the industry that are often pushed aside or laughed off. We’re thrilled to support Healthy Hospo scale up and help further the impact of its crucial training.” Tim Etherington-Judge, Healthy Hospo founder, added: “From chronic rates of sleep deprivation and substance abuse, to sky-high issues with mental health, we are not a healthy industry – and we often suffer in silence. It’s time to change the conversation and stop putting our health, and that of our colleagues, at the bottom of the to-do list.” If you manage a team in hospitality, check out Small Batch Learning!

The Nightcap

The choice of headline sponsor at SXSW is an example of the rise of hard seltzer

White Claw lines up South by Southwest partnership

If you needed any more indicators that hard seltzers are going to be A Very Big Thing, here’s another for you. White Claw, the US’s best-seltzer brand, has just taken over ‘super sponsorship’ of South by Southwest (SXSW). The actual interesting bit? It’s binned off a beer brand to nab the top spot. All eyes will be on the music, film and tech event, which takes place in Austin, Texas, from 13-22 March, and to have a hard seltzer over a beer marks a shift indeed. “We’re thrilled to bring White Claw to life at SXSW,” said Phil Rosse, president, White Claw Seltzer Works. “This brand has been built through the great passion and celebration by our fans, connecting the brand to culture and sharing it through their social channels. We are excited to support SXSW, an event that has always been ground zero for innovation in culture and technology.” Roland Swenson, SXSW CEO and co-founder, added: “SXSW is excited to work with White Claw. As one of the fastest-growing brands, their sponsorship of SXSW reflects the independent and innovative spirit that SXSW is known for.” Bring on the seltzers!

The Nightcap

Alain Ducasse opposes Dry January, and we salute him

And finally… Alain Ducasse fights Dry January with discount fine wine

Are you getting a bit bored of Dry January? The pious friends who won’t go to the pub, your favourite drinks website brimming with articles about non-alcoholic drinks instead of whisky and the dreaded word ‘mocktail.’ Well, Alain Ducasse feels your pain. He told the Guardian this week: “I’ve noted that trend but I don’t want to see or hear of it, I am opposed to it.” And so, he has put his money where his mouth is and slashed the prices of some of his best bottles of Bordeaux and Burgundy in an effort to get diners drinking again. So get down to your local Ducasse restaurant, like Alain Ducasse at The Dorchester in London, order something fancy, and sip away those January blues.

 

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The Nightcap: 10 January

The Nightcap has returned for 2020, and with it a fresh batch of boozy news, including an alcohol-free bar, a £1m crowd-funding campaign, and the UK’s ‘highest’ whisky distillery. After…

The Nightcap has returned for 2020, and with it a fresh batch of boozy news, including an alcohol-free bar, a £1m crowd-funding campaign, and the UK’s ‘highest’ whisky distillery.

After a few weeks in a regenerative cocoon made out of Stilton and Yule log, The Nightcap has emerged with wings and those weird bug antlers that are actually eyes, ready to chow down on all the news from the booze world. That was a long-winded way to say that The Nightcap is back after a bit of a Christmas break, but the enthusiasm remains the same. We’re excited to see what drinks news this new year (and new decade) will behold – and it all kicks off… Now!

The blog was still full of fabulous features even throughout the festive period. We announced the winner of our Where’s #WhiskySanta 2019 competition the same week our supernatural, omniscient, festive, heavily-bearded sadly went on his holibobs. We then looked back at 2019: the delightful drinks we enjoyed (bartenders also had their say), the most read posts on our blog and an honest review of our trend predictions, before cracking out the crystal ball and to do it all again for 2020. Not always that seriously.

Our Dry January coverage kicked off at the Small Beer Brew Co., before Fiona Beckett and Claire Warner dropped by for a chat. Annie then explored the world of no-ABV cocktails, embraced #veganuary and the use of plant milk in cocktails and even looked to the future of AI in booze. Elsewhere, Adam enjoyed some warming rums, cast a spotlight on Micil and then Luxardo Distillery, while Jess brushed up on her Armagnac knowledge, and Henry reported on the developments at Port Ellen Distillery. Even among all that content, there was still time for a couple of new arrivals, including Bob Dylan’s own whiskey and a single malt from Yorkshire, as well as a fruity little number for Cocktail of the Week. Oh, and Dram Club returned for 2020.

Phew, talk about blog-mageddon! Now, for the first time in 2020, let’s enjoy the Nightcap!

The Nightcap

The Cat and Fiddle Inn opened in 1813 and is 1,689 ft (515m) above sea level

Funding secured for UK’s ‘highest’ whisky distillery

There’s another new distillery on the way, folks! This one’s got a pretty cool story, too. Take one historic pub, The Cat & Fiddle, situated 1,689ft above sea level in the Peak District. It’s beautiful but didn’t do so well as a pub (the whole driving a long way to it thing wasn’t really working…). It opened in 1813, but ‘reluctantly’ closed its doors in 2015. Business was far from booming. But step in the Forest Distillery team! Eager to expand production, and to find a space for casks to mature, it teamed up with the pub’s Robinson family to kick off a crowdfunder to refurbish and transform the pub into a whisky distillery. An initial crowdfunding exercise raised £55,000, and now the team says it’s well on the way to reaching its eventual £250,000 goal. The site will be renamed The Cat & Fiddle & Weasel, after the adorable motif on the Forest Gin bottle. As well as the pub and distillery, there will also be an onsite shop with takeaway options for picnics and a visitor centre. And the best bit? The Forest Distillery team reckon the new site will be ready to open come August! We’re VERY excited. Wondering the elevation of the current highest whisky distillery in the UK? That title goes to Dalwhinnie, perched at an altitude of 1,164ft. The only way is up!

The Nightcap

The AF Bar features 15 taps of pure draft zero-ABV goodness

BrewDog launches ‘world’s first’ alcohol-free beer bar

Sound the ‘Dry January’ sirens, folks, we’ve got a big one here. BrewDog has launched a bar dedicated to alcohol-free beer. A whole bar. 15 taps of pure draft zero-ABV goodness. Launched this week in Old Street, London, it’s the first time the independent Scottish craft brewer has featured a line-up solely devoted to drinks without alcohol at a bar where visitors will be able to enjoy activities such as Hip Hop Karaoke, Dabbers Bingo, Famous First Words, and more. But, perhaps most excitingly for the thrifty among us, BrewDog will also be running the ‘Drink All You Can Jan’ programme across all its bars, which will offer drinkers unlimited refills of its alcohol-free beers for the entire month. BrewDog previously dipped its toes into low-ABV waters with the release of Nanny State in August 2009, which is now the UK’s best-selling alcohol-free craft beer. It followed that up with an alcohol-free version of the flagship Punk IPA, Punk AF, and two new additions, Wake Up Call, a coffee stout, and Hazy AF, an alcohol-free take on its existing New England IPA, Hazy Jane. BrewDog referenced a UK Beer Market Report from Mintel in 2018 that said that 24% of beer drinkers are choosing more low- or no-alcohol options, and that 28% of beer drinkers are cutting back on consumption because of health concerns, so the brand clearly feels this is a timely initiative. “Drinkers opting for low- or no-alcohol are in danger of compromising on quality, taste and experience. And that’s just the beer – forget about places in which to enjoy it,” said James Watt, who is apparently the ‘captain’ of BrewDog (lame). “We are going to change that. We exist to be a point of difference, and our first BrewDog AF Bar is just that. It is a beacon for anyone in London after an alcohol-free alternative. Alcohol-free does not need to be synonymous with taste-free. ‘Drink all you can Jan’ is our anti-Dry January. Whether you have cut alcohol out or are cutting back, we want to show that alcohol-free doesn’t mean compromising on quality or taste.”

The Nightcap

The new-look Powers range

Powers Irish Whiskey unveils new look

Powers Irish Whiskey has revealed a new bottle design for its range of premium Irish whiskeys, which will debut on core expression Powers Gold Label in the USA from March 2020. The makeover was undertaken to reach a new generation of drinkers to the classic Irish whiskey brand, which is made by Irish Distillers at Midleton Distillery, and follows the launch of Powers Old Fashioned, the brand’s first-ever pre-mixed cocktail and the Powers Quarter initiative, a collaboration between six Dublin bars to tell the story of Powers and its history. The updated design for the bottle shape is inspired by the distinctive pot still silhouette from the brand’s historical home at John’s Lane Distillery and the label is styled on the Powers ‘diamond P’, which was one of the first-ever trademarks registered in Ireland. Each whiskey will also have a different colour label, with Powers Gold Label in red as an homage to the original red Powers diamond marque, Powers Three Swallow in blue as a nod to the bird’s feathers and Powers John’s Lane Release in metallic ink, to reflect the industrial nature of the original distillery established in 1791 on John’s Lane, Dublin. “Powers sense of identity has always focused on the diamond P; that became very clear to me as I worked my way through the historical archive. The diamond P was everywhere; on the casks, stationery, on bills and receipts, emblazoned on everything that left the distillery, and notably on the wonderful Powers mirrors that still hang in Ireland’s pubs today,” says Carol Quinn, archivist at Irish Distillers. “Workers at the old John’s Lane distillery even took to wearing a diamond P pin on their lapel, such was their pride to be part of the Powers family.  For me it’s wonderful to see the diamond P front and centre on this new label, symbolising all the history of this great whiskey since 1791.” Conor McQuaid, chairman and CEO of Irish Distillers, added: “We are excited to introduce this new look to the world and inspire a new generation with the unique history and personality of Powers.”

The Nightcap

The future is bright in the Cotswolds

Cotswolds Distillery raises £1m in crowdfunding campaign

The award-winning Cotswolds Distillery has been feeling the love this week at it delightedly reported that its recent fundraising had already raised £1 million. In early December 2019, the producer of delicious English spirits (we’re big fans of its whisky) launched the campaign through its Angel’s Share 2 fundraising platform in order to “maximise whisky production and continue its brand-building programme”. It’s little surprise that the initiative attracted such interest from investors, as back in 2018 the distillery successfully raised £3m of equity which was subsequently invested in building the brand and senior management team. “We pride ourselves on creating award-winning English whiskies that are enjoyed across the world, and, are always looking for new investors to join us on this journey,” says Dan Szor, founder and CEO of the Cotswolds Distillery. “It is a very exciting time for them to be involved with the company and we’re hoping that this new investment will carry us through the next chapter in the distillery’s evolution and help support us in creating even more delicious whisky!” If you fancy investing yourself, you can do so here before 13 January 2020.  

It’s Alissa!

The Balvenie kicks off Stories tour

Single malt Scotch whisky brand The Balvenie is poised to take its Stories tour of bar takeovers on the road, with stops including London’s Lyaness (Sunday 12 January) and The Artesian (13 January), as well as Glasgow’s Kelvingrove Café (15 January). And there’s an antipodean twist: six of Australia’s leading bartenders are coming along for the ride. Alicia Clarke of Jangling Jack’s in Sydney; Jessica Arnott of Foxtrot Unicorn in Perth; Nicola Dean of Maybe Mae in Adelaide; Kayla Reid of Nick and Norah’s in Melbourne; Chelsea Catherine of The Black Pearl in Melbourne; and, Alissa Gabriel of Mjolner in Sydney will all make drinks using The Sweet Toast of American Oak 12 Year Old. Serves have been based on stories shared with the group of bartenders by Kelsey McKechnie, The Balvenie’s apprentice malt master, and creator of the expression. “I’m thrilled to be welcoming such an incredible cohort of bartenders onto UK shores to share stories and these special drinks with UK consumers,” said Alwynne Gwilt, UK ambassador. “Our new whisky series, The Balvenie Stories, is all about connecting through storytelling and I’ve no doubt this latest event series at these leading bars will give us some great tales to tell as the year goes on!” It’s not just about the booze – 10% of drinks sales from the tour will be donated to charities fighting the devastating bushfires in Australia. So what are you waiting for? If you’re in London or Glasgow, head on down!

The Nightcap

The Impact Fund is a commendable cause

Symington Port launches environmental initiative 

2020 has seen Port producer Symington Family Estates off to a flying start, celebrating some rather impressive milestones with the 200th anniversary of Graham’s Port and the 350th anniversary of Warre’s Port. To celebrate, the Symington family didn’t just throw a massive party and sip on the delicious fruits of their own labour (who wouldn’t?), but created a force for good in the world! The family has created a new Impact Fund with an initial pledge of a whopping €1 million euros. The purpose of the fund? It’s threefold: community wellbeing and health, environmental protection and conservation, and cultural heritage and education, all in the Douro and Greater Porto regions as well as the Alto Alentejo. They’re currently working with Volunteer Emergency Services of the Douro region (they’ve donated 13 ambulances so far) and Bagos d’Ouro, a charity that provides education and opportunities for underprivileged children in the Douro. “We have always sought to run our family business in a way that benefits people – be they our employees or the wider community. We are also committed to protecting the beautiful natural environments where we produce our wines,” said Rupert Symington, CEO of Symington Family Estates. “We have consistently reinvested in the Douro region and have a long history of supporting social initiatives in the areas where we work. The Symington Impact Fund is a way of formalising this commitment and ensuring we support projects which are most aligned with our values and where we can have the maximum positive impact.” What a way to celebrate! 

The Nightcap

George Duboeuf, the man who turned Beaujolais into an international sensation, died this week at 86.

The King of Beaujolais dies at 86

This week the wine world lost one of its greats: George Duboeuf, known as the King of Beaujolais. Duboeuf was a marketing genius who took the annual release of the young wine, generally enjoyed only in local bars, and made it a global news story in the 1970s and ‘80s. On the day the wine was released, always the third Thursday of November, there were races to be the first to bring that year’s vintage back where it was sold with the slogan: ‘Le Beaujolais nouveau est arrivé!’. At a time when in Britain wine was still seen as something elitist, Duboeuf made it unpretentious and fun. He was born in 1933 into a vine-growing family in Burgundy and set up his own merchant business in 1964. It came to dominate the region through its own-label wines, with the pretty flowery labels, and by producing wines for retailers. Dominique Piron, head of Inter Beaujolais, commented: “Through his vision and his work, he gave life, colour, aromas and joy to the wines of Beaujolais. He was a catalyst, taking with him other merchants and other winemakers which made Beaujolais the first vineyard in France to make the headlines in newspapers and televisions, in France and around the world.” He went on to say: “The family business is in good hands with his son, Franck Duboeuf, at the helm and the adventure will continue.” Au revoir, Monsieur Duboeuf, and thank you for all the wine.

The Nightcap

Congratulations to WASE!

English start-up chosen for final of $1m Chivas Venture Fund

A London-based company WASE, which makes wastewater treatment systems, has won the England & Wales heat of this year’s Chivas Ventures. This annual competition run by the Scotch whisky company gives away $1 million to help with worthwhile businesses around the world. So far, Chivas has given away $5 million and, according to its figures, benefited over two million lives. WASE will now compete with 25 other companies in the global final in June. Before that, all 26 competitors will go to London for an intensive three-day training programme with experts and industry professionals. Founder Thomas Fudge commented: “I’m super excited and honoured to be representing England and Wales in The Chivas Venture global finals. Can’t wait to show the rest of the world what WASE has to offer and fight for my spot in the finals. Watch this space!” According to the press release: “WASE develops decentralised wastewater treatment systems that embrace a circular economy to recover energy, nutrients and water in wastewater  providing sanitation and energy in under-served communities.” Sounds very worthwhile. Good luck to WASE for the grand final in June!

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The Calming Coral cocktail

The Coral Room and MEDA kick-off 2020 with CBD-infused zero-alcohol cocktails

The Coral Room is getting its zeitgeist on in 2020 by kicking off the new year with a range of cocktails made by head mixologist Stefan Pohlod that are CBD-infused and non-alcoholic. The core ingredient in each serve is a drink from lifestyle brand MEDA’s range, GLOW, CALM, RECOVER and Espresso Medatini SKUs, which were created by blending of 5-15mg of liposomal CBD (cannabidiol) with synergistic ingredients. The offerings include the Glow Spritz which combines lime juice, cardamom bitter and elderflower syrup, the Calming Coral which features lemon juice, peppermint cordial and strawberry purée, the Recover & Revive which mixes Seedlip grove with grapefruit and lime shrub and the Wake Up Call which sees caramel cream, chilli bitters and coffee tonic paired together. The cocktails are priced at £10 each and the brand claims that they are “the perfect way to detox after the prolonged festive celebrations whilst restoring the balance of both body and mind through the inimitable benefits that CBD has to offer”. Apparently. Essentially they should appeal to anybody partaking in an alcohol-free start to the new year and those who are buzzed about CBD cocktails.

 

And finally…  Tottenham Hotspur and Beavertown launch collaboration beer

Tottenham Hotspur’s ‘Official Craft Beer Supplier’ (I didn’t even know that was a thing. Is this a thing now?) Beavertown has launched a new beer in collaboration with the club just in time for the first home game of 2020. Fans of the club (ok, my dad) have described the development as “much needed”, given the team’s performance so far this season. The beer is called One Of Our Own, a name chosen by Tom Rainsford, a Spurs fan who recently joined Beavertown as marketing director, presumably inspired by the North London side’s chant for star player Harry Kane. A Tottenham fan (again, my dad) has described the timing as “typical”. Jokes aside, One Of Our Own is a significant launch as the classic British IPA was crafted with purely European hops (Callista, Mandarina Bavaria and Barbe Rouge) in the microbrewery operated by Tottenham-based Beavertown inside the Club’s new home – a world-first for any football stadium. The beer is said to have notes of stone fruit and malt-sweetness, matching the flavours thirsty supporters have favoured since the stadium opened last April. “Beavertown’s Neck Oil is already a half-time favourite, and we wanted to add to this by offering something new at the start of 2020,” says Rainsford. “Supporting a club is in your bones, and this beer feels the same. It’s familiar, yet distinct. A satisfying pint that makes you feel at home. We see Spurs as the beating heart of the Tottenham community, a central hub for football fans and residents alike. We both share values of bringing people together, creating revolutionary experiences and even world firsts like our microbrewery inside the stadium.”  One Of Our Own will be sold exclusively at the Tottenham Hotspur Stadium, and will be available at tomorrow’s huge Premier League clash against Liverpool. Will it bring them luck?!

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The Nightcap: 6 December

The countdown is on. It’s December and there are only so few editions of The Nightcap left for 2019 – let’s enjoy them! December has arrived, and while some people…

The countdown is on. It’s December and there are only so few editions of The Nightcap left for 2019 – let’s enjoy them!

December has arrived, and while some people are counting down to Christmas, other people are counting down to something completely different, though the event occurs on the same day. I am of course talking about Roast Potatocalypse. The day roast potatoes fear the most. So eagerly I await the day, but to pass the time, let us indulge in another edition of The Nightcap!

Over on the blog #WhiskySanta was feeling particularly festive as he made Bunnahabhain 40 Year Old his Super Wish this week, while we began to tuck into our Drinks by the Dram’s Whisky Advent Calendar. Check out each day (#1, #2, #3, #4, #5) to see which delightful dram hid behind each window and for a fabulous Q&A with a key figure at the distillery. Elsewhere, we announced the winner of our Jarrod Dickenson competition and revealed what Dram Club members can expect from December, before Adam cast a spotlight on Ron Izalco. Henry, meanwhile, got stuck into some of 2019’s best drink books and an exotic flavoured gin inspired by a Dutch explorer for our New Arrival of the Week as Annie Hayes hung out with Sir Ranulph Fiennes to talk rum, as you do, and still found time to enjoy a Hard Seltzer.

Now let’s press on, the Nightcap awaits!

The Nightcap

Richard Paterson created the impressive bottling from two ex-sherry casks filled in 1951!

The Dalmore unveils rare 60 Year Old single malt Scotch whisky

There is only one way to celebrate 180 years of creating delicious whiskies, with a limited-edition pink gin. Just kidding. The Dalmore has marked the occasion by releasing a spectacular 60-year-old single malt whisky. The Dalmore 60 Year Old was created by master distiller Richard Paterson, who reunited two extremely rare ex-sherry casks from six decades ago which were first filled with spirit first distilled on 7th June 1951. The two twin casks were the last of the Mackenzie era when the Mackenzie clan owned the distillery, which ended in 1988 when Colonel Hector ‘HAC’ Mackenzie passed away. Under their stewardship, The Dalmore established long-standing relationships with suppliers to source casks that remain to this day and took the decision to adorn each decanter with the distinctive Royal stag. “Over the course of the past 180 years, The Dalmore has constantly strived for perfection, setting the standards for many other whisky makers today. The Dalmore 60 Year Old is a fitting tribute to the masterful talents of our distillers past and present, who have all helped to create an incredible body of work,” said Paterson. “For me personally, nurturing and caring for these two casks has been a true labour of love. The reunion of the two spirits has produced an unforgettable whisky that is truly greater than the sum of its parts.” The Dalmore 60 Years Old is limited to just one decanter, which will be unveiled at an exclusive celebration at The Dalmore’s Highland home, before embarking on a global tour to Shanghai, Los Angeles, Taipei, and London. Further details will be announced in due course, which you can find on the Dalmore website.

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The Times Series 52 Year Old Single Cask Finish

Royal Salute launches The Times Series 52 Year Old Single Cask Finish

Royal Salute and insanely old whisky fanatics, hold onto your hats. “Amplified and way more luxurious than anything before,” is how master blender Sandy Hyslop introduced the brand new Royal Salute expression, The Times Series 52 Year Old Single Cask Finish. This has been a labour of love and immense skill, periodically sampled every 18 months. At 38 years old, Hyslop decided not to bottle the whisky, oh no. He decided it was time to move it to another cask to be finished for 14 more years in American oak. “I desperately didn’t want the cask influence to be too much here,” Hyslop tells us. You’d be forgiven for thinking that over five decades in oak would result in a dry and woody whisky, but this is anything but. It dances between sweet and spicy, with the hallmark Royal Salute syrupy pear notes in there too. When we headed to a mysterious clock tower in St. Pancras to try it (Time Series, clock tower… we see what you did there Royal Salute), we were the only group outside Hyslop and his blending team to try have tasted the liquid in its finished form, which is pretty mind-boggling. Enough of that, we’re sure you’re eager to know how it tastes. The nose is sweet, thick and juicy, with plums, dark chocolate, ginger, cinnamon. The palate is mouth-coating to another level, revealing sweet liquorice, pears in syrup, orange marmalade and candied ginger, with a finish which goes on for almost as long as the whisky was aged itself! Of course, the spectacular whisky is presented with in an individually-numbered hand-blown Dartington Crystal decanter, alongside a stunning box featuring five layers of wood, each representing a decade of the blend. Whisky collectors, this one’s for you. There’s only 106 bottles, and if you have a spare $30,000 burning a hole in your bank account, we’d thoroughly suggest trying it.

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Wright Brothers gin, worth shelling out for

Wright Brothers launch Half Shell Gin

When sustainability and delicious boozes come together, it makes us very happy here at MoM Towers. So, when we were invited to try the new Half Shell Gin from Wright Brothers, made with reused oyster shells from the London-based restaurant group, we jumped at the chance, hook, line and sinker! To create the spirit, Wright Brothers partnered with The Ginstitute distillery of West London, using the thousands of oyster shells which the restaurant goes through each year. “We use Carlingford oyster shells, which are cold-macerated in neutral spirit and then distilled,” says Ivan Ruiz, Wright Brothers beverage manager. “We then add a percentage of the distillation to the gin. The oyster-shell taste is then balanced with a kelp seaweed, and other ingredients like juniper and Amalfi lemon. The result is a savoury gin with high mineral notes and a pink pepper finish.” We can absolutely vouch for that, it was thoroughly delicious. The outstanding seafood was accompanied by a G&T and a Martini, both showcasing Half Shell Gin. The Martini is an absolute winner, slightly savoury, well-balanced and exceptionally smooth. Visually, it’s an absolute joy, and seeing hundreds of oysters served up while we were sitting at the bar sipping on the very gin made from the shells is pretty cool. “We’d thought about creating our own wine, but we feel gin, especially this gin, reflects both our restaurants and the city we call home,” says Robin Hancock, co-founder of Wright Brothers. You can grab a bottle of your own at Wright Brothers restaurants, or choose to sip it in their wonderful cocktails.

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Congratulations, guys!

Irish Distillers takes home the World Whiskey Producer of the Year trophy

It’s fair to say Irish Distillers had a good time at the International Wine and Spirits Competition in London last week. It scored the highest number of medals across its portfolio of Irish whiskeys throughout the 2019 awards season, beating distillers from Japan, Ireland and the USA. Midleton Distillery claimed 24 award wins, including the Worldwide Whiskey Trophy for Redbreast 12 Year Old, while there was gold medals for the Powers Three Swallows release, Powers John’s Lane 12 Year Old, Redbreast 15 Year Old and Red Spot 15 Year Old. Jameson Cooper’s Croze and Midleton Barry Crockett Legacy also scored 98 points out of 100, as Irish Distillers ended the evening with the most Gold Outstanding honours within the Irish whiskey category. But above all that, the Irish whiskey producers were given the prestigious title of World Whiskey Producer of the Year. “We are honoured to be recognised as World Whiskey Producer of the Year by one of the most respected awards bodies, and to see such outstanding results across the portfolio,” said Tommy Keane, production director at Irish Distillers. “This trophy is a tribute to the incredibly hard-working passionate and skilled craftsmen and women at Midleton – 2019 has truly been a landmark year for Irish Distillers.”

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Now that’s what we call an immersive floral installation

St. Germain at Heddon Street Kitchen

We know that it’s dark and cold, but one of the best things about winter is all the awesome festive pop-ups! The latest one we popped along to was St-Germain’s Winter Bloom Experience at Gordon Ramsay’s Heddon Street Kitchen. The immersive floral installation is golden, shiny and full of fairy lights and all things elderflower. We were told that the semi-dried flowers even have to be touched up every couple of weeks, which is more attention than we give our house plants. Each of the four serves has a suggested food pairing, created in collaboration with the team at Heddon Street Kitchen. Our personal favourites were the cockle-warming Cidre Chaud (St. Germain, Calvados, cider, star anise and lemon) and the light, refreshing Winter Spritz (St. Germain, Prosecco and soda). If you love elderflower like nothing else, this is the spot for you, though serves like Le Grand Fizz (St. Germain, Grey Goose vodka, lime and soda) aren’t overwhelmingly floral if you’re not mad for it. You’ll find the cosy floral hideaway at the restaurant all throughout the month of December. Perhaps a spot to keep in mind to treat yourself to a post-Oxford Street Christmas shopping session. 

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Responsible and festive, you don’t often pair those two together!

Beer brewed with recycled Christmas Tree needles launched

Being both sustainable and festive isn’t easy, but Lowlander Beer has managed with a Winter IPA brewed with recycled Christmas tree spruce needles. Part of the zero-waste ‘From Tree to Tipple’ campaign from the award-winning Netherlands Botanical Brewery, The Winter IPA is the result of last year’s initiative which collected unwanted Christmas trees to turn into beer. This year the brand has gone one further and made its Christmassy creation available to purchase as a gift pack from Not On The High Street and from other retailers throughout December. The profile of the beer isn’t dark and heavy as you would suspect from a wintery beer, but instead, it’s a light, refreshing White IPA brewed with juniper berries alongside the unconventional spruce needles. Expect a piney aroma alongside the hoppy & light citrus character. Over six hundred kilos of needles were needed to produce the 2019 batch of Winter IPA. Although only the needles were needed to brew Lowlander’s Winter IPA, the brewery reused every piece of the donated trees in limited-edition products, including bottles of a new creation: Lowlander Botanical Brut, a limited-edition sparkling beer made with spruce and Champagne-inspired Riesling yeast, available in the UK from 2020. Commenting on the release, chief botanical officer Frederik Kampman said, “Every December, about 2.5 million real trees bring Christmas spirit into our homes. By New Year, most of these end up in the chipper, on bonfires or piled at the roadside. We have found another use for them: in beer.” 

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The lovely, lovely Brora whisky on offer made us excited for the silent distillery’s future

Brora ramps up 200th-anniversary celebrations

What a year it’s been for silent Highland Scotch whisky distillery Brora. The momentum first got going back in 2017 when parent company Diageo announced it was going to reopen both Brora and Port Ellen, the iconic distillery over on Islay. Then, in August this year, we got word of a very special 40-year-old expression, developed to commemorate Brora’s 200th birthday (more on this shortly). And just last month, the distillery’s historic stills were whisked away for refurbishment – bringing that all-important reawakening a significant step closer. So when we were invited to a dinner earlier this week to celebrate it all, we just had to be there. Also in attendance were senior archivist, Jo McKerchar, and the Brora master distiller to be, Stewart Bowman. We looked at plans for the restored site (pop September 2020 in the diaries, folks), historical documents from the old distillery, and basically, had a thoroughly lovely time (and yes, we did get to taste that 40 year old – it’s rounded, and elegant, and like the robust smokiness of Brora but dressed up in a black-tie gown or tuxedo. We liked. A lot.). 2019 shall forever be known as the Year of Brora – until 2020 comes around and the closed distillery reawakens from its slumber. Bring it on!

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The biodegradable drinking straw is made from up-cycled agave

Jose Cuervo unveils ‘sustainable’ agave straws

We all now know plastic is the scourge of the earth (all hail David Attenborough), and that single-use bits and bobs are now about as welcome as the common cold. But sometimes straws are just, well, needed. Step forward Tequila brand Jose Cuervo, with has teamed up with scientists at BioSolutions Mexico and production types at Mexico-based PENKA to create agave-based straws! They’re made from upcycled agave fibres (the raw material in Tequila and mezcal) and are biodegradable. More than a million of them will be sent out across the US and Mexico in 2020. “The past, present, and future of Jose Cuervo is tied directly to the agave plant – without it, we would not exist,” said Alex Coronado, Cuervo’s master distiller and head of operations. “As the Tequila industry worldwide booms, it is our company’s responsibility as the leader to take care of the agave plant and ensure that we are producing tequila sustainably. It takes an average of six years to grow an agave plant before it is mature enough to harvest for Tequila production, and we have to be committed to finding more ways to use the agave fibres once that process is complete. The debut of our biodegradable, agave-based drinking straws is a new step in utilising the full potential of this very special Mexican agricultural product.” Now, agave is far from the most sustainable raw material for spirits (think: monocrop issues and all the energy requirements for all that processing), but it certainly seems like a mammoth step in the right direction. Good riddance, plastic!

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Head winemaker at Graham’s Charles Symington

Graham’s releases 1940 tawny Port

Now you have the chance to taste a little bit of history as Port house Graham’s, part of the Symington group, has announced the release of single harvest tawny from 1940, a blend of two exceptional casks. Wine from this period are extremely rare not just because of their great age but because with Port’s principal markets at war, very little was made.  Head winemaker at Graham’s Charles Symington commented: “It’s not often we have the privilege of releasing a wine that is eight decades old and bears such unique historical significance. The 1940 Single Harvest really is remarkably refined and balanced, offering a reflection not only of the quality of the original wine but the skilled care and attention it received from our forebears.” Yours for around £800. Interest in old single harvest tawny Ports (aged in barrel as opposed to vintage Ports that are aged in bottle) has been increasing in recent years. The 1940 is the final part of Graham’s Cellar Master’s Trilogy of old tawnies, joining the 1994 and 1963. It’s old but not as old as the special 90 year old tawny the company released in 2016, a blend of three years 1912 , 1924 and 1935, released to celebrate the Queen’s 90th birthday.

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Keep your gin safe with an Edinburgh Gin Safe

And finally. . . protect your precious boozes with the Edinburgh Gin Safe

Tired of flatmates or relatives pilfering your favourite gin? Well, the boffins at Edinburgh Gin have come up with the answer: a gin safe. Available directly from the distiller, your safe consists of a clear box containing a full bottle of gin with the contents safely secured with a padlock. The only way to open it is to solve a cryptic puzzle which will reveal the combination for the lock. Neil Mowat, UK marketing director of Edinburgh Gin, commented: “Given Christmas is the most wonder-filled time of the year, we wanted to bring some of our own distinctive magic to the concept of gift wrapping with our gin safes. Designed with the ultimate gin fan in mind, they’ll be able to see the reward that’s waiting for them, but they’ll need to have a little fun first to unlock the wonder within.” All great fun but we can see a problem that owners might forget the code after too much eggnog. . . or perhaps that’s the point. 

No Comments on The Nightcap: 6 December

The Nightcap: 15 November

Celebrity booze, a motorcycle built in collaboration with Smokehead whisky and the goodest of boys (#dogbassador). It’s another wild and wonderful week for The Nightcap. We all have our personal…

Celebrity booze, a motorcycle built in collaboration with Smokehead whisky and the goodest of boys (#dogbassador). It’s another wild and wonderful week for The Nightcap.

We all have our personal moments when we start to feel just a little bit festive. For some, it might be when the town lights come on, for others it might be that first bag of turkey and stuffing-flavoured crisps. At Master of Malt, however, there’s a very clear sign that it’s safe to get out the reindeer jumpers, start stocking up on mince pies and trying to think of amusing puns based on the word Yule: it’s the first sighting of #WhiskySanta! And lo, he has been spotted, and verily he’ll be giving away all kinds of boozy goodness. Yule be mad not to get involved (see what we did there, first yule-based pun of the season). Right, that’s enough Christmas dad jokes, nothing is going to hold back this week’s Nightcap!

On the MoM blog this week we heard the sound of sleigh bells jingling, ring tingle tingling too as he returned. That’s right, #WhiskySanta is back at MoM Towers! Elsewhere, we launched another fantastic competition, this time with the fab folks at Starward! Henry then managed to pin down Dave Broom to chat about his new whisky film The Amber Light, before he enjoyed a sacrilegious gin liqueur, and made the classic The Corpse Reviver No.1 our Cocktail of the Week! Annie, meanwhile, looked at the future of flavour and cask whisky investment, before Adam talked Comte de Grasse with its founder Bhagath Reddy and uncovered the magic behind the latest bar menu at The Savoy’s Beaufort Bar.

Now, onto the Nightcap!

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Congrats to you, David!

Isle of Arran Distillers names Lochranza distillery manager

Lochranza Distillery, the second spirits-maker of the Isle of Arran, has a shiny new distillery manager! Say hello to David Livingstone, who is set to touch down on the island to take on the top job. He’s hot-footed it over the water from Islay, where he was previously assistant manager at Laphroaig before he helped in the set-up of Ardnahoe distillery. Sounds like the ideal candidate to oversee Lochranza operations, a site that will produce around 600,000 litres of spirit per year when it’s fully up and running. James MacTaggart, who has been master distiller at Isle of Arran Distillers since 2007, will take on a new role as director of production and operations, overseeing both the Lochranza and Lagg Distillery sites. “It’s an especially exciting time to take on this role at such a remarkable whisky company and I’m very proud to be given the opportunity to look after the future of these great spirits,” Livingstone said. “Being from the islands myself, I recognise how important distilleries are to island communities and that’s something I’ve always been passionate about.” MacTaggart added: “As the company continues to grow and develop, it’s necessary that we have the best whisky people around us. We’re delighted to have David on board for the next part of our journey and know that we can learn plenty from his wealth of knowledge and experience.” Bring on the whisky!

The Nightcap

The special Ducati motorcycle built in collaboration with Smokehead whisky

Man rides motorbike into whisky tasting, nobody hurt

“I’m getting TCP, I’m getting wood smoke, I’m getting petrol.” Petrol? From a whisky? No, from that enormous throbbing motorbike being ridden indoors. Don’t worry our whisky event hadn’t been invaded by Hell’s Angels, we were at the Bike Shed Motorcycle Club in London’s fashionable Shoreditch district for the unveiling of a special Ducati motorcycle built in collaboration with Smokehead whisky. We were sipping delicious Smoker cocktails made with Smokehead, lemon juice, honey syrup, ginger liqueur, and activated charcoal (so much nicer than deactivated charcoal) when the beast arrived. Also called The Smoker, it’s a Ducati twin built by Edinburgh-based bike customiser Tyler Lunceford. From the sound of the machine, the crowd were expecting Meat Loaf crossed with Beelzebub to get off, but in fact, the bike’s builder is a mild-mannered American, who after switching off the noise, quietly told us about his creation. For those struggling to see the connection between a motorcycle and an Islay single malt, Lunceford explained: “Smokehead whisky is not for everyone and neither is The Smoker – it’s bold, it’s intimidating and it’s loud. It’s really loud. It attracts a certain crowd. It’s certainly not for everyone.” Makes sense.

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The wonderful St. Vincent will be hosting the bar

Veuve Clicquot launches Souvenir Bar with St. Vincent

Give us great music and a good glass of Champagne, and we’re happy. If that sounds good to you, then you’ll want to head over to Veuve Clicquot’s very own bar in Covent Garden, Souvenir, opening from 22 to 23 November. The Champagne house has teamed up with American musician St. Vincent (aka Annie Clark), who will be hosting the bar, though this isn’t any run-of-the-mill establishment. The bar is described as a part speakeasy, part sensory space, aiming to transport visitors far away from reality with a glass of Veuve Clicquot in their hand. The bar will be filled with a unique mix of sounds, specifically designed to trigger memory, and feeling of past, present and future. Consider our interest piqued. To create the space, St. Vincent collaborated with a collective of creators, designers, and mixologists. Every detail has been thought through, with St. Vincent determining what people will eat, drink, see and hear. It also looks like there will be a few unexpected twists and turns throughout the night, as she will also play with the notion of unexpected characters and appearances… It’s all very mysterious, though we’re thoroughly intrigued. What’s the souvenir then, we hear you ask? It’s the memories created when you’re in the space, of course! Plus maybe a slight headache the next morning. Remember folks, sip don’t gulp.

The Nightcap

The great whiskies will raise money for a great cause.

Islay whisky collected on 110 miles row up for auction

This weekend, 16/17 November, you can take part in a very special auction to get your hands on some Islay whiskies and raise money for the RNLI. The Islay Sea Collection is a collection of whiskies from each other island’s coastal distilleries gathered by a team of enthusiasts who rowed from Northern Island, stopping off at each distillery to pick up the goods. Yes, rowed, talk about commitment to the cause. It took over nine hours to row the 110 miles to Islay and three days to collect all the whiskies. We imagine they probably stopped for a dram or two to keep out the cold. A film has been made about their amazing voyage. The collection is made up of Bowmore 15 Years Old Feis Ile 2018 bottling, Caol Ila 12 Years Old, Bruichladdich Scottish Barley The Classic Laddie, Bunnahabhain 12 Years Old Small Batch Distilled, Laphroaig 10 Years Old, Ardbeg An Oa, and Lagavulin 16 Years Old, plus a special cask created with wood from each distillery. Graham Crane from the auction site Just Whisky commented: “This is a really exciting collection and we are honoured to have been asked to auction it in support of the RNLI. We are in awe of the journey these men took and hope to fetch £XXXX for the charity. We look forward to seeing the bids rolling in.” Keith Gilmore lifeboat operations manager at Portrush Station added: “This is a really exciting and novel way to raise funds for the two stations. We often have to work with Islay, and this is a great way to work with one of our neighbours and local supporters to raise funds for the RNLI.” So a worthwhile cause and a unique collection of whisky. Auction closes on Sunday 17 November at 8pm.

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Ryan Chetiyawardana and co’s swanky new menu has launched at Lyaness

Seven-ingredient new Lyaness menu is pretty damn tasty

Last week we hightailed it up to London to check out Ryan Chetiyawardana and co’s shiny new menu at Lyaness. Taking a cook’s approach to bartending, it’s the result of playful experimentation – you can try a twist on a classic, or you can go “off piste” and base a drink around a favourite flavour profile. And it’s all focused around seven core ingredients, each prepared in the Lyaness kitchen: Infinite Banana, Lyaness Tea-mooth, Peach Emoji, Vegan Honey, ONYX, Golden Levain, and Purple Pineapple. The whole shebang is very much designed as a guide book, not a rule book, or as the team describes it, “a mechanism, to help people think differently about cocktails”. And the hours that go into the prep for each is unreal: the Peach Emoji, for example, is designed to “pull a peach apart, dissect it and put it back together again”. The stones are roasted then steeped, the flesh is rested in enzymes until it becomes a liquid, while the rest is lacto-fermented. Fancy. Lyaness recognises that drinking can be creative, fun and unique, and that success should be in the palate of the beholder, rather than in the eyes of someone dictating the rules. Go check it out!

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Get involved, guys!

The Benevolent launches 2019 Online Silent Auction

Following the success of the “Thanks for Giving” Online Silent Auction in 2017, the wonderful folk at The Benevolent are launching a new silent auction to raise £10,000, and they need your support! The online auction will start on Friday 22nd November at 9am and run until 5pm on Friday 6th December. The charity seeks to help those within the UK drinks industry who are in need of support. The auction also provides an ideal opportunity to buy some exceptional Christmas presents, as items available range from Michelin starred restaurant vouchers, coveted sporting memorabilia, tickets to prestigious events as well as several incredible items generously donated by members of the trade. You will be able to browse the lots before the auction goes live in order to plan your bids. Whilst this auction is primarily aimed at people in the drinks trade, nonetheless, it is certainly available to anyone, whether involved in the trade or not so there’s no excuse not to get involved. In order to bid, you will need to register first. To do so, as well as browse and prepare to place your bids, click here. Good luck!

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Porto Protocol is taking action against climate change and environmental degradation.

Drink Port, plant trees

Here’s a charitable initiative we can all get behind, drink Port and help fund a reforestation project in the Douro Valley. When you buy a bottle of Taylor’s Select Reserve Port from the Co-Op, some of the money will go to a charity that plants trees. It’s part of Porto Protocol, an organisation mentored by Taylor’s to take action against climate change and environmental degradation. Adrian Bridge, Taylor’s CEO commented, “we are delighted to have Co-op’s support for this important project. By allowing us to plant more trees, Co-op’s investment will significantly increase the positive impact of the reforestation. As custodians of the unique environment and landscape of the Douro Valley, we understand the importance of extending our environmental initiatives beyond the vineyard itself.” Co-op wine buyer, Sarah Benson, added: “We’re thrilled to be exclusively supporting Taylor’s on this important project through the sales of this brilliant Port, which will help bring new life to the Douro Valley.” The Co-Op expect to sell enough Port to plant 2,500 trees, that the size of four football pitches so the more Port you buy, the better it is for the environment. Everybody wins.

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The vodka was inspired by events Hudson hosted at her former home on King Street in New York

Welcome to the celeb booze club, Kate Hudson!

All aboard the celebrity booze bandwagon! The latest passenger to jump aboard? Actor and entrepreneur Kate Hudson, who this week launched her King St. Vodka in the US. The spirit has been ‘distilled seven times’ in Santa Barbara, California, is gluten-free (like all spirits), and is made with alkaline water, said to result in an ‘insanely smooth and clean’ tipple. Hmmmmm. According to Hudson herself, it was inspired by the evenings she used to host at her former home on King Street in New York. “I have always found the spirits industry fascinating, and I love Dirty Vodka Martinis,” she said. “The creative side of me thought it would be a fun challenge to develop a vodka for my palate, and in a beautiful package that I would love to have on my bar and share with friends. The business person in me is now looking forward to the challenge of building a brand in an entirely new industry.” She’s previously co-founded Fabletics activewear, and recently launched her own clothing label, Happy X Nature – so booze really is a new venture. She should be in safe hands though; also involved in King St. Vodka is David Kanbar, the spirits entrepreneur behind the likes of Skyy Vodka and Bulldog Gin.

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Keep an eye out on the MoM Blog for the full story on this one…

Sir Ranulph Fiennes gets his very own rum

In the week that Kate Hudson launched her very own vodka, top explorer Ranulph Fiennes has unveiled his very own rum made in conjunction with English Spirit. You’d think that they would have checked the celebrity product launch calendar. Sir Ranulph Fiennes’ Great British Rum, as it’s called, is a bit unusual. It’s distilled from molasses but rather than being aged in casks, different woods representing Fiennes’s adventures such as sequoia from Canada, pine from Norway and date palm from Oman have been added during distilled. What strange alchemy is this? Distiller Dr John Waters explained: “This launch represents a milestone for British rum production. We are putting a marker into the ground that Britain can produce a premium, quality rum and it’s the perfect testament to a legendary British expedition leader.” Sir Ranulph commented: “Rum has always been associated with exploration and adventure, but I only wanted to work with a distillery that was daring and determined. When Dr John told me of the world’s doubt that Britain could make a truly great rum, well, that sealed the deal. From that moment, we aimed to tread new ground”. We have the full story coming soon in an interview with Sir Ranulph (Kate Hudson, though, has not returned our calls).

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Is this the best story we’ve ever had on the Nightcap? Yes. Yes it is.

And finally… Early Times’s dogbassador Earl ‘graduates’ service dog programme

Yes, we love whisky. And yes, cats are our collective first love of the animal kingdom. But there’s always going to be space for a good dog or two, too. And goodest boys don’t come much better than Earl, the ‘dogbassador’ for Early Times whiskey! The one-year-old hound just graduated from the K9s For Warriors programme, which sees dogs trained up to become service animals for military veterans in the US. The specialist pooches don’t just look cute – they also help those who have served post-9/11 and are suffering from PTSD, brain injuries and other trauma. The programme is part of a four-year partnership in which Early Years has donated more than US$225,000 to K9s for Warriors. “The minute our team met Earl, we knew he was special and we had high hopes he would graduate and be matched with a veteran,” said Dallas Cheatham, Early Times senior brand manager. “50% of the dogs who begin training do not complete the programme due to medical or behavioural incompatibilities. It takes a specific personality to become a service dog.” Not only does Earl respond expertly to verbal cues (the typical ‘sit’ and ‘down’), but the training also improved his focus and sensitivity to touch. He’s now been paired with a veteran and, after three weeks of side-by-side training, the new pair will head home for their happily ever after. Just look at Earl’s face. We’re not crying, you are.

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The Nightcap: 8 November

Greetings, one and all! Another week has been and gone, so that means there’s a fresh harvest of stories for The Nightcap! OK, so Halloween is done. Bonfire Night has…

Greetings, one and all! Another week has been and gone, so that means there’s a fresh harvest of stories for The Nightcap!

OK, so Halloween is done. Bonfire Night has passed. Pancake Day was ages ago. I wonder if there are any other events coming up that people are very excited about and won’t stop posting about on the internet and making us slightly panic…? If only we could see past the piles of mince pies and giant sock-shaped boxes of chocolate bars in the shops, we might be able to see if they’re advertising something (as that is where we look to find out what’s happening in the world – the displays in shops).Well, I’m sure we’ll know soon enough. In the meantime, let’s see what’s been going on in the world of boozes this week – it’s The Nightcap!

On the MoM blog this week we excitedly announced the launch of The Three Drinkers Cask Selection No. 1, the first official whisky bottling released by the Amazon Prime TV show released exclusively with, well, us! Elsewhere you’ll have noticed the return of Dram Club and Ian Buxton, who celebrated a true whisky hero in his guest feature this week. Annie then talked with Kirsteen Campbell, the new master whisky maker at The Macallan, and then created a handy little guide to sherry. We also marked Old Fashioned Week by making the classic serve our Cocktail of the Week, while Adam round-up some sublime whiskies that feature intriguing cask-finishes. Oh, and don’t forget to check out video tour of Glenrinnes Distillery!

Now, onto the Nightcap!

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Six Kingdoms, the new 15 Year Old Mortlach expression

Diageo reveals bonus ninth Game of Thrones single malt Scotch

Now, deep down we all knew that when Game of Thrones ended back in May that this wasn’t really going to be the end. The worlds of Westeros will live on through prequels (if they don’t all get cancelled) and, more importantly, through whisky! You guessed it, there’s another Game of Thrones expression out. Diageo announced the ninth and final bottling in the Game of Thrones Single Malt Scotch Whisky Collection, and it’s a 15 Year Old Mortlach dubbed Six Kingdoms. If your memory is a bit hazy, Westeros’ Seven Kingdoms, mentioned many times throughout the show, became six in the finale. Remember the independence of the North and all that? Anyway, the single malt was matured in first-fill sherry casks, with a finish in American oak bourbon casks. Flavour-wise, we can expect those hallmark beasty notes with “vanilla and spice befitting of those with a noble palate”. “Eight fantastic scotches toasted the coming of the final season of the show, and we now look back on the most captivating television show of all time and raise a ninth glass in celebration,” said Jeff Peters, vice president, licensing and retail, at HBO. It comes in a metallic gold presentation tube, decorated with an intricate pen and ink drawing of the three-eyed raven, who we’re sure would be great company to share a dram with. If this all sounds right up your street, then keep an eye (or three) on our New Arrivals page!

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Be sure to have an Old Fashioned yourself!

The UK celebrates five years of Old Fashioned Week

A landmark of the international cocktail year stirred up some action once again as Old Fashioned Week returned to bars around the world. It was the fifth anniversary of the event and in such a short amount of time it’s become quite the success. Last year 1,300 bars participated across 60 countries, an estimated 205,000 Old Fashioned cocktails were sold and the likes of Cambodia, Czech Republic, Netherlands, South Africa, Sudan and Vietnam took part for the first time. But what was on offer to enjoy this year? Aside from the obvious answer, sponsors Woodford Reserve hosted an array of experiences, events and limited edition menus with 285 bars from London, Manchester, Edinburgh, Glasgow, Bristol and Cardiff. Working alongside some of its leading bartenders, the American whiskey brand created a map across the UK, featuring the likes of Swift, Murder Inc, Discount Suit Company, Three Sheets and Homeboy. “Woodford Reserve really is the perfect base for all kinds of twists on the Old Fashioned, our most popular serve,” said Mia Johansson, co-owner of Swift, Soho. We’ve taken inspiration from the ‘sweet aromatics’ flavour segment of Distiller’s Select – the backbone of the complex whiskey flavour – to craft a complex, wholesome Old Fashioned with notes directly from the award-winning mashbill. We’re delighted to have partnered with Woodford Reserve for Old Fashioned Week and look forward to welcoming cocktail lovers from across the country.”

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The new-look Blue Label

Timorous Beasties reveals limited edition Johnnie Walker Blue Label

Last night we attended the launch of a new-look Johnnie Walker Blue Label entitled the Rare Side of Scotland. It features a limited-edition bottle and pack designed by the Timorous Beasties, an award-winning Glasgow-based textile design studio. The aspect of the design you’ll notice first is the image of Aurora Borealis (the Northern Lights), shining theatrically over the Scottish Highlands, which serves as a backdrop for three of Scotland’s rare large birds: the white-tailed eagle, the curlew and the rapid eider duck (best bird name ever). These aren’t the only ‘beasties’ you’ll find, there’s also the narrow-bordered bee hawk-moth, and Scotland’s smallest butterfly – the Small Blue, as well as floral depictions of machair, saxifrage and mountain havens. “Exploring the rarest spirits from the four corners of Scotland has been a remarkable privilege and a personal passion throughout my four decades at Johnnie Walker,” says Johnnie Walker master blender Dr. Jim Beveridge. “The celebration of rare, exceptional Scotch whiskies – paired with the rare craftsmanship of our team of expert whisky makers – will always be at the very heart of Johnnie Walker Blue Label. We know that our devotion to our craft is mirrored by Timorous Beasties, and this is highlighted by these beautiful bottle designs.” Johnnie Walker Blue Label Rare Side of Scotland will be available from MoM Towers soon.

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Winter rooftop terraces are all the rage this year, darling.

It’s festive rooftop winter terrace season!

You may be thinking that, as we descend into the cooler months, it’s time to stay inside and wrap up warm. You’re mistaken! This year it looks like winter rooftop terraces are all the rage, so we thought we’d give you a sneak-peek roundup of what to expect. Firstly, Fentimans has an exciting new release, Pink Ginger, a lightly spiced botanically-brewed soft drink combining pear juice, orange and herbal extracts. To celebrate, the brand is taking over the ninth floor of London’s Skylight, which will now be home to a life size, pink gingerbread house! We’re not joking. It will be decorated with icing, candy canes, and inside you’ll find edible sweet-filled walls. (Okay, so the sweets are edible, the walls aren’t. Just to be clear.) Hansel and Gretel, eat your heart out (literally). It’s available to book in three-hour slots for groups of eight throughout the festive season, with each group receiving a cockle-warming Fentimans hot Pink Ginger cocktail on arrival. You can also just visit Skylight itself and treat yourself to a whole menu of festive Fentimans ginger drinks. Get ready to fill your boots with pink, gingery goodness from Thursday 14 November until January. Secondly, the iconic Madison’s in St Paul’s is teaming up with Belvedere Vodka and being transformed into a winter haven, dubbed The Enchanted Woods, filled with fairy lights, warm cocktails and blankets to boot. We particularly like the sound of ‘Drop It Like It’s Hot’, which sees a warming blend of Hennessy VS, Quaglia Chamomile Liquore and Italicus, with lemon and chamomile tea. It’s certainly a panoramic spot to snuggle up at and enjoy the festive views of London, and opened this week on 6 November and is running all the way through to February. So go on, get out there and get into the Christmas spirit(s)!

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At Balthazar London you’ll find a unique bottling of Maker’s Mark

Balthazar London launches whiskey in collaboration with Maker’s Mark

Not many restaurants can boast its own signature whiskey, but Balthazar, the New York-style brasserie in Covent Garden, is one of the few that can, following its partnership with Maker’s Mark Private Select. A first-of-its-kind barrelling programme, Private Select allows brands to purchase a barrel from the Kentucky distillery and create a truly bespoke spirit that encapsulates the restaurant’s distinct character. Two of Balthazar’s team spent a day at the distillery creating eight different blends, eventually settling on a mix of French and American oak finishing staves, as a nod to the inspiration behind the restaurant. Essentially a variation of Maker’s Mark 46, the whiskey was then aged for an additional nine weeks and bottled in bespoke-labelled Balthazar whiskey bottles. Expect notes of sweet butterscotch, honey, cinnamon, coffee, wood oak smoke, tobacco and dark bitter chocolate. “Balthazar was the ideal partner to work with on this new whiskey. The restaurant already boasts such an impressive collection of American whiskies so we were pleased to work with them on a unique blend,” commented Amanda Humphrey, brand ambassador for Maker’s Mark. “Its flavours of vanilla and butterscotch, mixed with bitter chocolate and cured tobacco, make it the perfect drink for both seasoned whiskey drinkers as well as the uninitiated.” Guests can enjoy the whiskey as part of a cocktail or on its own, while the chefs have also created two specially-paired dishes: a Chestnut Tortellini with Smoked Delica pumpkin and vanilla beurre noisette as well as a Gingerbread soufflé and whiskey ice cream for dessert. We can say from personal experience that they’re both delicious, as is the whiskey. You can purchase the bottling from the restaurant itself, or online for £100.

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The Chosen – due to land at MoM Towers soon!

JJ Corry unveils 27 year old The Chosen

In a really rather exciting treat for our taste buds, JJ Corry has teamed up with J. Hill’s Standard Crystal and John Galvin Design for something really rather special: The Chosen. Just 100 hand-cut decanters of the 27 year old Irish single malt single cask have been released. We checked it out at the official launch this week, and can confirm each decanter is both slightly different and as beautiful as they look, evoking the grasses on the beaches on the Wild Atlantic Way, close to the JJ Corry brand home. The ash wood cabinet is pretty swanky, too. “The Chosen is a celebration of excellence in Irish whiskey and contemporary Irish design,” said Louise McGuane, JJ Corry founder. “Irish whiskey has not been celebrated for its quality and rarity, as perhaps other categories have. We have some of the finest mature stock of whiskey in the world and yet I feel the industry undersells itself. I wanted to change that. Our approach to making Irish whiskey celebrates tradition, embraces change and has the modern whiskey drinker front of mind. All of this is reflected in The Chosen.” Each 52% ABV decanter is priced at £6,500 – keep your eyes peeled on our New Arrivals feed, they’re due in soon!

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The sign. The sign has wisdom.

On Tuesday evening, we hot-footed it up to London for one of the liveliest and most affirming bar takeovers of 2019. For one night only, Artesian bar manager Anna Sebastian brought together a dream team/army of talented women bartenders from across the industry for an evening called Celebrate Her. There were too many epic faces behind the bar to possibly name everyone, but with the likes of Pippa Guy, Sophie Bratt, Megs Miller, Cami Vidal and Sebastian herself crafting an array of signature drinks, the packed room was treated to delicious serve after delicious serve. The evening even ended with sparklers. And £1 from every drink spent went to industry wellness platform Healthy Hospo! “Celebrate her every day, celebrate this industry, celebrate each other, celebrate yourself, but above all, build a community and make the industry better,” Sebastian wrote on social after the event. Cheers to that!

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Nightcap favourite Miles Beale

Boris Johnson promises to review alcohol taxation

Boris Johnson has pledged to review Britain’s alcohol taxation system if the Conservative government win the next election. On a visit to Diageo’s Roseisle Maltings near Elgin, he said that he would conduct a “review into excise on Scotch whisky”. This is partly to alleviate the effect of the 25% tariffs that have been imposed by the US administration on Scotch whisky imports. Britain currently has some of the highest taxation on spirits in the world with an average of £3 in every £4 spent going to the state. Karen Betts from the Scotch Whisky Association commented: “A simplified alcohol duty regime in the UK to better reflect alcohol content would be fairer for consumers, increase competitiveness and remain an important driver of tax revenue.” Nightcap favourite Miles Beale, from the Wine and Spirit Trade Association, also had something to say: “The current excise duty regime doesn’t work for UK business, consumers or the Exchequer. The EU framework is unnecessarily complex and has created a distorted market and an uneven competitive playing field. Once the UK has left the EU, it would be appropriate to review the operation of excise duty. A thorough review will, however, take time. In the short term, and in order to maintain the UK position at the heart of the world wine and spirit trade, the next Chancellor should take the opportunity to take immediate action and cut excise duty ahead of any review. This would benefit UK consumers, business and increase revenue to the Exchequer.” We can but hope.

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It’s like the Terminator. But with booze.

Coming soon, a gin created by AI

The team at Circumstance Distillery in Bristol are not afraid to do things differently, whether it’s issuing their own cryptocurrency or experimenting with yeast and cereal (triticale anyone?). But this time they’ve really taken the biscuit with a gin created by artificial intelligence. Yes, just like in the Terminator, but with booze. The gin is a collaboration with technology scientists Tiny Giant and Rewrite Digital who have created a neural network that they have christened Ginette which was fed information on botanicals, recipes, labels etc. with some of the data coming from Master of Malt (that’s us!). She even came up with the gin’s name, Monker’s Garkel, from analysing 500 different brands. Oh well, at least it tastes good. Liam Hirt, co-founder of Circumstance Distillery, commented: “AI and machine learning are exciting new tools. We do a lot of contract distilling and wanted to know if these tools could make a meaningful contribution to new product development. At present they are not a substitute for the skill of the distiller, but we have clearly shown that they can make a valuable contribution to all aspects of the development process, from the recipe to the naming and labelling. We trained Ginette well, and with a little human help and guidance, her product is interesting, attractive and, most importantly, delicious.” Kerry Harrison, co-founder of Tiny Giant, added: “The creation of Monker’s Garkel has demonstrated that it’s perfectly possible to align machine predictive power and human creativity to make something delicious, valuable and commercial”. The gin will only be available from Master of Malt or direct from the distillery for £42 for a 50cl bottle.

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Graham’s 1977 was the Queen Mother’s favourite

And finally… Queen Mum’s undrunk Port goes up for auction

The Queen Mum had quite a reputation for being fond of the sauce, so when she visited The Winter Gardens Theatre in Margate in 1983, the team got in plenty of her favourite Port, Graham’s 1977. It seems they rather over-catered because 36 years later, there are still 40 bottles of the stuff left. Apparently it’s been counted in stock takes all this time, but when the last food and beverage manager retired, the new one had the brilliant idea to auction it. It goes under the hammer at Chiswick Auctions in London on 5 December. The three sealed cases of 12 are expected to go for £700-800, with an odd lot of four bottles expected to go for £100-150. Back in 1983, this wine would have been much too young to drink, perhaps why the dear old Queen Mum didn’t get through much of it. But now it should be perfectly mature. Sam Hellyer, head of Chiswick Auctions wine department, described the wines as: “Luscious, smooth, with the last hurrah of thick tannins lining the tongue and laying down a plush carpet for the chewy fig and lingering acidity to mingle on. With them came a hint of smoky and chocolately notes, the smell of cigar boxes and freshly sanded wood.” Cor!

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The Nightcap: 1 November

The Rock’s Tequila distillery, the arrival of Port season and bourbon-infused cheese, it’s all in this week’s Nightcap! This week, The Nightcap has been mostly powered by the leftover sweets…

The Rock’s Tequila distillery, the arrival of Port season and bourbon-infused cheese, it’s all in this week’s Nightcap!

This week, The Nightcap has been mostly powered by the leftover sweets that weren’t claimed by trick-or-treaters. Our fingers are propelled by chocolate and our brains are running on toffee, but our hearts… Our hearts are driven by the love of bringing you all the stories from the world of boozes which occurred this week. Plus lollipops. We knew there was a good reason to pick up significantly more sweeties than we could ever hand out.

If you push past the cobwebs in the haunted MoM Towers you may have glimpsed the terrifying amount of activity that occurred on the blood-curdling blog this week. Nate Brown returned to lambast the deification of bartenders before Adam rounded-up a smoky selection of spirits perfect for Bonfire Night. Annie then acquainted herself with Kinahan’s Kasc Project and Five Hundred Cuts Rum from BrewDog Distilling Company, while Henry also enjoyed a delightful rum from an unusual source as Hayman’s Merser & Co. Double Barrel rum was our New Arrival of the Week. Henry also marked the upcoming Día de Muertos (it’s tomorrow) by making The Red Devil our Cocktail of the Week.

But the frightening fun doesn’t stop there! It’s The Nightcap!

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Congratulations Dr Kirstie McCallum!

Dr Kirstie McCallum is Glen Moray’s new head of whisky creation

There’s a new sheriff in town at Speyside distillery Glen Moray. Dr Kirstie McCallum has been appointed head of whisky creation, a new role which will see her take responsibility for brands such as Cutty Sark, Sir Edward’s and Label 5 as well as Glen Moray. McCallum has big shoes to fill, as she will take over from Graham Coull who was master distiller for 14 years. In that time he oversaw the expansion of Glen Moray Distillery and developed several award-winning cask expressions, but he has since moved to pastures new, becoming the master distiller at Dingle Distillery in Ireland. This won’t phase the good doctor (McCallum has a PhD in analytical chemistry from Glasgow Caledonian University), however, as she boasts quite the résumé herself. Her last role was as senior blender at Distell International, where she worked in various roles for over 12 years and was responsible for single malts Bunnahabhain, Deanston and Tobermory as well as the company’s blended whiskies. “I am really excited about the opportunities this role will offer, working with world renowned brands such as Glen Moray, Label 5 and Cutty Sark and Sir Edward’s,” says McCallum. “There is a great opportunity to experiment with new cask types and to develop new expressions, using the expansive knowledge of other wine and spirit experts within the La Martiniquaise-Bardinet group.”

 

 

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The name is official: Ladies and gents, I proudly bring you, TEREMANA TEQUILA 🥃 TERA is meant to represent “Terre” which means of the earth and MANA is our powerful Polynesian spirit that guides us. Spirit of the earth. Our goal is to create a tequila that is the best of quality and taste, but done the right way – by hand. Small batch, hand crafted tequila from our Teremana blue agave, maturing in the highlands of Jalisco, for everyone to enjoy. After years of hard work, this blessing is truly a dream come true – but it’s just the beginning and there’s much work to be done. I’m committed with my team to bring you the best tequila, because quality and legacy are what matter most. From all of us here at Distilleria’ Teremana, we invite you to COME HAVE A DRINK. The tequila of the people. #TEREMANA #tequila #ItsAlmostReady #Q12020 @hhgarcia41 📸

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Dwayne ‘The Rock’ Johnson reveals new Tequila distillery

It’s been an eerily long while since we’ve heard about a new celeb getting in on the Tequila madness. In all honesty, we were starting to get a little anxious. Luckily for us, Dwayne ‘The Rock’ Johnson calmed our worries by announcing his newest venture, Destileria Teremana! This hasn’t come completely out of the blue though, as back in March Johnson posted a little teaser on his Instagram. It was also on Instagram this week that he revealed his new distillery, Teremana, explaining that ‘Tere’ translates as ‘earth’, while ‘Mana’ means ‘spirit’. So there you have it, spirit of the earth! We’re no hashtag experts, but we’re pretty sure that ‘#Q12020’ means that hopefully we can expect to actually taste some spirit early next year. When we do though, we’ll make sure to have it… on the rock(s).

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It’s quite the array of Scotch

Hunter Laing releases retrotastic Old & Rare Heritage whiskies

Independent bottler Hunter Laing has been busy sniffing out some rare casks for a splendid new series of whiskies which are both old and rare. Each bottle comes from a single cask and is bottled at cask strength with no colouring or chill-filtration. The line-up is likely to get whisky enthusiasts swooning on the chaise lounge with such bottlings as a 30 year old Mortlach, a 37 year old Aultmore and a rare sighting of a Glen Elgin 44 year old. Smelling salts, please! The MD, Stewart Laing, said: “There are some whiskies which are so remarkable that they deserve a little extra recognition, and our heritage series was created to celebrate these incredible malts. My two sons and I have personally selected each of these whiskies from our finest and most prized stocks.” Son and export director Andrew Laing added: “2019 continues to be both a busy and exciting year for us at Hunter Laing & Co with the opening of our first distillery Ardnahoe, the launch of the Scarabus Islay single malt and entering the travel retail market with Scarabus and our Journey Series of blended malts.” While we are sure the contents will be tip-top, we are particularly taken with the look of the series with its squat green bottles and retro-tastic labels. Naturally, they will be arriving soon at MoM. Keep an eye on the New Arrivals page.

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The commemorative bottling will be released in time for 11th November

The English Whisky Company to launch Remembrance Sunday whisky

Some people drink to forget but now you can drink to remember with a special whisky to commemorate the dead of the First World War. It’s been released in time for Remembrance Sunday on the 11th November by the English Whisky Company. The label features the silhouette of a Tommy, the words ‘Lest We Forget’ and the St. George’s Cross, particularly appropriate as the St. George’s Distillery is the home of the English Whisky Company. Andrew Nelstrop, whose father founded the distillery in 2005, had this to say about the new release: “We are delighted to launch this special centenary whisky to mark such an important time in the history of this country. In 2014, we released a similar bottling to remember those that fell in World War 1 and it proved so popular that due to repeated requests for another batch, we felt it only fitting to launch one to commemorate the 100 year anniversary of the Treaty Of Versailles which formally ended WW1,” he adds. It will go on sale on 7th November with an RRP of £49.99.

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It’s Port season, don’t you know?

Taylor’s announces the arrival of the Port Season

You might think that a Port digital marketing campaign would be an oxymoron, like military intelligence, but perhaps we should not be surprised that Taylor’s, consistently one of the most forward-looking Port houses, has announced just such a thing. The campaign, created by Keko London who have worked with such swank merchants as Bentley and Bugatti, designates a season for port that begins when the clocks go back and goes on throughout the winter taking in Halloween, Bonfire Night, Christmas and New Year. Andrew Hawes from Taylor’s UK agents Mentzendorff writes: “There is no getting away from the fact that people like Port. The quality versus value equation has never been better and there are strong recognisable brands in the market that are consistently invested in. Taylor’s launching the new digital advertising campaign will support the brand’s very broad trade distribution at a time of the year when family and friends gather, and Port represents a warm and affordable luxury, often described as “the oil of good conversation”. The campaign which will feature on Instagram, Facebook and YouTube depicts a glamorous dinner party having a splendid time enjoying a drop of Port. We’d like to see that uncut version which shows what happens when someone inadvertently drops the B-word after a few too many glasses.

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So much lovely whiskey…

Over 9 million barrels of whiskey now maturing in Kentucky

Well, it’s only taken 86 years but it looks like Kentucky has finally recovered from Prohibition. Figures just released by the Kentucky Distillers’ Association (KDA) show that last year more than 2.1 million barrels of whiskey were filled taking the total ageing to 9.1 million. That’s a lot of Mint Juleps. KDA president Eric Gregory commented: “This is a historic day that cements Kentucky’s rightful title as the one, true and authentic home for bourbon and distilled spirits.” Sounds like fighting talk! According to the KDA, Kentucky bourbon industry is worth $8.6 billion and generates more than 20,000 jobs. But it’s not all gravy in Kentucky, whiskey is a heavily taxed industry in the States with a levy on maturing stock and then there’s that pesky trade war with the EU. Gregory went on to say: “Kentucky Bourbon is collateral damage in a trade dispute that has nothing to do with us. While we remain hopeful for a resolution soon, the impact on our industry, our partners and our farm families is significant and growing.” The figures just released are the highest of the modern era beating a previous best of 8.7 million total barrels in 1968 and 1.9 million barrels filled in 1967. After that America went mad for white spirits in a big way and the bourbon market collapsed. But that couldn’t happen again, could it?

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BenRiach wants to bring its sensory palette to life through art

BenRiach to be turned into art

It was Elvis Costello who said “writing about music is like dancing about architecture”. Or maybe it was Frank Zappa. There is some debate. Whoever said it, we wonder what he would make of painting about whisky because this is exactly what’s going on at BenRiach. The Speyside distillery has commissioned Ellis O’ Connor, an artist from Dundee, to produce a three landscape paintings inspired by the three types of casks, bourbon, oloroso and virgin oak, used in the make-up of BenRiach 10 Year Old. The paintings will be displayed at London bar TT Liquor during Scotch Whisky Weekend in January 2020. Ellis O’Connor said: “Speyside is renowned for its big skies, fast-flowing river and of course, whisky, so when the opportunity arose to bring this climatic corner of Scotland to life on canvas on behalf of its most creative distillery, I jumped at the chance. BenRiach is packed full of innovation, experimental heritage and flavour and I wanted to depict that through the essence of its flagship whisky BenRiach Aged 10 Years and how it speaks to me through the colours and movement on the canvas. Each canvas will have a distinct colour that explores the flavour profile of the single malt and its cask journey.” Master blender Dr. Rachel Barrie added: “Partnering with this talented young Scottish artist is such a wonderful way to bring BenRiach’s flavour journey to life and we can’t wait to see Ellis’ creations on canvas.” We can’t wait to see the results.

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The Guinness Japanese Brew Series

Guinness launches the Japanese Brew Series

Ireland and Japan are joining forces through the form of a good old brew! Guinness has launched three limited edition Japanese-inspired brews in celebration of the Rugby World Cup (which is in Japan, just in case you’ve been living under a rock). Though Ireland is no longer in the tournament, we can still all get in the spirit with the Guinness Japanese Brew Series, boasting three new beers. There’s Ginger and Wasabi Stout, which is flavoured with ginger spice and dark chocolate, and weighs in at 6.2% ABV. Next, there’s the Yuzu Amber Ale, with a slightly lower strength of 4.8% ABV, where a base of Irish red ale is paired with yuzu fruit and hops. Last but not least there’s a (nearly) non-alcoholic stout, Stout of the Rising Sun, which at 0.5% ABV boasts notes of hojicha, a charcoal roasted green tea from Japan. “As Official Sponsors of Belief, Guinness is delighted with our new limited-edition Japanese Brew Series,” Peter Simpson, lead brewer at Guinness Open Gate Brewery said. “These three special beers are our latest innovation where experimentation with Japanese inspired tasting notes and an evolution of classic Irish recipes has created a unique celebration and union of culture and craft.” Where can you find these tasty brews? For those of you down south, the Yuzu Amber Ale is available at London’s Flat Iron Square for a limited time, so best get on down there, or pop over to Dublin for the rest!

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May Fair Bar will soon be alive with all kinds of wintry wonderment

Belvedere + Ice Winter pop-up to launch at May Fair Bar

We’re approaching that time of year, folks. You know, the one people call the ‘most wonderful’. And you know what that means, a whole host of festive and seasonal celebrations from various brands and establishments will start to pop-up all over the place. Like Belvedere + Ice, a 7-week pop-up at May Fair Bar that will attempt to bring some winter-based wonderment to the space with bespoke cocktails and pan-Asian small plates. Expect blue and white accented forestry and frosted detail all over May Fair Bar’s cosmopolitan interiors. The exclusive collaboration with Belvedere Vodka will last from Tuesday 12th November to Tuesday 31st December, and guests can anticipate brunch to bottle service, a soundtrack from May Fair Bar’s resident DJ’s playing late into the night and, on centre stage at the bar, Belvedere + Ice, a luxurious Champagne cocktail priced at £300 that features Richard Hennessy Cognac, Madagascan vanilla-infused Belvedere Unfiltered vodka, Dom Perignon Brut Vintage 2009 & gold leaf. Tis the season to be spendy, after all. Five other vodka-based cocktails will also be on offer between £14 and £18, including the Rosé Negroni, Old Fashioned Blanc, Jasmine & Fig Sour, Ice Melon Martini and The Socialite. You can find more information here.

The Nightcap

A fine addition to your cheeseboard

And Finally… Basil Hayden’s wins Christmas already with bourbon-infused cheese

Now it’s actually November it feels entirely appropriate to start mentioning Christmas. The dinner, the drams, the all-important cheeseboard. But it seems bourbon brand Basil Hayden’s has already made our festive dreams come true, ticking at least two of those three boxes of indulgence, hitting peak Christmas and winning our hearts and taste buds in the process. Behold: Pour Me a Slide bourbon-infused cheese! It’s been made in partnership with Utah-based creamery Beehive Cheese from semi-firm Jersey cow’s milk. The infusion is said to result in cheese that “tastes sweet with a hint of spice”, thanks to the high-rye profile of the whisky. Count us in. “Our goal is to craft cheeses that bring people together through their elevated, artisanal flavour,” said Pat Ford, co-founder of Beehive Cheese. “We’re excited to partner with Basil Hayden’s because the trademark spice of this bourbon adds a really unique flavour to the cheese that makes it perfect for a gathering or gifting.” Sadly it appears to be a US phenomenon, but if you’re listening, Team Basil: we need Pour Me a Slice this side of the pond, too! (All is not lost – Team MoM have sampled and can personally vouch for the deliciousness of Laphroaig cheese and Springbank cheese. No need for all-out dairy-based whisky panic.)

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New Arrival of the Week: Graham’s Blend No. 5 Port

For generations mankind has searched for something as refreshingly satisfying as a G&T. Now, thanks to a new release from Graham’s, the quest might just be over. White Port and…

For generations mankind has searched for something as refreshingly satisfying as a G&T. Now, thanks to a new release from Graham’s, the quest might just be over.

White Port and tonic is the drink of Oporto. The Portuguese take it as seriously as the Spanish take their Gin Tonicas. Nothing tastes better on a hot September evening in a bar overlooking the Douro river. It hasn’t quite caught on in Britain (though we did used to drink something similar, Port and lemonade, which functioned as sort of proto-alcopop in the 1950s and ‘60s). So I’ve been on a mission to convert people. I made some the other day for my parents with an old bottle of Royal Oporto White Port I found under the stairs. Judging by the bottle size, 700ml, my parents must have brought it back from holiday some time before Portugal joined the EU (1986). I’m not sure what it tasted like when it was young, but after 30 years in the cupboard it reminded me a little of Noilly Prat, ie. delicious with tonic, ice and a slice of orange.

White Port is made in a similar way to the better known red stuff. The grapes are allowed to ferment a little and then brandy is added which kills the yeast and preserves sugar. The resulting wine is usually kept in wood for at least a couple of years and sometimes for much longer. White Port usually has an oxidative edge (even before ageing in a warm Buckinghamshire drinks cupboard).

Graham’s no. 5 – “intensely aromatic”

Graham’s, however, has done something a little different for this new release. Rather than the cocktail of grape varieties normally used, only two go into Graham’s Blend No. 5, Malvasia Fina and Moscatel Gallega. The latter is intensely aromatic, as anyone who has drunk Moscato d’Asti will know. The grapes are cold-fermented and the resulting wine is released young so rather than the savoury woody notes you normally find in white Port, it’s all about floral, honey and citrus flavours. In fact, it is so intense that it tastes rather like a botanically-flavoured wine.

We think those bold flavours will appeal to gin drinkers. Just in case there’s any doubt who this is aimed at, take a look at the packaging. Looks rather like a craft gin, doesn’t it? No surprise then that it tastes great with a plain tonic water, though very different to a standard white Port. But with it’s natural sweetness and bold aromatics, I thought Graham’s Blend No. 5 tasted even better just with fizzy water and a slice of pink grapefruit. And at only 19% ABV it makes a great lighter alternative to gin.

Quinta do Gricha credit Misti Traya

A good place to drink a white Port & tonic (credit Misti Traya)

But instead of drinking it as an alternative to gin, why not have it with? I’m thinking of a Martini made with a heavy juniper-led gin like Tanqueray No. Ten freshened up with a bit of Graham’s No. 5 instead of vermouth. As we said back in January, fortified wines should be the secret weapon in your cocktail arsenal.

 

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Fortified wine, not just for Christmas

Don’t let your bottles of Port, sherry or Madeira gather dust. Our guide to getting the most out of these underrated classics will keep you drinking through the winter and…

Don’t let your bottles of Port, sherry or Madeira gather dust. Our guide to getting the most out of these underrated classics will keep you drinking through the winter and into spring and summer.

What’s Christmas Day without a decent drop of Port with your stilton? For me, it’s the highlight of the festive season, so much more delicious than bland old turkey. But like turkey, for most of us, fortified wines are a once a year thing. Which is a shame as they are some of the best value and most versatile wines known to mankind. Fortified wines are great with food including difficult flavours like blue cheese and chocolate, they make useful cocktail ingredients, and the richer ones are a great lighter alternative to brandy or whisky for post-meal sippage. So here’s a guide to keep you fortified throughout the year with three recommendations at the end.

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Master of Cocktails – Coffee Cocktail

Well hello there Flip fans – it’s time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you. Confusingly enough, there’s absolutely no coffee (liqueur format or…

Master of Cocktails Coffee Cocktail

Well hello there Flip fans – it’s time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you.

Confusingly enough, there’s absolutely no coffee (liqueur format or otherwise) anywhere near this drink. Nevertheless, I’d take it after a meal over a cup of joe anyday. So, straight to it.

Starting with an ingredients picture that doesn’t have all the ingredients… Since last week I’ve discovered that including sugar syrup and Angostura bitters makes for a yummier recipe. So grab those too.

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