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Master of Malt Blog

Tag: Sipsmith

The Nightcap: 1 October

This week’s Nightcap stars Skepta, two MoMers who are in contention to be the IWSC Spirit Communicator for 2022, and some truly rubbish wine. October. It’s October. October 2021. How…

This week’s Nightcap stars Skepta, two MoMers who are in contention to be the IWSC Spirit Communicator for 2022, and some truly rubbish wine.

October. It’s October. October 2021. How is this even possible? Time is making a shambles of us all. Our 2021 to-do lists mock us. Halloween is this month. Christmas is on the horizon. It’s all too much, isn’t it? Well, we’ve got just the tonic. Lots of gin. Just kidding. Although we do have lots of gin, our actual solution is light reading about all the goings-on in the world of booze. It’s called The Nightcap. Here it is.

Things were extra exciting on the blog these last few days because it just so happens to be MoM Week! Amazing, and exclusive to us, Glengoyne, Hermitage Cognac, and more are here and ready to be enjoyed. 

Oh, and we have a 71-year-old Macallan knocking around. Plus, news on Diageo’s Special Releases 2021 as well as some fascinating insights into why whisky can break the bank, how Crabbie’s is restoring a whisky legacy and why St. James Bar is so great. We also made a delicious cocktail called The Brooklyn and reported on the shock news that John Campbell is leaving Laphroaig. All in a week’s work. A MoM week’s work. Do check it out.

We also crowned one distillery as our Whisky Icon. Who was it? Click here to find out. Then click here to see the world’s greatest reaction video.

Now, let’s crack on. It’s the Nightcap: 1 October edition!

The Nightcap: 1 October

Hoorah for Kristy, Millie, and all other nominees!

Two MoMers make the IWSC Spirit Communicator 2022 shortlist!

If you’re aware of the IWSC Spirit Communicator 2022 award (sponsored by Chivas Brothers), you’ll know that it’s a pretty big deal in our industry. The award aims to recognise someone who is making an “exceptional contribution towards promoting spirits to the public”, and “reward those who have succeeded in using an omnichannel approach to communicate their spirits message to their audience”, according to the IWSC. For 2022, applications were at an all-time high, so it’s especially impressive to make the list of nominees, which is just five outstanding candidates. We are delighted to say that on the shortlist for this year’s Spirits Communicator of the Year award are former MoM editor Kristiane Sherry and current MoM contributor Millie Milliken! Ok, so technically Kristy is now head of spirits at Fine & Rare, but she spent part of this year here at MoM Towers so that counts as far we’re concerned (and she still hosts Pour & Sip tastings), while Millie has been writing all kinds of outstanding content for our blog in the last year. The other nominees are the excellent Moa Nilsson, or the ‘Swedish Whisky Girl’ as you probably know her best, the wonderful Felipe Schrieberg of ‘The Rhythm and Booze’ project and Forbes fame, and Billy Abbot from the enemy (just kidding, we love you really Billy). For more information on each nominee, visit here. Congratulations to all of them for making the shortlist, it’s a stellar lineup and any one of the five would be a worthy winner. You will forgive us if we have a couple of people we’re rooting for though…

The Nightcap: 1 October

That bottle is still sealed, my guy.

Havana Club unveils limited-edition rum with grime star Skepta

Havana Club and international music icon Skepta are proud to announce the next chapter of their global collaboration, a limited-edition rum created by the artist himself. The collaboration began in 2019, when Skepta first visited Havana, Cuba, and noticed parallels in Cuban traditions and those of his own West African Yoruba heritage through paths of migration. The first two chapters of the collaboration – a pair of redesigned Havana Club 7 Rum bottles – captured this cultural infusion in their labels, which featured traditional Nigerian symbols. But this is much more swanky. In fact, it’s described as “a truly unique spirit for the next generation of rum drinkers”, which was made as a “celebration of excellence and the cultural links between Cuba and Skepta’s homeland of Nigeria.” It’s also £85. Which is swanky, right? The rapper himself is also said to have been involved in the creation, collaborating with maestro del ron Cubano Asbel Morales, to make Rum of Skepta in a limited-edition batch of just 3,000 bottles. The press shots are a tad goofy, given Skepta appears to be drinking from a sealed bottle (maybe he’s just that good?), but we actually think this could prove very fruitful. If it opens the world of rum to a diverse set of new people, then that’s always welcome. As is the fact that I can do a Super Hans impression to anyone who brings this rum up in conversation and say “the secret ingredient is grime”. 

The Nightcap: 1 October

Some classic podcast posing on show here

The Scotch Malt Whisky Society (SMWS) launches new podcast with Vic Galloway

The Scotch Malt Whisky Society (SMWS) has partnered with Vic Galloway for a special podcast series dedicated to great music and stunning whisky. You might remember they collaborated before, but now they’re taking things to the next level, with the Whisky Talk: Malts & Music podcast series. Along with a tasting pack of five Society single cask malt whiskies, each of Vic’s guests will explore their creative loves, their passion for whisky, and most importantly, how each of the five Society drams has inspired a favourite piece of music. Hosted in the Tasting Room at The Vaults, the Society’s home in Leith, the podcast will feature a whisky-fuelled chat with well-known whisky fans from Scottish cultural life like Norman Blake from Teenage Fanclub, writer Val McDermid, Justin Currie from Del Amitri and Stina Tweeddale of Honeyblood. Whisky Talk: Malts & Music kicks off on Thursday, 7 October with crime writer Ian Rankin, who pairs his Society drams with tunes from John Martyn, James Yorkston, and more. “Good whisky and good music go hand in hand. I had such a great time pairing 12 music genres with the 12 Scotch Malt Whisky Society flavour profiles earlier this year, and that gave us the idea for Whisky Talk: Malts & Music,” says Galloway. “Asking a whisky-loving creative person to match five malts with five pieces of music and chat to our guests about the experience was a huge amount of fun. As the whisky flows, we go off on unexpected tangents about creative work, opinions, and life in general. Join us for a good chinwag and spectacular drams!” Whisky Talk: Malt & Music is on Spotify, Apple Podcasts, iTunes, Google Podcasts, and Stitcher, or you can watch the videos of the conversations on the SMWS YouTube channel.

The Nightcap: 1 October

Congrats to you Nancy!

Santa Teresa 1796 announces first female master blender

News this week from Santa Teresa rum reveals that Nancy Duarte will take over as its new master blender, the first woman to hold this position within the company, and just the fifth altogether in the history of the brand. Holding a Superior Technical degree in food and beverage, specializing in wines and fermented drinks, since 1990 Duarte has held several positions in the production area of Ron Santa Teresa, including the supervision of quality control, development, and formulation of liquids as well as innovations in the productive process and new products for the company portfolio. Couldn’t be more qualified, by the sounds of it. A vital part of her responsibilities has been to supervise the entire production process, from raw materials obtained at the Hacienda Santa Teresa to the finished product, to guarantee the quality and consistency of the blends. Duarte points out that, out of all the areas she is in charge of, the aging stage is one of her great passions because it is where the transformation of alcohol into rum takes place and where the mastery of the rum blender helps create exceptionally aged rums.

The Nightcap: 1 October

Our new favourite cocktail has to be the Espresso Martini made with this

Sipspresso Coffee Gin released for World Coffee Day

Did you know that today, 1 October, is World Coffee Day? We only knew because last night we were at the launch for Sipspresso Coffee Gin at the Artesian Bar in London. We were fortunate enough to chat with Mr. Sipsmith himself, Jared Brown, who seems to have more ideas in 10 minutes than most people have in a lifetime. But his wife seems even more interesting. Apparently, she’s uncovered some startling revelations about the history of gin in England. We can’t say anymore. But back to the point of the evening, Brown commented:  “We crafted Sipspresso Coffee Gin to our exacting standards. We ensured the same level of uncompromising commitment to quality and sustainability in our coffee supplier – Pact Coffee – who work with farmers from three continents to ethically source the finest ingredients for their premium coffee. Layering Pact’s Brazilian and Rwandan ground coffee with cinnamon and fresh vanilla on top of our original London Dry Gin base creates a delightfully rich, warm, and indulgent gin with a smooth and balanced finish.” Naturally, we tried it in Espresso Martinis but even better was the Coffee Negroni served with peach which has to be one of the most delicious things we’re ever tried. So hats off to the Artesian team for such amazing drinks. Sipspresso will be landing at Master of Malt very soon.

The Nightcap: 1 October

Distinguished chef Emily Roux will put together quite a menu

Emily Roux and The Balvenie create immersive dining experience

The Balvenie has come up with a nifty way to celebrate its newest release, 25 Year Old – Rare Marriages, by teaming up with distinguished chef Emily Roux to create a one-off immersive experience. On Friday 8th October, Harvey Nichols in London’s Knightsbridge, will host a gastronomic experience in a forest-like space featuring a six-course menu Roux made to perfectly complement the liquid and tell the story of how the whisky was made. Expect smoked beetroot tartelette, fresh Scottish langoustines tartare, roast venison saddle, and more deliciousness, along with specially concocted Balvenie cocktails and a tasting of The Balvenie Twenty Five. Paper quilling artist, Yulia Brosdskaya has also made a three-dimensional artwork that will be on display at Harvey Nichols as a full window display for the month of October. Tickets are £45.00 and are redeemable against £45.00 off a purchase of The Balvenie Twenty-Five in-store or online at Harvey Nichols.  We also wrote a feature on the 25 Year Old – Rare Marriages if you’d like to get an idea of what to expect.

The Nightcap: 1 October

Want to blend your own whiskey? You know where to go.

The Whiskey Thing at The Distillery Portobello Road

This week we went over to the rainbow streets of Portobello Road to (finally) try The Whiskey Thing, the newest experience from Jake Burger (of Portobello Road Gin) and the team behind The Ginstitute at The Distillery. Over three hours, Burger took us through everything you need to (and could) know about whisk(e)y, with the evening culminating in the chance to blend your own creation and take home the bottle. There’s no actual whisky distilling going on here – rather, Burger has selected 18 whiskies from around the world to showcase all that the spirit has to offer. Beginning with a journey through the production, from fermentation to maturation, it’s a fun and interactive experience. Peat is set alight with a blowtorch, and foam banana sweets are presented to mirror ripe ester-y flavours, as is shortbread to demonstrate the flavours of American oak. A mini crème brûlée is brought out alongside a Mexican corn whisky to amplify those buttery notes – and all of this is before we get to the official tasting! There are 18 whiskies to create your blend from, and we taste nine of them (18 glasses would be a little intimidating, we all agreed). The tasting is blind, and only after we’ve created the blend does Burger reveal what we’ve been sipping. No spoilers here, but ours was a mix of Irish, Indian, Scotch malt, and grain whiskies. All in all, a thoroughly enjoyable, refreshing evening. Huge thanks to the whole team – if you want to brush up on your whisky knowledge and tasting skills, head on down!

The Nightcap: 1 October

Irish whiskey sales were down, but we’re confident they’ll bounce back

Irish whiskey sales slumped in 2020

The Irish Spirits Market Report 2022 from Drinks Ireland is here and it makes sobering reading for the country’s whiskey business. Global sales by value were down by 4% mainly due to Covid and the resulting collapse of global travel retail, the second biggest market for Irish whiskey, and the closure of bars and restaurants. Though whiskey seems more resilient than other categories – overall spirit exports were down 16%. Bryan Fallon, chairman of Drinks Ireland commented: “The report shows that the spirits sector did not escape unscathed from the Covid-19 pandemic. Irish hospitality venues are a vital component to the continued growth and prosperity of Ireland’s spirits and craft spirits sector, allowing companies to engage with consumers, so their closure was very much felt.” To help the country’s industry, Drinks Ireland is calling for a cut in excise tax, Ireland has the third-highest tax on spirits in the EU. Fallon explained: “While 2020 has shown that our sector is resilient and adaptable, this resilience and adaptability will be tested in the post-Covid world, and the government must support our sector’s recovery through an excise cut.”

The Nightcap: 1 October

Thanks to the largesse of William Borrell from Vestal Vodka, it’s here!

Award-winning drinks magazine Tonic celebrates its second issue

Many people talk of starting their own magazine, but husband and wife team Robert Ellison and Benita Finanzio made their dream a reality when they founded Tonic, a magazine devoted to drinks and travel. They got some money together, commissioned some articles and the first issue landed last year… just in time for Covid. It’s been a struggle as Ellison admitted at the launch party for the second issue last night. But at his lowest point when he was thinking of jacking it all in, he got a phone call from someone saying he loved the magazine and wanted to help out financially. It was none other than William Borrell from Vestal Vodka who had a bit of spare cash after selling half his business to Halewood. Not only that but Halewood sponsored the launch at their City of London Distillery. The first issue has proved a triumph: lighting up awards lists up and down the country with contributors, Juliet Rix and Claire Dodd both shortlisted for awards, and Will Hawkes winning a Fortnum & Mason award for best drink writer. Plus the magazine is a finalist in the Travel Media Awards for the Consumer Publication of the Year. All this from a team with a lot of passion but no publishing experience at all. Now there’s a second issue out (go here to buy), and it’s even better. Moral of the story: dare to dream.

The Nightcap: 1 October

Rubbish wine, it’s the future.

And finally… rubbish wine anyone?

We love making use of leftovers here at Master of Malt. Rarely a week goes by when we don’t have bubble & squeak for breakfast but we’re recycling amateurs compared with two Aberdeen students. For a couple of years now, Elliott Martens and Lasse Melgaard have been taking advantage of the amount of perfectly edible food that supermarkets chuck out every day. Dubbing themselves Two Racoons, the pair told the Daily Record that they could “eat like kings” on food that had been binned. Now, they’re taking their Womble-tendencies up a notch with a range of wines made from surplus fruit. Varieties include ‘Strawberry Feels Forever’ and the not-quite-so-catchy ‘Overripe Raspberries Make Good Wine’. It’s worth following them on Instagram @tworaccoonswinery and see the Press & Journal for the full story. These lads have turned more than four tons of unwanted fruit into 10,000 bottles of wine that’s literally rubbish. 

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What the heck’s a swan neck?

Ever wondered why Sipsmith has a swan for its spokesbird? Or what the bit that bends at the top of a still is called? Well, wonder no more. Lucy Britner…

Ever wondered why Sipsmith has a swan for its spokesbird? Or what the bit that bends at the top of a still is called? Well, wonder no more. Lucy Britner explores the world of the swan neck and looks at how different iterations affect the flavour and character of spirits such as whisky and gin.

Stills are a bit like people. They come in all shapes and sizes, they all have their own character and some even sing (hello, Mortlach). A still’s swan neck – the bit at the top that curves to connect to the lyne arm – also has its own vibe and the angle of a swan neck can have an impact on the spirit in question.

Sipsmith swan

Sipsmith has a swan brand ambassador

Sipsmith’s swan

Swan necks are so important that intense focus on the first still’s swan neck design at Sipsmith caused the swan to creep (waddle? glide? swan?) into everyday conversations  – and it went on to influence the brand’s entire identity.

“I remember a sign inside the door of the tiny garage on Nasmyth Street where we started out: ‘Swanny says – did you remember your keys and wallet?’,” Sipsmith master distiller Jared Brown tells me. “The artist who sat in the distillery taking notes before creating our label and immortalising our swan had to see that sign and must have heard the word a few times.”

Not only is Brown a master distiller, he’s also a master at explaining the swan neck. Pour a G&T and take note.

Copper contact

“A classic copper pot still begins with the pot, which holds the liquid and is where it is gently heated to convert it to steam,” he starts. “The steam rises from the pot, then condenses on the sides of the helmet above the pot. This causes it to run back down the inside of the still against the highly-reactive copper repeatedly, with impurities leaving the spirit and bonding to the copper with each pass. Once steam reaches above the helmet it passes into the swan neck which leads to the condensing coil where it will be cooled and returned to a liquid state.”

A still’s swan neck dictates how easily the liquid passes from the pot and helmet to the condensing coil. Brown explains that stills with broader swan necks that slope steeply downward carry heavy, smoky, oily, peaty flavours. Meanwhile, stills with necks that slope upwards from taller helmets, and have narrowed diameters bring more refined notes, while causing the heaviest flavours to remain in the still.

Makes sense.

The Sipsmith master distiller says that while in whisky distilling, the shape of the swan neck dictates which flavours of the base fermentation of malted grain come over the still, in gin the swan neck dictates how the botanicals present themselves in the final liquid.

Stills at Sipsmith

Te still set-up at Sipsmith, note the elegant swan necks on the stills

New necks

Of course, the beauty of building your own distillery is that you get to choose everything.

New kid on the block White Peak Distillery in Derbyshire is launching its first whisky in autumn this year. The dram will join its Shining Cliff Gin, which is already available.

“One of the unique benefits of starting a whisky distillery is the opportunity to design bespoke equipment, including pot stills to achieve a desired style of spirit, and the connection this gives for the whisky-makers through design to spirit,” says White Peak co-founder Max Vaughan.

He describes the distillery’s spirit still as having an oversized pot (for the batch size) with a modest fill level, a tall and relatively thin neck and a gently upward sloping and long lye pipe, and finally a copper shell and tube condenser. Vaughan says the combination of these features encourages reflux/copper contact and the spirit to “work hard”, therefore helping to strip out some of the heavier compounds.

“We also run the still slowly which gives the still shape more influence and helps with hitting our desired cut points to produce a smooth and fruity, lightly-peated spirit,” he adds. 

The convoluted swan neck at Macduff distillery

The convoluted swan neck at Macduff distillery

Kinky 

Building a distillery from scratch isn’t a reality for everyone and on many occasions, especially when it comes to re-jigging older facilities, fitting in with the space can determine the set up of a swan neck.

Bacardi brand ambassador, Matthew Cordiner describes the Macduff distillery, which makes The Deveron, as a “bit of a Mad Hatter’s tea party”. Indeed, if a real swan had the neck from a Macduff still, it would either be able to see around corners or be in serious pain.

“Two wash stills have a right-angled kink in them [in the foreground above], which is pretty unusual, leading to the vertically mounted shell and tube condensers,” says Cordiner. “This was more about how to best fit them into the space than a flavour-led decision. But the fairly steep upwards sloping lyne arms will encourage more reflux and re-boiling action – meaning less lower volatility compounds will be able to make it through the first distillation run.”

The distillery also has a rather unusual spirit still set up – pretty small and narrow stills, giving lots of copper contact and very short lyne arms [in the background above], which are also angled upwards and have a right angled kink in them.

Don’t forget the condensers

“These would again encourage a bit more reflux, though any ‘lightness’ this might have brought is almost undone by having horizontally mounted shell and tube condensers,” Cordiner adds. “The horizontal condensers mean that less ‘weight’ is stripped from the spirit through copper contact. This creates almost a midpoint between a vertical shell and tube and an old fashioned worm tub, we do have a light/moderate sulphur character in the new make spirit because of this, too.”

Cordiner emphasises that it’s a combination of all of this, plus how the distillery makes its cuts, which creates the balance between fruitiness and cereal/nutty characters, as well as the signature ‘apple’ note The Deveron is known for.

Macduff stills

Macduff’s unusual spirit stills with swan neck and right angle lyne arm leading to horizontal condenser

It’s the way that you do it

“Still shape and configuration is really important but it is also down to how you run them,” he says. “If you take our Aultmore distillery for example, with its short stills and descending lyne arms, at a glance you would have thought they were producing a more robust style of whisky, but by the way in which they are run, we are able to create a light, grassy and biscuity style of whisky.”

And so, it is a truth universally acknowledged that it is the whole process combined that creates a spirit’s character – but there is no denying the swan neck plays an important part.

So important that the eagle-eyed Latinists among you will note the term ‘cygnus inter anates’ on the bottom of all Sipsmith bottles. A slogan created by Sipsmith co-founder Fairfax Hall, meaning ‘a swan among the ducks’.  

1 Comment on What the heck’s a swan neck?

The Nightcap: 19 July

It’s a bumper week for The Nightcap, with stories about Lizzo, Champagne, crystal, Snoop Dog and millennials. What a time to be alive. Welcome to yet another Friday! No, it’s…

It’s a bumper week for The Nightcap, with stories about Lizzo, Champagne, crystal, Snoop Dog and millennials. What a time to be alive.

Welcome to yet another Friday! No, it’s not a surprise sequel to the classic ‘90s flick Friday, though that would be pretty great. However, another Friday means another edition of The Nightcap, our weekly round-up of all the booze news stories. It’s almost like a movie, except much shorter. Which, honestly, probably a good thing. Did you see that superhero movie from earlier in the year? It was like nine hours long and didn’t even have an intermission to let me go get an ice cream. Take all the breaks you want reading The Nightcap this week. Grab me a Cornetto if you think about it.

So, on the MoM Blog this week we had Annie in charge of Cocktail of the Week, mixing up a Piña Fumada, and then she chatted to Ron Zacapa master blender Lorena Vásquez. Adam checked out the upcoming releases from Royal Salute – a blended malt and a peated treat. Henry took on a fun New Arrival of the Week which doesn’t even have a name, had a good nosey at some new Ocho Tequilas and continued the agave theme by having a natter with Björn Kjellberg.  Guest columnist Nate Brown turned his eye to the word ‘terroir’ and what it means for spirits marketing. Kristy met with Highland Park’s Martin Markvardsen and filmed a pretty detailed video interview with him, getting the scoop on all things Orkney. 

Oh, and then there was all this…

Yayyyyy Team MoM!

MoM marketing team scoops digital award!

We got all glammed up and headed to the big smoke on Wednesday night. Not just for cocktails (although we did head to the wonderful Swift afterwards) but to the UK Digital Growth Awards! And it was a particularly exciting evening. We picked up the In-House Team of the Year trophy for our marketing squad! It’s fair to say we were over the moon, and so proud of each other’s achievements. From the editorial and content teams to campaigns, film, email and proper geeky stuff like PPC, we genuinely love what we do. And it all loops back to sending the good people their booze! Hurrah!

Francois Saurel (The Serious)

Macallan parent company picks new leader for Asia Pacific region

Some big news just in from Edrington, The Macallan’s parent company. Frenchman Francois Saurel will be the new regional marketing director for Asia Pacific. The vacancy was created in March when the previous occupant, Igor Boyadjian, became managing director of The Macallan. Saurel who previously worked with beauty company Coty has spent over 20 years with luxury brands in both Europe and Asia. He will report to Boyadjian who commented: “I am pleased to welcome Francois to Edrington as the next regional managing director, Asia Pacific. His leadership skills, global luxury brands experience and his proven commercial track record, make him an excellent addition to an already talented team. Saurel said: “It is an honour to be leading the Edrington teams across Asia Pacific, a key strategic region for the business with many exciting opportunities and where Edrington is ideally placed to capitalise on premiumisation trends. Edrington is set up for significant long term growth, thanks to its unrivalled portfolio of brands, great people and unique culture.” Bon chance, Francois!

Seafood-specific Champers? Go on, then.

Piper-Heidsieck launches special seafood-friendly Champagne with Wright Brothers

Champagne house Piper-Heidsieck has created a special cuvée in conjunction with Wright Brothers. No, not the aviation pioneers from Ohio, that would be strange. No, these Wright Brothers are the London fishmongers. Glad we’ve cleared that one up. Anyway, this extra brut Champagne is called Essentiel by Wright Brothers. It’s drier than most Champagnes (only 5g of sugar per bottle) and it’s specifically designed to go with seafood, especially oysters and other shellfish. “We believe together we have created the perfect accompaniment for seafood and shellfish,” said Robin Hancock, co-founder of Wright Brothers. Emilien Boutillat, chef de cave at Piper-Heidsieck added: “A shared vision of sustainability and excellence made Wright Brothers the natural choice to visit us and take part in the creation of a bespoke Champagne to suit their seafood-focused restaurants. Champagne and oysters both strongly express their place of origin, and when enjoyed together make for a memorable moment.” Not so keen on seafood? We expect Essentiel probably tastes delicious with vegetarian options, too.

The Glencairn glass: taking over the world.

Glencairn now sells 65,000 whisky glasses a week

Award-winning Glasgow glassware firm Glencairn Crystal has just released some impressive figures. The company which supplies the likes of the Houses of Parliament, Liverpool Football Club, Diageo and the SWA with whisky tasting glasses, has been growing without a pause for 15 years. Sales have doubled sales every five years since 2004; in the latest figures Glencairn turned over £11.3m, up from £858k in 2004; now more than 65,000 Glencairn glasses are now sold per week globally. The world whisky boom has been great news for this family-owned business. Scott Davidson, new product development director said: “We are so proud of the success we have achieved in this past year. Our hardworking team and the worldwide growth of the spirits market, specifically whisky, has meant that we have been able to capitalise on what we do best – provide clients with a high-end customer service they can’t get anywhere else.” So let’s raise a glass, a Glencairn Tasting Glass, to this great Scottish success story. 

Happy 5th birthday, team ELLC!

Happy fifth birthday, East London Liquor Company!

On Monday we headed to deepest, darkest Bow to join some very special celebrations: East London Liquor Company just turned five! The distillery, bar and restaurant made the most of the weather, with guests spilling out across the courtyard, enjoying a barbeque, G&Ts and, in true ELLC style, Negronis on tap. It was a delight! An additional highlight? A gorgeous cake with sparklers for candles, and a really cute dog pottering about the place. Yes please. We highly recommend a visit: there’s a cocktail bar complete with seasonal menu, the food has a strong Italian emphasis, and you can check out the gorgeous stills while you sip! The distillery is open for tours, too. Check out the ELLC site for more details, or snap up a gin, vodka or rum right here. More whisky to follow!

I mean, fizz always makes travel better

Searcys Art of Travel launch with Sipsmith and Veuve Clicquot 

If your Eurostar trip feels like it’s missing that final touch, we might have just the ticket! Searcys Champagne Bar at St Pancras station is kicking off the summer with its brand new The Art of Travel Afternoon Tea, a collaboration with Veuve Clicquot, GlobeTrotter and Sipsmith Gin. Each of the 12 booths (it’s the longest Champagne bar in Europe, don’t you know) represents a different European destination, while the table has been transformed into a map alongside rather aesthetic pastel seating. Meanwhile, the tea itself brings together tasty delicacies from different European cities, from passion fruit Swiss meringue pie to smoked salmon crumpets. There’s even an avocado and quinoa wrap for the more health-conscious. The best part is, it’s even served in a suitcase! No kidding. To sip on, of course there’s a selection of delicious Veuve Clicquot Yellow Label, Rosé and other cuvées, or a whole host of cocktails showcasing Sipsmith Gin. Best of both worlds is the scrumptious ‘Take on the French 75’, which marries both gin and fizz! It’s available now until 9 September, and while you’re there just don’t forget to push the ‘Press for Champagne’ button. You’re welcome.

Drop it like it’s hot

The Coral Room brings actual Gin & Juice to Snoop collab

Have you heard the news? The Coral Room will be channelling its inner Snoop. How, you wonder? Well, the team will be serving Gin & Juice slushies at Soho’s Dogg House. It’s all in aid of one of the summer’s biggest footwear collaborations – Duke + Dexter and Snoop Dogg’s Limited edition loafers and sliders. There’s a delicious colour palette too:  leafy and acid greens against coral – that’s the shoes and the drinks. The Coral Room team will be bringing the West Coast lifestyle with its Gin & Juice serves. To add to the atmosphere, a DJ will play some of the iconic artist’s most famous work, while screening his best music videos. It’s the perfect backdrop to the limited-run collaboration. The Coral Room and its Gin & Juice will take up residence at 40 Berwick Street until 21 July, where the artists will be showcasing all 15 styles from the collection.

She like chardonnay, get better over time

Absolut teams up with Lizzo for a juicy summer

The new drink of the summer? According to Absolut, Absolut Juice is set to be the must-have spirit of the season. A new base for spritzy serves, it’s available in two delicious flavours: Strawberry and Apple. There are no artificial flavours, each drink is made with 5% real fruit juice, and at 99 calories per serving, it’s a lighter option, too. The most exciting thing? It’s in partnership with actual Lizzo! “When I heard Absolut was launching a new product called, ‘Absolut Juice’ it was like they made it just for me,” the Juice and Cuz I Love You singer said.  “It’s an honour to celebrate the success of my first single with Absolut’s new product launch and the synergy is almost too perfect.” The drinks you could make with the new ‘juicy surprises’ include the Absolut Juice & Soda (you’ll need 1 part Absolut Juice and 2 parts Club Soda) and the Absolut Juice Spritz (1 part Absolut Juice, 1 part Club Soda and 1 part Sparkling wine). If you’re feeling more adventurous, there’s also the Absolut Juice Strawberry Punch, with 1 ½ parts Absolut Juice Strawberry, 1 part lemonade, ½ part cranberry and a splash of club soda, garnished with a lemon peel. Another plus? They have a recommended price of US$19.99. We’re hoping both Strawberry and Apple will arrive at MoM Towers later in the summer!  

What cycling in 40°C looks like

Mentzendorff cycling team braves heatwave to raise £35,000 for The Benevolent

From 24-28 June, Equipo Mentzendorff slipped into their skin-tight cycling gear, got on their bikes and rode around Tuscany to raise money for The Benevolent Charity, an organisation that provides help and support to members of the UK drinks industry and their families. During the so-called ‘Giro di Toscana’, the team, made up of Mentzendorff staff members, customers and consumers, covered 300km during the recent heatwave with the thermometer hitting 40°C every day. Tough work – but they raised £35,000 for the charity! Mentzendorff is the agent for Bollingers Champagne, Taylor’s Port and many other big names, as well as producing a legendary brand of kummel. Team leader Andrew Hawes said: “I would like to thank the twelve riders, our support team and our incredible hosts, Ciacci Piccolomini and Fertuna, for their amazing efforts. Thank you also to everyone who has supported us and donated to this great cause.” Ross Carter, CEO of The Benevolent added: “We are incredibly thankful to Team Mentzendorff for their on-going support of The Benevolent and a huge congratulations for nearly doubling their fundraising target and for doing so in such intense climatic conditions!” Well done to everyone concerned. 

Join the Zero Likes revolution

And finally… Kahlúa reckons millennials are missing out on life’s key moments because phones

Kahlúa brings us some hilarious and somewhat concerning news this week, as the brand took it upon itself to survey a group of millennials about social media. The stats are… interesting. Over 90 percent believe it’s important to live in the moment, while, rather conversely more than half have also missed an important moment because they were too busy trying to capture it on social media! Perhaps even more alarmingly, one third of those surveyed said they would miss social media more than sex if they were stranded on an desert island. Geez. So, Kahlúa teamed up with actress Jackie Cruz (who you’ll likely recognise as Flaca from Orange is the New Black) to put on the Zero Likes Given exhibition in New York! Fabulous pictures without a single like on Instagram will be displayed, to ease the pressure of likes. Speaking of which, the coffee liqueur brand also created the Bottom Nine website, which generates your nine least liked pictures on Instagram! Go on, try it. We promise it’ll be funny.

Have a wonderful, phone-free weekend, folks!

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The Nightcap: 8 June

Jack Daniel’s-maker Brown-Forman lines up a new CEO, World Gin Day hype aplenty, and fizz in space? It can only be The Nightcap! It’s Friday and the world’s most eclectic…

Jack Daniel’s-maker Brown-Forman lines up a new CEO, World Gin Day hype aplenty, and fizz in space? It can only be The Nightcap!

It’s Friday and the world’s most eclectic round-up of booze newses is back for another week! We’ve got a whole host of hot-off-the-press product launches, bar happenings galore and incoming CEOs up our sleeves. But first, let’s look back on the week that was…

While we were all recovering from the mega week-and-a-bit of Fèis Ìle 2018, Annie was bar flying-it-up at Artesian as the renowned bar team unveiled a new menu. Then, on Tuesday, she hightailed it over to The Zetter Townhouse to check out its partnership with cocktail maestro Tony Conigliaro… It’s a hard life.

On Wednesday, we had a look at your top 10 gins across Master of Malt to make what we think is a cracking list of must-tries ahead of World Gin Day (it’s tomorrow, team! Perhaps there’s just enough time to sneak in a next-day delivery…). Sticking with a theme, yesterday Adam caught up with Alex Kammerling, who just happens to have released a Kamm & Sons gin! Good timing, right?!

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Get ahead with our ultimate Mother’s Day gift guide!

Mums (and mum-like figures*) are pretty great. They listen to us moan when we get a parking ticket. They talk us out of buying life-sized Bigfoot statues. Some of them…

Mums (and mum-like figures*) are pretty great. They listen to us moan when we get a parking ticket. They talk us out of buying life-sized Bigfoot statues. Some of them bake nice cakes. Mother’s Day (Sunday 11 March**) is an excellent reminder to make a fuss of her, and we reckon you should make the most of it.

For the most part, sweet treats are predictable and flowers scream ‘I bought this gift less than 10 minutes before coming over’. We’ve got a few preliminary suggestions, however. A statue of Putin riding a bear topless over Russia? A yodelling pickle? This unnecessary wall decal?

Perhaps not. If you’re keen to go one better than your siblings, buy her a bottle of something lovely this Mother’s Day. Better still, whip her up a cocktail with said booze. And you know what? She’ll probably share it, because she’s your mum and that’s what mums do.

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Oyez, oyez, win some Gin on Twitter!

All November, we at MoM Towers will be giving away (that’s right, giving!) free Gin! We know you love Gin…everything from the Professor’s Bathtub Gin, to Sipsmith Gin, to Tanqueray…

All November, we at MoM Towers will be giving away (that’s right, giving!) free Gin! We know you love Gin…everything from the Professor’s Bathtub Gin, to Sipsmith Gin, to Tanqueray Gin, to Hendrick’s Gin… I could go on.

We’ve teamed up with those crafty chaps at The Gin Blog to celebrate their brand-spanking new (and portable!) version of The Ginvent Calendar! Loaded from top to tail with a stable of delicious gins to keep each day in December merry and bright—the first 24 days, that is!

That’s right, Gin Lovers, it’s a Gin Advent Calendar (get it? Ginvent??) and we’re giving away a full-sized bottle version of each of the precious drams inside the 24 doors of the calendar. To win, all you have to do is enter!

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Summer Fruit Cup from Professor Ampleforth

So – Summer’s here. Sort of. From time-to-time. When it’s not flooding or what-have-you. With this in mind, Professor Cornelius Ampleforth has turned his attention to perhaps the most quintessentially…

So – Summer’s here. Sort of. From time-to-time. When it’s not flooding or what-have-you.

With this in mind, Professor Cornelius Ampleforth has turned his attention to perhaps the most quintessentially British drink that there is – the Summer Fruit Cup.

Now – it’s worth noting that there are several other cups on the market, from the Ubiquitous Pimm’s, through several distillers’ own recipes (Chase is rather good – coming soon – watch this space) to the really rather excellent Sipsmith. There was one thing that the Professor had deemed to be missing from all of these concoctions though – pure, distilled Madness*.

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