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Master of Malt Blog

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The Nightcap: 14 June

Cheesemongers, distillery expansions and cucumbers – all this and more in the latest edition of The Nightcap! Right, before we get to the usual incredibly tangential reference that somehow links…

Cheesemongers, distillery expansions and cucumbers – all this and more in the latest edition of The Nightcap!

Right, before we get to the usual incredibly tangential reference that somehow links our weekly round-up of booze news stories to something like aliens being late for a dentist appointment or whatever, we figured we’d just remind you yet again that Father’s Day is this weekend. You haven’t forgotten to get that father figure of yours a present like some of us, have you? (Don’t ask how we did that while continuing to shout about Father’s Day, we have no idea). If you’re in the UK, check our weekend delivery options for your address in the checkout if you have forgotten and send some superb spirits to your dad! Anyway, you ever meet an alien who’s late for a dentist appointment? Me neither. Aliens don’t have teeth. You know what they do have, though? An appreciation for the latest stories from the world of drinks!

On the blog this week we launched a new #BagThisBottle competition where the prize is the delightful and delicious Teeling 24 Year Old – Vintage Reserve Collection! Ian Buxton then talked whisky and honours in his guest column in light of Johnnie Walker master blender Dr Jim Beveridge receiving an OBE, while Kristy reported on the news that Diageo’s €25 million Roe & Co whiskey distillery has started production in Dublin. Annie had a busy week, starting by looking at booze from celebrities who are less ‘Who’s Who’ and more ‘Who? No, seriously, who?’, as well as ways to combine your cuppa with a cocktail and pair whisky with food. Elsewhere, Henry spoke to Karyn Noble about her Global Distillery Tour book, made Fortunella Golden Orange liqueur our New Arrival of the Week, and The Mellow Yellow our Cocktail of the Week, while Adam sat down for a chat with Wild Turkey’s master distiller Eddie Russell.

On with the news!

Buffalo Trace ‘marches ahead’ with huge distillery expansion

Did you know Buffalo Trace Distillery was investing an enormous US$1.2 billion in its distillery? Yep, to counter stock issues, the producer has been on it. The whopping project started back in 2016 and has already seen the construction of four new barrel warehouses and a $50 million bottling hall that’s almost finished. Next up? Three more warehouses (insulated and heated during winter months for prime maturation conditions); a new cooling tower to manage the temperature of the mash; four new 92,000 fermenters, and new handling equipment in the dry house. The visitor centre is also primed for expansion after a record 231,523 passed through the distillery gates in 2018. Phew. “We’ve been increasing production for many years now. We’ll fill more barrels this year than ever before in our 246-year history,” said senior marketing director, Kris Comstock. “Many of our bourbons are aged for eight years or more, so although we have far more than a decade ago, demand continues to outpace our supply of mature bourbon. There will be more available every year, but it will be a while before bottles are readily available on liquor store shelves. While we’re flattered these brands have become so popular, we do understand the frustration our fans are experiencing when they see empty store shelves. We promise we are doing everything we can, but we can’t speed up the ageing process, so we just ask for continued patience.” We reckon it’ll be worth waiting for.

The Nightcap

Fords Gin joins impressive range of spirits at Brown-Foreman

Brown-Forman to acquire Fords Gin

The Brown-Forman Corporation announced this week that it has reached a definitive agreement to purchase The 86 Company which will add Fords Gin to a growing portfolio that includes brands like Jack Daniel’s, Woodford Reserve and GlenDronach. The 86 Company’s Simon Ford and 8th generation master distiller Charles Maxwell of Thames Distillers created Fords Gin together using a blend of nine botanicals including juniper, coriander seeds, lemon, bitter orange, grapefruit, cassia, angelica, jasmine and orris root. Pleasingly, Ford and The 86 Company team will remain in key roles building and crafting of Fords Gin. “Brown-Forman is a great partner to bring Fords Gin to more bartenders and consumers in the U.S. and around the world while keeping our commitment to producing a unique, high quality, mixable gin,” said Simon Ford, “We’re extremely thankful to all our supporters who have been championing the brand since the beginning and look forward to seeing what the future holds with our new collaborators.” Lawson Whiting, president and CEO of Brown-Forman, added: “Fords Gin is a unique brand with terrific momentum in one of the fastest growing categories in spirits. We look forward to building Fords Gin into another iconic brand in our portfolio.” The purchase is subject to ‘customary closing conditions’ (if they don’t ask for a replica of Scrooge McDuck’s Money Bin from DuckTales it’s a wasted opportunity) and is expected to be completed within 30 days.

The Nightcap

Edrington-Beam Suntory’s Bowmore Distillery is one of many who will enjoy this news

Raise a dram! Whisky is set to grow by 6% by 2022

The Edrington-Beam Suntory UK soothsayers have been hard at work: the company has just published its Whisky Yearbook, and the numbers make compelling reading. According to those running the sums, the UK whisky category will be worth a whopping £2.44 billion by 2022, up by more than 6% on 2018 levels. More specifically, an increase in “accessibly priced” expressions will propel Scotch single malt growth by more than 11%, while American whiskey is expected to climb by almost 8%. But it’s “emergent” sub-categories that are primed to soar. The value of Irish whiskey as a whole is projected to advance by almost 21% to 2022, with single grain predicted to explode by a whopping 96%. Japanese whisky can expect a 44% boom, while Canadian whisky, from the smallest base of the four, is set to see a 36% increase. “Irish and single grain whiskies have been real success stories over the past twelve months – sharing rapid growth on an already strong base of both volume and value in the market,” said Mark Riley, Edrington-Beam Suntory UK MD. “We expect both to play a greater role in shaping the wider market in the coming years. The supply challenges that have arguably held back growth in Japanese and Canadian whiskies have eased. While there remains a challenge securing enough liquid from leading brands from both nations to satisfy UK demand, there is far greater supply forecast and we predict we will see growth as a result.” More whisky to go around? Tip top news indeed! Let’s hope the number of consumers continues to grow too.

The Nightcap

Eight Lands Organic Speyside Gin and Eight Lands Organic Speyside Vodka

Eight Lands organic Speyside Gin and Vodka launches

The newly-built Glenrinnes Distillery has announced the launch of its first products: Eight Lands Organic Speyside Gin and Eight Lands Organic Speyside Vodka, both made from 100% organic ingredients and Speyside spring water. Eight Lands, set at the foot of the Ben Rinnes mountain in Speyside and named after the eight different counties that are visible from its top on a clear day, is a family-owned and run business developed by the father and stepson team of Alasdair Locke and Alex Christou. The purpose-built 5,400 sq/ft distillery contains a bespoke 1,000-litre pot still and a two ten-plate rectifying columns built by local specialists, but there are currently no plans to make whisky as the team wants to focus on making quality white spirits. Speaking of which, Eight Lands’ first gin will be a London Dry with a juniper-forward profile which is complemented by locally-foraged botanicals, while its vodka was made using organic barley and wheat, a combination of pot and column stills and an unusual two-stage fermentation process. Both are available directly from the distillery and its website (www.eight-lands.com). “I genuinely believe that we have created something special with our organic vodka and gin, and I’m really proud of the team at the distillery for the hard work and passion that they have put into this,” Christou commented. “We have ambitious plans to build the Eight Lands brand globally in the months ahead and I know that my family and our production team are incredibly excited about sharing our spirits with both the UK and other markets.” Glenrinnes Distillery is open for tours and tastings with the distillery team, so go check it out for yourselves, folks! We’ll be doing the same thing very, very soon…

The Nightcap

Only ten bottles of this stuff are available outside Mexico,

World’s most expensive Tequila (probably) goes on sale in London hotels

Only ten bottles of Maestro Dobel 50 1•9•6•7 Extra Añejo Tequila are available outside Mexico, and Master of Malt got to try one. It might be the world’s swankiest Tequila, it is certainly extremely expensive. Just a measure will set you back around £200. The other nine bottles (sorry, we finished the tenth with help from assembled bartenders and journalists) will go to some of London’s choicest hotels: the Lanesborough, the Rosewood, the Mandarin Oriental and the Connaught where they will sit “the shelf just above the top shelf”, as brand ambassador Oliver Pergl put it. So why is it so expensive? Well, it is extremely rare but it’s not 50 years old. It was created for the 50th birthday of Juan Domingo Beckmann (born in 1967), from the family who own Jose Cuervo, who started the Maestro Dobel brand. It’s a blend of five to seven-year-old spirits aged in a mixture of new American and French oak, blended and finished in sherry casks, though heavy hints were dropped that it contains some much older spirits from Beckman’s private cellar. It certainly tasted extremely mature and opulent, very creamy and smooth with dried fruit sherry cask notes. At times it was like a Cognac, sometimes like an old Latin American rum, but always with that vegetal agave note as the spine. The Maestro Dobel 50 demonstrates a mastery of wood that would impress a Scotch whisky blender. We were lucky enough to drink it alongside a feast especially designed to go with Tequila by Brazilian chef Rafael Cagali from Da Terra in Bethnal Green. So, if you’ve just sold your screenplay to Steven Soderbergh, we’d recommend you give it a go. But if you haven’t, which is most of us, the Maestro Dobel Diamante is pretty delicious too.

The Nightcap

There are few sites more beautiful than this

St-Rémy Brandy launches collaboration with cheesemonger Rodolphe Le Meunier

We all know the joys of a classic cheese and wine pairing (if you don’t, remedy this situation immediately), but how many of us realise how well cheese goes with brandy? Well, we certainly do here at MoM Towers, thanks to the French brandy experts St-Remy, who kindly invited us to enjoy them both at Le Pont de la Tour in London last night in the company of Neil Ridley and Joel Harrison, St-Rémy’s master blender Cécile Roudaut and international cheesemonger (amazing job title) Rodolphe Le Meunier. He’s a big cheese in the world of, err… cheese, having received awards such as Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2005 and 2007 for his milk-curdling work and recently setting a Guinness World Record for the largest ever cheeseboard (imagine the party that night). The gastronomic collaboration was brought to life by Roudaut and Le Meunier, who worked closely to distinguish the perfect pairings, developing delights such as St-Rémy XO paired with Old Mimolette (superb), St-Rémy XO with wood-smoked goat cheese (inspired) and St-Rémy VSOP with Swiss Gruyere (I would happily murder a human person for more of it). “France is well-known for its diversity of cheeses, but up until now, nobody has thought to associate them with brandy. It’s truly an entirely new tasting experience,” Roudaut said. “Working with a ‘World’s Best Cheesemonger’ as well as ‘One of the Best Craftsmen of France’ has been a fantastic experience. Rodolphe isn’t any ordinary cheesemonger. I’ve discovered in him someone extremely creative, and so full of ideas. It was really exciting to work on associating cheese with St-Rémy brandies.”

The Nightcap

It would have been rude not to have a sample, or two…

MoM tastes Bimber Distillery’s upcoming expressions

We had a little nose around London’s Bimber Distillery this week in the name of brand new whisky, with a tour from brand ambassador Lukasz. The distillery was founded in 2015 by Dariusz Plazewski, a third-generation Polish moonshiner; Bimber is actually the Polish word for moonshine. We arrived just in time to catch spirit coming straight off the two direct-fired copper pot stills, Doris and Astraea. We started off by trying both peated and non-peated new make spirit, both of which weighed in at around 60% ABV! Hardcore. Although it was surprisingly easy to drink, little surprise that Jim Murray scored it 96.5 in his bible. Then, very excitingly, we previewed three of the single malt whiskies which are expected to be released in September this year. There was the sweet, vanilla and toffee heavy Re-Charred Cask, super Christmassy Sherry Cask and tropical fruit-filled Bourbon Cask. Each expression was somebody’s favourite, and they were all delicious. We even got a sneaky taste of Fortunella liqueur and Da Hong Pao Tea Gin, just for good measure, and life is all about balance, right? This truly is a craft distillery with everything done by hand, including the labelling and bottling. Not an automated machine in sight. It’s an incredibly exciting time for this relatively small distillery, having recently launched its Founder’s Club and just months away from its first London single malt. Watch this space!

The Nightcap

Movies & Malts: a perfect combination

Laphroaig launches partnership with Picturehouse Cinemas

Picture this: Laphroaig has launched a collaboration with cinema network Picturehouse Cinemas. The partnership plans to push the Islay distillery’s profile to a host of new consumers as part of the brand’s ‘Opinions Welcome’ campaign, which invites people to discuss and share their opinions of the distinctive whisky. A very brave thing to do in this time of internet comment sections (everyone who writes on ours is lovely, of course). Previous opinions include “the perfect gift for someone you love or hate… or haven’t made your mind up about” and “smells like medicine. Tastes like soil. My whisky of choice”. The collaboration will entail #OpinionsWelcome content and advertisements shown on-screen. But the really cool part? Laphroaig will be available to be sampled by cinema-goers who visit the 25 Picturehouse venues across the UK and bar staff will receive training in all things Laphroaig so they can create cocktails like the Popcorn Old Fashioned or a Laphroaig & Ginger. A peaty dram/cocktail while watching a film? The people’s voice (or maybe just mine) has finally been heard. “Partnering with Picturehouse Cinemas is a fantastic opportunity for Laphroaig as it gives us the chance to put our much-loved but divisive whisky into the glasses of new consumers, encouraging them to share their unique thoughts,” Nick Ganich, head of Beam Suntory Brands at Edrington-Beam Suntory UK said. “Cinema always stokes healthy debate, so it felt the ideal match to include Laphroaig, which instils similarly strong but divided opinion. Luckily, we welcome them all and we can’t wait to hear what people think.” The partnership between Laphroaig and Picturehouse Cinemas will start in June 2019 and continue throughout the year.

The Nightcap

The flagship bottling is a 1994 vintage Springbank, aged in an antique ex-sherry hogshead

Douglas Laing unveils Super-Premium XOP ‘The Black Series’

Douglas Laing has been busy, as this week it revealed a brand spanking new extension to the Xtra Old Particular range. Behold, XOP The Black Series. The flagship cask in the series is a 1994 vintage Springbank, aged in an antique ex-sherry hogshead and bottled at cask strength, 47.7% ABV over 25 years later. According to Douglas Laing, the bottles house “dark fruited, subtly smoked, leathery and chocolatey spirit within”. It sports quite the decadent packaging too, with a monochrome scheme alongside gold foil detail. Each bottle is hand-filled with an embossed metallised label, glass stopper and even the signatures of Fred and Cara Laing, and, naturally, comes in a luxurious black moleskin case with a certificate of authenticity. Regarding the new series, Cara Laing, director of whisky, noted: “The maiden release in this new Single Cask Series certainly sets an exceptionally high benchmark for future bottlings, and we are poised to rise to that challenge!” Considering that, we eagerly await future bottlings. The 1994 Springbank is expected to retail for £800 throughout Europe and Asia, so definitely keep a lookout on your favourite online retailer. Mind you, there are only 148 bottles, so you’d better be snappy.

The Nightcap

You’ll have to get down there yourselves to see the brand ambassadors dressed in ‘cucumber collectors’ outfits

And finally… Hendrick’s goes bananas for World Cucumber Day

Whereas most gin brands get behind World Gin Day (8 June) or National Martini Day (19 June), for Hendrick’s it’s all about World Cucumber Day on 14 June, that’s today! At airports around the world including Changi, Bangkok, Hong Kong, Kuala Lumpur, Heathrow, Gatwick, Stansted, Schiphol, Frankfurt, Munich, Barcelona, Madrid, Dubai, Dublin, Istanbul, Vienna, Brussels, São Paulo, JFK, Bogota, Rio and IGL Canada, Hendricks will be putting on eccentric displays to celebrate its signature botanical and garnish. There will be cucumbers specimens displayed in special jars, as well as gifts when you buy a bottle of Hendricks and interactive experiences. Oooh modern! The thing that really caught our eye, however, was the promise of Hendrick’s brand ambassadors dressed up in special ‘cucumber collectors’ safari outfits complete with ‘cucumber collector catchers’ ie. nets. Sounds completely bananas, sorry, cucumbers.

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Fantastic Father’s Day Gifts

Father’s Day is coming; you need a gift. But there’s no need to panic. We’ve got all kinds of fantastic booze-based presents right here! On 16 June we have a…

Father’s Day is coming; you need a gift. But there’s no need to panic. We’ve got all kinds of fantastic booze-based presents right here!

On 16 June we have a welcome opportunity to show our dads how much we appreciate them. Father’s Day is when we say thanks and give a little bit of love to the father figures in our life. But man can they be hard to buy for.

That’s why we’re here to make it easier. From tasting sets to gift vouchers, our snazzy Father’s Day gift ideas page complete with our shiny new gift finder – we’ve got it all. It’s so simple you’ll be wondering why you ever thought you’d need to leave the house. You should never want to leave the house. Inside is warm and has Netflix.

We’ve also rounded-up a spectacular range of drinks in one handy little blog post just to give you an idea of the kind of treats you can buy for your old man. It beats socks, right?

Happy Father’s Day, all!

The Father’s Day Whisky Tasting Set 2019

Yer da loves whisky, right? But which whisky? What style does he like? Do they have a preference of distillery? What if you get it wrong? These are all questions that can go through the mind of someone trying to buy their dad whisky. But in the The Father’s Day Whisky Tasting Set 2019 (an exclusive made for us by our good friends Drinks by the Dram), none of this matters. That’s because each set contains five different 30ml drams of terrific whisky from world-class producers, so there’s bound to be something he loves inside.

What’s inside?:

The contents of the The Father’s Day Whisky Tasting Set 2019 includes: Tamdhu 10 Year Old, Lagavulin 8 Year Old, 1792 Small Batch, Cotswolds Single Malt Whisky and Johnnie Walker Green Label 15 Year Old.

The Father’s Day Gin Tasting Set 2019

Drinks by the Dram have created, just for us, the perfect Father’s Day gift for any gin lover. This tasting set features five different 30ml drams of delicious gin from a range of superb producers, exactly the kind of thing you’d want if you were looking to find a new favourite juniper-based libation…

What’s inside?:

The contents of the The Father’s Day Gin Tasting Set 2019 includes: Hernö Gin, Salcombe Gin – Start Point, Elephant Gin – Elephant Strength, Japanese Gin and Rhubarb Triangle Gin (That Boutique-y Gin Company).

Glengoyne 12 Year Old

An especially approachable bottling for newcomers and a welcome dram for experienced whisky drinkers alike, Glengoyne 12 Year Old is a wonderfully-made whisky with a clean, fresh profile and plenty of depth of flavour. You just can’t go wrong with this one.

What does it taste like?:

Toffee apples, a little acacia honey, nectarine in syrup and spice, over-ripe grapes, coconut milk, oak spice and coffee supported by toasted barley and chocolate ice-cream in the background. Yum!

Peaky Blinder Spiced Dry Gin

One for the Tommy Shelby fans out there. For those not in the know, the Peaky Blinders were a street gang from the late 19th/early 20th Century that became the basis for a very popular TV show. This spicy gin is no gimmick, however, as its medals at both the San Francisco World Spirits Competition and the International Spirits Challenge in 2018 demonstrate.

What does it taste like?:

Ginger and black pepper make for a spicy opening, though well balanced by ample helpings of ripe orange, oaky cassia, oily juniper, and hints of eucalyptus and coffee bean.

Rumbullion!

If rich, full-bodied rums are what you’re looking for this Father’s Day, then look no further than the proudly maritime Rumbullion! Part of the fantastic Abelforth’s range, this spiced rum was created using a blend of high proof Caribbean rum, creamy Madagascan vanilla, zesty orange peel, a handful of cassia and cloves and just a hint of cardamom.

What does it taste like?:

Intense, sweet vanilla, flamed orange zest, cardamom, old-fashioned cola, Manuka honey, molasses, candy floss, toffee apples, crème brûlée and a fabulous mix of thick cut bitter orange marmalade and tingling, zinging spices from cloves and cinnamon.

Forest Gin

A family-made small-batch gin, Forest Gin is a real labour of love. Karl and Lindsay Bond made it using their own copper condenser with local spring water as well as a blend of classic gin botanicals (think organic juniper berries and coriander seeds) and bundles of foraged botanicals (wild bilberries, gorse flowers, raspberries and local moss) from Macclesfield Forest which were processed using a pestle and mortar. That’s dedication.

What does it taste like?:

Plenty of earthy forest floor notes, sweet berries, moss, rooty liquorice and spice from cassia and cinnamon.

WhistlePig 12 Year Old Oloroso Cask – Old World (Master of Malt)

Why not make your father feel really special this year by getting him a gift he can’t find anywhere else, like this Master of Malt exclusive bottling of 12-year-old rye whiskey from WhistlePig! Finished exclusively in Oloroso sherry casks and released as part of the Old World series, this is a sublime sherried rye whiskey.

What does it taste like?:

Bucketfuls of dried fruit, with sweet caramel and vanilla, new leather, wonderful rich sherry notes and a pinch of tobacco alongside prominent warming spicy notes and orange oil.

Manchester Gin

Emblazoned with the bee from Manchester’s coat of arms and featuring the dandelion and burdock root, Manchester Gin is a delightful celebration of the North. It was created with 12 botanicals in total, including juniper, ground almond, coriander, angelica and citrus peels, all of which were distilled in Wendy (a copper pot still, just to be clear) by couple Jen Wiggins and Seb Heeley (who aren’t copper pot stills, just to be even clearer). A string of awards has followed since its release, which should come as no surprise to anyone who’s tasted it.

What does it taste like?:

Earthy and creamy with a pleasant sweetness and balancing juniper and citrus.

Rémy Martin 1738 Accord Royal Gift Pack with x2 Glasses

If you want to really spoil the father in your life this year, then why not get him a delightful gift pack? This particular edition features a beautiful pair of glasses perfect for enjoying a 70cl bottle of Rémy Martin’s stunning 1738 Accord Royal, a Cognac created to celebrate Louis XV’s decision to grant a young Rémy Martin the right to plant new vines on his land (banned in France at the time) with the Accord Royal in, yes, you’ve guessed it, 1738.

What does it taste like?:

Ripe fruit and vanilla with a slightly herbal vinous note and pronounced, but not overpowering, oak finish.

Fortaleza Añejo

A family occasion should be celebrated with a good bottle of booze created using generations of knowledge passed down through a rich family history. That’s exactly what Guillermo Sauza had on his side when he launched Fortaleza in 2005, bringing back the traditions of previous generations at the family distillery to make expressions like this delicious añejo, which was aged for 18 months in American oak casks.

What does it taste like?:

A beautiful combination of agave and butterscotch, sultanas and mixed peels. Oily, complex, outstanding.

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The Nightcap: 26 April

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

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

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

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

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

The Nightcap

Samples are flowing off the stills!

Lagg Distillery kicks off whisky production

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

The Winchester Distillery’s range – for now…

Winchester Distillery reveals expansion (and crowdfunding!) details

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

The mouthwatering result of globe-spanning teamwork

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

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

The Nightcap

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

The Dalmore sets sail on Queen Mary 2 cruise ship

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

The Nightcap

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

Hedgepig gives a helping hand to hedgehogs with new gin liqueur

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

The Nightcap

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

Macallan master distiller joins Bladnoch

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

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

Laki Kane’s Georgi Radev launches tiki tome

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

The Nightcap

Introducing: Benromach Cask Strength Vintage 2008 Batch 1

Benromach launches new cask strength expression

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

The Nightcap

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

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

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

The Nightcap

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

Ncn’ean offers whisky-making internships for women

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

Hannah Lanfear, Phil Duffy, and plenty of Cognac

Culture Cognac champions Cognac cocktails – we approve

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

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

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

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

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

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Sustainable cocktails with Patrón Tequila

Protect the planet *and* enjoy a delicious drink? Newsflash: it can be done. To celebrate Earth Day, Patrón Tequila demonstrates how to level up your kitchen leftovers and create ‘cocktails…

Protect the planet *and* enjoy a delicious drink? Newsflash: it can be done. To celebrate Earth Day, Patrón Tequila demonstrates how to level up your kitchen leftovers and create ‘cocktails with a conscience’…

Earth is pretty cool, so it’s a terrible shame that collectively we suck at taking care of it. Things aren’t shaping up too great right about now – the world’s natural ecosystems are more fragile than ever, and the entire human race could well be extinct within a couple of hundred years. But perhaps worst of all is that our recklessness is upsetting David Attenborough. And he isn’t even angry, just disappointed.

In times like these, we could all do with channelling a little more of Sir David and his environmental savviness in our everyday lives. And, well, should the world’s most beloved broadcaster ever trek through the uncharted wilderness of my kitchen in search of a Tequila tipple, I imagine he’d like the liquid he happens upon to be as planet-friendly as possible. This is where Patrón comes in.

The veritable hipsters of spirits sustainability, Patrón’s production team adopted green practices long before it was cool or ‘on-trend’ to do so. Patrón was the first Tequila distillery to install a natural gas pipeline as its main energy source, reducing carbon dioxide emissions and improving air quality.

It composts 100% of its leftover agave fibres from distillation, which creates more than 5,500 tons of natural fertiliser a year for Hacienda Patrón’s vegetable garden – in turn providing food for its 1,200 staff. The Tequila giant even developed a water treatment system that turns residues from distillation known as stillage into clean water.

Safe to say, the folks at Patrón are doing their bit for the planet, and they’d quite like us to follow suit – all while having a bit of fun doing so. Which is why the brand has partnered with The Conduit, a London-based members’ club with a social and environmental purpose, to host  Cocktails with a Conscience.

As well as learning the tricks to transforming regular kitchen waste into high-quality cocktail ingredients, masterclass attendees will enjoy a three-course dinner designed by the venue’s executive chef, Merlin Labron-Johnson, paired with Patrón drinks featuring leftovers from the preparation of each dish.

Patron

Sustainable can be beautiful

“Reducing waste and repurposing leftovers to create cocktail ingredients is not just an ethical commitment for the industry, but also a creative and enjoyable challenge”, explains Walter Pintus, bars operations manager at The Conduit, adding that it gives bartenders the opportunity to create “distinctive and bespoke syrups and infusions”.

Take the coffee infusion for his cocktail, Salt of the Earth, the recipe for which can be found below. “When your bar serves around 500 coffees a day, you end up with tons of coffee grounds to bin, but these still offer amazing tasting notes,” Pintus explains. “By infusing coffee grounds with salt and vanilla for 24 hours before filtering it with boiling water, we have created a captivating saline coffee solution that pairs very well with the smoky notes of Patrón Añejo.”

Can’t make it? Live too far? No worries. Patrón has partnered with some of the most progressive bars in the world to give their locals a taste of cocktails with a conscience. Cub, Eve, and Scout in London will be showcasing a specially-created sustainable serve, as is Stairs Bar in Berlin, Dr Stravinsky in Barcelona, Himkok in Oslo, Dogma in Antwerp, Laurels Bar at Caesar’s Palace in Dubai, Yes Please Bar in Manila, Martini Bar in Singapore, Ends and Means in Melbourne, Cannery & Rye Co in Shanghai, Hope & Sesame in Guangzhou, and Trunk Hotel in Tokyo.

Or you could just stay at home. Here, Pintus shares his top tips for DIY bartending with sustainability in mind…

Swot up

Before you start experimenting, do a bit of research and homework, he says. “As easy as it might sound, making cocktails using kitchen leftovers requires a little understanding of the natural properties and tasting profile of your ingredients as well as of some chemical and cooking processes”. When creating Earth Apple, the recipe for which is below, Pintus wanted to reduce the milk waste from cappuccinos. “By reheating this milk and adding vinegar, you drive a separation of the lactose, and the remaining milk whey can be used to convey roundness and a kick of acidity to this Patrón-based white Negroni,” he explains.

Save skin

Reutilising the skin of fruit and vegetables is always a great idea, says Pintus. “Peels are the most flavoursome part on top of being rich in nutrients and when properly utilised and paired with the right spirit can deliver brilliant flavour combinations”, he explains, pointing to the oranges The Conduit team use to make vinaigrette or the Jerusalem artichoke skin used to make puree. “The peels of these items contain some great essential oils which offer a true explosion of aromas and it would be a shame to miss out on these”, he says.

Start simple

Unleash your imagination and creativity just as you would do when cooking, he adds. “Creating cocktails using otherwise discarded ingredients can be easily achievable for cocktail lovers at home, as well as bartenders and drinks enthusiasts,” Pintus continues. “Try, mix and taste, and you’ll be surprised at what you can create – the key is to start simple, and work from there”.

If you’re ready to get stirring, try the following recipes out for size. It’s what Attenborough would want.

Patron Salt of the Earth

Salt of the Earth

Ingredients: 20ml Patrón Añejo, 5 dashes coffee grounds solution*, 40ml amontillado sherry, 2 dashes orange blossom, 10ml Agave water
Method: stir and serve over a cube of ice in a coupette glass.

*Coffee ground solution: blend salt with leftover coffee grounds and vanilla pods, put in a jar and leave 24h to infuse. Add 20% boiling water to dissolve salt, filter and you will obtain the saline coffee solution.

Patrón Orangerie cocktail

Orangerie

Ingredients: 30ml Patrón Silver, 30ml blood orange peels sherbet*, 20ml fino sherry, 10ml saffron syrup
Method: shake all ingredients and serve in a chilled flute.

*Blood orange peels sherbet: Infuse blood orange peels and squeezed orange juice leftovers with sugar for 24h. Add water and the liquid and filter the product to obtain this sweet and sour sherbet.

Earth Apple

Ingredients: 20ml Patrón Silver, 45ml Jerusalem artichoke skins-infused vermouth*, 10ml Luxardo Bitter Bianco, 10ml of milk whey*
Method: stir and serve over an ice chunk in an old-fashioned glass.

*Leftover Jerusalem artichokes skins are added to Martini Ambrato for 5h to infuse the vermouth. Heated milk left unused for cappuccinos is heated up again, vinegar is added to separate lactose and the remaining liquid used to convey roundness and acidity to the cocktail.

Patrón’s Cocktails with a Conscience will take place at The Conduit in Mayfair on Wednesday 24 April from 7pm – 10.30pm. Tickets cost £55 and include a welcome drink and canapés, cocktail masterclass, three-course dinner and paired cocktails. Buy yours here.

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Bats, agave and mezcal: a love story

We headed over to Temper in Covent Garden for an outstandingly educational afternoon with Dr. Rodrigo Medellin, known as the Bat Man of Mexico, for a chat about bats and…

We headed over to Temper in Covent Garden for an outstandingly educational afternoon with Dr. Rodrigo Medellin, known as the Bat Man of Mexico, for a chat about bats and their synonymous relationship with agave plants.

Did you know that 80% of agave pollination is due to the humble bat? Dr. Rodrigo Medellin, a professor at the University of Mexico, has spent pretty much his whole life studying and protecting bats, hence his nickname. Born with a love of animals, his first word was “flamingo”. At the age of 12, he held his first bat and his fate was sealed: he was going to work with bats for the rest of his life. We were lucky enough to see him talk about his passion, and learnt a lot about a species that isn’t given much good press. Move over Bruce Wayne, here’s the real batman.

With a glass of mezcal in hand, Medellin began to explain how bats and agave plants are linked. The relationship goes back around 12 million years, but don’t worry, we won’t start all the way back then. Instead, we’ll begin in 1988 with the lesser long-nosed bat, which are found in Central America and were, at the time listed as endangered. Fast forward 30 years, and in a truly historic moment in 2018 they were the first mammal to be delisted! This was no cue to relax, it was now time to focus on the maintenance and conservation of the species.

Batman of Mexico

The Bat Man with a lesser long-nosed bat

When Medellin first started studying the largest colony of lesser long-nosed bats in northwest Mexico, he and his team realised that the area was completely barren. Not an agave in sight. The nearest sources of agave were at least 40 or 50km away. Too far, Medellin thought, for such a small bat to fly just to feed. In a great plot twist, they found out that the bats were flying 90km one way to feed from agave plants. Medellin showed us a picture of a bat after feeding, its whole body completely covered in pollen. So, when these bats are flying 90km each way to find food, of course they’re spreading this pollen around from agave to agave like nobody’s business.

Agave is used to make mezcal, and Blue Weber agave is specifically used to make Tequila. The plants take between six to eight years to grow, and only sexually reproduce once in their entire lifetime, during which they bloom a magnificently tall flower. Medellin compared it to “a humongous penis”, and this flower is what bats feed from. However, this process takes up a huge amount of sugar and energy from the plant, so agaves that are destined to make mezcal are harvested before it can take place. Instead of natural reproduction, agave farmers take clonal shoots from beneath the plant and replant those.

The problem with this is that there is no genetic diversity from all these cloned baby agaves. Farmed agave have not been allowed to bloom in over 150 years, and in 2014 it was discovered that 270 million agave plants were clones of just two original agaves. Yep, our jaws dropped too. This means that they all have the same genetic makeup, so should a disease come along (or even the effects of climate change) they would all be equally susceptible. That’s a pretty precarious situation.

Agave plants destined for mezcal

Medellin proposed a solution to recover the genetic diversity of the agave species and, importantly for him, to help conserve the bat population. If agave farmers allow just 5% of their agave harvest to bloom, that will feed 100 bats per hectare. These bats will then pollinate the agave, reviving the genetic diversity. Should the farmers do this, they will be able to claim their mezcal or Tequila as ‘bat friendly’, and will be able to display a special hologram on their bottles certifying this. So far, mezcal and Tequila brands Ocho, Tapatio, Siete Leguas, Siembra Valles Ancestral and Cascahuin have earnt the title. Clearly, it has been hugely popular, as every single bottle of bat friendly mezcal has sold out. At the moment, it’s impossible to get your hands on any!  

Medellin is also urging bars and other establishments to display this information around the bar, in menus, and to educate the bartenders. The key is to offer people a choice (when some bat friendly mezcal returns to the market!) to help support this crucial cause.

Behold, a very tall agave bloom waiting for bats

Mezcal is one of the very few alcohols that doesn’t rely on a monoculture. Beer? Fields of barley. Wine? Grapes of one species (vitis vinifera) as far as the eye can see. Cognac? More grapes! Even Tequila is made only with Blue Weber agave. Mezcal can be made from any one of over 200 agave species, and this bodes for far healthier and robust ecosystems. When we asked Medellin about his favourite mezcal, he answered that from his top 10 at least half of them he would never be able to try again, and that’s fine with him. “Dwell in diversity”, he said, “or mezcal will become the next Tequila.” What he means by this is that, when you try a brilliant small batch mezcal, you must enjoy it and move on. Whoever said that variety is the spice of life was really on to something.  

At the end, we asked Medellin what Master of Malt could do to help. He answered, “the industry is thirsty for information”, so if we can continue to convey the crucial role that bats play then awareness will only increase. The industry is also thirsty for Tequila, so spread the word, just like those lesser long-nosed bats spread that agave pollen! Seeing Medellin speak about his work was truly inspiring. He was passionate, informative and downright hilarious, and his cause is something that we can all get on board with.

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The Nightcap: 29 March

Carbon neutral distilleries, robots that scare birds away from grapes and a farewell to vintages. It’s a particularly varied week for The Nightcap. You’re tuned in to The Nightcap, Master…

Carbon neutral distilleries, robots that scare birds away from grapes and a farewell to vintages. It’s a particularly varied week for The Nightcap.

You’re tuned in to The Nightcap, Master of Malt’s round-up of booze news stories from the week that was. If there was a way to make sound happen automatically when you open The Nightcap in a way that wasn’t completely terrifying (it scares us every time a website just randomly decides that we’d love for a video to make noise right away, or that we just have to hear this royalty-free classical music while reading about something on the internet), you bet it would be one of those cool ‘dun-dun-dun-da-daaaah’ type melodies that all good news shows on TV have.

So, what have been the happenings on the MoM Blog this week? Adam got a taste for new releases, firstly showing off HYKE Gin, and then even more lip-smacking new arrivals to MoM Towers. Annie got out a magnifying glass to check out what could be the smallest gin distilleries in Britain, and followed it up with a look at the rise of cocktail-specific booze. Henry mixed up a French 75 for Cocktail of the Week, and met with Glenlivet’s Alan Winchester to taste a 50 year old single malt. Jess headed to London for a night of perfume and cocktails with Theodore Pictish Gin. Kristy was lucky enough to try something completely new from Tobermory – a gin!

More news? More news!

Balblair

No more vintages: the new Balblair core range

Balblair replaces vintages with age-statement whiskies

Some of us thought we’d never see the day. Age statements instead of vintages at Balblair? That’s the news this week from the Highland distillery, who confirmed a departure from the distillery’s ‘vintage-only’ approach in favour of four age-statement expressions. The new collection of single malt Scotch whiskies will be available in the UK this month and globally from April 2019. It consists of: a 12 Year Old, matured in American oak ex-bourbon and double-fired American oak casks; a 15 Year Old, aged initially in American oak ex-bourbon casks, followed by first-fill Spanish oak butts; an 18 Year Old, matured initially in American oak ex-bourbon casks, followed by first-fill Spanish oak butts; and finally, the standout in the range is a 25 Year Old that was initially aged in American oak ex-bourbon casks then re-casked in Spanish oak oloroso casks. John MacDonald, Distillery Manager at Balblair, said: “As one of the oldest working distilleries in the Scottish Highlands, Balblair has a long and rich history of crafting premium single malt Scotch whisky. Our new collection is intrinsically linked to our heritage and is testament to the place and the people behind our whisky, while being emblematic of our ‘True Highland Spirit’.” We’re sad to see the vintages go, but we’re looking forward to seeing what’s to come from this new era for Balblair – and tasting those age-statement whiskies!

don julio

The ‘world’s first’ Añejo Claro Tequila in a White Negroni

Don Julio brings ‘world’s first’ Añejo Claro Tequila to the UK

As everyone who is studying for the WSET Level 2 knows, or should know, Tequila Añejo is aged for a minimum of one year in oak so that it takes on colour and flavour from the cask. Well, that was true up until now because Don Julio Tequila has just launched an Añejo Claro into the UK market. It is aged for 18 months in American oak barrels but then filtered, rather as with some white rums, so you have all (or most) of the flavour of an aged spirit but without that pesky colour. It’s called Don Julio 70 and, coincidentally, will retail for around £70. Richard Larkin, head of Diageo Reserve GB, said: “This first-of-its-kind Tequila showcases the talent and skill of master distiller Enrique de Colsa who has created an Añejo Claro to challenge conventions and support the growth of super premium tequila in the UK. It’s a masterpiece of innovation.” First of its kind? Masterpiece of innovation? We’re always a bit sceptical when we hear that. So we did some investigating. It’s certainly new to the UK, although it sounds very much like a product called Hornitos Cristalino, also a filtered colourless Añejo. The folks at Diageo got in touch to tell us Don Julio 70 was first conceived in 2011 though, so it does indeed have claim to the ‘first-ever’ Añejo Claro title after all.*

ailsa bay

The new technological tipple

Ailsa Bay unveils blockchain whisky bottle

News that will please whisky geeks and, well, geeks in general came from William Grant & Sons this week, which announced the launch of a new Ailsa Bay expression that features blockchain technology. For those of you scratching your head, blockchain is a list of registers, or blocks, that contain information about the previous block and transaction data between the two blocks. Essentially, it acts as an open ledger to track authenticity and (in this case) allows shoppers to digitally track the whisky’s production journey. This new whisky features data acquired from William Grant & Sons including cask types, filling dates and bottling dates. The brand’s use of blockchain captures the full distilling and manufacturing process, allowing customers to track their whisky from source to store and trace the origins of their whisky via a web experience, which is individually tailored to each bottle. All you have to do is scan the QR code and you’ll be presented with a visual history of your whisky. William Grant & Sons partnered with specialist blockchain technology company Arc-Net to create this bottling. Dominic Parfitt, head of E-commerce at William Grant & Sons, said: “Innovation is a key part of our business. We’re constantly looking to evolve our offering and learn new things in order to push the boundaries within the drinks industry. We’re doing something now that we hope will set the bar for the future experience of spirits, and we look forward to seeing how other brands follow suit as innovation within the industry continues to develop in the next few years.”

greensand ridge

Greensand Ridge becomes carbon neutral

Kent-based Greensand Ridge is the UK’s first carbon neutral distillery

It’s 2019, and with environmental concerns becoming more pressing than ever we are happy to announce that craft distillery Greensand Ridge in Kent has become carbon neutral. It’s the first distillery in the UK to achieve this milestone, so we’ll certainly raise a glass to that! When the distillery opened in 2015, it already had the goal of having as little impact on the environment as possible, and it’s taken the last four years of hard work to reach this point. It uses surplus produce from local farmers that supermarkets won’t take, which is why you’ll see a fair few fruit spirits from the distillery such as Apple Brandy or Raspberry Ghost. With a zero target for chemical use and non-recyclable waste, and powered by 100% renewable electricity, Greensand Ridge truly has its eye on the sustainability ball. Greensand Ridge founder and distiller Will Edge says that becoming carbon neutral “doesn’t change our spirits, but it’s a statement of what is important to us as a new and growing business.” If you happen to be in the area, you can visit the distillery and even make your own bottle of carbon-neutral gin! Let’s hope more follow suit.

patron

Best of luck and many thanks to Dave Wilson!

Patrón global president and chief operations officer Dave Wilson to retire

Bacardi Limited has announced this week that Dave Wilson, global president and chief operations officer of Patrón Spirits International and the Patrón Spirits Company, will retire as of 1 April 2019. During his tenure, Wilson helped establish Patrón, which was acquired by Bacardi Limited in April 2018, in the ultra-premium Tequila category and to become one of the most recognisable agave-spirit brands around. With Wilson’s retirement, Pete Carr, president of Bacardi North America, will now lead both the Bacardi and Patrón organisations for North America, while Wilson will continue as a senior adviser to Patrón. Mahesh Madhavan, CEO of Bacardi Limited commented: “During his tremendously successful 40-year career, Dave has made an everlasting imprint in the spirits industry driving pioneering marketing, world-class operations, and innovative environmental programs. On behalf of Bacardi and our newest colleagues from Patrón, I thank Dave for his contributions to the industry and for supporting the union of two incredible organisations that are Bacardi and Patrón.” Best of luck in all future endeavours, Mr. Wilson!

valour

Is there anything more fashionable these days than gin?

Fashion designer partners with start-up distillery to launch bespoke designer gin

It seems that fashion and booze go hand-in-hand these days. Fashion designer Scott Henshall has partnered with Cooper King Distillery as part of Henshall’s new ‘Valour’ brand which launched during York Fashion Week. Don’t worry, we didn’t forget any prefixes, this is Yorkshire’s very own fashion week. Henshall, who has worked with the likes of Victoria Beckham and Paris Hilton, became, at the age of 22, the youngest designer to show during London Fashion Week. Originally from York, he wanted to celebrate his 21st year in the fashion industry by going back to his roots. The Valour range urges people to ‘be courageous in all you do’. Co-founder of Cooper King Distillery Chris Jaume said that it had been great fun working on “a unique gin which articulates the luxury and courage which Scott’s Valour brand signifies”. Among the botanicals is local honey from Cooper King’s own beehives, and lemongrass. With at least 1% of all proceeds going to the Yorkshire Dales Millennium Trust as part of Cooper King Distillery’s 1% for the Planet initiative, the gin not only looks fabulous and tastes amazing, but even has a positive environmental impact. If that’s not fashionable, we don’t know what is.

luxardo

Gareth Franklin, Luxardo global brand ambassador

Luxardo launches ‘Modify This’ masterclass tour

Italian drinks company Luxardo is taking its products on the road with a series of guest nights and masterclasses at bars around the country. The initiative is called ‘Modify This!’ and it’s fronted by global brand ambassador Gareth ‘G’ Franklin. The journey begins in Wales at Pennyroyal in Cardiff on 10 April and will take him all over this great country of ours. The point is to encourage bartenders and customers alike to look at liqueurs like Luxardo Maraschino or Bitter Bianco as the headliner rather than the supporting act. Mr G said: “Liqueurs are by far the largest and most diverse category out there, but they are often seen as a lower priority on the list and in terms of the location where they are placed at the bar. I want to change this. With fresh thinking, bartenders will re-discover the benefits, authentic style and distinctive flavours of liqueurs, and how they can transform popular, simple spirit plus mixer drinks into original cocktails.” To make his point, G has come up with a special serve called the Iceberg Slim consisting of Luxardo Bitter Bianco mixed with tonic, lemon essential oils and fresh dill. Sounds like a definite contender for Cocktail of the Week.

Yeah, you can chuck those out

Gin: from mother’s ruin to Mother’s Day

It’s Mother’s Day on Sunday, but on the same day the clocks go forward meaning less time in bed. What’s that all about? Better make sure you have a good present for the mother in your life to make up for that extra hour awake. According to the WSTA, gin is now the gift du jour on Mothering Sunday. Figures released yesterday show that in the last two years gin sales spiked in March. In the first quarter of 2017, 6.4m bottles of gin were sold in UK shops, and of that 2.6m, 41%, were sold in March. Last year was even stronger, with 9m bottles of gin sold in January, February and March of which 4.7 million, 52%, of those were sold in the run up to Mother’s Day. Marcus Pickering of Pickering’s Gin whose company offers a personalised gin wrapping service said: “After years of giving flowers and chocolates we have discovered what mums really want is gin”.

bombay sapphire

Bombay Sapphire Limited Edition English Estate is a summer-inspired gin

Bombay Sapphire launches new gin inspired by the English countryside

Bombay Sapphire announced this week that it planned to release more gin-based deliciousness in the form of Bombay Sapphire Limited Edition: English Estate. It’s a gin inspired by the landscape surrounding the brand’s home at Laverstoke Mill in the Hampshire countryside. The first in a series of limited editions, Bombay Sapphire English Estate was made with an infusion of three new botanicals: Pennyroyal mint, rosehip and toasted hazelnut to create a summery profile. But be warned, this gin will only be available for 12 months from April 2019. Two bespoke cocktails were created to showcase this drink, ‘The Secret English Garden’, which blends English Estate gin with Fever-Tree ginger ale and cloudy apple juice served long with lemon, apple, thyme and ice, as well as a twist on the classic G&T, combining English Estate gin with Fever-Tree tonic over ice, garnished with mint and a lemon wedge. Ivano Tonutti, Bombay Sapphire master of botanicals, commented on the expression: “Each botanical in our gin is carefully balanced to create a smooth and complex taste and the new Bombay Sapphire English Estate is no different. Hand-selected from the English countryside and drawing creative inspiration from the Hampshire home of Bombay Sapphire, the additional botanicals produce a summer-inspired vibrant gin.”

bird that hates grapes

It’s saying: “I’m gonna eat your graaaaaaaapes!”

And finally… Drone to deter birds from stealing wine grapes

Grapes have made a few enemies over the years. Phylloxera, for example. One grape enemy you may be more familiar with is birds. Birds have trouble resisting those little globes of deliciousness, and while making sure birds enjoy a balanced breakfast is a noble cause, we can all agree that this should not come at the cost of wine. In a report from The HeraldDarren Fahey, the viticulture development officer for NSW Department of Primary Industries, estimated that birds cause $300 million-a-year crop and winegrape losses in Australia. That’s where Zi Wang, a Sydney University School of Aerospace Mechanical and Mechatronic Engineering PhD candidate, comes in with his plan to use a drone to scare away the hungry birds from Australian vineyards. The drone, which is being trialled in Hunter valley, Hilltops and Orange vineyards, can be piloted remotely, and the aim is to make it so the system can detect birds and automatically launch into action. It can emit mimicked bird distress calls, and even has a dummy crow attached to it, to make it look like the drone has just caught it. Perhaps if Heathrow starts having drone problems again, the way to defeat them is to send out a rival drone with another drone attached to it…

That’s it for The Nightcap this week, folks. Have a good one!

*An earlier version of this story incorrectly stated that Hornitos Cristalino was first to market – apologies, folks. 

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The Nightcap: 22 March

Looking for bite-sized bits of booze news? That’s exactly what The Nightcap is all about! This week we’ve got stories about distillery facelifts, trees and 47 year old whisky… It’s…

Looking for bite-sized bits of booze news? That’s exactly what The Nightcap is all about! This week we’ve got stories about distillery facelifts, trees and 47 year old whisky…

It’s time once again for the MoM editorial team to remove the selection of stylish toppers from our heads and don our snazzy newsy caps with the little bit of paper saying “PRESS” or “NEWS” sticking out of them. The Nightcap is back for another round of news stories from the booze world. You can wear whatever variety of hat you want as you read it. Perhaps a pillbox hat? A Stetson? A whoopee cap?! All headwear is allowed.

So what’s been going on here on the MoM Blog? Well, it kicked off with Henry looking at Graham’s Blend No. 5 Port, which he followed up with the Cocktail of the Week (it’s a Manhattan) and an overview of the last 20 years of the London cocktail scene. Annie explored the world of terroir and how it relates to vodka. Kristy took a look around the home of American craft distilling pioneer St. George Spirits in San Francisco. Adam collected together a bunch of suitable springtime treats that would make excellent Mother’s Day pressies. We also had a nose around Aberfeldy, and made it so you can use Apple Pay at the checkout!

That’s all well and good, but what about the rest of the news? Read on…

Clynelish

Clynelish, the Highland ‘home’ of Johnnie Walker, is set for a radical revamp

Clynelish and Cardhu set for fancy facelifts

Diageo has revealed the latest recipients as part of its £150 million investment in Scotch whisky tourism – Highland distillery Clynelish, and Speyside’s Cardhu! Local residents have been invited to check out yet-to-be-submitted plans for both sites, which will become outposts for blended Scotch brand Johnnie Walker. Clynelish, situated about an hour north of Inverness, will get a visitor centre on the upper floor, along with a new bar and tasting area, boasting stunning views of the Sutherland coast. As the Highland ‘home’ of Johnnie Walker, the distillery will share design cues with the major new visitor attraction in Edinburgh. Clynelish shares its site with Brora, a long-closed distillery that’s being brought back into production in a separate project. Meanwhile, over in Speyside, Cardhu is also set for a refurb. The distillery, just north of the River Spey near Knockando, will become Johnnie Walker’s Speyside home. It’s association with the brand dates back to 1893 when it became John Walker & Sons’ first distillery. The investment will see a visitor experience dedicated to Helen and Elizabeth Cumming, the two women who set up and ran the distillery in the 19th century, plus a new orchard space for people to enjoy. “Tourism is an increasingly important part of the Speyside economy, alongside distilling,” said Laura Sharp, Cardhu Distillery brand home manager. “The investment we are making here at Cardhu will add another jewel to Speyside’s whisky tourism crown and we look forward to working with the local community and stakeholders as we progress our plans.” Jacqueline James-Bow, her Clynelish counterpart, added: “Scotch whisky tourism is one of the major attractions driving economic growth in rural communities such as Brora. With the work we are already doing at Brora Distillery, and that we plan to do at Clynelish, we are bringing major investment and creating exciting new economic opportunities for the community.” Subject to planning permission, work is expected to get underway at both sites later this year.

Tres Agaves

Feast your eyes on the new Tres Agaves Distillery!

Tres Agaves opens new Tequila distillery

We’ve heard a lot about new distilleries across Scotland and Ireland recently, but this week we bring you news of a pristine Tequila distillery! San Francisco-based Tres Agaves has opened its first production site in Amatitán, Mexico, with Iliana Partida at the helm as its founding master distiller. Tequilera TAP has been custom-built and will continue to make Tres Agaves’ Blanco, Reposado and Añejo 100% agave range, only now with full organic certification. The set-up includes a 20-ton autoclave, a four-stage roller mill, shallow stainless-steel fermentation tanks, and copper coiled alembic distillation stills. As well as the shiny new kit, there’s also a traditional brick horno, a tahona wheel and shallow pine fermentation tanks, to provide time-honoured production options, too. Capacity will reach more than 600,000 litres of spirit per year. Visitors are welcome, and can take advantage of tours and private tastings, including single-barrel releases. The Tres Agaves team seem delighted with the developments. “Tres Agaves has always been about family, the local community and producing the finest quality authentic Tequila,” said Barry Augus, founder and CEO of Tres Agaves Tequila. “I’ve known Iliana’s family for twenty years and even purchased the land for the new distillery from her father, David. The opening of our state-of-the-art distillery with Iliana, whose family I have known since my start in the Tequila industry, marks a major milestone for us.” Congrats to all!

It seems appropriate to celebrate Cotswolds Dry Gin victory with a quick tipple…

ADI names Best of Class craft spirits

Remember when we headed out to San Francisco for the American Distilling Institute’s Judging of Craft Spirits? Well, the winners have been announced! And they are a diverse bunch indeed. Those named Best in Class were deemed outstanding by the individual panels, and then re-tasted by the entire judging contingent – so you know they’re good. And leading the gin charge was England’s very own Cotswolds Distillery, which won the International Gin category with its Dry Gin! Other top tipples were NAUD’s VS Cognac, which won International Brandy; and Casa D’Aristi, which scooped International Liqueur with its Kalani Coconut offering. Kudos also goes to The Heart Distillery which won in the US gin category, Solar Spirits, which snapped up US vodka for its Eclipse Vodka, and Cutwater Spirits, which triumphed in the US Whiskey section with Devil’s Share American Whiskey. Overall, there were hundreds of medals awarded to all kinds of spirits across the category spectrum. Congratulations to all the winners!

Mortlach

Just look at this beauty. Wow

Mortlach releases 47 year old ‘Singing Still’ bottling

We love the meaty taste of Mortlach. It’s not known as the beast of Dufftown for nothing. So, we were particularly excited to learn about a new 47 year old expression from the single malt Scotch distillery. 47 years! Imagine the beastiness. This is the oldest expression ever released by the distillery. It’s the first to hit the market in a new series of single cask whiskies called The Singing Stills Series (can now picture Disney-esque stills actually singing) after Mortlach’s famously vocal distillation equipment. This one is from a refill American oak hogshead that was filled in 1971. “This bottling is exquisite for its age and is unmistakably Mortlach, with its intensely complex character and well-balanced flavour profile,” said master blender Dr. Craig Wilson. Global Scotch ambassador Ewan Gunn added: “The sound of the stills is as distinctive to the distillery as the taste of the whisky. Mortlach’s exceptionally bold and complex flavours effortlessly bridge the gap between mellow and smoky.” Mmmmmm, mellow and smoky. On 25 March one bottle will be auctioned by Bonhams of Singapore with the money going to Daughters of Tomorrow, a charity that supports underprivileged women. A further 94 will go on sale on 9 April for £10,000 apiece. Master of Malt will be given a wee taste soon; we will let you know ASAP whether it’s worth dipping into your wallet.

Barton 1792

You can enjoy bourbon and the Kentucky sunshine with Barreled And Bold

Kentucky distillers team up for free tours!

Great news if you’re Kentucky-bound – Buffalo Trace, Copper & Kings and Barton 1792 have partnered to offer complimentary (yes – free!) distillery tours! Known as Barreled And Bold, the experience takes in each of the three distilleries, based in Frankfort, Louisville and Bardstown respectively. To take part, visitors need to register at BarreledAndBold.com, and then collect their B&B pass at the first stop. The pass gives bearers access to a free tour at each site, and progressive discounts along the journey (10% at the first distillery, 15% at the second, 20% at the third). Visit all three, and get a commemorative gift! “This is not just serendipity, this is allowing for a partnership that can provide an exciting, adventurous window to the past, present and future of distilling in America, well beyond the borders of Kentucky,” said Mark Brown, Buffalo Trace Distillery and Barton 1792 Distillery president and chief executive officer. Copper & Kings founder Joe Heron added: “What a proposition! Bourbon Pompeii to Rock & Roll Brandy, Warehouse X, maybe not SpaceX, but it does feel like a rocket about to take off. Three completely unique perspectives of adventurous Kentucky spirits, Bourbon, American Brandy, Gins and Absinthe. From the barrel for the bold, bold from the barrel. It’s Kentucky hospitality distilled.” We’ve got it on the travel bucket list.

Cooper King Distillery

Cooper King Distillery, doing its bit for the environment

Cooper King marks International Day of Forests by planting hundreds of trees

Over in North Yorkshire, Cooper King Distillery has donated over £1,000 to the Yorkshire Dales Millennium Trust (YDMT) to mark International Day of Forests on 21 March. The donation will enable it to plant 115 trees! It comes as part of a wider distillery vision to plant 400 trees in its first year of operation. 335 are already in the ground, offsetting 167.5 tonnes of CO2, the equivalent of 50kg of carbon dioxide for every bottle of Cooper King gin sold. Imagine if every distillery did that! It’s one of just a handful of distilleries in the UK to run on 100% green energy, and instead of relying on fresh water to supply the cooling system, the team uses a nifty closed loop system, saving an eye-watering 13 tonnes of fresh water every year. Cooper King is also the first distillery in England to launch a scheme encouraging people to bring their empty gin bottles back to be refilled. You’ll get 15% off if you do! Think of it as a much more rewarding supermarket plastic bag scheme. If a small distillery that’s been up and running for less than a year can do this, why aren’t others stepping up? As Michael Delvin, development manager at YDMT, commented: “Big businesses can learn a lot from passionate start-ups such as Cooper King Distillery.” Hopefully it will inspire many more to follow suit.

Near & Far

Near & Far comes to Camden!

Get a taste of California in Camden at the latest Near & Far

The Near & Far family of bars is growing once again! With locations already in Peckham and Angel, another bar has just opened in Camden. The third instalment spans four floors of Californian-inspired decor, with room for 180 happy guests. Prepare yourself for palm trees, pastel hues and a copious number of cacti. There’s even a roof terrace which, being in England and all that, is sure to get its fair share of use all year round. With a cocktail menu inspired global tastes and Mexican street food from Elote, there’s literally something for everyone. A few of the cocktails are old favourites from other bar locations, as well as some new blood on the scene (not literally). We’re sure a favourite is going to be The Benedict Cucumberbatch – though isn’t that just his regular name..? There’s also a fabulous range of non-alcoholic cocktails and beers. In even more good news, it’s open seven days a week! Now, near or far, you’ve no excuse not to go…

P(our) Symposium

P(our) Symposium will come to the English capital for the first time

P(our) Symposium heads to London

Listen up, bartenders and other booze folk: thought-provoking non-profit convention P(our) is coming to London for the first time! As well as revealing the location for the proceedings (Village Underground, 24 June), the team has also unveiled this year’s topic: Understanding. Speakers unpacking the theme through a variety of talks and collaborations include Isabella Dalla Ragione, and agronomist and expert on biodiversity; Brigitte Sossou Perenyi, a documentary producer and author; and bartender Jeffrey Morgenthaler. More names will be announced in due course. “We’re excited to bring to the fore this year’s theme of ‘Understanding’, looking at it from different perspectives – where it comes from, why it’s important, where more is needed and how it can be built,” said co-founder Monica Berg. Other P(our) founding members include Alex Kratena, Simone Caporale, Ryan Chetiyawardana, Jim Meehan, Joerg Meyer and Xavier Padovani, who united to bring and embrace change in drinks through discovering new ideas, sharing information, and exchanging inspiration. Tickets for P(our) are free, will be released in April through an application process. Fancy going along? keep your eyes peeled.

Highland Whisky Festival

Fancy Glen Ord? It will offer visitors a chance to operate the distillery themselves

Highland Whisky Festival reveals programme, complete with Game of Thrones tasting

The Highland Whisky Festival, Scotland’s newest whisky event, is really taking shape! Set to run from 10-17 May, the celebration takes in distilleries across one of Scotland’s most beautiful and varied, though often overlooked, regions. Programme highlights include a special Game of Thrones tasting at Clynelish on 12 May, and a peek inside the soon-to-be reborn Brora distillery. Balblair will screen Ken Loach’s film The Angel’s Share among the casks of Dunnage no. 3, while on 14 May Glenmorangie will host a special single cask dinner. Meanwhile, the brave team at Glen Ord will offer visitors a chance to operate the distillery themselves on 16 May (sounds potentially dangerous.) To round things off on 17 May, Tomatin will roll out the barrel with live coopering demonstrations and a dinner, just in case you need more feasting after a week of festivities. It all sounds brilliant!

Bacardi

Look at its little face. This is vitally important work

And Finally… Bacardi backs the bats in Puerto Rico

We are a bunch of animal lovers here at MoM Towers. From cat pictures to office dogs, we are fans of all things fluffy. And the not so fluffy too, it turns out. News reached us this week that Bacardi Limited, owner of Bacardi rum (makes sense), has been rewarded for its efforts to protect bats at its rum distillery in Cataño, Puerto Rico, and our hearts soared. Like a bat in flight. Bacardi picked up WHC Conservation Certification, becoming the first site on the island to do so. What’s all the fuss about? Well, the bat programme offers education to employees and locals alike, stressing the creature’s importance to the island’s ecosystem. The company is also working to restore the natural forest area near its campus, creating a better habitat for the local bats. “Bacardi is an environmental leader, voluntarily managing its lands to support sustainable ecosystems and the communities that surround them,” said Margaret O’Gorman, president, Wildlife Habitat Council. “Achieving certification at the Bacardi Corporation facility in Puerto Rico demonstrates the company’s commitment to the environment, employee engagement and community relations.” Hurrah for Bacardi! And actually, looking at that little dude above, we reckon bats fall into the fluffy animal category, after all…

That’s it for The Nightcap for this week, folks. Have a marvellous weekend!

No Comments on The Nightcap: 22 March

Cocktail of the Week: The Margarita

Have you all got 22 February marked off in your diaries? No? Well, it’s National Margarita Day and we have everything you need to know about this Tequila-based cocktail. As…

Have you all got 22 February marked off in your diaries? No? Well, it’s National Margarita Day and we have everything you need to know about this Tequila-based cocktail.

As I am sure you are aware, Friday 22 February is National Margarita Day.  Well, it’s National Margarita Day in America at least, and in Mexico every day is National Margarita Day, or so I like to think. But like Loyd Grossman, bourbon, and the word ‘dissed’, National Margarita Day has crossed the Atlantic*.

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Are you Thirsty for a Terrific Tequila?

Tequila is fast becoming a favourite among spirits enthusiasts worldwide. Experience some of the best around with this sublime selection. Tequila and agave-based spirits are enjoying even more time in…

Tequila is fast becoming a favourite among spirits enthusiasts worldwide. Experience some of the best around with this sublime selection.

Tequila and agave-based spirits are enjoying even more time in the sun right now then, well, agave, quite frankly. Tequila as a category in particular has worked hard to shake off its hard-partying image of shots, slammers and lime and salt to emerge as one of the most fascinating distilled spirits available.

Part of Tequila’s appeal is how versatile and characterful a cocktail ingredient it is. With National Margarita Day on the horizon (22 Feb), now seems like the perfect time to shout about the fab Mexican agave-based spirit. We’ve picked out a few choice expressions for you to get your teeth into, each with its own sublime serve…

1 Comment on Are you Thirsty for a Terrific Tequila?

The Nightcap: 7 December

Another week, another round-up of all the news that’s fit to drink. Yes, it’s the Nightcap! Or c’est le Nightcap as our cousins across la Manche might say. So pour…

Another week, another round-up of all the news that’s fit to drink. Yes, it’s the Nightcap! Or c’est le Nightcap as our cousins across la Manche might say. So pour yourself a snifter and have a nose around.

This week on the blog there can be little doubt that Christmas is coming. To get any more Christmassy, you’d need Noddy Holder to pop up and shout “it’s Christmaaasssss!” We’ve been counting down the days in some style with our office Drinks by the Dram Whisky Advent Calendar. And what treats there have been: Day One was the Lost Distilleries Blend from the Blended Whisky Company, followed by Starward from Australia, something special from Dufftown, a French single malt, a BenRiach, and finally, the mighty Hudson Baby Bourbon. To get you in the mood, we brought you exclusive interviews with the people behind these very special drams!

If that’s not Christmassy enough, Adam came up with some boozy gifts for guaranteed Yuletide satisfaction. Oh, and #WhiskySanta’s Super Wish was something quite spectacular: a bottle of Talisker Bodega Series 40 Year Old, worth £2,750! Blimey.

But it wasn’t all festive fun on the blog. On Monday, we had a closer look at the last Dram Club Tasting Sets of 2018. Annie delved into the mad world of spirits maverick Rebel Rabbet, maker of drinks that defy easy categorisation (and nothing to do with fluffy bunnies.) And Henry met with Cognac sniffer-outer extraordinaire David Baker and tried some brandies distilled during the Second World War.

Some quality booze writing there, and talking of booze and writing, here are the top drinks stories of the week. Bon weekend!

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