For International Tequila Day, we’re shaking up a classic with an illustrious history that features the Rolling Stones, the Eagles and Kurt Russell! What came first, the song or the…
For International Tequila Day, we’re shaking up a classic with an illustrious history that features the Rolling Stones, the Eagles and Kurt Russell!
What came first, the song or the cocktail? Well that’s an easy one, it’s the cocktail. ‘Tequila Sunrise’ by the Eagles came out in 1973 whereas the Tequila Sunrise cocktail has been kicking about in one form or other since the 1930s. Originally it was far closer to a Margarita or Paloma being made with lime juice and fizzy water, and it got its trademark reddish haze from Crème de Cassis rather than Grenadine.
The Tequila Sunrise as we know it is far more recent. It was probably invented in the early 1970s by two bartenders Bobby Lozoff and Billy Rice at the Trident, a bar in Sausalito near San Francisco. It could have just been another cocktail that achieved a modicum of local fame before disappearing into oblivion, but for a chance meeting with an up-and-coming young beat combo known as The Rolling Stones. Mick Jagger tried the cocktail, loved it and the band and its entourage took it up as their drink du jour. In his autobiography Life(well worth a read, it’s brilliant), Keith Richards referred to Stones’ 1972 tour of America as “cocaine and Tequila Sunrise tour”. How’s that for a serving suggestion?
With publicity like this, how could the cocktail fail? It quickly became one of the best known cocktails in the world. The Tequila Sunrise’s heyday was the ‘70s and ‘80s. There was even a baffling thriller named after it starring Mel Gibson, Michele Pfeiffer and Kurt Russell that came out in 1988.
It’s not a difficult drink to make but I am sure that readers like me have had some pretty revolting versions. As always you need top quality ingredients starting with the Tequila. I’m using the delightfully smooth Maestro Dobel Diamond which is a 100% agave aged Tequila that’s filtered to remove the colour – just as how white rums like Havana Club 3 Year Old are made. Next, you must use freshly-squeezed orange juice, NOT juice made from concentrate. Then there’s the grenadine. You can buy grenadine but it tastes better if you make it yourself from pomegranate juice (recipe below).
The basic Tequila Sunrise is nice but it can be improved with some judicious fiddling. Adding a little lime and/or grapefruit juice freshens it up beautifully and takes it back into Margarita/ Paloma territory. And while we are going there why not go old school and use Cassis to get that pretty sunrise effect, or perhaps Campari or Aperol?
The Tequila Sunrise, if it’s good enough of Keith, it’s good enough for us
Right got your ingredients in place? Stick on Exile on Main Street, and let’s make a Tequila Sunrise!
Fill a cocktail shaker with ice, add the orange juice and Tequila. Shake and strain into a highball glass filled with ice cubes. Slowly pour the grenadine down the side of the glass to get that red haze. Garnish with an orange slice or a maraschino cherry, or both, rock n’ roll!
* Pomegranate juice (make sure it is pure pomegranate juice and not a drink containing pomegranate and sugar) is already sweet so you don’t need to add as much sugar as to water. A ratio of two parts juice to three parts sugar is ideal. Pour the pomegranate juice into a saucepan and gently heat, don’t boil, add the sugar and slowly and stir until it dissolves. Remove from the heat, pour into a sterilised jar (heated in the oven or with boiling water) and it should last in the fridge for months.
From the sudden influx of celebrities promoting their own mezcal to international celebrations of the spirit, it looks like the agave-themed fun just doesn’t stop! We’re carrying on the fun…
From the sudden influx of celebrities promoting their own mezcal to international celebrations of the spirit, it looks like the agave-themed fun just doesn’t stop! We’re carrying on the fun from last week’s London Mezcal Week, while across the pond in the big ol’ USA they’re celebrating National Tequila Day on 24 July.
In light of such festivities, we’ve done exactly what any reasonable folk would do and gathered up nine amazing agave spirits, for your perusal. Put that salt and lime away, these are some tip-top tipples right here.
An Añejo Tequila from Casamigos, a brand founded by some familiar faces, chiefly George Clooney. If you were thinking of another George Clooney, let us just clarify that it is indeed 1997 Batman George Clooney. Funnily enough, Casamigos was never actually intended to be released to the public and was enjoyed solely with friends and family for years, hence the meaning of the name, ‘house of friends’. Luckily for us, Clooney & Co. released it to the world for us to enjoy! Everything about this Tequila takes its sweet time; the Highland agave goes through an 80-hour fermentation process, and is then roasted in traditional brick ovens for 72 long hours, a smashing 10 times longer than average. The spirit is finally aged for 14 months in American white oak, adding those lovely creamy notes to the fresh agave flavours.
What does it taste like?
Roasted cacao and runny caramel balanced by more vegetal notes of agave, with sweet spice and toasty oak on the finish.
Produced by Destilladora San Nicholas in Los Atlos, this well spiced Tequila is packed full of rock’n’roll (literally – the factory workers played rock music to inspire the Blue Weber agave). Starting life off as blanco, it rests between 3-5 months in new American oak barrels, gaining a more complex character and a unique, slightly charred flavour.
Inspired by the powerful symbol of pride, the rooster, the brand celebrates Mexican culture. Charmingly called Ramón, the rooster features on every label to tell a different unique story of Tequila. The labels pay tribute to José Guadalupe Posada, an artist, printmaker and rebel most famous for the calavera (skulls) that feature alongside the rooster. The combination is a commentary on social injustices in Mexico, to give the people a voice, and influence today’s pop culture.
What does it taste like?
Earthy roasted agave notes, with a touch of treacle, vanilla pod and fragrant oak influence, with a finish of tropical fruit, namely a lingering note of tangy pineapple.
El Rayo Tequila is something of a first, blending agave harvested from both Highland and Lowland regions in one bottle! The brand was created a world away from Mexico in the heart of Peckham, by childhood friends Tom Bishop and Jack Vereker. El Rayo translates as ‘the lightning’, after a tale in Mexican folklore which recounts a Blue Weber agave plant being struck by lightning, a phenomenon you can see depicted on the bottle label. Villagers discovered the now-cooked agave, and consequently, Tequila as well! Made up of 70% Highland and 30% Lowland agave, the Reposado has been rested for seven months in barrels which previously housed whisky. The ethos behind El Rayo couldn’t be further from the salt and lime rituals that somewhat plague the spirit. Its signature serve is the Tequila & Tonic, or rather more catchily, the T&T, with a wedge of pink grapefruit. Try it; you won’t be disappointed.
What does it taste like?
Orange oil and orange zest, subtle smoke and oak spice leading into gently salted caramel, toasted almond and hallmark roasted agave notes.
Produced in Southern Oaxaca, Pensador Mezcal is crafted using methods dating all the way back to the 16th century by Don Atenogenes Garcia and his family. The palenque is located on the Calle Pensamientos, which translates to ‘Thoughts Road’, while the name Pensador also translates to ‘thinker’. The mezcal is made from two species of agave, Espadín and Madrecuishe, both widely cultivated throughout Mexico due to their high sugar content. The piñas are baked in a stone pit for six days before they’re crushed by a traditional tahona wheel. From field to bottle, each batch of Pensador takes around three months, so it’s little surprise that another interpretation of the name means ‘slowness of time’. We reckon the same principle should apply when drinking it; one to sip slowly and savour the smoky goodness.
What does it taste like?
Wood smoke and a dash of citrus peel, with barbecued stone fruit, black pepper and chilli spice, earthy mineral notes with a touch of lychee on the finish.
Mezcal Unión was founded in order to protect traditional mezcal production and benefit the families all around Mexico that are producing the smoky spirit. Indeed, it is a union of sorts, uniting various palenques around Oaxaca while supporting both environmental and social sustainability. Mezcal Unión Uno, a joven expression, is made with Espadín and wild Cirial agave, some of which are at the ripe old age of 20 years old when harvested. After they’re crushed with a traditional tahona wheel pulled by a mule, they go through a double distillation before bottling. This here is a mezcal with a mission, and we’re all for it.
What does it taste like?
Sweet tropical lychee and delicate floral notes, with earthy vanilla, a good helping of smoke and grassy notes, a tang of citrus on the finish.
This smoky tipple is made in Matatlán, known as the ‘World Capital of Mezcal’. That’s a fabulous start right there. Even better, it has a particularly fun name, QuiQuiRiQui! Try saying that five times fast. This unaged joven expression is produced using Lowland Espadín agave, and is double distilled in the village of Santiago de Matatlán in rather small batches of 1,000 litres. If you were wondering about the name, it’s pronounced kee-kee-ree-kee, inspired by the sound of a rooster, one of which you can spot on the label.
What does it taste like?
Smoky to start, with rich cocoa and sweetly vegetal bell pepper, fresh grass, ripe apricot, and sweet baking spice fading into drying smoked black pepper lingering on the finish.
From what could well be one of the most famous houses in Mexico, Patrón Silver Tequila is something of a cult classic. It’s made exclusively from 100% Blue Weber agave, over at the Hacienda Patrón distillery. The agave is crushed using a combination of both traditional tahona wheel as well as more modern rollers. Bottled by hand, each glass vessel is signed and individually numbered, complete with Portuguese cork stopper. This is certainly one to try out all those Tequila-based cocktails you’ve been meaning to experiment with.
What does it taste like?
Lovely agave freshness, with buttery caramel, gently spiced with nutmeg and pepper, with lively citrus on the finish.
From Verde Momento comes Mezcal Verde, a true celebration of all things Mexico, with the artisanal mezcal made with Oaxacan Espadín agave. The piñas are baked for five days in an underground oven using ocote, holm oak, and peppertree, giving its smoky profile a very distinctive flavour. Verde Momento means ‘green moment, and the brand is tackling reforestation, with 10 new agaves planted for every one that is harvested. The funky label artwork features work from Mexican artists, with each batch sporting a completely different design. We know you’re not meant to judge a book by its cover, but when they look that good, what’s not to like?! Not to mention, the liquid inside is top-notch, too.
What does it taste like?
A slightly creamy, nutty note, with dried fruit, peach and sweet grass alongside all those expected smoky notes.
Montelobos Joven was created by biologist Dr. Iván Saldaña. That’s a good start, having studied plants, but Saldaña knew nothing about how to produce the Mexican spirit. He sought help from fifth generation mezcalero, Don Abel Lopez, and the duo have been smashing it ever since. Organic Espadín agave are harvested and roasted for around one week in a volcanic stone pit. In a pledge for sustainability, Montelobos has committed to never using wild agave in its mezcal. What’s more, in keeping with age-old tradition, Lopez throws chilli peppers into the fire when roasting the agave, because this is said to ward off evil spirits. Montelobos translates to ‘mountain of wolves’, so we reckon that explains the rather fierce looking fella on the handsome square bottle!
What does it taste like?
Loads of fruity sweetness, with pineapple and mango, lemon zest, a distinctive minerality, rosemary and a good hit of smoke remaining long after the last sip.
Take it from us, The Piña Fumada is the smoky summer tipple you didn’t know you needed. We chat with Thea Cumming, co-founder of London Mezcal Week, which returns for a…
Take it from us, The Piña Fumada is the smoky summer tipple you didn’t know you needed. We chat with Thea Cumming, co-founder of London Mezcal Week, which returns for a third year this week with one of the largest collections of agave spirits in Europe…
London Mezcal Week was set up by – and they won’t mind us saying this – two of the UK’s most dedicated and knowledgeable mezcal enthusiasts, Thea Cumming and Melanie Symonds. Their aim? To support and celebrate agave spirits across the board, working with traditional producers to bring authentic brands and industry experts to the capital.
Spanning an impressive line-up of supper clubs, bar takeovers, seminars, tastings and cocktail masterclasses, this year’s London Mezcal Week will culminate in a two-day Mezcal Tasting Festival this Friday and Saturday, featuring more than 60 agave spirits – including mezcal, Tequila, sotol, bacanora and raicilla – across 35-plus brands.
TT Liquor in London
The mezcal category has transformed since Cumming and Symonds launched the event. Never-before-seen mezcal styles are being introduced the UK all the time – including Cumming’s own brand, Dangerous Don, which sees mezcal infused with coffee and redistilled – and new trends are unfolding, too. “There are certainly more interesting blended agave spirits,” says Cumming, who points to Pensador, a blend of madre-cuishe and espadin agave.
“There has also been a bit of a change in perception which has meant that more people are willing to try mezcal,” she continues. “However, this doesn’t come without its own challenges – we need to make sure that [bar operators] look into the brand ethos and background and ask the right questions rather than go for the cheapest option.”
Our drink of choice to toast London Mezcal Week is none other than The Piña Fumada, which combines mezcal, pineapple, lemon, velvet falernum and grapefruit and rosemary tonic water to form a lip-smacking summer sipper. The cocktail was created by TT Liquor in collaboration with Andrea Brulatti, UK brand ambassador for London Essence, for a masterclass led by none other than Santiago Lastra.
Through a series of paired small plates, the man behind the launch of Noma Mexico and forthcoming restaurant Kol sought to celebrate the relationship between Mexican cooking and mezcal: think Scottish scallops ceviche with pink mole, cured lamb leg tostada with kombucha and guajillo mayo.
The Piña Fumada is all its smoky glory
“Mexican cuisine is all about powerful flavours and amazing ingredients,” Cumming explains. “Mexico is graced with immense biodiversity meaning the food is even more immense in flavour and variety.” As such, the same is true for mezcal production. “Terroir is a major influence in the taste of a mezcal,” Cumming continues. “Techniques vary from state to state and each mezcalero has his own secrets which have been passed down through generations. The relationship between mezcal and food is rooted in the earth – the very heart of what makes Mexico such a magical country.”
There are more than 50 different varieties of agave that can be used to produce mezcal. The flavour is further shaped by the region within which the plant grows, the altitude it grows at, and the conditions of the specific year it starts growing, says Cumming.
“Production techniques will vary, natural yeasts will be different from one area to another and of course the master mezcalero will each have a different hand,” she says. “This means the versatility of mezcal is limitless. Each one tastes so different, which means it needs to be treated in a totally different way
An exhilarating prospect for the capital’s bartenders, who have been busy experimenting with the spirit in all manner of serves, from classics to new creations. Which brings us rather nicely to The Pina Fumada, a twist on the Colada that comes highly recommended by those in the know. The flavours are “a match made in heaven”, says Cummings, “I would highly recommend everyone to give it a go”. Here’s what you’ll need…
Shake first four ingredients hard and strain into an ice-filled highball. Top with London Essence Grapefruit and Rosemary tonic water, and garnish with a pineapple spear.
Keen to get involved in the festivities this week? You’re in luck – Cumming has very kindly created a 10% discount code for all MoM readers. All you need to do is enter ‘MOMLOVESMEZCAL’ when purchasing a ticket. Click here for a taste of the action (and a run-down of the weeks’ events)…
It’s London Mezcal Week, so today we have an agave double bill. First an interview with Björn Kjellberg, a Swede who fell in love with agave and now runs distillery…
It’s London Mezcal Week, so today we have an agave double bill. First an interview with Björn Kjellberg, a Swede who fell in love with agave and now runs distillery tours of Mexico. Then this afternoon, we’ll be mixing up some mezcal for our Cocktail of the Week.
You can’t miss Björn Kjellberg. He’s a tall pale Swede with a shaved head and Mexican-style tattoos all over his body. We met him back in May at the EBS conference held at a villa up in the hills above Sitges in Catalonia. This is the annual gathering of teachers from all the European Bartenders Schools around the world. It’s a bit like Highlander, only with cocktails. As you might expect, when nearly 100 bartenders mostly under 30 meet in a town famous for its nightlife, there were some late nights involved. But the EBS crew were as into learning as partying, and despite some bleary eyes, everyone listened intently as big names from the drinks industry like John Quinn from Tullamore Dew and Ludo Ducrocq, formerly with William Grant & Sons, now with Glenmorangie, gave presentations. Even among such drinks luminaries, Kjellberg’s talk on agave was a highlight of our visit. He’s so immersed in mezcal and Mexican culture that his typically excellent Swedish English sometimes came out with a Spanish inflexion. So who better to explain all things agave during London Mezcal Week.
Kjellberg in Mexico, note traditional fire pit for cooking agave in the background
Master of Malt: How did you get involved with EBS?
Björn Kjellberg: I started working as a bartender at the nightclub back in January 2002. And it just kept rolling. I started a bartending school with a friend in 2006 and ran that for about seven years. Today I spent most of time looking after the Tequila brand Altos in Sweden and soon also the mezcal brand Del Maguey. I began working with EBS in 2013. I got invited to host a full day education on Tequila, mezcal and agave as well as some cocktail inspiration for the Teacher Academy and Advanced Bartending programs they ran in Stockholm then. One thing led to another and some years later I got the opportunity to be part of the EBS Board of Education to push the school further and to take lead as, not only the largest bartender school in the world, but also the premier one.
MoM: Can you remember your first bottle of mezcal?
BK: I am pretty certain it was Recuerdo de Oaxaca or maybe, El Señorio back in 2006. The old original bottlings before Casa Armando took over the production. Not saying they ruined it or anything, but it was a whole other beast back then. I later became good friends with Vincente Reyes who founded the brands and he was the one who guided me in Oaxaca the first time and lay the foundation of the deeper understanding and appreciation of this culture.
MoM: When did you first go to Mexico?
BK: In 2010, I spent about a week in Jalisco visiting six or seven producers and then a few days in Oaxaca for another three or four visits.
Agave plants which are destined for mezcal
MoM: What is it that makes mezcal so special for you?
BK: It is still alive! Not saying all other spirits are dead or too industrialised, but mezcal really is more alive. The only other spirit that comes close, as I see it, is Haitian clairin. Say Scottish whisky, as an example, it is important for the people in the communities and it is important for the identity of Scotland and so on. But it is not about life, it is not about death. It has to some extent lost its deeper roots and connection to it origin, to its ancestors and its indigenous role. Then, of course, we have the agave. No other crop in the world of spirits is so unique and extraordinary as the agave. People have been using it for food and for textiles, drinks, fuel and even shelter for more than 9000 years. It is embedded in ancient folklore, myth, religion and culture. With agave we are preserving ancient cultures and traditions. Each bottle of family-produced mezcal actually matters to someone. There is a real person and a family behind, and for them a little means a lot. I would love to recommend everyone with the slightest interest in spirits, culture or Mexico to watch the beautiful documentary Agave is Life by Meredith Dreiss and David Brown of Archero Productions. It gives gives you a deeper understanding why agave is important.
BK: Very! As a rare thing they put people in charge who actually listened to the smaller producers and looked at production from a craft and tradition perspective first when stipulating these new rules and regulations. Also, I think they made it really fair even for the bigger producers who have chosen a more industrial way of reaching growth. Is it made from agave? Is everything made within the borders of the designated area? Good! Then we have a mezcal. Then if you choose more ancient or crafted methods of production you may add that to the name. Brilliant! More spirits categories should look at this.
MoM: Do you think mezcal is challenging for consumers? Do you think it will ever be mainstream?
BK: Yes, of course. Just look at the journey we made the last ten years. I never think mezcal will be as rum, vodka or gin, but it for sure will become normalised. This is also why it is so important with education and showing all parts of the mezcal industry and world. To allow growth and new influences without diminishing the traditions. I am pretty sure both modern and traditional mezcals can live side by side and that both will prosper from each other.
Kjellberg in his natural habitat, drinking mezcal
MoM: Do you have a favourite mezcal bar?
BK: In Mexico I say Mezcalogia in Oaxaca and La Clandestina in Mexico City. Outside I would go for The Barking Dog in Copenhagen. Even though it is not a pure Mezcaleria they always carry a great assortment that is always on the move and also care a lot about each bottle. Then I have to mention La Punta in Rome as well. Great bar by great people.
MoM: Do you have any tips for people wanting to go on a mezcal tour?
BK: It is always tricky, since a lot of people these days are going to Mexico, I always get the questions for recommendation for cool palenques (small artisanal distilleries) to visit. I can, but you will never find your way there. Not that they are secret or anything, it is just that most of them are located in such remote places and that this is not an industry as Tequila is where a lot of producers have organized tours or a visitor center or such. For a lot of visits, you need someone on the inside. This is one reason why I have been organising and putting together educational trips to both Jalisco and Oaxaca. To give more people the chance to see and get to know what I care about the most in the world. Other recommendations if you happen to be in Oaxaca is to swing by the bar Mezcalogia and talk to the staff there and they can hook you up. The family who owns the bar produces some of the finest mezcal I have ever tried and know pretty much everyone.There are also tours you can take and buy tickets for on the streets, and if you drive to Santiago Matatlán there are plenty of palenques to visit.
MoM: What’s your favourite mezcal cocktail?
BK: Funny, that this is the hardest question here. Since there really are no classic mezcal cocktails, most are signature drinks from a bar or bartender or contemporary riffs on classics. But I would have to say either a mezcal Negroni (equal parts) with a Jamaican style dark rum float (brand of choice for me is Smith & Cross), or something light fresh with tropical fruits like pineapple or mango. In general, I think mezcal is at its very best in cocktails when it acts more as a modifier than as a base. It only takes a little to do a lot.
MoM: And finally, when did you get your first Mexican tattoo?
BK: The first with a pure Mexican motif is a day of the dead sugar skull I had done in 2008. Then I also have part of a drawing by the Mexican painter José Posada and an agave behind my left ear. Then again, pretty much half of what I got are Latin American Catholic motifs, so I guess I got a lot of Mexico-relatable stuff. This comes even before mezcal found me. It was meant to be!
Nate Brown says that the word ‘terroir’ is becoming increasingly meaningless as producers and marketers deploy it to describe a whole range of inappropriate products. It’s time we stopped using…
Nate Brown says that the word ‘terroir’ is becoming increasingly meaningless as producers and marketers deploy it to describe a whole range of inappropriate products. It’s time we stopped using it.
Terroir is like quantum mechanics. Nobody can fully understand or explain it, though we are all aware of its existence. And much like the refusal of a quantum particle to be independently measured, as soon as I hear the word terroir in spirits, I know it isn’t at play. It vanishes at the sound of its name, like the opposite of Beetlejuice.
But for the purposes of this article, I’ll offer my own interpretation. Terroir is the flavour imparted by the idiosyncrasies of the location of its production. It’s a word owned by the wine world. It speaks not only of microclimates, polycultures, soils and sunlight, but also of tradition, culture, history and identity. Terroir is introspective. Terroir is retrospective.
All very lofty. Perhaps I should explain what terroir is not. Terroir is not foraged local botanicals thrown in with sourced imports. Terroir is not a meaningless buzz-word employed by uncreative creatives. Terroir is not synonymous with small batch. Or ethos. Or foraged. Or local. Or mountainside. Or handmade.
Grace O’ Reilly from Waterford in Ireland
“The terroir, [is not] the process and the people ensure passion, innovation and tradition are poured into every bottle of Caorunn Gin”, according to a certain master distiller. There. I fixed it.
Just for the record, claiming terroir in gin is pretty much always nonsense. Chances of you growing your own source material, fermenting it with wild yeast, then undoing all that hard work by distilling to 96%+ ABV, before sourcing juniper form Macedonia and orange peel from Seville pretty much makes a mockery of your idea of terroir. Because let’s face it, you’ve bought in your spirit, and your handful of locally-foraged botanicals aren’t going to cut it.
Similarly, rum has little claim to the word. I shan’t argue that some distilleries display characteristic styles, but where does the molasses come from? Some may be local. Most of it is shipped in bulk from Guyana. A rum company that imports spirit from a plethora of islands, making no reference to the molasses source, and part ages the product in Europe in French oak, should not be using the term terroir, grand or otherwise.
As for whisky? Not likely. The overwhelming majority of Scotch produced uses barley from outside Scotland. There are those, like the chaps at Bruichladdich who source individual fields grown by local farmers, and as these ferment there’s a case for terroir. But if the distillation wasn’t destructive enough, the distillate is then aged in mostly American casks, or ex-sherry butts, all of which are most likely made from quercus alba, which isn’t even grown on this continent. Don’t tell me there’s terroir after all of that.
That’s why vodka can probably use the term. There’s so little of anything else, that if the source starch is from a unique place, then its shadow grows long and reaches the bottle. Vestal does this well with some niche expressions made from individual potato varieties. Belvedere does it too. The other 99.9999% of vodka does not. As for Tequila & mezcal? Well, OK, maybe they have a claim, the blancos at least.
Terroir can exist in spirits, barely, like fading colours of a painting left in decades of the afternoon sun, but until the likes of Waterford start delivering it in whiskey, it just doesn’t yet.
Not that any of that matters. It doesn’t take a genius (or a well-funded PR campaign) to see that a change in the source material will indeed change the resulting product. Stills aren’t that efficient (thank goodness or we’d all be drinking vanilla flavoured vodka). But, terroir exists in wine because there we have fermentation, followed perhaps by some subtle ageing, (and the low ABV of the ferment minimises cask influence) followed by bottling. Sure, there may be some filtration and other manipulations, but in a good wine there should be no greater influence than the grapes and the fermentation, without distillation to eviscerate terroir’s legacy.
Nate Brown in action behind the bar
So yes, talk about local provenance, sure. Incorporate your heritage and your surroundings by all means, but don’t use terroir. Try ‘sense of place’. Or ‘parochial’. Wouldn’t parochial spirits be a nicer term to band around? Because we really have to draw the line at a terroir-inspired (glass, blue highlighted) bottle design. Give me a break.
I personally believe that terroir in spirits is possible, but I cannot reconcile this scale and commercialisation. I can fantasise about a poitin maker in the hills of Galway, growing his own grains and spuds for his tea, putting a bushel aside to ferment with wild yeasts, a rough, basic single distillation to ‘up the burn’ to ‘make something worth drinking, boy’, all done on a homemade still made from scrap parts and an old bucket. This is how his Daddy did it. And his Daddy before him. This is how he’ll teach his nephew to do it. This is terroir, it’ll be found in the place where the word has never been mentioned. See? It’s quantum.
Nate Brown has owned and operated spirit specialist cocktail bars in London for the better part of a decade. He’s a regular speaker on industry panels, a judge for various spirit awards and has been known to harbour an opinion or two.
We have a treat this week, as Jesse Estes from Ocho talks us through his family’s single field vintage Tequilas. Oh, and coincidentally a consignment of these rare as hens…
We have a treat this week, as Jesse Estes from Ocho talks us through his family’s single field vintage Tequilas. Oh, and coincidentally a consignment of these rare as hens teeth spirits has just arrived at MoM HQ. What timing!
Perhaps more than any other individual, Jesse Estes’ father Tomas Estes is responsible for introducing Europe to Tequila. Originally from California, in 1976 Estes senior opened the first Pacifico restaurant in Amsterdam. A London branch opened in 1982 which became a celebrity hangout with Queen (the band) and Hunter S. Thompson both photographed there. Before Pacifico, Tequila was virtually unknown outside the Americas but in the ‘80s sales in Europe took off. In addition to the restaurants, Estes wrote a book on his favourite spirit and was made official Tequila ambassador for the EU by the CNIT (Camara Nacional de la Industria Tequilera).
Tomas and Jesse Estes, and yes Estes junior is old enough to drink
In 2008, Estes teamed up with Carlos Camarena, an award-winning third generation Tequilero, to make Ocho Tequila. It was a very different market back then, according to Estes junior: “People laughed us out of the room when we talked about terroir.” The first batches only really sold through their restaurants, “we were never commercially-driven brand”, he said. Since then, the bar industry has changed immeasurably .
You can’t move for the word terroir these days in spirits. Much of this is nonsense (article coming soon!) but with Ocho Tequila it makes sense. Small differences in soil, altitude, and microclimate really can have an enormous effect on blue agave and the taste of the resulting Tequila, and each agave harvest is unique. “Tequila does not lend itself to consistency”, Jesse Estes told me. Most companies blend this variation away but Ocho Tequilas are bottled from single fields and harvests.He grew up taking yearly trips to Burgundy with his father where neighbouring vineyards can make wine that go for vastly different prices because of differences in the terroir. The aim with Ocho was to bring some of that sensibility to Tequila. Though unlike grapes, you don’t get a harvest from each field every year as the plants take on average eight years to mature.
All Ocho Tequila come from the family’s own fields. Jesse Estes told me that they harvest late to maximise sugar. Sometimes the fields smell of vinegar because the agave has already begun to ferment in the ground. Every batch is 100% agave, slowly steamed in brick ovens for 72 hours, fermented with wild yeasts, and double-distilled. There are no additives pre or post-distillation. As well as blanco unaged Tequilas, Ocho offers reposados (aged for eight weeks in ex-bourbon casks) and añejos (aged for at least a year).
2014 harvest at La Magueyera
We spent a very happy morning at Cafe Pacifico in Covent Garden with Jesses Estes sampling our way through some of the range, and we were amazed at how different some of them are. You can really taste the difference between the fields – some are fiery and spicy, others sweet and floral. What they all had in common was that though they are distinctive, they are not difficult spirits for the uninitiated to appreciate, unlike some mezcals. There is a full range available exclusively to Master of Malt. Some are only available in limited quantities so you better hurry. I’ve picked out a few highlights:
You’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative –…
You’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative – but how much do you really know about Mexico’s most beloved plant? MoM became acquainted at The Ginstitute’s Agave Sessions masterclass in London, hosted in partnership with Herradura Tequila…
Hands up, how often do you give thought to the raw ingredients that make up your favourite boozes? Our guess is, not too often. Understandably you’re probably more interested in the finished product, and hey – who can blame you?
For spirits holding a Denomination of Origin – which can only be made in a designated region, since their distinct characteristics are the product of their geographical environment – the plants they are produced from have a special significance and history, and this is especially true of Tequila, and, in turn, agave.
We headed to Notting Hill for an in-depth masterclass covering agave history, heritage and craft, nibbling tacos, sipping cocktails, and tasting our way through some of Mexico’s spirited creations. Here are a few things we learned along the way…
You’ve presumably tasted a drink made from agave, but how much do you know about it?
#1: Agave is a type of lily
It may closely resemble a cactus, but the agave plant, also known as maguey, is actually a member of the lily family. It’s a pretty versatile, hardy crop, dating back to pre-Columbian Mexico. Back in 1650, Spanish priest and naturalist Friar Francisco Jiménez said the “plant alone would be sufficient to provide all things necessary for human life”, and could be used to make all manner of items from sandals to razors and even a tincture for bandaging fresh wounds.
#2 The plant has babies called pups
Agave takes around 10 or 15 years to flower, producing a large stem that shoots up several metres into the sky, known as a quiote. The flower is the largest produced by any plant in the world, and requires a fair bit of energy (read: sugar) to grow, so farmers cut the stalk off as it grows to make sure all that deliciousness stays in the piña. How, then, do they reproduce? Each agave produces around 18 genetically identical ‘pups’ around its base through the course of its life, which are connected by an umbilical root.
#3 Agave is the goth of the plant world
Agave is pretty self-sufficient and grows naturally with very little intervention. It’s one of just 10% of plants that performs photosynthesis at night time. While all those other mainstream sell-outs are busy using sunlight to grow, the agave uses the reflection of the sun on the moon. This gives it a pretty distinct advantage – there isn’t much water in the dry volcanic soil; using moonlight means the plant requires less water to grow.
The Ginstitute’s Agave Sessions masterclass included some delightful cocktails
#4 They’re usually harvested at around eight years
Agave plants can take up to 10 years to reach maturity. While a handful of small growers will check each agave and harvest them individually when they’ve reached perfection – a time-consuming and expensive process – most do a ‘sweep harvest’ which is basically means ‘eh, most of them are ripe, let’s take them all’.
#5 There are more than 200 types of agave
The variety that goes in your Tommy’s Margarita is called Blue Weber, and there are strict rules that forbid Tequila producers from using other types of agave. That’s not to say you won’t find them in other agave-based sippers – you might’ve heard of Espadin, a large agave species, as well as Tobala, which, conversely, grows to around the size of a houseplant. The larger varieties can take decades to mature, some 10, 20 or even years. Some are very rich in sugars, which means the sap is very sweet, while others are far lower. Agave can be found growing everywhere, from vast, wild hilltops to cracks in the pavement.
Bonus fact: Mezcal is the name given to *all* spirits produced from agave. This means all Tequila is mezcal in very much the same way that all Cognac is brandy. There are several other Mexican spirits produced from agave that also fall under the umbrella of mezcal and these have protected regions too, such as Sotol, Bacanora and Raicilla.
Keen to expand your agave knowledge? The Agave Sessions event is held weekly on Saturday afternoons at The Ginstitute on Portobello Road, comprising a two-hour masterclass, four agave cocktails, an agave-based tasting, a selection of tacos, a 700ml bottle of Herradura Plata Tequila and a miniature barrel. Tickets are available to purchase here: www.agavesessions.com
Tequila may have the terroir of a fine wine but the category lacks a serve that illustrates its sense of place. Until now. Here, we chat with Tom Bishop and…
Tequila may have the terroir of a fine wine but the category lacks a serve that illustrates its sense of place. Until now.Here, we chat with Tom Bishop and Jack Vereker, co-founders of contemporary Tequila brand El Rayo – Spanish for ‘the lightning’ – who have made it their mission to refresh the category, one Tequila and Tonic at a time…
Peanut butter and jam. Macaroni and cheese. Tequila and Tonic. It seems so simple, but all this time we’ve been putting two and two together and making five. The category needs a hero serve, and it’s been right under our noses the entire time.
“When we first started drinking Tequila, we realised there was no simple way of drinking it,” says Vereker. “Do you get the pub to make you a Margarita? It’s a simple cocktail, but no one knows what the ingredients are. Tequila and Tonic highlights the flavours of the agave – those delicious vegetal notes pair really well with the tonic – but it’s also a long refreshing drink. It has all the same elements of a Gin and Tonic but it’s a different experience.”
Tom Bishop and Jack Vereker bearing piñas
El Rayo’s strategy couldn’t be any further from the lime and salt ritual Tequila has become synonymous with. But then, its founders aren’t Diageo or Pernod Ricard alumni, nor are they bartenders-turned-brand ambassadors. Bishop, an ex-insurance broker, and Vereker, formerly the strategic consultant for a tech firm, are just two childhood friends with a penchant for Tequila.
It started with a bottle of Siete Leguas Añejo, a gift from Bishop’s brother, which had been aged in whiskey barrels for two years. The bottle sat gathering dust on a shelf until the future co-founders returned home from a night out in Peckham to find they’d run out of beer. “The first sip completely smacked us around the face,” Bishop continues. “At that stage we’d had similar experiences with Tequila to a lot of people, we’d had a lot of fun with it – probably too much fun in some instances – but this was like nothing we’d ever tasted before. And it lit a spark in us.”
They began roaming around London trying different brands and chatting to bartenders, and were surprised to find a category that was “over-reliant on a lot of dated stereotypes about Mexico”, Bishop says, “it didn’t add up with contemporary Mexican culture, which is so much more than just sombreros and cactuses.” It was a lightbulb moment. “We wanted to create a complex and delicate Tequila that really excites people, but at the same time is also really approachable, smooth and easy to drink,” saysVereker.
Tequila and Tonic, why did no one think of this before?
After a year of research – and more than a dozen distillery visits in Jalisco, from very traditional, old school production lines “all the way up to what was essentially a science lab”, Bishop says – they teamed up with Maestro Tequilero Oscar Garcia at Hacienda La Capilla to develop El Rayo; the first brand to use a blend of highland and lowland agave.
“It takes eight years for blue agave to grow before it’s harvested for Tequila production,” Bishop explains, “so, much like wine, where it grows is important to the overall flavour and taste of the end product. In the highlands you’ll find really fruity, sweet notes; in the lowlands there are more vegetal, spicy, peppery notes – it’s all to do with the amount of sugar and water the plant retains.”
El Rayo is made up of 70% highland-grown agave and 30% lowland-cultivated agave, resulting in a Tequila that’s soft and approachable with subtle pepper and spice and a really clean citric, grassy flavour. The piñas are roasted for 12 hours, crushed, and the juices twice distilled in 105-year-old copper stills.
There currently are two varieties of El Rayo: the buttery, herbaceous, floral Plata, with its notes of pepper and pineapple, and a vegetal, slightly smoky Reposado, rested in American white oak whiskey barrels from Jack Daniel’s, with notes of salted caramel, almond and orange zest. A third, Añejo, is still ageing in barrels and will be sampled once more before summer is out.
Safety always comes first when out in the agave
The beautiful bottles, designed and created in Guadalajara by local design agency Toro Pinto, give a nod to Mexican folklore that credits a rogue lightning bolt and curious campesino with the invention of Tequila. While both styles are delightful served straight up – we can attest to that – El Rayo’s signature serve, the Tequila the Tonic, is the highball drink we didn’t know we needed.
While El Rayo is certainly good enough to be sipped, the duo are realists: people don’t generally sip premium Tequila on a night out – certainly not in the UK, anyway. “It’s about creating something approachable,” says Bishop, “the way I see it being adopted is mainly at home first, and I think that’s a big challenge for Tequila as a product. You might be brave and make some Margaritas if friends are coming round, but there’s no simple way to serve it.”
The most important thing, he says, is that the Tequila and Tonic really champions the agave, as opposed to those traditional serves (hello, Paloma) which almost exist to mask the flavour. Could the serve spell the end of salt and lime-tinged regret and reframe Tequila as a spirit to savour? We certainly hope so.
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!
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.
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.
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.
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…
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.
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.”
It would have been rude not to have a sample, or two…
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!
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 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 24 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.
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.
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?
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.
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…
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!
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.
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.
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.
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.
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.