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Master of Malt Blog

Tag: william grant

The Nightcap: 9 October

If news about new Scotch whisky distilleries, Hendrick’s Gin’s surreal celebratory film and heavy metal giants KISS entering the spirits game sounds like a great read to you, then you’re…

If news about new Scotch whisky distilleries, Hendrick’s Gin’s surreal celebratory film and heavy metal giants KISS entering the spirits game sounds like a great read to you, then you’re in the right place. It’s The Nightcap!

I don’t know about you, but the lack of real parties or trick-or-treating has really hampered my costume ideas for Halloween. How much effort is required for a virtual get-together? More than usual? Less? Assuming you want to do better than just go as COVID or Donald Trump or the Joker/Harley Quinn, again. This year it falls on a Saturday, which would usually mean all sorts of mayhem, but now our biggest fear is probably a broadband outage. And that would make a rubbish costume. Makes you appreciate the things that don’t change: like the climate in the UK making a mockery of whatever weather you try to dress for, or neat little round-ups of all the happenings in the world of booze. Ah, The Nightcap. What would we do without you?

What a week we had on the blog. First thing’s first, we’ve got a new competition for you to enter and this one’s a knockout: a VIP Trip to Dublin to visit Slane Distillery is up for grabs. Excited? You should be. Click the link to find out how to enter. Elsewhere, Ian Buxton penned a beautiful tribute to the late, great Dr Jim Swan, Annie tasted some super-premium aged Venezuelan rum and shared the secret to making great low-to-no alcohol cocktails and Henry spoke to Mark Ward about his wonderfully intriguing vermouth brand, Regal Rogue. A 20-year-old gin was also on the menu, as was the new Highland Park Cask Strength bottling and the most relaxed cocktail ever, The Boulevardier.

The Nightcap

Will they make whiskey? Rum? Or perhaps Cold Gin…

KISS becomes latest rock band to release spirits 

Heavy metal band KISS (the ones who use all elaborate face paint) has announced that it has partnered with Swedish drinks company Brands for Fans to create a new line of booze. The American group, which is made up of Paul Stanley, Gene Simmons, Eric Singer and Tommy Thayer, already has two products in the pipeline to be released in Europe, Japan and Australia before the end of 2020, with more info due to be “revealed shortly”. It’s not the first time KISS has ventured into the world of booze, back in 2011 they partnered with wine distributor Rewine to release KISS-themed Zin Fire wine and Destroyer beer. Brands for Fans should be up to the task of delivering whatever the band desires as it’s no stranger to working with rock giants, following collaborations with Motörhead, Slayer, Ghost, Judas Priest and Scorpions. “The first money I earned was spent on a Kiss record. To find myself 40 years later having them as Brands for Fans clients, I don’t even know where to begin,” said Sari H Wilholm, marketing director and co-founder of Brands for Fans. “It feels so fun and exciting to finally take KISS into the premium alcohol beverage segment, and they have chosen the right partner for this.”

The Nightcap

I can picture us doing a VR tour and tasting already…

Plans revealed for £15 million Wolfcraig distillery

Sound the ‘new distillery’ siren folks, because Scotland could be about to welcome a new whisky maker! A proposal from Wolfcraig Whisky was submitted this week to create a whisky experience near Stirling that will incorporate a distillery, interactive visitor attraction, tasting room and bistro restaurant and bar. Subject to planning approval, construction of the £15 million project will kick off in the spring of 2021 and the doors are tipped to open in the summer of 2022. The distillery will have the capacity to produce up to 1.5 million litres of spirit per year and produce Wolfcraig Highland Single Malt Scotch Whisky in addition to a range of other spirits, while a Founder Membership package will allow fans to become a part of the Wolfpack from the outset. The project was founded by Michael Lunn, former chairman and chief executive of Whyte and Mackay Group and co-directors John Moore and Jamie Lunn, who will work alongside a team including Dr Alan Rutherford OBE, former production director at Diageo, and renowned master distiller Ian Macmillan. The investment will seek to tap into Stirling’s heritage by showcasing the stunning vista across to the Wallace Monument and Stirling Castle, and will also ensure production is sustainable.

The Nightcap

Kerry and Derek Campbell have big ambitions for 8 Doors

Introducing 8 Doors, mainland Scotland’s most northerly distillery

The new Scotch whisky micro-distillery set to open in John O’Groats in 2021 has now revealed its name: 8 Doors Distillery! The brand, whose founders, local husband and wife team Kerry and Derek Campbell, were granted planning permission for its £1 million project in March this year, will be the first whisky producer in the Caithness village since 1837. When it opens, it will be Scotland’s most northerly mainland distillery, so spare a thought for poor Wolfburn which is about to be knocked off the top spot. The new distillery will have the capacity to produce up to 60,000 litres of whisky each year and it will all be matured in an on-site bonded warehouse. Whisky master John Ramsay, who has created whisky for The Famous Grouse, The Macallan and more, will help create the Highland single malt, which will be produced using water extracted from a borehole on the distillery site. 8 Doors Distillery has also announced the launch of the 874 Founders Club and the 874 Club. The former offers members the chance to buy a limited number of 50-litre and 250-litre Founders Casks, while those who join the 874 Club will receive a collection of three bottles from some of the first casks laid down and can purchase these packages directly from the distillery. Anyone interested should click here. “The creation of our 8 Doors Distillery in John O’Groats and our limited edition launch is part of a dream come true for Derek and me,” Kerry Campbell said. “We love whisky, and for us it’s more than just having an exceptional liquid in the glass. It’s the stories that go alongside it, the memories of special occasions and get-togethers with family and friends. If we can be part of creating not only a fantastic whisky but also great memories for people who drink our whisky that would be amazing”. Oh and the name? According to the press bumf, it comes from Jan de Groot ie. John O’ Groats, a Dutchman who ran the ferry to the Orkneys, whose “seven descendants quarrelled about succession, so he decided to build an octagonal house with eight doors – one for him and each of his seven sons – and an eight-sided table so that nobody could sit at the ‘head of the table’”. So now you know.

The Nightcap

The Milagro Tequila Distillery is now part of the Grant family

William Grant buys Tequila distillery 

William Grant & Sons has been working on acquiring its own Tequila distillery in Mexico for the last two years and this week the family firm revealed it has succeeded. The Milagro Tequila Distillery, which was founded in 1998, was acquired as part of William Grant & Sons’ “multi-million-pound investment plan to build its brands globally and upgrade its infrastructure to support the company’s growth ambitions”. Milagro Tequila is produced using 100% blue agave from the Jalisco highlands in both pot and column stills and the brand employs a 36-hour slow roasting process in traditional brick ovens. The range, which consists of six expressions: silver, reposado and añejo bottlings across the Core collection and the Select Barrel Reserve lines has helped it become the fifth largest premium Tequila brand in the US, according to William Grant & Sons. “Milagro has always been an exciting brand within our award-winning portfolio, and with this distillery, it is now a clear long-term priority for our global business, alongside such iconic premium brands as Glenfiddich single malt Scotch, Hendrick’s Gin and Tullamore Dew Irish whiskey,” said Jonathan Yusen, William Grant & Sons’ president and managing director, Americas. “This acquisition allows us to manage our production more closely, ensuring the long-term quality and consistency of our silver, reposado and añejo offerings, while bringing our innovation expertise to agave-based spirits.”

The Nightcap

Balvenie Tun 1509 – Batch 7 is available now, right here!

New whisky round-up: Bowmore, The Balvenie and Gordon & MacPhail

It’s certainly been a busy week of whisky releases, which we’re always delighted to see. First, we learned that The Balvenie has unveiled the latest release in its Tun 1509 series – because we have some! Behold, Balvenie Tun 1509 – Batch 7! This particular edition was made using whisky drawn from 21 hand-picked casks, including ten sherry butts, seven sherry hogsheads and four American oak barrels before it was bottled at 52.4% ABV. Islay distillery Bowmore wasn’t going to be left out, however, and also launched a limited edition single malt: Bowmore 30 Year Old. Distilled in 1989, the whisky was matured in Sherry hogsheads and bourbon barrels before it was bottled at a cask strength of 45.3% ABV. The brand has said it will release a new edition of the 30-year-old bottling every year in limited quantities and that the liquid used to make the single malt will be selected from just two casks each year. Gordon & MacPhail rounded-off the good news by launching the second of four commemorative whiskies to celebrate its 125th anniversary. The 35-year-old Gordon & MacPhail 1984 from Glenury Royal is another ultra-rare delight made with spirit from the closed distillery in Stonehaven in the eastern Highlands and was matured in cask number 2335, a first-fill sherry butt before it was bottled at 49.1% ABV. Just 397 bottles are available worldwide of this elegant 35-year-old whisky, which joins the 1972 Coleburn whisky launched in September. Quite the line-up, wouldn’t you say folks? And did we mention we’ve got the Balvenie bottling here at MoM Towers now

Hendrick’s Gin Palace marks two years with new film

Hendrick’s Gin is never one to shy away from the weird and the wonderful, as regular readers of The Nightcap will attest to. So it should be no surprise to learn the gin giants plan to celebrate the second anniversary of the opening of the Hendrick’s Gin Palace with the release of a 4-minute film that takes viewers on a “whirlwind tour of the unlikely sights, people and tastes within the Hendrick’s Gin Palace distillery”. With COVID-19 preventing guests visiting the distillery, the brand decided to create a cinematic tour of the distillery with Saturday Studios, which is intended to educate and entertain and stars The Gazebo Effect’s Max Berendt and Hendrick’s global brand ambassador, Mr. Ally Martin. “When I first joined Hendrick’s Gin, acting was nowhere to be seen on the job spec but given the highly theatrical nature of how we bring Hendrick’s Gin to life, it now seems to be an essential part of my day job,” said Martin. The film, which will be released to coincide with International Gin & Tonic Day on October 19, sees a fictional reporter jump down from a hot air balloon into the walled garden in front of the Gin Palace and then whisked away on a tour of the palace. Scenes include “fights with foliage in one of the distillery’s hothouses” and a “surreal dream scene reminiscent of American Beauty”. We didn’t expect any less.

The Nightcap

Congratulations, Chris!

Jack Daniel’s announces new master distiller

One of the biggest drinks brands on the planet has announced who will produce its world-famous Tennessee whiskey this week. Jack Daniel’s has revealed that it’s keeping it in the family, appointing Chris Fletcher to follow in his grandfather’s footsteps to lead the production of whiskey at the distillery. Frank Bobo served in the role for more than two decades until retiring in 1989 and Fletcher’s boyhood home was about three miles from the distillery in Lynchburg. Fletcher said Bobo “will always be my vision of a true distiller” and that “I couldn’t be more excited to be in this role. It’s such a special place from a distilling and whiskey-making standpoint.” Jack Daniel’s sells more than 17 million cases globally of its spirits lineup, which includes its best-selling core bottling as well as flavoured expressions and limited-edition offerings, so it’s a considerable task to oversee the production process. However, Fletcher has been with the distillery since 2001 when he worked as a part-time tour guide while attending college and has previously held roles as a Brown-Forman chemist in research and development for eight years before finally spending six years as an assistant master distiller to Jeff Arnett, who recently departed after 12 years leading the distillery. It seems Jack Daniel’s is in safe hands, folks.

The Nightcap

It’s here and it tastes every bit as good as it looks!

Peatheart Batch 2 from anCnoc is here

The second peated batch from the whisky formerly known as Knockdhu has just arrived at MoM towers. We were treated to special tasting with no-nonsense distillery manager Gordon Bruce. Peatheart Batch 2 is quite heavily smoky using peat with 40ppm but what we loved about it is that the sweet fruity new make shines through with bright lemon and pineapple notes. It’s a NAS expression, aged in ex-bourbon casks and bottled at 46% ABV with no chill-filtering. Bruce commented: “Despite having the same ppm as Batch 1, slight variations in maturation mean that our second Peatheart bottling offers something a little bit different, with a more refined smoky character. The combination of fresh, fruity anCnoc notes with these more mellow peat flavours creates a wonderful modern whisky that will be enjoyed by whisky fans across the spectrum. The peaty range now sits alongside our signature anCnoc whiskies to give drinkers two very distinctive sides to our whisky. Whether it’s a dram from our ‘dark’ or ‘light’ side, both represent our commitment to using the best traditional techniques and craftsmanship to make a very modern single malt whisky”. And did we mention that the Batch 2 is now in the warehouse?

The Nightcap

¿Quien es un buen chico?

And finally…. Jerez honours its bodega dogs

In Jerez in southern Spain, there is a special breed of dog called a Ratonero Bodeguero Andaluz, meaning, roughly, Andalucian rat-catching bodega dog. As you might be able to deduce from its name, it’s a working dog whose job is to hunt rats and mice that plague the city’s enormous wine warehouses. Now, according to news site The Local, the city has decided to honour its most loyal workers. An announcement on 30 September from Jerez’s town hall said: “In Jerez, we have declared to the rat-catching bodega dog as part of the fundamental cultural heritage of the city” (or something like that, translation by MoM buyer and top linguist Guy Hodcroft.)” The breed was created when fox terriers brought to the city by English wine merchants in the 18th and 19th century crossed with local dogs known as Raterillo Andaluz. But they were only formally recognised as a distinct breed in 2000. Apparently, they are extremely brave and fierce but also good with the children. So next time you open a bottle of sherry, raise a glass to the magnificent rat-catching dogs of Jerez. ¡Salud!

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Five minutes with… Fabiano Latham from Reyka Vodka

We grabbed five minutes with Fabiano Latham, UK Brand Ambassador for Reyka Vodka, and learnt about the wild side of the ambassador lifestyle! The first time I met Fabiano Latham…

We grabbed five minutes with Fabiano Latham, UK Brand Ambassador for Reyka Vodka, and learnt about the wild side of the ambassador lifestyle!

The first time I met Fabiano Latham was at William Grant & Sons Brand Ambassador UK tour, ‘Unwrapped, The Other Side of Bartending’. What was set to be a (somewhat) regular day of fun-filled bartending talks turned into, thanks to Latham (and the wonderful Reyka team), an escapade across London, whizzing around in a speedboat on the Thames, all in the name of adventure. That seems like a pretty fitting introduction, but don’t take my word for it. We managed to grab a chat with the man himself to talk us through all things Reyka, glacier bars and puffins!

Fabiano Latham Reyka

Fabiano Latham enjoying a Reyka vodka on a glacier… as you do.

Master of Malt: Chat us through what makes Reyka Vodka so special?

Fabiano Latham: Well, first of all its super tasty which is always a plus. But it’s our Icelandic roots which make us stand out. Our production allows us to say that we’re truly made of Iceland and not just in Iceland. Geothermal energy powers our distillery, glacial water from a local spring brings Reyka Vodka down to 40% after being distilled in a unique Carter Head still, which has locally-found lava rocks sitting in botanical baskets which filter our spirit during distillation. It’s also said that the tiny village of Borgarnes where we’re made is full of mischievous mythological hidden folk…

MoM: Have you always been a vodka lover?

FL: Hailing from Amazonian roots, my spirit interests were always focused on things like pisco and cachaça but I interacted with Reyka throughout my bartending career and always had a soft spot for the brand. Also I puffin love Iceland having visited a friend there many moons ago.

MoM: And have you always been an outdoors lover?

FL: Yes! My mum always dragged me on holidays to the middle of nowhere in the British countryside – (and still does!) – from wandering in Suffolk, to hiking up mountains in Wales, to cycling to Paris and spending weeks in the Outer Hebrides. From a young age I’ve been frequently immersed in nature and developed a keen interest in wildlife, but I only started really appreciating it once thrust into the rigours of hospitality. I discovered its unique rejuvenating powers against the nocturnal lifestyle of bartending and now I can’t get enough.

Fabiano Latham Reyka

Running low on ice? You know what to do.

MoM: How did you come to be the brand ambassador for Reyka?

FL: I harnessed my innermost Icelandic fan girl dweeb and went hell for leather once the job became available! Having won the 24 hour Reyka cocktail competition a few years back and being lucky enough to visit Iceland twice, I felt like I had some good credentials to go at it like a heathen Viking beast. I didn’t always want to be an ambassador at all, it was always something that other people did and I never thought I’d get the job but I really identified with the whole Icelandic adventure thing!

MoM: You created a word, which is pretty awesome. Explain the idea of Adventurivity for us!

FL: Adventurivity = adventure + creativity. It’s a mashup. Just like a moody puffin might be a muffin or a cheeky elf might be a … chelf. Essentially it’s the word I’ve given to a mindset which is all about immersing oneself in nature and pushing yourself out of your comfort zone in really fun ways like climbing mountains or cycling long distances or even just spending some time with yourself in the morning on a stroll through a park. The reason behind this is to help balance and rejuvenate the stresses of hospitality, but also to build confidence in order to help frame and smash personal ambitions and goals. We all know that spending time outdoors is beneficial but this concept goes into the scientific detail of our evolution in nature and how it can benefit us today. I believe that by giving it a little structure, we can increase the gains because we simply understand more.

Remember, enjoy your tipple after your adventuring.

MoM: How do you link drinking and adventuring? Some people might say they’re not a natural pairing!

FL: Aha such a valid question! The idea of Adventurivity is geared towards bartenders and it’s designed to be used as a tool for the trade to help balance out their hectic lifestyles. We never drink whilst on the adventures, it’s only ever after that we might share a Reyka cocktail and share our experiences of the day. We always state: never drink and adventure! Adventure within nature is also about building confidence and positivity – attributes which can help boost creativity which can be used to develop concepts and recipes and that’s the key link.

MoM: We’re sure there are a few, but what’s the most memorable spot you’ve ever enjoyed a drink?

FL: Tough one that! I guess the most memorable spot has to be the Glacier Bar in October 2019. The sun was high and the views across the glacier were incredible. The silence was unreal. Our guests were an hour away, barrelling over the other-worldly terrain in a super jeep and it was just the ideal time to rustle up a Reyka Martini. We found a small hole on the glacier that had filled up with water and frozen overnight so we cracked the top layer and used a small chunk of the ice to stir down a bone-dry Martini. Yum!

Fabiano Latham Reyka

Behold, the Glacier Bar!

MoM: How did the idea for the Glacier Bar come about?

FL: Far, far away (in an office) one day someone said…. What if we made a bar…. And put it… on a glacier. Luckily all of us who work on Reyka share the same feverish excitement when it comes to epic activations and so it was just a case of blasting through the bible of logistics that comes with such an undertaking. Our epic brand manager Caitlin spearheaded the expedition and pulled off a magnificent feat of organisation. Our audience shares a keen interest in adventure and the outdoors, yet don’t often manifest these wishes into actual adventurous experiences as it’s tough to break the daily grind, so the idea is that we wanted to give them an amazing once in a lifetime opportunity!

MoM: What’s your favourite Reyka serve?

FL: A Puffin Collins was one I used for my interview three years ago – Reyka, pink grapefruit, elderflower, fresh cherry tomato and soda. It takes inspiration from the geothermally grown tomatoes in Iceland but also my love for puffins… It’s a bit ridiculous really… from a multitude of puffin paraphernalia to a taxidermy puffin called SugarPuff McStuffin and even a puffin tattoo… (pattoo).

MoM: Can we expect anything new from Reyka in the (near) future?  

FL: Yes! We’ll be starting up a Reyka running club in London at the end of January. Something epic will happen again next year just like the glacier bar…. but not the glacier bar. I’ll be hosting numerous adventures around the UK, the biggest being the Reyka Expedition cocktail competition in June. Keep a-puffin-breast of what’s going on by following me @fabsting (shameless self-promo…. Not even sorry).

Thanks a-puffin, Fabs! 

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The Nightcap: 5 April

It’s been a big week for Irish whiskey, BrewDog, and our very own blog. The Nightcap is here with all the stories from the week! April has arrived, and with…

It’s been a big week for Irish whiskey, BrewDog, and our very own blog. The Nightcap is here with all the stories from the week!

April has arrived, and with it came news both real and fake. Of course, the storied tradition of ‘spend the first morning in April lying through your teeth at every opportunity’ continued this year, but that’s not what we’re here to talk about. We’re here for the news. The newsiest of news! The news built upon facts, but also built upon booze. The Nightcap is held up by those two pillars: facts and booze. Like Stonehenge, except not big rocks.

Anyway, it was a busy week on the MoM Blog, which we colloquially referred to as Blogmageddon here at MoM Towers (we know how to have fun). Henry celebrated the news of Bruichladdich’s plan to build on-site maltings, treated us to a Daiquiri for Cocktail of the Week, and then found out the buzz around mead. Jess showed off Mackmyra Äppelblom for New Arrival of the Week, looked at the announcement of a new distillery in Donegal, Ireland, and finally met batman. Not that one, the other one, the one with the mezcal. Adam took a booze-based tour of Scotland’s whisky regions, and chatted with The Whisky Works’ Gregg Glass. Annie got us all hyped up about the upcoming Scotch whisky distilleries that we can’t wait to visit. We had a guest blog from Nate Brown about how not to launch a new drink, we announced the winner of our Yellow Spot competition, and we launched Google Pay as a payment option. Then we got involved with the whole ‘lying through our teeth thing’ (but then came clean about it). Blogmageddon indeed!

After all that, it’s probably time to bring you what else went down this week!

masons

We wish the team at Masons Gin a speedy recovery

‘Still explosion’ causes fire at Masons Gin distillery

Sad news came from Yorkshire this week. Masons Gin, set up in the Dales six years ago by husband and wife team Cathy and Karl Mason, suffered an explosion. According to numerous reports, one of the stills blew out, causing a major fire. The Masons team put a statement on social media shortly afterwards. “We’d like to thank everybody for their concern and well wishes following a fire at the distillery today,” it read. “We can report that all staff are unharmed and there are no injuries sustained. We’d like to express our thanks to the emergency services and staff at SPAR for their support this morning.” We’re thinking of everyone at the distillery and hope things are back up and running soon.

Dublin-Liberties

A ‘momentous achievement’, says The Irish Whiskey Association

Irish spirits get GI recognition

Top news, folks! Irish whiskey, Irish cream liqueurs and Irish Poitín have all secured geographical indication (GI) status in the EU. What does this mean? Basically, both in the EU and markets that the EU has trade agreements with, a product can only be labelled as Irish whiskey, gin or Poitín if it was made on the island of Ireland to set production methods and standards. Single malt Irish whiskey, pot still Irish whiskey, blended Irish whiskey and grain Irish whiskey were all included in the GI agreement, which the country’s drinks industry first submitted in 2014. It essentially means it will be much harder for people to fake Irish drinks or make misleading statements on non-compliant products. The Irish Whiskey Association called the development a “momentous achievement”, giving the drinks the “strongest possible protection”. Best raise a dram of something Irish!

Pernod Ricard to ban single-use promo plastics by 2025

Global drinks group Pernod Ricard, which owns the likes of Beefeater, Chivas Regal, The Glenlivet and Havana Club, has published its 2030 Sustainability & Responsibility roadmap (see video above). The document sets out eight “ambitious and concrete” targets, each developed to support the United Nations’ Sustainable Development Goals. Under Biodiversity, Pernod Ricard has pledged to have a dedicated project with evert affiliate, and as part of Regenerative Agriculture, there will be projects to improve topsoil, watershed and ecosystems in eight wine regions. As part of its Equal Pay and Future Leadership banner, the group has pledged to ensure equal pay by 2022 and gender-balanced top management teams by 2030. Shared Knowledge and Learning will see 10,000 bartenders trained in being anti-waste and plastic-free, and on the topic of Packaging and Waste, all promotional single-use plastic items will be banned by 2025. A Water Balance and Carbon Footprint focus will see the company’s total carbon footprint cut by 50%. Pernod Ricard’s Alcohol Misuse focus will see every affiliate have at least one programme to fight problem drinking; while under the Responsible Party pillar, more than one million young adults will learn about responsible consumption. “These 2030 commitments provide us with a focused framework across our business in helping to address some of the biggest sustainability issues, so consumers can enjoy our products in a convivial and sustainable way,” said Vanessa Wright, VP Sustainability & Responsibility. Go Pernod!

Scotch Whisky collection

The most extensive and famous private whisky collection in the world is set to stay!

Diageo Claive Vidiz Scotch collection to stay in Edinburgh

Anyone who has visited the Scotch Whisky Experience in Edinburgh will remember the Diageo Claive Vidiz collection. The 3,384 bottle-strong haul includes some seriously rare and covetable expressions, including a Buchanan’s whisky bottle dating from 1897! It was Brazilian businessman Claive Vidiz who gathered the collection over 35 years before it was acquired by Diageo in 2009. It’s been on display at the visitor attraction ever since, attracting a whopping 1.5 million whisky fans. And a deal has been struck to keep it in situ for another 10 years! “The Diageo Claive Vidiz Collection is uniquely eclectic, with brands from across the whole industry and ranging from extremely rare bottlings to everyday drams from years gone by. It really gives visitors a fascinating insight into our whisky history,” said Christine McCafferty, Diageo’s chief archivist. The Scotch Whisky Experience has just revamped its display units for the collection, to make sure the bottles are kept in prime condition for the next decade. Susan Morrison, chief executive of the Scotch Whisky Experience, added: “After 10 years of seeing the collection every day we still have the privilege of seeing the reaction of surprise and delight on the faces of each of our visitors as they enter the collection vault for the first time.” We’ll be up again soon!

brewdog

The BrewDog Distilling Co. has arrived (complete with scary wolf)!

BrewDog reveals more spirits, plans a beer hotel

Sound the klaxons, The BrewDog Distilling Co. is here! Yes, BrewDog, responsible for your favourite craft beer, has launched some quite incredible spirits. Although it’s still fairly shrouded in secrecy, here’s what we know. Flagship gin LoneWolf has been on our radar for a while, and is juniper heavy with a touch of lavender. But there’s now another gin, Zealot’s Heart, a small-batch expression “made by zealots for zealots”. Then, we are also treated to Rogue Wave, “a vodka you won’t forget”, dedicated to the co-founder’s cousin, One-Armed Alex, who you can spot on the label. Finally, the distilling team has collaborated with a trio of leading spirit-makers to create the Boilermaker Series, sporting three limited-edition whiskies that are actually designed to be paired with BrewDog craft beer. What a spread! If you think BrewDog has forgotten a certain spirit, fear not. Next on the cards is an authentic spiced rum aged in oak, though you’ll have to wait a little longer for that one. But there’s more! The team has certainly been busy, because this week it also revealed it’s planning the UK’s first craft beer hotel. Known as DogHouse London, it will have its own craft beer museum, fresh craft beer you can pour for yourself in each room, and something called a shower-beer fridge. At least being in the dog house won’t be such a bad thing now. We’ll wag our tails to that, BrewDog!

Glenfiddich

Say hello to the new Glenfiddich UK ambassador: Alex Walker

Meet new Glenfiddich UK brand ambassador, Alex Walker!

We have a new national brand ambassador at Glenfiddich, folks! Independent family distiller William Grant & Sons has confirmed Alex Walker has taken on the role with immediate effect. Walker, who began his career in Australia before working in prestigious hotels bars The Beaufort Bar at The Savoy and Artesian at The Langham, will be tasked with talking all things Glenfiddich Distillery as often as possible (or ‘elevating brand awareness’, to use the industry term). He’ll also keep up comms between the brand and whisky drinkers, bars and restaurants, retailers and the press. Stephen Rutherford vacated the role after taking up the Glenfiddich UK brand manager position. “Alex has proved himself to be an exceptional candidate and a passionate whisky enthusiast, ticking all of the boxes for the role,” he said. Walker added: “I am extremely excited to be joining the William Grant & Sons UK family. It is a huge honour and privilege to work for a brand that represents over 130 years of history, heritage, and experimentation. I can’t wait to be part of this journey and help craft future success for Glenfiddich!” Congratulations, Alex!

Dewar’s releases film starring Game of Thrones’ Iwan Rheon

To celebrate the launch of its new Double Double range of whiskies, Dewar’s has teamed up with a whole bunch of glitzy actors to produce Four: four short films set in the Savoy Hotel in London. First up is Tuppence Middleton (you might remember her from TV series such as War and Peace and Black Mirror), alongside the likes of Iwan Rheon, who plays the baddest of all the baddies from Game of Thrones, and Jack Farthing from Poldark. The film is named after the four-stage ageing process used in these whiskies (step 1: ageing individual grains and malts separately; step 2: blending malts together and ageing, blending grains together and ageing; step 3: marrying the two; step 4: finishing in sherry casks). The Double Double (2+2=4, geddit?) range consists of three luxury age-statement whiskies: a 21 year old finished in oloroso casks; a 27 year old finished in palo cortado wood; and a 32 year old finished in PX barrels. We had a sneak preview with master blender Stephanie Macleod (at the Savoy, natch) and were extremely impressed. According to Macleod, the special ageing process is all about “the pursuit of smoothness”. It’s not unusual these days for drinks brands to make starry promotional films but, Macleod reminded us, Dewar’s was the first. Tommy Dewar commissioned a cinema advert for his whisky way back in 1898. Now there was a man ahead of his time.

talisker

It’s the Wild Spirit tour and bartender competition!

Talisker kicks off Wild Spirit tour and bartender competition

Isle of Skye’s Talisker Distillery has launched a fancy new bartender training programme and competition – the Wild Spirit Whisky Tour! That’s right, no more Race to Skye. Instead, we’ve got a new initiative which kicks off with a 20-stop UK-wide Wild Spirit Whisky Tour inspired by Talisker’s ‘Made by the Sea’ campaign. It runs until 19 April, and events will be delivered by Talisker brand ambassador Jason Clark. He’ll educate bartenders on the distillery’s history and production, and will explore Wild Spirit cocktail techniques. Once that’s wrapped up, bartenders will be invited to submit a Wild Spirit serve, from 20 April to 15 May, on behalf of their bar. The three bars chosen by a judging panel will win a Talisker Wild Spirit adventure for three members of staff! “For two years running, Talisker’s Race to Skye competition was a huge success and we’ve been delighted with the support and excitement received from the nation’s bartenders,” said Clark. “This year, we’ve mixed things up a little and have advanced the event into an all-new training programme and competition, the Talisker Wild Spirit Whisky Tour, which aims to reach and engage as many bartenders as possible.”

Tempus Fugit Spirits

The Tempus Fugit Spirits range was on show at Ziggy’s Bar at the Hotel Cafe Royal

Tempus Fugit Spirits eyes up cocktail bars

We found ourselves at Ziggy’s Bar at Hotel Cafe Royal last week for an extra-special tasting of Tempus Fugit Spirits. Founded in 2007 by John Troia, the brand’s birth coincided with the reintroduction of absinthe into America. Troia and his partner collected old absinthes and paraphernalia, so when the ban was lifted in 2007 they decided to corner the market. And now time has come for a push into cocktail bars! Tempus Fugit has an expansive portfolio of liqueurs and digestifs, as well as many absinthes. The range of spirits are all made from historic recipes, dating back to the 19th century. Including Gran Classico Bitter, Creme de menthe and Fernet del Frate. Jack Hanlon made some fabulous cocktails with the spirits, including a 20th-century cocktail using Creme de Cacao, Kina L’Aero D’Or and gin, and a Banana Bliss from the Cafe Royal Cocktail Book 1937 using Creme de Banane and Cognac. Yum.

hangover free alcohol

You can always avoid a hangover by drinking responsibly, of course

And finally… could hangover-free alcohol actually become A Thing?

While we always intend to drink responsibly, many people have, on occasion, slightly over-indulged. The resulting hangover is NOT fun. So we read a story from Food & Wine this week with interest. A chap called David Nutt from Imperial College London has been working on something called ‘alcosynth’ for some time. It’s billed as a synthetic form of alcohol that gives you all the fun effects but none of the nasties. Up until now, he’s not been too optimistic about the timeline, suggesting it could replace regular alcohol by 2050. But there’s been a development! Apparently, he’s consumed the stuff himself already, and has cut the projected pipeline to a mere five years! The bad side? Nutt says he has to mix it with fruit juices to mask the taste. We’re not sure what the alternative is if you’re into Martinis or Negronis, but if a super-sweet Piña Colada floats your boat, you could be hangover-free before you know it. But remember, folks – sip, don’t gulp.

And that’s a wrap for this week, folks. We hope you enjoyed The Nightcap – have a tip top weekend.

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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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10 rules for running a successful bar

On the blog today we have UK brand ambassador for Disaronno Rod Eslamieh, a man who has had a chequered career in the drinks industry. He gives us the benefit…

On the blog today we have UK brand ambassador for Disaronno Rod Eslamieh, a man who has had a chequered career in the drinks industry. He gives us the benefit of his hard-won wisdom…

Eslamieh began working in drinks when his father bought an old fire station in Brentford, west London, which they turned into a bar and restaurant. It was an odd career move because up to this point Eslamieh didn’t drink alcohol. But he quickly fell in love with the bar culture, and the venue became very successful:

“We opened in 2003. In 2006, within three years, we won the Best Bar Team in the whole UK at the Class Bar Awards. In 2007 and 2008, I was shortlisted for Best Bar Manager at Class Awards. In 2009, I actually won the London heat of the Jack Daniel’s cocktail competition to go and represent (the bar) in Tennessee”, he said.

Rod Eslamieh

Rod Eslamieh!

Not everything went so smoothly, however. Eslamieh had to leave the Old Fire Station after problems with local residents (more on this below). Since 2014, he’s been a brand ambassador for William Grant & Sons looking after Disaronno Amaretto. With his wife Ellie, he runs Chapter 72, a coffee and cocktail bar near London Bridge. So, from a man who has tasted the highs but also felt the lows, here are some top tips for the budding bar owner:

Connect with the community

At the Old Fire Station, Eslamieh had problems when a small group of residents who didn’t like having a late bar in their neighbourhood concocted a case against him. They accused him of harassment and aggressive behaviour. Even though there was no evidence, Eslamieh ended up having to walk away from his own bar. He told me what he’d learned from what must have been a bruising experience, “I’d say the two top mistakes that people will make when opening up a bar is not understanding their community and engaging with them.” For his new bar in Bermondsey Street he made sure that this didn’t happen again by talking to local residents and businesses, and getting them on side.

Don’t try to be too perfect

Eslamieh said: “I think too many people wait for everything to be perfect, for the stars to align. Sometimes you should just get on with it rather than just think all the time. Because if you think a lot then you can easily talk your way out of something.”

Location, location, location

It was a complete accident finding the space that became Chapter 72 in Southwark. He was visiting his friend Simon Difford (from Difford’s Guide) and thought: “‘God, this is a really nice street’. So I called my wife and said, ‘there’s a lot of nice restaurants and bars here’. And then just outside I saw this shop with a To Let sign. I called the agent up and I said, ‘can I come and see it?’ and they said, ‘someone’s just pulled out, do you want to come and see it tomorrow?’.” The bar opened six weeks later (see rule above on not making it too perfect).

Rod Eslamieh Chapter 72

Rod Eslamieh at Chapter 72 in Bermondsey Street

Get the vibe right

This is perhaps a hard one to teach but we’ve all walked into bars and restaurants which you know just aren’t working. Eslamieh said, “I’m a great believer that sometimes you can go into somewhere and there’s a real positive feel and a real good connect, and sometimes there isn’t. And I think you can just see by the way the bartenders and the team move around, how the back bar looks, are the tables messy…”

Don’t micromanage

“Learning to step back and let your team have ownership of the business. Not micromanaging. But also finding out where their strengths and weaknesses are and how you can work on it,” Eslamieh told me.

Don’t let it go to your head

It’s not all glamour running a bar, according to Eslamieh. “So you’ve won Bacardi Legacy, you’ve won World Class, you’ve won Glenfiddich Experimental, you’re on the shoulders of bartenders, you’re on the magazines, you’re a superstar. Now I’m going to take this pin and I’m going to burst your bubble. Do you know who doesn’t care that you make the best Old Fashioned in the world? Your landlord. They want to get paid! Who doesn’t care that you make the best Mojito? The local council. If you’re going into opening up a bar thinking it’s all fun and glamorous then you’ve got to think again because at the end of the day, the buck stops with you. You’re the one that has to make sure everyone’s paid, everything is up to date, all licenses are compiled by, all health and safety. Make sure you have a good handyman!”

Look after your mental health

“When I first started in the industry I think there was this real kind of understanding that as a brand ambassador or a bartender you worked ten to 15 hours and then you’d go out drinking until four in the morning, you sleep all day and then you come out. I think that kind of lifestyle is starting to change. We’re seeing programmes like Healthy Hospo coming out. You’ve got more bartenders talking about how they’ve had to deal with alcohol issues and depression,” Eslamieh told me.


Making a Disaronno amaretto sour

Making a Disaronno amaretto sour

Have a USP

For Chapter 72, it’s coffee and cocktails. He said, “I always say that we’re a coffee shop that sells alcohol rather than a bar that sells coffee. So we’re trying to really demonstrate to people that as well as good coffee, we can do great cocktails here as well.  We’re the only place, I think, in London that does Espresso Martini masterclasses.”

Put out an A board

In all the noise about the importance of social media, it can be easy to forget that the old marketing methods can be the best. Eslamieh filled me in, “when we first opened, the coffee side was really busy for us, it was going really well, and the drinks side was a little bit quieter and we didn’t really understand it. So I spoke to a member of staff and said to her ‘just put on the blackboard ‘Best Espresso Martini in town right here’. . . that weekend we were full, Thursday, Friday, Saturday.”

People like fun drinks

Finally, I asked Eslamieh about his predictions for the future: “I think nostalgia will come back. I think people just want something that brings them back to where they were happy, whether it was a disco drink but a disco drink made well. In my next cocktail list, I’m going to put the Screaming Orgasm. It’s a fun drink, it brings back memories! I go to so many bars now where I look at the menu and I don’t even know what those ingredients are, they’re so complicated. There’s all these infusions, there’s all these complicated drinks. Why is LCC knocking out 88,000 Pornstar Martinis a year? Because it’s got a fun name, it’s got vanilla vodka, it’s got passionfruit, people like it.. . . 95% of people out there in the world don’t really care, they just want to have a nice time and have a nice drink.” Amen to that!

So there you have, follow these simple rules, and with a little luck and some money, you could have a successful bar on your hands.

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Master of Malt’s most read stories of 2018

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year. Well, we’ve reached the end of another year. The…

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year.

Well, we’ve reached the end of another year. The Earth has put in another hell of a shift in its orbit around the Sun. Now is the time where we reflect on all that happened in 2018.

It has been another 12 months filled with standout stories, all manner of incidents, and of course highs and lows. Among the articles you read most on our award-winning blog were round-ups of great booze, limited-edition whisky launches, and a sorry tale of a collapsing warehouse. We shed a tear for all that bourbon.

Without further delay, these are the top 10 stories that you read, shared and talked about the most in 2018.

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The Nightcap: 14 December

Thank heavens it’s the end of the week. It’s time to dust off your dancing shoes and head to your local discotheque to strut your funky stuff, perhaps whilst wearing…

Thank heavens it’s the end of the week. It’s time to dust off your dancing shoes and head to your local discotheque to strut your funky stuff, perhaps whilst wearing novelty reindeer antlers. It’s up to you. But first, the Nightcap!

A great way to make those winter days go a bit quicker is with a Drinks by the Dram Whisky Advent Calendar. We’ve been counting down the days and this week we had a surfeit of K sounds in our whiskies: Kilchoman, Kirkwall Bay, Kavalan, Cotswold, Cardhu and Nikka. Plus Glenrothes standing aloof refusing to have anything to do with all those noisy Cs and Ks. For the Super Wish on Monday, #WhiskySanta was giving away a bottle of The Macallan M worth £3,300. And there was an opportunity to win £250 to spend at Master of Malt by finding #WhiskySanta in a Where’s Wally-style game. Head on over to our YouTube page to join in!

And that’s not all. Round 3 of the Master of Malt Auctions is under way; Annie talked to the people behind the Port of Leith distillery, Edinburgh’s first single malt distillery in more than 100 years; Henry wrote a bit about his favourite cocktail, the Negroni; and picked the best booze books of the year. Some excellent stocking fillers there.

Now on with the news!

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The Nightcap: 16 November

It wouldn’t be Friday without our weekly round-up of all the booze news – you’ve tuned in to another edition of The Nightcap! For many people, the work week is…

It wouldn’t be Friday without our weekly round-up of all the booze news – you’ve tuned in to another edition of The Nightcap!

For many people, the work week is coming to a close, meaning there’s a well-earned weekend incoming. As you get ready to dig in to whatever glorious weekend-y plans you’ve got lined up, we’ve compiled yet another buffet of news from all over the drinks world in one handy blog post. Welcome to The Nightcap, folks!

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The Nightcap: 26 October

It’s (probably) the spookiest weekend of the year, but before you cover yourself in fake blood and wander around with a plastic hatchet “lodged” in your head, fill that noggin…

It’s (probably) the spookiest weekend of the year, but before you cover yourself in fake blood and wander around with a plastic hatchet “lodged” in your head, fill that noggin with news from The Nightcap.

Halloween is awkwardly on a Wednesday this year, meaning if you’re not getting spooky on the actual day, you have to make a choice whether to celebrate it this weekend or next weekend. However, since there would be a clash with Bonfire Night (and no one wants to mix pretend spookiness with actual explosions), we expect many of you will be donning your costumes this weekend. Before you do so, we’ve got the low-down on this week’s booze news all here in The Nightcap.

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The Hendrick’s Gin Palace: a new home for Hendrick’s Gin

Hendrick’s Gin producer William Grant & Sons has unveiled The Hendrick’s Gin Palace – a £13 million expansion to its site in Girvan said to be a “…playground for experimentation,…

Hendrick’s Gin producer William Grant & Sons has unveiled The Hendrick’s Gin Palace – a £13 million expansion to its site in Girvan said to be a “…playground for experimentation, invention and curiosity”.

The new base for Hendrick’s Gin not only doubles its capacity to meet demand, but houses an array of habitats for flora, machines and humans alike. This includes a wall garden, a Victorian-inspired palm house, two botanical hot houses, two still houses, a laboratory for master distiller Lesley Grace and a lecture theatre. Oh, and a bar. Obviously.

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