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The Nightcap: 9 April

April 9, 2021 3:04 pm

The “most sustainable glass Scotch whisky bottle ever”, a taboo advert and Madison Beer all feature in the Nightcap: 9 April. Why? Well, you have to read on to find…

The “most sustainable glass Scotch whisky bottle ever”, a taboo advert and Madison Beer all feature in the Nightcap: 9 April. Why? Well, you have to read on to find out…

Well, this is it. The last weekend before folks in (some of) the UK can go back to pubs, bars and restaurants. It’s a momentous occasion. But does anyone remember how any of this actually works, exactly? We’re worried both bartender and consumer will just stare at each other blankly across the bar like malfunctioning androids. It’s going to be a nation of accidental Mark Zuckerberg impressions. Still, it’s exciting all the same. Like reading about all the most interesting things that happened in the world of booze in the last few days. It’s the Nightcap: 9 April edition!

Which you’ll already have a taste of if you’ve read our blog this week. Just because it was a shorter week, that didn’t mean we skimped on the content. There were all kinds of stories to enjoy, like the launch of our exclusive Glenfiddich Tasting Collection or a new expression that combines whiskey with tea. Elsewhere, Millie returned to reexamine the role of the often-derided Mixto Tequila, Ian had his eye on the most valuable drinks companies in the world while Lucy asked if the living room was the new tasting room. Brora Distillery was then in headline-stealing mood by announcing its opening in May and launching super fancy celebratory booze. Oh, and if you need any inspiration for a weekend tipple and love flavoured gin, then you’ll enjoy this week’s cocktail.

Now, let’s get Nightcapping, shall we?

Welcome to The Nightcap: 9 April edition!

We love some fancy Bowmore

One-of-a-kind Black Bowmore Archive Cabinet heads to auction

In top fancy whisky news of the week, a complete set of five rare, iconic Black Bowmore bottlings is about to go under the hammer at Sotheby’s Hong Kong. But not just that: the 29, 30, 31, 42 and 50 year old expressions, first distilled in 1964, are housed in something very special indeed. A gorgeous cabinet crafted by John Galvin, an expert in his field, who took two years designing and building the thing. It all started with a trip to Islay, where he took in the scenery from Machir Bay to Bowmore itself. And the cabinet even features parts of the distillery itself, including handles made from the decommissioned spirit safe, and details from the washbacks. “The spirit in those bottles went through the spirit safe,” said Bowmore master blender Ron Welsh via video call to talk about the really rather magnificent construction. The cabinet, plus all five bottles, is expected to fetch at least £400,000 when it goes up as the first lot in the Wine & Spirit Spring Sale Series, which runs from 16-18 April. Funds raised will go to the Bowmore Legacy Project, which supports young people on Islay with housing and training. “The best thing is that the money goes back into the island,” Welsh added. We can’t wait to see what it goes for!

A computer-generated image of what the new brewery and distillery will look like when finished

New €24m Killarney brewery and distillery to open this summer

If you thought the last year would dent the demand for new producers of Irish whiskey, you’d be wrong. It seems like every week there’s a new announcement that somebody is going to do the lord’s work and make the water of life on the Emerald Isle. Killarney Brewing & Distilling, however, has to be one of the most notable and exciting. At 62,000 sq ft, it’s set to become Ireland’s largest independent brewery, distillery and visitor centre when it opens this summer. The site, which cost more than €24m (just over £20m), will house a rooftop garden, a 250-seat gala event space, a chocolate shop and other facilities. It will employ over 85 people, while the brand aims to attract in excess of 100,000 annual visitors. Paul Sheahan, Tim O’Donoghue and Liam Healy founded Killarney Brewing & Distilling in 2013 and opened a town centre location in 2015, restoring the old Killarney Mineral Water drinks facility into a taproom and pizzeria. This is one serious project. While we wait for the brand’s spirit to mature, Killarney Brewing & Distilling announced on St Patrick’s Day that it was launching two flagship products, an eight-year-old blended Irish whiskey and an imperial stout matured in the same Killarney whiskey casks designed to complement the flavours of the whiskey blend.

These are some of the most sustainable bottles ever produced.

Diageo makes “most sustainable glass Scotch whisky bottles ever”

You might recall us previously writing about Diageo’s Society 2030: Spirit of Progress sustainability plan. Well, the series of ambitious environmental goals produced a real result this week as the drinks giant was able to pioneer the lowest carbon footprint glass bottles ever produced for a Scotch whisky brand. In collaboration with glass manufacturer Encirc and industry research and technology body Glass Futures, Diageo has used waste-based biofuel-powered furnaces and 100% recycled glass to the most environmentally-friendly receptacles, which reduce the carbon footprint of the bottle-making process by up to 90%. For the purposes of the trial Diageo used its Black & White Scotch whisky brand, producing 173,000 of the impressive bottles. Further work now needs to be done to develop and scale the trial for future production, but it represents a significant step forward. John Aird, senior packaging technologist at Diageo, who led the project for the company, said the trial was just a first step in the journey to decarbonise this aspect of the supply chain and that the brand still has a long way to go, but that it was “delighted with the results of the collaboration” and the “platform it creates for future innovation”.

If you guys need any volunteer tasters you know where we are. Also, rad dog.

White Peak Distillery to launch first whisky after crowd-funding success

If you thought the Peak District had everything before 2016, you were wrong. Very close, but wrong. Because it didn’t have a full-scale distillery capable of making delicious English whisky. But five years ago that changed when White Peak was founded by local husband-and-wife team Max & Claire Vaughan. Since then, it’s won plenty of awards for its distillery visitor experiences and tasty gin and rum, while generating lots of excitement with its impressive new make. Now White Peak is gearing up to launch its first single malt whisky in October 2021. To make the most of this pivotal year, the distillery is currently offering the opportunity to become a shareholder in White Peak. Interested parties can contribute to the crowd funding campaign, which already raised nearly £1 million, almost doubling its target of £500,000. The crowdfunding page, which is due to close on 23 April, reveals that White Peak has more than 950 casks of maturing whisky and is operating at 50% of its capacity, allowing further room to grow. The distillery’s prologue release, a two-year-old spirit, sold out in two days. Co-founder Max says the team is excited for the next chapter of the distillery’s story to unfold with the release of the single malt whisky and that the brand’s “journey over the past five years has been incredibly rewarding”. We’re certainly looking forward to tasting the new dram.

Don’t drink and hike. Obviously.

River Rock Scotch whisky ads banned

One Scotch whisky brand found itself on rocky ground this week after the UK’s advertising watchdog upheld a complaint against it. The Advertising Standards Authority (ASA) has deemed two of River Rock’s ads as being “irresponsible” on the grounds they linked alcohol with an activity or location where drinking would be unsafe. The ads, both seen on 7 January 2021, included a post on the brand’s Facebook page, which read: “What better way to celebrate the launch of batch #2 than with a whisky tasting at 3,500ft?” It was accompanied with images of people mountaineering, with a bottle of whisky shown with the hikers. A second ad, posted on the journal section of the brand’s website, included a similar message. The ASA said that, while neither ad showed someone drinking alcohol, consumers would likely assume whisky had been consumed at 3,500ft due to the question posed. River Rock contested that the images did not show or imply whisky consumption and says the brand takes its position within the outdoor community and alcohol industry seriously. The Scotch whisky makers also revealed it liaised with the ASA and updated the content to ensure it met approved standards. River Rock’s Kirsten Geary says mountaineering images are still allowed to be used to promote River Rock and that its commitment to the great outdoors is “fundamental to the brand”, and “as a proud member of 1% for the Planet which sees the brand contribute one tree for every bottle sold, we will also continue to feature and celebrate Scotland’s wild spaces in our communications.”

Brora! Brora! Brora!

Super rare Brora collection goes under the hammer

Did our post this week whet your appetite for all things Brora? Yes? Well read on. Whisky Auctioneer is hosting an auction entirely dedicated to this legendary ghost (though not for much longer) distillery from 15-19 April. Especial rarities include: Scotch Malt Whisky Society’s 61.1, the first-ever bottling of Brora single malt; bottle number one of 60 of a 41 year old 1978 Brora bottled for Diageo’s Casks of Distinction programme; a 1972 Cask Strength 40-Year-Old decanter; and even some bottlings from when the distillery was known as Clynelish. That’s before the new Clynelish was built in 1969 and the old one labelled Brora. Yes, it’s a bit complicated. The head of auction content, Joe Wilson, commented: “The Brora auction encapsulates the distillery’s past as it prepares to turn on the stills to its future with the chance to bid on complete collections and rare single malts created prior to the distillery’s halt in production in 1983 – a timely reminder to revisit these legendary malts and that ‘lost distilleries” are not always lost forever.” He added: “Whether you are a whisky collector or lost distillery enthusiast, this is a one of a kind opportunity to get your hands on these special Brora bottles, many of which are rarely seen on the secondary market.” So sell your house, pawn the family silver and get bidding.

This is actually how Guinness comes over from Dublin, in two enormous cans

Fresh Guinness is on its way as England’s pubs reopen

Here at MoM, we have the date 12 April ringed in our diaries as that’s the day that the pubs in England reopen. Sort of. You still have to drink outside but still, beer! In preparation, Guinness is sending 49 tankers of the black stuff across the Irish sea for the country’s thirsty drinkers. And to make sure that everything is in tip-top condition for the big pour, the company is sending a crack squad of stout technicians to 50,000 venues around the country. Head of Guinness GB, Neil Shah, commented: “Our teams have been working round the clock, undertaking a series of rigorous checks with the utmost care and attention so that when people all over GB have their first sip of a fresh pint, it’s the best it can be.” He went on to say: “The past year has been tough for the hospitality industry, so we want to do all that we can to make sure that their opening week is as successful as it can be.” Seeing as this was only announced yesterday, the pubs reopen on Monday and there are only 50 of these experts, they better get moving if they’re to get around all those venues. Especially as the photos supplied show a Guinness tanker still in Dublin! Come on chaps! We’re dying of thirst here.

The dream. This is the dream.

Black Chalk’s vineyard tree houses open this summer

We don’t know about you, but we’ve always wanted a proper treehouse. Just the word ‘treehouse’ conjures up magical images of Swiss Family Robinson (Google the 1960 film version) or the Ewok village in Return of the Jedi. But we’ve just heard about one that’s even better cos it’s right by a vineyard! From 12 April, top Hampshire sparkling wine producer Black Chalk will open its four new treehouses to the general public. The treehouses sit six metres off the ground on the Fullerton Estate. They are built in a Scandinavian style using local materials and designed to blend in with the landscape. Oh, and include outdoor hot tubs. Sexy! Black Chalk’s Andrew Seden comments: “The treehouses are a great addition to the estate and bring another dimension to the Black Chalk experience, shining a light on our Test Valley home and putting our wines in front of new consumers. Whilst the majority of guests are expected to be from London, and the wider U.K. – especially with international travel restricted – The Test Valley draws in tourists from all over the world, including Japan which is our primary international market.” And if you don’t fancy the full treehouse experience (what is wrong with you?), tours of the winery resume on 12 May. We hear Hampshire is lovely at that time of year.

Don’t try this at home. Obviously. Credit: TikTok/@doctortristanpeh

And finally… don’t open beer bottles with your teeth

Madison Beer was in the news recently. No, not a Czech-style lager from Wisconsin, but top American singer Madison Beer. Do try to keep up, dad. But beer is involved. The two beers collided when a video went viral of Beer, the singer, opening a bottle of beer, the delicious hoppy beverage, with her teeth. Then this week, a publicity-seeking Singapore dentist, Doctor Tristan Peh, waded in with a video of his own out that this is not good for your teeth. Duh, thanks doc!

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News

The Nightcap: 12 March

Master of Malt

March 12, 2021 4:00 pm

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For all the latest on Conor McGregor’s big whiskey sale, a Prosecco-infused Easter egg and the world’s smallest(ish) Irish pub, you’re in the right place. It’s the Nightcap! The Nightcap…

For all the latest on Conor McGregor’s big whiskey sale, a Prosecco-infused Easter egg and the world’s smallest(ish) Irish pub, you’re in the right place. It’s the Nightcap!

The Nightcap is full of Easter and St. Patrick’s Day cheer this week. Which reminds us how much there is to look forward to. Sitting in a beer garden and just whiling the hours away. Making friends for life in the smoking area. Finally giving Future Nostalgia the respect it deserves by dancing to every minute of it with other people. But we can’t get too ahead of ourselves. There’s still plenty to enjoy at the moment. Like all those new pets. And, of course, some light reading regarding the drinks industry’s latest shenanigans. Let’s get on with it. It’s The Nightcap: 12 March edition!

This week you might have noticed that things were a little different in the blog as we marked International Women’s Day by celebrating the women behind the drinks you love. We were delighted to be joined by brewer and broadcaster Jaega Wise, Widow Jane head distiller Lisa Roper Wicker, Maker’s Mark diplomat Nicole Sykes, Diageo coppersmith Kirstin Neil and The Story associate director Tarita Mullings. Elsewhere, Adam recommended some sensationally smoky spirits, while Henry explained how the Negroni became a classic and then enjoyed a sherry-soaked treat from the Cotswolds distillery, and our occasional MoM Loves partnership series was back with a lesson in foraged cocktails from The Botanist Gin. Oh, and if you’ve left it to the last minute to sort out Mother’s Day don’t worry, we’ve got you covered.

On The Nightcap this week we remember Steven Spurrier

The wine world mourns one of its most lively, popular and influential figures, Steven Spurrier

Wine world pays tribute to Steven Spurrier

The wine world lost one of its most important and colourful figures in Steven Spurrier this week. There aren’t many wine writers who have been played by Alan Rickman in a film but then few, if any, have proved as influential as Spurrier. He was best known for organising the 1976 Judgement of Paris wherein a blind tasting by French judges, the best wines of Burgundy and Bordeaux lost out to some upstart producers from California. It’s a story that has resonated down the years but there’s so much more to Spurrier than that. He was born in 1941, and had a varied career as a wine merchant, publisher, writer and entrepreneur. In his later years, when most people would think about retiring he was involved in founding a publisher, Acadamie de Vin, and planted a vineyard at his home in Dorset to produce a highly-regarded sparkling wine, Bride Valley. Jancis Robinson wrote about him yesterday on her site, JancisRobinson.com: “For someone who achieved so much, he acted with such extreme modesty and politeness that there was always a danger of his not being accorded his due”. Adam Lechmere in his touching obituary for Club Oenologique added: “Generations of wine lovers would claim him as their own.” He is survived by his wife Bella and children Kate and Christian. Thank you Steven, we’re raising a glass or two to you this week.

On The Nightcap this week we hear about Redbreast's new whiskey

The belting new dram marks 30 years of the revival of the brand

Redbreast delves into the past for its newest expression

There’s a new Redbreast out there. But before you deluge the MoM switchboard, of whatever the internet equivalent is, we have to say that this limited edition cask strength 10-year-old version is only available from the Birdhouse, the Redbreast members club. Right, got that out of the way. Is it any good, you’ll want to know? Yes, it’s fabulous. If you like traditional Irish pot still whiskey then you are going to love this because it’s perhaps the pot stilliest whiskey out there. What do we mean by that? Midleton Distillery makes three types of pot still new make, light, medium and heavy. The light and medium go into younger expressions, whereas the heavy is saved for heavily-aged versions where it’s blended with some light. This is the only Midleton that contains all three levels, and the only young expression to contain heavy. It was inspired by the original Redbreast which came from Jameson’s Dublin distillery but was aged and bottled by Gilbey’s wine merchants. To celebrate 30 years of the rebirth of the brand, archivist Carol Quinn collaborated with blenders Billy Leighton and Dave McCabe to produce this tribute to the original. It was aged in a mixture of ex-bourbon barrels and Oloroso sherry-seasoned butts, and bottled at 59.1% ABV. It’s a gorgeous drop with big sweet-spicy flavours, a drop of water reveals a fruitier side with fresh peaches and dried apricots as well as wood tannins. It’s available from today and costs €100 but you’ll have to register at the Birdhouse for a chance to buy a bottle. 7,000 have been filled. It was such a hit on the online tasting that there was a clamour to make it part of the core range. Sadly Leighton confirmed that it was a one-off. Boo!

On The Nightcap this week we hear about Conor McGregor's big windfall

Conor McGregor is in the money (again)

Conor McGregor bought out of Proper 12 Irish whiskey

Big news in Irish whiskey this week came from Becle, which bought Conor McGregor’s shares in Proper 12 Irish whiskey. The Mexican beverage company, which owns Jose Cuervo Tequila, Kraken Spiced Rum and Bushmills Distillery, revealed it had exercised an option to acquire 51 per cent of the equity interests of Eire Born Spirits, a company founded by McGregor and his manager Audie Attar. Becle initially had a 20% share of Proper 12, having helped EBS get the brand off the ground, and it had already increased its stake to 49% last year. Now it retains full ownership of the brand that McGregor launched in 2018. We’re sure he’s netted a very handsome fee for the sale (reports suggest he Attar will split £112 million), but it does raise the questions over how the Becle will now market Proper 12 without McGregor as the face of the brand. His regular championing of Proper 12 on his social media profiles and at press conferences certainly helped sales. But Becle may be happy to wash its hands of the controversial former UFC featherweight and lightweight champion, who will have put some people off the brand. Certainly, our customer reviews paint an interesting picture of Proper 12 as a divisive product. This month alone there’s a range of comments, with one person describing it as a “great tasting whisky that is only hated on by people who don’t like McGregor”, while another calls it “the worst Irish whiskey at the price point”. Of course, you won’t know on what side of the fence you sit until you find out for yourself…

On The Nightcap this week we hear about good tariff news

Get your Cognac orders in because the tariffs have been suspended!

Tariffs on rum and Cognac suspended

Remember last week when the US and the UK decided to shake hands and let sense prevail by suspending those silly tariffs on goods like Scotch whisky? Well, a similar deal has now been struck between the US and the EU. A four-month suspension of tariffs on products from both nations is now in effect, which is very good news for us booze fans. Gone are the 25% EU tariffs on US rum, brandy and vodka. As are the 25% US tariffs on liqueurs and cordials from Germany, Ireland, Italy and Spain, and certain Cognac and other grape brandies from France and Germany. European Commission president Ursula von der Leyen spoke to US president Joe Biden to agree to a temporary removal of the tariffs in relation to the Airbus-Boeing dispute and says the news was excellent for businesses and industries “on both sides of the Atlantic”, adding that it sends a “very positive signal for our economic cooperation in the years to come”. Trade group the Distilled Spirits Council of the US (Discus) were similarly pleased with the breakthrough in the long-running spat, saying it “left much destruction to the spirits sector in its wake” and that it comes at a key time for the US hospitality sector. However, Discus also said there was plenty left to discuss (sorry), as the EU and UK continue to impose a 25% tariff on American whiskey, which is due to double on 1 June this year. Discus called the tariff ‘unfair and not sustainable’ and has urged the Biden administration to find a speedy resolution that eliminates these “debilitating tariffs on spirits for good.” We can but hope. At least, for now, things are finally moving in the right direction.

On The Nightcap this week we learn about whisky's representation problem

Right now whisky marketing is failing to adequately represent women and people of colour

New report highlights gender disparity in whisky

An alarming, but sadly not that surprising report was published by Our Whisky this week which found that leading whisky brands’ Instagram accounts posts are sorely lacking when it comes to representing women and people of colour. The Women and Whisky: Female Representation in Social Media Marketing, which analysed the Instagram accounts of the world’s 150 largest and most influential whisky brands, reveals that men outnumber women by 228%, with women accounting for just 36% of people represented in 2020. Meanwhile, non-white ethnicities were represented in just 17.9% of posts that featured people. Becky Paskin, the co-founder of OurWhisky, says the study demonstrates we’re still far away from achieving gender equality. “Whisky brands have the power to normalise the fact women make and drink whisky by what they choose to show in their advertising and marketing,” Paskin explains. “They don’t need to feminise their brands, but by simply being more inclusive they can change the narrative and appeal to a wider demographic of potential customers, which has obvious business benefits as well.” With International Women’s Day this week, we’ve seen brands highlight some of the incredible women in our industry. But, while Paskin appreciates acknowledging female achievements, she adds that to really honour these women and make whisky truly inclusive, brands should consider how their year-round marketing is representative of today’s drinkers.

On The Nightcap this week we learn about Pernod's new investment

La Hechicera Rum has joined Pernod Ricard’s considerable portfolio

Pernod Ricard acquires majority stake in La Hechicera Rum

Pernod Ricard’s considerable portfolio continues to swell as after it bought a big chunk of La Hechicera Rum. The purchase, for an undisclosed size and sum, is expected to be completed in the coming weeks and will give Pernod Ricard a majority stake in the Colombian rum brand which was launched in 2012 by Miguel and Laura Riascos along with their friend Martamaria Carrillo. La Hechicera’s flagship rum, as well as the Experimental expressions, will join Havana Club in Pernod’s rum ranks. It’s a move that’s pretty familiar to anyone who knows the drinks industry, as the French drinks giant made similar purchases of Monkey 47, Smooth Ambler and Ojo de Tigre. This obviously appeals to La Hechicera Rum co-founder and marketing director Miguel Riascos, who says that thanks to these previous successful collaborations, “Pernod Ricard has shown itself to be the partner of choice for La Hechicera”. He adds that the company’s “passion for terroir and its extensive distribution network will ensure that our brand remains true to its Colombian roots and the vision of its creators, while reaching new consumers.” If it means more people get to discover this delightful rum, then we’re behind the move. Of course, you could always just check the MoM blog instead…

On The Nightcap this week we learn about world's smallest(ish) Irish pub

Pint of Guinness, please. No logo in the foam.

Irish whiskey brands mark St. Patrick’s Day

As well as a new Redbreast whiskey, we’ve also been inundated with Irish whiskey brands excitedly informing us about St. Patrick’s Day festivities. The Irish patron saint’s day, (next Wednesday 17 March), is usually a major celebration but Irish whiskey’s finest have had to be a bit more creative thanks to lockdown. The Sexton has created a nocturnal cocktail kit, made of ingredients that thrive in the night-time and designed to be enjoyed in the dark, while Slane will host an online gig this weekend starring Damien Dempsey and Irish rock band THUMPER on the Hot Press YouTube channel. Elsewhere, Tullamore D.E.W got around the fact that we can’t get into pubs in time to celebrate by opening The World’s Smallest(ish) Irish pub. It invites virtual visitors to curate their own experience, with choices including comedy musings from Irish comedian Alison Spittle, traditional Irish toasts, music singalongs, and various Tullamore D.E.W. cocktail making masterclasses. Jameson, meanwhile, decided that a month-long series of virtual events was the way to go. To find out more about the Irish whiskey giants other plans, which include a competition to win a “once-in-a-lifetime” St. Paddy’s experience for 2022, you should visit the Jameson Connects platform or its social media pages. As long as there’s not a Fabergé egg in sight, we’re happy to spend the day with a dram of something Irish and delicious, but it’s nice to know there’s options a-plenty if we fancy making a bit more of a fuss.

On The Nightcap this week we check out The Last Drop's new initiative

‘The Assembly’ will help the brand launch some intriguing new creations.

The Last Drop creates new booze with worldwide spirits experts

If you’ve ever wondered what it would be like to drink booze created by an Avengers-style worldwide coalition of some of the best and brightest the industry has to offer, then you’re in luck. The Last Drop has created pretty much that with ‘The Assembly’. Featuring an independent panel of experts, innovators, and leaders drawn from across the spirits industry, the plan is that they will create a series of new signature blends. This is exciting because it marks a big change for The Last Drop, who you’ll have known best as curators but not creators. It includes the legendary Colin Scott, current master blender for The Last Drop, we well as JJ Corry Irish Whiskey founder Louise McGuane, the cellar master for Domaine de Sazerac Cognac, Denis Lahouratate, as well as Richard Seale, Drew Mayville and Michael d’Souza of Foursquare Rum, Sazerac and Paul John Whisky fame. The first release will be a limited-edition aged blended Scotch whisky created by Scott, who previously worked at Chivas Brothers for 43 years before joining The Last Drop. The brand’s managing director, Rebecca Jago, says it’s a hugely exciting milestone for The Last Drop and that The Assembly will play an “instrumental role as we develop, given our common focus on extraordinary quality and our shared philosophy of celebrating the remarkable”. She added that Last Drop is “delighted and immensely proud that such respected figures from across the industry have agreed to join us.” The only issue we can see is that “The Assembly, assemble!” is a proper rubbish call-to-arms. That will need some work.

On The Nightcap this week we've got world class bartenders!

Best of luck to you all!

GB Diageo World Class competition finalists announced… virtually!

Despite locky d’s, the annual Diageo World Class bartending competition has been taking place this year. Back in September three bartenders Stevie Kane, Kuba Korzynski and James Rawcliffe were chosen during London Cocktail Week. Now five more have triumphed. Their brief was to make a cocktail with The Singleton of Dufftown 12 year old. The winners were Alexa Farrow and Mark McClintock both from London, Stefanie Anderson and Murray Drysdale from Edinburgh, and Matt Arnold from Birmingham. All the judging was done virtually by Jo Last, World Class and malt whisky ambassador, and Pippa Guy, World Class and Tanqueray ambassador. Last commented: “Taking World Class virtual this year has been a new experience, but we’re overjoyed with its success so far. It was important for us to stay connected with our community of bartenders and to innovate, by adding new challenges to match the increased standards of competitors.” Pippa Guy adds: “We have really enjoyed being able to spend time with each of our competitors albeit virtual, and pleased to have been able to continue showcasing the amazing talent that the GB hospitality and drinks sector have to offer.” These eight will now go into the final that takes place in April. Virtually, naturally. The prize is a 12-month contract with bartender talent agency, Global Bartending, and a place on a WSET Level 3 Award in Spirits course. Good luck to all the finalists.

On The Nightcap this week we learn this world's fanciest Easter egg

It seems wrong to make so many egg puns about something so classy. But then, they are eggscellent fun…

And finally…. Have an eggstravagant Easter with Prosecco-infused chocolate

Last week it was beer made with Cadbury’s Creme Eggs. This week our chocolate/ booze mash-up is a little more up-market. It’s a chocolate Easter egg infused with real Prosecco. Hang on, that doesn’t sound that classy. What about Champagne? But this isn’t any Prosecco. It’s Asolo Superiore 2020 from The Emissary. According to top chocolatier William Curley, the wine is “low in sugar, fresher and more versatile than most other sparkling wines, it pairs effortlessly with Amedei’s dark, rich and smooth chocolate flavours, without being overpowering.” He should know as he used to work in Michelin-starred restaurants and was the youngest ever chef pâtissier at The Savoy. As well as Prosecco, the eggs is made with a mango and passionfruit dark chocolate ganache. So a Yorkie bar, this ain’t. The price is pretty fancy too, £59 for a 400g egg. You’d be pretty eggcited to find one of these in your Easter basket.

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Drinks to take on a picnic

Henry Jeffreys

March 3, 2021 10:00 am

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On the 8 March, UK residents will finally be allowed to meet friends outdoors which means one thing… picnic time! So, for all your outdoor feasting needs, here are our…

On the 8 March, UK residents will finally be allowed to meet friends outdoors which means one thing… picnic time! So, for all your outdoor feasting needs, here are our favourite drinks to take on picnics.

There’s not doubt that the British love a picnic. We even celebrate the less enjoyable aspects of eating out of doors; who can forget those lines from John Betjamin’s poem Trebetherick: “Sand in the sandwiches, wasps in the tea”?

Wasps aren’t the only hazard you can face on the beach. Last time we went to Ramsgate, a little boy ordered some chips and then next thing you know there were seagulls as big as pterodactyls swooping down to steal their share. They were eventually beaten off by a gang of children armed with cricket bats. Anyway, I suppose my point is that there’s lots of uncontrollable elements in life, but there’s no excuse for not having top quality booze.

Happily these days, there’s a massive choice of drinks suitable for taking on a picnic, and they’re all at Master of Malt. From delicious bitters and lagers, to fine ciders from Kent, the West Country and France. Not to mention delicious RTD (ready to drink) cocktails in cans and fantastic choice of wine. We’ve rounded up some of our favourites so stock up in preparation for the official beginning of picnic season. Don’t forget the corkscrew, and a cricket bat to beat off marauding seagulls.

Beer

Adnams Lighthouse

Adnams in Suffolk brews some of the finest beer in the country as well as making some impressive spirits. This Lighthouse Beer named after the famous Southwold landmark, is a picnic beer par excellence. It’s a light refreshing pale ale, packed with gentle hop character, and weighing in at a very drinkable 3.4% ABV.

Small Beer Co. Lager

One of the best things to happen to brewing in the last five years is the development of genuinely delicious low ABV beers. There’s some cracking ones at 0.5% ABV but we’re particularly taken with the slightly stronger range from the Small Beer Company. Everything it does is excellent but this lager packs a lot of flavour into its 2.1% ABV.

Cider

Sassy La Sulfureuse

The name comes from the sassiest castle in France, the Château de Sassy. It’s in the heart of Normandy, the home of French cider. This is a classic Norman sparkling cider but made from apples with pink flesh which gives it its pretty colour. The flavour is just off dry and packed full of sweet apple fruit.

Ready-to-drink

Goslings Dark and Stormy

Fancy a proper Dark ‘n’ Stormy made with Gosling’s Black Seal rum and ginger beer without messing around with bottles and jiggers? Well, now you can because this is the canned version. Simply add ice and a slice of lime and it’s just like being in the Caribbean. Or just drink it straight from the can.

East London Liquor Company Grapefruit Gin & Tonic

This beauty comes from one of our favourite distillers, the East London Liquor Company, or ELLC to its friends. This blend of the company’s excellent grapefruit gin with tonic water should be in everyone’s Esky when the sun comes out.

Ginking

This is a splendid concoction. It’s a mixture of gin, English sparkling wine and mineral water. It manages to be refreshing, utterly delicious and it comes in at a very drinkable 8.5% ABV, much lower in alcohol than a straight sparkling wine. There are also Mediterranean and Italia versions.

Croft Twist Elderflower, Lemon & Mint

Here’s another marvelous mash-up. It’s a sherry cocktail in a can blending Croft Fino sherry, elderflower, lemon and mint cordials as well as sparkling water. And only 5.5% ABV. Perfect for hot summer’s days.

Wine:

Domaine Chardigny Saint Amour A la Folie 2018

Beaujolais, made from the Gamay grape, is the ultimate picnic wine. It goes with pretty much any food and tastes equally delicious chilled as at room temperature. This example is packed full of fruits of the forest and partly-aged in concrete for maximum freshness.

Domaine Sautereau Sancerre Rosé 2019

Here’s one you may not have had before, Rosé from Sancerre, a region best known for its whites made from Sauvignon Blanc. This is made entirely from Pinot Noir and exhibits fresh strawberries with a citrus tang. It’s class in a glass.

Txomin Etxaniz 2019

It’s not the easiest wine to pronounce, but it’s worth getting your tongue around all those ‘x’s because this white wine is delicious. The grapes are Basque natives, Hondarrabi Zuri and Hondarrabi Beltza, and the resulting wine is light, vibrant and lemony with delicate fizz to it.

Chapel Down Sparkling Bacchus 2019

This wine was a massive hit in our family last summer. It’s made from the grape that England has made its own, Bacchus. Then to keep all those vibrant citrus and elderflower flavours, it is carbonated. Yes, just like with lager. Also makes a great base for a Kir Royale, just add creme de cassis.

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What we’re treating our mums to this Mother’s Day

Master of Malt

February 19, 2021 10:00 am

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We know our mums are awesome all year round – but we still want to make them feel loved on Mother’s Day! This is what Team MoM is picking up…

We know our mums are awesome all year round – but we still want to make them feel loved on Mother’s Day! This is what Team MoM is picking up for their mas this 14 March.

Mum, mother, mom, mam, mama, amma, ma, The Mothership… We all call our mums different things here at MoM Towers (heck, it’s even almost in our own name!). The mothers either in or represented across the building (ok, we’re largely working remotely right now) come in all forms, too: single mothers, adoptive mothers, working mothers, working-plus-homeschooling mothers, mothers raising children together, step mothers, cat mothers, dog mothers, even plant mothers. Maybe we’re desperately missing our mothers. Motherhood looks different for everyone, and we want to celebrate it all year round, not just on Mother’s Day (14 March, if you still need to mark the diary!).

This year we thought we’d widen the conversation around motherhood. We asked people from across Team MoM to pick out a pressie for their ma. But we also asked people for their favourite quotes about motherhood, from books and poetry to TV and film. Read on, enjoy, get some inspiration, but most of all, let’s celebrate mothers!

Mother’s Day gifts from Team MoM

Lauren Cremin, Fulfilment Assistant: Mór Irish Gin

This Mother’s Day, I’ll be treating my mum to a bottle of Mór Irish Gin. My mum LOVES a good G&T, especially one that gives a nod to her Irish heritage and that she can sip whilst reminiscing about her own mum who was actually from Abbeydorney, also in County Kerry! 🥰 Luckily, we have been surviving lockdown together so I’m sure if I ask nicely she’ll let me have a glass or two!

“I’m not a regular mom, i’m a cool mom, right, Regina?” – June George, Mean Girls

Emma Symons, Customer Relations Advisor: Hermitage 2005 Chez Richon Grande Champagne Cognac

Mum’s not a big spirits drinker, but a few Christmases ago, I bought myself a bottle of Hermitage to open after dinner. Feeling festive, Mum had a taste and discovered out she absolutely loved it! She ended up buying a bottle herself to share with dinner guests, which I know went down very well and wrapped up many a successful gathering – so well that it ran out a long time ago. I think this will be a lovely reminder of happy get-togethers and something to look forward to sharing around a table again one day in the not too distant future!

Henry Jeffreys, Features Editor: Chapel Down Sparkling Bacchus

My mother loves a glass of bubbly so I think she’s going to enjoy this Kentish sparkler. It’s made from Bacchus, a grape that when grown in England tastes distinctly of elderflowers, another one of my mother’s favourite things. Here’s to you mum, let’s hope you get to play with your grandchildren again soon.

“A good mother loves fiercely but ultimately brings up her children to thrive without her. They must be the most important thing in her life, but if she is the most important thing in theirs, she has failed.” – Erin Kelly, The Burning Air

Holly Perchard, Customer Relations Advisor: Gin Mare Gift Pack with Lantern

This Mother’s Day I’m definitely going to be getting my mum the Gin Mare gift pack with the gorgeous white lantern. Not only will the gin go down a treat, but we also get a nice lantern to put around the house! Daughter of the Year?

Kristiane Sherry, Editor: J.J. Corry The Sonas

I’m going to treat my mum to a bottle of The Sonas. It’s really deliciously soft Irish whiskey and its name means ‘happiness’ – which seems fitting for Mother’s Day! She’s in a bubble with my grandma too, so hopefully they can share a dram of happiness together.

“Anyone who ever wondered how much they could love a child who did not spring from their own loins, know this: it is the same. The feeling of love is so profound, it’s incredible and surprising.” – Nia Vardalos, Instant Mom

James Ashby, Stock Control and Replenishment Coordinator: Lind & Lime Gin

I’ll probably get my mother a bottle of gin, like Lind & Lime, Twisted Nose or Mermaid Gin. She’ll enjoy the gin and then add some bottle lights to them to use as a lamp.

Abbie Green, Customer Relations Advisor: Veuve Clicquot Brut Yellow Label

For Mother’s Day this year, I am going to buy my mum her absolute favourite bottle of Champagne: Veuve Clicquot Brut Yellow Label. I chose it because this Champagne brings joy to everyone, just like my mum! It’s the perfect gift for any occasion.

“Mothers are all slightly insane” – J. D. Salinger, The Catcher in the Rye

Jess Williamson, Content Assistant: Bathtub Gin

My mum adores Bathtub Gin, even more so after we both became obsessed with Negronis together! It’s the gin she always ends up going back to no matter what, so it’s a failsafe pressie that she’ll definitely love. I won’t be able to share a G&T (or Negroni) with her this year, but at least I’ll know she’ll be enjoying whatever she makes!

Guy Hodcroft, Buyer: Foursquare Spiced Rum

During a trip to Barbados in the late 1990s (a trip to which, I should add, my brother and I were NOT invited), my mother developed a taste for the excellent spiced rum produced by Foursquare. Used as a tot in coffee for a winter warmer or a base for tropical cocktails in summer, it has become a firm favourite.

Whether you’re a mum yourself or celebrating yours (or both!), Happy Mother’s Day!

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Top 10 delicious drinks for Mother’s Day!

Jess Williamson

February 17, 2021 10:54 am

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Mother’s Day is fast approaching! Don’t forget to treat your mum with something tasty – luckily we’ve rounded up a whole range of gift-worthy tipples right here… This is your…

Mother’s Day is fast approaching! Don’t forget to treat your mum with something tasty – luckily we’ve rounded up a whole range of gift-worthy tipples right here…

This is your friendly reminder to get your hands on something delicious for Mother’s Day (it’s on 14 March, FYI). Nothing beats cracking open a bottle together, though this year it’s probably going to be a little different – let the Zoom drinks commence! Nonetheless, you can rest easy knowing that you picked out a top bottle for her to enjoy for the occasion.

Brilliant bottles await!

Lind & Lime Gin

Your mum will love a gorgeous bottle of delicious gin, and that’s exactly what we have here – Lind & Lime Gin is the first release from Edinburgh’s Port of Leith Distillery! The zesty spirit was inspired by Dr. James Lind of Edinburgh, who first made the link between citrus fruits and scurvy. Alongside a good dose of lime citrus there’s pink peppercorn and juniper spice, too. Plus, after it’s been drunk, you could use the bottle for all sorts of other purposes. Candle holder. Vase. Lamp. The list goes on!

What does it taste like? Bright citrus, fresh and authentic. Juniper is oily and subtly spicy, bolstered by pink pepper and cardamom warmth.

Jaffa Cake Rum

Orange and chocolate. A dynamic duo, and flavours you’ll often find in aged rum. The folks behind Jaffa Cake Rum went one step further, a blended Caribbean rum with real life Jaffa cakes, alongside oranges, fresh orange peel and cocoa powder! Make sure to whip your mum up a Rum Old Fashioned, garnished with a Jaffa cake – failing that, a ribbon of orange peel will do. Mother’s Day drinks, done!

What does it taste like? Zesty orange, cake-y vanilla, and tropical fruit tang, with dark chocolate and bittersweet coffee bringing balance.

Dalwhinnie 15 Year Old

Whether your mum is a seasoned sipper or looking to explore the world of whisky, Dalwhinnie 15 Year Old is a superb choice. The delicate and flavoursome Highland single malt was aged in a combination of ex-bourbon and ex-Oloroso sherry casks, with just a smidge of smoke running through it. Sublime stuff, and maybe she’ll even share a dram with you if you’re nice enough to give it to her!

What does it taste like? Oily and nutty, with almond and butterscotch alongside heather honey, malt biscuits, and oaky vanilla.

Chapel Down Sparkling Bacchus 2019

Our Kentish neighbours at Chapel Down know exactly how to make the most out of their Bacchus grapes, and this sparkling wine is one such example! This is a wonderfully refreshing English wine, brimming with vibrant fruit and gentle vanilla notes, all carried by fine bubbles. The perfect bottle to pop open on 14 March!

What does it taste like? Elderflower, pineapple, mango, citrus, cut grass, and nectarine.

Mermaid Pink Gin

Remember what we said literally just now about beautiful bottles and delicious gin? Well, not to hammer the point home, but we’ve got another brilliant example here from the Isle of Wight Distillery! It’s a blushing variant of its gorgeous Mermaid Gin, infused with strawberries from the aforementioned isle. Think bright berry fruitiness balanced by savoury rock samphire and herbaceous Boadicea hops, and you’re there. Pair with a splash of elderflower tonic and handful of fresh strawberries, and serve it straight to your mum. A sure way to become the favourite!

What does it taste like? A burst of bright berries initially, with citrus and piney notes, balanced by subtly coastal samphire.

Starward (New) Old Fashioned

Mother’s Day calls for cocktails! Though if you’re not familiar with the ol’ shaker or stirrer, a pre-bottled serve might be the best option. This is the (New) Old Fashioned from Starward in Australia, made with its very own whisky, house-made bitters, and, for an extra Australian touch, wattleseed demerara syrup. If you have ice and a glass, then you’re ready to serve this tasty tipple!

What does it taste like? Sharp orange, stewed berries and strawberry jam, oak, a hint of mint leaf.

Project #173 Pineapple Rum

A tropical treat for you from the Project #173 range, made with a delicious top-quality rum base which has been flavoured with the tangy delights of pineapple! It’s totally gift-worthy too, because it’s presented in a bottle adorned with actual 23 karat gold leaf. Go on and make Mother’s Day Daiquiri with this. It’s like a normal Daiquiri, except you’ve made it on Mother’s Day without being asked!

What does it taste like? Vibrant pineapple, and tangy tropical fruit, with fried banana, runny caramel, and a crackle of peppery spice.

Dr. Squid Gin

Yes, this is unusual, but that’s what makes this Cornish tipple amazing! Dr. Squid Gin is from the Pocketful of Stones Distillery in Penzance, and it’s made with real squid ink – we know you saw that one coming, you read the name, right? As such, there’s a coastal touch to the spirit, balanced by those classic notes of juniper, citrus, and spice. As if it wasn’t cool enough, it even turns bright pink when mixed with tonic water! And it’s presented in a copper flask! See? Cool!

What does it taste like? Juniper and citrus kick it off, with a subtly savoury sea breeze running through, along with a helping of sweeter florals.

Caorunn Small Batch Gin

First things first, if you’re going to give Caorunn Gin to your mum, you’re going to have to know how to pronounce it. It’s ‘ka-roon’. You’ll also probably want to know what’s in the Scottish spirit, and it’s local botanicals galore! Hand-picked rowan berry, heather, coul blush apple, and dandelion feature in here, and its signature serve is with a good quality tonic and slice of apple to garnish.

What does it taste like? Floral heather, woody juniper, and green, leafy notes, with a burst of citrus and spice.

Drinks by the Dram 12 Dram Premium Gin Collection

Drinks by the Dram has taken all the hard work out of choosing by doing it for you, rounding up 12 of its favourite gins in this gorgeous collection. Within you’ll find 12 wax-sealed 30ml drams from all over the world – we’re talking England, Australia, Finland, and more! It’s the perfect shape for easy wrapping (should you be so inclined), though covered in florals it’s pretty just as it is.

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Top ten: White wines under £25

Henry Jeffreys

January 21, 2021 10:59 am

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Whether you’re a lover of rich oak-aged Burgundies or partial to a refreshingly zesty Sauvignon Blanc, we’ve got white wines for every palate. Here are some of our favourites: Earlier…

Whether you’re a lover of rich oak-aged Burgundies or partial to a refreshingly zesty Sauvignon Blanc, we’ve got white wines for every palate. Here are some of our favourites:

Earlier this month we tapped in the formidable knowledge in our buying team to pick the best reds under £25 on the Master of Malt shelves. Now, it’s the turn of the white wines.

We’ve travelled all over the world for this selection from countries that are likely to be familiar to wine lovers like France and South Africa, to more obscure places like Greece and Austria. The grape varieties too run the gamut from the household names, Chardonnay and Sauvignon Blanc, to the barely pronounceable, Hondarrabi Zuri. All of them are delicious and really over-deliver for the money.

Our pick of white wines under £25:

Céline et Vincent Dureuil Bourgogne Blanc 2016

One of the tricks with buying white Burgundy is to find a top producer, like this one, and then buy its everyday Bourgogne Blanc. It’s likely to punch well above its lowly appellation, just as this one does.

How does it taste?

Honeydew melon with a refreshing citrus acidity and a long finish of hazelnuts and dark spicy notes. Try with fancy fish like turbot or Dover sole.

Laurent Tribut Chablis 2017

Chardonnay is such a versatile grape variety making everything from lush oaked wines to lean refreshing numbers like this Chablis. It’s produced by the excellent Laurent Tribut, a family-run French winery.

How does it taste?

Bone dry but packed with notes of pear and lemon peel with a flash of almonds on the finish. This would make a fine partner to some tasty shellfish.

Cantina Terlan Winkl Sauvignon Blanc 2019

Here’s something you don’t see every day, a Sauvignon Blanc from Italy. This is made in the Sud Tyrol in the far north of the country. It spends 12 months in large oak barrels at the winery before bottling.

How does it taste?

Zingy fresh with elderflower, peach, limes, peaches and aromatic fresh mint. This would be delicious with a rich goat’s cheese tart.

Schatzel Riesling 2016

German Rieslings today tend to be much drier than in the past. There’s just a tiny bit of sugar here but it’s so fresh and invigorating that it tastes bone dry. It’s made by an old family estate in the Rhine region, Germany’s wine heartland.

How does it taste?

Lots of white peach and citrus fruit character. Clean, with mouth-watering acidity, this would be great with fatty food like roast pork with apple.

Centopassi Grillo Rocce di Pietra Longa 2018

Grillo is a variety native to western Sicily and in the past was in fortified wine, Marsala, but it also makes superb dry whites like this one. The grapes in this are organic and were aged in steel to preserve those fruit flavours.

How does it taste?

Zesty, with pink grapefruit, lemon and lime, and a hint of salinity on the finish. The perfect wine to go with spaghetti vongole.

Lyrarakis Dafní Psarades 2019

If you can taste a herbal note in here, don’t be surprised, because the grape Dafní means bay leaf in Greece. It’s native to the island of Crete, home to some increasingly good wines like this delicious little number from the Lyrarakis winery.

How does it taste?

Green and herbaceous notes of rosemary, pine and indeed, bay, followed by a zing of lemon peel. Bring on the Greek salad!

Lockhart Chardonnay 2017

California’s Lockhart has brought us this Chardonnay, made with grapes sourced from vineyards in Napa and Sonoma. The grapes were fermented in both stainless steel tanks and oak barrels for two weeks, so the oak influence here is very subtle.

What does it taste like?

Lemon curd, nuts and cantaloupe, with a hint of flinty minerality alongside nectarine and citrus blossom. We think it would be nice with a buttery roast chicken.

Eschenhof Holzer Wagram Grüner Veltliner 2018

This organic white wine is the work of Eschenhof Holzer, produced exclusively with Grüner Veltliner, Austria’s signature white grape, in the Wagram region. Sommeliers love GV, as it’s known, because it’s such a versatile food wine.

What does it taste like?

Lime zest and green apple skin, nectarine sweetness and subtle spice. It’s a great partner to spicy Thai food.

Bat Gara Txakoli Uno 2018

Txakoli or Chacoli as it’s sometimes spelt makes one of the world’s most refreshing wines in the Basque country. This example is made by Bat Gara predominantly from the Hondarrabi Zuri with a small amount of Riesling.

What does it taste like?

With its subtly flinty notes, with ripe green apples, and fresh hay, it’s a great seafood all-rounder with dishes like gambas a la plancha.

Eekhoring White Blend 2018

This is what’s known as a Cape blend, a uniquely South African mixture of grapes, usually with Chenin Blanc in the majority. Eekhoring White Blend is harvested from old vines and the grapes are fermented in a mixture of stainless steel and old oak barrels.

What does it taste like?

Apple blossom, lime citrus and waxy hints, with under-ripe peach appearing on a dry finish. Good with rich vegetable dishes like ratatouille.

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News

The Nightcap: 15 January

Master of Malt

January 15, 2021 4:00 pm

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In this week’s edition of The Nightcap, we lament tariffs again, celebrate the arrival of some charming new booze and try to comprehend how delicious Bordeaux wine made it to…

In this week’s edition of The Nightcap, we lament tariffs again, celebrate the arrival of some charming new booze and try to comprehend how delicious Bordeaux wine made it to space and back without being drunk…

Welcome everyone, we hope you’re keeping safe and warm during Lockdown III: Lockdowner and enjoying the outdoors when you can. We’re trying to stay chipper ourselves, although we were irked when we noticed in our dictionary that the definition of the word ‘nightcap’ was somewhat lacking. There were references to an alcoholic drink taken at the end of the day, a cloth cap worn with nightclothes and the final race or contest of a day’s sports. But what there wasn’t any word of was this perfectly suitable definition: a charming weekly round-up of all things boozy and newsy, best enjoyed with a dram in-hand. Clearly an oversight. Step-up your game Merriam-Webster. Anyway, here’s another edition of the Nightcap. Perhaps you could pop a jaunty little cloth cap on while you read it?

On the blog this week we announced some good news regarding shipping to Northern Ireland as well as two new competitions: one being our magnificent Burns Night poetry competition, back by popular demand, and the other offering you the chance to win a VIP trip to Benriach Distillery. Ian Buxton returned to cast an eye on a new generation of distillers who are creating whisky with all sorts of uncommon grains, while Adam also embraced the weird and wonderful by enjoying some tasty new baijiu. Elsewhere, we rounded up some of the most delicious low- and no-alcohol drinks on the market for Dry January, showed you how creating your own cocktail ingredients is easier than you might think and enjoyed the marvels of vermouth by welcoming a new expression that honours the father of mixology, Mr Jerry Thomas and using another impressive creation in our delightfully simple and sublime Cocktail of the Week.

Now, on to The Nightcap!

Karen Betts from the SWA was on hand to sum up the mood

US tariffs to remain on Scotch whisky

We reported last month that the UK would be dropping the tariffs on American whiskey now that it was out of the EU. We finished by anticpating that the Americans would reciprocate by dropping their 25% tariffs on Scotch but it seems that this won’t be happening in the foreseeable future. It was hoped that a deal could be pushed through in the last days of the Trump administration but it seems that the president has more pressing concerns. According to a story in The Times, the British team don’t hold out much hope that Katherine Tai, the incoming US trade representative, will be prioritising ending the tariffs. Karen Betts from the SWA commented: “Tariffs remain on Scotch whisky: A missed opportunity to straighten out subsidies to aerospace and lift hugely damaging tariffs on Scotch Whisky. There’s certainly deep disappointment across the industry. Over £400m in losses and counting.” And there was us hoping that 2021 would begin on a positive note.

The distillers signed the bottles. All nine of them!

Torabhaig to auction two rare whiskies for charity

There’s already plenty of excitement around the launch of Torabhaig’s first whisky, but that hasn’t stopped the brand from generating even more anticipation by announcing that it will auction two rare signed bottles of Torabhaig Single Malt ahead of its general release in February. The auction, which will start on the 31st January on Whisky Auction, includes a single cask bottle from the Torabhaig Family Reserve (future expressions from the Family Reserve will remain in a private collection and unavailable to purchase normally) as well as a bottle of the ‘Legacy Series 2017’ peated single malt, both of which have been signed by all nine Torabhaig distillers. All proceeds of the sale will go to the National Centre for Gaelic Language and Culture, Sabhal Mòr Ostaig and the Dr MacKinnon Memorial Broadford Hospital. Given the upcoming launch is from the first whisky distillery to be built on Skye in 190 years and only the second legal whisky distillery ever to operate on the island (after Talisker), many of us whisky lovers are understandably very excited to get our hands on its inaugural whisky. Good thing we can reveal that the Legacy Series 2017 will be available from MoM Towers, but keep in mind that this is a limited single distillation vintage issue with just over 3,000 bottles available for distribution in the UK and 6,000 in the USA so demand is likely to outstrip supply.

The hospitality industry has welcomed the government’s vote

UK government votes in favour of hospitality minister

Given the state of things right now we’re always delighted to welcome some good news in our industry and we got some this week after MPs voted in favour of creating a minister of hospitality in the UK. The notion was debated by the UK government after an online petition secured more than 200,000 signatures and following a 90-minute debate in Westminster on Monday 11 January, the vote gained the support it needed. While this doesn’t guarantee the role will be created, the hospitality industry has welcomed the government’s recognition of the sector’s importance, with issues like extending the VAT cut and the business rates holiday and often forgotten parts of the sector like nightclubs, wedding venues, conference centres and the industry’s critical supply chain receiving attention. This has raised hopes the debate will prompt senior leadership within the Conservative Party to seriously consider the proposal. “It was incredibly positive to hear so many MPs being vocal advocates of the hospitality sector. There was unanimous recognition of our importance economically and socially. It is striking that, in the end, the petition got more than 200,000 signatures,” Kate Nicholls, UKHospitality chief executive, said, in her second Nightcap appearance in as many weeks. “We all understand the importance of what we do and it is good to see the government recognise the importance of working closely with the sector to ensure that we are properly supported, not just during this crisis but more generally.”

Over £36k for a great cause has been raised. Thanks to all who took part!

Our Macallan auction raises £36k for Hospitality Action

We always knew that the Macallan Red collection, consisting of whiskies of up to 78 years old, would be seriously in demand with Master of Malt customers. That’s why when we received our allocation, we decided to sell them through a charity auction, as we do for all in-demand whiskies. Well, the whiskies went quickly, no surprise there, and we’re delighted to announce that we have raised £36,510.00 for Hospitality Action, which offers a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Justin Petszaft, Atom Group CEO, commented: “It’s been a hard year for everyone, but particularly those in the hospitality sector, so we’ve been looking for ways to help them weather the storm until they can fully re-open in the summer. Macallan is always highly collectable, so we knew demand for this collection would be high, and it seemed like the perfect opportunity to help raise some much needed funds for our friends in the on-trade. When we set this live none of us could have imagined how much it would raise: £36,000 is a huge amount of money and will make a real difference to so many people’s lives who desperately need our help right now. I’d like to thank both Macallan for providing such a fantastic set of bottles for us to auction, and our incredible customers for being so amazingly generous in their bids. As ever, you guys rock.”

Orkney Distillery is one of many embracing its environmental responsibilities (image credit to Colin Keldie)

Distilleries go green with government initiative

The winners of the Department for Business, Energy and Industrial Strategy (BEIS) Green Distilleries Competition were announced on Friday 8th January 2021, with 17 distilleries receiving the first phase of £10 million government funding to go green, including Bruichladdich, The Orkney Distillery and Highland Park. The government initiative aims to find ways of decarbonising the distilling sector and the fund will assist distilleries in the search for lower-carbon alternatives to generate heat for processes such as malting and distilling. Bruichladdich revealed last week that more than £70,000 has been awarded to its project partner, Protium Green Solutions, in order to complete a feasibility study on incorporating innovative hydrogen combustion technology as part of ambitious plans to decarbonise its production process by 2025. Highland Park and The Orkney Distillery, in Kirkwall, are also set to take part in a £58,781 research project led by the Stromness-based European Marine Energy Centre (Emec), along with industrial decarbonisation experts from Edinburgh’s Napier University. The HySpirits 2 project in Kirkwall follows research completed last year by Emec at The Orkney Distillery, which investigated the feasibility of using a hydrogen-fuelled thermal fluid heating system there. “We understand that there is real potential for a hydrogen‐based solution to decarbonise our industry,” says Allan Logan, production director of Bruichladdich. “We are thrilled to have the support of Protium, Deuterium and ITPEnergised to help us assess the feasibility of employing a green hydrogen fuel switching solution for our distillery – a move we hope benefits the broader industry”. It’s terrific to see that, despite everything that’s going on, there are those who are focused on planning for a better future.

Smoky French Martinis, anyone?

Thomas Lowndes creates RTD cocktail range

The ready-to-drink (RTD) market is booming at the moment, which is understandable given you can’t turn to bartenders to provide delicious and convenient complex serves at the moment. In fact, RTDs are forecast to remain the fastest‐growing alcohol sector over the next five years, according to the IWSR Drinks Market Analysis. As the category widens and develops new products naturally follow and this week learned that Edrington-Beam Suntory UK has made a serious step into this market with the launch of the Thomas Lowndes 1826 range of RTD products. The Glasgow-based firm Thomas Lowndes has been part of EBS UK since 2015 and has named its new range after the year Mr Lowndes founded the business. It comprises four bottled cocktails: an Old Fashioned and a Mint Julep made with Maker’s Mark bourbon, a Cognac Espresso Martini that features Courvoisier and a Smoky French Martini made using Laphroaig whisky instead of vodka or gin, all of which are available from us (just give those links a click). “This exciting new range by 1826, associated with premium whiskies, Cognacs and bourbons gives us the perfect opportunity to showcase how easily bar-quality cocktails can be created in the home,” Moira Jacques, general manager of Thomas Lowndes, said. “We want to show customers that you can create premium, top-quality drinks in the comfort of your own home.”

Beefeater’s new look will save 410 tonnes of plastic every year

Beefeater gin unveils sustainable bottle

Beefeater London Dry Gin has announced this week a plan to reduce the amount of plastic it uses by unveiling a more sustainable packaging design. The new bottle is made entirely from recyclable glass and is said to save the Pernod Ricard-owned brand 410 tonnes of plastic every year. The previous plastic cap has been replaced with an embossed, aluminium cap and the label has been changed from PVC to paper and the bottle, the shape of which you might have noticed was inspired by London bricks, was also designed with bartenders in mind as it makes pouring the gin easier. “Whilst our packaging has evolved our award-winning gin remains the same, with every drop distilled in the heart of London. The design of the bottle, from its shape to its label, paints a picture of what the liquid inside will taste like,” said Murielle Dessenis, global brand director of Beefeater. “The new design has performed well with bartenders and consumers alike, and we’re proud to have designed this new iteration of Beefeater’s iconic bottle with sustainability in mind, taking the brand on to the next step in its journey with a natural evolution for today’s gin enthusiasts.” The new design will be rolled out globally from this month and will cover the whole Beefeater range, with the exception of Beefeater 24.

How you can resist cracking open a bottle of wine in space, we’ll never know.

And finally… Bordeaux wines return from space, undrunk!

If you were floating around on the International Space Station and there was a case of wine lying around, you’d crack open a bottle, wouldn’t you? Well, miraculously a case of Bordeaux that spent a year in space landed in the sea this week off the coast of Florida, completely intact. Not a drop had been drunk. The package also contained 160 canes each of Cabernet and Merlot. No, this wasn’t a psychological experiment in resisting temptation, it was part of a research project by a company called Space Cargo looking into the effects of extreme conditions on vines and wine to understand the stress they might endure from climate change. This isn’t the first time Bordeaux has been into space, a bottle of Chateau Lynch Bages 1975 went up on the space shuttle in 1985, and also came home intact because nobody had drunk it. Amazing willpower these astronauts.

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The Nightcap: 16 October

Master of Malt

October 16, 2020 4:00 pm

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Video games, new whisky, the UK’s first Bloody Mary doughnut and more all await you in this week’s edition of The Nightcap. Get stuck in. Did you know that the…

Video games, new whisky, the UK’s first Bloody Mary doughnut and more all await you in this week’s edition of The Nightcap. Get stuck in.

Did you know that the Met Office has said that Saturday 3 October was the wettest day for UK-wide rainfall since records began in 1891? These aren’t the kinds of records we want to be setting. ‘Woman eats the most amount of hot dogs in a minute’ or ‘man sets the record for owning the highest number of cats’ is the type of story we want to read. Aside from the latest news from the world of booze, of course. We’re always excited to see what’s going on and, hopefully, you are too. Which is why you’re here. So, let’s get on with it. It’s The Nightcap!

On the MoM blog this week we were delighted to launch another incredible #BagThisBundle competition, this time with plenty of delightful Mermaid Gin expressions up for grabs. Adam revealed the news that The Macallan has launched one of the most astonishing ranges of whisky we’ve ever seen before continuing our Sober October coverage by profiling the category-defying Three Spirit Drinks before suggesting some delicious, hearty, comforting drinks for Autumn. Our Cocktail of the Week is a silky serve that needs some shakin’, The Silver Fizz, while our New Arrival is one of the world’s great brandies. Elsewhere, Annie spent five minutes in the company of wonderful Rich Woods from Scout London and Henry had a taste of a particularly intriguing Cuban rum.

The name ‘Ao’, means blue and is a reference to the oceans that connect the distilleries together.

Beam Suntory announces “first-ever world blended whisky”

There might not be much travel going on at the moment but, as well as a chance to see something other than the inside of your home, holidaymakers will receive another treat in the future thanks to Beam Suntory’s latest innovation, the “first-ever world blended whisky”. ‘Ao’, a global travel retail exclusive, was made using whisky from five distilleries in Japan, Scotland, Ireland, Canada and the US. There’s no official word on which distilleries were used, but given the brand owns one Irish distillery, one Canadian distillery, and has an American and Japanese distillery in its name, you’ll only really be guessing which Scotch it’s opted for (Laphroaig, Bowmore, Auchentoshan, Glen Garioch and Ardmore are the contenders). Beam Suntory has revealed that fifth-generation Suntory chief blender, Shinji Fukuyo, selected each liquid based-on “Suntory’s globally-recognised Monozukuri craftsmanship” and that this innovative blended whisky “embodies the spirit of Suntory and is a tribute to the liquid’s long history”. Fukuyo added, “Ao is an exceptional whisky which, through the art of Suntory blending, allows you to enjoy the unique characteristics of all five major whisky-making regions.” The distinctive climate, fermentation and distillation processes in each whisky-making region should lead to quite the profile. But then, we would know, given That Boutique-y Whisky Company has already created a World Whisky Blend. Not to brag or anything…

New Compass Box whisky is always a treat

Compass Box releases “experiment in oak and smoke”

Some people really know how to celebrate occasions. Take Compass Box, for example. The maverick Scotch whisky brand has marked its 20th anniversary year by announcing the release of more intriguing new whisky. That’s how you do it, folks. Hot on the heels of Hedonism Felicitas and Rogues’ Banquet, Peat Monster Arcana is described as the “result of a long-running experiment into the secrets and mysteries of oak and smoke”. Basically, a cask strength version of The Peat Monster was further matured in three French oak custom casks for more than two years and then blended with malt whiskies from the Talisker, Miltonduff and Ardbeg Distilleries. It was bottled at 46% ABV without any additional colouring or chill-filtration and there’s 8,328 bottles produced globally, so if you want one I’d suggest you act quickly. “We have been experimenting with French oak since the early days of our company,” says Compass Box founder and whisky maker John Glaser. “Peat Monster Arcana is the first Compass Box to feature smoky whiskies matured in French oak. We’re delighted to be able to build on this experiment in our 20th anniversary year and we hope dedicated fans of The Peat Monster discover a new side to this charismatic whisky.” The new dram, which goes well with soda water or blue cheese, will be discussed during a virtual tasting hosted by Glaser, who will also talk about the past, present and future of his brand on Sunday 22 November at 20:00. You can sign up here. If you miss out, don’t worry, Peat Monster Arcana is on its way to MoM Towers…

The Coastal Cask Collection were all distilled after the distillery was reborn in 2008

Glenglassaugh celebrates its rebirth with the Coastal Cask Collection

We love stories about distilleries brought back from the dead here at Master of Malt so we were delighted that Glenglassaugh is releasing some very special whiskies distilled after the Highland distillery was reborn in November 2008. Prior to this date, it had been out of action for 20 years and few thought they’d ever see it distilling again. But it was revived by Stuart Nickerson and a team including Ian Buxton, who wrote a very good book on the subject. The distillery is now safely in the Brown Forman stable. Anyway, back to those limited-edition releases, master blender Dr Rachel Barrie explained the idea behind them: “No matter what is happening in the world around us, each day the surf rolls in on Sandend Bay and the invigorating North Sea air passes through our coastal distillery and warehouses. That’s the beauty of Glenglassaugh’s coastal casks, each truly a distillation of nature’s elements, come wind, rain or shine. Over a decade since the spirit reawakened in 2008, Coastal Casks is the first global release of a selection of Glenglassaugh cask bottlings at 10 and 11 years old. Like the surf in Sandend Bay, each cask brings rolling waves of flavour that intensify and evolve in each and every sip. Nurtured by the coast, each Glenglassaugh Coastal Cask shares a unique and luscious sweetness. With tasting notes ranging from raspberry fruit jam to salted caramel; tropical fruit syrup to chocolate profiterole and clotted cream, this collection is a celebration of Glenglassaugh’s coastal malt journey, which I hope you will savour to the full.” There are ten bottlings, each exclusive to a particular market. We’re hoping to get some of Cask 559, the UK release, in at Master of Malt soon, so watch the New Products page.

Exciting times ahead at Echlinville Distillery!

Echlinville Distillery undergoes £9m expansion

Echlinville Distillery, the producer of Dunville whiskey and creator of Weavers Dry Gin and Echlinville Single Estate Irish Pot Still Gin, has announced this week that the distillery is set to be transformed thanks to a huge £9m expansion project. The plan, which Invest NI contributed £659k towards, is to increase the distillery’s production capacity and create a new visitor centre which will create 36 new jobs in operational and administrative roles. “Irish whiskey is recognised as the world’s fastest-growing spirits category, which is giving us a great foundation upon which to build our export business with the help of this funding from Invest NI,” Shane Braniff, the owner of Echlinville Distillery. “Every bottle that leaves our distillery features our address in Kircubbin and tells of our roots in the Ards Peninsula. Alongside increasing exports around the world, we also hope to raise awareness of what this part of Ireland has to offer and attract more visitors to the area with the development of a dedicated visitor centre.”

Kraken Rum launches Halloween game with Rockstar

If you need a way to make the most of Halloween from the comfort and safety of home then The Kraken Rum might just have the thing for you. The brand has announced it’s teaming up with legendary Rockstar Games director and writer, John Zurhellen (the creative force behind Grand Theft Auto IV, Manhunt 1 & 2 and Red Dead Redemption) to launch an online video game. Right now the working title is Screamfest 4 The Kraken’s Revenge and the game will see fans control an actual human being, via a smartphone or laptop, using on-screen game commands (‘forward’, ‘back’, ‘hide’, that sort of thing), trying to escape the Kraken’s nemesis, The Balthazoid (I have no idea what that is either, it sounds like a type of vermouth). The online game will run from Wednesday 28 October until Friday 30 October, with slots running from 5pm each day. Tickets will be available via The Kraken’s online hub The League Of Darkness from 9am on Monday 12 October. In exchange for tickets, fans will also receive The Kraken’s Survival Pack, including a game-guide, ingredients and just enough delicious rum to create an exclusive Halloween cocktail. “The brief for Kraken Screamfest was simple: come up with a concept more terrifying and warped than anything 2020 has to offer,” says Zurhellen. “So, I delved deep into our primal fears – being hunted, tight spaces, dark shadows, hate-filled creatures – and I’m pretty confident I’ll deliver one of the most terrifying experiences to be seen in UK homes this year”.

Simon Robinson (left) with Rhona Cullinane and Steve Spurrier

Classic Method campaign unveiled for English Sparkling Wine

English and Welsh wine is booming at the moment with sales and vineyard area increasing every year. There’s now a proliferation of styles and grape varieties which though exciting can be confusing to the consumer. Riding to the rescue is industry organisation Wine GB which has come up with a term to differentiate sparkling wines that are bottled-fermented as in Champagne from sparkling wines that might be carbonated or made like Prosecco. From now on the words “Classic Method” and a snazzy hallmark will appear on bottles made in this way, and the plan is for all bottles in future to clearly label how they became fizzy. Only wines with the Quality Sparkling Wine PDO (Protected Designation of Origin) will be eligible which have to be made with the classic Champagne grape varieties. Simon Robinson, chairman of Wine GB and owner of Hattingley Valley Wines, commented: “We have long recognised the need to positively differentiate and protect our flagship category – wines produced from the classic method. This is the hero style that has put Great Britain on the wine map and led us to more extraordinarily exciting developments in our industry. We now boast a broad range of diverse and high-quality wines in all styles. Our sparkling wines, however, remain at the forefront of our industry and are driving sales both here and overseas. This campaign has set us on the path to ensure that our classic method wines are more positively recognized among the finest wine regions of the world. This is the first such initiative from what is an extremely young trade body, Wine GB was only formed in 2017, and it will be interesting to see whether “Classic Method” means anything to customers.

Want to sip on some sustainably-shaken cocktails? Head over to Camden’s shiny new Crossroads!

Crossroads takes over Camden’s Ladies & Gentlemen site

What was the old Camden Ladies & Gentlemen site has been giving new life in the form of Crossroads, which sits beneath the pavement in an old Victorian WC right under the Camden Town bridge. It only opened back in August, and this week team MoM finally made it over! Run by husband and wife duo Bart and Monika Miedeksza, what’s special about it is that it’s fully committed to its zero waste principles. There’s no citrus on the menu as it’s notoriously wasteful – where many bars will go through around four cases of limes each week, Crossroads doesn’t even use 20 individual fruits (mostly for Daiquiris, Bart tells me). Spare Champagne? They’ll whip up a Champagne vinegar to add some delicious acidity to the gin-based, rickey-inspired Oregami cocktail! Bay cuttings from Bart’s own tree at home sit along the bar, along with other various potted plants and herbs, which then end up in my delightful Bay cocktail with white rum, vermouth and tonic. A smoky Calvados-based serve called Jack & Jill battles to steal the show with Pepper, multi-faceted spicy rye- and black pepper-based take on an Old Fashioned. We’re even presented with a small bowl of pickled veg to snack on, which would otherwise have gone to waste from the cocktail production. In the spirit of sustainability, flamboyant garnishes are nowhere to be found here: giant ice cubes and a singular leaf as a garnish (if any) paired with delicate glassware are quite enough. At its core though, Crossroads is just your friendly neighbourhood bar, so while the ingredients may sound complicated the bar itself is far from pretentious. Bart’s passion is infectious, though if you’re worried you may not be able to make it down soon, we also heard that there’s a collection of pre-bottled cocktails on the way…

The world’s first Bloody Mary doughnut is finally here. What took you so long?

And finally… did somebody say Bloody Mary doughnut?

There are two guaranteed pick-me-ups when you’re feeling a bit peaky in the morning, a Bloody Mary and a box of doughnuts. So it seems crazy that nobody has thought to combine the two. Until now….yes, “gourmet” doughnut shop Longboys has teamed up with Bloody Drinks to create what they claim to be the world’s first Bloody Mary doughnut. Dubbed the Bloody Longboy, it’s made from dough flavoured with real Bloody Mary and then filled with, according to the press release: “Bloody Mary créme, confit tomato, lemon celery confiture and Bloody Mary gel. It’s then garnished with tomato and celery crisps and dusted with tomato sugar.” Sounds pretty tasty. Just in time for Halloween, you can buy one from Longboys in London, which also delivers, but we reckon it should be available on the NHS.

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The Nightcap: 17 July

Master of Malt

July 17, 2020 4:00 pm

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Innovation, celebrities, festivals, invisible portions of chips… It’s just another week in the bonkers world of booze. Happily, we’ve stuffed it all into another fabulous edition of The Nightcap! As…

As lockdown eases, I’ve noticed that a number of articles advising how we can still make the most of a prohibited summer are starting to pop-up all over the place. The recommendations for socially-distanced summer experiences include watching a film at an open-air cinema, taking a break in a remote cabin or hosting a virtual festival at home. All decent suggestions. But there’s a sorry lack of anybody acknowledging that pouring yourself a dram, finding a comfortable seat and opening up another lovely new edition of The Nightcap is the finest way to spend a Friday night. It beats going outside and being harassed by flying ants.

On the MoM blog this week, we launched a new competition with our neighbours at Greensand Ridge to give you the chance to win a VIP trip to the distillery! Ian Buxton then returned with part two of his look at how the spirits business is coping with the COVID (spoiler, there is some good news!), as Annie gave us the lowdown on cooking with booze and the philosophy behind Japanese spirit giant Suntory. Our New Arrival of the Week was a blended Irish whiskey aged in Basque wines casks from one of the country’s newest and smallest distilleries, and for our Cocktail of the Week, Henry made the ultimate Jazz Age gin serve. It’s the Bee’s Knees. Literally.

The new design will debut with Johnnie Walker in early 2021

Diageo develops first 100% plastic-free bottle

Diageo has had a busy week, first announcing that it has created the world’s first-ever 100% plastic-free paper-based spirits bottle. The move comes after the makers of Johnnie Walker, Smirnoff and Guinness formed a partnership with Pilot Lite to launch Pulpex Limited, a sustainable packaging technology company. The ‘first-of-its-kind’, fully recyclable bottle is made from sustainably sourced pulp to meet food-safe standards and is said to have 30% less CO2 emission than PET (plastic bottles) and 90% less than glass. The new design will debut with Johnnie Walker in early 2021. “We’re proud to have created this world first. We are constantly striving to push the boundaries within sustainable packaging and this bottle has the potential to be truly ground-breaking. It feels fitting that we should launch it with Johnnie Walker, a brand that has often led the way in innovation throughout its 200 years existence,” says Ewan Andrew, chief sustainability officer, Diageo PLC.

… and a digital cask-filling system

The brand has also partnered with the University of Strathclyde to create a digital whisky cask-filling process that is projected to save Scotland’s whisky sector millions annually in inventory costs. The new digital design aims to tackle the problem of inconsistent cask-filling levels resulting from overspill, underfill and foaming by accounting for every drop that goes into each cask, allowing producers to achieve more than 99% fill consistently on a 200-litre cask in under one minute. Cask production accounts for 10% to 20% of the overall cost of whisky making and Diageo itself holds more than 11 million casks in maturation at one time. The new system hopes to “revolutionise” industry equipment and enable a “high degree of repeatability” as well as improvements to health and safety, and reduce waste.

We’re not sure what ‘clean wine’ is. But we definitely know who Cameron Diaz is.

Cameron Diaz releases a ‘clean wine’

Another day, another celebrity wine, this time it’s the turn of Cameron Diaz who you may remember from such films as ‘My Best Friend’s Wedding’ and ‘There’s Something about Mary’. With her business partner Katherine Power (CEO of fashion company Who What Wear), she’s unveiled a range of wine called Avaline. But these are not just any wines, according to the press bumf the wines, a white from Spain and a rosé (natch) from France are ‘clean wines’. What does this mean? The term itself has no legal meaning but looking more closely, they appear to be fairly standard commercial bottlings, though they are made with organic grapes. Production methods include cultured rather than wild yeasts, added sulphur and finings with bentonite clay, pea protein and cream of tartar (good article here looking into this more closely). All these are completely normal things in wine production and are in no way unhealthy, but it looks like Avaline are no more ‘natural’ than most supermarket wines. Still, they might taste nice and also Cameron Diaz!

Meet your wonderful host, Peter Holland!

The Scottish Rum Festival reveals day of virtual celebration

Got any plans for Saturday 25th July? Because there’s a lovely Scottish rum festival taking place that’s definitely going to be better than anything you have planned. The Scottish Rum Festival will feature tastings and masterclasses from the distilleries and independent bottlers in a showcase of the nation’s thriving rum scene. Expect delightful brands from all over Scotland, including Ninefold, Devil’s Point, Matugga, Rumburra Orach, SeaWolf, Banditti Club, BrewDog, J. Gow and Sugar House. The Floating Rum Shack and That Boutique-y Rum Company’s Peter Holland will host the event, leading you through a jam-packed day of talks and tastings with Dave Broom offering his expert opinion and entertainment from Glasgow’s Mungo’s HiFi sound system. The innovative virtual event, which is supported by Scotland Food & Drink, Scottish Distillers Association, Glencairn Crystal, and Alba Cola, aims to raise the profile of Scottish rum at a time when the rum category is increasingly in the spotlight and welcomes both rum newcomers and seasoned connoisseurs alike. If you’ve managed to get your hands on a ticket, you’ll get access to all the virtual rum sessions, as well as a tasting pack featuring 10 x 30ml Scottish rums, branded Glencairn tasting glass and a charitable donation to The BEN. For more information, you can go to the Scottish Rum Festival website.

We dare say the gin is royally good… haha but all jokes aside it sold out immediately so we have no idea.

Buckingham Palace gets its very own gin

Whether it’s Prince Charles with his Martinis or the Queen with a gin and Dubbonet, it’s well-known that the Royal Family is partial to a drop of (Queen) mother’s ruin. Now, the Firm has its very own gin partly made from botanicals grown in Buckingham Palace’s garden including lemon verbena, hawthorn berries, bay leaves and mulberry leaves. It’s a London Dry Gin from a mystery distiller and bottled at 42% ABV. Naturally, Miles Beale from the WSTA had something to say: “It is fantastic to hear that hot off the heels of the success of the English sparkling wine made from vines grown in Great Windsor Park we will now be able to try gin made from botanicals grown in the grounds of Buckingham Palace. We couldn’t really ask for a better ambassador for these great British drinks than Her Majesty the Queen. Last year British gin sales, at home and abroad, reached a record-breaking £3.2 billion. The new royal gin adds another jewel in the crown amongst an established collection of highly sought-after quality British gin brands.” All profits go to help fund the care and conservation of the Royal Collection. The only snag is the £40 gin, which was available only from Royal Collection Trust, sold out in a matter of hours but happily, MoM has plenty of alternatives.

Imagine getting this and some Nandos straight to your door. The night-in of dreams…

Asterley Bros. cocktail service is here!

While some people are getting all excited that Nando’s has started home delivery, for us, the delicious things brought to your door news is all about Asterley Bros.’ Cocktail Club. Yes, this week South London’s finest fraternal booze alchemists announced a monthly cocktail subscription service. Sign up and each month you will receive a giant cocktail pouch containing 10 servings. Each month’s offering will be seasonal and champion small producers. First, up is a Pink Negroni containing Schofield’s Dry Vermouth and Cabby’s London Dry Gin; we were given a little sample and it’s one of the most delicious things on the planet. But that’s not all, you will also receive two 50ml samples from independent brand partners to introduce you to new tastes, plus limited edition artwork, a video of Asterley Bros. creative director Joe Schofield doing some drinks magic and some nibbles to consume while drinking that month’s cocktail. All this for under £45 a month and 10% of the profits goes to Hospitality Action. Oh, and when you sign up, you will get a unique code to share and when someone signs up with your code, you will both receive a double 100ml cocktail pack totally free. It sounds like a drinks service that really delivers.

The brand ensures that its production is sustainable and that its mezcal is very tasty indeed!

Pernod Ricard ‘partners’ with Ojo de Tigre Mezcal

Got a taste for Mezcal? So does supersize drinks group Pernod Ricard. After taking a majority stake in Del Maguey in 2017, it’s at it again, this time forming a “partnership” with Ojo de Tigre. The artisanal mezcal producer uses sustainable Tobala and Espadín agave varietals to create joven and reposado expressions. The result is a sweet, herbal taste profile that Pernod Ricard reckons will ‘strengthen’ both its place in the fast-growing mezcal category, and its ‘Transform and Accelerate’ strategic plan. Details of the deal, including the size of the stake or its value, haven’t been disclosed, but Ojo de Tigre co-founder and CEO, Moises Guindi, thinks it will “recruit the next generation of drinkers”: “We believe Ojo de Tigre is well suited to this task and Pernod Ricard is the perfect partner for this mission.” Pernod Ricard’s chairman and CEO, Alexandre Ricard, added: “Ojo de Tigre’s authentic origins, mindful production and inviting taste contribute to its strong appeal among consumers. We look forward to a successful collaboration toward the brand’s future development.” Exciting times ahead!

Remember when we used to do this together? Good times. Apart from the pandemic, obviously.

Natural born quizzers

Just because the pubs were closed didn’t mean that the great British public was going to miss out on a pub quiz. No global pandemic was going to curb our passion for trivia. At MoM we put on a virtual pub quiz for customers which proved extremely popular. While in-house Zoom meet-ups were enlivened by some extremely difficult quizzing (though with rather too many questions about Star Wars, who knew there were so many films?) Well, it seems we weren’t the only ones because the numbers are in from UK commercial print company Where The Trade Buys and they are big. How big? Well, there were 1.3 million searches for ‘pub quiz questions’ in the UK this year, up 932% on last year and 229,000 searches for ‘virtual pub quiz’, that’s up 381,767% on last year. No, there isn’t an extra digit in there, an increase of over three hundred thousand per cent! Didn’t we promise you big numbers? Looking closely at the data reveals that football questions were the most searched for followed by music. And the nation’s quizzing capital? Newcastle-upon-Tyne, with a 954% increase in searches for quiz questions. Howay the lads!

Fred Sirieix is one of the hospitality giants supporting the initiative.

And finally. . . fancy a portion of ‘Invisible Chips’?

Hospitality Action has launched a fundraising campaign to support the hospitality industry through the magic of Invisible Chips. That’s right, you, the public, can help those working in the hospitality sector by buying a portion of ‘invisible chips’, which food outlets will add to their menu at the same price as their edible counterpart, with all proceeds going to the charity. Essentially, you buy a portion of nothing to do some good. BrewDog, Hawksmoor and Gaucho have already signed up and Invisible Chips are also available to purchase online. The initiative, which has been backed by top chefs including Fred Sirieix, Heston Blumenthal and Tom Kerridge, attempts to alleviate the struggle of workers in the industry, who have seen their place of employment close or show no signs of reopening, or position has been made redundant. Official predictions suggest unemployment will hit 10% by the end of 2020, with the hospitality industry being one of the worst affected. The campaign has assured consumers that the chips are “0% fat, 100% charity” and “simple to prepare, take up zero freezer space and never go past their use-by date”. Mark Lewis, chief executive of Hospitality Action added: “To anyone who has missed eating out these past few months, I urge you to order a portion of Invisible Chips to help those people we’ve perhaps taken for granted up until now. The hospitality industry is built on resilience and creativity and I’m confident we will recover, however, the people within it need a helping hand in the interim.”

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Cooking with booze: tips from industry experts

Annie Hayes

July 16, 2020 9:32 am

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If the closest you’ve ever been to using alcohol as an ingredient is a splash of red in your bolognese or a haphazard festive flambé, you’ve been missing a trick….

If the closest you’ve ever been to using alcohol as an ingredient is a splash of red in your bolognese or a haphazard festive flambé, you’ve been missing a trick. Incorporating booze into your recipe can take the flavour potential of your dish to dizzying new heights. We asked the experts for tips on cooking with rum, whisky, mezcal, gin, vodka and more…

From savoury dishes – in marinades, brines, sauces, glazes – to desserts, like ice cream or sorbet, cooking with alcohol can add body and depth to your food, says Carlo Scotto, chef and owner of Xier | XR in London. “It can really bring out the best of the ingredients you are cooking with,” he says. “Just like how you know to pair a quality piece of steak with a full-bodied red wine, there’s an abundance of food-alcohol pairings that will take your cooking to the next level.”

Let’s take a peek at the science behind it. Our perception of flavour is linked to the aromas in the nose – more so than the mouth – and how quickly molecules dissolve, says Neuza Leal, head chef at Bar Douro in London. “Because alcohol molecules evaporate really quickly, you can straight away feel the aromas carried by the beverage, and this heightens the flavour,” she says.

Prawns at Bar Douro

“Alcohol also bonds with fat and water molecules,” explains Chris Riley, recipe developer, culinary expert and founder of The Daring Kitchen. “This helps to close the gap between smell receptors, which respond only to molecules that can be dissolved in fat and food that consists primarily of water.” This means the alcohol will enhance the flavours found in the other ingredients, too.

Generally speaking, “fruit or coffee liqueurs, brandy and Cognac suit desserts better as they are quite sweet and thick,” says Leal. “Because their sugar content is higher, they caramelise better, which gives a stronger flavour. Where savoury dishes are concerned, spirits like vodka, Tequila, gin and whisky can add a kick, acidity, spice or smoky notes.”

You also need to consider the ABV. “Depending on the strength of the alcohol you are using, it will affect the structure of the food you are preparing,” says Jorge Colazo, head chef at Aquavit London. For example, vodka’s high alcohol content, he says, will affect the structure of ice cream, which freezes at a much lower temperature.

“If you’re unsure about which alcohol to use when cooking, think about what alcohol you’d like to drink while eating that dish – that’s usually a good place to start,” Colazo continues. “Also, remember that the alcohol will change the flavour during the cooking or marinating process, so it is a case of some trial and error.”

Aquavit in London

1) Start small

“The best way to get started is really just to experiment, add a little bit of alcohol to dishes you’re making here and there and just taste it, make adjustments accordingly, and see what you like,” says Scotto.

2) Think simple

“Always think as simply as possible when cooking with alcohol,” says Ioannis Grammenos, executive chef of Heliot Steak House in London. “Only use as much as your recipe requires – more alcohol doesn’t always mean more flavour. Make sure the alcohol evaporates fully.”

3) Measure it out

“Avoid adding the alcohol straight from the bottle,” says Riley. “This way is inaccurate and can lead to the alcohol igniting. Use a measuring cup so you add just the right amount and avoid accidents. When you are adding the alcohol, pull the pan off the flame to prevent flare-ups.”

4) Colour match

As a rule of thumb, “darker spirits work with darker meats, sauces and dishes that are heavy on proteins,” says Peter Joseph, chef at Kahani in London. “On the other hand, lighter-coloured spirits belong with lighter and white meats, sauces and low-protein food.”

5) Don’t use top or bottom-shelf boozes

“While the alcohol will burn off during cooking, some flavour will remain,” says Helen Graves, editor of Pit Magazine. “That said, don’t expect many nuances, so aim to use something which has a stronger base flavour that you enjoy and want to include in a marinade, for example, rather than the really good stuff.”

Don’t cook with this stuff!

Ready to give cooking with booze a crack? Whet your appetite with the expert suggestions below, split across whisky, rum, mezcal, vodka, gin, vermouth and wine, and beer:

Whisky

“There are three main ways to infuse your food with whisky: infusing a sauce as an accompanying side, basting your dish throughout cooking or simply having the whisky on the side, using it neat almost as a dressing,” says Stewart Buchanan, global brand ambassador for Glenglassaugh, BenRiach and The GlenDronach distilleries.

“Each way will offer a different level of intensity of the whisky flavours coming through,” he explains. From here, you can choose your preferred style of whisky to either complement or contrast with the other ingredients. “Rich sauces are normally complimentary, whereas dressings and jus are more commonly contrasting,” Buchanan adds.

And don’t be shy about thinking outside the box. Whiskey is great for marinating chicken wings with, says Quinzil de Plessis, master of wood and liquid innovation at Kinahan’s Irish Whiskey, or even for glazing salmon. Be bold!

Mezcal

Mezcal’s characteristically smoky notes can bring a really unique dynamic to your favourite dishes. The spirit “pairs beautifully with grilled foods and it is versatile enough to enhance a marinade for steak, chicken or seafood,” says David Shepherd, founder of Corte Vetusto Mezcal.

“We love to use mezcal in sauces, salsas, marinades and as a quick cure for salmon, as the smokiness in the mezcal works well with the salmon, without the need to smoke it,” he continues. And it would be remiss to mention mezcal’s cooking potential without referencing ceviche. “It works so well with citrus and the saltiness of fresh seafood,” Shepherd says. “Alternatively, mezcal can give the tomato base of a prawn cocktail a nice boost.”

Kavka vodka

Vodka

Given vodka’s relatively neutral profile, you might not think it could bring much to a dish – but it makes for an excellent carrier of flavour.

“We use vodka as a marinade for things like Gravadlax – usually caraway or dill infused,” says Jan Woroniecki, owner of Ognisko and Baltic restaurants in London, and founder of Kavka vodka. “It’s a simple dish but gives great results. A small amount of flavoured vodka added to the dry cure helps the marinating process while giving an extra flavour profile.”

Vodka is also ideal for use in desserts, too. “We use our home-made fruit flavoured vodkas and the infused fruit in desserts – the sour cherries after marinating are especially good,” says Woroniecki. “The fruit flavour is still very strong but you get a nice alcohol hit as well.”

Rum

Often bold, sometimes spiced, and usually featuring caramel notes – either from the cask or added in – make rum the perfect candidate for cooking, be it in marinades, stews, baked dishes or desserts.

“I like to add Bacardi Spiced to a reduced glaze, which you can use to brush on meat or fish as it cooks, and helps to add a burst of flavour all the while enhancing existing taste and aromas of the food,” says Metinee Kongsrivilai, brand ambassador for Bacardi UK.

Gin

Gin might not be the first spirit that springs to mind in cooking, but the wide range of botanical ingredients make the spirit super versatile. “Look out for savoury gins featuring flavours such as rosemary, basil, thyme or sage – it can really work wonders in cooking, but you only need a minimal amount,” says Scotto.

Gin works especially well with seafood, particularly grilled fish, suggests Joe McCanta, global head of education and mixology at Bacardi. “The botanical flavours add another level of spice,” he says.

You can make some nice marinades with gin, adds Jamie Baggott, master distiller at The British Honey Co. “A favourite is gin, ginger, lime and chilli on prawns or squid,” he says, “you can get a bit of flambé from the left over marinade!”

Tio Pepe sherry is a great friend in the kitchen

Vermouths, wines etc

An easy way to start cooking with booze is by using wine to deglaze a pan after cooking meat or fish while you sear it in a pan, or added to a sauce to enhance its flavours, says Colazo. “I’d say always use your leftover wine to make a reduction for future sauces or marinades – it’s a very simple way to add alcohol to your cooking.”

Don’t shy away from the fortified stuff. “I probably use sherry and Marsala more than anything in my cooking,” adds Paul Human, founder and head chef of We Serve Humans and boozy burger bar The Collab in Walthamstow. “It’s so versatile and just adds that elusive depth, it also cooks out a lot more easily than hard liquor.”

And you’re eyeing up the vermouth cabinet, “look for a spirit that is aromatic and can add extra flavour to your food,” says Grammenos – for example, you could use Martini to marinate your vegetables before you grill them. “The key is to complement rather than overpower,” he says. Finally be aware of how much sugar is in your vermouth or fortified wine. If it’s at the sweeter end, like a Marsala Dolce, then you only want to use a little in savoury dishes. Even a dry vermouth like Noilly Prat contains about 20g of sugar per litre.

Beer

Beer is very versatile, and can be used to marinate or cook meat. “It can also be used in preparing batters and gives a lovely flavour,” says Joseph. “A lot of the time you’ll see a recipe call for water or stock – this is a good opportunity to replace the liquid with a nice craft beer.”

With that said, try to avoid overly hoppy beer. “A lot of craft beer these days is so hoppy it can actually end up being quite bitter in a sauce or marinade,” says Human. “I tend to use lager like Moretti when I’m making jerk sauce, for example.”

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Master of Malt Blog

Tag: wine

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