Oxley Gin Unveils New Bottle Inspired By Sub Zero Distillation

Oxley_750ml_HiRes6417x8411Oxley Gin, the very first gin to be cold distilled, has launched its new bottle design inspired by the inventive production process behind its unmistakably bright and intense spirit. Available from selected retailers, the new bottle brings to life the story of this inventive spirit, from eight years of experimentation to its unbelievably cold distillation. The incredible meld of science and nature in every bottle of OXLEY gin guarantees a fresh take on traditional botanicals for a sip-worthy smoothness.

UNMISTAKABLY OXLEY
From the bespoke ice bucket mould resembling a vacuum as a nod to the scientific methods used by OXLEY, to the soft white, botanical green and pale matt silver colour palate, the new bottle is intended as a visual representation of the obsession of OXLEY gin to keeping its botanicals true to nature to give a crisp and distinct freshness.

A new neck label notes the invention date of the super-premium gin while the individual bottle number demonstrates the genuine small-batch production methods of the brand, which ensures that not even a single drop is wasted.

AN INVENTIVE SPIRIT
Florent Demars, UK Brand Manager – OXLEY gin comments “Since the invention of OXLEY, the very first cold distilled gin, we have strived to be completely faithful to nature by using the pioneering scientific techniques of sub-zero temperatures. On a quest for flavour, we have succeeded in what we set out to do and we’re proud to now have a bottle that tells this inspiring story.”

 

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Glen Moray Launch Fired Oak Cask 10-year-old Single Malt

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The team at Glen Moray Single Malt Whisky is excited to be launching Glen Moray Fired Oak 10- Year-Old Single Malt Whisky this November as they continue to develop their ‘Gateway to Flavour’ by adding a bold new expression which is intensely sweet and smooth.

Master Distiller, Graham Coull was inspired to create Glen Moray Fired Oak Single Malt Whisky by the increase in popularity of American Bourbon and the success of the sweeter flavour within the drinks market. One of the key elements for producing American Bourbon is that the spirit has to be aged in a new charred (virgin) oak cask which imparts intense flavour to the spirit.

Glen Moray Fired Oak is a Single Malt Whisky matured for 10 years in ex-Bourbon casks and finished in heavily charred virgin American Oak casks, resulting in a whisky which is sublimely smooth with intense spice and toasted vanilla flavour.

The attention to detail is imperative. Graham Coull has worked closely with the distillery’s cooperage to source the finest new American Oak barrels for finishing, as the consistency and security of the supply of casks is very important.

Graham then selects the precise firing regime to achieve exactly the right level of char to impart intense flavour and colour to the whisky. As Glen Moray’s wood finished expressions are growing in popularity, Graham is working at least two years ahead to ensure that the distillery can satisfy the growth in demand.

Graham says: “Fired Oak is all about enhancing flavours rather than adding different character. The Virgin Oak intensifies the existing vanilla and spice flavours which have come from the ex-Bourbon barrels. Two elements are key – quality of cask and timing, both are crucial to obtaining just the right flavour infusion. To create a balance I have selected Virgin Oak casks with differing lengths of finish to ensure that the final whisky is consistent.”

Over the final maturation period, the spirit slowly changes, the colour deepens and the taste profile takes on intense notes of vanilla sweetness and smokiness from the oak. Only when it reaches its peak, after 10 months, is it ready to be bottled and enjoyed.

“Developing this whisky was akin to blowing gently on the embers of a bonfire to bring the flames back to life” enthuses Graham.

The ‘Tahona Society Collective Spirit’ Crowns Winners Of First-Ever Sustainable Competition

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A mental health network for the hospitality industry in Canada, created by Alex Black and Makenzie Chilton from Vancouver, Canada, has been announced as the winning concept at the first ever The Tahona Society Collective Spirit hosted by Altos Tequila in Mexico this week. The start-up competition challenged 15 bartender finalists to present new project ideas that benefit their bar staff, customers, the community or the environment in a bid to win a $50,000 grant to bring the concept to life.

Black and Chilton’s winning project, Mind the Bar, aims to improve mental health in the bartending industry by providing resources, information and support to people dealing with thoughts of suicide, depression, anxiety, and workplace harassment. The grant will be immediately used to hire counselling staff who will be able to help and give advice to people suffering, and to scale up and expand the platform http://mindthebar.com/ to other cities across Canada.

Black and Chilton impressed the judging line-up for their strong focus on bartender welfare, one of the five different Collective Spirit categories evaluated in the contest along with; social engagement, upcycling and recycling, waste reduction and sustaining the environment. Makenzie Chilton commented: “I am thrilled to have won the first ever The Tahona Society Collective Spirit competition – I can’t wait to return home to work on this amazing project, and to ensure that anybody who needs help, gets help – it’s going to be transformational for the bartending community in Canada.”

Alex Black added: “We are going to help so many people thanks to the prize fund by The Tahona Society, we can’t wait to put into practice all the inspirational ideas and sustainability practices we have learnt during this week’s accelerated training in Mexico. I couldn’t be prouder of the bartending industry and I am sure all the finalists at the Tahona Society Collective Spirit finale are going to do great things in their homeland.”

The competition began with two days of immersive training for bartenders led by Altos Tequila in 22 countries around the world, including the UK, USA and Mexico. Attendees at each event then submitted their sustainable bar ideas to The Tahona Society Collective Spirit jury, made up of leading global Tequila experts, who selected 15 projects to compete in Mexico.

To assist their preparation for the final round of presentations, finalists received specialised Tequila training as well as hands-on workshops from business, marketing and start-up experts such as; Christophe Prat, Vice President of House of Tequila; Kirén Miret, Executive Producer of Mexico and Colombia´s Shark Tank reality television series; Dré Masso, co-founder of Altos Tequila and spirits consultant, Valerie Kramis, co-founder of design studio Agenda 28 and social entrepreneurship expert, amongst others.

In addition to the $50,000 grant, House of Tequila and the businesses of Miret, Kramis and Masso will sponsor a fundraising event for US finalist’s Support the Staff initiative in Chicago, to help them raise funds to kickstart their project – a platform for professionals that aims to create dialogue and raise awareness of the issues surrounding mental health in the hospitality industry.

As part of the awards ceremony, Adrián Lopez from Hanky Panky bar in Mexico City, was awarded the first ever Henry Besant Scholarship, named after the late Altos Tequila co-founder and valued at $10,000, to fund an international exchange to London where he will take English lessons and bartending at the cocktail capital of the world for his career advancement.

Dré Masso, Altos Tequila and The Tahona Society co-founder, said: “There is a growing movement around the world towards sustainability, with consumers actively seeking out cleaner and greener bar practices and leading bartenders are creating new and innovative ways of giving back to their communities. So for the first time in its history, we have reimagined The Tahona Society to ensure it continues to lead the way in cocktail trends and reinforces Altos Tequila’s core values of family, integrity and authenticity and its ongoing care for the environment and the community. We are incredibly excited by Black and Chilton’s Mind The Bar project as it resonates with Altos’ care for people – and we look forward to seeing it being brought to life in Canada.”

Carlos Andrés Ramírez, Global Advocacy Manager at Pernod Ricard House of Tequila, added: “At Altos Tequila, we have long demonstrated the importance of being at the forefront of bartender education through The Tahona Society and promoting sustainable practices in the bar industry. We are proud of the level of high quality entries we have received from all over the world, and while there can only be one winner we do hope that many of them become realities over the next few years. We hope many more bartenders will join our familia of tequileros who want to get serious about protecting the environment and improving the lives in their local communities – so look out for The Tahona Society Collective Spirit 2019 competition launching in the New Year!”

Launch of Dow’s Oak-Aged Tawny Ports

Dow's Tawny Port Collection (10,20,30,40)

The Symington family hold one of the largest and most valuable stocks of Port ageing in seasoned oak, including barrels that date back to the 19th century. Charles Symington has used these beautifully mature wines to redefine the Dow 10, 20, 30 and 40-Year-Old Ports.

Charles has maintained a dry finish for these wines, the hallmark of Dow’s Vintage, but he and his team have evolved the Tawny Ports to give them additional concentration and structure, with darker hues of polished mahogany, by using wines that have been aged in small seasoned oak vats, as well as in cask.

The new Dow’s Tawny Ports are presented in a classic Port bottle and the new labels reflect the extraordinary skills required from the family’s tasters, coopers and lodge staff to produce these authentically hand-crafted wines.

Charles Symington says: “With increasing demand for Tawny Ports, I have spent many months working to redefine our Dow’s wines. I have selected those made from two of our finest vineyards: Quinta do Bomfim and Quinta da Senhora da Ribeira and in a departure from traditional practice, I have used Ports that were aged in small oak vats, as well those aged in traditional 550 litre casks.”

World-wide sales of Aged-Tawny Ports are valued at over €77 million and have grown by an astonishing €21 million since 2010 (+38%)*, belying the myth that today’s consumers are less interested in Port.

*Source: Total ex-cellar Port sales 2017, IVDP/Portuguese Ministry of Agriculture

Dublin Whiskey Bonding Tradition Is Honoured With New Red Spot Irish Whiskey Launch

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Irish Distillers, producer of the world’s most well-known and successful Irish whiskeys, has unveiled Red Spot Single Pot Still Irish Whiskey. Last seen in the mid-1960s, this spicy new member of the Spot Whiskeys range offers whiskey drinkers further choice in the innovative super-premium Irish whiskey category.

Crafted from an old recipe handed down by the Mitchell & Son family of wine merchants, the creators of the original Spot Whiskeys range in the early 1900s, the reimagined Red Spot is a triple-distilled, single pot still Irish whiskey that has been matured for a minimum of 15 years in a combination of casks pre-seasoned with Bourbon, Oloroso Sherry and Marsala fortified wine. The highly-anticipated result commands attention with a full-bodied, complex and characterful flavour profile that will appeal to aficionados looking for a bold whiskey experience.

The Mitchell family worked closely with the craftsmen from Midleton Distillery throughout the collaboration. As part of the process, Marsala fortified wine casks were procured from Sicily in the early 2000s and then, in 2004, were filled with a five-year-old Bourbon matured single pot still Irish whiskey. The subtle contribution from the tight grain of the American oak was the ideal base for the heavy spice and ripe fruit flavours imparted through maturation in Marsala wine casks, which has been carefully blended with ex-Bourbon and ex-Sherry whiskeys to achieve the perfect balance of flavour.

Kevin O’Gorman, Master of Maturation at Midleton Distillery, commented: “It has been a pleasure and a privilege to work with the Mitchell family on the reimagination of Red Spot and bring a piece of Dublin’s rich whiskey history back to life. It has been 50 years since the world last saw Red Spot and whiskey enthusiasts have long awaited its return – this is a bold whiskey that packs a punch, has incredibly rich flavours and an extra-long infusion of fruits and spices on the finish that provides a truly unique and colourful ending. We’re delighted to be able to offer this lost, but not forgotten whiskey, once again, and look forward to one day completing the full Spot Whiskeys range.”

The Mitchell family commenced trading in 1805 at 10 Grafton Street in the heart of Dublin as purveyors of fine wine and confectionery. In 1887, the business expanded into whiskey bonding whereby it sent empty wine and fortified wine casks to the local Jameson Distillery on Bow Street to be filled with new single pot still spirit for maturation in the Mitchell’s cellars.

The Red Spot name was derived from the Mitchell’s practice of marking their maturing casks of whiskey with a daub of coloured paint to determine the age potential of the whiskey; with a Blue Spot, Green Spot, Yellow Spot or Red Spot indicating 7, 10, 12 or 15 years respectively. Four generations later, the company is still in the wine and spirits business under the stewardship of Jonathan Mitchell and his son Robert.

Jonathan Mitchell, Managing Director at Mitchell & Son, explained: “It has been fascinating to work with Kevin O’Gorman and the craftsmen at Midleton Distillery to recreate Red Spot and a real journey into the rich history of our family and its role in Dublin’s whiskey bonding era. Pouring over old recipe books, ledgers and archive material has provided us with the tools to tell the story of Red Spot in a new, yet authentic way – and at almost one hundred years since it was crafted for the first time, by my great-grandfather Robert Mitchell, this is a whiskey homecoming for the ages. Indeed, everyone at Mitchell & Son is thrilled to see the red daub adorning a bottle once more.”

Brendan Buckley, Innovation & Prestige Whiskeys Director at Irish Distillers, added: “The release of Red Spot marks the next colourful chapter in the story of the Spot Whiskeys range, which is becoming increasingly popular among modern whiskey drinkers across Europe and the USA due to its focus on innovation, unique role in Dublin’s whiskey bonding history and world-renowned high quality. Red Spot is a liquid time capsule that remembers our past while we look to the future and we are honoured that the people behind the original Spot Whiskeys, our partners at Mitchell & Son, are so supportive of our mission to return the range to its former glory.”

Bottled at 46% ABV and without chill-filtration, Red Spot is re-introduced and available from this month at the RRP of €115 in Ireland and from January 2019 in the USA, UK, France and Global Travel Retail.

A Modern Malt For The Creative Whiskey Drinker

The-Sexton-F-700ml----Bottle-ShotA new breed of whiskey is set to shake up the spirits category with its launch this month: The Sexton® Single Malt Irish Whiskey is an unexpected single malt, rich in hue, approachable in taste and memorable in flavour, and is heading to our shores from its Northern Irish home. The powerful and versatile drink goes against the grain— designed for a new modern whiskey drinker who looks for a multi-tasking malt that’s just as delicious enjoyed in a cocktail as it is neat or on the rocks.

Coming to market during an exciting time for the category, The Sexton is perfectly placed to usher in a new era for Irish single malt.

Borne of the trusted heritage and provenance of The Old Bushmills Distillery, The Sexton is the result of the unique vision and creativity of Master Blender Alex Thomas. Thomas is one of the world’s few female whiskey blenders and brings great expertise as well as bold and exciting new thinking.

Fascinated by the maturation phase of the whiskey-making process, she created The Sexton to be the perfect balance between spirit and oak. “It’s fantastic to bring The Sexton Single Malt Irish Whiskey to the United Kingdom during such an exciting time for the category. After years of experimenting with different cask profiles and laying the liquid to rest for just the right amount of time, I’m pleased to share a rich and deeply flavourful Irish single malt that is ideal for mixing in cocktails. In doing things differently, we want to celebrate those who are also forging their own path and leaving their mark on the world.”

Made from 100% Irish malted barley, The Sexton Single Malt is triple distilled for smoothness in copper pot stills and aged exclusively in Oloroso sherry butts. These sherry butts are all hand-selected, and Thomas has spent years working with partners who share her passion and commitment to excellence.

The European oak casks are air-dried for 16 months, toasted from the inside to a medium-high level and seasoned with Oloroso sherry for two years. First, second and third fill Oloroso sherry casks are used to achieve a perfect harmony between sweet sherry flavours and toasted oak notes. The Sexton is a non-age statement whiskey, which allows Thomas the freedom to select casks when the profile is just as she wants it.

The result is a rich and smooth whiskey perfect for new cocktail experimentalists or for those wanting to put a modern twist on a classic serve.

The Sexton’s rich and sophisticated spirit is matched in the style-stakes by the striking, hexagonal black bottle it’s served from, which unravels its own rich story and is set to be a covetable decanter for display in some of the country’s leading cocktail bars.

The term ‘Sexton’ comes from the Medieval Latin word ‘sacristanus’, meaning custodian of sacred objects, and is used to describe the man who prepared the grave—the last man to witness the body before being laid to rest. As such, The Sexton Single Malt challenges people to make choices every day that will add up to a life story worth telling.

The bottle has been crafted to tell the story of The Sexton. A unique skull on the bottle is a mark of its spiritual owner. Its distinguished shape and heavy composition means it requires a strong grip—and its black exterior has been designed to appeal to the creative and style conscious whiskey drinker.

The Sexton unveiled itself to some of London’s leading bartenders in suitably bold settings for its official UK launch. An immersive tasting experience unfolded in the pitch-black underground of the Clerkenwell Catacombs in East London, where senses were heightened in the surroundings of the eerie underground location as guests tried the whiskey for the very first time.

At the one-off tasting event, The Sexton signature serves were introduced – modern, fresh takes on classics, perfect for drinking in the night time hours:

THE HOLY GRAIL

50ml The Sexton Single Malt, top with soda water, 2 dashes Angostura bitters, serve over ice and garnish with a lemon peel

LOVE IT TO DEATH

50ml The Sexton Single Malt, 25ml fresh lime juice, 12.5ml Aperol, 2 dashes Absinthe, 20ml sugar syrup, serve garnished with thyme and orange peel

MOURNING, NOON & NIGHT

35ml The Sexton Single Malt, 25ml sweet vermouth, 25ml Campari, serve on the rocks & garnish with a lemon peel

THE HAUNTED

50ml The Sexton Single Malt, 5ml coffee liqueur, 5ml maple syrup, 2 dashes chocolate bitters, serve on the rocks

BURY THE HATCHET

50ml The Sexton Single Malt, 25ml lemon juice, 12.5ml gomme (sugar syrup), top with soda water and add a 15ml sweet sherry float, garnish with a wedge of lemon

LAID TO REST

25ml The Sexton Single Malt, 5ml Pedro Ximenez sherry, 20ml Manzanilla sherry, 12.5ml spiced claret syrup, serve over crushed ice and garnish with mint leaves and dried spices

DEAD OF NIGHT

35ml The Sexton Single Malt, 25ml lemon juice, 20ml sugar syrup, 1 egg white, 12.5ml red wine, shake and serve on the rocks.

CHILLED TO THE BONE

35ml The Sexton served on the rocks

The Sexton is available from November in high-end bars, restaurants and lounges as well as fine wine & spirits shops for a suggested retail price of £27.99 GBP.

Emily Says . . . . ‘The Dark Stuff’

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In her eleventh feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her trip to Dublin and the Guinness Store;

The life of Emily Puckering strongly revolves around all things alcoholic, and despite the gloomy reality that I don’t spend that much of my time actually drinking, I do get the few opportunities to venture out of Manchester and explore some of the finest beverages that the world has to offer.

I spent a weekend in one of Ireland’s most renowned drinking spots, Dublin. And what is it that Dublin is so famous for? The Dark Stuff… or more commonly known as Guinness! Being one of the world’s most recognised stouts, I had high expectations of the quality of Guinness that Dublin had to offer. But firstly, what exactly is this dark stuff?

The story of Guinness dates all the way back to 1759, when a young Arthur Guinness found himself in Dublin and opened a brewery at St. James’s Gate. Rather than doing what every other brewery was focusing on; brewing ale, Guinness focused upon making the perfect porter.

By the time the 1800s came around, Guinness took that extra step forward and began exporting their famous black beer around the world, ranging from Africa to New Zealand. With Guinness being enjoyed all over the world, its popularity grew rapidly and a love for its unique taste was kindled.

With an ABV of 4.2%, Guinness provides the perfect balance of bitter and sweet with its malted and roasted characteristics. But it is the production of the porter that truly makes it one of a kind. Guinness brewers were the first to introduce the combination of nitrogen and carbon dioxide to draught beer. This resulted in Guinness’ velvety smooth texture and its unique settle, something it would very quickly become famous for.
It is water, barley, roasted malt extracts, hops and a unique Irish yeast that go into the production of Guinness. A large portion of the barley is roasted, which is what gives the dark colour and characteristic taste.

Guinness
Many mistake the colour of Guinness for being completely black, when it is in fact a ruby red. The flavour provides a rather unexpected light body, in contrast to what the overall appearance suggests on first impression. The light body alongside the velvet-like texture delivers a beautiful drinking experience. Upon the first taste, strong notes of coffee and chocolate are present with some slightly fruity characteristics. The bitterness of the hops finish the taste with subtly dry notes.

Visiting the St. James’s Gate brewery in Dublin was an experience one doesn’t easily forget. The history of Guinness is told through a timeline that consists of over six floors, ending with the famous Gravity bar overlooking the city; with Guinness being served on draught of course!

Furthermore, if you find yourself in Dublin, a visit to St. James’s Gate is an absolute must, as is getting yourself a pint of the dark stuff on your next visit to a bar, whether that’s in Dublin or down at your local; the dark stuff isn’t as scary as it looks…

Sager + Wilde And East London Liquor Company Teams Join Forces To Launch Independent Spirits Brand

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Three of London’s leading drinks innovators, Michael Sager and Marcis Dzelzainis (Sager + Wilde) and Alex Wolpert (East London Liquor Company), have joined forces to launch independent spirits brand, El Destilado. Exploring the spirits of Latin America, the first El Destilado collection launches in November 2018 with a lineup of thirteen agave and sugar cane distillates from Mexico.

El Destilado was born out of the team’s time spent travelling in Latin America and a shared desire to curate a collection of spirits that express the terroir of the unique places and producers they encountered. Working directly with small, independent producers, El Destilado presents a diverse range of spirits that express the distinctive space, history, time and environment in which they are created. Produced on a small scale, with batches ranging from 70 to 420 bottles, El Destilado’s range captures the ephemeral and unique nature of each spirit, offering an ever-evolving collection of limited edition distillates.

Design is central to El Destilado’s producer-led approach, with a focus on creating a clean, transparent vessel that brings provenance, people, places and processes to the fore. Created by El Destilado’s Creative Director, Charlie McKay, the design avoids stereotypical cultural iconography, presenting a minimal aesthetic that distinguishes it in the market, making each bottle a sought-after and striking addition to the bar.

The first collection features eleven agave and two sugar cane distillates from Mexico. The agave distillates all come from mezcaleros working outside the confines of Mexico’s Mezcal Regulatory Council, using ancestral techniques to create non-D.O. spirits that are pure expressions of ancient, artisanal methods. This inaugural El Destilado collection will be priced between £35 and £120 per 500ml bottle, dependent on the spirit. The first collection is available now through Speciality Drinks and will be listed on The Whisky Exchange from December 2018. The collection includes:

Agave Distillates
(Non-D.O. mezcal)

Sierra Negra (A. Americana)
Mezcalero: Alberto Martinez | Santa Catarina Albarradas, Oaxaca | 70 bottles
Tobaziche (A. Karwinski)
Mezcalero: Pedro Pascual Hernandez Arrellanes | Santa Catarina Minas, Oaxaca | 100 bottles
Barril – Espadin (73% Barril – 27% Espadin)
Mezcalero: Rene Parada Barriga | Zimatlan de Alvarez, Oaxaca |100 bottles
Pechuga de Ameyaltepec (Azul, Papalote Y Pizorra)
Mezcalero: Delfino Tobon | San Pablo Ameyaltepec | 100 bottles
Papalome (A. Angustifolia)
Mezcalero: Amando Alvarez | Santa Maria Ixcatlan, Oaxaca | 102 bottles
Espadilla (A. Angustifolia)
Mezcalero: Luis Sandoval Dolores | San Juan Bautista Jayacatlán, Oaxaca | 110 bottles
Madrecuixe (Madrecuixe)
Mezcalero: Atenogenes Garcia | San Isidro, Oaxaca | 180 bottles
Pichomel (A. Marmorata)
Mezcalero: Atelo Ramirez | Reyes Metzontla, Puebla | 200 bottles
Tobala (A. Potatorum)
Mezcalero: Berta Vasquez | San Baltazar, Oaxaca | 300 bottles
Bicuixe – Madrecuixe (Bicuixe Madrecuixe)
Mezcalero: Atenogenes Garcia | San Isidro, Oaxaca | 400 bottles
Pechuga de Mole Poblano (Espadilla, A. Angustifolia)
Mezcalero: Marcelo Luna | Zoyatla, Puebla | 420 bottles

 

Sugar Cane Distillates
(Aguardiente)

Aguardiente de Panela (Saccharum Officinarum)
Maestro: Delfino Cruz | San Pablo Ameyaltepec, Puebla | 160 bottles
Aguardiente de Cana (Saccharum Officinarum)
Maestro: Edgar Gonzalez | San Cristobal Lachirioag, Oaxaca | 400 bottles

Manchester Rum Festival Returns For Third Year

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Rum advocate and Manchester based Dave Marsland of Drinks Enthusiast is bringing back Manchester Rum Festival for a 3rd year running, hosting it at the new event and exhibition space Brickworks, within Barton Arcade on Deansgate.

Saturday 8th June 2019 will see an expansion of the previous two sold-out festivals, resulting in both an afternoon and evening session for the first time, with ticket prices frozen from the 2018 festival, staying at £20 per person.

“SEMINAR ROOM ADDED TO 2019”

The festival, created by Dave in 2017 to show that Manchester and the North of England are contributing in a major way to the growing rum category, will feature for the first time a seminar room that will house some of the world’s best rum speakers, brand owners and cocktail bartenders.

It will also see the return of Revolución de Cuba as the festivals bar supporter, offering a variety of rum cocktails through their Cuban bar experience. The in-house festival shop will also be present once again, this time hosted by Marigot Bay Bar and Café, the latest venture opened by Dave in July 2018 in Altrincham. Alston Bar and Beef are also returning as one of the festival’s food vendors.

 “REVOLUCION DE CUBA RETURN”

Exhibitors will be announced over the coming months through the festival website and social media pages, as well as further activities around the city.

To purchase tickets, visit www.manchesterrumfestival.com

Dave has been involved in the drinks industry for 12 years, working with a variety of rum brands and companies to expand their business into the North of England, culminating in Manchester Rum Festival in 2017 and Caribbean inspired venue Marigot Bay Bar and Café in 2018. The announcement of the 3rd festival comes on-the-heels of Dave earning a top 4 position in the 2018 Rum Barrel Awards for UK Rum Advocate of the Year.

Havana Club Throws Global Cocktail Party To Celebrate ‘Old Fashioned’ Week

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Gather your friends and celebrate Old Fashioned Week in style this year with a free Havana Club 7 cocktail at the Havana Club ‘Seven Heaven’ parties around the world on 7th November 2018.

Inspired by the cult of the number seven, Havana Club 7 is taking over seven bars across Europe and Latin America at 7pm (local time) and invites cocktail lovers to discover a new and exotic twist on the father of all cocktails – a Havana Club 7 Old Fashioned, crafted with the rum born and made in the streets of Havana.

The list of bars taking part includes:

Solange Bar, Barcelona
Licorería Limantour, Mexico City
Baltra, Mexico City
Xaman, Mexico City
Baba au Rum, Athens
Ipitou, Athens
No Entry by Big Mama, Paris

Entry to the cocktail party and one Havana Club 7 Old Fashioned per head are free of charge but bookings are essential via Eventbrite.

Meimi Sanchez, Havana Club Global Brand Ambassador, added: “The Old Fashioned is a classic cocktail that will never go out of style, but an Old Fashioned made with Havana Club 7 offers a fresh taste of Cuba that provides a tropical twist that’s perfect for modern palates. Join us at our Seven Heaven cocktail party across Europe on the 7th November and be part of the rum revolution!”

Crafted for the first time in the 1970s from a range of different aged rum bases and a new continuous ageing process, Havana Club 7 Years Old was the first ever extra-aged Cuban rum and offers a variety of deep flavours including tobacco, sweet fruit and spices.