Nardini Raises The Bar For Grappa

Selezione Bortoli Nardini

Nardini, Italy’s oldest distillery, is launching an ultra-premium grappa range aimed at setting a new quality threshold for the country’s national spirit. Called ‘Selezione Bortolo Nardini’ in honour of the distiller who founded the family-owned brand in 1779, the new line includes an elegant ‘Bianca Extrafina’ and ‘Le Ramate’ – three extraordinary barrel-aged Riserva products.

All four drinks are blended from Merlot, Cabernet and Pinot Grigio grape pomaces selected from local DOC winemakers and distilled using Nardini’s distinct combination of pot still and column still techniques. Conceived to rank alongside the best spirits in the high-end digestive market sector, they are presented in stunning 70cl cut-glass bottle designs, inspired by Nardini’s futuristic Fuksas-designed ‘BOLLE’ building in Bassano del Grappa, Veneto.

The ‘Selezione Bortolo Nardini’ is the splendid result of a 20-year labour-of-love led by the Nardini Family alongside Master Blender Renato Mazzeracca and Andrea Manzoli, who directs operations the two Nardini distilleries in Bassano and Monastier. Consequently, as the international spirits authority David Broom observed in his pre-launch evaluation, all four grappas are ‘unmistakably Nardini’, showing clear family resemblances with the firm’s legendary Bianca and Riserva staples. However, they display ‘a wider, fresher, more tantalising aromatic spectrum’.

Rested in steel tanks for six months before blending and then rested for another six months before undergoing a further selection process, the 42% abv ‘Extrafina’ is floral and very fruity, with herbal elements and a nuanced complexity amplified with notes of banana, maraschino and ‘proving bread’. As Dave Broom confirms, ‘there is something both ancient in its aromatics and something entirely new’. The three ‘Le Ramate’ products are equally remarkable. Following the initial one year resting in steel, all three are aged in barrels sourced from the same oak forest in Slavonia (Croatia) that has been used by Nardini since it became the first-ever distiller to market aged grappa some 70 years ago. However, only the smoothest and sweetest batches from these barrels are ear-marked for the Le Ramate range.

The 42% abv Three-Year-Old Riserva is coherent, complex and refined, showing a clear sweetness as well as the ‘cooked fruit’ characteristics that have made Nardini’s core 40% and 50% Riserva products so popular, especially in export markets. At 45% abv, the Seven-Year-Old Riserva is more extravagant and spicy, but equally complex and Dave Broom has noted similarities with Cognac and even aged Genever. Not surprisingly, the 15-Year-Old Riserva is more wooded, but it’s also drier, with hints of creamy vanilla, chocolate, nuts and wild fruits – a superbly balanced drink. As Dave Broom concludes, ‘like the rest of the range, it does, I believe, offer a new dimension for grappa, one which stays true to its roots, but aligns it more closely with top-end wood-aged spirits – and as a result opens up the possibilities of new serves and occasions.’

Antonio Nardini, Managing Director of the seventh-generation family owned company believes the new ‘Selezione Bortolo Nardini’ is a major milestone for grappa and not just for Nardini. “As Italy’s oldest distiller and the country’s leading premium grappa brand, we are obliged to innovate rather than stand still. Since we only produce for ourselves and never for third parties, we apply much stricter criteria to the quality of the raw materials we use and the production techniques we employ.” Adds Nardini: “With the new range we have demonstrated our ability to produce elegant, exquisite distillates – and I am confident that we have set a new standard for grappa that will not only astonish many people, but lead to a greater appreciation for Italy’s national spirit amongst the most discerning drinkers in the world.”

UK Availability
In the UK, ‘Selezione Bortolo Nardini’ will be available initially to the on-trade from Speciality Drinks with on-line availability from The Whisky Exchange, The Drink Shop and Master of Malt. Hedonism Wines in Mayfair is the range’s opening retail outlet in London, while in the North-West, it is being showcased at the award-winning Riddles Emporium in Altrincham, South Manchester. UK Distributor is Emporia Brands. The agent for the UK and Ireland is Nick Hopewell-Smith Associates Ltd. Products in the range are likely to retail at between £55 and £125. Nardini’s 50% ABV Grappa Bianca is by some way Italy’s best-selling premium grappa. In the UK, the more accessible Bianca 40 and Riserva 40 are listed as house pours in many leading outlets, including the Polpo chain and across the Soho House estate. In 2017, sales of Nardini products in the UK grew by 40% compared to the previous twelve months.

Background Note: The Best Grappa Demands Pomace Excellence
The quality of any grappa is largely dictated by the quality of the raw material used to make it – the pomace (the skins, seeds and pulp that remains after grapes are pressed for winemaking). In the ‘Selezione Bortolo’ range, the pomace is derived from a balanced selection of grape types rather than from a single variety, which assists Nardini to achieve an optimum condition for the pomace mix prior to distillation. Red wine grapes provide much of the flavour, but the more lightly-pressed white wine grapes add vital moisture to the final blend. Quality is further guaranteed by ensuring that winemakers only supply pomace derived from de-stemmed grapes. For Nardini, fresh pomaces and a fully-controlled initial fermentation immediately prior to the distillation process – whether by pot or column still – are considered critical elements of the production process. At Nardini’s distilleries, some 22 kilos of pomace are needed to produce a single litre of grappa. Importantly, prior to distillation, unlike the custom with many other grappa producers, no sugar or yeast are deployed to boost fermentation, nor is any water used to moisten the pomaces. Demineralised water is only added after distillation to achieve the desired alcohol level. In the case of ‘Le Ramate’ products, this takes place prior to their final blending.

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Caorunn Updates Its Look With New Bottle And Serves

Caouroon

Approaching ten years at the pinnacle of the premium gin market, Caorunn has released a brand new, British made bottle marrying the fine spirit’s artisan roots with seriously sleek aesthetics.

The bottle represents the five natural Scottish botanicals which surround the Speyside distillery and are hand harvested by Carounn’s Gin Master, Simon Buley. The decanter’s signature pentagonal shape and five-pointed asterisk base, a nod to the Caorunn’s locally foraged botanicals, have been redefined, providing added presence to the eye-catching gin whether it is encountered in a bar or the home of a discerning drinker.
Crafted from extra white Flint glass, the desirable bottle will help assure a new generation of gin aficionados to reach for the clean and crisp, invigorating and distinctly aromatic spirit of Scotland.

Caorunn’s journey of flavour, which sees coul blush apple, heather, dandelion, bog myrtle and rowan berry act in harmony with six traditional gin ingredients and crystal clear Scottish water, adheres to the same, richly acclaimed recipe as when the spirit came to market in 2009. The distinctive taste has helped the gin grow year-on-year to become one of the top five super premium gin brands within the UK (as reported by Nielsen*) which is celebrated daily by judicious drinkers in more than 35 countries.
With an emphasis on Caorunn’s character and modernity, the bottle’s re-design was accomplished by the creative minds at design agency, JDO.

Group Creative Director at JDO, Ben Oates was tasked with evolving the iconic five pointed shape to encapsulate the Scottish Highland heritage with a contemporary edge and elegant design. Graphics Specialist, Ray Smith focused on enhancing Caorunn’s exquisite craftsmanship through embossed details. Production Director, James Davies embraced contemporary labelling techniques with traditional craftsmanship by adding tactility through raised gloss varnishing, profiling the red asterix and placing it proudly at the top of the new 3D structure.

Rachael Engley, Glass Producer at Allied Glass, in Knottingley, West Yorkshire says she is very pleased with the thought provoking production, particularly ‘its exquisite colour’.
Acclaimed drinks culture writer, mixologist and long term supporter of Caorunn, Tristan Stephenson believes the enhanced bottle shape is both ‘beautiful and functional, allowing bartenders to keep the clean and crisp gin close to hand.’ Tristan admires the superb shelf presence and user friendly features ‘which now match the handcrafted, versatile taste, creating an enjoyable drink experience for all involved.’
Meanwhile, drinks columnist and gastronomy consultant, Douglas Blyde rates the ‘natural cork and sense of paired down luxe’ noting, ‘no wonder Carounn feel at home as supporters of London Art Fair.’

The signature for Simon Buley, Caorunn Gin Master, is printed on each bottle of Caorunn to reflect that he alone oversees the entire craftsmanship process for each vessel.
Simon comments: “I am proud to see Caorunn showcased within such an exquisite bottle. The design has taken into consideration the Celtic botanicals foraged on the hills around Balmenach Distillery and how Caorunn is infused in the world’s only working Copper Berry Chamber. The care and attention of the spirit and bottle sets Caorunn apart.”

Below are a selection of new Caorunn cocktails made by renowned mixologist Tristan Stephenson – both his serves are the perfect tipple to have with friends on a cold winter’s night!

Caorunn Cooler by Tristan Stephenson
Caorunn Cooler by Tristan Stephenson

Ingredients
50ml Caorunn gin
150ml Herbal apple soda*
*1 part lemon juice
7 parts apple juice
7 parts green tea
Hot brew the green tea to extract the flavour and tannins, and allow to cool.
Mix ingredients well and chill in a fridge.
Carbonate using a sodastream
Method
Build in a glass
Garnish
Sage leaf
Glass
Highball
Fireside by Tristan Stephenson
Fireside by Tristan Stephenson
Ingredients
50ml Caorunn
10ml Lemon juice
10ml Ginger juice
80ml Apple juice
Method
Build in a glass
Garnish
Honey roasted walnuts
Glass
Serve in a highball glass

Marian Beke & The Gibson Bar Launch Copperhead Gin The Gibson Edition

Copperhead Gin The Gibson Edition2018 is the year of spirits innovation for Marian Beke & The Gibson Bar London. Creating brand new spirits based on radically different concepts, Marian launched his first initiative at his bar The Gibson on 12 February. He partners with Copperhead, the ultra-premium gin from Belgium, to create a whole new style of savoury gin. With a hint of spice and umami intensity, it complements the classic Gibson martini and its garnish of pickled onion. The gleaming, dark green bottle is inspired by the original green tiling of the heritage-listed Edwardian façade of The Gibson bar. At 40 percent abv, it is available to the trade via distributor 10 Degrees C. The guide retail price is £35 to £40 for a 50cl bottle.

The new gin uses five original Copperhead botanicals of juniper, coriander seed, cardamom, angelica, and orange peel, and adds 14 pickling spices. These include mace, pepper, cassia, bay leaf, ginger, allspice, fennel and dill seeds. It is finished with a flourish of eight year old genever.

The worldwide launch (12 February) was naturally hosted at The Gibson bar London. For two consecutive years since its launch, The Gibson bar has featured in The World’s 50 Best Bars, attracting fans of classic martinis and experimental serves.

Bartenders and buyers are welcome to visit The Gibson for a taste of the new gin: 44 Old Street, London EC1V 9AQ. http://www.thegibsonbar.london.

New cocktails using Copperhead Gin The Gibson Edition will feature on the new menu and as specials. It will also be launched in other markets worldwide, and production will be on-going.

London, Edinburgh And Bristol Craft Beer Festivals ‘Raise The Bar’ For 2018

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Bringing together 17,000 visitors and attracting over 125 world class brewers from the UK, Europe and US, this year’s London, Edinburgh and Bristol Craft Beer Festivals are back and aiming to be the biggest series of Craft Beer Festivals in the UK.

Up 60% on last year, organisers and founders of We Are Beer, Greg Wells and Dan Sylvester, will once again bring the world’s finest craft beer, headline music acts and incredible food under one festival roof.

New for 2018 and a first for the industry, We Are Beer is launching ‘Raise the Bar’ – which seeks to find new, up-coming brewers and shine a light on creativity and innovation. In a bid to champion new talent, an expert panel will independently blind taste all submissions. They will then select the top four brewers to attend all three festivals providing them with a platform to showcase their beer to 17,000 people across the UK festivals.

The Raise the Bar panel includes: Jenn Merrick, former Beavertown head brewer and founder of a new community based brewery, Earth Station, Ben Freeman, co-founder and brewer at Pressure Drop, Jonny Garrett from Craft Beer Channel, and alongside Greg and Dan from We Are Beer.

Potential brewers (under 2 years in commercial production) are asked to enter online at https://raisethebar.wearebe er.com/ before submitting some samples of their beer for panel review. Entry deadline for Raise the Bar is Monday 12th March.

Among the first hand-picked brewers to be invited to the London festival are: Mikkeller from Copenhagen, Denmark, Cloudwater from Manchester, England, and Stillwater Artisanal from Baltimore, US. For Edinburgh, the line-up includes: Lervig Aktiebryggeri from Norway, Beavertown Brewery, from London and Tempest Brew Co. from The Borders, Scotland. The full line up of brewers for each location will be announced in the coming months.

Commenting on the festivals Greg Wells, co-founder of We Are Beer, said: “The festivals are an opportunity to celebrate modern beer and brewing culture from across the globe and give beer fans and those discovering craft beer the opportunity to sample a range of beers they wouldn’t normally get the chance to try.

In our quest to champion the incredible upcoming talent we are really excited about the potential for our ‘Raise the Bar’ competition to give young, new brewer’s a platform to showcase their beer on a UK stage,” he added.

Jenn Merrick, founder of community-based brewery, Earth Station and former head brewer of Beavertown and Meantime, said: “I am delighted to be asked by Dan and Greg to be a judge for Raise the Bar. I am a great believer in opening up the industry to a more diverse group of people – so it’s great to see an initiative like this which will support new talent.”

The Craft Beer Festivals will be returning for the sixth time in London, the third time in Bristol and second time in Edinburgh. Dates and locations for the Festivals are listed below:

· Edinburgh – 25th to 27th May 2018, Biscuit Factory, Leith

· London – 3rd to 5th August 2018, Tobacco Dock, Docklands

· Bristol – to be announced

Tickets for the London and Edinburgh Craft Beer Festivals are on sale now: londoncraftbeerfestival.co.uk and edinburghcraftbeerfestival.co.uk with Bristol going on sale from March (bristolcraftbeerfestival.co.uk).

Emily Say’s . . . . “Liqueur de Coquelicot”

Poppy & Pomegranate Martini 2
New to Drinks Enthusiast, a voice to the Manchester bar scene in Emily Puckering, a bartender by heart who looks at the ever growing love of spirits, cocktails and beer. Her first post under ‘Emily Say’s . . .’ for the site looks at Liqueur de Coquelicot;

The French family firm that is Maison Briottet has been producing its world famous liqueurs since 1836, and has truly left its mark upon the liquor industry today. Initially beginning as a wine establishment, Briottet became famous for their creation of Crème De Cassis; the universal go-to blackcurrant liqueur. As the years went by and their business expanded, Briottet began the production of flavoured liqueurs and fine spirits.

Now, in 2018, Briottet sells its fine products across 26 different countries and holds a range of over 61 liqueurs, 8 eux de vie and 4 fine spirits. It has become the bartenders ‘go-to’ in flavoured liqueurs, particularly in mixology.

Briottet have truly pushed the boat out with their exclusive Liqueur de Coquelicot; a poppy seed infused liqueur. The wild poppy flower comes from the subfamily Papaveroidease, of the family Papaveracease. Putting aside the technical talk, the poppy liqueur offers a crisp yet subtly sweet taste, initially created as a pre-dinner drink to be mixed with a sparkling wine.

In fact, the poppy flavour originates and is inspired from a French confectionery from 1872, back when the master confectioner Desserey started making poppy flavoured pastilles. They very quickly became a speciality of Northern France, which heightened the popularity of the poppy flower in the world of food and drink.

A fresh and tantalising mixture of the poppy flower, Liqueur de Coquelicot offers the perfect balance between subtle dry notes, alongside a kick of sweetness; making it the perfect counterpart in the art of mixology.

Poppy & Pomegranate Martini
Liqueur de Coquelicot features beautifully in the Poppy & Pomegranate Martini; an exquisite creation from The Botanist.

Glass – Martini

Ingredients –
25ml Egg White
15ml Lemon Juice
7.5ml Basil Sugar Syrup
25ml Pomegranate Juice
15ml Absolut Raspberry Vodka
15ml Briottet Framboise
15ml Briottet Coquelicot
Garnish – Viola Flower

Method – Pour all ingredients into a Boston glass, hard shake, then go on to double strain into a chilled martini glass.

The Poppy & Pomegranate Martini delivers a beautifully crisp drink, with complimentary notes of the sweetness of raspberry and the bitter-sweet aromas of pomegranate. Egg white is the key ingredient in achieving the silky texture, which truly makes this cocktail such a delight. The presence of Liqueur de Coquelicot makes this number the perfect pre-dinner cocktail.

A truly beautiful concoction from the Briottet family, and one that will surely be seen much more in the world of mixology.

Pick up a bottle of Liqueur de Coquelicot for your drinks cabinet.

Image Copyright: Nick Whitby at The Botanist, New World Trading Company 2017

The Darkest “Hotel” Launches For Valentine’s Day

Kraken Love Lair2
Valentine’s Day beneath the tempestuous waves can be a torrid affair, but buoyed with a seasonal kindness rarely seen from the Ocean’s mightiest Beast, The Kraken Black Spiced Rum has delivered the answer many UK couples have been looking for. Seeking out one of the very darkest spots in the UK, The Kraken Black Spiced Rum has crafted the world’s darkest “hotel” – a unique ‘rumantic’ Love Lair draped in black upon black, furnished with imposing midnight décor…And they’re opening it up to couples seeking a wholly particular experience.

Set deep in the depths of the English countryside where even the brightest light struggles to penetrate, The Kraken Black Spiced Rum is inviting the adventurous to the launch of the world’s darkest hotel experience – a unique romantic sanctuary that’s dedicated to the dark, located under one of Britain’s blackest skies. Perfectly positioned in Northamptonshire, one of the darkest parts of the country, the unique accommodation allows you to be fully immersed in the grandeur of nature from the comfort of your own hotel.

But beneath the inky darkness, make no mistake that the benevolent Beast has pulled out all the stops to give you a devastatingly divine VIP Valentine’s treatment. A private bartender will shake up a selection of The Kraken Black Spiced Rum’s finest cocktails at your own personal bar including the Kraken’s signature serve, The Perfect Storm, as well as the sensational Any Port In A Storm. What’s more, a blazing Squid Bite will be served hot to fire up the cockles of our hotel guests.

The Love Lair is decked out with everything you need for the perfect Valentine’s – complete with a fireplace, mini bar, outside decking and luxury throws, everything from the interior to the exterior is delectably dark, decorated with the Kraken’s tentacled touch, this is Valentines the Kraken way…

The Kraken doesn’t discriminate – from best friends to siblings to spouses – those lucky enough to nab a coveted night of stargazing at the Love Lair can stay courtesy of the sea beast itself. The Lair will be hosting guests during the Valentine’s week between 7th to 14th February. A lucky couple will be able to win a night at the Kraken Love Lair via The Kraken Black Spiced Rum Twitter page by tagging their Valentine along with the hashtag #KrakenLoveLair.

Those who’d like to guarantee their dark and devilishly romantic night in the Kraken Love Lair can apply for tickets via The League of Darkness (www.theleagueofdarkness.co.uk/krakenlovelair). Price for one night is £50 and includes dinner and Kraken cocktails specially made by our mixologist in your very own bar. A luxury Kraken Love Lair welcome pack containing delicious treats and Kraken apparel to keep you warm, Kraken mini bar goodies and a night in the luxurious lair are all included. See website for details: http://www.theleagueofdarkness.co.uk/krakenlovelair

Horatio Street Social Club To Launch In East London

HORATIO STREET SOCIAL CLUB
This February Horatio Street Social Club will launch in the basement of The Nelson’s Head, bringing a new cocktail bar to East London with neighbourhood vibes. The first venue from Simon Thompson and Jake O’Brien Murphy, who previously worked together at award-winning cocktail bar Callooh Callay, they’ll be bringing their unique blend of warm, relaxed hospitality and innovative cocktails to provide a new drinking den for cocktail lovers and locals. Horatio Street Social Club is the first ‘Social Club’ bar to launch, with plans for further venues throughout the UK later this year.

Hidden beneath The Nelson’s Head, Horatio Street Social Club will be an intimate space where guests can perch on stools at the bar or sit at one of the low-slung tables. Low  lighting, artwork on the walls and a playlist of eclectic, upbeat tunes will create a relaxed and informal atmosphere for a good night out.

The ethos of Horatio Street Social Club is underpinned by Simon and Jake’s belief that a night out is an important part of anyone’s social life. This means an emphasis on hospitality and making people feel welcome, as well as a cocktail menu which is innovative with world class drinks that are still accessible in flavour and price.

A menu of House Cocktails will showcase the team’s creativity, with regular changes and additions. Alongside this will be a list of Classic Cocktails, beer and a wine list by War on Terroir with something for all occasions – from easy drinking lager through to fizz for toasting a special occasion. The look of the physical menu will change monthly with new artwork inspired by a randomly picked theme.

Examples of House Cocktails priced at around £9 will include:

Naïve Melody – Campari, White Wine, Kola Nut Cordial
Inspired by the Bicicletta, an Italian café cocktail which takes its name from the idea that after one drink a bicycle could still be safely cycled home – the HSSC take on it is the perfect substitute for a Negroni or spritz. Exploring two of the world’s favourite drinks – Coca Cola and the Americano serve – the result is a cocktail with the aromatic notes of Bergamot and Kola, along with a moreish bitterness.

Garfield’s Funeral – Lot 40, Angel Share Syrup, Black Trumpet Mushroom Tincture
This cocktail is a celebration of the Old Fashioned. Angels Share Syrup takes its name from the evaporation of alcohol into the air during the whisky maturation process, and has been designed to be reminiscent of the dark, woody, musty smell of a barrel house – providing a strong backbone to the drink. The Black Trumpet Mushroom Tincture adds a note of umami. The drink takes its name from the first ever recorded reference to
the Old Fashioned cocktail at President Garfield’s funeral where whisky cocktails were reportedly served at a party that lasted five days.

Dirty Faces – Beeswax, Calvados, Gin, Apricot, Verjus
A modern take on the forgotten classic, Angel Face, by Harry Craddock for the Savoy Cocktail Book in 1930. Setting out to make the best possible version of the cocktail, the result is a deeply honeyed drink with stone fruit complexity – perfect sipped in place of a Martini or Manhattan.

Kill the Cook – Tequila, Red Pepper, Urfa, Red Iron, Lime
A drink that looks at tequila and agave, and the identity that comes with being a truly Mexican spirit. Traditional Mexican cooking methods are used alongside a look at the terroir of the Agave growing in Mexico. The Red Iron Solution is a nod to the mineralogy of Mexican red sand, whilst the red pepper and Urfa unite to create a sweet, smoky vegetal drink which is reminiscent of a Tommy’s Margarita.

Horatio Street Social Club is in soft launch from the beginning of February, and officially open from 15th February

Horatio Street Social Club
The Nelson’s Head
32 Horatio Street
London
E2 7SB

http://www.ClubsAreSocial.com
Instagram: @HoratioStreetSocialClub
Facebook: HoratioStreetSocialClub
Reservations: bookings@clubsaresocial.com

Open: 6pm – Midnight, Tuesday – Sunday

Maria Vieira Named Gabriel Boudier Wizard 2018

Maria_s recipes
The final of the 2018 Gabriel Boudier Wizard competition has been won by Maria Vieira, of East London Liquor Company

The second national Gabriel Boudier Wizard final was held in Vertigo cocktail bar in Dijon, France on Monday 15th January. The top four finalists were each selected from the regional heats held throughout the UK in 2017.

The competition was setup in 2015 by spirits importers, Emporia Brands. The Gabriel Boudier Wizard competition challenges bartenders to come up with an original liqueur or crème that is not already commercially available. The winning recipe will be put into production by Gabriel Boudier and released internationally later in the year.

Established in 1874, Gabriel Boudier is the only independent producer of liqueurs in Dijon still in family ownership. Their award-winning range is based on fresh ingredients, without the use of artificial flavours, and this philosophy was part of the brief to contestants.

Finalists were judged not only on their liqueur but also on their marketing plan to launch, along with a demonstration of how the liqueur could be used both in a simple serve and in a signature serve.

The four finalists were;
Jake Mellish – Boilermaker, Nottingham – Tonka bean liqueur
James Bowker – Wilderness, Birmingham – Meadowsweet liqueur
Caitlin Tulloch – Panda & Sons, Edinburgh – Chamomile liqueur
Maria Vieira – East London Liquor Company, London – Dijon Mustard liqueur

The finalists were judged by Samuel Boulton, winner of the 2016 Gabriel Boudier Wizard Award and Yves Battault, General Manager of Gabriel Boudier.

Maria impressed the judges with a polished presentation, demonstrating a good technical understanding to produce her liqueur with the unique mustard flavour being perfectly balanced in both cocktail recipes.

Drawing her inspiration from the other well know product of Dijon, Maria’s recipe uses both black and brown mustard. Increasingly ‘foodie’ ingredients are finding their way into cocktails and this trend looks to continue in 2018.

Maria took home £1,000 on the night and will now work with Gabriel Boudier over the next six months to finalize the recipe of Mustard Liqueur that will be launched in the UK at Imbibe Live on the 2nd and 3rd July, stand B110.

The next Gabriel Boudier Wizard competition will run in 2019, to find an original liqueur or crème to launch in 2020.

Maria’s recipes

BLOODY MUSTARD:
– 20ml Mustard Liqueur
– 20ml Saffron Gin
– 15ml Lemon juice
– 80ml Tomato mix
– 10ml Bloody Mary mix

EYE OF NEWT
– 40ml Dry Marsala
– 10ml Mustard Liqueur
– top with champagne
– 3 dashes of smoked malic acid solution.

The Glenfiddich Burns Night Experiment

Burns Night (1)

On January 25th, Glenfiddich hosted ‘The Glenfiddich Burns Night Experiment’ at ProVision Studios in Hoxton. In partnership with innovators from beyond the whisky world, Glenfiddich pushed the boundaries of Burns’ Night traditions to celebrate the life of Scotland’s most famous poet.

Experimenting has always been at the heart of Glenfiddich. It is by keeping an open mind that they continue to challenge the rules of single malt – a philosophy which led to collaborating with like-minded individuals to develop the Glenfiddich Experimental Series. This Burns night, Glenfiddich brought the spirit of experimentation to life through collaborations with Adam Handling, Chef Owner of Frog by Adam Handling, and Matt Whiley, founder of cocktail bar, Scout. Adam’s ethos of marrying flavours with mind-boggling culinary techniques created dishes that challenged the assumptions of a typical Burns supper, and Matt’s cocktail menu combined Glenfiddich with his love of foraged ingredients, house ferments and British produce.

The evening was hosted by Stephen Rutherford, Glenfiddich National Brand Ambassador, who brought Robert Burns’ work to life alongside spoken word artists, Loud Poets. The collective of contemporary poets paid homage to Burns whilst showcasing their own artform, which challenges the frontiers of traditional poetry.

Adam Handling commented: “It’s a real pleasure to partner with Glenfiddich to bring a flavour of Burns Night to London this January. I’m loving the opportunity to give my modern British twist to traditional Scottish dishes, using some of my favourite fresh, seasonal ingredients.”

Matt Whiley commented: “Collaborating with others who have such a deep knowledge of their ingredients and craft is always an incentive to take on new projects, and that is why working on The Glenfiddich Burns Night Experiment was a no brainer. I have loved experimenting with the Experimental Series whiskies and I can’t wait to see them being enjoyed on the evening in an unexpected way.”

Stephen Rutherford, Glenfiddich National Brand Ambassador, said: “As the world’s most awarded single malt, Glenfiddich is continuously looking to push the boundaries of whisky making and The Experimental Series is the most recent example of this. Therefore, what better place to bring the brand’s experimental DNA to life than on an evening dedicated to another of Scotland’s greatest traditions – Burns Night. Robert Burns dared to experiment and broke the mould of 18th century prose. An innovator ahead of his time, his work is still celebrated centuries later across the world, just like the single malts of William Grant.”

Gwilym Cooke, Glenfiddich UK Senior Brand Manager added: “Collaboration is intrinsic to Glenfiddich and we’re delighted that we’re able to bring Adam and Matt’s talent together to create a Burns Night like no other.”

William Grant & Sons Distils Innovative Spirit at ‘Hackadram’

hackadram logoIndependent family own distillers, William Grant & Sons, is looking to define the future of the spirits through a ‘hackadram’, its version of a hackathon.

Taking place on the 25th and 26th January at Plexal, a hub for start-ups and enterprises, in east London, the Hackadram will see creatives and specialists from a wide range of backgrounds and industries attempt to crack four business challenges.

The Hackadram will distil some of the best practices from tech and start-ups, capturing their entrepreneurial spirit where problems are solved quickly in novel ways through ‘hacks’. There is a loose format to the two days with intensive, open minded creative sessions and the opportunity for participants to pitch their ideas to a panel of judges.

The judging panel consists of a number of individuals who are renowned innovators in their own fields including one of the world’s leading bartenders and owners Ryan Chetiyawardana aka Mr Lyan, entrepreneur Simon Devonshire OBE, who has co-founded and scaled-up a number of ventures including One Water and Zopa.com, and Ben Southworth, a start-up expert. They will be joined by a number of internal judges including William Grant & Sons Global Chief Marketing Officer, Philip Gladman.

The event features four challenges focusing on themes of ecommerce, bartender engagement, shopper targeting and disruptive drinking experiences. Ultimately William Grant & Sons is looking for genuinely ground breaking and game changing ideas to invest in and commission.

For more information go to http://www.hackadram.com