Malibu To Abolish Bar Queues

image001Pioneering drinks brand Malibu is aiming to consign bar queues to the history books, with the launch of a ground breaking cup that will bring club and festival goers’ drinks directly to them.

Featuring state-of-the-art ‘internet of things’ technology, the new ‘Coco-nect’ cups send signals to bar staff every time a fresh drink is required. All customers have to do to place their order is twist the base of the special coconut-shaped vessel – ideal for Malibu-based cocktails – and then carry on talking, drinking or dancing while their drink is prepared and delivered straight to them.

Making clever use of existing WiFi and RFID technology, the Malibu Coco-nect cup is a drinks industry first, and is set to bring the ‘internet of things’ – a phrase used to describe everyday objects that have network connectivity – to clubs, bars and festivals in time for summer 2017.

Twisting the cup’s base sends an order to the bar at the same time as pinpointing the user’s location. Once the order has been accepted a light on the bottom of the vessel changes colour to let the partygoer know that their drink will soon be delivered to them, while a special app then helps bar staff find the customer. Once near, the vessel light starts flashing to identify the right recipient. The cup was developed in just 12 weeks by the Malibu brand team at The Absolut Company, working with innovative, internet-of-things agency SharpEnd.

“Traipsing to a crowded bar to face a lengthy queue for drinks can put a real dampener on many social get together, while our research shows that FOMO – or the ‘fear of missing out’ – can be a real frustration for young people who don’t want to miss out on the fun of the party,” explains Malibu’s joint Global Marketing Brand Manager, Deborah Nunez.
Added Hedda Helgesen, also Global Marketing Brand Manager: “Our new Coco-nect cups will mean they may never need to miss a single moment of fun again. We have successfully trialled 10 prototype cups this summer, and will be looking to roll them out commercially in time for next year’s summer festival season. We expect them to be a real hit.”

A video showing the Coco-nect cup in action is available here.

National Calvados Week Returns For 2016

The Père Magloire National Calvados Week, in association with UK creator Emporia Brands, returns Monday 17th October 2016 until the Sunday 23rd October 2016, taking place bars and retailers across the UK, including London, Birmingham, Newcastle, Glasgow and Edinburgh.

For some, Normandy’s lush green pastures reach their ultimate expression in the region’s famed cheeses and rich dairy butter. We all know that it’s always been about the Calvados. The magical alchemy that transforms green apples into golden nectar, it produces apple brandy as soft, fresh and pure as the beguiling French countryside from which it’s born. The week long celebration marks the harvesting of the delicious apples for the production of Calvados. During National Calvados Week over 100 bars, shops, supermarkets and independent off licenses, including London based Demon Wise & Partners, NOLA, Cocktail Trading Company, Skylon and 155 Bar & Kitchen, who are pairing their special cocktail creation ‘Apple Turnover’, perfect to be matched with their Beetroot-cured Salmon served with chicory and apple salad, or the Scallops with smoked belly of port.

Other venues and highlights for the week include such Edinburgh stalwarts as Blackbird, Heads & Tales, Voodoo Rooms, La Petite Mort and The Bon Vivant, as well as Glasgow based The Finnieston and Porter & Rye, plus Rye & Soda in Aberdeen. Manhattan in Leicester are also showcasing their serves, as well as The Edgbaston in Birmingham and Bonbar in Newcastle amongst others.

Meanwhile, participating Waitrose stores will be running an in-store price promotion for the month of October, seeing Père Magloire VSOP price reduction of £2. (Original price £22 – promotional price £20). Scotland are covered by Drinkmonger in Edinburgh and The Good Spirits Company in Glasgow, plus independent stores within the likes of Cheshire with Corks Out, The Vineyard Wine Shop in Lancashire, Starmoreboss in Yorkshire, Dorset’s Shaftesbury Wines, Kent based Chiselhurst Wines, Cornwall with North Coast Wines and Wales with Gales of Llangollen. We’ve also partnered with The Drink Shop, who are running free delivery for the month of October on all Père Magloire expressions, as well as Drinkfinder who are offering 10% off all Père Magloire products throughout October.

Highlights of the week involve Soho Wine Supply in London, who will be hosting a Père Magloire tasting table on the 20th, with Soho Whisky Club and Brahms & Liszt hosting a Père Magloire range tasting on the 19th and 21st respectively. TimeOut London are also hosting an evening of Père Magloire on the 18th at MASH London, exclusive for their members and hosted by Brand Manager Matthew Dakers. Manchester will also see Brand Ambassador Dave Marsland showcase Père Magloire at Epernay Champagne Bar on the evening of the 19th, with support from Yelp! John Lewis on Oxford St in London are also getting in on the action, hosting a Père Magloire VSOP and Pont L’Eveque cheese tasting in the food hall, with the offer of a free glass to anyone who buys a bottle!

In addition, Fever Tree are the principle sponsors for this year’s signature serve, promoted within all participating venues across the UK, the Père Magloire and Fever Tree tonic;

50 ml Père Magloire VS
Topped with Fever Tree Tonic Water
Fresh Ice (at least 4 big cubes)
Slice of Fresh Apple

Using a large wine glass or a tall, slim glass, add the ice first then pour in the Père Magloire VS, followed by the Fever Tree Tonic Water. Cut a full slice of apple and drop into the glass.

A promotional video has also been commissioned by Emporia Brands, the exclusive UK importer of Père Magloire and National Calvados Week, which aims to see people coming together from across the UK to enjoy Calvados.

Next Stop Paris For MONIN Cup UK Champion

Peter Nguyen from Mr Fogg’s Residence in London is heading for Paris to compete against mixologists from around the world, following a resounding victory at the MONIN Cup UK Final.

The thrilling event was the culmination of MONIN’s biennial search for the country’s most exciting new bartending stars. Following regional heats across the UK , seven talented young mixologists shook, muddled and stirred their way through the competition at the Marriot County Hall on 4 October during London Cocktail Week.

Peter blew away the judges with an assured presentation and a sophisticated balance of flavours, scooping the top prize for his two MONIN signature serves Hootenanny and Caramel and Popcorn. He will now represent the UK at the International MONIN Cup Final on 5 December in Paris , competing against more than 40 MONIN Cup winners from across the globe.

Both Peter’s drinks were inspired by childhood memories; his cocktail Hootenanny featured MONIN Butterscotch syrup, Bourbon, pineapple juice and Fernet Blanc, capturing the fun of a family get-together. His non-alcoholic Caramel and Popcorn brought back memories of trips to the cinema, showcasing MONIN Popcorn and Salted Caramel syrups and Le Fruit de MONIN Raspberry complemented by a mixture of fruit juices.

Charley Carrington from Boilermaker in Nottingham took second place, with third place going to Matyas Busek, also from Mr Fogg’s.

Each finalist mixed and presented their signature MONIN cocktail and mocktail to technical judge – and UK Bartenders’ Guild chairman – Michael Sweetman, who awarded points for technique, performance and interaction. Each drink was then blind tasted for balance, visual presentation and originality by panel of bar industry experts including Luca Cordiglieri, Remi Santoni-Bena and MONIN brand ambassador Daniel Davis. The only stipulation was that each cocktail must contain at least 20ml of product from MONIN’s extensive range of more than 140 syrups, fruit mixes and liqueurs.

Judge Luca Cordiglieri said: “The competition produced some fantastic drinks which showed flair and innovation but Peter was the clear winner. His signature MONIN serves were of the highest quality, demonstrating an impressive range of skills and perfectly-balanced flavours. I look forward to seeing Peter take on the world at the International MONIN Cup Final in December.”

Peter said: “All the other finalists were amazing so I’m really proud to have won – to be honest it’s still sinking in! The MONIN Cup UK has been a fantastic experience and I have learnt so much but there is still a lot to learn. I feel very fortunate for the opportunity to represent the UK at the international final and I can’t wait to get to Paris !”

The MONIN Cup UK was supported by Bulldog Gin, Tabasco , Hamilton Beach , Jägermeister and the UK Bartenders’ Guild.

Auchentoshan Announces UK Bartenders To Join The World’s First New Malt Order



On Monday 19 September, seven of the UK’s most creative talent from behind top city bars went head-to-head to prove they have what it takes to become a founding member of Auchentoshan’s new global bartender club; New Malt Order.

This is no ordinary bartender competition; it’s so much more. The prize? To create the very first of its kind, a new limited edition Auchentoshan® expression for distribution in the on-trade in 2017. Created by bartenders, for bartenders.

Seven went behind the industrial chic bar of London’s experimental Peg + Patriot, two were left standing.

Jack Wareing from the capital’s award-winning Dandelyan and Georgia Billing from Plateau in the heart of the city’s business district proved victorious.

Welcome to your UK bartenders. Welcome to the New Malt Order.


Georgia Billing from Plateau


Shortlisted bartenders from across the UK unleashed their fearless ingenuity to create the refreshingly different Auchentoshan & Ale, using their own bespoke bitters created to give a new spin to the single malt’s signature serve.

Mike Aikman; Owner of Bramble, Last Word Saloon and Lucky Liquor Co, John Cashman; International Brand Ambassador for Beam Suntory, and Amanda Humphrey; Mixxit Brand Ambassador scored each serve against three criteria; Artisanal, Alternative and Approachable.

The bartenders went on to let their individuality run riot to create a bespoke cocktail that enhances the smooth and versatile single malt – triple-distilled to every last drop.
Jack Wareing and Georgia Billing demonstrated their flair for shaking up the world of single malts with inventive bitters recipes and whisky cocktails that saw them triumph in the first annual New Malt Order competition.

This year, they will join 10 exceptional bartenders from around the world to form the Auchentoshan® New Malt Order 2016.

Georgia Billing said of her win; “I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”

Mike Aikman commented; “To involve bartenders in the creation of a new whisky is an innovative idea and one which I will follow with interest. It’s an incredible honour for the New Malt Order winners to get to spend time with the Auchentoshan Master Blender, Rachel Barrie, and have their own product on back bars in the future.

“Jack’s presentation was very well thought out and he used interesting ingredients. His was the only ‘savoury’ drink we saw, which was an excellent showcase for the tasting profile of Auchentoshan Three Wood. Georgia’s scientific approach was unique. Her bitters were excellent and her second drink was proof that sometimes keeping drinks simple is the best tactic.”

John Cashman added; “As Auchentoshan is the only single malt triple-distilled to every last drop, we are looking for bartenders who also like to do things differently, are not afraid to challenge the status quo and use our whisky to make exceptional drinks. Jack brings a classic modern bartending skill, while Georgia brings a scientific approach to her bartending.

“I was impressed with Jack’s foraging approach for his bitters and this theme continued with his cocktail, which was influenced by druids and mythical times. Georgia’s style was more matter-of-fact but her innate understanding of flavour summarised in her own words, ‘what grows together, goes together’, took her drinks to a higher level. I’m excited by the prospect of Jack and Georgia joining our other 10 finalists from around the world to helping us create a brand new Auchentoshan expression; by bartenders, for bartenders.”

The Winning Entrants;

Butter Scotch 1800

Georgia Billing, Plateau

“I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”

Butter Scotch 1800


45ml Auchentoshan American Oak
5ml Demerara Salt and Pepper rich syrup (Georgia’s own recipe)
2 dashes citrus spice bitters (Georgia’s own recipe)


Add all ingredients in to a cocktail shaker, shake well and serve over an ice block in to a rocks glass. Add a drop of bitters on to the ice block for aroma and colour. Serve with a lemon peel (oil is optional) and butterscotch candy on the side to be sucked alongside the drink for added buttery taste

Jackie Bird

Jack Wareing, Dandelyan

“New Malt Order is my first real competition and I entered because I love whisky and wanted to push myself to create something special, on a different scale than I had ever worked before. It’s the chance to make friends with some of the most engaging and passionate people on the planet, as well as tapping into a knowledge base I otherwise would not have been able to get close to. It’s great to see brands as prestigious as Auchentoshan making whisky fun and accessible again.”

Jackie Bird

50ml Auchentoshan Three Wood
4 dashes of Nine Herbs Bitters (Jack’s own recipe)
25ml pineapple cordial ( 3:4 pineapple shrub to pineapple juice)

Half a melon baller of Jack’s homemade raspberry and Campari sorbet (made with fresh raspberries and Campari with Xanthan gum)


Add all ingredients in to a cocktail shaker. Shake well and serve over ice in an old-fashioned glass.

UK Shortlist:
Andrei Marian, Four Sisters
Ernest Reid, Smith and Wollensky
Georgia Billing, Plateau
Harrison Knox, Archer Street
Jack Wareing, Dandelyan
Michele Raina, Skylon
Sam Mathieson, Dine


Hi-Spirits Shakes Up London Cocktail Week


Southern Comfort, Buffalo Trace Bourbon and Langley’s Gin will all have a high profile during London Cocktail Week 2016, with unique drinks and a diverse offer from distributor Hi-Spirits.

This year’s celebration of the capital’s thriving cocktail culture, running from 3 – 9 October, promises to be the biggest and most vibrant yet.

The Southern Comfort Chicken Stop will be popping up in Spitalfields, welcoming dedicated cocktail lovers with a selection of Southern Comfort cocktails and Southern Fried Chicken.  The New Orleans inspired pop-up will mark the first stop on the Southern Chicken Trail. Customers will be encouraged to continue on the trail and explore some of London’s best chicken shops, with Southern Comfort and Fried Chicken pairings on offer at all stops.

The acclaimed Buffalo Bourbon Empire pop-up bar also returns for 2016. Located this year at Hackney House, the Buffalo Bourbon Empire will spotlight six exclusive bourbon cocktails created by leading London venues – The Vaults of Milroy’s, Barbecoa, Basement Sate, Blessings, MASH, and Four Sisters.

Award-winning whiskeys from the Buffalo Trace Distillery in Kentucky will also be on offer, including the first chance for UK aficionados to sample the 2016 release of the Buffalo Trace Antique Collection whiskeys.

For those interested in learning more about the heritage and culture of bourbon, the Buffalo Bourbon Empire will host a series of masterclasses throughout the week. These include sessions with Drew Mayville, the Buffalo Trace master blender, and Nicola Olianas, global brand ambassador for Antica Formula, who will explore the classic cocktail combination of vermouth and bourbon. Tickets can be booked online at

London Cocktail Week will also feature £5 cocktails made with Langley’s No.8 Gin, the award-winning super-premium English gin brand. The exclusive cocktails will be available at Jamie Oliver’s Fifteen, 214 Bermondsey, Arabica, Bermondsey Yard, Merchants House and Village East.

Dan Bolton, managing director of Hi-Spirits, said: “London has always been one of the world’s great cocktail cities, and London Cocktail Week has reinvented the capital’s party spirit. We’re delighted that Southern Comfort, Buffalo Trace and Langley’s will be at the heart of the celebrations, and as always, our team is expecting a very busy week.”

Langley’s Brings Back A Classic With Old Tom Gin


Charter Brands is launching Langley’s Old Tom gin, reviving a classic style that offers the growing army of gin enthusiasts a different flavour profile in cocktails and mixed drinks.

Langley’s Old Tom is Charter Brands’ first new product since the launch three years ago of the acclaimed and multiple award-winning Langley’s No.8 gin. Old Tom is a style originally popular in the 18th and 19th centuries. Old Tom offers a more intense yet slightly sweeter taste than a classic London Dry Gin, however, it’s not as sweet as a Dutch Jenever.

Mark Dawkins, co-founder of Charter Brands, said: “We’ve always planned to develop other styles of gin under the Langley’s brand, and our Old Tom has been 12 months in development. The style is a forgotten classic in many ways, but with interest in gin among UK consumers at an all-time high and still growing, the time is right to bring it back with a real focus and strategy behind it.”

He adds: “There are a lot of gin brands using the ‘craft’ terminology, but we feel it’s becoming over-used. The Langley’s brand is all about classic, timeless and quintessentially English gin products. Old Tom is exactly that – we’ve taken a classic recipe and redeveloped it for the modern era.

“The sweeter flavour profile will appeal to bar professionals looking for a different take on classic gin drinks such as a Collins, as well as giving consumers an alternative to the London Dry style. We’ve had pre-orders already for export markets, as well as interest from some key UK on and off-trade retailers.”

The signature serve for the brand is the Langley’s Old Tom St. Clements; a classic gin & tonic garnished with a half slice of lemon and a half slice of orange.

While the labelling reflects the heritage of its style, Langley’s Old Tom comes in the brand’s distinctive bottle, to create consistency. Old Tom is available at 40% ABV for the UK market as well as in a 47% Export Strength, with an RSP of £25 for the 40%. Like Langley’s No. 8, Langley’s Old Tom is distributed in the UK by Hi-Spirits, and will be available from October.

The UK’S Biggest Cocktail Festival Returns To London


Taking over the city for the seventh year running, the biggest party of its kind – London Cocktail Week – gives you access to an unrivalled celebration of the city’s award-winning bars, bartenders and cocktail culture. £10 Festival Passes are available to purchase now from DrinkUp.London.

It’s back and better than ever, with a Central London Hub and an entire Cocktail Village in the heart of Shoreditch hosting a heady explosion of 40 bespoke pop-up bars, trucks, vans and even bicycles from the biggest names in drinks including Bacardi Rum and Tia Maria. Purchasing a London Cocktail Week Festival Pass gives cocktail loving Londoners the chance to taste and try unlimited £5 cocktails from 200 of London’s very best bars, as well as week-long access to their pop ups and parties.


It couldn’t be easier to enjoy London’s unmissable seven-day cocktail party! Simply head to DrinkUp.London to buy your £10 Festival Pass and collect your wristband at the London Cocktail Week Hub in the heart of the glittering West End, Piccadilly Circus; where your journey will begin at the World Class House.

More a multi-story, immersive town house run by World Class bartenders than a pop-up; the World Class House will be your first London Cocktail Week calling point as you experience a new liquid journey unfolding before you, awakening your senses and exploring future trends – with a World Class cocktail in hand of course.

Participate in workshops and classes by World Class bartenders and experts, try a range of delicious World Class drinks and let London Cocktail Week’s hedonistic pop-up transport you into the unknown.


Your Festival Pass also unlocks the entirety of the festival, including the famed Cocktail Tours and entry to the amazing Cocktail Village, returning to Old Spitalfields Market for the second time.

Central to the Cocktail Village is the Drink.UpLondon Bar, serving a menu of eight classic cocktails based on an iconic serve from some of London’s best bars – £5 each to all wristband wearers.

For those with a more international palate, drinking in the taste of Miami at the tropical Bacardi Rum Bar will not disappoint; while coffee connoisseurs can experience cocktails unlike anything they’ve tasted before from expert baristas and mixologists at the Tia Maria + Coffee Project.

Festival Director Siobhan Payne says: “Having attracted more than 20,000 wristband wearers and 40,000 visitors last year, London Cocktail Week continues to be the biggest cocktail festival of its kind in the world.

We love creating the most unique and exciting opportunity for thousands of cocktail lovers to taste and learn about new drinks and visit great bars they’ve not been to before; and are thrilled to be back for the seventh year running!

This year will see us present the most incredible London Cocktail Week to date, with our brand new West End World Class House and Shoreditch-based Cocktail Village, visitors will really can expect to immerse themselves in cocktail capital of the world’s diverse drinking scene.”

As well as the Cocktail Village and World Class House, the festival will offer the usual timetable of unmissable parties, master classes, supper clubs and the renowned self-guided Cocktail Tours which will see more than 200 of the best bars in the capital throwing open their doors to offer specially created cocktails for £5 to wristband wearers.

Drambuie Jazzes Up London Cocktail Week 2016

Having toured Edinburgh, Leeds and Manchester with an impressive line-up, the Drambuie Brass & Crimson makes its final stop in the capital city to celebrate London Cocktail Week.

Following on from Manchester where the Drambuie Brass & Crimson played host to Jon K who welcomed live performances from world-renowned DJ Gilles Peterson, alongside breakthrough duo Rocket Number Nine, the Drambuie Brass & Crimson is set to finish its tour in the heart of London.

Set in The Hoxton Hall on 6th & 7th October, Drambuie Brass & Crimson is a modern celebration of the iconic 1960’s New York scene that made Drambuie world-famous. For two days during London Cocktail Week, Drambuie will celebrate with an immersive fusion of live music and classic drinks, including the Rusty Nail™- a slow sipping favourite of the legendary Rat Pack.

In its second year, 2016’s Brass & Crimson experience will bring together iconic talent and emerging stars that fly the flag for jazz and its influence on other genres to create new musical experiences.

On 6th October, iconic Brazilian jazz-funk trio Azymuth will launch the two-day event alongside Brooklyn based musician Taylor McFerrin who will headline with an exclusive live set. Friday 7th October, Friday 7th October, listeners there will be treated to performances from iconic Jazz artists yet to be announced.

With these great headlining acts and more artists to be added to the line-up these are two dates note to be missed.

Swing by for a classic Rusty Nail™ or a refreshing Drambuie Collins, book to take part in masterclasses or drop down each evening and soak up the smoky sounds and after-hours ambience.

For a complimentary ticket at The Brass & Crimson events and to receive a free cocktail before 11pm, please visit:–3a99a20c-6f40-4654-9ca0-d360b4b8cdad

Coffee Culture Meets Cocktail Hour For The Coffee Revolution


A nation of coffee lovers are now enjoying their favourite drink from morning cup through to evening cocktail, as the UK’s love for coffee booms.

Research shows that almost half of cocktail drinkers regularly choose flavoured cocktails including those mixed with coffee (source: CGA Mixed Drinks Report 2016). From the classic Espresso Martini, to new and innovative serves like the Tia Maria Mint Frappe, coffee cocktails have never been more in demand.

Tia Maria, the UK’s favourite coffee liqueur[1], is leading this trend with a selection of new serves that unite coffee culture and cocktail hour. The Tia Maria + Coffee Project launches at London Cocktail Week 3 – 9 October, where coffee connoisseurs can sip on cocktails unlike anything they’ve ever tasted before. Serves will be crafted by renowned mixologists working alongside Square Mile Coffee Roasters’ Anette Moldvaer.

Tia Maria ambassador Rod Eslamieh says; “There’s an increasing love for coffee cocktails, which can be seen at world-class bars in London and beyond, while artisan coffee houses are now serving cocktails through the night as a café nightlife culture continues to emerge. The bartender and barista play a very similar role so it’s no surprise we’ve brought the two together to drive this new coffee revolution.”

No other liqueur can make a coffee cocktail quite like Tia Maria, an exotic infusion of natural vanilla and the finest fresh Arabica coffee beans roasted to perfection, complemented with a touch of Jamaican rum. Tia Maria is made using a blend of 100% Arabica coffee, among the best in the world, providing strong character, a full-bodied taste, and a sweet tendency. The beans are expertly roasted, ground and left to macerate to produce this exceptional coffee liqueur.

Oliver Turner, UK Country Director at Tia Maria, adds; “With the taste for coffee at an all-time high, coffee cocktails have never been more popular and Tia Maria is certainly happy to be leading the charge. We’re urging all coffee lovers out there to unite and join us.”

Available nationwide, RRP £15.00 – £16.00 (70cl).

For more information visit

R. St Barth Announces Bohemian Brands Distribution

rhum-st-barth-3-typesR. St Barth has changed distribution after 4 years in the UK market. Emerging distribution company Bohemian Brands of London is a new fit for R. St Barth due to its focus on small batch, leading brands.

R. St Barth is also pleased to retain its UK Brand Manager in Dave Marsland of Drinks Enthusiast.

With the owners of R. St Barth having spent a significant time in Manchester, it was important to continue the partnership, whilst also growing its audience with a new national distributor in Bohemian Brands.

“I’m looking forward to working alongside Bohemian Brands and their team in driving the awareness of the Agricole category, with R. St Barth as the driving force across the UK to consumers and bartenders alike”. – Dave Marsland

Julian Piler of Bohemian Brands went further stating “This is a fabulous opportunity for all of us. R. St Barth is an extremely versatile brand and we can’t wait to spread the word!”.

“We are excited to have Bohemian Brands on board as we look to spread to new heights across the UK. The retention of Dave too in this new exciting phase of our work will bring forth an exciting time for R. St Barth”. – Mikael Silvestre, owner R. St Barth.

Further information on R. St Barth can be found online at

Freelance Events Curator/Collaborator, Brand Development, Drink Journalist, Taster & Guide to the World of Drinks

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