The UK’s Biggest Celebration of Wine Returns

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This summer the capital will be awash with wine-filled delights once again as London Wine Week returns for its fourth year from the 5th – 11th June. Organised by DrinkUp.London – the award-winning team also behind London Cocktail Week and London Beer Week – they’ll be bringing Londoners a week-long adventure exploring and celebrating the city’s diverse and exciting wine scene.

From red, rosé and white to natural, orange and sparkling, there will be wines for all preferences and events for all levels of wine knowledge from enthusiastic beginners to connoisseurs. A full programme of wine tastings, masterclasses, dinners, brunches, pop-ups and parties will take place over the seven days. The grand finale of the week will be DrinkUp: The Wine Edit, a special festival curated by London Wine Week Director Emma Murphy.

For just £10 festival-goers can purchase a week-long Festival Pass that allows them to partake in the Wine Tours with unlimited £5 wine flights at more than 100 partnering wine bars throughout the week. Festival Passes can be purchased online now at DrinkUp.London and then collected at the Devonshire Square Hub during the week itself, where they will also be on sale.

Details of confirmed London Wine Week highlights are below, with a full programme of individual, one-off events to be announced early May.

Follow @DrinkUpLDN and visit http://www.drinkup.london/wineweek to stay up to date.

#LWW17 #GetIntoGrapes

 

THE WINE TOURS – £5 WINE FLIGHTS | ALL WEEK A City-Wide Wine Tasting
Turning the capital into a city-wide wine tasting, London Wine Week will partner with over 100 bars and venues to offer £5 Wine Flights or ‘Sip & Snack’ specials to Festival Pass holders.
The Wine Flights will feature three wines, all complementing each other to showcase a certain grape, region or producer, as chosen by the venues’ expert sommeliers, whilst the ‘Sip & Snack’ option will demonstrate a food pairing created by the venue – with options ranging from traditional cheese and wine matches through to quirkier food offerings. Top wine venues will be working with varieties and vintages from across the world, making it the best way to discover what London’s wine scene has to offer without breaking the bank. A digital guide will make it easy to pull together selfguided tours, turning a usual evening with friends into a veritable wine-filled treasure trail.
The Details
£5 wine flights are available at participating venues to Festival Pass holders Festival Passes cost £10 per person and are available online at http://www.drinkup.london/wineweek Festival Passes should be collected from the LWW Devonshire Square Hub once the week begins

DEVONSHIRE SQUARE LONDON WINE WEEK HUB | MONDAY 5TH – FRIDAY 9TH JUNE An Oasis of Alfresco Pop-Ups
The heart of the city will once again play host to the LWW Hub as numerous alfresco pop-up wine bars descend on Devonshire Square. At the centre of the action, festival goers will be able to collect and buy their Festival Passes whilst enjoying £5 wine offerings throughout, making it the perfect after-work retreat or place to kick off an evening exploring the city’s wine scene.
Starting things off with some essential fizz, headline partner and global producer of sparkling wine, Freixenet will be present with its vintage wine van, exclusively serving up a brand new, premium fizz alongside its other delicious sparkling wines. Providing some Latin American spirit with its colourful pop-up, Wines of Argentina will be pouring some of the region’s best wines, whilst Wines of Portugal and Vins de Provence will be keeping the holiday vibe alive with their Mediterranean wine flights.
The Details
Address: 6 Devonshire Square, London, EC2M 4YE (closest tube station: Liverpool Street) Timings: Mon 5th – Fri 9th 5-10pm Festival Passes cost £10 per person and are available to buy online at http://www.drinkup.london/wineweek
Festival passes should be collected from Devonshire Square, where festival goers can kick start their LWW with £5 wine offers across the Hub

DRINKUP: THE WINE EDIT | THURSDAY 8TH – SATURDAY 10TH JUNE Where a Mediterranean Vineyard Meets East London
Taking place at iconic East London venue Oval Space in Bethnal Green, DrinkUp: The Wine Edit is a special ‘festival within a festival’ curated by London Wine Week Director Emma Murphy. Transforming the warehouse space into a beautiful Mediterranean vineyard, guests will be able to experience the atmosphere and wines of different regions as they weave their way through the numerous bars.
Transporting visitors to sun-drenched climes, Loire Valley Wines will be present with its list of light, refreshing and delicate wines for which the region is known, including the sparkling wine Crémant, tipped to be the thinking drinker’s Prosecco this summer. For something a little bolder there will be the Spanish region of Ribera Del Duero, regarded by some as the rival to Rioja, it is known for its big bodied reds. Tapping into the recent trend for sherry drinking, Jerez will be demonstrating the wide variety of sherry styles available, whilst Port will be serving up something sweet alongside its offering with traditional Portuguese Nata Tarts.
On the ‘Rogue Terrace’, a special vermouth terrace created by Regal Rogue, sundowner aperitifs and end of evening digestifs will be served up alongside food by The Modern Pantry. On the Saturday a special paired brunch will take place ahead of The Wine Edit’s day session.
DrinkUp: The Wine Edit is the perfect place for wine adventurers to round off a week of celebrating what the city’s wine scene has to offer.
The Details
Tickets: £15 per person, available from to buy now from http://www.drinkup.london/wineweek Timings: Thu – Fri 6pm – 11pm, Sat 12pm – 5pm & 6pm – 11pm Address: Oval Space, 29-32 The Oval, London, E2 9DT (closest tube is Bethnal Green)

Two Scottish Distilleries Ditch Oil In Bid To Cut Costs And Emissions

Ian MacMillan, Bladnoch Distillery

In a move to break their dependency on costly and inefficient oil heating, two more Scotch whisky distilleries have committed to switching their processes to run on cleaner LPG (liquefied petroleum gas) from leading supplier Flogas Britain. Similar projects have seen distilleries reduce their annual carbon emissions by more than 18%.

Both Ben Nevis Distillery in Fort William and Bladnoch Distillery in Newton Stewart have signed contracts with Flogas to overhaul their existing oil-fired distillery heating systems, and replace them with more modern, efficient LPG alternatives. They will also benefit from ongoing delivery of a reliable, cost-effective LPG fuel supply from Flogas to help meet their considerable energy needs.

Michael Ridpeath, Distillery Manager at Ben Nevis Distillery, says: “We’re one of the oldest licensed distilleries in Scotland, and being nestled at the foot of Ben Nevis means a conventional mains energy supply just isn’t an option for us. We’ve been relying on oil to heat our stills, but it’s well known for being a dirty and costly fuel, so we’ve asked Flogas to replace our whole heating system with an LPG alternative. It’s set to boost our carbon credentials as a business and makes real long-term sense for us – we’re very much looking forward to seeing good results for years to come.”

Ian MacMillan, Master Distiller & Blender at Bladnoch Distillery, says: “Bladnoch has a rich history dating back to 1817, but had ceased production for several years before being taken into new ownership and restored to its former glory. Part of this restoration was about returning to traditional production methods, becoming much more efficient and environmentally aware – and our new LPG heating system will help fuel these, whilst also managing our environmental impact. With Flogas supply, we’ll benefit from a smaller carbon footprint and all the convenience of a fuel we can rely on.”

Flogas has more than 30 years’ experience helping off- and on-grid businesses meet their energy needs. As well as operating more depots than any other UK LPG supplier, it also provides LNG (liquefied natural gas) for large-scale heating and transport, and mains gas for small and medium businesses nationwide.

Stacey Morgan, Sales & Marketing Director at Flogas, concludes: “Whisky distilling is an energy-intensive process, so distillery owners across Scotland are faced with the same challenge: how to meet their heating requirements whilst keeping emissions and costs down. We’re very pleased to be helping Ben Nevis and Bladnoch do just that, as they join the increasing number of off-grid distilleries making the switch from oil to Flogas LPG. With recent projects delivering annual savings of up to 19% on CO2 emissions and up to 20% on fuel bills, the benefits speak for themselves – and it’s easy to see why distilling has become such a growth area for us.”

For more information on Flogas’ energy solutions offering please visit http://www.flogas.co.uk

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

The Winning Formula: Antica Formula Launches Cocktail Competition

Antica Formula cocktails
Bartenders from across the UK will put their mixology skills to the test in a cocktail competition showcasing the versatility of Antica Formula, the original Italian vermouth.
At stake is the chance for four regional winners to enjoy an exclusive VIP trip to Milan to visit the Fratelli Branca Distillery, where Antica Formula is still made to the original 1786 recipe.

With Antica Formula a key ingredient in three much-loved cocktails – the Negroni, Americano, and Hanky Panky – entrants will need to demonstrate their knowledge of the heritage and character of the iconic red vermouth.

UK distributor Hi-Spirits is inviting bartenders to create their own aperitivo recipe based on one of the four classics. The drink must either feature on the cocktail menu or as a special at their bar. The shortlisted finalists will be invited to compete at four regional events in Scotland, London, the North West and the Midlands, where they will be asked to:

• Make three of their chosen cocktail from the Negroni, Americano and Hanky Panky; the drinks will be made individually and contestants judged on consistency;
• Make the cocktail which they originally submitted to the competition.
The four regional contests will be decided by a panel of judge headed by Nicola Branca, world ambassador for Antica Formula. Judges will be awarding points for drinks that reflect the tradition and strengths of Antica Formula, as well as the contestants’ technical skills.

Dan Bolton, managing director of Hi-Spirits, said: “Antica Formula is at the heart of some of the world’s best-loved cocktails. We’re not only inviting the UK’s top bartenders to show that they can make the classics expertly and consistently, but also that they have the skill and ingenuity to create an aperitivo of their own as a twist one of these great cocktails.”

The competition opens on 1 May, and entrants have until 31 July to enter their aperitivo recipe online at http://www.Hi-Spirits.com/competitions, where full terms and conditions can be found. The regional finals will be held between 4 and 8 September, with the winners heading to Milan later in September.

• Antica Formula is the classic Italian red Vermouth, sweet and with a subtle vanilla aroma. It was created by Antonio Benedetto Carpano, the inventor of the Vermouth category, in 1786. Made by Fratelli Branca Distillerie with a selected infusion of mountain herbs and spices, including saffron, Antica Formula is produced in limited quantities and sealed with a cork in a distinctive brown bottle which includes a reproduction of the original 1786 label. As well as an essential ingredient in many classic cocktail, Antica Formula is ideal to drink over ice with an orange wedge, both as an aperitivo or after dinner.

For more information, contact Hi-Spirits on 01932 252 100, email info@hi-spirits.com, or visit http://www.hi-spirits.com.

The Science of Staritsky & Levitsky Cocktail Competition Launches

H2O Advert
Staritsky & Levitsky premium vodka and award-winning UK importer Emporia Brands are proud to launch the Science of Staritsky & Levitsky as part of their ongoing campaign of H20 Cocktails, launched in 2016.

Launching in partnership with the UKBG (United Kingdom Bartenders Guild), Brand Manager Matthew Dakers is asking for budding bartenders from across the UK to create a unique serve, with a recipe that contains the elements of solid, liquid and gas. Entries are open now and will continue to be accepted until 12th May. The judging panel will select competitors from the submitted entries and invite them down to the final in London on May 22nd 2017.

To qualify, the venue must stock Staritsky & Levitsky vodka, and the recipe to use a minimum of 25ml Staritsky & Levitsky Reserve vodka as the base ingredient. The winning bartender will win themselves a Rotovap for use within their venue.

Inspiration behind their recipe is also needed. Staritsky & Levitsky was founded by a group of vodka enthusiasts, passionate about reviving the heritage and traditions of authentic, small batch vodka distillation in the historic birthplace of the vodka production, so vital to the Science of Staritsky & Levitsky campaign.

For full rules and how to enter, please see the below or speak to either Matthew Dakers (matthew@emporiabrands.com) or a local Emporia Brands representative found at http://www.emporiabrands.com/contact

#H2OCocktails

RULES:

THE COMPETITION IS OPEN TO ALL BARTENDERS, MEMBERS AND NON MEMBERS OF THE UKBG

Please send you recipes to vicepresident@ukbartendersguild.co.uk

  • Ingredients can be measured using a measuring cup/jigger or free poured.
  • Staritsky & Levitsky Reserve will be provided for the final.
  • All other ingredients to be supplied by competitor.
  • Competitors are expected to use their own bar utensils, and glassware to prepare the cocktails.
  • Garnishes will consist only of edible fruit or vegetable.
  • Each competitor shall be limited to six (6) minutes in mixing.

 

COCKTAIL RULES

  • Each competitor must submit a recipe containing a minimum of 25ml of Staritsky & Levitsky Reserve
  • The recipe shall be an original creation.
  • Each competitor must submit a 50-100 words explaining their drink and what inspired their creation

 

 

Follow Staritsky & Levitsky on Facebook at www.facebook.com/StaritskyLevitskyVodka, Twitter @SL_VodkaUK and Instagram at www.instagram.com/sl_vodkauk

Riddles Emporium Opens First Shop in Altrincham

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A new specialist spirit shop, from the owners of Riddles cocktail bar on Greenwood Street and spirit specialist Dave Marsland, owner of Drinks Enthusiast, is set to open its doors on 1st April 2017.

Riddles Emporium, with the tagline ‘Liquor and Sundries’, will sell a wide range of spirits, high-end products, cocktail equipment, books, bitters, homemade tinctures and syrups – pretty much everything you’ll need to make fine quality drinks at home. The shop will be the first of its kind in Altrincham and will also host regular small tasting events on Friday and Saturday evenings as well as the occasional classic cocktail masterclass.

Located at the former Ivy House site on Regent Road, Riddles Emporium hopes to contribute towards the regeneration of the Altrincham Market area, and to offer a unique retail experience for Altrincham residents. The shop will have a definite synergy with Riddles bar, adopting a similar vintage look and feel with a focus on classic cocktails and timeless flavor profiles. The new shop will house a wealth of bottles that are not widely available, perfect for special gifts, investment, or simply to vastly improve your own home bar.

“The most important thing for us is to share our passion for quality drinks, to enthuse others to be more adventurous with their choices and to introduce or take them further into the wonderful world of spirits and cocktails,” says Dave Marsland (28). “We are so excited about not only giving people the absolute best drinks in our bar but extending that into their homes too – and we know the people of Altrincham will love this. This town is definitely a knowledgeable and passionate place when it comes to fine drinking,” adds Del Lowe (33).

To accompany the launch of the shop, Riddles bar is releasing a series of cocktail instruction videos entitled ‘Making Drinks At Home’. Emma Rostaing (34) explains: “The intention behind these short videos is to inspire people to be more adventurous with drinks at their own social gatherings and to bring what we know into peoples homes. Obviously we love making drinks in the bar and nothing can beat the atmosphere of going out for a drink, but on those nights when you can’t get out or just need some peace and quiet, Riddles Emporium and these videos will give you the tools to create the perfect serve yourself.”

The shop will open to the public on Saturday 1st April and will be offering a series of five exclusive tasting events, free of charge. There will be a variety of different tastings covering the worlds of gin, rum, tequila, whisky and vodka. Only ten free tickets are available for each time-slot, so be sure to book yours as soon as possible. Tickets for these small tasting events can be obtained from Eventbrite, via a link on the Riddles Bar website: http://www.riddlesbar.com.

The website for the Emporium will launch in the next two weeks at http://www.riddlesemporium.com and products will be available to buy online.

For anyone passionate about fine drinking and drinks preparation this will be a fine addition to Altrincham’s growing independent retail offering.

Bon Vivant Tonic Syrup Launches In London And Barcelona

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American Beverage Marketers, leading specialists in the cocktail ingredient category, have worked with drinks industry expert Giuseppe Gallo to create Bon Vivant Tonic Syrup. Launching to the on-trade from mid-April, and with listings in high profile accounts, the tonic syrup allows bartenders to experiment with the fundamental flavour profile of tonic water. Under development for almost two years, and inspired by the original formula of the Dutch West India Company, Bon Vivant Tonic Syrup can be used as a base for homemade tonic waters or added to cocktails to create an elegant bitterness.

Capitalising on the worldwide trend for the Gin & Tonic, Bon Vivant Tonic Syrup has been developed in response to demand from bartenders for a cocktail ingredient that allows them to consistently make their own tonic water. After researching original tonic recipes dating back to the 1600s, Bon Vivant is made using natural quinine from cinchona bark of the highest quality, sourced from the Congo, and lemons from California and Argentina. The citrus oils provide a refreshing, crisp flavour, whilst the quinine rounds off the syrup with a bitter finish at the end. Transparent in colour with a light golden hue, it is less sweet than pre-made tonic waters, and the natural flavourings allow the flavour profile of the gin or spirit it is paired with to shine through.

Giuseppe Gallo comments, “We are very excited to be launching Bon Vivant Tonic Syrup to the on-trade, especially at a time when we have seen a trend for lower-ABV cocktails gain traction, as well as a more considered approach to alcohol-free offerings. Customers’ palates are also becoming more sophisticated with a return to classic cocktails such as the negroni and bitter aperitivo style drinks, and the gin boom doesn’t show any signs of slowing. We have designed Bon Vivant Tonic Syrup in the hope that bartenders will be able to offer a more unique, authentic tonic water option, as well as opening up new flavour profile opportunities in mixed drinks.”

In a Gin & Tonic, Bon Vivant Tonic Syrup works particularly well with London Dry gins that have a strong juniper note, however the amount can be adjusted to accommodate different botanical profiles across the gin category. It also works well with different spirits and liqueurs, with recommended serves including Amaro & Tonic, Vermouth & Tonic and Italicus & Tonic. As a cocktail ingredient it can be used in sour classics such as an Aviation or White Lady instead of sugar, and there is the opportunity for bartenders to experiment with their own infusions and serves.

On the launch, leading bartender and UKBG president Luca Cordiglieri comments, “Bon Vivant Tonic Syrup is a great addition to the market with its floral and herbal flavour, and a sweetness that is not overpowering. I find it’s great for making your own Gin and Tonic, or as a cocktail ingredient.” Noting its usefulness as a cocktail ingredient, Simone Caporale also comments, “Whereas before you might have had to use lots of different elements to create a drink, the use of Bon Vivant Tonic Syrup creates an interesting complexity using just one ingredient, opening up avenues of creativity for bartenders to explore.”

#bonvivanttonicsyrup

St Patrick’s Day Launch for The Cold Irishman Competition

The-Irishman
This St Patrick’s Day, 17th March 2017, sees Walsh Whiskey and UK Importer Emporia Brands come together for the UK’s first ever cocktail competition involving The Irishman whiskey.

Focusing on The Irishman Founder’s Reserve expression, both companies are on the lookout for the best innovative twist on their signature serve, The Cold Irishman. With the original recipe seeing a blended combination of The Irishman Founder’s Reserve, coffee, half and half and sugar syrup, the competition throws open a variety of options to impress the Walsh family of Bernard and Rosemary.

The award-winning Walsh Whiskey are offering an exclusive trip to their new distillery ‘Royal Oak’, with the chance to experience the range of expressions first hand, as well as the immersive opportunity of a VIP distillery tour located in the heart of barley-growing country, framed by two-hundred-year-old might oaks on the banks of the goodly River Barrow in Ireland’s Ancient East.

With a minimum of 35 ml of The Irishman Founder’s Reserve needed, and a maximum of 5 ingredients (including the base whiskey and excluding garnish) allowed, bartenders also need to explain their inspiration as part of their submission.

To enter, bartenders are asked to submit their details and cocktail recipe to the online registration form located at http://www.emporiabrands.com/coldirishman

Entries will be open from 17th March until 12th May, in which a blind judging will take place of all submissions by some of the top industry figures in whiskey, as well as an Emporia Brands representative visiting the venue to experience the recipe first hand, with the winner announced on 19th May, the day before World Whisky Day. The winner will win the trip to Royal Oak later in 2017 where they will re-create their winning recipe to the Walsh Family, VIP’s and journalists within the distillery itself.

#ColdIrishman

For more information on Walsh Whiskey, please visit http://walshwhiskey.com or follow on Twitter @WalshWhiskey, Facebook at /walshwhiskey and /TheIrishmanWhiskey and Instagram at http://www.Instagram.com/walshwhiskey

Dictador Rebrands Its Iconic XO Bottle As A Dazzling Work Of Art

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Dictador, the award-winning Colombian rum producer, today announces the rebrand of its iconic XO Insolent and Perpetual Solera System rum bottles. The decision to rebrand comes at a time when Dictador is achieving overwhelming and unprecedented global interest as the brand continues to expand its distribution channels worldwide.

Representing another milestone in Dictador’s history, the impressively redesigned Insolent and Perpetual bottles stay true to the original Japanese design tradition, while being carried out in an elegant and modern way. Maintaining the previous bottle’s body shape, the new bottles are crystalline and luminescent, capturing the rich and vivid copper liquid that lies within. Exquisitely designed like a piece of art, the bottle has a modern design with a sleek and sexy look.

Marek Szoldrowski, President of Dictador Europe, said: “We are pleased to launch our new XO Insolent and Perpetual bottles which we feel capture the essence of our distinctive and luxuriously flavoured rums. The bold design makes a strong statement and will appeal to both new and existing clientele who are drawn to the liquid works of art we are known for. We have worked with an incredibly talented team of creatives on this project and are delighted to see it come to fruition.”

The two XO rums are the more decorated of the Dictador rum portfolio, mainly in part to the different aging system used. Dictador XO Insolent is made from first press sugar cane juice that is fermented for sixty hours and 100 per cent pot distilled. Aged in a combination of ex-bourbon barrels, ex-sherry butts and charred port casks, the rum features a mixture of sweet and smoky flavours from the oak. In the glass, Insolent is a deep mahogany colour, and on the nose, has combined vanilla and honey notes with hints of white chocolate and caramel parfait. On the palette, the taste is a smooth mouthful of fudge, intense vanilla and Colombian coffee.

Dictador XO Perpetual is made from the fermentation of unique virgin sugar cane honey, distilled in an antique alembic copper still, then aged in the highest quality ex-bourbon barrels, as well as ex-sherry butts and port casks. The age-old traditional family solera system is used to carefully balance the delicate smoky and sweet flavours to create an exquisite blend that pays homage to the legacy of Dictador. On the nose, Perpetual is a combined intricately roasted honey, Colombian coffee and mature oak, rounded out by scents of vanilla. On the palette, the feel is extremely smooth with hints of spice and oak to create a long chocolate-filled finish. deep mahogany brown with golden colours and superb shine.

In addition to its highly regarded award-winning rum portfolio, the Dictador brand offers a collection of Dominican cigars and Colombian coffees and chocolates. Dictador’s premium line of mild and full-bodied cigars, whose tobacco leaves are aged in Dictador’s own barrels, are ideal accompaniments to their premium line of rums, gins and perfectly balanced Colombian coffees, thereby allowing the connoisseur to truly experience and enjoy the Dictador lifestyle.

Dictador will be attending ProWein in Dusseldorf, the World’s No. 1 International Trade Fair for Wines and Spirits, from 19-21 March. Stop by Booth B86 in Hall 12 for a chat and to sample their line of awardwinning spirits.

 

Finalists Announced at Northern Restaurant & Bar Cocktail Competition with Whitley Neill Dry Gin

Whitley Neill - Gin and Tonic

Finalists announced for the Northern Restaurant & Bar’s annual cocktail competition, sponsored by Whitley Neill Dry Gin, with the chance to win a once in a lifetime VIP visit to South Africa.

Competitors have been asked to submit one unique drink, containing a minimum of 35 ml of any Whitley Neill Dry Gin expression, and adding inspiration of the gin’s South Africa influence.

Four finalists, chosen by a blind judging panel of gin experts including founder Johnny Neill, have been chosen, and they include;

Thomas Gedney-Higham, Bibi’s Italianissimo, Leeds
Bettina Kovacs, Dishoom, Edinburgh
Jenny Griffiths, Ten Mill Lane, Cardiff
Lükas Alberti, Three Six Six (Battersea), London

Each finalist will be invited to the final of the competition at Northern Restaurant & Bar in Manchester on Wednesday 22nd March 2016 at 3:15pm. The competition is hosted by Dave Marsland aka Drinks Enthusiast and Halewood Wines & Spirits, the distributors for Whitley Neill Dry Gin, and compared by spirit writer Joel Harrison.

The winner will visit South Africa in late 2017 as the guest of Whitley Neill Dry Gin, which has previously beaten off the challenge from the World’s finest gin brands by winning gold at San Francisco World Spirits Competition 2014. The visit will also include a 1 day safari.

Northern Restaurant & Bar is the biggest hospitality show in the North. The show’s Spirit Room is the largest curated selection of spirit brands on show outside London. As well as the Casco Viejo cocktail competition, the Drinks Live theatre features a line-up of tutored tastings and masterclasses from some of the best names in the business. Tickets are free to anyone actively working in the hospitality industry, register now at northernrestaurantandbar.co.uk/webtickets

Freelance Bar and Brand Advisor/Consultant, Events Curator/Collaborator & Journalist to the World of Drinks.

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