All posts by Drinks Enthusiast

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

XO_Perpetual_black
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

Bulleit Frontier Whiskey At London Beer Week 2017

Bulleit - Bacchus-19

This year, Bulleit Bourbon will once again be the frontier whiskey of choice for beer enthusiasts as it pops up at bars and locations around the capital throughout London Beer Week 2017.

Over the course of London’s largest celebration of beers, ales, lagers and ciders, a selection of top bars will be serving limited edition Bulleit cocktails, all of which include beer as a key ingredient. At Hopscotch on Brick Lane, a spicy Ginger Bulleit will be on offer, comprised of Bulleit, Hop House 13, ginger, lemon and malt, as well as a shorter, headier concoction of Bulleit Hop House 13 Syrup and Campari in the Beer-vardier at Found. In addition, East London hotspot, Peg + Patriot will be serving up an unusual mixture of Bulleit, Hop House 13, Campari and Wermurtlich, finished off with a clarified banana syrup. These limited edition cocktails with Bulleit and Hop House 13 lager at their centre, showcase the complimentary tasting notes of spicy Bulleit when combined with the flavoursome maltiness of premium beer.

Additionally, Bulleit will continue to champion the iconic Boilermaker serve at the The Beer Edit directly in the epicentre of London Beer Week 2017. Running across three days from the 16th-18th March, The Drink Up Bar will be playing host to a selection of whiskies, giving guests the opportunity to upgrade any of the beers on offer to a Boilermaker serve. Due to its unusually high rye content, Bulleit is the perfect match for the distinctive flavours of the various craft beers on offer, which include Southwark Brewing Co, Cotswold Cider Co, Umbrella Brewing, Canopy Beer Co, Badger Beer, Courage SE1, Renegade Brewery and Gosnells London Mead, all at £3, with a boilermaker upgrade for £2, exclusively to LBW wristband holders.

London Beer Week is a true celebration of beers, ales, lagers and ciders alike, set against the backdrop of the capital. Running from 13th-19th March, the festival provides the perfect backdrop to enjoy Bulleit Frontier Whiskey alongside some of the world’s best beers.

@BulleitUK #BulleitBoiler #bulleitlondon

@DrinkUpLDN @LDNBeerWeek #LBW16

Old Rip Van Winkle

Pappy
A rare occurrence happened recently, where an exclusive tasting event of the Old Rip Van Winkle range, or Pappy Van Winkle as it’s more commonly known within the bar trade, came to Manchester.

Your’s truly managed to bag himself a seat at the table with 4th Generation Preston Van Winkle.

Lets dive in and check out why Old Rip Van Winkle became one of the most sought after American Whiskies.

Julian “Pappy” Van Winkle began working at W.L. Weller & Sons as a travelling whisky salesman during the latter half of the nineteenth century, before ending up as the President of Stitzel-Weller Distillery after acquiring with Alex Farnsley W.L. Weller and the A Ph Stitzel Distillery (producing Old Fitzgerald and W L Weller amongst others). Pappy’s son, Julian Jr., operated the distillery from 1964 until the family sold it in 1972, resulting in the formation of J.P. Van Winkle and Son that specialised in commemorative bourbon decanters and bottling. Julian Van Winkle Jr also created a new brand in the pre-Prohibition style, using whiskey stocks he had wisely kept by from the previous distillery. Eventually, he created the Old Rip Van Winkle label as a side venture in case his son, Julian III, wanted to come into the business.

Julian III did take over in 1981 after his father passed away, and despite a lull in bourbon business,  Julian purchased the Old Hoffman Distillery in Lawrenceburg, Kentucky, for barrel storage and bottling purposes. Julian III’s son, Preston, finished his college degree and joined his dad in the distillery in 2001, doubling the size of the sales team at The Old Rip Van Winkle Distillery after realising his passion at the 1999 Kentucky Bourbon Festival.

Buffalo Trace bought the W.L. Weller label in 1999 and had been making the bourbon with nearly the same recipe as Pappy’s, resulting in an approach to Julian III, something which he wasn’t initially interested in. It wasn’t until May 2002 that a deal was reached and Buffalo Trace started to produce the Van Winkle bourbons, using Pappy’s exact recipe.

All of the bourbon sold under the Van Winkle label is distilled from a mashbill with no rye; rather, they use wheat instead.

Pappy 2
Preston Van Winkle

So with this knowledge, lets take a look at the range –

Old Rip Van Winkle 10yr – 53.5%

Bottled as close to barrel proof as possible, with a splash of Kentucky limestone well-water.
Rich, bold butterscotch aromas on the nose, mixed with caramel, dark cocoa and a slight dry corn note. Subtly sharp upon the palate, offering a warmth with butter, cream soda and a lingering corn, spice and dry raisin.

Van Winkle Special Reserve 12yr – 45.2%

Soft caramel and subtle butterscotch on the nose, with hints of straw and olive oil coming through. A balanced texture, with light honey offering up a natural sweet profile. Long finish with corn and caramel combining for an oily texture.

Pappy Van Winkle’s Family Reserve 15yr – 53.5%

Crafted according to the exclusive family wheated recipe.
Banana leaf and mellow corn arrives on the nose, followed by a subtle Pedro Ximénez note. Soft sharpness on the palate, with lemon peel and a subtle stemmed cherry profile arriving for the short, thin finish.

Pappy Van Winkle’s Family Reserve 20yr – 45.2%

Hazelnut, caramel and chocolate hazelnut offer up a dry oak finish on the nose. Subtle hazelnut though on the palate, resulting in a dry, light oak with butter thickening up the texture into an oily, long finish.

Pappy Van Winkle’s Family Reserve 23yr – 47.8%

Soft notes of light butter, caramel and oak upon the nose. Subtle sweetness provided on the palate, with dry oak, straw and honey offering up a long, grass fresh finish.

A stunning range of American Whiskey, and highly sought-after for their sipping qualities. If you can find one, grab a bottle for your drinks cabinet, open, sip and enjoy.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Barceló

Barcelo
Barceló, hailing from the Dominican Republic, has a slightly unique trait in that it’s the only Dominican Rum to be manufactured directly from sugar cane juice.

A good start, but how did all it come to this?

In 1929, Julián Barceló arrived from Spain to Santo Domingo and founded Barceló & Co. where soon after he began producing one of his first rums and selling it throughout the country. After experiencing the local brands on the market, he decided to create and release in 1950 the Ron Barceló brand, and with it the Barceló Blanco and Dorado, (white and gold rums respectively), followed about 20 years later with the Ron Barceló Añejo (a mature rum).

In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, becoming the most internationally awarded Dominican rum.

Following this in the 1990’s, Barceló & Co. gave a group of Spanish businessmen, themselves enjoying a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL. and by 2006, had sold into 25 international markets, resulting in Ron Barceló SRL. taking over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors and completed with a package redesign on the Ron Barceló Imperial, Gran Añejo and Añejo.

Currently, Barceló is available in over 50 countries worldwide and enjoys being the 4th largest exporter of rum in the world.

Barceló also comply with the ‘Ron Dominicano – Designation of Origin’, meaning rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.

So how is the range produced? Lets take a look –

Once harvested, the sugar cane is unloaded from wagons by crane and then cut into small chunks, resulting in an easier process once it goes through the next stage, the milling. This extracts the juice from the sugar cane itself by compressing the chunks. It then heads to be fermented, which is the chemical process performed by yeast where the sugar cane transforms into predominantly ethanol and carbon dioxide, resulting in wort at around 7-8% proof that is then stored in tanks before heading to distillation.

The wort enters a column still where the vinasse and the low-grade alcohol (phlegm) are separated. The vinasse is used for fertiliser within the cane fields, and the phlegm passes through 3 more column stills where hidroselection, demethylation and rectification occur, finishing with a proof up to 95% alcohol with a balanced congener content. The resulting liquid is then stored within toasted American white oak barrels for at least one year.

All of Barceló’s rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks by the rum masters, before being bottled and labelled.

So, how do they fare? Well below, I give to you my tasting notes on my experiences so far –

Barceló Imperial – 38%

Aged for between 8 and 10 years. Heavy hints of toffee on the nose, with some intermittent hits of spice to compliment whilst on the palate, a smooth texture with a slight sweetness of vanilla and caramel. The flavours of dry fruits is also detected, although the caramel and vanilla are the dominant forces. Finishes well with a lingering after-taste of caramel.

Barceló Imperial Premium Blend – 43%

A limited edition bottling of Barceló, created in celebration of 30 years production. Every year since 1980, Miguel Barceló has set aside private reserves of his rum for two extra years of ageing, and has used these to create their Imperial Premium Blend.
Slight dry raisin upon the nose, with an orange and seasoned wood note coming through. A slight kick of butter on the palate, resulting in a ‘side-dry tongue’ that kicks up with walnut, orange rind and fresh stemmed cherry. Very long on the finish with black walnut present.

And the Barceló perfect serve?

Barceló Piña colada
Barceló Piña Colada

Glass – 

Highball

Ingredients – 

75 ml Barceló Platinum
3 tbsp Coconut Milk
3 tbsp Chopped Pineapple

Method –

Place all ingredients into blender add 2 handfuls of crushed ice and mix at high speed for 30 seconds, strain into cocktail glass.

A great choice of rums here from the Dominican Republic, with the sipping styles of the Imperial and Imperial Premium Blend highlights so far. Perfect to have one of two in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Swedish Brand Virtuous Vodka Launches To The UK On-Trade

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Virtuous Vodka, a high-quality Swedish vodka made from 100% organic, natural ingredients will launch to the UK on-trade with a portfolio of four flavours: Blond, Bitter Lemon, Raspberry and Ginger. Made using a base spirit of Swedish rye, and with no added sugars or aromas, Virtuous Vodka prides itself on only using the best ingredients and methods to produce flavours that are natural and genuine. The result is a grown-up and authentic take on the flavoured vodka category, ideal for mixing in long drinks and cocktails.

Available in 700ml bottles Virtuous Vodka is column-distilled once and unfiltered to render a smooth and well balanced flavour. The resulting Virtuous Vodka Blond has a sweet, peppery scent reminiscent of fresh baked bread and light notes of fruit. Pure and smooth on the palate, there is a fresh, sweet bitterness and touch of spice, with a short and delicate aftertaste.

To create the flavoured varieties only natural, organic ingredients are used. They are added during a maceration process before the vodka is gently filtered, the resulting flavoured vodkas stay true to the flavour profile of the original ingredients, providing a departure from synthetically flavoured spirits:

Virtuous Vodka Raspberry
Flavoured with organic raspberries A rich scent of aged raspberries leads to a striking and ripe taste, whilst a certain acidity and sweetness from the fruit balances the vodka. Matures with time to develop a more complex flavour, with less acidity.

Virtuous Vodka Bitter Lemon
Flavoured with organic lemon peel Intense aroma with a sharp and sweet fragrance, the complex taste of lemon-zest elevates the vodka. The juxtaposing flavours of sweetness from the zest and bitterness from the peel results in a modern lemon vodka reminiscent of bitter marmalade.

Virtuous Vodka Ginger
Flavoured with organic ginger A full and aromatic scent of fresh ginger is complimented by a strong and spicy flavour that carries a certain amount of heat.

Like any natural flavour, Virtuous Vodka’s flavoured varieties have an indefinite shelf life, a testament to the authenticity and realness of its ingredients and something founder Claes Stenmark sees as a strength, not a flaw. On the launch he comments, “As a company we believe in three things: true flavours, sustainable business and braveness, and that’s how we produce our vodkas. We’re excited to be launching in the UK at a time when venues and customers alike are looking for something authentic and honest, something we always strive to be. We only say yes to the real deal and no to stuff created in laboratories. Most importantly our vodka is made to taste, not to last.”

With its natural flavourings, commitment to only using organic ingredients, and fresh approach Virtuous Vodka is an exciting addition to the vodka category.

British Bartender Launches New Book, Bar & Art Gallery In Vietnam

Richie Fawcett, Bartender Artist

Cocktail-artist Richie Fawcett has invented a new dimension of drinking artistry which tantalizes the senses in every respect. As a self-styled ‘bartist’, he has launched his book Cocktail Art of Saigon featuring 41 original recipes. They are accompanied by his own cocktail illustrations, with fine-art street scenes of the capital Ho Chi Minh City, Vietnam, and fascinating stories of the city’s history. He is set to open his own bar and art gallery later this Spring. The Studio Saigon will be located in the heart of downtown Old Saigon on the first floor of a 1930s residential block. Entry is through a hidden entrance that is used as a motorbike parking hall. The adventurous initiatives reflect the fast emerging bar scene in Vietnam, with many talented bartenders and an increasing clientele seeking discerning cocktail experiences with world-class standards.

British bartender Richie Fawcett moved to Vietnam in 2011. He set up numerous bars in the country and progressed to manage the city’s first rooftop destination, Shri Restaurant and Lounge, where he gained a reputation for inventive mixology. As a talented photographer and fine artist, he took inspiration from the exotic corners of old Saigon to create a portfolio of pen drawings. The energy and curiosity of his pen racing across the paper creates exuberantly detailed street scenes. His book Cocktail Art of Saigon draws ideas from the culture and idiosyncrasy of the streets and its characters. It immerses you into the city’s history, and his cocktails are inspired by everyday life, emperors and missionaries, poets and revolutionaries. For the first time, the Cultural Department of Vietnam has officially authorized the interpretation of the country’s history in this way. The lavish book serves as the cocktail menu at Shri Restaurant and Lounge, and will become the central inspiration for his new bar & gallery The Studio Saigon, where a selection of these cocktails will be served.

As a judge in the prestigious Academy for selecting the World’s 50 Best Bars, Richie has an expert’s eye for perfection. Describing his own dual venture, Richie adds, “My book is about how much I enjoy this amazing city, its warmth and its history. Each drawing is equally detailed, and the street scenes and friendly people have inspired me to create these new cocktails. My new bar is for friends and customers who I have enjoyed drinking with. The bar and the book reflects the way in which I discovered the city – hopping on a scooter or walking at random, and discovering a thrilling new experience around every corner.”

Cocktail Art of Saigon, the book / menu – drinks with a view
The hard-back book features 41 original cocktails by Richie Fawcett – to celebrate 41 years of peace after the war. His pen illustrations flow throughout, showing a tour of historic landmarks and lesser known corners of old Saigon, as the eye is drawn to the cocktails. Recipes feature ingredients from local markets, house-made specialities, local liqueurs, and premium spirits brands. Easy enough for fans of fine cocktails to savour and appreciate, they will inspire you to turn your hand to mixing yourself, even if to enjoy the heady aromas of the exotic fruits and spices. Fascinating narratives about the city keep you reading as you sip, and make the book ideal for fans of world-travel and gourmet discoveries. The book is currently available from Shri Restaurant and Lounge for VND500,000. (approx. £17.50 / US $22) and soon via Amazon.

The Studio Saigon, the bar
This curious hybrid bar-gallery is set to open in April 2017. It epitomizes so many aspects of Richie Fawcett’s admiration for the city. Even the balcony overlooking the historic street corner holds a significance – simply watching passers-by in every corner of the city inspired him to create his book and his bar.

Inside, classic white walls create a gallery space for Richie’s black and white sketches. Step in further to be surprised by a floor to ceiling panorama of the city. Walk through an invisible door cut into the picture, as if to enter Old Saigon by stepping through a frame. The bar area, in contrast to the gallery, is an intimate and cosy awakening of sensations. Enter through another door to an area which serves as Richie’s storage for traditional oriental herbals. It is decorated with tones of grey, warm orange and silver. Curios and ornaments which he has sourced from local antique markets are displayed on the many shelves. They include a collection of balance scales, which are also a symbol in his book to indicate the taste balance of the cocktails. The array of local herbs in the drawers are used in cocktails from the book for bespoke omakaze creations by Richie.

Sink into leather sofas and armchairs next to the fire and enjoy one of the cocktails from the menu, inspired by the country. As if you were in a private lounge, the open bar is like a bar in reverse. The open cabinet gives the impression you are sitting amidst the action, in the same way as at a chef’s table in a fascinating, skilled kitchen. With an additional drinks trolley for table side mixing, the mood recalls old Saigon during the height of colonial French rule, when it really was called the Pearl of the Orient.

From there, double doors open onto an intimate balcony. In early evening, as the heat of the day subsides, the sounds of the street echo into the room. The imagination drifts into the night, as calls from streets sellers grow fainter as they move past.

The cocktails
Exotic ingredients, through to simple, humble produce from local street markets, are adventurously prepared in Richie’s cocktails. Aromatic peach and vanilla, lychee and ginger, cucumber and elderflower, almond and cherry – then you are hit with the surprise of smoked barbeque or the refreshing tang of beer. The cocktails in the book follow three categories to reflect Richie’s artistic concepts: area, landmark buildings, and streets. Areas are represented by small batch bottled cocktails, and buildings and streets are individually represented in formats from handmade wooden carved boats, turtles to mini BBQ trays. His collection of six original small batch, bottled cocktails bear labels with illustrations of old Saigon. They are already on sale at the iconic lifestyle shop and bar L’Usine http://lusinespace.com Ho Chi Minh City.

The House Of Peroni Brings A Taste Of Italy To Manchester This Spring

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Italians have always sought to push the boundaries to create something unique – from the pioneering Renaissance art movement that placed Italy as the capital of the world’s art scene, through to Carlo Peroni, who in 1963 was inspired to craft the first premium Italian beer.

To celebrate the quality of craftsmanship that is so inherent to the Italian way of life, The House of Peroni will be opening its doors in Manchester, giving visitors the chance to experience art like never before, all within the backdrop of a vibrant Peroni Nastro Azzurro bar.

The House will open its doors in Manchester’s bustling Spinningfields Square for a special four-day event from Wednesday 5th April – Saturday 8th April that will allow guests to experience a virtual world that blends art and technology.

THE ART EXPERIENCE

The brand has teamed up with Beautiful Crime Agency and three featured artists to produce bespoke art using innovative technology from Tilt Brush by Google. Guests visiting The House of Peroni will be able to virtually step inside these artworks and explore the pieces, before being given the freedom to experiment and explore their own artistic talent, under the guidance of an expert.

Brit artist Carne Griffiths, along with 2016 Lumen Prize winner Fabio Giampietro and Italian graffiti artist, Peeta, have each created incredible virtual reality pieces around the theme of ‘craftsmanship’– a quality inherent to Peroni Nastro Azzurro.

Italian artist Fabio Giampietro (2016 winner of the prestigious Lumen Prize for digital art) has drawn on his early childhood memories with his carpenter uncle and blended this with his love of the ‘Futurismo’ art
movement of the early 20th century.

Fabio comments: “My signature style is to create a fairly abstract cityscape and play with a sense of perspective. For this project, entitled ‘Neon Vertigo’, I’ve invoked the craftsmanship that was apparent in my uncle’s joinery work and related it to architecture and the concept of the ‘metropolis’ – a motif that is apparent throughout all of my work.”
Brit artist Carne Griffiths found his inspiration from his 12 years as an embroidery designer, from which came a real fascination with the creation and manipulation of the drawn line. Similarly, Italian artist Peeta, has looked to his own heritage and experience in the art world to bring his work to life – using Venetian ‘Murano’ glassware as his muse.

THE BAR

The pop up will play also play host to a bar and aperitivo area, where guests can enjoy an evening with friends over a Peroni Nastro Azzurro, an infusion and a selection of antipasti all against a backdrop of works from our resident artists.

Award winning ‘Master of Mixology’, Simone Caporale will also return for a third year to bring his inimitable style of cocktail mastery to the infusion menu. With gin, Peroni Nastro Azzurro and sweet, spring-like citrus notes, the Oro Liquido liquid gold serve glows bright from the menu and is joined by L’Astratto – a long, more bitter serve featuring flavoured, coloured ice cubes. A fragrant take on the traditional Bellini, the Peroni Peony will feature crisp white peach, grape, peony and magnolia flowers. Finally, the classic Peroni Negroni will also re-join the menu for another year.
The centrepiece of the pop up, will be an eye-catching bar structure created by renowned set designer Petra Storrs. For her distinctive design, she has been inspired by the rich colour palette and playfulness of the light effects in the Tilt Brush technology, and blended it with the iconic Peroni Nastro Azzurro ‘blue ribbon’ to create an incredible focal point.

The House of Peroni takes residence at
Spinningfields Square, Quay Street, Manchester, M3 3AP
from Wednesday 5th April – Saturday 8th April.

For more information visit: http://www.thehouseofperoni.com

Havana Club Introduces The Second Edition In The Tributo Collection Of Prestige Rums

havanaclub_tributo2017_bottle-shot
Havana Club, the global leading rum in the super-premium and above category[1], has released Havana Club Tributo 2017; a new prestige sipping rum blended from the finest aged rum reserves. The second instalment of the Tributo Collection, a series of the finest rums from Havana Club’s aged reserves, was unveiled at the Cuban Habanos Festival last week and will have a limited release of 2,500 bottles globally.

Havana Club Tributo 2017 has been crafted by Asbel Morales, Havana Club Maestro del Ron Cubano, from a new blend of hand-selected base rums and a decades-old ‘aguardiente’ – or spirit base. The ‘aguardiente’ is at the heart of this rum, and has been enhanced by maturation in barrels that are over 80 years old. The result is an exceptional rum with a distinctive dry note and an intriguing array of flavours, highlighting and paying homage to the finest Cuban sugar cane. The 2017 edition is bottled at 40% ABV, with an amber glow and flavours of chocolate, tobacco and coffee.

Following the success of the 2016 edition, Havana Club Tributo 2017 demonstrates a new style of Cuban rum, showcasing the richness and variety of styles found within the authentic Cuban rum category. The new expression is on sale in six extra markets this year, totalling 16, from March at the RRP of 350 EUR per 70 cl.

This unique blend of Havana Club’s exceptional rum reserves honours the passion and knowledge of the Maestros del Ron Cubano, a role that has recently been declared a Cultural Patrimony of the Cuban nation by the Culture Ministry in Cuba. As such, each bottle of Havana Club Tributo is individually numbered and adorned with the signature of Havana Club Maestro del Ron Cubano, Asbel Morales. The outer packaging will entice rum connoisseurs and spirits drinkers alike with luxury green gold cues evoking the sugar cane lands used for generations in the production of authentic Cuban rum.

Asbel Morales comments: “The extensive reserves at the Havana Club distillery provided us with a wealth of luxurious aged rums to experiment with. By blending together a decades-old aguardiente and our precious rums, we have achieved a totally new rum experience that is lively and complex, with a remarkable dry taste imparted by the original Cuban sugar cane character of the aguardiente. Havana Club Tributo 2017 celebrates the craftsmanship at the heart of the production of premium rum, from the cane to the cask, and we hope rum drinkers around the world will enjoy it.”

Nick Blacknell, International Marketing Director at Havana Club International, adds: “We are delighted to have launched the latest edition in the Havana Club Tributo Collection and we look forward to building on the success of Tributo 2016. With only 2,500 bottles of Havana Club Tributo 2017 being released worldwide, we expect the expression to be popular among global rum and dark spirits connoisseurs who are looking for the next authentic Cuban rum to add to their repertoire.”