Maison Bache-Gabrielsen Reconnects With Its Roots And Launches The First Aquavit Produced In Cognac!

packshot aquavit

With the DistillationS by Bache-Gabrielsen range, the cognac house seeks to reveal different spirits from varied origins with a touch of their own savoir-faire. After the American Oak Whisky released in 2017, Bache-Gabrielsen unveils the second opus in the range, in collaboration with Audemus Spirits : an Aquavit.

Aquavit is a traditional Scandinavian product par excellence. Born from Scandinavian roots with a savoir-faire of over 100 years, Bache-Gabrielsen launches the first Aquavit created in Cognac. This project is the fruit of a collaboration between Bache-Gabrielsen (the cognac house founded in 1905) and the micro-distillery Audemus Spirits (founded in 2013, in Cognac); a subtle alliance between the traditional and the modern.

As the ‘artistic director’, Jean-Philippe Bergier who has been Cellar Master at Bache Gabrielsen for almost 30 years coordinated the project; connecting it to the brand’s universe. Miko Abouaf, the founder of Audemus Spirits interpreted this desire and created the spirit accordingly.

This Aquavit is the assemblage of two spirits. The first is distilled in a traditional cognac still, where several botanicals were blended; the core, caraway as well as green anis and coriander amongst others. The second was distilled under vacuum in a glass still, allowing us to extract the delicate and fresh aromas of angelica.

Miko Abouaf describes the subtleties of his recipe : “the caraway and the coriander form the core of the spirit – bringing structure and body. Fennel and the anis add sweetness, softening the aquavit. Finally, the angelica, conserving its freshness through the vacuum distillation, gives the signature finesse to the assemblage’.

For Jean-Philippe Bergier, the objective was to combine freshness and roundness to obtain a delicately floral and expressive aquavit without burn.

The originality of this aquavit comes from its Scandinavian origins, it’s style and its soul born in Cognac.

 

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Emily Says . . . . ‘Flor De Sevilla’

tanquerayIn her twelfth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at Ginuary over Dry January;

The New Year is well and truly upon us, and a new year usually means one thing: Dry January. But I’m not here to talk about that nonsense! I’m here to talk about “Ginuary”, and what gins have appeared under my radar so far this month.

With Tanqueray being one of the most popular London Dry Gins known, the arrival of Tanqueray Flor De Sevilla has caught not only my attention, but the attention of the bartending community. But firstly, what exactly is Tanqueray all about?

Founded by Charles Tanqueray in 1830 in Bloomsbury, London, Tanqueray still holds the original recipe that has stood the test of almost one hundred and eighty years. The distillery, however, was severely damaged during World War Two in 1941. The only surviving piece of equipment was one of the stills that was nicknamed “Old Tom”, and made the move with them to the new and current distillery in Cameron Bridge, Scotland.

The story of Tanqueray Flor De Sevilla begins in Spain’s sun-drenched Seville, a place brimming with fresh and beautiful flavours; including its vastly growing gin market. Traditionally, the recipe follows the original that is used for Tanqueray London Dry, but involves a beautiful blend of sevilla orange essences and other fine botanicals, including classics such as juniper and angelica root, all of which are distilled four times over.

On the nose, the zesty aromas of the sevilla oranges dominate the first initial smell. A sweet and fragrant aroma that connotes a warm summers evening; something that we all need in this frosty month!

With an ABV of 41.3%, Flor De Sevilla delivers the perfect zesty balance of classic Tanqueray on the palate, with the delightfully predictable notes of sevilla orange. Whilst this gin remains citrus heavy, fresh and floral notes are present, creating a long and fruity finish.

This citrusy little number is perfect served as a 50ml double over ice with an Indian tonic water. In terms of garnish, there’s no need to go over-board for this one. A simple wedge of orange will do just nicely… not forgetting to squeeze over the finishing product! A personal favourite at the moment, Tanq’s Flor De Sevilla is a ‘must try’ in 2019.

Photo Cred: Tanqueray

Denomination Gives Adult Soda Brand Somersault Extra ‘Pop’

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New Instagram-worthy drinks brand Somersault launches in a bid to tap into the burgeoning adult soft-drinks market, with a stand-out identity by drinks design specialist Denomination.

The adult soft-drinks category is a huge growth area globally, as more consumers seek out no- and low-alcohol options with grown-up flavour profiles. Slow-brew soda start-up Somersault spotted a need for a healthy option to appeal to style-conscious people who want to drink less alcohol yet don’t want to increase their sugar consumption.

Denomination was asked by Somersault to create a brand and packaging design that would be aesthetically distinctive, aspirational and memorable, and that café and bar owners would be happy to display ‘like art on a shelf’.

Crafty graphic solutions

The design team at Denomination came up with a strong graphic approach that creates great stand-out on shelf, is worthy of above-counter display in cafés and bars and provides clear varietal differentiation. The identity also stays well away from clichéd ‘natural’ and ‘organic’ design cues, looking instead to the premium-craft-drinks market to appeal to a discerning target consumer who appreciates hip, healthy options.

Contemporary pastel colours were selected to reflect the brand’s organic ingredients and good-for-you credentials. The designs are also echoed on the bottle necks to further boost stand-out and allow for a more minimalist approach on the main labels.

With so many ‘healthy’ sodas on the market in fact packing a super-sweet punch, it was also felt important to hero the key ‘low sugar’, ‘organic’ and ‘slow-brewed’ brand assets on the wrap-around label, with supporting content and tasting notes.

Finally, a strong bespoke logotype, uncoated paper stock and embellishments were used to reinforce the premium positioning of the brand.

Head over heels

Rowena Curlewis, Denomination CEO, says: “One of our key challenges was to create an identity that would overcome consumer scepticism that ‘healthy’ fizzy drinks lack flavour or contain artificial sweeteners. To do this we created a distinctive packaging design that sets Somersault apart from other brands, reassuring customers that they are drinking a high-quality product that tastes good and looks gorgeous.”

Neil Barker, Somersault Director, says: “Denomination exceeded the brief to create pieces of art that the coolest of cafés and bars are happy to display next to premium drinks and gourmet coffee brands. The designs provide a contemporary expression of craft soda, and the patterns provide a generous canvas that is highly disruptive, engaging and refreshing, while being understated, confident and stylish.

“Just a few weeks after launch, and with no PR or advertising support, the design has been pivotal in generating interest and excitement with the drinks trade. Retail uptake has exceeded all our expectations and we have secured listings in more than 100 of the trendiest cafés and bars in the country. Some mixologists are even using the sodas as mixers – a brand extension that we had not envisaged.”

Double Dutch Opens ‘Speakeasy’ Pop Up Bar

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Double Dutch has created a ‘speakeasy’ bar, tucked away behind a craft-gin shop, in Westfield Stratford City. Heroing the brand’s extensive range of premium mixers, showcased in a selection of delicious mocktails and cocktails, the secret bar offers shoppers a chance to escape the busy shopping crowds and try something different this January.

As leaders in the premium mixers scene and millennials themselves, Double Dutch is at the forefront of current Gen-Z trends, which see a third of under 25’s now embracing non-alcoholic drinks. With this in mind, Double Dutch has collaborated with top bartenders Chris Dennis and Jo St Clair-Ford – formerly of Disrepute, Callooh Callay & Zettertownhouse – to create a bespoke menu of mocktails & cocktails. The drinks are infused with superfoods such as turmeric & ginger, as well as the botanical flavours of lavender, coriander and earl grey, guests can sip away completely guilt-free.

Known for their unique flavoured mixers such as Cucumber and Watermelon, Pomegranate and Basil, and Cranberry Tonic Water, Double Dutch has used flavour profiling within the premium mixers scene since 2015, regularly launching limited edition soft drinks. Making a return at the pop-up bar is Double Dutch Spices & Oakwood, a delicious blend of cinnamon, cloves, star anise and nutmeg, balanced by sweet vanilla notes, for perfect for those who prefer something a little more warming during the colder months.

On entering the craft gin shop, guests must find the secret black door and reveal the password to experience it all, ‘Show me the Hi-vag-ide A-vag-wa-vag-ay’ – ‘hideaway’ in Double Dutch.

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During the day, the main shop area at the front will be open to the public, with Chris Dennis and Jo St Clair-Ford, on hand to help guests explore the different flavour profiles of each of the gins available and partner them with their chosen Double Dutch mixer.

“We are very excited to welcome the Double Dutch pop-up shop to Westfield Stratford City,” says Paul Buttigieg, Commercial Director Europe, Unibail-Rodamco-Westfield. “The next few months are a very busy time for us; it’s great to have a secret bar for everyone to relax in and unwind.”

Open from the 8th December to February 2019, Double Dutch will also be holding a host of events in the speakeasy bar, including ‘Drinks at Home Masterclasses’. From Tom Collins to Martinis, attendees will be taught everything they need to know about making cocktails at home, by an award winning bartender. More details will be found on the Double Dutch website. http://www.doubledutchdrinks.com

Westfield Stratford City, ground floor
Open Now

Double Dutch shop opening times:
10am – 10pm (Monday – Saturday)
10am – 6pm (Sunday)

Speakeasy bar opening times:
5pm – 10pm (Monday – Friday)
12pm – 10pm (Saturday)
12pm – 6pm (Sunday)

doubledutchdrinks.com

Oxley Gin Unveils New Bottle Inspired By Sub Zero Distillation

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

tahona

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

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

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

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

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

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

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

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

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

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

Launch of Dow’s Oak-Aged Tawny Ports

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A Modern Malt For The Creative Whiskey Drinker

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

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

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

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

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

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

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

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

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

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

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

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

THE HOLY GRAIL

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

LOVE IT TO DEATH

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

MOURNING, NOON & NIGHT

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

THE HAUNTED

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

BURY THE HATCHET

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

LAID TO REST

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

DEAD OF NIGHT

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

CHILLED TO THE BONE

35ml The Sexton served on the rocks

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