Patrón Tequila Announces the Global 2019 ‘Margarita of the Year’

DynastyMargarita_onWhiteAfter months of voting from all over the world, Patrón Tequila has revealed that the Dynasty Margarita, created by Jay Khan from Hong Kong, has been voted the 2019 ‘Margarita of the Year’.

Jay Khan, bartender at COA in Hong Kong, created a stunning twist on the Margarita, inspired by ingredients that are native to or influential in Chinese cuisine. The Dynasty Margarita is a blend of the ultra premium Patrón Silver tequila, Patrón Citrónge Orange liqueur, St-Germain, fresh lime, ginger syrup and fresh lychees.

The search for the Patrón 2019 ‘Margarita of the Year’ kicked off with eight of the world’s top bartenders showcasing their very own twist on a perfect Margarita, each inspired by the flavours and culture of their home town. People were invited to vote for their favourite, and the MargaritaOfTheYear.com website showcased beautiful imagery and cocktail videos to encourage people to try the Margaritas for themselves.

Talking of his cocktail, Jay explains: “The Dynasty Margarita took inspiration from the beautiful scenes of my city, Hong Kong. Ginger and Lychee are very traditional Chinese ingredients, and combined with the fresh agave notes of Patrón Silver tequila, it creates a citrusy and sweet margarita. I wanted to bring to life traditional Chinese ingredients and to showcase the true versatility of the spirit and of the margarita. I am so glad that the public were able to see the inspiration behind my creation and grateful for all the votes that made my cocktail ‘Margarita of the Year’ 2019. I’m so excited to continue making Hong Kong proud and showcasing all that it has to offer through delicious and exciting cocktails.”

Lee Applbaum, Chief Marketing Officer of Patrón Spirits International, talks of Jay’s win: “I have been constantly impressed by the talent and creativity each bartender has showcased throughout the entirety of this year’s campaign. The Margarita is an iconic cocktail that is perfected when made with Patrón Tequila. We are constantly striving to create new and exiciting twists to this cocktail and each of these bartenders have helped us further achieve this goal through their innovative creations. To choose the winner of 2019’s ‘Margarita of the Year’ would have been a difficult task for anybody, but the public have spoken for who they believe deserves the title and it most certainly does not disappoint.”

Enjoying a Dynasty Margarita will transport you to the vibrant streets of Hong Kong.

To try the Jay Khan’s Dynasty Margarita why not make one at home with this recipe:

DYNASTY MARGARITA

Recipe:
30ml Patrón Silver tequila
10ml Patrón Citrónge Orange liqueur
10ml oz St-Germain
15ml Fresh lime juice
7ml Ginger syrup, such as Liber & Co.
7ml Lychee syrup*
+ Grapefruit salt rim**
+ Lime twist for garnish
*Lychee syrup: empty a can of peeled/pitted lychees into a blender. Blend until
completely liquified, then strain through a mesh strainer to remove solids.

Method:
1. Rim a rocks glass with grapefruit salt
2. Combine liquid ingredients in a cocktail shaker with ice and shake to chill
3. Strain onto fresh ice in a rocks glass
4. Garnish with a lime twist

It’s Officially Time to Say Yes Way to Rosé

Peach and Raspberry Bellini Pops-0963

Spring has officially sprung! With the weather getting warmer, there’s no better time to freshen up your go to cocktails with something new!

Whether you’re enjoying the warm weather and a Smirnoff Ice Raspberry Peach Bellini Pop during a picnic with your beau or sipping on some chilled Smirnoff Seltzer Raspberry Rosé Frosé on a rooftop with your besties, Smirnoff have you covered.

Raspberry Peach Bellini Pops (Serves 10)

6 ounces Smirnoff Ice Raspberry
8 ounces fresh peach puree
5 ounces Champagne
8 ounces fresh raspberry puree
.527 oz alcohol per pop

Directions: Mix peach puree with champagne and pour into the bottom of 8 ice pop molds. Freeze until solid. Mix raspberry puree with Smirnoff Ice Raspberry and pour on top of the peach layer. Freeze until solid. Could also make multiple layers.

Raspberry Rose Frose-1009

Raspberry Rosé Frosé (serves 2)

2 cans (24 ounces) Smirnoff Spiked Sparkling Seltzer Raspberry Rosé
12 oz frozen raspberries
1/4 – 1/2 cup (taste test along the way) granulated sugar
.5 oz lemon juice
Lemon peel and slice for garnish

Directions: Place all ingredients into a blender and blend until smooth. Pour into wine glasses and garnish with lemon peel.

COYA Partners With Bacardi To Launch Bespoke Cocktail Menu

Coya Cocktails-7

COYA Mayfair, the modern Latin American restaurant and its award-winning bar team, led by John Toader, Assistant Bar Manager, have partnered with Bacardi’s Facundo Rum to introduce an exotic new drinks menu, celebrating the relaunch of their new terrace and the stunning gardens of Ecuador.

The menu launches at the end of November and the selection of cocktails have been created with the rich fauna of Ecuador in mind. The flavours centre around the nature of an Ecuadorian garden in which you can discover an array of tropical birds. Each drink is named after a bird and the menu details a fact that makes the bird and the cocktail unique.

Guests are offered the experience and a biology lesson at the same time in the menu. The presentation of the drinks is kept simple in order to focus on the ingredients, flavour and concept which is complimented by the foliage on the COYA terrace.

The first cocktail in the quartet is the Toco Toucan which was made with the tropics in mind and contains Facundo Neo rum, sweet pineapple, bitters, citrus, spicy pepper, vanilla, tea, milk and zingy ginger, encompassing a light and bitter long drink.

The next is the Capuchinibird which is a savory mix of Facundo Eximo, milky coconut, tonka and a special exotic sauce. A lighter choice is the Scarlet-Banded Barbet which is a herbal cocncoction containing Facundo Exquisito, Chartreuse, zesty lime, a cola reduction and finished with sesame.

For those wanting something extra special, the Waved Albartross is a delicious dark, aged rum drink with Facundo Paradiso, sugar cane and chocolate bitters.

Guests are also welcome to try the bespoke selection of Bacardi rums by themselves in order to get the full experience of the delicious spirits.

For full details of the drinks menu visit : www.coyarestaurant.com

#TreatUp Mum this Mother’s Day with a Luxurious Baileys Bellini

Celeste Wong_Mothering Sunday_MO_155_Square

Mother’s Day is that special time of year to really show your appreciation to the mother-figure in your life and let them know just how much they mean to you. That means it’s the perfect excuse for a proper treat, and to go all out with something that’s sumptuous and indulgent – cue Baileys Chocolat Luxe.

Why not say ‘thanks Mum’ with the ultimate cocktail indulgence? The Baileys Treat Collective’s very own Celeste Wong – also known as The Girl in the Cafe, a coffee barista and tastemaker – has designed a delicious Baileys-infused cocktail with a twist on the traditional bellini serve, designed to work wonders with a sweet treat to celebrate your mum.

Start the celebrations with a Baileys Chocolat Luxe Bellini: decadent Baileys Chocolat Luxe is blended with smooth espresso coffee, drizzled with raspberry coulis, and topped with a fresh raspberry which can easily be recreated at home for the special occasion.

You know she deserves it! Follow Celeste’s recipes below.

Baileys Chocolat Luxe Bellini
Simple shaken cocktail served in a glass

50ml Baileys Chocolat Luxe [0.8 units]
25ml Smirnoff Vodka [0.9 units]
35ml espresso

Shaken with ice

Line the champagne glass with raspberry coulis and x1 fresh raspberry. Serve neat

The Perfect Margarita Recipes To Celebrate National Margarita Day

Steely_Fox_Tequila_Classic Margarita 2

Jose Cuervo’s tequila expert, Oli Pergl has transformed the classic Margarita with a revised recipe that will inspire everyone to make the perfect serve in less than a minute in their own homes this National Margarita Day, 22nd February. The UK’s leading tequila brand, Jose Cuervo, has also joined forces with two renowned bartenders to devise the ultimate Margarita recipes that are easy to make at home.

Oli has drawn on his many years of mixology to create the perfect recipe for a classic
Cuervo Tradicional Margarita. Oli Pergl says, “There is nothing better than a classic Margarita and making it at home can seem a little daunting but it’s actually surprisingly simple. I wanted to come up with the perfect ratio for a classic Margarita to produce the very best version of the cocktail in less than a minute at home. The result is just the right
balance between sweet and sour, in short, the perfect Margarita,” he added

Oli Pergl’s Perfect Margarita

Ingredients: –

-50ml Cuervo Tradicional Silver
-20ml Orange Liqueur such as Cointreau
-30ml Fresh Lime Juice
-1 pinch of Sea Salt flakes (for rim garnish).

Method: Rub a lime wedge around half of the glass and roll into a small pile of Sea Salt (not the granular table salt). Tap on the glass to get rid of excess and put on the side. Grab your cocktail shaker, (if you don’t have one you can use a coffee flask or jam jar), and add all ingredients, fill up with ice completely, pop on the top and shake hard for 7-10 seconds. Open the shaker and pour into glass. Garnish with a lime-wheel and if you’re feeling fancy spray some salt water over the top (in a small spray bottle mix 3:1 Water and Tequila and shake with sea-salt to make).

Helpful Tip: You can use a tea-strainer to get rid of the small ice crystals when pouring
into the glass – the true mark of a professional cocktail maker!

For those who like their Margarita with a little twist, Cuervo has teamed up with Carlos
Londono, from Cafe Pacifico, the two time winner of best Margarita in London at the
2017 and 2018 Margarita Rumble competitions, and Sofiane Barthélémy from the
renowned Lanesborough Hotel to devise two further recipes that are quick and simple
to make at home.

Carlos Londono’s Pomegranate and Mint Margarita
“13 years ago, a close friend of mine travelled to India and introduced me to pomegranates, he brought them back to London and showed me how delicious and juicy they could be. Since then we have been juicing pomegranates in our restaurant and haven’t been able to stop. The popularity and trend of using pomegranate in cocktails has never ceased and we use it in everything we can, including our cooking. The addition of mint also brings a beautiful bouquet to the cocktail and adds vibrancy to my rendition of a favourite tipple.”

Ingredients:
-40ml Cuervo Tradicional Silver
-30ml Fresh Lime Juice
-20ml Pomegranate Juice (or a quarter of a fresh
pomegranate)
-20ml Orange Liqueur
-7.5ml Agave Nectar / Syrup
-5 Mint Leaves

Method: Add all ingredients to a shaker and fill up completely with ice, cap it and shake for up to 10 seconds. Fine-strain over cubed ice (to remove smaller bits of Mint) and garnish with pomegranate seeds and a large mint sprig.

Helpful Tip: You can find Agave Nectar/Syrup in the Honey and Jam section in most large supermarkets or specialised food stores – this is a veganfriendly sweetener that replaces the sugar in this recipe.

Sofiane Barthélémy’s Grapefruit and Honey Margarita
“When I make Margaritas at home, I usually do a frozen-style version as it’s quicker and easier to share. Most of the time I loosely follow the ‘Tommy’s Margarita’ recipe but I don’t use sugar. Honey is really great instead as it’s so rich and readily available. Feel  free to experiment with other ingredients like grapefruit to help jazz it up too!”

Ingredients: –
-50ml Cuervo Tradicional Silver
-15ml Fresh Lime Juice
-20ml Fresh Grapefruit Juice
-1 tbsp Honey

Method: Add all ingredients into a blender and stir briefly to dissolve the honey. Add the same amount of ice to liquid and blitz in 3 second intervals to avoid over-blending and achieve your desired consistency. Pour into your glass, slice a thin grapefruit wheel and add to the drink.

Helpful Tip: Ever find that your limes are a little hard? Roll them on a kitchen surface using the palm of your hand to soften them up and get more juice from them!

Jose Cuervo will also be celebrating Margarita Day with their ‘Cuervo Tradicional Margarita Masterpiece’ campaign – a collaborative online art project led by award winning artist Helen Marshall, where tequila fans can send in pictures of themselves enjoying their margaritas via the hashtag #LiveTradicional to become part of a contemporary twist on a vintage Cuervo Margarita advert and be in with the chance of winning a host of tequila prizes. The finished piece will be launched on Margarita Day via Jose Cuervo’s social media channels. Visit @josecuervouk on Instagram and the Jose Cuervo Facebook page for more information.

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.

Here Is The World’s Best Aquavit Cocktail In 2018

JohnnyVaetNordskog_print_VN_2786

Linie The Journey is an international cocktail competition where bartenders from throughout Europe compete for the prestigious first-place award. The international final
was held on Monday, 27 August, at Ingierstrand Bad in Oslo.

Linie The Journey
The story of LINIE started in 1805 with the remarkable journey to Indonesia. It was then discovered that sailing around the world, crossing the equator twice, gave the aquavit a smooth and unique taste. The premise for Linie The Journey is to create a cocktail with Lysholm Linie Aquavit as the main ingredient. The cocktail should also be inspired by the countries along Lysholm Linie Aquavit’s route around the world: Norway, Germany, England, USA, Panama, New Zealand, Australia, Singapore, China, Korea, Japan and Mexico.

International coverage
The competition has drawn a lot of international attention since aquavit is growing in popularity. Aquavit has taken cocktail enthusiasts by storm, and it is clear that many are very committed to bartending, Lysholm Linie Aquavit and the competition. “We are seeing considerable interest in aquavit among young, up-and-coming bartenders, and this national spirit comprises an exciting base in cocktails. We have received more than 200 suggestions for this year’s competition, and quality and creativity are high among participants,” says Romain Jourdan, Category Manager for International Premium Spirits at Arcus and the driving force behind the competition.

With early rounds in Germany, Denmark, Sweden, Finland, Switzerland, Austria and Norway, respectively, more than 200 participants competed to earn one of the 11 spots in the final.

World-class jury
The jury is headed by Monica Berg and also includes the king of mixology, Alex Kratena; the star bartender from Paris, Carina Soto Velasquez; and Arcus’s own Master Blender, Ivan Abrahamsen. The jury weighed four criteria in its assessment of the drinks and the finalists: appearance, taste, story and, most importantly, originality.

Women outscore the men in mixology
This year’s Linie The Journey is the third consecutive competition, and the first two both
crowned female champions. And this year it happened again!

German Peggy Knuth, one of two women in the final, went home Monday night with the coveted first-place award in Linie The Journey 2018 with her cocktail Eastcoast Park. Knuth is the Bar Manager at Salut! Bar in Berlin. Despite her love for Norwegian spirits and Lysholm Linie Aquavit, this was the first time she competed in – and made an impression at – Linie The Journey.

“This year’s Linie The Journey was larger and better than ever, and the winner, Peggy, had a very personal and excellent presentation, but perhaps most importantly – she had a fantastic drink! Lysholm Linie Aquavit was accentuated well, the flavours were balanced, and it was really a drink that you would want to have again! It sounds cliché, but simplest is often best!” says the head of the jury, Monica Berg.

I did not expect to win.
“I naturally hoped on some level that I would win, but I really did not expect it. But, in my opinion, Lysholm Linie Aquavit and Pandan are the perfect partners, just like lovers, and I am so pleased that I was able to incorporate my own preferences in a drink and that the judges liked it. I also think it is incredibly fun – and exciting – that I now have the opportunity to create my own Linie Aquavit with Ivan Abrahamsen, and it is a thrill that it will be sent on the same journey as Lysholm Linie Aquavit. I have to say, I am very satisfied with the evening’s outcome,” said Knuth.

Self-crafted aquavit on first-class journey 
The finalists in Linie The Journey were not just competing for the prestigious first-place ranking, but also a unique opportunity: the possibility to craft their own Norwegian cask-matured Linie Aquavit. Knuth, together with Master Blender Ivan Abrahamsen, will
now create her own personal blend, which will head out on the same journey that Lysholm Linie Aquavit has undertaken all these years – across the equator twice.

JohnnyVaetNordskog_print_VN_1507

THE winning cocktail: Eastcoast Park
60 ml Linie Aquavit
30 ml lemon cordial (homemade*)
7 drops Pandan Extract (homemade**)

*Homemade lemon cordial
60g lemon peel
1000ml water
500g sugar
20g citric Acid

**Homemade pandan extract
50g dry Pandan leaves (chopped)
200ml neutral alcohol
Leave it for min. 2 weeks

 

The King of Soho Is In The Pink With New Gin launch

The King of Soho Variorium and OriginalThe King of Soho is adding a new addition to its colourful line-up with the introduction of the King of Soho Variorum Gin, a berry edition of the original London Dry.

The King of Soho Variorum Gin adds a hint of pink and notes of strawberry to complement the essential juniper and citrus flavours of the classic recipe, making it ideal to be enjoyed over ice, in cocktails and mixed drinks; served with a strawberry garnish. The creativity and literary works of Soho are the inspiration behind the name – in literature, a variorum edition is an original work with notes.

With the original King of Soho London Dry celebrating its fifth anniversary in October 2018, the King of Soho Variorum is a new twist on the classic, with a lower ABV of 37.5%. It has been created to appeal to a broader audience and reflects the brand’s modernity. In its vivid red bottle, Variorum Gin is a vivacious and fun companion to the King of Soho London Dry; the perfect pair to stand out on the shelf or bar – day and night

Like the original, Variorum is distributed in the UK & Ireland on-trade and off-trade by Hi-Spirits. The King of Soho brand is the creation of West End Drinks, owned by entrepreneurs Alex Robson and Howard Raymond, and styled after Howard’s father, the legendary Soho theatre impresario and businessman Paul Raymond.

Alex Robson, managing director of West End Drinks, said: “The King of Soho Variorum Gin is a celebration of the colour and style of Soho; a pink berry spirit inspired by the creativity and literature of London’s iconic district, to join our smooth and premium drinks line-up.

“We launched the original King of Soho classic London Dry almost five years ago, and the King of Soho Variorum Gin builds on that success with an appeal to a gin consumer who is looking for a slightly lower ABV and berry notes in their drinks and cocktails. Crafted in London , it reflects the modernity and innovation of our brand and the ever-changing spirit that is Soho.”

The signature serve for The King of Soho Variorum is the Variorum Cooler:

50ml King of Soho Variorum Gin
120ml Cranberry Juice
120ml Pink Grapefruit Juice
Build in a tall glass filled with cubed ice, and garnish with a grapefruit twist and a strawberry.

The King of Soho Variorum launches in late July, with a RSP of £33.50.

Winner Announced At 1800 Visionaries Cocktail Competition

1800 Tequila Visionaries_Callum Baines 2[7]

Callum Baines from Treacle Bar & Kitchen, Edinburgh has been crowned the winner of 1800 Tequila’s Visionaries Competition. Bartenders across the UK were tasked with creating a cocktail that demonstrates what we will be drinking in 20 years’ time. The five other finalists included; Amy Swanton from The Aviator Hotel, Farnborough, Jonathan Shaw from One Goose Entry, Belfast, Peter Konkoly from Coya Mayfair, London, Radslaw Rozycki from The Cocktail Trading Co., London, Sofiane Barthelemy – from the Library Bar at The Lanesborough, London.

Callum Baines impressed judges with his cocktail, “Make Tequila Great Again”, which combined 1800 Reposado, oak wood smoke, cactus and aloe syrup, lemon juice and Boston Bittahs served in a mug. Baines’s inspiration came from the notion of global warming, impacting resources of natural water and fresh ingredients causing sustainability to become the main focus of cocktails of the future. Winner, Callum Baines will receive a once in a lifetime trip to Mexico and trip to 1800 distillery.

 

Rum-Bar

Rum Bar Gold

To most, Jamaica is seen as one of more recognisable islands of the Caribbean. Whether it’s through your own visits or becoming inspired by the images and videos on social media, the country is rich in culture with the expected tipple of choice being a driving force for many to enjoy when visiting.

A distillery tour is a must when visiting any Caribbean island, especially if originating from Europe or America. The styles of the equipment used to the liquid it produces, it’s a stark contrast of finished product to the selection of home, and it adds to intrigue and buzz when a tour operator has a distillery option to their many packages available.

Saying that, you do only get to enjoy a handful.

A handful in that not all distilleries are open to the public, or indeed able to function with a tour opportunity. You will see and experience perhaps some of the biggest names on the island, Jamaica included with Appleton Estate and Hampden Estate, but you do miss out on many expressions that the islands can offer. It’s understandable that if you visit a distillery and walk away with new-found knowledge and a love for a new bottle, you’ll seek it out in your hotel, the areas local bar or indeed your favourite rum bar once back home. But with the UK especially, there’s so much rum to experience these days that you can easily overlook those ‘other’ distilleries when visiting its home country.

It’s with this that my focus here is on a fellow Jamaican distillery that can be easily overlooked due to its lack of a tour opportunity. Lets take a look at Rum-Bar from Worthy Park Estate.

Worthy-park

Worthy Park Estate itself can be found within St. Catherine, itself a part of the Vale of Lluidas (or more commonly known as Lluidas Vale), 1,200 feet above sea level and with approximately 10,000 acres of vibrant foliage just 40 miles north-west of Kingston and 28 miles south from the tourist centre of Ocho Rios. The Estate has been a part of the landscape since 1670 when it was gifted to Lt. Francis Price for his services to Oliver Cromwell during the English capture of the island from the Spanish in 1655. Ever since it has slowly expanded to how you see it today.

The production of cane and sugar began in 1720, continuing to this day under the Clarke family, who themselves took over in 1918 from the previous family and becoming one of only 3 families to ever own the Estate. Despite having 10,000 acres of land, approximately 40% of it is currently used for sugar cultivation (where around 20 cane varieties are grown), with the rest for a handful of livestock and other crop production.

January to the end of June is the traditional sugar season, although due to the nature of the 24 hour operation, July to December is perfect to service the equipment within the sugar factory so consistency over the years can be maintained. The sugar cane itself is predominantly harvested by hand for efficiency and to maximise yield, although 20 years ago it was decided to also use cane harvesters to assist in the daily supply needed, resulting in Worthy Park Estate being rated number one on the island since 1968.

Each year, approximately 210,000 tonnes of cane is milled, with 90,000 tonnes of that coming from the Worthy Park Estate itself. The rest is supplemented by purchases from local farmers. It makes sense then that Worthy Park Estate produces all the molasses needed for its rum production, with between 7,000 – 8,000 tonnes per year produced.

Worthy Park Estate’s rum history has been sporadic since the 1740’s, with production in halted by the Spirits Pool Association of Jamaica in 1962 due to an over-supply of Jamaican rum following World War 2. With no rum activity for decades, and with times and attitude to rum changing, 2004 saw the Clarke family deciding to relaunch and in 2005 their new distillery opened, with 2007 seeing the flagship brand Rum-Bar Rum launched.

There’s currently four Rum-Bar expressions available to the market; the traditional Jamaican styled Rum-Bar Rum, a white overproof rum that is a blend of three un-aged rums, all distilled within their copper pot still, Rum-Bar Silver which is a a white, un-aged 40% abv rum, and their Rum-Bar Gold which is barrel aged (Jack Daniel’s) for a minimum of 4 years. Rum-Bar Rum Cream came to be the 3rd expression released, combining Rum-Bar Rum with real cream.

So with this, below I give to you my tasting notes on my Worthy Park Estate journey so far –

Rum-Bar Gold – 40%

Ripe green apple notes come through on the nose, with honey, vanilla and fudge infused molasses ever-present. Plenty of banana flavours come through on the palate, with hints of cedar from the oak, toffee and lingering treacle finish.

A cracking Jamaican tipple here, one that can easily be sipped over ice. Saying that, it wouldn’t go a miss in one of these –

Cane Planter’s Punch

Ingredients – 

90ml Rum-Bar Gold
30ml Freshly Squeezed Lime Juice
30ml Simple Syrup
3 dash Angostura Bitters
Fill with Coconut Water

Method – 

Combine all ingredients in a tall glass and fill with crushed ice. Swizzle and garnish.

A very tasty look at the ‘other’ Jamaican rums that you can come across both on the island itself, as well as within many venues across the UK. I’m looking forward to heading over myself this year, and although there’s no distillery tour, that doesn’t mean I’ll be ignoring it in the local bars! One for your drinks cabinet for sure.

© David Marsland and Drinks Enthusiast 2018. 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.