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.

 

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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.

Chairman’s Reserve Mai Tai Campaign Returns for 2018

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Spirits innovator Emporia Brands and award-winning Chairman’s Reserve rum of St Lucia Distillers are proud to announce the launch of the 2018 Chairman’s Reserve Mai Tai campaign.

After yet another successful campaign in 2017, with winners Milk Bar from Reading representing the UK to second place in the 2017 international final, this year see’s the return of the Chairman’s Reserve Mai Tai campaign, a collaboration between the World Spirit Awards 2018 winning Chairman’s Reserve rum range from St Lucia Distillers, and award-winning UK importer Emporia Brands.

Entries are open now and we ask bartenders across the UK to submit their twist on a Mai Tai, a serve closely associated with Chairman’s Reserve, using two expressions of the St Lucian rum (Original, White Label, Spiced and Forgotten Cask) as well as incorporating influence from the local culture of their venue, either the UK or their more specific territory. Entry deadline is June 30th at midnight,

All entrants are required to promote their creation over the two-month period of July and August, earning a variety of points that are rewarded for a combination of Chairman’s Reserve sales, social media activations, media content such as photos and videos, and event collaborations.

Once the campaign finishes, the top four venues who have gained the most points from all the entries will be invited down to London and top event space and bar The Magic Roundabout at Old Street station on Monday 17th September. Here, each venue will be asked to create their winning recipe to a VIP crowd of journalists and rum enthusiasts, with the hope of impressing them enough to vote as their favourite Mai Tai of the evening. The venue with the most tokens win themselves two plane tickets to St Lucia, the home of Chairman’s Reserve, in March 2019 as part of the immersive Chairman’s XI.

To submit your entry, please visit https://www.emporiabrands.com/chairmans-mai-tai

To enjoy a Chairman’s Reserve Mai Tai,

– 40ml Chairman’s Reserve Original
– 10ml Chairman’s Reserve Spiced
– 25ml lime juice
– 15ml triple sec
– 12.5ml orgeat syrup

Shake & strain over crushed ice. Serve in tiki mug or old-fashioned glass. Add 2 dashes of Angostura and garnish with mint sprig.

Starward

Starward_WineCask_Websize
David Vitale has brought Australian whisky to the UK, using his Melbourne roots and their famed ‘four seasons in a day’ temperature swings. Introducing to you all, Starward.

2007 saw David create the idea of a ‘approachable, affordable Australian whisky – served neat or as a cocktail with food’. Using locally grown brewer’s barley, yeast and water are added to brew and ferment, before distilling using a traditional double distillation process within copper pot stills.

Once drawn off, the spirit enters Australian red wine barrels, the wood still saturated with wine, for the full duration of the maturation period. During this period, Melbourne’s “four seasons in a day” climate means the wood of the barrels expands and contracts more frequently than those say in Scotland or America, resulting in bolder flavours in a shorter space of time. And, unlike Scottish whisky, whilst their whisky matures the alcohol content goes up, not down, something they name the Elemental Maturation.

Two expressions are currently available, seen below, with my tasting notes to accompany –

Starward Solera – 43%

Aged in barrels of around 40-50 years old, formerly containing Apera, which is an Australian take on Spanish sherry.
Rich, ripe stoned fruits of apricot, cherry and hints of strawberry upon the nose. A tart, sharp experience of orange zest, citrus and honeycomb, followed by a long, bold finish of raisin, dried apricot and grape soaked oak.

Starward Wine Cask – 41%

Aged in steamed Australian red wine barrels. Subtle aromas of malt, red grape and dark cocoa upon the nose, followed onto the palate with riper plum, cherry and cinnamon stick flavours. A lingering profile of raspberry and citrus for the finish.

Two fantastic Australian whiskies, and great to see they are versatile to enjoy too –

Starward - Whisky Grapefruit Collins
Whisky Grapefruit Collins

Glass –

Collins

Ingredients –

45 ml Starward Solera
15 ml Aperol
15 ml Lime Juice
20 ml Grapefruit
10 g Sugar

Method –

Shake all ingredients, strain into a tall Collins glass, top up with soda and garnish with mint and lemon.

Two great expressions to enjoy from the land of Oz, with the country really striving for recognition within the whisky world; Stalwart becoming one of the leaders from Down Under. Worth of a place in your drinks cabinet.

© 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.

 

 

Birds

BIRDS-Adventure-Travel-Spirit
“WE ARE JULIAN, LUPO & BASTI – THREE GERMAN GLOBETROTTERS CREATING EXTRA TASTY WINES AND A UNIQUE WINE-BASED CRAFT SPIRIT, INSPIRED BY OUR ADVENTURES AROUND THE WORLD.”

Doesn’t that just intrigue you? Three gentleman, travelling the world and becoming inspired to create wine and spirits? Where do we sign up!

I’ve recently come across their latest spirit expression, so it only seems right to dive in and explore the reasoning behind the three guys and their brand ‘Birds’. Julian, Lupo and Basti set out to counteract what they see as a over saturated gin industry, and create something never before seen. Combining their love of travelling, they set to create BIRDS, ‘a craft brand dedicated to unite the traveller lifestyle with a spirit that brings together German craftsmanship and exotic flavours from all continents.’

In a different route from gin, BIRDS is distilled from German Riesling wine and flavored with a variety of different botanicals, including;

EUROPE;

Orange peel, apple and blackcurrant. 

AFRICA

Clove and jungle pepper. 

ASIA

Star anise and liquorice.

AMERICA

Angelica root, cocoa shell and pink pepper berries. 

AUSTRALIA

Mace and eucalyptus.

BIRDS is produced within an independent micro distillery located between Berlin and Hamburg, itself surrounded by 450 hektars of apple trees. Here they distill their spirit within a copper pot still by Arnold Holstein in small batches of only 700 bottles. To boot, their 7th generation winery is located at the famous Moselle in the south-west of Germany, producer of the Riesling base.

Their Adventure Edition has been tried and tested, so below, I give you my thoughts –

BIRDS Adventure Edition – 42.2%

Rich aromas of soft mint, eucalyptus, liquorice and blackcurrant upon the nose, flowing nicely onto the palate, with the added kick of the Riesling. Pepper dominates alongside cloves and star anise, but soft cocoa makes an appearance near the end.

A fantastic gin, full of flavour! One that will shine within one of these –

Birds-Spirit-Adventure-Ginger-Birds-Illustration-Drink-Kopie-300x300Ginger Birds

Glass – 

Wine

Ingredients – 

40 ml BIRDS Adventure Spirit
20 ml lime juice
150 ml Ginger beer

Method – 

Build all the ingredients over cubed ice and within a wine glass. Garnish with fresh raspberries.

One to have within your drinks cabinet for sure, especially with the spring days coming full force. A delightful tipple that will surprise many!

© 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.

Emily Says . . . . ‘John D. Taylor’s Velvet Falernum’

Velvet Green Martini

In her fourth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the Barbadian classic from John D. Taylor;

Coming from a bartenders experience, rum is one of the most frequently ordered drinks, whether drinking it neat, with a mixer, or as many find themselves doing, searching for the perfect rum based cocktail.

But this Caribbean classic has much more to offer than one would expect. The creation of rum all the way back in the 17th century was spurred along by plantation slaves, of whom discovered that a by-product of the sugar refining process could be fermented into alcohol.

Putting aside the technical talk, rum allowed the production of many rum-based liqueurs that were yet to come in the future of alcohol. One of these rum-based products is John D. Taylor’s Velvet Falernum, created in Barbados some time between 1830-1930.

A beautiful blend of lime zest, sugar, ginger, cloves and pure Barbadian white rum, John D. Taylor truly created a true specimen of the 18th-19th century Barbados bar culture. Velvet Falernum offers drinkers a much smoother and sweeter experience, particularly for those who may want to avoid the rich spices of classic rum. Standing at only 11% volume however, Velvet Falernum is perfect in the use of mixology, and has even been considered a syrup rather than a liqueur due to its sweet properties.

Today in the bartending world, Velvet Falernum is well known for its usage in classics such as the Rum Swizzle, Mai Tai, Zombie and the Corn N’ Oil. But for something a bit different, Velvet Falernum plays a key role in one of these exquisite creations:

Velvet Green Martini 2

Velvet Green Martini

Glass – Martini

Ingredients –
25ml egg white
15ml lemon juice
7.5ml kiwi syrup
25ml apple juice
15ml Velvet Falernum
15ml Briottet Apple Liqueur
15ml Tanqueray Export

Method – Pour all ingredients into a boston glass, add ice and hard shake to create a thick head on the finishing result.

Garnish – Mint sprig and a pipette of chlorophyll for an ombre effect.

The Velvet Green Martini delivers a, as the title suggests, a velvety smooth drinking experience. The egg white creates the silky texture which compliments the name of this drink perfectly. Sugar syrup is not as vital as would be usually due to the sweet notes of Velvet Falernum, complementing the sweet and crisp aromas of apple and kiwi that are present in the drink. Velvet Falernum not only works beautifully with rum, but with various different spirits as the Velvet Green proves clearly.

When making this drink, I must say around 9 times out of 10, many will recoil at the thought of chlorophyll being added to their drink. Just to clarify, chlorophyll mustn’t be mistaken for chloroform. Chlorophyll is a tasteless and odourless plant extract that is used purely for appearance. Its dark colour creates an ombre effect, which is truly pleasing for the eyes, as well as the taste buds.

Credit and copyright:
The Botanist

Emily Says . . . . ‘The Espresso Martini’

Espresso Martini

In her third feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the ever faithful Espresso Martini;

A cocktail that has never gone out of fashion: the Espresso Martini. A simply timeless concoction of vodka paired with espresso, this number is the go-to at the bar for a little ‘pick me up’. But how did this infamous creation come about in the bartending scene?

Rumour has it that the Espresso Martini was created in the early 1980s by London bartender Dick Bradsel whilst working at the Soho Brasserie. According to Dick himself, the story goes that a famous female model visited the bar and asked him to get her a drink that will ‘pick me up then fuck me up’. Not a request a bartender gets every day, that’s for sure! The Espresso Martini was born after Dick put together some vodka and sugar with a shot of espresso from the bars shiny new espresso machine. Revolutionary.

The growing popularity of the espresso machine in the 1980s spurred along the name of the Espresso Martini. Even to this very day, this timeless little number never fails to make an appearance in the life of a bartender. Whether it is being enjoyed as a post-dinner treat or fuelling a late night, there is always a suitable time for the Espresso Martini.

In my four and a half years of bartending, I’ve come across several different recipes in making the perfect Espresso Martini. Here is the recipe I personally have found to truly shake up something beautiful:

Glassware –
Martini

Ingredients –
1 bar spoon of fresh honey
25ml sugar syrup
25ml Café Patron XO
50ml Belvedere Vodka
1 shot of espresso

Method –
Pour all ingredients into a boston glass. Add ice and hard shake to ensure a thick head on the finishing product; the Espresso Martini is all about the foam! Double strain into a chilled martini glass.

Garnish – three single coffee beans.

The addition of fresh honey truly gives a smoother touch to the Espresso Martini, complimenting beautifully the smooth finish of Belvedere vodka.
Usually, the usage of any coffee liqueur is suitable in the creation of this particular drink. I, however, feel that the use of Patron’s own coffee tequila, Café Patron XO gives an exclusive touch, and certainly brings out the caffeine kick that we coffee lovers are looking for. For those true coffee enthusiasts, however, the replacement of Café Patron XO with a double espresso will work just fine.

A cocktail that one can truly not go wrong with, and a cocktail that will never go out of style: The Espresso Martini, here to pick you up… then fuck you up.

Neptune

Neptune

“Many are the ships wrecked due to Neptune’s wrath. Drink to his better nature and pray that his storms are stilled”.

I do love a good marketing slogan! They capture the brand in one or two sentences, and with the above coming from Neptune rum, you don’t half expect something to blow you away! With this, Neptune has arrived to the UK shores like a breath of fresh air, offering up a rum that is distilled and aged at the renowned Foursquare Rum Distillery within the former 17th century sugarcane plantation in Barbados.

Launched after the first bottle run in May 2017, Richard Davies has created a liquid that mixes both pot and column still variations before being aged within American bourbon oak barrels for a full 3 years. Neptune is then transported to the UK at 63% abv before soft water added to reduce its strength down to 40% abv and caramel to enhance the colour before bottling.

It’s already picking up some fanfare in the awards world, winning Silver in both the Spirits Masters in 2017 and New York World Wine and Spirits, plus picking up a Gold Medal at the China Wine and Spirits Awards earlier in the year.

Question is though, how does it fare? Well below, I give to you my tasting notes –

Neptune – 40%

A light, tangy note of fresh banana, vanilla and subtle citrus. A soft kick of caramel comes through to the palate, followed by  ripe green fruits, scented orange oils and a fresh lick of molasses. A long, thin finish that makes you grab the bottle for another.

A great Barbadian rum on its own, but how about a variation on the Manhattan for a twist on your rum experience?

cocktails-1Neptune’s Due

Glass –

Martini

Ingredients –

60 ml Neptune Rum
15 ml Sweet Vermouth
2-3 Dashes Angostura Bitters
Maraschino Cherry

Method –

Pour all ingredients into a mixing glass with ice, stir well and strain into a chilled cocktail glass. Garnish with a Maraschino cherry.

One for the rum collection for sure, versatile and you’ll be in love with the story and label. ‘Drink it on a boat’ sort of rum!

© 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.

 

Emily Says . . . . ‘Budvar Hoptails’

The Budweis Mule

In her second feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at Budvar Hoptails: The Budweis Mule;

The beauty of mixology is having the freedom to mix whatever one likes in order to create the perfect drink. And who says one must stick to just spirits in this art?
The art of mixing beer with classic cocktail ingredients is ever growing in the bartending industry today. More and more concoctions are being created, all with the one compound in common; beer. Whether it’s a lager, a pale ale or even a cask, beer is the key ingredient in creating something rather special in the competitive world of mixology.

You don’t have to be a qualified beer guru to have heard of Budweiser Budvar, one of the world’s most famous beer brand. Most commonly known for its infamous pale lager, Budweiser Original, the Budvar brand dates back centuries; all the way back to 1265 to be precise. The town České Budějovice of Czech Republic was founded by Ottokar II, the King of Bohemia, and was granted many important privileges; one of which being able to brew beer. And so the story begins.

The year of 1872 welcomed the export of beer from České Budějovice to the United States, strongly spurred along by millions of Czech locals relocating to the states for a better life; and bringing their thirst for beer with them!
Since then, Budvar has become a global sensation. And it is this global popularity that has introduced Budvar Hoptails; a platform that showcases the greatest beer cocktail creations that bartenders across the world have created.

The Budweis Mule 2

The Budweis Mule: a fiery twist on the classic Moscow Mule.

Glass – Tankard

Ingredients –
2 dashes of Angostura Bitters
Fresh lemon thyme
Fresh ginger
15ml sugar syrup
20ml lemon juice
15ml Cointreau
30ml Tanqueray Export Gin
Bottle of Budweiser Budvar Original

Method –

Firstly, muddle in the lemon thyme and ginger with the sugar syrup and lemon juice in a boston glass – in order to achieve the best flavour! Add the Angostura bitters, Cointreau and Tanqueray and shake hard with plenty of ice.
Single strain over cubed ice, and top with the bottle of Budweiser Budvar Original. Garnish with a lemon thyme sprig and lemon zest.

This exclusive creation was stirred up by Jonah Robertshawe. Coming all the way from Sydney, Australia, Jonah has brought his Australian expertise to Manchester’s bartending scene, where he currently resides at The Botanist. From taking part in the Budvar Hoptails national competition, Jonah’s creation earned himself a name in Budvar and the sales of the Budweis Mule in Botanists across the country, and here is what he has to say about his concoction:

“I’ve always been a big fan of the Moscow Mule style cocktails, but I wanted to work with the flavour of the saarz hops in the Budvar using complimentary spirits, which is the Tanqueray gin, which are then backed up by the citrus notes of Cointreau.”
“However, I didn’t want to stray too far away from the classic Moscow Mule. So rather than ginger beer, I paired together fresh ginger and lemon thyme so the essential flavour of the Mule wasn’t lost”.

The fiery essence of the ginger beautifully complements the bitter-sweet bite that the drink delivers. Rather than sticking to the traditional Mule spec by using vodka, Tanqueray Export gin has been used purely for its floral aroma, which balances the hoppy and fragrant Budweiser Budvar perfectly.
An admirable creation from Jonah Robertshawe, The Budweis Mule offers a tantalising and sensual drinking experience, and certainly something that will be very hard to come by anywhere else.

Credit and copyright:
Budvar Hoptails
Budweiser Budvar Original
The Botanist

Caorunn Updates Its Look With New Bottle And Serves

Caouroon

Approaching ten years at the pinnacle of the premium gin market, Caorunn has released a brand new, British made bottle marrying the fine spirit’s artisan roots with seriously sleek aesthetics.

The bottle represents the five natural Scottish botanicals which surround the Speyside distillery and are hand harvested by Carounn’s Gin Master, Simon Buley. The decanter’s signature pentagonal shape and five-pointed asterisk base, a nod to the Caorunn’s locally foraged botanicals, have been redefined, providing added presence to the eye-catching gin whether it is encountered in a bar or the home of a discerning drinker.
Crafted from extra white Flint glass, the desirable bottle will help assure a new generation of gin aficionados to reach for the clean and crisp, invigorating and distinctly aromatic spirit of Scotland.

Caorunn’s journey of flavour, which sees coul blush apple, heather, dandelion, bog myrtle and rowan berry act in harmony with six traditional gin ingredients and crystal clear Scottish water, adheres to the same, richly acclaimed recipe as when the spirit came to market in 2009. The distinctive taste has helped the gin grow year-on-year to become one of the top five super premium gin brands within the UK (as reported by Nielsen*) which is celebrated daily by judicious drinkers in more than 35 countries.
With an emphasis on Caorunn’s character and modernity, the bottle’s re-design was accomplished by the creative minds at design agency, JDO.

Group Creative Director at JDO, Ben Oates was tasked with evolving the iconic five pointed shape to encapsulate the Scottish Highland heritage with a contemporary edge and elegant design. Graphics Specialist, Ray Smith focused on enhancing Caorunn’s exquisite craftsmanship through embossed details. Production Director, James Davies embraced contemporary labelling techniques with traditional craftsmanship by adding tactility through raised gloss varnishing, profiling the red asterix and placing it proudly at the top of the new 3D structure.

Rachael Engley, Glass Producer at Allied Glass, in Knottingley, West Yorkshire says she is very pleased with the thought provoking production, particularly ‘its exquisite colour’.
Acclaimed drinks culture writer, mixologist and long term supporter of Caorunn, Tristan Stephenson believes the enhanced bottle shape is both ‘beautiful and functional, allowing bartenders to keep the clean and crisp gin close to hand.’ Tristan admires the superb shelf presence and user friendly features ‘which now match the handcrafted, versatile taste, creating an enjoyable drink experience for all involved.’
Meanwhile, drinks columnist and gastronomy consultant, Douglas Blyde rates the ‘natural cork and sense of paired down luxe’ noting, ‘no wonder Carounn feel at home as supporters of London Art Fair.’

The signature for Simon Buley, Caorunn Gin Master, is printed on each bottle of Caorunn to reflect that he alone oversees the entire craftsmanship process for each vessel.
Simon comments: “I am proud to see Caorunn showcased within such an exquisite bottle. The design has taken into consideration the Celtic botanicals foraged on the hills around Balmenach Distillery and how Caorunn is infused in the world’s only working Copper Berry Chamber. The care and attention of the spirit and bottle sets Caorunn apart.”

Below are a selection of new Caorunn cocktails made by renowned mixologist Tristan Stephenson – both his serves are the perfect tipple to have with friends on a cold winter’s night!

Caorunn Cooler by Tristan Stephenson
Caorunn Cooler by Tristan Stephenson

Ingredients
50ml Caorunn gin
150ml Herbal apple soda*
*1 part lemon juice
7 parts apple juice
7 parts green tea
Hot brew the green tea to extract the flavour and tannins, and allow to cool.
Mix ingredients well and chill in a fridge.
Carbonate using a sodastream
Method
Build in a glass
Garnish
Sage leaf
Glass
Highball
Fireside by Tristan Stephenson
Fireside by Tristan Stephenson
Ingredients
50ml Caorunn
10ml Lemon juice
10ml Ginger juice
80ml Apple juice
Method
Build in a glass
Garnish
Honey roasted walnuts
Glass
Serve in a highball glass