The Glenlivet Launches Campaign To Celebrate Life’s Definitive Moments

The Glenlivet 18 years old

The Glenlivet is launching its most ambitious campaign to date to celebrate its role as the definitive Speyside Single Malt in the Scotch Whisky category. Aptly named The Whisky, The Glenlivet, the global integrated campaign will give the brand a modern and contemporary feel. The Whisky, The Glenlivet is an evolution from the brand’s heritage as “The original single malt brand that set the standard” and is set to reinforce its role as a visionary within the single malts category.

Launching on 22nd September globally, the campaign will run across TV, digital, print and out of home advertising, The Whisky, The Glenlivet campaign celebrates the unwavering pursuit of its founder, George Smith, to create the definitive Speyside Single Malt.

Never settling for anything less than excellence, George Smith carefully selected the local spring water from the valley to make, what he believed was, The Whisky. Seeing his continued success, many of Smith’s neighbouring distilleries started to add Glenlivet to their name in an effort to appeal to the whisky drinker. Determined to act as the guardian for the outstanding quality and craftsmanship for which his whisky had become known, George Smith took legal action to preserve his distillery’s reputation, laying in place the foundations for the whisky we know today as The Glenlivet. This triumph has established The Glenlivet as a benchmark of excellence from the Livet Valley and is the driving force behind the new campaign – while other whiskies could have used Glenlivet in their name, none could claim to be The Glenlivet.

The campaign will launch with two films – ‘The Night Sky’ and ‘The Fire’ – both demonstrating the beauty of the unspoilt world and encouraging consumers to seek out definitive moments with the definitive whisky. The artistic representations help to show consumers that by looking beyond the ordinary they can unlock something special, which is what George Smith did by accomplishing his quest to create the definitive Speyside Single Malt.

Miriam Eceolaza, Global Marketing Director, comments: “Our new campaign is designed to celebrate the most natural and humbling experiences which allow us to lead richer and more fulfilling lives. The Whisky, The Glenlivet showcases the beauty in the unspoilt world and encourages consumers to search for those definitive moments with the definitive whisky.”

Sean Condon, Creative Director at Wieden + Kennedy Amsterdam comments: “This work is like nothing ever seen before in the category, exploring pleasure and singular experiences in a startlingly original way. It’s bold and beautiful and a little bit brash. It’s work that, like the product itself, should be savoured.”

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Bring The Bar Home With Revolution’s All-New Online Store

Revolution Handrafted Flavours - Online store group (low res)

Vodka lovers rejoice! Revolution is bringing the party straight to your doorstep today with the Vodka lovers rejoice! Revolution is bringing the party straight to your doorstep today with the launch of the Revolution Online Store, selling the renowned Handcrafted Flavours range alongside Revolution cards, cocktail masterclasses vouchers and gift cards.

The store will initially offer three exclusive Handcrafted Flavours to start with — pear drop, The store will initially offer three exclusive Handcrafted Flavours to start with — pear drop, bubblegum and cherry — which will be the ideal gift for vodka aficionados, a uniquea ccompaniment to an adventurous dinner, or a great way to recreate memories after one of the bar’s famous cocktail masterclasses. Priced at £20 per bottle (70cl) plus shipping, orders can be made through Revolution’s website at https://store.revolution-bars.co.uk. Alternatively, bottles can be ordered via Deliveroo for £25 all in.

Using only the best ingredients, Revolution is well-known for its line of 30 delicious Handcrafted Using only the best ingredients, Revolution is well-known for its line of 30 delicious Handcrafted Flavours (20% ABV), each created using high quality seven-times distilled grain vodka in their very own Flavour Factory. The bar group has sold nearly three million bottles since launching the range and plan to add more varieties to the online store as the demand grows.

Europe’s Leading Bartenders Descend On Manchester For The Second Instalment Of Bombay Sapphire’s The Glasshouse Project

BOMBAY SAPPHIRE®, the world’s number one premium gin, hosted some of Europe’s leading bartenders at the second instalment of The Glasshouse Project with a three-day workshop in Manchester. Exploring topics ranging from sustainability and trend forecasting, to design and flavour, the global initiative has been conceived with world’s top tier bartenders in mind. Consisting of a series of seminars and workshops from people outside of the drinks industry, the programme aims to inspire and push the boundaries of cocktail creativity and drive trade advocacy. The session follows the successful pilot of the platform in London in September 2016 and first 2017 workshop in Mallorca last month.

EUROPE’S MOST INFLUENTIAL BARTENDERS
Taking place over three days, the session was attended by some of Europe’s most influential bartenders including Martina Breznanova (The Gibson), Sian Buchan (Panda & Sons, Edinburgh) and Cederic Millet (Casbar, Sint-Truiden, Belgium), as well as Raj Nagra, Global Brand Ambassador for BOMBAY SAPPHIRE, Sean Ware, Northern Europe Brand Ambassador, and Renaud de Bosredon, UK Brand Ambassador.

INSPIRING INNOVATION AND CREATIVITY
Over the course of the programme, attendees were involved in a series of creative workshops, interactive exercises and seminars led by a team of world-leading experts from outside the drinks industry. Guests were carefully selected in order to engage, inspire and inform attendees, giving them the tools to rethink mixology in the gin category and to create their own bespoke serves to list in their respective bars.

Speakers were: Trends, Insights and Strategy consultant Sean Pillot de Chenecey; Mark Shayler, Director of This is Ape – a sustainable innovation consultancy; renowned Food Scientist and Flavour Expert, Dr Rachel Edwards-Stuart and Chris Hines MBE, founder of UK-based surfers against sewage and former Sustainability Director of the Eden Project.

Sessions were hosted in venues designed to mirror elements discussed by guest speakers and included the People’s History Museum, which prides itself on showing its audiences that ‘there have always been ideas worth fighting for’, as well as Plant Noma, a neighbourhood design studio.

The event culminated in a presentation by each of the bartenders, highlighting what they found most inspiring in the workshop, what they had learnt, and how they would work differently in their bars moving forwards.

DRIVING THE CATEGORY
Julian Davies, Global Marketing Manager at BOMBAY SAPPHIRE, states: “Following a successful pilot last autumn, our ambition was always to take The Glasshouse Project to a broader audience across our key markets. As the world’s number one premium gin brand, we feel it is our responsibility to nurture the creativity of leading mixologists and push the boundaries of cocktail mixology, within the gin category as a whole. The Glasshouse Project assembles groups of like-minded people, sharing inspiring new ideas that are shaping our world right now, and fostering creative opportunities to impact our future. It’s an incredibly exciting experience.”

Further The Glasshouse Project workshops are confirmed to take place in Germany in August, Australia in September and in the AMEA region in November, with the potential for even more.

They’re Back . . . . . Again

The Liverpool Sessions
*TRADE ONLY*

After an 8 month hiatus, The London Sessions are back. This time they’re taking to the streets (and bars) of Liverpool for what they’re pretty sure is their 28th session… It’s hard to keep track. From 12pm – 4pm on October 26th, you’ll be treated to three sessions in one day alongside BBQ and cocktails courtesy of Jack Daniel’s, with a not-so-little announcement at the end. Sound familiar? Think Glasgow 2016. Following in the footsteps of such luminaries as Gary Regan, Ivy Mix, and Dale DeGroff, they’re proud to introduce their speakers – Erik Lorincz, JJ Goodman & Cam Dawson, speaking on Creativity, Entrepreneurialism, Consistency and Quality.

No stranger to the sessions, this will be Erik’s third session with them and you know what they say about third time lucky. As well as being one of the most charming and charismatic people, Erik is the current (11th) Head Bartender at The American Bar at The Savoy and has picked up two coveted Spirited Awards for Best International Bartender 2011 and Best International Bar Team 2016, and was shortlisted for Best International Bartender 2017 (he was robbed). Erik recently flexed his creative muscles to launch his own line of cocktail shakers with Tetsuya Yokoyam ‘Birdy by Erik Lorincz’ and when he’s not behind the bar he can be found presenting on Jamie Oliver’s Drinks Tube, or traveling the world. Honestly, we can’t keep track. Accordingly, Erik’s session will be centered around Creativity.

Next up, as seen on TV…. JJ Goodman opened his first bar at the age of 24 in 2008 and has since opened seven cocktail bars under the London Cocktail Club umbrella, so who better to conduct our talk on entrepreneurialism? A seasoned professional, JJ won Best Bartender at the 42 Below Cocktail World Cup in 2008, is one of London Lifestyle Award’s 50 Most Influential People and was named as one of Zagat’s 30 under 30 in 2009. JJ won the BBC TV show The Restaurant which secured him a business partnership with BBC Dragon Sarah Willingham and Chef Raymond Blanc OBE. When he’s not busy running his empire, JJ works alongside The Prince’s Trust, Springboard UK and the British Institute of Innkeeping (BII), aiming to develop a community resource within the hospitality industry. Smart and Charitable, what more could you want?

Last but not least, Cam Dawson’s ten year career in the drinks industry has seen him work in a variety of Pubs, Clubs and Cocktail Bars around the world. Although originally from Stirling in Scotland, Cam learned his trade in Perth, Australia before returning to his adoptive home of Brighton, where he works as the Jack Daniel’s UK Brand Ambassador. In short, there’s nothing he doesn’t know about JD and the half a billion bottles maturing in Lynchburg as we speak. Have a burning question? This is your opportunity to ask it. Cam’s session will focus on consistency and quality.

As always, sessions are free to attend but are strictly RSVP only. RSVP’s open on Monday September 11th from midday. Email rebekkah@rebekkahdooley.com to secure your space. Remember, sessions book up quick, so set your alarms, pull an all nighter, or be smart and schedule an email. Whatever you need to do.

Manchester Gin

Manchester Overboard
Manchester, until a few years ago, had no gin history at all. Never a distillery mentioned, yet within the North West a hive of gin production with G&J Distillers only a few miles away in Warrington. Since the launch of Thomas Dakin and its plans of being the first Manchester gin to be produced within the city, numerous others have taken its mantle, including Manchester Three Rivers and Manchester Gin. It’s the latter that receives a focus, as they launch their latest gin expression to the city.

“It all began at 1.30am on a wet and cold February evening in Manchester. Whilst she sat alone minding the coats, he was a spare wheel to his two friends. From across the room he spotted her and offered to buy her a drink. Her response was sweet and simple, “a G&T”. Over the next hour they sat discussing everything from travelling the world to their favourite foods. Oh and not to forget, their love of gin.

Two years quickly passed and to anyone who knew us, we became known as ‘The Poppets,’ so much so that when you look at the back of our bottle, you will see the distillers as ‘P&P’ which means we made the bottle together, with love.”

A story of true dedication, not one for the money so-to-speak, it comes across as genuine affection for the category, with Manchester the forefront to its production, adopting the symbol of the city, the working Bee, that was adopted itself during the Industrial Revolution as it embodied the work-ethic of Mancunians’.

Months passed before Seb and Jenny settled upon ‘Wendy’, a bespoke-made copper column still that creates their take on a London Dry Gin, using twelve botanicals overall that include Dandelion and Burdock Root, seasonal orange and lemon, ground almonds, coriander and juniper.

However, this time around, it’s their newly released (as of July 2017), Overboard expression, their take on the Navy Strength at 57% abv after their success in their Raspberry Infused bottle. How does it fare? Well below, I give to you my tasting notes –

Manchester Overboard – 57%

Wax-styled lemon and pomelo aromas upon the nose, with hints of dandelion coming through. A growing profile of lemons and coriander, followed by the earthy tones of juniper that follows into a long, fresh and slightly dry finish of cinnamon and almond.

It’s that new that a signature serve hasn’t been created yet, although I’ve personally had it within a gin and tonic, using light tonic instead of Indian, which offered a refreshing finish and retained the strength well. It’s also not available yet, but keep an eye out on their website shop so you can order a bottle for your cabinet once it’s released!

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

Haig Club

Haig
Haig Club was released with much fanfare after the collaboration with footballer David Beckham and British entrepreneur Simon Fuller, with many taking it as a swipe to ‘outsiders’ who attach their name to a brand to make quick cash, whilst others looked at it as a great opportunity to shed light on a brand and category that has some elements that need a 21st Century update to its customer audience.

It’s with this that I take a closer look and see if the hype is worth its name.

The House of Haig itself is built on nearly 400 years of distilling heritage and can trace its whisky producing roots back to the seventeenth century in Scotland. In 1824, John Haig established Scotland’s oldest grain distillery, Cameronbridge, and is said to have perfected the art of producing Grain Whisky in continuous Coffey and Stein stills.

Haig Whisky quickly rose to become one of the most successful and popular Scotch whiskies in the world before falling into decline some 30 years ago as it left the Haig family ownership and was passed through a series of multinational drinks companies. In 2014, Diageo launched a new Haig whisky to add to the existing old guard whisky stable of Haig Gold Label, Haig Dimple and Haig Pinch blended scotch whiskies; Haig Club, an expression utilising a unique process that combines grain whisky from three different cask types.

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

Haig Club – 40%

Light butterscotch and fudge on the nose, with a slight hint of tropical flesh fruits coming through. Subtle notes of vanilla, butter and toasted oak on the palate, with a hint of coconut and tropical fruit provide a long, slightly dry finish.

A great flavour profile to enjoy on its own, or indeed within its signature serve;

Haig CLub - New Old FashionedNew Old-Fashioned

Glass – 

Rocks

Ingredients – 

60 ml Haig Club
10 ml Sweet Vermouth
2 dashes orange bitters

Method – 

Build by adding cubed or hand cracked ice in an Old Fashioned glass or tumbler. Add Haig Club and pour in 10 ml of sweet Vermouth. Drop in 2 dashes of orange bitters and garnish with a lemon twist and cherry and serve with a glass stirrer for the drinker to dilute.

The inspiration for the name Haig Club can be found in archive materials dating back to the 1920’s, in which Haig Whisky was advertised as “The Clubman’s Whisky”. Last year also saw the release of the Haig Club Clubman, the different in it being matured exclusively in American ex-bourbon casks. Either one a good call for your drinks cabinet, and its versatility means you can create a decent drink, whether cocktail or mixer. To be fair, I’d enjoy it on its own, it works!

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

Skin

Skin
German gins are seen as some of the best around, with Monkey 47 leading the way in how we can approach the category. With this, Skin gin has made a splash here in the UK since its launch by Martin Birk Jensen in March 2015, and its striking packaging and different ‘skins’ that can be produced have caused many a stir in the right direction. But what about the liquid itself?

Produced in the ‘Altes Land’ (which translates as ‘Old Country’), just outside the German city of Hamburg, seven botanicals are chosen to enhance Skin gin; unique Moroccan Mint, citrus peels of orange, pink grapefruit, lime and lemon, juniper and Vietnamese coriander. Each botanical is individually distilled on a wheat based neutral spirit in a ‘Anisateur’ within an old copper still, in order to obtain close to 100% of the essential oils they contain. The essences are then blended by hand and bottled.

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

Skin – 42%

Bold, fresh mint bursts through, followed by the pink grapefruit and the wax of lemons on the nose. Incredibly soft on the palate, with a slight menthol note flowing gently. Lime, the subtle hint of coriander, and the orange peels blend well for a long, fresh finish.

An incredibly fresh gin to enjoy, and one that would stand up well within a classic gin and tonic;

Skin Gin and tonicSkin Gin and Tonic

Glass – 

Wine / Goblet

Ingredients – 

40 ml Skin Gin
1 bottle Thomas Henry Tonic Water

Method – 

Stir over ice and garnish with orange peel.

A great gin to enjoy over summer, and with the different skins available, as well as their navy strength option, it’s a fantastic addition to any drinks cabinet.

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

 

Curio

Curio
It’s rare to come across a local gin that makes enough noise to be heard on the other side of the country, but it seems to be the case with Cornwall, led the way by Southwestern Distillers, and now continued by Curio Spirits Company. Heading to the North of England can be a daunting task for any brand who lack, for example, the personnel to consistently appear at the numerous gin festivals that pop up, who themselves are looking further afield to stand out with their brand offerings. It’s down to the power of the liquid then, the image of the brand, and the consistent approach to their values that can really win a crowd over.

With this, lets see what the hype about Curio is all about.

Originating from Mullion in West Cornwall, William and Rubina Tyler-Street have set out to train and work with two master distillers since 2012 to perfect what they believe embodies Cornwall and the natural botanicals that surround them, including the likes of rock samphire and cardamom, creating an air of wonder and curiosity.

December 2014 saw the release of Curio after the investment of two small stills, a rotary evaporator and plenty of experiments. The Rock Samphire gin expression was first to hit the shelves, followed by their Peruvian Cocoa Nib vodka, and lately their Cardamom vodka, all using natural spring water from the Cornish Spring Water Company.

 

My first taste of Curio see’s the Peruvian Cocoa Nib, a triple distilled vodka that is gently infused with Peruvian Cocoa Nibs and produced in small batches. But how does it fare? Well below, I give to you my tasting notes;

Curio Peruvian Cocoa Nib – 40%

Soft, subtle fresh cocoa with blends of vanilla and fudge on the nose. Slight roasted cocoa nib once upon the palate, with notes of creamy toffee, sweet fudge and a lasting flavour of warm cream.

Although recommended to be served neat, I did come across this;

Curio Chocolate Orange Martini
Curio Chocolate Orange Martini

Glass – 

Martini

Ingredients –

25 ml Curio Cocoa Nib Vodka
25 ml Cointreau
2 dashes Fee Brothers Chocolate bitters
2 dashes Fee Brothers Orange bitters

Method –

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from orange peel onto the drink.

An impressive flavoured vodka, and it’s grabbed my curiosity to experience the rest of the range. Start your collection today for the drinks cabinet as they’re already looking to expand with plans for a larger distillery in Mullion on the Lizard Peninsular.

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

 

Borough Wines Partners With Hub Velo For A Series Of Tour De France Tastings And Competitions

Over four weeks during the Tour de France (1 – 23 July), Borough Wines is celebrating
cycling culture and highlighting wines from the regions the race passes through, with free tastings in their nine London shops each weekend.

The regions they are celebrating are:

WEEK 1
1 – 6 July – Germany, Alsace & Jura

WEEK 2
7 – 13 July – Bordeaux

WEEK 3
14 – 20 July – Languedoc & Roussillon & Rhône

WEEK 4
21 – 23 July – Rhône, Provence & Champagne

These 12 wines will also form the Borough Wines x Hub Vélo Tour de France Wine
Tasting Case​, which is available to buy online from http://www.boroughwines.co.uk and in the
Borough Wines shops at a special price of £175.

Clapton cycle club and bike shop Hub Vélo, has also created a 40km cycle route around all nine Borough Wines & Beers shops in London. The wine company is giving away a free 20cl bottle of Prosecco to anyone who completes the route on two-wheels and
logs it on cycle app Strava. All riders will also be entered into a prize draw to win a Magnum of Gosset Champagne and cycling goodies from Hub Vélo.

For cycle fans whose calves are less Mark Cavendish and more, er… actual baby cows – there’s also a less energetic competition running in Borough Wines’
shops.

For the chance to win a full 12-bottle TDF17 Wine Tasting Case and a Hub Vélo cycle kit, entrants just need to take a picture of the cycle jersey currently on display in the Borough Wines London shops or in Hub Vélo, and share it on Twitter or Instagram using #VeloVin,​ tagging @boroughwines ​and @hubvelo​.

 

Jägermeister

Jägermeister
I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.

So, here goes.

Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.

Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.

The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.

After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.

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

Jägermeister – 35%

Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom present. Light, fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together. A lingering finish of sweet oak, raisin and orange peel.

Jägermeister Manifest – 38%

Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.

Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;

Jagermeister - Root 56
Root 56

Glass – 

Highball

Ingredients –

50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber

An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.

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