RumFest Returns For 2019 Along With The RumFest Trade Show & Conference Day

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Last year, RumFest saw over 2,500 visitors descend on London’s Earl’s Court to see some of the biggest names and the most exciting newcomers in the industry. This year promises to be just as impressive. Taking place on Friday 18th October, The RumFest Trade Show & Conference will see new and boutique rum brands showcasing their products to industry professionals, buyers and key decision makers from influential retailers, whilst a panel of experts will be discussing ‘Understanding Rum GI’s, Appellations & PDO’s’ at the third annual RumFest Conference.

The following day, RumFest’s consumer show will open its doors, welcoming rum bars, brands, mixologists and master blenders, who’ll be presenting a series of workshops, seminars, tastings and demonstrations over two days on 19th and 20th October. The festival, sponsored by Coca-Cola Signature Mixers, will feature over 400 of the most diverse rums from across the globe, all under one roof. There’ll also be food from the Heart & Soul food buffet, and entertainment and dance during the RumFest Carnival hour. For more information and tickets, visit rumfest.co.uk.

The RumFest Trade Show & Conference is the UK’s premier event for professionals in the industry, having provided a platform for emerging, independent and boutique rum brands for well over a decade. The show welcomes some of the biggest names in rum, as well as wholesalers, distributors, buyers and importers for an impressive series of masterclasses, tastings, discussions and debates on some of the hottest topics and biggest issues facing the industry today. This year, head sponsors of RumFest and the RumFest Trade Show & Conference, Coca-Cola Signature Mixers, will be presenting a seminar during the show.

Building on its longstanding reputation as the original mixer, Coca-Cola Signature Mixers are a global first for the brand. Enlisting some of the world’s most influential and innovative mixologists they created four new crafted Coca-Cola Signature Mixers, specifically designed to be paired with premium dark spirits. At Rum Fest 2019, visitors will have the chance to experience each of the four Signature Mixers and attend a free tasting masterclass. In addition, Global Rum Ambassador, Ian Burrell, will be curating a bespoke highball menu pairing the signature mixers with premium rums.

Ana Amura, Senior Brand Manager at Coca-Cola Great Britain, comments:
“As the original mixer, Coca-Cola has always had a history with dark spirits and with the rise of quality mixed drinks, we’re really excited about the launch of Coca-Cola Signature Mixers. There is clearly a demand for quality cocktails and it’s great to be at this year’s RumFest to open up the world of mixology to an even wider audience.”

For the following two days, RumFest’s consumer show will take over the ILEC Conference Centre at London’s Earl’s Court, for an extensive showcase of all things rum. There’ll be brand-led seminars from Mount Gay, Plantation, Worthy Park, Foursquare and more, with samples and tastings coming from Foursquare Exceptional casks, Velier Rums, Rum Java, Daylark 1863, Black Tears Cuban Spiced Rum, Doorlys, Mezan, Appleton Estate, Real McCoy, Mount Gay Rum, Depaz, Green Island Rhums from Mauritius, St Nicholas Abbey and Hampden Estate, amongst others.

RumFest Founder & Global Rum Ambassador, Ian Burrel, said:

“Premium Rum has seen incredible growth in the UK over the past few years as consumer learn about the various styles of rum on offer and how to appreciate them. The UK RumFest, since 2007, has been a major contributor to the rise and we are proud to continue educating Rum lovers from across the globe in our 13th year ”

The festival will feature over 400 rums to be sipped, savoured and enjoyed in cocktails. This includes an impressive number of the world’s most exclusive rums, which can be sampled with Golden Tot Tokens, the event’s exclusive currency. It will be the first time these super premium rums can be sampled in the UK.

New to the festival this year is the Craft RumFest, showing traditionally made rums. Open to all ticket-holders over the course of the weekend, its purpose is to encourage rum enthusiasts to identify and understand the style of rum they are sipping. All spirits being presented will meet strict criteria, including being 100% pot distilled or distilled in traditional single or double column, and having no additional flavours or spices.

Also exhibiting over the weekend are a number of rum bars – including award-winning tropical tiki bar, Laki Kane and Retro, Polynesian cocktail bar, Trailer Happiness – who’ll be introducing their ‘star-tenders’ to mix show-stopping signature serves.

Elsewhere during the festival, ticket-holders will be able to place bids at the Rum Auction, for premium rums priced from £150 – £3500. There will also be food available throughout the show courtesy of the Heart & Soul food buffet, and entertainment and dancing during the festival’s Carnival hour.

Registration for the RumFest Trade Show & Conference Day is now open to members of the trade and press. To register, please visit https://form.jotform.com/91763441986166/.

RumFest standard tickets are now on sale from £42.50, which includes access to all areas of the event and tasting from all exhibitors. For press applications, please contact george@wearefullfat.com. For full information on RumFest and to buy tickets head to rumfest.co.uk.

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Jack Daniel’s and Super Lyan Release A ‘How-To’ Guide on Kegged Cocktails With Nitro Legacy Handbook

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Forever at the forefront of trends, the team at Super Lyan led by Ryan Chetiyawardana, started to explore kegged cocktails many years ago. Fast forward five years and meet the Tennessee Nitro Martini – one of the bar’s signature drinks – created with Jack Daniel’s and the first espresso martini in the world to be served on tap. Following the success of their subsequent, ground-breaking Tennessee Nitro Tours in 2018 and the Tennessee Calling competitions, inspired by the mentorship of Jasper ‘Jack’ Daniel by Dan Call and
Master Distiller Nearest Green, Jack Daniel’s and Super Lyan have reunited to create a kegged cocktail manual to share their knowledge used to create the iconic, super consistent Tennessee Nitro Martini serve.

KEG-AS-CRAFT
The cocktail on draft doesn’t have to compromise on quality as long as it’s done properly. Robin Honhold’s Tennessee Nitro Martini combined Jack Daniel’s Tennessee Whiskey
with a homemade cola syrup and Sandows Cold Brew Coffee, before being pulled through a nitrous keg system for a soft, effervescent texture reminiscent of Guinness. Served in a coupe and finished with a spritz of bergamot, the result is a creamy, complex cocktail that can be served ‘at break-neck speed’. The use of this pioneering technology means that, as well as a high quality, consistent serve; the resulting cocktail is sustainable and waste-free.

STEP-BY-STEP
The Nitro Legacy Handbook has been exclusively created for bartenders across the UK who want to install their own cocktail taps – giving their customers a new experience whilst delivering consistently great cocktails quickly. This 20-page manual has been designed to demystify the skills needed and educate bartenders on the steps required to design and install the system, as well as the process of producing prebatched kegged recipes across three main categories – straight carbonation, fluffy, velvety nitrogen and non-fizzy drinks – all determined by your choice of gas, pressure and serving nozzle.

EDUCATION AND MENTORSHIP
Frank McGivern, UK Advocacy Manager at Brown Forman comments “It has been incredible to experience the reaction to the Tennessse Nitro Martini via our UK tour over the last year and we look forward to continuing to support the on-trade community through mentorship and education with this one of a kind manual. Super Lyan’s commitment to innovation, consistency and quality has made this a natural partnership for Jack Daniel’s and we are excited to share our knowledge of kegged cocktails with UK bartenders.”

Ryan Chetiyawardana, founder of Super Lyan says “Consistency and quality are two of the core principles that Super Lyan was founded upon, and we are passionate about sharing the processes and knowledge we have refined with Jack Daniel’s through the Nitro Legacy Handbook.”

Demonstrating the mentorship and education that Jack Daniel’s has continued to pioneer, the Nitro Legacy Handbook will provide guidance to those who want to install a tap in their own venues and leverage the kegged trend to deliver consistent, quality cocktails to their guests. A limited run of hard copies will be available, as well as a digital edition which will be hosted online for download. The Tennessee Nitro Martini tour will continue in 2019 with European dates confirmed from March.

Glenfiddich Elevates Flagship Range With Sophisticated Redesign

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Glenfiddich, the World’s Most Awarded Single Malt Scotch Whisky, pays homage to its origins in the Valley of the Deer with a striking new package design for its 12 and 15 Year Old iconic whiskies. The new packaging will be rolled out in the UK and US to begin with from 18th June 2019, with Small Batch 18 Year Old following suit in 2020.

The bold new look celebrates Glenfiddich’s maverick beginnings and family-run heritage and combines it with a more sophisticated and elegant design. The 12 Year Old has been given a refined makeover and is now known as the ‘Our Original Twelve’, as a clear nod to the brand’s signature expression. Whereas the 15 Year Old is rebranded as the ‘Our Solera Fifteen’, as a more overt celebration of the Solera system, which is a true innovation in the whisky industry. The redesign provides a fresh and distinctive new look, creates standout and is intended to appeal to current drinkers as well as entice those around the world who are new to the brand and category.

Glenfiddich means “The Valley of The Deer” and its location in Speyside, Scotland, is where William Grant, Glenfiddich’s visionary founder, turned his dreams into reality in 1887 by hand-building the distillery with the help of his seven sons and two daughters in a single year. In honour of the brand’s home, the new design now features this clearly defined valley, cut into the face of the glass, to give a more chiselled profile. The iconic Stag symbol, embossed in gold, also proudly sits within the V of the valley shape. William Grant’s signature is gold emblazoned on the bottle top.

Claudia Falcone, Glenfiddich Global Brand Director said: “We wanted to emphasise Glenfiddich’s special provenance and unique heritage with this stylish new design, drawing cues from the special place where our liquid is produced. Our flagship range of expressions are some of the world’s best-selling and most awarded single malts, so it was really important to reflect the undoubted quality of the liquid with a stunning and contemporary look.”

Ifan Jenkins, UK Marketing Director comments: “We are delighted that the UK has been chosen as first to market for the iconic new Glenfiddich packaging. As the number one single malt whisky in both Scotland and across the UK, Glenfiddich is a flagship brand that we are immensely proud of and we will continue to push the boundaries with our beautiful new visual identity and disruptive activations.”

Glenfiddich’s signature malt, ‘Our Original Twelve’, is matured in the finest Oloroso sherry and bourbon casks and uniquely married in oak tuns for at least 12 years, to give a beautifully balanced nose complemented by refreshingly rich and complex notes of fresh pear and subtle oak. The Glenfiddich 15 Year Old, now proudly called ‘Our Solera Fifteen’ is a single malt innovation first pioneered in 1998. The Solera system marries whiskies matured in sherry, bourbon and new oak casks. Always kept at least half full, the Solera Vat creates a harmonious whisky with deep layers of warm spice, honey and fruit, that gets richer and more complex every year.

Glenfiddich’s Malt Master, Brian Kinsman added: “These whiskies are crafted to ensure the highest quality taste and flavour, the complexities of which are influenced by the River Spey and surrounding landscape. It’s great to honour this provenance and the historic home of Glenfiddich in such a refined way.”

The new packaging has been designed by award-winning East London design agency HERE design.

Available in retail outlets from Tuesday 18th June 2019, Glenfiddich Our Original Twelve has a recommended retail price of £38 and Glenfiddich Our Solera Fifteen has a recommended retail price of £42.

Stranger and Sons Gin Launches in the UK

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Stranger & Sons, one of the first gins to be made in India since the country gained independence in the 1940s, as well as one of only a handful to reach UK shores, has launched. Stranger & Sons is the debut gin from the team at Third Eye Distillery, based off the beaten track in Ponda, a district in South Goa with a rich history of spice farming.

Introducing Stranger & Sons

The creation of Mumbai-based Sakshi Saigal, alongside her husband Rahul Mehra and her cousin Vidur Gupta, Stranger & Sons celebrates the abundance and diversity of high quality botanicals and inherently Indian spices, which provide the gin with its unique flavor.

An ode to India’s agricultural and spice heritage, Stranger & Sons is distilled with a selection of seven botanicals found in the country’s household kitchens, in addition to juniper and angelica root. These include a bouquet of locally cultivated and handpicked spices such as coriander seeds, black pepper and cassia bark along with a blend of four Indian citrus peels.

The resulting gin is a light and refreshing, three-dimensional spirit with spiced overtones, followed by an earthy, sweet aftertaste.

Inspired by the wonderful strangeness found in India’s cultural diversity, colour and customs, the founders named their gin ‘Stranger’, whilst ‘& Sons’ refers to the common suffix of traditional Indian family-owned businesses that are passed down through generations within that family.

Third Eye Distillery

Utilising the best in contemporary technology, Stranger & Sons gin is distilled in small batches in a state of the art iStill which has been calibrated to highlight the individual flavours of each of the nine botanicals and spices that lend this three-dimensional spirit its characteristic complexity and aroma, and ensures a consistent batch every time.

Crucial to the Third Eye Distillery’s operation is the support of the local community. Women from a local self-help group are employed to peel the four local citrus fruits that perfume the gin, before the distillery returns the flesh of the fruit to them. The women then use this surplus fruit to create pickles and cordials for Stranger & Sons’ cocktails, thus providing them with additional income and minimising food waste.

Stranger serves

Stranger & Sons has created two signature serves that celebrate the relationship they have with the local community in Goa, and India’s history of pickling: the classic Gibson Martini, made using pickles, and the Gimlet, made with fruit cordial. Versions of these serves are currently available at the likes of Happiness Forgets, Sager + Wilde and TT Liquor.

Stranger & Sons is offering bartenders a cordial invitation to join its peculiar path of pickling, encouraging each to put their stamp on these signature cocktails and inspiring them on a journey of making pickles and cordials.

Stranger & Sons will be available later this month to the on-trade through Scotch+Limon, Third Eye Distillery’s exclusive UK distribution partner.

Speaking on the upcoming launch, Stranger & Sons co-founder Sakshi Saigal said:

“As avid gin drinkers, we always heard of India spoken about in gin circles, as the country has long been a vital supplier of botanicals for the international gin market; but surprisingly there weren’t many craft gins being created in India. So we decided to distil our own quality Indian spirits, starting with this small batch gin which uses common spices and botanicals found in every Indian household.

“We have carefully sourced the majority of our spices from the Indian spice belt, and fruits from across the country to create a gin which perfectly captures the spirit of India. We are so excited to be launching Stranger & Sons in the UK, and we can’t wait to see the creativity of UK bartenders and the serves they come up with.”

Batanga Tequila Launches In The UK From The Orendain Family

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The 100% agave tequila from the Orendain family, one of the original founders of the Tequila industry, Batanga is now available to UK wholesalers from Emporia Brands.

Established in 1926 by Don Eduardo Orendain, Batanga Tequila is traditionally distilled using 100% agave grown on one estate in the heart of Jalisco in Mexico. The Orendain family is considered as one of the four oldest tequila families and one of the actual founders (among Cuervo, Sauza and Herradura) of the Tequila industry. The company is run by the second generation of the family with the third generation now starting to have an active role. The CRT (Tequila Regulatory Council) recognise the Orendain legacy, naming Don Eduardo Orendain as a founder within their building.

Batanga Tequila is made using the Orendain families own agave fields to support local production and growth with only the best agaves being used to guarantee the excellent flavour and taste profiles with only traditional production methods being used (no diffusers are used at any point!).

The name Batanga comes from Don Javier Delgado Corona. In the western Mexico town of Tequila, there’s a small, nondescript cantina called La Capilla – home of the Batanga, a simple drink created in the 1950s by Don Javier Delgado Corona, the bar’s owner.
The Batanga is simple: nothing more than tequila, cola and fresh lime juice served in a tall glass with a salted rim. But as Don Javier will tell you, its flavour isn’t only in the ingredients – it’s the big knife which he uses to stir the cocktail, that’s the secret to the perfect Batanga.

Two expressions are now available to the UK market;

Batanga Tequila Blanco: 38% abv | 70cl

Classic and expressive on the nose with intense typical earthy agave notes of pepper, herbs and mint. Fresh and lively in the mouth with a clean and vivid profile and a long finish.

Batanga Tequila Reposado: 38% abv | 70cl

A fresh and vibrant nose of grass and pepper. Subtle oak plays a complementary role on a palate which shows great refinement and integration, with a crisp flavoursome finish. Aged 4 – 6 months in ex-Bourbon barrels (American White Oak).

The 5th Patrón Perfectionists Cocktail Competition Launches for 2019

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The Patrón Perfectionists Cocktail Competition is back with an even broader global reach, as this year contestants will hail from thirty countries and Cruise Liners across six continents, to compete to create a cocktail worthy of a perfectionist.

Inspired by the perfectionists who craft each bottle of Patrón, the competition is aimed at those in continuous search of perfection. Patrón is looking for bartenders who demonstrate its respect for craftsmanship, attention to detail, an unwavering commitment to perfection and want to see these values brought to life through their cocktail creations and presentation.

The Patrón Perfectionists Cocktail Competition is more than an ordinary cocktail competition. Through the initiative, Patrón builds and supports a community that brings bartenders together through the shared desire to make great drinks that also transcend the Tequila category and elevate the sometimes-misunderstood spirit to new heights.

Entries for the competition are open from 7th May 2019,12:00 CST with international finals taking place from September until November 2019. Entrants from the US to the UK, Mexico to the Middle East, Canada to Australia – and many markets in between – will take to the bar in the hope of being crowned their national Patrón Perfectionists Cocktail Competition winner.

All 22 winners will head to Mexico in January 2020 to compete in the global finals week. The grand finals are then also hosted at the home of Patrón Tequila, Hacienda Patrón in Jalisco, Mexico.

Lee Applbaum, Chief Marketing Officer, Patrón Spirits International said: “Having reached the fifth year of this competition, it is a testament to the ever-increasing creativity of bartenders across the world and a consistent interest in demonstrating their passion through Patrón Tequila. Patrón Perfectionists is more than a competition, it is a journey that we take each and every bartender who enters on. The aim is that they leave as inspired as we are, if not more, by handcrafted tequila. I am so looking forward to seeing how the entrants this year will to showcase the craftmanship and sheer perfection that goes into every bottle of Patrón Tequila.”

Talking about his experience, Yeray Monforte, last year’s Patrón Perfectionists Cocktail Competition global winner, from Dr. Stravinsky in Barcelona, Spain said: “What an incredible journey – I am so thrilled with this victory and the resonating title in the industry as well as a great reward for the commitment and the passion that led me through the research and creation of my perfect Patrón cocktail. From submitting my entry to competing in front of the judges during the final, the Patrón Perfectionists Cocktail Competition has been an unforgettable experience.”

Matthew Sykes, Senior Director of International Marketing, Patrón Spirits International said: “2019 is a milestone year for the brand. In just five years Patrón Perfectionists Cocktail Competition has grown from a single country competition in the UK to now a program that spans six continents, involving more than 32 countries and Cruise Liners. Over the last four years we have seen more than 6,000 bartenders enter and over the next few months we expect to see more than 5,000 register for this year’s program.

“We are looking to educate, inform and inspire many thousands of bartenders who are keen to learn more about the world’s most exciting spirit category and compete against the best in the world. We are inspiring bartenders to create moments that really matter to consumers, through drinks experiences that surprise and delight them, by creating, then presenting amazing cocktails that showcase the premiumness and versatility of Patrón.”

 

Chairman’s Reserve Mai Tai Campaign Returns to Celebrate 75 Years of the Mai Tai

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Chairman’s Reserve St Lucia Rum is calling for entries for the 2019 Chairman’s Reserve Mai Tai Challenge, with the prize of a visit to St Lucia in 2020 at stake.

Between now and August, bars are asked to create their own version of this classic rum cocktail, with four finalists going head to head at a London venue in September.
For details of how to enter, contact Emporia Brands, or go to: https://www.emporiabrands.com/chairmans-mai-tai.

2019 marks the 75th anniversary of the Mai Tai, when Vic Bergeron – “Trader Vic” – created a drink in his bar in Oakland, California, for visitors from Tahiti. Their reaction to the first sip was a cry of “mai tai roa ae!”, which can be roughly translated as “out of this world!”. The original included two very different rums – one molasses, the other Agricole – with flavours of citrus and almond, which provides plenty of scope for innovation. “We had an idea to encourage bartenders to play with Chairman’s Reserve in the Mai Tai cocktail because of how well we believed our rums fit the profile of this traditional tiki cocktail,” says Sergin John Baptiste, Marketing Director of St. Lucia Distillers.

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The Chairman’s Reserve Mai Tai Challenge is a UK bartender competition that launched four years ago with Emporia Brands. The competition is back again for 2019 after last year’s excellent challenge and final, where Café Pacifico from London were crowned the winners at The Magic Roundabout in Shoreditch and received the amazing prize of two places on the Chairman’s Reserve Rum visit to St. Lucia, following in the footsteps of previous winners Milk in Reading and Alvino’s in Newcastle-upon-Tyne.

The 2019 Mai Tai challenge will follow the same format – simply create a signature Chairman’s Reserve Mai Tai serve, register it on the website, then promote it in your bar throughout July and August and on social media. The four teams scoring the most points will be invited to the UK final, during which they will create their own pop-up bar and re-create their signature Mai Tai serve to the trade and consumers. The bar with the most votes will win the once-in-a-lifetime trip to St. Lucia.

“I was taken aback by the passion these skillful bartenders had for Chairman’s Reserve,” comments Margaret Monplaisir, Managing Director of St Lucia Distillers. “Their attention to every detail, their enthusiasm, and knowledge of Chairman’s Reserve was remarkable.”

#BenevolentColours Launched By The Drinks Industry Charity

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#benevolentcolours is a new campaign by the drinks trade charity, The Benevolent, to raise awareness of the ‘It could be me’ campaign aimed at getting as many members of the drinks industry to sign up to donate £5 a month.

On May 21st 2019 the trade is invited to dress up in either red, white or rosé (or a mix of all three) at The London Wine Fair in Olympia to show support for the campaign. For those attending The London Wine Fair, The Benevolent will be on stand E60 alongside the WSTA and will have a sign-up station together with a photo booth nearby on stand G61 complete with red, white and rosé coloured accessories to capture the spirit of the day.

The campaign is being brought to life through a unique PR collaboration of Dillon Morrall, emma wellings pr, Limm Communications, Phipps Relations and R&R Teamwork. Michael Saunders, Chairman and Chris Porter, CEO of The Benevolent who brought the group together said, “We wanted to get the best creative minds round the table to help to raise awareness of all the great work that the Charity is involved with. Top of the agenda was creating awareness of the ‘It could be me’ campaign and encouraging individuals to sign up to donate a small amount every month. The Charity is under constant pressure as it delivers financial support to those in need and regular donations are vital to the success of our work.”

Companies are encouraged to join the colourful community vibe and get staff involved in dressing up and signing up to the campaign. For every picture posted on Instagram, Twitter of Facebook #benevolentcolours @drinkscharityuk, the PR collaboration will donate £1 to The Benevolent.

Copal Tree Organic Distillery Launch Copalli

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Copalli, an organic, single estate rum sustainably produced at a new craft distillery in the Belizean rainforest has launched in the UK. Redefining the craft rum category and made from three simple and pure ingredients; rainforest canopy water, yeast, and non-GMO heirloom sugar cane, Copalli challenges drinkers to think sustainably and ask #WhatsInYourRum.

Arriving in perfect time for 2019’s UK ‘rumnaissance’, Copalli will be a key contributor to the rum industry’s projected growth this year, offering two liquids; Copalli White Rum, a smooth rum as good on the rocks as it is in a Daiquiri, and Copalli Barrel Rested Rum, a rich, sweet rum aged in American oak ex-bourbon barrels. With no artificial flavourings, added sugar or colouring, and using hand-cut sugar cane sourced from its neighbouring Copal Tree Farm, the terroir of Copalli’s Belizean birthplace has a delightful impact on the final flavour profile of the rum.

Already gaining momentum in some of London’s best bars the organic, single estate rum is available now in a variety of delicious serves in Quaglinos, The Gibson and Laki Kane, aligning perfectly with its focus on sustainability.

Georgi Radev, Creative Director of Laki Kane, said:
“Copalli Rum is a truly organic rum made in the middle of the Belizean rainforest using fresh sugar cane juice and this really shows in the aroma and taste. When you open the bottle, the fresh cane aroma coming from it is just mesmerising. It really feels like you are there at the sugar cane fields in the rainforest. The taste is very delicate for Agricole rum, you taste the fresh sugar cane, with floral, fresh and fruity notes. This is absolutely perfect for a Daiquiri and a Mojito. It’s amazing for fruity tropical drinks, but you can also use it in classy cocktails like a Negroni and Martini.”

Conservation, sustainability and philanthropy are not typically synonymous with rum, but Copalli offers them by the barrel-load. The single-estate rums are honourably sourced, distilled, barrelled, aged and bottled all at The Copal Tree Distillery situated in the heart of 20,000 acres of tropical rainforest in Belize, while the sugarcane used to produce the rum is grown on the Copal Tree Farm. The distillery is zero-impact and supports full-circle conversion of waste from production to agricultural inputs.

With a rising tide of craft distilleries fueling the growth in rum, Copalli has taken it a step further, infusing their philosophy of conservation and sustainability in the bottle. The Copal Tree Distillery has been donated in trust for the benefit of the people in the Toledo District, whilst collectively the Distillery, its neighbouring eco-venue, Copal Tree Lodge and The Copal Tree Farm are operating as the largest employer in Southern Belize, providing over 100 jobs to local residents in a clean and safe working environment.

Copalli’s two grades of product can be sipped on their own or as a base for classic and modern rum cocktails:

White Rum (42% ABV)
A double distillation of fresh sugar cane juice—crushed within two hours of being cut—the white rum is made with a blend of pot and column distillation with a long resting of the finished product on stainless steel.

Barrel Rested Rum (44% ABV)
The Barrel Rested Rum is made using double distillation of sugar cane juice, and exclusively full-bodied copper pot still distillation with French technique. It is aged in American Oak bourbon barrels.

Set to be a huge hit with rum lovers and drinks connoisseurs alike, Copalli is available through Masters Of Malt; Copalli White Rum, 70cl, £33.50 and Copalli Barrel Rested, 70cl, £41.30.

Iconic Shoreditch Bar Callooh Callay Gears Up To Launch New Haynes Manual-Inspired Menu

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Hot on the heels of its 10th anniversary celebrations, Shoreditch favourite Callooh Callay will launch its annual menu update next month. Known for its award-winning creative menus which add a playful twist to nostalgic designs, Callooh’s 2019 menu reimagines the iconic vintage Haynes car manuals of the 1980s as a guide to building the world’s best cocktail bar.

Curated by Callooh Callay founder Richard Wynne and his bar team and sticking closely to the distinct Haynes manual layout and design; the new informative menu, entitled The Cocktail Bar Manual, opens with a contents page listing the 26 new cocktails, all of which have been inspired by nine different stages of developing a bar from scratch. Sections include “The Plan”, “The Location”, “The Team” and “Keeping a Clear Head”, which is entirely dedicated to alcohol-free cocktails.

Submissions from every member of the bar team reflect Callooh Callay’s journey, since Wynne opened the doors on Shoreditch’s Rivington Street during the financial crash of 2008. For example, listed under “The Plan”, Nan’s Orchard is a smooth blend of Apple Cider Brandy, El Gobernador Pisco, Noilly Prat, Ginger Cordial, Lemon, Apple Pie Syrup, Citrus, Ginger Ale, which pays homage to Wynne’s grandmother, who provided the initial nest egg to get Callooh off the ground.

Reflecting the demand for grown-up non-alcoholic options amongst Callooh’s clientele, the new menu also features a kombucha of the week, made in house, and stylish hangover free versions of classic tipples, including the Pina con Nada, a refreshing blend of coconut cream, pineapple lime and salt and the All Flora no Dora with ginger cordial, lime, fresh raspberries and ginger ale

Callooh’s tradition for playful presentation extends to “The Build” section. The Builders Breakfast, a rum based concoction laced with tea syrup, is served in a builders mug for individual portions or a sharing flask whilst Jabberwocky Milk, with Tanquerey gin, lemon, marshmallow syrup, egg white, cream and soda is served in a miniature paint tin.

For those wanting to learn more about their drink’s backstory, drinkers will be able to scroll through dedicated pages of the manual menu for each serve, whilst imbibers with a certain craving can flick to the index of ingredients to find the perfect drink for them.

A year in the making, Callooh Callay Founder Richard Wynne said of the new menu:

“We’ve created some really fun and interactive menus over the years, and I’m hugely grateful to all the work the team who have put in a massive effort to make the Haynes manual-inspired creative a reality. They were huge when I was a kid, and I love anything with a bit of nostalgic retro value.

We’ve really dug deep into our experiences over the last 10 years to bring it together, starting with the seed money my grandma generously gave me to start the venture, so the finished menu is one of the most personal to me.

I strongly believe that the most important aspect of any bar is the team, and I’m proud to say that our new menu includes at least one drink from every one of our current bar team. The result is a wonderfully varied offering reflecting their individual backgrounds and tastes – from kombucha to sherbert – and a top-notch selection of non-alcoholic cocktails too. We’re now excited to see what our customers think about the Haynes-inspired menu, and introducing an awesome line-up of new drinks at Callooh Callay…”

The Cocktail Bar Manual will be available Wednesday 10th April 2019 with a seasonal refresh set to launch later this year.

https://www.calloohcallaybar.com/