Category Archives: News

TINCUP Whiskey Launches ‘Hero the Barback’ Campaign

Created by distilling legend and true American mountain man Jess Graber, TINCUP® American Whiskey is made from a unique blend of Mid-Western rye, corn and malt. Its unusually high rye content at 32% provides a bolder, spicier flavour profile compared to ordinary bourbons.

Aged in new charred American white oak barrels, it is bottled at 84 proof in Colorado using pure Rocky Mountain water. On the nose, TINCUP evokes notes of citrus, black pepper and ginger snaps. On the palate, TINCUP suggests rye spice, cinnamon and caramel.

TINCUP is a celebration of the rugged spirit of the Colorado mountain lifestyle. It is named after Tincup, an old mining town set on the Western Slope of Colorado, which itself was named for the tin cups from which the miners drank their whiskey from following a day in the depths of the Rocky Mountains. TINCUP honours this heritage with its rugged hexagonal bottle that is deeply embossed with mountain references. It is also closed with an actual tin cup that can be used for sipping and sharing the whiskey.
TINCUP is best enjoyed with friends for the perfect ending to any adventure. Sip neat or with a few ice cubes, or use as a base for classic whiskey cocktails like the Manhattan and the Old Fashioned. TINCUP is also perfect as part of a Boilermaker serve – with a pint or bottle of quality IPA or lager. For something a bit different, try these refreshing TINCUP cocktails:

TINCUP Colorado Gold Digger

50ml TINCUP Whiskey
20ml Honey Syrup
20ml Lemon Juice
2 dashes of Orange Bitters
Shake all ingredients and strain over cubed ice into a rocks glass. Garnish with a large lemon twist.

TINCUP Rocky Rose

50ml of TINCUP Whiskey
Top up with Fentimans Rose Lemonade

TINCUP salutes its heritage by championing hard-working and industrious people and in this spirit,TINCUP will be conducting a nationwide search in 2017 to find a barback hero. The unsung hard-workers of the bar industry, without whom a drink wouldn’t even cross the bar. Follow the story here: #herothebarback #barbackhero

TINCUP is available to purchase in selected nationwide Marks and Spencer stores, priced from £32 (70cl, 42% ABV). From May 2017 a limited edition lantern pack is available to purchase from 31 Dover, whilst stocks last.

 

Chelsie Bailey Takes The UK Crown In Monkey Shoulder’s Ultimate Bartender Championship

Monkey Shoulder - Ultimate Bartender Championship

Monkey Shoulder’s Ultimate Bartender Championship’s (UBC) UK winner has been crowned, with Chelsie Bailey from Red Light bar in Bristol taking this year’s title. Bartenders up and down the country had their skills put to the test – with the 2017 competition seeing entrants quizzed on everything from pouring and nosing, to stock take and tray service.

Chelsie fought off tough competition from over 100 entrants who battled their way through heats in six cities – with the last heat taking place in London on Sunday 14th May. Despite the outstanding efforts of entrants from all areas of the country over three months, it was Chelsie that proved she indeed has the “skills to pay the bills”.

The Ultimate Bartender Championship will now bring together all the global winners at this year’s Tales of the Cocktail – the world’s premiere cocktail festival. Chelsie, along with other winners from around the world will enjoy an all-expenses paid trip to New Orleans, where they will have the opportunity to network with the industry’s most influential personalities and other UBC winners from across the world.

“There is no doubt that it was a hard-fought battle – but it is amazing to see Chelsie win for the UK and head off to Tales of the Cocktail this Summer – it’s going to be epic! UBC is intended to challenge the best bartenders across the UK, and the stiff competition this year proves that it is doing just that” commented Grant Neave, Monkey Shoulder brand amBADASSador.

The UK leader board can be viewed here: http://ultimatebartenderchampionship.com/local-leaderboard

Full details of each round can also be found at: http://ultimatebartenderchampionship.com/challenges.

Grey Goose Vodka Limited Edition Summer Bottle Launch at Harvey Nichols

Grey-Goose-Vodka
GREY GOOSE, The World’s BestTasting Vodka, has unveiled a limited edition version of its iconic bottle in time for summer, exclusively in partnership with Harvey Nichols this month.

The GREY GOOSE Limited Edition Rivieria bottle celebrates the brand’s French heritage and has been designed to transport your senses to the sparkling blue waters and sunny climes of the French Côte d’Azur.

The new deisgn features classic marinière stripes, inspired by the bathing beauties of the Nouvelle Vague, and visible brush strokes reminiscent of France’s Impressionist Movement.

The new limited edition bottle perfectly complements the GREY GOOSE signature summer cocktail, Le Grand Fizz. A twist on the classic spritz, Le Grand Fizz is an elegant blend of GREY GOOSE Vodka, St-Germain® Elderflower Liqueur, soda water and lime, served in a wine glass to accentuate its vibrant nose. Made with only the finest French ingredients, the effortless recipe champions the light and bright flavours of the cocktail’s refreshing ingredients, making it the perfect drink of the summer.

This year GREY GOOSE is encouraging people to live their best summer and has partnered with a number of festivals and bars across the country – alongside a wider calendar of events – including House Festival, Barclaycard British Summer Time, The Mondrian, Restaurant Ours and Harvey Nichols, to offer the classic Le Grand Fizz serve

Between 1 June – 31 August, guests visiting the Second Floor Bar at Harvey Nichols in Manchester can choose from six variations of the Le Grand Fizz cocktail – the original Le Grand Fizz, La Poire Grand Fizz, L’Orange Grand Fizz, Le Citron Grand Fizz, Black Raspberry Grand Fizz and an exclusively designed Hibiscus Grand Fizz. For every GREY GOOSE Limited Edition Riviera bottle purchased instore, guests can enjoy a complimentary Le Grand Fizz cocktail at the Second Floor Bar, redeemable with proof of purchase until the end of May.

The new GREY GOOSE Limited Edition Riviera bottle has launched in partnership with Harvey Nichols and will be available exclusively for one month at all Harvey Nichols stores nationwide, retailing at £48.00.

GREY GOOSE LE GRAND FIZZ RECIPE

Craft your own original Le Grand Fizz signature serve, or substitute Grey Goose Vodka with Grey Goose La Poire, Le Citron or L’Orange flavoured vodka for a twist.

35ml GREY GOOSE Vodka
15ml St-Germain Elderflower Liqueur
Freshly squeezed lime (2 wedges)
3 wedges of fresh lime
60ml chilled soda water

Method:
Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose vodka and St-Germain. Then squeeze fresh lime wedges and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer

Glenfiddich Announces Search For The Next World’s Most Experimental Whisky Bartender

Glenfiddich 2017

Following the inaugural launch of Glenfiddich’s search to find the World’s Most Experimental Bartender, Glenfiddich is looking for the next maverick to take the crown. The global search aims to recognise and reward individuals who collaborate with artists outside of the traditional drinks world in order to create a more surprising, inventive drinking experience. The winner will earn a reputation as The World’s Most Experimental Bartender, with their creativity being showcased globally.

Last year, Nathan O’Neill of New York’s NoMad Hotel took the title for his collaboration with Chef John Taube. The pair co-created a new generation of cooked Glenfiddich cocktails, inspired by the sous-vide cooking technique. Sous-vide is a method of cooking under vacuum, locking in moisture and flavour while ensuring an even result. Other collaboration finalists included; ceramics, videography, edible art, cheese making, sound engineering, game creation, cuisine and furniture design.

Following on from the success of last year, the competition requires bartenders to collaborate with a master of another field to co-create something unique, inspired by Glenfiddich. Finalists from countries around the globe, including the UK, will then be invited on an all-expenses-paid trip to the Glenfiddich Experimental Bartender Academy in Scotland, where they will compete to win the priceless opportunity of bringing their idea to life, supported by Glenfiddich.

The academy is an intense and immersive three-day experience where the UK’s favourite co-creators will learn how to make whisky from scratch. They will have the exclusive opportunity to absorb knowledge from Glenfiddich’s distillery experts; from the mash man to the cooper, the still man to the malt master; and these extraordinary craftsmen will share the techniques that have made Glenfiddich the most awarded single malt Scotch whisky today; including an opportunity to meet with our malt master, Brian Kinsman.

Armed with fresh knowledge and tools, the collaborative pairs will then refine their innovation ideas in order to pitch to a panel of judges which will include; Director of Prestige UK – Kirsten Grant Meikle, Glenfiddich Global Brand Ambassador – Struan Grant Ralph, Glenfiddich Malt Master – Brian Kinsman and High Snobiety.

2016’s World’s Most Experimental Bartender winner, Nathan O’Neill, comments, “Collaboration has always been my greatest source of inspiration; particularly watching, learning, and developing skills from other crafts – so this competition was an ideal opportunity for me. We re-imagined the food pairings of the Glenfiddich ancestors, and created a dish that transported guests back to the Scottish Highlands of previous generations. This is a hugely exciting opportunity!”

Glenfiddich Global Brand Ambassador, Struan Grant Ralph, comments, “Our award-winning whiskies are sold in the world’s finest bars, existing in a space where the demand for co-creation has never been higher. This competition is an opportunity for maverick bartenders to extend the boundaries of the whisky industry – collaborating with masters outside of their trade to create an entry that meets both of their passions, while meeting the hunger for a serve that challenges the industry norm.”

The search for the next World’s Most Experimental bartender starts now, with the closing date for entries in the UK being the 12th June 2017. The UK finalists will be announced on 19th June 2017 and will be selected by the Glenfiddich UK Brand Team and UK Ambassador Mark Thomson, before competing in the UK Final on the 12th July.

Global Finalists will be announced in September 2017, and will take part in the Glenfiddich Experimental Bartender Academy in Scotland in November.

For more details on how to enter and for the full terms and conditions of the competition, please visit http://www.glenfiddich.com/uk/explore/experimental-whisky. All entrants must be over 25 years old and have the flexibility to attend a week-long trip to Scotland in November 2017. There is no cash exchange and the place on the Glenfiddich Experimental Bartender Academy is not transferable.

Lufthansa Selects Walsh Whiskey Distillery’s The Irishman For Its First Class Lounges

Bernard Walsh MD Walsh Whiskey Distillery Lufthansa Plane

Walsh Whiskey Distillery is flying high after Lufthansa, one of the world’s leading airlines, has selected its super-premium whiskey The Irishman – 12 Year Old Single Malt for its exclusive First Class Lounge spirits portfolio.

The Irishman – 12 Year Old Single Malt, an exquisite, non-chill filtered Irish whiskey, is now recognised as an official supplier of Lufthansa First Class Lounges throughout Germany. Close to 500,000 passengers and guests frequent the Lufthansa First Class Lounges annually and they will now be able to enjoy this outstanding Irish whiskey, which is distilled from 100% malted barley and aged in first-fill bourbon barrels.

Awarded Gold and ‘Best In Class’ at the 2013 International Spirits Challenge held in London, The Irishman – 12 Year Old Single Malt is a whiskey that shows exceptional interaction between spirit and wood. With an incredible aroma, the influences of first fill bourbon casks give a spicy note with vanilla and cinnamon, and a beautiful burst of flavour with ripe citrus fruit and honey, culminating in a wonderfully smooth finish.

Commenting on the exclusive Lufthansa listing, Walsh Whiskey Distillery Managing Director, Bernard Walsh, said: “The selection of The Irishman – 12 Year Old Single Malt by Lufthansa for its First Class Lounges is reflective of the high standards of our respective businesses. We are delighted that all Lufthansa First Class Lounge passengers now have the opportunity to savour this exceptional expression as they relax on their journey”.

BrewDog’s Spirits Brand LoneWolf Launches With Category Challenging Design By B&B studio

Lone Wolf
Maverick brewer BrewDog has unveiled its spirits brand LoneWolf, with design by B&B studio.

Pared back and minimalist, the design flies in the face of convention and reflects the brand’s aim to operate as an outsider within the sprits category. A simple stripped-back label features across the gin and vodka bottles in defiance of category codes with the wolf’s head identity its sole adornment.

Code breaker

B&B studio worked to communicate LoneWolf’s rebellious approach to the spirits category in the design, as the brand seeks to challenge perceptions of what gin and vodka can be.
The production process at LoneWolf takes place on one site, from grain to bottle, as opposed to spirit and botanicals being bought in, then mixed together. Every part of the brand is created from scratch -including the bespoke bottle and a specially formulated silicone band.

LoneWolf seeks to hero the spirit before the brand, in a stance that goes against the grain in the craft industry. This anti-marketing approach, a clear strategy formed for the design, is reflective of both product purity and the brand’s deliberately defiant stance. Shaun Bowen, Creative Partner at B&B studio, says: “LoneWolf goes against the pack and ignores the codes of the category, allowing us to tell their brand story in an eye catching and compelling way.”

Revolutionary spirit

The unassuming label, which is held onto the bottle with a silicone band, features a modest typewriter font, imperfect and intimate, inspired by the notes made by a distiller in the creation of spirits. It also features the brand’s LoneWolf identity, a wolf distilled down to its purest geometric elements.

The back of the bottle sports embossed LoneWolf type. And twelve stories about LoneWolf, on themes such as the taste and process, written by the brand, appear on the inside of the label.

Bowen adds: “The packaging has a raw simplicity to reflect the purity of what LoneWolf is doing in the spirits sector. It feels legitimate and authentic, with a scientific quality to it. “Each category has its own design codes but this just turns that all on its head. The vodka and gin look the same – only LoneWolf could do something as revolutionary as this.”

Two Scottish Distilleries Ditch Oil In Bid To Cut Costs And Emissions

Ian MacMillan, Bladnoch Distillery

In a move to break their dependency on costly and inefficient oil heating, two more Scotch whisky distilleries have committed to switching their processes to run on cleaner LPG (liquefied petroleum gas) from leading supplier Flogas Britain. Similar projects have seen distilleries reduce their annual carbon emissions by more than 18%.

Both Ben Nevis Distillery in Fort William and Bladnoch Distillery in Newton Stewart have signed contracts with Flogas to overhaul their existing oil-fired distillery heating systems, and replace them with more modern, efficient LPG alternatives. They will also benefit from ongoing delivery of a reliable, cost-effective LPG fuel supply from Flogas to help meet their considerable energy needs.

Michael Ridpeath, Distillery Manager at Ben Nevis Distillery, says: “We’re one of the oldest licensed distilleries in Scotland, and being nestled at the foot of Ben Nevis means a conventional mains energy supply just isn’t an option for us. We’ve been relying on oil to heat our stills, but it’s well known for being a dirty and costly fuel, so we’ve asked Flogas to replace our whole heating system with an LPG alternative. It’s set to boost our carbon credentials as a business and makes real long-term sense for us – we’re very much looking forward to seeing good results for years to come.”

Ian MacMillan, Master Distiller & Blender at Bladnoch Distillery, says: “Bladnoch has a rich history dating back to 1817, but had ceased production for several years before being taken into new ownership and restored to its former glory. Part of this restoration was about returning to traditional production methods, becoming much more efficient and environmentally aware – and our new LPG heating system will help fuel these, whilst also managing our environmental impact. With Flogas supply, we’ll benefit from a smaller carbon footprint and all the convenience of a fuel we can rely on.”

Flogas has more than 30 years’ experience helping off- and on-grid businesses meet their energy needs. As well as operating more depots than any other UK LPG supplier, it also provides LNG (liquefied natural gas) for large-scale heating and transport, and mains gas for small and medium businesses nationwide.

Stacey Morgan, Sales & Marketing Director at Flogas, concludes: “Whisky distilling is an energy-intensive process, so distillery owners across Scotland are faced with the same challenge: how to meet their heating requirements whilst keeping emissions and costs down. We’re very pleased to be helping Ben Nevis and Bladnoch do just that, as they join the increasing number of off-grid distilleries making the switch from oil to Flogas LPG. With recent projects delivering annual savings of up to 19% on CO2 emissions and up to 20% on fuel bills, the benefits speak for themselves – and it’s easy to see why distilling has become such a growth area for us.”

For more information on Flogas’ energy solutions offering please visit http://www.flogas.co.uk

The Science of Staritsky & Levitsky Cocktail Competition Launches

H2O Advert
Staritsky & Levitsky premium vodka and award-winning UK importer Emporia Brands are proud to launch the Science of Staritsky & Levitsky as part of their ongoing campaign of H20 Cocktails, launched in 2016.

Launching in partnership with the UKBG (United Kingdom Bartenders Guild), Brand Manager Matthew Dakers is asking for budding bartenders from across the UK to create a unique serve, with a recipe that contains the elements of solid, liquid and gas. Entries are open now and will continue to be accepted until 12th May. The judging panel will select competitors from the submitted entries and invite them down to the final in London on May 22nd 2017.

To qualify, the venue must stock Staritsky & Levitsky vodka, and the recipe to use a minimum of 25ml Staritsky & Levitsky Reserve vodka as the base ingredient. The winning bartender will win themselves a Rotovap for use within their venue.

Inspiration behind their recipe is also needed. Staritsky & Levitsky was founded by a group of vodka enthusiasts, passionate about reviving the heritage and traditions of authentic, small batch vodka distillation in the historic birthplace of the vodka production, so vital to the Science of Staritsky & Levitsky campaign.

For full rules and how to enter, please see the below or speak to either Matthew Dakers (matthew@emporiabrands.com) or a local Emporia Brands representative found at http://www.emporiabrands.com/contact

#H2OCocktails

RULES:

THE COMPETITION IS OPEN TO ALL BARTENDERS, MEMBERS AND NON MEMBERS OF THE UKBG

Please send you recipes to vicepresident@ukbartendersguild.co.uk

  • Ingredients can be measured using a measuring cup/jigger or free poured.
  • Staritsky & Levitsky Reserve will be provided for the final.
  • All other ingredients to be supplied by competitor.
  • Competitors are expected to use their own bar utensils, and glassware to prepare the cocktails.
  • Garnishes will consist only of edible fruit or vegetable.
  • Each competitor shall be limited to six (6) minutes in mixing.

 

COCKTAIL RULES

  • Each competitor must submit a recipe containing a minimum of 25ml of Staritsky & Levitsky Reserve
  • The recipe shall be an original creation.
  • Each competitor must submit a 50-100 words explaining their drink and what inspired their creation

 

 

Follow Staritsky & Levitsky on Facebook at www.facebook.com/StaritskyLevitskyVodka, Twitter @SL_VodkaUK and Instagram at www.instagram.com/sl_vodkauk

Riddles Emporium Opens First Shop in Altrincham

IMG_4727
A new specialist spirit shop, from the owners of Riddles cocktail bar on Greenwood Street and spirit specialist Dave Marsland, owner of Drinks Enthusiast, is set to open its doors on 1st April 2017.

Riddles Emporium, with the tagline ‘Liquor and Sundries’, will sell a wide range of spirits, high-end products, cocktail equipment, books, bitters, homemade tinctures and syrups – pretty much everything you’ll need to make fine quality drinks at home. The shop will be the first of its kind in Altrincham and will also host regular small tasting events on Friday and Saturday evenings as well as the occasional classic cocktail masterclass.

Located at the former Ivy House site on Regent Road, Riddles Emporium hopes to contribute towards the regeneration of the Altrincham Market area, and to offer a unique retail experience for Altrincham residents. The shop will have a definite synergy with Riddles bar, adopting a similar vintage look and feel with a focus on classic cocktails and timeless flavor profiles. The new shop will house a wealth of bottles that are not widely available, perfect for special gifts, investment, or simply to vastly improve your own home bar.

“The most important thing for us is to share our passion for quality drinks, to enthuse others to be more adventurous with their choices and to introduce or take them further into the wonderful world of spirits and cocktails,” says Dave Marsland (28). “We are so excited about not only giving people the absolute best drinks in our bar but extending that into their homes too – and we know the people of Altrincham will love this. This town is definitely a knowledgeable and passionate place when it comes to fine drinking,” adds Del Lowe (33).

To accompany the launch of the shop, Riddles bar is releasing a series of cocktail instruction videos entitled ‘Making Drinks At Home’. Emma Rostaing (34) explains: “The intention behind these short videos is to inspire people to be more adventurous with drinks at their own social gatherings and to bring what we know into peoples homes. Obviously we love making drinks in the bar and nothing can beat the atmosphere of going out for a drink, but on those nights when you can’t get out or just need some peace and quiet, Riddles Emporium and these videos will give you the tools to create the perfect serve yourself.”

The shop will open to the public on Saturday 1st April and will be offering a series of five exclusive tasting events, free of charge. There will be a variety of different tastings covering the worlds of gin, rum, tequila, whisky and vodka. Only ten free tickets are available for each time-slot, so be sure to book yours as soon as possible. Tickets for these small tasting events can be obtained from Eventbrite, via a link on the Riddles Bar website: http://www.riddlesbar.com.

The website for the Emporium will launch in the next two weeks at http://www.riddlesemporium.com and products will be available to buy online.

For anyone passionate about fine drinking and drinks preparation this will be a fine addition to Altrincham’s growing independent retail offering.

Bon Vivant Tonic Syrup Launches In London And Barcelona

bon-vivant-350x350
American Beverage Marketers, leading specialists in the cocktail ingredient category, have worked with drinks industry expert Giuseppe Gallo to create Bon Vivant Tonic Syrup. Launching to the on-trade from mid-April, and with listings in high profile accounts, the tonic syrup allows bartenders to experiment with the fundamental flavour profile of tonic water. Under development for almost two years, and inspired by the original formula of the Dutch West India Company, Bon Vivant Tonic Syrup can be used as a base for homemade tonic waters or added to cocktails to create an elegant bitterness.

Capitalising on the worldwide trend for the Gin & Tonic, Bon Vivant Tonic Syrup has been developed in response to demand from bartenders for a cocktail ingredient that allows them to consistently make their own tonic water. After researching original tonic recipes dating back to the 1600s, Bon Vivant is made using natural quinine from cinchona bark of the highest quality, sourced from the Congo, and lemons from California and Argentina. The citrus oils provide a refreshing, crisp flavour, whilst the quinine rounds off the syrup with a bitter finish at the end. Transparent in colour with a light golden hue, it is less sweet than pre-made tonic waters, and the natural flavourings allow the flavour profile of the gin or spirit it is paired with to shine through.

Giuseppe Gallo comments, “We are very excited to be launching Bon Vivant Tonic Syrup to the on-trade, especially at a time when we have seen a trend for lower-ABV cocktails gain traction, as well as a more considered approach to alcohol-free offerings. Customers’ palates are also becoming more sophisticated with a return to classic cocktails such as the negroni and bitter aperitivo style drinks, and the gin boom doesn’t show any signs of slowing. We have designed Bon Vivant Tonic Syrup in the hope that bartenders will be able to offer a more unique, authentic tonic water option, as well as opening up new flavour profile opportunities in mixed drinks.”

In a Gin & Tonic, Bon Vivant Tonic Syrup works particularly well with London Dry gins that have a strong juniper note, however the amount can be adjusted to accommodate different botanical profiles across the gin category. It also works well with different spirits and liqueurs, with recommended serves including Amaro & Tonic, Vermouth & Tonic and Italicus & Tonic. As a cocktail ingredient it can be used in sour classics such as an Aviation or White Lady instead of sugar, and there is the opportunity for bartenders to experiment with their own infusions and serves.

On the launch, leading bartender and UKBG president Luca Cordiglieri comments, “Bon Vivant Tonic Syrup is a great addition to the market with its floral and herbal flavour, and a sweetness that is not overpowering. I find it’s great for making your own Gin and Tonic, or as a cocktail ingredient.” Noting its usefulness as a cocktail ingredient, Simone Caporale also comments, “Whereas before you might have had to use lots of different elements to create a drink, the use of Bon Vivant Tonic Syrup creates an interesting complexity using just one ingredient, opening up avenues of creativity for bartenders to explore.”

#bonvivanttonicsyrup