Home Of Jameson Re-Opens Following €11 Million Investment

jameson

Irish Distillers, Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish whiskeys, has announced the reopening of the home of Jameson in Smithfield, Dublin, following a total investment of €11 million. The new look ‘Jameson Distillery Bow St.’ brand home, which was officially opened by Minister for Public Expenditure and Reform and Dublin Central TD Paschal Donohoe today, will support the Irish Whiskey Tourism Strategy target of trebling the number of Irish whiskey tourists visiting Ireland annually, to 1.9 million by 2025.

As Jameson continues its phenomenal growth story, with 27 years of consecutive growth, the redeveloped Jameson brand home draws on cutting-edge technology to complement the historic surroundings of this iconic distillery and deliver an unforgettable storytelling experience. Three fully-guided tours are offered: ‘The Bow St. Experience’ tasting tour focuses on the stories of Jameson’s rich heritage and on-going innovations while ‘The Whiskey Makers’ and ‘The Whiskey Shakers’ experiences provide more in-depth whiskey and cocktail masterclasses, both including the opportunity to sample whiskey straight from a cask in the distillery’s new live maturation house.

Speaking at the opening of Jameson Distillery Bow St., Minister for Public Expenditure and Reform, Paschal Donohoe TD said: “Each year, over 600,000 tourists pass through Irish whiskey visitor centres to experience first-hand the heritage behind this time-honoured spirit and hear the stories of established and emerging distilleries. The Irish Whiskey Tourism Strategy aims to treble this figure to 1.9 million visitors by 2025 and Jameson Distillery Bow St. will undoubtedly play a central role in delivering on this vision. Smithfield and its wider Dublin environs have a rich history and vibrant cultural scene which will also continue to attract and enthrall visitors from near and far.”

Jean-Christophe Coutures, Chairman and CEO of Irish Distillers said: “As the home of Jameson, Smithfield has an incredibly important place in our history. We’ve grown up on Bow Street and welcomed over 4 million whiskey lovers through our doors since the opening of the Old Jameson Distillery brand home in 1997. With this latest investment, we place storytelling at the core of the visitor experience, drawing on state of the art technology to bring the 230-year history of Bow Street to life, with a variety of tour options to cater for everyone – from those who may be discovering Jameson Irish whiskey for the very first time, to long-standing Jameson enthusiasts who are seeking to further their understanding of this much-loved spirit. The success of Irish whiskey is a success story for Ireland and we look forward to welcoming whiskey-lovers from across the globe and sharing our story with them.”

Ray Dempsey, who has been General Manager at the Jameson brand home in Smithfield since its opening in 1997, added: “We have had the privilege of calling Bow Street home since 1780 and we’re delighted with our new makeover. Visitors can look forward to immersive storytelling where they will be invited to touch, smell and most importantly, taste Jameson in the original Bow St. Distillery building. As Smithfield continues to experience a cultural resurgence, we’re incredibly excited to be part of this thriving community and look forward to being here long into the future.”

Construction work began in September and was led by BRC Imagination Arts, Dublin based firm TOTP Architects and Flynn Management & Contractors, with approximately 100 people employed as part of the redevelopment work. BRC Imagination Arts is one of the world’s leading experience design and production agencies specialising in the creation of next generation brand experiences. Founded in 1981, past clients of BRC include the World of Coca-Cola in Atlanta; the Heineken Experience in Amsterdam and the Guinness Storehouse in Dublin.

To book tickets for the Jameson Distillery Bow St., visit http://www.jamesonwhiskey.com

St Lucia Distillers Set to Travel Around the UK

Distillers-Final-LogoThis March and April, UK distributor Emporia Brands have put together a calendar of events involving its award-winning St Lucia Distillers range, after the initial success of last year’s programme.

Brand Ambassador Dave Marsland and the Emporia Brands team will be touring fifteen cities as they bring together the Chairman’s Reserve range, which includes Gold, Spiced, White Label and Forgotten Cask, the Admiral Rodney, and an edition of premium expression 1931, plus a selection of the distillates from which they are blended.

In 1931, the Barnard family founded a distillery at Dennery, St Lucia. Now based on the other side of the island at Roseau, the distillery has been considerably modernized and new technologies and improvements constantly incorporated. The installation of pot stills in 1998 added considerably to the variety of rums being produced in this highly regarded distillery which received the accolade of Individual Distiller of the Year at the International Spirits Challenge, one of six trophies received in six years – a unique achievement.

With the premise of a flavour experience, the tour sees an approach to the range that offers bartenders and key industry figures invited to not only learn about St Lucia, but ideas on how to embrace the versatility of St Lucia Distillers, from the Spiced variety to the rare 1931.

Cities on the tour include Manchester, London, Leeds, Brighton, Liverpool, Birmingham, Nottingham, Leicester, Newcastle, Cardiff, Reading, Edinburgh, Dundee, Aberdeen and Glasgow, with Emporia Brands looking to strengthen their campaign as they look ahead to the next instalment of the ‘Chairman’s XI’ with their ever-expanding sales team seeking out some of the UK’s best and brightest to follow in the footsteps of some of the industries key figures, including Lyndon Higginson of The Liars Club in Manchester, Danny Murphy of Aloha in Liverpool and Adam Binnersley of the MOJO Group.

Places are limited for each session, due to the rarity of gaining the exclusive 1931 and distillates for the tasting’s. To secure your place, please contact Dave Marsland at dave@emporiabrands.com, stating the session you wish to attend from the list below.

Manchester       Mojo’s, 9th March, 1:30pm

London                 Burlock, 15th March, 2pm

Leeds                    Mojo’s, 15th March, 1:30pm

Brighton              Oki Nami, 21st March, 1pm

Liverpool             Maya, 23rd March, 1:30pm

Birmingham       Island Bar, 4th April, 2pm

Nottingham       Brass Monkey, 5th April, 3pm

Leicester             The Queen of Bradgate, 6th April, 2pm

Newcastle          Alvino’s, 11th April, 1pm

Edinburgh           Reekie Tiki, 16th April, 4pm

Cardiff                  The Dead Canary, 21st April, 2pm

Aberdeen           Bos’n, 23rd April, 3pm

Dundee                 Draffens, 24th April, 4pm

Reading                               Milk, 26th April, 2pm

Glasgow              Distill, 26th April, 4pm

 

Follow Chairman’s Reserve on Twitter @ChairmansUK, Facebook at www.facebook.com/ChairmansReserveUK and Instagram at  www.instagram.com/chairmansreserveuk

Follow Emporia Brands on Twitter @EmporiaBrandsUK, Facebook at www.facebook.com/EmporiaBrands and Instagram at www.instagram.com/emporiabrands

Altos Tequila Launches The Tahona Society Cocktail Competition 2017

TAHONA_2107
Altos Tequila is inviting bartenders across the world to increase their understanding of Tequila, perfect their mixology skills and gain international exposure by entering the Tahona Society Cocktail Competition 2017. Considered the world’s leading Tequila education programme, national heats are set to begin this month ahead of the global finale in Mexico in September.

Founded in 2010 by leading bartenders Dré Masso and the late Henry Besant, the Tahona Society welcomes mixologists to ‘Join the Mexican Evolution’ in its 2017 edition in response to the cultural movement in Mexico towards a renewed focus on craft, mastery and sustainability. These values are at the core of the creation of Altos Tequila and are reflected in the Tahona Society programme, as entrants must craft a cocktail that represents sustainable values, celebrates the flavour of agave and can be paired with a variety of authentic Mexican street food.

Local heats are set to take place from this month until September in a record 28 markets, such as USA (Texas, LA and NYC), London, and Paris. Designed to educate bartenders about the quality and provenance of Tequila, the importance of sustainability in bartending, and feature a comparative Tequila tasting, the heats will culminate with the national Tahona Society Cocktail Competition.

The winner from each country will be invited to Mexico for the week-long global Tahona Society Cocktail Competition in September. During the festivities, competitors will take part in a series of masterclasses – led by global bartending legends such as Dré Masso and Mexican agave spirits expert, Alberto Navarro – receive a tour of the Altos distillery and have the opportunity to explore the Los Altos region in the highlands of Mexico, where Altos Tequila is crafted using traditional production methods.

The second and third place winners will also travel to Mexico for the opportunity to fully immerse themselves in the country’s ancient tradition of agave spirit production, as well as to guest bartend in one of Mexico City’s leading bars.

The final contest will be judged by a jury including Dré Masso, a worldwide famous surprise guest bartender and the Tahona Society’s 2016 winner, Kelsey Ramage; and will challenge the finalists to create their cocktails with an added local-flavour twist, sustainable values and lead a short presentation and Q&A explaining the rationale behind their serve. The overall winner of the Tahona Society 2017 is set to become the Tahona Society Global Ambassador for one year and will have the opportunity to choose four countries to deliver a Tahona Society event next year.

Dré Masso, co-creator of Altos Tequila, says: “Our mission with the Tahona Society Cocktail Competition is to spread the love and knowledge of authentic Tequila around the world. It is important that we continue to provide support and education for future bartending generations by encouraging sustainability, which is at the heart of our business and at the future of the industry. We are proud of Altos’ sustainability credentials – in fact the total waste from our distillery would fit into a car boot – and we’re hoping this will inspire our 2017 entrants. Previous winners have completely blown us away with their innovation and skill, and I cannot wait to see what this year’s competition holds!”

The 2016 Tahona Society crown was given to Kelsey Ramage from renowned London bar, Dandelyan. Ramage overcame fierce competition from 20 of the world’s most talented bartenders with her winning creation, Never Die. Chosen by the expert panel of judges for its exceptional taste and ingenious use of local ingredients.

Bartenders from around the world can follow the competition and register their interest on the Tahona Society Facebook page http://www.facebook.com/TahonaSociety and are invited to contact Altos Tequila representatives in their markets for more details.

Dandelyan At Mondrian London Wins UK’s Best Bar At The Return Of The CLASS Bar Awards

capture-1920x1267
On Tuesday February 21st, CLASS magazine announced its highly anticipated CLASS Bar Awards 2017.

The awards, which debuted in 2003 have returned under new owners Agile Media – founders of The World’s 50 Best Bars – reassuming their place as the premiere UK bar industry celebration.

Representatives from the UK’s leading bars attended the Awards yesterday (February 21st) at One Marylebone in London, along with internationally renowned personalities. Judged by industry experts from across the country, the CLASS Bar Awards recognises the talent, achievements and diversity of the UK bar scene.

Dandelyan at Mondrian London, by Iain Griffiths and Ryan Chetiyawardana, was the overwhelming choice of the CLASS collective (the 85 expert judges that voted), with the bar picking up gongs for Best Bar in the UK, Best Hotel Bar and Best Drinks Menu.

Offering innovative drinks centred on the theme of Modern Botany, immaculate service and views of the Thames, Dandelyan won four of the five categories it was shortlisted for.
Aidan Bowie, Head Bartender at Dandelyan and a past winner of Diageo World Class, topped the Bartender of the Year vote, ahead of James Bowker of The Edgbaston in Birmingham and Marcis Dzelzainis of Sager + Wilde, Bethnal Green, London.

Edmund Weil and Rosie Stimpson, owners of London music and cocktail venues Nightjar and Oriole, also saw a number of their team win supporting awards. Oriole’s Ivana Popovic was named Front of House Star of the Year and the bar’s Ivano Filippi took Bar Back Star. A third award for Oriole came in the form of Bar Food Menu of the Year, with its South American-Asian inspired menu edging ahead of that of Liverpool’s Filter + Fox and Oskar’s Bar of London. While Nightjar won Best Social Media Initiative.

Weil and Stimpson also celebrated with their partners at Swift, Bobby Hiddleston and Mia Johansson, after the venue took New Bar of the Year, ahead of Bath’s The Dark Horse and London’s Black Rock. Bobby Hiddleston too won an individual award, taking home Bar Manager of the Year for his work with Callooh Callay in 2016 and latterly as a co-creator of Swift.

The Emerging Bartender of the Year category was won by Dominic Whisson of the American Bar, London, ahead of Joe Wild from El Bandito in Liverpool and Daniele Bresciani of The Churchill Bar & Terrace, London.

Cocktail of the Year, also contended by Dandelyan’s Concrete Sazerac, was won by Robusto Negroni at Bar Termini. Devised by Tony Conligiaro’s Drink Factory for the Soho bar, the Robusto Negroni uses the sous-vide technique to achieve a mellow and elegant Negroni.
Specialist Bar of the Year went to whisky venue Black Rock, owned by Tom Aske and Tristan Stephenson, taking the gong ahead of Manchester’s tequila and pizza venue Crazy Pedro’s and, Italian station-themed coffee and cocktail spot, Bar Termini.
Restaurant Bar of the Year was awarded to London’s Hawksmoor Spitalfields, beating off capital competition in the form of The Blind Pig and Edinburgh’s Bon Vivant.

Ending the night was the Lifetime Achievement award, which went to Jake Burger from bars The Distillery and Portobello Road. With venues in Leeds and London, a gin museum and gin brand, Jake Burger has spent 20 years at the forefront of the drinks business.

CLASS Bar Awards 2017 shortlists and winners

Awards voted for by the CLASS Collective (85 nationwide industry experts): 

Bartender of the Year 
– Aidan Bowie, Dandelyan, London
– James Bowker, The Edgbaston, Birmingham
– Marcis Dzelzainis, Sager + Wilde, Bethnal Green, London

………………………… ………………………… ………………………… …………..

Bar of the Year 
– Dandelyan, London
– Bramble, Edinburgh
– Satan’s Whiskers, London

………………………… ………………………… ………………………… …………..

New Bar of the Year

– Swift, London
– Black Rock, London
– The Dark Horse, Bath
………………………… ………………………… ………………………… …………..

Hotel Bar of the Year 

– Dandelyan at Mondrian London
– Connaught Bar at The Connaught, London
– American Bar at The Savoy Hotel, London
………………………… ………………………… ………………………… …………..

Drinks Menu of the Year
– Dandelyan, Modern Botany 3rd Edition London
– Callooh Callay, Street Art Tour, London
– American Bar, London Menu, London
………………………… ………………………… ………………………… …………..

Specialist Bar of the Year

– Black Rock, London
– Crazy Pedro’s, Manchester
– Bar Termini, London
………………………… ………………………… ………………………… …………..
Bar Food Menu of the Year 

– Oriole, London
– Filter + Fox, Liverpool
– Oskar’s Bar, London.

……………………………. ………………………… ………………………… ……..
Restaurant Bar of the Year
– Hawksmoor Spitalfields, London
– Bon Vivant, Edinburgh
– The Blind Pig at the Social Eating House, London
………………………… ………………………… ………………………… …………..
Cocktail of the Year 

– Negroni Robusto, Bar Termini, London
– Pickering Place, American Bar, London
– Concrete Sazerac, Dandelyan, London
………………………… ………………………… ………………………… …………..

Lifetime Achievement
Jake Burger


Special Recognition Awards (entered on application and judged by a panel of 10 industry experts):

Bar Manager of the Year 

– Bobby Hiddleston, Callooh Callay / Swift, London
– Declan McGurk, American Bar, London
– Eve Vasileiadou, The Churchill Bar & Terrace, London
………………………… ………………………… ………………………… …………..
Emerging Bartender of the Year

– Dominic Whisson, American Bar, London
– Joe Wild, El Bandito, Liverpool
– Daniele Bresciani, The Churchill Bar & Terrace, London
………………………… ………………………… ………………………… …………..
Bar Back Star of the Year 

– Ivano Filippi, Oriole, London
– Habtom Temesgem, The Churchill Bar & Terrace, London
– Timoteo Martao, Oblix, London
………………………… ………………………… ………………………… …………..
Front of House Star of the Year

– Ivana Popovic, Oriole, London
– Harry Kladis, The Churchill Bar & Terrace, London
– Emily Shuttleworth, London Cocktail Club, Bethnal Green, London
………………………… ………………………… ………………………… …………..
Social Media Initiative of the Year
– Nightjar, London

– Bar Termini, London
– Aqua Shard, London
………………………… ………………………… ………………………… …………..

Glen Moray Celebrates Their 120th Anniversary Year

graham-coull-master-distiller-glen-moray_0046
120 years of single malt whisky making history at the Glen Moray distillery, at the heart of Scotland’s Speyside region, is celebrated throughout 2017.

The first drops of spirit ran from the copper pot stills at Glen Moray on the 13th September 1897. Over the last 120 years, just five men have had the honour of being “Master Distiller”. The men who have made Glen Moray great.

The current Glen Moray distillery was originally developed as the Elgin West Brewery in 1830 and produced several local ales before redevelopment into a fully functional single malt distillery sixty-seven years later when The Glen Moray Glenlivet Distillery Company Limited was formed on the 27th January, 1897. Handwritten ledgers show the first spirit run being made on the 13th September, 1897 using all local barley.

The early 1900’s were turbulent times for malt whisky across Scotland, followed by the onset of World War One, enforced constriction of the production of malt whisky by the Pot Still Malt Distillery Association of Scotland in the early 1930’s and World War Two.

Expansion continued during the 1950’s and Glen Moray Single Malt Distillery has recently undertaken expansion works so that the production capacity has grown to 6.5mla. Additional maturation warehouses have been built increasing the storage capacity from 90,000 barrels to 250,000 barrels.

Graham Coull, current Glen Moray Master Distiller, took over the helm in 2005 and continues the tenacious, innovative stewardship, which has remained very much at the heart of the distillery since spirit first flowed from its stills.

To celebrate the 120th Anniversary, Glen Moray are introducing “Mastery” special release crafted by the fifth Master Distiller, Graham Coull, using whisky from five distinctive vintages, matured in a variety of fortified wine casks across the different decades.

Tullamore D.E.W. Reignites Irish Tradition With New Signature Serve – ‘D.E.W. & A Brew’

d-e-w-and-a-brew2
Tullamore D.E.W. – the original triple distilled, triple blend Irish Whiskey – is reinvigorating the Irish custom of sipping a beer and whiskey, side by side, to unlock the complementary flavours in each with new serve, ‘D.E.W. & A Brew’.

Tullamore D.E.W. is a triple distilled, triple blend of all three types of Irish whiskey – Single Malt, Grain and Pot Still whiskey. This blend of all three types of triple distilled whiskey, in particular the Single Malt, gives Tullamore D.E.W. complexity and a unique sweet smoothness that is perfectly paired with beer’s bitter bite. John Quinn, Tullamore D.E.W. Global Brand Ambassador, commented: “Beer and whiskey are malt cousins, because malted barley is a raw ingredient in both; so, sipping whiskey alongside a beer is the best way to unlock new flavours for an evening full of true character.” He continued: “The recent growth in popularity of craft beer makes this the perfect time to introduce D.E.W. & A Brew. Tullamore D.E.W. unlocks different flavour combinations depending on the type of beer it’s served with. There are a lot of great beers on the market right now and great beer loves Tullamore D.E.W.”

In London, Tullamore D.E.W. has partnered with ETM Group where Tullamore D.E.W. will be served with Longarm ‘Birdie Flipper’ Irish Red Ale. Consumers can enjoy the combination in bars such as Greenwood, Jugged Hare and Botanist Broadgate Circle for a chance to win a VIP ‘D.E.W & A Brew’ masterclass. Available from 1st March, full list of venues can be found at http://www.etmgroup.co.uk.

Whiskey and beer have been made side by side in Ireland since monks started to distil their ‘table beer’ to make whiskey. Also, the Daly family, who first employed Daniel E. Williams at Tullamore, brewed local beers alongside their whiskey. Over time, it was noticed that these ‘malt cousins’ were not only convenient to make together, but they formed a fine partnership on the palate. The sweetness of a “ball of malt” (whiskey) complemented the bitterness of their regular “pint of plain” (beer). To enjoy the two side-by-side became a common practice in bars across Ireland. Tullamore D.E.W. has worked with beer experts to create a guide to the complementary flavours unlocked by D.E.W. & A Brew. It reveals, for example, that Irish stout highlights ‘the spiciness and complexity of Tullamore D.E.W.’, while Tullamore D.E.W. ‘highlights the zesty dry tones’ of India Pale Ale.

The launch of D.E.W. & A Brew follows several recent award-winning new additions to the Tullamore D.E.W. range: Tullamore D.E.W. 14 Year Old Single Malt, Tullamore D.E.W. 18 Year Old Single Malt, Tullamore D.E.W. Cider Cask Finish and Tullamore D.E.W. TRILOGY. The new signature serve is Tullamore D.E.W.’s next step in providing a whiskey experience of true character suitable for every occasion and every whiskey drinker.

The signature serve launch will focus mainly on Bristol with outlets such as Tobacco Factory, Steam and Butcombe Brewery Pubs stocking the serve from March onwards.

Luxardo Launches Bitter Bianco For White Negroni And Aperitifs

luxardo-bitter-bianco
Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo. At 30 percent abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo global brand ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles. Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish.

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it is mixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon. Luxardo global brand ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

Marketing manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the line-up of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Luxardo White Negroni

1 shot (25ml) Luxardo Bitter Bianco
1 shot (25ml) gin
1 shot (25ml) white vermouth

Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter Bianco gin & tonic

1.5 shots (35ml) gin
1 shot (25ml) Luxardo Bitter Bianco

Mix over ice and top up with tonic water. Add a squeeze of fresh lime and stir.

Valentine’s Day cocktails From Black Cow Vodka

bcsignatureservesmenuprint-2

A LUXURY BLACK COW VODKA GIFT BOX FOR VALENTINE’S DAY

The Black Cow Vodka Gift Box with bespoke gold-plated Black Cow branded
Yukiwa Cocktail Shaker (considered by mixologists as the best in the world)
and a bottle of super premium Black Cow Vodka.

black-cow-vodka-cocktail-shaker-gift-box-low-resAvailable from Harvey Nichols stores and online at http://www.harveynichols.com, price £99.00.

Black Cow is the world’s first Pure Milk VodkaTM, made in Dorset, England, from the milk of grass grazed cows. It is a super-premium vodka, distilled from the whey of milk and treated to a secret blending process created by dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his personal interest in vodka.  Black Cow was launched by Jason and Creative, Paul Archard in 2012.

Black Cow Vodka, from £28.00, is available from Sainsbury’s, Marks & Spencer, Majestic, Fortnum & Mason, Harvey Nichols, Selfridges, Berry Bros. & Rudd and quality independent retailers. Facebook, Twitter and Instagram: @blackcowvodka

Beefeater 24 To Launch A Stylish New Look

02_full-bottle-3_4_v01_black-cap
Beefeater, the world’s most awarded gin*, has unveiled a sophisticated new bottle design for Beefeater 24. The new red glass bottle reflects the product’s super-premium quality and will increase its visibility on shelf.

The super premium gin category has seen a continued period of growth and the new bottle has been developed in response to evolving consumer demand. The sleek design will make the product stand out against competitors while reinforcing the differences between Beefeater 24 and Beefeater Dry. It will also help Beefeater to attract new consumers looking to explore the super premium gin category. Inspired by the Arts and Crafts movement of the 20th Century, the decoration mirrors the super premium gin’s 12 botanicals, which were carefully selected by Master Distiller Desmond Payne following two years of experimentation. The filigree on the bottle is unique to the Royal Dalton factory that was located next to the original Beefeater distillery.

The bottle’s eye-catching red colour pays homage to one of the UK’s oldest crown jewels, the 170-carat Black Prince’s Ruby centrepiece in the Imperial State Crown. Similarly to Beefeater, the history of the precious stone is intertwined with the Tower of London and the Yeoman Warders who guard it. The figure of a Beefeater has been introduced alongside the authentic signature from Beefeater founder, James Burrough. The Tower of London raven, which is historically said to protect the crown, is clearly visible on both the front and reverse of the bottle.

Global Brand Director for Beefeater, Eric Sampers, comments: “Our new Beefeater 24 design will capture the consumer’s attention, with a striking red colour which makes it clearly stand out from its competitors. Beefeater 24 is a very special gin – created by the world’s most experienced Gin Master Distiller, Desmond Payne – and we want people to know just from looking at the bottle that there is a high-quality liquid inside. The updated look will appeal to consumers who are keen to explore the growing super-premium gin category as well as existing Beefeater 24 fans.”

The new bottle design for Beefeater 24 has been available in Czech Republic, Bulgaria, Slovenia, Sweden, Netherlands and France since October, with a revised RRP at 39USD. It was then rolled out to Andorra, Portugal, Germany, Thailand and USA in November and Morocco, New Zealand, Norway, UK and South Africa in time for Christmas in December.

A Romantic Cocktail To Warm Up Valentine’s Day

feeneys-irish-coffee
After a romantic meal with your loved one, why not end the evening sipping a delicious Feeney’s Irish Coffee in front of a roaring fire.

Feeney’s Irish Coffee is easy to make too. Heat gently 100 ml Feeney’s Irish Cream Liqueur with 1 cup of freshly brewed coffee and serve in a toddy glass topped with 1 teaspoon of whipped cream and grated chocolate.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from:

Tesco’s which stocks 1 litre bottles RRP: £15.00 and 31Dover.com which stocks 70cl bottles RRP: £12.50 and 1 litre RRP: £15.00 and Amazon. ABV: 17%

Freelance Bar and Brand Advisor/Consultant, Events Curator/Collaborator & Journalist to the World of Drinks.

%d bloggers like this: