William Grant & Sons Launches Aerstone, A New Single Malt Range That Aims To Decode The Category

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Independent family distiller, William Grant & Sons, announces the launch of a new 10 year old single malt Scotch whisky, Aerstone. The brand focusses on the impact of maturation and malting on flavour and is available in two expressions – Sea Cask 10 Year Old and Land Cask 10 Year Old.

This new range aims to simplify the taste messaging in the single malt category and help new single malt drinkers navigate the flavours of the category easily through clear taste descriptors on pack. The range showcases two different styles of whisky under the same brand, allowing consumers to easily understand the spectrum of flavours and demystify the traditional – and often complex – language associated with the category.

Sea Cask, described as ‘smooth and easy’ on the pack, is a classic Speyside-style single malt with nutty vanilla notes. This whisky develops its character from the time spent aging in warehouses located close to the sea on the Ayrshire coast, giving the whisky a subtle salty note on the finish.

Land Cask, on the other hand, is described as ‘rich and smoky’ and is a peated single malt heroing the use of highland peat in the malting. This whisky’s flavours are developed in warehouses located further inland, allowing the smoky notes to shine through.

Sean Wiemann, Global Innovation Brand Manager at William Grant & Sons comments on the launch:

“We wanted to create a brand that would allow consumers to make a confident choice and offer a great everyday single malt to complement the rest of our premium portfolio. We recognise that for some consumers, the category is complex and can be intimidating. With Aerstone we want to break down some of those barriers and help simplify single malts, inviting existing malt drinkers and new entrants to learn about all the different flavours and styles of single malt Scotch.”

Brian Kinsman, Master Blender at William Grant & Sons continues:

“We have developed two very different and evocative flavour profiles under the one brand, both inspired by the Scottish environment and raw elements where we age our whisky. With a 10 year age statement, people can expect a well-rounded single malt whisky with depth of flavours that will intrigue not only new drinkers, but also more experienced single malt enthusiasts.”

The packaging, developed in conjunction with Here Design in London, aims to help consumers clearly understand what each whisky might taste like without focussing on the more typical – and often ambiguous – whisky analogies for flavour.

Neil Barker, Managing Director at William Grant & Sons UK adds: “Our consumer research has shown that an accessible single malt is set to be a great addition to both the category and our portfolio. With two great expressions available, solidly rooted in our proud Scottish heritage and its landscape, Aerstone perfectly complements people’s increasing interest in hyper-localism, identified in our 2018 Market Report.”

Aerstone will be introduced to the UK market from mid-September and will initially launch in Tesco. The launch will be supported by a marketing campaign centred on ‘Single Malt. Two Choices.’ in the coming months.

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David Stewart Crafts Limited-Edition The Balvenie Doublewood Aged 25 Years

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The Balvenie, the world’s most handcrafted single malt Scotch whisky, announces the release of The Balvenie DoubleWood Aged 25 Years – a limited-edition expression specially crafted by Malt Master David Stewart MBE to mark the 25th anniversary of DoubleWood. The Balvenie DoubleWood Aged 25 Years contains liquid laid down at the distillery in Dufftown, Scotland in 1993, the same year as the original DoubleWood Aged 12 Years was released on general sale.

The DoubleWood story started in 1982, when David began experimenting with cask finishing (also known as ‘double-cask maturation’) by transferring mature Balvenie into Oloroso sherry casks to finish it for a number of months – a process which adds a layer of flavour, depth and complexity that cannot be achieved using any other method. The success of this pioneering work led the distillery to release the much sought-after Balvenie Classic in 1983, which was subsequently rebranded as DoubleWood in 1993.

Development of this technique, along with years of dedicated service to the Scotch whisky industry, earned David his MBE from Queen Elizabeth II in 2016.

Commenting on the release, David Stewart MBE says: “When we launched the first DoubleWood in 1993, I would have never thought we would eventually be bottling a 25-year-old variant as we are today. It’s testament to the success and admiration of DoubleWood, that we are releasing this more mature expression.

“The final liquid has a lovely combination of sweetness and spice, with candied orange, some honey syrup on the nose, followed by a velvety mouth-coating taste, with layers of brown sugar and sweet dried fruits. The extra time spent in American oak, and finally sherry casks has imparted a finish full of oak and sherried sweetness.”

The expression was matured in two distinct cask types – firstly traditional whisky casks for 25 years, before being finished in Spanish oak ex-Oloroso sherry casks.

Differing from its younger variant, The Balvenie DoubleWood Aged 25 Years is finished in sherry casks for just three months – compared to nine for the 12-year-old. David decided on a shorter finishing time because after 25 years maturing in traditional whisky casks, the more mature whisky had already taken on a greater level of spice and complexity.

Alwynne Gwilt, UK Brand Ambassador adds: “The DoubleWood 12 is such an iconic whisky, with so many people I’ve spoken to over the years saying it was one of the whiskies that really got them interested in drinking Scotch. As such, it’s a thrill to see this limited edition released to celebrate the 25 years that this whisky has been on the market. It’s a wonderful tribute to David’s expertise and time with the company; lovers of The Balvenie will no doubt find this as something to treasure.”

The launch of this new expression is part of a year of celebrations, as The Balvenie honours the distillery craftsmen and women who helped bring DoubleWood into being, and specifically the pioneering work of David Stewart MBE himself. As a new chapter in the story, the release of The Balvenie DoubleWood Aged 25 Years is a fitting tribute to David’s vision and skill.

The Balvenie DoubleWood Aged 25 Years is bottled at 43%ABV and will be available at Global Shop Window and independent specialist retailers at a RRP of £400.

This Mexican Independence Day, Discover The Country’s National Drink In Its True Colours

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Mexican foods and flavours are increasingly popping up on restaurant menus and street food stalls all around the world, enticing consumers to explore a more sophisticated side to the country’s cuisine. A celebration of the country that gave us tamales and tostadas is not complete without a sip of Mexico’s national drink.

Master Tequilera Sonia Espinola, Director of Heritage for the Jose Cuervo Foundation, has dedicated her life to spreading the authentic art of tequila drinking with the world, as one of the first females to be officially recognised by the Mexican government as a Tequilera. She shares her three tips for drinking tequila, the Mexican way:

1. Know the difference

Not all tequilas are created equal. First of all, for a drink to be called tequila, it needs to have the denomination of origin. There are only five areas in Mexico where tequila is produced. If an agave-based spirit is produced outside of these regions, it is not tequila.
But most importantly, depending on how they’ve been aged, tequilas fall into three categories:
· Silver tequila such as Jose Cuervo Especial and Jose Cuervo Tradicional Silver have not been aged, which means their colouring is clear and the agave flavour comes through more strongly.
· For tequilas to be called ‘reposados’ (rested), they need to have spent at least two months but not more than a year in oak barrels. For instance, Jose Cuervo Tradicional Reposado is 100% blue agave tequila, rested in white oak barrels for at least two months.
· Finally, tequilas that have been aged in barrels for over a year are called ‘añejos’ (aged), whilst ‘extra-añejo’ (extra-aged) tequilas have spent at least three years in the barrels. Reserva de la Familia is such an extra-añejo, with strong oaky flavours and more complexity coming through every sip.

2. Sip, don’t shot

You can, of course, enjoy tequila as a shot. Our Jose Cuervo Tradicional Silver is carefully bottled to conserve its flavour and finish at freezing temperatures and there’s nothing quite like a cool shot of Tradicional when you’re at a party. But if you truly want to appreciate tequila the Mexican way, you have to sip it from a glass like you would sip whiskey or rum. This is especially true for the aged tequilas (reposado, añejo and extra-añejo).
Use a tasting glass or wine glass to really open the flavours up. Nose it gently with small sips. An agave plant, the foundation of all tequila, requires a minimum of six years to reach maturity; most are harvested after ten years or longer. A decade of work takes a lot of patience; by sipping the tequila and taking in all its complex flavour notes, we show our appreciation for this journey of the agave, from field to glass. When I host dinners for friends, we like sipping a glass of Jose Cuervo Tradicional Reposado, which has been rested in oak barrels for up to six months. I love the flavour of roasted agave and the subtle hint of oak, pineapple and white pepper.

3. Toast to Independence Day the Mexican way

A Mexican Independence Day celebration is not a real fiesta without the Banderita, a combination of three drinks in the colours of the Mexican flag: a green lime juice represents the independence movement, Jose Cuervo Tradicional or Jose Cuervo Especial Silver stands for the centre of the Mexican flag and a red tomato-based chaser called Sangrita represents the blood of the national heroes. Line the glasses from left to right and you’ll have the Mexican flag in a drink, ready to be sipped: Salud!

Chivas Welcomes Top Bartender, Rhys Wilson, To The Team

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Bartender, whisky aficionado, and UK winner of the 2017 Chivas Masters Cocktail Competition, Rhys Wilson, has joined Chivas as Global Brand Ambassador. Rhys steps in to a leading role where he will share his passion for Scotch whisky on the global stage and bring to life Chivas’ belief that blended is better, in life and in Scotch.

Rhys brings an incredible blend of industry knowledge, experience and success to the role. Formerly General Manager at London’s Happiness Forgets, winner of Best International Cocktail Bar at this year’s Tales of the Cocktail Spirited Awards, Rhys will be drawing on his 10 years of industry experience to deliver captivating experiences and tantalising serves for Chivas.

Speaking for the first time as the new Chivas Global Brand Ambassador, Rhys comments: “Taking part in the Chivas Masters was a huge turning point in my career, helping me learn a lot about myself, Scotch whisky and the path towards achieving success as a team. Perhaps most importantly though, it gave me the opportunity to become part of the Chivas family and really be inspired by the brand and its values. I’m honoured to now have the opportunity to help bring these values to life and work with the Chivas community around the world.”

Richard Black, Global Marketing Director for Chivas, adds: “We are delighted to welcome Rhys to the team as we have witnessed his charisma and dedication to the brand through his involvement with the Chivas Masters and believe he will bring a fresh new perspective to the role. We’re looking forward to working closely with him as he helps to strengthen our relationships with the bartending community and showcase our award-winning portfolio as we move from strength to strength globally.”

We Salute You, Scotland: Glenfiddich Festival Experiment Returns To Say Thank You To Scottish Hospitality Industry

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This weekend, The Glenfiddich Festival Experiment returned for round two, welcoming 700 bartenders to the brand’s spiritual home of Dufftown.

The private two-day festival launched in 2017 as a thank you to the Scottish hospitality industry for its continued support of Glenfiddich, and to celebrate the brand’s Experimental Series.

This year’s festival was bigger, better, and more experimental than ever – filled with non-stop entertainment, from music, to comedy, whisky tastings, and distillery tours. Music legends Razorlight and Scotland’s own Twin Atlantic stormed the main stage with their headline performances, supported by up and coming home grown talent Kashmir Crows, Chasing Abbey, The Rising Souls, Tom Hamilton, Atlas Run, Van Ives and many more. Glenfiddich’s own DJ Paradice flew in from the US especially for his late-night appearance on the Forest Stage.

The Whisky Lounge, a new addition to this year’s festival, boasted a breath-taking view over the Glenfiddich distillery. The lounge hosted live comedy from Gary Little and Leo Kearse and served up drams from across the Glenfiddich portfolio. This year’s lucky festival goers were treated to an exclusive tasting of Fire & Cane, the fourth concept in Glenfiddich’s Experimental Series – a smoky whisky finished in sweet rum casks.

The Glenfiddich bar mixed things up with a host of whisky cocktails including: Don’t Be Fooled with Glenfiddich IPA Experiment, Bucks Highball with Glenfiddich 12YO, Glenfiddich 15 YO Old Fashioned and Glenfiddich IPA Experiment with kaffir and coconut.

Jody Buchan, owner of KIN in Edinburgh, commented: “It felt great to have a brand as historic and well-respected as Glenfiddich throw a party and to be given an invitation. To me it shows that the brand may be steeped in history but it can still be forward thinking and care about the people who help sell the product.”

Mark Thomson, Glenfiddich’s Ambassador to Scotland, commented: “Experimentation is at the heart of all we do, and bartenders play a key role in bringing that to life for customers. They show up to work every day and put their heart and soul into an often thankless job – with many pushing the boundaries and experimenting every day, just as we do. It’s brilliant to be able to say thank you to them with another year of festivities at our home in Dufftown.”

Corazón Tequila Launching in the UK

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With premium tequila in strong growth in the UK, Corazón Tequila is being launched by distributor Hi-Spirits. A four-strong range will be available to the on-trade and off-trade from September.

Figures from Nielsen show that tequila sales grew by 3.9% in value in the UK in the year to June 2018, with premium brands performing even more strongly as consumers continue to seek out spirits with craft and artisan credentials.

The Corazón brand is owned by Sazerac, whose portfolio also spans brands including Southern Comfort, Buffalo Trace, Fireball and Paddy Whiskey.

Corazón is produced for Sazerac by the award-winning Casa San Matias Distillery, one of the few family-owned agave estates & distilleries in Los Altos de Jalisco, Mexico. Corazón Tequila is single estate-cultivated, distilled and hand-bottled. The entire Corazón Tequila process comes straight from the heart of its producers. It is made from 100% blue Weber agave sourced from the Highlands of Jalisco with only the highest quality plants selected and used in the traditional production process including cooking in stone ovens. During its unique distillation process, oxygen is infused into the tequila after the second distillation to produce a spirit that is softer and more approachable with enhanced aromas and distinct flavors.

For more than 130 years, Casa San Matias has been committed to producing the best quality tequila in Mexico, making it one of the oldest tequila distilleries in the country. Casa San Matias is an environmentally and socially responsible company. It is one of only four tequila distilleries equipped with a biodigester and has one of the smallest carbon footprints in the tequila industry. It was the first tequila company to be certified as a “Great Place to Work,” was recognised as part of “TOP Companies” in Mexico, and has been certified and recognised for gender equality in the workplace.

The four-strong line-up of Corazón Single Estate Tequilas coming to the UK, all at 40% ABV in a bespoke bottle with a distinctive cork cap, includes Corazón Blanco RSP £32, Corazón Reposado RSP £35, Corazón Añejo RSP £40, and Corazón Extra Añejo RSP £50.

The Casa San Matias Distillery and the Corazon line are both very highly decorated. At the 2018 Los Angeles International Spirits Competition, the Añejo and Extra Añejo were awarded Gold, with Blanco and Reposado winning Silver. The competition saw Casa San Matias win 11 medals in total, including nine for Corazón Tequilas. Corazón de Agave Extra Añejo also won a Double Gold Medal at the 2018 San Francisco World Spirits Competition.

At the 2017 International Sprits Challenge, Casa San Matias was named Producer of the Year. At the 2016 World Tequila Awards, Corazón was awarded World’s Best Tequila. Corazón Reposado was also awarded 95 points and Extraordinary, Double Recommendation status at the Ultimate Spirits Challenge 2017.

Hi-Spirits is targeting a core demographic of 25-35-year-old cocktail drinkers and spirits explorers with the Corazón range. Dan Bolton, managing director of Hi-Spirits, said: “Quite simply, Casa San Matias is currently distilling the finest tequilas in the world, and we’re delighted to be adding Corazón to our portfolio of brands.

“Tequila is a huge opportunity for the UK spirits market, and with serves generally weighted towards shots in the on-trade in particular, we see a strong opportunity with the launch of the Corazón range to shift that perception.

“We want to engage the growing number of knowledgeable consumers who enjoy cocktails both when they’re out to eat and drink, and at home, and who appreciate spirits with authenticity and provenance, as we’ve seen with the craft gin boom.

“Along with premium cocktail serve ideas, we’re offering information about the heritage of premium tequila and the terroir of agave, tapping into that artisan spirits trend. While consumers appreciate classic cocktails such as the Paloma and Margarita, there is so much more to enjoy. We’re making the Verdita our signature serve for Corazón, positioning it as the ‘unknown classic’ cocktail that consumers will come to love!”

The Verdita (to accompany a 50ml measure of Corazón)

Ingredients:

Half bunch of mint
1 bunch of fresh coriander
3 green Jalapenos (can be scaled back if too spicy)
1.3 litres of pure pasteurised pineapple juice
Quarter cucumber with skin
8-10 inch cubes of fresh watermelon
Pinch black pepper

Method: Blend the mix, strain it and chill before serving

Jameson Cold Brew Set To Refresh Irish Whiskey And Coffee

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Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, is set to pilot a new and innovative take on the classic combination of Irish whiskey and coffee; Jameson Cold Brew. Jameson Cold Brew will be trialled in limited quantities from September 2018 in response to the growing global appetite for Irish whiskey, quality coffee and coffee-driven cocktails such as the espresso martini.

Jameson Cold Brew is a combination of triple-distilled Jameson Irish Whiskey and refreshing cold brew coffee extract, crafted from the finest, 100% Fairtrade arabica beans from Columbia and Brazil. The result is a smooth, new Irish whiskey experience, with a bold coffee taste balanced with charred wood on the palate and a warming mouthfeel on the finish.

Underpinning the long-standing association between Jameson and coffee, Jameson Cold Brew is best served over ice or in a coffee cocktail such as the Jameson Cold Brew martini or the Jameson Cold-Fashioned. The pilot innovation is set to inspire bartenders and appeal to lovers of whiskey, coffee and food with a new Jameson experience that can be enjoyed from day to night.

Jameson Cold Brew is set to tap into the rise in popularity of both Irish whiskey and coffee culture in key cities around the world, typified by all-day coffee shops that cater for both a daytime caffeine fix and evening cocktail experience. Bottled at 35% ABV, the new release will debut in the Jameson Distillery Bow St, Ireland, Northern Ireland and Dublin Airport from September 2018 at an RRP €28.50.

Brendan Buckley, Strategy, Innovation and Prestige Director at Irish Distillers, commented: “Over the past ten years, we have seen the continued rise in popularity of both Irish whiskey and craft coffee culture, and while the two are no strangers in the glass we wanted to modernise this iconic duo. Jameson Cold Brew combines the best of both worlds in a new and refreshing way and we are confident that Irish whiskey and coffee fans alike will enjoy the taste experience it offers.”

#JamesonColdBrew

Q&A With Oli Pergl, Tequila Educator at Proximo Spirits

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Oliver Pergl, Tequila Educator, Proximo Spirits

Oli has been with Proximo Spirits for over a year as a Brand Educator for its vast tequila  portfolio, mastering the knowledge of 26 varieties of the iconic Mexican Agave-based spirit.
The brands that Oli covers are Jose Cuervo including Reserva de la Familia, 1800 Tequila, Gran Centenario, Maestro Dobel, plus Agavero liqueur & Creyente Mezcal. A total of 26
different tequilas/mezcal across 6 brands.

Why are you talking at Cambridge University on Saturday, 15 September?
As the Tequila Educator for Proximo Spirits, I believe that education is the greatest tool we have to share the story of Jose Cuervo and the great adventure that Tequila has been on.  The day after the lecture will be Mexico’s Independence Day – one of their biggest Public holidays of the year – and this lecture will be held to kick off the celebrations early in one of the most celebrated Universities in the World.

What are some common misconceptions of tequila?
Before studying the huge topic that Tequila is, I was bartending and managing some of  London’s best venues. Here it was commonplace that Tequila was primarily enjoyed as a
shot or in a Margarita – the misconception here is that drinking it is very singular and had rarely strayed out of those two ways of drinking it. In Mexico, Tequila is always sipped neat, a bottle is present on every table at dinner and it is an incredibly sociable  experience. A lot of people misunderstand how premium Tequila is, and that it has taken great deal of time to get from field to bottle – many of our Tequilas can match up to if not better some of the World’s finest Cognacs and Whiskeys.

Why do you think it’s important that the youth get a greater understanding of tequila?
Most young adults, such as those studying at Cambridge University, will not have the same knowledge behind spirits as most bartenders do – with my experience I aim to give some of that knowledge and passion back to them. With this I hope they are then able to see Tequila for what it truly is, and as long as responsible drinking is adhered to, there is no wrong way to enjoy Tequila.

What is the difference between Tradicional Silver, Reposado and the Reserva de la
Familia?
The difference boils down primarily to the ageing; the Silver has been unaged, but allowed to rest in Steel for up to two weeks, allowing the young alcohol to relax before bottling to ensure a creamy, buttery sensation when sipping. The Reposado is where we put that Silver Tequila into American White Oak barrels for a minimum of two months – just enough time for the alcohol to extract sweetness from the wood, adding depth of character and an inviting golden colour. The Reserva de la Familia is something supremely extraordinary – originally this was a secret recipe enjoyed only by the Family and close friends, until in 1995 they celebrated their 200-year anniversary and launched this Extra-Añejo. Harvesting extramature Agaves, slowly cooking the hearts and then using the first-pressed nectar, they produce an exquisite Tequila that is then aged in American White Oak for three years. It is then finished in French Oak for a further six months, adding complex notes such as coffee, butterscotch and spices – this is finally blended with the Family’s private reserves of Tequila and eventually bottled by hand.

What’s your top three ways to drink tequila, and on which occasions?
If I’m not making a cocktail; I’ll be enjoying it neat, and it will be present at every day celebrations. If I’m visiting the home of Tequila; I’ll visit La Capilla, the home of the “Batanga” – a long drink made with Mexican Cola, Fresh Lime, Salt and of course – some Silver Tequila. And at significant times of the year like Christmas when the whole family is together, there’ll always be a bottle of Añejo to enjoy after the Turkey.

A part from the Margarita, what would you recommend those non-tequila fans should drink first?
The first thing I suggest is to try Tequila neat – and more importantly – to sip it. The Agave plant that produces this fine spirit takes around 6 years to mature before we can harvest it – it really does demand us to spend more time enjoying it. Otherwise; Tequila and Tonic go incredible well together with a few lime wedges squeezed in, and our Reposado Tequilas go great with Ginger Ale, Lemon and some ground black pepper sprinkled in – these both go perfectly when just sitting down to eat.

What are three key things you want the university students to take away from your
lecture?
I want to engross them in the epic and romantic story that Tequila is; I want them to  understand where it’s come from and how we create it, and most importantly – to fall in love with something I so dearly have.

What is the next big thing in store for tequila?
Jose Cuervo have been making Tequila for over 250 years through 11 generations of family – constantly overseeing changes in the market and having their Tequilas at the forefront of  innovation. With the interest of Mexican culture in the U.K, we are seeing a huge rise in  Mexican restaurants and craft wines and spirits coming from Mexico. The excitement around everything Mexico is causing a huge buzz right now – and Cuervo is at the heart of all of this.

 

The Benevolent Partners With Hospitality Ulster And The BEN

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The UK drinks industry comes together to help colleagues within the industry with mental health difficulties and to tackle the stigma around mental health.

With the common aim of safeguarding the wellbeing of members of the national drinks industry, The Benevolent, Hospitality Ulster and The Ben decided to join forces to provide the same support system to colleagues from the industry that are suffering from mental health difficulties.

The three organisations came to the agreement that from Wednesday 29th August colleagues from the Scottish and Northern Irish drinks industry will have access to The Benevolent’s counselling helpline available at 0800 9154610. The helpline was launched in 2017 by The Benevolent with the aim of providing immediate help to those in the industry seeking support with their mental health issues. This gives them access to the helpline which is 100% confidential, free of charge and manned by professional counsellors.

Chris Porter, CEO of The Benevolent explained: “The helpline is now a cornerstone of our welfare operations, providing immediate relief for those colleagues who need to talk to a trained counsellor, whether it’s just for the duration of one phone call or if it leads to a cycle of counselling sessions entirely funded by The Benevolent.”

As the stigma revolving around mental health is recognised to prevent and discourage members of the trade to disclose their difficulties, The Ben Scotland and Hospitality Ulster will also disseminate the award- winning campaign #NotAlone in their respective regions, with the aim of creating a stigma free environment for the national drinks industry. The campaign’s main objective is to encourage members of the trade to talk about mental health difficulties, reminding both employers and employees of the industry that help is available through a centralised support system provided by The Benevolent.

Chris Porter, CEO of The Benevolent said: “I’m very pleased and proud that this vital campaign is now truly nationwide with our friends and colleagues at the BEN and Hospitality Ulster. It’s the first time we have worked together on a project but if there is ever a cause and campaign that complements all our strategic goals then it is #NotAlone. Everyone working in the UK drinks industry now has access to professionally trained counsellors for an open a conversation that will help deliver support anywhere it is needed in the drinks industry community across the country”

Chris Gardner, CEO of The BEN Scotland commented: “This is a great opportunity for us to work with The Benevolent and Hospitality Ulster to benefit everyone, young and old, with a connection to the licensed trade, by giving immediate access to help with mental health issues, which are becoming more prevalent in today’s society. Together we can make a difference”.

Colin Neill, Chief Executive of Hospitality Ulster added: “With the combined reach of our three organisations, we can now provide support to every part of our industry and in every city, town and village in the UK. Mental health has long been a taboo subject, but not anymore and our message is very clear; you are #NotAlone. If you work or have previously worked in our industry, The Benevolent is here to help with free and confidential support.”

Marigot Bay Bar & Café to Launch Rum Inventory on National Rum Day

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New Caribbean inspired venue within King’s Court of Altrincham, South Manchester is celebrating the launch of its Rum Inventory to coincide with National Rum Day, this coming Thursday 16th August.

Owner of Marigot Bay Bar & Café, Dave Marsland, has put together an extensive list of 90 Rum, Rhum and Ron gathered from across the Caribbean islands, including some rare bottlings, with some now becoming discontinued.

To celebrate the launch of the Rum Inventory and National Rum Day, each tot of rum named within the inventory will be available with 10% off!

Highlights include the new range of Admiral Rodney of St Lucia, HMS Royal Oak, HMS Formidable and HMS Princessa, to go alongside the soon-to-arrive Bounty range and current favourite Chairman’s Reserve. To cap off the rums found in the original Marigot Bay of St Lucia, the rare 1931 bottlings can also be found on the list including the 4th, 5th and 6th editions.

Barbados gets in on the action with two releases from Foursquare distillery in Premise and Dominus, plus Santiago de Cuba’s Blanca and Añejo and the now discontinued Havana Club Añejo Reserva, all three hailing from Cuba.

Other discontinued highlights include the Dominican Republic’s Atlantico Private Cask and the original line-up from the Elements Eight range of St Lucia.

Rare bottlings include Appleton Estate’s Joy Anniversary Blend 25 Year, the rum that celebrates Master Blender Joy Spence and her achievements within the iconic Jamaican brand, plus local bottler Chorlton Whisky and his Travellers Rum bottling, one of only 36 available in the world.

An added addition to the list is an Irish Whiskey. The Irishman Founder’s Reserve Caribbean Cask Finish, a super-premium whiskey, is a rare vatting of Single Pot Still and Single Malt whiskeys finished for 6 months in Chairman’s Reserve rum casks. Sourced directly from the Walsh Whiskey distillery in Ireland, it’s not available in the UK, but can be enjoyed at Marigot Bay Bar & Café!

Opening Hours;
Wednesday-Friday from 5pm to late and from 12noon to late on Saturdays, Sundays and Bank Holidays.

Address;
Marigot Bay Bar & Café, 6 King’s Court, Railway Street, Altrincham, WA14 2RD

Website;
http://www.marigotbaybarandcafe.com