Callooh Callay Relaunches The JubJub Members Bar Ahead Of 10th Anniversary

addiechinn.com-CalloohCallay Nov211718 (1)

Richard Wynne, founder of world-famous Shoreditch cocktail bar Callooh Callay has announced he will re-launch its ‘secret’ upstairs bar – the JubJub – from May. Following a dramatic transformation, the bar will re-open as a members space next month. Members to the bar will be either chosen through application, or by invitation from the bar team, and will be given a special JubJub key to unlock the door and give them access to the bar. The JubJub relaunch is part of a host of activities at Callooh Callay in the build up to the bar’s 10th Anniversary later this year.

The JubJub has been re-designed to reflect Callooh Callay’s ethos of “serious nonsense”, with the bar aiming to deliver complex cocktails in a fun, nonsensical fashion and a relaxed atmosphere. The bar will operate with an “exclusive yet inclusive” application process – with the bar welcoming applications from within the hospitality industry, as well as from regular customers who have an interest in cocktails and spirits.

Membership to the JubJub comes with a range of perks, including…

Member’s own personal key to access the front door of the JubJub

The option to use a secret entrance and exit to avoid queues at Callooh Callay

Priority access to weekly events including complimentary tastings and cocktail masterclasses

An exclusive monthly e-newsletter with advanced access to booking for events in the JubJub, including New Year’s Eve

A secret, direct Whatsapp number to check immediate availability at JubJub

Complimentary punch on arrival

The option to subscribe to the monthly JubJub bottled cocktail cabinet of curiosity, a monthly subscription programme for members to have a their own pre-bottled cocktail that can be collected immediately from a specific cabinet within the bar.

The bar will also act as a platform for aspiring entrepreneurs, with each month a different Callooh Callay bartender given the keys to the JubJub to fully manage the bar, including creating their own cocktail menu.

Callooh Callay will continue to partner with different spirits brands in the JubJub, changing on a rotating monthly basis where their brand ethos and story can be showcased through partnering with the bartender to create the menu. There will also be the opportunity to run a programme of brand events – from tastings to masterclasses.

Opened by entrepreneur Wynne in 2008 and located in the heart of Shoreditch on Rivington Street, Callooh Callay has earned its reputation as one of the best cocktail bars in the world, winning huge industry accolades including ‘Best International High Volume Bar 2016’ and ‘World’s Best Cocktail Menu’ in 2012 (‘Spirited Awards’ at Tales of the Cocktail), in addition to being included in the Drinks International World’s 50 Best Bars in 2016, 2014, 2013 and 2012. The bar has also launched the career of many a bartender, with an impressive list of alumni.

The JubJub will relaunch at Callooh Callay from May. Members can apply here: https://www.calloohcallaybar.c om/jubjub/

http://www.calloohcallaybar.com

@calloohcallaybar

#jubjub

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Banks Rums Shares Tales Past, Present And Future With Kin

Banks

The brilliance of punch lies in its versatility and sociability. The occasion invites friends to gather around a central ‘flowing bowl’, ladling cups of punch whilst musing over stories past, present and future, of which at Tales on Tour Edinburgh, there are sure to be many.

Back for its second year in April, Tales on Tour is set to pull in distinguished and passionate patrons of the drinks industry. In the spirit of this community gathering, Banks Rums invites you to explore some of the best bars that Edinburgh’s cocktail culture has to offer with partnership at the city’s newest addition, KIN.

GATHER ROUND WITH YOUR KIN

Having only opened at the end of 2017, KIN is the latest addition to Edinburgh’s booming cocktail scene. Founded by industry stalwarts Jody Buchan and Sam Baxendale, KIN is a cosy basement bar promising warm welcomes, delicious drinks and seasonable nibbles.

From Saturday 7 – Tuesday 10 April, KIN will become a home away from home for Banks Rums, featuring a daily menu of punch and cocktails, where guests can enjoy a range of innovative drinks served from beautifully crafted pewter punch bowls. Banks and KIN invite guests to revel in the warm hospitality and conviviality of the city and this special new bar and while they may enter as friends or even strangers, they will leave as a member of the family.

Gathering of KIN with Banks – Available daily from 4pm – 1am; KIN, 1 Barony Street, EH3 6NY

Follow Banks on Instagram @BanksRums

 

Tio Pepe Challenge 2018: Best Year Ever

Tio Pepe

The annual cocktail competition, the “Tío Pepe Challenge” organised by leading Spanish producer González Byass, is celebrating its best edition to date with international reach growing by 40% in terms of entries and global coverage.

The 2018 Tío Pepe Challenge has expanded once again this year with master classes and
regional heats being held in 14 countries across the globe, 6 more than last year.

Regional heats are currently being held in a number of core markets globally including, Belgium, Denmark, Norway, Sweden, Australia, China, UK, USA, Germany, Spain, Chile, Colombia, Mexico and Italy. The talented mixologists that win these regional heats will go forward to compete against their national rivals with the aim of gaining a coveted place at the Grand Final to be held in Jerez during the world famous Feria de Jerez at the beginning of May 2018.

Up to 12 different master classes have been organised in focus markets such as the USA and China since the end of last year, demonstrating the popularity of this initiative and the growing impetus behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading sherry producers.

The competition allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The master classes and regional heats events are open to all talented mixologists and are designed inform, educate and instruct on crucial aspects of Sherry including the use of a venencia (the tool traditionally used to extract Sherry from the barrel), recognition of the diverse styles of Sherry wine and how to incorporate them into the mixing of a fine cocktail.

Once the first stage has been completed via an on-line theory quiz, entrants can submit their cocktail ideas for inclusion in the national finals.

The top ten barmen who have created the best cocktail recipes from each country, will then compete to win a place at the grand final in Jerez, Spain where the finalists will battle it out live in front of a panel of renowned, international experts and be tested on their knowledge of Sherry, the use of a venencia and, of course, their ability to make delicious and innovative Sherry cocktails.

The Tío Pepe Challenge is an unprecedented opportunity for bartenders to find out about the variety and scope that Sherry has to offer. Learning from experts, participants will get to showcase their creativity and talent when it comes to mixing cocktails with Sherry. Potential entrants can find out more about the master classes and the competition at
http://www.tiopepe.es/tiopepechallenge.

 

Caorunn Updates Its Look With New Bottle And Serves

Caouroon

Approaching ten years at the pinnacle of the premium gin market, Caorunn has released a brand new, British made bottle marrying the fine spirit’s artisan roots with seriously sleek aesthetics.

The bottle represents the five natural Scottish botanicals which surround the Speyside distillery and are hand harvested by Carounn’s Gin Master, Simon Buley. The decanter’s signature pentagonal shape and five-pointed asterisk base, a nod to the Caorunn’s locally foraged botanicals, have been redefined, providing added presence to the eye-catching gin whether it is encountered in a bar or the home of a discerning drinker.
Crafted from extra white Flint glass, the desirable bottle will help assure a new generation of gin aficionados to reach for the clean and crisp, invigorating and distinctly aromatic spirit of Scotland.

Caorunn’s journey of flavour, which sees coul blush apple, heather, dandelion, bog myrtle and rowan berry act in harmony with six traditional gin ingredients and crystal clear Scottish water, adheres to the same, richly acclaimed recipe as when the spirit came to market in 2009. The distinctive taste has helped the gin grow year-on-year to become one of the top five super premium gin brands within the UK (as reported by Nielsen*) which is celebrated daily by judicious drinkers in more than 35 countries.
With an emphasis on Caorunn’s character and modernity, the bottle’s re-design was accomplished by the creative minds at design agency, JDO.

Group Creative Director at JDO, Ben Oates was tasked with evolving the iconic five pointed shape to encapsulate the Scottish Highland heritage with a contemporary edge and elegant design. Graphics Specialist, Ray Smith focused on enhancing Caorunn’s exquisite craftsmanship through embossed details. Production Director, James Davies embraced contemporary labelling techniques with traditional craftsmanship by adding tactility through raised gloss varnishing, profiling the red asterix and placing it proudly at the top of the new 3D structure.

Rachael Engley, Glass Producer at Allied Glass, in Knottingley, West Yorkshire says she is very pleased with the thought provoking production, particularly ‘its exquisite colour’.
Acclaimed drinks culture writer, mixologist and long term supporter of Caorunn, Tristan Stephenson believes the enhanced bottle shape is both ‘beautiful and functional, allowing bartenders to keep the clean and crisp gin close to hand.’ Tristan admires the superb shelf presence and user friendly features ‘which now match the handcrafted, versatile taste, creating an enjoyable drink experience for all involved.’
Meanwhile, drinks columnist and gastronomy consultant, Douglas Blyde rates the ‘natural cork and sense of paired down luxe’ noting, ‘no wonder Carounn feel at home as supporters of London Art Fair.’

The signature for Simon Buley, Caorunn Gin Master, is printed on each bottle of Caorunn to reflect that he alone oversees the entire craftsmanship process for each vessel.
Simon comments: “I am proud to see Caorunn showcased within such an exquisite bottle. The design has taken into consideration the Celtic botanicals foraged on the hills around Balmenach Distillery and how Caorunn is infused in the world’s only working Copper Berry Chamber. The care and attention of the spirit and bottle sets Caorunn apart.”

Below are a selection of new Caorunn cocktails made by renowned mixologist Tristan Stephenson – both his serves are the perfect tipple to have with friends on a cold winter’s night!

Caorunn Cooler by Tristan Stephenson
Caorunn Cooler by Tristan Stephenson

Ingredients
50ml Caorunn gin
150ml Herbal apple soda*
*1 part lemon juice
7 parts apple juice
7 parts green tea
Hot brew the green tea to extract the flavour and tannins, and allow to cool.
Mix ingredients well and chill in a fridge.
Carbonate using a sodastream
Method
Build in a glass
Garnish
Sage leaf
Glass
Highball
Fireside by Tristan Stephenson
Fireside by Tristan Stephenson
Ingredients
50ml Caorunn
10ml Lemon juice
10ml Ginger juice
80ml Apple juice
Method
Build in a glass
Garnish
Honey roasted walnuts
Glass
Serve in a highball glass

The Darkest “Hotel” Launches For Valentine’s Day

Kraken Love Lair2
Valentine’s Day beneath the tempestuous waves can be a torrid affair, but buoyed with a seasonal kindness rarely seen from the Ocean’s mightiest Beast, The Kraken Black Spiced Rum has delivered the answer many UK couples have been looking for. Seeking out one of the very darkest spots in the UK, The Kraken Black Spiced Rum has crafted the world’s darkest “hotel” – a unique ‘rumantic’ Love Lair draped in black upon black, furnished with imposing midnight décor…And they’re opening it up to couples seeking a wholly particular experience.

Set deep in the depths of the English countryside where even the brightest light struggles to penetrate, The Kraken Black Spiced Rum is inviting the adventurous to the launch of the world’s darkest hotel experience – a unique romantic sanctuary that’s dedicated to the dark, located under one of Britain’s blackest skies. Perfectly positioned in Northamptonshire, one of the darkest parts of the country, the unique accommodation allows you to be fully immersed in the grandeur of nature from the comfort of your own hotel.

But beneath the inky darkness, make no mistake that the benevolent Beast has pulled out all the stops to give you a devastatingly divine VIP Valentine’s treatment. A private bartender will shake up a selection of The Kraken Black Spiced Rum’s finest cocktails at your own personal bar including the Kraken’s signature serve, The Perfect Storm, as well as the sensational Any Port In A Storm. What’s more, a blazing Squid Bite will be served hot to fire up the cockles of our hotel guests.

The Love Lair is decked out with everything you need for the perfect Valentine’s – complete with a fireplace, mini bar, outside decking and luxury throws, everything from the interior to the exterior is delectably dark, decorated with the Kraken’s tentacled touch, this is Valentines the Kraken way…

The Kraken doesn’t discriminate – from best friends to siblings to spouses – those lucky enough to nab a coveted night of stargazing at the Love Lair can stay courtesy of the sea beast itself. The Lair will be hosting guests during the Valentine’s week between 7th to 14th February. A lucky couple will be able to win a night at the Kraken Love Lair via The Kraken Black Spiced Rum Twitter page by tagging their Valentine along with the hashtag #KrakenLoveLair.

Those who’d like to guarantee their dark and devilishly romantic night in the Kraken Love Lair can apply for tickets via The League of Darkness (www.theleagueofdarkness.co.uk/krakenlovelair). Price for one night is £50 and includes dinner and Kraken cocktails specially made by our mixologist in your very own bar. A luxury Kraken Love Lair welcome pack containing delicious treats and Kraken apparel to keep you warm, Kraken mini bar goodies and a night in the luxurious lair are all included. See website for details: http://www.theleagueofdarkness.co.uk/krakenlovelair

Horatio Street Social Club To Launch In East London

HORATIO STREET SOCIAL CLUB
This February Horatio Street Social Club will launch in the basement of The Nelson’s Head, bringing a new cocktail bar to East London with neighbourhood vibes. The first venue from Simon Thompson and Jake O’Brien Murphy, who previously worked together at award-winning cocktail bar Callooh Callay, they’ll be bringing their unique blend of warm, relaxed hospitality and innovative cocktails to provide a new drinking den for cocktail lovers and locals. Horatio Street Social Club is the first ‘Social Club’ bar to launch, with plans for further venues throughout the UK later this year.

Hidden beneath The Nelson’s Head, Horatio Street Social Club will be an intimate space where guests can perch on stools at the bar or sit at one of the low-slung tables. Low  lighting, artwork on the walls and a playlist of eclectic, upbeat tunes will create a relaxed and informal atmosphere for a good night out.

The ethos of Horatio Street Social Club is underpinned by Simon and Jake’s belief that a night out is an important part of anyone’s social life. This means an emphasis on hospitality and making people feel welcome, as well as a cocktail menu which is innovative with world class drinks that are still accessible in flavour and price.

A menu of House Cocktails will showcase the team’s creativity, with regular changes and additions. Alongside this will be a list of Classic Cocktails, beer and a wine list by War on Terroir with something for all occasions – from easy drinking lager through to fizz for toasting a special occasion. The look of the physical menu will change monthly with new artwork inspired by a randomly picked theme.

Examples of House Cocktails priced at around £9 will include:

Naïve Melody – Campari, White Wine, Kola Nut Cordial
Inspired by the Bicicletta, an Italian café cocktail which takes its name from the idea that after one drink a bicycle could still be safely cycled home – the HSSC take on it is the perfect substitute for a Negroni or spritz. Exploring two of the world’s favourite drinks – Coca Cola and the Americano serve – the result is a cocktail with the aromatic notes of Bergamot and Kola, along with a moreish bitterness.

Garfield’s Funeral – Lot 40, Angel Share Syrup, Black Trumpet Mushroom Tincture
This cocktail is a celebration of the Old Fashioned. Angels Share Syrup takes its name from the evaporation of alcohol into the air during the whisky maturation process, and has been designed to be reminiscent of the dark, woody, musty smell of a barrel house – providing a strong backbone to the drink. The Black Trumpet Mushroom Tincture adds a note of umami. The drink takes its name from the first ever recorded reference to
the Old Fashioned cocktail at President Garfield’s funeral where whisky cocktails were reportedly served at a party that lasted five days.

Dirty Faces – Beeswax, Calvados, Gin, Apricot, Verjus
A modern take on the forgotten classic, Angel Face, by Harry Craddock for the Savoy Cocktail Book in 1930. Setting out to make the best possible version of the cocktail, the result is a deeply honeyed drink with stone fruit complexity – perfect sipped in place of a Martini or Manhattan.

Kill the Cook – Tequila, Red Pepper, Urfa, Red Iron, Lime
A drink that looks at tequila and agave, and the identity that comes with being a truly Mexican spirit. Traditional Mexican cooking methods are used alongside a look at the terroir of the Agave growing in Mexico. The Red Iron Solution is a nod to the mineralogy of Mexican red sand, whilst the red pepper and Urfa unite to create a sweet, smoky vegetal drink which is reminiscent of a Tommy’s Margarita.

Horatio Street Social Club is in soft launch from the beginning of February, and officially open from 15th February

Horatio Street Social Club
The Nelson’s Head
32 Horatio Street
London
E2 7SB

http://www.ClubsAreSocial.com
Instagram: @HoratioStreetSocialClub
Facebook: HoratioStreetSocialClub
Reservations: bookings@clubsaresocial.com

Open: 6pm – Midnight, Tuesday – Sunday

Maria Vieira Named Gabriel Boudier Wizard 2018

Maria_s recipes
The final of the 2018 Gabriel Boudier Wizard competition has been won by Maria Vieira, of East London Liquor Company

The second national Gabriel Boudier Wizard final was held in Vertigo cocktail bar in Dijon, France on Monday 15th January. The top four finalists were each selected from the regional heats held throughout the UK in 2017.

The competition was setup in 2015 by spirits importers, Emporia Brands. The Gabriel Boudier Wizard competition challenges bartenders to come up with an original liqueur or crème that is not already commercially available. The winning recipe will be put into production by Gabriel Boudier and released internationally later in the year.

Established in 1874, Gabriel Boudier is the only independent producer of liqueurs in Dijon still in family ownership. Their award-winning range is based on fresh ingredients, without the use of artificial flavours, and this philosophy was part of the brief to contestants.

Finalists were judged not only on their liqueur but also on their marketing plan to launch, along with a demonstration of how the liqueur could be used both in a simple serve and in a signature serve.

The four finalists were;
Jake Mellish – Boilermaker, Nottingham – Tonka bean liqueur
James Bowker – Wilderness, Birmingham – Meadowsweet liqueur
Caitlin Tulloch – Panda & Sons, Edinburgh – Chamomile liqueur
Maria Vieira – East London Liquor Company, London – Dijon Mustard liqueur

The finalists were judged by Samuel Boulton, winner of the 2016 Gabriel Boudier Wizard Award and Yves Battault, General Manager of Gabriel Boudier.

Maria impressed the judges with a polished presentation, demonstrating a good technical understanding to produce her liqueur with the unique mustard flavour being perfectly balanced in both cocktail recipes.

Drawing her inspiration from the other well know product of Dijon, Maria’s recipe uses both black and brown mustard. Increasingly ‘foodie’ ingredients are finding their way into cocktails and this trend looks to continue in 2018.

Maria took home £1,000 on the night and will now work with Gabriel Boudier over the next six months to finalize the recipe of Mustard Liqueur that will be launched in the UK at Imbibe Live on the 2nd and 3rd July, stand B110.

The next Gabriel Boudier Wizard competition will run in 2019, to find an original liqueur or crème to launch in 2020.

Maria’s recipes

BLOODY MUSTARD:
– 20ml Mustard Liqueur
– 20ml Saffron Gin
– 15ml Lemon juice
– 80ml Tomato mix
– 10ml Bloody Mary mix

EYE OF NEWT
– 40ml Dry Marsala
– 10ml Mustard Liqueur
– top with champagne
– 3 dashes of smoked malic acid solution.

National Calvados Week Returns For 2017

Pere Magloire Bottle Lineup
The Père Magloire National Calvados Week, in association with UK creator Emporia Brands, returns Monday 16th October 2016 until the Sunday 22nd October 2017, taking place within bars and retailers across the UK, including London, Birmingham, Newcastle, Glasgow and Edinburgh.

For some, Normandy’s lush green pastures reach their ultimate expression in the region’s famed cheeses and rich dairy butter. We all know that it’s always been about the Calvados. The magical alchemy that transforms green apples into golden nectar, it produces apple brandy as soft, fresh and pure as the beguiling French countryside from which it’s born. The week long celebration marks the harvesting of the delicious apples for the production of Calvados. During National Calvados Week over 100 bars, shops, supermarkets and independent off licenses, including London based Swift, Merchant House, Baranis, German Gymnasium and Plotting Parlour.

Other venues and highlights for the week include such Edinburgh stalwarts as Panda & Sons, Heads & Tales, Voodoo Rooms, Bramble and The Bon Vivant, as well as Glasgow based The Finnieston, Porter & Rye and Drugstore Social. 45 West in Leicester are also showcasing their serves, as well as Jekyll & Hyde in Birmingham, Alvino’s in Newcastle and Last Chance Saloon in Nottingham amongst others.

Meanwhile, participating Waitrose stores will be running an in-store price promotion for the month of October, seeing Père Magloire VSOP 50cl with 20% off. Scotland are covered by Drinkmonger and Royal Mile Whiskies in Edinburgh, plus independent stores across England including Riddles Emporium in South Manchester, 23 Wine & Whisky in Leicester and Fenwick’s in Newcastle. We’ve also partnered with The Drink Shop, who are offering 20% off all Père Magloire products throughout National Calvados Week.

Highlights of the week involve the Telegraph Aperitifs and Digestifs evening that kicks off the celebration on Friday 13th October, TimeOut London are also hosting an evening of Père Magloire to launch the promotion within MASH London, exclusive for their members, and John Lewis on Oxford St and Soho Whisky Club, both in London, are also getting in on the action with their own tasting evenings.

In addition, Fever Tree, Franklins, Fentimans, Double Dutch and Peter Spanton No.1 Tonic are the principle sponsors for this year’s signature serve, promoted within all participating venues across the UK, the Père Magloire and tonic;

50 ml Père Magloire VS
Topped with chosen Tonic Water
Fresh Ice (at least 4 big cubes)
Slice of Fresh Apple

Using a large wine glass or a tall, slim glass, add the ice first then pour in the Père Magloire VS, followed by the Tonic Water. Cut a full slice of apple and drop into the glass.

A promotional video has also been commissioned by Emporia Brands, the exclusive UK importer of Père Magloire and National Calvados Week, which aims to see people coming together from across the UK to enjoy Calvados. To view the video, head to http://www.nationalcalvadosweek.com/press

The 1800 Studios Come To Shoreditch!

1800 Tequila_1800 Studios camapign shot_lo res
WHAT:
London’s first-ever aperitivo beauty bar, 1800 Studios, is set to be the ultimate hangout in Shoreditch, where you can step away from the rush and indulge in some personal preening whilst enjoying the latest aperitivo cocktail, the 1800 Blush – a deliciously refreshing combination of 1800 Silver Tequila and Fentimans Rose Lemonade, served over ice and garnished with a slice of pink grapefruit and a sprig of fresh mint.
From post-work to nightfall, this salon turned saloon will offer simple beautifying treatments (choose from an express manicure, arm & hand massage or beard trim/shave) for you and your friends in plush surroundings. Tickets for treatments are just £10 and will also include two 1800 Blush cocktails. A whole host of other delicious 1800 Tequila twists on classic aperitivo cocktails, including the ever popular Negroni, will also be available at just £5 each.
Don’t forget to consult the 1800 Studios concierge desk on departure for tips on where to continue your evening in Shoreditch with partner bars.

WHY: We live in a time-poor world with demands constantly placed upon us throughout the day. Step away from the rush and make time for you and your friends at the 1800 Studios.

WHEN: The 1800 Studios will be open on the following days/times:
Tuesday 10th October 19:30 – 23:00
Wednesday 11th October 17:00 – 23:00
Thursday 12th October 17:00 – 23:00

WHERE: Protein, Studios 3 & 4, 31 New Inn Yard, Shoreditch, London, EC2A 3EY

HOW: Everyone is welcome to enter the 1800 Studios and entry is free.
You can just come to the 1800 Studios for a drink at the aperitivo bar without having a treatment. Appointments for treatments are bookable, although there will be available slots for walk-ins. Advance tickets for the beauty treatments are priced at £10 and can be purchased via: https://feverup.com/m/59644 . The ticket price includes one beautifying treatment (manicure, arm and hand massage or beard trim) and two 1800 Blush cocktails.

Denmark’s Jeppe Nothlev Claims The 2017 Tahona Society Cocktail Competition Title

Sweet Effort, winning cocktail at The Tahona Society Cocktail Competition 2017
Altos Tequila has crowned Jeppe Nothlev, from bar Helium in Copenhagen, Denmark, as the winner of The Tahona Society Cocktail Competition 2017. Nothlev impressed the judging line-up with his Sweet Effort cocktail, crafted from Altos Plata Tequila, which represents a balance between the history, culture and ingredients of Denmark and Mexico.

Sweet Effort crafted by Jeppe Nothlev of Helium bar in Copenhagen, Denmark:

Ingredients:

50ml Altos Plata
10ml Pedro Ximénez Sherry
30ml rhubarb syrup
30ml lime juice
Dash of egg white
Grapefruit lemonade

Method:

Mix the Altos Plata, Pedro Ximénez Sherry, rhubarb syrup, lime juice and egg white, shake and pour into a highball glass and top with grapefruit lemonad
Bringing to life the sustainable values at the heart of Altos Tequila, Nothlev reduced wastage by drying and crushing the spent rhubarb and mixing it with salt to craft a garnish and then sprayed an infusion of Altos Plata and used lime husks on top to pack an additional Tequila punch.

Nothlev commented: “It has been a hard-fought competition over the last week, so it’s a great honour to have been crowned the winner of The Tahona Society Cocktail Competition 2017. Coming to Mexico and learning about its street food culture, Altos’ sustainable values and, of course, Tequila has been a life-changing experience and it has made me a stronger bartender, which I hope the judges saw in my final creation, Sweet Effort. This experience has given me so much inspiration for the coming year and I can’t wait to begin spreading the word about Tequila, Altos and The Tahona Society.”

After winning his local The Tahona Society Cocktail Competition heat in Denmark in August, Nothlev travelled to Mexico to compete with 24 other finalists from countries including the USA, Colombia and Belarus and claimed victory after a week of challenges that tested participants’ cocktail creativity, ability to blind-taste Altos Tequila and presentation skills. As a prize, Jeppe Nothlev has become The Tahona Society Global Ambassador and will be given the opportunity to host educational The Tahona Society programmes for fellow bartenders around the world in the coming year.

Second place was awarded to Egor Kozlovsky , from Minsk (Belarus), while Ana Milena Alzate and Aj Snetler, from Bogotá (Colombia) and Cape Town (Africa) respectively, were awarded joint third place. For the first time ever, the top four will return to Mexico next year to craft a limited edition Altos Tequila bottling with Maestro Tequilero, Jesus Hernandez.

Now in its seventh year, The Tahona Society is the world’s leading Tequila education programme. The 2017 competition challenged bartenders to craft a new and innovative cocktail that championed Altos Tequila’s sustainable values while appealing to fans of the growing Mexican culinary and street food revolution. To assist their preparation for the finale and career beyond the competition, contenders were schooled in various areas key to running a modern, successful bar business, such as sustainability and global drinks trends, hosted by leading figures in mixology including Kelsey Ramage, ex Dandelyan bartender, spokesperson for her own Trash Tiki project and winner of The Tahona Society Cocktail Competition 2016.

The Tahona Society Cocktail Competition judging panel boasted some of the world’s leading Tequila and cocktail influencers, including Dré Masso, who co-created Altos Tequila in 2009; leading London bartender, Simone Caporale; Mexican ingredients aficionado, Jorge Fitz; renowned Tequila author, Alberto Navarro; and Kelsey Ramage.

Head judge, Dré Masso, remarked on the overwhelming talent of the entrants in The Tahona Society Cocktail Competition 2017 final: “It has been a privilege to bring together such an outstanding and passionate group of bartenders and watch them compete for this year’s The Tahona Society Cocktail Competition title. In the end, only one bartender could win and we chose Jeppe as he demonstrated imagination and a clear link to Altos Tequila’s values of brotherhood and sustainability – congratulations Jeppe!”