Tag Archives: gin

Iconic ‘Rue Bourbon’ Street In New Orleans Temporarily Transformed Into ‘Rue Londres Sec’

Beefeater Gin at Tales of the Cocktail 2017

The iconic ‘Rue Bourbon’ street in the heart of New Orleans was temporarily transformed into ‘Rue Londres Sec’ (London Dry Street). The takeover was carried out by iconic London Dry Gin brand, Beefeater, to launch its global MIXLDN 7 cocktail competition to the world’s best bartenders who have gathered in the city for the Tales of the Cocktail festival. Beefeater’s Master Distiller Desmond Payne, the most experienced gin distiller in the world, and Global Brand Ambassador, Sumaiyah Connolly, pictured in the shot, are asking bartenders around the globe to enter the world’s biggest gin competition via http://www.beefeatermixldn.com.

The Juniper Bar To Add Colour To King George VI Weekend At Ascot

Ascot-King George VI 2

Racegoers can look forward to bringing their own splash of colour to the King George VI Weekend at Ascot Racecourse this year (Friday 28th and Saturday 29th July) with a new selection of colourful customisable cocktails available from The Juniper Garden Gin Bar in the Queen Anne Enclosure at the race meeting.

Using the classic Collins cocktail as inspiration and with the help of bar staff, guests will be able to customise the gin-based long drink with an array of colourful flavours. Choices include a green burst of lemon & lime, the orange zest of Aperol, a purple tone using Chambord’s black raspberry liquor and a pale pink blush created by adding rhubarb syrup.

Juliet Slot, Commercial Director, Ascot Racecourse said, “The King George VI Weekend is a vibrant summer meeting, full of history, style and colour. This year we have extended this to our cocktail menu giving racegoers the opportunity to create their own signature cocktail in a colour that suits their mood.”

Combining world-class Flat racing with a quintessential English garden party experience, the King George VI Weekend is one of the most prestigious race meetings at Ascot outside of the Royal Meeting. It is an unmissable event steeped in history and synonymous with style that celebrates the best of British summer. Saturday 29th July, King George Day itself, is one of the most famous single racedays in Europe. The King George VI & Queen Elizabeth Stakes (sponsored by QIPCO) is the feature race, and the European mid-season middle distance championship after which the two-day meeting is named, commemorating Her Majesty The Queen’s late parents. It is regarded as Europe’s premier midseason middle-distance championship race for horses of both sexes and all ages.

Queen Anne Enclosure tickets start from £18 and King Edward VII Enclosure tickets from £23 if booked in advance. Children under 18 are free when accompanied by an adult. Fine Dining starts from £147+VAT. Available upgrades include a private Gazebo in the Old Paddock or entry to the Marquee Club or Furlong Club, both within the Queen Anne Enclosure, with prices starting from just £30, excluding a Queen Anne Enclosure ticket.

Please note that the Winning Post Enclosure, open on Saturday 29th July 2017, is now SOLD OUT. There is remaining availability in the King Edward VII and Queen Anne Enclosures.

For further information and to book visit https://www.ascot.co.uk/horse-races-and-events/king-george/saturday, call 0844 346 3000 or email hospitality@ascot.co.uk.

Beefeater MIXLDN 2017 Bartending Competition Open for Entries!

Beefeater
The seventh annual Beefeater MIXLDN Bartending competition is now open for entries! Beefeater Gin is from London and is of London, and is still made in the capital today. Bartenders love it because of its unparalleled quality and versatility in cocktails. For this year’s MIXLDN, bartenders are being asked to create a new cocktail that best encapsulates the spirit of the city they live in, using Beefeater Dry or Beefeater 24.

With the popularity of gin at an all-time high, the world’s biggest gin cocktail competition is set to be the most hotly contested yet, with entries expected from over 30 countries around the world. The winner will be crowned Beefeater MIXLDN 7 Global Champion and will receive the opportunity to create their very own Beefeater Gin at the distillery in Kennington, London, under the guidance of Master Distiller Desmond Payne.

Sumaiyah Connolly, Beefeater Global Brand Ambassador, comments: “As my first year as Global Brand Ambassador, I’m incredibly excited to announce the return of MIXLDN. It’s a competition in which I’ve been involved in the past when I was working with bartenders in Cape Town, South Africa. Bartenders love it because MIXLDN goes against the grain and has always done things a little differently whilst maintaining its credibility since its beginning. A roll call of the six brilliant, previous champions alone, shows you the calibre of talent involved from around the world. I can’t wait to see what this year has in store from the world of bartending.”

Entrants should submit a cocktail recipe concept and its inspiration to the Beefeater MIXLDN website (www.beefeatermixldn.com) before 31st August, 2017. A selection of bartenders will then be invited to the national final to demonstrate their concept to both local and international gin experts – including Beefeater Global Brand Ambassadors Sebastian Hamilton-Mudge and Sumaiyah Connolly.

Isfjord

Isfjord
Got to love a good back story for a brand. Here’s Isfjord’s;

“It all started a little more than 100 years ago when a few good men made the first expedition to explore the Arctic region of Greenland – probably the roughest, cold and hard-hearted area on Earth. Then men who came back, came back with a wisdom of nature: They had discovered and explored the biggest island in the world, a country of nothing but ice and snow.

Today we still salute the brave men who took great great risks and discovered the wonders of nature – The amazing Ice Cap and the beautiful country of Greenland.”

Has you intrigued doesn’t it? I mean, no one ever really thinks of Greenland other than ice and snow, but someone had to discover it, and with many brands these days looking for a unique position within the category, it seems Isfjord may have found theirs.

In 2007, Isfjord realised that the extremely pure and soft water from the icebergs that naturally break off the Greenland Ice Cap and into the sea in Ilulissat (far north of the Polar Circle), are free from any pollutants and is some of the purest natural water on Earth.

Their gin and vodka expressions begin with the iceberg water, and either combined with Blonde wheat if creating the vodka, or botanicals such as juniper, lemon grass and cardamom if producing the gin, before being carefully distilled in accordance to the special process when distilling with iceberg water.

It’s the gin that will be the focus today though, as twelve different botanicals create the finished product. But how does it fare? Well below, I give to you my tasting notes –

Isfjord – 44%

Orange peel and subtle lemon grass are present on the nose, with cardamom pods shifting through near the end. Orange water blended with fresh juniper and candied oranges are a bold presence on the palate, leading to a fresh, light and long finish.

Great over ice, but even better within a gin and tonic;

Isfjord and Tonic

50 ml Isfjord Gin
Topped with premium tonic (Double Dutch Indian Tonic recommended)
Garnish with a slice of orange.

A great go-to premium styled gin, perfect for the supposed British summer too, but wouldn’t look out-of-place over the festive season either. One for the drinks cabinet. Now, where’s that vodka they have . . . .

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Tappers

Tappers

It’s hard to tell these days what the term ‘small batch’ can entail. What’s the limit of bottles to produce before you’re no longer coined with the term? Does it stop when a brand becomes commercially available to the public? I only ask as it becomes increasingly difficult to differentiate, but in the end, surely it’s down the liquid being created, not the terminology it comes under?

Tappers is a great example. Hailing from West Kirby in the Wirral, they produce their gin on site, creating 40 bottles per batch, with the labels and bottling all done by hand. But they also highlight another creative production method named Compounding, which can also irk some gin purists the wrong way.

Again, surely it’s all about the end product?

Compound gin was associated with bootleggers evading the law during Prohibition times, and was generally seen as poor quality. Tappers have used this idea to better effect, using 8 different botanicals to create a recipe that took over a year to prepare. Their Master Compounder develops the botanical recipes with ingredients inspired by Britain and the local coastal area, including red clover, chickweed, sea beet, pepper and spicy black cardamom seeds, juniper, angelica root and orris root.

Infused into a 100% wheat neutral base, the brand is said to reflect the coastal heritage of West Kirby. But how does it fare? Well below, I give to you my tasting notes –

Tappers Dark Side – 39.6%

Orris with hints of the red clover come through on the nose subtly, with an intense kick of the cardamom once onto the palate. Fresh herbal notes strike through, with a subtle honey and thin angelica profile, leading to a ling finish.

Intense profile, which would work well within its signature serve;

Darkside G and T
Darkside G&T

50 ml Tappers Darkside Gin
East Imperial Old World Tonic
Sprig of thyme and wedge of orange to garnish.

A unique gin for the drinks cabinet, and with only 40 bottles made per batch, and their branch out into other styles, it could be one to invest in.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Beefeater Launches New Global Marketing Strategy

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Beefeater, the world’s most awarded gin brand, has unveiled a new global marketing strategy to appeal to a new generation of gin drinkers and capture the true essence of London today.

With a long-standing heritage spanning 150 years, Beefeater is from London and is of London, and is still made in the capital today. Under the brand’s new marketing strategy, it will continue to celebrate this legacy, but with a modern twist, capturing the energy and diversity of London city life in the 21st century.

The British gin category has experienced exponential global growth in recent years, with the latest figures showing that exports of British gin grew by 12% in 2016[1]. The strategy will enable Beefeater to continue to tap into this trend, whilst continuing to cement its London roots and distinguishing itself from the rest of the category.

The new direction will be reflected across the brand’s entire marketing programme, both above and below the line – from its advertising campaigns to bottle and merchandise design.

Eric Sampers, Beefeater’s Global Brand Director, comments: “With the global popularity of gin continuing to soar, we want to continue to stand out from the crowd and truly embody the lifestyles and values of our consumers.

“London is the heart and soul of Beefeater and our new marketing strategy takes this to the next level, offering a contemporary twist which we believe will really resonate with the latest generation of gin drinkers. London is one of the greatest cities on earth and we want to bring a little bit of the capital to consumers every time they enjoy our gin – whether that’s here in London, Lisbon or Lima. Our ultimate ambition is to be an icon of London today, and the undisputed number one in premium gin worldwide.”

The Bassano Bar and PizzaExpress To Partner Up in Manchester This Summer

Spiced Nigroni 1_Low Res

The nation’s favourite restaurant chain PizzaExpress and pop-up innovators Bassano Events have joined together to bring ‘The Bassano Bar @ PizzaExpress’ to Manchester. Opening June 21st at PizzaExpress’s First Street restaurant, the modern Italian cocktail bar concept will be a first for the North of England after it follows last summer’s successful debut for The Bassano Bar and its winning Italian drinks formula within the busy ‘Magic Roundabout’ venue in London’s Shoreditch.

Offering a selected menu that combines a focus on classic Italian cocktails such as the Negroni with Campari, Aperol Spritz, Nardini Mezzoemezzo and Frizzante Frutta with San Pellegrino, the bar is also including innovative home-grown recipes, with the ‘The Haçienda Sour’ and ‘The Manchester Negroni’ featuring local gin producer, Three Rivers.

Augmenting the much-loved and increasingly broad PizzaExpress menu, The Bassano Bar is keen to promote a range of traditional Italian drinks, including grappa, Italy’s much under-rated national spirit. Originating from Bassano del Grappa in the Veneto region, Nardini is Italy’s most prestigious grappa brand, with the distiller’s home town providing the inspiration for the name of the bar.

Working alongside PizzaExpress, owners of Bassano Events Dave Marsland and Nick Hopewell-Smith have taken the opportunity to bring a flavour of Italian serves to the terrace of First Street, Pizza Express’ newest restaurant in the city, located in one of Manchester’s most dynamic leisure areas.

Dave is a well-known drinks expert and trainer, creating brand agency ‘Drinks Enthusiast’ in 2011, with his own spirits retail business in Altrincham and a national social media and publication presence as a drinks journalist.  A marketing professional with over 35 years experience, Nick is the initiator and creative driver behind The Bassano Bar in London and a specialist importer of Italian spirits and liqueurs from The Nardini Distillery.

With an al-fresco feel to the venue, making use of its natural light and, hopeful, Summer months, The Bassano Bar @ PizzaExpress will be a welcome addition to the Manchester bar scene.

Opening Hours;

Wednesday-Friday from 5pm – 11pm and from 12noon to 11pm on Saturdays, Sundays and Bank Holidays. 

Address;

The Bassano Bar @ PizzaExpress, First Street North, Manchester, M15 4FN

Image by Georgie Glass / www.georgieglass.co.uk / @georgieglass_

Four Pillars Welcome Joe Worthington To The Team

Joe Worthingon[1]

One from the desk of Four Pillars gin;

Four Pillars is delighted to welcome Joe Worthington to our gin distilling family as our first Trade Relations Manager – UK and Europe.

Joe will be based in London and joins us from his most recent role as General Manager of the Portobello Road Distillery in Notting Hill.

Joe is well known to us at Four Pillars from his five years in Australia where he was Group Bars Manager for the Applejack Hospitality Group – owners of great Sydney bars including Della Hyde, So-Cal, Bondi Hardware and The Butler.

While at Applejack, Joe was a great supporter of Four Pillars and we became good mates – in fact he helped us run one of our first ever cocktail competitions. When Joe, originally from Leeds, decided to return to the UK in early 2016 we stayed in touch and drank together regularly on our trips to London.

When we decided to appoint our first Trade Relations Manager in the UK we hoped he might be interested and here we are with him in place.

Joe’s remit will be to work on all facets of our business in the UK – training retail and bar staff, working with our UK distributor Love Drinks on commercial arrangements, spreading the love of Australian gin and helping us develop markets inside mainland Europe. Joe will be the face of Four Pillars at consumer and trade events alike and we expect he will become a well-known figure in the UK drinks scene.

Four Pillars burst onto the global gin scene in early 2014 when our Rare Dry Gin collected the first of two Double Gold medals at the World Spirits Competition in San Francisco. We have since gone on to become one of the most awarded craft gins in Australia and maybe even the world.  

Four Pillars has been available in the UK and Europe since 2015. In late 2016 we appointed Love Drinks to be our UK-based distributor. We are also available in Denmark, Sweden and Holland, with limited availability in several other nations. Four Pillars hopes to sell around 2000, 6-packs of gin across Europe in 2017.  All the main Four Pillars variants are available in the UK and Europe including Rare Dry, Navy Strength, Spiced Negroni and Bloody Shiraz Gin.

International Gin Show Junipalooza Is Back With A Bang At Tobacco Dock

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Calling all gin lovers! Junipalooza, THE international gin event is back and better than ever at Tobacco Dock for World Gin Day. What’s Junipalooza you ask? Let’s break it down, Juni: an abbreviation of Gin’s signature botanical, juniper, and Palooza: a party, celebration or festival. It is the only gin show where gin fans can meet makers and sample unique gins from all over the world is back for 2017, and it’s better than ever before.

Junipalooza returns to London’s Tobacco Dock on the 10th & 11th June, along with 50 distillers flying in from 14 countries including Australia, Thailand, Sri Lanka and beyond. Now in its fourth year, the fun and inclusive event shines a light on the huge variety of gins in the category, many of which are debuted in the UK at the show.

Unlike other gin events, Junipalooza promises gin stands hosted by the distillers themselves, category-wide masterclasses, music, food, a cocktail bar hosted by the team at Beefeater Gin and of course, hundreds of tasty gins to sample in what promises to be a fun-fuelled experience for 3,000 gin-thirsty fans.

Junipalooza is proud to coincide with World Gin Day on Saturday 10th. With a ticket that includes a FREE sample of gin, there is no better way to celebrate World Gin Day than with distillers from all over the world. New to the show this year is the dedicated masterclass area, a space where ticket holders can sample over 100 gins during one of three sessions held over the weekend.

Sessions run from 11:00-15:00 and 16:00-20:00 on Saturday, and 11:00-16:00 on Sunday. The Gin Kiosk shop will also stock all the exhibiting gins in one convenient spot for ticket holders to purchase. Sessions cost £30 and can be purchased online at junipalooza.com or Eventbrite.

Commenting on the festival, Gin Foundry’s Editor Olivier Ward says: “Junipalooza is a rare opportunity to meet the actual gin-makers, who fly in for the occasion from all over the world just to be there to share their passion. Having them all there in person always creates a very inclusive and fun atmosphere – it’s a true celebration and one that’s a must-do for any gin fan.”

Windspiel

Windspiel
German efficiency is world-renowned within the engineering world, but the last few years has seen it up its game when dabbling into the wider world of spirits, including that of gin. Monkey 47 set the benchmark for the German style of gin, and Windspiel have decided to come across and raise it further, dabbling itself into the potato side of the spirit.

Friends Sandra Wimmeler, Denis Lönnendonker and Tobias Schwoll bought in 2008 the Weilerhof farm in Berlingen, itself within the Volcanic Eifel region of western Germany, where Tobias, with a background in agriculture and a desire to become a farmer, immediately took to tending to the land. The team initially grew Elephant Grass before moving onto potatoes and it was while feasting over the latter one evening, gin in hand, that they apparently hit upon the idea of making a spirit out of their growing supply.

With the likes of Chase Distillery proving that potatoes are a great base for a spirit, the resulting two years had the team craft and develop alongside master distiller Holger Bolchers, who creates the raw alcohol in his home town in Northern Germany.

But how is it all created?

The first step taken is the harvested potatoes by Tobias, which are then sent to Holger, who grinds them up and mixes them with drinking water. The mash (the alcohol producing mash, not the food) is then gently heated to trigger the conversion to sugar, then cooled and mixed with yeast to stimulate the conversion to alcohol. The resulting liquid is distilled twice in a large continuous still to raise the ABV and to purify the spirit. The neutral spirit is further finished in a small 150lt still to add a final dose of smoothness.

To create the gin itself, each botanical element (including juniper, lemon zest, coriander, lavender blossom, ginger and cinnamon) is added to the spirit separately and then distilled as individual components. After a few weeks of resting, the team blend these distillates together, before adding further spirit and cutting to bottling strength, producing around 800 bottles per run.

And the name itself? Here’s an extract from the Windspiel website to explain;

“. . . . . the four friends remembered a visit to a woman in the neighbouring village. At that time, they were new to the village and everyone wanted to know who these four newcomers were. Sandra, Denis, Rebecca and Tobias did not want to be impolite and were happy to take up her invitation. She told them plenty about the surrounding area, about old Mr Weiler who used to own the farm, and the later it got, the further back she went in German history. Eventually, when it was getting quite late, the lady began talking about King Frederick the Great of Prussia. According to her, he was supposed to have met Leopold Joseph Graf von Daun in 1757 and talked about the Eifel „Tartoffel“ or potato. Frederick the Great was very impressed. So impressed that he had the idea of conjuring up something special from this fine tuber – creating an exquisite liquor would have been the crowning achievement of his life‘s work. Unfortunately, it didn‘t turn out that way. As they thought about this story, the four friends simply had to laugh. But still, what if it were true? They wanted to establish the facts and researched everything they could find on Frederick the Great. The dog lover, Sandra, was particularly enthusiastic about his passion for greyhounds. He even wanted to be buried with them. Her enthusiasm was contagious and quickly spread to the others and this is how they linked one passion with another. They called their exquisite liquor: Windspiel Premium Dry Gin. Dedicated to Frederick the Great, who discovered the potato in Germany and his second great passion: the greyhound, or in German „Windspiel”.

So how does it fare? Well below, I give to you my tasting notes –

Windspiel – 47%

Fresh, subtle notes of lemon, lavender and coriander upon the nose, following onto the palate nicely as it coasts alongside the smooth potato spirit. A slight earth note, with waxy lemon peel, juniper and bark, finishing with a lingering spice freshness.

A stunning gin to drink neat or over ice, and at 47% abv, can stand up to a simple gin and tonic;

Windspiel

Highly recommended for your drinks cabinet at home, both as a talking point amongst the gin category, and the base within its own branded gin and tonic!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.