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.

 

Nomad Outland

Nomad-Outland-Whisky

The whisky world is diverse, with many ways of producing the wide range of flavour profiles we seek and enjoy. It’s fitting then that the Spanish Sherry producers Gonzalez Byass, specifically Master Distiller Antonio Flores, have partnered with Master Distiller Richard Paterson to offer a different kind of blended whisky to the market.

Essentially, 26 malts and six grains, aged between 5 and 8 years, are blended together in Scotland within American oak barrels for three years.The whisky is then transported to the Gonzalez Byass Bodega in Jerez, where it is finished in Perdro Ximénez sherry barrels for a further year (Oloroso and Fino casks were also experimented with, but deemed surplus due to the Ximénez being more enticing to the flavour profile required).

It may seem short and sweet, but with a release of only the fall of last year, there’s really only one thing left to say, how does it fare? Well below, I give to you my tasting notes –

Nomad Outland – 41.3%

Soft sherry notes on the nose, with a light vanilla scent following. Raisin flavours hit the palate, with a very light, thin texture of vanilla, followed by a slight spice with a fresh finish.

A moorish offering here, and one to see for selection into your personal collection. It’s unique, different, and bold. Give it a go!

© David Marsland and Drinks Enthusiast 2015. 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.

The London No. 1 Tasting Notes

London No .1

Coloured gin could be seen as a marketing gimmick. But have you ever just dismissed it, not really giving it a second glance and presuming it’s going to be cheap and tacky? What ever your answer, let me introduce you to The London No. 1.

12 different botanicals are within The London No. 1, including juniper from Croatia, almonds from Greece, cinnamon from Ceylon, bergamot from Italy, savory from France, coriander from Morocco, angelica root from France, lemon and orange peel from Italy, cassia from China, liquorice from Turkey and lily root from Italy. The combination of these give The London No. 1 its turquoise blue colour. It’s one of only a handful of gins actually produced within London, and is created by Master Distiller Charles Maxwell. He uses grain from both Suffolk and Norfolk to create his small batch gin, for which it is then four times distilled within a traditional copper pot still.

Using botanicals such as bergamot (an ingredient that you would usually find within Earl Grey tea) and the maceration with the gardenia flowers offer The London No. 1 as a unique offering to your gin experience. Far from it being the first blue gin on the market, but it does hit the mark for its purpose – created to echo the complex and full-bodied gins of yesteryear, albeit with a modern twist.

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

The London No. 1 – 47%

Fragrant on the nose with aromas of cinnamon and orange coming through slowly. Hints of spice on the palate, with cuts of acidity striking and juicy orange and lemons flowing through. Long, warming and carries on its aromatic adventure.

Not a bad sipping gin at all, but could equally go well within one of these –

New London – Bronx

Glass – 

Rocks

Ingredients –

35 ml The London No. 1
15 ml Noilly Prat
15 ml Martini Rosso
15 ml Orange Juice
10 ml Red Grapefruit Juice

Method – 

Shake all ingredients together and serve over an ice filled rocks glass. Garnish with an orange twist.

For a gin that you may have never seen before, it’s definitely worth a try. Even if it is to show off that you have a blue drink, but at least once you try it, you won’t be remembering those horrible ones you had in your teenager years.

© David Marsland and Drinks Enthusiast 2013. 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.