Batanga Tequila Launches In The UK From The Orendain Family

Orendain-8

The 100% agave tequila from the Orendain family, one of the original founders of the Tequila industry, Batanga is now available to UK wholesalers from Emporia Brands.

Established in 1926 by Don Eduardo Orendain, Batanga Tequila is traditionally distilled using 100% agave grown on one estate in the heart of Jalisco in Mexico. The Orendain family is considered as one of the four oldest tequila families and one of the actual founders (among Cuervo, Sauza and Herradura) of the Tequila industry. The company is run by the second generation of the family with the third generation now starting to have an active role. The CRT (Tequila Regulatory Council) recognise the Orendain legacy, naming Don Eduardo Orendain as a founder within their building.

Batanga Tequila is made using the Orendain families own agave fields to support local production and growth with only the best agaves being used to guarantee the excellent flavour and taste profiles with only traditional production methods being used (no diffusers are used at any point!).

The name Batanga comes from Don Javier Delgado Corona. In the western Mexico town of Tequila, there’s a small, nondescript cantina called La Capilla – home of the Batanga, a simple drink created in the 1950s by Don Javier Delgado Corona, the bar’s owner.
The Batanga is simple: nothing more than tequila, cola and fresh lime juice served in a tall glass with a salted rim. But as Don Javier will tell you, its flavour isn’t only in the ingredients – it’s the big knife which he uses to stir the cocktail, that’s the secret to the perfect Batanga.

Two expressions are now available to the UK market;

Batanga Tequila Blanco: 38% abv | 70cl

Classic and expressive on the nose with intense typical earthy agave notes of pepper, herbs and mint. Fresh and lively in the mouth with a clean and vivid profile and a long finish.

Batanga Tequila Reposado: 38% abv | 70cl

A fresh and vibrant nose of grass and pepper. Subtle oak plays a complementary role on a palate which shows great refinement and integration, with a crisp flavoursome finish. Aged 4 – 6 months in ex-Bourbon barrels (American White Oak).

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Raise a glass to the Margarita with Patrón Tequila in global search for 2019’s Margarita of the Year

WildRoseMargarita_Wide_wBottle

Honouring the iconic tequila cocktail, Patrón Tequila kicked off 2019’s ‘Margarita of the Year’ campaign on International Margarita Day, starting a global search for the perfect twist on the classic Margarita recipe. Now in its fifth year, the bar has been raised with eight new recipes from across the globe, each offering a refreshing twist on the iconic cocktail.

In 1939, the first Margarita was claimed to have been made at Tail O’The Cock in Los Angeles and has since come to be one of the most admired cocktails on the menu. Fifty years later in 1989, Patrón Tequila was born, introducing the world to ultra-premium tequila and transforming tequila cocktail culture.

When bartenders in Mexico adopted the New Yorker’s Whisky Daisy in the early 1900’s with a tequila twist and Spanish translation, they created the Tequila Daisy – Spanish for Margarita. Around mid-century, another bartender in Texas claimed to have made a drink for singer Peggy (Margaret) Lee, naming it after the Spanish version of her name. In the 1970’s, a Texas Monthly column claims Francisco Morales invented the drink at Tommy’s Place in Mexico.

Whilst there are multiple stories of its origin, one thing is certain, the perfect Margarita is made with the ultra-premium Patrón Tequila. The Margarita of the Year campaign is celebrating this cherished cocktail by welcoming bartenders from eight cities across the globe, stretching from Miami to Hong Kong, and inviting them to design eight different Margarita recipes using a variety of fresh flavour combinations inspired by their local region. In hope of being awarded 2019’s Margarita of the Year, the bartenders will be ramping up support in their hometowns to encourage votes for their unique recipes, while showcasing just how versatile a Margarita can be.

“The Margarita has been a classic cocktail in the minds of drinkers for a very long time.” says Lee Applbaum, Patrón’s Global Chief Marketing Officer. “We wanted to challenge bartenders across the world to prove that however classic the Margarita is, it is an incredibly versatile cocktail. With the unlimited amount of twists you can put on a Margarita, there is one thing that always remains the same – Ultra-premium Patrón Tequila is always the key to a simply perfect Margarita.”

Each recipe and instructional tutorials about how to prepare them at home are available on the Patrón Cocktail Lab experience and the Margarita of the Year website, which features videos and interviews from the participating bartenders (filmed recently at the Hacienda Patrón distillery in Jalisco, Mexico). The site contains downloadable recipe cards as well as education about the history and evolution of this famous cocktail.

1. Chicago, Illinois, Jacyara de Oliveira – Paseo Margarita
Created with coconut and basil
2. Oakland, California, Samuel Jimenez – Pasifika Margarita
Created with coconut and pineapple
3. New York City, US, Natalie Jacob – Golden Hour Margarita
Created with pineapple and tumeric
4. Miami, Florida, Tyler Kitzman – Flamingo Park Margarita
Created with grapefruit
5. Guadalajara, Mexico, Adrian Rosales – Margarita Caliente
Created with passionfruit and chipotle
6. Rome, Italy, Cristian Bugiada – Margarita Amore
Created with apple and chilli pepper
7. Hong Kong, Jay Khan – Dynasty Margarita
Created with lychee and ginger
8. Calgary, Canada, Makina Labrecque – Wild Rose Margarita
Created with juniper and rose

“I have the fantastic opportunity to taste the incredible interpretations of the Margarita that these eight bartenders have created!” says José Luis Leon of Mexico City, whose celery, elderflower and lime “Verde Margarita” was selected as last year’s Margarita of the Year. “Each of the recipes have been created with inspiration from the bartender’s respective cities and I’m excited to see how they bring each of them to life through their cocktails and the unique combinations of ingredients in them. Though it will be a hard decision to decide between these simply perfect Margaritas, I’m confident that the public will pick the best Margarita that is truly worthy of the title, Margarita of the Year.”

Vote for your favourite cocktail via:
• MargaritaOfTheYear.com until 25th April just in time for Cinco de Mayo.
• Hashtag the margarita name in your social posts on Instagram and Twitter
• Share content across your social channels – shares and re-tweets equal one vote each

The ‘Tahona Society Collective Spirit’ Crowns Winners Of First-Ever Sustainable Competition

tahona

A mental health network for the hospitality industry in Canada, created by Alex Black and Makenzie Chilton from Vancouver, Canada, has been announced as the winning concept at the first ever The Tahona Society Collective Spirit hosted by Altos Tequila in Mexico this week. The start-up competition challenged 15 bartender finalists to present new project ideas that benefit their bar staff, customers, the community or the environment in a bid to win a $50,000 grant to bring the concept to life.

Black and Chilton’s winning project, Mind the Bar, aims to improve mental health in the bartending industry by providing resources, information and support to people dealing with thoughts of suicide, depression, anxiety, and workplace harassment. The grant will be immediately used to hire counselling staff who will be able to help and give advice to people suffering, and to scale up and expand the platform http://mindthebar.com/ to other cities across Canada.

Black and Chilton impressed the judging line-up for their strong focus on bartender welfare, one of the five different Collective Spirit categories evaluated in the contest along with; social engagement, upcycling and recycling, waste reduction and sustaining the environment. Makenzie Chilton commented: “I am thrilled to have won the first ever The Tahona Society Collective Spirit competition – I can’t wait to return home to work on this amazing project, and to ensure that anybody who needs help, gets help – it’s going to be transformational for the bartending community in Canada.”

Alex Black added: “We are going to help so many people thanks to the prize fund by The Tahona Society, we can’t wait to put into practice all the inspirational ideas and sustainability practices we have learnt during this week’s accelerated training in Mexico. I couldn’t be prouder of the bartending industry and I am sure all the finalists at the Tahona Society Collective Spirit finale are going to do great things in their homeland.”

The competition began with two days of immersive training for bartenders led by Altos Tequila in 22 countries around the world, including the UK, USA and Mexico. Attendees at each event then submitted their sustainable bar ideas to The Tahona Society Collective Spirit jury, made up of leading global Tequila experts, who selected 15 projects to compete in Mexico.

To assist their preparation for the final round of presentations, finalists received specialised Tequila training as well as hands-on workshops from business, marketing and start-up experts such as; Christophe Prat, Vice President of House of Tequila; Kirén Miret, Executive Producer of Mexico and Colombia´s Shark Tank reality television series; Dré Masso, co-founder of Altos Tequila and spirits consultant, Valerie Kramis, co-founder of design studio Agenda 28 and social entrepreneurship expert, amongst others.

In addition to the $50,000 grant, House of Tequila and the businesses of Miret, Kramis and Masso will sponsor a fundraising event for US finalist’s Support the Staff initiative in Chicago, to help them raise funds to kickstart their project – a platform for professionals that aims to create dialogue and raise awareness of the issues surrounding mental health in the hospitality industry.

As part of the awards ceremony, Adrián Lopez from Hanky Panky bar in Mexico City, was awarded the first ever Henry Besant Scholarship, named after the late Altos Tequila co-founder and valued at $10,000, to fund an international exchange to London where he will take English lessons and bartending at the cocktail capital of the world for his career advancement.

Dré Masso, Altos Tequila and The Tahona Society co-founder, said: “There is a growing movement around the world towards sustainability, with consumers actively seeking out cleaner and greener bar practices and leading bartenders are creating new and innovative ways of giving back to their communities. So for the first time in its history, we have reimagined The Tahona Society to ensure it continues to lead the way in cocktail trends and reinforces Altos Tequila’s core values of family, integrity and authenticity and its ongoing care for the environment and the community. We are incredibly excited by Black and Chilton’s Mind The Bar project as it resonates with Altos’ care for people – and we look forward to seeing it being brought to life in Canada.”

Carlos Andrés Ramírez, Global Advocacy Manager at Pernod Ricard House of Tequila, added: “At Altos Tequila, we have long demonstrated the importance of being at the forefront of bartender education through The Tahona Society and promoting sustainable practices in the bar industry. We are proud of the level of high quality entries we have received from all over the world, and while there can only be one winner we do hope that many of them become realities over the next few years. We hope many more bartenders will join our familia of tequileros who want to get serious about protecting the environment and improving the lives in their local communities – so look out for The Tahona Society Collective Spirit 2019 competition launching in the New Year!”

Winner Announced At 1800 Visionaries Cocktail Competition

1800 Tequila Visionaries_Callum Baines 2[7]

Callum Baines from Treacle Bar & Kitchen, Edinburgh has been crowned the winner of 1800 Tequila’s Visionaries Competition. Bartenders across the UK were tasked with creating a cocktail that demonstrates what we will be drinking in 20 years’ time. The five other finalists included; Amy Swanton from The Aviator Hotel, Farnborough, Jonathan Shaw from One Goose Entry, Belfast, Peter Konkoly from Coya Mayfair, London, Radslaw Rozycki from The Cocktail Trading Co., London, Sofiane Barthelemy – from the Library Bar at The Lanesborough, London.

Callum Baines impressed judges with his cocktail, “Make Tequila Great Again”, which combined 1800 Reposado, oak wood smoke, cactus and aloe syrup, lemon juice and Boston Bittahs served in a mug. Baines’s inspiration came from the notion of global warming, impacting resources of natural water and fresh ingredients causing sustainability to become the main focus of cocktails of the future. Winner, Callum Baines will receive a once in a lifetime trip to Mexico and trip to 1800 distillery.

 

Newly Launched Mezcal Steals the Agave Crown

Corte Vetusto
While spirit connoisseurs have been excited in recent times by the tequila revolution, something far more exquisite has been sweeping the awards at the recent International Wine and Spirit Competition (IWSC).

Arguably the biggest news to emerge from the IWSC was that a mezcal, not a tequila, had taken top honours in the agave category – a competition first. And a new-comer at that. Translated as ‘ancient cut’, Corte Vetusto is a range of single-origin, artisanal mezcals, respectfully hand-crafted in small batches from mature agave. By deliberately emphasising the agave flavours and ensuring the light mesquite smoke enhances the taste rather than dominating, the range is set to challenge consumer perceptions of mezcal and position the brand as a genuine sipping alternative to some of the world’s great spirits.

Making such an impact at launch has not gone unnoticed by some of the UK’s most discerning buyers. The premium Corte Vetusto mezcals now grace the shelves of Harvey Nichols and Selfridges, along with high-end establishments such as Nobu and Milk & Honey as well as on-trend Mexican venues – Breddos Tacos and Santo Remedio.

About the range:

Espadin
– Created from cultivated agave with a hint of wild agave to give it a distinct aroma and taste
– Double distilled in a 250L copper pot still
– Crisp, bright, agave-forward mezcal
– IWSC 2017 Gold Outstanding & Mezcal Trophy winner
– £59

Tobala
– Created from wild agave
– First distillation in a 250L copper pot still
– Second distillation in a 70L ancestral clay pot still
– The unique combination of copper and clay distillation delivers a mezcal of unrivalled sophistication and complexity
– £99

Ensamble
– Created from a blend of wild agave.
– Limited-edition, each batch will comprise a different blend
– First distillation in a 250L copper pot still
– Second distillation in a 70L ancestral clay pot still
– The unique combination of copper and clay distillation delivers a mezcal of unrivalled sophistication and complexity
– £99

With a premium artisanal product comes a dedicated handmade production process. With no scientific process to rely on, Corte Vetusto is created in Oaxaca, Mexico, according to time-honoured traditions by 4th generation ‘Master Mezcalero’, Juan Carlos Gonzalez Diaz. A watchful eye is required to create a cut of mezcal that passes his strict criteria. From harvesting, cooking and milling the agave to fermenting and distilling the liquid, this authentically craft spirit takes over a month to make each batch and is a real labour of love.

Corte Vetusto is the first brand created by passionate marketer David Shepherd. David’s vision is to develop a portfolio of spirits made by true artisans, who have dedicated themselves to respectfully upholding the traditions and values associated with these spirits.

Born in Singapore to British parents, David’s childhood saw him grow up in Mexico City and Cape Town before venturing off to Scotland for University and then settling in London in 2005. With such a passion for Mexico and its heritage, David was captivated by mezcal’s breadth of flavour, cultural significance and devotion to traditional production methods. Taking just 20 months to bring to market, with no previous drinks industry experience, the launch of Corte Vetusto is already an incredible achievement, watch this space – mezcal is officially on the map.

For more information visit:
https://www.cortevetusto.com/
https://www.facebook.com/VetustoMezcal/
@VetustoMezcal

Stockists:
Off-trade
– Harvey Nichols
– Selfridges
– Master of Malt
– The Whisky Exchange
– The Grocery
– The Bottle Apostle

On-trade
– Nobu Berkley Street and Park Lane
– Hutong
– Breddos Tacos
– Cartel
– Santo Remedio
– Milk & Honey
– Trailer Made Cocktails
– Tredwells
– Pitt Cue
– Hawksmoor

Altos Tequila Launches The Tahona Society Cocktail Competition 2017

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

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

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

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

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

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

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

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

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

Estancia

estancia
Estancia is one of a handful of brands leading the way in the teachings of Raicilla, one of the many branches from Mezcal. When talking Mezcal, it encompasses such subcategories as Tequila, Sotol and Bacanora. Raicilla is also within these, seen as the softer, less smoky variation, closer to the Mezcal style, than that of Sotol which offers more grassy, smoky and earthy flavours.

It’s with this that Raicilla stands out as consumers branch out in their agave experiences, and Estancia is their to offer their take.

In 2014, Rio Chenery left New York City for the highlands of Jalisco in Mexico, and after reuniting with longtime friend Jonas Brewer, they set to building their own distillery. Settled within the town of La Estancia, they recruited Master Distiller Juan Ramosand the journey began.

To create Estancia, the distillation process begins by roasting their agave piñas (agave maximiliana ripened for 10 to 15 years) for 2 days within an adobe oven, resulting in the activation of the natural sugars within. The agave piñas are then crushed before being placed in open oak barrels to naturally ferment using wild yeast. Once ready, the resulting liquid (wort) is double distilled within copper alembic stills.

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

Estancia – 40%

Fresh agave notes upon the nose, with a thin scent of earth and citrus coming through. Slightly sweetened earth notes on the palate, with the agave profile creeping in, followed by juicy pineapple and plum that lingers to the finish.

A great spirit to enjoy on its own, nut equally as good within this adapted cocktail by Wine Mag

raisilla-the-prietoniThe Prietoni

Glass – 

Coupette

Ingredients – 

50 ml Estancia Raicilla
30 ml Campari
30 ml Sweet vermouth
Strip of orange peel, for garnish

Method – 

In a mixing glass, combine all liquid ingredients with ice. Stir well, and strain into a chilled coupe glass. Garnish with orange peel.

There’s a new category hitting the shores of the UK, and it’s versatile, which means that it’s worthy of showing off to your friends and family, especially when the bottles looks pretty cool within your drink cabinet!

© David Marsland and Drinks Enthusiast 2016. 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.

Agave Tequila Another Go: Tequila & Mezcal Fest Returns For Its Third Year

tequila fest

Raise a toast to Mexico’s much loved (and often misunderstood) liquid export as Tequila & Mezcal Fest makes a triumphant return on 17th and 18th September 2016 for a third consecutive year, and is the UK’s first ever and only festival dedicated exclusively to showcasing the very best bits of Mexico in what continues to be the greatest ever agave extravaganza.

The event is to take place in a brand new – and bigger – venue, setting up shop in the Boiler House at the iconic Truman Brewery, in East London’s vibrant Brick Lane, where you can soak in the ambiance, tastes, smells and music of colonial and modern Mexico.

Due to last year’s unprecedented success which saw just under 3000 enthusiasts descend upon the capital, the day will be broken up into two sessions, afternoon and evening, ensuring there’s enough agave love to go around.

Tequila Fest is delighted to announce Patron tequila as one of the main partners of the festival, Patrón Tequila will be returning to Tequila Fest in 2016 as a main sponsor, offering visitors the chance to try their traditionally handcrafted 100% Weber Blue Agave tequilas, experience the very latest in digital technology to transport them to the Highlands of Jalisco and learn about tequila production and the exclusive opportunity to buy and try the ‘Margarita of The Year 2016’, as the Rosa Picante makes its first guest appearance outside of Mexico and North America. This exciting collaboration is a must see for cocktail aficionados and Tequila imbibers across the country and not to be missed!

In addition, Fentimans are proud to be the official mixer sponsor for this year’s Tequila & Mezcal Fest. Proving itself to be the perfect accompaniment to Mexico’s most famous firewater, the brand will be two creating signature cocktails, one with Peloton de la Muerte Mezcal and the other with headlining spirit Patron.

Some of the UK’s finest brand ambassadors and bartenders will be back to hold seminars and masterclasses on the art of Mexican cocktail making, such as the classic Margarita. A line up of last year supporters and new brands have joined the party too, including Patron, Olmeca, Casco Viejo, Herradura, Ocho, Fortaleza, El Jolgorio Mezcal, Nuestra Soledad Mezcal, Mezcales de Leyenda, Herencia de Plata, Amores Mezcal giving visitors the chance to discover new favourites.

Food connoisseurs will be treated to a choice of some of the capital’s most celebrated and authentic Mexican restaurants, with Barrio Bars, Lupita, Camion, Cafe Pacifico, Condesa, DF/Mexico, and all pitching up to serve hungry and thirsty revelers.

And to prove that there’s more to Mexico the creative, cultural heritage of the country will be in full bloom with a mariachi band, folklore dancers, an Aztec ceremony performance, art exhibition by artist Honorio Robledo and a photographic exhibition dedicated to the agave process.

Born with one objective, Tequila and Mezcal Fest aims to educate consumers on how to drink and enjoy Mexico’s greatest export – there will be no salt and lime, slammers and definitely no tiny novelty sombreros.
Date: 17th & 18th September 2015

Session times:
Saturday Afternoon: from 12noon to 4:30pm
Saturday Evening: from 5pm to 9:30pm
Sunday Afternoon: from 11:30am to 4pm
Sunday evening from 4:30 to 9pm

Tickets:
Early bird £15 or £20 at the door

Place: The Boiler house at the Truman Brewery, Brick Lane

Tickets: http://www.tequilafest.co.uk/buy-now-london/use code ‘drinksenthusiast’ and receive a £5.00 discount!

Northern Restaurant & Bar Cocktail Competition Winner Announced with Tequila Casco Viejo

Alexander Taylor

The winner for Northern Restaurant & Bar’s annual cocktail competition, sponsored by Tequila Casco Viejo, has been announced and wins a once in a lifetime VIP visit to Arandas in Mexico.

Competitors had been asked to submit one unique drink, containing a minimum of 35 ml of either Tequila Casco Viejo Blanco or Reposado, and adding influence of the famous Camarena Brothers, the producers of the brand, as well as the history and heritage of Mexico itself.

The four finalists of Tim Ward of Alvino’s in Newcastle, Alexander Taylor of 10 Feet Tall, Cardiff, Steve Lawson of MASH Steak in London and Ciaran Russell of The Tippling House, Aberdeen were invited to the final of the competition at Northern Restaurant & Bar in Manchester where each competitor was asked to re-create their drink to the waiting judges, including Chris Grimes of Bitten Magazine, Paul Murphy of The Whisky Business in Liverpool and Jack Rackham, Commercial Director of Emporia Brands, the tequila brands UK Distributor.

L-R Paul Murhpy, Alexander Taylor, Jack Rackham
(L-R) Paul Murphy, Alexander Taylor, Jack Rackham

After impressing the judges and crowd with ‘Don Agustin’s Daisy’, Alexander Taylor of 10 Feet Tall, Cardiff just edged the incredibly close final by paying tribute to the late Don Augustin and Mexico’s traditional use of Marigold flowers, which are both floral and earthy, to grieve the passing of loved ones. Combining Casco Viejo Reposado, Suze Saveur D’Autrefois, Luxardo Amaretto, yellow pepper and lime with a garnish of flamed orange zest and scattered marigold petals, Alex has won himself a visit to Arandas, Mexico as the guest of Tequila Casco Viejo, which has previously beaten off the challenge from the World’s finest tequila brands by winning gold and being rated ‘outstanding’ by the International Wine and Spirit Competition.

Jack Rackham has said “the standard of the presentations and the quality of the drinks was absolutely first class. Separating the finalists was an incredibly tough job but in the end we unanimously agreed that Alex was the deserved winner and I look forward to welcoming him to Casa Camerena distillery”.

Northern Restaurant & Bar is the biggest hospitality show in the North. The show’s Spirit Room is the largest curated selection of spirit brands on show outside London. As well as the Casco Viejo cocktail competition, the Drinks Live theatre featured a line-up of tutored tastings and masterclasses from some of the best names in the business.

Don Agustin's DaisyAlexander Taylor, 10 Feet Tall, Cardiff

Don Agustin’s Daisy

45ml Casco Viejo Reposado
10ml Suze Saveur D’Autrefois
10ml Luxardo Amaretto
5cm Yellow Pepper
25ml Lime

Shake all ingredients hard and fine strain into a chilled coupe. Garnish with a flamed orange zest and scattered marigold petals.

Emporia Brands Release Their Festive Cocktail Recipes

PX Reserve

Here at Emporia Brands HQ, we asked a number of our award-winning brands to send us across their festive recipes, perfect to impress your friends and family with.

Ron Prohibido – ‘the forbidden rum’ – is a unique premium Latino rum from Mexico. Made in a traditional 12 year solera with a unique combination of column still rums, Ron Prohibido was, in the 17th century, shipped in used sweet wine barrels to Spain where the distinctive sweet and bitter taste it acquired during the voyage was much appreciated…so much so that local producers in Spain persuaded King Felipe V to ban it – hence “prohibido”, the forbidden rum. Now, over 300 years later, this delicious rum is available in the UK for the first time.

Try their simple ‘Prohibido’:

Glass: Mug

Ingredients:

60 ml Ron Prohibido
2 tsp caster sugar
½ cup hot fresh coffee
1 cinnamon stick
Orange zest

Method:

Stir the coffee and sugar until the sugar dissolves. Stir in Ron Prohibido and add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated chocolate and grated orange zest.

 

Prohibido
Prohibido

Osborne is one of the oldest and most prestigious wine and spirit producers in Spain. Founded in 1772 by Thomas Osborne Mann to supply sherry to the UK, it remains 100% family owned, and is now run by the seventh generation.

The brightest vinous jewels in Osborne’s considerable crown are the very old rare sherries (vors). these are exceptional sherries from very special soleras, all of which were established nearly two centuries ago, and the solera for Sibarita is in fact the oldest in Jerez, dating back well over 200 years to 1792. These precious sherries have found worldwide acclaim, and are found on the lists of top restaurants around the world.

Try out their ‘PX Reserve’ recipe:

Glass: Coupette

Ingredients:

40 ml Chairman’s Reserve
10 ml Osborne PX
2 dash Angostura

Method:

Stir all the ingredients within a mixing glass over ice, then strain into a coupette.

 

Founded in 1874, Gabriel Boudier is a family owned company famous around the world for its fruit liqueurs which are used by Michelin star chefs and in top cocktail bars in over 140 countries. Gabriel Boudier uses only the finest quality fresh fruit in its liqueurs with no artificial colourings, flavours or additives. In a unique process, the fruit is frozen immediately it is picked and then macerated six times a year to ensure the optimum freshness without oxidation.

Try their ‘Fruits of Dijon’ recipe:

Glass: Rocks

Ingredients:

30 ml Gabriel Boudier Ginger
50 ml Distil No.9 vodka
50 ml Cranberry juice
1 dash Angostura

Method:

Shake all the ingredients within an ice filled shaker and strain over a ice filled rocks glass. Garnish with cherry stick.

Ron Prohibido, Gabriel Boudier and Osborne PX are all available from all leading retailers including Whisky Exchange, Latitude, Gerry’s, Corks Out and Wine Rack.

For more information on all these brands and Emporia Brands, please visit http://www.emporiabrands.com

Follow Emporia Brands on Twitter @EmporiaBrandsUK or Facebook at www.facebook.com/EmporiaBrands

Follow Ron Prohibido on Twitter @RonProhibido or Facebook at www.facebook.com/RonProhibidoUK

Follow Gabriel Boudier on Twiiter @Gabriel_Boudier or Facebook at www.facebook.com/GabrielBoudierUK