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St Patrick’s Day Launch for The Cold Irishman Competition

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This St Patrick’s Day, 17th March 2017, sees Walsh Whiskey and UK Importer Emporia Brands come together for the UK’s first ever cocktail competition involving The Irishman whiskey.

Focusing on The Irishman Founder’s Reserve expression, both companies are on the lookout for the best innovative twist on their signature serve, The Cold Irishman. With the original recipe seeing a blended combination of The Irishman Founder’s Reserve, coffee, half and half and sugar syrup, the competition throws open a variety of options to impress the Walsh family of Bernard and Rosemary.

The award-winning Walsh Whiskey are offering an exclusive trip to their new distillery ‘Royal Oak’, with the chance to experience the range of expressions first hand, as well as the immersive opportunity of a VIP distillery tour located in the heart of barley-growing country, framed by two-hundred-year-old might oaks on the banks of the goodly River Barrow in Ireland’s Ancient East.

With a minimum of 35 ml of The Irishman Founder’s Reserve needed, and a maximum of 5 ingredients (including the base whiskey and excluding garnish) allowed, bartenders also need to explain their inspiration as part of their submission.

To enter, bartenders are asked to submit their details and cocktail recipe to the online registration form located at http://www.emporiabrands.com/coldirishman

Entries will be open from 17th March until 12th May, in which a blind judging will take place of all submissions by some of the top industry figures in whiskey, as well as an Emporia Brands representative visiting the venue to experience the recipe first hand, with the winner announced on 19th May, the day before World Whisky Day. The winner will win the trip to Royal Oak later in 2017 where they will re-create their winning recipe to the Walsh Family, VIP’s and journalists within the distillery itself.

#ColdIrishman

For more information on Walsh Whiskey, please visit http://walshwhiskey.com or follow on Twitter @WalshWhiskey, Facebook at /walshwhiskey and /TheIrishmanWhiskey and Instagram at http://www.Instagram.com/walshwhiskey

Swedish Brand Virtuous Vodka Launches To The UK On-Trade

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Virtuous Vodka, a high-quality Swedish vodka made from 100% organic, natural ingredients will launch to the UK on-trade with a portfolio of four flavours: Blond, Bitter Lemon, Raspberry and Ginger. Made using a base spirit of Swedish rye, and with no added sugars or aromas, Virtuous Vodka prides itself on only using the best ingredients and methods to produce flavours that are natural and genuine. The result is a grown-up and authentic take on the flavoured vodka category, ideal for mixing in long drinks and cocktails.

Available in 700ml bottles Virtuous Vodka is column-distilled once and unfiltered to render a smooth and well balanced flavour. The resulting Virtuous Vodka Blond has a sweet, peppery scent reminiscent of fresh baked bread and light notes of fruit. Pure and smooth on the palate, there is a fresh, sweet bitterness and touch of spice, with a short and delicate aftertaste.

To create the flavoured varieties only natural, organic ingredients are used. They are added during a maceration process before the vodka is gently filtered, the resulting flavoured vodkas stay true to the flavour profile of the original ingredients, providing a departure from synthetically flavoured spirits:

Virtuous Vodka Raspberry
Flavoured with organic raspberries A rich scent of aged raspberries leads to a striking and ripe taste, whilst a certain acidity and sweetness from the fruit balances the vodka. Matures with time to develop a more complex flavour, with less acidity.

Virtuous Vodka Bitter Lemon
Flavoured with organic lemon peel Intense aroma with a sharp and sweet fragrance, the complex taste of lemon-zest elevates the vodka. The juxtaposing flavours of sweetness from the zest and bitterness from the peel results in a modern lemon vodka reminiscent of bitter marmalade.

Virtuous Vodka Ginger
Flavoured with organic ginger A full and aromatic scent of fresh ginger is complimented by a strong and spicy flavour that carries a certain amount of heat.

Like any natural flavour, Virtuous Vodka’s flavoured varieties have an indefinite shelf life, a testament to the authenticity and realness of its ingredients and something founder Claes Stenmark sees as a strength, not a flaw. On the launch he comments, “As a company we believe in three things: true flavours, sustainable business and braveness, and that’s how we produce our vodkas. We’re excited to be launching in the UK at a time when venues and customers alike are looking for something authentic and honest, something we always strive to be. We only say yes to the real deal and no to stuff created in laboratories. Most importantly our vodka is made to taste, not to last.”

With its natural flavourings, commitment to only using organic ingredients, and fresh approach Virtuous Vodka is an exciting addition to the vodka category.

Havana Club Introduces The Second Edition In The Tributo Collection Of Prestige Rums

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Havana Club, the global leading rum in the super-premium and above category[1], has released Havana Club Tributo 2017; a new prestige sipping rum blended from the finest aged rum reserves. The second instalment of the Tributo Collection, a series of the finest rums from Havana Club’s aged reserves, was unveiled at the Cuban Habanos Festival last week and will have a limited release of 2,500 bottles globally.

Havana Club Tributo 2017 has been crafted by Asbel Morales, Havana Club Maestro del Ron Cubano, from a new blend of hand-selected base rums and a decades-old ‘aguardiente’ – or spirit base. The ‘aguardiente’ is at the heart of this rum, and has been enhanced by maturation in barrels that are over 80 years old. The result is an exceptional rum with a distinctive dry note and an intriguing array of flavours, highlighting and paying homage to the finest Cuban sugar cane. The 2017 edition is bottled at 40% ABV, with an amber glow and flavours of chocolate, tobacco and coffee.

Following the success of the 2016 edition, Havana Club Tributo 2017 demonstrates a new style of Cuban rum, showcasing the richness and variety of styles found within the authentic Cuban rum category. The new expression is on sale in six extra markets this year, totalling 16, from March at the RRP of 350 EUR per 70 cl.

This unique blend of Havana Club’s exceptional rum reserves honours the passion and knowledge of the Maestros del Ron Cubano, a role that has recently been declared a Cultural Patrimony of the Cuban nation by the Culture Ministry in Cuba. As such, each bottle of Havana Club Tributo is individually numbered and adorned with the signature of Havana Club Maestro del Ron Cubano, Asbel Morales. The outer packaging will entice rum connoisseurs and spirits drinkers alike with luxury green gold cues evoking the sugar cane lands used for generations in the production of authentic Cuban rum.

Asbel Morales comments: “The extensive reserves at the Havana Club distillery provided us with a wealth of luxurious aged rums to experiment with. By blending together a decades-old aguardiente and our precious rums, we have achieved a totally new rum experience that is lively and complex, with a remarkable dry taste imparted by the original Cuban sugar cane character of the aguardiente. Havana Club Tributo 2017 celebrates the craftsmanship at the heart of the production of premium rum, from the cane to the cask, and we hope rum drinkers around the world will enjoy it.”

Nick Blacknell, International Marketing Director at Havana Club International, adds: “We are delighted to have launched the latest edition in the Havana Club Tributo Collection and we look forward to building on the success of Tributo 2016. With only 2,500 bottles of Havana Club Tributo 2017 being released worldwide, we expect the expression to be popular among global rum and dark spirits connoisseurs who are looking for the next authentic Cuban rum to add to their repertoire.”

St Lucia Distillers Set to Travel Around the UK

Distillers-Final-LogoThis March and April, UK distributor Emporia Brands have put together a calendar of events involving its award-winning St Lucia Distillers range, after the initial success of last year’s programme.

Brand Ambassador Dave Marsland and the Emporia Brands team will be touring fifteen cities as they bring together the Chairman’s Reserve range, which includes Gold, Spiced, White Label and Forgotten Cask, the Admiral Rodney, and an edition of premium expression 1931, plus a selection of the distillates from which they are blended.

In 1931, the Barnard family founded a distillery at Dennery, St Lucia. Now based on the other side of the island at Roseau, the distillery has been considerably modernized and new technologies and improvements constantly incorporated. The installation of pot stills in 1998 added considerably to the variety of rums being produced in this highly regarded distillery which received the accolade of Individual Distiller of the Year at the International Spirits Challenge, one of six trophies received in six years – a unique achievement.

With the premise of a flavour experience, the tour sees an approach to the range that offers bartenders and key industry figures invited to not only learn about St Lucia, but ideas on how to embrace the versatility of St Lucia Distillers, from the Spiced variety to the rare 1931.

Cities on the tour include Manchester, London, Leeds, Brighton, Liverpool, Birmingham, Nottingham, Leicester, Newcastle, Cardiff, Reading, Edinburgh, Dundee, Aberdeen and Glasgow, with Emporia Brands looking to strengthen their campaign as they look ahead to the next instalment of the ‘Chairman’s XI’ with their ever-expanding sales team seeking out some of the UK’s best and brightest to follow in the footsteps of some of the industries key figures, including Lyndon Higginson of The Liars Club in Manchester, Danny Murphy of Aloha in Liverpool and Adam Binnersley of the MOJO Group.

Places are limited for each session, due to the rarity of gaining the exclusive 1931 and distillates for the tasting’s. To secure your place, please contact Dave Marsland at dave@emporiabrands.com, stating the session you wish to attend from the list below.

Manchester       Mojo’s, 9th March, 1:30pm

London                 Burlock, 15th March, 2pm

Leeds                    Mojo’s, 15th March, 1:30pm

Brighton              Oki Nami, 21st March, 1pm

Liverpool             Maya, 23rd March, 1:30pm

Birmingham       Island Bar, 4th April, 2pm

Nottingham       Brass Monkey, 5th April, 3pm

Leicester             The Queen of Bradgate, 6th April, 2pm

Newcastle          Alvino’s, 11th April, 1pm

Edinburgh           Reekie Tiki, 16th April, 4pm

Cardiff                  The Dead Canary, 21st April, 2pm

Aberdeen           Bos’n, 23rd April, 3pm

Dundee                 Draffens, 24th April, 4pm

Reading                               Milk, 26th April, 2pm

Glasgow              Distill, 26th April, 4pm

 

Follow Chairman’s Reserve on Twitter @ChairmansUK, Facebook at www.facebook.com/ChairmansReserveUK and Instagram at  www.instagram.com/chairmansreserveuk

Follow Emporia Brands on Twitter @EmporiaBrandsUK, Facebook at www.facebook.com/EmporiaBrands and Instagram at www.instagram.com/emporiabrands

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.

Dandelyan At Mondrian London Wins UK’s Best Bar At The Return Of The CLASS Bar Awards

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On Tuesday February 21st, CLASS magazine announced its highly anticipated CLASS Bar Awards 2017.

The awards, which debuted in 2003 have returned under new owners Agile Media – founders of The World’s 50 Best Bars – reassuming their place as the premiere UK bar industry celebration.

Representatives from the UK’s leading bars attended the Awards yesterday (February 21st) at One Marylebone in London, along with internationally renowned personalities. Judged by industry experts from across the country, the CLASS Bar Awards recognises the talent, achievements and diversity of the UK bar scene.

Dandelyan at Mondrian London, by Iain Griffiths and Ryan Chetiyawardana, was the overwhelming choice of the CLASS collective (the 85 expert judges that voted), with the bar picking up gongs for Best Bar in the UK, Best Hotel Bar and Best Drinks Menu.

Offering innovative drinks centred on the theme of Modern Botany, immaculate service and views of the Thames, Dandelyan won four of the five categories it was shortlisted for.
Aidan Bowie, Head Bartender at Dandelyan and a past winner of Diageo World Class, topped the Bartender of the Year vote, ahead of James Bowker of The Edgbaston in Birmingham and Marcis Dzelzainis of Sager + Wilde, Bethnal Green, London.

Edmund Weil and Rosie Stimpson, owners of London music and cocktail venues Nightjar and Oriole, also saw a number of their team win supporting awards. Oriole’s Ivana Popovic was named Front of House Star of the Year and the bar’s Ivano Filippi took Bar Back Star. A third award for Oriole came in the form of Bar Food Menu of the Year, with its South American-Asian inspired menu edging ahead of that of Liverpool’s Filter + Fox and Oskar’s Bar of London. While Nightjar won Best Social Media Initiative.

Weil and Stimpson also celebrated with their partners at Swift, Bobby Hiddleston and Mia Johansson, after the venue took New Bar of the Year, ahead of Bath’s The Dark Horse and London’s Black Rock. Bobby Hiddleston too won an individual award, taking home Bar Manager of the Year for his work with Callooh Callay in 2016 and latterly as a co-creator of Swift.

The Emerging Bartender of the Year category was won by Dominic Whisson of the American Bar, London, ahead of Joe Wild from El Bandito in Liverpool and Daniele Bresciani of The Churchill Bar & Terrace, London.

Cocktail of the Year, also contended by Dandelyan’s Concrete Sazerac, was won by Robusto Negroni at Bar Termini. Devised by Tony Conligiaro’s Drink Factory for the Soho bar, the Robusto Negroni uses the sous-vide technique to achieve a mellow and elegant Negroni.
Specialist Bar of the Year went to whisky venue Black Rock, owned by Tom Aske and Tristan Stephenson, taking the gong ahead of Manchester’s tequila and pizza venue Crazy Pedro’s and, Italian station-themed coffee and cocktail spot, Bar Termini.
Restaurant Bar of the Year was awarded to London’s Hawksmoor Spitalfields, beating off capital competition in the form of The Blind Pig and Edinburgh’s Bon Vivant.

Ending the night was the Lifetime Achievement award, which went to Jake Burger from bars The Distillery and Portobello Road. With venues in Leeds and London, a gin museum and gin brand, Jake Burger has spent 20 years at the forefront of the drinks business.

CLASS Bar Awards 2017 shortlists and winners

Awards voted for by the CLASS Collective (85 nationwide industry experts): 

Bartender of the Year 
– Aidan Bowie, Dandelyan, London
– James Bowker, The Edgbaston, Birmingham
– Marcis Dzelzainis, Sager + Wilde, Bethnal Green, London

………………………… ………………………… ………………………… …………..

Bar of the Year 
– Dandelyan, London
– Bramble, Edinburgh
– Satan’s Whiskers, London

………………………… ………………………… ………………………… …………..

New Bar of the Year

– Swift, London
– Black Rock, London
– The Dark Horse, Bath
………………………… ………………………… ………………………… …………..

Hotel Bar of the Year 

– Dandelyan at Mondrian London
– Connaught Bar at The Connaught, London
– American Bar at The Savoy Hotel, London
………………………… ………………………… ………………………… …………..

Drinks Menu of the Year
– Dandelyan, Modern Botany 3rd Edition London
– Callooh Callay, Street Art Tour, London
– American Bar, London Menu, London
………………………… ………………………… ………………………… …………..

Specialist Bar of the Year

– Black Rock, London
– Crazy Pedro’s, Manchester
– Bar Termini, London
………………………… ………………………… ………………………… …………..
Bar Food Menu of the Year 

– Oriole, London
– Filter + Fox, Liverpool
– Oskar’s Bar, London.

……………………………. ………………………… ………………………… ……..
Restaurant Bar of the Year
– Hawksmoor Spitalfields, London
– Bon Vivant, Edinburgh
– The Blind Pig at the Social Eating House, London
………………………… ………………………… ………………………… …………..
Cocktail of the Year 

– Negroni Robusto, Bar Termini, London
– Pickering Place, American Bar, London
– Concrete Sazerac, Dandelyan, London
………………………… ………………………… ………………………… …………..

Lifetime Achievement
Jake Burger


Special Recognition Awards (entered on application and judged by a panel of 10 industry experts):

Bar Manager of the Year 

– Bobby Hiddleston, Callooh Callay / Swift, London
– Declan McGurk, American Bar, London
– Eve Vasileiadou, The Churchill Bar & Terrace, London
………………………… ………………………… ………………………… …………..
Emerging Bartender of the Year

– Dominic Whisson, American Bar, London
– Joe Wild, El Bandito, Liverpool
– Daniele Bresciani, The Churchill Bar & Terrace, London
………………………… ………………………… ………………………… …………..
Bar Back Star of the Year 

– Ivano Filippi, Oriole, London
– Habtom Temesgem, The Churchill Bar & Terrace, London
– Timoteo Martao, Oblix, London
………………………… ………………………… ………………………… …………..
Front of House Star of the Year

– Ivana Popovic, Oriole, London
– Harry Kladis, The Churchill Bar & Terrace, London
– Emily Shuttleworth, London Cocktail Club, Bethnal Green, London
………………………… ………………………… ………………………… …………..
Social Media Initiative of the Year
– Nightjar, London

– Bar Termini, London
– Aqua Shard, London
………………………… ………………………… ………………………… …………..

Glen Moray Celebrates Their 120th Anniversary Year

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120 years of single malt whisky making history at the Glen Moray distillery, at the heart of Scotland’s Speyside region, is celebrated throughout 2017.

The first drops of spirit ran from the copper pot stills at Glen Moray on the 13th September 1897. Over the last 120 years, just five men have had the honour of being “Master Distiller”. The men who have made Glen Moray great.

The current Glen Moray distillery was originally developed as the Elgin West Brewery in 1830 and produced several local ales before redevelopment into a fully functional single malt distillery sixty-seven years later when The Glen Moray Glenlivet Distillery Company Limited was formed on the 27th January, 1897. Handwritten ledgers show the first spirit run being made on the 13th September, 1897 using all local barley.

The early 1900’s were turbulent times for malt whisky across Scotland, followed by the onset of World War One, enforced constriction of the production of malt whisky by the Pot Still Malt Distillery Association of Scotland in the early 1930’s and World War Two.

Expansion continued during the 1950’s and Glen Moray Single Malt Distillery has recently undertaken expansion works so that the production capacity has grown to 6.5mla. Additional maturation warehouses have been built increasing the storage capacity from 90,000 barrels to 250,000 barrels.

Graham Coull, current Glen Moray Master Distiller, took over the helm in 2005 and continues the tenacious, innovative stewardship, which has remained very much at the heart of the distillery since spirit first flowed from its stills.

To celebrate the 120th Anniversary, Glen Moray are introducing “Mastery” special release crafted by the fifth Master Distiller, Graham Coull, using whisky from five distinctive vintages, matured in a variety of fortified wine casks across the different decades.

Tullamore D.E.W. Reignites Irish Tradition With New Signature Serve – ‘D.E.W. & A Brew’

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Tullamore D.E.W. – the original triple distilled, triple blend Irish Whiskey – is reinvigorating the Irish custom of sipping a beer and whiskey, side by side, to unlock the complementary flavours in each with new serve, ‘D.E.W. & A Brew’.

Tullamore D.E.W. is a triple distilled, triple blend of all three types of Irish whiskey – Single Malt, Grain and Pot Still whiskey. This blend of all three types of triple distilled whiskey, in particular the Single Malt, gives Tullamore D.E.W. complexity and a unique sweet smoothness that is perfectly paired with beer’s bitter bite. John Quinn, Tullamore D.E.W. Global Brand Ambassador, commented: “Beer and whiskey are malt cousins, because malted barley is a raw ingredient in both; so, sipping whiskey alongside a beer is the best way to unlock new flavours for an evening full of true character.” He continued: “The recent growth in popularity of craft beer makes this the perfect time to introduce D.E.W. & A Brew. Tullamore D.E.W. unlocks different flavour combinations depending on the type of beer it’s served with. There are a lot of great beers on the market right now and great beer loves Tullamore D.E.W.”

In London, Tullamore D.E.W. has partnered with ETM Group where Tullamore D.E.W. will be served with Longarm ‘Birdie Flipper’ Irish Red Ale. Consumers can enjoy the combination in bars such as Greenwood, Jugged Hare and Botanist Broadgate Circle for a chance to win a VIP ‘D.E.W & A Brew’ masterclass. Available from 1st March, full list of venues can be found at http://www.etmgroup.co.uk.

Whiskey and beer have been made side by side in Ireland since monks started to distil their ‘table beer’ to make whiskey. Also, the Daly family, who first employed Daniel E. Williams at Tullamore, brewed local beers alongside their whiskey. Over time, it was noticed that these ‘malt cousins’ were not only convenient to make together, but they formed a fine partnership on the palate. The sweetness of a “ball of malt” (whiskey) complemented the bitterness of their regular “pint of plain” (beer). To enjoy the two side-by-side became a common practice in bars across Ireland. Tullamore D.E.W. has worked with beer experts to create a guide to the complementary flavours unlocked by D.E.W. & A Brew. It reveals, for example, that Irish stout highlights ‘the spiciness and complexity of Tullamore D.E.W.’, while Tullamore D.E.W. ‘highlights the zesty dry tones’ of India Pale Ale.

The launch of D.E.W. & A Brew follows several recent award-winning new additions to the Tullamore D.E.W. range: Tullamore D.E.W. 14 Year Old Single Malt, Tullamore D.E.W. 18 Year Old Single Malt, Tullamore D.E.W. Cider Cask Finish and Tullamore D.E.W. TRILOGY. The new signature serve is Tullamore D.E.W.’s next step in providing a whiskey experience of true character suitable for every occasion and every whiskey drinker.

The signature serve launch will focus mainly on Bristol with outlets such as Tobacco Factory, Steam and Butcombe Brewery Pubs stocking the serve from March onwards.

Beefeater 24 To Launch A Stylish New Look

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Beefeater, the world’s most awarded gin*, has unveiled a sophisticated new bottle design for Beefeater 24. The new red glass bottle reflects the product’s super-premium quality and will increase its visibility on shelf.

The super premium gin category has seen a continued period of growth and the new bottle has been developed in response to evolving consumer demand. The sleek design will make the product stand out against competitors while reinforcing the differences between Beefeater 24 and Beefeater Dry. It will also help Beefeater to attract new consumers looking to explore the super premium gin category. Inspired by the Arts and Crafts movement of the 20th Century, the decoration mirrors the super premium gin’s 12 botanicals, which were carefully selected by Master Distiller Desmond Payne following two years of experimentation. The filigree on the bottle is unique to the Royal Dalton factory that was located next to the original Beefeater distillery.

The bottle’s eye-catching red colour pays homage to one of the UK’s oldest crown jewels, the 170-carat Black Prince’s Ruby centrepiece in the Imperial State Crown. Similarly to Beefeater, the history of the precious stone is intertwined with the Tower of London and the Yeoman Warders who guard it. The figure of a Beefeater has been introduced alongside the authentic signature from Beefeater founder, James Burrough. The Tower of London raven, which is historically said to protect the crown, is clearly visible on both the front and reverse of the bottle.

Global Brand Director for Beefeater, Eric Sampers, comments: “Our new Beefeater 24 design will capture the consumer’s attention, with a striking red colour which makes it clearly stand out from its competitors. Beefeater 24 is a very special gin – created by the world’s most experienced Gin Master Distiller, Desmond Payne – and we want people to know just from looking at the bottle that there is a high-quality liquid inside. The updated look will appeal to consumers who are keen to explore the growing super-premium gin category as well as existing Beefeater 24 fans.”

The new bottle design for Beefeater 24 has been available in Czech Republic, Bulgaria, Slovenia, Sweden, Netherlands and France since October, with a revised RRP at 39USD. It was then rolled out to Andorra, Portugal, Germany, Thailand and USA in November and Morocco, New Zealand, Norway, UK and South Africa in time for Christmas in December.

North East Distillery Launch First Gin of Limited Edition Range

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Poetic License Independent Small Batch Distillery kick off range of one-off spirit products ‘The Rarities’ with an Orange Blossom Gin.

As you would expect from the name, this gin offers a strong aroma of orange and is zesty, refreshing yet floral on the palate. It’s slightly sweeter than a typical gin with its hints of vanilla and a lingering citrus finish.

The Rarities are set to be a one batch distillation of whatever the creative chaps at Poetic License fancy making. There will only be a few hundred bottles of each and when they’re gone, they really are gone!

“We like to indulge in our creative side and wanted drinkers to be able to enjoy more of our experimental concoctions with us. Hence, The Rarities was born” explains Luke Smith, Poetic License’s distiller.

“Orange Blossom is a beautiful flavour that we knew we wanted to use. We experimented with it in vodka but actually felt the flavour sat very well in with the juniper of gin. It’s an uplifting drink that stirs up the vibes of the lighter, warmer months. It drinks really well with Mediterranean tonic and an orange peel and rosemary garnish.”

Located in the North East, Poetic License Independent Small Batch Distillery launched in 2015. They make their award-winning spirits on 500L still, Gracie, which is based in a bar of the same name. They have 3 core products (Northern Dry Gin at 43.2%, Old Tom Gin at 41.6% and Graceful Vodka at 40.4%) and well as always having a seasonal offering available; at the moment, this is their Fireside Gin with flavours of mulled winter fruits.

Future products for The Rarities are still under-wraps but Luke did say “We have lots of ideas, so keep your eyes on our social media for more information and, if you see them, make sure you grab them while you can!”

Orange Blossom Gin Rarity will be available to from the start of February with pre-orders now being taken.

Buy online now at http://www.poeticlicensedistillery.co.uk or for trade sales enquiries please contact Beth Race on 0191 5103564 or beth@poeticlicensedistillery.co.uk