28 minute read
THE SCOOP
THE
SCOOP
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CENTURIES OF STYLE
Grolsch beer is in the fortunate position of having four centuries of experience to draw on.
Started in 1615, this is a beer which has seen historic events come and go – and managed to outlast and outwit them all. It has “an uncompromising commitment to brewing beers of true substance”, its PR company states in its most recent release.
It’s also just undergone a brand redesign – and central to Grolsch is its distinctive swing-top bottle, even though it’s available in a host of different formats the world over.
To remind consumers of its heritage, the Netherlands based brewer will showcase the brand stories and symbols it was built on, through a striking new re-design and branding.
CHASE AWAY THE CHILLS
The Mamas and the Papas sang about all the leaves being brown and the skies grey, but that’s the reality of South Africa in winter.
Stellenbosch’s Momberg family of Middelvlei know that in winter wine thoughts turn to red. And to meet the changing demand they have released the 2018 vintage of Middelvlei Cabernet Sauvignon.
Winemaker Tinnie Momberg described the wine as velvety smooth and superbly balanced. Its intense dark cherry and cassis flavours intermingle with supple tannins, resulting in a piquant, lingering aftertaste.
Before being harvested, the grapes grew on vines planted in 1990. Winemaking took place in February 2018 and the robust red spent just shy of a year (11 months) in a combination of older French and American oak barrels.
What other advice do the Mombergs have for appreciating this wine? A warm fire – either braai or indoor – with a tasty hamburger or possibly slow cooked beef or lamb potjie.
With its heavyweight green glass, tactile deep embossing and characteristic “poppable” top, it’s the ultimate symbol of the uncompromising spirit behind Grolsch. Created by UK based brand design agency, OUTLAW, the new look Grolsch design elevates the swing-top to the central icon of the brand, placing its silhouette at the heart of the identity.
The Grolsch logo has been redrawn to be reminiscent of the brand’s original hand-painted signs, returned to its heritage red and placed on a clean white disc, something which is already familiar since it’s what appears on the ceramic bottle stopper.
One of the brand’s earliest advertising lines, “Vakmanschap is Meesterschap” (meaning “Craftsmanship is Mastery”) returns to the pack alongside the 1615 date.
“Grolsch has twice the history of most other beers, it is doubled brewed and has double the flavour, said Paul Cornell, Global Head of Grolsch. “We have to be as distinctive at shelf and in hand, our new design does this and more.
“It leverages a tighter suite of bold, simple design codes, all drawing their meaning from our past. We will use this across packaging, in bar dispense and on Point Of Sale. These assets will allow us to behave with typical Dutch boldness wherever we go, arming Grolsch to win internationally.”
Post coronavirus lockdown consumers can expect to find Grolsch back in TOPS at SPAR, restaurants and bars countrywide in the iconic 450ml swing-top bottle, 500ml can and standard 330ml green bottle.
MUCH ADMIRED
Two South African producers have made it to the Top 50 list of the Drinks International magazine’s World’s Most Admired Wine Brands. Kanonkop, the family-owned Stellenbosch winery which has been making wine since 1973, and Bruce Jack Wines, started in 2005, are the two singled out for this honour, alongside some of the world’s best producers. Kanonkop was ranked 32 and Bruce Jack 43, a first time entry.
The magazine hasn’t randomly selected them but relied upon data gathered by market research specialists, Wine Intelligence. They polled wine experts, global drinks buyers and other industry professionals from 48 countries.
Drinks International editor Martin Green said: “There are thousands of wineries vying for attention on a global basis, but just 50 elite brands have made the cut. To win a place on this prestigious list is a tremendous achievement, as there are a number of fantastic producers that missed out.”
Kanonkop are riding the crest of a wave, having won a special award from the International Wine & Spirits Competition (IWSC) as its top performing producer in the IWSC’s 50 year history a few months ago. Kanonkop Paul Sauer 2015 was also the first ever South African wine to be awarded a perfect 100 point score.
Stir Creativity in every glass
We are passionate about producing the finest gin possible; which is why the creation of Bombay Sapphire is truly unique. Whilst ordinary gins boil their botanicals directly in the spirit to achieve their flavour, the taste of Bombay Sapphire is created through the Vapour Infusion process.
The 10 precious botanicals used in our gin are held separate from the spirit in perforated copper baskets, and when the heated vapours rise, the distinctive flavour of the botanicals are released. The result? A complex aromatic liquid that delivers a broader, more balanced flavour.
Bombay & Tonic
INGREDIENTS: 50 ml Bombay Sapphire 100 ml Premium tonic water Lime wedge Ice hand chipped
METHOD: 1. Fill balloon glass to the rim with good ice. Stir until frosted 2. Strain excess liquid from glass. 3. Pour Bombay Sapphire over ice and squeeze lime (with pith removed) over drink. 4. Stir drink to acclimate contents 5. Tilt glass and pour chilled
TONIC water down side of glass and lift once gently using a barspoon.
GERMAN RECOGNITION FOR KLEINE ZALZE
German wine competition Mundus Vini was one of the last international events to be held before the global pandemic took its toll on mass gatherings of any sort.
Stellenbosch wine producer Kleine Zalze received the very welcome news that its efforts to make the best wines possible were recognised and it was awarded the title of Best Producer: South Africa at this global competition.
The accolades included no less than six gold medals. These comprised four Kleine Zalze Vineyard Selection wines, the Chenin Blanc 2019, Chardonnay 2019, Sauvignon Blanc 2019 and Shiraz 2017. Gold also went to two Family Reserve wines, the Shiraz 2016 and Cabernet Sauvignon 2016. To top it all, the premier award of Best of Show South Africa Red went to the 2016 Kleine Zalze Family Reserve Shiraz and of course then the big announcement of Best Producer: South Africa.
Based in Germany, Mundus Vini sees 11 000 wines submitted every year from across the globe for assessment by its international panel, which comprises oenologists, sommeliers, specialty retailers, journalists and scientists. Every year the results are revealed ahead of ProWein, the world’s leading wine trade fair held annually in Düsseldorf. The event draws some 6 900 exhibitors from 64 countries. The 2020 event was cancelled because of the pandemic.
“Being named Best Producer: South Africa at Mundus Vini will always be a significant achievement,” said Kleine Zalze owner and managing director Kobus Basson. “The spread of awards once again highlights the quality of our terroir and grapes and the dedication of our viticulturist and winemaking team that enables excellence across price points and grape varieties.
“Furthermore, this kind of recognition underscores our premiumisation strategy to which we are committed through substantial investment in our vineyards, process and people,” he added.
GIVING FOR A GOOD CAUSE
In just seven years the Cape Wine Auction has collectively raised more than R105 million for educational charities in and around the South African wine industry.
The 2020 event, a lavish event attended by philanthropists with deep pockets and an appreciation for wine, was held at Boschendal wine estate in February and raised R17 million.
In the words of Cape Wine Auction Trust chairman, Raymond Ndlovu, “The annual Cape Wine Auction event affirmed our collective belief that this is a unique oasis of hope and inspiration for the future of the Cape Winelands, in particular, and our beloved nation as a whole. We are truly humbled by, and grateful for, the overwhelming generosity of all our bidders and donors, yet again. Thank you, siyabonga, baie dankie”. Darielle Robertson, director of The Cape Wine Auction added: “It was a very special two days and we were delighted to have people like Ryk Neethling, Minnie Dlamini and chef David Higgs – who designed the menu for the Saturday night dinner – joining us. The guests on both nights were remarkably generous and helped us reach that R100 million mark we were aiming for. We’re extremely proud of the fact that the money raised will support our education partners so they can continue with their important work to make meaningful and tangible differences in the careers of all the young learners.”
Top lots included eight Gift of the Givers lots which went for a combined amount of just under R4 million; a VIP experience in California’s Napa Valley Wine Country, courtesy of Vilafonté, which was sold for R1,1 million; a seven-day sailing expedition for eight in Indonesia, which also sold for R1,1 million and three pieces of work from internationally acclaimed South African sculptor Anton Smit’s Agapé Effervescent series which went to the highest bidder – again for R1,1 million. Other highly-contested lots included accommodation for six guests for three night stay at a private villa at Ellerman House as well as dinner with Dom Perignon and FYN on top of Table Mountain with chef Peter Tempelhoff, and a unique Lionel Smit print – all for R900 000; and a once in a lifetime drive experience on ice, at the Jaguar Land Rover Ice Academy in Arjeplog in Sweden, which lies at the very edge of the Arctic Circle, which sold for R600 000.
Andy Watts – World
Whisky Brand Ambassador of the Year
ECO-FRIENDLY DISTILLING
South Africa has only been making whisky for less than four decades – but already it’s ranked alongside the best in the world, as was demonstrated at the announcement of the 2020 Whisky Magazine’s World Whisky Awards in March.
Master Distiller Andy Watts was acknowledged as an Icon of Whisky as Global Brand Ambassador of the Year while the James Sedgwick distillery in Wellington took the title of Global Icons of Whisky Sustainable Distillery of the year.
It was fitting that both awards were made since the overall greening and sustainability of the production facility has long been a pet project of Watts’. CHEERS magazine did an interview with the Master Distiller in 2018 when he spoke about recycling, distribution of spent grains and mash for cow feed and carbon dioxide recovery during the fermentation process.
Speaking after the announcement, Watts commented that South African whiskies and distilleries are rapidly gaining global recognition for their trademark innovation and ingenuity.
“Whisky making is still a relatively young discipline in South Africa, but it has evolved by leaps and bounds in only a few decades. When we started making whisky locally, the aim was to get as close as possible to a traditional Scottish style of whisky – because that was what consumers were looking for. However, over the years, Three Ships Whisky gradually moved away from this tradition, producing cask finishes and that made it unique to the region. As this continued, the brand and industry started to develop its own identity which was rooted both in the old tradition and new innovation.”
Watts explained that as local whisky distillers innovate and find new ways of utilising the unique resources of the country, South African whiskies would continue to develop exceptional identities. “Today we are seeing South African distillers produce both grain and malt whiskies on par with – and better than – global competitors. We are very much at the forefront of this, and the global recognition is a proud representation of what can be achieved. Three Ships whisky was the first local brand to experiment with new techniques and a new identity, and it is still evolving with each passing year.”
QUEEN OF GRAPES
The noble white grape Chardonnay has had a bit of a rollercoaster ride over the past two decades.
There used to be a saying in wine circles: ABC – or Anything But Chardonnay. That has changed, however, as styles have become lighter and the wines less ponderous and heavy with oak.
South African producers are known to make Chardonnay in styles which are bright, refreshing and fruity while still offering body, substance and structure from a certain amount of time maturing in oak.
A great example of this is the latest release of Tokara Chardonnay from the 2018 vintage. The family-owned Stellenbosch wine estate has made public a vibrantly citrus-toned example which is simultaneously refreshing and creamy, with layers of flavour and texture.
Fermented and aged in predominantly older oak barrels, Tokara Chardonnay 2018 is refreshing and pleasantly dry with mouth filling creaminess.
“Aromas of ripe quince and orange blossom spring from your glass, complemented by warming whiffs of brioche and almonds. The palate comes alive with fresh clementine, grapefruit and hints of ginger spice, melding seamlessly with the creamy, rounded texture. The Chardonnay shows immense complexity from the discreet use of oak,” said winemaker Stuart Botha.
Grapes for this wine came from Tokara’s cool climate Elgin vineyards as well as vines growing in ancient decomposed granitic soils on the foothills of the Simonsberg in Stellenbosch. It’s a perfect taste partner with fish and chicken, and a winner as an aperitif.
CHEEKY TIKI GIN
Anyone who has enjoyed a Mai Tai cocktail can attest to the appealing island tropicality of the drink. This is the sort of evocative style which Cape Town’s Noordhoek-based spirit producer Copeland are aiming for with its new Copeland Tiki Gin.
With a more than passing nod to the island inspired style of the 1950s, the classic London Dry gin shows typical juniper, lemon zest, coriander and angelica root notes but it’s distilled from a molasses base.
The fact that real pineapple, tonka bean and exotic spices such as cassia and ginger often associated with spiced rums, also form part of the popular spirit’s makeup sets it apart.
“I’ve designed gins for a few clients, some of which have won awards,” said James Copeland, owner and distiller of Copeland Spirits, “and I felt it was time for me to get in on the action and have a bit of fun.
“I didn’t want it to be a huge departure from rum and the core of the business, so I began experimenting with tropical flavours to see if we could take gin to the beach.”
“With many classic gin cocktails featuring pineapple juice, I knew this as the hero ingredient, along with juniper, would be a winning combo.”
The strong London Dry components mean it’s perfectly happy mixed with tonic and a signature pineapple garnish; dried or fresh pineapple wheel, but other exotic pairings are encouraged such as fresh juice blends or ginger ale to encourage the spice and botanicals.
STRIKING JAPANESE GOLD
Roodeberg, the legendary South African wine that has been enjoyed the world over for more than 70 years, has brought home a Double Gold medal from the 7th Sakura Japan Women’s Wine Awards 2020.
Judged solely by women in Japan with a tasting panel of 560 wine industry experts, and hailed the largest wine competition in Asia with over 4 300 entries, Roodeberg Red was awarded top honours for the 2018 vintage.
The classic red wine so beloved of South Africans is a blend of Cabernet Sauvignon, Shiraz, Petit Verdot and Tannat. Tasting descriptors include plum, cassis, pencil shavings and warm tones of tobacco and dark chocolate on a layered, nuanced palate which lingers long.
Launched in 1949, Roodeberg is a true South African original that has stood proud for decades.
NORSE HERITAGE
Centuries ago the magnificent Scottish stags and hinds lived in fear of wolves, the apex predators in the rugged Highlands.
Wolves no longer roam the Scottish Highlands but their fear-inducing reign lives on in the range of Wolfburn whiskies, handmade in a wee distillery in Thurso, northernmost distillery on Scotland’s mainland.
There’s another inspiration for Wolfburn too: the Viking heritage. The three whiskies making up the current Wolfburn range have been joined by the fourth – and final – instalment: Langskip.
By happy coincidence the whisky’s name translates perfectly from Norse to Afrikaans! Wolfburn’s strongest expression takes its name from the Norse word for longship – the Viking vessels that once dominated the north coast of Scotland. Sleek, smooth, purposeful and strong, the legacy of these ships surrounds the Wolfburn distillery – in addition to settlements and burial sites, Wolfburn’s home town of Thurso was named by the Vikings in honour of the god Thor.
Langskip, a cask-strength release (58% ABV) made from unpeated spirit aged for six years in first-fill bourbon casks, complements the previous three expressions released by Wolfburn: Northland, Aurora and Morven.
Northland was the first to market and has won an incredible six consecutive gold medals in international competitions, including the World Whiskies Award. Aurora is a sweeter expression, matured in sherry casks and highly praised by Jim Murray, while Morven is Wolfburn’s first peated whisky. “Langskip is the final chapter in our core range,” commented Distillery Manager Iain Kerr. “In my opinion it has the richest flavour of the four expressions, and being cask-strength it’s a rather special dram.”
GINSPIRATION
Warrington, in the heart of England, is not somewhere many gin lovers would be able to find on a map. It’s in Cheshire, 30 kilometres east of Liverpool – and is where Greenall’s Original London Dry Gin is made.
Its location is important because Thomas Dakin, the father of the gin, located his fledgling business there in the 18th century as it was on the river Mersey and a central location for the many canal boats carrying goods to Liverpool and elsewhere in the north.
Dakin started distilling in 1761 – and this gin has been distilled ever since. The only major change took place in 1870 when it was bought by Thomas Greenall. This is a gin which has only ever had seven distillers in its illustrious history.
Don’t know it? Well, it’s only just hit South African shores but it is in fact one of the first and original London Dry styles made.
Greenall’s is a juniper-led gin with fresh citrus notes made using the same secret recipe for over 250 years, using 100% British wheat and pure Cheshire water. The eight botanicals that make up Greenall’s Gin are handpicked with care and sourced from across the world and include Tuscan juniper berries, Moroccan coriander and Spanish lemon peel.
GUILT FREE FIZZ
Already known throughout the country for the superb quality of its award-winning Port-style wines, Calitzdorp producer De Krans has added an alcohol-free sparkling wine to its Moscato range.
The pocket friendly wine is refreshing and alcoholfree, made from 100% muscat grapes with a slight fizz added when bottled. The Muscat Nectar has lovely tropical fruit flavours with muscat tones and a balanced acidity.
Similar to the De Krans White and Red Moscato Perlé, the Muscat Nectar Alcohol-Free Sparkling will no doubt appeal to those preferring a slightly sweeter, fizzy option either on a menu or on the shelf.
Alcohol-free and de-alcoholized wines (there IS a difference) are all the new rage with wine lists expected to boom with these new categories. With the proposed 0% legal blood-alcohol level law and a general sense of zero tolerance with drinking and driving, alcohol-free and de-alcoholized wines are likely to see a rise in the future, especially in restaurants and hotels. Taking into account supporting stricter drinking and driving laws, as well as a shift in focus on a healthier lifestyle, wine farms producing an alcohol-free/de-alcoholized option seems to be the new “permission to play”.
Since De Krans first produced their Premium White Moscato Perlé in 2012, the wine has become one of its best sellers. Using the best of two worlds in Muscat de Frontignan and Muscat de Alexandrie grapes, this wine, with its balanced acidity is a refreshing, everyday wine with a slight fizz. The Perlé boasts tropical fruit flavours of litchi, apricot, muscat and honey.
SUSTAINABILITY AND TOURISM
If tourism in South Africa is to raise its contribution to GDP, expand economic opportunity and accelerate inclusive growth, it will have to tackle the issue of sustainability headon, says Margi Biggs, convenor of the annual Wine & Food Tourism Conference.
“That’s why sustainability will be a central feature of this year’s conference in September. It is also why we are introducing a sustainable tourism category to our associated
Wine & Food Tourism Awards. Called the WWF Conservation Leadership Award, it raises the number of categories in which wine and food tourism practitioners can compete from three to four.”
“With the rising awareness of over-tourism, the global trend is towards lesser-known travel destinations and in that sense, South Africa has an advantage. Nevertheless, if we are to remain at the top of our game, our wine and food tourism sector must ensure an array of transformative experiences that travellers know to be responsibly conceived and provided. Increasingly, tourists want to contribute to local efforts to promote biodiversity and protect communities.
“Rather than seeking out arm’s length experiences from the seats of their air-conditioned vehicles, they want a greater sense of participation – from volunteerism to making or doing things with community members in ways that are regenerative and that support the circular economy.
WWF-SA’s Shelly Fuller said: “Today’s travellers want to be the creator, producer and teller of their own personal sustainability stories and South Africa has a wealth of outlets for such expression. There are so many fine examples of projects to rehabilitate and protect indigenous habitat, to conserve cultural practices and traditions and to revitalise marginal communities, and many of them involve local wine and food.
“By allowing tourists to participate more directly in these initiatives, we help them forge their own narratives in refreshingly exciting and memorable ways. WWF-SA’s role is to support and reward initiatives that work towards restoring balance and reinforcing the planet’s natural defences. We are delighted to be partnering with the conference in celebrating South African excellence in sustainable tourism.”
For more information on the terms and conditions for entry in the Wine & Food Tourism Conference Awards, go to https://wineandfood. co.za/awards/.
MEMORIES OF SUMMER
The latest release of a crowd favourite has hit the shelves. It’s the Fat Bastard Chenin Blanc from the 2018 vintage, which joins its award-winning stablemates Fat Bastard Chardonnay 2018 (Winemag.co.za Best Value) and Fat Bastard Rosé 2019, a double gold medallist at the Rosé Rocks competition.
The intent with this wine was to produce a Chenin Blanc with concentrated fruit flavours and complex character utilising quality grapes. All the fruit was harvested in the early hours and the juice pressed while the grapes were still cool to help retain aroma and flavour.
As lively as a golden ray of sunshine, it all comes together in the first sip: juicy yellow peach and a hint of vanilla dance across the palate and the wine lingers with a tangy note of fresh lime on the finish. A sumptuous sip of sunshine, their marketing material promises, suggesting that it be paired with a glazed ham, smoked salmon or a Cape Malay-style prawn curry.
LOCKDOWN BLUES
Spare a thought for South African wine producers who heard 24 hours before lockdown that the industry was not considered “essential”, even though it’s an agricultural industry which contributes R49 billion to the country’s gross domestic product (GDP).
When the country shuttered its doors and instituted a travel ban many wine farms had yet to complete their harvest and hundreds of tons of grapes were still hanging on the vines.
Due to sustained lobbying and discussions by the industry body VinPro, governmental permission was granted for grape harvesting and winemaking to continue. However, that was only half a problem solved: producers were prevented from exporting their wines or fulfilling existing orders.
A further two weeks of negotiations and discussions were held – successfully – as it was announced in early April that the ban on exports would be lifted.
Wine is an industry which employs – directly and indirectly – 300 000 people. VinPro told Reuters that the lockdown shipping
ban could conservatively entail a loss of direct export revenue of more than R650 million.
“But the damage to our reputation for consistent supply … will be astronomical and will be exponentially more than this figure,” Vinpro told Reuters ahead of the lifting of the restrictions.
“On the local market the threeweek ban equates to a loss of R800 million on wholesaler level,” a VinPro statement read.
VinPro, a body which represents 2 500 wine producers and industry stakeholders, said: “The South African wine industry is truly grateful to government … for showing an understanding for the industry’s challenges through this concession.”
CONTEMPORARY INNOVATION FOR CHIVAS XV
SERIOUS WHISKY DOESN’T NEED TO BE STAID OR HIDEBOUND.
An example of challenging convention is the arrival on the scene of Chivas XV, a 15 year old blend of Scotch whisky which is intended to shake up the way people enjoy their favourite spirit.
Just say the word “Chivas” – and the unspoken second part of the name is already in everyone’s mind: Regal. Is it any wonder that synonyms for the word include majestic, dignified, splendid, superb, grand, impressive.
And this debutante is indeed impressive and splendid having been aged for a minimum of 15 years before being specially finished in Grande Champagne Cognac casks. By this last refined step in the process the whisky makers have aligned and unified two of the world’s most prestigious spirits in a seamless blend of both tradition and innovation. The result is a whisky which is rich and velvety yet typically Chivas.
It’s the perfect taste profile for a range of contemporary serves, allowing whisky fans to enjoy their favourite spirit in a whole new way – from shots to cocktails. This expression has, in fact, been created with the energy of the celebratory consumption occasion in mind.
Senior Brand Manager for Chivas South Africa, Blue Masoka, said: “South Africans love to celebrate with a glass of their favourite drink, and the Chivas XV was created for whisky drinkers to raise a glass of their preferred spirit at the next celebration. We also know that Scotch whisky fans are looking for new ways in which to enjoy their favourite drink and Chivas XV is the perfect expression to experiment with, to create new tastes, along with memorable experiences that live on long after the occasion.’’
Chivas XV, named in a nod to both the age statement and the style of traditional Cognac classification, features a contemporary new look, while also sharing the same iconic bottle shape that helps to make Chivas whiskies so recognisable around the world. Its available in an eyecatching clear bottle with a sophisticated gold outer carton, making it the perfect celebratory purchase or gift.
Chivas XV is on sale at selected TOPS at SPAR liquor stores nationwide.
TRY WITH SODA WATER
SOWING THE SEED
It’s billed as the drink to have when you’re not drinking. Seedlip is the world’s first distilled non-alcoholic spirit and it’s now available in South Africa.
Indications from abroad are that the world is at the start of a significant shift in how it drinks and global alcohol and sugary soft drink volumes are continuing to decline. Furthermore, a younger audience is shunning alcohol altogether. Seedlip is uniquely positioned to capitalise on the opportunity presented by what to drink when you’re not drinking by increasing the repertoire available to those not drinking.
Seedlip is the brainchild of Ben Branson who took his inspiration from The Art of Distillation, written in 1651. Tinkering around in his kitchen with a small copper still, he refined his distillations based on the recipes for non-alcoholic herbal remedies from the old tome.
The result is a sophisticated alternative nonalcoholic drink made using the same processes as other spirits, often using some of the same ingredients. It boasts zero calories and is sugarfree, sweetener-free and artificial flavour-free, making a Seedlip and tonic the credible adult drink for those not drinking.
Launched in November 2015, Seedlip sold out in London’s Selfridges and is available at 150 Michelin-star restaurants and the world’s top cocktail bars, hotels, restaurants and retailers across London, Barcelona, Stockholm, Berlin, Copenhagen, Milan, Stockholm, Hong Kong, New York, Los Angeles, San Francisco, Sydney, Melbourne and now South Africa.
Available in two expressions, Seedlip Garden 108 captures the essence of the English countryside with classy top notes of the handpicked peas and hay from the founder’s family farm with a complex herbal base character of spearmint, rosemary and thyme. Seedlip Spice 94 is aromatic with strong spice (all spice berries and cardamom) and citrus (lemon and grapefruit peel) top notes and a long bitters from the highest quality barks (oak and cascarilla). Both are best served with tonic or as the base for martini or sour style non-alcoholic cocktails.
NEW LOOK FOR THE GLENLIVET
It’s the genuine original single malt Scotch whisky. Every other single malt followed the path pioneered by The Glenlivet. And it’s still innovating and showing the way – this time with what has been hailed as “the most ground breaking bottle redesign in the brand’s history”.
Brand owners Pernod Ricard have been quick to reassure fans that the whisky itself hasn’t changed. The idea is to open the world of single malt whisky to a new, younger generation.
Single malt whisky was perceived to be stuffy and inaccessible, said senior brand manager for SA Blue Masoka. “The Glenlivet is on a mission to change this perception.”
Masoka said the core range within the whisky portfolio celebrated the brand’s rich history while reflecting its modern vision. “Our loyal whisky drinkers need not fear – the liquid itself remains unchanged. It’s still the same single malt you know and love.”
Each single malt in the range boasts its own elegant colour to help it stand out in the whisky category – while to celebrate the heritage of The Glenlivet, which means “smooth-flowing one”, a smooth-flowing curve has been introduced to the label to unify the collection.
While The Glenlivet 12 Year Old takes the redesign one step further, with its green glass changing to a clear bottle, The Glenlivet 18 Year Old displays a curved label printed directly onto the glass itself – an illustration of the heritage of The Glenlivet. The new pack design features the image and signature of George Smith, who spearheaded a Scotch revolution back in 1824.
DOUBLE TAKE
Survivor Pinotage brought home two gold medals for consecutive vintages from the 26th Mundus Vini Grand International Wine Awards in Germany earlier this year.
The Mundus Vini success is only the latest in a string of awards the Survivor Pinotage 2017 and 2018 have already notched up. The 2017 vintage made the cut in 2019 as an Absa Top 10 Pinotage awards while the 2018 vintage won double gold at the 2019 Michelangelo International Wine & Spirits Awards.
“We are elated by the international recognition of our Survivor Pinotage,” said head winemaker Ben Snyman. “This latest accolade shows that we are on the right track with our single-minded focus to craft site specific wines that express a true sense of place and authenticity.”
Made from 100% Swartland Pinotage grapes, both the 2017 and 2018 vintages are a hearty expression of ripe prune, plum and juicy cherries complemented by elegant notes of spice and cedar. The wines were matured for 15 months in a combination of new and older French oak barrels.
Survivor takes its name from the tale of a hardy Nguni cow that leaped off an open truck, landing with just a few scrapes and bruises in the middle of a Swartland vineyard.
A WHO’S WHO OF PREMIUM COCKTAILS SOUTH AFRICAN
STEP UP YOUR NEXT PARTY WITH THESE COLOURFUL AND DELICIOUS SOUTH AFRICANINSPIRED COCKTAIL RECIPES. AFTER ALL,
#LOCALISLEKKER!
MILKTARTINI MILKTARTINI
½ cup condensed milk
1 cup evaporated milk
¼ tsp vanilla essence
¼ tsp salt 100ml vodka
Ground cinnamon - for garnish
Cinnamon sticks - for garnish
Ice - for chilling
1. Whisk the condensed milk and the evaporated milk in a bowl before adding the vanilla and salt.
2. Pour ice, vodka and your condensed milk mixture into a cocktail shaker and shake vigorously for 20 seconds.
3. Pour the mixture into two martini glasses.
LEKKER-LICIOUS LEKKER-LICIOUS THE AMA THE AMA
4. Garnish with ground cinnamon and a cinnamon stick (optional).
MZANSI DAYDREAM MZANSI DAYDREAM
60ml Amarula Cream
30ml Frangelico hazelnut liqueur 15ml pouring cream
1. Combine the Amarula Cream, Frangelico, pouring cream and ice in a metal shaker (shake) or blender (brisk blend).
2. Pour the mix into a highball glass.
3. Garnish with a sprinkle of chocolate powder and fresh cherries.
For your nearest TOPS at SPAR store, phone our share call number: 0860 31 3141 or visit www.topsatspar.co.za. 50ml cranberry juice
25ml brandy
5ml peach syrup 3 splashes of bitters
1 tbsp lemon juice
1. Combine all the ingredients.
2. Pour into a tumbler.
3. Serve with a smile.
