DRAM October 2022

what a few months it has been. I have to say I thought the pandemic was a rollercoaster, but it seems to have been left standing with the current shenanigans of the UK Government. However, although there’s plenty of negativity in the world at the moment there’s not in this magazine.

This month I caught up with Adrian Gomes who is celebrating his 10th anniversary at the Tippling House in Aberdeen, and he has just got the keys to new premises. Find out what he has to say on page 16. Leopardo opened its doors at The Fort in Glasgow and I paid a visit to sample one of its famous pizzas. We also checked out the Boat Yard in Lochwinnoch - Cawley Hotels latest renovation. Both places look great. This month we also feature Whisky and the trends that are coming through. It is one of my favourite subjects.

Next month we have a feature on the new East End Fox. I’ve already seen it and it is worth checking out. I’m also planning to head down to see the new-look Rhu Inn.

Young, Editor susan@mediaworldltd.com dramscotland.co.uk

ARCADE BAR SET FOR ABERDEEN

The first retro arcade games bar in Aberdeen is due to open at the start of next year.

The launch of Arcade Bar & Games at the site of the former Espionage Nightclub represents a £1m-plus investment on Union Street.

The venue has been inspired by popular ‘barcade’ sites in the US.

The interior of the venture will include more than 50 retro video games, pool tables, two bars and one-of-a-kind murals from local street artists.

The games offering will include old favourites such as Pac-Man, Space Invaders, Defender, Mario Kart and Dancing Stage in a two-storey site that has a capacity for 350.

The venue, situated on Aberdeen’s main street

between Belmont Street and Back Wynd, will also have, basketball, shuffleboard, skee ball and air hockey. Around 30 full and part-time jobs will be created.

Jack Codona, operations manager of Arcade Bar & Games, said: “We’re excited to be opening the first arcade bar in Aberdeen. It’s great to bring a new concept which combines cocktails, beer and retro games to the city.

“Opening early next year, work on bringing an unused building back to life is currently ongoing.

We’ll have pinball machines and pool as well as a host of arcade games, including many classic favourites from the past. It’s going to be a bar and entertainment destination with an urban street feel.”

Locals in Helensburgh are pleased following the reopening of The Rhu Inn after it changed hands earlier this year. David Davidson is now operating the pub and he tells me, following six months of hard work and a spend in the region of £250K, the historic coaching inn, which dates back to 1648, is now open for business and “looking brilliant’.The Inn, which includes a restaurant, bar and snug as well as six refurbished guest bedrooms, will now offer traditional pub fayre, alongside real ales and craft beers, and it is dog friendly too.

David Davidson commented, “We’re so excited to be reopening the Rhu Inn. We’ve invested heavily, It’s been a £250K refurbishment with the best of materials used. Like always there have been hitches we’ve had to overcome but we are on our road to completion. What we are offering here is something that all generations will be able to use and enjoy, and I can’t wait to get open, we’re looking forward to welcoming back the Rhu clientele, as well as neighbouring communities, travellers and tourists.”

Davidson has various other venues under his Yes to All Group. They include The Cardross Inn, Barga in Paisley and The Urbanist in Kilmarnock.

Buzzworks

Holdings has unveiled plans to open Thirty Knots in South Queensferry in November. The new venue, on the site of the former The Three Bridges, will have a restaurant, a pub and as you might expect an outdoor terrace with views over the Firth of Forth. While upstairs will play host to a private events space which will cater for 100 guests.

The group have invested more than six figures with the extensive renovation of the 19th century B listed building with Founder and Chairman Colin Blair and designer Jim Hamilton leading up the project.

The interior will feature natural materials including marble and wooden bar tops, and a mix of leather, velvet, and rattan furniture.

The interiors will also feature a number of upcycled items, and its original timber flooring is being retained.

Kenny Blair, Buzzworks Holdings MD, said, “We’re delighted to have started work on Thirty Knots, a pub, and restaurant which we believe will be a great asset to the South Queensferry community, providing an impressive range of food and drink and excellent service.

“Our customers will feel right at home when they are welcomed to our latest venue which will bring a relaxed drinking and dining experience. Thirty Knots is a fantastic addition to our growing portfolio of community-based destination restaurants and pubs, with a building that’s steeped in history, in a stunning location and world-class views right on our doorstep. “We’re very much looking forward to welcoming our regular loyal customers who have supported Buzzworks throughout our journey, as well as new customers who we know will be wowed by the stylish surroundings and offerings that Thirty Knots will provide.”

BOTHWELL HOUSE ARRIVES IN TOWN

Aspirational Brands launched its first Glasgow venue last month when Bothwell House arrived in town. This new multi-room restaurant, bar and events space on the site of the former Grill on the Corner, aims to woo Glasgow’s style brigade with live entertainment a laid back party vibe and cocktails.

The venue designers have taken a modern approach to its interior design with a vibrant 150-capacity dining room and drawn artwork from local artist Flore de Hoog. There are also huge abstract oil paintings on throughout the venue.

Jenny Barlow, General Manager from Bothwell House said, “It’s finally time to share what our team has been working so hard on behind the scenes. We’ve got big plans for Bothwell House.”

Bothwell House officially opened on September 30th and operates seven days a week from noon until late and from 10am on weekends.

Aspirational brands was founded in 2021 and is led by Adam Howitt. Its portfolio includes the Handmade Burger Co which it bought out of administration.

Dundee licensee follows in footsteps of father with the opening of the Bush Bar

The Bush Bar in Dundee has been re-opened and revamped by 23 year old Thomas Justice - thirteen years after his dad ran the same venue. The Bush Bar was run by dad John for three years. He now runs the Pillars Bar on Crichton Street where Thomas worked before taking on the licence at The Bush Bar.

A new eatery has opened in Kilmarnock on the site of the former Memory Lane called Pings Pizza & Wings.

The new venture from Chef Mario Martinelli and Jordan Yates, has seen the venue transformed into a rustic-style eatery complete with chequered table tops.

Bombay Sapphire has created a new artist collaboration called myCANVAS which launched at SWG3 earlier this month.

Glasgow artist, Charlie Anderson, launched the multi-sensory complimentary experience. He is a Glasgow-based painter and printmaker who has had work exhibited internationally including at the V&A Museum in London. and he has also worked with Ringo Starr, Coach and Gordon Ramsay amongst others. Guests at the launch experienced mixology as an art form, alongside bespoke modern art by Charlie who created a bold, original piece of art, especially for the event and and guests were able to take away an exclusive limited edition printed postcard of the commissioned art as a memento of the evening. He also engaged guests with a masterclass in screen printing which allowed them to take home their own artwork creation. myCANVAS is part of Bombay’s

global mission to persuade creatives to engage their inner creativity and unlock their creative potential.

Lauren Doherty Activation Manger at Bombay Sapphire said, “The new myCANVAS multisensory experience allowed guests to reimagine and express themselves. Our objective was to bringing together the worlds of cool art and playful mixology.”

Guests also enjoyed a range of extraordinary smooth and perfectly balanced Bombay Sapphire serves including a fruity Bombay Bramble, a zesty Negroni using Bombay Premier Cru, a classic Collins using Bombay Citron Presse and finished with Bombay edible paint, alongside Bombay Sapphire G&Ts.

While award-winning chef Craig Grozier created some imaginative canapés under his Fallachon world.

Pictured on the cover Lauren Doherty left with Charlie Anderson centre and Harry Olorunda right.

BAILLIESTON IS THE NEW HOT SPOT

As we went to press Ferrier Richardson (pictured) opened his East End Fox, the former Barrachnie Inn. It has been totally transformed. (more next month). Ferrier is delighted to report that bookings are very healthy. Meanwhile La Vita Barrachnie will open in the vicinity soon. La Vita, owned by Marco and Mario Arcari will offer Italian pizza and the venue will have a cocktail bar and an outside terrace. There are also plans for a bakery which will supply the rest of the six-strong estate with bread and pastries.

SAPPHIRE

EDINBURGH’S FIRST ABSINTHE

Independent, botanical spirit specialists, Sweetdram, has given absinthe a makeover with its Sweetdram Wild Absinthe which is also a sustainable version. The new spirit uses botanicals grown in its Edinburgh distillery garden, in a collaborative project with local company Radicle Gardens.

As part of a future goal of making the distillery as sustainable as possible, Sweetdram co-founders Daniel Fisher and Andrew MacLeod Smith, looked to make what they could of the small garden area at the front of their west Edinburgh HQ. Andrew says, “Utilising our outdoor space, and working with Radicle, has been a really exciting project. It has provided me with additional creativity in my distilling, and real ownership of the process ‘garden-to-glass’. None of our other products have such a short supply chain and that’s been really rewarding for everyone involved.”

At 46% alcohol by volume (ABV), the Sweetdram Wild Absinthe has been reinvented to be a different type of wild, and is green in more ways than one. Its packaging is minimal, plastic free and the labels are printed on 100% recycled and recyclable paper stock.

Rum Union brings skill of whisky to rum

Holyrood Distillery has launched a new blended rum which marries the flavors of three non-traditional rum producing countries, including the Philippines, Vietnam and Ghana into one - Rum Union. This new rum represents Holyrood Distillery’s journey from experimental gin and whisky makers to the first ever British producer to be awarded the IWSC Rum Producer of the Year. In March 2022, Holyrood Distillery released a series of specialised cask rums known collectively as Elizabeth Yard. The launch of the new Rum Union is a natural extension of this work and the team are excited to bring their working style, ethos and skills as whisky makers to a new side of the rum category; blended rums.

It is available from the Holyrood website.

RARE SINGLE MALTS FROM CLOSED SCOTTISH DISTILLERIES UNVEILED

Enthusiasts and collectors now have a unique opportunity to enjoy forgotten masterpieces after Gordon & MacPhail unveiled a collection of exceptionally rare whiskies from closed distilleries across Scotland. The ‘Recollection Series’ is from the Private Collection range, personally selected by members of Gordon & MacPhail’s owning family. There is a 1982 from St. Magdalene Distillery (Linlithgow), a 1982 from Glen Mhor Distillery (Inverness), and a 1981 from Lochside Distillery (Montrose). All whiskies are bottled at cask strength and unchillfiltered. The whiskies are each matured in Gordon & MacPhail’s own casks. Stuart Urquhart, Operations Director at Gordon & MacPhail said, “We’re excited to release a series that revives and celebrates the spirit and character of these closed distilleries from across Scotland. “Each remarkable expression is vanishingly rare and captures an unrepeatable moment in Scotland’s rich liquid heritage. Having carefully assessed the progress of each spirit down the decades, we feel now is finally the right moment to reveal these landmark single malts. We hope the annual series will excite single malt enthusiasts keen to try something different, and irreplaceable.”

CAFÉ MAKES ITS DEBUT IN UK

If you have been looking for a replacement for Patrón XO Cafe then look no further – Bandero Café, launched in 2019, is now available in the UK.

Jonathan Kendrick, entrepreneur and creator of Bandero Tequila, said “We see a great opportunity in the UK to offer consumers a better choice of premium tequilas and both Bandero Café and Blanco are exceptional in their own right. They are meant to be sipped and savoured, allowing the intricate flavours created by being twice distilled to come through.

Bandero’s Café and Blanco tequilas are available through Molson Coors and Deckers Trading, who are set to enter in a distribution agreement for the products in the UK.

Jack Daniel from Molson Coors said, “There is growing demand for spirits and tequila in particular, so partnering with a premium tequila brand was a natural next step in our journey to broaden our offering beyond beer and cider.”

BRENDEN MCGINTY REPORTS FROM COPENHAGEN

ToCopenhagen, where after the excitement of this magazine’s awards night some rest and recuperation was in order.

This was a return to the Danish capital after some 15 years away and very enjoyable it was too.

If imitation is the sincerest form of flattery the hospitality scene in Scotland (and to be the fair the rest UK and Ireland) has much to be proud of.

Our traditional pubs are mimicked heavily in Copenhagen where the Saturday crowds watching English football on TV ensure they are packed to the gunnels.

If you want to (legally) watch Liverpool play a 3pm Saturday kick off live, and, like most, have no hope of getting a ticket, then the two hour Norwegian Airways cheapo to Denmark might just be the next best bet.

A bit of a curiosity that the traditional Saturday kick off English Premier League, which sells out every week, can be watched live abroad but not at home.

A bit of a loss for our own owners and landlords who invest in big screens and subscriptions for Sky and BT.

My Sunday flight home took me to Edinburgh Airport and into the teeth of a horrible looking queue for the Glasgow city centre bus which wasn’t coming for another half hour.

It was at this point a brainwave struck.

I suddenly remembered that I could call on the services of someone who had recently moved to Edinburgh, allowing me to kill a few hours in the pub. My son.

Dragging him away from his university studies (as any responsible father would) on the promise of a couple of pints of Moretti and a Chicken Chasni, I instead hopped on a tram and headed to the south of the city.

But where to go?

Well that bit was easy. Because when I think back to the halcyon days of student life in Edinburgh there’s one venue above all which shines in the memory.

The Pear Tree. As I remember it, always glistening in the sun (is it ever any other way in the memory?), the beer garden full, to a reverberating soundtrack of Nirvana, early period Blur, Stereolab and other mid 90s favourites.

The bar covered in gig flyers which soaked up all the spilled cider ‘n’ black.

The toilets were rarely a pleasant destination but the graffiti, which evolved into long written quirky conversations, had a charm of its own.

If Egyptian hieroglyphics are a pre-cursor to the written word, then the Pear Tree graffiti was like a pre-historic WhatsApp group. Slow -burning Banter in a magic marker.

Pleasingly, junior needed little persuasion. Quite happy to enable

his old man’s trip down memory lane, he made the short trip from Pollock Halls.

And I couldn’t quite believe what I saw when I got there – my first trip in what must be 28 years.

A gorgeous late September day meant the Pear Tree’s beer garden was, as ever, bursting at the seams.

Instead of the shambling staples of the afternoon following the night before of my memories, the place was utterly vibrant.

A huge screen showing that day’s Formula One isn’t what I’d regard as typical student fare but it had them absolutely packed in.

Inside, the screens were showing the Manchester derby to an international audience of kids from around the globe who have come to our capital to learn.

There wasn’t a snakebite to be seen and - goodness me - a proper food menu with people actually eating. The place is beautifully furnished and the toilets clean.

I didn’t want to bore The Boy with a monologue about How This Is All So Different from my day but wow it so is.

It has to be. The expectations of today’s students are clearly way, way different to those of my peer group 30 odd years ago.

If it’s Erling Haaland and Max Verstappen instead of Kurt Cobain and Jos Verstappen then so be it.

Let’s face it. This boozer wouldn’t be the centuries-old success story it has become without an ability to adapt. To cater for changing tastes.

When it first opened its doors the regulars probably went there to read poetry and compare diseases.

Hmmm. Come to think of it not so different to my mates and I in 1994 but it certainly isn’t like that now.

And it’s better for it. It feels friendlier, maybe a bit more diverse. While so much is different there was plenty which has remained. The trees which the pub is named after and the magnificent stone staircase leading to the door to name but two examples.

The old building has been around since 1759. If walls could talk, eh? It’s a great example of a venue which has a value that you won’t always see on the scoreboard. Mes que un pub.

A breathing space for its young customers. A landmark. A student employer. A breeding ground for friendships which will last a lifetime. God knows what will be happening there in 2122 but I hope it’s still serving all of those functions. For my own part I won’t be leaving it another 28 years until my next visit.

BRENDAN MCGINTY IS THE OWNER OF FINNIESTON COMMUNICATIONS.

Inverarity Morton hosted its 2022 Evolution Event last month at Platform in Glasgow and more than 500 people attended. There were 85 Exhibitor Brand Activations with Unique ‘zones’ including – Tequila/Mixed Drinks Zone, the World Whiskey Zone, a Scottish Whisky Zone (separated into contemporary and traditional), a Scottish Craft Beer Zone, a Sustainability Zone featuring a bar from Discarded, the Rum Zone which hosted an East vs West ‘Tiki War’, World Beer Zone as well as a Festival Garden Zone – effectively bringing the outside in with gin, spritz and prosecco activations too.

WHISKY ON MY MIND

BY SUSAN

There is no shortage of whisky news – whether it is a new expression, a new distillery or award winners. I am amazed that our whisky gurus can stay abreast of it all and that they certainly seem to do. You only have to speak to Matt MacPherson, winner of this year’s Deanston Whisky Guru of the year, at the Malt Rooms in Inverness, to get immersed in the world of whisky and there are many more people of the same ilk – too many to mention and most are only too happy to share that knowledge. In fact Matt, has set himself up in a small business sideline which sees him advising other bars and restaurants in the Inverness what whiskies they should be putting on their drinks menus and it has been effective – some that have taken him up on his offer to improve their whisky lists have seen sales increase. Says Gavin Stevenson of Gellions in Inverness and now The Highlander, “He has doubled our whisky sales since we had him curate our whisky lists.”

So it may well be worth reaching out to a whisky guru, such as Matt, to see what advice they have to offer could help you grow your whisky sales over the coming months and years.

As you all know your biggest selling Scottish whisky (unless you are a malt whisky specialist bar} will be a blend, and in my view, and in the views of many others, blended whisky has been a missed opportunity when it comes to the up and coming generation. In fact the biggest selling whisk(e)y in the UK on-trade is Jack Daniels. In 2021 – its sales were £107.8m, with Famous Grouse the next best selling brand with sales of £40.3million.

Surely we can persuade (no offense to Jack Daniel’s) Scots to drink more blended Scottish whisky - after all the youth of today do like to show their sustainable credentials. Imported whisky now accounts for 42.8% value share of total whisky sales. That’s a lot of spirit miles. But what could we do persuade people to embrace blends? Could we shout about them more? Can we make them more accessible? Yes, and Yes.

Says Adrian Gomez of the Tippling House, “I think people think there is not a lot to talk about when it comes to blends. But there is. When people know about blends – they tak about either how to drink it, for instance in highball, or they talk about the core malt component, no one talks about the grain – it is a dirty word but 50/60% of a blend is a grain. So let’s talk grain for a change.” That’s exactly what Adrian will be doing in the near future when he embarks on a brand advocacy programme for Cutty Sark called ‘Unclipped.’

Grain whiskies may require longer in barrels to become interesting however even young grain whiskies are easier to drink than most single malts, which is why they are such a good introduction to

whisky.

Blends setting out their stall include Whyte & Mackay. It won a Gold award at the International Spirit Challenge 2022 and followed it by a return to our TV screens with its biggest campaign in years. The brand’s point of difference is the fact that Whyte & Mackay is triple maturated “to create a smoother, richer taste.” And that’s exactly what the advert set out to promote. An actor is shown trying to perfect his tone... the performance metaphor is that the actor’s delivery gets closer to the desired smoothness with each attempt. It’s clever and effective because it gets the message across. Another blend making waves, and one of my favourite’s, is Black Bottle. The Distell owned brand has had a very successful few years. It launched its Alchemy Series in 2021 with two experimental releases (Double Cask and Island Smoke). They were the only two blended Scotch Whiskies to scoop a highly coveted ‘Master’ award at the Scotch Whisky Masters. Island Smoke was also named Best Scotch Blended whisky in the 2022 World Whisky Awards, whilst Double Cask was announced category winner at both the 2022 ISC and IWSC awards. Now it has launched two brand-new single-batchproduced expressions in the Alchemy Series – Black Bottle Andean Oak and Black Bottle Smoke & Dagger. Black Bottle Andean Oak is the first Scotch Whisky to be created with virgin Andean Oak casks at the heart of its recipe and Black Bottle’s whisky alchemists have combined smoke and charred oak to create Black Bottle Smoke & Dagger: Fusing together smoother, older malts with a one-off, supercharged, highly-peated Moine.

Julieann Fernandez, Master Blender for Black Bottle, said, “We pushed ourselves this year to try something never attempted before in whisky and couldn’t be happier with the result. Both expressions offer drinkers the opportunity to explore the world of smoky whisky in new and exciting ways.”

But as usual they are not doing things by half - it marked the global launch with a three-day mind-reading pop-up in Manchester that challenged taste perceptions around smoky whisky.

Using cutting edge electroencephalography technology (EEG), (not easy to pronounce either before or after a dram) they measured electrical activity inside guests brains at the Cane & Grain bar in Manchester, as the guests watched video footage showcasing an abstract visualisation of tasting notes and ingredients. The technology tracked the viewer’s brain response, revealing that their tastes might not be what they think. I wonder what the feedback was?

Next up is Johnnie Walker, it has certainly had its fair share of press coverage in Scotland since owner Diageo opened the Johnny Walker Experience in Edinburgh’s Princes Street. I would like to think that its 34% increase in sales had something to do with that. Of

course it is a global brand but in its first year of opening more than 300,000 people from almost 100 different countries walked through its doors.And half of the visitors were not even regular whisky drinkers. The company itself calls Johnnie Walker “a star” selling some 21 million cases wordwide.

A key part of the mission of Johnnie Walker Princes Street was to introduce Scotch whisky to new consumers and to challenge traditional perceptions of Scotland’s national drink. Fifty percent of visitors to the venue were women, 56% were not regular Scotch whisky drinkers and domestic guests noted a 26% increase in likelihood to drink whisky within four weeks of visiting the experience, rising to 29% for international visitors. That can only be good news for the industry and the on-trade, because that is where most people try whisky brands for the first time. That’s why the on-trade is so important to the industry.

However The Famous Grouse saw its sales slide in 2021: over the 52 weeks to 11 September, its value shrunk by £17m, dropping 6.9% to £229.4m, on volumes down 8.3%. It brought out a new version of The Famous Grouse called The Famous One, a premium blended Scotch whisky that was sweeter than the original. It was only available online, the first time the company have launched a brand in that way, and I haven’t seen it rolled out to the on-trade yet, however licensees could buy it online if they wanted to stock it. Blended malts are part of the whisky mix that some of our gurus believe could be ready to take off, especially as companies are being quite experimental.

As ever there are too many to mention however I’ve selected a few - Edrington rebranded Naked Grouse as Naked Malt earlier this year with the aim of focussing on its quality credentials - the blend of some of Scotland’s finest single malts. They didn’t change the liquid or the bottle just the branding.

While some new additions to the blended malt category include EOI (Elements of Islay), from Elexir Spirits. This autumn they release a core range of blended malt whiskies. Elements of Islay Cask Edit, Elements of Islay Bourbon and Elements of Islay Sherry all of which are small-batch, expertly sourced and independently bottlednatural in colour and non-chill filtered.

Oliver Chilton, Elixir Distillers, Master Blender comments, “We’re very excited to present a new, re-imagined core range of whiskies for Elements of Islay. We already had an excellent reception from the trade and hope we’ll introduce more drinkers to the joy of Islay whiskies”.

There’s also a new maritime blended malt, which has been launched by Inverclyde based Ardgowan Distillery. Selected by master whisky maker Max McFarlane, Clydebuilt Sailmaker is the latest bottling in the Clydebuilt Collection and comprises a blend of six premium whiskies from Highland, Lowland and Speyside distilleries matured in first fill Oloroso sherry casks. Max McFarlane said, “Previous blended malts in The Clydebuilt Collection were of Highland and Speyside origin. Sailmaker gave us the opportunity to incorporate Lowland whiskies to the Highland/Speyside mix - something I had wanted to do for many years. The addition of Lowland malts, adds significant dept and richness added to the flavour profile, making for a sumptuous dram.”

Gordon & MacPhail have also created a new range of blended malts CRN57° however they are only available at their new distillery, The Cairn, which has only just opened this month in Grantown-on-Spey. It has a core range of 12yo/18yo/25yo/30yo and a special 50yo and 70yo... the latter is the oldest blended malt whisky in the world. The whiskies, as you would expect from G&M have been expertly crafted.

On the malt front you have to give credit to Jura, from the Whyte & Mackay stable. In 2021 it became the number one single malt brand by volume in the UK, and also took the title ‘fastest-growing single malt brand in the US’. It has just debuted a new advertising campaign ‘More than a Whisky’, which is all about the island of Jura with a community of 212 people – all of whom lend a hand in adding unique character to the whisky. The creative agency created the whole ad around the idea of ‘More than a whisky’ – because

it’s not just liquid inside – the campaign captures the journey of the bottle – being passed through the hands of all of those islanders that help make it what it is before it sets off from the Island. Jon Gledstone, chief creative officer at the agency, Mr. President said, “Jura has such a unique story to tell. So often alcohol brands are searching from protagonists from afar – it is so special to have this built-into the brand of Jura. Given the role that the community plays in making and distributing the product itself, we felt it only right to hero them and the incredible landscape of Jura, in the campaign.”

It follows on from a ‘Hello to Jura’ campaign which saw another agency work with the local community to spread the word about the island and the brand. The Hello to Jura campaign saw volume sales increase 32% year on year, here’s hoping the new campaign will create a further spike in sales. You can see it on youtube.

Another coastal brand Old Pulteney has also just launched ‘The Coastal Series’, a collection which comprises four exciting new whiskies that have been matured in seaside casks and which will be released annually from this year.

To create the series, Wick’s Old Pulteney has partnered with spirits makers from coastal locations around the world, further maturing its much-loved whisky in a specialist selection of casks and creating four beautifully unique, limited edition expressions that bring wonderful new coastal flavours to the ‘Maritime Malt’.

The Coastal Series launches with Old Pulteney Pineau des Charentes, bringing flavours of the French coastline to the Maritime Malt. In new territory for the brand, Old Pulteney’s whisky is further matured in ex-Pineau des Charentes wine casks, carrying echoes of the iconic, sweet aperitif native to the Charente-Maritime region on the southwest coast of France, and intertwining them beautifully with the salty flavours of the North that Old Pulteney is known for. Malcolm Waring, Distillery Manager at Old Pulteney, said, “We’re very pleased to introduce Old Pulteney Pineau des Charentes, the first in a new, exciting series by the brand. Old Pulteney’s past, present and taste is influenced by its home by the sea on the Caithness Coast, and The Coastal Series beautifully explores cask maturations that highlight wonderful expressions influenced by their global coastal homes.

“Our Pineau des Charentes expression is a beautifully light, fruity single malt that showcases both the flavours of our wonderfully matured spirit, but balanced with the rich sweetness of the Pineau des Charentes, resulting in a truly exquisite expression.”

It certainly sounds it. Another interesting single malt is Indri-Trini launched by Picadily Agro, and distributed here by Gordon & MacPhail. It is distilled from six row barley from the foothills of the Himalayas and is aged in three barrels - bourbon, sherry and wine. It’s won quite a few awards including Best Indian Single Malt at the World Whisky Awards. It is certainly something different something for your back bar.

To be honest this feature could run and run, with all the new creations – but we just don’t have the space, so check the website for more.

Gordon and MacPhail certainly know how to push the boundaries they have just unveiled a collection of exceptionally rare whiskies from closed distilleries across Scotland – a new annual series of single cask releases from its revered liquid library.

The ‘Recollection Series’ features a trove of whiskies from distilleries lost to the mists of time, giving enthusiasts and collectors a unique opportunity to enjoy forgotten masterpieces. We feature more on that in our brand news section.

Said Stuart Urquhart, Operations Director at Gordon & MacPhail said, “We’re excited to release a series that revives and celebrates the spirit and character of these closed distilleries from across Scotland.

“Each remarkable expression is vanishingly rare and captures an unrepeatable moment in Scotland’s rich liquid heritage.”

The future is definitely positive. Here’s hoping that new distilleries such as The Cairn and Arran’s new Lagg Distillery herald a new era, and the continuing success of whisky, and some adventurous whisky drinkers and publicans.

SETTING THE BAR

AdrianGomes the man behind Aberdeen institution The Tippling House has a wealth of experience in hospitality and the enduring success of The Tippling House reflects his passion for the industry. He also runs events company 10 Dollar Shake, which was actually set up two years before he established the bar, and he has just taken the keys for a new venture in Langstane Place.

But it all could have been so different because while at University it was an Architectural Technology degree that he embarked on, coming out of it six months before he was due to graduate, much to his parent's dismay. It has been a decision he regrets not one iota, saying, “There are easier ways to make money but few of them are as self-fulfilling as hospitality nor do they give as much enjoyment. It is a lifestyle, one which I champion.”

Mind you the last few years have been enough to put anyone's commitment to the industry to the test. Adrian smiles, “If you had said five years ago that the words 'pandemic' and 'war' would be part of everyday conversation people would have thought you were mad. Pandemics were things that happened elsewhere not here.”

They say every cloud has a silver lining and

that was the case with Adrian because he was prepared for the pandemic when it did come due to a few years of watching the pennies. He explains, “We had opened our second venue, Rye & Soda, in 2014 but we had to close it in 2018. It was just a money pit, and we had to subsidise it through 10 Dollar Shake and The Tippling House. No matter how hard we worked it felt like we were treading water. I decided to close it. Then came the pandemic and because we had already been on a long prolonged period of cost-cutting, and justifying every bit of expenditure we were well equipped to deal with it and I was mentally ready for it too. That was probably the reason that we didn't pivot during the pandemic. I knew that we could survive with the help of furlough and a business grant. Other businesses pivoted very successfully and did deliveries, but I don't regret the route we took.

“In fact, the business climate today feels more uncertain. It feels like a lot has happened in the last year - reopening, the loosening of restrictions and now the economic turmoil. We got used to the rollercoaster and we learned how to maximise the openings. Now we have gone from relief at getting back to normal - to the reality of more uncertainty without the framework of covid

grants and support.

“If people don't have the money to go out all the marketing and events we do may not have any effect! Our figures are certainly down on our prepandemic figures – but not significantly. However, what I have noticed is our inability to predict how trade will be on any one night of the week. It used to be more consistent, we would be able to predict with a 10% swing, now one Tuesday we could be really busy, and the next it will be quiet. It changes week to week, which makes it hard to staff up, and hard to understand. I feel like I am learning my job all over again.

“However I think over the last 10 years I have developed an inner stability which means I don't stress about the quiet weeks. I try and enjoy the quieter times because I know it doesn't last long. It is the same with our event business. We don't get any enquiries for two weeks then we get four in a day.

“I still look for trends, and downward declines but I celebrate the growth and the upward curves more so. I like to know we are bucking the trend. I am certainly less stressed about business stuff now that I am in my 40s – it's a far cry from the early days when I took everything personally. Now I know August is always quiet, people are generally not going to come out to our basement bar on a sunny day. So I quietly pray for rain.

“10 Dollar Shake is the oldest part of the business, founded in 2010, and the two businesses work side by side but also independently. They are two separate brands although a lot of people know they are connected. Having the two businesses gives us more protection against swings in consumer habits and external factors. I feel lucky that both balance each other out. I have thrown myself into the events over the last year or so to ensure that the business stays strong and we have been busy – we have had a lot of weddings, and distillery events are coming back too. There are also signs that corporate events are beginning to return as well. But as usual, at this time of year, the event business starts to tail off and I get to put more

of my time into organising events at The Tippling House.”

This year with the 10th celebrations he has plenty planned. But first of all, there is Aberdeen Cocktail Week which was just about to start when we talked. Says Adrian, “I think it is great that we now have our own Cocktail Week which has been set up by Gregor Sey. We have got involved and have two great events on - Bramble is doing a takeover and we are also hosting the official closing event. The Tippling House has always been quite a tradefocused bar, we have lots of regulars, and we also get lots of off-duty bartenders too. We tend to organise events which appeal to both.”

Despite being a trade-focused bar, Adrian struggles with understanding the new breed of bartender and their expectations of people coming into the industry. “I'm not sure whether it is my age, but having started out in the industry nearly 20 years ago, when it was the case if you weren't sweating at the bar on a Friday or Saturday you were not working hard enough – there has been a shift of gear. Today it is an entirely different culture. I can't really understand why it has changed people so drastically, but there is no doubt about it, the culture change is here to stay. It has changed the work ethic. How long shifts should be and what gear you should be operating in. I remember when I started out working in Cafe Ici, it was one of only two style bars in Aberdeen and I felt privileged to have got a job there. But I was a burden to the team there – I couldn't use the coffee machine, and I didn't serve customers quickly enough. I was bullied for six months until I perfected it, but I wanted to make them respect me. I sucked it up and won them over and I stayed there for five years.

“Today it is good going to get people to stay for five years, I'm lucky my manager Joe has been with me that length of time. Usually, managers stay for between three and five years, but as for part-time staff – the turnover gets higher and higher. People have a different mentality now. It is hard to adapt to it, but I am trying.

“Business-wise one of the things I am most proud of is that I have never waivered in terms of commitment to standards and quality and doing things a certain way. We have refurbished The Tippling House twice, and when you walk in today you will get the same level of service, quality drinks and quality food. It's not better, but just as good. When we opened I made up a Doorman's Charter. We didn't allow fancy dress hen parties, but neither did we require customers to dress up. We were more interested in the person inside the clothes.

We have not relaxed these terms in any way and we still don't do discounted drinks, although we do have a special price for the trade. We have not moved with the trends, and we have not changed our business model – it has been consistent and I think this is why we have stayed the course and it has allowed us to appreciate the good times, and ride out the bad times. That can be as good as adapting.

“The Tippling House is a service-led venue that is relaxed and friendly. We welcome people in as if it was their own home.”

I asked Adrian if he had been mentored through the years. He hasn't but he has learned and been supported by his peers.

“I was a late bloomer. I didn't come into the trade until my late 20s. At the time there were a lot of brand ambassadors who came to Aberdeen and did training. I remember thinking their side of the business was so cool. They got to travel and had great experiences. I attended trainings by people like Matthew Dakers, Ben Reed (Met Bar, London), Andy Gemmell, Scott Gemmell, Mal Spence and Jamie Mac... and many more. They raised the bar in Scotland. I still have a lot of fun catching up with some of these guys. Brand ambassadors today don't have the experience they used to. It seems to me that the people out there training sometimes have less knowledge and experience than those they are training. Training of value does still happen but you have to sift through the volume to find the nuggets. I think that's why training is now, generally, poorly attended. You may

get a free drink, but you learn nothing but brandissued propaganda.

“One of the best I’ve seen recently was by Mike McGinty of Bacardi – he did some tequila training at 99 Bar & Kitchen and had 40 people there. He won the Patron Perfectionist competition a while ago, and you feel that he has knowledge that is worth tapping into.

“It is also important to network with people in this industry. It has long been a bugbear of mine that chefs don't appear to do the same, compared to the drinks industry. Bartenders love going to other people's bars, but chefs don't want to eat out on their night off. They are more insular.”

Adrian himself has gone into brand consultancy work and has worked with the likes of Isle of Harris Gin, and now Cutty Sark. “I have an affinity with vintage blends such as J&B, Chivas and Cutty Sark because my dad has always liked a blend.

“I am working with the latter as it is relaunching in the UK. It has always been a big export brand and was the first whisky to sell a million cases in the US. I'm doing a drinks advocacy role for them called 'Unclipped.' The aim is to let people know about blends, particularly about the grains, not just the malts. We break down the components and do a short version with seven samples and a long version with nine. It has been fun working on it with the Glen Turner team.”

There are many strings to Adrian Gomes's business life, but what is so engaging is his passion for all parts of the trade – cocktails, bartenders, events, whisky, gin, training … the list is endless. And now he has another project to get his teeth into. He tells me, “I've just got the keys to another venue in Aberdeen. This time I have bought a building in Langstane Place, next door to Orchid. I'm not sure exactly what concept I will be putting in, but it won't open until March or April next year.”

Aberdeen's fortunes may now be on the up due to the rise in oil prices, but what is for sure is that Adrian is well equipped to make the most of any silver linings.

PICS BY TOM ELLIOTT

Here are some more pictures from our awards... so many of you have said what a brilliant night it was and if there is a pic that you are in let us know and we can email it over to you.

LEOPARDO

FORT SHOPPING CENTRE, 86 PROVAN WAY, GLASGOW

BY SUSAN YOUNG

There’s a new animal in town in the shape of Leopardo – pronounced the Italian way as Layopardo. The latest eatery to hit the Glasgow Fort is owned by independent restaurant group Bread Meats Bread (BMB) which is best known for its quality burgers. Now the team is bringing the same focus to pizza.

Says Director Lulzim (Luli) Avdyli, pictured above, “We chose the name because it is a good brand name, in the same way that Bread Meats Bread is a good brand name. A good brand name is almost as important as the product.

“Over the last few years gourmet pizza has really blossomed but we thought there was still space in the market for our concept, which we came up with a while ago unfortunately the pandemic got in the way. The plan was to introduce a Neo-Neopolitan-style pizza restaurant which would be different. Obviously, we haven’t invented pizza, in the same way, we didn’t invent burgers, but we aim to do whatever we do, really well and using only the finest of ingredients to produce authentic Neapolitan style pizzas.”

The name of the restaurant refers to the leopard spotted

crust - the charred pattern found on pizza being cooked in at 500 degrees in specially imported Italian ovens which the new Leopardo has two of. Luli explains, “We have two of the best Italian Moretti ovens – one is slightly larger than the other. It gives you an idea of how busy we expect to be. It also means that we can use one for in-house pizzas and one for takeaway. New Concept sourced them for us.”

The pizzas are also made with the very best of ingredients –from using the San Marzano tomatoes – which Luli says are well known to be the Ferrari or Prada of tomato varieties, to the very best Fior di Latte Mozzarella for its pizzas. Luli adds, “It’s brought in for us fresh weekly from Campania region of Italy.”

Even the flour used in the pizza dough is made using a combination of different artisan pizza flours especially imported from Italy. They are so proud of the ingredients that the décor highlights them with neon signage and wall art.

Says Luli, “It’s very important to us that we only use the best and we like our customers to know that. It sets our

pizzas apart. Pizzas are not that easy to make – it has been a bit of a learning curve for us. For instance, we use a two-step minimum 48 hours fermentation, to increase the flavour of the dough, and gain more elasticy resulting is crisp sourdough pizzas that are also healthier and better for digestion too. So yeah it’s along process and we have to constantly estimate how busy we think we will be.”

The new venue, which is next door to Bread Meats Bread at The Fort, has floor-to-ceiling windows, which will open right out in the summer, and Leopardo is certainly bright and inviting during the day and atmospheric at night. But there is no getting away from the friendly Leopard – from the giant mural beside the bar to the paw prints on the walls, and the branding on the menus. In fact, the branding is a winner with customers. Says Luli, “We have so many people asking to buy our t-shirts and merchandise it is crazy so we are planning a little section within the restaurant where people will be able to buy our hats and t-shirts.”

It’s not just the branding that customers like, the food bloggers have been out in force and Leopardo is a hit on instagram. Even the route to the bathrooms is instagrammable with a

leopard perched on a loo.

The bright coloured aqua blue fixed and banquette seating is married with light wooden tables and chairs. The furniture can also be easily moved. Says Luli, “From an operational point of view this is great for cleaning & maintaining”

Fan-like overhead lighting, hags from rails which hang below the exposed ducting and there is plenty of greenery to add depth. The walls are predominantly white -and the juxtaposition of the white walls and aqua backed seating creates a modern, and stylish appearance.

The bar is also eye catching, with a warm rust appearance and a brightly coloured display area. It feels very Italian with its ice cream colours of yellow, pale green and blue . These shelves show off the produce that Leonardo prides itself on. There is even a really aqua cool blue steam hammer coffee machine provided by Italian Aroma.

It was designed by BMB’s usual architect and contractor –Arka Design and Pro Concept. Luli was happy to leave the design to the experts. He says, “I gave them the freedom to come up with the style.They had a degree of flexibility and I am really pleased with the result.”

He explains, “We wanted to appeal to a wide variety of people from young people, to families to a group of friends for a relaxed dinner and I think I they have succeeded. I also think they have created a pizzeria that is slightly more feminine to look at than most. ”

Says Luli, We have a great new coffee machine and a quirky cocktail menu and we even do pizzas with Leopard ears to keep the kids happy. We try to feed the market what they want for instnce we also offer staples like chips - and we sell lots of them.

“The intention is to roll this brand out, and when we do, drink will be a major part of the offering. I like our cocktail menu - and it is proving popular. But so is our coffee, after all a lot of people drive here.

He concludes, “The feedback has been great from our guest and food bloggers. We haven’t pushed Leopardo on social media as much, but the design and the pizzas have been going viral on tik tok and instagram.”

I’m not surprised. It’s a great concept, and I can vouch for the pizza.

BOAT YARD

Largs Road, Lochwinnoch

BY NICOLA YOUNG

There is definitely a nautical feel to the new Boat Yard at Lochwinnoch. The latest re-invention from the Cawley Group has seen the former Loch Houserebranded and completely transformed.

The project which took a year is one of the group’s largest to date and cost in the region of £2m and you can certainly see where the money has been spent.

Prior to the building reopening I drove past it frequently and the look of the building reminded me of the American east coast.

My dad formerly stayed in America in New England - Marblehead to be precise and the building reminds me of the Boston Yacht Club, albeit with no yachts bobbing about in the loch. Instead the new timber clad Boat Yard has a a couple of painted wooden dingies at the entrance – artfully planted, and where a US building might have an Eagle above the name it boasts a seagull. Outside there is a a stunning water feature with a lobster pot, propellers and more greenery… and this is just the entrance.

As you go in the cabinet which greets you on the right is full of tempting cakes – which can enjoyed in the adjoining lounge area.

The venue is split into various different areas –a 70-cover lounge area opposite an extensive bar area, while the restaurant area if further through and seats 160. The partitioning of the areas is done with the use of display cases – which hold a variety of coloured glass vases and plants and there are even a couple of large sea horses too.

The nautical theme is immersive - from the pale blue wooden tongue and groove panelling

to the carpet which has a wave-like design. There is driftwood signage on the walls and the upholstery on some of the seating has a scalelike appearance in a luxurious taupe fabric.

The doors to the back areas have portholes and there is also a feature partition which looks like coral wall lit up with pink neon. In fact lighting plays a big part in the design and we all know great lighting creating atmosphere and ambience. The lounge area, which is named after Bobby Cawley, the late founder of the group is opposite the bar and is called Bobby’s Lounge. It looks very comfortable with large lamps, banquette seating, knee height tables and large round mirrors.

The bar you can’t miss as it is opposite the lounge and you also have to walk past it to get to the restaurant. It is also clad in the same fish scale design which is evident throughout the venue – and it is best seen above the fire which is encased in glass. Another striking feature is the wave-like design on the restaurant wall which is well lit too. This gives the wall a ripple effect.

Throughout there is a mix of seating, some fixed, with plentiful curved booths, and beautifully upholstered chairs, all of which are in fairly neutral colours of taupe, light brown and cream with accent cushions in the lounge.

The restaurant also features a tree... however the most exciting part of the new Boat House is the glass rimmed deck which holds 120 and overlooks the loch. It is stunning.

The Boat House on the day I visited for lunch with my dad, who has swapped Marblehead for Largs, was absolutely packed. I am sure it will remain so.

Iwasvery sorry to hear about the death of Mary Moriarty who was know as the ‘Queen of Leith’. She was arguably Edinburgh’s best known landlady presiding as she did over the famous Port of Leith Bar in Constitution street for some 25 years. She was our version of Bet Lynch with her famous beehive and quick wit. She was an absolute legend. I enjoyed, many a visit to the Port of Leith where Mary would regale me with stories of days gone by and the crazy times she had. She died aged 83 – but hers was a life well lived. Condolences to her family.

I was also very sorry to hear about the passing of Karen Hall formerly of Glenuig Inn. Her partner Steve Macfarlane was in touch recently to say that after they sold the Inn in April 2021 Karen was diagnosed with a Glioblastoma, and died in August of this year. I will raise a toast to both Karen and Mary this weekend.

The Scottish Hospitality Group organised an online meeting last month with some of Scotland’s hospitality operators to fill them in on the work of the group and what they were planning going forward. The same issues came up with everyone ...rates, VAT, recruitment, energy. There was also a common theme running through it – the feeling that politicians and the Scottish Government just do not understand what hospitality is all about. Going forward we all have to do our bit to ensure that hospitality is recognised as an integral part of the Scottish economy, which it very definitely is. It is just amazing that in this day and age that this is required.

I was lucky enough to get a tour of The Cairn Distillery in Grantown-on-Spey last month. This new distillery from the esteemed family-owned Gordon & MacPhail, marries both the latest technology with the magic of whisky distilling.

I was also one of the very first to get a tasting of the company’s new range of blended malts, CRN57, which is only available at the distillery. Check out my wee video on facebook to see for yourself the new distillery – or why not pay a visit. Bookings are now being taken. Well done to all concerned.

feature Leopardo in our design feature this issue – the newest brand from the team behind Bread Meats Bread. They have brought Neopolitan pizzas to the Glasgow Fort. When I popped in the team was there – and I was able to enjoy a very tasty pizza in the shape of the house special. It’s great to see independent operators open in venues where previously multinationals ruled the roost. Good luck to Luli and the entire team.

I see that many operators are restricting their hours. Some are not opening Monday and Tuesday at all, while others are opening, but not the kitchen. The moves are to ensure that the businesses stay viable in the face of the rising cost of operating. I think they are absolutely right. Perhaps for too long pubs and restaurants have tried to be all things to all people at all times. Now is the time to be sensible. Everything passes, and the current situation will too, it is a case of hanging in there, doing what you can to grow your revenues, at the very least maintain them, and when hopefully costs reach a more normal level, operators that have been prudent will see the benefit. Licensees have to do what is appropriate for their own businesses and their teams.

Change is very definitely in the air when it comes to the Scottish licensed trade. Last month, just after we went to press, Colin Beattie revealed that OranMor had been taken over by Scotsman Hospitality, formerly G1. I, for one, am relieved. Colin, and he will probably kill me for sharing this, is 70 on his next birthday, and with no kids in the wings waiting to take the mammoth project that is OranMor on, he needed to find a buyer. And let’s face it, with a business the size of Oran Mor, they don’t grow on trees. So well done to Scotsman Hospitality for securing the deal, and here’s hoping Colin will step back a bit and enjoy the fruits of his labour, and pay a few more visits to his other venues which include The Lismore and Granny Gibbs... and maybe, just maybe, we will be able to fit in a long overdue lunch!

Glasgow, Edinburgh and now Aberdeen have their own Cocktail Weeks and this year’s was Aberdeen’s inaugural one. It’s a great pull to bring people in to bars to try out new concoctions. I hope everyone got a turn.

I was sorry that Glasgow didn’t get the Eurovision but to be honest I’m not sure there was an appetite for it. Certainly the run up seemed a bit flat. There goes my theme for next year’s awards.Only joking.

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