Mudl issue#7

SPOTLIGHT - Piper-Heidsieck | How to make a Classic Champagne Cocktail with Amber Leale | Champagne Cocktail Recipes | World Class National Finals 2013 | Soundcheck with Freshlyground | SA Venue Review - Alexander Bar & HQ | International Bar Review - Death & Co. | Ekasi Style Bar - Kaya Metxosi | The Liquor Ad Ban & The Consequences | In Question - Erik Lorincz & Darron Swersky | Sports Personality - Herschelle Gibbs | The New Mercedes E Class by Derek Watts |

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LIQUIDLIFESTYLE

ISSUE NO.7

for all Spirit Connoisseurs... for all Spirit Connoisseurs...

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly.

CHAMPAGNE RELEASE

CONTENTS - ON THE COVER the

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52 SPOTLIGHT: Piper-Heidsieck

mix Editor and Manager of Operations Grant McDonald Art Director Megan Cooper

Contributors David Wibberley, Shannon McCoy, Conor van Gessellen, Derek Watts, Sonja Myburgh, Shivon Doyle, Gary Regan, Dean Serneels, Malu Lambert, Oscar Dodd, Pat Leclezio, Ryan Duvenage and Tom Dyer

Advertising, Marketing and Distribution grant.m@mudlmag.com

Subscription, Newsletter & Retail enquiries grant.m@mudlmag.com

MUDL is published by MUDL Media MUDL Media, Unit 5, Oude Moulen Business Park, Oude Molen Road, Maitland, Cape Town, 7405.

Quarterly Distribution MUDL Magazine is distributed quarterly throughout South Africa to over 4,500 on-consumption and retail outlets.

Visit the MUDL website at www.mudlmag.com

Ekasi Style Bar | Kaya Metxosi:

92

Soundcheck | Freshlyground:

Visit Langebaan for an ekasi style bar with It takes dedication, commitment and a difference, hidden away in plain sight. a healthy slice of luck to succeed as a musician. This is the Freshlyground story.

32 International Bar Review | Death & Co.: During Prohibition it was

thought that to drink alcohol was to walk in the company of death. We introduce you to a bar that pays homage to the old days.

36

In Question | Erik Lorincz:

Find out what it takes to become one of the most celebrated young bartenders in Europe.

42

Sports Personality | Herschelle Gibbs: In this interview Herschelle talks

just like he bats – he doesn’t hold back!

67

Champagne Cocktail Recipes |

Simple recipes for you to make and enjoy.

78 SA Venue Review | Alexander Bar: There aren’t too many places where

you can get a great cocktail and catch a show. Well here you can.

86

World Class | National Finals:

Once again Cape Town leads the way, but only just!

116 ARA Article | The Liquor Ad Ban: Are misguided good intentions

leading SA down the road to economic ruin? We investigate.

120 Car Review | The New Mercedes E Class by Derek Watts: Looking glamorous after a mid-life facelift – the new E-class cabriolet.

128 How To Make A Classic Champagne Cocktail

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A beautiful amber champagne… a beautiful lady named Amber… this was fun to shoot!

130

SA Venue Review | HQ:

136

In Question | Darron Swersky:

Five successful years later and HQ still has the edgy elegance that has become its hallmark.

One of the doyens of liquor retail in South Africa shares some insights into the business of selling booze.

ON THE COVER

Model | Amber Leale from Ice Models Photography | Marnus Meyer Makeup & hair | Tremayne West Styling | Deeva van der Merwe Clothing | Stutterfords, Kat von Duiten, Forever Young and Scalini Shoes Venue | HQ, Cape Town

7

E&J

Or go to Twitter: @MUDLmag Facebook: http://www. facebook.com/MUDLmag

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MAGAZINE

Editorial Enquiries Tel: 021 510 5917 Fax: 021 510 7433 info@mudlmag.com

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86

CHAMPAGNE RELEASE

CONTENTS IN THE KNOW

50 | The History of Champagne 74 | The Other Bubbles - BarChick 80 | The Rise of American Whisky - Larry Kass 82 | The Maestro Orchestrates Cognac Liqueurs

44

by Gary Regan

MAGAZINE

96 | Nielsen Report - The Sparkling Wine Market 106 | Whisky Corner - Patrick Leclezio 114 | Wine Corner - David Wibberley 118 | Outdoor Media - Tractor Outdoor

11 50

PEOPLE TO KNOW

76 | Industry personality - John Quinn 88 | SAFFAS Abroad - Clinton Weir 101 | The Long Pour - Tom Dyer

PLACES TO GO

110 | Bars With Heritage - Fireman’s Arms

WHAT’S BEEN HAPPENING

11 | Liquid Lifestyle - Bombay Sapphire’s ‘World’s Most Imaginative Bartender’

8

PRODUCTS

28 | Plugged, Played, Purchased

19 | Jose Cuervo Finds A New Home In SA 25 | Liquid Lifestyle - Los Muertos Launch 26 | Liquid Lifestyle - Reopening of Bascule Bar 27 | Liquid Lifestyle - Skyy Vodka

Elevated Experience

31 | In The Spirit of Sharing - Ubuntu 34 | Band Watch 40 | American Beverage Marketers 77 | Liquid Lifestyle - Oude Meester

Blue Door Events 84 | Liquid Lifestyle - Fine Brandy Fusion 104 | SA Flair Competition - Mr Price Pro/ Crush Nightclub 138 | B-Boy Benny Brings Heat At RedBull BC One SA Cypher

MUDL INFO

by Conor Van Gesselleen 38 | Cointreau - The Original 44 | Nikka - The Perfect Serve 46 | Green Fairy Part 3 60 | Champagne Availability 90 | Fine Brandy. By Design - SA Born & Conquering the World 94 | The Invention of the Flairco Bottle 102 | Available Apps 112 | (Re)Birth of a Brand - Boodles Gin 134 | Fee Brother’s Bitters

HOW TO

63 | Cocktail Making Methods 64 | Cocktail Garnishes 65 | Cocktail Equipment 103 | Shaker Flair Studio

8 | Letter from the Editor 12 | Social Media & Competition Winners 14 | Subscriptions 15 | You Know You Want It 16 | Industry News SA 20 | Industry News International 108 | MUDL Live 122 | Directory 140 | How Very French

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LETTER FROM

MAGAZINE

THE EDITOR

10

THERE IS A SAYING THAT GOES “EVEN IF YOU ARE ON THE RIGHT ROAD, YOU WILL GET RUN OVER IF YOU JUST SIT THERE.” WELL ONE THING THAT WE AT MUDL CANNOT BE ACCUSED OF IS RESTING ON OUR LAURELS. WITH EVERY ISSUE WE BRING OUT WE ATTEMPT TO MAKE IT OUR BEST YET, AND I BELIEVE WE’VE ACHIEVED THAT WITH ISSUE 7.

Those of you familiar with our publication will have noticed in this issue a slight departure from previous releases. In an effort to keep things fresh, we’ve adjusted the front cover design, as well as tweaked the layout of our articles. But aside from our minor facelift, we have some really exciting editorial for you to look forward to.

Speaking of new developments, there is much afoot in the halls of parliament as they sharpen their knives in preparation to cut liquor advertising, or even ban it altogether. Everyone recognises that alcohol abuse is a social problem that needs to be addressed, but are the good intentions of our ministers paving a road to economic ruin? Read our ARA article for some interesting insights into the matter as we look at the

consequences of the proposed ban.

With the advertising ban looming, companies are looking to bartenders to champion their brands, and one way to do this is through the sponsoring of mixology competitions. With this in mind we pick the brain of Erik Lorincz, the head bartender at the American Bar at London’s famed Savoy Hotel, for tips on how to win mixology competitions.

When it comes to the retail liquor industry in South Africa, few are better placed to comment than Picardi Rebel’s Managing Director, Darron Swersky, whose unique perspective on running a liquor store chain comes from 40 years in the business. Also on the subject of business, Patrick Leclezio writes about the various ways investors are using single malts to make money.

Recently we travelled to America to check out the cocktail scene and to meet with the fine folks at American Beverage Marketers.

They invited us down to Kentucky to tour their facilities (read all about that fantastic experience on page 40) and while we were ‘Down South’ it would have been remiss of us not to have stopped off at a few bourbon distilleries. Heaven Hill was one of the distilleries we visited, where we were lucky enough to be shown around by the Director of Corporate Communications, Larry Kass.

He then treated to us to some keen insights into the rise of American whiskey which you can read about on page 80.

Travelling overseas is a great way to put the achievements of our fellow countrymen in perspective, and I think it’s fair to say that South Africans are slowly taking over the world! Whether it be behind the bars of Europe, on the golf courses of America or at board room tables around the world, we are dominating the opposition with remarkable regularity for a small country on the arse-end of Africa. On that note, our premium brandies have started to gain the international recognition they deserve. Flip to page 90 for yet a few more reasons to be proudly South African.

Derek Watts is as celebrated as they come when it comes to journalism in this country, and I am very excited to announce that he has written his first car review for MUDL Magazine and will be contributing into the

http://www.facebook.com/MUDLmag @MUDLmag

foreseeable future. The first time Derek phoned me was quite a surreal experience; it was like having a conversation with my TV set. He is such a legend of South African media that we told him he could write on any car he liked. We put no restrictions on him; we gave him complete… what’s the word…?

Speaking of legends, I got the opportunity to meet another hero of mine recently, Herschelle Gibbs. We sat down over a calamari salad lunch at Five Flies Restaurant for what was supposed to be a 45min interview, and an hour and half later we finally wrapped up. He was actually lucky to escape when he did; in true Herschelle style, he was so forthcoming and comprehensive in his answers to our questions that we could have kept him there for days!

As if that isn’t enough, we also met up at Lola’s on Cape Town’s Long Street with two members of the band Freshlyground, thanks to the good people at Ray-Ban. Lead vocalist Zolani and violinist Kyla-Rose spoke to us about the secret to their success, some of the highlights of their career so far and where they think the global music industry is headed.

There is so much fantastic editorial in this release of MUDL Magazine that there is definitely cause to celebrate, and what better way than with a bottle of champagne? In our category special you will find out all about the history of this effervescent embodiment of merriment, you’ll learn about some of the best ways to drink it and you’ll be invited into one of the 10 oldest champagne houses, Piper-Heidsieck.

There is a lot to get through in this issue, so pour yourself a glass of the good stuff and settle in.

Cheers!

info@mudlmag.com

feed://Mudlmag.com/MUDLmag/?feed=rss2

Grant McDonald Editor of MUDL Magazine

AT P I P E R- H E I D S I E C K , T H E M O S T N OT EWO RT H Y C O LO U R IS NOT THE RED, BUT THE GOLD. Piper-Heidsieck’s Winemaker is elected Champagne Winemaker of the Year*.

For the seventh time in eight years, RĂŠgis Camus has been crowned by the prestigious International Wine Challenge UK. Beyond the talent of the man, it is the uncompromising quality of the Piper-Heidsieck wines, awarded year after year, that dazzles.

www.pip er-heidsieck.com

19605 Regis Camus Gilbert et Gaillard 250x330 UK.indd 1

* Winemaker of the year in Champagne category, September 2012.

08/04/13 16:38

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

LIQ

WORLD’S MOST IMAGINATIVE

BARTENDER

DL

IFE

ST

YL

E

MAGAZINE

16 MAY | TUSCANY | ITALY

UI

13 Raj Nagra and the finalists for Bombay Sapphir Worlds’ Most Imaginative Bartender 2013

IN MAY THIS YEAR, MATTEO VANZI OF ITALY WON THE BOMBAY SAPPHIRE WORLD’S MOST IMAGINATIVE BARTENDER (WMIB) TITLE AT THE GLOBAL FINAL IN TUSCANY, ITALY. COMPETING AGAINST OTHER PROFESSIONAL BARTENDERS GLOBALLY, ALL COMPETITORS WERE CHALLENGED TO CREATE A COCKTAIL INSPIRED BY TUSCANY, THE HOME OF THE JUNIPER BERRIES WHICH LIE AT THE HEART OF BOMBAY SAPPHIRE GIN. His cocktail, The Pastorini (Perfect Lady) was a twist on the classic White Lady using a recipe of Bombay Sapphire Gin, a homemade melange of a light jasmine green tea and pink grapefruit peel infusion, and a juniper berry meringue.

In addition to winning the trophy, Matteo has been invited to judge next year’s competition and will also become the latest addition to the Bombay Sapphire Cocktail Hall of Fame. This entitles him to various privileges including attending the opening of the Bombay Sapphire Distillery at Laverstoke Mill in Hampshire, England, later this year.

Furthermore, he will have the opportunity to work with Virgin Atlantic to create their new signature cocktail.

Matteo Vanzi named Bombay Sapphire World’s Most Imaginative Bartender 2013

Finalists for the WMIB 2013 competition were: • Austria: Markus Altrichter, Hammond Bar, Vienna • Canada: Franz Swinton, Cube Tasting Lounge, Calagry • Demark: Niklas Frank, The Union, Copenhagen • Germany: Mathias Noori, Roomers Bar, Frankfurt • Italy: Matteo Vanzi, Stravinskji Bar hotel de Russie, Rome • Japan: Mai Seike, Cellar Bar, Rihga Royal Hotel, Tokyo • South Africa: Assaf Yechiel, Orphanage Cocktail Bar, Cape Town • Spain: Joao Eusebio, Magatzem Escola Borne, Barcelona • Switzerland: Nico Colic, Hotel Rivington & Sons, Zurich • UK: Joe Wild, Berry & Rye, Liverpool • USA: Rustyn Vaughan-Lee, The Sporting League, Las Vegas

SA competitor Assaf Yechiel, from Orphanage, Cape Town

SOCIAL

MEDIA

MAGAZINE

Ta l k t o u s !

14 Thanks to everyone who has supported us via social media. Keep on sending in your comments a n d f e e d b a c k . We l o v e t o h e a r f r o m y o u !

Subscribe and win!!

COMPETITION WINNERS:

See page 14 to subscribe and you could win a bottle of Piper-Heidsieck

Photo unavailable

Masa

CONGRATULATIONS TO...

JOHAN BLAAUW | RESERVE BRANDS HAMPER WINNER ERIN FIELDING | EL BURRO R500 VOUCHER SIBONSINGENI | BOTTLE OF BELVEDERE

Carey

Tracy

Samuel

MAGAZINE 15

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info@mudlmag.com

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MUDL

SUBSCRIPTIONS IF YOU’RE READING THIS, CHANCES ARE YOU’VE FOUND A MUDL MAGAZINE. NO DOUBT YOU’RE WILDLY IMPRESSED AND THANKING PROVIDENCE FOR YOUR AMAZING GOOD FORTUNE, BUT HOW WOULD YOU LIKE IT IF YOUR NEXT MUDL MAG FOUND YOU? WELL, THIS DREAM CAN BECOME A REALITY. FOR JUST R140 INCL. VAT, YOU GET: Four quarterly issues at a discounted price, giving you quality for less. (we are givers…).

Delivery directly to your door.

MAGAZINE

The latest low down on everything moving and shaking in the trade.

5 LUCKY SUBSCRIBERS

WILL WIN A BOTTLE OF

PIPER-HEIDSIECK

FIRST 50 SUBSCRIBERS GET A SPECIAL EDITION FLEXFIT TRUCKER CAP

MIXOLOGYRELEASED

16 Complete the form below, attach a copy of your ID and post it to: MUDL Magazine, 5 Pude Molen Road, Maitland Cape Town, 7925 | OR email your details to info@mudlmag.com together with proof of payment (see banking details below).

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For Electronic Transfers: Name: MUDLMAG Bank: Standard Bank Branch: Milnerton Code: 025109 Acc: 253304415 Subscription Terms and Conditions: Subscription and promotions available for South African delivery only.

Email addresses and phone numbers will be for the use of MUDL promotional material only. Your privacy will be respected and your details will not be sold to any third party. For 4 issues only.

MIXOLOGYRELEASED

YOU KNOW

YOU WANT IT

WIN A RESERVE BRANDS HAMPER

Terms and Conditions: • The judges’ decision is final, no correspondence will be entered into.

• T he prize is not transferable or redeemable for cash.

• All entrants must be over the age of 18.

• T he prize constitutes 1 bottle of Ciroc Vodka, 1 bottle of Don Julio Reposado Tequila and 1 bottle of Tanqueray No. Ten Gin.

MAGAZINE

Want to win this amazing hamper? SMS your nameand “Reserve Brands MUDL 7” to 34511 and stand a chance to win. Entries close by the end of October 2013.

STRIKE A POSE

17 Tweet us a photo of you and your friends out and about with cocktail in hand, using the hashtag #MUDLpose7.

The pic that appeals to us the most will be published in the next issue of MUDL and will win a mobile bar party AT THE WINNER’S HOUSE for up to 30 people! The photo can be taken anywhere, so get creative.

Tweet your photos by the end of October 2013 to stand a chance.

ALEXANDER ALEXANDERBAR.CO.ZA

Terms and Conditions:

• The judges’ decision is final and no

correspondence will be entered into.

• T he prize is not transferable or redeemable for cash.

• T he person submitting the entry must appear in the photo and own it.

• B y submitting a photo it is implied that you give MUDL permission to publish it in the magazine and on the MUDL online platforms.

• All entrants must be over the age of 18.

• T he prize constitutes a fully stocked mobile cocktail bar manned by two or more mixologists. The bar will arrive any time from 5pm to set up and will start packing up at midnight at the latest. Anything not mentioned here is not included in the prize.

• T his competition is open only to residents of South Africa who live in and around the JHB, PTA, CT, DBN or PE areas.

WIN A VOUCHER TO THE VALUE OF R250 AT ALEXANDER BAR Join Alexander Bar’s newsletter by sending an email to mudl@alexanderbar.co.za and stand a chance to win one of two R250 vouchers to spend at the bar. Winners will be notified by email by the end of September 2013.

INDUSTRY NEWS

SOUTH AFRICA NEW DATES FOR SA FLAIR NATIONALS

Etienne Schlechter, chairman of the South African Bartenders Association, has released the dates for the three regional heats and the final of the 2013 SA Flair Nationals: • 1st August : Cubaña Table View (Heat 1) • 8th August : Cubaña Pietermaritzburg (Heat 2) • 13th September : Cubaña Menlyn (Heat 3) • 30th September : Cubaña Stellenbosch (Final) The flairtender will have 6 minutes for his/her routine.

MAGAZINE

Once again the Mainstay and Finest Call brands will be on hand to sponsor the competition, and Cubaña will be providing the venues where all the action will be taking place. See you there!

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Below are some of the Competitor Rules: •Bartenders will be required to have a minimum amount of 25ml liquid in their bottles at all times during their routine.

•Competitors must include the Finest Call Stall in their routine. but •Bartenders will design their cocktail with the sponsor’s product may also use bottles from ingredients that are included in their cocktail. in •The use of a product not on the sponsors list will result disqualification.

•Sponsors bottles presented on stage are to be new, clean with current labelling – bottles with old dirty labels must not be used.

•Competitors will be entitled to use as many clear bottles as they be wish but only one containing juice may be used. Other juices to

poured from the original container. the •No half-size (375ml) or miniature bottle permitted unless this is size of the sponsor’s bottle.

•Taping of speed-pourers WILL be permitted. Only WHITE tape may be used. an •All Flairtenders’ bottles & garnish must be prepped at least half ces. commen event the hour before at Anyone looking for a complete set of rules can contact Annette SABA: (021) 981 3551

UNVEILED IN SA: GLENFIDDICH RICH OAK AND DISTILLERY EDITION

The world’s most awarded single malt Scotch whisky has launched the Rich Oak and Distillery Edition in South Africa. The two variants form part of the premium Glenfiddich family and are made using the same pioneering single malt traditions set by the founder William Grant, 125 years ago.

As the strongest variant in the collection, the Glenfiddich Distillery Edition is matured in American and European oak for 15 years. In the crafting of this higher strength whisky, only water from the Robbie Dhu spring is added, just as William Grant did back in 1887. Nothing else is added or taken away during the maturation period, and it is non-chill filtered, resulting in its strong floral flavours and intense, lingering spicy pepper aromas.

Finished in untouched American and European oak casks, the Glenfiddich Rich Oak edition honours the distillery’s

SAVANNA CIDER LAUNCHES IN A CAN!

long history of wood mastery. The use of virgin European oak casks is a first for the single malt whisky industry and the 14 year old Glenfiddich Rich Oak Single Malt Scotch Whisky is the latest in a long line of groundbreaking whiskies. Both variants are available in stores nationwide, retailing at R470,00 for the Distillery Edition and R 435, 00 for the Rich Oak.

The popular proudly South African cider Savanna Dry has just been released in a can, bringing more can-venience to its loyal fans.

Although Savanna’s iconic clear glass bottle will always be its brand icon, the new and funky Savanna can offers several benefits: it’s lighter, it’s tougher, it can’t break, it’s more versatile, it’s stackable, it chills faster and stays chilled for longer, and you can really take it places. It’s perfect for a festival, picnic or camping trip. Another great benefit of the can is that it is 100% recyclable and uses less energy for refrigeration, so your inner ecowarrior can also enjoy the can-venience of the new Savanna can anywhere he goes.

CRUZ VINTAGE BLACK IS RELEASED

THE MODERN COCKTAIL

A new range of cocktail mixers has recently hit the SA market that makes mixing up drinks at home a lot easier.

The Modern Cocktail sets are available in packs containing five cocktail variants.

The mixologist who developed the product reinvented many classic cocktails, making the process extremely easy for consumers.

The Modern Cocktail Mixers have all the required ingredients pre-made

SABMILLER SIGNS COOPERATION AGREEMENT WITH KOPPARBERG

SABMiller and Kopparberg Brewery have entered into a cooperation agreement for the long term licensing of Kopparberg cider products in selected markets. All Kopparberg cider products, including Pear and Naked Apple, will be available for distribution, and the cooperation will take place in various markets where Kopparberg does not have an existing interest. The first SABMiller operation to sign an exclusive local distribution agreement is Australia, and others will follow in the coming months. Kopparberg is already available in SA.

and ready; just add the relevant alcohol, mix or shake it over ice and serve.

Each pack has five cocktail variants, each representing a selection of classics and some modern takes on a specific range of drinks. With seven mixer packs to choose from, there is plenty of variety. One of the most popular mixer packs is the ZeroCalorie Modern Lites, perfect for the ladies who are watching their figures.

BELL’S WHISKY VOTED SA’S FAVOURITE IN ICON BRAND SURVEY

South African’s have voted Bell’s Scotch Whisky as their favourite Alcohol Brand in the 2013/ 2014 ICON Brand Survey by Target Group Index (TGI), the largest survey of its kind in South Africa. Winning brands and research results were announced during an event at Summer Place in Hyde Park, Gauteng, on 19 July 2013.

“Winning brands are those that unite us as a nation and which are used, loved and relied upon by South Africans across the income, race and language spectrums to consistently deliver on both brand and value expectations,” says Maria Petousis, Director of TGI Southern Africa. Over 15 000 consumers were interviewed by TGI in a national brand survey which measured the usage of a plethora of brands across 163 categories.

CASTLE LITE RELEASES 440ML BOTTLE 8 PACK

In June Castle Lite launched its Extra Cold 440 ml nonreturnable bottle 8 pack to the trade, where over 830 bottle stores received the brand’s new POS to amplify the release of the new pack. The national campaign then turned its attention to a consumer drive in July and August to drive awareness of the new pack further.

This included the opportunity to win 44 000 extraordinary nights, as well as the ultimate night to the value of R50,000 by simply creating a profile and engaging with the brand on the website. Look out for brand activations across the country, which include six mobile ice bar parties with the new Digital Cube and 21 club ‘takeovers’. For more information, go to www.castlelite.co.za.

MAGAZINE

The Cruz Premium Vodka Company New York has recently released a luxurious vodka, Cruz Vintage Black. The vision was to produce an exceptionally smooth vodka with character that would appeal to discerning consumers worldwide.

Cruz Vintage Black Premium Vodka is the result of this vision. Cruz Vintage Black is a luxury handcrafted vodka produced in America, distilled four times and then charcoal filtered a further three times using America’s finest winter grain. It is then carefully blended with exceptionally pure water, producing a vodka of intense purity and exceptional smoothness. Cruz Vintage Black, dressed in an elegantly mysterious jet black bottle, can be enjoyed on the rocks or with your favourite mix.

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INDUSTRY NEWS

SOUTH AFRICA NEW PREMIUM LOOK FOR OLMECA ALTOS UNVEILED

MAGAZINE

Following a successful launch in selected US cities, Olmeca, the world’s No. 4 tequila brand, has unveiled a new look for its superpremium award winning tequila, Olmeca Altos, which will be launches in South Africa on the 6th August 2013.

The new packaging for Olmeca Altos creates a crafted look through the use of tactile varnishes and uncoated stock, while gold embossing and a wooden cap have been introduced to ensure the new bottle conveys the quality of its super-premium offering.

A test launch in US cities revealed a growing fanbase amongst hipster

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communities. To further increase awareness of Altos amongst this audience, the neck and front of the bottle emphasise the Altos name.

The reference to Olmeca has been reduced to make the distinction between Altos and other Olmeca Tequilas clearer for consumers and bartenders alike.

Altos will strategically align with Creative Pioneers who will showcase their work, incorporating elements of Altos, at launch events that will be held in both Johannesburg and Cape Town. “This will speak not only to the creativity of the Creative Pioneer, but the versatility of Altos,” says Renzo Puccini, Brand Manager for Olmeca Tequila SA. Olmeca Altos was born out of a unique partnership between world-renowned UK bartenders Henry Besant and Dré Masso, alongside Olmeca Master Distiller Jesús

FINEST CALL INTRODUCES 2 NEW FLAVOURS TO SA

Finest Call, the world leader in cocktail mixes, has introduced two more flavours to South Africa. Finest Call’s Mai Tai and Watermelon flavours have proved to be extremely popular in America and other overseas markets.

Both have arrived in SA ahead of the summer season and are looking to capitalise on the warm weather.

Hernández. The brand continues to win many top awards, with the most recent being first place in the Drinks Business Awards 2013 for Best Design and Packaging for the Spirits category worldwide.

GRANT’S SHERRY CASK FINISH HITS SA

South African whisky enthusiasts can look forward to the debut of the Sherry Cask Finish edition. It is matured in handpicked Spanish Oloroso sherry casks for up to four months, resulting in the unusually warm, rich and fruity taste. Following the worldwide launch, the edition received international recognition, winning numerous accolades such as the gold International Spirits Challenge (ISC) award in 2010. The Grant’s Sherry Cask Finish is currently available nationwide, retailing at R165.

CARLSBERG LAUNCHES IN SA

This August Carlsberg, one of Europe’s favourite beers, will be reaching our shores, available in 330ml nonreturnable bottles and cans, as well as a 500ml can and 500ml can Lite. Incidentally, Carlsberg have announced that they will be the official beer partner of the English Premium Football League for the 2013/14 season and into the foreseeable future. Cookkikillus, commonly known as CK House of Premium, are the official agents for Carlsberg Beer in South Africa. The brand will form part of their premium imported beer offering that also includes Corona Beer.

For any enquiries please call 021 421 9091 or e-mail office@cksa.co.za

THE DRINK SHOP’S ONLINE PLATFORM GOES LIVE

No longer is it necessary to drive to the bottle store – the Drink Shop is a bottle store that comes to you.Intended as an online liquor solution, the Drink Shop has been taking orders by phone while putting the finishing touches to their website.

The team has recently announced that their site has gone live and consumers are only a click away from their booze order. For more info log onto www.thedrinkshop.co.za or phone 021 510 5571

JOSE CUERVO FINDS

A NEW HOME IN SA

BY GRANT MCDONALD

ontrade platform that is crucial for shooter brands,” he says. “Jose Cuervo Gold enjoys 75% of the gold tequila market, and it will easily slot into our premium ontrade operation.”

Iain Hooper, managing director of Edward Snell & Co, says that he’s delighted to add Jose Cuervo to the company’s range of premium brands, which includes the portfolios of Campari, Rémy Martin and William Grant & Sons. “The opportunity to grow Jose Cuervo’s share of the market and tequila-drinking occasions in Southern Africa is an exciting challenge.”

Schalk van Wyk (Group marketing manager, Edward Snell & Co) and Louise Day (Account director, BrandsRock)

Schalk van Wyk, Group marketing manager believes that Jose Cuervo couldn’t have found a better home. “The reason the brand chose to partner with us, I believe, is that our comprehensive distribution network offers a national footprint across all channels, and we also provided an

From a positioning point of view, consumers can expect to see little change in the personality of the brand they have come to know and love. They will still be able to buy “the bartender’s tequila” at the same outlets at the same price point, with all stock availability issues resolved by August 2013.

Keep on the lookout for a new global through-theline marketing campaign that will be hitting our shores in the coming months. “The people we are talking to have quite a liberal mindset and therefore respond to interesting messaging,” says Schalk, ”so we will be looking to push boundaries; possibly be a little more risqué.”

Over the next 6 months Snell will be concentrating on ensuring that Cuervo is listed everywhere and that their key accounts are satisfied. Thereafter the marketing team will take brand awareness to new heights, leveraging off consumer experiences and huge events that will get people talking about Jose Cuervo.

These are exciting times for Edward Snell & Co. Established in 1848, they have been working behind the scenes to build liquor brands for over 160 years in South Africa. They now have the bestselling single malt Scotch in the world (Glenfiddich), the best-selling cane in South Africa (Cape to Rio) and the world’s best-selling tequila on their books.

Clearly they’re doing something right.

MAGAZINE

THE WORLD’S ORIGINAL TEQUILA BRAND, JOSE CUERVO, HAS CONFIRMED THAT THEIR DISTRIBUTION AND MARKETING WILL BE MANAGED BY EDWARD SNELL & CO. HAILED AS THE “TEQUILA FROM TEQUILA,” JOSE CUERVO HAS BEEN MADE IN THE ICONIC MEXICAN TOWN SINCE 1795, WHEN KING CARLOS IV GAVE THE CUERVO FAMILY THE LICENSE TO COMMERCIALLY PRODUCE TEQUILA ON THEIR FARM. NOW THE WORLD’S BESTSELLING TEQUILA, IT IS A TREMENDOUS FEATHER IN THE CAP OF ANY SPIRIT PORTFOLIO, AND THE TEAM AT EDWARD SNELL CAN’T WAIT TO GET STARTED.

Over the last few years Edward Snell has concentrated on the development of their ontrade platform, particularly their premium offering, and this is reflected in the meteoric success of brands such as Glenfiddich and SKYY Vodka under the company’s curatorship. Not only are Snell’s distribution structures extremely sound, but their solid track record of building brand equity made them perfectly placed to take Cuervo from strength to strength.

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INDUSTRY NEWS

INTERNATIONAL NO. 3 GIN WINS GOLD AT INTERNATIONAL SPIRITS CHALLENGE – AGAIN!

MAGAZINE

Berry Bros. & Rudd Spirits has been awarded a Gold Medal in the London Dry Gin category of the International Spirits Challenge for the second year running. This follows the triumph at the International Spirits Challenge in 2012.

Luke Tegner, Brands’ Director of Berry Bros. & Rudd Spirits, states; “This latest award underlines the consistent excellence of No. 3 London Dry Gin. In addition, it illustrates the judges of the ISC recognise top quality, traditional gin with juniper at its heart. I’m very pleased that a new brand, albeit

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HARRODS AND THE DALMORE CREATE WORLD’S RAREST WHISKY COLLECTION

Harrods has teamed up with The Dalmore to create a truly unique collection of rare whiskies. The Dalmore Paterson Collection – the only one of its kind in the world – went on sale in the newly refurbished Fine Spirits Room at Harrods on 16 July 2013 for £987,500.

Consisting of twelve bottles, each rare expression has been individually assessed, nosed, tasted and selected by Richard Paterson, master distiller of The Dalmore, ably assisted by Nick Fleming, wine and spirits buyer for Harrods. Richard has chosen

RAFT OF AWARDS WINS FOR CHIVAS BROTHERS’ WHISKIES

Chivas Brothers’ portfolio of Scotch whisky brands has scooped a total of 24 gold medals at the International Spirits Challenge (ISC) and The Scotch Whisky Masters.

one with 300 years of heritage, can gain on-going recognition in such a dynamic category – long may it continue.”

With juniper at its heart, No. 3 Gin celebrates the integrity and character of traditional London Dry Gin, featuring just three fruits and three spices distilled in traditional copper pot stills.

Now in its 18th year, the International Spirits Challenge is the most authoritative, respected and influential spirits competition in the world. Winning an ISC award is an impressive achievement for any spirit that passes the blind assessment of the experienced panel of specialist judges.

to name each of these whiskies, dating from 1926 up to the 1990s, in honour of those people who have influenced and inspired him throughout his career, from his own father and grandfather to the founders of The Dalmore’s parent company, James Whyte and Charles Mackay. Each of the twelve expressions is presented in a hand crafted full lead crystal decanter, produced by Glencairn, one of the world’s leading crystal houses. Luxury jeweller Hamilton & Inches have crafted and hand engraved the silver that adorns each bottle, and the collection itself is housed in a bespoke wooden cabinet.

The Glenlivet, the No. 2 Scotch malt whisky brand in the world, won an impressive cache of 12 gold medals across the two competitions, including ‘Best in Class’ for its 18 Year Old and gold medals for its Master Distiller’s Reserve, Nadurra 16 Year Old, Excellence, 12 Year Old, 15 Year Old, 21 Year Old, 21 Year Old Archive and XXV expressions.

There was further success for the malts portfolio with Strathisla receiving the coveted Master medal at The Scotch Whisky Masters and Aberlour winning gold medals for its 12

Year Old and A’bunadh in the ISC and The Scotch Whisky Masters respectively. Chivas Brothers’ blends also triumphed at the ISC with Ballantine’s Finest, Ballantine’s 17 Year Old, Ballantine’s 30 Year Old, Chivas 18 Year Old and Royal Salute 21 Year Old, each receiving a gold medal at the competition.

Ballantine’s was awarded a further two gold medals for its 12 Year Old and Limited expression at The Scotch Whisky Masters.

In addition to their successes at the ISC and The Scotch Whisky Masters, Aberlour A’bunadh and The Glenlivet XXV also ranked top in two out of three categories at the 14th edition of the Spirit of Speyside Whisky Festival, celebrated in Scotland at the beginning of May.

JOHN TRAVOLTA IS YPIOCA’S NEW BRAND AMBASSADOR

Yipióca has just launched their first TV ad campaign since the brand’s acquisition by Diageo and will air across Brazil, as well as on social media platforms. Developed by DM9Rio Agency, the campaign stars John Travolta and has the tagline “Brazilzar” which means “Brazilian”. According to Eduardo Bendius, marketing and sales director of Yipióca, the campaign aims to strengthen the bond between Brazilians and cachaça.

“We celebrate the way the Brazilians face life, with a positive attitude in a good mood and way of hosting [sic]” he says. “We believe that cachaça participates in this moment.” In the ad, Travolta is strolling along the beaches and bars of Brazil when he comes into contact with national passions such as samba, soccer and the caipirínha. According to Bendzius, his global appeal elevates the brand because he relates to all age and social groups.

Check out the clip at http://mais. uol.com.br/view/14598546 but be warned - it’s all in Portuguese.

claims A US federal judge has recommended a class-action lawsuit over alleged “unsubtantiated” approval have to has still lawsuit the However, proceed. should brand er around the Vitaminwat sue for from a district judge before it goes ahead. However, consumers will not be able to the way damages. If the case against Coca-Cola is successful, the company will have to change for it labels and markets the product. New York and California residents, backed by the Center iated” Science in the Public Interest, accuse the company of making “deceptive and unsubstant Cocaclaims, such as the product being a healthy alternative to water and sugary soft drinks.

Cola first attempted to have the lawsuit dismissed in 2010, but failed.

UNITED SPIRITS THRIVING AFTER DIAGEO ACQUISITION DEAL

United Spirits has shown tremendous growth on the Bombay stock exchange recently after Diageo finalised its purchase of another 14% of the company.

Shares went up 2.3% to 2,615 rupees (INR) and shares in United Breweries (their brewing arm) grew 8% to INR 27. Diageo now controls 25% of the company.

BUFFALO TRACE DESIGNATED A NATIONAL HISTORIC LANDMARK

After 240 years, Buffalo Trace Distillery has been named a National Historic Landmark (NHL) by the United States Department of the Interior. Joining the elite ranks of such American icons as the Alamo, the Empire State Building, and the White House, Buffalo Trace Distillery is now one of only

NEW GROVE RUM SCOOPS AWARDS

2013 has proved to be a successful year for New Grove Mauritian Rum. Already it has scooped awards at the Paris Rhum Fair, the Madrid International Rum Conference and the Concours Mondial de Bruxelles`, adding to its impressive trophy collection.

2,577 National Historic Landmarks in the United States. The NHL award submission describes Buffalo Trace Distillery as, “a rare, intact example of a distillery operating before, during and after Prohibition with intact distillery resources ranging in date from ca. 1880 to 1953. These provide an unparalleled opportunity to study at one site the evolution of the building types, building

Rhum Fair – Paris • Médaille d’argent: New Grove Old Tradition 5 YO Madrid International Rum Conference • Gold Medal: New Grove Old Tradition 8 YO • Bronze Medal: New Grove Spiced • Diploma: New Grove Plantation Concours Mondial de Bruxelles • Gold Medal: New Grove Spiced

materials and construction technology associated with the American whiskey industry over time.”

MAGAZINE

LAWSUIT AGAINST VITAMINWATER ON TRACK

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INDUSTRY NEWS

INTERNATIONAL

MAGAZINE

SPAIN’S DAVID RIOS WINS DIAGEO RESERVE WORLD CLASS GLOBAL FINAL 2013

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After a week of rigorous competition last July, David Rios of Jigger Cocktail & Disco Bar, Spain, was crowned the Diageo Reserve World Class Bartender of the Year 2013, rising above 43 other global finalists to take the title.

David captivated judges throughout the week with his winning cocktails. His Gold Basque Punch - using Johnnie Walker Gold Label Reserve, Amer Picon, pineapple juice, grenadine and soda, garnished with an orange slice, star anise and mint – along with his signature serve comprised of Ketel One vodka, Apero-flavoured strawberries, sugar syrup, kumquat and grapefruit juice, egg white and orange bitters, showed innovation, creativity and showmanship.

CHAMPAGNE TAITTINGER ANNOUNCED AS OFFICIAL FIFA CHAMPAGNE

Champagne Taittinger has been announced as FIFA’s Official Champa gne in an agreement which will run up until December 2015. This period includes the 2014 FIFA World Cup and the FIFA Confederations Cup 2013, both taking place in Brazil. For the very first time in its history, a champagne house is chosen by FIFA as the official champa gne to be served to guests in FIFA’s VIP and VVIP areas during the two major events of the FIFA agenda. This agreement is a historic event for the whole Champagne region since it marks the recognition of its universa l mission to develop football all over the world. Champagne Taittinge r has a long history with football, with particular ties to the glory days of Reims Football Club, and who has never ceased to build up partnerships with various European clubs. Pierre-Emmanuel Taittinger, President of the House, remembers that the only time he was allowed to watch TV as a boy was on June 6th 1959. On that night his father, Jean Taittinge r, who

Over the past year, contenders from around the world have competed in local and regional heats, each aspiring to attain a coveted place at the Diageo Reserve World Class Global Final aboard the boutique cruise ship, Azamara Journey. Contestants got to showcase their creations in front of some of the most revered names in the industry – Salvatore Calabrese, Peter Dorelli, Dale DeGroff, Gary Regan, Julie Reiner, Hidetsugu Ueno, Arturo Savage, Steve Olson and Aristotelis Papadopoulos.

David embarks on a year-long global tour as an ambassador for Diageo Reserve World Class, widening his own knowledge, honing his skills and techniques along the way, and being the standard-bearer for fine-drinking experiences.

had just been elected Mayor of Reims, set the ball rolling for the final game of the “Coupe d’Europe des Clubs” (now called the Champio ns league) between Real Madrid and Stade de Reims.

NBL ANNOUNCES DEVELOPMENT OF AFRICA’S LARGEST ROOFMOUNTED SOLAR POWER PLANT

Namibia Breweries Limited (NBL), in conjunction with O&L Energy, has announced the official approval of a 1 MW on-grid solar photovoltaic (PV) facility that will be the largest roof-mounted PV plant in Africa to date. Together

with the solar company Donauer Solartechnik from Germany and local Namibia installation companies, the plant will be installed by the end of 2013. NBL Managing Director, Wessie van der Westhuizen said: “We are extremely proud to follow the green route and install the largest roof-mounted PV plant in Africa in an effort to cut energy cost, reduce our carbon footprint and become partly self-sufficient.” The 1 MWp plant will cover up to 35% of the total NBL consumption during day time. The plant will have an annual output of 1.9 GWh. It is expected to have a payback period of 6-7 years and should operate for a period of 25 years.

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LOS MUERTOS

LAUNCH

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WED 3 JULY | LOS MUERTOS & ACES ‘ N SPADES

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The night kick-started with a low key gettogether at the Los Muertos shop (if 140 people could be considered low key) where guests got started on some food, wine and Kraken Spiced Rum. Once everyone was warmed up the crowd moved across to Aces ‘n Spades where the party where the party kicked up a gear. If you have the slightest interest in motorcycles and happen to be in Cape Town, swing by Los Muertos and check out their set up.

Nicole

Craig, Maria, Ray & Zigi

Address: 42 Dorp St, Bo Kaap Phone: 021 835 4321

Zigi & the Kraken Hunter at Aces&Spades

MAGAZINE

ON WEDNESDAY 3RD OF JULY LOS MUERTOS MOTORCYCLES CELEBRATED THEIR OFFICIAL LAUNCH, AND THE KRAKEN HUNTER WAS ON HAND TO ENSURE THAT GUESTS WERE KEPT WELL PLIED WITH PREMIUM RUM. LOS MUERTOS IS A SHOP IN CAPE TOWN’S BO KAAP THAT SPECIALISES IN CUSTOM BIKE BUILDING, CLOTHING AND HELMETS, SERIOUS FILM PRODUCTION, AND YOU CAN EVEN GET A TOP-NOTCH CUP OF COFFEE THERE TOO.

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Anru & Gavin kicking it with the Kraken Hunter at Aces ‘n Spades

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REOPENING OF

BASCULE BAR

18 MAY | CAPE GRACE HOTEL | CPT

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THE REFASHIONING OF CAPE GRACE’S BASCULE BAR WAS REVEALED EARLIER THIS YEAR AS THE VIBRANT WHISKY, WINE AND COCKTAIL BAR REOPENED AHEAD OF WORLD WHISKY DAY. Celebrated by whisky enthusiasts around the world on the 18th of May, it was a fitting occasion to coincide with the unveiling of the new-look Bascule, which Consultant team, Design 360, artfully achieved a contemporary twist on the bar’s interior design, while preserving the hotel’s rich Cape heritage and cherished old world charm.

Bascule is named after the Bascule Bridge at the Victoria & Alfred Waterfront (the only one of its kind in South Africa) and a portrait of the famous Clarke Street Bridge in Chicago adorns the focus wall of the lounge area. Says Cape Grace Sales & Marketing Director Philma Gomes, “With only about 140 bascule bridges throughout the world, it is fitting to celebrate the uniqueness of the locational design in Bascule bar, our very own masterpiece, which we believe offers guests a perfect balance of relaxed ambience and world class sophistication.”

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SKYY VODKA

ELEVATED EXPERIENCE 17 MAY | RANDLORD’S | JHB

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Guests were greeted with a full “Blue Carpet” SKYY Vodka experience on arrival at Randlord’s Lounge Bar: SKYY Vodka transport shuttles to and from the event signature SKYY90 Martini, Coder and Infusions cocktails flowed with a selection of finger foods and canapés to keep hunger at bay through the night. A separate stylish SKYY 90 bar was set up on the on the balcony area, offering a breathtaking panorama of the night time Jo’burg city skyline.

On the entertainment side, a performance bill to match the venue and ambience was the order of the night. On the decks it kicked off with Fistaz Mixwell ‘SA’s most trusted DJ’, Sphectactula and p.H. This was followed by a stellar performance from Donald and the evening was capped off by the legendary TKZee, who took the experience to a truly elevated level.

Just to make sure everyone stayed connected, a dedicated SKYY Vodka photo booth was set up, and posted images direct to Facebook profiles through the use of personalised “RFID” tags.

DJ Sphectactula

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THE FIRST OF THREE SKYY VODKA ELEVATED EXPERIENCE’S TOOK PLACE ON THE 17TH MAY 2013 IN JHB.

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PLUGGED PLAYED

PURCHASED

BY CONOR VAN GESSELLEEN

Pebble

The Pebble has Kickstarter to thank for its journey from concept to shelf, and has performed exceptionally well since its release. Using an e-paper display instead of LCD keeps your Pebble ticking for up to seven days on one charge. Its functionality keeps you alerted, via a Bluetooth connection to your phone, of any and all social media updates, e-mail and calendar appointments, and if rumours are correct, you can look forward to a dedicated app store in the future as well. $150-00 online

MAGAZINE

WIRELESS WRIST WATCHES…

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Which. Wireless. Watch. Where.

Wireless Watches to Wear.

I HAVE LONG PROPHESIED THE DEATH OF THE WRISTWATCH. THEY SEEM TO HAVE FALLEN INTO A CATEGORY OF IRRELEVANT TECHNOLOGY THAT ENDURES BY THE SHEER WEIGHT OF THEIR HISTORY, OFFERING US LITTLE MORE THAN A CHANCE TO SHOW OFF OUR STATUS AND FASHION SENSE. THESE ARE CONSIDERED TO BE TWO NOBLE ENDEAVOURS BY SOME, BUT IF LIKE ME, YOU DEEM NEITHER TO BE TOO IMPRESSIVE, THE IDEA OF WRAPPING A PRETTY USELESS BAND AROUND YOUR WRIST ON A DAILY BASIS WILL HOLD LITTLE APPEAL. IF EVER I NEED THE TIME, I HAVE AT ANY GIVEN POINT TWO OR MORE DEVICES WITHIN ARM’S REACH THAT CAN TELL IT TO ME. However, as technology changes so does the way we utilise what are, ostensibly, relics of the past, and it appears as if evolution has prematurely ended my soothsaying days, reinventing the watch as an always accessible life management tool that is once again not only relevant, but poised to become the technological necessity of the future.

Wearable technology is the next giant scientific leap according to some, and if the last couple of years are anything to judge by, it looks as if they might be correct.

Computers imbedded in clothing, glasses that can record and share your world as you go through it more efficiently than your breakfast Instagram, lunchtime Tweet and evening Facebook status update combined, and as it turns out, a watch that can be used to control all of these.

We are entering a world with an unprecedented lack of privacy, but as with all progress we can choose either to go quietly into that goodnight or deny the future.

Either or, the technology is coming and coming quickly.

When you read this you might have a Google watch, an iWatch and countless more, but for now the market is in its infancy and these are a few of the forerunners.

Sony Smartwatch

Bright, colourful and above all else, youthful, the Sony boasts a small 1.3” multi-touch display, Bluetooth connectivity, music player, social media apps and a very mini GPS function. It’s essentially your phone – if it was put into the hot wash.

Visually it’s similar to the iPod, but that’s where the comparison ends as the Smartwatch boasts crossbrand functionality. On the downside, the battery life is what you’d expect from an LCD. Not much. $150-00 online

Motorola MotoActv

As the name suggests this is a combination of the many fitness bracelets on the market and new smartwatch technology. Expect the apps and marketing to target fitness enthusiasts but don’t be deterred as the MotoActv runs an Android operating system with full Bluetooth connectivity that includes all the bells and social whistles. $249-99 online

Cookoo

Stylish, vibrant and above all, round; a commodity you don’t see often when it comes to smart watches.

Designed solely for iDevices, the Bluetooth link enables you to receive all your updates, and apart from remotely controlling the camera on your phone, not much else. It’s nifty at best, but about half the price of its closest competitor. So if you prefer to be notified on your wrist and not your pocket it’s worth a shot. $110-00 online

Martian G2G

This won’t excite the tech-geek inside you, but the Martian does offer a certain sense of classic style.

Complete with (can we call it retro?) analogue face and small OLED digital display for notifications, the Martian looks more watch than computer. Be fooled at your peril however, as it can be linked to both Android and iOS devices via Bluetooth and an embedded microphone and speaker system allows you to utilise Siri or your Android assistant to make calls, send texts et al. Wear it to the boardroom, but make sure to put it on silent. $250-00 online

iWatch

Apple have patented the name, manufacturers are rumoured to be working on screens, and to all intents and purposes it’s a go! Will this be another bound forward for Apple? Or will they finally be knocked down a rung from their lofty perch? Either way, we’re in for an interesting time. Here are some rumoured designs to fuel the discussions…

MAGAZINE

WIMM One Watch

Clip it into the watchband or remove it for easier use as a media player. The WIMM encases some powerful innards in its smooth, somewhat utilitarian design. 256MB RAM, 2GB storage, Wi-Fi, Bluetooth, accelerometer, magnetometer and a reasonably large capacitive touchscreen to scroll through the various apps available to it. It’s solely for Android, so don’t expect a white version any time soon. $199-00 online

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I’m Watch

Find all the functionality of your phone flawlessly accessible with this stylish little Italian. Yes, born and bred in Italy, the I’m Watch marketers have taken great pride in the achievements of the design team in producing its multiple variants. Unlike the football team however, this little guy has some substance. Call and answer calls from your wrist, play games, and do just about anything with an app store consisting of hundreds of applications. $399-99 online

Fossil Wrist PDA

You couldn’t quite call this the forerunner to the smart watch movement, but it’s nice to see just how far we’ve come since this high-science of a decade ago. Fossil created this Palm-powered watch that utilised all the latest tech of the day, a 160 x 160 pixel touchscreen, an infrared port, an electroluminescent backlight and an IRDA transmitter to name but a few. Needless to say it did not take off. $250-00 (in 2003)

Samsung Galaxy Altius

Altius. A working title or rumoured name?

All we know is that a smart watch is in the works and will more likely than not bear the name that has taken Samsung to the forefront of Android driven devices: Galaxy.

EKASI

STYLE BAR

BY GRANT MCDONALD

MAGAZINE

WE TAKE A TRIP UP THE WEST COAST TO THE TOWN OF LANGEBAAN TO VISIT AN EKASI BAR WITH A STYLE ALL ITS OWN.

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Over the last couple of decades Langebaan has cultivated for itself, a reputation a seaside resort. Venues such as Mykonos, Pearly’s, Boesmanland Kombuis, Friday Island and Strandloper have become well known among holiday makers and locals alike, and the Gary Player designed Langebaan Golf Club has quickly established itself as a championship course since its revamp. But right in the heart of town you’ll find a thriving watering hole that is hiding in plain sight.

Kaya Metxosi was established a few years ago with the purpose of catering to a market that had previously been neglected. It was started up by local businessman Andrew Tromp, but its success has been inspired and driven by his team of Whitie, Lana Contessa and Happy. As White explains, before it opened its doors there was

nowhere for people from a lower income bracket to let loose.

“Many of the people that come here can’t afford to buy drinks at other places, but here they can come and share 750ml bottles of beer with friends,” says White. “With R50 they can have a really good time!”

One thing that is evident when walking into Kaya Metxosi is the pride that everyone takes in their local. To many patrons, it is like a second home where they can relax among friends, enjoy some food and a few drinks. And when the music is cranked up, the dance floor in this cosy little venue really starts to heave!

Kaya Metxosi was born out of a need to provide a place where previously marginalised people feel welcome and, perhaps for that reason, the locals go to great lengths to make strangers feel at home. The venue attracts visitors from far and wide, including the odd tourist from overseas looking for a taste of Africa.

“Many of the people that come here can’t afford to buy drinks at other places, but here they can come and share 750ml bottles of beer with friends.”

IN THE SPIRIT OF SHARING

UBUNTU

BY GRANT MCDONALD

In the New South Africa, Ubuntu seems to have become less of an ideological tussle between black and white and more about embracing your fellow countryman, irrespective of his or her race.

Michael Onyebuchi Eze sums it up by saying that “humanity is not embedded in my person solely as an individual; my humanity is cosubstantively bestowed upon the other and me. Humanity is a quality

we owe to each other.” The beauty of Ubuntu is the recognition that we are all linked and that we have the power to positively impact other people in our society by the way we act.

In the various township venues I’ve visited over the last few years I’ve seen the spirit of Ubuntu shine through strongly. Food quite often arrives at the table in one large communal tray from which everyone in the group helps themselves, beer is usually ordered in large 750ml bottles – Zamaleks – and shared between two or three people and if there happen to be any children running around they become the responsibility of every adult there. From Nambitha Restaurant in Soweto, Max’s Lifestyle in Durban or Mzoli’s in Cape Town, there is a real sense of kinship among the patrons that goes beyond community. What’s more is that the racial demographic of the people you find at these places is becoming more diverse all the time.

It would be false to say that South Africa has become one big getalong gang since the fall of apartheid and the Rainbow Nation has certainly had its share of social blights that fly in the face of Ubuntu, but we have come a long way since the dark days of segregation.

Ubuntu loosely translates as “human kindness” or “humanity”, an idea that transcends culture, race and creed. What better way to recognise the humanity in our fellow man than over a shared drink?

MAGAZINE

IN THE YEARS FOLLOWING SOUTH AFRICA’S EMANCIPATION AND THE ADVENT OF THE RAINBOW NATION, MUCH HAS BEEN MADE OF UBUNTU AND ALL THAT IT STANDS FOR. IN TRUTH, THE TERM CAN BE TRACED AS FAR BACK AS THE MID-1800S AND WAS ORIGINALLY CONSIDERED MORE OF A PHILOSOPHY THAN A QUALITY ATTRIBUTED TO ONE PERSON OR GROUP. BY THE 1970s UBUNTU WAS USED PARTICULARLY IN SOUTHERN AFRICA TO DESCRIBE A TYPE OF AFRICAN SOCIALISM; A SENSE OF COLLECTIVE RESPECT FOR COMMUNITY THAT WHITES WERE CONSIDERED TO LACK. THE TERM BECAME PARTICULAR RELEVANT ONCE SOUTH AFRICA ATTAINED MAJORITY RULE IN THE 1990s, EVEN APPEARING IN THE EPILOGUE OF OUR INTERIM CONSTITUTION AS PART OF A PLEA FOR A PEACEFUL TRANSITION.

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INTERNATIONAL

BAR REVIEW

MAGAZINE

Address is 433 East 6th Street, (Between 1st Avenue and Avenue A, New York, NY 10009. www.deathandcompany.com

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IN 1919 THE VOLSTEAD ACT BROUGHT A SWIFT END TO NIGHTLIFE IN THE UNITED STATES

BY USHERING IN PROHIBITION, AND THE REFINED CRAFT OF THE BARTENDER WAS OUTLAWED. IT WAS THOUGHT THAT TO DRINK ALCOHOL WAS TO WALK IN THE COMPANY OF DEATH. IT’S TAKEN ALMOST A CENTURY TO RESTORE CLASS AND RESPECT TO THE SPECIALTY COCKTAIL. IN DEATH & CO YOU WILL FIND A BAR THAT PAYS HOMAGE TO THE GOLDEN ERA OF PRE-PROHIBION NEW YORK THROUGH A COMBINATION OF ATMOSPHERE, DÉCOR AND A COMMITMENT TO MAKING QUALITY CLASSIC COCKTAILS.

David Kaplan is the founder and majority owner of Death and Co and it was his ideas and inspiration that lead to the creation of the venue. Since he first started working in hospitality at the age of 15 he dreamed of opening a bar, and Death & Co certainly reflects his aspirations and taste. After moving to New York City in 2005 it didn’t take him long to start working towards realising his ambition.

The bar opened on January 2nd, 2007 after the better part of a year in development.

Strong pre-Prohibition era cues are found all around the venue; for example the mural at Death & Co is based on a Temperance Movement flyer from the New York area entitled “The Devil’s Toboggan Slide”. Another inspiration for the bar was Dashiel Hammett’s short story “Death and Company” and his book “The Thin Man”.

Death & Co represents a return to service, craft and authenticity in a world of cookie cutter nightlife experiences. They are always innovating and creating inventive cocktails with a nod to the classics. Attention is focused on quality service, ingredients, design, decor and presentation. All the drinks and décor are built on the idea of true craftsmanship that evoke the feeling of a ‘new permanence’; something current but based on timeless styles with a sense of history, craft, mystique and culture of the cocktail.

It was important to David that Death & Co reflect New York and its cocktail heritage and history. He also design it in such a way as to give a sense of longevity, as if it has always been there. Essentially they wanted to create a bar that would become a New York cocktail institution from the get-go. To achieve this they spared little expense in

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the interior design. The space includes key elements such as: • ables which are absolute black granite with laser etched designs by tattoo artist Scott Campbell.

• A sculpted brass door interior handle and rail finial.

• A bar styled to fit the pre-prohibition time period.

Death & Co is a cozy, intimate little bar spanning about 1100 square feet with the ability to accommodate a little over 50 guests. All tinctures, infusions and ingredients are made in house (when possible and applicable) and the cocktails are inspired by the structure of classic cocktails. It is the first bar in the US to re-introduce the classic punch service, something that has its origins in The East India Trading Company of the 1600s, and it

proves a useful catalyst for getting guests to ask questions and immerse themselves in the world of cocktails. Many such guests are really passionate about mixology and return many times a week to see that is on offer; in fact 10 of the stools have plaques with the names of the bar’s most loyal regular patrons.

AWARDS

• Best Cocktail Bar 2007 - New York Magazine

• 20 Best Cocktails 2008 - GQ Magazine (The Cinder)

• Americas 25 Best Bars 2010 - GQ Magazine

• Best Bartenders 2007 - Citysearch Editorial Winner

• At Tales of the Cocktail Spirited Awards 2010 Death and Co won

• Best Where to Eat 2008 - New York Magazine

• World’s Top 20 Bars 2008

- Bartender Magazine (7th Worldwide and 3rd in the USA) • Best Cocktails 2008 (Oaxaca Old- Fashioned) - New York Magazine

• Bar Awards, Best Cocktails 2008 - The L Magazine

• Worlds Best Cocktail Menu • America’s Best Cocktail Bar • Best Cocktails 2011- Mertomix.com • Best Bars in the Country 2010 - Barfinder.com

• Whiskey Bars of the World 2011 - Whisky Magazine

BAND

WATCH

BROUGHT TO YOU BY:

BY SONJA MYBURGH

MAGAZINE

BLACK LUNG

Much like a disease, BlackLung has been spreading their vitriol through the streets and back alleys of Cape Town since July 2012. The 3-piece consists of Dylan Rooibokkie (guitar and vocals), Justus Kotzé (harmonica and tambourine) and Melissa Williams (drums). BlackLung is inspired by all great rock ‘n roll, punk, folk and blues classics and they mash together these influences as loudly and recklessly as possible. Pretty much perfecting the art of DIY, they are breeding a unique culture – making their own flyers, spreading the BlackLung gospel while skating through the

streets of CPT. BlackLung will not sit around and wait for the world to catch on – they will go out and punch the world in the face.

BlackLung’s life goals are: eat pizza, drink beer and skate or die!

On 29 June 2013 they released BlackLung / Make-Overs Split, a picture disc 7” vinyl split with Make-Overs. Fight or Fit In is one of BlackLung’s newest songs while MakeOvers have two killer tracks on the other side. The artwork is done by Elbowgrease.

The vinyl will be limited to 300 copies to be sold for R110 from selected stores in CPT, Joburg, USA and Europe. The magic was

recorded with Warren Fisher and distributed

by Angry Africa Records.

BlackLung’s first full length album was recorded on a Reel Tape with Warren Fisher and Johnny Tex. This debut album, Blame BlackLung, also boasts the track, Baby, featuring The Dollfins. 150 limited edition cassette tapes will be distributed by underground publisher Angry Africa and the album will also be available to purchase digitally. Album artwork by Black Koki of Love & Hate Studio. Release date to be announced soon.

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BILLY TALENT

Having headlined OppiKoppi in 2010, Hilltop Live are proud to announce that Billy Talent will be returning to South Africa for two shows only. After the success of their previous tour to South Africa, Canadian melodic punk rockers, Billy Talent, wanted to play at the OppiKoppi Bewilderbeast Festival but due to their touring schedule, the dates did not work out. The band jumped at the opportunity to be part of another event just shortly after.

On Friday 23 August 2013 Cape Town’s City Hall Auditorium, will be rocked like never before as the first concert of the band’s 2 leg tour. Fans of the band can purchase tickets to meet the band as well as limited edition tour merchandise at the concert.

Date: 23 August 2013

Venue: City Hall Auditorium, Cape Town

Tickets: R350 Tickets available from www.plankton.mobi

OPPI KOPPI

Now in its 19th year, OppiKoppi has been described as a national treasure and is an annual institution for many street fighting rebel princes and princesses ambulating on the outskirts of law enforcement. One part rock festival, one part pilgrimage and as many parts as you can handle straight forward hedonism. Just add mint and a goodly layer of dust.

OppiKoppi is open to almost anyone with a gung-ho disposition and a love of them tunes. It welcomes freaks, friends and every single one of those fancy little thorn tree trapeze artists you read about in the back pages. There are almost no rules or limits to where your imagination can go during the three days of freedom: as long as you are friendly and accommodating. We think that this simple philosophy is why the family keeps growing. Long may it last.

Date: 8,9,10 August 2013 Regular tickets: R800 on the OppiKoppi facebook, or R650 from the Standard Bank youth portal thanks to their ticketing subsidy initiative.

ERIK LORINCZ

IN QUESTION

BY GRANT MCDONALD

MUDL: Tell us how you got into first got into bartending.

ERIK: It all started when I was studying hospitality in Slovakia in the late 90s. Part of the course touched on bartending and I was immediately interested. Then I found out about a cocktail competition being held in Prague and it created a fire in me to pursue bartending more seriously. I looked around for a bartending course and found one in Prague, so that’s where I went.

MUDL: How long was the course and what did it entail?

MAGAZINE

ERIK: It was a 3 month course run by Mr Roman Uhlir, during which time we worked Monday to Friday on learning the classic cocktails.

By the end of it we had to know 250 drinks backwards!

MUDL: Then after that you moved back to Slovakia?

ERIK: I took up a position in a bar that was set up by Mr Uhlir, so it was fairly easy for me to slot right in because I knew how he liked things done. Then I went back to Slovakia where my training helped me settle quickly into the mixology scene.

MUDL: How long did you wait before you decided to compete?

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ERIK: I put off cocktail competitions for quite a while, despite a lot of people encouraging me to enter. I wanted to make sure I felt ready. In fact I worked as a bartender in Slovakia for 3 and a half years before I entered my first cocktail competition in the UK, and it was then that I realised that there is a lot to be learned from competing against other top bartenders. It helped me improve my ability to talk to groups of people confidently and how to organise myself so that I could focus on the details. As I got better I started to enjoy competitions; it felt good to be learning so much, and if it went well, there was the bonus of a winner’s prize.

IN 2008, ERIK WON THE SLOVAKIAN NATIONAL COCKTAIL TITLE WHICH EARNED HIM THE RIGHT TO REPRESENT HIS COUNTRY IN THE HAVANA GRAND PRIX, CUBA 2008. THIS SAME YEAR HE WAS NOMINATED FOR ‘INTERNATIONAL BARTENDER OF THE YEAR’ AT THE TALES OF THE COCKTAILS, AS WELL AS TWICE NAMED IN THE ‘TOP TEN BARTENDERS OF THE YEAR’ IN UK BY CLASS MAGAZINE. 2009 SAW ERIK WIN THE INTERNATIONAL BELVEDERE COCKTAIL COMPETITION AND 2010 REPRESENTED THE UK AT THE DIAGEO WORLD CLASS COCKTAIL COMPETITION, ULTIMATELY TAKING THE GLOBAL TITLE. I MET ERIK AT THE 2012 GLOBAL FINALS IN RIO DE JANEIRO WHERE HE WAS KIND ENOUGH TO TAKE SOME TIME FROM HIS BUSY SCHEDULE TO CHAT.

MUDL: It sounds like you’ve moved around a lot, working in a number of different places.

ERIK: Well after starting in Prague, I went back to Slovakia for a few years before moving to the UK which is where I am based today, but once I established myself in London I began doing a lot of guest bartending.

MUDL: Does any particular place stand out in your mind.

ERIK: Wow, there are so many… I found Japan very fascinating, and Asia in general. They put a lot of importance on attention to detail, taking a lot of care when doing the little, simple things such as stirring the ice, placing the glass in front of the customer and pouring. It truly is an art. I also visited Jakarta where I had a great time guest bartending. They pulled off one of the most amazing speakeasy themed evening I’ve ever been to, which I thought was incredible considering the country never had a prohibition period!

ERIK: Exactly. It is also interesting, which helps bartenders find a passion for what they do. Once they develop a love for their profession they start digging into the past to learn how things used to be done, and figure out how they can be inspired to create the classics of the future.

MUDL: So after a few years behind the bar in your home country you finally decided to compete. Tell us more.

ERIK: I was very aware that I had so much to learn as a young bartender, and there was so much going on around Europe that I wanted to challenge myself. I quickly realised that my next important challenge was to learn to speak English, so off I went to England!

MUDL: In a nutshell, how did winning World Class change your life?

ERIK: It opened big doors for me. Before I was just a bartender making cocktails, and after taking the World Class title my life became full of press interviews, PR events, and exclusive parties. I got incredible opportunities such as working with Cartier to design a cocktail, devising a menu for the wedding of Bernie Ecclestone’s daughter, and I consulted on the set of the James Bond movie, Skyfall.

MUDL: How much of your time do you still spend travelling?

ERIK: Pretty much all my holiday time goes into travelling. So when I should be resting I am usually on the road, but I do enjoy it.

MUDL: How would you advise someone who was looking to compete in a big cocktail competition?

ERIK: That’s correct. In 2004 I left my bar manager position in Slovakia and took a job as a bar back at Attica, one of London’s biggest nightclubs. At night I was working and during the day I was learning English at Language School, and I slowly worked my way up. After a while I was made head bar back, then bartender, then after 2 years I was made head bartender. I stayed there for 3 years in total before moving to a Japanese restaurant where I got interested in Japanese culture. I then spent some time in Tokyo learning from Kazuo Uyeda, one of Japan’s most famous bartenders, the various stirring and shaking techniques.

ERIK: Just don’t give up! Don’t let a few failures make you doubt your ability to do well. I had to enter many events before I finally won. It’s very important to understand what the judges are looking for, and the first step is reading the rules. Go through them step by step, making sure you’re clear on everything, otherwise you run the risk of losing point unnecessarily. This might sound obvious but many bartenders make this mistake. The other thing to remember is to let your personality shine through. Your charisma is something only you can bring to the competition and it will set you apart. If you only have 5min, make sure the judges have the most amazing 5min experience. Show them that you are not intimidated by Gary Regan or Dale DeGroff sitting at your bar; enjoy the fact that you have their attention, and there is a good chance that they will enjoy you.

MUDL: What brought you back to London?

MUDL: What do you enjoy drinking?

ERIK: I wanted to fine tune what I’d learned and I realised that I needed to look for work at more exclusive and refined bars if I wanted to hone my skills. The hotel bar was the obvious next step in my career. After working at a nightclub where I’d developed my speed, I wanted to be in an environment where I would have time to craft drinks for discerning customers.

ERIK: I love a Martini. Apart from the amazing flavours, the freshness and the full complexities of the gin, the care that goes into making a good one is an artwork. This is what I learned in Japan; there it is like a tea ceremony. It is such a simple drink – only three ingredients – but it can go horribly wrong.

MUDL: You went to London without speaking a word of English?!

MUDL: Where did you start your career in hotel bars?

ERIK: The first hotel I worked in was the Sanderson. From there I moved to the Connaught where I worked the opening and stayed for 2 years, and it was while I was there that I entered the 2010 Diageo World Class Competition. After winning that prestigious event I was appointed head bartender of the American Bar at the Savoy Hotel where I still work.

Erik Lorincz at the Copacabana Palace, Rio de Janeiro, during the Diageo World Class Finals 2012

MUDL: Finally, what are your pet peeves when it comes to bartending?

ERIK: One thing I can’t stand is a grumpy bartender. If you are not happy behind the bar, change your profession. It is your job as a bartender to entertain the guest, ensuring that they leave your establishment in a better mood than when they arrived. This is the way to keep your guests coming back.

MAGAZINE

MUDL: South Africa is also starting to get into the speakeasy side of things. It’s a lot of fun and is also a great excuse to enjoy great classic cocktails.

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COINTREAU

THE ORIGINAL

MAGAZINE

BRAND REVIEW

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SPIRITS INDUSTRY EXPERTS, BOTH PAST AND PRESENT, RECOGNIZE COINTREAU AS A CORE BUILDING BLOCK IN PREMIUM COCKTAIL CREATION. A family legacy since 1849

Cointreau distillery opened in 1849, in Angers, France, founded by two brothers, Adolphe and Edouard-Jean Cointreau. Today, the sixth generation, Alfred Cointreau, carries on the family legacy with the same passion.

The world’s first Triple Sec

In the second half of the 19th century, curacao liqueurs were very popular. Edouard Cointreau (son of Edouard-Jean) found them less than sophisticated and much too sweet.

After a long quest for the perfect orange liqueur, Edouard perfected his unique recipe in 1875, Cointreau, the world’s first Triple Sec was born! The amount of concentrated essential oils was tripled, (“triple”) the sugar content was lowered for a dryer taste (“sec” means “dry”) and the secret recipe remains unchanged ever since.

The original name “Triple Sec” was definitively removed from the label in 1960. Cointreau stood apart and above the category they had created.

The original heart of classic cocktails

Cointreau is the only brand of Triple Sec named in the iconic cocktail books and was in the original recipes of the world’s most famous cocktails, the White Lady, the Sidecar, the Margarita and the Cosmopolitan to name just a few.

A unique recipe to retain only the best natural orange aromas Cointreau’s Master Distiller perpetuates the tradition.

Cointreau is made from 100 % natural ingredients:

A perfect blend of sweet and bitter orange peels, for a unique balance of zesty, fresh and fruity notes, water, sugar and alcohol, chosen for their purity, leaving room for the full expression of orange aromas.

Cointreau is still distilled in Angers with traditional methods and is the most copied liqueur in the world, there have been over 1000 copycat brands since its creation, none of them ever matching the quality of the original.

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â„–1 position on all quality factors

Compared with other orange liqueurs, Cointreau has: -The highest concentration in essential oils -The lowest presence of sugar

-The most intense and rapid opalescence

As a result, Cointreau’s taste is aromatic and balanced, not too sweet and uniquely fresh. Cointreau is the most awarded orange liqueur in the world, with more than 300 awards since its creation.

A cocktail elevator, with limitless versatility

Cointreau perfects cocktails by infusing them with the perfect balance of bitterness, sweetness and full 40% / 80 proof alcohol.

Paired with lime or lemon juice, Cointreau is the perfect base spirit for any cocktail, it can stand on its own as a base spirit (due to its full alcohol proof) and it compliments (not coats) the spirit it is paired with, to provide a high-quality cocktail.

With its unparalleled and proven product quality, Cointreau has been at the forefront of premium cocktail creation for more than 160 years.

MUDL VISITS

AMERICAN BEVERAGE MARKETERS

BY GRANT MCDONALD

MAGAZINE

AMERICANS ARE KNOWN FOR DOING EVERYTHING BIGGER AND BETTER. WHETHER THEY ARE WORKING, PLAYING OR JUST DISCUSSING SOMETHING THEY ARE PASSIONATE ABOUT, THEY DO IT WITH AN ENTHUSIASM THAT IS INFECTIOUS, INSPIRING AND HIGHLY EFFECTIVE. THE UNITED STATES MAY BE THE LAND OF OPPORTUNITY, BUT ONE STILL NEEDS TO HAVE THE OPTIMISM TO RECOGNISE AN OPPORTUNITY AND THE DRIVE TO GRASP IT WITH BOTH HANDS. AMERICANS HAVE BOTH OF THESE QUALITIES IN BUCKET LOADS WHICH IS WHY THEY ARE WORLD LEADERS IN INNOVATION, AND AMERICAN BEVERAGE MARKETERS (ABM) IS NO EXCEPTION.

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When ABM took team MUDL over to the States in April this year to get a feel for the US cocktail market and to tour their facilities we were pretty excited. Like most people visiting the Land of the Free, we had preconceived ideas, mainly derived from big budget Hollywood productions, and we were interested in comparing them to the real thing.

Our first stop was Miami Florida to experience one of America’s biggest cocktail markets. We were met at the airport by ABM’s genial sales manager Danny Williams, whose sunny disposition was matched only by his vigour, and we wasted little time in hitting the trade. Of course we had to make a turn along South Beach, and that was the first indication that our trip was going to be more spectacular than the movies had let on. People of all shapes and sizes were letting their freak flag fly and no one seemed to mind what anyone else was doing, but one thing was conspicuous: cocktails were EVERYWHERE. After visiting a few other interesting cocktail spots over the following day and a half, including a steak at Houston’s Restaurant that will long live in my memory, we hopped on a plane and made our way to Louisville Kentucky.

During our stay “Down South” we saw an altogether different lifestyle from Florida. Large wooden and red brick homes, beautiful natural scenery and incredible bourbon distilleries flooded our senses, but nothing we saw was more impressive than the ABM production facility.

American Beverage Marketers produces and distributes premium liquid cocktail mixes, with Finest Call and Master of Mixes both available in South Africa. They recently underwent a $15million upgrade of their 400,000 square feet facility, bringing their total lines to 6 that produce 50-70 thousand gallons a day. As you might imagine, the railway line that runs directly into their plant comes in handy! Master welders lived on site for 2 years to build all the piping and holding tanks to spec; this is a company that doesn’t believe in cutting corners, and this ethos is reflected in every step of the production process.

THE FRUIT

Without quality raw materials the best machinery in the world is useless, and it is the job of Isolde Aubuchon, ABM’s technical director, to travel the world in search of only the best fruit available fruit. Strawberries from California, mangoes from India, bananas from Ecuador and limes from Mexico all undergo ruthless selection process, with only fruit that meet the variety and ripeness criteria making the grade. Of the dozens of known varieties, only a couple of the most renowned are approved for use which helps to maintain a consistent taste.

THE PROCESS

It doesn’t matter how great the fruit is if the essential oils and unique flavours are destroyed processing. When heating fruit to destroy microbiological organisms that compromise quality, most thermal processes exceed 200 degrees Fahrenheit, thus damaging it and producing a cooked aftertaste. ABM has developed a solution; their gentle processing method has been approved by the American FDA and not only enhances flavour and colour, but also increases the shelf life of the end product.

Master of Mixes Margarita

50ml tequila 50ml Master of Mixes Margarita Mix Method: Combine one full glass of ice, tequila and Master of Mixes Margarita Mix in blender and blend well. Pour into glass and garnish with a lime wedge Garnish: lime wedge and salt rim

Marco & George

NITROGEN

After all the effort gone into achieving freshness, ABM goes one step further by introducing a nitrogen purge inside the bottle, a technique they pioneered in the cocktail mix industry. How it works is a tiny amount of liquid nitrogen is dripped into the bottle before sealing, at which point it turns to gas and immediately expands to almost 700 times its original volume, this has the effect of forcing all the oxygen out of the space between the liquid and the cap, reducing oxidation and increasing shelf life.

The idea behind the ABM brands is to create consistently high quality drinks that taste equal to or superior than scratch cocktails, with Finest Call catering more to the professional bartender and Master of Mixes to the home user. They are now the world’s top selling manufacturer in their field, distributing to over 60 countries.

Pendennis Club. One of the last remaining old style men’s clubs in Louisville, the Pendennis was established in 1881 and is brimming with history and heritage. Mohammed Ali fought there, Al Capone dined there and the Old Fashioned Cocktail was invented there. Of course, it was only fitting that we partook.

In the day and a half that followed Bill and Marco, the ABM brand manager in charge of the SA market, took us to see some of the sights of Kentucky, visiting a whiskey museum, three bourbon distilleries and enough bars to make Hemmingway blush. But those are stories for another issue of MUDL. To Bill, Marco, George, Charlie, Frank, Dean, Isolde and Danny, we thank you for your tremendous hospitality and for showing us what can be achieved with a little bit of time and pressure.

MAGAZINE

Finest Call redefined the ontrade mixer category in 1995. Not only was the quality beyond reproach, but bartenders like the handy store and pour packaging that had been designed with them in mind, and they showed their appreciation through support. The Finest Call brand has reciprocated in kind, and has long since championed both bartending and flair initiatives around the world, eventually joining the IBA as an associate sponsor.

ABM continues to push boundaries, always looking to extend their product offering. While we were there we were treated to a presentation by Isolde and the beverage application director Dean Serneels (of Flairco fame) who explained to us how they experiment with various ingredients and, through trial and error, devising new and exciting flavours. Afterwards we were taken on a fascinating tour through the facility by CEO George Wagner, starting with the various pureed fruits that had arrived from all over the world, through the processing and bottling lines and ending in the 175,000 square feet of warehousing.

PENDENNIS CLUB AND BOURBON

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Isolde & Dean

On the way back from ABM their director of marketing and sales, Bill Hinkebein treated us to one of the highlights of the trip – a visit to the

George

Old Fashioned’s at the Pendennis Club

IN QUESTION

HERSCHELLE GIBBS

BY SHIVON DOYLE

M: And football? When did that fall away?

MAGAZINE

H: The older you get, the later your high school rugby games get, so by the age of 16 I could no longer play a morning rugby match and then take part in soccer afterwards. So football had to stop, and looking back, it’s my only tiny sporting regret that I didn’t take it further because it was my favourite sport as a youngster and, I believe, the sport I was best at. But it’s not something I dwell on. I’ve enjoyed a long cricket career and, almost 25 years later, I’m still going, so I have no complaints.

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Herschelle Gibbs is undoubtedly one of the most talented cricketers of the modern era, having been aptly decribed by sports columnist Telford Vice as having “essayed enough incendiary innings to fill a fat volume and, in the field, cut down many a batsman with all the electric grace of an enraged poet.”

His precocious shot making and fielding acrobatics have enthralled fans for over 20 years, and he chats with MUDL Magazine at Cape Town’s upmarket Five Flies Restaurant to share his thoughts on cricket, partying and new horizons.

MUDL: As a school boy you were talented enough to be spoilt for choice when it came to deciding which sport to pursue; what made you choose cricket?

HERCHELLE: The decision was kind of made for me. Back in the late 80s when I started playing first class cricket at 16, you could get away with playing a summer and a winter sport. So I carried on doing that until 1994 when I tore my cruciate ligament playing rugby. After the operation Dr Spike Erasmus suggested that the best thing to do long term was to stick to cricket, there it was, decision made.

M: If you had to bat for your life, who is the last bowler you’d like to face?

H: [Laughs] Probably Shoaib Akhtar! And I think a lot of batters around the world would agree because he literally put the fear of God into you. Even top order batters whose job it is to face the quick stuff will tell you that it’s never comfortable facing a ball coming at you at almost 160km/h. For me, he really got my adrenalin going, and I knew that if I wasn’t completely focussed for every ball, I could get seriously hurt. And when he charged in, his heels hitting against his arse, he was going full tilt; he never did anything in half measures.

M: Tell us about your experience at the World Cups.

H: When it comes to the 1999 tournament, people always like to remind me about ‘the’ catch but in that particular game against the Aussies I got a hundred; in fact I was the only South African to get a hundred at that tournament. As someone who is a big lover of sport, especially soccer, I always wanted to take part in a World Cup and win it. And that desire has been with me in every big game, including the World Cups, when it mattered the most. Those are the games in which I wanted to stand out above everyone else because that’s when the stage is set to shine. Fear of failure is what often stands in people’s way and I’ve seen that the cricketers that are the most mentally strong are the ones that can overcome that fear. With me, I would embrace the occasion and go out to express myself, and my World Cup record is something I’ll cherish above everything else.

People often ask me why the Proteas struggle under pressure at tournaments – it has to be fear of failure.

M: I’ve heard you were a handy bowler at school. Did you ever consider developing that dimension to your game in much the same way JP Duminy has done with his part time spin?

H: No. Many people don’t understand the pressures that come with opening the batting for your country. The mental strain at the top of the order is huge because often all the odds are stacked against you. If your team is first to bat, no one know what the wicket , the ball or the bowler is going to do, but that is something I will always miss about Test cricket; I loved having first crack at the cherry!

M: That famous delivery of Shane Warne’s that bowled you was unbelievable. Talk us through what went through your brain, because that was unplayable!

H: Ja, he said himself that it was the second best wicket he ever took after the Gatting dismissal. He was so dangerous because he got so much drift, and if you found yourself on the wrong side of the ball you were stuffed.

And the length was so good that I ended up playing a nothing shot, but I still never thought it would bowl me. When I heard Gilly [Gilchrist] go up I thought, no fucking way...

M: Do you feel the future of cricket is healthy or has something important (such as the ability of player to relate to fans) has been lost as it’s become more professional?

H: T20 cricket has had a huge impact on the sport. Now there are loads of competitions around the world and there are opportunities for the new breed of pro cricketer to make a good living but it has added a lot to our workload. As far as relating to people, I don’t think it’s something that can be taught. I’m a free spirited individual and I’ve always been myself in any environment. I think coming into first class cricket as a 16 year old, I had to learn how to adjust and be comfortable around players a lot older than I was, and this helped me stay grounded.

M: Speaking of playing with cricketers that were older than you, what was it like as a teenager coming into a team of men that, shall we say, enjoyed a party?

M: Are there youngsters coming up through the ranks who will be able to fill some pretty big shoes when the likes of Jacques Kallis and Dale Steyn retire?

M: Back in the day you must have seen some interesting night life around the world when touring. Can you tell us about any place or event that sticks in your mind?

H: [Wry grin] I took to it like a fish to water! [laughs] I had that kind of personality and approach to life; I was very much a team man, so if the team was on it, I’d go with it.

But you must remember that in those days cricket was a part time thing, so on any away trip the boys would smash it; they wouldn’t think twice! And I miss those days because you could see the gees and the how much they enjoyed playing together.

H: I don’t know. I don’t think our domestic cricket is particularly strong at the moment; you don’t see guys making double hundreds or doing things that make you sit up and take note. But that said, we do having some of the most testing batting conditions here in South Africa.

H: Trinidad is awesome… there is a lot of temptation there; they have some of the most beautiful women I’ve seen. Barbados is a party destination with something going on 24/7, and some of the Indian cities like Mumbai, Bangalore and New Delhi have a booming nightlife. Then there is obviously the UK… I can’t even remember half the places!

H: I must say it’s nice to be remembered as a player and to see people associating a particular jersey to me…

M: What was the thought behind the number double zero?

H: Well after the Hansie saga I thought to myself, once I finish my ban that I would start fresh. So in 2000 I numbered my jersey “00” and changed the number each year.

M: Do you think we’ve found Mark Boucher’s replacement with AB de Villiers behind the stumps?

H: We need a specialist keeper. Every other nation in the world has one, but our selectors don’t have enough confidence in our batters so they are looking to cover their arses by creating room for another batsman. I was against AB keeping from the start; there was no reason for an athlete like him – possibly the best fielder in the world – to be behind the stumps when he should be concentrating on his batting and adding value in the field. I would have picked Dane Vilas to keep.

M: Although our one day set up is struggling a bit, our Test team is thriving. Why is there such a gap?

H: In Test cricket it’s all about experience. The guys have been together for a long time, they know their roles, and even the fringe players are seasoned first class cricketers. But just because our Test team is strong doesn’t mean we’re automatically going to do well in the shorter version. It’s a different game, and our one day set up is still in a rebuilding phase.

H: Well who wants to come to a game and watch a team get rolled over? People want to see runs being scored, and if that doesn’t happen they ask what was wrong with the wicket. So yes, it’s definitely a batter’s game.

I was never going to be restricted from being the person that I wanted to be and living the life that I wanted to live.

M: Tell us about your book, To the Point. It certainly raised a few eyebrows!

H: It did, and Steve Smith and I never for one minute expected the reactions we got!

The people that know me will tell you that they don’t mind me opening up. They know I talk about things that are dear to me, and I wanted to include everything that made headlines throughout my career, good and bad. On field issues, off field issues, they’re all in there.

M: Were any of the people mentioned in the book upset with you?

H: No, not really. There were only two senior players that were pissed off, Jacques and Graeme. The rest weren’t too concerned.

M: Looking back over your career with all your ups and downs, what are your thoughts?

H: I look back and laugh because… that was me. I’ve always believed that you have one life and one career, and I was never going to be restricted from being the person that I wanted to be and living the life that I wanted to live. I would never tell anyone else how to live their life.

M: Are you still partying up a storm?

H: I’m still young at heart [laughs] but I don’t go as hard and fast as I used to. I’m in a different space now and I’m lot happier with life.

M: Have you got any business interests outside of cricket?

H: Ja I’ve made a bit of money in the property game, but I’ve recently got involved in another little venture that I’m very excited about. It’s a network marketing business selling Verve Energy Drink. The US company that makes it is called Vemma. It has been around for 12 years and is already a billion dollar company, distributing in 59 countries, and although the product is one of the best, healthiest drink you will find, it’s the business model that is so exciting. All their marketing is online.

There are no reps giving away free stock and they don’t even sell it in retailers. The way it works is you buy a case online for R705 and you are set up with your own website from which you can sell the brand. Each sale that happens under you earns you commission, so if you sign up 10 people who each sign up 10 more… that’s a lot of commission! The idea is that you give some of your monthly cans of Verve to people to try. If they like it, they sign up. And to anyone that’s worried about the company’s credibility, it sponsors 3 NBA teams in the States, and Michael Jordan is one of their brand partners. For a small investment you essentially buy a business and, with a little effort, have the chance to take charge of your future.

Cigar Bar Lounge at Five Flies Restaurant, CPT.

MAGAZINE

M: You still have a lot of fans, particularly at Newlands, and it’s not uncommon to see people wearing your double zero jersey.

M: Would agree that cricket is a batsman’s game?

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NIKKA

MAGAZINE

PERFECT SERVE

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THE FOUNDER OF JAPANESE WHISKY IN 1918, MASATAKA TAKETSURU EMBARKED FOR SCOTLAND TO STUDY THE SECRETS OF WHISKYMAKING. THERE HE WOULD ALSO MEET THE WOMAN WHO WOULD BECOME HIS BRIDE. Masataka Taketsuru was born in the coastal town of Takehara (now Takehara City) about 60km from Hiroshima City. The Taketsuru family owned a sake brewery that dated back to 1733. Taught early that sake-making is a fine art, Masataka studied diligently and trained at university as a chemist, preparing to carry on the family trade. However, Scotch whisky captured the young man’s imagination. Given the chance to go to Scotland, Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky-making. In 1920 Masataka returned to Japan with Jessie Roberta (Rita), whom he had married earlier that year, and soon joined a company where he succeeded in producing Japan’s first whisky. It wasn’t long, however, before it became apparent that in order to produce whisky as he felt it had to be, he would have to become independent.

Thus in 1934, Masataka established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, a place he considered to be similar to Scotland in many ways. Masataka was determined to introduce his fellow Japanese to the joys of authentic whisky and in the decades that followed he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favour of efficiency.

ICHI-GO ICHI-E

“Treasure each encounter, for each one is unique and can never recur” Ichi-go ichi-e is a Japanese cultural concept that gives due importance to the impact of first impressions. There is a recognition that every interaction should be treated as special because, even if you meet the same person at the same venue the following day, it is impossible to recreate a moment.

Translating as “one time, one meeting”, Ichi-go ichi-e is better described in English as “for this time only” or “a chance in a lifetime”. It is a philosophy that permeates Japanese hospitality and one that should be borne in mind with every glass of Nikka Whisky served or shared. Savour every moment; enjoy it and make it count, for it will never come again.

Bartenders are given the opportunity to leave an impression on people many times a day, good or bad. Their presentation, demeanour and expertise all contribute to the guest’s experience, and this opportunity is heightened when the customer asks the bartender to suggest a drink.

Omakase (“I leave it to you”) is the ultimate challenge for a bartender because he or she must quickly evaluate the context, mood and event taste preferences of a guest before deciding on the right drink to make. It is an extension of the Ichi-go ichi-e philosophy which Stanislav Vadrna, the Nikka Whisky Brand Ambassador, first introduced to western bartending. It is also at the heart of the Nikka Perfect Serve mixology competition.

THE PERFECT SERVE 2012

Masataka Taketsuru and his wife Jessie Roberta (Rita)

For the contest’s third edition, the six European finalists were judged over two rounds by a prestigious jury composed of Salim Khoury, previous head bartender at the American Bar of London’s Savoy Hotel, whisky expert from Scotland Charles MacLean, and Emiko Kaji of Nikka. For the first round, each bartender was asked to prepare their own expression of the Perfect Nikka Manhattan, using the new Nikka Coffey Grain whisky and a selection of different sweet and dry vermouths and cocktail bitters.

THE SIX FINALISTS

Amaury Guyot | Sherry Butt, Paris, France Doreen Philipp | Falk’s Bar, Munich, Germany Adam McGurk | The Hawksmoor, London, UK Tommaso Colonna | Caffè Gambrinus, Gravina, Italy Ilya Bubashvili | Aloha Bar, Moscou, Russia Adam Hrapko | Black Angels, Prague, Czech Rep. THE WINNER

Amaury Guyot, co-owner of the new Parisian Sherry Butt bar, showcased his technique, his natural attitude, and of course first class cocktails. While all six finalists showed incredible creativity, Amaury distinguished himself by truly listening to the members of the jury, and presenting them with personalized cocktails in line with the theme of the contest: OMAKASE. Second place was awarded to the German finalist Doreen Philipp, bar manager of the Falk’s Bar at the Bayerischer Hof hotel in Munich. Both will be flown to Japan in the spring of 2013 to experience Tokyo’s legendary Ginza bars, as well as the two Nikka distilleries: Yoichi and Miyagikyo.

Amaury Guyot’s Perfect Nikka Manhattan •

4.5 cl Nikka Coffey Grain whisky

•

1 dash of Angostura Orange Bitters

•

1 dash of Angostura Bitters

•

1 cl Noilly Prat rouge

•

1 cl Carpano Antica Formula

•

1.5 cl Noilly Prat dry

•

Lemon and orange zests

Le Perfect Manhattan is a drier version of the classic Manhattan, with the addition of dry vermouth to balance the traditional sweet vermouth.

THE PERFECT SERVE 2013

This year’s contest is already under way. There are local competitions in each of the 10 participating countries, with one bartender going through to the European Finals in November. The winner of the local contests will represent their country in the European finals taking place in November. The winner and runner up will win a trip to Japan to experience the Tokyo bar scene and visit the two Nikka distilleries, Yoichi and Miyagikyo.

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In the second round, the candidates were put in various bar situations and asked to improvise three drinks for the judges. The members of the jury played the role of clients, such as a man who orders a drink to celebrate a happy event, or a woman travelling through Glasgow who is depressed by the grey skies. The challenge for the six finalists resided in presenting the right type of Nikka whisky in the most appropriate form: cocktail, highball, mizuwari, straight or on the rocks.

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THE GREEN FAIRY

PART 3

BY OSCAR DODD (BASED ON GEORGE ROWLEY’S NOTES) 1998 WAS THE START OF AN ASTONISHING JOURNEY FOR GEORGE ROWLEY. ITS PURPOSE WAS TO RESTORE ABSINTHE TO LEGAL STATUS IN FRANCE, THE EUROPEAN UNION AND THE WIDER WORLD. AT THE START IT WAS SOMETHING OF A CHALLENGING ROAD FOR GEORGE, NAVIGATED WITH THE SUPPORT OF FRIENDS AND THE BACKING OF ADMIRERS OF AN ICONIC PRODUCT OUTLAWED BY A CENTURY OF PROHIBITION. THIS IS THE THIRD AND FINAL INSTALMENT OF THE FIRST-HAND STORY OF GEORGE ROWLEY, WHO WAS ABLE TO RETURN ABSINTHE TO THE DRINKING PUBLIC, ALLOWING YOU TO LEGALLY ENJOY THE HISTORIC SPIRIT AND TASTE AROUND

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21ST JULY 1998: SETTING THE PRECEDENT

The first step was to ensure that absinthe could legally be imported into the UK, which meant establishing a legal precedent with the Government’s Trading Standards Agency.

Being English proved to be a major advantage. In France there seemed to be a blanket assumption that absinthe was illegal and that was the end of the discussion. The issue had been swept under the national carpet once and for all, though small private concerns possibly continued to operate illegally in the hills. But as we very soon discovered, the United Kingdom had never banned absinthe.

Gin was considered a much bigger problem here in the early 1900s, and the only people who drank absinthe were writers, adventurers, aristocrats and the sort of well-heeled cosmopolitan types who frequented such watering-holes as the American Cocktail Bar at the Savoy Hotel, or popped across to Montmartre, the Soho of Paris, for a bit of fun and more!

I already had a good working relationship with Hertfordshire Trading Standards Officer Paul Passi. I knew that we would probably have only one shot at importing absinthe responsibly into Europe and the UK. We had to get it right. The key was to study all the legality issues surrounding spirits and Absinthe in the EU.

This was the start of my long and meaningful relationship with a document called EU Council Directive 88/388/EEC - in my application of this directive to Absinthe I had created the benchmark all commercial Absinthes follow today, crucially covering Thujone.

My work with this document allowed us to open up the absinthe category for Europe and to set the precedent which enabled us to distil again in France, and to export La Fée throughout the world.

The net result of our work was the first legal government-signed document on absinthe issued by an EU country [and probably any country] since the blanket absinthe bans took effect around the world between 1898 and 1932 – legally enabling people to drink real Absinthe again the world over!

1998: SIGNING UP THE STILL

John Moore and I left Prague for Southern Bohemia to see the distiller and do the deal that would lead to the first commercial release of Absinth in the EU since the bans. Contracts were placed on the table at about mid-day, and line-by-line negotiations began with the

This pioneering work would lead to the definitive Absinthe folio...

distiller and his daughter. Custom apparently demanded that every contract term agreed upon be toasted, a ploy which immediately aroused my suspicions. The daughter, pleading a slight cold, professed herself unable to face a drop, while her father, the distiller, looked like a man more than capable of drinking anyone under the table. Furthermore, the toasting-glasses were to be charged not with absinth, but a liqueur they made based on walnuts that had an even higher alcohol content of around 90% ABV. This is where John came into his own, matching the distiller shot for shot. Having quite deliberately appointed myself designated driver, I negotiated the contract with the teetotal daughter, ensuring that the walnut liqueur made only the briefest contact with my lips.

Finally the contract was ready for signing. This provoked an episode which could have come straight out of the Keystone Cops. We left the distillery office at 5.45pm for the five-minute drive to the local notary whose office closed at 6pm. By now, the distiller and John had between them polished off most of a bottle of the outrageous walnut liqueur; the effects on John of sudden contact with fresh air, further complicated by the torrential rain which drenched us as we dashed to our borrowed (pre-Volkswagen) Skoda, and the difficulty of negotiating the slippery cobbles of an unknown town made it a race against time. But make it we did, with just a minute to spare.

Stamps, signatures and seals were duly fixed to the document. The date was 9th November, 1998 and finally, we were on our way.

SHOOTING STARS

Our first shipment caused much more trouble than anyone could imagine. The whole consignment was seized by German Customs as it tried to cross the border from the Czech Republic, causing a delay of several days. With the goods frozen and the launch date fixed, one of the papers broke the “exclusive” story almost a week before the date which had been agreed upon. Bizarrely, this turned out to be a stroke of good fortune.

One of the articles was read by Johnny Depp, who just happened to be filming Sleepy Hollow in Hertfordshire, just up the road from my headquarters. He would shortly be departing by private jet to spend the weekend in discussion with Hunter S Thompson (about, among other things, a project called ‘Fear and Loathing in Las Vegas’) and absolutely had to take a bottle with him. After frantically searching

CLM

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THE WORLD.

Although every master-distiller who had made absinthe before the ban was long dead, I decided to concentrate on any distilleries that might still be active. The French Absinthe Museum in Auvers-surOise, and its curator, Madame Delahaye had been the source of the historical and background information published in the national newspapers which had reported the re-launch of our ‘absinth’ in 1998. It was time to pay her a visit.

Our reception at the museum was distinctly cool. Predictably, the bone of contention was the sugar and burn approach with which we had chosen to launch our electric-blue “so-called Absinthe” in the UK. In fact, it was the gentlemen of the press who had incorrectly focused in on absinthe with an “e” and become sidetracked, as ever, by a juicy story about the meteoric rise and subsequent fall from grace of the iconic French drink, peppered with saucy tales of Montmartre and the Moulin Rouge.

During my chat with Madame Delahaye we found little to agree upon.

I attempted to defend my fledgling absinthe business and to explain my proto-Darwinian theories on the evolution of the Czech product with little or no anis. Admittedly, this was based purely on the verbal testimony of an old distiller, dating back to 1926 and unsubstantiated by any factual proof.

for – and finding – one for him, we had netted, as our first customer, the iconic Johnny Depp. The honeymoon was, however, shortlived. The speed with which others began supplying poor quality imitations to areas where we had not yet been able to fulfil demand was threatening to usurp all our hard word: a drastic solution was required.

Having discarded all our other beer and spirit activities, my company had become the first to devote itself entirely to absinthe, and to this day we continue to be possibly the only globally active company dedicated entirely to its Absinthe’s promotion and education.

SAVING ABSINTHE

49 49

Poor quality imitations quickly appeared on the market, so in 1999 I embarked on a serious campaign to preserve, and to build on what we had created with Bohemian absinth by distilling real absinthe, similar to pre-ban - and if possible, restarting production in France or Switzerland.

My initial hope was that, in the case of France, the legal precedent I had established would work in my favour. If a product may be legally sold in one EU member state, it may, in theory, be sold in all of them, unless a member state has specifically addressed the issue in the Maastricht Treaty. Fortunately, France had overlooked its absinthe ban, no provision for which is made in the treaty. So far, so good…

Then, whilst unpicking the terms of the 1915 ban, we discovered that the French had prohibited only the selling of absinthe in France, and not the distillation of it.

1999/2000: ENTER THE FAIRY

La Fée - inspired by the “green fairy”; as absinthe was known in turn-of-the-century Paris -would, in the words of MarieClaude Delahaye, be “the first traditional French absinthe to be commercially produced in France since the ban of 1915.”

In order to survive in what I increasingly saw as a cowboy market populated by crude, high-alcohol, garishly-coloured imitations, I realised the importance of reviving the concept of “real absinthe” of impeccable provenance, faithful to the original recipes and method of distillation, and to present it to our customers in a way that emphasised with absolute clarity and transparency the premium nature of the product which we offered. Our next challenge would therefore be to produce a real traditional absinthe, true to history, provenance and genuinely authentic.

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Marie-Claude Delahaye, standing at the door to her Musée de l’Absinthe, which also happens to be the final resting-place of Vincent Van Gogh

As it was obvious that I had rightly lost my argument with the uncompromising Madame Delahaye, I left in sombre mood with what little we had gleaned. The support of the museum was crucial to our campaign to challenge the proliferation of absinthes of dubious origin, and to ensure the survival of the authentic absinthe category, not only in the UK but also the world.

Directors of Green Bohemia, from left to right: John Moore, Gavin Pretor-Pinney, Tom Hodgkinson & George Rowley.

The bus carries the La Fée livery - photo circa 2000

MORE THAN A GLASSFUL

IS A WASTE

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BY GRANT MACDONALD

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Legend has it that the “saucer” champagne glass (or coupe) was modelled on the shape of Marie Antoinette’s breasts.

The story goes that she was so self-absorbed that she had casts made of her breasts so that her courtiers could use them to drink to her health.

Similar legends surround other sex symbols from antiquity such as two of Louis XV’s mistresses Madame du Pompadour and Madame du Barry, Napoleon’s wife Empress Joesphine, Henry II’s mistress Diane de Poitiers and even the “face that launched a thousand ships” Helen of Troy.

Sadly, none of these stories are true.

The style of glass was invented in England in 1663 and its design owes nothing to the shape of the female bosom. Instead, the association between the two is most probably the product of an overactive, champagne-addled male imagination.

THE CHAMPAGNE

RELEASE

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Reims Cathedral in the Champagne-Ardenne region of France

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WHAT WOULD A CELEBRATION BE WITHOUT A BOTTLE OF CHAMPAGNE?

For hundreds of years this delicately flavoured effervescent drink has been seen as a prerequisite for occasions of merriment and commemoration. The very popping of the cork is like a starter’s gun, signalling that it is time for the festivities to begin, and the release of bubbles as the liquid hits the glass seems to symbolise the groundswell joy that revellers are feeling.

Interestingly the Benedictine monks that accidently discovered champagne, presumably when they rushed to their cellar one day to find their wine bottles exploding across the room, were not particularly impressed with the uninvited bubbles. The fizz was seen as a fault and a lot of effort went into trying to rid their wine bottles any volatility. Luckily the monks failed in eradicating the fizz, and few bottles of bubbly found their way into the hands of the English nobility who fell in love with it. Thereafter the popularity of sparkling champagne exploded across Europe and eventually into the affections of the entire world. Join us as we explore the history, take a look as some of the expressions and celebrate the happy accident that is champagne.

THE HISTORY OF

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CHAMPAGNE

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As is often the case with great discoveries, champagne was stumbled upon quite by accident. When the romans arrived in the Champagne region they named it after the italian countryside of Campania to which it bore a resemblance. There are records indicating that they were cultivating vineyards there by the 5thC, although it’s generally accepted that a pale pink pinot noir was already being made centuries earlier.

IN 987 AD KING HUGH CAPET OF FRANCE DECIDED TO HOLD HIS CORONATION AT THE NEWLY COMPLETED GOTHIC CATHEDRAL IN REIMS, CHAMPAGNE. FOR YEARS AFTERWARDS THE REGION BECAME THE VENUE FOR ROYAL CELEBRATIONS AND MASSES, AND THE WINE OF CHAMPAGNE ATTAINED THE STATUS OF “ROYAL WINE”. THE RESPONSIBILITY TO PRODUCE THE WINE FOR SUCH OCCASIONS FELL TO THE LOCAL ABBEYS, A JOB THAT WAS MET WITH CLIMATIC CHALLENGES. THE SHORTER SUMMERS MEANT THAT THE GRAPES HAD TO BE HARVESTED EARLY AND STORED IN BARRELS THAT WERE COOLER THAN PREFERRED FERMENTATION CONDITIONS, AND THE PALE LIQUID WAS INVARIABLY BOTTLED PREMATURELY TO KEEP UP WITH DEMAND. THE ONSET OF WINTER HAD THE EFFECT OF HALTING THE FERMENTATION PROCESS THAT WAS STILL OCCURRING WITHIN THE BOTTLE, UNTIL THE THAWING OF THE SPRING WHEN IT RESTARTED AGAIN. WHAT THE MONKS OF THE CHAMPAGNE REGION HAD UNINTENTIONALLY DISCOVERED WAS THE PROCESS OF SECONDARY FERMENTATION, ONE OF THE BY-PRODUCTS OF WHICH IS THE RELEASE OF CARBON DIOXIDE GAS – BUBBLES! Interestingly the effervescent new type of wine was not initially met with enthusiasm. The bubbles were viewed for years as a nuisance; a fault that had to be corrected. The monks were under pressure to compete with the high quality wine coming out of the Burgundy region, and the last thing they needed was pale pink liquid that was prone to bursting the bottles in which they were stored. Attempts to make wine from white grapes had been met with unsatisfactory results and it was also found to be prone to developing bubbles. Then one day a Benedictine monk named Dom Pierre Perignon pioneered techniques for

producing white wine from red grapes, thereby making his mark in history.

In 1668 Pierre Perignon was appointed as the treasurer and cellar master of the Hautvillers Abbey, charged with the job of developing its wine making operation. Frustrated by the presence of the bubbles, he and his fellow brothers began tinkering with the blending process to alleviate the ‘problem’, using several types of grapes – both red and white – and removing the skins. What resulted was an incredibly smooth and clear white wine, yet secondary fermentation could not be prevented and the bothersome bubbles persisted. There is no shortage of irony in the fact that it was Pierre’s quest to remove the carbon gas that drove him to develop such a superior white wine that eventually become known primarily for its bubbles. As the popularity of the region’s sparkling wine spread across Europe, he began producing more of it and the Hautvillers Abbey, together with the neighbouring Monts de Châlons Abbey, became known as the birthplace of naturally sparkling wine.

Interestingly the effervescent new type of wine was not initially met with enthusiasm. The bubbles were viewed for years as a nuisance; a fault that had to be corrected.

It was actually the English and, indirectly, a Frenchman by the name of Charles de Saint-Évremond, that had the greatest hand in exploding the popularity of sparkling champagne. When Saint-Évremond fled the court of Louis XIV in the mid 17thC after falling from favour from the king, he quickly established himself in England’s social circles where he punted the virtues of Champagne wines. Although he preferred the wine to be still, it transpired that a number of bottles of bubbly ended up being served at his many soirees. They proved a hit with his

MAGAZINE 53 English contemporaries, who began seeking out more of it, as well as ways to understand and replicate the process.As its popularity grew in London, other countries across Europe became enamoured with the enchanting new type of wine, including France!

For years there was little innovation in the production process until 1836, when a chemist devised a method for determining exactly how much sugar should be added to produce the desired amount of carbon dioxide. This had a profound effect on the industry because until then, champagne makers had no idea whether their product was going to turn out flat or if it was going to end up exploding the bottles. Once they were confident that wastage would be negligible, production soared.

There is no shortage of irony in the fact that it was Pierre’s quest to remove the carbon gas that drove him to develop such a superior white wine that eventually become known primarily for its bubbles.

What resulted was an incredibly smooth and clear white wine, yet secondary fermentation could not be prevented and the bothersome bubbles persisted.

“I drink it when I’m happy and when I’m sad. Sometimes, I drink it when I’m

Indeed, not a lot has changed since the days of Pierre Perignon on a fundamental level to this day. The juices of the grapes - pinot noir, chardonnay and pinot meunier – are fermented for a period before, at some point, the fermentation is slowed down and the wine is cooled until the process is brought to a complete standstill for a winter. In the spring it is put into bottles where it resumes fermentation with the help of the addition of extra sugar and yeast. This secondary fermentation results in gas that dissolves into the wine, and after a minimum of two years, it’s officially champagne. While the bottles are resting they undergo riddling, a process of rotating champagne bottles in order to shift sediment toward the cork. When the time is right the sediment is removed by disgorgement – the act of freezing the liquid in the neck of the bottle where the residue has collected and removing the ice – before the bottle is topped up, corked and labelled.

alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it if I am; Otherwise I never touch it - unless I’m thirsty.”

Madame Bollinger (1884-1977)

SPOTLIGHT

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PIPER-HEIDSIECK

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R

BEHIND THE RED OF THE LABEL…

…THE GOLD OF THE CHAMPAGNE

If there’s a colour that exemplifies daring, passion and strength, red is definitely it. The Piper-Heidsieck Maison has adopted this colour for its uncompromising, intense and powerful personality. There is however a Piper-Heidsieck red. This is not only the cardinal red shade which drapes its bottles with an imperial elegance, it is the red of an emotion which is sincere and unfailingly generous, with an ardent desire to break free of convention, assert its difference and ally heart and mind. Driven by an undiminished passion for champagne, Maison Piper-Heidsieck has carried its flagship colour proudly through the ages and continues to write its history with the same ardour as its illustrious founders.

To the boldness of red is added the sparkle of gold. The Piper-Heidsieck gold is closely protected within the shelter of its bottles. You open them like a treasure from whence a fascinating light flickers. A sign of both nobility and purity, this gold takes its glints from the riches of nature, of course, but also from the “goldsmithing” work, perfectly mastered and carefully perpetuated by its brilliant Cellar Masters. Gold triumphs. Gold fascinates. Gold is an invitation to dream. The colour of champagne has the confident appeal of an haute couture design. The fine bubbles have the diffuse grace of a pearl necklace. Like the signature of an eternally radiant character, gold stamps the Piper-Heidsieck champagne label with the seal of excellence and rarity.

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SPOTLIGHT

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PIPER-HEIDSIECK

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1785 WHAT A HISTORY! The Piper-Heidsieck Maison (or House of PiperHeidsieck) was founded by Florens-Louis Heidsieck in 1785 and is one of the 10 oldest Maisons de champagne. It has outlived eras and governments, survived wars, dreadful harvests and the vagaries of winemaking, while remaining a family business. This extraordinary resilience, demonstrated for more than 200 years by families with determination, has made it an exceptional Maison. As demonstrated by its adoption by the court of Queen Marie-Antoinette, its exciting history, right from the start, has often been intertwined with the grander stage of History.

Florens-Louis Heidsieck, the daring founder

Henri-Guillaume Piper, the passionate promoter

It all began with Florens-Louis Heidsieck. Born in Westphalia in 1749, this son of a Protestant minister started out as a draper in Reims where he fell in love with a girl from Champagne...and with the wine from Champagne. In 1780 he made his first cuvée and in 1785 he founded the Cloth and Wine Trading Company Heidsieck & Co. He was not a winemaker, nor a native of Reims, however. He was a self-educated man, and a very hard-worker, overcome with the incredible ambition “to make a cuvée worthy of a queen”, and straightaway made his name with a distinctive champagne, whose reputation quickly spread beyond the local region and won favour at court.

In 1815, a talented man with tremendous business acumen entered the history of the Maison Heidsieck: Henri-Guillaume Piper. He was no other than the second cousin of Florens-Louis Heidsieck. On the death of the latter, without any direct heirs, his nephew Christian Heidsieck and Henri-Guillaume Piper joined forces to develop Heidsieck & Co. In 1835, Christian suddenly died at the age of 42. Three years later, his wife remarried Henri-Guillaume. The Maison became H. Piper & Co. From Hapsburg princes to Chinese emperors, 14 royal and imperial courts granted him the distinction of becoming their “authorised supplier”. High society around the world coveted “the Piper by Heidsieck”.

And thus the Piper-Heidsieck brand was born.

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EXTRAORDINARY RESILIENCE

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Upon the death of Henri-Guillaume in 1870, during the war against Prussia, Jacques-Charles Théodore Kunkelmann, a partner since 1851, took over the reins at Piper-Heidsieck. His son, FerdinandThéodore Kunkelmann, succeeded him in 1892 and continued his work. In 1926, his daughter Yolande married the Marquis Jean de Suarez d’Aulan. A pioneering aviator, this amazing man came onto the scene and promoted the Maison all around the world from behind the controls of his own aircraft. During the Second World War, this tireless and courageous man of action agreed to hide weapons, parachuted in from England for use by the Champagne Resistance, in his cellars. On the eve of his arrest by the Gestapo, he escaped to North Africa, where he became a fighter pilot for the famous Lafayette Escadrille Squadron, and died in combat in 1944. Pillaged and occupied by the enemy, the Piper-Heidsieck Maison was placed under sequestration by the occupying forces. After the liberation of France, the Maison would almost certainly have collapsed, if it had not been brilliantly relaunched by his wife Yolande, seconded by General d’Alès, whom she would later marry in 1945. A family affair In 1957, François de Suarez d’Aulan, the eldest son of the Marquis Jean de Suarez d’Aulan and Yolande, took over the business.

1785

Family Heidsieck

1835

Family Piper

He presided over Piper-Heidsieck Champagnes for thirty-three years.

During this time he focused on the development of the company and the preservation of the family heritage. In 1988 he passed on the torch to the Hériard Dubreuil family, who consolidated the international development of the Maison. Then in 2011, the Descours family took over the reins. Now it is Christopher Descours, the grandson of Jean-Louis Descours and a major figure in the National Council of French Employers, who holds the future of this great Maison in his hands. In agreement with the family, he set himself the task of developing a heritage of expertise like that already in place at J.M. Weston and Michel Perry luxury shoes, the children’s fashion house Bonpoint, Alain Figaret, the top of the range shirt maker and the vineyard Château La Verrerie, amongst others.

1870

1926

1988

2011

Family Kunkelmann

Family de Suarez d’Aulan

Family Heriard Dubreuil

Family Descours

To make joyful wines with great seriousness, “to make a cuvée worthy of a queen”... Today, the Piper-Hiedsieck Maison remains true to these ambitious promises pronounced by Florens-Louis in 1785.

To meet this demand for excellence, it is now Régis Camus, seven times winner of Sparkling Winemaker of the Year, who orchestrates all the expertise of this two hundred year old Maison.

A PRECIOUS BALANCE The beautiful region of Champagne does indeed produce the most discerning and delicate sparkling wines in the world. However, making wine here, on the northern limit for vine growing, is an extremely daring undertaking. Of course, the Piper-Hiedsieck Maison owns precious wine-growing land from the Montagne de Reims to

Pinot Noir

the Côte des Bar. However, the majority of the hundred growths used for the blending of its signature cuvée, a full bodied wine, come from growths carefully chosen from those most representative of the diversity grown in Champagne. From amongst the region’s traditional grape varieties, a privileged place is given to Pinot Noir (55 to 60%). It gives structure to the composition. Chardonnay grapes (10 to 15%) add elegant nuances. Pinot Meunier (15 to 20%) expands the blend with its fruitiness. The precious reserve wines (10 to 15%) correct any vagaries of nature. They balance out the current harvest wines and perpetuate the signature of Piper-Heidsieck’s non-vintage Brut. The result is a delight for the senses. On the eye, there is an explosion of fine bubbles and golden glints as if the wine contained all the shades of the Champagne sky. The nose reveals subtle springtime aromas of citrus, apple and pear. In the mouth, the wine is forthright, structured and fruity.

Chardonnay

EXCEPTIONAL EXPERTISE The harvested growths are vinified separately with due patience and care: variety by variety, growth by growth, in order to respect the typicity of their origins. The more nature is allowed to do its work, the less need there is for the wines to be filtered, centrifuged or racked and the better they will be. Piper-Hiedsieck has practised this gentle, almost loving method of winemaking for more than ten years. It is its hallmark and a guarantee of unfailing excellence. In order to preserve this quintessence, everything which touches the wine and which the wine touches is strictly controlled and monitored. Once a new piece of equipment or a new technique is proven to contribute to this quality, it is incorporated into the creation process. Dating from 1995, the magnificent winery is without doubt the best example of this. And finally, its coveted treasure, the reserve wines, is placed into secure cellars, which are kept at a strictly controlled temperature. In 2012, for the thirteenth time, Maison Piper-Heidsieck’s Cellar Master was crowned Sparkling Winemaker of the Year at the prestigious International Wine Challenge. It is the seventh title for Régis Camus.

Daniel Thibault, his predecessor, had won six awards.

THE CAREER OF A GREAT CELLAR MASTER...

“At the age of 24, I joined a great Maison de Champagne and climbed up all the rungs of the ladder, from oenologist to assistant Cellar Master, then Cellar Master. In 1993, Daniel Thibault, the extraordinary Cellar Master at Charles Heidsieck asked me to join him. I accepted on the spot. Daniel was a great communicator with a very strong personality, respected by the entire profession. When he passed away prematurely in 2002, I was honoured to continue his work. I set myself two objectives: on the one hand, to ensure that the superb Charles Heidsieck adventure continued, and on the other hand, my personal challenge, one which would make me a renowned Cellar

Pinot Meunier

Master, was to add my own signature to Piper-Heidsieck. For that, I would have to be daring, establish some real standpoints, and rethink every stage from vine to wine.”

THE RHYTHM OF TIME “Like a schoolboy, for me the year begins in September, with the harvests. “We harvest and press the grapes and carefully make them into wine. From the end of October, we begin the first tastings of the clear wines. This stage allows the team of oenologists to get into the right mind-set for the year ahead. In December, the wines are allowed to rest and then from January, we begin tasting them again. If the wine is full enough, if the year is good, we can anticipate making a vintage. The wine then has to be bottled, as well as not forgetting to build up our collection of reserve wines. These allow us to enrich our library: some of the wines in there are 30 years old, all different, all unique. I know it by heart, I dream of it at night”.

From luxury “ready-to-wear” to haute couture “Champagne definitely embodies conviviality, sophistication, extravagance… But a PiperHeidsieck champagne is also a great wine to be enjoyed in its own right. With the cuvée Brut, the Maison’s signature and a bond of trust with champagne lovers, you are certain of ready-made luxury. With other cuvées, you can taste something more precise, a more golden colour perhaps , more candied citrus notes, or more toasted hints.

With Piper-Heidsieck Rare, our Prestige Cuvée or certain vintages, you then move into the world of haute couture and “handmade” wine.

The clocks have stopped. The wine begins to acquire a pretty patina.

To reach this perfection, the blending is done in conclave, which noone leaves and no-one disturbs. It is a story of men and women, a magical moment that is difficult to explain.”

One vat for each wine is the best way to provide an extensive palette of nuances when the magical moment of blending arrives and to ensure that only growths meeting the Maison’s requirements are selected.

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EXCELLENCE – SUCH WINES!

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SPOTLIGHT

PIPER-HEIDSIECK INSPIRATION – BE BOLD!

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A creator of flavours through its wines, the Piper-Heidsieck Maison has also long been a sparkling muse in the world of arts and culture. Jewellery, fashion, architecture, cinema… classicists or avant-gardists, but always on-trend, these numerous collaborations with renowned creators are milestones in the history of a brand as elegant as it is effervescent.

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JEWELLERY AND FASHION: Select Affinities As a pioneer of dialogue with the art world, the Piper-Heidsieck Maison has contributed greatly to enriching the world of champagne.

With the aim of expressing the precious character of its wines, it seeks to adorn its bottles with sumptuous finery. What could be better than jewellery to express the raw gold inside? In 1885, to celebrate one century of its existence, Jacques-Charles Kunkelmann commissioned Pierre-Karl Fabergé, jeweller to Alexander III, Tsar of Russia, to design a bottle in diamonds, gold and lapis-lazuli.

One hundred years later, Piper-Heidsieck celebrated its bicentenary with a new creation: a bottle set with diamonds and gold by Van Cleef & Arpels, inspired by the original Fabergé design. It was valued at over one million francs at the time and travelled all over the world handcuffed to armed officers! The encounter with creativity continues via fruitful collaborations. The most daring creators are invited to shake up the established order, with always the same demand for prestige.

A STAMP OF CONTEMPORARY ELEGANCE In 1999, Jean Paul Gaultier made a stir by dressing the bottle in a red vinyl corset, with delicate lace detailing on its curves. Its curvy silhouette, more sensual than ever, became an iconic object of daring luxury, boldly on-trend.

[ Interview with Jean Paul Gaultier, the “enfant terrible” of fashion ]

Q | After two collaborations with Maison Piper-Heidsieck, how do you view work?

your

I like challenges. Working with a new material always teaches me something unexpected, it’s like a breath of fresh air for me. It’s the same when I work with film or dance...

Champagne, like haute couture, is intended to please the client but both require a lot of work behind the scenes to allow them to be so easily appreciated. Being able to adapt my expertise to another environment is a terrific experience.

Q | Artistically speaking, how did your collaboration with Maison Piper-Heidsieck pan out?

I took my inspiration from my usual codes, from my DNA. My favourites are there. Firstly the corset, and then fishnet… It’s an urban world which is dear to me: the real Parisian girl, so chic. These two collaborations had in common the freedom that I had to work with the materials of my choice and the pleasure I had in doing it.

Q | In your opinion, what are the points in common between the world of haute couture and the world of champagne?

The champagne bottle has a very feminine shape, so the idea of dressing it in a corset seemed natural to me. That’s what I know how to do: dressing forms and making them beautiful. I dress bodies, a champagne bottle, furniture... I follow the same precepts to achieve an elegant result.

TECHNICALITY & SENSUALITY In 2008, Piper-Heidsieck gambled on Jacques Ferrier to design its new headquarters. The Parisian architect went on to construct the famous French pavilion at the 2010 World Exhibition in Shanghai. It also enlisted the talent of the Italian interior designer Ferruccio Laviani, acknowledged particularly for his work with Kartell. With its reflection of the sky through a pixelated mesh hinting at fizzy bubbles, in homage

to the technicality of this profession of excellence, these two great creators each played their part with respect for that of the other, in order to create one of the most contemporary buildings of the Champagne wine-growing region. [ Interview with the french architect Jacques Ferrier ]

Q | Where did you find the inspiration for your work?

The challenge was to design a daring building which would represent the image of PiperHeidsieck. I took the time to visit the site and the development unit, to meet people and discuss things with them. I realised that champagne is no longer associated with secrecy but rather with openness, and I told myself that these headquarters would be in harmony with this new idea of transparency. Hence the idea of a glass building, with pavilions with lots of windows.

I had a second idea based on the extremely technical and innovative environment in which Piper-Heidsieck wines are made.

This modern environment where protective metal is omnipresent was expressed by superimposing an aluminium mesh in gold on the glass to evoke effervescence.

Q | Does this work mark an important stage in your work?

This building pioneered my reflection on the senses. Of course, we had to convince the administrative authorities that our project was relevant to the Champagne landscape.

But finally, everyone recognised its quality, both in terms of its incorporation into the environment, and of its performance and faithfulness to the spirit of the Maison. I am a champagne lover and I admire what it has succeeded in doing – having a presence both in the real and the imaginary with the same intensity. Through the Piper-Heidsieck headquarters, I was able to combine a cutting-edge, programmatic approach with a joy that was in harmony with the champagne world, as if technology had given way to sensuality.

LIGHTS. CAMERA. ACTION. Piper-Heidsieck loves the cinema and the cinema loves it back. The Maison began supporting creativity and daring in the cinema at a very early stage. In 1933, a Piper-Heidsieck bottle appeared in Sons of the Desert*, the debut film of Stan Laurel and Oliver Hardy. In the 1950s, it wasn’t diamonds but the gold of Piper-Heidsieck’s wines which seduced Marilyn Monroe, thus anointing the Maison as the film world’s special champagne. And let us not forget the enormous 48 litre bottle, created in 1964 to be the same height as the British actor Rex Harrison (5ft 10”), to celebrate his victory at the Oscars for ‘My Fair Lady.’

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THE RED CARPET Venice, London, San Sebastian, Chicago, Tokyo… the Maison has supported numerous festivals. In Boston, the Piper-Heidsieck award has honoured Jodie Foster, John Cusack, Geena Davis, and Angelica Huston… at the Sundance Festival, John Turturro, Gena Rowlands, Kevin Spacey and Benicio del Toro have also shared this honour.

Red, like the Palais des Festivals carpet. Gold, like the light from the projectors. It’s not surprising then that Maison Piper-Heidsieck should have had a leading presence since 1982 at the most legendary of film festivals, Cannes, and have been its official supplier since 1993.

Finally, since 2008, Piper-Heidsieck has also been the official partner of the Cinémathèque française.

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BRUT

ROSÉ SAUVAGE

Piper-Heidsieck is a classic, structured, full-bodied and fruity Champagne. The blend is composed of a majority of Pinot Noirs, incorporating more than 100 growths from Champagne and Pinot Meuniers from the Grande and Petite Montagne de Reims region.

A blended rosé: the blend of the great classic Piper-Heidsieck brut to which is added a generous proportion of fruity red Champagne wines. A great, not so classic, structured, full-bodied, fruity (red grapes) champagne, made mostly from Pinot Noirs, incorporating more than 100 growths from the Champagne region, and Petit Meuniers from the Grande and Petite Montagne de Reims.

Appearance: a clear, golden champagne colour par excellence. Delicate and joyous bubbles, resulting from an extended maturation time.

Nose: fresh fruit dominates, with pear and russet apple and a few notes of citrus fruit such as star fruit. The finish evokes fresh grapes, enlivened with hints of freshness and aniseed.

Palate: a structured, full bodied and forthright wine. A juicy, fleshy texture of pear and sultanas.

The finish narrows to citrus and grapefruit flavours.

A wine with great fruit, a good mouth feel and a harmonious balance.

Appearance: a flamboyant, scarlet red colour – a recognisable signature. Delicate and lively effervescence.

Nose: a rich and expressive red fruit nose blackcurrant, blackberry, cherry and Gariguette strawberry, freshened with citrus – mandarin and blood orange. A finish lifted with paprika and saffron.

Palate: a brisk, original and juicy wine which simultaneously offers black cherry, blackberry, grapefruit and blood orange notes. This structure and fruitiness is enriched with warm, spicy notes of Espelette pepper, tea and liquorice.

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VEUVE CLICQUOT This champagne is the expression of Madame Clicquot’s motto: “Only one quality, the finest.” Made from prestigious vineyards (97.5% rated), this champagne is named after an audacious and visionary lady who created one of the world’s most recognisable champagnes.

• Veuve Clicquot Yellow Lable • Veuve Clicquot Rosé • Veuve Clicquot Vintage 2004 • Veuve Clicquot La Grande Dame 1998

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DOM PERIGNON An ethereal and seamless wine that balances freshness and maturity, Dom Perignon is the only champagne that sources grapes exclusively from the 17 Grand Crus in the quest for the idea “assemblage”. Each vintage is a discovery, a new experience.

• Dom Pérignon Vintage 2003 • Dom Pérignon Rosé Vintage 1998

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KRUG The House of Krug was founded by Joseph Krug, a visionary who sought to achieve consistent excellence by going beyond the notion of vintages and blending over 120 wines from 10 different vintages. This attention to detail and pursuit of perfection has won Krug the distinction of being the best-rated House of Champagne year after year.

• Krug Grande Cuvée • Krug Rosé • Krug Brut 1998

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MOËT & CHANDON Moët has been associated with the sparkle of success and glamour ever since the House was founded in 1743 by Claude Moët. These are the values that inspired the founder’s grandson Jean-Remy Moët to share his champagne with the world. A man with a true spirit of achievement and leadership, it is to him Moët & Chandon owes its reputation as the world’s most loved champagne.

Moët Rose • Moët Nectar Impérial • Moët & Chandon Grand Vintage 2003 • Moët & Chandon Grand Vintage 2003

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BOLLINGER Since its creation in 1829, the House of Bollinger has relayed its creation of a unique style of champagne from one generation to the next. This rare preservation has allowed the House to continue to own vineyards in the finest Crus and to maintain the financial independence to follow its own vision.

Bollinger wines represent an exacting but delicate blend of terroir, traditional values and talent, and their champagnes are characterised by their richness, their vinosity, their great structure and long finish • Bollinger Special Cuvée Brut NV • Bollinger Special Cuvée Brut NV MAGNUM • Bollinger Rosé NV • Bollinger La Grande Année 1999 • Bollinger La Grande Année 1999

In July 1785 the House of Piper-Heidsieck was founded by Florens-Louis Heidsieck in Reims, France. One of the top champagne houses in the world, Piper-Heidsieck produces approximately five million bottles every year. The champagne house has won many awards and is also an official supplier to the glamorous and prestigious Cannes Film Festival.

• Cuvée Brut • Rosé Sauvage

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RUINART Founded in 1729, Ruinart is a chardonnay-based champagne known for its exceptional finesse. With a fresh and delicate style that also exhibits power and depth, Ruinart’s limited hand-craft production and tradition appeals to the wine connoisseur’s desire for discovery.

Ruinart Brut Rosé • Ruinart Blanc de Blancs • Dom Ruinart Blanc • Dom Ruinart Rosé

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TAITTINIGER Founded in 1734, Taittinger is one of the market leaders and most respected champagne houses. Taittinger owns a total of 280 hectares of vineyards, situated in the best villages in Champagne. This ensures regular supply of high quality grapes for the production of its delicate, finely balanced champagne, which has gained worldwide recognition amongst connoisseurs. Two thirds of its production is exported and can be found in more than 150 countries.

• Taittinger Brut Réserve NV • Taittinger Brut Prestige Rose • Taittinger Brut Vintage 2005 • Taittinger Nocturne Sec • Taittinger Comtes de Champagne Blanc de Blanc 2004 •Taittinger Comtes de Champagne Rose 2004

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LAURENT-PERRIER Founded in 1812, Laurent-Perrier was acquired by the Nonancourt family in 1939. Bernard de Nonancourt has dedicated his life to innovating and perfecting Laurent-Perrier Champagne. As a result, Laurent-Perrier is one of the world’s most esteemed champagne brands, and also the largest family-owned brand. Laurent-Perrier is an official champagne partner of Relais et Châteaux and is served at the Academy Awards following the Oscars in Los Angeles.

• Laurent-Perrier Brut NV • Laurent-Perrier Cuvée Rosé NV

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GOSSET In 1584 Pierre Gosset founded the oldest Wine House in Champagne, making still, mostly red, wines from the grapes he harvested from his own vines.

In those days the reputation of the wine of Aÿ was such that King François I had his own winery built there, which is now owned by Champagne Gosset.

Then in the 18th century the wine made in and around Aÿ began to bubble, and the Gosset family turned naturally to the production of champagne.

At Gosset they carefully avoid malolactic fermentation so that the wines keep their natural freshness.

• Gosset Excellence Brut • Gosset Grand Rosé • Gosset Grand Blanc de Blancs • Gosset Grand Millésime

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AYALA Founded in 1860, Ayala became one of the Charter Members of the “Syndicat des Grandes Marques” in 1882. On 1 January 2005 Bollinger, impressed by the quality of Ayala’s wines, purchased Ayala. Located in Aÿ, in the very heart of Champagne, Ayala has remained like a small jewel. Ayala specialises in zero or low dosage champagnes. Only the very best wines can be presented without any sugar – proof of the quality of Ayala.

• Ayala Brut Majeur NV • Ayala Rosé Majeur NV • Ayala Millésimé 1999 • Ayala Cuvée Rosé Nature 2002 • Ayala Perle d’Ayala 2001

Founded in 1827 in the heart of Champagne, Champagne Mumm is recognised as a leading grand marquee. Located in Reims, France, Champagne Mumm is situated in the heart of Champagne atop 16 miles of vaulted caves of chalk. With nearly 175 years of history, Champagne Mumm’s reputations has been built on both its non-vintage bruts and select vintage wines.

• Brut Cordon Rouge • Mumm Brut Le Rosé

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COCKTAIL MAKING

METHODS

ESSENTIALLY A COCKTAIL IS A DRINK THAT CONTAINS MORE THAN ONE INGREDIENT. IN ORDER TO FOLLOW A RECIPE CORRECTLY, THERE ARE CERTAIN METHODS THAT YOU NEED TO BE AWARE OF IN ORDER TO CREATE THE PERFECT MIX. BUILD

STIR

Place ingredients and ice in a mixing glass and stir using a bar spoon with a twisted stem. Slide the back of the spoon down the inside of the mixing glass and twirl gently between thumb and finger. The spoon will rotate inside the mixing glass, gently stirring the drink. Some bartenders prefer to use the flat end of a bar spoon to stir a drink.

Simply place the flat end on top of the ice in the mixing glass and start to stir, working the spoon down the drink as you go.

BLEND

Into a blender place liquid ingredients first then add the ice/ice cream last. Preferably use pre-crushed ice to prevent wear on the blender’s blades. Blend until a smooth, even consistency is achieved. If you have a variable speed blender, always start slow and build up.

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‘Build drink’ refers to the action of pouring the ingredients all in turn into the glass the cocktail will be served in.

SHAKE & STRAIN

Place all your ingredients plus cubed ice in a cocktail shaker and shake briskly for about 10 seconds. Then strain the liquid into the glass, leaving the ice behind in the shaker.

Shaking doesn’t just mix the drink, it also chills and dilutes it. Dilution is as important to the resulting cocktail as using the right measure of each ingredient. If you don’t use enough ice it will melt too quickly in the shaker, making it over-diluted – so always fill your shaker at least two-thirds full of fresh ice. Always hold the shaker with two hands and shake vigorously. Also never shake fizzy ingredients.

FINE STRAIN

While ‘standard shakers’ have a built in strainer, most cocktails that are served without ice can do with an extra fine strain to remove small bits of fruit and fragments of ice. A fine strainer (see page 55) is great for this. Fine straining is also referred to as ‘double straining’.

LAYER

As you can guess from the name, layered drinks include layers of different ingredients, often of different colours. The layered effect is achieved by delicately pouring each ingredient into the glass so that it floats on the layer below it.

MUDDLE

Muddling means using a muddler to crush fruits, herbs and spices to release their juices and oils. Just like using a pestle and mortar, push down with the muddler in a twisting motion. Don’t try to muddle hard, unripe fruits in a glass as the pressure needed might break the glass. Only muddle in the base of a shaker or a sturdy glass.

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COCKTAIL

GARNISHES Rimming | The rim of a glass coated in

Twist | A narrow piece of fruit zest, folded/ twisted and dropped in the drink, or draped on the rim of the glass.

Wedge of fruit | Lemon, lime, orange, banana, apple, melon, peach, pineapple etc. lodged on the rim.

Stuffed olive on a cocktail stick | Most well known in a Dry Martini.

Sail or Flag | A whole slice of citrus fruit on a cocktail stick, folded like a mast, with a cherry inside.

Wheel | A whole slice of fruit, on the rim or

Sweets | Like a marshmallow, to go into

Celery stick | Typically used in

Maraschino cherry | Typically used to garnish sweet drinks, like Sweet Martinis.

Coffee beans | Typically used in cocktails with sambuca.

Chocolate syrup and chocolate shavings.

Flowers | Edible flower petals placed on

Grapes | Balanced on a cocktail glass rim

Shrimps.

Chillies.

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either sugar or salt (for Margaritas).

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GARNISHES PROVIDE THE FINISHING TOUCH TO COCKTAILS. THE CHOSEN GARNISH SHOULD ENHANCE THE COCKTAIL IN TERMS OF FLAVOUR, AROMA AND DECORATION.

sweet drinks.

or skewered like olives.

Whipped cream | Often used in drinks containing coffee.

Bloody Mary’s.

in the glass.

crushed ice or the surface of a drink.

Non-edible cocktail garnish include swizzle sticks, straws and cocktail umbrellas. We believe you should limit these as far as possible as an edible cocktail garnish is just so much more eye-appealing, interesting and tasty.

COCKTAIL

EQUIPMENT

To master you willNEED needA aVARIETY variety TO MASTER YOURyour ART art YOU WILL of tools.

Listed below are the essentials to OF TOOLS. LISTED BELOW ARE THE ESSENTIALS TO help you towards being a great mixologist.

HELP YOU TOWARDS BEING A GREAT MIXOLOGIST.

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01. Citrus zester

A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit.

02. Muddle stick

A muddler is a bartender’s tool, used like a pestle to mash — or muddle — fruits, herbs, and/or spices in the bottom of a glass to release their flavour.

03. Jigger

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06. Speed pourer

The main benefits of the speed pourer is that it streamlines the flow of liquid coming out of the bottle (helping to avoid spills and splashes) and gives you greater control over the amount of alcohol that is poured.

07. Fine strainer

A fine strainer removes small fragments of fruit and fine flecks of ice which can spoil the appearance of a drink.

A jigger is used to measure liquor. It is named for the unit of liquid it typically measures; a 1.5 fluid ounce (44ml) jigger or shot.

08. Paring knife

04. Bar spoon

09. Hawthorn strainer

05. Garnish tray

10. Boston shaker

A very versatile tool that can be used as a muddler (though a risky business), for layering drinks and of course for stirring.

Necessary to keep fresh ingredients on hand while mixing.

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Every bartender needs a sharp knife and cutting board.

A Hawthorn strainer is used with a boston shaker to seperate the liquid from large pieces of ice.

A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling.

DIFFICULTY RATING

Your tear-out champagne cocktail guide

Barfly Barback Waiter Bartender Mixologist

PINK PIGEON ROYALE

The cocktail was developed by Denzel Heath of Bartenders Workshop PE. Glass: Crystal Stem Method: Shake, strain and build Ingredients: 37.5ml Pink Pigeon 12.5ml Giffard Creme de Cassis 10ml Giffard Cherry Brandy 1 tsp ’15minute Cherry and Blackberry Jam’ 1 squeeze lemon Charge Piper-Heidsieck Champagne Garnish: ‘15minute Jam’ on Melba Toast with a sage leaf [ Garnish:] ‘15minute Jam Method: Broil and chill Ingredients: 2g Agar Agar 1 cup Castor Sugar 2 cup Fresh Cherries and Blackberries 2 Sage Leaves

Cocktail Name

BERRY BRAMBLE FIZZ

Glass: Champagne Fortius Method: Shake & strain ingredients and charge

with champagne

Ingredients:

Glass Method Mixology terms and drink making methods explained on page 63.

Grade Drinks are graded by their level of difficulty

12,5ml 12,5ml 12,5ml 12,5ml Charge

Giffard Crème de Mure Liqueur Bombay Sapphire Gin Giffard Vanilla Syrup Sir Juice Lemon juice Piper-Heidsieck Champagne Garnish: Strawberry and an orange zest A lovely fresh and zesty cocktail

Ingredients Ingredients and pouring order.

Garnish See page 64 for various styles.

Our cocktail breakdowns explained

Notes Extra information or suggestions

MIXOLOGYRELEASED

FRU FRU Glass: Champagne Embassy Method: Shake first three ingredients and strain

into glass. Charge with bubbly.

Ingredients: 25ml 25ml 25ml Charge

Passoa Passion Fruit Liqueur Giffard Wild Strawberry Liqueur Sir Juice Grapefruit Juice Piper-Heidsieck Champagne Garnish: Strawberry

Passion fruit and strawberry make for an interesting twist.

BLUE CHAMPAGNE Glass: Champagne Embassy Method: Shake, fine strain and charge Ingredients: 25ml 12.5ml 12.5ml 12.5ml 100ml

Stolichnaya Vodka Cointreau Giffard Blue Curacao Liqueur Sir Juice Lemon Juice Piper-Heidsieck Champagne Garnish: Maraschino cherry

CARIBBEAN FLING Glass: Champagne Fortius Method: Shake, fine strain and charge Ingredients:

25ml Bacardi Superior Rum 12.5ml Giffard Crème de Banane Liqueur 25ml Capfruit Pineapple Puree 100ml Piper-Heidsieck Champagne Garnish: Pineapple wedge

With a dash of blue curaçao liqueur, you can create your very own Caribbean Sunset.

sliatkcoC FRENCH 75

This cocktail was created by Harry MacElhone in 1915 at Harry’s New York Bar in Paris. The drink proved to be surprisingly potent, prompting someone to descibe the effects as being akin to being attacked by a French 75mm field gun.

Glass: Champagne Fortius Method: Shake and strain. Charge with bubbly.

Ingredients: 25ml 25ml 12,5ml Charge

Bombay Sapphire Gin Sir Juice Lemon Juice Giffard Sugar (Gomme) Syrup Piper-Heidsieck Champagne Garnish: Lemon bowtie

Replace gin with vodka and you have a French 76. Add bourbon and you have a French 95. Add brandy and you have a French 125.

BELLINI This classic was developed by Giuseppe Cipriani, the founder of Harry’s Bar in Venice.

Glass: Champagne Fortius Method: Build Ingredients:

50ml Capfruit White Peach Puree 100ml Piper-Heidsieck Champagne Garnish: This drink has many variations and it’s an

easy and simple swap of the fruit base.

ELDERFLOWER & PEAR SPRITZ Glass: Champagne Embassy Method: Build, stir and charge Ingredients: 12.5ml 12.5ml 12.5ml 25ml 100ml

El Jimador Blanco Tequila Giffard William Pear Liqueur Giffard Elderflower Syrup Sir Juice Cloudy Apple Juice Piper-Heidsieck Champagne Garnish: Edible flower Truly delicious.

MIXOLOGYRELEASED

Cocktails ROYALE MOJITO Glass: Shetland Method: Muddle, build and charge.

Ingredients: 25ml 25ml 4 8 Charge

Bacardi Superior Rum Giffard Mojito Syrup lime wedges Mint leaves Piper-Heidsieck Champagne Garnish: Lime wedge and mint

Ideal for when a normal Mojito just won’t do…

KIR ROYALE This classic vintage drink is named after Canon Felix Kir, a former mayor of Dijon, France. He popularised it during WWII, using it to promote the local black current cordial “Cassis”.

Glass: Champagne Embassy Method: Build Ingredients: 25ml Charge

Giffard Creme de Cassis Piper-Heidsieck Champagne Garnish: Stemmed cherry

One of the most well known champagne cocktails of all time.

LUSH Created by Spike Marchant, the Diageo World Class guru.

Glass: Champagne Embassy Method: Pour ingredients into glass and stir while

charging with bubbly.

Ingredients: 25ml 12,5ml Charge

Stolichnaya Vodka Chambord Black Raspberry Liqueur Piper-Heidsieck Champagne Garnish: Raspberry

sliatkcoC FRENCH SPRING PUNCH Created by Dick Bradsell and Rodolphe Sorel at Match EC1, London, during the late 1990s.

Glass: Catalina Method: Shake first 4 ingredients with ice and

strain into ice-filled glass. Top with champagne.

Ingredients: 25ml 12.5ml 12.5ml 10ml Charge

Remy Martin VSOP Cognac Chambord Black Raspberry Liqueur Sir Juice Lemon Juice Giffard Sugar (Gomme) Syrup Piper-Heidsieck Champagne Garnish: Strawberry

Alternatively can be made with vodka- Russian Spring Punch.

CHIN CHIN Created by Tony Conigliaro (2002) in London.

Glass: Champagne Embassy Method: Shake and fine strain. Charge with bubbly.

Ingredients: 50ml 25ml 25ml Charge

Famous Grouse Scotch Whisky Giffard Honey Syrup Sir Juice Apple Juice Piper-Heidsieck Champagne Garnish: Orange zest

The combination of honey and whisky complement the champagne fantastically..

GRAND MIMOSA The Mimosa was created in 1925 at the Ritz Hotel, Paris, and named after the Mimosa Plant.

Glass: Champagne Flute Method: Shake first 2 ingredients with ice and

strain into chilled glass. Top with champagne.

Ingredients: 25ml 50ml Charge

Cointreau Sir Juice Orange Juice Piper-Heidsieck Champagne Garnish: Orange zest on the rim.

You can make your own variation by replacing the liqueur, Amaretto makes it a Di Saronno Mimosa.

MIXOLOGYRELEASED

PRODUCT

GLOSSARY With all the skill and know-how in the world, you’re not going to make a great cocktail without great ingredients. Below is an introduction to all the brands that were used in making our champagne cocktails. Use these products, stick to the recipes and you can’t go wrong!

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1 PIPER-HEIDSIECK

The Piper-Heidsieck Champagne House was founded by Florens-Louis Heidsieck on July 16, 1785 in Reims. The Heidsieck name was combined with the Piper name in October 1839, and they continue to produce quality champagne as part of the Rémy Cointreau wine and spirits group. ABV: 12%. Website: www.piper-heidsieck.com.

Agent: Edward Snell. Recommended cocktail: Elderflower and Pear Spritz

MARTIN VSOP COGNAC 2 REMY One of the world’s favourite VSOP. The Rémy Martin VSOP is acclaimed for its pedigree and smooth taste. The ultimate versatility of the Fine Champagne which will lift your drink to new heights. ABV: 40%. Website: www.remymartin.com.

Agent: Edward Snell. Recommended cocktail: French Spring Punch

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– PASSION FRUIT SPIRIT 8 PASSOÁ Passoá is a liqueur of exotic passion fruits. Its delicious taste is enjoyed the world

over, being the no 1 liqueur in Puerto Rico, no 2 in Holland and no 3 in Belgium. ABV: 24%. Website: www.Passoá.com. Agent: Kreate Brands. Recommended cocktail: Fru Fru PINK PIGEON – PREMIUM VANILLA RUM

9 Pink Pigeon is the premium Mauritian rum hand crafted on the Medine Sugar Estate on the beautiful island of Mauritius. Although complex in flavour, Pink Pigeon is easy to drink, distilled with the purest of spirit and the addition of the world’s finest natural vanilla. It is named after a pigeon that, like the rum, is native to Mauritius. ABV: 40%.

Website: www.pinkpigeonrum.com Agent: Kreate Brands.

Recommended cocktail: Pink Pigeon Royale BACARDI

COINTREAU

10 Over the past 150 years, Bacardi has won over 190 medals for product quality and

brands in the world. The House of Cointreau was founded by Edouard Cointreau in 1849 in Angers, France, by combining crystal clear purity with the perfect harmony of sweet and bitter orange peels. The recipe remains unchanged since its invention, using only natural ingredients and traditional distillation methods. Cointreau is used by many bartenders around the world as the essential ingredient in numerous cocktails. ABV: 40%. Website: www.cointreau.com. Agent: Edward Snell.

Recommended cocktail: Grand Mimosa

11 Stolichnaya (better known as Stoli) is a perfect everyday premium vodka that is

3 Cointreau is the authentic, premium orange liqueur and one of the most copied

CHAMBORD – BLACK RASPBERRY LIQUEUR 4 Created in 1981 by N.J. ‘Sky’ Cooper, Chambord Black Raspberry Liqueur is named after France’s largest city in the Loire Valley. Chambord is created using all natural ingredients. The finest black and red raspberries are blended, before being steeped in cognac to achieve a highly concentrated base. Flavour notes include raspberries, blackberries and vanilla. ABV: 24%. Website: www.chambordonline.com. Agent: RGBC. Recommended cocktail: Lush SAPPHIRE 5 BOMBAY Bombay Sapphire’s recipe is based on 10 botanicals, including juniper berries,

citrus, angelica and orris root. To these are added coriander, liquorice, cassia bark, almonds, cubeb berries and West African grains of paradise. ABV: 40%. Website: www.bombaysapphire.com. Agent: DGB. Recommended cocktail: French 75 EL JIMADOR REPOSADO

6 An unbelievably smooth tequila, el Jimador Reposado is made from 100% agave.

The proprietary production process and aging in white oak barrels for two months is what gives el Jimador Reposado its golden colour and balanced flavour of cooked agave and hints of vanilla and caramel. Smooth and mellow. ABV: 43%. Website: www.eljimador.com Agent: RGBC. Recommended cocktail: Elderflower & Pear Spritz

GROUSE 7 FAMOUS Named after the Red Grouse, Scotland’s national game bird, The Famous Grouse

Whisky was born in the late 1800s. Six generations of the Gloag family have ensured the best quality in every single drop. The whisky is matured in Spanish Oak Sherry casks and incorporates two of Scotland’s best single malts, The Macallan and Highland Park. ABV: 43%. Website: www.thefamousgrouse.co.za. Agent: RGBC. Recommended cocktail: Chin Chin

technical innovation. Its charcoal filter process makes for a unique balanced taste - a blend of mild, soft and aromatic notes, with subtle hints of vanilla and a dry, crisp and clean finish. Bacardi has inspired some of the world’s most famous cocktails, including the Mojito, the Daiquiri and the Cuba Libre. ABV: 43%. Website: www. bacardi.com. Agent: DGB. Recommended cocktail: Caribbean Fling STOLICHNAYA - VODKA

especially suited for mixing in cocktails. This is one of the best Russian vodkas on the worldwide market and you can usually find most of their flavours right alongside the clear Stoli. ABV: 40%. Website: www.stoli.com. Agent: RGBC. Recommended cocktail: Blue Champagne GIFFARD LIQUEUR RANGE

12 With over 100 flavours available year round, Giffard produces internationally award winning speciality liqueurs, crème de fruit liqueurs, classic liqueurs, premium liqueurs and professional syrups used for culinary, coffee and cocktail applications. ABV: 24%. Website: www.giffard.com. Agent: Kreate Brands.

Recommended cocktail: Kir Royale GIFFARD SYRUP RANGE

13 Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in

Angers in the Loire Valley. He undertook research on the digestive and refreshing properties of mint. He invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur Menthe Pastille. Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crémes de Fruits”, liqueurs, Guignolet, fruits in brandy and syrups. Website: www.giffard.com. Agent: Kreate Brands.

Recommended cocktail: Royale Mojito SIR JUICE

14 Sir Juice began in 1985 in a small factory in Joburg. Since then it has been bought, sold, merged and finally un-merged. Today the company is a totally independent entity, supplying most of the top restaurants, hotels and coffee shops in South Africa.

Website: www.sirjuice.co.za. Recommended cocktail: French Spring Punch CAPFRUIT

15 A company that is proud of its catch phrase ‘From the Land to your Plate’, Capfruit must ensure that all its criteria regarding the cultivation and selection of the fruits we use are upheld by every one of our partners. Website: www.capfruit.com. Agent: Kreate Brands Recommended cocktail: Bellini

THE OTHER

BUBBLES

BY SHANNON McCOY FROM BARCHICK

MAGAZINE

BarChick is a London based guide to the best bars in the world (well they’re working their way around).

Having started in 2010, it’s had phenomenal success and was recently nominated for “Best Cocktail Writing” at Tales of the Cocktail. Everywhere listed on the site is good in its own special way and is handpicked by the BarChick team and barmen around the world. It’s not just about fancy hotel bars selling fifty quid truffle Martinis, and it’s definitely not about your local pub’s curry night. They’re looking for places with character, a bit of a story but ultimately the perfect day/night/week out.

Check out www.BarChick.com for all you need for a night out in London and other cities around the world! Plus they want help from South African barmen to find the best bars this country’s got to offer. Get in touch!

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YAWN. THERE ARE MORE CHAMPAGNE BARS IN LONDON THAN YOU CAN POP A CORK AT. RITZY, GLAMOROUS, EXCLUSIVE JOINTS FILLED WITH BANKERS AND RUSSIAN OGLIARCHS. HAPPILY THOUGH, A NEW BREED OF BARS IS OFFERING SOMETHING DIFFERENT. RIGHT NOW IT’S ALL ABOUT THE OTHER BUBBLES; A move away from the luxe, ostentatious collections of grande dames that set you back a month’s rent. Some London bars are devoted to a more approachable, affordable, food (and wallet) friendly option for everyday drinking, and special toasts, Bentley not required.

THE LITTLE GUYS

Grower champagnes pair well with hot dogs. Not even kidding.

Bubbledogs is, in their own words, a ‘Champagne bar that doesn’t serve caviar’. Opening in 2012 to a Twitter-fuelled hysteria, London is in love with the bonkers idea of pairing champagne with hotdogs.

The Chef/owner’s previous experience at mega Michelin starred restos like Noma and Per Se helps too.

Don’t expect to see P Diddy here though. Bubbledogs supports the smaller producers, with nice surprises like Francoise Bedel’s 100% Pinot Meunier Champagne, and a menu of unique and characterfilled options.The hotdogs aren’t anything to sneeze at either – the Dogzilla with pickled ginger, nori, wasabi mayo and bonito flakes could just be the most creative hotdog ever conceived.

It’s a tough world for smaller, boutique wine makers in Champagne.

Lost in the shadow of the giant producers, they are finally getting the props they deserve for creating wines that are filled with character and finesse, with even the shinier bars adding them to their menus.

The Savoy’s glam Beaufort Bar dedicates a whole page of their impressive menu to the Grower labels, including more than one option from wild winemaker Jacques Selosse.

A PINT OF PROSECCO PLEASE

We heart wines on tap. The Gotham Project has been supplying the coolest New York bars with kegs of wine from the Finger Lakes for years, and if you haven’t sat on Birreria’s Manhattan rooftop and drunk their wines straight from the barrels you haven’t really lived.

The benefits are obvious. In addition to reducing one’s carbon footprint (no bottles for landfill) and production costs, the wine stays fresher longer. Oh, and it looks really, really cool.

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London’s catching on. Antipodean restaurant slash coffee purveyor Caravan serves Prosecco on tap in their new Kings Cross location, and Homeslice is jumping on the bandwagon at their brand new Covent Garden woodfired pizza joint too.

CAVA MAKES A COMEBACK

Not to be left out, London is about to have not one but two bars dedicated to Spanish Cava. The Cava Bar at Aqua Nueva is a lovely addition to Aqua’s already-rocking Oxford Circus rooftop bar, and another is set to open in May in the 4th outpost of lively Spanish restaurant chain Camino. Cavas are made to be enjoyed with food (not like their aperitivo cousin, Prosecco) so sip it with salty snacks, olives and canapés. We will be!

What’s next now that the littler guys have the edge on the champagne big dogs? A bar dedicated to Czech Bohemia Sekt?

Aussie Sparkling Shiraz? We hope so!

INDUSTRY PERSONALITY

JOHN QUINN

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GLOBAL BRAND AMBASSADOR FOR TULLAMORE D.E.W

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IT’S NOT SURPRISING THAT WHEN JOHN QUINN WAS ASKED TO BECOME THE FIRST EVER GLOBAL BRAND AMBASSADOR FOR TULLAMORE D.E.W. IN MARCH 2011, IT TOOK HIM ABOUT A SECOND TO SAY ‘YES’. WITH A CHARACTER ALL HIS OWN, HIS UNIQUE SENSE OF HUMOUR, WIT AND PASSION FOR WHISKEY HAS MADE HIM A WELL RESPECTED WHISKEY EXPERT AROUND THE WORLD AND A WELCOME FRIEND TO ANY TABLE. YOU COULD SAY THAT THIS WHISKEY MAN WAS BORN TO DO THIS JOB. As Global Brand Ambassador, John’s mission is to share his passion of Tullamore D.E.W. with the diehard whisky enthusiasts and newcomers. And don’t be surprised if you catch him in at a local Irish pub, as he always makes a point to find the best soulful pubs when he’s travelling the world.

Born and raised in Dublin, John has always been a bit unconventional. For example, he is one of few people who can actually speak fluent Gaelic, an ancient Irish language, and if you are lucky, he may even recite his favourite Gaelic poem to you.

A genuine guy, John is not a new face in the whiskey industry. Like Daniel E. Williams, the founder of Tullamore D.E.W., John brings an unsurpassed knowledge of the brand and a wealth of experience gained from more than three decades in the Irish whiskey business. He first joined the company in 1974 when it was part of the Irish Distillers Group and worked his way through various sales and marketing positions, ultimately taking on the role of Regional Export Director for Tullamore D.E.W. In recent years John managed the brand in a number of European countries and his passion and know-how helped achieve leading positions in the Czech Republic and Bulgarian markets.

Graduated from the College of Marketing and Design in Dublin, this bard also attended college in Spain and France where he became fluent in both Spanish and French and, operates with a working knowledge of Portuguese and Italian. When he’s not travelling, John likes to keep active by playing golf, skiing, Irish dancing, playing the guitar and singing. He is also an avid Gaelic Games enthusiast and proudly manages a women’s Gaelic Football team.

But no matter where John travels around the world, his heart will always bring him back to Ireland’s famous weather, Thursday’s pub night with his mates, summer evenings barbequing and enjoying a glass of Tullamore D.E.W.

OUDE MEESTER

BLUE DOOR EVENTS

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“HIDE NOT YOUR TALENTS,

JOIN THE BLUE DOOR SOCIETY.” Benjamin Franklin & Oude Meester

IN TRUE OUDE MEESTER STYLE, THREE EXCLUSIVE BLUE DOOR EVENTS WERE HELD ACROSS SOUTH AFRICA RECENTLY – AS WELL AS THE ULTIMATE BRANDY EXPERIENCE AT THE ANNUAL FINE BRANDY FUSION.

MAGAZINE

Benjamin Franklin, whose head adorns every bottle of Oude Meester, started a society called the Junto, which brought together the finest minds of the day to discuss worldly and life-changing matters. Today, we’ve kept the spirit of the Junto alive with the Blue Door society, where modern masters can meet to network, be inspired and of course, enjoy an Oude Meester.

This year, we played host to the inimitable businessman and author, Siya Mapoko, who inspired us with tales of entrepreneurial mastery across three great events in Joburg, Cape Town and Durban.

If you want to be invited to these exclusive events and more – join the Blue Door Society today, by going to the Facebook page or visiting our website

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www.oudemeester.co.za

Arthur Lindani & Mandisi Kibido

VENUE REVIEW

ALEXANDER BAR

ALEXANDER ALEXANDERBAR.CO.ZA

BY GRANT MCDONALD

MAGAZINE

Join Alexander Bar’s newsletter by sending an email to mudl@alexanderbar.co.za and stand a chance to win one of two R250 vouchers to spend at the bar. Winners will be notified by email by the end of September 2013.

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A LITTLE OVER 2 YEARS AGO, OWNERS EDWARD AND NICK TOOK A TRIP TO BERLIN AND ISTANBUL. BERLIN IS WELL KNOWN FOR ITS AMAZING NIGHTLIFE, BUT THEY WERE PLEASANTLY SURPRISED BY THE IMPRESSIVE SOCIAL SCENE IN ISTANBUL. THERE WAS A HEAVY EUROPEAN INFLUENCE WITH A CITY LIFE TEEMING WITH CAFÉS, CLUBS AND BARS. WHEN THEY RETURNED THEY REALISED OF HOW LACKING CAPE TOWN WAS IN THE KIND OF VENUES THEY LIKED TO FREQUENT. Still fresh from the inspiration of their overseas trip, Edward and Nick decided that if there weren’t enough bars in Cape to cater to their needs, they’d open one.

One of the main ideas behind Alexander Bar was for it to be an after-show venue; the sort of place where actors and playhouse enthusiasts would meet after a performance.

The key to achieving this, they felt, was to serve decent food until midnight – something that wasn’t easy to come by in Cape Town.

When coming up with a theme for the venue, Edward and Nick wanted it to revolve around “conversation”, and the reason for this was to combat the tendency of Capetonians to go out in cliques and talk only amongst themselves before heading home without having met anyone new. They have set about achieving this in a number of subtle ways, for example arranging the furniture so as to encourage people to lean forward and engage each other. A centre square bar provides more corners around which patrons can sit and chat, and the network of old telephones that link all parts of the venue with the bar, as well as with each other, provide a novel – ahem – talking point.

The telephone system is arguably the element that stands out most about Alexander Bar, with people using it to order drinks or even call the table across the way. But although the owners concede that it is a bit of a gimmick, they insist that the phone on your table is there to promote conversation and interaction.[In case you were wondering, the name ”Alexander Bar” has nothing to do with Alexander Graham Bell; it just happens to be the middle name of both the owners!]

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ALEXANDER CHILLER

The classic feel of Alexander Bar extends to its drinks menu and, to a certain extent, its food as well. The menu was initially modelled on early 20th Century American hotel-type food (eg the Walldorf Salad) but has since evolved to include more variety. Erica, who runs the bar and kitchen, changes the menu from time to time depending on the ingredients available. They don’t stick to a particular style of food at Alexander Bar; one thing you can be sure of is that you’ll leave satisfied.

From a drinks point of view there is a focus on wine, whisky and classic cocktails. A lot of effort is made to offer wine that is a bit different from the norm, encouraging people to try something new. They do the same with their craft beer offering, and aside from the classic cocktails, they like to offer something a little different by way of mixed drinks too.

Nick and Edward’s love of the performing arts has recently prompted them set up a small theatre above Alexander Bar run by John Keevy.

By the time of going to print, Nick will have put on his own production called “London Road” at their theatre before taking it to Scotland for the Fringe Festival.

1 tot Stolichnaya Vodka 1 tot Giffard Triple sec 1 tot Giffard Amaretto 3 tots Fresh cranberry juice 2 tots Fresh orange juice Glass: Highball Method: build.

1. Fill glass with ice 2. Add triple sec, Amaretto then vodka.

3. Add cranberry juice 4. Stir gently and then add garnish.

5. Garnish - squeeze lime wedge and drop into glass.

6. Swizzle stick and straw in glass before serving

THE RISE

OF AMERICAN WHISKEY

MAGAZINE

BY GRANT MCDONALD

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Larry Kass is the Communications Director of Heaven Hill, the 6th largest producer of distilled spirits in the United States, and one of the country’s largest family owned establishments. Although they are known mainly for their American whiskey production – Evan Williams their most famous – they have also diversified in to other categories, most notably vodka. In fact their Burnett’s Vodka is the 7th largest distilled spirit in America.

Heaven Hill is also the only distillery that, over and above bourbon, makes all the different expressions of American whiskey and have done virtually since the beginning, including rye and straight wheat whiskies.

Larry Kass is highly respected in the industry and was asked to speak at the World Whiskies Conference in New York earlier this year. In April the MUDL team travelled to Heaven Hill, situated in Bardstown, Kentucky, where we were treated to a tour of the distillery and a presentation on American whiskey by Mr Kass himself. The below article is based on that presentation.

Before we dive in, it’s probably wise to start with a brief explanation of what constitutes American straight whiskey: • The recipe must comprise 51% of a single type of grain.

• It must be aged for a minimum of 2 years in a new charred white oak barrel.

• It must come off the still at no more than 160 proof and go into the barrel at 125 proof or less.

The type of grain that is used in making the whiskey determines what type it is.

For example: • If it is corn, it is bourbon.

• If it is rye, it is rye whiskey.

• If it is wheat, it is wheat whiskey.

Most of the bourbon producing distilleries use way more than the prerequisite 51% corn, with percentages usually in the 70s because it works just works better. And despite the fact that the producers are competitors, on a production level they are very good friends.

Although there is a degree of experimentation, especially among the micro-distillers, there isn’t a whole lot of difference between the way the various producers make their bourbon, and this is because 300 years of experience has told them that the way they are currently doing it is not only the best for achieving the desired taste profile, but it is also the most efficient.

American whiskey is about a 16.5 million 9 litre case category in the United States, up 3% on last year, and worldwide it is up 6% to 26.2 million cases. In 1985 USA made up 91% of all bourbon volume but last year (2012) it made up about 61%, and in the last year alone export value is up 12%. These numbers show in no uncertain terms that the popularity of American whiskey is spreading beyond US shores.

The numbers are equally encouraging when it comes to export value. France is up from $38.1million in 2005 to $112million in 2011, and Australia (comfortably the number one export market in the world by volume) is sitting on about $95million in export value.

About 12 years ago roughly 47% of the cases that were shipping out of suppliers had over $100 wholesale cost per case. The latest figures show that 71% of cases are now

achieving that $100 mark which means that bourbon is fetching more money across the board. What is causing American whiskey to rise so dramatically? The success is being pinned on four elements: Premiumisation, Diversification, Experimentation and Cultural Factors.

We can see premiumisation happening across all the different spirit categories.

Traditionally the bourbon fraternity has not done a very good job in marketing itself, but for very good reason. Kept getting started and stopped for wars, Prohibitioin, problems with getting stocks in line, GIs came back from WWII with a taste for scotch. It was only in the 80s that they started to get it right, and a lot of that had to do with the introduction of the single barrel small batch products. So with the rise of these specialty bourbons it was, interestingly enough, a case of the tail wagging the dog because they were developed for the international market. Blanton’s, for example, was initially made for the Japanese market; they basically came to the States and said, what bourbon company can make the equivalent of a single malt scotch or an OX cognac? They wanted a product that was made to a higher quality that they could definitively say, this is a better, finer, more premium product. Then somebody in the bourbon business said that the master distillers have these barrels of special bourbon that they hide in the warehouse from which they often draw their own bourbon for personal use… let’s take one of those barrels and bottle it by itself. And so the single barrel bourbon was born.

A single barrel bourbon is what it says on the box. It’s bottled from a single barrel, and if you look on the back of the bottle you’ll see the barrel number, when it was barrelled and other specific information. In 1988 Beam Global created the term “small batch” for a

So the result of the abovementioned premiumisation, diversification and experimentation the bourbon category has now got to the point where they have, in certain markets, secured a foothold in the Holy Grail of demographics; 35 to 45 year old males who were once firm scotch drinkers are now into bourbon.

From a diversification point of view, American whiskey producers are making a point of leading consumers through a journey of rediscover with examples of variants such as rye whiskey which was touched on earlier.

The reason they refer to it as rediscovery is that most of these American whiskey expressions have been around for hundreds of years. Once they become aware of the single barrel and small batch varieties that are out there, people are asking what else is out there, and they are being pointed in the direction of bottles of bourbon that, in some instances, have been behind bars since the 60s!

It was the well know Whiskey writer Jim Murray who prophesised the rise of other American whiskey variants – rye in particular – in his 1996 book Classic Bourbon, Tennessee and Rye Whiskey. His predictions proved to be correct, and people began to delve further into the category, even trying corn whiskies that were around before the advent of bourbon. It became a case of ‘everything that is old is new again’ as interest in American whiskey went full circle.

Interestingly, rye whiskey has become the spirit of choice

among all the mixologists in New York and Chicago looking to experiment, but believe it or not, Old Fashioneds and Manhattans were originally made with rye before they were made with bourbon!

The interest in American whiskey brands over the last 10 to 15 years has risen dramatically, and this is reflected in the way the master distillers at the well-known bourbon distilleries suddenly attained a sort of rockstar status among a growing niche of liquor intellectuals about a decade ago. These days when they visit New York and other cities where the appreciation of quality liquor is taken seriously, they find hard core tattooed, pierced bartenders and industry writers hanging on their every word, genuflecting at their feet. The older generation of distillers still find the whole thing a bit bemusing, but their sons, many of which are following in their footsteps, are revelling in the attention in many instances.

“ ...‘small batch” isn’t officially defined so consumers need to ask questions...”

Experimentation has been more difficult.

American whiskey is very prescriptive in what is and is not allow – way more so than scotch, for example. Water, grain and wood are all that are allowed to go into the production process. But despite being painted into quite a tight corner in this regard, the brands are still managing to be innovative. People are producing whiskey with bizarre grains (including a straight wheat whiskey), tridicale (a hybrid between wheat and rye), quinoa (a grain-like species of goosefoot) or even sorghum. They are getting extremely creative within the laws prescribed, using new types of aging regimes, using heavier or lighter chars and using corrugated or grooved staves. The American whiskey industry has also made a point from learning from the Scottish and Irish techniques, particularly regarding wood finishes which is starting to have an impact in the States. Parker’s Heritage Collection is Heaven Hill’s experimental limited edition, released once a year in small amounts, and

“...the export value of the category is growing year on year.” it’s their fanciest mark. In 2012 they did a cognac wood finish which was extremely well received, despite the high price it was asking. All this experimentation is helping the category as a whole develop variations that are new and different, thereby broadening the appeal of the category.

On the Cultural side, the whole “slow food” movement that the world is experiencing right now in which everything is artisanal, and the idea of “locovores” is gaining popularity in which people are placing greater value on eating or drinking products that are locally made. “Farm to table” is another buzz phrase that expresses the same idea, and it’s a point of difference that a lot of the micro-distiller are using to market their spirits. Heaven Hill is also able to make this claim as all of their corn comes from within 100 miles of the distillery.

To capitalise on the growing popularity of American whiskey and it’s undeniable link to US culture, all the major distilleries have invested massive amounts of money in upgrading their visitors’ facilities as part of the Bourbon Trail that was established about 12 years ago. In Louisville they are working on building an $11million Evan Williams Experience in the middle of Whiskey Row, right across the street from where Even Williams set up his still. Just in case you’re worried about not being able to find it, there will be a 5 storey Evan Williams bottle in front of the building!

Ultimately, the recent strategies employed by the American whiskey industry have built on the solid foundation that had previously been established. Statistics indicate that the average compound growth rate for the category will continue to outpace distilled spirits. It is also seeing success from “following the peat”; in other words, entering the Scottish and Irish market has proved easier than others since there are already established whisk(e)y cultures in place.

Scotch and Irish whiskies have also helped pave the way into the Oriental markets. While America still consumes the lion’s share of the whiskey it produces, the export value of the category is growing year on year. It’s a fact: the rest of the world is cottoning on to the wonders of American whiskey, and the Americans are only too happy to share.

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collection they introduced, and they said it came from a small batch of barrels. OK, so what is “small”? To this day the term is still a bit vague. Beam defines it as 200 or fewer barrels. Heaven Hill has Elijah Craig 12 year Old which came out in 1986, and they say that it was their small batch bourbon even before the term was coined, usually using 70 or fewer barrels. The long and the short of it is that “small batch” isn’t officially defined so consumers need to ask questions about each product making that claim.

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THE MAESTRO ORCHESTRATES

COGNAC LIQUEURS

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BY GARY REGAN

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SALVATORE CALABRESE IS ONE OF THE WORLD’S FINEST BARTENDERS, AND I SAY THAT FROM DEALING WITH THE MAN HIMSELF - FOR A COUPLE OF DECADES - AND FROM KNOWING MANY BARTENDERS HE HAS TRAINED OVER THE YEARS.

The Maestro, as he’s known, is larger than life, and he’s a

a couple of dashes of 100-year-old angostura bitters. It cost a little

consummate showman, but that’s not what makes him stand head

under $9,000. I wonder how much one is expected to tip on a drink

and shoulders above most others in the bar world. His main attribute

like that?

in that regard is that he truly cares about others. And it shows.

Salvatore has his own bar within London’s Playboy Club, and before that he held many prestigious posts at other bars in Britain’s capital, notably Salvatore at Fifty, the Lanesborough Hotel and Dukes, the hotel where the Vesper Martini, made famous by Ian Fleming’s “Casino Royale,” a James Bond book, was born.

One of the many things that Salvatore is known for in the bar world is his love for fine old cognac. And when I say old, I mean very old.

He’s been collecting vintage bottlings of cognac for many years. One bottling, for instance, a brandy that dated back to the late 1700s, was valued at around $80,000. Too bad that one of his customers knocked it off his table and the bottle shattered on the floor.

I decided to make the drink with slightly less expensive bottlings of spirits and liqueurs. Result? Salvatore once again proved himself the Maestro.

Feel free to substitute whatever brands of cognac and liqueurs you have on hand - it’s what I did - although it’s best to go with the best bottlings you can afford.

Faux Salvatore’s Legacy Makes 1 drink Adapted from a far more intricate recipe by Salvatore Calbrese, London.

• 1 1/2 ounces Camus VSOP Elegance or other Cognac

Salvatore had planned to use that same cognac to make the

• 3/4 ounce kummel (caraway-seed liqueur)

world’s oldest cocktail, something that would be recorded as such

• 3/4 ounce Pierre Ferrand dry or other curacao

in the Guinness Book of World Records, so he had to rethink his recipe a little. In October 2012, he came up with a drink he calls Salvatore’s Legacy. He made it with a Clos de Griffier Vieux Cognac from 1788, Kummel from 1770, an 1860 Dubb Orange Curaçao and

• 2 to 3 dashes Angostura bitters Instructions: Stir all the ingredients over ice; strain into a chilled Champagne coupe.

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FUSION

26-28 JUNE | SANDTON CONVENTION CENTRE | JHB

MAGAZINE

An Afropolitan brandy cocktail with peanut butter as the secret ingredient; a walkway flanked by brandy aromas, world champions and rare artisanal brandies distilled over open fires are just some of the experiences that drew thousands of brandy devotees to the 6th Fine Brandy Fusion, hosted in Sandton.

Not resting on the laurels of its international accolades, the South African Brandy Industry came together at Fine Brandy Fusion, Sandton, showcasing over 55 brandies under one roof.

The Sandton Convention Centre was abuzz as people, brandy experts and the trendy cocktail crowd attended master classes, matched canapés with brandy cocktails and sipped their way through the largest collection of South African potstill brandies, estate offerings, blended brandies and several French cognacs.

“Brands really came to the party in terms of their cutting edge exhibition spaces. No effort was spared to provide guests with the finest brandy experience possible.” Says Christelle Reade-Jahn, festival director.

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Arthur Lindani, Oude Meester Brand Manager

ProVerb with the ladies

Dean Wilkinson and Brogan Avery

Bongi Zikhali and April Khomo

WORLD CLASS

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NATIONAL FINALS 2013

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Nick Koumbarakis

Haroon Haffajee

SHAKING UP THE COCKTAIL WORLD World Class finalists battled it out to represent SA in global final with the winner of the competition set to represent South Africa in the “World Cup of the cocktail world.” The stakes were high for six of South Africa’s top mixologists as they went head-to-head in the national final of the Diageo Reserve World Class Bartender of the Year competition at Durban’s Endless Horizons Boutique Hotel on the 29th and 30th of May 2013.

The South African mixologist champion would join other international finalists (chosen from 15 000 entrants across 50 regions worldwide) to mix it out for the global title of Diageo Reserve World Class Bartender of the Year 2013 aboard the luxurious “Azamara Journey” cruise liner in July as it travelled along the coastline of the Mediterranean, stopping at some of the world’s most desirable destinations including Nice, Monte Carlo, St Tropez, Ibiza and Barcelona.

The national World Class final in Durban was judged by a panel of industry leaders including globally renowned culinary genius and recent “Master Chef South Africa” judge, Pete Goffe-Wood, acclaimed global ambassador for the Diageo Reserve Brand (UK), Tim Etherington-Judge, one of the world’s finest ranked barmen, Ryan Duvenage of the Barcode Bar Academy, and architect of the South African National Flair Championship, Travis Kuhn of Pure Bar Studios.

The six finalists, Johan Blaauw & Nick Koumbarakis (Cape Town), Haroon Haffajee & Steven Saunders (Durban) as well as Iki Mbelle and Philip van den Heever (Johannesburg) qualified for the World Class national final through three regional competitions held over the past month.

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

“The national final of the World Class competition will be the ultimate culmination of the time we have spent scouting the best talent in the country over the past year,” said Dominic Bothner, Brandhouse (Diageo)Reserve’s National Category Development Manager. “Previous winners of the global competition have seen immeasurable success, some rising to celebrity status, and the winner of the South African round will have to be able to withstand some major pressure as he goes against some of the world’s best aboard the cruise liner in July.”

World Class winner , Nick Koumbarakis & last year’s winner, Brent Perremore

“Winning Diageo Reserve World Class South Africa best bartender is an incredible honour. It’s gratifying to be recognised by the world’s most prestigious mixology competition and I am excited to represent South Africa in the global final,” said Nick Koumbarakis.

MAGAZINE

Ultimately it was Nick Koumbarakis of The Orphanage Cocktail Emporium in Cape Town that was crowned South African champion, with Haroon Haffajee of Harveys in Durban and Philip van der Heever of Baracas in Pretoria as the runners up.

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World Class 2013

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

SAFFAS ABROAD

MAGAZINE

CLINTON WEIR

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IN 1997 CLINTON WEIR STARTED IN THE HOSPITALITY INDUSTRY IN PRETORIA, SOUTH AFRICA AS A BARTENDER. IT WAS NOT LONG BEFORE HE REALISED THAT THIS IS WHAT HE LOVED; NOT JUST WORKING AS A BARTENDER BUT ENTERTAINING PEOPLE WITH GOOD DRINKS AND GOOD SERVICE. SOON DISCOVERING THE ART OF FLAIR, CLINTON QUICKLY STARTED MOVING UP THE RANKS, AND BY 2002 WHEN HE ENTERED HIS FIRST FLAIR COMPETITION BETWEEN TWO CITIES IN SOUTH AFRICA, HE HAD WON HIS FIRST TANDEM COMPETITION AND CLAIMED THE TITLE FOR BILLY THE BUMS IN CAPE TOWN. With a growing passion for the cocktail and flair side of competitions he aimed to be the first all-round South African champion, and in 2004/2005 he was the first bartender to have won both a national flair and a national mixology championship. Today he holds five of each title in South Africa, a record still to be beaten.

Now with 16 years’ experience, Clinton has designed over 40 cocktail menu’s, developed recipes for brand companies in South Africa, London and Australia and performed hundreds of flair & fire shows in 11 countries and counting. He’s worked at over 500 events, has 25 wins in both flair and mixology in South Africa and London, is ranked internationally in both flair and mixology and has reached the national finals in both the flair and mixology competitions in three different countries’ bartenders guilds (South Africa, , United Kingdom & Australia).

Clinton is the current Australian National Flair champion for 2013.

He is also a four-time world finalist at the legendary Roadhouse in Covent Garden, finishing in 8th place In 2010, appearing in several newspapers and magazine in South Africa, London, Zambia and Botswana. On the film side of things he’s featured on Eastenders’ UK promo video, the Smirnoff Red Vodka worldwide launch video in South Africa, Ben Sherman’s Carnaby Street UK promo video, Opium night club’s promo video, Bossa Nova Club’s promo video and the Market Kitchen TV show in the UK.

Clinton has also had the pleasure of serving some interesting people through his career such as Will and Kate at the British Royal Wedding after-party at Buckingham palace, Kanye West at the 2009 MTV Music Awards, the Black Eyed Peas and Cheryl Cole. Other big names that have tasted his drinks are Jamie Oliver, Sol Kerzner (for his New Year’s eve party in 2003/2004 & 2005), Fire from gladiators in South Africa, the Maharajas in India, Mandoza, Potbelleez, Jacob Zuma at the Presidents Cup, Ellen De Generes at her private cocktail party in Melbourne, Leonardo Di Caprio, Tom Cruise, Sonique and many more.

Currently Clinton is the Managing Directing of Barmazter Australia.

The company specialises in mobile cocktail bar events, world class flair bartending shows and training & consultancy, and have built a massive clientele base all over the world doing shows, training and events in more than six different countries every year.

“There are some things I do well… and some things I don’t do at all!”

‘Clinton Weir’

FLAIR ACHIEVEMENTS

2010 Roadhouse UK World Finals - 8th place and world ranking

2002 Billy the BUM’s South Africa Nationals - 1st place Tandem

2011 Roadhouse UK 2 Qualifier - 2nd place

2011 Roadhouse UK 1 Qualifier - 2nd place

2002 Rhodes house South Africa Nationals - 2nd place

2011 Roadhouse UK 3 Qualifier - 2nd place

2004 Dons of Cuervo South Africa Nationals - 2nd place

2011 So Bar Bournemouth UK Annual Flair Competition - 1st place

2005 News cafe South Africa Competition - 1st place

2011 Roadhouse World Finals - 11th overall & 7th in working flair

2005 Billy the BUM’s South Africa Regionals - 1st place 2005 Dons of Cuervo South Africa Nationals - 1st place

2007 Billy the BUM’s South Africa National Working Flair Competition - 1st place

2006 National champion - South Africa

2008 Derby UK Annual Flair Challenge - 2nd place

2006 I.B.A. World Championships - 18th place

2006 King of Africa Bartending Championships - 1st place

2007 KU DE TA South Africa National Championships - 1st place 2007 Havana Club Championships, South Africa - 1st place

2009 Agwa de Boliva Flair Challenge - 3rd place

2009 So Bar Bournemouth Annual Flair Competition - 2nd place 2009 Roadhouse UK World Finalist - 19th overall position and world ranking 2010 Secret Library Flair Competition - 1st place

2010 Secret Llibrary Flair Competition - 2nd place

2013 Australian National Flair Championships - National Champion

2004 National champion - South Africa

2007 Hush Bar, UK - 1st place

2008 Roadhouse UK World Finalist - 20th overall position and world ranking

2013 Cuban Place Sydney ‘Shake Down 2’ - 1st place

MIXOLOGY ACHIEVEMENTS

2007 Roadhouse UK World Open Qualifier - 6th place

2008 NB’s Flair Challenge, Northampton UK - 2nd place

2013 Cuban Place Sydney ‘Shake Down 1’ - 1st place

MAGAZINE

2006 King of Africa Bartending Championships - overall winner & 1st place (including mixology and tandem)

2008 Patron Tequila Mixology Competition, UK - 5th place

2008 Drambuie Mixology Competition, UK - 4th place

2009 Agwa de Boliva Mixology Competition UK - 2nd place 2009 U.K.B.G. National Competition - finalist

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SOUTH AFRICAN BORN &

CONQUERING THE WORLD

MAGAZINE

We as South Africans have always punched above our weight division when it comes to performing on the global stage. You see it all the time; whether it reflects in professional sports teams, at boardroom tables or in the work ethic of thousands of gap-year students behind bars all around the world, we are known for striving that little bit harder to outpace the competition. South African Brandy is no exception.

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SA has become known for making the best brandy in the world. You’d think, with 350 years of brandy tradition, people would have come to expect such levels of excellence from our shores by now, but only in the last few decades have they started to realise our brandy pedigree. Maybe it’s because of our innate South African humility or because of our past political isolation that we flew under the radar for as long as we did, but this is no longer the case. Fourteen times since 1990 a South African brandy has won the IWSC Trophy for Worldwide Best Brandy, and 10 of these awards were received in the last 13 years.

When you think about it, our prowess in brandy production should never have come as a surprise. We are a country brimming with entrepreneurial spirit and an understated ambition, and it has been this drive and refusal to accept anything less than perfection that is at the heart of our success.

Brandy production is a delicate and complicated process. South African law demands that Poststill brandy be made from the highest quality wine, which is then distilled twice in copper potstills and aged in oak casks with a maximum capacity of 340L for at least three years (a full year longer than the minimum requirement for cognac). Naturally, only the best part of the grapes is retained for the production process and it takes as much as 5L to make 1L of brandy. During distillation much of the wine is removed as the first (head) and last (tail) parts of the run lack the intensity of flavour required to make the cut. The middle part (heart) is then put into fine French oak barrels for maturation, during which time about 3% is lost to evaporation – this is called the “angel’s share”.

FINE BRANDY. BY DESIGN is a collection of premium potstill brandies that embodies the South African appetite for excellence.

Consisting of Van Ryn’s, Klipdrift Gold, Oude Meester, Collison’s and Fish Eagle, these brandies consistently win international awards,

showing that they deserve to keep company with other South Africans who have excelled on the world stage and lauds them for being the world’s best in their fields.

the mass market. In 2012, Musk announced that SolarCity (another one of his companies!) and Tesla Motors would be collaborating to use electric vehicle batteries to smooth the impact of rooftop solar on the power grid.

Elon Musk

By the age of 12 years old, Elon Musk had taught himself computer programming and already sold his first computer game for a cool $500. After matriculating from Pretoria Boys’ High in 1988 he left for North America, partly to avoid being forced to serve in the military of apartheid SA and partly in search of opportunity.

After 2 years of university in Canada, Elon left for the United States where he completed two undergrad degrees in economics and physics respectively. Armed with the know-how to complement his drive to make a difference in the world, he headed for Silicon Valley.

Elon earmarked the internet, clean energy development and space exploration as the three areas where he felt he could best serve humanity. His first online venture was called Zip2 started with his brother Kimbal, which was software designed for online publishing. Not long afterwards he sold it for over $300million cash, plus stock option. This might sound amazing, but Elon was just warming up. Elon then co-founded X.com in 1999 – which merged with Confinity a year later to become PayPal – and 3 years later the company was acquired by eBay for $1.5billion, of which he was the major shareholder with 11.7%.

Musk started his third company, SpaceX, in 2002 in order to speed up developments in space exploration, something he believes is vital to the survival of the human race. Since it began, SpaceX has been awarded billions of dollars in contracts by NASA to manufacture space launch vehicles with a focus on advancing the state of rocket technology.

As if he didn’t have enough to do, this enterprising South African co-founded Telsa Motors as a way of pursuing his interest in electric vehicles. A shrewd tactician, he first launched a roadster aimed at affluent buyers whose purchases would subsidise research into the development of more affordable models for

Gift Ngoepe

Gift was introduced to baseball at the age of 9 quite by chance when his mother took a job working for the Randburg Mets. The whole family lived in one room inside the clubhouse, and to pass the time while his mother worked, he would hit a ball against the wall. It wasn’t long before Gift obvious talent was spotted by one of the local coaches and he soon found himself playing against boys much older than he was.

“I didn’t want to play other sports,” Ngoepe says. “I would watch ESPN until 2am and dream about playing in the Major League someday. I saw the national baseball team play at the field I grew up on, and it inspired me.” Noticing his interest in the sport, the Mets players would mentor Ngoepe on a daily basis, eventually adopting him as their protégé. He started off as the team’s mascot and waterboy, before being recognised as their most gifted young player. The Mets players could see Gift’s talent and commitment to the game and made every effort to include him. He initially started as the team mascot and waterboy before grew to become the most valuable player in the squad. When Gift got the chance to represent his country in a tournament played in Mexico in 2005, the club raised funds for him to be able to realise that dream. In 2007 Ngoepe was invited to attend the Major League Baseball’s (MLB) annual three-week European Academy in Italy for promising international players. MLB scouts noticed him immediately and he was quickly signed by the Pittsburgh Pirates, making him the first black South African to be offered a professionalbaseball contract.

FINE BRANDY. BY DESIGN

The Fine Brandy. By Design portfolio is made up of five of the best brandies you will taste anywhere in the world. Each distinctive

expression boasts a wide array of international awards that attest to the esteem in which they are held by industry experts. These brands are cut from the same cloth as the people mentioned above; after being held to the highest standards of excellence, they are the result of a burning desire to be the best. Like Nomvimbi, Elon and Gift, the FINE BRANDY. BY DESIGN collection is proudly South African and conquering the world.

TOP 5 REASONS SOUTH AFRICA MAKES THE WORLD’S BEST BRANDIES

POTSTILLED A three-year old,100% potstilled brandy, packaged in an exclusive green, square bottle. It is fresh, bold and full of life.

The brandy’s most unique characteristic is that is involves completely natural production methods and contains no added flavourants, additives or preservatives.

Serving suggestion: Perfect neat or in long drinks and cocktails.

MEDALS AWARDED:

2013: Silver Outstanding | International Wine &Spirits Competition 2012: Silver | International Spirits Challenge Silver Outstanding | International Wine &Spirits Competition 2011: Silver | International Wine & Spirit Competition; Bronze | International Spirits Challenge; Double Gold | Veritas

MAGAZINE

1. The Western Cape is an ideal territory for the growing of healthy grapes full of fruit acids, flowery and fruity aromas and flavours. The South African Brandy laws require brandy to be made only from grapes and no other fruits.

2. Stringent brandy-production regulations of base wine ensure high quality wine is used to make brandy. For example, no fining agents, chaptalisation is not allowed, base wine must be between 10 % and 12 % alc by volume.

3. All South African brandy must be distilled in potstills (this includes blended brandies that must have a potstilled component). South African regulations allow for various different stills to be used in distillation. This results in a

wide variety of styles, whereas Cognac regulations allow for only the alembic still to be used.

4. Finally, South African brandies can only be matured in oak barrels no larger than 340L for a minimum of 3 years. This is a year longer than other regions.

5. South Africa has a rich and long history of brandy making that dates back to 1672, the craft has been refined and passed down the ages.

POTSTILLED

In addition to being awarded the Gold medal for four consecutive years, Van Ryn’s 12 year old Distiller’s Reserve Single Potstill Brandy won Best International Trophy in 2008 at the International Spirits Challenge. But more recently it took the title of “Best Woldwide Brandy Trophy” (IWSC) in 2012 [previously holding the title in 2004 and 2005] at the International Wine and Spirit Competition, officially confirming its status as the Best Brandy in the world.

Serving suggestion: Best enjoyed neat , with ice or a dash of water.

MEDALS AWARDED:

2013: Gold Outstanding | International Wine &Spirits Competition 2012: Gold Best Worldwide Brandy | International Wine and Spirits Competition; Gold | International Spirits Challenge 2011: Double Gold | Veritas; Gold | International Wine & Spirits Competition; Silver | International Spirits Challenge Bronze | International Spirits Challenge

A unique blend of superior potstill brandies up to 21 years old that are expertly blended to create a premium brandy with a difference. Through skilful blending a multi-layered and exclusive brandy of exceptional quality is created, revealing symphony of fragrances and different levels.

Serving suggestion: Drink neat or with a dash of water.

MEDALS AWARDED:

2013: Gold | Concours Mondial de Bruxelles 2012: Gold | International Spirits Challenge 2011: Gold + Best in Class | International Wine & Spirit Competition; Silver | International Spirits Challenge; Gold | Concours Mondial de Bruxelles; Gold | Veritas

POTSTILLED A unique blend of the finest brandies, double distilled in Savalle copper potstills for exceptional flavour. It is a progressive, premium brandy with distinctive flavour that delivers the highest purity.

Serving suggestion: Best enjoyed neat to savour the masterful purity and smoothness of the brandy. However it offers excellent mixability – mix with Ginger Ale, add 5 drops of bitters and garnish with an orange peel to enjoy an Oude Meester Franklin.

MEDALS AWARDED:

2013: Gold | International Wine &Spirits Competition 2012: Silver | International Spirits Challenge 2011: Bronze | International Spirits Challenge; Gold | Concours Mondial de Bruxelles; Silver | Veritas

A refreshingly different brandy which is distilled with the utmost care to create a fresh, light, smooth brandy with a soft, delicately lingering aftertaste. Fresh aromas of ripe fig and berries, balanced by hints of hazelnut and vanilla. A luxuriously smooth brandy designed for people who see the world in a different light.

Serving suggestion: Best enjoyed on the rocks, in a martini glass with a twist of lime. Additionally mix with Cranberry juice or make a classic cocktail such as a Cosmo.

MEDALS AWARDED:

2013: Gold | International Wine &Spirits Competition 2012: Gold | International Wine &Spirits Competition Bronze | International Spirits Challenge 2011: Silver | International Wine & Spirit Competition; Bronze | International Spirits Challenge; Silver | Veritas

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IN QUESTION

FRESHLYGROUND

MAGAZINE

BY GRANT MCDONALD

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Freshlyground is a South African Afrofusion band that was formed in Cape Town in 2002. The band members are from South Africa, Mozambique and Zimbabwe. The band is comprised of Zolani Mahola, Simon Attwell, Peter Cohen, Kyla-Rose Smith, Julio Sigauque, Josh Hawks and Seredeal “Shaggy” Scheepers, and incorporates elements of traditional South African music (such as kwela and African folk), blues and jazz, as well as features of indie rock. Two of the band members, lead vocalist Zolani and violinist KylaRose, took some time recently to chat to MUDL at a charming little bistro on Cape Town’s Long Street called Lola’s.

MUDL: How is it that the Freshlyground members met and came together to form a band. Did you meet at university?

KYLA-ROSE: No, the original keyboard player and guitarist, Justin and Aaron, worked at Exclusive Books, and when they discovered that they were both musicians they started playing together. Aaron was at UCT where he met Simon, and invited him to join. The original violinist was a family friend, Zo [Zolani] was studying drama at UCT… so the group kind of came together organically.

MUDL: [to Zolani] So did you want to become an actor before a singer?

ZOLANI: Yes, that was my thing. I pretty much stumbled into music by accident. I started doing some punk rock stuff with the guys at the res and my interest grew from there.

MUDL: Like a Skunk Anansie vibe?

ZOLANI: Exactly.

MUDL: And the name Freshlyground… how did that come about?

KYLA-ROSE: It was just one of those things.

We had a selection of names and one stuck out more than the others. We actually got an audience at the Armchair Theatre in Obs to decide which name they liked the best and that’s the one they chose. In fact when I joined the band about 6 months after it started the guys were still not entirely sold on the name “Freshlyground” but by then it was too late!

MUDL: And what were some of the other options?

ZOLANI: There were names like Ground Swell, Gecko… stupid names [laughs]. We’re pretty happy with Freshlyground.

MUDL: When it came to your unique sound, did you as a band decide that you wanted to represent an eclectic mix of African styles?

KYLA-ROSE: Definitely not. There was no preconceived idea of what the band would sound like. It just happened as different individuals joined, lending their own flavour.

MUDL: Your success was quite meteoric.

Tell us about your first big break.

ZOLANI: It was a battle of the bands competition held at Mercury here in Cape Town. We won the regional Cape Town leg and headed to Joburg for the nationals.

We didn’t win the overall competition – a band called Plush took the title – but that experience really forced us to start

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making coherent sounds and work on our presentation. This was before our first album, but part of the prize that we won was 3 days in a recording studio to put together a demo.

MUDL: And then did you take the demo to a label who signed you up?

KYLA-ROSE: No we kind of spent a year finding our feet. We recorded some stuff, then we recorded some more material, then we mixed it with some people, then we took it to other people… it was a long process of getting the first record together, and in that time we started building momentum around Cape Town. But then the really big break happened with the second record and the song “Doo Be Doo”. When radio picked up that song that was the moment we went national.

MUDL: Before that big break were you all working other jobs, and if so, at what point did you realise that “this is it, we can do this full time.”?

KYLA-ROSE: When I started with the band we were not really doing other jobs. There were some pretty tough years but I think that is the only way you can take a band from something that is on the side to something that is your main source of income; you have to make that sacrifice.

MUDL: But some bands are making no money at all, even struggling to find a forum in which to play.

KYLA-ROSE: Ja, I think to make it requires hard work, belief and dedication, but also a degree of luck. You have to offer the right sound at the right time.

MUDL: What advice would you give to a band that is in that state of limbo where

ZOLANI: I’d say play as much as possible.

There is no substitute for performing live.

KYLA-ROSE: It is a difficult question because with the way the music industry has changed over the last 10 years, I don’t know if it is possible to exist on one thing anymore.

I think you have to be diverse if you want to work only as a musician, such as playing in a band, writing music for other people and collaborating.

MUDL: You guys got to be part of a line-up that included the legendary Miriam Makeba. Did you get to meet her?

KYLA-ROSE: Sadly we didn’t get a chance.

But I do have a memory of, when I was 11, my grandmother taking me over to the UK for the first time, and I was in the neighbourhood where my aunt lived called Muswell Hill when we bumped into Miriam Makeba. She was about to get into a car when I recognised her, and when we approached her she was so gracious and lovely, saying things like “Oh you’re from South Africa, you’re beautiful, I love you…” It was amazing how, having only just met us, she already had that motherly way about her.

MUDL: You also got to collaborate with Shakira. How did that opportunity come about?

KYLA-ROSE: We did a record with a French producer based in New York, and when we were mixing the album in his studio in the East Village, the producer of the Waka Waka track, John Hill, happened to be working downstairs. He discovered that we were a band from South African, wanted to add an African flavour to the track, and asked us if

we would listen to it. The song was already done; Shakira was already recorded. So we played around with it and recorded some stuff which he liked, and we heard a couple of months later that it was selected as the official World Cup song, and we were on it.

their sound out there but there are also many more bands to compete with.

MUDL: You’ve worked with some amazing names in the music business.

KYLA-ROSE: I think musician have to face the fact that it’s no longer about making money from selling records. It’s about getting your music out there so that people know who you are and that you can then go and tour. And I believe that, once people who have initially ripped our music get to see us live, they will then buy the CD.

ZOLANI: Yes we have been very fortunate.

We got to support BB King at the Zenith in Paris and we got to meet him afterward.

KYLA-ROSE: [laughs] My parents were so excited that I was going to play with BB King that they asked me to get an old record cover signed, so I dragged it all the way to Paris. And I’m not the type of person who goes in search of autographs, but I had to do it for them.

ZOLANI: We also supported Robbie Williams when he toured here, but we never met him!

We saw him walk past us once but that was it, but the experience was amazing and really did a lot for our career.

KYLA-ROSE: We’ve also shared the stage with Stevie Wonder, played Central Park Summer Stage… and looking back on the last 12 years, there isn’t one occasion that sticks out as the most amazing. It’s all been a fantastic experience.

MUDL: Looking ahead, where do you see the SA music industry going? Do you think there will be an environment in which our musicians can thrive and make a good living?

KYLA-ROSE: I think the SA music scene is very interesting in that there are many people doing interesting things, there is space for collaboration; but it is very hard to make money. The internet has created a catch 22 situation in that it is easier for bands to get

MUDL: How has the digital age affected the ability to protect your music from being ripped?

MUDL: Great, well thanks so much to both of you for your time. It was great to meet you.

KYLA-ROSE: Before we finish I’d like to do a little plug… Zolani recently introduced me to Avondale Sparkling Wine, which is organic and tastes beautiful. In fact it’s my favourite drink at the moment!

facebook.com/RayBan

@Ray_Ban #RayBanSA

MAGAZINE

they’re trying to make a living out of music but still having to work part time jobs to make ends meet?

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THE INVENTION OF

THE FLAIRCO BOTTLE

MAGAZINE

BY DEAN GRANTSERNEELS MCDONALD

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The beginning was not fantastic. It was 1989. Yes that’s right, it’s not an ink smudge on the page, it is meant to say ’89. I was pumping gas in the bitterly cold Canadian winter, with my hair hanging halfway down my back and deep hatred for the truckers building up deep within me. Absolutely hating going to work everyday, I enrolled in a bartender school simply hoping to land a job where I could be inside, shielded from the snow, hail and whipping winds. The bartender ‘school’ (which was run out of an ex-stripper’s house and taught me absolutely nothing about bartending) yielded me a certificate that got me my first job behind the bar.

Amazing how this industry works.

Bartending paid the bills and kept me warm, but I had 24 hours to fill in the day and I needed more. I had always been interested in the special effects industry, so I scored a day job at Ripley’s Believe it or Not, keeping my bartending shifts open for the nights. I learned about plastics, molding polymers, not to mention all the crazies our world is inundated with. I got more and more into the special effects business, but every time I tried to move up the corporate ladder, I heard the same question: ‘Are you good with computers, son?’ This was the very early nineties; I hardly knew how to turn a computer on let alone effortlessly use the latest software to ‘render’ and ‘vector.’ ‘No,’ I would reply, and that there would seal my fate and end another interview.

So I decided to get more serious about bartending. No computers required there.

The movie Cocktail had come out a few years earlier, and I must admit, I was inspired - I loved the entertaining side of drink making, and the entrepreneurial spirit of Tom Cruise’s character, Brian Flanagan.

I started practicing my flair at home, whilst thinking about where my own ‘Flugelbinder’ would come from. My friends and family didn’t understand why a bartender would need to practice, which kind of baffled me - why wouldn’t you want to practice what you do for a living? I worked hard at being the best bartender I could be, and my flair routines got stronger and stronger. When I was ready, I hopped a flight to Florida for my first ever Quest for the Best Bartender competition.

Quest was a great experience. I got to meet all the other like-minded entertainment junkies of the bar world and it brought me to a whole new level in flair. It also gave me an idea. The competition took place in a nightclub that had three levels. Most of the bartenders were practicing on the second

floor. Everywhere you looked on this floor, the entire place was covered in broken glass, and I mean totally covered. Guys had been practicing for a few hours so naturally, there had been a few hundred drops. And that meant a few hundred smashed bottles.

You couldn’t step anywhere without hearing a crunch under your feet or move without feeling the shards wedge themselves in the tracks of your shoes. We must’ve gone through boxes and boxes of bottles. The sound of glass shattering; that was the sound of flair. There has to be a better way, I thought - but it was just a kernel of an idea.

Back in Toronto, I was still working at Ripley’s during the day, bartending at night, and getting more and more confident with my skills. One day I was hired in for a side event. Promotional work for a small new vodka brand trying to burst onto the scene.

The vodka, as it turns out, was the water my kernel of an idea needed. The vodka came in a plastic bottle. After the event, I took a few of the empty plastics home with me.

It was far too light to flair with, but I knew enough about polymers by then to know that with the right chemical compounds and a little nutty professor tinkering, I could make it heavier - I could fill it with different polymers and get the proportions just right, just like a real glass bottle.

My very own ‘Flugelbinder’ was taking shape. I set up a chemistry lab in the back of my apartment. My parents, my friends, and even my trusting wife, who is supposed to stand by me through thick and thin, all thought I was crazy. ‘You’re making plastic bottles more plastic?’ my wife asked, trying to understand. I told them all about my experience with the glass covered floor at Quest. ‘I’m going to change the industry,’ I told them. Half believing it, but mostly praying it would work.

“ The sound of glass shattering; that was the sound of flair. There has to be a better way...”

In designing the bottle, I used my favorite bottles as inspiration: Canadian Club, Malibu, and the Bacardi Superior bottles. I took the best parts from each: the neck of one, the bottom of another and the weight and feel of the third. I experimented with hundreds of versions, pouring polymers into the bottles, testing the weight and feel of each prototype. I talked to other bartenders about the idea too, getting input about the name and design – it was Tobin Elis, now a world-famous bartender and industry leader, who ultimately suggested that we call it the ‘Flair Bottle’ instead of some of the wackier, more creative ideas I’d come up with. This was a new product for a new market, after all - hardly anyone even knew what flair was at the time, let alone why anyone would need a bottle designed specifically for flair.

Once I got the weight and feel of the bottle as close to perfect as I could, we took my prototype to a plastics manufacturer and I took a big deep breath as I handed over most of my cash and bought a large run of bottles. But unfortunately, when they arrived off the factory floor, they were terrible. The weight was totally off; it wasn’t anything like the prototype I had worked so hard to perfect. The man from the plastics company clearly didn’t understand the significance

of the weight issue. ‘Here’s the mould,’ he said, shrugging. ‘Go make it yourself if you don’t like what I’ve done.’ But most of our money was gone. It was now sitting in a batch of plastic bottles there were useless.

And it wasn’t just money - my wife and I had gambled on my idea and this was now an investment in our future.

Europe, Australia – we were almost too shocked to be excited! We couldn’t even grasp that our little website had reached so many people around the world. Back then, it was exciting just to get an email, let alone sell a product to a total stranger on the other side of the planet.

That night I went to the bar where I worked to drown my sorrows. My favorite bartender, Natalie, listened to my sad tale of woe and kept my glass toped up. ‘You know,’ she said when I was finished complaining, crying and quoting Tony Robbins, ‘I know someone in the plastic bottle industry.’

But I don’t think the success truly sank in until my next Quest competition a couple of years later.

I was up on the second floor with all the bartenders when I heard the announcer JD Spradlin, the ‘Voice of Flair,’ booming through the speakers. ‘Bartenders, glass bottles are now forbidden for practice. You must use Flair Bottles only. I repeat, Flair Bottles only.’ I looked down at the floor - not a single shard of glass in sight. That was a great moment.

My ears perked up. ‘Really?’ She nodded at the guy who’d been sitting next to me all night long. ‘His dad,’ she said.

I had never met this guy before, but I looked at him like he was my new best friend. I talked the talk, we shared some drinks and before I knew it we were best friends. He got me a meeting with his dad’s company, and because I was a ‘friend,’ I was allowed to buy a small run (800 bottles) using the mold from the company that had screwed me over. This time, the bottles came out perfect. They were plain white back then, and we had some stickers printed up to give it some color. The production line for sticker placement consisted of me and my wife, sat in my parents’ basement. We must have applied those stickers to the bottles for three straight days.

By now it was the mid nineties, and people were starting to use the internet to sell products. We got a website up and running, FlairCo.com, and started marketing our bottles. We sold out of our initial 800 and invested the profit in a bigger run. When TGI Friday’s ordered 1000 bottles – we felt like rock stars! Then the phone started ringing with requests from companies overseas –

14 years later, FlairCo is still a thriving business.

I oversee the company mostly from afar while spending most of my time doing what I love: training and teaching young bartenders. I truly believe that whatever path you travel down in life, whatever you end up doing, you might as well do it right and do it all the way!

MAGAZINE

Eventually my parents and wife and a few of my friends understood. They got it. My mother and her husband invested most of the money I needed, and my wife and I fronted the rest using the cash we’d gotten from our wedding - you know all those hundred-dollar checks you get in envelopes? We sunk ‘em all into my crazy plastic bottle.

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MARKET

ANALYSIS

ABOUT NIELSEN Nielsen Holdings N.V. (NYSE: NLSN) is a global information and measurement company with leading market positions in marketing and consumer information, television and other media measurement, online intelligence, mobile measurement, trade shows and related properties. Nielsen has a presence in approximately 100 countries, with headquarters in New York, USA and Diemen, the Netherlands.

For more information, visit www.nielsen.com NATIONAL OFF CON - 12MM (May 2013)

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30 20 10 0

3.5

9.1

19.4

15.3

5.0

9.0

2.9

7.6

-10

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-20

-30

Total Sparkling Wine

SPARKLING WINE MARKET IN SA

Champagne Vol. GRTH 12mm

Value GRTH 12mm

April 2012 to March 2013

April 2012 to March 2013

Champagne has driven the growth in Sparkling Wines in South Africa over the past year. It is growing at 19.4% in volume year on year compared to 5% growth being experienced in the MCC market and 2.9% volume growth in other sparkling wines.

Although accounting for only 2% of total sparkling wine volume, champagne is responsible for 16% of value in the category. Both Champagne and MCC are gaining share from ‘All other’ Sparkling wines annually, as consumers look to upscale to more aspirational and trendy alcoholic drinks, which we are seeing across liquor categories. The strong growth seen for the relatively few champagne options available in the country shows the champagne market to be conducive to new entrants.

Sales by Volume Other MCC Champagne

MCC

Other

THE

LONG POUR

MAGAZINE

BY TOM DYER

SO FAR IN MUDL I HAVE WRITTEN ABOUT SOME SERIOUS ISSUES, SOME CONTROVERSIAL ONES AND ALSO ABOUT THE LADIES. THIS TIME I THOUGHT I WOULD BRING SOMETHING FUNNY TO THE TABLE.

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Adam MacDonald, self-proclaimed genius, member of the NPA (Nice People Association) and all round good guy, has just released a book called “The Long Pour” and it’s filled with stories about bartenders’ antics. Some of my own stories are included, along with some famous bartenders from around the world.

I am sure everyone reading this has a tale to tell from working behind their bar or doing a flair competition, so here are two of my own that I hope you’ll enjoy.

The first flair competition I ever watched was the Roadhouse 2000 world finals. It’s what inspired me to start practicing flair properly.

There were some great flair bartenders in the competition. Nicholas St Jean, Steve Smith, Neil Garner, James Todd, Sam Clayton, Francesco Leoni and Fabio Milani, to name but a few. All of them were doing some great flair, but one move stands out for me more than any other, and not because of the difficulty or originality.

It was from Chris Spencer. Anyone that was there that day will tell you this same story. Chris kept repeating one move known to some in Italy as the “Jason”. You also see it with store and pours, and it can sometimes be known as a store and pour swipe. This is when you swipe the bottle (with a tennis racket grab) starting with the bottle just to the right of your hip. Moving the bottle left in a circular motion you “swipe” it up past your face, turning the bottle over so it is just above your right shoulder.

“The bottle left his hand and headed towards the crowd at a furious speed…”

Anyway, after the seventh or eighth time of doing this move with a full bottle of Monin Blue Curaçao, and after flashing his butt with “FIRE EXIT” written on it, something happened that all flair bartenders dread. The bottle left his hand and headed towards the crowd at a furious speed…

Now try to imagine a packed Roadhouse. When I say packed, I mean heaving. You couldn’t move.

So this bottle started to fly, whizzing past people’s heads, including one of the security guard’s. The whole place must’ve held their breath all at once, watching this bottle zoom through the audience. It was like watching it in slow motion, just waiting for the worst. All of a sudden, one guy, sipping on his Sea Breeze, not really paying much attention, turned around at the right time, put his hand in the air, and like a Jedi Ninja, caught the rogue bottle... Roadhouse erupted! The

MAGAZINE 101 managers stopped in amazement, the bartenders that were already on top of the bar went crazy banging air vents with their bar blades.

Everyone in the crowd had their hands in the air and were screaming, and even the security staff were stunned. It was such an anomaly that Chris came off stage, walked through the crowd and high-fived the “hero” and I’m pretty sure bought his round.

Anyway, I performed the best flair I could in the state that I was in, working my way to the big finale. Eventually, I jumped on the bar, and proceeded to stack these 26 glasses one on top of the other, building the suspense in the room. By the time I reached the last glass, the whole club was watching.

Up until a few years ago I lived in Romania for reasons I’ll explain to you if we ever meet. Whilst there, I occasionally worked in the local night club, known as Fratelli. It was the “place to be” in Bucharest.

It was the watering hole of the rich and famous, and anyone who was anyone went there.

The big finish consisted of me balancing all the glasses on my chin, on the bar top. Luckily this all went very smoothly, so I continued.

Pouring out all the glasses at the same time into glassware previously set-up on the bar top. I was loving it! Everything was going well, I hadn’t had any drops, the crowd were enjoying it, and I was nearly done, so I could get back to the party and wonderful women.

That was something from before the beginning of my flair career. The next story occurred at a high point, and shows you that sometimes things can go terribly wrong, and you still get away with it.

It was New Year’s Eve 2009 and I wasn’t working. For once I was on the other side of the bar enjoying the wonderful Romanian ladies and mixture of music they were playing. After we had all brought in the New Year and the party was in full swing, the manager asked if I would like to perform a flair show on the bar. “Of course I would,” I replied, suddenly realising I’d had a few drinks and was feeling, let’s say, a little bit too confident.

I prepared myself and set up everything I needed, which included 26 glasses on the bar top, ready for a banana pour. For those that don’t know, some people perform this trick with shakers, but I was using glasses. This is a trick that came from Portugal from two friends known as Pacheco and Kiko.

Imagine 26 glasses all with about 4 oz of drink inside, stacked one on top of the other. The result is a big curve of glasses.

“ The big finish consisted of me balancing all the glasses on my chin...”

Pour done, I swung the glasses around and took a moment to lap up some attention, (remember, too confident) at which point one little glass in the middle of the 26 decided to explode. You can only imagine what happened next.

Yes, 24 glasses fell from my hands dropping on the floor and the bar top all around me, exploding all over guests, into drinks onto tables and everywhere. I was in shock. I wasn’t sure what to do. It was like that moment where everything goes silent, the music stops, all eyes are on you, what to do? What to do? It felt like a lifetime, but after what must’ve been a few seconds, I threw my hands in the air with the two remaining glasses I was holding and the club erupted. I had sneakily got away with the biggest drop of my flair career. Everyone thought it was part of the act.

Then I had to tidy it all up.

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MAGAZINE

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In fact, the first batch has already sold out and the second will only be available in October 2013. To pre-order, visit www.getalcohoot. com. The cost is around $75 excluding international shipping from the US.

SHAKER

FLAIR STUDIO

BY PETE THE SOCK AND ANIL SABHARWAL

Get ready to throw the bottle over your shoulder, but first…

Join us in the next issue For more flair lessons Shaker’s Bar School can be found in Bree Street, Cape Town and in

MAGAZINE

Start with the bottle in your right hand (if you are right handed) and the tin in your other hand.

The Shaker Flair Studio presents a step by step flair instruction for all, whether you have a bar at home and like to impress your guests or are a full time working flair bartender. The Shak er Flair Studio is co-hosted by Pete The Sock and Anil Sabharwal, multiple flair champions and expe rt flair bartenders who founded the Cape Flair Society.

Randburg, Johannesburg.

For more information contact: Cape Town: 021 422 1574 Johannesburg: 011 023 8535 …throw the tin behind your back deadweight quite high.

Grip the bottle in a reverse grip with your right hand (if you are right handed.) Flick the bottle behind you with your right hand so that it spins forward over your right shoulder.

As the tin is in the air, flick the bottle behind you with your right hand so that it spins forward over your right shoulder. Quickly catch the tin with the same hand.

Bump the bottle into a single rotation on your right elbow (twist your hand inwards to create a flat service between your bicep and elbow.)

The bottle will come over your shoulder with a double rotation and nest in the tin.

Fetch the bottle in the air (don’t wait for it) with the back of your hand and bump it into another single rotation.

Again, fetch the bottle in the air with the front part of your forearm (turn your hand inwards again) and bump it in to another single rotation. It should look like you are scratching your beard when done right.

Nest the bottle in the tin and sell the move by pointing at it.

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SA FLAIR COMPETITION

MR PRICE PRO/CRUSH NIGHTCLUB

BY RYAN DUVENAGE

MAGAZINE

Photos by Kelly Williams

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Conor Creamer

Piet Oosthuisen

THERE’S SOMETHING ABOUT JULY IN DURBAN. MAYBE IT’S THE FACT THAT IT DOESN’T ACTUALLY FEEL LIKE IT’S MID-WINTER BUT PEOPLE SEEM DETERMINED TO CRAM MORE EVENTS INTO A SINGLE MONTH THAN THE CITY SEES THE ENTIRE REST OF THE YEAR COMBINED! FROM THE GAUDY SPECTACLE OF THE DURBAN JULY TO THE THRONGS OF TOURISTS LINING THE BEACHES (YES BEACHES IN MID-WINTER – OUR WEATHER IS THAT GOOD) FOR THE MR PRICE PRO SURFING COMPETITION, THE CITY FOR ONCE, IS ALIVE WITH EVENTS. SO WHAT BETTER TIME TO HOLD A FLAIR BARTENDING COMPETITION?

Warren Katzeff

Industry veteran (and one of SA’s top flairtenders in his day) Joe de Wet has stepped up to the plate for the last two years running to host The Crush Nightclub/Mr Price Pro Flair Competition and this year showed that the comp has already become a prime fixture on the SA competition calendar. The busy events season is also timed perfectly to allow many out of town bartenders to combine work trips with a competition stop and this year we had solid representation from both Cape Town and Johannesburg.

They joined the local boys to descend on Ballito, the small beach town north of Durban that hosts the Mr Price Pro surfing competition and is home to Crush Nightclub, sponsors and hosts of our competition along with Spiced Gold and Monster Energy Drink.

The judging panel consisted of a selection of Durban’s more enthusiastic, semi-retired flairtenders including Stuart Murie, Mark Beetge, Nash Pillay and myself, along with a guest appearance from Mike Stephenson – international playboy bartender of the Seadream Super Yacht.

Competitors:

Alicia Butler – Shaker/NFS - JHB

Piet Oosthuisen – Shaker/NFS - JHB Byron Edwards – NFS - JHB

Owen O’Reilly – Barcode - CTN

Alex Farnell – Brandhouse - DBN Warren Katzeff – Barcode - CTN

Conor Creamer – Billy the Bums - DBN

Cameron Courtois – Billy the Bums - DBN TJ van Rensburg - DBN

Being holiday season in a holiday town, the club was quickly packed and the boys (and girl) wasted no time in getting the crowd going with solid performances from out-of towners Owen and Alicia. Next up was former SA Flair Champ Alex Farnell and he didn’t disappoint with a typically smooth routine. Surprise of the night came from Cape Town bartender Warren Katzeff whom most of the crowd and judges hadn’t seen flair before. His smooth, technical style, clean execution and great cocktail saw him impressing both judges and crowd and he was followed by another great performance from Conor Creamer.

Conor is relatively new to the flair scene but has quickly established himself as one of Durban’s most promising up and coming talents with an original style and big moves.

Rookies Byron, TJ and Cameron all put on solid performances before Piet “The Sock” Oosthuizen brought the house down with his bizarre but highly entertaining “Piet’s House Party”. Let’s just say there was a tire iron and a telephone involved and both were flaired and added to his cocktail in equal measures. In all seriousness, Piet’s routine is easily one of the most entertaining on the SA Flair circuit at the moment and combined with big, technical moves earned him a welldeserved 1st place. 2nd went to Warren and 3rd was snapped up by Alex, with Conor close on his heels.

In all the Crush/Mr Price Pro Flair competition is an event that is bound to go from strength to strength with great organisation from Joe de Wet and Crush and awesome support from Spiced Gold and Monster. Here’s hoping to see you at the next one!

Judges

MAGAZINE

Alex Farnell

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WHISKY CORNER

BIG BUSINESS

BY PATRICK LECLEZIO

MAGAZINE

Today whisky is made not only in Ireland and Scotland, but all over the world. Thriving industries exist in the US, Japan, Canada, and somewhat controversially, in India, where the bulk of “whisky” is made from molasses, and therefore is not considered to be whisky elsewhere. Whisky is generally defined as a distilled spirit made from cereals, yeast and water, so, with the exception of the Indian stuff, every whisky that you’ll encounter is made from some sort of grain, or mix of grains. zWhilst wood is acknowledged to be the single most important contributor to flavour, because all whiskies are aged in wood to some extent, it is these grains which in simple terms define the difference between one style of whisky and another.

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WE LIVE IN A FIERCELY COMPETITIVE WORLD. THAT’S HOW IT IS, FOR GOOD OR BAD, PARTICULARLY IN THE LIQUOR BUSINESS. THIS GLADIATORIAL ARENA IS ADJUDICATED ON AN ANNUAL BASIS BY THE POWER 100, A SURVEY THAT EVALUATES THE WORLD’S MOST POWERFUL SPIRIT AND WINE BRANDS, WITH POWER IN THIS CASE BEING DEFINED AS A BRAND’S ABILITY TO GENERATE VALUE FOR ITS OWNER. THE 2010 ISSUE HAD WHISKY FIRMLY ENTRENCHED IN THE NUMBER 1 SPOT CHALKING UP A TOTAL BRAND SCORE OF MORE THAN TWICE ITS NEAREST COMPETITOR. IT IS QUITE SIMPLY THE INDISPUTABLE KING OF SPIRITS, BUT A CULTURED AND BENEVOLENT KING WITH MUCH TO OFFER IN RETURN. Whisky, the golden nectar of the gods, came to us somewhat appropriately from Irish monks who had transported distillation techniques from Continental Europe. They called it “uisge beatha”, the water of life in the Gaelic of that era. This Irish birth is believed to date back to the 5th century AD, but whisky’s early history is shrouded by time, and the first official reference was only recorded a millennium later in 1494, when it was mentioned with little fanfare in the Exchequer Rolls in Scotland. From those obscure beginnings in what were then backwaters, it has risen to become the world’s dominant spirit.

Single malt, the heart of the Scotch whisky tradition, is made from malted barley, which is often peated. The influence of the peat can be identified in the smoky flavours characteristic of Scotch; whiskies such Ardbeg, Laphroaig (pronounced la-froyg) and Lagavulin (laga-voo-lin) are prominent examples thereof. The Irish counterpart to single malt is pure-pot still, made from a recipe of predominantly unmalted barley, giving its whiskeys spicy notes. The Midleton Distillery, producer of Jameson and Tullamore DEW, is a noted exponent of this style. American whiskeys, of which bourbon is the flagship, generally have softer, sweeter flavours, a product of the largely corn based recipes (with rye or wheat in the background), and also because aging occurs entirely in virgin wood. Maker’s Mark, Jim Beam and Woodford Reserve are noteworthy examples.

These are broad generalisations though. Each style, whilst having its own unique heritage and its own particular charm, is by no means uniform; far from it. A floral Lowlander has little in common with a pungent Islayer. It is the extent of variety, both between styles and within styles, that has built the lore of whisky. As a result the enjoyment of whisky is a never-ending adventure of subtleties and nuances: there is always something new, something more, to taste, to learn, to explore around every corner. One can never know all there is to know.

“People are realising that not only can you drink it, but you can also ride it… all the way to the bank...”

Firstly, a variety of major distillers offer casks for sale. You would literally buy a cask’s worth of new make spirit, which can after a time be either bottled, sold, part exchanged or further matured. This is not a quick road to riches. I imagine it would provide at best a solid, but unspectacular return, and at worst, if the market collapses in the future, a lifetime’s supply of whisky. It’s best suited to a whisky lover – you typically get to visit your cask during milestone moments, taste from the cask, and have regular reports on its progress submitted to you by the master distiller. This is investertainment at its best.

“...you can invest in a whisky portfolio run by whisky ‘fund managers’...”

Secondly, you can readily buy and sell bottles of whisky for profit.

Until recently this was done through established facilitators such as auction houses and specialist retailers. Auctioneers Bonhams grossed £430 000 at their Edinburgh auctions alone last year, primarily attracting collectors and investors who, to an extent, are one and the same. Soaring demand intersecting with scarce supply, particularly of old, premium whiskies made at a time when production outputs were more conservative, has driven an exponential growth in prices.

There are stories that have become the stuff of legend. Martin Green, Whisky Specialist at Bonhams, recounted to me the history of the 1964 Black Bowmore, released in limited batches in 1993, 1994, and 1995, at less than £150 a bottle. The whisky was a novelty, black in colour from the unusual Oloroso sherry casks in which it was aged, and became highly regarded. The bottles released were snapped up and soon thereafter started appearing under the hammer fetching on average £2000 a pop. The 1993 bottling now sells for over £4000 where and when available, circa 28 times its original value.

Thirdly, you can invest in a whisky portfolio run by whisky “fund managers”, a relatively recent innovation. Such has been the value explosion in whisky, and such is the potential, that a group of Dutch businessmen have established an organization called the World Whisky Index allowing investors to buy and sell authenticated whisky in a structured trading environment. Minimum buy-in as advertised by their website is € 5000, although in recent correspondence with me they advised that this is now € 25000, so not just fooling-around money. In practical terms, you buy a portfolio made up or bottles

and/or casks with or without the guidance of the Whisky Talker (their version of the Horse Whisperer, I guess). This portfolio is then traded on the exchange, bids are received for individual whiskies, and their values fluctuate like shares on an exchange. In 2010 the average portfolio at the World Whisky Index increased in value by some 7.9%, or so they claim. By European standards that’s a healthy return.

I take a measured view on all of this. Big wins are undoubtedly possible, like they are in the stockpicking game, but I’m an efficient market theorist at heart and I believe that all publicly available information has increasingly been accounted for in whisky pricing. The market is also changing and supply discrepancies will no longer be as acute in the future, as brand owners look to ramp up production and lay down increased stock. Will whisky continue to appreciate – probably.

Will the strong growth of recent years continue – not sure. You pays your money and you takes your chances.

Whether your objective is to drink it, to collect it, to invest in it, or to just contemplate it from afar (I recommend the first one), whisky has stirred our collective consciousness. W.C. Fields, the American comedian, said: “Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake.” He obviously didn’t live in mamba country, but you get the drift. On that happy note allow me to resort to the clichéd sign-off of whisky writers everywhere, may the dram be with you.

MAGAZINE

I earlier mentioned the Power 100 2010 survey. A total of 27 whisky brands featured in this elite group. Whisky is big business, certainly for the corporate owners of brands and distilleries, and for the retail trade, but also, increasingly, for the individual investor. People are realising that not only can you drink it, but you can also ride it… all the way to the bank. There are various avenues open to the average investor.

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MAGAZINE 108

IN 2014

At the CTICC Thursday 2nd October - 4th Saturday October 2014 For more info, email info@mudlmag.com

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MAGAZINE

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BARS WITH HERITAGE:

MAGAZINE

FIREMAN’S ARMS

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FIREMAN’S ARMS Established in 1864, Fireman’s Arms is one of the oldest and most impressive pubs in Cape Town. Anyone who has fallen in love with the charm of the old English pub will appreciate all that this venue has to offer. As you walk through the doors you can’t help notice that there is a warmth to Fireman’s Arms. Even if it’s your first time, there seems to be a familiarity about the place. The clutter of flags and all sorts of other paraphernalia from the past century that cover all corners of the room – including the roof – suggest that these walls could tell you a thing or two, were they able to talk. The busy chatter from the bar and friendly banter of mates supporting opposing sport teams on the TV screens give the feeling of a family reunion, and the faint whiff of hops muddled with the earthy smell of the wooden tables stimulates nostalgia in anyone who delights in a bygone era.

There is no room for pretence at the Fireman’s Arms.

As you soak it all in, unwind and enjoy your first sip of that well deserved drink, the relaxed, jovial atmosphere washes over you and sets the scene for the afternoon or evening ahead.

“There is no room for pretence at the Fireman’s Arms.”

One of the great things about this pub is the fact that you can bring your mates for a hearty pub-style meal and a bit of thrash at one of the long wooden tables with benches, or you can arrive alone, take a perch by the bar and allow the atmosphere to wash over you as you sip your beer. The chances are, if you don’t strike up a conversation with another punter, you will end up in a friendly chat with one of the bar staff. If it’s food you’re after, house favourites include the homemade pies and bangers and mash. Co-owner and chef Dean Kadir’s personal favourite is the oxtail, which is slow cooked in the pizza oven overnight to ensure that it is full of flavour and falls off the bone.

MAGAZINE 111

Dean and his business partner Kevin Phelan are dedicated to providing top quality service to go with their excellent food, and concentrate on creating a sense of camaraderie with guests and staff alike. They make an effort to get to know their customers which results in a large number of them returning time and time again, ultimately becoming regulars. Dean and Kevin subscribe to the old-school style of how a traditional pub ought to be run, and it’s paid off.

Watching sport is a big reason why many people flock to Fireman’s Arms, and you are guaranteed a clear view of one of their 11 screens from every seat in the house. There is live sport on every night from Monday through to Saturday, and they now open every second Sunday for the Grand Prix too. Thursdays are dedicated to Quiz Night which starts at 8pm and attracts an average of 130 participants, which is not surprising since it only costs R20 per person and there are some great prizes on offer each week. So whether you’re an avid sports fan or not, the quiz is definitely something to pencil into your diary. Aim to get there early for some grub before things kick off.

Always looking to innovate, the crew at Fireman’s Arms have added 7 new craft beers on tap, taking their tally of draught beers to 20. Aware that beer isn’t to everyone’s taste, they are also working on developing an exciting new cocktail menu ahead of the summer season.

(RE) BIRTH OF A BRAND

MAGAZINE

BOODLES GIN

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Distilled, manufactured and bottled entirely in the UK, Boodles is a proper British gin dating back to 1845. Made to the British London Dry standard, it was never actually sold in the UK; until this year it was shipped directly to the United States where it enjoyed quite a bit of success in the 70s to early 80s. It sold well, was respected in the industry and ran a fair amount of advertising. Then the brand was bought by a new company where it fell into neglect. For almost 30 years the brand had absolutely no investment, and over time it slowly declined. It maintained a small cult following but was very hard to find, and outdated packaging did little to help its cause. When Proximo Spirits bought Boodles recently they recognised that it was time for change. A new strategy was in order and the packaging needed a make-over to ensure its outward appearance reflected just how very regal, premium and properly British Boodles Gin is.

overly flowery or perfumed, but a good balance of botanicals that combines for a subtle and understated taste. This is the style of classic gins from the past, which is in contrast to many of the new gin brands that are emerging which have dozens of botanicals and tend to be overly complicated and floral in taste.

Boodles is a return to classic gin as it should be and a whole new brand identity was needed to reflect this positioning, focussing on packaging but also extending to social media, digital ads, a website and other online platforms.

BOODLES GETS A MAKEOVER

• Heavy embossed sides

When Proximo Spirits acquired Boodles Gin it was obvious that the brand’s shelf presence was not doing justice to the quality of the liquid. It’s a gin in the class of your proper London Dry - not

(Old Booldes Bottle)

Boodles Gin is rich in heritage yet still entirely suited to the modern connoisseur, and the brief was to reflect the brand’s authentically British roots in a design that also spoke of its contemporary relevance. Ultimately they came up with salient packaging that not only stands out on the shelf, but also tells a story. Some of the main new brand elements are: • Ownable symbols: crown, made with labour and patience seal • Classic British inspiration in wartime Keep Calm posters • Premium neck tags • Metallic caps

(New Booldes Bottle)

MAGAZINE 113

STRATEGIC ADJUSTMENTS

The relaunch of Boodles constituted more than just a spiffy new outward appearance; it was a recommitment to the brand’s history and heritage. Over the years, part of the bottling process had begun taking place across the Atlantic, so the first decision was to move full production – glass, caps, labels and bottling – back to the UK. Secondly, the decision was taken to make Boodles available to the UK market this year. So far the British have welcomed Boodles back home like a prodigal son. An example of this was when it was unofficially launched at London’s Ginstock last June and the Boodles cocktail won first prize in the cocktail competition.

Boodles is a juniper and coriander based gin. It is famous for having one of the more understated juniper flavours and lends itself to being served on formal occasions. We recommend enjoying Boodles in a Churchill Martini or a Boodles and Tonic.

LOOKING AHEAD

Next there are plans afoot to expand into other markets, including South Africa. In fact we will be the first country outside of the US and the UK to sell Boodles, followed by Spain, Japan, Germany, Switzerland and Austria.

Proximo believes in the Boodles brand and intends to give it a lot more attention than it has received, thus reviving it for a new audience. But despite all the extrinsic adjustments that have come with the changing of the guard, there are no plans to change the recipe of the liquid, which is still distilled in Britain using English wheat, spring water, nine botanicals and herbs, a Carter Head still, labour and patience.

Look out for Boodles Gin, coming to your nearest reputable watering hole or bottle store soon.

WINE CORNER

GAME OF THRONES

MAGAZINE

BY DAVID WIBBERLEY

114

I AM ALWAYS INTRIGUED AT WHICH WINERIES ARE ADVERTISING THEIR BRANDS ON TV AND WHAT MESSAGES ARE BEING SENT THROUGH THIS MEDIUM. ON CAME THE CHECKERS COMMERCIAL AND FOR THEIR “ODD BINS”, A VALUE FOR MONEY LABEL THAT IS WELL RESEARCHED AND MARKETED. HAVING SAID THAT, WHO WERE THESE PEOPLE TALKING ABOUT THE PRODUCT? THERE WAS AN OLD GENTLEMAN, GREY HAIRED WITH KIND OF AN ALBERT EINSTEIN HAIRSTYLE GOING AND A BOW-TIE, AND NEXT TO HIM WAS ANOTHER GREYHAIRED GENTLEMAN, SOFT SPOKEN WITH THE TITLE OF ‘FORMER SPRINGBOK RUGBY PLAYER’ EMBLAZONED ACROSS THE SCREEN. These two gentleman were telling the audience about the traits of the wines they were tasting, how carefully selected they were and how Checkers was bringing this quality to your table. Well in case you’re interested, these two guys were Michael Fridgehorn and Jan Boland Coetzee. These names would mean absolutely nothing to the people reading this article and to 90% of the people watching that commercial, yet this is what one of our leading supermarket chains is using to get people in through their doors to come and buy wine.

Even for someone like me, knowing the history behind those gentlemen, find it it truly bizarre that these two celebrated individuals were doing such a market related exercise. This is the sign that the changing of the guard is ready to take place. The alpha male in the lion pack has ruled long enough and the new, stronger, more exciting, exhilarating, and ground breaking young prodigies are ready to challenge for the throne.

We are in an era where wine labels are becoming more colourful and names of wine are becoming creative; the days of historical names, farm founders and the traditional jargon have come and gone. We have the “Motorcycle Marvel”, “Lust”, “The Scrapbook”, “Kaboom”, “The Hedonist” and “Alphabetical” to name a few. We have evolved since the trend breaking “Fat Bastard”. The more pretty the label the more attractive the purchase. The supermarket shelves look like we have pulled back on a party popper and exploded an artist board of colourful streamers all over the shelves; paint by numbers, if you may [Now there’s another idea for a label!]. Or why not use the A,B,C’s of children’s building blocks to captivate the interest of the consumers and their quest for the next best taste experience?

I was sitting around the poker table mid-week recently and the group consisted of people discussing where and who are the next individuals to lead us into the next generation. On my left was a 3rd Generation winemaker. He’s sitting next to a distributor of three

MAGAZINE brands from South Africa’s top wine estates and one of South Africa’s oldest brands, and next to him is one of the youngest winemakers in the game to date and he’s showing off his new wine (the oldest wine to come out of South Africa). Next to him is a wine buyer for one of South Africa’s leading wine clubs and on my right was a talented viticulturist at the ripe old age of 23. Beyond him was one of the Western Cape’s leading sommeliers and parked on his right, the founder of South Africa’s Sommeliers Association. The age spectrum - between 23 and 33. What we were talking about was, in fact, all the foreign wines that were flying past our noses as chips clattered around, cards skimmed and a good old fashioned boys’ night unfolded. Where were the South African wines? Nowhere in sight. An interesting observation in light of the company.

This was the future of the production, consumption and education for the next 20 years sitting around the table, speaking about who we thought were changing the face of wine in South Africa.

Names like Matt Day (Klein Constantia), JD Pretorious ( Steenberg ), Stuart Botha (Eagles Nest), Peter Allan Finlayson (Crystallum), Chris Alheit (Alheit Vineyards), Pierre De Klerk (Graham Beck), Carl van der Merwe (De Morgenzon) and Duncan Savage (Cape Point Vineyards) all came up. They are among a few of the wine game changers that are making waves; the legends of the future you are going to be telling your children about when they are old enough to sit around the family table and share a glass with you. Right now, these are the leaders that are taking us into a new era of crafted masterpieces..

“We are in an era where wine labels are becoming more colourful and names of wine are becoming creative; the days of historical names, farm founders and the traditional jargon have come and gone.”

When you look back at winemaking 20 years ago, things have become far more technical. Technology has come a long way, there are now way more wines competing for market share and margins are often slim and sometimes non-existent. We have evolved into a day and age where what you are seeing now is an advanced product.

You as the consumer have far more exciting platforms at your fingertips which you can use to find out more. Wine is now seen as trendy and classy – a status symbol – and those who are knowledgeable about it ooze the stature that comes along with it.

Want to get more involved? Sure you do. There are two venues in Cape Town where you can do this at no cost at all. Every Monday night at the Vineyard Hotel from 6-7pm there is a complimentary tasting with a different estate each week. Then at &Union on Bree Street in Cape Town, Tuesdays and Thursdays from 6pm, you can get involved with “Wine Gems”. It’s also complimentary but you have to book as space is limited.

Get out there and explore with your peers, and discover the next generation of exciting winemakers ready to assume the throne.

115

LIQUOR &

ADVERTISING

MAGAZINE

COULD BANNING LIQUOR ADVERTISING LEAVE THE SA ECONOMY HIGH AND DRY?

116

LIQUOR AND ADVERTISING – WOULD A BAN HELP REDUCE ABUSE? And are there unintended consequences?

Alcohol advertising, consumption and consumption per capita Econometric research by Econometrix proves empirically that there is no statistical relationship between advertising expenditure and the consumption of alcohol in South Africa. In addition, their literature review of key international studies on this topic found inconclusive evidence that alcohol advertising increases alcohol consumption.

It may well be that a significant proportion of the alcohol abuse possibly lies, or is associated with, the informal market rather than the formal legal liquor market. The logical deduction from this is that an outright ban on advertising and excessive price increases on legal alcoholic beverages could actually increase the illegal industry, cause an increase in consumption of alcohol and would, as a result, increase alcohol abuse together with its associated costs.

The report by Babor et al. (2003), sponsored by the World Health Organization, concluded that advertising bans and other marketing regulations were among the least effective policy strategies.

Econometrix found that the balance of the global evidence is contradictory and inconclusive, and does not support a direct causal relationship between overall alcohol marketing and aggregate consumption or harmful drinking patterns (whether chronic or episodic).

Based on the various comparative studies available on policy effectiveness, one concludes that there are other policy options that need to be explored and that a blanket outright ban is one of the least efficient and ineffective policy options available.

Unfortunately, the single greatest advantage of such a policy is that it is very easy to implement (and cost effective) and gives the impression that positive steps are being taken, which in turn earns accolades from selected audiences.

“The majority of alcohol consumed worldwide is not advertised, and therefore there is insufficient evidence to support an association between advertising and levels or patterns of drinking.�

The fact that there is overwhelming research indicating that such policies are not effective, nor efficient, tends under these circumstances to be ignored. In fact, the true long-term costs are not even taken into account. These include the indirect cost effects on the economy and the potential increase in the illegal and illicit market for alcoholic products.

Alcohol advertising and alcohol abuse

The majority of alcohol consumed worldwide is not advertised, and therefore there is insufficient evidence to support an association between advertising and levels or patterns of drinking.

Many evaluations suggest that advertising is not a contributory force influencing the overall level of alcohol consumption, but that alcohol abuse and alcoholism are related

to the complex interaction of biological, sociocultural and psychological factors in the environment.

Many scientific studies conclude that parental education, poverty, unemployment and peer pressure are much more influential. Hence, the placing of restrictions or bans on advertising as an instrument of public policy with respect to the prevention of alcohol-related damage is highly questionable.

Alcohol advertising and youth drinking

There is considerable evidence presented which shows that factors other than alcohol advertisements are in most instances more important factors inducing young people to drink.

Research suggests that teenagers begin to drink in response to a set of learned cultural definitions and social expectations. The primary transmitters of these definitions and expectations are parents, other adult role models, and peer group members, all existing within a socio-cultural context of value and belief patterns about alcoholic beverages.

The primary reasons for young people starting to drink are: individually-based reasons (changing mood, coping with stress, feeling happy), socially-based reasons (drinking is used to facilitate social relations, bonding with peer group etc.), and peer influence (unwanted pressure).

Efficiency and effectiveness of a ban

Both government and industry are in consensus that alcohol abuse is at unacceptable levels. But virtually all scientific evidence demonstrates that alcohol advertising bans have no or little impact on

Restrictive bans on alcohol advertising in many countries have not rendered the desired result, i.e. lowering the adult per capita consumption.

The contribution of the liquor industry to the South African economy

The South African liquor industry presents a complex problem for policy makers, as it does in many other countries of the world.

On the one hand, the industry makes a large contribution to employment, domestic output (GDP), taxation and export earnings, and should be regarded as an important component of the domestic economy. The upstream and downstream activities in the alcoholic beverage value chain generate additional income and tax revenue, inducing further economy-wide benefits. However, on the other hand, the abuse of alcohol causes an enormous economic, social and emotional cost to the economy.The cost of harmful alcohol use in South Africa According to the WHO, more than one quarter (26%) of all alcohol consumed in South Africa is unrecorded (produced, distributed and sold outside formal channels) and, therefore, beyond the confines of any controls or intervention policies, such as increased taxes. It is generally accepted that the root cause to the problem of alcohol abuse lies within that 26%.

The major cost is caused by a relatively small percentage of the population, who drink to excess on occasions and/ or on a regular basis. There are nevertheless sound economic, social, moral and political imperatives to attempt to reduce this abuse and therefore the effects of this abuse.

Globally, studies have indicated that total costs attributable to alcohol ranged from 1.3% to 3.3% of GDP. The costs of alcohol abuse in South Africa are substantial, with total tangible and intangible costs representing around 10-12% of 2009 GDP. However, if only tangible, financial costs are included, alcohol abuse is still found to cost R37.9bn, or 1.6% of 2009 GDP. Alcohol and advertising

The purpose of advertising is not necessarily to increase total consumption, but to increase brand awareness of companies and encourage consumers to buy their product.

Advertising plays two important roles in this brand awareness: to reinforce and confirm the correctness of choice amongst existing users so that they will come back and make a repeat purchase, and to draw attention to their product and any new products.

As a share of total media advertising expenditure, alcohol beverages adspend

has virtually remained at the 5½% level since 2010.

• SABC TV has by far the largest share in above-theline (ATL) alcohol adspend (28.4%). If a total ban is imposed on alcoholic beverages adspend (as per the draft bill), the SABC will stand to lose advertising income of over R500 million p.a. (If one adds the potential loss of R26.5 million from radio adspend income, then the loss to the SABC increases to R541.7 million).

• DStv will have the second largest loss in adspend income of around R440 million (2012 prices), followed by etv with a loss of R300 million.

• Total estimated advertising expenditure on alcoholic beverages that could be lost as a result of a ban on alcoholic beverage advertising, amounts to R4.386 billion (2011 prices).

“A weakened corporate sports sponsorship environment could impede on South Africa’s value proposition and ability to host these major sporting events, e.g. the Olympics, in the future.”

Possible impact of ban of alcoholic beverages advertising in South Africa Sponsorships

Total direct corporate sponsorship spend in South Africa has grown from R63 million in 1985 to over R4.3 billion in 2011. Leverage spend has been estimated to total a further R2.5 billion, which implies a total sponsorship industry capitalisation of approximately R7 billion.

Many of the sports disciplines will be adversely impacted on by a total ban in alcohol advertising, as it will eliminate the liquor industry’s financial injection into the various sporting codes. Several major sporting codes (such as soccer, cricket and rugby), as well as the peripheral codes, will be threatened by the potential loss of sponsorship funding from the alcohol industry. Peripheral codes could well collapse.

There will be an impact not simply on the sports bodies themselves, but on the sportsmen and women, on sport development, on stadium owners, and on the general public who might not be able to view sports on television (as television stations will not be able to raise the sponsorship required).

A weakened corporate sports sponsorship environment could impede on South Africa’s value proposition and ability to host these major sporting events, e.g. the Olympics, in the future.

South Africa’s largest football development league (30 000 youths playing weekly in SAFA run league) will lose its sponsor, while development coaching programme will lose its funding.

Impact on competition, transformation and SMME development

The South African alcohol industry is a mature and saturated market – gaining access is difficult and made more complicated by fast changing consumer tastes and trends. The liquor industry has barriers to entry to the market which are quite high. To promote a highly competitive environment, one should be able to grow your brand through adspend.

The projected increase in spend in the retail environment to gain brand visibility via securing increased space in store is likely to have a crowding out effect on smaller players, in particular wine manufacturers. These SMME ventures will be facing significant competition constraints in a key avenue for their marketing thereby severely stinting the growth of entrepreneurship in this sector.

With high barriers to entry, a ban on alcohol advertising will inhibit transformation in the liquor industry further, as it would hamper small BEE players to advertise their products and break into the market through marketing and advertising.

Impact on (volume) consumption and abuse

The consensus from industry is that the impact of a complete ban on alcohol abuse is expected to be negligible, as the majority of the abuse problem can be found in the illegal/ unbranded liquor sector. The advertising ban would only impact the legal/branded sector.

Furthermore, the impact on substance abuse in poorer areas will be negligible, due to alcohol and substance abuse emanating mainly from non-branded liquor products such as home brews and methylated spirits as well, drugs such as e.g. glue and tik.

Some industry participants feel that, as the evidence of the link between consumption and advertising is inconclusive, the impact of an advertising ban will have marginal or no impact on consumption volumes; but it will have a huge detrimental impact on the economy.

The potential ban will have an (unintended) impact on the rest of the economy through the advertising broadcasting industry (especially television and commercials), sport sponsorships and advertising agencies. It is estimated that the GDP could be reduced by 0.28%, or R7.4 billion (in 2011 prices).

Employment could be reduced by 11 954.

In the next issue of MUDL we will take a look a potential alternatives to combating alcohol abuse.

MAGAZINE

overall alcohol consumption.

117

THE MERITS OF

OUTDOOR ADVERTISING

BY TRACTOR OUTDOOR

MAGAZINE

tractoroutdoor.com

118

TRACTOR OUTDOOR IS A ONE-STOP-SHOP FOR SPECTACULAR, HIGH IMPACT, HIGH VISIBILITY OUTDOOR PROMOTIONAL MEDIA FOCUSING ON ICONIC OPPORTUNITIES IN HIGHLY SOUGHT AFTER AREAS. THEY SPECIALISE IN A SPECTRUM OF OVER ONE HUNDRED OUTDOOR ADVERTISING MEDIA FORMATS ACROSS THE WESTERN AND EASTERN CAPE. THEIR PRODUCT OFFERING ALSO INCLUDES THE SOLE MEDIA RIGHTS TO THE BUS FLEETS IN THESE AREAS AS WELL AS THE EXCLUSIVE RIGHTS TO A NUMBER OF OTHER TRANSIT PLATFORMS. It’s pretty difficult to argue against the power of outdoor advertising. New York’s Times Square, London’s Piccadilly Circus and Tokyo’s Harajuku are some famous examples of it being used to great effect and, a little closer to home, the brightly lit branding adorning the sides of buildings scatters the evening skyline.

Liquor and soft drink companies have long made use of the impact and reach that outdoor advertising has, both traditional static billboards and large digital screens. Below are just a few reasons why it could be the right medium for your brand.

Benefits of Outdoor Advertising: 1. People can’t control it – they do not have the power to change the channel or radio station; they are exposed to it whether they

like it or not as it’s located on highways, buses, street

furniture and buildings.

2. It captures a large audience – whether you’re in your car, using public transport or walking by, you are part of the audience reached.

3. Outdoor advertising reaches consumers 24 hours a day, 7 days a week.

4. Low cost or investment – it has been proven that this type of advertising is more cost effective than other media.

5. Target potential – there is evidence to suggest that it reaches more of the desired target audience than any other media.

6. Free to consumers – you don’t need to pay to see this type of advertising.

7. It creates high awareness levels in a short period of time.

8. Outdoor offers the chance to target the message through the selection of formats (from transit to billboards to digital etc) and the selection of different positions.

MAGAZINE 119

9. It is a constant stimulus – diverse media keeps the opportunities front of mind.

10. High impact makes outdoor the best visual branding medium and is effective at planting a visual brand memory.

11. Artwork can be easily

changed according to your brands promotional campaign.

12. It offers best ROI.

Research has shown that 80 percent of all purchasing decisions are made at the point of sale, thus large, iconic advertising sites close to points of consumption, enable advertisers to give that last minute “nudge� before a purchasing decision is made.

CAR REVIEW

CLASSY E

MAGAZINE

BY DEREK WATTS

120

THE CHRONOLOGICALLY GIFTED MALE DOES NOT LIKE TALKING ABOUT HAVING ANY “WORK” DONE. So when I agreed to talk about going under the plastic surgeon’s knife for five hours you can imagine the excitement in the voice of the enquiring columnist.That diminished rapidly when I explained that it was to remove a rather persistent rodent ulcer from my chest. Not very glamorous for a health and beauty magazine.

What is VERY glamorous after a mid-life facelift is the new E-class cabriolet. This is much more than a slight nip and tuck…the soft top now straddles that subtle blend of being athletic yet stylish. The Sharapova of the species. You don’t get a more elegant steed for dropping off your partner at the red carpet…and ask for red when you order it. The silver just doesn’t match up.

If your bank account can take a knock of R938 465, the E500 makes a bold statement of its own. And it’s not just the badge! The turbocharged V8 rockets you to the ton in a shade under five seconds and emits a low growl that (fortunately) the rag top does not obliterate. Despite Merc’s claim that it is the quietest cabrio in the sector…

By now you know that the tri-star stands for safety. That a coffee cup lights up when you need to take a break, that the steering wheel shudders if you are dozing off, that you will get beeped if there is a vehicle hiding in your blind spot.

CLASSY E TWO

Now Merc has unleashed 10 fresh safety features with the new E. provided you have ticked the right extras box and are in the appropriate mode, this fellow will brake automatically to avoid pedestrians and even save you from being side-swiped at an intersection! If these magical mechanisms are reducing accidents and related injuries by 25 per cent in Germany, you can imagine what they can do in the dodgem cities of South Africa.

In the comfort department, a wind deflector emerges automatically when you hit 40km/h and a “scarf” of warm air keeps your neck from icing up on chilly days.

MAGAZINE 121

Rain is still a slight problem with the top down…but I’m sure the engineers are taking on the challenge…

So – what’s not to like about the cabrio? Well that stubborn designer who has a foot brake fetish is still ruling in Stuttgart while many manufacturers have moved to a simple brake button. And the gear selection lever on the steering column is great for mom’s taxi but

I’m not sure that it provides a big thrill clicking it into drive. Especially when you mistake it for the indicator and land up in neutral as you approach the turn!

But the truth is that you’ll be mainly turning heads in the latest E-class cabriolet.

MUDL

ADVERTISE IN THE MUDL DIRECTORY

directory

For directory enquiries email info@mudlmag.com or call Grant McDonald on +27 21 447 6008

RETAILERS

www.makro.co.za, call 0860 300 999 or sms “OMUDL” to 31144 or visit your nearest Makro store.

Makro is South Africa’s largest Warehouse Club, providing retail customers, traders and commercial shoppers with over 55 000 quality branded products. There are 19 stores countrywide trading in food, general merchandise and liquor. The liquor offering is mainly focused on premium wine and whisky. We currently stock a range of over 2000 different brands of wine and an assortment of 85 different products in the Malt Whisky category. A destination outlet for Premium Whiskies, Brandies and Cognac and in addition, as a niche offering, we are embarking on improving our range of Craft Beers. Our range is frequently reviewed to ensure that we keep up with the latest international trends and fulfilling our customers’ needs. If there is a specific product we do not stock we will do our best to source it for you. We are a One Stop Shop for the hospitality industry and our services include delivery, which can be arranged with your local store. Get everything you need. And more. For less. All under one roof!

Get your own card today! Apply on-line @

GLASSWARE

MAKRO

CAPE IMPORTERS

Cape Importers is one of the leading traders inand suppliers of Barware, Glassware, Cutlery, Crockery and kitchen smalls directly to the South African hospitality trade. We import and distribute leading brands that suit all applications and budgets: ARCOROC, ANVIL, CONSOL , HAMILTON BEACH, FIRNA , CUISINE HOTELWARE , CONTIENTAL CHINA, FORTIS...to name a few.

Real wholesale prices and great service underpin our “Customer-is-King” approach. We deliver 6 days a week across the Western Cape and within 48 hours across the country and Africa.

Tel : +27 21 551 8585, Fax : +27 21 551 0808 sales@capeimporters.co.za

ICE SUPPLIER

ICE ART

Combine the medium of ice with the passion of art and you have a rare and fantastic blend.

At Ice Art we specialise in high quality, hand carved ice sculptures, ice bars, ice logos etc... From the very small to the very large, we are proud to be the preffered supplier to the Westin Grand Hotel. We invite you to step into our subzero world where we have been producing sculptures of the highest calibre for more than 6 years, for a very broad spectrum of clientele. Call us for ideas, we can certainly add that rare, exquisite touch to your function, launch or event... The crew at Ice Art generally carve the majority of orders in the 50 square meter freezer, but can also perform live carving shows on site for guest entertainment with all the power tools for added drama. The work is carved using an array of tools - from Chisels and scribes through to angle grinders, chainsaws and blow torches. We cater from smaller centrepieces up to gigs involving multiple tons of ice where freezer trucks and forklifts are necessary.

Tel: +27 (0)21 511 1060, Email: james@iceart.co.za,www.iceart.co.za

The turn-key solution for all your “liquid” needs.

We deliver 6 days a week direct to your home Hotels • Clubs • Bars • Restaurants

Western Cape Contact Details: Ryan Geel: 082 926 8264 Tel: 021 510 5571 | orders@thedrinkshop.co.za www.thedrinkshop.co.za TheDrinkShop_ZA

@TheDrinkShop_ZA

EXTRA EXTRA COLD

WIN YOUR SHARE

OF 440 X 440ml BEERS

REGISTER YOUR PROFILE AT

WWW.CASTLELITE.CO.ZA

AND INCLUDE THE CODE ‘NEW440ml’ TERMS AND CONDITIONS APPLY

UNLOCK EXTRA COLD REFRESHMENT

Not for Sale to Persons Under the Age of 18.

OGILVY CAPE TOWN 59652/E

THE

JUICE

SIR JUICE Sir Juice is South Africa’s leading supplier of premium fruit juice to the hospitality market.

We supply most of the top cocktail bars, restaurants, hotels and coffee shops in South Africa with our deliciously premium and pulpy fruit juice.

Our super premium hospitality range is a shortlife product designed specifically for customers who demand only the best. The hospitality range is mostly pulp based, meaning we keep the flesh of the fruit and thereby retain more of the inherent goodness of the fruit. We develop our products to taste as close to the real fruit as possible.

It’s actually really easy. We find the best fruit we can and look after it as well as we can from the day we receive it to the day people all over South Africa enjoy it.

LIQUOR IMPORTERS KREATE BRANDS See page 126

LIQUOR RETAILERS DRINK

See page 122

LIBERTY LIQUORS Liberty Liquors is proud to have been voted “KZN’s Best Liquor Store” for seven years running. Being at the forefront of innovative ideas makes us one of the most progressive liquor retailers in KwaZulu Natal.

With two stores in Durban and one store in Pietermaritzburg we are conveniently placed to service all your liquor requirements. Our professional Store Managers and dedicated staff will assist you with your function or event and party planning. Delivery of goods and free loan of glasses are all part of our exemplary service to you. A convenient “call & collect” service is also available. Liberty Liquors offers wholesale prices direct to the public, wide shopping isles for ease of movement, plenty of secure parking at each store and one of the most extensive ranges of products in KZN. We are especially proud of our selection of fine wines kept in optimum conditions in our wine cellar at our Sandile Thusi (Argyle) Rd store in Durban. Furthermore, if there is a product you can’t find in our store we will be happy to order it for you. We guarantee that we will at all times endeavour to make you, our customer, feel welcome in our stores. So why not give us a call, or send an email when you are contemplating your next liquor purchase.

Tel: +27 31 3039857 Email: clydebv@libertyliquors.co.za

ULTRA With 24 sup e r- s t o r e s l o c a t e d throughout South Africa, Ultra Liquors is a leader in discount liquor retailing. By maximizing our buying power and driving costs down, we are able to offer significant discounts across the liquor and beverage categories. In fact, in a national retail survey, Ultra Liquors has been measured as the cheapest liquor retailer across a basket of over 200 items.

Tel: +27 11 486 1736 Email: headoffice@ultraliquors.co.za

WHISKY.CO.ZA WHISKYdotcoza is a specialist whisky e-tailer, where you can conveSPECIALIST E-TAILER niently shop for a wide www.whisky.co.za range of premium whiskies and have them delivered to your door. We’re committed to giving whisky lovers relevant, expert information about whisky as and when they need it most, whilst they’re shopping, and we’re always focused on providing the best possible prices both on product and delivery. We hope to make your whisky shopping or browsing a compelling experience.

Subscribe to our official blog Words on Whisky or WoW (www.wordsonwhisky.wordpress.com) for unflinching commentary on all things whisky.

You can find us at www.whisky.co.za or alternatively on either Facebook (www.facebook.com/ WHISKYdotcoza) or Twitter (WHISKYdotcoza). info@whisky.co.za

LIQUOR WHOLESALER NORMAN GOODFELLOWS

Norman Goodfellows Liquor Stores are stockists of a wide selection of wines, malts and beers from South Africa as well as abroad: Specialising in rare and premium whiskies, vodkas and wines. There is large selection of wine accessories and glassware. Norman Goodfellows offers an extensive party service and logistics capability of supplying for functions from 6 people to 6000 people. Deliveries throughout Johannesburg.

Illovo Tel: +27 11 788 4814 Hyde Park Shopping Centre Tel: +27 11 325 6462 / 5217 Melrose Arch Tel: +27 (0)11 684 2756 / 7 Email: service@ngf.co.za, www.ngf.co.za

MOBILE BAR COMPANY BARCODE

Barcode is a company dedicated to the progression of the bar industry. Whether through superior drinks and service delivery at our events, world class training and consultancy from our team of award-winning experts, or cutting edge bar design and fabrication. We are guided by the idea that every event and every client is different and a bespoke approach is needed to deliver a quality service every time.

Tel: 0861 BARMOBILE Email: info@barcodemobile.co.za www.mobilebars.co.za

PURE BAR STUDIO Pure Bar Studios offers a captivating combination of professionalism and fun to any occasion with customised bars, tailor-made blends and the confidence and know-how of years in the industry. Concurrently, we run a training academy, educating bartenders in the art of mixology, facilitated by South Africa’s five time Flair Bartending Champion. So whether you hire our Pure Tenders for your designer event or enrol your own staff into one of our professional courses, you can be sure that you’ll get exactly what you ordered.

Tel: 021 552 8042 Email: travis@purebarstudios.co.za www.purebarstudios.co.za

SHAKER

Shaker was established in 2001 and has been training in South Africa since 2006. We run courses every month in Johannesburg and Cape Town as well as providing specialist bar training for a number colleges and hotel schools.

Shaker have just opened their brand new, bigger and better BarSchool in Bree Street, Cape Town and a fabulous new BarSchool in Randburg, Johannesburg.

Tel:+27 21 422 1574 www.shaker.co.za or www.shakerevents.co.za

URBANTONIC urbantonic specialises in event logistics and can assist you with all event hiring, staff and bar requirements.

Whether you’re a private client hosting a cocktail party needing a cocktail bar structure, a corporate company hosting an awards dinner, or a member of the industry needing logistical support, urbantonic can help you! We offer a tailored beverage service for our clients, and stock a range of mobile bar structures. We have the knowledge and experience to ensure that your event is a success!

Tel: 021 706 0133 Email: info@urbantonic.co.za

RESTAURANT

BUENA VISTA SOCIAL CAFÉ, GREENPOINT

The original Buena Vista Social Cafe, Green Point, has relocated and is open for business, rocking a new and improved look. Where old school vibrant Cuban authenticity meets new school charms. Cosy fireplaces, great food, warm Cuban atmosphere and a wide variety drink menu. Also the proud host of the most reputable Salsa night in the city.

12 A and B Portswood Road Greenpoint.

Tel: (021) 418 24 67/8 E-mail: buenavista@sadomain.co.za www.buenavista.com

CASA BLANCA

Casa Blanca Cape Town is situated in one of the Waterfront’s original heritage houses, keeping it’s glamorous ambiance with old school decor and new world comforts. Fully functioning inside and outside bar, lounge areas and VIP’s as well as a large dance floor designed to have you dancing to the latest commercial beats. Boasting a wide variety drink menu. Available for all corporate functions and events.

12A and B Portswood Road Greenpoint Tel: (021) 4211185 E-mail: info@casablancawf.co.za

FULL STOP CAFÉ

SPORTS PALACE

Since we relocated to 7th Ave, gone are the days of patrons struggled to find parking as they can now drive through the gate and park right outside the door.

With a spacious entrance hall (complete with fireplace), inter- leading rooms, large bar area, and sunny enclosed garden and patio, Full Stop Café now offers versatile dining options. Enjoy an intimate dinner, a celebration with family and friends, or just soak up the sun over a relaxing breakfast in the garden. The trendy décor is bold and cheerful with eyecatching red accents and plenty of framed prints to attract your attention. Chalkboard menus display the current specials, which certainly deserve some serious consideration. On the menu there is a large selection of tempting dishes, whether you want breakfast, a light lunch or a 3 course dinner. WiFi available day and night!

50, 7th Avenue Parktown North, Johannesburg Tel: +27 11 880 4649

Sports Palace Bar is a favourite neighbourhood gem, a place made for the working man. The bar is spacious and lit to the right amount of not being shady and yet having that sports bar feel to it. A free venue for any special occasion offering music and dancing. We offer karaoke from Thursday to Sunday giving off a fun, casual and comfortable atmosphere. We also cater to sports fans everywhere, from braai facilities and specials to large flat screen TV’s. A vibrant bar scene.

Tel : 021 703 3309 Email : sportspalacebar@gmail.com

LIVING ROOM Living Room is an upmarket and sophisticated multi-levelled entertainment venue. We boast a stylish cocktail bar, VIP lounge, restaurant, dance arena and cigar lounge. Home to the some of Cape Town’s best DJ’s: AK, Garth B, Kevin Petersen, playing your favorite commercial, R&B and House tunes. Join us for delectable food and drinks, with beautiful people for an experience you will never forget!

Dress code: Smart & Stylish Trading Hours: Fridays & Saturdays 9pm – 4am Tel: 083 619 3320 Email: info@living-room.co.za

WILD ABOUT WHISKY Wild about Whisky is a small but well-stocked whisky bar in the heart of Dullstroom, run by 3 whisky fanatics. Join us for a whisky tasting, or just enjoy a wee dram of your favourite single malt whisky. We have a wide selection of Scotch, Irish and American whiskies (just over 950 whiskies at last count), as well as a range of other refreshments to suit your taste. Choose from one of our whisky tours - half a dozen ½ tots of carefully chosen whiskies - or make up your own tasting to suit your personal preference. We’re prepared to travel (within reasonable distance) and group tastings can be arranged.

Tel: 013 2540066 www.wildaboutwhisky.co.za

RED DAFFODIL As enthusiastic gardeners with a keen eye for design & detail we aim to offer our clients not just a beautiful installation, but also hassle-free maintenance of their green spaces. With years of experience in both indoor & outdoor installations and links to a huge range of suppliers we offer a wide range of styles & options to suit your project.

Tel: 021 671 7401 www.reddaffodil.co.za

MODELS

ICE MODELS

ICE Model Management is an agency at the forefront of its industry, representing some of South Africa’s hottest young modelling talent. Started by industry icon Steffi Frier, the ICE network has taken the SA modelling industry to new heights and has talent wowing the fashion community both nationally and internationally.

Cape Town: 021 423 2244 Johannesburg: 011 447 6141 Durban: 031 309 6114

VENUE LANDSCAPING

Behind every great mixologist, there is Kreate Brands.

Kreate Brands imports, markets and distributes various premium mixology brands.

With full national distribution and value added services ranging from cocktail consultancy, mixology training, mobile bar activations, high quality recipes and POS merchandising your venue will truly be at the forefront of mixology trends in South Africa.

Contact: 021 510 7112 | info@kreate.co.za | www.kreate.co.za

SOON TO BE

RELEASED!

2 014 MIXOLOGYRELEASED

COCKTAIL ANNUAL

500 COCKTAIL

R E C IP E S !

The 2014 MUDL Cocktail Annual will soon be available in a store near you.

Inside you will find 500 fantastic cocktail recipes, as well as an introduction to mixology. You will also learn about the various spirits that are used in making these cocktails, some of the best places to drink them, and you will meet a few of the best bartenders around.

If you’re wondering what to get friends and family this festive season, look no further!

For more information contact info@mudlmag.com

HOW TO MAKE THE CLASSIC

CHAMPAGNE COCKTAIL WITH THE BEAUTIFUL AMBER

You Will Need:

Method:

• Piper-Heidsieck Champagne • 20ml Remy Martin Cognac • 1 brown sugar cube • Maraschino cherry • Original bitters

1. Start with the sugar cube 2 & 3. Douse cube with original bitters 4. Place doused cube in flute glass 5. Pour 20ml Remy Martin Cognac 6. Add to champagne flute.

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7. Slowly add Piper-Heidsieck (if added too fast, it will bubble over - Champagne is highly active when mixed with bitters.)

8. Voila!

9. Optional extra, garnish your cocktail with a Maraschino Cherry Enjoy!

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REPORTING

TO HQ

BY MALU LAMBERT

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HEADQUARTERS (HQ), THE RESTAURANT-CUM-BAR THAT SPECIALISES IN A PARED DOWN DINNER MENU OF SIRLOIN STEAK WITH THIN-CUT FRIES, AND A CRISP SALAD AS A STARTER, HAS NOW ADDED A ‘DESTINATION BAR’ TO THE SOPHISTICATED EXPERIENCE.

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Situated in historic Heritage Square, HQ is a Cape Town institution. After five successful years it still has the edgy elegance that became its hallmark, and now, added to the mix, is the recent transformation of the bar. The décor, cocktails and drinks list have all been given an overhaul, plus there’s the addition of a bar food menu.

“The original bar design was minimalistic and sleek,” says operator, Matthew Mulholland.

“It often came across as a little cold. With the new look we’ve made it more warm and inviting—lending itself to both a quiet after work drink, and a big night out on the town.”

The space certainly is beguiling. Soft leather couches are arranged informally throughout, flame table lamps lick upwards; and exposed stone walls communicate the sense of history felt so keenly here. On busy nights, people spill out of the bar area and into the historic courtyard with cocktails in-hand. It’s one of the city’s oldest and best-kept secrets.

Heritage Square is a must-visit. The paddock of buildings was built in the 18th century, when Bree Street was as much a bustling hive of activity as it is today.

According to researchers the original structures housed shops like tobacconists, snuff makers, gunsmiths and bakers – all artisan occupations, and today the spirit is

very much the same. The old dwellings are still inhabited by those who take their skills seriously; from the ‘real beer’ bar situated in an old church, to HQ’s policy on free-range grass-fed beef and craft mixology.

“A lot of time, research, and just plain fooling around went into creating the cocktails,” says Matthew. He conceptualised the resulting menu with Anil Shabarwal from Shaker Bar School. The pair looked at both local and international trends, and realised that gone are the days when everyone drank only vodka. “Now people want distinctive spirits,” continues Matthew. “Gin and rum have experienced a huge revival over the last few years.”

He says they had also wanted to introduce new mixology techniques and by doing so, help grow the experimental cocktail culture in South Africa.

They’ve incorporated many methods into their inventive cocktail list; and ‘smoking’ is one of them. “It’s a technique that fits in well with our restaurant,” explains Matthew. “It gives us the ability to create a cocktail that can stand up to one of our steaks.”

To make the Rumbullion Elixir, a bartender will smoke an aged golden rum – right at the bar – with cherry wood chips in a crystal decanter, and combine it with white chocolate liqueur and a dash of walnut bitters. Then, in a final theatrical flourish, the drink is served in a glass lightly washed with absinthe over an iced sphere that contains artisan white chocolate and torched star anise. Holy smokes!

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

www.hqrestaurant.co.za/ | www.facebook.com/HQCAPETOWN | @HQCAPETOWN Address | 100 Shortmarket Street, Heritage Square, C ape Town 8001

Contact | 021 424 6373 / info@hqrestaurant.co.za

Biltong Smoked Mary

The cocktails aren’t the only thing to crow about: the wine list features top local wines as well as unique spirits from around the globe—perfect for drinking neat.

To accompany the dazzling new drinks, HQ has crafted a bar food menu that’s classic yet contemporary. Lounge on a leather sofa and tuck into tapas-like options such as, Jack Black Beer-battered fish goujons, lamb sliders—or have the demi equivalent of HQ’s main offering: wet-aged sirloin cubes with Café de Paris butter.

Along with the overall redesign there are weekly event nights taking place with diverse entertainment on offer. On Mondays there’s a two-for-one steak special accompanied by live acoustic music in the lounge and bar.

Then, tickle your funny bone on Wednesday with stand-up and improv comedy (best paired with a steak dinner). Thursday nights sees Boardwalk Empire taking over with meaty house and deep beats. After dark on Fridays is the longest running night featuring dinner and dancing with DJ Rene the Frenchman and his percussion trio, while Saturdays is a night devoted to house and lounge music.

Lord Charles Grey

“The entertainment offering is the heart and soul of the bar and we want our guests and artists to feel comfortable and happy in the new space,” says Matthew. The experience at HQ is multi-faceted, from the chic dining experience in the restaurant to the contemporary bar offering and range of regular events. Whether you’re out on the town with the boys, on a romantic date or simply a group of friends having a laugh, there’ll be something to please most.

COCKTAILS: Biltong Smoked Mary

The classic Bloody Mary has been given a overhaul. The sensationally savoury drink is made of cherry wood smoked SKYY Vodka, tomato juice, spice mix, and biltong shavings. Says Matthew of the cocktail: “We wanted to create something that was uniquely HQ!” Rumbullion Elixir

This quirkily named cocktail is a fragrant marriage of Gold rum, Marco Polo’s “very good wine of sugar” smoked with cherry wood, white Crème de Cacao, walnut bitters, lightly washed with absinthe.

Absinthe rose to great popularity as an alcoholic drink in late 19th and early 20th century France, particularly among Parisian

Rumbullion Elixir

artists and writers. Absinthe has often been portrayed as a dangerously addictive psychoactive drug. The chemical compound thujone, although present in the spirit in only trace amounts, was blamed for its alleged harmful effects. In 1905, it was reported that Jean Lanfray, a Swiss farmer, murdered his family and attempted to take his own life after drinking absinthe. The fact that Lanfray was an alcoholic who had consumed considerable quantities of wine and brandy prior to drinking two glasses of absinthe was conveniently overlooked or ignored, therefore placing the blame for the murders solely on absinthe – Is this what happened to Van Gough’s ear?

Lord Charles Grey

Who doesn’t like a good cup of tea?

Especially this intoxicating mix of el Jimador Blanco, fresh, hand-crafted artesian hibiscus, and Earl Grey soda.

According to one legend, a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Grey’s men first presented the blend of tea to the Earl in 1803 - the tea was specially blended for Lord Grey, to suit the water at Howick Hall, the family seat in Northumberland, using bergamot in particular to offset the preponderance of lime in the local water.

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

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Tip: There’s a second bar on the mezzanine level, which is ideal for a private event

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Photographer | Ben Herman

NE X T IS S UE | 0 8 Amer ic an w h is k ey International Bar Review - American Social Bar | Bars with Heritage - The Jolly Roger | SA Bar Review - Tod & Copper | In Question - Nick Koumbarakis | Cover Girl Jade Hubner | American Whiskey Cocktails | Ekasi Style Bar - The Basement Lounge | MUDL Explores Bourbon Country |

FEE BROTHERS

WALNUT FLAVOUR

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The son of Irish immigrants, James Fee began by running a saloon and deli in Rochester, NY in around 1850.

By the time Prohibition ended, his nephew John Fee had produced a product called “Frothy Mixer” - a combination of lemon juice and other ingredients to produce a “head” on drinks such as whiskey sours and Tom Collins. “Don’t squeeze, use Fee’s” was the motto that made this innovation popular. Now in its 4th generation, Fee Brothers has expanded their product line to over 80 drink related products. In addition to orange and peach bitters, they also make an aromatic bitters and a mint bitters that is great in a faux mint julep or a mojito. Fee Brothers has recently introduced a lemon bitters, by the request of bartenders at 2006 convention in London.

Today, Fee Brothers is still stretching and expanding, and over the next few issues of MUDL we will be taking a look at some of their interesting variants.

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NUTTY CHAMPAGNE COCKTAIL Preparation: Place napkin flute and sugar cube.

over

champagne

Ingredients:

20ml Remy Martin VSOP Cognac 1 brown sugar cube 3 dashes Fee Brothers Walnut Bitters Charge with Piper-Heidsieck Champagne

Method: douse sugar cube with Fee Brothers Walnut bitters (napkin will absorb all excess bitters), place cube into flute. Place cognac into flute and very slowly charge with champagne as it will bubble violently. Garnish with either an orange twist or cherry.

WALNUT

Notes: Fee Brothers has been in business since April 1,1864 in Rochester, New York (home of Spiritsreview.com!). Along with being one of the few remaining manufacturers of bitters, they also are one of the largest bar mixes and supply firms in the U.S. and produce flavorings and syrups for coffee shops, restaurants, etc. This is their newest release being officially released at Tales of The Cocktail 2011 in New Orleans.

First Impression: Smells like a cross between rhubarb and those sour gummi lifesavers candies. Almost a more sour cherry candy smell than rhubarb. Scents of bitter zest of bark also in the background.

Appearance: Clear, Brown/Black just like a black walnut turns when they ripen, quite viscous.

Taste: Pretty dead-on black walnut taste with a strong, astringent bitter component at first then a slightly sweet finish.

Other very nut-like notes, such as hazelnut and also a fair amount of unsweetened chocolate or cocoa.

Drinks: We were fresh out of ideas for this one. Much like the Lemon Bitters, this bitter has no historical genealogy and is a new bitter. Therefore no one has really developed any drinks for it yet. More of a conceptual curiosity which is looking for a cocktail.

INDUSTRY PERSONALITY

DARRON SWERSKY MANAGING DIRECTOR OF PICARDI REBEL

MUDL: Do you have any stores that are secured like Fort Knox where employees serve customers from behind iron gates?

DARRON: No, none of our outlets are like that. We feel that the consumer gets a better shopping experience at a self-service store and it’s a sign of respect to a community that you don’t put everything behind burglar bars, although it does have its shrinkage challenges which need to be dealt with.

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MUDL: Are all your stores corporate-owned?

DARRON SWERSKY HAS BEEN IN LIQUOR RETAIL FOR ALMOST 40 YEARS AND HAS SEEN THE INDUSTRY

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CHANGE DRAMATICALLY OVER TIME. MORE THAN JUST A LOOK INTO HIS DAY TO DAY WORKING LIFE, THIS IS DARRON’S STORY. MUDL: As the head of Picardi Rebel, briefly describe the business.

DARRON: Picardi Rebel is a national group with about 80 odd stores spread throughout the country, with the exception of the Freestate.

MUDL: Is that a strategic decision?

DARRON: No, it just kind of happened that way. We used to have stores there when we first bought Picardi in 1989. And then we bought Rebel in 1996, bringing our stores in that region to about 4 or 5, but due to financial viability and logistical reason we decided to sell them.

MUDL:But otherwise you’re in some far flung parts of SA.

DARRON: Yes, we’re in small little towns like Craddock, De Aar and Somerset East for example, and we’re moving increasingly into places llike Mpumulanga and Limpopo.

MUDL: Do you have different types of stores for different areas?

DARRON: We have A, B,C and D stores. A stores are the self service outlets in affluent areas, usually found in shopping centres. B stores are in a less affluent suburb, either in a small strip mall or a free standing outlet in a residential area. C and D stores are more involved in bulk selling which are more patronised by licensed taverns and other bulk buyers.

DARRON: No, some are partnership-stores, where we go into a black community and find a partner. They put money into the business and then we employ them as the manager of the outlet as well. So there will be two contracts, one a shareholder’s agreement and the other an employment contract, and of course the partner is trained to be able to fulfil the role requirements. We’ve implemented this to great success and we feel it is a true black empowerment model.

An example we’re particularly proud of is a partner called Abraham Mashabela. He was a school teacher, and came on board as the manager at the store in Jane Furse in Mpumulanga for about 5 years.

When we opened a second store in the area we asked him if he was interested in taking a share, and he did. He did the same thing with a third store, and he eventually outgrew the business in terms of his role. He is now a director of the company, sitting on our main board, he has a share in 4 of our stores and he also has a Barcelo’s Chicken franchise, a security company, shares in a road building enterprise and a small share in a platinum mine. And as he will tell you, he cut his teeth, learning to make the transition from school teacher to businessman during his time at Picardi Rebel.

MUDL: I suppose the great thing is the ripple effect that has in his community.

DARRON: Yes, it creates employment in the town. His wife, for example, got training from learning to run one of his stores; she now runs his chicken franchise.

MUDL: Do you franchise?

DARRON: We’ve resisted jumping on that bandwagon. In my opinion, a true franchise model doesn’t work in liquor retail. The margins are too small to allow franchisees to pay royalties and commissions, so we own all the stores in their entirety with the exception of the partnership stores I mentioned earlier.

MUDL: Please describe your role as managing director.

DARRON: I have two operation directors, one for the northern part of the country and one for the southern part, and they are supported with regional operational managers, internal auditors and trainers. I guess I’m the conductor of the orchestra, interfacing with the ops people and financial people, and I do take the majority of responsibility for property matters such as new store locations and leasing negotiations. From the buying and marketing point of view we do run the business from head office. So for the most part, pricing and listing is done from Cape Town.

DARRON: No. Costs can vary from region to region, and we also have different pricing models for different types of stores. So for example, where we are selling in bulk we have to be more price aggressive, especially where we are selling to other licensed people, because we do have a redistribution license as well. So we will supply other bottle stores and oncon outlets, in which case we have to lower prices to be viable. The operational directors do have a big say on how they want the pricing and listing to be done in their regions as they have good insight into their markets. Promotions are also head office driven. We have supplier and rebate agreements with all the big firms which will dictate the number of promos we give them every month. We are pretty conservative when it comes to new product listings, especially in the current economic environment.

MUDL: I’ve found the Picardi Rebel stores I’ve visited to be quite premium in their offering.

DARRON: What we’ve tried to do with our A stores is offer a fairly wide range of product , as well things like party services like delivery, credit on unused liquor, provision of glassware and bar accessories, we can arrange barmen and bar counters, and we offer accounts for corporates. So it’s a full service. Some of our stores will specialise in a particular type of liquor. If you look at our store in the Spearhead Buidling in Cape Town, it has a massive array of malt whisky, probably the biggest in the country, and in some instances we bring our own brands in.

MUDL: What do you look at when considering a new brand for listing?

DARRON: We look at whether we feel there is a need in the category, we’ll look at the brand’s positioning and whether it’s well recognised.

We’ll also look at the price points that we can achieve, potential margins and the kind of support we’d get from the importer and then weigh it up from there. Most of our trade agreements are structured in advance where we decide discount and rebate terms, as well as marketing budgets available per monthly cycle. Another thing we do with suppliers is take new trial brands on consignment and if it hasn’t sold before we have to pay for it, we either roll it and pay for it once it is sold or they uplift and we pay for what has been sold.

MUDL: Give us a bit of background on how and when you got into the liquor industry.

DARRON: I got into it in 1974. In those days liquor retail was very profitable. It was the beginning of the self-service environment; prior to that it was all behind a counter in a dark and dingy bottle store.

“I think the sad thing is that the industry structure in SA is not healthy.”

MUDL: What prompted you to first get into liquor?

DARRON: I was working at Woolworths for a cousin of my late father’s with the intention of going overseas to study textiles and his brother Joey Berk – who started the Drop Inn Group – called me with a job opportunity. He was a charismatic guy and I was only 19 years old, so I though what the hell, I’ll give it a try. I started as a trainee manager in the stores, but coming from a formal retail environment to the liquor business which, at that stage was still very basic and unprofessional was a serious learning curve for both parties. I had a very bull-in-a-China-shop approach at first, taking people to task

when they didn’t know what I considered to be pretty basic retail principles, so I had to learn to be more diplomatic and patient. And the store managers that were quite a bit older than I and had been in the industry a while had to accept that I knew quite a bit about retail and had a lot to offer. When I joined Drop Inn they had 2 stores and I was with them for about 15 years, working my way up to the marketing director, looking after 20 stores in the Western Cape for what became listed as a public company. Unfortunately when Joey Berk passed away, his brother Sam took over and decided to sell to Bidvest without including his directors and shareholders in his thought processes. When we found out what was happening we tried to engineer a management buy-out, which Sam Berk didn’t want to entertain so because of that, as well as other circumstances, we decided to resign.

MUDL: That must’ve put them in a bit of a bind!

DARRON: Essentially they lost their entire management structure.

Sam Berk acted as if nothing was wrong and simply promoted everyone below us, but of course the deal fell through because the Bidvest management were no fools. Soon afterwards he managed to sell Drop Inn to Makro, but that didn’t work because there was no management and Makro was not really in the business of managing 20-odd little liquor stores, so they sold on to Aroma.

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MUDL: And is pricing standard across the country?

MUDL: Where did that leave you?

DARRON: We went out into the great unknown, unemployed.

[Laughs] In our naivety and misguided loyalty to the business that we’d built, we gave notice until January to see them through the Christmas period, but that offer was rejected and we were escorted off the property by the lawyers. We then put ourselves in offices here in the Cape Town Foreshore and paid ourselves a salary by trading on the parallel whisky market for a few months. During that time we started negotiating with Klein Jan Picard, Jan Picard’s son, and he was keen to sell his stores as they were losing money. When Picard senior returned from an IRB meeting overseas he was delighted to find a management team to run his bottle stores, but we told him that we weren’t interested in a job; we wanted to buy the stores.

The problem was we didn’t have any cash. We eventually agreed to purchase 50% of the company on a 5 year pay-back-from-profits interest free scheme and spent December on a salary basis getting to know the business and became partners from January. In December 1989 it was running at a loss for 6 months and we turned that around and by June it was making a profit. For 5 to 7 years we worked our butts off streamlining and changing the image of the business, totally reinventing the brand. Soon after events transpired which enabled us to negotiate the buyout of the remaining 50% of the company, giving us full ownership of the company. As mentioned earlier, we then bought Rebel in 1996.

MUDL: Where do you see retail liquor going? Are you optimistic?

DARRON: I think the sad thing is that the industry structure in SA is not healthy. Firstly, the majority of liquor is still sold through unlicensed and illegal channels, and secondly the industry is dominated by the suppliers. SAB is controlled almost exclusively by SAB, Brandhouse has almost 60% of the whisky market and 75% of vodka, and Distell has brandy sewn up. So the suppliers dictate, taking massive margins and leaving very little to the retailers. The third major issue is legislation in that, to obtain a liquor store requires jumping through hoops. So it is hard to be optimistic.

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B-BOY BENNY BRINGS HEAT AT RED BULL BC ONE SA CYPHER

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PHOTOGRAPHED BY TYRONE BRADLEY FOR THE RED BULL CONTENT POOL

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IT ALL CAME DOWN TO THE COUNTRY’S TOP 16 B-BOYS THIS JULY WHEN CAPE TOWN’S B-BOY BENNY OUTBATTLED HIS FELLOW COMPETITORS TO TAKE THE RED BULL BC ONE SOUTH AFRICA CYPHER TITLE. Lansdowne’s Club Fever played host to South Africa’s most talented B-Boys in a head-to-head battle to see who took this year’s Red Bull BC One South Africa Cypher title. Chosen from four city cyphers, the B-Boys had to prove they had the technique and originality to compete in the competition. It was eventually Alfred Burgess aka b-boy Benny who came out on top.

With his almost perfect execution, strong repertoire of power moves and unique flavour, he stood out in the final against b-boy 9-ether. ”It’s a great feeling to be able to take the title - and to able to win it for the third time, even better! I’m not a man to speak much.

I like my dancing on the floor to speak for me and that’s what I did tonight.”

As part of the judging panel, 2011 Red Bull BC One World Champion, Omar Delgado aka Roxrite, was impressed with the talent: “It was good to come back to South Africa. I saw a lot of new faces, some familiar faces as well. I felt the new faces were pretty good actually, and the old faces have gotten better. It’s a sign that the South African b-boy scene is progressing.”

He was impressed with Benny: “He deserved to win tonight - he looked prepared, like he’d been training. He controlled his battles on the way to the final which is important. He took everyone’s moments when they thought they had it. I think he has a very, very good shot at the qualifier.”

B-boy Benny goes on to represent South Africa in the Middle East and Africa qualifier in August. He’s been to the world finals on two occasions - 2005 and 2008.

2013 marks a special year for the Red Bull BC One competition.

Since its inception 10 years ago, it has earned a reputation as the world’s premiere one-on-one B-Boy Championship. The final this year travels to Seoul, South Korea.

Photos from top left to bottom right: B-boy Benny takes out ‘The Curse’ and wins the Red Bull BC One SA Cypher

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HOW VERY

FRENCH

BY GRANT MCDONALD

MAGAZINE

There is a Korean proverb that goes “do not draw your sword to kill a fly.” The French, however, do not agree.

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FRENCH FLAIR ISN’T A THING FOR NO REASON. WHETHER IT’S THEIR FOOD, ART OR FASHION SENSE, THE FRENCH HAVE ALWAYS HAD A BIT OF A PENCHANT FOR FLAMBOYANCE. INDEED THE WORD “FLAMBOYANCE” IS DERIVED FROM AN OLD FRENCH WORD WHICH MEANS “TO BLAZE,” A FACT THAT MAKES IT MILDLY SURPRISING THAT HALF OF FRANCE HASN’T ALREADY SPONTANEOUSLY COMBUSTED. So picture it. The scene is 19th century France. There is a woman, a group of men vying for her attention, and a bottle of wine; so far nothing particularly out of the ordinary. But when you consider that the woman is attractive, the men are French and the wine is champagne, suddenly the situation becomes a little more prone to ostentation (another word derived from old French origin). Throw in the fact that the men have swords and voila, the sabrage is born.

As the story goes, the attractive woman happened to be the rich Madame Clicquot and the men were soldiers in Napoleon’s cavalry. I don’t know exactly how it transpired that one of the men decided the best way to open a bottle of bubbly was with a weapon of death, but I can only imagine. It probably started with a few civilised glasses of champagne, with everyone acting most genteel (from the French “gentil” meaning “well-bred”). Before long, one of the soldiers sidled up to the young widow and told her how magnifique she looked. She giggled coyly.

Not to be outdone, another soldier approached her and whispered a line of romantic poetry in her ear. She blushed.

Yet another soldier showed off some fancy dance moves and she applauded heartily.

One by one the men took turns in winning the favour of the lovely Madame Clicquot until one of the soldiers, twelve glasses of bubbly down and completely out of ideas, drew his sword and whipped off the head of a champagne bottle with a deft swipe of his sabre. Such a display of boldness and theatre would have probably shocked the lady, setting her heart aflutter with excitement and delight. How very French.

French flair has been delighting and shocking the world for years. In France they do things differently, and they do it with

such brazen confidence that the rest of us can’t help but be impressed. They have brought us champagne and cognac, frog’s legs and escargots. They have left an indelible mark on the art world and have been influencing fashion trends since before the days of Coco Chanel. A lot of French contributions to the rest of the world have come about precisely because of their joie de vivre, and I for one am grateful that they are just a little bit over-the-top.