MUDL Magazine - Issue 5 by MUDL Magazine. Mixology Released

Qtr 3 2012 Regular Price R39.95 (VAT incl) Special Offer R20.00 (VAT incl) ISSN 2224-9109

Brandy

How to make a Brandy Blazer with

Cocktail

Recipes

Yolandi Malherbe

Spirit Spotlight:

Nambitha Restaurant

Fine Brandy. By Design

Leanne Davidson In Question

Ekasi Style Bar

Flair Competitions Tom Dyer

10 Rules to drink by Gaz Regan

05 QTR 3 2012

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Not for Sale to Persons Under the Age of 18.

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O N D I S C E R N I N G TA S T E

C O C K TA I LS W I T H A V I E W

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

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2 1 0 05 2 MUDL Info

8 Letter from the Editor 12 Social Media 14 Subscriptions 15 You know you want it 16 Industry News South Africa 20 Industry News International 124 MUDL Directory

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

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Dear MUDL’ers,

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I write this letter ahead of our 5th issue with a great deal of pride. Not only am I pleased with this release of MUDL Magazine, but most importantly I’m a proud South African. There is a lot to be proud of in this country at the moment. On a sporting note alone it’s been a great year so far, with a successful Olympic campaign and an even better showing at the Paralympics. Our cricketers also momentarily took the top spot in all forms of the game, Bafana Banfana fought well in a 1-0 away loss to Brazil and the Springboks… the Springboks put in great performances during the singing of the national anthem. On a more bar-related topic, this year saw South Africa compete at the prestigious Diageo World Class Global Finals in Rio de Janeiro, and MUDL was there to watch Brent Perremore perform ably against 38 other countries. SA also had representation at this year’s Tales of the Cocktail in New Orleans with the SA Bacardi team heading over there to soak up knowledge from some of the cocktail industry’s luminaries (as well as impart a bit of their own, I’m sure!). In this issue we delve quite heavily into a spirit that forms part of our national heritage. 2012 marks 340 years of brandy production in this country, and over the years it’s firmly established itself as part of the local liquor landscape. We’ve all partaken of this fiery spirit at some point in time, most probably in conjunction with cola as a mix that has become as South African as biltong and braais. The amazing thing is, despite its popularity, we’ve found that most of us are completely oblivious to the esteem in which our premium brands are held around the globe.

Here is a fact that may astound you: South African brandy is the best in the world. In recent years one South African brand or another has consistently taken the title of “World’s Best Brandy” at the IWSC. Our mature potstills are smooth and complex when enjoyed neat or over ice, and our younger variants lend a fruity vibrancy when mixed in a cocktail. We as South Africans are often guilty of travelling the world before thinking to explore the wonders of our own country first. As much as we enjoy our local brandy, we have only scratched the surface of the variety, versatility and quality on offer. So next time you get the urge to investigate the exotic rums of the Caribbean or hunt for an obscure vodka distillery on the outskirts of Poland, do yourself a favour and think a little closer to home. Each discovery will delight you and give you yet another reason to feel proudly South African. Regards,

Ross Shepherd Editor — MUDL Magazine

www.mudlmag.com

info@mudlmag.com

@MUDLmag

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Adore Grace together with the Cape Quarter Lifestyle Village is hosting a series of magical dinner theatre events aimed to mystify, captivate and enchant, and MUDL was there for the opening night. â&#x20AC;&#x153;Mystiqueâ&#x20AC;? is a journey into a whimsical wonderland of theatrical circus acts, fire dancers, stilt walkers, acrobats and magicians, to name just a few.

Bartender Jason mixing it up

MAGAZINE

Visit www.webtickets.co.za for details on the next show.

Gordon

Andrew and Glen

Evan, Grant, Daniel and Ian

Lyronne, Ke rry and Alouette

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barstudios) Simply Pure... (@pure the team at @ ssLive Good luck from @mudlmag @WorldCla purebarstudios!

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get a special edition FlexFit Trucker Cap

MIXOLOGYRELEASED

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ces are you’ve ly ing this, chan ubt you’re wild If you’re read agazine. No do M ur DL U yo M r a fo d foun ovidence d thanking pr u like it impressed an how would yo t bu e, un rt fo od go amazing d you? UDL Mag foun if your next M

reality. can become a m ea dr is th Well, get: incl. VAT, you For just R140 ed price, at a discount es su is y rl …). Four quarte (we are givers ality for less qu u yo ng vi gi . ly to your door Delivery direct erything w down on ev The latest lo ade. aking in the tr moving and sh first re among our u’ yo If l! al t ition And that’s no t a Special Ed ge l il w u yo s ant it). 50 subscriber e know you w le Flex Fit Cap (w will win a bott y subscribers ck lu 5 PLUS dy. of Distell Bran

16 Don’t Drink And Snip. Cut Responsibly

Complete the form below, attach a copy of your ID and post it to: MUDL Magazine, 2C Black River Park − North, Fir Street, Observatory, Cape Town, 7925 or email your details to info@mudlmag.com together with proof of payment (see banking details below). Title:

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Subscription fee: R140 (4 issues)* *RSA delivery only and foreign subscriptions by request. I do not wish to recieve promotional material from MUDL For Electronic Transfers: Name: RW Shepherd Investment Holding T/A MUDLMAG Bank: Standard Bank Branch: Milnerton Code: 051001 Acc: 078244935 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.

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w o n ! k t i u ou want Yo y

WIN a Reserve Brands Hamper Want to win this amazing hamper? Follow MUDL Magazine (@mudlmag) on Twitter and tweet the hashtag #ReserveBrandsMUDL4, the best tweet wins. • The judges’ decision is final and 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. • The prize constitutes 1 bottle of Ciroc Vodka, 1 bottle of Don Julio Reposado Tequila and 1 bottle of Tanqueray No. Ten Gin.

Strike a Pose

Post a photo of you and your friends out and about with MUDL, preferably with cocktail in hand. 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. Tag your photos by the 5th January 2013 to stand a chance. Terms and Conditions:

• The judges’ decision is final and no correspondence will

• • • • •

•

be entered into. The prize is not transferable or redeemable for cash. The person submitting the entry must appear in the photo and own it. By 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. The 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. This competition is open only to residents of South Africa who live in and around the JHB, PTA, CT, DBN or PE areas.

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WIN a party for you and 7 friends at Buena Vista Somerset West! All you need to do is tweet the hastag #VIPparty to both @mudlmag and @BuenaVistaR44 to stand a chance to win welcome gourmet shots, snacks and cocktails for you and your friends to the value of R1500. Easy as that! Terms and Conditions: • Entries close on 5th January 2013 • Prize is not transferrable or redeemable for cash, and is subject to availability. • The judges’ decision is final and no correspondence will be entered into. • Employees of MUDL and associated companies are not eligible to enter. • Flights and transport are not included.

s w e N y r t s u d In rica Magazine

f A h t u o S

AFRICA is set to be the New China

Troy Christensen, chief executive of Accolade Wines, believes Africa has the potential to mirror China’s economic growth in the coming years. “Africa is going to be the next China. As

China’s economy continues to slow, Africa has a great opportunity to become one of the world’s leading emerging economies and a sustainable driver of economic growth,” he said. “The South African wine

industry has the quality, people and the products to succeed, now it just needs to get the story out there in the US and China.” Christensen also touched on the importance of building “brand South Africa because there’s a great brand story there, from the passion of the people and the beauty of the landscape to the fantastic quality to price offering.” Christensen believes both China and the US are where South Africa should be concentrating their marketing efforts. “As for China, there are great opportunities to build brand South Africa there as young wine consumers educate themselves abroad and continue to seek the sophistication of fine wine. There are a lot of incredibly savvy and engaged young Chinese wine consumers out there now,” said Christensen.

SPARKLING SURPRISE FROM ROBERTSON WINERY FOR THE FESTIVE SEASON

The Robertson Winery Sparkling Wines are widely available nationally at leading grocers and retailers, and retail between R45 and R47 per bottle. In celebration of this launch, all Robertson Winery’s products are currently sporting

a selection of fun-filled neck-tags such as ‘Sparkle in her Eye’, ‘A Bubbly Bunch’, ‘Fabulously Fizzy’ and ‘Rising Star’.

MAGAZINE

Robertson Winery has introduced a trio of sparkling wines including Robertson Winery Brut Sparkling Wine, Sweet White Sparkling Wine and Rosé Sparkling Wine. This collection, made by experienced winemaker Francois Weich, is delicious and easy to drink, and offers great value for money.

Bowen Botha, Robertson Winery Cellarmaster and General Manager, commented enthusiastically about the launch: “Based on our success in the market with our sweeter wines and the increasing public demand for wines offering quality at lower prices, we feel very confident that our new range of strikingly packaged, quality sparkling wines at excellent prices will be well received by our customers and will contribute a lot of fun and festivity to the coming summer season.”

Distell strengthens distribution in China The definition of irony: walking into a shop in China and seeing a product marked “Made in South Africa”. Well if Distell has anything to say about it, this is about to become a reality. The South African wine and spirits group has bought a 60% stake in a Chinese distributor to strengthen its position in the Chinese market. The newly acquired CJ Wines will now trade as Distell China, and will remain under the leadership of Rody Wong. In a statement, Wong said: “The partnership with Distell creates the opportunity to accelerate the excellent progress achieved thus far with two of the company’s major brands Bisquit and Amarula.” By showing faith in the former head of CJ Spirits, Distell clearly believes that the right way is the Wong way.

MAGAZINE

New y r ust d n I ica r f A h Sout Donation saves alcohol project

There was a 30 percent drop in FAS community prevalence rate in De Aar, which had the highest incidence of Foetal Alcohol Spectrum Disorders (FASD) in the world. This year FAS chairman, Professor Denis Viljoen, received the prestigious Henry Rosett Award for Outstanding Contributions to the FASD field. It was the first time that the award was bestowed on a person outside of North America. Viljoen, along with the chief executive officer of FARR, Leana Olivier, also opened a FASD centre in San Diego which was modelled on FARR’s own centre in De Aar.

DONATION of R1 million by the South African Breweries (SAB) to the Foundation for Alcohol Related Research (FARR) has saved one of the foundation’s most significant projects in De Aar from closure.

FARR was established as a Section 21 company (non-governmental organisation) in 1997 with a focus on, amongst other things, preventing Foetal Alcohol Syndrome (FAS) through the provision of awareness and prevention programmes, diagnostic services, research, education, training and surveillance. Since then, FARR’s efforts to reduce the incidence of FAS have been globally lauded.

One of FARR’s many success stories is a 28-year-old De Aar mother who, after four miscarriages because of alcohol abuse, gave birth to a healthy baby three months ago after completing the Healthy Mother Healthy Baby programme, supported by FARR counsellors. “SAB has provided financial backing to FARR on a number of occasions in the past, having been also involved in its founding which was supported by the Industry Association for Responsible Alcohol Use (ARA) ,” Dr Vincent Maphai, SAB executive director of corporate affairs and transformation, said. “When we heard that their project in De Aar, which is undoubtedly one of the most successful examples of FAS prevention in the world, was threatened with closure earlier this year, we immediately decided to donate the necessary funds to keep its doors open.”

Fruit and Veg City buys stake in liquor group

Fruit and Veg City announced in September that the Competition Commission had given them the green light to acquire a stake in Diamonds Discount Liquors. Diamonds Discount Liquors is controlled by RMB Corvest and its network spans 40 stores.. “This is in line with Diamonds Discount Liquors’s vision of becoming a national chain‚ and its desire to align itself with a national supermarket retailer - in this instance‚ Food Lover’s Market stores‚” RMB Corvest and Fruit and Veg City said in a statement. According to Paul O’Linn‚ CEO of Diamonds Discount Liquors‚ the new brand‚ Market Liquors‚ will be suitably positioned at the entrances or exits of Food Lover’s Market. SA has one of the most competitive liquor markets in the world and is continually growing in the supermarket retail space.

PRATS AND DE BOUARD TO BRING FRENCH FLAIR TO KLEIN CONTSTANTIA Klein Constantia recently merged with Anwilka Vineyards, a move that is likely to bring with it a subtle infusion of French influence. “The estate already has its own rich history, and I don’t want to change things dramatically here. Hubert and I want to build on its success and improve

Vin de Constance’s quality even further,” said Bruno Prats, co-owner of Anwilka Vineyards with Hubert Bouard. Klein Constantia managing director Hans Astrom agreed that there is still room for improvement with the estate’s jewel in the crown.

“Vin de Constance needs a bit of repair. There’s still a lot of work to be done and we’re investing the time, effort and energy into getting it right,” he said. Prats also revealed that he is planting less Cabernet Sauvignon, favouring Syrah as he feels it has tremendous potential in South Africa.

MAGAZINE CRUZ PREMIUM VODKA COMPANY LAUNCHES CRUZ CANDY and CRUZ CARAMEL VODKA INFUSIONS Cruz Candy and Cruz Caramel, newly launched vodka infusions, have hit the South African premium night club scene with a bang. Cruz Candy and Cruz Caramel flavourinfused vodkas are hand-crafted in small batches through a unique double infusion method, using natural ingredients and charcoal filtered triple distilled premium vodka, culminating in the ultimate drink. Cruz Candy, the rich pink candy-coloured recreation of Candy Floss in a bottle, is a vodka of exceptional quality with a delicately smooth finish that enhances the captivating and delicious candy floss aroma and flavour. It can be served as a

shooter, with Sprite, Sprite Zero, tonic water or soda water. Cruz Caramel is defined by its caramel taste and dense texture. The first-sip flavours of vanilla, toffee and chocolate meld into caramel, finishing off with the desired sweet taste. It can be served as a shooter or infused with a mixer or energy drink. CRUZ CANDY and CRUZ CARAMEL are available at premium clubs nationally and all leading liquor stores including Makro, Ultra, Pick ‘n Pay Liquors, Tops at Spar and Picardi, retailing between R199 and R219 per 750ml bottle (30% alc by vol).

A new addition to the KWV Ready-To-Drink stable KWV SA has launched a new Ready-ToDrink (RTD) version with its premium KWV three year old brandy. RTD offerings, according to the Nielsen Company and Euromonitor International, equates to ten percent of the total liqueur market which is valued at R6.8 billion (250 million litres). With an increase of over 4% in 2011, it is the fastest growing category by volume.

South Africa to host the IBA World Bartending Competition in 2014 At the time of going to press there wasn’t any further information available. Keep an eye on the MUDL Facebook page for news as it breaks.

The expansion into the RTD market forms part of KWV’s plans to grow their market share in South Africa and meet the increasing demand for quality products. “Compared to other brandy and cola brands, KWV3 & Cola is made with the premium three year old pot distilled brandy and despite the better quality is still priced competitively to the others and has the same alcohol volume of 5.6%,” said Garreth Haarhoff, Innovations Director at KWV.

DISTELL BRANDIES TRIUMPH AT 2012 VERITAS AWARDS Distell brandies cast a richly golden glow at this year’s Veritas Awards, garnering five double gold medals, five golds and four silvers. Most of these went to the company’s prestige Fine Brandy.By Design ™ portfolio, many of them already wellestablished medallists on international shows. The hero was undoubtedly Van Ryn’s Collection Reserve quartet netting two double golds and two golds. The Van Ryn’s 10 Year Old vintage brandy and the

15 Year Old potstill were the double gold winners and the 12 and 20 Year Olds, the gold medallists. Other Veritas double gold medallists were Flight of the Fish Eagle, Klipdrift Gold and Oude Meester Reserve 12 Year Old. Golds went to Collison’s White Gold, the Oude Meester 18 Year Old Souverein and Oude Meester VSOB. Those to get silver were Oude Meester Demant, Uitkyk 10 Year Old, Klipdrift Export and Viceroy 5 Year Old.

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Pernod Enjoys Growth Surge

Alexandre Ricard is preparing to take the reigns at Pernod Ricard, and considering the company is enjoying its best growth since2008, it’s the perfect time to do it. The recent reshuffle in a nutshell: Danièle Ricard to become chairman CEO Pierre Pringuet takes on the mantle of vice-chairman of the board over and above his current position

Alexandre Ricard steps in as deputy CEO and COO. In a statement from the group said that the appointments “reflect the board of directors’ intention to see Alexandre Ricard succeed Danièle Ricard and Pierre Pringuet in their duties as chairman and chief executive officer at the end of January 2015, at which time Pierre Pringuet will have reached the statuatory age limit for a chief executive officer.” In the wake of chairman Patrick Ricard’s

death last month, the new leadership structure is set to step in at a time when the company is enjoying tremendous growth. An 8% improvement was recently reported, 17% of which hails from emerging markets and its top 14 brands achieved

a record combined sales of 47.2 million cases, making up 60% of the group’s total. Martell Cognac and whiskies, Jameson, Chivas, The Glenlivet and Royal Salute were particularly impressive.

WORLD WHISKY DAY BECOMES AN ANNUAL EVENT The founder of World Whisky Day, Aberdeen University student Blair Bowman, has announced that the next World Whisky Day will take place on 18 May next year. The first instalment held in March this year drew crowds of over 20,000 whisky enthusiasts to more than 180 events around the world, taking place in restaurants, bars, distilleries, clubs and private homes. Bowman said: “I still cannot believe how much support the first World Whisky Day received. Now that the government and other organisations are getting behind the initiative it is sure to be an even bigger success – which is good news for the whisky industry and good news for Scotland.”

Beer our Guest – Disney In a break from tradition, the Disney’s Magic Kingdom Theme Park has decided to serve alcohol for the first time. But, as with many of Disney’s children’s stories, there’s a catch.

The park’s decision to relax its ban on booze only extends to its new Frenchthemed restaurant ‘Be Our Guest’, only with a meal, and only in the evenings. What’s more, they will only serve French wine and French/Belgian beer. That’s a whole lot of ‘onlys’. Aside from being French, the ‘Be Our Guest’ restaurant also has a ‘Beauty and the Beast’ motif. There is no truth to the rumour that your waitress changes from Beast to Beauty after a bottle of wine…

Employee successfully sues Ambev for being forced to watch Porn Picture it. It’s month end and you get called into your manager’s office…

what I’m saying…”

Manager: “Jones, have a seat! I just wanted to commend you on your great performance in the trade this month. In recognition of your hard work I have a little surprise for you. Me and some of the other guys in management are putting together a little shindig this Friday, and YOU are invited!”

Manager: “Porn, Jones! There will be porn and dancing hookers! See you Saturday.”

Manager: “It’ll be great! There’ll be movies, and we’re bringing in a few, ahem, pros to put on a presentation, if you know

INSPIRE YOUR SPIRIT SALES WITH Smirnoff

Smirnoff has launched ‘#YoursForTheMaking’ in the UK as part of a £7m Western Europe media campaign designed to empower and inspire consumers to create new nightlife experiences. The campaign launched recently with an evocative 60 second new television advertisement. Smirnoff is launching the new campaign in a two-phased approach to both inspire and facilitate innovative nights for consumers. To inspire, SMIRNOFF is teaming up with influential individuals in the UK music and nightlife industry to identify

new nightlife ideas. These ideas will be shared globally across YouTube, Facebook and Twitter, where consumers can share their own ideas using the hashtag #YoursForTheMaking. The best nightlife ideas will then be realised through on and off trade markets with Smirnoff Nightlife Experiments. A bespoke activation package designed for the on trade will make the ideas a reality in the first quarter of 2013, whilst consumers at home can purchase party accessories to help re-create their new and different nights at home.

For some, this might not sound so bad, but when a Brazilian employee of Ambev was rewarded for a good sales performance by being forced to attend parties where he was plied with strippers and prostitutes, he was a little less than impressed. According to a statement, on one occasion he was tied up and made to watch porn while a ‘lady of the night’ performed a dance in his office. After coughing up $US25,000 in damages, the company said that old cases like these (this reportedly happened in 2003/4) don’t reflect their ethos and that the business “preaches respect and values teamwork.”

Pernod Ricard USA is rolling out Olmeca Altos The 100% agave tequila, created by master distiller Jesus Hernandez in collaboration with bartenders Henry Besant and Dre Masso, made its US debut in Chicago and Denver. It has now launched in California and Oregon, with Massachusetts, Michigan and Indiana to follow this month, as well as Austin, Texas and Seattle, WA in 2013. Juli Falkoff, brand director for Olmeca Altos, Pernod Ricard USA, said: “After our incredible success launching in Chicago and Denver, these new markets offer an opportunity to reach a new audience who will enjoy this authentic, great tasting tequila. Olmeca Altos is truly a gem and we look forward to our expansion.”

MAGAZINE

You: “Oh, I was hoping for a bonus of some sort, but a party sounds good I suppose…”

You: “I’m not sure I follow, sir…”

MAGAZINE

ew N y str u d n al I n o i t a Intern Bottle of Remy Martin Louis XIII Black Pearl Cognac fetches £10,350 Prestigious UK based auction house, Bonhams, have just auctioned a rare bottle of Remy Martin Louis XIII Black Pearl for cognac for nearly twice its estimate. The Remy Martin bottle, auctioned on the 13th September, had spent many years languishing in a shopping mall on a luxury cruise liner. A canny South African manager spotted the gem and snapped it up before placing it on auction.

DIAGEO takes Aim at Cuervo (again)

The cognac, which is made up of over 1200 of the cognac house’s finest eauxde-vies aged for between 40 to 100 years, received ‘fierce’ bidding before fetching £10,350.

Diageo is reportedly once again negotiating with the Beckmann family about ownership of the Tequila brand José Cuervo. Diageo currently distributes the spirit but has made no secret of its desire for greater control. When a previous attempt at gaining a greater share of the tequila brand failed, Diageo CEO Paul Wlash was quoted as saying that he would rather “walk away” entirely than renew the current distribution agreement.

Guinness Launches Exclusive Private Jet Service, Guinness Class Guinness recently unveiled plans to surge to new heights as it launched its own premiere class jet service, Guinness Class. The luxury Guinness Class private jets flies from the UK to Dublin every Friday and Saturday evening, promising Guinness fans an infinitely superior alternative to low cost airlines. The inaugural flight took off on Friday 5th October and will run over a limited nine week period, from a variety of locations throughout the country, offering Guinness drinkers the

chance to experience a flight they will never forget. The Guinness Class jet epitomises true luxury with opulent leather interiors, sumptuous surroundings and the very best in customer service. Each passenger is individually catered to by Guinness Class cabin crew, all expertly trained in the art of pouring the perfect pint at altitude. With the on-board bar serving great Guiness and exquisite stout-themed food, Guinness Class passengers will be treated to an unrivalled flying experience.

Heineken moving in on Tiger ThaiBev has agreed to support Heineken in its bid for control of Asia Pacific Breweries (APB) by approving the sale of Fraser & Neave’s 40% share of APB to the Dutch brewer. In return, Heineken has agreed not to contest the shares in the remaining interest of Fraser & Neave, which ThaiBev is interested in buying. Heineken spokesman John-Paul Schuirink said the latest agreement “significantly improves our level of certainty that our offer will be accepted.”

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

MAGAZINE

ew N y str u d n al I n o i t a Intern Glenrothes launches 1970 Vintage Berry Bros & Rudd has released a 1970 vintage of its Glenrothes whisky, the first in a series of single cask whiskies from the 1960s and 1970s called The Extraordinary Cask Collection.There are 179 bottles of the 1970 single cask whisky, which is natural cask strength and non-chill filtered and matured in an ex-bourbon hogshead. Berry Bros & Rudd brand heritage director Ronnie Cox said: “Extraordinary is a term associated with the heritage of the wines sourced and endorsed by Berry Bros. & Rudd. It applies equally to these casks selected for their personality and

excellence, allowing them to stand alone as examples of the supremacy of The Glenrothes bloodline. The first of these is a whisky distilled in 1970 which, in keeping with The Glenrothes’ philosophy to bottle at peak maturity, is now ready to be committed to glass. The anticipation for this release is such that the first Extraordinary Cask is on allocation only.” The whisky comes in a hand-blown lead crystal decanter with a brass plaque and the head of the stopper has been fashioned from the wood of the cask that housed the whisky.

NEW 12 YEAR OLD CHIVAS REGAL BLEND

26 DIAGEO EYES STAKE IN UNITED SPIRITS Diageo is reportedly closing in on a deal with Vijay Mallya for a stake in his UB Group. Talks are said to be at and “advanced stage”, which could allow Diageo the right to appoint the majority of United Spirits’ board, including the chairman. Diageo is said to be looking for a 27% share in United Spirits, and further unconfirmed reports suggested that parts of Whyte & Mackay’s Scotch whisky range may also be

on the table. The two companies apparently considered a similar deal back in 2009 but could not agree on terms. Neither company has made a statement on the matter. A deal such as this would be a huge boon for Diageo, not least because it gives the drinks giant strategic entry to the notoriously difficult Indian market – a spirits market expected to grow to $45bn by 2015.

The new Chivas Brothers’ Blend uses a carefully selected range of malt whiskies including high proportions of Strathisla and Longmorn.

REMY COINTREAU BUYS BRUICHLADDICH DISTILLERY Rem Cointreau is set to pay £48m for Bruichladdich’s entire share capital and an additional £10m of debt that Rémy Cointreau will assume. The addition of Bruichladdich to a portfolio that includes Rémy Martin Cognac, Cointreau liqueur and Mount Gay

rum is expected to give the company a boost in Asian markets. Rémy is looking to capitalise on the premium whisky boom by adding a Scotch to their portfolio, with the Scotch Whisky Association reporting record shipments of £4.2 billion in 2011.

James Slack, the global brand director with Chivas Regal, said: “We are delighted to launch The Chivas Brothers’ Blend exclusively in travel retail and offer a new Chivas Regal product which focuses on our heritage of craftsmanship blended with a modern twist. The result is an ultra-smooth whisky for today’s travellers who are looking not only for brand innovation but also an experience. The Chivas Brothers’ Blend is the ultimate whisky to share.”

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On the 17th of June, Bushmills and Studio 7 launched Dan Shoutâ&#x20AC;&#x2122;s new album Serenading Ghosts. The evening was filled with cosy chatter and the melodies from the band. We were also shown one of their music videos shot in the old casino of the Kolmanskop Ghost Town near Luderitz in Namibia. Danâ&#x20AC;&#x2122;s supporting band

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prese

Kim Klir and Rachel Bewley

Patrick Craig

David Elliot, Kerryn Olivier and Richard Wright

Saxophonist Dan Shout

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On the 19th June the winners of the Regional Finals gathered at the swanky 15 on Orange Hotel in Cape Town to compete for the chance to represent South Africa at the Global Finals in Rio de Janeiro, Brazil. The competition was set up to mimic as close as possible the competition environment the winner would face in Rio. Flip to page pg 38 to read about eventual winner Brent Perremoreâ&#x20AC;&#x2122;s experiences in Brazil as he took on some of the best in the world for the Global world Class title.

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Kelly John Bower and Johan von Backstorm

Alex Farnell Jen Su Chantelle Horn

One of the pretty speakeasy hostesses

Shanaaz Mukuddem and Jovah Harkhu

Ikki Mbele and Calvin Foyle

Warren van Buuren, Jamiel Gamiet and Lawrence Murchan

Hedley Young, Yolandi Homan and Thambi Sibisi

Nick Cooke, Paymond van der Salm, Eric Dauer and Norman Reyneker

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

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??? On the 1st August 6 finalists of the 2012 Patrón Tequila Competition gathered at the Jackal & Hide in Kloof St, Cape Town, to battle it out for the grand prize – a trip to the Patrón Tequila Distillery in Mexico. There were three rounds: Round 1: The competitors had to make a classic cocktail variation of either the Margarita or the Cosmopolitan using Patrón Silver. Round 2: They each had to make their bar’s signature cocktail with any Patrón product. Round 3: Was a mystery box round where they were given a box of ingredients which they had to combine with any Patrón variant to create something special.

Eventually it was Chaz who emerged the winner. Look out ??? for an account of his trip in a forthcoming issue of MUDL Magazine!

The judges deep in thought

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The six finalists were Gert Krugar Basson (Attic Bar), Ranganai Lynette Chimwayi (Mythos Brooklyn), Joann Krugar (Odd Café), Chaz Malan (Casa de Sol), Richard Adiambo (The Grand Beach Café) and Gareth Shippen.

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Battle

It would be remiss of me not to broach the subject of this issue of MUDL; that is to say brandy. Whereas there will always be a place in our hearts for the legendary “double”, it seems now is the time to reinvent the proverbial wheel. This sentiment bleeds nicely into the technology sector at the moment, where reinvention, transformation and risk-taking are all coming together not only to ensure larger market shares for those involved, but in the case of several of these huge conglomerates, ultimate survival. Today Apple stands alone on its lofty dais, but one slip-up and the resulting tumble will be monumental, as waiting impatiently in the wings to claim their spot are both Google and Microsoft, each reaching way outside of their comfort zones to rein in the Cupertino forerunner. Blackberry on the other hand continues to fall by the wayside, with RIM counting on one last valiant roll of the dice and Blackberry 10 to keep the company solvent. It’s essentially a relaunch of the BB OS, with more radical changes than we’ve seen before finally attempting to bring it up to the same standards of Android, iOS and Windows. In true Blackberry style however, they persist on flogging a dead horse when it comes to device development, and the BB 10 launch devices will continue to come with a hard keyboard option. It’s a war out there. Bloody, no. Brutal, yes. Shameless, you’re damn right. The big three and their free-falling cousin are at loggerheads; fighting in the marketplace, fighting in the courtroom, and fighting their way directly into our homes and offices. There are hard times ahead for some of these companies, but for now, as consumers, the candy has never been brighter, shinier or tastier.

Today Apple stands alone on its lofty dais, but one slip-up and the resulting tumble will be monumental, as waiting impatiently in the wings to claim their spot are both Google and Microsoft

Project Glass

Google Nexus 7 R2900-00 (8GB) or R3600-00 (16GB) (Both Wi-Fi only) After two successful collaborations with Samsung on the Nexus phones, Google have stepped out on their own with this 7-inch tablet. The jury never left the room for this one and it has been universally touted as a huge success, harnessing a smooth-asbutter Android 4.1 (Jelly Bean) OS and combining it with quad-core processing hardware to all but eliminate any real competition from Android powered tablets. iPad killer? With the smaller 7-inch screen it’s hard to compare these worthy, yet different, opponents. www.expansys.co.za

A glimpse into the future, or passing fad? Whichever way you see it, Google glasses are heading our way, for better or worse, sometime around 2014. Project glass is Google’s incursion into the science fiction world of wearable computers, where a transparent AMOLED display in front of our eyeball will mimic all the wizardry we’ve come to expect from the most modern smartphones. It is likely to run an Android OS, with both voice and motion sensors being utilised for navigation. Is this augmented reality a technology we’ll wonder how we ever lived without, or Google’s coup de gras when it comes to targeted advertising? Only one thing is certain - we’re going to look ridiculous!

It’s a war out there. Bloody, no. Brutal, yes. Shameless, you’re damn right

Microsoft Surface

Acer Aspire 5600U Price unavailable at time of press

MacBook Pro with Retina display R22 000-00 plus First came the iPad with retina display, now comes the MacBook Pro with retina display. Unlike the iPad however, they’ve beefed up the specs on the MacBook to go beyond the mere running of the super hi-res display. Far beyond! To go into everything brilliant about this computer would take more than these few paltry lines; suffice to say that if you are one of the few people able to afford this computer, it would be money well spent. For everyone else, take a loan, beg your parents, rob a bank. If all fails, shed a tear and move on with your life, quietly knowing you’re worse off without it.

Finally some glamour in the PC world. The 5600U is not only the most beautiful PC on the market, but is also the perfect conduit for the imminent arrival of the Windows 8 OS. The full HD, 23inch edge to edge, ten point multi-touch display and wireless mouse and keyboard will have you whizzing around and navigating the Window 8 live tile system in no time. i3 or i5 Ivy Bridge processors, 20GB SSD and up to 1TB HDD combined with a Nividia GeForce GT630M graphics will keep this machine humming, even if you can’t hear it.

Microsoft hardware. The term seems to border on oxymoron territory, but here it is in all its glory. The Surface is Microsoft’s first foray into the tablet market and with a magnetic screen cover that doubles as a fully functioning keyboard, a built-in kickstand and the ability to run Microsoft Office, it seems likely to be a successful one. It will come in two varieties, a Nividia Tegra-chipped Windows 8 RT version (Microsoft’s version of iOS), and an Intel Ivy Bridge Core i5 Windows 8 Pro version. Hardware specs are still vague with regards to screen resolution and 3G connectivity, but memory will range from 32GB to 128GB. www.microsoft.com/surface

www.acer.co.za

www.apple.com/za

iPhone 5 vs. Nokia Windows 8 Phone September is expected to see the two most anticipated launches of the year from Nokia and Apple. The Apple rumour mill has been turning for quite some time now, but Cupertino has kept its lips tightly locked throughout. All we can speculate, with the iPhone’s release imminent, is that it is likely to have a larger screen to enable a maximised 16:9 display, a quad-core processor and a slimmer body (with the 30-pin adaptor downsized to accommodate this). If the adaptor does change, expect to fork out on a converter if you don’t want all your docks to become obsolete. In the other corner we have the Nokia Windows 8 phone. We can assume this Windows 8 toting variant will be very similar in appearance to the Lumia 900, as the desirability of that particular model was negated only by some rather standard innards that Nokia are expected to drastically upgrade with their latest release – coming one week prior to the planned launch of the iPhone 5. www.apple.com/za www.nokia.com/za

MAGAZINE

Price unavailable at time of press

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weto eatery, Popular upmarket So serves soul Nambitha Restaurant, ch of a la food recipes with a tou nue and the carte. A great music ve cheons, it is ideal spot for Sunday lun akazi Street located in historical Vil in Orlando East. Nambitha first opened its doors 12 years ago at a time when upmarket eateries in Soweto were just about unheard of. Since then it has flourished, earning the mantle of Most Popular Restaurant in Soweto in 2003. Nambitha has become a hit with celebrities, frequently hosting luminaries like Bobby Motaung, Parks Tau, Richard Branson and recently the Archbishop Desmond Tutu for the celebration of his 80th birthday in Soweto. Mama Vilakazi is the person behind the wide variety of delicious food that can be found at Nambitha, and is a big reason for the success of the business, according to founder and owner Khulani Vilakazi. As she ran the kitchen for the first three years, the menu is almost entirely her creation with her flair in the kitchen getting her recognition from the Department of Tourism, who sent her to Scandinavia to teach the locals how to prepare South African meals.

A Family Affair

One thing you will already have noticed is the prevalence of the name “Vilakazi”. Nambitha Restaurant is located at the top of (you guessed it) Vilakazi Street, named after the revolutionary BW Vilakazi (Khulani’s Grandfather) who was the first black South African to earn a PhD, and Jabu Vilakazi (Khulani’s Father), one of Soweto’s greatest philanthropists. The restaurant not only serves as an eatery but also as a monument to the legacy the Vilakazi family.

Khulani Vilakazi founder and owner

The saying “entrepreneurs are born” rings true for Khulani Vilakazi who has always had a flair for business. Starting his first enterprise at the tender age of seven selling sweets and doughnuts in primary school, it seems he was destined for prosperity. The Soweto-born trailblazer continued to venture into other business endeavours right through to the end of his schooling and beyond. By 27 he had set up various businesses which ultimately led him to launch his brainchild, Nambitha Restaurant, in 1999. Driven by his need to prolong his forefathers’ legacy, he moved Nambitha to Vilakazi Street in 2003. “The opening of Nambitha was not an overnight success, but rather a continuation of the family legacy,” says Binda, as Khulani is affectionately known.

Khulani “Binda” Vilakazi

The saying “entrepreneurs are born” rings true for Khulani Vilakazi who has always had a flair for business.

“Ordinary people who achieve the extraordinary, regardless of their situation, inspire me,” continues Khulani. A visit to Nambitha Restaurant and a taste of the wonderful food and atmosphere will reveal that there is nothing ordinary about the Vilakazi family.

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The three original owners of Hoo haa, having all worked in the hospitality industry for quite some time, were reaching the stage in their lives where they still wanted to go out and be social but felt that the crowd at their favourite venues were getting younger (because they certainly weren’t getting older!). So with this in mind, Paul, Renee and Jason set out to create a venue that catered for others like themselves; a relaxed social vibe with fantastic food, amazing drinks and friendly, knowledgeable staff. But what were they going to call their new spot? For a while the owners couldn’t decide on a name. Then the movie Scent of a Woman came out and, for some reason, the main character’s catch phrase just stuck. As far as a theme goes, a little peacock silhouette features on all the menus, marketing and promotions, and is on the custom-made wallpaper as well. The bird motif is carried through on the cocktail menu, with all the drinks named after birds, especially those with funny names. Examples include the Blue Footed Boobie, the Fluffy Backed Tit Babbler and the Spangled Drongo. There

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is also a bird cage at the end of the bar and the image is featured on all the wine glasses. Set up-and-back from the Chapel Street strip in Melbourne, Hoo haa is a sanctuary designed for opulent eating and tasteful drinking. The venue is modern in design, using recycled timber surrounds, modern wallpaper, clever use of recycled wares and a well-designed restaurant and bar, which is big in size but retains intimacy. An expansive terrace area towards the back

Set up-and-back from the Chapel Street strip in Melbourne, Hoo haa is a sanctuary designed for opulent eating and tasteful drinking. of the venue is heated in winter and sundrenched in summer, providing a casual dining and drinking atmosphere for patrons. When laying the initial designs for the venue, the owners wanted to create a space that promoted social interaction, but also included cosy areas for a private dining experience. This was achieved almost effortlessly with the large lounge area

Hoo haa’s Signature Drink:

overlooking Chapel Street that can hold large standing functions, and the inviting booths that provide seclusion from the rest of the world. Hoo haa has been open for close to seven years. During this time there have been many changes, with each adjustment combining to make it what it is today. Paul Kasteel, one of the three original owners, is now the single director of the business, and it is his passion. Hoo haa is a place where you can drop in for an afternoon drink outside on the terrace or evening cocktail in the lounge, enjoy the intimate booths or get a whole crew together for a party. Hoo haa provides a space where you can come and eat great food in a casual environment and kick on till 2am in the morning to DJs with your friends, hidden away from the crowds of Chapel Street. The venue provides a relaxed and enjoyable atmosphere that cranks it up a notch on Thursdays, Fridays and Saturdays. Sitting down to a meal at Hoo haa is a memorable experience, as although the tables are set with linen napkins and etched

Ingredients:

Catalina

30ml Raspberry puree 20ml Lime juice 6 Mint leaves 15ml Sugar syrup 30ml Bacardi White Rum 20ml Bacardi Gold Rum 10ml Aperol Charge with ginger beer

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wine glasses, it is still a place that does not take itself too seriously. The service is of a standard you would expect in a high class restaurant, but does not contain any of the pomp and ceremony of fine dining that can sometimes make patrons a little uncomfortable.

MAGAZINE

Hoo haa is a place where you can drop in for an afternoon drink outside on the terrace or evening cocktail in the lounge, enjoy the intimate booths or get a whole crew together for a party.

Hoo haa is also not the sort of place you want to leave straight after your meal. On Friday and Saturday nights a DJ plays from 10pm, starting with lounge style tracks to help get you in the mood whilst sipping on a few after-dinner cocktails. Later in the evening, you may find yourself on the dance floor dancing to soulful vocal house music. Hoo haa has everything covered for a brilliant night out, whether it be with a group of friends or an intimate evening for two.

Gu G

By LM

LMG is South Africa’s definitive, monthly, live music guide and independent music interest magazine - distributed free of charge across the country at over 200 locations.

Shotgun Tori

8. Greatest rock ‹n› roll moment so far?

Guesting with Southern Gypsey Queen at Oppikoppi 2012 in front of a crowd of thousands. Waiting backstage with Shadowclub, The Black Cat Bones, Tidal Waves, Tamara Dey. Epic.

1. Who is Shotgun Tori?

An alt/folk singer-songwriter with dirty feet who exchanged her convent school uniform and SA’s concrete city (you know the one with all the purple trees?) for jeans and the open road. She’s a creature who feels too deeply, transmutes the feelings into music and then pours it out on stage, shinier than when it came in. Like alchemy.

Magazine

2. Why should we listen?

Strong, husky, “road-worn” vocals that wake up forgotten bits inside of you. Lyrics that don’t pull punches. Acoustic guitar. Music that gives you goosebumps and makes you wanna copulate. 3. Who do you think you sound like?

Have been likened to Marianne Faithful and Janis Joplin.

9. Hobbies? Interests? Perves? Peeves?

Cash.

Hobbies: Video editing Interests: Tattoos, touring, music, metaphysics Perves: Kind eyes, big hands, good whisky and quiet places/people that make breathing easier Peeves: Apathy, and being told what to do

6. Local props?

10. Are you online?

4. What’s up with your band name?

An early morning, in bed with two men and a woman... (not as dirty as it sounds) talking about going to an event as couples, when one of the guys hollers «Shotgun Tori». It was only years later when I thought I was going to die (long story) that I realised that it was time for me to «Shotgun Tori» and do what I was born to do: tour the world and make music. Hence the name.

5. Who/what stands in your way of fame and fortune?

The Black Cat Bones, Matthew Van Der Want, Rambling Bones, Vusi Mahlasela, Karen Zoid, Shortstraw and Peachy Keen. 7. If you could share the stage with anyone, living or dead who would it be?

Leonard Cohen.

www.facebook.com/Shotguntori www.twitter.com/Shotguntori www.soundcloud.com/Shotguntori 11. Any famous last words?

Every stage there ever was, I want my bare feet to touch. Let’s meet on one of them?!

UP THE CREEK WITH A PADDLE

RING IN THE NEW YEAR RIGHT

31st January - 3rd February 2013

28th December 2012 - 1st January 2013

Situated on one of the most beautiful festival locations in SA, Up The Creek takes place in Swellendam on the banks of the Breede River. The beauty of this festival lies in the mandatory nature of each band having to rehearse and perform collaborations with other artists. Stand out moments from this year included Piet Botha and Taxi Violence’s lead guitarist Rian Zietsman covering Nine Inch Nail’s ‘Hurt’ and Black Cat Bone’s lead singer Kobus de Kock joining rock ‘n’ roll devils Shadowclub for a very unique version of their track ‘Sex Toy’. Up The Creek boasts three stages over four days, filled the best local music, comedy and more than your fair share of shenanigans. It is undoubtedly one of the friendliest, most laidback festival experiences you will ever have. www.upthecreek.co.za

Rock The River SA was created out of the need for an alternative New Year’s Eve event outside of the city and is fast becoming Cape Town’s premier New Year’s destination. An attendance of RAMfest proportions descended on last year’s event. On the main stage Gutterpunks Half Price and rockabilly darlings Peachy Keen played to a crowd who were boogying like drunken relatives at a wedding before skapunkers Hog Hoggidy Hog brought in the New Year. Local rock legends Fokofpolisiekar also had one of the standout sets of the festival. This year Rock The River SA has upped their game as far as facilities are concerned with the addition of various entertainment areas, three live music stages and one electronic stage, all kitted out to the hilt. Look out for Heart Break Hotel’s luxury camping option too. All in all over 200 live acts – including bands, comedians and DJs – will grace the stages of Rock The River SA and you’d be a fool to miss out on even one. www.rocktheriversa.co.za

Photo courtesy of Flyinghorse Photography

g i G ide

MAGAZINE

e n n a Leavidson

in stion Que

Magazine

By Grant

McDonald

Leanne’s

Signature

Creation

Dolly DayDreamer Method: Stir and Strain ingredients into a coupette that has been rinsed with absinthe. Spray lemon zest across. Glass: Coupette Ingredients:

40ml Gentleman Jack Whiskey 10ml Chambord 25ml Stout Beer 3 dashes Fee Brothers Bitters Absinthe rinsed glass

Garnish:

Lemon zest

My one piece of advice would be, don’t run before you can walk. Be a barback before you’re a bartender, and learn how to bartend before you create cocktails.

and clients ar erous B m r u e n k a ining t Sh olo, ga d trainer a e a chance Le o go s a m t le o gave xtend ing a Cream becom his period als ending and e t All ith the puted w t T a r n a t l. b io o in t re Scho h a st k into onjunc highly cktail ble bac S whiskey wit e in c ed on to the b o u a c n d e y o v t U v a st m rest in b, I mo egree to boo ardi ment my inte s. Nightclu ntures chain ating with a d don supple the Bac o t e t g ’ n n u n e a in to join ; I o d V L d id L a d m n r d r g e a o a e g h e t t t in r it T c r S e iv d a a L into b Leeds, her. Aft alism I move V with no s appro nds Training ed t t a r y ked o in o u w g o j f I y n lo g ls 0 it e skil Havin In 201 nivers uch I aven’t ders, n Bra t journ nt in Music T e Living u s h a s m a f a m c d o r , d w n o s a a o t F s h ail y lea of th ance in bro eek placeme the co Brown realise reating cockt . into the ch ists of industr ed. No to one ng to ra4w ests s ferred sh ped at moving o s u n and c u f , g n m o p s n a u c take lo h r k j o g t it d m in I in n r a up d b, (joy). e had w s in Lo ing role. The Te onstantly be e as we tailor lu y b e . c a k is o p c t h d a c mixing t e b n c t Train st pac es fra the cha g I’m the sam and venues. rmanen ly preVentur artender and nic, fa well as ensurin rogramme is g d a pe is was an ico ils were main uick B e r is p d e a f rtendin g distilleries g r f e a e o in b H q ig ta a train TV. Th I was nts of itin , e Tiger T ugh the cock be a bloody ped ic is s s t m V n one s u e ! u le M p j o e ap o ho ap re all d ut I rld of bad to for all As it h and alt ou learned t f beer de-c The world a as trying aren’t the wo some job, b didn’t! I s e in h ip t h r o t y f it . o ) s e as Th awe well job w g- so I record mixed, r (15 bottle ung are or the rch, as bly an s until rtendin ever , was a de in far fl me of resea in the quest f undenia nt to stop ba ouple of year was barten onds, I think the best I’ve erie a s n c wa d f ktail ec way I in the didn’t s a week for a camara in 10 s e was one o r of coc ue the bartend numbe d drink! er day ing the bar teams. ed to r h y y 7 t o n r t la a a m id t p d a d s e is e t d t t mixe I decid y clock us Lab with, in grea d a huge perfec my bod . Eventually t the infamo day: worked ou’d expect n place it o a l g o b y y o in o is e j t h s h T trea s a sc ing a empha i n g , day wa ts and e, land fulltim ondon. Every , new produc into train t n s L e il y , a a w o r t h k o h o f c S ic o in wh da wc tty way include ces, ne id pre d I new fa hods. It also a long nly e r e UK h e w t h o e t new m competitions to represent to not i n g n il o v a . t g o p k r u in c go co ld C imp I but cluding ail Wor ent, well, in Below Cockt skills, g anagem se in in 2 M 4 iv g e t h t o a u t o in also and Townh up a e my h ees th r bar, Trying o Lab’s siste and training employ t this t as an g tha moved idge, buildin at training w eak sense more r r h b e t b s b a t ade Knigh owing could a part re. Kn o explore, I m e t h s u j m a t te d than I wante b. avenue time jo g in n ope After

MAGAZINE

’s Bio anne

ou see istake y ou’re m g in r y ost gla n you is the m rs make whe t a h Le W e Q e her bartend , we’re that cocktail e town? out rum ors, we also b 39 a h n mistake t r to lea out on rticular ething they -operat elopment, a t x p n e a a ll w a h c v e u m r e o you a m d s o e ’t is u s s ! As w r men r service, a A It’s notet nders make as nity bartenders cdarnink g. for you ns that cove r a ustome ns such as e s amazin us c io s d s n d e u n s o a s I see ba better. So m than on do vario travel e sessio service e o k o t h e more le with their f o t d y k o p a t s it ld u e n d m t o u b u e ) t o u b e r o c o a e b p t o r s a p d t o t e r r n p n omfo the m ’t wa ir bar, Q The toell us a bit moed. Does one sta (or don . If they are c yout of the hing well as flavour. ? e it e is im s la e t v tc nd Plea ’ve e to at a tim ipes and the ecessary. Wa hind taste a ries you from tim e r c n h e a t e n b b r f u distille ular? t o d k k if n drin a perk dd sh pletely still te nd quic ir in partic finitely on a plane r the o orked Do you is com o are fluid a tion with the e d Q fo is e r p h a t u rs wh s still ving w and interac e ry visits mean hopping u’ve not y a t d a h le a n il e e lw t r t r, a r is g e A D hey tend to rld yo A I amthe bar, howevly on weekends back bahe bar, and show a joy. the wo an whiskey t t d d ts, ick ic job, as area of r e n a e m v behind 10 years soli A is indee g a ixologis py to k itin ing guests, r an hap hing rubbish iring m essee g n e h p n t v s and vis before. Visit n a o e e r T r r o fo m tc and tip fo uctio o s, I am drinks tini, wa ad one been t s in Kentucky to how prod ious evening fa with a Mar at bars with If you h it be? ’t Q in ar rie v t le e h e il h o r ig t t s s ! g be, don is t in d on the , or visiting t would re. would f by me s affec a e o e re assive h e h u t d m fo w ic a iq e t v e n b a u d t n h s me ies o n tec arback tend ce of a televisio red for me, in e whisk turatio illeries r one pie n walk. Be a b es! Do a u u y b d o M o p r t and ma and Tennesse oodford dist had A u g ow ca bein id yo om W ns re you learn h ow to u’ve pa s we dote fr s and bourbo run befo artender, and ails. Know h you ugh, yo eresting anec with us? Daniel’ interesting a ith their o k n c e t b a e k J ir a c Q Fa funny or int ou can share The s befor larly sions w isiting ate co you’re particu and Q&A ses V ou cre nd the classic en you do y y . a s s r y e e m r a v le o d a were il fo t s h g be sa ies fr d wh tasting ster dis ealed to my rtendin logist, he basic urs, an ny stor private tinguished ma your ba make t nt with flavo s as a mixo i app are ma s shortly after ts m c e r ia fa e is e M h t d r t r e u a in a w im a vo se highly seum o see A Of coeurbar, one of whicghmy 21st, gettineligng exppeerriment with ufl’rae a bartender. iconic ardi Mu g able t the Bac ory geek, bein of such an h x in t o e t fe y a d r . ’t in b n .. ts ist beh rget I was t cele inner h ric documen g shift ipples. don’t fo een ou to I had b on Slippery N ted my evenin loud and his s r c y e a r venu dark bit mer ly fresh as I st as various as if a a brand. It was t order I got w ticular staff at r products is r a r y. a p a b d t g s a ry u r h So many bartenders can’t (or h in e o fi g t p y w u p e g o e o li h r s ll Q Ensureinrly trained to Tualk us briefly tthraining the fo llowing me, as twho all wanted aSmbuca, don’t want to) make more than p fo . . S o a b s .. r wa guys er in are p our jo he our the oup of one drink at a time. If they are will cov art of y d to p ... right into t e t r a for a gr t large p the stuff you s f s! As I did the vomit d at me with o le f comfortable with their drink e p o m ip s o N s looke ... as nt type . usea hit me. The guys . differe ession is recipes and the layout of their bar, a session y n n a m o every s are so next to I did to this is completely unnecessary. A As threterenders and drin.kTs,he Training tesoamif bcinontempt and left. e , a c g b n in , ie s ud bar train to its a ategory tailored s on spirit c u c does fo

ervi ’s int e n n a

Reserve ass

l 12 C Diageo d l 0 2 r o W Programme By Grant

McDonald

15,000 bartenders across 39 countries competed for the title of Diageo Reserve World Class Bartender of the Year. Can you believe an Aussie won it!?

In only its fourth year, World Class has already established itself as the largest cocktail education programme in the world. Each country that is involved holds its own national competition to identify the bartender they think will best represent them at the Global Finals, and this year was the first time South Africa took part. After regionals were held in Gauteng, the Western Cape and KZN, the SA Final took place at the plush 15 on Orange Hotel in Cape Town, with Brent Perremore of Asoka winning the honour of being the first SA competitor at the Global Finals in Rio de Janeiro.

The Global Finals, Copacabana Palace

Magazine

It is difficult to fully appreciate the scale of World Class until you’ve seen a Global Finals. It’s simply colossal. With 39 teams comprised of at least 5 people (sometimes more), plus a large contingent of Diageo dignitaries, independent press, judges, brand ambassadors and master distillers, the Copacabana g to Palace was awash with many of the world’s most nythin e is a spending g a t s esteemed mixology luminaries. And none to the stry. After trenched took e he liquor indu firmly en ixology, were more esteemed than im t y r ve the e he’s on m got e the judges: an in nhattan, d articles ed to hav Gary r his m a

or t f M tion ks an is honou love f ital o f boo recep L If the hortage of cktail cap ive array o life. MUD n a g s co Re on ess Gary there is no er in the h his impr e outlook Dale e , gist, go by of his car er lore wit ibly positiv mixolo volved in d r s n s h ie e e c t r u r in m p d a m ’s pre w heavily , bars an is irre lf in b r. world himse mention h ontributo no ins c s the n. He is l cha o a r t e t t la d o o u e h g n wledg e professio rnational s a re ore ackno him a te th alvat ing, S rking in rsally inventing leading in h e t iv o n n ill r o off U d with re mes for DL w ro” fo hile w f an DeGr m e of MU ated Maest rly age w e heart o e e u h s Dale en credit g progra im T in e last is try. An an n as “ s at an ea een at th awards. nd has b ping train d in the arm a t know sb ink dus se No mixing dr drinks ha cations an view of the in yer of ch broach. r e e r t b develo rants. in la rs ala o or ne bli u ad his characte generous ou care t ndon for for fi us pu lent f tore C resta y e ho re Salva ped his ta is passion es numero ou w of the tru cased in a y subject avoy in Lo ds carry y H d lo f . e lu o v ly c e a S n in or d on an Those is one his w tive It t the ions e r that orelli that Peter rong opin hat frankly position a r’s Guild, his na us caree D r e io st nde oc Pet an ow illustr n and ppy t barm Barte dy kn alrea of passio eter is ha the head cy of the P n g le e , ld d y id e n ilit bu res llowin o h achab ng fo the P d e wh a stro ay to hea appro s someon as well as h it w i a apan ked his w e glitterat And, 30 years, J in r rs t h or tende 992 he w ertained t venue, Ba almos f weight. r a b g t e n o 1 a lot he en ed his ow e Japanes leadin ssion in e e r h t e n e h f h one o the prof tar Bar w tsugo ope spread t is e S e g H to Ueno er enterin he famous In 2008 Hid he world sugo t t ft Hidet Tokyo. A nager of e carving. to travel a s ic acros der and m diamond his mission n e barte is signatur s made it an a h Year is with ive, and h g. F of the tail bars. r e d High f bartendin n k c te o n Bar ’s finest co petitions, style ntinia m a f Arge of Cordob ixology co , and now o r e n e win ner of two ating in m Caribbean im t o e w dic ow This t ry and co- and adju ica and th oyro g r t emad ome coun competin outh Ame r t s E l S h Danie tion in his perience in minars in cations. x li e u ine, instit a lot of e merous s cktail pub u s o fine w He ha nducted n leading c bout business. a ld l ise o r o has c for severa xpert in the tly to the w s t of e has an over t experts im perfec when h ig ll a e write h os s rw ho ritten ions orem alate s shee one w ion and w erica’s f nce posit eir own p e culinary panel’ stil in any of venerat r h h ie ured g Am t t r t c e t in f s p g o m le in u x o d fo r e e r s e t u o s f a n r. j e t n o e h o e u e t g e e h n c n s a e h an T er ev d is ade ten enoug ixology a re. The ve alace. e on St sake, an t and bev s of the tr oving pre humble m b ls O should tion for m here’s mo acabana P ceiving Steve pirits and restauran d member is on rem -going and als s s y f n cia but t e Cop en re bal Fin nt beer, + years o nsumers a His empha in his eas lo appre G s Class, inal was th l, it has be ing past le s 0 d o a . 3 c la t ie ld k C r s d h in is t o u o r o H ld b e d F io r W b st t o l m a r ig r d o g e a o d o W e n h b f o l b d a w a pr Rollin iere ars, 2 Glo empo ting food eshing, an augur der. eadye 201 rica’s prem last 80 ye Disney, the Bardot, a fr the in ing his alr ss barten h t f o r evalu nce is re n Cla ne Ame us for the on, Walt itte ie e win e world ho uly World , Brig s o South exper r h los Th ered h and fam l Jack Hayworth o e opou ravelled t and is a t id e a s d g h a n ia p o a ic D C it M Pa ric g, st telis rrent ica and mixin lis ha roe, R onna, orld’s e cu Aristo , Aristote d cocktail the w ch as Mad arilyn Mon otti. is th atin Amer 9 n 0 a 0 u o M r s 2 r y a , t s in Artu to L guest Elton John uciano Pav spitali vage mbassador iskies. for ho L s, o Sa Stone Diana, and Artur al Brand A luxury wh r n ss e c Regio ribbean fo in r P a the C

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

The Brands

No matter how skilled the bartender, a cocktail can only be as good as the ingredients that go into it, and the mixos had some of the best spirits at their disposal. The Diageo Reserve Brands Portfolio of Johnnie Walker Blue Label Blended Scotch Whisky, Ketel One Vodka, Zacapa Rum, Don Julio Tequila, Cîroc Vodka and Tanqueray No. Ten Gin is defined by authenticity, exquisite craftsmanship and heritage. Each brand was represented by their respective global ambassador or master distiller, giving the bartenders the unique opportunity to learn straight from the source, so to speak. Johnnie Walker Blue Label Blended Scotch Whisky, represented by Global Brand Ambassador Jonathan Driver Interesting Fact: The rare casks used in Johnnie Walker Blue Label blending are truly special; only one in 10,000 contain whisky of sufficient character to deliver its remarkably smooth signature taste.

Interesting Fact: Crafted from small batches, Ketel One vodka is a crisp and sophisticated vodka. A Nolet family member approves every batch before it is allowed to leave the distillery. Zacapa Rum, represented by Global Brand Ambassador Mario Navvaro Interesting Fact: The tropical climate and volcanic soil yield high grade sugarcane and, unlike most rums that use molasses, Zacapa is created from the concentrated first press of sugar cane (or ‘virgin sugar cane honey’) which contributes to its award-winning taste. Cîroc Vodka, represented by Master Distiller Jean-Sebastien Robicquet Interesting Fact: Cîroc comes from a combination of two French words: cime, meaning peak and roche meaning rock. This evokes the Gaillac region which is one of the highest wine growing regions in France. Don Julio Tequila, represented by Master Distiller Enrique de Colsa Interesting Fact: Don Julio is named after the founder, Don Julio Gonzalez Estrada. He revolutionised Reposado style tequila production in Mexico. Tanqueray No. TEN Gin, represented by Global Brand Ambassador Angus Winchester Interesting Fact: Tanqueray No. TEN has won numerous awards since its launch. In 2003 it had unprecedented wins as ‘Best White Spirit’ three times in a row at the San Francisco World Spirits competition.

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

MAGAZINE

Ketel One Vodka, represented by 11th generation Executive Vice President Bob Nolet

2012 rogramme lass P C d l r o W eserve R Diageo Challenge Three: The Competition

Magazine

Over the first two days of this year’s Global Final the competitors were put through four challenges, after which the field was cut to 16 bartenders. Eventually they were whittled down to 10 who qualified for the right to gun for the title in the last of the challenges.

Challenge ONE: Tropical Journey

Create one “Cool Side” cocktail in a certain style using specified glassware and utensils, and one “Wild Side” cocktail with no restrictions on style and glassware.

Who won: Jimmy Barrat (United Arab Emirates) His Cocktails: Cool Side – 1956 Glass: Collins Garnish: Mint sprig, lime wedge and a cherry Method: Stir over crushed ice Ingredients: 60ml Zacapa 23 Rum 20ml Luxardo Marashino 1.5ml Absinthe 20ml Lime juice 45ml Pineapple juice 15ml Grapefruit juice 7.5ml Falernum 2.5ml Grenadine 3ml Maraschino syrup Wild Side – Zacapacola Glass: Rum pipe Garnish: Zacapa flavoured candy floss Method: Carbonated shaker, pour over shaved ice. Ingredients: 35ml Zacapa 23 35ml Zacapacola* * Soak 15g brown sugar in Old Fashioned Fee Brothers Bitters and dilute in 30ml water. 23, Reduce for 5min and add 100ml Zacapa . half a vanilla pod, 25ml sherry and 4 cloves Cook for further 8min.

Challenge Two: Retro Chic Create one “Classic Chic” cocktail based on a specified list of classic cocktails, and one “Twisted Chic” cocktail which should be a unique version of a classic. Who won: Varia Delialian (Lebanon) Her Cocktails: Classic Chic – Bloody Mary Glass: Highball Garnish: Salt & pepper rim, chilli, celery stick, lemon wedge Method: Thrown Ingredients: 50ml Ketel One Vodka 20ml Worcester Sauce 10ml Lemon juice 1 tablespoon Tabasco Sauce 1 dash Gomme syrup 2 pinches Celery salt 2 pinches Pepper 6 pinches Salt 150ml Tomato juice Twisted Chic – My Golden Tie (Mai Tai) Glass: Rocks Garnish: Lime shell, mint sprig, spray of Lagavulin 16 Method: Shake and strain Ingredients: 30ml Zacapa 23 Rum 20ml Johnnie Walker Gold Label 15ml Lime juice 15ml Orange Curacao 20ml Honey & orgeat mix

Hollywood Bollywood Create one bottle serve and one unique cocktail using Johnnie Walker Blue Label and Zacapa 23 Rum, dedicated to a screen legend (fictional or nonfictional). Who won: Giuseppe Santamaria (Spain) His Cocktails: The Gentlemen’s Secret Glass: Coupette Garnish: Lavender flower Method: Stir and strain Ingredients: 40ml Johnnie Walker Blue Label 15ml Pear Liqueur 12.5ml Pedro Ximenez 6 drops Lavender bitters

Dolce Vitae (bottle serve) Glass: Zacapa glass Accompaniment: Smoke Method: 50ml Zacapa 23 Rum served on smoked volcanic rock ice with infused Guatemalan coffee, chocolate and vanilla. Served with Pedro Ximenez and bourbon chocolates.

and the Copacabana Beach on the other. Here Team SA got the opportunity to rub shoulders with industry legends while being served Tanqueray Negronis by Angus Winchester and Barrie Wilson. There are no words.

Team South africa From Durban/Cape Town to Johannesburg. Johannesburg to Sao Paulo. Sao Paulo to Rio de Janeiro. 22 hours of travel later team South Africa reached the Windsor Atlantica Hotel on the evening of Saturday, July 7th 2012. Then of course, we went out on the town. A little local music and a few caipirinhas later, enjoyed responsibily, we finally made our way to the hotel. Thankfully the Sunday was a rest day, which was spent making final preparations for the competition ahead of the evening’s Welcome Gala. It was our first taste of the Copacabana Palace, and everyone was resplendent in white as per the “white chic” dress code. After the introduction of the Retro Chic concept, everyone headed to the Tanqueray Terrace overlooking the pool on the one side

Monday morning and it was game faces all round ahead of the first challenge. Brent fought through an early bout of nerves to produce an impressive Johnnie Walker Blue Label-based drink served in an ostrich shell glass. Later it was time for the evening outing to the Ketel One function where Bob Nolet and his team treated us to a spectacular array of cocktails and snacks. There was also a table full of Ketel One and fresh produce where guests (most of whom were bartenders) were invited to mix up their own concoctions. The next day and it was back to business. Brent, having skipped the Ketel one function the previous night in order to prepare, was on form again, raising eyebrows with his squid ink sour. The afternoon session heralded the Hollywood Bollywood challenge and he took

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

: Challenge Four ry te as M Cocktail

ktail from list of 16 Choose one classic coc , as well as a unique ges jud to make for the sic using a maximum clas a interpretation of s. ent edi of 10 standard ingr

Like a Virgin Glass: Fancy glass Garnish: Rose petals smoked Method: Thrown and Ingredients: 45ml Ciroc Vodka 25ml Verjus 15ml Cranberry syrup ke Dried orange zest smo

(only for the last 10 competitors) Make six well-balanced drink is 8 minutes, all the while ensuring that the judges are entertained with engaging banter. Who won: Shigeki Yoshida (Japan)

Challenge Five: Rio Street Market

(only for the last 16 competi tors)

Given only 30 Real each (the equiv alent of about R140) the bartenders were let loose on a Rio market where they were expe cted to collect enough fresh ingredients to make two contrasting cocktails. Who won: Dennis Zoppi (Italy) His Cocktails: Iemanja Glass: Martini Garnish: Red flower Method: Shake and double strain Ingredients: 45ml Tanqueray No. TEN Gin 15ml Homemade camomile sugar 5 Arruda leaves Rosemary smoke Walk in Brazil Glass: Martini Garnish: Leaves, vanilla, a tonka bean, almond sugar Method: Flash infuse Johnnie Walke r Blue Label with honey, green tea, mixe d pepper and cinnamon in a siphon, then shake and strain.

the opportunity to express himself, drawing a sizeable crowd with a routine inspired by the clichéd clandestine purchase of illicit goods. Even Spike Marchant himself was transfixed as Brent opened his mysterious briefcase to reveal his “merchandise”. That evening we were hosted by Zacapa at what can be best described as a Bond villain’s mansion. It was beautiful, replete with a Koi pond, a tiered garden and what seemed like a million suspended candles. Early Wednesday morning tension was high as all the bartenders assembled at the Palace for the announcement of the 16 contestants who would be qualifying for round two. Sadly Brent didn’t make the cut, despite a strong performance in his latter rounds, showing there really is no margin for error among such strong competition. That said, he did his country proud. In the afternoon Brent took some well-earned time off while the brandhouse mixologists attended brand seminars and watched the remaining contestants go toe to toe. The following day Team SA took the opportunity to take in some of the sights of Rio with a trip up to Christ the Redeemer and a tour of the city, including the Maracanã Stadium, the

Catherdral of Rio de Janeiro (dedicated Sebastian) and the street on which the Carnival takes place each year.

ven: Challenge Se rves Signature Se challenge

gests, this As the heading sug their nders to present rte ba required the . ve signature ser Yin (Taiwan) Who won: Kae : tail ck His Co e Clouds A Walk in th p cu Glass to: Tea SaintDragoneye Garnish: DriRed i o and strained over ice Method: Stirred Ingredients: Rum 30ml Zacapa 23 35ml Reduction* Bitters, old sugar, Angostura * Zacapa 23 Rum, enez and Xim dro Pe , ve s, clo fashioned bitter vanilla bean

In the evening everyone involved in the Global Finals was gathered in the foyers of their respective hotels dressed to the nines, waiting to be bussed to an undisclosed location for the grand finale and the announcement of the 2012 winner. Filing into the courtyard of the venue – which turned out to be military fort surrounded by water – it was impossible to miss the large red throne that stood empty on the stage. After a short while and amidst much fanfare, the 10 finalists made their grand entrance. Spike Marchant then stood up and, in his characteristically charismatic fashion, welcomed everyone before inviting various judges and dignitaries to call out the names of the winners of each of the challenges. When the time came for the announcement of the overall winner of World Class 2012, the words “Tim Phillips from Australia!” brought an end to one of the most memorable weeks a bartender could hope to experience.

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

MAGAZINE

obs (Belgium) Who won: Olivier Jac : ktails His Coc nch Jigger’s Rum Pu (el Presidente) Glass: Cocktail Garnish: Lemon zest and strain Method: Stir over ice Ingredients: 45ml Zacapa 23 Rum 7ml Grand Marnier 20ml Noilly Prat ine 1 table Spoon Grenad

Challenge Six: Against the Clock

By Shaun

Duvet

Magazine

By the time this is published we’ll be in full swing with the Anything Goes 10 Years of Summer campaign, The Jameson Over The Top house parties, the St Yves summer calendar and of course our next international DJ tour with my new business venture, Electric (www.electricmusic. co.za). This time round we are bringing out the one and only stage diving, cakethrowing and crowd-surfing wildcat DJ, Steve Aoki, with Olmeca Tequila.

Over the past 15 years that I have been in this business I have definitely seen some weird and wonderful things; like grown men with mouse heads rocking crowds of up to 40 000 people (deadmau5), to having to build skate ramps as per artist’s riders (Lil Wayne) and so much more. But looking at Steve’s rider has really blown my mind. His list of demands include: 1 X inflatable swimming pool raft 1 X double high queen sized air mattress 3 X large cakes 1 X CO2 air blower with full tank 3 X pair of men’s underwear …and of course enough Cristal for the whole of the Monaco Grand Prix (to spray into the crowd) All of the above is essential for Steve’s mind-blowing performance; a full on 2 hour set of madness that is going to send crowds across the country through the roof, and none of it would be possible without the support of the title sponsor.

Olmeca’s continued strategy to support the EDM generation is spot on and is constantly helping to develop this wonderful world of dance that gets the people going. It is the voice of the youth today. The comparison to live music today and that of our parent’s generation would be Steve Aoki to Jim Morrison, Skrillex to Jimi Hendrix and The Swedish House Mafia to Led Zeppelin. Events such as Tomorrowland and Ultra see these same artists perform to twice the number of people in festivals that would have Elvis Presley & Michael Jackson rolling in their graves. I remember deadmau5 telling me when he was here of something Jim Morrison of The Doors said years ago about the future of music; that it would be controlled by a man with machines. Tomorrowland is a 3 day hedonistic feast of decadence that takes place in Belgium for over 200 000 people. The main stage is a feat of fine art, imagination and design that took 7 months to build and looked like a library shelf from Alice in Wonderland. The world moves fast and today’s music even faster, and in order to stay on top of trends for brands, what better place to do it than from the eye of a superstar with a stadium-sized audience in the palm of their hands? There are tremendous opportunities for brands that understand the scope of the music and the depth of the market the artist controls. Take for example acts like Kanye West and Jay Z; hailed to many as hip hop’s living legends, they have created a glamourized, billionaire lifestyle based on their music. This culture speaks to a predominately urban market, so as a brand wanting to tap into this sector, what better way to do so than through an artist like J or Yeezy? But is it that easy? Some brands think they can just tag onto any artist and expect results. However, it must be remembered that the artist is a

brand too with its own dynamics. If you want a good brand fit, make damn sure that you know your chosen artist’s full history, what it is they stand for and what personality comparisons you share. Why should the artist choose to work with your brand when they have tons of offers from around the world? It is important that you have a clear understanding of how your brand and the artist can work together properly. A good example here is when Absolut released a new drink and approached Swedish House Mafia to do a supporting soundtrack, which then became a full length club track and music video. The video was then stripped down to a 30 second TV ad, illustrating how the collaboration evolved beautifully into a totally integrated 360 degree campaign that tied the artist and the brand together. Another example of this synergy is what we (Electric) have done with Steve Aoki & Olmeca: look out for details of the global competition that we have put in place where producers from around the world get the chance to remix Steve Aoki’s brand new single. A group of the winning producers will then all be flown to Europe where Steve will choose the winning remix and release the record. The winning producer will also have the dream chance of performing with Steve and his label, all made possible by Olmeca. Over time I’ve realised that properties are key and good relationships make the world go round. Properties of mine that you can look out for are some incredible Over The Top Villa Parties (Jameson), A Steve Aoki tour (Olmeca), a full-on amazing St Yves Summer Sensations campaign that will see the hottest parties taking place at the club with top local and international artists (Moet & Chandon, SKYY, Peroni, Absolut, Olmeca, Jameson, Chivas, Belvedere and Red Bull to name a few). And without going into too much detail just yet, there are plans for more festivals and amazing international artists coming out in 2013. If your brand is keen to join the ride, drop a mail to shaun@anythinggoes.co.za.

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T I A F SL

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Not for to Persons Ageof of18. 18.Enjoy Enjoy Responsibly Not Sale for Sale to PersonsUnder Under the the Age Responsibly

e h t g n One i t r s a P o p Ex Fairy

Green

Magazine

By Oscar

Dodd

(Based

eorge

on G

)

Rowley

’s notes

Absinthe is a distilled, highly alcoholic aniseflavoured spirit derived from herbs and the fundamental ingredient: grand wormwood (Artemisia absinthium). It was popular in the late 19th and early 20th century, especially in France, particularly among Parisian artists and writers such as Van Gogh and Lautrec. It is typically green in colour, turning to a cloudy, opalescent milky green (known as the louche) when mixed with water. Historically it was referred to as “la fée verte” (The Green Fairy).

Introduction

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. Imagine throwing the first small stone into a totally still pond. From its epicentre in Soho, London, the ripples spread rapidly, not only through the media, whose comments were often ill-informed, but also the cocktail bar circuit, where the story of absinthe may be more accurately presented. At the same time the imagination of consumers fired, as they experienced absinthe for the first time. For many of them, initial curiosity and a sense of intrigue leads to genuine interest in exploring the place of absinthe in history - a story buried under longforgotten laws, and two World Wars. In 1998, a few works of reference exist on the subject of absinthe, although some are now out of print and hard to find. The best known are MarieClaude Delahaye’s Absinthe – History of the Green Fairy, Barnaby Conrad (1988) Absinthe –History in a Bottle, and One of my favourites, Absinthe – The Cocaine of the Nineteenth Century, a small blue hardback by Doris Lanier, a title which, though perhaps unnecessarily emotive, does

reflect the drink’s physical, social and cultural impact prior the Great War. All these accounts clearly demonstrate how inextricably absinthe became entwined with the culture of France, her capital, communities and colonies, far off New Orleans, and less obviously with Switzerland. Equally clear is that all these are historical accounts, describing the world of absinthe as it was before various bans were imposed against it more than a hundred years ago. Reading about absinthe is one thing. But seeing it, smelling it, tasting it, and finally experiencing it take one both physically and mentally to another level of understanding. Absinthe opens a door in time to a bygone age, bringing to life the heady atmosphere of Paris in the thirty years of decadence and enlightenment which led up to the Great War of 1914. Until now, however, the involvement of George Rowley’s company BBH Spirits Ltd. and La Fée LLP as a key player in the Absinthe Renaissance has not been fully published. They have quietly gone about the business of returning absinthe to the consumer, reshaping and reinforcing it as a category and developing its profile in the market. The aim is to achieve international enlightenment, by challenging barriers and bans, and to nurture respect and understanding for absinthe by educating people about its provenance, classification and styles.

Two main reasons enabled absinthe to catapult from an original cure-all starting late 18th century to the Café boulevards of Paris and Bars of New Orleans following the French colonies – Firstly the French sometimes issued it as a ration to troops in theatre of war and Empire building that were prone to malaria. The high alcohol would also help sterilise water when added, helping against dysentery. Troops returning from North Africa would have a natural affinity towards absinthe, with some brands even showing images of soldiers to encourage patronage. The other main catalyst was Phylloxera: This bug arrived from the USA mid 1850s and started to decimate the vineyards of Europe and especially France. Absinthe is a natural ‘drinking’ substitute to wine when prepared the classic way and, as the availability of wine collapsed and prices rose, people naturally gravitated to absinthe. It took almost 30 years for the wine industry to stabilise, which allowed absinthe time to take its hold on the market. It took the Great War and a series of global bans to finally dislodge people’s love affair with this great spirit, all but wiping it off the face of the earth. The first ban was in 1898 in the Republic of Congo. Switzerland followed in 1910, and the USA in 1912. In 1915, the French also succumbed to pressure from winemaking associations (still trying to regain market share) and public action groups such

as the Temperance League, but the unregulated French absinthe “industry” did itself no favours with low standards of production. Finally in 1932, a referendum in Italy led to absinthe being banned there too. The bans varied in nature with some prohibiting the sale of absinthe, as we discovered in the case of France and her colonies; and others suppressing the use of the active ingredient, Thujone, which was the subject of the ban in the USA. The creation of Thujone is a side effect of distilling Grand Wormwood (Artemisia absinthium – the source of the name absinthe) which is the core ingredient in absinthe. Fortunately the “long sleep” finally ended and The Green Fairy can once again spread her wings. No longer will she be hampered by fading colonial empires as but, thanks to people like George Rowley, she will surpass her former glory and reach every corner of the globe. In the next issue of MUDL we’ll take a look at excerpts from George’s journal as he gives a first-hand account of the first years of absinthe’s return, starting with the launch of La Fée Absinthe Parisienne which, in 2000, restored traditional absinthe distilling to France for the first time since the 1915 ban. Look out for the conclusion to this article in the next Issue of MUDL.

MAGAZINE

A Hundred years of prohibition

the height of absinthe’s popularity in France, 220 million litres of the spirit were distilled a year - a substantial output by anyone’s reckoning. One litre correctly served - that is to say diluted with iced water poured through sugar (other than in the case of Suisse, for which no sugar is needed) produces the equivalent in volume of 40 glasses of wine, which, just prior to the Great War, added up to an impressive 8,800 million servings a year!

BRANDSMITH/OM RANGE 001

??? Advert 34°08`27.72``S 19°01`14.97``E Discovery is everything.

The longer the journey, the more rewarding the discovery. This one’s been a century in the making. The Oude Molen range of limited edition, hand-crafted brandies is a tribute to pioneer and innovator René Santhagens, the father of South African brandy and the founder of Oude Molen in 1908 - true to his traditions, loyal to his standards and faithful to his philosophy of striving for perfection.

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

y d an

MAGAZINE

Br ease l e R

lobally, brandy is the 5th largest category, yet here in SA we are one of the few countries where it is number 1 in the spirits category by volume. 340 years after it was first distilled on our shores (or just off our shores on a ship in Table Bay, to be more precise) it is has become part of our culture, but what do we as South Africans really know about the nuances of brandy? Locally made premium brandy is unsurpassed by anything the rest of the world has to offer, winning many international awards over the years. Although our consumption per capita is as high as any other country in the world, weâ&#x20AC;&#x2122;re only just beginning to realise the high regard in which our brandy is held around the world, as well as appreciate the many types and applications of this adaptable spirit. For many years weâ&#x20AC;&#x2122;ve enjoyed our brandy and cola around the braai or sipped fine potstills by the fire while neglecting to explore the versatility of brandy. Well the tide has already started to turn as South Africans are beginning to recognise brandy for the all- rounder that it is. So prepare for an amber wave of all things brandy as we delve into a spirit that is tightly woven into the fabric of our society.

Magazine

F O Y

y HISTOR d n a r B .com -Expert

By Cognac

Brandy; just the word itself evokes thoughts of the clatter of silver cutlery, the gentle sound of laughter that comes from conversation shared with good friends, and even the pairing with a good cigar as the perfect ending to a meal.

But where did the concept of brandy actually come from? And how long has it been around? There are young brandies, older brandies, brandies that can be called cognac, those that are called Armagnac, Metaxa, Armenian brandy, brandy de Jerez… The list is a long one. And whilst for some types of brandy – such as cognac and Armagnac – there are strict regulations in place as to what products can be labelled and sold as such, there is one thing that all these brandies have in common. And that’s that they are produced by the distillation of fermented grapes.

A Small Country but a Huge Discovery Whilst the knowledge of concentrated alcoholic drinks can be traced back to the ancient Greeks and Romans, brandy as we know it now didn’t appear until the 12th century. This was the time when the very beginnings of the wine and salt trade began to occur in the Charente region of France. Entrepreneurs from various countries were drawn to the area to settle and make

a living, thanks to royal orders to plant vineyards and the excellent transportation options provided by the river system and sea port of La Rochelle. The 14th century saw Dutch merchants travelling to the region to purchase wine. However, this wine was bulky to transport, and the process of distillation was discovered. This meant that the wine took up less space, so more could be transported, with the idea of re-adding the water once the wine reached its destination. The process of distillation was at first a long and complicated one. However, this was soon rectified by the creation of various pot stills in order to shorten the process. The distilled product was named brandewijn – which translated means ‘burnt wine.’ This colourful name could have something to do with the fact that originally distillation was carried out using bare flames as a heat source, or that to test the purity of the distilled wine, a portion was lit. If it burnt away leaving no impurities, then the quality was deemed to be a good one. Or perhaps it was simply to do with the fiery taste… It didn’t take these Dutch sailors long to realise that the distilled brandewijn actually improved with travel and age. They also found that it wasn’t a necessity to re-introduce water to the mix, and that it was good to drink as it was. The name soon became shortened to the term ‘brandy’ that we still use now.

A Worldwide Phenomenon Even without the incredible communication systems that we enjoy today such as the internet, email, texts and telephones, the popularity and knowledge of brandy spread quickly around the globe. Soon it was being produced in many different countries. By the 19th century, the Western European market was dominated by both Spanish and French brandies. Eastern Europe had a thriving production taking place in Georgia, Bulgaria and Armenia, and these were consumed voraciously by the Russian market. The Russians have always loved their brandy. There’s a fabulous fable that during the Bolshevik Revolution in 1917, on storming the Winter Palace, the rioters literally took a week’s vacation from the fighting to gorge themselves on the superb stores of brandy and wine that they found there.

Definitions, Legalities and the Fight for Recognition Naturally, as brandy became more and more popular, various producers and regions soon wanted to protect the names of their products. The early 20th century saw laws introduced that only brandy produced in the region of Cognac in France (along with various other stipulations) could qualify to be called cognac. Much the same occurred in the Armagnac region and also in the Jerez region of Spain, where Brandy de Jerez is produced.

MAGAZINE There are interesting differences between the production methods of the various different brandies. For instance, cognac is distilled twice, whereas Armagnac is single distilled. Brandy de Jerez must be aged in oak casks that have previously contained sherry. Dependant on the sherry they contained, this gives subtle yet distinct differences in the taste of the brandy produced. Other brandies produced from grapes include Pisco (a strong brandy from Peru), Bejois from India, Armenian brandy (which can be of extremely high quality and very sought-after), Lourinha from Portugal, South African brandy (produced in an almost identical fashion to cognac) and American grape brandy (produced almost exclusively in the region of California).

An Alternative to Grapes To qualify as being a brandy, the product must be produced from grapes. However, there are many other fruits that are used to produce what are known as ‘fruit brandies’. Various fruits are used, including apples, plums, raspberries and peaches. Similar to regular brandy, these fruit brandies are typically between 40 to 45 per cent ABV. They can be drunk neat, chilled or on the rocks, as well as used as components of various different cocktails and as a flavouring in various different cuisines. Fruit brandies include Calvados (made from apples and produced in the Normandy region of France), Rakia (made in countries

such as Croatia, Albania and Macedonia and made from various different fruits and nuts, including pears, apricots, walnuts or plums), Palinka from Hungary, Buchu from South Africa, and Damassine from Switzerland (produced from prunes from the Damassinier tree).

Brandy Aging & Labelling Depending on where brandy is produced, there are different methods of aging and, indeed, the labelling of the bottles. For instance, only Armagnac and cognac have a legal regulation as to the age of the brandies used and how they are labelled. However, many brandies use the same terminology to distinguish the difference between various products. Brandies that are not aged at all – typically some fruit brandies – are a clear liquid with no colour. Single barrel aging produces a brandy that is of the natural brown or golden colour that we’ve come to associate with brandy, but in some cases, colouring is added in the form of caramel to mimic this effect. Naturally these will be of a lesser quality than a brandy that’s truly been left to age in the barrel. The other aging process to be aware of is the ‘solera’ system. Typically used in Spain, this is where the brandy is aged in a barrel that’s already had another product inside. This might be sherry, wine, beer or even vinegar, and each will have a bearing on the taste of the end product. The labelling of brandy bottles tends to follow a similar path.

• AC denotes a brandy that’s been aged for two years in a wooden cask

• VS, or three stars, is a brandy that’s aged

for no less than three years in a wooden cask • VSOP, or five stars, is no younger than five years • XO is at least six years old Other brandies might be labelled as ‘vintage’ in which case they will have the year stated on the label itself, and Hors d’Age is a brandy that’s usually more than 10 years old. Brandy de Jerez has its own labelling system:

• Brandy de Jerez Solera – one year old • Brandy de Jerez Solera Reserva – three

years old de Jerez Solera Gran Reserva – ten years old The story of brandy continues to evolve, with the likelihood of other production areas also being given their own status at some point in the future, similar to that of Brandy de Jerez, cognac and Armagnac. Indeed, Armenian brandies in particular can be of excellent quality and rare or vintage year bottles can command high prices.

• Brandy

For us, as brandy drinkers, perhaps the most important thing is to keep an open mind – and of course to sample brandies produced from all regions of the world. Because drinking brandy, wherever it may hail from, is one of life’s little luxuries to be enjoyed and savoured.

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Magazine

Fin

Shepherd

sexy, trendy, tasty, smooth, stylish

MAGAZINE

HOW BRANDIES are MADE The origin of the word “distillation” is Latin, taken from the word “destillare” which means “to drip” or “trickle down”. In basic terms distillation is a process of heating, which reduces the amount of water in a fermented liquid, thereby concentrating the alcohol.

POTSTILL DISTILLATION PROCESS

1. The Grape: After picking, the grapes are crushed and destalked. A separator receives the grape pulp and releases the free-run juice without pressing.

Potstill distillation comprises two The free-run stages and is a juice is cooled batch process. and allowed The first stage, to settle. Very which lasts little SO2 (a between six preservative and eight hours, commonly used involves the in winemaking) distillation of is added. Added wine to low yeast facilitates wine through fermentation into the removal of wine. the suspended solids and a large portion of water present in the wine.

Brandy Base Wine:

Klipdrift Take a trip out to Robertson for a day of brandy tasting at the Klipdrift distillery. Set in a gorgeous area, you can embark on a tour of the distillery, buy a range of Klipdrift goodies, enjoy a brandy tasting or have meal at Brandewyntuin Restaurant.

During the second stage of distillation, the low wine is further distilled and three fractions are drawn in sequence. These are the heads, the heart and the tails. The heads and tails are discarded, while the heart is retained. This fraction is the desired soul of the brandy with all the fruity and herbaceous flavours that form the basis of the character of the brandy.

According to South African law, the heart must be matured in wood for a minimum of three years. During wood maturation, the clear spirit develops its characteristic golden, amber colour. A number of flavour compounds are also extracted from the wood. These impart complexity of taste, a sweet and spicy character that comes through in vanilla, cedarwood, nuttiness, toast, cloves or cigar box aromas. After three years the brandy master evaluates whether the brandy is suitable for further maturation.

The matured potstill The brandy distillate is classified is then according to fullness, bottled, balance, softness and flavour labelled and to facilitate the blending ready to process. These criteria enjoy. determine what type of brandy the matured distillate will be used for. The blending panel define the desired style and taste each component to create the final product from each building block. Finally, demineralised water is added in order to dilute the alcohol strength from 70% alc. by vol. down to the bottle strength of 38% alc. by vol.

light

Fine Brandy . By Design

MAGAZINE

Spot

Column still distillation process

The Grape:

The Brandy Base Wine:

Neutral wine spirit is distilled using the multiple column system (2 – 6 columns).

The spirit drawn off at the end of the column distillation process has an alcohol strength of 96.4% and is odourless and flavourless.

Wood Maturation:

Blending:

Bottling:

After picking, the grapes are Any wine can be chosen for crushed and this process as a neutral destalked. A wine spirit is created. Once separator receives free-run juice is cooled the grape pulp and allowed to settle, very and releases the little SO2 (a preservative free-run juice commonly used in without pressing. winemaking) is added. Added yeast facilitates fermentation into wine.

VAN RYN’S Refurbished in late November 2006, the Van Ryn’s brand home in Stellenbosch is a luxurious and indulgent experience with a 5 Star Tourism Award. It is the home of the Van Ryn’s distillery and represents the epitome of Brandy design and craftsmanship. Tel: +27 (0)21 881 3875 Website: www.vanryns.co.za

Depending on the type of brandy being produced (e.g. blended, vintage or potstill) the neutral spirit may or may not be aged in wood. Spicy character comes through in vanilla, cedarwood, nuttiness, toast, cloves or cigar box aromas, and even chocolate and mocha. After three years the brandy master evaluates whether the brandy is suitable for further maturation.

The wine spirit The brandy is then bottled, is used for labelled and blending and ready to assures the enjoy. perfect balance of flavour intensity for the specific type of brandy being made.

MAGAZINE

n n o i i t e Ques i r r Ca ers d n a S

By G

onal

McD rant

Carrie Sanders enjoying fine brandy in Camp Bay The second factor working in our favour is that SA brandy has won Worldwide Best Brandy Trophies 11 times in the last 13 years, with Van Ryn’s picking up this award no less than 7 times in the last 9 years.

Q I suppose the “brandy and Coke” has been seen by many as the only way to drink brandy. 56

Carrie Sanders has been at Distell for 4 and half years, and is now working on FINE BRANDY. BY DESIGN.™. This is an entity representing Distell’s five premium and most awarded brandies: Klipdrift Gold, Oude Meester, Fish Eagle, Van Ryn’s and Collison’s.

Q In essence, what are you trying to say to consumers?

A That brandy isn’t the stereotype that they have in their minds. We are making people aware of the superior quality of South African Premium brandy and pushing the mixability and versatility of the category. For example Fish Eagle goes really well with Appletiser as a refreshing long drink, and add a few drops of bitters to Oude Meester Demant and garnish with orange, and you have a delicious Franklin (a play on the old Navy drink, the Horse’s neck).

Q What sets South African brandies apart? A Well for one thing, our laws are

more stringent than international laws surrounding the number of times the liquid needs to be distilled, and also the amount of time it must be aged in oak. On top of this, South African laws changed on the 1st August 2012 to further improve the quality of both potstill and vintage local brandies.

A While we appreciate and love this South African staple for what it is, there is so much more to this spirit. The idea with FINE BRANDY. BY DESIGN.™ is to make sure that every experience we create for the consumer makes them less inclined to fall for the old misconceptions, and leaves them thinking, “Wow, I never knew that brandy could taste like this.”

Q So historically, when and how have people usually drunk brandy? After a meal?

A Yes that is the old school perception and another one of the myths we’re trying to dispel. We want to show that brandy can be mixed like any other premium spirit, enjoyed as an aperitif or even paired with a meal. Q What market are you targeting and how successful have you been so far? A

We’re going for the 25-35yr young professionals and they are starting to see that brandy can be just as cool as whisky or cognac. We’ve shifted from tastings that were very brandy focussed to a format that showed brandy’s versatility. We found that people were reticent about even picking up a glass of neat brandy – especially women – so making it more interesting and approachable has worked well for us.

Q What kind of brandy training courses are out there? With so much skill and knowledge within our production team, Distell is a custodian of the brandy knowledge in the country. We collaborate on training programmes such

as the Brandy Certificate, the Advanced Brandy Course and the Fire Water Colab [see page XX], all of which are available to the public. Internally, I worked with Dave Broom, the international spirits aficionado, to develop our sales team’s brandy online training module together with a company called Lobster Inc. The idea with FINE BRANDY. BY DESIGN.™ is to make sure that every experience we create for the consumer makes them less inclined to fall for the old misconceptions, and leaves them thinking, “Wow, I never knew that brandy could taste like this.”

Q The outlook for brandy sounds really positive. Exciting times!

A It is exciting. For me, it is an amazing opportunity and privilege to work on a category that is so important to South Africa and the company. It is great to know that we have the focus and support of Distell to effect positive change and break through traditional boundaries. And they recognise that we’re not going to reach our goals overnight; it’s an on-going process.

Q It’s great that such an established institution such as Distell is being so progressive.

A Yes, they’ve shown great faith by putting a lot of young people in charge of something so important, although we have a few of the old guys with corporate memory and market knowledge guiding us. A few years ago brandy was declining rapidly, but we’ve developed a close-knit team and an environment conducive to achieving results, which we are starting to see those in both consumer trend monitors and volume increases. It’s something special to be part of. Now it’s a great place to be.

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Fine Brandy . By Design

MAGAZINE

Spot

KLIPDRIFT GOLD is a unique blend of superior potstill brandies up to 21 years old that are expertly blended to create a premium brandy with a difference.

MEDALS AWARDED:

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 2010: Silver – International Wine & Spirit Competition; Bronze– International Spirits Challenge; Double Gold - Veritas 2009: Silver – International Wine & Spirit Competition; Bronze – International Spirits Challenge; Silver Concours Mondial de Bruxelles

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.

MEDALS AWARDED:

Potstilled FLIGHT OF THE FISH EAGLE is double-distilled and then aged for three years. No additives and no preservatives are allowed to contaminate this completely natural production method, ensuring the brandy taste is perfectly refined.

MEDALS AWARDED:

2012: Silver - International Spirits Challenge Silver Outstanding – International Wine &Spirits Competition 2011: Silver – International Wine & Spirit Competition; Bronze – International Spirits Challenge; Double Gold - Veritas 2010: Gold + Best in Class – International Spirits Challenge; Silver - Veritas 2009: Silver – International Wine & Spirit Competition; Bronze – International Spirits Challenge

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 2010: Double Gold - Veritas Gold (Best in class) - International Wine & Spirits Competition Bronze - International Spirits Challenge 2009: Gold, Best International award Trophy Winner - International Spirits Challenge Gold (Best in class - International Wine & Spirits Competition Gold - Concours Mondial

Potstilled OUDE MEESTER DEMANT embodies the Master Distiller’s pursuit of faultless quality – a fact reflected in the brand’s DIAMOND symbol of exceptional PURITY.

MEDALS AWARDED:

2012: Silver - International Spirits Challenge 2011: Bronze – International Spirits Challenge; Gold - Concours Mondial de Bruxelles; Silver - Veritas 2010: Silver – International Wine & Spirit Competition; Silver – Concours Mondial de Bruxelles; Gold - Veritas 2009: Silver – International Wine & Spirit Competition; Silver– International Spirits Challenge; Gold – Concours Mondial de Bruxelle

COLLISON’S WHITE GOLD BRANDY is 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.

MEDALS AWARDED:

2012: Gold – International Wine &Spirits Competition Bronze - International Spirits Challenge 2011: Silver – International Wine & Spirit Competition; Bronze – International Spirits Challenge; Silver - Veritas 2010: Silver – International Wine & Spirit Competition; Silver - Concours Mondial de Bruxelles; Gold - Veritas 2009: Silver – International Wine & Spirit Competition

MAGAZINE

BRANDY MYTHS

BUSTED

FIRE WATER colab.

The Fire Water Colab is a bartender training academy run by Fine.Brandy.By.Design. The academy is designed to equip bartenders with the right tools, passion and knowledge in order to bring to life the versatility of the fine tasting brandies to the consumer. Not only will the bartenders expand their knowledge, but also put their skills to test as they work themselves up the Firewater Colab Leaderboard.   Join us on this fabulous venture where you will learn everything you need to know about the world’s best brandies. For more information about The Fire Water Colab, please visit: Website: www.info@firewater.co.za

So before you get started on this journey of award winning local luxury, there are a few myths that need busting…

Brandy is a “boys only” drink – not true, in South Africa more than a quarter of all brandy consumers are female.

Brandy is too strong – not true, Potstilled and Vintage are 5% lower in alcohol by volume than any other spirit in South Africa; when served with ice and a mixer the alcohol content is approximately 3-5%.

Brandy is for “old people” – also not true, in South Africa market research shows that 56% of brandy consumers are aged between 18 – 34 years old.

Brandy is the same as Cognac – not true, cognac is the exclusive term given to French brandy coming from the Cognac region. South African Brandy is similar to cognac in production methods, however we have developed our own unique style which is appreciated and awarded internationally.

Brandy can only be drunk neat or mixed with cola – not true, brandy is made from grapes and is multi-dimensional. Brandy serves as a base ingredient to many cocktails and there are over 200 ways to enjoy it.

Facebook: facebook.com/firewatercolab Twitter: @firewatercolab

stand a chance of winning 1 of 6 Blackberry Bold 9780 Smart Phones by simply liking our Fire Water Colab Facebook page and uploading a picture of your favourite Fine Brandy cocktail made especially by YOU. Competition runs from 25 September to 25 November 2012

All brandies are the same – not true, there are 3 styles of South African Brandy – Potstilled, Vintage and Blended with multiple variations of aroma, taste and palate within each style.

Brandy is just a South African thing – not true, brandy has a rich history dating back to ancient Greece and is produced all over the world.

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Spot

The 3 Styles OF

Brandy Making

Now it is your moment to share in the enjoyment and experience our national treasure with some of the best, uniquely South African Brandies in the world. Enjoy!

1. POTSTILL BRANDY

2. BLENDED BRANDY

3. VINTAGE BRANDY

To be classified as potstill brandy, 100% of the final blend must have been distilled in a copper Potstill and aged for a minimum of 3 years, with no addition of wine spirits. Potstill brandy is the fullest most rich of all the three styles of brandy, as a result of its concentrated aromas and tastes from the potstill.

This brandy combines both potstill and column still distillation. The final blend must contain at least 30% potstill brandy that has been matured for a minimum of 3 years and it can contain up to 70% unmatured wine spirit. Blended brandies are very vibrant and flavourful, well suited for traditional mixed tall drinks.

This type of brandy must contain at least 30% potstill brandy that has been matured for at least 8 years and can contain up to 70% wine spirit that has been matured the same length of time as the potstill component.

100% POTSTILL

30% POTSTILL 70% WINE SPIRITS (UNMATURED)

30% POTSTILL 70% WINE SPIRITS (Matured)

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l i a t thods k c Co ing Me Mak

an ntains more th o c t a th k n ri ectly, cocktail is a d a recipe corr w o ll Essentially a fo to r f e t. In ord to be aware o d e e n u o one ingredien y t a th ain methods ix. there are cert the perfect m te a re c to r e in ord BUILD

MAGAZINE

‘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 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.

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.

BLEND

FINE STRAIN

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.

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’.

STIR

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.

l i a t k c Co nishes Gar Rimming — The rim of a glass coated in either sugar or salt (for Margaritas).

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 in the glass.

Sweets — Like a marshmallow, to go into sweet drinks.

Celery stick — Typically used in Bloody Mary’s.

Maraschino (or cocktail) 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 crushed ice or the surface of a drink.

Grapes — Balanced on a cocktail glass rim or skewered like olives.

Shrimps.

Chillies.

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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.

Whipped cream — Often used in drinks containing coffee.

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 eyeappealing, interesting and tasty.

l i a t k c Co ipment Equ

To master your art you will need a variety of tools. Listed below are the essentials to help you towards being a great mixologist.

01.

05.

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65 08.

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01. Citrus zester

07.

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06. Speed pourer

The main benefits of the speed pourer is that it streamlines the A zester (also, citrus zester or lemon zester) is a kitchen utensil for flow of liquid coming out of the bottle (helping to avoid spills and splashes) and gives you greater control over the amount of alcohol obtaining zest from lemons and other citrus fruit. that is poured.

02. Muddle stick

A muddler is a bartenderâ&#x20AC;&#x2122;s tool, used like a pestle to mash â&#x20AC;&#x201D; or 07. Fine strainer muddle â&#x20AC;&#x201D; fruits, herbs, and/or spices in the bottom of a glass to A fine strainer removes small fragments of fruit and fine flecks of ice which can spoil the appearance of a drink. release their flavour.

03. Jigger

08. Paring knife

A jigger is used to measure liquor. It is named for the unit of liquid it Every bartender needs a sharp knife and cutting board. typically measures; a 1.5 fluid ounce (44ml) jigger or shot.

04. Bar spoon

09. Hawthorn strainer

A Hawthorn strainer is used with a boston shaker to seperate the A very versatile tool that can be used as a muddler (though a risky liquid from large pieces of ice. business), for layering drinks and of course for stirring.

05. Garnish tray

Necessary to keep fresh ingredients on hand while mixing.

10. Boston shaker

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.

Emile Giffard created the Menthe Pastille in 1885 when he was a pharmacist. Since then Giffard has always aimed to source the finest ingredients, tastiest fruits and aromatic plants, providing bartenders everywhere with the perfect ingredients for the creation of unique and delicious cocktails.

- RCS ANGERS 054 200 217 - Photo: B. Rébillard

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Giffard ˉ Avrillé ˉ Angers ˉ France ˉ IBA Official Associate Member

www.giffard.com

Not for Sale to Persons Under the Age of 18.

Your tear-out & shake up gin cocktail guide

difficulty rating

Cocktails Barfly Barback Waiter Bartender MAGAZINE

Mixologist

Brandy Blazer

A variation on ‘Professor’ Jerry Thomas’ Blue Blazer which involved theatrically pouring ignited brandy between two mugs. Glass: Snifter and Old Fashioned Method: Pour cognac into a warmed glass and rest the bowl of the glass on an old-fashioned glass so it lies on its side supported by the rim. Flame the brandy and carefully move the glass back to an upright position sitting normally on your work surface. Pour in hot water (this will extinguish any remaining flame) and sugar. Stir, garnish and serve. Ingredients: 60ml Van Ryn’s 12 Year Old 60ml Hot water 7,5ml Giffard Sugar Cane Syrup Garnish: Lemon and orange zest twists

Blue Blazer Cocktail Name

Glass Method Mixology terms and drink making methods explained on page 43. Grade Drinks are graded by their level of difficulty

Created by ‘Professor’ Jerry Thomas in the early 1860’s Glass: Snifter Method: You will need 2 large mugs with handles preheated with boiling water. Warm the brandy. Pour boiling water into one mug and stir in sugar. Pour warmed brandy into the other mug and ignite using long match. Mix ingredients by pouring from one mug to the other. Extinguish flame by covering mug and pour into glass. Ingredients: 120ml Boiling water 1 tsp Powdered (superfine) sugar 120ml Van Ryn’s 12 Year Old Garnish: Lemon zest twist WARNING do not attempt to make this unless you have practiced first to perfect your method and have suitable fire fighting equipment.

Origin How the cocktail came to be

Ingredients Ingredients and pouring order.

Our cocktail breakdowns explained

Garnish See page 44 for various styles. Notes Extra information or suggestions

MIXOLOGYRELEASED

Cocktails Blue Blazer

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FORBIDDEN FRUITS

Corpse Reviver One of Harry Craddock’s 1930’s cocktails. Taken from ‘The Savoy Cocktail Book’ Harry writes “To be taken before 11am or whenever steam and energy are needed”. Glass: Chilled Martini Method: Stir and strain into chilled glass Ingredients: 37,5ml Klipdrift Gold 25ml Calvados 25ml Martini Rosso Sweet Vermouth Garnish: Orange zest

Glass: Islande Method: Muddle fresh berries. Add al shake and strain over ice. Charge with ginger beer. Ingredients: 4 fresh Blackberries 4 fresh Raspberries 4 fresh Strawberries 4 fresh Blueberries 50ml Klipdrift Gold 25ml Freshly squeezed lime juice 12,5ml Giffard Sugar (Gomme) Syrup Charge Ginger beer Garnish: Berries on a stick

Tall Dark and Handsome Glass: Shetland Method: Build Ingredients: 37.5ml Oude Meester Demant 6 dashes Fee Brothers Bitters 60ml Cola Squeeze fresh lime juice Garnish: Lemon wedges The sweetness of the refreshing cola combine with the tarte flavours of the lime juice while the Fee Brother’s bitters accompanies the high aroma’s and full flavor of Oude Meester Demant.

Brandy Mule

Glass: Collins Method: Build Ingredients: 50ml Oude Meester Demant 20ml Kola Tonic 40ml Schweppes Soda Water 6 dashes Fee Brothers Bitters 40ml Schweppes Ginger Ale Garnish: Maraschino cherry & lime wedge Fresh Lemon Juice and sugar syrup combine beautifully to create taste’s ultimate balance. The spiciness of the ginger beer accentuates the full bodied flavor unique to Oude Meester Demant.

Candy Apple Glass: Catalina Method: Shake and strain. Ingredients: 50ml Collison’s White Gold 12.5ml Giffard Caramel Syrup 75ml Sir Juice Apple Juice 12.5ml Sir Juice Lime juice Charge Schweppes Soda Water Garnish: Apple fan and mint sprig

Blush Glass: Shetland Method: Shake and strain. Ingredients: 25ml Collison’s White Gold 25ml Giffard Apricot Brandy Liqueur 2 dashes Fee Brothers Bitters 25ml Sir Juice Lemon juice Garnish: Orange zest

Glass: Shetland Method: Shake with crushed ice. Ingredients: 12 Mint leaves 50ml Oude Meester Demant 3 dashes Fee Brothers Bitters 20ml Giffard Sugar (gomme) Syrup Garnish: Mint sprig Julep made with brandy. Not as sweet as the bourbon trademark.

A.B.C. Cocktail Glass: Chilled Martini Method: Shake and fine strain Ingredients: 5 Torn mint leaves 25ml Klipdrift Gold 25ml Cockburns Fine Tawny Port 2 dashes Fee Brothers Aromatic Bitters 12,5ml Giffard Maraschino Liqueur 6,25ml Giffard Gomme (sugar cane) Syrup Garnish: Maraschino cherry

Basil Grande Glass: Chilled Martini Method: Shake all ingredients with ice and fine strain. Ingredients: 25ml La Fruitiére Strawberry Purée 4 Torn basil leaves 18.75ml Stolichnaya Vodka 18.75ml Chambord Black Raspberry Liqueur 18.75ml Oude Meester Demant 25ml Sir Juice Cranberry juice Garnish: Basil boat and black pepper. A slight twist on the 2001 creation by Jamie Wilkinson.

Twisted Sidecar Glass: Martini (toughened) Method: Shake & fine strain. Ingredients: 37.5ml Klipdrift Gold 25ml Mandarine Napoleon 25ml Sir JuiceLemon juice 25ml Vittel Mineral Water Garnish: Orange zest

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Julep

Klipdrift Sheets Created in the early 1930s (during prohibition) by Harry MacElhone of Harry’s New York Bar in Paris, and derived from the Sidecar Glass: Chilled Martini Method: Shake and fine strain Ingredients: 20ml Klipdrift Gold 20ml Bacardi Superior Rum 20ml Cointreau 25ml Freshly squeezed lemon juice 12,5ml Giffard Gomme (sugar cane) Syrup Garnish: Lemon zest and half sugar rim Classic proportions of this drink are: 1 rum, 1 cognac, 1 triple sec and ¼ lemon juice but 3 shots of 40% alcohol and a splash of lemon juice. This makes for a very tart drink. The formula above maintains the essential flavour and ingredients of the classic recipe but is a little more approachabe.

Brandy Bramble Glass: Rocks / Old Fashioned Method: Build with crushed ice. Ingredients: 12.5ml Freshly squeezed lemon juice 37.5ml La Fruitiére Strawberry Purée 12.5ml Giffard Sugar (gomme) Syrup 25ml Giffard Crème de Mure Liqueur 25ml Klipdrift Gold Garnish: Crushed ice and seasonal berries. This brandy based bramble is as delicious as the gin based bramble.

Van Ryn’s SideCar Created in 1948 during World War I, this drink was named after the motorcycle sidecar. Glass: Chilled Martini Method: Shake and fine strain Ingredients: 37,5ml Van Ryn’s 12 Year Old 25ml Cointreau 25ml Freshly squeezed lemon juice 12,5ml Chilled mineral water Garnish: Half a sugar rim and lemon zest

MIXOLOGYRELEASED

Cocktails Collison’s Crush

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Glass: Catalina Method: Shake and strain Ingredients: 25ml Tanqueray Gin 25ml Collison’s White Gold 25ml Giffard Litchi Syrup 8 Mint leaves 12,5ml Freshly squeezed lime juice Charge Sir Juice Cranberry juice Garnish: Crushed ice, fresh mint and lime

WILD STRAWBERRY AND SAGE BUCK

Brandy Alexander Created prior to 1930, this classic blend of brandy and chocolate smoothed with cream is based on the original Alexander which calls for gin at its base. Glass: Chilled Martini Method: Shake and fine strain Ingredients 37,5ml Van Ryn’s 12 Year Old 12,5ml Giffard White Cacao Liqueur 12,5ml Giffard Dark Cacao Liqueur 25ml Half and half (half milk, half cream) Garnish: Grated nutmeg This after dinner classic is rich, creamy and spicy.

Glass: Islande Method: Shake and strain. Charge with ginger ale. Ingredients: 25ml Oude Meester Demant 25ml Giffard Wild Strawberry Liqueur 2 fresh Sage sprigs 12,5ml Freshly squeezed lemon juice Charge Schweppes Ginger Ale Garnish: Lemon slice and Sage sprig

Fish Eagle Breeze Glass: Collins Method: Shake and strain Ingredients: 50ml Flight of the Fish Eagle Brandy 12,5ml Fresh lime 100ml Sir Juice Cranberry Juice Garnish: Lime wedges

Brandy Gimlet

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 25ml Klipdrift Gold 25ml Giffard Watermelon Liqueur 4 Torn Basil leaves 12,5ml Freshly squeezed lime juice 3 dashes Fee Brothers Orange Bitters Garnish: Half a sugar rim and lime wedge

PINK LADY Glass: Elegance Martini Method: Shake and fine strain Ingredients: 50ml Collison’s White Gold 12,5ml Giffard Pomegranate Syrup 20ml Freshly squeezed lemon juice 12,5ml Egg white Garnish: Maraschino cherry and mint sprig

PINK GRAPEFRUIT ALEXANDER Glass: Elegance Martini Method: Shake and fine strain Ingredients: 50ml Van Ryn’s 12 Year Old 12,5ml Giffard Pink Grapefruit Syrup 25ml Half and Half 2 dashes Fee Brothers Grapefruit Bitters Garnish: Grapefruit zest

t c u d o r P

With all the skill and know-how in the world, you’re not going to make a great cocktail without great ingredients.

Glossary

Collison’s White Gold COLLISON’S WHITE GOLD BRANDY is 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. ABV: 38% Website: www.collisons.co.za Producer: Distell Cocktail: Blush

Klipdrift Gold KLIPDRIFT GOLD is a unique blend of superior potstill brandies up to 21 years old that are expertly blended to create a premium brandy with a difference. ABV: 38% Website: www.klipdriftgold.co.za Producer: Distell Cocktail: Klipdrift Gold

Use these products, stick to the recipes and you can’t go wrong!

Arcoroc Glassware Whether you’re serving spirits, soft drinks of simply water, Arcoroc has a stemmed glass or tumbler to suit you. Arcoroc also produces a range of fully toughened glassware, which is five times stronger than normal glass. This range is available through Cape Importers (see Directory for details).

Oude Meester Demant OUDE MEESTER DEMANT embodies the Master Distiller’s pursuit of faultless quality – a fact reflected in the brand’s DIAMOND symbol of exceptional PURITY. ABV: 38% Website: www.oudemeester.co.za Producer: Distell Cocktail: Tall Dark and Handsome

Flight of the Fish Eagle Flight of the Fish Eagle is double-distilled and then aged for three years. No additives and no preservatives are allowed to contaminate this completely natural production method, ensuring the brandy taste is perfectly refined. ABV:38% Website: www.fisheagle.co.za Producer: Distell Cocktail: Fish Eagle Breeze

Tanqueray Gin It starts with the man, Charles Tanqueray. The bold spirit who traded in the church for the still, and in the process, created one of the world’s most awarded gins. Distilled four times with four botanicals, Juniper, coriander, angelica and liquorice to create the perfect balance. A balance that create a flavour. A flavour that created a taste and a taste that drew suspicion and the envy of other gin makers. The red waxed seal passed on from one generation to the next to mark the gin above all others. ABV: 47.3% Website: www.tanqueray.com Producer: Charles Tanqueray & Co Cocktail: Collison’s Crush

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Van Ryn’s 12 Year Old 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. ABV: 38% Website: www.vanryns.co.za Producer: Distell Cocktail: Brandy Blazer

Below is an introduction to all the brands that were used in making our brandy cocktails.

Bacardi Over the past 150 years, Bacardi has won over 190 medals for product quality and 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. This makes it the ideal rum to mix with almost anything. Bacardi’s signature taste 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 Producer: Bacardi Cocktail: Klipdrift Sheets

MANDARINE NAPOLEON – COGNAC LIQUEUR Mandarine Napoleon was created in 1892 by Antoine-Francois de Fourcroy. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest. Following the maceration in alcohol, Mandarine Napoleon is triple distilled to produce an intense essence of mandarin. Its complexity derives from its secret combination of mandarin and twenty one botanicals. ABV: 38% Website: www.mandarinenapoleon.com Producer: De Kuyper Cocktail: Twisted Sidecar

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Sir Juice Sir Juice began in 1985 in a small factory in Joburg CBD. Since then it has been bought, sold, merged and finally un-merged. Today the company is a totally independent entity owned by three brothers from Kwazulu Natal and a lovely lady named Vijay Loosen. They supply most of the top restaurants, hotels and coffee shops in South Africa with that deliciously premium fruit juice that you usually only find in good restaurants. Their blending plants in Durban, Joburg and Cape Town also serve as factory shops and in the last couple of years they have started selling their juice in stores too. Website: www.sirjuice.co.za Producer: Sir Juice Cocktail: Collison’s Crush

Giffard Brandy Liqueur Range 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 Producer: Giffard Cocktail: Brandy Alexander

72 LA FRUITIèRE – Purée La Fruitiére Ambient Fruit Purées offer the same high quality, flavour and colour as freshly made purées. Their popularity has grown rapidly, particularly due to their versatility and long shelf life, whilst the packaging is tailored for the specific use of chefs, barmen and professional caterers. Website: www.lafruitiere.com Producer: La Fruitiére du Val Evel Cocktail: Berry Bramble

Cockburn’s Fine Tawny Port Cockburn’s Fine Tawny is produced from grapes grown in the Lower Douro, lighter skinned and perfectly suited for tawny wine. During its time in wood, Cockburn’s Fine Tawny loses some of its colour and rich texture and acquires instead a classic nutty/ butterscotch flavour. It has a smooth full flavour with a toffee nose. As a dessert wine, Fine Tawny pairs brilliantly with cream-based desserts such as cheesecake or creme brulee. It may also be enjoyed chilled, and served with almonds or pecans. ABV: 20% Website: www.cockburns.com Producer: Cockburn’s Cocktail: A.B.C. Cocktail

Schweppes The world leader in mixers, the iconic Schweppes range includes Indian Tonic Water, Ginger Ale, Bitter Lemon, Dry Lemon, Soda Water, Lemonade, Tomato Juice Mix, as well as Cranberry and Raspberry Juice. In addition, certain flavours have a diet option. Designed for a sophisticated adult palette, the mixers are less sweet and have fewer artificial flavours. Citric and effervescent, they are ideal for any cocktail or tall drink. As a brand that symbolises classic style and good taste, Schweppes is aligned with assets like the J&B Met and Durban July. Other drivers are mixer promotions and on-premise consumption activities. Website: www.schweppes.com Producer: Coca-Cola South Africa Cocktail: Candy apple

CHAMBORD – BLACK RASPBERRY LIQUEUR Created in 1981 by N.J. ‘Sky’ Cooper, the brand was sold to Brown-Forman in 2007. 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 Producer: Chambord Cocktail: Basil Grande

GIFFARD SYRUP range 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 Producer: Giffard Cocktail: Pink Lady

STOLICHNAYA - VODKA Stolichnaya (better known as Stoli) is a perfect everyday premium vodka that is 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. One thing you will notice about this brand is that the flavours have a decidedly Russian flare to their names. If you see Peachik, Strasberi, or Oranj you can probably figure out that they are peach, strawberry, and orange respectively. Try Peachik in a Cosmopolitan or Vanil in (what else?) a Black Russian. ABV: 40% Website: www.stoli.com Producer: Stolichnaya Cocktail: Basil Grande

Cointreau Cointreau is the authentic, premium orange liqueur and one of the most copied 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, not only because it is the essential ingredient for numerous cocktails, but primarily because of its superior quality that makes the drinks taste better. ABV: 40% Website: www.cointreau.com Producer: Rémy Cointreau Cocktail: Van Ryn’s Sidecar

Fee Brothers Fee Brothers, also known as “The House of Fee by the Genesee since eighteen hundred and sixty-three”, is a four generation old manufacturer of cocktail mixes, bitters, flavouring syrups, iced cappuccino mix and other beverage ingredients. The company is currently run by Jack Fee and his children Ellen Fee and Joe Fee. Fee Brothers creates over 100 different products. Many of their products have applications in cooking as well. ABV: 14% Website: www.feebrothers.com Producer: Fee Brothers Cocktail: Brandy Mule

Martini Rosso Sweet Vermouth Martini is a true Italian icon. Established in 1863, Martini has a strong family heritage and has become one of the most acclaimed and cosmopolitan Italian drinks brands in the world. Dry vermouth is one of the three variations of vermouth and is often used in mixing Martinis. It is unsweetened and has a bitter, medicinal flavour. Vermouth is a fortified wine originally brewed in Italy, created by adding herbs, spices and alcohol. ABV: 15% Website: www.martini.com Producer: Martini & Rossi Cocktail: Corpse Reviver

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

e Ic p u n w o Gr

Magazine

Duvenage arChick Byan By R

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

Crystal clear ice is a fools errand

BarChick is an ice fan, after a brief affair with a vodka ice-luge at a hen-do years ago, and a heavy crush on Val Kilmer in Top Gun. She then entered the world of grown up ice when she chanced upon the hot barmen in braces and arm garters chipping away at that huge block of ice at Little Branch in NYC – something about it made the cement floor and corrugated bar seem, well, just sexier. Since then there’s been an obsession with a Mexican ice shaver, a summer with a Macallan iceball maker (Made of aluminium alloy, this clever piece of kit transfers a large block of ice to a beautiful ice ball 65mm in diameter) and a fling with an Eskimo ice delivery guy, but more on that next time. Let’s talk ice.

We all know that London is in the midst of a cocktail revolution right now. Every aspect is being painstakingly perfected: ‘I’d like a Daiquiri with 150 year old vintage rum, hand squeezed limes from the darkest reaches of Mexico, in a crystal glass washed by the tears of blind nuns…’ you get the idea. It was only a matter of time before great barmen turned their attention to that all important substance that chills their drinks: ice. BarChick spent many a chilly night in London checking out the ice scene…

We always start with cocktails at The Ivy - these guys are all about perfection – from the room, to the music and the strict members-only policy, this perfection also extends to the drinks. Here they break off chunks of block ice for their stirred drinks. Nathan Merriman prefers it this way as it “allows them to control the dilution and temperature of the drink”. He also loves the theatre of the ice blocks, and so do we.

Onto the Langham Hotel’s pretty Artesian Bar where we are lost in a puff of smoky dry ice. You’ll find dry ice showing up in loads of bars (bartenders often use it to add drama to their cocktails). Sometimes it’s a bit much, but here the ice is scented with Lapsang Souchon tea, creating a gunpowder-ish scent to complement the Rum Runner cocktail we’ve just been served. It also comes with an old pirate’s musket on the side (allegedly left at the bar by Johnny Depp, aka Captain Jack Sparrow). Artesian have also created a hockey puckshaped chunk of ice bearing their cloudy-iced logo inside clear ice - we’re still in awe of this one.

Aussie transplant Lee Potter-Cavanagh runs the Hix Restaurant Bars around town, and when he’s not combing his killer moustache you’ll find him dreaming up flavours of ice to complement his drinks. We have loved his summery fruit flavoured ice all season, and now he promises that he’s working on a smoky ice for the London winter.

It’s nightcap time and there’s only one place to go: Quo Vadis’ bar in Soho. They spend countless hours perfecting their all-important ice program here, and when asked about how to achieve crystal clear ice we’re told it’s a “fool’s errand”; something not to try unless you don’t care about wages, serving guests, days off, or (most importantly) making money. They settled on a semi-cloudy, homemade, hand-cut finger of ice that slips perfectly into highballs. Oh, and they address the age old debate with the guests of ‘surely less ice is better’, but believe that by offering something eye-catching and different, it gives them a tangible demonstration of how more ice can indeed make a better drink.

All this is well and good, but as Lee says sometimes he’s just happy with “an ice machine that produces solid ice, and enough of it to get through a busy Friday night”. Enough said. Who’s buying?

MAGAZINE

Nowadays most London bars rely on the brilliance of Eskimo Ice to deliver all shapes and sizes at the click of a mouse. In fact they claim to be delivering 150 ice balls a week to London bars at the moment. However Ladislav Piljar, bar manager at Central London’s Bam Bou, is old school and takes his time to hand carve ice balls and diamond shaped chunks from a clear ice block, reducing dilution and ensuring ultimate chilliness in his Asian-esque cocktails. You can taste the love. If ice balls are your thing also swing by Bar Boulud at the Mandarin Oriental where their White Cosmopolitan is chilled with a frozen pink orchid inside a rock hard ice ball, certainly the prettiest ice we’ve seen. If ice balls are your thing also swing by Bar Boulud at the Mandarin Oriental where their White Cosmopolitan is chilled with a frozen pink orchid inside a rock hard ice ball, certainly the prettiest ice we’ve seen.

o r e es H d a l n o e cc d a lds and o G s ar ’ Aw SA dy n a Br peaks

S MUDl

A Brandy the S

Foundation

“Since the first SA brandy was distilled in 1672 by a cook’s assistant on a ship anchored in the Table Bay harbour, our brandies have most certainly come a long way, now emerging as award-winning iconic products on the international stage” says Christelle Reade-Jahn, director of the SA Brandy Foundation.

Magazine

Today, centuries on from its introduction to our shores, the evolution of South Africa’s most treasured spirit encompasses a rich pioneering heritage, an impressive present and a future full of promise and development. Emerging triumphantly from its conventional cocoon, SA brandy is now accommodating innovative trends in taste and lifestyle – commanding respect, recognition and attention across the globe.

International markets are consistently recognising the outstanding quality of South African brandy and becoming unfailingly seduced by its dynamic nature and colourful personality. This is underscored by the fact that a South African brandy has won the acclaimed ‘Worldwide Best Brandy’ accolade at the International Wine and Spirit Competition (IWSC) a staggering eleven times in the past fourteen years. “This is no mean feat for our country’s winning brandies - the IWSC is hailed as the gold standard amongst global competition; the IWSC medal and trophies are the most prestigious honour of all,” continues Reade-Jahn. SA brandy producers also returned home victorious after pulling off a rare coup at this year’s prestigious Concours Mondial de Bruxelles wine and spirits competition. For the third year running local brandies scooped an incredible eight medals, including one Grand Médaille d’Or. Klipdrift Gold was the frontrunner at this year’s event collecting the Grand Médaille d’Or, the highest accolade in the competition – a remarkable achievement for a local brand. Also in the Distell fold, the Van Ryn’s 10 Year Old Vintage claimed a gold medal. KWV’s 15 and 20 year old potstill brandies, as well as Distell’s Oude Meester 18 Sovereign and Demant and Van Ryn’s 12 year old Distillers Reserve and 15 year Old Fine Cask Reserve, all returned home triumphantly bearing silver medals. The truth is SA is home to a string of champions; Oude Meester was the first to be judged the World’s Best Brandy at the Half Century Wine Exhibition held in London way back in 1950. Distell, SA’s largest brandy player, won the coveted title of Distiller of the Year at the IWSC in 2007 – the first time it has been awarded to a non-European and non-USA based company. It then repeated this remarkable achievement in 2008. The accolades bestowed upon our local brandies over the years re-affirm that international afficionados are enjoying the distinctive product of vines warmed under the African sun. Dr Caroline Snyman, chairperson of the SA Brandy Foundation, says, “Our brandies perform at IWSC across the style spectrum – blended and pot-stilled. The winners are not only from the big distilleries, but also the smaller distilleries and wine cellars, confirming the spread of quality and depth of passion for and skill in brandy-making in this country.”

Fun

Facts More than 80% of brandy drinkers are aged below 50.

SA is home to a string of champions! Winners of the International Wine and Spirit Competition (IWSC) 1981

KWV 10 Year Old Brandy

KWV

1990

KWV 20 Year Old Brandy

KWV

1991

KWV 10 Year Old Brandy

KWV

1995

Sydney Back Brandy

Backsberg Estate

1999

Oude Molen VOV 14 Year Old Brandy

Oude Molen Distillery

2000

Imoya VSOP Cape Alambic Brandy

KWV

2001

Oude Molen VOV 14 year Old Brandy

Oude Molen Distillery

2004

Van Ryn’s 12 Year Old Distillers Reserve

Distell Ltd

2005

Van Ryn’s Collection 12 Year Old Distillers Reserve

Distell Ltd

2007

KWV 15 Year Old Brandy

KWV

2008

Van Ryn’s 20 Year Old Collectors Reserve Distell Ltd

2009

Joseph Barry 10 Year Old Pot Still

Southern Cape Vineyards

2010

Laborie Alambic

Laborie Estate

2011

Van Ryn’s 20 Year Old Collectors Reserve Distell Ltd

2012

Van Ryn’s 12 Year Old Distillers Reserve

Distell Ltd

Women account for a growing percentage of SA brandy drinkers – up to about 30% at present. The “angel’s share” refers to the portion of brandy that evaporates during distillation. Usually calculated at 3% per year – that means 15% for a 5 year old brandy. It takes 5 litres of wine to produce one litre of brandy. Brandy is SA’s top selling spirit with average annual sales in excess of 45 million litres. The word brandy comes from the Dutch word brandwijn - literally meaning ‘burnt’ or ‘distilled’ wine. The word developed over time to eventually gain international currency. Those letters at the end of the names of some brandies have these meanings:

F = Fine V = Very O = Old S = Superior P = Pale E and X = Extra C = Cognac

MAGAZINE

Brandy

e u n Ve ew

revi

Buena

ocial S ista

Magazine

Buena Vista’s

Signature

Creation

Johnny Comhar Description: A very sweet foam of orange & black pepper to enhance the basil & mint which complement the delicate flavors of Johnny Walker Gold Label. The foam has to be very sweet, otherwise this cocktail won’t work. The extreme sweetness of the foam actually brings out the mint & basil. If the foam is not sweet enough, your mixture will taste like nothing. Johnny Comhar: ‘Comhar’ is Gaelic for “teamwork”, which is what the two halves of this cocktail have to do in order to work. A precise balance of both makes this a wonderful & unique experience. Method: Syrup Dissolve 1 ¼ cup of sugar in 1 cup of very hot water. Make sure water doesn’t boil. While dissolving, add zest from 1 orange & 10 black pepper kernels. You can use a pepper grinder & add 4 grinds to mixture for extra gees! Simmer for about 15 minutes or until desired taste is acquired. Method: Drink In a mixing glass add Johnny Walker Gold Label, mint & basil. Be sure to wake up mint & basil. Give everything a good muddle. Shake & fine Strain into a chilled small Martini glass. Add orange & black pepper foam ontop. Garnish with a mint sprig. Glass: Martini Ingredients:

50ml Johnny Walker Gold Label 15 Mint leaves 4 Basil leaves 50ml – 100ml Orange & black pepper syrup 2 eggs ½ Tablespoon castor sugar

Garnish:

Mint sprig

Club

Buena Vista Somerset West manages to seamlessly meld the traditional with the contemporary, offering top class food and cocktails in a relaxed environment with a distinctly Cuban flair. Driving along the R44 between Somerset West and Stellenbosch, Buena Vista is easy to miss if you’re not actively looking out for it, but herein lies much of its charm. As I pulled off the road and approached the venue for the first time I remember being struck by its rustic charm. Situated on a farm in the middle of the wine lands, there is a sense of seclusion that is not unlike that holiday feeling you get when ‘getting away from it all’. A huge part of Buena Vista’s appeal is its versatility. If you’re looking to enjoy cocktails in the sun there is a beautiful garden where you can enjoy drinks skilfully mixed by one of the friendly bartenders. When the weather is less than savoury there is a comfy smoking lounge that can seat up to 60 people, and four fireplaces scattered throughout the venue to keep you toasty on chilly winter evenings. The main dining area can easily accommodate up to 55 people, and there is a front dining section that can seat another 35 guests. Then there is the bar where punters can shoot the breeze with the aforementioned bartenders while working their way through some of the unusual molecular concoctions on the cocktail menu.

As evening descends the venue transforms into a fiesta. The charming ambiance combined with salsa music makes for a party environment every time. In summer the outside garden is lit up with candles and a Latin band playing live Cuban music, and before you know it, four hours later you’ll find yourself relaxing at a dinner table finding it hard to leave. One thing that is clear when you visit Buena Vista Somerset West is that a lot of effort and attention to detail has gone into giving it an air of relaxed approachability. All the furniture is antique, and the collectibles thoughtfully placed throughout the venue lend it the kind of authentic Cuban atmosphere that is usually defined by very little effort. Whether you’re looking for outside drinks, a hearty meal or a few drams by the fire on a cold evening, you’ll find it at Buena Vista.

One thing that is clear when you visit Buena Vista Somerset West is that a lot of effort and attention to detail has gone into giving it an air of relaxed approachability.

MAGAZINE

From a food point of view, most people visit Buena Vista for their array of Latin dishes and you really can’t go wrong with their chilli poppers, wraps, quesadillas, salads and of course their famous nachos. However they also offer lamb chops, burgers and loads more; I can personally vouch for the T bone steak! For the full menu check out www.buenavista. co.za.

t i r i Sp

e h t r s e ’ t ay! a w y h d T u mm the bran

S g it n i f o D o ntertaining – Speaks MUDl

to the

Magazine

er m m u S

SA Brandy

Foundation

Relaxing by the pool is what we dream about all winter long, which inevitably turns our thoughts to cool, delicious cocktails. Whilst the onset of warmer weather provides the ideal opportunity to rethink your drink, why not surprise your guests with inventive brandy-inspired drinks that offer endless possibilities for spirited mixing and mingling. Much like fashion and décor, our drink choices reflect our sense of style and taste so, when shaking up your cocktails, look to create magic the same way that designers do with their seasonal collections – with a focus on key ingredients and finishing touches that expertly express your sense of summer. A nice trick employed by fashionistas and decorators is to mix warm and cool colours to eye-popping effect. In both male and female fashion we’re also witnessing strong tropical colours, powerpastels and neon brights. Think turquoise bikinis, neon bright nail varnish or chunky bangles for girls, and bold bright shirts for boys - then translate this to your drinks when entertaining. For a refreshing option that’s right on-trend, mix blue curacao, ginger ale and brandy (try Collison’s or Viceroy) or simply swap the ginger ale for fresh zesty alternatives such as grapefruit or cranberry juice (also good with the KWV 3YO or Oude Meester VSOB). Then garnish with a slice of pineapple, an excellent fruit for cocktails that conjures up that feel for the islands. Also take creative inspiration from flowers, fruits, vegetables and a host of natural ingredients that speak of summer and evoke a tropical vibe. Drink from a mason jar or from a fishbowl- type glass – it’s retro, cool, convivial and just plain fun. Helpfully, the revival of punch and sangria now conveniently caters to bowl or jug servings and, of course, is perfect for

prepping large quantities of drink in advance, allowing you more time to mingle with your guests. For a knockout punch recipe that’s foolproof, pour a bottle of red wine (not a pricey one) into a pitcher or glass vase, add 3 tots port, 3 tots brandy (why not try Richelieu or Flight of the Fish Eagle) and 3 tots triple sec before adding 4 tablespoons of sugar. Slice half an orange and half a lemon into segments and add them to the mix, then juice the other halves and add them too. Finally, throw in any seasonal fruits to the mix - chunks of strawberries, nectarines, apples, melons, etc. are good choices. Stir until the sugar is dissolved. Top tip: For best results, let the mixture rest in the fridge for about 24 hours For a simply concocted cocktail that gets it just right, look no further than the Club Cocktail (first printed in Whitfield’s ‘Just Cocktails’ in 1939). This brandy cocktail has proved its staying power and it’s just perfect for the contemporary cocktail party. Flavoured with maraschino liqueur and pineapple juice, the Club Cocktail provides that tropical taste with the flavour of bitters to top it off. Ingredients: 2 tots brandy (try Viceroy), half tot maraschino liqueur, half tot pineapple juice, 2 dashes of bitters and a

strawberry and lemon peel for garnish. Pour the ingredients into a cocktail shaker filled with ice, shake well and strain into a chilled cocktail glass. Garnish with lemon peel and strawberry. A cool cocktail party suggestion is to mix batches, funnel them into empty wine bottles (soak labels off or make your own) and allow guests to pour their own. Try the following: set a funnel in a large, clean bottle that has a screw cap. Add 3 tablespoons of icing sugar and tap it into the bottle. Then add 4-5 tots brandy (try Klipdrift or Oude Meester VSOB), 200ml peach or naartjie juice, 125 ml black tea and 125ml lemon juice. Close the bottle and shake vigorously. Add 200ml soda water and shake again. Seal and refrigerate the punch until cold. Serve the punch in the bottle, letting guests pour it into tumblers; garnish the drinks with peach slices. Key to all of this is to not be too prescriptive; have fun, experiment with cocktails and coolers that are simple to make but elegant enough to add flair to any gathering or celebration. Cocktails don’t need to be complicated – all you need is a strong base with good mixability, lots of ice and unique mixers, and you’ve got all the ingredients to explore fresh new takes on mixing versatile, brandy-based drinks that will guarantee to rock your summertime senses!

MAGAZINE 81

Much like fashion and dĂŠcor, our drink choices reflect our sense of style and taste so, when shaking up your cocktails, look to create magic the same way that designers do with their seasonal collections â&#x20AC;&#x201C; with a focus on key ingredients and finishing touches that expertly express your sense of summer.

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If you’re thinking about starting a bar crawl, it might be a good idea to brush up on your bar etiquette.

Here are what I consider to be the 10 most important protocols for you to adopt. As a guy who has been frequenting bars for more than 40 years, and working behind them for almost that long, I can tell you that I’ve thought about this pretty thoroughly.

Disclaimer: If I use “him/her,” you’ll get very tired of seeing it, so I’m sticking to female bartenders throughout, as is my wont. OK?

Magazine

Which brings me to my one additional word to the wise: What’s the difference between God and a bartender? God doesn’t think she’s a bartender.

Remember that when you go out drinking. It will stand you in good stead.

Case the joint: When you walk into any bar, take a minute - it sho much more - to look uldn’t take around, see how busy the bartender is, and the other customers int watch how eract with her. This wil l give you a feel for the behind the stick, and woman you’ll get a clue about how to best approach her.

y to r fingers is a great wa istling or snapping you Wh ): ise n’t adv I (Do . bar ion a ent of Getting att , or thrown out taken down a peg or two get ignored, insulted, those. der a you not to try either of t just gives the barten l, “Chief!” either. Tha yel faw to guf not a s t get bes ly ays bab It’s pro working,” which alw ief’s off tonight. Pal’s “Ch k, bac l yel to nce cha ars. or two from the regul

2 3

Getting attention (Do ): In my experience, the best way to get a attention is to approa bartender’s ch her wherever she ’s standing behind the opposed to standing 6 bar, as feet down from her and yel ling or gesticulating. If she’s really busy, cho ose an appropriate mome to make sure she’s pay nt, look her square in ing attention, and say the eye something like, “Hi, very busy. When you get I can see you’re a chance could I order a drink, please? I’ll be there.” This works like standing down a charm. Promise. your order lly gets to you, have en the bartender fina ng before nki dri is m the Ordering drinks: Wh of , find out what each nds frie h nks into wit dri ’re the you put ready. If , then try to bartender’s attention you even try to get the rs since some sort of order. es, and finish with bee cocktails, move to win h wit time to out le rt litt sta y to ver t It’s usually bes e comes next, taking st time to make. Win ole round hits wh the en wh it on cocktails take the mo d y hea so that it has a health pour. Beer comes last the bar.

scientist to have to be a rocket vanced): You don’t t’s merely a tha i, rtin ma Ordering drinks (ad ple sim , but if you order a if you learn a little bar-speak e. On the other hand, stion and answer routin que a up g nin and put a dash of , ugh tho way of ope , dry too s gin martini, not g the order, “A dry Hopewell’ garnish,” you’re leavin them. Straight up. No e king hav tal you s if he’ re at the wh in orange bitters eone who knows t she’s dealing with som tha bt dou no der ten bar n. a really good impressio about. You just made

Paying: If you want to run a tab, have a cre dit card ready by the bartender has poured time the your drinks. Even if you plan on pay ing with cash, chance s are that the bartender a credit card for securi will need ty. Just tell her, “I int might want to hold ont end to pay with cash, o this until I’m ready but you to pay.” The bartender On the other hand, if now loves you. you’re just having one drink - you do have ano visit, after all, if you ther 99 bars to ’re on the loop for The Chronicle’s Top 100 Bar Chronicle Magazine) s (see today’s you might want to pay as soon as you’ve bee your cash or credit car n served. Have d ready so that the bar tender can check you out immediately. t of the tip at least 20 percen exceptions you should you intend if ally eci esp e Tipping: With very few vic ser cent if you got special rule is so very 1980s, total of your tab, 25 per t the old buck-a-drink tha are aw Be . bar to return to the t now. so please cut it out righ

7 8

MAGAZINE

Tipping (advanced): If you intend to become a regular at any bar, try for one drink and leavin going in g a $5 tip, no matter the price of the drink. No double the tip if you hav need to e two drinks next time, but if you leave a min five bucks or 20 percen imum of t, whichever is larger, regular. And there’s not you’ll soon become a hing like being a treasu treasured red regular. and one s for various reasons, guests: People go to bar be to meet other can nge Interacting with other lou il kta coc of a trip to a decent of the chief purposes . ple peo l ed like-mind ers, though. If you fee pushing yourself on oth of e tak mis the ke Don’t ma be disturbed. are they don’t want to it is to ask unwelcome, chances ’t know, the way to do nk to someone you don good idea. dri a a d like sen nds to sou nt t wa If you person in question if tha the ask ld cou she if the bartender

Don’t argue: There are times when people dri nk a little more than is good for them, and although I’m sure tha t you personally hav never done such a thi e ng, you might want to know how someone in situation might want this to act. Here’s my adv ice: Lis ten to the bartender and do whatever she matter what. tells you to do. No Even if she’s wrong maybe you were loud and she mistook this drunkenness, for instan to be a sign of ce - leave the bar, if that’s what she ask following week, and you s. Go back the ’ll probably get a goo d reception.

The bartender is always right. Always. There are times when people drink a little more than is good for them. If the bartender asks you to leave - Leave. Go back the following week, and you’ll probably get a good reception.

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Gro , y r t s y Arti

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One of the hottest tickets in town – Hennessy Artistry – was back in Cape Town for its fifth consecutive year, taking fans on an unforgettable experience of music, culture and mixability. Groova Lounge in Khayelitsha exploded with fans as Bucie and Zakwe took to the stage, along with MC, Slikour, who surprised guests with a performance during the evening. The Cape Town build up event was one of five in the Hennessy Artistry series which has made its way around the country, showcasing the brand’s finest signature cocktails and music talents at each regional event. Hennessy Artistry embodies the ‘Art of Blending’ as the campaign brings together five South African musicians to collaborate with the legendary Caiphus Semenya. Following the Cape Town event, the tour moves onto Pietermaritzburg, a first for the tour, and finally onto Johannesburg for the Hennessy Artistry Halo concert, where the collaborating artists will perform their 2012 collaborative track live for the first time.

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Lerato, Vuyiso & Kolosa

Lisa, Thando, Sisenda, Bongi, Fefe & Nita

Monde, Mkululi, Mbulelo, Meli, Luja & Thulani

Abongile, Sphokazi & Abongile

Khaya, Mthoka, Owethu & Vela

Sandiswa & Lush

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

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The Muffinz have unleashed their mysteriously beautiful world of eclectic soul to the South African public and they are set for world domination. Their music is so new, yet so soulful, so accessible, so honest and so innocent, that it appeals to all age groups, races, classes and sexes. The five young musicians play real instruments and are great singers.

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Bartending Wainwright

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By Gareth

Garethâ&#x20AC;&#x2122;s

Signature 86

Creation Quixote

Method: Stirred and strained Glass: Champagne Coupette Ingredients:

40mm Don Julio Reposado 5 mm Agave nectar 15mm Campari 15mm Lourensford Honey Liqueur 1 dash Angostura Bitters 1 dash Orange Bitters

Garnish:

Orange zest

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

I was summarily dismissed. Still having dreams of fulfilling my music career, after studying it at the National School of the Arts, every bar I worked behind was merely a stepping stone in my mind. I drifted from pub chain to cocktail chain to local pub, even ‘co-owning’ a bar with an Irishman who believed that life was incomplete without the odd discrete indiscretion. Along the way I met the mercurial Victor Pires who, incidentally, taught me to flair – something a Russian circus bear is more adept at than I – among many other colourful characters.

I began my bartending career at exactly 16h05 on December 6th 2000. It was my last day of high school and a classmate of mine was a bartender at The Blues Room, a jazz and blues club in Sandton. He had a cunning plan. He knew he had to work but we were as thirsty as Sudanese camels, and we had every intention of heading out on the town. But first he had to get out of his shift, so driving from high school to the Blues Room, he screamed his lungs out to make his voice sound hoarse. By the time we parked he sounded like a Tom Waits impersonator, and we thought this was the ticket. This was before we had to encounter Carol, the leggy and razor sharp floor manager. She saw straight through this façade, and seeing as the doors were about to open, my friend had no time to drop me off before starting work. I was marooned.

I had always enjoyed making and experimenting with cocktails, some recipes of which I have locked away in a dark closet and buried deep inside speed bumps somewhere in suburbia. After a five minute briefing on how to use the till and a pre-shift shot of Dutch courage (all courtesy of a tequila with a black crow on the bottle) customers stormed the bar and we got to work. I landed up working there for some time, sharing the stick some nights with none other than Idan Burnstein of Liquid Concepts. We were very entertaining, if I do say so myself, pouring bottles of sweetened schnapps down air

I had a great team mate in Clinton Swanepoel ... We challenged ingredients, techniques and flavours, and tested how far we could push our two-tone kaki and Blue Bulls supporting clientele... and we pushed them far! One day I was thumbing through a newspaper and saw an ad: ‘Cocktail Bartender Needed’. Seeing as my shabby attempt at being a publican was headed lock, stock and draught tap for disaster, I jumped ship and was more than comfortable with being an employee again. I had always enjoyed making and experimenting with cocktails, some recipes of which I have locked away in a dark closet and buried deep inside speed bumps somewhere in suburbia. The best decision I ever made. I got a position as I bartender at Salvatore’s in Weltervreden Park, the big hole in the West Rand boerewors curtain. This was where I met Don Sheehan, and was the first time I heard the word ‘mixologist’. Don and his business partner Alex had consulted Tony the owner to build a cocktail bar with an I-Max version view of the Magaliesburg. Don had to train me as well as two other new recruits. As I thumbed through the menu I saw Manhattans, Rusty Nails and a Classic Daquiri which I had never expected to see on a cocktail list.

cooking and I was incentivised to maintain daily excellence. I would arrive an hour early to prep, sit for till closing after my shift sipping on Tanqueray Martinis, and read books on cocktails, spirits, wines and beers. I had a great team mate in Clinton Swanepoel, who has since disappeared into GM obscurity. We challenged ingredients, techniques and flavours, and tested how far we could push our two-tone kaki and Blue Bulls supporting clientele... and we pushed them far! I had found my calling. I knew that this was the career path for me but with it, knowing how volatile being surrounded by alcohol can be, I made a promise to myself to be a respectful servant of the craft. Being an ethical host who ensures his guests can drive home safely is an important responsibility on the shoulders of all bartenders, and one that I take very seriously. However, after two and a half years of unadulterated service, I needed a change and joined the ranks of event bartending. I ended up having a long career at Barcode Mobile Bar Services where I was challenged to my limits, both creatively by the immensely talented Ryan Duvenage and physically by counting stock in the rain while trying to get a 6 ton truck out of a bog after working 27 hours straight at the Durban July. On Boxing Day 2011, I received a call from Michael Stephenson, another great bartender of the Durban fraternity, and he asked me, “Would I be interested in his position at Brandhouse?” An infamous interview later and here we are. In retrospect I have punched ice machines, been treated like a leper, coughed up shortages, earned a pittance, bled till I passed out from broken glass and worked to exhaustion. But why did I work in each bar for as long as I did? Why was I putting my name down for more shifts than the other bartenders? It’s simple... It’s because I enjoyed it, and I still do.

We did infusions, macerations and used herbs.... HERBS!!!!! This bar is where I was able to put into practice every article I had read. Every ounce of my love for

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

MAGAZINE

hostesses’ throats while walking the bar counter. However, as a pimply 18 year old, I was under the mistaken impression that the odd shot during a bar shift was commonplace.

d a o t r u b o a h n e d

s i a u z e B ff s a S cque Ja Magazine

By Grant

McDonald

Jacques began his career as a bartender 16 years ago, working in bars and restaurants in South Africa. It was not until living in London that he grew to appreciate and love the art of bartending, eventually graduating from the prestigious BAR programme in New York, directed by Paul Pacult, Steve Olsen, Dale De Groff, Dave Wondrich and Doug Frost. Upon relocating to San Francisco in 1998, Jacques began working at the Irish Bank Bar & Restaurant where he created what many believe to have been one of the most extensive Scotch Whiskey selections in the Bay area at the time. Since then, Jacques has been the opening consultant for a number of respected bars and restaurants, has served as a Brand Ambassador for Plymouth Gin, and accepted a position with Partida Tequila as their National Cocktail & Tequila Ambassador. Under the direction of Jacques and Julio Bermejo, Tres Agaves in San Francisco won the “Spirits Restaurant of the Year” award from Sante magazine in 2006. He has been voted Best Bartender in San Francisco by Anthony Dias Blue and is a judge in the San Francisco World Spirits Competition as well as the Ultimate Spirits Competition run by Paul Pacult. Additionally, his community outreach has been instrumental in the launch of the United States Bartenders Guild chapter in San Francisco. Most recently, Jacques has taken on the role of Master Mixologist for Kimpton Hotels & Restaurants throughout America. As the chief consultant for Kimpton’s brand-wide beverage programme, Jacques oversees the company’s individual and national spirits menus and works closely with newly opened Kimpton restaurants and bars on conceptual projects.

Q Where in South Africa did you grow up, where did you work and what were some of the venues you used to frequent? A I grew up in Sandton in Johannesburg. I worked at Biccini›s Pizzeria for a few years after High School before I moved to London. That was my first entry into the restaurant world. We did pretty much everything there from serving food to making drinks; whatever it took. After work we would hit up local spots like the Sports Café and other pubs. I will say that we were not doing much cocktailing and pretty much drank Castle Lager and shots of whisky, sambuca or tequila. Q What motivated the move to London? Was it the 2 year working visa or did you have a longer term plan?

A My brother and I wanted to go travelling and London was our best option with the two year working visa. We planned to go there for 6 months and ended up living in London for three years. My brother worked more on the chef side in kitchens and I started drifting towards the bar.

Q Drifting towards the bar… I know the feeling. Please tell us about the experience of working bar in London. How does the attitude towards bartending differ from South Africa, if at all?

A Working in London was great. I first worked in a few pubs and then really got into cocktails when I started at a fancy restaurant bar on St James Street called The Avenue. The pub work was about getting drinks out quick and is the same in SA. The Avenue was about the total experience, from wine right through to spirits and cocktails. The only difference I would say is that the English guest keeps their distance. The regular will remember your name but it will be just a little conversation and then you leave them be. I think the South African guest is more engaging.

Q Was there a specific moment you can remember when the passion for mixing drinks set in or was it a gradual development?

A I remember picking up Michael Jackson›s book on cocktails in London and reading about the classics and different spirits. That is when I really started to get interested in it. Also my first visit to a Scotch distillery in Scotland hooked me. I just loved seeing a working distillery and I knew then that this was the world I wanted to work in.

Q What led you to the States? Did you go there especially to enrol in the BAR programme?

A I had travelled through the States before and when my UK visa was coming to an end I knew I was not ready to go home to SA. The US interested me and I wanted to see if I could work there. The BAR program was not around yet when I moved to the US. I started working at an Irish pub in San Francisco and slowly learnt the US style of bartending. I started to get deeper into the bar world and learnt as much as I could from books and visiting local cocktail bars. Also, any time I could go to NYC I specifically tried to find cocktail bars. Q Living and working in New York is the dream of many South African bartenders. What were some of the highlights of your time there, and do you have any advice for South African mixos planning on heading to the Big Apple? A New York is a great city and I totally get why bartenders want to work there. Everything is constantly moving and exciting. It was a dream when I was able to work in two bars in NYC within the Kimpton Hotel group. I set up their bars and trained the bartenders. It just felt great to work in that city and be part of that energy. If you are going to plan on working there just be prepared to be on top of your game. You will work hard and long hours but it is worth it.

Q What is the mixology scene like in San Francisco and how does it compare with New York and London?

A San Francisco and New York cocktail scene came about at about the same time and they are probably two of the best drinking cities in America when it comes to

cocktails. I would say that NY has more free standing cocktail bars that just serve drinks and no food. In San Francisco many of our great bars are in restaurants, which gives us access to many fresh and interesting ingredients because of the kitchen.

A One of the earliest influences on my career in San Francisco was Julio Bermejo who owns Tommy›s Mexican Restaurant. He and his family have been making amazing Margaritas by fresh squeezing lime juice for a long time. Through his consistent education on 100% agave tequila he really changed the perception of quality tequila around the world. The Tommy›s Margarita is now known as a modern day classic and seen on menus in New Zealand, Germany, London and Russia. He also took me to Mexico early on in my bartending career which really got me hooked on tequila and the culture of that spirit. Others that influenced me were Dale de Groff, Francesco Lafranconi, Dre Masso, Tony Abou-Ganim, Steve Olson and everyone from the BAR team. There are so many great people in our profession and it is incredible to be part of it all.

Q You’ve worked closely with many different types of spirits, especially whisky, gin and tequila. I won’t ask you to pick a favourite, but which do you prefer mixing cocktails with?

A I love and have always loved to mix with tequila. Because you have different styles with Blanco, Reposado and Anejo, it gives you different avenues to expplore. Tequila also works great in classic cocktails. It offers so many unique flavour characteristics , like spices and fruits. I also love mixing with gin and whiskey.

Q Your favourite cocktail [please supply a recipe if it’s an obscure cocktail]?

A The cocktail I probably enjoy the most and drink the most often is the Classic Negroni. I think it is the perfect cocktail. I love it. I also love that I can make little changes to it like substituting tequila for gin. The Negroni just makes me happy.

MAGAZINE

Q Who has been most influential on your career, and in what way?

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Which trends are ‘stars of the bar’ right now and what’s shaking up the scene when it comes to cocktails brandy cocktails in particular?

We look at what’s upping the liquid ante and how to tap into the latest trends in order to create and appreciate the special signature cocktails that are making an impact on the social scene this spring.

The cool thing about brandy is you can use different styles for every type of occasion and brandy typically carries wonderful fruit and spice notes, making it ideal for mixing. As a guideline, we recommend young potstills for fruity drinks and carbonated cocktails, older potstills for spiced and herbal contemporary cocktails, and estate brandies for molecular and de-constructed cocktails.

Packing a Punch!

Punch was the forerunner of the cocktail and is the easiest way to make cocktails for a lot of people at once. The popularity of brandy punch actually peaked before the American Civil War in the 1800s– with the popularity of brandy itself – and we’re happy to report it’s experiencing a renaissance once more. It’s a perfect summer drink that ensures you do all the preparation before guests arrive, leaving you plenty of time to socialise and enjoy the ‘fruits’ of your labour. Not for the novice tippler but rather a delicious drink recommended for long, slow sipping and savouring, try: Method: In a punch bowl, combine the brandy, rum, curaçao, lemon juice and raspberry syrup, and refrigerate for about 4 hours until chilled. Gently stir in the sparkling wine, add the ice and garnish with the orange slices and pineapple cubes. Ingredients: • 1 bottle brandy (try Joseph Barry or Flight of the Fish Eagle) • 1/2 litre dark rum • 150ml curaçao or triple sec • 300ml fresh lemon juice • 180ml raspberry syrup • 2 x 750ml bottles chilled sparkling wine • A lot of ice Garnish: 5 sliced oranges and 1 cubed pineapple

Vegging Out Why should fruit have all the fun? Sweet is moving over for savoury and we’re all appreciating more savoury herbs and fresh ingredients in our glasses right now. Similar to chefs, top mixologists and bartenders are sourcing splendid seasonal produce from their local farmer’s markets. Many restaurants now also have herb and vegetable gardens that they use for their menus, so doing the same for their drink lists is a natural development. Think carrot juice, beetroot juice, tomato, celery and muddled green peppers for example. Basil, rosemary, dill, and rhubarb - they’re all cropping up in our drinks. Spices and herbs are adding more depth and flavour to cocktail concoctions, much to the delight of both bartenders and patrons alike. The fact is that spices are hot right now and mixologists are embracing the combination of ‘fire and ice’. Chilli, jalapeno, coriander, cocktail onions, piquant peppers and ginger are infusing cocktails with a sense of adventure. More and more bars and restaurants are growing their own ingredients on site and muddling them into their beverages. Here are two great brandy versions to get you started:

Chilli of my Eyes:

Method: Muddle the chilli with the cinnamon powder. Add syrup and other ingredients. Shake with ice. Fine strain over ice. Ingredients: • 37.5ml brandy (Try the KWV5) 1/5 chilli • ½ tsp of powdered cinnamon • 10ml sugar syrup • 1 spoon of pineapple & mango jam • 50ml clear apple juice

Eldorado Sunset

Method: Add sugar syrup to shaker. Muddle with lemon grass, add basil, thereafter add pear. Add other ingredients. Shake. Strain. Glass: Highball Ingredients: • 30ml Klipdrift Premium Brandy • 20ml sugar syrup • 4 basil leaves • ½ pear • ¼ lemon grass • Ginger ale Garnish: Lemon grass

Egging ‘em On

Crack open your creativity! Eggs – both whole and whites – are another ingredient making a triumphant return to cocktail culture. Boasting a long tradition in mixology, the incredible edible egg provides richness, texture, and a lovely foamy appearance. The whole egg is being added to cocktails more than ever before, creating silky smooth textures in Brandy Flips and the like, while the whites are used to whip up creamy foam on top, as in a Pisco Sour. For another brilliant brandy take on the trend try the ‘Round Robin’. A classic drink made possible once again by the relatively recent return of absinthe to store shelves everywhere, this drink marries the warmth of brandy and the herbal punch of absinthe with the addition of an egg white: Method: Give it a shake and strain. Ingredients: • 1 large egg white • 30ml brandy (Viceroy or Martell are good options) • 1 dash simple syrup • 1 dash orange bitters

Barrel-ageing is no longer the domain of spirits; barrel-aged cocktails are now a certifiable international bar craze. Mixologists have recently discovered (much like the wine and brandy makers before them) that if you leave liquor in a cask for a period of time, it can taste a whole lot better. Ultimately the ingredients spend more time together, meaning harsh flavours are mellowed and the wood lends some of its distinct flavours to the liquid. This is what the ‘craft spirit’ movement is all about, and the concept is being developed by a new breed of bar-owner that is interested in experimentation and pushing boundaries. Wooden barrels continue to become increasingly popular, with top international bartenders keen on mixing up a large batches and letting them sit for weeks, and sometimes months, on end. Most of the time the results are delicious, so much more than just the sum of the parts that went in. Consider the following delicious cocktail known as The Blood and Fire: Method: All barrel-aged for 6 weeks in French Oak. Ingredients: • Brandy (try the Mellow-Wood 5) • Blood orange juice • Elderflower syrup • Sparkling wine or Cap de Classique

Low-cal Cocktails

Here’s the skinny just in time for swimsuit season: cocktails now no longer need to spell ‘diet disaster’. Clever cocktails now allow you to let your hair down without having to let out your belt a notch. Low-

calorie cocktails are continuing to be one of the hottest trends at the bar – and this is not just amongst the ladies! Try White Sangria cocktails with lots of fresh seasonal fruit, Cointreau, Flight of the Fish Eagle or Oude Meester Brandy, sparkling water and loads of ice. For a great low-cal peachy option with a kick, get some crushed ice, lime juice, brandy (try Collison’s), sliced peaches, sparkling water and healthy dose triple sec. Place the Collison’s, triple sec and sliced peach in a blender. Then put some ice into a glass and pour the cocktail mixture on top before topping it off with sparkling water. To make a refreshing Apple Fizz you need ice cubes, 2 parts brandy (try Laborie Alambic or Tokara), 5 parts Appletizer and a squeeze of lemon juice.

Garnishes a Go-Go!

Not every cocktail needs to be garnished but small refinements in ingredients employed during or after creating a cocktail can make the difference between a good drink and a terrific one. A finishing touch such as three skewered raspberries can give a seasonal flair, even when the drink is not based on seasonal produce. Blackberries, which can be quick frozen and added to a glass of fizz, or a few autumn cranberries or pomegranate seeds set to float in a spicy drink, are easy, festive touches that are being employed. Simple summery garnishes such as a wedge of watermelon, a cherry tomato or a husked gooseberry also do the trick. Honey, one of the hottest cocktail ingredients in recent years, has yearround application in drinks, but inventive

cocktailians also are now also adding pieces of the comb as a garnish. A few potted herbs also help with fresh garnishes yearround whilst edible flowers are especially nice floating on top of a drink. They are especially popular in Asian cocktails but can also be great in the quintessential Brandy Champagne Cocktail (a dash of brandy, a sugar cube, a dash Angostura Bitters, topped with sparkling wine) to replace the usual Maraschino cherry. The key to successful garnishing is to either replicate a flavour or ingredient or to balance a taste, aroma or body with complimentary or contrasting flavours. The right garnish can serve as the link between a cocktail and the cuisine. A shiso leaf in a sake drink or a piece of lychee, pineapple or kiwi fruit in a tropical cocktail can make the connection. Adding dry preserves such as candied ginger or citrus peel slices also add colour, texture and flavour with little effort. Similarly, herbaceous or floralinfused sugars and salts can provide yearround fresh flavour in the form of a rim. Although it’s largely about balance, it’s also about fun: cupcakes and mini-skewered peanut butter and jam sandwiches are now all being known to turn up on the edge of drinks. Talking points indeed.

LOCAL IS LEKKER: What’s also very popular is that bartenders are now traveling to local distilleries and becoming inspired by the process of making these fine brandies which, in turn, inspires their new creations. Getting out there and experiencing the craft is the way forward.

MAGAZINE

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f ber o a num n at a r o f y io tr ra indus a posit ra ican B the IT wine with he need fo e r f in A g t in in th onald h lt t k t r s e lt f o e e u r f e w e o McD S nd is int r 4 years h t wine, he nce a sue h of the By Grant r al scie ity to pur nager. Afte ct of grea e ic t g li a o n ortu s ma produ ing p l Man a study ot the opp ing service ndy is the r r e e t n f g t a A r ie Ge marke reat b , Dan years tate as the because g gical step. s , lo e d n t wine allenge a s the nex h a new c industry w y d n a br Q Aside from the quality, what other virtues of SA brandy are you looking to communicate to the public?

Q As an organisation, it must be a challenge for the SA Brandy Foundation to bring what are essentially opposition brands together to work towards the common goal of promoting the spirit category. How do you manage that?

Q Tell us a bit about the history and heritage of the Brandy Foundation, as well as its objectives. A

It was established in 1984, so it’s been around quite some time now. Quite simply, the reason for its conception was to promote brandy, and South African brandy in particular. And what we’re focussing on more and more in the Brandy Foundation today is spreading the word that SA brandy is the best in the world.

Q A lot of South Africans don’t realise just

how highly regarded our locally produced brandy is. It really is something to be proud of.

A Brandy is so ingrained in our society and the reason for that is its versatility. But looking at the premium and super premium end of the market, SA brandies are quite literally the best in the world. And it’s not just talk; we’ve got the silverware and certificates to prove it. At the IWSC (the International Wine and Spirits Competition) we’ve won Best Brandy for the last 5 years running, and we’ve held this title 11 times in the last 14 years. Q That is a remarkable strike rate. A Yes, and it’s not the same

brand winning every time. There are various SA brands taking top honours at international competitions.

Kaapzicht, Tokara and Haute Cabrière. And then you’ve got other smaller distilleries like Grundheim in the Little Karoo that are also producing fantastic brandies.

Q You mentioned earlier that brandy is firmly ingrained in our culture, and I suppose this is in no small way due to its long and rich history in this country. This year we celebrate 340 years of brandy production in SA. That’s truly impressive.

A It is an interesting dynamic, but I think all the producers see the value in working together and are making a valuable contribution to the Foundation’s ongoing success. Our members constitute 98% of brandy producers in the country, including the big players like Distell and KWV of course. But we also represent the ‘little guy’ making a very niche product in the Klein Karoo for example. We make a specific effort to give everyone the same amount of our time and attention because it’s not uncommon for some of the smaller producers to make brandy that easily competes on quality with the big players.

A Yes, it all started on a ship in Table Bay. We don’t know exactly who had the honour of making the first SA brandy, but we do know that the ship was called the De Pijl. And because the South African wine industry has such a rich heritage, our brandy has followed closely behind. Obviously you need good wine to produce good brandy, and we have an abundance of both. So 340 years is a big milestone, and we’re going to be paying special attention to it at our annual banquet.

Q Give us an idea of the inner workings of the SA Brandy Foundation.

Q How are we able to trace the history of SA brandy with such accuracy?

A We have a council with an elected chairperson and a deputy chairperson, both of whom serve a 2 year term. We meet every couple of months as it’s not easy gathering all the parties together, and our function is largely project-driven; the various events or campaigns that we run each year form the bulk of our discussions at the meetings. Examples include Fine Brandy Fusion which is a massive festival of brandies, there’s the FHM Brandy Cocktail Competition and the Brandy Banquet. We are not a regulatory body; we are essentially there to coordinate the promotion of the brandy category as a whole.

Q What are some examples of really good small-batch brandy distilleries? A Interestingly, a lot of well-known wine estates make fantastic brandy, such as www.sabrandy.co.za

A Luckily a large number of distilleries are family-run businesses that date back many generations, and the bigger producers keep comprehensive archives too, so there is a fair amount of documentation that we can refer to.

Q So from the history of SA brandy, let’s turn our attention to its future.

A I feel we play an integral part, together with the rest of the industry, in helping steer brandy in the right direction and I do feel that we are succeeding. Brandy has historically always had a very established yet traditional reputation, but these days 80% of brandy drinkers are below 50 years old. We are succeeding in marketing it to a younger, hipper crowd. Brandy is sexy and its future is looking bright.

MAGAZINE

A Its versatility for one. Brandy is not just to be enjoyed with your favourite mixer; it can be savoured on its own or on the rocks, and of course it makes a killer cocktail. It also suits a wide variety of occasions and pairs beautifully with food.

y r o Hist

r e e B

SA n i

By Keg

King

Most South Africans te nd to be a We love be jov ial bunch in g o u tdoors, we to braai an . love our sp d most imp ort, we love ortantly, w And we do e L it well! OVE to drin k beer.

We’re home to a great beer consumption culture, and we’re pretty brand loyal. However, the beer landscape seems to have shifted into a new gear over the last few years with the advent of many microbreweries around the country. While the majority of beer consumed will continue to come from the major commercial brewers, a new market is emerging that enjoys more of the craft brewed variety. We thought it would be a great starting point to explore the origins of the brewing industry in South Africa to fully appreciate our beer heritage.

Magazine

Where did it all start?

A certain Jan van Riebeeck and his merry crew landed in the Cape in 1652. Shortly after in 1664, the first private brewing licenses were granted to four producers, who were given specific areas from which to operate and only allowed to produce small quantities. However, due to the lack of quality brewing ingredients, the majority of beer was brought in by ship and the Dutch East India Company therefore retained control of the supply of the beverage. Some 40 years later, the Governor of the Cape took a more positive approach to the beer supply and sent for the ‘brewer’ Rutger Mensing. Upon his arrival, he was granted a substantial piece of land in what is currently known as Newlands and surrounds, and in 1696, Mensing produced his first batch of malt beer. Some of this beer was sold to Dutch East India Company as it was deemed necessary for the health of the sailors (who said beer was bad for you?) and the rest to the public in casks. The brewery was then left to Mensing’s wife, Gerbregt, and his son Willem, who was a bit of a philanderer witha particular fondness for the salve women. Gerbrech, who was the holder of the brewing license, was said to be a feisty women who ended up alienating the customers, so in 1713, Willem was forced to sell the brewery to Rudolf Steenbok. After this time, various people were licensed to produce beer in the area. Most significantly, in

1783, Dirk Gijsbert van Reenen obtained a brewer’s license and set about trying to improve the quality of beer which was still largely reliant on using imported, dried hops. The most important factor in doing so was his decision to plant hops on his farm near Swellendam, which as it turns out, led to the development of George as a hops growing area. Up until 1795, beer was still primarily being produced for the Dutch East India Company under monopolistic conditions. After the control of the Cape changed hands to the British in the early 1800s, the principles of free trade were implemented to the detriment of the brewers who had paid ‘handsome’ figures to brew beer under the monopoly system. This resulted in the properties changing hands under British rule, ushering in the new breed of modern breweries. In the 1840s, Jacob Letterstedt, a well-connected businessman with varied interests, set up Mariendahl Brewery and Josephine’s Mill, making use of the natural spring water from Newlands Spring for the brewing of his beer. He also imported modern, updated equipment and expertise, which resulted in much better quality beer than was previously available. At the same time, there was another

About Keg King

substantial brewing operation, Newlands Brewery, which was situated below the current Forrester’s Arms and brewed much more beer than Mariendahl Brewery. In 1864, Anders Ohlsson came to the Cape and by 1881 had bought up a variety of commercial enterprises, one of which was a mill not far from the breweries. He had assessed that brewing had a bright future and proceeded to purchase properties in the area. In 1888, Ohlsson ended up leasing the Mariendahl Brewery and Josephine’s Mill with an option to buy all the leased properties and water rights from Newlands Spring. In this time he had also negotiated purchase of or rights to a number of other breweries in the area, namely the Martienessen Brewery, the substantial Cannon Brewery, and eventually the Newlands Brewery after the death of its owner. Around the time that Ohlsson was consolidating his interests in the Cape, a new brewery was launched upcountry. With the discovery of gold and the subsequent establishment of Johannesburg at the epicentre of the gold rush in the Transvaal, South African Breweries was founded in 1895, and Castle Lager was launched the same year. Over years, particularly during the outbreak of war and the Depression years, South African Breweries and Ohlsson

worked closely to secure the supply of barley and hops, which resulted in the establishment of commercial hops farming in the George area in 1935. South African Breweries continued their expansion into other territories, including Rhodesia. By 1953, they had built a modern brewery in Isando, and by 1956, they had bought out their rivals, Ohlssons and Union Brewery, after the government had applied major pressure through taxation and banning of alcohol sales to black consumers. The purchase of the two breweries allowed SAB to effectively eliminate competition as they could rely on economies of scale and distribution.

South African Breweries was founded in 1895, and Castle Lager was launched the same year. In 1962, the prohibition of liquor sales to the African market was lifted and this led to major growth in the sector. This was followed by SAB gaining the licenses to brew Guinness (the first license granted outside of Ireland), Amstel and Carling Black Label.

Modern Times The South African Beer landscape is vastly changed. After a period where SAB controlled almost 95% of the market, other major players have entered the fray. Brandhouse, a joint venture between international beverage companies Diageo, Namibia Breweries and Heineken International, is the main competitor. With Brands like Windhoek, Heineken, Guinness and lately Amstel, they compete predominantly in the premium sector and have eroded away some of SAB’s stranglehold. A whole host of microbreweries have also entered the market over the years, with the most notable being Nottingham Road Breweries in KZN, Mitchell’s Brewery in the Cape and Drayman’s in Gauteng. This sector is seeing unprecedented growth, with new brands being presented on a monthly basis, either through importation of foreign beers or new local microbreweries. A certain segment of the South African market, it seems, has opened up to these new players, creating a completely new dimension to the beer sector. In times when beer sales have remained pretty stable, the availability of these new brands seems to be stimulating growth, which can only be a good thing. We’re all for the growth of the beer market. Long may it continue!

MAGAZINE

We’ll deliver ice cold draught beer for your party. Keg King makes use of extremely efficient portable draught dispensers that can be set up and pouring ice cold draught beer within 5 mins of arrival. Keg King is also a provider of draught solutions to the trade, focusing on micro brewed beers on tap. If you’re looking for anything beer related, we’re your guys! www.kegking.co.za

t r o Rep Brandy & Cognac Market 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 The total brandy market is worth just under R3 billion and is showing a decline of 2.1% in volume terms. It is however growing in value by 4.2% year on year. Brandy is segmented into a number of subsets based on the brand efficacies and price positioning of the product, for which there are 5 defined subsets ranging from Cut Price, Proprietary, Premium, Super Premium and Cognac. Total South Africa: January 2011 to December 2011 - 12mm

32.1

29.9

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20 15 10

6.7

1.5

0 -5 -10

0.8 -2.3

-5.3

-7.9

-10.9

-15 Brandy: Cut Price

Brandy: Proprietary

Brandy: Premium/High

Volume (%) Growth

-3.4

Brandy: Super Premium

Cognac

Value (%) Growth

Cognac is also a super premium subset of brandy but is measured separately and is worth a little over R100 million for the last year 2011. Cognac has experienced fantastic growth in the last year of 32.1% in volume and 29.9% in value. Well known cognac brands are driving the growth of this segment at the expense of the Super Premium Brandy segment which has experienced a decline in volume of 10.9% and value of 3.4% and is currently worth around R108 million. The ageing of brandy is further segmented into 20 year old, 18 year old, 15 year old, 12 year old, 10 year old, 5 year old, 3 year old and no age, for which the no aged segment is the lion’s share of the age vintage segments, accounting for approximately 81%. In terms of Total Brandy, the only age segment currently experiencing both volume and value growth is the 3 year old age vintage.

e – 81

No Ag

r old

3 yea

– 3%

r old

5 yea

– 14%

ar old

10 ye

Brandy & Cognac Market

– 2%

ar old

12 ye

– 0.2%

ar old

15 ye

– 0.2%

ar old

18 ye

– 0.2%

ar old

20 ye

– 0.1%

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r i a l F co By Tom

t e mp

s n itio

Dyer

As a flair bartender, sometimes you can get a tiny taste of what it might be like to be a rock star. When you have trained for years and years, sometimes on one move, to land that move on stage to a room full of screaming “fans” is the greatest feeling that you can get in your flair career. Whether you come first or last, you will never forget that moment of appreciation for the hard work you have put in over the years. But what is the journey like to get to that point? This brings us way back to the beginning of a bartender’s flair career. Before you start flairing you need that kick to get your started, and normally it is when you go and see a flair competition and witness a spectacle as described above. Once you get the bug, that’s when the training and practice has to start. So after years of practicing, training and competing, what does it take to enter an international competition of today?

Rules This is the place to start. You need to know what is required of you to earn the most points in a competition. In some cases the rules have been its biggest downfall. Too many rules and regulations can cause too many problems. I remember one event that had a pour round as part of the competition. In the pour test round you had to pour a number of measures with different bottles in the quickest time possible, earning bonus points for being under a specific time. Because of the rules, if you called “time” (which means you are finished) as soon as the adjudicator said “go”, the bonus points

you would have been awarded would far out way any score you could get if you actually poured any of the drinks. Sometimes you have to make “proper” drinks with real alcohol, and other times you are just being judged on whether you follow the correct techniques and recipe to make the desired drinks. At the end of the day though, in EVERY competition the drinks are the most important aspect. I constantly get asked, “How can I do better in flair competitions?” My response is simply, “Make your drinks”. It is the part of the comp where you can score the easiest points but also where you can lose most points. So I’ll say it again “MAKE YOUR DRINKS!”

MAGAZINE

The crowd throws their hands in the air, drinks go flying, girls are screaming and the bartender has the biggest smile on his face. This is what a flair competition is all about.

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Flair

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Location and Venue

This is what can make a competition great. The set up of a flair competition is the most important aspect to making sure it is going to be a success. I have been to competitions in all different venues, from big exclusive nightclubs, car parks, hotel receptions, pizza restaurants, bars, cafés, beaches, bar schools and even in shopping centres. By far the best venues are the most intimate ones. Some bartenders finish with a massive smile on their face, others cry from too much emotion after doing a good round, and in one case I saw someone be physically sick after finishing on stage.

Magazine

A mistake that some organisers make is to market a competition for the general public. We have to be honest with ourselves here: flair is only appreciated and watched by other people that enjoy flair. Only a small majority of the people that come to a flair competition actually don’t know anything about it. I explain the flair world to the general public a bit like how would the video gaming world. It is there with a following of people from all over the world. Professionals compete against one another in massive contests, sometimes for big prize money. Well, flair is the same, but we like to think a little bit more socially acceptable. The stage, the lights and where the crowd is placed can make or break a competition. There are some competitions that have been going for many years, simply because of the stage setup they have. Important factors are lights that show off the performers but don’t blind them, enough space and ceiling height for them to pull off their biggest moves and entertain the crowd, and then finally the crowd needs to be close enough to the stage to feel like they are part of what is going on.

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As a competitor, the build-up to a competition is the most fun and frustrating part. Choosing the right music and then devising the best and most original routine to go with it is what is going to wow the crowd and judges. Once you get your routine ready to go, then it is a case of practicing it over and over and over and over and over and over again. And then when you feel like you can’t practice it anymore, you do! Then there are the injuries. Sliced open heads, cut tendons, stitches are not uncommon. I know two guys that are currently ‘competing’ as to who has had more stitches in their flair career. I think at last count, one was on 32 and the other was on 43. I currently have zero.

Then there are the injuries. Sliced open heads, cut tendons, stitches are not uncommon. I know two guys that are currently ‘competing’ as to who has had more stitches in their flair career.

A few guys have cut tendons in their wrists, limiting the movement of their thumbs, others have sliced open their foreheads from stray broken bottles. Others have been known to damage their ankles and kneecaps. So far I haven’t heard of anyone cutting off their fingers yet, but I know some people that have been close. Injuries aside, the frustration you can get when training can really take its toll. I’ve known people to break bottles in anger over and over again, throw rubbish bins across the room or

flip their practice bar over. But you have to pick yourself up, start again and keep training. So as you can see the build-up, exciting as it can be, has it’s frustrations. But after all those hours, upon days, upon weeks and years of practice, when it comes to the competition, there is a lot more to think about. Judges Get the wrong judges and all that practice was for nothing. Inexperienced judges for a competition don’t know difficult moves from easy ones or creative moves from copied moves. Simply put, they are not educated enough to be able to judge a good flair routine, which means the routine that has taken you 3 months to perfect, and given your ‘x’ amount of injuries, would not be marked fairly. This can cause some upsets at competitions that can ruin a near-perfect competition. If the results are not right, a lot of the credibility of a competition is lost which can upset competitors, organisers and sponsors. Ultimately, this could mean that the competition might not happen again. All that being said, you can only concentrate on what’s under your control. You’ve done your practice, your routine is ready, you’ve prepared your music, the venue is full up, and the crowd is waiting in anticipating for your round. It’s your turn to go on stage, your heart is pounding as they build up your introduction. Your mind is racing as you try to keep calm and think about the routine ahead. Don’t forget the first move, keep calm, and remember to smile. The MC calls your name, you walk out on stage to a roaring crowd of flair fans. The MC gives your count down and you’re off. Five Minutes later you’re done. Some bartenders finish with a massive smile on their face, others cry from too much emotion after doing a good round, and in one case I saw someone be physically sick after finishing on stage. It’s amazing how a five minute flair routine can affect you. Your emotions can take control of you, but it is this that you need to control to pull off the routine you’ve been training for. All the hours in the practicing room, the cuts and bruises cannot prepare you for the feeling you get when you walk out on stage. The frustration you can get when training can really take its toll. I’ve known people to break bottles in anger over and over again, throw rubbish bins across the room or flip their practice bar over. Overall, preparing for a competition is a frustrating, time consuming, life engulfing, physically tiring time. It will annoy you, make you want to quit, make you smile, excite you, bring you down and wear you out. But it’s all worth it for that one moment on stage when you land that move you’ve been training for over and over – a moment I’ve been lucky enough to have had many times. These are the moments a flair bartender lives for. It’s worth every second!

Tom Dyer

s p p A e l b r a e l i k a a v e A r B

Need the per

fect pick-up li

ne?

MAGAZINE

e Ic

103 Let the app do the talking! Do you often find yourself coming up short when in need of a great pick-up line? Well these nerve-wrecking moments are over! De Kuyper introduces the Ice Breaker app to provide you, on the spot, with the right pick-up line and accompanying cocktail. It will even do the talking for you. Give it a try! Features include:

• Find the most suitable pick-up line for your flirt by telling Ice Breaker what your flirt is like in just five simple steps.

• Let the app do the talking by placing your iPhone in front of your mouth. • Save your favourite pick-up lines and rate them. Please be aware that you have to be of legal drinking age in your country to use this app. De Kuyper endorses moderate and responsible drinking.

st e t a Gre

ld’s lectio r o l W The ky Co

Magazine

By Patrick

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Photos courtesy of Chantelle Horn

y k his

Whis

Leclezio

On the other side of the Atlantic a Brazilian by the name of Claive (Clive but with amended spelling so that Brazilians don’t pronounce it “Cleeve”) Vidiz spent a number of years amassing what has become known as the world’s largest whisky collection. Housed for many years in a private museum – in fact a remodelled wing of the man’s home in Sao Paulo – it was bought lock stock and cask by Diageo in 2008 for an undisclosed sum. Liquor giant Diageo is not typically known for its benevolence, however in what has been a grand gesture to both the industry and to whisky lovers, it has (for the foreseeable future) bequeathed the collection, now called “The Diageo Claive Vidiz Scotch Whisky Collection, to the Scotch Whisky Experience, an exposition located on the Royal Mile in Edinburgh. The collection is thus being exhibited and is accessible to the general public in the heart of the Scottish HQ; a more appropriate scenario one could not hope to imagine. I decided to contact the SWE to see if I could wangle from them a catalogue of the collection, previously unpublished. Where the BBC and the Scotsman had failed perhaps Patrick Leclezio would prevail! The weight of my journalistic influence unfortunately leaves much to be desired – I was politely rebuffed, but it appears with good reason. The catalogue is still being compiled; researching 3000 plus whiskies is a seemingly lengthy task. Angela Keir, the expo’s Deputy General Manager, was nonetheless very forthcoming in response to my enquiry, and she provided me with the following information about some of the more interesting and obscure bottles:

James Buchanan’s The Diageo Archive Team has dated this bottle back to 1897. It is the oldest bottle in the Collection.

Strathmill To celebrate the distillery’s 100th anniversary, Strathmill produced only 100 bottles of this particular expression. These bottles were gifted to sitting Presidents, the Queen and Claive Vidiz. Claive’s bottle was number 69.

MAGAZINE 105

Jubilee Collection This is the full collection bottled by Gordon & MacPhail in 1977 to commemorate the Queen’s Silver Jubilee (25yrs). It is very rare to have the complete collection.

Dewar’s Centennial Flagon In 1986 Dewar’s produced their “Centennial Flagon”, a replica ceramic decanter to celebrate the historic brand of whisky. Each person gifted a flagon was asked to record their thoughts about Scotch Whisky. These records were then stored to a time capsule which was buried in the Dewar’s gardens in Perth.

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t r a b

? s e nch

u p why

Kevin

Snyman

broug

u by to yo

...

g... nd amazin , that is re simple a when done properly Punches a

Magazine

Punches take pressure off busy bartenders and offer your customers an exciting signature cocktail “on tap”. Done properly, they should be an inexpensive money generating service. Please let me explain.

106

If you think I am talking about the type of punch you find in a cooler box at a house party, filled with an array of tinned fruits (fresh from the local shopping centre!) delicately thrown together with cheap spirits and boxed juice, you’d be wrong. There are so many alternatives to the types of punches that have you making bad decisions by the end of the night; I’m talking about concoctions that are lightly complex, make use of quality ingredients, are easy to make and will ensure that you can offer a great cocktail experience at any occasion. A couple of Christmases ago, whilst spending time with family, it hit home how useful being a bartender can be whenever there is alcohol around. I love working the bar, but I needed a way to showcase these skills without being caught up with mixing drinks the whole day – I was on holiday after all! In came the punch. Not wanting to create something that may finish the party early, I put together a light vermouth punch made with Martini Bianco, green ice tea and some fresh mint, which made for a low-alcohol cocktail that everyone could enjoy. It also didn’t cost a fortune and allowed me to enjoy the sunshine by the pool. On a recent visit to the States I had the fortune of visiting some really incredible bars. I noticed that a lot of punches were

being served, and the styles and quality of these were top drawer. Although I did not start this trend (believe it or not!) it did get me thinking about my Christmas punch again, and the place it could have in South African bars and parties. Why? large number of bars do not have the time to make cocktails, but would still like to offer them. • All these drinks can be pre-made at the start of shift and kept in containers for later use. • Bartenders can pump out these drinks quickly when the bar is busy. • Let’s face it, no one likes to wait for a drink, and everyone can enjoy a cocktail.

• A

When & Where? Welcome drinks: if you know how many guests to expect, you can prepare these quite accurately to save costs. House parties: you can hire some bartenders to serve beer and wine, and have a nice punch on the side for a bit of variety. Just a regular braai at home: gents, make the ladies a punch before you put the fire on. You’ll thank yourself later! Bars: place it on the bar counter with a small sign pointing out the “Punch of the Day”, make sure it looks appetising and is served in a good looking punch bowl. Restaurants: get the chef to think of a food pairing with it. Who? Who wouldn’t? How? There are four main factors here that I would focus on: Quality of your ingredients and garnish: don’t skimp, your guests will taste it. Keep your garnish simple; one item is plenty. Ice: I recommend using broken blocks of ice in the bowl as they don’t dilute as quick and do look cool. Bowl and serving ladle: I recommend stainless steel vintage type bowls and a quality ladle; they are an attraction piece.

Balance: make sure it’s not too sweet, sour, strong or weak, and try not to make it too much like a sweet fruit punch. Try using spirits infused with spices (you can do this yourself) or flavoured bitters. Fresh fruit juice is a must and don’t worry about adding fruit pieces as they soak up the alcohol if left too long and can get a bit mushy. Remember this is merely a general cocktail in a large volume format.

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

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PURE

ud t s r FLai

Magazine

Beginner Move

Hold the bottle in your dominant hand in a regular grip and the tin in your other hand. Flip the bottle over your hand.

Catch the bottle by the neck, swinging your arm down and the tin arm up to cross your arms over.

When your arms meet in the middle, ‘pop’ the tin out of your hand to fly over your upper arm and quickly pull your hand out of the way. Continue to swing the bottle-holding arm down.

Catch the tin with your spare hand. You will finish the move with the bottle in an inverted grip.

108

Pour a measure of liquid into a tin.

Hold an empty tin in your dominant hand and the tin with the liquid in your other hand.

Throw the empty tin so it spins in the air.

Catch the tin in a reverse grip.

Intermediate Move

Pure Bar Studios Contact Tel 021 556 5112 Leigh Cell 082 779 9363 Email leigh@purebarstudios.co.za

Give the tin holding the liquid a quick upwards ‘pop’ so that the liquid is airborne.

In one smooth motion swing the empty tin down to catch the airborne liquid.

The tin you have swung downwards should now hold the liquid and the other tin should now be empty.

Travis Cell 082 940 1943 Email travis@purebarstudios.co.za

Join us next issue for more flair lessons

n y l en

M 2 é 1 f 0 a 2 C p s m w Ne ir Co

Fla

Pete the Sock

Barend Heiberg

The annual News Café Flair Comp was held on the 25th of August, 2012. We saw a great many new faces entering the competition which serves as evidence of the growth in the industry. The crowd was entertained by some interesting and breathtaking flair routines and the judges had their work cut out with all the technical moves and spectacular routines on display. At the end of the day, the final decision came down to the number of errors that were made by the individual contestants, which goes to prove that the key element in participating in this competition lies in the amount of practice and preparation each individual puts in. We would like to thank our main sponsors, SKYY Vodka and Butlers Liqueurs, for making this event possible. And the efforts of the Northern Flair Society in promoting this event also deserve a special mention. All the competitors travelling from as far as Durban and Cape Town is testament to the regard in which this comp is held.

Travis Kuhn

A drum roll please ...

Congratulations to the competitors: 1st place – Travis Kuhn 2nd place – Gareth Pahliney 3rd place – Anil Sabharwal

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Travis Kuhn, Anil Sabharwal and Gareth Pahliney

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e h t f o s e l l i a a T kt

c o C , Bacardi

By Kevin

, South

Portfolio

Africa

Ambassador

Snyman

Magazine

Tales of the Cocktail® is the world’s premier cocktail festival. Started in 2003 by founder Ann Rogers, it is held annually in July at various locations in and around the French Quarter in New Orleans. The event brings together some of the world’s best industry specialists, bartenders, brands, brand ambassadors and enthusiasts, but is also open to members of the public interested in our spirited profession. This international festival packs in around 150 events in 5 days including seminars, dinners, competitions and tastings where brands showcase their latest products. And I was going!

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Travelling with Richard Irwin, the Grey Goose Brand Ambassador for the Middle East and Africa, we set of on an epic 27 hour journey, crossing 7 time zones to get involved in the 10th anniversary of the festival. Arriving in New Orleans, the first thing we encountered was the extreme humidity and overwhelming size of everything! The first point of call when doing the Tales of the Cocktail® was registration. The Hotel Monteleone was the headquarters for the convention situated on Royal Street, a block from the famous Bourbon Street. At the hotel there was a buzz of fresh faces, people catching up with old buddies and being introduced to new colleagues; it was a bit overwhelming seeing some people that I had only read or heard about, and it was a pretty cool feeling to be part of that. It was funny to see the cocktails already flowing and one or two punters already letting the excitement get the better of them. This was just a small taste of what was to come. The Events: There was no shortage of events taking place at Tales. Every night there were at least three events where brands could showcase their stuff, offering punters world class cocktails and showmanship. The “Night of Noir” event hosted by Grey Goose was our first, and we were going to be put to work! The purpose was to present the new Noir (cherry) edition to the Grey Goose flavour range, along with a multitude of amazing cocktail creations. Richie and I were asked to handle the cocktail bars in the main room, and with the likes of Francois Thibault (Grey Goose Maître De Chai), Global Grey Goose Ambassador Dimitri Lezinska present, to say I was a little intimidated is an understatement. However, the South African bartender presence was very well received and we quickly made about 100 new best friends! Once our Grey Goose party closed down we made our way into New Orleans to have a look around. That night, and every night of the convention, everyone ended up at

the old absinthe house, opened in 1807 and situated on Bourbon Street. There is a saying which I believe without doubt to be true: “EVERYONE YOU HAVE EVER KNOWN OR WILL EVER KNOW, EVENTUALLY ENDS UP AT THE OLD ABSINTHE HOUSE.”

• True/Untrue: Exploring Bar World Myths • The World’s World-Class Spirit – RUM! • The Top Ten Cocktails of the Last Ten Years • Meet the Two Harrys • Bitter cube Hands-On Hand Made Bitters Lab • Mixology Media Camp

Among other events we attended was the “Bar Room Brawl” where some of the top US bars battled it out to become Bar Room Brawl champions of the world. There was also the “Bacardi 150th Anniversary USBG Hand-Shaken Daiquiri Competition” where 12 hopefuls competed for the title. Of course a highlight of the convention was the “Spirited Awards Dinner” which recognised some of the best in the business in their respective fields. Some of the winners included:

By the first day of the seminars we were already shaking hands with people we had met the night before as if we had known each other for years, and we also bumped into a few who had taken things a little too far! But the seminars were what I had come for and, wanting to absorb as much information as possible, I got stuck into as many as I could. Some were better than others, but they all left me a better off than I was before.

International Bartender of the Year Alex Kratena of London, United Kingdom World’s Best Cocktail Bar The Connaught Bar of London, United Kingdom World’s Best Cocktail Menu Callooh Callay of London, United Kingdom World’s Best Drinks Selection Salvatore’s at The Playboy of London, United Kingdom World’s Best Hotel Bar Artesian at The Langham of London, United Kingdom Helen David Lifetime Achievement Award Gary Regan of New York, New York Some of the events are free but then there are those that you will have to pay for. Tickets are around $50 to $60 to get in. Seminars: The Seminars took place mainly in and around the French quarter at different hotels and tasting facilities. There were roughly 3 time slots per day for seminars and around 3-4 seminar per time slot, all accommodated by top industry professionals. Some of the seminars offered:

• How to make your own Vermouth • Reconsidering the Gin & Tonic

The cost of these is around the $50 mark.

Coming from South Africa where we are a little starved for international exposure, Tales of the Cocktails is an ideal platform to boost your knowledge. Remember that even the bad bartending or seminars will teach you something. I can tell you that we are behind mainly because of the lack of ingredients and products we have available, but in saying that, shipping it all to SA tomorrow wouldn’t help because our customers are not ready for that yet. There were some things being discussed at Tales that were a too complex for our burgeoning cocktail culture, and I realised that the way to really grow the bartending industry was to educate our consumers. As much as we might have to offer, if people are not made aware of the vast array of interesting and specialised drinks available, we are going to keep serving Strawberry Daiquiris and Margarita jugs. Anyway, enough of that. We saw plenty in our five days at Tales of the Cocktail, and if you ever find yourself on your way to New Orleans I would encourage you to at least try the following drinks: Sazerac: This is the local New Orleans variation of an oldfashioned cognac or whiskey cocktail. The drink is a combination of cognac or rye

Napoleon House

Grey Goose Bloody Mary “Everyone you have ever known or will ever know, eventually ends up at the Old Absinthe House.” whiskey, absinthe or Herbsaint, and Peychaud’s Bitters. It is distinguished by its preparation method, apparently first mixed in New Orleans in the early 19th century by a pharmacist named Antoine Amadee Peychaud. Most top cocktail bars should have this. Although I did not have the pleasure of going, I was told that the Sazerac House is the place to try one, which kinda makes sense! Also try Sylvain at 162 Charters Street. Ramos Gin Fizz: Visit the Library Lounge at the Ritz Carlton for this one. According to Wikipedia, this specific Fizz was invented by Henry C. Ramos in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street. Originally called the New Orleans Fizz, it is one of the city’s most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz, and still struggling to

keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink’s long mixing time (12 minutes) made it a very time consuming cocktail to produce. I had one, and although quite a pretty penny, it is definitely worth it! Pimms Cup: We had pleasure of tasting this simple drink at Napoleon House, served to us by some of the oldest bartenders I have met. A historical landmark, the venue is a famous building in the French Quarter, so named because of the popular local story that it was intended to be a residence for Napoleon Bonaparte after his exile. A local plot to bring Napoleon to Louisiana was halted with news of his death. Bloody Mary: Although the cocktail did not originate here, it is always a winner to get the day started after a big night. The best one I tried was a Grey Goose Bloody Mary from the Hotel Monteleone’s revolving bar. HQ to the tales, you will meet up with many other casualties from the previous night while sharing in this revitalizer. SOME TIPS ON HOW TO SURVIVE TALES OF THE COCKTAIL

Business Cards: Try not get too excited and give away all your cards on the first night. Planning: Planning: Don’t commit to things you are kind of keen on. There is so much to do and so many things going on that things tend to fall into place.

MAGAZINE

Old Absinthe House

Rest: Get as much as you can. Remember, you don’t have to kill it on the first night! Drinking: Drink in moderation. There’s plenty of time to work through your fair share of cocktails. Eating: Everything seems to come with some form of bread so If you like that, you’ll be fine. If not, there are a few delis and whatnot, and the hotels generally make meals that you are more familiar with. Be adventurous though, you’ve got to try the local jambalaya! I feel extremely fortunate for this experience and encourage anyone who has the opportunity to visit Tales of the Cocktail to make full use of it. The connections, sights, events, seminars, drinks, people and vibe are something special.

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2013 Programme Sandton Convention Centre: 30 April - 5 May Durban ICC: June / July CTICC: October / November 16h00 to 23h00

T I S S I M T â&#x20AC;&#x2122; N DO

MUDL Lifestyle 2013 will be a sensory immersion. Taste from a wide variety of categories and brands Touch and use some of the latest equipment innovations

Hear talks from some of the most esteemed luminaries in the drinks and hospitality business

Smell the delicious aromas of classic & innovative cocktails (oh ok, you can taste it too).

MAGAZINE

See impressive demonstrations and flair shows and competitors including MUDL Masters Flair Comp - Are you ready?

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e l Mo .com

Recipes

Magazine

By Molecular

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The scientific equipment, techniques and know-how of molecular gastronomy, generally applied to food, have been quickly adopted by chefs and mixologists to create interesting cocktails. Molecular mixology brings science to the shaker to create new flavours, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created incredible cocktails and drinking experiences. Spheres that explode in the mouth, cocktail caviar, edible cocktails, multicoloured layers, cocktails that resemble lava lamps, foams and bubbles, cocktails infused with surprising leather and cigar flavours, powdered cocktails, cocktails with suspended elements, cocktail gums, paper cocktails, solid cocktails, cocktail marshmallows, flavoured ice spheres, frozen ‘nitro’ cocktails,cocktail popsicles, glasses filled with cotton candy and much more! The creativity and imagination of these mixologists is endless!

Mixologists who work at molecular gastronomy restaurants are fortunate to have easy access to the expensive equipment used by the chef. But a lot can be done with reasonably priced tools in almost any bar and at home if you have patience and a little extra time to dedicate to preparation. Molecular mixology equipment ranges from simple blowtorches to vacuum chambers, ISI Whips, sous vide machines, cotton candy makers, liquid nitrogen, rotary evaporators and dehydrators. Molecular cocktails were first created by molecular gastronomy chefs such as Ferran Adria, Heston Blumenthal and Grant Achatz but the trend was quickly adopted and taken to the next level by pioneer mixologists such as Tony Conigliaro, who has collaborated with Heston Blumenthal, Eben Klemm, Eben Freeman and Angel Chocano.

Cocktail Spheres Spherification

The spherification technique created by molecular gastronomy Chef Ferran Adria is also used in molecular mixology. It consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. The spheres can be made of different sizes and have been given names like caviar, eggs, gnocchi and ravioli. The resulting spheres have a thin membrane and are filled with the original liquid. A slight pressure of the

mouth on the sphere makes them burst and release an amazing explosion of flavour. The spheres are flexible and can be carefully manipulated. It is possible to introduce solid elements in the sphere which will remain in suspension in the liquid giving the possibility of introducing multiple flavours and textures in one preparation. There are two main kinds of spherification techniques and each of them has its advantages and disadvantages which make them more suitable for certain recipes. The Basic Spherification technique consists of submerging a liquid with sodium alginate in a bath of calcium. The Reverse Spherification technique consists of submerging a liquid with a mixture of calcium gluconate and calcium lactate in a bath of sodium alginate. There are also a couple of other spherification techniques which consist of instant jelling by immersing the liquid in cold oil or liquid nitrogen.

Cocktail Truffles At his restaurant Alinea, Grant Achatz has served a couple of spiked eggnog cocktails by creating a sphere of eggnog filled with an alcoholic mix (similar to a chocolate truffle with liquid filling). One of them called Eggnog - Pedro Ximenez, Benedictine, Buffalo Trace, consists of an eggnog sphere filled with a spicy filling of cucumber, cinnamon and bourbon served floating on sweet Pedro Ximenez in a shot glass.

MAGAZINE Cocktail Gels (or fancy Jello shots!)

Infusing Solids and Dehydrating Cereal

Bar Nineteen 12 in Beverly Hills serves a flight of five jelly shots: a half-sphere blueberry martini with a fresh blueberry suspended in the centre, a slice of jellified layers of Grand Marnier, Kahlúa and Baileys to create an edible B-52, a pear martini made with pear purée, a mojito shot in the shape of a diamond and a round bubble gum martini. The fancy jello shots are served on a glass box filled with ice and lighted from inside. They also serve other jellied cocktails like Campari and orange juice, gin and tonic, champagne with candied orange peel, vanilla bean Prosecco, Manhattan and Tequila Sunrise.

The White Russian Breakfast Cereal of Freeman’s edible cocktails trio (photo above) is made by tossing Rice Krispies in Kahlúa liquor, then dried in a dehydrator. This process is done twice to add more Kahlúa flavour to the cereal. The Kahlúa Krispies are served in a bowl and chilled “vodka milk” is added. The vodka milk is a mixture of half and half with some sugar and, of course, vodka.

Cocktail Marshmallows The Ramos Gin Fizz Marshmallow of Freeman’s edible cocktails trio (photo below) is made with a traditional Ramos Gin Fizz recipe (gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water) plus some additional sugar and gelatin, then whipped and baked to make the marshmallows. The marshmallow squares are then tossed in juniper sugar (juniper berries ground in a spice grinder).

Paper Cocktails Molecular mixologist Freeman has also experimented with “paper cocktails” such as a thin, crispy sheet of quince sour made with whiskey, quince and lemon.

Powdered Cocktails Molecular mixologist Eben Freeman also serves powdered cocktails. He makes dehydrated rum and Coke by mixing colaflavoured popping sugar with rum powder. I guess this has no alcohol content so maybe we should call it a powdered virgin cocktail.

Whisky, Wine and Cocktail Gums

Molecular gastronomy chef Heston Blumenthal serves his famous whisky gums at his restaurant The Fat Duck. The whisky gums have the shape of a bottle and are

served on a photo frame with the map of Britain (photo above). Each whisky is placed on the map indicating the region where it was made. He also has a wine gums version. Molecular mixologist Freeman has also jellied gin and tonic and has served it on lime chips and sprinkled with “tonic” powder. The “tonic” powder, which adds fizz to the edible cocktail, is a mixture of baking soda, citric acid and powdered sugar.

Cocktail Ice Pops Bar Nineteen 12 also converts cocktails into ice pops. Colourful Martini Popsicles of various flavours include apple, watermelon and sour cherry.

Frozen ‘Nitro’ Cocktails Molecular gastronomy Chef José Andrés serves “Nitro Caipirinha” at Bar Centro in Los Angeles. It is made at the table by freezing a delicious Caipirinha using liquid nitrogen. The end result is Caipirinha slush with very high alcoholic content. Look out for issue 6 of MUDL Magazines where we’ll be exploring foams, smokes, layers and much more.

For recipes and supplies go to molecularrecipes.com

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t n i a S d n a r nd Le G a r B a f o h Birt

Advertorial

Magazine

Le Grand Saint Sparkling Vodka is a completely new concept in lifestyle liquor, offering patrons a sense of high style, unique design and quality.

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Le Grand Saint Sparkling Vodka is a pure sparkling treasure. The Super Premium Vodka is produced in the North of France and made from only the finest ingredients. This elusively seductive elixir is both five times carefully distilled and three times filtered, thus ensuring its distinct freshness and absolute purity. The best French quality grain is used and water is naturally filtered through diamond dust filters to enhance its smoothness and to remove all impurities. The name “Le Grand Saint” came from the French tradition that inspired a production method for sparkling wine, invented by our cellar master Henri Berthe 20 years ago in the French Jura region. The quality was so exceptional, that it won several blind taste testing contests against well-known French sparkling wine brands, and it motivated him to create Le Grand Saint Sparkling Vodka. Using highest standards and his professional knowledge based on ancestral methods, Henri infused tiny sparkling bubbles into the pure super premium French vodka. Although not exclusively for female consumption, this glamorous product was created with the ladies in mind. Market research indicated that women found in Le Grand Saint a drink with all the grace and femininity of champagne and the extra “kick” of a premium vodka. Le Grand Saint Sparkling Vodka promises a new way of enjoying vodka and is a glamorous entrance at any nightspot and is a new experience of drinking vodka. This product is designed to celebrate a moment, the smooth taste and unique infusion of bubbles making this vodka a one of a kind.

Closer to Heaven

Le Grand Saint Sparkling Vodka celebrated its New Year’s Eve 2011 pre-launch party at the W Hotel Miami Beach, Florida, while the Grammynominated musical artist Drake performed. The festivities commenced on the Le Grand Saint private jet, where Drake was flown from Toronto to Miami, followed by a tasting of this new spirit at the W Hotel. Le Grand Saint Sparkling Vodka also hosted the House of Hype LIVEstyle Lounge during the 2011 Sundance Film Festival where celebrities were quickly becoming converts of the elite liquor. It was served at Platinum rapper, producer and entrepreneur Dr. Dre’s Memorial Day celebration in 2011 and many more upscale events which you can see at http://www.legrandsaint. com/en/events.php. Le Grand Saint Sparkling Vodka officially launched in Europe at the Bar Convent Berlin Show in October 2011 where it experienced immense success in brand awareness and sales.

Poised for Success Due to its originality and excitement, Le Grand Saint Sparkling Vodka is poised to achieve powerhouse status in a very short time, and is setting itself up for

explosive international growth. The success of the South African launch at the Good Food and Wine Show in May 2012 in Cape Town bore testament this product’s imminent success. [Note: Look out for the brand at the Good Food and Wine Show in Gauteng on 2124 September 2012] The meteoric rise of this brand has resulted in a partnership with the world’s largest distribution company in America, Southern Wines & Spirits, and many other highly regarded distributors around the globe which are preparing to launch. Notable events can be also reviewed at http://www.facebook. com/legrandsaint. Another coup for Le Grand Saint Sparkling Vodka is that SBE Global (one of the most transcendent forces in hospitality, real estate and entertainment in the USA) has added it to its award winning beverage program for the 2012/2013 season, serving the drink in all their venues. In South Africa Le Grand Saint SA, represented exclusively by our partner Morne van Dyk, is sponsoring several events such as the H2O Full Moon Party featuring Afrojack ( 29th September 2012), so expect to see more of this new and exciting brand.

Pure Sparkling Satisfaction

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Out on the Town

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w n e N The eratio gen

e n i W By David

Wibberley

Magazine

I have been drinking wine now for safe to say 15 years and, while this may not translate into much compared to my parents, I can honestly say that the number of changes I have seen in this short period have eclipsed the previous generation in huge proportions.

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If I take it back to my folks, they had much fewer choices to make with regards to the wine of the evening when we sat down at the dinner table. A few of those brands that may have been on the table were Nederburg Baronne, Van Loveren River Red, KWV Roodeberg, Bon Esperance and, if it was a special occasion, perhaps a Meerlust Rubicon or a bottle of Graham Beck. Of course there was also always the DrostdyHof Natural Light box white on the corner of our kitchen counter as the go-to cooking accompaniment. These days things have evolved somewhat, although you might be interested to know that since I have been in the wine industry and after all the choices I have introduced to my father, that box of Drostdy-Hof still occupies the back of their fridge. But now there is a broader spectrum of wine on the market to choose from. For me the main thing that has been passed down through the generations is the tradition and shared memories that allow people to continue with wines and brands that have shown the elements of consistency over the years. These are the same things that wineries are striving toward in their winemaking and products that are coming through the lines in current times. Being a passionate wine lover and advocate of the tradition of wine, it astonishes me how the regimes of wine styles and types of wine products coming on the market are now a vast change from what was around a few years ago. I recall Christmas in 1998 when a restaurant I was working at gave us the opportunity to purchase wine at 50% discount and I took home a bottle of Hamilton Russell Chardonnay 1996 and a Thelema Cabernet Sauvignon 1997. I was 18 years old at the time and, although these wines were a wonderful treat for my family and me, they were not ones that I would have been able to drink regularly. This memory has me wondering what 18 year olds these days would choose to drink for their special occasions.

Spoiled for Choice Times have changed so dramatically, even over the last 15 years since I started in the industry. One’s choices are now not solely influenced by one’s direct peers or socio-economic environment; with the access to social media these days we are being bombarded with information and advertising. The number of wines available is increasing each year. With now over 800 estates in South Africa, it is a vast decision that we are faced with when it comes to our wine choices. Where do we begin, who are the trend setters, how do we establish a style of wine that we enjoy, and how do I understand what I am drinking? Although you might feel like you’re faced with too many options, the task of finding a wine that is to your taste is actually not as daunting a task as you might think. With a little bit of guidance you will soon be on your journey of merry exploration of what is wine and wonderful. Stick to your means Expensive wine is expensive for a reason, and not always because it’s the best. Set yourself a limit, find wines in that price bracket, and then when you are ready to advance, take small steps. You will find something better closer to that than you think. Follow the next generation of winemakers There are a number of young winemakers forging ahead in the industry, taking their influences from their fathers, gurus and passion to produce something special. They closely follow what consumers are enjoying and carefully apply this to their winemaking ways. Guys like JD Pretorious at Steenberg and Peter-Allan Finlayson with Crystallum are great examples young-gun winemakers who are crafting wines to cater to the contemporary pallet.

Drink what you like So many gimmicky products are being put on the shelf to get you to drink more wine. My personal view on this is simple: wine is not supposed to taste like coffee or chocolate or even strawberry juice. You don’t see a wine flavoured Steri-Stumpie ? While I do know that there are flavour profiles that are evident in wine that lead and show off certain characteristics of mocha, spice, mint, vanilla and many other elements, by no means should they be synthetically enhanced. However, I’m all for the promotion of the wine industry as a whole and therefore I don’t discourage people from trying these items. In fact I say you should drink what you like! At the end of it all, it’s you who has to drink the wine and enjoy it that way. I do urge you to decide on a few elements that link with your personal choices and find some people that share that interest. Take a few wines, sit and share your thoughts, then do it all over again. Get creative, push some boundaries and risk trying things that you would never have chosen. Ask around, someone is there ready to open a door to your next wine experience. Enjoy, this is now our generation!

David Wibberley

David Wibberley Bio

MAGAZINE

David hit the ground running in the wine and hospitality industry with his first job at Constantia Uitsig Restaurant and never looked back. Many experiences overseas and locally, in hotels, restaurants, game lodges and ski resorts, have given him a wonderful perspective on people and the choices they make, eventually prompting him to launch his wine brand called the Cardinal a couple of years ago. David believes that there is so much to explore in this industry and encourage people to get off the beaten track and try the unknown. Never referring to himself as an expert, he does consider himself to be an enthusiast, constantly seeking that new moment to share.

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pea p a Af al n n o i Advertorial at n r e A int n a with

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A great taste coupled with a great story, has seen South African born-and-bred Amarula Cream become one of the fastest-growing spirits brands internationally. The Spirit of Africa, as it’s known, has also been rated one of the world’s trendiest bar brands in an industry poll across 60 countries.

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Highlighted as a Brand Champion this year for its exceptional growth by the Spirits Business that is a voice for the International Bartenders’ Association, Amarula has also been singled out for its robust year-onyear growth by Euromonitor. The research organisation that tracks brand growth, lists it as a member of the prestigious Millionaire’s Club for selling in excess of a million 12 x 750ml (9 litre) cases a year. Amarula’s ongoing growth, in the face of the persistent economic downturn has been nothing short of remarkable. Sold in over 100 countries, its appeal amongst consumers transcends countries, regions and continents. Its inimitable taste, creamy, luxurious texture and romantic African bushveld origins all contribute to Amarula’s special allure. The easily recognisable brown bottles adorned with a golden tassle continue to move fast off the shelves of retailers across the world. On trade, Amarula was named sixth hottest bar brand by Drinks International in a recent global survey of 700 bartenders, mixologists and restaurateurs from leading cities throughout the world. What sets it apart from its competitors in this environment is a unique flavour and extraordinary mixability. Amarula’s also has the advantage of a compelling narrative. It is made from the indigenous marula that grows wild in subSaharan Africa. The fruit is loved by locals as much as by the animals of the Savanna and is a great favourite of elephants, but also of

warthog, waterbuck, giraffe and kudu. Shady marula trees growing under the African sun are also a meeting point for many communities and sometimes weddings are conducted beneath their generous canopies. The marula seeds and even the bark are bound up with many legends and traditions that enrich the mystique of its provenance. The marulas ripen from January to March at the height of the African summer, when communities harvest the plump, succulent golden orbs that fall to the ground heavy with flavour. These are collected at various delivery points close to Phalaborwa and delivered to Amarula’s production centre in the area. After individually checking each fruit for ripeness and superior overall quality, the marulas are crushed with their skins. The fruit pulp is cooled and maintained at a low temperature before undergoing a double distillation process. It is then aged in wood for two years. The final blend is completed with fresh dairy cream.

Amarula Dusky Decadence

Method Add all ingredients to a cocktail shaker or blender. Close, shake or blend for 30 seconds, pour over ice cubes into a highball or milkshake glass and add crushed ice as a top layer. Garnish with wedge of cookie or with chocolate shavings and fresh ginger. Serves one. Ingredients 160 ml Amarula 2 Tbs crushed brownie (or Oreo cookie/ Romany Cream) 2 tsp Hazelnut liqueur 2 tsp Orange liqueur 30 ml Oude Meester Ginger Liqueur Pinch of cinnamon Chocolate shavings to garnish Fresh ginger to garnish Ice cubes Crushed ice

While the perfect serve is over ice, according to senior global marketing spokesperson, Siobhan Thompson, markets all over the world are increasingly developing their own special cocktail combinations. “Amarula lends itself to so many taste combinations from fruit to cream, ice cream, chocolate, coffee, nuts and even spices that the options are almost infinite. From Manhattan to Milan, the growing cocktail culture has encouraged mixologists and consumers to create their own mixes, with the accent on artistry and innovation.” To encourage experimentation, the brand continually develops new recipes. Here are some that are relatively quick to execute and offer a spectrum of exciting flavours to showcase mixology skill, talent and dexterity. Amarula Top Deck

Method In a double-shot glass, first pour the Nachtmusik chocolate liqueur. Then, over the back of a teaspoon, gently pour the Amarula so it forms a distinct layer above the chocolate liqueur. Garnish with chocolate-coated coffee beans. Drink all at once to taste the combined flavours. Serves one. Ingredients 30 ml Amarula 30 ml Nachtmusik chocolate liqueur Chocolate-coated coffee beans (available from specialty stores) to garnish

MAGAZINE

WHEREVER THEREâ&#x20AC;&#x2122;S A

SUNSET,

WE SHARE AMARULA

Amarula Coffee Dom Pedro

Method Add all the ingredients to a cocktail shaker or blender. Seal the container, shake or blend thoroughly and pour into a glass. Garnish with chocolate powder or pieces. Ingredients 60 ml Amarula 30 ml espresso 120 ml vanilla ice cream 25 ml thick cream Chocolate powder or pieces for garnishing

AMC DIST004448/E

Since the birth of the first sunset, man has been searching for a worthy drink to celebrate its stature. They looked far and wide. Then, from the untouched plains of Africa, came a superior drink made from the exotic, sun-ripened marula fruit. To this day, the golden sunset moment is celebrated by millions around the world, with the unique, indulgent taste of Amarula.

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www.amarula.com Amarula Cherry Pop

Method www.facebook.com/amarula In a double-shot glass, first pour the cherry syrup. Then, over a teaspoon, gently pour the peppermint liqueur followed by the Amarula so that distinct layers are formed between each. Garnish with a maraschino cherry. Drink all at once to taste the combined flavours. Serves one. Ingredients 15 ml Amarula 7,5 ml Oude Meester Peppermint Liqueur 7,5 ml maraschino cherry syrup Maraschino cherries

Amarula Dom Pedro

Method Combine all the ingredients in a cocktail shaker or blender. Seal the container, shake or blend thoroughly and pour into a glass. Garnish with chocolate powder or pieces. Ingredients 60 ml Amarula 150 ml vanilla ice cream 25 ml thick cream

n a B g l n i a s i i t t r e n v e d t A o l o P h o An Alc (SAB)

ransformation

By Vincent

Maphai

xecutive SAB E

Director

and T

consume alcohol and of those who do drink, a minority are at risk of abusing alcohol. It is this minority we must focus on, not the overwhelming majority who drink in moderation. International research demonstrates that advertising bans have not led to any significant decline in alcohol consumption. In India, for example, prohibition is theoretically incorporated as one of the “directive principles” of the Constitution, and advertising of alcoholic and tobacco products has been banned since 1995, yet it is the fastest growing alcohol market in the world. There are other similar examples internationally, including Sweden, Denmark, Finland and Norway where research has demonstrated that bans on alcohol advertising have not resulted in any significant decline in alcohol consumption.

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Corporate

Affairs

A potential ban on alcohol advertising in South Africa as a means of dealing with the country’s alcohol abuse problem is an issue causing increased and heated debate amongst government, industry leaders, antilobbyists and others. There are varying schools of thought on the matter but consensus amongst all, including South African Breweries (SAB), that alcohol abuse is a serious problem and needs to be dealt with effectively and sustainably. Supporters of a total ban on alcohol advertising point to the social and economic costs of alcohol abuse, and contend that advertising affects the youth by normalising alcohol consumption. Moreover, it is believed by some that the proposed advertising ban will result in lower alcohol consumption and, more importantly, reduce alcohol abuse. What is of concern is that scientific opinion is not uniform, resulting in arguments by industry critics lacking a well-rounded perspective on the matter. Some industry critics have adopted a prohibitionist type approach, and they argue against engaging constructively with the liquor industry, even though it is equally concerned by the problem of alcohol abuse. With so many divided on the matter, it is crucial for all evidence and facts to be well considered. According to research, approximately 70% of South Africans do not

Ironically, the greatest beneficiary of a total ban would be SAB with established brands and a sophisticated route to the market. No rational new player would enter the market where they could not advertise their products. The impact of a total ban on sports and jobs is also significant — the loss of R600 million in sports sponsorship and R2 billion in advertising revenue will cost about 2 500 jobs. In this economic climate, other sponsors and advertisers will not be as readily found as some suggest.

International research demonstrates that advertising bans have not led to any significant decline in alcohol consumption. We are all rightly concerned about binge drinking among the youth. By implication, in the absence of advertising the youth would consume less alcohol or none at all. If the growing problem of addiction to illegal drugs among young people is anything to go by, such a contention is based on misguided faith. France ranks amongst the most stringent advertising regimes and has been punted by some industry critics who adopt a prohibitionist approach as a model for SA to follow. Yet, the European School Project on Alcohol and other Drugs study, which is repeated every four years, demonstrated in its 2011 research that students in France had in fact increased consumption and frequency of consumption. Of course, the

“prohibitionists” will argue that business should be excluded from the debate because it has a vested interest in the consumption of alcohol. Such self-righteousness is not only facile, but it also constitutes a gratuitous insult on some of our leaders. Drs Nkosazana Zuma, Aaron Motsoaledi and Zweli Mkhize are accomplished medical doctors. It is arguable that this profession makes money only when people are sick. If we extend the logic from alcohol to medicine, what the supporters of an advertising ban imply is that we should distrust prescriptions from the medical fraternity whose financial interest would, by definition, be threatened by a healthy society. We thus advocate a strategy which combines education, strong self-regulation and the vigorous enforcement of existing laws governing the sale and consumption of alcohol, together with the firm penalisation of unacceptable drinking behaviours such as drinking and driving.

The impact of a total ban on sports and jobs is also significant — the loss of R600 million in sports sponsorship and R2 billion in advertising revenue will cost about 2 500 jobs. Interventions that target specific risky drinking patterns and groups, particularly adolescents, drivers and pregnant mothers, are far more effective than attempts at one-size-fits-all strategies focusing on society at large and in effect, criminalising consumption. Isolating the issues and implementing targeted interventions based on scientifically proven methods will allow us to measure and monitor the outcomes. Alcohol abuse is a serious problem and warrants a collective effort by all society. Although it is confined to a minority in society, the harm caused is disproportionate. Advertising promotes a choice between brands and should be aimed specifically at adults who have already made the decision to drink. SAB’s campaigns are designed to encourage these people to choose our brands. They are entitled to be treated as adults and not permanent under eighteens. No social problem can ever be resolved by one sector of society on its own. Only a partnership of government, civil society and industry can devise the multi-faceted and sustainable strategy required to tackle the causes and consequences of alcohol abuse. Where SAB and others in the liquor industry have entered into such partnerships with national and provincial government departments, visible and sustainable results became evident.

FOUNDATION

MUDL Magazine is aware of the difficulties that face South Africans as a whole and the devastation that alcohol can have on a society when abused. The MUDL Foundation is our way of encouraging the safe consumption of alcohol. MUDL Foundation will initially work as a marketing platform for charities to help generate awareness. By harnassing the goodwill of our readership we aim to give the bar industry a way in which to make a difference in the lives of people affected by alcohol abuse. MUDL Foundation will raise the profile of charities with a view to eventually setting up a fund for children in need, in particular those who live with Foetal Alcohol Syndrome.

MAGAZINE

One of these charities is Project COLORS

option 1 Project COLORS International was created in 2004 in George, South Africa by co-founders Sunyata Angelina Burrell Choyce from Canada and Anke Bueshing from Germany. As young volunteers at a children’s home, they believed it was possible to do much more for the children. They were prompted to take on this endeavour after observing first-hand how donations were not consistently reaching the children. Believing in the importance of direct humanitarian assistance, Project COLORS was born, creating a reliable and trustworthy vehicle of change-enabling donations and supplies that pass directly into the hands of those who need them most.

123

“The surest way for evil to prevail is for good people to do nothing.” Edmund Burke

Project COLORS has greatly expanded from its humble beginnings, as people from all around the world have contributed and partnered with its projects. Project COLORS currently helps small local South African projects with:

Youth mentorship option 2

Skill building Creche support Feeding programs

If you would like to know more visit www.projectcolors.com To make a donation contact Sunyata on 082 502 2333 or 044 882 1039 or email Choyce@projectcolors.com

Gives back

Magazine 124

M n re

a cL M e . Th e som e aw simply If it doesn’t have an exotic, Latinsounding name, it can’t be a supercar, right? Wrong. The word McLaren, while it doesn’t have the aural sex appeal of Ferrari, Pagani or Lamborghini, is the new force in mid-engined, ‘compact’ performance. Aimed down the more affordable lane of the supercar highway, the MP4-12C starts out at R3.2-million, pitching it straight against the likes of the 358 Italia and the aging Gallardo. Undeniably more dramatic in the way the words roll off the tongue, the more important question is whether the British supercar is better rolling down the freeway at 300 km/h plus… The times they are a-changing and the days of driving with such ah, gay abandon are long past unless you live near an unrestricted, lightly-travelled German autobahn. Being able to do three hundred and plenty is so 1980s. What the world needs is a more userfriendly supercar, and the McLaren delivers. But hang on a moment: aren’t cars like this meant to be hard, uncompromising, difficult to see out of and painful to drive slowly?

Not anymore; you could, within reason, drive your McLaren every day. And thanks to modern electronic control of suspension and engine, flicking a few switches will ready the car to take full advantage of its turbocharged V8, revealing an ability to charge the horizon like the Light Brigade powered by rocket fuel.

The times they are a-changing and the days of driving with such ah, gay abandon are long past unless you live near an unrestricted, lightlytravelled German autobahn. It wasn’t Bruce McLaren but another exponent of highly-focussed sports cars in Colin Chapman who famously said “first add lightness” when it came to finding speed, and McLaren has applied that philosophy here. There were the first in Formula One to make a car out of carbon fibre and the soul of an MP4 is an incredibly light yet strong ‘tub’ made from this space age material which, when baked to temperatures that would turn you braai chops to dust, results in a very rigid platform from which to work. It weighs just 75 kilos.

C 2 1 P4-

If the tub is the soul then the V8 turbocharged engine has to be the heart. And boy, what a heart! Designed by McLaren Automotive (rather than using an established brand-name engine as they did with BMW in their threeseater F1) it provides an astonishing 441 kW from 3,8-litres of displacement. And when combined with a ready-to-roll 1 336 kilograms, it puts the power-to-weight ratio right at the top of the supercar pecking order. There’s promise in the numbers, which is at odds with the first few kilometres in the Big Mac. Once you’ve absorbed the slinkiness of the shape it is surprisingly undramatic. Even backing it out of the parking at McLaren HQ in Sandton is easy, despite a crowd which has gathered on a Saturday morning. Hail park distance control, something which the McLaren has both in the front and rear. But first to get in, something which is simply a matter of technique: insert your left leg in a moderate stretch across the wide, high carbon fibre sill - and let your body slide down. The only thing you need to do is take care not to walk face-first into the trailing edge of the window, the dihedral scissor doors otherwise proving easy access.

The car fits like a glove and the reclined driving position feeling completely natural with the flat-bottomed steering wheel fitting almost perfectly into your lap. Tweak the height and reach of the wheel, adjust the mirrors and fire it up with a firm prod of the stop-start button on the centre console. Reverse is selected via a button on the slender centre console. Yes, the first few kilometres are almost too easy, but when you unleash it, for the first few moments it feels like the world has imploded. Thankfully, a nano-second before the planet’s lights go out, you explode into the atmosphere freed from the shackles of physics. It is accompanied by a sensory experience which leaves every atom of your being tingling: the engine emits a scream, you feel the road through your fingertips and glutes, and the brain battles to compute the rate of velocity change. There’s a whiff of anger in the air too.

And once you’ve got that in your nostrils, eardrums and eyeballs, you’re done for. It is a rollicking, fiery beast of a car and every opportunity that presents itself has to be exploited: floor the throttle, and let the engine loose all the way to 7 500 rpm. You could practice zero to 100 km/h runs from traffic lights all day – a sprint parameter which McLaren say the car will dispatch in just 3,3 seconds – but there’s so much more to this car. With the ability to adjust suspension settings as well as engine responses, deploy aerodynamic devices and opt to change gear manually or automatically, it can cross the divide from mild-mannered domesticated pet, to wild and ferocious mongrel.

Supercardom has never been this accessible, and its proof that McLaren has moved the goalposts in no uncertain terms.

MAGAZINE

Yes, the first few kilometres are almost too easy, but when you unleash it, for the first few moments it feels like the world has imploded.

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y r MUDL o t c dire

Advertise in the MUDL Directory For directory enquiries email info@mudlmag.com or call Grant McDonald on +27 21 447 6008

Catering Equipment

Glassware

Ice Supplier

J&E Catering Equipment

Cape Importers

Ice Art

18 years of quality equipment and services to the hospitality industry. J and E can offer a wide range of imported and local equipment we are able to offer the following services 1) Computer design including all services drawings 2) 24 hour after sales service team 3) Stainless steel fabrication to suite your requirements 4) Top brands to ensure an efficient solution to your needs BAR EQUIPMENT - Glass washers, under counter refrigerators, upright beverage coolers (swing and sliding doors). A full range of ice machines, bar blenders, Stainless steel tables, speed rails ,jockey stations , ice wells Tel: +27 21 7055816 Email: info@jecatering.co.za www.jecatering.co.za

Cape Importers is one of the leading traders in- and 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 “Customeris-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

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

Interior Design

Liquor Retailers

ADD Decor

Diamonds

See page 129

Diamond’s Discount Liquor is one of the leading liquor chains operating 40 stores in the Western Cape and Mpumalanga. This family business has been in existence for over 40 years. Recently the business was sold to Corvest a Private Equity company within the Rand Merchant Bank stable. Michael Sternberg is the current Executive Chairman and is part of the management team headed up by Paul O’Linn (Managing Director), Chris Steenkamp (Operational Director) and Mike Meyer (Operations Executive). The company has always placed customer service as its priority and the corporate mantra is “Sparkling service at a Gem of a Price”. The Company has prospered due to its core belief in promoting, uplifting, training and respecting its staff complement. We strive both to serve our customers and fulfill the mission and spirit of the company. Tel: +27 21 511 3228

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 short-life 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. Our entire fleet of vehicles is chilled and we offer our customers the well known Sir Juice service they have all become accustomed to. In 2010 Sir Juice won Best Large Supplier at the RASA(Restaurant Association of South Africa) awards. This is a true testament to the dedication of our staff to delivering the best service possible and producing only the most delicious fruit juice all year round. Gauteng - Main Branch Tel: +27 11 989 7700 guateng@sirjuice.co.za Western Cape Tel: +27 21 469 4941 westerncape@sirjuice.co.za Kwazulu-Natal Tel: +27 31 365 0462 kwazulu-natal@sirjuice.co.za Liquor Importers Kreate Brands See page 125

Drink See page 128 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 Pick n Pay See page 124 Steven Rom Cape Town’s leading purveyor of fine wines, beers spirits and liqueurs with three branches conveniently located in Sea Point, Three Anchor Bay and Kloof Street. Steven Rom offers an extensive party service and is capable of supplying functions from 6 to 1,000 people. Deliveries throughout Cape Town. Seapoint Tel: +27 21 439 6043 Three Anchor Bay Tel: +27 21 439 1112 Kloof Street Tel: +27 21 424-8476 Ultra With 24 superstores located 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 conveniently shop for a wide range of premium whiskies and SPECIALIST E-TAILER have them delivered to your www.whisky.co.za 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

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. info@kreate.co.za | www.kreate.co.za

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

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

Norman Goodfellows

Shaker

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

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

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 awardwinning 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 Bartenders Workshop See page 127 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

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

Wild about Whisky Wild about Whisky is a small but wellstocked 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 Social Media Social Plus One We are a Online marketing company, specialising in social media and online reputation management. Included in our services is building and growing a segmented database and content generation (photos, videos) for use on the various social media platforms. We can help you build a relationship-based marketing strategy that will transform your business. We’ll help you navigate the often confusing social media marketing waters. In just a matter of days you can be completely connected to the “social” world. Sergio Dreyer: 072 577 9518, sergio@socialplusone.co.za Stefan Botha: 073 217 4630, stefan@socialplusone.co.za Wayne Moses: 071 494 0115, wayne@socialplusone.co.za www.socialplusone.co.za

La Playa

Venue Landscaping

A trendy Greek family-owned café, oozing swish touches. The décor inside is slick and sexy, offering curvy wood panelling and Mondrian style wall-patterning in shades of green, white and grey. The balcony boasts palm-fronted sea views and stripy couches. An extensive selection of dishes, including burgers, steaks, grills, sandwiches, seafood, pastas, pancakes and a moreish selection of cakes. With everything on the menu available by the glass. They also boast a wide range of cocktails. Tel: +27 21 418 2800 Email: info@la-playa.co.za www.la-playa.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

Hotels • Clubs • Bars • Restaurants The turn-key solution for all your “liquid” needs.

Western Cape Contact Details: Jannie Venter 072 580 1010 • Jannie.v@thedrinkshop.co.za www.thedrinkshop.co.za

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MAGAZINE

ssue I ext

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06 Tequila

132

of g n i t e k Mar

ds n a r b m Premiu

Tequila based cocktails Africa! The next Asia... Latest trends brand and ne ws

ulio J n o D : t h ig l t o p S In terview with Master distill er Enrique de Colsa

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DON JULIO RESPOSADO® The result of one man’s struggle for 45 years to perfect traditional methods to produce a tequila that would be “suave” (soft/smooth), and is hand made in limited quantities in a remote region in Mexico.

TASTING notes NOTES Tasting Colour: Colour:

Pale gold

Nose: Nose: A mixture of fruits like pear, apple and lemon with a hint of vanilla and chocolate Taste: Taste: Smooth, S mooth, slightly woody and pleasant pleaseant Finish: Finish: Clean C lean and and dry dry with witha asweet seet touch of wild honey

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

y d n a br ute ro SA Brandy

r Weste

rand B e p a

Foundation

& Route

R62

oute R y d Bran

The Western Cape and the R62 Brandy Routes are additions to the area’s many tourist attractions and lend an extra dimension to the culture behind our viticulture industry. Launched by the South African Brandy Foundation in 1997, the Brandy Route aims to introduce you to the world of South African Brandy. We believe that once you’ve experienced how much love, attention, time and skill is put into each bottle of South African brandy, you’ll have a greater appreciation and knowledge of the magical gift of nature we call brandy.

Magazine

It is a remarkable, rewarding journey. And it all starts with a simple, beautiful fruit.

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R62 Brandy Route

KLIPDRIFT DISTILLERY - Robertson

The Klipdrift Distillery in Robertson promises a generous dose of South African hospitality to all who come to visit. We mix informative tastings and tours through our world class distillery with entertaining glimpses into the history of everyone’s favourite brandy. At our restaurant, ‘Die Brandewyntuin’, guests can enjoy a hearty homemade meal - with a Klipdrift twist of course. Contact details: Tel: 023 626 3027 Website: www.klipdrift.co.za

BARRYDALE CELLAR - Barrydale

Brandy and cognac lovers will be happy to know that Barrydale Cellars has added a third pot still brandy to its popular and award-winning duo. Made from, St Emillion and Colombar, the 10-year-old Joseph Barry Cape Pot Still Brandy did not waste any time making a name for itself. It took a gold medal and the trophy for the top brandy in the world at the IWSC, a double gold at the World Spirits Award in Austria and another double gold at the Little Karoo Bottled Wine Show. Not to be outdone, the 5-year-old Traditional Joseph Barry took a double gold and the title of champion brandy at the Little Karoo Bottled Wine show while Barry & Nephews Muscat Pot Still Brandy sports IWSC and Little Karoo Bottled Wine Show gold medals – all in the same year. Contact details: Tel: 028 572 1012 Website: www.barrydalewines.co.za

LadiSmith Cellar – LadiSmith

Ladismith Cellar was established in 1939 and at first it distilled only spirits. Just over forty years down the line it bottled its first own-label wines in 1971.

We have been using the Towerkop label since then, making our wines as synonymous with the town as the mountain with the same name. When visiting Ladismith, it’s impossible to miss the towering Towerkop. The Ladismith 8 Year Pot Still Brandy recently achieved gold at the 2011 Veritas Awards. This same brandy, which is still in its infancy, has been awarded 3 international awards during 2011, namely Concours Mondial de Bruxells – Gold; IWSC – Gold and World Spirits Awards – Gold. Contact details: Tel: 028 551 1456 Website: www.ladismithwines.co.za

BOPLAAS - Calitzdorp

Boplaas Family Vineyards in Calitzdorp has an illustrious heritage in the production of fine brandy. Boplaas also became the first cellar to release an estate brandy, after the change in legislation in 1994 allowed this brandy style. Carel Nel - cellar master/owner - is a member of the prestigious Cape Winemaker’s Guild. Currently the exclusive Boplaas 8 Year Old Potstill Brandy and the ever popular Carel Nel Reserve Brandy are produced. Visits include wine, port and brandy tasting. Contact details: Tel: 044 213 3326 Website: www.boplaas.co.za

GRUNDHEIM - Oudtshoorn

Just outside Oudtshoorn, on the road from Calitzdorp, lie the vineyards of Sandkoppies, home of Grundheim Wines. Here six generations of the Grundling family have been farming for over a century. Renowned for its witblits made in a traditional brandy still, Grundheim launched its maiden potstill brandy in 2002. In addition, Grundheim’s family recipes have

ensured that their homemade liqueurs and witblits preserves have walked away with numerous awards. Contact details: Tel: 044 272 6927

MONS RUBER - Oudtshoorn

This estate, situated on the picturesque road between Oudtshoorn and De Rust, has been making wine since 1850. When world prices of ostrich feathers plummeted in 1913, farmers survived by distilling and selling witblits; an event that sparked the Little Karoo’s unique distillation culture. In more recent years, Mons Ruber has been making estate brandy - distilling it over an open fire in a still that dates back to 1936. The brandy on sale is a 2003 Muscat d’Alexandrie. Contact details: Tel: 044 251 6550

OUDTSHOORN CELLAR - Oudtshoorn

Way back in 1926 the Kango Co-operative Tobacco company was founded in Oudtshoorn. Some half a century later a wine cellar was established to meet the needs of local grape producers. The first grapes were accepted during the 1975 harvest. In 2005 Kango Co-op became a company known as Kango Wines. In 2011 an exciting new venture began when Southern Cape Vineyards International Ltd bought Kango Wines in Oudtshoorn. Since then the cellar is known as Oudtshoorn Cellar and produces brandies of the highest quality. The cellar is one of the few producers of buchu and ginger brandy in South Africa. Contact details: Tel: 044 272 8660 Website: www.scv.co.za

Western Cape Brandy Route OUDE MOLEN DISTILLERY - Grabouw

Situated in the heart of the fast emerging and prestigious Elgin Wine Region, René Santhagen’s Oude Molen Distillery is a fine tribute to the man, commonly known as the ‘Father of South African Brandy’ and home to the Oude Molen Brandy range. Light refreshments and lunch can be arranged in the elegant visitor’s centre. Contact details: Tel: 021 859 2517

KEY

KAAPZICHT ESTATE - Stellenbosch

LOUIESENHOF - Stellenbosch

Louiesenhof is situated on the Koelenhof Road (R304), 4km outside Stellenbosch towards the N1. Marbonne Potstill Brandy, an alembic-distilled 16 year old blend of Limousin barrel-aged brandies. It was distilled in an antique kettle built in 1930 in Stuttgart. Contact details: Tel: 021 865 2632 Website: www.louiesenhof.co.za

Cellar Tours

Tasting

Lunches

Brandy Sales

Wheelchair Access

DE COMPAGNIE - Wellington Picnic Area

Monument

Function Venue

Conference Facilities

HAUTE CABRIÈRE – Franschhoek

The only Franschhoek member, Haute Cabrière is known for its Pierre Jourdan Cap Classiques, yet they are the reason why the Fine de Jourdan is so fine. The Haute Cabrière Cellar Restaurant has recently been refurbished, and with its new Chef continues to offer elegant cuisine combined with exquisite views. A gourmet treat of note, it is open for lunch every day. Contact details: Tel: 021 876 8500 Website: www.cabriere.co.za

BACKSBERG ESTATE CELLARS - Paarl

TOKARA- Stellenbosch

The modern Tokara winery is located at the top of the Helshoogte Pass (R310), 5km from Stellenbosch on the southern slopes of the Simonsberg. Tokara 5 Year Old Potstill Brandy has been produced according to a traditional method in a Prulho alembic still, and matured in French oak vats. The annual production is very limited and each bottle is presented in an exquisite gift box. Contact details: Tel: 021 808 5900 Website: www.tokara.com

UITKYK - Stellenbosch

Uitkyk Brandy Cellar produces one of South Africa’s finest 10 year old estate potstill brandies. Situated on the slopes of the Simonsberg Mountain, this estate certainly has one of the most beautiful settings in the Cape, and is well worth a visit. Enjoy a picnic and the splendid scenery from our lawns. Contact details: Tel: 021 884 4416 Website: www.uitkyk.co.za

Backsberg is home to Sydney Back Estate Brandies. These brandies are made by using wine pressed exclusively from Chenin Blanc grapes, and distilled in a state-of-the-art still imported from the Cognac region in France. The Sydney Back Range consists of a 5/6 year old blend and a limited amount of 10 year old as well as a 15 year old exclusive reserve brandy. Contact details: Tel: 021 875 5141 Website: www.backsberg.co.za

LABORIE ESTATE - Paarl

This famous estate, situated in the shadow of the majestic Paarl Rock, launched its first brandy - Laborie Estate Alambic Brandy - at the end of 1997. Laborie’s history of winemaking stretches back to 1691, when the farm was granted to the French Huguenot Jean Taillefert. Set among rolling vineyards, Laborie’s historic buildings have made it a popular tourist destination for local and international visitors alike. Laborie are proud to announce that their Laborie Estate Alambic Brandy achieved Veritas Gold 2010 and Veritas Gold 2011. It received a Gold Medal at the 2011 Concours Mondial and was judged as the Best Brandy in the World at the 2010 International Wine and Spirit Competition (IWSC). Contact details: Tel: 021 807 3390 Website: www.laboriewines.co.za

OUDE WELLINGTON ESTATE - Wellington Silently the angels take their share whilst our amber golden brandy ripens and matures in French oak barrels. In a timeless process, our Chenin Blanc, Clairette Blanche and Chardonnay grapes magically turn into brandy. The double and triple distilled spirit of the grape concentrates its flavours in our traditional copper Cape potstill. Crafted with care and free from additives, it’s a true reflection of the fertile terroir, and all its purity. This international award winning brandy proudly bears the name of the one who made it - Dr. Schumacher.Contact details: Tel: 021 873 2262 Website: www.kapwein.com

JORGENSEN’s DISTILLERY - Wellington

Savingnac Potstill Brandy is handcrafted in small batches at Jorgensen’s Distillery in Wellington. Each brandy is matured for 12 or more years in small French casks to create the ultimate expression of all that the noble grape can become. Pour a little Savingnac into your cognac glass: wave after wave of richness and complexity assault the senses, marmalade and molasses, cinnamon and cloves, coffee and chocolate, hazelnut and nutmeg, old rose and raisin, all in a whiff. Savingnac is for the cognoscenti. Contact details: Tel: 021 864 1777 Website: www.jd7.com

UPLAND - Wellington

VAN RYN’s BRANDY DISTILLERY Stellenbosch

The Van Ryn’s Distillery is housed in a beautifully preserved château-like complex on the banks of the Eerste River. See the burnished copper potstills and watch skilled craftsmen at work at the one distillery in the country with an on-site cooperage. Find out how we potstill our brandies, mature and blend them. Sample our international award winners with handcrafted chocolate and coffee. Contact details: Tel: 021 881 3875 Website: www.vanryn.co.za

A limited edition of natural double distilled single cultivar Chenin Blanc Potstill Brandy meticulously refined in an 1849 antique copper alembic potstill. De Compagnie Premium Potstill Brandy, 5 Year Premium and De Compagnie Vintage Ten Year single vintage both boast Michelangelo International Awards. The end product is a deep, mature, old gold brandy with a fresh fig and cinnamon aroma, and an unmistakable citrus flavour. Soft and very, very seductive... Contact details: Tel: 021 864 1241 Website: www.decompagnie.co.za

NEDERBURG - Paarl

Here at Nederburg we offer a specialty, gourmet brandy as part of our impressive range. A pure potstilled brandy produced in the age-old Cognac custom using copper potstills, it revives a tradition begun by Nederburg’s founder Philippus Wolvaart in the early 1800’s. Contact details: Tel: 021 862 3104 Website: www.nederburg.co.za

Upland Estate is a certified organic farm near Wellington. Distilled from organic Chenin Blanc and Riesling grapes, the 100% potstill brandy is matured for 10 years in small French oak barrels. This Cognacstyle brandy has an unmistakable character; wafts of dried peaches and apricots, citrus and pineapple are topped with generous vanilla. Guinevere 10 Year Old Pure Brandy is the proud flagship of Upland Estate. Contact details: Tel: 082 731 4774 Website: www.organicwine.co.za

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Kaapzicht Estate is situated in the Stellenbosch region against the Bottelary Hills, in view of Cape Town and Table Mountain. The terroir, together with the cool breezes, combine to produce full-bodied, fruity wines, brandy and grappa with great structure and length. Kaapzicht wines have earned a multitude of local and international awards, which reflect this terroir as well as the passion of the Steytler family, who have farmed on this estate since 1946. Contact details: Tel: 021 906 1620 Website: www.kaapzicht.co.za

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Super sexy Yolandi Malherbe created a stir at the Mount Nelson Planet Bar as she mixed up a Brandy Blazer ... Tasty!

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Slice lemon zest Slice orange zest Select a whisky tumbler Pour boiling water into the tumbler Measure 60ml of Oude Meester Demant Pour into snifter Carefully balance snifter over glass filled with boiling water Congratulate yourself for not spilling any! Get out the blow torch (careful) Flame the Oude Meester Demant while turning the snifter slowly Remove snifter from tumbler by holding the stem of the snifter Pour a splash of water over Oude Meester Demant to extinguish the flame Add a teaspoon of sugar Stir slowly Twist lemon test over snifter and drop into drink Repeat with the orange zest Enjoy!

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By Grant

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Tuesday Because my job doesn’t really follow a set structure it’s going to be difficult to lay out an accurate “week in the life”. Instead I’d like to give an overview of what my role entails.

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Generally, when people hear the term “brand ambassador” they imagine someone who spends most of the day on the beach, playing golf or going for long lunches that often extend into an evening of boozing. So I’d like to start by saying that it’s not like that at all. There are certain elements that are probably a little more relaxed than many jobs, but the difference is that most people clock off at the end of a day’s work whereas a brand manager, in some ways, is always on duty. As the word “amabassador” suggests, you become a representation of the brand and, as such, people will always associate you with your brand, irrespective of when or where they see you. So while we might get a few perks in our position, the pressure is always on to behave in a way that is becoming of our brand. My role is very much centred on trade education and consumer engagement. So Monday to Friday during the day I’m in the trade or setting up meetings to do training sessions and tastings, and in the evenings and on weekends you’ll usually find me at the various clubs and bars, checking out consumer activity and raising the profile of the Bacardi portfolio. Although I suppose I am involved indirectly,

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Giving a day-to-day account of my job is not easy due to its irregular nature my job is not really sales orientated. I’m more there to get bartenders (as well as consumers) to buy into the brands and go on to advocate them to others, which will – hopefully – positively impact sales in the long run. That said, obviously I will help someone out if anyone is looking to buy, but I’m thankful that it’s not something by which I am measured and that I can focus on the aspects of my job that I enjoy. Speaking of measuring my performance, there are KPIs by which I’m evaluated, and they are mainly based on the number of trainings, tastings and brand presentations I do in a given time frame. As I mentioned earlier, it’s all about raising the profile of the brand through interactions with consumers and the trade (which I record throughout the year), and there are ways of measuring the effects they have on the bottom line. Having said that, I personally don’t work on commission!

While we might get a few perks in our position, the pressure is always on to behave in a way that is becoming of our brand..

So at the end of the year the number of people I’ve trained or spoken to about the brand is looked at, and the effectiveness of my communication is also assessed against targets that were set. What is great is that it’s not all about hitting your numbers at Bacardi; the KPIs are there as a guideline of how many people we are looking to reach, and the most important thing is making sure the message hits home. Because I have to service the whole of South Africa for the full portfolio comprising Bacardi, Grey Goose, Bombay Sapphire and Martini, my job entails a lot of travelling and I often have a lot of work to get through. Not only do I have to know all about each brand and the way it should

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ntred My role is very much ce nsumer on trade education and co engagement. be communicated, I have to also keep tabs on the various markets around the country. As I travel from region to region visiting the various outlets, I have to constantly be mindful of how I am presented. For example, Johannesburg required a much more formal and corporate approach than Durban or PE where a more relaxed attitude is appreciated. The way the brands are enjoyed also varies from market to market, and it’s important for me to stay abreast of the regional consumer trends. Something I like to concentrate in my role as the Bacardi brand ambassador is the development of bartenders. I believe the profession is an honourable one and that bartenders are capable of so much if they believe in themselves and put the work in. There are more opportunities now than ever before to make it a career instead of just viewing it as a gap-year job. I also feel strongly about the power they have to influence their customers’ brand choices, and it is therefore important that they are well informed about what’s happening on the mixology scene both locally and abroad. A lot of South African bartenders don’t realise how respected their profession is overseas. The exciting this is that the SA cocktail culture is certainly moving in the right direction. A few years ago there were no bartending schools, and the quality of the drinks that are being mixed at the clubs and bars has definitely improved since then. The pride that these venues and their staff take in the cocktails they serve is the key to helping us catch up with the likes of New York and London because it will raise the demand among consumers. There is therefore definitely value in recognising the top mixos in SA with a view to making other bartenders aspire to hone their skills. Anyway, as I said earlier, giving a day-today account of my job is not easy due to

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Something I like to concentrate in my role as the Bacardi brand ambassador is the development of bartenders.

its irregular nature, but generally my day starts between 9 and 9:30am with me going through emails from the previous day. This will take me up to about noon, with the odd in-house status meeting thrown in during that time where I will feedback on what I’ve been up to. Thereafter I head out to meet members of the trade and conduct tastings and training sessions. After that I usually hit the bars and clubs to see what’s happening and who is drinking what. Then one day a week I set aside to compile reports on the previous week’s trainings which I then use to put together a presentation at the end of the fiscal year.

So that’s a typical week in a nutshell but, as with any job, there are usually curveballs such as travelling, media interactions and other activities that require planning and preparation. I suppose if I were to summarise my job, I would say it’s to promote the portfolio among the trade and consumers, and to ensure that it’s done justice in the way it’s presented in public. It can take over your life, but it’s given me the opportunity to see some fantastic places and met interesting people. What can I say; I love what I do.

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9 December, 2012. V&A Waterfront Application deadline 17 August 2012. To enter go to redbullflugtag.co.za

RED BULL

GIVES YOU

In the early 1990’s Red Bull decided to celebrate flight by returning to its humble beginnings. Flugtag was first held in Austria and teams were encouraged to design and build contraptions with the hope of flying. It has grown substantially since then, as hundreds of teams have graced the Red Bull Flugtag platform, with many just plopping off it.

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Teams take different approaches, some focusing more on flair and less on flight, but either way the aim is to entertain. Teams are selected on the “Woo-hoo” value of their designs, whether it is by breaking records or making “pigs” fly. Crowds have gathered in their tens of thousands to watch these brave few go one-on-one with gravity. A spectacular This year Red Bull Flugtag event where success is not measured in is coming to the V&A metres, but rather in cheers and gasps, Waterfront in Cape Town. of which there are many. Build and own your own plane, go to redbullflugtag. co.za Keep us in the loop #redbullflugtag

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Rosslee

- @Gareth

I have to admit the approach from the good folk at MUDL to write a column for them took me a bit by surprise. Sure, I knew it was only a matter of time till they came knocking asking if I‘d grace their pages, but when I was only given one word of guidance, brandy, I‘ll admit I was a little perplexed.

Sports journalist, online guy, website editor, punter. Find him on Twitter at @GarethRosslee or check out his blog at www.primalbeer.co.za.

Not since that rather dashingly brilliant piece I was recently commissioned to write for the influential Zimbabwean magazine Mother & Child have I felt so ill equipped to provide some sort of cutting insight on a subject. Unlike that masterpiece on ‘Tips for breastfeeding your two-year-old’ I’m not completely unfamiliar with the topic of the ‘burnt wine’. My trepidation rather stemmed from a deep-seated fear that I was an i m p o s t e r, a novice and that I’d offend some (or all) of the rather passionate segment of South African society that take their brandy seriously. Fortunately, I’m not a complete novice to brandy like Joel Stransky is to a throat lozenge or Paul Harris is to getting vicious turn off the pitch. Recently my education has been hugely accelerated by a change in jobs and a budding friendship with a 6’5’’ bearded Afrikaans gentleman who, for the purposes of this column, we’ll call Schalk Jonker. The recent Cape Town Tens was the first time Schalk and I enjoyed a drink outside of work, and after a few enjoyable beers in the tent, the big man started itching for sterner stuff. “That’s enough beer Rossers, I’m going to need some brandy now,” he said and headed for the clubhouse, leaving me with no choice but to follow.

The barman was quickly put to work pouring the two of us four Kraaifontein Cocktails, and when they arrived, Schalk instructed him to please add a slice of lemon. Lemon!? Now, where I’m from, only Mexicans, poets and grandmothers add a slice of lemon to their drinks, but I detected a determined streak in Schalk that suggested neither the barman, his drinking partner nor any of the other patrons in the bar were going to have anything to say about his choice. We were stopped at the bar by security who explained that drinks weren’t allowed out on the field. Schalk looked down, pointed at the slice of lemon and told the muscle that he we were Jehovah’s Witnesses that didn’t drink alcohol. With his two ‘plain Cokes’ he breezed past and, by the time I caught up to him, he was feeding one of his drinks to a Durbanville Old Crock who had just stumbled off the field looking like he needed medical attention. By the time half of the revitalising elixir was down his gullet the appreciative player looked ready to re-enter the fray. No time to pause after that touching show of cameraderie as we had places to go, clever comments to pass, people to make laugh and more polisiekoffies to drink. Now I’m no Hunter S Thompson so there’s no ways that my writing skills can send the whiff of brandy up off the page and into your nostrils. Besides, I can’t remember most of what happened from there on in, save for that it was bloody good fun. I think the conclusion that I took was that brandy will make you confident, it’ll make you a little smarter (at least in the short term), it’ll make you friends, it’ll make you have fun and, if you have enough, it will make you forget! It also taught me that there’s a difference between the right time for a tall bearded Afrikaans chap named Schalk and a short soutie who can’t grow facial hair to switch their evening from beer to brandewyn.

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