OLMagazine 2018-2

O ld L i q u o r s L i f est y le M a g a z ine | T h e Past & F u t u r e o f L u x u r y S pi r its

Old Liquors SPECIAL EDITION 2018

The Best Armagnacs One May Find one of the oldest spirits in the world

R A R E & LUXURY S P I R I T S | F I N E W I N E S | G A S T R O N O M Y | A R T O F L I V I N G | AU C T I O N S & CO L L E C T I N G

JAMESON BLACK BARREL IRISH WHISKEY Leave it to the most iconic Irish Whiskey brand to take a great product and add a new dimension to it. That’s what happened with Jameson Black Barrel Irish Whiskey, which is charred twice.

It’s a triple distilled blend of pot still grain whiskey matured in a mixture of sherry casks and bourbon barrels before being bottled.

And the pictured 50ml pack of Black Barrel is even more unique, packaged in a beautiful tear-away bag.

The bag is an homage to the Black Barrel charring process that has helped make this Irish Whiskey one of the best in the Jameson portfolio.

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e g a t n i v Private Stash

Bottles from a $23.5 million vintage liquor collection will soon be available in the U.S.

The Past & Fu tu r e of Lu xu ry Spirits | CONT ENT

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Content Chateau Montelena 50 Years, Fires, and the French: A Five-Decade Tasting Retrospective

Mortlach Tasting Notes

The Best Armagnacs One May Find

A Five-Decade Tasting Retrospective

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Scotland’s Speyside region on the northern tip of the mainland has long been famous for its velvety smooth Single Malt Scotches; The Macallan, The Glenlivet, and Balvenie.

Tahlin, the CEO of Absolut Elyx

The Best Armagnacs One May Find. Secrets of Eau de Vie. It is, in fact, one of the oldest spirits in the world

History, tastings notes for six Scotches Dom Pérignon x Tokujin Yoshioka Arbikie Highland Rye Purity Vodka Hits US Market The Macallan 40 Years Old 2017 Drake’s Virginia Black to Launch Initial Offering From Grains to Glass Ann Arbor Distilling Co. Madeira, Time captured in a Bottle Lost Spirits Win Top Award BNIC Changes XO Cognac Classification to 10 Years Michter’s Affiliate Purchases Land for Barrelhouse Food and Wine Pairings for ‘Difficult’ Ingredients Zamora Company Acquire Martin Miller’s Gin Pernod Purchases Avión in Full

6 12 16 18 22 26 30 34 38 46 50 54 62 66

Pairing Food with Armagnac 70 Old Forester Releases Cocktail Provisions 76 The new Agera RS 82 The Best Armagnacs One May Find 84 Martini’s Made Perfect at Dukes Bar, London 88 Columbia Room; A Library of Spirits in the Heart of D.C. 94 Dead Rabbit Irish Whiskey Set for US Launch 98 6 Iconic Drinks from South Africa 104 The 156th Anniversary of Barcardi 112 Sherry, so popular that Shakespeare himself paid it tribute 114 COGNAC 1805 A.E. DOR 116 A Five-Decade Tasting Retrospective 122 Bill Thomas, Jack Rose, and the Rarest Whiskeys in the World 136 Chartreuse History of the Last Word Cocktail 140

Old Liquors Magazine is published four times a year. Printed in U.S.A. No portion of the website or of the magazine may be reproduced without written consent of the publisher. Old Liquors Inc. Publishing Division, 110 East Broward Blvd., Suite 1700 Fort Lauderdale, Florida 33301 The United States of America Email the publisher - magazine@oldliquors.com - Call 954-315-3836.

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B east o f D u f ftown

Mortlach Classic Scottish Distillery Regains Old Glory History, tastings notes for six Scotches from the “Beast of Dufftown” Scotland’s Speyside region on the northern tip of the mainland has long been famous for its velvety smooth Single Malt Scotches, which are among the best-known Whiskies in the world—The Macallan, The Glenlivet, and Balvenie. But there are many other outstanding distilleries near the River Spey that produce legendary Whiskies. And in the small but famous Whisky-making village of Dufftown (home to Balvenie, Glenfiddich, and several other distilleries), you will find a nearly 200-year-old distillery that deserves to be hailed for its understated Single Malt Scotches—Mortlach.

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B east of Dufftown

Mortlach is an incredibly special Single Malt Scotch Whisky, known as the Beast of Dufftown And thankfully, in recent years, more Single Malt Scotches have consistently become available from this distillery nicknamed the “Beast of Dufftown.” Below, you’ll find tasting notes for six different Mortlach Whiskies, including its signature Rare Old, 18 Year Old, 25 Year Old, and three other Single Malt Whiskies aged 23 and 26 years.

Mortlach’s Rich History Founded by James Findlater in 1823 (when the Excise Act of 1823 was passed and dramatically reduced the taxes levied on the sale of Whisky), Mortlach was the first legal distillery in Dufftown. (An illegal distillery was previously located at the same site.) The distillery changed hands several times the first few years and was also briefly used as a brewery and a church in the 1840s. Then in 1853, railway surveyor George Cowie took over Mortlach, who brought a precise approach toward making Whisky, according to Donald Colville, Mortlach’s Global Malts Ambassador. “Mortlach is an incredibly special Single Malt Scotch Whisky, known as the

Beast of Dufftown due to its powerful, meaty, vicious character,” Colville said. “This is all down to the fact that it has arguably the most complex Whisky-making process in the world, 2.81 times distilled. This was inspired by the scientific and curious mind of visionary doctor turned distiller, Dr. Alexander Cowie.” Alexander was George’s son and he began working at Mortlach in 1896 after George died at the age of 80 years old. Dr. Alexander Cowie perfected Mortlach’s distillation process and increased the number of stills from four to six. Mortlach’s scientific approach to making Whiskies famous for their flora and fauna notes explains why Mortlach continues to be so popular around the world more than a century later. “No other distillery in Scotland or, in fact, around the world has a distillation process which is so complex,” Colville said. “Mortlach, nothing simple about it. Mortlach defies the typical honey, vanilla, and apple notes of Speyside. Its Whisky harkens back to a time when Scotch was bigger, bolder, darker.

Now the liquid has been reborn, bringing to life the primal essence of Speyside that once was.”

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B east o f D u f ftown

Worldwide Popularity While Mortlach has become famous again in recent years for its Single Malt Whiskies, the distillery has also produced Whisky used in several blended Scotches, including serving as the primary Whisky used in many Johnnie Walker blended Whiskies. Mortlach’s connection with Johnnie Walker dates back to 1923 when John Walker & Sons purchased the distillery. Since 2014, Mortlach has been owned by Diageo, a British-based multinational company that owns many other distilleries, including Dalwhinnie, Lagavulin, and Oban.

No other distillery in Scotland or, in fact, around the world has a distillation process which is so complex “Mortlach is perfect for Whisky blenders as it adds backbone, body, and character to Whiskies, with its muscular flavor that intensifies Whisky blends demonstrating that no other spirit offers the same breadth and depth of flavors as Scotch, and certainly no other liquid is as versatile and has always been a key malt for use in the Johnnie Walker blended Scotches,”

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Colville said. And while Mortlach sells well around the world, it’s especially popular in the United States, Europe, and parts of Asia, Colville said. “Due to how well known and loved it is as a Single Malt Scotch Whisky you tend to find the true adorers of Mortlach in the countries where Single Malts are really established such as the U.S., Northern Europe, the UK, and Taiwan and Japan,” Colville said.

Unique Flavors Colville added that Mortlach pairs well with a wide range of foods, from grilled steaks to many different desserts. “Due to the rich intensity and complex flavors of Mortlach, it pairs beautifully with dark chocolate either in its most basic form or as a dessert like a soufflé,” Colville said. “For a more savory match, red meats such as venison or good-quality beef steaks are also an incredible combination.”

“Mortlach for me personifies why Scotch is the world’s favorite Whisky,” Colville said. “The incredible depth of flavor offered

by Mortlach makes it an incredibly versatile Scotch, whether it be served neat in its purest form or in a late night Old Fashioned or pre-dinner Rob Roy.”

Tasting Notes Mortlach Rare Old Alcohol by Volume – 43.4 percent Aging – Unknown aged in sherry and bourbon casks.

Aroma – Dried flowers, hay, other floral notes.

Tasting Notes – Mortlach’s signature Whisky has a clear, bright color and a clean, refreshing taste. This smooth, complex Whisky also clearly illustrates why Mortlach is famous for its floral-tasting Whiskies. Slightly spicy at first, this Whisky’s flavors soon exhibit notes of licorice and roasted vanilla, along with a tangy, citrus-like aftertaste. A truly outstanding Whisky and a great value.

Mortlach 18 Year Old Alcohol by Volume – 43.4 percent Aging – 18 years in Sherry and American oak casks.

Aroma – Lighter on the nose than the Rare Old, this Mortlach produces an aroma reminiscent of lilies shortly before they bloom.

Tasting Notes – Slightly sweet with hints of toasted caramel, this clean, refreshing Single Malt has a long, clean finish. Other prominent flavors include espresso and dried oranges.

Mortlach 23 Year Old 1991 (cask 5887) Mackillop’s Choice Alcohol by Volume – 56.6 percent Aging – 23 years in a Sherry cask.

Aroma – Much spicier than other Mortlachs. Peppery nose.

Tasting Notes – You’ll need to add a bit of water to this powerful, intense 23-Year-Old Single Malt. On its own, this Single Malt has a fiery finish with notes of cherry and chestnuts. But even without water, this Single Malt smoothes out quite nicely after a minute or so. With a few drops of water, this Single Malt takes on a tangy, orange-peel-like aftertaste. Definitely a Single Malt for fans of big, bold Whiskies.

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Tasting Notes Mortlach 25 Year Old Alcohol by Volume – 43.4 percent Aging – 25 years in American oak casks.

Aroma – Slate, roasted chestnuts, orange, mango.

Tasting Notes – This outstanding Single Malt sets the bar high for velvety smooth Speyside Whiskies. Not a trace of burn from start to finish, this clean, vibrant Whisky tastes warm going down and has a long, delightful aftertaste.

Dominant flavors include licorice, Scottish heather, plums, and clementines.

Absolutely stunning.

Mortlach 26 Year Old 1989 (cask 10774) – Xtra Old Particular (Douglas Laing) Alcohol by Volume – 57.8 percent Aging – 26 years in single refill hogshead.

Aroma – Cedar, iodine.

Tasting Notes – Distilled in April 1989 and bottled in June 2015, this intense Single Malt Whisky is not for the faint of heart. Extremely powerful on its own, cedar flavors race to the forefront and linger for nearly a minute. With a few drops of water added, this Single Malt still has a powerful, intense, woodsy finish. This is the Scotch you would want on a cold winter’s night.

Mortlach 26 Year Old 1987 – Single Cask Alcohol by Volume – 57 percent Aging – 26 years in a single hogshead.

Aroma – Walnuts, oranges, and other citrus notes.

Tasting Notes – Distilled in September 1987 and bottled in September 2014, this intense Single Malt tastes great on its own and even more spectacular with a few drops of water. On its own, this Single Malt has an apricot-like taste, with hints of walnuts and oranges. With a few drops of water, the orange flavors become more prominent and the overall taste significantly smoothes out.

Well worth searching for this distinct Single Malt.

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D om P é r i g non x Tok u jin Yosh ioka

Dom Pérignon x Tokujin Yoshioka As the 2017 holiday season begins, Dom Pérignon has unveiled a new creative collaboration with Japanese artist Tokujin Yoshioka. Tokujin Yoshioka has designed a limited-edition coffret and reinterpreted the emblematic shield on the bottle, celebrating the exceptional nature of Dom Pérignon Vintage 2009.

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Dom Pér ignon x Tokujin Yoshioka

Following renowned artists including Marc Newson, Karl Lagerfeld, David Lynch and Iris van Herpen, Dom Pérignon invited Japanese artist Tokujin Yoshioka to revisit the bottle and coffret for Dom Pérignon Vintage 2009.

Produced in a year of prodigious sunlight and heat, the 2009 vintage of Dom Pérignon is a luminous, solar champagne that resonates perfectly with the stunning beauty of light that characterizes Tokujin Yoshioka’s work.

His creation revisits this exceptional Dom Pérignon vintage, evoking its radiant vibration to the eye and the palate, says Dom Pérignon Chef de Cave Richard Geoffroy: “The artistic affinity Tokujin shares with Dom Pérignon was evident to me from our first encounter. As we tasted the champagne, he instinctively expressed a strong connection with the solar character of Dom Pérignon Vintage 2009.”

To express the singular potential of this vintage, Tokujin Yoshioka presents an installation of three crystal blocks that form a prism to embrace the champagne bottle. “The notions of light, transparency, and brilliance are especially relevant for this vintage,” says the artist. As an expansion of his installation, Tokujin Yoshioka also revisited Maison’s emblematic shield, which is reprised on the coffret along with the artist’s signature.

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Dom Pér ignon x Tokujin Yoshioka

The Dom Pérignon edition by Tokujin Yoshioka will be available in a limited edition by special order for the 2017 year-end holiday season. The artist has also created a reinterpretation of Dom Pérignon Rosé 2005.

According to Dom Perignon: “Tokujin Yoshioka was invited by Dom Pérignon to create an artistic tribute to Dom Pérignon Vintage 2009. Inspired by the famous words of Dom Pérignon himself – ‘I’m drinking stars!’ – Tokujin Yoshioka presents “Prism”, an homage to a champagne of living light that explodes into infinite colors and triggers waves of unique emotion.” “Using light as both a material and a medium, Tokujin Yoshioka, whose unique style of creation is best characterized by its luminous nature and breathtaking purity, worked with his signature crystal prisms to project a vibrant spectrum reminiscent of the sun that gave the wine its rich yet elegant complexity. ” “Dom Pérignon Vintage 2009 brings a prodigious decade to a close: insolent, generous and solar. To the eye, to the palate, it transmits a luminous vibration, something almost intangible yet forcefully present. This Limited Edition celebrates the sunlight that embraced the Champagne region during the harvest year.” Discover the journey of this collaboration with the cross-interview between Chef de Cave Richard Geoffroy and Japanese artist Tokujin Yoshioka us

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Arbikie Highland Rye The Arbikie distillery has announced that it is delighted to have bottled batch one of its highly experimental pot distilled Scottish Rye spirit. The farm team have been growing a variety of different ryes on the farm since 2014, whilst the company distillers have been researching and developing rye spirits by experimenting with various varieties and production techniques.

They have produced two versions of ‘Rye Whisky’. The first, a ‘Scottish Rye Whisky’ in line with The Scotch Whisky Regulations 2009, consisting of over 51% Rye, Odyssey Malted Barley, both grown on the farm, and using Arbikie Estate water straight from our private lagoon. The second, an American version in line with techniques typically used in North America. The company says: “Our approach to Rye is no different from our gin and vodka following our unique ‘field-to-bottle’ process meaning we can trace every ingredient used in our spirits back to the very field it came from.” “As both Farmers and Distillers,

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A r bikie Hig hland Rye

Arbikie is in an almost unique position to be able to distill its family of spirits using the crops grown in the fields around our distillery. Producing our own Whisky with full provenance and traceability has been a dream for us that we are now fulfilling. This is a key day in Arbikie Distillery’s history”. All proceeds from the initial release are going to the Euan Macdonald Foundation for Motor Neurone Disease. Founded by three brothers, the distillery is very much a family operation. They say: “Our estate must be the perfect place to build a distillery. To the east, the powerful influence of sea and salt. To the west, our farm with its fields of nurtured crops. All with a backdrop of the Angus hills that slowly filter pure water into our underground lagoon. Arbikie Highland Estate is a family-owned working farm perched on the east coast of Angus. Here, the crop is king. We painstakingly plant, sow, tend and harvest the fields and farms that makeup Arbikie. We are craftsmen of the soil.” Theirs is an estate that is shaped by its surroundings: the red sandstone colored soil, the unpredictable sea, and the volatile weather give Arbikie a character found in no other part of the world.Located at a crossroad between land and the sea, the distillery lies created from an ancient barn. As the brand says: “this place has all the ingredients required to produce spirits of the highest quality.” Indeed, the brand maintains a thoroughly traditional ethos and maintains that they are the first single-estate distillery to distill all spirits in the same copper pot stills with the Vodka and Gin spirit continuing their journey to our 40 plate distillation column. This distillation process means all of their spirits are created in the traditional Scotch Whisky method.

“Each spirit is distilled differently – our vodka is triple distilled, our Whisky will be twice distilled. We also bottle, label and seal our spirits on the estate.” say the distillery. “The distilling team is led by our Master Distiller, Kirsty Black. Together with the Stirling brothers, she ensures that the history, tradition, and provenance of Scottish distilling is built into the DNA of every spirit we produce.”

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Purity Vodka Hits US Market Purity Vodka, the ultra-premium, award-winning Swedish organic vodka, announced recently the product’s launch in the U.S. market.

The brand maintains that this is a truly premium product because, over the last year, Purity Vodka has dominated blind tasting competitions. The liquor has taken home a record number of highly sought-after awards, including being named as “Best Vodka in the World 2017” by The International Wine & Spirit Competition, simply because of what the brand says is an ‘incomparable taste’. Created by world-renowned Master Blender, Thomas Kuuttanen, Purity Vodka has redefined the elevated spirits category with its unprecedented thirty-four times distillation process and utilization of the finest organic ingredients for an exceptionally

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Swedish Purit y vodka

smooth, non-burning yet complex tasting vodka. “I discovered that 34 distillations created magic – the perfect cut,” says Purity Vodka’s Master Blender, Thomas Kuuttanen. “By combining different distillation techniques with traditional craftsmanship, we developed a one-of-a-kind, elevated vodka that features a slow distillation process, giving the vodka a smooth, non-burning finish.”

Purity Vodka’s distinction can be found in the process by which the chosen ingredients are blended and refined. Made from organic winter wheat and barley, Purity Vodka comes to life in a handcrafted copper and gold still where each blend yields only a small batch, which is never rushed, as to not compromise quality. Thirty-four distillations are what elevates Purity Vodka resulting in a bouquet for the senses – a rich mélange of lime, nougat, and white chocolate, and a fantastically smooth, non-burning finish on the palate.

“Being Swedish, vodka is an important spirit for us culturally,” says Thomas Kuuttanen.

“After ten years of perfecting the water formula, distillery process, and ingredients, I’m thrilled to introduce this ideology to US consumers with a premium vodka made to entice a new generation of Martini sophisticates with its elevated taste. We look forward to success in the states, and are excited to see what lies ahead for the brand.” Purity Vodka continues to reign as the go-to vodka brand for elite bartenders and spirits aficionados alike,

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Swedis h P u r it y vodka

receiving over 150 Gold Medals in international blind tasting competitions around the world, and in 2017 alone, the brand took home the following awards:  The International Wine & Spirit Competition – Best Vodka in the World 2017 / Vodka Producer of the Year 2017  The Ultimate Spirits Challenge – Best Vodka in the US Market 2017  Asian Spirit Masters – Best Vodka in the Asian Market 2017  The Vodka Spirits Masters – Vodka of the Year 2017  New York International Spirits Competition – Organic Vodka of the Year 2017 With its heritage based in the 13th century Ellinge Castle in southern Sweden, the aim of Purity Vodka has always been to produce an outstanding spirit, one that relies on artistry, dedication and a vision of being the best in the world. Created by Master Blender Thomas Kuuttanen, the heart of Purity Vodka is distilled 34 times using a specially designed still made of copper and gold, creating a spirit so refined that no filtration is necessary. To taste Purity Vodka is to know that it’s different and superior to the herd. An elevated spirit. Even more than a drink, we think of Purity® Vodka as an elevated experience – making each occasion a special one. After all, life means so much more when it’s complemented by perfection. Purity Vodka is certified organic and gluten-free.

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T h e Macallan 40 Yea rs O ld 2017

The Macallan 40 Years Old 2017 The Macallan has announced the release of their latest expression: The Macallan 40 Years Old 2017. Exclusively matured in hand-picked Oloroso sherry seasoned oak casks from Jerez, Spain, this highly limited release is the testament to The Macallan’s exceptional oak casks; transforming the rich, fruity and full-bodied ‘new make’ spirit into a single malt of great richness and character.

Once distilled, the precious spirit was laid down to mature for 40 years in our exceptional oak casks. It is these casks that are the single greatest contributor to the outstanding quality, natural color and distinctive aromas and flavors which lie at the heart of this rare Macallan single malt Whisky. Crafted from an intriguing combination of three casks – a European oak sherry butt, a European oak sherry hogshead and an

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The Macallan 40 Years Old 2017

American oak sherry butt – The Macallan Sherry Oak 40 years old is a rich and complex Whisky, displaying a natural deep copper color. This 2017 release will be available from December 2017 onwards, spanning the Americas, Asia Pacific, Europe, Middle East and Africa and will also be available in exclusive airport retail stores worldwide and at The Macallan Distillery.

With a color that’s reminiscent of deep copper, the Whisky has an ABV of 44.00%. On the nose it is resplendent with aromas of sultanas with gingers and wood spice, as the scent develops, a background of sweet cinnamon and citrus begins to emerge.

On the palate, this expression opens with soft cinnamon spices, quickly developing into a mouth coating of dates and figs. The finish is long, rich with a lingering cinnamon spice. According to the Macallan: “All color in The Macallan Whiskies, bottled by the distillery, is natural. Only the interaction of the ‘new make’ spirit with the oak of the maturation casks delivers the rich and

natural diversity of color throughout the range, from light oak through to darkest mahogany. These natural colors remain ‘fixed’, as opposed to artificial color which fades relatively quickly in bright sunlight. Great skill is required by the Master Whisky Maker to achieve consistency of natural color from bottling to bottling.” “Our exceptional oak casks are the single greatest contributor to the outstanding quality, natural colors and distinctive aromas and flavors of The Macallan. These oak casks are crafted to our own specifications and account for up to 80% of the final aromas and flavors of The Macallan. Because of this, we spend more per cask than any other distillery in sourcing, crafting, seasoning and caring for its casks.” With their latest offering, the Macallan is sure to pique the attention of Scotch Whisky connoisseurs the world over. In time, we will come to know whether or not the expression goes down as yet another classic one for this most esteemed of distilleri

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A st r al T e q u ila L au nch C ampai g n

Astral Tequila Launch Campaign After becoming a pop culture icon through bending a spoon with his mind, holding his breath for one hour, becoming the namesake of the sun and receiving the “Best Actor” award for a movie not out yet, Jonathan Goldsmith is at the center of some legendary moments in Astral Tequila’s first creative campaign, “This Calls for Tequila.”

The 10-spot video campaign, launched today, marks Jonathan Goldsmith’s first large-scale advertising appearance since his role as “The Most Interesting Man in the World.” The spots, created by ad agency Erich & Kallman, focus on toasting life’s most legendary moments with the most fitting tequila, Astral.

“This Calls for Tequila” encourages consumers to choose Astral

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for every celebration as well as life’s best, most unexpected, legendary moments–an ethos embodied by Goldsmith, the campaign’s star and Astral Tequila partner. The campaign also features a new character who portrays Goldsmith’s butler, who gleefully brings news of his master’s accomplishments. “This Calls for Tequila,” Goldsmith replies when told of his most

A st r al Tequ ila L aunc h C ampaig n

recent accolade, to which his servant responds, “The Finest Tequila!” “Astral Tequila is the only spirit fitted for life’s most legendary moments, conversations and experiences whether that be a friend’s promotion at work or successfully disarming a bomb while blindfolded,” said Goldsmith, “I’m thrilled to share these videos with the world to explain why my drink of choice is tequila, Astral Tequila.”

Astral gave a preview of its partnership with Goldsmith this past June during a rare video message directed by David Lipman followed by several 30-second social videos leading up to the “This Calls for Tequila” launch. “I told you I don’t always drink beer,” said Goldsmith. “I prefer tequila – Astral Tequila.”

The Davos Brands premium portfolio is currently composed of TYKU Sake, Aviation American Gin, Sombra Mezcal, and Astral Tequila.

Erich & Kallman (https://www.erich-kallman.com) is an independent, San Francisco-based creative shop founded by Wieden+Kennedy, Barton F. Graf, and Goodby Silverstein & Partners veteran Eric Kallman and former Crispin, Porter + Bogusky president Steven Erich. The agency is lean by design to reduce overhead costs and allow for a more nimble process. And their focus on speed has proven impactful on both AOR and project work for companies such as General Mills, Chick-fil-A, Bolthouse Farms and New Belgium Brewery among others.

“Astral Tequila is unlike any other, it is a heritage tequila reminiscent of the way the spirit was made before the process was industrialized,” said Master Sommelier and Astral Founder, Richard Betts, “It’s been exciting for me to work with Jonathan and to share our dream with so many people.” The campaign will come to life through a mix of traditional and social media (@astraltequila) throughout 2018. The first three spots can be viewed at www.AstralTequila.com.

Founded by Master Sommelier Richard Betts, Astral Tequila is a unique spirit reminiscent of the way tequila was made 150 years ago before it was industrialized. Produced as a celebration of beautiful culture and spirit, Astral was awarded The New York Times’ highest rating, a Double Gold medal from San Francisco World Spirits Competition and named one of the “Top 10 Blanco Tequilas” by Food & Wine magazine. Prior to Astral Tequila, Richard Betts founded Sombra Mezcal, a Double Gold medal winning mezcal. www.AstralTequila.com Our mission is to build and develop the highest quality, bestin-class wine, and spirits brands that create a valuable and lasting connection with consumers. We do this through teamwork, innovation, entrepreneurial spirit, and relentless perseverance. Our team thinks outside of the box and finds ways to obtain outstanding results through an entrepreneurial focus.

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D r ake’s Virg inia Black

Drake’s Virginia Black to Launch Initial Offering Grammy-award winning and certified platinum-selling recording artist, Drake, in collaboration with acclaimed spirits producer and entrepreneur Brent Hocking, today announced the intention to file an initial public offering that will allow an investor the opportunity to invest in the Company’s vision to redefine Whiskey.

The offering is expected to commence at the end of the 1st quarter 2018. Individuals interested in learning more about the Virginia Black investment opportunity and registering an indication of interest, along with opening and funding their BANQ® account to purchase shares once the offering commences, can visit banq.co/listings/vb. Virginia Black is an aged Bourbon Whiskey, focused on a high-rye content and finished with a decadent profile. Rich, decadent and smooth, Virginia Black captures consumer palates and preferences across market segments.

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D r ake’s Vi r g inia B lack

Voted one of the top 5 spirits in 2016 by Wally’s Wine and top 100 spirits of 2017 by Wine Enthusiast earning a 91 point rating, Virginia Black surpasses competitive brands Jack Daniel’s, Jim Beam and Maker’s Mark in flavor profile ratings, even outscoring aficionado favored High West “Bourye” acquired by Constellation Brands for $160 million in 2016.

Virginia Black is uniquely positioned to redefine American Whiskey. Attracting a wider and more diverse demographic, broadening the appeal of Whiskey and brown spirits in general. Brown spirits lead growth in the U.S. with American Whiskey volumes up 6.8% and revenues of $3.1 billion signifying an increase of 7.7% in 2016. Notably, Cognac volumes are also up 12.9% over the previous year with revenues totaling $1.5 billion and an increase of 15.3% in 2016. Virginia Black takes aim to capture market share from both.

The company launched a national commercial campaign on November 19, 2017, airing nation-wide on CBS, ABC, and TNT among other networks during NFL, NBA and holiday season programming. The campaign epitomizes Drake’s own self-deprecating humor beloved by fans and followers alike. A series of teasers for the commercial titled, “The Realest Dude Ever,” went viral after release on Drake’s Instagram receiving over 20 million views almost instantaneously. With over 110 million followers on social media Drake—like Virginia Black—crosses market segments with an impact and influence unparalleled in the industry. Virginia Black is distributed by Proximo Spirits, which lists Jose Cuervo and Bushmills among its roster of brands, and is available in 45 states and in Burundi, Ghana, Ireland, Kenya, Rwanda, Tanzania, Uganda, United Arab Emirates, and Zanzibar, as well as the United Kingdom and Canada.

TriPoint Global Equities, LLC, working with its online division BANQ (www.banq.co), will act as the lead managing selling agent and bookrunner for the offering. The Company seeks to raise up to $30 million in its IPO. Virginia Black intends to use the proceeds from the offering to fund domestic and international expansion, sales and marketing, and for working capital and other general corporate purposes.

Founder and CEO Brent Hocking is known for creating award-winning brands and bottle designs. Hocking states, “Virginia Black is the perfect combination of exceptionally good juice in exquisite packaging at an accessible price. From inception, we wanted everyone to enjoy Virginia Black and are pleased to extend the opportunity to millions of Americans and other investors around the world to become part of the Virginia Black family.”

“I am thrilled that Virginia Black is embarking on this offering. TriPoint has been a pioneer and leader in IPOs for years and has developed a methodology that allows issuers and brands to reach a large audience of both investors and customers,” said Mark Elenowitz, CEO of TriPoint. “Virginia Black leads us into exciting new territory where Main Street meets Wall Street, giving millions of fans worldwide the opportunity to be a part of Drake’s success.” Virginia Black is a collaboration between award-winning spirits producer Brent Hocking; and platinum-selling artist, songwriter, rapper and actor, Drake. A shared passion for style, music, and the pursuit of taste. A quest to redefine Whiskey. The product of their attention: Virginia Black Decadent American Whiskey.

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From Grains to Glass Ann Arbor Distilling Co. In the food world, they call it “farm to table”; but, in the spirits world, it’s called “grains to glass.” Ann Arbor Distilling Co., located in Ann Arbor, Michigan, takes this process to impeccable standards by using local grains—and then being involved with the entire process from grains to glass.

It all starts with the grain (or in the case of Brandy, fruit). Ann Arbor Distillery sources their grain locally, with the vast majority from Michigan. Working with a handful of local farmers, almost 80 percent of the grain comes from within five miles of the distillery. Phil Attee, brand ambassador at Ann Arbor Distilling Co., explains the process, “The chemistry is pretty interesting but complex. But for a simplified explanation…we start with grain, which is mostly made of starches—and starches are made of sugar. That’s the part that we want. We want the sugars.”

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A nn A r bor Distilling Co.

It all starts with the grain (or in the case of Brandy, fruit) The desired product from the grain is the resulting sugar. First, they convert the starch to sugar, and then by adding yeast, it converts the sugar into alcohol. Rather than buying sugar, they’re converting their own sugars from grain, keeping the entire distilling process in-house and local.

“Grain is a really awesome source of sugar because it’s all stored up in starches. You can dry out grain and it will sit until you need it. Then when you need it you add water and some enzymes and all of a sudden you have a very sugar-rich base to start fermenting spirits,” Attee says. When making Brandies using fruits, they use apples from a Michigan cider mill and, unlike grains, the sugars are readily available.

The fermentation process itself takes between four to six days for grain. At that point, after fermentation, they have about 1,000 gallons of mash (which came from using approximately 2,000 pounds of grain and 700 gallons of water). Once it’s done fermenting they end up with a fermentation tank full of 1,000 gallons consisting of a combination of water, solids, alcohol, and a handful of other compounds that are created during the fermentation process. At that point, Attee explains, everything on is very similar to beer production. “That’s where the still comes in. Our goal is to separate the alcohol from everything else. At its core, distillation is the art and science of separating compounds with heat.” The distillery’s job is to separate the alcohol from everything else. Everything goes into the pot. At Ann Arbor Distilling Co. they use a 500-gallon copper pot still.

They fill it up and then use their knowledge of boiling points to separate the spirits and cook it off selectively for the desired product.

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Ann A r bor D istillin g Co.

The chemistry is pretty interesting but complex Locally Sourced “We happen to be in a pretty lucky place geographically because Ann Arbor is centrally located enough that there are a lot of wonderful farms, just outside of town. You can throw a rock and hit a really amazing farm for local produce, grain, or anything you could possibly want,” Attee says.

“Michigan has afforded the beer industry a wonderful grain availability. The beer industry is so big here that the farmers started growing grains to supply the beer industry—and fruits for the wine industry.

Now distillers, which is a much younger industry in the state of Michigan, are benefiting from those who came before us. So the fact that there’s an abundance of wonderfully available grain—and to be located geographically where we are in Ann Arbor—we have access to some wonderful stuff within a few miles.”

When asked if using local grains makes for a better product, Attee said that sourcing locally doesn’t necessarily make it taste better, but because they have access to such high-quality products locally, that does make it taste better. “It makes a big difference whether you’re using industrial grain or a grain that’s produced by someone who cares. You can taste the difference for sure,” Attee explains.

Getting Started Robert Cleveland, owner of Ann Arbor Distilling Co., also owns the property where the distillery is located. A few years ago, Ari Sussman approached him with the idea of starting a distillery there. Sussman, who had spent four years working in Michigan State University’s Artisan Distilling Program, had the idea for a project to start a distillery and was looking for space. Cleveland happened to have the space, and was interested, but didn’t have the experience. Sussman got the distillery started and Cleveland is now the owner. After Sussman started the distillery he moved on to other projects and John Charles Britton came on board as the new distiller. Britton is now head distiller and operations

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manager. Attee started as the distiller and bar manager and now handles sales and marketing. Although the business started in 2014, December 5, 2015, was the actual opening day. Attee mentions that although they had planned to open six months sooner, December 5 being the day Prohibition ended made for “a cool opening day.”

Spirits  Ann Arbor Distilling Co. distills four different Gins, all seasonally inspired (one is barrel aged).  The Arbor Winter Gin has hints of juniper, spruce, peppermint, cacao, orange, and vanilla.  Arbor Wheat Vodka has hints of vanilla and sweet cream wheat.  Spaulding’s Coffee Liqueur, a barrel-aged liqueur, has coffee, vanilla, and almond flavors.  Cherry Eau De Vie highlights ripe cherries, vanilla custard, pistachio, and hazelnuts.

Coming Soon

 Bourbon and Rye are aging, but there are small batch Bourbons and Ryes available now.  An apple Brandy is in the pipeline. They have a few barrels going for a test run and hope for a fall release.

Their commitment to excellence is receiving recognition. In 2017, Ann Arbor Distilling Co. won 27 medals in national and international competitions. But Attee says being good isn’t enough, “We know we’re good, but we still want to improve. We’re one of a handful of distilleries with an R&D (Research and Development) budget. We do a lot of experimental projects. We take a different approach than what other distillers are doing.”

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Madeira, Time captured in a Bottle The Remarkable Influence of International Trade The island of Madeira has been producing and exporting its namesake wine virtually since the Portuguese discovered it in 1419. Since then, Madeira’s location in the middle of important trade routes meant the success of its wines mirrored the worldwide geopolitical situation. The fortified wine’s fortunes have soared during times of peace, prosperity, and free trade and plummeted during conflict and international upheaval.

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Time capt ured in a Bottle

A sailor, ordered to dispose of the “spoiled” wine, took a sip and found it delightful In fact, it was international trade that made Madeira wine as we know it today, creating the characteristics that distinguish it from other fortified spirits. European merchant vessels, laden with wine from Madeira, rounded the Cape of Good Hope, intent upon trading for the riches offered by the Far East and Indian subcontinent.

Some of the cargo, tossed by the shifting seas and heated by the equatorial sun, was transformed – aerated, aged, vaporized and condensed – during its long journey, went unsold. A sailor, ordered to dispose of the “spoiled” wine, took a sip and found it delightful. The journey so improved the wine, that it soon was being sent on round trips to the tropics simply to undergo the process before being returned to grateful drinkers in Europe. Aided by an alliance with England, Portugal’s wine exports, to the detriment of French vintages, found acceptance throughout the British Empire and other far-flung markets. This, of course, did not sit well with France, and Napoleon attempted to blockade the lucrative trade between England and Portugal. Faced with limited trade routes and possible spoilage, Madeirans fortified their wine with spirits in an effort to prolong its life. They soon perfected this blending, and soldiers and sailors serving the British crown took home a taste for the stuff. Drawn by the profitable trade, English merchants joined their Portuguese brethren on the island and quickly came to dominate Madeira production and export. Around the same time, winemakers perfected a way to replicate the wine’s tropical sea voyages that so intensified its flavor and nuances.

English colonists renewed Madeira’s popularity in Europe Before the American Revolution, Madeira was a staple on the tables of wealthy, influential colonists. Thomas Jefferson sang its virtues. Colonial Bostonians rioted when a shipload was seized by the British authorities. The Founding Fathers celebrated the signing of the Declaration of Independence and George Washington’s inauguration with toasts of Madeira. But during and following the war for independence, many colonists loyal to the crown returned to England, bringing their appreciation for Madeira with them and renewing the wine’s popularity in Europe. Unfortunately, the expanding market, the re-emergence of French wine following the Napoleonic Wars, and an economic downturn, prompted many Madeira producers to cut corners. Quality suffered. The American Civil War, 18611865, further depressed the formerly insatiable U.S. demand. The opening of the Suez Canal a few years later made journeys around the Cape – and passage through Madeira – unnecessary for ships bound for India and the Orient. Odium and Phylloxera delivered one-two punch to Madeira production during the latter half of the 1800s. Just as a Germany affinity for the wine was heralding Madeira’s renaissance in the early 20th century, World War I again depressed demand on the Continent. Madeira never really recovered until 1979 when the island instituted quality controls throughout the process from vine planting to bottling.

Madeira 1795

t h e t h r ee Yolo R u m sig nat u re lines

Yolo Rum Expands Distribution Yolo Rum has recently announced a new distribution partnership with Mexcor International Wine and Spirits in Florida. The distributor will carry the three Yolo Rum signature lines—Yolo Rum Gold, Yolo Rum Silver, and Yolo Rum Clear. Looking to expand its footprint in Florida and other states in 2018, Yolo Rum execs see the new partnership as a crucial next step.

“We eagerly anticipate an amazing future with Mexcor,” said Yolo Rum founder Philip Guerin. “We believe Yolo Rum is the best Rum in the world, we support our brand with the positivity, vigor, and pride it demands, and Mexcor brings the same passion and commitment to their endeavors—it’s a perfect partnership.” Since its founding in 1989, Mexcor International has grown, expanding

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operations on a near-annual basis. They carry over one hundred of the finest spirit brands from all over the world, and today the Company has a substantial national sales network extending to 46 states including Texas, California, and Florida. Yolo Rum is the ideal synthesis of ancient crafts and modern tastes. At the heart of the operation is master distiller Francisco “Don Pancho” Fernandez.

the thr ee Yolo Ru m sig nature lines

Born in Cuba and operating out of the Republic of Panama, Don Pancho is the world’s most respected and honored “Ronero” (that’s “Rum blender,” for the layman). The recipient of hundreds of awards, Don Pancho starts with rare sugar cane strains found only in Central America and the Caribbean and utilizes a complex, fivestage series of fermenting and distilling. Don Pancho then goes to work, dictating how and how long the Rum is stored before choosing the blends he crafts into dark or light spirits. Aging in charred American white oak barrels does the rest. All Yolo Rums are gluten free, with no added sugar or molasses and no artificial colors, flavors or preservatives, and the company produces its products using revolutionary environmentally sustainable processes. Yolo Rum has received multiple gold medals from various prominent international spirits competitions such as WSWA, New York World Wine and Spirits Competition and the Miami Rum Renaissance Festival. Offering boutique quality at an exceptional value, Yolo Rum continues to innovate creative marketing techniques and

campaigns that rival much larger brands. The partnership with Mexcor will ensure an expanded presence in Florida and other states to follow in 2018. According to the brand: “From the hands of master distiller and Rum blender, Francisco “Don Pancho” Fernandez to you. “Don Pancho” is the world’s most respected and honored “Ronero”. Born in Cuba, where he began his quest for the perfect Rum, he has gone on to receive hundreds of awards and has been acclaimed worldwide as the ultimate practitioner of his craft.” “YOLO, Ltd., founded in Denver, Colorado, has established a partnership with the world’s premium Rum producer, in Panama.

It is a unique pairing that benefits Rum aficionados searching for the ultimate rum experience. Now, directly from the master Rum blender “Ronero” Don Pancho, YOLO Ltd. is proud to introduce YOLO RUM GOLD, YOLO RUM SILVER, and YOLO RUM CLEAR. Yolo Rum has been created to meet a growing demand for quality Rums in an exploding market. They are the perfect marriage of an ancient craft and modern tastes.”

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lost spir its win top award

Lost Spirits Win Top Award Lost Spirits Distillery LLC, one of the world’s leading innovators in distilled spirits, announced recently that it has been awarded a Global Master award for its new experiential distillery by The Spirits Business Magazine, London.

The Global Spirit Masters series is a highly regarded annual industry competition recognizing excellence among distilleries spanning the globe. This is not the first time Lost Spirits has taken home top honors. In 2015 the distillery was named Global Innovator of the Year. It has furthermore been awarded multiple best-of-class titles for its rums and peated malts.

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lost spi r its win top awa rd

The Spirits Business Magazine awarded Best Consumer Experience to Lost Spirits Distillery.

It was the only distillery in North America to obtain this accolade, and one of only two distilleries worldwide to take home the highest honor, the Global Master title. “With thousands of new distilleries opening around the world, we wanted to create an experience that was as inventive as our spirits. We’re known for radical concepts in Whisky and Rum. We’re delighted to be recognized for what we have created,” says Co-Founder of Lost Spirits, Bryan Davis. In addition to this industry award, entertainment experts agree that a visit to the Lost Spirits Distillery is an outstanding experience. For example, Forbes Magazine entertainment writer Steven Baltin wrote earlier this month, “Forget The Hollywood Studios, (Lost Spirits) is the Best Tour in LA.” The Lost Spirits Distillery tour transports consumers into a theatrical universe involving talking computers, jungle boat rides, and a deranged carousel. The spirits are experienced in rooms designed to mimic the imaginary environments that inspired the creation of each Rum, Whisky and Brandy expression. Rums are sampled in a candlelit jungle, peated malts are sipped in a safari tent deep in a bamboo forest, allowing customers to enjoy the distillery’s celebrated products in a radically new way. According to an article published in the June 2017 edition of WIRED Magazine, Lost Spirits Distillery is “The Willy Wonka Factory of Booze.”

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lost spir its win top award

At present tours are limited to just 10 people per tour. Reservations are required well in advance as spots fill up quickly and are consistently sold out. The distillery is not open to the public. According to the distillery: “Since 2010 Lost Spirits rums and Whiskies have been flirting with the very definition of Rum and Whisk(e)y. A few inquisitive people found us at our original Monterey County distillery. Much more discovered us at our Silicon Valley laboratory where we made distilled spirits history in 2014. We would like to invite you to discover us at the new re-imagined Los Angeles distillery.”

“Lost Spirits strives towards what we know to be impossible, perfection. In that pursuit, we break rules, defy traditions, and invent new techniques. Our innovative ethos has won us numerous best in class awards and the title “global master of innovation” from The Spirits Business Magazine. The Lost Spirits Navy Rum is definitively our flagship spirit.”

“In our early years, before the groundbreaking inventions, awards, and elaborate Willie Wonkaesque distillery, we were lovers and makers of heavily peated Whisky. In 2017 we returned to our roots with the abomination line of peated malts. Made from spirit sourced in Islay and transformed in California, this line will challenge the bedrock of what is known to be possible and impossible.”

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Ame r ica’s B est D rinking C it y

America’s Best Drinking City It’s an age-old debate that’s been raging across the nation for generations. Now, USA Today’s 10 Best sites believe that they have found the answer to the question of which city in the United States deserves the mantle of the country’s greatest watering hole.

Is it New York? Perhaps Los Angeles? What about the vibrant atmosphere of Austin? The answer is, you may be surprised to hear, none of the above. No, according to USA Today, the best drinking city in the United States of America is none other than the New Orleans, Louisiana. Their reasoning? Well, they actually have three main reasons for their decision. Number one; the sheer amount of bars per capita in NOLA (higher than any other city in the country). Second is the fact that the city proudly holds a

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cacophony of festivities year-round, meaning that there’s nearly always some reason to head out for a drink. Finally, USA Today 10 Best reasons that the city’s street-drinking culture is what really brings home the award for New Orleans. “You can drink a yard of frozen daiquiri on the street without legal repercussions or awkward glances. You can even get to-go cups from any bar, there’s no mandated closing time and you can generally drink your body weight in beer and still probably won’t be the drunkest

Ame r ica’s B est Drinking Cit y

guy in the bar.” said the Virginia-based news outlet. The website also notes that NOLA is home to the annual Tales of the Cocktail awards, the industry equivalent of the Oscars in which bars, bartenders, and other professionals receive recognition for their excellence in the field. On top of all that, the website provides an extensive list of their reasons for the bold claim that New Orleans is home to the country’s best drinking scene. First of all, they say that America’s very best cocktail bar is located in the city’s historic French Quarter. “Arnaud’s French 75 used to be a place where you’d have a drink while you waited for a table at Arnaud’s, one of the French Quarter’s most famous historic Creole restaurants. But ever since Chris Hannah took the bar over not long after Katrina, the destination restaurant got an equal destination bar – one that won the 2017 James Beard award for Outstanding Bar Program,” said USA Today Best 10. What more, then? Well, the news outlet also states that NOLA’s sheer diversity as a drinking destination make is the nation’s top city for boozers. “Want a tiki drink? Head to the hidden French Quarter gem, Cane & Table, for a Colonialera pineapple cocktail served in a hollowed-out pineapple, or go to Beachbum Berry’s Latitude 29 to share a glowing, blue Snake Versus Mongoose (served in a bowl with four straws). Rather sip an Absinthe Frappe or a Pimm’s Cup at a 200-plus-year-old-bar with paint chipping off the walls? Head to the Old Absinthe House or Napoleon House Bar and Cafe. Want an Amazonian drink that will make your mouth go numb? Head to the pisco-based bar at Catahoula Hotel.” said USA Today Best 10.

“The Sazerac Bar (home of the original Sazerac) is housed in the Roosevelt Hotel, and the Vieux Carré – a mix of Rye, Cognac, Sweet Vermouth, Bénédictine, Angostura Bitters, Peychaud’s Bitters – was originally created at the Hotel Monteleone. Even if you don’t care about that, you should still grab a Vieux Carré there because the middle of the bar has a nearly 70-year-old carousel that slowly rotates as you sip the night away.” Finally, USA Today Best 10 say that The Museum of the American Cocktail is another excellent reason for NOLA to be crowned America’s top drinking city. Of the museum’s offerings, the website said: “It contains a collection of vintage barware like antique cups, bottles, cocktail shakers and prohibition-era propaganda, and it also plays host to events and seminars, so you can sip on a Pimm’s Cup while learning about its history.” “Similarly, the under-the-radar Pharmacy Museum pays homage to cocktails’ origins as a way for pharmacists to help patients get the medicine down. And it has an entire exhibit on bitters and their origins as purported cure-alls and magical elixirs sold by glorified con men.”

Other reasons noted were the city’s extensive drinking history, which includes a gamut of original cocktails such as the Absinthe Frappe, the Vieux Carré, and the Hurricane. They also nod to the city’s legendary Daiquiri culture whilst acknowledging that NOLA two most significant cocktail creations are without a doubt the Sazerac and the Ramos Gin Fizz. The city’s official cocktail, The Sazerac is a 19th-century mix of Whiskey, Peychaud’s Bitters, Absinthe, sugar, and lemon. With more than a gesture toward New Orleans’ French colonial heritage, this classic cocktail provides drinkers with a blast from the glamorous past during their stay in town. USA Today Best 10 also claim that the city’s hotel bars are some of the best in the nation, stating that: “In New Orleans, hotel bars are destinations of their own, and places where locals have been going to get cocktails for decades. Some of the city’s hotels are the birthplaces of the country’s most famous cocktails.”

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t h e ideal c h ampag ne e xpe rience

Moët Hennessy USA Provide Bespoke Experiences Moët Hennessy USA, the leading luxury wine, and spirits company announced today the expansion of its digital offerings with Bottles and Bubbles, a new skill available for Amazon’s Alexa that gives consumers the opportunity to learn about champagne and to create their own experiences at home.

An engaging and interactive new skill for Amazon Alexa, Bottles and Bubbles will leverage the voice technology of Alexa to help everyday consumers become champagne connoisseurs in their own homes. Through its tips and educational lessons, which range from recommended champagne pairings, moments to celebrate, and how to pronounce Moët Hennessy champagnes, Bottles and Bubbles are designed to create the ideal champagne experience. “As Moët Hennessy USA continues to bring new and innovative experiences to consumers, we are excited to announce the Bottles and

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the ideal champag ne experience

Bubbles skill on Amazon’s Alexa,” said Moët Hennessy USA. “New technologies are providing us with incredible opportunities to not only grow our business but to engage with our consumers in exciting ways while still delivering on our commitment to building luxury brands. Bottles and Bubbles will empower individuals with a champagne education and help them create the perfect champagne experience in their own homes.”

To engage with Moët Hennessy’s Bottles and Bubbles skill for Amazon Alexa, users must enable the skill through the Alexa app or on Amazon’s website. Once enabled, consumers can say, “Alexa, open Bottles and Bubbles” to their Alexa-enabled device and engage with six areas of conversational and educational content, including: Champagne 101, which provides champagne basics and information about Moët Hennessy brands; a calendar of notable dates that can be celebrated with a glass of champagne; and suggestions and services to elevate any social gathering, such as recommended food and champagne pairings, hosting tips, champagne-inspired playlists and ambient sounds for a perfect champagne moment.

Bottles and Bubbles are showcasing Moët Hennessy’s foray into voice AI as both an innovative and future-forward leader in the space. Developed in partnership with creative technology agency rehab, the Bottles and Bubbles skill was created to meet the growing demand from Moët Hennessy consumers for a more immersive voice experience. This skill is currently only available in the United States. Moët Hennessy is confident consumers will see this skill as an everyday utility in their homes to broaden occasions for enjoying their iconic champagne portfolio while expanding their knowledge on the craftsmanship, heritage, and savoir-faire of champagne. Moët Hennessy USA is the leading importer and marketer of luxury wines, spirits and champagnes in the U.S. The Moët Hennessy portfolio includes renowned brands such as: Hennessy Cognac; Moët & Chandon, Dom Pérignon, Krug, Veuve Clicquot and Ruinart Champagnes; Belvedere Vodka; Volcan de mi Tierra Tequila; Glenmorangie and Ardbeg single malt Scotch whiskies; Woodinville; fine wines, Ao Yun, Cape Mentelle, Cloudy Bay, Newton Vineyard, Numanthia, Terrazas de Los Andes, Smoke Tree, Chandon California; and Clos19. Moët Hennessy has a strong consumer focus with an uncompromising commitment to building luxury brands.

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BN I C C h ang es C lassi fications XO

BNIC Changes XO Cognac Classification to 10 Years From April 2018, all XO Cognac will be classified as 10 years old BNIC, the official controlling body for Cognac, has decided that from 1st April 2018, in accordance with the provisions of the Cognac specifications, all XO Cognac will be classified as 10 years old. This unprecedented move means that the youngest eau-de-vie included in a blend Cognac labeled XO must have been aged in barrels for at least 10 years, instead of the 6 years previously required.

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B NIC C hanges Classifications XO

In practice, there are already many XO Cognacs on the market with the youngest eau-de-vie exceeding 10 years of age. This measure aims align the regulation and the market reality, and also to extend the quality positioning of XO. The measure was first confirmed by the Bureau National Interprofessionnel du Cognac (BNIC) in 2011, allowing brands time to anticipate the change. To support the producers in the transition, the BNIC has put into place a system that allows Cognac XO spirits, classified as 6, 7, 8 and 9 years, prepackaged (labelled or not) by 31st March 2018 at the latest and in accordance with BNIC provisions to be marketed as XO until 31st March 2019. To be able to take advantage of this lead-time, the operators must send the BNIC a statement of the pre-packaged XO Eaux-de-vie stocks concerned by the 1st March 2018, using a stock declaration form available from the BNIC. According to BNIC: “Cognac is exported to over 150 countries. Regardless of the way it is consumed, it is, from the Far East to the American continent and in Europe, a synonym of great quality, a symbol of France, and her lifestyle. Like all luxury products, the success of Cognac is dependent on the international environment. That is why all the producers make every effort to protect Cognac’s unrivaled quality,

its uniqueness and its authenticity in the face of global competition.”

“Cognac is a living thing. During its time in oak casks, it is in permanent contact with air. This allows extracting the substances from the wood that give it both its color and final bouquet.

The long work of maturing Cognac, which may at times last decades, is made possible thanks to the wood’s porosity. It allows indirect contact between the spirit in the casks and the air outside. This way, the substances extracted by the Cognac from the wood, known as “dry extracts”, alter the Cognac’s physical appearance, giving it a color ranging from golden yellow to fiery brown. With time, the transfer of the natural characteristics of the oak gradually produces aromas and develops the bouquet of Cognac.” “Ageing is essential for an eau-de-vie to be sold as Cognac.

It takes place in casks that hold between 270 to 450 liters of spirit.

The natural humidity of the cellars in which the casks are stored, with its influence on evaporation, is one of the determining factors in the aging process. When humidity, dryness, and temperature are in balance, the spirit becomes mellow and ages harmoniously. This evolution in the aging process is made up of three basic stages: extraction, hydrolysis, and oxidation.”

Cognac labeled XO must have been aged in barrels for at least 10 years

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Fi r st Aged Hawaiian R u m

Koloa Launches First Aged Hawaiian Rum Hawaii’s award-winning Koloa Rum Company has announced the launch of its first-ever Kauai Reserve Three-Year Aged Hawaiian Rum Artfully crafted in single-batches at its Kalaheo distillery, Kauai Reserve is made from the finest Hawaii sugar cane and fresh island water that was slowly filtered through volcanic strata before reaching vast underground aquifers. Kauai Reserve is carefully aged for a minimum of three years in select American white oak barrels and contains no added sugar, color or other ingredients.

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Fi r st Aged Hawaiian Rum

“We are thrilled to be launching our newest rum at the dawn of the new year,” said Koloa Rum Company President and CEO Bob Gunter. “Kauai Reserve pours elegantly from the bottle, with a warm golden hue and a bouquet of mellow oak, orange peel, and toasted vanilla. It’s remarkably smooth with rich, complex flavors that linger long after the last sip.” Each of Kauai Reserve’s 12-barrel batches yields approximately 3,500 bottles that are carefully filled, inspected and numbered to meet the exacting standards for quality and taste that Koloa Rum Company is renown.

According to Gunter, the release of Kauai Reserve is the culmination of more than five years of intensive research and experimentation by Koloa Rum’s distillery team as the protocols necessary for the proper aging of rum in Hawaii’stropical environment is not found in manuals, but rather learned-by-doing. “Kauai Reserve is perfect for warm winter’s chill and is best enjoyed neat or on the rocks,” he added.

Kauai Reserve Three-Year Aged Hawaiian Rum will be sold in California and other West Coast markets in February. In Hawaii, it is now being sold at the Koloa Rum Tasting Room and Company Store at Kilohana Plantation on Kauai and select retail outlets. Kauai Reserve retail price starts at $49.99 per 750ml bottle.

Established in 2009, Koloa Rum Company produces artisanal, single-batch Hawaiian rum and ready-to-drink cocktails at its distillery in Kalaheo, Kauai and operates the island’s first and only distilled spirits Tasting Room and Company Store. The company’s award-winning portfolio includes its premium Kauai White, Gold, Dark, Spice, Coconut and Coffee rums. Products are available for purchase online, at select retailers nationwide, as well as in Australia, Canada, France and Japan. According to the brand: “The legacy of the sugar and rum in Hawaii lives on today through Koloa Rum. Our award-winning rums are distilled in a vintage copper-pot still, using only the finest local ingredients. Hawaiian cane sugar, pure mountain rainwater, and much Aloha come together to produce single-batch rums with remarkably rich flavors and smoothness that capture the essence of the Garden Isle. Koloa Rum Company was founded to create world-class Hawaiian Rum. We are the first and only licensed distillery on the island of Kauai, where sugarcane production has been a traditional way of life. Our first batch of Premium Hawaiian Rum was distilled and bottled in September 2009, which coincided with the opening of our Tasting Room and Company Store at Kilohana Plantation in Lihue. Come, taste the history and Aloha spirit of Koloa Rum today!”

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M ich ter’s Ame rican W h iske y

Michter’s Affiliate Purchases Land for Barrelhouse At year-end 2017, Michter’s Distillery’s affiliate Springwater Kentucky Realty completed its purchase of 145 acres in Springfield, Kentucky, at the heart of the state’s historic Washington County.

“We are excited to be expanding Michter’s operations in Springfield and Washington County.

This is a wonderful community of warm people and a great heritage. The property offers rich soil and naturally filtered limestone water which are essential to producing the greatest American Whiskey.

The picturesque 145 acres with its gently rolling hills will provide a beautiful setting for our future growth,” said Andrea Wilson, Michter’s Master of Maturation. The first phase of construction, a barrelhouse for Whiskey aging, is scheduled to begin in 2018. “This is strategically significant for us as we plan for the future,” commented Michter’s Distillery President Joseph J. Magliocco. “It is terrific land in a very special part of Kentucky, and it will complement our operations at our Shively Distillery and our soon-to-open Fort Nelson Distillery in downtown Louisville.

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M ic hte r’s American Whiskey

The property has natural springs and currently has crops grown on it. This acquisition opens up a multitude of exciting possibilities, including farming our own estate grown grain for Michter’s distillation program. We feel very fortunate to have this opportunity to be a part of a community as great as Springfield and Washington County.”

Established in 1792 and named in honor of George Washington, Washington County was the first county created by the Kentucky State Legislature. The City of Springfield is the county seat. Headquartered in Louisville, Kentucky, Michter’s has a rich and long legacy of offering traditional American Whiskeys of uncompromising quality. With each of its limited production offerings aged to its peak maturity, Michter’s highly acclaimed portfolio includes Bourbon, Rye, and American Whiskey. According to Michter’s: “We are specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-36 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the Whiskey. “Toasting a barrel before charring helps to

make the wood’s sugars more accessible. These sugars caramelize and concentrate to form the “red line” in the barrel stave crosssections due to the heat, ultimately adding more flavor and color to the Whiskey as it seeps through the char to the caramel red line.

Although the typical industry entry proof is 125 proof, we believe that the lower 103 proof level allows for the concentrated sugars in the toasted and charred wood to dissolve more readily into the distillate as it cycles in and out of the barrel. Even though the lower entry proof yields fewer bottles per barrel, we believe the richer flavor makes it worth it.” “The more often Whiskey expands and contracts (“cycles”) soaking in and then out of the wood of the barrel, the more flavor it absorbs from the sugars in the caramelized red line of the wood.

Heat cycling is an uncommon practice used to raise the temperatures in the barrel warehouses to induce extra cycles within a given year.

This practice is extremely costly because heat cycling significantly increases the “Angel Share” evaporation during aging, and in most cases, it enhances the quality of the matured Whiskey.”

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S omb r a Me zcal

Sombra Mezcal Launches Trio of Events As a spirit distilled to sustain the land and the people of Oaxaca, Sombra Mezcal recently announced a three-phase environmental consciousness-raising movement. The first phase shares its cutting-edge environmental practices with the Mezcal and spirits industry. The second enlists the support of the U.S. bartending community through its first sustainable cocktail competition, which will be conducted virtually to minimize its carbon footprint. The third energizes consumers to become active stewards of the planet. Sombra Mezcal has been committed to sustainability from its creation in 2006. Its recently-opened distillery in Oaxacaputs into practice over a decade’s worth of research and insights from the field to the bottle. The three-phase movement is a call to action to fellow producers, conscientious bartenders, and consumers who love fine spirits and care about the environment.

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Phase 1: “Distill to Sustain the Land and the People” Initiative Shares Environmental Insights and Practices. The first phase of the movement, “Distill to Sustain the Land and the People,” now rolling out, showcases Sombra Mezcal’s pioneering work in sustainability at its new distillery (Palenque). The company recently shared specific production practices that safeguard Oaxaca, its land, and the palenque’s artisans. These include using organic agaves, solar power instead of animal drudgery, sustainable wood to prevent deforestation, rainwater to minimize municipal resources and transforming harmful distillery waste into compost for farmers and adobe bricks for local construction. It also includes harnessing clean-burning natural gas to fire its stills, thereby shielding its artisans from injurious wood smoke. Sombra Mezcal is encouraging other Mezcal producers to adopt these real-life, eco-conscious practices and innovate their own. Its pa-

Sombr a Mezcal

lenque is living proof that these practices are not only good for the environment and local residents but economically viable and produce delicious results. Sombra Mezcal’s commitment to the land and people of Oaxaca also extends to the global community. In addition to undertaking local educational initiatives, Sombra Mezcal is a proud member of 1% For The Planet, and donates at least 1% of sales to certified environmental charities worldwide.

Phase 2: First-Ever “Shake and Stir to Sustain the Land and the People,” a Virtual Bartender Cocktail Competition with a Higher Purpose Sombra Mezcal’s commitment to sustainability extends from the Palenque to the bar and bartending community. As the second phase in the movement, it will launch its first-ever “Shake and Stir to Sustain the Land and the People” Bartender Cocktail Competition in Spring 2018. The competition is designed to provide bartenders with a means to participate intellectually, emotionally and practically in sustainability. To minimize the carbon footprint of the competition, it will be conducted virtually, rather than flying in bartenders from all over the country to compete.

The competition is open to all professional bartenders across the U.S. Its judging criteria include the creative use of Sombra Mezcal, incorporating local ingredients to reduce the carbon footprint, supporting farm-to-glass agriculture, as well as reducing, upcycling or eliminating bar waste. Sombra Mezcal sees the competition unleashing the drinks community’s creativity in leveraging sustainable ingredients and inventing new techniques. The grand prize is a one-week apprenticeship at Sombra Mezcal’s new palenque to learn sustainable practices first-hand, from the fields to the bottle. It will also include planting new trees to combat deforestation.

Phase 3: “Drink to Sustain the Land and the People” Expands the Reach to Consumers The third phase, “Drink to Sustain the Land and the People,” expands the sustainability imperative from bartenders to consumers. As part of the cocktail competition, consumers across the U.S. will be able to sample and support sustainable Sombra Mezcal cocktails at bars that are committed to going green. It will enlist them in the conversation of what makes cocktails sustainable and in harmony with the planet. This component will be expanded in 2019 with a consumer cocktail competition, “Live to Sustain the Land and the People.”

Modeled on the bartender competition, it will have home bartenders submit cocktail recipes using Sombra Mezcal and sustainable ingredients and techniques. Its grand prize is also an apprenticeship at Sombra Mezcal’s new palenque. Produced by Master Sommelier Richard Betts since 2006, Sombra Mezcal sets the highest standard in Mezcal production.

Made from organically farmed, high altitude Espadín agave, and distilled in Oaxaca, Mexico at the traditional strength of 90 proof, Sombra Mezcal was named the “Best Agave Spirit in the World” by F. Paul Pacult’s Spirit Journal. It later earned Double Gold at the San Francisco World Spirits Competition. In 2017, Sombra opened a new, state-of-the-art distillery (Palenque) created as a model of sustainable production. The resulting Mezcal is a testament that world-class agave spirits do exist outside of Tequila. Sombra Mezcal is part of Davos Brands’ premium portfolio that includes Aviation Gin, Astral Tequila, and TYKU Sake.

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Food and Wine Pai rin g

Which Wines Save Your Dinner Party Menu From Disaster?

Food and Wine Pairings for ‘Difficult’ Ingredients Food and wine pairing can be a tricky business, but few would argue that it isn’t an important one. After all, the clashing of an unsuitable match on the palate is one of life’s great disappointments and one we consistently attempt to avoid. On the flip-side, not many things are more delightful to the senses than a perfectly balanced pairing; those moments when your wine almost magically enhances the character of your dinner, or indeed vice versa, are ones to be treasured and (literally) savored.

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Food and Wine Pai ring

Some foods leave even the most experienced sommeliers scratching their heads. There are reams of articles written on the finer aspects of food and wine pairing, and sommeliers spend years training their palates in order to bring their customers these moments of sensory bliss. However, despite the doubtlessly complicated details, the fundamentals of this gastronomic art are relatively simple and straightforward – it’s all about achieving balance. Powerfully-flavoured and full-bodied wine has the ability to utterly overwhelm more delicate dishes, just as elegant, light and mildly aromatic are often bullied into non-existence on the tongue by hefty meals of dark meat, spice, and rich sauces. As such, flavourful food requires wine which can stand up to its intensity, and gentle dishes need a wine which has a similarly deft touch on the tongue.

You’ll be happy to hear that even the most problematic of wine pairing ingredients have at least one match which works wonders If that sounds a little too simple to be the long and short of things, then you’ll be unsurprised to hear that there are plenty of ingredients out there that can throw a real spanner in the works of your pairing. Some foods leave even the most experienced sommeliers scratching their heads, as they just simply don’t seem to get along well with wine. Indeed, certain foods occasionally change the taste of your wine altogether into something really rather unpleasant – and knowing what they are and how to deal with them is vital, especially if you’re looking for matching perfection every time.

You’ll be happy to hear that even the most problematic of wine pairing ingredients have at least one match which works wonders. So, let’s take a look through the five most common ‘problem foods’ when it comes to wine pairing, and explore which wines are able to save your dinner party menu from disaster!

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Asparagus It would be unthinkable to write a list of awkward wine-pairing ingredients without making some mention of asparagus. It’s a real annoyance to sommeliers the world over; asparagus is one of the undisputed kings of the vegetable world, and features proudly on luxury menus everywhere… and yet, it’s one of the most difficult ingredients for wine pairing that there is.

Gruner Veltliner The problem with asparagus is that – especially when cooked well – it features a very strong vegetal flavor and has a grassiness and greenness which, while being an absolute delight to eat, has a curious negative effect when mixed with wine on the palate. Most wines, when drunk alongside asparagus, end up transforming in the mouth into an explosion of unpleasantly metallic and bitter flavors… and nobody wants that! The solution to all this unpleasantness? A great bottle of Austrian Gruner Veltliner. This deliciously fresh white wine from central Europe has seen a huge resurgence in recent years and has a crispness, acidity, and clarity which cuts through the grassiness of asparagus, and even enhances the subtler flavors of this tasty vegetable. It’s also a perfect pairing for Indian and Southeast Asian curries… which are also notoriously difficult to pair with wine!

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Food and Wine Pai ring

Hummus and Falafel The humble chickpea is elevated to a thing of sumptuous beauty when blended with tahini in a bowl of hummus or pressed into balls and deep fried to make falafel. Both of these foods are staples of middle eastern street food and have found a home across Europe (most notably in Berlin) as family favorites in the 21st century. Their enormous rise in popularity has led to them being featured on the menus of plenty of well-loved and luxurious restaurants… but it’s been noted plenty of times that chickpea-based dishes are notoriously difficult to pair with wine.

Beaujolais Nouveau 2017 One of the problems a lot of people find when pairing wine with hummus and chickpeas is based on an old wine and food pairing myth – that wines and foods can be matched by color. Because these foods are essentially pale in color, people assume that their ideal pairing must be a white wine… but this simply isn’t the case.

Chickpeas have a decidedly savory, quite deep flavor, and actually pair most comfortably with lightbodied red wines. The acidity of most white wines tends to clash negatively with the rich, creamy nature of hummus and falafel, and you’d be far better off drinking a glass of good quality Beaujolais (a wine which is very much back in fashion at the moment) next time you’re enjoying this middle eastern delicacy.

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Barbecue Sauce & Ketchup There has been a huge rise in the trend of street foods and luxury fast foods over the past ten years.

Gourmet burger chains have started to dominate the high street, and barbecue bars, artisan sausage companies, sticky Asian rib joints and posh fried chicken eateries have all followed on mass. In fact, it’s hard to imagine a more far-reaching and popular food trend since the turn of the millennium, and few would deny that it has invigorated the casual eating scene in a highly positive way.

Riesling wines of Germany While there are hundreds of articles dedicated to pairing wines with burgers and the suchlike, a lot of people don’t take one key thing into consideration. Often, one of the primary flavors of a burger (as well as whatever other fast food you’re eating) comes from the sauce. Barbecue sauces and ketchup are often very deeply flavourful indeed, and form one of the primary flavors you’ll detect on your palate while eating such foods. Alongside the rise in popularity of artisanal fast foods, well-made and interesting barbecue sauces and ketchup have enormously increased in prevalence and popularity, too, and it’s important to address these when looking for suitable wine pairings. The problem is, they aren’t easy to pair with wine at all – barbecue sauces, especially, feature smokiness, acidity, sweetness, vinegar and fruit flavors all in the same mouth space. The only wine style which seems to have the balance of sweetness and acidity needed for pairing with these sauces is the ever-flexible Riesling wines of Germany. If you haven’t already fallen in love with modern Rieslings, then there’s never been a better place to start; these wines work very well with a range of meats (absolutely including pork) and are fantastic for drinking with your dinner. Problem solved!

Blue Cheese I know what you’re thinking: “what’s blue cheese doing on this list? Surely that’s a classic food to pair with wine?” – and if you are, in a way, you’d be right. The combination of Port and blue cheese is a highly popular one and one which is seen at dinner parties all over the world. The problem with this? It’s one of those pairings which has become so common, it’s possible that people have failed to notice just how unsuitable it is on the palate. Port has a high alcohol content and a deep, intense richness… and the result is that the lovely subtleties of a great Roquefort or Stilton etc are totally lost on the tongue when combined. What’s more is that blue cheeses are increasingly used in sauces and as a component of dishes, and it’s unlikely that you’ll be wanting to knock back a glass of fortified wine during your mealtime and would prefer to save it for the later hours or at least after dinner.

Chateau Lafon – Sauternes When eating blue cheese on its own or with some simple crackers, we’d recommend pairing it up with a botrytized wine such as Sauternes or Tokaji. The nutty sweetness of these wines brings out some fascinating flavors in the cheese without overpowering its own depth, and once tried, you’ll never go back to pairing Port and blue cheese again! If your blue cheese has been cooked, melted or incorporated into a sauce, there are few finer wines to pair it with than a white CrozesHermitage. Delicious!

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Food and Wine Pai rin g

Tomato Who doesn’t love tomatoes? Juicy and delicious, these summery fruits are beloved across the world and a staple of diets from Spain to Szechuan. Despite their enormous popularity, they’re actually quite a difficult ingredient to pair with wine! Like with several of the foods on this list, their difficulty comes down once again to that tricky combination of sweetness and acidity. Whether you’re eating a tomato-rich pizza, a pasta sauce or a tomato based salad, it often feels as though this ingredient leaves wines feeling a little flat in the mouth.

Fleur de Mer Rose 2015 When it comes to many tomato dishes (including a Margherita pizza), you’re usually pretty safe with a classic Italian Sangiovese. These wines are sunny and juicy enough to work with the acidity in the sauce. However, we’d suggest that another great pairing for most tomato dishes (and especially chili-spiked Chinese and Vietnamese tomato dishes) would be a Provencal rosé wine. These wines have a light-to-medium body (with something packing a real punch despite their delicate appearance), and manage to balance an acidic bite with some residual sugars, making them ideal for pairing with these tricky dinners!

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Zamora Company Acquire Martin Miller’s Gin The Spanish family-owned Zamora Company has acquired a majority stake in Martin Miller’s Gin. “Our brands are the soul of our company and Martin Miller´s Gin perfectly reflects our vision as creators of Premium brands, as innovators with a vocation to lead the market. This agreement is clear proof of the vision of Zamora Company to be recognized as one of the most dynamic players in the beverages market – a producer and distributor of premium brands worldwide,” declared Emilio Restoy, CEO of Zamora Company, regarding the agreement with Martin Miller’s Gin which has enabled the Spanish family business to acquire a majority stake in the English Gin brand.As part of the agreement, co-founders David Bromige and Andreas Versteegh, and CEO Jacob Ehrenkrona, have retained the bulk of their interest in the brand through Living Capital’s 45% shareholding, making them the only other shareholder. Jacob Ehrenkrona and David Bromige will remain in their current positions as CEO and Creative Director. Emilio Restoy has replaced Andreas Versteegh as Chairman of the board but Andreas Versteegh will

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z amor a company

continue as a board member with a focus on NPD of Martin Miller’s Gin. Commenting on the new partnership, CEO Jacob Ehrenkrona said, “As well as being the fastest-growing Super Premium gin in the Spanish market, Martin Miller’s Gin has also seen strong growth in other key Gin markets such as Central Europe and the UK. Sales have been particularly strong in the UK where they grew 50% in 2017, adding to a total global volume of 100,000 cases 8.4L. Specifically in the key US market, the key for the development of the brand, we will continue with the current importer. However, in this partnership with Zamora Company, we will be able to considerably increase investment in brand building in the middle term. What is more, together we can break into new international markets by capitalizing on the sales capacity of Zamora Company without compromising the product’s identity or its genuine spirit.”

New Martin Miller´s Gin Chairman Emilio Restoy agreed, adding, “Martin Miller’s Gin has all the ingredients to build on its role as a leading Super Premium gin Worldwide.” “Martin Miller’s Gin is recognized as one of the best gins in the world and no other gin has received so many accolades and awards in recent years,” commented co-founder Andreas Versteegh.

“Innovation and the constant quest for perfection are the origins of Martin Miller’s Gin.” Taking up that point, co-founder David Bromige observed, “Yes, today Gin has become ’hot’ and as a result, the category has become confused. From the start, back in 1998, we wanted to create a gin that was a ‘brand’ in the true sense of the word, and through innovation create the highest quality gin possible but with genuine and effective product differences like Icelandic water.

It’s these qualities that have given the brand its high level of integrity and, importantly, trust.”

Emilio Restoy, CEO of Zamora Company

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zamo r a company

“Integrating the company and our team into Zamora Company is going to be very simple.

Both companies share many values and perhaps this has been a key factor towards reaching an agreement,” said Andreas Versteegh. “They simply ‘get it’. They share our vision. With this partnership, the brand will get the necessary support to grow further.” José María de Santiago, Zamora Company Chairman observed, “Being part of the board for almost six years has given us great insight and understanding of the brand and its value. We share an exciting vision for the brand´s future and are really looking forward to working with the UK team helping to develop the brand worldwide.” Martin Miller’s Gin strengthens the Zamora Company portfolio, along with recent additions that include world-class brands such as, Sangría Premium Lolea, Villa Massa Limoncello and Yellow Rose American craft whiskey.

“These acquisitions are part of the Zamora Company strategic plan with which we aim to constantly add value to the company with people and brands in order to enable us to reach our established goals of building a world-class company with world-class brands,” concluded Restoy. Koru Advisors, an independent firm specialized in the beverage industry, acted as Exclusive Financial Advisor to Zamora Company and the Reformed Spirits Company Ltd. Nomura acted as exclusive advisor to Living Capital. Bird & Bird acted as Legal Advisor to Zamora Company and Osborne Clarke to the Reformed Spirits Company Ltd. Martin Miller’s Gin is a high-quality Gin which, following its traditional production in the United Kingdom, sets off on a three-thousand-mile round trip to be blended with the purest water in the Arctic in Iceland. Unique, sophisticated and with a touch of modernity, this is the fastest-growing gin in Spain, a gin which is exceptionally smooth and silky, slightly citrus, in the mouth.

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The fastest-growing gin in Spain has always aimed to continue the inspirational legacy of its creator. The range of gins also includes Westbourne Strength and 9 Moons Gin. Since its launch, Martin Miller’s Gin has constantly won awards for its excellence from the world’s leading institutions in blind tasting contests, making it the world’s most awarded Gin. Having been awarded more gold and platinum medals than any other gin in the last ten years in the world’s most respected competitions: ISC, IWSC and San Francisco World Spirits Competition, Martin Miller’s Gin has also received the prestigious Superlative Award by the U.S. Beverage Tasting Institute, scoring 97 points on multiple occasions and as such is the only gin to receive this accolade.

Zamora Company is a 100% family-owned Spanish company which produces and sells wines and spirits with a high added value and whose main aim is customer satisfaction and to build and develop Premium Brands. With a presence in over 80 countries, Zamora Company boasts experienced international staff of over 350 people and an extensive portfolio of Premium brands, with production facilities in Spain, Italy and the Dominican Republic and an annual turnover of €160 M. Zamora Company owns world-class Brands such as Licor 43, Bodegas Ramón Bilbao, Martin Miller´s Gin, Villa Massa Limoncello, Yellow Rose whisky, Sangría Lolea, Mar de Frades, Patxarán Zoco, Cruz de Alba, Thunder Bitch, in addition to the brands distributed and in which the company holds a stake which forms the product portfolio of the family business: Matusalem, José Cuervo Tequila or Bushmills among others.

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Per nod Pu r chases Avión in Full

Pernod Purchases Avión in Full Pernod Ricard USA has announced that it has completed the acquisition of the remaining stake in Avión Spirits LLC, owner of the ultra-premium tequila brand Avión, from its joint-venture partner Tequila Avión.

Founder Ken Austin and President Jenna Fagnan, along with Grammy Award winner Jeezy, will remain highly involved and financially incentivized at least until 2020 to help fuel its next wave of growth. “Avión has become a leading aspirational lifestyle brand in the fast-growing ultra-premium tequila category. This acquisition is important for Pernod Ricard USA as we focus on premiumization and building brands that consumers are passionate about,” said Paul Duffy, Chief Executive Officer of Pernod Ricard USA. “We look forward to continuing to develop and grow this exciting brand.”

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Pe r nod P u r c h ases Avi ó n in F u ll

“This clearly displays Pernod Ricard’s commitment to this high-potential brand which was voted World’s Best Tasting Tequila at the San Francisco World Spirits Competition,” said Ken Austin, Founder, and Chairman of Tequila Avión. “The Pernod Ricard people, distributors and brokers have been and will continue to be key drivers in taking Avión to the next level.”

Tequila Avión is an ultra-premium tequila founded by Ken Austin and produced with third generation agave growers from single source rare Blue Weber agave from Jesus Maria in the highest region of Jalisco, Mexico. Tequila Avion’sdistinct flavors are created slowly in small batches using a meticulous, time-intensive distilling process and proprietary ultra-slow filtration Tequila Avión is available in Silver, Reposado, Anejo, Espresso Liqueur and Avión Reserva 44 Extra Anejo. Avión was named Best Tasting Unaged White Spirit and Best Tasting Tequila in the World at the San Francisco World Spirits Competition. In July 2014, Pernod Ricard (RI: EN Paris), No.2 in the Wine & Spirits sector, took a majority interest in Tequila Avión.

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA. According to the brand: “Tequila Avión’s distinct flavors are achieved through a combination of slow roasting Avion Agave at low temperatures to protect the natural flavors and a proprietary ultra-slow filtration process that creates an unusually smooth taste profile.

Tequila Avión is available in Silver, Reposado, Añejo, Espresso Liqueur and Avión Reserva 44 in limited release. In 2012, Avión was crowned “World’s Best Tasting Tequila” and “World’s Best White Spirit” at the San Francisco World Spirits Competition, the most prestigious competition for the spirits industry, ranking #1 over 1400 spirit brands entered the competition including vodkas, gins or white rums.”

“Entrepreneur and founder Ken Austin embarked on a journey to fulfill his dream and create a tequila that would celebrate the highlands’ agave flavor. This led him to the town of “Jesus Maria”, in the Mexican state of Jalisco, where he spent years blending old-school tequila with the Lopez family. That’s how every step of the process works to preserve and enhance the natural, rich, roasted flavors of the Avión agave.”

www.pernod-ricard-usa.com

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Pai r ing Food with Armag nac

Beyond Coffee and Cigar... Pairing Food with Armagnac Ancient, revered, and utterly delicious, Armagnac is a fine spirit which is held in the highest regard by those who seek out the finer things in life. This unique and fascinating grape brandy is deeply entwined with the history and identity of South-West France, and yet it has long since captivated the world, thanks to its combination of finesse and rusticity, its depth of flavor and its ethereal bouquet of aromas.

While Armagnac, as we know it today, was granted its own AOC status back in the 1930s, the use of Ugni Blanc, Colombard and other key grape varietals for the production of this delightful brandy has a history which pre-dates most other spirits worldwide. Indeed, references to Armagnac exist in texts written in the early 15th century, making this particular spirit older even than those made in neighboring Cognac by a good two hundred years. The secrets of its success lie partly in the fact that production methods really haven’t changed much, even since the days of those medieval pioneers; unlike Cognac, the Armagnac distilleries are still largely familyrun affairs, which employ time-honoured methods and traditional tools. The result? A surprisingly wide and deep array of characteristics, with each distillery able to clearly mark their Armagnac out as different, unique, and special. With all this history and all this range, sommeliers and Armagnac fans alike have long since struggled when it comes to pairing dishes and ingredients

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with this particular brandy. Its power and depth, coupled with the expressive subtleties a good Armagnac displays – full of terroir, age and barrel characteristics – mean many people are slightly intimidated by the idea of bringing food into the equation, for fear one set of flavors might drown out the other.

As such, Armagnac has long been considered a digestif (a role in which it undoubtedly excels), served with a mild cigar, an espresso, and savored slowly. Despite Armagnac’s suitability as a digestif, to avoid pairing it with any food is to miss out on some truly unique and special sensory experiences. When paired expertly, the flavors, textures and aromas of certain dishes and ingredients elevate the qualities of the Armagnac and reveal that elusive ‘third taste’ which sommeliers get so excited about. In order to help you achieve this gastronomic nirvana, either in your own homes or next time you’re visiting a fine restaurant, we’ve had a chat with some top UK sommeliers, and have put together a handy guide to food pairing with various Armagnacs. Enjoy!

Pai r in g Food with Armag nac

Which Dishes Pair with La Blanche Armagnac?

Let’s start with the newcomer. The ‘La Blanche’ category of Armagnac is a relatively recent innovation, and one which refines the artistry of Armagnac to its simplest, most direct, and some would say most elegant form. Clear, clean and truly delicious, it’s a welcome addition to the Armagnac family and one which is very well suited indeed to food pairing.

Because La Blanche Armagnac is not barrel aged, its flavor profile is a masterstroke of concentration and one which appeals as much to vodka enthusiasts as brandy drinkers. It pairs well with a number of refined foods, but most notably it should be paired with smoked salmon and blinis, and highquality caviar. Along this same route, La Blanche works very well with raw oysters and lightly panfried fois-gras. You can also pair this Armagnac with certain charcuterie items which are made with a sweeter cure, to bring out the the gentle fruitfulness of the brandy.

Tariquet Blanche Armagnac

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Pai r ing Food with Armag nac

V.S and V.S.O.P Armagnac Food Pairing These aged brandies have spent up to nine years in French Oak barrels (although V.S Armagnac need not spend more than a year in the barrel) and as such have an intensity of flavor which is hard to beat. The best V.S.O.P Armagnacs burst with ripe flavors of stone fruits, apricots, plums and vanilla, as well as several floral tones which make them a delight to sip alongside a wide range of foods, while V.S Armagnac is beautiful in a cocktail, and is also regularly used in fine French cuisine as a flambé. If you’re cooking with V.S Armagnac, you want to use it in dishes which combine the sweet-and-savoury elements this brandy presents so readily on the palate.

Sweet, sticky duck with a honey glaze is a classic favorite, although many variations on the same theme work just as well. As for serving these Armagnacs alongside dishes, they work best of all with several dessert options. Tarte Tatin, with its stewed fruits and caramelized pastry, is a match made in heaven, but it also pairs very well indeed with traditional cakes made with candied peel – a stollen, or English fruit cake, for example. However, if you want to really reach new heights with contrast and combinations of flavors, we believe that the finest pairings for these Armagnacs are those which come with the cheese course. Almost any blue-veined cheese will delight the taste buds when nibbled alongside a glass of V.S or V.S.O.P, although Roquefort from France and aged Stilton from the UK are perhaps the crown-bearers in this respect. We’re reliably told that Pyrenees sheep’s cheeses are also a clear winner when it comes to this pairing, such as Ossau Iraty and Abbaye de Bel Loc.

Sempé V.S.O.P. Armagnac

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Pai r in g Food with Armag nac

Pairing Dishes with XO Armagnac For many people, the experience you get when drinking an XO Armagnac – which is made from a blend of brandies in which the youngest has been barrel aged for at least twenty years – is something which redefines the palate, and opens one’s mind to a new and dazzling array of sensory experiences. The depth of flavor in these brandies is astonishing; they’re profoundly complex as a result of the lengthened aging process, and they express aromatic qualities which quite thoroughly surpass all others. When tasting an XO Armagnac, expect flavors of vintage marmalade, resplendent dried fruit such as figs, dates, prunes and apricots, and a decadent set of nutty, spicy, bittersweet notes, too. It makes perfect sense that most people would want to pair an XO Armagnac with strong coffee, which brings out the deep sweetness of the brandy, or a mild cigar, the combination of which is nothing short of heavenly. However, there are plenty of exciting food pairings we can experiment with when it comes to this special Armagnac, many of which provide truly exhilarating results. Many people enjoy drinking XO Armagnac alongside petit fours, especially those made with candied peel, chocolate or coffee, or poured over a baba or similar cake – it’s worth mentioning that this brandy alongside a dark, heavy, rich chocolate cake is gastronomic decadence defined.

However, we would argue that true pleasure can be found with an XO or Hors d’Age Armagnac served alongside savory dishes, thus allowing the truly expressive fruit qualities to come forwards on the palate. Try it with dishes featuring lots of porcini mushrooms (this brandy with a luxurious porcini-laden omelet is paradise on a plate), blackened guinea fowl or truffled cheeses.

Larresingle XO Armagnac

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CÎ R O C S t u dios Initiative

Diddy Launches CÎROC Studios Initiative After arguably music’s biggest weekend, Sean “Diddy” Combs, and the makers of CÎROC Ultra Premium Vodka have announced the official launch of CÎROC Studios. The platform is dedicated to providing emerging artists with access to state of the art facilities, music expert, and executive mentorship.

Recently, the brand commemorated the occasion with the official launch of a flagship CÎROC Studios inside the iconic Record Plant Recording Studios in West Hollywood at 1032 N. Sycamore Avenue.

The legendary Los Angeles Record Plant location is celebrating its 50th Anniversary as the premiere music studio that continues to deliver more hits and Grammy Award Winning music than any other studio in the world. The CÎROC Studios opening ceremony was hosted by Award Winning producer DJ Khaled. In addition to DJ Khaled, Ashlee Simpson Ross, Teyana Taylor, Terrence J, Justine

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Skye and more were on-site for the opening of the 3,000 square foot recording space, which will serve as a creative hub for local talent. “I’m always amazed at the talent that exists within our community,” said DJ Khaled. “Anytime I check Instagram or YouTube – I’m blown away by what’s out there. CÎROC Studios is connecting artists to the music industry in a real and tangible way – that’s a beautiful thing.” Sean ‘Diddy’ Combs and CÎROC are committed to celebrating life responsibly and giving back to the community.

During the unveiling CÎROC announced a charitable partnership

CÎROC Studios I nitiative

with VH1 Save The Music, a non-profit that helps schools and communities realize their full potential through the power of making music. The initiative will donate 100 hours of CÎROC Studios recording time to deserving musicians over the age of 21. “We are incredibly fortunate to work alongside CÎROC Studios with world-class producers like Sean ‘Diddy’ Combs and DJ Khaled to advance our goal to bring music technology into classrooms,” said Henry Donahue, Executive Director of VH1 Save The Music Foundation. The CÎROC Studios platform – a fully functioning recording facility and multi-tiered media project – will play host to artists of all music genres throughout 2018. Celebrating the spirit of creativity and innovation inherent to all artists, the studio will offer more than a traditional recording facility. CÎROC Studios will create and conceptualize CÎROC Studios Playlists featuring music and live in-studio collaborations from emerging and established talent invited to record at the location, all available via CÎROC social media channels. In addition to the physical hub in Los Angeles, CÎROC Studios

will extend its reach online with a dedicated ‘Behind The Hustle’ series with the support of Variety. Beginning later this month, with episodes running through March, the three-part content series will take an intimate look at both established and emerging CÎROC Studios artists, spotlighting the creative process from dual perspectives. In honor of the launch of CÎROC Studios, CÎROC will introduce a limited-edition, CÎROC Ultra Premium Vodka “Celebration” bottle to bring the dynamic creative experience of CÎROC Studios to the consumer. The liquid is available in select US cities at some of the hottest clubs in the country. CÎROC Ultra Premium is made from Fine French grapes, which are distilled five times, providing a crisp, clean taste and citrus nose. CÎROC Ultra Premium launched nationwide in January 2003. In October 2007, DIAGEO – the world’s largest spirits and beer company – made spirits history by entering into a strategic alliance with entertainment entrepreneur Sean “Diddy” Combs, in which Mr. Combs and Combs Enterprises assumed the lead on all brand management activities for CÎROC.

O ld For este r Cocktails

Old Forester Releases Cocktail Provisions Old Forester, America’s First Bottled Bourbon, and Bourbon Barrel Foods today launched Cocktail Provisions – a collection of three bitters, two syrups, and one tincture, designed to elevate even the simplest cocktails into a craft experience.

Created by Louisville-based Bourbon Barrel Foods and Old Forester Master Taster and Bourbon Specialist Jackie Zykan, Cocktail Provisions are inspired by the unique and robust flavor profiles of Old Forester. Taking the guesswork out of creating high-end cocktails, Zykan and Bourbon Barrel Foods have developed a cocktail line allowing consumers and trade to craft the perfect Old Fashioned, take the hassle out of Oleo-Saccharum syrup and elevate cocktails to new dimensions of flavor.

Old For este r Cocktails

“We want people to enjoy our Bourbon the way they like it – whether it’s neat, on the rocks or in a hand-crafted cocktail,” said Jackie Zykan, Old Forester Master Taster, and Bourbon Specialist. “Cocktail Provisions is there to help you find your inner bartender and discover new, unique ways to experience Old Forester.”

The new Old Forester Cocktail Provisions line includes: • Bitters (Old Forester Bourbon base), Suggested Retail Price: $11.50 for 2 fl. oz.

• Bohemian Bitters: Cherry Tobacco • Smoked Cinnamon Bitters: Baking Spice & Smoke • Hummingbird Bitters: Citrus & Floral • Syrups (sugar base), Suggested Retail Price: $8.50 for 2 fl. oz. bottle; makes four cocktails • Perfect Old Fashioned Syrup: Rich demerara syrup with proprietary blend of three Old Forester bitters • Oleo-Saccharum Syrup: A rustic cocktail ingredient created using a cold process to extract oil from citrus peels by immersing them in sugar; adds bright citrus flavor profile • Tincture (water base), Suggested Retail Price: $7.50 for 2 fl. oz. bottle • Salt and Pepper Tincture: Bourbon Barrel Foods Bourbon Smoked Sea Salt and Bourbon Smoked Pepper; adds slight spice and dimension and tames bitter notes without texture of salt and pepper

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O ld For este r Cocktails

Old Forester Cocktails Suggested Cocktail Recipes: PERFECT OLD FASHIONED See the largest collection of 18th, 19th and 20th century Cognac.

• Ingredients: 2 oz. Old Forester 100 Proof, 0.5 oz. Perfect Old Fashioned Syrup • Directions: Combine ingredients in mixing glass, stir with ice, strain over large ice cube in double old fashioned glass and garnish with lemon and orange peel.

BOURBON ALEXANDER •

•

Ingredients: 1 oz. Old Forester 100 Proof, 1 oz. Half n Half, 0.5 oz. Coconut Liqueur, 0.5 oz.

Crème de Cacao, 2 droppers Bohemian Bitters Directions: Combine all ingredients in a shaker tin. Shake vigorously with ice. Strain into a coupe glass. Garnish with freshly grated nutmeg.

MUTED BOULEVARDIER •

•

Ingredients: 1 dropper of the Salt & Pepper Tincture combined with 1.5 oz.

Old Forester 86 Proof, 1 oz. Sweet Vermouth and 1 oz. Campari Directions: Combine all ingredients in a mixing glass, stir with ice, strain into a coupe and garnish with orange twist.

TRADITIONAL PUNCH •

•

Ingredients: 1.5 oz. Old Forester 100 Proof, 1 oz. Oleo Saccharum Syrup, 2 oz. Water, 0.5 oz.

Lemon Juice Directions: Shake all ingredients with ice, strain into a double old fashioned glass with fresh ice. Garnish with lemon peel and grated nutmeg.

Old For este r Cocktails

Old Forester is Brown-Forman’s founding brand, founded in 1870 by George Garvin Brown.

Brown believed Old Forester was so pure and consistent that he sealed it, signed it, and pledged, “There is nothing better in the market.” Established in 2006 as America’s only soy sauce microbrewery by Matt Jamie, Bourbon Barrel Foods has become a cornerstone in both the bourbon and gourmet foods industries. All of Bourbon Barrel Foods’ products incorporate innovative uses of bourbon barrels and are crafted with care in small batches.

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CÎ R O C™ Ult r a - Premi u m V odka

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CÎROC™ Ultr a-Premium Vodka

CÎROC™ Ultra-Premium Vodka, made exclusively from fine French grapes, is proud to introduce a new standard of luxury celebration - CÎROC™ TEN. Our master distiller selected a vibrant blend of fine French grape varietals, including the first harvest grapes of the 2013 vintage. First harvest grapes are known by vintners to be the most crisp representation of the harvest, picked during early maturity to ensure a bright, clean flavor. The blend was created in celebration of the 10-year anniversary of CÎROC™ Ultra-Premium Vodka. CÎROC™ Ultra-Premium Vodka is gluten free. TASTING FEATURES; NOSE Alluring, clean, and crisp with a hint of citrus TASTE Delicately crisp and dry with substantial aromas of rich citrus and a whisper of sweetness FINISH Long with a silky smooth mouth-feel

VODKA CREATIONS Made with vodka distilled five times, the CÎROC™ portfolio has a smooth, clean taste and bright luscious flavor variants lending to creative cocktail creation.

CÎROC: PINEAPPLE

CÎROC: APPLE

CÎROC: AMARETTO

LA PIÑA

CÎROC APPLE SANGRIA HARLEM SOUR

CÎROC: PEACH

PEACH BELLINI

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T h e new Age r a R S

The new Agera RS pushes the boundaries and takes the Agera to all new levels of performance The new Koenigsegg Agera RS has its focus set firmly on the track but is still perfect for regular use on the road. It uses advanced technology developed during our exclusive Koenigsegg One:1 program, while maintaining all the functionality of previous S and R models. Such practicalities include a usable luggage compartment and a detachable hardtop that can be stowed internally for top-down motoring at any time. Agera RS enhancements include: advanced lightweight sound insulation, an all-new front splitter optimized for the track,

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front winglets, side skirts, advanced dynamic underbody flap system and a dynamically active rear spoiler for added down force (now up to 450 kg at 250 km/h). The RS also features improved side air outlets behind the front wheels, increased power and a raised rpm limit.

Even with all this added functionality and equipment, we have still managed to lower the curb weight compared to the Agera S and R models, thanks to the use of advanced composites and layup techniques developed during the One:1 program. On top of the standard equipment, the Agera RS also offers the option to choose the Koenigsegg active and self-levelling chassis package, 3G connected Pre-Active chassis setups, alternative aero packages, active sound cancellation and much more. The engine – as with the previous Agera S – has been optimized for regular pump gas and now puts out an incredible 1160 bhp on regular petrol. That’s an astonishing 232 bhp per liter with perfect reliability. In certain markets, the Agera RS can also be configured to run on E85 for even higher power levels, while the engine management system offers the ability to adjust on-the-fly to any fuel mix at any given time. The Agera RS is the ultimate in road and track versatility. It offers the most extreme performance available today and yet is fully road legal, complying with safety standards and other necessary homologation requirements worldwide. The RS will be handcrafted in only 25 examples, with 10 pre-sold prior to the first showing.

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O ld Li q u o r s Collection

The Best Armagnacs One May Find Secrets of Eau de Vie Distilled once, this eau de vie is produced from a variety of grapes, including the most popular Folle Blanche, Ugni Blanc, Colombard, and Baco 22A grapes. It is then aged in casks, usually Monlezun black oak, to calm and mellow this unique spirit, which is known to be more round than its favored counterpart, Cognac.

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Old L iquors Collection

It is, in fact, the oldest Brandy distilled in France and moreover quite likely one of the oldest spirits in the world, produced on just 37,000 acres of southwestern France in the Gascony region. And yet, despite its history, it remains unfamiliar to most. What is it?

The lovely Armagnac. But, as Armagnac has remained largely under the radar, the producers have had the room to experiment and create a truly intriguing spirit of many growing forms—and one that truly must not be missed. Below, in no particular order, is an introduction to some of the best Armagnacs one may find. Some of the best will take some tracking down due to highly limited release, but, of course, this makes for a most rewarding treasure hunt.

It is, in fact, one of the oldest spirits in the world

1893 Armagnac Castarede and 1927 Armagnac Chateau de Laubade Old Liquors Collection Castarede, With 184 years of history, it is the oldest name of the Armagnac. Castarede itself is not, however, a distiller. Rather, it is a firm that selects from the Bas-Armagnac region exclusively to control the aging of Armagnac produced between the 1900s and 2000s. With the ability to focus more on this aging process, Castarede offers an impressive array which most notably includes a hard-to-find cask-strength Armagnac, particularly useful for the cocktail-inclined.

Chateau de Laubade. An Armagnac of worldwide regard is the single distilled creation of Chateau de Laubade. Currently run by its third generation, Arnaud and Denis Lesgourgues, the brand has the largest inventory in the appellation and a focus on its company sustainability, all the while collecting over 120 international awards, including the renowned title of “World Class Distillery.” With a focus on finely aged spirits, you’ll find many full flavors centered around chocolate, leather, and cedar.

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O ld Li q u o r s Collection

1918 Armagnac SempĂŠ - 1912 Armagnac Darroze - 1904 Armagnac Samalens and 1929 Armagnac DeLord

Sempe Vintage. All Sempe Armagnac is borne of the Bas-Armagnac and Tenareze regions, distilled just once, and aged in handmade french oak casks. The highlight of the collection is the Vintage, which is a collection dating back to 1888 and can only be found by special release on very limited occasions.

Darroze. Another distinctive Bas-Armagnac is the Darroze, from creator and namesake Francis Darroze. Reduced through evaporation rather than the addition of water, the spirit is well-reputed for its purity and strict quality standards. While the Darroze is usually aged for around 15 years for its optimal balance, orders are generally filled only as they come in, so as to continue the aging process as much as possible. Depending on what vintage you are able to find, the tasting notes can vary from dried fruits and vanilla to chocolate and toast.

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Samalens. Dabbling in both single- and multi-varietals over single and double distillations, the Samalens Bas Armagnac collection, dating back to 1882, is a comprehensive library of flavors. The single-varietals, available from eight to 15 years, rely on the Ugni Blanc grapes alone, ranging from a bright, fruit-forward to a tobacco and balsamic.

Delord 25-Year-Old. Known as one of the top ten spirits of all time, the Delord 25-Year-Old is the incredible work of several familial generations of devotion to the Armagnac craft. It may be one of the most difficult to find, but with its deep and bold notes of leather, toffee, and honey—to name just a few—the 25-YearOld is a most necessary experience.

Old L iquors Collection

1920 Armagnac Baron de Sigognac and 1942 Armagnac Janneau Fils et Cie

Baron de Sigognac. Baron de Sigognac takes great pride in the methodology and purity of its Armagnac, which are all grown, distilled, and matured under its care. From the time each parcel of vineyard is harvested and vinified separately to the aging in progressively older oak casks, this spirit has made a name for itself for good reason. For a truly luxurious Armagnac experience, Baron de Sigognac offers completely personalized bottles to the buyer’s taste.

Janneau Grand VSOP. Both a good introduction to and a lasting partner in the Armagnac world is Janneau’s Grand VSOP. This blend, composed of some aged Armagnac well over 20 years, comes from the Baco, Ugni Blanc, and Folle Blanche grapes from Bas-Armagnac and Tenareze, with both single and double distillations. The recipient of many gold medals, the lively white chocolate and caramel notes lend themselves well to sipping by itself or mixing into a cocktail.

Armagnac one of the oldest spirits in the world

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Du kes B a r in D u kes Hotel

Martini’s Made Perfect at Dukes Bar, London Alessandro Palazzi

LONDON – When the character James Bond orders his signature vodka martini - shaken, not stirred - his creator, Ian Fleming, was almost surely inspired by the cocktails he used to regularly enjoy at one of his favorite London bars - Dukes Bar in Dukes Hotel.

But if you think Fleming’s favorite drink was the same as 007, think again. The former Naval Intelligence Office, journalist, and best-selling spy novelist was not a vodka martini man.

Like many well-heeled Eton College men, Fleming’s liquor of choice was gin or scotch, according to Alessandro Palazzi, the dapper, head bartender at Dukes Bar. But whether you’re drinking a gin or vodka martini or another classic drink, nothing comes close to the perfect cocktails made at this intimate, club-like bar that’s close to everything, and, yet, feels like a world away from everywhere else.

There are two ways you can get to Dukes Bar: You can walk up Piccadilly Street past Fortnum & Mason and many other stores located near Piccadilly Circus and take a left down St. James Street past The Ritz and The Stafford. Or, if you’re the adventurous type and love exploring the narrow, hidden alleys that make London unique, start from Greene Park. Walking from The Mall, look for the narrow passageway on your right just past Spencer House. Centuries ago, local farmers used passageways like this one to bring their sheep to graze in Greene Park. As a result, the passageway must remain in place by law in perpetuity.

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Alessandro Palazzi

… everyone is engaged in intimate conversations, the way people used to be all the time in bars everywhere.

It’s easy to get turned around walking to Dukes Bar for the first time. And, once you’re inside Dukes Hotel, the bar isn’t easy to find either. Like so many places in Britain, it’s tucked behind a small, unmarked door that leads to a phone booth-sized entryway that leads into the bar. No modern hotel would ever dream of designing a hotel or a bar this way – and that’s part of its charm. Dukes Bar looks and feels like an old gentleman’s club. Another appealing aspect of Dukes Bar – there’s no music, no television. The only distractions are the old prints and paintings hanging on the walls, many of which feature horses or other outdoor activities. As a result, everyone is engaged in intimate conversations, the way people used to be all the time in bars everywhere. Dukes Bar seems small, at first. Then, you soon realize the bar consists of three, intimate rooms arranged in an L shape. Another thing you’ll notice – there’s no bar in Dukes Bar. Everyone sits at small, round tables, many with “reserved” signs on them. But one of the most notable features of Dukes Bar is where the bartenders create your drinks. Soon after you place your order, a bartender wearing a white jacket and black tie approaches your table pushing a small wooden cart, the kind normally used to wheel out the cheese course or Baked Alaska after dinner. Except, in this case, the cart contains all the ingredients for your cocktail.

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Mart Du kes B a r in D u kes Hotel

Duke’s Classic Dry Martini with No.3 London Dry Gin Created by Alessandro Palazzi

The cart wheeled to our table one recent Friday afternoon contained the ingredients for two martinis, one gin, the other Vodka. Dukes is famous for reportedly making some of the best martinis in the world.

So how good are they? Absolutely fabulous. And that’s probably because one of the toughest critics works right in the bar. Our first bartender made my wife’s bone-dry gin martini using Plymouth gin, a splash of house-made vermouth, and three olives from Sicily. My vodka martini was made using Potocki vodka from Poland, a touch of the same homemade vermouth, and a slight twist of lemon from Italy’s Amalfi Coast. Both martinis were served in glasses recently removed from the freezer. The same was true for the Plymouth gin and Potocki vodka. Both were ice cold. The first sip of the Plymouth gin martini left a refreshing tingle on the tip of my lips. As for the Potocki vodka martini, it tasted clean and crisp, yet aromatic, with just a slight hint of fresh lemons. Then Dukes’

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tini

D u kes B ar in Dukes Hotel

head bartender, Alessandro Palazzi, approached our table. He looked at my wife’s martini with three Sicilian olives in it and asked, “Would you want to try the perfect martini?”

She didn’t need long to think. When one of the greatest bartenders in the world offers to make you the perfect martini, you say yes. Palazzi then took my wife’s drink away and returned a few minutes later with another cart and another set of ingredients. This time, Palazzi wheeled out Sacred gin, which Palazzi said was Ian Fleming’s favorite gin.

Palazzi also explained that the Sicilian olives in a dish on our table were not salted since the salt could interfere with the taste of our martinis. That comment, in particular, stuck in my mind. When a bartender cares enough about how the bar snacks might interfere with the flavors in a cocktail, you know you have put your trust in a world-class bartender.

Palazzi then said something surprising about martinis as he prepared the perfect one for my wife. “It’s the simplest cocktail,” he said. But don’t let Palazzi’s words fool you. Watching him was like watching a great chef cook or a world-class dancer on stage. Palazzi paid close attention to every detail. His movements were graceful, yet precise. After pouring a dash of the bar’s homemade vermouth into my wife’s martini glass, he asked her how dry she likes her gin martinis. Bone dry, my wife replied. Palazzi responded by splashing out the small amount of vermouth in her new glass straight onto the carpeted floor. There was hardly anything in the glass, but it was a bold, confident gesture. Palazzi then poured the Sacred gin into the new martini glass and proceeded to cut a razor-thin slice of lemon off one of the Sicilian lemons Palazzi raved about as he stood beside our table. Like a dancer moving his hands gracefully in the air, Palazzi then barely brushed the lemon against the rim of the glass, then carefully placed the lemon slice into the drink. That was it. No olives.

No shaking. Not even much stirring. Palazzi then handed the new gin martini to my wife.

She took a sip, then I did soon after, as well. This gin martini tasted smoother than the first one, which was terrific, to begin with. The new one also tasted more subtle, more elegant.

There were hints of jasmine and a slight hint of citrus. As for my vodka martini, caramel flavors began to emerge as my drink slowly warmed up. As the second gin martini slowly warmed up, the citrus flavors became even more prominent. A little while later, my vodka martini almost took on a tropical flavor as the drink warmed up even more.

As for the second gin martini, the citrus flavors were replaced by a clean, crisp aftertaste that left a slight sting on the tip of my lips. Both martinis reminded me of the thrill many of us associate with drinking great, older red wines. Both martinis changed and evolved as we sipped our drinks over the course of a half hour, or so. No wonder Fleming loved drinking gin martinis at Dukes Bar. And, no wonder he decided to have 007 drink vodka martinis in his novels. When both martinis at Dukes are this amazing, why limit yourself to one type? And, as we were leaving the bar, Palazzi excused himself from a table, came over to my wife, kissed her hand and said, “Until we meet again.” The perfect ending to two-and-a-half, perfect drinks.

DUKE’S BAR - Dukes Hotel, 35 St James’s Pl, St. James’s, London SW1A 1NY, UK HOURS; Monday to Saturday, 2 – 11 p.m. Sundays, 4 – 10:30 p.m.

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Redneck Rivie r a W h iske y

Eastside Distilling to Expand Distribution Eastside Distilling, Portland-based manufacturers of a range of quality craft spirits, recently announced that Republic National Distributing Company (“RNDC”) will distribute Eastside’s newly launched Redneck Riviera Whiskey in the six initial gulf coast states including Texas, Louisiana, Alabama, Georgia, Mississippi, Florida as well as North Carolina.

In addition to the new states covered by RNDC, Redneck Riviera Whiskey is also available in Oregon and Tennessee currently. Redneck Riviera Whiskey is a collaboration between Eastside and John Rich, the multi-platinum country-music artist and one-half of the award-winning duo Big & Rich. The geographical territory in which Redneck Riviera Whiskey is now available for ordering through RNDC spans the entire Gulf Coast and North Carolina. This region has a population of approximately 80 million.

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Redneck Rivier a Whiskey

RNDC will work to supply its customers in the region with the whiskey so that it can reach the shelves of retailers and on-premises accounts such as restaurants and bars. Eastside will be providing Redneck Riviera Whiskey to customers in 750ml, 375ml, and 50ml sizes. Jarret Catalani, VP of Sales for Eastside Distilling, commented, “We are excited to have RNDC as one of our first distribution partners for Redneck Riviera. RNDC’s team is best in class and has a track record of executing with excellence. The early excitement that we have received back from the people at RNDC has been tremendously encouraging for the brand and rivals anything I’ve seen before in my 27 years in this industry.”

Marketing support for the region will include a multi-city tour by John Rich himself planned for the first half of 2018, with in-store visits by John Rich, accompanied by radio, television and print spots highlighting Redneck Riviera Whiskey. RNDC is one of the nation’s leading wholesale beverage alcohol distributors. As a preferred partner for spirits companies operating in the Southeast and Gulf States, RNDC helps create and maintain branded products in the marketplace. RNDC serves as a product liaison between suppliers and those who sell alcoholic beverages – defined by its impeccable customer service, unrivaled expertise in beverage education, and a broad product portfolio. Eastside’s Redneck Riviera Whiskey is a small batch whiskey with vanilla honey smoothness and a subtle finish that consumers are sure to love. Redneck Riviera Whiskey was crafted by the famed distilling team of Travis Schoney and Mel Heim. Working over most of 2017 with John Rich and friends, the team painstakingly

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Redneck Rivie r a W h iske y

developed what Eastside and John Rich believe is a superb whiskey unlike any other 100% American whiskey on the market. Grover Wickersham, CEO of Eastside, commented, “Ours is an extremely smooth and easy to drink whiskey that appeals to both men and women. It has a great taste and finish and goes toe to toe with the softer imported whiskeys from Canada and Europe, but it is 100% American, right down to the glass in the bottle. It wins converts from imported whiskey on flavor, and also when being local makes a difference. During 2018 we will be working hard with RNDC and John Rich to build a following.”

As Eastside recently announced, Redneck Riviera Whiskey is now distributed in John Rich’s home state of Tennessee by Memphis-based West Tennessee Crown Distributing Co. in West Tennessee, and Nashville-based Lipman Brothers throughout the rest of the state. Redneck Riviera is a privately held lifestyle brand that celebrates America’s hard-working men and women. Built for people who live to turn up the music and have fun with friends and family, Redneck Riviera is America’s ‘Work Hard, Play Hard’ brand that offers something for everyone who likes to rock the red, white and blue all year long. Launched in 2014, the brand brings these values to life through footwear, apparel, hospitality, food, spirits and licensed products in a variety of categories. Redneck Riviera has expanded its reach with the opening of honkytonk bar Redneck Riviera Las Vegas and a Nashville location opening in 2018.

Eastside Distilling, Inc. has been producing high-quality, award-winning craft spirits in Portland, Oregon since 2008. The company is distinguished by its highly decorated product lineup that includes Burnside Bourbon, West End American Whiskey, Goose Hollow Reserve, Below Deck Rums, Portland Potato Vodka, Hue-Hue Coffee Rum and a distinctive line of fruit-infused spirits.

Eastside Distilling is a majority owner of Big Bottom Distilling (makers of The Ninety One Gin, Navy Strength Gin and Delta Rye whiskey) and the Redneck Riviera Whiskey Co. All Eastside, Big Bottom, and Redneck Riviera spirits are crafted from natural ingredients for quality and taste.

Eastside’s MotherLode Bottling subsidiary is one of the Northwest’s leading independent spirit bottlers and ready-to-drink canners.

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the COLUMBI A ROOM

Columbia Room

A Library of Spirits in the Heart of D.C. In 2015, one of the most exciting cocktail bars in Washington D.C. was transported to a new location in Blagden Alley. As far as location goes, it didn’t have to travel very far. However, in terms of scale, it entered a different dimension. The Columbia Room went from a small, cozy, upscale cocktail bar into a complete night-time venue, offering guests an experience like no other, regardless of the time of year.

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t h e CO LU MB I A R O O M

Derek Brown is the man who turned this venue into one of the most exciting locations in the state; the man who turned his passion for quality liquor and expertly crafted cocktails into an experience that everyone can enjoy.

The old Columbia Room occupied a plot of land that was slated for development. As a result, owners Derek Brown and his brother Tom were on borrowed time towards the end.

This small venue was capable of serving just a couple dozen customers at a time, with just 10 seats in total, and barely enough room to showcase their vast collection of expensive liquor. However, despite space and despite the limited timeframe, this bar proved to be hugely popular during its few years of operation. In fact, it won several awards for its drinks and its service, and it proved to be a hit with the locals. By the time it celebrated its fifth anniversary, the light was all but out for the first incarnation of the Columbia Room.

However, just a few blocks away, a bigger, brighter light was waiting to burst into life.

The new Columbia Room is considerably bigger than it was before. In fact, it operates close to 2,400 square feet and is capable of serving herds of customers each day.

Furthermore, it’s located in Shaw, one of the busiest neighborhoods, northeast of the White House, which means that they don’t have any issues with bringing traffic through the door. For Derek Brown, it was about more than a simple expansion. It was about growth, and about turning his passion into something that the world could benefit from.

Moreover, it was about something that customers could get as excited about as he was.

So, during the changeover, Brown altered and expanded upon his vision for the Columbia Room. The new venue is split into several different “spaces,” offering different experiences for the discerned drinker. These spaces include: The Main Space: This is where most of the action takes place in the Columbia Room.

The decor is more like a traditional bar than other spaces in the venue. Guests can pull up a barstool and enjoy great drinks and exquisite decor. This space showcases all that is important to the venue, from the plants that give them the ingredients for their awardwinning drinks to the people who invented those drinks in the first place.

The Punch Garden: A rooftop deck that has room for 30 guests, the Punch Garden is a spring and summer getaway. Guests are shaded by a canopy as they enjoy a selection of handmade cocktails, surrounded by greenery and all of the colors of spring. This is a stark contrast to the dimly-lit, cozy ambiance of the rest of the building.

The Spirits Library: One of the more popular sections of the Columbia Room is the Spirits Library, which is essentially a bookcase of booze surrounding a bar. Throughout this room, you will find decor that complements the complex cocktails and aged spirits on offer, along with carefully chosen music which helps to add to the overall experience. As with the rest of the venue, cocktails take center stage in this room. You can sample some of the finest cocktails in the state for change on $15, including a Getaway, which combines a unique “salt tincture” with rum, Cynar, sugar, and lemon. There are also five different versions of the Old Fashioned, each of which uses a different base spirit, delivering a unique flavor in each drink.

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It’s Not All About Cocktails, However These sweet, elaborate drinks are certainly what the Columbia Room’s Spirits Library focuses on, and they take great pride in the variety and the quality on offer. However, there are just as many straight-up spirits, including rare, aged whiskeys, rums, vodkas, and Cognacs. You will find all of the following bottles behind the bar in the Columbia Room Spirit Library: 1811 Napoleon Cognac: Ever wondered what 200-year-old Cognac tastes like? You can find out here as one of the many aged bottles in the Spirit Library includes an 1811 Napoleon Cognac. This rare drink has been valued at more than $15,000 a bottle, so don’t expect your snifter to come cheap.

Vodka: Cognac, whiskey, and rum often dominate the shelves in old liquor stores and collections. We can testify to that ourselves, as the Old Liquor collection is full of these deep, dark, amber drinks. However, in the Spirit Library, you’ll find just as many vodkas and gins, including a Russian vodka from 1870. Produced less than two decades after the Crimean war, this is a piece of history, and one that comes served with “caviar service.”

Rye: America is the home of rye whiskey, a unique drink that was born on this continent and continues to flourish here. You will find a selection of new and old rye whiskeys in the Columbia Room Spirit Library, some of the rarest of which include Maryland rye whiskey produced as far back as 1860. For patriotic Americans seeking to savor a taste of their own history, this is the perfect chance.

Of course, many customers do not often get the chance to purchase such rare spirits, even in small doses. However, these spirits tend to be a little more accessible in the Columbia Room, as that’s the way the owners want it to be. In the words of Derek Brown, who founded this venue as a project of passion as much as a project of profit, “We want people to have that piece of history.”

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D ead Rabbit I rish W h iske y

Dead Rabbit Irish Whiskey Set for US Launch World-renowned Irish Whiskey Master Distiller, Darryl McNally, of The Dublin Liberties Distillery, has teamed up with Sean Muldoon and Jack McGarry, fellow Irishmen and co-founders of the multi-awardwinning bar, The Dead Rabbit Grocery & Grog, to create The Dead Rabbit Irish Whiskey.

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D ead Rabbit I rish Whiskey

Drawing its inspiration from the notorious Irish street gang, active in New York City in the mid to late 1800s, The Dead Rabbit Irish Whiskey will make its global debut in New York City next month (February 2018), coinciding with celebrations marking the award-winning bar’s 5-year anniversary. NYC-based Domaine Select Wine & Spirits will handle the brand’s distribution in the New York market. The Dead Rabbit Irish Whiskey will be rolled out to key markets worldwide from April. “The Dead Rabbit Irish Whiskey is a 5-year old premium blended Irish whiskey, so it’s only appropriate that this whiskey makes its entry to the market as Sean and Jack celebrate their bar’s 5-year anniversary,” said Darryl McNally, Master Distiller, of The Dublin Liberties Distillery. “It’s been an absolute pleasure working with Sean and Jack on the development of this liquid, we couldn’t be happier with the end result.”

The Dead Rabbit Irish Whiskey is a unique blend of Irish single malt and grain whiskeys. The whiskey is first aged in seasoned bourbon casks for five years. Next, it is finished in half sized small, specially crafted, virgin American oak barrels. On the nose, The Dead Rabbit Irish Whiskey is light and aromatic with toasted oak notes and a hint of caramel. Upon tasting, there’s a deep rich mellow feel, finishing with a long soft hint of vanilla, with a bit of Dead Rabbit attitude.

The Dead Rabbit Irish Whiskey is best enjoyed on the rocks, as the base for mixed drinks or even in an Irish Coffee. “The Dead Rabbit Grocery & Grog holds the largest collection of Irish whiskey in North America, we’ve been endlessly fascinated by the category. This whiskey has been patiently waiting for five long years and we can’t wait to share it with you all,” said The Dead Rabbit co-founders Sean Muldoon and Jack McGarry.

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The bottle’s distinctive elements include three seals; first is the iconic upside-down dead rabbit. Made famous by the NYC bar, a nod to the infamous New York City-based Irish street gang, and the gang’s leader, John Morrissey, a notorious figure on the streets of New York who would later go on to become a Democratic congressman and senator. The second seal features the Dublin Liberties Distillery, the home of The Dead Rabbit Whiskey, located in the heart of Dublin. The trinity is completed with the five-year-old seal, guaranteeing the age and maturity of this premium Irish whiskey. The Dead Rabbit Irish Whiskey will be available starting February 12th, $39.99 per 750ml size, 44% alc./vol., in New York and New Jersey.

The Dead Rabbit’s Sean Muldoon and Jack McGarry, two of the drinks industry’s mostrecognized personalities, teamed up with world-renowned Master Distiller, Darryl McNally, of Quintessential Brands Group and Dublin Liberties Distillery, to create The Dead Rabbit Irish Whiskey. The Dead Rabbit Irish Whiskey is distilled and matured in Ireland. The Dead Rabbit Irish Whiskey is a unique blend of Irish single malt and grain whiskeys. The Dead Rabbit Irish Whiskey is crafted by Master Distiller Darryl McNally of The Dublin Liberties Distillery, which was once a tannery where rabbit fur was processed. When it comes to whiskey, wood matters.

We use two types: firstly, we age our whiskey in old, seasoned bourbon casks. This lends a distinctly American accent to an Irish story. We then finish Dead Rabbit Whiskey in small, specially made, virgin American oak barrels. The result is real depth and character over a lingering note of bourbon vanilla sweetness. Dead Rabbit Whiskey. It’s 100% Irish

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Monkey Shoulder Showcase ‘The Monkey Mixer’ Monkey Shoulder, the blended malt Scotch Whisky, is bringing the fun back to serious cocktails in a big way, with the introduction of The Monkey Mixer. Drawing cheeky inspiration from a cement truck’s design, the traditional cocktail shaker has been upgraded and transformed into the ultimate cocktail machine.

The Monkey Mixer, which can hold up to 2,400 gallons of liquid, resembles a cement truck, complete with rotating drum, or in this case, cocktail shaker, and will visit select cities in the USA beginning with its debut at Arizona Cocktail Week (February 17-19). Monkey Shoulder’s US Ambassador, Seb Derbomez and Brand Associate, Tobias Schopf, will be on hand to present the colossal cocktail shaker to attendees, serving the Mixed-Up Monkey cocktail from the machine’s chute, and sharing the Monkey Shoulder mission.

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Old L iquors Collection

Monkey Shoulder has received numerous accolades including designation as Drinks International‘s Top Trending Scotch Whisky Brand of 2017, its fourth consecutive win in the category, and receiving the World Spirits Competition 2016 Double Gold honor.

Since its launch, Monkey Shoulder has sought to challenge perceptions about Scotch Whisky and redefine expectations for cocktails, with a focus on being a resource and inspiration for the bartending community. Monkey Shoulder has developed fantastic, cheeky tools such as the iSpoon and Konga Shaker that impart a sense of fun and spectacle while celebrating the craftsmanship required in building a quality cocktail. The Monkey Mixer is the next step, and a large one at that, in this mission. “Many consider Whisky sacred and precious. Many take their cocktails very seriously.

We respect that, but believe people should play with their Whisky, and enjoy the experience,” shared Seb Derbomez, US Monkey Shoulder Ambassador. “Monkey Shoulder is an award-winning Whisky that is made for mixing, and we are dedicated to sharing the joy and wonder of what a Whisky cocktail experience can be with people across the country. The Monkey Mixer is a great vehicle to share this message in a big and unmistakable way.” “For this first event, we’ve chosen to offer the Mixed-Up Monkey cocktail, a mixture of Monkey Shoulder, mint syrup, soda, and lemon juice

chosen for its universality and its playfully fun use of the Whisky,” remarked Derbomez. “With this cocktail, you can see just how mixable Monkey Shoulder really is – a truly cheeky addition to any cocktail!” Following its Arizona debut, The Monkey Mixer will travel to select cocktail festivals and other surprise locations in the USA throughout 2018. “I can’t wait to share Monkey Shoulder, The Monkey Mixer, and this experience with mixologists and cocktail enthusiasts as we travel to some of the country’s top spirits events this year,” added Derbomez. “Of course, we take safety and responsibility very seriously, so driving time and cocktail time will always be separate – as they always should be. We encourage all to imbibe responsibly always, and never drink and drive.” With an eye-catching bottle, intriguing name and a mischievous attitude, Monkey Shoulder have created a stir as the Scotch that leaps out from the Whisky crowd. Monkey Shoulder is a marriage of selected 100 percent malt Whisky from Speyside, Scotland. It is crafted in small batches to achieve a smoother, richer taste. The 86 proof (43% ABV) Whisky is made from 100 percent malted barley – not a drop of grain is used – and aged exclusively in first-fill Bourbon barrels for exceptional smoothness. On its own, Monkey Shoulder is smooth and rich, while its versatility allows for a wide range of great tasting cocktails.

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I conic D r inks from So u t h Africa

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Iconic Dr inks f r om South Africa

6 Iconic Drinks from South Africa Not only is South Africa one of the more culturally diverse countries on earth, but it also boasts a beautiful landscape for all to enjoy. Whether you go to South Africa to see wildlife or the amazing scenery, or whether you just want to experience the culture, there can be no doubt that your trip will be unforgettable. When you do go to South Africa, there will come the time when you will want to enjoy some of the fine alcoholic beverages the country has to offer. Here are six of the most iconic drinks from South Africa.

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6 Iconic Drinks from South Africa

Van Der Hum Liqueur Named after its creator, this original Cape citrus liqueur is a firm favorite of many South Africans. It is made out of many different ingredients, namely potstill brandy, wine distillate, Cape tangerines, herbs, spices, seeds, and even barks. This fruity liqueur has a deep amber coloring and has a sweet, citrus taste. Though some shy from the citrus flavor, others adore it immensely. It might be a bit harder to come by than the rest, but it is well worth the search.

Mampoer Mampoer is the fruitier cousin of Witblits and generally a bit gentler on the tongue.

It is primarily made out of peach, apricot, and litchi, but can be found in many other flavors.

It is said to be named after the great Pedi chief, Mampuru. Unlike it’s more potent cousin, Mampoer is typically enjoyed and produced in the more northern parts of the country, though it is possible to get it online. Although it is not as powerful as Witblits, it is certainly not a drink to be taken lightly; it still shares some traits with the “white lightning.”

Amarula This rich and creamy liqueur is a local favorite. It can be enjoyed with anything from Irish Coffee to Ice Cream. Some people even have it on the rocks. Its creamy texture and fruity flavor comes from the fruit of the Marula tree. Monkeys and Elephants alike flock to these trees and some even become intoxicated when eating too much of the overripe fruit. Amarula is definitely a top choice for anyone who has a slight sweet-tooth.

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Springbokkies Springbokkies are mixed shots named after the long-legged buck of the veld as well as the national rugby team. It resembles the color of the animal on the grassy plains as well as the jersey worn by the rugby team. It is made by pouring a layer of Amarula over a vibrant peppermint liqueur or crème de menthe. Most pubs and clubs around the country serve it around the sporting season, but it can be found during other times of the year, as well.

The minty sweet taste is what makes this one of the most enjoyed drinks out there.

Umqombothi Umqombothi is a beer brewed by the Xhosa people. This beer is made from corn starch and is very rich in vitamin B. Traditionally, friends and family enjoy it during a communal gathering. Despite its lower-than-average alcohol content, this beer is a favorite amongst the Xhosa people. Originally, it was brewed by women and enjoyed by men, but more recently the women have taken a liking to it, as well. If you happen to come across this beer on your travels, make sure to at least take two sips as declining an offer may be seen as rude.

Witblits This African drink has a name meaning “white lightning” (it is also known as firewater), and a single sip will tell you why. It is a grape-fermented amateur brandy that packs an immense punch. It is more commonly produced and enjoyed in the Western Cape province of South Africa. Some people say that it is the South African equivalent of America’s Moonshine.

If someone offers you a sip of this, be sure to brace yourself; this drink is known to knock the feet out from under you. South Africa has a wide variety of unique alcoholic drinks for everyone to enjoy, whether you prefer the powerful Witblits or the sweet and creamy Amarula. If you are planning a trip to this gem of a country any time soon, make sure to look for some of these drinks, as you will not be disappointed.

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Tattersall Straight Rye Whiskey Hits Market Rye Whiskey aficionados have been given another reason to raise a glass in celebration with the launch of Tattersall Straight Rye Whiskey.

Tattersall Distilling recently introduced their long-anticipated 100 percent straight Rye Whiskey, distilled on-site in Northeast Minneapolis. A Monongahela style rye, signifying an ultra high rye content in the mash, this particular expression is made up of 85 percent rye and 15 percent malted rye. The historic Monongahela ryes have their roots in Pennsylvania where George Washington marched against the Whiskey Rebellion in 1794. Yet Tattersall Straight Rye Whiskey is one hundred percent Minnesotan. Sourced from a farm 45 miles North of the distillery, Tattersall Straight Rye is small batch mashed, fermented and distilled in Northeast Minneapolis. It’s aged for two years in charred white oak barrels also sourced and coopered in Northern Minnesota.

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Tatter sall Str ai ght Rye Whiskey

The result is a big, bold and spicy rye Whiskey, at once flavorful and incredibly smooth, perfect for sipping or classics like a Manhattan or Old Fashioned. “Think of this as bourbon’s bolder, northern cousin,” says Jon Kreidler, chief officer, Tattersall Distilling. “We’ve been planning for this day since we first started discussing building the distillery and we couldn’t be more excited that we finally get to share it with everyone. We’ve already received some incredible feedback from early tastings at our launch party and can’t wait to get it in front of more people.”

Tattersall Straight Rye Whiskey will be available in late-February from a selection of fine liquor stores in the Twin Cities and from Tattersall Distilling while supplies last.

100 Proof and 50 percent alcohol by volume, Tattersall Straight Rye retails for an MSRP of $34.99 for 750ml. Tattersall Straight Rye Whiskey is the latest fine spirit introduction from Tattersall Distilling, a national leader in craft distilling and one of the fastest growing craft distillers in the United States today. One of the most successful new craft distillers to emerge in the United States in recent years, Tattersall was founded in 2015 by entrepreneurs Jon Kreidler and Dan Oskey. Today Tattersall craft spirits and all-natural liqueurs are sold in more than 1,000 on- and off-premise outlets in 17 states across the country with a further 15 new retail markets planned by the close of 2018. Tattersall is headquartered in 28,000 square feet of historic, renovated industrial space in North East Minneapolis, Minnesota.

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Tanqueray Rangpur Launches into New Markets Tanqueray, the bartenders’ favorite Gin, has unveiled a stunning new look for Tanqueray Rangpur alongside the news that it’s extending its distribution into new markets.

Named after an exotic lime which originated from India, Tanqueray Rangpur is a light, easydrinking Gin with a juicy citrus taste, making it the perfect Gin for the summer. Since it first launched in 2006, Tanqueray Rangpur has been winning top awards, including Double Gold at the prestigious San Francisco World Spirits Competition and is already an established favorite in most of Europe, USA, and Canada. Now, due to popular demand, it will be available in Brazil, Australia, Colombia and Greece from January 2018.

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bar tenders favorite Gin

To celebrate this announcement, a new bottle design will also hit the shelves across all markets, shining a light on the zesty flavor and rich, innovative heritage of Tanqueray Rangpur. Through citrus imagery as well as a delicate, Raj-inspired, border in classic Tanqueray green, it tells a visual story of its signature ingredient, Rangpur, a lime which originated from India. For the first time, it also introduces the signature of the brand’s founder – Charles Tanqueray. Tanqueray Global Marketing Manager, Joanna Segesser said, “It’s an extremely exciting time for Gin. It’s a category which is growing at a phenomenal rate with Tanqueray at the forefront. This is the reason why we are refreshing the look and extending the reach of Tanqueray Rangpur into new countries. “Like our founder, who searched the globe for the perfect ingredients, we believe that ‘It’s what you put in’ that matters and Tanqueray Rangpur is no different.

Distilled with rare Rangpur limes, the result is a distinctive zesty flavor.”

“Our new look bottle reflects this rich heritage and its exotic flavor while paying homage to the ultimate Gin pioneer – Charles Tanqueray.” As Tanqueray Rangpur continues to reach more consumers, Tanqueray Ginstorian, Jo McKerchar explained that attention to quality and ingenuity has always been at the heart of this brand from the beginning: “Tanqueray’s founder, Charles Tanqueray, was an innovator in the world of Gin. In 1830 he set out to make the world’s finest Gin. He poured his heart into it, creating over 300 recipes in pursuit of the definitive Gin. It was that same dedication and experimentation that led to the creation of TanquerayRangpur in 2006. “As other younger brands begin to experiment with their Gin recipes, we are proud of our successful legacy of innovation and experimentation that spans nearly two centuries.”

Tanqueray Rangpur joins the award-winning portfolio of Tanqueray that includes Tanqueray London Dry and Tanqueray No. Ten as well as limited editions such as Malacca, Old Tom, and Bloomsbury. Tanqueray Rangpur has an ABV of 41.3%. - 1. Drinks International Brands Report 2018 - 2. San Francisco World Spirit Competition, 2007 - Over 180 years ago Charles Tanqueray was on a mission to create the world’s finest Gin. He set up his distillery in Bloomsbury, London in 1830 and, after years of experimentation and searching for the finest ingredients, Tanqueray London Dry was born. Since then, Tanqueray has continued to be driven by Charles’ spirit of exploration and innovation and we now have a portfolio including Tanqueray No. Ten, Tanqueray Rangpur and limited editions inspired by Charles’ recipes.

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bacar di - B ack to t h e Ba r

The 156th Anniversary of Barcardi February 8th won’t just be another day in the office for the nearly 5,500 Bacardi employees around the globe who will ditch their desks and hit the streets, visiting hundreds of bars around the world to reignite the company’s entrepreneurial spirit and culture. The first annual “Back to the Bar” is timed to coincide with the company’s Founder’s Day festivities, commemorating the 156th anniversary of family-owned Bacardi, today the world’s largest privately held spirits company.

“Back to the Bar is our version of ‘walking the factory floor’ and puts our people in touch with what’s happening in our business in real life and real time, something you can’t truly understand behind a computer screen, sitting through a presentation, or dissecting a spreadsheet,” says Mahesh Madhavan, CEO of Bacardi Limited. “For us, Founder’s Day is more than a celebration; it’s a reminder that we are our best when we act as founders ourselves.” Madhavan, who began his

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bacar di - Back to the Bar

career with Bacardi more than 20 years ago, said that Back to the Bar is a new tradition at Bacardi founded on one of the company’s most cherished principles, “For seven generations, the Bacardi family has impressed upon its team that this is our company and we are all salespeople, whether we work in finance or human resources or operations. That cultural touchstone is as true as ever today, and there is no time better spent than in the markets to see first-hand what is happening in accounts with bartenders, restaurant owners, and most importantly, our consumers.”

“The cocktail revolution continues to flourish as more people from more places are drinking more kinds of drinks than ever before. When it comes to what’s new and next in cocktails and occasions, there is no question we learn more about our business in the bar than we do in the boardroom,” said Bacardi Chief Marketing Officer John Burke. “What makes this day really special and different is that the whole company is making its way out into bars. It reminds us all why we do what we do and gets us into contact with the great creativity of the bartenders who lead innovation in our industry.”

A marketing maverick from the start, using the unique symbol of a bat that still proudly graces every bottle of BACARDÍ rum, the company is acknowledged as having one of the most recognized trademarks in the spirits industry. Back in the early days of Bacardi, non-traditional marketing tactics were the norm. Pappy Valiente, the company’s first brand ambassador, waited in the Havana airport to take greet visiting tourists and whisk them away for a BACARDÍ rum cocktail, while Tommy Dewar asked his friends to request DEWAR’S at bars, regardless of whether it was available. The philosophy to remain close to consumers has been part of the company since day one and remains at the core of the family-owned business today.

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Sherry grew in Demand and Value

Sherry, so popular that Shakespeare himself paid it tribute Sherry grew in Demand and Value in the 15th Century Well before the Roman conquest some 2,200 years ago, the area around Cadiz, Spain already boasted a flourishing grape-growing and winemaking tradition. Canaanites, who founded the city around 900 b.c., brought vines and the winemaking trade with them. Greeks added to this knowledge and during Rome’s rule from about 200 b.c. to 100 a.d., Cadiz’s wine industry transformed from a local industry to a phenomenon throughout the known world. Vintages from the area around southern Spain soon were being shipped throughout the Empire.

The drink that would become the sherry we know today was a favorite among the Roman elite.

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Islamic bands from North African filled the power void in Iberia after the fall of the Roman Empire. The Moors, forbidden by their faith from consuming alcohol, nevertheless continued the winemaking tradition, finding it a valuable commodity in the trade with their Christian and Jewish neighbors. The Moors also were familiar with distillation, and in a few hundred years, this contribution to oenology – the process of adding brandy to the local wine – would fortify the wines of southern Spain, transforming into a close approximation of the sherry we enjoy today.

“If I had a thousand sons, the first humane principle I would teach them should be to forswear thin potations and to addict themselves to sack.” Shakespeare Henry IV, Part 2 After the Christian reconquest, Spain evolved into a maritime power. Its adventurers and conquistadors created a vast empire, and Cadiz’s sherries contributed mightily to the country’s trade leverage. The region served as the home port to hundreds of Spanish galleons bound for Africa and the Americas. Christopher Columbus made sure his flagship’s hold contained plenty of sherry during his second voyage to America. Like most captains, Columbus used barrels of sherry as ballast, gradually refilling with water the casks they and their crews consumed.

With new markets in the New World and expanding demand in Europe – thanks to other wins supplies being cut off as the Ottoman Empire swallowed up wine-producing lands around the Mediterranean – Sherry grew in popularity and value in the 15th century. After one of many Franco-British disputes had cut off Bordeaux’s vintages, England established closer commercial ties with Spain, further expanding sherry’s influence. As the Ottoman Empire swallowed up more and more of Europe and the Mediterranean, sweet wines from Cyprus, Greece, and Romania also were lost to British drinkers. Sherry quickly filled the void.

Anglo-Spanish relations deteriorated after English King Henry VIII divorced Spanish Queen Catherine of Aragon, leading to a planned Spanish invasion eventually. Sir Francis Drake crippled those plans when raided Cadiz in 1587. Drake not only puts the torch to much of the famous Spanish Armada, but he also risked disaster, taking the time to capture a large booty of sherry, which was much appreciated by the British elite. So popular in England was sherry, or “sack” as it was called, that Shakespeare himself paid it tribute. In Henry IV, Part 2, the bard has Falstaff declare, “If I had a thousand sons, the first humane principle I would teach them should be to forswear thin potations and to addict themselves to sack.”

Pedro Domecq 1792 As new wars raged across Europe in the 17th and 18th centuries, Sherry producers again found foreign markets inaccessible. Britain’s new commercial relations with Portugal – largely driven by its developing taste for port wine – further dampened demand. Stocks went unsold. Stored in oak barrels, the sherry aged and absorbed woody highlights. To compensate for the volume loss in the now-concentrated sherry in the barrels, producers added new wine. This “fractional blending” gave Sherry new flavor nuances and better quality consistency. It was also around this time that makers began adding brandy to sherry, bringing it to the modern age and developing the varieties we know today – Amontillado, Oloroso, Manzanilla, etc.

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O ld Li q u o r s Collection

COGNAC 1805 A.E. DOR Très Vieille, Soleil d’Austerlitz, Grande Champagne BATTLE OF AUSTERLITZ 1805 was the year of the Battle of Austerlitz, also known as the Battle of the Three Emperors. This battle was one of Napoleon’s greatest victories. The Cognac Soleil d’Austerlitz dates from 1805. The content comes from a 3.5-liter bottle of grande champagne from the 1805 harvest. From this demijohn, only 3 bottles were filled. AE Dor has kept one and one went to the French president. This one was auctioned off at Sotheby’s in Paris in 1999. The alcohol percentage is remarkable: 30%.

PRESTIGIOUS VINTAGES The most precious cognacs sleep in a secret cellar called “The Paradise”, proudly displaying their prestigious vintages and heritage. Jewels of the house of A.E.DOR, whose origin is generally prior to the famous phylloxera, that is to say, 1874.

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MAISON A.E. DOR This highly regarded company was established in 1858 by Jean Baptiste Dor, a doctor living in Jarnac. But it was his son Amedée Eduard Dor who thirty years later named the company AE Dor. It was his life-long passion to strive for high-quality cognacs and he arduously searched for the very best and old cognacs in the region. It earned him the nickname by his contemporaries: “l’Antiquaire du Cognac”. After very long aging, up to seventy years, he transferred them to Dame-Jeannes which he sealed with wax. They were kept in his Paradis, locked behind wrought iron gates. These are now the great treasure of the AE Dor company for which they are famous. Although they have moved to a newer warehouse, this old Paradis in the center of Jarnac still exists and forms the heart of the AE Dor company, from which they are able to make their renowned vintage cognacs.

From 1922 till 1972 the company was managed by Jean Baptiste’s son-in-law, who in 1951 received permission to sell his cognacs below 40% ABV. Noël was able to prove that his cognacs had reached this lower alcohol level by pure evaporation alone and until today A.E. Dor is the only company allowed to do so. After 1972 AE Dor became the property of the Bénédictine group of the Legrand family. During this period the company was led by Philippe Mitterand, brother of the former French president, François Mitterand. The Bénédictine company, however, showed little interest in the brand and it was very fortuitous that in 1982 Jacques Rivière, assumedly urged by his wife Odile Rivière, decided to buy the company.

While Odile did not know the trade, she learned very fast and from the best to become a top-notch cellar master, arguably one of the best in her time and highly respected by her colleagues. She instantly recognized the immense treasure that was lying in the cellars, going back to the pre-phylloxera era, that is to say: of before 1874. Within a decade she made her name. Sadly she died young in a car crash in 1992. But her legacy is famous and people around the world search after the blends by her hand, notably the Vieille Reserve cognacs numbers 9, 10 and 11. After Odile’s tragic death, Jacques Rivière decided to continue her work in honor of her achievement. She almost single-handedly managed to revive a brand that seemed to have been left to die. Soon after, his son Pierre-Antoine Rivière joined him and together with Béatrice Coussy as cellar master they now still make grande cognacs, despite the fact that in 2015 they have become part of Unicognac.

AE Dor, first of all, is a merchant, but throughout the times they also almost always have had vineyards of their own. Around 25 acres and they are mostly in the grande and petite champagne districts with a little bit in the fins bois. The yields of these farmlands are distilled by a related distillery in Chateauneuf-sur-Charente. They also have almost 200 acres under contract. Besides blends, they make a fair amount of grande champagne, petite champagne, and fine champagne cognacs. You can find AE Dor in some of the best restaurants throughout the world. Their famous cognacs are the numbers 1 till 6: no. 1 Age d’Or (1893), no. 2 Excellence (1889), no. 3 Prince Impérial (1875), no. 4 Napoléon III (1858), no.

5 Louis Philippe (1840). An 1805 Soleil d’Austerlitz of 30% ABV and an 1811 Roi de Rome of 31% ABV (Fins bois). The numbers 9 till 11, grande champagnes blended by Odile Rivière and the numbers 6 till 8, grande champagnes blended by Jacques Rivière. www.oldliquors.com

COGNAC 1805 A.E. DOR An extremely rare bottle of which only 3 bottles exist.

€ 37.500

Vintage 1805 Alcohol 30,0 % Button Glass shoulder button Fill level Top shoulder Maturation Très Vieille Packaging No casing Region Grande Champagne Size 70 cl

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Ro g u e S pi r its

Rogue Spirits Launch Trio of Expressions

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Rog ue Spi rits

The only farm-brewery-distillery-cooperage in the United States, Rogue Ales & Spirits, is releasing its first five-year aged product, Oregon Single Malt Whiskey, as well as a three-year aged Oregon Rye Malt Whiskey and two-year aged Dead Guy Whiskey. Rogue’s spirits are handcrafted from ingredients grown on Rogue Farms in the Willamette and Tygh Valleys, distilled on a 550-gallon still and aged in the air of the Yaquina Bay in Newport, Oregon.

“Ocean aging is where a lot of the magic happens,” said Rogue Distiller Jake Holshue.

“The Single Malt Whiskey breathes in the steady, cool, coastal air for five years, which influences its flavor profile, making the spirit truly unique, and proudly rooted in Newport.” Proudly rooted in Oregon soil, all of Rogue’s spirits are made with ingredients grown on Rogue Farms in the Tygh Valley and in Independence, Oregon. Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. Rogue’s first distillery opened in 2003 and since then, it has been developing American single malt Whiskeys, Rye Whiskey and botanical gins in Newport, Oregon, aging Whiskeys for at least two years in their Ocean Aging Room. According to the brand: “Rogue is a small revolution, which expresses itself through handcrafted Ales, Porters, Stouts, Lagers, and Spirits, and this is the way we conduct our business. The spirit of the Rogue brand, even the name, suggests doing things differently, a desire and a willingness to change the status quo. A Rogue Ale, Porter, Stout, Lager or Spirit is crafted to give it unique character, innovative in its makeup and brewing, a process that has not compromised quality. We believe if a Rogue Ale, Porter, Stout, Lager or Spirit cannot be all of these things, it should not be made at all.”

“We do what we do to become a meaningful industry leader through the products we create and by building an organization that is successful without being big, bureaucratic, or common. To be a leader doesn’t mean you have to be the biggest. The best leaders lead by example and by doing things the right way, even if it means going against the grain. Rogue will stand up to the big guy trying to bully his way into whatever business or territory he wants.” “Rogue will be David, only this David doesn’t really care if the stone hits the giant or not. Just the idea of throwing the stone is exciting. We make products for the connoisseur, the entrepreneur, and the revolutionist. Over time Rogue has developed principles to guide what it considers to be a revolution in fermentation. The principles start with six statements known as Rogue’s “Fundamental Agreement.” Rogue Spirits are now available at select retailers nationwide. With a significant expansion into the spirits business, it will be interesting to see how the now expressions fare in what is an increasingly competitive market.

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Sazerac Resume Whisky Distilling in Montreal History was made earlier this year when Canadian Whisky was distilled in downtown Montreal for the first time in decades at the Sazerac Company’s Old Montreal Distillery.

For more than a year, Sazerac has been putting the elements in place, installing grain mills and a 4,000-gallon mash cooker, converting existing equipment and hooking up fermenters. Recently a key piece, a brand new still, was added to the Distillery located in the downtown Montreal area, adjacent to the Port and Old Montreal.

Saz er ac | Old M ontreal Distillery

The still is 18 inches in diameter and 37 feet tall and was made at Vendome in Louisville, Ky. The Old Montreal Distillery has long had the capacity to distill spirits, including Genever gin, but had always wanted to bring back Whisky distillation to Montreal. “With the long-standing connection this city has had with distilling premium Canadian Whisky, through the headquarters of the legendary Seagram Company and its patriarch Sam Bronfman, it was always a goal of ours to bring Whisky distilling back to Montreal,” said Mark Brown, Sazerac Company president and chief executive officer. Not only does the new still mean Canadian Whisky will be made here, it will also allow experiments with new Whiskies, something Sazerac is itching to do. “With over 500,000 Canadian Whisky barrels in inventory, we’re anxious to get started experimenting here in Montreal similar to what we do at our other distilleries,” said Drew Mayville, Sazerac’s master blender. The Montreal project holds a special place in Mayville’s heart, a native Canadian now living in Kentucky, who worked for Seagram’s for 22 years, serving as the fourth and last Master Blender under the Seagram dynasty. Plans are still under wraps for now as to which Canadian Whisky or Whiskies will be made at the Old Montreal Distillery, and a formal christening of the still will be held later this

year. It is likely tours will be added later this year as well. The Old Montreal Distillery dates back to 1929. It currently employs more than 100 people. The addition of the new distilling operation adds a few more full-time employees. Caribou Crossing, the world’s first single barrel Canadian Whisky, is bottled at the Old Montreal Distillery, along with many other longtime favorites. Sazerac is one of America’s oldest family owned, privately held distillers with operations in the United States in Louisiana, Kentucky, Virginia, Tennessee, Maine, New Hampshire, South Carolina, Maryland, California, and global operations in the United Kingdom, Ireland, France, India, Australia and Canada. According to Sazerac: “In 1869, Thomas H. Handy purchased the Sazerac Coffeehouse and began to acquire and market brands of liquor. He bought out the rights to Peychaud’s Bitters in 1873. In the 1890s his company began to bottle and market the Sazerac cocktail, now made with rye Whiskey instead of brandy. In addition, the company operated the Sazerac Bar on Royal Street. Later, Handy’s former secretary, C. J. O’Reilly, chartered the Sazerac Company. Ever since (except for a stint as a delicatessen and grocery vendor during Prohibition), the Sazerac Company has distilled an ever-increasing line of fine spirits.”

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Chateau Montelena 50 Years, Fires, and the French: A Five-Decade Tasting Retrospective A winery that turns 50 years old is not impressive. After all, many French châteaux have been around for hundreds of years, some longer. But if you are Chateau Montelena in the Napa Valley, besting French wines in the famed “Judgment of Paris” tasting in 1976, you already have a storied provenance that has elevated you in the pantheon of American wines. Not to mention Hollywood has also made a movie about you.

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A Five - D ecade Tasting Retrospective

Fire and Napa have a long relationship Old Liquors Magazine was invited to participate in a 50-year retrospective tasting of Chateau Montelena’s estate Cabernet Sauvignon at their historic winery, built in 1888. Originally the Gothic castle-like building was called the A.L. Tubbs Winery named for Alfred Tubbs who commissioned it. One hundred and twenty-nine years later the name Tubbs would take on a new meaning as the Tubbs Fire swept through parts of the Napa and Sonoma valleys in October 2017, destroying nearly 38,000 acres and over 5,000 buildings, including a number of wineries.

Fire and Napa have a long relationship. In 1981 the Atlas Peak Fire charred 26,000 acres, the work of an arsonist who was never caught. A year later the Silverado Fire burned 2,000 acres, and even as far back as 1913, the Sage Canyon Fire corrupted valuable agricultural land. But the Tubbs Fire was something more aggressive. “From ground zero (the fire started at Tubbs Lane) we had the vineyard across the street,” says Bo Barrett, CEO and former winemaker at Chateau Montelena who hosted the tasting. “We lost an 11-acre field of Cabernet (equaling 2,300 cases) so one of our vineyards took a torpedo and sank.”

Grapevines are notoriously resilient plants. They can withstand drought, erratic weather, and can grow nearly everywhere. Yet questions arose immediately about smoke taint and how the

fires would affect Napa wines. “You cannot make the smoke go away, you can’t just wash it off,” Barrett admits. However all the “big money fields” had already been harvested he says, roughly 80% of the Napa Valley. But misinformation persists about the 2017 vintage. “People need to know their producers—the wineries with integrity that don’t make compromises will only sell you the good stuff,” Barrett says.

Further south in Napa, stalwarts like Duckhorn agree. “Because Cabernet is a thick-skinned variety and because the grapes were so fully developed, we do not expect smoke impact in the finished wines. Even so, we rigorously evaluated these grapes and if they do not meet our standards, they will not be used,” Belinda Weber, director of digital trade and consumer marketing for Duckhorn Wine Company, told OLM. “Smoke affects plants in general by filtering the light, which in turn can affect photosynthesis depending on the intensity of the smoke,” says winemaker Pam Starr of Crocker & Starr Winery in St. Helena. “Though Cabernet Sauvignon is thicker skinned and can persist through inclimate conditions, a thicker skin is not impervious to smoke effects. Research is incomplete on quantification of the smoke phenols in the wines, so the final decision to blend and bottle post-fire lots will be determined by our sensory powers in the winery.”

Bo Barrett, CEO and former winemaker at Chateau Montelena.

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A Five-D ecade Tastin g Ret rospective

The wines for this tasting were all poured from magnums Bottle Shock Clearly, Cabernet grapes can withstand climate variations, even fire. And even France. The 2008 motion picture Bottle Shock starred British actor Alan Rickman and American actor Bill Pullman, and it loosely chronicled the Judgment of Paris tasting in France where Chateau Montelena beat out their French counterparts in a blind tasting specifically designed to show off French wine. “The movie’s a great ad,” Barrett told OLM. “It taught Americans about wine and how hard we work to make an integrity product.” And though the film was not a financial success, it did leave its mark. “It still brings people to our tasting room. It’s a love story to California wines and it showed Americans they can be proud of our wine industry.”

The Dream Tasting Proud might be an understatement as Bo Barrett presented five decades of his wines. “It’s amazing to participate in and work with the Barrett family who, since day one, were committed to not only creating these breathtaking wines but to have the foresight to hold them for the future,” says current winemaker Matt Crafton.

The plan for Chateau Montelena was always to hold back 10 percent of their production for at least 10 years, then sell 5 percent of that. Which is why on an overcast Thursday afternoon I met with a handful of

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other wine writers to taste 15 wines, three per decade, representative of the last half century, something the Montelena people dubbed the Dream Tasting. “We didn’t pull out the greatest hits, we were showing how this place does well under adversity,” Barrett told me.

Proud might be an understatement as Bo Barrett presented five decades of his wines Though Bo Barrett is inexorably linked to Montelena, a familiar face, and name (his wife Heidi Peterson Barrett is best known for making Screaming Eagle), it was Bo’s father, Jim Barrett, who founded the winery and established strict priorities for the wines that are now in front of me. One of those priorities was that the measure of great wine is that it must improve with age. “We built our wines that way,” he says.

What’s most impressive about this tasting is that these wines are from the same vineyard, using the same type of yeast, same barrel program (typically 20 percent new French oak), and aging 18–24 months, with little variability over the decades. Does the Dream Tasting reflect that vision, or is it mere reverie without reward?

A Five - D ecade Tasting Retrospective

1970s: Setting the Stage Early on Montelena decided on a specific formula, mimicking Bordeaux. Founder Jim Barrett wanted consistency, therefore all of the wines fell under a tight perimeter of 14% alcohol, a pH range of 3.55 to 3.75, and 6.2 grams per liter acidity. Planted to Saint George rootstock and Clone 6 (typical of the was Swiss-Italians who dominated the area at the time), the soils are mainly rocky and lomey, a mix of alluvial, volcanic, and sedimentary. Currently, there are 78 acres of Cabernet Sauvignon.

Here then are selected tasting notes. 1974–Blended fruit from Alexander Valley in Sonoma and Napa retaining an excellent acidity, you find ripe red raspberry resin, cranberry, mild prune, and raisin. The age of this is obvious yet still the wine is drinkable and quite enjoyable. 1979–This was the second-estate bottling and though there was excessive heat for this vintage resulting in a 40 percent crop loss, this is where you see the identity of Montelena Cabernet beginning to come together. As evidenced from the earlier 1974 and 1975 there is a more comprehensive feel, more seamless integration of the fruit, oak, and acidity, finding its stride with better balance. Framed by a brisk acidity and bright, crisp blueberry, blackberry, and red fruits, this represents the hallmark they will become known for.

1980s The 1980s saw more weather fluctuations and erratic weather patterns. Overall there were higher temperatures and the wines became more ripe. 1983–From an El Niño year, heavy rainfall hit all of Napa but the vineyard, a rocky well-drained hillside, was not affected. Though a cooler vintage this retains classic Cabernet character with noticeable blackberry, raspberry, and blueberry flavors. The tannins are less obvious and there is a slightly shorter finish, but this still is a commanding wine.

1990s: Hitting the Stride The proverbial “perfect storm” occurred in the 1990s. Ideal weather befell Napa from 1990 through 1997. Some of the best and most consistent winemakers like Dave Ramey and Doug Schaffer all had 20 years experience under their belt. Vineyards planted in the early 1970s had now come to maturation, and the dominant British press, who long championed a dryer more austere style, lost ground to the likes of Robert Parker and his palette of bolder, bigger wine styles where you begin to see higher alcohol in American wines.

“All these things combined gave winemakers incredible confidence,” Barrett says. “The ’90s wine tasted like we made them last month,” he believes. 1994–Nearly perfect weather lays the foundation for this robust Cab offering a bold acidity and gripping tannins. This is a wine that coalesces beautifully, balanced with fruit, wood, acidity, and pH, presenting mature blackberry, boysenberry, and blueberry flavors, nonetheless elegant in spite of its vibrant character.

2000s: Focusing on Balance “We work in the fresh fruit medium,” Barrett says. “Pick when it’s ripe, not based on seed tannins or sugars.”

By this time they had started to phase out longer macerations so you still get the bright fruit character but with more maturity and a richness of fruit. In this decade the addition of Cabernet Franc, though in small portions, helps to round out the wine. 2005–Balancing red raspberry, boysenberry, blackberry, blueberry, and black cherry, there is a uniformity of good acids and firmer tannins. It’s less bright fruit and more darker and concentrated with a noticeable polish to it, making it velvety and smooth. 2010–A new winemaking team was responsible for this direction. Interestingly this wine feels less structured and refined however it is more typical of what we now taste as Napa Cabernet. There’s less overt ripe fruit and more a sense of maturity. More dominant with darker fruits and hints of spice.

Alfred Tubbs, founder of Chateau Montelena.

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Ryan Reynolds Acquires Interest in Aviation Gin Actor, writer, producer, and global fan favorite, Ryan Reynolds, has acquired an ownership interest in Aviation Gin – the world’s highest-rated Gin and an icon of the American craft distilling movement, founded in Portland, Oregon.

Reynolds pursued the investment after tasting Aviation Gin for the first time. Said Reynolds, “Aviation is the best-tasting Gin in the world. Once I tried it, I knew I wanted to get involved with the company in a big way.” Aviation is an innovative American Gin with a unique botanical mix that results in a much smoother, easier drinking flavor than typical London Dry Gins. “If you think all Gin tastes the same, you’d be mistaken,” said Reynolds, who enjoys Aviation on the rocks. “Aviation is in a completely different league and I couldn’t be prouder to be a part of the company.”

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Aviation Gin

In connection with the investment, Reynolds will play an active role in the day-to-day business and oversee creative direction as part of his mission to introduce the world to the great taste of Aviation. “We couldn’t be happier that Ryan discovered Aviation. He wholeheartedly embodies the authentic, original spirit of Aviation Gin,” said Andrew T. Chrisomalis, CEO of Davos Brands. “Ryan has worked tirelessly to create some of the world’s most iconic media properties and will bring that drive and creativity to sharing Aviation with the world.” Aviation Gin is the world’s highest-rated Gin (97 points, Wine Enthusiast) and helped establish a new style of American Gin – softer and smoother, with juniper in the background and citrus and floral notes in the front – resulting in more balanced cocktails. Created by a unique bartender/distiller partnership, Aviation is crafted in small batches in Portland, Oregon. Davos Brands is a portfolio of award-winning craft spirits brands. With a focus on product innovation and integrity, the portfolio includes Aviation Gin, the world’s highest-rated Gin; Astral Tequila, a Double Gold medal tequila made using heritage methods; Sombra Mezcal, a Double Gold medal Mezcal and a leader in sustainable production;

and TYKU Sake, the #1 premium sake in the US. According to Aviation Gin:”At a party in Seattle in 2005, bartender Ryan Magarian was introduced to “summer Gin” by a friend from Portland. Struck by the subtlety of Gin with less juniper, he recognized it as a movement away from traditional Gin. Ryan had a growing interest in classic, preProhibition cocktails, where the spirit is central and never masked, and this Gin had the potential to be the perfect complement. He set off for Portland to meet the distiller.” “Equally passionate about his craft, Christian Krogstad founded the House Spirits Distillery in Portland in 2002. With a pioneering spirit, Christian had set out to recreate a uniquely American Gin. But American Gins disappeared with Prohibition, so no one knew exactly what they tasted like.”

“Without a precise flight plan, the first bartender/distiller partnership took off. Through repeated trial and experimentation with 7 botanicals, Ryan and Christian finally landed on a democratic blend with juniper in the background. Like all successful partnerships, none is overpowering or masking, but each plays a part in bringing out the best in all. Aviation, a Gin created to be so balanced and smooth, it can complement any cocktail or even fly solo.”

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W u lian g ye C hinese L i q u o r

Wuliangye Looks to Increase Stateside Presence On the eve of China’s traditional New Year, Wuliangye, known as “the most upscale liquor in China,” will debut in New York’s Times Square in the United States and celebrate the Chinese New Year with the Chinese all over the world.

This fantastic debut of Wuliangye at the crossroads of the world will not only demonstrate its deep cultural origins and inheritance as well as the cultural tension and affinity of a unique and strong liquor brand within the liquor industry but also mark an essential step for Wuliangye towards an international platform.

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W u lian gye Chinese Liquor

Wuliangye Will Debut at Times Square in New York to Demonstrate the Magnificence of Chinese Liquor Culture

Globally, New York’s Times Square is the most visible commercial core. Its surrounding large-screen advertisements are the preferred channel for global high-end brand displays, and it is one of the best windows for Chinese brands to go global and attract worldwide attention. The debut of Wuliangye, which represents the Chinese traditional liquor culture, at the world stage which is New York’s Times Square demonstrates to the full the richness and high quality of the Wuliangye brand. With liquor as its carrier, Wuliangye shows the world the unique charm of Wuliangye and Chinese liquor through the universal language of art to convey the living heritage of Chinese traditional culture. In the future, guided by the Belt and Road, Wuliangye’s unique charm and impressive posture will present a more innovative Chinese liquor culture to the world, bringing Wuliangye and Chinese liquor culture to young people and the world.

Interpretation of Chinese Liquor Aesthetics via New Form and Content In 2017, Wuliangye promoted its transformation, upgrade and quality development and created new advantages for the event of Wuliangye by starting a new journey of the second startup, actively promoting supplyside structural reforms and implementing reforms and innovations in strategy, brand, and marketing. The brand tells well both the story of Chinese liquor in general and Wuliangye in particular by focusing on the low-alcohol content, lowering in age, digitalization and internationalization to guide and reconstruct consumers’ understanding of “China’s top liquor brand” and re-establish the value recognition of fragrant liquors among high-end consumer groups in China. Any traditional industry must keep pace with the times, and it is only in this way can it

remain a constant leader and enjoy a long history. In early 2018, Wuliangye tells the Chinese story through the universal language of “art,” communicating with consumers through the innovative combination of art and liquor. This inspires Chinese national brands. Moreover, Wuliangye demonstrates its brand attitude of advancing with the times, and of actively engaging in dialog with new-generation consumer groups using the in-depth application of new media technology. The debut of Wuliangye at Times Square in New York is to boost its recognition in overseas markets and expand its global influence on the one hand and to promote Chinese traditional culture through this vehicle to spread the beauty of China on the other side.

New Rose Gold Wuliangye is for Sale and is Winning Much Attention In recent years, rose gold has become more than just a color: it has long become a synonym for fashion and is the prominent manifestation of highquality life. Within the general trend of consumption upgrade, the demand of Chinese peoples for a better life provides the strong impetus for development of the market. Wuliangye Group, a well-known highend liquor supplier, has recently launched Rose Gold Wuliangye, which injects new vitality into high-end, business, gifts and other markets for young consumers and is a direct manifestation of quality, brand, taste, and other consumption upgrades. What kind of liquor is Rose Gold Wuliangye? Taking the aura of heaven and earth and absorbing the essence of the sun and the moon, Rose Gold Wuliangye’s raw ingredients are sorghum, rice, glutinous rice, wheat, and corn. It is produced following the ancient secret recipe of the Chen family, and produces an aromatic, mellow and perfectly balanced Wuliangye liquor which is of sweet entrance, a refreshing throat entrance and a harmony

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W u lian g ye C hinese L i q u o r

Wuliangye Will Debut at Times Square in New York to Demonstrate the Magnificence of Chinese Liquor Culture

of flavors with full tastes, quality manufacture using wheat starter-making, artificial pit digging, cool fermentation, liquor storage according to quality and other processes. Moreover, Rose Gold Wuliangye still adheres to the optimization brand strategy, fully implementing quality management systems and strengthening quality control to ensure that consumers rest assured when purchasing and drinking every bottle With an alcohol content of 39 percent (vol.) and net content of 375 ml, Rose Gold Wuliangye follows the liquor consumption trend of low-alcohol-content and fashion, representing the concept of healthy drinking. It conforms to the characteristics of lowalcohol-content international liquors and is more conducive to the full integration and expansion of Chinese low-alcohol liquor into markets both at home and abroad. In addition,

the color expression of rose gold has brought the distance between traditional liquor and fashion trends closer and shows how the high-end taste of Wuliangye falls into line with international trends. As a new product launched by Wuliangye, Rose Gold Wuliangye reflects the characteristics of Wuliangye adapting to the development of the market trend as an industry benchmark, with an ever-lasting focus gained. With the Chinese New Year approaching, the introduction of Rose Gold Wuliangye, with the atmosphere of the fashion trends and heartfelt wishes, will add color to the New Year!

Wuliangye • 5 L Liquor in Memory of Year of the Dog (Wuxu) Is Available in the Market With the Chinese New Year approaching, long-awaited Wuliangye • 5 L Liquor in Memory of the Year of Dog (Wuxu) is on its way! The net content of the liquor is 5 liters, and the liquor highlights its distinction as being high-end, collectible and exclusive. As economic levels increase, consumer groups iterate and lifestyles change, the consumption upgrade which focuses on quality and brands is developing rapidly. Relying on the natural resources, and with a millennium-old cultural heritage on the famous Wuliangye liquor origin, Wuliangye • Liquor in Memory of the Year of Dog (Wuxu) demonstrates the magnificent, precious and high-end brand temperament. Its packaging has undergone a thorough upgrade on the basis of adhering to the high quality of Wuliangye. The Year of Dog (Wuxu) and the culture of Chinese Zodiac are combined for the design. And the personalized pattern of the Zodiac of Dog is created independently by Wuliangye, presenting the noble sense of value and cultural artistry of Wuliangye with the gold as its color expression.

Moreover, the high-end culture collection and exclusive commemorative significance are taken into consideration with the net content design of 5L. With more than 100 traditional and complex processes, each bottle of Wuliangye • Liquor in Memory of the Year of Dog (Wuxu) is elaborately crafted by brewmasters who select high-quality

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W u lian gye Chinese Liquor

basic liquor. It is, therefore, of the topmost quality. Wuliangye produces a limited number of quality basic liquor each year, so Wuliangye • 5 L Liquor in Memory of the Year of Dog (Wuxu) cannot be supplied in bulk and is very rare. Wuliangye • Liquor in Memory of the Year of Dog (Wuxu) adheres to the essence of liquor-making essence inherited by Wuliangye over thousands of years and integrates mixed liquors into alcohol with the exclusive Wuliangye recipe. It is characterized by a lingering aroma, sweet entrance, refreshing throat entrance, harmonious and perfectly balanced flavors, and full tastes.

As times keep moving and years go by, the arrival of Wuliangye • Liquor in Memory of the Year of Dog (Wuxu) will leave an indelible mark on Spring Festival 2018 (the Year of Dog), and highlight

complementary modern fashionable breath and noble brand temperament from the perspective of both mutual comparison of cultural significance and perfectly matched time. Over the past two years, Wuliangye has developed rapidly, gaining successes not only in the market at home but also yielding unusually brilliant results in the international market. It is becoming a new favorite in the global liquor market. Wuliangye’s debut in Times Square in New York not only demonstrates Wuliangye’s overall strength in development but also expresses the confidence of Chinese enterprises in their international expansion while conveying the power of Chinese traditional culture. In this respect, Wuliangye is no longer merely a conventional Chinese liquor: it is a kind of Chinese culture and Chinese spirit as well as the heir, creator, and enabler of the history and culture of Chinese liquor.

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So u t h e r n S t yle L emon and L imeade

Seersucker Gin Releases New Expressions Azar Family Brands, distiller of the first and only Southern Style Gin, is adding two limited edition flavors to the brand’s portfolio. The seasonal flavors, Seersucker Southern Style Lemonade and Seersucker Southern Style Limeade, will officially roll out on Thursday, March 1, and be available throughout spring and summer.

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Sou ther n St yle L emon and Limeade

“After a year of research and development, we’re proud to be the first brand to offer a Gin blended with all-natural juice,” said Trey Azar, Seersucker Founder, and Master Distiller. “We practice the same meticulous slow-distillation process with Seersucker Lemonade and Limeade, so imbibers will be able to taste the real citrus juice and all-natural botanicals in each sip.”

Both Seersucker flavors are inspired by ingredients commonly found in the southern kitchen and are designed to enhance Seersucker’s signature light juniper taste.

Seersucker Southern Style Lemonade features all-natural lemon juice and a touch of lavender botanicals to create soft, sweet flavor. Meanwhile, Seersucker Southern Style Limeade is refreshing and bright, blending Seersucker’s light juniper undertones with all-natural lime juice and garden-fresh mint. Each product is available in 50ml, 200ml, 375ml, 750ml and 1.75L. A true testament to the spirits’ quality, both are best enjoyed with just a splash of soda. Imbibers can also easily mix with one to two ingredients for classic cocktails like a French 75 (Lemonade), a Bee’s Knees (Lemonade), a Southside Rickey (Limeade) or a Gin Gin Mule (Limeade). In addition to Seersucker’s innovative flavor launch, the growing craft spirits brand recently opened its distillery doors to the public.

Seersucker Distillery sits on six acres in San Antonio, Texas and features a remodeled 5,000 square-foot distilling and bottling facility, a new tasting room and an expansive outdoor lawn complete with Seersucker-branded furniture, picnic tables and lawn games. The tasting room proudly serves cocktails featuring classic Seersucker and the limited-release Southern Style Lemonade and Limeade.

Azar Family Brands’ (AFB) Seersucker Southern Style Gin is the only Gin produced in San Antonio, Texas. AFB distills the grain-based spirit in small batches in a handhammered European copper pot still and uses all-natural botanicals. With hints of citrus, honey and mint complementing its light juniper undertones, Seersucker brings an entirely new Gin flavor profile to the market. Sweet and smooth to the taste, Seersucker Southern Style Gin is an approachable, easy-to-mix spirit. According to the brand, the tasting notes for their flagship southern style Gin include: “Orange and lemon zest are finely balanced with just the right amount of juniper to create layers of sweet flavor. The citrus transitions into notes of honeysuckle and garden fresh mint that linger on the finish, leaving a wonderful sense of refreshment.”

Indeed, with the continuing growth of Gin, Seersucker will be seeking to capitalize and prove to consumers that their American expressions are worth trying over more traditional British styles.

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Rebel Yell S in g le Ba rrel

Rebel Yell Release Single Barrel Rebel Yell Kentucky Straight Bourbon Whiskey has released its 2018 allocation of the award-winning Rebel Yell Single Barrel. At 100 proof, the original timehonored Rebel Yell recipe is meticulously aged in charred oak barrels for 10 years, building a unique flavor profile specific to each batch.

The hand-bottled wheated Bourbon ranked at No. 12 in Whisky Advocate’s Top 20 Whiskies of the Year list for 2017, described as maintaining “consistent excellence in a single barrel Whiskey.”

“Aging the Bourbon for 10 years really brings out the sweetness, oakiness, and caramel and vanilla notes,” says John Rempe, head distiller and at Lux Row Distillers – the new home of Rebel Yell

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Rebel Yell Sin g le Barrel

Rebel Yell Kentucky Straight Bourbon Whiskey has released its 2018 allocation of the award-winning Rebel Yell Single Barrel

as well as other Bourbon brands. “Every barrel is different and has its own unique flavor profile, creating a new experience for consumers with every bottle.” This ultra-premium Bourbon is robust and complex in flavor and is hand-bottled, one barrel at a time, for a uniquely rebellious experience. Each bottle, complete with a premium matte finish closure and natural wood cork, is sold in individual boxes, and each label includes the barrel number and an “aged since” date. Rebel Yell Single Barrel will be available in most states in 750 ml bottles at a suggested retail price of $59.99 (100 proof/50% ABV) in 2018. Only 2,000 cases will be available, including a limited number of bottles at Lux Row Distillers once it opens its doors for visitors this spring as a new distillery experience along the Kentucky Bourbon Trail.

A leading producer, supplier, importer and bottler of beverage alcohol products, Luxco’s mission is to meet the needs and exceed the expectations of consumers, associates, and business partners. Founded in St. Louis in 1958, Luxco remains locally owned and operated by the Lux family. Lux Row Distillers is bringing the family’s legacy to the heart of Bourbon Country in Bardstown, Kentucky and is now the home of Luxco’s Bourbon portfolio, including Rebel Yell, Blood Oath, David Nicholson, and Ezra Brooks. Luxco has also built a new distillery in the highlands of Jalisco, Mexico – Destiladora González Luxco – where the company’s 100percent agave tequilas, El Mayor and Exotico, will be produced. Luxco’s innovative and high-quality brand portfolio also includes Everclear Grain Alcohol, Pearl Vodka, Saint Brendan’s Irish Cream, and other well-recognized brands.

According to Rebel Yell, the brand has reported high levels of growth in recent years: “The Rebel Yell brand has seen immense growth, outpacing the domestic Whiskey category by 37%.

The brand has seen more than 41% growth in the past year.”

“Consumers really gravitate to the wheated mash bill, smoother taste and sweeter finish. In the last four years, the brand has also expanded its reach, and we have seen our sales grow by 316% since 2012.” Top industry experts recognize the Bourbon’s excellence – Rebel Yell Single Barrel earned a double gold medal at the 2017 San Francisco World Spirits Competition. As with the 2016 and 2017 release, this year’s expression can be expected to make waves in the industry.

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Bill Thomas, Jack Rose, and the Rarest Whiskeys in the World Experience a variety of the rarest whiskeys in the world and the finest casks ever produced at the Jack Rose Dining Saloon, a bar owned by one of today’s most celebrated whiskey collectors of all time Bill Thomas, the brain behind this operation.

The Washington DC native lives and breathes this spirit, along with an enviable collection on the shelves of his North West D.C. bar. Moreover, Thomas owns one of the biggest private collections of rare whiskey in the Western Hemisphere.

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The Jack Rose Experience The Jack Rose Dining Saloon opens at 5 pm, making this the perfect place to drop by for a relaxing drink after work. The owner and founder clearly knows his stuff, and this is evident in every inch of decor, from the spirits lining the walls, to the tasting areas. It’s a bar for true spirit connoisseurs, one where the focus is always on the drink, and where the senses are never assaulted with music and flashing lights. It is an upmarket, old-school bar with all the old-world style of a wild west saloon, and all the class and elegance of a Michelin starred restaurant. It’s far from a stuffy bar, as well, and if you want a breath of fresh air you can simply visit the terrace, enjoying food and drink in the open air.

The Jack Rose Collection Jack Rose isn’t just about whiskey. There are many other spirits on offer, including the finest rums from the Caribbean, the best Mexican tequila, and more. However, whiskey is the owner’s passion, and whiskey is the main lure of the Jack Rose Dining Saloon. The following whiskeys are all available on their menu.

These are some of the best single malts and blended whiskeys available anywhere in D.C.-prized bottles that you can experience by the snifter or by the glass:

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Glenlivet 1971: Bottled in 2007, after spending 36 years developing its unique flavor in the classic Glenlivet style, this is a premium, rare, and delicious Scotch. It’s available at cask strength, which means it’s a little stronger than traditional bottled whiskeys.

Four Rose Super Premium: This is a rare bourbon created by one of the most celebrated distilleries in the United States.

Bowmore 2006: 2006 was the year in which this Bowmore was bottled, but 1966 was the year it began the maturation process. That makes this whiskey 40 years old!

Rittenhouse BIB: This rye whiskey was only aged for four years before being bottled. However, it has remained in that bottle since 1940. That makes the bottle over 75 years old, with the drink inside created before the start of the Second World War. Sazerac Rye 1981: This fiery rye whiskey was created way back in 1981 and bottled 18 years later. It has sat on the shelf since then, generating additional value and intrigue.

Glen Scotia 31: Aged for 31 years, the Glen Scotia has a 46 abv and is one of the best signatory vintage bottles on the menu. It is a refined single malt for the trained palate.

Famous Grouse: This is best known as a low-priced whiskey, and one with a unique taste. However, at Jack Rose, there are limited edition Grouse bottles available that take this popular brand to the next level.

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The Private Collection Despite showcasing a wealth of rare whiskeys in his store, these are still dwarfed by Thomas’ private collection. These are the truly priceless pieces, the ones deserving of being locked away and the ones—presumably—that the Jack Rose owner can’t bring himself to part with. His private stash is stored in his home in Washington D.C. and includes over 4,000 bottles, a number that is growing all of the time as his relentless pursuit continues. The stash is split into two categories. The first of these is what he calls “Dusties.” These are so-named because the bottles are often caked in dust, having sat unattended on shelves and in cellars for decades. These bottles often come from distilleries that are no longer active and are incredibly rare. The second category is for limited edition bottles. A favorite with all collectors, these bottles are valued for their rarity as opposed to their age. They tend to carry big-brand labels, often from active distilleries but are produced in limited runs and from special casks.

Building His Collection Bill Thomas is a hard working collector. He doesn’t just buy bottles at the top of the market, and he doesn’t restrict himself to premium auctions.

He doesn’t even buy from other collectors. Instead, he spends his time scouring liquor stores across the country, looking for bottles that have sat unnoticed on the shelf for years or decades. His vast knowledge means he can spot what the retailer may have missed, which is why he often purchases bottles for between $10 and $15, even though they are worth hundreds or thousands of dollars. This is a tactic common in many forms of collecting, and it’s something that collectors of toys, comics, books, and even silver will have some experience of. It’s also something that many liquor experts have done over the years. But few of them have been as successful as Thomas, and it’s very rare to have a vast, priceless collection like this that costs very little to put together. If you want to follow Thomas’ lead, your first step should be to study the markets and to learn how to spot a rare whiskey. For this, you can simply take a look at Thomas’ public collection, on display at the Jack Rose Dining Saloon. Not only can this collection teach you a lot about rare whiskey and potentially help you to become a collector yourself, but it’s also inspiring to see what a little hard work and a lot of passion can get you.Bill Thomas is an inspiration to liquor collectors and whiskey lovers everywhere, and his work and his love shine through in every single bottle.

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Chartreuse History of the Last Word Cocktail Chartreuse, that herbaceous green spirit created by monks in the French Alps.

The story of Chartreuse is one of resilience. Exiled twice -first during the French Revolution and later in the 1900s when the French government tried to regulate and control production- the Chartreuse distillery is now comfortably located in the small town of Voiron, France, deep in the Alps.

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There are very few spirits on a bar shelf that command such a level of reverence while having so much of its history and production steeped in mystery. It seems that you can ask five different people to explain what Chartreuse is and be met with five different answers. However, what exactly is Chartreuse and why has it become so popular again over this last decade?

You can ask five different people to explain what Chartreuse is and be met with five different answers In 1605, a group of Carthusian monks began to produce an elixir with a unique combination of 130 different ingredients.

The herbs and spices used in this recipe were sourced from as far away as the Americas and the Orient, and all grown in the

garden located on the monastery grounds in Paris. It wasn’t until 1789, during the French Revolution, that they fled Paris, escaping further south into the Alpine mountains. One monk saved the original recipe for their elixir, and a new distillery was created. In the beginning, Chartreuse was very different from what we know today; it was a potent spirit created for medicinal purposes. To this day, Elixir Vegetal, the original formula, is sold exclusively in pharmacies throughout France.

It wasn’t until the 1800s that the Carthusian monks began taking the original recipe and incorporating it into a tasty, liqueur-style spirit. Still using 130 different herbs and spices, the monks also applied a new and very distinct distillation and maceration process that gives Chartreuse its unique color.

The Last Word helped to get Chartreuse off the back bar and into the spotlight where it belongs.

The Chartreuse Distillery I was fortunate enough to travel to the Chartreuse distillery and receive an extended tour of their operations. While they wouldn’t reveal all the details surrounding its production, here’s what I was able to put together. . . Chartreuse starts off as a neutral brandy that is distilled for over seven hours in hundred-plus-year-old copper stills. During the distillation process, an unknown number of ingredients are added to the still; this is the first infusion process. The remaining herbs are introduced in the Maceration Room, a reserved space on the second floor of the distillery that only the monks are allowed to enter.

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After three weeks of macerating, it spends an unspecified amount of time resting in oak barrels before being bottled.

While there are still just two monks at any given time that know the full recipe and maceration process, today a handful of assistants are used. The staff has also been able to streamline different steps of this time-honored process with computers so that the monks can devote more of their time to their monastic lifestyle.

Chartreuse as We Know It Today Chartreuse has never been more popular than it is today. Over 50% of all chartreuse produced is exported internationally, with the U.S. taking the crown away from Spain last year as the largest consumer. How did we get here? The answer, mostly, is in a cocktail, The Last Word. An equal parts mixture of gin, lime juice, maraschino liqueur, and finally, green chartreuse, this cocktail is shaken with ice and then strained into a chilled coupe glass. The drink was originally featured on the Detroit Athletic Club’s cocktail menu. The Last Word sold for 35 cents and in 1916, was the most expensive drink on the menu. After prohibition, it was featured in the 1951 classic cocktail book Bottoms Up! and attributed Frank Fogarty as its creator. Fast-forward to 2004, when bartender Murray Stetson of Seattle’s Zig Zag Café stumbled onto the recipe and the rest, as they say, is history. Guests immediately fell in love with the combination of flavors, and it quickly worked its way to the East Coast bartending scene where it further cemented itself as a classic that is here to stay.

The Last Word: .75 lime juice .75 Maraschino Liqueur .75 Vigilant Gin .75 Green Chartreuse Fill a shaker tin with all the ingredients, add ice, and shake vigorously for thirty seconds. Then, strain the blend into a chilled coupe glass. Enjoy!

Final Thoughts If the story of Chartreuse is one of resilience, then the story of its favored cocktail is one of redemption. The Last Word helped to get Chartreuse off the back bar and into the spotlight where it belongs. In today’s bartending world, a skilled bartender has just as much respect for it as a serious ingredient in a cocktail as the monks do when they create this amazing spirit. And, they’ve been doing just that since 1605.

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Ruinart

the oldest Champagne house In 1680 the young Benedictine monk Dom Thierry Ruinart made the journey from his native Champagne to the Abbey of Saint-Germain-des-PrĂŠs near Paris. Although a curious, scholarly, young man, Dom Thierry surely could not have expected that over 300 years later the name Ruinart would be synonymous with luxury and class the world over.

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Today, that is exactly what Ruinart represents. As the oldest champagne house of all, it is a brand beloved by enthusiasts who remain loyal to the Maison for its unwavering belief that the oldest methods are still very much the greatest. With an operation spearheaded by visionary chef de cave Frédéric Panaïotis, presentday Ruinart combines heritage production techniques with a modern business outlook that keeps the company at the forefront of the champagne industry.

A Brief History of Maison Ruinart Although Dom Thierry undoubtedly laid the foundations for the realization of Ruinart, it was, in fact, his nephew Nicolas who would establish the world’s first champagne house, thus cementing the family name in history. When in 1728 Louis XV passed a royal decree permitting the shipping of sparkling wines in groups of 50 to 100 bottles, it was only a matter of time before Europe woke up to the pleasures of what was then known as vin de mousse from the Champagne region. Less than a year later Nicolas Ruinart began producing

wine, at first distributing it as a gift to friends and business partners. By 1735, however, tens of thousands of bottles had been sold as word spread across both France and the wider continent as to the charms of this extra special product. This led to the closure of the Ruinart family cloth business, with Nicolas instead choosing to focus all of his energy on the production of champagne.

The operation continued to enjoy exponential growth and before long Ruinart had acquired a network of Gallo-Roman chalk quarries just outside the city of Reims, a location ideal for storing the brand’s prized “wine with bubbles.” These are the very same underground caves used by the company today, where bottles of Ruinart’s liquid gold undergo vital aging in consistently cool temperatures of 11 degrees Celsius.

The Chardonnay Grape and Frédéric Panaïotis Whilst today the house of Ruinart is owned by parent company Moët Hennessy Louis Vuitton SE (LVMH), it should be stressed that the soul of the

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brand remains very much in tact. With only 1.7 million bottles produced annually, the operation is small in comparison with other grand marques de champagne. A hallmark of house Ruinart is the company’s belief in the preeminence of the Chardonnay grape, featured in all of its wines. Indeed, the company’s famed Blanc de Blancs cuvée uses 100 percent Chardonnay harvested from the Côte des Blancs and Montagne de Reims terroirs. It should come as no surprise then that this particular wine represents the very essence of the Maison, with its intensely aromatic flavors and clean palate, which set it apart from other champagnes.

According to Ruinart cellar master Frédéric Panaïotis: “Chardonnay is both the golden thread of the Ruinart taste but also the soul of the house. It really explains why Ruinart is so unique… It is a very elegant, very graceful variety that also brings a lot of freshness.

What we try to capture at Ruinart is the aromatic freshness of the Chardonnay grape, but also the freshness on the palate.”

All of Ruinart’s wines ‘not just the Blanc de Blancs cuvée’ champion the sprightly flavors of the Chardonnay grape. As a result, it is essential for each variety to undergo an aging process to truly bring out its potential. “Chardonnay needs quite a bit of aging to really express itself. Typically our nonvintage cuvée spend two to three years in the cellars before they are released.”

For Ruinart’s vintage cuvée, made only from grapes harvested at Grand Cru vineyards, this time frame can sometimes be much longer. “Usually the wine spends eight to ten years, sometimes even more, in the cellar. Typically, Chardonnay brings a signature to all of the Ruinart cuvée, making them truly unique,” explains Panaïotis.

By now Panaïotis has been cellar master at Ruinart since 2007.

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Bringing years of expertise to the role, he has managed to subtly interweave Ruinart’s unmatched history with a forward thinking, flexible philosophy. He oversees the production of three core cuvée at Ruinart: the flagship Blanc de Blancs; the balanced “R” de Ruinart, which is made up of Chardonnay (40%), Pinot Noir (50–55%), and Meunier (5–10%) grapes; as well as the Ruinart Rosé (45–55%) blend of Chardonnay and Pinot Noir. In addition, the house also offers two limited edition, vintage cuvées: the 2004 Dom Ruinart and the 2002 Dom Ruinart Rosé.

Ruinart and the Arts The creative and entrepreneurial spirit of Panaïotis is perhaps best displayed in his efforts to align the historic name of Ruinart with cutting edge modern art. Working in collaboration with internationally renowned arts fairs such as Frieze London and Art Basel, Ruinart seeks to preserve and emphasize the inextricable link between this historic brand and the quest for beauty in a multitude of forms. In its latest venture, the Maison has collaborated with revered Dutch photographer Erwin Olaf to create a series of photographs highlighting the beauty of Ruinart’s ancient wine cellars, a UNESCO-classified historical monument. Explaining the inspiration behind the exclusive collaboration. “I was very fascinated when I was for the first time in the cellars. I started to focus on the walls and what was interesting was that not only has nature left its traces, but also human beings.” Edwin Olaf Certainly, it is this kind of sensitivity, this attention to detail, that defines both Ruinart and those talented enough to collaborate with the brand. Just like the images produced by Olaf, the wines created at Ruinart are an example of the glorious possibilities that arise when natural splendor and human ingenuity come together as one.

Ruinart

the oldest Champagne house

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