OLMagazine 2018-3

O ld L i q uors L ifestyle M aga z ine | T h e Past & F uture of L uxury S pirits

Old Liquors SPECIAL EDITION 2018

It’s Not Often You Find a Tome About Whisky That Reads Like a Travel Journal The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom

R A R E & LU X U R Y 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

R oyal S alute W h isky

R oyal Salute Whisky

Royal Salute Whisky Launches Kew Palace Edition Royal Salute Whisky, has unveiled the exceptional new Royal Salute 28-Year-Old Kew Palace Edition, the latest in its annual Flask Collection.

The rich, round and silky blend is the result of an exciting, first-time collaboration between Royal Salute’s Director of Blending, Sandy Hyslop, and esteemed perfumer Barnabé Fillion, and is inspired by the magnificent Kew Palace and its iconic Kitchen Garden.

Combining Hyslop’s unparalleled knowledge of Scotch Whisky with Fillion’s inimitable artistic acumen, the 28 Year Old Kew Palace Edition balances Royal Salute’s signature style with super rich fruits, scented flora like violet and aromatic leaves from the Kitchen Garden, resulting in the ultimate sensory experience that pushes the boundaries of modern blending. The collaboration saw Hyslop lay the foundations of the new blend before uniting with Fillion to create a bespoke Whisky top dressing that embodied the iconic Kitchen Garden of Kew Palace. The two worked together, nosing countless Whiskies in Hyslop’s blending room in Scotland, to capture their interpretation of the lush flora of the Kitchen Garden, while staying true to Royal Salute’s signature style. It follows the launch of the Royal Salute 30-Year-Old Flask Edition last year, and this next iteration in the collector’s series again offers a disruptive take on traditional British drinking traditions. The perfect companion for Whisky aficionados on the move, the set includes a bespoke green porcelain flagon and exquisite flask, alongside a pouring funnel and wooden serving tray.

The new expression pays homage to London’s iconic Kew Palace, one of Historic Royal Palace’s most charming royal buildings, as part of Royal Salute’s longstanding support of the charity charged with conserving some of Britain’s royal palaces for future generations. The

Palace and its famed Kitchen Garden are showcased on the stunning packaging through artwork from esteemed British illustrator, Jason Brooks. Royal Salute Marketing Director, Mathieu Deslandes said: “We are thrilled to unveil this exceptional 28 Year Old Whisky, made even more special by the coming together of two industry experts.

Sandy Hyslop is the absolute pinnacle when it comes to blending so to be able to further enhance his latest creation with some magic from long-time friend of the brand and famed perfumer, Barnabe Fillion, is really special – and the result, the Whisky, speaks for itself.

“We’re proud to continue supporting our charity partner, Historic Royal Palaces, with a limited edition inspired by Kew Palace. The charity does amazing work preserving and protecting historic royal buildings to keep their story alive for generations to come, and as a brand steeped in royal heritage, Royal Salute is thrilled to play its part honoring a true British icon in this unique and special way.” For the first time in Royal Salute’s history, Whisky aficionados will have the opportunity to enjoy a first look at the new Whisky and its exquisite flask during an intimate event at Kew Palace in June. Hosted by Sandy Hyslop and Barnabé Fillion, it will provide a unique glimpse inside the world of Royal Salute, bring to life the inspiration behind the new Kew Palace Edition and offer an opportunity for aficionados to enjoy the company of those who share their passion. Befitting its status as a true collector’s item, the Royal Salute 28-Year-Old Kew Palace Edition will be available from June 2018 for a limited time at select luxury Whisky retailers around the world, for RRP of $790.

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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 & F uture of Luxury Spirits | CONT ENT

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Content A Journey Around Japanese Whisky

The Brandy Library

El Celler de Can Roca

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It’s Not Often You Find a Tome About Whisky That Reads Like a Travel Journal. A Journey Around Japanese Whisky

by Dave Broom

As a chef and graduate of the Culinary Institute of America, I’ve been educated and trained by the industry’s best. In my years of experience, I’ve learned the details, the techniques, and the difficulties of creating each dish.

Tahlin, the CEO of Absolut Elyx

Promising to raise the bar “one snifter at a time,” Brandy Library is an upmarket bar in the heart of Tribeca, New York City.

Rum’s Connection To The Sea Top 10 Most Unusual Cocktails from A Journey Around Japanese Whisky by Dave Broom Fabrica de Tequilas Finos Receives Host of Honors Brandy Library The Jane Walker Edition Award-winning distiller Glen Scotia Jim Beam Celebrates 15 Millionth Barrel Old Pulteney Scoop Top Prize Conviction Bourbon Expands Operations Meet the First Bugatti Superyacht Perfect Classic Paris Bistro Eau Claire Distillery Pennsylvania Pure Distilleries Launch Revel Spirits Debut World’s First Avila

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Best dining in Spain: El Celler de Can Roca Rhum Agricole; Syrupy, Sweet and Little Known Where to Buy Wine in Paris Gordon & MacPhail Launch Discovery Range G-Eazy and Stillhouse Spirits Our/New York Distillery Opens in Manhattan Chivas 18 Gets Fresh Look Cuba Libre: the Rich History of the Rum and Coke a Taste of Time; Pre-Prohibition Bourbon Jameson Launches First Cask Strength Whiskey Forging the New York Wine Path Auction by The Million Sales House in Paris; Courvoisier The Glenlivet Limited-Edition World’s Oldest Wine Goes Under the Hammer Hennessy x Vhils 2018 Limited Edition Bottle

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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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Rum’s Connection To T h e Sea

Rum’s Connection To The Sea For a spirit made from sugar, rum has been a favorite concoction of the “old salts” of the world’s navies and merchant fleets for hundreds of years.

By happy coincidence for British sailors, England captured Jamaica in 1655, just about the time rum was first being distilled in the Caribbean.

Captains began allotting their shipmates rations of rum and lime juice. The juice warded off scurvy, and the alcohol killed the bacteria that often made the ships’ water supply questionable.

By the end of the century, thousands of sugarcane fields and processing factories could be found throughout the Caribbean, South America, and Mexico. Sadly, the booming industry formed an integral leg in the slave trade. European and American ships plied the waters of the Atlantic. They bought or captured slaves in Africa and sold them in the West Indies, where they bought molasses and sugar cane. They sold

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R um’s Connection To T he Sea

No self-respecting pirate ever actually sang, “Yo ho ho and a bottle of rum”

these products to processing plants and distilleries in New England, where they loaded up their ships with textiles, other manufactured goods, and rum. Returning across the Atlantic, traders sold the rum and other cargo to procure more slaves, renewing the “triangle trade.” Less reputable “sailors” also took a liking to rum. Though no self-respecting pirate ever actually sang, “Yo ho ho and a bottle of rum,” the infamous Blackbeard

knew the value of plentiful grog. “Rum all out. Our company somewhat sober….Rogues plotting. Talk of separation,” he wrote in his journal. “I captured a ship with a large amount of liquor aboard…so all things went well again.” While Blackbeard and his fellow Buccaneers worried little about the amount of rum they consumed, the British Navy, which made rum rations official in 1731, started cutting its sailors allotment.

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Rum’s Connection To T h e Sea

Rhum’s connection with the sea and sailors goes back to its very beginning. Originally cultivated in Papua New Guinea, sugarcane flourished throughout the sub-tropical climates of India, northern Africa, and the Mediterranean It found similar success after Christopher Columbus took samples with him to the New World in 1493. After extracting sugar crystals, processors were left with dark, sticky, unusable molasses. Molasses was so worthless that sugar manufacturers fed it to slaves and livestock or dumped it into the ocean. Eventually, some molasses fermented in the humidity, just about the time the British Navy landed on Jamaica. French possessions in the Caribbean also cashed in on rum. In fact, it was a French clergyman, Jean Baptiste Labat, who perfected the distillation of sugar wine. By the early 1800s, however, the British produced rums of superior quality.

They were the first to isolate the heart of the distillate, removing harmful methanol and unpalatable heads and tails. By the end of the century, France and some other European nations invested in domestic sugar beets. The strategy not only glutted world markets with sugar but also limited the amount of molasses

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R um’s Connection To T he Sea

“The vice of drunkenness is but too visibly increasing in our mariners,” observed Admiral Edward Vernon, as he ordered the daily half-pint ration diluted with a quart of water.

available for rum producers in French colonies (beet sugar does not produce molasses). France’s possessions in the West Indies, notably Guadeloupe and Martinique, responded by creating rums directly from sugarcane juice, rather than processing the cane to obtain molasses. The shortcut liquor, rum Agricole, may have saved the islands’ rum industry. Demand for Caribbean rum increased with the onset of World War I. Soldiers required

rum’s liquid courage to face another day in the trenches, and high-proof alcohol was required for bomb production. During Prohibition in the United States (1920-1933) “rum runners” such as Bill McCoy smuggled rum from the Caribbean into Florida for distribution throughout the country. Known for never watering down his contraband, the bootlegger’s quality booze became known as “the real McCoy.”

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The Gunpowder Plot

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Top 10 M ost U nusual Coc k tails

Top 10 Most Unusual Cocktails from Around the World The art of mixology and trying some of the world’s most mind-boggling cocktails is something that everyone should get to experience at least once.

No matter where you are in the world, chances are there’s an unusual and captivating cocktail nearby just waiting to be sipped. From the United States to the United Kingdom and all the way to the Middle East, mixologists are creating strange new takes on classics and blazing the trails for unusual cocktails that have never been seen before.

Forever Young Cocktail

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Top 10 Most U nusual Cock tails

No matter where you are in the world, chances are there’s an unusual and captivating cocktail nearby just waiting to be sipped

Doug Laming’s Margarita If you love the taste of decadent caviar, why not put it in your drink? That was the logic at the Australian bar that created Doug Laming’s Margarita. This cocktail’s ingredients start out just like any other upscale margarita with Tequila, simple syrup, and Cointreau. But to give that extra dose of strange, caviar is infused with the margarita. The added caviar produces bursting “pearls” of alcohol as you drink it, making Doug Laming’s Margarita perhaps one of the most interesting Tequila cocktails out there. And we have the good people of the outback to thank.

Doug Laming Margarita, photo credit Rabbit Hole Bar

Diamonds Are Forever and The Coquetier

The Coquetier While the origin of the Coquetier actually began in 18th-century New Orleans, it was Germany that perfected this impeccably interesting cocktail. New Orleans became famous for slinging Cognac and bitters-based toddies served in small egg cups. This Coquetierstyle drink eventually became known as the Sazerac. Many years and countless versions of this drink later, it was Berlin, Germany, that was responsible for this strange Coquetier presentation of blended Rum, cinnamon, and chocolate served in a very real eggshell.

Diamonds Are Forever An incredibly unusual and one of the more expensive cocktails would be the Diamonds Are Forever. This drink breaks the bank at over $1,300. Originating in Dubai, Diamonds Are Forever is a classy Champagne creation consisting of the finest L’ Heraud Grand Champagne Cognac, Luxor 24K Gold Flake Champagne —yes, real gold can be seen bouncing with the bubbles—and The Bitter Truth Jerry Thomas Bitters. If that’s not enough for you, the drink is fittingly served in Swarovski Crystalline cocktail glass.

Dropje Daiquiri Coming out of Singapore, the Dropje Daiquiri will satisfy even the most restless creative spirit. A freshly innovative spin on the classic daiquiri cocktail, the Dropje consists of salted-licorice-infused Venezuelan Rum, orange Curaçao, and citrus. It’s special and dramatic “garnish” is a thick brushstroke of licorice up the inside of the glass and a licoricedipped paintbrush.

The Gunpowder Plot For a really unusual and explosive drink, there’s the Gunpowder Plot.

Originating in Australia, this cocktail pulls out all of the stops. The base of the Gunpowder Plot is Gin. “Gunpowder flavors” are infused with the spirit along with gunpowder syrup and bitters, which is shaken with Fernet Blanca and egg white. This showstopper doesn’t quit there either as it’s served under a cloche that has had smoke captured within it which further infuses the cocktail with a smokier tone. Sparkling sticks of “dynamite” are also served along with the Gunpowder Plot to complete this no-joke cocktail.

Dropje Daiquiri and The Gunpowder Plot

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Top 10 M ost U nusual Coc k tails

Yes, that’s right, a very real and perfectly preserved amputated big toe is added to this drink

The Deep Sea If you’re a lover of the good ol’ ocean blue than this is the drink you’ve been waiting for. The Deep Sea is an Absinthe-based drink also consisting of Bols Genever, Vermouth, Ocean Bitters, as well as real squid ink and seaweed wrap. This ode to the sea came from none other than London, England. And as mysterious as the ocean is, it’s only fitting that a cocktail representing its essence be just as unusual and intriguing.

The Sourtoe A sharp turnout of the fanciful peculiar and into the straight-up weird is where you find the Sourtoe cocktail; complete with a real toe. Yes, that’s right, a very real and perfectly preserved amputated big toe is added to this drink where the only other ingredient needed is an ounce or more of whatever alcohol the drinker prefers. This Canadian drink’s legend takes us back to the Prohibition era where alcohol was completely illegal. Two brother bootleggers were on the run from the police when one of them became frostbitten. The bootlegger had no choice but to cut off his frozen big toe that was in danger of gangrene. The brothers decided to preserve it by dropping the severed toe into a jar of alcohol in commemoration of the moment. Those looking for real adventure can even swallow their drink’s amputated toe and be compensated $500.

Forever Young Literature lovers will absolutely adore the Forever Young cocktail. Created in England, this curious cocktail was inspired by the equally curious classic The Picture of Dorian Gray. The ingredients include Vodka, Martini Extra Dry, Maraschino, citrus, and eucalyptus. The theatrics keep coming as the Forever Young is traditionally served in a metal chalice that is hidden behind a mirror. A straw inside the chalice emerges through the mirror to sip from. To tie this unusual cocktail all together is smoking opium incense that’s also hidden behind the mirror to give an even more dramatic and alluring effect.

The Deep Sea and The Sourtoe

Forever Young Cocktail

Bubble Bath Martini Bring out your inner child in the classiest way with the Bubble Bath Martini. Sit back and relax as this foaming, bubble-filled drink is served to you. London, England, comes in again as the origin of this drink. It’s made up of lychee liqueur, poppy-seed Vodka, and lavender. Although a martini isn’t complete without a garnish, there are no olives here. Instead, your Bubble Bath Martini is finished off with an adorable miniature rubber duck!

The Crapper Certainly not for the squeamish, the Crapper drink is, of course, served in a glass in the shape of a toilet bowl. To add to the charade, the drink itself is a chocolatebased piña colada, consisting of coconut, Rum, Creme de Cacao, and chocolate. If drinking this chocolaty drink out of a toilet bowl isn’t enough, it’s also garnished with none other than a Snickers chocolate bar. This over-the-top cocktail comes from none other than Las Vegas. At least you get to keep the mini toilet bowl the Crapper was served in once you’ve finished it.

Bubble Bath Martini and The Crapper

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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.

www.jamesonwhiskey.com

T h e way of Wh isky

It’s Not Often You Find a Tome About Whisky That Reads Like a Travel Journal The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom Delicate, reverent, meticulous—these characteristics encapsulate the essence of Japanese culture and are the impressions I gleaned from a recent sojourn in the Land of the Rising Sun. They also describe the latest book from award-winning whisky expert Dave Broom, The Way of Whisky.

It is a delightful account of his journey around Japan by way of its distilleries, searching for answers as to why Japanese whisky is distinct from other whiskies of the world.

The Way of Whisky, author Dave Broom

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The way of Whisky

Dave Broom

It’s not often you find a tome about whisky that reads like a travel journal. Broom’s intimate insights, coupled with the inspiring photography of Kohei Take, lead to nooks and crannies in Japan that are perhaps known only to “whiskyphiles.” Each chapter focuses on a particular distillery—its history, style, master blender, facilities, and tasting notes. Interspersed between chapters are nuggets of information on topics such as umami, Zen, kaiseki, and the tea ceremony; these give the novice, expert, and even clueless non-whisky drinker an easy-to-digest diversion from the more technical aspects of distilling. Indeed, the Japanese apply the same exacting standards—perhaps even more so—to whisky making as they do to food, services, crafts, and infrastructure.

And while the basic process may be similar to Scottish, American,

or Canadian whiskies, where it differs is a matter of culture that is difficult to pin down. This echoed my search for answers while writing about samurai warriors and what makes them fearsome and different from other warriors. Stature and weapons aside, the answer I believe lies in their style, strategy, mindset, and meticulous attention to detail. The same principles apply to whisky making in Japan. The synergy between culture, rituals, religion, and art also come into play, all influencing the craft of making whisky in ways only the Japanese can. Broom is particularly amazed by “how closely the approach of Japan’s whisky makers is to that of the country’s traditional crafts. The same principles of clarity, modesty, intensity and ‘calmness’ pervades the whisky. They aren’t showy, they don’t shout. They are discreet but intense.”

They aren’t showy, they don’t shout.

They are discreet but intense

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T h e way of Wh isky

Suntory Whisky Distilleries, Yamazaki Distillery

Location, Location, Location It is unlikely that any corner of Japan was spared from the ravages of the civil wars fought by rival samurai warlords for hundreds of years. This is especially true of the town of Yamazaki on the outskirts of Kyoto. It was here that the Battle of Yamazaki took place in 1582 when daimyo Toyotomi Hideyoshi avenged the death of his master, Oda Nobunaga. It was also here that Japan’s oldest malt whisky distillery, Suntory Yamazaki, was founded in 1923 by Shinjiro Torii, due to its auspicious location as the source of Japan’s purest waters. Suntory recently released its 18-year-old limited edition of the Yamazaki Mizunara single malt, labeled with Echizen paper to reflect Japan’s ancient papermaking tradition, and packaged in a cabinet-style box made from old oak barrels.

No Age Statement (NAS) Whisky The aged whiskies of Japan have flown off the shelves since garnering prestigious awards over the last couple of years. But supplies are dwindling. In the meantime, Japan’s distillers are hard at work producing the finest NAS whiskies. Can a NAS stand up to a 12-, 15-, or 25-year old whisky? Broom’s opinion is that “It depends how good the NAS is!

There is a difference between age and maturity. Age is a number, and maturity is a character, which comes from the interaction between the cask and the spirit. In other words, you can have a

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25-year-old whisky, which hasn’t reached maturity, and you can have a 10-year-old, which could be over-mature.” “My advice is not to be led by the age, but by the taste, balance, complexity, and flavor. Not having an age statement allows the whisky maker a wider range of flavor opportunities picked from the arc of maturity than if he or she has to work from an age statement where the youngest component is the number, which will appear on the label.”

The Japanese Way Throughout the 17 years, Broom has been exploring the depths of Japanese culture and whisky making, there were many lessons to learn and surprises along the way. ºIn such a competitive market and with the growing demand for Japanese whiskies, I asked him what whisky distillers around the world can learn from the Japanese style and process: “Although this might sound glib, I believe that the Japanese make the best Japanese whisky in the world. The Scots make the best Scotch, the Irish the best Irish … and so on. In other words, they have all crafted their own style — a whisky that reflects place, climate, the palate of the people, and the manner in which they like to drink it. That’s what the book is about: what makes Japanese whisky ‘Japanese.’ I don’t think anyone would try to make Japanese style whisky elsewhere in the world, but they could (and do) share information about

The way of Whisky

Triple Highball Samboa Style

production, just as the Japanese distillers still learn from their colleagues around the world.” That’s what the book is about: what makes Japanese whisky ‘Japanese.’ “What I think could be taken on board is the ‘kaizen’ mentality of incremental improvement.

Japanese distillers are never happy. They always wish to improve their whisky and that can mean radically changing how it is made.

In the rest of the world, consistency is the main aim. I prefer the Japanese approach.” Triple Highball Samboa Style. Where does the future of Japanese whisky go from here? “Production capacity is indeed being increased and there are some distilleries reopening after years of silence (Mars Shinshu is a good example), while there are a number of brand new distilleries started up in the past couple of years. The future is good.” The future is exciting indeed, not just for fans of Japanese single malts, but also for NAS blends. I can also see the Highball becoming a trend, alongside cocktails that incorporate Japanese whisky in the mix. The Way of Whisky is a joy to read, a book you can dip into for inspiration about Japanese culture. Broom’s expert knowledge about Japanese whisky and his deep connection with the culture shine through. I can’t wait to visit Japan again and immerse myself in the “Japanese way.”

Dave Broom has been writing about spirits for the last 25 years and has won numerous awards. He authored Gin: The Manual and The World Atlas of Whisky, and two of his books — Drink! and Rum — each garnered him the Glenfiddich Award for Drinks Book of the Year. He was also bestowed the Glenfiddich Drinks Writer of the Year and the 2013 International Wine and Spirit Competition Communicator of the Year awards. Aside from writing about spirits, Dave is also actively involved in lecturing and designing in-house training courses for distillers.

The Way of Whisky: A Journey Around Japanese Whisky.

By Dave Broom

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T e q uilas F inos Receives Host of Honors

Fabrica de Tequilas Finos Receives Host of Honors At the Tequila & Mezcal Masters 2018, experts surprised the spirits industry by recognizing the superior quality of Fabrica de Tequilas Finos and awarding eight awards to outstanding Tequila brands, amongst them Rooster Rojo and Cenote.

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Tequilas F inos R eceives Host of Honors

At the annual The Spirits Business Tequila tasting competition, no other Tequila producer received so many awards, highlighting Finos’s strong position within the Tequila industry, with the brand coming out on top in similar awards competitions back in 2017.

“Our colleagues at Finos produce Tequila with the highest standards of quality to satisfy our customers and to be at the forefront of the Tequila industry. Our goal is to be one of the best pioneering and top quality Tequila production facilities in the world, and the competition results show that we are continuing on the right track,” says Seymour Ferreira, Chairman of the Board, Amber Beverage Group. Prizewinning brands are produced in Fabrica de Tequilas Finos, which is known for the high-quality products it manufactures. Since September 2016, the distillery has been operated by Amber Beverage Group. After The Spirits Business experts tasted Fabrica de Tequilas Finos’s frontliner in the Tequila category Rooster Rojo, they awarded the brand two Silver medals. “It means that our Master Distiller Arturo Fuentes Cortes had the right feeling – this Tequila possesses uncompromised quality and true Mexican authenticity and Rooster Rojo is definitely the brand that can represent the true spirit of Mexico,” concludes Seymour Ferreira. Overall, the jury awarded eight prizes to Fabrica de Tequilas Finos Tequila brands.

Fabrica de Tequilas Finos is a Tequila producer based in Tequila, Mexico. It is recognized by such brands as Don Camilo, Agave 99, Zapopan and Tonala Tequilas. The distillery is located in the town of Tequila, Jalisco – close to Guadalajara, Mexico and at the foot of Tequila Hill. Amber Beverage Group has been operating the distillery since September 2016. Amber Beverage Group operates internationally from its head office in Riga through its production and distribution companies in Russia, Mexico, UK and the Baltics. It is the Baltic region’s leading producer, distributor, logistics provider and retailer of alcoholic beverages. According to the group: “Amber Beverage Group is a holding company and the head office for SPI Group businesses in the Baltic States.

It was established on 24 October 2014 with the aim of creating a strong pan-Baltic organization bringing together our key brands, assets, and companies in order to further our ambition—to become one of the leading beverage companies in the Baltic and Nordic regions.”

“Amber Beverage Group unites over 1,450 employees in companies from the Baltics to Mexico. We are the leading producers of alcoholic beverages in Latvia and Mexico, with experienced distribution companies in Estonia, Latvia, and Lithuania, as well as a specialized retail chain of around 70 shops operating in Latvia and Lithuania and logistics services across the Baltics.” With such success at one of the industry’s top awards events, the company can surely look forward to an increased presence into 2018 and beyond as the Tequila sector shows no signs of slowing down.

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T h e F inest S pirits in N ew Yor k C ity

Finest Brandy Library

The Finest Spirits in NYC

Promising to raise the bar “one snifter at a time,” Brandy Library is an upmarket bar in the heart of Tribeca, New York City. This is where soothing spirits and exceptional service combine, which is why Brandy Library has been the destination of choice for many of NYC’s liquor lovers since 2004. Brandy Library is luxury liquor at its very best, headed by a French spirits expert, author, and businessman who created this business as a way of showcasing his passion to the world.

Flavien Desoblin | The Beginning Flavien Desoblin is the man behind the brand. Born and raised in Burgundy, France ’most famous for the rich, deep wine of the same name’ Desoblin has won awards for his excellence and his knowledge. He has also written two books on distilling and has diplomas and degrees in the fields of wines, spirits, and distilling.

Desoblin founded Brandy Library in 2004. It is located in Lower Manhattan, an area considered one of the most desirable in all of NYC, with a wealthy populace that craves quality and often embraces premium retailers like Brandy Library. Tribeca is home to countless celebrities, including Leonardo DiCaprio and Robert De Niro, and it’s also popular with successful entrepreneurs. As a result, there is no shortage of wealthy clientele keen to sample the high-end product on offer.

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Brandy Library Tribeca | Immersive atmosphere The aesthetics of Brandy Library is much like the drink from which it takes its name. It’s dark, it’s soothing, it’s warm, and it’s immensely pleasurable from the first sip to the last. There are expert servers and sommeliers on hand to guide you through the menu and explain the history, provenance, and tasting notes of the drinks, while the menu gives you access to the sort of fine liquors that are typically out of reach to the average consumer. The Brandy Library offers over 1600 spirits from all over the world; they also sell food.

They’re known for Gougeres gruyère cheese napoleons, a specialty from burgundy. But this is primarily a bar. Customers come here to sample a selection of finest liquors from an extensive menu, all of which is consumed within the cozy confines of the bar. Think of Brandy Library like a fine restaurant but with the world’s best liquors taking the place of Michelin Star cuisine.

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The F inest Spirits in New York City

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T h e F inest S pirits in N ew Yor k C ity

Pouring Cognac Brandy Library Their menu offers an extensive selection of spirits, wines, and cocktails. There is also a small sample of food designed to complement each drink. You can drop by for their dinner menu or for one of their seasonal menus, sampling a pre-selected assortment of food and drink over three or four courses. You can also simply choose your own food and drink, staying for as long as you want and enjoying as much or as little as you need.

Tasting Room Brandy Library | Learning experience Not only is Brandy Library a great place to unwind, to indulge, and to experience rare drinks, but it’s also a great place to learn. They offer classes on fine liquors, brandy tasting, wine tasting, and more. What’s more, they promise to provide an unbiased view. Producers, manufacturers, and marketing agencies are not involved during any stage, which means the customer gets an honest opinion and a guarantee that drinks are chosen because of quality and rarity. For the connoisseur, this is another chance to sample an unbiased selection of fine spirits. For the amateur drinker, this is the perfect opportunity to expand your knowledge of brown spirits. With a greater understanding comes a greater appreciation, so these classes are recommended to everyone who wants to become more acquainted with the world’s finest liquors.

“With greater understanding comes a greater appreciation.”

Flavien Desoblin

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The F inest Spirits in New York City

The Spirit Collection Bars like Brandy Library are a great way to sample the world’s oldest liquors without paying the full-bottle price. Of course, you can purchase by the bottle if you want, but the best way to enjoy Brandy Library is to order by the snifter, sampling the many great spirits on show and traveling a world of taste in one evening.

The Brandy Library menu includes the following aged spirits: Scotch: This drink is a favorite with many New York natives, and is said to be the drink of choice for top NYC chef Anthony Bourdain, as well as Manhattan-born Lady Gaga. Some of the best-blended scotch on the Brandy Library menu include a limited edition Johnny Walker Honour and a rare 15-year-old Usquaebach. Their single malt options include a snifter from the limited edition Devil’s Punch Bowl series by Arran, a 25-year-old Highland Park, a 30-year-old Jura, and a 41-year-old Ladyburn.

Cognac: In 2010, Desoblin was named “Cognac Personality of the Year.” This is a favorite drink of his, which is why there is such an eclectic offering of Cognac on the menu. This includes their own private barrel, which is 86 proof and 22 years old; a 1976 Chateau de Beaulon; an assortment of rare Courvoisier bottles; a 1968 Grosperrin; and some of the finest Rémy Martin bottles ever produced.

American Spirits: Desoblin understands quality and appreciates that you often have to travel a long way to find the very best spirits. But he is also keen to showcase the best spirits from the Americas, and there is no shortage of quality on offer here either.

The Brandy Library collection includes everything from dark, sweet, and sumptuous Caribbean rum, to light and spicy Mexican Mescal, to cozy Kentucky bourbon.

More: You will also find a large selection of Armagnac, one that is almost as diverse as their Cognac selection; an assortment of the finest Calvados; and an offering of Irish and Japanese whiskeys.

Make no mistake, Brandy Library is all about spirits; it’s all about quality; and it’s all about offering the best of everything. If this is your passion, then Brandy Library is like a soothing mirage emerging out of the chaos of the Big Apple that becomes a connoisseur’s oasis.

The Brandy Library 5 N Moore St, New York, NY 10013, Phone 212-226-5545

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T h e J ane Walk er E dition

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The J ane Wal ker Edition

Johnnie Walker Black Label:

The Jane Walker Edition Johnnie Walker is proud to unveil Jane Walker, the first-ever female iteration of the brand’s iconic Striding Man logo. The Jane Walker icon will debut on a special-edition offering of our awardwinning Black Label blend. Johnnie Walker Black Label The Jane Walker Edition will be available to Whisky fans nationwide beginning in March to coincide with Women’s History Month and International Women’s Day celebrations.

For more than a century, the Striding Man has been a Johnnie Walker icon and an important part of the brand’s history. While his look has had subtle changes over the years, he has always conveyed the brand’s unique point of view and symbolized moving forward. As a brand that has stood for progress for nearly 200 years, Johnnie Walker is proud to take this next step forward by introducing Jane Walker as another symbol of the brand’s commitment to progress. Women have played a significant role in the brand’s history dating back to 1893, when John Walker & Sons purchased the Cardhu distillery from Elizabeth Cumming.

Cardhu is one of the single malts that comprises Johnnie Walker Black Label and is considered the heartbeat of the blend. Elizabeth Walker, the wife of founder John Walker, was also fundamental to the creation of their own blended Whisky, working alongside John and their son Alexander in the original Walker grocery shop. Today, nearly 50 percent of the brand’s 12 expert blenders are women, with female leadership across marketing and C-Level executives. “Important conversations about gender continue to be at the forefront of culture and we strongly believe there is no better time than now to introduce our Jane Walker icon and contribute to pioneering organizations that share

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T h e J ane Walk er E dition

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The J ane Wal ker Edition

our mission,” commented Stephanie Jacoby, Vice President of Johnnie Walker. “We are proud to toast the many achievements of women and everyone on the journey towards progress in gender equality.”

To support this effort as part of Keep Walking America, Johnnie Walker will be donating $1 for every bottle of the Jane Walker Edition made to organizations championing women’s causes, with a total donation of up to $250,000, including a donation of $150,000 to the Elizabeth Cady Stanton and Susan B. Anthony Statue Fund and its Monumental Women campaign. Monumental Women, a nonprofit dedicated to creating a monument honoring America’s women suffragists in New York City’s Central Park, where there are 23 statues of historical figures but not one honoring a real woman. Johnnie Walker is proud to support this incredible organization on a historic initiative that will make public representations of important women and people of all backgrounds a reality in the future.

“We are here to move history forward. Our project honors Stanton and Anthony as well as all the women who fought for the largest nonviolent revolution in the history of this nation, when over half the population won the right to vote. It’s an instant history lesson. But most of all, it’s about completing the journeys toward justice of the valiant women who came before us and achieving the full equality for women that they were denied. Monumental change is coming. We thank Johnnie Walker for their support and recognizing the importance of Women’s History,” said Pam Elam, President, Elizabeth Cady Stanton and Susan B. Anthony Statue Fund and its Monumental Women Campaign.

The introduction of the first-ever female brand icon and the Jane Walker Edition bottle represent Johnnie Walker’scommitment to inspire and champion the diverse communities moving our country forward. In addition to celebrating historic female figures through the support of Monumental Women, Johnnie Walker will also celebrate the next generation of female leaders by donating a portion of Jane Walker Edition proceeds to She Should Run, who are dedicated to inspiring women to run for office. Johnnie Walker Black Label The Jane Walker Edition will be available nationwide starting March 2018 wherever fine spirits are sold, with a suggested retail price of $34.00 (750 ml/bottle, 40% ABV). Johnnie Walker is the world’s number one Scotch Whisky brand, enjoyed by people in over 180 countries around the world. Since the time of its founder, John Walker, those who blend its Whiskies have pursued flavor and quality above else.

Six generations of skilled Master Blenders have pioneered and crafted bold new flavors that have transformed a small Scottish grocery store business, founded in 1820, into an international Whisky business selling stylish, authentic, and iconic blends.

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Glen Scotia to Offer Worldwide Grand Tour Award-winning distiller Glen Scotia is to stage a tour that will enable Whisky fans around the world to experience the essence of Campbeltown – Scotland’s smallest Scotch-producing region.

The Glen Scotia Grand Tour kicks off in London in March before being rolled out internationally to countries including the US. It aims to transport Whisky lovers to the Glen Scotia distillery on the Mull of Kintyre and replicate the experience of visiting the distinctive Campbeltown Whisky region. Attendees will be fully immersed in the Campbeltown environment via an interactive pop-up event reproducing the sights of the Glen Scotia distillery and the surrounding, seaside town. The 60-minute experience begins with Whisky-based cocktails and canapes, inspired by local producers, in the Victorian-themed Distillery Manager’s office.

Next guests will experience Glen Scotia’s dunnage warehouse, tasting a variety of expressions from the independent distiller including a Whisky exclusive to the Glen Scotia Grand Tour.

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Glen Scotia G rand Tour

Each space has been carefully designed for an authentic experience with windows looking out on to the Kintyre Peninsula. The Victorian-themed room exudes the classic style of the era, and the furniture and artifacts have been hand-chosen to create a comfortable and inviting atmosphere. In the dunnage warehouse guests will find original Whisky barrels from the Glen Scotia Distillery, and will sample drams straight from the cask. During the experience, attendees will be transported to the coastal town through virtual projections which will light up the surrounding walls. The Glen Scotia distillery, which has a history dating back to 1832, is located in Campbeltown, on the Kintyre Peninsula. In the Victorian age Campbeltown, which is the smallest and one of the most remote of Scotland’s five Scotch Whisky producing regions, was known as the ‘Whisky capital of the world’ and home to more than 30 distilleries. Today Glen Scotia is one of just three surviving local distilleries. Its award-winning Whiskies are known for their distinctive maritime influence and are representative of the traditional Campbeltown character.

Iain McAlister, Distillery Manager at Glen Scotia, said: “We are the first to admit that Campbeltown isn’t the easiest to get to, but when Whisky fans visit Glen Scotia they are deeply impressed by our Whiskies and the unique character of the region. Our Glen Scotia Grand Tour will allow Whisky lovers to share that sense of discovery and experience the lure of Campbeltown for themselves.” Scott Dickson, Marketing Manager at Loch Lomond Group said; “Glen Scotia had been quietly producing exceptional single malts for more than 150 years and the Grand Tour is part of our ongoing strategy to put this special Campbeltown single malt Whisky firmly on the map. “This global experiential activation represents a major investment for Glen Scotia and will increase the visibility of the brand in markets worldwide. Campbeltown is known for producing some of the finest single malt Whiskies and we are excited for consumers to experience the region for themselves.”

Iain McAlister, Distillery Manager at Glen Scotia

As well as learning more about Glen Scotia’s Whiskies, history, and heritage, those who attend the event will be in with a chance to win a trip to the distillery to experience the region for themselves.

The Glen Scotia Grand Tour will take place from Thursday 15 to Saturday 17 March 2018 at the Wine Pantry in Borough Market, London. Sessions last 60 minutes with multiple sessions each day.

Attendees must be 18 years old or over. The Glen Scotia Grand Tour follows a resurgence of the brand, which has been owned

by Loch Lomond Group since 2014. Glen Scotia’s new ranges are available across a number of global markets and the brand recently launched its travel retail range in the UK comprising Glen Scotia 1832 Campbeltown and Glen Scotia 16-Year-Old.

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15 milliont h barrel of Bourbon

Jim Beam Celebrates 15 Millionth Barrel Jim Beam Bourbon is celebrating as the brand continues to set standards in the industry, filling its 15 millionth barrel of Bourbon since the end of Prohibition. The milestone barrel — a first for Kentucky distilleries — was personally filled and sealed

by Seventh Generation Master Distiller Fred Noe and his son Freddie Noe, Eighth Generation Beam Distiller, at the brand’s flagship distillery in Clermont, Ky. “Fifteen million is a big number, but we’re a big Bourbon,” said Fred Noe. “When Jim Beam, my great-grandfather, filled his first barrel of Whiskey at our Clermont distillery after Prohibition, I doubt he would have predicted that one day we would be a brand known and enjoyed the world over.”

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15 milliont h barrel of Bourbon

Jim Beam Celebrates 15 Millionth Barrel The historic milestone, achieved less than two years after the filling of Jim Beam’s 14 millionth barrel - the shortest period of time between milestone barrel fills - serves as a testament to the continued global Bourbon boom. The growing momentum can be attributed to continued strong sales spurred by rising global demand and the excellent performance of the entire Jim Beam portfolio across the United States, Europe, and Southeast Asia. “We’re reaching these milestones faster and faster,” said Craig Christenson, vice president global marketing, Jim Beam. “From Russia and Germany to Japan and China – not to mention the United States where Jim Beam is gaining substantial market share, Bourbon has become the spirit of choice around the world and we’re happy to oblige them by making more.

We’re the first to reach 15 million and we’re not slowing down.” The 15 millionth barrel, signed by employees at

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the company’s Clermont, Boston and Frankfort plants, will join the nearly 2.3 million barrels of Bourbon currently aging in Jim Beam’s rackhouses across the Commonwealth. It will be stored inside the distillery’s historic rackhouse D, a nine-story warehouse rebuilt

by Jim Beam after Prohibition on the Clermont distillery grounds.

The rackhouse is open to visitors as part of the Jim Beam American Stillhouse tour. According to the Kentucky Distillers’ Association, Bourbon is now an $8.5 billion state industry, supporting more than 17,500 jobs and generating more than $1.8 million in tax revenues annually. At one time known for one primary product, the iconic Jim Beam portfolio now offers a wide range of award-winning expressions.

Jim Beam has continued to expand its operations in Kentucky, fueled by a commitment to innovate and meet surging glob

15 milliont h barrel of Bourbon

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

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O ld P ulteney Scoop Top Pri z e

Old Pulteney Scoop Top Prize Old Pulteney 25 Years Old has picked up a Gold accolade in the Scotch Highlands ‘21 & Over’ category at the prestigious World Whiskies Awards 2018. The Single Malt Scotch Whisky, released in October 2017, fought off stiff competition from other Scotch Highland Whiskies to take the Gold honor at the awards. The World Whiskies Awards, now in its 11th year, is a global celebration of the very best in all internationally recognized styles, awarding and promoting the world’s best Whiskies to consumers and the trade across the globe. This year, the competition received entries from over 20 countries, which were judged by over 50 international judges.

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Old Pulteney Scoop Top Prize

Glimmering bronze in colour, Old Pulteney 25 Years Old contains mature and fragrant flavour notes. The expression opens with heavy spices and dark chocolate which effortlessly lead to rumsoaked raisins and lime honey, punctuated with clean notes of orange peel and baked apples. The flavour is firmly anchored in bitter chocolate and creamy vanilla with hints of toffee sweetness and crisp overtones of fresh lemon and coconut. The finish is long and spicy with a notes of dried fruit cake and exotic wood, each dram reflecting its expert craftsmanship with a rich and satisfying taste. Aged at its own steady pace and sheltered from a fast-changing world, the elegant whisky began its journey in ex-bourbon American oak barrels for 22 years before adopting its spicy sweetness, depth and colour from ex-oloroso Spanish oak butts before reaching its premium age of 25. All throughout, this expression is matured in the invigorating sea air of Wick.

“This is a fantastic accolade for Old Pulteney 25 Years Old. We’re thrilled the expression has won a Gold award having only been released late last year. We’ve worked incredibly hard to create

another expression in the Old Pulteney core collection that lives up to the expectations of the others and it’s with great pride that we can announce this whisky is another award winner in our growing portfolio.” Old Pulteney is one of the world’s finest and most distinctive single malt Scotch whiskies. Known as the ‘Maritime Malt’, it is crafted in the windswept coastal town of Wick, home to the Pulteney Distillery which is one of the most northerly on the Scottish mainland.

The distillery was established in 1826 in the heart of ‘Pulteneytown’, the town created to house fishermen during Wick’s famous herring boom which drew a fleet of over 1000 boats and 7000 workers to this remote and rugged harbour. International Beverage Holdings was established in 2005 as the international arm of ThaiBev, one of South East Asia’s leading alcohol beverage companies. With a network of regional offices in Asia, Europe and North America, the company is responsible for the production, sales, marketing and distribution of a portfolio of premium global brands in over 80 countries and territories.

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Conviction Bourbon Expands Operations

Conviction Small Batch Bourbon is distilled, aged and bottled by Southern Grace Distilleries in an old NC prison. The first bottles were released November 2017. The barrel strength bourbon has won multiple gold medals including a double gold and is now distributed well beyond North Carolina.

In less than six months, Conviction Small Batch Bourbon has already expanded from NC, SC and Washington, DC to LA, OK, CT, NJ and southern IL. “We are so pleased to now be distributed outside the Carolinas,” said Southern Grace Distilleries CEO Leanne Powell. “Getting the first order was thrilling, but the reorders are telling us that customers truly love Conviction.” Conviction Small Batch Bourbon is aged in 10 and 15-gallon barrels for eight to twelve months in a prison dorm built in 1927.

It won double gold at the Fifty Best Bourbons competition in NYC and was recently featured at the New Orleans Bourbon Festival. Reviews have been very good.

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Conviction Bourbon

The Whiskey Reviewer said, “On the nose, this young bourbon was full of raw oak, vanilla fudge, and chocolate–covered cherries. It was, on the whole, very candy-ish, and a lovely ensemble of aromas for any Whiskey, but especially for one with only 8 months in the barrel. Breaking it with ½ teaspoon of water brought out some caramel in the chocolate tones as well as some very low grassy notes. The mouthfeel was bold, at the roof of the mouth and front of the tongue. The finish was of leather and coffee. And more coffee, with dark burnt sugar and bundt coffee cake. It was an unusual finish and fairly long. This young bourbon, straight out of ‘Whiskey Prison,‘ is a very nice sipper.” Southern Grace Distilleries, known as Whiskey Prison, was founded in 2014 and is located in a former North Carolina state prison in Cabarrus County, NC, located about 25 minutes northeast of Charlotte. Southern Grace Distilleries is the first distillery in the US located in a former prison. According to Southern Grace Distilleries: “We’re pleased to announce that Southern Grace Distilleries has released our first bourbon and it has been awarded a gold medal at the Micro Liquor awards and a DOUBLE GOLD medal at the Fifty Best Bourbon Competition in New York City.” “It was distilled and aged right here at our distillery at the former North Carolina prison that operated from 1929 until 2011. It is the first bourbon to ever (legally) be aged behind bars. Come visit our barrels behind bars and learn how we make our award-winning spirits. It was awarded a gold medal for taste at the MicroLiquor Spirit Awards. The first review of Conviction is in.” Back in November of last year, Old Liquors Magazine reported on the release of Conviction Bourbon and now with these latest accolades, it appears that the Carolina Whiskey is going from strength to strength and quickly making a name for itself across the United States. It will be interesting to see how this innovative, unique brand continues to grow over the coming months and years.

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M eet t h e F irst Bugatti Superyac h t

Meet the First Bugatti Superyacht A Dream Machine Like No Other The luxury industries are difficult to define at the best of times. However, if one was to attempt to define them, it would most probably be best served by a sense of constant betterment; by the idea that there is no such thing as “too much�, that limits of beauty, elegance, and often outrageous decadence exist to be overcome, and that there will always be a demand for more style, more substance, and more innovation.

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M eet the F irst B ugatti Superyacht

The success and wonderment that the Niniette 66 has achieved means, of course, that this is merely to be the first chapter in a series of superyachts This certainly seems to be the concept behind the Bugatti Ninette 66—the first in what is to be a line of highly fascinating, deeply elegant, and paradigm-busting Bugatti superyachts. A thing of rare beauty, the Niniette really does look exactly what you’d imagine a Bugatti yacht to look like: a floating Veyron, boasting those distinctively seductive curves, and the visible suggestion of awesome power lurking beneath that smooth and flawless surface.

Crossover Appeal That Bugatti has decided to steer its way into the superyacht market doesn’t come as much of a surprise. If anything, it’s surprising that it took them until 2017 to really take the notion seriously. CEO Wolfgang Dürheimer once claimed that the “average” Bugatti owner (if indeed the word “average” could be applied here) possesses 84 other cars, two private jets… and a superyacht. The thinking was—we can imagine—that if such a person does have a hankering for their own aquatic craft, why not one built by Bugatti?

They’re in good company, though. The luxury market in 2018 is being dominated by crossovers, as luxury brands are teaming up with their peers in order to get their foot into different yet complementary industries. The dynamic between the high-end car market and the superyacht scene is, if anything, the most natural of these crossovers: Both supercars and superyachts are defined by their barrier-breaking innovations, their ambitions to reach the zeniths of comfort, extravagance, and power. Aston Martin’s AM37 powerboat became a runaway success, and Porsche also launched their (literal) flagship last year in the shape of the GTT 115 Hybrid Yacht.

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M eet t h e F irst Bugatti Superyac h t

A thing of rare beauty, the Niniette really does look exactly what you’d imagine a Bugatti yacht to look like It would be fair to say, however, that the Porsche and Aston Martin efforts—despite being deeply impressive in their own rights—don’t quite manage to achieve the same level of sheer aweinspiring wonder that Bugatti has managed to hit. The Niniette isn’t just a superyacht with a Bugatti badge whacked onto the helm… it’s a natural extension of what Bugatti does best, and there’s no way on earth that this vessel could have been made by any other brand. The signature colors, the sweeping lines, the balance of ferocity and sophistication; it’s an incredible feat of engineering and design, and there’s little doubt in the superyacht industry that this boat is going to be a significant point of inspiration for other brands to follow.

An Ideal Partnership Of course, the Niniette wasn’t a solo venture by Bugatti—even for a brand as ambitious and innovative as this one, to create a yacht without calling in the experts would be a step too far. Bugatti reportedly spent a significant amount of time considering which boat designer to work alongside, and eventually settled on the very sensible choice that was Palmer Johnson. This is a boat builder par excellence and one which has dominated the luxury end of the industry since the 1970s, completing such legendary vessels as the 65-meter Lady M, the 48-meter Khalilah, and earlier successes like The Pearl back in the ’90s. With their peerless panache, eye for detail, and reputation for sheer bravery and gusto when it comes to bold new designs, the announcement that Palmer Johnson and Bugatti were to work together had the yacht industry salivating with anticipation.

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M eet the F irst B ugatti Superyacht

That Bugatti has decided to steer its way into the superyacht market doesn’t come as much of a surprise According to all accounts, the construction process was relatively smooth, with design teams from both Bugatti and Palmer Johnson being in clear agreement from the start on what the Niniette 66 was going to be all about. The idea from the beginning was to bring iconic Bugatti cars like the Veyron and the Chiron into the sea, to explore the concept and the bodywork of those vehicles, and approach every aspect of the shipbuilding with the shape and “feel” of the car as a starting point. It was to feel ultra-modern and yet familiarly vintage at the same time and to combine speed and lightness with a quiet menace, a sense of solidity. To say it was a roaring success on all fronts would be something of an understatement indeed.

Power and Design The Bugatti Niniette 66 is made almost entirely from carbon fiber—something less common than you might imagine in the world of superyachts. However, there’s a clear reason for this… and that’s speed. It would be unimaginable for this supercar brand to get involved with a vessel which doesn’t pack a major punch when cutting through the waves, and the Niniette 66 has a top speed of 44 knots, thanks to the V8 engines it is packing. That’s a blisteringly high speed for moving across the open water, and yet forthcoming models from the partnership are claiming to be able to smash even that remarkable velocity.

Of course, much of the interest in this dream machine is directed toward what lies beneath that beautifully shaped hull. Superyacht interiors are rarely anything less than fascinating, as they give top designers a real challenge: How does one work in a relatively confined space, pile in the luxury and distinctiveness, and put your own stamp on the interior design of these vessels? As one might expect, the Bugatti Niniette 66 does not disappoint when it comes to the living and leisure quarters within: it boasts a fire pit for cozy evenings, an Italian marble bathroom, a Champagne bar for entertaining guests, and an on-board jacuzzi, too. That’s just the basics, though—as with all Bugatti releases, the amount of scope for personalization and modification is enormous, and their website currently allows you to configure your own Niniette and explore the options available. If money is no object, the possibilities of what you can do with this boat are almost endless.

What’s in a Name? If you’re curious about the name of this new vessel, you wouldn’t be alone— quite a few people have raised their eyebrows at this decidedly feminine and “cute” moniker which feels a world apart from the quasi-mythological names usually chosen by Bugatti. However, the name “Niniette” actually harks back to an interesting chapter in the Bugatti story. Back in the 1930s, the brand was commissioned by Prince Ruspoli to build a speedboat. Founding father of Bugatti, Ettore Bugatti, delivered the speedboat… and named it after his young granddaughter, Niniette, who loved to be on the water. The fact that this name has returned with the brand’s first dedicated seaworthy vessel is really rather lovely.

The success and wonderment that the Niniette 66 has achieved means, of course, that this is merely to be the first chapter in a series of superyachts and an ongoing partnership with Palmer Johnson.

The yachting industry has proven itself to be incredibly robust and recession-proof, and also highly appealing to a new generation of super-rich adventurers, meaning the demand is expected to rise and rise. Already, two more yachts are in development—30 versions of the PJ 48 Niniette and PJ 63 Niniette have been pre-ordered—with a contract valued at $40,000,000. With figures like that and the near-universal praise this partnership has brought about, it’s clear the voyage of Bugatti as a yachting brand is just getting started.

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Sagamore Spirit Welcomes Travel Channel to Maryland Sagamore Spirit, the award-winning Maryland-style rye that is leading its home state’s Whiskey distilling revival, recently hosted a very special guest: Jack Maxwell, host of Travel Channel’s “Booze Traveler,” and introduced him to Maryland-style rye and the spirited charms of Charm City. It was all captured on film, as part of an episode on Maryland’s adult beverage charms that aired on March 26, 2018.

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award- winning Maryland-style rye

Jack combines the best of cocktails and travel as he ventures around the world discovering cities and the drinks that help define them. He recently took his mission to Baltimore where he visited the worldclass Sagamore Spirit Distillery and got a firsthand taste at what, and who, makes the city’s famous Maryland-style rye. Sagamore Spirit President Brian Treacy hosted Jack for an immersive introduction to Maryland’s rich rye-making history and how Sagamore Spirit is helping usher in the state’s second era of Whiskey. They shared a taste of 115-proof cask strength Whiskey straight from the barrel, bonded over Sagamore Spirit’s famous Black-Eyed Rye cocktail, and discussed how the Whiskey maker is on a mission to put Maryland back on the map when it comes to great tasting spirits. “It’s always a pleasure to host someone with a true appreciation for Whiskey—and where it comes from,” said Brian Treacy of the visit. “Baltimore was once the epicenter of Whiskey distilling and thanks to visitors like the Booze Traveler, we’ll help bring it back, bottle by bottle.”

The Travel Channel reaches more than 95 million households across the U.S. Booze Traveler is now in its fourth season and airs Mondays at 9 a.m. You can watch the full Chesapeake Bay episode on YouTube or TravelChannel.com.Sagamore Spirit opened its award-winning five-acre waterfront distillery campus in Baltimore in April 2017.

Since then, over 8,000 guests have visited the campus and tasted the brand’s 15-time award-winning rye Whiskies. Each batch of Whiskey is made with pure spring-fed Maryland water. The distillation team blends two different rye mash bills – a high rye and a low rye – and then adds limestone-filtered spring water transported 22 miles from Sagamore Farm, to create an 83 proof Maryland-style rye Whiskey.

100 percent of Sagamore Rye is cut to proof with this distinct water.

Sagamore Spirit also offers a Cask Strength Whiskey that is 112 – 114 proof. Sagamore Spirit is committed to putting Maryland back on the map as the premier distiller of Rye Whiskey.

According to Sagamore Spirit: “We are proud to call Baltimore our home and since April 2017, have been distilling and aging our proprietary straight Rye Whiskey from our distillery on Baltimore’s waterfront. It takes 4 years to get to the perfect taste so stay tuned!”

“But we wanted to share our Maryland-style rye Whiskey before our distillery was built. So we asked our friends in Indiana to distill our two different proprietary mash bills for us. They make great Whiskies out there and we couldn’t be prouder of the product. Once the Whiskey is aged, it’s shipped to our Maryland distillery in barrels and our distilling team proofs it with Sagamore Farm spring water, before hand-bottling and labeling each one.”

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Perfect Classic Paris Bistro JosÊphine Chez Dumonet in 6th Arrondissement Charming ambience, delicious food, impeccable service make this place stand out PARIS – The quest to find the perfect, classic Paris bistro can consume some people for their entire lives, like Captain Ahab in search of his fabled white whale or Goldilocks looking for just the right bed for a nap after wandering in from the forest.

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Paris B istro J oséphine Chez Dumonet

But there’s no mistaking you’re someplace special the moment you walk into Joséphine Chez Dumonet Some bistros can be too touristy. Some can be too experimental.

Others might be too tied down by tradition. Even where the bistro’s located can be an endless source of debate. Fans of Paris’s bohemian Left Bank versus the city’s more restrained Right Bank all have their supporters and detractors who insist their side of the Seine is the “real” Paris. And even getting people to agree on what makes a bistro a bistro can be a challenge sometimes. Is it just about the food? Or is there more to it? What separates a bistro from a brasserie or a restaurant? More on that in a bit. Then, of course, there’s the business side of the issue. Even some of the best French bistros in Paris close, no matter how beloved they might be by some people. Tastes change. Neighborhoods change. Chefs retire. But there’s no denying the enduring appeal of the classic French bistro in intimate surroundings featuring impeccable food at reasonable prices. There’s a scene early on in the charming 2013 film Le Weekend when the two, older main characters return to Paris to celebrate their 30th wedding anniversary. Played by

Lindsay Duncan and Jim Broadbent, the couple sets out in search of that elusive, perfect, classic French bistro. Duncan quickly dismisses one restaurant after another after briefly looking inside or glancing at the menu in the window. Too big. Too pricey. Too empty. Too touristy. Too stuffy. Then, just when you think they’ll never actually find such a restaurant, Duncan’s eyes light up as she stops in front of a curtained restaurant on a quiet, one-way street. Moments later, they’re seated inside at a small wooden table covered with a simple, white tablecloth. Watching the film a few years ago, I instantly sat straight up, recognizing the creamcolored walls, the Art Nouveau mirrors, and the wooden coat rack near the small, curved bar located near the front half of the restaurant sure to seduce even the most jaded Parisians. Joséphine Chez Dumonet. Even writing those words brings a smile to my face.

This award-winning bistro (often simply called Chez Dumonet or Joséphine depending on who you’re talking to) more than lives up to its title as one of the best classic French bistros in Paris. It

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consistently exceeds expectations with its fantastic food, gracious service, charming ambience, and lively surroundings. And even getting people to agree on what makes a bistro a bistro can be a challenge sometimes. That’s why legions of food lovers return to Joséphine Chez Dumonet again and again, year after year—to savor this French classic in all its Gallic glory. No wonder it’s been named one of the best classic bistros in Paris by Bon Appétit, The Guardian, Condé Nast Traveler and Eater.com.

History of the bistro in Paris The word “bistro” literally means small restaurant. In France, the word “bistro” originally referred to small restaurants that served affordable, homestyle meals.

The word “bistro” has been around since the late 1800s when it first used to describe such restaurants in Paris. Around the same time, the word “brasserie” came into use in France as well. Like bistros, brasseries are casual French restaurants. So what’s the difference? Originally, many brasseries brewed their own beer.

“Brasserie” means brewery in French. As a result, many brasseries used to serve their own beer and simple, straightforward food.

Nowadays, it’s often hard to tell a brasserie from a bistro in Paris.

And around the world, many restaurants, big or small, use the word “bistro” to describe a whole host of restaurants that serve a wide range of food and alcohol. It consistently exceeds expectations with its fantastic food, gracious service, charming ambience, and lively surroundings. But there’s no mistaking you’re someplace special the moment you walk into Joséphine Chez Dumonet in Paris’s understated Saint-Germain neighborhood in the 6th Arrondissement on the Left Bank side of the city.

History of Joséphine Chez Dumonet Opened in 1898, the restaurant was originally named Joséphine. When the Dumonet family took over the restaurant decades ago, they kept the name Joséphine and simply added Chez Dumonet out of respect for the bistro’s loyal clientele. The Dumonet family continues to own and operate this classic French bistro, which is open on weekdays for lunch and dinner. (Like many great Parisian restaurants, Joséphine Chez Dumonet is closed on Saturdays and Sundays.) Jean-Christian Dumonet is the third-generation chef of the Dumonet family who

Charming ambience, delicious food, impeccable service make this place stand out

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Paris B istro J oséphine Chez Dumonet

runs the restaurant and its kitchen. And if numerous visits to this Paris bistro over the past six years are any indication, the Dumonet family consistently does their best to uphold the traditions that have made this bistro one of the most beloved restaurants in Paris.

Elegant, understated ambiance So many French bistros around the world try so hard to create an old, lived-in look to their restaurant—the reproductions of old Parisian posters, perhaps a few lamps from a flea market scattered around, or maybe a coat of dark red paint applied to the walls. At Joséphine Chez Dumonet, they don’t have to pretend. The restaurant looks and feels old-fashioned because it is—from its yellow tin ceiling to its geometric tiled floors, antique mirrors, playful drawings, and nautical-themed posters scattered on the cream-colored walls above the dark wood paneling. And to make the restaurant feel even more intimate, a cut-glass wall divides the restaurant into two, even smaller spaces. Joséphine Chez Dumonet strikes just the right balance and doesn’t look like some old, tired bistros where it’s obvious the restaurant’s glory days took place long ago.

This bistro feels vibrant and alive and always looks neat and tidy and ready for the next wave of customers.

Impeccable, comforting service But being a great Parisian bistro isn’t just about the looks or even the food. It’s the people who work there who make the difference. And at Joséphine Chez Dumonet, all the waiters seamlessly make everyone feel like a regular. Many of the well-dressed servers have worked there for years, which provides a continuity in service and atmosphere.

They also know just how to make you feel at home right away.

Soon after you sit down, your waiter will often appear at your table with a complimentary glass of white wine, fresh-baked bread, and butter so rich and creamy, you could eat it by the spoonful for dessert. And throughout the meal, the waiters work briskly and efficiently without being rude or rushing you through your meal.

Nothing about their service feels forced and you always feel like they’re happy to have you in their restaurant.

Classic, beloved dishes In order to truly be considered one of the best bistros in Paris, the food needs to be truly outstanding. And from start to finish, Joséphine Chez Dumonet consistently delivers a wide range of classic French favorites impeccably prepared. If you’re going to Joséphine Chez Dumonet with a friend—and you should!—I recommend splitting an appetizer. The portions here can be quite large. The house duck foie gras makes for an

excellent starter. But I also know people who plan entire vacations to Paris around the herring appetizer served here. Some of the best main dishes at Joséphine Chez Dumonet include duck breast with green pepper sauce, Beef Bourguignon with tagliatelle (a type of pasta), and pigeon. But my two personal favorites are grilled Chateaubriand and the Côte de Bœuf with Béarnaise sauce.

Both tender cuts of beef rival meat served in some of the best steakhouses.

Save room for dessert But perhaps the most important thing to remember when eating at Joséphine Chez Dumonet is to order your dessert at the start of the meal. That’s because this bistro makes one of the best Grand Marnier soufflés in Paris. Light and airy, creamy and divine, it’s the perfect ending to a delicious meal.

I’ll never forget watching a waiter at Joséphine Chez Dumonet gently wake up an older patron napping at his table when his soufflé arrived by simply placing his hand on the man’s shoulder.

The gesture was so polite, so understated, so kind, and everything you would expect at one of the best classic French bistros in Paris.

Joséphine Chez Dumonet, 117 Rue du Cherche-Midi, 75006 Paris, France. Open Monday to Friday, 12:30 p.m. to 2:30 p.m. and 7:30 p.m. to 10:30 p.m.

Reservations recommended - No website - Phone: +33 1 45 48 52 40

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M eet t h e F irst Bugatti Superyac h t

Chicago Welcomes Eau Claire Distillery Products Eau Claire Distillery, Canada’s premier craft distillery, today announced its official launch into Chicago markets. Previously available exclusively in New York, Florida and Canada, Eau Claire’sdistinguished Parlour Gin and Prickly Pear EquineOx spirits can now be purchased in bars, restaurants, liquor stores and organic markets within the Greater Chicago Area.

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Eau Claire Distillery Products

Eau Claire recently conducted a survey of Chicagoland imbibers and found that 76 percent of respondents would drink more craft spirits if available to them. Additionally, if craft spirits were available in bars and restaurants, 67 percent of respondents said they would prefer them over other brands, placing craft spirits ahead in competition with major liquor brands. Eau Claire’s grain-to-glass approach combines regionally-sourced ingredients and artisanal distilling methods to produce rustic yet refined spirits that are sure to satisfy Chicago’s craving for craft liquor and creative cocktails.

“Despite being an urban mecca, Chicago has demonstrated a strong demand for farm-to-glass products and artisanal methods,” said founder of Eau Claire Distillery, David Farran. “We’re delighted to share our award-winning craft spirits with Chicagoland’s distinguished imbibers looking for storied spirits from seed to sip.” Eau Claire’s award-winning craft spirits are made with pure Rocky Mountain water and the highest quality barley in the world, just outside of Calgary, Alberta. The distillery’s traditional agricultural methods have garnered the interest of key organic markets in Chicago. Eau Claire’s Parlour Gin and Prickly Pear EquineOx can now be found in Whole Foods and Pete’s Fresh Markets across Chicago, Provisions Uptown as well as Sugar Beet Co-Op.

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Eau C laire D istillery Products

In Illinois, Eau Claire’s spirits are distributed by H2Vino. The distillery also has a partnership with BigFish, a mobile-based eCommerce platform that sells spirits online throughout the state.

BigFish is free to download from Apple’s App Store and Google Play. Eau Claire spirits are also available for purchase and cocktail enjoyment in these local establishments. “We are really excited to be working with Eau Claire Distillery,” said David Thomas, Managing Partner of H2Vino. “Their products are a great fit for consumers who want a quality product with an exciting story made from top ingredients. We look forward to introducing our customers to this exciting brand.” “As a craft cocktail bar and boutique retail business, being able to provide our clientele high quality and ‘off the beaten path’ spirits allows us to provide our customer base with an experience that they may not find elsewhere,” said Erik Archambeault, Owner of Chicago establishments Rogers Park Social, Provisions and Provisions Uptown. “The quality of these spirits speaks volumes to the passion which goes into their production and is passed along to the consumer in a unique form.”

More on the Eau Claire Spirits now available in Chicago: Parlour Gin is a London-style dry gin that augments more traditional gin botanicals, creating a juniper berry-induced dryness, but with unique hints of rosehip, Saskatoon berry, coriander, lemon, orange, mint and spice. It’s dry with a harmonious texture and smooth finish. Parlour Gin is distilled with a selection of special botanicals that gives it delicious, unique flavor notes. Prickly Pear EquineOx is a distillation of the essence of Alberta – blue skies, mountain-fresh water, prairie grain and distinctive ingredients like the prickly pear cactus. This smooth and flavorful spirit defies comparison, though it could be described as a sweet, barley-based alternative to gin or vodka.

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Eau Claire’s Parlour Gin and Prickly Pear EquineOx have received numerous accolades both in North America and globally.

● ● ● ● ● ● ● ● ● ● ● ● ●

New York World Wine & Spirits Competition 2017 – Silver SIP 2017 Consumers Choice Award SIP Awards 2017 Best of Class – Platinum SIP Awards 2017 – Silver San Francisco World Spirits Competition 2017 – Gold San Francisco World Spirits Competition 2017 – Bronze The Fifty Best 2017 Best Gin – Gold American Distilling Institute Award 2017 – Bronze Distilled Competition 2017 – Silver The Fifty Best 2016 – Double Gold San Francisco World Spirits Competition 2016 – Silver New York World Wine and Spirits Competition 2016 – Silver SIP Awards 2016 – Platinum

Devoted to hand-crafted, artisanal and fine sipping spirits, Eau Claire Distillery is Canada’s premier craft distillery located in Turner Valley on the touristic Cowboy Trail, not far from Calgary, Canada. Made using ingredients harvested from farms in Southern Alberta, Eau Claire Distillery’s offerings have set the bar for Canada’s most exceptional spirits.

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Craft of the Cask How to Make or Break Whiskey Aging with the Barrel As Whiskey has resurfaced as one of the hottest, fastest-growing spirits, it seems that casks and barrel-aging itself has grown almost exponentially on top of that: barrel-aged beer and barrel-aged mixed cocktails are now more the norm than not, almost as if it is a new craft standard.

But how much can simply sitting in a cask really do for the drink?

It’s a nice value-add, sounds good in a name, or creates a nice rich, golden tint—something to make it seem a bit more complex or refined. As it turns out, however, it’s really not that simple: The cask is an expensive, absolutely critical component to properly lead a Whiskey to its best form. It’s the make-or-break. Indeed, the type

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of cask and all of its metrics are crucial, so much more so than the age of a Whiskey. While there might be a status or “wow” factor surrounding the sight of a 30-year-old label, that by no means equates to twice as good—let alone any better, if not worse—than the 15-year label next to it. Put simply, if it wasn’t aged properly for 30 years, it could very well be entirely undrinkable. So how do the

The craft of the cask

creators of the craft so carefully select their casks? As the nuance of choice could reach far deeper than most of us have time to read on, we’ll take a look at the four major considerations that ultimately control the creation of some of the best Whiskey in the world: cask size, type of wood, charring, and cask reuse, and how they must all work symphoniously.

Size The size of the cask is just as important as it is difficult to figure out: there is no definitive measurement or standard. Generally, however, there are three different size ranges to choose from, selected based on the desired extraction rate, or the rate at which the Whiskey attains its oak characteristic. Given, extraction rate will be expedited in smaller casks, with a smaller liquid volume to wood surface ratio. The largest of barrels are those over 400 liters: Butt, Port Pipe, Puncheon, and Madeira Drum, which account for the majority of barrels used for American Whiskeys. Medium casks (200–400 liters, ASB, Bourbon, Barrique, Cognac, and Bordeaux) balance a faster extraction rate with oxidation and maturation. The smallest of the casks, generally less than 200 liters and including quarter cask and blood tub, need to be monitored the closest, as their extraction rates can be exceptionally high, quickly leading to over-oaked spirits.

Type of Wood First and foremost, oak is the predominant wood type used for aging Whiskey and is the only permissible type in aging Scotch and American Bourbon. Other wood types, like hickory and maple, are not out of the question, but hardly have a foothold. From here, trunks of oak 70–200 years is ideal (if not absolutely necessary), depending on the origin of the oak. The harvested wood must then be cut into particular and precise patterns so as to create a leakproof cask. And while parts of the caskmanufacturing process are being automated as with everything else, the manufacture is, to this day, still done by hand. The two main types of oak used are American and European. American oak tends to offer more notes of vanilla and soft caramel, due to the high levels of monogalloyl glucose present in the wood. American oak can be harvested at about 70 years of maturation. On the other hand, European oak must grow for at least 100 years longer than American oak, and is more tannin-heavy, lending additional notes of spice and, due to its higher levels of gallic acid, may be a bit more bitter. Given these potent characteristics, European casks can act quickly and very powerfully, dominating the Whiskey in short order. And, if the cask is too strong or the Whiskey is left too long, there’s no fix for this.

Charring and Toasting As the wood is dead at this point, the barrels must go through a sort of resurrection, preparing the wood for flavor extraction. Heated to 200 degrees Fahrenheit, the wood

on the inside of the cask is burned for 3–5 minutes, reactivating the wood’s ability to lend flavor compounds with the liquids that come into contact with it. Charcoal, moreover, extracts a lot of the tangy, undesirable compounds present. The barrels can go through either a charring or a toasting, depending on the desired characteristics. A toasting of the barrel is a more mild alteration, which results in blackened but smooth cask walls and notes of vanilla. Charring, on the other hand, burns the wood so much so to leave it broken up about an eighth of an inch deep, resulting in a darker, smokier, more caramel-inclined Whiskey. Charring is most prevalent in Bourbon aging, as it imparts these heavier notes.

Cask Reuse and Secondary Maturation The more that a cask is used, the less flavor that it will release into the Whiskey. However, this can be combated slightly by another char—barrels are lightly cleaned and reburned, allowing more vanilla and caramel flavor potential to be released from the barrels. But this can only be done about three to four times before much of the wood flavor is permanently lost. Some barrels, however, may find a second life and can be rejuvenated and repurposed to a different type of aging, such as a Bourbon barrel for Scotch Whisky. This can add another 20–30 years to the barrel’s total life. A more recent practice, with roots only stemming about 20 years, is “finishing,” or secondary maturation in a new cask, or cask reuse solely for repurpose. This concept was first introduced by David Stewart, a distiller at Balvenie, which led to the creation of the Balvenie Classic, now known as the Balvenie Double Wood. Aged first in American oak and transferred to Sherry butts, it kicked off what was to be a highly adopted aging trend across far more than just Whiskey.

This, of course, adds yet another important but complicated element, as secondary maturation is not yet fully understood. For now, it is, realistically, still much a product of trial and error, and in conjunction, there are many more considerations (or relative unknowns). For instance, secondary maturation usually takes place in a cask that has been reused one or more times. Given, the previous spirit’s characteristics must complement the Whiskey aging as it will inevitably impart its flavors with the barrel, as well as the overall age of the cask itself across spirits, its char level, and size. After already completing a painstaking process, to achieve a fine Whiskey a final round of poor finishing can do significant, irreparable damage. A fan of Whiskey or not, the process through which Whiskey must go is one that certainly should be recognized and regarded. It takes significant time, careful calculation, and incredible dedication to create even just one once-matured batch of Whiskey. A fascinating process to ponder whilst enjoying a pour, if I may say so myself.

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Pennsylvania Pure Distilleries Launch Bly Silver Rums Pennsylvania Pure Distilleries, distiller of the multiple award-winning Boyd & Blair Potato Vodka, has announced the launch of its newest product, Bly Silver Rum. The new craft spirit recently received a 95 rating in the 2018 Ultimate Spirits Challenge, the world’s most prestigious and progressive global spirits and cocktail competition, giving it an extraordinary, ultimate recommendation.

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bly silver rums

BLY Silver Rum is now officially listed by the Pennsylvania Liquor Control Board (PLCB), and will be distributed into Pennsylvania state stores in April. It is also currently available in California, Colorado, Delaware, Florida, Illinois, Maryland and Washington, DC. The spirit will be available in Connecticut, New Jersey and New York in May. “As with Boyd & Blair, I wanted to create a spirit that did not taste like every other product in the category, but still tasted as if it belonged in the category,” said Barry Young, Master Distiller “For BLY it was my goal to push the flavor profile so it had a good amount of flavor, picked up the characteristics of the molasses and was not over distilled which can equal a bland spirit.” Bly Silver Rum is a white Rum distilled in single batches from the purest form of molasses sourced in the countryside of Pennsylvania. This supreme baking molasses was chosen due to its high quality, and to impart more flavor than processed sugar or sugar cane used in most Rums. In this case, the selected molasses contains the most notes of butterscotch and vanilla, giving the spirit a clean finish.

Produced using the distillery’s unique mash method, the molasses is gently stirred, heated, but not cooked or rushed to prevent scorching and a burnt tasting spirit.

“Our process in unconventional and does not cook our mash with the molasses, but instead uses warm water that has been recycled from the cooling process of our still to thin the molasses out, ” said Young. “The process is longer, however, it yields a more quality spirit.” Each single batch yields about 600 bottles, which are carefully filled, corked and labeled by hand to meet the distillery’s high-quality standards. To ensure quality in taste, Young uses what he calls a “unique Instinct Palette Distillation method,” which means that the determining factor as to when the distillation process is complete is purely based off of taste and his instinct alone. There is no automation involved whatsoever in this process.

“I’d state for the record that Bly is one of the better white/silver Rums in the market right now and runs with the elites,” said F. Paul Pacult, named ‘America’s foremost spirits authority’ by Forbes. com. “Is it sweet? Yes, but there’s more to this Rum than inherent and expected sweetness since the sweetness degree is reined in, allowing for more of the molasses earthy/mineral-like complexity to be expressed in orchard fruit ripeness.” Pennsylvania Pure Distilleries is an independently run American distillery founded on the idea of creating exceptional spirits using locally grown ingredients and packaging. We believe in quality over quantity and that’s why we make every single batch by hand. Its awardwinning Boyd & Blair vodka is currently sold in 41 states, plus Singapore, Hong Kong, Alberta Canada and France.

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B acardi Completes Patr ó n

Bacardi Completes Patrón Acquisition Bacardi Limited, the largest privately held spirits company in the world, announced today the completion of a transaction that makes the family-owned company the sole owner of Patrón Spirits International AG and its Patrón brand, the world’s top-selling superpremium Tequila.

The transaction, which was announced in late January, closed today and follows a successful relationship the two companies have had since Bacardi’s initial acquisition of a 30% minority stake in Patrón Spirits in 2008. According to the most recent International Wines & Spirits Record (IWSR) data, the acquisition makes Bacardi the number one spirits company in the super-premium segment in the United States and the second largest in market share by value in the U.S.Tequila remains one of the fastest-growing categories in the spirits industry, with

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B acardi Completes Patrón

Patrón the clear market leader in the super-premium segment. “We are delighted to welcome the team from Patrón into the Bacardi family,” said Mahesh Madhavan, CEO of Bacardi Limited. “We continue to be inspired by their passion, culture of caring, attention to detail, and unwavering commitment to quality. Our promise is to uphold these qualities to ensure the product integrity, innovative marketing, and commercial success of Patrón for years to come.” “This is a momentous day for all of us at Patrón Spirits, and we are optimistic about the opportunities that lie ahead. With Bacardi and its global presence, there is vast potential to grow the Patrón brand outside the United States which is particularly exciting,” said Patrón Spirits President and CEO Edward Brown.

“Patrón has been a personal passion of mine for nearly 20 years, and I am thrilled to now be a part of the Bacardi family.” Bacardi Limited, the largest privately held spirits company in the world, produces and markets internationally recognized spirits and wines. Founded more than 156 years ago, in Santiago de Cuba on February 4, 1862, family-owned Bacardi operates more than 20 production facilities including bottling, distilling and manufacturing sites, and sells its brands in more than 170 countries. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. According to Bacardi: “These new Bacardi rum blends were a delight to the residents who were accustomed to the local “Ron” that was crude and harsh. Cuba’s emerging middle class welcomed the taste of smooth, light-bodied, aged and mixable rums branded with an elegant, intriguing black bat on the label.”

“It was this creation by Bacardi that revolutionized the spirits world, enabling the creation of an entire cocktail category and culture that remains vibrant today with its legendary creation of the first mixable rum.” “Bacardi is the men and women of the extended Bacardi family of professionals who are guardians of a tradition of excellence dating back 156 years. The Company sells in more than 170 global markets and operates more than 20 production facilities – for bottling, distilling and manufacturing – in 12 countries. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. It is headquartered in Hamilton, Bermuda.” “Bacardi is the markets we serve. Bacardi Limited has operations around the world, cemented by the enduring quality of our products and the reputation we have worked so hard to earn and maintain.”

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Revel S pirits W orld’s First Avila

Revel Spirits Debut World’s First Avila Revel Spirits, the maker of artisanal, award-winning agave-based spirits, is launching both its flagship brand, Revel, and a new category of distilled liquor, Avila, made from 100% blue weber agave—the same plant base as Tequila—but grown in the Morelos region, a small state in the south central part of Mexico.

Founded by three partners with connections to Minnesota, the Revel Spirits team created the new Avila category to differentiate its Revel agave spirit from Tequila, which can only bear that name if produced in the Tequila region of Mexico. With Avila, Revel Spirits is setting out to lead and grow a full-fledged movement, educating trade and mainstream audiences on agave options outside of Tequila. What’s

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R evel Spirits W orld’s First Avila

more, the growing Tequila shortage means Avila, and spirits like Mezcal, Bacanora and Sotol are poised to fill a tangible need in the market, offering consumers an attractive alternative to Tequila.

“There is a huge learning curve when it comes to agave-based spirits,” said Micah McFarlane, CEO of Revel Spirits. “Many consumers and even some industry professionals aren’t aware there is a whole world of agave spirits outside of Tequila, each with its own distinct qualities and characteristics. We are excited not only to introduce this new brand and category but also to better educate the world about the larger agave spirits market and what is available to them.”

The Revel brand is the brainchild of former music executives and colleagues Micah McFarlane and Jacqui Thompson who teamed up with McFarlane’s childhood friend and sales executive Susan Clausen. But the Revel Spirits concept didn’t fully materialize until they met the fourth member of the partnership—Héctor Ruiz—a chef/owner of several acclaimed Minneapolis restaurants and a Morelos native whose family owns and operates the farm and distillery where they produce the spirits.

Unlike the over-farmed Tequila region, which has been in operation for 400+ years, Morelos is new to agave growing, boasting pristine, alkaline-rich soil. In addition, its farmers and distillers share an unwavering commitment to authentic processes and techniques like natural bat pollination and the use of volcanic roasting pits. Moreover, with this new category of agave spirit, Revel Spirits offers substantial, long-term economic benefits for the region, providing the farmers of Morelos with a steady and

reliable source of income that will ultimately enrich the whole community. “When I set out for the U.S. on my own at age 13, I wanted to make a better life for myself and for my friends and family back home,” Ruiz said. “With REVEL, I can now fulfill that promise, as we can offer the people of Morelos a brighter future and control over their own destiny and an invigorated sense of pride for our entire state.” Revel Spirits is working closely with the Mexican government to build out their operation to neighboring farms. Prior to Revel Spirits’ and the new category of Avila, the Mexican government had invested in Morelos’ agave farms, but there hasn’t been a plan in place to help the farmers distribute their product, until now.

The world’s first Avila, Revel is an ultra-premium agave spirit handcrafted using both roasted and steamed piñas, a process that marries the old-world characteristics of mezcal with newer Tequila-like techniques. Revel Avila provides a truly one-of-a-kind profile. Sold in upscale bars and liquor stores in Minnesota and California, Revel is offered in three expressions: Blanco (white), which is immediately bottled after distillation; Reposado (rest), which is aged for 12 months in a once-used whisky oak barrel to provide a scotch-like taste; and Añejo (old age), a 96-proof spirit that is aged for 24 months in new French oak barrels, taking on the flavors of a cognac. REVEL Avila, has earned several awards for its expressions, recently, winning silver and bronze at the 2018 San Francisco World Spirits Competition. Other accolades include the gold award from Tequila Aficionado.

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BE S T D I N I N G I N SPAIN | E L C E L L AR D E C AN R OC A

Best dining in Spain: Girona,

El Celler de Can Roca Many people, especially a foodie like myself, can appreciate a unique dining experience. One where not only the food “but also the wine, service, and ambiance� are each as exceptional as the other.

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B EST DINING IN SPA IN | EL C EL LAR DE C AN ROC A

As a chef and graduate of the Culinary Institute of America, I’ve been educated and trained by the industry’s best. In my years of experience, I’ve learned the details, the techniques, and the difficulties of creating each dish. But above all, I’ve learned the flavors! As I was traveling through Spain this past year, I was lucky enough to discover one of the finest restaurants I’ve ever visited. An establishment that delivers all the essential elements for an exceptional dining experience: food, service, decor, wine, and creativity. Welcome to El Celler de Can Roca in Girona, Catalonia, Spain!

The three brothers Josep, Joan, and Jordi Roca are the owners.

Each has individually earned an impressive reputation in the restaurant business, and they have come together to create what many consider the best dining experience in the world.

Mentioned several times in the Michelin Guide, El Celler de Can Roca was ranked first in the annual “World’s 50 Best Restaurants” list by Restaurant Magazine in 2013 and 2015 (and was named fifth best in 2009, fourth best in 2010, and second best in both 2011 and 2012). The same magazine in 2014 also named Jordi Roca the World’s Best Pastry Chef.

They have come together to create what many consider the best dining experience in the world

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BE S T D I N I N G I N SPAIN | E L C E L L AR D E C AN R OC A

Best dining in Spain: Girona, El Celler de Can Roca

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B EST DINING IN SPA IN | EL C EL LAR DE C AN ROC A

Location Located in Girona, Catalonia, just north of Barcelona in northeastern Spain, El Celler de Can Roca is near Devesa Park, perhaps best known for being the plantation for the plane trees that line the famous Las Ramblas in Barcelona. It is also near the Church of Sant Feliu, known for its life-size 14th-century “Recumbent Christ” and its sarcophaguses dating from the 3rd and 4th centuries. The restaurant originally opened in 1986 in a building close to the Can Roca restaurant owned by the brothers’ parents, but El Celler de Can Roca’s current location—designed as a restaurant to give the brothers more room—opened in 2007.

At midnight on the first of each month, the restaurant opens bookings online Booking and Dress As with many of the best restaurants in the world, you will have to book early to secure a reservation. In the case of El Celler de Can Roca, this means eleven months early!

At midnight on the first of each month, the restaurant opens bookings online. To assure yourself a table eleven months later, you will need to make your reservation as quickly as possible.

When booking, you will be asked for a debit or credit card. As with other establishments in Girona, there is no specific dress code for El Celler de Can Roca. Clean casual is the norm during the day; sports coats, shirt, and tie for men are more frequent in the evening. The restaurant is closed on Sundays and Mondays, Tuesday mornings, and some holidays.

The Setting El Celler de Can Roca’s kitchen is comprised of an impressive warren of small rooms, each packed with state of the art equipment. Diners oftentimes are invited to take a tour around the kitchen or the equally impressive wine cellar. The dining area, which usually caters to around forty-five guests, is equally impressive. To take best advantage of the views through its glass walls, you should make your reservation for daylight hours. The service is also awe-inspiring, with the wait staff battling the thirty-five chefs for excellence.

Even the most discerning wine connoisseurs will find something to suit their palate among the sixty thousand wines on offer

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BE S T D I N I N G I N SPAIN | E L C E L L AR D E C AN R OC A

Best dining in Spain: Girona, El Celler de Can Roca Wine Any wine connoisseur will take notice of a restaurant whose wine cellar is as large as its kitchen. In the case of El Celler de Can Roca, the brothers take as much interest in their wine offerings as they do their dishes. Even the most discerning wine connoisseurs will find something to suit their palate among the sixty thousand wines on offer. And at El Celler de Can Roca wine is not restricted to the wine glass; it is also used generously in the kitchen, adding unique tastes to many of the restaurant’s specialty dishes.

The Food Good food, of course, is why most people go to a restaurant. At El Celler de Can Roca no diner leaves disappointed.

There is an amazing array of culinary delights to satisfy even the most selective food lover: Pigs trotter carpaccio with penny bun (boletus edulis) oil According to Joan Roca, this is the first new dish he was actually happy with, using his unique imagination for flavors to provide a restaurant favorite.

Chicken legs with prawns This is the restaurant’s version of “Surf and Turf” and one of the few dishes that cater to traditional tastes.

Cod with spinach, raisins, and pine kernels This still popular firstcourse offering has been available at the restaurant since 1997.

Caviar with hens’ eggs This is just one of the restaurant’s many dishes that blends the sweetness of the earth with the salt of the sea.

Desserts With one of the owners considered by many to be the world’s best pastry chef, the choice of desserts is as impressive as the main courses, if not more so.

Conclusion I hope you have found the answer to the question “Why do I need to eat at El Celler de Can Roca when I visit Barcelona?” Especially since Girona is only forty minutes away via the AVE high-speed train. If you are concerned about what you may want to try at this unique restaurant, there are set menus available “some of which offer more than twenty courses” which will afford you the opportunity to sample a wide variety of unique tastes. A different wine is served with each of the main courses, so each dish and wine pairing complement each other, offering the diner the best culinary experience possible.

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The only downside is the requirement to book a reservation and then wait eleven months to enjoy the experience.

But the wait is always worth it.

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Rh um Agricole

Rhum Agricole Syrupy, Sweet and Little Known

Molasses-based Rum, dark in color and syrupy sweet on the nose, is certainly popular for a reason; it exhibits a depth of flavor and is a rounded, balanced beauty to drink on its own or in a simple, carefully crafted cocktail.

A Rum that is peculiarly delicate and bright; one that is borne from the fresh-pressed sugarcane juice of the French territory of Martinique, and its volcanic soils amid the Caribbean Sea and the Atlantic Ocean But what if I were to tell you that on the flip side of this, say, is a less discovered Rum, just as mighty as it exhibits the most opposite of characteristics?

A Rum that is peculiarly delicate and bright, with the strongest notes being grassy and vegetal—in the best of ways; one that is borne from the fresh-pressed sugarcane juice of the French territory of Martinique, and its volcanic soils amid the Caribbean Sea and the Atlantic Ocean.

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This would be Rhum Agricole. Highly controlled, like a true French spirit, it is regulated under the Appellation d’Origine Contrôlée (AOC), or the French official origin label—yes, the same that Cognac falls under. The AOC spells out, quite exactly, how Rhum Agricole can be made, and is so detailed as to outline from the time to harvest the sugarcane (which is in the dry season), to the imperative use of a creole still. Rhum Agricole rose to its initial prominence and perhaps its highest production peak to date during the First World War, when barriers to Cognac for troops in Europe left them with fewer options,

Rhum Agricole

resulting in Rum rations. From this peak of around 150 certified producers in the 1950s, there are now only around 11 that remain in existence with Appellation d’Origine Contrôlée designation.

What to Try While there’s plenty of opportunity for this spirit in the West and beyond, it remains quite difficult to track down in most any area that is not France, or Paris at that; with only 11 producers and fewer still exporting, it’s fairly easy to see why. And for those of you that know more about Cachaça and might be able to purchase that sugarcane-based spirit, it truly is still one that is worth locating. One of the main differentiators from Rhum Agricole is the roasted cereals used for Cachaça distillation, but the list goes on. It really is a unique spirit. A few larger exporters that we can find (and recommend), however, are Clement, Rhum JM, La Favorite, Neisson, and Diamoiseau, and any one of these, under AOC regulation, will guarantee an exceptional Rhum Agricole experience. Clemente is the creation of Homère Clément, who revived the land that was once a sugar plantation into one of the most prestigious Rhum Agricole producers. He based his production on the Armagnacs of southwestern France, and today will still see upward of 160,000 visitors to view the botanical gardens, Rhum Agricole museum, antiques, and more on the 43-acre estate. The Rhums can be aged in both ex-Bourbon barrels and new French Limousin oak casks, and Clemente offers 3, 4, 6, and 10 year, as well as a blend. These rhums have won Gold at the Concours International de Bruxelles and the International Review of Spirits, and 90 points from the Beverage Tasting Institute.

Disclaimer: As Damoiseau is from Guadeloupe and not Martinique itself, it isn’t technically covered under the Appellation d’Origine Contrôlée seal, but it has been an esteemed and established distillery for over 70 years in the area—and as the exceptional spirit that it is, we couldn’t leave it out of the recommendations. A distiller, Mister Rimbaud, left Martinique to work with the terroir of sugarcane on Guadeloupe, and founded the Bellevue Distillery, which was later purchased by Roger Damoiseau, for which it now has its namesake, and is still run by the Damoiseau family. Damoiseau Rhum is aged in repurposed Bourbon barrels, anywhere from six months for its white Rum to at least six years for its X.O. Best for cocktails is the strong 110 proof, or the Damoiseau Pure Cane Rum, with its curious viscosity and tropical notes. On the other end of the spectrum is the X.O., best enjoyed on its own, as it’s taken on a more rounded profile from its Bourbon barrel aging, developing burnt orange peel and cinnamon notes along with its deeper color.

Traditional Preparation While most of these are best enjoyed neat or on the rocks, the most traditional serving method is a ti’ punch, consisting of a pour of Rhum Agricole, a lime slice or wedge, and some cane or simple syrup. Usually served in separate components to the consumer, it’s left up to the individual how sweet or sour they want their concoction—if not mostly just straight.

Rhum JM is one of the oldest Rhum Agricole producers, famously located on the backside of the Mount Pelee volcano; its incredibly unique climate factors make it some of the most exclusive sugarcane available. While the AOC regulates that sugarcane must be pressed at least three days after harvest, all Rhum JM sugarcane is pressed the same day as harvest, aged in re-charred oak barrels, and prepared with only natural spring water. The Rhum JM collection spans the grassy, white pepper tones of the Agricole Blanc to the barrel strength 10-Year Vintage, with notes of leather and wood. It remains to be quite difficult to track down with only 11 producers, and fewer still exporting La Favorite is one of the last independently owned Rhum producers and can be one of the most difficult to track down outside of Martinique itself. Unique in the spirits industry at large is its energy use—the entire distillery is run on steam power from the byproducts of sugarcane extraction. It’s produced Coeur de Canne, aging just one or two years in repurposed Bourbon barrels, and exhibiting notes of tropical flowers, citrus, and pear. While unaged, most of Neisson’s offerings undergo a longer fermentation process than most, coming out to three days as opposed to the more normal two. This unaged spirit is uniquely created with an imported Brazilian yeast and packs a high-proof punch at around 50% ABV. Neisson’s Rhums are full of citrus, mango, and banana, lending themselves very well to a bright cocktail.

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Paris Wine Guide Where to Buy Wine in Paris Wine store recommendations for France’s City of Light PARIS – Wondering where to buy wine in Paris? Prepare to be overwhelmed.

There’s practically a wine shop on every corner in the City of Light. And that’s not even counting the supermarkets that sell aisles of inexpensive wines.

What else would you expect from a country that’s home to some of the world’s greatest wine regions and where the average French person drinks 43 liters (or 57 bottles) of wine per year.

With so many places to choose from, where should discerning wine lovers go in search of great finds in this vast city? Here are our recommendations for some of the most interesting and often entertaining wine stores in Paris.

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Wh ere to B uy W ine in Paris

LEGRAND FILLES ET FILS 1 Rue de la Banque, 75002 Paris, France. Monday 11 a.m.–7 p.m., Tuesday to Saturday 10 a.m.—7:30 p.m., closed Sunday. Phone: 33 1 42 60 07 12. www.caves-legrand.com. No guide to Paris wine stores would be complete without this charming, legendary wine store located in Galerie Vivienne, one of Paris’ most beautiful, glass-ceiling-covered passageways in the city’s 2nd arrondissement. First opened as a grocery store in 1880, the Legrand brothers (Pierre and Alexandre) eventually took over the store and were known throughout Paris for bottling wine from barrels on site, a rarity at the time. Then in 1945, Pierre’s eldest son, Lucien, began managing the business and solidified the store’s reputation for being the go-to place for wine lovers in the city. Lucien traveled to vineyards and brought back wines for tastings and for sale. Nowadays, the store still hosts tastings and regularly has more than 3,000 different wines in stock from more than 370 different winemakers. This is the store you want to go to if you’re in search of Grand Crus from Burgundy or First Growths from Bordeaux. You can also try different wines in the store’s intimate, old-fashioned bar (Comptoir de Degustation) while being surrounded by shelves full of wine and a view of Galerie Vivienne. There’s also another modern tasting area located in the basement “cave” named Salon Lucien Legrand, where many of the store’s tastings are held. Prepare to be dazzled when you wander into this timeless, classic wine store.

LE BARON ROUGE 1 Rue Théophile Roussel, 75012 Paris, France. Monday 5–10 p.m., Tuesday to Friday 10 a.m.–2 p.m. and 5–10 p.m., Saturday 10 a.m.–10 p.m., Sunday 10 a.m.–4 p.m. Phone: 33 1 43 43 14 32. www.lebaronrouge.net. Located on a side street in the 12th arrondissement near Marche d’Aligre, one of the best outdoor food markets in the city, Le Baron Rouge (The Red Baron) defies categorization. Part bar, part wine store, it’s easily one of the most fun places to buy wine in the city. Here, you’ll find a wide range of French wines to choose from listed on the handwritten chalkboards on display behind the bar. Normally, there’s close to 20 red wines and 20 white wines for sale, many of which cost 2 to 5 euros for a 10-centiliter glass. If you like one of the wines for sale, many of them can be bought by the bottle straight from one of the barrels stacked along one side of the bar. You can also order cheese,

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W here to B uy Wine in Paris

charcuterie, sausage, and—at certain times of the year on weekends—fresh oysters on the half shell.

Not surprisingly, Le Baron Rouge can sometimes be extremely crowded on weekends. But then that’s part of the fun of being in one of the liveliest wine stores in Paris.

L’ETIQUETTE 10 Rue Jean du Bellay, 75004 Paris, France. Monday 2–8 p.m., Tuesday to Sunday 10:30 a.m.–8 p.m. Phone: 33 1 44 07 99 27 www.letiquetteparis.com. Located near the tip of Île Saint-Louis not far from Notre Dame Cathedral, L’Etiquette specializes in organic, all-natural, biodynamic wines made without adding sulphites. Opened in 2012, this intimate wine store’s motto is “drink well” and “drink healthy.” Many of the store’s wines come primarily from France, including a strong selection of wines from the Loire Valley and Rhone region. However, you can also find wines from other countries, including Italy. The store features a mixture of wines from established wineries and lesser-known producers. And if you’re curious to find out more about a particular wine, feel free to ask the knowledgeable staff there or stop by on a Saturday when the store regularly hosts wine tastings.

LA CAVE AT LE GRANDE EPICERIE 38 Rue de Sèvres, 75007 Paris, France. Monday to Saturday 8:30 a.m.–9 p.m., Sunday 10 a.m.–8 p.m. Phone: 33 1 44 39 81 00. www.lagrandeepicerie.com. Located in the 7th arrondissement inside the basement of the massive (more than 3,500 square meters) elegant food emporium affiliated with Le Bon Marché, the oldest department store in the world, Le Grand Epicerie has an extensive wine selection neatly arranged in sleek, modern surroundings known as La Cave. Home to more than 6,000 wines, La Cave has a dizzying array of wines from around the world, with an obvious emphasis on wines from France. The wines on display are also only a fraction of the wines the store has on hand. Roughly 200,000 bottles are also aging inside the store’s vast wine cellar for future sales. You could easily spend hours wandering through the store’s curved wine aisles and thousands of euros on many rare, hard-to-find wines. And if you’re not sure which wines to buy, the store’s experienced wine staff will be more than happy to assist you.

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NICOLAS Various locations. Hours vary. www.nicolas.com. With more than 500 wine stores located throughout France, Nicolas has been selling wine worldwide since 1822, when this business opened its first wine store in Paris. Now based in London, Nicolas has stores throughout the world but its focus remains the same—to provide affordable, high-quality wine at reasonable prices. Here, you’ll find many well-known producers at reasonable prices, particularly when it comes to Champagne. You can also often find wines from other lesser-known wineries in some of the larger Nicolas stores in Paris.

LES CAPRICES DE L’INSTANT 12 Rue Jacques Cœur, 75004 Paris, France. Tuesday to Saturday 10 a.m – 8 p.m., closed Sunday and Monday. Phone: 33 1 40 27 89 00. www.facebook.com/Caprices1988. Located near the Bastille just off Rue Saint-Antoine near the trendy Marais neighborhood, Les Caprices De L’Instant has a modern feel due to its brightly lit interior and light-colored wooden shelves. This intimate store has a relatively small but fascinating selection of wines. Here, you can find many affordable, lesserknown wines from one of France’s oldest and most revered wine regions—Burgundy. Opened in 1988, Les Caprices De L’Instant also sells wines from other wine regions in France and around the world. And if you’re not sure which wine to buy, feel free to ask one of the staff members there.

WINE STALLS AT MARCHÉ BASTILLE 8 Boulevard Richard Lenoir, 75011 Paris, France. Thursday 7 a.m.–2:30 p.m., Sunday 7 a.m.–3 p.m. 0-No phone number No website One of the best outdoor food markets in Paris, this popular twice-weekly Bastille-based market also occasionally features wine sellers amid the rows of oysters, meats, cheeses, fruits, and vegetables. Personally, this author has occasionally found many fascinating wines here, including a secondhand bottle of 1982 Bordeaux for 2 euros at the market. Other rare wines also often crop up in some of the stalls selling wines at this outstanding outdoor market. The hit-or-miss quality of the selection of wine here can be frustrating to some wine lovers. But if you enjoy the hunt for rare wines and are willing to take a chance, exploring Marché Bastille can be a beautiful way to spend a leisurely Sunday afternoon.

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G ordon & Mac Ph ail

Gordon & MacPhail Launch Discovery Range Family-run single malt Whisky creators, Gordon & MacPhail, has announced the launch of ‘Discovery’, a new range that is part of the company’s commitment to strengthen and streamline the brand’s portfolio.

The range of carefully selected Whiskies is grouped and color-coded under three flavor profiles – ‘Smoky, ‘Sherry’ and ‘Bourbon’. Designed to help Whisky drinkers to begin an exploratory journey through the Gordon & MacPhail portfolio, each bottle features a brief tasting note and either a vintage or age statement. The first expressions to be released within the new ‘Discovery’ range comprises spirit originally from Balblair, Tormore, Miltonduff and Caol Ila distilleries, then matured in Gordon & MacPhail’s own hand-selected casks. Prices start at around $75 USD and vary

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Gordon & Mac Phail

in available markets around the world due to taxes and duties.

Stephen Rankin, Director of Prestige and a fourth-generation member of the Urquhart family, owners of Gordon & MacPhail, remarked: “We’re proud to be the curators of the world’s most diverse stock of single malt Whiskies from over 100 distilleries.

We’ve spent several years working to develop this new range for Whisky lovers globally. “’Discovery’ offers Whisky drinkers the opportunity to begin a journey with us through the Gordon & MacPhail Whiskies portfolio. By offering flavor profiles and tasting notes, we want to help the discerning consumer navigate their choices with confidence, beyond their usual malt.” ‘Discovery’ is the second range to launch as part of the updated portfolio, which offers consumers five distinct ranges. The new look ‘Connoisseurs Choice’ range was unveiled last month (April 2018). The additional ranges for ‘Distillery Labels’ and ‘Private Collection’ will be revealed to consumers in the summer and autumn respectively.

The launch of the next ‘Generations’ release is yet to be revealed.

Described by the brand at utterly dependable, the flavor-led Discovery range is the perfect introduction to Gordon & MacPhail’s portfolio of quality single malt Scotch Whiskies. The Distillery

Labels range celebrates the company’s long-standing relationship with Scotland’s distilleries. As for the Connoisseurs Choice – billed as the heart of the portfolio – an always unique, non-chill-filtered, natural colored, small batch expression that’s a genuine one-off.

The Private Collection comprises greatly-aged single malts from celebrated, little-known, or closed distilleries specially selected by members of the Urquhart family. Finally is the Generations collection of old, rare, and exclusive masterpieces. Gordon & MacPhail is a family-owned single malt Scotch Whisky creators based in Elgin, Scotland.

Since 1895, Gordon & MacPhail has sent carefully selected casks to distilleries throughout Scotland, filled them with new-make spirit, and matured them either at the distillery of origin or in the company’s own bonded warehouses in Elgin. Today, Gordon & MacPhail is the curator of the world’s most diverse collection of single malt Scotch Whiskies – a liquid library of flavor. Pursuing a singular path to become the master of Whisky maturation, each generation of the Urquhart family strives to expand its knowledge and expertise to pass on to subsequent generations.

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D iageo Triump hs at 2018 SFWSC

Diageo Triumphs at 2018 SFWSC

Diageo brands were recognized for their quality and excellence at the 2018 San Francisco World Spirits Competition.

This year, Diageo brands won a total of 72 medals, including 26 Double Gold or Gold medals.

Scotch and North American Whisk(e)y brands performed particularly well, winning 42 of the 72 total medals. Diageo brands were also awarded three Best in Class distinctions, with Bulleit Barrel Strength Kentucky Straight Bourbon winning “Best Straight Bourbon”; Crown Royal 13-Year-Old Blenders’ Mash winning “Best Canadian Whisky”; and Talisker 10 Year Old Single Malt Scotch winning “Best Distillers’ Single Malt Scotch – Up to 12 Years”.

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D iageo T riump h s at 2018 SFW SC

“We are honored that so many of the liquids across our portfolio continue to be recognized, and have placed so highly at one of the industry’s most established competitions,” said Deirdre Mahlan, President, Diageo North America. “We believe this is a true testament to the quality and craftsmanship of our brands, and congratulate everyone involved with making and bringing to market these world-class products.” Several medals were awarded to Scotch, Tennessee, Bourbon and Rye Whisk(e)ys. Johnnie Walker took home a total of five medals, including a Double Gold medal for Johnnie Walker Red Label. Crown Royal earned 13 medals in total, including two Double Gold medals for Crown Royal 13-Year-Old Blenders’ Mash and Crown Royal Hand Selected Barrel Canadian Whisky. In the Tequila, Rum and Vodka categories, Diageo brands also performed well, winning 19 medals. Smirnoff Peppermint Twist and Naked Turtle White Rum both secured Gold medals. A full breakdown of Diageo’s winning brands from the 2018 San Francisco World Spirits Competition can be found on the competition website, and all Diageo brands’ Best in Class, Double Gold and Gold medal winners are listed below.

Best in Class: ● Bulleit Barrel Strength Kentucky Straight Bourbon ● Crown Royal 13-Year-Old Blenders’ Mash Whisky ● Talisker 10 Year Old Single Malt Scotch Double Gold: ● Buchanan’s Master Blended Scotch ● Buchanan’s Red Seal Blended Scotch ● Bulleit Barrel Strength Kentucky Straight Bourbon ● Cacique Leyenda Rum ● Crown Royal 13-Year-Old Blenders’ Mash Whisky ● Crown Royal Hand Selected Barrel Canadian Whisky ● Johnnie Walker Red Label Blended Scotch ● Lagavulin 16 Year Old Single Malt Scotch ● Lagavulin 8 Year Old Single Malt Scotch ● Talisker 10 Year Old Single Malt Scotch ● Talisker Storm Single Malt Scotch ● Ypióca Cinco Chaves Cachaça Gold: ● Buchanan’s 15 Year Old Select Blended Scotch ● Buchanan’s Special Reserve 18 Year Old Blended Scotch ● Bulleit 10 Year Old Kentucky Straight Bourbon ● Bulleit Rye Whiskey ● Cacique Añejo Rum ● Cacique 500 Rum ● George Dickel Tabasco Barrel Finished Tennessee Whisky ● I.W. Harper Kentucky Straight Bourbon ● The Naked Turtle White Rum ● Oban 18 Year Old Single Malt Scotch ● Smirnoff Peppermint Twist ● The Singleton of Glendullan 12 Year Old Single Malt Scotch ● The Singleton of Glendullan 18 Year Old Single Malt Scotch ● Ypióca 150 Anos Cachaça Founded in 2000, the San Francisco World Spirits Competition is one of America’s most respected international spirits events.

Products are evaluated in a blind, consensual procedure ensuring the competition maintains its reputation for the highest level of integrity. Winning participants receive the awards of Double Gold, Gold, Silver or Bronze, marking their product as one of the highest quality in the world.

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Montegrappa | W h ite and B lac k Swan

Tchaikovsky To honour this creative genius, Montegrappa has designed two special editions. The first pen, known as White Swan, is limited to 125 fountain pens and 125 rollerball pens, in recognition of the number of years since his death. The pen is made in Black resin for the cap and Ivory White resin for the barrel. It has been embellished with challenging laser-cut engravings of his portrait and signature on the cap, and an excerpt from Swan Lake’s music original score. Sterling Silver trim has been applied to each of the 125 pens, etched with a Montegrappa logo and his lifetime years on the cap ring. The blind cap is inscribed with the Limited Edition number, while the signature clip resembles a flute, the composer’s favourite instrument. The cap top is fashioned with a slanted cut, with the “Sol” key central, embellished by the light of a diamond.The fountain pen is both converter and cartridge fed. The nib is made in 18k gold with a ballet-dancer from Swan Lake etched on its top. The pen is available in the writing grades of Fine, Medium and Broad. The second limited, called Black Swan, consists of fountain and rollerball pens, with 1840 examples of each to represent the year of his birth. Matching the form of the first model, this edition features resin coloured entirely in Black for both barrel and cap. Its “Sol” key is enriched with a Swarovski crystal stone, and the cap is engraved with Tchaikovsky’s signature, while the barrel features an excerpt from Swan Lake’s music original score.

www.montegrappa.com

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M ontegrappa | W hite and Black Swan

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S till h ouse S pirits

G-Eazy and Stillhouse Spirits Continue Collaboration This week G-Eazy and Stillhouse Spirits Co. announced the release of ‘My Next Fix’, an exclusive downloadable track honoring the newest addition to the Stillhouse portfolio – Stillhouse Black Bourbon.

Since joining the young powerhouse spirits company in 2017 as Investing Partner + Co-Creative Director, G-Eazy has taken the charts by storm with ‘Him & I’ – his duet with romance and pop maven Halsey which recently reached #1 on Billboard’s Mainstream Top 40 Chart, and ‘No Limit’ featuring A$AP Rocky and Cardi B – both of which have gone platinum. The rapper and producer toasts to the launch of the game-changing Bourbon with a track that goes hand in hand.

“Yeah, ah, I take a sip another sip, repeat. Continue on until I’m finished with this whiskey neat” raps G-Eazy on ‘My Next Fix’. He goes on: “My liquor is the color brown, nothin’ in my life is ever watered down.” Of the song, he says “Man, it just made sense. Whiskey and music have a long-standing relationship. They go together well. We had over 80 additional tracks already laid out after the album was wrapped and ‘My Next Fix’ was a favorite of mine. It has this vibe and energy- similar to the feeling I get when sipping on our Black Bourbon. It’s smooth, dark, different and unexpected.”

The rising hip-hop rockstar just wrapped the first leg of his The Beautiful & Damned tour, while the album reached No. 1 on Billboard’s Top R&B/Hip-Hop Albums Chart in December. Brad Beckerman, founder & CEO of Stillhouse Spirits Co. says “We’re excited to introduce this exclusive track to both G’s fans and Stillhouse fans alike.”

Renowned for its unbreakable stainless steel can and award-winning American whiskey, Stillhouse announced earlier this month the first release of Stillhouse Black Bourbon (80 proof / 40% ABV) – the first ever Bourbon rested and mellowed in roasted small batch coffee beans. The Bourbon joins Stillhouse’s diverse Whiskey portfolio of clear, all-natural, gluten-free expressions. Continuing to go against the grain, the Bourbon is encased in a matte black stainless steel can fitted with a heavy duty solid steel cap, putting a new spin on Stillhouse’s one-of-a-kind packaging. Hitting shelves this month, limited quantities of Stillhouse Black Bourbon 750mL cans are available in all markets that distribute Stillhouse. It’s also available online at ReserveBar.com* and will be available in the 375mL “Roadie”, a pocket-sized flask perfect for traveling on-the-go, by summer 2018. Suggested MSRP is $29.95 for the shareable 750mL can and $19.95 for the 375mL can.

Stillhouse Spirits Co. was founded in 2016 by entrepreneur Brad Beckerman who has since welcomed Investing Partner & Co-Creative Director G-Eazy to the team. The addition of the multiplatinum rapper, producer, and Forbes “30 Under 30” honoree further establishes the company as a distinctly different player in the spirits world. G-Eazy, who recently reached No. 1 on Billboard’s Top R&B/Hip-Hop Albums Chart with his latest album release The Beautiful & Damned was also named “Favorite Hip-Hop Artist” at last year’s People’s Choice Awards.

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Johnnie Walker Black Label

The Jane Walker Edition

O ur/N ew York | O ur/V odk a

Our/New York Distillery Opens in Manhattan Our/New York is a new, small-batch, high-quality Vodka from the first legal distillery to open in Manhattan since Prohibition. Our/New York is a subsidiary of Our/Vodka, a global family of local Vodkas made in micro-distilleries in cities around the world, which was started in 2010 by a group of Swedish entrepreneurs and later funded by Pernod Ricard.

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Our/New York | Our/Vodk a

Our/Vodka invests in and builds micro-distilleries in select cities while local partners run the business of producing and selling the Vodka.

The local entrepreneurs become a part of the Our/Vodka family, investing their own time and effort in return for gaining access to Our/ Vodka’s expertise, long-term capital investment and share of profits.

Our/New York will be operated by local skate wear entrepreneur and artist Dave Ortiz, founder of DQM (Dave’s Quality Meat). Located at 151 West 26th Street in the heart of Manhattan between Sixth and Seventh avenues, the Our/New York micro-distillery will feature a public tasting room, bar, retail shop, gallery and event space.

Visitors are welcome to stop by the distillery daily for drinks, tours and tastings starting Friday, May 25th 2018. Our/Vodka has built micro-distilleries in Berlin, Detroit, London, Amsterdam, Los Angeles and New York, with each city giving Our/Vodka its local name and character. The Vodka is partly distilled, blended in small batches, and hand-bottled onsite at the micro-distillery following the same global recipe, but with ingredients sourced as locally as possible without compromising on quality to give each city its own unique flavor profile. Our/New York is a corn-based super-premium Vodka that is blended using New York City tap water for a Vodka that is smooth, fresh and pure with a slight grain and fruity note. Our/Vodka is the brainchild of Founder and CEO Åsa Caap and was developed in secret with her co-founders for two years before receiving funding from Pernod Ricard. Åsa Says: “Our/New York is an important and exciting chapter in the Our/Vodka story and Dave, a born and raised New Yorker, is the perfect partner to write that chapter.”

Yorkers can really identify with.” Sold in 375ml-sized bottles, Our/ New York will be available at the distillery, regional bars, restaurants and liquor stores. Our/Vodka was founded in 2010 by a team of entrepreneurs in Stockholm, Sweden, with the idea of creating a global Vodka brand with local roots, driven by a deep love for each city. Our/New York is the sixth member of Our/Vodka family which has already successfully launched in Berlin, Amsterdam, London, Detroit, and Los Angeles. Following New York, Our/Vodka plans to open in Miami. Our/Vodka is the brainchild of Founder and CEO Åsa Caap and was treated as a “black ops” secret project within Pernod Ricard before the first distillery opened in 2013 in Berlin. Our/New York is a new Vodka distillery located in the heart of Manhattan, New York City and is part of Our/Vodka — a global family of local microdistilleries in cities around the world. Our/New York will be the first legal distillery to open in Manhattan since Prohibition and is born out of a partnership between Our/Vodka and local New York skate wear entrepreneur Dave Ortiz founder of local skate and fixed gear companies DQM (Dave’s Quality Meat) and Dave’s Wear House.

Growing up in East New York in the 70s and 80s, Dave Ortiz was swept up in the graffiti and skate culture zeitgeist before developing parallel careers in the skatewear industry while simultaneously pursuing fine art. He says of the venture: “When Our/Vodka approached me about Our/New York, it sounded too good to be true at first, but Our/Vodka isn’t based on superficial brand ideas; it’s based on real people combined with real expertise and I was immediately attracted by the opportunity to grow a brand that New

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Patrón T equila

Patrón Embarks on US-wide Tour Patrón Tequila will celebrate its versatility in cocktails this summer through a one-of-a-kind mobile cocktail experience traveling from coast to coast. The “Patrón the Summer” tour begins today at the Jacksonville Jazz Festival in Jacksonville, FL, where Patrón will pop-up a highly interactive experience that allows consumers to enjoy fully-customized and locallyinspired cocktails perfectly tailored to their tastes.

The tour will stop at select culinary events, music festivals and more through Labor Day, pairing each region’s flavors with the latest in on-site cocktail innovation. Along with cities across the U.S., the tour will visit cities in the U.K., France, Australia and Mexico. At each stop on the tour, visitors will be invited to try signature cocktails using Patrón’s custom cocktail and digital ordering system. By answering a few simple questions on the interactive touchscreen, the interface will help them determine a drink perfectly suited for their palate, including a variety of summer-inspired Patrón drinks, on-trend tiki cocktails and a custom cocktail inspired by flavors typically enjoyed in their market. “Consumer demand for interesting spins on cocktails continues to grow, fueled by an ever-increasing rise in out-of-the-box creativity from bartenders and even the amateur mixologist at home using local ingredients and flavor inspirations,” said Lee Applbaum, Global CMO, Patrón Tequila. “At Patrón, we’ve recognized that demand and created the ‘Patrón the Summer’ tour to show spirits aficionados across the globe how our Tequila’s versatile flavor profile enhances the summer drinks they may typically reserve for spirits like gin, rum or vodka. In using a variety of classic and custom cocktails inspired by seasonal and region-specific taste preferences on tour, we look forward to showing drinkers how they can shake up their summer drink repertoire using Tequila this summer.” With a cocktail in hand, guests can also check out the “Patrón the Summer” House on-

site, which includes a virtual reality experience that transports guests to the Hacienda Patrón distillery in Jalisco, Mexico, where they’ll take a tour through how Patrón Tequila is made. Following their journey, those looking to cool off and capture share-worthy moments can enjoy the Bicycle Bar featuring Patrón ice pops, or the Splash Room, where a dynamic photo experience creates a memorable takeaway for fans to share on social media. For Patrón Tequila enthusiasts who cannot attend one of this season’s events, Patrón is making it easy to “Patrón the Summer” and learn new cocktail recipes at home. The Patrón Bot-Tender, a chatbot bartender service available via PatronTequila.com, Facebook Messenger and Twitter direct message, will connect users with the cocktail prowess and expert recommendations of Patrón’s own mixology team: David Alan and Stephen Halpin. Users will be able to converse with the Bot-Tender and receive custom summer cocktail recommendations depending on their environment and taste preference at any given moment. Each event and at-home integration is an extension of the Patrón Cocktail Lab, a feature on Patrón’s website. Patrón Cocktail Lab is a library of hundreds of different recipes developed by Patrón’s in-house team, as well as bartenders around the world. Thanks to an interactive interface, Patrón Cocktail Lab tailors recommendations to each visitor to the site. Consumers 21 and over can visit Patrón Cocktail Lab and find recipes for new and classic cocktails, and everything in between.

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Chivas Regal

Chivas 18 Gets Fresh Look Chivas Regal, one of the world’s most iconic blended Scotch Whiskies, has announced a new global campaign in celebration of the dedication, skill and time it takes to craft its award-winning Chivas 18.

Still expertly blended to the original recipe developed by Colin Scott, Custodian Master Blender at Chivas Regal, and one of the world’s most experienced Master Blenders, Chivas 18 is a distinctively rich and multi-layered blend, representing complexity at its very best. In an age that revolves around instant gratification, the new campaign encourages consumers to appreciate the more intricate things in life, which, like Chivas 18, take time and skill to create. The campaign coincides with a new label and box design, featuring rich vibrant colors and luxurious textures, befitting of one of the world’s most loved blended Scotch Whiskies. Refreshing the iconic Chivas 18 blue with a sophisticated new tone, used on both the pack and the label, will help it stand out on shelf and the back bar, while also better reflecting the brand’s ultra-premium credentials. Whisky fans need not worry though; the award-winning taste that consumers have come to know and love remains the same. Richard Black, Global Marketing Director at Chivas Regal, commented: “Taking no less than 18 years in the making and with 85 flavor notes packed into every drop, Chivas 18 is the epitome of complexity. In celebration of this unrivaled spirit, our new campaign highlights its rich, multi-layered flavor whilst also honoring the expert blending process which leads to its creation. Through it, we want to remind consumers that some things in life can’t – and shouldn’t –

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be simplified.” Launched in 1909, Chivas Regal is the world’s first luxury Whisky and is considered to be a timeless classic, renowned for its benchmark quality and taste, style, substance and exclusivity. A truly global brand, Chivas Regal has been integral to the growth of the Scotch Whisky category worldwide and today sells 4.5 million 9L cases annually in more than 150 countries across the globe. With generosity, entrepreneurship and integrity at the heart of Chivas Regal, the brand launched its successful Win the Right Way campaign in 2014, which aims to inspire a new generation whilst making a positive impact on the lives of others. The Chivas Regal range includes: Chivas Regal 12, Chivas Regal Extra, Chivas Regal Mizunara, Chivas Regal 18, our first blended malt Chivas Regal Ultis, Chivas Regal 25, pinnacle of the range and ultra-prestige blend Chivas Regal The Icon, and the Global Travel Retail exclusive Chivas Brothers Blend. According to Chivas: “Originally established in 1786, Strathisla is the oldest working distillery in the Scottish Highlands and arguably the most beautiful.” “Located in the Speyside region of Scotland, Strathisla Single Malt is at the heart of each and every Chivas Regal blend. Often described as the most picturesque distillery in Scotland, Strathisla proves that beauty really isn’t skin deep. Beneath the iconic twin pagodas, the copper stills have a distinctive shape that determines the unique character of every drop of Strathisla Whisky. A signature richness, fruity and full-bodied.” “Such are our stills importance in maintaining the absolute continuity of flavor, should any replacements be needed in the future, the exact replicas would need to be just that exact.”

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R edbreast Dream C ask , has sold out

Redbreast Dream Cask Sells Out Irish Distillers, makers of some of the world’s most well-known and successful Irish Whiskeys, has confirmed that the limited edition, 32 Year Old Single Pot Still Irish Whiskey, Redbreast Dream Cask, has sold out.

Launched exclusively through The Redbreast Birdhouse, at 4.00pm on 19th May – World Whisky Day – all 816 bottles of Redbreast Dream Cask were sold by 10.30pm, at a rate of more than two bottles per minute. According to Redbreast Master Blender Billy Leighton, Dream Cask tasting notes include an aroma characterized by a combination of fruit, herbs and spices. Notes of orange peel and blackcurrant move to deeper and richer notes including dark chocolate and bitter almond with a heavy oak influence in the background.

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The taste radiates mixed fruit tones within the typical style of Irish single pot still Whiskey, while there’s a light touch of menthol to licorice as well as exotic fruits alongside spices, herbs and Spanish toasted oak. With a balanced finish, the Whiskey’s hints of fruit, oak and barley are slow to fade. Irish Distillers is Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish Whiskeys. Led by Jameson, our brands are driving the global renaissance of Irish Whiskey. Jameson is the world’s fastest-growing Irish Whiskey, experiencing 28 years of consecutive growth and hitting sales of 6.5m cases in 2017. Our brands are exported to 130+ markets, with over 71 of those experiencing double- or triple-digit growth. Irish Distillers was formed in 1966, when a merger took place between John Power & Son, John Jameson & Son and Cork Distilleries Company. In 1988 Irish Distillers joined Pernod Ricard, gaining access to unprecedented levels of investment and an extensive global distribution network. Since 2012, the network has invested over €250m to double our production and bottling capacity to meet global demand for their products. The company employs over 600 people across our operations in Cork and Dublin.

Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 9, 010 million in 2016/17.

Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions. According to Redbreast: “Single Pot Still Whiskey has been safeguarded and nurtured under the watchful eye of the Midleton Distillery for almost two hundred years. And Redbreast is proudly considered the definitive expression of this Single Pot Still art.”“For more than a century Redbreast has stayed true to the Irish Pot Still Whiskey making tradition. Today it is considered to be the definitive expression of this quintessential style of Irish whiskey making – a living legacy.” “Built on a loyal following of “those in the know”, today Redbreast is the largest selling Single Pot Still Irish Whiskey in the world, and is considered the definitive expression of the traditional Irish spirit.

Browse the timeline below to discover more about the complex Redbreast story.” Indeed, with this latest expression now sold out, the reputation of what is already a giant in the industry is sure to continue growing. Whiskey aficionados will be keen to see the next move from Redbreast, a company that continues to entice connoisseurs with a blend of steadfast tradition and razor-sharp business knowledge.

www.redbreastwhiskey.com

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According to Redbreast Master Blender Billy Leighton, Dream Cask tasting notes include an aroma characterized by a combination of fruit, herbs and spices. Notes of orange peel and blackcurrant move to deeper and richer notes including dark chocolate and bitter almond with a heavy oak influence in the background.

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C uba Libre: t he Rich History of t h e Rum and Cok e

Cuba Libre: the Rich History of the Rum and Coke The “Rum and Coke” is a staple instantly recognizable from the smallest, middle-of-nowhere bars to the most exclusive establishments in the world.

But what isn’t so well recognized with that deceptively simple drink order is its origin; that is, it acts as a sort of everlasting liquid symbol of one of the biggest milestones in the birth of a nation.

Of course, as it’s such a seemingly straightforward combination of two ingredients of exceptional accessibility regardless of location, it really isn’t all too surprising that most of us would not stop to think about where this drink may have been derived from. Could it not have been everywhere? But what isn’t so well recognized with the deceptively simple drink order of a Rum and Coke is its origin; that is, it acts as a sort of everlasting liquid symbol of one of the biggest milestones in the birth of a nation I mean, perhaps. As we know how all alcohol history goes, it’s never really crystal clear where something was truly invented for the very first time. While there may always be some other tale to claim otherwise, the Rum and Coke or, as it should be known, the Cuba Libre, has a fairly linear history.

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Cuba L ibre: the R ic h History of the Rum and Coke

And this is that story. The Spanish-American War The Rum and Coke is a derivation of a dark Rum, lime, and cola concoction borne out of the aftermath of the Spanish-American War. A few years in the making, Cuba had been at odds with Spanish rule. While the United States had run into some conflict with Spain as well, it had been hesitant to enter the war as recovery from a significantly depressed economy was just being realized. But after the mysterious sinking of a significant American naval ship, the USS Maine, off the coast of Cuba in Havana Harbor, the Spanish-American War commenced for a ten-week period between April and August of 1898. Raising of the flag in Cuba, circa 1902 (shortly after Independence granted to the nation) The United States’ involvement provided a much-needed expeditive boost, resulting in the signing of the Treaty of Paris later that same year; along with Spain’s relinquishment of Puerto Rico, Guam, and the Philippines, the United States gained temporary control of Cuba. The Spanish Empire was no more.

The Cuba Libre Of course, after a years-long battle for the very independence of a nation and its beginning anew, what better cause for celebration? A free-Cuba (or Cuba Libre) movement birthed the drink in Havana in the early 1900s, when, of course, Coca-Cola entered Cuba via the United States and the movement’s namesake, from then on, lived forever in spirit. The Rum and Coke is a derivation of a dark Rum, lime, and cola concoction borne out of the aftermath of the Spanish-American War The original Cuba Libre recipe calls for light Rum, an undefined amount of Coca-Cola, and the fresh-squeezed juice of one lime over ice. Just a Rum and Coke with a little bit of lime in it? Perhaps. But the non-negligible amount of lime juice is really key to provide that sour, acidic break between the syrupy Rum and sugar-packed Coke.

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Cuba Libre

A free-Cuba (or Cuba Libre) movement birthed the drink in the early 1900s, when, of course, Coca-Cola entered Cuba via the United States and the movement’s namesake forever lived on in spirit

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Cuba L ibre: the R ic h History of the Rum and Coke

Selecting the Proper Rum For your most traditional Cuba Libre experience, you’ll, of course, want to start with a true Cuban Rum—s Rum does not have a designated region from which it can only be officially produced or an Appellation d’Origine, attention should be paid to the label on the bottle. Originally, it was a light Rum was first used. However, in order to further balance the sugar bomb of a Coke, what you may want to try instead is a darker or heavier Cuban Rum—think a gold or anejo. For some initial ideas, both more and less traditional, I’d recommend taking a look at the three below.

Ron Cubay 3-Year-Old Carta Blanca Of course, we must start with a traditional light Cuban Rum, and Ron Cubay makes us a mighty fine one. Ron Cubay was established in 1964 in the dead center of the Cuban Island and didn’t start exporting any of its craft until 2010. All Rums are made entirely from Cuban-grown ingredients, and the entire process, from distilling to complete bottling, is done on-site. A free-Cuba (or Cuba Libre) movement birthed the drink in the early 1900s, when, of course, Coca-Cola entered Cuba via the United States and the movement’s namesake forever lived on in spirit The Ron Cubay 3-Year-Old Carta Blanca is very fresh and bright. Without a syrupy background (as it’s made from sugarcane and not molasses), it helps to balance the Cuba Libre’s sugar content without imparting any more of its own sweetness.

Papa’s Pilar Blonde Traditional in the light Rum sense but an interesting, semi-global concoction out of Florida is Papa’s Pilar. It’s named after Ernest Hemingway’s fishing boat, and its Key West location is near his old home. The Papa’s Pilar Blonde is solera aged in Bourbon barrels and is finished in Spanish Sherry casks after column distillation. It features a very minimal hint of sweetness, with strong citrus notes that marry well with most any cocktail companions—especially, of course, the lime in a Cuba Libre that it complements.

Havana Club Selección de Maestros On the dark side of the Rum spectrum is Selección de Maestros. This exceptional Rum out of the well-known Havana Club, led by Don Jose Navarro with over 40 years of experience in Rum distilling, was created in collaboration with the very Guild of Masters of Cuba Rum itself. While you can’t go wrong with Havana Club in general (e.g., the Especial or 15-Year-Old Gran Reserva) as you likely know, the Gold Medal– awarded Club Seleccion is the best Havana for your Cuba Libre experience. This molasses-based Rum features an incredible smoothness throughout, with the most pronounced notes of cocoa, coffee, and sweet tobacco rounded by some candied fruit and smoke from its time in hand-selected casks. And, at 45% ABV, it does a truly fantastic job of cutting through the aforementioned Coke sweetness.

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a Taste of Pre-Prohibition Bourbon I am going to present something monumental to contemplate: The chance to open and experience a piece of history.

Picture a whiskey that was distilled in 1917, just as the world was gathering into an arena for WWI, Old Grand Dad was laid into a barrel, where it stayed until 1933. In that time, WWI and Prohibition had both come and gone. 1933 was the same year Hitler began to rise to power again and the Noble Experiment had finally ended; this was the year this particular bottle of Old Grand Dad was bottled. I’m sure some heavy discussions occurred over that whiskey, and maybe some hard decisions were made too.

Surprisingly, if you look carefully, you can still find this whiskey to enjoy. That is only one intriguing aspect of vintage, collectible Spirits. In them, you are presented with a chance to enjoy something that is not available anymore; but without determined effort, commitment, investment—and a healthy dose of luck—you are likely to not find them. We are going to talk about the why, toss in some great tips and steer you in some good directions.

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Bill Thomas, Proprietor Jack Rose Dining Saloon, Washington D.C., reveals this perspective regarding vintage US Whiskey: “PreProhibition whiskey isn’t as much about collecting for me as it is about drinking history. Sometimes you find that rare bottle that you want to admire for a while but ultimately you need to drink it. Many Pre-Prohibition whiskey bottles are all that’s left of some great old distilleries, that were unable to come back after Prohibition.” He adds: “You can’t have a better tasting of a brand or a distillery, than having 100 years of distillation in front of you. There is something transcendent about drinking a 1918 bottling and contemplating the World Events that took place in that year”.Taking that idea to a marketing level, this 1934 advertisement in Better Home and Gardens magazine perfectly sums up the ‘why’ behind the intrinsic appeal of “Pre-Prohibition Whiskey.” The headline says it all, but the subhead copy drives it home with “It’s dwindling fast and it’s strictly limited so better act quickly if you want to reserve some of this true vintage liquor for your own cellar.”

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Pre-Prohibition Bourbon A Taste of Time In A Bottle Their finite rarity is the easiest way to understand the power, the lure, the potency and the beauty of vintage American whiskey—in Prohibition, there was a break that almost broke the industry. After Prohibition was lifted the fortunate few that had been able to coax or cajole their doctors out of medical prescriptions for whiskey had a huge group of friends interested in procuring some of these delicious whiskeys to enjoy for themselves that were still in a surplus that had made it through prohibition. Some of the whiskey lay hidden in cellars, warehouses, and private collections. Also, some of the whiskey had even aged all through Prohibition in barrels, this is what the advertisement above was speaking about, but everyone wanted some of the precious whiskey that came out on the other side of prohibition.

People in the know found these American treasures and bought whatever they could, just to have a few bottles or cases of extra rare old American Whiskey on hand for special occasions or to save as a testimony to the future.

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Fast forward into the 2000’s and this treasure is even rarer, but you can still find it. The situation at hand is perfectly described by Wyatt Peabody, a wine and spirits expert at Soutirage, a Yountville, California merchant that retails rare wines and spirits: “Having witnessed [yet another] whiskey explosion over the past five years— which has sent limited-release whiskey prices through the roof—I am fascinated by the relative value of pre-Prohibition-era spirits.

When one compares the annual frenzy, and subsequent premiums paid, for highly-allocated perennial brands, with distillates that were made a century ago, the contrast is stark.”

Peabody marvels: “People are actually paying more for Pappy 23 (that was made in the 1990s), than a bottle of whiskey distilled in 1916—when Woodrow Wilson was President (of all 48 states), we had yet to enter WWI and General Pershing’s Calvary was pushing Pancho Villa across the Mexican border. I mean, would you rather drink brands or history?”

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The Golden Era of American Whiskey Can you imagine that?

Experiencing Bourbon or Rye from the pinnacle of its production, the absolute peak of its prowess, the summit of natural innovation that leads to what is easily understood as the golden era of American whiskey. After Prohibition, it all changed; it had to.

No, the marketplace was more defined, the demand was much higher and a majority of producers did not make it out of Prohibition. With fewer distilleries making more and more whiskey, the resulting structure of the U.S. Spirits industry became a much more industrial process. The rising need for production and the attendant industry consolidation demanded it. Before Prohibition was the time of natural expansion, innovation, evolution, refinement and the defining of what Bourbon (and by extension Rye) needed to be; it was the time of the highest appreciation without the port-Repeal demands of the market dictating production. It was in this era of amazing quality and taste that American whiskey came into its prominence into its figurehead position as the capital spirit and America. We have to remember, even before Prohibition, there were breaks in whiskey’s production that caused big interruptions in supply and a focusing of attention by consumers. There were many battles, but U.S. Whiskey gradually came into its own; there was a refinement of taste preferences and an evolution in the skills of the distiller’s.

When WWI ended and production picked back up to full steam, the dissent of the vocal minority of the population eventually led to the “Nobel Experiment”, Prohibition. From a boon of production before Prohibition then, ‘POW’, American Whiskey is illegal. Sure, if you had the foresight to stash some away, or a connection to get a prescription for “medicinal” or “illicit” whiskey you could still have a drink, but was it the beautifully articulated whiskey from before? Some made good medicinal whiskey and some got creative with ‘distribution’, but it is obvious and easy to see that ‘MANY’ distilleries shut their doors never to reopen. Fortunately, there were some that made it; it is a good question to ask is what differed, in production after the end of Prohibition? Most

distilleries, during Prohibition, didn’t maintain their “jug” yeast; this was a key (usually a secret) to the flavors of their whiskey. After Prohibition, distillers were forced to buy yeast (generally favoring faster strains), or go through a laborious process of “finding / creating” a new “jug” yeast. Because of inefficient technique and distillation mechanisms, Bourbon and Rye had previously been distilled to a lower alcoholic proof, and typically entered the barrel for aging at an even lower proof; the impact of this is remarkable.

We would also have to address that water sources had changed.

If not by sheer locality, the well water had evolved because the change in depletion or this or that distiller had switched to municipal water for convenience, or the use of extreme filtration to control flavor profiles. Water is used in every stage of the production. And these are just a few of the reasons.

It is good to keep in mind this wise quote from Edgar Harden, owner of London, England-based Old Spirits Company: “The attraction of vintage Bourbon and Rye is that it both opens a window onto the past and rewards the drinker. This is not to say that every bottle of vintage Bourbon or Rye is delicious and flawless, but on the whole, if one chooses well-preserved examples that have been properly cared for then the whiskey will be interesting at the very least and possibly something that you will always remember.”

Harden, who visits the U.S. periodically, notes: “The further back one goes, particularly to the Prohibition era and beyond, the likelihood is high that the whiskey will have been left in barrel for an extended period; and, given the “rough and ready” style of production and the lack of chill-filtration, this prolonged contact with the barrel can yield whiskies of profound depth, richness in scent, color and flavor and smokiness that are truly unlike anything produced since.

I sometimes sit, a measure of some American whiskey of extreme age in hand, and contemplate what the industry was like in Kentucky, Pennsylvania or Maryland in the late 19th century through WWII. Which brands are lost and which survive? The rich history is truly conveyed by the whiskey itself.”

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Pre-Prohibition Bourbon The Where and How But where and how do you find these precious treats? Well, I was talking to Peter Jarjour, owner, Flask Fine Wine & Whisky, Studio City, California, and he told me a story about driving from Indiana on the way to visit family and thinking while he was in the area, he went and checked out the local liquor stores to see what he could find. Searching in one of the older shops in town he noticed a pint of Old Sunnybrook bottled just after the Prohibition on display with no price, so he went and asked the clerk about it. The clerk tried to discourage Peter by saying: “You don’t want that. The last one of those my boss sold was SUPER EXPENSIVE”. Peter, unswayed asked: “How much”? The clerk responded $200. Well, needless to say, Peter had a discussion with the store owner and took that bottle with him. The moral of this story is good hunters are always looking!

The truth is that Pre-Prohibition spirits are becoming more difficult to find by the day, and the fact is that there are very few of them remaining.

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There are places that specialize in these kinds of things, like aforementioned Old Spirits Company in the UK or Soutirage in the US. Soutirage has one of the most extensive collections in existence—William A. M. Burden, a renowned entrepreneur, and collector of fine wine and spirits; meticulously built it if you call them they will even hunt for you if they don’t have it! If you are in Los Angeles you can visit Peter, at Flask Wine & Whisky. Another piece of advice from him is telling everyone who’ll listen that you love and are looking for vintage whiskey.

He puts his rare finds on his website and because everyone knows about this passion, it is widespread knowledge and people contact him out-of-the-blue with bottles to purchase.

Sometimes they come in bearing full, unopened wooden crates; sometimes it is just a couple bottles they found in their grandparent’s house after they move out. The point of this is telling everyone what you are interested in, they may have bottles stashed that they will share—sell—have seen or will

B ourbon | the Taste of time

help you to find while they are traveling. There is a need for caution, warns Scott Spaid from whiskeybent.net, a rich site that is dedicated to the history and collecting of full, sealed American pre-prohibition whiskey bottles, prohibition-era medicinal whiskey bottles, and miniature whiskey bottles.

“The biggest thing I have learned from collecting prohibition medicinal whiskeys is that the brand doesn’t matter the vast majority of the time. For example, I have a 1/2 pint Old Fitz and a 1/2 pint Waterfill and Frazier. Both were distilled by Mary M. Dowling, one of a few fascinating female distillers. The juice in both is the same but the brands are completely different. The W&F is correct in that the distiller matches the brand, which is so rare. The Old Fitz, not so much! Notice how the Old Fitz is 15-year-old and the W&F is 16 “Summers” old. Marketing at its best. In a nutshell, with prohibition-era medicinal whiskeys, the most important thing to pay attention to is the tax stamp and NOT the main label.”

That makes me want to go hunting for some dusty whiskey bottles, open them up, and experience flavors from another era.

Remember, Whiskey doesn’t change in the bottle if stored properly (very little, if at all). No matter what you will drink history. Every sip will have a story to tell and if you are fortunate a moment to share.

This is why we search for these treasures, icons of another time, and testaments to where we have been and what we have done.

Here are some great places to learn: http://whiskeybent.net http://bourbonenthusiast.com http://pre-prowhiskeymen.blogspot.com If you happen to travel and would like to some pre-Prohibition Whiskey you could try Jack Rose in D.C., Canon in Seattle, Multnomah Whisk{e}y Library in Portland Oregon, or the Bluegrass Tavern in Lexington, KY.

Discerning “Ancient Liquors” When I asked Warren Bobrow, author of ‘Whiskey Cocktails’, about the subject he said this: “It’s a rarefied world of ancient liquors. I myself have tasted the effect of time on old spirits and can offer the following: airtight. Air is a killer for old spirits. If the bottle gets opened drink up! If the fill is too low, unfortunately, low fill means air got in. You might do better to pass. But, I think if money is no object then, by all means, buy and drink whatever you can afford.” Here are some very nice recommendations from Wyatt Peabody from Soutirage, “I am particularly fond of turn-of-the-century ryes (Pennsylvania and Maryland), Yellow Label and Stewart’s are among my favorites, both of which have evolved with stunning grace and poise; the J.B. Beam 1911 was then a regional brand made in limited quantities; while difficult, if I have a favorite, it’s probably the Old Jordan Sour Mash Whiskey 1891—nostalgia aside, given its age, everything about this whiskey is extraordinary: it was bottled-inbond at a remarkable 112-proof in 1908 and, to this day, it shows the concentration and thickness of an old Cognac, but it’s all Bourbon: mouth coating and unctuous with a touch of salinity.

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18 Years C ask Strengt h

Jameson Launches First Cask Strength Whiskey Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, has announced the launch of Jameson Bow Street 18 Years Cask Strength; the first cask strength Jameson to be available globally, which finishes its maturation in Dublin’s only live Maturation House in the Jameson Distillery Bow Street.

A reinterpretation of the revered Jameson 18 Years, the new expression celebrates Jameson’s Dublin heritage by returning part of the production process to the brand’s original home in Smithfield for the first time since 1975. Distilled and matured at the Midleton Distillery, Co. Cork, Jameson Bow Street 18 Years Cask Strength is the new head of the Jameson family. After spending 18 years in a collection of bourbon and sherry casks, the blend of pot still and grain Irish Whiskeys has been married together and re-casked in first-

fill ex-bourbon American oak barrels for a final six to 12 months in the Maturation House at the Jameson Distillery Bow Street. ‘Marrying’ is a traditional method of re-casking batches of vatted Whiskey and re-warehousing it to ensure infusion before bottling. The first batch is presented at 55.3% ABV without the use of chill filtration and will be available in 20 markets from July 2018 at the RRP of €240. Billy Leighton, Master Blender at Midleton Distillery, commented: “I’ve long had the unique luxury of being able to taste Jameson straight

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from the barrel at cask strength. With this first-ever global launch of a cask strength Jameson, I’m thrilled that Irish Whiskey fans around the world can now experience the full intensity of our Whiskey or add a few drops of water to enjoy it at their own preferred strength.

“As a tribute to John Jameson’s distilling legacy in Smithfield, we’ve introduced some methods that would have been employed in days past. The final maturation period in Bow Street is our nod to the traditional “marrying” method. We’ve put our own Jameson stamp on it by using first-fill bourbon barrels, whereas the traditional approach would be to use casks multiple times. I like to think of the Whiskey getting engaged in Midleton and then “married” in Dublin!” Simon Fay, International Marketing Director at Irish Distillers, added: “While Jameson’s approachability has been key to its success, we had an opportunity with Jameson Bow Street 18 Years Cask Strength to reinforce the more serious Whiskey side of the brand’s heritage. For years, Jameson fans have been asking for a permanent cask strength expression of Jameson 18 Years. Consumers are looking for increased choice in style and quality in Irish Whiskey and Jameson, as the category leader, is committed to satisfying this appetite. “On top of

that, our research shows that consumers are increasingly looking for brand experiences. Now, for the first time ever, consumers will be able to experience the sounds, smells, and aura of a functioning maturation room, in the heart of Dublin, at Jameson Distillery Bow St. Our doors are open and we look forward to welcoming Whiskey fans to taste a piece of Whiskey history.”

Jameson Bow Street 18 Years Cask Strength is presented in a premium bottle design that truly reflects the quality and rarity of the liquid within. The bottle features 18 facets, one for each year of maturation, and the wooden presentation box celebrates the traditional pot stills used during the production process. In addition, a unique copper coin located underneath Jameson Bow Street 18 Years Cask Strength bottles provides Jameson fans with access to an exclusive online portal where they can delve deeper into the story of the Whiskey which bears the Bow Street name. Jameson 18 Years, presented at 40% ABV and first released 15 years ago, has become one of the world’s most respected and awarded Irish Whiskeys and will remain in the Jameson family, maintaining a vital link to Jameson’s history and providing further choice to prestige Whiskey enthusiasts.

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N orth American wine

Forging the New York Wine Path North American wine usually brings to mind images of a sun-soaked Californian countryside, the plump purple grapes of Napa populating the rows of the seemingly endless rolling hills against mountains in the backdrop.

While California does churn out some of the most respectable, sought-after wines of the country, there are smaller, more unassuming regions across North America that are home to wineries starting to pop up on the charts of the wine world’s who’s who lists, and quietly becoming the staples of sommelier top picks over the better-known Californian. Forge Cellars produces smallbatch, artisanal wines by an equally small, devoted team of winemakers and growers that harvest and sort by hand in the Upstate region. One such region’s winery is Forge Cellars, out of Burdett, New York. Forge Cellars produces small-batch, artisanal wines by an equally small, devoted team of winemakers and growers that harvest and sort by hand in the Upstate New York region.

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North American wine

The Faces of Forge Forge Cellars’ success against the grain is no doubt attributed to its holistic, nuanced understanding from grape to bottling and a fearlessness to pursue less than conventional means of winemaking. There are three main visionaries behind this meticulously produced wine: French winemaker-grower Louis Barruol of Chateau de St. Cosme; Rick Raney, the vineyard general manager; and fellow winemaker Justin Boyette. Louis Barruol is from a French family with 14 generations of winemakers from the Southern Rhone Valley. With Louis Barruol’s concerted efforts over his tenure at Château de St. Cosme, the vineyard has become one of the most fundamental wines in Gigondas. Even with Barruol’s success, he was looking for a new challenge. Seeing great potential in the Upstate New York region, Barruol focused his winemaking and growing in this new, unrecognized environment.

Left to right: Justin Boyette, Louis Barruol, and Rick Russell.

New, Divisive, and Award-Winning Strides for American Rieslings Four years ago, Forge Cellars broke out with a new form of winemaking in the United States, one that was highly speculative, and critically speculated by the other winemakers of the country. Unlike most Riesling aging in North America, which uses steel or another less porous material, Forge decided to age theirs entirely in old oak; that is, an aging practice more well-known for your spectrum of deep reds, and the larger, fuller body of Chardonnay.

In 2011, Forge Cellars broke out with a new form of Riesling aging never before seen in the United States Despite the criticism and controversy over the practice in the industry, Barruol had faith—that is, oak-aging Riesling has been rather standard practice in Europe, mostly concentrated in Germany, and simply a practice less known in the States.

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N orth American wine

This doesn’t, however, mean that this creates a different “hybrid” line of Rieslings or one that is oaky and heavy, reaching into Chardonnay territory. With a careful aging process, older oak selection, meticulous grape growing and harvesting, and a mastery of the winemaking process from planting, up and through—as Forge Cellars has certainly proven it has—the Riesling comes out just as light and just as fruity as any other in a steel barrel. And in addition to achieving the normal Riesling qualities, the wine is able to pull a little bit more inspiration from the old oak with some more complex dimensions that steel simply can’t provide, along with achieving a longer mouthfeel that is difficult to attain with such an acidic wine. And, just this past year, Forge Cellars was able to prove its oak-aged Riesling was not only palatable but so good as to be award-worthy. In Wine Spectator’s Top 100 Wines of 2017 list, which considers wines not only across North America but all wines across the globe, Forge Cellar’s 2015 Dry Riesling Classique came in at an incredible number 31.

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North American wine

In Wine Spectator’s Top 100 Wines of 2017 list, which considers wines not only across North America but all wines across the globe, Forge Cellar’s 2015 Dry Riesling Classique came in at an impressive number 31 Wine Offerings The grapes of Forge Cellars are hand-harvested from many separate plots of wineries in Upstate New York, focused around the greater Finger Lakes region of the state. Forge works with each of the growers to make sure that the trickier, colder-climate fruit is carefully tended to through maturation to maximize usable crop. And, In line with Forge Cellar’s careful small-batch production, the winery also focuses solely on two types of wine ideal to the particular land composition and climate: the driest of Rieslings and unfiltered, unfined, cold-climate Pinot Noir. Because of the attention to detail paid to each barrel and each individual parcel of grape-growing land, Forge is able to come out with many renditions on these base types, and currently offers three different bottlings: Classique, Les Allies, and Single Vineyards.

Classique The most fundamental of the Forge Cellars wines, the Classique line best exemplifies the brand with is unique East Seneca Lake region’s terrior and is the first of the year to be made. These are the purest expressions of the cold-climate, Upstate New York conditions.

Les Allies The Les Allies offerings are made with indigenous yeast fermentations, facilitating a much slower aging process that unravels the wine into a late-summer bottling. The ultimate “small-batch” creation, the Les Allies are aged in several hundreds of individual barrels, which are French barriques from 15 different vineyards of unique personality. Each barrel is tasted and evaluated along the way, and only the most stand-out barrels are those that are officially selected by creator consensus to make the Les Allies line, which includes both the Riesling and Pinot Noir.

Single Vineyards A truly unique offering by Forge Cellars is its single-vineyard experimental bottlings, which are wines aged and bottled from just a few of its micro-regions at a time, each one separately. Only the best grape harvests of the most expressive vineyards of the year (or those exemplifying the best terrior of the region) are selected for Forge Cellar’s singlevineyard offerings.

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Mo ë t | E xclusive Releases

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M oë t | Exclusive Releases

Moët Set to Honor Federer with Exclusive Release To celebrate Roger Federer’s 20-year career, Moët & Chandon has announced the release of an exclusive limited edition of 20 magnum bottles titled “Greatness since 1998”. All profits from the sale of this special cuvée will be donated to the Roger Federer Foundation, which helps underprivileged youth.

For 20 years Swiss champion Roger Federer has embodied excellence and elegance like nobody else, both on and off tennis courts around the world. During these two exceptional decades Roger Federer has won 97 ATP singles titles and 20 Grand Slam singles titles. To celebrate what is an extraordinary milestone, Moët & Chandon is paying tribute to the Maison’s global brand ambassador by creating an exclusive limited edition titled “Greatness since 1998”. Only 20 magnum bottles will be filled with vintage champagne from the year Roger Federer launched his professional career. Made exclusively with grapes from the 1998 harvest, this is one of Moët & Chandon’s most accomplished vintage champagnes and the 65th vintage year in the Maison’s history. Each bottle is entirely wrapped with a refined black leather band hand-crafted by French artisans, like a grip on a tennis racket. The Swiss champion’s signature and the bottle’s name, “Greatness since 1998”, are embossed on the prestigious edition. “Moët & Chandon is honored to celebrate Roger Federer on this extraordinary 20-year milestone by donating 100 percent of the profits from the sale of ‘Greatness since 1998’ to the Roger Federer Foundation,” says Stéphane Baschiera, President, and CEO of Moët & Chandon.

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Since 2003 the foundation has helped improve the lives of some 870,000 underprivileged children aged 3 to 12 through education in six countries in Africa (South Africa, Namibia, Botswana, Zambia, Malawi and Zimbabwe), as well as in Switzerland. “This year we are aiming to touch the lives of one million children. I am thankful for this generous donation by Moët & Chandon, which goes a long way in helping us meet that ambitious goal,” says Roger Federer. The limited edition magnums will be available for special order from June 15 exclusively via email to the Moët Hennessy boutique (rogerfederer20@moet.com) and through the www.clos19.com online store. The bottles are priced at 19,998 euros each.

Of their unique savoir-faire, the brand says: “The Moët & Chandon style is distinctive: a bright fruitiness, a seductive palate and an elegant maturity that are the result of the slow, gradual progression from vine to cellar. Every stage in the process relies on the complementary know-how of vine growers, vatmen, cellarmen, oenologists and other professionals all united by the strong principles that constitute our core values, our Wine Credo.” “As Chef de Cave, Benoît Gouez’s mastery of his art ensures champagne with the distinctive Moët & Chandon character. His style and integrity are essential to bringing out the best in each year’s harvest, in his words, “highlighting and sublimating the special characteristics of the grapes grown in Champagne.” With his consummate respect for the natural qualities of the fruit, this young, atypical Chef de Cave is the ideal guardian of the Moët & Chandon spirit.”

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M oĂŤ t | Exclusive Releases

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F rench Wh is ky | B lac k M ountain

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F rench W his ky | Black Mountain

French Whisky Black Mountain Launches New Expression Back in May 2016, a cask of Black Mountain Whisky was embarking with sail transport company TOWT, as a unique experiment to experience the effects of several months at sea on a merchant ship. The 280-liter cask (previously containing French brandy), traveled for 6 months between the French and British coasts, breathing sea breeze and navigating through waves and tides of The Channel and the North Sea. The cask returned to its warehouse in South-western France late 2016 for a further 12 months of maturation. It has now been bottled without further reduction nor chill-filtration at 42.7% ABV and boasts delicious notes of plums, apricots, demerara sugar, oak and bitter dark chocolate. Cédric Leprette, co-founder of Black Mountain says: “The effect of nature and climate on maturing whisky is fascinating and unexpected, you cannot predict how the whisky is going to turn, in fact, it could have been a total disaster, but that’s also this unknown factor that makes this kind of experiment very exciting.” “With Black Mountain, we’re trying to bring something more, it’s not only about importing and bottling Whisky, it’s about going the extra mile and bottle something interesting, something that we love, something that excites our senses and minds!” “Maturing a Whisky at sea aboard an old English vessel such as The Grayhound Lugger isn’t the most natural move for a company deeply rooted in the heart of Occitania. It was a wonderful adventure shaped by enriching encounters, stunning scenery and in the end… A Whisky that encompasses all this.” Black Mountain organized a special contest over its social media to find a name for their #BarrelAtSea, that’s how “Spirit of The Sea” was chosen, encompassing the idea behind this Whisky.Black Mountain is actually conducting a larger experiment scheme with sea-maturation, as another cask of their Whisky is currently flowing somewhere in the

ocean, while some of their spirit is also sleeping in a sea-matured rum cask. The story of Black Mountain begins in 2011, when 4 passionate friends came up with the idea to use the exceptional waters of a high altitude spring (1000m) located within a natural wonder, the national park of Haut Languedoc, which will be the location of the future distillery. Before the distillery starts operating, and with the aim to demonstrate its know-how, the founding team at Black Mountain Compagnie has launched three blended Whiskies, finished in the best French spirits casks and named “Black Mountain Selection”. BM N°1 was named Best European Blended Whisky at the 2015 edition of The World Whiskies Awards.

BM N°2 wax awarded with a silver medal at the IWSC 2016. BM Notes Fumées is the last addition to the permanent range, bringing a smoky take to the classic Black Mountain profile. TransOceanic Wind Transport is a sailing freight transport company that offers a concrete and alternative solution both to climate warming and to the energy challenge. Guillaume Le Grand, founder of TOWT, is an energy specialist and has a significant experience on sailing boats. He holds a degree in Sustainable Development, Energy and Environment. After having lived in Berlin and in London, he founded TransOceanic Wind Transport in 2009, so as to prove the viability of cargo sail-shipping.

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Courvoisier

Auction by The Million Sales House in Paris; Courvoisier As a highly sought-after art-deco illustrator and designer, the Russian-born French artist Erté was often commissioned to artistically capture the finer things in life—like luxurious jewelry, expensive fashions, operas and ballets, and high-end artwork.

In the 1980s,when Erté was already in his 90s, Courvoisier called on him to design the bottles and illustrate the labels for a limited-edition set Courvoisier’s precious Grande Champagne cognacs, some dating back to 1892 (coincidentally, the year Erté was born). Only 12,000 bottles each were made of numbers 1 to 7, with each label depicting a different stage in the cognac-making process. An 8th design was released in a limited edition of 4,000 bottles to commemorate Erté’s death in 1990 at age 97. On April 16, 2018, several of these bottles will be available through an auction handled by The MillonSales House in Paris, an acclaimed auction house dating back to the late 19th century. Other collectible bottles in the 318-lot auction include Marie Brizard & Roger Anisette; 1959 Bally Rum; 1947 Chevillot Musigny; and a rare 1990 Clos Rougeard Saumur-Champigny with a red capsule.

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ME T H O D A N D MAD N E SS range

Irish Distillers Unveil Two New Whiskeys Irish Distillers, makers of some of the world’s most well-known Irish Whiskeys, has added two new and experimental, limited edition Irish Whiskeys to its METHOD AND MADNESS range; Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak and a 28-year-old Ruby Port Pipe Single Cask Single Pot Still Irish Whiskey.

First launched in 2017, METHOD AND MADNESS aims to push the boundaries of Irish Whiskey through innovative releases, harnessing the creativity and fresh thinking of the masters and apprentices in Midleton Distillery. In a world first for Irish Whiskey, METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak has been finished in virgin oak felled in the Carpathian Mountain range in the North East of Hungary, where

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volcanic soils are best suited to the growing of Quercus Petraea.

Harvested in winter and air-dried for two years at theKádár Kádár sawmills in Tokaj, the tight grain of this exceptional wood slowly imparts complex compounds and subtle flavors into the Whiskey during the finishing process. The Whiskey, a single pot still distillate, was first matured in a combination of first-fill and refill American oak barrels, before finishing in the virgin Hungarian oak

M E THOD A ND MADNESS range

for 11 months. Kevin O’Gorman, Master of Maturation at Midleton Distillery, commented: “Our quest for uncommon casks has led us all over the world. We were especially intrigued by the Quercus Petraea from North East Hungary and the unique properties that it could add to our flavor repertoire as Whiskey makers. At Midleton Distillery over the past few years, we have been experimenting with Hungarian virgin oak casks – a trial and error process that we are incredibly proud to have finally mastered. The result is a new first for Irish Whiskey that continues to challenge perceptions of what the category can be.”

The second aged release in the METHOD AND MADNESS series is a 28-year-old Ruby Port Pipe, which is a single pot still Irish Whiskey matured initially for six years in American oak barrels, before being re-casked into a Ruby Port pipe for a further 22 years. The cask was carefully seasoned with a selection of wines to remove some of the heavy tannins and further seasoned with Ruby Port, infusing rich fruit flavors. The Whiskey is alive with notes of ripe stone fruit on the nose and generous with vanilla and cinnamon on the palate, while the light pot still spices shine through on the long, satisfying finish. Dave McCabe, Apprentice Blender at Midleton Distillery, added: “METHOD AND MADNESS 28 Year Old Ruby Port Pipe marks the realization of a 22-year-old prediction from the Midleton Masters, which stated that the marriage of flavors between a single pot still Irish Whiskey and a Port pipe will one day achieve balance.”

He continued: “Billy Leighton, our Master Blender, and I have been carefully monitoring the slowly evolving flavors of this rare and exceptional cask as part of my training as Apprentice Blender. It gives us great pleasure to be able to present it as the perfect harmony between Whiskey, Port and wood.” METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak is bottled without chill-filtration at 46% ABV and is available in Ireland, the UK, Travel Retail Ireland and France, RRP €89. METHOD AND MADNESS Single Pot Still Irish Whiskey 28 Year Old Ruby Port Pipe Single Cask is bottled at 56.1% ABV and available in Ireland, the UK, Travel Retail Ireland and France, priced at RRP €1,900. Irish Distillers are the makers of Jameson Irish Whiskey among many other quality spirits.

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Hennessy V.S.O.P Privil è ge

Hennessy V.S.O.P Privilège pays tribute to 200 years of heritage with the release of a new limited-edition anniversary carafe.

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Hennessy V.S.O.P Privilège

Hennessy Release Special V.S.O.P Privilège Carafe The carafe masterfully weaves together modern design components with elements that pay homage to the brand’s past; specifically recalling the date in March 1818, when the future King George IV of England received his specially commissioned “tierçon cask of excellent quality old pale” from James Hennessy. Since Hennessy’s founding, the Hennessy and Fillioux families have approached Cognac-making differently, together. With what would be called Hennessy V.S.O.P Privilège, James Hennessy and Jean Fillioux created a new style of Cognac that would transform the art of Cognac making, inspiring the future “Very Superior Old Pale” designation. Since that first delivery, Hennessy V.S.O.P Privilège remained the ideal expression of a perfectly balanced spirit.

Over the next two centuries, as the world was being transformed by innovation, Hennessy V.S.O.P Privilège remained true to its roots, its quality unaltered thanks to the Hennessy Master Blenders who passed down the secrets of this timeless Cognac from one generation to the next. To this day, Hennessy’s premium Cognac retains its original, unique character, upholding its “our heritage is our future” approach to craftsmanship. For this milestone anniversary, the House wished to pay tribute to the legacy of Hennessy V.S.O.P Privilège, but with a timelessly forward-looking design.

The original Cognac bottle, known as the charentaise, dates back to the mid-19thcentury.

For Hennessy V.S.O.P Privilège’s 200th anniversary, Hennessy has rethought the architectural, slope-shouldered charentaise in a limited-edition carafe. Archival design elements, notably the House’s vine leaf motif and vintage stamps, were inspired from the Cognac’s original label. This homage to the past comes in a distinctly modern coffret in brushed aluminum, bearing words excerpted from the future King George IV’s request for a “very superior old” Cognac. The use of copper-colored embellishment nods to the traditional alembic

stills used to distill Eaux-de-vie; its handle in full-grain natural leather will take on the patina of time, recalling the aprons worn by coopers, the artisans who craft barrels from staves of aged oak. The Hennessy V.S.O.P Privilège 200th anniversary limited-edition carafe is currently available at fine retailers nationwide, and will retail for $80 for a 750ml bottle. For the 200th anniversary edition of Hennessy V.S.O.P Privilège, the House collaborated with futuristic visual artist Can Buyukberber, one of the most innovative and directional digital talents working today. The San Francisco-based Turkish artist’s technique of using projection mapping and digital fabrication calls upon the many facets of perception, merging yesterday, today and tomorrow in one original and continuous creative expression. Buyukberber captures Hennessy V.S.O.P Privilège’s forwardlooking ethos in a serpentine coil that encircles the carafe and blurs the boundaries between physical and digital space. The Hennessy V.S.O.P Privilège theme, “Our heritage is our future,” is crystallized in a campaign visual that depicts the energy of the brand through leading-edge technology. Sinuous, illuminated swirls of digital art emphasize the emotion of appreciating Cognac in one fluid expression, seamlessly linking the House’s past with the potential of future innovation. In perpetuating the legacy of the original Cognac created for the future King of England, Hennessy Master Blenders have honed the art of “Harmony. Mastered from Chaos.” based on the finest qualities nature has to give. Hennessy V.S.O.P Privilège is the definitive expression of a perfectly balanced Cognac. Created from a selection of firmly structured Eaux-de-vie, aged largely in partially used barrels to take on subtle levels of oak tannins, this highly distinctive Cognac reveals balanced aromas of fresh vanilla, cinnamon and toasty notes that come together in seamless perfection.

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E F F E N VO D K A | D ifferent by D esign

‘Different by Design’ EFFEN Vodka has released a new marketing campaign called “Different by Design,” aimed at celebrating self-expression and diversity. Different by Design launches this month and encourages fans to break convention, welcome creativity and be unapologetically true to themselves.

As part of the campaign’s launch, EFFEN is proud to support Pride month and LGBTQ equality with the release of the brand’s first, limited-edition Pride bottle throughout June. For every limited-edition Pride Bottle made, Beam Suntory donated $1 to Outfest, an organization that promotes LGBTQ Equality by creating, sharing and protecting LGBTQ stories on the screen. The EFFEN Pride bottle is available in more than 30 markets nationwide for a suggested retail price of $21.99/750ml. “Different by Design aims to honor and support our consumers and what’s important to them in today’s world,” said Stephanie Kang, Marketing Director for EFFEN Vodka.

“A unique point of view and fearless, honest self-expression are some of the most powerful tools available to every person, and EFFEN is proud to champion those who embrace that spirit.”

EFFEN Vodka is a super-premium Vodka that continues to push boundaries. From its unique distillation and filtration process to its distinct bottle design and core values of acceptance and creativity, the brand creates a Vodka that delivers superior quality, six versatile flavors and a modern design that is “Different by Design”. The launch of the new campaign illustrates

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EF F EN V ODK A | Different by Design

EFFEN’s ongoing commitment to foster a more expressive and inclusive tomorrow. “The LGBTQ community has always pushed the boundaries of convention. Outfest embraces that heritage and works to assure the stories that reflect our unique experience are seen and heard,” said Christopher Racster, Executive Director for Outfest. “We are incredibly proud to partner with a company that also pushes boundaries and takes creativity, difference and self-expression to heart.” The “Different by Design” platform will inspire future flavor innovations and experiences in 2018 and beyond. It will also be reinforced through integrated marketing efforts, including print, social, digital and public relations support, in addition to collaborations with creative partners. EFFEN Vodka is a premium Vodka whose name means smooth, even and balanced in Dutch. It is made from 100 percent premium wheat, which results in a silky, smooth liquid.

The Vodka’s stylish and functional rubber sleeve is carefully affixed to each bottle, further demonstrating EFFEN’s commitment to providing a Super Premium Vodka with a modern design. EFFEN is sold nationwide and is available in 50ml, 375ml, 750ml, 1L, and 1.75L bottles.

In the wake of this latest move by EFFEN, the brand will hope to raise it’s already excellent reputation in the Vodka industry. By promoting expression and equality, the brand will look to tap into a quickly growing, global movement encouraging people to be themselves and live in a more authentic manner. In time, it will become apparent whether or not this marketing move from EFFEN pays dividends for the Vodka manufacturer.

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limited -edition T h e G lenlivet Code

The Glenlivet Limited-Edition Single Malt The Glenlivet takes Whisky enthusiasts on a journey of discovery, while also putting their single malt knowledge to the test with the U.S. launch of limited-edition The Glenlivet Code, a mysterious single malt introduced without cask information or tasting notes.

Inspired by the iconic British Code breakers, the latest innovation is a unique combination of flavors that will measure the senses of even the most discerning Whisky drinker by entering a digital tasting experience where they will be challenged to “Unlock the Taste” of the mystery Whisky. The global launch for The Glenlivet Code is supported by the innovative digital campaign to cement The Glenlivet’s role as the definitive Speyside single malt, renowned for its heritage as an authority within the

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limited- edition The G lenlivet Code

single malts category. Maintaining this exceptional quality that The Glenlivet is famed for, The Glenlivet Code embodies the brand’s smooth and fruity tasting notes with some additional twists to unlock.

The mystery Whisky is crafted from specially selected casks to produce a new, never-before created single malt scotch Whisky. “With The Glenlivet Code, we had a unique opportunity to create a Whisky that has never been crafted before, using new casks and techniques to push the boundaries of what people expect from The Glenlivet,” said Master Distiller, Alan Winchester. “This year’s limited edition is a labyrinth of flavors that will test the senses of even the most discerning Whisky drinker and we’re excited to invite consumers worldwide to take on the ultimate challenge by unlocking its mystery taste.

The interactive experience will allow Whisky enthusiasts at all levels to build their knowledge of the category while also developing a deeper understanding of The Glenlivet.” To begin the decoding challenge, consumers are invited to scan a code on the back of The Glenlivet Code bottle carton using the Shazam app to enter a virtual underground room.

There, they will be greeted by a hologram of The Glenlivet’s Master Distiller, Alan Winchester, who will challenge them to decode the taste of the liquid by selecting four aromas for the nose and four flavors for the palate from several possible combinations. After decoding the flavors of the new Whisky, participants will be given a score which they can post on their social channels to see how they rank against their peers. The official tasting notes will be revealed at the end of the year to give consumers the time to discover and enjoy the liquid themselves. “The unveiling of The Glenlivet Code follows the launch of our latest global campaign, ‘The Definitive Whisky, The Glenlivet,’ which celebrates the unwavering pursuit of our founder, George Smith, to create The Definitive Speyside single malt,” said Patrick Caulfield, Brand Director, The Glenlivet, Pernod Ricard USA. “We continue to follow in our founder’s footsteps by acting as a visionary within the category.

The Glenlivet Code is our latest example of brand innovation within our portfolio and aims to build consumer knowledge of the single malt category while also developing a deeper understanding of The Glenlivet’s award-winning taste.” The Glenlivet Code will be available at U.S. retailers from the end of April 2018 at a suggested retail price of $120 a bottle.

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Sale of the Century World’s Oldest Wine Goes Under the Hammer Every now and again, the wine world begins buzzing with excitement over a particular upcoming sale. It could be that the bottles or cases in question belonged to a particularly esteemed private collection, or that they were made during a highly regarded vintage year in a famous appellation. However, nothing gets wine collectors and enthusiasts salivating with anticipation quite like the sale of record-breaking wines‌ and when the records being broken are those regarding age, you can be sure of global attention, and wine collectors worldwide packing their suitcases and booking tickets to wherever the fêted auction is being held.

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U nder the Hammer

This month, the news broke that an auction house in France is to sell three bottles of wine which are believed to be the oldest in existence in the world. While it’s difficult to say with absolute certainty that these bottles are indeed the oldest on earth (who knows what might be squirreled away in an undiscovered cellar somewhere?), it can be confidently stated that—at least as far as auction records go—the bottles coming up for sale do indeed hold that coveted title for the time being.

A chance to own a true unicorn The bottles in question are a trio of vin jaune (orange) wines from Jura in eastern France, which date back to 1774. Jura wines have long fascinated wine lovers and collectors, not least due to the fact that orange wine has always been part of the viticultural tradition in this mountainous region. Known as the “wine of kings, and the king of wines,” vin jaune saw something of a resurgence in popularity over the past ten years, meaning that there is perhaps even more excitement surrounding this historic auction than there perhaps would have been at an earlier juncture. The auctioneers have put a fairly conservative estimate price of 20,000 euros for each bottle of wine, although it’s widely understood that an actual price of more than double this is widely expected. After all, what wine collector worth his or her stripes would be able to resist having the oldest known bottle of vino on earth in their cellar?

Tasting history The trio of 87cl bottles are said to be in stunning condition, as a result of being meticulously protected by successive generations of the legendary Vercel family. Pierre Vercel was a 17thcentury winemaker who more or less put Jura on the map, and made this region a favorite with the crowned heads of Europe. The bottles coming up for auction are the very last from the family cellar. In 1994, a bottle of Vercel’s wine was opened and tasted by an excited group of wine aficionados, scientists, and oenologists, all keen to sample a

wine which had aged for over 200 years. The praise which the wine received was rapturous, with the bottle declared to be in excellent shape for its age, and packing a fascinating array of flavors and aromas. The amber-colored liquid was said to be filled with notes of curry spices, cinnamon, vanilla, dried fruits and nuts, and the assembled experts even suggested revisiting the cellar in another 100 years hence. During the 2012 sale of bottles from this unrivaled collection (at which the top-priced bottle was sold for 57,000 euros), Michael Ganne—the head of Christie’s in Geneva—claimed that the wine was “extraordinary… probably the oldest unfortified example of what is to be still an astounding wine and another true rarity for wine lovers and connoisseurs.”

Historic connections The vin jaune on offer also has a surprising connection with a famous historical figure, too, making it even more tempting for collectors seeking something truly unusual and noteworthy for their cellars. Jura native Louis Pasteur, who we know as one of Europe’s greatest scientific minds, was actually a close family friend of the Vercels. When he was initiated into the French Academy in 1881, he toasted his success with a bottle of vin jaune from the very same vintage being sold. At that time, the wine was 107 years old—a relative youngster compared to those being auctioned later in May. When it comes to vin jaune, there is no winemaking dynasty which compares to the Vercels. Pierre Vercel came from a family of highly celebrated vignerons who had been producing wine in Jura since the 14th century and is credited with the invention of this wonderful wine style. Similar in many ways to dry Fino Sherry (despite not being fortified), vin jaune is matured in the barrel beneath a film of active yeast, which is said to enormously improve its longevity in the bottle.

The upcoming auction will feature 99 other bottles of wine from the Vercel family collection and is expected to break a number of records.

The auction itself will take place in Lons-le-Saunier on May 26, 2018.

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Gin in Japan Japanese Whisky has been flying off the shelves over the past few years, seeing an ever-increasing rate at which its stocks are near depleted upon release. Most recently, the 17-Year Hibiki has become the treasure of all spirits collectors’ hunts as production is ceased on this full, sweet, and oaky beauty. The price? No less than a few hundred, if you’re really lucky.

Most recently, the 17-Year Hibiki has become the treasure of all spirits collectors’ hunts as production is ceased on this full, sweet, and oaky beauty. The price? No less than a few hundred, if you’re really lucky Of course, it has never been a matter of hype_the craft is and has always been practiced with such meticulous care, complete thoughtfulness, and full intention that a pristine product was only guaranteed every bottle. Too good, in fact, that demand has far exceeded what was ever projected, and stocks going forward are increased at far higher levels.

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G I N I N JAPAN

Japan has proven itself both quickly and incomparably in the world of spirits via Whisky.

And, in combination with a relative shortage of its famous Whisky stock, I think we’ll see an opportune moment for the world to explore and open its arms to the greater prevalence of some other spirits making their debut from Japan. While Japan has made many of its own spirits for quite some time from, of course, the usual Sake to the lesser-known Japanese Rums, the awareness of the Japanese spirit and distribution of these outside of the country has been minimal. The craft is and has always been practiced with such meticulous care, complete thoughtfulness, and full intention that a pristine product was only guaranteed every bottle. Today or perhaps tomorrow, and certainly not many more days after that, I do believe we’ll see this shift. Like many other “foreign” concepts adopted but adapted into Japanese society, I think the international spirits world is truly in for a treat in the Japanese renditions of the library of global spirits. Today, we’ll take a look at the Japanese Gin scene.

The Start – the Key Players Suntory, which has since become an international spirits company, first started with Yamazaki, Hakushu, and the aforementioned famous Hibiki Whiskies. Its global acquisitions include some of the most well-known brands in the business, including Jim Beam and Maker’s Mark in America to the Scotch world of Laphroaig and Bowmore. While Suntory had previously offered Spanish and English Gin labels (Larious and Sipsmith), it did not release its first Japanese Gin until May of last year, which was then released internationally later that summer. Asahi Breweries, one of the largest and most recognizable beer brands in Japan, also eased into the Gin realm via Whisky; you may recognize the names Nikka and Yoichi as international chart-toppers. Ki No Bi is a smaller, lesser-known name

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in comparison to the Asahi and Suntory giants, but has quickly become a competitive heavyweight contender to the two. Ki No Bi is Japan’s first dedicated craft Gin-only distillery located in the historic Kyoto, and was founded just about three years ago in 2015. The distillery sources locally whenever it can, bringing a true Japanese-inspired flavor profile to its Gins. There’s an incredibly heavy emphasis on not only locally sourced ingredients but regional ingredient specialties, and seasonality is built into the fundamental fabric of nearly everything Japan makes.

How It’s Different As we’ll dissect through the following three profiles, you’ll see a trend; much like any foreign concept or tangible adopted by the country, Japan tends to put its own signature twist on Gin in adopting it as its own. There’s an incredibly heavy emphasis on not only locally sourced ingredients but regional ingredient specialties, and seasonality is built into the fundamental fabric of nearly everything Japan makes. Likewise, all three of the following Whiskies have core botanicals so location-specific and so much outside of what we’ve ever gotten out of any other Gin before, yet maintain that central Gin essence. Let’s take a look.

The Bottles; Roku Out of Suntory is Roku, which means six in Japanese, and is named after its six main botanicals, all of Japanese origin: cherry blossom, cherry leaves, sanshopepper, yuzu peel, sencha green tea, and gyoruko green tea. The other botanicals lending their subtle notes include orange and lemon peel, along with cardamom, cinnamon, and coriander seeds. Roku is citrus-forward, with a bit of a buttery side. The cherry blossom is subtle, with a hint of a brighter, grassier mixed herb. The special

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Japan has proven itself both quickly and incomparably in the world of spirits via Whisky. edition, the Roku GTR, released only in airports and other travel-based retail locations, features heavier notes of the famous Japanese sakura.

Nikka Coffey Gin Yes, Nikka Coffey can also be found in Whisky form, but the first (and hopefully not last) Gin out of Asahi is certainly not to be missed. The Nikka Gin is distilled in Coffey stills, a traditional Irish continuous still, like its Nikka Whisky. It uses eleven different botanicals, including sansho, apple, and the Japanese citrus fruits yuzu, kabosu, and amanatsu. It features a uniquely tart characteristic on the nose, but unravels into a softer sweetness as it moves through a fruitful and sansho-filled journey.

Ki No Bi Kyoto Dry Gin Much like the basis of the quintessential Japanese spirit, Sake, rice and water from Fushimi make up the foundation of this Gin. Eleven botanicals go into the mix, which are divided into six different groups, distilled separately, and then blended toward the end of the process. The groups are the base (juniper, orris, and hinoki), citrus (yuzu and lemon), herb (sanshopepper and kinome sprout), spice (ginger), fruity and floral (bamboo leaves and red perilla), and finally tea (gyokuro green tea). Like Roku, it’s a very Japanese-specific blend of ingredients. The foundational Gin of Ki No Bi (which means “the beauty of the seasons,” by the way) is its Kyoto Dry Gin. Impeccable clear, it is yuzu-forward with a crisp sanshopepper lingering through the finish on its subtly warm and spicy ginger notes. Outside of the original Kyoto Dry Gin, Ki No Bi also offers a Navy Strength Gin and a Ki No Tea Dry Gin, featuring teas from a most prestigious Meiji-era tea-grower.

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A lexandre Farto “Ma k ing t h e Invisible V isible”

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A lexandre Farto “Mak ing the Invisible Visible”

Hennessy x Vhils 2018 Limited Edition Bottle Hennessy, the world’s best-selling Cognac, has announced its collaboration with urban artist Alexandre Farto – aka “Vhils” – for the 2018 Very Special Limited Edition bottle. Rooted in the artist’s motto of “Making the Invisible Visible,” the custom-designed bottle opens an exciting new page in Hennessy’s longstanding tradition of artistic partnerships.

The bottle is the eighth in an ongoing series of innovative collaborations between Hennessy V.S and several internationally renowned artists and will be available across the U.S. starting in July. On the surface, Vhils is a graffiti writer turned art world phenomenon, but he is much more than that: Vhils is sui generis: innovative, visionary, in a class by himself. Distinguished as the great disrupter of his generation, Vhils is often described as an “urban archaeologist” who gleans inspiration from growing up in the fast-changing capital of post-revolutionary Portugal. Having established his signature on city walls, Vhils quickly moved on to pioneer a new form of urban expressionism through monumental

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Alexandre Farto “Making the Invisible Visible”

portraits cut, composed, chiseled or exploded from built-up layers of paint or paper, stone, wood, steel or concrete and infused with the color and energy of the hip-hop music scene. For Hennessy, Vhils’ approach to his art is a fitting metaphor for the art of Cognac-making: both rely on the unpredictable, immutable force of time and elements. For each, the creative process is a poetic quest to make the invisible visible. “When I discovered the story behind Hennessy, I realized that this collaboration was a perfect fit with my art and ideals. I’ve been pushing the boundaries for 10 years, but then I realized that Hennessy’s been doing it for more than 250!” Vhils explained.

“Whether it’s about exposing the nature of a city or blending a perfect Cognac, for both of us, the essential element is time. You have to wait for it, let it do its job, and then work with the layers time has shaped. There’s no speeding up the process and there’s always an element of risk-taking.”

As the guest artist for Hennessy Very Special Limited Edition 2018, Vhils selected hallmarks from the Hennessy archives, such as the Three Star emblem, and reproduced Cognac’s amber hues through experimentation with paper, heat and acid. To celebrate this collaboration, Vhils will embark on a worldwide tour with Hennessy to reveal the new V.S Limited Edition bottle and create immersive new art experiences. Selected stops in this global project, including New York and Chicago, will be the stage for revealing new, site-specific Vhils works that reflect the spirit of Hennessy and the art of making the invisible visible. The Hennessy V.S Limited Edition bottle by Vhils, approximately $32 (750ml), will be available for purchase starting in July at fine retailers nationwide. Hennessy Very Special has a unique style that makes it a reference in the art of blending.

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A lexandre Farto “Mak ing the Invisible Visible”

The modern incarnation of Hennessy’s original Three Star Cognac, Very Special brings together warm-hearted and full-bodied flavors. This recipe has been passed down through generations, to the delight of connoisseurs in search of a very special moment. For this reason among many others, it is one of the world’s most celebrated Cognacs. Created to exacting standards and immediately satisfying to the taste, Hennessy Very Special is exceptional in its ability to preserve inimitable style over time. A reflection of Hennessy’s know-how, Very Special’s audacious personality is revealed through the uncompromising selection of only the most expressive and distinctive Eaux-de-vie.

After several years (at least two years) of maturation in French oak casks, the Eaux-de-vie are then blended with the mastery and consistency that are unique to Hennessy.

On the nose, Hennessy Very Special brings together an intense and fruity character with pleasant oaky notes. In the mouth, powerful flavors evoke grilled almonds, supported by the fresh, lively notes of the grapes. From the French region of Cognac and throughout its 250year history, Hennessy has proudly perpetuated an exceptional heritage based on adventure, discovery and cultivating the best that nature and man can offer. Hennessy’s longevity and success across five continents reflect the values the Maison has upheld since its creation: the transmission of a unique savoir-faire, the constant (con)quest for innovation, and an unwavering commitment to Creation, Excellence, Legacy, and Sustainable Development.

Today, these qualities are the hallmark of a House – a crown jewel in the LVMH Group – that crafts some of the most iconic, prestigious Cognacs in the world.

Hennessy x Vhils 2018 Limited Edition Bottle

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C ru zan R um

Cruzan Rum Establishes Aid Fund Cruzan Rum, producer of some of the world’s finest aged Rums, is proud to announce the launch of the Island Spirit Fund. Created in the aftermath of the destruction caused by last year’s Hurricane Maria, the Island Spirit Fund supports disaster relief efforts in the U.S. Virgin Islands and across the United States, helping rebuild and renew communities impacted by storms of all kinds.

As founding sponsor, Cruzan Rum has committed to donate $1 from every case of Rum sold to the Island Spirit Fund, meaning each Cruzan Rum bottle purchased will provide aid to communities in need. This commitment alone is expected to generate nearly $1 million for the Island Spirit Fund this year. Coupled with generous case-matching donation commitments from several distributor partners and anticipated public fundraising, Cruzan Rum aims to raise $2 million for the Fund by the end of 2018. “Last year, our home island of St. Croix faced many challenges in the devastating wake of Hurricane Maria, but the resiliency of the Crucian people and our sense of community never wavered,” said Gary Nelthropp, Cruzan Rum’s Master Distiller.

“That’s what we like to call our ‘island spirit,’ and I’m honored to help extend this spirit to others in a sustainable and ongoing way through the Fund, ensuring that no community, near or far, weathers a storm alone.” Established in partnership with Global Giving, a nonprofit organization that connects donors with grassroots projects around the world, the Island Spirit Fund provides disaster relief by issuing grants to local organizations with boots on the ground and lasting relationships in affected areas. The Fund prioritizes both short-term recovery and long-term stability projects, including: environmental rebuilding, community planning, and workforce development and job creation. By listening directly to affected communities’ needs,

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the Island Spirit Fund takes a customized approach to providing relief including, but not limited to, nourishment, supplies and volunteer support. In the immediate future, the Fund is focused on the areas still recovering from Hurricane Maria’s devastation and is also prepared to respond to future storms. “We’re proud to support our Cruzan family and neighbors in the USVI and beyond with the launch of the Island Spirit Fund, and we’re incredibly humbled by the way our distributor partners have stepped up to further our efforts,” said Rashidi Hodari, VP Marketing, Cruzan Rum. “Our roots in the Caribbean run deep, and by joining together, we’re able to provide much needed physical and emotional support beyond the initial days, weeks and months following disaster. We look forward to awakening the ‘island spirit’ both now and in the years to come.” Individuals interested in making their own contributions to the Fund can do so by purchasing any of Cruzan’s quality Rum products or by making a direct donation via IslandSpiritFund. org. In addition to the brand’s case-matching donation program, Cruzan will also absorb the cost of all transactional fees associated with all donations to the Island Spirit Fund, so that 100% of donors’ generosity goes directly to communities in need. The establishment of the Island Spirit Fund is the most recent effort by Cruzan and its parent company, Beam Suntory, to provide aid to those in need. In 2017, Beam Suntory and its parent company provided more than $2 million in cash and in-kind support for disaster relief in the U.S., U.S. Virgin Islands and Mexico, which also included a $500,000 donation to the Fund for the Virgin Islands late last year. Named for the people of St. Croix (Crucians), Cruzan Rum Distillery is a quality spirit, crafted for consumers to embrace all of life’s flavors surrounded by quality people. Cruzan Rum, distilled by the Nelthropp family, who has called the island home for eight generations, is a better tasting Rum due to its ingredients and a unique five-column distillation process.

Cruzan touts one of the cleanest-tasting Rums in the industry – a characteristic derived from crafting a spirit with low levels of fusel oils, a by-product of the distillation process which, if not removed, can taint the smell and taste of the Rum.

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