The GlenDronach Original 12 year old Single Malt Scotch – ‘Coorie in’ with a warming dram this winter.
It’s February and with chill winds, rain and snow around the British Isles, the time of year as the Scots say, to ‘coorie in’. Coorie, traditionally ‘to cower’, is such an evocative word meaning to cuddle up and snuggle in, the Scottish equivalent of the Danish Hygge.
Just picture the scene, wrapped in a woolly jumper or tartan rug, curled up on the sofa in front of a log fire. Coorie is about embracing all things Scottish to find a sense of warmth and happiness. This is the timely message from GlenDronach distillery – ‘Coorie in’ with a dram for a relaxing evening or leisurely weekend at home.
First the release of its rich aroma and then the first sip of the smooth golden liquid slipping down the throat, there’s nothing like the a dram of Scotch whisky for the ultimate Winter Warmer.
So let’s take a closer look at The GlenDronach Distillery and sample their 12 year old Highland single malt.
GlenDronach means ‘valley of the brambles’ in Scots Gaelic. Amidst the hills of the Eastern Highlands, in the fertile landscape of the Forgue valley, The GlenDronach is one of the oldest licensed distilleries, founded in 1826 by James Allardice, an early pioneer of sherry cask maturation. Spanish Sherry was a popular import into Scotland in the 19th Century and Allardice discovered that these casks were the perfect marriage to craft his distinctive Highland spirit.
This heritage has been preserved by a wonderful legend: a parliament of rooks roosting here has been the guardians of the distillery secrets for nearly two hundred years – it is believed that as long as the rooks remain, it will be good for the whisky.
Today GlenDronach Distillery maintains the old fashioned, handcrafted techniques as part of the slow, time consuming journey from the germination of the barley to the careful distillation process through the copper pot stills.
Then the distilled liquor is transferred to the sherry casks and left to mature over many years in the warehouses. Nearly 70% of the flavour in whisky is derived from the cask so the wood itself is an essential ingredient.
All the distillery’s sherry casks are Spanish oak wood from trees in Galicia which is toasted over log fires which unlocks the alchemy of oak wood, before the casks are filled with Pedro Ximénez or Oloroso sherry from Andalucía.
Sherry casks have been a natural, traditional process for centuries, and Spanish oak is still very important for the crafting of The GlenDronach Whiskies.
“I still believe single malt Scotch is the most complex spirit in the world —my goal is to create this balanced character; for the GlenDronach, I want something with finesse and elegance but that’s also weighty and robust. It’s about having those layers and the tension between fine and deeper notes. Dr Rachel Barrie, Master Blender
The GlenDronach Original, Aged 12 Years
What The GlenDronach Distillery team say:
Appearance: Deep, amber-red gold.
Nose: Sweet, vanilla with hints of ginger and spicy mulled wine
Palate: Creamy, silky-smooth, warm oak and sherry sweetness, raisins, soft fruit.
Finish: Long, full and firm, slightly nutty and dry.
First, it’s interesting to research the original characteristics of the Spanish sherries, which will influence the overall aroma, flavour and texture.
Pedro Ximénez sherry: Intense sweet dried fruit aromas of raisins, fig, prunes and dates; orange peel, coconut, nuts, treacle, vanilla, as well as leather and tobacco.
Oloroso sherry: Rich roasted coffee with notes of chocolate, brazil nuts, almonds, muscovado sugar with a bone dry finish.
A sherry with a blend of Oloroso with PX has been described as “the aroma of old navy rum; take a sip and it explodes with raisins, molasses, salted caramel and a finish of walnuts”
The GlenDronach single malt, having been soaked for 12 years in these Spanish sherry casks is sure to offer a similar symphony of flavours. Time to pour a dram, savour and sip in leisurely contemplation.
Nose: An intriguing, aromatic blend of rich fruit cake and dusty wood.
Palate: Approachable, gentle flavours of dried fruits, toffee, cinnamon, ginger, walnuts, orange peel. Balance is the thing it pulls off well, neither too sweet nor too rich, with enough complexity to keep it interesting.
Finish: Warm, spicy and velvety smooth with a soft, pleasant whiff of wood smoke.
This GlenDronach Highland Single Malt, with its sherry wine, citrus and spicy flavours, is ideal to mix in classic Cocktails.
It’s said that this is the world’s most popular whisky cocktail and the recipe is very simple:
50ml GlenDronach 12 Year Old, Brown sugar, Dash of bitters, orange peel.
Pour ingredients over ice and stir with a bar spoon. Strain into a chilled glass with ice, garnish with orange peel.
The rich, smooth and silky taste is equal to its ‘reputation’ as a drink for the macho-man who is perhaps also, rich, smooth and silky.
A Smoky Martini would usually be created with a strongly peated, smoky whisky. Instead, replace the vermouth in a classic dry Gin Martini with this Highland single malt for something tantalisingly different. The late Sean Connery (aka James Bond) would no doubt approve.
60ml Gin, 7.5ml GlenDronach single malt whisky
Add both ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled martini glass. Garnish with a lemon twist.
Alternatively, turn this into a Burnt Martini by combining 60ml gin, 7.5ml Scotch whisky and 15ml dry vermouth.
As a Scottish twist on the Manhattan, the Rob Roy was created around 1894 at the Waldorf Astoria, New York, inspired by an operetta, “Rob Roy,” staged at the nearby Herald Square Theatre. The story is based on Scottish folk hero, Rob Roy MacGregor.
50 ml GlenDronach Single Malt, 20 ml Sweet Rosso Vermouth, dash Angostura Bitters
Stir ingredients over ice in a mixing glass and strain into a chilled cocktail glass. Garnish with maraschino cherry and serve straight up.
The art of Whisky tasting is always an individual experience and we may all detect remarkably different aromas, tastes and flavours; here, a few dram drinkers describe their personal views of The GlenDronach 12 year old:
Complex and intriguing. Rich caramel, hint of nuts, malted barley, nutty, oak smoke and spicy.
The nose offers aromas of stewed fruits, rhubarb and bramble jam crushed hazel nut, brown sugar and a faint charcoal smokiness. Richly flavoured with sherry fruitiness. A classic warming dram.
An absolute whopper of a sherry-finish whisky. Beautiful fragrance, rich flavour with wonderful smoothness.
This GlenDronach 12 year old Single Malt is clearly an all round winner with both whisky lovers and the experts. It has been awarded numerous Gold medals at the International Wine & Spirits Competition and at the San Francisco World Spirits Competition over recent years.
Dr. Rachel Barrie joined the Brown-Forman family in March 2017 as Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries and the following year, she was inducted into The Whisky Magazine’s Hall of Fame. This is the highest accolade The Whisky Magazine can bestow, honouring individuals who have made a lasting contribution to the whisky world.
Find out more about The GlenDronach Distillery on the website, with the range of whisky expressions & vintages, and where to buy:
For a simple supper or celebratory dinner, choose Cheese from Paxton & Whitfield with hampers and gifts galore.
Savoury or Sweet that is the question. At the end of a delicious dinner, do you prefer to indulge in a rich dessert or order the Cheese board.?
Here it is, on the back of the menu.
How, instead of a pudding, an extra fiver
will buy you the choice of the Cheese Room.
It shines in the corner, a treasury,
the moony glow of the cheeses walled round
with glass. As soon as she sees it, she’s lost.
From ‘The Cheese Room’, Judy Brown
The fromage-loving French very wisely first sample the Brie and Comté, before finishing with, perhaps, Tarte Tatin or Mousse au Chocolat.
It is often assumed that women, in particular, are addicted to chocolate but, no, many of us would prefer a gift of the finest cheese for birthdays, Christmas, Valentine’s Day and Easter.
Whatever the occasion or just a weekend treat, this is just the time to enjoy quality food and drink at home: plan a wine & cheese party, family supper or celebratory dinner party. Instead of throwing a block of polythene-wrapped mousetrap cheddar into your supermarket basket, take a virtual trip to Paxton & Whitfield, Britain’s leading cheesemonger for over 200 years, sourcing and maturing exceptional cheeses.
Before describing my tasty feast of three Scottish cheeses, let’s look back at the inspirational story behind the founding of Paxton & Whitfield and its heritage.
The original idea began in 1742 when Stephen Cullum set up a cheese stall in Aldwych market, before his son Sam moved the business to premises near Jermyn Street – where there is still a shop today. He also took on two new partners – Harry Paxton and Charles Whitfield, whose names would formally establish the company in 1797. Its reputation was sealed in 1850 when it received the Royal Warrant as cheesemonger to HM Queen Victoria.
Paxton’s has always been a market leader, working with British Artisan cheesemakers and importing the best from Europe, and as Winston Churchill once observed “a gentleman only buys his cheese at Paxton & Whitfield“. Today, the company maintains Royal Warrants from Her Majesty The Queen and HRH The Prince of Wales.
So now it’s time to share my experience of tasting and testing three Artisan cheeses from different geographical regions of Scotland. The large cardboard box of cheese was kept fresh and insulated with an ice pack and wool blanket, the overnight delivery ensuring a swift arrival.
Paxton’s compiled this delicious selection to sample on a tour from the Western Isles to the Moray Firth and Royal Deeside.
Isle of Mull Farmhouse
As part of the Inner Hebrides, a short ferry ride from Oban, is the Isle of Mull where in 1979, Jeff and Chris Reade followed their dream, moving with their four boys from Somerset to take over Sgriob-ruadh Farm, near the colourful, waterfront town of Tobermory. The only dairy farm on the island, the Reade family continues to run this successful family business.
All of the cheese is made with unpasteurised milk from their herd of mainly Friesian, and also Ayrshire, Jersey and Brown Swiss cows, fed on grass and whisky grain husks, called Draff, from the Tobermory Distillery.
Every morning, the fresh milk is taken directly from the milking parlour to the cheese-making vat. As the cheese is unpasteurised it takes on the character of the seasons and in winter, it’s almost white in colour with an occasional blue vein as a mark of maturity.
The traditional Farmhouse cheddar has been handcrafted here for over forty years, most recently winning Gold Awards for Artisan Cheese and Best Scottish cheese.
Taste Test: Richly smooth with a slightly crumbly texture, super creamy with a tangy, salty taste and you may detect a soft boozy note too.!
Serve with your preference for crisp crackers, light, thin water biscuits, or traditional oatcakes. The traditional accompaniment of a savoury relish would be ideal, grapes and quince jam. For a heartier meal, grill a slab on wholemeal toast and serve with sweet onion chutney, and on the side, a Stout or even better, a dram of Tobermory single malt.
Connage Highland Dairy is also on a family-run farm in Ardersier, Inverness, founded by Hamish Clark and today run by his two sons, Callum and Cameron and their wives. They have an organic dairy herd of 140 cows, mainly Holstein Friesian with some Jersey crosses and Norwegian Reds which graze on clover pastures along the shore of the Moray Firth.
Brie is the most famous French cheese, renowned as “The King of Cheeses,” named after the region where it was originally created – Brie De Meaux AOC was first created in the Middle Ages by the monks of the Priory of Rueil en Brie.
For their award-winning Clava Brie, the Connage cheesemakers ladle the very delicate curd by hand into moulds and mature in a temperature controlled store. The cheese then develops a soft white rind before being individually hand wrapped. This is organic and suitable for vegetarians.
Taste Test: This magnolia-tinted wedge just looks so artistic, with its smooth white rind, and then sample the earthy, mushroom flavour. This is a distinctive, finely crafted delicacy.
Brie is at its classic best when ripe, creamy and buttery, served with crackers or crusty bread, especially a French Baguette. This cheese is well complemented with walnuts, honey and Plum chutney, to enhance the sweetness, and a glass of fine wine – a crisp, dry Sauvignon Blanc or a soft Pinot Noir.
The Cambus O’May Cheese Company is located near charming village of Ballater in Royal Deeside. A sixth generation cheesemaker, Alex Reid makes Scottish, artisanal cheese using the traditional crafts passed down from his grandmother.
“Our recipes haven’t changed in over 50 years nor has the way we make our cheese. Pure, unadulterated, unpasteurised goodness. Made with love to be consumed with passion.” Alex Reid
Auld Reekie is inspired by the local smoking methods for speciality smoked venison and salmon in Royal Deeside. This handmade cheese is lightly smoked over whisky barrel shavings which give the creamery an aromatic whisky distillery atmosphere.
The name is taken from the old slang term for Edinburgh due to chimney smoke, and where by 1777 there were 400 illicit distilleries, producing a thick smog which blackened the grand sandstone buildings.
This two day, cow’s milk curd is carefully developed to combine the flavours and textures of traditional cheddar-like cheese with a delicate wood and whisky finish.
Taste Test: This is hard, amber-coloured with a crumbly texture. The aroma ‘reeks’ with a pungent smokiness, while the flavour is more mellow, richly creamy with an underlying hint of earthy peat from the whisky-scented wood.
A good partnership for this fragrant cheese would be a fruit chutney, such as fig or plum & apple. And to drink? The local Royal Lochnagar Distillery is on the River Dee near Balmoral Castle – their 12 year old single malt offers notes of soft smoke, hay, oak and gingerbread. Alternatively, what could be more appropriate than the punchy blended malt from Islay, Auld Reekie, richly peaty, with spices and fruity sweetness.
If this has whetted your appetite, take a look at the range of cheese on offer at Paxton & Whitfield; there are two London stores, but it’s so easy to browse and buy on line for home delivery. The colourfully illustrated website is user friendly with a clear menu for Cheese Boards, Hampers, Gifts, Drinks, (Port, wine, beers), seasonal events and celebratory diary dates.
Valentine’s Day purchases include free UK* delivery on all orders over £40. Choose from the exclusive selection of cheese for your date night at home or a special romantic gift.
The finest English and French, heart-shaped, artisan cheeses including limited edition truffled Coeur de Neufchâtel, with chutneys and crackers, offers a restaurant-quality Valentine’s cheese board delivered to your door.
Coeur de Neufchâtel is one of Normandy’s oldest cheeses, it’s said that milk maids would present these love tokens to knights heading off to fight in the 100 years war.
Review from March 2020: “I bought the Valentine’s cheese box for my partner. The cheeses were of exceptional quality and married perfectly with the charcoal crackers and the sweetness of the fig chutney. 5 stars.”
And with Easter on the horizon, instead of chocolate eggs, why not enjoy a platter of cheese for a savoury treat. ?
For all information, range of cheese, hampers, gift boxes, drinks and on line purchase:
Paxton & Whitfield supplies Artisan cheeses and fine food products to Selfridges; Harvey Nichols and Harrods, as well as leading restaurants and hotels including several Michelin-starred establishments.
Ben Lomond Scottish Gin infused with wild berries creates refreshing, floral- scented, juicy-fruity, pink cocktails.
Ben Lomond, the majestic Munro which dominates the dramatic beauty of Loch Lomond and the Trossachs, was the inspiration behind the award-winning Ben Lomond Scottish Gin, launched in 2019.
Following this success, the distillers were keen to explore the Loch Lomond region further and challenge their creativity to produce two deliciously distinctive, premium gins, infused with Blackberry & Gooseberry and Raspberry & Elderflower.
For the purist G&T lover who might assume that tinkering with the cool, classic taste of Dry London gin, is a modern fad, in fact, flavoured, fruit-based gins are nothing new at all.
Berries from the Blackthorn bush to make home-made Sloe Gin was a country custom from the 17th century, and this ruby-red, sweet liqueur was served in London taverns as a poor man’s Port. A century later, Pink gin was created with a few drops of Angostura bitters, (invented in the 1820s as a cure for stomach ailments and seasickness), which soon becoming a popular cocktail.
Spain is home to the biggest gin market in the world and in 2014 the Puerto de Indias distillery, Andalucia, launched their Sevillian Strawberry gin, an immediate best seller which created a new category and sparked the thirst for pink drinks.
As the gin craze continues to blossom today worldwide, the trend is for innovative flavours such as Sicilian lemon, red wine grapes, rhubarb, ginger, chocolate et. al. and less alcoholic, sweet gin liqueurs.
The Ben Lomond distillery team therefore very wisely decided to work with a local forager, Mark Williams from Galloway Wild Foods, to discover a harvest of botanicals, sweet berries and aromatic flowers growing around the hills and woodland of Loch Lomond and The Trossachs National Park.
After careful blending and crafting, in June 2020, they launched the Raspberry & Elderflower and Blackberry & Gooseberry Gins, both infused with berry essences and a touch of sugar, richly imbued with the base spirit of the Ben Lomond Dry London Gin.
The recipe for this fine Scottish Gin includes the essential Juniper and ten other herbal, spicy and floral botanicals such as rose petals and orris root, as well as hand-picked blackcurrants and local rowan berries. This combines perfectly with the blackberries, gooseberries and raspberries for a luscious ripe, fruity taste of summer and autumn.
Raspberry & Elderflower-infused Scottish Gin
The Gin Masters, The Spirits Business 2020: Gold Medal
Regarded as a gift from the Earth Mother, the Elder tree is a symbol of regeneration, believed to ward off witches – hence, Harry Potter’s coveted Elder Wand.
White Elderflower blossom has been used widely in recent years to make wine, cordials, St. Germain Liqueur and as an ideal addition to gin. With a subtle flavour of honey/vanilla/jasmine/pear, it perfectly complements the tart sweetness of raspberry.
Around the neck of the bottle is a lovely, colourful gift tag: – “A vibrant yet balanced gin that can be enjoyed on its own or as part of your favourite tipple.”
First, the aroma – a soft floral rose perfume with a lingering hint of vanilla and raspberry.
I then poured a generous 50 ml measure into a chunky rocks glass containing a large 2 inch iceberg. (large ice cubes look attractive, as used by professional bar tenders and they melt slowly).
The taste test: As this is a 38% ABV gin, perhaps it is not surprising that the warming, woody Juniper comes to the fore with a sharp kick. Then taste the fruity sweetness of the summer berry and citrus flavour. Sipped over ice it’s simply delicious – this is not a gin to drown in Tonic water.
A signature Cocktail created by Ben Lomond Distillers is the Lomond Negroni, as a Scottish take on the Italian classic.
35 ml Raspberry & Elderflower Gin
10 ml Sweet Vermouth
If you prefer, switch the Aperol for the richer, stronger Campari, stirring all the ingredients over ice and add a garnish of orange and raspberry. The smooth, sweet Vermouth and bitter orange-rhubarb flavour of the Campari blends so well with this Raspberry Gin.
For a lighter drink, mix this gin to lemonade and/or Sparkling wine as a Spritz for a refreshing thirst-quencher on a summer’s day.
Crème de Cassis, the blackcurrant liqueur from Dijon is famously used in the pre-prandial tipple, Kir, – just a little is added to a flute of white wine, or with champagne for a Kir Royale. Likewise, a few dashes of the Raspberry and Elderflower Gin to ice cold Prosecco or Cava creates a stylish pink aperitif with a garnish of fresh raspberries.
Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
You ate that first one and its flesh was sweet
Like thickened wine: summer’s blood was in it
Leaving stains upon the tongue
Blackberry Picking Seamus Heaney
Ben Lomond Blackberry & Gooseberry-infused Scottish Gin
The Gin Masters, The Spirits Business, 2020: Silver Medal
As the Ben Lomond London Dry gin features blackcurrants, rowan berries and orange peel as key ingredients, the addition of blackberry and gooseberry further enhances the rich, ripe bittersweet and citrus tang of blended fruits.
First the aroma: a woodland piney tone is evident, which opens up to be more vegetal, with juicy black / red fruits, a hint of jam, nothing that is obviously tart.
Now the first taste: “cleaner” than on the nose from the spicy coriander with more forest in the wild fruit flavour than sweet blackberry jam.
Again, as well as a long drink with tonic, it is personally recommended to serve this gin neat over a large ice cube, to fully appreciate this well balanced, elegantly smooth, Juniper-rich gin.
As many chefs will concur, gooseberries are the perfect partner for mackerel as the sweet acidity of the tangy berries cuts through the smoky saltiness of this oily fish.
The French for gooseberry is groseille à maquereau, (literally currant with mackerel), which gives a Gallic seal of approval to serve smoked mackerel with gooseberries.
The Inverawe Smokehouse also suggests a gooseberry and ginger sauce to accompany their fine smoked salmon.
Why not rustle up these fabulous canapés – Blinis with a slither of Smoked Salmon, topped with crème fraiche and caviar, and nibble with an ice cold shot of Blackberry & Gooseberry-infused Gin. Simply divine.!
Ben Lomond Distillers have been experimentin with these fruity gins and crafted this enticing twist on a Bramble Cocktail.
The Bramble was created by the legendary Dick Bradsell in the 1980s at Fred’s Club, Soho, a concoction of dry gin, lemon juice, sugar syrup and Crème de Mûre, (blackberry liqueur), which gives a deep, fruity and sweet taste. One of the most iconic gin drinks of the modern age.
The Blackberry & Gooseberry Gin would be the perfect alternative to combine the gin and Crème de Mûre in a Bramble.
And this Loch Lomond version of the French 75, is renamed the Alba 75.
30ml Blackberry & Gooseberry Gin
10ml Lime Juice
10ml Sugar Syrup
1 dash of Ginger Spice
Top with Sparkling Wine
Add the gin, lime juice, sugar syrup and ginger to a cocktail shaker and shake vigorously for 30 seconds. Pour into a flute glass and top with sparkling wine. Garnish with a twist of lime.
These Ben Lomond floral-scented, jammy, juicy Berry-infused Gins are so versatile, whether just with ice, splash in a sparkling mixer or shake up in your favourite cocktail.
More information on the full range of Ben Lomond gins, with further Cocktail recipes and online shop:
The World Atlas of Beer (3rd Edition) by Tim Webb and Stephen Beaumont – a pub crawl around the planet with two expert drinkers.
This beautifully illustrated guide sweeps through the fascinating heritage, culture and creativity of brewing over the centuries to the most exciting and exemplary new brands of ales and beers today. Travel around the six continents from Czech Republic to China, Mexico to Mauritius, UK to USA on an exuberant, thirst- quenching road trip.
First published in 2012, the third edition has been completely revised and updated by the co-authors, Tim Webb and Stephen Beaumont. Beautifully designed with world map of chapters to browse through at leisure.
Beer is, they say, “the world’s favourite alcoholic beverage” made from fermented, boiled grain, hops, and the finely crafted creation of flavour: “citrus, dried fruits, herbal, floral, toffee, spicy, earthy, vanilla, chocolate and old bookshops … beer is not simple.”
The four largest brewing companies are based in Belgium, Netherlands, China and Denmark, producing the best-selling brands. This book however explores the growth of independent, Craft breweries offering distinctive taste and local character.
The origins of beer dating back to 9000BC in Mesopotamia (modern Iraq) and then the Egyptians who used barley, followed by the Celts who brewed with barley, wheat and oats, from 2000 BC.
In the 7th century hops were added as a preservative and the French chemist, Dr. Louis Pasteur discovered in the mid 19th century that yeast was key to the fermentation process. Learn all about the history and heritage from grain to glass, with diverse international techniques.
Stephen and Tim have selected their favourite bars worldwide, including the charming old pub, The Bow Bar, Edinburgh, Oliver Twist, Stockholm, ‘t, Brugs Beertje, Bruges, Frango, Sao Paulo and Toronado, San Francisco.
The British Beer industry is a fascinating story such as strong, dark Porter, so named as it was popular with stevedore dockworkers, and the export of special pale ale to India, is the original IPA. The entrepreneurial brewer, Samuel Allsopp developed refined IPA for the UK and Empire as well as draught Bitter with great success.
Scotland is renowned for innovation and quality – Traquair House in the Scottish Borders opened the world’s first modern craft brewery in 1965, while Fyne Ales and Tempest are two new award winning companies, leading the way.
Other recommended British brands include Burning Sky, Buxton, Beavertown, and Red Rock wheat beers from Devon. Vintage breweries include St. Austell and Timothy Taylor.
Think of Ireland, think of Guinness, the dark, dry, creamy stout, first produced by Arthur Guinness, Dublin in 1759, one of the most successful alcohol brands worldwide. But there are around 75 small independent, craft breweries vying for attention.
In 2016, Belgian Beer culture was given Unesco Heritage protection status given its global importance. Why? “Striking, expressive beer (with) poise and balance.”
Medieval Abbeys have historically made beer and there are still six Trappist breweries with all profits benefitting the community. Beer-themed tourism is a big business with visitors travelling by train, tram or bike to breweries, bars and Festivals galore.
In the Netherlands, Heineken, is the market leader for industrial lager, as well as around new 700 companies striving to create a distinctive Dutch style beer – names to check out: Walhalla and Oersoep.
France is slowly developing a beer scene with small craft breweries experimenting with spelt and buckwheat. This 1920s advert tried to encourage French wine lovers to drink Bieres Francaises.
Copenhagen, Denmark – Jacobsen and Hansen founded the Carlsberg Brewery in 1847, stating that “Whoever possesses the complete understanding of chemistry will be Europe’s leading brewer in the next generation.” Modern breweries are “outrageously experimental” such as Warpigs and Baghaven.
Germany is a leading grower of hops and the majority of its beer is sold to the home market, e.g. Bavarian blond. Pils, Black and Bock beers. Festivals in September and October.
If you have visited Prague, it may be no surprise to know that the Czechs are “the most dedicated beer drinkers”. Bohemia offers welcoming brewpubs, hotels and restaurants – Zkikov brewery is located within a lakeside, medieval Castle.
A century after Prohibition, the USA has gradually developed its beer industry with 8,000 breweries in 50 states. West Coast is famous for “boldly hoppy, citrusy India Pale Ale.” Washington is on the map for its lively beer scene, new breweries, DC Brau and Red Bear, exciting bar diners and taverns, and in Chicago you can follow the beer trail to taprooms on a Train Crawl. The Great American Beer Festival founded in Denver represents the largest collection of U.S. breweries and beers for a public tasting event as well as a competition, to celebrate the American craft brewing industry. Attracting around 800 breweries and 60,000 visitors, this year’s Festival runs from 7 – 9 October, 2021.
The laid-back Caribbean islands need refreshing cold beers to sip in the sun: Jamaica, Red Stripe, Bahamas, Pirate Republic, Trinidad and Tobago,Tommy’s Brewing, (perfect with a Bake & Shark wrap).
In Canada, Belgian-styled ales are a tradition of French-speaking Quebec and Montreal, with influential breweries, Le Cheval Blanc and Unibroue – strong, dark beers and the award winning La Fin du Monde. Mexico best known for Corona and Cerveza has 1,000 small, independent breweries, with an imaginative use of Tequila barrels and blue Agave hearts as in ingredient in Fiesta Latina.
Brazil is a huge beer drinking nation and Brewing schools have created enthusiastic graduates with technical knowledge to develop modern craft breweries. Amazonian wood barrels and using Tropical fruits has created such beers as a tart, fresh tasting Catharina Sour. Ecuador can boast the first brewery in the Americas, at the Convent of San Francisco, Quito founded 1566 and operating for four centuries. Today, there is a boom in beer making such as Cerveza Santa Rosa producing quality Sours and the 8% ABV Love Bird.
Mention Australia and you think of Fosters and Castlemaine XXXX. Little Creatures began the trend for Indie Beer which has expanded substantially with Stone & Wood launched in 2008 at Byron Bay. Pacific Ale is a flyaway success, “An iconic brew, influential, internationally respected and enjoyable.”
Sail across the Pacific to Rarotonga, where you can sample Cook Islands lager, (Rarotonga brewery), or a pilsner, pale ale and an IPA from Matutu brewing.
The first Japanese-owned Beer Brewery was founded by Syozaburo Shibutani in 1872, in Osaka. For 2,000 years Sake, known as rice wine, has actually been brewed using the same method as beer, but it’s not so popular with the Millennials. Tokyo is now a city of beer bars serving Pilsners, Grape ale, & Hitachino Nest Classic Ale using Sake barrels.
China keeps most of its beer for the locals with just Tsingtao as a key export. Snow, the world’s best selling beer almost unknown globally. San Miguel is the famous brand of the Philippines, with a few new companies, such as Turning Wheels Brewpub, Cebu City.
As an import during the British Raj, India Pale Ale was never produced there, and since 1947 there has been little demand for beer or alcohol with high taxation and strict licencing laws. Craft breweries to check out: Toit, Bangalore, Arbor, Goa and Doolally, Pune.
Sri Lanka is famed for Tea, but a Belgian, Auguste de Bavay, began brewing here in 1881, later developed as the Ceylon Brewing in 1911; today the company name is Lion, renowned for its Lager and Stout, as part of a 125 year tradition.
The scenic Winelands and Dutch industrial brewers take centre stage in South Africa with small progress for small scale beer makers – Mountain Brewing, Western Cape produces a distinctive range and also Banana Jam, Cape Town. Great story behind Red Island brewing in Madagascar, where a group of American, British and Australian Ex-pats are experimenting with recipes using the island’s home grown vanilla.
Just a dot in the Indian Ocean, Mauritius has two breweries, Flying Dodo with its own Lambic café-bar-shop, in Port Louis. Wine merchant, E.C. Oxenham is also developing its Thirsty Fox beers.
And so time to drink.! The last chapter is entitled Enjoying Beer, with advice on buying, reading labels, understanding ABV, serving and glassware from British pints, to German flutes and stemmed “wine” glasses.
A fascinating section is on Food Pairing – Pub food, sharing platters as well as an extensive Affinity Chart. Check the most suitable ales and beers to complement Oysters, Salmon, Cheese, Beef, Pizza and Burgers etc. This colourful, informative and entertaining Atlas will certainly entice you to plan a travel trip to breweries and bars and Beer Festivals worldwide.
Cheers, Salute, À votre santé, Proost, Na zdravi, Cin cin, Kanpai …
The World Atlas of Beer, by Tim Webb and Stephen Beaumont (3rd Edition, 2020)
Mitchell Beazley (Octupus Books) ISBN-13 : 978-1784726270
It’s a fact – over 70% of the gin consumed in the UK is produced in Scotland, where distillers have perfected the art and craft of the spirit. The Scottish islands in particular are renowned for fine, artisan gins – Orkney, Shetland, Harris, North Uist, Barra, Tiree, Colonsay, Jura, Islay, Mull and the Isle of Skye.
Sing me a song of a lad that is gone,
Say, could that lad be I?
Merry of soul, he sailed on a day
Over the sea to Skye.
Billow and breeze, islands and seas,
Mountains of rain and sun.
Robert Louis Stevenson
Thomas and Alistair Wilson are local lads with a life-long passion for the “Misty Isle” which sparked the idea to launch the first Gin distillery on the island and capture a spiritual essence of the place in a bottle.
Alistair has a professional background in the hospitality industry, hotels, bars and restaurants around Scotland while Thomas has served in the Parachute Regiment and is a retained fireman. Ready for an exciting new challenge, they decided to join forces to create their own speciality Skye gin, selecting the key botanicals, foraging juniper berries and experimenting with recipes. Another key ingredient is sourced near the distillery at Portree – the crystal clear, spring water from the Storr Lochs.
Misty Isle Gin was launched in early February 2017, with exceptional success: Gold Medal and Distilled Gin of the Year, Scottish Gin Awards, 2018, Silver, World Gin Awards and Gold, London Spirits Competition.
“Provenance is everything – that abiding sense of belonging and community. Over time, we have perfected our recipe; a marriage of waters from the Storr Lochs and the right balance of the finest botanicals. It has taken patience and judgement, but some things cannot be rushed”. Thomas and Alistair Wilson
This the first gin to be produced on the Isle of Skye and a completely home-grown product, created, distilled and bottled in Portree. The name Gin itself is derived from the Dutch jenever which means Juniper, providing the essential earthy, pine notes.
Juniper berries – hand-foraged from various wild locations around Skye, slowly distilled in traditional gas-fired copper pot stills for approximately 8 hours, then vapour infused with the other ten botanicals:
Coriander seeds – the second most used botanical after juniper. Once distilled it has a complex flavour once distilled, all at once citrusy, nutty and a little spicy.
Grains of Paradise – an exotic, aromatic spice from West Africa bring a complex mix of cardamom, coriander, ginger with a hint of citrus. These tiny seeds have medicinal qualities and are an Aphrodisiac.
Orris root – the root of the Iris flower, giving a floral, parma violet aroma with sweet and woody flavours. Ancient Greeks and Ancient Romans used Orris in perfumery – Channel No. 5 is thought to contain a high proportion of Orris Root.
Liquorice root – a sweet, woody botanical that has been used as a sugar alternative for centuries.
Black cubebs – an Indonesian plant; the fruits are gathered before they ripen and left to dry. similar in appearance and taste to black pepper, Cubeb berries are often paired with juniper in gin giving a soft floral, lavender aroma combined with a cracked pepper taste.
Lemon peel – the peel is dried before infusion and distillation and contributes a fresh, tart, crisp, citrus notes.
Cassia bark – similar to cinnamon with a sweeter taste and warming, earthy spiciness.
There is also one other top secret ingredient from the Isle of Skye.!
Misty Isle Gin is described by its creators as “ Juniper heavy but not too floral with earthy undertones, a hint of spice, with subtle flavours of citrus and a refreshing aftertaste.” The suggested serve is with a Scottish or premium tonic water, garnished with a twist of fresh orange peel.
Before even tasting the Misty Isle gin, first admire the stunning design of the glass bottle, its thick curved, craggy, jagged shape – so comfortable to hold – appears to have been carved out of an ice-covered mountain.
This represents the Old Man of Storr and the majestic mountain range of the Cuillins is artistically illustrated on the label. The copper foil reflects the gin stills and each bottle of Misty Isle is unique with its own different twisted top.
The neat gin taste test
Aroma: A mellow floral and rich earthy scent
Palate: A spicy kick balanced by sweet citrus notes with a delicate salty tang.
Finish: Beautifully, intensely smooth with lingering, woodland pine aftertaste.
The G&T taste test
Pour 50 ml of Misty Isle and a good splash of Walter Gregor Scottish gin, (hand crafted on Manse Farm, Aberdeenshire), over a large block of ice and add a twist of orange peel. This pure, clear Gin from Skye is perfectly complemented by the lightly sparkling Scottish Tonic created from natural citrus flavours, quinine and Highland spring water. Be sure not to drown the gin with tonic, to allow the peppery spice and rich juniper flavour to shine, while the orange draws out the bittersweet citrus.
This ice cold G&T is so refreshing – which can be poetically described as akin to a bracing mountain trek or beach walk in the salty air.!
Misty Isle Gin is clearly of superlative quality based on the fact that it is imbued with the provenance of local Juniper berries and pure Scottish loch water. One slow, smooth sip conjures up the wild, natural landscape of Skye from glacier mountain to woodland and seashore.
“Holidayed many times on Skye and wanted something to remind me of the island. Served with Fevertree Mediterranean tonic & orange and loved it – so refreshing!” (on line review)
As a lover of a dry Gin Martini, the next test was this classic cocktail: 50 ml Misty Isle with 15 ml Vermouth, stirred gently over a large ice cube, strain into a glass and garnish with an olive or two.
Vermouth is a fortified wine with a blend of spices, herbs, roots and fruit, such as cinnamon, citrus peel, cardamom, chamomile, coriander, juniper and ginger, so the ideal partner for Misty Isle gin.
Again it’s the smooth texture which is predominant with the subtle, soft complexity of floral, herbal and spicy flavours – overall it is cool, crisp and delicately dry, with the olive enhancing the salinity. Alternatively, the zest of lemon would draw out the citrus tang.
In just three years, the Wilson brothers have planned, launched and developed the Isle of Skye Distillers into a very successful, independent family business. They have created a few different gins such as the new Misty Isle Old Tom Pink Gin with raspberries and blackcurrants grown in the distillery garden.
Tommy’s Gin was crafted in memory of their late father, Tommy Wilson, who served in the Suez invasion with the British Army. Also seasonal Christmas and Halloween gins and Misty Isle vodka.
In Portree, you can visit the Distillery Shop and book a session at the Gin School to experience hands-on tuition to distil your own bottle on a miniature copper still, and learn all about Misty Isle spirits.
The attractive, illustrated website gives an inspiring travel guide to Skye which will entice you to visit, with all information on Misty Isle products, Where to Buy and an online Shop.
Tom Savano hand-crafted Cocktails – a story of innovation, creativity and passion: just taste one and see!
For a new business idea, product and brand to succeed, you need to be an entrepreneur with both a financial mind and imaginative vision. The original germ of the idea for a Cocktail company, began ten years ago when James Kerslake was on holiday in Ibiza, sipping a Mojito at the Café Mambo and watching the sunset.
Back in London, while working in Investment banking by day, he would shake up cocktails at home, as well as social drinking ideas such as BarPanda, an app to order drinks in a bar and split the bill with friends. The world of hospitality, food and drink had always been an interest, but only as a side line to his full time career. In 2007, aged 27, James launched a specialist food bar in London aimed at hungry, health-conscious office workers – artisan wraps, made-to-order salads, sushi, burritos and freshly made smoothies, a pioneering, new venture at the time.
From making batches of Mojitos for parties and picnics with friends, this led to being asked to supply his speciality cocktails for a friend’s wedding and the idea for a professional Drinks business was sparked. A lightbulb moment indeed.
James Kerslake admits he has always been a bit of a dreamer, a romantic idealist; the brand name, Tom Savano is his alter ego, fictional character who is in search of exciting, new experiences and “spiritual,” journeys of discovery.
“Escape to your favourite travel destinations with Tom’s signature cocktail collection, perfected using artisan spirits from small craft distilleries.“
Tom Savano Cocktails are ready mixed and bottled at bar strength and quality, using only artisan spirits from the best, local, small batch distilleries. “When it comes to independent spirit makers, it is character, story and heritage, that are important in defining flavour.” James Kerslake
The artistic labels represent a cultural sense of place as reflected through Tom’s sunglasses to illustrate the cocktail’s origin from Italy to New York and Mexico.
Having finely crafted the first four Tom Savano signature cocktails, Margarita, Negroni, Lychee Martini and Old Fashioned, they were entered for the global Speciality Spirits Masters Awards in August 2019.
Three months later, James was informed that his brand new products had won no fewer than three gold medals and one silver medal. An incredible, auspicious start to his fledgling business which was officially launched in December 2019. After nine years in the creation, the Award-winning Tom Savano handcrafted Cocktail company was ready to splash.
Single Estate Reposado Margarita – Gold Award, Speciality Spirits Masters, 2019
The attractive, squat bottle is for 2 servings; through the lens of the sunglasses, an idyllic image of a swimming pool, palm trees and loungers, just the place to relax with this cocktail.
The Jalisco Estate Reposado Tequila is blended with fresh Agave, Mexican herbs and lime. This Ocho Tequila is made in the traditional way from hand harvested Blue Agave plants, and the piña, the succulent core, is roasted in brick ovens and crushed between stone wheels. The recipe is based on a Tommy’s Margarita, created in 1990 in San Francisco by Julio Bermejo at Tommy’s, his parents’ restaurant. Instead of Triple Sec or Cointreau, Julio added a spoonful of Agave nectar for a natural, honeyed flavour.
I kept the bottle in the fridge for a day or two so that it was well chilled. This is an authentic, ready made cocktail so it should not be diluted by adding ice.!
My first sip of the Tom Savano handcrafted Margarita was lip smackingly good. Wow is the word.! The sharp, tart citrus tang just sings aloud, and then savour the earthy, smoky aftertaste which is smoothly mellow with an exquisite, complex depth of flavour. As suggested on the bottle, do dip the rim of your glass with salt – ideally Pink Himalayan – to create the perfect serve. This is Mexican sunshine in a glass with a whiff of salt sea air.
English Garden Lychee Martini – Gold award, Speciality Spirts Masters, 2019
The image on this bottle reflected through Tom’s sunglasses, is an avenue of pink blossoming trees with oriental, painterly style with a backdrop of skyscrapers.
The Lychee Martini was invented in the 1990s in Clay, a late night Korean restaurant in New York. The story goes Han-jae Park used to make it for local bartenders after they finished work. Also known as “Lycheetini,” based on a lychee liqueur or syrup, is a beautiful, delicate, and unusual cocktail. Lychees have the sweet taste of grape, strawberry and melon, but with a slightly sour finish.
The Tom Savano Lychee Martini includes British elderflower vodka with a layering of lychee and a blend of vermouths. The floral aroma is all about encapsulating an English Garden in Springtime. The artisan brand of spirit is Jelly’s English Elderflower vodka made in Desborough, Northamptonshire featuring coriander, liquorice, cardamom, orris root, lemon and handpicked local elderflower.
The cocktail has a fruity, floral perfumed aroma and softly textured flavour with the Vermouth cutting through the sweetness to give the kick of a dry Martini.
Devon Coastal Negroni – Silver award, Speciality Spirits Masters, 2019
Count Negroni famously invented his eponymous cocktail in Florence in 1919 and having celebrated its centenary last year, this remains a glamorously, fashionable, ruby red aperitivo.
‘Devon Coastal’ Negroni’ features Salcombe gin, a small batch craft gin from Devon, inspired by seafaring voyages from centuries past, with classic Italian vermouth, Amaro and a hint of orange.
It is poetically described as “More mellow than a traditional Negroni with just the right amount of bitterness and a subtle hint of sweet orange. One sip and you’ll be transported to an overgrown villa in Florence, nibbling Cicchetti as the late afternoon lingers on.”
Kentucky Winter Old Fashioned – Gold award, Speciality Sprits Masters, 2019
Colonel James E. Pepper, a Kentucky distiller of bourbon and the bar tender of the Pendennis Club, Louisville, jointly created this cocktail around 1900. It is immortalised in song, “Make it Another Old Fashioned, Please” by Cole Porter.
This Tom Savano recipe combines a smooth Kentucky bourbon and a spicy Rye, with dark sugar, a house blend of Bitters and a hint of orange peel.
“Carrying the heritage of more than a century of American whisky making, this timeless drink will take you to a porch in Kentucky at golden hour, watching the birds nest for the evening.”
The idea behind Tom Savano Cocktails is genius, based on an inspired recipe for success. James Kerslake had all the ingredients to hand: financial knowledge, creative imagination, mixology skills and artistic branding with a colourful garnish of passion and pizzazz.
Tom Savano Cocktails celebrated its first anniversary in December 2020 and what a year it has been. In March when the Covid-19 pandemic Lockdown began in the UK, James focussed on home delivery – two months of stock sold out in just eight days. Production was increased to meet exceptional demand with continuing high sales through the Autumn and Winter, as well as an increase in gifts for the Festive Season.
Two new signature cocktails joined the collection this year, the Caribbean Dawn Mai Tai in the summer and the Smoky Maple Ragtime Manhattan has just been launched in time to toast Tom’s first birthday.
Join the fan base!
These cocktails are incredible! It’s like being in the best cocktail bar in London but in your home!
Absolutely delicious cocktails, gorgeous packaging and speedy delivery. We have already placed another order…
To find out more about Tom Savano Handcrafted Cocktails, where to buy, how to order and ideas for gifts. There’s a choice of six cocktails in two sizes of bottles for two or five servings.
Tom’s Club is a place for cocktail lovers with a passion for travel. Sign up as a member for discounts on your cocktail delivery orders and receive invites to Tom’s Club events.
Christmas Hampers 2020
Tom Savano has teamed up with a few independent food and drink producers to create hampers in aid of The Trussell Trust charity. There are five different hampers: a vegan/gluten-free variety, a healthy option, a chocolate hamper, an alcoholic version and a classic family hamper, with a fine selection of artisan food and drink, with all profits going to charity, to feed families in financial difficulty, who are in need this Christmas.
Ben Lomond Scottish Gin – the distilled essence of wild berries, woodland pine and fresh mountain air
“By yon bonnie banks and by yon bonnie braes,
Where the sun shines bright on Loch Lomond.”
Loch Lomond at the heart of the Trossachs National Park, linking the Lowlands and highlands, is the perfect destination for a relaxing escape and sporting adventure. With its thirty, tiny islands and surrounded by lush forests, the largest expanse of fresh water in Britain is dominated by the high peak of Ben Lomond.
The former Loch Lomond Distillery dates back to 1814 located near Tarbet, with a new Distillery founded in 1964 at the southern end of the loch. Today, the Loch Lomond Group produces Single Malt whisky, Single Grain Whisky and Deluxe Blends, receiving seven gold medals at the International Spirits Challenge 2020.
The distillery launched its Ben Lomond Scottish Gin in 2019, inspired by the scenic beauty of the eponymous mountain, fruit, flora and trees of the National Park. The unspoilt natural world of land and loch has inspired both the recipe and attractive, artistic design.
“On the steep, steep side o’ Ben Lomond,
Where in soft purple hue, the highland hills we view,
And the moon coming out in the gloaming.”
The chunky, tall bottle illustrates the mighty Ben, the lilac-purple glass reflecting both the glistening dark water of the loch and flowering heather on the hills, while the wooden stopper is a symbol of the surrounding woodland. Most imaginative indeed.
The bottles of this small batch, premium gin are filled, labelled and sealed by hand. With a 43% ABV, Ben Lomond is a contemporary London Dry Gin. This refers not to the city, but a specific style and process dating back to the 18th century; all the flavours must be natural, plant based botanicals, no synthetic ingredients, with nothing added after distillation except water to produce a clear, unsweetened spirit, not less than 37.5% ABV.
The finely crafted recipe is a blend of berries, flowers, herbs, spices and essential botanicals. The Rowan tree is found higher in the mountains than any of Scotland’s other native trees, blossoming with white flowers in summer, and in Autumn a burst of bright red berries.
The Rowanberries are foraged around the Loch Lomond area, including from wild trees beside the distillery.
Engrained in Celtic mythology, the Rowan tree, associated with magic and enchantment, was widely planted outside houses and churches as a protection against witches – cutting down a rowan was considered taboo in Scotland. It was known as the Traveller’s Tree as boats made from Rowan wood provided a safeguard from storms. The red berries, rich in Vitamin C, was also used to treat scurvy, and traditionally made into jams, jellies, vinegar, wines and spirits.
Oh, Rowan Tree
“How fair wert thou in simmer time, wi’ all thy clusters white.
Now rich and gay thy autumn dress, wi’ berries red and bright..”
Another key ingredient are juicy blackcurrants which are also hand-picked just north of the distillery. The rowan berries and blackcurrants are added straight into the Still during the distillation process, both integral to the natural fruit flavours.
The selection of eleven botanicals also includes Juniper to provide essential earthy notes, Coriander seed, a hint of lemony spice, Orange peel for citrus freshness, Rose petals and Orris root give a floral fragrance, Angelica Root, a dry hop-like character, Cassia and Liquorice add a touch of sweetness, and Szechuan pepper for warming spice.
So first a sip of the neat Ben Lomond Scottish Gin to appreciate the aroma and pure flavour. It’s crystal clear with a pungent, woodland scent on the nose which is followed through with floral and fresh pine notes on the tastebuds.
Next, the G&T Test. I added a few cubes of ice to 25 ml measure of gin, a good splash of Fever Tree Tonic Water (Refreshingly Light) and a slice of lime. The blend of bittersweet berries comes to the fore, with a citrus zing and a subtle lingering flavour of fruit and earthy spice. The texture is intensely smooth, clean and so fresh tasting.
The Perfect Serve, (by the master distillers of Ben Lomond Gin)
Fill a high ball glass with cubed ice; 25 ml or 50 ml Ben Lomond Gin, top up with Fever Tree Tonic; add a garnish of blackberries and slice of lime. Squeeze in a wedge of lime juice, softly stir three times to mix together and serve.
Blackcurrants have long been associated with quality alcoholic drinks, most famously the liqueur, Crème de Cassis de Dijon. (Cassis is French for Blackcurrant). The Kir aperirif was created and named by the deputy mayor of Dijon, Canon Félix Kir – Crème de Cassis with white wine and Kir Royale is the Cassis liqueur with Champagne.
The distillery has therefore wisely invented a Scottish Kir-style cocktail.
The High Road
Fill a highball glass with cubed ice, add 40ml Ben Lomond Gin, 20ml lemon juice 15ml Cassis, top up with Fever Tree Tonic, and garnish with a wedge of fresh lemon.
“O ye`ll tak` the high road,
And I’ll tak` the low road,
And I’ll be in Scotland afore ye.
But me and my true love will never meet again,
By the bonnie, bonnie banks o` Loch Lomond.”
As well as the berries as a key ingredient, the addition of orange brings a refreshing tang to the Gin so what could be more appropriate than mixing up a classic Negroni. It is also most apt as the Ben Lomond Scottish Gin was launched a century after Count Negroni invented this Italian aperitivo in Florence.
25 ml Ben Lomond Scottish Gin, 25 ml Sweet Rosso Vermouth, 25 ml Campari
Pour all ingredients into a Rocks glass with a large ice cube or sphere (this melts more slowly). Stir gently for a minute or two – this is not a cocktail to be shaken. Express the zest of a wedge of orange and garnish with a twist of orange peel for a beautiful crimson-red winter warmer.
The dry, bitter flavour of the Campari is softened by the Sweet vermouth, perfectly complementing the berry- rich Gin and the sharp citrus taste of the orange sings through.
A classic Gin Martini (50 ml Gin and 15 ml Dry Vermouth, with twist of lemon or an olive) is also a fine partnership with this Scottish Gin. Experiment with your own favourite gin cocktails.
Following the success of the London Dry Gin, in July 2020, Loch Lomond Distillery launched two flavoured gins, infused with wild fruit essences, Ben Lomond Raspberry & Elderflower and Blackberry & Gooseberry.
At the Scottish Gin Awards 2020, Ben Lomond Scottish Gin was given the status of Highly Commended for London Dry Gin. And just announced (December 2020), Ben Lomond Gin has been awarded three medals from the Spirit Business Gin Masters – Gold for Raspberry & Elderflower infused gin and Silver for both the London Dry style gin and Blackberry & Gooseberry infused gin.
To protect the Scottish rural countryside which inspired Ben Lomond Gin is in a partnership with the John Muir Trust. Born in Dunbar in 1838, John Muir became a renowned explorer, botanist, geologist and mountaineer, pioneering the Conservation movement worldwide. In the USA, he was the father of National Parks to protect forests, woodlands and wilderness and as early as 1892, his motto was, ‘Explore, enjoy and protect the planet’.
Nature lovers, walkers, hikers, bikers, writers, poets and artists have flocked to Loch Lomond for centuries to experience the tranquil peace of this timeless, natural wilderness.
Beautifully packaged, with its silky smooth, aromatic flavour, Ben Lomond Scottish Gin has been artistically “painted” – a distillation of the colours, flora and fresh mountain air, like a watercolour landscape in a bottle.
To find out more about Ben Lomond Gins and buy on line, see the website:
The Holyrood Distillery 2021 Heritage Whisky Cask Auction – recreating a spiritual taste of history …in a dram.
Whisky lovers, collectors and connoisseurs can be part of a unique event when Holyrood Distillery offers a limited edition of thirty casks of specially crafted single malt whiskies at auction. The casks are the innovative recreation of heritage whiskies based on those formerly produced by Edinburgh’s historic distilleries.
In partnership with Whisky Hammer, the Aberdeenshire specialist whisky auctioneers, these unique whisky casks will be sold at an online auction with bidding open from 4th to 13th December, 2020.
Holyrood Distillery was launched in Edinburgh in 2019 to resurrect the lost tradition of whisky making in the Capital after almost a hundred years; the majority of the distilleries closed in the 19th century with the last two, Dean and Glen Sciennes closing in 1922 and 1925.
Using recipes dating back a hundred years, the Distillery has sourced the ancient ingredients, old style brewer’s yeast and authentic barley varieties: Chevallier was used in the 19th century by Bonnington, Croftanrigh and Yardhead distilleries; Plumage Archer was used from the early 20th century by Dean and Glen Sciennes. Only sherry casks will be used – fifteen American oak, Oloroso Sherry Hogsheads and fifteen Spanish oak, Pedro Ximenez Sherry Hogsheads – in the tradition of these former Edinburgh distilleries.
“This is a rare opportunity to own a single malt whisky which is based on the techniques and ingredients used by Edinburgh’s distilling forefathers. Purchasing one of these rare casks is an invitation to own a piece of history and tread in the footsteps of the people who created the city’s whisky industry.” David Robertson, Co-founder of Holyrood Distillery.
The re-creation of an historic whisky has been a successful branding concept for Whyte & Mackay with their iconic Shackleton whisky in tribute to the great Antarctic explorer. Three crates of Mackinlay’s whisky were discovered in 2007 at the Expedition base camp for the officers and crew of the Endurance ship, stranded in the ice in 1915. Master blender Richard Paterson worked with the whisky salvage team to profile the original Mackinlay’s Rare Old Highland Malt, Shackleton’s favourite, to create a contemporary, blended malt.
Likewise, the production of these classic Edinburgh whiskies is an inspirational venture for Holyrood Distillery to preserve a taste of the city’s “spiritual” heritage.
The Scottish, family business, Whisky Hammer, Ellon, Aberdeenshire, was established in 2015 by brothers, Daniel and Craig Milne, to specialise in rare and hard-to-find bottles for whisky connoisseurs worldwide: “The motivation behind the company was from our passion for whisky. We were brought up in Macduff, on the edge of the Speyside region, where some may argue, the best whisky in the world is produced.”
Now one of the most renowned, global, online whisky platforms, at their October auction, a bottle of Macallan 78 year old (Red Collection), sold for £922, 500. Also under the hammer, was a rare Bowmore Hogshead cask, 1987, snapped up for £64.700, and also a Tullibardane, Oloroso cask, 2018, for £1, 550.
“We’re honoured to partner with Holyrood Distillery to offer 30 unique casks exclusively on Whisky Hammer. Having seen increasing interest and demand for old, vintage whisky and cask purchases, this is a golden opportunity to make history and fully participate in crafting a deeply personal and rare spirit, …. an offer not to be missed by our members, who love interesting and unusual whiskies.” Daniel Milne, Managing Director of Whisky Hammer.
Bidding is expected to start at £3,000 for each numbered, sherry hogshead allowing bidders to select the barley variety, cask type and number. The casks will be filled with the fledgling spirit in early 2021 and put to rest in the warehouse to become unique single malts.
Winning bidders will be invited to see their spirit being created and cask filled in the Warehouse and then follow each stage of the maturing process of their own whisky. The hammer price paid will include storage of the cask for up to ten years, annual sampling and insurance.
Holyrood Distillery was founded by a Canadian couple, Rob and Kelly Carpenter and Scottish whisky expert, David Robertson. Rob launched the Canadian branch of The Scotch Malt Whisky Society with wife Kelly, while David has 25 years’ experience in the industry with The Macallan and The Dalmore, as well as co-founding Rare Whisky 101.
Located on St. Leonard’s Lane with views over Holyrood Park, the Distillery is based at a B-listed, 1835 era building, formerly part of the Edinburgh & Dalkeith Railway. As well as single malt whisky they distil gins and liqueurs and there is a 5-star visitor centre offering an interactive, educational experience.
Owning a maturing cask is a dram lover’s dream, the ultimate indulgence, but also be a sound investment for the future. In eight, ten, twelve + years’ time, you will be able to bottle this speciality whisky for your own unique collection.
Whisky Hammer will host the online auction for these thirty heritage whisky casks which kicks off at 7pm (GMT) on Friday 4th and open until Sunday 13th December, 2020.
To register to bid on the Holyrood 2021 Heritage Whisky Cask auction, visit: www.whiskyhammer.com
For more information on the Holyrood Distillery and shop on line: https://www.holyrooddistillery.co.uk/
Fact: HelloFresh is the most popular meal kit company in the world. Founded in Berlin in November 2011, it has spread its good food message across the globe and is now big business across the UK, Europe, USA and Australia.
2020 will be remembered for the global pandemic and Lockdown restrictions. But on the positive side, social isolation has unwittingly pushed us to be culinary creative at home. With more time on our hands, staying safe and working from home, we have (almost) become domestic gods and goddesses. First came the craze for baking bread and cakes. In April 2020, the recipe for Banana Bread saw a 595% increase in Google search compared to April 2019 in the UK.
As well as baking, more than a fifth of us were cooking every meal from scratch according to research and the interest in making nutritious meals has continued to increase. No longer rushed for time, the Take Away was not such a tempting treat. With many bars and bistros closed or with limited opening hours, we are all yearn for restaurant-quality comfort food. Even if we can’t cook.
The easy answer is HelloFresh which will deliver complete, ready-to-make, hearty, healthy dishes to your home. Convenient and inspirational, this is a food subscription service, providing a box of fresh ingredients with recipes straight to your kitchen.
The website is easy to navigate with a few clicks of the mouse, for information on selecting the recipes, number of people and dishes required each week. For instance, you can choose meat, fish and/or vegetarian recipes catering for 2, 3 or 4 people, with the option of three, four or five dishes per week. For solo diners, simply halve the ingredients of the recipe (and enjoy the rest another day, or invent a different dish); Family food boxes too with child-friendly dishes and older kids will enjoy the cookery challenge.
‘The proof is in the pudding’ as they say, so I ordered three Vegetarian dishes for two people. A large cardboard box arrived promptly at 5pm on a Saturday, well packaged with a bag of ice to keep ingredients fresh and cold. The meal kits can be kept in the fridge for around a week.
Inside the box were three large brown paper cartons, one for each dish. All the ingredients for two diners were measured out accordingly as detailed on colourful, easy to follow Recipe cards with images. Preparation timings and calorie count are also given to plan a quick, healthy meal after a busy day at work.
I began with the Mexican Beanie Tortillas placing all the fresh vegetables, spices, herbs and cardboard packets on the worktop. I felt like a TV chef ready to showcase a special dish to viewers!. This recipe should take 30 minutes to prep and cook.
The instructions are so clear, step by step, chopping the yellow pepper, courgette and shallot, adding the garlic, spices, mixed beans and chopped tomatoes, simmering slowly. And finally mashing the avocado with lime and coriander for the garnish.
I am no great cook but although I say it myself, I managed to create a “Restaurant quality” dish with creamy guacamole. Truly scrumptuous!.
Veggie Chilli with Sweet Potato Fries
This time I was sous chef, while my partner perfected a spicy gourmet feast. It was such fun reading out each stage of the preparation, chopping, roasting and then tossing up the salsa.
The ingredients were seriously fresh and top quality with a generous portion size such as the large Sweet Potato for the wedges. (But just one tiny spring onion, not the salad bowl as illustrated on the recipe card).
Spinach and Chickpea Moroccan Stew.
This is a Rapid recipe taking just 20 minutes, again well laid out explaining every detail. e.g. how much hot water required to add to the Cous Cous for soft fluffy grains.
By providing the exact amount of ingredients per person, there is no food waste. While the paper and cardboard packaging is good, clear recycling symbols should be given on some individual food packets.
Great value too – by ordering 5 recipes a week for 2 people, the cost is just £4.20 per dish, with free daytime delivery.
HelloFresh recipes offer family favourites, gastro pub feasts, British classics and international cuisine – Italian, Greek, French, Asian, Thai, Japanese, African. So you can dine around the world at home every week with these recipes to tempt you – Chicken Laksa with noodles, Lentil and cauliflower curry, Red wine glazed Lamb Shank with honey carrots and roast potatoes, Truffle and mushroom Rigatoni, Cottage Pie …
Students can apply the HelloFresh discount code at the checkout to enjoy 30% off every 3rd recipe box. Also check out the Christmas Boxes – Festive food box orders for 4 – 10 people. Gift cards would make the ideal, caring present this year to ensure your family and friends experience a tasty home cooked dinner – without having to go shopping.
Take a look at the appetising world of HelloFresh and start cooking. Bon Appetit!
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One of the most iconic brands in the world, MARTINI® is Italy’s leading alcoholic beverage producer and offers a range of Aperitivo, Vermouth and sparkling wines of the highest quality. The creation of Vermouth, today the essential ingredient in many classic cocktails, is a deliciously, decadent and inspirational story.
While fortified wines date back to Ancient Greece, the concept is thought to have been first finely crafted by the distiller, Antonio Benedetto Carpano in Turin in 1786, with his aromatised herbal wine, called Vermouth. Wormwood, also known as absinthe, is the quintessential botanical ingredient of this wine, originally considered a medicinal drink. Wormwood, Wermut in German, translates into vermouth.
Fast forward to 1847, Pessione, near Turin where “Distilleria Nationale di Spirito di Vino” was founded by Carlo Angelli, Alessandro Martini, Teofilo Sola and Luigi Rossi, to produce wines and liqueurs. As a wine maker and herbalist, Rossi developed his own Wormwood recipe and is the actual inventor of the Martini brand of vermouth.
The base formula for any vermouth must be 75% wine – all brands of Martini are dry wines from the regions of Romagna, Apulia and Sicily – with an essence of over 50 herbs and spices and sugar. This Absinthe herb provides the strong, bitter flavour which stimulates the appetite. Vermouths became popular as an Aperitivo, (French – Aperitif), after the Latin verb ‘aperire’, to open, the perfect pre-lunch or dinner drink.
“Aperitivo is not a drink, it’s a state of mind” Roberta Mariani, global ambassador for Martini & Rossi.
Their successful export business established branches in Spain, France, Argentina, Romania, Great Britain and the USA and after Sola’s death in 1879, the company was renamed “Martini & Rossi.” The entrepreneurs were always modern innovators and market leaders. “Martini Extra Dry”, was first presented at the New Year’s Eve celebration in 1900, and the “Martini Bianco” launched in 1910.
The famous modern logo was created in 1925, featuring the black name tag “Martini”, superimposed over a red circle, and registered as a trademark in Italy in 1929.
The Rosso sweet vermouth was first produced in 1863 and it’s said that customers ordering a gin and vermouth would simply ask for a “Gin and Martini.” In America, it evolved into a lady’s tipple, Gin & It, served around 5pm as a pick-me-up.
The classic Gin Martini may have originated at the Occidental Hotel, San Francisco in the 1860s. The bartender, Jerry Thomas was asked to make a memorable cocktail in return for a gold nugget and Jerry named it after the drinker’s home town, Martinez. The Bar-Tenders Guide, 1887 included the Martinez cocktail – gin, sweet vermouth, bitters, lemon and maraschino liqueur.
More widely accepted is that an Italian bartender, Martini di Arma di Taggia created it at the Knickerbocker Hotel, New York City before World War I. His recipe: dry gin and dry vermouth, in equal parts, and orange bitters.
‘I had never tasted anything so cool and clean. They made me feel civilized.” Ernest Hemingway
‘The aspirational cocktail Gin Martini, beloved by the rich and famous, has become a timeless classic and the epitome of an Aperitivo. While the precise recipe is a matter of taste, Martini & Rossi believe this to be the perfect ratio: 50 ml Bombay Sapphire Gin, 15 ml Martini Extra Dry, Lemon peel or olive to garnish.
Fill a mixing glass with ice cubes, pour in the well-chilled vermouth and the gin and stir for about 20 seconds. Strain into a well-chilled Martini cocktail glass. Twist the peel to release the oils and then add as a garnish – or an olive.
Vermouth has long been integral to other key cocktails shaken up by intrepid bartenders between the 1880s and turn of the century, such as the Adonis, Affinity, Manhattan, Bronx and Americano.
The Americano holds the distinction of being the very first drink James Bond orders in Casino Royale – Campari, Sweet Vermouth and soda water – followed by many strong Gin Martinis on his adventures.
Cocktail time – L’Aperitivo hour – continues to embody the essence of Italian culture, la dolce vita, worldwide. Always a fashionably cool and contemporary brand since 1960s, Martini & Rossi has now launched a new Vermouth.
Martini Fiero is said to “modernise vermouth for a new generation.” Fiero means proud, intense and bold in Italian and is a blend of crisp white wines and botanicals including Murcia orange peel, artemisia absinthium and artemisia pontica.
The perfect serve is with plenty of ice, a mix of 50/50 Fiero and tonic
Martini Fiero Tonic
75 ml Martini Fiero, 75 ml Tonic water
Pour into a large balloon (red wine) glass with ice. Garnish with blood orange wheel.
Fiero is a beautifully balanced vermouth, with sharp, tart citrus notes followed by a honey sweetness, the bitterness mellowed by the sparkling tonic. A refreshing, ice cold long drink which just needs the final ingredient – a warm dash of Italian summer sun!
Just over a century ago in a small bar in Florence, Count Camillio Negroni asked the bartender to strengthen his favourite cocktail, the Americano. The soda water was replaced by gin, the lemon garnish with orange, and the Negroni was born.
So now for an important experiment – a blind tasting of two Negroni cocktails, one with the usual Sweet Vermouth Rosso and another with Martini Fiero.
The Rosso-based Negroni is richly bittersweet, more herbal, woody and drier on the palate. The Fiero version has an orange fruitiness, hint of cloves and a complex citrus and spicy aftertaste.
These two Negronis simply vary in subtlety of flavour but with the Campari shining through, both hit the spot.
Negroni with Martini Fiero
30 ml Campari, 30 ml Bombay Sapphire dry gin, 30 ml Martini Fiero
Add all ingredients into a stirring glass. Strain into a chilled Old Fashioned tumbler glass with a large chunk of ice. Garnish with an orange twist after expressing the zest.
This is certainly a cocktail to entice the taste buds – sip slowly before lunch or dinner. Saluti!
In “For your Eyes Only, ” while waiting in the Excelsior Bar in Rome, James Bond orders an aperitif, very wisely, the Negroni.
Martini & Rossi has been masters of the original Vermouth since 1863 and the historical home, Casa Martini, in the village of Pessione, near Turin Northern Italy is open to visitors. Cocktail lovers will be able to see how the famous Italian vermouth and wines are made on an imaginative new tour.
“We are delighted to welcome guests to Casa MARTINI, the heart of the creation of our products for over 150 years. Discover the ingredients and production secrets of a history full of anecdote, entrepreneurial vision and innovation. The new tour consists of a totally immersive experience, an exciting journey to the origins of the Italian Aperitivo. Marco Budano, General Manager of Casa MARTINI.
Visitors will see the “Cabinet of Curiosities,” a display case featuring vintage artefacts, technical equipment and archival documents, a collection which links MARTINI to the world of wine.
The Red Circle is an exciting new installation – an illuminated pathway to give an immersive experience of the whole process from grapes and herbs for the finely selected ingredients.
Take a trip back in time to the historic Still Area where the original copper stills to make vermouth and sparkling wines in the 19th century are preserved. The Mondo MARTINI Gallery and the Museum of the History of Wine is a comprehensive 360 degree tour to illustrate the company’s inspiring history.
‘The Heart of Martini’ today is the modern Still Room with its rows of towering tanks where visitors discover more about the finely crafted production process to perfect the delicious vermouths and wines.
And finally, of course, it’s Cocktail time in the Tasting Room where you can try three Martini drinks, in the company of an expert guide. Then end the journey around Casa Martini in the Bar to sip a refreshing Martini Fiero & Tonic.
Find out more about visiting the home of MARTINI here:
The Martini & Rossi company maintained full control of the brand until 1993 when it merged with Bacardí. According to International Wines and Spirits Record, it accounts for more than 45 percent of the global vermouth market – Casa Martini sells more vermouth than any other brand in the world.