We tasted four premium spirits from Calvados Boulard – the Grand Solage, V.S.O.P., the Auguste XO and Extra that retails for a mere £328 a bottle. We then tried them as mixers in a range of classic cocktails. But not with the Extra. Obviously.
Neil Hennessy-Vass samples the delights of mezcal – tasted neat, used as a base spirit in a range of cocktails, and also paired with a variety of Mexican fusion food in a Mezcal Amores Mexican Fiesta
To see how the ‘other half’ lives we sent Neil Hennessy-Vass to the press launch of Johnnie Walker’s Christmas gift campaign – a cocktail party at the Queen’s jeweller, Asprey no less – for a gift set that retails at (ahem) a mere £2,750.
To celebrate its 200th anniversary Lagavulin has released a limited edition 25-year-old whisky that was the jewel in the crown of an exceptional night of celebration. Neil ‘two cocktails’ Hennessy-Vass took along his camera, palate but hid the plastic when the price of the 25 year-old was announced.
With camera in hand, and comb over tied as convincingly into a ponytail as possible, our resident hipster-in-waiting Neil Hennessy-Vass mixed it with the trendsetters of Hackney to celebrate the summer solstice and drink some fine single malt Highland Park Scottish whisky. Tattoos and designer glasses were non-negotiable.
Dean Shurry, ace bartender from Chiltern Firehouse, attempts to make the ‘ultimate’ G&T with the help of Peter Dean – three serves in varying complexity involving oak-aged gin, liquid nitrogen, Indian spices and a Mediterranean sherbet with sprigs of rosemary. But are they any good? and will they knock the ‘ice and slice’ off the drinks list?
With its latest premium whisky called Cipher, Glenlivet is setting the consumer a conundrum by putting as little information on the label as possible. But this is far from a cheap marketing trick, says Philip Hunter, who tackled the riddle of the liquid with tastebuds poised.
New grain whisky 808 has been designed for twenty-somethings with an endorsement by DJ TommyD. Philip Hunter finds that the branding is just as key as the blending, if not more so.
Beefeater’s Master Distiller, Desmond Payne carries on the spirit of innovation with the latest addition to their ultra-premium range. This time Beefeater Burrough’s Reserve Edition 2 has been matured in Bordeaux wine casks to give it a unique flavour profile.
No expenses were spared in the launching of Beam Suntory’s latest premium bourbon, Jim Beam Double Oak. It could easily have been called Double-Barrelled, but that would have been crazy, right?
Malt whisky is no longer a fireside drink reserved for winter, argues Donald Colville, Diageo’s Global Malt ambassador. Its flavour profile makes it the perfect base to experiment with, especially in summer.
It was no rum affair – four of the finest aged rums known to man, an antique library, Bacardi’s Master of Rum, and a sommelier who kept on pouring.
Dalwhinnie is the coldest village in the United Kingdom and the highest distillery in Europe. It is the extremes of this godforsaken place that inspired Diageo to make a new blend that is meant to come from the freezer, as a homage to Winter.