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.
