The Bacardi story goes back to 1830 when the fifteen year old Don Facundo Bacardi left his hometown of Sitges in Spain to seek his fortune in the new world and bring honour to his family name. It wasn’t until 1862, after he and his family had survived earthquakes, epidemics, and bankruptcy in Cuba, that he was able to realise his dream of creating a local spirit suitable for the discerning palates of the growing upper and middle classes. On February 4th 1862 he bought a simple tin-roofed distillery equipped with a single pot still, and Bacardi & Cia was born. The family became famous for the revolutionary rum he created; light in body, with a subtle but complex flavour profile that delighted drinkers from all levels of society. Known throughout Cuba as ‘the rum of the bat’ due to the image of the fruit bat which adorned every bottle, BACARDI Superior rum gained global recognition at Exhibitions and Trade Fairs in America and Europe and was awarded the Royal Warrant to supply the Court of Spain. The popularity of the brand was driven largely by the new style of refreshing citrussy cocktails that it inspired, like the Daiquiri, the Mojito and the Cuba Libre, which established a firm association between BACARDI Superior rum and glamorous, sophisticated drinking. In 1960 the family suffered the forcible expropriation of all its assets in Cuba by the Castro government and was exiled from its homeland. The company survived through the passion and determination of the family to uphold the legacy of their founder. Due to their dedication and belief in the extraordinary liquid that Don Facundo created, BACARDI Superior rum is now the most popular rum in the world. BACARDI Superior rum is made to the exacting standards established in 1862 by the company’s founder, Don Facundo Bacardi. Instituting four critical innovations in the rum-making process, Don Facundo revolutionised the way rum was produced and in doing so set the standard for all future rum production. The production process is complex, and represents a marriage of art and science characterised by the experience and passion of the Maestros de Ron Bacardi and the exemplary control that they exert over the process. Molasses of a specific sugar content and flavour profile is fermented using La Levadura Bacardi, the oldest continuously cultivated strain of Cuban yeast. This is absolutely unique to Bacardi and is key to its distinctive flavour profile. It yields a fast fermentation which gives a lighter spirit with fewer impurities, and gave the rum a consistency of character that set it apart from the haphazard production methods of the time. Two distinct types of spirit are then created in a parallel process. Aguardiente is distilled through a single column and is a full-bodied, full-flavoured rum base. Redestilado is distilled through five columns to a higher strength and is a very pure, light bodied base with delicate flavours. This gives the final spirit a balance of character and smoothness. Both the Aguardiente and Redestilado are then aged in charred ex-bourbon barrels for a minimum of twelve months to add complexity, until they reach a specific flavour profile. They are filtered through charcoal to remove any impurities and dominant spikes of flavour, ensuring the harmonious balance of the intricate aroma profile. The true skills of the Maestros de Ron, developed over decades, are called into play with the blending of the different rum bases. Rather than working to a set formula, they ensure that the final blend matches the specific flavour profile determined by Don Facundo 147 years ago. The result is a creamy smooth, light-bodied, aged white rum with a delicate sweetness and a subtle but complex flavour profile of violet, citrus, apricot, almond and vanilla, with a delicate hint of fresh mushroom on the finish.Experimenting with established European production techniques, Don Facundo created a range of light, smooth and well balanced rums, which could be sipped neat or mixed with spring water to make a more refreshing drink. This revolutionary style of rum has since come to define ‘Cuban style’ rums. BACARDI Superior rum is the world’s original premium aged white rum; fermented using a single strain of cultivated yeast for a consistent, light bodied spirit, distilled through a parallel process of distillation to give a balance of character and smoothness, aged for a minimum of 12 months for complexity, then filtered through charcoal to remove flavour spikes and ensure harmony. Light bodied with a creamy smoothness, it has notes of flowers, citrus, apricot, vanilla and almond. It is ideal in classic Cuban cocktails and crisp, citrussy aperitif-style drinks. BACARDI Carta de Oro rum is light bodied golden rum created using the same pioneering techniques as BACARDI Superior. It is matured in American oak barrels for a longer period, the average age of the youngest components in the blend being 2 years. The filtration process differs in that the particular charcoal which removes the richer woody notes and also the colour of BACARDI Superior is not used, hence BACARDI Carta de Oro has a light golden colour and a richer more mellow wood character. This colour is entirely derived from the barrel, no caramel is added. It has flavour notes of sweet vanilla, soft oak, toasted almond, and raisins, with a light caramel finish, and is ideal in more robust, fuller flavoured cocktails like fruit punches, or with more intense mixers like cola and ginger beer. BACARDI 8yr is a mature, golden anejo rum created using the same pioneering techniques as BACARDI Superior. It is matured for a minimum of 8 years in American oak barrels, though in practice the youngest component of the blend can be as old as 9½ years. The extended maturation period gives it a deeper multi-layered profile which is beautifully balanced with no one flavour dominating. It has a wonderfully smooth mouth feel with generous notes of dried fruits, prune, warm spices, rich oak, butterscotch and caramelised pecan. It is ideal for sipping, either neat or with a single large cube of ice.
BOMBAY Bombay Sapphire is produced in the northwest of England. The distillery houses the four Carterhead stills owned by Bombay Sapphire that are used exclusively for its distillation process. This distinctive distillation process is key to the refined and delicately balanced taste that makes Bombay Sapphire such an effective spirit for cocktails.It consists of four steps: Distillation Unlike other gins (which boil their spirit and botanicals together), with Bombay Sapphire the spirit is boiled alone in a Carterhead Still. The triple-distilled, 100% neutral grain spirit is heated into vapour form by enveloping it in a jacket of steam. The resulting vapour is sent through the baffle plates in the rectifying column, which allow only the purest vapour to pass through.Vapour Infusion The vapours rise and pass through a copper basket containing the botanicals, so becoming delicately infused with their aromatic flavours. This process is called vapour infusion. It’s delicate, for one thing, and it allows control, for another.Condensation The vapour is then sent into a condenser and turned into a liquid, which is later received by the spirit safe as Bombay Sapphire.Dilution / Bottling This distillation process is slower and more expensive. Other gins take six hours or so to produce 10,000 litres of spirit. Each Bombay Sapphire distillation takes eight hours and produces only half that volume. Dilution / Bottling All gins are made up to their bottling proof by the addition of water after distillation. Once this is complete, it is ready to be sealed in its elegantly shaped iconic blue glass bottle.Elegance, balance, and an eye for detail: Bombay Sapphire strives for perfection at every turn.The 10 botanicals in Bombay SapphireThe 10 botanicals, sourced from around the world, are hand-selected by the Bombay Sapphire master of botanicals. Since seasons and harvests vary, there is some skill involved in ensuring that the quality demanded by Bombay Sapphire is always maintained.How do our 10 botanicals relate to the actual spirit inside the bottle?The high notes are provided by the juniper, lemon, and coriander. Mid-tones come from the influence of cassia, almond, and liquorice. Angelica and orris are the bass notes, whilst reverberation comes through the grains of paradise, and cubeb berries.The 10 botanicals Angelica (Root) from Saxony - The ground root of the angelica plant is used to help emphasise and complement the flavours of the other botanicals. Its sweet, dry, pine kernel flavour helps to hold the botanicals together, enhancing subtlety.Coriander (Seeds) from Morocco - The finest coriander seeds from Morocco are ground down to release their complex blend of citrus and spice: more than a suggestion of lemons and oranges, but softened and rounded by the spice.Cassia Bark from Indo-China - The tropics of Indo-China are the source of the delicately flavoured bark of the cassia tree. Its light cinnamon flavour adds a hint of spice and also serves to sweeten and lighten the botanical mix.Cubeb Berries from Java - One of the particularly special botanicals used to create Bombay Sapphire gin, this climbing plant from Java bears strong-smelling berries which, when crushed and infused into the spirit, add a fresh pine flavour and a light peppery note.Grains of Paradise from West Africa - Each of the many flavours in these West African grains has purpose: pepper for bite, lavender for a light, sweet smell, chocolate for that touch of luxury and orange to highlight and accentuate the citrus. In short, they add some of the spice and essence of Africa.Almonds from Spain - Spanish almonds are ground to release their precious oils which are then refined and added to the other botanicals. A clean, rich taste is brought to the mix and more than a hint of nuttiness adds strength to the overall spirit.Lemon Peel from Spain - Only the juiciest Spanish lemons are used, selecting the finest peel to add the most delicate, bittersweet flavour whose freshness and subtlety both lifts the aromas of the rest of the botanicals and helps create Bombay Sapphire’s distinctive citrus flavour.Liquorice from China - Carefully selected liquorice root from China adds depth to the lighter flavours of the other botanicals. Only the if nest root is used in the distillation process, accentuating this cool and highly distinctive aspect.Juniper Berries from Italy - The best Italian juniper berries, grown wild in the Tuscan hills and harvested by hand, add the scent and taste of pine cones, lavender and camphor to the botanical mix. This is the ingredient that gives Bombay Sapphire its dry, fragrant taste.Orris (Iris Root) from Italy - Orris root adds the scent and smell of violets and brings in the essence of the warm earth of Italy. It adds an exotic fragrance and helps bind together the other flavours in Bombay Sapphire.
Chambord - HistoryChambord is inspired by a unique black raspberry liqueur produced in the Loire Valley, France during the late 17th Century. The liqueur was said to have been introduced to King Louis XIV during one of his visits to the Château de Chambord. It was common during that time for liqueurs and cognacs to be consumed with elegant meals and banquets. The royal Château de Chambord is one of the most recognisable châteaux in the world because of its very distinct French Renaissance architecture that blends traditional medieval forms with classical Italian structures. Château de Chambord is also the largest castle in the Loire Valley. Chambord represents an era of luxury and indulgence sparked by Louis XIV and his descendants and the brand’s orb shaped bottle is based on the centuries old symbol of the French monarchy.Chambord entered the Bacardi Brown-Forman Brands portfolio in July 2006.Chambord is crafted on the premises of a traditional Loire Valley Château from the world’s finest black and red raspberries, authentic Madagascar vanilla, Moroccan citrus peel, honey and XO cognac to create a delicious black raspberry liqueur.Only the finest natural ingredients are combined in a unique three-step process:The first step begins with the blending of the finest raspberries, which are then steeped in French spirits for a period of four weeks to achieve a rich, silky fruit infusion. This infusion process produces a distinct natural raspberry flavour and aroma.Step two captures the remaining flavours from the berries. Once the berries surrender their initial flavour, the infusion is extracted and a second layer of spirits is added to the fruit to obtain the final nuances of the whole fruit blend. This second infusion is allowed to rest for two weeks when the infused spirit is drawn off and the remaining fruit is delicately pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined to yield an incredibly rich, natural berry infusion.The final step is performed by the Maitre Liquoriste, a role similar to that of a Master Blender. The magnificent berry infusion is married with a proprietary blend of cognac, and natural extracts of Madagascan vanilla, black raspberries, Moroccan citrus peel, honey, and delicate herbs and spices. The result is a one-of-a-kind liqueur possessing an unprecedented level of natural complexities, flavour and aromas - Chambord Black Raspberry Liqueur.
DEWERS John Dewar & Sons and the Dewar’s brand have a rich historical legacy. It is a living history, as important today as it was the day it happened. The three foundations of Dewar’s are the guiding philosophy of the company today:The inspirational people who built the company and brand and made it what it is today. A rich history of innovation in product, packaging and advertising demonstrate a desire to improve and try something new.Underlying everything we do is the focus on quality, especially of the whiskies themselves, and this has been our ethos throughout history. Inspirational PeopleJohn Dewar was our founder, born in 1805 and died in 1880. During this time he created the business. A successful Scottish wine and spirit merchant, he had 9 children, and it was two of his sons who took over the business when he died – John Alexander Dewar and John Dewar.John Alexander Dewar was one of the most prominent Scotsmen of his day and he became a partner with his father in 1879 and took over the business when his father died.Tommy Dewar was the youngest son of John Dewar, and he joined John Alexander Dewar in the business after his father’s death. Tommy travelled the world and established our global markets. He had a flamboyant personality and a natural flair for advertising. He was renowned for his ‘Dewarisms’, and his speeches and travels were widely reported.Dewar’s Advertising
Thomas Robert Dewar was a pioneer of advertising. He took every opportunity to promote his product as a quality article, from speeches and witty comments in the press, to sophisticated and innovative advertising techniques. He moved to London round about 1885, which was the hub of the advertising business at the time.In 1898, decades before cinema advertising would come into its own, Dewar’s broke new ground with the first cinematic advertising film for a drinks product. It was based on the Company’s famous advertisement ‘The Whisky of his Forefathers’. The advert was screened on the roof of the Pepper building in New York, bringing traffic to a standstill.Around 1910, Tommy ordered the erection of what would be the largest mechanical sign in Europe at that time. Situated on the Thames Embankment in London, the 68ft figure of a Highland man raised a glass of Dewar’s to his lips as his kilt swayed in the wind. He was composed of 1400 lamps.In 1927, Dewar’s made the first ever documentary on the production of Scotch whisky. Filming took place at the Aberfeldy Distillery, and the Company’s head office in Perth.Proud of the significant history and heritage behind Dewar's, this brand was a forerunner in the development of Scotch globally.Dewar’s: Key Facts
Dewar's is the no. 1 scotch in the US
The ‘Marrying Process’ was originally invented by Dewar's first Blender AJ Cameron and is a key point of difference for our deluxe blends
A characteristic trait of all Dewar's whiskies is a typically highland heather / honey character.
Aberfeldy DistilleryThe Dewar’s flagship distillery, opened in Aberfeldy in Perthshire, in the Scottish Highlands in 1898. The only distillery ever built by the Dewar family, 2 miles from John Dewar’s, birth place. The Whisky is made using the fresh spring water of the Pitilie Burn. The Aberfeldy distillery produces the Single Malt Whisky that lies at the heart of Dewar’s blends. Reserved for years as the heart of Dewar’s ‘White Label’, very strictly limited quantities of vintage aged Aberfeldy are now available as a Single Malt. This provides the signature heather-honey notes of the Dewar’s portfolio.Our first Master Blender invented ‘marrying’ - often imitated but never bettered. The Dewar’s marrying process adds richness that science cannot explain, but which your taste will at once discern.The Aberfeldy distillery uses traditional production methods that would be instantly recognised by its founders. The magnificent copper stills are unique to Aberfeldy; their shape and size carefully copied if ever they need to be replaced.Award HighlightsDewar’s whiskies have been awarded more than 200 times, no other Scotch whisky has won as many international competitions. Here are just a small selection of our medals since 1886.1886 Edinburgh silver for Highland Whisky blend 1900 Paris Gold
1904 St Louis Gold
1923 Lucerne Gold for White Label
1934 Greece Gold
1968 Leipzig Gold for White Label
2000 San Francisco Double gold for Dewar’s 12
2004 Prodexpo Russia Gold for Dewar’s 12
2006 IWSC Gold and Best in Class for Signature
2007 Monde Selection Grand Gold for Signature, Dewar’s 18, Aberfeldy 12 and 21 year old
Dewar’sEach Dewar’s Scotch whisky benefits from the experience of more than 150 years of craftsmanship. The firm was founded in 1846 by John Dewar. Today, still in independent family ownership, Dewar’s brands are found around the world.Dewar’s White LabelOur cornerstone brand in the US. The No.1 Scotch in the US. A blend of up to 40 of the finest malt and grain Scotch Whiskies.Tasting NotesColour: Clear golden honeyNose: A perfectly balanced blend of Scottish heather and honey, with delicate notes of unripened pear and a hint of oakTaste: A delightful blend of soft vanilla with honey and blooming heather, well rounded with a slight smoky sensation emergingBody: Medium and smoothFinish: Medium finish, slightly dry with lingering heather honey overtones, and the faintest touch of smoke
Dewar’s 12 Years Old Special ReserveDewar’s 12 Years Old Special Reserve is a perfectly balanced marriage of carefully aged and selected 12 year old malt and grain whiskies from the different regions of Scotland. Inspired by AJ Cameron’s pioneering marrying process, married in Oak casks for smoothness and balance, each bottle is individually numbered.Tasting NotesColour: Deep amber and richNose: A full fruity nose, blending together sultanas and raisins with a hint of Scottish heather, forming a perfectly balanced, mellow whiskyTaste: A rich, fruity sweetness, giving way to a well rounded warm mouthfeel with just a hint of oakBody: A rounded, medium to full bodied whiskyFinish: A long, full flavoured, lingering finish
Dewar’s 18 Year Old Founder’s ReserveEvery bottle of Dewar’s 18 Years Old Founders Reserve is individually numbered, each one representing one of the finest expressions of the blender’s art. The outstanding Scotch whiskies in this Founders Reserve, with Aberfeldy Single Malt at their heart, have waited 18 years or more for their moment - do not betray them by hurrying this dram.Tasting NotesColour: Golden AmberNose: A sweet and mellow aroma of butterscotch, gives way to subtle hints of almonds and marzipan with a delicate impression of vanilla for a well-balanced nose
Taste: Surprisingly, initially dry, giving way to a mellow soft sweetness with a lingering creamy mouth feelBody: Full bodiedFinish: Long, lingering and slightly dry finish
Dewar’s SignatureThe ultimate expression of the Dewar’s portfolio, Dewar’s Signature is a deluxe blend characterised by quality beyond the simplistic stamp of years. A blend of unparalleled distinction and elegance that, quite simply, sets unprecedented standards of excellence. The culmination of more than 160 years of blending tradition, few will ever be privileged to experience a whisky this sublime, this rarefied and this complex.At the heart of this blend is a venerable Aberfeldy Single Malt of significant age, that adds distinction and maturity to the other fine and rare whiskies specially selected for Dewar’s Signature. The rarest whiskies of each distilling region of Scotland are carefully layered into the blend (Highland, Speyside, Lowland, Islay).Married in carefully selected vintage oak casks to create perfect balance and superb smoothness. A creamy, smooth whisky with notes of rich fruit and honey.
Aberfeldy 12 Years Old Single MaltAberfeldy 12 Years Old Single Malt is noted for its heather honey nose, full body and rounded taste. The finish is dry and elegant with pronounced spicy characteristics and a hint of Seville oranges.Tasting NotesColour: Full, golden yellowNose: Almost incense-like, heather honey with a fruity softness, notes of pineapple, toast and cerealTaste: Syrupy, lingering on the tongue like a liqueur
Body: Full bodiedFinish: Full flavour, the perfume characteristics become more spicy, with a bitter hint of Seville oranges in a decidedly dry finish
Aberfeldy 21 Years Old Single Malt21 years of ageing adds dignity to Aberfeldy’s distinctive heather honey softness. The taste of Aberfeldy 21 Years Old Single Malt lingers like a fine liqueur with its long, dry finish enhanced by notes of mature Seville oranges, spices, vanilla and sandalwood. Sip and savour this exclusive Single Malt whisky and, like John and Tommy Dewar before you, you will take Aberfeldy to heart.Tasting NotesColour: Deep gold with yellow highlightsNose: A pleasing aroma of heathery honey, followed by a fruity softness, hints of vanilla and burnt wood
Taste: Full flavoured with touches of Seville oranges lingering on the tongue like a good liqueurBody: Full bodiedFinish: Long, spicy with a decidedly dry finish.
ERISTOF Eristoff vodka carries the name of one of the Eastern Europe’s most ancient and noble families. The Eristoff family originated in what is now Georgia, evolving into wealthy landowners with strong links to the Russian royal family and a long and distinguished military history. The Eristoff brand story is one that is grand and colourful. it consists of 3 key stages:• Georgia - the origins of the Eristoff family and the birthplace of the secret recipe for Eristoff vodka• In the 3rd Century BC the ancient tribes of Georgia were united under King Pharnavaz• He granted 7 princes the title of “Eristhavi” or Eristoff meaning “head of the nation”• They were sent to deliver the King’s law in the wild lands and repel invaders from Rome, Mongolia, Persia and Byzantium
• Through the centuries under the shadow of the great Caucasus mountains one of the “Eristavi” grew in power• The Eristavi of Racha, eventually fought the Georgian King for independence. News of their deeds soon reached the ears of Europe’s Royal Courts
• These Eristoff Princes had become a powerful noble family, respected and admired across the Georgian Kingdom• The family of Eristoff like most noble houses produced their own “vodka” spirit• Vodka was a symbol of ‘hospitality’ and the quality of your offering to guests, a reflection on the reputation of your family name• Over time the Eristoff vodka was perfected until the final recipe was recorded in 1806• The recipe remained a close secret of the family, kept with them at all times• St Petersburg, Russia - the adopted home of the Eristoff family during the 19th century - the ‘Silver Age’ of St Petersburg• Prince Alexander Constantine Eristoff left Georgia to make his name at the Royal Court in St Petersburg• He became a highly decorated member of the Tsar’s Imperial Guard• Italy - the new home of the Eristoff family and headquarters of the world famous Martini & Rossi company• In 1920 he escaped Russia with his 15 year old son Nikolai Alexandrovich • The only thing he left with was the 1806 family recipe
• The Princes settled to a new life in Milan• Here they began a close friendship with the Counts Rossi di Montelera, family owners of MARTINI®• In 1956, following his father’s death Prince Nikolai Alexandrovich personally entrusted the recipe and family name to Count Rossi• A former part of the Russian Empire, the fertile plain of Georgia is one of the most hospitable areas in the world, and home to equally cordial people. An ancient local myth claims that the carefree Georgians were the last nationality to be placed on earth - and, in typically festive mood, they invited the Creator to join them in vodka and song. The Lord had such a good time that he gave them the spot reserved for Himself - the lush valleys and hills to the south of the Caucasus Mountains.
• True or not, Georgia’s fertility means that for almost all of its history, powerful empires have fought over it. Between 60 BC and 1000 AD Georgia was invaded in turn by Romans, Persians, Byzantines, Arabs and Seljuk Turks. • Protection from Russia eventually led to formal annexation in 1802 and in 1936 Georgia became a Soviet Republic, with Stalin one of Georgia's more famous Soviet citizens. In the late 1980's, a strong independence movement re-emerged in Georgia and in April 1991, modern Georgians were able to raise a glass of vodka to independence.• The brand’s icon is rooted in the name the Persians gave Georgia which was “Virshan” and meant the ‘land of the wolf’. At the foot of the Carpathian Mountains, Georgia was inhabited by wolves, leading to many folk tales and legends and the brand’s icon references the brand’s origins and conveys the image of night, power and mysteryEristoff vodka is a triple distilled premium vodka made from 100% grain and based on Prince Eristoff’s original personal recipe of 1806. At 37.5% ABV, it is an exceptionally pure spirit that can be drunk neat or with a variety of mixers.The vodka process begins with distillation, where vapour is collected and cooled into the basic spirit. Multiple distillations, introduced early in vodka’s history by the Russians, deliver even purer vodka. Peter the Great himself introduced a third distillation, making premium triple-distilled vodkas among the purest available. Eristoff vodka, naturally, is one of this exclusive breed. A final crucial stage in the production process for vodka was introduced in 18th century Russia, when charcoal was established as the best way to filter. Eristoff vodka’s filtration process remains true to this noblest Russian tradition.
FINLANDIA Finlandia vodka is one of the purest vodkas in the world. The purest glacial spring water, the finest six-row barley and a state of the art distillation process produces an exclusive vodka with a clear refreshing taste.Although Finlandia was first launched in 1970 the origins of its ingredients date back to the Ice Age.The water in every bottle of Finlandia has a single origin, a glacial spring discovered in 1888 in the Rajamaki area of Southern Finland. The pure glacial spring water is naturally filtered through moraine formed during the Ice Age which gives it an astonishing purity. The water is combined with the finest six-row barley to make Finlandia. The magic ingredient is the unique weather caused by Finland’s Midnight Sun. For approximately 73 days over the summer months every year the sun never sets providing exceptional and constant growing conditions for six-row barley. The harsh, cold winters also remove all of the earth’s impurities.The Finlandia portfolio encompasses the classic original Finlandia and four flavoured vodkas, Finlandia Cranberry Fusion, Mango Fusion, Lime Fusion , and the newest addition to the portfolio, Grapefruit Fusion.Vodka originated in Poland and Russia at some point during the 14th or 15th century, with Sweden, Finland and Denmark following in around the 15th century.Vodka is the diminutive of vodka, meaning water in Polish and Russian. Vodka was originally medicinal, and only became established as a social drink during the 16th century, when it also became the Polish, Russian, Swedish and Finnish national drink. There are two separate styles of vodka: neutral and with character. Neutral vodka, the traditional style in the UK, is distilled to have no aroma and no flavour, and is a means of adding alcohol to a mixer without affecting the other ingredients. Vodkas with character reflect the raw materials used: wheat in Sweden, Denmark and Russia; barley in Finland; corn in the USA and rye and potatoes in Poland.The majority of vodkas are distilled from wheat, including brands from Russia and Sweden, whereas corn is the traditional ingredient in the USA. A much smaller number of rye vodkas and potato vodkas are produced, both mainly in Poland. Even fewer barley vodkas are produced, and Finlandia is one of only a couple of internationally-distributed vodkas distilled from barleyFinlandia Vodka was created at the end of the 1960’s to embody some of the best offerings of its country of origin - Finland.High technological skills (based on vodka distillation tradition since 1888) Pure glacial spring water combined with the finest ingredients offered by nature Low temperatures with snow in the winter The Midnight Sun, shining endlessly in the summer Lappish mysticism, including the story of the White Reindeer World renowned glass designNot surprisingly, among many contestants, research showed that Finlandia would be the most suitable name for a brand so similar to its homeland.Finlandia Vodka is now wholly owned by Brown Forman and now fits within the Bacardi Brown Forman Brands portfolio.From a single grain seed to the final product, the Finlandia Vodka production process is one of efficient, hygienic technology and painstaking quality control. State-of-the art science meets natural ingredients in a way Finlandia Vodka can be proud of. Purity, quality and environment are the keywords of the distillation process.The production of grain spirits, the basic ingredient of Finlandia Vodka, takes place in the small village of Koskenkorva where Altia Corporation, the company that produces Finlandia Vodka, has a distillery that is one of the most sophisticated in the world. The continuous multi-pressure distillation technology developed by Altia creates the pure grain spirit used in Finlandia Vodka. The finest six-row barley, which has ripened under the long days and white nights of the Finnish summer, is milled and eventually cooked into a fermentable mash. The fermentation is a continuous process in which the yeast does its job in controlled comfort. Contended yeast assures a superb end result. Appropriately, the yeast is home-grown: the distillery’s lab cultivates the yeast used in Finlandia Vodka to make sure it is fresh and pure.Distillation takes place in a series of seven 25-metre (81 feet) high columns using Altia’s innovative multi-pressure system. Any remaining impurities are removed, as the grain spirit is distilled in a continuous process through more than 200 distillation steps. The system is both efficient and energy saving – by alternating pressure and temperature one column can provide energy for another. The final product is high-quality grain spirits of 96.5% by volume. The whole process, from grain mashing until the final product flows out of the column, takes approximately 50 hours. The grain spirit is then transported by train to the alcohol beverage plant at Rajamäki and mixed with the pure glacial spring water for which Finlandia Vodka is renownedFinlandia Vodka believes in making a clean job of creating purity, and the process is certified to ISO 14011 environmental standards. The process yields no leftovers – virtually everything else is either recycled or turned into side products and sold to other industries. Vodka does not improve with age but with innovation. Fortunately, this is what Finlandia Vodka’s distiller and producer knows best. Finlandia Vodka’s production process is constantly refined to a new level of excellence.
GREY GOOSE Grey Goose vodka is a celebration of iconic character, from its creation in the Cognac region through to the last sip of the perfect martini. For Grey Goose, character is an approach to life. From the very best French wheat and artesian spring water, to the uniqueness and pride that comes from being the only vodka made in the region of Cognac.Added to this there is also the passion of one man, Francois Thibault, the Grey Goose Maître de Chai, who obsesses over every step of the creation of Grey Goose vodka.As the world’s best tasting vodka Grey Goose is found at the world’s most glamorous events. Grey Goose is regularly seen being enjoyed by celebrity guests on prestigious occasions such as the BAFTA®s, the Elton John White Tie and Tiara Ball, the Soho House pre-Oscars celebrations in LA and of course the ultimate cocktail party of the season, Grey Goose Characters and Cocktails.The origin of Grey Goose vodka lies in the Cognac region in Western France, a natural home for this vodka of outstanding character and unrivalled class. For centuries the world’s most respected experts in spirits distillation have practised their rare craft here, drawn by an ideal climate and growing conditions.As Grey Goose Maître de Chai, Francois Thibault has taken the rich history of spirits making found in Cognac and applied it in a way that embraces today’s most advanced methods for creating luxury spirits. The result is a lush, smooth vodka that melts in the mouth with a long-lasting, satisfying finish.Grey Goose entered the Bacardi Brown-Forman Brands portfolio in 2004.
JACK DANIELS Jasper Newton Daniel of Lynchburg, Tennessee, known as Jack to his friends, was a fiercely independent individual throughout his life. Whatever the cause, Jack left home at an early age, somewhere between his sixth and ninth birthdays. He stayed with a nearby family friend, Felix Waggoner, before finally settling in with the family of a local Lutheran minister by the name of Dan Call. Along with preaching, Dan Call ran a farm, the local general store and a small distilling operation on some land he’d inherited. It was the old pot still tucked away in a narrow hollow on the Call farm that caught Jack’s attention. Eventually, Jack learned the intricacies of making old time sour mash whiskey – mixing the mash, tending the still and the extra blessing imparted to the whiskey by mellowing it drop by drop through sugar maple charcoal.Jack didn’t come to the Cave Spring until the 1860s. But like mellowing his whiskey and putting it in a square bottle, once Mr. Jack got it right – he stuck with it. And it’s a good thing, too. In 1866, Jack bought the distillery from Dan Call and this then became the first registered distillery in the United States. It’s here in Lynchburg, Tennessee that every drop of Jack Daniel’s is still produced and bottled today. During its 142 years it has won numerous Gold Medals from around the world.In 1907 due to failing health Jack gave the distillery to his nephew Lem and Cousin Dick Daniel. Later the distillery was passed through the family until Lem Motlow’s son’s eventually sold this world famous whiskey to Brown-Forman who still owns it to this day.We put its success down to the unique way in which ‘Old No.7’ is made: the finest corn, rye and barley malt; the pure, iron free water from Lynchburg’s Cave Spring and the all important process of charcoal mellowing.Mellowing the whiskey requires it to slowly seep, drop by drop, through ten feet of hard sugar maple charcoal. This charcoal is crafted right at the distillery where five-foot tall ricks of wood are burned. Making the charcoal, filling the vats and letting the whiskey seep down through the charcoal is costly and time consuming. But it’s what makes Jack Daniel’s what it is – a Tennessee Whiskey and not a bourbon. Jack Daniel’s meets all of the requirements of a bourbon – made of at least 51 percent corn and matured in new, charred white oak barrels – but there’s this extra step: charcoal mellowing. Mellowing imparts to the whiskey a distinctive smoothness folks have come to expect of Jack Daniel’s. It refines the whiskey’s rich flavour and finish. Jack Daniel and the Motlows after him didn’t make their whiskey any other way. And neither do we.At the Jack Daniel Distillery, we don’t put our whiskey in barrels, we entrust it to them. At Brown Forman we are the only American Whiskey producer to possess our own cooperage. This means we make our barrels to match our whiskey, which ensures the highest, consistent quality of one of the most important aspects in the whiskey making process, the barrel maturation. It is after all what gives our whiskey all of its colour and imparts a good part of its flavour.
LEBLON Most people will have heard of the Caipirinha cocktail and possibly of Cachaça (though few will know the correct pronunciation - Kah-SHA-sa) which is the third most consumed spirit in the world today.Made from fresh sugar cane juice (not molasses) which is fermented and distilled, Cachaça can only be produced in Brazil and is best described as a cousin (not a type) of rum.In fact, historians date the initial creation of Cachaça between 1532 and 1550 - pre-dating the creation of rum (1651 in Barbados) by more than a hundred years.With just 1% of Cachaça exported from Brazil, US entrepreneur Steve Luttman saw the potential to create the next generation of Cachaça – a brand that could capture all the desirability of Brazil and refine it in the style of a fine wine for the modern spirits market. And so Leblon was born – ‘the champagne of cane’.Luttman enlisted the expertise of Gilles Merlet, a famous master distiller from the Cognac region of France. Under his guidance the traditional production facility has been turned into ‘Maison Leblon’ – a state-of-the-art distillery that employs age-old European techniques more at home in the production of XO Cognac than Cachaça.Leblon’s approach to Cachaça - hand crafted, artisanal and natural - is totally unique. From harvesting and fermentation through to distillation and finishing, Master Distiller Gilles Merlet treats the spirit like a fine wine.This begins with sourcing the finest raw ingredients – the sugar cane. Leblon’s fields in Patos de Minas are a fertile area with a special microclimate and high altitude known for growing the tallest and juiciest cane in Brazil.The cane is harvested by hand - the top and bottom of the stalks are lopped off to leave only the heart of the cane stalk – and delivered to the Maison in less than three hours for pressing.The freshly-pressed juice is fermented using proprietary yeasts which are also derived from the sugar cane - contributing to the fresh and full aroma of the spirit. All aspects of the process are controlled in Maison Leblon’s state-of-the-art fermentation room.After approximately 15 hours, the fermentation ‘must’ is left to rest or ‘decant’ and then transferred to artisanal copper alambique pot stills for small-batch distillation.While most Cachaça is column distilled, the close interaction with the copper ensures that in a single distillation Leblon gains spectacular nose and complex flavours The ‘heads' and the 'tails' of the batch are discarded, leaving the delicate ‘heart’ of the spirit.The Cachaça is then ‘polished’ by resting in vintage XO Cognac casks for up to 6 months, resulting in an ultra smooth flavour while retaining nose and character.In a further similarity to Cognac production, different batches are artfully combined and blended to maximize taste complexity and aroma and ensure consistency.Leblon’s Cachaça is organically triple-filtered using a proprietary French technique perfected by the Merlet family over centuries.For the finishing touch Leblon is decanted into crystalline luxury wine bottles - the ‘two brother’ mountain emblem signifying Rio’s beautiful Leblon Beach
.MARTINI Luigi Rossi was born in 1828 in a small village in the hills above Turin to a family impoverished by the Napoleonic Wars. He trained as a winemaker and gradually became a master herbalist, expert in his knowledge of the flavouring properties of plants and how to extract them. From his shop on Via Garibaldi in Turin he supplied the Distilleria National da Spirito di Vino aromatic wines & bitter elixirs.Alessando MARTINI® was born in 1834 in Florence and was blessed with an energetic entrepreneurial spirit that saw him become a successful wine merchant and an expert in liquors, having trained under Gasparo Campari in Turin. In 1851 he joined the Distilleria National as a commercial agent.When the Distilleria National was restructured in 1863, these two pioneers joined forces with finance director Teofilo Sola and took over the company from its original investors. MARTINI®, Sola & Compania was formed with the dual aims of creating a smoother, sophisticated, consistently stylish product, and capturing and celebrating the essence of the ‘hora dell’ aperitivo’, that quintessentially Italian time of day when people come together after work for pleasurable sociability.From the production site at Pessione, in the hills above Turin where MARTINI® is till produced to this day, the company developed a wide range of spirits, wines, liqueurs and bitters which it exported around the world, but it was the original and distinctive aromatised wines which made a global icon of the company name.When Sola died in 1879 the company became known by its now more familiar name of MARTINI® & Rossi, and its twentieth century history reads like a marketing textbook as the company fulfilled Alessandro’s dream of making MARTINI® the flagship brand of Italian style and culture.New expressions such as Extra Dry and Bianco were launched during the early decades of the century, to fuel the global fashion for cocktails, and the brand became a pioneer in the use of graphic design in its poster advertisement campaigns, employing artists like Dudovich, Testa and Warhol. The company sponsored everything from motor-racing to art exhibitions, and was famous for its glamorous Terrazza Bars which were frequented by stars such as Jeanne Moreau, the divine Monica Vitti, Marcello Mastroianni, and Sean Connery. MARTINI® is a blend of delicate light wines with a secret recipe of the finest botanicals at its heart, selected from the gardens of the world, to create a taste that no other drink can offer. The skill and passion of our artisans, guardians of the MARTINI® taste, continue to this day in following in the traditions of our two founders since 1863.Ivano Tonutti, the Master herbalist, draws on over 40 botanicals to create the flavours of MARTINI®. Each must be prepared and treated differently to extract their particular riches in a time-consuming process which requires great experience and skill. Whilst the flavours of some are clear in the final blend, others are present only in tiny amounts, but the absence of any one would upset the fine balance of the whole.Unlike other producers, the botanicals are not ground, but are instead macerated whole in neutral spirit for between two to four weeks, depending on the particular botanical, in a slowly rotating ‘tamburo’, or large drum, to create a finer extract.More delicate top aromatic notes of some of the fruits and spices are created through distillation in historic English copper gin stills.To create the body of the vermouth, Luciano Boeri, the Master Blander sources wines from Emilia Romagna, Puglia and Sicily, made from the first gentle pressings of Trebbiano and Catarratto grapes for freshness and delicacy. In a time-honoured step-by-step artisanal process, carefully avoiding the application of any heat to protect the delicate aromas, he then blends together the wines and the botanical extracts, like the creation of a magnificent jigsaw puzzle.After a period of marrying (‘il riposo’) the aromatised wine is then sweetened, fortified with neutral alcohol, and coloured with caramel as necessary (depending on the style), before finally being held for a time at low temperature (‘il frigo’) to preserve and stabilise the flavours.It is the combination of this painstaking, traditional approach and nature’s finest botanicals, together with the skills and dedication of the Master Craftsmen which ensure the unique and beautiful taste of MARTINI®.Since 1863, the company of MARTINI & ROSSI has been at the forefront of this unique Italian tradition of making sparkling wine.
The Unique Taste of SpumantePiedmont, the northern Italian region that is home to MARTINI, was also the birthplace of the Italian spumante (sparkling wines) tradition. It was here in the 1850s that Italy’s first spumante wines were made.
The Moscato Bianco grape, an aromatic grape variety grown in the region was found to produce a unique style of spumante wine and over time the steep hillsides near the town of Asti became the centre of production. Excellence in wine at our heart since 1863
Since 1863, when the company of MARTINI was first formed, the crafting of quality wine has been at the heart of its culture. From the very beginning, we have always followed two traditions of winemaking: exceptional aromatised wines (vermouth) and pleasurable sparkling wines (spumante). In that same year, 1863, the MARTINI archives document the company’s first order for a ‘vino bianco Canelli spumante’.An International SuccessMARTINI soon became a pioneer for the sparkling wines of Piedmont, innovating and creating new styles of spumante wine like rosé and demi-sec. Between 1871 and 1900, the company dispatched orders across the world: to the U.S.A., Shanghai, Istanbul, Vienna and Moscow.Through the success of the company, sparkling wines from the Asti region became well-known and by 1901, demand was so great that MARTINI had to build a new winery at Montechiaro d’Asti, the beginning of an intimate relationship with the vineyard region.DiscoveryIn the 19th Century, all sparkling wines were made in the ‘Metodo Classico’ (It.Talento) or traditional method where the second fermentation of the wine occurs inside the bottle, making the wine sparkle.
At this time the results of this method could be inconsistent and unreliable but most importantly the process also took a long-time to complete so the wines aged, losing the freshness of the grapes original character and becoming more deeply flavoured.
A revolutionary Italian processIn 1895, Federico Martinotti (a native of Piedmont) invented a new method of creating sparkling wines. His excitement about his discovery led him to write to the sons of Luigi Rossi at MARTINI, now famous for their sparkling wines.By creating the secondary fermentation in a closed and sealed vat, rather than in the bottle Federico found a way of making wines of consistently high quality and also a way to doing it more quickly in order to preserve the natural freshness of the grapes. MARTINI was quick to adopt the new method which proved perfect for capturing the fresh, aromatic taste of the Moscato Bianco grape grown in the Piedmont region.
From Turin to VeniceThis new method of making sparkling wines in the Asti region soon reached other areas of Italy.In the 1930s the process was adopted by many growers in the Veneto-Friulli area who used it to make sparkling wines from their native grape Glera (then known as Prosecco). As in Asti, their wines soon became popular across Italy and the rest of the world.These two vineyard areas of Northern Italy were now producing the two most famous names in Italian sparkling wines: Asti Spumante and Proscecco Born in the hillsThe growing areas for Asti and Prosecco are difficult areas in which to grow vines. High on the hillsides the vineyards are small, steep and labour intensive.
The unique climates of these region’s hills are perfect for bringing aromatic freshness to the grapes during the growing season. At harvest, machines can not easily operate and picking must nearly always be done by hand.Vineyards have been in families for generations; they are small, and carefully tended. Year after year growers will supply wine companies like MARTINI with their harvests as their fathers did before them. Over time a close and long-standing bond has grown between vine growers and winemakers.
Naturally inspiredToday, the relationship continues in the beautiful hills of Asti, where MARTINI helps to promote quality in harmony with nature through its unique programme - ‘L’Osservatorio MARTINI & ROSSI’. It has been running for over 20 years. During this time the characteristics of over 2,000 vineyards in the Asti region have been recorded by the program.Working with their vine growers known as the ‘Conferenti’, they promote sustainable and responsible viticulture to not only improve the quality of the Moscato Bianco but also to preserve and protect the traditional vineyard areas for future generations. One of the key aims is to reduce to a minimum the use of pesticides in the vineyards and promote more natural methods of control. A cornerstone of the program has been to supply nesting boxes to all the vine growers so they may encourage wild birds to nest in the vineyards and feed on insects that might otherwise harm the vines. In this way we provide a natural habitat for many native species of animal. Our winery, Santo Stefano BelboSurrounded by the Moscato vineyards the MARTINI winery lies in the heart of the Asti region at Santo Stefano Belbo. The location was carefully chose to ensure the grapes come from the vines to be pressed as quickly as possible once harvested, preserving all their natural aromatic character.Dedicated only to the Moscato Bianco grape variety, it receives 10,000 tonnes of grapes with each harvest and has become a focal point for growers in the region. It connects MARTINI directly to 400 growers who each year bring their grapes to the winery. Here, every load is rigorously checked to ensure it meets our strict quality standards.Respected names of protected originThe vineyard producing areas of both Asti and Prosecco are protected and quality regulated under Italian wine law. They carry the highest rankings of quality control, DOCG and DOC giving strict guarantees of growing area, viticultural and winemaking practice, controlling the wine quality from vineyard to table.The Vineyards for AstiThe vineyards of the Asti area were first defined in 1932 and today the DOCG comprise of 52 communes across the three provinces of Cuneo, Asti and Alessandria. Vineyards in this area are small with many individual growers each often holding less than 5 hectares. The Vineyards for Prosecco
The Prosecco vineyard area in the Provincia di Treviso was first defined as a DOC 1969. In 2009, this original growing area (Valdobbiadene-Conegliano) became a DOCG and a redefined vineyard area comprised of 9 provinces became the DOC situated across the two regions of Veneto and Friuli. Prosecco, only from ItalyIn August 2009, the European Union passed legislation that only wines produced from the DOC & DOCG vineyards areas could use the name ‘PROSECCO’. Any wines not made in Italy in this vineyard area (like Champagne) can no longer be sold and labelled as Prosecco.
Prosecco’ was also the name of the grape variety used to make the spumante wine from the Prosecco region so producers making wine outside the area are no longer permitted to use this and must use the name ‘Glera’ when referring to the grape. Skills handed down through generationsThe intimate knowledge for making MARTINI® Spumante wines has been handed down from generation to generation. Our winemaking team is headed by the MARTINI Master Blender, Luciano Boero who has been with the company for over 30 years. In turn, he served his apprenticeship under Giovanni Brezza, a MARTINI Master Blender for over 38 years, in a line which stretches unbroken back to our founder Luigi Rossi.Today, the tradition continues with Giovanni’s son, Franco Brezza, the current head winemaker for Spumante wines, who has been with the company for nearly 25 years.The First WinesOur sparkling wines are born in the vineyard, they must echo and capture the natural freshness and character of the grape on the vine. Every MARTINI Spumante begins life at harvest, with the grape selection, usually taking place in late August to early September.Whole bunches of grapes picked by hand are gently pressed to create a ‘mosto’ (the natural juice of the grapes). A first fermentation will then transform the fresh juice into a still wine.The process is carefully carried out in temperature controlled stainless steel tanks to preserve and capture the natural character of the fruit. These first wines, (Vino base) will be fresh, crisp, beautifully aromatic and quite high in acidity. The Art of Blending One of the most difficult challenges is to compose our first wines into a base blend (It.Partita) that will then undergo a secondary fermentation to make it sparkle. Using intimate knowledge our master winemakers blend wines and/or musts from different vineyards and different grape varieties to ensure consistent and perfect quality. There is no recipe written down, the taste is in the memory of the winemaker and every year they must adjust and compose to the variations given by each harvest. Martinotti’s Method Today Once the perfect base blend has been created it is placed into our state-of-the-art pressure tanks to undergo a carefully controlled secondary fermentation in the Martinotti method. Carbon dioxide released during the process will dissolve into the wine and give it the ‘spumante’ (sparkle) we call this the ‘presa di spuma’.With modern techniques and control, the Martinotti method enables us to preserve all the natural freshness of the grape, creating lighter and effortlessly enjoyable Italian spumante.Finishing the wine, from grape to bottleOnce the Martinotti process has been completed the spumante wine will rest on its ‘lees’ (the yeast) for a short time, giving a subtle but delicate degree of extra flavour and complexity. It is then filtered and bottled directly with the pressure maintained throughout to preserve the spumante. Finally, each bottle will be sealed with the traditional ‘muzzled cork’.Creating the Asti StyleMany years of craftsmanship have led to the creation of the Asti method, the challenge has been to protect and capture the full spectrum of aromas found in the Moscato Bianco grapes. Our famous Asti Spumante, is a unique style of wine that is created by using the Martinotti method in a slightly different way. It is one of the very few sparkling wines in the world created by a special single fermentation process.
Once pressed the juice from the Moscato grapes is placed directly into the pressure tank for fermentation (rather than the two stage process, creating a still wine first). Then, by chilling the tank to -2˚C the fermentation is stopped midway before the yeast has converted all the natural sugars to alcohol. The wine is then bottled immediately, capturing the freshness, delicacy and natural sweetness of the Moscato. The process between harvest, pressing and the creation of the spumante is deliberately short making Asti one of the truest expressions of the natural character of the grape when first picked.
CAZADORES The story of Cazadores – meaning ‘hunter’ in Spanish - begins in 1922 with José María Bañuelos, the owner of a small agave farm in the Highland town of Arandas. Despite most agave at this time being used for the production of ‘pulque’, he set out to perfect the recipe for the finest tequila.One of the secrets of his success was the hand-selection of blue agave from the fields around his farm - a practice which remains central to the production process of Cazadores today.In the Los Altos region of Jalisco, 500-metres above the Tequila valley, the climate is cooler and wetter and the distinctive red soil is rich in minerals. This Highland terroir creates the ideal growing conditions for agave which are larger, sweeter and juicier – the essential ingredients which create the distinct flavour profile of Cazadores.José María’s recipe was passed down through the family with the hand-written words:" Don José María: the knowledge that has been derived from all of these months of work".It was not until 1973, two generations later, that Don Felix Bañuelos was ready to open the Cazadores distillery. He selected a deer as the emblem for Cazadores: not only to highlight the importance of its Highland origins, but to signify the qualities of boldness, perseverance and pride which had driven his grandfather’s search for perfection.Cazadores remains true to the original recipe and vision set out in 1922. Time-honoured traditions have been combined with pioneering new processes to ensure that Cazadores has become and remains the best selling premium tequila in the world.At the Cazadores distillery they believe that crafting the finest tequila takes time - so every stage of the production process has been considered and tailored to achieving this aim.Cazadores individually selects only Blue Agave plants grown in the Los Altos region of Jalisco. Here in the Highlands, the plants are known to be sweeter and juicier due to the terroir and colder, wetter climate.The plants are harvested after 8 years by hand: Cazadores’ highly skilled jimadors remove the ‘cogollo’ at the centre of the plant (other producers will leave this intact) to remove all traces of bitterness before cooking.Cazadores then steam cook these ‘pinas’ in the traditional way – slowly (for up to 24 hours and at just 115oC) and gently like a prize piece of beef. Today this is done in modern Autoclave ovens whose stainless steel constructions are cleaner and less smoky than old-style stone ones.After cooking the fibres are cooled, then crushed or shredded, before being strained to create the Agua Miel (or ‘honey water’). This process takes 7 hours and even then Cazadores discards the first press of juice to protect against any bitterness.Milling was originally done using a stone mill called a ‘tahona’ but today Cazadores uses a state-of-the-art “diffuser” that sprays hot water over the shredded, cooked agave as it passes on a slow moving conveyor belt. This extracts more agave sweetness before fermentation.This next stage has such a bearing on flavour that Cazadores goes to extraordinary lengths to perfect the fermentation process. Taking place in small stainless steel vats over a period of 8 days - twice the time taken by many other tequilas – enables ‘double fermentation’ to occur, adding complex spectrum of fruity flavours. This process is 100% natural - the only thing Cazadores adds is the perfect compositions of Mozart, having found that yeast ferments most effectively to the sound waves from classical music .The Cazadores distillery features 60 small pot stills (reminiscent of Scotch production) as opposed to continuous column stills used by many producers. A double distillation then takes place, before selection of only the ‘heart’ - the finest, narrow cut of the spirit and not the ‘head’ or ‘tails’ – to give Cazadores its refined and lively character.Where other brands re-use ex bourbon barrels, Cazadores ages in small (200 litre) new barrels made from white American oak. This ensures the optimum natural interaction between the oak and the spirit to create the complexity and balance that Cazadores is renowned for.Blending gives the master distiller ultimate control of the product’s consistency before the final stage - bottling – for discerning drinkers all over the world to enjoy.
NOILLY PRAT 1813: Joseph Noilly created the French Vermouth called Noilly
Louis NOILLY establishes a plant for the production of vermouth and absinth, the Louis NOILLY Company, at 167, rue Paradis, in Marseille
Marriage of Anne Rosine, daughter of Joseph, with Claudius PRAT. Claudius takes over the management of the company in Marseille 1850: Creation of the buildings at MARSEILLAN, near Sète, on the Mediterranean coast with all production transferred to this site.
1855: Louis NOILLY and Claudius PRAT become partners and set up a new company, called NOILLY PRAT & C°, the head office of which is in Marseille
Death of Claudius PRAT ; his father-in-law, Louis NOILLY, takes over the management of the firm in Marseille
1863: In the USA, a bartender creates a revolutionary cocktail, called the Dry martini , using Gin and Noilly Prat French Dry
Death of Louis NOILLY ; Anne Rosine PRAT then takes over as manager with her sister, Marie Josephine, and her brother-in-law, Antoine GUERINEAU
1878: Presentation of NOILLY PRAT at the Universal Exhibition in Paris. It wins a Gold Medal
1970: Noilly Prat is sold to the MARTELL cognac firm and then sold to the MARTINI company in 1977
For 200 years, Noilly Prat vermouth has been handcrafted in the Languedoc region of the South of France using only Blancs de Blancs wines made from the local Picpoul and Clairette grapes. Picpoul makes a wine with a rich bouquet with delicate, fine, floral, dried fruit aromas. The Clairette wine has a delicate aromatic character with notes of flowers, honey and apple.First the white wines are matured indoors for 8 months in large oak casks inside the original stores first used in the 1800’s.Then, in a unique open air process, they are transferred to smaller oak barrels where for 12 months they are subjected to the elements. They transform from light and fruity wines into dry and full-bodied wines with a rich amber colour. The wines are then bought back indoors and put in large oak casks for blending.A ‘mistelle’ including fruit spirits (including raspberry and lemon) are added along with twenty different herbs and spices. These slowly dried botanicals gradually impart their flavour to the wine thus creating the unique flavour of Noilly Prat’.In a process called the ‘dodinage’, the wines are stirred by hand every day for three weeks gently infusing them with all the aromas and flavours that have been added. After several filtrations and being rested for six weeks in oak casks, Noilly Prat vermouth is ready for bottling. In total it takes over two years to create Noilly Prat but the result is well worth the wait.
42 BELLOW It all started with Geoff Ross sitting on a plane across the US in 1996. He was reading a rubbish inflight magazine and saw an ad for an American vodka and thought “Hold on, America is all about bourbon and moonshine. Vodka has to come from cold, pure countries.” And that’s when he wondered about the crap weather back home and the connection between the environment and smooth vodka.More than a decade later 42BELOW has become the world’s most awarded vodka, proving Geoff’s hunch that if you were going to choose the perfect environment to make perfect vodka you have to choose New Zealand. The volcanic spring water is Aa rated, the air sets a world standard for purity, the wheat is GM free and the weather is crap.We distil our spirit 3 times before washing it in that same clean spring water. Then we distil a fourth time. This is called high saturation distilling, which is a flash term for ‘dangerously clean and unique to 42BELOW’.Finally we charge the spirit with charcoal then take it through 35 separate filters to remove any final, sticky impurities, while leaving in the pure taste of smooth alcohol and perfect water.At 42% alcohol, slightly higher than other super premiums and you can figure out why.42 BELOW’s unique flavour range of Passionfruit, Feijoa, Manuka Honey and Kiwifruit is produced by heating the fresh fruit/Manuka honey, capturing the steam and then cooling to create the essence; the same way perfumes were made in the 19th Century. This gives a pure, clean flavour and aroma that is fresh and bright, and shines in cocktails.Description:
Distilled near a world benchmark for air purity, 42 degrees below the equator and from GM Free wheat from the purist wheat-fields in the world.
Distilled three times, then the spirit is washed in spring water, reducing the level of alcohol to 6%. This cleans any remaining impurities. It is then distilled a fourth time to create totally pure spirit. This is high saturation distilling, with New Zealand Spring water, which is unique to 42 Below.
42 Below is a smooth, full, grain-based vodka similar in style to vodkas produced in Scandinavian countries, which differ from the potato and rye-based vodkas typical of Russia and Poland. A characteristic of grain-based vodkas is that they have a smoother taste than their rye or potato-based counterparts.
42 Below is batch-distilled just out of Wellington by a distiller with more than 20 years experience in the industry, using water that has attained the highest purity rating possible.