Knowing the product inside out is essential to our role. Campari is a Contemporary Classic It was invented by maître liquoriste Gaspare Campari in 186O with the name of «Bitter all’uso d’hollanda» and has been the starring ingredient in the Italian Aperitivo ever since, defining classic cocktails like the Americano and Negroni. It is still creating new cocktail trends 160 years later.We can best define it as “Bitter Aperitif Liqueur” obtained from an infusion of herbs, aromatic plants and fruit in alcohol and water. The original recipe has remained unchanged since Gaspare created it, kept secret to this day That’s why the only ingredients we can share are alcohol, water and sugar; the rest is a unique combination of botanicals in perfect balance, handed down through generations to the expert hands of our Herbalist & Master Blender. Today, he is the keeper of the secret recipe, responsible for sourcing and selecting the ingredients that go into Campari, as well as overseeing all stages of blending and production. That is the definition of quality.

Campari Tonic

When we talk to bartenders about Campari we always emphasize the importance of guiding people gradually in understanding the uniqueness of its flavour so it might not be a wise choice initiating a new consumer with a Negroni: it is strong and complex and as a first experience, you want, a more accessible bitterness. 

An easy-to-mix like Campari and Tonic is the perfect recruiter. It combines 2 bitter ingredients in a light and refreshing way, dissolving into a delicate bitter aftertaste. 

Let’s see together the perfect serve for a Campari Tonic. A copa glass is both beautiful and enhances the aromas of the Campari. Chill the glass with good quality ice, and discard the meltwater. To build the drink we use one part Campari to three parts chilled Tonic. One of the secrets to this drink is the temperature because it preserves the carbonation: the colder the tonic, the fizzier your Campari Tonic. A single stir from the bottom of the glass to mix the ingredients and finish with a fine wedge of lime. Better to avoid orange or lemon: the first will disappear, the second does not match the ingredients as well as lime. To give an extra touch of citrus, lightly squeeze the wedge before using it as a garnish.

Negroni

The Negroni needs no introduction, it is one of the most iconic cocktails in the world and it celebrated its 100th birthday in 2019. As the story goes, Count Camillo Luigi Manfredo Maria Negroni, or simply Camillo Negroni invented the drink with the help of a talented bartender, Fosco Scarselli, at Bar Casoni in Florence. Camillo asked Fosco to strengthen his Americano with drops of Gin, thinking this botanical spirit would blend perfectly with the botanical infusions of Campari and Vermouth: the quintessential Campari cocktail was born. The Negroni is a perfect balance of simplicity and complexity. It is the last step in the journey to a full appreciation of bitterness in a cocktail.

Any conversation about Campari should begin with Bitters. But to properly explain them, we must talk a little about the science of taste. As you may know, there are five taste perceptions: Sweet, Sour, Salty, Umami and Bitter. Each has its own receptors on the tongue. Bitter is triggered at the base and sides although like many things, it is also a matter of personal taste. In our world, Bitters are (an) alcoholic preparations – made from botanicals, specially selected to produce a typical bitter, or bitter-sweet taste. It can take some time to understand and appreciate them. So guide your consumer carefully – educate their palate in stages, beginning with mild bitterness, an Aperol Spritz for instance; perhaps moving to an Americano, before finally introducing them to the complex, intriguing bitterness of a Negroni.

Bartender: There are three types of bitters you need to be familiar with. First, the Aromatic Bitters –These are bitter flavouring agents and they are very concentrated: …we use them in dashes or even just a drop to bring an aroma and a complexity to the cocktail. 

Second are the Aperitif Bitters – such as Campari or Aperol. These liqueurs are characterized by a bitter, or bitter-sweet taste, they are best consumed before a meal – to open up and enhance the appetite. Their colour is typically a stimulating red or orange, and their alcohol volume can be lower than other liqueurs. And thirdly, we have the Amari liqueurs: they are usually darker, richer in color, and higher in alcohol volume – so best consumed after a meal.

Bitters have a fascinating history. Their origins, and the culture of consumption, extends back 9000 years. Our story begins In China, 7000 BCE, with a fermented rice wine infused with two types of artemisia and other botanicals. It is thought this traditional preparation later travelled the silk road to influence western culture. By Roman times, the ‘vinum gustaticium’ – an appetiser wine sweetened with honey and infused with spices – had become a ritual start to a meal. Then in the Middle Ages, botanical preparations developed rapidly, as European monks experimented with new ingredients to create elixirs, health tonics and potions. With the crusades, they learned distillation from the Arabs; bringing a new level of expertise to their preparations. It was during the Renaissance that the early liqueur craftsmanship had spread out from Italy. When Italian noblewoman Caterina de Medici married the King of France, she introduced Italian liqueurs and rituals to the French court. And by the late 1700’s, the rules of Aperitivo were beginning to be formalised starting with the creation of Vermouth, and fishing less than a century later, with the original Bitter Campari. At the same time, botanical preparations were also evolving across the Atlantic, in the USA from medicinal use – to essential ingredient in the newborn world of cocktails, the Aromatic Bitters.

To understand Campari or Aperol as products we must take a step back and deep dive in the production of Bitters. In the simplest sense, to produce any type of Bitters, you are capturing the aroma of a mix of botanicals in a liquid. But the rich, global history of this process has given us a diverse set of methods: 

Maceration: this is a cold extraction in a solution of high alcohol volume – between 40 and 95 per cent. The temperature must be no more than 35 degrees C. 

Digestion – is a warmer extraction (between 40 and 60 degrees C). We use this method for tough botanicals such as wood, bark and roots, using a solution with low Alcohol volume.

Infusion: the method is similar to digestion, the solvent is hotter which speeds up the process.

Decoction is very much the same process but at a temperature close to the boiling point – like brewing tea or coffee. 

Percolation is quite a different technique. We pour our alcohol solution over layers of botanicals – and like spring water filtering through rock, the solution takes on takes on their character.

And finally, Distillation. We use this method when we want to capture our aroma as ‘cleanly’ as possible by repeatedly evaporating and condensing the botanical solution; leaving a clear, colourless, extract.

The ritual of Aperitivo is intimately connected to the history of Campari. But the word goes back much further. Aperitivo is derived from the Latin noun aperitivus meaning that which opens the path to digestion and the verb aperire “to open”. Strictly speaking, it’s definition is a substance suitable for stimulating gastric acids, consumed to encourage the appetite before a meal.

To talk about Aperitivo is to talk about the roots of Italian socialising. It is now one of the most well known, and appreciated rituals of bar culture in the world and each local culture has its twist. But there are a few core meanings to the tradition that remain universally shared. First, is Aperitivo – the Beverage, a category of alcoholic cocktails that share a bitter flavour and stimulate the appetite. 

Second is Aperitivo – the Time, a joyful moment between work and your evening meal to break form duties, meet your friends and relax. There is no set time, it is more organic – a moment of lightness and happiness shared with those you love And third, is Aperitivo – the Ritual, a harmonious mix of conversation, delicious Aperitivo cocktails and ideally some appetising finger food. 

Aperitivo can be summed up very simply: 

Taste: Bitter or bitter-sweetness

Colour: Red or Orange

Food: Small, to share

Mood: Happiness!

Although it is not universal, food-pairing plays an important role in completing the Aperitivo experience. It is also a way for bartenders to express their creativity without altering classic aperitivo drinks, such as an Aperol Spritz. Now, A classic is a classic when throughout time consumers appreciate and desire that same unique flavour suggesting creative food paring is an alternative way to differentiate a signature Aperitivo cocktail serve from other venues.

In Veneto, for example an Aperol Spritz is often paired with cicchetti. During Aperitivo, you can expect all kinds of different finger food simple like small cubes of tramezzini, pizza or cheese; a slice of prosciutto wrapped around a grissino bread stick or raw vegetables served in “pinzimonio”.

To communicate the pleasure of Aperol, it’s important to know the product inside-out. Here’s a quick guide to the key points: Aperol is a bright-orange “Bitter-Sweet Aperitif Liqueur” made from an infusion of herbs and roots, a recipe that has been jealously guarded ever since it was created. The exact mix of botanicals is a secret but the most recognizable ingredients you will detect are: Citrus peels and essential citrus oils that lend the liquid its distinctive freshness and unmistakable aroma, while a secret mix of aromatic herbs, roots and woods creates the subtle bittersweet aftertaste Aperol is famous for, making it a perfect flavor match for savory finger food.

Rum is simply defined as a spirit distilled from the fermented products of sugar cane. It is the most diverse spirit in the world – capable of infinite variations in style, colour, age and body. The first rum distillation likely happened on Caribbean sugar plantations in the 17th century – though the spirit’s exact origins are up for debate. Throughout the 18th and 19th centuries – Jamaica became a huge exporter of rum and was known for its rich flavour. By the late 19th Century, there were nearly 150 rum distilleries in Jamaica making just over seven million litres of rum per year. Today, there are 6 distilleries producing just over 20 million litres of rum per year. There are a few key factors that influence the variations of Rum: Raw Materials, Fermentation, Distillation, Ageing, and Blending – But there’s a few common factors that all Jamaican rums have – they’re produced from molasses – made using Jamaican limestone filtered water – and with no additives allowed.

In 1749 – the Appleton Estate began producing rum from the Nassau Valley – in the heart of Jamaica. The Valley’s unique topography, climate and elements make up the terroir that gives Appleton Estate rum its distinctive character. Naturally filtered through limestone, the spring water is exceptionally soft – which helps give the rum its smooth texture and sweet taste. Guardian of Appleton Estate’s production is Master Blender Dr. Joy Spence who, upon graduation from University returned to her homeland of Jamaica and, in 1981, joined Appleton Estate. Joy found a passion for distilling and blending, fine-tuning both her artistic talents and scientific proficiency. And after holding a series of key positions – she was appointed Master Blender in 1997 – becoming the first female Master Blender in the world.

Production

All of the ingredients that go into making Appleton Estate rums are cultivated on the Estate itself – in St. Elizabeth, Nassau Valley. The Estate’s unique geology provides the distillery with a terroir that no other rum can claim – with over ten varieties of sugar cane cultivated on site. During fermentation, molasses – natural spring water – and a proprietary, cultured non-GMO yeast – are mixed together. The natural qualities of the yeast and the pure, limestone-filtered water are part of what gives Appleton Estate Jamaica Rum its unique character, taste and aroma – including its distinctive orange peel finishing note. The fermented wash is then slowly distilled in traditional small-batch 100% copper Forsyth pot stills and in column stills. Once the rums have been aged to perfection – each Appleton Estate expression is then created by Master Blender, Dr. Joy Spence. Joy selects and blends the aged pot still and column still rums to match the desired flavour profile of a given expression. After they are blended, the rums are set to rest, which allows them to marry into a spirit unlike any other. – and all of Appleton Estates rums are bottled in Jamaica – making the entire process 100% Jamaican from cane to cup.

Portfolio and Tasting Notes

Appleton Estate has a wide portfolio of spirits – each expression unique in its own way – but all rich with flavour and brand heritage.

Appleton Estate signature is a blend of pot and column still rums aged for an average of 4 years, with aromas of dried apricot, fresh peach and a subtle hint of sweet molasses.

Appleton Estate 8 year old reserve is crafted by Appleton Master Blender Dr.Joy Spence to commemorate the brand’s 250th anniversary. This blend of pot and column still rums are aged for a minimum of 8 years. It is Appleton Estate’s most versatile expression – revealing aromas of spicy fruit and oak, followed by hints of honey, vanilla, holiday spice and Appleton’s signature orange peel note.

Appleton Estate 12 year old rare casks are a blend of rare and handselected pot and column still rums –all of which have been aged for a minimum of 12 years. It reveals aromas of toasted oak, dried fruit and hazelnut – followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.

Appleton Estate 21 year old Nassau Valley Casks are a tribute to the Estate’s lush and fertile home. A blend of rare and hand-selected pot and column still rums are aged for a minimum of 21 years – gradually developing notes of deep vanilla, mellow orange peel, rich nutmeg, vibrant almond, warm coffee and cocoa – with a long and dry finish.

Key message on the product

When we speak about Appleton Estate, there are a few key points to keep in mind: Appleton Estate is authentic Jamaican rum made in the Nassau Valley since 1749 – a unique, lush, and fertile terrain in the heart of Jamaica. Through a meticulously managed ‘Cane to Cup’ approach – Appleton Estate own and manage every step in the production process – – from harvesting sugarcane in the valley – and sourcing spring water from the Estate – to meticulously managing each step in the fermentation, distillation and ageing processes. Due to Jamaica’s tropical climate – Appleton Estate’s rums age roughly three times faster than spirits in cooler climates – enriching its flavour quicker. Every barrel of rum is personally picked by Master Blender Joy Spence – the spirit industry’s first female Master Blender with over 35-years experience at Appleton Estate. Appleton Estate has over 270 years of expertise in the art of making rum – has been granted numerous prestigious awards – and remains an integral ingredient for bartenders around the world. Mai Tai anyone?

Born over 3 centuries ago, the Trois Rivières Plantation has become an integral part of Martinique’s historical heritage. Founded in 1660, the plantation is bordered by the Caribbean Sea and Atlantic Ocean – where the sun beats strong and the sugarcane stalks grow in clay soils that are rich in magnesium. From this truly unique terroir, Trois Rivières creates its crafted A.O.C rhum. In 1996, Trois Rivières obtained the “AOC” label – which means every single step of the production is highly regulated. The AOC board even samples the liquid at every single stage of production, to guarantee its quality. Trois Rivières is also unique thanks to its skilled cellar blender, Daniel Baudin – awarded ‘Best rum master distiller’ in 2019. As one of the most awarded agricole rhum brand in the world – with a collection of 250 awards in the last 5 years – Trois Rivières is a truly unique portfolio of spirits in the world rum.

Production

There are 2 methods of producing rum: The first and most common is molasses rum – produced by fermenting and distilling molasses, a byproduct of the sugar industry. The rums from Trois Rivières however, are mainly Agricole rhum – or pure cane rum – produced by fermenting and distilling pure & fresh sugarcane juice. Trois Rivières Cuvée de l’Océan has been developed solely from the juice of sugarcane raised on the waterfront of the sunny plot of Anse Trabaud – located in the extreme south of Martinique. This unique terroir – together with fermentation techniques specially designed by Trois Rivières’ Master Blender – gives the spirit its particular taste and aromatic style: It’s colour is crystal-clear. It has enticing notes of sugarcane flowers – with notes of bread and yeast coming forth after airing. Its taste is robust, rich, dense and amazingly mineral. Briny ocean flavours perfectly mingle with green notes of sugarcane. Trois Rivières Cuvée de l’Océan has a finish that is long, unique – and sure to stay with you long after you drink.

Shake hard – and then strain into a coupe glass – – and garnish with a lime coin Salute!

Mexico has a rich history of spirits – the most famous of which – is Tequila. Tequila is produced from 100% Blue Weber agave – hand harvested at an average of 5 years. After harvesting, the agave piñas are roasted to convert the plant starches into fermentable sugars. The freshly cooked agaves are then pressed – traditionally with a Tahona stone – to extract the juice that will be fermented. During the 3 day fermentation process, sugars are transformed into alcohol using strains of yeast that affect body, flavour, and aroma. Following distillation – the heads and tails of the distillate are cut off to preserve only the best of the liquid – resulting in the final Tequila. There are three main styles of Tequila: • Blanco Tequila is designated as un-aged tequila and is recognisable by its crystal-clear appearance. • Reposado Tequila is rested for at least two months in American oak barrels – and can be identified by the resulting rich-golden hue. • Añejo Tequila must be aged at least 12 months in American oak barrels – which imbue the spirit with a bright, reddish-gold hue. Tequila is enjoyed around the world – either on its own – or as the base ingredient to the most popular cocktail in modern history – the Margarita.

Mezcal

Mezcal is the only spirit on the planet that is born aged – as producers must wait years to harvest the raw material. Agave are hand harvested for Mezcal – and are commonly cooked in a traditional ground pit – in order to convert starches to fermentable sugars. Once the Agave is cooked – it must be crushed to extract the juice for fermentation – using methods ranging from hand mortar crushing to mechanical shredders. Fermentation vessels come in various sizes and materials – such as Pinewood or Oak vats – that impact the final taste of the product. The fermented wash is loaded – then heated with wood, gas or steam to start the evaporation process. A product is usually distilled twice in both pot and column still distillation processes. Additional processes that impact flavour may be employed during or after production. Processes such as barrel ageing – commonly used with Tequila – or adding fruits and herbs using a maceration technique – like with Pechuga style mezcal. The final result is that no two mezcals are the same. Each sip is a unique experience that honours the diverse varieties of agave – the traditions of the region – and the flavour of each place.

The Margarita Cocktail

Be it shaken, blended, frozen, fruity, bitter, or spicy – the Margarita is one of the most beloved cocktails around the world. The history of the Margarita has long been debated, and many people have laid claim to inventing the drink. The Margarita is a sour – a pre-Prohibition family of drinks made with strong, sweet, and sour elements. More specifically, it’s a daisy, which is a sour sweetened with a liqueur. During the U.S. Prohibition, people flocked to bars in Mexico to legally drink. It was only a matter of time before everyone was drinking and mixing with the local spirit, tequila, and the readily available fresh lime juice. While we can’t definitively say who first combined tequila, lime, and orange liqueur in a salt-rimmed glass, we do know that the popular daisy must have been ordered often by its Spanish name, Margarita. The Margarita has continued to evolve over the decades, with countless bars and bartenders developing their own creations. In the 1960s, the Blended Margarita grew in popularity – and in 1971 the newly invented frozen drink machine-made frozen service quick and easy. In the 1980s, bartenders in Texas began adding Grand Marnier to their Margaritas – either floated on top or served on the side, and called it the Cadillac or Top Shelf Margarita. Today we call it the Grand Margarita – A signature serve. The Margarita is the perfect canvas for innovation and experimentation, with the use of many base spirits, modifiers – as well as your own creativity – the possibilities are endless!

Montelobos is a mezcal born from the passions of several innovative individuals. Don Abel Lopez, an expert of artisanal mezcal craft initially came together with Dr. Iván Saldaña, a Biochemist specialising in the agave plant. Using sustainable farming practices, they created Montelobos Espadín – the most complex yet balanced mezcal on the market. In 2015 – Dr. Iván Saldaña then joined forces with Don Aaron Alva, a fifth-generation mezcalero – to explore the flavours of other agave varieties – as well as organic farming techniques for wild agave. The result was something special – Montelobos Tobalá. The Tobalá agave takes ten to fourteen years to reach full maturity – and in the past, could only be found in mountains that were very difficult to access. Compared to Espadín – its Tobalá’s pina is noticeably smaller at maturation – and it takes approximately 8 Tobala plants to match the yield of a single cultivated Espadin agave. Try both spirits and see where the taste of Montelobos mezcal takes you.

Production

Montelobos mezcal is produced using the same artisanal methods that have existed for centuries. 100% cultivated and certified organic agave are hand-harvested one by one – once the agave has reached its level of maturity. The piñas are then added to an underground pit filled with volcanic stone – and heated with wood . They are covered with spent fibres, topped with dirt – and roasted for approximately four-to-seven days (depending on the type of agave). For the Espadin, the cooked agave is then crushed using a traditional single Cantera stone, pulled by a mule. For the Tobala, the agave heart is cut into pieces by hand with a machete and then passed through the mechanical shredder mill. The agave is then fermented for five-to-seven days in open-air vats – utilising the ambient microorganisms of the environment to jumpstart the fermentation process. Finally, the mezcal is twice distilled in copper mills – using the pure heart of the distillate, discarding heads and tails. The result – a clean, crisp, and very balanced mezcal – ready to bottled and enjoyed around the world.

Portfolio and Tasting Notes

Unlike traditional mezcal, where smoke and wood aromas dominate.

Montelobos Espadín reveals fresh cut grass, wet soil, honey, and ash. It provides a balanced taste profile with a sophisticated integration of roasted agave, herbacity, and smoke.

Montelobos Tobalá is made from 100% Tobalá agave – and offers a unique experience with aromas of lime, green pepper, and pear. On the palate there are fruity citrus notes, fig confit, and fresh herbs.

Montelobos Ensamble is the perfect marriage of three exceptional agave strains : Papalote, Espadín and Tobalá. The taste of cooked and green agave is particularly striking here with notes of caramel, wet soil, and smoke.

Montelobos Pechuga Mezcal distills Espadín Mezcal a third time – using a turkey breast, local fruits and spices.

This unique distillation process reveals aromas of fruitcake, orange jam, and nutmeg – along with flavours of tropical fruit and maple syrup. Though differing in taste and flavour – all of Montelobos’ Portfolio is produced with the same artisanal methods that have been used to create mezcal for centuries. Explore the range and see where it takes you!

Key Message on the Product

Some key points to remember on Montelobos:

• Montelobos was born from the vision and passion of Dr. Iván Saldaña – a biochemist specialising in the agave plant.
• Iván’s scientific understanding – combined with the knowledge of the Master ‘Mezcaleros’ – enables Montelobos to highlight unique sensory experiences in every bottle.
• Montelobos utilises a full 50/50 partnership with the Maestro Mezcaleros and their families. This means the families own the name, mezcal and palenque – just as much as the brand do.  
• Montelobos is an Artisanal mezcal utilising copper pot stills heated by wood fire and distilled twice.
• Montelobos utilises sustainable cultivation practices in the farming of the Agave – and is certified organic in 3 countries: Mexico, Europe and the US.
• Montelobos utilises wild fermentation in the production of their mescals – using the ambient microorganisms of the environment to jumpstart the fermentation process.

Montelobos Tobalá is strictly produced in Puebla – and Montelobos Espadín is produced in Oaxaca – Ensuring that the culture and people of Mexico is inside every drop of liquid.

Espolòn’s Master Distiller – or Maestro Tequilero – Cirilo Oropeza, spent decades learning both the science of distillation and the art of tequila making. He dedicated himself to his dream of creating a superior tequila that could be accessible to everyone. In 1995 – he met a fellow Mexican entrepreneur who shared his ambition – and within a year they has built a new distillery 2000m above sea level in the highlands of Jalisco, Mexico. It was here that Cirilo’s passion was unleashed – combining his background in chemical engineering – with over 50 years of distilling experience. In 1998 – the very first bottles of Espolòn began shipping all over the world. Cirilo named his tequila for the spur of the iconic rooster – a historic symbol of strength, nobility, and national pride in Mexico. Created using a combination of traditional and modern techniques, Espolòn is hailed as a superior tequila – and is favoured by bartenders around the world.

Production

From cooking through to bottling – all steps of Espolòn’s production are housed in one facility – Casa San Nicolas in Arandas, Jalisco. Once harvested – the Agave are roasted – before being pressed using mechanical roller mills, to extract the juice that will be fermented. During the fermentation process, sugars are transformed into alcohol using a strain of yeast that affects body, flavour, and aroma. This process takes approximately between 70 and 80 hours. Next, the agave wort, or “mosto,” is heated to evaporate the alcohol, which is then condensed and collected. Distillation takes place twice, with the heads and tails cut off each time to preserve only the best of the liquid. Espolòn Reposado and Anejo age in American oak barrels – featuring a lighter No. 2 char – to impart more subtle caramel and vanilla notes and to let the distillate flavour shine. The spirit goes into the barrel at 42% ABV – with less water added before bottling – to ensure that when poured, Espolòn’s complex flavour arrives in a big way.

Portfolio and Tasting Notes

Espolòn Tequila Blanco is an un-aged tequila. It is clear – with a platinum cast – and has aromas of sweet agave, florals, tropical fruit, and lemon zest, with a hint of pepper. Espolòn Tequila Blanco has an elegant, clean finish that ends with a hint of spice – perfect for signature cocktails such as the the Espolòn Paloma and the Espolòn Margarita.

Espolòn Tequila Reposado is rested for at least two months in American oak barrels – which give it its rich, golden hue. It has a bold, round palate – medium-to-full-bodied flavour – with a taste of rich, roasted agave, sweet tropical fruit, vanilla, and brown spices, with a long spicy finish. Espolòn Tequila Reposado is best served neat or on the rocks – or in a light cocktail such as a Reposado Mule.

Espolòn Añejo Tequila is aged at least 12 months in American oak barrels – and finished in Wild Turkey bourbon barrels, which provide a beautifully bright, reddish-gold hue. This tequila has a complex aroma – a medium- to full-bodied, balanced taste – with subtle notes of caramel, vanilla, dried fruits, and chocolate. Espolòn Añejo Tequila can be enjoyed neat or on the rocks – or in a signature cocktail such as an Añejo Old Fashioned.

Key Message on the Product

Some key points to remember on Espolon Tequila:

• With over 50 years of expertise, visionary master distiller – the late Cirilo Oropeza – was responsible for bringing Espolòn Tequila to the world.
• Espolòn Tequila is a testament to Cirilo’s pioneering spirit and named after the spur of the rooster – a powerful symbol of Mexican pride.
• The rooster, Ramón, is the icon of Espolòn – and is featured on the label of every bottle.
• Espolòn is made in the highlands of the Jalisco region of Mexico – known to be the premier region for making Tequila.
• Only 100% Blue Weber Agave goes into the tequila – hand-harvested when the agave’s matured and the sugar content is perfect.
• The spirit is made from a blend of pot still and column still distillates – for a flavour that is bright and full, with notes of citrus and pepper. In summary – Espolòn Tequila is a tribute to Mexican culture – that pays homage to the true essence of the people and the land itself.

There are a number of gin categories to understand and explore – with individual distillation and production processes that make each of them unique. These include: Compounded Gin, Distilled Gin, Blended Gin, Plymouth, Old Tom and Sloe gin – Though, the most famous category of all – is London Dry Gin: This is obtained exclusively by the distillation of alcohol with juniper berries and other natural products. The addition of any other substance after distillation is forbidden, beyond neutral elements such as water and ethyl alcohol to dilute the result. In order to use the word ‘Dry’, the presence of sugar must be only 0.1% of the finished product – and must be of natural origin. Experiment with the different gin categories – and learn what works best for you.

Bulldog is a London Dry Gin produced in the United Kingdom – known for its smooth taste and drinkability. Its iconic bottle and contemporary look encapsulates the essence of the brand: as a game changer in the Gin category. Bulldog’s flavour has been crafted to defy convention – stepping away from the ordinary juniper taste and classic botanicals of regular Dry Gins. Instead, Bulldog has created a unique botanical proposition with layers of complexity – that has reinvented the classic London Dry Gin. The woody spice of cassia and orris root brings depth – while the earthy sweetness of almond and liquorice adds weight. With its bold attitude – Bulldog is a modern take on the traditional London dry gin – with the ambition to become one of the most talked about brands in the world.

Bulldog – Production and Tasting Notes

FIRST – Grain neutral spirit is infused with the all-natural flavours and aromas of Bulldog Gin’s 12 distinctive botanicals. This allows the botanicals to macerate in the spirit before distilling – to release their essential oils – and create vapour. The vapour passes through a condenser and is re-liquefied to produce an essence. The resulting essence is compounded further – before being broken down to the required strength for bottling – 40% ABV. Then – and only upon meeting the brands discerning flavour standards – can the product be labeled as Bulldog London Dry Gin. This much-loved flavour is a blend of botanicals from all over the world, such as: Oris from Italy – Liquorice from China – Almond from Spain – Cassia from Indo-China – And then – there are Bulldog’s Distinctive Botanicals: Dragon Eye – Lotus Leaf – White Poppy – and Lavender. These botanicals combine to give the liquid its unique, distinctive flavour – and the reason we can label it Bulldog London Dry Gin.