In the pursuit of flavours, whether in the World’s Best Bars, Michelin Restaurants or the avid at-home cocktail maker, the wonderful world of fermented ingredients offers a rich & delicious look through the evolution of human tastes and ingenuity. 

The Campari Academy UK team was honoured to host Dr Johnny Drain at our London home to take a select group of bartenders, training managers and hospitality professionals through an immersive and thorough look at the why and how of implementing different fermentation models within their homes of hospitality. 

But, WHO is Dr Johnny Drain? 

Dr. Johnny Drain is a materials scientist turned food innovator, renowned for his expertise in fermentation and sustainability. With a PhD from Oxford, he applies scientific precision to the culinary world, crafting bold, sustainable flavours. Johnny has collaborated with some of the world’s most acclaimed bars and restaurants, including Lyaness in London, Native in Singapore, and the three-Michelin-starred Mirazur in France. He’s also worked with Noma’s Nordic Food Lab and top global drinks brands, pushing boundaries in food and beverage innovation. Through these partnerships, Johnny champions sustainable gastronomy, transforming waste into delicious, future-forward creations often via the power of fermentation. 

A question Tris and the team posed to Johnny is; Why do we Ferment? 

Fermentation is the lifeblood of flavour in the glass. Without fermentation, we’d have no wine, no beer, and no spirits. Shocker! No complexity, no depth. And probably no bars. For bartenders, fermentation is a gateway to innovation and turbo-charged taste, offering a toolkit to craft ingredients with unique flavour profiles, acidity, and funk that can elevate their drinks. Fermentation invites experimentation: house-made misos, lacto-fermented fruits, or the acetic punch of kombuchas and vinegars can add dynamism and complexity to a bar program, while allowing fascinating stories to be told around the ingredients used to make them. 

Through the session, Johnny and the Campari Academy team explored two Lacto-ferments, Blackening & the delicious world of Amazake. 

The celebrations brought together bartenders, hospitality professionals, trade media and influencers from across the UK with an event that demonstrated the cutting-edge docuseries, Perspectives, the brain-child of Campari Academy’s Creative Director, Monica Berg, along with snippets from our local Campari Academy team’s upcoming series of seminars and an amazing array of drinks from the team from the Artesian Bar inspired by our collaborative Artesian Atelier program.

The evening was overseen by Campari Academy UK’s Jono Mayes, who along with Monica explored the first three episodes of Perspectives to a captive audience to understand the topics of Community & Culture, Design & Technology and Raw Materials and Flavour.

Down in our state-of-the-art Campari Academy space, our team took some lucky participants through aspects of our 2023 seminar program; making these individuals the first to experience what being in a Campari Academy UK session is truly about.

Loris Contro (Italian Icons Ambassador – UK) started off his introduction to The Art of Hospitality with the phrase; “The art of hospitality as we know it is dead”, a direct yet honest understanding of the current hospitality crisis not just enveloping the UK, but the rest of the world.

“The art of hospitality as we know it is dead”

Loris Contro

The Art of Hospitality is Loris’ love-letter to the industry, but he is not the only one wanting it to succeed, with our esteemed collaborators Ago Perrone & Giorgio Bargiani of The Connaught Hotel (#8 50 Best Bars 2022), Art of Hospitality will deliver on the three key pillars of Authenticity, Teamwork & Empathy to inspire and equip the future leaders of our industry.

The Story of Spirits was brought to life by Chris Dennis (Rum & Whiskies Ambassador – UK) which is a series of seminars that is challenging the norms of how spirits, history, drinks and culture are communicated from a perspective that looks outside the bartender universe.

Chris is working with esteemed writers Matt Parker & Reid Mitenbuler to bring a new way of connecting the people and cultural journey of a spirit with bartenders, allowing for these stories that could be lost in the hallways of history to be told by bartenders for years to come.

To finish off the night, we had UK Prestige Ambassador Tristram Lilburne-Fini bring an immersive experience to life from the Drink Hacking Series.

Drink Hacking is a series dedicated to uncovering how experiences can be shaped through our Senses, with Techniques and Approaches within the bar world that brings science into the hospitality art form.

We want to thank every person that attended the event and the team are excited to welcome you into your Campari Academy space in the near future.

In this edition we explore Campari and how the story of its history and unmistakable flavour have influenced Aperitivo through the decades.

This is why we love our jobs! Working with inspirational people who bring different experience and perspectives to our guests.

Camparino in Galleria is situated in Milan’s Piaza del Duomo and boasts a terrace with one of the most spectacular views you could ever want to accompany your Negroni.

Our wonderful hosts for the day were Lab22. This bar should need little in the way of introduction, especially given their list of awards in recent years. Named at Number 1 in the Top 50 Cocktail Bars in the UK for 2022 and at the Worlds 50 Best 2021 their cocktail menu ‘Theories & Frontiers’ was named best in the world. Remarkable achievements, delicious cocktails and amazing hospitality all round.

The team from the Camparino took us through the history of this iconic bar from it’s opening over 100 years ago in 1915 right up the modern day where it now sits at 27 in the list of the Worlds 50 Best bars. We were treated to a menu of Campari Spritz’s, Shakeratos and a wave of inspired delicious Negroni twists.

In the evening the Mattia Capezzuoli and Francesco De Cristafaro from the Camparino stepped behind the bar to serve up bespoke creations and Milanese classics until the early hours.

Hosted by Loris Contro, Campari Academy UK Brand Ambassador and joined by Giorgio Bargiani – Assistant Director of Mixology at The Connaught Bar and Global Advocate for 1757 Vermouth Di Torino.

Taking place at Amaro, an elevated neighborhood cocktail bar launched by Head Mixologist Elon Soddu (formerly of The Savoy) in Kensington, London. Gathering a stellar team of five-star hotel professionals, AMARO brings the hospitality and mixology standards of a luxury establishment to the intimate premises of a 38-seat independent bar.

This edition of Aperitivo Heroes explored one of Italy’s most important period for our industry, The Café Culture in Turin, how its most famous produce came to fame and why bittersweet flavours have become part of the backbone of some of the most timeless classic cocktails.

This was a journey through the history and flavours that shaped the food and drinks we love today. Skillfully guided by Giorgio who is a driving force behind one of, if not the most awarded bars in history and our very own Italian icon Loris Contro.

Giorgio and the AMARO team created a tailor-made drinks offering that showcased quintessential Italian flavours.

Each Artesian Atelier event will see a leading bar team from the global cocktail scene, alongside additional participants from London’s best bars, invited to take part in a private workshop in The Langham’s state-of-the-art cookery school, Sauce by The Langham. Given a selected topic and ingredients, the teams will experiment and create together, documenting the process to share the session’s outcomes and learnings with the wider bar community on their digital platforms. The following day, a guest shift will take place in Artesian, with a menu showcasing the cocktail creation designed collaboratively between Artesian and the visiting bar, available to guests for one day only.

The first Artesian Atelier took place on 17 and 18 July, in collaboration with Barcelona’s Paradiso, ranked no. 3 in The World’s 50 Best Bars 2021, and with the support of Campari Group UK. The Artesian team led by Giulia Cuccurullo and the Paradiso team led by Giacomo Giannotti ran a workshop on Sunday 17 July, with the input of just a handful of London’s other leading bartenders. On Monday 18 July, a limited-edition menu was presented to the public in Artesian, featuring two cocktails from the latest Paradiso menu, two cocktails from Artesian’s recently launched Duality menu, and one unique creation that was developed during the previous day’s workshop.

The first drinks created and showcased from Atelier used Wild Turkey 101 with almond, pine and fig leaf. We will go into more detail on how this was created in a separate post coming next week.

On the launch of Artesian Atelier, Giulia Cuccurullo, Head Bartender at Artesian, commented: “Innovation and collaboration are at the heart of everything we do at Artesian, and the Atelier programme is the perfect opportunity to champion and advance these values with our friends from both the London and the international bar scene. The creative process will be the subject of the first Artesian Atelier workshop, and there is no bar more suited to exploring this theme with than Paradiso. When working together with inspiring minds from around the world, the opportunities to learn and grow as a community are endless and we cannot wait to see what the outcomes of the Artesian Atelier programme will be.”

Jono Mayes, National Trade & Bartender Advocacy Manager for Campari Group UK added: “In partnering with Artesian Atelier, Campari Group UK hopes to bring together individuals at the leading edge of the industry, to share in the journey of creating new drinks and drinking experiences. Connecting thought leaders from different cultures and perspectives is very much a shared goal – one that seeks to explore new ideas, to inspire bartenders and consumers alike. This is the start of an exciting new chapter in our relationship with the UK bartender community, and we’re excited for what is still to come.”

The Wild Turkey brand has been around for 80 years – and has now become one of the ‘legacy’ Bourbon distilleries of Kentucky. Bourbon has been made on The Wild Turkey Hill since the 1860s – but for the better part of the last seven decades – the distillery has been run by the Russell Family. Jimmy Russell began his journey with Wild Turkey back in 1954 – and remains one of the brand’s Master Distillers. Jimmy himself is the reason Wild Turkey has retained a traditional style of bourbon – utilising practices dating back to before prohibition.   His son, Eddie Russell, started back in 1981 – and in 2015 – he became co-master distiller with his father. Today – Jimmy and Eddie stay true to their values – and traditional methods – by continuing to craft an incredible portfolio of Bourbon and Rye whiskies up on Wild Turkey Hill.

Production

Wild Turkey focuses on traditional methods to produce their whiskies. They are a one-distillery operation – which means that every drop of Wild Turkey around the world comes from the same place. Its production starts with non-GMO corn, rye and barley cooked together with Kentucky limestone water – and then fermented with Wild Turkey’s proprietary yeast strain. After fermentation, the liquid travels over to the stills for distillation. Uniquely – Wild Turkey distill and barrel their whiskies at a lower proof than the legal maximum, to add less water and retain more flavour. From there – the resultant spirit is left to mature in char American white oak barrels. This is where Wild Turkey gets its sweet and spicy flavour – as well as its deep auburn colour. Batch size, barrel selection, age and bottle-proof are some of the ways Wild Turkey create their different expressions – – though ultimately, it all comes down to the expert palate and years of experience that master distillers Jimmy and Eddie Russell bring to every bottle.

Portfolio & Tasting Notes

Wild Turkey’s portfolio showcases a range of different expressions

Wild Turkey Straight Bourbon is 81 proof and aged at least 5 years. It has a distinct sweetness, with notes of vanilla, pear and sweet oak.

Wild Turkey 101 Bourbon is aged 6 to 8 years and at 101 proof – offering a richer flavour and spice. Caramel, cinnamon and notes of orange peel linger on the palate long after you take a sip.

Wild Turkey 101 Rye is aged at least 5 years and is a great example of a balanced rye whiskey. It’s flavour has plenty of herbal rye spice followed by sweetness on the finish.

Rare Breed Bourbon was one of the first barrel proof bourbons on the market and is bottled at 116.8 proof. It combines 6, 8 and 12-year-old barrels of bourbon to create a unique and robust flavour profile.

Rare Breed Rye is also barrel proof and delivers tons of flavour. It combines 4, 6, and 8-year-old rye barrels. At 112.2 proof it has great baking spice and notes of pepper.

Finally – Kentucky Spirit Single Barrel Bourbon is bottled one barrel at a time. The barrels are selected after ageing at least 8-years – and are bottled at 101 proof. Each barrel is unique, but you can expect notes of toffee, almond and berries So explore with Wild Turkey’s portfolio behind your bar, and enjoy!

Key Message on the Product

The Wild Turkey distillery has a long, rich history – and the brand’s father-son master distiller duo have been working in the bourbon business for over 100 years combined. They use all non-GMO corn, rye, and barley malt in their two mash bills – which make up all bourbons and ryes, respectively. They also use a proprietary yeast strain – and after fermentation – distill and barrel the whiskies at a lower proof than the legal maximum to retain more flavour and add less water.   No. 4 char barrels give the whiskies extra depth of flavour and that deep auburn colour. Despite the economic pressure bourbon makers faced for several decades, when the spirit was not as popular as it once was, or is today – the Russell’s have never edited or compromised their process – or their recipe – remaining true to their values and traditional practices.

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!

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.

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!

SKYY was born in San Francisco in 1992 by an inventor who was driven to create the ultimate vodka martini. He sought to create a better vodka with fewer impurities – and created a proprietary distillation process to do so. He named it after the clear blue San Francisco sky – and put in it in the now iconic blue bottle – the first of its kind. As a true forward-thinking brand with authentic San Franciscan values – SKYY Vodka has surfaced alongside its city in standing for progress through diversity. It was the first spirits company to feature a same-sex female couple in its advertising – and has been actively involved in LGBTQ+ causes from its inception. As a brand guided by innovation – SKYY began exploring naturally occurring elements found in the coastal waters surrounding San Francisco – in order to discover the unique quality that minerals could bring to vodka. As a result, SKYY began enriching the water in their liquid with Pacific minerals to add subtle salinity and minerality – another unique characteristic that embeds the San Francisco Bay Area DNA in every bottle of SKYY.

Production

SKYY is made from 100% American grain – using Corn sourced within a 100-mile radius of the distillery. The grain is milled, mashed, and then fermented using a low congener yeast. The 6% ABV beer is then ready for distillation. SKYY uses a quadruple column distillation process to achieve SKYYgrade distillate – with less than 2.4 parts per million of total congeners. After distillation is complete the new spirit is brought to near bottling strength, with the water used in the dilution of SKYY Vodka undergoing through a purification and mineralization treatment. Key minerals, Calcium, Magnesium, Sodium and Potassium, all sourced from the San Francisco Bay Area are added to the water – with each individual mineral chosen to have a specific impact on the flavour, texture and mouthfeel of the vodka. The new vodka is then triple filtered – First through activated charcoal – then California limestone – and finally, through diatomaceous earth. After filtration, the vodka is diluted to its final bottling strength of 40% ABV. The resultant SKYY Vodka is then, and only then, ready to to go into its iconic blue bottle.

Portfolio and Tasting Notes

SKYY Vodka is made with water enriched with local Pacific minerals from the San Francisco Bay – quadruple distilled – then filtered through California limestone for a clean, fresh taste and subtle minerality – designed to add character to a cocktail experience. – It’s the perfect Vodka for a better tasting Vodka & Soda. SKYY’s aroma is fresh and clean – with a faint hint of fruit and toasted grain. Its taste is also clean and smooth – with a subtle salinity and minerality on the palate. The Skyy Infusions range – launched in 2008 – is a unique, 100% allnatural infused experience made with premium SKYY Vodka and succulent real fruit. It begins with real fruit – using only natural aromas, extracts, essences and/or juices during the production process. The infusion is then meticulously filtered to achieve a premium quality – leaving a clear finish, smooth tasting and natural flavour-infused vodka. – and the pure taste of the fresh fruit flavours in SKYY Infusions comes alive best when mixed with soda. Cheers!

Key Message on the Product

Some key points to remember when it comes to SKYY Vodka:

• SKYY is made with water enriched by minerals – including Pacific minerals from the San Francisco Bay Area – intended to enhance the mouthfeel and fresh taste of a Vodka & Soda. Minerals include Calcium, Magnesium, Sodium and Potassium.
• SKYY is made using proprietary distillation parameters within a 4- column distillation process – extracting congeners to levels barely detectable by even the most sensitive testing methods. The result is a SKYY-Grade quality liquid – intended to yield a clean and smooth vodka.
• SKYY is filtered through California limestone – with the intention of reinforcing structure, freshness and minerality.
• SKYY Infusions are made with real fruit flavours – using only natural aromas, extracts, essences, and/or juices.
• And finally – SKYY vodka is embedded with the San Francisco Bay Area DNA in every bottle.

Vodka is one of the most popular global spirits – and is produced all over the world. Since there is so much variety possible when it comes to vodka – most producers tend to highlight their source materials, distillation style, and filtration methods in order to differentiate themselves. Vodka can be made from any fermentable sugar source – but is traditionally sourced from cereal grains like corn, rye, and winter wheat. It is commonly made in a column still – and most producers distill more than once, as the goal is a clean distillate – free of most congeners. Laws about vodka production vary around the world. For example, in the U.S, vodka must be distilled above 95% ABV and then water must be added to reduce the proof no lower than 40% ABV – however, in the EU that limit is 37.5%. Vodka can also be filtered through any material that cleans impurities including limestone, diatomaceous earth, carbon, quartz, sand, paper, charcoal, and cellulose – among many other things. The possibilities are endless!