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.

Hero Cocktail

The Daiquiri is a global favorite – and perfect cocktail to taste the complexity of white rum. Fill a shaker with plenty of ice – and add:

6cl of Trois Rivières Cuvee de L’Ocean

2cl Fresh Lime Juice

1.5cl of cane sugar syrup.

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

The post Trois Rivieres – A unique portfolio of rum spirits appeared first on Campari Academy.

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.

The post Discover Montelobos mezcal – the sustainable agave spirit appeared first on Campari Academy.

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.

Hero cocktail – Paloma

Though its true origin is contested – the one fact that we can be sure of – is that the Paloma is a global icon. The signature cocktail perfectly showcases the utility of Espolòn Tequila and is guaranteed to hold fast as a mainstay in bars for decades to come. Start with a collins glass – fill with ice – and add:

• 2 Parts Espolòn® Tequila Blanco
• 0.25 Part Fresh Lime Juice
• Pinch of Salt And top with grapefruit soda. Gently stir with straw and garnish with Grapefruit ribbon. Cheers!

The post Espolòn tequila and the art of tequila production appeared first on Campari Academy.

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!

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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.

Hero Cocktail – The Skyy & Soda

The SKYY and soda is the brand’s signature serve. It’s unique characteristics release a fresh citrus flavour from the grapefruit garnish, perfectly counterbalancing its bitterness, resulting in a smooth and fresh taste experience. Fill a highball glass with cubed ice. Add 1 ½ parts of SKYY Vodka. Top with soda water. Squeeze the grapefruit peel over the top and add to the cocktail as garnish. And serve – Cheers!

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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!

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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?

Hero cocktail – Mai Tai

The Mai Tai is a popular classic cocktail – but when combined with Appleton Estate’s 8 Year Reserve Blend – this ordinary drink is transformed into something truly extraordinary. Start with…

• 2 parts of Appleton Estate 8 YO
• 0.5 parts fresh lime juice
• 0.5 parts Orange Curaçao
• 0.5 parts orgeat (almond syrup)

Combine all ingredients in a shaker filled with ice. Shake until chilled and pour into a double old fashioned glass. Garnish with lime shell and mint sprig. Cheers!

The post A complete guide to Appleton Estate rum appeared first on Campari Academy.

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.

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In 1840 – brothers John and James Grant sought Scotland’s perfect location for whisky making in the heart of the Speyside region. With an abundance of quality two-row Scottish barley – they built their distillery on the banks of the Back Burn, a tributary of the River Spey – and source of pure, mineral rich water. Founding the northern railroad through the Spey valley, they were able to easily transport essential supplies and build the foundations of what became a legendary name in the Scotch whiskey industry. In 1872, the famously charismatic and innovative James “The Major” Grant, inherited the distillery from his father and uncle, and set out of his search for Whiskey perfection. He became one of the first distillers to use water cooling purifiers, together with tall, slender pot stills of his own design for an elegant spirit character. Today Master Distiller Dennis Malcolm, is guardian of The Major’s legacy. He has followed the footsteps of his father and grandfather before – and was even born on the distillery grounds. He still lives there today, and is still using those same techniques as The Major did, back in 1873.

Production

Master Distiller Dennis Malcolm OBE is the longest serving distiller in Scotland. He keeps The Glen Grant’s tradition alive by crafting whisky in the exact same way as it was in 1873. Old fashioned wooden fermenters, made from Oregon pine, are still used to allow more flavour to develop – instead of modern stainless steel now commonly used in the industry. Once filled, casks and barrels age silently in traditional stone dunnage warehouses rather than the modern concrete warehouses commonly used in Scotland these days. Dunnage warehouses are made from stone and create a constantly cool and consistent temperature and humidity all year round – making ideal conditions for a slow pace of interaction with the oak all year round To further certify the quality – from barley milling to bottling – every drop of The Glen Grant is produced on the distillery grounds – using the pristine mineral rich Back Burn water. The Glen Grant is one of the only distilleries in Speyside to bottle every drop of spirit on site – giving the benefit of full control over all aspects of quality. Such is the legacy of Glen Grant – that the new bottling hall was officially opened by his Royal Highness Prince Charles, Prince of Wales in 2013.

Portfolio and Tasting Notes

Glen Grant has an extensive portfolio of incredible spirits:

The Arboralis has a floral, fruity nose – with hints of lemon citrus, the palette reveals oak notes, butterscotch and touch of spice

The 10 Years Old is the flagship expression of the Glen Grant range – and has aromas of sweet pastry, pear, vanilla – and is rich on the palette with orchard fruits, malt notes, with a long lingering finish.

The 12 Years Old has complex aromas of fruit, nuts, malt notes and vanilla – with lingering caramel and slight spice notes on the palette

The 15 Years Old is aged in first fill ex-bourbon barrels and is non-chill filtered. The aroma reveals a bouquet of ripe apples, vanilla and toffee notes elevate in the glass.

The 18 Years Old is a classic sipping malt whisky glorious layers of barley sugar and butter scotch that linger long on the palette.

Explore the full Glen Grant portfolio – and discover its full, rich history

Key Message on the Product

A few key points on The Glen Grant, to keep in mind. “Elegance engineered by nature” is the essence of The Glen Grant – a Victorian distillery with a history of ingenuity and innovation. Master Distiller Dennis Malcolm is the longest serving distiller in Scotland – following in the footsteps of his father and grandfather. Traditional methods of production remain integral, such as using local Scottish ingredients, wooden fermenters, and stone dunnage warehouses. Ex-bourbon and sherry casks age the entry level expressions, such as: Arboralis, 10 year old and 12 year old. Every drop of The Glen Grant is processed – and bottled on site by local people. The Glen Grant is an ultra-premium brand – scoring consistently high awards across the range at the world’s most prestigious judging competitions.

Hero Cocktail

The Highball, also known as a “Scotch and Soda” – is a long refreshing mixed drink that works very well with Glen Grant – owing to its top fruity and malty aroma. Start with… A tall chilled glass – and fill with ice cubes. Pour over 60ml of The Glen Grant Add carbonated water to top of glass And garnish with citrus peel Enjoy!

The post Get to know Glen Grant’s extensive whiskey portfolio appeared first on Campari Academy.

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.

Hero Cocktail: Bold Fashioned

The BOLD Fashioned is what you get when you take the timeless OldFashioned cocktail and make it with the classic BOLD flavour of Wild Turkey 101 bourbon. Start with…

• 2 dashes of Aromatic bitters.
• Then add ¼ part simple syrup.
• Followed by 2 parts of the classic BOLD Wild Turkey 101 bourbon.
• Now you are ready to add your ice.

Use good quality ice so your BOLD Fashioned stays nice and cold. • Lastly, express the oils and garnish with an orange peel. Cheers!

The post Discover Wild Turkey, the bourbon from Wild Turkey Hill appeared first on Campari Academy.

The art of distillation was first brought to Kentucky in the 18th century. The state has now become the heart of Bourbon making in the US – producing 95% of the total category. In fact – there are 2 barrels of bourbon being aged for every person living in Kentucky! Bourbon is one of the most heavily regulated spirits in the world. The law states it must be produced in the U.S. – at no more than 80% ABV – from a fermented mash of no less than 51% corn – and stored at no more than 62.5% ABV. Though Bourbon itself does not have a minimum age requirement – to be classified as a ‘Straight Bourbon’, it must be aged in new charred oak containers for at least two years. After it has been aged you cannot add anything to bourbon – except water – and it cannot be bottled below 40% ABV. This strict regulation and production process ensures the quality of Bourbon – and is a key reason that it’s best served neat.

Rye

Rye Whiskey is often considered ‘America’s First Whiskey’ – distilled in the U.S. as early as the 1640s. Rye – being the most winter hardy grain – thrived in the cold climates of the northeast – and naturally became the grain of choice for distillers. Nowadays – Rye Whiskey follows the same standards as Bourbon – In the U.S, the law states it must be produced at no more than 80% ABV – from a fermented mash of no less than 51% corn – and stored at no more than 62.5% ABV. Though Rye itself does not have a minimum age requirement – to be classified as Straight Rye, it must be aged in new charred oak containers for at least two years. After it has been aged you cannot add anything to Rye – except water – and it cannot be bottled below 40% ABV. Rye can be enjoyed neat or on the rocks – but is also fantastic in classic cocktails such as the Vieux Carré, the Sazerac – and the Manhattan.

Scotch

Scotland is by far the largest producer of whiskey in the world – in fact, for each person living in Scotland there are 8 barrels of maturing whiskey. Distillation was introduced to Scotland by Celtic monks – with the first evidence dating back to 1494 – when Friar John Cor was ordered to produce the alluring liquid for the King of Scotland Together, Single Malt and Blended Scotch account for almost all the whiskey produced in Scotland. The other categories – Blended Malt, Single Grain and Blended Grain – make up less than 1% of production combined.

• As the name suggests, Single Malt whisky is produced at a single distillery – made from water and malted barley.
• Blended whisky on the other hand is a blend of one or more Single Malt Scotches – with one or more Grain Scotland is widely regarded as the home of Whiskey and its history is rooted in Scottish culture – and even the word ‘Whiskey’ derives from the Gaelic ‘uisge beatha’ – meaning “water of life’. As they say in Scotland – Slàinte Mhath! NOTE: Slàinte Mhath is a scottish way of saying ‘Cheers!’ And is pronounced “slan-ge-var”.

Other Key World Whiskeys

Whiskey is produced in many countries around the world – – and different regions may vary in their use of raw ingredients, distillation styles, and maturation methods. Canadian whiskey Most Canadian whiskies are blended multi-grain whiskies containing a large percentage of corn – and are typically light and smooth compared to other whisky styles. Irish whiskey Irish whiskey must be distilled within the borders of the island – and the spirit must be aged for at least three years in oak casks. Japanese whisky Though Japanese whiskey uses local ingredients – it follows the same rules as Scotch whiskey – producing both single malt and blended Scotch. Though Scotland is synonymous with the spirit – and often the first place that people will think of – – It’s always worth remembering that other nations also have long, proud traditions of whisky-making too.

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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.

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