Bombay Sapphire Sunset
Bombay Sapphire has added to its Special Edition series with a gin designed to cocktail creativity. Sunset is ‘inspired by the mellow heat and orange glow of the setting sun’ and combines the signature flavour of the Bombay Sapphire’s 10 botanicals with an addition of golden turmeric, Indian white cardamom, and Spanish mandarin. The gin has a slightly higher abv of 43% that the distiller says allows for a heightened concentration of spices and can be used to make drinks such as the Sunset Negroni or served with tonic and a slice of orange. Sunset is the second release in the brand’s Special Editions range and follows the launch of its English Estate expression in 2019.
Allpress launches cold brew range
Allpress Espresso has launched a range of cold coffee for wholesale, including coffee shots and a canned coffee. Brewed with its classic blend The Good Brew, the products are described as ‘offering a unique and consistent solution for perfectly brewed, quality tasting cold coffee’. Allpress Coffee Shots is an espresso-strength concentrate suitable for drinks including iced lattes, espresso martinis and smoothies and can also be used to flavour cakes and desserts. Each 500ml bottle contains 20 shots with each being the equivalent strength of a double espresso. Allpress says it uses a non-immersion brewing system to unlock the full potential of the coffee bean ‘in a way that espresso, pour over and cold brewing techniques cannot’. The 250ml cans are made using only coffee and water, with no added sugar or flavourings.
Pythouse Kitchen Garden enters non-alcoholic market
The team behind the Pythouse Kitchen Garden restaurant in Wiltshire has launched a shrub infusion conceived as a non-alcoholic alternative for G&Ts and alcoholic aperitifs. The base of Sprigster is made from a mash - typically a mixture of ingredients that is hot-steeped, fermented and distilled. Sprigster is created using the same process but is not fermented or distilled. Instead, the mash is infused for three weeks, allowing the botanicals to marry together. Vinegar is used to extract the flavour botanicals, creating a mash of herbaceous tannins and a complex flavour profile. Made with home-grown hops for dryness, rhubarb for tang, ginger for heat and fennel seeds for a hint of anise, the addition of an English Discovery apple reduction completes this modern interpretation of an old English shrub, which apparently originated in the South West.
Voodoo Ranger enters the on trade
American craft beer brand Voodoo Ranger is launching its UK exclusive Hazy IPA into the on-trade from this month in time for the easing of lockdown restrictions. The new Belgian-style beer has tropical aromas and fruit flavours through its use of Mosaic and Amarillo hops and packs a 5.3% abv. Described as America's fastest growing craft beer brand, Voodoo Ranger has so far only been available to buy in cans directly through the company’s website, but will soon be available on tap as well as in cans. The brand has already secured listings in 14 venues owned by London-based pub and bar group Barworks with more listings expected to follow.
Adnams/Thornbridge combine for Nevermore
Adnams has launched the first beer in its 2021 series of collaborative brews that champion sustainability. The Southwold brewery has teamed up with Thornbridge Brewery to create Nevermore, an India Porter brewed with British hops and locally grown grains. The India Porter is inspired by Adnams 4.5% abv Ghost Ship and Thornbridge’s 6.6% Wild Raven but reimagined with British hops. Nevermore has the medium-bodied mouthfeel that you’d expect from a porter, toasted coffee notes, but also has more thirst-quenching pineapple, grapefruit, and resinous pine flavours. “Our focus of sustainability for Nevermore is very simple; use what we need and ‘never more’. Championing British hops and local grain is integral to this, not only because it reduces food miles, but it continues Adnams’ tradition of supporting local businesses wherever possible,” says Adnams head brewer Fergus Fitzgerald. “People tend to think of big flavoured American or New Zealand hops are needed to make exciting craft beers, but the range of flavours and aromas you can create using different varieties of British hops is incredible.”
Cognac cask-finished whisky from Glenfiddich
Glenfiddich has added a new whisky to its The Grand Series that blends the spirits traditions of Scotland and France. The 26-year-old Grande Couronne is matured in American and European oak casks at the Glenfiddich Distillery in Dufftown before being finished for up to two years in Cognac casks. “Grande Couronne is the only Glenfiddich single malt that has matured in American and European oak casks and finished in rare French Cognac casks,” says Glenfiddich malt master Brian Kinsman. “The length of the finish is highly unusual and adds extra layers of sweet toasted oak and velvety aromas of café crème, brown sugar and soft spice.” The Glenfiddich Grand Series is billed as a ‘disruptive’ series of single malts and also includes Glenfiddich Grand Cru and Glenfiddich Gran Reserva.
Lanson’s Wimbledon edition champagne
Champagne house Lanson has launched a brace of limited-edition bottles to coincide with Wimbledon. Clad in Wimbledon and Lanson-branded polo shirts, the Le Black Label Wimbledon 2021 Edition and Le Rosé Wimbledon 2021 Edition celebrate the fact that Lanson has been the official Champagne supplier to the world-famous tennis tournament for more than a quarter of a century. As well as looking rather natty, the polo shirts keep the champagne cool for at least two hours. The Black Label Brut is made up of 50% Pinot Noir, 35% Chardonnay and 15% Pinot Noir and is fruity on the nose and light on the palate with hints of toasted bread, while Le Rosé is 53% Pinot Noir, 32% Chardonnay and 15% Pinot Meunier with aromas of rose and berries.
Honest Brew and Northern Monk collab
HonestBrew has collaborated with Northern Monk Brewery to release a fruity pale ale in time for the lifting of al fresco drinking restrictions. Called Field Days, the 5% abv fruit-first beer is a pineapple and mango pale ale and is available in 440ml cans.
Picpoul goes premium
Ormarine, a leading producer of AOP Picpoul de Pinet in the Languedoc, is launching a more premium expression called Acaciae. Made with grapes from 15 year old vines, the wine is aged in Acacia barrels for four months and presented in a distinctive, shorter, clear glass bottle in an effort to distinguish it from other Picpoul de Pinets, which are typically everyday wines that aren’t intended to age. Only 3,000 bottles will be produced. “My 22 years’ experience of wine making in the Languedoc has given me a rich vision of the region’s potential and the opportunities to make a wine of this calibre. I’m proud of what we have achieved with Ormarine,” says winemaker Iain Munson MW. “Acacia wood accentuates all the aromatic qualities of Picpoul and does not dominate the natural expression of the grape and its special terroir.”
A vintage year for Sandford Orchards cider
Devon-based Sandford Orchards has released a collection of three vintage ciders as well as a limited-edition Prosecco-style cider made from the dessert apple Katja. The three strong ciders start at 6.7% abv and rise to 8.4% abv in strength and are Apple & Oak, a 6.7% dry vintage cider aged in new oak barrels; Sandford Reserve, a 7.4% ‘exhibition’ cider made from the pick of the 2019 crop and matured in large wine casks; and the punchy The General, a 8.4% vat-aged Cider which is described as the Imperial Stout of the range. Each comes in 500ml bottles apart from the 8% abv prosecco-style Katja, which comes in a 750ml bottle and which has a lightness in the style of the sparkling Italian drink.
Sharpham Sparkling wine
Award-wining south Devon winery Sandridge Barton has launched a limited edition Sharpham Summer Sparkling Wine. Made from a blend of estate grown Dornfelder and Pinot Noir red grapes from the 2011 and 2012 vintages, Sharpham Summer Sparkling is a lost batch that was rediscovered while moving to the company’s new winery at Sandridge Barton in 2020. It is described as being ‘soft and spritzy with fruit salad, peach yogurt and strawberry characteristics’ and has a price tag of £19.
One-Eyed Rebel rum
The Spirit of Manchester Distillery has branched out into the rum category with what it describes as a premium spiced expression at an accessible price. The producer of Manchester Gin and Manchester Spirit Vodka has blended ginger spice and cassia to make what it says is an ‘instantly recognisable botanical rum’. “We’ve always loved rum; it’s our second favourite spirit and we’ve been working non-stop for the last year to use everything we’ve learnt in gin distillation to create the perfect spiced rum,” says Spirit of Manchester Master Distiller Seb Heeley. One-Eyed Rebel is 40% abv and has a price tag of £28.
New turmeric cordial
A cordial made with turmeric has been added to Thorncroft Cordials’ range in what it claims is a first for the UK. The cordial is made with pressed turmeric juice rather than turmeric powder which brand owner James White Drinks says gives it a lively refreshing taste and an attractive golden colour. “We have been pressing turmeric juice for our Zinger range for many years. Making a cordial from this juice seemed obvious – especially as it has proved so popular for its delicious taste as much as for its well documented health attributes,” says managing director Lawrence Mallinson. The company has also re-launched its reduced sugar cordial range, which includes Wild Elderflower, Pink Ginger, Wild Nettle and Rosehip. All are available in 33cl bottles with each cordial making over three litres per bottle.
Liberation Cocktails on tap
Liberation Cocktails has launched on-tap cocktails for high volume bars and for those looking to introduce a less labour-intensive cocktail offer. Available as a mobile tap wall it can be placed in various locations and used as a standalone self-serve or an additional back-bar service point. Kegs and dispense equipment sit behind the wall and its modular system allows additional units to be attached. The range of Liberation Cocktails available includes Aperol spritz, espresso martini, pisco sour and porn star martini with a strength range of between 8.2% and 10% abv.
Highland Park 50-year old
Highland Park has released only is third 50-year old whisky in its 223-year history. The new whisky is created using a traditional solera system - best known as a method of maturing Sherry - which takes a small quantity of the whisky produced from a previous batch and marries it together with the new whisky. It has been selected from nine refill casks, originally laid down in 1968, married together in 2008 then re-racked into a handful of first-fill sherry seasoned oak casks. Then, after a further 12 years of maturation, one of these casks was selected and married with a small quantity of the whisky from the last 50-year old released by the distillery. Only 274 bottles of the single malt have been released.
Haigh Club Mediterranean Orange
Diageo has added an orange expression to its David Beckham-fronted accessible whisky brand Haig Club. Haig Club Mediterranean Orange has been specifically developed to appeal to the growing early evening and ‘aperitivo’ occasion for both whisky and non-whisky drinkers and is designed to be made into a mixed drink. At just 35% abv it is positioned as an accessible option for novice whisky drinkers and is recommended to be served with Fever Tree lemonade over ice and a slice of orange.