The week in pictures
SB‘s Melita Kiely headed over to 3 Olaf Street on Thursday for the exclusive unveiling of the Martini and Williams Formula One sponsorship deal announcement and a first look at the new Williams Martini Racing livery.
Sandy Mayo, Bacardi’s senior global category director of vermouth and sparkling wines, toasts Williams Martini Racing along with Model Jodie Kidd, TV presenter Jake Humphrey and the Williams F1 squad, including F1 drivers Felipe Massa and Valtteri Bottas.
This humorous set up was taken on Wednesday when team SB headed to East London to enjoy an array of delicious cocktails at the official launch night of Made in the Shade. The bar’s UFC cocktail comes complete with a set of wrestlers (don’t worry, nobody noticed!)
Diageo unveiled a new concept store for its Johnnie Walker Explorers Club collection at London Heathrow Airport this week, created to mirror the company’s London headquarters in the 1890s. The concept features a tasting bar for three bottles in the Johnnie Walker Explorers’ Club Collection: The Spice Road, The Gold Route and The Royal Route.
This week we announced the results of the Fruity Scotch round of The Wenneker Swizzle Masters 2014 virtual cocktail competition, and it was bartender Adriana Soley who stole the show with her drink, Barcelona 1992.
SB‘s Amy Hopkins headed over to Clapham’s gem of North Indian cuisine Zumbura to sample a few of the venue’s gastronomic delights – review coming to The Drinks Business soon.
Until the end of March, Pernod Ricard is inviting travellers to visit three out-of-store brand spaces, launched in Terminal 2 of Taiwan’s Taoyuan airport, and immerse themselves in The Glenlivet’s Scottish heritage.
On Thursday, we hopped over to Covent Garden’s Sticks ‘n’ Sushi to attend an insightful presentation by Suntory’s chief blender Shinji Fukuyo, who unveiled the group’s two latest no-age-statement whiskies: Yamazaki Distiller’s Reserve and Hakushu Distiller’s Reserve.
The presentation was of course accompanied by a tasting of the two new releases. The blends of the whiskies were broken down for guests, who were provided with three different whisky components of the finished product.
