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The week in pictures

Craft gin distiller Warner Edwards has announced plans to distill on site at this year’s food and music festival, Big Feastival.

The Northamptonshire-based distiller will travel to Big Feastival with its portable still, called Satisfaction, to create a Feastival-only gin expression while the festival takes place.

The brand’s Feastival Gin will be created by fans of Warner Edwards through a public vote on social media and the finished product will be revealed on the first day of the festival on 24 August.

This week saw UK-based spirits producer William Grant & Sons host its 2018 Highland Festival at London’s Haggerston Park.

The sun-soaked event saw the country’s top bartenders battle it out to win a highly-coveted trip to Barcelona, with each team led by brand ambassadors for William Grant & Sons’s portfolio of spirits.

After taking on a medley of challenges including The Ramos Fizz Cocktail Relay and a tug of war, Team Drambuie, lead by global brand ambassador Freddy May, triumphed in the contest.

Milk-based vodka producer Black Cow returned to the Port Eliot Festival in Cornwall last weekend to host its Black Cow Saloon.

For the fourth year, Black Cow hosted the pop-up bar with live music and a range of signature cocktails available for festival goers.

Cocktails on offer at the Black Cow Saloon included the Espresso Martini and no-sugar serve the Fizzy Nymph.

D&D London this week named Ben Manchester, formerly of Jason Atherton’’s The Social Company, as bar manager at Bluebird Chelsea.

Prior to his appointment, Manchester was responsible for bar operations at Sosharu and Hai Cenato in London. He also worked at K Bar at The Kensington Hotel, whilst working there from 2015 to 2017, Manchester won Boutique Hotelier Bar Manager of the Year 2016.

Manchester will oversee operations and menu development in the bar at Bluebird Chelsea.

This week The Spirits Business travelled to Restaurant Ours in London to host the latest round of the Global Spirits Masters competition – luxury spirits.

SB brought a team of judges to the London restaurant to taste their way through the best luxury spirits on the market, tasting spirits across the gin, rum, Tequila and whisky categories.

Find out which spirits were awarded Silver, Gold and Masters medals in the September issue of The Spirits Business.

This week saw Iowa-based whiskey maker Templeton Rye Spirits open the doors to its new US$35 million distillery.

The 34,500-square-foot distillery has the capacity to produce up to 500,000 gallons of rye whiskey every year, and allows the producer to bring production in-house.

Templeton Rye’s new facility will create 17 jobs for the Templeton community, and also features a museum and visitor centre.

Blended Scotch whisky brand Chivas this week announced details of its three-year partnership with Manchester United Football Club.

To announce the global partnership, Chivas and Manchester United unveiled a film that explores the “unique blend of characteristics” that make up the football team.

Shot in Los Angeles during the club’s pre-season tour, the film stars an array of Manchester United first team players showing what defines who they are, both on and off the pitch.

This week, Dewar’s-owned Aberfeldy Distillery launched a luxury whisky immersion tour of its Highland site.

Lasting a full day, and limited to 10 guests, the experience will reveal the secrets of Dewar’s Scotch whisky and the brand’s home, the Aberfeldy Distillery.

A dedicated VIP host will look after each group on the tour throughout their experience, which begins with a trip to the distillery’s scenic water source before a behind-the-scenes tour of the production process.

London-based spirits producer Bimber Distillery took over The Hide in London earlier this week to showcase its spirits portfolio.

The gin and vodka maker hosted an evening of spirits tastings and cocktails at the London bar, which specialises in produce from the capital.

Bimber’s sales manager, Mateusz Horoszko, flexed his bartending muscles as he was on hand mixing up a number of cocktails created with the distillery’s gin and vodka.

This week, Kent’s Copper Rivet Distillery harvested the grains that will make up its 2018 Dockyard Gin.

Bob and Matthew Russell, co-founders of Kent’s Copper Rivet Distillery, transport their freshly harvested wheat, barley and rye from the farm to the distillery on the shores of the River Medway in Chatham.

Within weeks of the grains arriving by boat at the distillery, they will have been ground, mashed, distilled, introduced to their chosen botanicals and bottled as Copper Rivet Dockyard Gin ready to meet their ice and tonic.

Sailor Jerry Spiced Rum this week unveiled its latest sampling venture, the Sailor Jerry Amp Bar.

The bar has been created to raise awareness of the brand and recruit new consumers by inviting fans to plug in and play their own soundtrack.

Serving up a host of Sailor Jerry cocktails in the process, the Sailor Jerry Amp Bar offers fans of the spiced rum brand a chance to sample signature serves including Jerry Loves Ginger, a mix of Sailor Jerry Spiced Rum and ginger beer.

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