The week in pictures

This week, Altos Tequila hosted the final of its Tahona Society Collective Spirit in Guadalajara, Mexico.

The competition was an opportunity for bartenders to create sustainable businesses that could improve the environment and the hospitality industry.

The US$50,000 prize went to Alex Black and Makenzie Chilton from Canada, who created Mind The Bar – a mental health resource, information and support system for the hospitality industry.

Chilton said she was “shocked but so so thankful”, while Black said he “couldn’t be prouder of the bartending industry”.

In addition, House of Tequila and the competition’s judges will sponsor a fundraising event for US finalist Support the Staff, which aims to raise awareness of the issues surrounding mental health in the hospitality industry.

Irish whiskey brand Teeling this week filled its 10,000th cask of whiskey at its distillery in Dublin.

The Teeling Whiskey Distillery began producing spirit in Dublin in 2015, with the first whiskey distilled on the site released earlier this year.

Jack Teeling, founder and managing director of Teeling Whiskey, said: “Filling of our 10,000th casks ties in with our strategy to ensure we have a wide range of styles and inventory to allow us to lead the evolution of the category as well as allow us to scale our business as Irish whiskey continues to segment and premiumise. We look forward to helping drive a new golden era for Dublin and Irish whiskey. ”

American whiskey brand Bulleit has partnered with Lady Abercorn’s Pub & Kitchen in the Andaz London Liverpool Street Hotel to host an exclusive pop up.

Lady A’s Bulleit Tattoo and Cocktail Parlour is an immersive drinking and dining experience created in collaboration with local east London illustrator and tattoo artist Sophie Mo.

At the pop-up, visitors will be able to enjoy events such as whiskey masterclasses and tattoo consultancy with Mo. Local bartenders will be welcomed to take part in Frontier Works bartender sessions hosted by Bulleit to create their own visually appealing cocktails with minimum wastage.

Campari-owned Bourbon brand Wild Turkey celebrated Thanksgiving this week by creating a signature Old Fashioned serve with Scout founder Matt Whiley.

The Rainy Autumn Wild Turkey 101 Old Fashioned is made with artichoke-infused Bourbon, sugar syrup and coffee liqueur.

Whiley will be serving up his autumnal creation at Scout all this week.

London restaurant Coq d’Argent this week opened the doors to its winter rooftop terrace.

Lodge d’Argent opened on 20 November with a VIP launch night that saw guests enjoy a variety of wintery cocktails and alpine canapés.

The rooftop terrace is complete with vintage ski props, winter forest backdrops, furry blankets and snow scene jars to transport guests straight to the slopes.

Campari-owned O’ndina Gin partnered with London restaurant Harry’s Dolce Vita to celebrate Italian Cuisine Week (19-25 November).

O’ndina Gin and deputy Italian ambassador, Alessandro Motta, hosted an intimate dinner to showcase Italy’s gastronomic culture.

The event aimed to transport guests back to the excitement and glamour of the Italian Riviera in 1950s and 1960s Italy, serving up a number of innovative dishes.

Yesterday (22 November) The Spirits Business headed to Frederick’s in Islington for the annual Spirits Masters Lunch.

The event was a chance to celebrate the award winners in The Spirits Masters series of blind tastings, which cover categories including gin, Irish whiskey, brandy, rum and Scotch whisky.

Trophies were also handed out to the Taste Masters in each category and the Grand Master, which was the brand that was awarded the most medals over the year of tastings.

Plantation Rum walked away with first place at the final of the Rum Off competition at London bar Bobby Fitzpatrick.

The contest saw eight rum brands put their best drink forward in a series of heats at the London venue.

In the final. Plantation Rum went head to head with Pusser’s Navy Rum, with Plantation coming out on top. The brand impressed with its Jerk Pineapple Daiquiri, made from Plantation Pineapple rum with a honey jerk syrup and lime, with a ginger and pineapple foam.

SB‘s editor Amy Hopkins headed t’north to visit the very festive-looking Lakes Distillery in Cumbria and take a tour of its slick operation.

She also picked the brains of whisky maker Dhavall Gandhi to learn about his production philosophy, as well as the team’s exciting expansion plans. Stay tuned for more information…

Whiskey fans from around the world gathered at the former Mitchell & Son cellars in Dublin for the launch of Red Spot Single Pot Still Irish Whiskey.

Guests were given an insight into the art of whiskey bonding by Jonathan Mitchell and Robert Mitchell – descendants of the family that founded wine and spirit merchant Mitchell & Son.

Carol Quinn, Irish Distillers archivist, and Kevin O’Gorman, head of maturation at Midleton, then explored the story behind the Spot range.

Irish whiskey brand Sexton celebrated its launch into the UK with an event at the Clerkenwell Catacombs in London.

Guests on the evening were treated to a guided tasting of the new whiskey, as well as the chance to sample several signature serves.

Clarkenwell Catacombs were used as an underground prison in the 1800s. The catacombs were then sealed off and haven’t been open to the public for more than 20 years.

London cocktail bar Quaglino’s welcomed the festive season with an evening of Christmas cocktails, canapés and conversation.

Throughout the night, Quaglino’s served up its specially created Christmas cocktail, called Bianco Natale. The evening was also a chance to sample drinks on the bar’s latest Science of Sustainability cocktail menu.