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The week in pictures

Alcohol education charity Drinkaware has teamed up with UK-based supermarket chain Asda in a partnership that will see Drinkaware ambassadors visit 100 stores across the UK.

The Drinkaware ambassadors will be giving out leaflets and encouraging customers to record their drinking levels – using scratchcards and the online Drinkaware DrinkCompare Calculator.

This will be the third year of the initiative, which last year saw in-store Drinkaware ambassadors engage with almost 7,000 Asda customers.

Non-alcoholic ‘spirit’ brand Seedlip has launched a campaign calling for ‘no more mocktails’ as it begins its support for Dry january.

The campaign is hoping to show that there is more to Dry January than sugary mocktails and lime & sodas.

As part of the month-long activation, Seedlip will be offering a cocktail giveaway in more than 40 leading London bars and will host a number of alcohol-free pairing dinners in restaurants including The Clove Club and Angler in the capital.

This year, the Wine and Spirit Education Trust (WSET) is celebrating its 50th anniversary.

To mark the occasion a host of activities will take place throughout the year, including the launch of the first Wine Education Week, which will take place on 9-15 September 2019.

WSET chief executive Ian Harris, said: “2019 marks a momentous year for WSET and we are pulling out all the stops to celebrate the occasion.”

Terroir-focused Irish whiskey producer Waterford Distillery has reached the halfway stage in its experiments to investigate the influences climate, soil and location have on whiskey production.

The project has been analysing the environmental conditions that affect the flavours produced at two sites in south eastern Ireland – Athy and Bunclody. Researchers have so far undertaken soil, chemical and climate studies, along with fully independent malting, micro-distillation and sensory analysis.

The Whiskey Terroir Project has so far found that whiskey terroir does exist and will publish its full results in August 2019. 

Sheffield bar Public has launched its second cocktail menu, which is said to be “even braver” than the venue’s debut drinks list.

With its latest menu, the venue has doubled its efforts to reduce its carbon footprint, reusing ingredients where possible and cutting out citrus in favour of infused vinegars and other acids.

The menu is split up into five sections, including Public Holiday, Public Awareness, Public Footpath, Public Liability and Public Health – which is dedicated to non-alcoholic serves.

London cocktail bar The Piano Works has launched a menu of vegan cocktails for imbibers taking part in Veganuary to enjoy.

The four cocktails have been created for those giving up animal products for the month of January, and includes drinks made with matcha tea, beetroot and aquafaba.

Cocktails on offer include the Fig and Berry Sour, which combines Bombay Sapphire Gin, Angostura, lemon juice, aquafaba, fig and raspberries.

London sushi restaurant Sushisamba is also hoping to entice those undertaking Veganuary with its latest menu.

The vegan menu available at Sushisamba Covent Garden and Sushisamba City includes dishes such as edamame beans served with volcanic salt and lime, as well as the Moqueca Mista – chimichurri rice served in creamy coconut milk with a sprinkling of lime and seasonal vegetables.
The dishes can be enjoyed alongside one of the vegan-friendly drinks and cocktails the London venue has on offer.

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