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Top 10 spirits launches in May

Looking to fill up the home bar ahead of summer? These 10 spirits launches from May that can help in that regard.

The launch of The Dalmore’s final Luminary whisky lit up May

May was a big month for creativity, with Plymouth rolling out a honey flavoured gin and Glen Moray playing with maple syrup casks. Meanwhile, InchDairnie released its two long-awaited debut single malts, and The Dalmore closed the curtain on its Luminary series, collaborating with English architect Ben Dobbin in doing so.

For the full list of top 10 spirits launches from May, keep on reading.

After more new spirits to try? Check out last month’s round up, or see what ranked in our top 10 most innovative spirits launches of 2024.


Gibson’s joins RTD market with G&T

Gibson's London Dry Gin & Tonic

La Martiniquaise-Bardinet-owned Gibson’s launched a canned ready-­to­-drink (RTD) London Dry Gin and Tonic.

Gibson’s flagship gin is available in more than 50 countries and the brand also has flavours such as blood orange in its range. The gin and tonic marks Gibson’s entry into the RTD cocktail market. The canned cocktail is offered at 5% ABV, in 250ml single­-serve cans.

It is made with a combination of Gibson’s London Dry Gin with tonic water, and has notes of juniper berries, coriander, and citrus. It is available in countries including Italy, Sweden, Mauritius, Northern Cyprus, and the Netherlands.


Père Magloire strengthens its Calvados collection

Père Magloire Calvados cask strength

French producer Père Magloire released two rare cask strength, single-­cask Calvados expressions.

Crafted by cellar master Jean-­Luc Fossey, the liquids were drawn from a single barrel, to highlight the spirit’s versatility and terroir. The first is a double-­distilled Calvados Pays d’Augea, a nine­-year­-old aged alternately in French and European oak barrels. The second was aged for 15 years in a French oak barrel.

The range aims to pull in “discerning brandy enthusiasts” who are seeking to discover “the essence of Calvados”.


Glen Moray breaks the mould by tapping into maple syrup

GLEN MORAY_ MAPLE EXPLORATION_LIFESTYLE LANDSCAPE

Scotch whisky brand Glen Moray released two expressions finished in Canadian maple syrup casks, the first to be finished in such containers in the brand’s 125-­year history.

Considering regulations from the Scotch Whisky Association, the liquids cannot be labelled as Scotch whisky, as maple syrup casks are not permitted for maturation. They are therefore labelled ‘spirit drinks’.

Iain Allan, global brand ambassador, said: “The maple influence is immediate and unmistakable: rich, syrupy sweetness that adds depth and indulgence, while still allowing the Glen Moray character to shine through.”

There is a peated and a non­-peated version, with both debuting at the Spirit of Speyside festival, with a price tag of £90 (US$120).


Salud Spirits wraps up Chichibu series

Chichibu spirits

Dutch spirits distributor Salud Spirits concluded its 7even Gods of Fortune whisky series with Japanese producer Chichibu.

The seventh and final whisky in the series is named Jurojin, a god who symbolises long life, wisdom, and health. Each whisky in the series pays homage to the seven gods of fortune from Japanese mythology. The Japanese single malt was drawn from a single ex­-Bourbon barrel that was filled in 2016, and has an ABV of 63.3%. Only 157 bottles were made available worldwide.

The whisky’s aromas bring tones of pineapple, papaya and coconut, while to taste, drinkers may find hints of cherry and salted liquorice.

Like all whiskies in the series, the bottle design for Jurojin was created by artist Robbin Snijders, who said: “When I was approached by this whisky brand, I was immediately excited. For me, this is the ultimate way to bring my art to life. I want to immerse the proud owner of this bottle in a world I created.”


InchDairnie debuts single malts

InchDairnie KinGlassie Double Matured is peated to 50PPM

Fife Scotch maker InchDairnie Distillery unveiled its first two single malts, which it claimed to be the ‘first’ peated whiskies from the area in modern times.

The whiskies – two eight­-year­-old single malts that fall under the distillery’s KinGlassie range – both have an ABV level of 46.3%. KinGlassie Double Matured is a heavily peated and made with 50PPM (phenol parts per million) peat content derived from Scottish mainland peat. KinGlassie Raw brings a “smouldering­-fireplace hit” alongside rich, sweet, malty flavours, and was aged for eight years in American oak ex­-Bourbon casks.

Managing director Scott Sneddon said: “We are extremely excited to bring these products to market, and believe they will be well suited to fans of highly peated whiskies but also to those who are seeking something different.”


The Dalmore lights up with the final Luminary release

Dalmore spirits

Scotch brand The Dalmore released the last whisky in its Luminary series.

The Dalmore teamed up with English architect Ben Dobbin of Foster + Partners, who designed a bronze sculpture that houses a 52­-year­-old whisky. The whisky was matured in American white oak ex­-Bourbon barrels, then finished in five casks: vintage 1980 Calvados; 1940 Colheita Port; Tawny Port; 40­-year­-old Pedro Ximénez Sherry; and Châteauneuf­-du-­Pape casks. It is non­-chill­-filtered and bottled at natural colour with an ABV of 40.3%.

Two sets of the whisky and sculpture were made – one went for auction at Sotheby’s Hong Kong, while the other is displayed at The Dalmore Distillery.


Apple is at the core of Jawbox’s new liqueur

Jawbox Apple & Ginger Gin Liqueur

Kirker Greer Spirits-­owned Jawbox released an apple-­and-ginger­-flavoured gin liqueur.

The expression was inspired by rare Echlinville apples, which are grown on the distillery’s country estate outside of Belfast. It’s made with 11 botanicals, including Belfast Black Mountain heather, and has a 20% ABV, with a RRP of £25.50 (US$34).

The producer recommends that it be served mixed with ginger ale or Indian tonic water, but also in cocktails such as the brand’s signature The Apple Southside, The Apple Collins, and The Apple Fizz.


Plymouth Gin is all a-buzz for new honey variant

Plymouth spirits

Pernod Ricard-owned Plymouth Gin launched a honey flavour to meet consumer interest in exploring different tastes and new experiences.

The expression is made with natural honey flavour, and uses the brand’s original gin recipe from 1793. It sits at 41.2% ABV, and has golden honey and vanilla notes, alongside a juniper and citrus finish. It is available for a RRP of €42 (US$47) and is packaged in a jet-­black glass bottle with a label design that nods to its star ingredient, the honey bee.

Toni Ingram, global brand director for Plymouth Gin, said: “Our consumers are interested in exploring innovative flavour profiles. What better than with an exciting new flavoured gin that uses the highest-quality ingredients?”


Lucas Bols sings the blues with Curaçao

Bols Blue 1575

Amsterdam-based Lucas Bols launched Bols Blue 1575, a premium version of its blue Curaçao liqueur.

In 1912, the original blue liqueur was launched by the company as a ‘world-­first’, and this updated version, enhances its flavour by combining distilled orange peels with a botanical spiced rum base, layered with island-­inspired ingredients including vanilla, grains of paradise, and cardamom.

The liqueur has an ABV of 29.5% and was developed in partnership with bartenders, and also to mark Lucas Bols’ 450th anniversary this year. It is available in the US for US$35, and in the UK where it is distributed by Maverick Drinks for a suggested retail price of £30.95.


Saint James marries prunes and vanilla pods for Nectar offering

Saint James Nectar du Maître de Chai spirits

Agricole rum brand Saint James, which is owned by La Martiniquaise-Bardinet, released Nectar du Maître de Chai.

A rum blended with macerated prunes and Bourbon vanilla pods, the expression is said to be a first for the brand, which has used a controlled maceration of the two ingredients to craft the liquid. The liquid was then matured in the tropical conditions of its distillery’s cellars in Sainte-­Marie, Martinique.

The resulting rum’s aromas feature vanilla, subtle wood, macerated fruits and almond kernels, while its palate echoes these aromas with additional notes of candied fruit. Due to the rum’s cask process, natural cloudiness or deposits may occur.

The expression has been made to be enjoyed neat at room temperature.

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