In the pursuit of flavours, whether in the World’s Best Bars, Michelin Restaurants or the avid at-home cocktail maker, the wonderful world of fermented ingredients offers a rich & delicious look through the evolution of human tastes and ingenuity. 

The Campari Academy UK team was honoured to host Dr Johnny Drain at our London home to take a select group of bartenders, training managers and hospitality professionals through an immersive and thorough look at the why and how of implementing different fermentation models within their homes of hospitality. 

But, WHO is Dr Johnny Drain? 

Dr. Johnny Drain is a materials scientist turned food innovator, renowned for his expertise in fermentation and sustainability. With a PhD from Oxford, he applies scientific precision to the culinary world, crafting bold, sustainable flavours. Johnny has collaborated with some of the world’s most acclaimed bars and restaurants, including Lyaness in London, Native in Singapore, and the three-Michelin-starred Mirazur in France. He’s also worked with Noma’s Nordic Food Lab and top global drinks brands, pushing boundaries in food and beverage innovation. Through these partnerships, Johnny champions sustainable gastronomy, transforming waste into delicious, future-forward creations often via the power of fermentation. 

A question Tris and the team posed to Johnny is; Why do we Ferment? 

Fermentation is the lifeblood of flavour in the glass. Without fermentation, we’d have no wine, no beer, and no spirits. Shocker! No complexity, no depth. And probably no bars. For bartenders, fermentation is a gateway to innovation and turbo-charged taste, offering a toolkit to craft ingredients with unique flavour profiles, acidity, and funk that can elevate their drinks. Fermentation invites experimentation: house-made misos, lacto-fermented fruits, or the acetic punch of kombuchas and vinegars can add dynamism and complexity to a bar program, while allowing fascinating stories to be told around the ingredients used to make them. 

Through the session, Johnny and the Campari Academy team explored two Lacto-ferments, Blackening & the delicious world of Amazake. 

The celebrations brought together bartenders, hospitality professionals, trade media and influencers from across the UK with an event that demonstrated the cutting-edge docuseries, Perspectives, the brain-child of Campari Academy’s Creative Director, Monica Berg, along with snippets from our local Campari Academy team’s upcoming series of seminars and an amazing array of drinks from the team from the Artesian Bar inspired by our collaborative Artesian Atelier program.

The evening was overseen by Campari Academy UK’s Jono Mayes, who along with Monica explored the first three episodes of Perspectives to a captive audience to understand the topics of Community & Culture, Design & Technology and Raw Materials and Flavour.

Down in our state-of-the-art Campari Academy space, our team took some lucky participants through aspects of our 2023 seminar program; making these individuals the first to experience what being in a Campari Academy UK session is truly about.

Loris Contro (Italian Icons Ambassador – UK) started off his introduction to The Art of Hospitality with the phrase; “The art of hospitality as we know it is dead”, a direct yet honest understanding of the current hospitality crisis not just enveloping the UK, but the rest of the world.

“The art of hospitality as we know it is dead”

Loris Contro

The Art of Hospitality is Loris’ love-letter to the industry, but he is not the only one wanting it to succeed, with our esteemed collaborators Ago Perrone & Giorgio Bargiani of The Connaught Hotel (#8 50 Best Bars 2022), Art of Hospitality will deliver on the three key pillars of Authenticity, Teamwork & Empathy to inspire and equip the future leaders of our industry.

The Story of Spirits was brought to life by Chris Dennis (Rum & Whiskies Ambassador – UK) which is a series of seminars that is challenging the norms of how spirits, history, drinks and culture are communicated from a perspective that looks outside the bartender universe.

Chris is working with esteemed writers Matt Parker & Reid Mitenbuler to bring a new way of connecting the people and cultural journey of a spirit with bartenders, allowing for these stories that could be lost in the hallways of history to be told by bartenders for years to come.

To finish off the night, we had UK Prestige Ambassador Tristram Lilburne-Fini bring an immersive experience to life from the Drink Hacking Series.

Drink Hacking is a series dedicated to uncovering how experiences can be shaped through our Senses, with Techniques and Approaches within the bar world that brings science into the hospitality art form.

We want to thank every person that attended the event and the team are excited to welcome you into your Campari Academy space in the near future.

In this edition we explore Campari and how the story of its history and unmistakable flavour have influenced Aperitivo through the decades.

This is why we love our jobs! Working with inspirational people who bring different experience and perspectives to our guests.

Camparino in Galleria is situated in Milan’s Piaza del Duomo and boasts a terrace with one of the most spectacular views you could ever want to accompany your Negroni.

Our wonderful hosts for the day were Lab22. This bar should need little in the way of introduction, especially given their list of awards in recent years. Named at Number 1 in the Top 50 Cocktail Bars in the UK for 2022 and at the Worlds 50 Best 2021 their cocktail menu ‘Theories & Frontiers’ was named best in the world. Remarkable achievements, delicious cocktails and amazing hospitality all round.

The team from the Camparino took us through the history of this iconic bar from it’s opening over 100 years ago in 1915 right up the modern day where it now sits at 27 in the list of the Worlds 50 Best bars. We were treated to a menu of Campari Spritz’s, Shakeratos and a wave of inspired delicious Negroni twists.

In the evening the Mattia Capezzuoli and Francesco De Cristafaro from the Camparino stepped behind the bar to serve up bespoke creations and Milanese classics until the early hours.

Hosted by Loris Contro, Campari Academy UK Brand Ambassador and joined by Giorgio Bargiani – Assistant Director of Mixology at The Connaught Bar and Global Advocate for 1757 Vermouth Di Torino.

Taking place at Amaro, an elevated neighborhood cocktail bar launched by Head Mixologist Elon Soddu (formerly of The Savoy) in Kensington, London. Gathering a stellar team of five-star hotel professionals, AMARO brings the hospitality and mixology standards of a luxury establishment to the intimate premises of a 38-seat independent bar.

This edition of Aperitivo Heroes explored one of Italy’s most important period for our industry, The Café Culture in Turin, how its most famous produce came to fame and why bittersweet flavours have become part of the backbone of some of the most timeless classic cocktails.

This was a journey through the history and flavours that shaped the food and drinks we love today. Skillfully guided by Giorgio who is a driving force behind one of, if not the most awarded bars in history and our very own Italian icon Loris Contro.

Giorgio and the AMARO team created a tailor-made drinks offering that showcased quintessential Italian flavours.

Each Artesian Atelier event will see a leading bar team from the global cocktail scene, alongside additional participants from London’s best bars, invited to take part in a private workshop in The Langham’s state-of-the-art cookery school, Sauce by The Langham. Given a selected topic and ingredients, the teams will experiment and create together, documenting the process to share the session’s outcomes and learnings with the wider bar community on their digital platforms. The following day, a guest shift will take place in Artesian, with a menu showcasing the cocktail creation designed collaboratively between Artesian and the visiting bar, available to guests for one day only.

The first Artesian Atelier took place on 17 and 18 July, in collaboration with Barcelona’s Paradiso, ranked no. 3 in The World’s 50 Best Bars 2021, and with the support of Campari Group UK. The Artesian team led by Giulia Cuccurullo and the Paradiso team led by Giacomo Giannotti ran a workshop on Sunday 17 July, with the input of just a handful of London’s other leading bartenders. On Monday 18 July, a limited-edition menu was presented to the public in Artesian, featuring two cocktails from the latest Paradiso menu, two cocktails from Artesian’s recently launched Duality menu, and one unique creation that was developed during the previous day’s workshop.

The first drinks created and showcased from Atelier used Wild Turkey 101 with almond, pine and fig leaf. We will go into more detail on how this was created in a separate post coming next week.

On the launch of Artesian Atelier, Giulia Cuccurullo, Head Bartender at Artesian, commented: “Innovation and collaboration are at the heart of everything we do at Artesian, and the Atelier programme is the perfect opportunity to champion and advance these values with our friends from both the London and the international bar scene. The creative process will be the subject of the first Artesian Atelier workshop, and there is no bar more suited to exploring this theme with than Paradiso. When working together with inspiring minds from around the world, the opportunities to learn and grow as a community are endless and we cannot wait to see what the outcomes of the Artesian Atelier programme will be.”

Jono Mayes, National Trade & Bartender Advocacy Manager for Campari Group UK added: “In partnering with Artesian Atelier, Campari Group UK hopes to bring together individuals at the leading edge of the industry, to share in the journey of creating new drinks and drinking experiences. Connecting thought leaders from different cultures and perspectives is very much a shared goal – one that seeks to explore new ideas, to inspire bartenders and consumers alike. This is the start of an exciting new chapter in our relationship with the UK bartender community, and we’re excited for what is still to come.”

In 1749 – the Appleton Estate began producing rum from the Nassau Valley – in the heart of Jamaica. The Valley’s unique topography, climate and elements make up the terroir that gives Appleton Estate rum its distinctive character. Naturally filtered through limestone, the spring water is exceptionally soft – which helps give the rum its smooth texture and sweet taste. Guardian of Appleton Estate’s production is Master Blender Dr. Joy Spence who, upon graduation from University returned to her homeland of Jamaica and, in 1981, joined Appleton Estate. Joy found a passion for distilling and blending, fine-tuning both her artistic talents and scientific proficiency. And after holding a series of key positions – she was appointed Master Blender in 1997 – becoming the first female Master Blender in the world.

Production

All of the ingredients that go into making Appleton Estate rums are cultivated on the Estate itself – in St. Elizabeth, Nassau Valley. The Estate’s unique geology provides the distillery with a terroir that no other rum can claim – with over ten varieties of sugar cane cultivated on site. During fermentation, molasses – natural spring water – and a proprietary, cultured non-GMO yeast – are mixed together. The natural qualities of the yeast and the pure, limestone-filtered water are part of what gives Appleton Estate Jamaica Rum its unique character, taste and aroma – including its distinctive orange peel finishing note. The fermented wash is then slowly distilled in traditional small-batch 100% copper Forsyth pot stills and in column stills. Once the rums have been aged to perfection – each Appleton Estate expression is then created by Master Blender, Dr. Joy Spence. Joy selects and blends the aged pot still and column still rums to match the desired flavour profile of a given expression. After they are blended, the rums are set to rest, which allows them to marry into a spirit unlike any other. – and all of Appleton Estates rums are bottled in Jamaica – making the entire process 100% Jamaican from cane to cup.

Portfolio and Tasting Notes

Appleton Estate has a wide portfolio of spirits – each expression unique in its own way – but all rich with flavour and brand heritage.

Appleton Estate signature is a blend of pot and column still rums aged for an average of 4 years, with aromas of dried apricot, fresh peach and a subtle hint of sweet molasses.

Appleton Estate 8 year old reserve is crafted by Appleton Master Blender Dr.Joy Spence to commemorate the brand’s 250th anniversary. This blend of pot and column still rums are aged for a minimum of 8 years. It is Appleton Estate’s most versatile expression – revealing aromas of spicy fruit and oak, followed by hints of honey, vanilla, holiday spice and Appleton’s signature orange peel note.

Appleton Estate 12 year old rare casks are a blend of rare and handselected pot and column still rums –all of which have been aged for a minimum of 12 years. It reveals aromas of toasted oak, dried fruit and hazelnut – followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.

Appleton Estate 21 year old Nassau Valley Casks are a tribute to the Estate’s lush and fertile home. A blend of rare and hand-selected pot and column still rums are aged for a minimum of 21 years – gradually developing notes of deep vanilla, mellow orange peel, rich nutmeg, vibrant almond, warm coffee and cocoa – with a long and dry finish.

Key message on the product

When we speak about Appleton Estate, there are a few key points to keep in mind: Appleton Estate is authentic Jamaican rum made in the Nassau Valley since 1749 – a unique, lush, and fertile terrain in the heart of Jamaica. Through a meticulously managed ‘Cane to Cup’ approach – Appleton Estate own and manage every step in the production process – – from harvesting sugarcane in the valley – and sourcing spring water from the Estate – to meticulously managing each step in the fermentation, distillation and ageing processes. Due to Jamaica’s tropical climate – Appleton Estate’s rums age roughly three times faster than spirits in cooler climates – enriching its flavour quicker. Every barrel of rum is personally picked by Master Blender Joy Spence – the spirit industry’s first female Master Blender with over 35-years experience at Appleton Estate. Appleton Estate has over 270 years of expertise in the art of making rum – has been granted numerous prestigious awards – and remains an integral ingredient for bartenders around the world. Mai Tai anyone?

The Wild Turkey brand has been around for 80 years – and has now become one of the ‘legacy’ Bourbon distilleries of Kentucky. Bourbon has been made on The Wild Turkey Hill since the 1860s – but for the better part of the last seven decades – the distillery has been run by the Russell Family. Jimmy Russell began his journey with Wild Turkey back in 1954 – and remains one of the brand’s Master Distillers. Jimmy himself is the reason Wild Turkey has retained a traditional style of bourbon – utilising practices dating back to before prohibition.   His son, Eddie Russell, started back in 1981 – and in 2015 – he became co-master distiller with his father. Today – Jimmy and Eddie stay true to their values – and traditional methods – by continuing to craft an incredible portfolio of Bourbon and Rye whiskies up on Wild Turkey Hill.

Production

Wild Turkey focuses on traditional methods to produce their whiskies. They are a one-distillery operation – which means that every drop of Wild Turkey around the world comes from the same place. Its production starts with non-GMO corn, rye and barley cooked together with Kentucky limestone water – and then fermented with Wild Turkey’s proprietary yeast strain. After fermentation, the liquid travels over to the stills for distillation. Uniquely – Wild Turkey distill and barrel their whiskies at a lower proof than the legal maximum, to add less water and retain more flavour. From there – the resultant spirit is left to mature in char American white oak barrels. This is where Wild Turkey gets its sweet and spicy flavour – as well as its deep auburn colour. Batch size, barrel selection, age and bottle-proof are some of the ways Wild Turkey create their different expressions – – though ultimately, it all comes down to the expert palate and years of experience that master distillers Jimmy and Eddie Russell bring to every bottle.

Portfolio & Tasting Notes

Wild Turkey’s portfolio showcases a range of different expressions

Wild Turkey Straight Bourbon is 81 proof and aged at least 5 years. It has a distinct sweetness, with notes of vanilla, pear and sweet oak.

Wild Turkey 101 Bourbon is aged 6 to 8 years and at 101 proof – offering a richer flavour and spice. Caramel, cinnamon and notes of orange peel linger on the palate long after you take a sip.

Wild Turkey 101 Rye is aged at least 5 years and is a great example of a balanced rye whiskey. It’s flavour has plenty of herbal rye spice followed by sweetness on the finish.

Rare Breed Bourbon was one of the first barrel proof bourbons on the market and is bottled at 116.8 proof. It combines 6, 8 and 12-year-old barrels of bourbon to create a unique and robust flavour profile.

Rare Breed Rye is also barrel proof and delivers tons of flavour. It combines 4, 6, and 8-year-old rye barrels. At 112.2 proof it has great baking spice and notes of pepper.

Finally – Kentucky Spirit Single Barrel Bourbon is bottled one barrel at a time. The barrels are selected after ageing at least 8-years – and are bottled at 101 proof. Each barrel is unique, but you can expect notes of toffee, almond and berries So explore with Wild Turkey’s portfolio behind your bar, and enjoy!

Key Message on the Product

The Wild Turkey distillery has a long, rich history – and the brand’s father-son master distiller duo have been working in the bourbon business for over 100 years combined. They use all non-GMO corn, rye, and barley malt in their two mash bills – which make up all bourbons and ryes, respectively. They also use a proprietary yeast strain – and after fermentation – distill and barrel the whiskies at a lower proof than the legal maximum to retain more flavour and add less water.   No. 4 char barrels give the whiskies extra depth of flavour and that deep auburn colour. Despite the economic pressure bourbon makers faced for several decades, when the spirit was not as popular as it once was, or is today – the Russell’s have never edited or compromised their process – or their recipe – remaining true to their values and traditional practices.

In 1840 – brothers John and James Grant sought Scotland’s perfect location for whisky making in the heart of the Speyside region. With an abundance of quality two-row Scottish barley – they built their distillery on the banks of the Back Burn, a tributary of the River Spey – and source of pure, mineral rich water. Founding the northern railroad through the Spey valley, they were able to easily transport essential supplies and build the foundations of what became a legendary name in the Scotch whiskey industry. In 1872, the famously charismatic and innovative James “The Major” Grant, inherited the distillery from his father and uncle, and set out of his search for Whiskey perfection. He became one of the first distillers to use water cooling purifiers, together with tall, slender pot stills of his own design for an elegant spirit character. Today Master Distiller Dennis Malcolm, is guardian of The Major’s legacy. He has followed the footsteps of his father and grandfather before – and was even born on the distillery grounds. He still lives there today, and is still using those same techniques as The Major did, back in 1873.

Production

Master Distiller Dennis Malcolm OBE is the longest serving distiller in Scotland. He keeps The Glen Grant’s tradition alive by crafting whisky in the exact same way as it was in 1873. Old fashioned wooden fermenters, made from Oregon pine, are still used to allow more flavour to develop – instead of modern stainless steel now commonly used in the industry. Once filled, casks and barrels age silently in traditional stone dunnage warehouses rather than the modern concrete warehouses commonly used in Scotland these days. Dunnage warehouses are made from stone and create a constantly cool and consistent temperature and humidity all year round – making ideal conditions for a slow pace of interaction with the oak all year round To further certify the quality – from barley milling to bottling – every drop of The Glen Grant is produced on the distillery grounds – using the pristine mineral rich Back Burn water. The Glen Grant is one of the only distilleries in Speyside to bottle every drop of spirit on site – giving the benefit of full control over all aspects of quality. Such is the legacy of Glen Grant – that the new bottling hall was officially opened by his Royal Highness Prince Charles, Prince of Wales in 2013.

Portfolio and Tasting Notes

Glen Grant has an extensive portfolio of incredible spirits:

The Arboralis has a floral, fruity nose – with hints of lemon citrus, the palette reveals oak notes, butterscotch and touch of spice

The 10 Years Old is the flagship expression of the Glen Grant range – and has aromas of sweet pastry, pear, vanilla – and is rich on the palette with orchard fruits, malt notes, with a long lingering finish.

The 12 Years Old has complex aromas of fruit, nuts, malt notes and vanilla – with lingering caramel and slight spice notes on the palette

The 15 Years Old is aged in first fill ex-bourbon barrels and is non-chill filtered. The aroma reveals a bouquet of ripe apples, vanilla and toffee notes elevate in the glass.

The 18 Years Old is a classic sipping malt whisky glorious layers of barley sugar and butter scotch that linger long on the palette.

Explore the full Glen Grant portfolio – and discover its full, rich history

Key Message on the Product

A few key points on The Glen Grant, to keep in mind. “Elegance engineered by nature” is the essence of The Glen Grant – a Victorian distillery with a history of ingenuity and innovation. Master Distiller Dennis Malcolm is the longest serving distiller in Scotland – following in the footsteps of his father and grandfather. Traditional methods of production remain integral, such as using local Scottish ingredients, wooden fermenters, and stone dunnage warehouses. Ex-bourbon and sherry casks age the entry level expressions, such as: Arboralis, 10 year old and 12 year old. Every drop of The Glen Grant is processed – and bottled on site by local people. The Glen Grant is an ultra-premium brand – scoring consistently high awards across the range at the world’s most prestigious judging competitions.

Rum is simply defined as a spirit distilled from the fermented products of sugar cane. It is the most diverse spirit in the world – capable of infinite variations in style, colour, age and body. The first rum distillation likely happened on Caribbean sugar plantations in the 17th century – though the spirit’s exact origins are up for debate. Throughout the 18th and 19th centuries – Jamaica became a huge exporter of rum and was known for its rich flavour. By the late 19th Century, there were nearly 150 rum distilleries in Jamaica making just over seven million litres of rum per year. Today, there are 6 distilleries producing just over 20 million litres of rum per year. There are a few key factors that influence the variations of Rum: Raw Materials, Fermentation, Distillation, Ageing, and Blending – But there’s a few common factors that all Jamaican rums have – they’re produced from molasses – made using Jamaican limestone filtered water – and with no additives allowed.

Vodka is one of the most popular global spirits – and is produced all over the world. Since there is so much variety possible when it comes to vodka – most producers tend to highlight their source materials, distillation style, and filtration methods in order to differentiate themselves. Vodka can be made from any fermentable sugar source – but is traditionally sourced from cereal grains like corn, rye, and winter wheat. It is commonly made in a column still – and most producers distill more than once, as the goal is a clean distillate – free of most congeners. Laws about vodka production vary around the world. For example, in the U.S, vodka must be distilled above 95% ABV and then water must be added to reduce the proof no lower than 40% ABV – however, in the EU that limit is 37.5%. Vodka can also be filtered through any material that cleans impurities including limestone, diatomaceous earth, carbon, quartz, sand, paper, charcoal, and cellulose – among many other things. The possibilities are endless!

SKYY was born in San Francisco in 1992 by an inventor who was driven to create the ultimate vodka martini. He sought to create a better vodka with fewer impurities – and created a proprietary distillation process to do so. He named it after the clear blue San Francisco sky – and put in it in the now iconic blue bottle – the first of its kind. As a true forward-thinking brand with authentic San Franciscan values – SKYY Vodka has surfaced alongside its city in standing for progress through diversity. It was the first spirits company to feature a same-sex female couple in its advertising – and has been actively involved in LGBTQ+ causes from its inception. As a brand guided by innovation – SKYY began exploring naturally occurring elements found in the coastal waters surrounding San Francisco – in order to discover the unique quality that minerals could bring to vodka. As a result, SKYY began enriching the water in their liquid with Pacific minerals to add subtle salinity and minerality – another unique characteristic that embeds the San Francisco Bay Area DNA in every bottle of SKYY.

Production

SKYY is made from 100% American grain – using Corn sourced within a 100-mile radius of the distillery. The grain is milled, mashed, and then fermented using a low congener yeast. The 6% ABV beer is then ready for distillation. SKYY uses a quadruple column distillation process to achieve SKYYgrade distillate – with less than 2.4 parts per million of total congeners. After distillation is complete the new spirit is brought to near bottling strength, with the water used in the dilution of SKYY Vodka undergoing through a purification and mineralization treatment. Key minerals, Calcium, Magnesium, Sodium and Potassium, all sourced from the San Francisco Bay Area are added to the water – with each individual mineral chosen to have a specific impact on the flavour, texture and mouthfeel of the vodka. The new vodka is then triple filtered – First through activated charcoal – then California limestone – and finally, through diatomaceous earth. After filtration, the vodka is diluted to its final bottling strength of 40% ABV. The resultant SKYY Vodka is then, and only then, ready to to go into its iconic blue bottle.

Portfolio and Tasting Notes

SKYY Vodka is made with water enriched with local Pacific minerals from the San Francisco Bay – quadruple distilled – then filtered through California limestone for a clean, fresh taste and subtle minerality – designed to add character to a cocktail experience. – It’s the perfect Vodka for a better tasting Vodka & Soda. SKYY’s aroma is fresh and clean – with a faint hint of fruit and toasted grain. Its taste is also clean and smooth – with a subtle salinity and minerality on the palate. The Skyy Infusions range – launched in 2008 – is a unique, 100% allnatural infused experience made with premium SKYY Vodka and succulent real fruit. It begins with real fruit – using only natural aromas, extracts, essences and/or juices during the production process. The infusion is then meticulously filtered to achieve a premium quality – leaving a clear finish, smooth tasting and natural flavour-infused vodka. – and the pure taste of the fresh fruit flavours in SKYY Infusions comes alive best when mixed with soda. Cheers!

Key Message on the Product

Some key points to remember when it comes to SKYY Vodka:

• SKYY is made with water enriched by minerals – including Pacific minerals from the San Francisco Bay Area – intended to enhance the mouthfeel and fresh taste of a Vodka & Soda. Minerals include Calcium, Magnesium, Sodium and Potassium.
• SKYY is made using proprietary distillation parameters within a 4- column distillation process – extracting congeners to levels barely detectable by even the most sensitive testing methods. The result is a SKYY-Grade quality liquid – intended to yield a clean and smooth vodka.
• SKYY is filtered through California limestone – with the intention of reinforcing structure, freshness and minerality.
• SKYY Infusions are made with real fruit flavours – using only natural aromas, extracts, essences, and/or juices.
• And finally – SKYY vodka is embedded with the San Francisco Bay Area DNA in every bottle.

Mexico has a rich history of spirits – the most famous of which – is Tequila. Tequila is produced from 100% Blue Weber agave – hand harvested at an average of 5 years. After harvesting, the agave piñas are roasted to convert the plant starches into fermentable sugars. The freshly cooked agaves are then pressed – traditionally with a Tahona stone – to extract the juice that will be fermented. During the 3 day fermentation process, sugars are transformed into alcohol using strains of yeast that affect body, flavour, and aroma. Following distillation – the heads and tails of the distillate are cut off to preserve only the best of the liquid – resulting in the final Tequila. There are three main styles of Tequila: • Blanco Tequila is designated as un-aged tequila and is recognisable by its crystal-clear appearance. • Reposado Tequila is rested for at least two months in American oak barrels – and can be identified by the resulting rich-golden hue. • Añejo Tequila must be aged at least 12 months in American oak barrels – which imbue the spirit with a bright, reddish-gold hue. Tequila is enjoyed around the world – either on its own – or as the base ingredient to the most popular cocktail in modern history – the Margarita.

Mezcal

Mezcal is the only spirit on the planet that is born aged – as producers must wait years to harvest the raw material. Agave are hand harvested for Mezcal – and are commonly cooked in a traditional ground pit – in order to convert starches to fermentable sugars. Once the Agave is cooked – it must be crushed to extract the juice for fermentation – using methods ranging from hand mortar crushing to mechanical shredders. Fermentation vessels come in various sizes and materials – such as Pinewood or Oak vats – that impact the final taste of the product. The fermented wash is loaded – then heated with wood, gas or steam to start the evaporation process. A product is usually distilled twice in both pot and column still distillation processes. Additional processes that impact flavour may be employed during or after production. Processes such as barrel ageing – commonly used with Tequila – or adding fruits and herbs using a maceration technique – like with Pechuga style mezcal. The final result is that no two mezcals are the same. Each sip is a unique experience that honours the diverse varieties of agave – the traditions of the region – and the flavour of each place.

The Margarita Cocktail

Be it shaken, blended, frozen, fruity, bitter, or spicy – the Margarita is one of the most beloved cocktails around the world. The history of the Margarita has long been debated, and many people have laid claim to inventing the drink. The Margarita is a sour – a pre-Prohibition family of drinks made with strong, sweet, and sour elements. More specifically, it’s a daisy, which is a sour sweetened with a liqueur. During the U.S. Prohibition, people flocked to bars in Mexico to legally drink. It was only a matter of time before everyone was drinking and mixing with the local spirit, tequila, and the readily available fresh lime juice. While we can’t definitively say who first combined tequila, lime, and orange liqueur in a salt-rimmed glass, we do know that the popular daisy must have been ordered often by its Spanish name, Margarita. The Margarita has continued to evolve over the decades, with countless bars and bartenders developing their own creations. In the 1960s, the Blended Margarita grew in popularity – and in 1971 the newly invented frozen drink machine-made frozen service quick and easy. In the 1980s, bartenders in Texas began adding Grand Marnier to their Margaritas – either floated on top or served on the side, and called it the Cadillac or Top Shelf Margarita. Today we call it the Grand Margarita – A signature serve. The Margarita is the perfect canvas for innovation and experimentation, with the use of many base spirits, modifiers – as well as your own creativity – the possibilities are endless!