So here’s the thing about tequila; it’s pretty straightforward right? You make it from the juice of a cactus, it has a worm in it, it gives you a hangover and really it doesn’t taste very nice but that’s ok because you would only ever drink it as a shot anyway, and the wedge of lime washes the taste away…
Ok, maybe that’s an exaggerated version of peoples perception of this spirit, but let’s face it even with good tequila being much more widely available than it was even 5 years ago, it’s not a million miles off the mark of what many consumers think when you mention tequila. It’s a misunderstood spirit with a generally undeservedly bad reputation (although in truth some tequilas may have earned that rep fair and square). So here’s the REAL thing about tequila; it’s a spirit category split in half like no other I can think of, and because of this, good tequila is fantastic, and bad tequila is the worst kind of spirit imaginable.
The reason for tequilas split personality is simple, there are two kinds, governed by a set of rules that is necessarily flexible enough to encompass both types. This flexibility in the rules means there are also two kinds of producers. On one had you have those who want to make and promote lovingly crafted and traditionally made tequila, a spirit that can be complex and elegant, and is deserving of our respect. The other type of producer, unfortunately, wants to make something inexpensive, that only vaguely resembles the agave-based goodness of the other side of the industry.
Paris is a city that I’ve struggled with in the past if I’m honest: I always wanted to love it, but it never quite did it for me. Well I can safely say that it has finally won me over, and as you might have guessed it’s all because of the cocktail scene and the amazing bartenders that seem to have sprung up from nowhere in the last year.
I think it’s fair to say that with one or two notable exceptions, Paris has traditionally been a city with an underwhelming cocktail scene, given its size and international reputation. Sure there was Le Forum and Candelaria, and of course it has it’s historical cocktail bars such as Harry’s and the Ritz, but by comparison to other large cities it just felt like the number of truly great bars was lacking, and there wasn’t the energy or excitement in the cocktail scene that you find in other cities such as London, Sydney or New York.
In the last year or two though the cocktail culture has begun to grow and develop, and in the last year especially it has positively exploded. New bars have opened, bartenders have stepped up their game, and now Paris is one of the most exciting cities to drink in. In fact I can’t remember feeling so inspired by a cocktail scene since I discovered the amazing bar culture in Copenhagen back in 2009. There can be no doubting that Paris is coming in to it’s own when you see that 5 bars from the World’s 50 Best Bars 2013 are from this city.
It’s been a while since I wrote a ‘what we’re drinking’ article, but lately I’ve been over run with interesting bottles and new products launching in the UK. So with that in mind I’ll share with you a few of the more interesting ones that have arrived at b&t HQ. I don’t use a star rating system on these reviews for the simple reason that what appeals to one person, doesn’t necessarily appeal to another, instead I just offer up some interesting spirits that are well worth a try.
It’s fair to say that a few of the products bellow might even prove to be quite divisive in terms of their popularity. I haven’t gone for obvious choices, instead I’ve chosen the products that have made me stop and consider them. It’s often the case that I get a new Gin and simply think ‘yeah, that’s pretty good, I bet it makes a good bramble or aviation’, but it’s rare that I get one that I feel is different and interesting enough that it makes me really want to play around with it.
So below you’ll find what I hope are a handful of interesting products, a few of my thoughts on them and of course a few cocktail ideas that should showcase them well. Oh and before I get the usual comment from someone who doesn’t know how b&t works, no this is not a paid for article, I simply select the products I find interesting and offer them up for you to think about. I hope you’ll give them a try!
I don’t do a lot of interviews on b&t, but when I do, I try to pick people who I think stand out from the crowd and bring something different to the drinks industry. So when I asked Andy Ives and Simon Webster if I could interview them, I got the reply I expected; “Ha, yes for sure, if you are happy for two idiots to grace your pages!” Well I certainly am happy to have them featured on b&t, not only are they two of the nicest guys in the drinks’ industry, they’re also humble enough that they were probably shaking their heads and wondering why on Earth anyone would want to interview them.
But I’m getting ahead of myself and forgetting the intros; for those of you who don’t already know, Andy and Simon are the brains behind BarLifeUK, the UK’s leading online drinks industry resource for bartenders, and one of the best bartender websites in the world. They are well known faces in the UK cocktail scene, as they probably judge more cocktail competitions than anyone else I know, not to mention their dedication to visiting as many bars as humanly possible in every city they visit.
I’ve known Si and Andy for several years now, and was lucky enough to get to know them even better last year during Tales of the Cocktail, where we avoided the usual industry activities together, shot guns, played poker on a river boat and helped Cuba Gooding Jr. on his way to getting in a drunken shoving match with a bartender (that resulted in a warrant being issued for his arrest); perhaps that’s a story for another time though!
Below you’ll find a short interview with the BarLifeUK guys, held over a Daiquiri, a Manhattan and a Dixie last week.
You would think that the words ‘Tennessee Whiskey’ would be pretty self-explanatory right? It’s obviously just Whiskey made in Tennessee… maybe it’s not quite so simple. I was recently asked to present a seminar on American Whiskey at Imbibe Live to a crowd of bartenders and industry experts. It’s a subject I know fairly well from my day job as Brand Ambassador for Four Roses Bourbon, (and a keen imbiber of all types of American Whiskies), so I was confident in terms of subject matter. I thought the research would be brief and that I pretty much knew the story I wanted to tell about how American Whiskey styles have changed over the years, but information that I have discovered since has made me think that maybe I was just a little too cocky!
For the Imbibe seminar I drafted in the help of fellow alcohol geek Stuart Hudson, and between us we came up with the order in which we would tell the whiskey story, deciding to start with Rye Whiskey, as in all likelihood rye would have been the earliest base ingredient for making Whiskey in the US. We thought we’d follow up with Corn Whiskies and moonshines, as they most likely emerged once colonists moved south into the warmer southern states, where corn grows more plentifully; then on to Bourbon as it’s something of a hybrid of Corn and Rye Whiskies. Lastly we wanted to talk about Tennessee Whiskey and what makes it different from Bourbon… and that’s where we ran into a small problem.
There are three reason why I’ve chosen this moment to write about the ‘big easy’ and the drinks that come from there; firstly it’s that time of year when bartenders start thinking about Tales of the Cocktail, secondly I’ve just opened a New Orleans inspired bar in London (NOLA) with a couple of business partners, and lastly I’ve been lucky enough to be nominated for ‘best cocktail author’ at TotC this year, which all means that New Orleans is on my mind a lot at the moment. Writing the menu for NOLA, I knew right away that I wanted to have a page of New Orleans classic cocktails, and I wanted our team to have some knowledge about their origins, so my research began.
OK, so enough with the shameless self promotion! New Orleans is an amazing city, with a unique culture that spans back generations. In terms of cocktail heritage there can surely be few cities other than New York, London and Paris that have such a long and rich history. In other words there’s a lot to write about New Orleans when it comes to cocktails!
I’ve chosen the drinks that appear on my menu at NOLA, the Sazerac, Hurricane, Ramos Gin Fizz, Grasshopper, Vieux Carre, La Louisiane and French 75 (not strictly a New Orleans drink, but strongly associated with the city). They’re all drinks that I love for different reasons, and all very different in style, but somehow they reflect the fact that New Orleans has had a vibrant cocktail scene through the generations, and in every era there has been at least one drink that has become a classic cocktail known around the world… quite a feat!
Having shared a few things you should know about Gin, I thought perhaps I should write about some of the gins I think you should try. I originally thought it would be difficult to narrow down the list to just 10, but bearing in mind the fact that I want to offer a selection of gins that are quite different from each other it has proved more difficult than I imagined. Trying to find a selection of new and old gins that all have something unique and remarkable about them, and that don’t sit too close together has been a challenge to say the least.
Below you will find a good range of products, which are (in my opinion), well made and interesting to drink. Many of the ‘new’ gins I have tried (and I’ve tried quite a few) are perfectly fine products, but haven’t made the list because they either don’t bring anything different to the category, or they stray too far away from what I consider to be the key characteristic of gin, and that of course is being juniper led. I’ve ruled out the ones with over-powering botanicals (no coconut gins here thank you very much) and have crossed off the fairly standard ones that just taste like another average gin. The result is a list that should cover all of your drinking needs!
I’ve been thinking a lot about gin recently. I seem to have a love-hate relationship with the spirit, and I think it’s because of its recent rise in popularity. There are plenty of great Gins that have been on the market for a long time, but it seems like I stumble across a new one every couple of days. Now SOME of the gins that have launched in the last two or three years are fantastic products that have added a new dimension to the category. The problem is though, that for every one new gin that I like, there seem to be twenty that I just don’t get. Many new Gins, just don’t taste or smell like Gin to me, in fact many of them sit in a broader category of ‘botanically infused spirits’, but not Gin. It used to be simple to think of Gin as that junipery stuff that makes Martinis taste good, it’s now so broad in taste and style that I sometimes don’t know where gin ends and herbal spirits begin.
So with my mind wandering across this brave new world of Gin, and the b&t drinks cabinet bulging at the seams under the weight of new products, I thought maybe now was as good a time as ever to look at what makes Gin so interesting. Hopefully while looking into the facts, stories and of course some of the rules and regulations that define Gin, I might just get my head around what makes some Gins great, and others, quite frankly baffling.
It has been a strange couple of weeks in the bourbon industry, as first Maker’s Mark announced that they were lowering the abv of their product from 45% to 42%, then a week later announcing that they weren’t going to change their abv after all. The reversal of their decision came after a frankly astonishing outcry from bourbon drinkers, all of whom seemed to feel disappointed at the thought of any change being made to this much loved product. The amount of press that this generated, as well as the buzz on facebook and twitter, highlighted the passion that people often feel about the brands they choose to drink.
I’ll admit that I was tempted to write an article straight away, not to jump on the bandwagon, but to put across both sides of the story. Sometimes brands feel that they have no choice but to change their products, to react to demand or even profitability, and sometimes a change does no harm at all. That being said, any changes to a brand, be it the packaging, the price, the recipe or the abv, can have an adverse effect. I decided to hold off on writing my article until emotions had calmed a little. Unfortunately by the time it was written, Maker’s had reversed their decision, but I still think this is a discussion worth having, so below you’ll find some of my thoughts on the American Whiskey brands that have changed their recipes over the last few years and the effect it can have.
I’m not generally good at interviews, as most of my conversations seem to take place over a drink or three, and I generally forget to take notes or press the record button. That being said there are a few people in the drinks industry who truly inspire me, so I’ve decided from time-to-time I should share their stories on b&t. One character whom I find remarkable is a good friend of b&t, Claire Smith, of Belvedere Vodka.
If you’ve been lucky enough to spend any time around Claire, then you’ll now that she’s a pretty disarming character; she’s personable, friendly, quick to laugh and quick to drink… basically all the qualities you’d expect from someone whose role includes, (but is not limited to) being the Brand Ambassador for one of the world’s leading super-premium vodkas. What you might not have realised at first glance, is that there’s a lot more to what she does than meets the eye.