Forget your G&T
What do you call a premium gin that has an infusion of select Riesling from the Zilliken estate of Saarburger Rausch? Ferdinand’s calls it a Dry Saar Gin. The company says the craftsmanship of Master Distiller Andreas Vallendar and over 30 finely balanced botanicals—sloe, almond shell, coriander and ginger—taken from the vineyards and its own cultivation guarantee a high-quality product.
Do you speak Greek?
The Glasgow Distillery Company latest offering, Prometheus Speyside is a one-off run of a single malt that’s been matured for 26 years. Named after a Greek Titan, Prometheus, according to its makers, carries “the smokey influence of peated barley with the wonderfully zesty and floral notes typical of its region.” Only a limited amount of the whisky will go towards creating it; the rest will be held for further maturation.
Peel some Orange
Bengaluru-based Amrut Distilleries has rolled out Amrut Naarangi, the only single malt whisky ever produced in the world with a subtle orange expression. Having met all the requisite EU regulations, 900 bottles are on their way to Europe, Asia Pacific and Canada.
Genie in New Bottle
Southwold-based Copper House Distillery has given a makeover to its Adnams Copper House dry gin. The new bold design has been created to convey a sense of the handcrafted, small-batch production that goes into making the gin, as well as the distillery’s coastal location.
Sandeman, the Portuguese company based in Douro Valley, is 225 years old. It is celebrating by bottling, for the very first time, a rarefied, old tawny porto from a single cask. The Cask 33 has been stored in the company’s cellars on the banks of the Duoro river since the 1960s. The cask has a limited run of 685 bottles with the company’s vintage wines. The hand-blown bottles resemble the original model used by Sandeman founders.