Based on an original Recipe by Local Milk.
Distillery: Dunnet Bay Distillers
Brand: Rock Rose
Edition: Rock Rose Summer 2017
Since it's launch in 2015, Rock Rose gin has consistently managed to keep it's head above the craft gin parapit, demonstrating a resiliant and consistent approach to botanics and distillation. The Rock Rose Summer 2017 vintage is a wonderful combination of experimentation and competancy, and a testament to husband and wife Claire and Martin Murray's determination to build a spirits portfolio of real quality.
The Rock Rose summer 2017 vintage is a celebration of citrus notes. Lemon balm, lemon verbena and lemon thyme grown in the distiller's own garden marry with the gin's core botanicals to delivery somehting which stands out as part of a range, and is demonstrably different to the Classic Rock Rose and the Rock Rose Navy Strength.
Rock Rose gin gets its wonderful flavour from a carefully selected and put together creation of local and traditional botanicals. Each one meticulously chosen for their flavour properties to create the perfect taste. After 55 experiments by Martin & Claire Murray the final recipe was chosen to give a wee taste of Caithness and the very first batch was distilled on 17th August 2014.
The Mendoza desert can be an unforgiving place. The hardy cacti and thorn trees survive on little more than sand. Limestone and round stones - remnants of rivers which dried-up thousands of years ago - punctuate the landscape. Here, on the gentle slopes of the Uco Valley, the Zuccardi family are betting big on a small region which is producing wines of outstanding beauty.
The Zuccardi family’s journey to the Uco Valley is the culmination of generations of innovation; wine is in their blood, and their winemaking has come to lead the Argentinian pack.
The winemaker’s story centres on a young man. Born in Tucumán, northern Argentina, and an engineer by trade, Alberto Zuccardi packed-up and ventured to Mendoza to try his luck. Today, at the sturdy age of 92, Zuccardi has taken his venture from the winery of a happy gentleman amateur to arguably one of the defining Argentinian winemakers of their time.
Above: Zuccardi at the Uco Valley
The Zuccardi story wasn’t always so glamorous. For years, the family made and sold bulk wines until the early 1980s. Argentina was in the grip of one of its largest viticultural crises, which would see thousands of hectares of vineyards pulled from the chalky soil. Many of these old vines could trace their lineage back to Argentina’s first European colonists.
Of the 50,000 hectares of Malbec planted in the Mendoza at the start of the crises, barely 10,000 hectares survived.
It was an unmanaged disaster for bulk suppliers like Zuccardi. For Alberto, the path ahead was clear - he would stop supplying bulk wines, and instead he would bottle them himself.
It was Alberto’s bold move which would lay the foundation for his son, José Zuccardi, to bring the family’s wines to a wider audience. Today the family company exports 55% of the 2,200,000 cases it produces, while Argentina generates about £307 million from wine exports.
José’s energy and tenacity would bring the family its first taste of major success - but the winemakers took nothing for granted. They were just getting started.
THE THIRD GENERATION
The Zuccardis were making good wine. By the new millennium they were firmly established, but the family’s real leap forward would come with the arrival in 2002 of the third generation. Sebastián, José’s eldest son, would move the family into that undulating and uncharted Uco Valley territory. In doing so, he would dramatically change the family’s portfolio of wines with great effect.
The difference in the wines was immediate. “Nobody needed convincing,” Sebastián recently told Decanter. “The character of the high-altitude grapes spoke for itself, so looking toward that area was natural.”
The higher altitude contrasted sharply with the family’s traditional stronghold in lower climes. The acidity of the fruit. The punch each bottle packed.
The family’s flagship to that point had been the Q line, with Tempranillo from Santa Rosa leading the way. The collection remains magnificent, however the Uco Valley crop demanded new expressions, and the release of Zeta 2002, a blend of Malbec and Cabernet Sauvignon, soon followed.
Zeta was the first attempt at giving the grapes from Uco the status they deserved. “In Burgundian terms, Zeta was a generic wine – the equivalent of Bourgogne,” remarked wine writer Patricio Tapia. Two years after Zeta’s debut, the Zuccardis decided to complement the purchased grapes with their own vineyards in Uco.
BREAKING NEW GROUND
The Zuccardi family’s move into the Uco Valley opened up new opportunities to experiment with the challenging soil. The winemaker’s final victory would be in defining a very specific terroir, launching ‘Village’ and ‘Cru’ editions which aim to explore the many sub-regions of Uco through the Malbec grape.
The wines today speak of a sense of place. There is little to no oak. There is, however, an abundance of dedication of forging a collection of wines which stay true to their growing conditions and deliver stimulating, interesting profiles for us to enjoy.
Drouthy Drinks is an independent bottle shop which never charges its Highland customers a delivery surcharge.
Like you, we are fed up with getting to the checkout to discover a £15 surcharge - a penalty imposed by retailers and couriers who don’t value our business.
We’re based up here and we know that more often than not it doesn’t take just over an hour to get from Bonar Bridge to Tongue - whatever Google Maps says.
We have forced ourselves to take every opportunity to sample whatever wines, beers and spirits we can get our hands on - and have built a collection of our favourites; gin for a misty July afternoon, beer for an optimistic beach barbecue in a force 7 gale and wine for watching the sun go down and remembering why we love it here.
We live in a special place, our drinks should be special too. And fast. And without surcharges.
The coffee industry is big business. It's no wonder with an estimated 55 million cups consumed every day in the UK. Some 80% of people who visit coffee shops do so once a week, and 16% visit on a daily basis.
For the two Australian entrepreneurs who created Mr. Black - a wonderful coffee spirit - it was a no brainer to combine coffee and alcohol since there were no good quality coffee spirits on the market. The competition was sickly sweet and full of sugars and flavourings.
“COFFEE LIQUEUR FOR COFFEE PURISTS”
Mr Black cold press coffee liqueur has a beautiful aroma of fresh espresso, and is bitter but balanced on the palate with notes of chocolate, caramel and a slight citrus edge. It finishes with notes of toffee, marmalade and coffee. The caffeine profile has been toned down helping to ensure you’re not awake all night.
Mr Black is cold brewed and pressed to extract real coffee flavours and aromas -
it is now considered one of the best coffee spirits on the market anywhere in the world.
After launching Mr Black in 2013, they received a gold medal award at the 2012 International Wine and Spirits Competition in London - the highest award ever received by an Australian spirit. In early 2016 they were awarded “Favourite New Exhibitor” by trade and consumers at the London Coffee Festival, despite only entering the UK market just before the event in April.
Mr. Black is crafted from different beans and roasting profiles to develop different flavours in the final drop. Specifically;
Mr Black is entirely cold-extracted with no addition of flavours, preservatives, caramels or vanillas (generally used to disguise bad coffee or inferior process). Cold extraction – as the name suggests – is done at significantly lower temperatures to espresso – 23 degrees in this case. The result is a less acidic brew with a rounder mouthfeel and big coffee flavour – perfect for creating a liquor. Creating a coffee that can stand up to blending with spirits, Mr Black uses a significantly higher coffee-to-water ratio and longer steep time than traditional cold brew.
Champagne is of course the world's best known sparkling wine. A symbol of wealth and status, lauded in the pages of celebrity magazines and synonymous with romance and love - it's a surefire way to impress.
The problem with Champagne though, are those very reasons. It has become the symbol of decadence and superficiality and, rightly or wrongly, it has an incredibly high reputation. And with that reputation comes a high price.
Nowadays though, this is not the impediment it once was. The quality of these alternative sparklings has increased dramatically and the costs are much lower than their French cousin. Sales in the sparkling wine category topped €4.6 billion last year, and prosecco sales in the U.K. reached over €600 million, which equates for more than 75% of all European sales and we drink 2.5 times more than drinkers in its native Italy.
Here, we look at some of the alternatives that we like, and hopefully you will too.
Pale yellow colour. Fresh, complex aroma that mixes pastry notes from the cava’s 36-month aging with light hints of fresh fruit from the base wine. Fresh and smooth on the palate, with very fine bubbles that perfectly complement the wine's complexity. An elegant, serious finish, long and dry, bringing out the essential flavour of the cava.
An elegant sparkling wine with gently frothy citrus fruit character. Bread and toasted almonds hit the nose. Well rounded with hints of peach and tangy acidity followed by a long, appetizing finish. The perfect balance between ripe and crisp. A delicious alternative to Prosecco or Champagne.
Pale straw in colour. The wine shows aromas and flavours of orchard fruit, citrus, almonds and white flowers, with soft bubbles and a beautiful complexity of flavour on the palette. Ideal for celebrations.
Lively pear fruit and white flowers lead the way in this stylish Prosecco. It’s a little drier and more serious than some but has an energy and floral lift that is very appealing.
Bodega Ruca Malen is a boutique winery in Mendoza set up in 1998 by owners Jean-Pierre Thibauld and Jacques Louis de Montalembert. Together, the friends have lived their dream and founded their own winery where they concentrate on making premium wines largely from Malbec and Cabernet Sauvignon. Fresh and elegant. Full of citric and white flowers notes. Some toasted almonds and fresh bread aromas shows up adding complexity. Creamy and fresh in the mouth with a long and fruity aftertaste.
Started in 2007 as the first commercial “micro” brewery to be located in the heart of Speyside. Then, as now, the focus was on making sure that every recipe was as good as it could be. That’s why it wasn’t until 2011 that the first casks arrived. This dedication to excellence was due in large part to co-founder, Managing Director & Head Brewer, David Macdonald.
David was kind enough to give us some of his time to answer our questions
Can you tell us a little bit about yourself and your brewery?
I’ve always had an affinity to the drinks trade, having been a member of CAMRA and being introduced to the joys of whisky as a student. I entered the Scotch Whisky industry in 2001 after graduating in Chemical Engineering and since then I’ve worked at some of the biggest and best loved distilleries for the world’s biggest drinks companies. I completed the Heriot-Watt MSc in Brewing and Distilling and it was during this time that I founded SVB with my business partner. In my spare time (when I can find it) I enjoy mountain biking, cycle touring, and of course a pint and a nip with my friends!
Spey Valley Brewery was the first commercial microbrewery to be located in the heart of Speyside, creating the finest hand-crafted beers from the same water as Speyside’s world renowned malt whiskies. In early 2016, production moved to a dedicated unit, that has seen Spey Valley Brewery become the largest brewery in the local area.
What encouraged you to get into brewing?
I’ve always been a fan of real ales, I spent a lot of time in Northern England mountain biking and visiting great pubs. Since I’d come up with the name Spey Stout, I decided someone had to make it – why not me?
What do you think attracts people to your beers?
I think people link the beers with the location, and buy into the whole brand, not just the beer - the beautiful scenery and the whisky connection – the Spey Valley and Scotland exports very well, whether to England or the wide world.
Do you create for the market, or is it all towards your own taste?
To begin with, it was all to my own taste – I was a one-man band but I listened to customer feedback (shout out to “Cracking Pint” Colin from Speyside!) and tweaked existing recipes and extended the range. Now we’re operating on a larger scale, the team are happy to be taste testers and have been invaluable in giving me guidance on how to recreate and improve the beers since moving to the new plant. We’re now looking at new recipes and market specific products, that simply weren’t possible on the old equipment.
What makes you unique to other breweries?
Our location – we’re on a farm, with an awe-inspiring view of Ben Rinnes. We’re also quite well connected to our neighbours on the Malt Whisky Trail - would be hard not to be with 16 years’ experience in the industry – and our beers pair well with many drams.
Of your beers, what is your favourite/ what do you think represents you best?
Spey Stout is my favourite – the beer for which the brewery was built. It was named long before it was ever brewed, and was always the aim for the brewery – as good a Stout as could be found anywhere in the world.
What is your personal favourite style of beer?
I tend to drift towards the dark side – Stouts and Porters.
What are your top 3 favourite beers (any brewery/any timeframe) and why?
Motueka - 6°N & Cloudwater Brew Co.
Moose Fang – Beavertown
Spey Stout – well if I can’t make a beer that’s one of my favourites I’m doing something wrong.
Which other working breweries do you rate highly?
There’s so many good breweries now, it’s difficult to handpick favourites. I really love what the guys down at Siren are doing, and Atom have done some really interesting beers as well. We also love our stand neighbours from Craft Beer Revolution, Pilot, who crack us up on Social Media.
What do you think of the current state of Scottish brewing, and what do you think for its future?
It’s an exciting time for Scottish brewing. It’s great to see the industry booming. Although it’s not without its challenges – the more great breweries there are, then the more competition there is. The future promises to be quite exciting – to keep ahead of the game, you have to think a little bit outside of the box.
What has been your biggest challenge and biggest accomplishment since you opened?
The biggest challenge has been building the new brewery – it’s been bigger, taken longer, and taken more out of me that I had ever imagined it would. And it’s still not over! It’s not far away, though… watch this space!
Having said all that, it’s also our biggest accomplishment, as we have a beautiful new brewery in a wonderful location that will become a great tourist attraction for Speyside. It also means we produce a lot more beer, meaning many more people can enjoy it up and down the country.
What is next for the brewery?
We’re very excited about 2017, and look forward to growing into our new brewery, getting the Spey Valley Brewery name out across Scotland, the UK and the World!
Where can people contact you?