Tanqueray unveils 0.0% pour
Spirits giant Diageo has announced the launch of alcohol-free spirit Tanqueray 0.0%.
Tanqueray 0.0% has been created using the same botanical blend used in the making of Tanqueray London Dry gin including: juniper, coriander, angelica and liquorice.
The alcohol-free spirit joins a portfolio, which includes Tanqueray London Dry, Tanqueray No. Ten, Tanqueray Rangpur, Tanqueray Flor De Sevilla, Tanqueray Blackcurrant Royale and several other limited editions.
“Our expert innovation team has combined years of expertise and historic gin distilling knowledge to create a credible alcohol-free experience,” Tanqueray master distiller, Terry Fraser, said.
Anita Robinson, marketing director GB at Diageo added: “We know that people are increasingly making more conscious decisions about what they consume, but this doesn’t mean that they should have to compromise on taste or experience.
“We are proud to be launching Tanqueray 0.0%, a delicious alternative for those who choose not to drink for whatever reason.
“Our aim was to ensure that we retain Tanqueray’s distinctive flavours of piney juniper and faint lemon zest which when mixed with the perfect serve is exquisite in taste. Tanqueray 0.0% delivers a truly authentic, vibrant alcohol-free experience that captures the spirit of Tanqueray perfectly.”
New Orange & Cocoa pour from Elephant Gin
Elephant Gin, which combines rare African botanicals to create award-winning premium gins that give back to African elephant conservation, has unveiled its new 40% ABV Orange Cocoa variant.
Elephant Gin took its London Dry Gin and combined it with Spanish oranges and roasted cocoa beans to create what it describes as a “bright, zesty and velvety” flavour profile free from artificial sweeteners or colours.
Elephant Gin founders, Tessa and Robin Gerlach have pledged 15% of the profits from every bottle of Elephant Orange Cocoa Gin to African elephant conservation in a bid to support the preservation of African wildlife and their habitat.
Moonwake unveils core beer range
Edinburgh-based Moonwake Beer has unveiled a core range comprising a lager, pale ale, IPA and a milk stout – which will be released in time for summer.
Moonwake’s 4.5% lager is brewed with Scottish Barley and New Zealand hops, while its 4.2% pale ale features added oats alongside tropical flavours of mango, lychee and berries from Mosaic, Azacca, Citra and Challenger hops.
Its 5% IPA is packed full of citrus and pine from Southern X and Chinook and rounded off with German Malts, while its 4.5% milk stout boasts a floral, vanilla hint from its combination of Wakatu and Goldings hops.
"We're hoping our well-balanced beers will be well received as, while in lockdown, many drinkers have turned to reliable styles to enjoy whilst at home,” director Finlay Heslop said.
"Keep it simple, do it well goes a long way for a core range and for us as brewers we get to be innovative and creative in our methods of brewing with precision and creating quality beers people can stock the fridge with and enjoy again and again."
Pythouse Kitchen Garden launches Sprigster
Wiltshire’s Pythouse Kitchen Garden has launched non-alcoholic shrub infused spirit Sprigster.
Dubbed a delicious dry alternative to a gin and tonic or an alcoholic aperitif, Sprigster has been inspired by the seasonal and home-grown produce grown within its founders’ centuries-old walled garden.
“Our garden has the most fantastic history,” Piers Milburn, founder of Sprigster and owner of Pythouse Kitchen Garden, said.
“In the early 18th century, gardeners for the Bennett family sank their forks and established a botanical bloodline which still blossoms today. This drink celebrates exactly that.
“It was my mother actually who noticed that we needed a drink in the restaurant for the ‘designated drivers’ and that’s where it all began. Sprigster is a firm favourite in our restaurant so we are excited to introduce it to a wider audience.”
Creators of ‘world’s first’ African and Caribbean rum launches new expression
The multi-award-winning Equiano Rum Co has announced the European launch of their second expression – 43% ABV Equiano Light.
Described as a “refreshingly unique white rum”, Equiano Light is made from a blend of lightly aged molasses rum from the Caribbean, fused with fresh sugar cane juice rum from Africa.
The black-owned, female-led, brand honours the name of African-born writer, entrepreneur, abolitionist and freedom fighter Olaudah Equiano with their second expression, granting 5% of company profits and £2 from every bottle sold through equianorum.com to their 2021 charity partner Anti-Slavery International.
New Audemus Spirits launches created in tandem with Michelin-starred chef
Audemus Spirits has launched two new limited-edition products – Fractal 2.0 and Anne-Sophie Pic Gin – in the UK and Europe in collaboration with Michelin-starred chef, Anne-Sophie Pic and sommelier Paz Levinson.
With only 250 bottles available, Fractal 2.0 is part of the brand’s new series of limited edition “hybrid and freestyle spirits” and combines a Rose Geranium eau-de-vie and cold-infused coffee to create a warm flavour profile with floral notes.
Anne-Sophie Pic Gin distinct gin produced in tandem with, and inspired by the cuisine of, its namesake three Michelin-starred chef. Described as “rich in exotic pepper and fresh citrus”.
“The delicate brightness of citron and Meyer lemons harvested in south-west France create a bursting top note,” its creators explain. “Cubeb pepper, passion berry and locally foraged juniper provide a vibrant and bitingly intense core of the gin.
“All of this is underlined with a Japanese smoked tea, adding a subtle and lingering finish.”
Sandford Orchards vintage cider collection
Devon-based Sandford Orchards has launched a brand-new collection of Vintage Ciders; finest cask-aged cider ‘Sandford Reserve’, fresh oak-finished cider ‘Apple & Oak’ and a vat-aged cider named ‘The General’.
‘Apple and Oak’ is a 6.7% dry vintage cider aged in new oak barrels while 7.4% Sandford Reserve is the ‘exhibition’ cider of this new range and is created using the pick of the 2019 crop and matured in larger wine casks.
Finally, the 8.4% ABV General is described as the imperial stout of the range and is said to be “super rich” and boasting flavours of flavours of Seville orange, plum and baked apple.
“Every apple harvest has a distinct character,” Barny Butterfield, chief cidermaker at Sandford Orchards said. To use the term ‘vintage’ a cider must declare the year of harvest with the age of the cider providing a strong indication of its depth of flavour and maturity.
“A huge amount of effort went into creating our new vintage ciders and we are thrilled with the results. We trialled more than forty different potential winners before whittling them down to these three, each of which boasts their own unique characteristics.”
Sharpham wine draws Sparkling Blanc
South Devon-based Sharpham Wine has released a new vintage of Sharpham Sparkling Blanc produced from a blend of Pinot Noir and Chardonnay.
Following its relocation to the Sandridge Barton Estate in South Devon last Autumn, 1,500 Chardonnay, 5,000 Pinot Noir and 500 Pinot Meunier vines are being planted in ‘Stoney Field’ this Spring for the multi award-winning Sharpham Wine.
Additionally, there will be further investment in new winery equipment and a visitor centre, which is due to open in March 2022.
The new premises will enable Sharpham Wine to increase its output from 60,000 bottles to 120,000 bottles per year.
“We have a fantastic opportunity to expand our vineyard acreage on the Sandridge Estate on a limestone outcrop that is unique to the South West region,” Duncan Schwab, CEO and head winemaker at Sandridge Barton, said.
“It has long been recognised that great wine regions such as Champagne, Burgundy, Chablis, the Loire and southern Rhône valleys, and Saint-Emilion in Bordeaux are rich with limestone and we are extremely excited to be planting a mixture of Chardonnay, Pinot Noir and Pinot Meunier clones to include both sparkling and still wines.
“Our goal has always been to produce world class affordable wines in a sustainable and ethical way, whilst showcasing the unique micro-climate and soils of the Dart Valley in south Devon,” he continued “This new planting will enable us to produce more still wines and particularly expand upon our red wine production, which has been one of our top selling wines over recent years.
“Our south Devon climate enables us to ripen our fruit over an extended period. We have been noticing that our seasons are starting earlier and continuing into a prolonged Autumn when we harvest in September/October. The best wines are made in the vineyard, coupled with our minimal intervention approach in our new modern winery, this makes for an exciting future.”
