1. SIP ON SCOTLAND
The family-owned Scotch whisky distiller Hunter Laing & Co has recently released Scarabus Specially Selected. Meaning “rocky place” in Old Norse, Scarabus is named after a mystical area in Islay — one of Scotland’s most famed whisky-distilling regions. Aromas of Islay peat smoke and sea salt are followed by warming leather notes, stewed rhubarb, and a wonderful vanilla sweetness on the palate, leading to a rich, lingering finish.
2. FRENCH KISS
Martell is the one great cognac house that distils only clear wines to produce its eau-de-vie and iconic taste. Lightly toasted wooden barrels further enhance the amber hues and woody notes of the Martell VSOP.
3. TASTE THE CARIBBEAN
Introducing a new Jack. Jack Tarr Blended Dark Rum is a wellrounded blend of special rums imported from the Caribbean, counter balanced with a splash of the finest South African light rum. It exceptional smoothness and superb flavour.
4. LET’S DRINK TO LONDON
Made in England using a 150-year-old family recipe that’s been passed down through five generations, Hayman’s is as classic a London dry gin as they get. Fresh, bright, and balanced, it comes in two variants.
Did you know that South Africa is not the ninth-fastest-growing gin market in the world? This explains the proliferation of gins on our shelves — from everyday drinking gins and artisanal ones to premium gins of international repute.
COCKTAIL RECIPE: WITH LOVE, FROM KENTUCKY
Forget fried chicken, after you’ve tasted Bulleit Bourbon, you’ll have a newfound gratitude for Kentucky (its home of origin). Distilled and aged in the classic Bulleit family tradition, this bourbon’s high rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Charred American-oak barrels lend a smoky backbone, while good old time in those barrels allows all the various components to mellow, mingle, and mature beautifully. We also love that its bottles were designed to have the look and feel of old medicine bottles.
- 37.5ml Bulleit bourbon
- 12 fresh mint leaves
- 50ml apple juice
- 15ml cinnamon syrup
- 50ml soda water
- 2 dehydrated apple fans
Build and churn with crushed ice into a cocktail tonga glass. Top with soda water and garnish with mint and dried apple.
With over two decades of experience in the luxury-drinks market, Wade Bales’ passion is sourcing really great drinks and sharing them with really great people.
• From the May edition of Wanted, 2020.