Esprit de June Liqueur Tasting Notes

I’ve been lucky enough recently to try out some of the portfolio of Boutique Brands, which includes G’Vine gin, Atlantico rum and Roberto Cavalli vodka. But the most unusual spirit they offer is something named Esprit de June, a liqueur created in France and can consider itself the only liqueur produced with the vine-flowers of Ugni Blanc, Merlot, Cabernet Sauvignon and other grape varietals, that blossom for only a few days in June. The added rarity to the ingredients, coupled with what can only be described as a fantastically styled bottled, makes Esprit de June one of the most sought out liqueurs for a bartender.

So how is this liqueur created?

Vine Flowers

The first step is the Vine Flower Harvest. In June, tiny white flowers bloom on the vines for just a couple of days. Their birth is a critical moment after a year-long meticulous care that’s given to the vineyard. These rare flowers are so delicate they can only be picked by hand, and must be harvested immediately.
Hand cut from the vine, the flowers are carefully transported in traditional wooden baskets. The vine flowers are then delicately collected in woven fiber “tea bags”. These “tea bags”, each containing different types of vine flowers, are steeped in artisanal grape neutral spirit for several days to extract their unique flavours.

When all the flavour has been extracted, the grape neutral spirit, now infused with vineflower, is strained off and distilled in a Florentine pot still, the same kind used by master perfume makers. The result is an Esprit, the utmost concentrations of the vine flower. These will be the only vine-flower distillates for a whole year, so they are stored in special vats.

Following an undisclosed recipe, these Ugni-blanc (creates pear, peach and white floral notes), Merlot (wild strawberry and cherry-blossom) and Cabernet-Sauvignon (strawberry, raspberry and violet) vine flower distillates are blended together, before being distilled a final time to perfectly unify their flavours. The use of other vine flowers such as Folle Blanche and Sauvignon Blanc allows the master distiller to guaranty Esprit de June’s flavor profile year after year despite the vintage effect. With the addition of the bare minimum of sugar, Esprit de June is born.

Esprit de June

Esprit de June – 28%

A perfumed mix of rose petals and strawberries with a sweetened edge as it rolls onto the palate. A light, almost non-existent texture, more silky and perfumed is an odd feel, but a long-lasting after-taste that has you craving for more.

Esprit de June is a versatile spirit, with its uniqueness and surprising offering on the nose and palate distinguishing itself away from the usual brands and with the recipes below, it shows that both men and women can enjoy.

June Buck

Glass -

Rocks

Ingredients -

45ml Scotch whisky or VSOP Cognac
25ml Esprit de June

Method -

Pour into an ice-filled glass and top with freshly-opened good-quality ginger ale. Stir briefly.

June & Wine

June & Wine

Glass -

Wine

Ingredients -

135ml red wine or chilled, dry white wine
45ml Esprit de June liqueur

Method -

First pour the wine (slightly less than a normal serving) then add the Esprit de June. Stir briefly.

Check out my Facebook page for more images of Esprit de June

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Socio Rehab Review

Socio Rehab has been called many things since its time on the streets of Manchester’s Northern Quarter, and since its January refurb, those already positive words on their cocktail making skills can be used while sitting in modern comfort. I swung by a few days back for the first time this year for two reasons – number one was to have some damn good cocktails, and number two was to show the rest of the world what their missing!

Although a flying visit, Max, one of the Socio Rehabs friendly bartenders, created for me a Blantons bourbon heavy Manhattan whilst flicking through what can only be described as a comic book of cocktails. Unique, quirky and it works. Recipes that jumped out at me included Lemon Rusky (vodka and limoncello shaken with fresh lemon juice and sugar, topped with grapefruit juice), Fish House Punch (Remy Martin cognac, Havana Club light rum and peach brandy liqueur shaken with strong cold tea, freshly wrung lemon juice, sugar syrup and soda) and a Orange Blossom Martini (Hangar I Orange Blossom vodka, (Benedictine, limoncello, dry vermouth rinse) stirred with mint leaves and a single smashed berry, finished with a Clementine zest).

Manhattan

With low wooden stools at the bar, there’s leather sofas with faded Union Jacks printed on overlooking the high street and nestled between big indoor potted plants. A simple singular tall table is at the other end of the bar next to the almost floor to ceiling windows, followed by a row of stools at a wall mounted side. Well known lounge music set the mood to chilled setting, with candles flickering against maroon coloured walls. Surprisingly, the colour scheme goes well with the tiled floors and red brick bar, as does the back bar itself.

With a fantastic range of spirits that meanders its way across the whole of the wall, there’s something literally guaranteed for all palates. Noticing brands including Woodford Reserve, Mamont vodka, Belvedere, El Dorado rum, Patron tequila, Bulldog gin, Ron Diplomatico and the Sipsmith range, this bar goes one further with the word variety. Theres even a bottle of Smith and Cross, a traditional blended Jamaican rum aged up to 3 years.

Smith & Cross - 57%

A mixture of tropical fruits and wild spices on the nose, with a slight ‘high alcohol’ aroma following. A kick of banana, vanilla and caramel on the palate, but is rather short on longevity.

Culross

Cocktails isn’t all that Socio Rehab serve though, with wines and beers including Heinekan, Moretti and Asahi available amongst an array of soft drinks. Next on the cocktail list for me however was a Culross which involves Bacardi Superior, Lillet, apricot liqueur and lemon juice. Served in a rather stunning gimlet, much to the envy of two fellow patrons, it was a fantastic end to a unfortunant brief visit.

Socio Rehab also host many events including cocktail nights, masterclasses and even the chance to jump behind the bar and have a go yourself! Friendly bartenders who know what they’re talking about – but use simple terms that can mean non-bartender folk can order without feeling out-of-place, an inviting setting, and some great drinks to try, Socio Rehab still hits the nail on the head when it comes to a city centre cocktail bar.

It’s a must try venue.

Check out more photos of Socio Rehab on my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Malmaison’s ‘Toast to the Roast’ at Smoke Bar & Grill

I was given the opportunity to try out Manchester Malmaison’s Sunday offering of ‘Toast to the Roast’, housed in their recently opened Smoak Bar & Grill. Never one to pass up on an opportunity to dine in one of Manchester’s premier hotels, myself and a friend opted for an early time slot and enjoyed a drink at their impressive bar arrangement until our table was ready.

 

Chicken Liver Parfait

Positioned in the corner, overlooking a long open planned room consisting of booths, singular tables and comfy chairs, we were offered a choice of Spanish Rey Viejo red or white wine whilst we browsed their Sunday menu. A choice of either Slow Roasted Plum Tomato Soup or Chicken Liver Parfait to start, with Roast Topside of Beef with Red Wine Gravy, Roast Pork with Red Wine Gravy or Baked Gnocchi Sorentina with Tomato, Basil and Mozzarella – all served with roasted potatoes, seasonal vegetables and Yorkshire pudding as a main. We both opted for the parfait to start, whilst my friend went for the roast pork, and myself the roast beef for our mains.

Despite at the time their only being two tables in, the musical ambience created a good atmosphere as we chatted over a glass of the Spanish red – a dark nose with juicy red berries moving to a mix of refreshing cherries and raspberries on the palate. Our starters soon arrived, set out on a long wooden board with a small jam jar of chicken liver pâté nestled next to four slices of toasted brioche and a dish of raisin chutney. A selection of bread was also laid out on a separate wooden slab to accompany. A great combination to start, with the flavours of the pâté and raisin chutney combining well as we made our way through our first course. But no sooner had our starters been taken away, our mains were being delivered, with Malmaison stamped plates carrying our choice of meat and Yorkshire pudding, hot skillet of carrots and runner beans and a gravy boat each to drizzle red wine gravy to our hearts content. With the pork piping hot, and the beef looking like perfection, we duly tucked in whilst sipping our way through the bottle of red.

The restaurant around us was filling up nicely, with a mixture of families, couples and of course being Mothers Day, a fair few Mothers. This didn’t seem to faze any of the staff, and their were plenty to go around as no problem seemed too small, and no customer left out. As for ourselves, clean plates were taken and followed with the placing of the desert menu. Well it would be rude not to take a look!

The Cheese Platter

I decided to go for the Valrhona Chocolate Fondant with White Chocolate Ice Cream, but almost regretted it when i saw what arrived for my friend – a selection of artisan cheese, crackers & chutney. Carried on a tray that needed its own set of legs to stand, twelve cheeses were on offer, with different chutney and biscuits to make a spectacle that even had the rest of the restaurant talking! Served by a waiter who explained what each cheese offered (I would name them, but I really wouldn’t be able to remember!), six small pieces were placed on a piece of slate, whilst my piping hot chocolate fondant arrived with a ball of ice cream placed delicately on a split strawberry and finished with a dusting of icing sugar. A desert that wasn’t too rich, but instead quite light, with the ice cream there to sooth the palate.

After spending a good two hours (which flew by) we finished the wine, complimented the staff and high service we had received and headed off to the rest of the day – full, yet still buzzing from seeing the Malmaison set the bar for cheese platters everywhere!

£15 per person is money well spent. Although a slimmed down menu for the day, there were still options I could have easily gone for instead, with all food piping hot, well cooked, very well presented and faultless service. I’ve recommended the Smoak Bar & Grill before, and he himself has come away with nothing but a fantastic experience. Consistency is the key.

Check out some of the fantastic photos from the day on my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Johnnie Walker Tasting Notes

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Tonight the Manchester branch of the Malmaison hosted an insight into one of the worlds best-selling blended malts – Johnnie Walker. Hosted in their exclusive Ember bar, and by a gentleman ironically named Johnnie Walker, himself a former craftsmen cooper and now a Director of Wine and Spirits for Malmaison, the seven of us were sat in front of three offerings, Green, Gold and Blue Label.

But before we were sampling the delights, Johnnie gave us an insight into the Johnnie Walker brand and how in 1805, the legacy began. Born in Kilmarnock, he purchased himself a grocery store at the age of 14 after his fathers passing and ran the business, selling everything from writing paper to his own whisky, until his death in 1857. His son Alexander took over and set about globalisation just a few years later, trademarking the name Johnnie Walker in 1877. In 1889, his sons Alexander II and George took over after his passing, and introduce the now iconic symbol of the Striding Man, created by the cartoonist Tom Browne, which adorns each bottle of Johnnie Walker and credited as one of the first global marketing icons. In 1909, the bottles were named after the colour that each were associated with, with the Red and Black Labels the first to be born, and each bottle was now housed in its distinctive square bottle as of 1920. From here, a Royal Connection followed in 1934, where still to this day they supply the royal household after receiving a Royal Warrant.

So with a rather regal history, how does the Johnnie Walker range fair?

Johnnie Walker Green Label – 40%

The only vatted malt in the range (no grain, only 100% barley) and has a blend of only 4 single malts with the youngest being 15 years. Slight peat aromas on the nose mixing with citrus and orange to create a light offering. Smooth on the palate with just a whisper of peat that has a burst of mouth-watering flavour at the end, although it doesn’t stick around.

Johnnie Walker Gold Label – 40%

Blended from over 15 single malts, and created to commemorate Johnnie Walker’s centenary. A very light, smooth and sweet nose which carries on to the palate. Lots of honey and mixed cereal with a gentle smoke that creates a long after-taste.

Johnnie Walker Blue Label – 40%

Specially blended to recreate the authentic character and taste of some of the earliest whisky blends created in the 19th century. A bold nose with dried fruits, spice and toasted corn aromas that turns to a rich, silky offering on the palate. A good kick-start of sweetness with vanilla and caramel that almost makes this verge itself to be a whisky liqueur. A long finish of cloves, spice and wood.

Johnnie Walker Gold Label

Tonight was a fantastic insight into not only Johnnie Walker, but also whisky in general, with Mr Walker indulging in the production methods of single malt whisky, the regions and delights that each offers, as well as how blended malts came about. It’s great to try Johnnie Walker Blue Label again after first trying it at this years World Class Seminar, and at around £130, it’s not to be passed upon. The more familiar Black and Red labels will hopefully appear soon to partially complete the collection under the Johnnie Walker family – I say that due to the fact their Johnnie Walker Blue Label King George V is around £350. Feel free to send me a bottle.

To check out more photos from the event, click here to be taken to my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Sacred Spirits Tasting Notes

Manchester was the host of the annual Northern Restaurant and Bar Show at Manchester Central last week, where amongst the guest masterclasses, Ian Hart brought along his gin making expertise. This unique way of involving the consumer has spiralled to new heights since the launch back in 2009, and its all created in the living room of his home. Having originally met both Ian and his partner in crime Hilary Whitney in London last year, I was very excited to see what Ian had in store for us at the Restaurant and Bar Show. Turns out it was to be an insight into Sacred Gin and eleven of the botanicals that are used, with the chance to create our own at the end.

Hilary and Ian at the London Cocktail Week

Below are the botanicals, and a little note on how each displays itself on the nose and palate.

Juniper -

Clean nose with only a slight juniper aroma. Surprisingly easy-going on the palate.

Mixed Citrus Blend (orange, lemon and lime) -

Very light on the nose with a smooth, long taste.

Angelica Root -

Very clean on the nose with a slight sweetness, with a palate of creamy potato.

Coriander Seed -

Smooth with a slight citrus and coriander nose, but a slight harshness and very little flavour on the palate.

Green Cardamon Pods –

Slightly harsh on the nose and palate with ony a small flavour.

Licorice Root -

Floral and clean on the nose, with a hint of sweetness on the palate.

Pink Grapefruit -

Subtle aroma with a rather potent attack to the palate.

Orris Root -

Slightly bold on the nose, but a freshness on the palate.

Star Anise –

Slight aniseed that slowly powers through on the palate and nose.

Nutmeg -

A freshness on the nose, following to the palate.

Cassia Bark -

Slight sweetness on the nose, and again on the palate with a hint of harshness near the end.

The range of botanicals

After nosing and sampling each botanical, we were given the chance to create our own gin using what we had in front of us. I went for a blend of juniper, mixed citrus, green cardamon pods and nutmeg creating a rather hazy nose but a smoothness on the palate with a mix of citrus and cardamon dominating the palate. Possibly not as good as an award winning gin like Sacred, but it was a fun way to mess around with the different ingredients and to see how each can compliment, and not so compliment each other.

So how does Ian Hart’s Sacred Gin compare to my own?

Sacred Gin – 40%

Clean, with a very subtle nose of fresh pine and violet. A dry, juniper let flavour on the palate, with a spicy edge that lingers for a long finish.

We were also lucky enough to try out his Spiced English Vermouth which is created using barks, peels, herbs and spices including organic wormwood from Somerset, organic thyme for the New Forest and English wine from Chapel Down in Kent.

Spiced English Vermouth – 18%

A strong aroma of herbs and cloves that follows onto the palate and creates a sweetness from orange wormwood and a small amount of lavender.

All of Ian’s creations are botanicals macerated in wheat grain neutral spirit before being diluted with distilled water. He then uses reduced pressure distillation to produce highly concentrated botanical flavoured spirits. These are blended and hydrated to create products that also includes Sacred Vodka and his ‘Gin Making Kits’ (a fantastic idea for any gin loving customer).

With the boom in micro distillers like Sacred Spirits, Chase and Sipsmith, and all hailing from the British Isles, there seems to be no end to these award-winning spirits and better still, there becoming very customer focused – and Sacred Spirits has hit the nail right on.

To see more photos from the Sacred Spirits event, check out my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.