Ten Mezcals Perfect for Sipping

Let’s talk about Mezcal - the world's fastest growing spirit! One of Mexico’s most epic exports! A spirit drenched in history, ancestry and rich, deep culture! Mezcal is more than just a spirit in Oaxaca, Mexico (where about 80% of the stuff is made), it’s a way of life. Bottles of Mezcal grace every dinner table at every family gathering; it flows freely in restaurants and even sits as an offering on the intricate altars that honour lost loved ones every year during Dia De Los Muertos. 

For only a few years now, Mezcal has been drip-fed to the western world. As the collection of expressions, agave styles and regions has fallen into the hands of bartenders, so has expanded the diverse array of cocktails sprouting up in the world’s most high end joints every other day. However, what do the master distillers behind Mezcal brands think about these mixological delights? Well, it is not an uncommon answer to receive something along the lines of: “I like the cocktail. I’d rather just drink the Mezcal.” 

Great Mezcal should be ‘sipped with kisses’, just like one might enjoy a fine single malt - no lime and salt in sight! Mezcal is traditionally served at room temperature, and when enjoyed the right way, might open your mind to the huge variety of spirit styles that can be created from the over forty agave species that are distilled into Mezcal! Most - but not all - Mezcal have a smoky, vegetal and herbaceous quality, but the final product comes down to the style, agave species, region and choices made by the distiller, or Maestro Mezcalero. 

There’s a Mezcal for every occasion. We’ve collected ten Mezcals perfect for sipping. Sit back, relax, and delight in the wonders of the ancestral agave spirits of Mexico.

Quiquiriqui Espadin

Handcrafted and made to order, Quiquiriqui (try saying that three times fast) is a shining, affordable example of what family run, artisanal Mezcal has to offer. Espadin is the most common agave variety to be found in Mezcal, and offers vegetal, woody and peppery notes to the final product. The fibres of the plant are cooked in huge stone pits and then crushed with a Tohana - a huge stone wheel - which is then fermented and distilled. What we’re trying to say is, Mezcal takes an incredible amount of work, attention to detail and effort, and Quiquiriqui provides a fantastic place to start on your Mezcal neat sipping journey.

Size: 700ml
ABV: 45%
Find here: £36

Lost Explorer Espadin

The Lost Explorer harnesses the power of travelling through alcohol. When you sip the gently smoky liquid from Oaxaca, you are transported, at least in part, to the place and time that it was made. With Mezcal, the flavour emerges from the soil, the terroir and biodiversity of the region, not to mention the eight years it takes for Espadin agave to reach the required maturity to make Lost Explorer Mezcal. Lost Explorer helps promote biodiversity by planting three new wild agave for each plant they harvest.

Size: 700ml
ABV: 42%
Find here: £62.65

Koch Tepeztate

Tepeztate Agave takes a whole 15 years to reach maturity. That’s 15 whole years before Koch can even begin to cook, ferment and distil the heart of the plant to make their deliciously herbaceous and floral Mezcal. Hailing from the region of San Baltazar Guelavila in Oaxaca, Koch El Mezcal considers their liquid offering to be an art form, and when one considers the historic value of Mezcal, it’s hard to disagree with them. Enjoy sipping this agave spirit knowing that those that create them are dedicated to the survival of the niche agave plants they use, and the biodiversity of the soil in which it grows. Densely smoky, oaky and brimming with herbaceousness. 

Size: 700ml
ABV: 46.8%
Find here: £52.91

Picaflor Espadin

A celebration of the Hummingbirds role in the pollination of Agave Espadin, Picaflor exclusively uses this agave varietal. Distilled in copper pot stills and completely unaged, this Mezcal offers everything and more that one may want from a Oaxacan Espadin. Expect mild smoke, tropical fruits and citrus. Picaflor operate with a “hand to hand” philosophy, meaning the bottle travels from producer, to distributor, to consumer with as little alteration as possible. What you find in and on this bottle is as you’ll find it in the San Luis Del Rio region of Oaxaca, Mexico.

Size: 700ml
ABV: 42.9%
Find here: £40.81

Don Amado Mezcal Rustico

Distilled in Oaxacas highlands, Don Amado is crafted by the Arellanes family, who have been producing Mezcal for well over 300 years. This Mezcal is steeped in tradition and boasts a generational craftsmanship that makes this both complex and approachable. This particularly ashy, nutty Mezcal is fantastic served neat. The Agave Espadin is slowly roasted in firewood embers and distilled in traditional clay pot stills. They’re notoriously difficult to maintain, and make some of the finest spirits one will ever come across.

Size: 700ml
ABV: 47%
Find here: £64.49

Mina Mezcal Blanco

Mina really sets itself apart from other Mezcal by way of its production method. A truly sustainable product, Mina is cooked in a brick kiln that doesn’t require any firewood to fuel, and yet still boasts pronounced smoke and vegetal, earthy aromas. A true triumph of both modern and traditional techniques makes this Mezcal a unique sipping experience, but also provides a real ethical choice. Despite being bottled at 46%, this Mezcal is smooth, lightly citrusy with a chocolate finish. 

Size: 700ml
ABV: 46%
Find here: £45.49

Casamigos Mezcal

You’ll find most Mezcal comes from a long line of family-run distilleries, producing the finest of liquids using traditional techniques passed down through the bloodline. Casamigos is a 5th generation Mezcal, and the agave cooks for a whole 6 days in a pit of volcanic rock making for a particularly smoky, peppery flavour profile. Celebrity inclusion is a source of controversy in the world of agave spirits, but George Clooney’s faith in this distillery has proven not only profitable, but propelled a fantastic family led Mezcal into the global market. 

Size: 700ml
ABV: 40%
Find here: £62.45

Del Maguey Vida De Meurtas

Produced in the small single village in the beautiful town of San Luis Del Rio, this limited bottling celebrates the ancestral traditions of Dia de Los Muertos (Day of the Dead) and is dense with rich berry notes, spice and red chilli. In their own words - “A perfect choice for those who wish to explore a mezcal that unites tradition with moments of reflection and festivities” - we couldn’t agree more! Celebrate the life of the dead today with this delicious sipper. 

Size: 700ml
ABV: 45%
Find here: £48.31

Sin Gusano Espadilla and Papalome

With different agave varieties comes endlessly unique expressions of Mezcal, this blend is mostly Espadilla Agave, but also uses 10% Papaolome in the roasting and fermentation. It has that complex quality one tends to get from traditionally clay pot distilled Mezcal, and, fascinatingly, the distilled spirit is condensed down in a hollowed out tree trunk before being bottled for your sipping enjoyment! Expect a delightfully mellow, minerally spirit with chocolate and citrus peels. 

Size: 500ml
ABV: 45.8%
Find here: £50.59

Dangerous Don Joven

This award winning Artisanal Mezcal has one goal in mind - bringing people together! Mezcal is a communal experience in Oaxaca, something to be enjoyed with those you love, and Dangerous Don provides the perfect vessel for an evening with those who mean the most to you. In a male dominated industry, Dangerous Don is proudly female run and owned, and has a commitment to supporting the family led traditions of Mezcal. Richly aromatic, smoky and vegetal.

Size: 700ml
ABV: 45%
Find here: £49

You’ve learnt a lot about sipping Mezcal, now, what to mix it with? Why not check out these Six Stunning Margarita Variations.

By Miley Kendrick

Does The Type Of Alcohol Or The Order You Drink Them In Affect Sickness And Hangovers?

‘Grape or grain, but never the twain’

‘Beer before liquor, never been sicker; liquor before beer, you’re in the clear.’

‘Bier auf Wein, das laß sein - Wein auf Bier, das rat' ich dir.’

‘Bière sur vin est venin, vin sur bière est belle manière.’

There are all kinds of sayings and phrases from across the world about which order you should drink different styles of alcohol in, or whether you should even mix at all. Are there certain combinations that cause sickness, or is it all a myth? Let’s get to the bottom of it.

Why can alcohol make you ill?

The popularity of phrases like these probably stems from just how universally horrible a bad hangover can be. The idea that you can follow a one-line rule or avoid certain drinks in certain orders is comforting, because it means a hangover can be avoided next time. They’re also born out of coincidence. A fellow drinker may advise you to drink in a certain way because when they did that, they were fine the next day – but it’s far more likely that it wasn’t the order of drinks that helped them, but something else like food, water, speed of consumption etc.

The truth is, alcohol irritates the stomach lining, increases acid release, and causes inflammation. Basically, the body doesn’t like alcohol. As a result, too much of it and its reaction is to expel it and make you feel uncomfortable so that you avoid drinking more. It’s looking out for you, even if it doesn’t feel like it when you’re hunched over a toilet.

What causes a hangover?

But, even if you make it through the night unscathed, you have the morning hangover to contend with. Alcohol increases urination and triggers an excess loss of fluids – this dehydration results in fatigue, headaches, and thirst. Building on that, your sleep quality will be much poorer, so you’ll also feel tired from this.

Alongside dehydration, you have ‘acetaldehyde’ which forms when the liver breaks down alcohol. This is toxic which also exacerbates symptoms. The livers breaks alcohol down at a rate of 10ml of pure alcohol each hour – which is roughly a single shot of vodka in the UK. Exceed this, and your body struggles to keep up.

Congeners are also in drinks – these are compounds other than ethanol, like methanol. They break down into other toxic compounds and are shown to increase hangover severity.

Finally, alcohol also affects cytokine concentrations in the immune system, and studies show that these create hangover-like effects also.

The combined effects of the above creates the hungover feeling. Now, whilst some of these effects will be completely unavoidable if you drink large quantities of alcohol, does the type or order of your drinks affect how the severity of your hangover?

Is it bad to mix your drinks?

Researchers from Witten/Herdecke University in Germany and the University of Cambridge did thorough experiments involving the order of drinks and whether it affects hangovers. They had groups drink either just beer, just wine, or beer then wine, or wine then beer. Then they swapped all the groups around and ensured everyone drank the same amount of water for their body weight so that the only variable was the style of alcohol drunk.

The result? It made no difference. None at all. They only found that women tended to have slightly worse hangovers, and that perceived drunkenness (irrespective of drunkenness) made a slight difference. In other words, if you believe that you’re extremely drunk, you’re more likely to feel worse.

There are some arguments that mixing drinks can cause nausea, but this is far more down to personal taste and inhibition. By this, we mean that if you stick to relatively low-alcohol beers that you enjoy the taste of, you are less likely to feel sick than putting yourself through a foul-tasting high-alcohol shot – the sudden discomfort of which may trigger nausea.

Are certain drinks better for avoiding hangovers?

In short, no. It’s all about how much you drink and how fast. However, there are things called ‘congeners’. These are substances produced during fermentation other than ethanol/alcohol e.g. acetone, fusel oil, tannins, ketones, esters etc. and artificial inclusions like flavourings and sweeteners.

Something like Bourbon whisky is believed to contain 37 times the quantity of congeners as vodka, a cleaner more neutral spirit. The evidence is far from conclusive, but clear drinks such as white rum, gin and particularly quality vodka have less of these and create milder hangovers. It’s believed that the more distilled something is, the less congeners are in it (generally). This theory is why some drinkers believe that pure, top-quality liquors don’t give bad hangovers like ‘cheap and nasty’ liquors.

Why? Well, some researchers suggest it makes breaking down alcohol more difficult because the body can’t fully focus on breaking down ethanol, meaning alcohol and byproducts linger. Further to this, they may also stimulate stress hormones and inflammation.

Do different types of alcohol get you different types of drunk?

This also falls within the ‘old-age wisdom’ bracket, but again, the answer is no.

There is no evidence that tequila makes you dance, or whisky makes you aggressive or anything else. Any perceived differences come from the strength of the alcohol, the reputation of the drink, the context in which it’s consumed and your personal history. For example, if you had tequila once and happened to dance a lot that night, the next time you have tequila, you’re already preparing yourself for the same feeling… which can actually trick you into believing the effect is real. It’s all in your head. The brain is a funny old thing.

How to avoid a hangover

·        It’s obvious but worth stating. By far and away the most powerful factor when avoiding hangovers is the amount of alcohol consumed. Drink less, feel better. The same goes for the rate of consumption.

·        Food in the belly slows absorption and minimizes sickness.

·        Alternating alcoholic drinks with a glass of water can help stave off dehydration. Or even better is if you can intake electrolytes which are lost during urination.

·        Once the hangover has hit, it’s only really Father Time that can help. Having said that, medicines like paracetamol and stronger similar tablets can ease headaches and replenishing liquids and electrolytes is important.  A proportion of hangovers are also mental, which is why distracting sensations such as cold-water swimming can help.

If you fancy swerving any risk of a hangover, then how about exploring No-Lo drinks here? They just get better and better.

What Are Aromatised Wines?

Aromatised wines have ancient roots that date back thousands of years. In hunter-gatherer societies, wine-like drinks were infused with botanicals for rituals, ceremonies and medicinal purposes. In Ancient Rome, wine was mixed with water and spiked with herbs and spices. The Romans initially aromatised lesser quality wines to make them more palatable and we know drinking aided their digestion. Intriguing flavours with medicinal properties derived from nature were considered both beneficial and enjoyable to drink.

Today, our modern aromatised wines are important in bar and cocktail culture and, of course, every home bar should have some in stock (preferably chilling in the fridge) in readiness for that drinker who always appreciates a more sensory flavour experience. 

Not suited to all tastes, bitter-sweet drinks are enjoyed by many people, especially those who enjoy dark chocolate. And just like chocolate, sweetness falls on a spectrum. If you’re a home bartender you never know when a sudden desire for a Manhattan, Negroni or Martini might strike in one of your guests. Like every good Boy Scout or Girl Guide, being prepared is imperative. 

WHAT’S THE DIFFERENCE BETWEEN FORTIFIED WINES AND AROMATISED WINES?

Whenever wine has neutral distilled alcohol added, it is fortified, i.e it’s been strengthened. The biggest players in fortified wines are Port, Sherry and Marsala. But none of these regional tipples (from Portugal, Spain and Sicily respectively) are considered ‘aromatised’ wines. They are simply wines with higher ABV. 

Aromatised wines belong under the same family umbrella as fortified wines because of the alcohol added. ABV is typically between 14.5% and 22%. What differentiates this sub-category is the addition of aromatic botanicals. The wine becomes more complex with the addition of spices, herbs, roots, flowers, leaves and fruit. Bitter botanicals are characteristic, so to balance the bitterness, aromatised wine is typically sweetened, either with sugar or caramel colouring which can deepen the liquid’s colour as well as adding sweetness to the mix.

So the difference is - fortified wines have neutral alcohol added but no herbs or spices. Aromatised wines have neutral alcohol added and aromatic botanicals, sometimes sugar. Some brands use mistelle as an ingredient for sweetness which is a blend of slightly fermented white grape wine to which brandy has been added too.

BOTANICALS & DIFFERENT VARIETIES

The principal botanicals used in aromatic wines are bitter herbs: wormwood, quinine and gentian. The three main types of aromatised wine are Vermouth (wormwood), Quinquina or Chinato (quinine/cinchona) and Americano (wormwood and gentian). Vermouth far outweighs the other varieties in worldwide popularity because of its use as a staple in many popular cocktails so that’s what this article focuses on. The most famous Quinquina is Dubonnet, an aromatised French red wine often enjoyed as an aperitif. Americano is an Italian aperitif which can be an aromatised version of Bianco or Rosa wine.  

Other botanicals used in the making of aromatised wines are ones you may recognise from gin production - think exotic spices such as cardamom, cloves, and cinnamon. Citrus peels, roots, flowers, and barks may also be used, adding layers of nuance and complexity to the wine's flavour profile. Each ingredient contributes its character to the final blend.

VERMOUTH

The king of all aromatised wines, the name Vermouth comes from the German word for the intensely bitter herb, wormwood—vermut.

Strict rules exist around how it’s made and what counts as Vermouth:

The first rule is one of the flavourings must be wormwood (Artemisia absinthium). 

The plant’s weedy, eucalyptus, intensely herbaceous character attacks both the front and back palate which means that infusing wine with wormwood in any meaningful quantity imparts great herbaceousness and a bitter undertone. Wormwood has been used for centuries as an anti-inflammatory medicine to reduce swelling and pain in joints and muscles, to aid digestion, and to treat skin infections and intestinal worms, hence its curious name. Wormwood is also a known ingredient in absinthe. The taste is extremely bitter but this can be sweetened.

The second rule for Vermouth is that there should be a minimum wine content of 75%. So, three quarters wine and a helping of wormwood and you’re well on the way to making Vermouth!

French and Italian Vermouth Origins

Traditionally Dry Vermouth was seen as the French style, while Sweet Vermouth was Italian. Although contemporary innovations have now blurred these distinctions, it’s good to recognise the origins. If you see Vermouth di Torino on a bottle label it means the liquid originates from Piedmont, the region of Italy around Turin, where Vermouth was first made. So as a rule of thumb, if Torino is on the label, you can expect it to be something pretty special.  

Today, modern Vermouths come from several worldwide wine-growing regions, not just France and Italy. Producers are permitted to use the name Vermouth as long as they adhere to the above rules. 

Colour and sweetness range across the full bitterness/sweetness spectrum, going from the light-coloured Extra Dry to Dry to Bianco/Blanco to Rosé/Rosata and finally Sweet (red) Vermouth. The first three of those are typically made from white wine but so too can rosé and sweet vermouth be made from white grapes. The final liquid that’s bottled doesn’t necessarily reflect the colour of the grapes the wine originated as, because caramel colouring is often added to white wine to create the red-coloured Sweet Vermouths. Here’s the spectrum from driest to sweetest:

1. Extra Dry Vermouth: The appearance of this is clear, the colour is pale lemon, and it tastes very dry with just a hint of flowers. Great for extra dry martinis. See La Copa Extra Seco, the Spanish Vermouth below. 

2. Dry Vermouth: More of a pale gold hue, this is a bit sweeter, spicier and has more herbal complexity than its extra dry counterpart. Shines in a martini or just sip this one neat (chilled) or over ice. The well-loved brand below is Noilly Prat Original Dry Vermouth de France.

3. Bianco/Blanco Vermouth: This one is medium lemon or gold in colour, tastes more tart and light and a bit like sweet vermouth but with a tangy citrus brightness. It's nice to sip alone or mix with soda or tonic. See the Argentinian Blanco Vermouth from La Fuerza below.

4. Rosé/Rosata Vermouth: Made with white or rosé wine to give it a naturally pretty pink colour, this Vermouth often bears a mix of sweet and bitter citrus and floral notes. You can sip it alone or mix it with soda or tonic. 

5. Sweet Vermouths: Colour is typically red and intensity can vary from medium amber to deep red. Made from any wine, they often have caramel added to deepen the colour and balance the bitterness of the wormwood with sweetness. A smooth, sweet, mouth-filling texture with some complexity coming from spicy botanicals. Sweet Vermouths are famously used in cocktails like the Manhattan, Negroni and the Negroni’s lighter, drier cousin the Gin & It. Cocchi VdT is ideal for this cocktail which would work well with lighter citrus or herbal gins.

HOW TO SERVE VERMOUTH 

Vermouth is an enjoyable drink you can sip slowly, either by itself or with ice and a slice of citrus or an olive. When you want something with flavour but not too much alcohol it’s a great choice. “Martini and Lemonade” or “Cinzano and Lemonade” was a popular choice for ladies in the 1970s, “with ice and a slice”. For a lighter option, mix vermouth with Indian tonic water and you’ve got a refreshing, uplifting beverage for ladylike sipping. 

Vermouth isn't just for sipping as the main alcohol in the glass—it's an important ingredient in famous cocktails like the Martini, Negroni, Manhattan, and Martinez. If you like making cocktails at home, make sure you have different bottles of vermouth at the ready. 

But don’t leave them on the shelf or stashed at the back of your drinks cabinet—because they don’t keep. While the elevated alcohol and sugar help to preserve vermouth longer than wine, once you open the bottle, it starts to oxidise and change, so keep bottles chilling in the fridge, ideally sealed with a vacuum stopper.

THE BEST DRY VERMOUTHS FOR A MARTINI

Vermouth tends to pair well with just about any spirit but its most famous partner in crime is gin to which it brings balance and nuanced flavours in the form of a Classic Martini - botanical bliss.

EXTRA DRY: La Copa Extra Seco (Spain)

Extra dry vermouth contains the least amount of sugar out of all the Vermouths. Spain popularised Vermut. Using a base of Fino sherry, this extra dry Vermouth is built around the Gonzalez Byass original 1896 ‘French Vermouth’ recipe. It has herbaceous and citrus aromas with a distinctive dry savoury character. Red fruits have been added to enhance the balsamic notes to give this a long, salty finish. Ideal for an equal parts Classic Martini (aka ‘Wet’ Martini) when extra dry is called for. If you like a Dirty Martini, this is one to try. Add an olive for garnish and a splash of brine.

Size: 750ml
ABV: 17%
Find here: £18.49

DRY: Noilly Prat Original Dry (France)

Made from a selection of the finest white wines with 20 different herbs and spices including aromatic chamomile flower and coriander from Morocco and bitter oranges from Tunisia. Pairs best with seafood such as oysters. This is best served chilled as an aperitif or in a Classic Dry Martini. Garnish “with a twist” of lemon peel.

Size: 750ml
ABV: 18%
Find here: £13

BLANCO: La Fuerza Blanco Vermouth (Argentina)

La Fuerza is an Argentine independent project that creates drink and food experiences with a strong local identity. This is their Blanco ‘Vermouth of The Andes’ crafted in Mendoza with wine made from Malbec and Torrontes grapes. Botanicals are sourced from different parts of the country and wild herbs are harvested from the foothills of the Andes. Notes of mint, wild thyme and sage, rosemary, anise, coriander seeds and chamomile flowers. La Fuerza Blanco goes well in any Martini, whatever your ratios or garnish preference. Alternatively, you may enjoy sipping it alone with ice or add some tonic water and a slice of lemon.

Size: 750ml
ABV: 17%
Find here: £21.99

THE BEST SWEET VERMOUTHS FOR A NEGRONI

Cocchi Storico Vermouth di Torino (Italy)

This iconic Sweet Vermouth from Piedmont, Italy was voted 2020 Top Trending Vermouth and 2020 Best-Selling Vermouth in the World’s 100 Best Bars. Produced using the same recipe Giulio Cocchi created in 1891. It has a remarkably complex flavour with rich, vibrant notes of cocoa, citrus and rhubarb with a balance bitter undertone. For the perfect Negroni, combine equal parts of Cocchi VdT, gin and bitters over ice. Stir and garnish with an orange peel. 

Size: 750ml
ABV: 16%
Find here: £20

La Fuerza Rojo Vermouth (Argentina)

Crafted from 100% Malbec, Mendoza-grown grapes and wild herbs harvested from the foothills of the Andes in Argentina. A local and unique Vermouth that is truly the ‘Vermouth of The Andes’. Earthy notes with mace, star anise, dried fruits and spice with notes of peppermint and green tea. Served in a Negroni, the earthy notes really shine.

Size: 750ml
ABV: 17%
Find here: £21.99

Bolney Rosso Vermouth (UK) 50cl 20% ABV £17.00

A delicious, award-winning English Rosso Vermouth from Bolney Estate in rural Mid-Sussex, pioneers of award-winning English wine since 1972. This vermouth has rich sloe and blackcurrant fruit flavours with caramel, eucalyptus and wormwood with faint rosé and elderflower blossom. Rich red colour with herbal and spicy tones. Awarded a gold medal at the 2022 World Vermouth Awards, this is a must-try for a fruitier-tasting red Negroni. Serve with equal parts Amaro, Bolney Gin and Bolney Vermouth over ice and garnish with a slice of candied orange.

Size: 500ml
ABV: 20%
Find here: £17

SOMETHING DIFFERENT TO TRY: ORANGE VERMOUTH

Denbies Orange Solaris is a hugely successful English white wine from one of England’s largest vineyards in Surrey. Made in the style of a red from 100% Solaris grapes, the wine stays on skins for up to five months to give it a unique, bold orangey flavour. At the end of 2023, Denbies released an aromatised version of this innovative wine: English Orange Vermouth made from the second pressings of Orange Solaris wine. There’s a crisp bitterness, apricot hues and a strong citrus character that nods heavily towards freshly peeled tangerines, bergamot, thyme and baked apple. This unique vermouth has bright notes that make a wonderful Orange Negroni. You can also enjoy this served over ice as a spritzer, mixing with equal parts of soda water and Denbies sparkling wine. 

How long does vermouth keep once the bottle is opened?

Whichever aromatised wines you decide to try, because of their wine base - which by EU and US law must be a minimum of 75% - these are not spirits so their shelf life is shorter than you may think. Once opened, keep your bottles in the fridge (whether white or red) and ideally use them within a month. If you doubt an aromatised wine’s condition, let your nose be the guide, just as you would with wine.  

Viva Vermouth! Happy sipping Vermouth lovers. 

By Robbie Jerram

7 Amazing Mint Julep Variations

Incredibly, some people claim the Mint Julep dates back to 900 A.D. What form it took then isn’t quite known but what we do know is that, like many cocktails around the world, it began life as medicine.

Before the American Civil War, particularly around Virginia, people drank it to settle upset stomachs and cure various sickness. The mint came last, as it joined sugar, water and usually rum at the time – not bourbon as is used now.

Variations of the recipe travelled southwards in the 1800s as bourbon cemented its place in the cocktail. Why? Well, word reached the northern states that The Whiskey Tax wasn’t being enforced in the south, so farmers travelled there, bringing the Mint Julep with them.

It’s now an iconic Southern American cocktail that people hold very dearly, becoming the staple drink of the Kentucky Debry. Everyone insists their specific way of making the Mint Julep is the best, so let’s take a look at the classic recipe and how you can switch it up to try something new.

The Best Mint Julep Variation for Purists

Classic Mint Julep

A few of the reasons the Julep fell out of fashion in the first place were how it’s made. It’s a relaxed cocktail that requires time – not suited to the busy modern pace of life. Fresh mint is needed, sugar needs time to dissolve, crushed ice used to be difficult to get and the signature silver cup (to see the chilled frosting) all require time and effort. The result though is a sensational hit of icy, minty freshness before a punch of sweet oaky caramel punch.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Use a Julep cup for the authentic experience, but if not, a rocks glass will do. Very lightly muddle 7 or 8 mint leaves in the simple syrup, add bourbon and then compress down with crushed ice. Stir until the glass is thoroughly chilled, top up with more crushed ice and of course, garnish with mint.

The Best Mint Julep Variation for Amaro Lovers

Italian Julep

Swapping out the Bourbon for Italian amaro brings a fruity, herbal bitterness to the Julep. This recipe was first created in rooftop bar Boleo, Chicago, and also creates a weaker ABV cocktail – which is handy because Juleps are supposed to be made slow but drunk fast. So many fresh, fruity layers and great depth.

Ingredients
40ml amaro (Cynar, Campari, Aperol etc.)
30ml grapefruit juice
15ml raspberry syrup (homemade or Monin)
15ml lime juice
Fresh mint (garnish)

Method
Unlike the classic Julep, this one needs shaking thoroughly with ice. Strain over crushed ice in a Julep cup or rocks glass and garnish with fresh mint

The Best Mint Julep Variation for Chocolate Lovers

Chocolate Mint Julep

With the vanilla and caramel from Bourbon and the fresh mint, chocolate is a natural addition to the party. The best way to bring it all together is a chocolate liqueur, like crème de cacao. It brings a creamier, richer texture and you can include your favourite mint chocolate as a garnish treat too. Delicious.

Ingredients
55ml bourbon
20ml chocolate liqueur (white creme de cacao)
10 mint leaves (save some for garnish)
10ml sugar syrup
Mint chocolate (garnish)

Method
Exactly the same as the original, very lightly muddle your mint in the syrup and then add bourbon and liqueur. Crush down with ice and add a sprig of mint and mint choc for garnish.

The Best Mint Julep Variation for Cognac Lovers

Napoleon Julep

This French-inspired riff swaps out the whiskey base for the rich, fruity complexity of Cognac. In a way, this harks back to the original Juleps which (after rum), often used brandy. Elderflower liqueur and green tea syrup bring aromatics and earthy flavours for a brilliantly complex, flavourful Julep.

Ingredients
60ml cognac (VSOP ideally)
20ml elderflower liqueur (St-Germain)
Mint leaves and lemon wedge for garnish
15ml green tea syrup

Method
Similar to the original method, add all ingredients to packed, crushed ice and build. It wouldn’t be a Julep without the mint sprig remember, but a slice of lemon is needed here too.

The Best Mint Julep Variation for Strawberry Lovers

Strawberry Mint Julep

This recipe is a great reminder of how you can so easily switch up a Julep. One of the ingredients in the original is syrup, so why not use flavoured syrups? They’re so simple, as you can simply infuse sugar and water with whatever flavour you like. Strawberry syrup’s delicious sweetness is super refreshing with the mint and tempers the slight heat from the bourbon. You could experiment with basil here too – so many variations such little time!

Ingredients
65ml bourbon
8 mint leaves (save some for garnish)
2 basil leaves (optional)
15ml strawberry syrup

Method
Muddle your mint and some basil too if you feel like it. Then simply compact this syrupy, muddled mix with crushed ice and bourbon. Garnish with mint and a strawberry too!

The Best Mint Julep Variation for Cherry Lovers

Cherry Mint Julep

Swapping out the syrup with a sweet liqueur is another easy way to mix up the Julep. Something like Luxardo liqueur goes down a treat with whiskey and works with the cooling mint too. A seductive, summery treat.

 Ingredients
60ml bourbon
10 mint leaves (save some for garnish)
20ml cherry liqueur (Luxardo)
Cherries for garnish

Method
Simply follow the original recipe but muddle the mint into the liqueur instead of syrup. Fill her up with plenty of crushed ice and bourbon and finish with a cherry or mint garnish!.

All you need now is a bourbon right!? Check out these great bottles for cocktails.

The ABC’s of Chardonnay

Image credit: Will Wong

Which of the following best describes you?

1. Always bring a Chardonnay.

2. Anything but Chardonnay.

3. Albariño, Bacchus or Chenin Blanc.

4. Assyrtiko Baby.

Have you met anyone who said they hate Chardonnay but love Chablis and Champagne? Well, Chablis is 100% Chardonnay and Champagne except Blanc de Noirs is likely to be a blend containing Chardonnay. Love it or hate it, Chardonnay is everywhere on wine shelves. It is a versatile grape that grows in cool, moderate and warm climates. With different winemaking techniques, Chardonnay comes in a broad range of dry white wines, from high-volume brands to premium wines that can age for decades when stored correctly.

Besides Chablis further north, Burgundy from north to south between Dijon and Lyon in eastern France is where Chardonnay began. In fact, the grape takes its name from the village Chardonnay in the Mâcon region; except you won’t see Chardonnay on the labels of Burgundian whites. Then there is the rest of the world from America (California, Oregon and Washington State) to England, Argentina, Chile, South Africa, Australia and New Zealand. Some wine enthusiasts even name their daughters Chardonnay. Chenin or Cabernet have a long way to go in naming rights.

These used to be the principal versions of Chardonnay: the limestone, flinty and steely Chablis, and those judiciously oaked but still restrained Bourgogne whites; to the big, buttery and oak in your nose New World contestants primarily from Australia and California in the 1980s. Fashion comes and goes. If anything, there seems to be a convergence between styles. Many Australian and Californian Chardonnay now gravitate towards the Burgundian style. Clare Valley Chardonnay in South Australia mimic Burgundy in everything, except for their different climate and terroir. 

With differences in terroir, climate and winemaking styles, let’s take a wine trip around the world from Chile to Australia, then Burgundy, California, New Zealand and finish our Chardonnay expedition in South Africa.

Sainsbury’s Taste the Difference Chilean Chardonnay 2022

Image credit: Will Wong

Founded in 1880, Santa Rita Estate's vineyards in the Casablanca Valley region are 500 metres above sea level close to the Pacific coast, with cooling sea breezes and morning fogs helping Chardonnay grapes to ripen slowly. This microclimate results in high acidity with intense fruit and flavours, all essential to make good wine.

This Chardonnay charms with a citrusy and tropical fruits nose, think bananas and even a hint of almonds. It’s medium-bodied with fresh acidity well balanced with spicy oak. Try it with pan-fried fish or creamy pasta dishes. Really good value for money.

Size: 750ml
ABV: 13.5%
Find here: £8.50 (Buy 6 and save 25% discount available until 28th May)

Howard Park Margaret River 2022 Miamup Chardonnay

Image credit: Will Wong

Located 300km south of Perth in Western Australia, set between the tranquil waters of Geographe Bay and the rugged Cape Leeuwin, you will find Margaret River, one of the world's premium and most isolated winemaking regions. With ocean on three sides, Margaret River is blessed with a Mediterranean climate of warm days and warm/cool nights. Cooling sea breezes from the southern Indian Ocean help to moderate temperatures and slow ripening; giving lower yield but premium quality grapes.

Howard Park has been a pioneering West Australian winery since 1986, deploying multisite sourcing to create a consistent style across its product range. Beyond its green apples and mineral palate, the use of fine grain French oak created a layered, flavoursome and complex wine with a touch of spice, and creaminess. It can be cellared for 2-3 years, and is best served as a gastro wine with poached chicken, roast pork or even pickled vegetables and rice noodles, topped with crispy XO prawns. Perfect for summer evenings.

Size: 750ml
ABV: 13%
Find here: £13.99 (Buy 6 and save 25% discount available until 4th June)

Bread & Butter Chardonnay 2021, Napa Valley, California USA

Image credit: Will Wong

The vines are planted in deep, moist soils in the northern interior of California, where the climate is cooler due to the influence from the Sacramento delta.

It tastes exactly what it says on the label: Big Buttery or Big Bad Boy depending on your affection for or aversion to new oak. After partial malo-lactic conversion, a process that gives the wine its buttery character while retaining good acidity, it is then aged for 5 months using French and American oak.

Lush tropical fruits, pineapple and coconut with upfront toasted brioche from start to finish. Whilst it could overpower seafood or delicate white fish, it might work with Cantonese style wok-fried lobster, tarragon chicken or chargrilled pork chops. It needs big flavour food to complement the distinctive big personality. Not for the faint-hearted! However, many modern Californian Chardonnay have much more restrained oak and do not taste like this.

Size: 750ml
ABV: 13.5%
Find here: £13.50 (Buy 6 and save 25% discount available until 28th May)

Louis Jadot Mâcon-Azé 2022, Beaune, France

Image credit: Will Wong

The only Burgundy in our world tour selection. Established in 1859, Maison Louis Jadot now owns over 60 hectares of vineyard, many of them premier and grand cru, and in Jacques Lardière has one of the most respected winemakers working today. Lardière famously said: ‘To some extent we can impose style on a wine in the cellar, but we can’t impose character, and we can’t impose quality either. They come with the vine and terroir.’

The Chardonnay used here is grown around the tiny village of Azé, northwest of Mâcon in southern Burgundy. It is also the only Chardonnay here with no oak used, letting the dry, crisp and flinty character with pear and green apple speak for its terroir. It is medium-bodied with an intense long finish.

Size: 750ml
ABV: 12.5%
Find here: £15.99 (Buy 6 and save 25% discount available until 4th June)

Forrest Wines, “Tatty Bogler” 2020 Chardonnay, Waitaki Valley, North Otago, New Zealand

Image credit: Will Wong

Otago’s early Scottish settlers used scarecrows or ‘tattyboglers’ as they were called, to protect their precious crops from the hungry and unfamiliar New Zealand birdlife.

Central Otago on the South Island of New Zealand is renowned for premium Pinot Noir grapes. This Chardonnay produced in Waitaki Valley, a smaller wine region cocooned by mountains is the southern-hemisphere take on Chablis.

This is fermented in French oak and has explosive aromas of lychee, pastry and nutty brioche. When you take the first sip, it’s a real surprise with refined citrus and quince flavours leading into a much leaner and chalky finish. Try it with poultry, pork, meaty white fish or creamy cheese.

Size: 750ml
ABV: 13.5%
Find here: £19.99

Graham Beck Blanc de Blancs 2018, Robertson, South Africa

Image credit: Will Wong

Multi-award winning ‘Méthode Cap Classique’ (made in the Traditional Method like Champagne) sparkling wine crafted from hand selected Chardonnay on the Graham Beck Robertson estate in Western Cape with its naturally limestone-rich soils. Only the highest quality juice (tête de cuvée) was selected for fermentation.

It spends 48 months on lees before disgorgement and bottling. Its lemon-lime citrus freshness is underlaid with biscuity richness. Bubbles that tinkle with elegance and finesse. These wines have even been sipped by the likes of the late Nelson Mandela and President Barack Obama!

Size: 750ml
ABV: 12%
Find here: £16.99

If you love Chardonnay, we hope to have introduced you to some you have not tried. If you hate Chardonnay, why not give the unoaked Burgundy or South African sparkling Blanc de Blancs a chance? The bottle looks classy at any dinner party, and is budget friendly without compromising on quality. Cheers!

By Will Wong

New Royal Warrants: The Drinks That Are Officially Fit For A King

As well as word-of-mouth and online reviews, there all kinds of competitions and awards that drinks brands seek out to boost their product, but are any more coveted than the Royal Warrant?

When King Charles III and Queen Camilla took to the throne in a new look Royal Household, they got the opportunity to review the list of warrant holders. This prestigious list is a mark of recognition assigned to companies who supply goods or services to the Royal Household. They can then use the coat of arms on their packaging, in their adverts and inevitably, they can charge more. So, if you’ve ever sat at home wondering what exactly the King and Queen drink, this is it!

This selection process is ongoing, and it’s believed that these latest warrants were actually decided upon when Charles was still the Prince of Wales – so more may be announced. Nonetheless, they are the first of the new reign so let’s take a look at the King and Queen’s favourite drinks!

Companies By Appointment to His Majesty The King

Berry Bros. & Rudd Ltd, London Wine and Spirit Merchants
Britain’s oldest, family-owned wine and spirits merchant, they’ve been trading since 1698 and provide a selection of drinks to the Royals.

Champagne Laurent-Perrier, France Purveyors of Champagne
One of the few Champagne houses that remain family-owned, the inclusion of Laurent-Perrier shows Charles’ focus on these types of business. It’s the only Champagne house with the warrant currently!

Corney & Barrow Ltd, London Wine Merchants
The exclusive UK supplier of the luxury Burgundy estate Domaine de la Romanée-Conti.

D. Johnston & Co. (Laphroaig) Ltd, Argyle Distiller & Supplier of Single Malt Scotch Whisky
If you’re ever invited into Buckingham Palace and order a Scotch, this’ll likely be it. They were first awarded the Royal Warrant in 1994 and have never fallen out of favour.

Shepherd Neame Limited, Kent Supplier of Specialist Orders
With the honour of being Britain’s oldest brewer, this is the only beer company on the list.

Waitrose Limited, Berkshire Grocer and Wine & Spirit Merchants
Officially the only supermarket, Waitrose has had Royal links for a while with their Duchy range.

Companies By Appointment to Her Majesty The Queen

Camel Valley, Cornwall Purveyor of English Sparkling Wines
Representing the flourishing world of English sparkling wine is Camel Valley, the Cornwall-based family-run winery.

Corney & Barrow Ltd, London Wine Merchants
As seen above, it appears that Camilla is a fan of Domaine de la Romanée-Conti too.

There were 145 appointments in total across all kinds of products and services, so if you’re intrigued by which brands get signed, sealed and delivered to the Royal Household, and for more information about The Royal Warrant, click here.

5 Tasty Herbal Substitutes To Use During the Chartreuse Shortage

There's chatter all over the beverage world about a Chartreuse shortage. Chartreuse is a potent liqueur available in two iterations - Green, a strong and powerful version, and Yellow, a sweeter and lighter version - made of a secret concoction of herbs, spices, honey, and bittering elements still meticulously hand measured and produced in a Carthusian monastery in the mountains of south-eastern France.

Due to a global interest in more complicated cocktails, a rise in the popularity of herbaceous flavours, and the increased demand for many specific modern classic recipes, demand for Chartreuse has increased in recent years. But, because of its small-scale production - ironically, one of its most exciting selling points - demand has recently been exceeding supply. This has made it difficult for many bars and cocktail enthusiasts to order or stock the popular liqueur. Many sites suggest general, herbal and floral alternatives but the uniqueness of Chartreuse comes from the alpine flavours highlighted with bittersweet backing. This list will get you closer than any other list because it focuses on the herbaceous, alpine nature of the popular spirit and will get you closer to the flavours of the original for use in beloved classics or brand new mixtures. Below is just a selection of where to start when trying to find Chartreuse substitutes. 

Metté Liqueur de Bourgeons de Sapin (Tree Buds) 

Alpine flavours are rare in the UK. Though these sap and tree liqueurs are extremely popular in southern Europe, that flavour profile hasn't yet made it to the British Isles in staggering quantities. Whether it's blamed on the smaller amount of mountainous regions, unexplored flavour diversity, or simply an undereducated consumer base, there just aren't as many options for UK residents as there are in other countries around the world. Luckily, this liqueur is doing its best to offer an entry gateway into alpine flavours. It is sweet, it is greenish in the bottle, and it has beautiful notes of forest fauna and The powerful and unique Alpine flavour that makes it work in place of Chartreuse in cocktails.

Size: 350ml
ABV: 25%
Find here: £19.04

Distillerie de Grandmont Le Chemin Des Moines Liqueur

This liqueur wins the nomination for balance when it comes to replacing Chartreuse and cocktails. It won't be the most Alpine, but it also won't be the most floral. It won't be as strong as Chartreuse, but it won't be so light that it would need some support from a stronger spirit. It is strong enough to offer some backbone to the cocktail just like Chartreuse does, and also has quite a bit of honey character. It is floral, but has a bright grassy flavour that hints toward the mountainous blend used by the monks. The bitterness cuts through the sweetness more so, making it a bit less pleasant as a neat serve or on the rocks. But that's not usually how Chartreuse is enjoyed either. It brings a light root spice character which will complement any savoury elements to any modern or classic cocktail.

Size: 700ml
ABV: 55%
Find here: £44.45

Cappelletti Amaro Alta Verde

This pale green color amaro is a perfect substitute for when Chartreuse isn't available, and confusingly not mentioned on any other list of substitutes or alternatives. It's hard to imagine why this might be for many global publications. For The Three Drinkers, it is recommended with one unfortunate caveat. The liqueur is usually available all throughout the US through a magnificent importer, but seemingly only available in Europe where it is produced in Italy.  That being said, it is only a widely accessible option for some readers. Though it is so delicious, it might be worth planning an Italian holiday. The light natural colour breaks the mould for amari in the marketplace, while also making it a perfect alternative to Chartreuse in flavour and presentation of the cocktail colour. The bitterness comes from a wormwood varietal which balances out sweet and citrus flavours. It has heaps of Alpine, it is versatile and adaptive depending upon the cocktail recipe or ingredients it is paired alongside.

Size: 750ml
ABV: 24%
Find here: $29.99

Amaro Pasubio 

Another gem from the house of Cappelletti, Pasubio is a mountainous blend of fruit and herbaceous while being a controversial addition to this list only on the colour consideration of Chartreuse substitutes. Pasubio is a maceration of many plants and roots mixed with mountain blueberries. The colour, therefore, is a dark brownish purple. While this can be gorgeous and magnificent in many things, many cocktails calling for Chartreuse are banking on the bold green and yellow colours to enhance the drinker's experience. In this case, the visual experience will be slightly muddied. Another unique consideration for adding this spirit as an alternative is the strength period rolling in at 17%, it is not going to bring the spirituous nature that Chartreuse drinkers are looking for. In this case, then, it would be beneficial to fortify it with a stronger spirit as the base or simply more of the bass spirit to provide the balance of strength. Though not the easiest replacement, bold intense alpine flavours and the unique addition of the forest fruits will offer immediate solace to anyone enjoying the cocktail.

Size: 750ml
ABV: 17%
Find here: $24

Génépi des Pères Chartreux

Finally, if finding Chartreuse is proving impossible, but you want something with a similar herb blend, this is the spirit for you. It's made by the same monks in the same monastery, so it will have a very similar blend of herbs and botanicals. Though genepy liqueurs are generally softer and very much more floral, this one gets as close to the herb structure as any on the market. In order for the herbs to come through in the same way, A larger amount must be used. For longer cocktails, or bigger glasses, this could bring some of the herbs you're wanting from the mountainous region.

Size: 700ml
ABV: 40%
Find here: £33.95

The earthy, natural, vegetal, and bittersweet flavours of Chartreuse may not always be readily available to order directly from the source. Luckily, there are lots of options that can be combined to get an alpine touch or the green boozy boost that many exciting modern cocktails require. This list is by no means comprehensive, but definitely a strong start and a guide to many new fascinating flavours.

By Zach Sapato

Which Red Wine Makes the Perfect New York Sour?

The visually striking New York Sour cocktail gained popularity in the 1930s and has been a cocktail bar mainstay ever since. A perfect blend of bourbon, lemon, sugar and red wine drizzled on top to craft a luscious and decadent twist on the classic Whisky Sour, with an extra boozy punch. To the uninitiated, the New York Sour sounds perhaps a little unhinged, but hear us out! The red wine adds an aromatic quality that the classic drink lacks, and casts an extra layer of depth, boldness, complexity and rich berry goodness! If sweet vermouth, port or sherry can be used in cocktails, why not a Malbec, or Cabernet Sauvignon?

A question might arise however, with bourbon and wine sharing such a vast array of flavour profiles - will every bourbon and red wine pairing actually work? Today, we explore this concept, but for the sake of simplicity, will focus only on the wine, and test it against the same bourbon. After all, we have to keep things scientific.

Before we learn about the best red wines to use in a New York Sour, let us provide the baseline recipe we used to test and compare. If you haven’t ever tried a New York Sour before, this is a great place to start! 

How to make a New York Sour

Ingredients
50ml or 1.5oz Bourbon  (Your favourite middle shelf will do. No need to break the bank!)
25ml or 0.75oz Fresh lemon juice 
15ml or 0.5 oz Simple Syrup
(Equal parts water and caster sugar) 
15ml or 0.5oz Red Wine

Method
Chill a large rocks glass by filling it with cubed ice. Add all ingredients except the wine into a cocktail shaker and then shake with ice. Strain into the glass and gently pour the red wine on top. Plenty of ice and a delicate pour is key for a good layer. No need for a garnish! The visual is striking as it is.  

Ideally, we want a red wine that will pair with the toasted vanilla and spice notes provided by the oak barrels that whisky is aged in. While there are endless combinations of flavours to be found in bourbon, most share an undeniable character from the barrel that the red wine must balance against. As always, there’s an element of personal preference, and every bartender will have strong feelings on the matter. 

Here are Six Red Wines that make the Ultimate New York Sour

Since it’s unlikely you’ll make enough New York Sours to use a whole bottle of wine, the bottles we recommend are also enjoyed on their own merits. We’ll do you one better too! Most of these can be found at your local supermarket.

19 Crimes Cabernet Sauvignon

Named after the true story of the British convicts who committed 19 crimes and were sentenced to live out their lives in Australia and pioneer a new way of life. This wine not only champions a fascinating fable, but is host to rich vanilla and red berry notes that pair perfectly with a good bourbon. The rich mouthfeel of 19 Crimes Cabernet Sauvignon will provide a solid textural foundation for a classic New York Sour! A solid budget wine for a night in with your fellow troublemakers as well - though we highly encourage any trouble made under the influence of this delightful red to be responsible and, well, none of the actual 19 crimes… or any other for that matter.

Size: 750ml
ABV: 14%
Where to Find: £8.49

La P'tite Pierre Rouge

Want to talk about unbeatable prices? Want to talk about well rounded, autumnal delights bursting with citrus, spice n’ all things nice? Well, La P’tite Pierre have you covered! This fantastic blend of wines provides an inexpensive option for your cocktail, but one that will add plenty of depth and complexity. If you really want to emphasise the sour in your New York Sour, then this is the wine for you!

Size: 750ml
ABV: 12.5%
Where to Find: £7

Faustino VII Rioja

The grapes used to make this fine Spanish red are over 40 years old and - as is the case with any labour of love - the care and attention to detail shines through in this incredibly well balanced Rioja. The slight spice and vanilla notes that one might expect from a wine that’s been aged in oak for 10 months really shine here, and unsurprisingly make this an ideal candidate to float atop your expertly crafted New York Sour cocktail.

Size: 750ml
ABV: 13%
Where to Find: £8.75

The King's Wrath Pinot Noir

This rich, decadent offering from master New Zealand winemaker, Brent Marris, will not only make an ideal candidate for your New York Sour, but is an undeniably fantastic wine to sip on its own merits. In the production of this wine, vine stems are added to the fermentation which gives this wine the subtle, spiced complexities that make it the powerhouse it is. Alongside winter spices, you’ll find toasted oak and nuttiness galore. What are you waiting for?

Size: 750ml
ABV: 14%
Where to Find: £15.99

The Ned Pinot Noir

If you like a little smoke in your New York Sour, then this is the perfect choice for you! This particularly juicy, savoury Pinot Noir from the Southern Valleys of New Zealand provides a fresh, delightful sipper that will make you want to finish the bottle after you’ve enjoyed your cocktail! The grapes in this region ripen incredibly slowly, which contributes to their extra dense, berry-fruit flavours that can be found in wines from this region.

Size: 750ml
ABV: 14%
Where to Find: £14.99

La Fait Rouge 

Perhaps the most bold wine one might choose to top a New York Sour with, but a choice we stand by! Tannat wines are known for their full bodied, intense aromas and notes of liquorice, blackberry and allspice. This blend of Tannat, Cabernet Sauvignon and Pinenc grapes offers all of that and more. The blending of these wines is an unmissable annual event in Saint Mont. Wines from this region are highly regarded as artisanal, historic bottlings in the global wine landscape. Some might suggest a wine like this is overkill for a New York Sour, but we say rules are meant to be broken! High end ingredients make for world-class cocktails after all.

Size: 750ml
ABV: 14.5%
Where to Find: £22.50 

Happy sipping!

If you read to the end of this article and find yourself asking, “what on Earth is Tannat wine?” then you should follow this link.

By Miley Kendrick