Supermarket Wine Bargains: Sainsbury’s September/October 2024

Sainsbury’s shoppers and wine aficionados, get ready for some of our all-time favourite supermarket steals available this September going into October. We’ve meticulously reviewed every bottle on offer until 8th October, and these are our top picks for unmatched value. Each bottle has been recommended for its consistent quality and exceptional price. Whether you’re after reds, rosés, or whites, all priced under £10. Let’s dive into a world of wine bliss!

Sainsbury’s Red Wines September/October 2024

Mucho Mas Vino Tinto

This Spanish red is as red as it gets—juicy, jammy, and full of character. Think ripe plums, figs, and berries with a cozy dash of vanilla and a warm peppery kick. Easy-drinking and dangerously gluggable, it's a real find, especially at £7. Perfect for those midweek moments when you just need a no-fuss glass of vino.

Size: 750ml
ABV: 13.5%
Find here: £7 (usually £8.50)

Greasy Fingers Luscious Red

This Aussie blend of Shiraz and Grenache is as smooth as it gets! The Grenache brings a lovely sweetness, while the Shiraz loads it up with juicy cherry and strawberry goodness. It’s the perfect wine for sharing, whether you’re grilling red meats or serving up Italian dishes. Popular for good reason, it's super easy to find at most UK supermarkets—and even easier to drink!

Size: 750ml
ABV: 13.5%
Find here: £8 (usually £10)

19 Crimes Dark Red The Banished

Rich, bold, and full of history, this dark red blend is a tribute to the Australia’s early convict settlers. Ripe, dried berries meet dark chocolate, cloves, and a hint of vanilla in every sip. With a smooth, plush finish, it’s got a distinct sweetness that’s balanced by just enough acidity. It carries that intensity that the rest of the 19 Crimes portfolio does. Delish.

Size: 750ml
ABV: 14%
Find here: £9 (usually £10.50)

Santodeno Sangiovese Appassimento

A real gem from Emilia-Romagna, this Sangiovese is a steal for its price. Hand-picked and slow-dried, the grapes create a jammy, rich red with intense blackberry, cherry, and a hint of vanilla. It’s smooth and easy-drinking, yet still has a refreshing streak of acidity. Ideal for pairing with Italian dishes, this is midweek perfection in a bottle.

Size: 750ml
ABV: 14%
Find here: £9 (usually £11)

Sainsbury’s Rosé Wines September/October 2024

Freixenet Italian Still Rose

Delicate yet still packed with fruity charm, this still Rosé is just as refreshing as its sparkling counterpart. A blend of Glera and Pinot Noir, it offers floral aromas, crisp apple, and juicy red berries, all wrapped up in a beautifully light body. Whether you're pairing it with seafood or sipping solo, this elegant Italian rosé is sure to please.

Size: 750ml
ABV: 11%
Find here: £8.50 (usually £10)

Castillo De Ibiza Rosé

With its eye-catching curvaceous bottle, Castillo De Ibiza Rosé doesn’t disappoint. This Spanish Garnacha and Tempranillo blend delivers a refreshing burst of citrus and crisp minerality, balanced by a subtle hint of strawberry sweetness. It’s light, tart, and perfect for those sunny afternoons or as a pairing with fresh, summery dishes.

Size: 750ml
ABV: 12.5%
Find here: £10 (usually £12.50)

Sainsbury’s White Wines September/October 2024

Rocca Murer Pinot Grigio Trentino

This straw-hued Pinot Grigio from Trentino sets itself apart with crisp citrus, juicy peach, and intriguing grassy notes. There’s also a lovely mineral touch that adds surprising complexity to each sip. Light, easy-going, and extremely food-friendly, it’s perfect for pairing with shellfish, mushrooms, or mellow vegetarian dishes.

Size: 750ml
ABV: 12.5%
Find here: £7.25 (usually £8.25)

Plaimont Côtes De Gascogne Colombard Sauvignon Blanc

This vibrant blend from the sunny Côtes De Gascogne offers incredible value. The Sauvignon Blanc delivers zesty acidity, while the Colombard adds a softening touch, resulting in a refreshingly crisp wine. Perfect for cutting through mid-week meals, it’s a real winner for the price.

Size: 750ml
ABV: 11.5%
Find here: £7.25 (usually £9)

Greasy Fingers Big Buttery Chardonnay

A Supermarket Wine Bargains favourite, this rich and creamy Chardonnay has quickly become an Aussie favourite, living up to its ‘big and buttery’ name. The first sip delivers a punch of oaky vanilla, followed by luscious orchard fruits. The velvety, buttery texture takes centre stage, balanced by a dry finish that keeps it refreshing. Perfect for pairing with indulgent, greasy foods.

Size: 750ml
ABV: 13%
Find here: £8 (usually £10)

Sainsbury's Riverblock Marlborough Sauvignon, Taste the Difference

Marlborough Sauvignon fans, you’re in for a treat. This crisp and zesty wine from Marisco Vineyards bursts with tropical notes like passion fruit, lime, and gooseberry, all backed by a clean, mineral freshness. It’s not just refreshing—it’s got enough body to hold its own with heartier dishes. A standout in Sainsbury’s Taste the Difference range, it’s perfect for any occasion.

Size: 750ml
ABV: 13%
Find here: £9 (usually £10.50)

* The wines featured below this point may no longer be on offer *

Sainsbury’s Red Wines September 2024

Feuerheerd's Anchor Wine Reserva Douro DOC

Feuerheerd's Anchor Wine Reserva Douro DOC is a refined gem straight from Portugal's Douro region, boasting an impressive depth and complexity thanks to a unique 12-month finish in Vintage Port barrels. Expect a captivating blend of elegant black fruits and refined spices, balanced beautifully with a silky, lingering finish. It's a bold yet nuanced red that delivers exceptional quality for its price. At just £10, it’s hard to find another red that combines such robust flavour with such elegant restraint. Perfect for a cozy evening in or impressing dinner guests.

Size: 750ml
ABV: 14%
Find here: £10 (usually £11.50)

Santodeno Negroamaro

Santodeno Negroamaro is a luscious, inky red that thrives in the sunny heel of Italy's boot, making the most of the “bitter black” grape that’s anything but bitter. This wine bursts with intense richness, showcasing a symphony of dark fruits like plum, blackberry, and blackcurrant. A subtle hint of oaky spice rounds off the palate, adding depth and elegance. Soft, fruity, and remarkably good value, it offers ripe berry aromas, a juicy black fruit core, and a long, satisfying finish. A real favourite with us.

Size: 750ml
ABV: 13.5%
Find here: £9 (usually £11)

Barossa Ink Shiraz

Barossa Ink Shiraz is an opulent delight crafted from grapes sourced throughout the Barossa area. This bold red boasts intense notes of dark, brooding fruits like blackberry and plum, enriched by decadent mocha undertones from oak aging. It’s a natural match for hearty dishes like flame-grilled steak or game. To fully appreciate its complexity, decant and let it breathe for an hour—this simple step softens the tannins, unveiling layers of rich and refined flavours that make every sip a true pleasure. Another fave of ours we love to feature.

Size: 750ml
ABV: 14%
Find here: £9 (usually £11)

Bosman Nero

Bosman Nero is a standout South African red made entirely from Nero d’Avola grapes, originally from just two surviving Sicilian cuttings planted in 2004. This light-bodied gem is brimming with juicy cranberries and strawberries, complemented by a gentle kiss of clean spice. With its modern, elegant feel, it’s the epitome of easy drinking—perfectly suited to dishes like tomato-based pasta or steak. The fine savoury tannins and brisk acidity make it a refreshing choice for fans of fruit-forward, approachable wines with a touch of dark, delicious ripeness.

Size: 750ml
ABV: 13.5%
Find here: £10 (usually £11.50)

Sainsbury’s Rosé Wines September 2024

Silver Moki Sauvignon Blush

Silver Moki Sauvignon Blush is a must-try for those who find typical Rosés too sweet. This elegant blend takes the crisp, razor-sharp citrus notes of Sauvignon Blanc and softens them with a delicate hint of juicy peach and subtly sweet strawberry—far milder than your usual Rosé mix. The result is a beautifully balanced wine that retains the vibrant zest and freshness of a white, but with a silky twist of floral fruitiness. It's sophisticated, fresh, and feels like it should cost much more. Perfect for those seeking a refined Rosé that stands out from the crowd.

Size: 750ml
ABV: 12.5%
Find here: £7 (usually £8.25)

Rocca Murer Pinot Grigio Rosato

Rocca Murer Pinot Grigio Rosato is your go-to for easy-going midweek sipping that overdelivers in every way. This light, breezy Rosé unfolds with a charming bouquet of sunny peach sweetness and the crisp bite of red apple, all elegantly balanced. The subtle pink hue comes from vineyards nestled at the foot of the Dolomites, adding to its allure. With its poised tang and gentle sweetness, this wine brings a refreshing, fruity vibe that punches well above its price tag. Perfect for casual evenings, it’s a crowd-pleaser that doesn’t skimp on sophistication.

Size: 750ml
ABV: 12.5%
Find here: £7 (usually £8.25)

La Terrasse Rosé Pays d'Oc

La Terrasse Rosé Pays d'Oc is a delicate and crisp Rosé that encapsulates the essence of summer with every sip. From the acclaimed Domaines Paul Mas, this elegant blend of Grenache, Syrah, and Cinsault dazzles with notes of luscious red fruits, a whisper of rhubarb, and a zesty finish that’s light yet satisfying. Its pale hue and refined profile make it a versatile pairing for light dishes, seafood, or anything with tomatoes. With its subtle spice and orange peel hints, this is the quintessential French Rosé—sophisticated, stylish, and simply delightful.

Size: 750ml
ABV: 13%
Find here: £9 (usually £10.25)

Madame F Rosé

Madame F Rosé is a showstopper both inside and out, boasting a glamorous bottle and a vibrant blend of Grenache and Shiraz. This stylish Rosé dazzles with smooth strawberry sweetness, ripe pear, aromatic honeysuckle and a refreshing citrusy acidity that makes it the perfect match for seafood paella or light alfresco fare. But there’s more to love than just the taste—Madame F partners with Queer Britain, supporting the creation of the UK's first LGBTQ+ museum and celebrating LGBTQ+ artists through the Madame F Queer Britain Art Award.

Size: 750ml
ABV: 12%
Find here: £8 (usually £9.50)

Sainsbury’s White Wines September 2024

Freixenet Pinot Grigio

Freixenet Pinot Grigio is a sparkling gem hailing from the sun-soaked vineyards of Garda, Italy. Known for their iconic bottles, Freixenet brings the same elegance and finesse to this still wine, making it a must-try. This Pinot Grigio offers a beautifully balanced profile with soothing notes of pear, crisp apple, and zesty citrus, all wrapped in a delicate florality and a hint of aromatic honey. Crisp, dry, and effortlessly elegant, it’s a true sip of Italian sunshine that pairs beautifully with light meals or stands confidently on its own. A top-notch choice that dazzles both in taste and presentation.

Size: 750ml
ABV: 11%
Find here: £8.50 (usually £10)

Mud House New Zealand Marlborough Sauvignon Blanc

Mud House New Zealand Marlborough Sauvignon Blanc is a standout in a crowded field of Marlborough Sauvignons. This vibrant expression offers an intense burst of crispness and refreshment, with a delightful tropical tang and a luxuriously smooth mouthfeel. Renowned for their zingy and fresh wines, Mud House delivers a textbook example of Marlborough Sauvignon, making it a reliable choice for pairing with seafood or simply enjoying on its own. Simple excellence.

Size: 750ml
ABV: 14.5%
Find here: £8.50 (usually £10)

Most Wanted Regions Sauvignon Blanc Rueda

Most Wanted Regions Sauvignon Blanc Rueda sets a benchmark for Spanish Sauvignon Blanc from Castilla y León. This vibrant wine opens with an aromatic nose of green apples and fresh grass, leading to a palate bursting with gooseberry and a hint of kiwi. The finish is marked by a delightful citrus acidity that adds a refreshing kick. A stellar example of Rueda’s dry and aromatic white wines, it combines creamy fruitiness with a clean, fresh character that’s perfect for a wide range of dishes.

Size: 750ml
ABV: 13%
Find here: £7 (usually £9.50)

If you shop elsewhere then not to worry, check our website for our other up to date Supermarket Bargains!

A Bartender's Guide to the Bartender Code

85, 86, 200. If you have spent an evening sitting at a busy bar top watching your favourite bartenders work, you have likely heard them shout these numbers - and more - to each other in service. But what are they actually talking about? These codes are for staff to communicate clearly and concisely about what needs to be done to maintain the standard of service, and occasionally, talk about the guests in the venue.

These codes can be numerical or short phrases that indicate a situation requiring attention, whether to restock a certain item, to let your team know you’re going for a quick bathroom break, or to ensure a patron's safety. The bartender code has been around as long as anyone can remember, so no one really knows how it all came to be, but we do know where certain phrases or codes have come from.

In fact, most of the phrases we’ll be taking a look at today, originate from prohibition-era soda jerks. Soda jerks were generally male teenagers, so their language of course comes from a perspective of childish playfulness. Darcy O’Neil’s book “Fix The Pumps” covers the history of soda jerk slang in depth, and some phrases still have homes in the bars, restaurants, and delis of today. A majority of them, however, are now defunct.

For the modern bartender, there are some phrases that I recommend not adopting, due to their nature of objectifying the guests. These codes are a sign of the times they come from. For example, the aforementioned title of O’Neil’s book is Old Soda Jerk Code for leaving your station to ogle a large-breasted female patron. On the other hand, some codes are necessary for a green bartender to learn if they want to ensure the safety of their guests.

It is also worth noting that not every bar uses bar codes, and some venues (mine included) use codes and shorthands that are not universal, so codes you may hear in your usual watering hole may not apply to the next venue you visit.

NUMERICAL BARTENDER CODES:

These numerical codes are for bartenders and waiters alike to communicate about what needs to be done, or what is happening in the bar:

85 - Almost out of stock on a product, also a quick way to request a restock on a certain item as a priority.

86 - Completely out of stock on a product, meaning there is none left in the back-of-house areas either. Suppose you hear “86 Agave!” while at the bar, you can kiss your Tommy’s Marg goodbye.

68 - A product is back in stock after being 85 or 86. If you hear “68 Agave!” you can now again resume your regular Tommy’s drinking. This call can also be used to request a restock; “Can I get a 68 on agave please!”

50 - If you hear this while sitting at the bar, be alert! You might see some bottles flying around! Originally coming from flair bartending culture, it essentially means “Catch!” right before tossing a colleague something instead of passing it to them, but has evolved over the years to mean that as well as a quick way to say “Could you please pass me the ____”. An example of this would be one bartender saying the other:

“I’m 86 agave in well, 50 me yours!”

100 - A quick way of saying clean-up is required, normally after a guest leaves the venue and the bartop or their table needs to be cleared and wiped down.

200 - This means a customer is waiting to be served, usually followed by a location. “200 on the door” means that a group has just walked into the venue and requires attention. It can also be used in conjunction with table numbers, so “200 on 9” means that table 9 requires service, whether that be taking an order, clearing empty plates and glasses, or just answering a question they have.

600s - The 600s codes are for members of staff to communicate with each other about breaks being taken, with each unit digit signifying what the break is for and for roughly how long they will be off the bar.

601 - Toilet break for a number 1

602 - Toilet break for a number 2

603 - Smoke break

608 - Break to eat some food

630 - Half an hour break for staff meals
P.S. This one is lesser used as (unfortunately) not many bars offer full half-hour breaks and meals on shift.

700 - If you have heard this number get called out and someone comes to your service, feel flattered! A 700 bar call means that an attractive customer requires attention.

While this bar call is a sly compliment, this is a call I do not use nor allow in my venue. Our guests choose to visit our venues because they feel safe imbibing in our care, and in my eyes, it is considered misconduct to breach that trust. Another implication is that in my experience, calling a 700 always receives more preferential service than a 200, when all guests in our venue should receive the same standard of immaculate care.

81 - This lesser-used code call is shorthand code for waters, and can be applied to specific tables or the whole venue. “81s on 101” means table 101 needs a top-up on water, while “Round of 81s” means to do a lap of the venue and refill waters wherever may be needed.

95 - Walk out! If a customer is leaving without paying, intentionally or otherwise, the first member of staff to notice this will call out “95 on 12!”, meaning that table 12 is leaving the venue without paying their bill. Not all 95s are intentional theft, in fact, in my current venue, a 95 is more often than not, an inebriated guest who has simply forgotten to pay, and upon being told is almost overly apologetic.

PHRASES AND WORDS in the bartender code:

These phrases and words serve the same purpose as the numerical codes and offer awareness of the current situation in the bar.

BACKS - More than likely the most used call in the hospitality industry, this means that someone is coming through the bar behind the back of someone. This serves to make people aware of your location if you are carrying a tray of drinks, a sharp object, a hot plate of food, or even just to avoid collisions.

CORNER - Serving the same purpose as “Backs!”, this is used when turning a blind corner to avoid collisions and spillages.

P.S. “Backs!” and “Corner!” can be used in conjunction with “Hot!” or “Sharp!” to indicate what the risk is.

ON THE FLY / ON FLY / OTF - This call normally follows a task to indicate urgency. A common example of this is you have forgotten to put through a drinks order for a table and remember 5 minutes later. In this scenario you go up to the bar, apologise to the bartender and ask for their drinks to be made “on the fly”. Another example of this is to request an urgent restock on a product; “Can I get a 68 on agave on the fly please!”

NO FLY - This call more often than not, is used following an 86 call, to signify that there is no urgency to restock the product/more urgent things to take care of before restocking it. For example “86 Agave, no fly!” means that the agave bottle in the well is empty, but it is not needed immediately, so finishing the current tasks is more important, and the bottle will be refilled upon completion of the current jobs.

IN THE WEEDS - If you hear your bartender call this on a busy day, it means that they are slammed. You can put good money on the fact that when you are in the weeds, everything that can go wrong, will.

“I was in the weeds, and then I broke a glass into the well and 86d it. I could have cried”

This has happened to me more times than I would care to admit but is part and parcel of the job.

ANGEL SHOT / ASK FOR ANGELA - The most important call for a young bartender to learn is the one that comes from the customer. If a customer comes to the bar and asks for an Angel Shot, or says “Can I Ask for Angela?”, it means that they feel unsafe in their current company, and would like to be escorted to safety by a member of staff.

There are certain specifications that a customer may ask for with their Angel Shot that bartenders and patrons alike should be familiar with.

ANGEL SHOT NEAT - The patron needs to be escorted to their vehicle.

ANGEL SHOT ON THE ROCKS - The patron would like the venue to order a taxi for them and be escorted to it upon its arrival.

ANGEL SHOT WITH A LIME WEDGE / WITH A TWIST - The patron is in immediate danger and the police need to be contacted.

It is of great importance, that bartenders and patrons be familiar with the protocol of an Angel Shot and its specifications, to ensure the safety of everyone in the venue.

VENUE SPECIFIC CODES AND SHORTHANDS:

As mentioned earlier, some venues have bar calls and codes that are specific to them. This may be because of a unique piece of equipment, language between two close friends in the venue that the rest of the team has adopted, or simple necessity.

Here are some of the ones that I have worked with over the years:

HANDS - This is a call I started using in my time working the bars of Johnnie Walker Princes Street, and have then taken it with me to my current venue, Bittersweet. The call means I have built all the drinks for this round, but I only have 2 hands, so I need an extra pair to shake and stir all of this. This is a call that came out of necessity, in a bar where people order 10 different cocktails for the same table, an extra set of hands to expedite the ticket time is always welcome help. Plus “Hands please!” is faster, and more precise communication than “Hey mate, would you please be able to shake this drink, and stir this one for me?”.

G&Gs - This is a call that a couple of bars use, but each one has a variation of the call. G&Gs stands for “glassware and garnishes”. Similar to “Hands!”, it asks for help finishing up a round of drinks, by prepping the glassware and garnishes required.

WAWAS - A personal favourite of mine that has followed me from my part-time pub tending days, coined by a former bartender, current software engineer, and good friend, Charlie Bryce. We used this in place of 81 at the Jolly Botanist and is still in use over there even though none of the members of the team that popularised it still work there.

By Fowwaz Ansari

Which Cocktails Use Vermouth?

Vermouth is a fortified wine that has been aromatized with a variety of botanicals, including herbs, spices, and roots. Originating in Italy and France, this unique beverage has been a staple in European aperitif culture for centuries, with roots that trace back to medicinal uses – as a staggering number of amazing concoctions began!

Its name comes from the German word for wormwood, "wermut," which was historically a key ingredient in its production. Modern vermouth, however, has evolved significantly, with a diverse range of styles and flavours that make it a versatile player in the world of cocktails. Let’s dive into what we meant when say ‘vermouth’.

What are the different vermouth styles?

Vermouth began in 1700s Milan, gaining fashionable status as a drink beyond simple medicinal use. In the 19th century, thanks to Italians refining and innovating it, famous brands popped up such as Gancia, Ballor, Cinzano, and Martini. Meanwhile, across the Alps, French producers began crafting their own styles, with Noilly Prat emerging as a notable pioneer. Traditionally, Italian vermouths were red and sweet, while French vermouths were white and dry. However, contemporary innovations have blurred these lines, and today vermouth is produced worldwide, adhering to traditional methods while exploring new flavours and styles. Generally, we can categorise it like this:

Extra Dry Vermouth: Clear and pale lemon in appearance, extra dry vermouth is the driest of all, with delicate floral hints. It's ideal for extra dry martinis and is typically associated with the French style of vermouth.

Dry Vermouth: Often pale gold, dry vermouth is slightly sweeter and more herbal than extra dry. It offers a spicier and more complex profile, making it perfect for classic martinis or to be enjoyed neat over ice.

Bianco/Blanco Vermouth: This type features a medium lemon or gold colour and tastes slightly sweeter with bright citrus and floral notes. It bridges the gap between dry and sweet vermouths, often used in refreshing spritzes or simply sipped on its own.

Rosé/Rosata Vermouth: Made from white or rosé wines, this style has a beautiful pink hue and balances sweet and bitter citrus flavours with floral undertones. It’s less common but wonderfully versatile, perfect for light, summery cocktails.

Sweet Vermouth: Typically red, sweet vermouth can range from medium amber to deep red, often with caramel colouring added. It boasts a rich, sweet profile with complex botanical layers, making it the go-to for cocktails like the Manhattan and Negroni.

If a cocktail features vermouth, it will most likely be dry vermouth (French/White) or sweet vermouth (Italian/Red). Now that we’ve covered the essentials of vermouth, let’s explore eight classic cocktails that showcase its versatility and depth.

What cocktails can I make with vermouth?

Dry Martini

No vermouth list is complete without the Martini. A symbol of sophistication, the Martini is simplicity at its finest. Combining dry gin (usually) and dry vermouth, this cocktail is crisp, clean, and perfect for any occasion. The interplay of botanicals between the gin and vermouth creates a beautifully balanced drink that's both refreshing and complex. There are so many Martini variations, some with subtle ratio changes and others with ingredients overhauls – even a Dry Martini will vary from bar to bar. For example, there are Reverse Martinis which focus on the vermouth and Dirty Martinis with olive brine. For more Martini variations, all of which use Vermouth, click here.

Ingredients:
60ml London Dry gin OR vodka
10ml dry vermouth
1 dash orange bitters (2 if using a smaller dasher bottle)
Lemon twist or olive (garnish)

Method:
Stir gin and vermouth with ice, strain into a chilled martini glass, and garnish with a lemon twist or an olive. Sip and enjoy the quintessential cocktail.

Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. The Manhattan is the definition of a classic: bold, balanced, and full of character. This whiskey-based cocktail uses sweet vermouth to add a luscious, velvety layer of sweetness and complexity, complemented by a dash of bitters. It’s a drink that’s stood the test of time, with its warm, rich flavours making it perfect for cooler evenings.

Ingredients:
50ml rye whiskey/rye bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry (garnish)

Method:
Stir all ingredients with ice, strain into a chilled glass, and garnish with a cherry. A simple yet sophisticated sipper.

Negroni

This Italian classic, beloved worldwide, is a perfect balance of bitter, sweet, and herbal notes. Combining gin, Campari, and sweet vermouth, the Negroni offers a bold, vibrant flavour that’s perfect for an aperitivo hour. Here, the vermouth really shines in the equal parts ratio. It brings rich spice and a herbaceous kiss, balancing the bittersweet profile on a knife edge. Its simplicity and depth have made it a mainstay on cocktail menus everywhere.

Ingredients:
25ml Gin
25ml Campari
25ml sweet vermouth
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass over ice, and garnish with an orange twist. The Negroni, in all its bitter-sweet glory.

Boulevardier

For those who prefer the richness of whiskey, the Boulevardier is the perfect Campari cocktail. A close cousin of the Negroni, it swaps out gin for bourbon, creating a warm, robust drink with a touch of sweetness. The bourbon’s caramel and vanilla notes blend beautifully with the bitter complexity of Campari and the rich sweetness of vermouth. It’s a sophisticated sipper that’s perfect for colder weather or an evening by the fire.

Ingredients:
25ml Campari
35ml bourbon
25ml sweet vermouth
Orange slice (garnish)

Method:
Pre-chill the glass. In a separate mixing glass, stir everything with ice, strain into a glass, and garnish with an orange twist.

Americano

This evolved into the Negroni, so it’s essentially the same thing but without the gin. Instead, soda water tops up the Campari and vermouth for a lighter, more refreshing and fizzy mix. It’s simple, but there’s so much complexity in the base ingredients that it remains interesting.

Ingredients:
30ml Campari
30ml sweet vermouth
Soda water to top
Orange slice (garnish)

Method:
Pour Campari and vermouth into a glass over ice, top with soda, and garnish with an orange slice. Effortless and refreshing.

Bronx

Not just one, but two vermouths! Transport yourself to a buzzing early-1900s American cocktail bar with this Martini riff. The fruity switch up comes from fresh orange juice being included for a sweet, zesty zing, complementing the bitter botanicals of gin and complex intensity of vermouth. Perfect for a punchy brunch cocktail.

Ingredients:
30ml gin
10ml sweet vermouth
10ml dry vermouth
20ml fresh orange juice
Orange twist (garnish)

Method:
Shake all ingredients with ice, strain into a glass, and garnish with an orange twist. A citrusy classic with a twist.

Vermouth Spritz

This Venetian-style spritz is perfect for a light, refreshing sip, and we love showcasing the often-overlooked rosé vermouth to highlight red fruit flavours, while the Aperol brings its own aromatic punch. The result is a beautifully balanced cocktail with a touch of sweetness, delicate bubbles, floral hints, and herbaceous undertones, all coming together with just the right amount of zest.

Ingredients:
50ml rosé vermouth (like Regal Rogue Wild Rosé)
15ml Aperol
Prosecco to top up
Lemon and fresh mint (garnish)

Method:
Add the vermouth and Aperol to your glass with ice, top up with Prosecco and garnish with lemon and mint for the finishing touch. Enjoy!

Adonis

Named after a Broadway musical reaching its 500th show, the Adonis is a sherry-based cocktail that uses sweet vermouth to add richness and a touch of sweetness. Light, fruity and damn right tasty. There’s no ‘mixer’ but it remains fairly low alcohol for a cocktail too.

Ingredients:
45ml Fino Sherry
45ml Sweet Vermouth
2 dashes Orange Bitters
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass, and garnish with an orange twist. Light, flavourful, and perfect for sipping before a meal.

These eight cocktails highlight the versatility and depth of flavour that vermouth brings to the table. Many involve Campari, soi f you’re interested in more cocktails that show what a unique drink can do, check out our Campari guide!

What's the Difference Between Vodka and Gin?

When it comes to spirits in the cocktail world, gin and vodka are top contenders. But people often wonder: is gin just flavoured vodka or is vodka simply gin that hasn’t reached its full potential? It can be confusing so let’s address this topic.

The two spirits share some similarities. Both are clear, colourless, distilled liquids. They’re equally versatile and light, similar in strength, lower in calories when consumed straight compared to other spirits, and easily used in mixed drinks. While gin and vodka can be used interchangeably in cocktails, they have developed distinct personalities, each bringing something unique to the table. 

So if you’ve ever pondered the myths or wondered what sets gin and vodka apart - how flavouring alters them, and other questions, read on…

VODKA: RAW MATERIALS, STYLES & FLAVOURS

NEUTRAL VODKAS 

Vodka is known for its clean, neutral taste. It’s made by mashing base ingredients containing carbohydrates to produce fermentable sugars, which are then fermented with yeast, distilled using a continuous column still, and filtered to remove impurities, resulting in a smooth finish.

In theory, vodka can be made from anything of agricultural origin—a broad definition that allows great flexibility in creating the spirit. In practice, however, most vodka producers today stick to a narrow range of cereal grains due to commercial pressures and consumer expectations. The most common grains used are barley, wheat, and rye, with occasional blending of different grains.

Is vodka made from potatoes, or is that a myth?

In Poland, making vodka from potatoes has been a centuries-old tradition. Since the 15th and 16th centuries, Polish families have produced their own vodkas at home, often flavouring them with fruit and herbs—originally more to mask the harsh alcohol taste than to create a specific flavour profile. So yes, potato vodka is very much a reality because, remember, vodka can be made from any agricultural ingredient!

Try Chase’s Potato Vodka (England)

Today, more commercially produced vodkas come from grain than potatoes.  An outstanding example is the luxury French Vodka, Grey Goose, which started a revolution in the space when they decided to create a neutral vodka from French winter wheat with a distinctive taste rather than try to be flavourless. 

Size: 70cl
ABV: 40%
Find here: £32.90

Try Grey Goose Vodka (France)

There’s a myth that distilling more than once leads to a better product. Grey Goose attempt to dispel that myth by arguing that single distillation helps retain more flavour of the wheat used to make their vodka, which might be lost if distilled again. It is filtered through limestone. Named by the Beverage Tasting Institute the best tasting vodka in the world one year after its release, Grey Goose went on to be a multi-award-winning vodka. Definitely one to sip neat or on the rocks. Outstanding. 

Size: 70cl
ABV: 40%
Find here: £35

So, there’s another myth dispelled, if you thought all neutral vodkas were odourless and tasteless - not true. Different vodkas can have unique aromas and flavour profiles.

What are some of the more unusual vodkas? 

A couple of noteworthy vodkas that have come to market in recent years using alternatives to grain and potatoes have either been produced to made use of available ingredients or to create a point of difference. 

Try Pod Pea English Vodka (England)

Something a little different from the North of England, this release uses 100% locally sourced peas that are fermented, distilled and bottled in Manchester using a bespoke copper still. Even the bottles are made from sand sourced from the UK to keep its carbon footprint low. Bursting with sweet, vegetal pea notes, a touch of citrus, light savoury tones and a silky finish - this would be perfect for a Martini or Bloody Mary.

Size: 70cl
ABV: 40%
Find here: £36.95

Try Ciroc Vodka (France)

Ciroc stands apart in the world of vodka with its unique grape base. Distilled five times (they say for unmatched purity and smoothness), it exudes a subtly sweet flavour profile. Its grape origin not only imparts a delicate nuance but also makes it a perfect complement to Champagne cocktails if you’re looking for a touch of elegance.

Size: 70cl
ABV: 37.5%
Find here: £29.99

These are all distinctive vodkas with differently nuanced flavours based on the base ingredients. So perhaps this dispels the myth that all vodka is created equal. 

CHARACTERFUL VODKAS

When it comes to vodka styles, there are simply two: Neutral and Characterful. All of the above recommendations were neutral. Vodka becomes ‘Characterful’ when flavouring is added post distillation through compounding, maceration or redistillation.The spirit retains flavours from the addition of further ingredients post-distillation to give a more mouth-filling texture.

Recipes of honey, fruits and spices have traditionally been used through maceration historically. One well-known flavouring is the aromatic herb ‘bison grass’ well known in Poland.

Try Żubrówka Bison Grass Polish Vodka (Poland)

For centuries, Żubrówka has been intrinsically connected with the bison grass growing in the Białowieża forest in Poland. 60 days of craftsmanship combining century old traditions and state of the art technology are required to create a bottle of Zubrowka. Each bottle of Żubrówka Bison Grass contains a blade of bison grass which is added by hand making Żubrówka truly unique.

Size: 70cl
ABV: 37.5%
Find here: £23

Other popular vodka flavours are citrus, vanilla, pepper and even chilli. Inexpensive brands will most likely have been compounded with a bought-in artificial flavouring (such as lime) whereas premium brands are more likely to have sourced a natural botanical for redistillation. With vodka, there is often one predominant flavour to the spirit rather than several combined which keeps it clear and simple. When done well, these can be exceptional spirits with pure and precise flavours.

So what about gin?

UK/EU GINS: RAW MATERIAL, STYLES & FLAVOURS 

Gin’s standout feature is juniper berries which give it that signature piney flavour no other spirit has. Often accompanied by other carefully chosen botanicals like citrus, herbs, and spices, where flavoured vodka’s strength is its simplicity, gin’s is its complexity. Think of a multi-faceted, spicy Christmas cake recipe with a much longer list of ingredients than an average cake. 

So what is gin if it isn’t simply vodka with juniper and other spices added? 

The broadest legal definition of gin in the EU and the UK is that it is crafted by infusing juniper and other botanicals into a ‘neutral grain’ base spirit (min 96% ABV) which is then distilled. The neutral grain alcohol brings lots of warmth but no flavour characteristics so all flavour is derived from the botanical recipe used in production. Any EU/UK gin should have a “predominant taste” of juniper to call it gin, although no tests exist to determine if the taste is predominant so this is open to interpretation. 

As well as the presence of juniper berries (which are actually female seed cones of Juniperus Communis) there is no limit on the other botanicals a distiller can use to create their recipe. Most commonly used botanicals in gin include earthy Angelica Root (which matures the drink and rounds out the edges) and Orris Root (the world’s only natural fixant to combat ‘louching’). Citrus Peel gives the spirit an aromatic lift and Coriander Seeds and any of a number of peppers add warmth. In recent years distillers have continually been innovating new flavours the world over, using an endless variety of botanicals either imported or locally foraged from herb gardens, meadows, orchards, hedgerows and coastal regions for localised specialties. Flavours range from Dry to Earthy to Floral, Citrus to Fruity, Spiced to Sweet, and Herbal to Coastal amongst others. 

The main gin styles are: Juniper-forward, Contemporary, London (Dry) distilled/redistilled/compounded, aged, old tom, navy strength, sloe gin and other liqueurs. See more about gin styles in my December article. As with vodka, artificial flavours can sometimes be added to gin, these are often the coloured liquids, but the best quality gins are those that are made colourless through redistillation of natural ingredients.  

MINIMUM STRENGTHS

Both spirits usually have around 40% alcohol by volume (ABV) though vodka’s minimum is 35% and gin’s is 37.5%.

Here are a cross section of gins from the British Isles to sample to highlight how the category is characteristically different to vodka. It’s all about the lovely botanicals.

CLASSIC

Try Bombay Sapphire London Dry Gin (England)

A truly iconic gin with a creative spirit produced from an original 1761 recipe. This is a gin with fresh, bright citrus notes, a lively juniper character and an elegant light spicy finish. 

Size: 100cl
ABV: 40%
Find here: £24

CITRUS

Try Tanqueray No Ten (England)

Fresh grapefruit peels and camomile are key to the wonderful aroma of this luxurious twist on the classic Tanqueray recipe. Distilled in small batches in a tiny copper pot-still, it’s velvety smooth and lovely in a G&T.

Size: 70cl
ABV: 47.3%
Find here: £27

FLORAL

Try Isle of Harris Gin (Scotland)

Isle of Harris Gin features a range of botanicals that have been carefully selected to create and capture the spirit of the landscape, the people and the island. Hand dived sugar kelp is used to balance a total of eight other botanicals including juniper, cassia bark, coriander seed, angelica root, bitter orange peel, cubebs, liquorice root and orris root. The result is a balanced flavour profile that delivers notes of juniper and pine with sweet fruits of mango, grapefruit and orange. Green herbaceous notes are also found, which transitions through to vanilla and a warming black pepper spice on the finish with subtle saline notes carried throughout the gin.

Size: 70cl
ABV: 45%
Find here: £42.95

SPICED

Try Blood Monkey Irish Gin Spice Storm (Ireland)

Winner of Ireland Signature Botanical Gin at the World Gin Awards 2024, we’ll let them do the talking on this one. “This gin boasts a delightful gingerbread aroma complemented by vanilla and lemon tart. The palate experiences a supple mouthfeel with harmoniously integrated flavours of gingerbread and emerging chocolate, underpinned by a growing juniper presence. The finish is characterised by a distinct juniper and earthy rootiness. The nose reveals a lovely maltiness, while the palate enjoys a hint of smokiness and a persistent, appealing malty cereal base."

Size: 70cl
ABV: 40%
Find here: £29.83

LONDON DRY GIN

Try Brecon Botanicals Gin (Wales)

Combining a specially selected range of botanicals and the best pure grain spirit, this super-premium multi-award-winning Welsh gin is produced in small batches using only the finest ingredients. It is bottled at 43% abv.

Size: 70cl
ABV: 43%
Find here: £23.78

So yes, gin begins the distillation process as neutral grain spirit, which is essentially vodka. But what’s interesting is how gin is a category all of its own because gin producers can leverage that base spirit to create something so nuanced and complex. The differences are not just about flavouring. Vodka is all about being clean and neutral which makes it great for mixing with bold flavours. Gin, with its juniper and botanical blend, has a more complex taste with herbal and citrus notes. So, whether you’re into the crispness of vodka or like the flavourful kick of gin and the never ending adventure of varieties, there’s probably a lot more still to explore than you realised.

And as for the drinks you can make with both of these spirits, think beyond using tonic or lemonade as your only mixer and start to dream bigger. Because gin and vodka cocktails are some of the absolute best offerings in the world of mixology. Which of them do you still need to try? 

Ready to go make a cocktail? Check out The Top 10 Winter Vodka Cocktails and The Most Popular Gin Cocktails!

By Robbie Jerram

Must-Try Rums from the Southernmost Caribbean Islands

When we think of rum we may also think of navy sailors and pirates in the same breath… and certainly the tropical, lush atmosphere of the Caribbean! Undoubtedly, Captain Jack Sparrow from the Pirates of the Caribbean films also comes to mind – thanks, Disney! But, all of these images have helped to put rum on the map of being connected to travellers and overseas climes, although there are even some rums made in England these days!

However, the most popular rums that appear on supermarket shelves or in restaurants and bars tend to be those from the bigger, northern Caribbean islands such as Jamaica and Cuba. We are keen to highlight some of the products from smaller, independent locations – did you know that rums can also be found from the southern Caribbean islands too, like Grenada? Follow us on this journey along the southern end of the chain of the Caribbean islands leading up to South America to uncover more rums that you must try!

How is Rum Made?

Rum is a product that is made from sugar cane, that is typically sourced within the West Indies and thrives within tropical climates with substantial rainfall. The first records of rum were located within Barbados and go as far back as the 17th century – did you know?

Whilst rum is associated with travel in modern times, the history of rum production has sinister beginnings as it was a feature of the slave trade. Enslaved people from African countries had been traded and sent to the West Indies in exchange for molasses (a by product of sugar production). Those molasses were then utilised within New England for the production of rum. The early rums were so strong that they went by the name of Kill Devil and rumbullion!

Many of these Caribbean islands still produce rum made from molasses to this day, and might even export molasses to other countries to make rum. Alternatively, rums can be made solely from sugarcane juice, as there might not be a large sugar industry in some countries. Similar to wine and other alcoholic beverages, rums undergo a fermentation process, after the pressing of the juice or as molasses, involving yeast and they may also be aged to create different flavour profiles.

Typically, there will be darker rums and light bodied rums produced. The more molasses heavy rums tend to be the darker rums, which are fuller bodied and may have added caramel to intensify the colour. These rums are generally found in islands such as Jamaica, Barbados and Guyana. Plus, they may also be aged between five to seven years or more and distilled.

The lighter style of rum is a more recent development and began to be produced around the late 19th century. These rums are also fermented but might use a cultured yeast instead and have a reduced ageing period - around one to five years. You can expect a lighter taste to these rums which would make them more suitable for mixing in cocktails, which will appeal to those cocktail lovers out there! Indeed, if you are travelling across the Caribbean islands, you will find many rum shacks in which you can enjoy the rum by itself or within a rum punch for rum tastings!

Which rums from the southern Caribbean islands should I try?

This is a great question as the rums will vary in flavour depending on each island’s production methods. Let’s delve in as we traverse these islands from Martinique down to the Caribbean coast of South America – are you ready?

Trinidad and Tobago

Trinidad is the home of an internationally renowned carnival each Shrove Tuesday aka Mardi Gras where you can, of course, sip on some rum whilst dancing along to steel band music and following the costume parades! It is an island with several rum distilleries and the Carib beer brewery. After carnival, you can retire to the beautiful Maracas Bay and soak in the atmosphere with a stunning rum by your side!  

House of Rum – Trinidad 2012

The House of Rum bottles all contain an image of El Diablo (the devil) as a reference to the rum making process whereby liquid is evaporated during maturation – this is known as the Angel’s Share within Europe but is described as Devil’s Share within the tropics.  The House of Rum range tend to be single vintage and aged within a single cask. There is nothing extra added to the process as these rums have no additional caramel for the colour or sugar for the sweetness, and include no additives and remain undiluted. It is the rum world’s equivalent to fine dining as it has a higher price point to match.

This rum was produced at the Trinidad Distillers Ltd (TDL) which was established in 1948 and is now the only rum distillery remaining in Trinidad. For the maturation process there has been nine years of tropical ageing in Trinidad in ex Bourbon barrels and three years of continental ageing in the UK in ex Bourbon barrels.  As a result, this tawny, golden brown rum is not for the faint hearted as it has a strong kick which is balanced out by the pineapple flavour profile with hints of vanilla and a Christmas cake like aroma.  This rum works well with cheese and would be ideal for that nightcap on a cosy night.

Size: 700ml
ABV: 64.3%
Find here: £210

Grenada

Grenada is an unspoilt, volcanic island with lush views and a rainforest. Its nickname is the ‘spice island’ and it has at least 40 white, sandy beaches to discover! There is a population size of 100,000 and it is a compact island to navigate!

If you are a diver, then this is for you as Grenada has an underwater sculpture and the remains of a large shipwreck - Bianca C.

Westerhall No.7 Rum

The Westerhall Estate’s first distillery opened in the 1700s and has continued to produce rum on the island ever since. As its name suggests, the No.7 rum is aged for seven years.  This process occurs within new American oak ex bourbon casks which lend a robust flavour profile to the rum. This is a smooth molasses-based rum with elements of spice and caramel, and aromas of vanilla.

Enjoy it neat, on the rocks or mixed with other tropical juices and pair it with some Grenadian chocolate, such as the organic chocolate from The Grenada Chocolate Company as a treat, because you’re worth it!

On a sidenote, did you know that Westerhall rums are also an official sponsor of the Grenada Rugby World 7s event which occurs in December and will be celebrating its third anniversary in 2024? There will be activities before and after the tournament including live entertainment along Grand Anse beach within the Arts & Crafts market and other locations. Why not enjoy sipping some Westerhall rum whilst watching the rugby in Grenada or online?! Find out more here.

Size: 700ml
ABV: 40%
Find here: £28.09

You can also make a Westerhall No.7 rum cocktail:

Ingredients:
50ml Westerhall Superb light/Westerhall Plantation Rum 
30ml Lime juice 
½ tsp Sugar syrup 
1 dash Grenadine 

Method:
Combine all the ingredients within a shaker filled with ice and shake well. Pour into a cocktail glass and serve.

Barbados

Barbados is renowned as the birthplace of rum, and it is home to the Mount Gay Distillery from the 18th century! You can also take in rum tasting at the Foursquare Distillery with a self-guided tour. An alternative option would be to visit the Animal Flower Cave, which has a restaurant located within a cave – we have heard that the sea views are stunning!

19 Crimes ‘The Vanished’ Spiced Rum

This is the first rum produced by the winemakers 19 Crimes in its bid to push the boundaries within the spirits world! The rum bottle contains an augmented reality image of an escapee, Mary Bryant which ties into the brand’s philosophy of representing the rebellious convicts sent from Britain to Australia in the 18th century for committing any of the 19 crimes.

This is a tropical, sweet blend which envelops you in its fruitiness as the aromas waft from the bottle.  Pineapple, mango and spices jump out, and it is similar in taste to a liqueur making this an ideal rum to pair with desserts.

Size: 700ml
ABV: 37.5%
Find here: £29

Martinique

Martinique may be a French speaking Caribbean island but it is a department of France. It’s an island to visit for architecture lovers as there are over 102 protected architectural buildings, such as the 19th century Fort-de-France. Rum and the rum producers are an important part of Martinican culture. Since 1996, Martinique has had the only AOC label (Protected Designation of Origin) and the rum does not contain molasses but instead French, pressed sugarcane is used in its creation.

J.Bally 12 Year Old Rhum Vieux

This unique shaped rum is gorgeous to look at with its pyramid shaped bottle. The rum is that of the Rhum Agricole style that is common to the French Caribbean islands. Where this production method differs is that the rum is made from freshly pressed sugarcane juice rather than molasses.

This is an amber colour rum which smells similar to a whisky initially with caramel, woody aromas and hints of vanilla.  There is a clean taste without being overly sweet and it is very drinkable.
Size: 700ml
ABV: 45%
Find here: £74.68

Various Islands

Hattiers Eminence Aged White Rum

This white rum blend includes a three and eight year rum from Trinidad and a 5 and 8 year rum from Barbados.  However, there are also unaged rums from Jamaica and aged rums from Australia included within the mix. The rums are blended and bottled within Devon, in England, to make this truly international!

Hattiers rum is B Corp Certified and combines traditional techniques with modern techniques within its rum production, which embraces sustainability in the blending process.

This rum has a light bodied flavour profile, notes of vanilla and a sweet aroma on the nose. It is a versatile rum which would be ideal in cocktails.

Size: 700ml
ABV: 42%
Find here: £39

Whilst the other rums below are from South American countries and are therefore technically not from the Caribbean islands, they are also along the southern Caribbean coast and are therefore worthy of mention as that extra treat.

Guyana

Guyana is located on the Caribbean coast on the northern side of South America. Did you know that Guyana is the only English language speaking country in South America? You can find rainforests, sugarcane plantations, gold reserves and more to visit! 

El Dorado 2012 High Ester Blend LBI/ DHE

Guyana’s Demerara County is embedded in its history of rum production since the 17th century and its unique climate is appealing for barrel ageing. You can find rums aged between 3-25 years within El Dorado’s range and typically the age that is presented on the bottles is that of the youngest rum included in the blend! Guyana’s only rum distillery is the Demerara Distillers Limited that El Dorado belongs to.

The El Dorado company aims to adopt sustainable practices with its suppliers and its diamond distillery also utilises a Carbon Dioxide tool to reduce the amount of carbon dioxide released into the atmosphere.

The rum’s golden-brown colour is achieved due to the rums being laid down in 45 gallon oak cases, which had previously stored whiskies.

On the nose, the demerara sugar aroma lingers and there is a spicy, full bodied profile with prominent nutmeg and cinnamon aromas with a balanced, smooth butterscotch taste which is bound to be a crowd pleaser. This would be an ideal rum to serve as that digestif if you are wishing to impress guests at a dinner party!

Size: 700ml
ABV: 65.7%
Find here: £114.96

Venezuela

The island of La Tortuga, not to be confused with Tortuga in Haiti of Pirates of the Caribbean fame, and the island of Margarita are amongst a few Caribbean islands that belong to the country of Venezuela.

Santa Teresa 1796 Solera Rum

This amber coloured rum is molasses based and resembles a sherry in appearance which is coincidental as the rum is created using the same solera process adopted for sherry making. This means that the rum casks are placed vertically with rum removed from the oldest cask (at least 35 years old) and replaced by rum from the next oldest, known as fractional blending, and this topping up continues until the youngest cask is reached. The rum at the final stage of this complex process is called the solera. You might be wondering why such an ageing process is used but it helps to achieve a consistent quality of the rum.

Smooth tasting with a rich, caramel aroma and floral, vanilla undertones, this rum can be served on the rocks or as a digestif and will pair well with almonds. Ideal as a gift, this solera rum will be perfect for those of you looking to impress as it is a complex, sophisticated rum for discerning drinkers.

Size: 700ml
ABV: 40%
Find here: £50

A second rum from Santa Teresa worth a mention is the 1796 Light Tasting Rum. Designed to be used as a mixer, this molasses based rum from Venezuela has no added colourings and is light in texture as it has been aged for a shorter period. It has a pale amber colour and a subtle aroma on the nose with vanilla hues. This is an easy drinking smooth rum with a soft, honey finish.

Size: 700ml
ABV: 40%
Find here: £23.20

Well, we don’t know about you, but we can’t wait to explore some more of these southern Caribbean islands and their delightful rums as we have barely scratched the surface! There are also some rum cakes that can be found from various islands to whet your appetite in the interim! 

You can also find out more about London’s historic involvement in the sugar industry during the slave trade within the permanent gallery housed within the London Museum Docklands. There is also the Notting Hill Carnival in London that was set up by Trinidad settlers where you can enjoy some rum cocktails. We hope that you will also add bars like Limin’ and Cottons in London as well as La Rhumerie in Paris to your travel itineraries if you are curious to enjoy even more southern Caribbean rums. 

Another tip is to check out the annual UK RumFest as the world’s longest running rum festival, which will be in its 18th year in 2024! We’re keen to know which southern Caribbean island’s rum has excited you the most! Enjoy!

By Latoya Austin

Why Unfiltered Wine is The Hottest Discovery of 2024!

The team at DRINKLUSIVE have teamed up with the wonderful people from Fattoria La Vialla, a gorgeous family owned and operated, organic-biodynamic farm based in Tuscany, Italy. The team at the farm follows the motto of Nonna Caterina “Metti bon, cava bon!” which translates to “Put good in, get good out!”.

And good is indeed what these guys get out! The farm boasts an incredible portfolio of wines and on top of that, a rich selection of olive oil, cheese, sauces, pastas, vinegars, honey, biscuits and various antipasti!

As the world around us becomes increasingly fast-paced with a focus on mass production and profit margins, Fattoria La Vialla offers a refreshing reprieve with a strong focus on small batch, high quality wines and organic produce.

With consumers becoming more discerning day by day, turning their heads to sustainable, biodynamic produce, the portfolio of the farm is a great option for those who want to feel closer to the place their food and drink is coming from, and their unfiltered wines shine through as the star of the show!

What is Unfiltered Wine?

Without oversimplifying it, unfiltered wine is exactly what it says. Large batch, commercially produced wines often go through a double filtration process, the first run straining off lees and other particles, and the second “absolute” one to remove any yeast and microorganisms.

This does not mean, however, that unfiltered wine is always cloudy. Unfiltered wine is bottled in two ways: either the wine is bottled with its yeast, as is often the case with white wine, and the particles of sediment are willingly moved from the bottom of the tanks with a “battonage” before being bottled with the wine, or, for a clear, transparent “look” to the wine, which is often the case for red wines, instead of filtering, the wine is left to rest in tanks or oak barrels to allow the sediment to naturally settle at the bottom before it is “racked”, or syphoned, into a fresh vessel without disturbing the sediment, thereby removing the majority of the sediment in the wine. Racking a wine may seem like a complex process but it is deceptively simple and is a common practice for many a home brewer.

But what difference does not filtering a wine make? Scientifically, the remaining yeasts naturally protect the wine from oxidation, which gives the winemaker the ability to significantly lower the amount of added sulfites to keep the wine stable. In addition, not filtering leaves all the flavor components in the wine as the aromas are also not being filtered meaning the less you filter the more you taste. Finally, and as is more so the case when bottled “cloudy”, the yeast increases the wine’s body and smoothness, and the remaining mannoproteins create a ‘sweeter’ sensation. While this is what science dictates, how often does the human palate listen to science?

I personally found the unfiltered wines from Fattoria La Vialla to be more rich, complex, and layered when compared to their filtered counterparts from the same winery - not to say one is superior to the other, but they achieve different goals. In fact, the unfiltered wines in their portfolio always seemed to strike a perfect balance of zingy fresh notes and the more moody and complex flavours of nuts, leather, and mushrooms.

The omission of the filtration process may not remove yeast and microbacteria, but it as it prevents flavour compounds from being sifted out in the process, it definitely results in more robust, expressive wines.

While unfiltered wines are a great option for the discerning drinker, it is a slightly riskier game to play than imbibing on the filtered options. The reason is the lack of filtration itself. While racking the wine removes the majority of the sediment and often results in beautiful crystal-clear wines, racking cannot remove the micro-bacterial particles that the second run of filtration does, and hence can increase the risk of spoilage within the bottle.

Wineries can undertake various measures to ensure that this is prevented. Hygiene and extra care are paramount to making a clean unfiltered wine. An additional option is to subject the wine to a second fermentation, called Malolactic fermentation, in which winemakers can add, or as in La Vialla’s case, rely on the natural presence of, a bacteria called Oenococcus Oeni, which alongside other strains will eat the malic acid in the wine and transform it into milder, softer lactic acid in the process.

This might sound complicated, but it is quite simple to understand. Malic acid is primarily found in granny smith apples, peaches, and other orchard fruit, which enhances the zingy fruity flavours in wines. While lactic acid is found in creams, butters, cheeses, and soy products which generally have a more creamy, buttery profile.

This process often results in a change in flavour profile of the wine in accordance with the acid basket in the wine, going from bright and zingy, with notes of fresh apples, peaches and pears to almost notes of nuts and dried fruits.

The other option to prevent in-bottle spoilage for unfiltered wines is to dose the wine with sulphites as a stabiliser, but high levels of sulphites come with the risk of headaches and alienating those sensitive to sulphur. The organic biodynamic winemakers of La Vialla add the bare minimum necessary, keeping the amount of sulfites way under the Demeter requested limits, but enough to still enable the wine to be nice to drink in a couple of years.

How do you drink unfiltered wines?

As the majority of unfiltered wines are already clear at the time of bottling, you can drink them the same way you would drink your usual grape-based tipple. A nice trick a mentor informed me of is what she calls “the 20/20 rule”. Keep reds in the fridge 20 minutes prior to serving and remove whites and bubbles from the fridge 20 minutes before serving.

In the event of an unfiltered wine still having sediment (often by design), there are a couple of options: in the case of a white wine, if the sediment is very fine, lightly shake the bottom of the bottle to mix the yeast with the rest of the wine and enjoy the wine with its rich yeast. However, if the sediments are not that “smooth”, as is often the case with red wines, mixing them in the wine can lead to a slightly unpleasant texture to those not used to it. A great option, as old as time, is to decant the wine before serving. Pouring the bottle slowly into the decanter should allow the sediment to remain caught in the shoulder of the bottle, and then again, pouring slowly from the decanter into the glass should allow any residual sediment to remain in the decanter.

If you are planning your unfiltered wine drinking in advance, you can also leave your bottle upright for between 1 and 48 hours to ensure any sediment settles to the bottom of the bottle.

What food can you pair with unfiltered wines?

Pairing food with natural unfiltered wines, takes a slightly different approach to the traditional method. Unfiltered wines normally come with a spiked dose of acidity and more pronounced tannins, and these need to be accounted for, because as delicious as these characteristics can be, they can also serve as an obstacle when considering food pairings. Think of this not a hindrance however, but as an exciting challenge to try something unique, and to learn something new while you imbibe

When looking at pairing food and wine, or even just flavours in general, a good rule of thumb is what grows together, goes together. And what better winery to use this approach with than Fattoria La Vialla! Offering so much more than just wine, utilising their array of edible options to pair with their wine is a no-brainer!

On top of seasonality and locality allowing for flavours to complement and contrast each other excellently, I have always enjoyed the grows together goes together approach as it gives me a much deeper sense of closeness to the place from which I am eating and drinking produce!

When accounting for boosted acidity and tannins, one must look towards foods that balance out these elements. High acidity and tannic wines often pair brilliantly with foods high in acidity, and/or fattiness and creaminess. Good examples of this are the Casa Quaranta 2020 with its rich smooth tannin, which pairs beautifully with a hearty ragu pasta dish, or a slow cooked beef stew, and the Barriccato Bianco I.G.T. 2022 with its medium high acidity pairing incredibly well with pan fried fish, or even a rich spicy curry! (More on these very shortly!)

Great examples of unfiltered wines

Now that we have broken down what unfiltered wines are, what they taste like compared to their filtered companions, and why they taste different, we can focus on answering the really important questions, such as, which bottles should I get for myself?

Well, look no further! All of the wines that come out of this stunning farmland are knock-your-socks-off delicious, but here are my top picks!

Barriccato Bianco I.G.T. 2022

A mix of Chardonnay and Viognier, this wine was the first unfiltered wine by Fattoria La Vialla and is aged in oak with its yeasts, which make it all the way into the bottle. This golden-yellow wine has a rich nose, with aromas of fruit preserve, lingering tropical fruits such as passionfruit and pineapple, and all seasoned with vanilla. There is also a champagne-esque biscuity-ness to the nose which makes me imagine the most delicate fruit tart when sipping on this wine!

On the palate you are welcomed with a rich creaminess and full-bodied flavours reminiscent of a granola and yoghurt breakfast! This is a very well-rounded wine which is as delicious on its own as it is paired with a dish!

Size: 750ml
ABV: 14.5%
Price: £11.25

Torbolino Non Filtrato 2023

This bottle is a peach smoothie in a wine glass! What’s not to love? A beautiful straw-yellow that looks even better in the sunlight with a moody rust-orange colour the closer you get to the bottom of the bottle where the lees are sitting

The nose boasts peaches & cream on a summer day, with a hint of grassiness. There is also the trademark nuttiness and creaminess of the aforementioned malolactic fermentation. With a grape blend of Chardonnay, Viognier, and Sauvignon Blanc, imagine a nose halfway between a Sauternes and an Amontillado.

On the palate, you are almost punched in the face with creamy peach, the ever-so-slightest touch of acidity and an essence of sweetness coming from the residual yeasts in the bottle.

Size: 750ml
ABV: 13%
Price: £9.55

Casa Quaranta 2020

Being the largest, and most expensive bottle on this list, it is one to keep for an occasion, or to use as an excuse to host a dinner party!

This special bottling of Cabernet Sauvignon and Cabernet Franc is fermented in terracotta amphoras for 22 days with occasional manual crushing before being racked and undergoing malolactic fermentation. After this, it is then aged for 24 months in new oak barriques, then blended and bottled in magnums unfiltered

This wine reaches your glass in a deep just off opaque ruby red colour with a hint of purple you would see in a moody sunset. On the nose, the fresh oak offers a hint of vanilla which seasons a beautifully rich and complex bouquet. Sweet baking spice, stone fruits, and dark fruits dominate the aromas with hints of vegetality. The alcohol and cherry aromas marry together to remind me of whisky soaked cherries.

The palate has a little bit of a kick to it from the alcohol, but is balanced out by its silky texture, and smooth tannic finish. It lingers on the tongue almost stubbornly.

Size: 1500ml
ABV: 15%
Price: £46.80

Pinot Nero Casa Rossa I.G.T. 2017

Want a red that does not need a meal in accompaniment? This is your bottle! A beautiful clear, yet deep garnet colour with all your typical Pinot Nero aromas cranked up to the nines with extra surprises. Pronounced maraschino cherry, plum jam, and liquorice woodiness, with a bonus tahini earthiness and a mix of light vanilla and smoke that is reminiscent of very light tobacco.

The palate is super soft but creeps up on you the more you sip, with each sip being more expressive than the last! This can be attributed to its super-mild tannins and lingering quality, almost like it has not even left before it comes back again.

Size: 750ml
ABV: 15%
Price: £24.95

Barriccato 2020

If the Pinot Nero Casa Rossa was a wine to drink on its own, this Sangiovese and Cabernet Sauvignon mix is one that shines its brightest when paired with a meal. This deep, rich, grippy wine comes out a deep purplish-red and moves in the glass almost like a syrup, with legs that look like raindrops trickling down a car window

The nose is a rich mix of cinnamon and clove spice, vanilla, and dark berry jam, and hugs the palate as you sip. The palate offers so much that a bite of a hearty dish in between sips even offers a reprieve! The rich tannins dry out your mouth amplifying the profile of the wine, with an aftertaste lingering so long that it feels like a guest that you do not want to leave as you are enjoying their company just that much!

Size: 750ml
ABV: 13.5%
Price: £12.75

Casal Duro I.G.T. 2019

This wine is one that I would serve to a large group of varying levels of experience in wine. Approachable enough for the novices to enjoy, with enough complexity for the intermediate to experts to unravel as they sip.

The wine sits in the glass clear at the top and opaquer as you look further towards the base of the glass. The nose opens up with a blend of spices you would find in subcontinental desserts, before moving into a green bell pepper vegetality and a lingering fruitiness of dark berries.

The palate is tannic and rich, but elegant at the same time. The body is well-structured, and a slight hint of oak just takes it up that extra notch. This wine would benefit from decantation and would not be out of place in the middle of a table atop which a Sunday roast beef is displayed.

Size: 750ml
ABV: 15%
Price: £16.55

If you’re looking for some ‘what grows together, goes together’ wine-food pairing ideas, look no further than these stunning wine and pasta pairings!

By Fowwaz Ansari

What Are The Main Ingredients in A Margarita?

With so many new cocktails invented every year and hundreds of classics to compete with, it takes a hell of a lot for a cocktail to become not just a world favourite, but arguably the world favourite – the Margarita. Punchy and bright, this timeless tipple is loved everywhere, bringing easy-drinking charm and experimental adaptability.

The origins of the Margarita are as colourful as the drink itself, with several tales vying for the official story. Was it invented in a glamorous Tijuana nightclub in the 1930s? Or Tommy’s Place in Ciuadad Juárez when a lady ordered a ‘Magnolia’? Or perhaps in Texas as a twist on a Tequila Daisy? One popular legend credits a socialite named Margarita Sames, who famously mixed the cocktail for her guests in Acapulco in the 1940s. We know that it means ‘daisy’ in Spanish, so it’s evolved from The Daisy which was an old prohibition drink built around a base spirit, sugar and a sour. Wherever it first sparkled into existence, the Margarita swiftly became synonymous with sunny days and carefree vibes, offering a perfectly balanced mix of salty, sweet, sour, and bitter notes that tantalise the taste buds.

It's a simple breakdown of ingredients, but the balance is key, so let’s dive into how the basic ingredients work together and some of the choices you’ll have to make when bringing yours together…

What’s in a Margarita?

Tequila

The soul of the Margarita. Look for a 100% agave tequila, either Blanco or Reposado, for a clean and vibrant flavour. Blanco offers a fresh, unaged taste, while reposado brings a touch of oak and smoothness. For some affordable tequilas that are perfect, click here.

Appearance wise, the transparency of a Blanco delivers that classic Margarita hue that brims with fresh vitality, which is a plus. You’ll get strong agave flavour and sharp citrus that works perfectly in a Margarita. This is why most Margaritas you order in a bar will be made with Blanco. Reposado will take a more reserved, backseat and definitely makes for an interesting cocktail too, but for the classic recipe, go Blanco.

Lime juice

Freshly squeezed is the way to go. Bottled lime juice just won’t cut it when you’re looking for that crisp, tart punch. And remember, a room temperature lime rolled along the work surface is a lot easier to squeeze! Oh, and remember to save a wedge or two for the garnish.

Orange liqueur

Orange liqueur adds a sweet and citrusy depth, and there are two main liqueurs you’ll find in recipes. Cointreau is typically a bit more refined and aromatic, but Triple Sec works perfectly fine if that’s what you have on hand. Grand Marnier is also used, which is blended with Cognac as you can read here. If you want a classic recipe, go Cointreau.

Optional but preferred – syrup

We’ve marked this as optional, but many bartenders will include it – like everything here, it’s up to you. If you like your Margarita on the sweeter side, a dash of simple syrup or agave can balance the tartness perfectly.  

Agave syrup will clearly complement the other ingredients and bring even more complexity, deeper flavour and a longer finish to each sip. However, the syrup is here to bring sweetness, so an easy simple syrup is more than adequate.

Optional – salt rim

Ah, the item of controversy. To salt or not to salt? Ultimately, this down to personal preference. If you’re serving guests, then check with them. If you can’t ask them, why not go half and half? We usually prefer it without here at The Three Drinkers, especially if you’ve splashed out on a great tequila, but each to their own! If you do add some, go easy and only add a little – it’s so easy to overpower everything. When done well, the salt can add another dimension, brightening the sweet and sour notes.

The Classic Easy Margarita Recipe

Ingredients:
50ml tequila
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
salt for rim (optional)
lime wedge for garnish

Method:
Shake the tequila, lime juice, triple sec and ice together until the shaker is cool to touch. You can add a dash of syrup also if you like it sweet. Strain the ingredients into a small glass and garnish with an appetising lime wheel and a salt rim if you fancy. To do that, you just need to apply a little lime juice to the rim and roll it in some salt. Finally, sit back and enjoy cocktail royalty.

What is a Skinny Margarita Recipe?

For those watching their calories but not wanting to compromise on taste, the Skinny Margarita is a slimmer alternative that still delivers on flavour. It skips the syrup in favour of pure, unadulterated citrus notes. Some people also skip out the orange liqueur, or at least add less too. Another common change is to introduce orange juice, often replacing any orange liqueur at all.

Ingredients:
50ml tequila
25ml lime juice
15ml Cointreau (or triple sec) / orange juice
salt for rim (optional)
lime wedge for garnish

Method:
Shake everything until nicely chilled. Strain the ingredients into a small glass and again, garnish with a lime wheel and a salt rim if you fancy.

The Easy Spicy Margarita Recipe

If you’re craving a bit of heat, the Spicy Margarita is your go-to. Infuse your tequila with jalapeño or add a few slices straight into the shaker for a kick that complements the zesty lime perfectly. The main other way of adding spice is to heat up the salted rim. Tajin is a Mexican seasoning blend that does the trick, using chilli peppers, lime and salt but you can also make your own. The end result is refreshing and tart but with that lingering tickle of heat.

Ingredients:
50m tequila (usually Blanco)
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
jalapeño in the glass (optional)
spice rub/Tajin for garnish
jalapeño for garnish

Method:
First thing first, pop Spicy Margarita by Jason Derulo and Michael Bublé on. Right, now the same applies as the salt rim here, wetting the circumference with lime juice before rolling in the rub. Then, shake everything with ice (including jalapeño if you like your spice). You can add a dash of syrup also if you like it sweet too. Strain the ingredients into a small glass and garnish with lime or jalapeño. Sit back and enjoy a taste sensation.

Top Tip: If you don’t want to deal with any chillis or spice mixes, then add some Mexican hot sauce before shaking! Maybe try this one by yourself before experimenting on guests though!

For award-winning Margarita riffs, click here for our DRINKLUSIVE mentee’s guide!

What is the Pickle Pea Martini?

Vodka can be made from lots of different bases. Usually, we see potato or wheat for example, but never before have we seen peas used. From the dinner plate to the bottle, Pod Pea Vodka, launched by Manchester’s Ten Locks, is turning heads with its eco-friendly approach, enchanting green hue and unique flavour profile. Using sustainably sourced British peas, this vodka not only delivers on taste but also carries environmental benefits: peas need less water and fertilizer compared to traditional vodka crops and even enrich the soil with nitrogen.

The result? A neutral grain spirit blended with pristine Lake District water, offering a smooth, refreshing experience with vibrant vegetal notes, crisp lemon, creamy grain, pepper, and a subtle sweetness. The flavours are perfectly poised between familiar lemon, cream and pepper and that stand out vegetal hint. Packaged with recycled glass and sustainable labels, Pod Pea Vodka isn’t just a green choice—it’s a deliciously responsible one. Perfect on the rocks or in creative cocktails like the one below, it’s the sustainable sip you didn’t know you needed.

It’s fun to sip neat, but the vegetal profile of Pod Pea is begging to be experimented with in cocktails. Meet the Pickle Pea Martini, a cocktail that’s as bold as it is refreshing. The star of the show is Pod Pea Vodka, whose vegetal and citrus notes play beautifully with the tangy brine of pickle juice, while fennel bitters add a whisper of herbal complexity. It’s a real flavour bomb that’s both sophisticated and surprisingly approachable. If you love your vodka and your Martinis, this is the perfect way to try something different.

Ingredients:
50ml Pod Pea Vodka
20ml Pickle juice
2 dashes fennel bitters
Twisted pickle (garnish)

Method:
Stir ingredients in a large mixing glass. It’s important to ensure everything combines homogenously. Next, pour into a chilled Martini glass and garnish with a twisted pickle. Enjoy.

You can find here Pod Pea Vodka (40%) here: £36.99