Punch Pubs, which has over 1,300 pubs across the UK and was owned by Patron Capital, has been bought by Fortress Investment Group, a US private equity firm, for an undisclosed sum.
In a statement Fortress have said that the transaction has been entirely funded by equity provided by funds managed by Fortress affiliates, with no additional debt finance, with existing management maintaining its equity ownership.
Clive Chesser, Punch Pubs & Co. CEO, said: “This is very positive news for everyone connected with Punch, and we are extremely excited about the opportunity that lies ahead with Fortress Investment Group.
“Fortress is a hugely experienced investor who understands the strengths of our business and fully buys into our strategic positioning and business plan. We welcome their ambition and commitment to work alongside the existing management team to invest in the business with innovation and capital to ensure our long-term success in what is a highly competitive market.
“I would like to take this opportunity to thank the teams at both Patron Capital and May Capital for the outstanding backing that they have provided during their ownership of the business. Their support has been invaluable over the last four years, none more so of course than during the pandemic.”
Cyril Courbage, Managing Director, Fortress Investment Group, said: “We are excited to team with Clive and the Punch management, which has done an exceptional job of navigating the challenges of the Covid crisis while positioning the business for long-term growth and value creation.
“We believe in providing strong management teams with the flexibility and support to execute their long-term strategic plans. The UK is an extremely attractive investment environment, and we will continue to explore other opportunities in this sector and across the UK, Ireland and Europe.”
Stephen Green, Senior Partner, Patron Capital, said: “Punch is a fantastic business and has been an extremely successful investment for our investors, thanks to the talent and hard work of the management team and our partner on the investment, May Capital. We wish Clive and the team well for the future with Fortress.”
The independently owned, premium drinks company 31DOVER has changed its name to SPIRIT.ED.
SPIRIT.ED, which has three parts to the business – Online, Trade and Agency – was founded in 2012 on Dover Street, London. Since then it has grown into an award-winning business which finds, launches, and sells premium drinks.
They hired branding agency Household and tasked them with developing a new name for the business that would not only refresh the brand but position it ‘at the front and centre of the minds of consumers and the trade’.
CEO Charlotte Jefferies said, “We wanted a name that both reflected our team’s energy, as well as being more closely associated with our focus on selling premium drinks. We felt SPIRIT.ED hit this dual brief and would be memorable for both our online consumers and Central London trade customers. We have built up an excellent reputation for innovation and service across all three parts of our business and we wanted a name that reflects the company as we are now.”
“We are updating our website, including new imagery, so that the drinks buying experience can be as enjoyable as other aspirational consumer categories such as fashion and homeware.”
“We’re delighted with the range of brands who have entrusted their Agency business to us, including Lady A Rosé, Portofino Gin, Nuet Aquavit, Noam Beer, Xamán Mezcal and Suncamino Floral Rum, and our team are focused on launching and growing these brands through our Online and Trade businesses. Over the last year we have onboarded over 160 new Central London premium Trade customers, delivering a range of over 1,000 products next day as standard.
And we have further refined our range Online, focusing on a shortlist of products that look as good as they taste, and which we deliver UK-wide.”
Brothers Drinks Co. Ltd has acquired Babycham, following an agreement with the brand’s current owners, Accolade Wines. The brand was originally invented by one of the founders of Brothers Drinks, Francis Showering, in 1953, before he went on to help start Brothers Drinks in Shepton Mallet in 1992.
Babysham became a classic drink in the 1950’s, 60’s and 70’s and was acquired by Accolade Wines when the Showerings company was bought out in the 1990’s. Now Brothers plan to reinvigorate the brand and relaunch it in 2022 to a new generation of consumers.
The move follows an exceptionally strong growth performance for the family-owned Brothers Drinks in 2021. The company was ranked 12th in the Alantra Food & Beverage fast 50 in 2021, a report outlining the UK’s fastest growing privately owned food and drink companies, which recognised Brothers Drinks revenue growth of 29% over the past two years.
Commenting on the announcement, Matthew Showering, said, “We are proud to welcome the Babycham brand back into our drinks portfolio and are already receiving extremely positive feedback on the decision by many who consider it a ‘sleeping giant’ within the drinks industry. It’s a sentimental brand, not only for our family, but for families across the nation who associate Babycham with fond memories and celebratory milestones. We want to share the brand’s fun, sparkly and aspirational persona with new and familiar customers.
“Babycham is a quality brand that is extremely well-known in the UK and this acquisition is an incredible opportunity to harness our roots and heritage. We’re confident in the brand’s future and it feels like the perfect time to modernise this classic with an exciting new relaunch.”
For December, instead of our usual licensee interview – and to celebrate all things whisky – we asked various people across the industry, and who champion whisky, to tell us about themselves.
We talked to Brendan McCarron, Master Distiller at Distell; Blair Bowman, Whisky Consultant; Licensee, Derek Mather; Mark Thomson, Ambassador to Scotland – Glenfiddich Single Malt Whisky of William Grant & Sons. Here is what they had to say.
CAN YOU GIVE ME A BRIEF, POTTED HISTORY OF YOUR RELATIONSHIP WITH WHISKY AND HOW YOU GOT INTO YOUR ROLE?
Brendan McCarron: As a Scotsman I first started drinking whisky when I was at university. One of my best friends was into it before me and I got swept along by his passion for it. My plan originally wasn’t whisky, which was always a personal choice at the bar, but it made sense to bring that into my working life. I was in chemical engineering – and I joined Diageo’s graduate scheme. For my first role I was asked where I wanted to go and I said wherever the best job was. Malt distilling was ramping back up from the decline of the 80s. There were big things afoot and I got positioned in a maltings. A decision was made to build the first distillery in 40 years at Roseisle, then it was a fast track. I was surrounded by clever and experienced whisky people. I got the bug and realised this is what I want to do. I have worked as a blender, distillery manager, group of distilleries, whisky makar, stocks and inventories manager – I’ve covered every single part of the whisky-making process. Now I get to put it all together at Distell. Across everything. It’s brilliant. It’s a lot of fun – busy but a lot of fun.
Blair Bowman: I’m from Edinburgh but went to Aberdeen University and became a founding member of Aberdeen Whisky Society in Freshers’ Week 2008. I saw an opportunity to create World Whisky Day while studying in Spain – I was inspired by World Gin Day. Four years after launching World Whisky Day I sold it and catapulted myself into the industry. I haven’t looked back. I started to experiment with flavour when I was only 18, and that summer I had my moment, trying Laphroaig for the first time and being blown away. I didn’t know if I loved or hated it but I hadn’t tried anything like that!
Derek Mather: My love for whisky started when I was 16 when my dad bought me my first bottle of malt after he found me stealing his whisky from his drinks cabinet (a bottle of Glenlivet 12yo ) and said to me once that bottle is finished then you can buy your own. After working for many years as a chef in many Scottish restaurants I was always pissed off at the selection of whiskies they would offer – usually the main 6 brands that you could buy at the supermarket and a couple of blends. So when I opened Artisan Restaurant I put 60 bottles of my own collection on the gantry and after 14 years of steadily adding to the selection that we offer we are now at 3000+ bottles.
Mark Thomson: My journey began over 20 years ago whilst managing bars and restaurants in Glasgow and London. My first passion was actually wine and I studied for a few years to hone my skills in that category – but whisky was always a personal choice at the bar so it made sense to bring that into my working life. I fast established a reputation for delivering passionate and educational tasting across many brands whilst working independently, with William Grant & Sons a client of mine. When the permanent role for Glenfiddich arose in 2013, I jumped at the chance – Glenfiddich was the very first whisky I ever tried and I’d always held the brand in high regard.
WHAT DO YOU LOVE ABOUT WHISKY AND/OR THE WHISKY INDUSTRY?
Brendan: I do love whisky. I am a whisky drinker first and foremost and love he variety, first and foremost. It’s such a well-regulated process that when it says Scotch you know there’s no way to cut corners in ingredients or quality. With just three ingredients you can make a myriad of different products. Another thing I like is that I’m from just near Glasgow and it has got me to know my own country so well. Mull and especially Islay, where I lived. I love the variety of flavour and also the variety of locations and where the distilleries are. We meet lots and lots of interesting, fascinating people who work in the whisky industry. Pretty much the people you meet are as passionate about whisky as I am and I get a lot of energy from that. It’s just an interesting subject. Even though it’s my job I still love to go and have a whisky in a bar. It’s still my passion.
Blair: It still blows my mind the fact that making single malt all around the world involved making whiskies of high quality, but using the same ingredients we used hundreds of years ago, using the same processes. There is so much that can be explored and discovered and that’s what keeps me excited about whisky.
Derek: I really love the whisky industry as we are all out to do the same thing which is to promote how diverse, exciting and tasty each and every dram is, and from only three ingredients and different barrels and time.
Mark: Oh where to begin! For the drink itself, there really isn’t anything like it – its vast array of flavours and styles, its history, the stories, the heroes and the villains of it all – from malt of the month at your local to eye -wateringly high auction prices, whisky really does cover all the bases. And on top of all that – it brings people together like no other. Stories are best when whisky fuelled. And then there is the industry – I’ve been lucky I feel, to be involved in the industry for so long and have met so many incredible people along the way – many of them I now call close friends.
A recent trip to the Whisky Show in London just highlighted what a friendly, welcoming bunch we all are – irrespective of your brand – when we get together, we are all pushing forward for the same great cause and are happy to offer up recommendations across the category because, well, why wouldn’t we? I don’t just drink Glenfiddich after all!
WHAT DO YOU SEE HAPPENING WITH WHISKY IN THE NEAR FUTURE?
Brendan: I think there’s a huge drive for sustainability. It’s the number one thing that people want from whisky, in what they buy. I think there’s a responsibility for all distilleries in Scotland to be more sustainable in energy use, as well as packaging and every aspect. At Bunnahabhain we run electricity from a turbine and there’s way more innovation to come in how we power and market and manage our whiskies. It doesn’t change the ingredients but there’s a lot that can be done in the production side of whisky.
The other part I see is that it’s an incredibly rich, heritage-heavy product. The ability to go as geeky or as knowledgeable as you want, and that will remain, but it’s also becoming a wee bit more fun and a wee bit more enjoyable to drink whisky. That’s being reflected in what’s available. Casks you’ve never heard of before, new flavours and better communications from distilleries on what whiskies are being made and what to know about them.
Blair: I think there’s a huge amount of untapped experimentation to be done, despite us having more restrictive rules in Scotland, but seeing fascinating things happen. All places are dealing with their own differences, local barleys, local woods, local environments. People are now coming into whisky through cocktails. Ten years ago brands just didn’t realise that promoting whisky in a cocktail was a way in. That’s what I was doing in World Whisky Day . There’s going to be a whisky out there for everybody, even if you don’t like the first one you try.
We are also slowly getting away from the baggage of whisky as being a drink you must drink neat. At the end of the day this is just a drink. We only live once, enjoy your life, enjoy the flavours and experiences that you like, don’t let anyone else tell you otherwise. There’s a lot of snobbery but we’re moving away from that. I don’t mind ruffling feathers. Whisky is an old school thing, it was very stuck in its ways, I’m thankful to say that has changed and is continuing to change.
Derek: I think we will see a lot more distilleries looking at sustainability, more barley types, reducing their carbon footprint and being more environmentally friendly in the future I’m a big fan of wine finished drams I just think it makes a good dram a little more exciting so I’m always looking for different finishes ( don’t get me wrong I still love my traditional drams also).
Mark: Who knows what the future holds – the marketeers will give us figures and projections of low and no, less drinkers but better quality etc – I think looking back a little to the lockdown days we saw a big shift in how we talked about whisky, how we can make it more transparent, more open and welcoming to all.
And how we deliver those talks has changed – obviously the digital age has helped and I can see a blend of the two (in person and online) happening at tastings and events where perhaps not all the members at a whisky club can make a specific date so they get sent the drams to their home and join a zoom call in live time. I also saw a change in the consumer knowledge – in a really positive way. I think this may also be a result of lockdown where people could order up tasting kits and really get to delve into the brands with master distillers, blenders and the like – and not just once every three months, but once a week. At the first shows I attended post lockdown, I really noticed how consumers were more aware of flavour, not so hung up on age, would be more open to try new styles – it really was rather refreshing to witness.
Oh – I tell you what I’d like to see – that we stop talking about regions with whisky – its far too restrictive now and although maybe five years ago it gave newcomers to the category a sense of place, I feel it actually just confuses many now – lets scrap it – think flavour, style and character instead. That’s not to say that I want to end tradition – of course there is a place for that, but in a modern whisky world, with so many cool experiments (and distilleries) popping up all over the place, we should be more forward thinking in our language regards the dram in hand.
At Glenfiddich, we have always had a maverick attitude , looking for new ideas, styles and flavours – our experimental series showcases some of these successes, but the warehouses are filled with others- some not actually deemed “whisky” because they fall outside of the SWA regulations – but we keep them – you never know, as a regulation relaxes or changes we can be fast moving and stay ahead of the curve. I think its this approach to everything we do that keeps us independent and under family ownership.
HOW HAS THE PANDEMIC AND THE SHUTDOWNS AFFECTED WHISKY/ WHISKY EVENTS? DO YOU THINK THERE HAVE BEEN ANY POSITIVES?
Brendan: I think there has been a positive. There have of course been negatives. Once these things are thrust upon you, you work out different ways to do things. I stayed in touch with whisky drinkers around the world with whisky events. With online tastings there’s no restrictions on numbers, not like in a room, and with the tastings I could have been stationed anywhere. It has been easier to have a chat with a much more diverse group of people. People who are new to whisky, who don’t even know why they’re there, all the way up to experts. If not for the pandemic people wouldn’t have done it. There would be no strategy for that. And before the pandemic, it might not have worked as people said it’s better in person.
But doing stuff on zoom is only a tiny drop in quality and we can do it so much easier and quicker. If it’s just a question of going into an office with a green screen and doing a 20-minute chat about a whisky that’s just come out, you can do it and everyone knows it works. That’s the biggest change, how easy it is to connect with consumers, whereas in the past it would have been an official event. That to me has been a massive positive.
Blair: I think one of the positives is that people were very quick to adapt and get master blenders a zoom account. People were able to have a genuine connection with people who usually would only be wheeled out for big events. Suddenly you were connected to people who were considered to be whisky rock stars.
Distilleries were able to adapt quickly and give virtual tours and send out tasting packs which wasn’t a thing before. Now there are distilleries that were putting on a virtual tour and tasting, every Friday night. That was pretty cool, a new level of interaction.
Derek: The pandemic was a real blow to all of the hospitality industry and to a lot more businesses too. We all had to diversify and go out of our comfort zone. there were so many zoom tastings and zoom interviews but it was a good thing for us because we got to talk to many people that we normally don’t get to interact with. Online retailers did well too as we could not get out to the shops to buy anything.
I think most of the industry are looking forward to all festivals starting back up and talking to the customers face to face again and with the festivals it has a knock on affect for the local community and businesses with more revenue being spent in the area that the festival is being held.
Mark: Ooops Think I’ve answered this already. Yes, lots of positives. It gave whisky an opportunity to reach a new and wider audience.
I know that many of the online tasting sessions I conducted for organisations such as Waitrose and Harvey Nicholls that a vast majority of the audience were tuning in to whisky for the first time – or were at least at the beginning of their journey. They were not having to commit to an evening out of the house – they could drop into the chat for 60 mins, try some whiskies in the comfort of their own home and when it was over, close the laptop and carry on with their evening. It just made everything so easy I think. I, for one, was fairly happy to have a lot less travelling.
IS THERE ANYTHING YOU’D LIKE TO SHARE WITH PUBLICANS ABOUT WHISKY FOR 2022?
Brendan: As much as the pandemic has allowed a lot of people to adjust to drinking whisky at home and doing online tastings, and buying whisky from stores and off-licences, you can feel it already – with business opening back up and people opening up again you can remember how great it is to sit in a great bar with some friends and drink a great whisky. I’m looking forward to that becoming a more regular occurrence as we move into 2022.
Blair: I’m really fortunate to be selected by Scotland Food & Drink to be an ambassador. It is a two-year position to champion Scottish Food and Drink & Hospitality. My role is to help hospitality staff have more confidence when it comes to serving whisky. My aim is to help encourage confidence and understanding in FoH staff so they’ll be able to upsell and help customers choose whisky.
I’ve been accused of sounding like a broken record. But if you go to another country all the local staff can speak confidently about local beers, wines, spirits, here it only happens if that person has an interest. Investment in training is sorely needed. I’m hoping with this extra hat I can help staff find out about whisky.
There are people coming here who know a lot more about whisky than the person standing behind the bar and I would like to change that. At the end of a meal, staff take an order for coffees and teas, and everyone orders one their own way. We all have our preference as to how we drink it. Nobody says “that’s weird”, not even the service staff would challenge it. But as soon as we do that with whisky, the serving staff might say “I don’t know if you can do that”. I find that really bizarre. Nobody judges each other with coffee, but everyone does with whisky. Why is it wrong to put soda or lemonade in whisky?
Derek: Going forward I would just like to wish all the publicans who have managed to re-open after the shitshow of 2020/21 a fantastic festive season and I hope they manage to get some funds back in to their accounts and hope that there is no more lockdowns.
Mark: Be brave and mix things up when it comes to whisky. So many new drinkers are coming into the category and its our job to make it as simple and approachable as possible. If you have a malt of the month on, try putting two on at the same time, maybe a different style or a higher value. Staff picks are also a great revenue generator and keeps the staff sharp on knowledge about the whiskies you offer.
Get rid of regions! I bet if you have a wine list in your venue, there’s a good chance that it is listed via flavour profile – never mind regionality or even country. Why do we still feel the need to pigeonhole whisky? Recently, I was chatting to a friend about Bunnahabhain – and they said, oh, I don’t like Islay whiskies, I can’t get my head round them – just don’t like the smoke. Twenty minutes later, they were exclaiming that BH12 was a belter of a dram (because I bought it for them) and they’d been missing out thinking all Islay whiskies are peated. Anyway – can’t you tell I’ve got a bee in my bonnet about this?
Oh – and remember to keep a space on the back bar for the new Glenfiddichs coming out in 2022 ….can’t tell you what they are yet though. Top secret.
Heineken’s proposed £1.7bn takeover of South Africa-based Distell means that the brewery will now have a share in Deanston – the largest distillery owned by Distell Group, which also owns Bunnahabhain Distillery on the Isle of Islay and Tobermory distillery on the Isle of Mull.
The takeover of Distell would mark a push into wine and spirits for the world’s second-largest beer maker, which also owns Birra Moretti, Amstel, and Tiger beer. It also plans to take control of Namibia Breweries Ltd and both deals would create a group worth 4 billion euros allowing it to compete more effectively with rivals such as AB InBev and Diageo overseas.
It is understood two new companies will be created Newco and Capevin. The former will combine Distell’s spirits, wine, cider and ready-to-drink portfolio with Heineken’s Southern Africa and export markets business, including Namibia Breweries. The latter will include the company’s remaining assets, including its Scotch whisky business, consisting of the Bunnahabhain, Deanston and Tobermory brands.
As part of the agreement, Heineken will own a minimum 65% stake in Newco, while Distell’s largest shareholder Remgro will retain control of Capevin.
Heineken Chief Executive Dolf van den Brink said the deal would improve logistics and increase points of sale, often shared for beer, wine and spirits in South Africa, and would do the same in Namibia. “It should be seen that we now start to buy spirits and wine companies all over the world,” Van den Brink told Reuters.
Richard Rushton, Distell CEO, commented, “Together, this partnership has the potential to leverage the strength of Heineken’s global footprint with our leading brands to create a formidable, diverse beverage company for Africa. I am excited for what lies ahead as we look to combine our strong and popular brands and highly complementary geographical footprints to create a world-class African company in the alcohol beverage sector. Our combined entity will grow our local expertise and insights to better serve consumers across the region.
The acquisition still requires shareholder approval.
Molson Coors Beverage Company’s hard seltzer Three Fold is hitting the UK on-trade with the launch of its first-ever draught variation – ‘Red Berries’.
Molson Coors introduced Three Fold in early 2021, recognising hard seltzer’s potential in the UK following rapid growth in the US. There, the category already commands a 2.6% market share of all beverage alcohol, according to drinks market analysts IWSR while in the UK, hard seltzer sales have increased in value more than eight-fold in the space of twelve months[1].
In the lead up to the trial in November, Molson Coors has been raising awareness around the Three Fold brand with a raft of takeover events at iconic venues in cities across the UK. These included sponsored bars at the Edinburgh Fringe.
Charlotte Revill, brand manager at Molson Coors, said, “All indicators point to hard seltzers taking the UK market by storm, just like they did in North America. The category is growing rapidly and our investment in Three Fold and the infrastructure needed to produce it at scale, will ensure our customers can tap into the opportunity.
“We continue to invest and innovate with this brand and the new draught version is a great way for our on-trade customers to introduce hard seltzer to their venues and tap into a category that can help drive incremental value[2].”
The trial will begin in three locations including Edinburgh University Student’s Association. Participating venues will receive branded pint and half-pint glasses, oversized to allow for Three Fold to be served with ice.
Gordon & MacPhail has appointed Ben Cookman as Finance Director ahead of the opening of its new whisky distillery, The Cairn, in the heart of the Cairngorms. The new distillery, which is currently being built by the family-owned distillers, will open in Summer 2022.
The appointment will see Cookman play an integral role in the organisation helping to shape and implement the Gordon & MacPhail business strategy, including delivering extensive capital plans and fuelling the growth of the company’s brands: Gordon & MacPhail, Benromach, Red Door and The Cairn.
Cookman brings with him a wealth of experience from his previous role as Finance Director at Greenwoods GRM LLP and, prior to that, his position as Head of Finance at McDonald’s Restaurants Ltd.
Commenting on the appointment Ewen Mackintosh, Managing Director, said, “Ben joins us at an exciting time for Gordon & MacPhail as we work towards opening The Cairn Distillery in summer 2022.
“Gordon & MacPhail is known for its commitment to creating the finest whiskies and now, as we look towards this new chapter of the company with the creation of a purpose-built distillery in the heart of the Cairngorm National Park, it is more important than ever that we invest in not only our stocks and infrastructure but also the right people who will help us achieve our business aspirations.
“Ben brings with him not only the technical skillset and knowledge required for the role but also a passion for the spirits industry and a desire to grow Gordon & MacPhail both domestically and in international markets.”
Finance Director Ben Cookman added, “I’m delighted to be taking on the role of Finance Director at Gordon & MacPhail and look forward to helping the company achieve not only its current objectives, but also to support investment decisions that will secure its long-term success. One of the elements that attracted me to Gordon & MacPhail is this commitment, as a family business, to remain focused on the long-term future of the organisation.”
The Cairn Distillery will be Gordon & MacPhail’s second whisky distillery. The Cairn will not only produce the finest single malt Scotch whisky but will also be home to a high-quality visitor centre, offering tours and tastings which will attract visitors from around the world.
Naked Malt (formerly Naked Grouse), has launched the Live Naked Experience – a global competition to win an all-expenses-paid staycation of a lifetime in your home country.
The competition invites adventure seekers from around the world to enter by taking part in a short and interactive online quiz designed to uncover their perfect Live Naked experience. Whether they prefer an ‘active’, ‘creative’ or ‘relaxed’ style of getaway, the lucky winner’s staycation will be tailored to their personality.
The winner will then receive a personalised adventure that they will never forget – and even better, without the hassle of traveling abroad.
Irina Khorokhorina, Global Brand Manager, Naked Malt, said: “Our Live Naked experience could not come at a more poignant time. As people start to embrace and celebrate the return of freedom, what better way to celebrate by going on an adventure of a lifetime connecting with friends again and embracing a renewed appetite for exploring the breadth, diversity, and magic of home soil.”
To mark the competition launch in true Naked-style, the brand has partnered with award-winning UK travel blogger, Sian Anna Lewis (The Girl Outdoors) – a travel journalist obsessed with outdoor adventure, who kicked off the competition by scaling over 3000 ft to the top of the Isle of Skye in Scotland.
Elaine Miller, Global Head of marketing “We wanted to showcase Naked Malt beyond the bottle and the Live Naked experience encapsulates what the brand ethos is all about – getting back to your true self. We celebrate the fresh perspective freedom can bring, and believe doing things differently can lead to greater connections, new discoveries, and better experiences.”
As Scotland’s contemporary blended whisky, Naked Malt seeks to inspire a new generation of whisky drinkers by offering a great quality, yet accessible whisky that’s versatile for any preferred whisky serve.
The Live Naked competition window runs until November 28th and, to enter, entrants are invited to take part in the Live Naked Experience Quiz via the website. The winner from participating countries will be announced in December.
The owners of Glaswegin, Courageous Spirits, have announced their debut into the whisky category with the imminent launch of its first single malt King’s Inch.
The new brand, which will be released on 15 November, was one of the final legacy projects by top Scotch industry legend, Dr. Jim Swan who died in 2017.
Named after the old imperial measurement of an inch, and a forgotten island in the Clyde, King’s Inch is Glaswegian through and through and It has been painstakingly produced in small batches to create say the owners “a smooth, fruity and characterful spirit.”
Distilled with west coast barley and Scottish water from Loch Katrine by Jack Mayo in Glasgow, the spirit is then aged in Bourbon and Oloroso Sherry casks. This modern whisky aims to disrupt the category with its first release of 5000 bottles.
Mark Nicholson, Business Development Manager said, “We’re gearing up to launch later this month. It’s a really special moment for us and a tribute to Jim Swan’s original recipe. This whisky marks our first entry into the category and we can’t wait for Scotland to try it.
“The measure of an inch was once three fat barleycorns laid end to end – a King’s Inch they called it. The measure of a good host, in our opinion, is one who knows how to pour a decent dram and it just happens that King’s Inch is perfect for most.”
The Artisanal Spirits Company, owner of The Scotch Malt Whisky Society (SMWS), has launched a new brand focused on small batch malt whiskies, grain whiskies, rum and gin that revives the J.G. Thomson Co heritage.
The J.G. Thomson brand was inspired by its namesake, a wine and spirits merchant in Leith in the 1700s. The building is known as The Vaults and it is now home to an SMWS members’ room and head office of The Artisanal Spirits Company.
The first batches of its core range include three no-age statement blended malt whiskies, two limited edition aged whiskies, a rum and a gin.
David Ridley, managing director at the Artisanal Spirits Company, said: “We’ve been inspired by Edinburgh’s Thomson family who became renowned for their spirits’ business back in the 1700s.
“The new J.G. Thomson will be constantly on the lookout for new spirits, influences, flavours and tastes to explore from around the world to meet the growing appetite for high-quality spirits, especially the rising interest in blended malts, from discerning and adventurous drinkers looking to taste something new and extraordinary.”
St. Boswells Distillery, in the Scottish Borders, has been granted planning permission to create Scotland’s lowest carbon grain distillery. Developers Jackson Distillers aim to produce 20m litres of alcohol a year and provide the grain spirit for scotch whisky blending as well as for gin and vodka.
It plans to use locally grown cereals from the surrounding Tweed Valley, and it will maximise recycling with no waste going to landfill along with implementing the latest in distilling technology.
As well as creating 200 construction roles along with 20 permanent jobs. Construction is due to commence in 2022 with the first spirit produced in 2024.
Trevor Jackson, founder and CEO of Jackson Distillers, said: “This is another significant step forward in the process to create the Scottish Borders’ first major grain distillery.
“We have had great support for our proposals from local stakeholders across the region and have worked closely with Scottish Borders Council to ensure we created plans that fit into the landscape, present climate change mitigation opportunities and support the local community
A spokesperson added: “The approved planning application will facilitate a £46 million investment in the local economy.”
Sustainable can be applied to everything from packaging to production methods to transport and the raw ingredients used to create a spirit in the first place. With no hard and fast definition of the term, it is helpful to look at the possibilities behind a brand’s claim to sustainability.
An average bottle of 750ml distilled spirit costs around 6.5 pounds of carbon dioxide. That’s the same as driving roughly six miles in a Land Rover. This comes from the distillation and packaging process, where glass is by far the most common container.
Waste water accounts for a good deal of distilled alcohol’s sustainability issues. A litre of alcohol will take 15 litres of water to produce. The process renders this water toxic and expensive to treat, but as we’ll see, there are some exciting methods for reducing, re-using or cleaning this water.
Finding ways to reduce carbon and waste water creation are big hitters when it comes to sustainability in spirits. Some producers that have started to work towards these aims include Ambhar Tequila, which uses an innovative rainwater irrigation system to produce low impact alcohol.
While Ambhar Tequila and other independent brands may be draws to the most discerning of Scotland’s tequila drinkers, the good news is that established global brands including Amber Beverages – who also own The Fabrica de Tequilas Finos brand – are also committed to sustainability.In 2019 Fabrica de Tequilas Finos was awarded Green certification by the Jalisco State Government for Environmental commitment (see the following feature).
Diageo too have committed to reducing water in the production of spirits by 2030. This means even market leaders like Johnnie Walker will be a sustainable choice for the consumer. They have also committed to improving positive drinking and diversity through its Society 2030: Spirit of Progress plan. One aspect of this plan is their adherence to ‘Water Stewardship’, meaning that they will replenish water used in the creation of spirits with drinkable water, assist in water retention in water-stressed areas, and work with local farmers and small-holders to use the resource efficiently.
Chivas Brothers is another globally recognised brand that has committed to making serious change. Their ‘Good Times from a Good Place’ strategy also has 2030 as a goal for reducing carbon by 50%. In the more immediate future, they intend to use 100% sustainably sourced packaging by 2022.
Packaging is a big hitter when it comes to potential for sustainability in spirits. Some brands are opting to eschew the traditional glass bottle in favour of more creative options. These include paper, polymer, and even recyclable eco-pouches.
The Sustainable Spirit Co. is the only company to offer a re-fill service of sprits in these pouches. By selling vodka, rum and gin in these 2.8-litre bags, they claim to reduce packaging by 95% and save on transported weight and volume, by 45% and 63% respectively.
The company states that by re-using one of their glass bottles, which is a one-time purchase, the eco-pouches save on 100% of the energy and carbon cost of producing new bottles. This might be a little disingenuous as it doesn’t take the production of its specialist eco-pouches into account, especially as they have plastic spouts.
Green Man Woodland Gin was the first spirit to be sold in a paper bottle. Silent Pool Distillers, the creators of the gin, say their product saves six times the carbon created by transportation of glass bottles as it weighs so much less. By including up to 94% recycled paper, the packaging is certainly an innovative solution.
The sustainability concerns regarding glass are more complex, as glass is one of very few highly recyclable materials. Virgin or new glass is a high-carbon endeavour, creating waste water and pouring emissions into the atmosphere. Additionally, glass takes one million years to biodegrade, as opposed to plastic, which takes around 400 (though leaches microplastics into the sea and the food chain).
The good news is that glass bottles can be recycled without end. The recycling process also uses 40% less energy to produce bottles. Recycled glass bottles are truly a sustainable packaging choice.
Another way to cut down on carbon cost is by sourcing locally produced spirits. The fewer miles a product needs to travel to get to your restaurant or bar, the more sustainable it is, on average. Scotland comes out very well in this instance as we have some of the most incredible, delicious, and innovative spirits on offer in the whole world. Some Scottish brands are leading the way in creating sustainable spirits.
Around a third of edible food is wasted every year globally, with the UK accounting for around 10 million tonnes of waste. Some forward-thinking spirits producers are utilising this food waste and repurposing it into delicious drinks. Discarded Spirits Co. are a good example of this practice, using discarded banana peel to flavour rum, cascara berries (the fruit that contains valuable coffee beans) in vermouth, and grape peel and seeds in vodka. Combined with spirits leftover from seasoning casks, or dealcoholizing wine, Discarded creates beauty from what would usually be thrown away.
Arbikie, near Arbroath, also has an unusual approach to the food products that go into its spirits. Dreamed up by three brothers, their family farm has been given over to growing crops specifically for their spirits, including potatoes for vodka and peas for gin. Food waste leftover at the end of the process is fed to cattle where possible.
Nc’nean, distilled on the beautiful Drimnin Estate on the Morvern Peninsula, is an incredible example of just what can be done with attention to detail. The whisky produced is completely organic, packaged in a 100% recycled clear glass bottle, made with 100% renewable energy, and is certified carbon neutral. Waste water is cooled in a natural pool and re-used time after time, so even the hefty water bill of spirit production is negated. The woman-owned company is fighting climate change at every step of the process — and the whisky is world-class.
While Nc’nean is a great example of the possibilities, many brands opt for an easy way out by pledging to offset their carbon emissions. Sadly, Greenpeace, Friends of the Earth, and ProPublica say offsetting doesn’t work in practice.
Offsetting must be undertaken in addition to any work that was already scheduled, and this accounts for just 2% of trees planted worldwide. It simply isn’t a viable option for increasing sustainability — it’s something we should all be striving for, constantly, regardless, in this century’s climate emergency.
One thing that the industry might want to consider is just how much of this cycle the consumer is thinking about. As the world moves toward sustainable options, it stands to reason that more and more distillers will opt for these sustainable methods of saving water, cutting carbon emissions, and even using creative packaging. But, as far as the average customer is concerned, the high price point of sustainably-focussed independent spirits might be something that puts them off.
Adhering to the local connection may be one way to get ahead of the sustainability curve in a proactive and cost-effective way. One thing is for sure: sustainability is a buzzword that is here to stay.
Scottish rum start-up, Dark Matter Distillers, has announced that it will put nine of its inaugural casked-aged rum bottles up for auction in November.
The first virgin American oak cask was filled in August 2015 and now, after 6 years, the bottles have an undiluted strength of 66.3% ABV. They are being auctioned by Rum Auctioneer in an auction that starts on 5 November and ends on 15 November.
Jim Ewen, managing director of Dark Matter Distillers, said: “We’re incredibly excited to bring a truly unique offering to auction and take another step forward in our continual growth as a rum producer.
“Bottles 01-09, from Cask 001, from Scotland’s first rum distillery represent a wonderful opportunity for collectors, but also announce that we’re here for the long term; committed to the highest standards of rum distilling.
“With our ethos embedded in knowledge and science, it was only natural for this first-of-its-kind collection to celebrate the imagination and insights of some of the most influential scientific minds who have shaped our understanding of the universe.”
Joe Wilson, head of auction content at Rum Auctioneer, added: “The majority of rum that is featured on our platform originates from traditional rum-producing countries such as those in the Caribbean. It’s therefore a pleasure and unique opportunity for us to be able to put a spotlight on rum produced right here in Scotland.
“Having followed their story and unique production processes over the last six years, we are particularly excited to now offer Dark Matter Distiller’s inaugural cask aged rum at auction. Drawn from Scotland’s very first rum cask, The Physicist Series offers a true piece of rum history for any avid enthusiast or collector.”
Innis and Gunns will build the first large-scale brewery in Edinburgh in 150 years. The new £20m brewery, in partnership with Heriot-Watt University, has been given the go-ahead by the City Of Edinburgh Council and will be built on a two-hectare site at the University’s research park.
As well as brewing Innis & Gunn’s flagship beers, the brewery will include a high-speed canning and bottling line, allowing the company to create all of their products under one roof.
The project will create 30 new jobs and a collaboration with the University’s School of Brewing and Distilling will see undergraduate and postgraduate students spend time on placement in the brewery.
Founder Dougal Gunn Sharp said: “I have wanted to build this brewery in Edinburgh for almost two decades and as the business has grown and gone from strength to strength, the importance has only increased.
“To have planning permission now granted at such an inspiring site is an important step forward.
“Plans for the brewery have taken a natural pause as we all continue to deal with the impacts of the pandemic, but we are committed to building the brewery when the time is right.
“Although we cannot give an exact date for breaking ground, the longer timeframe does have some positives including more options in the market for the best low-carbon equipment and technology, which have the potential to change the game in terms of energy usage in brewing and packaging processes.”
Lynda Johnstone, global director of estates and facilities at Heriot-Watt University added: “This is an exciting time for everyone involved and it’s a great honour to have the first brewery to be built in Edinburgh in 150 years located within the Heriot-Watt Research Park.
“This is a great addition to the Research Park which is already recognised internationally as a centre for high calibre science and engineering research.”
Campo Viejo, the UK’s No.1 Spanish wine brand from Diego,has revealed its new bottle and label design that will mean a saving of 6,330 CO2eq/kg in CO2 emissions.
The bottles will be composed of 68% recycled glass and the netting has been removed from the Campo Viejo Gran Reserva bottles and the labeling has been over-hauled – they will be smaller to reduce paper use, the graphics have been redesigned to use less ink and the adhesive labels have been replaced with recyclable FSC-certified paper.
The packaging refresh coincides with a six-week digital media campaign for the brand, running until mid-December to drive brand awareness amongst 80% of ABC1 UK wine drinkers. Campo Viejo will be back on VOD, YouTube, and social media with its ‘Decanta La Vida’ campaign, inspiring consumers to live life “intensely, passionately, more expressively: learning to enjoy the small things in life, the simpler, more intimate moments”.
Lucy Bearman, Wine Portfolio Director for Pernod Ricard UK, comments: “Campo Viejo is one of the world’s most admired brands and is experiencing growth of +5.6%. These are subtle, evolutionary enhancements but importantly an opportunity to make more sustainable, packaging choices. We are set to continue to drive value into the Spanish category by maintaining our loyal shopper base and attracting new consumers with this enhanced design from Campo Viejo.”
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