Global alcohol giant, Campari Group, introduces Mayenda Tequila Blanco, a new luxury sipping tequila created to capture lost flavours from the heart of the agave.

Adding two extra steps of craft and care, the expression creates a more decadent, more elegant Blanco Tequila ideal for sipping and savouring.

Named as a tribute to Mayahuel, the Aztec goddess of agave, the Tequila has been crafted by Maestro Tequilero Jesus Susunaga and his team at Casa San Nicolás, in Arandas, Jalisco, to ensure a tequila of the highest quality that honours the agave.

The first luxury brand innovation from Campari Group, Mayenda, is hand-harvested with a low jima cut (<3cm) to remove harshness & bitterness before embarking on the unique process. The most profound flavours of agave are unearthed by adding these two pioneering steps of craft and care:

• First, macerating, or steeping, the roasted piñas (agave hearts) in the base distillate, inviting the aromas and flavours of caramelized, cooked agave into the liquid.
• Secondly, blending with agave miel, the “honey” from the agave cooking, brings layers of complexity – sweet, caramel, vegetal, floral, and peppery notes.

The final distillation of Mayenda takes place in copper pot stills, which captures the sweetness and complexity of the cooked agave without any added sugars or additives.

With aromas of wildflower honey and cinnamon alongside subtle top notes of orange blossom and fresh grass, the expression is moon-bright in colour and boasts a silky body with undertones of baking spices, fresh herbs and pepper that weave their way through caramelized agave notes. Best enjoyed neat at room temperature, the finish is a lingering echo of citrus, honey, and baking spices.

From the Heart of Mexico

“Noticing that some of the most precious aromas and flavours from the agave are lost during the process,” commented Mayenda’s Maestro Tequilero Jesus Susunaga, “we asked ourselves ‘how were we going to take these flavours and capture them in a bottle?'”

“Before even taking a sip, you’ll notice the complex bouquet,” noted Susunaga. “The vibrant aroma of honey, caramelization, and a touch of pepper carries through onto the palate with every sip. Mayenda brings forward layers of flavour, something extraordinary in a Blanco.”

For more information, go to mayendatequila.com

Australian Distillery Hickson House has collaborated with the renowned local chef, Sean Connolly, to release Hickson Rd Seven Spice Gin.

The contemporary culinary gin features a delicate blend of seven native Australian botanicals designed to pair grilled meat and seafood to enhance meal occasions.

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Hickson Rd. Seven Spice Gin Carrotini

With a nod to the diversity of local botanicals, the gin features native lemongrass, mountain pepper leaf, aniseed myrtle, finger lime, wattleseed, bush tomato and lemon myrtle, carefully balanced with the traditional juniper.

The bar team at Hickson House has built a range of new cocktails around the gin, while Connolly has created a menu of dishes to match the drinks. Highlights include Dry-Aged Muscovy Duck paired with the savoury Martini riff Seven Spice Carrotini, and Scallops & Native Citrus Butter, which pairs with the citrusy but balanced Seven Spice Myrtle Mayhem.

“I loved the challenge of creating a botanical-based menu,” explained Connolly. “Each dish heroes one botanical with the others supporting.

“Sitting at the bar learning about gins with the team was a spiritual experience – pun intended. As we tasted Seven Spice Gin,  the culinary magic just happened naturally – I hope you agree.”

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Scallops with Native Citrus Butter

To celebrate the collaboration, Hickson House will host exclusive ‘Distiller’s Table’ dinners on June 8th and 15th, amid the distillery’s copper stills and oak barrels, featuring Sean’s gin-paired menu.

Hosted by brand owner Mikey Enright and distiller Tim Stones, the dinners will present an unforgettable experience for just 20 foodies and gin lovers.

“It’s been part of Hickson House’s vision from day one to educate and inspire our patrons and to elevate their meals with matching food and drink recipes,” Enright explained. “Tim’s liquid and Sean’s menu kick that off perfectly”.

For more information and to book, go to hicksonhouse.com.au

Global Vodka brand Belvedere has released Belvedere 10, a Vodka crafted from the single harvest of one rye field.

Describes by the brand as opulent, faceted and effortlessly smooth, Belvedere 10 has been designed as a sipping Vodka that can be enjoyed neat or over ice.

“With Belvedere 10, taste, vision and mastery collide in one flawless performance,” said Francois Xavier Desplancke, president and CEO of Belvedere Vodka.

Inspired by the production methods used when the brand was established in 1910, this annually crafted, small-batch release uses the ‘very best’ ingredients, conditions, and production process from one rye (organic Dankowskie Diamond rye), one farm, one field, and one harvest.

Following a 10-step creation process, the Vodka was rested for ten months to ‘enhance the liquid’s velvety smooth mouthfeel’ and then distilled four times before being encased in a striking, sculpted bottle with a somewhat brutalist elegance. the bottle has chiselled facets to give a ‘diamond-like sparkle’ in tribute to the use of Diamond rye.

“Capturing the unedited, uncompromising mood of modern culture, Belvedere 10 and its stunning bottle is simplistic in its purity, yet architecturally magnificent”, continued Desplancke. “From field to bottle, the rare organic Diamond rye shines through every single step behind the creation of this opulent liquid.”

Offering notes of coconut, vanilla, and rich, dark cacao, Belvedere 10 will be released in select European ‘hotspots’ this summer, followed by a global launch (which includes the U.S. in September.

For more information, go to belvederevodka.com

Canned and bottled craft cocktail company, Thomas Ashbourne Craft Spirits, has teamed with actor Neil Patrick Harris to release “The After Hours” Espresso Martini.

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An elevated and smooth caffeinated cocktail, “The After Hours” Espresso Martini has been sustainably produced with all natural, premium craft vodka and rich flavours of espresso at 12% ABV.

Nico de Soto, the Creative Cocktail Director and Master Mixologist for Thomas Ashbourne worked closely with Harris and the brand on layering ingredients, coffee blends and spirits concentration to yield a buzzy yet elegant drink bursting with aromas of Arabica and extra dark roast espresso beans, hints of vanilla and rich dark chocolate.

“I love an espresso martini for its smooth and bold taste and its ability to be both sophisticated and the life of the party all at the same time…who wouldn’t want that?” says Harris. “I am excited to be partnering with Thomas Ashbourne; together, we worked hard to bring my favorite cocktail to life. After months of research, formulations and recipe revisions, I’m thrilled to finally share The After Hours Espresso Martini.”

Cara Kamenev, Thomas Ashbourne CEO, added, “We are thrilled to welcome Neil Patrick Harris to the Thomas Ashbourne family. An important part of our strategy is to introduce innovations driven by consumer demand, and as one of the fastest-growing cocktails in America, the Espresso Martini is just that. It has been a pleasure developing the flavour profile and personality of The After Hours alongside Neil, who is an iconic talent, a passionate and committed partner and who has a discerning palate for all things, especially cocktails. The result is a best-in-class, ready-to-sip Espresso Martini so good that even Sir Thomas Ashbourne himself would be proud.”

For more information, go to thomasashbourne.com

Global beverage flavour expert Monin is expanding its Le Fruit de MONIN range with Jabuticaba, an exotic fruity flavour from the forests of Brazil.  

This tropical superfruit is grown on the trunk of the jabuticabeira (Plinia cauliflora) tree, also known as the Brazilian grape tree – and is the first fruit in the Le Fruit de MONIN range that does not grow on a stem. Made with 50% fruit, the new Jabuticaba flavour tastes like a blend of blackcurrant, cherry and grape and has aromatic complexity of woody notes thanks to the berry growing on the tree trunk.

This delicious berry is harvested only two times a year and is 3 to 4cm in diameter with a purplish-blue colour, whilst its flesh is white and gelatinous. It offers a fresh and fruity year-round flavour perfect for cocktails, mocktails, iced teas and culinary creations.

Lee Hyde, Senior Beverage Expert at MONIN, comments: “Exotic flavours are going to be huge this summer. Brazilian flavours, in particular, are the fastest growing global flavours, with the fastest growth rate of +5.6% year-on-year in the US, and we expect this trend to have a presence in the UK. Consumers are also looking for novelty flavours. They seek innovation and want to keep up with what’s new, which also applies to their drinks.

“MONIN’s new Le Fruit de MONIN Jabuticaba is the only Jabuticaba fruit mix available on the market, offering venues the opportunity to craft unique drinks creations that truly elevate their menu. Bartenders and baristas have the opportunity to take inspiration from the story of the Jabuticaba berry for their signature applications. We look forward to seeing how this exciting new flavour is used in bars, restaurants and coffee shops up and down the country.”

For more information, go to monin1912.com

Global rum brand Bacardi is turning up the heat with the release of its new Mango Chile Rum expression.

Capturing the sweet and spicy flavours of the Mexican fruit snack in every bottle, the Mango Chile expression is a mouth-watering mix of natural mango extract, fiery chilli spice, and smooth Bacardí white rum.

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“We’re so thrilled to bring Mango Chile to the U.S., especially after its knockout launch year in Mexico, which led Bacardí to become the top-selling flavoured spirits portfolio in the country,” said Maria Galis, Bacardí’s Global Innovations Director.

“As a leader in the rum category, we’re always looking to push the boundaries of what our rum can do. The sweet and spicy mixture of Mango Chile is the perfect flavour expression for summer, especially as an easy-to-drink chilled shot. It’s smooth, crisp and tastes like it came straight from your local fruit cart.”

Bacardí’s will be featuring the expression at its highly anticipated music festival programming throughout the USA summer, with custom Mango Chile pop-ups and sampling opportunities at Governor’s Ball, Lollapalooza, Sueños, and more.

The brand recommends that Mango Chile is best enjoyed as a chilled pour, served in a 1.5oz shot glass and–just like the mango treat it is inspired by–garnished with a Tajín^® Clásico Seasoning rim to achieve the perfect balance of sweet, mildly spicy and tangy chili lime taste. For those looking for a cocktail serve, Mango Chile is an ideal spicy yet sweet alternative for Bacardí Superior in classics like the Mojito and Daiquiri.

For more information go to bacardi.com