Sometimes it takes a racehorse, a sea voyage and a reduction in tariffs to create the perfect Bourbon Whiskey.

Never Say Die, the world-first Bourbon inspired by the legendary tale of the namesake racehorse, is launching its flagship product today for the UK market.

The Barrel Strength Bourbon has been distilled and matured in Kentucky before embarking on a six-week trip across the Atlantic, where it was then matured in barrels in Derbyshire to give it a unique, British finish.

Exposure to the ocean air during Never Say Die’s six-week maritime voyage combined with the contrasting climates between Kentucky and the UK results in a unique flavour profile with lively spice and citrus notes that melt into vanilla, leather and caramel, concluding with a lasting smooth finish.

The brainchild of world-class Bourbon distillers Pat Heist and Shane Baker, Never Say Die was inspired by the infamous racehorse of the same name, which following a traumatic birth was revived with a shot of whiskey. Three years later and at odds of 33-1, Never Say Die became the first American-born horse in 70 years to win the Epsom Derby in front of 250k spectators, which included Queen Elizabeth II and Sir Winston Churchill.

With production beginning in 2017, its long-awaited launch was only made possible when crippling 25% whiskey tariffs on US imports were reversed as a result of the campaigning efforts of the team and the Bourbon Alliance which was co-founded by Never Say Die director Martha Dalton.

“The process of bringing Kentucky Straight Bourbon in original barrels across the ocean to further mature in England has never been done before,” explained Dalton.  “We are incredibly proud of what we have achieved, creating a world-class whiskey that is rooted in Kentucky provenance but with an undeniably English character.”

Pat Heist, Never Say Die’s Master Distiller, added: “Our philosophy is only to produce the best and most interesting whiskey possible for drinkers worldwide. As such, Never Say Die is made using only the finest ingredients. Our custom mash bill has been designed to highlight the essence of the small grains with consistency, using carefully selected local grains. It is a pioneering sweet mash which results in a smoother, more flavourful whiskey.

We also use high-quality, mineral-rich limestone-filtered water sourced from the deepest aquifer in Kentucky. We add our Bourbon whiskey to well seasoned, charred American Oak barrels and tuck them away to mature to perfection for up to four years in Kentucky before it embarks on the final leg of its journey across the ocean to the White Peaks Distillery in Derbyshire to finish”.

For more information go to neversaydiebourbon.com

Irish Whiskey distiller, Teeling, has announced the second release in its Wonders of Wood (WOW) series of Single Pot Still, limited edition bottlings.

Known for its unique and interesting expressions of Irish whiskey, Teelings is continuing its mission to push the boundaries of flavour by utilising unique styles of wood for maturation.

Matured in virgin Portuguese oak barrels, the second edition of the WOW bottlings consists of Single Pot Still crafted from a recipe of 50% malted barley and 50% un-malted barley.

With a higher tannin content than other oak variants normally used in the Whiskey industry, the virgin Portuguese oak barrels produce a distinct savoury marmalade flavour with warming hints of tobacco and pepper.

As part of Teeling’s mission to give back to its local community, each bottle of Wonders of Wood purchased will facilitate the brand to work with the Tree Council of Ireland in the reforestation of a designated woodland area with exclusively native Irish trees.

“Wood is an amazing, sustainable and environmentally friendly material that plays a huge role in developing the flavour and character of a whiskey as it matures,” explained Jack Teeling, Founder and Managing Director of Teeling Whiskey. “We are truly in wonder of the role wood has in crafting our Teeling Whiskeys as well as its impact on the wider environment, so as part of our new series, we wanted to do our part in helping the replanting of our native Irish forests.

“Single Pot Still is uniquely Irish and is perhaps the fastest-growing style of Irish whiskey in the world,’ Teeling continued. “Teeling Whiskey is very proud to be at the forefront of expanding the offering within this unique category of Irish whiskey and helping it evolve through world-class releases such as our Wonders of Wood series.”

For more information, go to teelingwhiskey.com or our affiliate link with Reserve Bar

For more information on the Tree Council Of Ireland, go to treecouncil.ie

French Cognac house Camus is seeking to bring Cognac back to the centre of the dining table by unveiling its newest blend, Camus XO.

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Designed to bring pure pleasure to the senses, this new aromatic expression is encased in a stunning decanter destined to illuminate the most elegant dinner and after-dinner conversations.

Texan tequila brand, La Caza, has officially unveiled three expressions of its smooth, authentic ultra-premium tequilas.

Born of a dream of creating a refined tequila that is respectful to the spirit and its origins, La Caza is the result of founder, Drake Screws’ curiosity to find the “perfect tequila”.

The tequilas – Blanco, Reposado and Añejo – begin with exceptional, all-natural Blue Weber Agave grown by fifth-generation farmers and are handpicked in the Highlands region of Jalisco.

Distilled by the Vivanco Family with their timeless, renowned craftsmanship, the tequilas are then cooked and fermented for nearly one hundred hours to the sound of classical music and poured into hand-blown glass bottles, becoming the welcoming spirit that is La Caza Tequila.

It feels surreal to finally introduce La Caza after so many years and what feels like a million miles travelled,” said La Caza Tequila Founder Drake Screws. “The process to this point was certainly filled with blood, sweat and tears, as well as incredible memories made along the way, and that makes me proud to put our tequilas in the hands of those who we hope enjoy them as much as we do.

“None of this would be possible without the entire La Caza team, and I have endless gratitude for them and, of course, the Vivanco Family in Jalisco that helped bring this dream to life,” Screws continued.

La Caza Tequila features:

Blanco – The Blanco is smooth with a hint of sweetness, and the floral notes of this robust tequila captivate and command attention.

Reposado – Aged by four months, the Reposado is balanced and elegant while delivering a humble barrel-age temperament with full-bodied hazelnut flavours.

Añejo – Aged by sixteen months, the Añejo is sophisticated, featuring enchanting rich vanilla and caramel aromas and introducing subtle citrus and floral tones, culminating in a long-lasting finish.

La Caza, which means “The Hunt” in Spanish, represents the adventurous spirit of its founders and inspires consumers to embark on their own journeys, whatever they may be.

For more information, go to lacazaspirits.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