Inventory for December 4th, 2016

Welcome one, welcome all! This week we take a look at Scotland’s first white rum, Remy Cointreau buys a Seattle single malt whisky distillery, only French spirits are served in Paris’ Syndicat Cocktail Club, and two bar experts discuss if mobiles should be banned in bars. Cheers!

This much is true: most of us worship at the altar of Japan. If you’re interested in the development of Japan’s food culture over the past centuries, make sure to stop by Stuttgart’s Linden-Museum. The exhibition, titled “Oishii! Food in Japan” is still on until April 23rd 2017. Don’t miss it!

Scotland’s First White Rum

The Spirits Business reports: “The team behind renowned Edinburgh bar Bramble has co-created SeaWolf, the ‘first’ white rum to be distilled on Scottish soil, as part of a new spirits venture.” It took eighteen months for Mike Aikman, Jason Scott, and Vino Wines’ Gavin Ferguson to cook up the Boilermaker Drinks Company.

It’s aim? To produce a full portfolio of Scottish distilled spirits. The SeaWolf white rum is produced by fermenting cane molasses at a low temperature for four weeks “using both rum and Champagne yeasts”, resulting in its ‘unusual’ flavor profile. Tasting notes include unripe banana and sugarcane on the nose, with tropical fruits on the palate, and a faint citrus and spice finish. “The spirit takes its name from the Native American term for killer whales, which are found dotted around the Scottish coastline today.”

Remy Cointreau snaps up Seattle’s Westland Distillery

Just Drinks reports that Remy Cointreau has moved further into the brown spirits category by its acquisition of North American single malt whisky product Westland Distillery. “Remy said Westland is at the ‘vanguard’ of the American single malt whiskey movement ‘that aims to secure a firm description for the category in the US and abroad’”. Earlier this year, Remy bought the French single malt distillery Domaine des Hautes Glaces.

Paris’ Syndicat Bar Takes its ‘French Only’ Policy Seriously

The Syndicat Cocktail Club in Paris aims to “shake French cocktails to a West Coast soundtrack”. The bar features only French spirits, “the fact that practically every foreign spirit, from tequila to pisco, was warmly welcomed at the bar, when 98 percent of cognac is exported, motivated (owner Sullivan) Doh to create an all-French list”.

The menu is divided into two parts: the Saint-Denis Classic “where we twist classic cocktails with French spirits”, so Doh; and Insane Saint-Denis – “a style that features unusual drinks such as the Saix en Provence, made with Armagnac, watermelon syrup, citrus and lavender foam”. Doh and his partner are already working on a second project, “La Commune a punch-focused cocktail bar in the Belleville neighborhood. The drinks feature French spirits blended with herbs and spices from around the world.”.

Banning Mobiles in Bars?

The Spirit Business took it upon itself to answer the age old question: should mobiles be banned in bars? They asked Rosie Stimpson (Nightjar, Oriole) and Steve Tyler (The Gin Tub) to answer. Stimpson says no, “social media provides a tool for customers to share their excitement in an instant”. She points out the value that social media has for bars in a competitive market, like London. Tyler represents the other end of the spectrum, “At the Gin Tub, we have installed a Faraday cage to prevent mobile phones from working, by blocking the signal.” This was done in a bid to get people to start talking to each other. He says, “I want people to interact in the real world remember how to socialise, and, more importantly, show them how to enjoy the experience of going out.