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Milan City Guide For Design Lovers Part II

Milan City Guide For Design Lovers Part II

 

If you’ll be in Milan, from 18th To 23rd April 2023, visiting the Salone Del Mobile at Fiera Milano Rho you should also enjoy the city – Milan has a lot to offer – and that’s why we want to present a complete Milan city guide for Design Lovers!

TOP GALLERIES & MUSEUMS TO VISIT

GALLERIA CARLA SOZZANI

The gallery is located in a former industrial building, typical of Milanese architecture. Since its opening, Galleria Carla Sozzani has established itself as one of the most important photography galleries in Italy. Over 200 exhibitions have been shown in the presence of famous photographers, often presenting works that had never been shown in Italy before: Helmut Newton, Annie Leibovitz, Bruce Weber, Bert Stern, Sarah Moon, Paolo Roversi, David Bailey, Hiro, David LaChapelle, amongst others.

PAC – PAC

 

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PAC – PAC’s exhibitions are often a source of interest and debate in Milan because they highlight issues of great social importance (for example Regina José Galindo’s 2014 “Estoy Viva” show addressed the female condition, while the 2013 “Rise and Fall of Apartheid” exhibition gave insight into life before, during and after apartheid).

MIART

 

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From 14 to 16 April 2023 miart, Milan‘s international modern and contemporary art fair returns. With 169 galleries from the 27th edition of the fair – directed for the third year by Nicola Ricciardi – strengthens the international representation and at the same time consolidates the link with the main Italian companies. Crescendo is the watchword of the edition, underlining the development seen over the previous two years and the desire to continue on an upward trajectory beyond 2023.

HANGAR BICOCCA

If you love art, design, and getting out of the city centre, you’ll love Hangar Bicocca. Housed in a converted industrial building in an up-and-coming area outside the city centre, Hangar Bicocca attracts artsy types with its cutting-edge exhibitions and workshops. This place is famous for its site-specific installations (similar to those at London’s Tate Modern) that over the years have included giant balloons and rooms set at -30 °C.

MUDEC

With constant efforts on the part of the municipal authorities to preserve the memory of the economic and social processes that have shaped the city’s identity, the Milan City Council took steps in 1990 to buy the old Ansaldo industrial plant at Porta Genova and use it for cultural services. The disused factories, authentic monuments of industrial archaeology, have been converted into studios, workshops, and new creative spaces.

LEONARDO DAVINCI SCIENCE AND TECHNOLOGY MUSEUM

After seeing the last supper of DaVinci at the Santa Maria Delle Grazie, you should visit the Museo Nazionale Della Scienza e Della Tecnologia Leonardo da Vinci where you can find more of his original drawings and numerous models of his scientific innovations. Moreover, it has interactive labs, a submarine exhibit, and a section devoted to science for young children.

MUSEO DEL NOVECENTO

The Museo del Novecento was established on 6 December 2010 with the goal of spreading knowledge of 20th-century art and offering a more comprehensive insight into the collections that the city of Milan has inherited over time. Besides its core exhibition activity, the Museum is active in the conservation, investigation, and promotion of 20th-century Italian cultural and artistic heritage with the final aim of reaching an ever wider audience.

ITALIAN-INSPIRED DISHES

Italian gastronomy is an integral part of the Mediterranean diet, which, is itself, part of the intangible cultural Heritage of Humanity by Unesco. For the Italian population, cooking is an art of living that seduces and enchants. The Italians always want to use mainly fresh, seasonal and local products. The constant search for a gustatory balance that highlights the flavour of each food dominates Italian culinary recipes. Italian gastronomy, simple but tasty, is a culture that provides the heritage of each family.

THE TYPICAL MENU IN ITALY
FROM THE MODERN SPRAWL OF MILAN TO THE ROMANTIC RENAISSANCE VILLAGES, THERE IS LOMBARDY

Besides pristine alpine valleys and luxurious lakeside resorts, Italy’s richest region also happens to be one of its most diverse. Glamour and opulence are synonymous with Lombardy, whether that’s the grandiose villas that line Lake Garda and Lake Como, the haute couture of fashion capital Milan, or its illustrious arts and literary heritage. The region is a crossroads of tradition and modernity, and its skylines are a fascinating blend of old and new. Its cuisine is equally rich, with expensive spices, prime cuts of meat and aged cheeses bringing flair to risotto and polenta-based dishes. How is the appetite? If the desire is to bring a little slice of Lombardy home, dive deeper into this stunning region with the greatest Milanese-inspired recipes, traditional cocktails, regional wine guides and more.

NEGRONI SBAGLIATO

As a spritz twist on Italy’s most iconic cocktail, the Negroni Sbagliato makes the perfect aperitif. The sharp bite of the bittersweet Campari & Vermouth combination is perfectly counterbalanced by the crisp, effervescent spumante. Coveted invites you to indulge in an authentic taste of Lombard cuisine with real limited-edition dishes from this powerful, yet charming region.

RISOTTO

Large parts of Lombardy are covered by rice paddies, so risottos and other rice dishes are a staple. Creamy and rich in cheese, it is prepared with rice typical of northern areas, such as the Arborio, Carnaroli, and Vialone varieties, and cooked slowly in broth.

POLENTA

For centuries, polenta has been a staple dish in Lombard cuisine. Polenta is served in slices, even fried, to be brought to the table without seasoning, or as an accompaniment to various types of meat, with butter, soft cheeses, fish, or dishes that contain a lot of sauce.

OSSOBUCO

Ossobuco is a Lombard speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It’s often served alongside risotto alla Milanese, the rice dish with a golden hue due to saffron.

PANETTONE

Panettone originated in Lombardy and is an iconic symbol of Christmas in Italy. This enriched bread – dotted with rum-soak dried fruit, citrus, and almonds – is easy to make at home with the time-saving tip of letting it rise overnight in the refrigerator.

GORGONZOLA

Gorgonzola is one of the world´s oldest blue-veined cheeses and is named after the town from which it originates. It is exclusively made from cow’s milk and is versatile in its uses, adding zest to risottos, pastas or pizzas.

TORTELLI DI ZUCCA

Tortelli di zucca is pumpkin-stuffed pasta with crushed amaretti and candied fruits. Hailing from Lombardy, the pasta is also tossed in sage-infused butter before serving.

NEBBIOLO GRAPES

Lombardy produces Nebbiolo red wines in the Valtellina region. Nebbiolo wines are often distinctively perfumed with an aroma described as “tar and roses” along with a moderate body and fresh acidity.

COTOLETTA

Cotoletta alla Milanese is a flattened veal cutlet covered in egg and breadcrumbs and flash-fried in butter. It is one of the signature dishes of Milan, the style and design capital of Italy.

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The Amore Collection is a set of four exotic teas 
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The Amore Collection is a set of four exotic teas 

TEA COLLECTION AND GIFTS

AMORE COLLECTION

The Amore Collection is a set of four exotic teas that been curated to celebrate love for the special people in your life. It is a collection that has some rare and exotic blends that enliven the senses. 

The Amore Collection is a set of four exotic teas 

The Amore Collection is a set of four exotic teas

Every box comes with an infuser that is designed to brew a perfect cup of tea, The Brook37 Signature infusers are 100% handmade by artisans in India. The family of artisans have been in the business of hand crafting infusers for generations and have perfected the art of designing them. Each infuser takes 3 days to make and are specially designed to steep and soak our special long leaf teas.

The Amore Collection is a set of four exotic teas 

The Amore Collection is a set of four exotic teas

120 GM 48-60 Servings | Darjeeling Teas. 100% Natural Flavors.

CAFFEINE: LOW

$94.00

Pay in 4 interest-free installments of $23.50 with

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Spanish wine
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Barcelona Wine Week beats its own record and will bring together 800 wineries and 70 quality seals

Barcelona Wine Week beats its own record and will bring together 800 wineries and 70 quality seals

More wineries and quality seals, more business opportunities and today’s leading experts will feature in Barcelona Wine Week 2023. Spanish wine’s flagship show at the Fira de Barcelona is gearing up for its best edition with 828 exhibiting wineries, 27% more than in 2022, and the participation of 70 vineyard seals and designations of origin renowned for their excellent quality.

Barcelona Wine Week (BWW), which will be held from 6 to 8 February at the Montjuic venue of Fira de Barcelona, consolidates its position as the flagship event in the industry for domestic and international purchasers of Spanish quality wine with record figures this edition: 828 exhibiting wineries, 70 prestigious seals represented and the presence of big names such as Protos, Matarromera, Rioja Vega, Pago de los Capellanes, Juvé & Camps, Recaredo and Freixenet.

In addition, there will also be hundreds of small and medium-sized wineries grouped into more than 70 Designations of Origin (D.Os), such as Cava, Ribera del Duero, Rueda, Priorat, Bierzo, Madrid, Valencia, Jumilla, Costers del Segre, Navarra and Valdeorras.

Javier Pagés, the show’s chairman and President of the Cava D.O., emphasises that “BWW will be the first big fair event of the year for the industry and aims to give visibility to the great wealth of terroirs this country has, analyse the future challenges of the wine-making industry and offer business opportunities both in the domestic and international markets.”

In this way, BWW will be a great business and networking forum that will bring together thousands of professionals and purchase decision-makers from large distribution groups, importers of recognised prestige, wholesale centres, specialised distributors, retailers and gourmet stores.  To this end, it has invited nearly 1,800 key buyers of Spanish wine, coming, in addition to Spain, from important export markets such as the United States, Canada, Germany, the Netherlands, the United Kingdom, Belgium, China, Brazil and Japan. Representatives of all of Spain’s top distribution groups have also confirmed that they will be attending, as well as hotel chains, large restaurant franchise groups and individual restaurants. A total of more than 8,000 business meetings among the fair’s exhibitors and professional buyers are expected to take place.

Spain ranks third in the world’s wine producers (with 40.5 million hectolitres in 2022), is the number one exporter in terms of volume and the third in terms of value (over €2.9 billion exported in 2021).

A journey through the singularity of Spain’s soils

BWW 2023 proposes an immersive journey through the country’s many and varied terroirs and wines. With the slogan “Spain: a singular mosaic of soils”, the visitor will be able to participate in more than fifty tastings and talks given by almost 90 experts, sommeliers, producers, etc. Keynote sessions will bring together Masters of Wine (the highest distinction for wine knowledge) who produce their own wines, such as Norrel Robertson, who since 2003 has produced his wines in Calatayud; Fernando Mora, with vineyards in several locations in Aragon; and Andreas Kubach, director of Península Vinicultores, with vineyards in La Rioja Alavesa, among other locations. Multiple award-winning sommeliers who have become winemakers such as Bruno Murciano, Guillermo Cruz, Sergi Figueres and Xavi Nolla will also feature in a joint tasting.

Some fifteen renowned winery owners who cultivate their vines in unique soils will feature in sessions such as ‘The wise men of the terroir’, which will bring together three visionaries: René Barbier (Priorat) César Saldaña, (Jerez) and Felipe Blanco (Canary Islands). Álvaro Palacios and his nephew Ricardo P. Palacios will be showing off the richness of two wine growing areas that they have contributed to revolutionising: the Priorat and the Bierzo. The tasting session ‘Soils as unique as they are unbreakable’ will feature three wine growers: Esmeralda García, who works with the sandy soils of Santiuste (Segovia); Sara Pérez, in love with the terroirs of the Priorat and of the Montsant; and Cristina Yagüe, who makes wine in the Rías Baixas, Ribeira Sacra and Valdeorras.

Other interesting contributions will be those of the internationally renowned critic Tim Atkin, who will present his long-awaited Rioja 2023 Special Report and will guide a tasting of wines from the area; and that of Luís Gutiérrez, taster for Wine Advocate Robert Parker for Spain and author of the book “Los nuevos viñadores” (The new vignerons: A new generation of Spanish wine growers), who will lead a tasting of 6 great wines from 6 different soils. The programme will also include a tribute to the late Gérard Basset, considered the greatest sommelier of all time; a tasting of Cavas with the 100% quality seal with the Master of Wine Pedro Ballesteros; a talk by Santi Rivas, author of “Deja Todo o Deja el Vino” (Give up everything or give up wine), who will analyse 13 consumer trends through 13 wines; and the tasting ‘Magnificent 7 of the Priorat’, led by journalist and wine expert Ramon Francàs.

A prominent space will be the wine bar Wine Tasting Journey – Soils of Spain by #alimentosdespaña, which, in conjunction with the Ministry of Agriculture, Fisheries and Food, will offer a self-guided tasting with 58 wines in which the soil is an element of special importance. There will be wines from Bierzo, the Orotava Valley (Tenerife), from Jumilla, Mallorca, Jerez, León and Calatayud, among other territories.

Challenges, trends and more gastronomy
Likewise, the BWW Hub will host conferences and round tables on sustainability, innovation and digitalisation in wineries. Topics such as the management of vineyard soils in the face of climate change, the benefits of eco-design, new ways of reusing bottles, the digital transformation of viticulture, the protection of the country’s old vines and how to better convey Spanish wine will be analysed.

BWW will also make a firm commitment to strengthen the synergies of wine with haute cuisine, a great ambassador of the Spanish food industry abroad. Thus, in collaboration with ICEX España Exportación e Inversiones, a round-table discussion will be held with international restaurants recognised with the Restaurants from Spain international gastronomic quality distinction. Participating, among others, will be Nacho Manzano, chef at Casa Marcial (**Michelin) and gastronomic director of the Ibérica Restaurants and Camino group (London) and José Pizarro, owner of 6 restaurants in London and collaborator of the BBC, where he divulges the benefits of Spanish produce.

Meanwhile, the space #BWW Gastronomy, Food & Wine Restaurant will offer visitors the opportunity to enjoy the best small dishes in combination with great wines from three of Barcelona’s most outstanding restaurants: Bar Alegría (Tomas Abellan), Cecconi’s (Alessio Biangini) and Kao (Josep Maria Kao). In addition, the BWW Likes the City! Project will convert Barcelona into the wine capital by associating it with locations in the city to offer special wine and food pairings and ideas during the show. Abac (***), Moments (**), Windsor and Gaig are among the participating restaurants.

Barcelona, 24th January 2023

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Inside Angel’s Envy – Bartending and the Art of Bitters with Alex Staub

Inside Angel’s Envy

Bartending and the Art of Bitters with Alex Staub

Alex Staub has been working behind our Finishing Room bar since the earliest days of the distillery. In March of 2020, he’ll begin leading a workshop teaching guests how to create their own bitters and incorporate them into their cocktails. We sat down with Alex to discuss his professional history and what inspires him to craft his own bitters.

Alex Staub

Tell us about your time at the Angel’s Envy distillery—what have you found rewarding? What’s been different from other jobs? Have there been any unique challenges?

I was fortunate enough to work the inaugural event at Angel’s Envy. Before there was an actual bar program in place, I was working for the restaurant that catered the ribbon cutting event. We must have done a decent job because we were asked to come back and work some of the other private events hosted in the Finishing Room. Back then, the only cocktails on our menu were our signature cocktail, The Henderson, and a classic Manhattan. It is very rewarding to see how far we’ve come since those first few events and to see how our menu has evolved to incorporate handcrafted bitters, ingredients and elaborate garnishes. One of the most enjoyable challenges of the job is consistently trying to outdo ourselves. Another perk of this job is the freedom to create. Every other bar program that I’ve ever been a part of has had their own prefabricated menu created by their own beverage director. At Angel’s Envy our menu is a collaborative effort from the bar team. We won’t put a drink on our menu that doesn’t get a unanimous “Yes” from everyone.

What do you like about crafting bitters? What initially drew you to it?
My girlfriend bought me a book while she was on a sales trip to San Francisco called Drinking the Devil’s Acre: A Love Letter from San Francisco and Her Cocktails by Duggan McDonnell and Luke Abiol that has a basic aromatic bitters recipe in it. I brought that book to the bar and that recipe kind of got the ball rolling for our team making bitters and tinctures (extracts). I still have a ton of bookmarks in that book from different recipes we’ve played around with. I guess my girlfriend buying me that book and the creative freedom that I have here at Angel’s Envy is what really got me into crafting bitters.

Can you walk us through what goes into creating a batch of bitters? Is there a simple recipe you’d recommend for people to try at home?
There are a lot of different ways to do it but the way that I like to make bitters is pretty simple. I have a big box full of little mason jars with different tinctures and bittering agents in them that I play around with. To make the tinctures, I combine a blend of overproof vodka and a selection of ingredients such as peels, roots, herbs and spices from our bar’s “toolbox.” I currently have about 60 tinctures to play with.

After the tinctures sit for a while and taste the way I want, I’ll blend flavors that I think might go well together in a very small batch until I have something that I like. I often utilize The Flavor Bible by Karen A. Page and Andrew Dornenburg to find flavors that pair well. It’s a great resource for creating bitters, cocktails or cooking at home.

Once I have a good idea of what flavors I want for the bitters, I’ll begin working on making a larger batch by combining the raw ingredients in large mason jar and then adding 100 proof vodka. Every couple of days I’ll give the mason jar a shake and taste the mixture to see how fast or slow it is infusing. I don’t really have a set amount of time that I let them infuse. I taste them frequently and when they taste the way I want them to, I’ll strain out the solid ingredients first through a mesh strainer, then for a second time through a coffee filter. It’s a lot of trial and error. For every recipe I’m happy with there are dozens of failed attempts. I think that’s the fun part. It’s okay to mess up and learn from those errors. When you have a final product that you’re happy with it is very satisfying.

Do you have any suggestions for how people should use their bitters? Is there a cocktail recipe you’d be willing to share?
I forget where I heard this, otherwise I would totally give them credit. A while ago someone told me to think of bitters as the salt and pepper of cocktails. That really resonated with me. Bitters can help balance the sweetness or acidity of a drink while subtly adding a hint of flavor or aroma on the back end. The right bitters can turn an okay cocktail into a great cocktail. You just need to learn through trial and error what flavors will complement each other. Bitters are cool because they can add those desired flavors, aromas and complexity to your drink without noticeably increasing the volume in your glass. If you have a cocktail that you’re working on that is almost right but missing something, you can give it a few dashes of the right bitter and you’ll have a great drink.

My orange bitters recipe is simple and can be used in many different cocktails. You’ll need orange peels, coriander, timut peppercorn and gentian root. I start by filling a quart sized mason jar with about a cup of orange peels. Then I’ll add a tablespoon of coriander seeds, a tablespoon of timut peppercorn and a tablespoon of gentian root. After that you fill your jar with 100 proof vodka and wait. Every couple of days shake your mixture and give it a taste. When it has a flavor that you like, strain it and it’s ready to use. It usually takes about two weeks before it starts tasting right. You can store it in a clean mason jar or put it into smaller jars. This is going to be a large batch for your home bar but works fine for our bar at the distillery. We go through a ton of orange bitters, so I always have a batch in rotation. I recommend trying out these homemade bitters in a classic Old Fashioned.

How did you get your start in the service industry? How did you find your way behind the bar?
When I was 16 I landed a job as a server assistant in a popular chain restaurant, but it wasn’t until I found an opportunity at a local Louisville restaurant that I really started to understand the ins and outs of the service industry, and the staff became like a family to me. I started as a part time busser, worked my way up to becoming a waiter. Eventually I found myself behind the bar where I tried Angel’s Envy Finished in Port Wine Barrels for the first time. Angel’s Envy was a fresh, new product back then and one of my co-workers who is a whiskey enthusiast was very excited about us adding it to our menu. We tried it together and we were both blown away! There aren’t a whole lot of other spirits that I vividly remember trying for the first time—at least none that resonated with me the way Angel’s Envy did.

What is it that you enjoy about the work? What keeps you involved and interested in what you do?
There are a lot of things that I enjoy about the work, but I’d say that here at Angel’s Envy, I really enjoy the guest’s reactions to a lot of our cocktails and just seeing the bar in general. It wasn’t until recently that a distillery could legally offer a cocktail experience at the end of a tour, so for the first couple years we were open, the bar was a real surprise and delight. Now here we are into our third year and I have regulars! We have guests who have taken the tour multiple times or attended one of our monthly cocktail classes to show their friends and family our cocktail bar. That is amazing to me. I think that is what keeps me interested in what I do.

Orange Bitters Recipe

Ingredients:

1 Cup orange peels
1 Tablespoon coriander seeds
1 Tablespoon timut peppercorn
1 Tablespoon gentian root
1 Quart 100 proof vodka

Instructions:

Fill quart-sized mason jar with all ingredients and top with vodka. Shake the jar every few days, and taste to check the flavor around the two-week mark. Once it’s reached the desired flavor, store in a clean jar, or smaller clean jars. Add a few dashes to your favorite cocktails, particularly the Old Fashioned.

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BOWMORE® MASTERS’ SELECTION UNITES THE WORLDS OF WHISKY MAKING AND AUTOMOTIVE DESIGN

BOWMORE® MASTERS’ SELECTION UNITES THE WORLDS OF WHISKY MAKING AND AUTOMOTIVE DESIGN

  • New limited-edition single malt whisky combines the mastery of Aston Martin Chief Creative Officer and Bowmore’s Master Whisky Blender
  • Each Master’s unique understanding of proportionality has created a whisky with exquisite depth and balance. 
  • For the first time, Bowmore has adopted the Golden Ratio principle to create a new whisky
  • Bowmore Masters’ Selection is available from November 2021

8 November 2021, Islay, UK: A shared commitment to heritage, craftsmanship and innovation unites the worlds of whisky making and automotive design with the creation of Bowmore® Masters’ Selection; the first single malt whisky to be made by Bowmore® Islay Single Malt Scotch Whisky in collaboration with Aston Martin.


Imagined and defined by two Masters; Bowmore Master Whisky Blender Ron Welsh and Aston Martin Executive Vice President and Chief Creative Officer Marek Reichman, Bowmore Masters’ Selection bridges two distinct worlds in a powerful, yet inspiring way. At its heart is a mutual trust and respect for one other’s worlds and a passion to discover and learn from each other.  Each Master imparts their own creativity and character, but also makes an indelible mark, like leaving their own unique fingerprint, on every single creation

Marek Reichman, has often spoken about the concept of the ‘Golden Ratio’ – the mathematical ratio found in nature that creates aesthetically pleasing compositions -, which sits at the heart of the design of every Aston Martin. Absolute beauty can be created when you achieve a perfect relationship between each proportion of the car.

Reichman explains: “Proportionality defines every precise detail of designing an Aston Martin. We are constantly striving to achieve the Golden Ratio; the optimal of proportions.  And it is this force which guides the creation of absolute beauty. To achieve this, we must combine our skill, passion and experience. Coming together with Ron just brings a whole new perspective on this and is hugely inspiring and enlightening. This whisky perfectly and harmoniously brings us together to create a beautiful, yet powerful equilibrium.”

For Bowmore, proportions define character and shape flavour combinations; from cask selection and age to blending. Ron Welsh, Master Blender, Bowmore, explains, “For the first time with this whisky, we have adopted the Golden Ratio to inspire each of the elements bringing their own unique flavours and selecting the optimal casks to forge the desired character, taking inspiration from Marek and his team.  What seems totally contrasting is, in fact, perfectly balanced and proportionate. Working with Marek has given me a new lens from which to explore whisky making.  This whisky serves as a celebration of our unified knowledge and experience; our shared passions, values and ideas.”

Taking inspiration from an engineered approach, this whisky incorporates the divine proportion of 61.8% formed from a base of 21 year old Bowmore matured in first fill Pedro Ximenez and Oloroso sherry casks. The remaining parts are made up of exact ratios of each other, in line with the Golden Ratio theory, and include exceptionally aged Bowmore matured for over 35 years.

For this single malt, a powerful and complex yet sweet warming, the creators seems, on the face, to have created absolute contrast but in reality, they have captured perfect balance and proportion. With a clear nod to Aston Martin in the very creation of this Bowmore whisky, it exudes a sophistication and complexity which is truly considered yet promises a thrilling taste experience.

Powerful yet elegant; from sweet to spice; sherry to coffee; honey to pepper – the perfect proportions to achieve absolute depth and balance.

Bowmore Masters’ Selection is available in key global markets including UK, Germany, Canada, USA and China at an RSP of US$300 (ex VAT/duty) from November onwards.

https://www.drinksmart.com/reducing-drunk-driving-or-drink-driving

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RAPHA + ROCKET R58 ESPRESSO MACHINE

RAPHA + ROCKET R58 ESPRESSO MACHINE

A limited edition R Cinquantotto espresso machine handmade in Milan by Rocket Espresso. 1 of 100 made to order exclusively for members of the Rapha Cycling Club.
$3,725.00

Some of our newest products are available exclusively to members of the Rapha Cycling Club for a period of time before general release. Other items, including the club’s exclusive kit and a number of special edition releases each year, can only be purchased by members. To find out more about the benefits of membership and join the club follow the link below.

DESCRIPTION

  • Cycling and coffee are a classic combination. Handmade in Milan, the limited edition R58 espresso machine from Rocket Espresso ensures every ride gets off to the best possible start. To allow optimal extraction of any coffee type or roast style, the R58 features two independently operated, PID controlled boilers. Inclined boiler technology makes for precise group temperature adjustment and unrivalled levels of temperature stability. A high-grade rotary pump can draw either from the machine’s internal water reservoir or from a direct mains water supply. And for complete control at the swipe of your finger, all of the machine’s myriad functions are operated via a touch-screen display, now with an automatic on/off function to ensure your machine is always ready to make the world’s finest coffee.

Details on order process:

  • Every machine is built by hand, made to order and delivered within 12 weeks of purchase. You will receive an additional confirmation email from Rapha after your purchase, and an additional confirmation when your machine is ready to ship, complete with tracking link.
  • Your machine will be configured to use the recommended power socket and voltage for your delivery country provided at the time of your order. You can contact the RCC within seven days of purchase to amend this, but we are unable to amend your delivery address after purchase.
  • Your Rapha + Rocket Espresso Machine will be dispatched directly from Rocket Espresso in Milan – shipping and any applicable import duties are included in the purchase price. If you are asked to pay any import duties, please contact the RCC at rcc@rapha.cc who will liaise with Rocket on your behalf.
  • Each machine is built by hand and made to order. Cancellations and amendments are only possible within seven days of purchase, before Rocket starts to produce your machine.
  • Your machine will arrive on a wooden pallet in a custom wooden crate with a total weight of 55kg. As you prepare for your delivery, be aware that the crate measures 60cm high,56cm wide, and 40cm deep.
  • Please make sure this product is the only item in your basket. If there are any other products in your basket, you will not be able to checkout.

FEATURES

STAINLESS STEEL PORTAFILTER

Two 58mm portafilters – one with a single spout, the other with a double spout – each finished with a stainless steel basket and a luxurious wooden handle.

TOUCH-SCREEN POD

Digital touch-screen display for complete control of the machine’s myriad functions at the swipe of a finger.

PRECISE TEMPERATURE ADJUSTMENT

Rocket Espresso’s boiler technology allows for precise and stable group temperature adjustment to deliver a cup of the finest espresso.

STAINLESS STEEL PORTAFILTER

Two 58mm portafilters – one with a single spout, the other with a double spout – each finished with a stainless steel basket and a luxurious wooden handle.

TOUCH-SCREEN POD

Digital touch-screen display for complete control of the machine’s myriad functions at the swipe of a finger.

DETAILS AND MATERIALS

  • Dual PID controlled boilers of 0.58 and 1.8 litres
  • 2.5 litre water reservoir or direct water connection option
  • Tank access at rear of cup storage
  • 2-litre internal water tank capacity
  • Semi-automatic operation
  • Commercial grade E61 type group head
  • No-burn steam and water wand
  • Rotary pump
  • Full stainless steel drip tray
  • Copper tubing with brass fittings and tubes
  • Stainless steel body
  • Stainless steel tamper
  • Two portafilter holders
  • Machine Size: 310mm wide x 440mm deep x 385mm high
  • Machine Weight: 29kg
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The Macallan Harmony Collection chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca
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The Macallan Harmony Collection Rich Cacao

The Macallan Harmony Collection Rich Cacao

Inspired by our deep-rooted connection to nature for nearly 200 years, The Macallan Harmony Collection is an exploration into the world of sustainable packaging. It fuses innovative techniques with materials from the natural world at the end of their life to see them reborn with a renewed purpose.

The Macallan Harmony Collection

The Macallan Harmony Collection

An exceptionally rich single malt whisky characterised by its deep, dark chocolate profile.

The Harmony Collection Rich Cacao is now out of stock but can be found in specialist whisky retailers globally.

AN EXPLORATION OF CHOCOLATE

The Macallan Harmony Collection

Continuing our long-standing partnership with the https://www.themacallan.com/, The Harmony Collection Rich Cacao is a collaboration with Jordi Roca and Casa Cacao to bring the worlds of chocolate and whisky to life.

The Harmony Collection Rich Cacao is the first release in a series exploring the world of sustainable packaging. It brings together innovative techniques with materials from the natural world at the end of their life, to see them reborn with a renewed purpose.

CASA CACAO

In 2020, the Roca brothers opened Casa Cacao, a hotel and chocolate factory in central Girona, Spain, the same town as their three Michelin star restaurant El Celler de Can Roca. Led by pastry chef Jordi Roca, Casa Cacao comprises 15 hotel bedrooms, a chocolate workshop, chocolate shop and chocolate factory.

The Macallan Whisky Maker Polly Logan travelled to Girona to visit Casa Cacao, and she immersed herself in the world of chocolate, exploring their chocolate-making process and learning about the distinctive flavour profiles.

DISCOVER THE COLLECTION

Working in collaboration with Jordi Roca, acknowledged as one of the best and most creative pastry chefs in the world, and with exceptional chocolatier, Damian Allsop, I went on a journey of discovery, learning of the craftsmanship, passion and creativity which goes into making chocolate.

 Polly Logan The Macallan Whisky Maker

A collaboration with renowned pastry chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca, this release brings the worlds of chocolate and whisky to life. To create the first limited edition whisky in a new annual release series, The Macallan Whisky Maker Polly Logan embarked on a unique journey to Girona, Spain, where she immersed herself in the world of chocolate, exploring the chocolate-making process and uncovering the distinctive flavour profiles at Casa Cacao.

Polly worked with Jordi Roca, owner of the famed chocolate boutique and hotel, Casa Cacao and the youngest of the acclaimed Roca brothers. As part of the exploration, she also spent time with master chocolatier of Casa Cacao, Damien Allsop.

SUSTAINABLE INNOVATION

In homage to its chocolate influence, The Macallan Harmony Collection Rich Cacao is presented in a 100% recyclable gift box, made using discarded husks from cacao pods.
A by-product in the chocolate-making process, these husks would have been sent to landfill or destroyed but have now been reborn with a renewed purpose.

BRINGING TOGETHER CHOCOLATE AND WHISKY

Through this unique experience, Polly took inspiration from the duo’s passion, knowledge and creativity to create The Macallan Harmony Collection Rich Cacao. She explored The Macallan’s maturing casks to seek out whisky with rare indulgent chocolate notes that would harmoniously pair with fine chocolates for a rich and unique tasting experience.

Both take time and exceptional attention to detail, with even the slightest changes to the process encouraging different aromas and flavours to emerge.

 Polly Logan The Macallan Whisky Maker

THE EXPERIENCE

  • COLOUR

    Toasted cacao beans

  • AROMA

    Chocolate fondant, honey, oak, zesty lime and ginger

  • PALATE

    Dark chocolate, honey, dates, vanilla and cinnamon.

  • FINISH

    Long with rich chocolate.

  • ABV

    44%

For this expression, I sought out a specific chocolate note in The Macallan’s traditional sherry seasoned European oak casks and combined this with a vanilla note imparted by sherry seasoned American oak casks to sweeten the slightly bitter chocolate note I had found. This exquisite single malt offers a delightful whisky and chocolate pairing experience and the chance to elevate the enjoyment of The Macallan to a new dimension.

 Polly Logan The Macallan Whisky Maker

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Macallan Rare Cask, 2021 

Macallan Rare Cask, 2021

The Macallan Rare Cask features a deep ruby mahogany colour and displays an intense sweet raisin note, coupled with a rich, velvety smooth mouthfeel and complexity to provide an indulgent and highly sensorial whisky experience.

ABV : 43% | VOLUME : 70CL

RARE CASK, 2021 RELEASE

A Rare and Special Discovery

Please visit our https://www.themacallan.com/ on how to place an order in Spain.

 EL PRODUCTO ACTUALMENTE ESTÁ AGOTADO O NO DISPONIBLE PARA LA VENTA EN SU UBICACIÓN ESTAMOS ENTREGANDO A:

THE EXPERIENCE

  • COLOUR

    Ruby Mahogany

  • NOSE

    Soft notes of vanilla with rich raisin, followed by a sweet fusion of fresh apple, lemon and orange.

  • PALATE

    An intense sweet raisin dominates before giving way to vanilla and dark chocolate, with layers of light citrus zest.

  • FINISH

    Long, rich and velvety.

  • ABV

Rare Cask

A QUEST FOR THE EXTRAORDINARY

Rare Cask is crafted from the finest and rarest sherry seasoned oak casks, unearthed by The Macallan Whisky Mastery Team using their knowledge, skill, passion, and creativity in their quest to seek out the extraordinary.

This single malt whisky reveals the remarkable art and science of the Whisky Maker in selecting unique oak casks that exhibit a distinctive and complex flavour profile. They were curated for maturation by The Macallan Master of Wood and delivered to the exacting specifications of The Macallan Whisky Mastery Team to create Rare Cask. This luxurious expression highlights the magic and science in The Macallan’s intricate whisky making process, as the whisky maker identifies the exceptional oak casks which impart the intense and highly complex flavour profile.

Soft aromas of vanilla with rich raisin lead the journey of discovery into this single malt whisky, followed by a sweet fusion of fresh apple, lemon and orange. Intense sweet raisin flavours dominate the palate, before giving way to vanilla and dark chocolate, with layers of light citrus zest. The finish is long, rich and velvety to offer a decadent whisky experience that will leave a lasting impression.

Every oak cask has its own personality, with little differences that make them unique. From time to time The Macallan Whisky Mastery Team discovers casks maturing in our warehouses which stand out from the others.

 Sarah Burgess, Lead Whisky Maker

Marks of Distinction

FROM THE CASK

Every Macallan single malt reveals the unrivalled commitment to the mastery of wood and spirit for which The Macallan has been known since it was established in 1824. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.

Our reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. Sourced, crafted, toasted and seasoned under the watchful eye of the Master of Wood, the hand-picked casks are delivered to the demanding specifications of the Whisky Mastery Team. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.

Once filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.

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10 Luxury Restaurants You Need To Visit in Singapore

10 Luxury Restaurants You Need To Visit in Singapore

Not only monuments and places constitute the heritage of a country. Getting to know a culture up close is interacting with people from that place to understand the cities and their history. For this, we have gathered 10 luxury restaurants you need to visit in Singapore to enjoy a truly luxurious stay.

Les Amis

Les Amis - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Les Amis

Les Amis was founded in 1994 by a few friends who share a love and appreciation for French culture and luxury cuisine. Visiting this place is like travelling without leaving Singapore.

Find this luxury restaurant here: 1 Scotts Rd, #01 – 16 Shaw Centre, Singapore 228208

Iggy’s

Iggy's - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Iggy’s

Based on an elegant and intimate gastronomic experience, Iggy’s is an exclusive luxury restaurant with only a few seats. Their menu is focused on offering seasonal and fresh products from Japan and around the world.

Find this luxury restaurant here: 581 Orchard Rd, Level 3 Hilton Hotel, Singapore 238883

Jaan By Kirk Westaway

Jaan - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Jaan

JAAN by Kirk Westaway is located on the highest floor of the iconic Swissôtel The Stamford and offers the best British gastronomy in the heart of Singapore.

Find this luxury restaurant here: 2 Stamford Rd, Singapore 178882

CUT by Wolfgang Puck

Cut - 10 Luxury Restaurants You Need To Visit in Singapore
Source: CUT

CUT by Wolfgang Puck’s can be found at Marina Bay Sands Singapore and offers different gastronomy than the country is used to. The steak restaurant prioritises comfort and on the menu, you can find the finest meats, poultry, and seafood.

Find this luxury restaurant here: 2 Bayfront Ave, B1 – 71, Singapore 018972

Gunther’s, Singapore

Gunther's - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Gunthers’s

Gunther’s introduces modern-chic sophistication to the fine dining scene of French cuisine and can receive more people but with an intimate atmosphere at the same time.

Find this luxury restaurant here: 36 Purvis St, #01-03, Singapore 188613


Chesterfield Armchair Boca do Lobo

Shinji by Kanesaka

Shinji - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Shinji

Shinji by Kanesaka is an extension of one Michelin star Chef Shinji Kanesaka’s Edo-style sushi restaurant first set up in Tokyo’s exclusive Ginza district.

Find this luxury restaurant here: 76 Bras Basah Rd, Singapore 189558

Imperial Treasure Super Peking Duck

Imperial Treasure - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Imperial Treasure Super Peking Duck

Imperial Treasure Super Peking Duck is well-known, as his name says, for roasting the Peking duck to perfection, with the special attention to preserving the traditions from Emperor’s imperial kitchen.

Find this luxury restaurant here: 290 Orchard Road, Singapore 238859

Zén – Singapore

Zen - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Zén Singapore

Zén is the Singapore stablemate of the much-vaunted Stockholm restaurant Frantzén and this luxury place is considered one of the 50 best ones in the whole world.

Find this luxury restaurant here: 41 Bukit Pasoh Rd, Singapore 089855

Shoukouwa Restaurant

Shoukouwa - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Shoukouwa

Shoukouwa Restaurant aims to preserve the sushi tradition and with this very exclusive restaurant puts its clients right in front of the chef’s preparation table which ads a more interactive and personalized experience.

Find this luxury restaurant here: 1 Fullerton Rd, 02-02A One Fullerton, Singapore 049213

Waku Ghin By Tetsuya Wakuda

Waku - 10 Luxury Restaurants You Need To Visit in Singapore
Source: Waku Ghin

Last but not least here’s Waku Ghin by Tetsuya Wakuda, with special attention to offer fresh ingredients to its clients, this luxury restaurant dining space presents a minimalist but luxury design that integrates natural materials.

Find this luxury restaurant here:  Level 2 Dining, L2-03 The Shoppes at, 2 Bayfront Ave, Marina Bay Sands, Singapore 018956

Stay with us to discover more about the best luxury restaurants!

BOCA DO LOBO CATALOGUE 2021
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YAMAZAKI 55-YEAR-OLD JAPANESE WHISKY

FROM YAMAZAKI,

The birthplace of Japanese Whisky.

Introducing Single Malt Whisky Yamazaki 55 Years Old. The oldest single malt whisky in the history of the House of Suntory. Bottled in 2020.

CRAFTED BY TIME.

In its much anticipated first release of the Yamazaki 55, the House of  Suntory pays tribute to the passage of time. It was in Showa 38 (1963)  that Kotobukiya was renamed Suntory after Keizo Saji succeeded his father, founder Shinjiro Torii as the House’s Second Generation  Master Blender. Keizo was charged to bring his father’s dream to life,  creating not only the quality liquid gold but a quintessentially Japanese experience and lifestyle that rooted Suntory Whisky as the people’s choice.

Today, the House of Suntory is not only regarded as one of the most awarded distillers but as a House that has consistently introduced  Japanese Whisky as a cultural experience to the world.

Keizo Saji and Shinjiro Torii

TOUCHED BY THE HAND OF SHINJIRO TORII,  YAMAZAKI 55 REACHES OUT ACROSS TIME.

A spiritual blend highlighting the Mizunara cask whisky distilled in 1960 under the supervision of founder Shinjiro Torii and the White Oak cask whisky distilled in 1964. Each matured, amber drop reveals  a complex and mystical Yamazaki-ness the world has yet to discover.

Yamazaki 55 is the House of Suntory’s tribute to the passage of time.

THE HOUSE OF SUNTORY’S ART OF AGING

In the world of whisky, we are often led to believe that age is the defining criteria of quality. That the more aged the whisky, the more precious it is. The House of Suntory has consistently challenged this convention because like anything else, the truth is not so simple. Fifth Generation Chief Blender Shinji Fukuyo demonstrated this belief with the launch of Yamazaki Distiller’s  Reserve in 2014 that changed perception of no age statements,  highlighting the young bloomers – the fruity and exuberant malt  whiskies as “ young talents ”, receiving worldly acclaim.

The House of Suntory has always believed that like people, each  malt whisky has its own narrative. Each whisky celebrating its own  peak regardless of age.

There are both young and late bloomers.
With the Yamazaki 55, Fukuyo faced an ironic challenge confronting the complexity of working with rare old whiskies. When he acknowledged imperfections in the casks of 1964, the challenge was  to enhance the potential of these late bloomers, to unveil a Yamazaki-ness not known before.

Fukuyo worked closely at hand with Shingo Torii, Third Generation  Master Blender, to find the right creative alchemy and master the signature art of blending to properly reveal the particular depth,  complexity and wisdom that is Yamazaki 55. What Fukuyo respected throughout this process was a combination of the passage of time and what the Japanese refer to as Wabisabi – the imperfections that make up perfection.

‘‘ Very old Scotch Whiskies gave me this impression of them being perfect Greek sculptures with  beautiful toned beauty. Instantly impressive as a piece of art. But the Yamazaki 55 is more like an old Buddhist statue. Calm and mysterious.  It takes time to take in its inner beauty with the smell of Japanese incense and stripped old wood,  like the Toshodaiji Temple in Nara. ’’

Shinji Fukuyo and Shingo Torii

TASTING NOTES

COLOR
Deep amber distinctive of Mizunara casks.

NOSE
A robust aroma redolent of sandal wood.  A sweet, mature bouquet like well-ripened fruit.

PALATE
A soft, smooth first sip that blossoms in the mouth with flavor.
A mixture of sweet and slightly bitter, followed by a woody note
from the Mizunara cask.

FINISH
Slightly bitter, a fragrance like scented wood and a hint of smokiness.
A sweet, rich, lingering finish.

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