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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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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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The Macallan - THE REACH - An 81 years old whisky distilled in 1940
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The Macallan – THE REACH – An 81 years old whisky distilled in 1940

THE REACH

An 81 years old whisky distilled in 1940, this spirit is crafted from a single, sherry-seasoned oak cask and is the oldest expression released by The Macallan to date.

CELEBRATING CRAFTSMANSHIP

Created during a turbulent time for The Macallan and the world, The Reach is testament to our history, ingenuity and unmistakable strength of character.

The work of many hands, The Reach itself has been a truly collaborative effort.

LIQUID HISTORY

The Reach single malt Scotch whisky was drawn from a single cask in which it has matured for the past 81 years. Its peaceful existence contrasts the turbulent time when it was distilled in 1940. Slowly maturing over eight decades, its triumphant release allows us, in the present age, to reach back in history to that difficult time.

While the deep auburn liquid has a gentle smoothness, in keeping with The Macallan’s signature taste, the complexity of its profile offers an array of flavours. There is a rich, sweet smokiness, attributable to the peat used when malting the barley and firing the stills during this period in time. The smoky note is subtle but unmistakable, complemented with antique oak.

To work on The Reach has most definitely been one of the highlights of my career – it’s hard to put into words how truly special this whisky is.

 Kirsteen Campbell The Macallan’s Master Whisky Maker

The Details

HELD ALOFT BY ITS MAKERS

Testament to our commitment to incomparable craftsmanship, the extraordinary and unique packaging of The Reach has been brought together by a collective of Scottish artisans. The handcrafted quartet of liquid, glass, bronze and wood all housed in a specially-designed cabinet is a fitting tribute to a very special whisky.
The Macallan - THE REACH - An 81 years old whisky distilled in 1940
The Macallan - THE REACH - An 81 years old whisky distilled in 1940

This dark and burnished single malt is housed in a mouth-blown glass decanter, cradled by three bronze hands created by Scottish sculptor Saskia Robinson and featuring three individual fingerprint impressions of the hands that hold it high. The three hands pass an implicit nod to the decades that passed during the maturation of the whisky.

One hand commemorates the distillery workers of 1940 who crafted the spirit in challenging times. Another is the hand of once chairman of The Macallan, Allan Shiach, whose grandfather headed the company when this spirit was first consigned to its cask. The third is that of Master Whisky Maker, Kirsteen Campbell, who carefully selected the special cask used to create The Reach, and who decided that now was the time to release this exquisite whisky.

DISCOVER THE COLLABORATION

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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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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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HUBLOT WELCOMES THREE MICHELIN STAR CHEF CLARE SMYTH AS FRIEND OF THE BRAND

HUBLOT WELCOMES THREE MICHELIN STAR CHEF CLARE SMYTH AS FRIEND OF THE BRAND

“At Hublot we work and think according to our motto ‘to be first, be unique, be different’, and we are proud to welcome Clare who so strongly embodies this ethos in her work in the UK and beyond. Cooking for and sharing meals with my loved ones is a source of great enjoyment, and I am delighted to celebrate a new Friend of the Brand from the world of gastronomy.” – Ricardo Guadalupe, CEO of Hublot


London, UK Hublot is delighted to welcome Clare as a new Friend of the Brand, furthering our links with visionaries in the world of gastronomy.

Pioneering chef Clare Smyth has attracted world-renowned accolades and admiration for her ability to transform the finest local produce into globally acclaimed cuisine. Smyth’s restaurant, Core by Clare Smyth, which she opened in the heart of Notting Hill in August 2017, exemplifies the spirit of innovation and excellence championed by Hublot. While offering a relaxed dining experience, Core by Clare Smyth has attracted the most prestigious accolades in fine dining by reinventing the best British produce and delivering a new, world-renowned experience. Core by Clare Smyth was the first restaurant to enter the Good Food Guide with a perfect 10 score, and in just three years was awarded three Michelin stars, with Clare becoming only the fourth British chef ever to achieve this honour in 2021.

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The Art of Fusion
Hublot’s mastery of ‘The Art of Fusion’ is most evident in our tradition of innovation. From the first use of rubber in fine watchmaking, to creating new precious alloys such as scratch-proof Magic Gold. Hublot has consistently pioneered by discovering new purposes for materials and boldly combining them. In Clare’s reinvention of the British potato in her signature dish, ‘Potato and Roe’, she elevates a humble staple of British produce to the pinnacle of haute cuisine with imagination and ingenious care. In this bold reinvention we are proud to see an affinity with both ethos and approach to watchmaking tradition.


Meticulous expertise and a passion for fine artistry, blended together with time, are the ingredients of both gourmet cuisine and Haute Horlogerie. Precise timing is essential for chefs and patrons alike from the moment of ordering, plating up on the pass, and through to service. On entering the dining room, guests at Core by Clare Smyth will see proudly displayed in the centre of the kitchen a Hublot Classic Fusion wall clock; the heart of the restaurant beats to Hublot time.

“Having been a fan of Hublot for some time, I am delighted to join the family.  I admire the bold forward thinking and creativity underpinned with precision and expertise that makes Hublot so extraordinary.” – Clare Smyth MBE, Three Michelin-starred British chef

Clare joins Hublot’s growing family of culinary partners, with three Michelin star chefs Yannick Alléno, Andreas Caminada and Paul Pairet partnering with the Swiss luxury watchmaker. Clare Smyth was made a Member of the Order of the British Empire (MBE) in 2013 for services to the hospitality industry, and has been honoured to cook for some highly prestigious guests and at events including the Royal Wedding reception of the Duke and Duchess of Sussex, Prince Harry and Meghan Markle, in 2018.

Her soaring reputation has also attracted many television appearances including MasterChef, Netflix’s The Final Table, BBC’s Great British Menu, and The Late Show. Clare was also awarded World’s Best Female Chef by The World’s 50 Best Restaurants, as well as the Chef of the Year Award at the National Restaurant Awards in 2019. In 2020, Clare announced her plans to open a new restaurant at a stunning location in Sydney in 2021. OnCore by Clare Smyth will overlook one of the most beautiful sites in the world, with a continued emphasis on sustainable food by harnessing the extraordinary local produce Australia has to offer.


Hublot continues to champion British excellence
Hublot is also delighted to form a connection with another leading light in the UK, joining Brand Ambassadors, Friends of the Brand and partners such as Dina Asher-Smith in the world of athletics, cricketer Kevin Pietersen, designer Samuel Ross and Chelsea Football Club.

Celebration of a new partnership
To mark the occasion, Clare hosted some of Hublot’s VIP clients and a selection of British press at Core by Clare Smyth in Notting Hill on Monday 21st June. Clare plated up a four-course menu consisting of consisting of Scottish langoustine, English wasabi and rose geranium, poached Cornish seabass, “Beef and Oyster” and a special golden Hublot edition of the Core-teser, while wearing the Hublot Classic Fusion King Gold Blue, which she recently chose at Hublot’s flagship boutique on New Bond Street.

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NESPRESSO PARTNERS WITH CHIARA FERRAGNI FOR A REFRESHING SUMMER COLLECTION

THE GLOBAL DIGITAL ENTREPRENEUR BRINGS AN IMAGINATIVE TWIST TO NESPRESSO’S LATEST LIMITED EDITION COLLECTION

NESPRESSO PARTNERS WITH CHIARA FERRAGNI FOR A REFRESHING SUMMER COLLECTION

Nespresso is set to bring some stylish sizzle this summer with its latest collaboration with world-renowned Italian entrepreneur Chiara Ferragni. The partnership will see Chiara Ferragni transform some of the most loved Nespresso machines and accessories with her iconic style, so fans can look forward to her use of bold colours and vibrant design.

Nespresso and Chiara Ferragni are coming together to serve up coffee with style this summer. With her infectious playfulness and family values, the digital entrepreneur is the ideal personification of summer with Nespresso. Chiara Ferragni’s well-known eye for detail, disruptive ideas and active support for female empowerment are key components of the Nespresso brand, and are all brought together in this collaboration.

The Nespresso x Chiara Ferragni collaboration includes a range of activations, from the launch of the limited edition collection to exclusive events, through to summer-inspired coffee recipes and behind the scenes access. Coffee lovers eager to join Chiara Ferragni on her seasonal adventures with Nespresso are invited to stay tuned to social media for further announcements.

Speaking of her collaboration with Nespresso, Chiara Ferragni, said: “As an Italian, I am a big coffee drinker and have been a fan of Nespresso for a very long time. Nespresso really represents a contemporary way of living with its practical and smart approach to high quality coffee. This is why I am so thrilled to work on this collection, filled with fun and luxurious designs. When I first met the brand, they introduced me to a lot of initiatives regarding sustainability and recycling, that I deeply want to be a part of and contribute to in a near future.”

Anna Lundstrom, Chief Brand Officer at Nespresso, said: “We are delighted to announce this collaboration. Chiara Ferragni is a trailblazing global entrepreneur and has led the way in setting trends across fashion, lifestyle and digital engagement. As one of our most extensive brand collaborations to date, this exciting project showcases a fresh approach for Nespresso while supporting our creative vision. We are really excited to share Chiara Ferragni’s take on the Nespresso brand and cannot wait to finally bring the project to life to our communities.”

Blend aesthetic style and delicious coffee with the branded limited edition Nespresso x Chiara Ferragni Vertuo Next machine. As a twist on Nespresso’s newest machine, it will be available in a beautiful pastel pink colour, with her iconic logo emblazoned on its side. The intuitive one-touch machine can prepare a range of different coffee sizes, for every taste or moment with friends and family this summer.

Compact and chic, the Nespresso x Chiara Ferragni Essenza Mini opens up a whole world of high quality espresso-based coffees. Selected for the Nespresso x Chiara Ferragni collection to celebrate her love of the Ispirazione Roma coffee, the Essenza Mini has been updated with a vibrant coloured pattern showcasing the two brands distinctive visual signature.

Adding a pop of pink to your home, the limited edition Nespresso x Chiara Ferragni Aeroccino 3 offers a quick and sleek way to prepare hot or cold milk froth. Perfectly matching the Essenza Mini, this accessory can elevate espressos into a luxurious milky coffee, ideal for a relaxing summer experience.

Designed for indulgent coffee moments, the Nespresso x Chiara Ferragni Coffee Mug allows consumers to savour their favourite Nespresso cup at home. The mug is embellished with Nespresso’s monogram, which has been stylishly revisited with Chiara’s favourite pop colours to suit the season’s hottest trends.

For delicious coffee drinks while on the go, the Nespresso x Chiara Ferragni Nomad Travel Mug has been given a twist with her signature eye design. With its striking pastel pink colour, this limited edition Nomad Travel Mug is this summer’s must-have travel accessory.

SUMMER DRINKS WITH A TWIST

Exclusively for Nespresso, Chiara Ferragni has imagined her own signature iced coffee recipe, combining her favourite iced espresso with a rich coconut flavour for a tropical summer twist. To re-create this recipe at home, coffee lovers and fans of Chiara Ferragni can even add a touch of cotton candy to make the recipe bold and sweet, just like her. For the full recipe, fans can visit http://www.nespresso.com/chiara-ferragni.

The limited edition Nespresso x Chiara Ferragni summer collection will be available on www.nespresso.com and in selected boutiques as of May 28.

ABOUT CHIARA FERRAGNI

Chiara Ferragni is an Entrepreneur and a global Italian fashion icon.

Chiara’s career started in 2009 when she launched her personal style blog, The Blonde Salad. With her strong personal branding through social media, she successfully gained presence in the digital space and a mass following, nowadays she has more than 23 million followers on Instagram.

Chiara has collaborated with multiple fashion brands and has been on the cover of the most eligible fashion magazines all over the world including Vogue, Vanity Fair, and InStyle. She has also been included in Forbes’s list “30 influential people under 30” in 2015 and undoubtedly recognized as one of the most influential personalities in the fashion industry.

ABOUT CHIARA FERRAGNI BRAND

Chiara Ferragni is a fashion yet pop brand launched in 2013 that now offers total look collections.

The Brand is renowned for its iconic Eye logo and it presents today playful yet stylish collections where inspirational elements from travels, music, pop culture and contemporary art universe melt together. Global, positive, powerful and pure brand that combines prints, glitters and patches resulting in a contemporary and dynamic collection.

The brand launched mono brand stores in several locations including Milan and pop-up stores around the world in selected boutiques and department stores having a global expansion.

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LÉGENDAIREQUINTESSENCE DU TEMPS
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FERRAND COGNAC – Legendary Quintessence of Time

LEGENDARYQUINTESSENCE OF TIME
FERRAND COGNAC

L’HÉRITAGE DE LA VIGNE

Stretching deep into the fertile soil and stretching back through the ages, the vines that adorn the gentle slopes of Grande Champagne de Cognac turn their luscious fruits in the sun like homages to Mother Nature. These ancient vineyards – the Premier Cru de Cognac – are our homeland, the genesis of rare and precious cognacs with a unique minerality and finesse that reflect the blessings of this land of legend. Each grape is a world in itself: a microcosm, an exceptional terroir of Cretaceous limestones, warmed by abundant sun and cooled by the ocean breeze, like no other place on earth.

THE DIVINE INTERVENTION OF TIME

Under the Ferrand family mansion, built in 1861, our Chais Paradis is guarded by two zealous angels: Time and Patience. Together, they work their magic on spirits that age in noble wood barrels. The oldest contain messages left by missing craftsmen, to be deciphered by those lucky enough to discover them.

When the angels are satisfied and the cognacs they have kept reach their peak of perfection, it is time to give a final transcendent touch. The contents of the old barrels are transferred to a wooden barrel where the magic of assembly takes place. The very particular effect of wood stripes on the barrel is due to the staves which are gradually replaced by new ones every few years to give even more complexity and finesse to the whole.

REALIZATION OF A MASTERPIECE

Alexandre Gabriel, Cellar Master of Maison Ferrand for over 30 years, embarks on each creation with a unique vision. For Légendaire, the masterpiece of Cognac Ferrand, he composes a blend of the most venerable cognacs from Paradise. Each cognac which lends its voice to the harmony of Légendaire brings a unique tone, echoing its particular aromatic profile, its length of aging and the share offered to the angels. The striped barrel in which the blend is made only produces 500 bottles of a truly sublime and unique cognac. This is the ultimate expression of the pursuit of perfection that is the hallmark of Cognac Ferrand.

LÉGENDAIREQUINTESSENCE DU TEMPS

LÉGENDAIREQUINTESSENCE DU TEMPS

THE ESSENCE OF TIME, PRESERVED IN THE CRYSTAL

A cognac as distinguished and rare as Légendaire is intended to be served in a decanter as impressive as the unrivaled spirit it contains. The illustrious master crystal makers of Waltersperger have created a container worthy of this cognac, a hand-blown crystal decanter, made in the heart of the Bresle valley in Haute-Normandie, France. Like Cognac Ferrand, which never ceases to defend the art and craftsmanship of cognac, Waltersperger embodies the know-how and quality that have characterized the tradition of crystal making in the Bresle valley since the 15th century. A work of art in itself, the crystal decanter recounts the wonders of Legendary in beautifully crafted imagery.

LIVE THE SUBLIME

Thanks to the many lives that Légendaire has lived in Chais Paradis, the ultimate cognac reveals notes of rancio of chocolate, prune, sandalwood, tobacco and nutmeg. Rare sweetness and complexity, the subtly spicy aromas of clove, cardamom, pepper and paprika mingle with the richness of buttered caramel, almond, vanilla and honey. A floral and fruity profile follows with dried rose, jasmine, saffron, passion fruit and old port wine.

The final stage of the Légendaire tasting evokes tangerine, blackberry and hawthorn combined with foam, cocoa and incense, reinforcing the transcendent sensation of fullness and depth. Like the noble grape, Legendary contains multitudes, a microcosm of the wonders of nature and centuries of craftsmanship that culminate in this moment.

www.ferrandcognac.com

 

 

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‘TIS THE SEASON TO SURPRISE AND DELIGHT, NESPRESSO WELCOMES YOU TO CASA NESPRESSO

‘TIS THE SEASON TO SURPRISE AND DELIGHT, NESPRESSO WELCOMES YOU TO CASA NESPRESSO

LAUNCHING ITS LATEST LIMITED EDITION COFFEE RANGE, VARIATIONS ITALIA WITH A SELECTION OF MUST-HAVE ACCESSORIES

This holiday season, Nespresso is opening its Casa Nespresso doors, arming coffee lovers with an array of appealing gifts for the holidays. A season, dedicated to generosity and indulgence, Nespresso believes there is no better time to bring people together and treat loved ones with the gift of Nespresso. Whether you’re writing your own wish list or wanting to surprise your nearest and dearest, Casa Nespresso will be sure to inspire your gifting this season.

To celebrate, Nespresso is launching its Variations Italia Limited Edition coffee range. Inspired by the traditions of Italy, Nespresso’s Variations Italia is a homage to true Italian hospitality, celebrating those warm, soft-hearted moments spent with loved ones during the holidays. This year’s coffees are influenced by the traditional Italian flavours of regional sweet treats, including hazelnut cake, amaretti and pecan biscotti. With four flavoured coffees, two non-flavoured coffees and a range of accessories, Nespresso’s festive coffee offer caters for all this holiday season. 

SURPRISE AND DELIGHT YOUR TASTE BUDS WITH NESPRESSO’S VARIATIONS ITALIA COFFEE RANGE

Variations Italia Amaretti  Flavour

Available for Original

Amaretti are traditional Italian biscuits made using ground almonds, egg whites and sugar, giving them their unmistakeable bittersweet taste. Coffee lovers can expect, in this flavoured coffee, almond and vanilla notes layered with South American Arabica’s lingering cereal character, giving it a zesty fruit note.

Variations Italia Torta di Nocciole Flavour

Available for Original

Variations Italia Torta Di Nocciole Flavour coffee fills out the South American Arabicas’ lasting cereal taste with notes of toasted hazelnut and vanilla. Like coffee and cake, this espresso is a warm and welcoming treat to celebrate the moment together.

Il Caffè

Available for Original

Il Caffè takes you right to the heart of the classic Italian espresso experience. Vietnamese and Indonesian Washed Robustas graced with a little Colombian Arabica hit that punchy combination of smooth, velvety taste and roasty, cereal aromas.

Variations Italia Pecan Biscotti  Flavour

Available for Vertuo

This flavoured coffee is based on the iconic Italian twice-baked “Biscotti”, also known as Cantucci, often used for dunking into a cup of coffee. Variations Italia Pecan Biscotti Flavour marries a velvety texture and nutty notes from Latin American and African Arabicas, creating a smooth cereal taste.

Variations Italia Amaretti Flavour

Available for Vertuo

When sipping Variations Italia Amaretti, coffee lovers can expect to experience cereal notes and a smooth texture. Layered on to this Latin American and African Arabica base is the Amaretti flavour withits warming notes of bittersweet almond and vanilla. The marriage of sweetness and a rich nuttiness is the perfect complement to the company of loved ones.

Il Caffè

Available for Vertuo

Il Caffè takes you right to the heart of the classic Italian coffee experience. Coffee lovers can expect a punchy combination of smooth, velvety tastes and roasted, cereal aromas by blending Vietnamese and Indonesian Washed Robustas with a little Colombian Arabica.

MAKE THOSE NESPRESSO MOMENTS LAST LONGER – DISCOVER NESPRESSO’S LATEST ACCESSORIES

Along with these indulgent coffees, Nespresso has also launched a range of coffee and homeware accessories, that elevate those special coffee moments spent at home and make for delightful gifts this holiday season.

A Festive Coffee Countdown

Give the gift of time with Nespresso’s 2020 Variations Italia advent calendar. This coffee countdown allows Nespresso fans to enjoy a Nespresso coffee each day from December 1st to 23rd and a gift on the 24th. Available for both Vertuo and Original, the Nespresso Festive Advent Calendar will be sure to bring excitement to any household ahead of the big day.

y with the Nespresso Lume Collection

Designed by Milanese designer Federica Biasi, the new Lume Collection is a refreshing twist on the traditional white porcelain coffee cup set. Its timeless, organic shape aims to bring a sense of cosiness and warmth, creating a true moment of coffee indulgence.

The word Lume is Italian for light, which is what Federica Biasi aims to portray through this collection. The delicate design and white matte finish creates a touch of luxury making it a perfect gift for any coffee lover.

The permanent collection comes in five sizes, from Espresso (80ml) to Coffee Mug (400ml).

For those looking for a sleek storage solution for their Nespresso capsules, Federica Biasi has also designed an accompanying Lume Mia capsule dispenser, the transparent design creates a luminous sparkle to your capsules, suiting any kitchen counter space.

Celebrate and entertain with Alessi X Nespresso

This year, Nespresso is also proud to have partnered with iconic Italian design brand Alessi, co-creating a limited edition centrepiece for entertaining and sharing meaningful moments with loved ones.

Thoughtfully designed, with an exclusive granulated finish reinterpreting an ancient goldsmithing technique, the Alessi X Nespresso centrepiece bowl has been created for every at-home celebration in mind.

A GIFT FOR YOU, A GIFT FOR ME

Nespresso is also offering two luxury limited edition gifts that are only available to coffee lovers with select purchases. So, if you’re treating someone else, you too can also treat yourself and take something home from the Casa Nespresso.

Holidays on the go with Nespresso’s Limited Edition Touch Travel Mug

For coffee lovers who just don’t stop, Nespresso Limited Edition Touch Travel Mug is a great companion for any journey, whether it’s running for the last train or a long journey to see family for the holidays. This stylish laser engraved travel mug will keep your Nespresso coffee warm and its double insulation means that your hands will stay cool. This limited edition gift is available with purchase.

Relax and unwind with Nespresso’s Café Absolu scented candle

For an extra moment of relaxation Nespresso has also collaborated with French perfumer Olivia Giacobetti to create the Café Absolu scented candle. This exclusive candle’s aroma is filled with hints of coffee, cocoa, woody notes and lingering vanilla. Its full-bodied and velvety fragrance creates a cosy warming atmosphere. Great for relaxing and unwinding after a busy day of festivities. This limited edition gift is available with purchase.

Explore Casa Nespresso to see the full festive range including machines, and take your gifting ideas to the next level at www.nespresso.com and in Nespresso boutiques.

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