To celebrate the preciousness of Maker’s Mark, Maxxium UK is seeking out prized treasures from all corners of the UK bartending industry to stage a first-of-its-kind collection of bar wares. From vintage and antique gems to unusual and particular possessions, the items will be assembled and shown in The Maker’s Mark Bartender Trove via Pinterest to inspire craftsmen to take pride in their profession. A live exhibition is to follow next year. The bartender with the most impressive submission will experience the preciousness of Maker’s Mark first-hand with a trip to Loretto, Kentucky.
The campaign was officially launched on 6 November at the Luggage Room at the Marriott Hotel on Grosvenor Square with an exclusive Maker’s Mark masterclass led by Amanda Humphrey of Maxxium UK’s expert training team, Mixxit, alongside four influential bartenders, Chris Lacey of Rules, Rusty Cerven of The Connaught, Francesco Turini from Lanes of London and The Luggage Room’s Mario La Pietra.
Each bartender crafted a Maker’s Mark cocktail using rare and precious ingredients, including an unopened bottle of 1974 China Martini, 1956 Yellow Chartreuse and a rare 2008 Italian Alpine amaro called Braulio. They also presented their prized possessions which will be the first to populate the Pinterest exhibition. Amanda Humphrey strained her Bittered Mark cocktail using a vintage ivory handled strainer made of silver, Chris Lacey made his twist on a Brooklyn with a 1950s vermouth dropper while Rusty Cerven made his Maker’s Mark warm punch in an ornamental urn bought in Moscow.
Maxxium UK’s marketing controller for Imported Whiskey, Eileen Livingston says: “Maker’s Mark is precious to bartenders far and wide. Their passion for our brand has been instrumental to the success of Maker’s Mark in the on-trade. The UK remains an important market and I’m proud to say that we are continuing to prioritise ongoing supply of the brand.
“The Maker’s Mark Bartender Trove celebrates the craftsmanship that goes into making this super-premium bourbon—its small-batch production process, hand-cut labels and individually hand-dipped wax seals—and shares it with the people that bring the liquid to life. It unites Maker’s Mark with the craftsmen of the on-trade and will showcase an extraordinary collection of bar wares that will each tell a story and inspire others to take their cocktails to the next level. We are looking forward to discovering the industry’s treasures and sharing the unique stories behind them.”
Bartenders can submit their unique Maker’s Mark cocktail recipe using rare and coveted ingredients (in millilitres with a minimum of 35ml Maker’s Mark), along with an image of their precious object and a short explanation via e-mail to Trove@Lime-pr.co.uk.
Only two years on from its launch, the Slow Food UK Chef Alliance in Partnership with Highland Park single malt whisky and Lavazza coffee is delighted to announce its 100th member, Pierre Koffmann.
Pierre Koffmann joins celebrated Scottish chefs including; Carina Contini, Suzanne O’Connor, Neil Forbes, Marcelo Tully and Zoltan Szabo in the alliance, which aims to champion small scale producers and good quality local and sustainably produced food.
To mark this milestone, members of the Alliance and Forgotten Foods producers gathered at The Photographers’ Gallery to celebrate with a Lavazza coffee experience, a dram of Highland Park, and Forgotten Food canapes prepared by culinary greats including; Chris Galvin and Richard Corrigan.
Pierre Koffmann joins 99 other leading lights of the culinary world who have all pledged their support to actively champion and support the aims of Slow Food UK, in particular its Forgotten Foods programme (UK Ark of Taste); a list of 68 precious UK products that are in danger of disappearing.
Founded two years ago by Slow Food CEO Catherine Gazzoli and Spokesperson of the Slow Food Chef Alliance Richard Corrigan, the Chef Alliance works to promote Forgotten Foods by encouraging chefs to serve them on their menus when they can, and to work closely with their small-scale producers to help promote good quality local and sustainably produced food.
Says Pierre Koffmann; “Growing up in Gascony has had a lasting impact on my philosophy. I have always enjoyed cooking with the freshest local produce while showing great respect towards every ingredient. It has been fantastic to see the transformation of British food culture over the last 40 years, which is in part thanks to the efforts of many inspirational chefs in the Slow Food Chef Alliance. Joining the Alliance as 100th member is an honour, and I am proud to work with Slow Food in this ambassadorial role and offer my experience alongside so many great chefs to positively influence British cuisine in the future.”
Says Cat Gazzoli; “It’s been a phenomenal two years, I am absolutely over the moon with the support that we have received from so many talented and influential chefs around the country. I want to personally say thank you to each and every chef member; our Chef Alliance partners Lavazza and Highland Park; and indeed every Slow Food UK member and supporter, who have all come together in our pledge to protect and defend edible biodiversity that is our birth right.”
Peter Sandstrom, marketing director, Highland Park – Maxxium UK commented: “Our partnership with Slow Food UK has gone from strength to strength and we are extremely encouraged and excited that 100 of the UK’s best chefs are now members of the Slow Food UK Chef Alliance. This is a significant milestone, as we reach out to more and more chefs this will allow us to promote our passion for flavour and craftsmanship, which is at the very heart of Highland Park.”
Lavazza, who has proactively supported Slow Food in its endeavours to spread the message of good, clean and fair food on an international level, is also delighted to see the Chef Alliance welcome its 100th member. Claudia Galetta, Lavazza’s Trade marketing Manager, says; “Lavazza has a long history with Slow Food in Italy, and supporting the UK Chef Alliance is our great pleasure, as it focuses on supporting small producers, championing high quality produce and protecting biodiversity, which corresponds with the values Lavazza stand for. We have always enjoyed working closely with world-class chefs such as Ferran Adrià and Antonino Cannavacciuolo, and so we are delighted to support the Slow Food UK Chef Alliance”
Other members of the Chef Alliance include: Tom Kitchin (The Kitchin), Francesco Mazzei (L’Anima), Pascal Aussignac (Club Gascon), Stevie Parle (Dock Kitchen), Andy McFadden (L’Autre Pied), Theo Randall (The InterContinanetal), Chris Galvin (Galvin Restaurants), Martin Wishart (Restaurant Martin Wishart), Carina Contini (Centotre), Nick Gillespie (La Rock), Sat Bains (Restaurant Sat Bains) and Tom Aikens (Restaurant Tom Aikens).
For more information visit www.slowfood.org.uk/chef_alliance_info/chef-alliance.
Slow Food is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.
For further information please contact:
The BIG Partnership
Laura Hutchinson/Linsay Moore
0131 557 5252
A planning application has been submitted to establish a £10 million craft Scotch Whisky distillery and visitor centre on the banks of the River Clyde – the first distillery in the centre of Glasgow in over 100 years.
The application lays out plans for the transformation of the iconic “pump house” building, which sits between the Riverside Museum and the new Hydro arena. The plans include an interactive and education-focused visitor attraction and small batch single malt Scotch Whisky distillery complete with bar, café, tasting rooms and retail outlet.
The project, supported by Scottish Enterprise, has been developed by a small group of industry experts, led by Tim Morrison – formerly of Morrison Bowmore Distillers and current proprietor of the AD Rattray Scotch Whisky Company.
Tim Morrison said the development, which aims to educate visitors about the history of Scotland’s national drink and its production, will play a key role in regenerating the Clydeside area. During the building and construction phase, it will support up to 300 jobs, and once complete, the distillery and visitor experience will employ up to 25 permanent members of staff.
Subject to planning approval, work on the first phase of the project – the distillery building, interactive visitor centre and café – is due to get underway with immediate effect. The second phase – which will see the fitting of the distillery equipment and stills – will be complete by mid-2015.
Commenting on the planning application, Tim Morrison said: “We see this project as having huge potential – not only for Glasgow, but for the tourism industry, the Scotch Whisky trade and the whole Scottish economy. Our vision for the new distillery and educational visitor centre is that it becomes a part of Glasgow’s busy tourist trail – we anticipate it will attract more than 50,000 visitors each year.
“We’ve had a great deal of support for this project so far – from local businesses, the public sector and those within the industry, and we have taken the next important step in helping to make this project a reality by submitting a full planning application to Glasgow City Council for consideration.
Tim Morrison added that the team could not have chosen a more appropriate site for this development as the pump house played a historically significant role in the Scotch Whisky trade on the Clyde.
“In the past, this building controlled the entry gate into the Queens dock, ensuring customs and excise could keep a close eye on goods in and out, including Scotch Whisky, so we are proud to bringing it back to similar good use”, he explained.
MSP for Glasgow Kelvin, Sandra White said:
“Having met and discussed these proposals with a delegation representing the proposed ‘pump house’ development, I was extremely impressed with the plans and enthusiasm shown. I truly believe this is a fantastic opportunity to re-establish Glasgow’s historic whisky heritage. Not only this but it will also greatly improve the regeneration of this area of Kelvin, while also benefitting the whole of Glasgow through increased tourism as well as a much welcomed influx of both construction and service industry jobs.”
For further information, or to arrange interviews, please contact Nicola Macnaughton at 3×1 Public Relations on 0141 221 0707 or 07725 638 246, or email nmacnaughton@3×1.com
Maxxium UK is hosting an exclusive event to immerse bartenders in its handcrafted, super premium bourbon Maker’s Mark. The masterclass is a celebration of this iconic bourbon and focuses on the precious liquid inside the bottle that so many have come to love.
The event marks the launch of a nationwide on-trade initiative, which will seek out all manner of treasures across the industry, with Maker’s Mark at the heart of the campaign.
The event will be led by Amanda Humphrey of mixxit, Maxxium UK’s expert training team. Amanda, alongside well-known bartenders who bring their own unique style to the brand—Chris Lacey of Rules, Rusty Cerven of The Connaught and Mario La Pietra from The Luggage Room—will showcase special Maker’s Mark cocktails made with other fine and rare ingredients.
The audience will have the opportunity to discover first-hand these prized cocktails and also to learn from the best in the business about why Maker’s Mark is special to them. In addition, attendees will be able to hand-dip their own Maker’s Mark bottle, recreating the signature red wax seal that has given this bourbon its own unique look since 1958.
The invite-only masterclass will take place at London’s Luggage Room, an intimate cocktail bar located in Grosvenor Square on Wednesday 6 November.
Maxxium UK’s marketing controller for Imported Whiskey, Eileen Livingston says: “Maker’s Mark is increasingly sought after, particularly as the bourbon category has grown so strongly in recent years. It now has a unique place in the hearts of bartenders who take pride in their bourbon of choice. This masterclass will celebrate Maker’s Mark and its place on the backbar, reinforcing our commitment to keeping supply to the on-trade strong in the coming years.”
For more information, please contact: Philippa Browning or Simone Harvey
Tel: 020 8544 6917 or e-mail: firstname.lastname@example.org,%email@example.com
Easy access to castle, whisky and golf activities
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