This document describes several spirits produced by Purity Distillery. It highlights that the spirits are produced using organic ingredients and are slowly distilled multiple times for purity and smoothness. The distillery is located in Sweden and distills its spirits in a 600-liter copper still at a 13th century castle. Each bottle is individually numbered reflecting the small batch production process. The document provides details on Purity's vodka, gin, and spritz products including ingredients and tasting notes.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
Two brewers at a brewery found a forgotten keg of aged cherry ale and decided to tap it. They were delighted by the tart and tangy flavors, so they worked to recreate the beer. After months of testing recipes, they created a new sour cherry ale called Cherry Bomb with an explosive burst of sour cherry flavor.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Bitters are alcoholic liquids flavored with herbs, spices, fruits and barks to impart bitterness. They developed in the 1800s as supposed cure-alls but are now used primarily in cocktails. There are two main types - those used for flavoring like Angostura and Underberg, and bitter liqueurs taken as appetizers like Campari, Cynar and Lillet. Popular bitter liqueurs are made from wine or spirits and herbs and have distinct flavors from dry to syrupy. Bitters are featured ingredients in classic cocktails like the Negroni, Americano and Pink Gin.
Aperitifs are alcoholic beverages that are consumed before a meal to stimulate appetite. They originated from the Latin word "aperitivers" meaning "to open up". Common aperitifs include vermouths, bitters, and wines. Vermouth is an aromatized fortified wine flavored with herbs, spices, and botanicals. The two main types are dry white and sweet red varieties. Popular vermouth brands include Cinzano, Noilly Prat, and Punt e Mes. Bitters are spirits flavored with bitter herbs and roots that aid digestion. Well-known bitters include Campari, Angostura, and Jagermeister.
The document summarizes a tasting event hosted by The Artisanal Group featuring various craft spirits. Brand representatives had 10 minutes to present cocktails and discuss their spirits. The panel of mixologists documented what made the craft spirits stand out. Featured were spirits from the US, Italy, Mongolia and Mexico including tequilas, gins, whiskeys and more. The craft spirits were produced in small batches and with unique stories and ingredients.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
Two brewers at a brewery found a forgotten keg of aged cherry ale and decided to tap it. They were delighted by the tart and tangy flavors, so they worked to recreate the beer. After months of testing recipes, they created a new sour cherry ale called Cherry Bomb with an explosive burst of sour cherry flavor.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Bitters are alcoholic liquids flavored with herbs, spices, fruits and barks to impart bitterness. They developed in the 1800s as supposed cure-alls but are now used primarily in cocktails. There are two main types - those used for flavoring like Angostura and Underberg, and bitter liqueurs taken as appetizers like Campari, Cynar and Lillet. Popular bitter liqueurs are made from wine or spirits and herbs and have distinct flavors from dry to syrupy. Bitters are featured ingredients in classic cocktails like the Negroni, Americano and Pink Gin.
Aperitifs are alcoholic beverages that are consumed before a meal to stimulate appetite. They originated from the Latin word "aperitivers" meaning "to open up". Common aperitifs include vermouths, bitters, and wines. Vermouth is an aromatized fortified wine flavored with herbs, spices, and botanicals. The two main types are dry white and sweet red varieties. Popular vermouth brands include Cinzano, Noilly Prat, and Punt e Mes. Bitters are spirits flavored with bitter herbs and roots that aid digestion. Well-known bitters include Campari, Angostura, and Jagermeister.
The document summarizes a tasting event hosted by The Artisanal Group featuring various craft spirits. Brand representatives had 10 minutes to present cocktails and discuss their spirits. The panel of mixologists documented what made the craft spirits stand out. Featured were spirits from the US, Italy, Mongolia and Mexico including tequilas, gins, whiskeys and more. The craft spirits were produced in small batches and with unique stories and ingredients.
This document summarizes beers, spirits, and mixers from various brands available from Boutique Bar Brands. It includes descriptions of two IPA and one porter beers from Island Records featuring tropical flavors. It also describes sour and barrel-aged beers from Belgian brewery De Brabandere including a gold medal-winning oud bruin. Additionally, it provides details on potato vodka and juniper gin from Dingle Distillery in Ireland, and cranberry drinks, liqueur and mixers from brands like Cranes.
This document provides information on wines from various regions that are part of Beverage Importers' 2016 portfolio. It includes details on 6 wines from Hungary's Eger region, produced by St. Andrea, as well as a Pinot Noir from Gal Tibor. It also lists a wine each from Takler Reserve and Heimann in Hungary's Szekszárd region. Production information and tasting notes are provided for each wine. The document additionally mentions Italian, German, South African and New Zealand wines that are part of the portfolio.
Gin is an alcoholic beverage made by redistilling alcohol with juniper berries and other botanicals. It originated as a medicine in the Netherlands in the 17th century before becoming popular in England. There are several styles of gin including London dry gin, which is crisp and dry, and Dutch gin, which has a heavier flavor profile. The production process involves fermenting grains like corn and barley before redistilling the alcohol with botanicals. Popular brands include Beefeater, Bombay Sapphire, and Tanqueray for London dry gin and Bols for Dutch gin.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides information on the botanicals, distillation process, tasting notes, and other details for each product. The products are available from Bar Imports and pricing is included.
This document provides an overview of the history and brewing process of beer. It discusses that beer was brewed as early as 6000 years ago in Babylon, and was popular in China, Europe, and colonial America. The key ingredients in beer are water, hops, malt, and yeast. Different varieties and processing of these ingredients produce different flavors and colors in the final beer. The document also covers beer styles and how to properly evaluate the appearance, aroma, taste, and mouthfeel of different types of beers.
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Fine wine fragrances, cabernet sauvignon wine fragrance, merlot fragrance, white zinfandel fragrance, champagne fragrance, wine fragrances used to make candles, soap, and bath products.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
WHAT ARE LIQUEURS?
Liqueurs maybe defined as “sweetened,
flavoured and coloured spirits”
They are also known as “Cordials”, and
were first developed as curative herbal drinks
by alchemists in France and Italy.
Derived from the Latin word
Liquefacere ,which means to dissolve or melt,
a manner by which many liqueurs acquire
their flavours from herbs , flowers etc.
The liqueur recipes were guarded with utmost
secrecy.
A Liqueur thus, basically consists of a
spirit base such as brandy, whisky, rum,
or a neutral spirit, that has flavourings
added to it, and is sweetened. The
flavoring used include fruits, flowers,
roots, leaves, herbs, spices, and the
suchlike.
WHEN DID LIQUEURS GAIN
POPULARITY?
The Liqueurs gained popularity during the
1930’s ,when prohibition was imposed in
America on strong alcoholic brews that
were being made clandestinely. Liqueurs
were used to tone down the fiery nature of
such spirits.
Secrets of exceptional food & beer pairingMichael Bowen
This document provides an overview of different beer styles and their key characteristics to help pair beer with food. It discusses various styles such as pilsners, witbiers, hefeweizens, pale ales, saisons, IPAs, dubbels, tripels, stouts, porters, and Flemish sours. Each style is described in 1-2 sentences highlighting important flavor profiles. The document emphasizes that combinations work best when beer and food share common flavor elements and concludes that familiarity with ingredients and flavors aids in successful pairings.
This document summarizes American whiskey production regions and styles. It discusses the four main American whiskey producing regions - Maryland/Pennsylvania, Virginia, Kentucky and Tennessee. It then provides details on the whiskey making process, including grain buying, fermentation, distillation, barrel aging, and different whiskey types. The main types discussed are straight whiskey (including bourbon, rye and Tennessee whiskey), blended whiskey, and bottled-in-bond whiskey. It also describes Tennessee whiskey's unique charcoal filtering process.
This document discusses and compares different bourbon whiskeys. It begins by defining what distinguishes bourbon from other whiskeys, such as being made primarily from corn and aged in charred oak barrels. It then reviews 13 top bourbons, providing details on taste profiles, price points, and accolades for each. It concludes by briefly discussing some additional bourbons considered "also rans" and the controversial inclusion of Jack Daniels as a Tennessee whiskey rather than bourbon.
This document defines spirit and describes the production process for various types of spirits including grain spirit, vodka, gin, rum, tequila, brandy, and liqueurs. It explains that spirit is an alcoholic beverage obtained by distillation with 50-70% alcohol content. The document then outlines the steps of malting, mashing, fermentation, distillation, and maturation/blending for grain spirit production. It also provides examples of popular brands for various spirit types.
This document provides information about Pisco, a grape brandy produced in Chile and Peru. It discusses the types of grapes used, where it is produced, and the production process. It also describes several Pisco cocktails produced by Capel, a large Chilean Pisco producer, including Pisco Sour, Piña Colada, Daiquiri, and Toffee cocktail. Capel exports Pisco internationally and is the largest Pisco producer in Chile.
Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
Rum comes from sugarcane and molasses. It is fermented and distilled, then aged in oak barrels which determines color. Grades include dark, gold, light, and spiced rum. Popular rum brands are Bacardi, Captain Morgan, and Havana Club.
This document provides information on aperitifs and bitters. It begins by defining an aperitif as an alcoholic drink enjoyed before meals that is often fortified wine over 15% alcohol. Popular aperitifs include vermouth, port, and Campari. The word comes from the Latin word for "to open" and was popularized in Europe in the late 19th century. Production methods and popular brands from around the world are described. Different styles and countries where aperitifs are popular are also outlined. The document concludes by discussing bitters and some famous cocktails that feature aperitifs.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides details on the botanicals, distillation process, tasting notes, and other key information for each product. The products are available from Bar Imports and pricing is included.
This document summarizes beers, spirits, and mixers from various brands available from Boutique Bar Brands. It includes descriptions of two IPA and one porter beers from Island Records featuring tropical flavors. It also describes sour and barrel-aged beers from Belgian brewery De Brabandere including a gold medal-winning oud bruin. Additionally, it provides details on potato vodka and juniper gin from Dingle Distillery in Ireland, and cranberry drinks, liqueur and mixers from brands like Cranes.
This document provides information on wines from various regions that are part of Beverage Importers' 2016 portfolio. It includes details on 6 wines from Hungary's Eger region, produced by St. Andrea, as well as a Pinot Noir from Gal Tibor. It also lists a wine each from Takler Reserve and Heimann in Hungary's Szekszárd region. Production information and tasting notes are provided for each wine. The document additionally mentions Italian, German, South African and New Zealand wines that are part of the portfolio.
Gin is an alcoholic beverage made by redistilling alcohol with juniper berries and other botanicals. It originated as a medicine in the Netherlands in the 17th century before becoming popular in England. There are several styles of gin including London dry gin, which is crisp and dry, and Dutch gin, which has a heavier flavor profile. The production process involves fermenting grains like corn and barley before redistilling the alcohol with botanicals. Popular brands include Beefeater, Bombay Sapphire, and Tanqueray for London dry gin and Bols for Dutch gin.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides information on the botanicals, distillation process, tasting notes, and other details for each product. The products are available from Bar Imports and pricing is included.
This document provides an overview of the history and brewing process of beer. It discusses that beer was brewed as early as 6000 years ago in Babylon, and was popular in China, Europe, and colonial America. The key ingredients in beer are water, hops, malt, and yeast. Different varieties and processing of these ingredients produce different flavors and colors in the final beer. The document also covers beer styles and how to properly evaluate the appearance, aroma, taste, and mouthfeel of different types of beers.
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Fine wine fragrances, cabernet sauvignon wine fragrance, merlot fragrance, white zinfandel fragrance, champagne fragrance, wine fragrances used to make candles, soap, and bath products.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
WHAT ARE LIQUEURS?
Liqueurs maybe defined as “sweetened,
flavoured and coloured spirits”
They are also known as “Cordials”, and
were first developed as curative herbal drinks
by alchemists in France and Italy.
Derived from the Latin word
Liquefacere ,which means to dissolve or melt,
a manner by which many liqueurs acquire
their flavours from herbs , flowers etc.
The liqueur recipes were guarded with utmost
secrecy.
A Liqueur thus, basically consists of a
spirit base such as brandy, whisky, rum,
or a neutral spirit, that has flavourings
added to it, and is sweetened. The
flavoring used include fruits, flowers,
roots, leaves, herbs, spices, and the
suchlike.
WHEN DID LIQUEURS GAIN
POPULARITY?
The Liqueurs gained popularity during the
1930’s ,when prohibition was imposed in
America on strong alcoholic brews that
were being made clandestinely. Liqueurs
were used to tone down the fiery nature of
such spirits.
Secrets of exceptional food & beer pairingMichael Bowen
This document provides an overview of different beer styles and their key characteristics to help pair beer with food. It discusses various styles such as pilsners, witbiers, hefeweizens, pale ales, saisons, IPAs, dubbels, tripels, stouts, porters, and Flemish sours. Each style is described in 1-2 sentences highlighting important flavor profiles. The document emphasizes that combinations work best when beer and food share common flavor elements and concludes that familiarity with ingredients and flavors aids in successful pairings.
This document summarizes American whiskey production regions and styles. It discusses the four main American whiskey producing regions - Maryland/Pennsylvania, Virginia, Kentucky and Tennessee. It then provides details on the whiskey making process, including grain buying, fermentation, distillation, barrel aging, and different whiskey types. The main types discussed are straight whiskey (including bourbon, rye and Tennessee whiskey), blended whiskey, and bottled-in-bond whiskey. It also describes Tennessee whiskey's unique charcoal filtering process.
This document discusses and compares different bourbon whiskeys. It begins by defining what distinguishes bourbon from other whiskeys, such as being made primarily from corn and aged in charred oak barrels. It then reviews 13 top bourbons, providing details on taste profiles, price points, and accolades for each. It concludes by briefly discussing some additional bourbons considered "also rans" and the controversial inclusion of Jack Daniels as a Tennessee whiskey rather than bourbon.
This document defines spirit and describes the production process for various types of spirits including grain spirit, vodka, gin, rum, tequila, brandy, and liqueurs. It explains that spirit is an alcoholic beverage obtained by distillation with 50-70% alcohol content. The document then outlines the steps of malting, mashing, fermentation, distillation, and maturation/blending for grain spirit production. It also provides examples of popular brands for various spirit types.
This document provides information about Pisco, a grape brandy produced in Chile and Peru. It discusses the types of grapes used, where it is produced, and the production process. It also describes several Pisco cocktails produced by Capel, a large Chilean Pisco producer, including Pisco Sour, Piña Colada, Daiquiri, and Toffee cocktail. Capel exports Pisco internationally and is the largest Pisco producer in Chile.
Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
Rum comes from sugarcane and molasses. It is fermented and distilled, then aged in oak barrels which determines color. Grades include dark, gold, light, and spiced rum. Popular rum brands are Bacardi, Captain Morgan, and Havana Club.
This document provides information on aperitifs and bitters. It begins by defining an aperitif as an alcoholic drink enjoyed before meals that is often fortified wine over 15% alcohol. Popular aperitifs include vermouth, port, and Campari. The word comes from the Latin word for "to open" and was popularized in Europe in the late 19th century. Production methods and popular brands from around the world are described. Different styles and countries where aperitifs are popular are also outlined. The document concludes by discussing bitters and some famous cocktails that feature aperitifs.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides details on the botanicals, distillation process, tasting notes, and other key information for each product. The products are available from Bar Imports and pricing is included.
NASC is an Australian spirits company that designs and develops luxury and super premium spirit brands from scratch. It offers three distinctive brands - Blue Harbour (luxury), Wild Wombat (super premium), and SLIVER (super premium) - which include vodka, cream liqueurs, and gin. The spirits are crafted from natural ingredients in small batches using copper stills and multiple distillations, and are diluted with pure water.
This document summarizes the products from RubyBlue, a small-batch Irish distillery. They produce potato vodka, fruit liqueurs made from natural fruits, and a cask-aged vodka. The vodkas and liqueurs have won numerous international awards and are crafted to capture the flavors of local fruits and botanicals or impart subtle whiskey notes.
The document is an advertisement for a contest to win a limited edition Mercedes-Benz. Entrants can enter by purchasing any product from the brochure and completing an entry form with their receipt number by the closing date of X/XX/11. Only 12 of the Swarovski crystal-embellished Mercedes-Benz vehicles were ever made, making it a collectors item. Terms and conditions of the contest apply.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
This document is a magazine called "toast!" that provides recommendations for drinks and recipes for the spring season. It includes recommendations for various wines like Lindauer Summer sparkling wine and Wither Hills Rosé, as well as beers like DB Export Grapefruit and Wild Buck. It also promotes upcoming promotions from brands like Tui and gives cocktail recipes. The magazine is published for Liquorland stores and aims to provide readers with ideas for drinks to enjoy over the warmer months.
A man kept his wine cellar even when selling his art collection, saying "a man can live without art, but not without culture". Beer originated over 5000 years ago and was safer to drink than water for monks. It can be enjoyed in many styles and is a versatile food pairing beverage. Whisky/whiskey comes from Gaelic for "water of life" and involves aging spirits in oak barrels to develop flavor from the wood. Rum began in the West Indies and was an important trade good, while vodka originated in Eastern Europe and Russia.
This document describes various spirit products from SeaSpiritsDistillery, including silver rum, spiced rum, coconut rum, barrel-aged rum, and vodka. The silver rum is distilled cleanly and serves as the base for the other rum products. The spiced rum adds proprietary spices without artificial sweeteners or colors. The coconut rum has a unique crisp coconut flavor without sweeteners. The barrel-aged rum is aged in oak barrels, which creates a remarkably smooth and flavorful rum. The vodka is distilled from cane sugar for a clean and slightly sweet taste.
QUINTA DE RORIZ is a 42-hectare vineyard located in Portugal along the Douro River between 400-800 feet in altitude, ideal for producing the region's best wines. The vineyard has a history dating back to the late 18th century. Two wines from the vineyard are highlighted: a 2011 Douro wine with notes of plum, raspberry and dark currant; and a 2006 Reserva wine with aromas of plum and a dry, spicy finish.
This document provides information on The Whistler Irish Whiskey distillery and their whiskey portfolio. The distillery is family owned and operated by the Cooney family, who have been in the Irish drinks industry for over 40 years. The Whistler whiskey range includes several core whiskeys finished in different casks that impart unique flavors, as well as limited releases and single malts. Information is provided on tasting notes, awards, and packaging for each whiskey. The document also mentions the distillery tour and other Irish cream and spirits produced by affiliated companies.
It is often said that no bar or kitchen is complete without
Angostura® aromatic bitters. There is a very good reason
for this and you'll discover why as we explore the
remarkable flavour enhancing properties of bitters.
Dan Aykroyd helped create Crystal Head vodka after dreaming up its iconic skull-shaped bottle. He spent two years designing the bottle with artist John Alexander to capture the idea of purity and clarity. Aykroyd then strived to create a vodka worthy of the bottle, researching ingredients and production methods. Crystal Head is quadruple distilled and filtered seven times, using water from a deep Canadian lake and semi-precious crystals. It contains no additives for a clean, sweet yet fiery taste. Aykroyd believes Crystal Head is well-suited for cocktails due to its blank canvas profile.
Dan Aykroyd helped create Crystal Head vodka after dreaming up its iconic skull-shaped bottle. He spent two years designing the bottle with artist John Alexander to capture the idea of purity and clarity. Aykroyd then strived to create a vodka worthy of the bottle, researching ingredients and production methods. Crystal Head is quadruple distilled and filtered seven times, including through 500-million year old crystals. It uses only sweet glacier water and grains, with no additives, resulting in notes of sweet corn, vanilla and a warming finish. The vodka has won awards and is the official vodka of the Rolling Stones.
1. The magazine discusses various winter drinks including whisky cocktails, beer styles, and port wines to enjoy during the colder months.
2. It provides recommendations for new products available at Liquorland including moonshine, whiskey releases, and fruit-infused ginger beers.
3. Various articles explore topics like beginner's guides to whisky, visiting the Barossa Valley region of Australia, and debunking myths about dark beer.
This document provides recipes for 10 cocktails that can be made with Amber Glen Scotch whisky. It begins with tasting notes for the whisky and background on Scotch whisky cocktails. Each cocktail recipe is accompanied by instructions and information on the drink. The document aims to showcase cocktails that highlight the flavors of Amber Glen Scotch whisky.
Ibiza Ice is a sparkling fruit wine cocktail made with all natural ingredients; White Isle is flavoured with Lychee, Lime & Melon and Sunset with Pomegranate Juice both in a 330ml Designer Aluminium Bottle with a Ring Pull
The document provides information on new vodka, cocktail, and spirits products for summer. Svedka introduced a Cucumber Lime flavored vodka using a 11th century distillation process with Swedish wheat and water. Skyy launched two infused vodkas with Honeycrisp apple and tropical mango flavors. Deep Eddy released a peach flavored vodka infused with real peach flavors and aromas. Bacardi launched a "no straw" initiative to reduce plastic waste from straws.
The document discusses the upcoming launch of a new vodka brand called One True Maverick (OTM). It will be produced in May 2017 and distilled in London. The creative team has been working on the brand identity and bottle design. Notes describe the triple-distilled vodka as smooth with slightly fruity and creamy flavors from potato, grape, and rye. The retail price will be £35.99 per bottle.
Similaire à WELCOME TO PURITY DISTILLERY 2020 (20)
This presentation by Thibault Schrepel, Associate Professor of Law at Vrije Universiteit Amsterdam University, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
Collapsing Narratives: Exploring Non-Linearity • a micro report by Rosie WellsRosie Wells
Insight: In a landscape where traditional narrative structures are giving way to fragmented and non-linear forms of storytelling, there lies immense potential for creativity and exploration.
'Collapsing Narratives: Exploring Non-Linearity' is a micro report from Rosie Wells.
Rosie Wells is an Arts & Cultural Strategist uniquely positioned at the intersection of grassroots and mainstream storytelling.
Their work is focused on developing meaningful and lasting connections that can drive social change.
Please download this presentation to enjoy the hyperlinks!
The importance of sustainable and efficient computational practices in artificial intelligence (AI) and deep learning has become increasingly critical. This webinar focuses on the intersection of sustainability and AI, highlighting the significance of energy-efficient deep learning, innovative randomization techniques in neural networks, the potential of reservoir computing, and the cutting-edge realm of neuromorphic computing. This webinar aims to connect theoretical knowledge with practical applications and provide insights into how these innovative approaches can lead to more robust, efficient, and environmentally conscious AI systems.
Webinar Speaker: Prof. Claudio Gallicchio, Assistant Professor, University of Pisa
Claudio Gallicchio is an Assistant Professor at the Department of Computer Science of the University of Pisa, Italy. His research involves merging concepts from Deep Learning, Dynamical Systems, and Randomized Neural Systems, and he has co-authored over 100 scientific publications on the subject. He is the founder of the IEEE CIS Task Force on Reservoir Computing, and the co-founder and chair of the IEEE Task Force on Randomization-based Neural Networks and Learning Systems. He is an associate editor of IEEE Transactions on Neural Networks and Learning Systems (TNNLS).
This presentation by OECD, OECD Secretariat, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
Why Psychological Safety Matters for Software Teams - ACE 2024 - Ben Linders.pdfBen Linders
Psychological safety in teams is important; team members must feel safe and able to communicate and collaborate effectively to deliver value. It’s also necessary to build long-lasting teams since things will happen and relationships will be strained.
But, how safe is a team? How can we determine if there are any factors that make the team unsafe or have an impact on the team’s culture?
In this mini-workshop, we’ll play games for psychological safety and team culture utilizing a deck of coaching cards, The Psychological Safety Cards. We will learn how to use gamification to gain a better understanding of what’s going on in teams. Individuals share what they have learned from working in teams, what has impacted the team’s safety and culture, and what has led to positive change.
Different game formats will be played in groups in parallel. Examples are an ice-breaker to get people talking about psychological safety, a constellation where people take positions about aspects of psychological safety in their team or organization, and collaborative card games where people work together to create an environment that fosters psychological safety.
This presentation by OECD, OECD Secretariat, was made during the discussion “Pro-competitive Industrial Policy” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/pcip.
This presentation was uploaded with the author’s consent.
This presentation by Katharine Kemp, Associate Professor at the Faculty of Law & Justice at UNSW Sydney, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
This presentation by Juraj Čorba, Chair of OECD Working Party on Artificial Intelligence Governance (AIGO), was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
This presentation by OECD, OECD Secretariat, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
This presentation by Tim Capel, Director of the UK Information Commissioner’s Office Legal Service, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
Suzanne Lagerweij - Influence Without Power - Why Empathy is Your Best Friend...Suzanne Lagerweij
This is a workshop about communication and collaboration. We will experience how we can analyze the reasons for resistance to change (exercise 1) and practice how to improve our conversation style and be more in control and effective in the way we communicate (exercise 2).
This session will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
Abstract:
Let’s talk about powerful conversations! We all know how to lead a constructive conversation, right? Then why is it so difficult to have those conversations with people at work, especially those in powerful positions that show resistance to change?
Learning to control and direct conversations takes understanding and practice.
We can combine our innate empathy with our analytical skills to gain a deeper understanding of complex situations at work. Join this session to learn how to prepare for difficult conversations and how to improve our agile conversations in order to be more influential without power. We will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
In the session you will experience how preparing and reflecting on your conversation can help you be more influential at work. You will learn how to communicate more effectively with the people needed to achieve positive change. You will leave with a self-revised version of a difficult conversation and a practical model to use when you get back to work.
Come learn more on how to become a real influencer!
This presentation by Professor Giuseppe Colangelo, Jean Monnet Professor of European Innovation Policy, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
This presentation by Professor Alex Robson, Deputy Chair of Australia’s Productivity Commission, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Carrer goals.pptx and their importance in real lifeartemacademy2
Career goals serve as a roadmap for individuals, guiding them toward achieving long-term professional aspirations and personal fulfillment. Establishing clear career goals enables professionals to focus their efforts on developing specific skills, gaining relevant experience, and making strategic decisions that align with their desired career trajectory. By setting both short-term and long-term objectives, individuals can systematically track their progress, make necessary adjustments, and stay motivated. Short-term goals often include acquiring new qualifications, mastering particular competencies, or securing a specific role, while long-term goals might encompass reaching executive positions, becoming industry experts, or launching entrepreneurial ventures.
Moreover, having well-defined career goals fosters a sense of purpose and direction, enhancing job satisfaction and overall productivity. It encourages continuous learning and adaptation, as professionals remain attuned to industry trends and evolving job market demands. Career goals also facilitate better time management and resource allocation, as individuals prioritize tasks and opportunities that advance their professional growth. In addition, articulating career goals can aid in networking and mentorship, as it allows individuals to communicate their aspirations clearly to potential mentors, colleagues, and employers, thereby opening doors to valuable guidance and support. Ultimately, career goals are integral to personal and professional development, driving individuals toward sustained success and fulfillment in their chosen fields.
7. SWEET ORANGE BITTER ORANGE BERGAMOTGRAPEFRUIT
PURITY
MEDITERRANEAN
CITRUS SPRITZ
THE HEART OF THE SPIRIT SLOWLY DISTILLED 34 TIMES FOR EXTRA PURITY AND SMOOTHNESS
A delicious fresh taste experience made from ultra
smooth vodka blended with organic Mediterranean
citruses & botanicals – with no artificial sweeteners
and no artificial flavors. (30% ABV)
KEY INGREDIENTS FOR ITS DELICIOUS TASTE
WORMWOOD
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
Other spirit may utilize similar ingredients, but Purity's distinction
can be found in the multiple distillation process by which the
chosen ingredients are blended and refined. Our handmade 600-
liter copper still can be found at the 13th century Ellinge Castle in
Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the spirit until
the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
9. LINGONBERRIES BLUE BERRIES BASIL THYME
PURITY
NORDIC DRY
ORGANIC GINWith a round juniper character, fresh citrus notes and a
floral complexity, Purity Gin captures Scandinavia’s
forest and mountain flora in a bottle.
KEY INGREDIENTS FOR ITS DELICIOUS TASTE
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
JUNIPER
With our Nordic Dry Gin we have created a juniper dominant gin
that is a match made in heaven with your favorite tonic. To create
our vision we use thyme and basil which contains the same herbal
aromatic note, “beta-myrcene” as in juniper berries which creates
a dry floral sweetness. To leave a fresh and clean finish we added
lingon-/blueberries. Try it, & you’ll understand what we mean.
Other spirit may utilize similar ingredients, but Purity's distinction
can be found in the multiple distillation process by which the
chosen ingredients are blended and refined. Our handmade 600-
liter copper still can be found at the 13th century Ellinge Castle in
Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the spirit until
the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
THE HEART OF THE SPIRIT SLOWLY DISTILLED 34 TIMES FOR EXTRA PURITY AND SMOOTHNESS
10. LINGONBERRIES BLUE BERRIES BASIL THYME
PURITY NORDIC
OLD TOM
ORGANIC GIN
An accessible slightly sweeter organic gin in which the
botanicals flourish to a new level, perfect for your
summer cocktail or to be enjoyed on the rocks.
KEY INGREDIENTS FOR ITS DELICIOUS TASTE
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
JUNIPER
Originally the Old Tom Gin recipe was a sweetened gin made to
cover the bad distilled spirits it was made from. Today it is totally
different, and the added sweetness in our Old tom Gin makes the
botanicals explode in full blossom and make your cocktails rich of
flavor. Pour our Old Tom Gin into a glass over cubed ice. Garnish
with a twist of orange peel and add a cinnamon stick. Enjoy!
Other spirits may utilize similar ingredients, but Purity's distinction
can be found in the multiple distillation process by which the
chosen ingredients are blended and refined. Our handmade 600-
liter copper still can be found at the 13th century Ellinge Castle in
Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the spirit until
the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
THE HEART OF THE SPIRIT SLOWLY DISTILLED 34 TIMES FOR EXTRA PURITY AND SMOOTHNESS
11. LINGONBERRIES BLUE BERRIES BASIL THYME
PURITY NORDIC
NAVY STRENGTH
ORGANIC GIN
At 57.1% ABV the organic botanicals becomes more
forceful and elevates the spirit an extra notch, giving
you an unforgettable cocktail.
KEY INGREDIENTS FOR ITS DELICIOUS TASTE
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
JUNIPER
When the British navy sailed around the world their gin was stored
next to the gunpowder and the officers realized a simple fact: if the
gin spilt onto the gunpowder and the gunpowder failed to light, it
was diluted gin. Only if the gunpowder still lit was the gin of good
quality and suitable for the sailors. This test was called to proof
their gin and to be 100% proof the gin needed to be 57.1% ABV.
Other spirit may utilize similar ingredients, but Purity's distinction
can be found in the multiple distillation process by which the
chosen ingredients are blended and refined. Our handmade 600-
liter copper still can be found at the 13th century Ellinge Castle in
Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the spirit until
the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
THE HEART OF THE SPIRIT SLOWLY DISTILLED 34 TIMES FOR EXTRA PURITY AND SMOOTHNESS
13. ORGANIC
BARLEY CRAFTMANSHIP
PURITY
CONNOISSEUR 51
RESERVE VODKAExceptionally smooth & luxurious with a delicate sweet
finish. This one is for the connoisseur.
5 REASONS FOR OUR SUPERIOR TASTE AND SMOOTHNESS
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
MULTIPLE
DISTILLATION
ORGANIC
WHEAT
NATURAL
SPRING WATER
THE BEST ORGANIC
VODKA IN THE
WORLDS 2019
WORLD´S BEST
TASTING
VODKA 2017
Other vodka may utilize similar ingredients, but Purity vodka's
distinction can be found in the multiple distillation process by which
the chosen ingredients are blended and refined. Our handmade
600-liter copper still can be found at the 13th century Ellinge Castle
in Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the vodka
until the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
THE HEART OF THE VODKA SLOWLY DISTILLED 51 TIMES FOR EXTRA PURITY AND SMOOTHNESS
For the true connoisseur, Purity Connoisseur 51 Reserve is our
most refined and exquisite vodka. Incredibly smooth and
distinctive, our flagship spirit requires very little to enjoy all the
nuance and flavor that the world’s finest vodka has to offer.
When it’s this good, you don’t need anything but time to enjoy it.
14. ORGANIC
BARLEY CRAFTMANSHIP
PURITY
SIGNATURE 34
EDITION VODKAVelvety smooth, complex and refined. Perfect for
blending, or incredible neat in a chilled martini
cocktail.
5 REASONS FOR OUR SUPERIOR TASTE AND SMOOTHNESS
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
MULTIPLE
DISTILLATION
ORGANIC
WHEAT
NATURAL
SPRING WATER
Other vodka may utilize similar ingredients, but Purity vodka's
distinction can be found in the multiple distillation process by which
the chosen ingredients are blended and refined. Our handmade
600-liter copper still can be found at the 13th century Ellinge Castle
in Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the vodka
until the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
THE HEART OF THE VODKA SLOWLY DISTILLED 34 TIMES FOR EXTRA PURITY AND SMOOTHNESS
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
Purity Signature 34 Edition is our original vodka, with a
decade spent refining the number of distillations needed to
create this extraordinary spirit. Perfectly balanced, it has won
more than 150 international awards and is recognized for its
character, smoothness and ability to be enjoyed neat or
blended for unforgettable cocktails.
+150
INTERNATIONAL
AWARDS FOR ITS
OUTSTANDING TASTE
15. ORGANIC
BARLEY CRAFTMANSHIP
PURITY
ESTATE 17
RESERVE VODKASmooth and balanced, this is an organic vodka made for
making unforgettable cocktails.
5 REASONS FOR OUR SUPERIOR TASTE AND SMOOTHNESS
PURITY DISTILLERY, ÅNGBÅTSBRON 1, 211 20 MALMÖ, SWEDEN SALES@PURITYDISTILLERY.COM
Other vodka may utilize similar ingredients, but Purity vodka's
distinction can be found in the multiple distillation process by which
the chosen ingredients are blended and refined. Our handmade
600-liter copper still can be found at the 13th century Ellinge Castle
in Southern Sweden, where our Master Distiller uses select, organic
ingredients to slowly distill each batch of the heart of the vodka
until the signature character and complexity is achieved.
Each bottle produced is individually numbered, recognizing its
small batch heritage and reflecting the award-winning spirit inside.
MULTIPLE
DISTILLATION
ORGANIC
WHEAT
NATURAL
SPRING WATER
THE HEART OF THE VODKA SLOWLY DISTILLED 17 TIMES FOR EXTRA PURITY AND SMOOTHNESS
WE MAKE SPIRITS FOR THE CONNOISSEURS TM
Purity Estate 17 Reserve is a versatile and full-bodied ultra-
premium vodka and is the perfect partner for making unforgettable
cocktails. Distilled 17 times, it is smooth enough to enjoy neat but
really shines when blended with other distinguished ingredients.
Try it and you’ll see, perfection loves company.