Showing posts with label Blackwater Distillery. Show all posts
Showing posts with label Blackwater Distillery. Show all posts

Monday, April 2, 2018

Excellent Lunch at Celtic Whiskey Bar & Larder


Excellent Lunch at Celtic Whiskey Bar & Larder
Fill your own bottle

Three of us visited the Celtic Whiskey Bar and Larder in Killarney for lunch last week. And not one of us tasted a drop of whiskey! Despite being surrounded by 100s and 100s of bottles from Ireland, Scotland, United States and the rest of the world.

Actually, it can be quite difficult to make a choice on the spot. My advice would be to check out the many whiskies on their website and make a short list. Then you’ll be ready for action.
Not just whiskey

You can use that same website to make a reservation too for your food and even for their whiskey masterclasses. I used it last week and it worked like a dream, as it had on earlier occasions.

Of the three, one was a Killarney resident and had not been here before. I reckon they have a new fan, well impressed with the food. By the way, while browsing the listing, my eyes spotted the Blackwater Distillery's Gin with Barry's Tea.
Blue cheese & pear

I had that in mind for a lunchtime tipple and our server said, yes, they had it and that it was proving very popular. I had missed out on it during the Christmas lunch and was delighted to get a taste, even if I had to share it!

You may eat as much or as little as you like here in this friendly place, anything from soup of the day to a substantial pie. Speaking of which, one of our choices was the very tasty Chicken, Leek and Mushroom pie (11.00).
Chicken, leek & mushroom

I was on the look out for a dish I had througoughly enjoyed on a previous visit: the Lamb Liver, with streaky bacon and slathered in a delicious onion gravy and served with sourdough toast.

This time, with no sign of the lamb, I choose the Roast Barbary Duck Salad (11.00). The duck is warm and very flavoursome and is served with a fresh and crunch salad of Apple, Fennel and Celery and also a mustard vinaigrette. Recommended!
Duck salad

CL was also well pleased with her pick: Pear and Blue Cheese Salad (8.00) which combines these classic ingredients in a slightly innovative and tasty way. The pear is sliced. It comes with pickled walnuts and watercress and those nuts were quite outstanding. Again, the salad, just like mine, was excellent, well prepared.

For details of a previous visit, a little more whiskey involved, click here.  

Celtic Whiskey Bar & Larder
93 New Street, Killarney, Co. Kerry
Tel: 64 663 5700

Take your pick!
The Yew Tree at The Muckross Park Hotel
36 Hours in Killarney, inc Killarney Brewing

Tuesday, November 29, 2016

O’Donovan’s 14th Cork Wine and Craft Beer Fair. Some Superb Spirits too.

O’Donovan’s 14th Cork Wine and Craft Beer Fair
Some Superb Spirits too
Mary Pawle

I must say I really enjoyed the variety around the room at the 14th Cork Wine Fair, mounted by O'Donovan Off Licences, in the Clarion last weekend. There were more than a few excellent wines, as you might expect. No shortage of good craft beer and some delightful Irish spirits. Not to mention the local food stalls.

Traffic problems delayed some exhibitors and pundits but Mary Pawle, all the way from Kenmare, was one of the first to set up and my first visit. And her first offering was the biodynamic Dominio e Punctum Viognier 2015. Well balanced, great acidity and she suggests trying it with Asian Cuisine. Should have had toddled over to the Green Saffron stall!

Grüner Veltliner is a favourite of mine and Mary has a good one in the Diwald Grossriedenthaler 2015, dry and rich, with great length.

Time then to touch base with Padraig from Carrigaline Cheese, one of the Cork cheesemakers featured in the Oxford University Press Companion to Cheese, due to be published this Thursday. 

Avril of Rosscarberry Recipes had her problems with the traffic but she arrived with lots of samples, including a new one by son Maurice who has been working on an unsmoked Angus Biltong, a delicious product with lovely texture and flavour. Early days yet but this could be another winner from the Rosscarberry farm.
Padraig from Carrigaline Cheese

Then I got side-tracked by some spirits, including Kalak the Celtic queen of winter. If people tell you that Vodka has no character, then give them a drop of Kalak. “We are very proud of this,” said Damien on the Tindal stand. “Enjoy it in a whiskey glass with a lump of ice. It is made from a single ingredient (malted barley) in a single distillery (West Cork) and only one of six vodkas in the world to be so made and recognised.” It is being sold in all the best places - the Germans love it and is going down well in the US.

Tindal’s were also tasting the Blackwater No 5 Gin. But my eyes were on their Juniper Cask Gin. I remember seeing those small juniper casks before they were filled but had never tasted the result. Damien fixed that. As many of you know by now it is a delight, amazing aromas and flavours.
Damien (Tindal) with two top drops

There were some very enthusiastic people behind the stands. Jamie Winters of Irish Distiller was one and he treated me to a Jameson masterclass that included Blender’s Dog, Cooper’s Croze ad Distiller’s Safe. Each is made by a senior person in Midleton and each has the fingerprint on the bottles. Indeed, I’m told there’s quite keen competition between the three.

My first sip came from the Distiller’s Safe by Head Distiller Brian Nation. His aim was to show the character of the distillate. Despite the wood that follows, the pot still has the first say and it certainly does here in a light and zesty, gentle sophisticated whiskey.

Head Cooper Ger Buckley was on the darker side, revealing the flavour of the wood so skilfully crafted. Not just the flavour. There is more colour here too and a great mix of fruit, spice and oak with a long and pleasant finish.
Three of the best!

That left it up to Head Blender Billy Leighton to bring it all together, the spirit, the oak and time. And he surely got the balance spot-on. Superbly balanced, sweetness and spice. Time and patience pays off for Billy. It is rich and round, the gorgeous fruit slow to fade in the final.

Major enthusiasm too at the Vineyard stand where we got stuck into the Malbecs! It was Argentina all the way and first up was the Pascual Toso 2014, a “sincere” and satisfactory example. But that was soon eclipsed by the Reserva 2014, super ripe with lots of complexity, very very good indeed.

Next thing we knew, our man vanished and returned quickly with another Malbec, this the Luigi Bosca Signature Malbec Reserva 2012. Like all the previous Malbecs this had a lighter colour than you’d normally find in Cahors. It was smooth and silky and with a great finish. “Magic!” according to our man. Magic Malbec indeed. This had come from the Barry & Fitzwilliam display where we’d earlier been sipping beers by Bo Bristle and Mountain Man.
Pat (O'Donovan's)
pouring a sample.

He went missing again and was back in a flash with a sample of the amazing Zenato Ripasso (from the Tindal stand). I’m a Ripasso fan and have tasted quite a few but this Zenato Ripassa della Valpolicella Superiore 2012 is silky smooth, with amazing concentration and a long long finish. “Dangerously easy to drink,” said Damien when we returned to the Tindal stand. Damien is a huge fan of the wine and the man behind it.

And he had a suggestion for the Christmas dinner: the Zenato Valpolicella Superiore 2014, full of character and flavour and easily able to stand up to most the variations on the Christmas table. And we finished here with a sip of the Cotes du Rhône Les Deux Cols “Cuvée d’Alize” made by Simon Tyrrell. A blend of Grenache, Syrah and Cinsault, it was made for easy drinking and, with its rich fruit aromas and flavours, it certainly hits the mark.

And we just had to try the Beefsteak Meaty Malbec 2015 at the United Wines stand. Well we were under orders! This vibrant Malbec, spicy and juicy, rich from the oak, is ideal - you’ve guessed it - for juicy steaks. And believe it or not you can join the Beefsteak club  online!

Pat, well known to patrons of O’Donovan’s in Mayfield, is a big red wine man and he showed us two of his favourites. First up was the Famila Castano ‘Hecula’ Monastrell 2014, a Gold Star winner (under €15.00) at the Irish Wine Show. “Deliciously ripe and opulent, a steal” said the judges.

Catalan design
And I was very impressed with the next one: San Alejandro ‘Las Rocas’ Vinas Viejas 2013 from Calatayud. This won the Gold Star for reds priced under €20.00. And speaking of this old vine wine, the judges said: “..blackberry and mocha fruits with a side order of toast!”.

We finished where we started, back with Mary Pawle. We enjoyed the Stellar Running Duck Cabernet Sauvignon from South Africa and a young unoaked Rioja Osoti 2015. Osoti by the way means pigeon in Basque so maybe that’s a matching hint. And she also had a young Côtes du Rhone, the Contrefort du Delta 2014, very pleasing aromas and palate, soft and smooth, and described as “a good all rounder”.

All three were very good but my favourite of her reds was the Jean Bousquet Malbec 2015 with its intense aromas and flavours, soft and supple and with excellent length. Malbec again! Looks like it was the number one grape at the Fair, a very enjoyable few hours indeed.

Thursday, June 30, 2016

Samphire by Ballycotton Bay. Of Tropics and Turnips

Samphire by Ballycotton Bay
Of Tropics and Turnips
Tropics for two
Let’s start at the end. Because the end of the superb meal in Samphire, the new restaurant in Garryvoe Hotel, was rather spectacular.

That sweet ending was called Tropics for Two. We shared: Pineapple with white chocolate mousse, coconut, lime and coriander jelly, and passionfruit (16.00 for two). The flesh is removed and cut into in cubes which are then presented on skewers; the shell is then filled with the mousse and topped with the jelly. The coconut is the base for the little “biscuits” that are scattered around. What a delicious combination, meant to be shared!
Scallops
And what of the humble turnip? These rarely appear on Irish menus but the side dish, Confit New Season Turnip, was a delight and this commonly overlooked vegetable, herbed and oiled, emerged as a serious rival to the ubiquitous Butternut Squash. The side dishes are listed on the menu; you get one included with your mains and the others will cost you three euro each.

The food is not the only spectacular element at Samphire. There is a stunning view out over the bay. From my table, I could see the island by Ballycotton, the lighthouse and that path up to the lighthouse. It is also a very comfortable place with a lovely bar in the round taking up about a third of the floor.
Goats cheese
And at this bar, they mix some serious cocktails. One of ours was the Dirty Martini with Dingle gin as the main base. Gins too are featured, some local, some not local. Buy local is my motto and so I went for the Blackwater No. 5 and the tonic was Fever Tree (they haven’t got Poacher’s, yet). Enjoyed that!

You may start with something from their nibbles menu, perhaps Spicy Chorizo al Vino (3.50) or maybe Local Naked Oysters from the Bay at €1.50 each.
Chicken
There’s a good choice of starters too including my choice: Seared King Scallops, Heirloom Tomato Salad, Samphire, Wasabi and Courgette (9.50). Great flavors, textures, very happy with that. CL went for the local cheese, in a starter called All About the Goat: Ardsallagh Beignet, Thyme and Honey Mousse, Lime, Apple, Tomato and Ben’s Brioche, another delightful combination.

We got a lovely welcome at reception and in the restaurant and the service was nice and friendly with a check every now and then to make sure everything was alright. And it was, all through.
The Cod
The local input continued through the mains. CL picked a beauty: East Ferry Chicken char-grilled with gremolata, peperonata, chilli aioli, tender-stem broccoli (20.00), including a lovely side of cous cous. My turnip came with the Cod from the Pond, served with roasted cauliflower (mini-florets) and a Goan spiced cream (19.00). Both plates went back empty, not a scrap left on either, a vote of confidence!

And then it was time for that gorgeous finalé. Not local but we weren't to be denied a touch of the tropics on a rather coolish summer’s evening. Very Highly Recommended Dish in a Very Highly Recommended Restaurant.
Blackwater G&T and Dingle Gin Dirty Martini

Contact details below
Samphire at Garryvoe Hotel
Ballycotton Bay
County Cork
Open from 6.00pm Wed to Sun.
Phone: 021 4646728
Twitter: @Garryvoehotel

Wednesday, June 8, 2016

Mixing Spirits. Three Sisters

Mixing Spirits. Three Sisters
Vodka - Gin - Tonic


Our three featured bottles come from neighbouring counties: Kilkenny, Waterford and Wexford, the three sisters.

Highbank Orchards Organic Kilkenny Apple Vodka, 40%, €30.50 (35cl)

If you’re used to vodka with little more than 40% abv going for it, you’re going to be surprised by this with its aromas and flavours of the autumnal orchard, an organic one at that.

The base spirit is made from their own apples and the vodka itself “lends a wonderful apple flavor to cocktails”. Use this in cocktails instead of your regular vodka and wait for the accolades.

This is 100% organic, single estate (grown, distilled and bottled at Highbank) and, yes, it is normal strength at 40%. Haven't got to the cocktail stage yet - waiting for a recipe specific to the product! - but I certainly enjoyed mixing it with Poacher’s Tonic, an excellent new Irish product.

The Highbank vodka comes in two sizes: 35cl at €30.50 and 50cl at €55.00.

Blackwater No. 5 Small Batch Irish Gin, 41.5%, €30.00 (50cl) Bradley’s
In quite a short time, Peter Mulryan Blackwater Gin No. 5 has become one of the most popular of the small batch gins now available in ireland. This London Dry Gin is not the only one that Blackwater produce and their latest, a strawberry one, was launched at the recent Wexford Food Festival.

Twelve botanicals are used in the process, including Coriander which goes “citrus-y” in the mix. Considering that citrus (dried skins) and bitter orange (also dried skins) are also used you could see why he advised against using a lemon in your gin. Lime would be a better choice. Juniper (the oil is extracted and used) is perhaps the best known element, having been traditionally used to make gin, and indeed provides the dominant flavour.

The No. 5 quickly gained loyal fans and Peter, from Conna in East Cork, was on his way. The gin is crisp and elegant with great flavour. They say “ it’s year round summer in a glass” and “liquid sunshine for the soul”. Add in quinine (via your tonic) and you have a most pleasant way of taking your medicine. Well the G & T was one method the British used to counter malaria!

Poacher’s Premium Irish Tonic Water, 20cl, Bradley’s

Now that we’ve highlighted two brilliant Irish spirits (from two producers who have even more on their lists), we’d better guide you in the direction of a good tonic. And just in time, comes this excellent Poacher’s from County Wexford. It is based on a “rich spring water: that has “been pilfered and poached since 1825”.

Taste it on its own and you'll immediately see the concentrated quality. Put it up against a 39 cent can, Freeway Indian Tonic Water from Lidl, and you’ll know why you will pay more for Poacher’s which is in a different class entirely.

Mixing cheaper tonic with premium products is a waste of time, a waste of good Irish gin and vodka and a waste of money. I mixed myself two gins, one of each. As an amateur it took me a while to spot the difference but you certainly notice it on the finish. With Poacher's, the finish (when you swallow) lingers and lingers but the other one kills it there and then. The longer the flavour lasts is a sign of quality in both food and drink. Much longer, much better with Poacher’s. Go for it!

The full list of ingredients for Poacher’s is: Carbonated irish spring water, sugar beets, Irish rosemary, Florida orange, natural flavours and natural quinine.
The full list of ingredients for Freeway is: Carbonated water, sugar. Acid: Citric Acid; Natural Flavouring, Flavouring (Quinine).

Wednesday, May 18, 2016

King Bryan Reigns By The Waterfall. A Right Royal Dinner For Greene’s Food And Wine Mag Event

King Bryan Reigns By The Waterfall
A Right Royal Dinner
For Greene’s Food And Wine Mag Event
Great buzz in Greene’s Restaurant on Tuesday evening as guests strolled in past the waterfall, wondering what ace chef Bryan McCarthy had in store for the May Food and Wine Magazine Gourmet Evening. Wondering yes, but no worries as Bryan is one of the very best and he underlined his reputation with a stunning multi-course meal, based almost entirely on local produce.


We were warmly welcomed and soon we had either a glass of fresh and crisp Prosecco (Coldigiano) or a Blackwater No. 5 Gin (with a new Irish tonic called Poacher's Well) and then the studying of the menu began.
Before the meal began, Clyde Sowman of Marlborough was on his feet introducing us to two of their Walnut Block Sauvignon Blancs. Theirs is a small family run vineyard and since 2005 Clyde and his brother have taken over a small parcel, a special parcel with old Walnut trees where they farm organically.

He had big thanks for “the amazing people of Tindal’s” before telling us how the warm days and cool nights of Marlborough are ideal for preserving the flavours and acidity of the fruit. “Organic was a bit of a struggle at first but every single year it gets better and better. It was a good move… working in harmony with nature.” He explained that the Collectables, with its fruit and acidity, was great with lighter foods, the Nutcracker, with its deeper flavours, for heavier dishes.
Two of the Seasonal Snacks
We then started - the place was full - with a selection of Greene’s Seasonal Snacks: Cheese & Onions crisps; Ballymakenny Farm Potatoes, Coolea Cheese Fondue and Leek Ash; Ardsallagh Goats Cheese, Panko, Beetroot, Walnut; Crispy Fish Skin, Apple Cider Vinegar, Squid Ink. All delightful but that crispy fish skin was something else.

Starter one was a delicious ensemble: Mackerel and Crab, Preserved gooseberry, Wild Seaweeds, Nasturtium Leaf, Radish, Fennel, Orange, Cuckoo Flower. This was matched with the Walnut Block Collectables Sauvignon Blanc 2015.
The next plate was another gem, on the plate and on the palate: Tim Yorke’s West Cork Asparagus, Air Dried Cured Beef, Shandrum Cheese, Asparagus Salad Cream, pickles, Land Cress, and Smoked Almond. Wine here was Walnut Block Nutcracker Single Vineyard Sauvignon Blanc 2014.

Time for a little break now and a palate cleanser, an espumante of Lychee, Lime and Matcha Green Tea. Clyde was on his feet again introducing us to a pair of their Pinot Noir. This grape “is a bit of a baby” he said. “Like all good Pinot, it has be hand-picked.” The temperament of the grape is not the only risk they take as these wines “are one hundred per cent Wild Ferment”. Great results but it is “riskier”.
Bryan McCarthy took a moment from the kitchen to speak and told us that it wouldn't be a dinner in Greene’s without a contribution from Kanturk’s Jack McCarthy and that was in our very next dish: Free range Pork Belly & Jack McCarthy Black Pudding, with green apple, cider and celeriac. The wine was the Walnut Bock Collectables Pinot Noir 2014. This has spent nine months in oak and proved an excellent pairing.

The next Pinot Noir was the Nutcracker Single Vineyard 2014, a favourite of winemaker Clyde. “It is complex, silky, fine tannins, as close as you can get to Mother Nature. … If enough work is done in the vineyard, the wine-making will be a cinch. Just two ingredients in these wines, the Pinot Noir grapes and a minimum amount of sulphur.” The wine is treated to 12 months “in top of the line French oak”.
A gorgeous wine and a terrific match with another highlight: Skeaghanore Duck, wing to beak (including heart), Kilbrack Farm Organic Vegetables, Wild Garlic, Pickled Ballyhoura Mushroom, Hedgerow jus. Fantastic produce from West Cork and so well handled by Bryan and the team at Greene’s who would soon get a round of applause for their efforts.

But not before dessert, of course. And this was another West Cork production, a lovely presentation of Bushby’s Strawberries, with elderflower, gorse ( a posh name for the furze bush, according to Bryan), Milk Sorbet and Raw Yogurt. And, just to make it even better, it was paired with the Alasia Moscato d'Asti, a low alcohol frizzante, aromatic, refreshing and easy-drinking.

And that brought us to the end of an very enjoyable evening of spectacular food and drink. Here’s to the next one!

Monday, November 23, 2015

Christmas Suggestions. Gin, Whiskey and Wine

Press releases

Ireland’s First Cask Aged Gin


Blackwater Distillery have launched Ireland’s first aged gin. 
Blackwater Juniper Cask Gin which goes on sale this week has rested in casks made from juniper wood for at least thirty days. The barrels are specially made for the West Waterford distillery and because juniper trees aren’t very big, they can’t be larger than 50 litres. 

The Juniper Cask Gin contains the same 12 botanicals found in the company’s award winning Blackwater No.5, though here they are different proportions. The sweeter roots like liquorice are increased so the gin isn’t overpowered by the astringent juniper wood. The result is a copper coloured gin, complex and aromatic with plenty of character and a wonderful long finish.

ENDS

FOR MORE INFORMATION CONTACT:

Peter Mulryan
Blackwater Distillery
Unit 3 Cappoquin Enterprise Park
Cappoquin
Co Waterford, Ireland

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A Christmas Collection
Whiskey and Wine


Have yourself a very whiskey Christmas!

Have yourself a very whiskey Christmas this festive season with some cracking gifts for the whiskey lover in your life.
From Single Malt to Small Batch to mini gift packs and distillery tours, Teeling Whiskey has a gift to suit all tastes and budgets. All of the below is available to purchase from the Teeling Whiskey Distillery, www.teelingwhiskey.com as well as good independent retailers; The Celtic Whiskey Shop, James Fox’s and Dublin Airport to a name a few.
Whiskey lovers should also check out the Teeling Whiskey Distillery which opened its doors in June. The first working distillery in Dublin in over 125 years, it offers daily tours and has extended its opening hours for the festive season. What better way to round off an afternoon of Christmas shopping?
1.      Teeling Whiskey “Revival”- RRP €100 - €120 – brand new to the range, this Single Malt Irish Whiskey was specifically bottled on a limited edition run to celebrate the launch of the Teeling Whiskey Distillery. This whiskey is a 15 Year Old Single Malt which has been fully matured in ex-rum barrels.
2.      Mini Trinity Pack – RRP €18 –the Trinity pack includes all three of Teeling Whiskey’s non-aged portfolio - ideal for whiskey lovers and those who aren’t sure which is their favourite tipple but would love to sample them all over the festive season. It includes the Teeling Irish Whiskey Single Grain, Teeling Irish Whiskey Small Batch and the Teeling Whiskey Single Malt. There’s a different finish in there for everyone!
3.      Small Batch Gift Pack – RRP €45 - For those who know their whiskey and like to enjoy it in the comfort of their own home, TWC also have a special Small Batch Gift Pack which comes with two  stylish Teeling tumbler glasses.
If you know someone that’s a fan of the whiskey and history, the Teeling Whiskey Distillery offers brilliant tours running daily. The tour itself involves a walk through the exhibition space which brings you through the history of whiskey in Ireland, then venturing to the inner workings of the distillery where visitors can experience the heat and sweet smell from the stills and witness the whiskey making process first hand. Gift vouchers for the distillery are available online from www.teelingwhiskey.com and in the distillery on Newmarket Square.
If you would like to book your Teeling Whiskey Distillery experience now, you can do so by calling +353 (0)1 531 0888 or via email on reservations@teelingwhiskey.com
For more on the Teeling Whiskey Company and its award winning Irish Whiskeys, visitwww.TeelingWhiskey.com
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Try a little Heritage


HÉRITAGE N° 290

To celebrate its 290th anniversary, Barton & Guestier launched Héritage N°290, the Ultimate wine brand and an innovation in the world of wine!
For almost 300 years, Barton & Guestier has been excellent at vinifying, ageing, fining and shipping the best wines from France. 290 years ago, these wines were those produced at Margaux, Lafite, Haut Brion... The cellar masters were adding their final touch to the wine and Barton & Guestier's 1st cellar master, Germain Rambaud was shaping the best wines of the 18th century.
Barton & Guestier has been sucessful in keeping the tradition and continues to select, make and ship the best wines from France.
In 2015, inspired by the spirit of the B&G founders, winemaker Laurent Prada is bringing Héritage by Barton & Guestier, the 1st brand to offer consistency in quality, in price and in availability to winelovers worldwide. Like the great Cognac, the most exclusive Whiskies, the most illustrious Champagne, Héritage is non vintage to offer consistant style and quality.
More about the wine:
Héritage N°290 offers a rich wine, full of character just like the 2 founders of B&G.
  • Vineyards: Northern of Languedoc, south west side of the Rhône valley, between Nîmes & Alès
  • Winemakers: Partnership between B&G winemakers team, led by Laurent Prada and Philippe Nusswitz, Sommelier-winemaker in the Cévennes area, best sommelier of France in 1986. Philippe worked for B&G in the 90's and he is one of the founder of our famous Wine Connaisseur program created in Château Magnol.
  • Varietals: Blend of Syrah (80%) and Grenache (20%)
  • Vinification: De-stalked grapes - daily pumping over - long maceration in concrete vats (3 weeks)
  • Ageing: French oak barrels for 6 months
  • Classification: AOC Duché d'Uzès.
Tasting notes:
  • Dark red colour with violet highlights.
  • Rich nose developing intense black fruit aromas (morello cherry) and spices. On the second nose, violet notes appear.
  • A wine with a harmonious structure, balance, mixing intense flavours of fruit and toasty and vanilla hints.
  • Food & Wine pairing:
  • Perfect with lamb, duck, beef, dark chocolate, strong cheeses and spicy dishes - Best at 18-20 °C.
  • Good ageing potential for 5 to 10 years.
The packaging
Heritage comes in an original bottle, with a capsule supported by a strong B&G branding and a label design based on the personality of its founders featuring their embossed portraits with a pearly white varnish to bring a touch of modernity and the brand name Heritage N°290 in black varnish.
Heritage is available in personalized carton outershippers of 6 x 75 cl.
B & G are represented in Ireland by Richmond Marketing

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Serego Alighieri Vaio Armaron from Masi Becomes the First-Ever Venetian Wine to 
Make the Wine Spectator Top 10

Masi’s Amarone Classico, Vaio Armaron Serego Alighieri 2008, is the first wine from the Venetoto be included in Wine Spectator’s “Top 10”, the most eagerly awaited list in the wine world.


The result was unveiled last week by the prestigious wine magazine, which put this emblematic wine from Valpolicella in 8th place with a score of 95/100.


Commenting on the achievement, President of Masi Agricola, Sandro Boscaini, said, “This is the first time that a wine from the Veneto has reached the Olympus of the world’s 10 best wines.


"This is proof of the potential of our territory and of its most historic and representative wine: a unique product sometimes jeopardised by the politics of production – or rather over-production – and low-end market orientation.


"This achievement confirms how our land is naturally suited to high quality production, without any compromises.”


Serego Aligheri Vaio Armaron is an  Amarone Classico that Masi makes in collaboration with the Serego Alighieri family, descendants of the poet Dante. This multi-award-winning wine with a noble history back to 1353, which already received 95/100 points from Wine Spectator last April, now enters the firmament of great icon wines with territorial provenance.


Masi is exclusively distributed in Ireland by

Findlater Wine & Spirit Group // www.findlaterws.ie