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IT IS A TRADITION here at Drinks International to review the year and showcase what caught our eyes. This is no robust ‘best of’ dissection of what occurred over the past 12 months or so. It is more something whimsical that amused or intrigued us. It can be a case of ‘thinking outside the box’ or a launch that is ahead of its time, or a great new idea with a prosperous future.

So here we go...

SUPREME CHAMPION SPIRIT

AALBORG JULE AKVAVIT

The Danish Christmas aquavit, Aalborg Jule (Jule, pronounced “Jula”, is Danish for Christmas) Akvavit is the world’s best spirit, according to this year’s International Spirits Challenge.

The recipe for this luxury aquavit has been the same since its launch in 1982, but both bottle and packaging vary each year. It is produced with distillate of caraway and dill seeds and coriander and has a robust character of caraway with subtle notes of dill, fennel, cinnamon and orange.

This is the first time an aquavit/akvavit has won the ISC’s supreme award.

Arcus Denmark’s Aalborg category manager Claus Toftkjær commented: “This is a clear indication the rest of the world is opening up to the unique qualities and distinctive flavours of aquavit. Some of the best bartenders are starting to work with Nordic aquavits too, so it adds up pretty well.”

MOST INTERESTING NEW SPARKLING WINE

CUVÉE ESPLENDOR VARDON KENNETT

Torres says Esplendor is its first sparkling wine produced in Catalonia using the traditional method, as used in Champagne. It originates from Torres’ high-altitude vineyards – more than 500m above sea level, in the Penedès region.

The blend comprises Pinot Noir and Chardonnay, as well as a small percentage of Xarel·lo, which are all selected and hand-harvested. It undergoes 30 months of bottle ageing.

“We wanted to make a sparkling wine with a distinctly individual style, emphasising freshness and elegance. The project is truly unique, very special, and it paves the way for a new concept in sparkling wines,” said Mireia Torres Maczassek, a member of the family’s fifth generation and the project’s technical director.

It is named after a maritime trader whose visit to Barcelona left him captivated by its wines and culture.

With Torres’s new winery, dedicated to the production of quality sparkling wines and located on the Torres family’s Santa Margarida d’Agulladolç estate in the Alt Penedès, Torres wanted to pay tribute to this Briton who lived on the property during the early 19th century, naming it after him.

Vardon Kennett Esplendor will be available in international markets during the first quarter of 2017.

MOST INTERESTING NEW VODKA

STOLICHNAYA VODKA GLUTEN-FREE

The Stoli Group has unveiled a gluten-free vodka. It is said to be made from finest gluten-free corn (88% corn and 12% buckwheat) grown in the Tambov region of Russia, known for its fertile soil. Distilled at state-of-the-art distillery Talvis, the distillate then goes to the Latvijas Balzams in Riga to undergo the final stages before becoming a vodka – filtration and blending.

It is aimed at the one-in-five consumers who, according to Stoli’s research, try to incorporate some gluten-free products into their diets. The company says gluten-free is a US$4.7bn industry and growing 20% annually. Health/diet benefits are the main reasons for buying, not gluten sensitivity. Although it should be said that most if not all spirits are gluten-free.

MOST INTERESTING NEW GIN

BACÛR GIN

Bottega SPA, best known for its Bottega prosecco wines, Alexander grappa, and Italian liqueurs, unveiled its first Italian gin at TFWA Cannes in October.

Bacûr takes its name from the pre-Hellenic name for copper, according to Bottega, and comes in copper-coloured 50cl bottled. Bottled at 40% abv, Bacûr is said to feature botanicals such as sage and lemon zest, as well as juniper.

MOST INTERESTING NEW IRISH WHISKEY

REDBREAST LUSTAU

Irish Distiller’s new expression of one of its premium Irish whiskeys, Redbreast Lustau Edition (46% abv), is said to be matured, initially, in a combination of ex-bourbon and ex-oloroso sherry casks. It is then finished for one year in prized sherry butts from Bodegas Lustau in Jerez, the sherry capital of the world.

The result is described as: “A new interpretation of the signature Redbreast character with a distinctive twist – a nose of dark fruits, prunes and marzipan, a luxuriously rich and creamy texture on the palate with iconic Redbreast spices, and a long, sweet finish complemented by notes of Spanish oak and oloroso sherry.”

MOST INTERESTING NEW INTERNATIONAL WHISKEY

HUXLEY RARE GENUS WHISKEY

Diageo’s Whiskey Union team, its experimental whiskey collective, has launched its third pioneering whiskey – Huxley Rare Genus Whiskey.

Said to be designed to take whiskey drinkers into uncharted territory, Huxley draws on whiskies from Scotland, Canada and the US. It will initially be made available in on-trade markets in Germany and Austria.

Huxley is named in honour of TH Huxley, a celebrated 19th-century anatomist, and the label features a Mobsprey – a mythical hybrid beast combining characteristics of Scottish, Canadian and American animals.

MOST INTERESTING NEW AMERICAN WHISKEY

JACK DANIEL’S SINGLE BARREL RYE

Single Barrel Rye is the latest addition to the Jack Daniel’s Single Barrel Collection range.

Rye, at 94 proof, is the Jack Daniel’s Distillery’s third offering in the Single Barrel Collection. It is crafted using a 70% rye, 18% corn and 12% malted barley grain bill, said to give the whiskey a clean, sweet tone at the tip of the tongue with a more distinct and slightly shorter finish than other Single Barrel offerings.

Rye also uses the same cave spring water from the Jack Daniel’s Hollow and proprietary yeast process that’s been used in the distillery’s 150-year-old Tennessee whiskey recipe. From there, the liquid enters a charred White American oak barrel, crafted at Jack Daniel’s own cooperage and set to age in the upper regions of the barrelhouse. In this resting place, the whiskey is exposed to the extreme temperature variations that a Lynchburg, Tennessee season brings. The company says the interaction of the whiskey, the wood and the environment brings out distinct flavour profiles that transcend what you would expect of a rye whiskey to become Single Barrel Rye.

MOST INTERESTING NEW DRINK

SEEDLIP GARDEN

Seedlip is claimed to be the world’s first distilled non-alcoholic spirits brand, solving the dilemma of ‘what to drink when you’re not drinking’.

Seedlip Garden 108 was launched in May. It is described as a green and floral blend of individual copper pot distillates, including handpicked peas and hay from the founder’s family farm and traditional herbs, including spearmint, rosemary and thyme. Garden 108 is said to be best served long with Fever Tree Elderflower Tonic or short in non-alcoholic cocktails.

The brand is said to be championed by some of the most influential bartenders, sommeliers and chefs and is available in some of the UK’s Michelin-starred restaurants, hotels and retailers, including the Ledbury, the Savoy and Selfridges.

Seedlip’s range includes Spice 94, which is a blend of copper pot distillates including two barks, two spices and two citrus peels.

MOST INTERESTING NEW SCOTCH BLEND

JOHNNIE WALKER BLENDERS’ BATCH RED RYE FINISH

This the first release from the Johnnie Walker team’s experimental Blenders’ Batch series.

It has has been created by the brand’s team of blenders, led by master blender Jim Beveridge, and is a result of ongoing experiments into flavour that take place at the brand’s home in Scotland.

Johnnie Walker Blenders’ Batch Red Rye Finish includes malt and grain whiskies aged in first-fill bourbon casks and finished in rye casks. It is said to have taken more than 50 experiments exploring 203 malt and grain whisky samples to hit upon Red Rye Finish and it was created using a blend of just four whiskies, including Cardhu single malt for its vibrant, fresh fruitiness, along with creamy, vanilla grain whisky from Port Dundas.

Beveridge said: “When making blended scotch whisky, we like to think ‘from the bar back’, ensuring bartenders have the perfect liquids at hand to serve neat, on the rocks, or as the foundation of a flawless scotch-based cocktail.

“In the case of Red Rye Finish, the end result is an incredibly contemporary whisky. It is smooth, sweet and deliberately light – to my mind the best of scotch given an exciting twist inspired by the best of traditional American whiskey flavours.”

MOST INTERESTING NEW LIQUEUR

LICOR 43 OROCHATA CREAM LIQUEUR

Spanish wine and spirits producer, Diego Zamora Group has unveiled a new cream liqueur, Licor 43 Orochata.

It is said to be inspired by Horchata, the iconic, national drink of the Spanish. Based on the traditional recipe from Valencia, Orochata is made with tiger nuts and infused with Licor 43 Original, resulting in delicate, sweet Mediterranean flavours layered with tiger nuts, spice and citrus.

Unlike traditional cream liqueurs, it is vegetable-based and contains no cream. It has an abv of 16% and is described as “light, easy to drink and best served chilled over ice”.

Primarily aimed at women aged 23-45, Licor 43 Orochata is available exclusively in the global travel retail and selected domestic markets: Germany, the Netherlands, Denmark, Belgium and Mexico.

MOST INTERESTING NEW SINGLE MALT

GLENFIDDICH IPA EXPERIMENT

Given the scotch industry’s penchant for snaffling spent barrels from the wider drinks world to finish its wares, the most surprising thing about Glenfiddich’s IPA Experiment is that it is a first.

Kudos – perhaps the best ideas are indeed the most obvious. Though Glenfiddich IPA’s praise has not been universal, with pious bloggers suggesting it a product born of marketing, rather than true innovation. One had it down as a primitive whisky – regressing from a finished dram back into its wash back.

Disagreeing with bloggers is reason enough to make this one of our launches of the year, but let’s add that, to us, beer and whisky are a happy marriage – in barrel and in mouth.

MOST INTERESTING NEW ON-TRADE INITIATIVE

THE HOUSE OF PERONI

Peroni’s initiative in the on-trade caught our eye. The House of Peroni was the only beer brand to feature and celebrate cocktails during London Cocktail Week

Its L’Amare Italia pop-up featured some of Italy’s best mixologists. The team delighted guests by creating bespoke infusions of Peroni Nastro Azzurro with Italian heritage spirits brands.

Peroni Nastro Azzurro master of mixology Simone Caporale’s line-up of fellow world-class talent included his one-time sidekick at Artesian, Rudi Carraro, as well as Davide Zanardo of Chiltern Firehouse, Luca Missaglia of Aqua Shard, Gabriele Manfredi of Oriole, Maurizio Palermo of 45 Park Lane and Simone Spagnoli of Mr Fogg’s.

Caporale said: “Using beer in cocktails is an opportunity to expand the main flavours of a drink. Peroni Nastro Azzurro’s characteristics work very well with the fragrant notes of Mediterranean citrus and herbal liqueurs. At The House of Peroni, I have been working with a wide range of flavours and ingredients, including vermouth, berries, citrus sorbet and macerations of fruit and flowers — people love the flavours.”

Giuseppe Gallo, an Italian spirits expert and creator of what is said to be Italy’s hippest new liqueur Italicus, added: “There’s a huge demand for Italian drinks in the city right now, from refreshing, low-alcohol spritzes to the comeback of traditional spirits such as Amaro and Rosolio.

“And the beer cocktail is being taken to a new level by Peroni Nastro Azzurro working with master mixologists to create sophisticated and intriguing infusions that can appeal to a different kind of drinker.”