The Search for Heaven Hill Brands, Liquor.com 2016 “Bartender of the Year” Begins NOW!

Winner will receive $15,000 at finals in Puerto Rico in June 2016

BARDSTOWN, Ky. – Heaven Hill Brands and Liquor.com are searching for the 2016 Bartender of the Year. The event includes online submissions, regional semifinals and the crowning of the 2016 Bartender of the Year in June 2016 at the St. Regis Bahia Beach in Puerto Rico. Bartenders will be challenged to demonstrate a variety of cocktail skills including the use of Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch, PAMA Pomegranate Liqueur and Rittenhouse Rye Whisky.

The 2016 Bartender of the Year contest will demand every aspect of bartender skills. The goal is to identify the bartender who best embodies the range of qualities to which bartenders aspire. From service to history and skills to quality preparation, the 2016 Bartender of the Year will be a celebrated example of what is means to be behind the stick. 

“Heaven Hill Brands’ portfolio of spirits is especially suited to identify the Bartender of the Year for 2016,” said Kate S. Latts, Vice President, Marketing for Heaven Hill Brands. “With uncompromising quality among our featured Liqueurs and Whiskeys, we feel we can identify the strongest talent in the U.S. Ultimately, we will hope to elevate the craft of the bartender and support the traditions and qualities that make it truly unique.”

Over eight months, Heaven Hill Brands and Liquor.com will identify candidates for Bartender of the Year first by online submissions received from August 1 to October 1. Submissions will be evaluated throughout October and November by Heaven Hill National Brand Educator Lynn House and two leading national judges. The regional finals for the competition will be hosted in Chicago, New Orleans, New York and San Francisco throughout February and March 2016. Regional finalists will vie for Bartender of the Year and $15,000 at the St. Regis Bahia Beach Resort in Puerto Rico in June 2016. 

Submissions for the contest will open at liquor.com/bartender-of-the-year/ on August 1. Pre-registration for the contest will be available by submitting email addresses at the website beginning July 15.

Judges for each round of the competition will be announced throughout the duration of the contest. 

Grounded in the original Bartender of the Year hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Past winners of the competition include John Lermayer, Sean Kenyon and Dennis Gobis.

About: Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons, Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila; Cinerator Hot Cinnamon Flavored Whiskey and Rittenhouse Rye Whisky.

GLANN AR MOR DISTILLERY TO CLOSE PERMANENTLY BY AUGUST 15th

The French artisanal distillery Glann ar Mor (Celtic Whisky Cie) which produces Kornog and Glann ar Mor whiskies will close its doors on August 15Th.

This closure is the direct consequence of the new “Whisky Breton” Geographical Indication (GI) laid down by the French INAO organization at the beginning of the year. The legitimacy of this GI as well as its technical file which defines what a “Whisky Breton” an be or cannot be are contested by Martine and Jean Donnay. It results in questioning the economic model of their company, and in particular of its necessary development.

Started in May 1997, the nice story of Celtic Whisky Cie and of its distillery located in Pleubian in Brittany -France- ends thus in a sad and surprising manner after 18 years of efforts and sacrifices. This, despite the fact that the business saw a 25% growth in the latest fiscal year thanks to continuously increasing sales, particularly on export.

Yet this was a Geographical Indication which originally augured well

Indeed, the Donnay were enthusiastic about the project of an appellation which aim was to protect and to valorize the whiskies produced in Brittany. Unfortunately, between the first meetings in June 2009 and the enactment of the IGP at the beginning of 2015 the project has slowly evolved to end up with a GI which Glann ar Mor regards as being too penalizing for its activity.

Its modalities favour a standardized product which corresponds to an economic model suited for industrial volumes. The “standard generic” Breton Whisky is not for us say Martine and Jean Donnay. If they want to exist beside the industrial producers the artisans need to be able to express their differences in going the full length of the qualitative approach and in expressing their creativity.

Therefore, for a Single Malt whisky one should refrain from adding E150a coloring agent, one should not chill filter it in removing some precious aromatic congeners under the excuse of making the whisky more limpid, and one should not “reduce” it down to 40% with water as is the case for the “blends” sold in hypermarkets. However, adopting a pragmatic attitude Glann ar Mor had accepted concessions on the previous points, the creation of the GI supposing that each of the four distilleries would do the same.

A Geographical Indication which drifted towards modalities being unacceptable for artisans

But what became totally unacceptable are the final modalities of the GI as they have been ratified by the French INAO organization, and this with its technical file having been finalised with only one of the four Breton distilleries.

As an example, the Single Malt rye whisky on which Glann ar Mor had been working for years had now become ineligible to be part of the GI.

Indeed, with Glann ar Mor not joining the GI this whisky is not allowed to state its origin nor to imply it in any way. On the other hand, if the distillery were to join the GI, then this Single Malt would not be allowed any more to say it is a Single Malt and would  find itself completely devalorized.

How to deal with such a situation ? In both cases the economic model does not work anymore and this whisky which was a key element of the development is simply condemned to disappear. This is only an example of the issues which lead Glann ar Mor to decide to stop its activity, yet it is the most explicit one and the easiest one to understand, knowing other whiskies are in a similar situation.

This being said, the final modalities of the GI also resulted in excluding the little full copper “alambic” column still. A true gem to which Glann ar Mor was deeply attached in order to produce new Single Malts and for which the distillery had also accepted concessions on others points. And the quality of the type of Single Malts which this still can produce had been largely demonstrated.

Despite being unable to refer to the Breton origin of its whiskies, the distillery reckons that its existing customers would still be following them, but the handicap outside of France would be insurmountable. Importers classify their whiskies by region: Scotland, Ireland, Japan… So, how to present and sell a whisky which does not have an origin ? All the more when it is a product from the terroir with a quality and a price which match this specificity.

The sad legacy of the “Whisky Breton” Geographical Indication

The company which employs six persons exports its whiskies to Germany, England, Sweden, Denmark, Austria, Singapore, Taiwan… Its Visitor Center receives over 7000 visitors per year. Its Single Malts Kornog and Glann ar Mor have been many times distinguished and awarded in prestigious contests and renowned specialized guides, with in particular six “Liquid Gold Awards”

(whiskies rated 94 on 100 or above ) in Jim Murray’s “Whisky Bible”, and Jean Donnay who owns their secrets has received the title of “Distillery Manager of the Year” in 2014.

The Donnay do not understand why nor how this project of appellation, of which they were unconditional supporters at the beginning, could eventually turn out to become a GI which clearly favours the production of a standardized whisky primarily tailored for an industrial production. And above all, a GI which does not allow the space of creative freedom so necessary to the artisans in order to exist beside the industrial producers. To this day the “Whisky Breton” Geographical Indication has been validated in France and it is being currently reviewed at the European level in Brussels with the outcome being known in a few months.

Glann ar Mor distillery, as well as its two colleagues also opposed to the GI, had sent two letters to the INAO at the beginning of 2012, asking for a confirmation of the situation since three of the four producers had then clearly positioned themselves against the GI.

Glann ar Mor is still waiting for an answer… It is now obviously too late but Martine and Jean Donnay can definitely still not understand. They would however like to be explained some day how GI’s and AOC’s are actually being laid down, what sort of advantages they bring, and who gets the benefits from them.

Facebook : Kornog Whisky

Twitter : KORNOGWHISKY@Glannarmor

CHIVAS MASTERS FINALISTS ANNOUNCED
AHEAD OF GLOBAL FINAL IN JULY 2015 10th July 2015

Chivas Regal, the world’s first luxury whisky, has announced the twelve bartender finalists of the 2015 Chivas Masters cocktail competition, ahead of the global final in New York which commences 12 July.
In its second year, the Chivas Masters has challenged the best bartenders around the world to invent their own classic serve whilst demonstrating their knowledge of cocktail heritage, the art of presentation and their skills in making great drinks. Over two days of competition in New York, finalists will create drinks from the four greatest cocktail eras; the Classic Age (1880-1920), the Post War Boom (1945-1965), the Disco Years (1975-1990) and the modern Age of Revivalism.

Chivas Regal Global Brand Ambassador Max Warner commented: “It has been an amazing privilege to travel the world with the Chivas Masters programme on a quest to discover the best and most exciting bartending talent today. This year’s competitors have really impressed and I can’t wait for the judges to see our finalists’ challenged in New York to demonstrate their interpretations of what makes Chivas relevant in creating Classic drinks.”

The global 2015 Chivas Master will be chosen by an expert panel of industry judges and announced at Tales of the Cocktail in New Orleans on Thursday 16 July. A unique prize waits for the global 2015 Chivas Master, as they will have the opportunity to work in three iconic bars, in three iconic cities to create three iconic signature drinks. The Chivas Master will be taken on an extraordinary experience where they will see them work alongside some of the most influential bartenders around the world to collaborate on the creation of a series of signature drinks.

Notes

About Chivas Regal
A truly global brand, Chivas Regal today sells 4.6 million 9L cases annually in more than 150 countries across the globe. Brotherhood, generosity, entrepreneurship and integrity are at the heart of Chivas Regal so in 2008, the brand launched its successful Live with Chivalry campaign, which has inspired Modern Gentlemen in more than 60 countries around the world to pursue success with integrity.

The Chivas Regal range includes Chivas 12, Chivas 18, Chivas 25 and the Global Travel Retail exclusive, Chivas Brothers Blend. In October 2014, Chivas Regal announced the addition of a fifth permanent expression in the Chivas Regal family, Chivas Regal Extra, sitting within the super-premium range, positioned between Chivas 12 and Chivas 18.
www.chivas.com

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.
www.chivasbrothers.com

About Pernod Ricard
Pernod Ricard is the world’s co-leader in wines and spirits with consolidated sales of €7,945 million in 2013/14. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin & Spirit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector and employs a workforce of approximately 18,000 people, operating through a decentralized organization with 6 ‘Brand Companies’ and 80 ‘Market Companies’ established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. Pernod Ricard is listed on the NYSE Euronext exchange (Ticker: RI; ISIN code: FR0000120693) and is a member of the CAC 40 index.
www.pernod-ricard.com

Ryder Cup Legend Paul McGinley unveiled as new Captain of the Ballantine’s Golf Club

Paul McGinley takes over captaincy from Ian Poulter

Ballantine’s, the world’s No 2 Scotch whisky, has today announced the new Captain of its online Golf Club; Paul McGinley. McGinley will be taking over the reins from last year’s Captain Ian Poulter. As winning Ryder Cup captain in 2014, McGinley brings a wealth of expertise and skills to his new role as Captain of the unique virtual Golf Club. He exemplifies leadership, hard work and perseverance – traits that have been on display throughout his career and that he will bring to his captaincy, building on Poulter’s success as the Club continues to grow across the globe.

The Ballantine’s Golf Club is the first online global golf club of its kind and was officially launched last year at the Aberdeen Asset Management Scottish Open. Membership to the Ballantine’s Golf Club is free and members receive unique access to exclusive content, invitational events, whisky tastings, VIP hospitality and a range of rewards, as well as the chance to meet and play with top players and participate in a member-only global tournament.

At this year’s launch event, which was hosted by leading sports presenter Di Dougherty, Ballantine’s also premiered McGinley’s ‘Moment of Truth’ (above) – a mini-documentary offering a unique insight into his golfing back story, the obstacles he has overcome and the strength of his character that laid the foundations for his Ryder Cup successes. The short video shows how McGinley overcame a serious knee injury at age 17 to have an outstanding career and become one of the greatest Ryder Cup Captains of his generation. It illustrates his leadership qualities and how he made team spirit such a key ingredient to Ryder Cup success.

Throughout the season, www.ballantinesgolfclub.com will be updated with further exclusive content including ‘Shot Makers’, which features swing and course management tips from McGinley and ‘Captain’s Diary’ updates from Paul, where he will give insights into various chapters of his career and his life on the tour.

Paul McGinley, Ballantine’s Golf Club Captain, commented: “It is an honour to take up the position of Captain of the Ballantine’s Golf Club; I’m really excited to be part of and lead this special online community. 2015-2016 is set to be a great year for the Club and I look forward to helping it grow from strength to strength.”

Peter Moore, Global Brand Director for Ballantine’s, added: “We have a rich, longstanding heritage in golf dating back to 1960 and the Ballantine’s Global Online Golf Club has marked a significant shift in our strategy within the sport. We have created a unique online experience for those with an appreciation of both whisky and the true spirit of golf. Our newly appointed Captain, Paul McGinley, will continue to drive the success of the Club and we believe his leadership on and off the course will inspire golf lovers to join the Club and unlock the exclusive member benefits.”

The launch of the Golf Club was inspired by Ballantine’s ‘Stay True’ positioning, which serves as an invitation to consumers to express themselves in a genuine and authentic way, applauding conviction and self-belief. The identity of the Golf Club reflects its members’ modern lifestyle and aspirational outlook, building on Ballantine’s strong heritage in golf in a contemporary and innovative way.

Membership to the Ballantine’s Global Online Golf Club is now open at http://www.ballantinesgolfclub.com/

Governor Beshear Names Heaven Hill Brands Vice President of Human Resources Debbie Morris to New Workforce Innovation Board

BARDSTOWN, Ky. – Gov. Steve Beshear recently appointed Debbie Morris, Vice President of Human Resources at Heaven Hill Brands, to the Kentucky Workforce Innovation Board (KWIB). The group’s overarching goal will be to foster a modern system of workforce development activities that will be flexible, coherent and responsive to the needs of business while designed to ensure that Kentucky builds a workforce able to meet the challenges of the 21st century.

Morris has served in Human Resources with Heaven Hill Brands for 13 years. In her role she is responsible for the company’s personnel, labor relations, training, safety and process improvement efforts. Under her leadership, Heaven Hill has instituted numerous strategic Human Resources initiatives.

“Debbie is a strong leader with a great understanding of the workforce dynamics that affect our business, as well as, industry throughout Central Kentucky,” said Allan M. Latts, COO, Heaven Hill Brands. “I know the Commonwealth will benefit from her experience and expertise.”

Attached to the Education and Workforce Development Cabinet, the new KWIB will ensure the state’s compliance with the federal Workforce Innovation and Opportunity Act of 2014 (WIOA), the first legislative reform of the public workforce system in more than 15 years. WIOA reauthorizes the Workforce Investment Act of 1998. “The quality of our workforce is the key factor that will dictate Kentucky’s ability to attract the jobs of the future and ensure Kentucky’s prosperity,” said Gov. Beshear. “That’s why I’m directing the new board to initiate and oversee critical strategies that will link workforce policies, education and training programs, and funding with the economic development needs of the Commonwealth and its regions in mind.”

An alumnae of Western Kentucky University who also studied at Bellarmine University, Morris is certified as a Senior Professional in Human Resources (SPHR) from the Human Resources Certification Institute.

Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons, Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila; Cinerator Hot Cinnamon Flavored Whiskey and Rittenhouse Rye Whisky.

Officially Amazing – The Glenrothes sets world record Burns Supper

Lord Provost Sadie Docherty hosted a record-breaking Burns Supper this year at the city’s Thistle Hotel on Friday 23 January.

Ardbeg Distillery welcomes His Royal Highness, Prince Charles, The Duke of Rothesay

Advancements by John Dewar & Sons Reflect Sound Environmental Practices

DEWAR’S® Blended Scotch whisky was sustainable before sustainability was cool

Hamilton, Bermuda, June 23, 2015 – A stunning Scottish landscape, hard work and steady environmental innovation encompass the sustainable success of John Dewar & Sons Ltd., one of the most respected names in the world of Scotch whisky and part of the Bacardi group of companies. Premium DEWAR’S® Blended Scotch whisky – affectionately known as True Scotch – was sustainable before sustainability was considered cool.

“Our distilleries were set in areas of tremendous natural beauty and environmentally sensitive areas before the word sustainable was being used,” says Stephanie Macleod, DEWAR’S Master Blender, referring to the establishment of DEWAR’S in 1846.

“Whether we are using barley or water in the making of our whiskies, the natural environment is crucial to us,” says Iain Lochhead, Operations Director for John Dewar & Sons Ltd. “Our goal is to leave our surroundings in same condition we find them.”

John Dewar & Sons is an industry leader, advancing more than half-a-century’s worth of spirited, sustainability practices. Across its distillation and production facilities there are: robust recycling efforts, state-of-the-art blending centers, sophisticated water filtration, fuel-efficient transportation and landscaping that enhance the natural habitat.

DEWAR’S® WHITE LABEL® bottles now are lighter weight – by 25 grams per bottle – and easier to ship. A new biomass boiler at the Aberfeldy Distillery is expected to deliver a phenomenal 90 percent reduction in the brand’s carbon footprint at that site. That brings the total expected drop in greenhouse gas emissions at all five John Dewar & Sons distilleries in Scotland from 20 to 34 percent in just the past eight years. And, whisky by-products from the John Dewar & Sons distilleries generate energy for local residents and provide feed for livestock through an industry consortium facility that produces energy called Combination of Rothes Distillers (CoRDe). These achievements bring credibility and recognition to the world’s most awarded blended Scotch whisky.

“We are still one of a very few companies in the distilling industry accredited by the Carbon Trust Standard,” adds Lochhead. “We are not just patting ourselves on the back; rather we are proud to have approval from a widely respected external body.” The Carbon Trust Standard rating reflects the move to a sustainable, low carbon economy and recognizes companies for efficient energy use, greenhouse gas emissions, water and waste management.

“Scotland is a small country of just five million people – and Scotch whisky is at the heart of our economy,” explains David Williamson, Public Affairs & Communications Director for the Scotch Whisky Association. “The industry supports 35,000 jobs. We want to take this industry forward, invest and grow – while ensuring we protect that natural, pristine environment to support Scotch whisky for many years to come.”

These sustainability innovations are part of a broad scope of sustainability initiatives for John Dewar & Sons, producers of DEWAR’S Blended Scotch whisky, WILLIAM LAWSON’S® Blended Scotch whisky and the single malt brands of ABERFELDY®, AULTMORE®, CRAIGELLACHIE®, THE DEVERON® and ROYAL BRACKLA®.

As part of the Bacardi group of companies, John Dewar & Sons honors the spirit of sustainability with these benchmarks at its five malt distilleries:

• 34 percent reduction in greenhouse gas emissions since 2006
• 46 percent reduction in water use since 2009
• 30 percent reduction of waste to landfill since 2010

Since 2006, when Bacardi began tracking its global impact on the environment, it has reduced nonrenewable energy use by nearly 28 percent and decreased its greenhouse gas emissions from production by more than 28 percent. Building on current programs and efficiencies that reduce its environmental impacts, the Bacardi Limited “Good Spirited” sustainability program sets specific goals in three areas to help reach its vision of a net zero impact:

1. Responsible Sourcing: Bacardi strives to obtain all raw materials and packaging from sustainably sourced, renewable or recycled materials while maintaining or enhancing the economic status of growers and suppliers. By 2017, the goal is to obtain 40 percent of the sugarcane-derived products used to make its rum from certified, sustainable sources – and 100 percent by 2022. This pledge from Bacardi is an industry first.
2. Global Packaging: Bacardi commits to use eco-design to craft sustainability into its brand packaging and point-of-sale materials. By 2017, Bacardi plans to reduce the weight of its packaging by 10 percent and achieve 15 percent by 2022.
3. Operational Efficiencies: Bacardi continues to focus on reducing water use and greenhouse gas (GHG) emissions with a 2017 goal to cut water use by 55 percent and GHG emissions by 50 percent. In addition, Bacardi aims to eliminate landfill waste at all of its production sites by 2022.

To learn more about Bacardi Limited and its “Good Spirited: Building a Sustainable Future” environmental initiative for sourcing, packaging and operational efficiencies across the entire Bacardi family of premium spirits and wine brands, visit http://www.bacardilimited.com/good-spirited.

About John Dewar & Sons Ltd.
John Dewar & Sons Ltd. employs 300 people at seven locations throughout Scotland. The Company currently operates whisky distilleries in Aberfeldy, Macduff, Aultmore, Craigellachie and Nairn with ageing, blending, bottling and packaging facilities in Glasgow and additional maturation facilities in Poniel in Central Scotland.

DEWAR’S Blended Scotch whisky, the world’s most-awarded blended Scotch; WILLIAM LAWSON’S® Blended Scotch whisky, the world’s second fastest growing Scotch; and the single malt brands of ABERFELDY®, AULTMORE®, CRAIGELLACHIE®, THE DEVERON® and ROYAL BRACKLA® are part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.

About Bacardi Limited
Bacardi Limited, the largest privately held spirits company in the world, produces and markets internationally recognized spirits and wines. The Bacardi brand portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Blended Scotch whisky, ERISTOFF® vodka, and ST-GERMAIN® elderflower liqueur. Founded 153 years ago in Santiago de Cuba on February 4, 1862, family-owned Bacardi manufactures its brands at 29 facilities and sells in more than 160 countries. http://www.bacardilimited.com/

British Polo Day GB

Author: Jennifer Stevenson

British Polo Day Great Britain took place on Saturday 20 June 2015 at The River Field, Black Bears, Henley-on-Thames – with Royal Salute among its sponsors.

In celebration of the Dual Year of Mexico and the UK, the event marked the ties between the two countries while raising almost £150,000 for charity. VIP guests included host Urs Schwarzenbach, HH Maharaja Sawai Padmanabh, The Marquess of Blandford, Viscount Melville, The Duke of Argyll, Lady Violet and Alice Manners, Ron Wahid, Nikki Mehta, Sir Jackie Stewart and Stephanie Powers.

At the Royal Salute ‘Neolithic’ bar designed by British architect Sally Mackareth – handcrafted out of 8,000 year old petrified oak – guests were treated to an aperitif. Guests then sat down to an exclusive three-course lunch created by InterContinental London Park Lane Chef, Theo Randall.

Torquhil Campbell, The Duke of Argyll drew lunch to a close, with guests standing on their seats for a traditional Quaich experience with Royal Salute 21 Year Old whisky – a fitting way to toast the noble sport of polo and kick-off the eagerly-anticipated Live Auction.

As part of an ongoing commitment to philanthropy – which has so far raised an impressive US$1.5 million – a half hour of bidding raised over £144,000 for the Born Free Foundation, Head Injury Through Sport (HITS), the Brooke, The Eve Branson Foundation, NSPCC and – fittingly – Mexican charity Doña en Vida.

The opening game was one of Brompton Bicycle Polo, in which the InterContinental London Park Lane Rest of World team clinched a well-deserved 3–1 victory. The afternoon’s polo saw the Qatar Airways British Exiles took on the Royal Salute Commonwealth team in the opening Hackett Cronan Cup. These two very closely-matched teams – at 13 goals – battled hard. The Royal Salute Commonwealth team’s Tom Hunt and Simon Keyte left the Qatar Airways British Exiles adrift by 3-1, however a subsequent three goals resulted in a 5-5 draw.

Next the RJI Capital British Schools team took to the pitch against the Mexico Polo Team – kind hosts of British Polo Day Mexico. Undeterred by the thunderstorm overhead, the Mexico Team drew first blood with Diego Solorozano scoring a penalty from the 40 yard spot, and they remained in the lead, eventually triumphing with a 3 – 2 victory.

The official British Polo Day Great Britain Prizegiving marked the end of a great day’s polo. The crowd gathered to see Urs Schwarzenbach jointly present the Royal Salute Commonwealth and Qatar Airways British Exiles teams with the Hackett Cronan Cup. Joined by Ron Wahid, the two then presented the visiting Mexico team with the Land Rover River Field Plate. The Royal Salute ‘Most Valuable Player’ was presented to JJ de Alba.

Commenting on British Polo Day Great Britain Ed Olver, CEO of British Polo Day said: “We were delighted to return once again to Black Bears – by kind permission of the Schwarzenbach family – for the home leg of British Polo Day’s Global Series. With 2015 being the Dual Year of Mexico and the UK, it was with great pleasure that we hosted British Polo Day Mexico hosts and great friends the de Alba family – who head home across ‘the pond’ victorious in their efforts.”

THE JAMESON WORKS x GALVIN BROTHERS WHISKEY DEN OPENS TODAY 

Jameson transforms London’s Reverend JW Simpson bar into a whiskey drinking den with furniture that enhances the drinking experience designed by Galvin Brothers.

Enjoy a unique whiskey drinking experience with bespoke furniture that you can buy and exclusive cocktails including a ‘Galvanised Jameson.’

Visit The Jameson Works x Galvin Brothers Whiskey Den at the Reverend JW Simpson, 32 Goodge Street, London, W1T 2QJ; open from today (July 2nd) until mid-August 2015, Monday – Saturday 5PM – 11:30PM.

London, 2 July 2015 – Today, The Jameson Works launches its latest venture, working with Yorkshire-based contemporary furniture makers, Galvin Brothers, to turn part of a London bar into the ideal whiskey drinking den.

Open from today until mid-August, The Reverend JW Simpson bar is the home of The Jameson Works x Galvin Brothers Whiskey Den where the public can experience, unique cocktails and even purchase the bespoke furniture they are sitting on, named The Whiskey Drinking Collection [available to buy from 2 July 2015 at www.galvinbrothers.co.uk/pages/jameson].

Made up of Matthew Galvin (designer) and Andrew Galvin (joiner) the brothers came together just over two years ago after building on their father’s 61 years of joinery and cabinet making experience. Working to the brief of Form & Function, Galvin Brothers have created a collection, which sees them working beyond their traditional skillset of furniture making. Inspired by how Jameson makes its whiskey, and by looking carefully at the way in which people consume it, they have created a space that is designed to enhance the drinking experience.

The Whiskey Den provokes different ways for drinks to be served with a range of furniture with different functions – some merely for seating, some for the presentation of cocktails and others to create a social enclose and convivial space. Copper pots are also an integral part of the distillation process of Jameson and have inspired part of the design through beautiful copper vessels and ice buckets.

The Whiskey Drinking Collection furniture range that features in the den are individually handcrafted and made from solid sustainable European Oak. The range can be purchased online with prices starting at the lower end for hand spun copper vessels to higher priced pieces such as the Drinker’s End Table, which stores everything you need to make the perfect whiskey cocktail.

The Reverend JW Simpson bar also responded to the brief of Form & Function with an exclusive Jameson cocktail to be purchased in the bar called Galvanised Jameson, made up of tea syrup, lemon juice, elderflower and Jameson, garnished with a lemon balm leaf and a charged siphon serve.

Matthew Galvin, designer at Galvin Brothers commented: “After our visit to the Jameson distillery, we wanted to create a space that reflected the true quality, craft and passion that is put into the whiskey making process. It made sense for us to use copper and wood, which are key materials involved in the Jameson distillery process but to also create a distinct, intimate, sociable and functional space for whiskey to be enjoyed in.

“The brief of Form and Function really echoes our principals of designing furniture that looks good but also has a purpose – the ‘how’ of the furniture is just as important as the why.

“Whether it’s an after work drink with mates or a date, we hope that everyone enjoys the space and people even have the chance to bring a little bit of the drinking experience into their own home, with a limited edition of the furniture range on sale from today.”

The collaboration is part of The Jameson Works series which recognises and shares the stories behind real ‘modern makers,’ who are prepared to innovate and challenge their skillsets, and who are passionate about telling the story of the process along the way. The Jameson Works is not just about what you make but how you make it, and aims to spread the knowledge of how great craftsmen work today.

Head to thejamesonworks.com to find out more and see the Galvin Brothers’ journey from brief to production or join the conversation @Jameson_UK #thejamesonworks