Kingfisher launches a new age malt-based, flavoured alcoholic beverage and we are in love with it. Complementing the energetic and expressive youth of today, Kingfisher Buzz truly brings together the crazy mix of emotions and activities that life is.
The Buzz comes in a colourful and trendy packaging that makes it apt for party goers. Its sleek embossed bottles with a easy to open pull cap makes it a perfect go-to drink. It has less than 5% alcohol content and is a perfect alternative to beer.
It comes in 2 exciting flavours: Berry and Lychee. The two thoughtfully created flavours have a unique mass appeal, which can stir any party and create the Buzz that they stand for. They are available in Delhi for INR 95.
We all agree that Old Monk is our favourite because it keeps us warm in the winter, it’s cheap, makes the yummiest of drinks, and can be added even to dessert! But, what really goes into this wonder drink? The lovely folks over at Eat Treat tell us.
History of Rum
Rum has always been sourced from Sugarcane molasses. The clear distillate is then aged in Oak barrels to create the prized dark rum. The probable origins of the drink arise from South Asia. A sugarcane based fermented drink has been long produced in India, China and even Malaysia where it was known was Brum.
The actual production of rum started in the Caribbean colonies where the slaves used the molasses left over from the sugar industry. The rum was later popularised initially by the pirates operating out of the Caribbean and later by the English Navy. The drink spread all over the world under the shining light of the empire and today we pay homage to one of India’s iconic dark times, The Old Monk.
How the Old Monk came into being
The Old Monk was introduced in the 60’s by Mohan Meakin Pvt. Ltd. It started off as a competing to the Hercules rum later eclipsing it as India’s most loved drink. Today, the Old Monk is manufactured in Mohan Nagar, Ghaziabad, Uttar Pradesh. The area still holds a sweet smell in the air due to the molasses. Why I prefer Old Monk as a base for my cocktails is its sweet taste along with a fiery warmness it infuses into you. The versatility of the drink is unparalleled. The Old Monk switches easily from being a Indian drink with some spices to an contemporary drink from the West.
Rum is made of byproducts of sugarcane, like molasses, and is even made of sugarcane juice by fermentation and distillation. It is then put in oak barrels (with charred) to age–which gives it that smokey flavour and fragrance that we all love. There is no particular type of sugarcane that is used to make rum, but it depends on the place and laws in the area where it is grown and where the distillation takes place.
Before distillation comes fermentation. Yeast and water are added to the molasses or sugarcane juice to start this process. Many distilleries add specially cultured yeast to control production time and the taste, while others use wild yeast at this time.
Since it is a dark rum, Old monk contains about 48.2% alcohol by volume (ABV). Which means, that in every 100ml of rum, 48.2% is purely sugar that has been converted into alcohol.
Flavour & Colour
Old Monk has a distinct vanilla flavour and fragrance. Any kind of flavouring is generally added during the fermentation process to control how it tastes in the end.
Since Old Monk is a dark rum, is aged in heavy, charred casks or barrels made of wood that comes from oak trees. Ageing in these vessels not only gives rum it’s mouth feel, but also a certain smoky character, and more importantly, it’s colour. So white rum is aged in stainless steel vats, while dark rum like Old Monk is aged in oak barrels. This is true for all other types of alcoholic drinks as well.
You can read more about Old Monk here.
India is a nation of whiskey drinkers and we have got a fondness for that glass along with soda and a plate of chicken tikkas. But slowly, a wind of change is coming over as Indians are beginning to enjoy their dram more and more. The initiation of every Indian male with whiskey is probably during their college days or the last days of bachelorhood. Just like my brothers, my whiskey drinking days started off without enjoying the drink. But as I matured, my taste changed and I started to enjoy my tipple. One of the whiskies that essentially helped with this transformation was Jack Daniels with its complex array of flavours and taste. So, here is a newbie guide to start enjoying whiskey responsibly the moment your age crosses 25.
What is Whiskey?
Whiskey is basically made of 3 ingredients. Sugar, distilled water and yeast. Born in Scotland, the land of bagpipes and men wearing kilts, it gained popularity when crops of Europe got destroyed leading to an absence of wine and rum. It moved to the Americas during the colonization period and became immensely popular. Due to an abundance of good quality corn in the Midwest of America, it became the primary source of sugar for the whiskey instead of the malted barley. The liquid produced from fermentation of the mash from the malted barley is essentially clear in origin. So, all that colour and taste comes from the barrels they mature in. Jack Daniels is one of the oldest of American whiskeys and the only major distiller in the world, which still produces its own barrels. This year, they are celebrating 150 years of their distillery in Lynchburg.
What is maturation?
Maturation is the process of giving the whiskey its characteristic taste and colour after spending a certain amount of time in oak barrels. One of the most characteristics of American whiskey is that it uses new oak barrels which are then shipped across the Atlantic for maturation of Scotch, wine and rum. With the high temperatures in America, the whiskey matures much faster thus giving it rich flavours within 4-6 years instead of a minimum of 10 years required for a Scotch
What is the difference between Bourbon and a Tennessee whiskey?
Now, there are some exact specifications for a whiskey to be called Bourbon or more specifically a Tennessee Whiskey. Bourbon is made with at least 51% corn and is matured in new oak barrels while Tennessee whiskey additionally requires Tennessee origin and maple charcoal filtering. The 150 years of Jack Daniel’s has seen it evolve into a plethora of flavours which take the taste profile even a bit further.
How to appreciate a whiskey?
There are some rules that will give you an exemplary tasting experience.
- Do not taste your whiskey in a flat bottom glass. Try to use a snifter or a champagne flute to give you the perfect olfactory experience.
- Do not use a plethora of soda or ice to consume your whiskey. It totally changes the taste of the whiskey.
- Colour: See the liquid against the light to fall in love with the beautiful golden colour. It may vary and that is what starts off your experience.
- Sniff: Swirl the whiskey around in your glass and sniff. You will get the stiff smell of the alcohol but there will be some smells that you may notice of some fruits and spices. You will find notes of spice and nuts in the Jack Daniel’s.
- Sip: Sip a small amount of the dram and let the flavours hit you. You will notice some sweetness and some spice. It is full bodied along with some well-balanced notes of fruitiness and soft smokiness
- Swirl: Swirl the liquid around on your palate so that it can coat all your taste buds. You might notice some butteriness along with notes of vanilla. It is characteristic of the oak barrels. Draw in some air with pursed lips to find if it can find a few more characteristics.
- Finish: You can now swallow it and understand whether the flavours stay for long or not. The Jack Daniel’s ends with notes of sweetness and oak.
- You can add a few drops of water to open it up for some new flavours. But remember, just a few drops.
Why Jack Daniel’s?
They say that when you drink Jack Daniel’s, you don’t only taste the whiskey. You taste the clear iron free water from the caves of Lynchburg along with the hard work of the men and women who have toiled for 150 years. And to celebrate all the stories they’ve created over the past 150 years, they’re collecting a few. To see what it’s all about, check out india.jdbarrelhunt.com now!
Do let us know about your favorite whiskey and we will review it on the blog. Do comment below to let us know about your experience with the Jack Daniel’s No. 7 whiskey
We at Salt and Sandals and Jack Daniel’s implore you to drink responsibly above the age of 25. The pictures are copyrighted property of Jack Daniel’s and have been used for promotional purposes to celebrate 150 years of Jack Daniel’s.
Disclaimer: This is a sponsored article by Jack Daniel’s Tennessee Whiskey.
Jack Daniel’s promotes Responsible Drinking.
The images used above are exclusive property of Jack Daniel’s.
The rich amber interiors of ‘Wildfire’ at Crowne Plaza welcomed our team to the warmth of native style Brazillian food coupled with fine Indian wines by Grover Zampa recently. The deliciously cooked meat and vegetables were served to us right off the spears that urged us to wander into the wilderness of Brazil. Just then the classic wines from the Grover Vineyards sparkling in front of us brought us back, only to make us wander in a different direction altogether. Believe it or not, each one of us loved the boomerang that evening.
The Chef’s menu designed exclusively for the Food and Wine night.
Yes, the chef undeniably had planned to kill us with the food that night! We were served crispy cheese stuffed appetizers, with which we were served the Sauvignon Blanc from the art collection of Grover Zampa. A rich creamy mushroom soup followed. What followed thereafter blew our minds off and left us relishing every single dish to the last morsel.
Camarao: delectable tiger prawn marinated with Grover Sauvignon Blanc, garlic and mustard. Sauvignon Blanc has a lingering taste of grapefruit, pineapple, guava and herbs. It pairs very well with seafood, fresh cheese and white meat and did a fantastic job with the Camarao that night.
Salmon: Served fresh and hot off the spear, the tender Salmon came with lime, chilli, garlic and paprika. Best enjoyed with the Sauvignon Blanc.
Linguica: German pork sausage grilled to perfection and served with a very special wine from the grover Vineyards – Vijay Amritraj Reserve, Viognier, a white wine that has been labelled after the famous former International tennis player from India. A rich and powerful wine with long persistence that finishes on a fruity note! This wine goes well with seafood, tarts and fruit desserts.
The Reserve collection also includes a red wine, which was also lined up for us to try. The Reserve collection was launched at a celebrity-packed Wimbledon themed party at St James’ Court, a Taj Hotel in London, during the Wimbledon fortnight in July 2014.
Coxa De Frango: Chicken legs marinated with beer and spiked with Chef Rio’s special seasoning mix. Sipped along was the Vijay Amritraj Reserve, Viognier.
Peito De Pato: French duck sprinkled with rock salt, orange and tobacco, paired with Vijay Amritraj Reserve, Viognier as well as Cabarnet Shiraz. Now this wine brings in a beautiful twist. It is a blend of Cabernet Sauvignon-Shiraz and Viognier. It has a youtful purple hue at the surface. A mystery of fruity and spicy flavour. This wine is matured in French oak barrels for 12 months before it reaches our palettes. Goes well with medium spicy Asian cuisine, Indian Kebabs, good cuts of red meat, game, fowl and strong cheeses.
Fraldinha: Tenderloin marinated with Gover La Reserve Cabernet – Shiraz and seasoned to perfection. Best paired with the Gover La Reserve Cabernet – Shiraz.
For desserts, we tried two of the Chef’s favourites:
Honey Glazed Pineapple with Cinnamon: Served off the spear, the pineapple had a beautiful honeycomb pattern, coated with honey and grilled. The smoky falvour gave the sweet ripe pineapple the perfect Brazillian edge.
Vanilla-Chocolate Bon Bons: The bon bons are chocolate lollipops with long sticks and arrive inside an igloo. Pulling each bon bon out of the beautiful igloo is a lovely experience, until you bite into it to realise that it was only half of the adventure! We couldn’t stop at one each. We bet the chef had anticipated that much earlier and so many bon bons weren’t just put in to look pretty!
The journey through the Grover Vineyards.
The art of wine making has been long in the veins of the Grover family. The late 70s saw the birth of Grover Vineyards by Kanwal Grover, supported by International expertise and guidance to introduce best practices from across the globe. Kanwal’s daughter has been spearheading the Grover Zampa brand for the last four years taking the Indian wines produced out of Bangalore and Nashik to the world and bringing the world’s best technologies and knowhow to the vineyards to give the wines a global edge. Grover Zampa encourages wine tourism, so the next time you are looking to pack your bags for a quick weekend break, get your wine-thirsty soul to the Grover vineyards to experience the proudly Indian wines.
Global brand ambassador Samuel J Simmons of The Balvenie hosted an exclusive tasting evening at the prestigious Bikaner House at New Delhi. This unique evening brought to life the five rare crafts of The Balvenie through five installations that resonated the centuries old craftsmanship at the heart of The Balvenie, the most handcrafted single malt in the world – own home grown barley, malting floor, coppersmith, coopers and The Malt Master-David Stewart
The Balvenie defined by a rich, honeyed sweetness, is one of Scotland’s few family owned Speyside distilleries, and one of Scotland’s last truly handcrafted malt whiskies. Nowhere else will you find a distillery that still grows its own barley, malts it on traditional floor malting and has its own cooperage, its own coppersmith, and the longest-serving Malt Master in the Scotch whisky industry, David Stewart.
Why The Balvenie 14yr old?
The Balvenie 14yr is a whisky to behold. After being matured in American oak barrels for 14 years, they are brought out. They are then transferred to casks which have been laced with Caribbean rum. The whiskey then stays in these barrels for another four to six months before maturing out into the final product. The rum adds a lot of tropical fruit flavours on the nose and the palate. There is a beautiful honey and vanilla sweetness on the palate. The whiskey ends off in quite a spectacular fashion with spicy notes.
Let us know your experience.