Archive | July, 2012

Congrats to Stephon Scott!!!

16 Jul

Stephon Scott is the regional winner for Latin America and the Caribbean of the Diageo Global World Class Bartending competition that was held in Brazil this past week.

Scott, a Trinidadian bartender who survived several local rounds to win the trip to the finals in Rio de Janeiro, held his own among the competitors from around the world. He made it all the way to the finals, which Tim Philips, 28, from Hemmesphere, World Class Australia, won.

Look out for our interview soon with Stephon.

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Bastille Day in the Caribbean

16 Jul

Naughty Grape, the retail outlet of beverage distributor AS Bryden in Trinidad and Tobago, held a Bastille Day celebration on Saturday night called Take Me to Paris.

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Guzzle was there of course to partake in the event which featured French food: croissants, an assortment of cheeses with grapes and olives, salmon wraps and delectable desserts such as the Grand Marnier mousse, the St Germain Baba au Rhum and a to die for chocolate cake called Gozio Pave du Roy, catered from local French restaurant Peche Patisserie.

No French celebration would be complete without wines and other premium French beverages, of which there were plenty.

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Our favourite was actually a non-alcholic cocktail made with Perrier sparkling water and fresh fruit.

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Apart from drinking and eating, patrons were also treated to makeovers from L’oreal Paris and the store was actually open for persons to buy their favourite drinks. All French beverages were specially discounted for the event.

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World’s most expensive rum available soon in Trinidad

16 Jul

To celebrate the 50th anniversary of Independence of Trinidad and Tobago, Angostura has created the world’s most expensive blend of rum, Legacy by Angostura. One bottle of the luxury blend will be auctioned for charity on August 4th in Port of Spain. With only 20 500ml bespoke decanters available worldwide, the bottle is valued at EUR 20,000.

Like all exceptional blends of spirits, the production of this rum involves just as much art as science and has been a labour of love for the Angostura Master Blenders who have 50 years experience between them. The project has taken six years of meticulous work with seven of the brand’s most rare and precious rums making the final recipe.

The youngest rum is 17 years old and all of the rums in the blend have been aged in once used 200 litre American Oak Bourbon casks on site at Angostura’s distillery in Laventille.

Robert Wong, CEO of Angostura said, “Complex, smooth and aromatic, “Legacy by Angostura” is the ultimate expression of Angostura rum. We set out to create the greatest sipping rum ever produced and we believe we have achieved something that is both unique and unequalled. Once these 20 bottles have been sold, no more of this liquid will be available, so it’s a truly unique opportunity for a few select individuals.”

With the average drink setting you back EUR$1400, Legacy by Angostura is guaranteed to be the greatest sipping rum ever produced and the ultimate celebratory tipple of Trinidad’s culture and Independence.

Not only is the rum of the highest standard in the world, the decanter, stopper and presentation box are also unique collectors’ items. Angostura has engaged Asprey of London, jeweller to the Prince of Wales, to develop the twenty limited edition decanters, which each took over 56 hours to complete using ten different master craftsman.

The auction will be held on August 4th at 9 pm during Angostura’s gala dinner and dance at the Hyatt Regency Port of Spain. Attendance is by invitation only and a donation of TT$1000 is required to secure a place. Interested bidders can contact Giselle Laronde-West at 623-1841 ext. 246 for more information.

 

T&T High Commissioner opens distillery visitor centre in Scotland

16 Jul

Garvin Nicholas, the High Commissioner of the Republic of Trinidad and Tobago, opened a new visitor centre on June 15

Imageat an historic distillery in Doune, Scotland. Deanston

Distillery – a single malt producer, is operated by Burn Stewart Distillers, which is part-owned by Angostura Limited. In recognition of the importance of its ties with Trinidad and Tobago, the High Commissioner was asked to open the Centre.

Located on the banks of the river Teith, near Stirling, Deanston Distillery and Visitor Centre offer a unique insight into Scotland’s industrial past and traditional whisky production. It is expected to attract 15,000 visitors a year and contribute to whisky tourism, an industry generating an estimated £30 million for the Scottish tourism economy.

Established in 1966, Deanston Distillery, which produces the hand-crafted Deanston Highland Single Malt Scotch Whisky, is the only distillery in Scotland to be self-sufficient in electricity with power generated by the on-site hydro-energy facility. In 2000, the Distillery was also one of the first in Scotland to start producing organic whisky.

The impressive 18th century former cotton mill which the distillery occupies, also boasts a number of nationally important innovations which are interpreted and brought to life within the new visitor centre. Deanston was also the first major industrial concern to produce its own currency for trade in the distillery and local village. It is also said that the majority of sheets and toweling used on the maiden voyage of the Queen Elizabeth were produced at Deanston.

On performing the opening, The High Commissioner said: “I am pleased to be able to officially open the Visitor Centre in the Deanston Distillery. Scotland is such a lovely place and I have thoroughly enjoyed learning about the whisky distilling process. This building is rich in history, and has links with Scotland’s strong industrial and engineering past. It is very satisfying to know that Trinidad and Tobago is improving its commercial ties with this historic community.”

Andrew Mitchell, Chairman of Burn Stewart Distillers, speaking at the opening explained the significance of the new Visitor Centre to whisky, tourism and heritage: “Most single malts tend to have an interesting provenance story. They’re part of their own society with their own personalities but Deanston enjoys an enormous wealth of personality.

“The creation of the Visitor Centre here at Deanston has been a vision of the company for some 22 years because the distillery and the former cotton mill tell such a riveting and important story about the handcrafted production of whisky, the heritage of this stunning building and its place within the community and Scottish history.

“From the unique open air mash tun and vaulted maturation warehouse to the solid granite staircase, visitors will feel a real sense of the tradition, the sense of community, the hand-crafted whisky process and the proud self-sufficiency of the distillery here.”

Wine appreciation course at TTHTI

7 Jul

The Trinidad and Tobago Hospitality Training Institute (TTHTI) is running a series of short courses, among them a course in Wine Appreciation.

In this course you can learn the following:

  • Wine discovery and history
  • The growing and harvesting of wine grapes
  • Introduction to champagne
  • Storing and reading of wines
  • Wine and food
  • White wine tasting
  • Red wine tasting
  • French wines

Visit the website for more information. There is also a short course in bar management that you might want to check out.

Paramin home made wine

7 Jul

Passed through the monthly upmarket event at the Woodbrook Youth Facility in Woodbrook, Port of Spain. It was my first time going and I was pleasantly pleased to see so many cottage industry operators peddling their crafts and gourmet food. One of them that caught my attention was a little booth with home made wine. Now, in Trinidad and Tobago, home made wine is a big thing at Christmas. People ferment local fruits to make varieties of wine that you really can’t buy at a liquor retailer.

That was actually the origin of the Paramin Home Made wine that caught my eye. Joanna Romany, one of the women at the booth, said her mom, Veronica, used to just make wine for the yuletide season but she has decided to help her market her concoctions more. The wines were nicely bottled with clean, clear labels heralding the area they came from. Paramin is a community in the Northern Range known for its seasonings.

Paramin Home Made wines are made with a variety of fruits, some local: sorrel, jamoon, grapefruit, five finger etc.

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I got a sample of the sorrel,which was sweet but tangy and definitely heady.

The women don’t have a website or Facebook page but if your’re interested you can call them at (1) 686 629-3582; 738-3024; 341-4394, 302-1114; 7167528.

How much do you love Vodka?

6 Jul

Have you ever wondered about the differences between various brands of vodka? One vodka lover did and he even went all the way to Amsterdam to find out in Metro Magazine. Good read.