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Introducing the Cuvee 5.150 — the Spirit of Living Tradition
NEW YORK, March 12, 2013 /PRNewswire/ — In honor of five generations of cognac blending mastery and 150 years of artistic craftsmanship, CAMUS (pronunciation: “Kah-moo”), the last independent, family-owned Cognac house and fifth largest worldwide, is proud to announce the release of an historic cognac, the Cuvee 5.150 from the CAMUS “Masterpiece Collection.” This truly unique and exceptional cognac is a perfect union of distinguished and rare eaux-de-vie. A homage to heritage and innovation, the Cuvee 5.150 is available in a limited edition, numbered, Baccarat crystal decanter with a suggested retail price of $13,500.
The Cuvee 5.150 will be available nationwide this Spring and comes complete with the “Ultimate Sample”–100mls of the liquid, taken by the cellar master just before the decanters were filled in the presence of a baliff, as mandated by French law. The alcohol/volume is 45.5%. The offering comes in a stunning, black lacquer, wooden case designed with brushed steel plaque and individually numbered.
Since its founding in 1863, the House of CAMUS has perfected unparalleled know-how and quality that has been handed down from father to son over five generations. This new majestic blend is the culmination of the mission Cyril CAMUS, President and General Manager of CAMUS, set for himself: to discover the very rarest eaux-de-vie and offer it to connoisseurs. “When you taste an exceptional cognac, you are left with a lasting memory, and this is precisely what we were thinking of when we blended the Cuvee 5.150,” says Cyril CAMUS. “In our 150(th) year, we wanted to be respectful of our past while resolutely looking towards our future. The Cuvee 5.150 is a tribute to how each generation has built on the skills of the previous one and breathed new life into enduring traditions.”
Living Tradition: The Cuvee 5.150
Like an unforgettable, heady perfume, the nose of this extraordinary cognac exudes a subtle aroma of vanilla, enhanced by green wood and spice and evolves towards more exotic notes before ending with hints of candied lemon and rancio. To the palate, the Cuvee 5.150 asserts its liveliness, and gains momentum with vanilla notes that become gradually creamier and milkier; ripe fruit, especially apricot and pear are gradually revealed and alternate with exotic fruit (mango, passion fruit) and a light touch of sweet almond. At the finish, which is long and soft, the palate is left with a memory of dried fruits whereby the rancio develops into a fruity, delicately oaked taste.The Cuvee 5.150 is an honest, open invitation to pleasure, and simple to appreciate in terms of both its composition and its age and should be enjoyed neat.
The Chapters
The Cuvee 5.150 is a journey through time and artistic excellence culminating in a cognac that exemplifies the family quest for perfection to the eye, nose and palate. This exceptional cognac has earned its name from the refined blend of five extraordinary cognacs – representative of each generation that has contributed to the CAMUS story – and aged for a total of 150 years.
Jean-Baptiste CAMUS (1835-1901) is “the Builder” with an independent spirit. His temperament is embodied in an eau-de-vie from the Bons Bois growth. Chosen for its nimble structure this 37-year old cognac is potent and sturdy.
Bringing an air of adventure and discovery, Gaston CAMUS (1865 – 1945) first initiated selling his cognacs in glass bottles and became the
official supplier to the Imperial Court of Russia. Homage to this era is
paid by a 22-year old Fins Bois with a smooth and keen character. Ushering in a time of expansion, the CAMUS name is carried beyond all barriers, under the leadership of the Michel CAMUS (1911 – 1985). The pleasant length and suppleness of a 37-year old Petite Champagne eau-de-vie pays tribute to his foresight.
With Jean-Paul CAMUS (1945 – ), the house solidified its reputation for exceptional cognac and acquired new vineyards within the Borderies growth – the birthplace of the CAMUS family. The body of this 22-year old Borderies eau-de-vie brings a sense of harmony to the Cuvee 5.150. Cyril CAMUS (1971 – ) is now setting new standards for superior quality thanks to his ancestors and his own personal drive. In honor of this
fifth chapter, the ultimate finesse of this 32-year old eau-de-vie from Grand Champagne is an obvious choice to bring an upward, distinct movement to the Cuvee 5.150 blend.
About CAMUS Wines & Spirits
The fifth largest cognac producer in the world, CAMUS is reaping the rewards of the innovative and strategic initiatives introduced in 2003 by its forward-thinking President, Cyril CAMUS – the fifth generation of the CAMUS family at the head of the brand.
Committed to create enjoyment through the “Finer Things in Life”, CAMUS sells distinctive, authentic and high-quality products in nearly every country in the world, including most international airports and on board many international airlines, with a network of over 200 duty-free partners, covering more than 4,000 shops worldwide.
In 2012, the CAMUS Group’s turnover reached 150 million Euros, an astonishing three-fold increase since 2009. Employing 500 people around the world, the House of CAMUS has subsidiaries in China and the United States as well as offices in Russia, Vietnam and Hong Kong.
Over the past 150 years, CAMUS has developed expertise, skills, relationships, and an extensive network of producers, importers and wholesalers enabling the group to reach clients worldwide. As a result, the group has successfully expanded its portfolio and has become the distributor and local retailer of a wide variety of acclaimed fine wines, champagnes and spirits such as Domaine Pinnacle, the world leader in ice apple wine, or the famous Calvados Berneroy apple brandy and recently Armagnacs with Chateau de Laubade. The company is also the worldwide Duty-Free exclusive distributor of Moutai Small Batch Blend – the most popular and most prestigious Chinese spirit.
A true ambassador of the French Art de Vivre, CAMUS is the only cognac brand to have launched retail stores China, offering its growing audience not just expert recommendations on fine wines and spirits but also tasting sessions with grand cru wines and the rarest cognacs. In 2010, the company opened the Maison CAMUS Lounge in Beijing, an exclusive private club where members can explore the superlative range of products represented by CAMUS, enjoy French gourmet cuisine and create their own bespoke cognacs under the guidance of a Master Blender.
CAMUS remains committed above all to its people, to the fairness of its partnerships, to servicing the brands it produces or represents, and to defending its values: respect, passion and ambition.
www.CAMUS.fr www.facebook.com/CAMUS.Cognac www.youtube.com/user/CAMUScognaccorner
Jason Littrell – JBird
Captain Obvious
1.3 oz. Dickel #8
Pinch kosher salt (or a pickle)
6 oz. 7-up
2 lime wedges squeezed in
Build in glass & serve in a Collins glass.
Glass: Collins
Maxwell Britten – Maison Premiere
Tennessee Valentine
1.25 oz. Dickel #8
.75 oz. Cochi Rose
.25 oz. Creme de Cacao
1 dash Lemon Bitters
Stir all ingredients. Strain in to a coupe.
Glass: Coupe
Garnish: Cherry
Giuseppe Gonzalez – Golden Cadillac
Frozen Mint “Shake”
1.3 oz. Dickel
.75 oz. Lime
1 oz. simple
Mint leaves.
1 Dash of angustura
Blend until texture is thick. Pour into baby coupes. Garnish with mint sprigs. Serve with Long straw.
Glass: Coupe
Garnish: Mint sprigs
Jeff Bell – PDT
Cascade Hollow Collins
1.25 oz. George Dickel 12
1 oz. Red Jacket Orchard Apple Cider
.5 oz. Fresh Lemon Juice
.5 oz. Pok Pok Honey Vinegar
Top with 1 oz. of Club Soda
Serve in a Collins glass with ice. Garnish with grated cinnamon.
Glass: Collins
Garnish: Grated Cinnamon
Stephanie Schneider – Huckleberry Bar
Dancin’ With My Darlin’
1 oz Dickel No. 12
.25 oz Emilio Lustau Esquadrilla Amontillado Sherry
.25 oz El Candado PX Sherry from Valdespino
.25 oz Amaro Cio Caro
Barspoon of Lazzaroni Amaretto
Pinch of sea salt
Stirred with donated lemon peel.garnished with discarded lemon peel.
Glass : Coupe
Julie Reiner – Clover Club
Tennessee Rose Punch
18 oz. lemon juice
6 oz. ginger syrup
12 ounces raspberry syrup
1 – 750ml bottle Dickel Rye
6 oz. Amaro Nonino
24 oz. Ruby Slipper tea (Serendipitea makes this)
18 oz club soda
Large block of ice
TJ Lynch – Mothers Ruin
The Classy Mother
1.25 oz. Dickel Rye
.50 oz. Gutierrez Colosia Oloroso Dry Sherry
.25 oz Pierre Ferrand Dry Curacao
2 dashes Regans orange bitters
2 dashes chocolate bitters
Stirred and served up
Flamed orange peel and luxardo cherry garnish
Elayne Duff – Diageo
Pearfectly Country
1.3 oz Rye
. 25 oz Clear creak Pear Brandy
.5 oz Cocci Amerciano
.5 oz Lemon Juice
.75 oz Simple
2 dash of absinthe
Glass: Coupe
Garnish: none
CHICAGO – February 19, 2013 – As of early February 2013, more than 1 million 750 ml,
six-bottle cases of RumChata Brand Rum Cream have been shipped since its introduction just three and a half years ago.
“The great taste of RumChata continued to grow in popularity over the holiday season, resulting in more than one million RumChata bottles being shipped in just the past three months,” said Tom Maas, RumChata Founder and Master Blender.
The sale of 6 million bottles of the award-winning brand has been achieved through a marketing strategy that continues to rely heavily on word of mouth. More than 15,000 people have downloaded the RumChata iPhone app. In November 2012, RumChatalaunched an Android version.
It was only a year ago that RumChata shipped the 1 millionth bottle.
“The loyalty and passion for this brand is tremendous,” added Maas. “As we attract new RumChata lovers, our loyal fans continue to be repeat customers and spread the wordwith their friends about the great taste of the product. As a result the groundswell for the brand keeps growing.”
RumChata’s average retail price for a 750ml bottle is $19.95. More about RumChata including food and drink recipes and where it is available can be found at www.rumchata.com and on the RumChata Facebook page.
Top Riesling enthusiasts gathered at Hearth Restaurant in the East Village of New York City for a private tasting of Chilean Riesling and other aromatic white wines. The tasting was the most extensive collection of Riesling and aromatic whites ever gathered in the U.S. It included 15 wines tasted in three flights and showcased Riesling, Gewurztraminer, Viognier, Muscat, and dry Pedro Ximenez.
Attendees included well-respected, international wine writer, Stuart Pigott, Bar Boulud’s
Beverage Director, Michael Madrigale, MS, and lead wine writer for StarChefs.com and
Sommelier for the Waverly Inn, Jeff Harding. Paul Grieco, founder of Summer of Riesling and co-owner of Hearth Restaurant, also tasted the wines.
Chile is most famously known for its production of red wines and, of the whites, Sauvignon
Blanc and Chardonnay. This tasting, however, offered attendees the chance to take a closer look at the range of wines produced in Chile and understand the progress being made in white wines.
“We are very pleased that we could gather and present these wines in this tasting to such an elite group of people,” said Lori Tieszen, Executive Director of Wines of Chile USA. “The wines were showing very well and demonstrate the diversity of wines Chile has to offer.“
Wines tasted included: Falernia Pedro Ximinez Riserva 2010, Cartagena Riesling 2009, Concha y Toro Terrunyo Riesling 2011, Meli Dry Riesling 2011, Cono Sur Reserva Especial Riesling 2012, Casa Marin Miramar Vineyard Riesling, De Martino Viejas Tinajas Muscat 2012, Bisquerrt La Joya Gewurztraminer 2012, Cartagena Gewurztraminer 2011, Cono Sur Reserva Especial Gewurztraminer 2011, Casa Marin Casona Vineyard Gewurztraminer, Bisquertt La Joya Viognier 2012, Nuevo Mundo Reserve Viognier 2011, Estampa Estate Viognier, and Anakena Ona White Blend 2011.
“These aromatic whites definitively showed just how far Chile has come in developing a diverse range of varieties available in the U.S. market. The balance, structure and bracing acidity of the Rieslings in particular reflect a combination of technical expertise and expression of terroir from one of the most important new world wine producing countries,” said Jeff Harding.
“Although these wines are a small segment of Chilean wine, they are growing in importance,” continued Tieszen, “the tasting helps to paint a more complete picture of the Chilean wine industry and we look forward to expanding the range of Chilean wines offered in the U.S. in the future.”
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About Wines of Chile
Wines of Chile is an organization committed to promoting the quality and image of Chilean wine throughout the world. It has offices in Santiago, London, and New York, as well as representatives in Canada, Ireland, and Denmark. WOC also works closely with ProChile to develop and offer promotional and educational programs in Asia, Latin America and Europe. Wines of Chile’s 95 member wineries belong to Vinos de Chile and represent 93% of Chile’s bottled wine exports.
Source: NY TimesBy ROBERT SIMONSONJan 23rd Around the neck of every bottle from the fledgling spirits outfit the 86 Co. – the gin, the vodka, the tequila, the rum – is a small glass ridge. To the untrained eye, it looks like a packaging flourish. It is not. The ridge is there to make it easier for a bartender to grab the bottle, upend it and pour. It was the suggestion of the Los Angeles mixologist Eric Alperin, one of many bartenders sounded out by Simon Ford, Dushan Zaric and Jason Kosmos before they and two other partners started the liquor line last year. The neck is not the only thing designed to please the men and women behind the bar. The mouth is slightly tapered so speed-pouring spouts don’t slip out when they begin to wear thin. The bottle has liter and ounce measurements on the side, so that once empty, it can be used for other juices and syrups. The spirits themselves were concocted to be affordable yet pass the quality test and be eminently mixable. (While developing the Caña Brava rum in Panama, Mr. Zaric got in the habit of making a daiquiri on the spot with each new sample that came off the still.) “It’s about creating the tools that make our lives better,” he said. By “our” he meant bartenders’ – Mr. Zaric, Mr. Kosmos and Mr. Ford all have backgrounds in bartending. The spirits industry has long marched to the voice of the consumer, but today, as the new cocktail culture turns mixologists into tastemakers, it is starting to heed the bartending elite. Mammoth liquor conglomerates like Bacardi and Pernod Ricard have even collaborated with barkeeps in creating new spirits. “Bartenders are reaching a level of influence that they had pre-Prohibition in how they’re introducing consumers to new and exciting cocktails,” said Giles R. Woodyer, the brand managing director for Bacardi USA. “They’re looking for spirits that add a dimension to the cocktails they create.” One of the top concerns of bartenders is that spirits mix well in cocktails; not all do. “Most people these days make a good spirit, but they make it for sipping,” Mr. Ford said. “They never consider how it’s being used. That was the key thing for us.” The big liquor companies were not always so receptive. Long before he helped start the 86 Co., Mr. Zaric said, companies sometimes invited him to offer feedback on spirits. “They were looking for our expertise and how bartenders will perceive it,” he recalled. “But at the end of the day, our recommendations were not taken seriously. They paid us lip service. The marketing agency already had a direction, and they hired you to verify it.” The last few years have brought a change. Mr. Ford, who used to work for Pernod Ricard, took particular inspiration from the company’s creation of Beefeater 24. Introduced in 2009, the gin is a rare line extension for the classic Beefeater brand. (Its botanicals include Chinese green tea and Japanese Sencha tea.) It was the brainchild of Beefeater’s master distiller, Desmond Payne, with some help from a small group of industry professionals, including Audrey Saunders, the mixologist and founder of Pegu Club in SoHo. “As a very big fan of Beefeater for many years, it was quite an honor for me to be invited to the table,” Ms. Saunders said. “Desmond wasn’t so much seeking help on the structure of the actual distillate as he was looking for feedback with regards to the mixing potential of it.” In one instance, it was suggested that Mr. Payne slightly reduce the tea botanicals, so that the gin would shine better in cocktails. “We also had input on bottle design,” she said. When Bombay Sapphire decided to make the new variety that became Bombay Sapphire East, flavored partly with Asian botanicals, it turned to a few stars in the food and drink worlds, including the well-known San Francisco-based mixologist Duggan McDonnell, who also helped develop the pisco brand Campo de Encanto. “My feedback on East,” he said, “was always one of making sure every step we took brought us closer to something my colleagues behind the stick would embrace.” “Gin is primarily consumed via cocktails – not shots or on the rocks – and so every gin has to do well in the tin,” he added, referring to the cocktail shaker. The interaction of large liquor concerns and idealistic mixologists is not without its bumps. The renowned London barman Nick Strangeway was asked by Pernod Ricard to create a series of bartender-friendly Absolut vodkas. He experimented for months with myriad infusions, often using expensive and hard-to-get ingredients, tasting and blending them until he came up with a number of potions that met his standards. But when Absolut tried to produce his creations on a large scale, the results sometimes fell short of the mark. “I was fairly naïve about how the big company works,” Mr. Strangeway said, “and they were naïve about how exacting I would be.” In his contract, he had veto rights. “Making 5 liters is easy, and making 500 isn’t fairly hard,” he said. “But making 3,000 is different.” The first in the Absolut Craft series, called Herbaceous Lemon, will be sold on allocation and made available only to bartenders. Mr. Strangeway thinks of the experiment as taking the familiar Absolut brand “and giving it back to the bartender.” (Pernod also worked with two London bartenders on its Olmeca Altos tequila brand, which was released in 2010.) “All the big brands have to pay attention to the bartenders now,” Mr. Strangeway said. “It’s a massive industry. Bartenders make the sale for you.
Mongolia’s First National Brand, will launch a portfolio of premium Mongolian vodkas including the ultra premium Chinggis Khan Original Mongolian Vodka, into the United States In 2013 as part of a wider Global launch. Other brands will include Soyombo (super premium) and Arkhi (premium) vodkas. A standard vodka and a beer brand are planned for future release. Three seasoned industry executives with brand building successes will lead the global effort: Jett Yang, James Espey and Arthur Shapiro.
Source: BloombergBy Devin LeonardFebruary 08, 2013 The other night, I was out in New York. It had been a long day and I needed a drink. To be specific, I needed a bourbon. Like a lot of guys, I started out drinking beer. In my late thirties, I developed a taste for Irish whiskey. Then I moved on to Kentucky bourbon. I’ve been faithful ever since. At home, I drink Evan Williams. When I’m out, I treat myself to something fancier such as Booker’s, Knob Creek, Blanton’s, or Woodford Reserve. I enjoy a Manhattan. Old Fashioneds are nice, too. There’s one thing I don’t like with my bourbon: ice. I sought to quench my thirst at a burger joint in Greenwich Village, part of a reputable chain of similarly themed restaurants like BLT Steak, BLT Prime, and BLT Fish. I sat down and asked my waitress about the bourbon selection. Just as I had hoped, she listed some of my favorites. “I’ll take a Woodford, straight up,” I said. “Do you want it neat, or do you want it chilled?” she asked politely. “I don’t really care,” I said. “I just don’t want any ice.” The Woodford arrived. It wasn’t much of a pour. I finished it quickly and ate a burger. I asked for the check. My drink was $13. A little steep, but isn’t everything in Manhattan? There was also a $2 charge for “neat.” In all my years of bourbon drinking, this was something new: I was being charged extra for drinking my Woodford straight. Or perhaps I was being penalized for not imbibing it on the rocks? I asked my waitress to clarify. She summoned the manager, a friendly young guy. He told me with a smile that I got extra Woodford without ice. He said this explained the extra charge. What’s more, he told me that this was common practice in the city. “Well, this is the first time I’ve ever seen it,” I responded, adding that my bourbon wasn’t exactly jumbo-sized. “Oh, no, sir,” he assured me. “Everybody does it.” They offered me another one free, just to make up. I’ve since been doing some informal polling. My friends say they’ve never been to an eatery with a policy of charging extra for neatness. I called the Bartender Boot Camp, a bartender instruction center in New York, to get an expert opinion. Jordan Goldman, the center’s manager, asked two of his instructors about the additional fee for not ordering ice. “One of them said he’d never heard of the practice,” Goldman reports. “The other one said the only time she’d done it was when she worked in a restaurant in a catering hall. They would charge two dollars. She got complaints all the time.” In other words, BLT Burger is breaking new ground, which is just what I’d suspected. On the bright side, I wasn’t through drinking that night. I met a friend at the Village Vanguard, the famous jazz club. It was past the dinner hour, so it was time for an after-dinner drink. I ordered a $13 brandy. Straight-up, of course. After my experience at BLT Burger, I was delighted when it arrived. “Now, that’s a nice pour,” my friend agreed. Not ordering ice didn’t cost me a thing
Ryan Coppola is the Director of Beverage Operations for Caesars, Bally’s and Showboat in Atlantic City, NJ.Ryan started in the business at the age of 17. His first job was taking out the garbage at a bar in Orlando, FL called Wild Bill’s. Ryan worked his way up to Assistant Manager. He recalls the jobs of Barback and Bartender where he learned all the skills he needed to succeed in the business. Ryan also credits his young bosses along the way for their mentoring.Originally from Los Angles, Ryan has worked in Chicago, LA, NY and Orlando running nightclubs. Wanting more, he looked for a change in a bigger business. As fate would have it, Ryan ran into a recruiter for Caesars who said he had a job for him in Vegas. As time went on it turned out the job would in fact be in Atlantic City, NJ. Ryan’s response “where’s AC?”Ryan came to Atlantic City with Showboat in July of 2007 as head of Food & Beverage, a new position within the company at the time. At Showboat Ryan inherited House of Blues. He booked acts inside the House of Blues and turned the Foundation Room into a Members Only Club. It became the premier lounge on the East Coast as well as the 10th largest music venue in the world. Ryan had successfully tripled its revenue. He had gone from a multi million dollar business to a multi billion with 40 properties owned by the Caesars group.
Source: NRADec 4th The National Restaurant Association (NRA) each year prepares its “What’s Hot” culinary forecast of menu trends for the coming year. The NRA surveyed more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – to find that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013. This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders’ Guild (USBG) – revealing that onsite barrel-aged drinks, food-liquor pairings, and culinary cocktails will be the hottest trends on restaurant drink menus in 2013. What’s Hot chef survey – top 10 menu trends for 2013: Locally sourced meats and seafood Locally grown produce Healthful kids’ meals Environmental sustainability as a culinary theme Children’s nutrition as a culinary theme New cuts of meat (e.g. Denver steak, pork flat iron, teres major) Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine Sustainable seafood Whole grain items in kids’ meals “It is encouraging to see that children’s nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids meals to work on restaurant menus,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “We have seen an increasing interest in health and nutrition among consumers over the last several years, and that interest is also extended to children’s menus, which has helped make our Kids LiveWell program so successful.” “I am pleased that members of the American Culinary Federation, who took part in the survey, continue to make children’s nutrition a top priority for 2013. Many ACF members are heavily involved in this effort all across the U.S., both in community programs and with Chefs Move to Schools,” said Michael Ty, CEC, AAC, ACF national president. “Making sure that nutritious food is available for children and their families, and for everyone in the U.S., is paramount to the future of foodservice. An emphasis on local sourcing can only further that effort, as chefs revise menus to better serve their customers while dealing with the increased cost of ingredients.” What’s Hot bartender survey – top 10 drink menu trends for 2013: Onsite barrel-aged drinks Food-liquor/cocktail pairings Culinary cocktails (e.g. savory, fresh ingredients) Micro-distilled/artisan liquor Locally produced spirits Locally sourced fruit/berries/produce Beer sommeliers/Cicerones Regional signature cocktails Beer-based cocktails Locally produced beer “Artisan products, local sourcing and culinary creativity are trendy on restaurant menus and our new research shows that to also be true behind the bar,” said Hudson Riehle, senior vice president of research and knowledge for the National Restaurant Association. “Increasing recognition of mixology has elevated restaurant drink menus to a new level that allows bartenders to showcase their skills in blending textures and flavors similarly to how chefs approach food in the kitchen. This is good news for today’s increasingly sophisticated and adventurous consumers, who have a wider variety of alcoholic beverages from which to choose when dining out.”
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