Myths & tall tales bust

Lately most alcohol adverts include: ‘Not for Sale to Persons under the age of 18’ emblazoned at the bottom of the advert. It’s in clear black print on a white background and it cannot be missed. Some products have health warnings and warning woman not to drink while pregnant. These are self regulations leading players in the liquor industry consider a social responsibility and this social responsibility addresses and covers four key negatives, namely: responsible messages in all communications; alcohol and pregnancy; anti drink driving and underage drinking.

The following is the self regulated framework developed by Pernod Ricard and others in the liquor industry to ensure: no encouragement of excessive or reckless consumption; no ridiculing of moderation or abstinence; no association with violent, aggressive or anti-social behaviour; no communications directed at minors; no inclusion of minors in advertising messages; no association of consumption with motor vehicles driving and motor sports; no references to health benefits; no masking of drinks nature or alcohol level; no communication of the following alcohol myths, including that alcohol warms you up, or that alcohol gives you strength, or that a weak alcohol level drink is harmless or that a high-alcohol level is a sign of quality; no association between consumption and intellectual, mental, physical and sporting performances; no attack on human dignity (male/female dignity); no association with social success; no association with sexual prowess (including no gratuitous nudity) and that sample offers are made available exclusively to adults.

Alcohol and your health
The key to drinking alcohol is simple – drink in moderation and drink the best there is.

How much can you drink a day?
The rough guideline is 2-3 tots (25ml tot) a day for women, 3-4 tots (25ml tot) a day for men. This rule does not apply to operating a vehicle for which the legal implications are as per the Road Traffic Act 93/96 as in effect since March 1998. Sections 122, 126, 149, which in less technical terms states that any specimen of blood taken from part of your body must be less than 0,05 gram per 100 millilitres while the concentration of alcohol in any specimen of breath exhaled by you must be less than 0,24 milligrams per 1000 millilitres. Both these tests must be done within 2 hours of an offence.

Nutritional information

Spirit
A standard 25ml measure of alcohol contains between 55 to 65 calories. Whisky contains no fat and no added carbohydrates.

Beer
A 350ml can or bottle of beer contains 153 calories with 4% total carbohydrates, 1% sodium and 1% calcium.

Wine
A glass of wine (normally 100ml) contains 85 calories with 2% iron, 1% calcium and 1% total carbohydrates.

Congeners and Alcohol
Congeners are toxic chemicals that are formed during fermentation. These congeners include small amounts of chemicals such as acetone, acetaldehyde and tannins.
Congeners are mostly responsible for headaches. Vodka has less congeners than gin. Most blended Scotch whisky has about four times more congeners than gin. Brandy, rum and single-malt Scotch whisky has about six times more than gin. Bourbon drinkers ingest eight times the amount of congeners as do gin drinkers, and 30 times as much as vodka. Red wine has more congeners than white wine does

The Hangover question
Alcohol dehydrates you as it is a diuretic which increases urination and flushes fluids from the body. Your liver needs water to dissolve and expel the toxins it receives from alcohol. When your body’s reserves run out, your liver borrows water from other organs, including your brain and therefore the headaches. Don’t drink coffee the morning after as coffee is also a diuretic. Too much alcohol depletes the body of necessary substances including blood sugar, vitamins and minerals. The more these trace elements that are depleted the worse your headache will be.
Cheap red wine is worst for hangovers, followed in descending order by brandy, red wine, bourbon, rum, whisky, white wine, gin and lastly vodka.

How to and not to treat a hangover
Never drink painkillers (especially paracetamol / Tylenol) with alcohol in your system as this wrecks serious havoc with your liver. Rehydrate your body by drinking water and rest, rest, rest. Sweet drinks help in replacing blood sugar, but often cause severe nausea – stick to water. Tea and coffee will only dehydrate the body further – stick to water. Better still – drink a glass of water between each drink to supplement the liquid alcohol will flush from your body.
Exaggerated health claims.

Whisky and cancer
Do not be tempted to drink because of the following claims made in various magazines and articles: ‘Single malt whiskies have more ellagic acid than red wine. Ellagic acid is a proven anti-carcinogen, anti-mutagen, and anticancer initiator. Ellagic acid is used in alternative medicine to prevent cancer”. Ellagic acid can be obtained by eating strawberries, cranberries, walnuts, pecans, pomegranates and best of all, red raspberry seeds. There nothing wrong with savouring a 12 year old ‘The Glenlivet’ Single Malt or a 10 year old ‘Aberlour’ Single Malt in moderation, the key words being; savour and moderation.

Whisky and your heart
Research suggests that a large shot of whisky can help protect against heart disease. Drinking the equivalent of three or four 25ml measures of whisky a week can boost the body's defences, but only if you are in a risk group, such as menopausal women or men over 40 years and prone to heart trouble. The jury is out as to the facts on this argument.

Whisky and coeliac/celiac disease
Although malted barley and other cereals are used to make whisky, Proteins (including gluten), do not carry over the distillation process and are not present in the final product. Whisky or Whiskey can be consumed as part of a gluten free diet.

In conclusion
It is better to drink brands such as Jameson, Chivas Regal, The Glenlivet or Absolut Vodka than to opt for cheaper alternatives. Drink quality rather than quantity. Drink in moderation. Drink the best you can afford to drink.

The idiots guide to choosing a great whisky

Scotch whisky is by far the dominant whisky in the world. Irish whisky is fast regaining its popularity. American whisky is mainly referred to as bourbon. Other countries also produce whisky, but these three countries dominate.

First and foremost, let’s clear up what is whisky or whiskey. Before it can be called whisk(e)y: It must be made only with natural raw materials, It must be distilled and matured in the country of origin e.g. Scotland, Ireland or America; It must be aged for a minimum of three years in oak casks in Scotland and Ireland and two years in America. The more premium the whisky the longer it is aged. Generally all whisky older than 10 years will show the age of the whisky on the label. Generally a low priced whisky will contain 3 year old whisky; a medium priced whisky will contain whisky from between 5 an 7 years. You get the drift – you generally get what you pay for. In whisky, unlike brandy – every drop in the bottle is as old as or older than the age stated on the label. Only 30% of standard brandy is at the age stated on the label

There are two types of casks used in Scotch whisky and Irish whiskey; namely ex Bourbon barrels from the US or Sherry casks from Spain. The bourbon barrel produces a much lighter whiskey and contribute a vanilla flavour while the sherry cask produces a much darker whisk(e)y and contributes a toffee caramel flavour. So when you pour your whisky and look at the colour, you can already begin to suggest that if it is lighter it will have a vanilla nose and sound glam. If it is darker you can already suggest a nose of toffee caramel. American whiskey is aged in new oak barrels.

Why are some bottles clear and others green? When whisky is in a clear bottle the whisky producer will add neutral caramel to window dress the product for consistent look on shelf, when in a green bottle this is not needed.
What are the key things to note from a whisky label? First and foremost check the country of origin. Note that some whiskies are distilled and matured in the country of origin but bottled in South Africa. Then you want to know what you are paying for?

The majority of whisky is blended Scotch whisky which means it is a blend of various single malt whiskies together with grain whisky. The more malt whisky in a bottle the more premium the whisky and the more expensive. The cheaper whiskies contain modest amounts of malt whisky. A Pure Malt whisky is a blend of single malt whiskies and a Single malt whisky is a single distillate from a single distillery. If you want to spoil yourself it must be a single malt whisky and if you want the best single malt Scotch whisky it has to be from Speyside in Scotland. Speyside contain more than half of the distilleries in Scotland for good reason.

Now for some dispelling of an old urban legend – the ‘A’ or ‘B’ number on the label. These are generally followed by a number e.g. B372 or A159. The A stands for locally produced, the B stands for imported and the number following is the dedicated number of the importer. You will find this number repeated on many product e.g. Chivas Regal will have the same number as Beefeater Gin and you will know then that this is form the same supplier and because it starts with a B it is fully imported.

Havana Club Rum - the world's fastest growing spirit

Distributed by Pernod since 1994, Havana Club is the leading Cuban rum sold in France and is the fastest growing spirit in the world today. Created in 1878, the brand is named after the famous Havana bar, the Havana Club. Authentic and festive, this "ron" with intense character is made from the best Cuban sugar canes, using the traditional methods of master rum makers. An international benchmark for Cuban rum.

Havana Club Añejo Blanco
A "ron" full of lightLight colours, delicate flavours … Havana Club Añejo Blanco is the lightest of the "añejos". The result of a long process of sugar cane transformation, this rum aged in white oak barrels reveals attractive, slightly sandy tones and rich, smooth flavours. Authentic, it is the perfect ingredient for traditional Cuban cocktails

Havana Club 3 Year old
Delicate fruity notes Rum with a subtle, supple flavour, Havana Club 3 years offers wooded notes, combining the flavours of toffee, vanilla, chocolate and spices. Aged for 3 years in oak barrels, until it achieves its delicate straw-coloured shades, this fruity "ron" can be enjoyed neat, with or without ice, or in cocktails.

Havana Club Especial
Exceptional fullness A distinctive association, Havana Club Especial brings together several rums cask-aged for up to 5 years, combining the lightness of young crus with the intensity of more mature "rons". This rum with its dark colours and fine roundness offers a floral fragrance of sugar cane and spicy notes of honey, vanilla and cinnamon

Havana Club 7 Year old
Complexity full of flavour With a beautiful mahogany colour, Havana Club 7 Year Old presents powerful and complex aromas. Obtained from rums aged for at least 7 years in oak barrels, this "ron" of remarkable quality has a very rounded bouquet and persistent taste, with flavours of cocoa, coffee, tobacco and spices.

Havana Club 15 Year old
An intense, gourmet rum Complex aromas, gourmet flavours of cream, almond, vanilla and toffee. Havana Club 15 Year Old is an incomparable blend of rums resulting from a long process of ageing in white oak barrels, for at least 15 years. A rum of great character, intense, supple and fragrant

Havana Club Maximo
A rare association Made specially by Don Navarro, the most experienced master rum blender in Cuba, Havana Club Maximo is a unique amber-coloured "ron", considered to be "the supreme expression of Cuban rum". This alliance of extra-old rums of great finesse is presented in a precious crystal carafe with elegant lines, blown using traditional techniques and numbered by a master glassmaker.

An ancestral rum

Cuba has become known as the "Isle of Rum". A sugar cane with a global reputation (introduced in 1493 by Christopher Columbus), the favourable Caribbean climate, a fertile soil and the unique skills of Cuban "Maestros Roneros" (Rum Blenders) have all contributed to establishing this image. The inhabitants of Cuba, as well as sailors and adventurers, used this exceptional sugar cane to make fermented nectars and the "tafia" that would later become Cuban rum.
In the early 19th century the quality of the rum began to improve considerably with the introduction of copper stills and the first attempts at ageing, thanks to the efforts of Pedro Diago, now considered the father of Cuban rum. It was his idea to store the eaux de vie (aguardientes) in pots buried in the ground.

In the second half of the 19th century, a lighter, more refined rum was produced: "Ron Superior". This was developed on the instructions of the Spanish Crown, which was seeking a more delicate rum capable of satisfying "the court and the elite of the Realm". "Ron Superior" was the forerunner of today's Cuban rum. A light, smooth, delicate rum, crisp and exceptional straight or in cocktails. It proved so popular that by 1860, there were over 1,000 distilleries in Cuba.

Today Havana Club, the leading Cuban rum in Cuba and worldwide, embodies the heritage of Cuban rum production. Based on the unique skills of its Maestros Roneros, Havana Club has maintained the art of "Añejamiento" at the heart of distilling, ageing and blending of premium

rums.

But the name Havana Club, which is an integral part of Cuban culture, also captures the unique atmosphere of Havana, the capital of Cuba. The finest proof: the life-loving Cuban people are the true ambassadors for Havana Club. They have made it a national icon.

The know-how of master rum-makers

The sugar harvest: this takes place during the month of December, in the dry season. The "Macheteros" proceed with cane extraction. Crushed, it produces rich, creamy black molasses (called "mieles" – literally honey - in Cuba).
Molasses purification: cleaned of all undesirable elements, the molasses are submerged in the purest spring water. Yeast is then added to this mixture, called the "baticion": the molasses ferment for around thirty hours.

Distillation: the volatile alcohol is released from the molasses through copper distilling columns. The precious "aguardientes" or pure spirits and eaux de vie are collected at the end of this operation.

Ageing: The "aguardientes" are then aged in unique ageing cellars, their walls lined with casks, filled with the aromas of wood, sweet almond and blond tobacco. To ensure that the mixture is imbued with the most intense aromas, no detail is left to chance. The casks are chosen with care, depending on the wood used to make them, their age and the spirits they previously held. The degree of aeration and humidity is strictly controlled. After a year and half of ageing in white oak casks, the alcohol content of the eaux de vie is reduced to 54°. They are then purified by settling over active charcoal, which removes any remaining impurities: a typical Cuban method.
Blending: the work of master blender Don Navarro, the different elixirs are blended in big oak vats. A pure sugar cane distillate is then added to the mixture before filtering it again. The most refined aguardientes, "Añejos" or matured rums, will develop over the months.
The colourful Cuban rum Havana Club Especial is perfect for Cuba Libre (see Cocktails). Havana Club 3 Year Old is perfect for cocktails such as the Mojito, Daïquiri or Collins. Havana Club 7 Year Old, 15 Year Old and Maximo are ideal for drinking as a digestif.In order to discover all the aromas of rum, we recommend drinking Havana Club in special glasses. Effectively the shape of the glass is a key factor in the quality of olfactory perception. For optimal tasting, rum should be served in tulip glasses, with a slightly enclosed upper rim. These are preferable to wide-based or over-large glasses, for example.
The recommendation of master rum blender Don José Navarro, Havana Club's premier "Maestro Ronero": The fruit of ageing and careful blending, Havana Club 7 Year Old and Havana Club 15 Year Old marry perfectly with the aromas of a Cuban cigar. Two island specialities of excellent quality, whose subtle aromas lend themselves perfectly to the most sophisticated tasting experience.
Cuba libre :- 3 measures of Havana Club Especial- 7 measures of cola- 1 slice of lemon- 2 or 3 ice cubes
Mojito- 1 measure of Havana Club 3 Year Old - ½ spoon sugar- Juice of half a lime- Crushed fresh mint- 2 or 3 ice cubes- Dilute with sparkling water
Daiquiri- Shaker- 1 measure of Havana Club 3 Year Old - ½ spoon sugar- Juice of ½ a lemon
Collins- 1 measure of Havana Club 3 Year Old- ½ spoon sugar- Juice of half a lime- 2 or 3 ice cubes- Dilute with sparkling water se

Excerps and pictures from www.pernod.fr/english website

Ballantine's Whisky Leaves an Impression

Distilled in Scotland for over a century, Ballantine's has become a veritable benchmark in the world of scotch whiskies.The producers of Ballantine's were the first to recognize the benefits of long ageing in the barrel. This technique, previously reserved for ports or fortified wines, gives Ballantine's premium whiskies their very distinctive flavour.

Ballantine's is the 2nd largest whisky in the world today with sales of 6.4million 9 litre cases worldwide equating to 2 bottles every second being purchased. Ballantine’s has won over 60 trophies and medals in the last 10 years at international competitions.

Ballantine's Finest
The refinement of aromas since 1910Both subtle and elegant, Ballantine's Finest is the most famous whisky in the Ballantine's range. Produced from over 50 single malts, it reveals an inimitable, perfectly balanced taste. Delicate nuances of chocolate, apple and vanilla make this blended scotch whisky a "must".
In the spotlight Colour: Pale gold.Nose: Deep, with spicy notes.Palate: Well balanced with hints of chocolate, apple and vanilla followed by a delicately floral finish.Finish: Sophisticated final notes add a fresh and floral touch.

Ballantine's 12 Year old
Complexity of aromasBallantine's 12 Year Old is a premium blend revealing mellowness and complexity. It is produced by selecting and combining over 40 malt and grain whiskies aged 12 years and over.Launched in the 1950s, Ballantine's 12 Year Old is recognised as an international benchmark for premium scotch whiskies.
In the spotlight Colour: GoldenNose: Notes of honey, sherry sweetness and oaky aromas.Palate: Mellow and complex, floral, revealing notes of honey, vanilla and oak.Finish: Long, fresh and slightly salty.

A Scottish adventure
The brand's beginnings date back to 1827, when George Ballantine opened a grocery store in Edinburgh and sold whiskies selected for their high quality. He went on to specialise in the wines and spirits trade, then to creating and perfecting his own blended whiskies. George Ballantine was then appointed supplier to the British royal family.To cope with the growing demand, he asked his second son to go into business with him, and founded George Ballantine and Son Ltd. The company then began to export and expanded fast.

In 1895, the company was granted the Royal Warrant by Queen Victoria, rewarding the prestigious reputation acquired by Ballantine's in high society.
In 1919, the Ballantine family accepted a buy-out offer from Barclay and McKinlay. The new owners undertook to develop Ballantine's as a commercial brand, thereby promoting the excellent blends they had inherited.

In 1937 the company was rewarded by a Grant of Heraldic Arms, recognising George Ballantine & Son as an "incorporation noble on the Noblesse of Scotland". The heraldic arms that decorate the Grant still appear on bottles of Ballantine's today. The label reflects the key ingredients for making Scotch whisky and is the only whisky to do so.
Since then, Ballantine's has developed to become the leading seller of Scotch whiskies in Europe, and the 2nd global brand of scotch whiskies. Bought by Pernod Ricard in 2005, the brand has been distributed in France by Pernod since January 2006.

An association of character

Ballantine's blended scotch whiskies combine malt and grain whiskies from the most famous regions of Scotland, to create elegant, balanced scotch whiskies of unique complexity.The age shown on bottles of Ballantine's corresponds to the youngest whisky used in its composition.
Two signature malts give Ballantine's its identity and style: Glenburgie and Miltonduff.
Opened in 1810, the Glenburgie distillery is one of the oldest in the Speyside region. It produces a single malt that gives sweet notes of fruit to Ballantine's.- The Miltonduff distillery, also in Speyside,. has produced a floral malt with soft vanilla notes since 1824.Ageing in oak bourbon casks gives it vanilla notes, revealing the floral and lemony characters of the malts.
Each malt and grain whisky therefore offers its own character, whose blending is skilfully orchestrated by the cellar masters to produce the Ballantine's range of premium scotch whiskies.
This range is therefore the result of the work of a dynasty of cellar masters who, in the tradition of George Ballantine, use all their skills in the service of making high quality Scotch whiskies - complex, elegant and balanced.


How to taste


The taste then confirms the olfactory analysis. Take a small mouthful and swirl it around your mouth so that it comes into contact with all areas. Identify:The body: is the texture, the sensation in the mouth, oily, silky, round, velvety, hard?The palate: is the flavour of the whisky spicy, wooded, malty, fruity?The finish: is the taste of whisky remaining in your mouth rich, prolonged, light, dry?


When to drink
We recommend drinking Ballantine's whiskies as an aperitif or digestif, neat, with mineral water or on ice.
Ballantine's Finest makes a great aperitif, ideally as a whisky sour: shake together 4 cl Ballantine's Finest, 4 cl lemon juice and 2 cl cane sugar syrup in a shaker with a few ice cubes and serve in an "old fashioned" type glass, decorated with a twist of orange peel.

Excerpt and pictures from the www.pernod.fr/english website.

Aberlour Single Malt Whisky

We all have our soft spots - mine is Aberlour.
Winner of 16 gold medals at the International Wine & Spirit Competition, Aberlour is the jewel of whiskies. The inheritance of carefully-preserved skills, these single malts are made in the distillery of the same name, in the renowned Speyside region, a veritable "golden triangle" for malts in the Highlands of Scotland. Combining excellence and purity, they have a taste of unique complexity, with rich and authentic aromas. Aberlour is 'The Definitive Single Malt Taste'.


Aberlour 10 Year old

Roundness and balance.A well-rounded blend with a spicy finish, Aberlour 10 Year Old is a single malt offering both complexity and a perfect balance. Aged in old oak bourbon or sherry casks, it reveals delicate sherry and honey notes, with hints of mint and toffee.


History has it that well before the Christian era, Celtic Druids from Ireland founded communities in Scotland before emigrating to the East. Druids settled close to a source of very pure spring water. Convinced that the waters were haunted by spirits, they called the place "Aberlour", meaning in Gaelic "the mouth of the chattering burn".


In 1879, James Fleming set up the Aberlour distillery on this legendary site in the eponymous village of Speyside, at the heart of the Scottish Highlands.

Today, Aberlour is the 5th largest selling single malt whisky worldwide. Aberlour 10 Year Old Single Malt is available throughout South Africa at liquor stores and all reputable restaurants, pubs, clubs and hotels.

Aberlour 10 Year Old Colour: A beautiful amber colour with slight reddish-gold tints.Nose: Malty, smoky notes, typical of Scottish malts. The aromas are dominated by fruit esters: plum, apple and pear characteristic of great Speyside Malts. Palate: Balanced and complex, slightly creamy with soft aromas of sherry, honey and toffee. Finish: Long and warm, with spicy notes.