New Spirit in the Spirits Team



I cannot believe that six months have already passed since I made the leap from the fine wine industry to join the small but perfectly formed spirits team of Berry Bros. & Rudd, based just opposite the institution that is the No.3 St James’s Street shop.

It is often forgotten that Berry Bros. & Rudd’s two royal warrants state wine and spirits and although we have grown our portfolio rapidly in the last four years, spirits have been a very important aspect of the company from vintage cognacs to the game-changing Cutty Sark. However it is quite some portfolio that I have been given to work with as Product Trainer.

My heart lies mainly with gin, whisky runs a close second, and I have thoroughly enjoyed running masterclasses across the UK on the wonderfully traditional No.3 Gin named after, you guessed it, the shop. As if that was not enough, I have only managed to chip the surface of the award winning range of Berrys’ Own Selection whiskies and rums though needless to say my first purchase was a Speyside from my birth year though this is packed away for a special occasion for now; I will report later!


And then there is The Glenrothes Speyside Single Malt, where I was sent in my first week to visit the distillery, experience the magic of lake fishing in the rain and the subsequent enjoyment of a Ginger Mac – 50:50 The King’s Ginger and The Glenrothes – to warm up. The Glenrothes was the first distillery to release whisky by vintage i.e. when it is ready to drink as opposed to age statement, and has captured my taste buds with the 1988 but I look forward to this year’s new vintage releases to discover another side of this exciting product. As well as exciting packaging since the 1970 Extraordinary won “World’s Best Design” at the World Whisky Awards in March.

Slightly off the wall is Pink Pigeon, a vanilla infused single estate rum from Mauritius – a wonderful ingredient to keep in your cabinet for some tasty and creative cocktails; after all, who doesn’t love vanilla? However with its first international competition completed in March, I will leave brand manager Luigi to tell you more about this one in his own blog post. Prepare to swoon at photos of this stunning island.

And last but not least, as well as the oldest of the bunch, is The King’s Ginger liqueur. An “emphatically ginger liqueur” first designed in 1903 for King Edward VII, spreading the story of this brand, both to bar tenders and customers, has been a pleasure as they all appreciate the real history and the sense of fun too. So I am delighted to present you with the newly released Spring Daisy, the most recent in a line of seasonal recipes we release to ensure that your bottle does not gather dust on the shelf. This is Spring-fresh and easy to make, with ingredients that you are more than likely to have already or won’t mind adding to your collection!

30ml The King’s Ginger
30ml Cognac
25ml lemon juice
10ml sugar syrup
2 dashes of Fee Brother rhubarb bitters (optional)

Add all ingredients into a cocktail shaker with ice and shake. Double strain into a pony glass and serve with a sprig of mint to garnish.

Look out for my next post when I will report back on my trip to Scotch Research Institute Sensory workshop to learn how to really appreciate The Glenrothes as well as why it smells and tastes as good as it does.

Amanda Baxter, Berrys’ Spirits Team