KAVALAN EX-SHERRY OAK, YILAN, TAIWAN
An award winning Sherry Solist reduced to 46% alcohol volume with Kavalan spring water, this is a perfect introduction to the outstanding new world whisky. This rich and complex whisky opens onto notes of dried fruit and walnut with some marzipan and vanilla touches to it. The palate is smooth, with rancio red fruits (raspberry, red currant) and spices.
THE ARRAN MALT 14 YO, ISLE OF ARRAN, SCOTLAND
It is a perfectly balanced marriage of both first fill Sherry and Bourbon casks and is a highly rewarding Single Malt with depth of character and zest. It has aromas of dried fruits, vanilla and toffee up front.
With a little water a salty tang appears, with caramelised fruits indicating a depth of flavour to come. The palate has sweetness, spice, bitter orange, charred oak, honey, apple and pears.
An extract of the article written by Nikhil Agarwal in Vogue Food & Drink Guide.
1. Why do you think patrons are preferring flavored mojitos over regular mojitos?
Because woman today are looking for something new and are constantly experimenting to find the the next new thing that they like.
2. Could you give me 3-4 examples of such a change in drinking preferences?
I think wine is becoming extremely popular these days, specially when it comes to lunches whether done socially or for work. There is also a cocktail revolution going on and I see women looking to try new powerful cocktails on a night out with the girls. At the same time I see a serious fondness for whisky and single malts on nights out with the girls or in general.
3. What do you think are the new Sangria and Martini?
– New Sangria – Sangria’s are relatively new to India on a larger scale and do really well at Sunday Bunch or sun downers but I think Prosecco or well made Indian sparkling wine is going to be a trend in the future for Sunday brunch.
– New Martini – A glass or two of wine is certainly the new trend for working lunch, drinks with colleagues
By Nikhil Agarwal
Director & Sommelier, All Things Nice