Many people this time of the year are choosing to observe ‘dry January’ in a bid to detox their bodies from all the Christmas overindulgence.
We’re almost half way through the month now and many of you may be rethinking a whole 31 days without alcohol. Rather than going cold turkey and risk crying in the wine aisle at the supermarket, why not adjust your goal to something more reasonable such as only drinking at weekends. We’re also approaching that dreaded of all days, ‘blue Monday’ where the entire human race seems to question its own existence and wonders whether it isn’t better to just admit defeat and look for the answer at the bottom of a large bottle of Jack Daniels and the wrappers of the now not-so-amazing Cadbury’s creme eggs.
Perhaps, rather than drowning your sorrows in whisky, you could take this month of reflection to learn more about the spirits that you regularly consume during happy hour. Mark Ridgwell’s Spirits distilled is an excellent book filled with everything you need to know about spirits. Each chapter begins with a brief history of the drink and provides ample opportunity for you to bone-up on your knowledge and impress your colleagues at after work drinks. Perhaps this is the month to drink the bar dry or to enjoy a dry gin and tonic. Be creative and impress your friends by coming across as a cognac connoisseur, a whisky wizard or a gin genius. Ridgwell’s book is interspersed with quizzes so that you can test your knowledge on what you’ve read and prove that you really do know your stuff.
All the best for the upcoming Monday, we really do hope that you make it to work on Tuesday. Our sound advice would be to get back off the wagon slowly, tonight, treat yourself to a scotch (or American) on the rocks, then perhaps that bottle of JD will go down smoother than expected!
- In the 17th century the Governor of Moscow trained a large bear to serve pepper vodka to his guests. If any guest refused their drink, the bear removed their clothes.
- During the 30-years’ war of the 17th century, the British witnessed Dutch soldiers knocking back shots of genever (gin’s predecessor) before going into battle, eventually describing the habit as taking ‘Dutch courage’.
- Upon Nelson’s death, at the battle of Trafalgar, his body was placed in a barrel of rum. During the voyage home, the sailors drilled holes through the wood and drank the rum, giving rise to the British naval term for rum, ‘Nelson’s blood’.
- Although Prohibition was repealed in 1933, two-thirds of Kentucky remains dry, as does the town of Lynchburg in Tennessee, home of Jack Daniel’s.
- In 1387, it is told that Charles the Bad, King of Navarre, a region on the Atlantic coast that straddled the Pyrenees, died in agony when his sheets, soaked with the local eaux-de-vie, caught fire.
- During the first half of the twentieth century, tequila was thought of as a drink for nonconforming adventurers but in the 1950s a cocktail named the Margarita became popular in the Los Angeles area and demand for the drink increased.
- The best way to learn more about the exciting world of spirits is to read Spirits distilled by Mark Ridgwell.
Spirits distilled by Mark Ridgwell is a comprehensive guide to all of the major spirit categories, designed to educate and inform those whose vocation or hobby is spirits.
After taking the reader through the principles of distillation to a discussion on how to taste spirits, Ridgwell reveals the history and legends behind vodka, gin, tequila, rum, brandies, liqueurs, eaux-de-vie, flavoured white spirits and the entire range of whisk(e)ys. The quizzes at the end of each chapter are a fun and useful way of understanding better the spirits they enjoy. An essential book that belongs on the reference shelf of everyone who works with or enjoys spirits, Spirits distilled is a classic in the making.
About the author
Mark Ridgwell has worked with many of the world’s leading spirit companies, including Smirnoff, Hennessy, J&B Rare, Ballantines, Beefeater, Courvoisier, Canadian Club, Bols and Hiram Walker Liqueurs. The pinnacle of his corporate career saw him taking Maker’s Mark out of America and introducing it to the rest of the world.
In 1999 Mark left the corporate world and set up Taste and Flavour, a network of renowned speakers who are passionate about spirits and keen to share their knowledge with enthusiasts and professionals alike. Mark worked with the Wine and Spirit Education Trust to create the Level 2 Certificate in Spirits, now called the Level 1 Award in Spirits, the only globally recognized vocational qualification relating to spirits and liqueurs.
An uncorrected PDF proof is available for review. Mark Ridgwell is willing to give interviews. For more information please contact Catherine Holdsworth: firstname.lastname@example.org; 01865 514888.
We’re all very excited to tell you that Sherry, sixth edition by Julian Jeffs, is now available and you can buy it for yourself, to learn more about the fantastic drink, or you can buy it for that special someone who likes nothing better than having a tipple or two before bedtime.
More often than not, sherry is synonymous with your grandmother’s slippers, Christmas trifle and Countdown in the afternoon. But there has been a turn in the tide and what used to be a very old-fashioned drink is now becoming rather trendy among the young drinkers, even described by The Telegraph as ‘hip’.
One reason for this surge in popularity could be the rise in tapas restaurants and bars in Britain. What could be a better accompaniment for a Spanish meal than a Spanish drink?
And advantage of the rise in this trend is that not everyone has bought into it yet. For example, if you want a good quality Sauvingnon Blanc, you could be paying through the nose for it. However, an excellent sherry (as recommended by the experts) can be found in supermarkets for less than £15.
Of course, sherry is unlikely to replace the traditional bottle of red on the table at your dinner party, but how about surprising your guests with a glass of sherry before the meal. It would make a great talking point and introduce others to the great drink.
Vintage is becoming very cool. The recession made upcycling and vintage shopping very popular as well as practical. While we’re not advising drinking the bottle of sherry that has been open in the back of your cupboard since the beginning of the 1990s, perhaps now is the time to take a leaf out of grandma’s book. But perhaps donate her slippers to Oxfam!
Q: How many bottles are in a butt of sherry?
That’s right. Imagine being presented with 720 bottles of sherry. Even the hardiest of drinkers mightbe slightly phased by such a gift. However, that is exactly what you get if you are appointed the British Poet Laureate. Most recently, Carol Ann Duffy, half way through her duty as Poet Laureate, signed a replica of her butt (of sherry) at an exhibition celebrating the tradition.
Nevertheless, as with all British traditions that go back centuries, this has been fraught with scandal and intrigue. According to Julian Jeffs, author of Sherry, the tradition is thought to have started in 1619 when Ben Johnson was presented with a ‘butt of sack’. However, in 1790, Henry James Pye preferred an annual payment of £27 rather than the wine. The butt-giving was not fully restored until 1984, when Ted Hughes was appointed to the position and happily accepted his gift. Seven-hundred-and-twenty bottles, though, is a lot for one person, even a tortured poet, so Hughes gifted a crate to the Queen Mother.
At Infinite Ideas we love books and wine, so what could be better than a book about wine that has literary connections? Julian Jeffs’ book will be available from Thursday (that’s right, in three days’ time). It looks smashing, and is a fascinating read, if we do say so ourselves. If you can’t wait until then, here is a poem about sherry (kind of):
Most of you will know that sherry is made in the famous ‘sherry triangle’ in Spain, in the region of Andalusia. However, you may not know about the history of the region and the events which led to the production of sherry in such a concentrated area.
Of course, the reason sherry is produced there and nowhere else is due to the climate, the soil and the type of grape that produces the popular wine. Yet sherry is intrinsically Spanish and the perfect accompaniment to tapas. But what has happened in this region that gives sherry its character?
Firstly, Andalusia has been colonized by many different cultures, for over 6000 years, including the Greeks, Phoenicians, Romans, Jews and Muslims, bringing not only cultural but culinary diversity to this region. Its close proximity to the coast meant that major cities such as Cordoba and Granada were hotspots for migrant traders over the centuries.
Andalusia, known for a time as Al-Andalus due to the Islamic influence, was a key setting for the religious Reformation across Europe, and the infamous Spanish Inquisition. Such change has had an irreversible effect on the demographic of the area as well as the architecture, literature and artwork.
The stoic philosopher Sencea is said to have hailed from this region; clearly it has produced more than just the sherry grape.
However, it is still famous for its popular wine, which is thought to have been introduced to Britain around the time of the Spanish Armada in the 1500s. With such a long and colourful history, this region has produced one of the most distinctive wines in the world.
If you’d like to know more about the history of sherry, Julian Jeffs’ Sherry (sixth edition) will be published on 20th November and copies can be preordered now. A great read, it will make a gratefully received gift for those who are interested in history, wine – or indeed books!