Limwood Lifestyle May 2021 Issue 2

MAY | 2021 A WORLD BEE DAY SPECIAL How we can all do our bit to save the honeybee Highlights & Insights Healthy, Hearty & Heavenly Fun. Food. Facts. How the British Honey A selection of our favourite recipes The incredible wonders Company came to be to tantalise your tastebuds of distinctive Rhubarb

HEALTHY | HEARTY | HEAVENLY Premium Wines, Gins, Spirits & Gourmet Food from Award-Winning Wineries & Distilleries and Passionate Family- Owned Producers

Find us at: @limwoodgourmet www.limwoodgourmet.com [email protected]

Greetings! We celebrate two special days in May – Company and their commitment to sustainable Mothers’ Day (9th May) and World Bee Day beekeeping practices. By raising awareness (20th May), both having very crucial roles in and supporting businesses such as theirs, our society. As we celebrate Mothers’ Day, we can try to stem the population decline of we remember the ones who are lost to the bees and ensure that we still have a beautiful, pandemic and for their loved ones who are flowery world to delight in. missing them dearly. As life goes, we recognise all the new mothers and mothers-to-be who Our travel section, Spin the Globe, are raising their children in such unpredictable brings to you to Napa Valley for our top times, and we salute you for your strength. recommendations on where to visit, stay and dine. On my part, I am holding out for the Bees tend to make headlines for the wrong day when we can travel like we used to and reasons, but they are the oft-overlooked I cannot wait to revisit Napa and next-door, member of our world. The most important job Sonoma Valley, again. of bees is to pollinate plants, helping them to reproduce and flower or fruit. It is not just the Meanwhile, stay safe and positive everyone. wonderful by-product, Honey, of their work Save the Bees! which we want them around for! Cindy Casey Henwood This issue, we feature the British Honey Editor-in-Chief PHOTOS: SHUTTERSTOCK 2 | Limwood Lifestyle

Contents LimwoodMAY | 2021 Lifestyle May 2021 04 | Highlights & Insights A WORLD BEE 2issue – British Honey Company DAY SPECIAL Their Hive to Bottle Story How we can all do our bit to 12 | Fun. Food. Facts. save the honeybee and – Rhubarb support sustainable producers of raw honey.  14 | The Lifestyle Network – Brought to you by Highlights & Insights Healthy, Hearty & Heavenly Fun. Food. Facts. Gourmet Groupies How the British Honey Our favourite recipes to excite The fantastic wonders Company came to be. your palette. of Rhubarb. 17 | Healthy. Hearty. Heavenly. – Portuguese Butterflied Chicken Cover image: Shutterstock Photo Description: A bee drinking – Slow-cooked Pork, Cider & Sage Hotpot nectar from a carnation, the – Mini Strawberry-Rhubarb Galettes quintessential flower for Mothers’ Day. 22 PUBLISHER Limwood Lifestyle 26 We are working limwoodlifestyle.com hard to be accurate, [email protected] but these are unusual times, so please always Phil Henwood check with the respective locations directly before MANAGING DIRECTOR making your plans. Cindy Casey Henwood 24 | Cellar & Bar 33 – Through The Grapevine EDITOR-IN-CHIEF Not Your Average Rosé – TGIF! Cocktail Geoffrey Lim Cuba Libre – A Wee Dram CREATIVE DIRECTOR Yamazaki 12 Year Old Deryk Low – Special: Sizzing Summer Cocktails from Keepr’s Spirits DIGITAL AND CONTENT LEAD 30 | Spin The Globe Kanjal Rivichandran – Napa Valley, California, USA MARKETING AND ADVERTISING LEAD Lynne Jong GRAPHIC DESIGNER & VIDEO EDITOR Sarah Tan GRAPHIC DESIGNER Limwood Lifestyle is a monthly publication. All rights to this publication are reserved and no part may be reproduced without the expressed written consent of the publishers. While every effort has been made to ensure that the information in this newsletter is accurate and up to date, the editorial committee will not be responsible for errors made as a result of information received. Opinions expressed are that of the writers or sources and do not necessarily represent the views and opinions of the publishers. Limwood Lifestyle | 3

ALL PHOTOS: BRITISH HONEY COMPANY HIDGEHPLAIRGTHMTSEN&TINHSEAIGDHTS 4 | Limwood Lifestyle

–KEEAPR’ShSiPvIReITSto bottle story How a beekeeping passion and love of the countryside sparked a journey into distilling with a commitment to provenance at its heart. 1 Limwood Lifestyle | 5

HIGHLIGHTS & INSIGHTS T wo hundred and seventy-five. That’s the number of hives that the makers of Keepr’s Spirits, the British Honey Company, currently own and amounts to a workforce of around 16.5 million bees whose honey it infuses into its award- winning range of gins, vodkas, rum and bourbon. However, its journey into becoming a spirits producer didn’t start here. It began with one solitary hive purchased for the owner’s family beekeeping hobby. Spurred on by a love of the countryside, honey and locally-sourced authentic ingredients, this passion grew from a home pursuit, and as more hives were added, in 2014 it became a small honey business, producing and selling pure British honey under the Keepr’s label from its apiaries in Oxfordshire. 2 3 1. (page 5) Beekeeper We felt that using and bees at work. honey in alcohol 2. All in a day’s work was really exciting for the beekeeper’s. and new. 3. Inspecting to ensure the quality. – Michael Williams 4. Keepr’s Classic London Dry Gin Fast forward to today and the British Honey Company with British Honey, now owns its own distillery where it makes its signature their flagship spirit. Honey Gin, Honey Spiced Rum and Smoked Honey 5. Distiller, Marzio Bourbon, plus several seasonal gins and vodkas, all made di Rocco and their with its own 100% British honey. distillery. 6 | Limwood Lifestyle

“We felt that using honey in alcohol was really exciting As beekeepers at and new,” recalls founder and CEO Michael Williams. “And heart, we want to do with the resurgence in the popularity of gin, it seemed everything we can to the perfect time to combine the two.” reverse their decline. Traceability and provenance – Michael Williams Keen to ensure that the hive to jar or bottle journey of its Saving the bees honey is authentic, the company has an in-house testing laboratory enabling it to trace its honey from the exact Bees are important pollinators which more than 75% hive it came from and to guarantee that only 100% pure of the world’s food crops depend upon, but they are British honey is used in its products. currently in decline. “Ensuring the sustainability of this species is at the core of our business,” says Michael. “As Coming straight from the hive, its honey is made by beekeepers at heart, we want to do everything we can to British bees who have gathered pollen from a wonderful reverse their decline.” mix of blossoms from all over Britain and regularly tested to ensure its provenance. “As well as raising awareness of the plight of the honeybee and encouraging people to buy local, raw honey, we are increasing the number of hives we own to reduce the dramatic decline in beekeeping in the UK and maintain sustainable beekeeping practices.” The Keepr’s bees live at the Tusmore Estate in Oxfordshire where they have a natural environment to thrive and its honeybees are well-managed to keep them in optimum condition, healthy and disease-free. How we can all help the bees • Buy raw honey from local producers. • Plant a diverse range of native plants in your garden which flower at different times of year. • Avoid pesticides, fungicides and herbicides in your gardens. • Learn more about bees so you can raise awareness and, for those who are scared of bees, conquer your fear. Bees are not aggressive insects and do not go 4 after humans unprovoked. Limwood Lifestyle | 7

HIGHLIGHTS & INSIGHTS 5 8 | Limwood Lifestyle

Meet the distiller: Marzio di Rocco From the vineyards of Italy Where does your inspiration come from The to the copper-pot still of when developing new products? Keepr’s the Keepr’s distillery in It can be from anything, an old food recipe, distillery Buckinghamshire, England, a classic cocktail, a perfume, a book, a lowdown Head Distiller Marzio Di Rocco video game... Any of these things can give talks about his distilling me an idea where I can take inspiration for Spirits are journey, perfecting a recipe and a new recipe. produced in its what his go-to cocktails are. 1,000 litre, fully How long does it take to perfect a recipe? computerised How did you get into distilling? Usually I need a few weeks to create a new copper pot still, My distilling journey began when I worked recipe. Firstly, it may take two to three days called Ada. at a vineyard and brewery in Italy. Here, I to get where I want that recipe to be and was inspired by my colleagues who oozed then a few weeks of microscopic changes The still has a love and devotion for the role they played to get as close to perfection as possible. 60-litre infusion in creating incredible products. I went on to chamber for work as a sommelier and it was around this What’s your favourite British Honey carefully selected time that I knew my life would be devoted to Company spirit and why? botanicals to spirits, so I took a Master Distiller Course to I like to think of myself as someone who extract the purest hone my passion. loves nature and is trying to be as green as of flavours. possible. Keepr’s Honey Gin is a great gin, I What’s an average day like for you at the love to sip it over ice after dinner. I love the Powered by four British Honey Company? passion that we have for the honey and the electric heating It is hard to describe an average day as care for our bees. rods, the still every day is different. Usually I have a uses NO gas or planning meeting over coffee with my What is your go-to cocktail/drink that you oil fuels, greatly colleagues in the morning, and then the day never tire of? reducing its can take me to the distillery to produce gin A Sweet Manhattan, usually made with carbon footprint. or into the lab to create new recipes. Keepr’s Smoked Honey Bourbon for a bit of smokiness. What do you love the most about the job? Tell us something that we might not Definitely new product development. know about the British Honey Company Creating and then crafting a new product distillery. and seeing people enjoying the fruit of my Before we make our gin, we redistil our work is what keeps me happy every day. spirit 18 times through our copper pot still to get a very smooth vodka and use that for making gin. Limwood Lifestyle | 9

HIGHLIGHTS & INSIGHTS Keepr’s roll call of London International The Spirits Business Spirits Wine and – Autumn Tasting Competition Spirits Competition Silver Silver Silver 2020 Keepr’s 2020 Keepr’s 2020 Keepr’s Bronze Classic London Passionfruit & Honey Spiced Rum 2020 Keepr’s Dry Gin with Elderflower Hard Classic London British Honey Seltzer Bronze Dry Gin with 2020 Keepr’s British Honey Silver Silver Classic London Bronze 2020 Keepr’s 2020 Keepr’s Dry Gin with 2020 Keepr’s British Elderberry, Pomegranate British Honey Smoked Honey Mulberry & Honey & Rose Hard Bourbon Gin Seltzer Bronze Bronze 2020 Keepr’s 2018 Keepr’s Silver Silver British Raspberry Classic London 2020 Keepr’s 2020 Keepr’s & Honey Gin Dry Gin with British Raspberry Pear & Ginger British Honey & Honey Gin Hard Seltzer Bronze 2018 Keepr’s Silver Silver Classic London 2020 Keepr’s 2020 Keepr’s Dry Gin with Smoked Honey Ultra Low British Honey Bourbon Alcohol G&T Silver Flavoured Drink 2020 Keepr’s Honey Spiced Rum 10 | Limwood Lifestyle

honours… San Francisco China Wine Meet the rest of the British World Spirits & Spirits Honey Company family… Competition Awards In 2020 the British Honey Company acquired the brands Gold Gold of the London Distillery Company (Dodd’s Organic Gin, Rye 2020 Keepr’s 2020 Keepr’s and Single Malt Whiskeys), secured an exciting partnership Smoked Honey Smoked Honey agreement with English Heritage to produce its gins and Bourbon Bourbon launched its affordable luxury spirits range, 1606. Silver 2020 Keepr’s Classic It was also delighted to welcome Union Distillers to the London Dry Gin with British Honey Company family in February this year with British Honey its well-known ‘Two Birds’ spirits. Bronze 2020 Keepr’s Honey Future plans will see the company open a new Spiced Rum distillery on Oxfordshire’s Tusmore Estate, expected late 2021, where it will produce a Tusmore Single Estate Triple Distilled Premium English Whiskey to add to its Single Malt Tusmore Whiskey. > Check out some recommended cocktail recipes featuring the range of Keepr’s Spirits in our Cellar & Bar section on page 28-29! Limwood Lifestyle | 11

FUN. FOOD. FACTS. Rhubarb is The leaves perennial are pretty but plant that poisonous. They can survive contain high levels of oxalic 1fo0r -15 acid, which is used in ink, stain years in the remover and wild. metal polish. Due to its numerous beneficial properties, rhubarb was more valuable than cinnamon in the 16th century in the France and more expensive than opium in the 17th century in England! Rhubarb’s roots have been used in ancient Chinese medicine for thousands of years and are believed to aid in digestion. 12 | Limwood Lifestyle

Click to view our Fun. Food. Facts. Video! THE COLOUR Fibres obtained from OF THE rhubarb can be used STALK to manufacture paper. DETERMINES THE TASTE. The oxalic Rhubarb is THE DARKER acid in very high in THE RED rhubarb vitamin K, STALK, THE leaves make and is high in SWEETER them a great manganese, THE natural potassium, RHUBARB! pesticide for calcium, leaf-eating fibre and Brown dye isolated insects. vitamin C. from the rhubarb root can be used for dyeing hair. Leaves and stalks are sources of yellow and red dyes. 2,700Rhubarb is native to central Asia and it has been cultivated as far back asB.C. PHOTOS: SHUTTERSTOCK Limwood Lifestyle | 13

GGLN LNiefetTwshetoyrlke Brought to you by Gourmet Groupies 14 | Limwood Lifestyle

GGROUURPMIEEST GGLN Lifestyle Network Welcome to the second edition of the Lifestyle Network! In this month’s feature, I discuss Singapore’s Food & Beverage sector and the ideas and actions industry leaders took to stay afloat during this pandemic. The production team and I had a blast creating this video in our Singapore HQ set and we look forward to bringing you new and exciting stories over the coming months. PHOTOS: SHUTTERSTOCK Limwood Lifestyle | 15

Connecting the World Of FOOD, BEVERAGE, LIFESTYLE, PRODUCERS, DISTRIBUTORS, OPERATORS & ENTREPRENEURS. GGROUURPMIEEST 16 | Limwood Lifestyle

PHOTOS: SHUTTERSTOCK Limwood Lifestyle | 17

HEALTHY. HEARTY. HEAVENLY. HEALTHY Portuguese Butterflied Chicken Butterflying the chicken is a great way to cook it on the barbecue. It ensures that the chicken is cooked through. 18 | Limwood Lifestyle

Prep + Cook Time: 1 hour (+Refrigeration) Serves 4 Ingredients Method – 2kg whole Chicken 1. Preheat a covered barbecue with the lid closed to 200°C. – 60g soft Butter 2. To butterfly the chicken, use a sharp knife or kitchen – 1 teaspoon sweet Paprika – ¼ teaspoon ground hot Chillies scissors to cut down either side of the backbone; remove – 3 cloves Garlic, chopped finely the backbone. Open the chicken out flat. Pat chicken dry – 2 tablespoons flat-leaf Parsley, with paper towel. 3. Turn the chicken over and, starting at the neck end, insert chopped finely your fingers between the skin and flesh of the breast and – 1 Lemon over thighs and drumsticks to separate. – 4 (500g) thick Carrots, cut into 4. Mix the butter in a small bowl with the paprika, chilli, garlic and parsley. Grate the rind from the lemon; add to the bowl 3cm slices with salt and pepper. Spread the butter mixture under the – 2 medium (340g) Red Onions, skin and over the drumsticks, thighs and breast. 5. Cut the lemon in half and place cut-side down in a baking quartered with base intact dish. Place the chicken on top of the lemon. Turn the middle – 4 medium (500g) Zucchinis, burners of the barbecue off if a 6-burner, or the side ones off if a 4-burner and place the baking dish on the part of cut into 3cm slices the barbecue where the burners are off. Roast with the – 1 bunch Broccolini, cut in hood down for 45-50 minutes or until the skin is richly golden and chicken is cooked through. Carefully remove half lengthways the chicken and lemon from the pan. Place the chicken on a – ¼ cup (60ml) Extra Virgin Olive Oil platter; cover with foil to rest before carving. – Peri-peri sauce, for serving 6. While the chicken is cooking, place the vegetables on the direct-heat part of the barbecue with a generous drizzle of oil. Turn once or twice during cooking and remove when cooked through. Cover to keep warm. 7. While the chicken is resting, drizzle the vegetables with any pan juices in the roasting pan. Serve with peri-peri sauce. SOURCE: AUSTRALIAN WOMEN’S WEEKLY HOT 1. The chillies can be adjusted up or down TIPS according to your taste. 2. The butter mixture is suitable to freeze and is not suitable to microwave. Limwood Lifestyle | 19

HEALTHY. HEARTY. HEAVENLY. Prep + Cook Time: 40 minutes Serves 6 Ingredients Method – 4 tbsp Olive Oil, plus a little 1. Heat half of the oil in a deep ovenproof frying pan, or flameproof extra casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add – 1kg diced Pork Shoulder another 1 tbsp oil to the pan, if you need to, while you’re cooking – 20g Butter, cubed, plus a the batches. Once all the pork is seared, transfer to a plate and set aside. little extra – 4 Leeks, trimmed and 2. Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 minutes until tender. Add the thickly sliced garlic, fry for a minute, then stir in the flour. – 4 Garlic cloves, crushed – 3 tbsp Plain Flour 3. Pour in the cider, a little at a time, stirring to pick up any bits – 500ml Dry Cider stuck to the bottom of the pan and to combine everything. Add – 400ml Chicken Stock the stock, bay leaves and seared pork, then simmer, half-covered – 2 Bay Leaves with a lid for 1-1½ hours until the meat is just tender (it will later – ½ small bunch Parsley, cook to the point of falling apart in the oven). Can be prepared a day ahead. finely chopped – Small bunch Sage, leaves 4. Heat the oven to 200°C/180°C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t picked, 5 left whole, the rest be too liquid, or the potatoes will sink into the sauce. Stir in the chopped parsley, chopped sage, remaining leeks, and the cream, then – 200ml Single Cream season well. – 400g Maris Piper or King Edward Potatoes 5. Peel both types of potatoes and cut into slices 2mm thick, by – 400g Sweet Potatoes hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hours until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 minutes. Leave to rest for 10 minutes before serving. HOT 1. Make sure your potatoes are sliced so they’re all of a SOURCE: BBC GOOD FOOD TIPS similar size to create an even topping. 2. You can make individual hotpots in smaller ovenproof pie dishes and freeze them, uncooked. Baked for the same time, making sure the filling is piping hot and bubbling. 20 | Limwood Lifestyle

HEARTY Slow-cooked Pork, Cider & Sage Hotpot A glorious hotpot for cold nights with slow-cooked pork cooked in cider and sage. It’s topped with a crispy layer of potatoes. Limwood Lifestyle | 21

HEALTHY. HEARTY. HEAVENLY. HEAVENLY Mini Strawberry Rhubarb Galettes Nothing looks more elegant than these beautiful galettes, made with fresh strawberries and best served warm with a scoop of ice cream. These delicious treats taste like the flavours of spring. 22 | Limwood Lifestyle

Prep + Cook Time: 3 hours 25 minutes Serves 10 Ingredients Method – 2½ cups All-purpose – 1. Line two rimmed baking sheets with parchment Flour, spooned and leveled, paper. Pulse 2½ cups flour and 1½ teaspoons plus 3 tablespoons, divided, salt in a food processor until combined, 1 or 2 plus more for work surface times. Add butter and pulse until butter is the size of peas, 8 to 10 times. Transfer mixture to – 1½ tsp Kosher Salt, plus a a bowl. Add 6 tablespoons ice water and stir pinch, divided with your fingertips until no dry patches of flour remain and dough holds together when – 1 cup (2 sticks) cold Unsalted squeezed (add additional water, 1 tablespoon at Butter, cut into pieces. a time, if needed). Divide dough in half; flatten halves into disks and wrap in plastic. Chill at – 6 to 10 tablespoons Ice Water least 2 hours or up to overnight. – 5 tbsp granulated Sugar – 1 tsp Lemon Zest 2. Working with one disk at a time, roll dough to – 340g fresh Strawberries, 1/8-inch thickness on a floured surface. Cut out 5 rounds, using a 5-inch round cookie cutter, hulled and sliced (2 cups) rerolling scraps once, if necessary. Repeat – 180g fresh or frozen Rhubarb, with second disk. Transfer rounds to prepared baking sheets; refrigerate 30 minutes. sliced (1¼ cups) – 1 large Egg, beaten 3. Whisk together granulated sugar, lemon zest, – 1 tbsp Demerara Sugar remaining 3 tablespoons flour, and remaining – 1½ tbsp Strawberry Jelly, pinch salt in a bowl. Add strawberries and rhubarb; toss to coat. Spoon filling into centre melted of dough rounds (about ¼ cup each), leaving a ¾-inch border. Brush edges of dough with egg. SOURCE: COUNTRY LIVING Fold dough onto filling, overlapping it as you go. Lightly brush dough with egg; sprinkle with demerara sugar, dividing evenly. Freeze 30 minutes. 4. Preheat oven to 425°F/220°C with oven rack in lowest position. Bake until golden brown and filling is bubbly, 25 to 30 minutes. Brush fruit with jelly. Serve warm or at room temperature. Limwood Lifestyle | 23

CELLAR & BAR PHOTOS: SHUTTERSTOCK 24 | Limwood Lifestyle

THROUGH THE GRAPEVINE Dosterras Santa Rosa 2016 A gorgeous artisanal rosé from the Montsant region with only 2,200 bottles per vintage. Dosterras create wines which are truly expressive About Grenache of their terroir and for people who appreciate wines for all their nuances – history, provenance, culture Grenache (or Granacha in and of course, the incredible flavours. Spain) is a medium-bodied wine that is light in colour Owned by a passionate wine lover, Fernando and can have flavours of Grajales, who visited Montsant and falls in love with strawberry, black cherry the wines of the area, the landscapes, the people and raspberry. It’s also been and above all, the way of life and society of the described as having flavours Priorat region. of candied fruit, spices and cinnamon. Together with winemaker, Noemi Javierre, they make wines that are innovative yet respectful of their regionality. Celebrate this Mothers’ Day with a gift of this elegant rosé that will certainly bring the wow factor. Limited supply, check your local stores for availability. TASTING Terroir Colour Taste NOTES 2 hectares of calcareous Salmon colour with pink On the palate, it is and clay soil with 55-year- touches. fresh and smooth, old Grenache vines in with great acidity and Marçà. Aroma very well balanced. It On the nose, it brings back is mineral and deep. Wine making / Vinification memories of red fruits and Its beautiful, long 6-hour maceration during dry leaves. A standing glass is finish with a very vatting and subsequent expressed with floral notes like balsamic aftertaste. bleeding. 6 months in third orange blossom and quince. year French oak barrels. After a brief oxygenation, we get more citric aromas, green Grapes & Blends apple, some balsamic and 100% Red Grenache aniseed tones. Limwood Lifestyle | 25

CELLAR & BAR CubaTGIF! COCKTAIL Libre Transport yourself to Havana with this legendary Cuba Libre Cocktail made with Keepr’s Honey Spiced Rum 26 | Limwood Lifestyle

Ingredients Method – 50ml Keepr’s Honey 1. Add three Lime Wedges to a Spiced Rum glass and crush. – Cola  – 3 Limes 2. Pour in 20ml of Lime Juice and – Ice Cubes, as needed 50ml of Rum. – Mint Leaves, to garnish 3. Fill with ice and top with Cola. 4. Finish with a slice of Lime and a sprig of Mint. Keepr’s Honey Spiced Rum Tasting Notes A WEE DRAM Using 100% Organic Molasses from Unrefined Muscovado Sugar Cane Yamazaki produced in the fields of Florida, this Triple Distilled Rum is made 12 Year Old proudly by Cuban Master Distiller, Edis Zurita. With over 35 years of experience in the production of Rum, he lived and worked under Yamazaki is Suntory’s the reign of Fidel Castro. flagship single malt whisky, from Japan’s This Rum is carefully infused with a selection of Organic Orange & first and oldest malt Lemon Peel All Spice, Cinnamon, Cloves, Black Peppercorns & Nutmeg. distillery. This 12 year old first came onto the Made the Cuban way with Caribbean notes, this is pleasantly market in 1984 and spiced with a Caramel like sweetness. was the first seriously marketed Japanese The Rum is brought to Britain and finished with 100% Cotswold single malt whisky. Mineral Water and infused with a touch of Pure 100% British Honey to Since then, it has create a very special Spiced Rum. acquired something of a cult following, and Cuba Libre’s Origin Story for good reason! A wonderfully elegant SOURCE: AUSTRALIAN WOMEN’S WEEKLY The expression “Cuba Libre” is old, surrendered, including the then- and smooth single malt dating back to the mid-19th century new Coca Cola, which started that’s certainly not when Cubans adopted the “Free sending its cola syrup to Cuba in lacking in flavour. Cuba” cause while they fought for 1902. It is popularly believed that independence from Spain. During the this simple cocktail originated at Limwood Lifestyle | 27 Ten Years War (1868-1878), soldiers the American Bar in Havana at the sipped a drink they called Cuba Libre, turn of the 20th century. Patriots believed to be a mix of honey or who helped Cuba during the Spanish- molasses, water and rum. American war would mix rum and cola as a highball and toast the small American soldiers and businesses nation’s freedom. Salud! made their way into Cuba after Spain

DEPCAERLLTAMREN&TBHAERAD Sizzling Summer Cocktails Straight from the pages of the Keepr’s cocktail book, put your mixology skills to the test with these summer-inspired recipes. Honey Mint Gin Julep Lemonade Ingredients Method Ingredients Method – 1 Pint of Keepr’s 1. Squeeze the 10 – 70ml Keepr’s 1. Lightly muddle the mint Classic lemons and strain Smoked Honey leaves with a small into a jug. Bourbon amount of syrup in a – London Dry Gin Julep cup. with British Honey 2. Add one pint of – 10 Fresh Mint honey gin. Leaves 2. Add the bourbon – 10 Lemons and pack tightly with – Mint Leaves 3. ‘Smack’ the mint – 20ml Sugar Syrup crushed ice. – Ice leaves to bring out – 2 Dashes of – Keepr’s Honey to the flavour and add 3. Stir until the cup is to the jug. Angostura Bitters frosted. Top with more taste (optional) – Crushed Ice ice and garnish with 4. Stir and pour over ice. fresh mint leaves and a 5. If too tart, add honey few dashes of bitters. to taste. 28 | Limwood Lifestyle

Raspberry Berry Gimlet Punch Ingredients Method Ingredients Method – 100ml Keepr’s 1. Combine lime juice, – 100ml Keepr’s 1. Fill a 2 litre jug with ice. British raspberry syrup (dissolve British Elderberry, 2. Add the mint leaves, Raspberry & 2/3 cup of water and 2/3 Mulberry & Honey Honey Gin of a cup of sugar in a pan Gin strawberries, orange over heat. Remove from and cucumber. – 25ml Lime Juice the heat and stir in a cup – 7 Mint Leaves 3. Add 100ml of Elderberry, – 25ml Raspberry of raspberries. Leave – 6 Chopped Mulberry & Honey Gin to steep for an hour and top with soda water Simple Syrup before passing through a Strawberries or ginger ale. (see below) strainer) and the gin to a – 6 Orange Slices 4. Note: As a guide there – Fresh cocktail shaker over ice. – 6 Cucumber Slices should be 1 part gin to Raspberries to – Ice 7 parts ginger ale/soda garnish 2. Pour into a pre-chilled – Soda Water or water. glass. Ginger Ale 3. Garnish with raspberries. Limwood Lifestyle | 29

SPIN THE GLOBE PHOTO: SHUTTERSTOCK 30 | Limwood Lifestyle

USANapa Valley, The tumultuous beginnings and incredible rise of this iconic wine region, plus our top 1 tips on where to visit, eat and stay. Limwood Lifestyle | 31

SPIN THE GLOBE Inhabited by Native American Indians for centuries 3 PHOTOS: SHUTTERSTOCK prior to the first recorded exploration by Spanish priests in 1823, Napa Valley is likely named for a 4 southern Nappan (which means “Fairy Valley”) Indian village. phylloxera and Prohibition. Over the next four decades, American farmers began settling in the 1830s and Napa Valley reinvented itself with the pioneering spirit of George Calvert Yount planted the first Napa Valley their determined winemakers. grapes in 1839. The first commercial winery was established in 1861 by Charles Krug and by 1889, there In the Paris Wine Tasting of 1976 (popularly known as were more than 140 wineries in operation. “The Judgement of Paris”), Napa Valley was catapulted Sadly, the turn of the 20th century brought the destructive root louse, Phylloxera, which destroyed over onto the world stage when two of its wines 80% of vines in the valley. Winegrowers turned to farming – Chateau Montelena Chardonnay and walnuts and prunes instead to make a living off their land. Stag’s Leap Wine Cellars Cabernet A second crushing blow came in the form of Prohibition Sauvignon, were awarded first in 1920 (ending only in 1933) – Shutting down for good place in a blind tasting most of the resolute wineries that somehow managed to competition. survive phylloxera. A handful made it through this period Today, Napa Valley by producing sacramental wines for churches. is home to over 500 The turning point finally came in the 1930s as Napa wineries and is a Valley began its slow recovery from the double shock of world-famous travel destination with 2 world-class wines – Let’s raise a toast to their success!

1. (page 33) A map accents, the Wine showing Yountville, Train evokes the spirit a town named after of luxury rail travel George Calvert in the early 1900s. 4. Yount. 2. The iconic The market hall in Napa Valley sign. 3. Oxbow Public Market. Faithfully restored with 5. Colourful hot air Honduran mahogany balloons over the Napa 5 panelling and brass Valley landscape. WHERE TO VISIT / THINGS TO DO (BESIDES VISITING WINERIES, OF COURSE!) 1 Napa Valley Wine Train 2 Oxbow Public 3 Hot Air Ballooning Market winetrain.com balloonrides.com The Napa Valley Wine Train takes you oxbowpublicmarket.com Since 1976, Balloons Above through scenic, vineyard-lined terrains the Valley has been offering during the 3-hour, 36-mile (58 km) Open daily from 7:30 am ‐ 9:30 remarkable hot air balloon rides round-trip between Napa and St. Helena. pm, the Oxbow Public Market is to guests who seek a unique Passengers can sample several of the a free market in downtown Napa and unforgettable experience. region’s wines and choose to enjoy a that sells everything from fish to meal prepared onboard. olive oil and cheese. Before the ride, you can enjoy coffee and pastries, A real treat is their Champagne Vista Founded in 2007, the and after the journey, you can Dome experience in a 1952 Pullman full market is all about organic and celebrate with a champagne dome railcar with curved glass windows sustainable agriculture. An brunch and discuss your for panoramic views of the lush Napa active supporter of local food bird’s-eye experience. The hot Valley landscape. Travel in class with producers and the Napa Valley air balloons used by Balloons crisp linens, gleaming silverware and agricultural community, do visit Above the Valley are the largest sparkling glassware as you enjoy your to watch cooking demos and in America. curated menu showcasing the best of participate in wine and beer Californian cuisine and Napa Valley tastings. wines. Limwood Lifestyle | 33

SPIN THE GLOBE WHERE TO EAT 1 Cole’s Chop House 2 The Restaurant at Auberge du Soleil coleschophouse.com Located on Main Street in aubergeresorts.com/aubergedusoleil/ historic downtown Napa, Cole’s dine Chop House is a “Classic American Steakhouse” which For over 40 years, The Restaurant 7 celebrated its 20th anniversary at Auberge du Soleil has been in 2020. It has been serving up mesmerising guests with an incredible a wine menu packed with the dining experience – A definite must- region’s best options, all paired visit travel dining destination! to perfection with prime cuts of their signature dry-aged beef. Executive Chef, Robert Curry, sources the freshest ingredients from Rated “100 Best Steakhouses local purveyors to create Californian in America” by Opentable and dishes with a dash of Mediterranean nationally recognised as a “Great flavours which showcase the region’s Bourbon Bar of America” with best seasonal ingredients. a selection of over 175 hand- selected bourbons, it is a local We highly recommend a reservation institution hard to miss! to be seated on their Terrace and come in time for sunset cocktails or aperitif. Dine in splendour with the stunning 3 Mustards Grill panoramic views of the Napa Valley floor and the Mayacamas Mountains to mustardsgrill.com the west. 6 Named for the wild mustard PHOTOS: AUBERGE DU SOLEIL / SHUTTERSTOCK flowers that bloom in the vineyards every spring, Mustards Grill has been an integral part Napa Valley’s dining scene for over 30 years. Serving up honest American fare with worldly sophistication to visitors and the local community, including winemakers, chefs and truckers. Opened in 1983 by Cindy Pawlcyn, a pioneer in the development of wine country cuisine, Mustards Grill reflects her solid commitment to seasonal inspiration and use of the region’s bountiful harvests. 34 | Limwood Lifestyle

WHERE TO STAY 1 The Westin Verasa 2 Poetry Inn 3 Auberge du Soleil Napa poetryinn.com aubergeresorts.com/ aubergedusoleil/stay marriott.com/hotels/travel/ Poetry Inn is a small luxury Napa sfonw-the-westin-verasa-napa Valley hotel perched on a hillside Cabernet Sauvignon vineyard in the Nestled among a 33-acre heritage The Westin Verasa Napa blends Stag’s Leap District. olive grove and oak trees, Auberge downtown convenience, with the du Soleil is gorgeous property with vibrant dining and retail scene Each room boasts a private 50 luxurious rooms, suites and within walking distance, and terrace with views of the maisons (villas) named for towns in upscale comfort in a resort-style spectacular Napa Valley, Italian the south of France. hotel. Mascioni linens, spa-style bathroom with dual vanity, heated Envisioned by French Stay just down the road floor, and a separate shower and restaurateur, Claude Rouas and from Oxbow Public Market and soaking tub, outdoor shower, wood developed with his business right across the street from the burning fireplace, and more. All partner, Bob Harmon, Auberge famous Napa Wine Train. guests may enjoy a complimentary du Soleil has been providing their wine tasting at their sister winery, guests with a mesmerizing stay Cliff Lede Vineyards. since 1981. 8 6. The stunning restaurant terrace at Auberge du Soleil. (Source: Auberge du Soleil). 7. A field of blooming mustard flowers. They are not just beautiful to look at for they nourish the soil of vineyards too. 8. A room with a view indeed at Auberge du Soleil. (Source: Auberge du Soleil). Limwood Lifestyle | 35



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