The Evolution of Stone’s Ginger: A Legacy of Craft, Innovation, and Global Appeal
Back in 1740, when the Finsbury Distilling Company first launched their Stone’s Original Green Ginger Wine, little could they envisage what the ubiquitous, truly global beverage would achieve. The Angove family has been crafting and innovating with Stone’s range in Australia for over 60 years, and Stone’s consumers widely consider the Australian blend the best in the world.
Stone’s range of ginger drinks isn’t just for sipping in the cooler months; it is one of the most versatile drinks on the market. In 2001, Stone’s launched “the original and the best” Stone’s Ginger Beer, which is still going strong today. That was followed up by Stone’s Ginger Joe in 2010.
The legend of Ginger Joe is inspired by ‘Ginger’ Joseph Stone, a moustachioed London greengrocer and illustrious founder of the noble House of Stone. Legend recalls Joe was fanatical about the tantalising taste of the ginger root (lat. Zingiber Officinale) and that his first ‘dip in the ginge’ circa 1740 produced a tipple that literally singed the tips of his ‘tache – an image now immortalised on every bottle and can of this stirringly vigorous alcoholic ginger brew. A great point of difference in your craft beer and cider selection!
Most recently, the delectable Stone’s Chocolate and Orange was released and has received critical acclaim from the dedicated and loyal fans of Australia’s favourite ginger beverages.
The latest invention just in time for summer is Stone’s Tropical Delight, which follows the tradition of all of the Stone’s Ginger family in using only the finest quality wine and natural ginger. This delectable blend has been combined with an array of tropical-inspired fruits, including pineapple, passionfruit and mango, to create a lively and refreshing experience.
Drink straight or combine 50/50 with soda water or sparkling wine of choice (we recommend Angove Organic) over ice and drift away to your favourite tropical paradise.
For more information, please get in touch with your Vintage House Wine & Spirits Area Manager.
Phone: 1300 769 266
Email: sales@vhws.com.au
Website: www.vhws.com.au
Angel’s Envy 2024 Cask Strength Bourbon
Bacardi’s Angel’s Envy has unveiled its 13th annual cask strength bourbon, with this year’s release being the first to introduce a Tawny Port cask finish in addition to the signature Ruby Port cask finish.
According to notes provided by the distillery, the robust oak and toffee from the bourbon harmonise with the hallmark Ruby Port character, while Tawny Port adds a nutty, caramelised fruit quality that bridges the two flavours.
The Angel’s Envy 2024 Cask Strength Bourbon also marks the distillery’s first time using the solera method.
"This year's Cask Strength Bourbon not only honours the familiar flavours our fans love but also adds another layer of complexity with the Tawny finish,” said Owen Martin, Master Distiller.
“It's a great example of our vision for innovation, staying true to our roots while striving to provide a fresh perspective on our cherished whiskeys and American Whiskey overall."
Only 23,196 bottles of Angel’s Envy 2024 Cask Strength Bourbon have been released globally, each bottled at an abv of 59.4% and retailing for USD $230 ($350).
Read the full Drinks Trade article here.
Fourth Wave Wine launches Australia’s first hard wine brand
Fourth Wave Wine, the company responsible for iconic wine brands such as Tread Softly, Little Giant, and Elephant in the Room, has launched Mullet, the first Australian brand to specialise in hard wines.
Included in the release are seven higher-abv wines made from extra ripe grapes, resulting in wines that deliver an initial rich mouthfeel and a long, lingering finish. This ranges from a Moscato with a 13.5% abv to a Shiraz with an abv of 17%.
“Mullet speaks deliberately non-wine language in tone of voice and look and feel. It is anti-sophisticated, anti-conventional,” said Ross Marshall, Managing Director.
“It is bold, brave, fun, and laden with satirical humour and attitude. Like the hairstyle, Mullet is not for everyone.”
The Mullet range is available now from select retailers nationwide at an RRP of $13.99.
L'OR Coffee Popping Pearls
Premium coffee brand L’OR has announced its latest innovation, L’OR Coffee Popping Pearls. Directly inspired by the popping pearls from Bubble Tea, L’OR’s latest product features real coffee in the pearl format, presenting tremendous opportunity for incorporation in cocktails such as espresso martinis.
“It’s a true innovation that makes coffee, yoghurt, ice cream, cocktails, desserts, etcetrea so much more exciting and surprising,” said Virginia Marsh, L’OR Marketing Director Australia.
“With the launch of the L’OR Coffee Popping Pearls we’re introducing a whole new dimension of pleasure… We’re thrilled to be pioneers, bringing real coffee into popping pearls, blending the worlds of coffee and bubble tea in an innovative way.”
Takamaka Rum launches in Australia
Takamaka Rum has officially launched into Australia via Dispatch, a new spirits importer with a focus on sustainability.
The number one spirit of the Seychelles, Takamaka was founded in 2002 by brothers Richard and Bernard d’Offay. The portfolio now spans three collections: the Seychelles Series, St André Series, and Le Clos Series.
Bernard d’Offay, Co-founder of Takamaka, said: “For us as a business and me personally, I am so excited to be launching in Australia. Not only is it a place which I fell in love with almost 20 years ago but it’s a market which I believe Takamaka will thrive.”
Click here to read the full article.
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