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SPIRITS at Le Chandelier

FLOR DE CAÑA

Natural Ingredients Location: Chichigalpa, Nicaragua
Website: www.flordecana.com

Flor de Caña Rums prides itself on product consistency that only a single estate rum can guarantee. Produced with the finest molasses from sugar cane harvested in fields adjacent to the distillery in Chichigalpa, Nicaragua, your next taste of Flor de Caña Rum will be the same as your last.

Flor de Caña - The History

1890 - The first distillery was built at the San Antonio Sugar Mill in Chichigalpa, Nicaragua in 1890. Back then the young rums were the drink of choice for celebrating the the sugar cane harvest, with limited quantities of better tasting "aged" rums reserved for and savored by the proprietors of the mill. Founded by Francisco Alfredo Pellas the company is led today by the Pellas family's fifth generation. 1937 - An independent company is founded within the plantation, Compañía Licorera de Nicaragua, which was dedicated to producing and marketing rum. So was born the brand Flor de Caña. 1959 - Flor de Caña Slow-Aged Rum is first exported to Central America and Venezuela. The brand is bolstered by the launching of "Etiqueta Negra" (Black Label). 1980 - During the revolutionary years of the 80's, the rums aged patiently and now Flor de Caña proudly claims one of the largest aged rum reserves in the world. 1998 - Attesting to the quality of Flor de Caña Rum, Compañia Licorera de Nicaragua was the first rum producer in the world to obtain ISO 9000 certification of quality. The company has since earned environmentally-friendly ISO 14000, HCAAP and Kosher certifications. 1999 - Rum Marketing International (RUMMI) Ltd. is founded in Miami, Florida to oversee the international expansion of Compañia Licorera de Nicaragua's products. In celebration of the new Millennium Flor de Caña Centenario 21 Commemorative Edition is introduced
Today - "Since the beginning, Flor de Caña has stood for an unwavering commitment to creating the highest quality rums, a commitment that comprises expert craftsmanship, the finest natural ingredients and the unique Slow-Aged method. Now available in over 40 countries, we invite you to discover Flor de Caña Rum and savor the heritage." Carlos Pellas, Chairman &CEO, Compañia Licorera de Nicaragua

Process

Our unique slow-aging method means you can expect to enjoy the finest quality rums in the world. Combining the latest distillation technology with the craftsmanship involved in the selection of natural ingredients, the aging and blending of our rums, we produce the best rums available today.

Natural Ingredients

Flor de Caña Rums prides itself on product consistency that only a single estate rum can guarantee. Produced with the finest molasses from sugar cane harvested in fields adjacent to the distillery in Chichigalpa, Nicaragua, your next taste of Flor de Caña Rum will be the same as your last.

Distillation

Distilled 5 times using the latest technology, craftsmanship, and a continuous distillation column process, Master Distiller follows the century-old guidelines to ensure that the proper attributes are present.

Slow-Aging

Flor de Caña acquires its amber colour, rich flavour, smooth taste and unique aroma in small American white oak barrels. There are no additives or accelerants used to promote aging artificially. Traditional barrelhouses, built without air-conditioning, provide Flor de Caña a natural, undisturbed environment for the full flavour to unfold. Every drop of Flor de Caña Rum is naturally aged.

TOVARITCH!

Location: St. Petersburg, Russia
Website: www.tovaritch.com

Tovaritch!™ vodka is an authentic Russian vodka from grain, distilled 5 times, produced and bottled in the vodka’s original homeland, the St. Petersburg region, using traditional methods for its production and distillation processes. "Russians never drink alone, Vogue April 2013 Liquid Assets but always with a “Tovaritch!™” (Comrade)".

We are proud to announce that Tovaritch! Appeared in the April 2013 edition of Vogue UK as one of their "Liquid Assets", proving Tovaritch! is high in standard, quality and style!

About Tovaritch!™

Traditional Russian methods mean that vodka is prepared with pure spring water, drawn directly from clearest wells at the Tovaritch!™ vodka distilleries, and using only selected grains, which undergo twenty filtration stages.

One of the key elements to guarantee the purity and transparency of Tovaritch!™ vodka is the water used. This exceptional water comes from the same region as our distilleries, and already undergoes its preliminary filtration when it is drawn. Spirits Business Organic Master 2011 The pure water is in fact filtered through the layer of rock, and this first filtration serves to prevent any minerals from forming residues at the bottom of the bottle.

The careful selection of raw materials (only the purest water, and best organic grain from the Volga regions) is accompanied by production processes that are carefully controlled at every stage to guarantee the originality of this Premium product.

Tovaritch!™ vodka has no added flavouring, in line with the company’s philosophy, which values the originality and transparency of this original Russian vodka.

HAMMER

Location: Norway

Hammer is a London Dry Gin based on an English recipe originating from 1776 and is further refined with water from the natural reserves of Hammer.

About Hammer Gin

Hammer Gin Hammer is a London Dry Gin based on an English recipe originating from 1776 and is further refined with water from the natural reserves of Hammer. The Hammer reserves are located in the Hadeland district in Southern Norway.

Water from this area goes through a unique filtering process where it is purified by rock minerals which were formed around 300 million years ago during the area's volcanic period.

Hammer Gin is among the purest of its kind, created with wild herbs and spices and produced according to a 200 year-old tradition. Using double pot still distillation with a unique filtering process extracts the purest flavour from the herbs, giving the product a clear, rich taste

CASA CENTINELA & CABRITO

Location: Jalisco Highlands, Mexico
Website: www.elmascabrito.com

Tequila Cabrito is made in the Jalisco Highlands from 8 year agave, and bottled at origin. It is produced by Casa Centinela, a 100% Mexican owned company with over 100 years of history. It is aged in American oak barrels and contains no additives. Cabrito is bottled in Mexico under the supervision of the Mexican government and is among the top three tequila brands sold in Mexico.

About Cabrito

Cabrito Ariel View Casa Centinela was the first licensed Highland distillery in Mexico (1904) and continues to be a family run Mexican company. As one of Mexico’s top three selling tequilas, annual production exceeds 1.2 million cases and comes from agave grown on our nearly 4,000 acre agave plantation.

Tasting Notes
Cabrito Blanco 100% Agave – “ Clear and brilliant colour with round notes of floral anisette, fruit, apple and lemon with some cooked agave and cut grass aromatics. The flavour is slightly sweet cooked agave, with tangy spice and grapefruit.”
Cabrito Reposado 100% Agave – The ageing of the Reposado exceeds competing brands, with 6 months in barrel – “Coloured with a light golden hue; it has mellow notes of apple, pear, banana, anisette and caramel, with subtle honey, cooked agave and white oak notes. The flour is cooked agave with balanced sweetness, white oak with a hint of vanilla and coconut. It is aged in American white oak for 6 months.”

LOS DANZANTES & ALIPUS

Location:Oaxaca, Mexico
Website: www.losdanzantes.com

Los Danzantes is a restaurant group that owns the famous mezcalería - Corazón de Maguey ("heart of the maguey") - in the bustling neighbourhood of Coyoacán, Mexico City. With a superb food menu they also stock an excellent selection of hand crafted Mezcals and in 1997 the group decided to purchase a palenque, or distillery, in Santiago Matatlán, in the state of Oaxaca, south-west Mexico, and began making their own brand of mezcals including Alipus.

About Los Danzantes & Alipus

Los Danzantes Los Danzantes: These hand crafted Mezcals, distilled in copper potstills are produced by Master distiller Joel Antonio Cruz Jr. from the Espadin agave in the region of Santiago Matatlan, Tlacolula, Oaxaca.

Alipus: These mezcals are 100% agave produced in remote pueblos in Oaxaca’s noted Mezcal region, via craft production from artisanal family distilleries. The agaves are wood-roasted in palenques (conical below-ground ovens), with the juice extracted by slow stone-milling (tahona). Fermentation takes place with native yeasts in open wood vats and is double-distilled in small wood fire copper potstills.

JOSEPH CARTRON

Location: Nuits-Saint-Georges, Burgundy
Website: www.cartron.fr

Cartron specializes in the production of high quality liqueurs, crèmes, ratafia, marc and eaux-de-vie, with a team of craftsmen using age old recipes. A stringent fruit selection, time and patience, natural ingredients and depth of flavour are just some of the criteria included in the Cartron charter of quality.

http://www.amathusdrinks.com/skin/frontend/default/default/liqueursandsirop.jpg About Cartron

Cartron has been a family business since 1882, with strong roots in the town of Nuits-Saint-Georges at the heart of Burgundy’s cru vineyards. The soil of this region has been producing high quality fruit for centuries, which for have been used in the production of Burgundy wines, or fruits to produce juices, liqueurs and fruit brandies.

Careful choice of ingredients combined with specially created recipes is the heart of what makes Joseph Cartron's products special. Maceration and infusion techniques have been developed over the years so that individual production methods exist to make the most of every type of fruit and berry, giving the finest extraction and concentration of aroma for all the crèmes and liqueurs.

Marcs, fines and aged plum brandy are distilled in stills over a century old then aged in both new and old oak barrels. Eau-de-vie is distilled with great care in old copper stills and aged in glass demi-johns under the roof tiles in the loft, further developing their flavour over the passing seasons.