Goose Island Beer Bring Clean Cut Kid to London

Clean Cut Kid has partnered with Goose Island for Migration Week, a week-long celebration bringing the spirit of Chicago to London in the form of a barrel-load of Chicago’s finest Goose Island beer. Last week they headlined The Hoxton Square Bar and Kitchen and we managed to get a quick word. What is your favourite craft beer? (Of course, we would love to hear about some of your favourite Goose Island beers) Mike’s the beer man in this band – he is super passionate about it and was excited to be teaming up with Goose Island. We enjoyed trying the new Midway session IPA which was on tap at the gig. It was a good night! You’ve partnered up with Chicago’s famous craft beer brand, Goose Island. How was headlining the Midway Sessions gig? How did the collaboration come about? And what does it mean to you to have closed the week? We really enjoyed Midway Sessions! The gig was part of Goose Island’s ‘Migration Week’, which was all about bringing the spirit of Chicago to London, and celebrating the best there is in music, food and of course, beer. We…
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Let’s Talk About Gin …. Baby (In convo with Nick Unsworth from …

“He who dares, Gins!” or “Get some Giiiiiiiin!!” Anyone who can name which episode of which programme that was taken from wins a curly wurly. For anyone looking to learn more about whisky or distilled spirits, you should definitely check out GreatDrams Radio, available now on iTunes. Every week, Greg Dillon, (founder of GreatDrams) and I reel off the latest news and releases from within the spirit world. Which sounds like something you’d hear a voodoo priest sing about in Predator 2. Of course I’m talking about distilled spirits. This week we spoke to the head barman Nick Unsworth of the popular gin parlour, Graphic Bar, Soho. Belongs to Urban Leisure Group, what have they done to the graphic bar? It’s the oldest in the group, early archetypes for the aesthetics that we have now, exposed brick work, there’s a bit of Coin Laundry in Graphic, Graphic really set the blueprint. So much choice, over 300 gins, how do your customers know what to try?  Customers ask ‘why don’t we do a big menu?’ But I don’t like to take the human element out. What’s fun is the interacting with the bartender,…
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‘Prohibition was such an Enigma’ – Interview with Nate Booker from Old Forester

It’s not been a secret that Old Forester have signed up for the sequel of the new Kingsman Movie: The Golden Circle. They’ll even be releasing a new liquid to coincide with the film called Statesman. On the latest episode of GreatDrams Radio, we talk to Nate Booker, UK Brand Ambassador for Old Forester. Nate tell us a little bit about you, kick things off.  I’m the brand ambassador for Old Forester and Woodford Reserve, have been for the past two years. It’s a varied job, I host masterclasses for members, tasting sessions, custom and educational tasters. Sometimes I get to show the master distiller around town, that’s great. Give us a little spiel on Old Forester, it has a rich history right?  Yeah, so in the 1870’s a lot of people were making fake whisky. So it was dangerous, so George Garvin Brown started blending his own whisky. He was a pharmaceutical salesman, so he made this whisky for a friend – William Forester. William in turn prescribed this to his patients, it’s the only whisky thats been made before, during and after prohibition. People were destroying whisky in the streets, pouring down…
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Cocktail Trading Company Launch Tales of a Wicked Past

Ever had a cocktail served with a magnifying glass attached? I got to see first hand some of  the curious wonders being delivered at the Cocktail Trading Club last night in Brick Lane. The menu which I was allowed to take home with permission, tells you politely in the first chapter not to half inch the vessels. A message to all assholes, don’t steal the vessels! Each vessel time they lose one they have to sell 10 cocktails to make the money back. The theme of the menu was to bring back unsung classic cocktails of yesteryear. Each drink comes in at just under 10 sheets, reasonable I’d say. I took the missus and chaperoned her Russian friend who had just flown it. Perfect landing spot to show the out-of-towners something different. Not entirely sure it did anything for my masculinity drinking something green and luminescent. But I was able to describe the story of The Krays thanks to watching the film a thousand times. (The original). So maybe I pulled back some man points there.  
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Introducing Suntory’s Chita Single Grain Whisky

Last night I attended the launch of The Suntory Chita Terrace at ROKA Canary Wharf. Suntory are partnering with ROKA Canary Wharf in celebration of the launch of Suntory’s Chita Single Grain Whisky and have introduced a Japanese garden terrace for the summer months. Simon the head mixologist walked me through a couple of cocktails, but I’ll be honest, after a couple of highballs I was tuning out and I struggled to hear him talk over the DJ. He was a nice enough fella. I asked to try it neat and here’s what I found.. Smell: Woody, spicy, chilli’s Notes: Not aggressive, for 43% ABV I was surprised at how accessible it was. Tangy, some fruits, mango. Permeates on the tongue like a shape-shifter. Corn, obviously. Overall these guys had done well curating a decent cocktail menu. It will expand I’m told once the terrace is open to the public officially. Currently only available at Roko Terrace, no news on official launch date. Or they might have told me, but as I mentioned, one too many high balls. For an official match report and all things whisky be sure to tune into GreatDrams Radio. ROKA Canary Wharf, 4,…
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GreatDrams Launch New Podcast

It’s been in the pipeline for some time, but yesterday saw the official launch of GreatDrams Radio, hosted by GreatDrams writer and founder Greg Dillon, now available to download on iTunes. We’re proud to announce our collaboration with GreatDrams Radio as we’ll be co-hosting the weekly show that will focus mainly on whisky and other distilled spirits. The inaugural episode takes a look at the current Islay Festival as we speak to Donald Colville, Malts ambassador to Diageo. What is going on at the festival?  We’re coming out of the busy period, Saturday just gone was Lagavulin day, every year they have the honour of opening the festival. We were very humbled by the amount of people that came and visited us, they stay for the masterclasses, operator tours, cocktail sessions and the music of course. Scotch is still the worlds favourite whisky, no doubt. What plans does the festival have for the future? The expansion question is the one that’s the hardest, there is only a physical amount you can do with the island, it’s reaching saturation point. Only a certain amount of land you can pitch a tent. There is…
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The Heineken Experience – not Quite so Champions League

The Heineken Experience, no longer a brewery. That brewery moved outside of Amsterdam in the late 80’s, 40k into the middle of bumble fuck that no tourist can be arsed to travel too. It was founded in 1864 by Gerard Adriaan Heineken, who convinced his folks to buy an old brewery from family money. From its humble beginnings it now has two machines that can individually pump out 45 thousand bottles an hour. In the old days you could put your own labels and print your own names onto a Heineken bottle. Nowadays it’s all lasered on. So it’s the yeast. Yes you want to know what’s the difference between Heineken and every other bottle of beer? The yeast. Some kind of propriety yeast/secret recipe yeast that they keep under wraps. The experience had its ebbs and flows. It felt like a bit like the crystal maze at times. Going through the futuristic zone with discos and virtual gaming stations. Then off to the Medieval Zone where you’d learn about the history and the horses. You even had that special feeling of being locked in a room, waiting in a…
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When British Airways Destroy Your Luggage

Ok I’ll keep this brief because I’m not into snipey Facebook status’s where people get to ‘box their gimp’ (Steve Peters analogy) followed by a ‘rant over’ closer. Not into that bullshit. But I am into making people and companies accountable. Especially companies that get so big they become faceless entities. So I’ll make a start. British Airways decimated my £350 Freitag bag on a flight back from Houston the other month. Shit happens, no one died. When I landed back at Heathrow I had to fill out a couple of forms and was given a number to ring. First off, why do I have to call these arseholes? If I spill another mans pint accidentally, I don’t hand him my card and tell him to call my lawyer. All though that would be a good power move. Second off, the number didn’t work. It’s the wrong number on the form, they have a series of other numbers, each of which, aren’t the correct department for my ‘line of enquiry’. This charade goes on for 60p a minute and each poor fella/sheila on the other end gets a quick earful from me about…
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Slayed by the Schladerer – Scrapbook

“Pete will enjoy some Schnapps” The missus’s flatmate said, and she wasn’t wrong. Currently hammering this out on a flight over to Piz Gloria, to walk in Lazenby’s footsteps as he ponced around the peaks of Murren smoking a pipe and banging his way through Blofeld’s hypnotised angels of death, with a crushing hangover. The one that makes every chore feel twice as laborious and magnifies your place in the world as no bigger than a dung beetle grazing on a cow turd. This of course is the result of Pete enjoying the Schnaps, both bottles. Although technically not schnapps as originally indicated, but a pear brandy from Schladerer Obstwasser. Distilled from fermented apples and pears from the Markgrafler region, the black forest and around Lake Constance. On the nose pear, red apple and pepper. On the palette a violent hit of alcohol, pear flesh notes and parma violets. This morning I fished them out of the garbage, wiped off the garbage and excavated the lids. Filled them with water for the purposes of the shoot, the cat looked on stoically from the shadows, poised with deft precision on the top…
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Easy to Make Cocktails with Funkin

This week I was sent some Funkin Cocktail mixers to review. Doesn’t Funkin sound like a name thought up in a board room filled with over 50’s? Anyway, I’m not getting paid to write about it here, or do a video. However, I needed to test out the camera, the new dolly and the new Movofilms Nano Camera Stabilizer, which in the end just acted as a tripod. I’ll need to figure out why it’s so blurry when I transfer it over to YouTube, looks a lot better on Final Cut. Also how to get a smooth run on the dolly. Anyone got any tips I’d appreciate the feedback. Don’t forget to subscribe that would be nice. Thanks.  
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