Since the beginning of the 18th century, in France, the Bouton family has dedicated itself to the noble art of distillation, enriching with formulas and secrets a precious notebook destined to be handed down from generation to generation: the Bouton Recipe Book.
The success of their spirits was such that they earned the title of suppliers to the imperial house of Napoleon I. With the fall of the regime, the most talented of the heirs, Jean Bouton, decides to undertake a long journey to Italy, bringing with him the famous family recipe book.
More than a hundred years later, in 1939, the company chose to enhance the Italian personality of the product and renamed it Vecchia Romagna Buton Brandy.
In 1999 the company was acquired by Gruppo Montenegro which, through the commercial success and the renovation of the historic production plant, gave new life to the business, making it a flagship of the Italian liquor industry.
The History of Tequila The Aztecs first used the agave plant to make a drink called pulque. This drink was made by fermenting the sap of the agave plant, and it was used for religious and ceremonial purposes. When the Spanish conquistadors arrived in Mexico, they began to make their own version of pulque, which they called mezcal. Mezcal was made with the same agave sap, but it was distilled, and it quickly became popular among the Spanish settlers. Tequila was first produced in the 16th century in the town of Tequila, which is located in the state of Jalisco. The first tequila distillery was built by the Marquis of Altamira. Tequila was originally made with a type of agave known as Blue Weber Agave (agave azul). This variety of agave is still used to make tequila today.
How is Tequila Crafted Tequila is a distilled beverage made from the blue agave plant. The drink is typically composed of 40% – 60% alcohol by volume (80 – 120 proof) and is made in Mexico. Tequila is made from the heart of the agave plant, which is called the piña. The piña is roasted above-ground in an oven and then shredded or grounded into a pulp. Then, the pulp is mixed with water and yeast and fermented in large vats for two to three weeks. After fermentation, the mixture is distilled two or three times to produce the final product.
NEW PRODUCT | VOLCAN DE MI TIERRA BEFORE TEQUILA WAS A DRINK IT WAS A VOLCANO
Volcan de mi tierra’s true beginnings date back over 200,000 years, when the “tequila” volcano erupted, and nourished the soil of the jalisco region in Mexico.
Volcan de mi tierra, which translates into “land of the volcano”, embodies a celebration of provenance and legacy. Volcan de mi tierra harmonizes 300 years of passion and entrepreneurship, joining the gallardo family’s heritage and deep mexican roots with moët hennessy’s commitment to craftsmanship and savoir faire.
BLANCO CRISP FLAVORS FROM THE HEART OF THE AGAVE. Volcan de mi tierra blanco blends the herbal, citrus and spicy indicative of the lowlands with fruity notes like cherry and pear from the highlands. Its taste combines sweet agave notes with delicate hints of grapefruit and a touch of black pepper spice, resulting in a well-balanced finish.
CRISTALINO AGED TEQUILA WITH AN UNPRECEDENTED COMPLEXITY. We pushed the boundaries of aging tequila by blending añejo and extra-añejo. Then we removed the color and the most prominent wooden notes to keep the crisp flavor of the agave. Volcan de mi tierra cristalino is a fusion of tobacco, dried fruits, chocolate, caramel, vanilla, and cooked agave aromas in this unique and elegant style. It unveils, its best aromas sipped neat or savored chilled on the rocks.
THE NEW WAVE OF REFRESHMENT Sparkling water with alcohol and a hint of natural flavours
What is hard seltzer? Seltzer water is carbonated water that contains no CO2 but is infused with less alcohol, making HARD SELTZER an alcohol-containing beverage. Hard Seltzer, or hard sparkling water (carbonated water with alcohol), is a low-calorie drink popular among health-conscious individuals, especially in the U.S. It contains fewer carbohydrates, and its alcohol content is lower compared to other types of alcoholic beverages. HARD SELTZER’s alcohol content typically ranges between 4-5%, much lower than most alcoholic beverages.
In 1993, Australia’s Two Dogs introduced an alcoholic lemon-flavored drink that was marketed as refreshing and low in sugar. This was followed by brands like Hooper’s Hooch, Mike’s Hard Lemonade, which became popular.
White Claw Hard Seltzer is gluten-free, with natural flavors, containing very few calories and less sugar. One serving contains only 2 grams of sugar, making it a light and refreshing choice for health-conscious consumers. If you are seeking a healthier beverage choice, White Claw Hard Seltzer is the ideal option for you.
McLAREN RACING AND JACK DANIEL’S ANNOUNCE LIMITED EDITION TENNESSEE WHISKEY BOTTLE
LIMITED EDITION BOTTLE The limited edition bottle features McLaren’s distinctive papaya colourway, and a customised label and packaging.
In celebration of Jack Daniel’s partnership with McLaren Formula 1 team, fans now have the opportunity to own a piece of brand history – in a bottle. This limited edition bottle design for Jack Daniel’s Tennessee Whiskey commemorates the two pioneering founders behind each of these iconic brands – Mr. Jack Daniel himself and Bruce McLaren. This limited edition bottle will be available in select Formula 1 race cities across the globe as early as May 2023
The two brands use the partnership to celebrate their rich histories, shared ambition to innovate, and to provide exciting and unique activations for their fans. To mark the 2023 Australian Grand Prix, Jack Daniel’s launched the Papaya Pit-Stop, a cocktail inspired by the McLaren F1 Team, at a renowned Melbourne rooftop bar.
BRINGING TWO ICONIC BRANDS TOGETHER Jack Daniel’s and McLaren Racing announced a multi-year partnership making Jack Daniel’s Tennessee Whiskey an Official Partner of the McLaren Formula 1 Team beginning in 2023. Jack Daniel’s has over 155 years of heritage in crafting whiskey and will enter Formula 1 for the first time with McLaren to evolve its global presence and reach new consumers.
The word whisk(e)y is the anglicized version of the Irish Gaelic word “uisce” which comes from “uisce beatha” of which “uisce” means “water” and “beatha” means “life” and is pronounced as “ish-ca baa-ha”. While the Irish translated “water of life” as “uisce beatha”, the Scottish translated the spelling to be “uisge beatha”. And that is the deal with that bracketed “e” in the word whisk(e)y. Whisky and whiskey are one in the same. However, certain countries have certain preferences on the spelling.
A quick little trick is to remember that which is which:
Countries with the letter “e” in them (e.g. United States + Ireland) spell it whiskey (and the plural whiskeys)
Countries without the letter “y” in them (e.g. Scotland, Canada + Japan) spell it whisky (and the plural whiskies)
Irish monks first invented whisk(e)y around the 15th century after learning distillation techniques from the east. Monasteries began to use distillation to create the water of life as a medicinal healing tool for things like smallpox. At this point in time they hadn’t figured out that aging it in barrels makes it taste a lot better. The rough, fresh off the still, undiluted distillate would often be drank straight. So monks and farmers would put other ingredients like honey, herbs, berries, spices, or to use the more fancy word, botanicals, to smooth it out and make it drinkable.
WHAT WHISK(E)Y IS MADE FROM
Whisk(e)y is made from four key ingredients: cereal grains, yeast, water, and time (spent aging in barrels).
The most common cereal grains used to make whisk(e)y are Barley, Corn, Rye + Wheat with the majority of whisky around the world having a base of either Barley or Corn.
Whisky is made by extracting the sugars from raw grains and distilled from fermented grain, typically barley, corn, wheat or rye. It is aged in wooden casks, which helps give whisky its amber color, and must have a minimum alcohol by volume (ABV) of 40%. Different types of whiskies are distinguished from one another based on where they originated, the blending process, the type of grain used and the aging process. While different brands will have unique flavor profiles, in general whisky is known for its warm, caramelly, spicy, sweet, or toasty taste.
BOURBON
According to US regulations, in order for something to be considered a Bourbon it has to meet five requirements: it has to be made in the USA, made from at least 51% corn, distilled to no higher than 160 proof, put into a barrel at no higher than 125 proof and is put into a new, charred oak container.
There’s no aging requirements and doesn’t have to be made in Kentucky. There are a few things to note:
If you want to call your bourbon a “Kentucky Bourbon,” it needs to be aged at least one year
If you want to call your bourbon a “Straight Bourbon,” it needs to be aged for at least two years
TENNESSEE WHISKEY + RYE WHISKEY
While Tennessee Whiskey technically falls under the “bourbon” category as Tennessee whiskeys meet the five requirements to be a bourbon, the main differences are that (1) it’s specifically produced in Tennessee and (2) it undergoes the “Lincoln County Process” in which the whiskey is sugar maple charcoal filtered before it is put in barrels to age.
Rye whiskey made from at least 51% rye and other can be corn. Rye whiskey is drier, and you can taste the sharp taste of notes.
SINGLE-MALT WHISKY
Single-malt whisky only uses one type of malted grain (typically barley) in its production and comes from a single distillery. The final liquor bottle may combine whisky from different barrels. They must be must be made from 100% barley, must be filtered at least 2 times using Pot Still method, must be aged 3 years in oak barrels and must have a minimum alcohol by volume (ABV) of 40%.
Single-malt whisky tastes like oaky, woody, roasted grain alcohol, often with caramel, vanilla, fruit, or nut notes. Single malts tend to amplify and mellow these flavor characteristics simultaneously, so the drink is superiorly smooth. In the case of scotch, there’s also a peaty, smoky nuance.
BLENDED WHISKY
Blended whisky is when two or more types of whiskies are blended together to create the final product. While the definitions for what a blended whisky varies depending on country, typically to create a blended whisky, a “base whisky”, which is less flavorful but cheaper to produce, is blended with a “flavoring whisky” which is higher quality but more expensive to produce.
In Scotland, there are three types of blended whiskies: Blended Malt, Blended Grain and Blended Scotch Whisky. Blended Malts are when two or more Single Malts from different distilleries are blended together. Blended Grains are when two or more Single Grains are blended together from different distilleries. Blended Scotch Whiskies are when a Single Malt from one distiller is blended together with a Single Grain from another distillery. For Blended Scotch Whiskies the “base whisky” is typically a Grain Whisky and the “flavoring whisky” is typically a Malt Whisky.
“Sour” liquor shop Timetable: Open Monday – Sunday from 09:00am – 12:00am. Address: Khan-Uul district, Zaisan Toiruu, Golden Buddha & Zaisan Central, 1st floor, “Sour” liquor shop.
In recent years, the world has entered a new era in which more and more people are paying more attention to environmental threats, such as climate change, ecological balance and the threat of depletion of natural resources. Following this phenomenon, we all know that we need to pay attention to our lifestyle, foods and drinks. And, so for any cocktails that we enjoy drinking, we must find eco-friendlier ways to make them with zero wastes.
“MSM Betastar” LLC is an official distributor of “Flor de Caña”, world’s finest rum and the leader in sustainability growth policy. The “Flor de Caña – Zero Waste Cocktail Challenge 2022”, an international bartender competition, was officially organized in Mongolia for the first time in 2022 by MSM Betastar. The competition participants present their own zero waste cocktail, and the winner is given the opportunity to compete in the Regional Grand Finals with bartenders from many other countries, participates in world level bartender training, and is part of an unforgettable experiences.
We are pleased to announce this year’s “Flor de Caña – Zero Waste Cocktail Challenge 2023” will be held again in Mongolia very soon. As in the previous year, the champion from Mongolia will be eligible to participate in the Regional Grand Finals abroad and present and serve his own cocktail creation to the world.
Further information on the “Flor de Caña – Zero Waste Cocktail challenge 2023” competition will be post very soon on the MSM Betastar social media pages.
LET’S MAKE FUTURE GREENER TOGETHER!
Flor de Caña: 30YO
Aged in single barrel for 30 years.
A 30-year-old, ultra-luxury rum aged in a single barrel since 1988. Flor de Caña V Generaciones is an exceptionally rare rum in a beautifully packaged bottle. It features the signatures of the five family generations on the label, a bottle cap made from volcanic rock, and the replica of the iconic 1902 volcano postal stamp of Nicaragua.
Alc: 45%, copper colored.
Nose: Leather, vanilla, buckwheat honey, toasted coconut, some hazelnuts, a few walnuts, and strangely, plain, unsweetened Cheerios.
Palate: Dried fruit and real, actual coffee beans, tobacco, dark chocolate, nutmeg with a hint of vanilla, and a sharp, peppery finish. Best enjoyed served neat.
“Sour” liquor shop Timetable: Open Monday – Sunday from 09:00am – 12:00am. Address: Khan-Uul district, Zaisan Toiruu, Golden Buddha & Zaisan Central, 1st floor, “Sour” liquor shop.
