Beefeater Gin Is Launching an Ultrapremium Barrel-Aged Bottling

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Beefeater Gin is releasing an ultrapremium barrel-aged gin called Burrough’s Reserve. Beefeater’s Master Distiller Desmond Payne, produced the new selection using the original recipe that James Burrough, the brand’s founder, created in the 1860s. The gin is aged in Jean de Lillet oak barrels, and it will be available in the U.S. in June.

Kerin O’Keefe has been named Wine Enthusiast’s new Italian editor. O’Keefe, who has lived in Italy since 1991, has written regularly for publications including Decanter and Wine News. She also is the author of Franco Biondi Santi: The Gentleman of Brunello (Veronelli Editore, 2005) and Brunello di Montalcino: Understanding and Appreciating One of Italy’s Greatest Wines (University of California Press, 2012). Read the full story. 

William Grant & Sons USA is releasing a special-edition 2009 bottling of Maison Lillet’s Reserve Jean de Lillet. Aged in French oak barrels for 12 months, the cuvée is a blend of Sauternes wine from the 2009 vintage and orange liqueur. Starting on April 30, only 1,000 bottles will be available at select retailers in New York and San Francisco. The Reserve will retail for approximately $40/750 ml.

The single-malt Scotch created by Michelin-starred chef Daniel Boulud and The Dalmore is now being poured at Boulud’s six New York City restaurants: Bar Boulud, Boulud Sud, Café Boulud, DANIEL, db Bistro Moderne and DBGB Kitchen & Bar. Named The Dalmore Selected by Daniel Boulud, the Scotch is finished in Muscatel, Madeira and Port casks. With the release, Boulud has created a signature Scotch-infused dessert at each of his dining establishments to be served with the whisky. The bottling is expected to be released nationally in fall 2013.

Pernod Ricard’s Absolut Vodka has added a new flavor to its portfolio: Absolut Cilantro. A blend of cilantro and lime flavors, the vodka will be available in on- and off-premise establishments in May, and it will be offered in 50-ml, 750-ml and 1-liter bottles.
 

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