USA Mixologist Crowned 2012 GLOBAL COCKTAIL CHAMPION
February 23, 2012
Port of Spain Trinidad, Thursday 23rd February, 2012. David Delaney Jnr from the USA is the winner of the 2012 Angostura® aromatic bitters Global Cocktail Challenge. He was also the winner of the freestyle category in the competition. The final which was held in Port of Spain in Trinidad on Carnival Sunday, welcomed some of the most talented mixologists from around the globe including; USA, Australia, New Zealand, Europe, Russia, China, South Africa, Malaysia, India, South America, the Caribbean and Trinidad and Tobago. Second place,and winner of the rum category, went to Rikki Carter from New Zealand with Jamaal Bowen from the Caribbean (Barbados) placing third.
The judging panel; American celebrity mixologist Tony Abou-Ganim, Hine Cognac Cellar Master Eric Forget, Master Mixologist Jacob Briars, Executive Director Technical Operations at Angostura, Vidia Persad-Doodnath and 2011 Angostura cocktail champion winner Andy Griffiths, were faced with the challenging task of scoring all 30 cocktails created on the day to find the new champion, in a competition which they said was the closest they had ever witnessed.
Vidia Persad-Doodnath commented on this year’s event: ‘Now in its 5th year, the competition gets tougher every year and 2012 was no exception. The creativity and technical ability from our finalists was very impressive. It was a very close final but in the end David was crowned the winner.’
Each contestant was asked to create two original cocktails, one for the rum category and one for the freestyle category. The cocktails were then sampled by each of the judges and awarded points for Appearance, Aroma, Taste and Presentation. As the overall winner, David received US$10,000 and a year-long contract as Angostura’s Global Brand Ambassador.
Senior Manger of Sales and Marketing for the Americas, Alex Thomas also commented: “This 2012 Cocktail Challenge is by far the largest in the history of the competition. With 15 mixologists spanning the globe, we have definitely created some hype and excitement about the brand. We are certain the word will spread and the 2013 competition will be an even bigger event”.
The winner David Delaney Jnr said: “This has been such an amazing experience for me. To compete against some of the world’s best mixologists is a real honour, the competition was fierce. I’m really looking forward to the year ahead as Brand Ambassador for Angostura and teaching people about the uniqueness of this amazing brand.”
Angostura launches rums in the US
May 17, 2011
Angostura Limited officially launched their international range of rums to rum connoisseurs, media personnel and bartenders from some of the best outlets in the United States, at the fascinating Brandy Library Lounge in Tribeca New York on Sunday 20th February.
The quaint Bar and lounge was the ideal location for the launch of the company’s exquisite rums which have already become popular in many parts of Europe. The Angostura butterfly range of 3 year old, 5 year old and 7 year old rums, were introduced to the enthusiastic crowd who were eager to sample the new rums from Trinidad and Tobago. As one bartender said when asked about the quality of the 7 year old rum, “it is easily one of the best rums I have tasted in recent time.”
Wayne Yip Choy, CEO and managing director of Angostura, master distiller John Georges, senior communications manager, Giselle Laronde-West, Genevieve Jodhan executive manager export and business development and Alex Thomas, senior manager export, were present at the event. John spent several hours explaining the complex distillation process of the rums and the special elements which make the rums different and set them among the best. He was passionate about the key selling features of the products which he said are “unique to Trinidad and Tobago”. Much to their appreciation, he held individual tasting sessions with mixologists and journalists present, for them to get a better understanding of the key features of the rums.
Giselle Laronde-West, senior manager corporate communications, at Angostura expressed that the company was looking forward to working with the importers of the product into the United States, International Beverage Company, and thanked the CEO Peter Schwartz and his team for organizing such a successful launch. The company anticipates that these three new rums will make a great impression in the US market and if the overwhelming response at the event is any indication, they feel that the “new kids on the block”, will stand up well among the various choices available in that market.
To add to the knowledge and excitement of the country where the rums were created, Angostura gave the audience a taste of the “greatest show on earth”, the Carnival, which is around the corner. They took two women in butterfly costumes up to the launch to give the true trini flavour to the event. This was very well received and everyone thanked them for bringing sunshine to the cold grey New York city.
Andy Griffiths wins Global Cocktail Challenge
March 14, 2011
New Zealander Andy Griffiths, representing Australia, is the new champion of the Angostura Global Cocktail Challenge held on Sunday March 6th at the exclusive Zen nightclub and runs away with US$10,000. He excelled with his two creative drinks – “The Scarlet Ibis” and the “Orinoco Flip” - beating eight other bartenders from each continent of the world. He says he is “Ecstatic about his win as he knows that these are some of the best bartenders from around the world”.
Bar manager at the famous bar called Cookie, in Melbourne, Andy also won the freestyle category with the “Scarlet Ibis”, while Trinidad and Tobago’s Daniyel Jones won the rum category with his cocktail – “Rum up and Wine”. Third runner up was Wolfgang Mayer from Germany, representing Europe, and second place went to Kurt Schlechter of South Africa. Hundreds of people came out to witness this much talked about cocktail challenge. The atmosphere was very exciting and it was clear that there were definitely crowd favourites including the champion himself.
Originally a chef, Griffiths uses his knowledge of food to be creative in his cocktails which perhaps gave him the edge over his fellow competitors. Despite their defeat, the bartenders say that their visit to Trinidad and Tobago was indeed memorable and they were very happy to have the opportunity to see where the products they use in their bars all the time, are made.
The trip was both educational and fun as they were able to see the bitters museum and production areas, the rum distillery as well as participate in carnival playing in Harts. They also experienced the national instrument at the Panorama and enjoyed the Brian Lara fete. They definitely look forward to returning one day soon.