Stock up your bar with these 12 in­gre­di­ents and brands in 2017


YYour home bar should be like your call­ing card; it should speak about you, your trav­els, and how clued in you are to what’s trend­ing in the up­per ech­e­lons of global so­ci­ety. It should be stocked with sur­prises, but it must not miss out on the must-haves. So, what must you have in your bar this year to show, with­out brag­ging, that you are well-heeled and well-trav­elled? Here’s our list.


This summer has been un­re­lent­ing, so let’s start with the aper­i­tif (Aperol) whose pop­u­lar­ity graph is ris­ing along with the re­fresh­ing cock­tail (Spritz) that it goes into. Manch­ester United’s Global Spir­its Part­ner, Aperol was born in Galileo Galilee’s city, Padua, in 1919, but is now pro­duced and dis­trib­uted by Cam­pari.

Hibiki 21 YO from Sun­tory (Whisky)

Of course, we are liv­ing in whisky na­tion, so our bars must have a lot of them, but let’s re­solve to go bou­tique this year. Stock Hibiki 21 YO from Sun­tory, which won the World’s Best Blended Whisky ti­tle at the World Whiskies Awards 2017.

Kavalan (Whisky)

This sin­gle malt is from a young Tai­wanese la­bel named after in­dige­nous peo­ple liv­ing in the north-east of the is­land na­tion, Kavalan pro­duced its first spirit in 2005 and con­tin­ues to wow.

Am­rut (Whisky)

There’s also our own Am­rut Fu­sion Sin­gle Malt, rated as the third best in the world. Greedy An­gels, an eightyear-old, limited-edi­tion sin­gle malt, of which only 144 bot­tles were re­leased world­wide is a must-buy.


The al­co­holic bev­er­age of choice of hip and hap­pen­ing peo­ple is gin, and in­fu­sions are rul­ing the bar coun­ters. The way to get your in­fu­sion right is to en­sure that you keep your herb or fruit peel for two to 24 hours.

Sip­smith (Gin)

Can we just have a good old G&T (gin and tonic)? The new rage is Sip­smith, which brought back cop­per pot dis­till­ing and small batch pro­duc­tion to Lon­don when it opened in 2009.

Ay­sel­bury Duck (Vodka)

And vod­kas? Don’t ever for­get them. Sur­prise your guests, and show them that you know what’s trend­ing in the world, with such as-yet-un­known gems as the New York-based 86 Co’s Ay­sel­bury Duck.

Za­capa XO (Rum)

On your for­eign trav­els, pick up the Gu­atemalan Za­capa XO, a blend of dark rums blended for six to 25 years, the Mex­i­can El Ron Pro­hibido, the Trinida­dian Ca­roni, and the Venezue­lan Di­plo­matico.


Among the whites, a Chardon­nay (Ch­ablis), Sau­vi­gnon Blanc (Marl­bor­ough, New Zealand), Ries­ling (Al­sace, France, or Ger­many of course), and a Pinot Gri­gio or a Gavi de Gavi. For the reds, a Caber­net Sau­vi­gnon blend (a Grand Vin from Bordeaux, nat­u­rally), a lus­cious Bur­gundy (a Gevrey Cham­bertin 1er Cru or one from Pom­mard), a Su­per Tus­can or an Amarone from Italy.

Sparkling Wine

In the sparkling cat­e­gory, you must have a Prosecco for ev­ery­day drink­ing, but also keep a cou­ple of bot­tles of cham­pagne (a bot­tle each of Krug, Dom Perignon and Cristal Rose).

Bit­ters and Liqueurs

A se­lec­tion of bit­ters from Bit­ter Truth, a much-awarded Ger­man com­pany that en­tered the busi­ness in 2006; a se­lec­tion of liqueurs like Bailey’s, Coin­treau, Kahlua and my per­sonal favourite, the hazel­nut-flavoured Frangelico


If you can’t af­ford a Louis XIII, go for a duty-free spe­cial, es­pe­cially the Cel­lar No. 16 or the Coupe Shang­hai. That’s how you get your bar to talk to the world.

HIGH SPIR­ITS Stock up your bar with ex­clu­sive, less-known brands

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