Native, Seven Dials

Type of Bar: Bar/Restaurant
Ideal for: Date, Small Groups, Food, Foraged Food, Game


From street food stalls, to pop-ups and supper clubs, Native has finally made it. Tucked away in a corner of Neal’s Yard, Covent Garden, this seemingly unassuming restaurant has caused quite a stir within its first month of opening.

River Cottage trained Ivan Tisdall-Downes, and Wimbledon Tournament falconer Imogen Davis, spearheaded this production as food and front of house along with head chef Jack Botha. Native is taming the wild by focusing their menu entirely on game and arranged ingredients-sustainability is key, even receipts are emailed to customers. Whisky is organic and cocktail ingredients are foraged and home-made. Familiar simplicity meets contemporary innovation here at Native.

This former bread shop is pretty cosy, seating eight upstairs and about 20 below. A minimalist design might seem a bit stark at first but soon you realise how it complements a smaller space, and focuses attention on various other senses. The scent of lilies wafts through the venue when you first enter and is immediately followed by the fragrant herbs and sizzling meat from the open plan kitchen.


Highland Harvest 7 Casks

Said kitchen is overlooked by the chefs table, a counter that opens directly to the kitchen where one can interact with the staff as they work (if you’re lucky enough to book one of those four seats, I imagine reservations are already filling up pretty quickly). A fantastic spot to observe everyone’s meals as they’re plated, as you decide which you’d rather go for. And the occasional treat from the chefs is always welcome-not to mention the very Instagramable lighting!

Hell, all the food here is Instragram ready.

Like the cuisine, the cocktails and their flavours revolve entirely around seasonality. The cosy venue does mean however, that the cocktail list must be kept short and simple. Very short in this case, two cocktails long, with a choice of eight wines and two beers.

Awaiting our first course, we begin with an Elderflower Bellini, and a Sloe Gun.


The Elderflower Bellini

The home-made elderflower syrup for the Bellini was, of course, prepared with foraged elderflower-the final cocktail being sweet with a delicate floral flavour, but also with a surprisingly spicy kick. I highly suggest this as a fun twist on the Bellini, and as the less sweet of the two cocktails.

The Sloe Gun, prepared with East London Dry Gin, sloeberry syrup and Prosecco, is quite on the sweet side, with a long lingering fruit flavour. Personally, I felt the long finish tended to interfere with the beautiful starters-but it does not take away from being a decent drink in itself.

Quizzing Jack and Ivan about future cocktail ideas (and hopefully something a bit drier) the subject of an Apple and Sage Old Fashioned came up – which the Hoodooist personally hopes will be smoked with Applewood (fingers crossed!). Native could probably entertain the ideas of bottled cocktails as they have become increasingly popular in London.


The first order to roll in, the Wood Pigeon, on beet hummus, pickled cabbage, and pitta bread with Harissa. The rich, sweet flesh of the wood pigeon contrasted beautifully against the beet hummus and cabbage; all the while managing to remain a bright and lively dish. Although the Hoodooist doubts it could compete with the Palourde clams in hot smoked pork belly broth with wild garlic. Like the previous starter, it manages to remain quite light regardless of how rich and flavourful the broth is. Hearty, homey, and well suited to the environment.

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A glass of red Sicilian Nero d’Avola accompanies the Venison haunch steak, topped with crispy onions and Salsa Verde, on a bed of cauliflower purée. Halfway through this main we realised we were getting rather full, but there was no way we could not finish this gorgeous medium rare hunk of venison. The deep, gutsy steak is brought alive by the occasional bright sparks of flavour from the Salsa Verde, their texture is contrasting with the crispiness of the onion.


And there was no way we were leaving without dessert. Rhubarb and rosemary on meadowsweet cream scattered with coriander honeycomb. Just gorgeous. The fragrance is incredible, the meadowsweet in the cream almost like vanilla. The rosemary provides a very subtle contrast of the rhubarb, and the coriander seed is similarly subtle, but effective. Saving a piece of honeycomb for each bite, you start to notice the cream being sustained around the edges of the honeycomb as it melts into its surroundings.

Lincolnshire Poacher, with rhubarb chilli pickled pear on English quinoa crispbread is a more savoury alternative, paired alongside a dram of Highland Harvest Seven Casks scotch – an organic single malt with distinct fruit notes and creaminess, surprisingly smooth, with bit of a bite.


Service at Native is impeccable – incredibly swift, and being seated at the counter allows you to have chat with the staff as the show keeps an eye at your pace, so nothing comes either too quickly or too late. Ivan and Jack managed to keep their cool in the kitchen at the busiest of times and amazingly still make time for customers seated at the counter, and Imogen is wonderfully conversational as front of house, keeping the show running smoothly.


The fact is, Native is exciting. Its focus on sustainability and foraging, means that menus can sometimes be unpredictable, and feel improvised almost – in the best of ways. The rustic decor extends to the feel of the food even though they are presented so beautifully – and prepared with incredible precision and skill behind the kitchen counter. The Hoodooist has to admit that Native comes as a refreshing change and massive improvement on what has otherwise been a fairly dull year in the food industry so far.

One can only hope that more restaurants will recognise the importance of skill and imagination over pomposity. Consider me a fan of Native, and fight me for the counter seat.


Drinks: *** (Good quality, would like to see little more variety)
Food: ****-*****
Atmosphere: ****
Service: *****

3 Neal’s Yard, Seven Dials,
London, WC2H 9DP


Ropewalk by Disappearing Dining Club, Bermondsey

Type of Bar: Bar/Restaurant, Quirky
Ideal for: Date, Small Groups, Large Groups, Food


Walking down Ropewalk off Maltby Street in the evening is a quiet walk, indeed. But, a little way down large colourful lights spelling out ‘Aloha’ beckon you into the strange and wonderful world that is the Ropewalk by Disappearing Dining Club.

Their second permanent venue in London, Disappearing Dining Club has opened a Victorian styled cocktail bar inside the LASSCO reclaimed furniture warehouse. The architectural salvage warehouse now houses not only a bar but a private dining room ready for booking from Thursday to Sunday. Dim lighting and candle flames illuminate little spaces in the darkness in the Barge Bar, with the barback from a reclaimed Victorian pub.


The Barge Bar

The salvaged decor makes the venue a veritable treasure trove, and a wonderland for antique geeks. And the romantic bar space is accompanied by a similarly seductive cocktail menu.

A short menu of seven drinks, with well chosen, specialised spirits, does tip slightly to the sweet side on all the tasted cocktails, but manage to stay well-balanced.


The Serpentine

Beginning with the Serpentine: Cognac, Szechuan pepper, sugar, bitters, Prosecco with a grapefruit twist. Expect an initial flourish of the cognac dry fruit, followed by a drier bite of the Prosecco fresh fruit – followed by a slight numbing from the Szechuan pepper, a strange sensation indeed. Overall, the drink is quite balanced, and makes for a good aperitif – however, the Hoodooist believes there are better options on the menu.


The Coromandel

Ah, now this one stands out. The Coromandel brings us Suze, Soju, Chrysanthemum flower, lemon, and Prosecco. A much lighter drink, for sure, this cocktail is also more complex, and has much more going on. A light floral nose from the chrysanthemum garnish, and a palate that begins with a short punch from the Prosecco but quickly replaced by the spicy quinine kick from the Suze. The Suze mingles well with the distant stone fruit of the Soju, and of course – the bright flavours of the chrysanthemum, which dominates the finish.

I do encourage readers to try this cocktail, simply to enjoy the parade of flavours it provides the drinker.

The next two cocktails are certainly more suitable as digestifs – and both are a nod to Eastern flavours.


The Ottoman

The Ottoman mixes Rum, pomegranate shrub, yoghurt, egg white with a dusting of sumac and garnish of pomegranate seeds. A mix of sweet and tart, the yoghurt is much more similar to labneh, with its distinctive saltiness; and the sumac adds a beautiful pop of colour and tartness to the drink. The rum plays a much smaller part than the pomegranate shrub which enjoys contributing its red sweetness to the cocktail. Definitely recommended as a sweet option for drinkers without a sweet tooth, or for fans of Lassi.


The Chandan Box

Now, the Chandan Box (from the Hindi word for sandalwood), brings us Rye whiskey, Oloroso sherry, Antica Formula sweet vermouth, and a rim of sugared pure sandalwood. What a beautiful nose on this cocktail, the woody spice is absolutely gorgeous. The sharp rye bite is toned down by the complex mixture of dry fruit and orange from the vermouth, which immediately moves in to the powerful sherry flavours. It soon returns to a finish of sweet sandalwood and the Antica Formula vermouth.

Unfortunately, the Carpenter’s Cup is not as promising as the previous cocktails: Jensen’s Old Tom Gin, Punt e Mes, birch extract, tonic, cucumber, and mint provides a long, fairly tasteless, sour drink that one would avoid, particularly when the other options are so much more rewarding.


The Eisenhower Room

Now, when it comes to dining, the Eisenhower Room, built using wooden panels from old US Naval HQ in Grovesnor Square, from which President Eisenhower Private dining is available throughout the week, as are DDC-made snacks from the bar. Dining menus change with the season and are exactly what you’d expect from DDC; simple, elegant and full of flavour. On Saturday and Sunday daytimes you can bring food in from Maltby Street market. A meal will need booking in advance as the venue does not have a kitchen.

Bar snacks of curried crab on Guinness bread, or beef carpaccio wrapped around green bean and truffle salad were beautifully done, as was the first course smorgasbord of Brick Lane smoked salmon with dill pickle cucumber, simple but flavourful. Also on the smorgasbord was the powerfully flavoured beetroot cured salmon, served with lemon crème fraiche and dill. The potted duck with orange and black pepper, though gamey and rich, could not compete with its neighbours on the board.


One then wishes the main course kept the standard of the canapés and smorgasbord. Slow roasted pork belly, though cooked wonderfully, lacked a bit in flavour, but was accompanied by much more demanding pickled kale (the only way you can get the Hoodooist to enjoy kale) and salsa verde. The potato accompaniment, though, was rather watery. Nonetheless, the wine pairings were appropriate, a Sicilian Cataratto and a French Grenache/Carignan, both quite acidic, but the Hoodooist does enjoy his Sicilian.

Dessert, like the rest of the meal, was simple with fun twists: ‘eggy bread’, thick and rich, topped with spiced raspberry compote. Gorgeous. Went in for a second after!

Swallows and Amazons_Marc Sethi-9617

Conclusion? Come here for the cocktails, definitely. Complex with innovative flavours, balanced with a bit of sweetness, Ropewalk by Disappearing Dining Club is a great new cocktail destination to add to Bermondsey’s growing bar scene.


Drinks: ****
Atmosphere: *****
Service: ***


Ropewalk by Disappearing Dining Club

41 Maltby Street, Bermondsey,
London SE1 3PA

46 & Mercy, Shoreditch

Type of BarBasement, Quirky
Ideal for: Date, Small Groups, Large Groups, Food


Food spot HotBox hides a beautiful secret in its basement: 46 & Mercy is a quirky, eclectic venue with a very distinct vibe and *incredible* Asian-style chicken wings. Reclining on beds with a cocktail in a strangly 80s Scandinavia space while surrounded by quality art, 46 & Mercy was way ahead of the 2016 curve with the big, but well controlled, presence of sherry in their drinks.

Photo courtesy of:


A favourite of the evening was being served: the Blessed Thistle brought together Ketel One vodka, Cocchi Americano vermouth washed with smoked pork fat & thyme, sherry vinegar.

Spectacular, everything is taken into consideration here (well, the nose can be a bit strong, if you want to nitpick). A fascinating twist on a vodka Martini, the washing lends to the cocktail a velvety smoothness and ease of drinking, as well as depth and herbaceous quality that goes to well with the floral Ketel One vodka. The sherry vinegar is a little bit of cheeky kick. An ambitious, and very successful, drink.


London Cocktail Week 46 and Mercy

The Blessed Thistle

Next, the Rye Me to the Moon mixes Bulleit rye whiskey, Amontillado sherry, bay leaf syrup, Abbott’s Bitters – The sweet spicy nose of the cocktail opens to the flavours of powerful cherry from the whiskey, immediately after the spice of the bay leaf towers over the simmering softness of the sherry sweetness. In the distance a spicy quinine bitterness sizzles. Certainly more sweet than spicy, this smooth cocktail is a fantastic choice for lovers of an Old Fashioned.


Finally, the Stirred Mercy Brown goes for scotch: Glenmorangie whisky, black tea infused Amatro, Oloroso sherry, sweet vermouth. Now this is fun, with barely a hint of the whisky citrus, the black tea immediately muscles in. Once that dominating tea backs down, the whisky’s orange and citrus is allowed to play along with the dry sherry and the winter spices of the sweet vermouth. Long, balanced, silky. Gorgeous.



Rye Me to the Moon

The cocktails here at 46 & Mercy definitely shine, but so does the service. Bartenders are swift, conversational, humorous and so much fun – and are very happy to walk you through the menu and chat about the drinks. The Hoodooist chides himself for not hanging out here more often, you definitely want to come by here.

Although, be careful about leaning forward from the reclining chairs!


Drinks: *****
Atmosphere: ***
Service: ****


46 & Mercy

46 Commercial St, Shoreditch,
London E1 6LT

Baijiu Cocktail Week 2016

Welcome to Baijiu Cocktail Week 2016!
Every Chinese New Year, for one week, the ‘white spirit’ takes over London to test London’s bartenders with a spirit the city isn’t that familiar with – and this beginning of the Year of the Monkey isn’t different.

From the 5th to 14th of Feb 2016: 9 venues across London, 9 different cocktails, 5 of which will be reviewed in this post. The Hoodooist and friends hit the road to tour the town for Baijiu deliciousness.

Chinese New Year

Firstly, Baijiu is an intriguing spirit, never quite becoming a permanent fixture in the London bar scene – something drinks giant Diageo is trying to change – with their signature Sichuan province ‘strong aroma’ Shui Jing Fang Baijiu. Made with sorghum, rice, glutinous rice, wheat and corn, it ain’t called ‘strong aroma’ for nothing. Neat, the scent can be detected from a mile away, a flowery aromatic with hints of rice, it tastes surprisingly different, but surprisingly similar.


Been called everything from ‘flowery’, ‘apricot’ to ‘burnt rice’ and ‘with a Maris otter barley length’, it is definitely an acquired taste. But the length and aftertaste’s similarities to scotch is undeniable. This is a smoky spirit for the harder-livered amongst us. A burnt, spicy start, with a long finish, Chinese proverbs state that it takes 300 shots to really appreciate Baijiu. The Hoodooist must admit, it’s acquired, but one he can see himself acquiring.

The perk of Baijiu Cocktail Week is seeing how various bars attempt to work with this strong, fickle spirit. Most of the cocktails this week do their best to mask the bitter-burnt flavours of the baijiu to focus on the flowery sweetness of the spirit.


Demon, Wise, and Partner’s “600th Monkey”

Our first stop is at Demon, Wise, and Partners, in City. The 600th Monkey mixes Baijiu with Admiral Rodney rum, house Falernum, and the DWP shrub, made with honey vinegar, peanuts and vanilla pepper.

In typical DWP style, the cocktail is particularly dry and strong. Beginning with the burnt Baijiu flavour, the cocktail becomes very light with hints of vanilla, then a sudden hard punch of coffee. The finish seems to have hints of pepper, tropical fruit, and peanuts, finally with a long dry tingle. You really want to take your time with this drink, taking a big gulp will burn. The Hoodooist certainly enjoyed this drink, but it is one for specialised taste for the dry and bitter.


68 and Boston’s “Pixiu”

The newly opened 68 & Boston gave us the Pixiu: Shui Jing Fang baijiu with Liquor 43, dark crème de cacao, Bob’s Chocolate Bitters, and strangely: Mount Gay Black Barrel rum. A salted caramel rim and chocolate pieces to garnish.

A beautifully presented cocktail – it looks gorgeous – the Pixiu makes the mistake of attempting to mask the Baijiu’s flavour instead of complementing or encouraging it. By going into the direction of chocolate sweetness, the Baijiu wars against the flavour of the cocktail.

Not going for citrus leaves a powerful clanging aroma of rum and baijiu on the nose, with a smooth caramel mouthfeel. The initial caramel from the rim is followed the by the cocktail’s noisy, infuriating mix of sweet, herbal, bitter, over-sugared, baccano of conflicting flavours. This unfortunate drink tastes like licking a bedsore. Ointment and all.

Feeling personally victimised by this drink, this is the Regina George of cocktails.

Bo Drake Soho

Bo Drake’s “Dragon’s Claw”

Next door, Bo Drake was crazy busy on a Friday. Their Dragon’s Claw was one of the more unique: Baijiu, agave nectar, elderflower, lemon and lime, hopped grapefruit bitters and lime zest – garnished with candied hibiscus and grapefruit slice.

The drink could best be described as mellowing the baijiu enough to drink it, while appreciating the entire range of flavours it presents when drunk neat – which is what made it unique through the day where other bars attempted to mask aspects of the drinks to suit the cocktail. The nectar and hopped grapefruit bitters contributed to a silkier mouthfeel. Surprisingly, one tasted the bitters more strongly than the elderflower (Thankfully, I think).

A great way to really get into Baijiu without throwing back a shot of it.


Ping Pong’s “Dizzy Monkey”

The dim sum chain, Ping Pong, presents us with the Dizzy Monkey: Baijiu is mixed with Monkey Shoulder whisky, Hedonist cognac, triple sec, lemon juice, home-made spiced vanilla syrup, and shock inducing Electric Daisy flower rim.

This is one complicated cocktail. A friend and I had two completely different opinions on the drink, they loved the intense, very intense, citrus of the cocktail along with the powerful earthiness of the Baijiu – the Hoodooist however, could not comprehend the bizarre mix of flavours. This cocktail is targeting directly major citrus fans, the same way that the Demon, Wise, and Partners’ cocktail particularly targeted fans of dry, bitter cocktails.

The shocking tingle of the garnish was major fun though!


The Hide’s “Darling Monkey Nutter”

Our final stop on the Baijiu Cocktail Week crawl is the Hide Bar, Bermondsey. Now, this was probably the best of the cocktails we’ve tried so far.

The Darling Monkey Nutter mixes Baijiu with a South African Chenin Blanc and monkey nut shrub made with peanuts, PX Sherry, and lemon thyme. A strange combo for sure, the nose is distinctly the burnt rice of the Baijiu, and towards the end slightly nutty and citrus. Upon the first sip, immediately you get the earthy flavour from the Baijiu, followed by a powerful citrus from the lemon thyme, the slight fruitiness of the wine, and finally a long, sweet, nutty finish.

This light, silky cocktail gets smokier as time goes on. With wonderful service from Emanuele and Francesco, the slightly sweet and earthy cocktail is definitely a treat you must enjoy this week.


Get thyself an Uber.

Baijiu Cocktail Week is certainly one of the more enticing events of the London drinks scene, and it’s always good to see a spirit break through in London. Though an acquired taste neat, it probably is best drunk that way between courses of a tradition Chinese meal, since it’s use in cocktails is incredibly challenging.

However, the various bars did show how different aspects of the complex spirit can be highlighted with the right ingredients. Bo Drake showed us a palatable way for newbies to enjoy the entire spectrum of the spirit’s complexity. The Hide presented a soft, silky cocktail emphasising Baijiu’s sweeter flavours; whereas the Ping Pong had the burnt-bitter flavour balanced and softened with its citrus and herbal cousins.

Certainly a complex drink that demands further study in the London drink scene, I wish you all a fantastic Baijiu Cocktail Week and Happy Lunar New Year!

Baijiu Cocktail Week 2016, London
5th – 14th February

Burn’s Night with Highland Park @ Rules, Covent Garden

The Hoodooist has come to realise that no matter how much haggis he’s eaten, or whisky he’s drunk this past week, he can always go for some more.


So making my way down to London’s oldest restaurant for a Burn’s Supper among stars of the drinks industry was an invitation I was hardly going to turn down.

Swathed in red and bordered in hardwood, the Rules surrounds stretch three floors from restaurant, to upper bar, then private dining. After a warm introduction by restaurant director Ricky McMenemy, and drinks by bar manager Mike Cook (do not worry, a bar review of the Rules cocktail bar will be on soon! Especially with their updated modern menu with Cook at the helm), guests of the private dining room were given a quick look at the restaurant’s 200 year history – and what makes it not just a dining space, but an institution in the hospitality industry.

Has it got the feel of a pre-World War II political cartoon? Perhaps – but we have seen a sudden diversification in the clientele of Rules, with good reason. Subtle evolution with closely held regard of tradition make this restaurant a destination, and unique enough to hold it’s weight among the burgeoning use of mason jars and plank-for-plates in London’s food industry.

Highland Park Rules London Burns Night

Dinner begins with an addressing of the haggis, neeps, tatties, bagpipes and all, along with a dram of the Highland Park Dark Origins expression.

The perfectly spiced pudding defies the misconception that Rules is a one-trick pony with only the doughiest of English dishes. There is no surprise everyone from Betjemen to Dickens has frequented this spot. Anyone who can make the Hoodooist genuinely *enjoy* mashed potatoes is a star for all I care.

Now the Dark Origins harks to the Highland Park founder’s, Magnus Eunson, double life as beadle by day, and smuggler by night. With humorous tales – perhaps true, perhaps myth for such a character – such as masking his smuggled whisky treasures under a coffin at home in case of a raid, the expression’s palate evokes that contradiction.

A deep mahogany bronze, the dram’s nose is distinctly one of a sherried whisky (being aged in double as many sherry casks as their 12 year), with powerful roasted, dark fruit, coffee, and spice with a hint of smoke.
The palate begins with the peat we expect from a Highland Park – which slowly evolves into much sweeter flavours of cocoa, powerful spice, dried fruits and bright citrus. A long finish of smoke, and a bit of a burn – but not an unpleasant one.

Highland Park Rules London Burns Night

The main course begins with roast loin of venison on a bed of crushed celeriac, with roasted root vegetables, spiced red cabbage and a chocolate jus – just the meal that winter evenings are for.

The star on the table at the moment, though, was the golden dram of the Highland Park 18 year. This multi-award winning whisky is a star of Highland Park design – a nutty, floral aroma is quickly followed by something honeyed and almost sickly sweet.
The palate chewy and creamy, and there is that tell-tale coffee and soft, light peat. Rich with toffee and honey, the 18 year  is excruciatingly smooth, bursting with fruit and sweet smoothness. A round, long, sweet almost herbal finish to this gorgeous whisky.

Highland Park Rules London Burns Night

Can we please establish how beautifully complex and utterly gorgeous this dessert is?

Managing to be a both rich and light, a toasted oat mille-feuille with lemon, whisky, and Highland Park jelly and caramel sauce brings in sweet, sour, and smoky to the table with incredible crunch.

And finally to wash it down, the superb Highland Park Orcadian Series 1970!

Highland Park Rules London Burns Night

The Orcadian Series Vintage 1970

It is with a lot of pride that Highland Park Brand Ambassador, Mike MacKenzie, introduces this expression.

With only 1,800 bottles of this expression out there, you want to grab a taste of the Orcadian 1970 if you see it. The dark gold dram provides a sweet pineapple and honey nose – the palate is powerfully spicy, ginger, and bright sour citrus – with light vanilla notes, and at heart that powerful peat salinity and sea air. A spicy-sweet finish that goes on forever.
The more bizarre nature of this expression is its initially drying texture, until a few seconds later it does the exact opposite. Incredible.

Highland Park Rules London Burns Night

Suddenly, a pewter silver quaiche appears. An unnamed Burn’s Night cocktail containing the Highland Park Dark Origins, Amaro Montenegro, Branca Menta and orange zest is raised for a toast to our hosts – and it sums up the evening wonderfully.

The nose is light, and the mint on the nose is in fact stronger than in the cocktail (hallelujah! Such a difficult flavour, mint). A very confident, well-balanced and subtle drink. Beginning with the Dark Origins’ dark fruit and spice, the Amaro’s vanilla enters the scene, ending with a finish of orange zest and a very distant, light hint of mint. Beautiful, impressive. I hope this makes an appearance on the Rules Bar‘s permanent menu.

Highland Park Rules London Burns Night

The Highland Park 16 year

Finally, we end with something you won’t find in the shops. The Highland Park 16 year was made particularly for the duty free and travel market – and meant to be much more accessible, with milder smoke and honey that we associate with Highland Park.

The light gold dram possesses a citrus and toffee note, the palate toning down the aforementioned honey, florals and peat to an entrance level whisky. Some heather, green tea, and orange – very Speyside – more of that smoke and tea for the finish.

Highland Park Rules London Burns Night

The Norse Gods Collection

Talk about a memorable Burn’s Night! Time flew past, swift with whisky and heavy with a Burn’s Supper. The Rules team from Ricky McMenemy to Mike Cook are fabulous hosts, their food and cocktails just as spectacular, and Highland Park with Ambassador Mike Mackenzie never fail to impress.

For the perfect transition from winter to spring, Highland Park is an excellent dram for the smoke and spice for winter, and honeyed florals for the promise of spring.

Slàinte mhath!