The 86 Company launches four spirits in the UK

04 July, 2014

The 86 Company has launched a portfolio of four bartender-focused spirits in the UK. 

Created in collaboration with bartenders and global master distillers, Fords Gin, Aylesbury Duck Vodka, Tequila Cabexa and Caña Brava Rum were originally launched in the US in January 2013. 
 
86 Company founders Simon Ford and Dushan Zaric joined forces with former UK bartender of the year and Tales of the Cocktail Best International Brand Ambassador Dan Warner 2012 to launch The 86 Company in Europe, beginning with the UK this July. 
 
Simon Ford, co-founder, The 86 Co, said: “London led the charge of the current cocktail renaissance and, not only, is it one of the most forward-thinking cocktail movements around the globe it is also the place where I discovered the hospitality industry and learned everything I know about it.
 
“I am really excited to be heading back home to launch The 86 Co with my old friend Dan Warner this summer.” 
 
Fords Gin - distilled in London at Thames Distillers - contains 9 botanicals and is a collaboration between 8th generation master distiller Charles Maxwell and Simon Ford. Aylesbury Duck Vodka is thrice distilled in three separate copper columns before being shipped from Canada to California. 

The Company said the third spirit, Tequila Cabeza, is “a big agave flavour with hints of white pepper and a slightly sweet finish.”

Caña Brav a- 3-year-old aged and filtered rum - is aged in a combination of new un-charred American oak and used American whisky barrels. 
 
Dushan Zaric, co-founder, The 86 Co, added: “We created four spirits with some of the best distillers and distilleries from around the world. 
 
“Conversations within the bartending community inspired the style, flavour profile and taste of the spirits, which are versatile, full-bodies and above all have been made for mixing.”





Comment

Christian Davis

Diageo’s Special Releases - released

Diageo’s 2016 Special Releases are being debuted this evening (September 21). Here are my rambling tasting notes with comments from master blender Maureen Robinson interspersed with an occasional discussion about cake/dessert comparisons.

Click for more »

Events

Facebook

Twitter