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East London Liquor Company Vodka 70cl 40% ABV

£9.9£99Clearance
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The production process at ELLC is transparent and grounded in tradition. They use custom-designed Arnold Holstein copper stills, which are on display for visitors to view, showcasing the care and craftsmanship that goes into every bottle. The company takes pride in sourcing the best ingredients; their gins, for example, boast botanicals from around the world, while their vodka is made from 100% British wheat.

Eco warriors, this vodka is for you. The Oxford Artisan Distillery (TOAD) is on a mission to revive ancient grains and regenerative growing methods, and these grains are all farmed locally and organically. This results in an initially velvety smooth, sweet and creamy vodka, before the powerful spicy and numbing punch of the rye comes in on the mid-palate, with Szechuan pepper, marshmallow sweetness and sourdough crust. Its spice and body make it great for Bloody Marys. Alc 40% One of an extraordinary 17 bars at The Ned, The Library Bar is the place to go for a private atmosphere in stylish surroundings. Boasting one of the best curated vodka lists in London, the Library Bar’s vodka martinis are worth the trip in themselves. The bar’s Apricot Vesper is a delightful twist on the classic, and the trolley attendants are happy to expertly guide you through the menu. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.

With two copper pot stills installed and Tom Hills at the distilling helm, ELLC’s vodka and gin brands soon amassed a keen following. In its first year, ELLC was producing 1,000 bottles of gin a month for bars and restaurants. An adjunct to the popular restaurant of the same name, this bar’s commitment to vodka extends to producing its own flavoured shots. Shots come in frozen glasses, while the more ambitious drinker is catered for with carafes of 4, 10 and 20 shots. With a vodka list of over 60 varieties including rye, grain, wheat and potato-based drinks, Baltic combines popular classics such as bison grass with more exotic flavourings such as sweet plum & chilli, and horseradish. As the company battled with “how to keep the lights on in the current climate”, the difficult decision to “let about a third of our team go” had to be made. “We had, and we still do have, a great team,” Wolpert stresses.

We talk a lot about this idea of ‘justice being served’ and being able to give great liquid at a great price, and this counterintuitive idea about excellence being something that’s not defined by price,” Wolpert says. “We’re aiming for a real democratising of excellence. We want to be commercially ethical about this; we don’t want to be known as a ‘craft’ brand to justify a high price tag. We all know that making gin is not an expensive pursuit, and therefore if we can pass that on to the customer and give everyone a gold medal‐winning gin, then everyone benefits out of that.” The 10pm curfew has had a massive impact on our venue. We’re down significantly on our turnover before the curfew; it’s so frustrating,” Wolpert says. “It feels like the arts and hospitality industries are both being singled out with no real scientific basis for very brutal trading curfews, which are just totally crippling the industry. If there was sound scientific basis for it, and support from the government to make up for the loss of revenue in some shape or form that was meaningful to bars and restaurants, then it would be much easier to stomach, but it’s infuriating,” he adds. And he notes that weekly Public Health England figures show fewer than 3% of Covid‐19 cases outside of homes are linked to hospitality. Before Wolpert set about spearheading the revival of east London spirits, he had another passion: acting. “I left drama school, and I was a jobbing actor and working in the bar industry. As that progressed over the years I realised I was spending more of my time behind the bar and less time acting,” he recalls. “I started asking myself why no one was championing small independent booze in London, why was it only the big boys who were really able to champion that space?” Inspired by the growing trend of locality, Wolpert took the leap to create his own local produce in east London’s Bow Wharf, where ELLC is situated today. One of the biggest challenges for Wolpert and his team is the UK’s 10pm curfew for the on‐trade and the three‐tier Covid‐19 alert system. After reopening the bar in mid‐July, the venue, like all others in the country, must now shut at 10pm sharp, and households are not allowed to mix inside the venue, creating extra limitations on trading capacity. The Library Bar at The Ned, 27 Poultry, EC2R 8AJ. East London Liquor Company The bar at East London Liquor CompanyLater in 2018, ELLC launched London’s first rye whisky in more than 100 years. Wolpert’s belief in the power of London rye was so strong that ELLC has trademarked the term. “That’s been an amazing process because actually, we’re not constrained by any specific labelling or production laws about what percentage of ingredients we have to use to call it London rye, so we’re able to be led entirely by taste, not by law.” It’s been an interesting 12 to 13 months,” he reflects. “Brexit came and everyone thought it couldn’t get any worse; then Covid came and everyone realised it could get a lot worse. It’s definitely a time when you have to dig deep and surround yourself with wonderful people who have a great skillset and can help drive it all forward.” ELLC’s range of gins includes a variety of profiles, from their flagship London Dry with notes of juniper, grapefruit and cardamom to more adventurous offerings that feature local botanicals. Their barrel-aged gins add a twist to the traditional ageing in various casks to impart depth and complexity.

Wolpert is realistic about the difficult period that lies ahead. “It’s going to be very tough,” he says. “But the hospitality industry has proven time and time again that one, we’re incredibly resilient and creative, and two, we’ve been operating under incredibly strict health and safety guidelines for decades. This is what we do; we look after people.” The 2020 iteration of ELLC London Rye is set to launch this month, along with ELLC’s London Wheat Whisky 2020. The London Rye is made from 42% rye and 58% malted barley, and uses a combination of pot and column still distillation. It’s matured in virgin French oak, STR (shaved, toasted and recharred) Sherry casks, a Bourbon cask and chestnut cask, “which gives that almost green coffee bean note to it”. Meanwhile, London Wheat is made from a combination of unmalted and malted wheat, and malted barley. The expression is double‐pot‐distilled before being aged in new French oak, Sonoma Bourbon and Sonoma rye casks, to give “this wonderful light, fragrant, stewed fruit, cinnamon flavour profile”, Wolpert reveals. International expansion also remains an important aspiration for ELLC, but again, the pandemic means development has been slower than Wolpert anticipated. “At the end of last year, we signed a distribution deal with one of the largest wholesalers in California, which was going to be a big market for us this year,” explains Wolpert. “That obviously hasn’t happened, and the same is true of New York. But on the other hand, we’ve been able to be agile, and pivot and move into a space that has allowed us to continue to grow despite the pandemic.” ELLC’s seltzer range features two flavours, pomegranate and lime, each of which is mixed with brand’s vodka. “All of our canned products have the same stuff that’s in our bottles, so there are no inferior products in the can,” Wolpert adds. “It’s a much more straight‐up, transparent approach for us. There’s a lot of confusion about what a seltzer is and what we’re doing is not confusing. If you’re confusing consumers, it’s either laziness or you’re being deliberately ambiguous.”We had a plan, everyone has the plan, but life gets in the way quite often,” says Alex Wolpert. If 2020 has taught us anything, it’s the importance of agility and adaptability – and the East London Liquor Company (ELLC) founder has shown he has both qualities in spades. Before the pandemic, ELLC already had its line of RTD cans in development, which proved to be a roaring success when they launched in May, a peak period for physically‐distanced park gatherings while bars remained shut. The RTD collection comprises four expressions: Grapefruit Gin and Tonic (5% ABV), Rum and Ginger (4.6% ABV), Vodka and Rhubarb (4.6% ABV), and a low‐alcohol version of the Grapefruit Gin and Tonic (0.5% ABV).

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