When Spirited Euphoria burst onto the drinks scene in 2021 its aim was to pioneer the non‐alcoholic, distilled, endorphin‐led ‘spirits’ sector.

Handcrafted using natural ingredients and distilled under pressure, Spirit of Manchester master distiller, Seb Heeley and head distiller, Mat Duthie, crafted the new premium vodkas through innovative, small batch methods where every ingredient plays a key role in the flavour profile. Caribbean spiced rum brand Hawksbill honoured its sustainability commitment with the launch of two flavoured offerings last year. Uniting the very best Caribbean Rums sourced from Guyana and Trinidad, we bring together the very best rums from across the Caribbean and combine that with a unique combination of spices including vanilla, raisin, cinnamon, nutmeg, ginger, and sea salt. The Spirit of Manchester Distillery has added a trio of new flavoured vodka serves to its portfolio, Manchester Spirit Grapefruit, Manchester Spirit Tonka, and Manchester Spirit Coffee (all 40% ABV).

Amy McLeod, Hawksbill Rum’s marketing manager, said: “We are very proud that Hawksbill’s new flavours will use real mango and pineapple that would have otherwise gone to waste, it’s another step in the right direction for us and the industry.” Lastly, created using freshly ground coffee, equivalent to 400 cups per batch, Spirit of Manchester’s coffee vodka promises all the sensory pleasures of the perfect morning brew, hand ground by junior distiller, James. Malt whisk(e)y already is the most complex spirit in the world thanks to the barley from which it is distilled, and with a biodynamic cultivation regime there is the ultimate opportunity to enhance its flavour.” With UK households wasting 4.5 million tonnes(!) of edible food waste each year, it's important to make positive changes to help reduce the landfill waste humans produce. As always, every bottle of Hawksbill Rum also funds sea turtle conservation projects in the Caribbean helping to protect the environment of the Hawksbill turtle and preserve its future. We aim to bring something different to the emerging spiced rum market, which we are seeing a growing desire for. At its heart, Hawksbill is a celebration of the Caribbean – not only producing a drink which brings joy to the people because of its superior taste and origin, but also creating something which will make a tangible positive impact on the majestic Hawksbill turtles which are so in need of our support.

The product is the brainchild of Formula E racing driver Jean‐Éric Vergne and lawyer and Formula E executive Alexander Jakobi, who together founded the Endorphin Dealer Institute (Edi), the company behind the brand. The ultra‐premium ‘spirit’ was developed to trigger feelings of pleasure and relaxation without the effects of alcohol. A delicious blend of Caribbean rums from Guyana and Trinidad charged with a distinctive combination of spices and crafted using real pineapple that would have otherwise gone to waste. Hawksbill Caribbean Spiced Rum has added two fruity new rums to its range, Mango and Pineapple, combining rums from Trinidad and Guyana, blended with a distinctive combination of spices. The gin‐soaked grapes were then foot‐stomped to extract the juice, which was used to dilute the gin and add ‘sweetness and intense flavour’. Launched earlier this week, Wednesday's Domaine offers two new alcohol-free wine based beverages with natural flavours and less than 45 calories per serve.Each small batch of the grapefruit serve contains the peel of 300 freshly peeled grapefruits, macerated in alcohol for three days and then distilled at low temperatures creating a delicate balance of citrus sweetness with a drier, bitter pithiness. Euphoria is made from cannabis sativa, pure cannabidiol (CBD), nootropics (cognitive-enhancing supplements) and adaptogens (natural herbs and roots). Leading business‐to‐business (B2B) cream liqueur developer and manufacturer Creamy Creation designed a product range made from oats to cater for growing demand for plant‐based drinks. The nose is said to be rich and savoury with notes of chocolate, dark cherries and stone fruit. On the palate, the sorghum and peas deliver flavours of confectioners’ sugar, with a sweet toffee finish. Buffalo Trace said the ‘intriguing’ flavour profile and growing popularity of baijiu inspired the company to experiment with distilling baijiu‐like Bourbon. We are thrilled to announce the launch of our brand new Caribbean spiced rum, which has more than just impeccable taste on its agenda.

Rhys Everett, co‐founder and head distiller, said: “The bitter notes of grand wormwood are sweetened by the warm spice of green anise and fennel, creating a strong yet wonderfully balanced holy trinity at its base.”

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Driven by millennials, what started as an alternative to dairy milk in the coffee segment is now expanding across various segments of the food and beverage category.” With rum gaining momentum in the spirits world , its growing popularity means the spirit is now often the tipple of choice, for those looking for an experimental, flavoursome twist. Responding to this shift, Hawksbill is the newest spiced rum to enter the scene, introducing tropical Caribbean influence onto the market. We’ve deliberately chosen flavours which delight – freshly ground coffee, freshly peeled grapefruit, creamy, grown-up tonka.” Hawksbill added Mango and Pineapple spiced rums to its portfolio, both made from excess fruit that would have otherwise been discarded. The brand hoped the bottlings would help to “stamp out food wastage”. Baijiu is the biggest‐selling spirit category in the world, though much of this comes from China and other Asian markets. According to Buffalo Trace, baijiu accounts for around 31% of spirits volume globally, citing 2019 data from IWSR Drinks Market Analysis.

Uniting the very best Caribbean Rums sourced from Guyana and Trinidad, Hawksbill brings together the very best rums from across the Caribbean and is charged with a unique combination of spices including vanilla, raisin, cinnamon, nutmeg, ginger, and sea salt. Pineapple and mango cores are steeped in Caribbean white rum for at least eight weeks. Fruit distillate was then blended with one‐ and three‐year‐old Caribbean rums, before being bottled at 38.8% ABV. Our name, Hawksbill, very much comes from our mission - we've partnered with the Barbados Sea Turtle Project, a conservation project whose work aims to project sea turtle populations. 10% of the profits from Hawksbill sales will go directly towards turtle conservation projects in the Caribbean, helping to protect the environment of the Hawksbill Turtle and preserve its future. McFarlane said: “The sophisticated taste was balanced, with touches of liquorice, sweet cream and star anise, while the finish delivered a subtle salted butterscotch taste.” The brand’s name derives from its mission – we have partnered with the Barbados Sea Turtle Project, a charity whose work aims to recover marine turtle populations. 10% of the profits from Hawksbill sales will go directly towards turtle conservation projects in the Caribbean, helping to protect the environment of the Hawksbill Turtle and preserve its future.

In June last year, Reynier’s Waterford Distillery unveiled the world’s first biodynamic Irish whiskey. Biodynamic: Luna 1.1 was made with the help of three barley farmers in Ireland who practise biodynamic agriculture. GSM is bottled at 37.9% ABV, and is limited to 500 bottles. Aidan Shaw, co‐distiller, said: “We all love wine‐based gins. We think it’s a really cool way that we can tie in what we do as distillers to another part of the industry that is so profound here in South Australia.” Jeroen Huiskes, innovation manager at Creamy Creation, said: “Consumers are looking for plant‐based and vegan beverages that don’t sacrifice mouthfeel and flavour. The mash bill was made in partnership with Pernod Ricard’s Firestone & Robertson Distillery in Texas. The spirit drink marries a straight Bourbon, matured for four years in toasted American oak, with a distillate made from red savina habanero chillies.