Aureus Vita Fibonacci Dry Gin: The Golden Ratio Meets the Art of Distillation

There are spirits that impress, and then there are spirits that redefine what’s possible. Enter Aureus Vita Fibonacci Dry Gin, a liquid masterpiece inspired by the mathematical elegance of the golden ratio (1.618). This ultra-premium gin doesn’t just raise the bar; it rewrites the formula for balance and beauty in a bottle.

What Happens When Chemistry Meets Craft?

It began, as most revolutions do, with curiosity. Chemist-turned-master-distiller John Hall wasn’t content with convention. Instead, he wondered: If nature, art, and even music could follow the Fibonacci sequence, that repeating pattern found in sunflowers, shells, and symphonies, why couldn’t gin do the same?

Years of experimentation led to a breakthrough: the Fibonacci-Hall Distillation Method. Every ratio, temperature, and botanical interaction is calculated using the golden ratio, resulting in a gin that quite literally embodies mathematical perfection.

The result? A spirit with more depth, viscosity, and aromatic complexity than your standard London Dry. Think of it as the meeting point between scientific precision and artistic intuition, a gin where every drop tells a story of balance.

What Makes Fibonacci Gin So Unique?

Aureus Vita is far from your everyday pour. While most gins might offer two or three recognisable flavour notes, this one delivers a 10-layer flavour journey, unfolding with clarity and sequence. 

At its heart are juniper and baobab pulp, both harvested in November and used fresh within three months to capture their peak brightness. Distilled once a year to mirror the rhythm of the natural world, Aureus Vita reflects a rare commitment to purity and timing.

Even its name, Aureus Vita, translates to “golden way of life,” a fitting tribute to the mathematical harmony guiding its creation.

How Does It Taste?

Expect a smooth yet structured texture, richer than most gins, with unfolding notes that feel deliberate, almost choreographed. First come bright citrus and green spice, followed by the earthy sweetness of baobab and a subtle, lingering finish of blackcurrant leaf and liquorice.

Its 61.8% ABV isn’t a number chosen for shock value; it’s a deliberate nod to the golden ratio itself. Sip it neat, in a Golden Martini, or as part of a slow-savour G&T; every serve is designed to reveal a different facet of its precision.

Why It Belongs in Every Collector’s Cabinet

With only one Fibonacci-Hall still in existence, a prototype built in Cornwall, each bottle of Aureus Vita feels like owning a piece of distilling history. This is craftsmanship at its most cerebral and sensorial.

From its phi-inspired bottle design to the golden spiral of its botanical blend, Aureus Vita is a conversation piece. A story of how numbers, nature, and flavour can intertwine to create something rare, balanced, and utterly mesmerising.

Where to Find It: Available exclusively at Fortnum & Mason

Size: 70cl
ABV: 61.8%
Price: £169

Winter BRU Unwrapped: How Scotland’s Iconic Can Got Cozy And Spicy

When IRN-BRU decided to drop a cinnamon-ginger twist, and an OnlyFans premiere, winter just got a whole lot more fun.

Scotland’s standout orange fizz, IRN‑BRU, has always thrived in the unexpected. This season, the brand’s latest move is bold even by its own standards: the limited-edition Winter BRU, marrying classic BRU tang with warming cinnamon and a ginger kick, and launching it via a free-subscription page on OnlyFans. It’s a campaign that winked at convention and said, “Right. Let’s shake things up.”

A flavour born of frosty nights

Winter BRU takes you in two stages: first, the familiar ripe sweetness and fizz of IRN-BRU. Then, a slow-creeping warmth of cinnamon and ginger that lingers like a good Scottish night cap. The idea? To make a festive drink that doesn’t bow to syrupy clichés, but instead gives you something curious, flavour-rich and unashamedly playful.

OnlyFans? Seriously and why it works

Rather than unveiling the new flavour with the usual supermarket display, IRN-BRU took a left turn: launching the campaign on OnlyFans. Any brand stepping into that space puts a big neon sign on “we’re doing something different.”

Two creators front the push: actor and creator Jessie Cave, known for her role in the Harry Potter films, and Glasgow-based comedian & DJ Amelia Bayler. Together, they star in a cheekier visual series where the can is almost the main character. The result: a fizz-meets-flirt campaign that keeps BRU’s irreverent edge intact while giving winter spice a whole new context.

Limited run. High impact.

The flavour is available for just eight weeks across UK supermarkets and convenience stores, in 330 ml cans and eight-packs. It’s steadily disappearing, proving that scarcity still works when paired with bold ideas and good flavour.

A brand staying true to itself

For over a century, IRN-BRU has embraced its “odd one out” status: the drink that outsells global giants in Scotland, the one that takes ads less seriously than most. With Winter BRU, it hasn’t abandoned that spirit. Instead, it’s sharpened it. There’s nostalgia in the taste, warmth in the spice, and cheek in the campaign.

A toast to the bold

Winter BRU isn’t just another seasonal drink. It’s a reminder that even long-established brands can surprise us. In a year when many products lean safe, this can leans playful, creative and a little bit daring. If you spot it, grab it. Then pour, sip, reflect, and let the cinnamon-ginger warmth do the talking.

Cutty Sark 17-Year-Old: A Voyage into Opulent Depths

Some whiskies tell their story quietly. Cutty Sark, however, has never been one to whisper. Born from a spirit of rebellion and discovery, this seafaring Scotch has just unveiled a release that perfectly captures its century-old DNA: the Cutty Sark 17-Year-Old. It’s bold, it’s refined, and it’s ready to take connoisseurs on a flavour journey across uncharted waters.

A Whisky Rooted in Adventure

Cutty Sark’s legacy has always been defined by its daring origins. Launched in 1923, right in the middle of Prohibition, the brand was never content to play it safe. Smuggled into cocktail bars and adored by those who valued smoothness over smoke, it built a reputation as the whisky for rule-breakers with taste.

Now, 102 years later, that same spirit resurfaces in a whisky that quite literally sets sail into richer flavour territory. The 17-Year-Old expression is a nod to both heritage and innovation, crafted for the kind of drinker who sees a dram not as an end, but an invitation to explore.

How Is Cutty Sark 17 Made?

This isn’t your average blend. The 17-Year-Old marries whiskies matured in three distinct cask types, each contributing its own personality.

• Highland and Speyside single malts matured in sherry and port casks lend depth, fruit, and complexity.

• Lowland grain whisky aged in first-fill bourbon barrels brings creaminess and balance.

• Seventeen years of patience tie it all together, allowing oak, fruit, and spice to harmonise into something remarkably smooth.

Master Blender Stephen Woodcock

The result? A symphony of candied orange peel, cherries, and plums that unfurls into layers of oak, cappuccino, and soft spice. It’s indulgent, but never overwhelming, proof that adventure and elegance can share the same glass.

Why This Release Feels Different

At first glance, the bottle itself tells you this isn’t the Cutty Sark you’ve seen before. Housed in a sleek black presentation box with flashes of gold and that unmistakable yellow signature, it carries a tactile rope-and-eyelet motif, a subtle wink to the brand’s nautical roots. Even the stopper resembles a twist of rope, adding a playful detail that collectors will appreciate.

But beyond its aesthetics, this is a whisky with intent. It’s designed not just to be admired, but to be experienced, whether as a thoughtful gift, a centrepiece for one’s home bar, or a companion to a quiet evening where the only thing louder than the pour is the imagination it stirs.

How Does It Taste?

Think of it as a whisky voyage in three acts:

1. The Arrival: Burnished copper in colour, its aroma greets you with bursts of citrus and red fruit: warm, inviting, and layered.

2. The Exploration: On the palate, rich oak and roasted coffee notes surface, balanced by hints of baking bread and cocoa.

3. The Return: A long, lingering finish carries whispers of spice and malt, a reminder that adventure doesn’t have to end when the glass is empty.

The Final Word

Setting sail in October, Cutty Sark 17 isn’t here to replace what’s familiar; it’s here to evolve it. By pushing flavour boundaries while honouring tradition, it captures the essence of what the brand has stood for since its smuggling days: boldness, craftsmanship, and a touch of mischief.

Priced between £85 and £90, it’s a whisky for those who appreciate both story and substance. Whether you’re a seasoned collector or a curious explorer, this is a dram that rewards the journey.

So, raise your glass. Adventure, as it turns out, tastes best at 17.

Dover Yard and Ed Sheeran’s Spicy Tribute to Friendship

From London’s most sustainable bar to one of the world’s biggest music icons, this partnership has a story worth toasting. Dover Yard at 1 Hotel Mayfair has teamed up with Ed Sheeran’s hot sauce brand, Tingly Ted’s, to create something fiery, fun, and full of flavour: the Tingly JAM cocktail.

It’s not just another celebrity collaboration. It’s a drink with soul, crafted in loving memory of Ed’s late friend Jamal Edwards, and built around the flavours that defined their friendship: fried chicken, hot sauce, and laughter.

What Makes the Tingly JAM More Than Just a Cocktail?

The Tingly JAM isn’t just about what’s in the glass; it’s about the story it carries. A nod to friendship, creativity, and shared passion, it celebrates the bond between Ed and Jamal with every sip.

The cocktail blends butter-fat-washed Casamigos tequila with a house-made Tingly Ted’s tincture, creating a velvety balance of smoke, spice, and warmth. The name “JAM” pays tribute to Jamal himself, but also to those spontaneous jam sessions that defined their creative connection.

It pairs perfectly with Dover Yard’s crispy fried chicken and Tingly Ted’s dipping sauce, combining comfort and craftsmanship in one bite. And with 10% of every cocktail and dish supporting the Jamal Edwards Self Belief Trust, it’s an indulgence that gives back.

How Did This Collaboration Come to Life?

The partnership goes beyond flavour. It’s about honouring Jamal’s vision, empowering young talent, and sparking creativity through opportunity.

Dover Yard’s bar team worked closely with Ed and the Trust to ensure the project felt true to Jamal’s energy: bold, inclusive, and inspiring. The result is a cocktail that captures his essence: uplifting, unexpected, and made to be shared.

As Jamal’s mother, Brenda Edwards, continues to champion his mission through the Trust, the Tingly JAM serves as a heartfelt reminder that creativity and confidence can truly change lives.

Sustainability Meets Soul

For Dover Yard, purpose-driven hospitality is nothing new. Since opening in 2023, the bar has become a quiet revolution in Mayfair, one where sustainability and indulgence happily coexist.

Under the guidance of Giulio Guarini and Marco Grisafi, the team repurposes ingredients from the neighbouring Dovetale restaurant (led by chef Tom Sellers) and prioritises zero-waste innovation across every serve.

The Regenerative Forces menu, where Tingly JAM now proudly sits, is a showcase of that ethos: creative, conscious, and deeply considered.

One Sip, Endless Stories

Priced at £22, the Tingly JAM is available now at Dover Yard, 1 Hotel Mayfair, a drink that proves flavour can be fun, purposeful, and deeply personal all at once.

Because sometimes, the best cocktails don’t just lift your spirits; they carry a story worth sharing.

Highland Park x Björn Frantzén: A Whisky That Invites You to Taste Emotion

What happens when a whisky stops dictating what you should taste and starts asking what you feel?

From the coasts of Orkney to the creative mind of Swedish chef Björn Frantzén, Highland Park’s latest release, “Between You and I,” isn’t your usual single malt story. It’s not about ticking off tasting notes or chasing collector hype. It’s about emotion, memory, and what happens when a whisky invites you to pause … and listen.

What Makes “Between You and I” Different?

Most whisky launches lead with a list: honey, spice, smoke, oak. “Between You and I” takes a more human route. It’s inspired by the moments flavour can bring back: the scent of a kitchen from childhood, the warmth of a fire on a snowy night, or the calm that follows a long journey. This whisky isn’t asking you to identify its tasting notes; it’s asking you to explore what it reminds you of.

This approach came from Frantzén’s own sensory response to the liquid. Known for blending Nordic simplicity, French precision, and Japanese restraint, he viewed the whisky as a conversation between memory, flavour, and place. The result is something far more introspective than prescriptive: a dram that asks for connection rather than critique.

A Whisky That Looks as Bold as It Feels

Even the design of “Between You and I” breaks the rules. Instead of polished gloss, it’s dressed in a box that feels alive: graffiti-style strokes layered in vibrant orange, deep blue, and muted heather tones. The orange hints at warmth and firelight; the blue and purple, at flowing water and peat smoke. Every brushstroke mirrors the layered complexity of the whisky itself.

Frantzén’s design celebrates imperfection. The spray-painted layers overlap with confidence, echoing the whisky’s depth and character. Inside, there are no official tasting cards or checklists, only a small booklet filled with thoughtful prompts to guide your own reflections. It’s a refreshing reminder that flavour doesn’t have to be defined; it can be discovered.

What’s Inside the Glass?

For all its artistry, “Between You and I” stands firmly on craftsmanship. Matured for 16 years in a combination of virgin Swedish oak, sherry-seasoned European and American oak, and ex-Bourbon casks, it’s the first Highland Park whisky to use Swedish oak, adding a unique, textural spice to the distillery’s signature balance of honeyed sweetness and gentle smoke.

The flavour journey is rich and evolving: a wave of fruit and vanilla warmth, a slow build of oak, and that familiar thread of aromatic Orkney peat that ties everything together. It’s smooth, layered, and quietly confident, much like the creative partnership behind it.

The Meeting of Minds

Frantzén isn’t just a chef. He’s a storyteller through flavour. As the only chef in the world to simultaneously hold three Michelin stars across three restaurants, his food is an emotional experience as much as a culinary one. Highland Park recognised a shared philosophy in his approach: both view taste as deeply personal, tied to place and memory.

Together, they’ve crafted something that bridges two worlds: the meticulous artistry of fine dining and the centuries-old tradition of whisky-making.

Where Can You Buy “Between You and I”?

The 16-year-old Between You and I launches in the UK on 14 October 2025, available through Selfridges, The Whisky Shop, Master of Malt, and The Whisky Exchange (£145).

For travellers, a Global Travel Retail exclusive, “Between You and I: Journeys,” offers a 17-year-old expression inspired by Frantzén’s memories from around the world (£155).

Final Sip: A Whisky That Tells Your Story

Highland Park’s Between You and I is a rethink of how we taste. Instead of asking “what’s in the whisky?”, it asks “what’s in you when you taste it?” It’s a whisky that rewards reflection, connection, and curiosity, proof that sometimes, the most profound tasting notes are the ones that can’t be written at all.

The Glendronach 30 & 40 Year Old: A New Chapter in Sherry Cask Mastery

Two rare releases showcase four decades of patience, craftsmanship, and the art of sherry cask ageing.

For nearly two centuries, The GlenDronach has been synonymous with rich, sherry-cask-matured whisky. From its Highland home in the Valley of Forgue, the distillery continues to prove why it’s regarded as one of Scotland’s masters of maturation. Now, The GlenDronach unveils two remarkable new expressions: the 30-Year-Old and the 40-Year-Old 2025 Edition – each representing the height of its craft.

What Makes The GlenDronach 30-Year-Old So Special?

The GlenDronach 30-Year-Old is a beautifully composed Highland Single Malt that highlights the distillery’s sherry cask artistry. Under the guidance of Master Blender Rachel Barrie, the whisky brings together three distinct sherry cask styles: Pedro Ximénez, Oloroso, and, for the first time, Amontillado.

Barrie explains, “With the 30-Year-Old, we have composed a symphony from our most historic sherry cask styles. Three decades of maturation have resulted in a sublime and charming Single Malt, with generous layers of rich and complex character.”

The inclusion of Amontillado adds elegant notes of toasted hazelnut and crème caramel, perfectly balancing The GlenDronach’s hallmark dark cherry, chocolate, and spiced fruit tones. Presented in a walnut curl veneer case engraved with 30 facets, a nod to the years of patient ageing, this release is priced at £1,000 and available at Selfridges.

How Does the 40-Year-Old Represent the Peak of GlenDronach’s Craft?

The 40-Year-Old 2025 Edition is the distillery’s ultimate expression, a rare whisky composed from a small number of hand-selected Oloroso and Pedro Ximénez casks. Matured over four decades in Spanish oak, it offers an extraordinary depth of flavour and a velvet-smooth texture that speaks to The GlenDronach’s time-honoured expertise.

Barrie shares, “At forty years old, it represents four decades of sherry cask refinement, polished by time to become the ultimate expression of The GlenDronach. It is a privilege to be the custodian of such remarkable casks.”

Expect a nose of black cherry, stewed plum, and blackberry, followed by a palate of bramble compote, prune, raisin wine, and cinnamon-laced chocolate espresso. Bottled at 43.9% ABV (Natural Cask Strength), it’s presented in a dark rosewood case with brass details and a golden plinth, a fitting vessel for a whisky of such stature. Retailing at £5,000, it is available through select global markets and Selfridges.

Why Are These Releases Important for Collectors and Enthusiasts?

The GlenDronach’s reputation rests on its mastery of sherry cask maturation, and these new releases reaffirm that legacy while deepening it. The 30-Year-Old introduces the Amontillado cask for the first time, while the 40-Year-Old showcases the distillery’s commitment to refinement through time, patience, and precision.

In an era of innovation and experimentation, The GlenDronach proves that true artistry still lies in tradition. Each bottle is not merely a whisky. It’s a time capsule of craftsmanship, matured to perfection beneath the cool stone walls of Forgue.

Ring the Alarm: Piper-Heidsieck’s ‘Code Rouge’ Ignites the Holidays in Style

If there were ever a Champagne that begged to be unleashed, it’s this one. Just in time for Christmas, Piper-Heidsieck (the house that’s never been afraid of a little drama) has dropped its latest limited-edition showstopper: the “Code Rouge Edition.” Exclusive to Selfridges from November 2025, this fiery red collectible doesn’t whisper luxury; it shouts it, all while winking at tradition.

Is It a Champagne or an Emergency Kit? (Maybe Both)

Forget the usual foil and label routine. The Code Rouge Edition arrives in a sculptural, metallic red case shaped like a vintage fire extinguisher, a playful nod to life’s “Champagne emergencies.” Finished in gold, secured by a quarter-turn lock, and emblazoned with the words “In case of Champagne emergency, break open case,” it’s part celebration, part spectacle.

It’s Piper-Heidsieck doing what Piper-Heidsieck does best: taking the seriousness out of sophistication. The result? A piece of design you’ll want to show off long before you pop it open.

What’s Bubbling Inside This Red Hot Release?

Inside the bold exterior sits the Cuvée Brut, the signature Piper-Heidsieck Champagne that captures the house’s spirited elegance. Made from a trio of Pinot Noir, Meunier, and Chardonnay grapes sourced from over 100 crus, it’s as expressive as it is refined.

The first sip delivers bright pear, white peach, and citrus, followed by orange blossom, toasted almonds, and a whisper of mint. It’s vibrant, harmonious, and joyfully alive, the kind of Champagne that makes any moment feel just a little more cinematic.

Why Does Piper-Heidsieck Keep Getting Design So Right?

Because it never plays it safe. Piper-Heidsieck has long treated Champagne as both an art form and an attitude, with collaborations spanning Jean-Paul Gaultier, Viktor & Rolf, and Christian Louboutin. From lipstick boxes to sound-inspired cases, every design is a declaration that Champagne should be seen as much as it’s sipped.

“This is Piper-Heidsieck at its boldest,” says CEO Stéphane Decaux. “Piper-Heidsieck lights up life’s celebrations with joy. This uniquely designed set is not just a gift, it becomes a call to celebrate boldly.”

Mission accomplished.

So, Who’s This For?

At £65.99 and available exclusively through Selfridges, the Code Rouge Edition hits that sweet spot between collectible and accessible. It’s for the person who’s impossible to buy for, the host who always brings the flair, or simply anyone who thinks life’s too short for boring bottles.

Because really, when the year winds down and the Champagne cravings rise, there’s only one emergency worth breaking glass for, and Piper-Heidsieck’s Code Rouge is it.

Ukai: A Cosy Taste of Japan in Notting Hill

Spicy Tuna Roll (Photo Credit: AKA Communications)

Tucked away on the northern end of Notting Hill’s infamous Portobello Road lies a hidden gem of Japanese cuisine, offering first-class sushi in a comfortable, homely setting.

Ukai Bar & Restaurant is a modern Japanese restaurant that has vividly taken over what used to be a classic British pub, making your first step inside like nothing else you might imagine. The soaring artwork above the door, lush flora wrapped across the facade, and the quintessentially Japanese touches of comfort promise a hidden luxury to be discovered. A discovery cleverly reserved for the dinner table. 

Ukai’s kitchen is headed up by Alessandro Verros, who trained at the prestigious ROKA Collective, bringing the same quality of execution and a robata (short for robatayaki) grill, a “fireside” barbecue style of cooking that offers an expansive list of delightful dishes.

We sat down in the cosy restaurant side of the space, with a generous table perfect for showcasing the spread that was about to come, as we had opted for the signature tasting menu accompanied by a sake pairing. 

Shrimp Tartare

Tasting menus are a great way to explore a restaurant’s food as the chef intended, the next best thing to a full “omakase” style Japanese dinner. In classic Japanese fashion, the attention to detail in the food was superb, and the dishes demonstrated true craftsmanship, just as much works of art as they were delicious.

Well-seasoned edamame followed by red shrimp tartare and wagyu tataki with truffle set the tone for the rest of the evening. The edamame was salted just right to awaken our appetite, and the shrimp tartare was fresh, brightened by citrus and had savoury brine to balance the touch of sweetness. It’s easy to get complacent with wagyu, but quality meat alone does not make a quality dish.

Wagyu Tataki

Thankfully, the thin slices of beef were wonderfully cooked, melting in the mouth with an indulgent fattiness and a welcome amount of truffle. Paired with these was a sparkling sake with light pear and apple notes and a silky texture whose sweetness made a great reset from our starter at every sip. 

Sashimi Platter (Photo Credit: AKA Communications)

Naturally, the sushi at Ukai was the main feature of the tasting menu, and our platter was a spread of the best serves they had to offer. The sashimi was soft and fresh at every bite, the prawn tempura roll had a great crunch, and the sushi rice across the platter had a unique texture that really stood out.

My favourite was the spicy tuna roll; a classic staple in many venues, but at Ukai, it was presented with gorgeous little touches that widened the eyes, and the avocado was creamy and bridged the flavours for great harmony. The sake for this course was a Shichiken Junmai, which had aromas of melon and citrus with a fresh acidity to reset the palate for the fish.

Beef Fillet and Salad

The beef fillet, accompanied by the lettuce and radicchio salad, was a hearty follow-up to the sushi. The meat was well-cooked, fell apart delicately, and the salad was crisp with a lightly bitter finish. We enjoyed a junmai daiginjo sake pairing for this course, another junmai - the rice polished to over 60% in this case.

Rice polishing is a sake brewer’s technique of preparing the rice for fermentation, stripping away excess fats and proteins, resulting in a more delicate and floral style of sake. 

Yuzu Cheesecake

We couldn’t help but round out our meal with dessert, opting for the yuzu cheesecake that had hints of lime blossom and a crumbly almond biscuit base. It was a blissful evening at Ukai, and the addition of a DJ to curate the music in the venue was a highly appreciated touch.

Whilst the beef fillet and salad were exquisite, I found it to be a departure from the traditional Japanese cuisine we enjoyed throughout the rest of the meal. This became more apparent when we each had our own beef fillet, but the sushi platter was shared. Given that the sake-paired tasting menu is £70 per person, I would have preferred a larger focus on the latter strength of the restaurant and an alternative use of the robata grill.

Aside from this, the service, the staff, and the venue in general genuinely made for a cosy evening, a welcome change from the more sleek style of Japanese restaurants one might otherwise find.

Ukai is certainly the top Japanese restaurant in Notting Hill, and is worth the visit if you’re into Japanese food but want to enjoy quality in a more homely, relaxed atmosphere. 

NB: I was invited to review, and my meal was complimentary. All views are my own and not influenced by anyone other than my own palate and experience.