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FHA2018 SHOWDAILY
2 7 A p ri l 2 0 1 8
ProWine Asia 2018 infused with
the aroma of La Rioja wine
Joint
Organisers
Masterclass
highlights
Day 4, April 27
Discover the World of
Whisk(e)y by Wine & Spirit
Education Trust (WSET®)
by Lam Chi Mun
10:30am - 11:30am
ProWine Asia Forum, Hall 10,
Singapore Expo
Penderyn Single Malt Welsh Whisky -
A True Alternative in Texture &
Flavour Profile Within the Category
by Michael Wheeler
11:45pm - 12:45pm
ProWine Asia Forum, Hall 10,
Singapore Expo
The Truths About Southeast Asian
Tropical Viticulture
by Eddie McDougall
2:15pm - 3:15pm
ProWine Asia Forum, Hall 10,
Singapore Expo
Navarrsotillo’s Luis Serrano Arriezu invites you
to try the company’s 100% organic wines. Taste and mystic create the perfect blend for
Aradon Rioja wines, which is being promoted by
Angela Saenz. Finca la Emperatriz’s Eduardo Ruiz, is ready to
serve the company’s wines, which are made
from a blend of plots and grape varieties.
THE La Rioja Agriculture Department
is luring visitors to booth 10F2-01 with an
aromatic line-up of wines from La Rioja,
a province and autonomous community
in northern Spain with a renowned local
wine industry.
Navarrsotillo is a small family farm of
approximately 60 hectares (150 acres)
located in La Rioja/Navarra region in
northern Spain. It was founded in 1995
by brothers Andreas and Ramon Ser-
rano.
All of the companies’ wines are 100%
organic, which provide a longer finish
and fruitier taste than conventional
wines, says the company’s Luis Serrano
Arriezu.
Some of Navarrsotillo’s most popular wines include the Magister Bibendi,
a full-bodied Rioja wine aged for 12
months in both French/American oak
barrels before bottling. Its Noemus is
another Rioja wine that is rich and juicy,
flavoured with black cherries and vanilla
and comes with a spice overtone.
Visitors can also check out wines
from the Finca la Emperatriz, or “The
Empress’ Estate”, a historic vineyard
in Rioja that belonged to Eugenia de
Montijo, wife of Napoleon III, who was
making wine way back in the 1870s.
Today, the wines offered by Finca la
Emperatriz are made from a blend of
plots and grape varieties.
Its red wines emphasise the fruity
characteristics of a traditional Rioja blend — Tempranillo, Garnacha and a
touch of Viura aged in American oak;
and white wines are made from Viura,
Rioja’s traditional white variety.
Since 1957, vine growers from the vil-
lage of Alcanadare, located 36km east of
Logrono, have chosen to pay tribute to
Aradon by naming their wines after it.
According to Spanish folklore, Aradon
was a village that existed in Roman times,
but which mysteriously disappeared. It
was situated at an altitude of 550m, called
“La Mesa” (The Table), which is today
occupied by vines dating back 90 years.
For a taste of rich history, try the Ara-
don Garnacha, Aradon Reserva, Aradon
Crianza, Aradon Rose, Aradon Red, or
Aradon White.
Rockland Distilleries maintains
its proud family tradition
WHAT began as a family estate in 1924
in Ceylon, as Sri Lanka was known during
British colonial rule between 1815 and
1948, Rockland Distilleries has managed
to maintain its position as one of the most
advanced distilleries in Sri Lanka.
One of the company’s most iconic
products is the Ceylon Arrack — arrack
is a distilled alcoholic drink typically
produced in the Indian subcontinent and
South-east Asia — distilled from the
sap of the coconut flower and aged in
Halmilla wood.
Rockland Distilleries recommends
that the Ceylon Arrack be poured over
ice and topped up with ginger-beer,
ginger-ale or coca-cola or with chilled
coconut water.
Available in bars across Europe
and Asia, Ceylon Arrack has also been
awarded a medal of commendation by
the International Wine & Spirits As-
sociation.
Today, Rockland Distilleries is also
operating what was at launch, the world’s
first green distillery, says Amal de Silva
Wijeyeratne, CEO and managing director
of Rockland Distilleries.
Today, Amal is working diligently
towards building up the legacy of his
grandfather, Carl de Silva Wijeyeratne,
the founder of the company.
Joining Rockland Distilleries in 2005,
Amal decided to re-create one of the
company’s best-selling product — the
Colombo 7 dry gin.
Building on a receipt that was first cre-
ated 70 years ago, the botanicals used to
create Colombo 7 today include ginger
root, cinnamon bark, curry leaves, co-
riander seeds, juniper berries, liquorice
and angelica.
Located at booth 10L3-03, Rockland
Distilleries is also appealing to the col-
lector of memorabilia, with the launch of
minature packs of the Colombo 7, which
comes in 50ml bottles.
Amal de Silva Wijeyeratne concludes:
“We want to continue building up our
reputation as one of the leading craft spir-
its brands in the world, while operating in
a green and eco-friendly environment.”
Amal de Silva Wijeyeratne, CEO and managing
director of Rockland Distilleries, displays the
Colombo 7 dry gin — in two distinctive sizes.