There's very little time left now Rome Bar Show 2023, one of the most anticipated events of the year involving bartenders, professionals and enthusiasts in the Cocktail & Spirits sector. A continuously growing sector, both in economic terms and in terms of interest and popularity.
Rinaldi 1957 has been participating in the event since its first edition and has never failed to provide support even in the years in which the event was not held live. This year the Bolognese company (which boasts 204 agents throughout the national territory) will have a double presence: on the ground floor with its main stand at position C05 and on the terrace at position T11 with the stand dedicated to Don Papa Rum, the Philippine Rum which has experienced exponential growth from 2012 to today precisely thanks to Rinaldi's work, placing it in first position in premium rums (above other brands known for several years; IWSR 2021 data), a unique case in Europe. Ilaria Bello, Brand Ambassador and Advocacy for Rinaldi 1957, will welcome you on the Roman terrace with fresh and spicy drinks.
During the two days in Rome the main novelties will be presented which can be tasted straight or mixed thanks to the presence of Walter Gosso, Trade Advocacy Manager of Rinaldi 1957.
Together with Walter, 8 national and international bartenders who have given their friendly support to the company will move around the counter area, alternating with each other.
For Ron Santiago from Cuba will be Ginevra Gabbrielli of Floreal Firenze, Fabio Tammariello of Ragù Bologna, Christian Torcasio of Macondo Bologna who will be responsible for preparing the Daiquiri. For Gin Insulae there will be Nicola Loiacono from Villa Igea Palermo, for Ginepraio the Brand Ambassador Jacopo Misiano and for Pisco Portòn, Greg “The Cocktail Butcher” directly from Coya in Abu Dhabi.
Paolo Vercellis, Brand Manager of Rinaldi 1957 says:
“Roma Bar Show is the event of the year and Rinaldi 1957 in recent years has chosen to be close to Italian bartenders and their way of experiencing events and the Bar. During the year we support them with masterclasses, events in clubs, meetings , phone calls and frequenting their counters. In Rome, which will be a wonderful celebration, we have decided to dedicate 8 hours of our event to them.” says Paolo Vercellis, Brand Manager of Rinaldi 1957 “This is why we have chosen to involve young people from the world of bars, who represent the present and future of mixing and who do it with professionalism accompanied by a huge dose of passion and joy. It will be nice to see their smiles behind our counter and taste their interpretations of our products.”
The main innovations presented will concern the portfolio of Gin by Rinaldi 1957, already broad and which well represents the variety of scents and geographical places and which is enriched with Sakurao Gin from Japan and Insulae Saline Gin from Sicily.
Sakurao Gins are the creation of the Sakurao Distillery, founded in 1918 in the city of Sakurao, in southern Japan. The company has been producing various spirits for more than a century (sake, shochu, whisky...). The distillery is located on the coasts of the Seto Sea, facing the island of Miyajima and has the ambition of producing spirits that combine innovation and tradition.
The Sakurao
Sakurao uses two simultaneous extraction methods in Arnold Holstein bronze stills. Hybrid distillation is the ideal method for extracting flavors from ingredients. The botanical components generate a wide spectrum of aromatic notes, which include fragrant citrus fruits such as lemon and the rich fragrance of yuzu, Japanese cypress and even oyster shells. Cherry blossoms are another popular botanical in the Japanese style and are known as Sakura. The symbol of Sakurao.
INSULA
INSULÆ Saline Gin is a London Dry Gin, made in high flame copper stills. The capers from the island of Pantelleria and the salt extracted from the salt pans of Trapani, combined with the lemon and orange peels, create an elegant and saline artisanal distillate. Distilled with neutral alcohol at 100% from Italian wheat.
“First of all, I would like to thank Paolo Vercellis, Walter Gosso, Valentina Tamburi and Carmen Popa for the great work they are doing to promote the company brands at trade fairs and beyond. The absolute preview that will take place at the Roma Bar Show concerns Raasay, one of the "flowers of Scotland" that wanted to develop in our country: winner as best Scottish Distillery and best tourist destination for the Scottish Whiskey Awards 2022. I have strongly wanted it since from September 2021, even if I left it alone for a long time, to remain correct towards the distribution that discovered it years ago, for which I have a lot of respect” introduces Gabriele Rondani (Marketing & PR Director of Rinaldi 1957). “Just 161 people populate the Isle of Raasay (Old Norse for “Isle of Roe Deer”) which lies off the west coast of Scotland in the Inner Hebrides, a short 25 minute ferry ride from Sconser on the Isle of Skye . This corner of the world is known for its breathtaking natural beauty, larger-than-life landscapes, impressive geology and one of Scotland's most incredibly diverse ecosystems. Rooted in centuries of illegal distilling, the Hebridean island of Raasay provides the ingredients for the perfect dram.”
The Single Malt Whisky,
The flagship of the Isle of Raasay is the Single Malt Whisky, slightly peated with hints of red fruits. Two spirits from the Isle of Raasay – one peated and the other not – mature separately in ex-Rye whiskey casks (first fill), in fresh virgin Chinkapin oak casks and in Bordeaux red wine casks (first fill). This recipe then made with six barrels creates the perfect dram with true elegance, complexity and depth of character. 46,4% vol, natural, not cold filtered.
Raasay Gin
The Gin artisanal from the Scottish island Raasay, is now available in a bottle as wonderful as the spirit contained within. The bottle is a reflection of the island's impressive geology, including Juniper hand-harvested on Raasay and imprinted into the glass.
The recipe combines ten carefully chosen botanical components, including Raasay juniper, sweet orange peel, lemon peel and our triple distilled spirit. Bottled at 46% using our own well water, this is the first legal island spirit rooted in centuries of illicit distillation.
