Glamorous Edinburgh boutique hotel, bar and restaurant Tigerlily recently hosted the launch of Belvedere Vodka’s new coffee-infused Dirty Brew into Scotland.
Led by Belvedere UK ambassador Emily Chipperfield, ‘An Evening with Belvedere’ was organized to introduce the ‘richly intense experience’ offered by the new 30% ABV combination of organic rye vodka and roasted organic robusta coffee beans.
Chipperfield welcomed her guests with a Belvedere Cosmo cocktail before a dinner with Belvedere pairings, including a Belvedere Pure Lychee Apple Martini, and a Belvedere 10 Clarified Bloody Mary.
But the centrepiece of the evening was the first tasting of Belvedere Dirty Brew, reimagined through a Martini, and also as a Dirty Brew Hazlenut Affogato shot.
Belvedere’s distillers draw on 600-years of Polish vodka-making history to produce a rye vodka ‘characterized by notes of almond, vanilla and white pepper, a subtly sweet velvety mouthfeel, and a supremely smooth, clean finish’.
Fusing that spirit with the rich taste of robusta coffee produces Dirty Brew, described as a ‘luxuriously smooth and dark spirit with rich toffee hues and warm russet undertones’.
President and CEO of Belvedere Vodka, François-Xavier Desplancke, described the new product as ‘subversively sophisticated and yet elegantly crafted’.
“From the captivating bottle design to the intriguing name, Belvedere Dirty Brew is a bold statement in every sense,” declared Desplancke.
“It blends the world of luxury spirits with the intricate artistry of coffee craftsmanship, breaking away from tradition to establish a league of its own.”
“Belvedere is committed to crafting only organic certified spirits and Belvedere Dirty Brew is no exception. Each organic ingredient is carefully sourced, upholding the highest standards of craftsmanship.
“With an ABV of 30%, Belvedere Dirty Brew is intensely smooth, designed to be enjoyed neat or over ice. In dining settings, Belvedere Dirty Brew is also the go-to spirit for creating an incredible affogato, adding a smooth richness that elevates this classic dessert.”
