A new addition to the Campari range has been launched, ageing the classic bitter in bourbon barrels to honour the 150th birthday of founder Davide Campari.
Current master blender Bruno Malavasi experimented with a range of casks in order to make the final liquid, searching for the ideal environment to age and flavour Campari. Bourbon barrels were chosen for their smooth finishing notes and the delicate oak smokiness they lend.
Imbibe found sweeter vanilla notes added to the typical sharp bitterness and candied orange notes of Campari.
‘Having worked at Campari Group for over 20 year, Davide Campari is a huge figure admired for his commitment and innovation. I knew that I had to pay homage to the man who fundamentally inspired my craft.
‘Davide’s intuitive way of connecting with the future inspired me to go out and explore the latest sensory experiences, seeing how to blend art forms and merge the future with the past. Bitter, but now slightly fruity; sweet, but just a little smoky; a unique expression has been created that keeps the iconic flavour of the original Campari,’ said Malavasi.
To celebrate the launch a cocktail book is being designed, including recipes from key bartenders around the world who were asked to create new drinks using the limited-edition Campari Cask Tales.
‘I have really enjoyed experimenting with this new version,’ said Chris Hughes from Mele e Pere, London. ‘Being barrel-aged adds a richness and sweetness, which perfectly complements a range of spirits and ingredients from our final cocktail, The Hourglass, which is a heady mix of Campari Cask Tales, Cinzano Blanco, Averna and Balvenie Doublewood. Think a nod to a Boulevardier that brings out the smokiness of the cask aged Campari.’
While you’re here…