NECESSITY HAS OFTEN been cited as the mother of invention. But that simple rubric of cause and effect negates the sublime magic of vision and craftsmanship. A great thing exists because it was made, greatly. As splendid as it is peerless, the Belvedere 10, launched earlier this year, is a testament to the necessity - surpassing merits of craftsmanship. Originating from a single harvest of ultra-rare organic diamond rye and forged from the dictates of a recipe dating back to 1910, it is a category-defining, first-of-its-kind revelation worthy of a gold standard.
Julian Quintero and Nausicaa Charrier explain why Belvedere 10 is a fine thing that amplifies finery.
Julian, if you weren't working for the brand, what would you find exciting about the Belvedere 10?
I was born to work in wines and spirits. I can say that celebration is in my DNA as a Colombian. Considering that wines and spirits are an integral part of that experience, I would still be interested in the elements of luxury, tradition, craftsmanship, and heritage that are fundamental to the Belvedere 10. There is a unique combination of craftsmanship and heritage in this product. While it derives from the original recipe of 1910, the bottling could not be more novel or appealing. It drives the opulent excitement that Belvedere 10 is known for.
Diese Geschichte stammt aus der Issue 204-Ausgabe von August Man SG.
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Diese Geschichte stammt aus der Issue 204-Ausgabe von August Man SG.
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Return To Mont Blanc
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Slow Travel In Switzerland
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A NEW DAWN IN SOLAR ENERGY
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FLIGHT OF THE NARISAWA BEE
The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.
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Preferably with a dram of The Macallan, in hand. The famed whisky maker celebrates 200 years of making perfection.
AND BUTCHER'S BLOCK MAKES IT THREE
SINGAPORE'S CHAPTER OF THE DOM PÉRIGNON SOCIETY HAS INDUCTED A THIRD MEMBER, RAFFLES SINGAPORE'S BUTCHER'S BLOCK, GIVING DISCERNING DINERS BETTER ACCESS TO THE EPICUREAN SAVOIR FAIRE THAT COMES WITH THE MARK OF THE SOCIETY.
AMERICAN SPIRIT
ROB SAMUELS, THE EIGHTH-GENERATION WHISKY-MAKER AND MANAGING DIRECTOR OF MAKER'S MARK, EXPLAINS WHY THE BRAND'S CELLAR AGED EXPRESSION IS A PEAK INTO THE FUTURE OF BOURBON.
Wine The Time Is Right
What does the future hold for winemaking? Steph Dutton, senior winemaker for Penfolds, has some ideas.