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.
Denne historien er fra Issue 204-utgaven av August Man SG.
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Denne historien er fra Issue 204-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Manners Maketh Man
The Principle Of Style Is Character, And The Core Of Character Is Conduct.
Slow Travel In Switzerland
The Swiss public transport system certainly aces the luxe factor with eye popping train rides, indulgent multi-course meals on a Belle Epoque era steamship, and even efficient luggage transport services.
A NEW DAWN IN SOLAR ENERGY
AUGUSTMAN SPEAKS TO MANDALA CLUB CHIEF SUSTAINABILITY OFFICER LILLY GILBERT ABOUT THE MOVEMENT THAT COULD CHANGE HOW BUSINESSES IN KEONG SAIK ARE POWERED THE MANDALA SOLAR COLLECTIVE.
THE POWER OF THREE
ONE OF THE MOST ICONIC IMAGES IN SINGAPORE TOOK THE FORM OF KOKILA PARVATHI, SITI AMIRAH (ALSO KNOWN AS CAMIRA ASRORI) AND SOBIKUN NAHAR ON THEIR WAY TO COURT. AUGUSTMAN SPEAKS TO THEM ABOUT THEIR IDEAS ON COMMUNITY ORGANSING, AND ABOUT RETHINKING OUR THOUGHTS ON POWER.
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.
DRINK THROUGH SPACE AND TIME
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.
From Mexico With Love
Behold the impassioned, informed and irresistible reincarnation of DeadFall Cantina by The Compound Collective, the team behind the runaway success of Barbary Coast.
