Campari launched the world’s first bespoke Campari Solera system in The Bon Vivant bar and restaurant in Edinburgh recently. The system consists of a series of oak barrels engraved with the distinguished Campari design, all linked by pipes. It will allow bar staff at The Bon Vivant to create a continuous method to oakage and mix the classic Negroni.
Vermouth, Gin and Campari are all held in the top oak barrels before filtering down to the brass tap which emits the pure oak-aged and naturally blended ready-to-serve
Hugo Mills, UK Country Manager for Gruppo Campari said, “This is a global first for Campari, and we’re delighted that the UK’s leading the way in presenting more creative ways to create and celebrate the Negroni.”
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A solera is literally the set of barrels or other containers used in the process. Products which are often solera aged include Sherry, Madeira, Port wine, Marsala, Mavrodafni, Muscat, and Muscadelle wines; Balsamic, Commandaria, and Sherry vinegars; Spanish brandy; beer; and rums. Pictured on the front cover of January 2014 DRAM are Hugo Mills, UK Country Manager and Loris Contro, Italian Spirits Specialist for Gruppo Campari.