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North Somerset housebuilder wins prestigious award | North Somerset Times

A NORTH Somerset housebuilder with two developments currently underway has been named ‘Housebuilder of the Year’ at the prestigious South West…

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Inside the Somerset carbon zero homes where energy bills are a thing of the past

Inside the Somerset carbon zero homes where energy bills are a thing of the past
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The green spirits revolution, and no absinthe in sight

The green spirits revolution, and no absinthe in sight There have been an uncountable number of words written about how the restaurant industry has had to adapt to survive, and altogether fewer on how the premium booze market is staying afloat. Like the hospitality trade, spirits distillers and winemakers have seen a huge portion of their trade wiped out over lockdown, unable to sell directly to bars and restaurants. But like the hospitality trade, drinks companies have had to reassess their businesses and work out ways to connect directly with customers. One theme that’s emerged from this soul searching is the rise of eco spirits.

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Spirited away: British tequila and carbon neutral gin

VIVIR is distilled in collaboration with the multi-award-winning Casa Maestri, using natural volcanic spring water and traditional production processes. “I worked for a food company and brought Bircher muesli to the UK,” says co-founder Paul Hayes. “Because of an allergy, the only sweetener I can use in my muesli was agave syrup. This led me to build up some pretty useful contact in the agave world…” VIVIR produces three expressions, Blanco, Reposado and Añejo. Co-founder Nav Grewal says the secret to creating great tequila is to eliminate the unknown and to know your agave. “The agave is estate-grown by one distillery which means we know the pH in the soil and the jimador who farmed it.

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