Their OriginThe story of LAIBA begins with Michael Chen, former bar manager of The Roosevelt and bartender at Eau-De-Vie Sydney, ranked as the 13th best bar in the world. He is now the bar director of the Nest, Cannery and Rye & Co. – three of the top bars in Shanghai. Michael’s goal was to bring the cocktails we put in a bottle to the same level of quality as those served in the best bars in the world. Together with Alexander Petersen, Mark Connolly and Lars Battefeld they created LAIBA Beverages to do just that.
The LAIBA CocktailThey spent two years on research and development, figuring out how to bottle cocktails of the highest quality that retain their excellence over a long shelf life. Today, LAIBA has a range of handcrafted bottled cocktails that use only natural ingredients: including award-winning craft spirits and cold press juices, that, through natural remedies, have reached a shelf life of 18 to 36 months.
All of their cocktails are designed and crafted to Michael’s own original recipes, finished in the bottle – ready to serve. This means that you just need to put ice in a glass, pour the cocktail, and add garnish. With LAIBA, it only takes 30 seconds, start to finish, to make a world class cocktail.
Awards & RecognitionTheir cocktails are three-time award-winners from the prestigious San Francisco World Spirit Awards. Accredited by an expert panel of judges, all of their entries were awarded with honours, denoting “outstanding spirits that show refinement, finesse and complexity; these winners are among the best examples of their category”. Some of the best bars in Asia, and the rest of the world recognise the quality of their drinks and offer them in their establishments.
Michael’s goal was to bring the cocktails we put in a bottle to the same level of quality as those served in the best bars in the world. Together with Alexander Petersen, Mark Connolly and Lars Battefeld they created LAIBA Beverages to do just that.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.