Deadstock & Two Ageing Barrels, May/ June 2017
This project is what instigated Vesper’s quest to becoming a more sustainable bar.
Taking a closed-loop approach to the creative process the team continue to discover various inventive and fun ways to reduce their waste and carbon footprint, carefully and considerately recovering, re-using and recycling ingredients to achieve some truly revelationary flavours.
Literally over 100 bottles of de-listed products had accumulated in the cellar over the years, so the team went to lengths to meticulously craft some unique basement blends!
With some delightful results, Vesper was able to take its first step towards dramatically reducing its carbon foot print offering a conscious cocktail menu uncompromised in flavour and style.
Image courtesy of David Costa