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NEAT COLLECTIVE

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Drink Brand Consultancy for @sakarisake @flaguerie_calvados @domaineflaguerie @divinersdistillery founded by Andy Newcombe

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We're delighted to share that Domaine de la Flaguerie has been recognised at this year's International Wine & Spirit Competition!

🍎 Domaine de la Flaguerie 6 Year Old Calvados — 92 points
🍎 Domaine de la Flaguerie 2 Year Old Calvados — 91 points

These awards are a reflection of the care that goes into every stage of our process, from our organic orchards in Normandy to the patient maturation of our spirits in French oak.

We're proud to see both expressions recognised on the international stage.

Thank you to the @theiwsc judges.

#Calvados #IWSC #Normandy #Awards by @_neatcollective

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4 months ago

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2 years ago

A look back at an incredible day of cocktail creativity in London for the UK final of our Autrement Summer Competition 2026.

Hosted at The Prince Bar our finalists brought their own interpretation of summer to the glass, creating a brilliant line-up of cocktails using the Domaine de la Flaguerie range.

A huge congratulations once again to our winner @oscarperry_ (@murderinclondon), with Borrowed Summer, and runners-up @bolshoibooze33 (@theblindpigjersey) and @elliottstilburn (@threesheetsbars).

Thank you again to every bartender who joined us and shared their creativity, to our judges @clintc1 and @amelie_janet_diaz, and to @theprince.bar for looking after us.

Next stop: Normandy.

#Calvados #Normandy #Cocktails #CocktailCompetition #AutrementSummer by @_neatcollective

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a month ago

To say that we’re honored to be on the menu at @caia.london is the understatement of the century. Words don’t do justice to the drinks they are pouring and the flavours marry seamlessly with their incredible dishes

Pictured is the Sunshine Negroni made with Diviners Apparition, Azaline, Noilly Prat, Campari, Limoncello and Lime Leaf. If you find yourself in London, run don’t walk to get yourself spot on the terrace this summer. taken in Westbourne Grove by @_neatcollective

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3 months ago

There are no limits to your creativity with your Autrement Summer cocktail competition entry.

Whether it’s one Domaine de la Flaguerie product or a combination of two, three or even four, the choice is entirely yours. The only requirement is that your cocktail contains a minimum of 40ml of Domaine de la Flaguerie products.

Create a serve that reflects your bar, your style and your approach to flavour. Share your cocktail, tag us and use #AutrementSummer for the chance to earn a place in the country finals, with the overall winners heading to Normandy during the apple harvest this September.

📍 Entries close 31 July.

📍Please check the T&Cs via the link in bio. taken in Normandy, France by @_neatcollective

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3 months ago

AVOIR LA PÊCHE
A night of French drinks, friendship and cool vibes in collaboration with @flaguerie_calvados and @madcats.ldn. The 4 drinks on the menu using Domaine de la Flaguerie calvados, were each designed by different bartenders at Mad Cats. Very clever and interesting flavours.

Jean, the owner and founder was with us at the bar posing with Gorgee de Gateau - Domaine de la Flaguerie Blanche, Dark Rum, Amaretto, Liquor 43, Lemon, Condensed Milk, Cinnamon.

Verge Noir - Domaine de la Flaguerie Pomme, Vodka, Orange, Blackberry, Cream.

Overall, our favourite, Riviera de la Rouge - Domain de la Flaguerie 6 yr, Campari, Lapsang souchong, Pine.

Last round with our favourite from the special menu.

Yes @andy__newcombe was a DJ in his past life!

Thank you Andy! An evening well spent with friends. taken in Mad Cats Collective by @_neatcollective

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3 months ago

An evening of music and exceptional drinks.

On Wednesday 8th July, Domaine de la Flaguerie arrives at Mad Cats to celebrate the launch of a special menu.

From 6pm until midnight, the Mad Cats team will be presenting a bespoke selection of cocktails crafted to showcase our full range, from the crisp energy of our Blanche to the deep, complexity of our aged Calvados.

Bright, inventive serves, set to the sounds of DJ Andy Newcombe.

Big thanks to the @madcats.ldn team for putting these amazing drinks together @khris_mclaren @leonardo_barontini @macaco_worldwide 🥂

Where: Mad Cats

When: Wednesday 8th July | 6pm – Midnight
Entry: Free

Whether you’re stepping into the world of apple spirits for the first time or looking to experience your favourites in a new light, we look forward to sharing a glass with you. taken in Mad Cats Collective by @_neatcollective

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3 months ago

Summer in a glass: Apple Iced Tea 🍎🧊

This Apple Iced Tea brings together smoky Malawi Moto tea, apple, apple butter, walnut, black pepper, Madeira, our Pommeau de Normandie, and 2-Year-Old Calvados.

Bright orchard fruit meets gentle spice, delicate smoke, and a touch of richness, creating a serve that's refreshing, layered, and made for slow summer afternoons.

The ultimate refreshing serve for summer.

Now available at @threesheetsbars Dalston.

📸: @_neatcollective

#LaFlaguerie #DomaineDeLaFlaguerie #OrganicCalvados #CalvadosCocktail #ModernCalvados taken in Three Sheets London by @_neatcollective

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4 months ago

🚨 The Autrement Summer Competition 2026 is officially OPEN! 🚨

At Domaine de la Flaguerie, every bottle begins in our organic orchards in Normandy. We only collect apples that fall naturally to the ground at peak flavour, using slow fermentation and traditional column distillation to capture pure freshness and finesse. Now it's your turn. Show us what summer tastes like at your venue — capture its unique vibe, story and soul in an original cocktail.

🥇 The Prize?
An unforgettable trip to Normandy this September — a private visit to the Domaine and your chance to create your own blend of Flaguerie Calvados with the Domaine's owner, Jean-Olivier Petrich, to take back to your bar.

The top 10 entrants per country come to London, Paris and Amsterdam in August. The three winners — from France, the United Kingdom and the Netherlands — come to Normandy in late September, at the most beautiful moment of the year. The harvest.

Entry details:
* Base: Min. 40ml of any DDLF product below / the 40ml can consist of multiple DDLF products
* DDLF Range: Blanche, 2YO, 6YO or Pommeau de Normandie
* Concept: Rooted in your bar — name it and tell us why
* Eligibility: Working bartenders at licensed venues in 🇬🇧 🇫🇷 🇳🇱 only

How to Enter:
Upload a photo of your drink (remember to keep the Flaguerie bottles visible!), tag @flaguerie_calvados and your venue, and use #AutrementSummer.

Full T&Cs via the link in bio. Entries close 31 July 2026. Time to look at Calvados autrement. 🍏✨

#Calvados #Mixology #CocktailCompetition BartenderCompetito by @_neatcollective

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4 months ago

We are delighted to share that @_neatcollective founder, Andy Newcombe, has joined the judging panel for the @freefromawards

As the UK’s premier benchmark for excellence in the free-from food and drink sector, these awards celebrate the brands making life tastier and easier for those with dietary needs.

We are thrilled to have a seat at the table and can’t wait to see the latest market innovations firsthand.

#FreeFromAwards #FreeFrom #NEAT #Innovation #JudgingPanel by @_neatcollective

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6 months ago

𝗟𝗢𝗢𝗞 𝗘𝗔𝗦𝗧
AD/PR
Back at the end of November last year, we had the pleasure of attending the Sakari Gin masterclass at @19FiftySeven.ldn as part of their Behind the Library series.

Nihon Sakari is one of four prestigious sake breweries producing an “Emperor’s release”, and their gin draws on this heritage and the execution is very detailed and precise. The base spirit is made sake lees - kasu - as well as sugi (cedarwood), the same wood used in sake barrels.

Botanicals are now pretty standard for Japanese gins: sansho, shiso, yuzu, sakura and to add even more fragrant wood character, hinoki (cypress) which combined make for a rather spicy and punchy gin - yet with the delicate silky mouthfeel synonymous with good sake. A lot of depth from the two woods and shiso and with a satisfying finish.

While it’s a very accomplished and very Japanese gin, it’s also very un-Japanese in its forthright punchiness as a 41% gin.

To maximise the Japanese umami experience with our serve we diluted it with water from the rehydrated dried shitake mushroom. You can be more imaginative with using different types of dilution and not just water the stirred ice.

We also ‘burned’ the Martini with some Kurokuro Kirishima - Kyushu Sweet Potato Shochu - and finally stirred the combined Martini with a little extra black pepper to add to the finish. Oooh Ma! ME!

𝗨𝗺𝗮𝗺𝗶-𝗧𝗶𝗻𝗶
60ml Sakari Gin
10ml Dry Vermouth
10ml Sweet Potato Shochu
20% dilution with dried shitake mushroom water
Served frozen directly and garnished with the rehydrated shiitake mushroom
✍️: @julianvallis
📷: @juniper.chick Martini taken in London, United Kingdom by @_neatcollective

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