It’s one thing to have a good glass of drink, but its an entire experience to enjoy your favourite drink in a class bar or lounge in a choice location.
Bars and Lounges are not just about serving alcohol. They also offer a lifestyle that matches the taste of various individuals. However, without the shayo, there won’t be bars, neither would there be a reason to lounge after a busy working day.
Drinks.ng brings you some of the coolest bars and lounges in Lagos Island where you can go to chill for a drink, and get a chance to network and connect with like-minded people.
Located in the heart of the strategic Victoria Island, Hard Rock offers the best of American-flavoured relaxation for its customers.
With the beach line of Victoria Island lying as part of the side attraction, there is no shortage of satisfaction in this beautiful place. The amazing pink and blue lights that illuminate the place at night adds colour and class to the classic American cuisines and live music you get to enjoy.
Most important is the cold drinks, hot beverages and exclusive cocktails all add the blink to the crown of Hard Rock Cafe Lagos.
Signature Bar and Lounge
Signature Bar and Lounge is located within the premises of the Filmhouse IMAX Cinema in the heart of Lekki, Lagos. Nothing beats the experience of chilling out to discuss a movie you just saw in a comfy lounge.
There is an array of choice dishes like Rice, Iyan, Fufu, Eba, Amala.Vegetable Soup, and of course cold drinks and cocktails to go with. There is a certainty to leave the IMAX cinema saying “I enjoyed my movie”, but after chilling at Signature Lounge and Bar, you will say ” I enjoyed my movie and my shayo.”
Sailor’s Lounge offers you that special feeling of having your favourite drink while enjoying the view of the sea. Priding itself as the first bar built on water in Nigeria, it is a fully furnished, relaxed & adventurous lounge.
It boasts of three sections; Sailor’s Bar, Captain’s Cabin and Captain’s Deck. You will feel like a sea captain just sitting out here to enjoy your shayo.
The Shisha Room, Lekki
Just as it says in their Instagram bio, “NOT EVERY TIME CLUB, SOMETIMES SHISHA ROOM.” For the best flavoured shisha as well as cold drinks, this is one place of choice to be at. There is even the big opportunity of running into beverage/alcohol industry CEOs and brand representatives on a lucky afternoon.
The lounge is open for 12 hours from 2pm to 2am daily.
It is arguably the most popular karaoke bar in Lagos. Located at Murphis Plaza, 27 Sanusi Fafunwa , Victoria Island, Lagos. Shaunz Lounge/Karaoke Bar offers the special blend of enjoying a cold shayo, while singing along to your favourite songs.
For Nigerians who love to party, the word Shayo certainly holds no newness to their vocabulary. Inadvertently, it is one word that sums up the whole essence of partying for Nigerians.
Someone hearing the word for the first time is wont to begin pondering on its meaning. No need to ponder much as the word has come from the streets and has been made popular by afro-pop musicians.
One of the songs that popularized the word even more is one by Nigerian artiste, Bigiano. Titled “Shayo”, the chorus of the song goes: “I no go fit invite una come my party make una no shayo (I can’t invite invite you to my party if you won’t enjoy yourselves.)”
To capture the essence of the word, there is another song of the same title by Chinko Ekun featuring Falz and Dremo. The video outlines what it means to shayo in the Nigerian context.
So here are 5 reasons why Nigerians call alcohol “Shayo”
Shayo means happiness
Yes! Nigerians love nothing more than to be happy. Before becoming a street slang, ‘shayo’ has its origin steeped in Yoruba language. “Shayo” (pronounced as “sha-your”) is a Yoruba name which means “to be happy”. When you consider that meaning in relation with “shayo” (pronounced as sha-yo), then you would begin to see why Nigerians call alcohol ‘shayo’.
Alcohol certainly puts one in a good mood, and parties need you to be in a happy mood to get the most out of the experience.
Nigerians love alcohol
This is true considering that, for a fact, the seven Shoprite shops outlets in Nigeria sold more Champagne than the 600 outlets in South Africa back in 2014.
When something gives you happiness, it becomes easy to just love it. Not so?
It stands for enjoyment
It is a genetic trait among many Nigerians to seek for moments when they just kick back, relax, listen to good music, while sipping a glass of good whiskey.
That for the typical Nigerian is what enjoyment is all about, and the word captures all of this. It is more than just alcoholic drinks. It is a nutshell of what it means to enjoy one’s self.
It is more than just one bottle
No! Nigeria is no one bottle country. When you take a look at the table, it is much more than one bottle to a man. So to shayo does not only end at having a drink, it also applies to how many bottles you can down.
Because Nigerians love titles more than names
We already know there is a word like enjoyment and alcohol – whichever one you wish to relate to the word. However, in Nigeria, people are often called by their titles much more than by their names. Shayo is the title given to “alcohol” and “enjoyment”, or as you may please, “enjoyment based on alcohol.”
Jameson Irish Whiskey is one of the most popular whiskey brands in the world. It is the hallmark whiskey that qualifies the excellence which Irish Distillers have been known for over the centuries.
A glass of Jameson in hand is a glass of the most popular Irish whiskey in the world, loved most especially for its smoothness and affinity with ginger ale.
The love for Jameson has led to its widespread distribution in 122 countries globally, accounting for the largest share of the global Irish whiskey market. The market estimate for whiskey stands at more than 22 million bottles per year.
History of Jameson Irish Whiskey
Jameson Irish Whiskey was born in the 1780s following John Jameson’s marriage to Margaret Haig in 1786,and subsequent move with his new wife to Dublin to manage the Stein’s Bow Street Distillery.
The year 1780 is, however, used in Jameson marketing in line with the year of establishment of the Stein’s Distillery.
Ireland was the whiskey capital of the world at the time, meaning the decision for Jameson, a Scottish lawyer, to venture into the distilling business was not out of place.
With a remarkable acumen in business, John Jameson soon increased the production of whiskey in the factory from 30, 000 gallons a year to 1,000,000 gallons by the turn of the 19th century.
In 1810, John established the The John Jameson and Son Irish Whiskey Company. Sales soon slowed down following the temperance campaign in Ireland, Irish War of Independence and trade war with Britain.
John Jameson merged with Cork Distillers and John Powers in 1966 to form the new Irish Distillers triumvirate. By 1976, production moved from the famous Bow Street distillery in Dublin of Jameson and in John’s Lane to the enormous modern distillery in County Cork built by Irish Distillers.
This brought an end to over 200 years of Jameson whiskey production in Dublin. The Old Jameson Distillery in Bow Street is now a tourist centre which offers tours and tastings.
Today, Jameson is owned by the Pernod Ricard group which took over Irish Distillers in 1988. In 2013, annual sales topped 4.7 million cases (56.4 million bottles).
How Jameson Irish Whiskey is made
Although it involves a tedious process, but the Jameson Irish Whiskey is made from the finest ingredients, triple distillation, and aging the drink in seasoned oak barrels.
The whiskey is distilled from a blend of grain whiskey, single malt whiskey and single pot still whiskey. The process uses a mixture of malted and unmalted or “green” Irish barley, all sourced from within a fifty-mile radius around the distillery in Cork.
The traditional method required that the barley was collected during the harvest season and stored in the silos at the distillery before being transported to the malting floors.
To start the natural germination, the barley was steeped in water, after which, it was spread out on malting floors by hand with various tools. The grain is turned regularly to ensure a even growth over the next five days. This also guards the malt from attacks of the all present mould.
After enzymes inside the grain have transformed the starch into sugar the germination process needs to be stopped. Therefore the grains are dried until only 4% moisture remains.
In today’s malting process, the traditional method has been abandoned as several adjustments have been made. The barley is malted in the big malting companies that produce more efficiently and supply both the whiskey and beer industry. The desired peat level can be specified exactly.
For Jameson, the barley is dried in a closed kiln fired by natural gas – anthracite coal was used earlier. This method contrasts with the traditional method used in distilling some Scotch whiskies where the kiln is fired with peat, to create a distinctive peat flavour.
When the starch has been converted by enzymes into sugar, it needs to be extracted from the corn. Malt mills grind down the malt into a coarse substance called grist.
The grist is mixed with hot water to wash out the sugar. Each of the three times the grist and water are mixed in mash tuns, the temperature is increased until 95 °C.
The last time the extracted sugar is least. And this last water is used for the next batch in the mash tun. The resulting sweet water is called wort and goes on to the fermentation.
The wort is cooled down to 20 °C before yeast is added to it. The resultant solution is left in pine wood wash backs for 48-96 hours, allowing the yeast to produce alcohol from the sugar. During this time, bubbles of CO2 can be seen rising from the solution.
Wash backs, today, are made most often of stainless steel and are sometimes equipped with cooling systems to precisely control the speed of the fermentation.
The Jameson distillery uses a blend of column-distilled grain whiskey and triple distilled “pure pot still” (now called “single-pot still”) whiskey.
“Pure Single pot still” refers to distilling a blend of malted and unmalted barely. This came into practice in Ireland as a way to avoid taxes- malted barley was taxed but unmalted was not.
Pot Still Distillation
This process begins by the wash into the first pot still called wash still. It is then heated to produce an alcohol solution with about 20 to 25 vol %.
The heat makes the lighter alcohol to evaporate to the neck of the pot still, while the rest of the wash remains in the pot. The vapour, after cooling, is collected in spirit receivers.
Column Still Distillation
The wash is inserted high and flows down through the still. At the bottom steam is inserted and rises against the stream of wash. The alcohol is more likely to evaporate and rise in the still.
In the end the different elements in the wash are distributed through the whole still. The lighter alcohols are at the top and the water and residue are collected at the bottom.
Other whiskey brands repeat the distillation process once, but for the special blended smoothness of Jameson, the process is repeated three times.
Cask and Maturation
Oak barrels are used in maturing the whiskey. During the maturation, some of the alcohol escape – these are called the Angel’s Share. After the whiskey has matured long enough it is vatted in large steel tanks for bottling.
Jameson Signature Reserve, which is exclusive to travel retail and duty-free shops around the world
Jameson Select Reserve Black Barrel, an expression available in limited quantities in the United States
Jameson Caskmates, a blend finished in stout-seasoned barrels
Fun Facts About Jameson
Jameson is by far the best selling Irish whiskey in the world.
The Local Pub in Minneapolis pours more Jameson than any other bar in the world.
In 2008, The Local, an Irish pub in Minneapolis, sold 671 cases of Jameson (22 bottles a day) to become the largest server of Jameson Whiskey in the world. It held the title for four consecutive years.
The Latin motto on the bottle’s label, “sine metu,” means “without fear.”
Jameson’s main ingredients are unmalted and malted barley, maize, and Irish water from the Dungourney River local to the distillery.
The whiskey is distilled three times, making extra smooth such that John Jameson himself once said it is, “so smooth I would drink it even if my name were not on it.”
Jameson is aged in sherry, bourbon, and port barrels.
Jameson was not sold in bottles until 1968. For nearly two centuries the whiskey had been sold exclusively by the cask to bonders.
How to drink your Jameson Irish Whiskey
Drinking your whiskey is always down to a matter of choice and taste. However, you can either choose to drink your Jameson Irish whiskey in one of the following ways:
On the rocks
With a bit of water
With a bit of club soda
With ginger ale (1 part Jameson, 2 parts ginger ale)