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New Bentley interior veneer sourced from American Red Gum trees

Bentley is turning stateside for its newest exclusive wood interior finish, sourcing its first new veneer in five years from American Red Gum trees found in Mississippi wetlands. Bentley calls the new veneer Liquid Amber, a reference to the wood's perfumed scent. The red-hued wood undergoes a weeks-long natural smoking process to deepen its brown luster. Afterward, the veneer is then transported to Bentley's wood shop in Crewe, England, where it's examined alongside the six other types of veneers harvested from China to Canada to determine suitability, based on a high-burr density, minimal sapwood and a lack of bark growth or structural defects. Bentley says it rejects between 30 percent and 70 percent of all veneers offered. Raw veneer is then cut to a precise 0.6-millimeter and tested for stability in UV light and consistency from tree to tree. The whole process takes at least 18 months before the veneer is installed in one of Bentley's vehicles, which start at $189,000 for the Flying Spur sedan. Also known as the Sweetgum tree, the American Red Gum is native to lowland areas of the southeastern United States. It was once used commercially for soaps, adhesives and pharmaceuticals but is valued today primarily for use in furniture, cabinetry and interior finishing. Bentley says it harvests the trees only twice a year due to restricted access to the wetlands where it sources the wood. Bentley also announced it has begun using slate and quartzite stone veneers sourced from select quarries in India. They're split from a larger stone piece, cured using fiberglass and a bespoke resin, and shaped and finished by hand by the Mulliner coach building team in Crewe.Related Video: Featured Gallery Bentley wood finish Image Credit: Bentley Bentley Luxury bentley flying spur

2014 Bentley Continental GT Speed Convertible runs topless through Motown

Looking cool in blue (better than the Grimace-purple we saw a few weeks ago), with strong, tailored bodywork and a one-percenter-approved face, the 2013 Bentley GT Speed Convertible is right at home with all the exotic metal on the floor of Cobo Center here at the Detroit Auto Show.
You've already read about (or should have) the 616-horsepower, 590-pound-feet-of-torque 6.0-liter W12 engine that hides under the hood of the GT Speed droptop, and you've no doubt remembered the ludicrous top speed of 202 miles per hour. Impressive stats, all.
All that's left, then, unless you've got a wild hair to reexamine the full-fat Bentley press release (available below), is to direct you to the oven-fresh gallery of live images that we've compiled, just for you.

The myth and mystery of The Bentley Cocktail

The other day, we were trying to find ways to delight a visiting relative who requested a cocktail made with apple brandy (don't ask), and after poring through Mr. Boston and The Playboy Bartender's Guide we were fortunate enough to come across a recipe. This particular concoction piqued our interest not just because it was a means to get rid of that bottle of Calvados that had been malingering on our bar cart, drawing fruit flies and quizzical scorn, since it was gifted to us at the launch of the Peugeot 407 in 2004. It was because of the automotive connection. (Duh.) The cocktail is called The Bentley, and it has a sexy, if probably apocryphal, origin story. According to the legend, the Bentley Boys – rich, Jazz Age, car-loving, British playboy racers – invented the drink after their first of five Le Mans victories, in 1924. Canadian-born WWI hero and Olympic swordsman John Duff and local English Bentley test driver and Bentley 3-Liter Super Sport owner Frank Clement were the only British team and vehicle in this second-ever endurance race, surrounded by more than three dozen French drivers and cars (and a couple of Germans). But despite typical British maladies ­– broken shocks, seized lug nuts, and a dysfunctional gearshift – and a slew of fires, punctures, and chassis-snapping wrecks amongst the field, they persevered. Arriving at their celebratory party at their club near their adjoining apartments in London's exclusive Mayfair neighborhood, they discovered that all of the alcohol had been consumed, with the exception of Calvados and Dubonnet. Mixing these together in equal parts, and adding some bitters, they allegedly invented a drink to settle their affluent nerves. Like most folkloric explanations for the existence of some gross cocktails – the wisecrack-inspired Tom Collins, the whole-cloth-concocted Seelbach – the tale seemed as compelling to us as it was ridiculous. Fortunately, among our friends are many with mastery in mixology, so we decided to put the mystery (and recipe) to them. "To be honest, I'd never even heard of the cocktail," said Tokyo-based international beverage expert Nick Coldicott, the most skeptical of our potation pundits. "And that story smells fishy to me. It seems unlikely that a party venue would have enough of a booze collection to have Calvados and Dubonnet, but not enough whisky or gin or champagne to see the party out.