£100,000 whisky served up to celebrate Diamond Jubilee
Only 60 bottles of the Diamond Jubilee scotch, made by Johnnie Walker distiller Diageo, have been produced for sale, and are being offered to known collectors of rare and expensive whiskies.
Another single bottle will be given to the Queen.
The whisky is a blend of grain and malt whiskies all dating from 1952, and finished in casks made of oak from the Queen's Sandringham estate.
In case you don't have £100,000 to spare and are wondering what it tastes like, the master blender for all Johnnie Walker whiskies, Jim Beveridge, said he is "surprised and delighted" by the way the Jubilee whisky has turned out.
"With as whisky as old as 60 years, sometimes it can be a bit crusty and the flavours can be a bit subdued. But this one is very vibrant," he said. "It has a fresh fruity flavour, and a finish which is smoky and also has an exotic fruit taste."
A charity is hoping that a rare bottle of whisky will smash a world record when it is sold at auction on Friday.
The bottle of Glenfiddich Janet Sheed Roberts Reserve is the second of 11 to be released to the public.
The first sold at Bonhams in Edinburgh in December for £46,850, topping the previous world record of just under £30,000 for a bottle of single malt.
The 11 bottles of the 1955 tipple are being released to honour Janet Sheed Roberts, the granddaughter of William Grant who founded the Glenfiddich distillery.
Mrs Roberts, who celebrated her 110th birthday in August, is the oldest living person in Scotland. Each bottle celebrates a decade of her life.
Proceeds from the sale at the Honourable Artillery Company in London will go to Walking With The Wounded, a charity dedicated to the re-training and re-education of injured servicemen and women.
Entrance to the auction is by invitation only and anyone interested in bidding for the whisky, either in person or on the phone, should apply for their place by email at glenfiddich@wwtw.org.uk or by calling 020 7632 4827.
Mighty Thor remains one of the most renowned of all the Norse gods. A powerful and brooding figure, it is said that using his hammer, Thor could carve valleys out of mountains and that his enemies would quake in terror at the thunderous sound the weapon created. Son of Odin, the ruler of Asgard, Thor was avidly worshipped by Viking warriors as the defender of mankind and gods alike.
In honour of this great warrior and in celebration of its own unwavering Norse heritage, Highland Park brings you Thor. This stunning 16 year old single malt is believed to be the first whisky ever designed specifically around an individual’s character. With a natural strength like its namesake, drawing influence from the environment unique to Orkney, Thor is a truly elemental spirit. Distilled where sea turns to ocean, it represents a meeting point of nature’s forces, exuding a dynamic and bold character on the surface, but with an unexpected softer side at its heart
Thor represents the first coming for Highland Park’s stunning Valhalla Collection; a range of four unique whiskies, released annually, taking inspiration from the legendary Nordic gods of old. Not for the faint hearted, only those brave enough to accept the challenge of Thor shall be rewarded with the ultimate experience; a whisky of divine power.
Bottled at a robust 52.1% abv this limited edition whisky comes housed in a unique wooden frame, which echoes the fearsome contours of a traditional Viking long ship.
Gerry Tosh, Global Marketing Manager, said, “Building on the success of The Magnus Series, we wanted to create an exciting new range which offers Highland Park fans something both affordable AND collectable. This is no ordinary whisky and as we wanted it to truly reflect Thor’s character you will find some of the classic Highland Park aromas in there; it has a sweetness and a subtlety, but it will also surprise you with a little bit more smoke and dryness and there definitely is a lightning strike on your palate also.”
The Valhalla Collection is about more than great whisky, it gives an insight to the very being of the brand, its inspiration and raison d’etre. We’ve put Thor first, as he is such a mighty character and deserves his rightful place at the very forefront of this range. Everything about this whisky bellows power; this is quite honestly a true whisky of the gods.”
Thor will be available from specialist independent whisky retailers, at the Highland Park distillery and at a RRP of £120.
THIS month I take a look at a rapidly growing alternative use for whisky. Full sealed bottles of some of the rarest whiskies are being used as an alternative investment. Does it work and is it right?
Over the past 12 months it’s been a hugely controversial subject which has divided many well-known whisky writers and journalists. Whisky being used as an investment isn’t something new. However, with some of the recent gains being seen, it’s had a lot more press and PR recently.
This isn’t about buying a cask of whisky – that’s usually a very difficult thing for anyone other than the distilleries to make any money from. It’s about full, sealed bottles of predominantly single malt Scotch whisky. Unlike wine, Scotch doesn’t generally go off, so if kept in the right conditions, a bottle of whisky can outlast the average person.
So why has Scotch gained a lot more press recently as an investment? Like a lot of recognised alternative investments – such as art, wine, precious metals and even children’s toys – whisky is something which has a massive worldwide following. With increasing numbers of whisky collectors seeking out a diminishing number of rare bottles, supply and demand is forcing rapid price increases.
It’s these price increases that have brought whisky to the foreground. The top 250 bottles of single malt Scotch increased in value by 123 per cent from 2008 to the end of September last year. The top 100 increased by 163 per cent and the top 10 by a staggering 298 per cent. These are auction values so buyer’s/seller’s commissions need to be factored in (data source Whisky Highland).
Now, I’m clearly a whisky investment consultant and independent valuer, so many would argue it’s in my interest to be extolling the virtues of Scotch as an investment. As an independent (not tied to any distillery) I always point out that you can get it very, very wrong.
Unless you know the market inside out, the likelihood of making losses is a stark reality. On the flipside of the growth coin, the bottom 250 bottles went down in value by 46 per cent, the bottom 100 by 56 per cent and, if you’d bought the bottom 10 performing bottles in 2008, you’d now be staring at a crucifying 73 per cent loss.
In terms of what to buy in order to minimise the risk, stick to limited editions and single-cask releases from some of the iconic distilleries. Macallan, Dalmore, Glenfiddich and Balvenie have all performed admirably. Bottles from some of the closed (silent) distilleries are also heavily sought after and have shown large increases in value. Port Ellen and Brora are among the best performers.
On a more local level, I’m finding Clynelish values are increasing at a healthy rate. In fact, had you purchased a portfolio of bottles from Clynelish in 2008, the increase in value would be around 39 per cent overall. Some of the best-performing bottles include a number of the Rare Malts Selection bottles (discontinued in 2005) which have seen rises of in excess of 100 per cent. The 17-year-old Managers’ Dram bottle was selling for around £100 in 2008; it now sells for £220 to £250 at auction.
Whilst some collectable bottle values from Glenmorangie have seen a recent general decline in values, a bottle of its “Truffle Oak” release sold for £620 just last week. When you consider this bottle originally retailed for £65, that’s an incredible increase.
So whilst there’s a viable alternative investment in whisky, it’s clearly not for everyone. There are a great many whisky enthusiasts who, rightly so, buy their whisky with the sole aim of drinking it. That’s another great plus side to whisky as an investment – as bottles are continually being removed from the supply chain it makes the remaining bottles rarer, therefore further increasing values.
It’s well worth checking out that old bottle that’s been in the loft for 20 years as it might be a true piece of liquid gold. Above all else, as with any investment, always remember values can go down as well as up, but if the market ever crashes, nothing goes down (the throat!) as well as a fine Scotch!
The Monthly Dram
ONE of the hottest bottles of investment-grade Scotch to be released over recent years was the Highland Park Earl Magnus bottle (15 years old, 5976 bottles released).
It originally sold for a retail price of £85. At auction you’d expect to pay around £250 to £300 for a bottle. If you found one at a specialist retailer you’d expect to pay around £500.
Nose: At its cask strength of 52.6 per cent there’s some initial nose prickle. Get through that and there’s a real honeyed spiciness with ginger and clove oil. The fruitiness reminds me of caramelised strawberries (if there is such a thing!). The peat is definitely in there but adds depth rather than taking a prominent position.
Palate: There’s a slight tongue tingle with the strength of alcohol but nothing like you’d expect from this strength of spirit. Very smooth, there’s an initial sweetness and the spices carry through with wonderful oakey vanillas and a soft smokiness.
The Best Whisky Book Ever - A Must Read For Drinkers!
Since I write a fair amount on wines and spirits, and especially whiskies, I have amassed a decent library of books on these subjects for reference. But until I got The World Atlas of Whisky as a gift from a friend (Thanks PG!), I had no idea what I was missing.
Author Dave Broom has already won the coveted and prestigious Glenfiddich Award for Drinks Book of the Year – twice – for his earlier works Drink! and Rum, and he is the editor of Scotch Whisky Review and editor-in-chief of Whisky Magazine: Japan. He has been writing on whisky for a quarter of a century and contributes regularly to the Daily Telegraph and many other UK publications. In short, he knows a wee bit about the water of life.
But knowing is not the same as telling, and this is where Broom excels – at imparting useful information. Booze can be a pretty dry thing to read about, and no amount of words like “Darjeeling tea,” or “kumquat peel,” will help anyone understand whisky.
Well, those words do appear here, in detailed flavor and tasting profiles of each whisky covered, but they are incidental to the larger missions which are describing the house style and major bottlings of very major whisky producer on earth, and even more importantly, giving concrete suggestions for what new things you should try if you already like something. This is about the most helpful info any whisky fan who is not a world-class expert like Broom can get. For example, as I have often said here, my favorite single malt whisky is The Macallan, so Broom suggests I try some things I already know I like, such as the Dalmore, and some other things I have never tried, like Singleton of Glen Ord 12 year old – I’ll put it on my list. This feature alone is worth the price of the book (MSRP $35, currently $23 from Amazon), less than almost any of the bottles contained within.
But there is so much more, all beautifully wrapped up in a well-illustrated and handsome coffee table volume. He covers the rules and differences of whisky production in Scotland, Ireland, Kentucky and other places, the differences between grain and malt versions, explains how to learn to taste, describes the major flavor components, and provides maps done by flavors. Then he covers every top whisky producing country in depth, especially Scotland, which he breaks into no less than 16 single malt regions, plus blended Scotches, then Ireland (whiskey), Japan, Canada, the US, Europe, South Africa, India, and Australia. As a result, the rather unwieldy subtitle is “More Than 350 Expressions Tasted, More Than 150 Distilleries Explored.”
While meant as reference book it is also quite readable, or at least skimmable, and with no disrespect to Michael Jackson or any of the other historically great writers on whisky, it makes every other book I own pretty much obsolete. It makes a great gift for any whisky fan on your list, including yourself.
Dramfest '12 brings wealth of whisky to Christchurch
This popular biennial event, organised by Michael Fraser Milne of Christchurch whisky specialist store, Whisky Galore, takes place in Christchurch from 24-26 February 2012.
The expo starts on Friday, February 24 with a screening of the classic comedy, Whisky Galore! (includes whisky appreciation and canapés - 1940s dress optional).
The Main Event is on Saturday February 25, from 2pm to 6pm, in the DramFest Marquee at Peterborough Street, Christchurch, opposite the Christchurch Casino.
On arrival you are provided with a Dramfest Glencairn Glass (to keep) a DramFest Pen and a DramFest catalogue, which has a stand guide, all whiskies present with prices and also room for tasting notes.
Over 36 distilleries will be showcasing their whiskies, including six new exhibitors as well as several new expressions of whisky from some of Whisky Galore's favourite establishments. Each stand has between 3 - 10 whiskies on display for tastings.
Highlights of the event include the presence of the reborn Glenglassaugh distillery that has fired up its sills again after 22 years in mothballs, reviving a 100-year-old classic spirit character and the new kid on the block, Kilchoman that has become a cult drink around the world.
Among the 11 visiting experts Anthony Kills from Kilchoman, Susan Colville from Wemyss Vintage Malts, and Alex Bruce, KQ from Adelphi Distillery will be on hand to talk about their whiskies.
Sorry, but the Sunday, February 26 tasting sessions are all sold out.
A full programme of workshops and exhibitors is available at dramfest.co.nz. Please note: This event replaces the one that was cancelled last year because of the February earthquake.
Glenmorangie adds Artein to its Private Edition range
Artein is the third release from Glenmorangie's Private Edition range made from a combination of 15 and 21 year old single malts, extra matured in Super Tuscan wine casks.
The whisky looks to reflect the importance of stone in the making of Glenmorangie and is named after the Scots Gaelic for stone. The distillery uses hard water from the Tarlogie Sping which passes through layers of limestone that add to the whisky's rich minerals and complex fruity aromas. The ancient Hilton of Cabdoll Stone stands close to the distillery and has been used as a motif for the whisky.
Dr Bill Lumsden, Glenmorangie's head of distilling and whisky creation, was keen to build on this stone heritage by maturing the whisky with Super Tuscan wines, famous for being produced on the rugged, stony coastal hills of Tuscany, with the intense flavour of the grapes coming from vines that have to dig deep in to the soil to find water.
He said: "Wine is one of my huge passions and I was fascinated by the role stony ground played in cultivating the vines. I was inspired to experiment with extra maturing Glenmorangie in these wine casks and was thrilled with the result - a rich, outstandingly fragrant whisky - born of stone."
Artein is produced in American white oak, ex-Bourbon casks of 15 and 21 year old whiskies, which are then matured in Super Tuscan wine casks. Bottled at 46% abv Artein is available around the world in the UK at £69.99.
Island distillery breakthrough in bid to produce 100% homegrown whisky
The world's most northerly whisky distillery has been working with agricultural experts to produce a 100% homegrown product.
Highland Park has been making malt whisky on the outskirts of Kirkwall in Orkney for more than 200 years.
However, at present the distillery has to import its malting barley because the crop is not farmed extensively in the islands. Island distillery breakthrough in bid to produce 100% homegrown whisky.
Bosses called in the help of the Agronomy Institute at Orkney College in an effort to find a reliable and local source of malting barley. Agricultural experts undertook a series of trials to find the right barley to suit the fickle Orkney climate.
Dr Peter Martin said: "We found one variety which had a good combination of yield, it was well-adapted to the Orkney season and it was also early.
"Above all it had very good malting characteristics."
A group of five Orkney farmers have now produced around 100 tonnes of the locally grown barley for the distillery. The barley has been turned into whisky which will now spend the next 12 years ageing in casks before anyone will be able to taste the difference.
Edrington Group-owned scotch whisky brand Cutty Sark has launched the new limited-edition Tam o’Shanter (abv 46.5%) blended scotch whisky in travel-retail. The brand is the first expression created by Cutty Sark master blender Kirsteen Campbell and is a development of the Cutty Sark 25yo. It takes its name from the poem written by Robert Burns in 1790/
The Cutty Sark Tam o’Shanter bottle features a scene from the poem etched around the bottle and a wax closure showing Tam’s face. The bottle is presented in a premium bespoke oak gift box, decorated in the style of famous Scottish painter Alexander Goudie, which contains a 134-page book telling the story of Tam o’ Shanter through over 50 illustrated scenes by Goudie. Only 5,000 bottles of this new blend have been created for selected domestic, duty-free and travel-retail outlets, where the recommended retail price is $329.
Cutty Sark blended scotch whisky brand controller Jason Craig said: “Our Tam o’Shanter bottling is an exploration of the Cutty Sark brand’s fascinating heritage, and tells the story of how our whisky got its name. Our master blender [Kirsteen Campbell] has brought a darker edge to our award winning 25 year old blend, echoing the sinister imagery of the Goudie artwork adorning the gift box and bottle, which stays true to the adventurous spirit of the Cutty Sark brand.”
US: Pernod rolls out Aberlour non-chill filtered whisky
Pernod Ricard USA is set to launch Aberlour 12 year old non-chill filtered in the US, following its introduction in France earlier this year.
The whisky is 48% abv with a suggested retail price of $59.99 for 75cl.
Michael McLaren, associate brand manager scotch at Pernod Ricard USA, said: “Aberlour is a Speyside whisky with a growing word-of-mouth following here in the US. The whisky’s double cask matured style reveals the depth and complexity of the whisky. Previous expressions and in particular, A’bunadh have been extremely well-received by whisky aficionados and enthusiasts alike.”
Aberlour’s key markets are France, the UK, the US and travel retail, and is now the seventh most popular malt whisky in the world.
Vinopolis and The Whisky Exchange host sell-out event in London
Vinopolis, London’s premium wine and spirit tasting destination has beaten the January blues by hosting a sell-out Burn’s Night event in partnership with The Whisky Exchange.
The traditional event, which took place on Wednesday 25 January, offered a taste of all things Scottish. Guests received a welcoming whisky cocktail on arrival and also enjoyed a traditional three course Scottish feast including whisky pairings courtesy whisky pairings courtesy of Chivas, First Drinks, Diageo and Whyte & Mackay, and ending the night in the traditional way with a classic Ceilidh.
Sarah Loxton, Brand Development Manager at Vinopolis commented: ‘It’s such a great achievement for us that our first event with The Whisky Exchange has sold out, despite January blues and post-Christmas abstinence! We hope to work with The Whisky Exchange again and keep up the great success rate.’
The Scotch whisky industry could suffer a “serious downturn” as a result of minimum pricing, an academic warned.
Dr David Wishart, a researcher from St Andrews University, said the measure would be “a massive shot in the foot for our most successful industry”.
He said the cost of a bottle of blended Scotch whisky was estimated to rise by £3.50, leaving the drink “seriously disadvantaged” in the domestic market.
Dr Wishart further warned minimum pricing could pave the way for “swingeing taxes” on Scotch overseas.
He said: “Scotch whisky is the top export from Scotland, with distilleries being reopened and newly built from Annan to Elgin to Lewis.
“Our industry, which currently employs 40,000 directly and many more indirectly, could be set for a serious downturn.”
The academic, who has researched the histories and profiled the whiskies of 100 distilleries throughout the UK, said: “The tax on alcoholic drinks is set to increase later this year, regardless of the Budget, if the Alcohol (Minimum Pricing) (Scotland) Bill is passed at Holyrood.
“It is estimated that a bottle of blended Scotch whisky will rise by £3.50 in Scotland from this summer.
“Aside from the impact on the domestic market, where Scottish retailers will be seriously disadvantaged, it will give immense succour to several export markets when they come to review their duties on Scotch whisky.”
Dr Wishart said exports of Scotch whisky had increased by 22% last year, to £3.5 billion. He added that exports to Singapore rose by 64%, with a 56% increase in the amount of whisky sent to Brazil and a 45% rise in exports to Taiwan.
Whisky biofuel could be on forecourts in few years
A biofuel made from whisky by-products could be in Scottish forecourts in a few years' time.
The scientists behind the project have set up a company to produce the fuel on an industrial scale.
The team from Edinburgh Napier University revealed their discovery in August 2010 and launched Celtic Renewables on Wednesday.
Whisky biofuel could be on forecourts in few years
They say the fuel can be used in ordinary vehicles without them undergoing special adaptation.
It was developed by Napier’s Biofuel Research Centre over a two-year period, using samples from East Lothian’s Glenkinchie Distillery.
Scientists discovered that by using the two main by-products from whisky production, the "pot ale" liquid from copper stills and the spent grains known as "draff", they could produce butanol to be used as fuel.
Professor Martin Tangney said: "We found we could add these together and make a soup which we could ferment and distil off our products which would derive far more value from the original draff and pot ale and we're left with this butinol which is a direct substitute for petrol which can be used in cars as a blend or neat without modifying engines."
The scientists are confident it will be successful as it uses a by-product of one of the biggest export industries in Scotland. It is also hoped the fuel will create more jobs at distilleries.
Mark Simmers from Celtic Renewables said: "The feed stock we're using to make the fuel is a residue from another industrial process, so the carbon footprint from that is very small.
"Also that feed stock is made here in Scotland and will be here for a long time to come, so that gives us a sense of energy security. It reduces out carbon footprint and gives us a sustainable source of fuel for the future."
Michelin star system for bars serving whisky in Scotlands
It is Scotland's most famous tipple, so perhaps it is no surprise that the tourism industry wants to introduce a Michelin-style grading system in bars serving Scotch whisky.
The star scheme would recognise bars north of the border where staff had been trained to explain the difference between whisky brands and make recommendations.
The Whisky Ambassador is the brainchild by Victor Brierley, who runs popular Glasgow Whisky Tours, and will provide courses so staff can provide guidance to visiting tourists.
Mr Brierley said: 'There are some excellent whisky bars and a lot of knowledge in some places, but many bar staff even in high-end bars and hotels don't know what they are talking about.
'Premises will have sommeliers who can talk about champagne and red or white wine until it's coming out of their ears, but shockingly, they often don't know the first thing about whisky, our national drink.
'Recent VisitScotland research has indicated that the bar trade in Scotland could be doing better and of course, knowledge is power. We're giving them this knowledge.'
Mr Brierley said Scotch whisky is the 'Rolls Royce' of alcoholic luxuries, and said the country should not be 'under-selling' it.
He added: 'Bar staff should be able to talk about what whisky is, the colour, the age, the peatiness, the sweetness, and how it has come to find its way into bars all over the world.'
The scheme has a broader tourism role, as the trained-up staff will also be able to tell tourists where to find the nearest distilleries on their travels round Scotland.
It is being piloted in Glasgow with staff from the Grand Central and Radisson Blu hotels, who will become the first to receive the 'whisky ambassador' status.
VisitScotland is backing the project to provide a boost for the tourism, whisky and hospitality industries.
Stella Callaghan, project manager of the Glasgow Tourism Service Initiative at VisitScotland, said: 'Glasgow Service with Style applauds the innovative approach being taken by Victor Brierley in his creation of the Whisky Ambassador training scheme.
'We wish them all the best with this venture that aims to raise the standards of service being offered to Scotland's visitors and helps instil pride in those who are promoting one of Scotland's best-known products.'
I was once unwise enough to taste a range of 60 per cent proof cask whiskies in Scotland. The following day I suffered a rather extreme attack of pins and needles as the neat spirit slowly percolated through my nervous system. Thankfully the blended and malt whiskies we buy are watered down to 40 per cent before bottling. Although malt whisky has become more fashionable of late we decided to taste 10 bestselling blended whiskies (a mixture of malt and grain distillations) to discover how much variety they offer. And the answer is, a lot.
Our tasters were the Gourmet Celeb (GC), the Discerning Litigator (DL), the Gluttonous Pig (GP) and, appropriately enough, the Bibulous Shipowner (BS). Our technique, mindful of the hazards, was to dilute the whisky with water, half and half, and spit out the samples. A small amount of water helpfully releases the drink’s aromas without over-diluting it. Neat spirit is not only powerfully intoxicating but also has a strange anaesthetising effect on the lips. Expert whisky blenders, unlike us, can judge a brew simply by “nosing” it. Indeed I once challenged a great whisky noser to identify four different malts on live television. He calmly projected his magnificent hooter into each glass for a nanosecond and precisely identified their provenance – a Lowland, a Highland, a Speyside and an Islay. The blended whiskies, of course, rely on different combinations of these malts, which is what makes their tastes so distinctive. Some are smoky from the smouldering peat sometimes used to flavour the malted barley, some creamy from the oak barrels used for maturation. Others are gentler altogether.
All our products are well-established, quality brands. We can only tell you which we favoured on the day. The Gourmet Celeb hedged his bets with a double recommendation. The first was Claymore: “touch of peat, sophisticated, good for a blend”. His other was Whyte and Mackay: “classic, smooth, not bad if you like ’em mild”. The Bibulous Shipowner, who prefers stronger stuff, took issue with this, comparing W&M to a “bland, unappealing” party leader. This column leaves the politics to others in the FT so his remarks were struck from the record.
The Bibulous Shipowner and the Discerning Litigator agreed on their top whisky – Johnnie Walker Black Label 12-year-old: “smoky, satisfying (BS); “rich aroma, agreeably astringent” (DL). The Gluttonous Pig went for another 12-year-old, Chivas Regal: “the distinct smell of prohibition – a bourbon creaminess”.
On the day we were surprised that the whisky which left us underwhelmed with fewest plaudits was The Famous Grouse. It bills itself as “Scotland’s favourite whisky” but we found it a trifle timid with less character than its peers. Its makers, though, would no doubt chide us for missing its greater subtlety.
It’s no surprise that our overall runner-up was Chivas Regal 12-year-old from Keith, Banffshire. Its publicity claims flavour notes of wild herbs, heather, honey, orchard fruits, hazelnut and butterscotch. Blimey – quite a cocktail – but we’d go along with vanilla and butterscotch.
Our top whisky was the aforementioned Johnnie Walker Black Label 12-year-old from Kilmarnock, East Ayrshire. If you only buy one bottle of blended whisky a year, our clear advice is to trade up to a 12-year-old. The extra £5-£7 is worth it. And note that the peatier Johnnie Walker (owing more to Islay) and the more buttery Chivas Regal (closer to the Speyside flavour) offer a good choice of styles. Finally, of the cheaper proprietary whiskies in our blind tasting, Teacher’s was the most enjoyed (“smoky, baby, like a flame-grilled whopper” – GP).
After our labours the Bibulous Shipowner generously took us all out to dinner. Could this be the first twitch of the barometer towards economic recovery – when a shipowner pushes the boat out? You read it here first.
Angus Dundee distillers has launched a range of whiskies under the Charles Hamilton brand.
The regional malt range features four regions: Speyside, Highland, Islay and Lowland. Each region is presented in a cylindrical carton with a different colour scheme to represent the region.
Duncan Baldwin, senior brand ambassador said: “The Hamiltons product range is designed to encourage regional experimentation. Each expression provides product descriptions for each region in a comprehensive and inviting style.”
The range is bottled at 40%abv and will available in “key European, duty free and selected world markets”. The range is to retail £18 - £22 or €22-26 per bottle.
Angus Dundee distillers also owns the Tomintoul and Glencadem distilleries.
William Grant has launched a new expression of its Glenfiddich whisky brand: Glenfiddich Malt Master’s Edition.
The whisky was created to celebrate Glenfiddich’s sixth malt master, Brian Kinsman. It has been double-matured in two different casks – traditional oak and sherry.
Kinsman became Glenfiddich malt master in 2009, having first served an eight year apprenticeship under his predecessor David Stewart.
Kinsman is in charge of the whisky making process; from cask selection to overseeing the marrying of different ages and characters.
The 43%abv whisky is to retail for £49.99. This is Glenfiddich's first double-matured whisky.
Glen Catrine's Impressive Single Malt Sales Growth In 2011
Glen Catrine's Impressive Single Malt Sales Growth In 2011
Glen Catrine, one of only 3 drinks companies to have 2 brands in the top 10 best selling UK spirits (Glen's vodka & High Commissioner blended scotch whisky - Nielsen report, OLN, 16 Sept. 2011), is proud to announce that worldwide sales of its single malt brands (Loch Lomond, Glen Scotia, Littlemill and Inchmurrin) grew in volume by an impressive 57% in 2011, well ahead of the estimated industry average sales growth for this sector.
Glen Catrine is confident that sales of its single malt brands will continue to outperform the industry average as it is planning to double its worldwide distribution in 2012, introduce new premium packaging for 3 of its single malt brands and expand the range of ages and bottlings available.
Article Courtesy of Press Release
Press Release
19 Jan
2012
BENRIACH LAUNCHES NEW 17 YO RICHLY- PEATED SEPTENDECIM
BenRiach’s Septendecim, its newest addition to its celebrated peated range, will be available worldwide later this month, the distillery announced today (19 January 2012).
The new 17 year-old has been matured only in ex-bourbon casks and continues BenRiach’s quirky trend of using Latin names – such as Authenticus, Curiositas and Heredotus Fumosus - for its richly-peated expressions.
The tasting notes confirm Septendecim – Latin for “seventeen” - is a magnificent, multi-layered malt with fantastic length.
The colour is rich summer gold with a freshly harvested barley impression.
On the nose, it’s full of energy and vibrancy - a complex mix of fresh peaty aromas constructed around a central core of apples and toasted nuts dowsed in wild mountain honey.
And on the palate, it gives sweet concentrated peat flavours which dominate from the start. Bold and intense, the peaty heart is united with honey-infused raisins, roasted nuts and a luxurious leather impression.
Sales Director Alistair Walker said: “Septendecim is a real robust heavyweight, full-bodied and beautifully balanced with enormous impact. It’s another fine example of our distillery going back to its nineteenth-century roots - a time when, unlike today, the majority of Speyside distilleries were producing peated whiskies.”
Peated malt whisky production only represents approximately six weeks’ worth of the annual production at BenRiach, but the peated whiskies have become an important part of the distillery’s product portfolio as they offer something unexpected from the Speyside region.
Septendecim is non chill-filtered and bottled at natural colour, with a strength of 46% vol. Unlike the recently-launched BenRiach Solstice, the Septendecim is not a limited release and should be continually available for years to come.
Article Courtesy of Press Release
Press Release
19 Jan
2012
The Dalmore Cigar Malt Reserve will be available from late February in duty-free and travel-retail
Liquor supplier Whyte & Mackay is set to launch a new expression of The Dalmore Scotch whisky in duty-free and travel-retail next month. The Dalmore Cigar Malt Reserve is aimed at cigar-loving whisky drinkers and will be available from late February on general release including duty-free outlets.
The Dalmore Cigar Malt Reserve is bottled at 44% abv, featuring notes of cinnamon, vanilla and red fruits on the aroma and tropical fruits, banana toffee and vanilla ice cream on the palate, with a finish of orange zest, bergamot and crushed spices.
“Many of our fans were disappointed when the old Cigar Malt left the range in 2007, so we set about creating an even better whisky that would allow those fans to experience a great single malt that has been specifically crafted with cigar pairings in mind," said The Dalmote master distiller Richard Patterson.
"Aged in 30-year-old Oloroso sherry butts, American white oak and premier cru cabernet sauvignon wine barriques, this whisky provides cigar and malt fans with an incomparable experience and succinct pleasure,” he added. “It’s a great match to a number of cigars but I would highly recommend enjoying it with a Partagas No2 Cigar as in my opinion the flavours work in perfect harmony together."
The new whisky has a suggested domestic retail price of £70 ($108).
World's Best Whiskies Hit Vegas - For One Weekend Only
I wish I was going to the Universal Whisky Experience in Las Vegas in March, but alas, duty calls and I have a prior commitment many miles way.
I had the good fortune to meet the event’s creator, Mahesh Patel, at an event for the launch of Mackinlay’s Rare Old Highland Malt Whisky, a re-creation of the custom blend Ernest Shackelton took to Antarctica a century ago (I wrote about this unique whisky here). I have met a lot of people in the liquor industry over the years, some of them zealots, but I do not think I have ever seen anyone as passionate about whisky as Patel, a successful commercial real estate developer from Atlanta. He is a connoisseur and a collector, going so far as to travel around Scotland buying his own casks for aging and later bottling, and in fact, the Universal Whisky Experience was born out of his own passion for all things whisky. As he told me, “I’ve been an aficionado of whiskies for a long time. I don’t discriminate, I don’t only drink cask strength or only single malt or only Japanese – I try them all!”
So he created the Rolls-Royce of whisky tasting events, the Universal Whisky Experience, held annually in Las Vegas – of course. This year’s version will be at the Wynn March 2-3. “The show won’t have more than 350-400 people. Last year we had 232 different expressions of whisky to taste, with all the major brands of Scotch, Bourbon, and Japanese whiskies represented.” This quantity alone explains why the event last two days.
The most interesting and compelling feature of the event is the opportunity to try some whiskies so rare you could rarely find, let alone afford them. “There are about 30 stands, and at each one there is a ‘super pour,’ a very rare and expensive whisky that cost from $1000 – $30,000 a bottle.” These include whisky lovers’ fantasies like the Macallan 50 year old, Glenlivet 70 year old and Glenfarclas Family Cask 1960. The regular admission ticket gets you all the normal tastings and tokens for two “super pours” of your choice, while the VIP ticket lets you try all 30. Each of these would retail for over $300 per glass – if you could find them.
In addition to a whole lot of drinking, the event includes food, parties, seminars, such as a financial one by “whisky investment expert” Andy Simpson, a scotch and cigar pairing class, and a series of Master Class specialty tastings, many of them led by master distillers, hosted by Morrison Bowmore, Jura, Highland Park and other famed distilleries. The entire schedule is available online.
Given the price of the whiskies involved, the tickets could be considered a bargain, with the basic or Connoisseur’s package at $525 including those two $300 super pours and much more. The High Roller Package is $1995 with all the super pours, and adds a private tasting of the original 50- year old Glenfiddich, which runs up to $20,000 per bottle. Thoughtfully, there is also a companion package for your non-whisky loving significant other, which does include a premium wine and champagne session, for $255.
But don’t buy a ticket just yet! Patel generously extended my Forbes readers a discount that amounts to a bottle (or two) of good whisky. If you are interested in attending the Experience, make sure you use these discount codes online to get $100 Off the Connoisseur Ticket (UWECT1) or $200 Off the High Roller Ticket (UWEHT2).
Banish the winter chill with a wee dram of golden nectar at the fourday Victoria Whisky Festival, which opens tonight. Unfortunately for the last-minute crowd, all festival events are sold out, including Saturday's Consumer Tasting evening.
This is the seventh year for the popular event, which has been called the best-organized whisky festival in the world by some.
More than 90 presenters and product ambassadors from distilleries from around the world are participating in the event.
"The festival is an opportunity for people to meet the distillers themselves," says Lawrence Graham, president of the Greater Victoria Whisky Festival Society, a non-profit organization. "It is an opportunity to educate people about the product."
Up to 1,400 locals and outoftown visitors are expected to sample some of the 165 whisky brands available. Whiskies on offer hail not only from Scotland, but from India, Japan, United States, England, Ireland and Canada - including two from Vancouver Island.
Several workshops will be available during the festival for those wishing to learn more about whisky, including one on the art of pairing whisky with chocolate.
Organizers urge participants to leave their cars at home. Fourteen vehicles will be available, along with volunteer drivers, to chauffeur people home after the event.
Bottles bear names that look names that look suspiciously like they're trying to be Scottish; Royal Stag, Bagpiper and McDowell's. And Indians have quite a thirst for it.
Indeed, India is the world's biggest market for whisky. Most is domestically-distilled from molasses, and matured only briefly, as the loss of spirit in India's heat is rapid.
In European eyes, it's not really a whisky at all, which rankles a bit.
A standard bottle will cost between £2 and around £9. Or you can try the 'country liquor', which is unbranded and, let's say, a bit rough.
It costs around £1.50 per bottle, though it's often sold in smaller sachets for those with cash liquidity issues.
While 210m cases of country liquor are sold each year, that's true of 250m cases of whisky.
Indian Made Foreign Liquor is even bigger, with 250m cases sold annually. And only around 1% of that market is in Scotch whisky exports.
Crucial phase
It's not that Scotch doesn't hold much attraction to dram-swilling Indians. The brand names suggest otherwise.
It's more to do with the 150% tax slapped on imported whisky by the Indian government. It could be worse, and it was. It came down five years ago from 400%.
This has been one of the main targets of the Scotch Whisky Association lobbying arm, working with European Commission trade negotiators to push India into opening up its markets.
It has had significant progress through free trade with South Korea, and it's pushing for progress on tariffs in South America.
But it's the scale of the already-established India market could transform an industry that's already booming.
And while the current round of talks have dragged on into their fifth year, the next few weeks are being described in Brussels as "a crucial phase".
The EU wants a deal tied to the summit between Commission president and Indian prime minister on February 10, and it's let it be known it is ready to walk away if it doesn't get one.
Catastrophe
But as with any trade deal, there are vested interests who feel threatened by it, sometimes powerful, sometimes justified in their apprehension.
India's distillers have political clout. While visiting Delhi this week, I've been hearing from the head of the All India Distillers Association, Virendra Nath Raina.
His members run 325 distilleries, which are already being walloped by rising cost of molasses.
He thinks that a significant cut in import duties would boost Scotch rapidly and would be a "catastrophe" for domestic distillers.
Most would go, he says, and central and local government would lose revenue.
And he sees Scotch and other European spirits as having the unfair advantage of agricultural subsidies for their grain.
Incidentally, his most prominent member, Vijay Mallya, who has 40% of the Indian market as well as owning Scotch distiller Whyte & Mackay, is in a lot of financial bother with his Kingfisher airline.
But rumours of a fire sale of assets such as his Glasgow prestige purchase are being hotly denied.
Instead, there are moves to open up investment in airlines to foreigners for the first time, largely to help out the troubled domestic sector.
Humongous
Arguing the case for a cut in duty was whisky industry consultant and ex-Pernod Ricard executive Jatinder Byala. He says the Indian government will give some protection to distillers, but says a cut in duty on Scotch to 75% would see sales multiply sharply.
The potential, he says, is "humongous".
A more likely outcome is a tiered and phased cut in duty, to protect Indian distillers who compete at the cheaper end of the Scotch range.
That would help India's premium brands most.
Of course, wines and spirits are not the only sticking point of these hard-grinding trade talks.
Germany is taking the lead on pushing for access to India's markets, with import duties at 100%.
The European Union wants to break down numerous barriers to services, such as finance, law and accountancy.
Again, that would benefit British businesses most.
Deal or no deal
But it's Britain that's also facing one of the most awkward parts of this deal as it takes shape.
India wants access for its software engineers and other IT specialists, so that they can back up Indian companies as they service contracts within Europe.
That means temporary work permits, and Britain has a government pledged to cap immigration, as a response to public concerns that jobs are being lost to cheaper nations.
The way round it would have to be with yet more quotas, and strict time limits, so those considerations are still in the balance.
Will a deal get done? At a time of job insecurity, and hostility to big business, it's hard to sell the advantages of free trade.
But the downturn is also seen, at least in British government circles, as a reason for doing the deal, putting some stimulus into growth.
And it would provide evidence that progress can be made on expanding free trade, particularly as the Doha Round of multi-lateral trade talks has stalled so badly that it's hard to see it being resuscitated.
Scotch whisky brand Glenfiddich seeks agency after parting with GolinHarris
Glenfiddich, the world's number one selling single malt Scotch whisky brand, is hunting for an agency to handle its international consumer account.
The William Grant & Sons brand is currently promoted globally by GolinHarris, which has declined to repitch for the estimated £100,000-a-year contract.
A GolinHarris spokesman said: 'We have valued and enjoyed our three years working with the Glenfiddich team, but have declined the offer to repitch for the consumer work.'
However, the agency will continue to provide internal comms and digital support.
Agencies are yet to be shortlisted for the brief, but William Grant & Sons confirmed it would have a new global agency in place by the summer. Its key target markets remain Asia and the US, but also the UK and France.
The brand celebrated selling in excess of one million cases last year - the first Scotch whisky to do so.
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Article Courtesy of Press Release
Press Release
19 Jan
2012
Whisky: A proud Canadian tradition
I attended a whisky seminar at which I was able to sample three distillates produced from three different grains. The first was made from rye grain like a true Canadian whisky, the second was made from malted barley like a scotch, and the third was made from corn, like bourbon. These three whiskies had amazing flavours, each with their own distinct characteristics and all possessing endless blending and aging possibilities.
All three were skillfully crafted by John K. Hall, owner and first-generation whisky maker of the award-winning Forty Creek whisky. Hall, a wine maker by trade for over 20 years, was looking for a new challenge: he set out to create a Canadian whisky that would capture the heritage of small-batch Canadian whiskies made years ago.
Hall has stated that his five key ingredients are great grains, great stills, great barrels, patience and passion. Forty Creek Barrel Select is the cornerstone of Forty Creek. Hall uses rye, barley and corn, all distilled and aged separately. He then blends them together, and the final aging is done in sherry oak casks. This gives Barrel Select its smooth, balanced flavour.
Hall’s expertise as an accomplished wine maker and whisky maker are evident in the finished whisky, as he uses small copper pot stills and the best oak barrels, toasted to his standards to bring out certain flavours from the distillates. The copper pot stills maintain alcohol levels while capturing the flavours. This allows Hall to create more outstanding award winning whiskies.
Forty Creek has three other award-winning products available in Manitoba, including Confederation Oak, Double Barrel Reserve and Hall’s latest whisky, John’s Private Cask No. 1, for which he has chosen 23 outstanding barrels to create a limited release of 9,000 individually numbered bottles, available only in Canada.
Hall’s innovative whisky-making style — along with his pure passion — has my palate anticipating John’s next work of art. These whiskies are for those who like to enjoy the finer things in life. Hall is a proud Canadian, giving new life to our proud whisky heritage; if it comes from Forty Creek, you can be assured it’s of the highest quality. .
My grandmother, a native of Greenock, Scotland, used to say, “God helps them who help themselves.” Nowhere is this homespun proverb truer than with Donna Wolff opening up The Caledonian. To say it surprised her to find no proper Scottish pub in Toronto when she arrived in Canada some 13 years ago from Huntly (about five-and-a-half-hours drive north of Edinburgh) is an understatement, given the city — the entire country for that matter — owes so much of its history to the can-do spirit of Scottish immigrants. Nothing for it but to start her own, then. With husband David, co-owner and whisky buff, Wolff brought some of Scotland’s best spirits and suds across the pond and has been serving up the culture in the 16 months since The Caledonian’s opening.
The vibe: You only have to take a quick glance around The Caledonian to see Wolff’s heart is in the Highlands. In an area populated by Portuguese-Canadians and hipsters, the Rampant Lion and St. Andrew’s Cross flags waving over the street are as conspicuous as a windswept kilt. Inside, it resembles a pastoral Highland cottage: lots of dark browns and photos of the auld country flank a portrait of the Battle of Culloden — a pitched 1746 battle between Jacobite rebels and English forces. Prepare for a proper blether with Scots, some of whom come from out of town just to drink here. Indeed the loyalty of the clientele has turned the bar into something of an ad hoc cultural centre.
The drinks: It has been said whisky may not cure the common cold, but it fails more agreeably than most things. With around 100 whiskies here, you can fail spectacularly. David Wolff says the Auchentoshan ($9.50 to start) and Ardbeg 10-year ($10.50) rank among the most popular, the latter dram is used in the signature Ardbeg Caesar (mixed with Clamato and horseradish for $14). Flights of three are based primarily on region (Speyside, Islay and the Lowlands, for example) and start around $12. Ten beers — mostly Scottish — are on draught here. Wolff notes the Innis and Gunn Original and the Caledonian 80 Shilling Heavy (around $7 for a pint) are top sellers. Bottled beers include Fraoch Heather Ale and Traquair Jacobite Ale (about $7.50 each).
The food: Forget the stingy stereotype (a common joke of Scottish restaurants is that they keep the knives warm so you can’t use too much butter), the cuisine is quite earthy, generous and rib-sticking. Wolff says the $15 taste of Scotland (Scotch egg, haggis fritters and sausage rolls) and the $16 haggis, neeps and tatties (mashed potatoes and turnip) are the go-to meals. What’s in haggis, you ask? Deliciousness, that’s all you need to know. If your heart hasn’t exploded yet, try the deep-fried Mars bar ($7).
Dress code: Casual, but kilts happen quite a bit here.
Must know: Burns Night (Jan. 25) sold out a month ago, so The Caledonian will stage a Burns Week of pipes, tastings, dancing and spoken word on the week of the 23rd to accommodate.
There's just one problem with participating in a whisky tasting, sampling some of Scotland's best whiskies as if they were fine wines – whisky is powerful stuff. It is magical, and it is lethal. If you drink neat vodka you know you are dicing with the drink devil, but to savour a single malt is to be lulled by honeyed, dulcet, earthy flavours that warm the cockles of your heart even as the alcohol does its work. This is one of the most aesthetically pleasing ways you can possibly get drunk, which makes it one of the demon's dirtiest tricks.
If you are going to be tempted by the 40% devil, the Gilbert Scott bar at London's St Pancras hotel is a fine gothic location, its pointy perpendicular windows, rich Venetian gilding and lofty Victorian vaults offering the kind of place where someone might fall prey to his inner dark side in a story by Robert Louis Stevenson. I am here for a master class in whisky connoisseurship, to prepare for Burns Night, on 25 January, when Scots and lovers of Scotland all over the world will be drinking the national drink and eating haggis in celebration of Robert Burns. But my favourite Scottish writer has always been Stevenson and as whisky expert Cory Soutar pours out different shades of translucent wood-coloured liquids, I can't help thinking of the potions of Dr Jekyll. Am I about to become Mr Hyde?
It is no coincidence whisky is the colour of wood because it is coloured, and flavoured, by the stuff. Preferably oak. Soutar has with him a bottle of pure white spirit, a sample of raw distilled whisky before it has been aged in oak. We sip the fruity, 64% proof chemical. It is far nicer that some commercially sold liquors I have tasted. It goes down easier than grappa, for instance.
Scottish whisky, Soutar explains, is made from barley that is roasted (malted), mashed, brewed and distilled to produce this white liquor. The best whiskies are single malts, made from one source of barley at a single distillery. Then the subtle part begins: the result is aged in oak, in the case of the best whiskies for 10, 18 or 30 years.
I sip (I say sip but, after the raw distillate, things are warming up at this table of drink science) my favourite single malt, a 10-year-old Ardbeg from the island of Islay. The terrain of Islay is sodden with peat and Ardbeg tastes of this richly decayed vegetable matter. It is at once pure – all the good single malts have this crisp watery purity that sets off their other flavours – and memorable, like drinking smoked salmon.
It is pure chance that I happen to know it so well. I once went to interview the artist Douglas Gordon in Glasgow and turned up just as he was absorbing some private bad news. To get through the interview he opened a bottle of this amazing stuff, which we polished off. If I purchase whisky, it is always Ardbeg.
Soutar tries to change that. We move on to Glenmorangie's Original. If Ardbeg is a cheese-ripe burgundy, then Original is a classy claret – it has a cleaner taste that many people might prefer (and it's half the price of Ardbeg). I love its crystalline golden simplicity – no wonder it is the bestselling whisky in Scotland. Incidentally, the shades of whisky colour are marks of age and therefore richness: the longer it spends in oak, the browner it gets. Glenmorangie re-uses American bourbon casks for shades of flavour, then finishes its speciality whiskies in sherry vats or Tuscan wine barrels. The latter variety, Artein, combines the tastes of chianti and scotch, which sounds disgusting, but is refined and delicious.
The truth is that all single malts are delicious, in different ways. I try another 10-year-old, this time Glenfiddich, whose deep, manly firmness immediately makes you feel you are playing golf at Gleneagles or fly fishing on the Tay. That might be too manly for me so I switch to Oban, again wondrously pure but very different in its mix of flavours: mellow, inward, one to muse over in your library, perchance.
My only disappointment is Monkey Shoulder, a top blended whisky. Blends of various malts are what most of us mean when we say whisky, but in comparison with a single malt, even the best blend seems rough. Two sips and I feel a bit nauseous. Back to the pure, peaty Ardbeg for me.
By this stage things are getting ridiculous. I have learned as much as I can with a semblance of dignity. I may not be turning into Mr Hyde but I have definitely entered into the realm of the intoxicated. The drink devil is grinning as he gets ready for Burns Night.
Fans of whisky will be able to sample a wide range of exclusive brands at the upcoming Whisky Live event in Seoul.
Known as the leading whisky tasting show in the world, the event will be taking place in the South Korean capital for the second time on February 26th 2012, with more than 2,000 alcohol enthusiasts set to attend.
Attendees will be able to sample in excess of 100 products from over 40 whisky brands, while learning more about how to best appreciate the flavours within each drink.
To be held in the Samsung Dong area of Seoul, the event runs from 10:00 until 20:00 local time and aims to bring the joys of whisky tasting to a nation that is already the seventh largest market for Scotch in the world.
A statement from the organisers said: "Whisky Live Seoul will enlighten your perception of whisky through education and entertainment by understanding whisky's varying characters, distinctions and choice generating enjoyment therein."
Whisky Live is organised in partnership with the official Scottish tourism board and also takes place in locations such as Singapore, Tokyo, New York and Paris.
Alcohol connoisseurs can find a massive selection of Seoul hotels at AsiaRooms.com, including the IP Boutique Hotel Itaewon.
IWSC Distiller of the Year William Grant & Sons announces the arrival of the ground-breaking blended malt Scotch whisky, Monkey Shoulder, on American shores! Often referred to as one of the “most coveted” spirits in the U.S. due to its popularity among the bartending community and whisky connoisseurs, Monkey Shoulder has just landed exclusively in Illinois!
An irreverent nod to the traditional distillery malt-men who painstakingly turn malt barley by hand and wooden schiel, the “Monkey Shoulder” moniker refers to the colloquial term of a once common temporary injury, when after a long day’s work, a maltman would feel as though he had a monkey on his shoulder. While the injury is fortunately a thing of the past, the dedication to quality and craftsmanship involved in the hand turning of barley lives on in the Monkey Shoulder distillation process and the name today.
Since first appearing in bars across the United Kingdom in 2006, Monkey Shoulder has redefined whisky drinking for a new generation of Scotch whisky drinkers looking for an upgrade. What sets Monkey Shoulder apart from other whiskies is its unique combination of provenance and personality. By marrying five generations of award-winning distilling experience with a uniquely cheeky contemporary style and commitment to innovation within the Scotch category, Monkey Shoulder represents the ideal pairing of style and substance. A unique blend of three of Speyside’s finest Single Malts, Monkey Shoulder is matured in first fill Bourbon casks hand selected by iconic Malt Master Brian Kinsman, to ensure its signature smooth flavor.
“Monkey Shoulder is a new style of Scotch whisky – one rooted in heritage and tradition but firmly grounded in the contemporary world. Connoisseurs appreciate that Monkey Shoulder is a new style of Speyside whisky from a known world class distiller, while whisky newcomers are drawn to the mixability of the quality liquid and the irreverent and cheeky personality Monkey Shoulder presents to the category,” said Cindy Wang, Senior Brand Manager, Monkey Shoulder.
Under the scrutiny of William Grant & Sons award-winning distillers in Dufftown, Scotland, Monkey Shoulder is crafted in small batches of only 27 cases and offers a beautifully sweet and rich vanilla flavor, with brown sugar and creamy toffee notes balanced with oak and just a hint of spice. Monkey Shoulder already has a history of accolades and awards including a Gold award at the 2011 International Wine & Spirit Competition, a Master distinction in the Speyside Blended Malt category at the 2011 Scotch Whisky Masters and a Gold award in the 2011 International Spirits Challenge.
“Having caught the eye of the world’s leading bartenders, it’s high time my talented and influential friends in the U.S. have the opportunity to obtain and appreciate a bottle of Monkey Shoulder without a trip to London,” said Dean Callan, global brand ambassador, Monkey Shoulder.
Monkey Shoulder will be available in the Chicagoland area starting January 6th in top bars and select liquor stores and will be rolling out in Texas later in 2012. Those fortunate enough to discover Monkey Shoulder will be able to enjoy it neat, on the rocks or in a range of innovative cocktails, including the signature “Monkey Jam Sour”:
MONKEY JAM SOUR
1 1/4 parts Monkey Shoulder
1/2 part fresh lemon juice
2 spoons jam
Dash sugar to taste
3 dashes orange bitters
Add all ingredients to shaker. Shake well.
Strain into cocktail glass.
Garnish with twist of orange.
MORE than 1,000 employees of Paisley drinks giant Chivas Brothers gathered at the Clyde Auditorium in Glasgow.
The event marked the first time so many of the company’s 1,500 workers have come together under one roof to celebrate the success of brands such as Chivas Regal, The Glenlivet, Ballantine’s and Royal Salute.
Employees travelled to the venue from Paisley, Dumbarton, Clydebank, Ayrshire and as far off as London, and were greeted with celebratory drams and whisky cocktails on their arrival.
A separate roadshow, which followed the same format, was held two days earlier for employees in Speyside.
Christian Porta, chairman and CEO of Chivas Brothers, welcomed employees to the showpiece venue and said: “The atmosphere was fantastic. There was plenty to celebrate.”
New whisky tourism destination opens in Kirkoswald – Ayrshire
AYRSHIRE has another intriguing tourism destination with the recent opening of AD Rattray Whisky Experience and Whisky Shop as you enter Kirkoswald travelling south.
Usually you’d find something like this next to a distillery.
Based in what was the old Kirkoswald Primary School, it is owned by Tim Morrison whose family pedigree in the whisky business is impressive to say the least.
His son Andrew is the fourth generation to work in the industry and lives in the USA where he looks after the company’s US sales.
Tim is a member of the Morrison-Bowmore dynasty and his mother Elizabeth was a Walker of William Walker and Co, Glasgow, blender and bottlers.
The opening of this venture has been a long held dream for Tim who was brought up in Turnberry before he too went into the family whisky business, married and raised a family.
His father Stanley P Morrison, a well known amateur golfer, was captain of Turnberry Golf Club from 1963/64 and 64/65 and Tim also became captain of Turnberry Golf Club during its centenary year.
Tim and his family lived in Kirkoswald from 1981 to 2008 before moving back to live in Turnberry.
Two of Tim’s youngest children went to school in the very building he has just had completely renovated and where he attended many a parent’s evening.
“The whole building was taken back to the walls by my builder Tommy Thomson of Maybole.
“It took us 15 months to get planning permission as the interior had to be completely redesigned but I was determined it should retain its original character,” said Tim.
“I must say we’re very pleased with the end result.
“I was first interested in taking over this building in 1990 primarily as a home for my wine business at the time ‘Tim Morrison Fine Wines’ but Strathclyde Region ‘lost’ the title deeds and I couldn’t wait until they were found.
“So I bought Whitefaulds Farm on the outskirts of Maybole instead, however, I sold this business three years ago.
“Before I acquired it the old Kirkoswald Primary building had four or five different owners but it had gradually fallen into disrepair.
“This is something I’ve always wanted to do as I was responsible for establishing the Visitor’s Centre for Bowmore on Islay and knew the direction I wanted this to take. I also developed the packaging for Bowmore from 1971 and you can see examples of this – and the whisky, of course – in the shop.
“I bought AD Rattray Ltd., from my aunt when we sold Morrison Bowmore in 1990,” Tim explained.
Founded in 1868, AD Rattray’s principal activity today is the selection, storage, and bottling of exceptional malt whiskies.
In a separate area adjacent to the shop, which has some unusual bottles and brands, as well as those you might expect, visitors can see Tim’s own unique Fine and Rare Collection of whiskies.
The sampling room is only used by Nick White, managing director of AD Rattray Ltd., whose offices are upstairs in the building.
This is the arm of the business which 90 per cent of the time deals only with the huge export market.
Visitors can see into this room through a viewing window where there is row upon row of carefully labelled whiskies.
These are all samples from the 95 distilleries in Scotland from where individual casks of specialist whiskies have been carefully sourced by the company to let AD Rattray’s customer’s taste before they buy if they wish.
There’s also a fabulous tasting room where groups of up to 12 can sample the kind of whiskies they may be curious to try or may not have even thought of trying.
Strong links have already been forged with Turnberry Hotel to provide guests with an unusual whisky experience as well as golf tour operators.
“We feel there’s also a big market for us in Northern Ireland and we are establishing links with the council and also tourism bodies but anyone can give us a call and we’ll tailor make tastings to what may be required”, said Tim.
In the softly lit, whisky cask room and bottling hall – which has an array of different brands of barrels – visitors can enjoy A D Rattray’s ‘Whisky Experience’.
Two casks actually do have whisky in them, one has an 11 year old Bowmore, and the other a 14 year old Cragganmore from which you can fill your own bottle of whisky, have it sealed in wax, and then your own personalised label put onto it.
At the moment this is £45 per bottle but the price may change, up or down, depending on the current whisky in the cask.
Added to all of this a programme of educational courses about whiskies, their fascinating histories, and subtleties is being put together.
These will be held in the spacious upstairs board room adjacent to the administration offices.
Anyone can come along and enjoy these courses but it’s envisaged that professional Sommeliers who work in hotels, and who may know a lot about wines, but not whiskies, will be amongst those who will most benefit.
Shop manager is Raphael Marinoni who is half German and half Italian and who has led an international career in the hospitality industry.
Raphael, who masterminds the tastings, was formerly bar manager at Turnberry Hotel and has been in Scotland since 2003.
Added Tim: “We have whiskies that are deemed collectables.”
“Some of these collectables are for sale but there are those that are so unique that they are only for viewing and Raphael will be delighted to explain their background.”
“One of the most valuable of the collection, and not for sale, is a Glen Grant which was already a 30 year old whisky when it was finally taken from the cask and bottled in 1960.
Quite often, when people hear which company I work for, the question is often asked of me: "What’s your favourite wine/beer/whisky, etc.?"
As anyone who has experience in the beverage alcohol industry can attest, there’s rarely any single product that one can honestly claim is his or her true favourite.
Personally, I think this is the major difference between connoisseurs and snobs: snobs like (or detest) one style, one grape variety, one region or one brand more than any other; connoisseurs can appreciate all beverage alcohols on their merit. This is not to say that we like all alcohols, it’s just that we can appreciate the good ones because they have style, elegance and something that really speaks to us.
As a result, in the dead of a Canadian Prairie winter, I’m not interested in drinking a freshly chilled Riesling or Corona. Just imagine yourself outside right now. You’re maybe waiting for the bus, walking to school, playing hockey or something like that. It’s –30 C and with the windchill — well, let’s just say that you haven’t felt your extremities in half an hour. Do you really think a Corona is going to warm you up?
No, you want something from a place where they understand cold. One such place is the Highland Park Distillery on the Orkney Islands. It’s windswept, damp, treeless and at the same latitude as Churchill, Man. This is bone-chilling cold and the folks there make a 12-year aged whisky to warm yer soul and put some hair on yer, er, nevermind. It’s a little sweet, a little smoke, with awesome power and length. This is not a whisky for dandy gentlemen; it’s a whisky for scoundrels, outdoorsmen and Canadian winters.
How Scottish Scientists Re-Created a Hundred-Year-Old Whisky
In 1907, Ernest Shackleton and crew set out on the ship Nimrod to visit Antarctica and, they hoped, the South Pole. The good news was, the entire party survived the trip, thanks in part to the Rare Old Highland Whisky they brought to the frozen continent. But the expedition was forced to evacuate in 1909, some 100 miles short of the Pole they sought. And, as winter ice encroached and the men hurried home, they left behind three cases of the choice whisky.
In 2007, just about a century later, the whisky was found, intact, at the expedition's hut at Cape Royds in Antarctica.
The stuff was made by Mackinlay & Co at the Glen Mhor distillery in 1896 or thereabouts. Mackinlay hasn't been an active brand for a while now, but the current owner of the Mackinlay name, Whyte and Mackay, obtained a few of the precious bottles and set out to do what any right-thinking Scot would do: first, taste the whisky; and second, attempt to analyze and re-create it. The result, a product called Mackinlay's Rare Old Highland Malt Whisky, is, as of this writing, buyable in stores.
How was the re-creation carried out? Dr. James Pryde, chief chemist at Whyte and Mackay, subjected the samples to a comprehensive chemical analysis, in conjunction with a rigorous sensory analysis (that is, sniffing and tasting). Firstly, it was established that the alcoholic strength of the whisky was high enough that it very likely never froze over the years it spent interred in Antarctica. In winter, the hut reached a minimum temperature of -32.5°C, but, at 47 percent alcohol, the whisky remained liquid down to a couple of degrees cooler than that extreme. This eliminated what had been a significant source of concern about the quality of the sample, that decades of freezing and thawing had altered or ruined it. Carbon dating verified that the whisky did indeed date from the Shackleton era.
Phenol and related phenolic compounds show up in Scotch whiskies, giving them the unmistakable character that's referred to "peaty," because the flavor is introduced when the grain is exposed to peat smoke during the malting process. Chemical analysis revealed not only the quantity of phenolics in the Mackinlay -- surprisingly low, given that era's reputation for heavily peated malts -- but also the particular balance of compounds, which enabled the experts to pinpoint what region the peat used had likely come from. The answer? Orkney.
Similarly, analysis of the compounds that result from barrel-aging was able to finger the barrels in which the whisky was aged as ones made from American oak and probably used once before to age wine or sherry. Gas chromatograph olfactometry, in which the spirit is broken down into its volatile components and each of these smelled individually by experts, gave clues as to details of the fermentation and distilling process. The analysts write:
Other aromas detected by olfactometry and related to lactic acid bacterial growth were a stale solvent aroma of ethyl 2-butenoate, and sweet/ peaches, sweet/peaches/coriander leaf aroma at retention times of 15.4, 38.71 and 39.41 min respectively; the latter retention indices and descriptors agreeing with those published for γ- and δ-dodecalactones.
Armed with all this detail, Whyte and Mackay's master distiller, Richard Paterson, was able to delve into the wealth of warehoused casks and, with the help of his prodigious nose, blend a number of whiskies in exact proportions to replicate the Shackleton spirit. The re-creation, which is given a stint in sherry casks before bottling, includes some of the remaining whisky from the Glen Mhor distillery, which was demolished in 1986, supplemented with comparable liquor from nearby Dalmore. Benriach, Glenfarclas, and other Speyside whiskies lend their character, along with Balblair, Pulteney, and Jura.
The resulting blend was subjected to the same battery of chemical analysis as the original, and found to stack up quite comparably, their phenolics and esters finely matched.
Finally, minus the milliliters of whisky that had been carefully syringed out through their corks, the original bottles were returned from Scotland to the Shackleton expedition's hut, where they have been re-situated as part of the preserved environ by the Antarctic Heritage Trust.
Great Scot! It's whisky in a can ... eight shots for $5 to be sold in the United States
It's enough to make Scotch whisky connoisseurs choke on their single malt - a Scottish distillery has produced whisky in a can.
Each can, which cannot be resealed once opened, will contain 12 ounces - about eight shots - of 80-proof 'single grain scotch whisky'.
The company hopes to have the product on shelves in major American markets by February 1, retailing for $5 a can.
Unlike bottles, cans cannot be closed after they have been opened. That will force Scottish Spirits drinkers to either finish all eight shots of the blended scotch in a single occasion, or let some of the booze go to waste.
Critics have argued that eight shots of a beverage with the same alcohol content as venerable scotches including Johnnie Walker Blue and The Glenlivet 12 is too many to be sold in a container that can't be resealed.
The spirit has been distilled and matured for three years in oak casks in Scotland, according to the distillery company.
'There are many brands on the market and most brands are not created equal,' Ken Rubenfeld, vice president of operations for the distillery, Scottish Spirits Imports, told The Huffington Post.
'But most brands are served as equals in a glass type of vessel.
'Having something that's so creatively different -- it piques the curiosity.'
Packaging a high-end variety of liquor in what is widely considered to be a low budget container sounds like a novelty. But Rubenfeld insists its convenience -- not comic value -- that will drive sales.
'A lot of people like to have beverages by their pool, on their boat, in a campground, at sporting events or tailgate parties,' he said.
'It's easier to bring a six pack of a beverage verses bringing a bottle of scotch.'
For some, canned beverages carry a low-class stigma. But they don't necessarily mean low quality. In recent years, some microbreweries have turned to cans for reasons including cost, drinkability and sustainability.
'They are opaque, they are completely airtight, and the liners are pretty darn good,' said Lew Bryson, managing editor of Whisky Advocate magazine.
'It is not going to be affecting the flavor. The problem you run into is who is going to bang out 12 ounces in an evening?'
But Rubenfeld insists his product does not encourage binge drinking, arguing that consumers will know it should be sipped like Dewars, not gulped like Dr. Pepper.
'We want people to be responsible -- this is 12 fluid ounces of scotch whisky and people should treat it as such,' he said.
'I would think that your readers and most people of common sense would know that that's a lot of alcohol. They'll crack it open and pour it with Coke or some kind of mixer and have fun with it with their friends.'
Soon after the beverage's U.S. release, Scottish Spirits hopes to begin shipping the cans with an attachment that allows them to be resealed, however a spokeswoman said the brand has not yet developed a design for a resealable top that meets company standards.
'When the top is perfected, people will maybe have half a can with their friends and save the rest,' said Rubenfeld.
Nearly a year ago, an organisation that oversees scotch whisky manufacturing had harsh words for Scottish Spirits, claiming its canned beverage might not qualify as real scotch.
Rubenfeld says his company, which maintains an office in Fort Lauderdale, Fla. and is part of a larger company based in the Cayman Islands, has 'worked diligently to meet every requirement' outlined by the Scotch Whisky Association and codified by 2009's Scotch Whisky Regulations.
Campbell Evans, a spokesman for the SWA, could not immediately confirm that Scottish Spirits has achieved certification as a true scotch whisky, stating he has not yet examined the beverage.
But Evans says the packaging isn't the problem.
'There is no reason why a product that is a genuine Single Grain Scotch Whisky cannot be sold in a can,' Evans said.
Some whisky experts have reservations about the packaging, but Brad Danler, general manager of the Brooklyn, N.Y. whisky bar and restaurant Char No. 4, says it's what's on the inside that counts.
'I understand why beer makes sense going back into cans, but with whisky it's certainly a surprise,' said Danler. 'I can't say that it makes much sense to me, but if it is delicious, then I will gladly crack one open and enjoy 12 ounces.'
WORK is progressing at pace on the conversion of an empty Glasgow whisky warehouse into a new £2.5 million home for sculptors and contemporary artists.
The seven-storey whisky bond, a 100,000sq ft red brick building next to the Forth and Clyde Canal in the Speirs Lock area of the city, is being transformed into the new home of Glasgow Sculpture Studios.
The premises, built in 1957 and owned by British Waterways, have been empty for more than 10 years. It was last used as a mushroom factory before falling into disuse.
It will now be the place of work for some of Scotland's leading contemporary artists, including Turner Prize-nominated figures such as Nathan Coley and Christine Borland, Alex Frost and Laura Aldridge.
Bricked-up windows have now been knocked out to let light back into the cavernous interior.
Glasgow Sculpture Studios is one of the key organisations for artists in Scotland, boasting more than 50 members, including David Shrigley, Calum Stirling and Claire Barclay and its premises are used by artists such as Jim Lambie and Toby Paterson.
The redevelopment of the building will add another landmark to an area quickly becoming a key hub of Scotland's cultural landscape.
The National Theatre of Scotland, the Royal Scottish Academy of Music and Drama and Scottish Opera have offices or facilities at Speirs Lock, with The Glue Factory, another revamped industrial space, providing a new centre for contemporary art display.
The redeveloped bond will re-open next year with at least 40 studios. The top four floors are to be rented by small companies, artists and businesses in the creative industries.
The development will also create a public gallery, temporary work spaces, and a cafe.
Funding for the redevelopment has come from Glasgow City Council, Creative Scotland and a mixture of trusts and other sources, as well as investment by Isis, a company set up by British Waterways, and backing from the Glasgow Canal Regeneration Partnership.
LONDON: The whisky industry in Scotland, one of the most popular in the world, has not been affected by the economic downturn because of developing overseas markets, especially in India, China and Brazil, a report said.
Scottish whisky exports increased by 23 percent last year, Sky News reported.
Whisky has become one of Britain's biggest exports at a time when the country's economy was ailing. The drink is now worth over 4.5 billion pounds (Rs.370 billion) a year.
Every second, 125 pounds (around Rs.10,300) are being poured into the British economy through revenue and jobs centred around whisky.
"Obviously their economies are doing very, very well. There's a growing middle class which obviously has growing disposable income," said Iain Weir, marketing director of the Gelngoyne Distillery, near Loch Lomond in Scotland.
"They are aspirational with regards to their consumption and I'm delighted to say whisky, and in particular single malt whisky, is very much on their shopping list. I think they very much appreciate the history and the provenance and authenticity that comes with Scotch whisky," he said.
But there is also a concern that if such a demand continues, it could outrun supply.
Rosemary Gallagher, from the industry's governing body, the Scottish Whisky Association, says distillers were prepared.
"Companies have seen this demand coming and have planned ahead. Scottish whisky is a long term industry. So companies have invested one billion pounds in infrastructure in the last five years, expanding distilleries and opening new warehouses, so we're geared up for demand," she said.
It's been a good year for scotch, but Scottish distillers can't rest on their laurels - they have serious competition from some far-flung places
There's never a more fitting time to think about whisky than when the new year is marching up the garden path, and for most people whisky means scotch. But while exports from Scotland have broken records in 2011 (the equivalent of 570m bottles waved a tearful farewell at the docks in the first half of the year alone and there's even been talk of a possible shortage as a result) the industry can't afford to be complacent.
While there's plenty of financial motivation for unscrupulous distillers to attempt to pass off substandard spirits as scotch, it's the whiskies produced around the world in the style of scotch, yet which don't claim to be scotch, that ought to keep the industry on its toes.
Well, imitation is the sincerest form of flattery, and there's a whole cadre of carefully crafted drams from the furthest reaches of Asia to Scotland's very doorstep that are only too happy to trumpet their true origins. The co-writer of the excellent Whisky for Everyone website Matt Chambers kindly agreed to meet me at The Albannach whisky bar on Trafalgar Square for a taste tour of the whisky distilling world to see how these interlopers match up.
Japan
The Japanese have a long tradition of enjoying and emulating scotch whisky, and for this reason it was to Osaka that we first ventured. The Yamazaki distillery was founded in 1923 by Shinjiro Torii, following an exhaustive 5 year mission to Scotland to study all facets of whisky-making on the part of his collaborator Masataka Taketsuru. The stills were manufactured in Scotland and shipped out and imported peat lends flavour. The result, in the Suntory 12 year old is a honey-coloured whisky that mimics, even mirrors a fine single malt scotch. I've tasted a few whiskies in my time and reckon this would take me in if someone handed me a glass and said it was scotch.
India
Next we sampled Amrut's Fusion single malt, an Indian whisky distilled in Bangalore from a mix of Scottish and Indian barley. The desire to echo scotch in the ingredients is repeated in the both the name of the distillery (as "whisky" comes from the Gaelic "uisge beatha" meaning "water of life", so "amrut" in Hindi refers to "eternal life") and its location 3,000 feet above sea level in an area of India held to resemble the Scottish climate. Temperatures as reliably cool as those which grace Scotland are not common here, however, and the speed at which the raw spirit matures (and evaporates through the wooden walls of the barrels) is consequently much greater. This means whiskies are declared finished and bottled after only a few years in the cask and age statements are eschewed.
The results don't appear to suffer unduly for their lack of age - the distillery has been in operation since 1948 and the Fusion doesn't look or taste like a young spirit. Bottled at 50% abv it's heady with an attractive amber colour, plenty of grainy flavour and some peat.
Taiwan
Compared with the venerable distilleries of Japan and India the Taiwanese are relative newcomers to whisky production, with a matching youthful zest and enthusiasm. Using equipment made in Scotland the Kavalan distillery was built in just 8 months of 2006 and produces some 6m litres of whisky a year. As in Bangalore the ambient temperature makes for rapid maturation, and given its age bottle we tried had staggering depth of fruity flavours edging towards dark chocolate, and an incredible gem-like amber colour.
This one was really surprising - the thought that only 5 years of distilling and 2 of maturation can produce results like this presents a challenge to the idea that whisky in the scotch style has to be old. Unfortunately for buyers in the UK Kavalan, like many top quality international whiskies, outside its native country it's only really to be found in airport duty free shops (it's certainly not yet available duty-paid in the UK).
Netherlands
If the Netherlands doesn't leap into your mind as a top-flight whisky-producing nation then you're not alone, but Fred and Patrick van Zuidam started making eau de vie in the late 1970s and have been distilling whisky since 1998. They pride themselves on their small-batch, artisanal approach and only bottle about 20,000 litres each year. The Millstone we tried has a delicate colour and is long on grain flavours followed by herby, slightly medicinal fennel notes.
Wales
Closer to the inner sanctum of scotch is Penderyn distillery in the Brecon Beacons to the north of Cardiff. Using an innovative Faraday still (which works like this. What could be more straightforward?) the distillery has been producing whisky since 2000. In the cool Welsh climate these spirits are now coming of age; the single malt Welsh Gold is finished in Madeira casks which add a note of sweetness to the grainy nose and grassy flavour, and there's a sherry cask finish too which pits the grain against dried fruit. Their peated expression was the pick of the bunch for me; rather than using peated barley the whisky is finished in old Islay casks and has flavours of stinging nettles, capsicum and Greek honey.
England
The appropriately named English Whisky Company is the first in over a century. Distillation began in 2006 under the eye of Iain Henderson, a former Laphroaig man who was persuaded to help set things in motion. They call each fresh experiment in whisky-making a "chapter", which makes for extra interest as the history of the project is laid out for all to taste. The Chapter 6 we tried was grassy, grainy and fresh; the peated Chapter 9 much more complex with sausagey, barbecuey notes and a honeyed sweetness in the mouth.
What makes an end of year dram for you? Will you go for an old familiar favourite or might you take the opportunity to try something new?
SCOTLAND’S longest serving cooper has laid down his tools for the final time.
Don Ramsay has retired from the Glenfiddich Distillery after more than 50 years in the job.
During his career with the family-owned whisky business, which he joined on Christmas Day 1961, the expert craftsman has created more than 200,000 casks.
The distillery, in Dufftown, Banffshire, has named a limited edition whisky in his honour.
Mr Ramsay, 65, joined the distillery at the age of 15 and his apprenticeship lasted five years.
When he started out there were only four coopers at the distillery. Now there are 14.
He said: “I have spent my entire working life at Glenfiddich and it will be very strange not coming here any longer. I will definitely miss the banter and the chat but I have lots of plans for my future including a trip next year to New Zealand and Australia.”
Court Stops Indian Companies Passing Off Alcohol As 'Scotch whisky'
A court has stepped in to prevent two Indian drinks companies "dishonestly" passing off their local whisky as Scotch.
Local whisky brands Royal Barrel, Glenmon and F&G were being passed off as Scotch whisky on their labels and packaging.
The Scotch Whisky Association in Edinburgh took legal action against two Indian companies, Glenmon Distillers and Imperial Distillers, to prevent the false branding.
An Indian court has now granted a temporary injunction to stop the company printing the phrase Scotch Whisky on their goods or selling their alcohol under a trade name including the word "Glen".
The court said the company had "indirectly misled" the public by "dishonestly" adopting the Scottish branding.
The companies are now contesting the action and the case will continue.
India is the largest spirits market in the world and whisky exports to the country from Scotland were worth £35.3m in the first nine months of 2011.
Glen Barclay, Scotch Whisky Association director of legal affairs, said: "The problem of ‘passing off’, where consumers could be led to believe that a product is
genuine Scotch Whisky when it’s not, is something the SWA has long fought against
through the courts.
"We’re pleased that the judge recognises our concerns in this case through a temporary injunction. We will continue to pursue the action in Goa to seek a permanent order against the companies."
TODAY (December 22), on the winter Solstice in the Northern Hemisphere, BenRiach is delighted to announce the launch of its new 17 year-old Solstice single malt.
It’s the Elgin distillery’s second Solstice expression, following the heavily-peated Solstice 15 year-old launched this time last year which Jim Murray in his Whisky Bible describes as “spellbinding”.
Just like the original Solstice release, this BenRiach has been distilled from heavily peated malted barley, then matured in ex-bourbon casks before finally being finished in tawny port casks.
The winter Solstice is the point at which the Earth is tilted at its furthest from the sun and it’s the day of the year with the fewest daylight hours. Worldwide, many cultures regard the Solstice as representing rebirth and festivals…and Billy Walker’s tasting notes confirm the 17 year-old is the perfect celebratory midwinter malt.
In appearance, it shows distinct rose characteristics, with a bright copper crest.
On the nose, lascivious fruits with a fabulous aroma of stewed summer berries including strawberries, blackcurrants and red currants. The berry component is richly locked together by a muscular peaty blast. Latter traces of fortified wine and grape-like qualities become apparent.
On the palate, initial dry-roasted nutty notes advance to become a heavy peaty affair. Subtle notes of dried raisins and candied fruit. Clean and very enticing with the dominant peat flavours lingering on the palate. Smooth and very long. A unique mix of fruit and peat which marry with extraordinary precision in classic proportions.
Sales Director Alistair Walker said: “Our new malt is a superb marriage of peat and fruit, a worthy successor to our 15 year-old...and just as spellbinding.
“With the wind howling and the rain battering against the window, it’s a wonderfully warming late-night dram. The original Solstice was one of our most popular releases over the last couple of years, so hopefully the second edition will be as well received.”
The bottling strength for the Solstice 17 year-old is 50%. It’s presented in a rigid gift box and a limited quantity is available worldwide.
Article Courtesy of Press release
Press Release
21 Dec
2011
A $750 Shot Of Whisky -- On The House
What does a $750 shot of Scotch taste like? Brent Kaufer found out on Tuesday night — and it didn’t cost him a penny. The 31-year-old was the first person to go through every pour on the St. Paul Grill’s extensive single-malt Scotch list — 72 in all. It took him 10 months and cost about $2,000 overall. His prize was the Holy Grail of Scotches: a complimentary pour of the ultra-rare and ultra-expensive Macallan 55. (Ok, so it cost him a little something to taste this revered whisky.)
As its name suggests, this particular Scotch was aged for 55 years in sherry oak barrels in Speyside, Scotland. The old distillery made only 100 bottles available for distribution in the United States. The St. Paul Grill purchased four of them during the 2008 Republican National Convention. Each bottle was priced at about $12,000.
On Tuesday, Kaufer brought his fiance along for the monumental end of his Scotch tasting journey (anyone can join the bar’s Scotch club and attempt to reach this goal). She described him as the opposite of a partier who blows his money on overpriced whisky. He’s the studious type, but with a competitive streak. Kaufer works fulltime as a sales manager at a large telecommunications company and is a full-time grad student. His weekly late-night retreat to the St. Paul Grill was his “oasis from studying,” he said.
Part of the Macallan 55’s mystique lies in its marketing, something Kaufer fully acknowledged. He wasn’t sure he’d be able to taste the difference between a $75 pour or this $750 doozy. “But that sense of history isn’t lost on me,” he said. “The liquid is older than my parents. It’ll take three seconds for each sip, but it took 55 years to produce this particular flavor profile.”
And with that, he drank. The Macallan 55 is known for its smokiness and lingering citrus finish. After allowing the initial drops to wash over his tongue, Kaufer struggled to describe the flavors held within the 55-year-old liquid.
$17,500 Whisky Tops List Of B.C.'s Most Expensive Bottles
If you’re looking to impress at Christmas time, nothing will do that better than a really expensive bottle. So if you have a spare $17,500 laying around, why not consider purchasing a bottle of Highland Park 50 Year Old, whisky that holds the distinction of being the most expensive bottle sold in B.C.
If it's wine you crave, think about a bottle of Taylor Fladgate Scion, a “magical” port that's the most expensive wine right now on BC Liquor Stores shelves. Just $3,500!
Still think that’s too much? Perhaps one of these other bottles, from a list of the most expensive wine and spirits in B.C., will do the trick. Information and availability are provided by the BC Liquor Distribution Branch.
Master of Malt of malt has launched a Blend Your Own Whisky service, allowing whisky lovers to literally create their own bespoke blend and order it personalised!
(PRWEB UK) 20 December 2011
In late November 2011, Master of Malt launched the Blend Your Own Whisky service. Whisky lovers can now visit the Blend Your Own Whisky page and literally create a blended whisky of their very own using a set of sliders to adjust the quantities of 10 different “ingredients”.
Once this is done, the whisky’s label can be personalised with a name and then ordered. It couldn’t be simpler...
The service has become a huge success almost overnight, with hundreds of whisky lovers already using it. In fact, it has now become so popular that Master of Malt have reduced the minimum order from a case of 6, down to just one bottle! This means you can now create your very own, custom blended whisky and order a single bottle from as little as £33.58!
For years, only a very select few ever had the opportunity to blend their own whisky, but now Master of Malt has created a simple, easy-to-use webpage allowing anyone to try their hand at whisky blending! These custom blends make the ultimate gift for friends and family. It is also perfect for anyone who just can’t find a blended whisky they really like, because they can now make their own Scotch as sweet, smoky, peaty or fruity as they could ever wish!
To help create the blend, Master of Malt is also selling a Home Blending Kit, which contains samples of each of the 10 different blending whiskies (including malt and grain “base whiskies”, various single malts for the core of the blend, and some very old, very rare top-dressers). The kit also contains measuring equipment, a conical flask and a tasting glass to allow you to perfect your recipe before having it made up.
Recession or no recession, there's always something worth investing in, and if you're not the rare coinage type, perhaps you'd like to sink your cash into something a little more...alcoholic? Whisky is apparently the investment of the moment, so put down that $117G wine bottle and grab some Johnnie Walker instead.
"Over the last 10 to 15 years, the demand for whisky has just increased," says Sukhinder Singh, director of The Whisky Exchange, on online whisky shop. "My feeling is that the risk in whisky is quite low." Auctions are opening up all over the world, with rare, old bottles from distilleries like Scotland's Macallan fetching huge numbers in America, Asia, and Russia, which has apparently forsaken vodka in exchange for the good stuff. A 64-year-old Macallan auctioned last year for charity went for a world-record price of $460,000.
For those seriously considering booze as a future, get a better idea of what's selling at the The World Whisky Index, the alcoholic stock market started by the founder of The Whisky Exchange. And recreational drinkers need not apply: plan to load up on 120-150 bottles before you're considered a serious player, and remember—you can't actually drink them. Don't stress too much, though—if your portfolio totally goes to shit, we hear whisky makes a great gift for the ladies.
Cutty Sark calls in Inkling to tap into new generation of whisky drinkers
The global PR account has been handed to Inkling after a four-stage pitch process, revealed by PRWeek, involving 15 agencies.
This is the first time the company has called in outside PR support for the Scotch whisky brand it bought from Berry Bros. & Rudd in February 2010. Its other brands include The Famous Grouse and The Macallan.
The appointment is part of a fresh global marketing strategy to introduce a new generation of whisky drinkers to Cutty Sark and to establish the brand in several key and emerging markets.
Inkling, the agency set up earlier this year by former Cake account director Nicola Rutledge, UK events director Will Parkinson and David Proudlock, a planner previously at WCRS, Cake and Saatchi & Saatchi, is tasked with delivering a global public and media relations strategy.
The agency specialises in PR, events, strategy and content, and works with clients that include ghd, MAMA Group and Gio-Goi.
Rutledge and Proudlock will head the account and report to Cutty Sark brand controller Jason R. Craig.
Craig said: ‘PR is an essential element of the brand’s global comms strategy. Our job as brand guardians is to lead from the front and inspire both our agencies and distribution partners to fully realise the brand’s potential.
‘This partnership will bring to life the spirit of adventure that our brand represents and we look forward to a long and mutually beneficial partnership.’
Inkling will work alongside The Edrington Group’s global brand team, digital, advertising and local market agencies to create and integrated campaigns globally.
Article Courtesy of Press Release
Press Release
18 Dec
2011
Benriach In High Spirits As 10,000th Cask Is Fillled
AWARD-WINNING BenRiach distillery reached another fantastic milestone this week – for the first time since it changed ownership in 2004, the distillery has managed to fill 10,000 casks of single malt whisky in one year.
The cask, containing approximately 500 litres, was a second-fill Pedro Ximenez Sherry Puncheon filled with classic-style BenRiach.
Stewart Buchanan, Production Manager at the Elgin distillery, said: “This is an amazing achievement. The distillery was built by John Duff in 1898 and we have an uninterrupted inventory of single malts dating back to 1966.
“The casks we have filled since then contain the highest-quality whisky and the many expressions are incredibly complex and varied. There is no doubt in terms of blood, sweat and tears, this has been the busiest year we have had at the distillery since it became independent. As we entered December, we had a wee suspicion that we might hit the magic 10,000 cask number for the first time so we were keeping a close eye as the cask numbers ascended and we eventually filled cask No. 10,000 on Wednesday December 14th.”
Managing Director Billy Walker said: “This milestone in our distillery production coincides with a really interesting period for BenRiach. We’ve won a number of high-profile awards recently, our worldwide sales are strong and we're opening up new markets for BenRiach.
“This is a further indication of the current popularity of Scotch whisky and the confidence the industry has that demand will grow going forward.
“Cask No. 10,000 will no doubt attract more attention than others and it will be interesting to see how the whisky contained within it develops over the years!
“Congratulations to Stewart and everyone at BenRiach on a tremendous achievement.”
Article Courtesy of Press Release
Press Release
16 Dec
2011
Blending spirits is an art
Not many are blessed like Robert Hicks, who tastes the ‘water of life’ for a living. But the job of crafting a spirit is not as simple as it may seem. The creator of Laphroaig 30 Year that clinched the highest honour of Best Whisky of Show and a Double Gold medal at the San Francisco World
Spirits Competition 2006, tells you what it takes to create a fine spirit.
“Most people think it’s a job they’d love to do, tasting twenty glasses of superb whisky a day. It sounds beautiful but that’s like daydreaming,” says the Scotland-based whisky consultant, who was in the city to launch Teacher’s 25 Years Old Blended Scotch Whisky and Teacher’s Highland Single Malt Whisky.
drinkTalking about his craft, Hicks says, “Blending is a complex task. Sometimes you have to test 700 samples a day. Relying on your sense of taste could leave you with a hangover. So, you need to hone your sense of smell. That way it’s easy to test up to 1000 samples each day,” he says.
You also need an excellent memory for aromas. “After 47 years, I am still discovering new ones,” says Hicks. But that’s only the beginning. “A good knowledge of single malt and grain distilling and coopering, warehousing, blending, bottling, stock control, sales and marketing are also a must. That means working in all these departments. Now you can see why it’s always such a long apprenticeship,” he says.
But most importantly what makes a master blender, he says, is dedication and perseverance. “It takes years to become skilled. You immerse yourself in the job for the next 30 or 40 years of your life. For me, it’s been 47 years and I still love everyday of it.”
Among his creations, Hicks is most proud of Laphroaig Quarter Cask that broke the mould for malt whiskies. “There is no age on the bottle. It’s about flavour and quality and the whisky drinkers are mature enough to realise that age sometimes, is just a number,” he says.
Hicks wanted to create a designer whisky but with Laphroaig being a powerful malt, there wasn’t much he could do with it. So he used various ages from 5 Year Old to to 11 Year Old to get a distinct flavour. “I then built small 120-litre quarter casks and filled these with that mix of Laphroaig’s and let them mature on the island of Islay.
This maturing changed the style of flavour; it made the whisky smell soft and gentle but taste intense,” he shares. “It’s like a wolf in sheep’s clothing”! I love to see the surprise on people’s face — the smell says it’d be soft to drink, but the taste explodes in the mouth,” adds Hicks.
Hicks describes Teacher’s 25 Year Old as ‘a characterful, rich and smooth blend.’ “Only the finest aged casks of at least 25 years of age are first hand selected, followed by the art of blending — which is more art than science — to craft the finished spirit,” says Hicks.
Who a master blender is...
A master blender works out the composition of blended spirits. In the Scotch whisky industry, the master blender picks up single malts and grain whiskies to create a blended whisky. A master blender also checks maturation of spirits, ensures consistency and quality. Blending is a complex and long term job, and requires blenders to stick to one distiller for a long time. Master blenders have apprentices working with them who often succeed them.
David Blackmore Named Scotch Whisky Ambassador of the Year by Whisky Magazine
According to the judges: "... David Blackmore has been indefatigable in promoting the Glenmorangie range, its sister distillery Ardbeg and raising the profile of Scotch in the USA."
A native of Scotland, David is a professional whisky tutor with a background at The Scotch Malt Whisky Society in Edinburgh and London. David previously led the Society's prestigious "Tasting Panel" in cask selections, an art in itself.
As Glenmorangie Master Brand Ambassador, David leads the Glenmorangie USA educational program in Single Malt Scotch Whisky appreciation. Through tastings and events across the U.S., David educates on the nuances and intricacies of the Scotch category in general, with unparalleled enthusiasm. This has helped Glenmorangie become the fastest growing Single Malt whisky in the US for the third year in a row.
David also holds the distinction of being the only U.S. based global ambassador. He has been sharing his knowledge and passion for the last six years with thousands of people all over the world.
"I am truly honored to be commended by my peers for doing work I love for a company I believe in. It's my goal for everyone to appreciate the traditions and history of Scotch as much as I do," said David after receiving the award.
Notes to Editors For further information and to schedule an interview with David please email glenmorangiepr@mme.net.
About GlenmorangieThe Glenmorangie distillery was founded in 1843 in the Highlands of Scotland and is renowned as a pioneer in its field for uniting tradition with innovation. Glenmorangie is distilled in the tallest malt whisky stills, expertly matured in the finest oak casks, and perfected by the 16 Men of Tain. It has been Scotland's favorite single malt for over 50 years and is famous worldwide for producing the most complex and perfectly balanced Single Malts in the world.
About The Glenmorangie CompanyThe Company is one of the most renowned and innovative distillers of Scotch whisky brands worldwide and is part of Moet Hennessy, the wine and spirits division of Moet Hennessy Louis Vuitton (LVMH). Headquartered in Edinburgh, Scotland, the company produces two main single malt brands - Glenmorangie Single Highland Malt Scotch Whisky and Ardbeg Single Islay Malt Whisky.
About Whisky MagazinePublished 8 times a year Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes.
Responsible Drinking
The Glenmorangie Company advocates responsible drinking and suggests that drinkers savor Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.
Two bargain-hunters were up before the birds last week to get their hands on rare bottles of single malt whisky.
The Aldi store in Airdrie put six bottles of the 40-year-old Glenbridge malt whisky on sale at £49.99 on Thursday morning. A whisky of that maturity normally retails for between £250 to £300.
The store was unable to sell alcohol until 10am but the first six customers to arrive were handed vouchers to enable them to return to the store and buy the limited edition bottles.
Airdrie woman Frances Dickson joined the queue at 6.30am. The earliest bargain-hunter was there at 4.30am. Frances is giving the malt to her son-in-law who collects whisky.
Another lucky customer was Anne McFarlane who lives near the store. She arrived at 6.45am. Anne's husband John is also a collector of malt whisky.
The German supermarket chain had put 3000 bottles on sale nationwide, with each store receiving only five or six bottles. They were quickly snapped up with several appearing for sale on eBay at prices up to £250 before 10am that morning.
Fine whisky has been part of Scotland’s heritage for over 500 years, but it is only recently that the investment opportunities for its most famous export have become clear. With global demand for luxury whisky on the rise, putting your money in Scottish single malt could make you some pretty neat returns.
“Over the last 10 to 15 years, the demand for whisky has just increased,” said director of The Whisky Exchange, Sukhinder Singh.
“My feeling is that the risk in whisky is quite low," he said. "I can just feel the demand globally; even very recently I’m watching prices go wild over the past six months.”
While the US remains the top Scotch whisky importer, with more than $400 million sold there this year, Asia has seen the largest increase. Demand from Singapore rose 64 percent, making it the third largest importer, and in Taiwan demand was up 45 percent.
Whisky writer Jonny McCormick explained global interest to CNBC: “Just in the last couple of years we’ve seen new auctions open up by Bonhams in New York and in Hong Kong, and these sales are extremely popular. We’ve seen nearly 100 percent sales by lot and by value and the American collecting market is extremely lively. The Chinese and Japanese market is very popular."
The Macallan distillery is one of Scotland’s most famous brands, and has become a strong name in whisky investment.
David Cox, director of fine & rare whiskies at the Macallan, told CNBC, “We were one of the early pioneers if you like, in the release and availability of very rare and old whiskies. As we released these onto the market, that, together with the reputation of the Macallan, attracted collectors and connoisseurs around the world.”
Cox also highlighted the increasing importance of less traditional markets.
"Russia has become a very, very important market for us," he said. "There's still many collectors in Europe and certainly North America as well, who are on the lookout for special Macallan bottlings. But as a proportion of the ones that we are releasing these days, certainly we are seeing a higher and higher percentage going to Asia-Pacific and to Russia."
For the potential investor, names like the Macallan are a great bet; a 64-year-old Macallan auctioned last year for charity achieved a world-record price of $460,000. While of course not all bottles are fetching these kinds of prices, Singh says investors have a budget in mind—and enough space to house a collection—then getting into this market is easier than it used to be, and specialist shops and auctions are the places to be.
"It’s much easier now that it was a number of years ago," he said. "As the demand for whisky has increased, more and more specialist whisky shops have cropped up.
"There are a number of auction houses. I remember when I started there was only one, and there was only one auction a year. I think today there are three or four auction houses doing whisky and each of them are having maybe anywhere between three to four sales a year, which is quite a lot."
"A collection of about 120-150 bottles ... is a nice size collection. You’ll have a balance of some really standard stuff, you’ll have some very rare stuff which is quite expensive, but it’s a controllable size."
Cox agreed that modesty was the best policy. “Its like any investment, it can go up and of course it can go down. Start carefully, modestly, research the market and buy on limited number of bottlings. I think they’re the most important things to look for.”
And it seems rarity is a watch-word in this market. “Certainly availability is one thing, so closed distilleries and past bottlings become very popular,” said McCormick.
Singh was also keen on these "lost distilleries"—old producers whose names evoke the rarity and exclusivity for the best investments. “Now a lost distillery is a distillery that closed a number of years ago and will probably never re-open. So let’s say…Brora for example. Brora closed in 1984...And what we find is every year the price just goes up.”
Unlike with wine, there are few established investment vehicles available. Michel Kappen, who founded The Whisky Exchange and who answered viewers' investment questions on CNBC, started an index this year. Kappen is looking to start a fund in 2012.
While watching for rarity and exclusivity improve investors' chances of seeing a profit, experts agree that genuine love of whisky is all important; this isn't just about cold hard cash.
"The way I classify whisky is I think it’s the pinnacle of spirits," said Singh. "It’s the ultimate spirit. People start with gin, vodka, and will evolve onto something slightly more approachable, maybe rum and eventually, they will end up with whisky. People fall in love with whisky, I don’t think there’s any turning back. Because there is so much diversity, there’s so many flavors, basically there is something for everyone."
McCormick was also keen to stress the emotional attachment to the drink. "Most people are collecting rather than cold-hearted investing. People aren’t purely looking at it for profit; it really matters to them where the bottle comes from, and what it means to them personally and to the rest of their collection.
"No two people’s collections are alike," McCormick said. "And people buy for very, very personal reasons. They enjoy the side benefit—the fact that they’re going up and up—and that’s why people are getting more involved in the investment side of it."
I recommend picking up the Economist’s Intelligent Life magazine for Rebecca Willis’s thoughtful meditation on the meaning of black in fashion, as the camouflage of nuns and punks alike. It’s a tricky question to unravel. Meanwhile, in the whisky world, the semiotics of blackness are straightforward to parse: Black signifies roughness, robustness and, where Scotch is concerned, the challenging aroma of smoke.
Whiskies branded black have been with us for years: Bushmills Black Bush (Irish) and Jim Beam Black (bourbon) are both tasty, affordable standbys. This holiday whisky-gifting season has given Canadian shoppers three new “black” whiskies, all worthwhile.
Ontario prices given.
The Black Grouse $33.55
There are two kinds of cheap blended whisky: Brands for people who don’t know any better, and brands whisky connoisseurs drink when they’re slumming it. The Famous Grouse belongs to the latter category. The Black Grouse is its new, smokier cousin. A nice stinky, funky dose of smoke is a rare thing at this price point. So it’s a pleasant experience putting my nose down the glass and coming up with a big hit of smoke and pear. Smells like a whisky that costs twice as much. A sip brings spice, some apricot and a smooth texture. This is the poor man’s Lagavulin: an absolutely fantastic whisky, and it’s yours for a song (do grouses sing?). A splendid gift for a fan of Islay whiskies or Talisker.
Johnnie Walker Double Black $69.95
The familiar Johnnie Walker Black already carries edgy and even sinister connotations; Christopher Hitchens noted it is the favourite whisky of unsavoury Middle Eastern characters (it’s also his; he called it “the best blended Scotch in the history of the world”). Booze conglomerate Diageo doubles down with a heavily peated, limited-release version dubbed Double Black. The contemplative drinker is rewarded with tropical fruit, chocolate and vanilla flavours. And yes, smoke. It’s the perfect gift if you have a member of the Saudi royal family on your shopping list, or a garden-variety worldly gourmand.
Crown Royal Black $34.95
Compared to regular Crown Royal (a decent product in its own right), the new Black is bigger, bolder, spicier and gives off a hint of the tar-like molasses flavours I normally associate with a top-shelf rum. In the mouth, it is grainy and quite spicy — it’s not a luxurious whisky so much as a straightforward return on the label’s promise to be “robust [and] full-bodied.” Take it with ice or mix with one of those fancy cola brands made from cane sugar. Better yet, use it in cocktails that call for Canadian whisky. Crown Royal Black is 45% alcohol, and higher-octane whiskies have enough burliness to taste great after the dilution that happens in a cocktail shaker. In short, a terrific gift for the fan of Canadian whisky, especially if he’s a strong-but-thoughtful type who wears a lot of flannel.
Scotch whisky fans will love these distillery tours
Scotland, a country where supposedly every penny is a prisoner, enthusiastically reports revenues of over $100 million from Canadians visiting in 2010.
It's no wonder that regions throughout Scotland are vying for the chance to entice 2012 visitors to their area.
Speyside, in northeast Scotland, is the region that tops my list as a very worthwhile holiday destination. I had the chance to enjoy some of the local highlights and check out a number of accommodation choices while attending the Autumn Speyside Whisky Festival.
Today's column gives just a few ideas on what to do and where to stay, but readers looking for a more complete list should check www.spiritofspeyside.com.
Local tour highlights in Speyside all begin with distillery visits. It's easy to make plans to visit more than one a day as most distilleries are within proximity of each other.
If your time is limited to just one or two days in Speyside, make sure to visit Glenfarclas and Balvenie distilleries as they are two of the best.
Glenfarclas distillery is the first choice of many whisky connoisseurs. It was one of the first distilleries in the area to open a visitor centre and has a unique history of being owned and managed by the Grant family since 1865.
Tours include the opportunity to walk through the numerous buildings to observe the complex process of turning barley and water into whisky. There is also a chance to go inside the cool, dark and musky stone buildings and walk along the many rows of maturing malt casks.
The tour guides are experts in, not only their product, but also the intriguing history of whisky making. Anyone planning on taking a tour and sampling a few drams at Glenfarclas should check www.glenfarclas.co.uk.
Balvenie distillery has the distinction of being the only distillery that still grows some of its own barley and continues the tradition of floor maltings. Visitors can watch the maltmen turning the barley with wooden shovels as it begins to germinate on the floor.
This practice of floor malting takes place four times a day, seven days a week as the barley is prepared for transferring to the kiln room.
Balvenie is an exceptional charming distillery where visitors are given a unique opportunity to watch the complete process of whisky making before sampling their exceptional single malts. Details for touring are available at www.thebalvenie.com.
Accommodation choices range from first-class hotels to outstanding bed and breakfast establishments. The Craigellachie Hotel, located right in Craigellachie, is a wonderful old hotel for visitors wanting traditional hotel service, including a dining room offering fine meals.
Just across the street is the Highlander Inn where the rooms are more modest but the restaurant and bar are well worth visiting.
A complete list of bed and breakfast and guest houses in the Speyside region is found at www.visitscotland.com.
Here are my top two choices for what makes the perfect place to stay after a day of touring the countryside.
Lynwood B&B offers luxury modern ensuite rooms in a rural area just outside Craigellachie. This home provides the ideal location for visiting distilleries and taking in the many events in the area, including the whisky festivals. The owners offer special services such as providing transportation if you want to enjoy whisky tastings and not have to worry about driving.
The delicious breakfasts reach the same high standard of the region's whiskies. More information is available at www. lynwood-bedandbreakfast.co.uk.
Trochelhill Country House Bed & Breakfast in Fochabers is a home that I've wanted to visit since reading a great review. This beautiful house and gardens, along with its delightful owners and great accommodation, surpassed all my expectations. Little extras like hot water bottles put in your bed at night give Trochelhill a high rating with guests.
The house has been completely modernized without losing any of the charm of the old building. Guests are made to feel very welcome with offers of transportation and the option of using the dining room if they would like to bring in an evening meal from a take-away shop.
Breakfast choices are all tempting, but I suggest the option of silky scrambled eggs that come with haggis and you will know you are in a Scottish home. More information is available at www.trochelhill.co.uk.
Trochelhill is a great location for coastal walks. Our hosts drove us to Spey Bay and we spent a day walking along the Moray Coastal Trail to Cullen. This shoreline path travels along high cliffs and down onto sandy beaches with stops in small harbours busy with fishing boats and lifeboat stations.
THE fact that I have, with the odd splurge, helped make Singapore the largest importer of this prized Scottish elixir called whisky (both by volume and value, according to first-half 2011 figures released by the Scotch Whisky Association) is impressive - and a tad alarming. But it's not immediately crucial to the point I'm making here.
That brands for some of the best examples of whisky can sound both Gaelic - Glenfiddich, Glenlivet, Glenmorangie and Glenrothes, to name just a few - or as extraneous as, say, Aberlour, Laphroaig and Yamazaki, is equally fascinating. But it also has nothing to do with what I've recently come to learn about one of Scotland's greatest gifts (and not just to Woody Allen fans).
What does pertain to my point is a simple verity: Scotch whisky is mainly malt whisky aged in oak casks - cleverly charred white oak varieties of European or American origins. And it is this interaction with the wood - strategic to the development of the drink's widely celebrated characteristics - that is sometimes underestimated and underappreciated.
Not to begrudge the gripping science of it all, but single malt whisky starts out as a distilled spirit - or what makers refer to as "new make" spirit. And like with children, or as with any wine you wouldn't serve in a plastic cup, the spirit needs to mature over time, developing its unique colour, flavours and aromas.
And here's that all important "but did you know" segment: Time isn't the only prime manipulator at work here. An equally crucial nurturing factor during the single malt's formative years - which is anything from three (by law) to 50 years in oak casks - is its aforementioned relations with the oak.
In fact, a recent visit to a certain Speyside distillery reminded me of one top distiller's particular love affair with Spanish oak (quercus robur); resulting in one of my favourite expressions from The Macallan.
Located in the breathtakingly beautiful heart of Scotch whisky country, this increasingly popular distillery has been using Spanish oak sherry casks to mature whisky in varying quantities since the 1880s. But the bold decision to focus on making single malt whisky aged solely in Spanish ex-sherry casks was made in the 1960s.
Looking to break new ground and take advantage of a burgeoning new market, it launched a Fine Oak series in 2004, featuring whisky mellowed in European and American oak casks as well, aimed at the duty-free markets, a spokesperson clarified.
These products, explained Macallan's fervent whisky maker Bob Dalgarno, are "less heavy" and "slightly sweeter"; "possibly slightly more approachable for the consumer" than the Spanish sherry oak driven varieties.
Some imbibers may not appreciate the sherry oak-driven whisky. His father's next-door neighbour is a case in point. "And that's fine," the naturally comedic nose deadpanned. "I'd rather you say you didn't like it than that you don't drink it."
He added: "We've always been driven by age … And as much as I like it, to be honest, I don't like it as far as it all gets very boring. What do you offer the consumer other than 'We can do a 17-year-old', 'We can do 21 (year olds)'?" Sure, variety can be a good thing. For argument sake, I admit a craving for a little peated Islay whisky from time to time.
Coincidently, the most recent peated whisky that I had the pleasure of tasting was a special one, courtesy of The Macallan's director of global relationships David Cox. This rare peated expression of The Macallan was made during the Second World War, Cox shared, for the simple reason that peat was the only (or at least most readily available) fuel source available at the time.
It tasted exceptional, even without the interesting back story. Even so, as a testament to the brand's effective brand strategy, I couldn't help but compare it with its signature Spanish sherry oak variety.
It's a strange dichotomy that while The Macallan will no doubt continue to make great whisky, with varying varieties of barley and wood, it might likely always be best appreciated for its defining sherry oak expression.
Spanish acquisition
Suffice it to say, The Macallan has made a name for itself in top notch Scotch held in ex-sherry casks - Spanish oak casks that once held the feted Jerez fortified wine.
To many who know their preferred pour well, its iconic 18-year-old bottling could even be said exemplify the popular style of single malt - its naturally rich, deep colour coupled with an expressive nose and complex yet structured palate. What some may not immediately realise is that a good part of the brand's success could be tied to the evolution of Spain's sherry industry.
Of course, the notion that whisky had in some way saved the sherry industry is presumptuous at best. But, truth is, the wine business is "small and dwindling", shared Narciso Fernandez Iturrospe, owner of Tevasa cooperage. Cooperages like the one his father started and which he has been running for the last 22 years, found new life in the growth of the whisky industry.
Planning ahead, his Spanish oak casks are also made with PEFC (Programme for the Endorsement of Forest Certification)-certified wood, sourced from sustainably managed forests in the north of Spain. This is crucial given that Tevasa makes on average 75 casks a day, 80 per cent of which will go to the Edrington Group, which owns labels like The Macallan and Highland Park among other leading liquor brands.
Today, Cox divulged, the group's core whisky products do in fact make up 90 per cent of all the sherry casks used in the Scotch Whisky industry.
What's more, Iturrospe highlighted that The Macallan also pays for an added process, now deemed too expensive for many makers. Before being seasoned with dry oloroso sherry for two years, the casks are flooded with fermenting grape juice from the region. This, Iturrospe indulged, would help reduce the harsh flavours of the new wood. He later posited in jest: "I think the wood (is responsible) for 90 per cent of the whisky's character and flavour." Of course he does.
Cox appreciated the humour but quickly tempered the estimate down to a more reasonable 60 per cent, but not ignoring the Spanish oak's powerful influence. He added that The Macallan's "oily" new make spirit, a product of the brand's curiously small stills, is uniquely well-placed to take full advantage of the wood's influence without being overpowered by it.
Some add that the comparatively more porous Spanish oak in question - air-dried naturally to strict specifications (just 12 per cent moisture) - imparts the whisky with rich tannins, dried fruit flavours, and a sweet nuttiness with hints of vanilla and spice.
I would, in fact, also think it a shame, having acknowledged all of the above, to play down the romance of this cross-cultural, 1,600km-long distance relationship from Lugo to Aberdeen.
Historically, the British may have made a mess of inter-kingdom relations, but the Scots have, I think, made up for plenty. How's that for great chemistry over romantic strategies?
With Scotch whisky exports to China soaring, Scottish leader Alex Salmond said on Friday that his country's most iconic product is poised to become the next big thing in China's luxury market.
The first minister visited the mainland and Hong Kong this week to promote Scotland's famous malts and its largest export, fresh farmed salmon, to China's rapidly expanding fine dining industry.
He said Scotland could better France's Bordeaux region, which saw a 92 percent surge in wine export volumes to China in the 12 months to July, as China's rising affluence creates new markets for Western luxury goods.
"Whisky sales are up 35 percent this year to China," Salmond told AFP in an interview in the southern city of Hong Kong, the last stop of his China trip.
"If you take a couple of our iconic products together, Scotch whisky and Scottish salmon, then it's a billion RMB (£100.7 million) this year, an increase of well over a third for the two products together."
Wine imports to China are poised to set a new record after surging nearly 60 percent year-on-year in the first nine months of 2011 to US$940 million (£602.5 million).
In the world of fine malt liquor, Salmond said Scotland had an unbeatable advantage -- its single malt Scotch whisky was unique, respected for the finest quality and simply the best product of its kind on the market.
"I think we've got a great platform to advance to the growing quality market in China," he said.
"People look for quality and authenticity and Scotch whisky and Scottish salmon are iconic products which offer that."
Strengthening trade with the Asian region in general is a key focus of his government, he said.
The economy looms large over discussions about an independent Scotland, which have stepped up a gear after the resounding victory of the Scottish National Party (SNP) in May's election to the devolved Edinburgh parliament.
The triumph of the pro-independence SNP, which won the first overall majority in the legislature since it opened in 1999, has paved the way for a referendum on a split from Britain which had previously seemed unlikely.
Salmond gave little away about his intentions for the plebiscite, repeating his stock response that a vote would take place in the second half of the parliament's five-year term.
The nationalists view the economy as one of their strong cards, arguing that Scotland can only flourish with independent control over its main industries, notably North Sea oil and gas but also whisky and fine foods.
The first minister said his government's huge majority freed him up to travel more and promote Scottish products around the world, particularly Asia.
"Not just in China but across Asia, Scottish products across the range are having great success and great growth and we expect that to continue. This is a big economic boost for Scotland," he said.
The Chinese rank about 16th on the list of biggest Scotch drinkers, but are "coming up very very fast," Salmond said.
"Initially of course the great blended whiskies like Johnnie Walker or Chivas Regal were the dominant ones (in China), but there does seem to be a real appetite for the single malt whiskies," he said.
The Scotch Whisky Association said in September sales to Asia increased 33 percent to £423 million ($660 million) in the first six months of the year, well ahead of overall export growth of 22 percent.
China bought £57 million worth of the stuff in the 12 months to June 2011, according to Scottish government figures.
Salmond said the Chinese government's decision last year to give Geographical Indication of Origin (GI) status to Scotch whisky was of "enormous value" to distillers.
In a country of counterfeit goods from iPhones to French Champagne, the designation guarantees that products labelled as "Scotch Whisky" actually come from Scotland.
"It's vital when you're selling a quality product that the consumer across Asia knows they are getting the absolute authentic product, not some cheap imitation whisky from America or other producers," Salmond said.
"The Chinese have been very cooperative and very wise in introducing that because they understand the importance for the Chinese consumer, particularly the new emerging Chinese consumer, in being able to get the right products."
He said more work needed to be done on enforcement but expressed confidence the Chinese would continue to work with their Scottish counterparts to ensure Chinese Scotch whisky lovers get the real thing.
WHISKY expert and author Jim Murray will be at Spirit Safe in Angel Square to sign copies of his book on Friday, December 16, from 1pm.
Murray has won the Glenfiddich Whisky Writer of the Year award three times and is credited with having visited more whisky distilleries globally than any other living person.
Spirit Safe owner Richard Parker said: "For him to come here to lend his support is fantastic."
MAKERS of the whisky which was recently named as the best on the planet are struggling to cope with demand due to the tipple’s growing popularity.
So many people have raised a glass to the Old Pulteney 21-year-old’s success that the company has stopped taking orders for the world-class product.
The malt received the title of world whisky of the year in Jim Murray’s 2012 Whisky Bible awards in October, when it came out on top against a class of some 1500 whiskies from across the globe.
The selling power of the title proved its power, and the Wick distillery has experienced unprecedented demand for its version of the national drink. Such have been sales in the UK and abroad that the company has now stopped taking orders via its website.
Distillery manager Malcolm Waring told the Caithness Courier that the Christmas period is always one of the busiest times of the year. But he said that since being awarded the title, demand for the malt has risen on an unprecedented scale.“After being awarded the title of world whisky of the year, the impact was almost instantaneous,” he said.
“The day after we heard that we were named the best in the world, we were inundated with orders from around the globe. As a result, we have been struggling to cope with demand and have presently suspended orders for the 21-year-old malt.”
The title has also had a significant impact on the company’s other products, with demand also soaring for Old Pulteney 12-year-old and 17-year-old malts.
Worldrenowned whisky connoisseur Jim Murray nosed and tasted his way through all types of whisky to create his global ratings guide.
He gave Old Pulteney 21-year-old 97.5 points out of 100, which was the highest scored ever achieved in the book’s history.
His glowing review commented that the single malt was by far and away one of the best whiskies of 2012, saying that it exploded from the glass with vitality, charisma and class.
The distillery hopes that it will be in a position to start taking orders for the 21-year-old again soon, with Mr Waring saying that the award has significantly increased the whisky’s presence in the global market.
“The company has certainly been given a massive boost since receiving the award, with sales on all our whiskies increasing from previous years. I’ve just returned from a business trip to North America where I was visiting customers in Canada and the USA”.
“I found out that outlets which stocked the malt had completely sold out due to the title. Distributors and liquor stores owners said as soon as the news went out, the demand for the product became extremely high. It has been a fantastic few months for the distillery and one of the best year’s we’ve ever had.”
The distillery, which is operated by Inver House Distillers, has been based at its premises at Huddart Street since 1826 and is the most northern mainland distillery in the UK.
The producers each donated a cask of single malt, which was then blended into 2,000 special edition bottles dubbed the “Spirit of Unity”.
Sales of the Scotch have so far raised £90,000 and further sales will go ahead next year to raise further funds when four boxed sets of the whisky, each containing a bottle signed by the distillers involved, will go on sale.
The distilleries involved in the scheme are: Arran; BenRiach; Bladnoch, GlenDronach, Mitchell’s Glengyle; Kilchoman and Springbank.
All are independent and have won many awards between them and they represent the whisky areas of Islay, Islands, Speyside, Highland, Campbeltown and Lowland.
It is the first time they have worked together.
Euan Mitchell, managing director of Isle of Arran Distillers, said: “Many in our industry, like me, travel regularly to Japan and have made friends and contacts with Japanese whisky enthusiasts.
“It has been our pleasure to create this dram and raise money for people in Japan following the recent natural disaster.
“We are very pleased with the current progress that’s taking place through Refugees International Japan and hope the auction of the last four signed boxed sets at the beginning of next year will raise even more money for this very worthy cause.”
The idea behind the scheme came when four of the distillers visited the Tohuku region, one of the worst affected parts of the country following the destructive earthquake and tsunami that struck earlier this year.
The gloomy economic picture cast a pall over stock markets in Europe as US Treasury Secretary Tim Geithner waded in with his support for the ECB, European economic reforms and fiscal union – but warned that the US is in an equally challenging place.
Oil slid as the spectre of a eurozone downgrade by ratings agency Standard & Poor’s stoked fears of a slowdown in global demand.
S&P has put 17 countries on its credit-watch negative list, including such stalwarts as France and Germany, in a move criticised by some at the European Central Bank as politically motivated. S&P said it wanted to see agreement over growth strategy and the mutualisation of risk at the forthcoming eurozone summit.
Still, analysts at Sanford Bernstein provided some much needed cheer. In a note to clients entitled ‘Scotch: Whisky Galore!’, analyst Trevor Stirling said that premium Scotch sales have continued to climb through the crisis, with the French in particular driving European demand, followed by Asia and Latin America.
The spirit is fuelling growth at the big distillers as Scotch accounts for a hefty 30 per cent of earnings at both Diageo and Pernod Ricard – who together account for over half of the industry.
‘Scotch is almost as important to Diageo as Diageo is to the industry,’ Stirling wrote.
Diageo’s dominance stems from the old Distillers Company, which Guinness bought in 1987, a decade before its merger with Grand Metropolitan, which formed Diageo. The shares closed 0.4 per cent higher at 1360p.
But the Footsie failed to reach Monday’s five-week high, closing a meagre 0.76 points up at 5,568.72.
Defensive stocks were in favour, with drugmakers GlaxoSmithKline up 2 per cent at 1428p and Shire 1.9pc firmer at 2152p, while Imperial Tobacco climbed 1.3 per cent to 2334p.
Sage Group led the list of Footsie gainers, posting a 2.2 per cent rise to 293.9p. The business management software group is benefiting from a surge of online buying ahead of Christmas at its Sage Pay division. Sage Pay said customers spent an average £91 on gifts online, £3 more than last year.
'As the outlook for the UK economy worsens in the wake of Osborne’s Autumn Statement, public sector strikes and Philip Green’s threat to close over 200 shops, e-tailers can take some solace in the strong growth of online transactions year-on-year,’ said managing director Simon Black.
But retailers elsewhere were suffering after the British Retail Consortium said in its latest survey that pre-Christmas sales had failed to lure shoppers to the embattled high street, and underlying sales in the sector dropped to their lowest point since May of last year.
The news knocked 14.1p off Marks & Spencer leaving the shares trading at 314.9p, while Next slipped back by 3.2 per cent to 2575p. Home Retail led the fallers with losses of 8.65 per cent to 92.5p, while electrical products group Kesa Electricals followed with losses of 6pc to 81.7p and Dunelm, the specialist out-of-town homeware retailer fell 5.5 per cent to 429.4p.
Food retailers were also in focus after market research group Kantar Worldpanel said that the largest supermarket group in the UK, Tesco, had lost market share in the 12 weeks to November 27 following its £500million ‘Big Price Drop’ promotion in October. The shares fell 2 per cent to 398.75p on the news. Wal-Mart owned Asda was the top performer, followed by Wm Morrison, down 0.3p at 317.5p and Sainsbury, off 1.2 per cent at 294.9p.
Elsewhere, Meggitt led the blue chip fallers with a 4.5 per cent loss to 366.4p after analysts at Credit Suisse cut their rating on the stock to ‘underperform’ from ‘outperform’, citing concerns about the groups’ military end-markets. Still, Credit Suisse expects robust full year results for Meggitt, which designs and makes high tech systems for the aerospace and defence markets.
Shares in IAG, made up of the merger between British flag carrier BA and Spain’s Iberia, slipped back after the chief executive called the government’s consultation on air passenger duty ‘a sham and a waste of taxpayers’ money’.
‘We are left with a tax that has already cost 25,000 jobs (and) is doing increasing damage to the prospects for economic recovery,’ the CEOs of Easyjet, Ryanair and Virgin Atlantic said in a joint statement. IAG shares were down 2.3 per cent at 154.3p.
Among the Small Caps, shares in European Goldfields rose 18pc to 763p after the mining company confirmed it had received preliminary approaches concerning a possible deal, but no formal offer.
Reports claimed that Canada’s Eldorado Gold Corp. had approached the board about an outright takeover.
Investors Clinic: Michel Kappen on Whisky Investment
Amsterdam native Michel Kappen's love of fine whisky was ignited after a trip to the famous whiskey-producing nation of Scotland. Returning from his trip in 2002, he decided to start his own business in the import and export of single malt whisky: The Whisky Talker. The company has grown from a promoter of single malt in The Netherlands for Dutch importers, to the international brand it is today.
An ex-banker with an eye for investment, Kappen realized that there were big business opportunities to be had. Bigger demand, increasing prices and a stock shortage in luxury whisky all pointed to a growing industry.
Kappen founded the World Whisky Index (WWI), which was launched at the end of 2007 in a ceremony with former Dutch Chancellor of the Exchequer Gerrit Zalm. The WWI is an international, on-line whisky exchange for trading rare bottles of whisky.
Duncan Taylor Scotch Whisky Limited wins BiG Award 2011 with Black Bull 40 Year Old Deluxe Blended Scotch Whisky
Black Bull 40 year old, the flagship of Duncan Taylor’s award winning range of deluxe blends has seen off competition from some of the world’s most respected whiskies to be named as the overall winner at this year’s Best in Glass awards.
Held annually in London, the Best in Glass awards consist of a blind tasting of short listed whiskies by leading industry figures from the wine and spirits sector. A spokesman for the judges commented:
“The panel were wowed by the balance of this superbly put together whisky, which demonstrated incredible fruit, vanilla and complex, aged oak notes, with a rich and highly moreish character.”
Scott Watson, CEO of Duncan Taylor Scotch Whisky Limited, commented:
“It’s tremendous to see Black Bull 40 year old recognised with a prestigious Best In Glass award. To come out top in a blind tasting from such an esteemed panel of Independent judges is a great honour and a fantastic testament to Black Bull’s boldly Independent character.
A small batch release, the indulgent, sublimely balanced profile of Black Bull 40 year old is delivered by a 90% malt to 10% grain marriage of some of the rarest vintage whiskies in the world today.
Black Bull has always been coveted by the world’s whisky connoisseurs and we are very proud to see our key brand receiving global recognition as one of the very best in its field.”
In addition to the Best in Glass Award, Black Bull has received 5 key wine and spirits gold medals in 2011 so far. These include accolades from the World Whisky Awards, the International Wine and Spirits Competition, International Spirits Challenge and the Scottish Field Whisky Challenge.
Now in its fourth year, the Best in Glass awards subjects a shortlist of whiskies to 3 rounds of blind tasting by a panel of experienced judges.
Meet Scotch Whisky Expert & Johnnie Walker Global Brand Ambassador – Tom Jones
Meeting Tom Jones was a pleasure and within a few minutes of chatting about his world as Johnnie Walker Brand Ambassador it was clear to see that he is a man that truly enjoys his job. He regaled me on the brands origins and how much he enjoined his trip over here, stating that the event itself was well attended and well organized. The cool and breezy lagoon side venue was much to his liking as Nigeria weather and Scottish weather are really not the same.
I went on to ask him more about the event sponsored by Johnnie Walker and he told me how they all had so much fun, he explained to the people present at the event how we should savor the flavor Scottish Whisky. “Instictually when we drink anything we tend to just swallow the liquid, but when we drink whisky, we drink it for the flavour. It takes over 12 years to make the Whisky so we are sort of asking you to give us 10 seconds of your time to enjoy it”. And he did have a point, so next time you are taking a drink, to take a second or two longer just to savoir the 12 years worth of flavor.
Tom Jones
When you think of good quality Scotch whisky, you think Johnnie Walker and when you think of a Scotch whisky expert you think Tom Jones.
This hugely knowledgeable and credible Scotch whisky expert travels the world in his role as the Johnnie Walker Global Ambassador providing intimate knowledge of Johnnie Walker to whisky connoisseurs and helping them discover more about the magic and mystery of the world’s number one selling blended Scotch whisky brand.
As Global Brand Ambassador, he is the face and voice of Johnnie Walker around the world. He participates in media interviews and events, hosts mentored tastings and master classes and inspires whisky lovers around the world about the amazing history and heritage of the Johnnie Walker brand.
Tom left every attendee spell bound at the event when he revealed the amazing 200 Year old history of the Johnnie Walker brand, founded by 14 year old John Walker to its period of growth driven by his grandson Alexander Walker.
Tom mentored the guests on how best to enjoy Johnnie Walker, their different blends and savours.
According to the Devlin Hainsworth (MD Guinness Nigeria /Diageo Brands Nigeria) “You know when you have made it in life…scotch is the drink category of choice and when you have really made it Johnnie Walker is the scotch whisky of choice”.
The guests truly had a great time and experience as Tom was as engaging as ever and hopes to be back in Nigeria soon to give more fascinating Johnnie Walker experiences
Scotch whisky raises £90,000 for Japanese relief effort
The 'Spirit of Unity' whisky, created by seven independent Scottish distilleries for the relief effort in Japan following its earthquake and tsunami, has raised £90,000 to date.
The money raised has so far helped set up a market in the village of Utatsu offering local people much needed supplies following the destruction of all the shops in the village and helped house more than 300 people in temporary accommodation.
It is the first time the distilleries; Arran, BenRiach, Bladnoch, GlenDronach, Mitchell's Glengyle, Kilchoman and Springbank have collaborated together.
Each donated a cask of single malt which were then blended to create only 2,000 bottles of the one-off whisky.
Recently, four of the distillers involved visited the Tohuku region, one of the worst affected areas in Japan following the earthquake and tsunami.
Euan Mitchell, managing director of Isle of Arran Distillers, who came up with the idea to produce the drink, said: "Many in our industry, like me, travel regularly to Japan and have made friends and contacts with Japanese whisky enthusiasts.
"It has been our pleasure to create this dram and raise money for people in Japan following the recent natural disaster.
"We are very pleased with the current progress that's taking place through Refugees International Japan and hope the auction of the last four signed boxed sets at the beginning of next year will raise even more money for this very worthy cause."
Four boxed sets of the of the Spirit of Unity, each containing a bottle signed by the distillery manager from the seven distilleries involved, will be auctioned early in 2012 to raise further funds.
In this week's paper I shared a few dynamic new spirits releases across categories, from creme de menthe to Scottish gin. This round, it’s Scotch sips for a winter’s night. While I continue to sip Mortlach 16 and one-of-a-kind bottles from the Scotch Malt Whisky Society I recently brought home from Scotland, wishing they were available in the States, here are four producers that are available and would be gladly received as holiday gifts by Scotch whisky lovers in your life.
For something unusual:
BOWMORE – Smoky Sophistication
Smoky, like a fine cigar, with muted, sophisticated tones… that’s Bowmore’s 15-year “Darkest” Scotch.
For Islay Scotch-fanatics (Islay: the island on which generally peaty/smoky Scotches thrive), this one is an understated beauty. Where Laphroaig‘s standard 10-year Scotch hits hard and heavy on the smoke (Ardbeg’s Supernova and Alligator take it even further – like sucking on an ashtray… in a good way), Bowmore 15 takes a more seductive route. Tantalizing on the nose with chocolate, pepper and wood, the taste is rich in cedar wood, sea brine, sherry, toffee, and, yes, peat. This gorgeous Islay Scotch is aged in American bourbon and Oloroso sherry casks, without being overwhelmed by either sherry sweetness or peaty smoke.
It’s among my top peat-driven Scotches of all time, a lesson in balance, offering all the smoke one could desire, but not merely that. Bowmore is the oldest distillery in Islay, around since 1779. In keeping with its rich history, it’s one of Islay’s gems – at a reasonable price. $69.99
BALBLAIR 2000 – Young and Bright
Young and bright aren’t words one thinks of in relation to Scotch. Way up north in the Highlands, Balblair crafts stand-up Scotches with just such a profile.
Though I like the green apple, woody spice of their 1989 single malt, I’m more taken with the younger 2000. Golden, and balanced, it unfolds with pear and green apple notes, making way for honey, coconut, and a spice zing that lingers warm and soft on the palate. It tastes young, yes, but this makes it no less complex than an older, mustier Scotch. In fact, in my latest travels through Scotland, Balblair 2000 stood out not just because of it’s modern packaging, but because it is fresh, different than many of the other whiskies I was sipping (and well-priced for a single malt). Though not easy to find in the States, SF’s own Whisky Shop has it at $62.50 a bottle. $62.50
Elegantly approachable:
THE MACALLAN – Romance & Range
Returning last month from Speyside up in Northern Scotland, I stayed on the enchanting Macallan estate. I’ll never forget the austere peace of the 370-acre land: the river Spey, lush green hillsides contrasting with vivid colors of fall, moody storms passing swiftly through.
The Macallan whiskies are a lesson in elegance, even if the popularity (and thus scarcity) of higher-aged product drives up prices. Harmony of spice and brightness is obtained by maturing their Scotches in both sherry and bourbon casks.
Besides their bracing 10 year cask strength Scotch, which is sadly not available in the States, my favorites are on the pricier end: 21 year Fine Oak ($180-250) is heady with jasmine and tropical fruits, while nutty, orange blossom notes of the 3o year Sherry ($900-$1000) compliment its earthiness. Both are gorgeous. On the affordable end, the 15 year ($80) is honey-rich, with cinnamon and floral notes melding into orange and chocolate. The classic Sherry Oak 12 year ($49.99) is a great value, evoking orange marmalade, vanilla and toffee. $49.99-$1000
THE GLENROTHES – Smooth Balance
If you can find Glenrothes Vintage 1994 ($79), snatch it up, for it is the last of the vintage. Making way for Vintage 1995 ($82) just released this month, the Speyside whisky producer makes some of the more elegant Scotches from the region.
Like The Macallan, they mature their whiskies in both sherry and bourbon casks. 1995 evokes pepper, cedar, creamy butterscotch, and when a couple drops of water are added, a surprising whisper of chocolate. 1994 gives off a nose of apple and even pencil shavings, while tasting of woody vanilla. On the cheaper end ($45), you won’t go wrong with Glenrothes classic Select Reserve ($45), bright with orange zest, malt, salt, and coconut. If you want to go all out, hunt for the rare (only 120 bottles in US, $375) 1996 Single Cask Editor’s Edition. The nose evokes an earthy, aged rum and demerara sugar, while the taste is crisp spice, maple syrup richness, and Oaxacan chocolate. A truly unique Scotch.
I recently spent time with Glenrothes director Ronnie Cox, his sense of humor and good taste evident. Glenrothes is one of the great blended whiskys, and as he quipped: “Single malts for thinkers, blended whisky for drinkers.” I’d say Glenrothes is for both. $45-$375
Diageo chief executive Paul Walsh, who is stepping down as SWA chairman after four years in the role, announced the industry export figures for the first three quarters of 2011, which saw Scotch earning £125 every second for the UK balance of payments.
The value of exports over the nine month period totalled nearly £3 billion – an increase of 23% on the same period last year.
Walsh said he was delighted to be handing the reins to Curle, who is chief executive of The Edrington Group, at a time when the industry is particularly strong.
Walsh said: “It has been a great pleasure and a privilege to chair the SWA over the past four years.
“As the latest export figures show, the industry is enjoying a tremendous period of growth around the world, making it one of the most important manufactured exports the UK produces.
“That growth is also helping drive investment by the industry in Scotland and so benefitting both the UK and Scottish economies.”
Curle, who will lead the SWA into its centenary year in 2012, said: “I am delighted to be taking over as chairman of the SWA at a time when the Scotch whisky industry is in such confident mood.
“Scotch whisky is an iconic product and it will continue to be a prime asset and export for Scotland and the UK.
“I’ll work to protect the integrity of Scotch whisky across the globe and to advance its export success.
“With the support of governments at home and abroad to achieve fairer taxation and reduction of trade barriers, the industry can reach even higher levels. The European Union is vital to this work.”
Curle said that future priorities for the SWA include completion of the negotiations between the European Union and India on a Free Trade Agreement which would reduce the onerous 150% import tariff.
In the UK, a change in the current duty regime which sees Scotch whisky being taxed more heavily than other drinks is also long overdue, according to Curle, who added that discrimination in the home market undermines the industry’s efforts overseas.
The US was Scotch whisky’s largest export market by value between January and September this year, bringing in £430.7 million. However, France was the largest market by volume, shipping in 39,409,542 litres of pure alcohol.
Meanwhile Pierre Pringuet, global chief executive of Pernod Ricard, will become vice chairman of the SWA.
First Minister Alex Salmond has toasted a Beijing business which has unveiled ambitious plans to create the country's largest Scotch whisky sales network - 300 stores in three years.
These retail outlets alone are buying over £20 million of whisky annually from Scotland.
During his visit to the Xiamen Spirit Empire store - accompanied by David Kilshaw of Scotland Food and Drink - the First Minister met Spirit Empire Chairman Ding Wei and Stephen Notman, recently recruited by Spirit Empire as a 'whisky ambassador' to work in Scotland representing Chinese sellers.
This development comes just a year after the Chinese Government announced it was giving new legal protection to Scotch Whisky with Geographical Indication of Origin (GI) status. The designation means that any product labelled as 'Scotch Whisky' in China must come from Scotland, ensuring Chinese consumers can be confident of enjoying a premium product.
China is a key emerging market for Scotch whisky with exports to China worth £57 million in the 12 months to June 2011.
Spirit Empire's immediate plans are to open a store in Shanghai and, with the support of the Scottish Development International, secure an office base in Scotland.The company has already established co-operation relationships with well-known Scottish distilleries in the north east and across Scotland like Glenglassaugh, Benromach, Signatory, Bruichladdich, BenRiach and independent bottlers such as Gordon & Macphail and Wilson & Morgan.
Within the next three years the company has a plan to create China's largest Scotch whisky sales network.
The FM said:
"Over the next week I'll be working with our partners here in China to promote Scottish industry and further the trade links that exemplify the already close relationship between our two countries. I am very pleased to visit the Spirit Empire and hear of their ambitious plans to create China's largest Scotch whisky sales network by selling what is our nation's most iconic product in 300 luxury shops across China. I am delighted that one of those already represented is from my own backyard - the Glenglassaugh distillery in Aberdeenshire.
"So great are Spirit Empire's plans here in China that they have recruited Stephen Notman as their whisky ambassador in Scotland. He will be reaching out to Scottish distilleries at home so that they are aware of the demand here in China and geared up to meet it. The company incorporated in China just this year and has already bought £4 million worth of single malt to sell to the Chinese market. The timing of this new venture is ideal - with the granting of Geographical Indication status a year ago helping ensure that increasing exports of quality Scotch whisky can be enjoyed by Chinese consumers. I wish Spirit Empire good fortune with their impressive growth plans and look forward to welcoming them to Scotland.
"Scottish Development International chief executive Anne MacColl added:
"The decision by a global company such as Xiamen Spirit Empire to further its trade with Scotland is testament to the reputation our country continues to have as the ideal place to do business. This is a huge win for Scotland - it's not only an invaluable exporting opportunity for Scottish whisky companies but it represents another major inward investment success. We look forward to working with Xiamen Spirit Empire to support the company in establishing an office base in Scotland."
Six generations of whisky – family business publishes book
What would be a better way to detail six generations of a family working for a distillery than by writing a book? That’s the approach that Scottish family business Glenfarclas has taken to celebrate its 175th anniversary.
The Ballindalloch-based distiller, famous for its single malt whisky, has published Glenfarclas – An Independent Distillery, a biography of the company written by whisky author Ian Buxton.
The book highlights the family history and the journey of the business from 1865 when John Grant first acquired the distillery – the business has since been owned and managed by the Grant family.
Fifth-generation John Grant is chairman of the business, while his son George is the brand ambassador. The company was named the Distiller of the Year in 2006 by Whisky Magazine.
Whisky exports soar as new "middle classes" enjoy a drink
London - Exports of Scotch whisky have rocketed this year as the 'wee dram' (small measure) is becoming the 'aspirational drink' of the fast-growing middle classes in the emerging economies of countries like China, India and Brazil, figures showed Friday.
In the first nine months of 2011, exports grew by 23 per cent, reaching a value of 3 billion pounds (4.7 billion dollars), or 125 pounds every second, the Scotch Whisky Association (SWA) said.
Exports to Brazil were up by nearly 50 per cent, reaching almost 10 million litres of pure alcohol during the period, it said.
Whisky was emerging as the 'aspirational drink of the increasingly large middle classes' in Brazil, India, China and other so-called BRIC (Brazil, Russia, India and China) countries, SWA chairman Campbell Evans said.
'India is crying out to have Scotch whisky,' he told the BBC.
Singapore was in the top four by volume and value, while exports to Taiwan rose by 20 per cent. However, there was 'still a long way to go' for whisky to make a breakthrough in China, said Evans.
'It is the breadth of the growth which is interesting,' he said.
The value of exports to the USA remained the highest of any country in the first nine months of 2011, reaching 430 million pounds.
However, the SWA stressed that much of the growth in exports to the emerging economies had been due to the reduction of trade barriers.
The next major goal was to achieve a breakthrough in European Union (EU) trade talks with India, the world's biggest whisky market, which has 150-per-cent tariffs on imported whisky.
'Our whisky sector is an international success story with more and more discerning drinkers across the globe enjoying a dram and a little bit of Scotland,' the regional minister of rural affairs, Richard Lochhead, said.
Scotch whisky exports to Asia rising so fast that supplies may run short
The scotch whisky industry is on track to break another export record, with executives warning that the surge in sales could lead to supply shortages.
The latest quarterly figures from the Scotch Whisky Association show that in the last nine months its sales overseas climbed by 23% compared with last year. That is before Christmas and New Year sales are taken into account, putting the industry on course to shatter last year's £3.4bn export record.
SWA executives said this surge in popularity, built on the growth of an affluent, image-conscious middle class in emerging markets in South America and Asia, could mean that some distilleries and producers might temporarily run short of supplies, as whisky production has a "lag time" of 10 to years or more. The association calculated that this rate of sales meant the whisky industry was earning £125 every second for Britain's balance of payments, making it the "stellar" export performer and the most successful of all "fast moving" products made in the UK.
Ian Curle, the SWA's newly appointed chairman, and chief executive of the Edrington group, producers of The Famous Grouse, said much of scotch whisky's recent success overseas had been driven by the growth in consumers who see the drink as a prestigious symbol of their wealth and status, in preference to indigenous spirits. The final overseas sales value of whisky, which helps support 10,300 direct jobs and 35,000 suppliers' jobs, could be as much as £10bn. The best-selling brand is Johnnie Walker, made by Diageo, with 20% of the market.
However, the SWA warned that whisky's success was threatened by the Scottish government's proposals to introduce a minimum price for alcohol next year, which could be set at 50p a unit, leading the SWA to consider supporting court action to prevent it becoming law. Curle said minimum pricing in Scotland would make it far harder for the industry to argue against high tariffs and price controls in its overseas markets.
Curle said the association's export success gave him "great joy" but said it had been driven largely by challenging and dismantling tariffs in its fastest-growing markets, such as India and Brazil, and by vigorously promoting free trade.
He claimed there were several countries, including France and South Korea, where parliamentarians were proposing price controls on alcohol, often to protect their domestic producers, while others, such as Mexico, retained hefty import tariffs. He said: "Many of these countries have large domestic industries which are under threat by this premium category and they don't all play fair. If they're given an opportunity to introduce a new level of tax and point at something happening in our own backyard, we wouldn't put it past them to use those mechanisms."
Gavin Hewitt, the SWA's chief executive, said the association had not ruled out taking part or supporting a legal challenge to the measure. Experts believe the Scottish government will be open to challenge on several fronts – for acting outside its strictly limited powers on taxation, but also over European and global competition laws. Curle said there was a "big question mark" over Holyrood's legal competence on drinks pricing.
That would leave Westminster facing a significant predicament, since it would be the UK government, as the EU member state, that would face prosecution in Strasbourg rather than Alex Salmond's administration.
UK ministers would be presented with that challenge as soon as Holyrood passed a minimum pricing law – a move now seen as inevitable after the Scottish National party won a majority at Holyrood in May – because ministers in London would have to give the act a legal bill of health before it became law.
The SWA is pressing the UK government to completely revise its alcohol tax regime across all parts of the UK, with excise duties based on a drink's alcohol content. That would increase revenues but not fall foul of competition law, the association says.
Whisky brand Old Pulteney has extended its sponsorship of US Sailing for a further one-year period having initially agreed a deal in April 2011.
Old Pulteney's extended commitment to the national governing body sees the brand continue to provide financial support for a number of US Sailing events, including select US Sailing Adult National Championships and Speaker Series events where the Old Pulteney brand will be present on-shore.
Old Pulteney whisky gets on board with US Sailing
“We are excited Old Pulteney has agreed to extend their partnership with US Sailing and build on what we have developed in 2011,” said Jack Gierhart, executive director of US Sailing. “They are a very popular supporter amongst sailors and contribute a lot to enhancing our events.”
Pat Graney, International Beverage USA president, added, "US Sailing has truly complemented the Old Pulteney brand over the past year. We are thrilled to continue partnering with them, sharing our Scotch and offering our support to the sailing community throughout 2012."
GlenDronach releases latest batch of single cask bottlings
GlenDronach releases latest batch of single cask bottlings
THE BenRiach Distillery Company Ltd. has today (December 1) released the latest batch of single cask bottlings from its GlenDronach Distillery.
This is the fifth batch of GlenDronach single casks to be released by the award-winning Aberdeenshire distillery.
The five casks were bottled over the last few weeks and are available as of today.
The batch comprises five outstanding casks from 1972 to 1993. Three have been matured in Oloroso sherry butts, one in an Oloroso sherry puncheon and the fifth in a Pedro Ximinez sherry puncheon.
All five casks have been hand-selected by The BenRiach Distillery Company’s Managing Director Billy Walker, and they all share GlenDronach’s typically luxurious, richly-sherried characteristics, plus huge layers of fruit ranging from stewed pears to prunes, cherry, plums, apples…and even rhubarb crumble!
The cask details are as follows:
1972 cask # 716 / 39 years old / Oloroso Sherry Butt / 421 bottles
1978 cask # 1067 / 32 years old / Oloroso Sherry Puncheon / 417 bottles
1989 cask # 3314 / 21 years old / Pedro Ximinez Sherry Puncheon / 489 bottles
1991 cask # 2406 / 19 years old / Oloroso Sherry Butt / 530 bottles
1993 cask # 1 / 18 years old / Oloroso Sherry Butt / 507 bottles
All five whiskies were reviewed by whisky writer Jim Murray in the recently-published 2012 version of ‘Jim Murray’s Whisky Bible’, and three of them scored particularly well, with a stunning 95 points or more, as follows:
Additionally, in his annual ‘Review of the Year’, Jim Murray singles out GlenDronach as the distillery with the most consistently impressive output throughout 2011 – to quote Jim: “... if there was a Whisky Bible Scotch Malt Whisky Distillery of the year, GlenDronach would be it.”
Keep an eye on our website and Facebook page over the coming weeks for more information on these new releases, tasting notes and exclusive product photography. If you would like to receive more information regarding Batch 5 releases, please contact us on info@glendronachdistillery.co.uk
Article Courtesy of Press Release
Press Release
November 2011 Scotch Whisky News
30 Nov
2011
Ryder Cup in 2014 sponsorship with Diageo whisky firm
The deal will see Diageo promote the event in conjunction with its brands, such as Johnnie Walker Scotch whisky.
It also hoped that the biennial golf contest between Europe and the US will boost Scottish tourism.
Alex Salmond, Scotland's First Minister, said the country's economy would benefit by up to £100m.
"Plans for the tournament are progressing well, but the support from sponsors will ensure that the event is able to maximise the benefits to Scotland, be that through increasing visitor numbers or ensuring the tournament is the most spectacular Ryder Cup ever," said Mr Salmond.
When Wales staged the event at Celtic Manor at Newport, in 2010, it is estimated that the money made from golfing tourists was up by 21% to nearly £42m for the year.
Well-known Diageo brands as well as Johnnie Walker, include Crown Royal, J & B, Windsor, Buchanan's and Bushmills whiskies, Smirnoff, Cîroc and Ketel One vodkas, Baileys, Captain Morgan, Jose Cuervo, Tanqueray and Guinness.
The Edinburgh-based firm also owns The Gleneagles Hotel, the host venue for the 40th staging of the event.
As part of its role it will work with Clubgolf - the Scottish junior golf development agency - at a corporate level to help promote participation in golf across Scotland.
A number of initiatives planned for the build up to 2014, the year when Scotland will also host the Commonwealth Games.
The Scottish government recently announced a £2m investment in the Clubgolf programme to build on the legacy opportunity The Ryder Cup offers.
Made with Scotch whisky aged for 55 years, the liqueur is designed to appeal to single malt drinkers and leans heavily on its whisky flavours rather than trying to mask the taste with sweetness.
The Speyside whisky was aged in Sherry casks and was then bottled non-chill-filtered before the addition of natural sugar and spices.
A Master of Malt statement said: “We made this with one goal: to create a stunning whisky liqueur for single malt whisky drinkers, and we did it by basing our recipe on a staggeringly good 55 year old sherry-matured whisky liqueur from one of Scotland’s most famous
As a poignant tribute to Sir Alexander Walker, grandson to founder John Walker, the blend has been sourced from single malt and grain whiskies matured for a minimum of 18 years to achieve an exceptional quality and flavour of Scotch whisky.
In recognition of Delhi Duty Free’s growing stature as a premium retail destination, DIAGEO announced the exclusive launch of their new blend of Scotch Whisky, Johnnie Walker Platinum Label 18 YO at the Delhi Duty Free at T3, Indira Gandhi International Airport. Delhi Duty Free is the first retailer to launch this brand. As a poignant tribute to Sir Alexander Walker, grandson to founder John Walker, the blend has been sourced from single malt and grain whiskies matured for a minimum of 18 years to achieve an exceptional quality and flavour of Scotch whisky.
Said Steve O Connor, Chief Executive Officer, Delhi Duty Free Services “Delhi Duty Free is today viewed as a premium retail destination in India, catering to brand conscious customers both nationally and internationally. Delhi Duty Free takes pride in its comprehensive range of Scotch whiskies, besides having a dedicated specialty area with over 150 Single Malt whiskies available at Uisge Beatha (Water of Life), which is one of a kind in India and we are delighted DIAGEO chose to launch the first bottle in India with Delhi Duty Free Services”.Johnnie Walker Platinum Label 18 YO is perfectly aged, with all whiskies a minimum of 18 years old, and has a preciously crafted rich taste, blended together with a detailed precision. Inspired by the Walker Family’s tradition of private blends, which were used as celebratory whiskies for the company’s directors, Johnnie Walker Platinum Label 18 YO is a modern whisky for the contemporary, stylish consumer, to enjoy at their own exclusive celebrations. This whisky is exceptionally rich and sophisticated.
Ultra-premium Drambuie to be offered on BA flights
Ultra-premium whisky Drambuie 15 is to be offered onboard all British Airway’s routes from December as an inflight refreshment for first and business class passengers. It will also be sold in one litre bottles through onboard retail outlet, Highlife Shop and is expected to be listed in many of the world’s major airports by January 2012.
Designed to appeal to discerning malt whisky drinkers, Drambuie 15 is a connoisseur expression of Drambuie, drawn from the company’s selection of 15yo Speyside malts. Selected for their soft, complex fragrance and flavour, the rare Speyside malts complement the herbs and spicy aromas of Drambuie’s secret recipe. Drambuie Liqueur Co global travel-retail manager Will Birkin said: “With only a handful of the world’s finest spirits chosen to be sold by this prestigious airline this a real coup for the brand. It demonstrates the quality of the spirit and premium reputation of the Drambuie name. Drambuie 15 aims to appeal to existing Drambuie customers trading up and malt whisky experimenters, making it an ideal fit with BA’s discerning passengers.”
Meanwhile double award-winning limited edition The Jacobite Collection― the Spirit of 45 is also enjoying strong sales in travel-retail and duty-free. Launched at this year’s Tax Free World Association exhibition in Cannes, the collection retails for £3,500 ($5,443) and has sold more than 20 units in two months. The solid wood presentation box contains a hand-etched crystal replica of the Spottiswoode “Amen” glass and a hand-blown crystal decanter which holds the rare blend of 45yo whiskies.
Birkin commented: “The Jacobite Collection was very well received at the Tax Free World Association show in Cannes in September, especially in winning awards for Luxury Drinks Brand of the Year and Best Drinks launch. Demand for the product has since been incredibly strong.”
Johnnie Walker Gold Reserve Whisky campaign devised by Love
Manchester agency Love has taken the wraps off its latest work for drinks giant Diageo - a campaign to promote Johnnie Walker Gold Reserve whisky in Asia.
Love's brief was to "position the whisky brand as a drink of celebration and flamboyance". It produced a film and stills which are now being launched as the 'Spirit of Celebration' campaign, running across Asia in premium venues, bars, retail outlets and airports.
Mike Hughes, creative head at Love, said: "Johnnie Walker Gold Reserve, ‘The Spirit Of Celebration’, is a campaign that celebrates the uniquely flamboyant character of Gold Reserve, whilst at the same time championing the new spirit of optimism in China.
"Our creative approach was to reflect this character of celebration through dance in a fresh and contemporary way in keeping with the Johnnie Walker progressive DNA.”
Love commissioned Universal Everything and Realise to produce the moving image animation. It worked with regular collaborator Tom Van Schelven on the photography.
Master of Malt Announce St Isidore – a Blended Whisky Created by Bloggers
Master of Malt is proud to finally announce the release of the blended whisky, St Isidore, created entirely by whisky bloggers. To make this blend, the spirits retailer called upon the great and the good of the whisky industry including names such as Whisky Magazine, Edinburgh Whisky Blog, CaskStrength.net and Whisky Cast.
Master of Malt started by sending blending kits to 10 prominent whisky bloggers, and asked them to create the best blended whisky they could using the ingredients provided, whilst maximising its value for money. The bloggers’ recipes were made up and sold in sample sets, and Master of Malt asked the public to vote for which recipe should be made into the brand’s next whisky.
The votes were counted (using the AV system) and a rather smoky, Islay-inspired blend was chosen as the winner, before the bloggers agreed on a name for the blend, calling it St Isidore after the patron saint of the internet. For the final stage, Master of Malt called on graphic designers to submit label designs for the bottle, which summed up St Isidore, the blend, and the whisky blogging community, making them as creative as possible.
The winning designer, who was awarded a £250 spending spree at Master of Malt, was English artist Ben Sowter, who created a psychedelic, larger-than-life depiction of St Isidore enjoying his namesake blend. The label features numerous computer and internet in-jokes, for example a monitor lizard represents a computer’s monitor, and there is a bag of coins, representing a “cache”. In total, there are around 20 different hidden internet-related jokes and Easter Eggs!
You can buy a bottle of St Isidore from Master of Malt.
Tasting Notes for St Isidore:
Nose: Sweet creamy aromas that meld well with a cool, oily, almost coastal wood smoke. It instantly transports you to Islay, whilst offering just a hint of plum wine, wood shavings and lapsang souchong tea. Time in the glass brings out notes of guava, warm custard and rhubarb crumble.
Palate: Thick, warming and balanced as it hits the tongue, it offers notes of really good vanilla ice cream, black pepper, and rum spices, whilst retaining a solid backbone of sweet woodsmoke and freshly-sawn timber. Hold it on the tongue for just a touch of salty popcorn and crème caramel.
Finish: Beautifully warming and spiced. It fades away on freshly grated cinnamon and sugared peels. A faint flutter of pear juice on the very tail.
Overall: A perfect smoky blend. This is a very old-school whisky, combining the smoke of Islay, and the rich, honeyed tones of the Highlands. A superb winter fireside dram if ever there was one.
The hi-tech systems have been installed at a new custom-designed £10m cooperage near Alloa in Clackmannanshire.
Diageo said the systems at their Cambus plant had never been used in a cooperage and would improve the working lives of the coopers.
The project comes after Diageo cut 900 jobs at its Kilmarnock and Glasgow sites in 2009.
The losses were offset by the creation of about 400 posts at a packaging plant at Leven in Fife.
The 40 coopers at the new plant will craft a quarter of a million casks a year.
Each one weighs 85kg (188lb) and were traditionally lifted by hand into the kiln to be fired and sealed.
Callum Bruce, 51, has worked as a cooper for 35 years and said he was feeling the difference.
He said: "I'm not any youngster and the limbs are getting a bit sore now, and I think the machinery helps that aspect of things.
"It certainly helps when you're working away. With the machinery you have it's not as sore on the old bones."
The Diageo team worked closely with engineering firm CI Logistics to design conveyors for moving the casks around the cooperage, between the hand-craft elements of the process.
Similar systems are used in car factories around the world and the company said the result was the world's most "innovative cooperage".
Training ground
But Grain Distilling Director Richard Bedford said machinery would never replace men when it comes to coopering.
He said: "We're investing heavily in apprentices, we've had 16 apprentices here in the last five years, we've built an apprentice school into the cooperage here where we've currently got eight apprentices training at the moment.
"We are determined to keep the craft and skill of coopering alive, that's very important to us."
The casks built by the coopers will be filled with whisky and stored in the bonded warehouses that stand alongside the cooperage. It is the largest bond in Europe and already holds 3 million casks.
The new Cambus cooperage will be officially opened on Monday morning by the Earl of Wessex, an Honorary Member of the Incorporation of Coopers.
John Doe wins global PR account for Ballantine's whisky
Ballantine’s is part of the Chivas Brothers whisky portfolio owned by global wine and spirits giant, Pernod Ricard.
Following a pitch process reported in PRWeek, John Doe has been appointed to handle the global PR for the brand, working alongside a wider team of digital and advertising agencies, to create integrated campaigns, both globally and within the UK.
Former Adidas global PR manager and now John Doe director Rosie Holden will head up the account.
According to the International Wine & Spirit Research's Database 2011, Ballantine's is the top-selling whisky in Europe.
Commenting on the appointment, John Doe director Peter Chipchase said: ‘Ballantine’s is the number two Scotch whisky brand in the world and the number one in Europe, and the remit to act like a challenger brand offers an amazing opportunity to make innovative work in partnership with their in-house global PR team.’
Earlier this month, Ballantine’s announced the release of a new limited edition gift tin for its 12 Year Old expression range for the Christmas period. The special edition reflects the brand’s ‘Beyond’ global creative platform, which has been supported by a number of art events, advertising and mechandise.
Whisky, a form of alcohol distilled from cereals, is the most popular hard-alcoholic beverage in the world. The Scots and the Irish make it from barley whereas the Americans and the Canadians, make it from corn or rye. We, on the other hand, distil it from fermented molasses which, outside the subcontinent, would more likely be labelled rum. With its distinct flavours and aromas, whisky today has become one of the highest consumed spirits in the world.
What makes a good whisky and how does one recognise it?
A good whisky depends on whether you like it smooth or harsh. Some pointers to recognise a good whisky are a good body; pale yellow to dark tan colour, a well-rounded flavour and the aromas should give you a hint of rye, some oak wood and a bit of smokiness.
A good cocktail suggestion that one can conjure at home?
Whisky is not a neutral alcohol. Lime is always a good additive as it cuts down the harshness. Other than that, crushed mint leaves, ginger ale, cola and of course, water.
What should not be added in a whisky cocktail?
Sprite and orange juice are a strict no-no. Be very careful with juices and fruits. Single malts should either be had neat or on the rocks. Blended Scotch goes well with part-soda and part-water combos.
Leading Scotch whisky launches aspirational on-pack promotion
Pernod Ricard UK is supporting its luxury Scotch whisky brand, Chivas Regal, with a significant marketing campaign in the run up to the key Christmas trading period. The investment includes an extensive above-the-line campaign and an on-pack promotion to reinforce the brand platform – ‘Live with Chivalry’ – and drive consumer brand awareness.
The out-of-home advertising campaign sees the brand focussing on high-footfall London sites, such as Canary Wharf and The City, to reach the brand’s target audience of 25-34 year old males. The advertising campaign is being supported by digital activation and a print partnership using its ‘Live with Chivalry’ brand platform, which draws inspiration from the fundamental values of modern gentlemen.
In addition, Chivas Regal has created a bespoke creative for Bank Underground station to target city workers and communicate chivalry through business and finance to create a really impactful brand presence.
To complete the 360° ‘Live with Chivalry’ campaign, the Chivas 12 year-old bottle sports an on-pack promotion to win a ‘money can’t buy experience’. One winner, plus three friends, will win a training session with sporting legend, ex-England rugby star, Mike Catt. They will also be taken on a behind-the-scenes guided tour of Twickenham, enjoy a luxury post-training meal and the rare opportunity to try the most revered Chivas whiskies. There are also 50 limited-edition signed rugby shirts to be won. Consumers can also enter via Facebook – www.facebook.com/ChivasRegalUK.
Commenting on the activity, Vicky Wood, Marketing Controller for Pernod Ricard UK, says: “We want to talk directly to our key consumers ahead of Christmas, and we believe our targeted advertising supported by this exclusive promotion, is an exciting proposition for our target audience.”
The Black Grouse Blended Scotch Whisky, distributed by Maxxium UK, has announced a heavyweight media campaign for Christmas 2011 with a brand new advert coming to TV screens across the UK, reaching an estimated 37 million consumers.
The Famous Grouse Family TV adverts have become a keenly anticipated feature of the Christmas season. For the first time in 15 years, The Black Grouse brand will take the lead in the TV advertising for the portfolio, which now includes The Snow Grouse and The Naked Grouse alongside The Famous Grouse.
The new ad created by AMV BBDO, will air from the 5 to 25 December across the UK, with an up-weighted campaign in Scotland due to premiere on the 21 November culminating on Hogmanay with sponsorship of STV’s live coverage. The campaign is also timed to coincide with St Andrew’s Day celebrations and a national sampling campaign in partnership with The Herald.
The advert will unveil the new strapline; ‘A touch of brilliance’ and reveal more of the unique character of The Black Grouse. The witty creative shows The Black Grouse putting its own twist on the iconic Famous Grouse theme tune.
The Black Grouse is a blend of The Famous Grouse with its own touch of brilliance – select peated malts are added to create a distinctive smoky but smooth blend.
Black Bull Scotch Whisky Wins Fifth Gold Medal of the Year
Black Bull 40 Year Old, the luxury blend from Duncan Taylor Scotch Whisky Limited has been awarded a gold medal at the International Spirits Challenge 2011. This incredible achievement for the range follows a stream of 2011 successes, that have seen the brand take gold medals at the World Whisky Awards, International Wine & Spirits Competition and the Scottish Field Whisky Challenge.
Black Bull 40 year old is our exclusive small batch expression which best captures the boldly refined yet balanced character of Black Bull Whisky.
Black Bull 40 Year Old, the flagship of the Black Bull range is a luxury blend of the finest single malt and single grain whiskies available from Scotland’s premium distilleries. Black Bull 40 year old is 90% single malt and 10% single grain and is bottled at cask strength. The spirit is completely natural, without chill filtration or added colourant.
Judges tasting notes: “Good, balanced maturity. Exotic, with cinnamon spice and a long medium-dry finish.”
Established in 1995, the International Spirits Challenge (ISC) is the most authoritative, respected and influential spirits competition in the world, recognising and promoting outstanding quality spirits from across the globe.
Held annually in London, the ISC is founded on a rigorous and objective blind tasting process, by panels of selected master distillers, blenders, specialist writers and prominent industry figures – all acknowledged experts in their field.
This independent process serves to encourage the high caliber of spirits entered into the International Spirits Challenge competition each year. Receiving more than 1,000 entries from nearly 70 countries worldwide makes the ISC a truly global competition.
Supported by the world’s leading spirits producers, the ISC sets the international standard for quality and excellence. To pass the scrupulous assessment of the judging panel and win an ISC award is an impressive achievement for any spirit.
Duncan Taylor Scotch Whisky selects whiskies from distilleries throughout Scotland, bottling a range of luxury single malt and grain Scotch whiskies as well as its award winning range of blended whiskies from its base in Huntly, Aberdeenshire.
Aldi to sell 40 year old whisky with £250 discount
Discount retailer Aldi is to sell a limited edition 40 year old Speyside Single Malt Whisky in the run-up to Christmas for £49.99 instead of £300.
The German supermarket will sell 3,000 bottles of the Speyside Single Malt across its 450 stores in December. However, demand is expected to outstrip supply as only six or seven bottles will be sold in each store.
Aldi's Spirits Buyer said: "Whisky of this quality and age would usually sell for around £300 plus. Aldi is giving customers the chance to get hold of a very high quality luxury product for a very low price."
Presented in a stylish gift box, the whisky has been matured in European Oak Sherry casks, resulting in a very intense and rich flavour.
The product is predicted to sell out in hours when it hits Aldi’s shelves on 8 December.
Free Entry to Glengoyne Distillery to Celebrate St. Andrews Day
On the weekend of 26 and 27 of November Glengoyne will be offering free admission to “Scotland’s most beautiful distillery” to celebrate St. Andrews Day and the launch of Scotland’s Winter Festivals.
Open from 10.00am – 5pm (last tour 4pm) the picturesque distillery is offering free entry to the Glengoyne Tour (normal price £6.75) which lasts one hour and includes a dram of 10 Years Old Highland Single Malt as you watch the brand new visitor information film. The film will give a glimpse into life at the distillery before you are taken to meet the stars on a fun and informative tour of the working distillery, learning the methods of whisky making handed down over the generations.
Stuart Hendry, Brand and Development Manager for Glengoyne commented: “What better way is there to celebrate Scotland’s national day than with Scotland’s national drink. We are always looking for new ways to share distillery life and the passion we have for whisky and hope that by offering free entry for St. Andrew’s Day we will be able to meet a host of potential new Glengoyne fans.”
Glengoyne Distillery, which offers an unrivalled visitor experience, is situated just 30 minutes outside Glasgow, looking out over the breath-taking West Highland Way. The event is open to all ages.
For directions and further information visit www.glengoyne.com or call 01360 550 229
For more information on the range of events for Scotland’s Winter Festivals please visit www.scotland.org/winter
Glengoyne will also be at the Edenmill Farm Food Festival on 26 & 27 November offering tastings and Christmas gift ideas. For more information see www.edenmill.co.uk/food-festival
A TRIO of Swedish drinks industry workers are being put through their paces at Benromach distillery in Moray as part of a scheme to create whisky ambassadors in Scandinavia.
Bar manager Susan Stenström, whisky magazine editor Emma Andersson and restaurateur Helena Hugo will learn about milling, mashing and distilling from Gordon & MacPhail, the Scotch bottler that owns the site.
The Swedes will be christened as “honorary stillmen” at the end of their training.
Michael Urquhart, joint managing director of Gordon & MacPhail, said: “Sweden has a huge whisky following and is becoming an increasingly popular market for Benromach. We hope the ladies will share their experiences of their scholarship and our single malt whisky.”
Each of the Swedish women is already recognised as an expert in Scotland’s national drink.
Stenström and Hugo have both opened their own venues in Sweden to serve Scotch, while Andersson’s publication, Allt Om Whisky, is “one of the world’s best whisky magazines”.
Online retailer launches DIY whisky blending service
Master of Malt has launched a service that allows whisky lovers to blend their own whisky.
Consumers can use a set of sliders on one of the online retailer's web pages to adjust the quantities of 10 different whiskies to make their own blend.
The price of a full bottle, or a six-bottle case, of the finished blend varies according to the quantities of each constituent whisky used, with prices adjusted in real-time as visitors to the site adjust the sliders.
To help create the blend, Master of Malt is also selling a home blending kit containing samples of each of the 10 different blending whiskies - which include malt and grain base whiskies, single malts for the core of the blend, and some very old and rare spirits.
The kit – priced £49.95 – also contains measuring equipment, a conical flask and a tasting glass for creating the blend, before ordering a full bottle, which can be personalised with the creator's name.
Whisky casked in a Scottish distillery in 1971 will go on sale in a supermarket chain.
Aldi will retail 3,000 bottles of a 40-year-old single malt whisky across their 450 UK stores starting from December 8.
The limited edition Speyside Single Malt Whisky comes from an unnamed Scottish distillery.
They said they are the first supermarket to sell a 40-year-old single malt and, given its £49.99 price tag, they expect it to sell out within hours.
A spokesman for the supermarket said: "Whisky of this quality and age would usually sell for around £300 plus.
"Aldi is giving customers the chance to get hold of a very high quality luxury product for a very low price."
The taste is described as "intense and rich... with an aroma of dark chocolate and dried figs, the sweet taste gives off a marmalade zestiness, and the dry oak tannins fade into a lingering sweet and mellow finish."
A second bottle, a Glen Marnoch 24-year-old single malt whisky, is also available in the store from November 24.
Two World of Patria travel-retail premium whiskies win award and high praise from whisky guru Jim Murray
Wine, beer and spirit distributor World of Patria International (WOPI) has announced that a number of premium whiskies in its travel-retail portfolio have been awarded and highly praised by Jim Murray in the Whisky Bible 2012 Awards.
Duncan Taylor’s Peerless Glen Grant 1970 cask 3497 was selected best single malt Scotch 35-40 Years (single cask), rated against a record crop of almost 1,500 whiskies. The award-winning whisky is described as “an outstanding, world-class whisky of the rarest quality.”
The award for best blended Scotch 26-50 years went to The Last Drop for its 50yo Blended Whisky. Jim Murray had an exclusive preview of this latest whisky, which will be available in travel-retail from the distributor in 2012. WOPI currently offers The Last Drop blended whiskies including the 1960 Blended Scotch Whisky and 1950 Cognac to global travel-retail markets, and will be adding The Last Drop 50yo Blended Scotch whisky during 2012.
WOPI director Kevin Baker said: “The philosophy of WOPI is to develop a portfolio of premium and super-premium spirits that stand out from the rest; that offer the travel-retail sector truly niche, exciting brands that make a statement in what is a very competitive market place. So to have brands such as Wemyss, The Last Drop and Duncan Taylor so highly awarded and commended by Jim Murray in his 2012 Whisky Bible is a tremendous plus for us, clearly showing we are on the right track with our choice of brand partners.
“The award for the Last Drop 50yo has already caused quite a stir with one of our leading travel-retail customers and we are very much looking forward to working closely with the brand owner to create some spectacular activity for this new expression next year.”
Diageo is launching a new limited edition whisky SKU
Just in time for Christmas gifting occasions, Diageo is launching a new limited edition SKU – Johnnie Walker Double Black blended scotch whisky.
Johnnie Walker Black Label is the number one deluxe whisky in GB and with a smokier and more intense flavour than Black Label, Johnnie Walker Double Black offers consumers more of the Black Label they already love – but with an edgy, masculine twist.
The new liquid will be identifiable as part of the Johnnie Walker portfolio, but varies from Black Label in the way it is blended. Double Black contains a higher proportion of whiskies that have been matured in charred wood or have a naturally smoky flavour, so that the final combination delivers a smokier and more intense Black Label blend.
The latest addition to the Johnnie Walker portfolio will also be distinguishable from its contemporaries through its distinctive packaging. Its carton features a ‘charred wood’ effect background which alludes to the woody properties of the new blend. The bottle inside is tinted charcoal grey to preserve an air of intrigue about the liquid within, and maintains the new Black Label bottle shape.
Currently available in Sainsbury’s and RTM wholesale regional outlets, Johnnie Walker Double Black will be supported above the line as part of a £1m campaign for the whole Johnnie Walker family. Activity specific to Double Black will include in-store sampling, a limited edition pack sleeve and an on-pack sticker highlighting the gold medal win in the super premium whisky category at the ‘Spirits Business Masters 2010’.
Andrew Philbey, Head of Customer Activation for Reserve Brands at Diageo GB, comments: “Double Black is not just a darker version of Black Label – the name refers to the character of the new SKU rather than just its colour. Double Black has the same roots as Black Label but is a more mysterious, edgy and intriguing proposition.
“The liquid has already received critical acclaim from consumers and critics, winning the top award at the Spirits Business Masters 2010, and being awarded a gold medal award at the International Spirits Challenge 2011.
“With Christmas gifting occasions currently at the forefront of consumers’ minds, we anticipate that this new innovation, which builds upon the Black Label offer that they already love, will drive retail value and margin for retailers throughout its limited availability period.”
RAISE a glass to St Andrew’s on November 30 with a wee dram.
The spirit of legend, whisky is sometimes referred to as the ’water of life’, and must be matured for a minimum of three years.
Made from three simple ingredients – grain, water and yeast – the aromas and tastes are achieved by small variations in the distilling process; where the distillery draws its water, and the length of maturation in oak or sherry casks.
To nose and appreciate Scotch, it’s important to determine the style and characteristics of the type of whisky you ultimately want to drink – and a dash of water will increase the aromas, mellow the depth of flavour and champion your drinking pleasure.
Blended whiskies are a mixture of single malt and single grain whiskies which create an easy-drinking, elegant style.
More than 90% of all Scotch whisky is a blend, and master blenders have perfected the art of creating a sweetness in their whisky by nosing out the right cask, and these are the easiest to sip.
A Scottish favourite, Whyte & Mackay has linked up with Waitrose to produce its entry level Whyte & Mackay Blended Scotch Malt Whisky (£18.19, 70cl, Waitrose), a Decanter World Wine Awards winner two years ago.
For purists and collectors, a single malt (produced from one distillery) is the only bottle to have in your drinks cabinet and the most prized labels are from distilleries in Speyside.
The most collected of all malts, The Macallan is famed for “first class, top dressing malt”, and set a new trend when it started releasing vintage bottlings in the 1980s. While you may not be in the market for a rare vintage, The Macallan Fine Oak 10 Year Old (£32, 70cl, Tesco) has its trademark sherry influence, a Christmas fruit-cake character and malty finish.
From Dufftown to Delhi (India is the largest consumer of whisky in the world), Glenfiddich produces the most popular single malt across five continents. For a taste of success, try Glenfiddich Rich Oak (£34.19, 70cl, http://shop.glenfiddich.com/shop), a 14 year old single malt matured in untouched American and European oak casks. Soft and rich with candied fruit and spice, vanilla bean, and a pleasant oaky sweetness on the finish.
The Glenlivet has a smart gift pack with The Glenlivet 15 Year Old (£35.29, 70cl, Morrisons). Smooth and delicate with toffee and caramel flavours, and a chocolatey, rich sweetness on the finish.
Venturing further north into the Highlands, the heather and the weather influence Scotland’s rich flavour map. Try Glenmorangie’s limited edition Glenmorangie Original and the ’First Footing’ Scottish Coal luxury gift box (£31.49, 70cl, Selfridges nationwide). Its best-selling 10 year old single malt is delicate with honey and sultana flavours, and a sprinkling of toasted almonds. It comes with a symbolic piece of coal to bring good health, wealth and good fortune on Hogmanay (New Year’s Eve in Scotland).
That is if one took too much of the stuff without taking good amounts of water to tame the different whisky brands that formed part of this year's Whisky Live Festival.
Valpré spring water, winner of the prestigious international Monde Selection Gold Quality Award, was the preferred spring water at this year's FNB Whisky Live Festival for the third consecutive year.
Valpré spring water had a stand at the festival to educate new whisky drinkers, and polish the knowledge of more established whisky consumers through the exciting Valpré Whisky Sommelier's course conducted by Paula Howsey, a whisky sommelier from the Cape Town Whisky Academy.
Paula hosted these informative mixing sessions at both the Cape Town and Johannesburg festivals, and focussed on how to blend the right amount of the spring water to your preferred whisky.
"While wine 'breathes' when it's exposed to air, whisky 'awakens' and comes alive when mixed with spring water," said Paula, describing how a drop of Valpré, releases the fiery mystique of a great whisky.
Valpré's Sommelier's course shared the secrets of getting up close and personal with your dram; how to gently breathe in the whisky's hidden scents, sip it to let it slowly coat and caress your taste buds to reveal the whisky's spirit and gently swallow the spirit with a sigh of satisfaction.
Senior brand manager at Valpré, Linda Appie, described the partnership between Valpré spring water and whisky as a natural fit.
"What many consumers don't know is that water is a key ingredient in all phases of the production and distilling of whisky," she said.
"It makes sense then to mix your favourite whisky with spring water. Valpré has established a relationship with the Whisky Academy that will extend beyond this festival."
Taipei, Nov. 17 (CNA) A Taiwan-distilled whisky has won top recognition from world-renowned whisky connoisseur Jim Murray and has been included in the latest edition of his malt whisky guide, the Whisky Bible, the distillery said Thursday. According to King Car Group, which produces the whisky, its Kavalan Soloist Fino Single Cask scored 97 out of a possible 100 and has been awarded the title of New World Whisky of the Year. The Whisky Bible, which Murray began publishing in 2003, evaluates blends based on four criteria -- nose, taste, finish and balance -- each with a highest mark of 25, and also contains tasting notes. Murray, an English writer and journalist, describes the Kavalan as "a perfect fino sherry" and that "the dry, slightly salty grape offers both a sweet juiciness and a weightier dry pulpiness." The distillery attributed the honor to its master blender, Chang Yu-lan, and the high quality water from Taiwan's central mountain range and Syueshan Mountain that is used to produce the three-year-old whisky. Since being first marketed in December 2008, Kavalan has won many honors, including a gold medal in the International Wine and Spirit Competition this year and a silver medal in the San Francisco World Spirits Competition from 2009-2011. Last January, whisky from the same Taiwanese distillery beat some of the most historic blends in a blind tasting in the United Kingdom organized by The Times newspaper. (Yang Shu-min and Jamie Wang)
Photographer Creates Limited Edition Packaging For Whisky Brand Using X-Ray Machine
The award-winning British photographer and artist Nick Veasey has used an x-ray machine to create a series of images for limited edition packaging of The Macallan whisky. The Sherry Oak 12 years old line will feature the six x-ray photographs, which represent The Macallan’s Six Pillars, the distinctive features of the product: a house (Easter Elchies House, the spiritual home of The Macallan), a still (curiously small stills give The Macallan its rich character), scissors (the finest cut of spirit – only 16% of the distillation is filled into cask), a cask (exceptional oak casks are used to mature the whisky), a feather (natural colour, as no artificial colourings are used in any of their whiskies), and a liquid drop (the peerless spirit that is The Macallan). Nick Veasey explains his style of photography:
"We live in a world obsessed with image. What we look like, what our clothes look like, houses, cars… I like to counter this obsession with superficial appearance by using X-rays to strip back the layers and show what it is like under the surface. Often the integral beauty adds intrigue to the familiar."
Like a little water with that whisky? Many people, including golden-nosed experts, do. A splash can lift the aroma, breaking up what your chemistry teacher called ester chains and freeing up volatile compounds. But you paid how much for that single malt? Why sully it with chlorinated tap water?
Enter the Mavea. Filter jugs have been around for 40 years, pioneered by the Brita company of Germany. In 2000, Brita sold the brand in North and South America to Clorox. Now the same German firm is launching a fresh competitive assault on the market here with a new-generation pitcher. More stylish than Brita jugs, it reduces all the bad stuff, including chlorine and heavy metals, just like other pitchers.
That makes the water not only cleaner but taste softer, like the Scottish water used to make great whisky. And it features a proprietary filter with a micro screen to reduce black-particle release, an unsightly disadvantage with other filters. Your dram will look as pure as it tastes. Mavea Elemaris pitchers are available in black, white and red and in two sizes, five-glass and nine-glass, $34.99 and $39.99. Sold at Pepper Mill in Toronto and other kitchenware stores across the country.
The SWA said last week that such a product is illegal under European law, but Arkay has dismissed the body’s stance as “inaccurate and unjust”.
Zeshan Ahmed, vice president of sales at Arkay, told the drinks business: “We are aware that the Scotch Whisky Association has made a number of media statements in relation to Arkay which we believe are factually inaccurate and unfounded.
“We are disappointed that Arkay has encountered such inaccurate and unjustified criticism.”
European law dictates that the name “whisky” cannot be “used to describe or present in any way whatsoever” any drink other than whisky.
Glen Barclay, director of legal affairs at the SWA, said of the “alcohol-free whisky” moniker: “Such promotion is taking advantage of the high quality reputation of the product that is whisky, which is a distilled spirit produced from natural ingredients, when it is in fact just a soft drink with artificial flavourings.
“Not only will consumers be confused, but such a product unfairly trades on the reputation of genuine whisky.”
However, Ahmed insists that while the brand may indeed be called “alcohol-free whisky” in the US, where such a description is legal, Arkay recognises the need to change the name for the UK and European markets.
He told db: “To be clear the product description ‘Alcohol Free Whisky Flavoured Drink’ relates only to our Arkay product being sold in the US and having consulted extensively with our American attorneys and the FDA this product description is fully compliant with the relevant American regulations.
“We understand the restrictions regarding the use of the word ‘whisky’ in respect of sales denominations within the European Union, under EC Regulations, and as such our UK and European labelling and product description in respect of Arkay will be reflective of this.
“For the avoidance of doubt the Arkay product is yet to be launched in the UK and Europe.
“We are fully aware of the global remit of the Scotch Whisky Association to protect the Scotch whisky industry.
“At no point in time has Arkay Beverages used the sales denomination ‘Scotch whisky’ in relation to Arkay. It is clearly marked and designed as a non-alcoholic flavoured drink which has a ‘similar taste to whisky’ and will be marketed as such.
“To reiterate, to pretend it is whisky or contains whisky would be completely contrary to the marketing of Arkay.”
The SWA told the drinks business that it stands by its original statement and will “monitor and investigate the sale and promotion of the product with a view to taking appropriate action”.
Macallan single malt whisky uses 3D for point of sale promotion
The Macallan single malt whisky can now be seen in a 3D holographic point of sale campaign promoting its travel retail range The Macallan 1824 Collection.
The promotion was commissioned by brand owners The Edrington Group for use by Maxxium Travel Retail, a marketing and distribution company.
The campaign features holographic 3D animations at point of sale locations in Amsterdam Schiphol Airport and The Macallan distillery in Speyside, Scotland.
The in-store promotion was produced by 3D company Inition and features The Macallan 1824 Limited Release decanter with 3D animations appearing in and around the bottle.
The creative tells the story of the whisky from its heritage in the Scottish Highlands to the different stages of the distillation process.
Inition’s 3D artists worked with existing assets to create the CGI content from three different perspectives to allow the footage to be viewed from all angles.
A MAJOR independent Perthshire distillery has been taken over by a French company.
Tullibardine Limited, owner-operator of the Tullibardine Highland Single Malt Scotch Whisky distillery based in Blackford, has been sold to the Picard family based at the Château de Chassagne-Montrachet, Burgundy, France.
The deal was concluded with the agreement of shareholders late last week.
The Picard group enjoyed a 100 million Euro turnover in 2008, and employs 400 people, with a presence in 55 countries worldwide.
The sale of the business to the French group is said to further strengthen its interest in whisky following the purchase of the Highland Queen brand from the Glenmorangie company in 2009.
Chairman Michel Picard said: “The purchase of Tullibardine Distillery provides synergies and a platform for growth for our Scotch whisky business. Tullibardine is a wonderful single malt Scotch whisky and we look forward to working with the team at the distillery to increase the profile, awareness and sales of the brand over the coming years.”
Alan Williamson, chairman of Tullibardine, said: “The shareholders of Tullibardine are delighted to conclude a sale of the business to the Picard family. The business will undoubtedly benefit from the skills, expertise and distribution which the group can create for the Tullibardine brand and we wish them every success over the years to come.
“We have been custodians of the Tullibardine brand for the last eight years and the time is now right for us to hand it over and for Picard to take it to the next level. We wish them every success.”
Until the deal, the distillery was one of Scotland’s last remaining independent whisky distillers.
The site at Blackford, opened in 1949, was designed by Delme Evans who worked at various other distilleries around Scotland. The distillery was mothballed in 1995 after twice changing hands but revived in 2003 by Tullibardine Ltd.
The takeover comes at a time when there is renewed and growing interest in whisky on international markets, with major expansion on course in Asia.
If you’re looking for a gift for the man that’s hard to buy for, you could probably put a smile on his face with a bottle of single malt whisky. Perfect for aficionados and enthusiasts, the Lagavulin 16yr old is celebrated for it’s intense, smoky flavour, very much the hallmark of all the whiskys from the wilds of Islay.
Lagavulin, distilled since 1816 is perhaps the finest example of a smoky single malt and will definitely put hairs on even the most metrosexual of chests.
A complex and spirited blend, the Lagavulin has lapsang souchong on the nose, followed by peat and sea salt on the palate with an elegant wood finish. This drop is ideal for frosty evenings spent in front of a roaring fire, or at least the heater set on high.
The 16yr old has had time to mature and is smoother and sweeter than it’s younger brother
(the 12yr old). Available in smaller bottles, these make an impressive gift for well under £20 and could upgrade your Christmas hampers to legendary status.
Diageo GB is re-positioning its Bell’s blended scotch whisky brand via a £1.35m TV ad campaign.
According to Diageo, Bell’s is the number one blended whisky in the UK, with a 25% share of the total blended whisky category.
The ad campaign will run from now until the end of December, with more coverage than last year’s TV campaign, spanning TV, pub TV and digital channels. There will also be an "up-weighting" in Scotland at the end of November and in to December.
Oakley Walters, Bell’s brand manager said: “Our research has shown that Bell’s consumers are young at heart, socially active people who are open to new experiences and want their whisky to be a reliable, quality drink.
“Through our new campaign we are re-invigorating the brand and helping the blended whisky category to grow by dialling-up the benefits of blended whisky and the quality of Bell’s.”
Whatever your preference, there’s a whisky for you
Extra distilled, extra matured – and now – “never mixed” is the language that whisky distilleries and alcohol beverage companies associate black affluent South African consumers with.
Since the first bottle of Scottish whisky was shipped to South Africa, local consumers have always been known to prefer blended whiskies – partly because it is cheaper but also because of its milder taste.
Scottish distilleries call it whisky, Irish call it whiskey and in South Africa we call it whichever name tastes best. But what really, is the difference between whisky and whiskey?
Scottish distillers, Glenfiddich explained it to us at the FNB Whiskey Festival in Cape Town last week. They said Scotch malt was made of one distillery and was malted in barley. Scottish blend was made of many distilleries mixed with grain and corn. Irish malt was made the same way as Scotch malt but was “unmalted”. American whisky was made of corn, rye and barley.
According to Dominic Malan, the marketing manager of premium whisky at South Africa’s leading premium drinks company Brandhouse Beverages, about 95 percent of South African consumers drink blended whisky. However, a growth in the consumption of the “never mixed” single malt whiskies has shown a rise.
“There’s a shift upwards in South African consumers. We are seeing growth in malt which is driven by black affluent consumers. They call it the ‘Grand daddy of peat’,” Malan said.
Brandhouse’s leading whisky brands include Johnnie Walker, Bells, Singleton and J&B. All their brands are imported from Scotland.
“The biggest preference is for Scottish whisky in South Africa. We distribute over 3 million cases measuring off-trade,” said Shannon Yuill, Brandhouse’s portfolio manager of spirits.
The group said the House of Johnnie Walker was showing strong results in the local market having taken 2.7 percent volume points over the past year and having delivered over 49.5 percent volume growth and over 99.7 percent volume growth in the short term.
But according to Andy Watts, master distiller of South Africa’s internationally acclaimed label Three Ships, South Africans “have really come to love our proudly South African whiskies”.
“In the past, South Africa was traditionally a Scottish-style whisky market. After 1994 this changed with the introduction of the American Bourbons and Irish whiskies and in recent years also whisky from countries like Japan.
“This has created interest and consumers tend to experiment with different taste profiles… The style of a whisky is becoming increasingly important as perceptions change and whisky lovers begin to appreciate style rather than age alone,” he said.
Three Ships Select is a high quality blend of South African and Scotch whiskies and has grown to become the seventh largest whisky by volume in South Africa since its launch in 1977.
Local distillery, Distell houses Three Ships together with two other locally produced whiskies: Bain’s Cape Mountain and Knights Whisky, which Watts also distil.
At the Whiskey Festival, whisky ages ranged from one to over 60 years of age.
Watts said their whiskies were still small in volumes when compare to Scottish whiskies but they were growing yearly.
“The South African consumer just loves whisky and there is a tendency towards premium whiskies within South Africa and this aspiration desire just helps to pull along the whole category,” he said.
THE Scotch whisky industry will this week press its case for fairer access to what could develop into its biggest market during a high ranking visit to India.
A delegation led by Gavin Hewitt, chief executive of the Scotch Whisky Association, will meet senior government officials and industry representatives as preparations begin for the next summit meeting in February to discuss an India-Europe free trade agreement.
A key objective of the visit is to discuss the issue of the 150 per cent tariff on imported spirits in India. Although the tariff has been reduced from 750 per cent in 2001, Hewitt said the current level still meant Scotch whisky was unaffordable for most.
“We now have a situation where the tariff means a £10 bottle of Scotch whisky becomes a £25 bottle before it enters distribution. There is a huge demand for Scotch whisky from India’s emerging middle class and it could be one of our biggest markets if we were given fairer access – it is the biggest international trade priority for the industry currently.”
Some 250 million cases of spirits are sold in India each year, of which 140 million cases are whisky – the highest number in the world – but only 1.5 million cases of that is genuine Scotch whisky.
Hewitt said the tariff on imported spirits was much higher than in other emerging markets such as China (10 per cent) and Brazil (20 per cent).
Earlier this year, the industry hailed a deal to provide stronger legal protection for Scotch whisky amid an ongoing fight against counterfeiting.
Only spirits produced in Scotland can now use “Scotch whisky” on their labels, and as part of next week’s visit an industry seminar will be held to highlight the restrictions under the regulations.
The long-awaited protection – following a Scotch Whisky Association application – was the first specific legislation on the subcontinent to deal with whisky. Scotch whisky exports powered through global economic uncertainties in the first half of this year, driving up exports 22 per cent to £1.8 billion. The US remained the top export market by value, with shipments up 14 per cent to £268m.
IF you think whisky is simply an after dinner drink for cold winter's nights you may need to think again after an evening with Fran and Ken Thomas.
The couple are hosting a whisky tasting evening at Wesley House's Bar & Grill in Winchcombe on November 24. They have worked with the restaurant team to create the perfect matching of whisky and food.
There are some surprises there. Thai chicken curry served with a tasting of Longrow CV, a heavy peated single malt. An 11-year-old Douglas Laing Provenance Benrinnes served with slow-braised Scottish oxtail and roasted root vegetables.
"We source local food wherever possible and use the very best of ingredients," said Wesley House owner Matthew Brown. "We have had a wonderful time matching our bowl food with the whiskies. We are thrilled at how well it all works together."
Ken and Fran know a thing or two about whisky. They run a boutique whisky shop called Arkwrights near Lechlade where they carry more than 800 varieties – called expressions. They vary in price from £15 to £7,500 a bottle.
They also run an online shop and ship around the world. Arkwrights was named Single Outlet Whisky Retailer of the Year by Whisky magazine. They spend a lot of time travelling, visiting distilleries and choosing new stock.
Spend even a short amount of time with Ken and Fran and you catch their enthusiasm for whisky. It is not just the drink but the wonderful tales of the people who make it.
"Whisky is more than what is simply in the glass. It is the stories, the craftsmen involved in it. It is one of the few industries left where it is based on craftsmen and women. The art of whisky making cannot be done by a machine," said Fran.
"Some aspects of whisky making are still a mystery. No one quite knows why one batch of whisky is better than the others. Or how you can have six casks of the same whisky yet only one of them will be that special one after 20 or 30 years."
Whisky is distilled from barley or grain: "It has been around for centuries but it would not have been like the whisky we drink now," said Ken. "It would have been clear. Then someone decided to store it in an oak cask, perhaps to transport it, and by accident a new tradition was born."
Whisky is mostly aged in sherry or bourbon casks, which is where it gains its golden colour and some its flavours. The casks are made with American or European oak and are still made by hand.
You can't make a bad whisky good with storage.
"You must start with a good distillation and have a good cask," said Ken. "Then it is the art of the blenders who monitor and taste the whisky for years before deciding it is ready.
"I have tasted whisky that was 15 years old and it wasn't at it's best but it was amazing at 20 years. It can also go the other way. I once tasted a 70-year-old that really wasn't very special. That is the excitement of it."
The couple enjoy the whisky tasting evenings. "It's the joy of helping people discover that whisky isn't just an old man's drink and that it is incredibly versatile. We are delighted to be working with Wesley House," said Ken.
"The dishes they have created for the tasting are so imaginative and complement the whiskies perfectly. Anyone can enjoy a whisky tasting evening. As you expect it is a lively and chatty affair, especially as the night goes on."
JW Marriott launches ‘Whisky 111’ bar in Chandigarh
Chandigarh: There are numerous takes on the infamous date 11.11.11 but for JW Marriott group of hotels it was the perfect day to launch its ‘Whisky 111’ bar in Sector-35. The new bar has been named ‘Whisky 111’ as it facilitates 111 varieties of whisky and scotch collection. The foreign made whisky and scotch collection is also on display for the customers.
The ‘Whisky 111’ bar features 22 scotch, 74 single malt and 37 label collections to offer a wide range for the customers. The director of food and beverages of the hotel, Viven, stated that it is extremely rare to find 37 labels of whisky in a hotel in India. The bar also offers a 1960’s vintage blend of scotch named as ‘The Last Drop’ amidst the large variety of whisky. The peg of 1960’s vintage blend of scotch has been priced at a whopping Rs 40,000. The 60 year old blend of scotch has been bought from Scotland.
The numerous varieties of the whisky have been categorized as single malt in accordance to the age, distillery and taste of the blend. The bar also provides a categorized range for the first time drinkers. The wine and whisky consultant of the bar, Sunny Chopra, has stated that the first time drinkers can make use of the whiskey consultation service in the bar to ascertain the amount and taste of the whisky. He suggested that the youngsters should start drinking whisky from a 10-yr-old label.
The bar also provides whiskey based cocktails and whiskey-flavour-based fruit drinks for the female customers.
If you can’t tell your Ardbeg from your Edradour, then researchers from St Andrew’s University might be able to help.
Working on a method to detect counterfeit whisky, a team from the university’s school of physics and astronomy has devised a device that can achieve this and pinpoint exactly which whisky the sample was from.
Counterfeit branded single-malt whiskies are a major problem for the whisky industry.
The St Andrews researchers, led by Prof Kishan Dholakia, use laser-based near-infrared spectroscopy to analyse samples — generally biological — using a microfluidic device that guides the laser into the sample through an optical fibre.
Another fibre collects light scattered from the sample and takes it to an analyser.
The original goal of the research was to determine the alcohol content of the sample, which is a key indicator of whether the whisky is fake.
The advantage of the microfluidic method is that it can obtain very accurate results, within one per cent, from a sample of only 20µl in around two seconds.
However, the team found that the technique also detects other compounds within the whisky, resulting from the brewing process and the maturation of the spirit in wooden casks. Although these only make up one per cent of the volume of the whisky, they have a very large influence on the taste, colour and texture of the drink.
When analysed by the laser, these compounds create a ‘fluorescence background’ that changes the shape of the peaks corresponding to the alcohol in the whisky’s spectrum.
This, the researchers found, can identify the brand of whisky; how long the spirit has been maturing; and even the type of cask it was maturing in. ‘This could be used to check for counterfeit whiskies, and also by the distilleries, for quality control; they can use a sample as a benchmark to compare their other whiskies against,’ researcher Paveen Ashok told The Engineer.
‘It’s amazing that the technology we are developing for biomedical analysis can also be used to help us enjoy a wee dram,’ said Prof Dholakia. ‘And with a minimum of waste.’
Whyte & Mackay to run social media search across the UK for hidden Shackleton whisky
Whisky brand Whyte & Mackay has challenged city explorers across the UK to find its Shackleton replica whisky using social media.
The company has hidden bottles of the whisky across 10 UK cities and will aims to allow people to use the Repudo app to search for the £100 bottles, recreated from those onboard the 1907 Nimrod voyage.
Only one of the 21 Repudo tags will contain a bottle of whisky, while the others will be empty.
Rob Bruce, head of PR for Whyte & Mackay, said: “Shackleton was a top explorer so what better way to mark the success of this whisky than by encouraging people to explore their city.“It would be impractical and irresponsible to leave a real bottle out in the street, but this approach maintains the element of adventure in a safe and engaging way.
“We’ll update the blog at our site so that people know when a bottle has been found, and we’ll keep the competition open until they are all found.”
The Repudos will be rolling out on a week by week basis, beginning in Dublin on 14 November, followed by Glasgow (21 November), Cardiff (28 November), Southampton (5 December) and London and Birmingham (12 December).
Whisky distiller John Dewar & Sons reports 9% profit rise
WHISKY maker John Dewar and Sons saw profits rise more than nine per cent to s23.8 million for the year to March 2011.
Overall sales rose more than 10 percent to s110.4 million helped by strong exports.
In annual results filed at Companies House the Aberfeldy-based distiller said: "Continued volume growth in emerging markets has had a positive impact on results.
"Forecasts indicate that this trend is likely to continue in future years and further capital investments are planned to support growth."
After tax profits rose by almost 22 percent to s18.73 million compared with s15.3 million a year ago.
In the company's latest results it lists 'actuarial gains' on the value of the pension scheme assets which helped to lift total gains for the year to s19.2 million.
The company's pension deficit shrunk to s3.9 million compared to s5.3 million.
Dewar's said it expects to contribute s2.3 million to its defined pension plan in the period ended March 31, 2011.
The total asset value rose from s25.08 million in 2008 to s26.75 million as of March of this year.
The accounts also show a s7.53 million one-off gain accounting on its defined benefit scheme last year.
The directors have proposed a final dividend to shareholders valued at s8 million for the 2010 financial year after forgoing a payment last year.
Staffing costs for the year rose from s10.7 million to s11.35 million for the year to March 31, 2011.
Overall debt remained at around s14million for the year.
The firm said: "The directors are satisfied with the current trading performance of the company and remain optimistic this will continue in future years."
John Dewar & Sons joined a consortium of distillers earlier this year under the umbrella The Combination of Rothes Distillers to develop a biomass plant at Rothes.
Old Pulteney Whisky Launches New Look Packaging Across Range
Old Pulteney Single Malt Scotch Whisky has revealed a re-fresh of the design of its full range, at the end of a year that has seen the ‘maritime malt’ awarded some of the whisky industry’s highest accolades.
The re-design is the first significant update of the brand’s identity for several years, and follows Old Pulteney 21 Year Old winning four of Jim Murray’s 2012 Whisky Bible Awards, including ‘World Whisky of the Year’.
It also marks an impressive year of sales for Old Pulteney, which has enjoyed 62 per cent growth in the UK as well as significant expansion in key markets across the globe.
The re-design includes a striking new look for the bottle and pack of the 12, 17 and 21 Year Old expressions in both the domestic and travel retail sectors. Changes include:
A new logo which features the year the whisky was established – 1826 – and the rugged coastal Wick location where Old Pulteney is distilled in the very north of Scotland’s mainland
Greater use of foil on the packaging and bolder lettering
A re-drawing of the traditional herring drifter that’s based at Wick, and has become a symbol of the brand
Senior Brand Manager for Old Pulteney Single Malt Scotch Whisky, Margaret Mary Clarke commented: ‘Our decision to refresh Old Pulteney's packaging has been taken with a great deal of care, given that the brand’s distinctive look has been so successful for many years. We believe the new look creates a modern evolution for the brand, reinvigorating the original design while enhancing the history and maritime identity that are so important to Old Pulteney. After listening to consumer feedback, we believe this redesign will bring greater visibility and appeal, providing a contemporary edge that continues to communicate our whisky’s quality and rich heritage.‘The launch of this new packaging couldn’t come at a better time, following Old Pulteney 21 Year Old’s recent industry awards, which are amongst the most prestigious a whisky can receive in terms of global recognition.’ The new look Old Pulteney is now available in stores.
Peter VanWyck of The Gingergread House Restaurant and Country Inn in Cayuga is eager to host a whisky tasting Event on Nov. 12.
"It's so wonderful to learn to match with food," said VanWyck.
The event will be in conjunction with Red Hot Spirits and will feature whiskies from The Isle of Arran Distillery paired with a five-course meal.
"They pair up with scotch from around the world," explained Geoff McDonald of Bains Road Cider who has participated in events with Red Hot Spirits in the past at The Gingerbread House.
"They are very knowledgeable and extremely friendly, not to mention they have an excellent choice in whisky."
Red Hot Spirits will educate those who attend with an audiovisual presentation on the history and enjoyment of whiskey and the featured distillery.
Those organizing the event say "this tasting will change the way you think about traditional food and drink pairings."
Care to know what is on the evenings menu?
How about Smoked Salmon Mousse in Baked Wonton Cups for starters with a 10-year-old Arran Malt?
If that doesn't sound good enough, the soup will be an Heirloom Pumpkin Soup served with Irish Soda Bread and a 14-year-old Arran Malt.
For the main course, VanWyck has prepared a rack of pork tenderloin with garlic mashed potatoes and a medley of fall vegetables with an Arran Malt Pomerol Bordeaux Wine Cask Finish to wash it down.
The dessert is Gingerbread Cake with warm whiskey sauce paired with The Arran Malt Amarone Cask Finish.
To bring the dinner to a close, guests will enjoy dark chocolates with freshly brewed coffee and Arran Malt Machrie Moor.
The cost of this event is $79 per person, and reservations are necessary in order to participate.
The Scotch Whisky Association has slammed a new product which claims to be the world’s first alcohol free whisky as illegal, saying that it will confuse consumers by unfairly trading on whisky’s reputation.
The SWA said there can be no such product and such a description is illegal in the European Union and many other countries. It plans to monitor the sale of ArKay Beverages newly-launched “alcohol free whisky”, with a view to taking appropriate action.
The SWA explained that whisky is understood, on a global level, to be a distilled beverage made from cereals and aged in wooden barrels, which makes ArKay’s promotional claim that the product is a type of whisky illegal.
The EU has strict laws governing what may be sold as whisky, which are designed to maintain its reputation as a quality product and to protect consumers.
European legislation prohibits – with very limited exceptions - the name “whisky” from being “used to describe or present in any way whatsoever” any drink other than whisky.
Glen Barclay, SWA director of legal affairs, said: “Such promotion is taking advantage of the high quality reputation of the product that is whisky - which is a distilled spirit produced from natural ingredients - when it is in fact just a soft drink with artificial flavourings. Not only will consumers be confused but such a product unfairly trades on the reputation of genuine whisky.”
Balblair launches 2001 vintage and new whisky centre
Single malt Scotch whisky Balblair is celebrating the launch of its latest vintage with the opening of a new visitor centre.
The Highland distillery, which is owned by Inver House Distillers - operator of the Pulteney, Knockdhu, Balmenach and Speyburn sites - has built its reputation on specific vintage whiskies, rather than age statements. It released its 2001 vintage, rrp £32.95, last week.
To coincide with the release, it opened the doors on a new brand home, built in the Edderton distillery’s former malting barn. The first-ever on-site bottling, which was carried out by hand from 1992’s cask number 2990, also took place last Thursday. These limited edition bottles, priced at £80, will only be available to buy at the distillery.
The Balblair 2001 vintage will set a template for all future expressions. The three main changes are:
It is bottled at 46% to “give greater body”.
It is non-chill-filtered, adding to “viscosity and mouth feel”.
It is not artificially coloured
With the opening of the brand centre, the brand hopes to professionalise its tour facilities for small but exclusive groups of visitors, but stressed it is not planning on “bringing in busloads of tourists”.
“This is about getting to people with a genuine interest in malt whiskies,” said Andy Hannah, Balblair’s brand manager. He said the centre would focus on educating visitors about the brand’s history, as well as helping them understand the vintage concept when it comes to whisky.
The distillery was established in 1790, and is one of Scotland’s oldest working distilleries. It began offering vintages in 2007, and Hannah said the brand has a “split personality - it’s bold yet traditional”.
Since August Balblair has been operating around the clock, and is capable of producing 1.83 million litres per year.
The Inver House group sold 1.3 million 6 x 70cl cases last year, with Balblair making up 10,000 cases.
Black Bull Scotch Whisky Wins Fourth Gold Medal of the Year
Black Bull 12 year old, the deluxe blended Scotch from whisky specialists Duncan Taylor Scotch Whisky Ltd has been awarded a gold medal for Best Blended Scotch Whisky at the 2011 Scottish Field Whisky Challenge.
This incredible achievement saw Black Bull go up against 40 of the world’s leading whisky brands, both luxury and affordable. Independently rated and tasted blind by a renowned panel of whisky experts, Black Bull was again recognised as the very best in its field. The announcement of the award makes 2011 a quadruple gold medal year for Black Bull whisky, coming on the back of successes at the World Whisky Awards and the International Wines & Spirits Competition in April and August respectively.
Comments from Judge Darren Leitch of Whisky Shop:“On the nose some mild peat notes, ginger biscuits and leather sandals filled with sand. Flavour wise there is a lot going on, with a good combination of pastel fruit sweetness, heather , vanilla and oak. A malty sweet finish which trails off with a soft oaky tone and a trace of peat.”
The Scottish Field Whisky Challenge is an annual competition celebrating the very best the whisky industry has to offer. Each year, a panel of experts takes part in a series of rigorous blind tastings to recognise the finest products on the shelves today.
The Black Bull brand dates back to 1864. Following a rebranding in 2008, Black Bull’s stature has grown, winning critical acclaim and a plethora of awards from the International Wine and Spirits competition, Jim Murray’s Whisky Bible and the New York International Wine and Spirits contest.
Duncan Taylor Scotch Whisky selects whiskies from distilleries throughout Scotland, bottling a range of luxury single malt and grain Scotch whiskies as well as its award winning range of blended whiskies from its base in Huntly, Aberdeenshire.
Scottish distillers' outrage over world's first non-alcoholic 'halal whisky'
ArKay, the world’s first alcohol-free whisky, will be sold worldwide from Dec 1, and is said to look and taste just like traditional whisky.
It has been declared as Halal certified, which opens up the markets in Muslim countries and the Middle East.
Whisky distillers in Scotland are said to be in a state of revolt over the ‘alcohol free’ creation.
“It is not possible to make alcohol-free whisky,” the Daily Mail quoted a spokesman for the Scotch Whisky Association as saying.
“This company is trying to exploit whisky’s reputation with highly irresponsible marketing,” the spokesman added.
A Florida-based company called Scottish Spirits Ltd manufactures the non-alcoholic whisky in its Panama factories, and will be priced at 10 pounds a bottle and 4 pounds for a can.
Non-alcoholic whisky to go on sale in time for Christmas
With prices at £4 a can and £10 a bottle, Scotch afficionados may not be lining up to sample the tipple.However, its maker hopes it will help it crack the non-alcoholic drinks market.
ArKay – which has already been dubbed ‘Halal Whisky’ – is being touted as the perfect party drink for teetotallers or people who avoid alcohol for religious reasons.The company said: ‘ArKay tastes and looks exactly like traditional whisky but has zero per cent alcohol – imagine being able to enjoy your favourite whisky drink without worrying about drinking and driving.
'The exceptional taste of whisky without the alcohol content makes it the perfect beverage, day or night.
‘It is suitable for drinking straight-up, on the rocks or with mixers.’
ArKay is said to be made with artificial flavours and ingredients in line with European Economic Community and US Food and Drug Administration regulations. It also conforms to strict Halal guidelines.
The drink will go on sale worldwide from December 1.
FORT LAUDERDALE, Fla., Nov. 1, 2011 /PRNewswire/ -- At long last, Scotch whisky in a can, yes we said a can, is entering the US Market! Both single-grain Scotch whisky and blended Scotch whisky will be coming to the US in a new and innovative way. Scotch whisky in a can is the first ever hard liquor – 80% Proof – to be packaged in a 100% recyclable aluminum can.
Scottish Spirits in a can is a product of Scotland and will be available nationwide at over 100,000 liquor stores beginning December. What a great gift for the Scotch whisky drinker on your list! Put in a single can of Scottish Spirits as a stocking stuffer or wrap up a whole six-pack!
Imagine being the first to bring a can of Scotch whisky to a party! Not only is it convenient and portable, but it's just plain fun and what a conversation starter.
However, Scottish Spirits isn't just about the can, our Scotch whisky is an exceptional blend of the finest malt and grain having a rich honey, vanilla, butterscotch, apples and pears taste with a nice hint of peat and smoke in the background. This fine beverage is distilled and matured in Scotland for a minimum of 3 years in oak casks.
Scottish Spirits in a can is meant to be enjoyed on the rocks, straight-up or mixed with your favorite mixer. The can is specially manufactured to keep the product tasting great, however, this isn't a one-serving beverage - the can is the right size for three people to share and with 40% alcohol volume, 80% Proof, you can decide how to enjoy it!
Perfect for poolside, a tailgate party or when boating, the can is a handy way of enjoying the beverage without the concern of breaking glass. Benefits also include a long shelf-life allowing consumers to stack-up and stock-up!
Scottish Spirits can be purchased and enjoyed in a recyclable aluminum can (12 fl oz./355ml.) The US suggested retail price is $5 for a single can. Prices may vary.
The company has its own distribution centers in Europe and in the USA. For more information on becoming a qualified distributor or importer of Scottish Spirits, please visit www.scottishspirits.com.
ArKay--World's First Alcohol-Free Whisky-Flavored Drink
ArKay Beverages, Inc. – USA, launches the first alcohol-free whisky to the world. ArKay will be available in stores worldwide on December 1st. ArKay, a unique innovation to the beverage industry, has been long anticipated by consumers and vendors alike.
ArKay, the world's first alcohol-free, whisky-flavored drink is designed for everyone to enjoy. The exceptional taste of whisky without the alcohol content makes it a perfect beverage day or night. ArKay has 0% alcohol and it is designed to allow individuals with medical conditions or with religious beliefs that prohibit alcohol consumption, to drink. Imagine being able to enjoy your favorite whisky drink at parties without worrying about drinking and driving. You won't miss a thing, as ArKay tastes and looks exactly like traditional whisky. It is suitable for drinking straight-up, on the rocks, or with your favorite mixers.
ArKay is made with artificial flavors and ingredients in accordance with European Economic Community (EEC) regulations and within the US Food and Drug Administration (FDA) regulations. Both the flavor and ingredients are strictly conformed to Halal guidelines.
ArKay Beverages, Inc. is the pioneer of this innovative concept. After five years of beverage industry research, surveys and tasting, ArKay was created and developed as a non-alcoholic, whisky-flavored drink for mass consumption. Also known as "Halal Whisky", this non-alcoholic drink, is considered a soft drink and is suitable for any party occasion or for everyday enjoyment. The overwhelming response for ArKay by consumers and distributors world-wide, promises to bring this unique alcohol-free beverage to a location near you.
ArKay can be purchased and enjoyed in a one liter glass bottle (32 fl oz.) and in a recyclable aluminum can (12 fl oz./355ml.) The US suggested retail price is $10 for one liter and $4 for a single can. Suggested prices may vary.
ArKay is also Halal certified by Islamic Food & Nutrition Council of America.
Laser detector 'tastes' if whisky is fake using just one drop
Here's a method of finding counterfeit whisky that any Scotsman can approve of - only a single drop is required, and a laser decides instantly whether the liquid under test is the genuine article.
The test beams a ray of light thinner than a human hair through a transparent chip on which sits some of the precious liquid.
Researchers at the University of St Andrews found that firing light from one optical fibre and collecting it with another allowed them to analyse light scattered from the whisky.
It allows them to work out precisely how much alcohol is in a sample - fake whisky often has less than the required 40 per cent.
But the scientists can also work out colour and texture - and claim they can identify the brand and age of the malt under test, and even which cask a sample came from.
The research, which has been patented and is being presented to industry, was carried out by physicists Praveen Ashok, Kishan Dholakia and Bavishna Praveen.
Mrs Praveen said: 'Counterfeiting is rife in the drinks industry, which is constantly searching for new, powerful and inexpensive methods for liquor analysis.'
Using the power of light, we have adapted our technology to address a problem related to an industry which is a crucial part of Scottish culture and economy.'
The rapid, easy test could make it far easier to test for counterfeit whiskies both at home and abroad
Researchers said the method exploits both the fluorescence of whisky and the scattering of light and shift in energy when it interacts with molecules, known as its Raman signature.
Mr Ashok said: 'Whisky turns out to be very interesting. We can not only gather information about the alcohol content but also (about) the colour and texture.'
'These are dictated by the manufacturing process which of course influences greatly the type of whisky people enjoy.'
The group originally used the chip involved in the research to detect 'bioanalytes; in other studies.
Professor Dholakia added: 'It is amazing to think that the technology we are developing for biomedical analysis can also be used to help us enjoy a wee dram.'
The study is being published by the journal Optics Express.
The first of 11 special bottles of Glenfiddich whisky to be auctioned to mark the 110th birthday of the grand-daughter of the firm's founder is expected to raise at least £30,000.
Auctioneers at Bonhams have predicted interest from collectors across the world when the bottle of 55-year-old single malt goes - carefully - under the hammer in Edinburgh on December 14.
The bottles of 55-year-old single malt are being auctioned around the world in the coming months to honour Janet Sheed Roberts, the oldest person in Scotland, and grand-daughter of William Grant, founder of the Glenfiddich distillery.
If you live in Scotland, the same whisky that energize your visits to the pub may also energize your home: Contracts are underway to construct a combined heat and power plant that runs on the leftovers of some of Scotland’s most famous distilleries. Scheduled to be up and running by 2013, this particular alcohol-powered project is Scotland’s first whisky-fueled energy project that will provide electricity to the public.
Sixteen whisky labels located in Speyside, Scotland—including Glenfiddich, Chivas Regal, and Famous Grouse—will contribute material to the new power plant. They’ll transport their spent grains (or draff) from the distilleries to the biofuel plant, where it’ll be combined with wood chips and burned, generating over 7.0 MW of power. This energy output—about the same as two large wind turbines—is expected to power at least 9,000 homes. In addition, the residue called pot ale, which accumulates in the distilleries’ copper stills, will be turned into animal feed and fertilizer for nearby farmers.To minimize the energy used to run the plant and ensure the process is energy efficient, no draff will be collected from distilleries farther than 25 miles away. Still, while Sam Gardner, a climate policy officer for WWF Scotland, admits that “the project looks to be a very welcome addition to Scotland’s renewable industry,” he’s concerned that the wood might not be locally sourced. “We would want to see assurances” of that, he told Guardian News.
Whisky and green energy seem to go hand-in-hand in Scotland. In Fife, for example, Scotland’s largest distillery is almost done constructing an on-site bioenergy plant that will meet most of the distillery’s energy needs. And don’t forget the researchers who last year developed a way of producing biofuel from whisky by-products that could fuel cars in the near future.
Far East's taste for whisky brings more jobs to Fife
Laphroaig Islay Single Malt Scotch Whisky is pleased to introduce its latest award-winning expression, Laphroaig Triple Wood, just in time for the holidays. Garnering its name from a distinct triple maturation process, only 13,500 bottles of Laphroaig Triple Wood (48% ABV; 96 proof) will be available in the U.S. market in 2011, making it the perfect holiday gift for those who appreciate the finer things in life.
The newly available expression has enjoyed time in American Oak ex-bourbon barrels, 19th Century style quarter casks and European Oak Oloroso sherry casks, revealing a rich blend of subtle sherry sweetness and hints of sea salt. The spirit's gentle suggestion of vanilla and smooth nutty flavor is complemented by Laphroaig's signature peat smoke and a slight tang from time spent in rich White Oak casks -- bold characteristics that earned Laphroaig Triple Wood a Best in Class Gold Medal honor at the 2011 International Wine & Spirit Competition.
"Laphroaig Triple Wood is one of the most complex expressions we have ever bottled, and we are delighted to begin offering it to our U.S. consumers," said Laphroaig Distillery Manager John Campbell. "Triple Wood will satisfy palates with unique notes that are fresh, yet remain true to the Laphroaig heritage and standards of Scotch whisky."
To build on the excitement of Laphroaig Triple Wood's arrival, the brand is answering consumer demand by launching an integrated iPhone(R) app that allows whisky enthusiasts and scotch newcomers alike to easily locate venues nearest them that offer expressions from Laphroaig's celebrated portfolio. To access the new Laphroaig Bar Finder iPhone app, visit http://itunes.apple.com .
Laphroaig Triple Wood is currently available at participating retail locations beginning in September 2011. Suggested retail price is $60.00 for a 750ml bottle.
About Beam Inc. As one of the world's leading premium spirits companies, Beam is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company's brands, including Jim Beam(R) Bourbon, Maker's Mark(R) Bourbon, Sauza(R) Tequila, Canadian Club(R) Whisky, Courvoisier(R) Cognac, Teacher's(R) Scotch Whisky, Laphroaig(R) Scotch Whisky, Cruzan(R) Rum, Hornitos (TM) Tequila, Knob Creek(R) Bourbon, EFFEN(R) Vodka, Pucker(TM) Flavored Vodka, Larios(R) Gin, Whisky DYC(R), DeKuyper(R) Cordials, and Skinnygirl(R) Cocktails. The Beam portfolio includes 10 of the world's top 100 premium spirits brands and some of the industry's fastest growing innovations. Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2010 sales of $2.7 billion on volume of 33 million 9-liter cases. Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com
Award-Winning Laphroaig(R) Single Malt Scotch Whisky Introduces New Triple Wood to U.S. Market
Laphroaig Islay Single Malt Scotch Whisky is pleased to introduce its latest award-winning expression, Laphroaig Triple Wood, just in time for the holidays. Garnering its name from a distinct triple maturation process, only 13,500 bottles of Laphroaig Triple Wood (48% ABV; 96 proof) will be available in the U.S. market in 2011, making it the perfect holiday gift for those who appreciate the finer things in life.
The newly available expression has enjoyed time in American Oak ex-bourbon barrels, 19th Century style quarter casks and European Oak Oloroso sherry casks, revealing a rich blend of subtle sherry sweetness and hints of sea salt. The spirit's gentle suggestion of vanilla and smooth nutty flavor is complemented by Laphroaig's signature peat smoke and a slight tang from time spent in rich White Oak casks -- bold characteristics that earned Laphroaig Triple Wood a Best in Class Gold Medal honor at the 2011 International Wine & Spirit Competition.
"Laphroaig Triple Wood is one of the most complex expressions we have ever bottled, and we are delighted to begin offering it to our U.S. consumers," said Laphroaig Distillery Manager John Campbell. "Triple Wood will satisfy palates with unique notes that are fresh, yet remain true to the Laphroaig heritage and standards of Scotch whisky."
To build on the excitement of Laphroaig Triple Wood's arrival, the brand is answering consumer demand by launching an integrated iPhone(R) app that allows whisky enthusiasts and scotch newcomers alike to easily locate venues nearest them that offer expressions from Laphroaig's celebrated portfolio. To access the new Laphroaig Bar Finder iPhone app, visit http://itunes.apple.com .
Laphroaig Triple Wood is currently available at participating retail locations beginning in September 2011. Suggested retail price is $60.00 for a 750ml bottle.
About Beam Inc. As one of the world's leading premium spirits companies, Beam is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company's brands, including Jim Beam(R) Bourbon, Maker's Mark(R) Bourbon, Sauza(R) Tequila, Canadian Club(R) Whisky, Courvoisier(R) Cognac, Teacher's(R) Scotch Whisky, Laphroaig(R) Scotch Whisky, Cruzan(R) Rum, Hornitos (TM) Tequila, Knob Creek(R) Bourbon, EFFEN(R) Vodka, Pucker(TM) Flavored Vodka, Larios(R) Gin, Whisky DYC(R), DeKuyper(R) Cordials, and Skinnygirl(R) Cocktails. The Beam portfolio includes 10 of the world's top 100 premium spirits brands and some of the industry's fastest growing innovations. Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2010 sales of $2.7 billion on volume of 33 million 9-liter cases. Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com
Article Courtesy of Press Release
Press Release
27 Oct
2011
Top 10 Hong Kong Whisky Bars
This recent opening offers over 100 whiskies, including a discontinued 15- year-old Bowmore Mariner and highly interesting Japanese whiskies, such as the 15-year-old Ichiro’s Malt Folks Bottling from Japan’s now-defunct Hanyu distillery. The main star of the show, however, is the full-sized oak barrel in the centre of the bar with 180 litres of single cask 20-year-old Macallan 1990.
Some Things Are Just Worth Doing: DEWAR'S® Blended Scotch Whisky and Universal Music Latin Entertainment Keep You Connected to Latin Music's Hottest Night of the Year
DEWAR'S® Blended Scotch Whisky, the number one selling premium blended Scotch whisky in the United States(1), and Universal Music Latin Entertainment (UMLE) are pleased to announce an exclusive relationship for an exciting campaign in celebration of Latin music's hottest night of the year on November 10. The campaign begins today with a launch of a unique collaborative Facebook application designed to make it easy for music fans (aged 21 and over) who are not attending the international Latin music awards show to stay connected online to their favorite nominated Universal Latin artists via the DEWAR'S Facebook page (www.facebook.com/dewars).
"DEWAR'S has a long history as a blended Scotch whisky of choice among Hispanic consumers due to the exceptionally smooth taste," said Fannie Young, vice president, brand managing director, DEWAR'S Blended Scotch Whiskies. "Working with Universal Music Latin Entertainment gives DEWAR'S Blended Scotch Whisky a fully integrated music platform connecting with Hispanic consumers through one of their key passion points and further enhance their affinity for the brand."
By simply clicking the "Like" button on the DEWAR'S Facebook page at www.facebook.com/dewars, fans of legal drinking age will gain access to one of two free downloadable playlists and other exclusive content from today's hottest hitmakers, including Enrique Iglesias (two tracks, one featuring Juan Luis Guerra), Don Omar, Los Tigres Del Norte (featuring Paulina Rubio), Winsin Y Yandel, and Luis Fonsi. Consumers are encouraged to participate today as access to this exclusive content continues only through the televised show and post awards celebration on Nov. 10.
DEWAR'S Blended Scotch Whisky will kick the festivities up a notch by bringing its fabulous signature cocktails and the ultra-luxe ambiance of its Momento D lounge to Las Vegas on Nov. 10, 2011 for UMLE's highly anticipated, invite-only, "Noches de Estrellas" post awards celebration. The VIP private affair will undoubtedly be the epicenter of excitement as it will bring together A-List artists and top music industry executives for an unforgettable evening of exquisite music and smooth blended Scotch whisky from DEWAR'S.
"We're excited to work with DEWAR'S Blended Scotch Whisky. The brand's vision for reaching consumers through innovative uses of technology and social media is totally in-line with ours. It's great to collaborate with a premium brand also interested in looking to the future to develop impactful cross-promotional campaigns to reach, maintain, and grow the consumer base in an organic way," describes Gustavo Lopez, executive vice president of brand partnerships, business development and digital, Universal Music Latin Entertainment.
Article Courtesy of Press Release
Press Release
25 Oct
2011
Old Pulteney Whisky is Best In Class
Old Pulteney 21-Years-Old Named 'World Whisky of the Year' in Top Guide
Old Pulteney Single Malt Whisky is today sitting on top of the world after winning one of the whisky industry’s highest accolades, World Whisky of the Year, in Jim Murray’s 2012 Whisky Bible Awards.
In a class of some 1,500 whiskies, Old Pulteney 21-Years-Old scooped the top accolade, along with three other esteemed awards - Scotch Whisky of the Year, Single Malt (Multiple Casks) of the Year and Single Malt (16-21 Years) of the Year.
Over the past four months, world-renowned whisky connoisseur Murray has nosed and tasted his way through all types of whisky to create his global best-selling ratings guide. He gave Old Pulteney 21-Years-Old a glowing review, commenting that the single malt is ‘by far and away one of the great whiskies of 2012, absolutely exploding from the glass with vitality, charisma and class.’
Margaret Mary Clarke, Senior Brand Manager of Old Pulteney is thrilled with the quadruple award. `It is an enormous honour to have won four of Jim Murray’s Whisky Bible Awards for Old Pulteney 21-Years-Old. This is one of the most prestigious accolades a whisky can receive, and we are delighted that our distillery and the Old Pulteney team have been recognised for our passion and depth of expertise in the art of whisky creation.’
This award celebrates the global appeal of a whisky which has been distilled in Wick at the most northerly distillery in the Scottish mainland since 1826. This coastal location gives Old Pulteney the unique ‘salty, nerve-tingling journey’ Jim Murray describes in his tasting notes, as part of the reason he loved the taste of the 21-Years-Old Single Malt so much.
This global recognition for Old Pulteney 21-Years-Old has coincided with an exciting year for the whisky, as it embarked on a momentous world first voyage: the Old Pulteney Row to the Pole. This ambitious expedition, led by Scottish explorer Jock Wishart and his five-man team, achieved their goal to be the first ever crew to row to the Magnetic North Pole in August this year.
Already a favourite tipple for whisky drinkers in the UK, Old Pulteney has developed global appeal, and winning such a host of highly-regarded awards will be sure to secure Old Pulteney’s place as one of the top whiskies in the world.
Article Courtesy of Press Release
Press Release
24 Oct
2011
anCnoc Applauded at Scottish Creative Awards
anCnoc Highland Single Malt Scotch Whisky awarded for website
anCnoc (pronounced a-nock) Highland Single Malt Scotch Whisky has received top marks for its innovative website at the inaugural Scottish Creative Awards, held recently in Edinburgh.
The brand’s creatively designed website, www.ancnoc.com, stood out amongst contenders to the award’s prestigious judging panel which is comprised of 11 leaders in the Scottish creative industries.
The awards recognise and reward the very best of the country's creative industries including advertising, design and digital marketing .
The website, designed by digital design agency Whitespace, contains a fluid combination of colourful, impactful images showcasing anCnoc Single Malt’s expressions along with contrasting black and white illustrations that capture the brand’s essence, flavour notes and its heritage. The website also features a new way of navigating on screen called ‘infinite scrolling’ which unobtrusively loads content in-line as the user scrolls down the page.
anCnoc Brand Manager Gillian Gibson commented: ‘We are delighted that anCnoc’s website has been recognised at these prestigious awards. anCnoc blends together the ‘old and new’ by using traditional production methods to create a refreshingly modern, intriguing and high quality single malt. anCnoc’s essence is a modern tradition and our website reflects the time honoured-process with a very contemporary and up-to-date style.’
Article Courtesy of Press Release
Press Release
24 Oct
2011
Glengoyne Distillery Renovations Mark Best Summer Season Ever
Glengoyne Distillery is celebrating the launch of a brand new shop and visitor centre upgrade on the back of its most successful summer season ever.
The changes at Glengoyne, which include a complete overhaul of the shop as well as updates to the visitor centre, were completed in time for the end of the summer season which has so far seen a massive 48,500 visitors through the doors of ‘Scotland’s Most Beautiful Distillery’ – a 6% rise on last year.
A total of £300k has been invested in the visitor facilities upgrade in 2011 with further renovations planned for 2012. This comes in addition to the £200k spent on renovating the Manager’s House in 2007 for use as an events space and more than £2.5 million spent on operational upgrades to the distillery such as new warehousing and stills.
New features inside the shop include a new tasting area and the ‘Pour Your Own Dram’ facility, where guests are given the chance to fill and label their own bottle direct from an exclusive single cask, before logging it in the customs book. The cask currently available is an American Oak First Fill hoggie from June 2000, cask number 1016. It offers great tropical fruit flavours and plenty of hands-on whisky fun, priced at £75.00.
Glengoyne Brand Heritage Manager Stuart Hendry said: “The old shop area was very dark and didn’t make good use of space. Our brief to retail design agency Contagious was to create a brighter, more organised shopping area which showed off our award winning range but without losing the distinct Glengoyne character.
“I think we have hit the nail on the head and we are extremely happy with the outcome. Feedback from customers has been great and we have seen an increase in sales as a result.”
The shop renovations have allowed for the creation of a new bothy area where groups can relax before and after tours. Cosmetic upgrades have also been made to the visitor centre enabling the distillery to continue offering first class conference and events facilities to corporate and private clients.
A new series of Glengoyne films was also commissioned from Republic Productions to present a fun and informative look into life at Glengoyne for use during tours and events at the distillery and throughout the world. The films range from a short two minute promotional film, tasting notes and cooking demonstrations to in-depth films on distillation and maturation, all highlighting what makes Glengoyne unique. The well known characters from around the distillery including Head Stillman Duncan McNicoll and Engineer & Warehouseman Billy Edminston were chosen to star in the film, rather than actors, to help communicate the unique character of Glengoyne.
Stuart Hendry commented on the film: “The two aspects that contribute most to the Glengoyne flavour are undoubtedly our SLOW distillation (the slowest in the industry) and our devotion to sourcing the finest possible sherry casks from Spain. In order to fully understand where those flavours come from we wanted to take consumers inside the stills and on a journey to Jerez.
“The feedback from viewers is hugely positive. They enjoy getting behind the scenes and meeting the people. Visitors take particular pleasure in speaking to the stars as they meet them around the distillery yard.”
Glengoyne continues to push forward its plans for new customer engagement and will be exhibiting at this year’s BBC Good Food Shows in both Glasgow and Birmingham. The brand has invested in a new exhibition stand will be occupying a large prime spot at the popular food shows in the SECC Glasgow 21-23 October and NEC Birmingham 23-27 November. The Glengoyne team will be offering visitors the chance to sample the multi award winning Glengoyne core range.
Article Courtesy of Press Release
Press Release
24 Oct
2011
Wick malt named world's best whisky
A single malt distilled in one of Scotland's most remote distilleries has been named the world's best whisky by a leading expert.
Old Pulteney was crowned World Whisky of the Year in Jim Murray's 2012 Whisky Bible.
The 21-year-old single malt scored a record-equalling 97.5 points out of 100.
The whisky is matured in American oak casks and bottled at the Pulteney distillery in Wick, Caithness.
Whisky expert Mr Murray tasted more than 1,200 new drams before deciding on the winner.
He said: "The 21-year-old Old Pulteney absolutely exploded from the glass with vitality, charisma and class.
"Pulteney doesn't have the financial muscle of the major whisky barons to market its malts on the global stage.
"I hope that this award helps one of Scotland's great unsung distilleries to become discovered around the world."
Pulteney has a chequered past in the Caithness town.
New temperance laws saw the parish of Wick vote to end the public sale of alcohol in 1922, a ban that stayed in place for 25 years.
Faced with falling demand, Pulteney closed in 1930 - but reopened in 1951 after prohibition was overturned in a further vote.
A Pulteney spokesman said: "We are absolutely delighted to have won this award. It is a tribute to the traditional craftsmanship we have honed over the centuries and also to the unique character that the town lends to our whisky."
US bourbons took the two runners-up places in the Whisky Bible awards.
George T Stagg was named second best while 10-year-old Parker's Heritage Collection Wheated Mash Bill picked up third.
The sweet taste of a Rugby World Cup victory is ensured to linger longer with a whisky released to mark the celebration."Vindication" has been waiting 16 long years to come out of the barrel - ever since the All Blacks were defeated at the World Cup in South Africa during 1995.
"We should have won the cup in South Africa, but we were poisoned," said New Zealand Whisky Company Director John Evans."We wanted to do something for the 2011 World Cup and rather fortunately we had this whisky.""So we decided we would bottle it and call it Vindication."The whisky, a single malt, would not have gone on sale if the French had been victorious at Eden Park last night.Evans said Vindication was barrelled in Dunedin - not in French oak - and would be sold nation wide.It goes hand-in-hand with the company's other special rugby release, the 1987 malt named "Touch. Pause. Engage."A two-pack of 150ml bottles will retail for $99.
GROWING demand for its whisky portfolio and other drinks helped Pernod Ricard to deliver a forecast-beating 6% increase in first-quarter sales.
The French firm said yesterday that sales of £1.739billion were achieved in the three months to the end of September after what it described as a very good start to the year. It expects the outlook to remain positive for the remainder of the year, with growth in underlying operating profits of 6% forecast and a continued reduction in debts.
Analysts at Liberum Capital said the expectation for the increase in annual profits was likely to disappoint because markets were looking for 8%.
WHISKY entrepreneur Gary Still discovered his love for the water of life at a very young age.His grandfather, Ernie Fraser, used to distil his own whisky at his farm at Baynault, near
Crathie.Now Gary is one of Scotland’s most innovative whisky entrepreneurs, with his award-winning
whisky bar concept set to be rolled out across the UK.
Gary, who was born in Aberdeen, is one half of the husband and wife team behind the WHISKI Bar and Restaurant in Edinburgh’s Royal Mile.The bar has won numerous awards and the couple have recently opened their second venture in the capital, the WHISKI Rooms, on The Mound.Gary, 45, emigrated from Milltimber to Johannesburg, South Africa, with his parents when he was a child, but returned aged 19 to study computing at Aberdeen College of Commerce.He said: “I wasn’t really into whisky particularly when I first came back to Aberdeen – that didn’t happen until I was in my 20s and 30s.”Gary went on to study computing for another year in Napier College, Edinburgh, which is where he met his wife, Anne, who hails from Dumfries.The couple then moved to London where their careers took off in the world of finance IT within the banking industry. Gary said: “Anne and I worked for quite a number of big corporations and
banks, managing IT projects on the trading floors and working in the futures and options
market.”
The couple worked in London for 10 years before deciding to head home to Scotland.“We had always wanted to come back to Scotland,” added Gary, “and when Anne became pregnant we
decided that the time was right.”The couple found work in the IT sector in Edinburgh and also invested in some Edinburgh property. But after their two children were born they decided to look for another challenge.They had planned to buy and run a hotel but could not find the right property.Gary said: “The idea for the whisky bar was born from my own passion for whisky. I had also really started to notice how whisky was no longer regarded as an older man’s drink and was very popular with younger men and also with women.“It is one of Scotland’s biggest exports and enjoys a great reputation all over the world.”The couple’s first venture, WHISKI Bar and Restaurant, opened two years ago. It was a big hit with locals and tourists alike and has also proved popular with festival performers.The bar has live music every night and the restaurant menus are a particularly Scottish affair
with lots of locally sourced produce.
Their new venture, the WHISKI Rooms, incorporates three experiences in one. There is a shop selling what is claimed to be the largest range of whiskies in Scotland, all available for mail order, plus a bar and bistro.“So many of our customers would try out a new whisky, then want to know where they could buy it to take it home with them,” said Gary. “That was why we decided to open the shop, which is also an online store, so people could buy any whisky they wanted and have it posted to anywhere in the world.”The WHISKI Rooms also incorporate a bistro with a Scottish menu, and there are regular whisky tastings for customers with a resident expert.Gary said: “We’ve been delighted with the response so far. Whisky is enjoyed by people of all
ages, and whisky cocktails are especially popular with the younger crowd.”The Stills plan to roll out the concept to other cities, with Aberdeen and London top of their wish list.
Edinburgh Whisky Stramash appoints threebrand for PR
Threebrand has been appointed to provide PR support for the Edinburgh Whisky Stramash event.The agency will handle the official launch and warm-up to the event, which takes place next May
at Edinburgh’s Surgeons’ Hall and will include molecular experiments, murder mystery and whisky
cocktails. Gillian Hamilton, head of PR at threebrand, said: “As specialists in food and drink,
particularly whisky, we were really pleased to be appointed to work on the Whisky Stramash.“We like the individuality of the event,- it’s fun, yet informative – so it fits in with what we
do as a company as well. We’re really looking forward to working together on the inaugural event
and hope it’s just the start of an exciting partnership.”
A rare bottle of whisky distilled in 1883 and bottled in 1931 has been sold at auction. The bottle of The Glenlivet was originally owned by Captain William Smith Grant, great-grandson of Colonel George Smith who founded The Glenlivet Distillery near Ballindalloch, Banffshire, and had been in the family ever since.
The whisky, which spent 48 years in a barrel before it was bottled, was sold for £18,750, including a buyer’s premium of 25 per cent, at Bonhams in Edinburgh.
Its pre-sale estimate was between £15,000 and £20,000.
A bottle of The Macallan Anniversary Malt, more than 50 years old, which was distilled in 1928 and bottled in 1983, was also sold. Number 50 of 500 produced, the bottle fetched £16,875, including the buyer’s premium, beating the £10,000-£12,000 estimate.
Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, was awarded the much-coveted Distiller of the Year title at the International Spirits Challenge (ISC) official awards ceremony held in London this week.
The prestigious Distiller of the Year award recognises consistent excellence and quality across a portfolio and completed a hugely successful night for Chivas Brothers, who also collected Gold medals for The Glenlivet 18 Year Old and Strathisla 12 Year Old single malts that are both available in New Zealand.
Christian Porta, Chairman and Chief Executive of Chivas Brothers, comments: "We are delighted to have been so successful at this year's ISC. It is a fantastic accolade to be named Distiller of the Year, and is the ultimate third party endorsement of the high quality of our Scotch whisky and gin portfolio. This prestigious award is a tribute to the craftsmanship and dedication of our master distillers and blenders."
Chivas Brothers is the global leader in luxury Scotch whisky and premium gin and its portfolio includes Chivas Regal, Ballantine's, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, 100 Pipers and Passport.
The International Spirits Challenge is one of the most authoritative, respected and influential spirits competitions in the world. Now in its 16th year, the competition is founded on a rigorous and independent judging process, which serves to encourage the high calibre of spirits entered into the competition each year. Receiving more than 1,000 entries from nearly 70 countries worldwide, the ISC is a truly global competition.
Chivas Brothers were also awarded ISC Distiller of the Year in 2002 and 2007.
The Spirit of Speyside Whisky Festival continues to provide a major economic boost to the North's economy, attracting a significant loyal audience.
And a large number of people attended the celebrated festival for the first time, according to a survey published today.
The Spirit of Speyside Whisky Festival Market Research and Festival Evaluation 2011 report found that the five-day event, which ran from April 28 to May 2, attracted over 47,000 visits to its packed programme of whisky-themed events.
It generated £613,000 towards the Speyside economy and £722,000 towards Scotland as a whole.
There were well over 200 events running throughout the five days.
The festival has grown in importance over the past 12 years to become one of the leading whisky events in the world.
Almost half of this year’s festival visitors were from overseas, with whisky aficionados travelling from as far afield as Israel, Columbia, New Zealand, Australia and Russia.
Scandinavian visitors continue to represent the keenest Speyside whisky fans with other connoisseurs coming from countries such as Germany, US, Netherlands, Canada, Italy and Japan.
Festival chairman Jim Royan said: “Year after year the festival continues to attract visitors from around the globe, with many already having attended twice or even up to six times before.
"And encouragingly a large percentage of new visitors this year were experiencing the festival for the first time.
"Hopefully they will find the festival as compelling as our many loyal and regular visitors, and come back to join in the festivities with us time and time again.
“We certainly know they enjoyed themselves, because almost 100% of our visitors said they were 'very happy' or 'happy' with their festival experience, enjoying the atmosphere, hospitality, friendliness, expert knowledge and, this year in particular, the weather!”
Popular events on this year’s festival programme included the Whisky Awards Finals and the opening dinner; the many whisky dinners running throughout the festival as well as the highly regarded and exclusive three-day Whisky School where enthusiasts learned about the science, art and folklore of the whisky industry at the historic Knockando Distillery.
Several events also take place locally including at Teh Glenlivet Distillery and also at Craggan Mill restaurant by Grantown.
Mr Paul Bush OBE, Chief Operating Officer for EventScotland commented: “It is wonderful to see the Spirit of Speyside Whisky Festival continuing to attract large numbers of Scottish and overseas visitors to the event.
“The economic impact generated for the local area shows the importance of events in Scotland and its continued success shows the appetite for Scottish produce, culture and heritage in an iconic setting.”
Makro’s own-brand whisky wins silver award from IWSC
Makro’s own-brand whisky, Charles House, has been awarded a silver medal from IWSC International Wine and Spirits Challenge.
Charles House Whisky uses a blend of the finest grain from the Lowlands of Scotland combined with the highest quality Speyside and Highland malt whiskies. Each cask is matured for a minimum of three years before being selected to create the final blend.
IWSC has been independently testing and grading products from across the world for over 40 years using a rigorous two stage process of blind tasting and a chemical and microbiological analysis.
The IWSC judges are some of the most renowned wines and spirits experts from across the world and a trophy is highly respected by many leading supermarkets and suppliers including Waitrose.
Karen Hornby, Own Brand Manager for Makro, said: “We are extremely proud that our own brand whisky has been recognised with one of the highest accolades at an international level, beating off competition from around the world.
“At Makro we take great pride in our own brand products so to have one awarded with a silver medal by IWSC is a fantastic achievement. The whisky market is increasingly competitive but that’s where experience, expertise and quality, combined with market-leading innovation, really come into play.
“We have invested considerable research into finding a reliable supplier with the technology and expertise to provide a truly superior product. This whisky retails at a fantastic price and is great value for money for such a premium product.”
Charles House Whisky costs £9.54 (70cl) and is available in a variety of sizes including 20cl, 70cl, 1 litre and 1.5 litre.
Johnnie Walker Launches New Limited Edition Whisky in the United States
The makers of Johnnie Walker announce the launch of Johnnie Walker Double Black, a new limited edition Scotch whisky debuting in the United States this month. Imagine your favorite song; now turn up the volume. Double Black amplifies the signature style of Black Label, including its hallmark smokey flavor, to produce a bold blend of extraordinary depth, richness and character.
Johnnie Walker Black Label has withstood the test of time. Over the past 100 years, this iconic brand has grown from a grocer's blend to a whisky enjoyed around the world. Year after year, the liquid inside a bottle of Black Label honors the legacy of its creators. The heart of the whisky is the pioneering spirit of innovation passed down by John Walker and his sons, and Double Black is the product of this legacy.
"Johnnie Walker Double Black begins with Johnnie Walker Black Label as its starting point. From here we explored the characteristics that define this beloved blend and thought how can we offer a new perspective on it," said Johnnie Walker Master Blender Jim Beveridge. "With access to the world's most diverse stocks of aged whiskies in the world, I was able to create something entirely new inspired by the cornerstone of this whisky house, and arguably the most beloved Scotch whisky in the world, Johnnie Walker Black Label. It's an honor and a privilege to be able to share it with the US."
By reaching deep into some of the House of Walker's most distinctive - and unparalleled - single malts reserves, Master Blender Jim Beveridge has created a powerful whisky that stands tall when placed shoulder to shoulder against its brethren blends and stands apart from all other whiskies on the market. Rich peaty single malts are combined with whiskies matured in deeply charred oak barrels. The result is a powerful intensity of flavor that is undeniably Johnnie Walker, and undoubtedly drawn from the signature style of Black Label.
"Since debuting in Duty Free shops globally, there has been great excitement around Johnnie Walker Double Black. We've received countless inquiries on our Facebook page and at House of Walker tastings asking when it will be available in the United States," said Adam Rosen, Diageo Brand Director, Scotch Whisky Portfolio. "People want to try it. They are attracted to what the blend offers by being Black Label, amplified. As with all of our Johnnie Walker blends, we ask that adults enjoy responsibly."
Johnnie Walker Double Black will be available nationwide beginning in October 1, 2011 with a suggested retail price of $40. The limited supply is expected to last just until the holiday season.
Article Courtesy of Press Release
Press Release
07 Oct
2011
Glenmorangie whisky visitor centre to reopen
A whisky distiller will officially reopen a visitor centre at its Highland distillery following a revamp.
Glenmorangie said it expected the new-look centre at its distillery in Tain to become a "must-see" tourist attraction.
The renovation includes new gallery spaces exploring the distillery's history and an archive room.
The distillery has Scotland's tallest whisky stills. An opening weekend is to be held on 15-16 October.
SCORES of distilleries from across Scotland have signed up to take part in a fledgling drinks festival, to be held next summer.
A combined 14 distilleries and brands have signalled their intention to attend the Spirit of Stirling Whisky Festival, planned for the city’s Albert Halls on May 12.
Representatives from anCnoc, Arran, Balblair, Glenfarclas, Glenglassaugh, Glengoyne, Old Pulteney, Bruichladdich, Tomatin, Glen Garioch, Auchentoshan, Bowmore, Dalmore and Jura will all be involved, organisers revealed this week.
The showcase is the brainchild of local businessmen Stuart Campbell and Cameron McCann.
Mr McCann said: “We are delighted with the early response from the distilleries that we have approached.
“This is only the first tranche of confirmed distilleries and brands. We will be announcing more in due course.”
As part of the festival, two masterclasses will be held at the Dumbarton Road venue to allow fans of the country’s national drink to enhance their knowledge, nosing and whisky-tasting skills.
Mr McCann, who runs the Ealain Gallery in Drymen, continued: “In addition to the festival itself, we are starting a second whisky tasting club to complement the one we already run from our shop in Drymen.
“The new Ealain Whisky Club will be held in Stirling, with the first event taking place in the Allan Park Hotel tomorrow (Thursday, October 6).
“To kick off the new club, we’re welcoming in Balblair who will take us through their range.”
The night gets underway at 7.15pm and will last for approximately two hours. Tickets are £10. To book a place telephone the Ealain Gallery on 01360 660996.
General admission tickets to the Spirit of Stirling Whisky Festival have been priced at £20 and can be purchased from either the Ealain Gallery, the Albert Halls (01786 473 544) or Abbey Antiques, on Stirling’s Friars Street (01786 447 840).
For more information visit www.spiritofstirlingwhiskyfestival.co.uk
Scotch Malt Whisky Society gears up for Whisky Week
To mark Whisky Week, The Scotch Malt Whisky Society has created a week-long programme of events.
Whisky Week will run in London from 5 - 13 October, with the main event, the Whisky Show taking place at The Whisky Exchange, Vinopolis in London on October, 7 and 8.
An exclusive and rare 39 YO cask has been bottled especially for the show, along with a selection of hand-selected drams which form the society's Dream Dram flight.
The Dream Drams can only be tracked down at the society's members' rooms at 19 Greville Street, Farringdon or at The Whisky Show during Whisky Week.
Other events include:
Wed 5 Oct: Whisky Week is launched at Bistro du Vin in Clerkenwell with a sampling of five Whisky Show Dream Drams.
Thu 6: Whisky Week continues at the society's London members' room at 19 Greville Street with exclusive Dream Dram flights and offers.
Fri 7 & Sat 8: Sample over 20 different society single cask malts, including exclusive Whisky Show cask 35.59 in the SMWS Lounge at The Whisky Show, and a fleeting sample from the ‘world's widest selection of single cask malts'.
Sat 8 & Mon 10: The society's monthly release of single cask bottlings goes on sale -members can enjoy a selection of the 12 new bottlings at two exclusive events at 19 Greville Street.
Thu 13 Oct: The fashion elite enjoy a drop of the good stuff at an exclusive tasting at Matches Men's Week of Style event at The Matches Town House in Marylebone.
Old Pulteney Creates Celebratory Spirit to Mark Heroes’ Homecoming
Multi award-winning Old Pulteney Single Malt Scotch Whisky has today unveiled a limited edition commemorative bottle to celebrate one of the World’s last great firsts in maritime endurance - the Old Pulteney Row to the Pole expedition.
On the 26th August this year, British arctic adventurer Jock Wishart and his pioneering crew made history by successfully completing a never attempted before expedition to row to the 1996 magnetic North Pole. The four week adventure, which was sponsored by Old Pulteney, proved to be a challenge of a lifetime, as the crew braved extreme Arctic conditions to complete their 450 mile voyage into the unknown. The limited edition release was designed to mark their momentous achievement.
Only 3,000 of the unique, collectable bottles will be available world-wide and will feature exceptional single malt selected by Malcolm Waring, Distillery Manager at Pulteney Distillery. The exclusive edition is matured in ex American and ex Spanish sherry casks and bottled in 35cl at 40%, ABV. On the palete the initial sweet hints of citrus combined with overtones of raisins, pears, chocolate and warm spices lead to a full bodied long lasting finish.
Presented in a traditional canvas sailing gift bag, the bottle’s eye catching design features the expedition’s distinctive artwork and is endorsed with expedition leader Jock Wishart’s signature.
Commenting on the release, Margaret Mary Clarke, Senior Brand Manager from Old Pulteney says:
“The Old Pulteney Row to the Pole expedition proved to be an unforgettable and unique experience for all involved and we are proud to have been involved in such an ambitious challenge.
Our partnership with Jock and the expedition stems from the brand’s age old heritage of supporting maritime adventure and we are delighted to release a commemorative bottle to mark the crew’s dedication, bravery and remarkable success.”
Old Pulteney Single Malt Whisky is crafted at the most northerly distillery on the UK mainland in Wick. The distillery was founded in 1826 at the height of Wick’s herring boom and it’s this maritime heritage that gives the whisky its name as the Maritime Malt.
Article Courtesy of Press Release
Press Release
01 Oct
2011
Grant’s sales lift aided by global thirst for whisky
Independent whisky distiller William Grant and Sons said yesterday turnover was nearing £1billion amid continuing global expansion for the industry.
The firm behind Glenfiddich single malt said turnover for 2010 was £951.5million, up 14% on the previous year.
Dufftown-based William Grant said the improvement in sales was down to growing demand for whiskies such as Grant’s and The Balvenie plus its Hendrick’s gin brand.
Figures were also boosted by the performance of Tullamore Dew Irish whiskey, the biggest acquisition in Grant’s history.
Blended Scotch Whisky Johnnie Walker to launch global campaign
Blended Scotch Whisky, Johnnie Walker, is to launch a new global, integrated marketing campaign – the Keep Walking Project – from 29 September to showcase a series of pioneering ideas which could help the world take a step forwards.
Inspired by the ‘Keep Walking’ strapline, which has been the core idea of all Johnnie Walker advertising since its introduction in 1999 and continues to evolve with the times, the campaign will be supported by an extensive above the line campaign and will harness the power of social media to galvanize support for three innovative initiatives in the fields of the arts, technology and business.
Fully interactive, consumers in each participating market will be urged to debate and ultimately decide which initiative they think has the most potential to shape the future in their country.
The campaign will culminate next spring when Johnnie Walker will bring the preferred initiatives to life in each participating market – Bulgaria, Brazil, Greece, Lebanon, Spain, Thailand and Vietnam – to demonstrate their untapped potential.
Designed for the age of consumer engagement and empowerment, the Keep Walking Project will be run from central Facebook hubs and feature extensive TV, outdoor and digital activity as well as a dedicated free iPhone app for deeper immersion into the campaign.
Gavin Pike, Global Brand Director for Johnnie Walker, said the campaign aims to build affinity with inventive, open-minded consumers who want to progress in life, never standing still.
“The Keep Walking Project embodies the Johnnie Walker spirit of progress, which enabled three generations of the Walker family to grow a small grocery store founded in 1820 into the world’s number one Blended Scotch Whisky.
“We’re building on decades of innovation in advertising to launch the first participative Johnnie Walker campaign. This bold next step for the brand will offer our consumers a collective sense of participation and achievement and hopefully spark new thinking about what can be achieved by working together.”
“By using our communications to encourage like-minded consumers to connect, collaborate and champion causes that inspire them we will deliver a deeper engagement with our brand as well as showcasing some of the pioneering thinking that could lead us towards a better future”.
IT’S unusual to hear women saying they enjoy whisky, but Kirsty Dagnan’s entire career is based on Scotland’s iconic dram.
Her appreciation of the drink saw her appointed senior site manager of the Glen Ord Group when she was just 27 – making her Diageo’s youngest distillery manager yet.
Kirsty’s role covers the Glen Ord Distillery and Visitor Centre, Glen Ord Maltings, Teaninich Distillery and North Engineering Centre.
And, as the distillery is undergoing a £3.2million expansion programme driven by the growing global popularity of Scotch whisky, it’s certainly exciting times for Kirsty.
She said she always had a passion for whisky and, while studying for a BSc (hons) in forensic and analytical chemistry, she decided to follow her dream of becoming a distillery manager.
“When I told my family, their response was, ‘Are you not doing the wrong course?’” she said.
“If you work hard and are determined, you can achieve anything.”
After finishing university six years ago, Kirsty’s determination to succeed saw her joining Diageo on its graduate scheme.
The scheme involved three one-year placements and her first was working on a variety of projects at Port Dundas Distillery in Glasgow before moving to Speyside to work at Linkwood Distillery as a site operations manager.
For her final placement, she travelled to Amsterdam for a year to work in logistics.
“I have always had a passion for whisky but wanted to work in a variety of areas to gain experience before making the move,” Kirsty said.
“After Amsterdam, I got my first permanent role working as business leader for white spirits and sweetened products at Diageo’s packaging plant at Leven in Fife, and I was in this role for two years before applying for the position of senior site manager in malt distilling at Glen Ord.”
Glen Ord Distillery produces spirit for one of Diageo’s single malt brands, The Singleton of Glen Ord, which is the fastest-growing single malt Scotch in Asia – and consistency is crucial.
“My job is to make sure we produce the best possible spirit every single day,” Kirsty said.
“The visitor centre at Glen Ord is also extremely popular and last year we welcomed over 18,000 visitors. I have a great team of people who are all responsible for the success of the distilleries, maltings, engineering and the visitor centre.
“I love my job and I feel very lucky to manage great distilleries which produce great whiskies. I also love working with a fantastic team, making products that we can all be very proud of.”
For youngsters keen to succeed in the world of work, Kirsty explained that hard work and determination were the key factors.
“Don’t give up on getting your dream job,” she said. “If you work hard and are determined, you can achieve anything.
“I am very proud of what I have achieved in my career to date. I have worked hard and have had a lot of support and guidance along the way.
“Diageo is a great company for encouraging career development and there are lots of opportunities to progress. I’ve also been lucky to have lots of great help and support from my colleagues.”
The Whisky Advocate was released today after undergoing a complete redesign with the aim of reaching a broader consumer market for high-end spirits.
“With the new redesign and broader-interest articles, we hope to greatly expand our readership,” said John Hansell, the editor of Whisky Advocate. “The magazine now has a luxury look and feel, similar to its sister publications Wine Spectator and Cigar Aficionado.” The magazine’s publisher is Amy Westlake.
In 2010, M. Shanken Communications, which publishes both Wine Spectator and Cigar Aficioando, acquired Malt Advocate, a well-established magazine for the whisky enthusiast and sponsor of the WhiskyFest events across America.
Marvin R. Shanken, chairman of M. Shanken Communications, said he’s very excited that the company portfolio now has its own spirits magazine for consumers. “We plan to make major investments in this title, because we think the time for a whisky magazine is now.”
“In recent years, whenever I would visit wine shops across America, I would see big window displays and vast selections of whiskies,” Shanken added. “When I asked retailers why they stocked so many whiskies, their answer was always the same: because they sell. I then asked who was buying them—particularly as so many of them are high-priced. Their answer: the same people who buy fine wine.”
The newly redesigned Whisky Advocate will include stories related to the good life for whisky lovers, including unusual bars and restaurants, travel to locations where great whisky is made, and associations with other fine products, including cigars and golf. “The interest level and market for single malts and whiskies in general is booming,” Shanken said. “The opportunity for Whisky Advocate is unlimited.”
The Whisky Advocate has hosted tasting events across America for many years, attracting thousands of whisky lovers. The next WhiskyFest will be held in San Francisco on October 7, followed by a WhiskyFest in New York on November 1. The New York event has been sold out for months.
Article Courtesy of Press Release
Press Release
20 Sep
2011
Edrington launches smokier Black Grouse whisky
The Edrington Group is to launch a smokier expression of its Black Grouse whisky.
The company describes The Black Grouse - Alpha Edition as a “richer, smokier expression” of The Black Grouse.
The Alpha Edition will be launched early next year and will be exclusive to travel retail for the first six months.
The package depicts a male black grouse in full display during the mating season “as he embarks on his mission to become the alpha male”.
Helen Potter, innovations manager for The Famous Grouse: “On first taste it is rich and sweet, before layers of smoke reveal themselves. We believe we have created something truly special which will appeal to scotch whisky, bourbon and rum spirit drinkers keen to explore a richer, fuller version of The Black Grouse.”
The Black Grouse - Alpha Edition RRP is €33 and the whisky made its debut at TFWA Cannes.
Dalmore Sets New World Record - £125,000 For One Bottle Of Whisky
The most expensive bottle of whisky ever sold in retail has been revealed by Whyte & Mackay at the Tax Free World Association Show in Cannes.
The last bottle of The Dalmore 62, released from the personal collection of master distiller Richard Paterson, was sold at Changi Airport in Singapore for £125,000 just two weeks ago.
This breaks the previous retail record set by the same brand after the final bottle of Dalmore 64 was sold in Harrods for £120,000 three months ago.
Whyte & Mackay has also revealed that Jura is the fastest growing malt whisky in the world with a sales increase of 38%, while The Dalmore is the third fastest growing malt with a rise of 34%.
This success is emulated in travel retail where Jura has grown by 48% and The Dalmore by 55% in the last 12 months.
When The Dalmore 62 was first released in 2002 it went down in history as being the most expensive bottle of whisky ever bought and consumed in one sitting. An anonymous business man paid £32,000 for the bottle at the Penny Hill Park hotel in Surrey. After sharing it with friends, the buyer left a tip for the waiter in the form of the last drop of whisky in the bottle estimated to be worth £1000.
The Dalmore creator Richard Paterson kept one of the original 12 bottles back and gave it exclusively to DFS in Singapore. The rare whisky, with spirit dating as far back as 1868, was decanted in to a bespoke hand blown crystal decanter and adorned with the brand’s iconic 12 pointer royal stag’s head – hand crafted in platinum. All this sits in a specially made bespoke wooden presentation case which took over 100 man hours to create.
Dr Vijay Mallya , Chairman of Whyte & Mackay and United Spirits
“I always knew there was massive potential with both of these award winning whiskies. With the right focus and investment, it was clear that Jura and The Dalmore could be highly sought after brands. I’m particularly pleased about Jura as it was my father’s favourite whisky, and it’s great to see it getting the plaudits and success it deserves.”
Mallya continued: “And as for the record breaking Dalmore 62. This is an absolute bargain in my mind. The owner of this fabulous bottle now owns one of the rarest and most exclusive whiskies in the world. It’s a fantastic investment, rising in value by £100,000 in 10 years. How much will it be worth in another 10 years?“
The Dalmore creator Richard Paterson
“The Dalmore 62 is legendary and so many people have asked about buying the last bottle. In the space of 10 years it is has grown in value and is worth five times the original asking price, verifying the luxury credentials of The Dalmore, and confirming that whisky - our “liquid gold” - is an investment worth making.”
Article Courtesy of Press Release
Press Release
12 Sep
2011
Scotch whisky exports soar by 22%
Emerging markets helped boost Scotch whisky exports by 22% in the first half of this year, according to new figures.
The Scotch Whisky Association (SWA) said global shipments between January and June reached £1.8bn, up from £1.47bn achieved during the same period in 2010.
The USA remained the top export market by value with shipments hitting £268m, an increase of about 14%.
The SWA also said growth in Asia and South America was "very strong".
Exports to Central and South America reached £214.4m in the first six months of the year - a 49% jump on the same period in 2010 - while shipments to Asia increased by 33% to £422.5m.
Taiwan is now a top five market for Scotch whisky, with shipments growing to £70m from £48m. Exports to Brazil rose by 56% to £44.8m.
The equivalent of about 569 million bottles was exported in the first six months, an increase of 19% to the end of June.
However, volume was up by less than 5% on an annualised basis between July 2010 and June 2011.
The SWA said that figure reflected the slowdown at the end of 2010 due to economic uncertainty, followed by a growth in confidence among producers bolstered by increased demand from emerging markets.
SWA chief executive Gavin Hewitt said Scotch whisky producers could be proud of their continuing success.
He said: "Scotch whisky is a main driver for the UK and Scottish economies in building export markets.
"We are making a strong contribution to the Scottish government's ambition of growing the country's exports by 50% by 2017.
"While traditional export markets remain important, we are making excellent headway in other regions. Consumer confidence is strong."
He added that a free trade agreement with South Korea and better legal protection for Scotch whisky in India and Turkey gave optimism for further growth.
India and Turkey are now among a growing number of countries which recognise Scotch as a product that can only be made in Scotland.
Welcoming the statistics, Rural Affairs Secretary Richard Lochhead said: "The news that whisky exports have rocketed by a quarter is absolutely phenomenal.
"Our whisky sector is an international success story and more and more discerning drinkers around the world are enjoying a dram and a little bit of Scotland.
"The food and drink industry is at the heart of Scotland's global reputation. And it is good to see that while the USA remains the top market, the emerging markets are booming too."
Their lifestyle is more associated with caipirinhas than kilts, but Brazilians have developed a taste for Scotch Whisky.
Shipments of Scotch to South and Central America grew by 49 per cent to £215 million over the first six months of 2011, according to new figures from the Scotch Whisky Association (SWA).
Scotch Whisky is now the UK’s sixth largest export to Brazil, where sales rose by 56 per cent over the first half of the year. Sales to Columbia were also strong.
A spokesman for the SWA said that whisky is being bought by “generally young, newly affluent” South American consumers who buy the drink to “make a statement” in front of their friends.
The SWA said that total global shipments of Scotch increased by a fifth to £1.8 billion over the first half of the year compared to the first half of 2010. In total, around 569 million bottles were sold.
The USA remains the top export market – with shipments hitting £268m – while France is the second most valuable market.
Exports to Asia rose by a third to £422.5 million. Taiwan is now one of the top five countries in the world for Scotch.
Gavin Hewitt, chief executive of the SWA, said: “Scotch Whisky producers can be proud of their continuing success. Scotch Whisky is a main driver for the UK and Scottish economies in building export markets. We are making a
strong contribution to the Scottish Government’s ambition of growing the country’s exports by 50 per cent by 2017.”
He added that a Free Trade Agreement with South Korea and better legal protection for Scotch Whisky in India and Turkey give “optimism for further growth”.
“India and Turkey are now among the countries which recognise Scotch as a product that can only be made in Scotland. We will continue to fight for fairer treatment in overseas markets and to widen Scotch Whisky’s international appeal,” he said.
The Independent Bottlers Challenge 2011 has been an outstanding success for Duncan Taylor Scotch Whisky, netting them awards in every category.
The company, who hold one of the largest privately owned collections of rare whisky casks in the world, proved once again that they are the cream of the crop in the independent sector.
‘Simply stunning, luscious and aromatic…fabulous…Blimey, how complex do you want a whisky to be!’are just some of the comments from the judges.
The company won a Gold Award in the Cambeltown category, 13-20 yo, for their Rare Auld Glen Scotia 1991(Tasting notes: Green and fresh, hint of smoke and seaweed). They also won the Islay category 21 years and over -and were the overall Islay category winner - with a Gold for their Octave Caol Ila 1983 (Tasting notes: Rich, woody, winey, peated, sweet, long with a bitter chocolate).
Now in its seventh year, the Independent Bottlers competition is a true challenge for the independents, who provide whisky enthusiasts with unique bottlings from their favourite distilleries.
CEO Scott Watson said ‘Success in the Independent Bottlers Challenge is a great tribute to what we do here at Duncan Taylor. We’ve been in this market for more than 70 years now and we’re still at the top.’
Duncan Taylor successes in the Independent Bottlers Challenge 2011:
Gold Awards:
Cambeltown Category, 13-20 years old
Islay Category,21 years & Overand overall Islay Category winner
Silver Awards:
Lowland Category,21 years & Over (Rare Auld Cameronbridge 1979)
Speyside Category 21 years & Over (Rare Auld Glen Grant 1974)
Five Bronze Awards in the Highland, Islands, Lowland and Speyside categories
Article Courtesy of Press Release
Press Release
08 Sep
2011
Duke of York opens whisky bottling plant
Glenmorangie bottling facility in Livingston receives royal seal of approval.
A new whisky bottling facility has been opened by the Duke of York, 14 years after a single malt was laid down in his name.
Prince Andrew visited the Glenmorangie facility at the Alba business park in Livingston, West Lothian, to give his royal seal of approval.
A special cask was laid down in his name at the Glenmorangie distillery in Ross-shire in 1997. Now, the cask is to "go down the bottle line" as a Special Reserve at the new bottling facility.
The Duke was presented with 270 bottles of the whisky, which will be given to his chosen charities for auction.
The facility is part of a multi-million pound investment by the company, and features environmentally-friendly technologies which allow for efficient use of energy and water, including rainwater harvesting.
The company also employed an ecologist during the design of the landscaping surrounding the centre, to preserve the ecological value of the site.
Paul Skipworth, president and managing director of The Glenmorangie Company, said: "Our new production facility has been a key part in refocusing the company to further grow Glenmorangie and Ardbeg worldwide.
"These are exciting times for The Glenmorangie Company and we are delighted that Prince Andrew was able to join us today to see his 'Special Reserve' go 'down the bottling line'."
Dr Bill Lumsden, The Glenmorangie Company's head of distilling and whisky creation, was present in 1997 and laid down the special cask for the Duke of York.
He said: "It was great to see the Duke of York here today to mark the official opening of our new production facility.
"I thought it might be something special when we laid it down 14 years ago but the quality of this malt has surpassed even my expectations.
"It's a classic Glenmorangie, with powerfully accentuated fruity and oaky flavours. One might even say it's fit for a prince."
William Grant highlights importance of travel-retail
The company will take its biggest category-devoted team to date to the Tax Free World Association exhibition in Cannes this month
Liquor supplier William Grant & Sons has highlighted the importance of the duty-free and travel-retail channel to its brands by taking to the Tax Free World Association (TFWA) exhibition in Cannes this month its largest team devoted to the category to date.
The company has made a number of key appointments over the past year including Stephen Corrigan as travel-retail director North America; Paige Parness as regional marketing manager Americas; Alex Warren as business development manager Europe; Neeraj Sharma as business development manager Indian sub-continent; and Scott Hamilton as regional manager Australia and South Pacific.
William Grant & Sons managing director global travel-retail Rita Greenwood said: “Travel-retail continues to be the flagship for brand building and showcasing the premium nature of the William Grant & Sons portfolio. In line with this we continue to support the channel with significant investment in both our brands and personnel.”
At Cannes, the company will showcase brands including Glenfiddich single malt Scotch whisky, Tullamore Dew Irish whiskey, Hendrick’s gin, The Balvenue single malt Scotch whisky, Grant’s blended Scotch whisky, Sailor Jerry rum and Monkey Shoulder blended whisky.
Drinks giant Diageo has announced plans for a new £6m bioenergy plant at its Glenlossie distillery in Moray.
A planning application to build the facility has been submitted to Moray Council.
The plant will produce energy by burning draff - the spent grain left over from distilling whisky.
The investment is on top of a £20m plan to expand its malt whisky distillation capacity in Speyside over the next three years.
The Glenlossie bioenergy plant will use around 30,000 tonnes of draff per year, the by-product from around 12 million litres of Scotch whisky production.
The facility will produce steam which will be used in the operations on site, including Glenlossie and Mannochmore distilleries and the onsite dark grains plant, which makes animal feed.
Diageo has invested heavily in renewable energy projects in recent times, including a £65m bioenergy plant at Cameronbridge in Fife.
It has also invested at Roseisle distillery, the new £40m distillery which it opened in Speyside last year.
Diageo's malt distilling director, Brian Higgs, said: "With Roseisle distillery, we showed what can be achieved in using the natural by-products of our industry to produce green energy.
"Diageo is committed to reducing its reliance on fossil fuels and to reducing our overall impact on the environment."
He added: "The plan for Glenlossie is another significant step in our journey towards that sustainable future for Scotch whisky production.
Strong performances from whisky brands including Royal Salute, The Glenlivet and Chivas Regal helped Pernod Ricard to an 8% rise in annual profits, it said yesterday.
Royal Salute – launched in 1953 as “the pinnacle of Scotch whiskies” and inspired by the Queen’s coronation that year – led the way, with net sales up 27% during the year to June 30.
It was the fastest-grower among the French drink giant’s portfolio of “strategic brands” over the period.
Whisky launch is 'most complex' Laphroaig expression
Maxxium is releasing what it describes as its “most complex flavoured” Laphroaig into the UK market, following two years as a travel retail exclusive.
The malt, Triple Wood, is finished in three ways: in bourbon casks, in quarter casks and finally in oloroso sherry casks.
The 48% abv whisky will retail for between £40 and £50.
Maxxium UK’s marketing controller for Scotch, Johna Penman, said: “It is the perfect time to launch Laphroaig Triple Wood, as malt whisky and in particular premium malt whisky, is growing ahead of the spirits market in the UK. This is partly due to consumers becoming more knowledgeable and actively seeking out new styles and flavours from brands with heritage and provenance.
“We are confident that this new expression will encourage interest and showcase the brand, the world’s number one Islay malt whisky, as a leader in the premium malt whisky market.”
Maxxium UK is promoting the launch among its 450,000-strong Friends of Laphroaig community.
The blended whisky was first launched in India and will now be extended to global travel-retail markets
Teacher's OriginBeam Global Spirits & Wine is rolling out this month the Teacher’s Origin blended Scotch whisky (pictured) in global duty-free and travel-retail markets. The product was first launched in India, where the brand is the number one blended whisky.
According to the supplier, the launch of Teacher’s Origin is also part of the brand’s “longer-term ambition to create a family whisky expressions from Teacher’s, offering consumers a broader choice, which now includes a premium blend”, while paying tribute to the brand’s heritage.
Teacher’s Origin is produced through double maturation in special 19th century-styled quarter casks of over 30 different malt whiskies. “The smaller cask size allows for more contact between the whisky and the wood, creating 30% more maturation and resulting in a full, rich, premium blend,” the supplier added.
Beam Global director for European travel-retail, Middle East and Africa Gareth Brown said: “Origin allows the Teacher’s trademark to compete with aged blends up to 12yo for the first time and provides us with a step forward in brand development. The travel-retail channel is a great environment for the trial and discovery of new whiskies by consumers, so we are keen to see how it performs in this market.”
Teacher’s Origin will be available in duty-free in 1l bottles and also in a premium gift box, carrying a recommended retail price of €29.90 ($48.80).
Benriach’s rare 1978 “firkin” cask yields just forty sublime bottles
SPEYSIDE'S BenRiach Distillery is delighted to announce its most exclusive bottling ever.
Only forty bottles of this exquisite 32-year old single malt will be available, making this an ultra-rare BenRiach expression.
The bottling follows the discovery of an unusual “Firkin” cask at the Elgin distillery.
BenRiach’s Managing Director Billy Walker takes up the story: “It’s always exciting to discover exceptionally rare and unique casks in our warehouses, and BenRiach has more than its fair share!
“Upon unearthing this Firkin, we knew we had found something truly extraordinary and sublime which will delight even the most demanding of BenRiach whisky aficionados.”
Mr Walker explained Firkin casks were traditionally used for the maturation of fine ale and the name is derived from the Middle Dutch word “vierdekijn”, meaning ‘fourth’ – in other words, a quarter of a full-size barrel.
“Because a Firkin’s size is smaller than that of a standard barrel, there's a greater surface to liquid ratio when the spirit undergoes maturation, and this imparts a more intense, fuller flavour,” he added.
“This cask, number 6337, is one of the only two Firkins in our possession. Distilled and filled to cask on June 26, 1978, and bottled at 40.1% earlier this year, the style of the whisky is classic Speyside. Due to the size of the cask, and the age of the whisky, it has generated only forty bottles, so it's bound to become a much sought-after collector’s item.”
Mr Walker’s tasting notes indicate just how special this 1978 single cask bottling is.
Appearance: Clear and bright. Light gold.
Nose: Fresh summer fruit aromas are accompanied by bold floral notes, in particular daffodils and freshly cut rosehips. Honey and subtle oak add to a tremendously complex whisky.
Palate: Full, complex and long. Incredibly well-developed with smooth, creamy vanilla married with a delicate yet clearly-defined fruit base. Apricots, peaches and nectarines drizzled with honey and a sprinkle of cinnamon.
The packaging has been designed to reflect the super-premium nature of the whisky, with the bottle silk-screened and the closure sealed via a wax dip, all of which is housed in a beautiful hand-crafted wooden box.
The forty bottles will be available from September.
Article Courtesy of Press Release
Press Release
25 Aug
2011
Diageo profits boosted by strong whisky sales
Diageo, maker of Smirnoff vodka and Johnnie Walker whisky, reported better-than-expected full-year profits boosted by strong sales in emerging markets, and announced new profit and revenue goals which pleased investors.
The world's biggest spirits maker reported a 5.4pc rise in full-year pre-tax profits to £2.36bn, on revenues of £13.2bn, up from £12.9bn in the same period last year.
Scotch whisky sales in Africa and Latin America rose 20pc and increased by 19pc in Asia.
Shares in Diageo jumped more than 4pc in early trading after the company said it was looking to grow underlying sales by 6pc, improve profit margins by 200 basis points (bps) over the next three years, and achieve "double-digit" earnings growth in the medium term.
"The group has made a bold statement with public targets," said analysts at Credit Suisse, who said Diageo's earnings were in line with forecasts. "It is the margin target that most catches the eye. Consensus has margins going up 170bps over the next 3 years."
Paul Walsh, chief executive, said: "While Diageo is not immune from a fragile global economy, this is a strong platform ... Achievement of these aims would underpin even stronger dividend growth."
Dalmore distillery evokes the spirit of whisky making
JAMstudio have added a touch of drama to a visitor centre for The Dalmore, refurbishing existing buildings to create an innovative Highland whisky distillery near Inverness.
Reflecting The Dalmore brand the centre boasts a theatrical finish of secret doorways, velvet and leather finishes and an internally illuminated tasting table.
Practice co-founder Marie-Louise Dunk said of the design: “Carefully controlled lighting to change the mood and the atmosphere. Stills underlit to give the impression of fire and warmth. The smell of the spirit. The sound of the grain being milled. The taste of The Dalmore at the end of your journey. All these combine to create an experience to remember.
“Scottish craftsmanship was used to shape the project. From the carved oak boardroom table inlaid with the solid silver 12-point stag’s head which appears on all bottles of Dalmore, to the specially designed bottle display cases, and the “bloodline”, a sparkling glass mosaic, that runs throughout.
“We’ve brought a new concept to distillery tours while making The Dalmore’s heritage the centrepiece of the exercise. We’ve given people a better understanding of distilling, using dramatic lighting to bring a sense of theatre to this magical process.”
A PAISLEY man and his workmates poured their heart and soles into a mammoth fundraising effort. . .by walking the West Highland Way in reverse.
The nine-strong team of pals, who work for whisky giants Chivas, decided to trek 100 miles from Fort William to Milngavie, doing it this way round to make sure they were back at the firm’s Dumbarton bottling plant in time for their work.
Over the four days the trekking team collected an impressive £6,500 for the Children’s Hospice Association Scotland (CHAS) and Maggie’s Cancer Caring Centre in Glasgow.
The team – who called themselves the Coffee Club Walkers – set off on the early morning bus from Dumbarton to Fort William and then started walking at 1pm.
Team member Adam Purdie, 38, originally from Ferguslie Main Road in Paisley but now living in Bonhill, West Dunbartonshire, said: “That was us on the road until we finished in Milngavie at around 4pm on the Monday afternoon.
“We were really lucky with the weather. It was warm, dry and sunny every day.
“Due to the good weather the scenery we were walking through was truly amazing. We met a load of people from different parts of the country and Europe over the four days.
“We stayed in a converted railway station, a bunkhouse, a wooden wigwam and a bed and breakfast.”
Despite the kind weather, the team had to pull together to get through some of the harder parts of the challenge.
Electrician Adam, who had great support from family and friends in Paisley, said: “Some days were harder than others.
“We started the second day by climbing the Devil’s Staircase, which is aptly named, but perhaps the hardest part was the morning at the top of Loch Lomond.
“After taking pictures of a clear and calm loch, due to the terrain, it took us almost two and a half hours to cover three miles.
“When you have been on your feet for that length of time and you can still see where you left you feel as if you are making no progress.
“There was a high at the very end in completing the walk in a reasonable time with everybody still together.
“The fact that there was nine of us made it a bit easier.”
Adam, who is married to Karon and is dad to eight-year-old Alice, would like to thank his parents Sandra and Adam, his sister Susan and other family and friends for their backing.
Chivas doubled the gang’s fundraising total to £5,600 for CHAS, which runs Robin House in Balloch, and £900 for Maggie’s.
The group, made up of Jim Waters, John Nicholson, Gregor Tilley, Kevin Jermy, Jim Coleman, Phil Sherry, Ross Forsyth, Neil McClure and Adam would like to thank everyone who made a donation, adding: “Special thanks to some of our suppliers who made generous donations – John Ogilvie at JBD Tritec, Richard Madison at Mapex, Pat Duffy at CCS and David O’Raw at Henkle.
“Also thanks to Bodyfuel Glasgow who, along with a donation, supplied us with energy bars and energy drinks.”
Maturing nicely at 110, Scotland's oldest woman has whisky in her veins
The Wright Brothers had yet to achieve lift-off and the nation was still mourning Queen Victoria when Janet Roberts was born in a schoolmaster’s house in a remote bit of north-eastern Scotland called the Cabrach in the summer of 1901.
So her family have not been the only ones celebrating over the past few days as Scotland’s oldest woman has been marking her 110th birthday.
Because Janet is not merely a fine advertisement for the bracing qualities of Scottish air. She is also a monument to the country’s most famous industry.
The toasts came long and loud, but it was not champagne that was raised aloft to salute this remarkable life. As the photographer gathered her extended clan together for the family shot, no one said: ‘Cheese!’ As one, they cried: ‘Whisky!’
And so they should. Janet Roberts is not merely fond of an occasional dram. ‘Wee Janie’ is the Queen Mother of the Scottish whisky industry.
In the course of her remarkable life, she has watched the family business transform from a modest handmade production line to an international corporate giant. She has seen an obscure Banffshire brand become a titan of world liquor. Little wonder that the Lord-Lieutenant of Banffshire is planning to present Janet’s 110th birthday card from the Queen in person.
For Janet is the granddaughter of William Grant, the man who created Glenfiddich — the world’s first and best-selling single malt — not to mention several other world-famous brands, including Grant’s and The Balvenie
As such, she is a living link with one of the great Victorian business empires. But what makes this story so unusual is not just the fact that she remembers the founding father very well, but that his creation is still thriving under family control — having been run at various stages by Janet’s grandfather, father, brother, husband and nephew.
Today, it is firmly in the grip of her great nephew Peter and boasts an alcoholic repertoire from Icelandic vodka to Canadian whisky to Guyanese rum. It is a success story that ranks the family a couple of places below the Sainsbury family in the latest Sunday Times Rich List, at around £950 million.
But the global headquarters and spiritual home of William Grant & Son is still on Speyside in north-eastern Scotland. And it was there that more than 500 workers and their families gathered at the weekend to celebrate the birthday of a woman who has attended so many Christmas gatherings of the company pensioners that she is known as ‘The Hardy Annual’.
Born in 1839, Janet’s grandfather William Grant was a farm-hand by the age of seven and went on to have seven sons and two daughters, including Janet’s mother Isabella. In 1886, having worked his way up from clerk to manager of a Dufftown distillery, he dragooned all seven sons into helping him build a distillery of his own — brick by brick — on a bit of land called Glenfiddich.
Isabella married Charles Gordon, the schoolmaster of the Cabrach, but, in due course, he ended up in the family business, becoming a director. It was he who helped Grant’s break, first, into the English market and then new markets overseas.
While other whisky houses rose and fell, toppled by wars or Prohibition or bad management, the Grant/Gordon family business sailed on.
But the business world was a traditional men-only place. Janet was not expected to get involved in company matters. Yet while her younger brother, William Gordon, was groomed for a future in the distillery, she refused to sit and wait for a life of quiet domesticity.
Determined to make a name for herself, she studied at both Glasgow and Edinburgh universities.
While reading law at the latter — where she was the only woman in her class — she was a dedicated 1st XI hockey player. During one mixed game, she even found herself marking a certain Eric Liddell, whose Olympic trials and triumphs were captured in the film Chariots Of Fire.
After university, Janet practised law for many years and it was during her years with the firm of McGrigor Donald that she met her future husband, Eric Roberts. They married in 1938, although war soon took him overseas.
Come peacetime, her brother William continued to run the distilleries. But, following William’s sudden death in 1953, Eric was persuaded to join the in-laws and move in to the whisky trade where he ended up a director of William Grant & Son for 24 years and chairman for 14.
All the time, Janet was a benign, supportive presence — promoting the business around the world with Eric. His hard work was recognised in 1974 when, with Janet at his side, he travelled to Buckingham Palace to receive the Queen’s Award for Export.
Throughout her marriage, she was also a devoted carer for both her mother and her sister. At the same time, she treated her devoted nieces and nephews and her growing brood of great-nieces and great-nephews as her own children and grandchildren.
‘She is a great matriarch of the family,’ says her great-niece Sally Gordon, who has many happy memories of travelling with Janet behind the old Iron Curtain. ‘After Eric’s death in 1980, I went travelling with her and we went to Prague. Boris Yeltsin was there at the same time and I remember her having this huge row with his security men when we were all trying to visit the monument to [freedom fighter] Jan Palach.’
Despite the family assets, Janet has never lost touch with her Speyside roots. For many years, she supervised the family’s educational trust for children in north-east Scotland.
To this day, she lives a couple of miles from the Balvenie distillery and on Sunday led all the family on a celebratory trip to the Cabrach croft where her father grew up (still in family ownership).
And while Janet has a certain fondness for Ferragamo shoes, she has made her favourite pair last for 50 years. ‘I remember when Janie had her first carer, she was shocked to discover that the woman had thrown away a saucepan because the handle had fallen off,’ recalls Sally Gordon. ‘So she made her retrieve it from the bin and had it mended.’
So just how partial is ‘Wee Janie’ to the golden liquid that has sustained the family all these years? ‘She has enjoyed the occasional dram,’ says Sally, ‘but never too much.’
Needless to say, Janet has often been asked to reveal the secret of a long and happy life. She was asked again over the weekend. Her answer? ‘Hard work and moderation.’
None the less, there are many of us out there who would like to think that the odd sip of the hard stuff has also played its part.
Artists get barrel of ideas at Moray whisky distillery
AN EXHIBITION inspired by Scotland’s whisky tradition was launched at a Moray distillery yesterday.
International artists have been living and working at Glenfiddich in Dufftown throughout the summer, as part of a residency programme which has been running since 2002.
The exhibition will showcase their work, which has been inspired by Scotland’s whisky industry and the Moray landscape.
Over 300 international industry judges have awarded gold medals to Duncan Taylor Scotch Whisky’s acclaimed Black Bull brand of Deluxe Blended whiskies.
Duncan Taylor Scotch Whisky has once again proved their Black Bull Deluxe Blends are outstanding in their field, with both the 12 and 40 year old expressions winning gold awards at the International Wine and Spirits Competition.
Black Bull 12 year old was commended for its ‘nose of fruit with inviting notes of apple, liquorice and vanilla….spice and fruit combined well with evident oak….in an outstanding finish’ while Black Bull 40 year old was described as having ‘…great presence and balance…great complexity with rich malts dominating hints of citrus.’
Founded in 1969, the IWSC is considered to be the oldest and most prestigious competition of its kind. Judging includes a blind tasting consisting of panels selected from over 300 fully experienced and qualified industry judges followed by a detailed chemical analysis.
Scott Watson, CEO of Duncan Taylor Scotch Whisky commented:
“It’s truly fantastic to see our Black Bull brand being officially recognised. Our boldly independent spirit has been appreciated by real whisky connoisseurs since the prohibition era. Each expression of Black Bull offers a unique character, delivered by an unusually high malt to grain ratio and generations of whisky expertise. Added to recent accolades from the World Whisky Awards and Whisky Magazine, these coveted awards will help support our continued bullish growth.“
Article Courtesy of Press Release
Press Release
10 Aug
2011
Rare Rebus: Whisky celebrating dram-swilling detective goes under the hammer
A rare whisky celebrating the 20th anniversary of one of Scotland's most famous literary detectives is to be auctioned.
The bottle of Highland Park was created to celebrate the gruff, dram-swilling detective, Inspector John Rebus.
It was given to people associated with author Ian Rankin's books, but has never appeared for sale in shops.
Bearing the legend REBUS20, it has been described by auctioneers Bonhams as being in "perfect condition" and is likely to fetch up to £1000 later this month.
Bonhams' whisky expert, Martin Green, said: "This product was not on the open market, it was never available at retail so you would probably have had to have known someone at Highland Park to get one at all.
"I would think the Rebus whisky will do well. Not just among whisky collectors but possibly amongst Rebus fans as well."
Highland Park is the whisky drunk by the Edinburgh detective in his final outing "Exit Music".
Rebus author Rankin travelled to the distillery himself in 2006 and tasted a number of 20-year-old whiskies before settling on the Rebus20.
He has previously described the Rebus malt as "rugged, manly, darker, smokier" and compared it to his literary creation.
He said: "We can describe it as being like Rebus, dark and complex with a long finish."
Grant’s has launched its first-ever ready to drink product — Scotch whisky and cola in a can — which will be on sale from this month.
A second variant, Grant’s Scotch Whisky and Ginger, is also in the pipeline.
James Stocker, marketing controller of Grant’s at First Drinks said: “RTDs are the fastest growing category in the UK off-trade – with RTD cans in dynamic growth, up 48% - so we felt this was a really important area to exploit. Until recently, it has been other categories which have dominated the RTD market but with Grant’s now entering this territory, we hope that blended whisky will really capitalise on this trend.
“By launching Grant’s Scotch whisky and cola in the UK, we are hoping to recruit new drinkers to the category and introduce new occasions to the whisky drinker’s repertoire, such as summer drinking and picnics. With consumers increasingly experimenting with mixable spirits, the new Grant’s RTDs offer drinkers the opportunity to trial the brand in a convenient format and at an accessible price point.”
The launch of the Grant’s RTD follows a number of new brand extensions, including the smaller 50cl bottle and the miniature gift pack of its Family Reserve and Cask variants.
The premixed drinks come in 250ml cans and have an abv of 6.6%, with a retail price tag of £2.
The former chief executive of fashion giant Gucci has been recruited as a director of a leading Scotch whisky company.
Robert Polet, who spent seven years as the president and CEO of the Gucci Group, will begin his new role as a non-executive director at William Grant & Sons Ltd next month.
The company is famous for producing Glenfiddich and Balvenie single malts.
Peter Gordon, chairman of William Grant & Sons Ltd, said Mr Polet's "track record" for developing and building brands like Stella McCartney, Yves Saint Laurent and Alexander McQueen will be valuable to the company.
William Grant & Sons Ltd has distilleries across Scotland - in Girvan and Ailsa Bay, both Ayrshire, and in Speyside, Scotland's "whisky region".
It is an independent, family-owned distiller founded by William Grant in 1887. The company is currently run by the fifth generation of of his family, and distils other popular brands like Hendrick's Gin and Sailor Jerry rum.
Mr Polet has also previously been the president of Unilever's worldwide ice cream and frozen foods division.
Mr Gordon said: "Robert has a special track record of leading and developing luxury brands, which will be valuable to our board as we continue our journey to make our brands the envy of the spirits industry.
"We look forward to Robert contributing to the board as a non-executive director, and also, to his participation in strategic projects as agreed with our chief executive, Stella David."
Glenfarclas 40 Years Old named Best Malt Whisky in Australia
Coming top out of the 40 single malts entered in the competition, Glenfarclas 40 Years Old received a Gold Medal, and has been named Best Malt Whisky available in Australia.
In addition, the Glenfarclas 40 Years Old also won the ‘Member’s Choice’ Trophy at the awards dinner.
Chairman of the Malt Whisky Society of Australia, Craig Daniels, said: "The Glenfarclas 40 ticked all the boxes and the relatively high strength contributes a zestiness that is truly rare in malts of such venerable age."
Commenting on the win, Richard Angove, brand manager, of Angove Family Wine Makers, the Glenfarclas agent in Australia, said: "The Malt Whisky Society of Australia host Australia’s most prestigious and well-know Malt Whisky Awards.
"It is great to see that not only the judges voted the Glenfarclas 40 Years Old the best but so, too, did the people - a fantastic result for the Glenfarclas team and we are proud to represent them here in Australia."
This is the sixth time this blind tasting competition has been held, and Glenfarclas 40 Years Old follows on the success of Glenfarclas 30 Years Old which won the competition in 2003 and 2009.
The Australian award is the third major accolade received by Glenfarclas 40 Years Old this year, having been named Scotch Whisky Single Malt of the year by Malt Advocate in February, and named Best Speyside Single Malt in the World Whisky Awards in April.
Article Courtesy of Press Release
Press Release
01 Aug
2011
International Beverage Holdings Enjoy a Medal Streak at Major Global Competition
International Beverage Holdings are celebrating an extraordinary haul of honours in the 2011 International Wine & Spirits Competition. The Airdrie-based distiller won a phenomenal sixteen awards across their portfolio of Scotch whiskies, which includes Old Pulteney, anCnoc, Balblair and Speyburn single malts and Hankey Bannister, MacArthur’s and Catto’s blended Scotch whiskies.
In total, the company picked up three gold awards, all of which were ‘Best in Class’ and a further thirteen silver awards, of which two were ‘Best in Class’. International Beverage Holdings own five distilleries across Scotland (Pulteney, Balblair, Speyburn, Knockdhu and Balmenach) and manage the production, distillation and maturation of a broad portfolio of drinks brands in markets across the globe.
This unprecedented array of results is significant for the forward thinking company whose brands continue to go from strength to strength both in the international and domestic markets. Old Pulteney Scotch Whisky is one of the fastest growing single malt brands in the UK off-trade, with sales increasing 62% in the twelve months to June. *
Karen Walker, Marketing Director at International Beverage Holdings says:
“We’re absolutely thrilled with our wins from this inaugural competition. Scooping sixteen awards is a great reflection of the quality and craftsmanship of our whiskies and the passion and enthusiasm of the team behind them.”
Each of these globally respected international awards follow a rigorous two-stage judging process of blind tastings and detailed technical analysis by a panel of industry experts. The awards received are a testament to the quality of the products and the great work of each of the distilleries.
The International Wine and Spirit Competition (IWSC) was founded in 1969 and is the premier competition of its kind in the world. With entries from over 80 countries worldwide, it aims to promote the quality and excellence of the world's best wines, spirits and liqueurs.
Article Courtesy of Press Release
Press Release
July 2011 Scotch Whisky News
31 Jul
2011
Riddle of the homes turning black near whisky distilleries
A NATIONWIDE study is to be carried out into the damage and potential health dangers caused by a black mould that grows near whisky warehouses.
Residents near distilleries and storage facilities have raised concerns about the mystery fungus, dubbed ‘whisky black’, which is spreading over their houses.
The phenomenon is said to be caused by microbes that feed on the ‘angel’s share’, the alcohol vapours that escape from wooden barrels as spirits mature.
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It has been reported on brick, wood and metal surfaces near whisky warehouses throughout Scotland, as well as in Cognac in France and in Canada.
However, the whisky industry does not accept responsibility for the mould and points to a similar blackening in Cornwall, where there are no distilleries.
Residents near the Chivas Regal plant in Dumbarton have complained to local MSP Jackie Baillie about the fungus blackening the brickwork of their homes.
Now Ms Baillie, Labour’s Shadow Health Secretary, is to ask her fellow MSPs at Holyrood about similar problems in their constituencies as part of a Scotland-wide investigation.
She told the Scottish Sunday Express: “People are prepared to coexist with the whisky industry and they understand it is important to the economy but also they need to protect the investment they have made in their property.”
Ms Baillie said she recently met executives from Chivas Regal’s parent company, Pernod Ricard, and the Scotch Whisky Association.
She added: “I don’t accept that this just happens to occur in areas of dampness.
“What people are asking for is a reasonable approach and some practical solutions, maybe something like a protective coating for their properties. They are not interested in compensation for the sake of it.
“We need some hard facts and we need the whisky industry to come to the table positively, which I’m sure they will do.”
Some homeowners in Dumbarton also want a study to examine any potential health effects of the mould.
The residents would like to see a national compensation scheme set up by the whisky industry to pay for things like power washing and brickwork repairs.
Mother-of-one Margaret Darroch, 51, has lived next to the Chivas Regal warehouses with her husband Gordon for 10 years. “It has got a lot worse in the last couple of years,” she said. “The main concern for everyone here is to find out what is causing it.
“It is on everyone’s mind that if this is what it does to buildings, then what are we breathing in? What are our children breathing in?”
Neighbour Lenny Barlow, 38, an engineer, said: “A compensation scheme set up by the whisky industry would be a good idea but that will only happen if it can be shown they are to blame.
“If we had known before we bought the houses that this might happen it might be different.”
‘Whisky black’ has also been reported elsewhere. Two years ago, SNP MSP Michael Matheson urged Falkirk Council to sue Diageo over blackened homes near a warehouse in Bonnybridge, Stirlingshire.
And in 2003, the North British Distillery funded a major investigation into the problem in Addiewell, West Lothian, although no definite link was established.
Officials at the Scotch Whisky Association said their research had found no link between the industry and the fungus.
Whisky barrel social enterprise wins £45k grant funding
Move will create jobs and training
A social enterprise has received a £45,000 grant from the Coalfields Regeneration Trust to help give whisky barrels a new lease of life.
Entrepreneurs Frankie Hodge and Jackie Dunsmuir, who currently run Recycle Fife, said the money will help them get Barrel Crafted off the ground.
The pair will employ two joiners and a designer in Crosshill, Fife, then give training opportunities for up to 10 people to learn wood working skills.
The company intends to create a range of items from candle holders and bird boxes to furniture and flooring then sell the products online through eBay shops.
Several distilleries have agreed to provide the venture with whisky barrels.
Dunsmuir said: "It's fantastic to get the grant as that will give us nine months worth of funding to get things up and running.
"It really allows us to press on with creating jobs and training for people in the area."
In 2004 Hodge and Dunsmuir set up Recycle Fife with the aid of a Coalfields Regeneration Trust grant.
The Lochgelly recycling business now employs more than 20 people and has a s500,000 turnover.
Nicky Wilson Scottish trustee of the Coalfields Regeneration Trust, said: "One of the Trusts key priorities is to improve employment prospects in former mining areas, and the best way to do that is to encourage local enterprises.
"We are delighted to be able to help Recycle Fife launch another venture which we all hope will be equally successful."
Drinks company Diageo boosts Speyside whisky production
Drinks company Diageo is stepping up whisky production to meet the growing demand from consumers in China, Russia and Latin America.
The firm is investing £20m in its 17 Speyside distilleries over the next three years.
It is hoped production can be boosted by about 10 million litres.
Cragganmore distillery director, Gary Haggart, said it was an exciting time for the whisky industry locally.
"We've already seen a boom over the last couple of years and most distilleries, including Cragganmore, are already at seven days, 24 hours," he told BBC Scotland.
"So, within Speyside, most of the distilleries are already producing as much as they can - but, to get the further production, to get the capacity, it's process changes."
Scientists invent way to test authenticity of Scotch whisky
Scientists have invented a simple way to tell real Scotch whisky from fake.
They blind-tested 17 samples of blended whisky, correctly identifying eight authentic and nine fake samples using an infrared spectrometer.
The hand-held device identifies the whisky by measuring whether the alcohol content matches the label and whether ingredients such as caramel colouring are present in the quantities expected.
Prof David Littlejohn, who led the research at Strathclyde University in Glasgow, said the present method of checking authenticity involved lab-based analysis “which isn’t always the most convenient system if a sample needs to be identified quickly.
“We have developed a system that could be adapted for use on-site.”
The whisky industry loses millions of pounds a year to black market traders, particularly in
