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Ballantines Finest

‘Artist Series’ range celebrates Ballantine’s heritage through Leif’s distinctive style

Ballantine’s, the No.1 Scotch whisky in Europe and the world’s No.2, has unveiled a unique range of three limited edition gift packs exclusively designed for the brand by renowned artist Leif Podhajsky ahead of Christmas 2015. The striking new packs are the first launch in the ‘Artist Series’, an initiative that will see Ballantine’s collaborate with a different creative talent every year.

Leif Podhajsky has created some of the most distinctive and beautiful album artwork of the last decade and music fans will instantly recognise his sonically-inspired landscapes inspired by the natural world. Staying true to his creative origins, the collaboration with Ballantine’s as part of the Artist Series has allowed Podhajsky to take inspiration from the award-winning Scotch whisky as well as the stunning, natural landscapes of Scotland, resulting in three beautiful limited edition designs.

Each distinctive gift pack design references the Ballantine’s story in separate ways. The Ballantine’s Finest Tin captures the movement of the liquid, inspired by the complexity, depth and gold colour of this renowned whisky blend. The Ballantine’s Neoprene Finest Sleeve takes inspiration from two of the most vital and natural elements involved in the whisky production process: fire and water. The Ballantine’s 12 Year Old Tin is an abstract interpretation of Scotland’s unique scenery, capturing the light of the sky, the rugged nature of Scotland’s Highlands region and the country’s flowing streams.

Leif Podhajsky said of the collaboration: “Before starting on the designs for Ballantine’s I spent time in Scotland exploring the wild, natural landscapes and understanding the whisky-making process. Immersing myself in the subject’s culture is how I begin when designing album cover artwork. From this point, images start to form organically. The Ballantine’s ‘Artist Series’ partnership was an extremely rewarding project to work on, giving me complete creative freedom and allowing me to stay true to my own artistic style.”

Peter Moore, Global Brand Director for Ballantine’s, added: “At Ballantine’s we are passionate about supporting artists that share the ethos of staying true to themselves. It has been a great pleasure to work with an artist as creative, distinctive and as innovative as Leif on our inaugural partnership for the Artist Series.

Providing excellent on-shelf standout thanks to his eye-catching designs, the limited editions present a modern take on our celebrated Ballantine’s whisky, so we are certain they will be a must have for whisky and art connoisseurs alike.”
The Ballantine’s Artist Series Limited Edition Gift Packs will be available globally from the end of October at the same price as Ballantine’s Finest and Ballantine’s 12 Year Old. A registration list is now open and accepting enquiries, please visit http://www.ballantines.com/en#campaigns/artist-series-leif-podhajsky for more information and to register your interest.

Ballantines 12

About Leif Podhajsky
Leif is an artist and Creative Director. His work explores themes of connectedness and the relevance of nature. By utilising these subjects he attempts to inspire the viewer into a realignment with themselves and their surroundings. His work has been exhibited in Paris, London, Berlin, The Netherlands and his native Australia. For more information visit www.leifpodhajsky.com

About Ballantine’s
Ballantine’s is the No.1 Scotch whisky in Europe and the No.2 Scotch whisky in the world with the range selling over 70 million bottles a year worldwide. Ballantine’s has won more than 130 trophies and medals at international competitions in the past 10 years for its outstanding quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the exclusive 40 Year Old, is the most extensive in the world of Scotch and is maintained by Master Blender Sandy Hyslop, continuing the brand’s tradition of Master Blenders that dates back to 1827. In 2013, Ballantine’s continued its innovative approach by launching Ballantine’s Brasil, a spirit drink made from selectively cask steeping Scotch whisky with Brazilian lime peel.
www.ballantines.com @Ballantines

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s co-leader in wines and spirits. Chivas Brothers’ award-winning portfolio features some of the world’s most revered Scotch whisky brands including Chivas Regal, the world’s first luxury whisky and the No.1 Scotch whisky in China; Ballantine’s, Europe’s No.1 Scotch whisky; The Glenlivet, the world’s No.1 single malt whisky; and Royal Salute, the world’s only exclusively prestige Scotch whisky range. The portfolio also includes two of the world’s leading English gins – Beefeater, the world’s most awarded premium gin, and Plymouth gin – plus a selection of highly acclaimed single malt whiskies, including Aberlour, Longmorn, Scapa, Strathisla and Tormore. The range is completed by a collection of blended Scotch whiskies operating in many of the world’s key whisky markets which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.
www.chivasbrothers.com @ChivasNewsRoom

About Pernod Ricard
Pernod Ricard is the world’s co-leader in wines and spirits with consolidated Sales of € 8,558 million in 2014/15. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin&Sprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Kahlúa and Malibu liqueurs, Mumm and Perrier-Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo, Graffigna and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,000 people and operates through a decentralised organisation, with 6 “Brand Companies” and 80 “Market Companies” established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. Pernod Ricard is listed on Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index. www.pernod-ricard.com


Bonhams Cropped


A bottle of Glenfiddich 50-year-old is the star lot in Bonhams next Whisky sale in Edinburgh on October 7th. It is estimated at £12,000-15,000.

 AA Glebfiddich

Bottled in 1991, it has a special place in the history of the Grant family, distillers of Glenfiddich, which founded the company in the 1880s. It comes from a batch of nine casks laid down in the 1930s – one for each of the William Grant’s nine children who helped him build the Glenfiddich Distillery.  Once the whisky had been blended, it was returned to the cask for a year before being bottled in a limited edition of 500 of which this is number 184.  Bonhams whisky specialist, Martin Green, said: “This is one of the most desirable Glenfiddichs – or, indeed of any Scotch whisky –  and is keenly sought after by collectors for its exceptional quality and rarity.”

 AA Bowmore 42

Bowmore Premier over 42 years old, £5,500-6,000

Other outstanding lots include a Bowmore Premier over 42 years old (lot 40) that was distilled in 1965 and bottled in 2008. It is numbered 37 of an edition of only 57 and is estimated at £5,500-6,000. Also offered are two bottles of The MaCallan Select Reserve 52 year old (lot 61) distilled in 1946. Martin Green commented, “The MaCallans distilled immediately after the Second World War are regarded as some of the finest the firm has ever produced. This whisky was made with peated malt because coal was so scarce and expensive at that time and this accounts for its special nuanced flavour.”

As usual, the sale features a selection of early whiskies including the rare Dalmore 50 year old (lot 48) distilled in 1928 and estimated at £4,000-5,000; the very scarce Glen Grant 1929 (lot 119) estimated at £1,500-2,000; and an interesting curiosity in the form of an early 20th-century bottle of Lawson’s Liqueur Whisky (lot 129), blended by Lawson’s of Dundee estimated at £400-600.


Bonhams, founded in 1793, is one of the world’s largest auctioneers of fine art and antiques. Today, the auction house offers more sales than any of its rivals. The main salerooms are in London, New York and Hong Kong. Sales are also held in the UK in Knightsbridge, Oxford and Edinburgh; in the US, in San Francisco and Los Angeles; in Europe, in Paris and Stuttgart and in Sydney, Australia. Bonhams also has a worldwide network of offices and regional representatives in 25 countries offering sales advice and valuation services in 60 specialist areas. For a full listing of forthcoming sales, plus details of Bonhams specialist departments, please visit bonhams.com.

Macallan 18yo, 21yo and 25yo at The Whisky Shop – Scotch Whisky News

The Whisky Shop Banner

AA WS Mac18

The Macallan 18 year old

The Macallan 18 year old 1997 expression is incredibly smooth – the whisky combines notes of rich dried fruits and sherry with some gentle wood smoke and spicy flavours.

£160 Buy Now

AA WS Mac21

The Macallan 21 year old

Matured in a combination of both ex-sherry and ex-bourbon casks, the Fine Oak series showcases a lighter style of Macallan than the Sherry Oak, with a little more distillery character apparent.

£280 Buy Now

AA WS Mac25

The Macallan 25 year old

The sumptuous Macallan 25 year old Sherry Oak is becoming harder to find and delivers everything you would expect from an older, sherry-matured expression from this highly-revered distillery.

£700 Buy Now

The Whisky Shop Tel 0141 427 2919



New Arrivals at K&L California – Whisky News


  • 1988 Cambus 26 Year Old Exclusive Malts Single Barrel Cask Strength Single Grain Whisky 750ml ( $179.99) This special grain distillery was one of Scotland’s oldest before being shut for good in 1996. One of the first to use the patent (column/coffey) stills in Scotland, it would go on to become one of the most important distilleries in Diageo’s vast portfolio providing the back bone for famous blends like Johnnie Walker Blue. Now, after closure for nearly two decades do to redundancy, the Cambus stocks are dwindling and collectors are taking note of the wonderful quality and value of some of the older offerings. Ultra delicate and complex, this is the sort of grain that makes you take a step back, too bad there isn’t more of it around!
  • Hochstader’s Vatted Straight Rye Whiskey 750ml $34.99
  • 1993 Allt-A-Bhainne 22 Year Old Chieftain’s Single Malt Whisky 750ml $149.99
  • 2004 Bruichladdich 11YO Exclusive Malts Single Barrel CS Single Malt 750ml $109.99 
  • Cutty Sark Prohibition Edition Blended Scotch Whisky 750ml $25.99
  • 1988 Girvan 27 Year Old Exclusive Malts Single Barrel Cask Strength Single Grain Whisky 750ml $174.99

K&L Wine Merchants
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA


Blended Scotch Kiln Embers Whisky at The Whisky Barrel – Scotch Whisky News

AA kiln-embers-wemyss

Blended Scotch Kiln Embers Whisky

Kiln Embers blended malt Scotch whiskey. A high peaty malt content – perfect for lovers of smoky whisky. Limited release of 12,000 bottles.

Tasting Notes

On the nose, snuffed smoke mingles with salted lemons and sweet cure bacon; while oats and orange peel toast over embers and heathery peat on the palate; resulting in a sweet smoke finish.

BUY $51.02

Blended Malt Scotch Whisky

Blended Malt is a mixture of two or more Single Malt Scotch Whiskies which have been distilled at more than one distillery. Because Scotland’s whisky blenders are able to standardise the colour, strength and taste in their blends their customers are assured of consistency in a product which may be marketed over a number of years. Formally known as a Vatted Malt.


Canadian Whisky News “An updated 26-ounce Canadian whisky primer for journalists, editors, and publishers” – Canadian Whisky News


An updated 26-ounce Canadian whisky primer for journalists, editors, and publishers

Davin de Kergommeaux


1. The story of Canadian whisky offers a distilled and bottled history of Canadian settlement and commercial enterprise.

2. Jesuit missionaries who arrived here in the 1600s, left no record of distilling. However, they did try (with limited success) to make wine for use in their liturgies.

3. Later, in the 18th and 19th centuries when large groups of settlers arrived in Canada they often brought small stills with them.

4. Despite what you might expect, when the early Scottish and Irish settlers began distilling here in Canada it was rum and not whisky that they made.

5. The history of distilling in Canada, like many things Canadian, varies province by province. For example, the shift from distilling rum to whisky began as settlers moved west into Ontario. Why? Because its distance from the sea made it expensive for producers in Ontario to acquire molasses, (which they preferred over grain.) Sea-going vessels transporting Caribbean molasses to Canada could not navigate beyond Montreal.

6. Whisky making in Canada is really an imported Scottish tradition, right? Not quite. The first commercial whisky distillers were mostly English and German. Not surprisingly, Americans of English or German descent were also keen to expand business opportunities here in Canada. As for those Scottish and Irish immigrants, they made no contribution to creating the Canadian whisky we know today. They were, however, enthusiastic distillers and consumers of rum.

7. There is much conjecture that United Empire Loyalists arriving here from the U.S. late in the 18th and early 19th century were responsible for introducing distilling to Canada. Nice story, but not one supported by the historical record. There is no evidence that this happened or that they ever distilled commercially.


8. Although Scotch whisky enthusiasts will swear that Aeneas Coffey invented the column still, Coffey stills were not the norm here in Canada. Those early Canadian column stills were of American and European design, adapted to suit Canadian conditions.

9. Canadian whisky was, from the start, an integrated commercial enterprise. The early distilleries were generally associated with flourmills from which they sourced their grist.

10. With an abundance of locally grown wheat, it’s not surprising that for the most part, in the early days, the grain of choice for making Canadian whisky was wheat. In those days, wheat whisky was so common that it was actually called “common” whisky.

11. When and how was the switch made from common whisky to rye? It was German and Dutch immigrants who wanted more flavour in their whisky. They suggested adding small amounts of rye-grain flour to the mashes. They called this new whisky style “rye” and it quickly became so popular that wheat whisky all but disappeared.

12. Several key figures were responsible for establishing the Canadian whisky style. James Gooderham Worts arrived here from England in 1831 and William Gooderham arrived the following year. Another immigrant from England was Henry Corby who arrived in 1832. Then, in 1841, Joseph Seagram was born here. He was of English descent but his whisky style was influenced by his German-Canadian customers. In 1857, JP Wiser crossed the border into Canada from the US, bringing his German heritage and American distilling methods with him. Two years later and also from the US, Hiram Walker arrived, bringing with him his English family heritage and expectations of quality whisky. Gooderham, Worts, Corby, Seagram, Wiser, Walker: these are the dynastic and iconic names of Canadian whisky.

13. Canadian whisky was and remains a southbound cross border enterprise. Early on, commercial Canadian distillers made inroads into American markets, and the US quickly became the primary market for Canadian whisky. This is still the case today as American drinkers buy about 75% of the whisky that Canada produces.


14. The American Civil War so disrupted whisky production in the US that by 1865, three generations before Prohibition, Canadian whisky was the best-selling whisky in the US, period. And it remained that way until 2010 when bourbon overtook it. It is now number 2 in the US, and practically neck-and-neck with bourbon. Canadian whisky is still the best selling whisky in North America.

15. Where there’s booze there’s legislation (and taxation) and Canada leads the way. In 1890, Canada became the first nation to pass legislation requiring that whisky be aged. More than a quarter of a century later the British government followed suit. The Scotch ageing legislation of 1916 was actually modeled on Canada’s. This is not an assertion but a fact, confirmed by the official government correspondence of the day.

16. Canada’s whisky ageing legislation was intended to facilitate tax collection, and it had a dramatic commercial impact. It meant that it was no longer economical to operate small distilleries, leaving whisky production exclusively to the larger distilleries, most of which were already ageing whisky anyway.

17. Prohibition may have had a moral tone to it in the US, but it also threatened the formerly lucrative cross-border sales of Canadian whisky. In 1920 when the US declared Prohibition, Canada’s largest market suddenly dried up, creating serious financial difficulties for most of Canada’s commercial distilleries. They continued to export some whisky to the US but in volumes so reduced that Corby’s, Gooderham & Worts, and Seagram’s faced near bankruptcy. Hiram Walker’s distillery fared slightly better but not for long. It was eventually sold for about half its commercial value. Moreover, much of the whisky reaching the US from Canada was Scotch and Irish whisky imported to Canada for sale in the US.

18. Fast forward to today. Canadian whisky sales are in a resurgence. The most recent statistics (from 2014) indicate that Americans bought almost 16 million 9-litre cases of Canadian whisky that year, the equivalent of nearly 200-million standard-size bottles.


19. And where does Canadian whisky come from? There are eight large-scale commercial distilleries in Canada and each one of them is undertaking expansion and/or modernization projects because of the continually increasing demand for Canadian whisky. Production is racing to keep pace with demand.

20. Canada’s major commercial distilleries span the country and include three in Alberta (Highwood, Black Velvet, and Alberta Distillers), one in Manitoba (Gimli), three in Ontario (Hiram Walker, Canadian Mist and Forty Creek), and one in Quebec (Valleyfield.)

21. These are distinct distilleries. Each one follows its own production processes and methods making it meaningless to talk about whisky “regions” in Canada.


22. What is it, then, that makes Canadian whisky so distinctive? Here is a 5-point overview of key production factors that, when taken together, distinguish Canadian whisky from all other whisky styles.


a. Like single malt Scotch, Canadian whisky is generally the product of a single distillery. With occasional exceptions, Canadian distillers do not exchange barrels or buy whisky from each other. Thus, Canadian whisky can perhaps best be described as “single distillery whisky.”

b. In general, unlike their US counterparts, Canadian whisky makers do not use mash bills. In Canada each grain type is milled, mashed, fermented, distilled, and matured separately, and only then mingled together as mature whisky. American distillers combine their grains before making whisky. Canadian distillers combine them afterwards. Like all things Canadian, there are exceptions: Canadian Club and Black Velvet distil their spirits separately, like everyone else, but mingle these spirits before maturing them.

c. Regardless of grain type, Canadian distillers generally make two whisky streams which they later combine after maturation. This is similar to how blended Scotch is made.

One stream (called “base whisky”) is distilled to a high alcohol content and, although it still includes many grain-derived congeners, when matured it facilitates the full expression of congeners derived from the wood. (Congeners are the chemicals that give whisky its flavour.) Some distilleries make only one type of base whisky, while others make several. This base whisky is most often matured in barrels that have already been used one or more times. The first use reduces the influence of oak caramels, tannins, and vanillins, allowing other wood-derived congeners to contribute to the flavour in greater proportions. This is one source of the “elegance” of Canadian whisky.

The second stream (called “flavouring whisky”) includes whiskies that are distilled to a low alcohol content in order to emphasize grain-derived congeners. These flavouring whiskies are commonly made from rye, wheat, barley, and corn – and each is distilled and matured separately. Flavouring whiskies are generally matured in new virgin barrels or in a mix of new and used barrels.

d. Each type of grain spirit within each stream is matured in optimal conditions for that particular spirit. This requires the use of different barrel types and chars for each grain, as well as different periods of maturation depending on the characteristics of the particular spirit.

e. The addition of non-whisky flavouring − the so-called 9.09% rule − is sometimes talked about on chat boards, although it is poorly understood. This is a practice that is not nearly as prevalent as some people suggest. It is more of a footnote to a discussion of the elements of Canadian whisky production.

In a nutshell, to aid US producers, American tax law provides financial incentives for foreign spirits that include some American-made spirits. For high-volume bottom-shelf whiskies this is a substantial tax break. For lower-volume whiskies it is often not worth the effort. Thus, some Canadian whiskies made for the US market include American spirits even though the version of the same whisky made for the Canadian market (and the rest of the world) often will not. As well, in some cases, regardless of the intended market, small amounts of foreign spirit will be added to enhance certain flavours.

This is further complicated by the use of the words “wine” and “sherry” to describe some of these additives, even though the actual liquid used bears little or no resemblance to what the general public perceives wine or sherry to be. Moreover, all spirits added to Canadian whisky under this rule must have spent at least 2 years maturing in wood.

23. In addition to the eight Canadian distilleries mentioned above, two small Scottish-style distilleries (Glenora and Shelter Point) have been established in Canada in the past two decades. Recent years have seen a burgeoning of a craft distilling movement in Canada and there are some 30 of them at the last count. About half a dozen of these micro-distilleries are already making − or are planning to make − whisky.

24. One issue that confuses some whisky writers is that unlike in the US and the UK, Canada does not unify all of its whisky laws, rules, and regulations in one tidy legislative place. Distilling in Canada is a matter, first of all, of provincial regulation even though many aspects of its production and export fall under federal regulation. Consequently, two levels of government and many provincial and territorial government departments and agencies, share these responsibilities. Each of them makes rules specific to its areas of legislated responsibility. To complicate matters further, provincial rules vary across the country. While it is not incorrect to rely on the basic definition of Canadian whisky from the Food and Drug Act, it is incorrect to draw the conclusion that this is the only regulation that whisky makers must comply with in Canada.

25. The Food and Drug Act includes this definition:
Canadian Whisky, Canadian Rye Whisky or Rye Whisky

a. shall:
i. be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms,
ii. be aged in small wood for not less than three years,
iii. possess the aroma, taste and character generally attributed to Canadian whisky,
iv. be manufactured in accordance with the requirements of the Excise Act and the regulations made thereunder,
v. be mashed, distilled and aged in Canada, and
vi. contain not less than 40 per cent alcohol by volume; and

b. may contain caramel and flavouring.

26. Finally, a key resource for all these matters of history, production, commerce, regulation, and − perhaps most important of all: the delicious taste of Canadian whisky − my book, Canadian Whisky: The Portable Expert, published by McClelland & Stewart 2012 and 2014 is a well stocked bar of valuable information.

This primer is a carefully researched overview of key points about Canadian whisky to assist journalists and others writing about it. These points may be quoted freely with credit to the author. Davin de Kergommeaux is also the author of Canadian Whisky: The Portable Expert, the definitive book about Canadian whisky.

These notes were first published in this format, September 3, 2014 and revised September 17, 2015.

Canadian Whisky: The Portable Expert

The world’s first in-depth book about Canada’s national spirit.




Canadian Whisky: The Portable Expert is published by McClelland & Stewart and distributed by Penguin Random House. It is available from most book shops and on-line book sellers.

Secure The Ultimate Investment with an Exclusive Membership to the Boann Cask Society and Boann Cask Collection – Irish Whiskey News

AA Boann

Secure the ultimate investment with an exclusive membership to the Boann Cask Society and Boann Cask Collection.

Ireland’s newest craft distillery offers two unique opportunities to become part of the revival of Irish whiskey, the Irish whiskey Renaissance.  

Located in the heart of the Boyne Valley, Boann Whiskey Distillery has unveiled details of their exclusive Boann Cask Society and Boann Cask Collection, which will allow members to become part of history in the making of Ireland’s newest and most innovative craft distillery.

Opening in 2016, the Boann Distillery will create the finest whiskeys from specially designed nano-copper pot stills in its state of the art distillery in Drogheda.

The Cooney family, creators of the Boann Distillery, are excited about the distillery nearing completion and are keen for you to play a role in the renaissance of Irish Whiskey. The distillery will honour the timeless tradition of Ireland’s master distillers by creating the finest Irish Malt and Pot Still Whiskeys for discerning drinkers and collectors around the world. From milling to mashing, distilling, maturing and bottling, every drop of Boann malt and pot still whiskey is crafted within the quietude of the unique family distillery.

Boann Distillery Head Distiller, Ainé O’Hora, learnt her trade from the internationally renowned Master Distiller, John McDougall. He is the only man alive to have distilled all five types of Scotch whiskey and Irish whiskey. Their shared passion and wealth of knowledge means every detail of Boann Distillery has been meticulously considered.

Speaking about the Boann Cask Society, Ainé O’Hora, Head Distiller, at Boann Distillery said:

Anyone who loves and appreciates the craft of whiskey will understand what a wonderful and unique opportunity the Boann Cask Society presents. It truly is the ultimate gift for whiskey lovers. We are very excited to welcome our 500 Cask Society Members and look forward to a long and rewarding journey with them. I’m so proud to be involved with such a beautiful product and I’m excited to share that experience with our members.”

Benefits of becoming a member of the Boann Cask Society

  • As a Boann Cask Society Member, you will own one of the first five hundred whiskey casks, complete with certificate of authenticity and named cask.
  • You can fill your own cask at the distillery and bottle it once it has matured.
  • You can choose Irish Malt or Irish Pot Still Whiskey and decide which barrel to mature it in – Bourbon, Sherry, Port, with a choice of finishes. John or Ainé will be available to meet with you for guidance on the finishes.
  • You can enjoy personal tastings of your whiskey cask with our Head Distiller. Alternatively, Boann Distillery will send you a taster every year, on your cask’s birthday.
  • You will receive an exclusive Boann Cask Society loyalty card, which offers a 10% discount on all purchases at the distillery plus priority booking of events.
  • You will be rewarded with a limited edition Boann Distillery Tasting Book to record your whiskey adventure.
  • You will receive a special invitation to the Boann Cask Society Party, held once a year.
  • You will have your cask stored safely for you, for a minimum of three years in the Boann Cellar.
  • You will experience a once in a liftetime hands on experience through the distilling, filling, maturation, ageing, blending, bottling, appreciation and enjoyment of the wonderful world of whiskey.

Boann Cask prices start at €5,800 + Excise Duty + VAT. This is a lifestyle investment for your generation and the next. 

Benefits of becoming a member of the Boann Cask Collection

    • As a Boann Cask Collection Member you will own exclusive bottlings from our distillers choice casks, hand picked as they mature in our cellar and selected by our Master Distiller, as the best expressions of our signature style.
  • This offer is a 10 bottle, 10 year plan in which you will receive a bottle of the maturing malt whiskey from one year spirit, two year spirit, three year old whiskey, four, five, six, seven, eight, nine and ten year old whiskey, building a unique and covetable vertical collection of our special whiskeys, all with a unique limited edition label. 

The Boann Cask Collection price is €650 for 10 bottles over 10 years. 

For further details about becoming a member of the Boann Cask Society or Boann Cask Collection, go to www.boanndistillery.ie or email caskoffer@boanndistillery.ie

Cadenhead’s London “Small Batch Release Now In” – Scotch Whisky News

AA Cadenheads

From the highland’s we have an amazing malt in our small batch range starting off with a rather enjoyable Blair Athol sherry cask bottled at 46% Vol followed by some great Speyside malts with islay and the rare vintages.



Nose: Starts as a mixture of earthy and sherry notes. Liquorice; eucalyptus; plums and beeswax. Palate: Very fruity with some soft spices; ginger, cumin and star anise. Finish: Toffee apples with hints of cloves; black pepper and cardamon along with a lingering orange creaminess


Nose: Dark chocolate; some meatiness along with a good glug of sherry. Bruised bananas; Distant smokiness and some maple syrup. Palate: More chocolate, although softer than on the nose. Cinnamon buns; strawberry Yoghurt and poached pears. Finish: Some soft oaky notes along with red fruits. Faint dunnage warehouses with Raspberries and lychees.



Nose: Dark chocolate; some meatiness along with a good glug of sherry. Bruised bananas; Distant smokiness and some maple syrup. Palate: More chocolate, although softer than on the nose. Cinnamon buns; strawberry Yoghurt and poached pears. Finish: Some soft oaky notes along with red fruits. Faint dunnage warehouses with Raspberries and lychees.


Nose: Dried apples; white chocolate and hints of aniseed. Palate: Quite herbal; sage and lemon thyme and hints of spices. Finish: Lingering melted white chocolate; quite floral and then some mandarin.


Nose: Sweet and grassy; very fresh. Melon; fresh mint leaves; clementines and lime leaves. Palate: Gooseberries; kiwi fruits; whole limes and dried bananas. Some celery salt and then some soft brown sugar. Finish: A soft but long finish. Very floral with light zesty fruits. A fresh and vibrant whisky.


Nose: Soft stewed fruits; some redcurrant and raspberries. Touches of mango and a little oily. Palate: Some grassy notes to start with and then growing dark fruits with blackberries and some candied ginger. Finish: Slightly drying with gingerbread and lots of salted butter.



Nose: Olives; asparagus; fennel and fresh baked bread. Very oily and nutty. Palate: More oily notes. An industrial harbour with soft smokiness along with peanuts, praline and honeycomb. Finish: Chewy oily finish. Quite grassy before soft peat smoky and a touch of rosemary and lime cordial power through.

CAOL ILA DISTILLERY 2000 14Y/O 54.4% – 576 BTLS

Nose: Classic Caol Ila. Sweet and creamy with dry ashy smoke in perfect balance. Palate: Ashier than the nose suggests. Smoky limoncello? Lots of thick creamy notes and A touch of honey. Finish: Smoke; vanilla; lemon; lime and melted white chocolate intertwine long after you finished drinking this.



Nose: Milk chocolate; brandy snaps and runny honey. Palate: Soft woodiness gives way to vanilla pods, gingersnap biscuits and lemon icing. Finish: Initial toffee notes fade to reveal hints of pears, white chocolate and some soft earthy notes.



Nose: Rich sherry is immediately obvious. Raisins, figs and soft meaty notes. Then it becomes more orangey with faint cinnamon and nutmeg. Palate: Lots of red fruits and much creamier than the nose suggests. Red apple skins with Cranberry sauce and a hint of cocoa powder. Finish: Delicate finish of strawberries; walnuts; toffee and dry sherry.

CAMBUS SINGLE GRAIN 1988 26Y/O 47.5% – 288 BTLS

Nose: Very oily; peaches; mangoes and white chocolate. Palate: Soft white pepper and raisin butter; soft brown sugar; hints of fresh ginger and lemongrass. Finish: some caramelised bananas with boiled sweets and Scottish tablet with a faint but noticeable Sauternes note.


BURNSIDE™ (BLENDED MALT) 1989 26Y/O 48.8% – 282 BTLS

Nose: Marshmallows; lemon meringue pie with runny toffee and hints of blueberries. Palate: Custard creams; almonds; slightly salty with growing citrus fruits. Finish: Creamy, hints of coffee beans with honey and dried apricots.

You may notice Royal Brackla 38 year old is not on this list. This is down to only 150 bottles in the world from the cask with our whole allocation reserved because news of the release came out a little early. If any bottles on the reserve do not have the payment made after 3 days of the release we will add them to the web shop.

Next release is going to be our Authentic range due later in October, we will have a few more Islay casks on offer along with a rich collection of Speyside malts, as soon as we have the release date and finish off the tasting notes.

We also hope to have news about the new vintage Springbank 25 very limited release.

All the best

Stephen Cadenhead’s London

Cadenhead’s Whisky Shop & Tasting Room
26 Chiltern Street

Tel: 020 7935 6999

Top Picks at K&L California – Whisky News


  • 1998 Ben Nevis 17 Year Old Exclusive Malts “Ex-Sherry” Cask Strength Single Malt Whisky 750ml ( $139.99) This lovely cask of Ben Nevis is proof that the oft forgotten distillery can play with the big boys. 17 years in a refill sherry butt and maturation at the foot Scotland’s highest peak have done wonders here. Nevis’ rich malty profile is integrated perfectly with the dense flavors from the Sherry Cask. Grab it will you can, this one is pretty limited.
  • White Oak Akashi Grain Whisky 750ml $34.99
  • Arran 12 Year Old Cask Strength Single Malt Whisky 750ml $64.99
  • 1998 Ben Nevis 17 Year Old Exclusive Malts “Ex-Sherry” Cask Strength Single Malt Whisky 750ml $139.99

K&L Wine Merchants
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA


Ardbeg Supernova SN2015 Committee Release Islay Single Malt Scotch Whisky at The Whisky Barrel – Scotch Whisky News

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Ardbeg Supernova SN2015 Committee Release Islay Single Malt Scotch Whisky

Ardbeg Supernova Committee SN2015 Release Islay single malt Scotch whiskey. The final fleeting Supernova bottling heralds the culmination of the Ardbeg experiment in space. Limited edition 2015 release.



Ardbeg Distillery was established in Ardbeg on the Kildalton Peninsular on the Isle of Islay in 1815 by John McDougal. Ardbeg Distillery draws soft peaty water from Loch Uigeadail and Loch Airigh nam Beist up amongst the hills behind the distillery. Ardbeg Distillery is a participant in the world famous Feis Ile, the annual Islay Festival of Malt and Music. Visitors are welcome at the distillery visitor center which offers Ardbeg Distillery tours and serves delicious Scottish fare in the Ardbeg Café.


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