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Booker’s® Bourbon Roundtable Selects Fourth Batch In 2015 Limited-Edition Release Collection – American Whiskey News

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Booker’s® Bourbon Roundtable Selects Fourth Batch In 2015 Limited-Edition Release Collection

Booker’s® Bourbon, one of the few bourbons available uncut and unfiltered1, announces the release of the fourth batch in its 2015 collection, Batch 2015-04, also referred to as the “Oven Buster Batch.” This latest expression was hand selected during an exclusive tasting by Fred Noe, 7th Generation Master Distiller, and the Booker’s® Bourbon Roundtable – a small collection of esteemed bourbon experts, enthusiasts and writers. The latest release of Booker’s® is a true testament to the full-bodied bourbon first created by the late Booker Noe, 6th Generation Master Distiller and Fred Noe’s father.

“I’ve always been fond of cooking with bourbon,” said Annis Wickham Noe, wife of Booker and mother of Fred. “Years ago, as I was preparing a pork roast, I mistakenly reached for a bottle of my husband’s namesake bourbon to pour over the roast. The oven sparked from the bourbon’s high proof and the door flew open – that’s how the Oven Buster nickname was born!”

“Oven Buster Batch” is the second batch this year that was selected by the Booker’s® Bourbon Roundtable, with the guidance of Noe. The Roundtable was also joined by special guest Fred Minnick, author of “Bourbon Curious: A Simple Tasting Guide for a Savvy Drinker,” who contributed his knowledge of whiskey to help the group choose a batch that properly honors Booker Noe’s whiskey preferences and pays homage to the bourbon’s full-body flavor profile.

The Roundtable panelists who helped select Batch 2015-04, “Oven Buster Batch,” included the following members:

  • Chuck Cowdery, Blogger and Author of “Bourbon, Strange: Surprising Stories of American Whiskey”
  • Geoff Kleinman, Founder and Managing Editor of DrinkSpirits.com
  • John McCarthy, Spirits Writer and Senior Managing Editor of Men’s Health Magazine
  • Jack Robertiello, Spirits Writer and Spirits Competition Judge
  • Tony Sachs, Spirits Writer and Blogger for Huffington Post

Noe, the Roundtable Panelists and Minnick selected Booker’s® “Oven Buster Batch” with the following characteristics:

  • Proof: 127
  • Age: 6 years, 5 months and 20 days
  • Nose: Vanilla with oak
  • Finish: Long, smooth, pleasant finish
  • Sipping Suggestions: With ice or cut with water

Uncut and unfiltered1 – like all Booker’s® Bourbon batches before it – “Oven Buster Batch” features the robust flavor and natural proof that Booker’s® Bourbon is known for and will be available nationwide beginning mid-August with a suggested retail price of $59.99 per 750 mL bottle.

Booker’s® Bourbon is quality screened to remove only pieces of charred barrel wood from the liquid

About Booker’s® Bourbon

Booker’s® Bourbon was inspired by a 200-year-old family tradition and came to life when Booker Noe selected the first bottles of Booker’s as holiday gifts for his friends and family. With its instant popularity within Noe’s close circle, Booker’s Bourbon was soon after bottled and made available on shelves for everyone to enjoy. Booker’s Bourbon is one of the only bourbons bottled unfiltered* and at its natural proof, which varies from batch to batch. Crafted in small batches and aged for six to eight years in charred oak barrels, which are stored in the center of the rack house, Booker’s Bourbon is hand-selected barrel-by-barrel by Fred Noe to ensure every bottle contains a robust, full-bodied whiskey that has a taste, aroma and proof that matches Booker’s whiskey preference.

For more information on Booker’s Bourbon, visit: http://www.bookersbourbon.com/.

About Beam Suntory Inc.

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and commitment to Growing for Good.  Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit http://www.beamsuntory.com/ and www.drinksmart.com.

 

Glengoyne is the perfect match for Let’s Eat Glasgow – Scotch Whisky News

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Glengoyne is the perfect match for Let’s Eat Glasgow 

Some of Glasgow’s top chefs are joining Glengoyne Highland Single Malt Scotch Whisky this weekend (5-6 September) to offer the ultimate whisky food pairings at the Let’s East Glasgow festival.

To help celebrate the first event of its kind, Glasgow’s top chefs are expertly matching the powerful flavour credentials of Glengoyne malts with home-cooked dishes from popular city eateries.

From mouth-watering lamb meatballs from Ox and Finch paired with the Glengoyne 18Year Old, to Roast Renfrewshire wood pigeon from The Ubiquitous Chip joining the Glengoyne 15Year Old, whisky aficionados need look no further for the perfect food pairings.

Located just outside the city, Glengoyne Distillery is the event’s only whisky sponsor. Featuring over 40 top artisan producers and social enterprises, Let’s East Glasgow is the first pop-up restaurant and food market of its kind to take place in the city under one roof.

From meat and poultry and fish to cheese and alcoholic beverages, Let’s Eat Glasgow looks set to be a food lover’s dream. Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers who own Glengoyne, said: “Let’s Eat Glasgow is the ideal event for us to showcase how successful pairing Glengoyne with food can be.

“Glengoyne food pairings work so well because of its versatility, with each of its seven expressions having different flavour characteristics.

“We’re delighted to be working with some of Scotland’s most talented chefs at Let’s Eat Glasgow to pair some stunning dishes with their perfect malt partner. We’re confident that we can inspire food and drink lovers to find their favourite whisky pairing and start experimenting with food and whisky at home.” For more information, visit: letseatglasgow.co.uk

www.glengoyne.com 

Notes

Glengoyne Distillery is owned by one of Scotland’s leading independent, family-owned distillers, Ian Macleod Distillers. It is highly regarded as Scotland’s most beautiful distillery.

Glengoyne, being uncompromising in its pursuit of excellence, runs its stills slower than any other distillery in order to create the rich, bold flavours for which the brand is known. The Glengoyne Highland Single Malt range is matured in the finest sherry casks from within its warehouses.

BenRiach and Glendronach – New The Whisky Exchange Exclusives – Scotch Whisky News

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BenRiach and Glendronach – new TWE exclusives

We spend a large amount of time at The Whisky Exchange looking for great whisky. While this sometimes appears as obscure old bottles and hard-to-find things from overseas, we also work closely with distilleries to snap up exclusive bottlings. We’ve convinced the folks at BenRiach Distillers to let us have another pair of single casks – one from BenRiach and one from Glendronach.

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The BenRiach warehouses are a treasure trove of casks

BenRiach is known for its experimentation. Even before the current owners bought the distillery in 2004, BenRiach was playing with triple distillation, and since the takeover they have continued, with peated spirit, cask finishes and other tinkering going on.
Our latest exclusive from the distillery is one of the triple-distilled batches, produced on 27 May 1998 and bottled in July this year, after some time finishing in a Pedro Ximénez sherry puncheon – a big, short and fat cask. Triple distillation produces a much lighter spirit than regular double distillation, and combining it with a rich and active PX puncheon is a gamble – will the cask influence swamp the spirit or complement it? It certainly paid off in this whisky:

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BENRIACH 1998, 17 YEARS OLD, CASK #7758. TWE EXCLUSIVE

Tasting notes by Stuart P (as I’m down with a cold and can barely taste Lemsip)

Nose: Toasty and nutty, with tempting aromas of walnuts and hazelnuts, beefed up with rich mocha, bitter orange marmalade and cinnamon. A touch of raisiny sweetness from the PX barrel but not heavy or overdone.

Palate: Rich, smooth texture. Lovely decadent dark chocolate cake, coffee, barrel char and sponge-cake batter, but crucially, not sweet or cloying. The palate is perked up by clove, nutmeg and fresh orange peel.

Finish: Rich but not sweet, with the mocha notes adding a rich bitterness.

Comment: A delightfully rich after-dinner dram that would go really well with a chocolate dessert, or alongside a coffee.

Along with the BenRiach, we also managed to convince the team to part with a cask from their second distillery: Glendronach. When BenRiach Distillers took over the distillery in 2008, they put lots of money into buying sherry casks, taking Glendronach back to their roots as a producer of excellent sherried whisky. This exclusive bottling is from a Pedro Ximénez puncheon, like the BenRiach, and you can tell from the first sniff:

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GLENDRONACH 1995, 19 YEAR OLD, CASK #4028. TWE EXCLUSIVE

 Tasting notes by Stuart P

Nose: Big, big aromas of juicy raisins and sultanas along with dark chocolate, rum and espresso. There’s some marzipan in there, too, as well as candied mixed peel, honey and malty cereal. Very plush, ripe and comforting.

Palate: As expected, a rich hit of dried fruit, especially raisins, but accompanied by toasty cinnamon, hazelnuts and Demerara sugar. There’s some welcome espresso bitterness to counteract the sweetness, with some rum-like depth to add weight. Generous mouthfeel.

Finish: The rich raisin note persists, fading slowly along with the mocha and spice.

Comment: Unapologetically full-flavoured, this really shows off the quality of the cask it was aged in, while the spirit is rich and robust. This would be ideal served alongside crème brûlée.

A pair of bruisers – packed with flavour and a must for sherry heads. I’m hoping that I can shift this cold before the tasting bottles sitting in our office get polished off by the rest of the team…

Single Barrel Selections at D&M California – Whisky News

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Our Exclusive Bottlings of Whiskey – It takes a lot of tasting before we put our name on the bottle!

Masterson’s 10 Year Old D&M Exclusive Bottling Straight Rye Whiskey The nose shows nice candied fruit, cedar box with a peppery note and burnt toffee.$84.99

Corsair D&M Single Barrel Cask Strength Selection Triple Smoke Whiskey The palate has ample flavors of peat, brown butter, sweet spice rubs, old leather, brown sugar and grilled stone fruits.This bottling has become a favorite for many of our “Scotch” customers, as well as our American whiskey fans.$74.99

Taos Lightning Governor’s Reserve D&M Exclusive Straight Rye Whiskey The palate is rich and spice driven with fruit flavors towards orange marmalade, citrus zest, oak, and vanilla.$57.99

Blanton’s D&M Single Barrel Select Kentucky Straight Bourbon Whiskey A bright and pretty style with aromas of spice, caramel and tending towards pepper.$52.99

Bernheim Original 7 Year Old Small Batch D&M Exclusive Kentucky Straight Wheat Whiskey The palate is clean with tropical fruit notes, pepper spice and clean wheat and honey dominated finish. If your part of the world sees a hot traditional summer, this could be your summer jam.$32.99

Wathen’s Single Barrel Kentucky Bourbon – D&M Exclusive The palate is soft and round with caramel, Christmas spices, white chocolate and some bananas foster on the finish.$36.99

Buffalo Trace D&M Cask Single Barrel Select Kentucky Straight Bourbon Whiskey Subdued notes of hard cinnamon candy on the nose, with a little brown sugar, which both carry over to the palate, picking up caramel and spice on the way.$23.99

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Charlie Mclean Presents a Bottle of Prometheus 26 Year Old to Raymond Lee – Scotch Whisky News (Apprantenly)

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Prometheus 26 Years Old Speyside Single Malt Scotch Whisky was presented to Raymond Lee, Founder and Chairman of the Single Malt Club China (SMCC), by world renowned whisky author, leading whisky expert and holder of the extremely rare honour of “Master of the Quaich”, Charles MacLean. 

Liam Hughes, Co-Founder and CEO of the GDC* said “For us to have Prometheus presented to Mr. Lee is a great honour for our distillery and another sign that our young company is moving forward in a very positive direction. Having Charles presenting this fine and rare expression to the Single Malt Club in China speaks volumes about the quality of this Scotch whisky that we are using as a benchmark for our own original Glasgow whiskies that we will release in the years to come”.  

Scotland’s First Minister, Nicola Sturgeon, recently opened SMCC’s new Whisky Experience Centre in Beijing. The facility is open to anyone wishing to learn more about single malt whisky, featuring educational material on the production process, items from distilleries and a display of single malts currently available in China. 

Prometheus 26 Year Old, named after the titan who gave man fire, is said to combine the “peaty fire of the islands with the rich complexity of the Highlands”. “Prometheus 26 Year Old is a great addition to our portfolio,” said Liam Hughes, CEO of GDC. “We have been very fortunate to acquire such a special whisky and Prometheus’ popularity continues to grow. We will release a very limited amount of our 27 Years Old expression in 2016 and will be holding back some of the liquid for further maturation.”

*So far WhiskyIntel has not been able to determine what GDC is…

Springbank New Arrivals at Abbey Whisky – Scotch Whisky News

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Longrow Red 12 Year Old – Pinot Noir Casks

The 2015 release from The Longrow red series has been aged for 12 years in total, spending its final year maturing in fresh Pinot Noir casks from New Zealand. A much sought after release, bottled at a cask strength, 52.9%. Very Limited Stock!

£58.40

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Springbank 18 Year Old – Second Edition

The second edition release of Springbank 18 Year Old, an award winning Campbeltown single malt Scotch whisky. New packaging for this latest release…

£79.95

Single Malt Whisky Distilling Returns to Edinburgh after a 90 Year Absence – Future Scotch Whisky News

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Single Malt Whisky Distilling Returns to Edinburgh after a 90 Year Absence

Single malt whisky distilling is poised to return to Scotland’s capital after a 90 year absence, following the City of Edinburgh Council’s decision to enter into a lease with a new distillery at the Engine Shed near Holyrood Park.

Whisky expert and former Master Distiller for The Macallan, David Robertson, is behind plans to open the Holyrood Park Distillery – a £2 million boutique micro-distillery and visitor experience at the Engine Shed building in the heart of the city.

The proposal is now subject to a planning application.

David Robertson, project lead and master distiller of the Holyrood Park Distillery, said:  “We are very excited by the prospect of resurrecting the proud tradition of distilling single malt whisky in Edinburgh, following a 90 year absence of whisky distilling in the capital.

“The production and export of whisky is perhaps Scotland’s most iconic industry, supporting huge numbers of jobs, and visiting a distillery is a must for most visitors to Scotland. It seems to us that the one place missing a single malt distillery is Edinburgh, the capital of the country known for the world’s most famous whisky – Scotland. We hope to be able to create an immersive and entertaining visitor experience, supporting the local economy through jobs and training opportunities, while reinforcing the capital’s position as a world class tourism destination.

“Most importantly, our goal is to create beautiful, hand-crafted single malt whiskies which will stand shoulder to shoulder with the other great single malts that are now being produced in Scotland and elsewhere. The Engine Shed building is the ideal location for us to realise this ambition. With its history dating back to the 1830s, it will provide a fantastic home for us to create a small, but world class distillery and tourist destination of which Edinburgh can be proud.”

The Holyrood Park Distillery will be developed with the visitor experience fully integrated into the design of the facility. Visitors will be able to follow the distillation process from start to finish, experiencing at first hand the creation of Edinburgh’s only single malt.

The boutique distillery will also host an education facility to be used as a community and school resource for learning about whisky distilling and the rich history of the site. Visitors will be able to enjoy locally sourced food and drink at an on-site restaurant and bar and ambitions stretch to establishing a weekend market for local crafts and products in the courtyard.  Subject to final design and receipt of planning permission, there are also plans to provide facilities for community events.

Holyrood Park Distillery will initially employ up to 25 staff at varying levels, from trainees right up to experienced distillery operators, tourism and production managers. The business aims to start distilling whisky by Summer 2016 and release a single malt whisky within four years. Due to the small scale of the operation, it will produce only 100,000 litres of alcohol per year, resulting in around 250,000 bottles of mature single malt in 8 to 12 years’ time.

Edinburgh has a long and proud history of whisky production. Back in the late 1700s there were eight licensed distilleries and it is estimated that there may have been as many as 400 illegal stills in Edinburgh. Urban production fell out of fashion but is currently enjoying a boom, with urban distilleries popping up in some of the world’s iconic cities including New York, London, Dublin, Glasgow, Portland, Nashville, New Orleans, LA, Detroit, San Francisco and Austin.

Glen Sciennes was the last single malt whisky distillery to operate in Edinburgh, and was also located in the St. Leonard’s area. The distillery’s maltings were sited near the Engine Shed before its closure in 1925 and later demolition.

The Engine Shed building was built in the 1830s as a goods warehouse for the Edinburgh and Dalkeith Railway, also known as “The Innocent Railway”. Under the ownership of Lothian Regional Council, the building was renovated and, most recently, leased by a social enterprise providing a supportive living and working environment for people with learning disabilities.

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A Speyside Legend “Prometheus – Premium Scottish Whisky – 1,000 Bottles Only” – Scotch Whisky News

Prometheus

A Speyside Legend

Prometheus, Titan of ancient Greek mythology, is remembered today for his greatest deed. When an angered Zeus took fire from man, Prometheus rebelled against the Father of Gods. He captured a flame from the hearth of Mount Olympus and carried it back to man.

Today, the spirit of the fire-bringer and champion of man lives on.

Twenty-six years ago, one of the Olympians of Speyside created a new kind of single malt: a whisky to marry the rich complexity of the Highlands with the intensity of peat smoke from the Islands.

As with all great malts, time was needed for this new Titan to mature. But while the young whisky lay sleeping, hidden from expectant eyes, the heavens shifted. The whisky’s creator departed and a malt that could be both sophisticated and powerful was seen, by some, as a threat.

Protectors of the orphan Titan kept him hidden until, in the summer of 2014, they met in secret to plan his release.

Prometheus would be free, but on two conditions: he would be mortal – destined to live a short, but glorious life – and he could never reveal from whence he came.

So we give you Prometheus. A titanic Speyside with the inner strength of barley malted over peat smoke. A whisky of sublime sophistication and balance, bottled at the peak of its powers. A truly unique Single Malt Scotch Whisky, available in the most limited quantity for just one moment in time.

First Release | Full-bodied 26 Year Old Single Malt

Produced by one of the finest distilleries in the world.  This is the first release and only 1,000 bottles will be available in North America.  Rich, refined and full-bodied, a 26 year old single malt Highland whisky from Speyside.  Filled with character, this magnificent whisky was matured in sherry casks, hand crafted from Spain.

Appearance
Rich amber with coppery hues.

Nose

 A warm and welcoming bouquet with sweet notes of  butterscotch, aromatic heather, orange zest and smoky  charcoal.

Palate

Satisfyingly longlasting, creamy and peppery with aromas  of roasted nuts, nutmeg and clove entwined with hints of  Madagascan vanilla, dark chocolate, rich fruitcake,  heather honey, candied fruits and smoke.

Born of fire. | Great on the rocks. | A connoisseur’s whisky.  

Prometheus; an epic Speyside with Titanic power, a perfect blending of barley malted by burning peat. A whisky of sophistication and elegance, bottled at the height of its power, twenty-six years old. Welcome this Single Malt Scotch Whisky of secret origins, available in the most limited quantity for an exclusive few.

SINGULAR FINE AND RARE WHISKIES

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Top Picks at K&L California – Whisky News

 

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Japan

Kikori Japanese Whisky 750ml  $39.99 Buy

Scotland

Balblair 21 Year Gordon & MacPhail First Fill Sherry Cask Strength Single Barrel Single Malt Scotch 750ml $229.99 Buy

1983 Brora 18 Year Signatory Vintage Single Highland Malt Scotch Whisky 750ml  $449.99 Buy

1981 Brora 21 Year Unchillfiltered Collection Single Malt Whisky 750ml (Elsewhere $1400)  $499.99 Buy

1978 Brora 35 year old Gordon & MacPhail Rare Old Single Malt Whisky 750ml  $1,199.99 Buy

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

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The Original Speyside Autumn Whisky Festival in Dufftown 24th-28th September, 2015 – Scotch Whisky News

Dufftown 2000 sep15

http://www.whisky.dufftown.co.uk/


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