Malt Messenger Bulletin by Andrew Ferguson – The First Whiskies from Waterford Distillery & More! – Whisky News

Malt Messenger Bulletin

The First Releases from Waterford Distillery Are Here!

New Laddies Arriving Soon – Black Art 8.1 & Octomores 11.1 & 11.3

Huge Deals on Tomatin Single Malts – SAVE 25-40%

A belated Happy Thanksgiving to all of you. I hope you had a restful weekend and more than your fill of turkey!

We have some very exciting “New Whisky News”, but before we get to that, a wee KWM Whisky Calendar update. We started taking pre-orders for the SOLD OUT KWM 2020 Whisky Calendar, almost exactly one month ago. In addition to a sharp new look, this year’s edition includes 25 never before featured whiskies. As always there is a KWW Whisky Calendar logo glass and a 100ml Christmas Day bottling from the Scotch Malt Whisky Society.

Demand this year has been brisk, which might have something to do with our most generous Early Bird Offer ever. At the time of writing there are only about 20 of the 384 Calendars left for Pre-Order. The Early-Bird Pre-Pay price of $335+gst ends tonight Thursday October 15. Thereafter, if we have any left, they will be $385+gst. More details below on what we like to call 25 Days of Dram Fine Whisky!

We also have a couple of new virtual tasting coming: the SMWS Virtual Tasting on Thursday October 22nd, 7PM. For the Society tasting, Evan and I will be tasting through a trio of Scotch Malt Whisky Society whiskies from the discontinued membership kit. The 100ml bottles are more than enough for 2-4 people to share. You don’t need to be a member to take part in the SMWS tasting, but there is a way for you to become one. More details on the SMWS and Rum tastings below.

Now to the big news…

Almost a year after we first started talking with them, the first whiskies from Ireland’s Waterford Distillery have arrived at KWM. You may not have previously heard of Waterford, but it is making waves and turning heads in the whisk(e)y world, and this is a distillery to keep your eye on.

Waterford Distillery was opened in 2015 by Mark Reynier, who was the driving force behind the revival of the Bruichladdich Distillery on Islay. In 2014 he purchased the decommissioned but recently modernized Waterford Brewery from Diageo, and began the work of turning it in to a whisky distillery.

The distillery uses only Irish barley, distilled from single farms, selected for their unique growing conditions. Mark Reynier believes that barley and terroir are the two most significant factors in the creation of flavour in whisky. You may not entirely agree with him on this, I personally lean more on fermentation, but what can’t be denied is the quality of the spirit Waterford it producing.

I had the good fortune to make a pilgrimage to Waterford in early March, right before the world turned upside down. I met with Mark, and discussed his vision and passion. I also spent time with the larger than life distillery manager Ned Gahan, and their charming agronomist Grace O’Reilly, both of whom I hope will we’ll see on our side of the pond someday soon.

Kensington Wine Market is humbled and honoured to have the privilege of introducing Waterford Whisky to the Canadian market. Having visited the distillery and seen its potential, I am especially excited to share these whiskies with you. The first two Waterford Whiskies are available for purchase now, in-store and online. The are limited, and we are expecting a lot of demand, so we are capping purchases at 1/each per customer for the first two weeks. More details on the Waterford Whiskies can be found below.

We will also be holding a Waterford Launch Tasting with Mark Reynier on Zoom, Sunday October 25th at 4PM (Alberta). Details below.

In the “coming soon” department, we are expecting some new releases from Bruichladdich in the weeks ahead, including the Octomore 11.1, 11.3 and Black Arts 8.1. There is also the Bruichladdich Islay Barley 2011, which somehow snuck in to the market when we weren’t paying attention.

Finally, we also have some amazing deals to share with you on four (technically 5) different single malts from Tomatin. There should have been a yet another, but let’s just say someone forgot to allocate us something… You have the opportunity to save 25% up to 40% on a four different releases from Tomatin!

I hope you enjoy this Malt Messenger Bulletin. As always, please let me know if you have any comments, questions or requests. In the event of a discrepancy in price, the Point of Sale at KWM will be taken as correct.



Andrew Ferguson

Kensington Wine Market

In This Edition:

  1. The KWM 2020 Whisky Advent Calendar is Nearly Pre-Sold Out!
  2. Our Next Virtual Whisky Tasting – The Scotch Malt Whisky Society with Andrew & Evan
  3. Waterford Whisky Is Here!
  4. New Laddies Arriving Soon – Bruichladdich Black Art 8.1 & Octomore 11.1 & 11.3
  5. Huge Deals on Tomatin Single Malts
  6. New Virtual Rum Tasting

Andrew Ferguson

Kensington Wine Market

PS – Don’t forget you can follow me on Twitter:

@scotch_guy, Instagram: @thescotch_guy/

or @kwmwhisky and Facebook:



Early Bird Pricing Ends Thursday October 15… Sooner If We Sell Out First!

The KWM Whisky Calendar, now in its 7th year, has a striking new look and includes 25 never before featured whiskies. Once again we have curated a selection of 24 50ml whiskies, mainly single malt Scotch whiskies. There is also a KWM 2020 Whisky Calendar logo Glencairn glass which you will discover along with your Day 1 whisky. On top of the box as always we have a special treat for Christmas Day, a 100ml Scotch Malt Whisky Society whisky.

We anticipate we will have the Calendars ready for pickup in the first week or two of November. We are expecting some delays due to the Montreal Port Strike and Covid-19.

We are not taking deposits for the KWM 2020 Whisky Calendar this year, instead we have two options for ordering including our most generous early bird offer ever:

  1.  Early Bird Pre-Pay Pricing – $335+gst – SAVE $50 until midnight October 15 by pre-paying in full for the KWM 2020 Whisky Advent Calendar – No further discounts or promotions, but the early bird price in previous years used to only be a $35 savings!
  2.  Pre-Order & Pay Later;- $385+gst – Secure a calendar(s) and you won’t be charged anything until 1 week before it is ready for pickup.

Next Virtual Tasting – The Scotch Malt Whisky Society with Evan & Andrew

You Don’t Have to be a Member to Take Part… But We Have A Crazy Offer if You Do Want to Join… 

Evan and I are going virtual with a Scotch Malt Whisky Society Tasting on Thursday October 22nd. The tasting was originally limited to members of the Society, the World’s larges whisky club, but we’ve just opened it to the general public. The tasting is built around the old SMWS Membership packs which contain 3 different 100ml SMWS whiskies, more than enough for 2-4 people to share. . Please note that this price does not include a year’s membership, but we have an even sweeter option for that below… see the next tasting for which there are only 4 available!

You have two options for taking part in the tasting:

  1. SMWS Virtual Tasting (Just the Whiskies) – Included in the cost of the tasting are 3 different 100ml SMWS whiskies, more than enough for 2-4 people to share. Note we are using the old Membership Kits ($230 retail) to put on the tasting, which has a few goodies inside it. But it does not include Membership (We have a crazy option for that below). – $135
  2. SMWS Virtual Tasting with Membership & Bottle! – By purchasing this tasting option, you get a the old kit with the three 100ml SMWS bottles, a 750ml bottle of SMWS 58.29: SOUL O’ PLAYS AND PRANKS (Retail $142) and your first year’s Membership ($120 Value) in the Scotch Malt Whisky Society, the World’s largest whisky club. – ONLY 3 AVAILABLE! – $250

Register online, or by phone: 403-283-8000.

The Gates of the Waterford Distillery

Introducing: Waterford Whisky

Single Farm Origin Irish Single Malt Whisky 

If the name Mark Reynier rings a bell, its almost certainly because of his connection to the Bruichladdich Distillery. Mr. Reynier has been in the drinks business for more than 40 years, starting out as a wine merchant in London. He was always obsessed with soil, terroir and regions. His career took a 180 in 2000 when he spearheaded the purchase of the then closed Bruichladdich Distillery on Islay.

The Old Waterford Brewery

The revival of Bruichladdich was an opportunity to do something different. The distillery has taken great pains to use only Scottish barley for their whiskies. Mark Reynier took his fascination on terroir and over time applied it to whisky making. It even lead to the revival of barley farming on Islay. The distillery has been working with the farmers to find the right strains of barley for the island’s less than ideal growing conditions. Then there are the thousands of protected barnacled geese, who use the island as a wintering ground, and can strip a field of its crop in mere hours.

Mark’s interest in barley always ran counter to what the Scotch whisky industry looks for. Where they select strains and sources for yield, maximizing the amount of spirit produced from a ton of barley, Bruichladdich and Mr. Reynier were all about flavour. Selecting the best strains and sources to product the best tasting whisky.

The Legacy of Mr. Reynier’s focus on terroir can be seen today in many of the distillery’s whiskies, some of which were exclusively distilled at single farms or even single fields on Islay. What they call the whisky’s “micro provenance”. In 2012 Remy Cointreau offered the owners of Bruichladdich more money than they could reasonably turn down to purchase the distillery. The only person not thrilled with the arrangement was Mark Reynier.

Mark took his profits from the sale of Bruichladdich and his terroir driven vision of whisky and set off looking for the best place in the world to make single malt whisky. He believes that to be the “sunny south-eastern coast” of Ireland, where they grow “the very best barley in the world.”

Waterford’s Hydromill

In 2014 Mark purchased a decommissioned brewery in the town of Waterford along the River Suir. The distillery draws its water from ancient wells and has sourced barley from 86 different Irish farms, and grown in 19 unique soil types. Waterford even has its own agronomist. Each farm and crop is harvested, stored, malted and distilled separately, allowing the distillery to trace each whisky from field to barrel using block chain technology.



Waterford’s Mashfilter

Brewing has been taking place on the Waterford site since the 1790s. In 2004 Diageo spent a not insignificant sum building a state of the art brewery beside the old one. Only a decade later to shut down both the new and the old. Mark Reynier bought the now closed brewery for a fraction of that price, converting it to a whisky distillery in just 16 months. The first spirit trickled off the stills in January of 2016.

Waterford is not your typical malt whisky distillery, with two components not seen in almost anywhere else: a hydromill and a mashfilter. Rather than crushing dry malt in a traditional malt mill, the hydromill processes the wet malt under water through a perforated rotating disc. The technique produces a paste rather than the traditional dry mix of husk, flour and grist. Doing the process underwater has the advantage of avoiding oxidation and ensures the starches are saturated with water to start the process which converts them to sugar. Waterford is believed to be the only distillery with a hydromill.

Yours Truly with Waterford Head Distiller Ned Gahan

Most distilleries use a mashtun to extract the sugars from the milled malt. At Waterford they use a mashfilter, a piece of kit common in modern breweries, but only known to be in only two other distilleries, Teaninich and Inchdairnie in Scotland. The liquified paste from the hydromill, is fed in to the mashfilter where it is exposed to water in three stages at increasing temperatures which vary depending on the barley to optimise the conversion of its starches in to sugar. The wort is collected by pressing the mash between a series of cloth plates. The Whisky Exchange’s Billy Abbot sums the process up best in his write up of the distillery: “the idea is simple: fill your mash into a series of tea bags, and then squeeze them to extract the liquid. It’s a much more efficient process that pulls out more liquid (and thus dissolved compounds) than you’ll get from a mash tun.”

Waterford’s Copper Pot Stills

Fermentation and distillation at Waterford is rather typical of the industry as a whole. The distillery uses a standard distilling strain of yeast, but does go for long fermentations to ensure the wash goes in to lactic fermentation. This creates subtle and complex fruity notes. The distillation is also slow, with the cut points of the heart, or middle cut, varying from batch to batch. As always, to highlight the character of the barley. Whatever the reason, Waterford’s spirit is definitely dialed in!

Waterford’s Offsite Warehousing

Mark Reynier and the team are filling the whiskies in to a mix of First-Fill ex-Bourbon, Virgin American Oak, French Oak and Vin Doux Naturels casks (VDN). The focus is on fresh wood, to impart character quickly to the spirit. The only surprising thing to me is that they aren’t filling re-fill casks for longer term maturation. In any case they are filling a similar ratio of casks for each farm and harvest to ensure they can highlight the differences between the terroirs, or as the distillery puts it Teireoir… Eire, is the name for the island of Ireland.

Samples in the Lab at Waterford_

The distillery has plans to bottle both Single Farm Origin single malts, as well as Cuvees. The latter is a word we’ve seen used by Bruichladdich. In the longer term, Waterford will be marrying different single farm origin whiskies to create bottlings which highlight the character of a single vintage, or an ongoing flavour profile. What most distilleries call their core range. For Waterford this will be the Cuvees.


Kensington Wine Market is thrilled to have received the first two Single Farm Origin Waterford Irish Single Malt Whiskies. For the next two weeks the whiskies are exclusive to KWM. After that limited quantities will be available from other select retailers. Here are the first two releases:

  • Waterford Single Farm Ballykilcavan 1.1 – 50% – 3 Year – Vintage: 2016 – Bottled: 2020 – Matured in First Fill ex-Bourbon, French oak & Vin Doux Naturel Casks – My Tasting Note: “Nose: caramelized and nutty with juicy malt; tall green grasses after the rain, tart citrus and then French vanilla; earthy and subtly musty with sour cherries and glazed root vegetables. Palate: sweet, malty and toasty with a late surge of bright fruits; more grasses, glazed root veg, sour cherries and tart citrus: Wine Gums; oily with velvety French vanilla and Billy Bee Honey; building spices, chocolate coated espresso beans and dare I say a gravelly minerality. Finish: long, coating and oily with a drying spicy kick; more Wine Gums and root veg. Comment: I think what I’m most impressed about regarding Waterford is the quality of their spirit; warm but not hot, they have their distillate finely dialed in!” – $102 – Limit 1 Per Customer – 88pts Whisky Fun

  • Waterford Single Farm Bannow Island 1.1 – 50% – 3 Year – Vintage: 2016 – Bottled: 2020 – Matured in First Fill ex-Bourbon, Virgin American Oak, French Oak & Vin Doux Naturel Casks – My Tasting Note: “Nose: freshly harvested hay bales, damp rundle rock, vanilla bean and tarte tatin with Chantilly cream; tallow wax candles, peppery spices and new sofa leather. Palate: a surge of sweet chewy malt is met with firm toasted oak, juicy fruits and spices; more vanilla bean and tarte tatin with Chantilly cream; in addition to the baked apples there are cherries, plums and dried cranberries; very gristy with a firm minerality (more damp rundle rock); still waxy (oily) with subtle floral notes and not so subtle spices: hot ginger, cinnamon and even a touch a cayenne; salted caramel ice-cream at the end. Finish: oily, coating and dry with lingering hot spices and a flinty minerality; the thick juicy malt and sweet toasted oak notes dominate the long finish. Comment: if Waterford’s aim is to highlight the barley and terroir, then mission accomplished; I may be consciously looking for it, but I don’t have to look too hard; as an added bonus, its lovely… for a three year old it is superb; Waterford is a distillery to keep a close eye on!” – $102 – Limit 1 Per Customer – 88pts Whisky Fun

Waterford Whisky Virtual Launch Tasting with Mark Reynier – Sunday October 25

We will be holding a free virtual launch party/tasting for Waterford Whisky with founder Mark Reynier over Zoom on Sunday October 25 at 4PM. Anyone who buys a bottle of either of the above whiskies will be sent an email invite to join the tasting on Zoom. We will also be live streaming the tasting on to Facebook as both an overflow, but also for those who just want to learn more about the distillery and its whisky. Mark and I will not only be tasting the Bannow Island 1.1 and Ballykilcavan 1.1 bottlings, but also the next three releases due late this year or early next. Two more Single Farm Origin bottlings, as we as the Waterford Organic: Gaia 1.1!

New Laddies’ Arriving Soon: Black Art 8.1 & Octomore 11s

A Parcel of Islay Barley, Whisky Sorcery and Surging Peat

The pricing on these has gone up, and it is not just a local phenomenon. The prices for both the Octomore 11s and the Black Art 8.1 have increased considerably since the last release. ETA is 1-2 weeks… Even though my tasting notes are longish, they have nothing on Bruichladdichs, whom I’m referenced here. Kitchen sink tasting notes:

  1.  Bruichladdich Black Art 8.1 – 45.1% – 26 Year – Cask Types Are A Closely Guarded Secret – Producer Tasting Note: “Nose: A complex aroma puzzle, the parts of which one likes to put together with a lot of calm and enjoyment. It starts with citrus notes, lime peel and fresh oranges, combined with sweet caramel, dried apricots, pipe tobacco and maple syrup. A little later, the Black Art 08.1 smells much more complex – of roasted hazelnuts, vanilla syrup and animal leather. This is followed by pears cooked in honey, apricot jam and a wonderful floral undertone of noble roses and geraniums. At the end of the day you get a sense of the scent of wild thyme and you can be sure, even before the first sip, that this Black Art will forever burn into your memory of tastes. Taste: The citrus and lime aromas harmonize wonderfully with the woody sweetness of the whisky. The flowing texture is reminiscent of warm honey and goes perfectly with the taste nuances that are reminiscent of maple syrup, walnuts, toasted oak and woody spices. This tangy sweetness is underlined by vanilla, dried apricots, caramel and an opulent aroma reminiscent of Millionaire’s shortbread. The light and creamy texture is a nice contrast to the aromatic depth of this Black Art, which like all Bruichladdich whiskies has the typical DNA of soft stone fruit. Character: The 08.1 edition really stands out from the series of its predecessors! Here the whisky is in the foreground and the casks were used exclusively to refine the character. The new Black Art tells its very own, unique story of pleasure in its complexity, which is played around with ease. Finish: The finish is velvety soft and pleasantly sweet with notes of dried fruits, lemon cake, hazelnuts and creamy milk chocolate.” – $460
  2. Bruichladdich Islay Barley 2011 – 50% – 6 Year – Unpeated Islay Barley – Matured in 75% ex-Bourbon & 25% European Oak ex-Wine Casks – Producer Tasting Note: “Character: A sweet spot in the maturation of an incredible whisky. A chance to see the elements at work as the young spirit showing green fruits, apple, pear and gooseberry transitions to peach, apricot and mango with the influence of time. The careful selection of casks holds this moment perfectly in balance as their contribution to the ageing of the spirit brings oak depth, vanilla and coconut sweetness and lemon/grapefruit zest without overpowering the sweetness of the malt or the profound cereal notes that come from the Islay grown barley. The structure is firm, the texture luxurious, carrying the DNA of this island. Nose: From the outset this is overtly floral and fruity. Slow distillation yet again brings out the best from the Islay grown Barley, the abundance of soft fruit notes and delicate floral style of this dram is shared with our past Islay grown releases. Typical Bruichladdich style fruit notes of crisp apple and ripe pear along with peach and dried apricot are further enhanced with lemon drops, grapefruit and orange zest. There is a vast array of flavour rising from this whisky as it opens further. The oak and cereal components come through after the fruit, pipe tobacco and vanilla notes mingle with barley sugar and caramel wafers, as ever a distinct marine tang hangs in the air. Finish: The finish is about the fruit, dried apricot from the oak and lemon, kiwi and caramel wafer. A warm sand, marine note lingers as the Islay maturation tells its part of the story. As this whisky lingers on the palate it puts you in mind of the construction and structure to its form. Each element, distillation, time, cask and barley have a clear influence yet not one dominates another as this whisky reaches a crossroads in its development. This vintage is at the perfect stage to appreciate all that it is as it lays bare its DNA, its philosophy and its quality.” – $82+gst – 87pts Whisky Fun
  3. Bruichladdich Octomore 11.1 – 59.4% – 5 Year – Scottish Barley Peated to 139.6ppm – First Fill ex-Bourbon – Producer Tasting Note: “Character: Lithe, sleek with intense earthy peat notes, balanced by the presence malt sugar, vanilla and oak. The scents of Islay in a glass – the ozone fragrance of the sea, bog myrtle from the moss and peat smoke in the cold night air and at the heart of it all a warmth that brings harmony to the whole. Aroma: Initial notes of Lemon, wet peat, pencil shavings, and a salty minerality. Peach yoghurt, cinder toffee, rubbery smokey almost antiseptic notes come from the peat smoke, well balanced with the green fruit and malty notes coming through the spirit. Honey, malt sugar, dried grass, come through with time with a little hint of ginger and wood spice. Taste: Brown sugar sweetness hits the palate initially. The chilli heat of high strength carries the Octomore DNA across the palate, it is clean, supple in texture and has a complex combination of flavours rushing for attention. Another taste and stone fruit, apricot, that peach yoghurt come to the fore and then the cask influence appears with sweet vanilla, toasted oak, brown sugar and soft toffee. The maritime notes, the minerality and citrus all weave the Bruichladdich DNA through the flavour profile bonding the sense of place and identity in this dram. Finish: Malt, huge Peat notes, earthy and oily, tar and bonfires. Vanilla honey, ginger spice and syrupy sweetness.” – $240+gst
  4.  Bruichladdich Octomore 11.3 – 61.7% – 5 Year – Peated to 139.6ppm – First Fill ex-Bourbon – Producer Tasting Note: “Character: Such a distinct expression of Octomore, so much of the flavour comes from the malted barley and the distillation. The distillation techniques allow us to slowly coax the flavours from the grain influenced so much by the location it is grown and truly express a unique flavour based on these fundamentals. Aroma: Eight floral character on the nose, Summery and bright. The peat smoke is slow to rise initially but comes through with a light touch, clean and dry and very much in the background. Lovely light floral notes and sweet citrus, with honey and vanilla really holding everything together. Taste: Texturally this dram has a fantastic presence on the palate, holding the high strength perfectly. A gentle sweetness, honey and fruit syrup arrive, orange blossom, apricot jam and again the floral bouquet all gentle soft notes are holding off the phenols, a testament to the distillation techniques to allow the character of our spirit to come through with being dominated by the high level of phenols. Finish: Naturally the phenolic presence comes through on the finish, the floral notes fade and the dry smoke, earthy with dry grass come through. Burnt heather, toffee and malt sugar all play a part in a complex long finish.” – $295+gst


Huge Deals on Tomatin

SAVE 25-40%

This might help offset the price increases on some of the Bruichladdichs… We are able to offer savings of 25-40% available on four different Tomatins… The first two are arriving on Wednesday, and the other two a little later. The Tomatin Contrasts are very interesting, single malts married from the following vintages: 1973, 1977, 1988, 1991, 2002 & 2006 which were then further matured and bottle separately from Bourbon & Sherry. You get one 375ml bottle of each.

The first two–Tomatin 12 Year French Oak and Tomating 1995 Oloroso–arrive tomorrow. The Tomatin Contrast will arrive on October 28 and the Tomatin 1988 on November 11. Let me know what is of interest so I can reserve it for you!

  1. Tomatin 12 Year French Oak – 46% – Matured 9 Years in Bourbon / Finished 3 Years In French Oak – Producer Description: “The casks were specially sourced from various European cooperages, including Lafite, Vicard and Seguin Moreau, and originally contained red wine from the Bacalhoa winery which was formerly owned by Rothschild.” – Producer Tasting Note: “Nose: Malty biscuits, vanilla, coconut. Red fruits, white peach and cashew nuts with fresh rocket. Candy sweets, toffee and butterscotch come through as it warms. Palate: Delicious sweetness, candy and marzipan, cheesecake base peppered with cloves. Finish: Light and creamy.” – Was $82 – Save 25% – Now $61.50+gst
  2. Tomatin 1995 Oloroso Sherry – 46% – Matured in ex-Bourbon / Finished 3 Years in Oloroso Sherry – Producer Description: “This limited edition was matured in traditional Scotch Whisky oak casks for just under 18 years before being transferred to Oloroso Sherry hogsheads. With flavours of heavy dried fruits, rich sherry, honeyed oak spice and dark chocolate with an almost waxy mouthfeel.” – 85pts Whisky Fun: “This baby was transferred to sherry-treated hogsheads in 2013, so it’s been a rather long finishing. No flash aromatisation here. Colour: deep gold. Nose: success! When you get shoe polish and walnut cakes, plus many herbal teas and tobaccos, that’s always good news. I think Tomatin makes for a perfect base for careful and smart proper finishings. In other words, no fights and no dissonances to be experienced here. Lovely lovely nose. Mouth: love this. Tobacco, walnut cake, bitter oranges, Werther’s Originals, bergamots, and dry raisins. Perfect strength, perfect balance. Finish: medium, and very cake-y. Café latte. Nice sappy/leafy touch in the aftertaste. Comments: this one reminds me of one of Glenmorangie’s earlier finishings, I just can’t remember which one. Perhaps was it the Sherry Wood, after all… SGP:551 – 85 points” – Was $280 – Save 30% – Now $196+gst Only 4 Left!
  3. Tomatin Contrast Set 2x375ml Four Decade Whiskies – 46% – 2x375ml Set – “This limited release presents a unique opportunity to directly compare the effect of Bourbon and Sherry casks on whisky distilled in specific years at Tomatin Distillery; 1973, 1977, 1988, 1991, 2002 & 2006. Having selected and vatted casks from the same six years in both types of casks, our Distillery Manager, Graham Eunson, has created two incredible whiskies and an exceptional tasting experience. – Fully matured in Ex-Bourbon Casks – Producer Tasting Note: “Aroma: Golden syrup and honey. Lemon & lime. Almond and macadamia nuts, vanilla and custard. Palate: Sweet vanilla custard and lemon sponge. Pineapple chunks, raspberries and icing sugar. Finish: Sweet, fresh and mellow.” – Fully matured in Ex-Sherry Casks – Producer Tasting Note: “Aroma: Toffee-apple crumble, Christmas pudding, raisins and treacle. Palate: Cinnamon and cloves, peppercorns. Thick cut marmalade. Finish: Oily, spicy and chewy.” – Was $210+gst – Save 35% – Now $136.50+gst (arriving Oct 28)
  4. Tomatin 1988 Batch 1 – 46% – 25 Year – Bourbon Casks & Port Pipes – Producer Description: “We are delighted to announce the addition of a 1988 Vintage expression to our core range. This expression will be released in batches. The contents have been vatted from a combination of ex-Bourbon and ex-Port casks.” – Producer Tasting Note: Nose: Strawberry jam, honey glazed ham, Cantaloupe melon, freshly squeezed orange juice. Palate: Sweet with buttery notes; candy floss, Victoria sponge. Red fruits, eucalyptus, mint, coconut. Fading smoke. Finish: Fresh with lots of depth.” – Was $450 – Save 40% – Now $295 – 87.77pts Whisky Base – Arriving Nov 11

Free City-Wide Delivery in Calgary & Other Deals! 

Free Delivery in Calgary for Orders Over $50, and Loads of Deals To Be Had!

As with many other small and independent businesses in the city, we are getting creative to continue serving our customers and keeping the business going. We have taken precautions in-store to ensure the health and safety of both our staff and customers. Details on that below! We are also offering options to continue serving those of you in quarantine or who are taking extra precautions with regards to social isolation.


– We are offering free delivery for orders over $50 placed online or over the phone, and will do our best to deliver within 72 hours.


– Place an order, we’ll let you know when it is ready. Call us when you are out front or parked in the back lot and we’ll bring it out. Simple as that!


– Want to send someone a care package? All gifting options are still available. Quarantined parents and closed schools qualify as a “wine emergency”. Gift cards are also available and can be used over the phone.

If you are able, please submit your order online. We will answer any questions you might have before finalizing and processing your order. You are not automatically billed when you submit your order.

We will do our best to answer and process as many phone orders as we can. Call us at 403-283-8000. We are offering some great deals too. More on that below, see the bottom of the Malt Messenger!

Customers are still welcome to come in to the store to pick up orders as well as browse and purchase in-store. We are routinely disinfecting commonly touched surfaces and have hand sanitation stations around the store.

Let us know how we can continue to help and serve you in these challenging times!

Thank You for Reading the Malt Messenger! 

Contact & Disclaimers 

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store.

All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at All prices quoted in the Malt Messenger are subject to change and don’t include GST. In the case of discrepancies in pricing, the price in our in store point of sale will be taken as correct.

Thanks for reading the Malt Messenger.


Andrew Ferguson

Owner & Scotchguy

Kensington Wine Market


Calgary, Alberta, Canada


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