THE WORLD RAISES A GLASS OF ITS FAVOURITE WHISKY TO INTERNATIONAL SCOTCH DAY 

LONDON, February 9^th, 2017. In honour of Scotland’s gift to the world, to the spirit that has long drawn people in through its status and style, this Friday February 10^th 2017 the inaugural International Scotch Day will be celebrated worldwide. The day invites people everywhere to raise a glass of Scotch to celebrate a drink that’s made to be enjoyed with good company, wherever and whenever.

Ronan Beirne, Global Marketing Director from Diageo commented, “Scotch is the world’s favourite whisky. No other spirit can offer the same range of tastes, textures and flavours; made the same way for over five hundred years in distilleries small and large, the length and breadth of Scotland.  The introduction of International Scotch Day shows our confidence in the vibrancy of Scotch. We are proud of the heritage, authenticity and quality of the category but we are also continuing the spirit of innovation and entrepreneurship by adding a new cultural moment and occasion to the calendar to continue to drive and evolve the future of Scotch whisky.”

Official International Scotch Day celebrations are taking place all over the world, and fronting the proceedings is world renowned supermodel Coco Rocha and actress Freida Pinto.

To mark the launch Coco Rocha pulled her famous poses against a backdrop of casks in Scotland to capture a series of stunning photographs. “I loved this photo shoot as it playfully partners the swagger and style of Scotch with the craft and artisanship behind the whisky,” reflected Coco Rocha.

On International Scotch Day Coco Rocha will be enjoying a Scotch cocktail in some of Mexico City’s most vibrant bars and clubs. Across the globe Freida Pinto has already kicked off celebrations in the heart of Manila, having played host to a glamorous event alongside other notable names and faces, and on the day itself she will front celebrations in Mumbai.

Scotch is the very pinnacle of cool – loved in every corner of the globe.  It’s made to be enjoyed any way you like it.  In China, Scotch is often mixed with iced green tea; in the Caribbean it’s served with coconut water; and in India they like it straight.

“Personally, my favourite way to drink Scotch is a Johnnie Walker with ginger ale,” said Coco Rocha, “but I’ll mix it up depending on my mood or what I am doing. If I’m going to drink, I like a nicely made quality drink, versus drinking too many.”

People can join the movement and get involved by using #LoveScotch and #InternationalScotchDay. For more information visit facebook.com/LoveofScotch

Please drink responsibly.

NOTES  

Attachments:

Coco Rocha Scotland Image

#lovescotch video 

About #LoveScotch: #LoveScotch celebrates all that gives Scotch its unique swagger and style, empowering people over the legal purchase age to express their passion, embolden existing ambassadors and inspire those who are new to whisky, creating a movement across the globe for people to share their love of the world’s favourite whisky, made to be enjoyed whenever and wherever.  International Scotch Day shines a spotlight on the Scotch Whisky category on a momentous day in the Scotch calendar, the birthday of Alexander Walker. He was the son of John ‘Johnnie’ Walker, and not only a pioneering blender, but was also responsible for introducing the famous Johnnie Walker square bottle and slanting label, now an icon for Scotch Whisky all over the world.

About Diageo: Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, JεB, Buchanan’s and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO) and our products are sold in more than 180 countries around the world. For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.

Celebrating life, every day, everywhere.

L-R Alison Connelly, Head of Funding Development at RSPB and Suzy Smith, Marketing Director for The Famous Grouse

THE FAMOUS GROUSE AND RSPB TOAST SUCCESS OF reaching £600k for Black grouse conservation 

The Famous Grouse is toasting the success of its partnership with RSPB which has reached a significant fundraising milestone of £600,000.

The money will help the much loved charity continue their vital conservation work supporting endangered grouse species throughout the UK.

The partnership dates back to 2008 to coincide with the launch of a new whisky by the No.1 selling brand – The Black Grouse. As part of the launch, The Famous Grouse pledged its support to RSPB to save the new whisky’s namesake.

At the time of the partnership, the iconic birds were on the UK Red List of Species of Conservation Concern and listed as a priority on the UK Biodiversity Action Plan (BAP) as well as being included within the Scottish Government’s Species Action Framework.

Suzy Smith, Marketing Director for The Famous Grouse, commented: “We are proud of our partnership with RSPB and are thrilled to have reached this fantastic milestone allowing us to help support the terrific work the charity does for the UK’s wildlife.

“When we launched The Black Grouse whisky it was agreed that 50p from the sale of every bottle in the UK would be donated to the RSPB for the duration of the three year partnership to fund black grouse conservation across four reserves: Inversnaid and Corrimony in Scotland; Geltsdale in the North of England; and Lake Vrynwy in Wales. Over time more reserves also benefitted from the partnership support, including Abernethy near Aviemore, and The Crannach, on Deeside.

“It was a significant achievement to break the £100,000 mark by 2010 and we are proud to have continued to work with RSPB and to have now raised over £600,000.”

Stuart Housden, Director RSPB Scotland explained: “The primary cause of the decline in black grouse is degradation and fragmentation of their moorland and woodland habitats. Donations from The Famous Grouse have helped improve grouse habitats across 85,000 acres of nature reserve land, supported the planting of 185,000 native trees and the mowing of 30 hectares of heather.

“The fund has also helped purchase the Crannach nature reserve; a woodland and upland area on Deeside and within the Cairngorms National Park.

“Additionally, this funding has enabled the RSPB to work in partnership with Scottish National Heritage and Forestry Commission Scotland to review and provide best practice advice on the habitat requirements for black grouse to encourage private landowners to help this iconic species. This approach has enabled the prioritisation of conservation resources both on state-owned land and across the wider countryside.”

During the life of the partnership, there has been a welcome upward trend in population numbers of black grouse across RSPB reserves in northern Scotland and the focus is now on improving its prospects in southern Scotland where the black grouse numbers are in sharp decline and its populations are increasingly fragmented.

Housden continued: “A particular success story for the partnership is in Corrimony, in North Scotland. The lek count for 2016 at RSPB Corrimony was 45 males, up from 28 males in 2013. This was one of the original reserves to receive support from the partnership. This support allowed RSPB to undertake a range of management on the reserve including more than 40 hectares of woodland creation, 20 hectares of woodland re-structuring and several hectares of heather swiping.”

Smith added: “It is very rewarding to see the positive impact of our funding and we look forward to more success stories as a result of our partnership with RSPB.

“Last year our Black Grouse whisky received a makeover and was renamed The Famous Grouse Smoky Black and at this stage we extended our partnership to take in our whole portfolio of whiskies including the latest addition to the family, The Famous Grouse Mellow Gold.”

The Famous Grouse (www.thefamousgrouse.com)

• The Famous Grouse is the no. 1 whisky in UK and no. 4* standard blended whisky worldwide (*IWSR data 2014).
• The Famous Grouse has been the best-selling whisky in the home of Scotch whisky, Scotland since 1980.
• The Famous Grouse is exported to over 100 countries.
• The Famous Grouse Experience is located at Scotland’s oldest working distillery – Glenturret. Originally established as a single malt distillery in 1775, today The Famous Grouse Experience is the most visited distillery in Scotland.(www.thefamousgrouse.com/experience) 

About the RSPB and black grouse bird 

• The RSPB is the UK charity (England and Wales no. 207076, Scotland no. SC037654) working to secure a healthy environment by working for the conservation of wild birds, other wildlife and the places in which they live in a wide variety of ways. For more information see www.rspb.org.uk/.
• Over the last century in the UK, the black grouse experienced large declines in both range and numbers. As a consequence, the birds are UK Red List of Species of Conservation Concern due to their decline in range. RSPB is working with other partners in England, Wales and Scotland to reverse these declines in range and numbers.
• The primary cause of the decline in black grouse is fragmentation and degradation of their habitat. Non-native conifer plantations, for instance, once they mature and the canopy closes shading out ground vegetation, therefore no longer providing habitat for black grouse. A lot of plantations throughout the UK are now at this mature stage. Black grouse also die by colliding with deer fences and as a ground nesting bird species they can suffer nest predation by crows and foxes.
• Black grouse typically live at the edge of native woodlands where they begin to phase into moorland. This gives them a mosaic of both moorland and woodland habitats, important for their life cycle in terms of feeding, displaying, nesting and roosting safely.

Whisky sailing with Tall ship Thalassa 2017 and 2018

Make the once in a lifetime trip and sail with Tall Ship Thalassa! Sail along with us to the best single malt distilleries and visit the famous Islay Whisky Festival. During our whisky sailing trips you will discover Scotland’s coastal distilleries, enjoy the company of whisky lovers and learn from whisky professionals!

Would you like to experience such a special adventure in 2017 or 2018? Take your chances and make your reservation immediately!

Whisky sailing trips in 2017

In 2017 Thalassa will not only perform her Scotland journeys in spring but also during summertime she will make her presence there. Come on board of Thalassa and explore the nature of the Hebrides in all its beauty in. A summer that will never be forgotten!

Whiskytrip: 3rd of  June – 10th of  June 2017 Last places available!

Price: € 1,120 per person

This whiskyjourney starts and ends in Invergordon, at the eastern coast of Scotland. Orkney and Wick will be included in this voyage, various distilleries will be visited while we enjoy the beauty of the Scottisch nature simultaneously.

Whiskytrip: 6th of August – 13th of August 2017 Last places available!

Price: € 1,120 per person

This whisky tour starts in Troon, at the westcoast of Scotland and you will be guided to amongst others Islay, Jura, Ballycastle en Campbeltown. The holiday ends  in Troon.

For more detailed information please check this link.

Festivaltrip XL 2018

During spring 2018 Thalassa visits the annual world famous whiskyfestival of Islay. This edition is very special: its duration is longer than the previous journeys, in order to allow the guests to visit even more distilleries and enjoy the festival of Islay  in a extra large version! Be quick: fully booked = fully booked!

For more detailed information please check this link.

NB: All definite sailing routes depend on wind and weather conditions. Because of this the ships’s captain has the right to change this schedule if necessary , of course we will try to find an alternative route that is as attractive as possible for you.

Information and booking

More information about these whisky sailing trips can be found on our special website: http://www.whiskysails.com/. For further questions please contact us by email or phone: +31 – (0)10 – 4156600

For reservations, click here.

Welcome on board!

HOLLANDS GLORIE

Liesbeth Wammes – de Graaf

Brigitte Beckers

THE BEAUFORT BAR LAUNCHES NEW COCKTAIL MENU

Known for its theatrical drinks and dramatic décor, The Savoy’s Beaufort Bar is launching a new cocktail menu on Thursday 9^th February 2017 that will take the form of a beautifully illustrated tunnel book. Twisting strands from the Savoy’s illustrious history into a fascinating cocktail narrative, the menu takes guests on a tour of the hotel through its legendary tales and extraordinary guests. From secret wartime bars, rooftop tap-dancing and extravagant gondola parties to luminaries such as Alfred Hitchcock, Katherine Hepburn and Tom Jones, the menu will be a celebration of some of The Savoy’s most captivating stories.

Created by Head Bartender Kyle Wilkinson along with Bar Manager Anna Sebastian and the whole Beaufort Bar team, the new menu is set to surpass even the ingenuity of the bar’s previous award-winning pop-up book in terms of innovative design, thematic style, flavour combinations and signature serves. Made up of twenty cocktails, each one tells a story about a different part of the hotel through illustrations, flavours and smells.

“The Savoy is a majestic place and when writing the menu, we came across so many stories that were too good not to share. The team has created what I like to think of as a journey through some of the most exciting and historic events in the hotel’s history from past to the present- next chapter of the Beaufort Bar.” Kyle Wilkinson

The menu opens with Under The Stars, a cocktail inspired by Fred Astaire, who famously danced upon the roof of The Savoy in the 1920s and goes on to document a number of well-documented and lesser known tales: a bellboy’s infamous first day, a cocktail shaker buried inside the American Bar, the wartime ‘Tich’s Bar’ frequented by journalists, and the relaunch of the hotel in 2010. Matching distinctive tastes with unique ingredients and bespoke essences, the menu will use the likes of leather, spices, paper, walnut and chocolate perfume to recreate a sense of actually being there to witness each story unfold. The signature spirits and favourite flavours of famous residents such as Duran Duran, Richard Harris, Bon Jovi and aviator Amy Johnson will be used to create the cocktails that they have inspired.

“As The Savoy has such a distinguished history for shaking up an evening with the finest cocktails in town, I am very touched to hear that ‘By Invitation Only’ will be joining the ranks alongside the luscious ‘White Lady’ and the deadly ‘Corpse Reviver’.” Nick Rhodes

Examples from the new menu include:

Garden of Memories – £16

At one of the most extravagant parties ever hosted at The Savoy, the courtyard was flooded, and a lavish sit-down dinner for twenty-four guests was served on a large gondola.

Incognito – £30

The Savoy was Katherine Hepburn’s hotel of choice due to the discretion of the staff; and following a visit to another famous hotel which frowned upon her wearing her trademark trousers. 

The Savoy Delivers – £16

On one occasion, when a Maharajah left behind an important package, The Savoy sent a young page boy all the way to India to return it by hand.

Height of Fashion – £18

London’s first ever hotel lift, known affectionately as an “ascending room”, took guests effortlessly from ground to top floor of the hotel – the well-heeled no longer had to climb the stairs. 

Read All About It! – £30

Tich’s bar was hidden in the depths of the hotel during WWII, and regularly saw dozens of wartime journalists consuming plenty of whisky until the early hours of the morning.

Johnnie Walker Blue and Black, coffee, banana, paper 

The Grass is always Greener – £25

A musical legend, friend and guest of The Savoy.

Having taken 10 months to create, the limited edition tunnel book menu has been elaborately and painstakingly illustrated by Shottopop. Designed in the opposite way to regular tunnel books, the cutouts get larger as guests traverse the menu, with every page-turn revealing a new design. Inspired by the eras most associated with the Savoy, the illustrations combine Art Nouveau and Art Deco styles with a truly modern and unique finish. With only 1500 made, each limited edition menu can be taken home as a keepsake or bought as a gift priced at £50.

The jet-black and burnished gold décor of The Beaufort Bar exudes the glamour of a time when such luminaries as Carol Gibbons, The Savoy Orpheans and George Gershwin graced the cabaret stage at The Savoy. Today, from a Bar that stands on this very same stage, award-winning head bartender Kyle Wilkinson and his expert team offer classic and new cocktails, and one of the most extensive choices of Champagne by the glass and by the bottle, including rare vintages from Louis Roederer and Cristal.

A Cocktail Recipe to Fall in Love with This Valentine’s Day 

MIAMI and DALLAS, FEBRUARY 7, 2017—To help consumers get in the mood for fun, regardless of relationship status, Southern Glazer’s Wine & Spirits (“Southern Glazer’s”)—the largest North American wine and spirits distribution company— asked some of its talented mixologist to share his favorite Valentine’s Day cocktail recipes and creative wine and chocolate pairings.

Rusty Love

• 1 ½ oz. Scotch
• ½ oz. Amaretto
• ½ oz. Vanilla Flavored Liqueur

Method: Stir and strain over ice

Garnish:  One Orange peel 

Mixologist: David Nepove, Director of Mixology at Southern Glazer’s from Daly City, CA

About Southern Glazer’s Mixologist

Southern Glazer’s employs 15 Master Mixologists across North America, responsible for educating bartenders, beverage buyers, and corporate clients about the latest trends in cocktail culture. Michelin star chefs, national restaurant chains, international hotels, and top spirits brands rely on Southern Glazer’s expert Mixologists to help them develop world-class beverage programs that raise the bar for today’s demanding consumers. Southern Glazer’s Mixologists hold multiple certifications from accredited organizations such as the U.S. Bartenders Guild, BarSmarts, the Wine & Spirit Education Trust, Society of Wine Educators, and the Cicerone Certification Program, to name a few.

About Southern Glazer’s Wine Education Team

Southern Glazer’s has the industry’s first national wine team dedicated to providing top quality wine education and certification for their employees across the country. The team, which includes one of only 23 female Master Sommeliers® in the world, is made up of eight of the industry’s most highly-trained experts who hold certifications including Master Sommelier® (MS), Master of Wine (MW), or Certified Wine Educator (CWE). Southern Glazer’s has more certified wine experts than any other North American wine and spirits distributor. The Company’s employees have successfully completed more than 3,500 wine, sake and spirits education programs, from introductory to master-level achievements. 

About Southern Glazer’s Wine & Spirits

Southern Glazer’s Wine & Spirits is North America’s largest wine and spirits distributor, and the preeminent data insights company for alcoholic beverages. The Company has operations in 44 U.S. states and the District of Columbia, Canada, and the Caribbean, and employs more than 20,000 team members. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit http://www.southernglazers.com/. Follow us on Twitter and Instagram @sgwinespirits and on Facebook at Facebook.com/SouthernGlazers.

Eight dram-tastic finalists are revealed in the Spirit of Speyside Whisky Festival Whisky Awards

Single malts from the stable of whisky giants Chivas Brothers have taken the lion’s share of nominations in this year’s expanded Spirit of Speyside Whisky Festival Whisky Awards. A panel of industry experts shortlisted the firm’s drams in three out of four categories following a blind taste test.

The distiller’s Aberlour a’bunadh, Aberlour 12-year-old and Glenlivet 18-year-old have all been shortlisted for the accolades. The number of categories in the awards has been expanded from three to four this year in order to reflect the huge range of Speyside whiskies in circulation.

The eight finalists will now be put through the taste test by members of the public at a series of roving judging sessions taking place during the Spirit of Speyside Whisky Festival, which runs from April 27 to May 1.

In the non-age statement category Aberlour a’bunadh is up against Tamdhu Batch Strength 002 – a malt produced by Ian MacLeod Distillers.

In the category for malt 12-year-old and under, the Aberlour dram will battle it out with Cragganmore 2004 Distiller’s Edition, produced by Diageo which also has another finalist in the 20 and over category.

In the 13-20-year-old section it is a head to head between two of the world’s biggest brands: The Glenlivet 18-year-old will go up against Glenfiddich 15-year-old from William Grant and Sons.

The two shortlisted whiskies in the 20 years and over category are Mannochmore 25-year-old Special Release and The Macallan 30-year-old Sherry Cask, produced by The Edrington Group.

The judging panel was made up of expert noses from the spirits industry, including retailers, writers and hoteliers. Among them were renowned French food and drink writer Martine Nouet, Mike Lord from drinks emporium The Whisky Shop Dufftown and Dave Broom, editor-in-chief of industry bible scotchwhisky.com and the current holder of the Spirit of Speyside Whisky Festival International Ambassador Award.

Festival director Julie Fraser, who manages the awards programme, says the panel of nine judges had a very difficult time whittling down the 48 entries across the four categories.

“I don’t envy them their task. Although it sounds like the perfect way to spend a wintry afternoon on Speyside, it is actually a really difficult role to perform and it is not one that I, even as a whisky fan, would relish,” she says.

“As with any other awards scheme, the judging is always performed in a blind taste test to ensure that the results are completely neutral.  Although the panel may sometimes have an idea about what is in the glass they have no way of knowing for sure and I think it is quite fair to say that a few of them were rather surprised when the identities of the whiskies were finally revealed.

“The judges felt that all of the entries were of a very high standard this year, and it made their job of selecting just two finalists in each category particularly difficult.“

Festival chairman James Campbell adds, “From the discussion that took place afterwards I think that we were able to dispel the myth – once again – that such a thing as a typical Speyside whisky exists.

“Over the many years that these awards have been running we have been able to shake off the perception that Speyside always equals light and fruity: the reality is that Speyside whiskies offer something for all palates from the rich and fruity to the spicy and peated and to the light and floral.

“But the judges have now had their say and the final decision rests in the hands of the public who attend the roving judging sessions. Last year hundreds of votes were cast, and every year we see more and more people wanting to participate, place their vote and help influence the eventual winners.

“I think our distillers would agree that the fact that these awards are voted for by the whisky-drinking public – the people who actually go out and buy their product – makes winning all the more of a special achievement.”

The Spirit of Speyside Whisky Festival Whisky Awards made its international debut last year when one of the judging sessions was held overseas. The event was hosted in Scotia Spirit – a luxury Scottish food and drink store based in Cologne, Germany.

The success of that event has led the organising committee to consider holding judging sessions in other international locations this year. Plans are still being finalised, but it is anticipated that five overseas panels will be held before the start of the Festival.

The awards are sponsored by Forsyths of Rothes – the coppersmiths responsible for building many of the pot stills in which the shortlisted single malts were distilled. The judging took place at the luxurious Knockomie Hotel in Forres, which sponsors the tasting session.

The awards prize-giving will take place at the Festival closing ceilidh on Sunday, April 30 at Knockando Distillery.

Based in the heart of Scotland’s malt whisky country, the Spirit of Speyside Whisky Festival takes place over five fun-filled days from April 27 to May 1, 2017. It comprises over 500 events, taking place from Kingussie in the south to Forres in the west and Buckie in the east.

Visitors, who come from all over the world to celebrate Scotland’s national drink, can enjoy exclusive distillery tours, whisky nosing and tastings, food pairing events, music, outdoor activities and other cultural attractions.

More information about the Festival is available at http://www.spiritofspeyside.com/ Tickets are available to buy for all events – including the awards judging sessions – from the website from February 7. The Festival is active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram17

Picture captions: Judges in the Spirit of Speyside Whisky Festival Whisky Awards – including director of Keepers of the Quaich Annabel Miekle and whisky writer and consultant Blair Bowman – carried out a blind taste of malts to draw up their shortlist of finalists.

Eight malts have made it through to the final of the Spirit of Speyside Whisky Festival Whisky Awards.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from Festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Event Scotland and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

The whisky devoted bar, Scotch, at the historic Balmoral Hotel in the heart of Edinburgh has created a zingy, Valentine’s cocktail using R&B Distillers’ single malt – Raasay While We Wait. This whisky cocktail would make the perfect pre-dinner drink or an amorous nightcap on Valentine’s Day (14th February).

Scotch Bar Manager, Fraser Robson, has conceived this bespoke cocktail showcasing the fruitiness and versatility of Raasay While We Wait in an elegant blend with Grand Marnier, dry Vermouth and a refreshing twist of orange. The cocktail will be available to order at Scotch on Valentine’s Day and drinkers will also be invited to try a dram of this new and complex scotch.

Cosy tweed sofa, plush velvet armchairs and an atmospherically lit whisky library of over 500 whiskies makes Scotch a highly romantic setting for a Valentine’s date. Access to the stunning private roof top of the Balmoral Hotel can be also be pre-booked for a scenic proposal spot and a beautiful backdrop for a wedding photo shoot.

Proud to pioneer handcrafted whiskies of uncommon provenance, R&B Distillers, an exciting new whisky brand, launched their new premium whiskies in November 2015. Firmly ingrained in family history whilst simultaneously being a taste of the brand’s evolving future, Raasay While We Wait and Borders, two distinct and characterful whiskies, mark a new chapter for R&B Distillers.

R&B stands for Raasay and Borders, two unique landscapes brought together through one whisky company. Co-founder Alasdair Day embodies this coupling. His great grandfather, Allan MacDonald, hailed from the Hebrides while his other great grandfather, Richard Day was a master blender in the Borders in the early 19th Century. It is this history that has prompted R&B’s ongoing project to build distilleries at these twin roots in the Isle of Raasay and in the Scottish Borders.

R&B have been granted permission by the Highland Council to bring the first legal distillery to Raasay in the Inner Hebrides, an island where illicit distilling was once rife. While the distillery is being built, R&B have released the aptly named Raasay While We Wait whisky, a preview of the calibre and flavour of whisky yet to come with every sip certain to transport the drinker to the rugged island of Raasay.

With Raasay While We Wait, R&B Distillers have crafted a single malt whisky by bringing together two expressions from one distillery: one peated, one un-peated. This precise combination is a tantalising prediction of the flavours that will be produced at the new distillery on the Isle of Rasaay, off the remote west coast of Skye. The smoky peat aroma is softened in the finishing process which occurs in French oak Tuscan red wine casks and results in a unique, lightly fruity aroma and a heather hue. Raasay While We Wait has now been awarded three prestigious international awards: In May 2016, the whisky received a bronze medal in the International Spirits Challenge (ISC), in August this was followed with a Silver Medal at the International Wine & Spirits Competition (IWSC) and in November a bronze from the Hong Kong International Wine & Spirit Competition (HKIWSC). The awards are tremendous accolades for such a young whisky.

Meanwhile, Borders echoes the soft rolling landscape of its future location in the South of Scotland. This single grain whisky is lighter and softer in flavour than the smoky peat dram of Raasay While We Wait. Matured in Bourbon casks and finished in Oloroso sherry casks, Borders has been produced to reflect a lowland style. Alasdair Day’s great-grandfather blended whisky in the Coldstream and now, over 150 years since the last distillery in the Scottish Borders, Alasdair is returning to his roots and planning to reinstate whisky in this forgotten region. In 2015, Peebles was selected by the Scottish public as the preferred location for the new distillery. In November 2016 Borders was awards its first international award – a bronze medal in the HKIWSC.

As a precursor to the new distilleries being built, R&B Distillers offers membership to the Na Tùsairean club (Scots Gaelic for ‘The Pioneers’) – an exclusive offering for whisky aficionados. The inaugural 100 casks of Raasay whisky will be bottled exclusively for Na Tùsairean members who will receive one bottle each year for ten years, gradually acquiring a rare collection of R&B Whisky. Members will also receive miniatures so they can experience a dram of the whisky without breaking into their collector’s bottle and are entitled to the equivalent of one night’s stay per year for the duration of their membership in the luxury members accommodation.

Raasay While We Wait, priced at £56.95 and Borders priced at £49.95 are available to buy directly from the R&B Distillers website: www.rbdistillers.com

T: 0131 564 0761 E: sales@rbdistillers.com

NOTES

RETAILERS UK:

• Master of Malt (online)

• Whiski Rooms (Edinburgh shop)

• Oban Whisky & Fine Wines (Oban)

• Shop4Whisky (online)

• JL Gill (Crieff)

• Royal Mile Whiskies (Edinburgh & online)

• Raasay Community Store (Raasay)

• Jeffrey Street Whisky & Tobacco (Edinburgh)

• The Whisky Shop (Dufftown)

• Mainstreet Trading Co. (St Boswells, Scottish Borders)

• Oblo Bar (Eyemouth, Scottish Borders)

BARS/RESTAURANTS

• Whiski Rooms (Edinburgh bar)

• Teuchters Landing (Edinburgh Leith)

• Teuchters West End (Edinburgh West End)

• Drysbrugh Abbey Hotel (Drysbrugh)

• Raasay House Hotel (Raasay)

• Sconser Lodge (Skye)

TASTING NOTES:

‘While We Wait’

Aroma: Surprisingly very little smoke on the nose but instead light fruity notes come through.

Colour: Natural colour, heather tinted imparted from Tuscan red wine oak casks.

Taste: Instantly there is peat smoke and spice (a distant campfire, black pepper, liquorice, oak and then the sea breeze) slowly this is balanced with the dry fruit from the Tuscan red wine casks (black currant, blackberry, raspberry and cherries).

Finish: A long lingering finish.

Food Pairings: Pairs well with Sconser Scallops, Smoked Salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.

ABV: 46% Non-Chill Filtered

Year released: November 2015 – 1st Release Limited Edition

‘Borders’

Aroma: Prominent sherry notes on the nose, hints of sugar-coated nuts.

Colour: Natural colour, lightly golden taken from sherry finishing casks.

Taste: Surprisingly dry on the palate with the sherry influences dominating. Walnuts balanced with vanilla, herbaceous and floral notes coming through towards the end, and just a touch of warm spice.

Finish: Lingering, dry and complex.

Food Pairings: Pairs well with Cocoa Black dark praline chocolates.

ABV: 51.7% Non-Chill Filtered

Year released: November 2015 – 1st Release Limited Edition

Pioneering craft brewery evolves into whisky distillery 

ONE of Australia’s early craft breweries has grown up to become a premium whisky distillery.

The Steam Exchange brewery in Goolwa, South Australia, has been rebadged Fleurieu Distillery, realising a lifelong dream for head distiller Gareth Andrews.

The distillery, on the edge of the River Murray about and hour’s drive south of Adelaide, released its first single malt whisky just before Christmas and has almost sold out despite its $260 a bottle price tag.

The next release is due in April while a new 36-hectolitre still is expected to be delivered before the end of the year.

Andrews has resumed distilling after a hectic tourism season at his waterside cellar door, which sits between the Goolwa Steam Ranger train station and the wharf where river cruises on vintage paddle steamers regularly depart.

The unpeated first release was matured in 100-litre ex-Seppeltsfield port barrels for about “three summers” resulting in a “big thick, oily, punchy, gutsy whisky”.

Whisky from the five barrels was selectively blended to produce 600 bottles, allowing Andrews to maintain consistency and produce something he felt reflected the “whisky terroir” of the Fleurieu Peninsula.

While 350 bottles of the first release were pre-sold as whisky bonds before bottling, the remaining 250 bottles are being sold at the cellar door, through the distillery’s website and by the nip at specialty bars such as Hains & Co in Adelaide. Only about 70 bottles remain.

“They’re first-use barrels so they are at their maximum strength and we’ve had them cut down to 100-litre barrels,” Andrews said.

“We are looking at the premium end so we released at 52 per cent.

“The next one will still be port barrel but it will be what I call a medium peat and we are looking to produce that one at full-on cask strength – around 62 per cent straight out the barrel with no watering down.”

The distillery also produces G-Town Gin and still brews beer but both are only sold at the cellar door along with a selection of boutique Langhorne Creek wines.

“We also have whisky sitting in sherry barrels from McWilliams both peated and unpeated but our sherry barrel whiskies won’t be out until next year,” Andrews said.

“At the moment we’re using first-use barrels so it’s big thick, oily, punchy, gutsy whiskies.

“The customers we’re looking for are obviously not people who want to mix it with Coke, we’re looking for adventurers who don’t mind paying that extra for a very high-quality product that stands out.

“We’re looking for people who want to travel that winding road and live a life less ordinary.”

Andrews said he was trying to source bourbon barrels to mature his next batch in.

He said the “maritime” conditions at Goolwa, less than 3km from where Australia’s longest river meets the Southern Ocean, were ideal for maturing whisky because of its fresh sea breezes, fluctuating temperatures range and mild summers.

Goolwa is at the southern end of the Fleurieu Peninsula, which is also home to the McLaren Vale wine region and the McLaren Vale Distillery.

Andrews began the brewery in 2004 and was one of only three craft breweries in South Australia at the time.

The success of the business allowed him to eventually become a distillery, which had been a long-term goal. The businesses focus is now 90 per cent whisky, 5 per cent gin and five per cent beer.

“As the craft beer game evolved people became really fixated with the IPA style whereas I am a big fan of the more traditional style English ales,” Andrews said.

“We decided that was not the style we were interested in and we wanted to go off and do other things.

“There comes a point where you have to ask ‘what am I most passionate about’ and focus on that.

“For us down here our passion for whisky has grown and grown and the beer side has become less important – we’ll always have our Steam Exchange brand but it’s in the background now.”

The similarities between making beer and whisky have helped Andrews reach his distilling goal, which he said was simply not an option when he opened the brewery 15 years ago.

“Even in 2004, just to find brewing equipment was really hard so back then the concept of setting up a distillery was unheard of because you just couldn’t access the equipment,” he said.

“Effectively from a distiller’s perspective, making whisky wash is very close to making beer without hops in it. There’s a few things you’ve got to change like mashing temperatures and a few chemistry issues you’ve got to deal with but effectively it’s the same process.”

The distillery’s 12-hectolitre still, custom made by Knapp Lewer in Tasmania, is a small version of the still at Islay distillery Caol Ila – one of Andrews’ favourites.

Andrews has engaged Knapp Lewer to make him a larger 36-hectolitre version of the still, which he hopes to have before the end of the year.

His wife Angela – who has worked for more than 20 years as a librarian/teacher is becoming more involved in the business from next week by taking a year off from her job to learn the distilling ropes.

“Basically by October/November she will be able to walk in and do her own cuts – heads and tails – and create her own whisky,” Andrews said.

“We are going to train her to become South Australia’s first female whisky distiller.”

“The promotion of women into whisky is fairly important so Angela is going to set up a blog and every week go through what it’s like going from being a librarian to being a whisky distiller.”

On your marks, get set, go – scramble expected as exclusive tickets for Spirit of Speyside Whisky Festival go on sale 

Tickets for the 2017 Spirit of Speyside Whisky Festival will go on sale next week – and organisers expect a scramble for a handful of exclusive tickets that will allow visitors to enter the doors of distilleries which have never before opened to the public.

It is anticipated that tickets for tours of Speyburn, Knockdu and Balmenach distilleries – all taking part in the Festival for the very first time – will sell out within a matter of hours when the event website opens for business on February 7.

In previous years, whisky connoisseurs from the UK and overseas have jumped at the chance to step inside distilleries which are only open during the Festival and tick another visit off their ‘bucket list’.

Speyside is the most prolific whisky producing region in Scotland. With more than 50 distilleries to its name – including world leading brands like The Glenlivet, Aberlour, Cardhu, Glenfiddich and The Macallan – it is home to more than half of all Scotland’s distilleries.

Speyburn, Knockdu and Balmenach will be joined by a range of other venues which have previously featured in the Festival line-up but do not host visitors at any other time of the year.

Other distilleries which are only opening to the public during the Festival from April 26 to May 1 include Tamnavulin, Speyside, Dalmunach, Tormore, Glenallachie, Glen Keith and Longmorn. Boormalt Maltings at Buckie will also be inviting festival goers inside: it took part last year and its tours were among the first events to sell out.

Spirit of Speyside Whisky Festival manager Pery Zakeri says she expects many hot tickets to disappear within hours of going on sale on Tuesday.

She adds, “If you are a real whisky enthusiast then you will understand and appreciate just how special it is to be able to access these distilleries, and it is why tickets for these events sell out so quickly.

“It is almost like belonging to a small and exclusive club because so few people can say that they have stepped across the threshold. For those who are truly passionate about Speyside whisky, being able to say they have visited somewhere only a handful of other people have been is like wearing a badge of honour.

“There are many distilleries in the region with facilities that allow visitors to turn up at any time and take a tour, but only during the Festival can people get inside virtually all our 50-plus local distilleries.

“Our ability to get venues that do not usually host visitors to run exclusive tours over the five days of the Festival is what makes the difference between our event and other festivals. We have been running for almost 20 years and connoisseurs – as well as those who are just getting a taste for Scotch whisky – know that this is where they need to come if they want an authentic whisky experience.”

Visitors will have the opportunity to plan their visit and draw up a hit list of events they want to attend today (Thursday, February 2) when the programme for the Festival is revealed at www.spiritofspeyside.com

Tickets will go on sale a few days later at 12 noon on February 7. The time has been selected so that people across different time zones have an equal chance to get their hands on the most popular tickets.

However, the Spirit of Speyside Whisky Festival offers more than just distillery tours that will appeal to die-hard whisky fans. The programme has been designed to appeal for everyone from connoisseurs to those with a curious interest in Speyside whisky – and it’s possible to visit without touching a drop of the region’s most famous export.

During the five-day event, visitors will have the opportunity to go take part in whisky tastings and nosings, learn how to match the amber nectar with food, enjoy Scottish traditional and contemporary music, take tours of whisky country on foot, by road, by rail and even by canoe, and enjoy fun activities like glass blowing and whisky tumbler carving.

Festival chairman James Campbell says, “For years Speyside has been a bit of a hidden gem, but we now welcome visitors from all over the world and a huge number travel to the event from outside Scotland.

“We’ve previously welcomed visitors from Australia, North America, South America, Africa and Asia as well as Europe and we are standing by to see yet another increase in international guests when the tickets go on sale on Tuesday.”

Paul Bush OBE, VisitScotland’s director of events, says, “The Spirit of Speyside Whisky Festival is a fantastic event, attracting people from all over the world. Whether you’re a connoisseur or just discovering the delights of Scotland’s national drink, the Festival offers everyone an exciting and innovative programme of events to enjoy.

“EventScotland is delighted to again be supporting the Festival, which is the perfect stage for celebrating whisky and the cultural heritage of Speyside.”

Based in the heart of Scotland’s malt whisky country, the Spirit of Speyside Whisky Festival takes place over five fun-filled days from April 27 to May 1, 2017. It comprises over 500 events, taking place from Kingussie in the south to Forres in the west and Buckie in the east.

More information about the event is available at www.spiritofspeyside.com and tickets are also available to buy on the website. The Festival is active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram17

Tickets for the Spirit of Speyside Whisky Festival – celebrating Scotland’s most prolific whisky producing region and home to a host of internationally renowned brands – will go live at 12 noon on Tuesday, February 7.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from Festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Event Scotland and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

EventScotland  

EventScotland is working to make Scotland the perfect stage for events. By developing an exciting portfolio of sporting and cultural events EventScotland is helping to raise Scotland’s international profile and boost the economy by attracting more visitors. For further information about EventScotland, its funding programmes and latest event news visit www.EventScotland.org. Follow EventScotland on Twitter @EventScotNews. 

EventScotland is a team within VisitScotland’s Events Directorate, the national tourism organisation which markets Scotland as a tourism destination across the world, gives support to the tourism industry and brings sustainable tourism growth to Scotland. For more information about VisitScotland see www.visitscotland.org or for consumer information on Scotland as a visitor destination see www.visitscotland.com.

Wyoming Whiskey Releases Double Cask Sherry-Finished Bourbon 

Kirby, WY (Jan. 31, 2017) – Wyoming Whiskey is releasing a limited edition, sherry-finished bourbon this month. Wyoming Whiskey Double Cask is the first barrel-finished product from the Wyoming-based distiller. Pedro Ximenez barrels were chosen to compliment the flavor profile of specifically chosen barrels of five-year-old Wyoming Whiskey bourbon.

Wyoming Whiskey Head Distiller, Sam Mead, developed the creation with the tasting input of industry specialist and master blender, Nancy Fraley.

Fraley gave the Double Cask excellent marks. According to Fraley, the Sherry-Finished Bourbon features dark, autumnal notes of dried apricot and fig, stewed prune, black currant and toasted nuts. There are hints of candied orange peel, vanilla butter cream, and molasses underneath. The finish is comprised of dark, dried fruit followed by warm, brown baking spices.

“While traditional bourbon continues to be our focus, it is important to show that a variety of great whiskies can be made in Wyoming,” said Co-Founder, David DeFazio. “Both our recent Outryder Straight American Whiskey and Double Cask Sherry-Finished Bourbon are outstanding. We decided to finish our five year-old bourbon in Pedro Ximenez barrels because they complement our base spirit perfectly. We may experiment with other finishes in the future, but we’re really pleased with Double Cask’s flavor profile.”

A limited release of 110 cases of Double Cask will be available for purchase in Wyoming, New York, New Jersey, Colorado, Illinois, Texas and California. Double Cask retails for $59.99 per 750 ml bottle. The first state to receive this unique whiskey will be Wyoming.

Wyoming Whiskey is holding fast to their western heritage, producing whiskey the right way, not the easy way: from the ground up. Using all regionally sourced, non-GMO ingredients, Wyoming Whiskey respects the maxims of great bourbon, yet also reflects the feel and taste of the place it was made.

About Wyoming Whiskey
Wyoming Whiskey has a simple goal: to create America’s next great bourbon. Based in Kirby, Wyoming, the company and product is a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890 and the state defines them, and their whiskey. They use the finest corn, wheat, barley, and water from the Big Horn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is 100% Wyoming. To learn more, visit wyomingwhiskey.com.