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Ralfy Publishes Whisky Review #496 – Scotch Whisky News

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www.ralfy.com uncovers an older malt appearing younger with Whisky Review 496 – GlenDronach 21yo ‘Parliament’ @ 48%vol

Chivas Regal Launches First New Blend Since 2007: New Chivas Regal Extra Takes Luxury Whisky to the Next Level – Scotch Whisky News

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October 2014: Today, Chivas Regal, the world’s first luxury whisky, introduces Chivas Regal Extra — its first new global expression since 2007*. Complementing its collection of premium blended Scotch whiskies, Chivas Regal Extra is one of the richest, most generous tasting blends within this category, crafted for those who look for more.

Taking Chivas Regal’s famous, award-winning house style to a new taste experience, Chivas Regal Extra continues the legacy of founding brothers James and John Chivas, who pioneered and excelled in the art of blending whiskies in the 19th Century. Blending whisky for 25 years, Colin Scott, Chivas Regal Master Blender has created a unique and outstanding blended Scotch using some of the rarest malt whiskies from the Chivas inventory.

Chivas Regal Extra is a special selection of whiskies matured in Oloroso sherry casks together with the rarest and finest Chivas malts, creating a rich and generous Chivas blend, for those who look for more. The result? An incredibly rich and discerning interpretation of the Chivas signature style, Chivas Regal Extra has a fruity, sweet nose with notes of ripe pears, creamy toffee and a hint of ginger. The ripe pears continue on the palate, with sweet tropical flavours of melons and soft notes of vanilla and caramel, blending with spicy notes of cinnamon and hints of almonds, leading to a long and fulfilling finish.

“This is our first new global expression since 2007.” explains Colin Scott, Master Blender at Chivas Regal. “The mark of its quality lies in its rich and generous taste which we’ve created by using some of our rarest whiskies built on a rich foundation of malts that have been matured in a higher proportion of sherry casks. This process delivers a profound depth of flavour and a whisky that showcases the character of this unique blend, taking it to a whole new level.”

Max Warner, Global Brand Ambassador for Chivas Regal, has developed a series of ‘Fortified Classics’ cocktails using the richer flavours of other fortified spirits such as Lillet, Sherry and Port. The line of cocktails takes inspiration from some of the world’s most famous classic cocktails, such as the ‘Rob Roy,’ to complement nuances of nutty sweetness, spiciness and a deep rich amber colour of Chivas Regal Extra. For recipes, visit: http://www.chivas.com/en/int/chivas-regal-extra/mixology/  Chivas Regal Extra will be stocked at whisky retailers around the world plus other specialist spirits merchants.-

-*Chivas Regal Extra is the first global expression to be released by Chivas Regal since Chivas 25 Years Old which was launched in 2007.

Notes

About Chivas Regal

Chivas Regal is a truly global brand, selling 4.9 million 9L cases annually in more than 150 countries across Europe, Asia Pacific and Americas. The Chivas Regal range is the epitome of style, substance and exclusivity and includes Chivas Regal 12, 18 and 25 Year Old. www.chivas.com

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport. www.chivasbrothers.com

The Whisky Show Masterclass – Gordon & MacPhail – Scotch Whisky News

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The Whisky Show Masterclass – Gordon & MacPhail

One of the standout Masterclasses at The Whisky Exchange Whisky Show saw the launch of Gordon & MacPhail’s new Private Collection Ultra series – a range of four single-cask whiskies, each selected by a branch of the third and fourth generations of the Urquhart family.

Four members were present: Stephen Rankin, Laura, Michael and Richard Urquhart – each presenting one of the whiskies in the line-up – along with whisky writer Jonny McCormick who wrote the official tasting notes. The Masterclass also served as a farewell to outgoing managing director Michael Urquhart, who joined the family business in 1981 and is retiring after seven years at the helm.

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From left: Johnny McCormick, Stephen Rankin, Richard, Michael and Laura Urquhart

We started with MacPhail’s 15 Year Old as an amuse-bouche, while Jonny introduced the range. The releases are all from the 1950s (around 60 years old), with approximately 60 bottles available. We are only selling the bottles as a four-bottle set, priced at £25,000, here are my thoughts:

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Linkwood 1953, 61 Year Old, Private Collection Ultra, 49.4%
(chosen by Stephen Rankin, UK sales director and his mother (Michael Urquhart’s sister) Rosemary Rankin, a retired director).  Being a classic Speysider, Linkwood is a favourite with Gordon & MacPhail. Believed to be the oldest-ever bottling from the distillery, this was the oldest cask of Linkwood Gordon & MacPhail had, would have been produced with floor-malted barley and was aged in a first-fill sherry hogshead.

Nose: Intense notes of prune and fig, with hints of sweet toffee and walnuts in the background.
Palate: A classic sherried whisky – the waxy and mouth-coating texture reveals rich dark chocolate, coffee, Christmas cake, marmalade, prune, fig, and hints of cardamom.
Finish: Cardamom spice is present at the end of a very long finish.
Comment: A classic example of sherried whisky, but one which, despite the age, is beautifully integrated and not as oaky as one would expect.

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Glenlivet 1952, 62 Year Old, Private Collection Ultra, 43.4%
(selected by retired managing director Ian Urquhart, his son Neil, director of logistics and facilities, and daughter Jenny Houldsworth, a non-executive director). Initially aged in a first-fill sherry butt, this was transferred to a sherry hogshead in 1969. Produced at a time when the distillery was only producing 7,000 gallons a year – this figure is now more than 2 million.

Nose: Rich in profile, yet elegant in intensity, with chocolate and Turkish delight, along with fresher fruit than expected from a long-aged sherry-cask whisky, with orange and lemon notes.
Palate: Stunningly elegant in nature with a classic sherried flavour profile of dark chocolate, fruit cake and orange, along with a hint of ash and tar from the wood, but it’s not overly oaky.
Finish: Long, with chocolate orange and some oak spiciness.
Comment: The transfer to a hogshead from a (presumably over-active) butt has created an elegant style rather than a sherry monster. Elegant whiskies of this age and complexity are rare and a delight.

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Mortlach 1951, 63 Year Old, Private Collection Ultra, 42.5%
(chosen by retired joint managing director David Urquhart and his twin sons Stuart, whisky supply manager, and Richard, export sales executive).  This was the company’s last cask of 1951 vintage Mortlach, a distillery that’s another Gordon & MacPhail favourite, and was aged in a sherry hogshead.

Nose: Sweet-style nose of crème caramel, butterscotch and toffee with a hint of beeswax.
Palate: Wow – a stark contrast to the nose. Creamy, and drier than the nose suggests, with the fruit notes of orange and apricot joined by clove and hints of ash, tar and smoke.
Finish: Long, dry and spicy, with the smoke increasing in intensity.
Comment: The contrast from the nose to the palate was startling, and proves you can’t smell sweetness. The smoke was unexpected but welcome and helped to integrate the fruit and spice – another exceptional whisky.

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Strathisla 1957, 57 Year Old, Private Collection Ultra, 51.6%
(selected by retiring managing director Michael Urquhart and daughter Laura, brand manager).  The darkest in colour of the four (with a dark mahogany hue), this is believed to be the oldest bottling of Strathisla ever released, and was matured in a sherry hogshead. Michael’s father John bid for the distillery at auction in 1950, losing to incumbent owners Chivas Brothers.

Nose: Incredibly intense and complex nose, with pickled gherkins joined by hazelnuts, geraniums and a hint of wood.
Palate: The complexity continues with an oily texture with soy sauce, umami and Christmas cake combined with dry woody spiciness that is well integrated.
Finish: Long and dry with the wood notes prominent, but not overpowering.
Comment: This one divided the room – the prominent woodiness too much for some – but for me it was well integrated, with the oak not overpowering. An excellent example of drier-style sherried whisky.

With this range, Gordon & MacPhail have demonstrated they have stocks of whisky that are unrivalled in age and quality. This is an exceptional set of whiskies, with each having its own place in the range. However the Strathisla (for its sheer intensity of flavour) and the Linkwood (a classic example of sherried Speyside) were my personal favourites.

This was a fitting farewell to Michael’s tenure. In his years as managing director, he oversaw the release of the oldest Scotch whisky bottlings – a 1938 Mortlach in 2008 being followed by a 1940 Glenlivet two years later – and while not as old as that pair, judging by this tasting, the four expressions in the Private Collection Ultra series are sure to receive the same level of acclaim.

The four-bottle range is available as a set for £25,000.  The set is available to buy on The Whisky Exchange website – your chance to own a piece of Urquhart family history.

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A New Look for TWE – Website Updates – Whisky News

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A new look for TWE – website updates

If you have a look at The Whisky Exchange website today, you may notice a few differences. By which I mean we’ve totally revamped the site.

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Our new front page – isn’t it pretty?

We’ve been doing little tweaks over the past few years, but we decided that it was time to overhaul the site’s look and feel, as well as drop in a few new bits and pieces that you’ve been asking for. Here’s a quick rundown of what’s new.
First up is the new look. The site is now mobile friendly, with a responsive design that will work on phones, large screens and everything in between – change the size of your web browser and things will resize so as to best to fit your screen. Here’s the same page on my phone, iPad and desktop; click to show them full size:

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On desktop

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On tablet

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On mobile

We’ve also upgraded our tasting notes, with our product pages now telling you much more about what drinks taste like, with key flavours and styles now added. We’ve not filled those in for everything yet, but we’re adding more every day.

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Guess the whisky… (click for the answer)

We’ve added more information all over the site, from the product pages through to our category, brand and distillery pages. If you want to know more about port or the difference between the types of American whiskey, then it’s all there – just click the ‘Discover more’ link.

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More filters…

Behind the scenes we’ve also been adding information, and our searching and filtering is now even better. Typing into the search box will now offer more suggestions, as we’re tapping into much more information than on the old site. As one of the largest sellers of old and rare bottles online, we thought we’d make it easier for you to focus on either those or newer bottles – every product list on the site now has three tabs to help you quickly switch what you’re looking at: all, standard and old & rare.

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Wishlists!

 One of the most commonly requested features for the website has been wishlists, and we can now happily announce that we have them – just click the ‘Add to wishlist’ button that’s on every product page to start building one. This is just version one, and we’ve got lots of ideas on how to make them better that we’ll be rolling out over the coming months.
We’ll be continuing to add information and enhancements, so keep an eye out for more changes in the future. Any comments or suggestions, please drop them in a comment below – we always welcome feedback.
Originally published on The Whisky Exchange Blog – A new look for TWE – website updates

Bruichladdich Octomore 6.3 Islay Barley Available at The Whisky Shop – Scotch Whisky News

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unlocking the mystery of whisky

The latest release of the Bruichladdich Octomore has for the very first time been distilled exclusively from 100% Islay barley. Octomore 6.3 Islay Barley has been bottled at 5 years old at the Bruichladdich distillery using Islay spring water from the Octomore fields of farmer James Brown.

This limited edition is the peatiest ever release in the whisky industry measuring in at 258 PPM – that’s 89PPM higher than the previous highest release.

Click here to buy

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Scotch Malt Whisky Society “NIGHT OF THE LIVING DRAM” – Scotch Whisky News

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NIGHT OF THE LIVING DRAM

As winter darkness falls, the undead are stirring in crypts across the land. A howl tells you the Ham Gobblin’ Ghoul is nearly upon you. Run through a fluttering cloud of Butterflies, bats and spiders and find a darkened room to hide in. “Safe” you think, but A whispering dram warns you: this is where a Tired vampire gets a massage…

Supernaturally spicy & dry
7.99

Ham Gobblin’ Ghoul

£95.90

23 years old, refill ex-bourbon hogshead

36.73

Tired vampire gets a massage

£82.20

22 years old, second fill ex-bourbon hogshead

Scarily sweet, fruity & mellow

39.98

Butterflies, bats and spiders

£87.20

23 years old, refill ex-bourbon hogshead

9.91

A whispering dram

£83.70

23 years old, refill ex-bourbon hogshead

Gory, oak & vanilla

G4.7

Flying saucers and foamy shrimps (Grain Whisky)

£83.10

34 years old, refill ex-bourbon hogshead

91.20

The rumbling thunder of contentment

£262.10

37 years old, refill ex-bourbon hogshead

Paranormally peated

3.225

Galleon attacked by (ghostly?) pirates

£60.00

34 years old, refill ex-sherry butt

Browse New Outturn
Browse All Bottlings

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

INTERVIEW WITH PAUL DAVIS Nephin Distillery – Nephin (pronounced Nay – Fin) Whiskey Company – Irish Whiskey News

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INTERVIEW WITH PAUL DAVIS Nephin Distillery – Nephin (pronounced Nay – Fin) Whiskey Company 

Nephin Whiskey Company opened the first distillery in the west of Ireland for 100 years. There are many new distilleries either in progress, or planned for Ireland in these coming years, Paul, Can I ask why Lahardaun, Mayo?   Both myself and my wife (Jude) had bought a holiday home here a number of years ago and fell in love with the location. On one side we have the peak of Nephin mountain which dominates the landscape and on the other side we have the blue of Lough Conn. In between we have the peat bogs that have been used for generations in the area for fuel for heating. It always struck us that this would be a great place for a whiskey bar, but footfall was always light. Then just over a year ago I came across this particular site in the heart of the village and I knew that it was the perfect location for a distillery. It had the history of local stills (making traditional uisce beatha albeit illegally) and a great sense of community. We both knew it was the right spot to start the business.

Opening ceremony, who cut turf, laid a stone etc?   This was a great occasion. We had An Taoiseach Enda Kenny launch the distillery. It was attended by most of the locally elected representatives, local councilors and most of the residents of the area. We had speeches from the CEO of Mayo County Council and the Local Enterprise Offfice. To be honest it was a great day with huge support for the enterprise.

Will this have any impact on the local community? (good or bad)  It will create 18 jobs locally. These will be full time. It will create a cooperage onsite whereby we will train up initially two new coopers. We will have the tourist side which will bring in over 40,000 visitors per year – currently the village would have less than 5000 visitors per year. So economically it will be very positive for the village. We are also working with a couple of the businesses on a redevelopment plan for the village itself to enhance it. You can see the proposed development in the pictures attached.

Please explain what Traditional Craft Irish Whiskey is and how it is different?  We use the word Traditional because we will be peating our whiskey. This would have been how the malted barley would have been dried previously but has since lost out to larger distilleries in more urban settings. We will also be doing small batches of single malt with a range of finishes.

Type of whiskey? Peated single malt will be the primary product, but we will be producing the first peated pot still in Ireland as well.

Do you have any plans for various finishes, ie; sherry, port, wine etc? Yes , we will be laying down a proportion of our whiskey in bourbon casks, sherry casts , port casks, and will be looking at using perhaps a malbec cask from Argentina, and rum casks as well.

Will you double or triple distill, is there a reason?  We will be triple distilling as this is how the traditional Irish Whiskey was and it delivers a very smooth whiskey.

Will you be marketing special brands? own label, or allowing cask purchasing?  Absolutely, our primary brand will be Nephin but there will opportunities for people to buy casks and have them bottled for themselves. We will be making own label brands.

What is your overall aim for the new distillery?  A centre of excellence for small distilleries in Ireland.

Can you tell me about the equipment?   We are currently in the design phase of the project and as such we are working with number of the suppliers to finalise the design of the production equipment and stills. We are also in the process of sourcing a micro-malting unit as we will be both malting and peating barley on site.

Technical time; where did you get the stills from and the other equipment?  We are currently in the process of selecting the still manufacturer as well as the other equipment. This is quite an exciting time for us as we work with a number of suppliers to innovate the production processes.

What made you select them?  The key will be flexibility of production and the ability to innovate for new products. As a small distillery we will want to have a range of innovations coming on stream and as such the more flexible the production design the better.

What will be the annual total litres distilled?  The total volume we are looking at initially is 254,000 l.p.a rising to 508,000 l.p.a. after three years. The quality of the casks is very important to any distillery, can you tell me who selects yours and where they originate? I myself will be sourcing these and I am currently in conversation with a number of companies in Spain, Portugal , Argentina and the USA.

I believe you have a cooperage and maltings on site?  Yes – this is really important to us as we will be ageing in quarter casks as well as full casks. We are also developing a market for mini-casks handmade on site for the gift market. It is critical that the malting be under our control as we wish to develop some very unique products.

How do you see Irish whiskey in relation to Scotch?   It’s a growing market place but a complimentary one. I believe that we can both gain from the interest in premium whiskeys and not to the detriment of each other. So I believe that for a small distillery like ourselves we can learn a lot from the Scottish distilleries and they too hopefully will have something to learn from us as we progress with this venture.

Who are the People involved and backgrounds?

  • Dr. Paul Davis – Managing Director • Dr. Davis qualified in Bio Technology and worked in including Coca Cola Bottlers before completing his MBA and PhD. He has developed an international reputation as a procurement expert through his founding of the MSc in Strategic Procurement in DCU and his work on the Board of the International Federation of Purchasing & Supply Management. In addition to his manufacturing knowledge,he brings obvious expertise in managing the procurement of the distillery setup and both direct & indirect supplies for ongoing operations. • Mark Quick – Sales / Financial Director • Mark Quick is a qualified Electronic Engineer with an MBA from Trinity College. He previously founded, managed & sold SourceDogg – a multi award winning software product for procurement professionals to source, negotiate with and manage suppliers and supply contracts. As a founder of SourceDogg, Mark secured early stage key clients such as Aer Lingus, Rehab, Rexam, An Garda Siochana and expanded sales internationally including UK, USA & Canada. This experience will be replicated in personally securing early stage clients and partnerships for Nephin Distillery. Mark has a strong professional focus on Sustainability and this will be at the core of the new distillery operations and integrated in the marketing of both the spirits and tourism products. • Jude Davis – Operations Director • Jude Davis has a B.Sc in Biotechnology and a Masters in Industrial Engineering. She has worked for Cadbury Ireland limited for five years and was responsible for product and process development on a number of production lines which included chocolate production, caramel production, extrusion technology, tempering and enrobing systems. From 1994 until 2007, she worked for Chivers as Technical and Quality Manager. In that time she was responsible for the operation of the laboratory, which was both a process laboratory and a quality assurance laboratory. She was responsible for all product development, packaging development, food labelling and food legislation compliance within Chivers. Jude was also actively involved in the Technical and Legislation Committee of the Food and Drink Federation.

What are your day to day tasks?  What is your least favourite part of the job? Currently this involves a great deal of co-ordination between the three of us as we develop our processes and finalise the design. The least favourite part of the job currently is not having as much time on the plant as I would wish.

How will you compete against Multinational Corporations?  Innovation of product offerings including the production of peated single malt using barley which has been malted and peated by us.

The Bottles of Nephin Whiskey? They will come in a variety of sizes, but already we have a huge interest in our mini-cask offerings.

WHEN do you think the first bottle will be sold?  We sold through some already on our Crowd Funding site although people will not be able to have them until three years from now.

DO YOU have any idea what a bottle will cost?  We are aiming for the premium and super premium so a standard bottle of Nephin will be starting at around €80 RRP, with prices increasing for the special editions and limited editions we will be producing.

Can these be purchased in cases?  Absolutely , although we are working through our pricing models now with a number of distributors.

Do you have any “special” whiskey planned?   Yes – small batch peated pure pot still – not produced on a single distillery in Ireland to date.

Where will you ship?   Globally – we aim to capture a small

What do you see as your 3 largest markets?  USA , India and continental Europe – we have not decided on single country strategy as yet as we are working with a number of partners on how best to achieve our premium positions.

How many staff do you have on a daily basis? We currently have 3, but are increasing this in January to 5, and the by August we will be employing 18 people.

As a whiskey tour operator this is an important question to me; How will distillery tours be? These will be about 1 hour in length and will take you through from cooperage, malting to distilling and maturation.  (Paul McLean’s note; we will be there in 2015 with our group from Finland!

Who will take them and what will guests discover?  A unique experience in Ireland of a small distillery with staff who are passionate about making whiskey in a time honoured tradition.

Do you intend to offer any masterclasses at the distillery? Or plan to?  We intend to start a distilling and brewing school over the next two years but our primary focus is on whiskey manufacturing.

Finally, what dram do you settle down with at the end of the day? (Scotch or Irish)  For me it will always be a peated Scotch – that is until I make my own here.

THANK YOU PAUL, HOPEFULLY WE SHALL MEET UP NEXT YEAR WHEN WE BRING OUR WHISKEY LOVERS TO VISIT YOU!  PAUL MCLEAN

Should your group, club, or business wish to take a tour here, we can assist;  www.mcleanscotland.com/

Interview by Paul;  www.mcleanscotland.com and www.angelswhiskyclub.com 

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Jim Beam Continues Flavor-Infused Bourbon Innovation With Release Of Jim Beam Kentucky Fire™

Jim Beam Continues Flavor-Infused Bourbon Innovation With Release Of Jim Beam Kentucky Fire™

Deerfield, Ill. – October 7, 2014 – Jim Beam® Bourbon is kicking things up a notch with its third flavored whiskey offering. Jim Beam® Kentucky Fire™, the latest flavored bourbon expression by the world’s No. 1 bourbon, features the flavor of red hot cinnamon liqueur to deliver a fiery kick and a smooth finish that makes for a perfect shot.

“We’ve led the category in flavor innovation in recent years with Red Stag by Jim Beam, Jim Beam Maple and Jim Beam Honey, but our latest flavor certainly turns up the heat,” said Chris Bauder, General Manager of Whiskies at Beam Suntory. “We’re thrilled with the initial excitement we’ve seen for Jim Beam Kentucky Fire and are thrilled to continue to bring new and interesting flavor options to our fans and those who are new to whiskey.”

Jim Beam Kentucky Fire is bottled at 70-proof. It delivers an intense, sweet taste that complements the Kentucky Straight Bourbon Whiskey it’s made by, with a smooth cinnamon finish. Jim Beam Kentucky Fire is the perfect bourbon to enjoy as a shot, chilled, straight, or on the rocks, and is ideal for anyone who already enjoys flavored whiskey.

To support the launch, Jim Beam will release a collection of digital videos featuring the ultimate cinnamon bourbon-inspired shot rituals for Jim Beam Kentucky Fire fans – proving that there is truly no wrong way to get #FiredUp. Starting in late-September, these videos will be available on Jim Beam’s social channels including Facebook, Twitter, and YouTube.

Examples of Jim Beam Kentucky Fire bourbon’s tongue-in-cheek shot rituals include:

  • “The Slow Burn” (Step one, prepare your palate; step two, take a shot of Jim Beam Kentucky Fire slow)
  • “The Kentucky Standard” (Step one, order a round of Jim Beam Kentucky Fire; step two, drink it!)
  • “The Kentucky Tycoon” (Order shots of Jim Beam Kentucky Fire for the whole bar, make it rain fire)

As part of the brand’s digital marketing campaign in support of the launch, Jim Beam’s digital AOR, Mekanism, will run the digital videos on various online, mobile, social and experiential channels, such as Facebook, Twitter, YouTube, ESPN, AOL, Kargo, Viacom, and NBCUniversal. The digital advertisements will run through early November 2014.

Jim Beam® Kentucky Fire™ In the News:

Jim Beam Kentucky Fire has already generated substantial interest from whiskey enthusiasts. Geoff Kleinman from DrinkSpirits.com noted that the spice level in Jim Beam Kentucky Fire is “balanced with the underlining sweetness, and addition of subtle whiskey notes are all exactly where they need to be for this kind of product”(August 2014).

AskMen’s.com writer Robert Haynes-Peterson stated that Jim Beam Kentucky Fire “The result is sweet, but not sickly so, with the bold, woody bourbon doing some of the heavy lifting” (August 2014). Peterson also stated in Examiner.com that “as a chilled shot, it (Jim Beam Kentucky Fire) works perfectly, and the herbaceous complexity of the bourbon counterpoints the cinnamon liqueur better than the brash sweetness of Canadian whisky commonly used in other “hot” flavored whiskeys” (July 2014).

Jim Beam Kentucky Fire is available now in select bars and retail locations nationwide and has a suggested retail price of $15.99 for 750mL. Price varies by market and product size, which includes 50mL, 375mL, 750mL and 1L.

For more information, like Jim Beam’s Facebook page (www.facebook.com/JimBeam), follow the brand on Twitter (@jimbeam) or visit www.jimbeam.com/kentucky-fire. 

About Beam Suntory Inc. 

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including the flagship Jim Beam bourbon and Yamazaki Japanese whisky, as well as world renowned premium brands including Maker’s Mark and Knob Creek bourbons, Hakushu and Hibiki Japanese whiskies, Teacher’s,  Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.  The company generates annual worldwide sales of approximately $4.6 billion excluding excise taxes.

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 entrepreneurial culture.  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 www.beamsuntory.com and www.drinksmart.com

A Very Special Michael Urquhart Gordon & MacPhail Dinner Nov. 10th, 2014 at Grill 23 Boston – Scotch Whisky News

Federal Boston

A Special  Dinner Event

featuring the whiskies of Gordon & MacPhail 

with retiring managing director

Michael Urquhart

Monday, November 10th 7:00 PM

Grill 23,

161 Berkeley St., Boston

Reservations: 617 542 2255

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Jonny McCormick described Michael best in the Whisky Advocate:

“Michael is impeccably well-mannered and gracious company, yet he commands instinctive, razor-sharp business acumen too: what better qualities to represent Scotland and Scotch whisky around the world? A Master of the Quaich, Michael is constantly traveling to the fifty or more markets they supply.

His vitality is enviable; with a spring in his step, he’ll greet you with a recent anecdote along the lines of ‘last week, when I was in Russia’… or was it Taiwan, or perhaps Vancouver? No wonder the company was awarded the Queen’s Award for Enterprise: International Trade in 2013, repeating the honor they received in 2009.”

After a 33-year stint in the family business Michael Urquhart is stepping down into a non-executive directorial role. He’s celebrating in style at Grill 23 in Boston, and he’d like you to join him for a farewell hurrah. You’re all familiar with G&M’s whiskies, and many long-standing customers will have met Michael on his occasional stops in Boston.

Now you can say “Thank you,” “Goodbye” and “Yum.” His official retirement was on his 60th birthday, the 30th of September, and now he’s traveling about enjoying a few well-earned whisky dinners. We’ll enjoy the following with him:

Opening cocktail 

A Rusty Nail with

Benromach Traditional

Atholl Brose

followed by 

An Ashet of Housemade Charcuterie w/ Abernethy Biscuits

Benromach 10 Year

Finnan Haddie & Potato Fritter, Tartar Sauce

Highland Park 24

Barley Porridge with Duck Confit, Clothbound Cheddar and Medjool Dates

Glen Scotia 21

Broiled Wagyu Deckle of Beef, Clapshot Fritters, Single Malt Jus

Mortlach 15 Year

New England Blue Cheeses

Caol Ila Cask Strength

Sticky Toffee Pudding

Benromach 30 Year

$250 includes everything; dinner, drams, tax, and gratuity

Reservations: 617 542 2255

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Jim Beam® Single Barrel Bourbon Announces The Finest Fan “Statements” To Appear On Bottle Labels – American Whiskey News

Jim Beam® Single Barrel Bourbon Announces The Finest Fan “Statements” To Appear On Bottle Labels

Deerfield, Ill. – September 22, 2014 – Today, the world’s No. 1 bourbon is excited to announce the winners of the Jim Beam® “Single Barrel, Single Statement” Contest. Taking crowdsourcing to the next level by allowing fans to help co-create onto actual bottle labels sold in stores, Jim Beam® Single Barrel Bourbon asked its fans to share personal “statements” – their wisdom for enjoying bourbon – that are as individual and unique as the brands’ first-ever single barrel bourbon.

With the same level of dedication and selectivity that goes into finding the less than one percent of barrels that qualify to be chosen for Jim Beam Single Barrel, Fred Noe, Jim Beam’s 7th Generation Master Distiller helped to select the finest six (6) statements from more than three-thousand eligible entries. Winning statements include:

Two (2) Grand Prize Winners:

  • “Toast to the past and the adventure ahead” – Joshua Stewart (Jacksonville, FL)
  • “Sometimes, it’s good to be single” – Jason Reyna (Dallas, TX)

Four (4) First Place Winners:

  • “Single Barrel. Countless memories” – Robert Wyrick (Gibsonville, NC)
  • “Good bourbon is like a good friend: unforgettable” –  Bob Karlovits (Pittsburgh, PA)
  • “Life, like Single Barrel, is best savored slowly” –  Arlene Naganawa (Seattle, WA)
  • “The taste of great family tradition” – Jerry Thompson (Louisville, KY)

“Every bottle of Jim Beam Single Barrel bourbon represents individuality – not only with the distinct flavor and personality of the liquid itself, but also with its hand-written bottle labels and the distillers’ wisdom that’s printed on the back labels,” said Noe. “We were thrilled with the response from our fans to share their statements and be a part of our craft-making process.”.”

The Jim Beam® “Single Barrel, Single Statement” contest was held between July 16 and August 17. During that time fans of legal drinking age were asked to share their “single statement” – their wisdom for enjoying bourbon within 50 characters or less at www.JimBeamSingleStatement.com – for a chance to be featured on the actual bottle labels of Jim Beam® Single Barrel.

Jim Beam® “Single Barrel, Single Statement” Prizing Details

The six winning statements will begin appearing on bottle labels of the super-premium Jim Beam® Single Barrel bourbon in stores across the nation starting in early 2015.

In addition to having their names and statements printed on bottle labels sold across the nation, all six winners will receive an authentic Jim Beam® Single Barrel Bourbon barrelhead, customized with their name and statement, autographed by Noe.

The two Grand Prize Winners will also receive a once-in-a-lifetime, private bourbon tasting in their hometown with friends and Noe in early-December.

To view the six winning statements mocked up as bottle labels, visit www.JimBeamSingleStatement.com.

About Jim Beam® Single Barrel Bourbon

  • Jim Beam® Single Barrel, the first ever single barrel bourbon from Jim Beam, is a smooth and approachable hand-crafted Kentucky Straight Bourbon bottled at 95 proof to commemorate the first barrel of Jim Beam made in 1795.
  • Less than one percent of barrels qualify to be chosen for Jim Beam® Single Barrel with each producing more than 200 bottles that are individually bottled and hand-numbered with care to ensure a unique taste profile and premium quality for a perfectly crafted bourbon.
  • Barrels are carefully selected from a range of racks that excludes the top and bottom to ensure the perfect taste, consistency and color of this new, super-premium expression that marks the historic and exciting move by Jim Beam into the quickly growing arena of premium bourbons.
  • Jim Beam® Single Barrel is a rich, full-bodied bourbon with well-balanced notes of vanilla, oak and caramel. The aroma carries a rich oaky background with a light spiciness.
  • Jim Beam® Single Barrel is the perfect sip and savor bourbon to enjoy neat or on the rocks.

For more information on Jim Beam® Single Barrel, please “like” Jim Beam on Facebook (www.facebook.com/jimbeam), follow @jimbeam on Twitter or visit www.jimbeam.com/single-barrel.

About Beam Suntory Inc. 

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including the flagship Jim Beam bourbon and Yamazaki Japanese whisky, as well as world renowned premium brands including Maker’s Mark and Knob Creek bourbons, Hakushu and Hibiki Japanese whiskies, Teacher’s,  Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.  The company generates annual worldwide sales of approximately $4.6 billion excluding excise taxes.

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 entrepreneurial culture.  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 www.beamsuntory.com and www.drinksmart.com.


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