The Adelphi Distillery Limited has a new bottling for their Dancey Man Society members (the company logo is a dancing kilted Scotsman). The offer is Laudale 12yr old Spesyide 46% vol; 1-6 bottles £31.00 inc VAT or 6 bottles or greater £180.00 inc VAT.
Visit http://www.adelphidistillery.com/ for details of Adelphi bottlings or email Alex Bruce at alex@adelphidistillery.com
Issue 146 “Outturn” the May 2009 Bottling List has now been published by the Society for their members. Visit www.smws.co.uk for information on the Society and how to join.
The Isle of Arran, established in 1995, passed another milestone with the introduction of their 12 year old single malt bottled at 46% and will now hold a core position in the range. The nose is quite different from the 10yo and other Arran which are quite biscuity; this is definitely sweeter and more rounded with wine notes interlaced with hints of varnish, vanilla, toffee, pears and banana. Something a little heavier and meaty in the back ground. The taste is sweet and quite strong at first with hints of malt, brown sugar, pears, fruit drops and a warming brandy like character. Very nice, ‘moreish’. Thicker in the mouth and different from the 10yo, some later moments of spice and oak. The finish is long and the fruit is once again in the fore ground. After this first impression a hint of bitterness, dark orange scented chocolate jumps out. Oily, malty, oaky. Some hints of a sherried Macallan or even Aberlour a’bunadh. All in all not the 10yo but still a worthy dram, a step in the right direction; a non identical twin. Improves with the addition of a little water.
Non chill filtered and as the back label declares “Due to non-chill filtration, this whisky may turn cloudy when exposed to low temperatures. This is perfectly normal. The absence of chill filtration in this does result in a more full-bodied and flavoursome single malt.”
Cost C$63
Score 85 Points
Visit http://www.arranwhisky.com/ for further information………
The new Springbank 18yo is now available in the Alberta market, visit CSN Wine & Spirits or Kensignton Wine Mart to secure your bottling of this excellent new Springbank.
21/05/2009
20 May 2009, Edinburgh: Award-winning Glengoyne Highland Single Malt has successfully secured an exclusive presence at Europe’s largest and most renowned audio-visual event, the HIGH END show in Munich (21-24 May), thanks to a unique partnership with fellow Scottish brand, Tannoy.
Built on the companies’ shared commitment and passion for outstanding craftsmanship and only the highest quality, the collaboration at HIGH END brings together Tannoy’s renowned ‘Made in Scotland’ heritage, with Glengoyne’s authentic ‘Real Taste of Malt’ credentials.
Over 250,000 attendees are expected at the four-day HIGH END show, which will premier the latest technology in high-quality home entertainment to all connoisseurs and enthusiasts of excellent sound and perfect pictures.
The only whisky brand present at the event, Glengoyne will host an exclusive VIP stylish bar for Tannoy, with brand ambassador on hand to provide guided tastings and educate visitors in the art of whisky making and blending. Glengoyne will also be presenting its latest Limited Edition, Glengoyne 40 Years Old, the distillery’s oldest, most valuable, and very best Single Malt ever produced in its 175 year history.
Iain Weir, Marketing Director for Ian Macleod Distillers, brand owners of Glengoyne, commented: “We are thrilled to be the only whisky brand attending such a prestigious event with Tannoy. Glengoyne and Tannoy share a common ground as successful independent Scottish businesses, who have built a strong reputation in the UK and abroad. We also share a very similar premium customer base and I am sure that working together will help us reach new audiences by reinforcing our key messages and common objectives.”
HIGH END is the first outing of what is expected to be a highly successful and mutually beneficial partnership, introducing new audiences to both brands, with planning for future events already underway.
Owned by independent family company, Ian Macleod Distillers, Glengoyne, Scotland’s most beautiful distillery, has been producing its unique and complex, Highland Single Malt Whisky for over 175 years. Using methods passed down for generations, Glengoyne has nurtured and perfected the art of producing the authentic taste of Malt Whisky, untainted by peat smoke.
The result is a portfolio of multi-award winning whiskies including the core 10, 17 and 21 Years Old range, as well as special limited edition Single Malts, released each year.
Founded in 1926, Tannoy is one of the world’s leading specialists in Residential Audio, Installation Speakers and Studio Monitor. Its newest addition in residential hi-fi line up, Definition will be launched at the HIGH END event.
For further information visit:
www.glengoyne.com www.tannoy.com
Source: ©The Moodie Report
By Matt Willey
Glengoyne 40 Year Old
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UK. For the first time in its 175-year history, Glengoyne Distillery is releasing its oldest, most valuable Highland Single Malt: the Glengoyne 40 Year Old.
The natural strength 40 Year Old Highland Single Malt is regarded by the distillery to be one of the finest whiskies it has ever produced.
Ian Macleod Distillers Marketing Director Iain Weir said: “This is a world class, once in a lifetime bottling. It was essential that the design and presentation of the Glengoyne 40 Year Old Highland Single Malt be a true reflection of its outstanding quality, and reinforces its position as one of the top luxury Limited Edition Single Malts available in the market today.
“The 40 Year Old Single Malt captures the pure essence of Glengoyne, from its heritage and craftsmanship through to its exceptional and unpeated ‘Real Taste of Malt’. It is a joy to open casks after four decades and find such great balance between malt and Still. It doesn’t get any better than this,” Weir added.
The 40 Year Old expression is contained in a hand-blown Glencairn Crystal decanter, each of which has an individual number engraved in the base, and is decorated by an etching of the Scottish distillery, reflecting up through the malt itself.
The decanter is housed in a lacquered, piano-finished, solid oak wood presentation box, complete with gold plates on the front and hand-stitched cream leather interior.
An accompanying cream leather and gold foil traditionally bound book, signed by Distillery Manager Robbie Hughes, provides tasting notes and detailed background on Glengoyne’s history as an independent distillery since 1833.
Just 250 crystal decanters will be available from specialist whisky outlets and in travel retail worldwide, retailing at £3,000.
Springbank 40 Year Old
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Ian Macleod Distillers is also launching a rare, limited-edition Springbank 40 Year Old from its Chieftain’s Single Malt Whisky collection.
Distilled in 1968 at the Springbank Distillery, Campbeltown, only 398 bottles of the natural strength, unchill-filtered whisky will be available.
It is the last, oldest and the best Springbank cask available from the current Chieftain’s collection, says the distiller.
The bottle is presented in a silver leather-lined, solid oak box. Two silver plaques on the front display all the individual bottle details, as does the certificate of authenticity scroll, personally signed by Antony McCallum-Caron, Chieftain’s Rare Malt Manager.
The limited-edition release of 398 bottles is available globally in travel retail at an RRP of £800. Commenting on the release Iain Weir said: “Chieftain’s Springbank 40 Year Old is a truly rare and exceptional whisky which we are incredibly proud to include in our collection.
“The combination of age and the limited release of 398 bottles mean this will be a real collector’s item, with its unparalleled quality making it a joy to drink.”
Submitted by: Voice PR
Thursday, 14 May 2009
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London, May 14, 2009 – Suntory will release the latest expression of its much-honoured Hibiki brand when the Hibiki 12 Year old premium blended whisky has its world premier launch in London on May 14.
The Hibiki premium blended range has gathered 15 gold medals and trophies in less than five years, including the title of The World’s Best Blended Whisky for the 30 YO Hibiki not once, but twice, in 2007 and 2008.
The introduction of Hibiki 12 year old adds to the line up of Hibiki expressions by offering whisky connoisseurs what promises to be a new favourite in the very popular 12 year old category.
London was chosen as the stage for the world launch due to the growing interest and demand for Suntory premium whiskies in the UK and to further support the Hibiki brand positioning on the world stage, by introducing it to whisky connoisseurs in an international capital.
Aged in Japanese plum liqueur ‘Umeshu’ casks, Hibiki 12 year old is sweet to the taste and has a velvety texture and fruity aromas unlike any other premium blended whisky. Blended from a variety of malt and grain whiskies, Hibiki 12 year old is filtered through bamboo charcoal to deliver a spirit that is silky smooth on the palate.
In the Hibiki roll of honour, the Hibiki 17 YO has won two gold medals, the 21 YO four gold medals and the Hibiki 30 year old two golds and four trophies plus its two titles in 2007 and 2008 of Best Blended Whisky in the World. These awards simply emphasise the quality behind the Hibiki 12 year old.
Seiichi Koshimizu, Suntory’s chief blender and the first Japanese representative to be appointed a judge at the International Spirits Challenge, says: “Our goal was to create a uniquely Japanese whisky that is mellower and smoother than any other premium 12 year old whisky in the world.”
He adds: “Hibiki is a niche brand and we understand that not many people can afford to buy such premium whiskies. By adding Hibiki 12 year-old to the range we seek to make
the brand more affordable to whisky enthusiasts and to increase awareness of the marvellous flavours of Japanese whisky”.
Bottled at 43% ABV, Hibiki 12 year old tasting notes describe the amber to gold coloured whisky has having a nose of plums, raspberries, pineapple, honey and vanilla.
The palate is long and smooth with a long, clean, sweet and spicy finish.
Tomoo Akaike, Suntory Business Development Director, says: “The role call of honour speaks of the great quality of this amazing whisky. It is going to appeal to whisky lovers who appreciate the care and attention that go into creating a new expression. We anticipate great interest in Hibiki 12 YO among whisky specialists.”
The presentation in an elegant 24 facet decanter recalling the original 24 seasons in the Japanese year, finished with a traditional ‘Echizen Washi’ label
Hibiki 12 year old will be priced at between £39.99 and £42.99 a bottle and will be available from whisky specialist retailers across the UK.
The Hibiki Premium Blended Range is distributed in the UK by Cellar Trends . For sales enquiries contact: 01283 217703 www.cellartrends.co.uk.
The photograph of the Hibiki 12 YO may be reproduced. Please contact V O I C E PR and for other photographs of the Hibiki range.
– ends –
For further information and photographs of the cocktails contact:
V O I C E PR
Eugene Bacot
020 7731 4526
eugene@voice-pr.co.uk
Colin Lewis
020 7731 4489
colin@voice-pr.co.uk
V O I C E Public Relations Ltd
Riverbank House
1 Putney Bridge Approach
London
SW6 3JD
This press release was distributed via Response Source, a service from Daryl Willcox Publishing, on behalf of Voice PR. For more information visit http://www.dwpub.com/pressreleasewires
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The Amrut Distillery in Bangalore India has been making waves in the whisky world and many have been surprised when they’ve tasted Amrut for the very first time, it’s actually very good. Amrut does not chill filter and as the back label states “it comes straight from the barrel.” A good start. The nose a combination of sweetness (vanilla, fruit and honey) and pleasant wood notes (oak, wood shavings and light furniture polish). So far so good. A slight funkiness in the background however nothing powerful enough to cause distress. It has a nose quite similar to many Speyside distilleries; similar to an older Glenfarclas actually. A bit of surprise. After a few minutes the sweetness powers through and is quite strong and very nice. The taste is quite strong with light tobacco, leather, floral, oak and a mild, mild bitterness in the later stages. So far it tastes like whisky and thus it’s a success! Bourbon notes? This whisky tastes much, much older than its age (which around 4 years) and has many qualities of older whiskies. The maturation process in India, due to the higher temperatures dramatically accelerates maturation so it tastes older than it actually is. The finish has many of the qualities described above along with something a little different; note quite Scottish and quite possibly a little Canadian Rye Whisky. Spiciness and malt intermingled with oak and cocoa.
A very worthy whisky by any measure………… currently available in Alberta; around C$70
Score 88 Points
Posted By KATHLEEN HAY, KHAY@STANDARD-FREEHOLDER.COM
From the mineral waters of France, to the water of life in Scotland, Regis Lemaître has found himself a home among the finest of single-malts.
One of Europe’s premier Whisky Masters, the Vittel, France native arrived in England in 1989 with the intention to learn English, before life lead him north to Scotland.
“I had planned to go to Spain,” said Lemaître, guest speaker at the Companion of the Quaich -Cornwall Chapter meeting recently, “but then I was offered a job as bar manager at the Old Course Hotel in St. Andrews.
“When they told me they had 122 single malts, I said, ‘Absolutely!'”
Since then he’s made it his business to learn and share his knowledge with others. In 1997, he won the first Hotel Whisky Bar of the Year award, and for three years he has managed Gleneagles Hotel (Scotland) bar where he was responsible for its extensive collection of nearly 200 Scotch whiskies.
So it’s no wonder in 2005 he established his own company, Regis Whisky-Mad, and is recognized as one of the most highly-respected individuals in his field.
As well as conducting master classes and leading taste testings, he is a juror for many panels and is an independent bottler.
In fact, two of his whiskies, Linkwood (1992) and a 22-year-old Tullibardine (tasted two days pre-bottling May 15), were among those sampled at the bimonthly local dinner.
“What’s most important is you must have fun with whisky,” said the personable Lemaître, an interesting blend of kilt-cladded Frenchman, who’s accent has notes of German, English and Scottish brogue. “You need someone to celebrate with when you open a bottle, it’s not something to be had alone when you’re feeling down.
“Secondly, people are interested in a basic understanding, without jargon, a clear message.”
Scotch whiskey, he continues, is a very personal and subjective experience. Learn to listen to your tastebuds. Taste it a couple of times – first with the tip of your tongue, then hold a few drops on your tongue, then decide how much water to add.
Yes, water. But not too much . . . a little drop will often do you.
“People are armed with the ability and understanding,” he said. “Listen to your tastebuds.”
Frank McDonald, chapter convener, was introduced to the club about five years ago by his late uncle, Ernie Bellefeuille. Currently, there are about 70 members and spouses who attend the bimonthly gatherings, held at the Best Western Parkway Inn.
“What I especially enjoy is the opportunity to get together with people who like single-malts, too,” he said. “You have the opportunity, too, to taste single-malts that are very limited.
“For instance, there are only going to be 93 bottles of Tullibardine when it’s bottled, and we’ve got five here in Cornwall.”
One thing that doesn’t surprise McDonald is the broad scope of people who enjoy the libation. They come from all walks of society, all professions and all ages, from 20-somethings to retired folks.
The club meets every two months, with the next get-together slated for July 24. In addition to special occasions like Robert Burns Day and St. Andrew’s Day, guest speakers, like Lemaître, are booked from time-to-time.
For more information on the club, call 613-936-1761.
Article ID# 1573783. Send us a letter at letterstotheeditor@standard-freeholder.com
Perfect place for a wee dram
By CATHY STAPELLS, SPECIAL TO SUN MEDIA
Val Schroder adds a pinch of this and that during the Master Blender Class at Glengoyne Distillery in Scotland. (Sun Media)
NEAR KILLEARN, Scotland — Hunched over the row of beakers, I felt like a mad scientist. I was in the midst of a master blender class at Glengoyne Distillery trying to determine which of the eight whiskies in front of me I would combine to blend my very own, perfect dram.
Over the course of an hour or so, and with the assistance of our whisky instructor, Lauren Wylie, our group swirled amber liquids, added a few drops of this, a bit more of that, laughed and wondered whether it was all going to be drinkable when we were finished.
The master blender class is one of several tours and tastings available at the award-winning Glengoyne Distillery, which has been producing single malt whisky since 1833. Located in a beautiful wooded valley near Killearn, it is about 24 km north of Glasgow.
If you are travelling in the area, don’t bypass Glasgow. Once easy to miss, in the last decade or so, it has come on strong as a capital of fashion, design, arts and music. Seasoned clubbers like to party there, and for shoppers, it’s retail therapy to the max.
Glengoyne is the southernmost distillery in the Scottish Highlands. The village of Balloch at the southern end of Loch Lomond is just 19 km away. Gorgeous Loch Lomond’s rugged peaks and hidden glens are steeped in mystery and romance. This is the land of the legendary Rob Roy MacGregor, immortalized by Sir Walter Scott, and visitors can visit his cave and the farm where he was born.
In one of those quirky things that make Scotland such an engaging place to visit, the Highland line, which notionally divided Highland from Lowland Scotland, splits the distillery in two. Glengoyne is distilled in the Highlands and matured in the Lowlands. There’s no doubt this is an ideal spot for making whisky. Clear, soft water is filtered through the rocks of Dumgoyne Hill that towers behind the distillery and flows through the wooded glen to the waterfall at the distillery. It imparts a delicate flavour to the whisky that reflects the milder climate of the southern Highlands.
As we learned on the tour, Scotch whisky is made with just three ingredients: Water, barley and yeast. The distillation process for all whisky is basically the same, but the fascinating thing about Scotch is how different it tastes depending on how many years it is aged, the skill of the craftsmen, and especially, on the region where it is made.
Traditionally there are four main whisky regions in Scotland — the Lowlands, the Highlands, Campbelltown and Islay, along with a couple of areas such as Speyside (where more than half of Scotland’s distilleries are located) and the Islands (Mull, Skye, Orkney, Arran and Jura), which are subdivisions of the Highlands. The Lowlands in the south produce soft, light spirit with a refined, delicate flavour; and the mountainous Highlands to the north result in a variety of characteristics from dry and heathery to sweet and fruity, and some with a hint of smoke. Campbelltown single malts are full bodied and known for their slightly salty finish with a peat flavour similar to that found in an Islay malt. The Islands produce robust whiskies with a coastal salty tang and fresh sea air. And Speyside produces mellow, sweet, malty and particularly fruity malt whiskies.
BLENDING SESSION
Along with the distillery tour, we sampled Glengoyne’s 10-year-old offering, a light, golden-coloured whisky with a sweet, apple flavour that is a good introduction if you’re not too familiar with the liquor. For those with a more knowledgeable palate, there is an opportunity to sample from Glengoyne’s full range that includes 12, 17 and 21-year-old whiskies. Then it was on to the blending session.
You don’t have to be a whisky expert to enjoy the class. Nose (smell) each whisky, taking note of its characteristics and colour and then just mix as you please. The certificate of excellence we each received recorded the amounts of our special formula, and although I can’t divulge the recipe, mine was a blend of two grain whiskies, plus a bit of Glengoyne, and others from the Lowlands, the Highlands, Speyside and the Islands.
Each of us got to take home a wee bottle of our blend, and it was every bit as tasty as I hoped it would be.
DETAILS
The master blender session is L30 (about $53) per person and includes a welcome dram of 10-year-old single malt Highland whisky, guided distillery tour, a dram of Glengoyne’s award-winning 17-year-old single Highland malt whisky, and the master blender class complete with a 100 ml bottle of their own blend.
Other activities include: The Glengoyne Tour (about $10) per person, which includes a welcome dram of 10-year-old whisky, a video and guided tour; Wee Tasting Tour (about $13.50), includes the Glengoyne Tour, plus an additional tasting of 17-year-old whisky; Tasting Tour ($27), includes the Glengoyne Tour above, plus additional sampling of the 12-year old, the 17-year-old and 21-year-old whisky. See www.glengoyne.com for more.
As part of Homecoming Scotland 2009, May has been declared Whisky Month. More than 30 festivals, events, special distillery tours and tastings, are taking place across the country. These include whisky weekends, a whisky auction and Whisky Galore — A Musical. See www.homecomingscotland2009.com for details. For information on travelling in Scotland, see www.visitscotland.com and www.visitbritain.ca.
This story was posted on Wed, May 20, 2009
