Issue #114 from the Malt Maniac is now available on-line at http://www.maltmaniacs.org/malt-114.html

MEDIA INFORMATION

Glenglassaugh Distillery, Portsoy. 23 October 2009.

FOR IMMEDIATE RELEASE.

 Glenglassaugh to expand private cask sale programme
 Expanded range follows successful ‘Octave’ cask launch

The Glenglassaugh Distillery Company announces the expansion of their private cask sales programme with the launch of the Glenglassaugh 250 Club. Private cask sales were once commonplace in the Scotch whisky industry but fell out of favour in the 1980s and 1990s. On re-opening Glenglassaugh was approached by consumers internationally to make available private casks and responded with the ‘Octave’ cask offer (50 litres new make spirit at £500).

As Managing Director Stuart Nickerson explains:

“To our great delight demand for the Octave casks has rather taken us by surprise, with the 100th cask sale approaching fast. We’ve had persistent requests for larger cask sizes and types, hence the development of the 250 Club which, we think, offers the widest range of cask type of any comparable scheme and, unlike others, guarantees that future bottling costs are included in the price. The 250 Club is thus unique.”

The Glenglassaugh 250 Club cask programme offers an extensive range of cask types and sizes from first-fill ex-Bourbon barrels (approx 190 litres) at £2,500 to Port pipes (approx 580 litres) at £6,500, again for a first fill of new make pot still spirit from Glenglassaugh. All prices include 10 years storage, insurance, a range of gifts and privileges for owners and pre-payment of bottling charges.

“This is a unique offer,” says Nickerson “designed to guarantee price stability and certainty for our customers. All duties and taxes will still have to be paid, other costs including bottling are included. The price also includes a personalised tour and tasting at Glenglassaugh and lunch with a member of the distilling team. It’s a chance to meet the people behind the whisky and discuss your personal requirements for cask maturation.”
Glenglassaugh recently won the two top trophies for 30 and 40 year old whisky in the prestigious IWSC 2009 competition, sweeping aside whiskies from many of Scotland’s best known distilleries. The 40 year old whisky also won the award of the best 35-40 year old single malt scotch in Jim Murrays 2010 Whisky Bible.

“We have complete confidence in our spirit and the IWSC awards demonstrate the exceptional maturation possibilities of this outstanding Highland single malt,” commented Nickerson.

Details of the cask sales programmes may be found at www.glenglassaugh.com or by email to casks@glenglassaugh.com

Tasting Notes (new make spirit)

• Colour: Colourless, slight clouding on addition of water
• Nose: Creamy butterscotch and custard creams give way to delicate notes of sweet hay and freshly cut grass. With water, this spirit becomes very floral and fruity, pineapple cubes and lemon curd, with a hint of apricots and plums sneaking through. Fun in the garden on a summers’ day…
• Palate: Powerful at first with a wave of chilli and black pepper, giving way to a sweetness reminiscent of toffee and liquorice
• Finish: Fresh and fruity on the nose, spicy yet sweet on the palate. A lively spirit whose personality changes as you sip

Background/Further Information

About Glenglassaugh

The Glenglassaugh Distillery is situated on the Banffshire coast in the North-East of Scotland, close to the small village of Portsoy. The distillery was built in 1875 by local businessmen to satisfy the growing global demand for Scotch Malt Whisky and the site was chosen due to its close proximity to a high quality water supply and easy access to the nearby barley fields.
After a visit in the late 1880s, the highly-regarded Victorian commentator Alfred Barnard described Glenglassaugh as “too well known to need any praise.”

More recently, spirit from Glenglassaugh was used primarily in blends such as Cutty Sark and The Famous Grouse. In 1986 the then owners mothballed Glenglassaugh as part of wider cutbacks in production and the distillery has remained silent thereafter. In 2008 The Scaent Group of Amsterdam purchased the distillery and have invested more than £1m to recommence operations and to reintroduce to discerning customers the distinctive and high quality attributes of The Glenglassaugh Single Malt Scotch Whisky. For more information, please visit www.glenglassaugh.com

Redevelopment

The refurbishment and reopening of the Glenglassaugh Distillery have been managed by Stuart Nickerson, a renowned whisky expert, who was the sole consultant during the acquisition. Nickerson has worked in the Scotch Whisky industry since 1981 with a significant part of his career being with William Grants, where he was Distilleries Director. Previously, he managed Highland Park Distillery, Glenrothes and Glenfiddich Distilleries in succession. He was appointed the new Managing Director of the Glenglassaugh Distillery Company in February 2008.

One of Stuart Nickerson’s first actions was the appointment of Graham Eunson as Distillery Manager, effective from 1st April 2008. Graham joined the Distillery from Glenmorangie where he was Manager of the world famous distillery for the last 12 years. Graham has also worked at Glendronach and Scapa distilleries.

Production at Glenglassaugh was restarted on 24th November 2008 by Rt Hon Alex Salmond, Scotland’s First Minister and the distillery’s MP. Distilling was thus commenced under the guidance of Stuart Nickerson and Graham Eunson. “The Spirit Drink that dare not speak its name™” was the first product released to be made by the new management team and rapidly followed by the Octave cask and 250 Club private cask sales programme.

For further information, please contact:
Mhairi McDonald – Mhairi.Mcdonald@glenglassaugh.com – Tel: +44 (0) 1261 842367

Black Bull contains 50% malt, 50% grain, 50% abv and has not been altered by chill-filtration. This special blend is a marriage of the finest 12 year old single malt and single grain whiskies distilled in Scotland. The selection of whiskies falls true to the Duncan Taylor ethic of unbridled quality, each whisky from each cask is nosed and tasted before going into the Black Bull vatting.

Tasting Notes:

Colour: Full Amber

Nose: Robust, chunky aromas. Chocolate, toffee, sherry, vanilla and lemon sherbet.

Flavour: Smooth, mellow and rounded.  Milk chocolate, treacle toffee, pears, green apples and lots of sweet vanilla.

Finish: Some heavier fruity notes emerge, and lots of creamy notes coming through.

Comment: A very creamy whisky with a lot fruity toffee notes.

£32.99 inc. VAT £28.69 ex. VAT

http://www.singlemaltsdirect.com/shop.php?action=full&id=1973

Take the ultimate Whisky Adventure!

Experience the thrill of making New Spirit, or Single Malt Whisky from start to finish in a traditional Outer Hebridean Still.

Go back to the origins of distilling whisky, as it was in Scotland prior to tourism and technical intervention.  

In winter, on an island on the edge of Europe, away from moblie phones, CCTV and the strife of work and business is a real world of creativity. Water, barley and a touch of magic. 

We are offering you the opportunity to come to the Hebridean Isle of Lewis, to Abhainn Dearg Distillery and make your own New Spirit to take away in a specially made 30 Litre whisky or wine cask! 

Not only that, but you can make it in an authentic Outer Hebridean Still, one that was once classed as illicit!  The still was donated to Abhainn Dearg and we have decided to make good use of it!

This is a rare opportunity as we can only accommodate three people at any one time, also it’s the only way of guaranteeing a purchase of Abhainn Dearg New Spirit, or leave it with us to get your own Single Malt!

Here’s what we have to offer:

A three day experience at Abhainn Dearg:

Monday.
Arrive on Lewis on, spend the night in the main town of Stornoway

Tuesday. 
Set off for Uig and Abhainn Dearg Distillery.
Day 1:  Meet the team before getting some real hands on experience on how to start up the traditional still.

Wednesday.
Day 2:  Start the traditional still and become involved in the working of the main distillery, mash day!

Thursday.
Day 3:  Warehousing and casking your spirit, sort out shipping, getting the last spirit run from the traditional still.
Head back to spend your last night on the island in Stornoway.

Friday.
Depart the Isle of Lewis.

http://www.abhainndearg.co.uk/

Please see invitation below to a special media preview of the Woodford Reserve Master’s Collection with Woodford Reserve Master Distiller Chris Morris on Monday, November 9 at 6:30 p.m. at the Esquire SOHO Penthouse. Following the tasting, feel free to enjoy the rest of the evening at the Esquire SOHO as the finals of the Woodford Reserve Manhattan experience will be taking place from 7:30pm to 10:00pm. We hope you can join us. 

Svend Jansen

PR Manager – Woodford Reserve, Canadian Mist, Early Times & Old Forester

Brown-Forman

850 Dixie Highway

Louisville, KY 40210

Office, (502) 774-7825

Mobile, (502) 744-0462

svend_jansen@b-f.com

Since totally relaunching in May, Irish Mist has added a number of new markets to its international roster, including Bulgaria and Czech Republic – taking the total number to over 80.

C&C International’s Irish whiskey liqueur brand also reports increased demand for the new bottle from France, Belgium and the Netherlands as well as growing business in Ireland domestic and duty free.

The United States, Irish Mist’s major market, kicks off its ‘Mist and mingle’ promotional theme in October with teams of red heads – ‘Irish Misties’ – sampling customers in on-trade accounts throughout the East Coast and Florida.

All activity is focused on promoting Irish Mist with cola and lime as the brand’s signature drink.

– ends –

For further information and photography please contact the team at Spreckley: Lena Keolian / Nathalie Ballantine / Tel: 020 7388 9988 / Email: keolian@spreckley.co.uk / ballantine@spreckley.co.uk

Mike Walsh of The Lone Wolf (63 Main Street, Amherst, MA, USA) has said that he’s putting on a Dalmore dinner night, this weekend, Saturday October 24.

The Menu

First Course
Mesclun Greens with toasted walnuts, golden beets, caramelized onions, Great Hill blue cheese, and balsamic vinegar.

The Dalmore 12 Year Old
The signature flavor of this award-winning 12-year malt comes from marrying select whiskies matured in 50 percent American white oak and 50 percent Oloroso Sherry casks. The appearance is deep gold with aromas of citrus and almonds, plus a subtle hint of chocolate. The taste is a pleasant combination of citrus, sherry and spice, offering the most heat of the Dalmore lineup, as befitting the youngest malt. The finish is moderate in length and distinguished by subtle flavors of oaky vanilla.

Second Course
Saffron, Leek, Artichoke Risotto Cakes with Blackened Ahi Tuna-topped with ginger hollandaise sauce

The Dalmore Gran Reserva
A lively expression of malt whisky derived from the combination of 60 percent sherry wood and 40 percent American white oak-aged malts ranging from 10 to 15 years of age. The appearance is soft gold to mahogany and the bouquet is primarily citrus. The flavors of malt, marmalade, roasted coffee and dark chocolate combine to create a distinctive, complex character. It finishes with citrus and a light touch of peat.

Entree
Southwest-Rubbed Pork Tenderloin topped with applejack-fig drizzle, served with mashed turnip and collard greens

The Dalmore 15 Year Old
A popular, award-winning malt, the 15 Year relies heavily on its wooden casks infused with three rare Sherries. The appearance is mahogany, with aromas of citrus and spice. The taste is well-balanced, with citrus flavors coming to the front and a long finish of Sherry wood, imparted from the casks.

Dessert
Pear Tart with Scotch sauce and raspberry coulis

The Dalmore 1263 King Alexander III
This tasty scotch combines aged malts matured in a range of wooden casks, including French Cabernet Sauvignon wine barrels, Kentucky bourbon barrels and port pipes. United by Master Distiller Richard Paterson, the result is a deep, rich spirit. The color is deep amber with reddish highlights. The aroma is complex with citrus, floral and oaky notes that evolve over time. The taste is even more complex, as each style of cask comes through in the flavor. Flavors include citrus, almonds, berries and vanilla, among others, and the finish is absurdly long.

Afterthought
Dalmore 21-Year-Old
Mature. Candied peels, melted white chocolate, fresh fruit salad. The oak takes things into the sauna (pine). With water become deeper: honeydew melon, currant, heather. A seamless flow of all the flavours on the nose. Beautifully balanced. Structure and softness in perfect harmony.

The event is $60 and anyone looking for more details should get in touch with the restaurant at 413.256.4643

Ralfy is at it again, he has published a review; #83 – Balvenie 12yo ‘Double Wood’

Ralfy at Work

Visit Ralfy at http://www.ralfy.com/ Click on “Whiskyreviews”

A new bottling of GlenDronach from the distillery that was purchased a short while ago by the nice people from BenRiach whom seem to have made a career out of rescuing closed distilleries. Comes in a striking blue tube and non chill filtered, natural colour and from exclusive maturation in Oloroso sherry casks. A damn fine start.  The nose is sharp with a background of sweetness, apricots, light citrus (lemon) and then Christmas cake followed by spicy wood notes and a hint of diesel plus some meatiness intermingle with some very light heather, also some hints of Lovage (Levisticum officinale). Excellent so far. The taste is very sherried and dry at first followed by some very good spice and brown sugar. The sherry and the spice, along with black pepper, are the dominate characteristics. There is also some mild hints of bung cloth and pine resin This is excellent whisky. The finish is of more very dry sherry, spicy wood notes, is very chewy with a touch of marmite in the background. After a short while it becomes drier and even spicier as the sherry influence drops off, bitter chocolate and cold unsweetened black tea at the very end. The finish is quite long.

£45 at Loch Fyne Whiskies

Score 89 Points

http://www.glendronachdistillery.com/

Port Ellen™ 30 Year Old 1979 ABV 57.7%

30 Years Old Natural Cask Strength Single Malt Scotch Whisky from the Isle of Islay.

Tasting Guide

Appearance: Full, burnished gold. Good beading for its age.
Nose: One of the best Port Ellen noses recorded. Little nose prickle yet still lively. Complex, rich and rounded, with soft pear fruit and a trace of tar, as in a driftwood bonfire. Sandy but also slightly sweet, with malty traces. Behind this, fresh shellfish: scallop, oyster with a touch of lemon. The fruity notes fade to samphire and smouldering oiled wood (that bonfire). Water has a calming effect, raising a classic extra virgin olive oil note whilst adding fresh maritime notes and a herbal hint (sage?). Further dilution reigns in the smoke and some boiled sweet notes emerge.

Body: Firm and dry.

Palate: More classic. Surprisingly sweet at first, with massive smokiness. Austere and flinty with a very light grip. Salty. The smoke dominates but the character remains pure, focused Port Ellen and is everything you’d expect. A good drop of water softens things at last, producing a lovely texture and great viscosity. As the sweetness fades, the delivery of flavours shifts to the
centre of the palate, with more light saltiness.

Finish: Very long and warming, with lingering peat-smoke.