Your father, maybe even you thought Kentucky’s Four Roses to be a decent bourbon from Seagrams. Segrams had already taken Four Roses out of the U.S. to concentrate on Europe and Asia when Master Distiller Jim Rutledge began in 1995 . It quickly became the top selling bourbon in both markets. One of the larger Asian brewers bought the distillery in 2002, and let the Jim continue to work his magic. In a short time he did it so well that he got awards from both the Malt Advocate and Whisky Magazine.

At first there was only enough for export and Kentucky itself, but Jimmy made himself a kind of Johnny Appleseed of Bourbon and started sampling people in nearby states to rave reviews.

I got wind of it five years ago and started pressing to get it into Massachusetts. We got it last fall for the first time. Next week we are getting Jimmy himself.

Don’t miss this chance to see how your grandfather’s whiskey has become a Bourbon for connoisseurs.

Four Roses Bourbon Tasting with Master Distiller Jim Rutledge Thursday, October 22nd. 5:00 P.M. & 6:00 P.M.

Four Roses 40% $21.99 18.99

Small Batch 45% $31.99 $27.99

Single Barrel 50% $42.99 $37.99

Single Barrel (TBD) $77.99 $70.00 (Limited Edition 2009) Proof will range
from 113.8 – 116.9

Come and meet the man that brought Four Roses to where it is today, Jimmy is one of the best distillers in Kentucky!!!!

Last Week’s Ardbeg Tasting

With all the distillery’s fans, even fanatics, the Ardbeg tasting was a great evening for all, All the whiskies were impressive. Divinia Small the brand evangelist, impressed me more. It was wonderful to have her knowledge of whisky and the distillery’s workings, but even more her warmth and passion for Ardbeg’s followers. Thanks to her. We will have her back, and give her plenty of time to tell the story, answer questions and maybe taste some scotch on the side.

Ardbeg 10 Y.O. $64.99 $61.99

Uigaedail $79.99 $74.99

Corryvreckan $89.99 $84.99

Airigh Nam Beist 46% $89.99 $86.99

Sale Prices good till Wednesday Oct 21

The Airigh Nam Beist is now of stock we were told we would receive more and will honor the sale price when it comes.

Please pass this on to any friends who are scotch enthusiasts.

Joe Howell
Federal Wine & Spirits

Email: joe@federalwine.com
Phone: 617-367-8605
Web: http://www.federalwine.com/

Yes indeed, I’ve got TEN PAIRS of tickets for The Whisky Show to give away!!

This is what you get – the tickets are for FRIDAY 6TH NOVEMBER and the Show is on from 4pm-10pm:

To enter, all you have to do is send me an email with the message title/subject  ‘TWS Prize Draw’.  But here’s the catch – This draw is open for ONE DAY ONLY!!!

“When is this, Tim?” I hear you cry. “When do we send you our entries?  Is it today?  I can’t do it today, the dog ate my laptop”.

DON’T PANIC.  This draw is a lightning prize draw, and entries are only valid ON TUESDAY 20th OCTOBER.  Not before.  Not after.  And we’re talking Tuesday here in the UK. British Summer Time.  Only emails received by me on ‘Ticket Tuesday’ (snappy title, eh?) will be entered in the draw.

Your name’s not down, you’re not coming in

Here’s your idiot-proof ten-step guide to Ticket Tuesday:

1.  Wake Up.  Check that it’s definitely Tuesday.  Tuesday 20th October.  Tuesday 20th October 2009.

2. Send me an email.  My address is tim[at]thewhiskyexchange.com.  Please don’t enter if you are not available to come to the Show on FRIDAY 6TH NOVEMBER from 4pm-10pm.  You’d think that was obvious, wouldn’t you.  But no.

3. Make sure that the message title is TWS Prize Draw.  I will be creating a rule for my email that will automatically direct your entries to a special folder.  This rule is for my convenience and to make sure that you’re not a total spanner. Only entries that arrive in that folder will be considered.  Entries that arrive in my inbox will be deleted.

4.  Bribes, begging, nudie pictures of your sister and offers of sexual favours will not be entertained and may be used against you in a court of law.

5.  Only entries that arrive between midnight and 11.59pm on Tuesday 20th October (MY time) will be considered.  Winners will be selected at random and will be contacted on Wednesday by lunchtime (MY lunchtime).

6.  You must be over 18 years old to enter.  Again, you’d think that was obvious, but I have to say it.

7.  The prize is two tickets for the Friday show.  The ticket includes entry to the Show, a goody-bag with lots of whisky-related bits in it, a free meal from The Whisky Kitchen and ALL EXHIBITED SAMPLES.

8.  No, you can’t swap them for Saturday.  No, you can’t give them to your mate.  No, you can’t have the money instead. No, we’re not paying for your transport.  No, it doesn’t include Masterclasses. 

9.  My decision is final.  No correspondence, disputes or whining will be entered into or tolerated after the draw.

10.  If you get thoroughly trashed at the show you will be removed by the bouncers friendly show stewards.  You won’t be allowed back in.

That is all.  Spread the word and have a nice weekend.
Slainte,
Tim

Keith Law Master Distiller, Diageo

Q&A

How much more do we know about whisky production now than we did 30 years ago when you started in the industry? And do you think we are creating better and more complex malts and blends today?

Some my favorite blends of whisky were created over 100 years ago so I wouldn’t say that new production techniques and advances in technology are necessarily responsible for making better blends. However, I would definitely agree that innovations in technology have certainly helped marry the art of whisky blending with science. They have helped give us more accurate ways of measuring flavour and understanding its’ creation.

For example, technological advances mean we can be more accurate when blending whiskies, particularly when it comes to assessing flavours and alcoholic levels. In addition to helping create whiskies, innovation in technology has also been extremely important in testing barrel maturation and helping us to optimise yields. As the demand for whisky rises globally, it is thanks to these advances in technology that we are able to meet demand.

Would you say blending is a natural talent or a skill you acquire through training?

I most definitely think it can be either. Within the team of master blenders at Diageo we have a complete range of experience, varying from people like me who have grown up as a scientist  in the whisky industry to people who have a more mathematical background that have become blenders after starting a career based on managing stocks and yields. What we do have in common however are great sensory skills.  The beauty of having a team of master blenders here at Diageo is that we can learn from each other and share our very different experiences. Having a team with different skill sets enables us to come up with a huge variety of exciting blends and means that there is always a new idea on the table!

How do you learn the trade?

I began my career in the Scotch whisky industry in 1979 when I joined the Quality Control Laboratory at the Caledonian Distillery in Edinburgh. My career began not in malt whisky but in grain whisky, where I worked closely alongside my father. I consider myself a sensory specialist in the whisky industry, having spent 12 years as part of the management team at Carsebridge Technical Centre, responsible for quality for all grain distilling and specialised areas of malt distilling. The primary focus of this role was around optimisation of distillery yields, flavour profiles and distillery performance; A large part of this role involved the nosing of new make spirit. In 2007, with the formation of Diageo’s European Technical Centre, Diageo’s Master Blenders joined together to become one team.

What are the day to day tasks of a Master Blender, are you locked away in a lab all day, creating or nosing samples of new spirit, blend batches and production line samples? How many whisky samples would you actually test in a day, and how many would you actually taste, if any?

My role within the technical centre as a Master Blender is varied. I am heavily involved in the development of new whisky products with end to end responsibility from cask selection through to overseeing production of pre-market launch bottlings.

Since joining Diageo, I have worked at each of Diageo’s 28 malt distilleries and 2 grain distilleries. My roles have been heavily focused on all aspects of sensory analysis allowing me to develop significant insights into flavour creation, blending and a deep understanding of the effects of oak on maturation, cask structure and wood physiology. My role is incredibly varied but it is rare that a day passes when I don’t taste a wee dram!

I am curious in how you go about the task of creating a new blend? Do you start with the flavour profile in your mind which you want to achieve? How important is the grain whisky in a blend of is this not as important as the malt whiskies will come to the forefront when added? Most of us never get to taste a single grain whisky; does Diageo produce different styles of grain whisky for different blends, or does a blend of grain whiskies go into a blend?

Most new blends are created in a family style (e.g. “Buchanan’s”, “Johnnie Walker” etc) of which key flavour characteristics require to be maintained. To create great blends you need great whiskies, we therefore require high quality grain whisky at the heart of our blends. Grain whisky is produced in a small number of distilleries in Scotland , however on a much greater scale. The whisky itself is lighter and sweeter than the majority of malt whiskies, and when blended together with malts they reveal a greater range of flavours. Grain whiskies are available to consumers although in less limited varieties than malt whiskies. Diageo bottles “Cameronbrig” Single Grain whisky, which is available to buy in specialist whisky shops.
Within Diageo warehouses we have stocks of Grain whisky from a number of different distilleries that are used for blending purposes.
You are in a unique position where you have an insight into 28 malt distilleries and 2 grain distilleries. It must be like having the secret formula for 29 different whiskies, with the knowledge of how all these whiskies are produced, do you think this gives you good advantage in developing new whiskies?

I have been extremely fortunate to have seen the inner workings of so many prestigious distilleries over the last 30 years. Yes, it definitely gives me excellent insight when I am developing new blends.

The cask is so influential on the final flavour of a whisky, do you think that the effect the cask has on the whisky has been mastered or are we still learning?

We are constantly adding to our wealth of understanding that we have on the maturation process. There is still much we have to learn on the “magic” that happens when whisky is placed in a cask.
Are you working on any special new malts or blends now which we may see in the near future?

The team at Diageo is always working on developing new and cutting edge blends to meet consumer demand. We work very closely with the consumer insights team at Diageo to ensure that the blends we are creating, closely match the ever developing requirements of the whisky connoisseur across the globe .

What whiskies have you been involved with over the years that you would consider extra special?

All of them! – I find whisky a unique and fascinating subject to work with. , Over the years I have learned  so much about the different whiskies and their flavours. When you combine this with the knowledge of the distilleries and the pride of the people who make these whiskies – it becomes a very special thing.

Relaxing at home on a cold dark winter’s night what whisky or whiskies would you normally pour yourself?

I am a firm believer in drinking for occasions and like to match my whisky to the moment. However I never try to prescribe to friends or colleagues the best way to drink whisky. It is all about personal taste and finding your own serve and drinking moment.

For example, when enjoying a cold winters night by the fire, I like to take a dram of a smoky, rich whisky like Johnnie Walker Black Label, and when I am out with friends I prefer a light, fruity Speyside (both with a wee splash of water please!).

http://www.diageo.com/

Brora™ 30 Year Old ABV 53.2%

30 Years Old Natural Cask Strength Single Malt Scotch Whisky from the Coastal Highlands.

Tasting Guide

Appearance: Full gold. Good beading.

Nose: Big and resolutely oily. Evoking a wind-surfers’ camp fire in the dunes – wet saltiness and dry, grassy wood-smoke. The herbal element here is soon joined by lychee, black pepper and meaty notes. Clean, but rich, robust and deep as well. With water there’s a touch of American oak butterscotch softness, which in true Brora fashion then gives way to waxier
notes, as with a waxed country jacket. Gentle and soft, yet with a brooding edge.

Body: Medium to heavy. Oily, smooth.

Palate: Tongue-coating and surprisingly citric. Firm oak. Shows its refined maturity in waves of flavour that surge across the tongue. It needs water, but just the merest drop, which allows the texture to show itself. Full fleshy fruits. Rich and smooth, with hints of smoke.

Finish: Long, pleasingly nutty and smoky.

The Glenlivet® is proud to announce the launch of The Glenlivet® XXV in Canada. The single malt whisky whose incomparable pedigree dates back nearly 200 years will be available in select Canadian markets from the end of October 2009.  
     
The initial release of The Glenlivet® XXV is a 1980 vintage selection created by four expert whisky–makers and has been ‘finished’ in first–fill Oloroso sherry butts for a period of nearly two years. Presented in a crafted wooden box reinforced by limestone, the exquisite packaging perfectly reflects the quality of its contents. Each batch bottle numbered is a testimony to the care and craftsmanship that go into the making of
The Glenlivet® XXV. The use of the wax seal on the bottle reinforces the precious nature of the contents within.  
     
After taking the United States by storm last year, The Glenlivet® XXV will be launched in Canada by International Brand Ambassador Ian Logan, who will visit key cities Vancouver and Toronto. Priced in the region of $350 (price varies by province) and available in limited quantities, The  Glenlivet® XXV is a leader of deluxe whisky and a luxury legend. 
 
For those who would like the chance to  meet Ian Logan and sample this newest addition to  The Glenlivet Family, you can visit Whisky Live in Toronto on October 23rd 2009, where Ian will host a Masterclass and be available to meet with attendees at  The Glenlivet booth.

Alternatively, why not stop by the Summerhill LCBO (10 Scrivener Square) store in Toronto on October 24th 2009 between 11:30 am and 3:30 pm, where you can sample The Glenlivet® Nádurra and The Glenlivet® 21 Year Old. Ian will also be signing bottles and The Glenlivet® XXV will be available for purchase.   

 
The Glenlivet® XXV received a Gold Medal at the 2008 International Spirits Challenge,  a Silver Medal at the 2007 International Wine & Spirit Competition and a Silver Medal at the 2009 San Francisco Wine and Spirits Competition.  
     
Kindest Regards
The Glenlivet

PRIVATE CHRISTMAS EVENTS

What makes a Christmas to remember?
Catching up with old friends, celebrating with colleagues or spending time with family? How about indulging in sensational seasonal comforts whilst being pampered as well as entertained?

Christmas at the Society is when we shine. From the twinkling lights and roaring fires of our venues to the warmth and depth of our single cask, single malt whiskies. For us Christmas is the delight of making your event a truly memorable occasion.

For an unforgettable Christmas, indulge in the very best of the Society:

Festive Private Dining at Society’s venues in Edinburgh and Leith. This Christmas, a discreet occasion from £40 incl. View our delicious menu http://tinyurl.com/ygotbxn

High-Spirited Private Receptions at Society venues in Edinburgh and Leith. This Christmas, a relaxed occasion from £30 incl.

‘Festive-Spirit’ Private Whisky Tastings at Society venues in London, Leith and Edinburgh. This Christmas, a spirited occasion from £35 incl.

Bringing the Society ‘Festive-Spirit’ to YOU. This Christmas  entertain clients and guests at a location of your choice and receive a complimentary whisky tasting for your staff. Conditions apply.

SPECIAL OFFER… Book before Sat 31 Oct and receive complimentary wine and whisky for your event. Conditions apply.

More details (and earlier-bird offers):  www.smwsevents.co.uk  

Events Teams:

Edinburgh       0131 555 2266 or email events@smws.com
London              0207 831 4447 or email london@smws.com
 

Spirits…but not as we know them

With Halloween lurking just round the corner we have just the thing to make you scream (for more!).  Join us in the subterranean vaults beneath our very own Society Vaults for a terrifyingly good evening of superb single cask single malts, a sensational three-course dinner and tales of the unexpected with Mercat Tours of Edinburgh. 

Find out more  http://tinyurl.com/yftf2dt

HIGHLAND PARK MAGNUS

HISTORY

Earl Magnus later became St. Magnus and the cathedral in Kirkwall is
dedicated to him. St Magnus is featured on the label and the bottle will be based on this old bottle from the distillery archive.

LIQUID

c.58% abv, natural strength liquid from a selection of casks from the 1990 ’s.
The style is similar to 12yo, but slightly darker with more of a sweet smoky taste and less rich dark fruit flavours.

BOTTLE

Glass has been inspired by archive bottles preserved at the Highland Park
distillery. Glass features flaws, bubbles and has an “orange peel” texture reflecting the glass making techniques of over 150 years ago.

PRICE £75 RRP – LOCH FYNE WHISKIES price to be confirmed. https://www.lfw.co.uk/

Mannochmore™ 18 Year Old 1990 ABV 54.9%

18 Years Old Natural Cask Strength Single Malt Scotch Whisky from Speyside.

Tasting Guide

Appearance: Rich amber, polished bronze. Very slight beading.

Nose: Slow to rise. At first, a forest floor in autumn: damp air, earthy and wet. Above this, sweeter notes, soon developing into a compote of fresh autumn fruits; ripe berries, with some red apple. Later, very distant smoke and hints of antiseptic. Later still, a surprising and sparky orange zest. Overall, quite light and well structured. Water makes things softer and more
elegant, bringing forth gentle orange fruit gums over hints of creamy caramel.

Body: Light, yet also lightly oily and tongue-coating.

Palate: Very hot, powerful and urgent at full strength. Immediate orange oil, then a developing complexity. Toasted cereal notes, tarte au chocolat scented with orange and a little ginger, the bite of a fruit compote. At once light and drying, yet deliciously oily with a particularly well balanced acidity. Very late and subtle cocoa with hints of cigar box cedar. Water cools things down; it’s all lighter, cooling and minty now, with some boiled fruit-sweets.

Finish: Long and persistent. Although hot and drying, remains smooth, silky, warming and delicate, with a sweetly fragrant rose-water aftertaste.

Isle of Arran Distillers Ltd, one of Scotland’s most dynamic whisky companies, is seeking an Export Sales Manager to join their team based in Stirling. The role is focused on rapid growth of sales of the Arran Single Malt in our key markets around the world, primarily the USA and Canada, and will involve extensive overseas travel. The succesful candidate will have a background in the Scotch whisky industry and a proven track record in export sales. Excellent presentation skills are required and fluency in at least one foreign language is preferred.
Closing Date:     15-Nov-2009

http://www.arranwhisky.com/

14th October 2009

Jim Murray’s World Whisky Awards 2010

Straight Rye Whiskey, the spirit of choice in pre-prohibition America and immortalized in Humphrey Bogart films, has been given top billing in the coveted Jim Murray’s Whisky Bible World Whisky Awards for 2010.

International whisky authority Jim Murray has named Sazerac Rye 18 year old as the finest whisky in the world after tasting almost 1000 new whiskies since April. It scooped the World Whisky of the Year title by gaining 97.5 points, only the second time such a score has been achieved.

Announced to coincide with the publication of the 2010 edition of ‘Jim Murray’s Whisky Bible’, which contains tasting notes on over 3,850 of the world’s whiskies, Sazerac’s success marks the return of a whiskey style that all but disappeared from the marketplace. Following the repeal of Prohibition, American drinkers had developed a taste for lighter spirits, resulting in a boom for bourbon and Canadian whiskies, while straight rye fell by the wayside.

Jim Murray comments, “A decade ago I wrote that it was likely that there would be a renaissance in rye whiskey.  I recognised that the combination of big, bold flavours and subtle, delicate fruity notes would be appreciated by connoisseurs, especially those who prefer smoky Islay single malts. Now American distillers can’t make enough of it. And in this particular bottling of Sazerac 18, we have a rye that is not just at the top of its game, but reaching previously unknown heights. In beating all other world whisky types, Sazerac 18, has set the bar for rye whiskey and it will be fascinating in forthcoming years to see what is bottled to try to at least match it.”

Distilled at Buffalo Trace distillery Kentucky, Sazerac 18 pipped into second place one of the smokiest whiskies ever produced, from the Ardbeg distillery on Islay.

Another Award winner likely to cause a surprise was an Indian Single Malt, which was awarded the title of World’s Third Best Whisky.  Distilled in Bangalore, Amrut Fusion scored an outstanding 97 points. “It makes no matter where in the world a whisky is made. If it is magnificent, then it stands a chance of being recognized in the Whisky Bible Awards. Amrut have been bottling astonishing whisky for a few years now. But this particular bottling just made my hairs stand on end. It is hard to find a whisky with better balance. India has unquestionably arrived as a whisky nation” added Murray.

Category winners:

Scotch Whisky of the Year – Ardbeg Supernova

Single Malt of the Year (Multiple cask) – Ardbeg Supernova

Single Malt of the Year (Single cask) – Glenfarclas 1962 (3rd release)

Best Scotch New Brand – Glenmorangie Sonnalta PX

Scotch Blend of the Year – Ballantine’s 17 Years Old

Scotch Grain of the Year – Duncan Taylor North British 1978

Single Malt Scotch

No Age Statement (Multiple cask) – Ardbeg Supernova*

No Age Statement (runner up) – Glenmorangie Sonnalta PX

10 Years and Under (Multiple cask) – Octomore 5 Years Old*

10 Years and Under (Single cask) – SMWS 77.17 (Glen Ord)

11-15 Years Old (Multiple cask) – Tomintoul 14 Years Old

11-15 Years Old (Single cask) – Isle of Arran Sherry 353*

16-21 Years Old (Multiple cask) – Glen Grant 1992*

16-21 Years Old (Single cask) – Glendronach 1992 Cask 401

22-27 Years Old (Multiple cask) – Brora 25 Years Old 7th Release*

22-27 Years Old (Single cask) – Cadenhead’s Benriach 23YO

28-34 Years Old (Multiple cask) – Highland Park 30 Years Old*

28-34 Years Old (Single cask) – Douglas Laing Glencadam 32YO

35-40 Years Old (Multiple cask) – Glenglassaugh 40 Years Old*

35-40 Years Old (Single cask) – Whisky Fair Glen Grant 36 YO

41 Years and Over (Multiple cask) – Glenfiddich 50 Years Old*

41 Years and Over (Single cask) – Glenfarclas 1962 Release III

Blended Scotch

No Age Statement (Standard) – Ballantine’s Finest*

No Age Statement (Premium) – The Last Drop*

5-12 Years – Johnnie Walker Black Label*

13-18 Years – Ballantine’s 17 Year Old*

18 & Over – Chivas Regal 25 Years Old*

Irish Whiskey of the Year – Redbreast Aged 12 Years*

American Whiskey

Bourbon of the Year – George T Stagg (144.8)*

Rye of the Year – Sazerac 18 Years Old (Fall 2008)*

Bourbon

No Age Statement (Multiple barrel) – Parker’s Golden Anniversary*

No Age Statement (Single barrel) – Blanton’s Single Barrel 316

9 Years & Under – Jim Beam Black Aged 8 Years*

10-12 Years – Wild Turkey Russell’s Reserve*

13-17 Years Old (multiple Barrels) – George T Stagg (144.8)*

13-17 Years Old (Single Barrel) – Buffalo Trace Experimental Course Grain

18 Years & Over – Evan Williams 23 Years Old*

Rye

10 Years & Younger – Jim Beam Rye*

11 Years & Older – Sazerac 18 Years Old (Fall 2008)*

Canadian Whisky of the Year – Wiser’s Red Letter*

Japanese Whisky of the Year – SMWS 116.4 (Yoichi)*

European Whisky

European Whisky of the Year – Santis Malt Highlander Dreifaltaigkeit*

European Single Cask Whisky of the Year – Penderyn Port Wood Single Cask*

World Whiskies

Indian Whisky of the Year – Amrut Fusion*

(* denotes category winner)

To mark the sheer quality and standard of whisky making around the world Jim Murray has created a new Liquid Gold Award for all whiskies scoring 94 points and above.  Representing 10% of all the whiskies featured in the ‘2010 Whisky Bible’ they are, says Murray “the elite; the very finest you can find on whisky shelves around the world. Rare and precious they are liquid gold”.

A full account of the 2010 World Whisky Awards can be found in Jim Murray’s Whisky Bible 2010 published today (5th October 2009).  And with nearly 4000 tasting notes, including 946 of the very latest releases, the ‘Whisky Bible’ remains the definitive and most up to date guide available.

Published by Dram Good Books priced at £10.99, the ‘2010 Whisky Bible’ is available through good book shops.  Signed copies by the author can be obtained from www from www.whiskybible.com.

~Ends~

For more information please contact:

Mark Hunt
Director of Communications
Dram Good Books Ltd
Email: mark@whiskybible.com
Tel:  07768 145583