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 nose and tasted before going into the Black Bull vatting.

The Black Bull blend was originally trademarked in the 1930s and was consumed by connoisseurs for over 70 years predominantly in the United States and Great Britain, however it is now exported to many more countries throughout the world.

50% malt, 50% grain, 50% abv
Black Bull contains 50% malt whisky and 50% grain whisky a
nd is non-chill filtered.
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.
Brought to you by the award winning independent bottler
Duncan Taylor & Co, Huntly Scotland
www.blackbullwhisky.com

In episode #88 – Ralfy reviews another blend, this time Chivas Regal 12yo.

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

America is in the forefront of a global micro-distilling boom, with more than 200 licensed artisanal distilleries. 42 of them are producing whisky, and many have received guidance from Bill Owens of the American Distilling Institute. Bill shares some of the benefits and potential pitfalls of starting a distillery in this episode. In the news, new Scotch whisky regulations will take effect later this month, Diageo changes course in the Canadian market, Glen Grant prepares for a U.S. debut, and if you missed out on tickets for Malt Advocate’s WhiskyFest New York, there’s a preview of this week’s Philadelphia Whiskey Festival.

Listen to episode #225 at http://www.whiskycast.com/

November 19th World whiskies No.2

Plenty to choose from at the moment but probably-

Peated Bakery Hill 60% from Australia

Ginko blended malt 46% from Japan

DYC Spanish blend 8yo 40%

Malted oat 42% from Austria

Stranahans single malt  batch 34 47% from Colorado

St. George’s single malt 1st fill Bourbon cask 25.10.07 – 27.8.9 46%

+ a mystery dram

 
All whisky tastings take place on Thursday nights from 7:30pm until approximately 10pm at the Tollbooth Tavern, 167 Canongate, Royal Mile, Edinburgh, Scotchland.  Tickets : £17*/20 or when a tasting’s theme requires buying more expensive bottles the increase will be reflected proportionally in the ticket price.

At least 5 drams, cask strength being the preferred option when a choice is available and affordable.

Refunds only possible if tasting not sold out or if ticket can be resold.

The tastings aim to inform and entertain.  The relaxed approach is still structured and props are used so the tastes and smells of the various influences on production can be experienced first hand, for example there will be the opportunity to smell and/or taste both malted and un-malted barley, yeast and new make spirit.

The tasting usually ends with a raffle where every entrant wins a miniature’s worth of whisky left over from previous tastings, entry to the raffle is an additional £2 and any further donations being collected for World Vision’s ‘Sponsor a Child’ scheme (we’ve collected more than £1500 to date).

All tastings include oatcakes, shortbread and chocolates. The Tollbooth offers meals up to the time of tasting. ENTRY BY PREPAID TICKET ONLY – prices from £17* *first timers & members discount, 13 month membership = £10 2nd year’s membership £5 then all subsequent years free.

Want to taste the whiskies but can’t attend?  We can bottle them for you to take away.  Empty minis always appreciated.

Check http://www.jollytopertastings.co.uk for further details on these tastings as well as Bladnoch forum- events- Canongate tastings

November 2009

Dear Customer,

Tasting notes for our two (2) new PROVENANCE bottlings are as follows:

PRV0583 ROYAL LOCHANGAR 10 YEAR OLD
The nose is fresh and fruity with peaches in syrup, even marinated apricots, and carries a vanilla sweetness. The palate opens sweet with more vanilla and develops to a citric, spicy oak character. The finish is long, still attractively fruity, spiced, and sweet (pineapple juice). (J)

PRV0584 ALLT-A-BHAINNE 11 YEAR OLD SHERRY FINISH
The nose opens with raspberries in syrup then a malty sweetness appears with a barley sugar quality. Sweetness and spices balance each other on the palate reminiscent of an authentic Turkish delight. The finish is long and
warming with Scottish tablet and a burnt caramel tang. (J)

All the best,
Fred Laing
Managing Director

Visit Douglas Laing at http://www.douglaslaing.com/

Whisky Intelligence has reproduced (with permission) The Gauntleys Whisky Newsletter for August 2007; a look back in time. The author, Chris Goodrum, has some excellent insights into the whiskies being commented on which makes for excellent reading on a Sunday.  Enjoy!

Dear Whisky Customers

So what’s in store for you this month? Quiet a few of you seem to quiet like my musings or well are at least entertained by them, so I’ll not disappoint you this month. Tasting wise it’s been a bit of a peaty month with new bottlings of Benromach’s Peat smoke, Bowmore and Duncan Taylors wonderful Auld Reekie. There’s some new bottlings from Dewar Rattray and James McArthur plus Gordon Wright has once more dipped into his pension fund and releases his second cask of Port Charlotte along with two other new bottlings.
So first off, pour yourself a wee dram, sit back and let me entertain you!

SOAP BOX TIME AGAIN!

I have been musing about innovation in the whisky industry and apart from the perfusion of single cask offerings and the finishing in weird and wonderful wine casks, there is precious little that can be really called innovation. With the possible exception of John Glaser at Compass Box who seems intent on pushing boundaries and the wrath of the SWA, everyone else seems to be content with what they are doing.

As we know the wood of choice for the industry is North American Oak or Quercus alba (White Oak), yet it is not the only oak grown in Northern America, there is also Northern Red Oak (Champion or Red Oak) Quercus rubra which I believe is not considered useful for making casks as it has a very open grain. Meanwhile in Europe the main oak for the wine industry is Sessile oak Quercus petraea which John Glaser was experimenting with the release of Spice Box and to a lesser extent with the Oak Cross, but there is its close relative Pedunculate oak Quercus robur and the Holm oak (Holy or Evergreen oak) Quercus ilex which is commonly found in the Mediterranean.

Wood can be divided into two large classes ? Ring-Porous and Diffuse-Porous. Oak is ring-porous, which basically means that the larger pores are localized in the part of the growth ring formed in spring, thus forming a region of more or less open and porous tissue, which allows the spirit to take up the character of the wood, but obviously this is only a relatively small part of the tree with the rest of the ring, produced in the summer months is made up of smaller vessels and a much greater proportion of wood fibers. In diffuse-porous woods, the pores are scattered through out the growth ring instead of being collected in a band or row.

So my question is why not experiment with other types of ring-porous woods such as ash, chestnut, elm, hickory and mulberry as well as the different varieties of oak. I think it would be an interesting experiment to try and although they would not be able to be marketed as whisky, I ask myself whether that would be a problem. I think that many whisky consumers would be intrigued by a spirit that had been aged in a different type of wood, and it would be interesting to see what sort of flavour characteristics these different types of wood would add. If those flavours are too say odd, then they could always be vatted with some oak aged sprit, which again would result in a different product. Also why not experiment with some diffuse-porous woods, such as birch, maple, walnut or cherry. Again I think it would be an interesting experiment to see how these woods react with a good spirit.

Yes I know that there is a financial implication to all this experimentation, but you could say the same thing with regard to the first experiments at finishing in different wine casks, but the early pioneers of this, like Glenmorangie had the necessary wherewithal to give it a go and trust that when the spirit was mature enough to be bottled there would be a market for this product. I for one believe that there is a market for this type of innovation, as I believe that whisky drinkers have become a lot more discerning. It begs to ask the question whether a distillery has the necessary will to give it ago no matter what the SWA may say, and lets face it there are a few in the industry that would have no problem about taking on the SWA.

Ok so not only do I propose one type of innovation, let?s look at the raw materials whisky is made from? Barley. Why should it just be limited to Barley I ask? Take for example America. Here we find not only Bourbon, which by law has to be made from a mash of a minimum of 51% Corn and the rest being made up of Rye and malted Barley, but there is Wheat Bourbon, which again must be 51% Corn with Wheat replacing the Rye, and not forgetting Rye whisky which must be made with a minimum of 51% Rye.

So again my question is why aren’t Scottish whisky producers experimenting with the mix of their mash? I know that many use a combination of different varieties of Barley, but why not go one step further and follow the American approach. Who knows what new and potentially wonderful flavours might be unearthed. Now I know that the SWA would claim that it is not traditional and therefore not whisky, but why not have a completely new category of Scottish Rye Whisky or Scottish Wheat Whisky.

So who knows will we see in a few years the first Wheated Scotch whisky aged in Cherry Wood, or the first Scottish Rye whisky aged in say the worlds densest wood, Black Iron Wood? I can see it now Black Iron Bruichladdich ? Has a kind of ring to it don?t you think?

Ok enough talking and time for some drinking!

A GENERAL ROUND UP

Benromach Peat Smoke 46% £27.95

A light nose of grassy, citrus lemon fruits, herbs, late peat smoke, creosote, earthy dunnage floors, orange and a touch of oily/ creamy vanilla. Quiet complex for all its youth with a lovely soft balance. Again light on the palate, maybe a touch watery initially, but the delicate oily citrus fruit evolves along with herbs, grass and light spice. There is less peat than the nose suggests, it is more in the background. Finishes dry and crisp with a touch of gentle late spice and lingering peat notes. A nice delicate Speysider with a touch of peat!

Duncan Taylor Auld Reekie 10 year old (2007 Bottling) 46% £TBC

Yum, rich, oily orange fruit and intense bog myrtle-peat. Very deep and very good with that classic stinky Islay cow pat aromas! Oily on the palate with oodles of earthy orange fruit along with waves of earthy-peat and wood tannins. It?s intensely peaty and definitely takes no prisoners as the peat, peat and more peat verily bludgeons the palate. It definitely does what it says on the tin! Great length with hints of coal and garden fruit on the finish. A little drop of water actual makes it a bit less one-dimensional and brings out crisp garden fruits, peas manure, vanilla and herbs. On the palate it knocks back the sheer intensity but be in no doubt ? the peat is still there, but it seems like it is in its purest form and literally crumbles on the tongue! Damn this is good!

Alchemist Bruichladdich 12 year old 46% £TBC

A clean, textbook young Laddie nose. Distinctly old school with crisp apples, coastal apricot fruit and barley. Nicely aromatic with a touch of cereal and practically no wood influence. It?s all distillery character here! Light oiled palate, soft and fruity showing more maturity than the nose suggests. Again classic coastal apricot, apple and barley with a very salty middle. Lovely length with a touch of soft spice. It reminds me of the old distillery 10 year old.

Alchemist Auchtentoshan 16 year old 46% £TBC

A very oily nose, which seems to me about half it?s age. Light, honied orange fruit, cereal and malt. Like the Laddie there is no real cask influence here, it?s all pure distillery character. There is a slightly floral top note along with some perfume and sawdust. On the palate it is quiet oily and again seems a lot younger than 16 years old, with a distinct cerealy character. It reminds me a bit of Tequilla. It has a pleasant length with a touch of coal smoke and quiet a dry finish.

As an aside Gordon has decided to bottle the last of his Port Charlotte pension fund, so if you missed out first time around I have six bottles of it available. At the time of writing the price has yet to be confirmed. Although I have not had the opportunity to taste this bottling which I imagine will be 6 years old. I am assured that it is very much like the first bottling, of which the tasting notes are below.

Port Charlotte 5 year old 46%

Clean, smoky aromas. Very fruity with loads of iodine and Laphroaig-esque peat. Lovely sweet fruit and a touch of cereal. Very much the equal of the Ardbeg still young ? possibly better. Lovely sweet entry, with soft apricot and honeysuckle, a touch of ? off the still, cereal with surprisingly gentle Laphroaig-esque peat building to a tangy finish. This is incredibly sweet, not cloying sweet, just fruit sweet with a late salt and coal dust note drifting in. Unlike the distillery bottling this is 100% Bourbon cask and is far closer to the almost new make sample I tried awhile ago.

Dewar Rattray Glencadam 1990 (16 year old) 59.7% £43.95

Bourbon

Quiet oily aromas with a whiff of diesel and smoke. Extremely fresh with tangerine and orange citrus fruit, candy, earth and a floral top note. On the palate it is soft and oily opening with a touch of smoke followed by oily vanilla, orange and a touch of salt. Finishes dry with alcohol dominating. A drop of water softens the nose and brings out a leafy/ bark note and emphasizes the creaminess and floral character. Again it is more creamy on the palate. Very smooth with a lovely background of smoke and a touch of peat. Delightfully soft and fruity with a lovely length and a dry finish.

James MacArthur Clynelish 10 year old 58.9% £TBC

Finding an interesting bottling of Clynelish has become something like a search for the Holy Grail. Many of them vary between innocuous blending fodder and down right unpleasant. Yet every now and again one comes upon an excellent bottling. I think the best I can remember tasting was a 1983 (20 year old) Mission Series 3 bottling which was sublime, of which I still have some lurking in the whisky cupboard at home! So whenever I see a private bottling of Clynelish I jump at the chance to get a sample and wait with anticipation as I pour it into the tasting glass wondering whether it will be a hit or a miss!

So first impressions of this one were????..

Initially a touch spirity, but that passed quickly to reveal a nose of youthful, rich, delicately sherried orange fruit, flowers, earthy dunnage floors, coffee and spice with a slight perfumed note and a touch of cream. On the palate it is very intense with the alcohol dominating the palate along with sherry fruit, earth, soft wood tannins and coffee. A drop of water softens the nose and removes the spirity edge. It allows the aromas to become more succulent with a lovely softness and brings out some honey and vanilla notes. Whilst on the palate it has become like the nose, soft, juicy and succulent with a lovely sweetness along with a coffee/ chocolate note. It magnifies the length and a smidge of peat and distant smoke can now be detected.

In conclusion this is a very nice expression. I would have liked to see it with a few more years on the proverbial clock, but I wonder if the sherry would overwhelm the distillery character. Definitely worth it!

NOT A GOOD MONTH FOR BOWMORE

It is an interesting fact but finding an interesting private bottling of this wonderful Islay distillery is surprisingly difficult. Some I have tasted have been down right awful (as I’ve said many times in the past!). So whilst these following three bottlings were not bad in terms of quality, the just left me rather cold, and wondering if Bowmore really needs some sherry, especially with some age on the clock, as the only really good bottling of young, Bourbon. And with the two bottlings from Dewar Rattray retailing at just over £50.00 I thought that they didn’t offer good value for money. This was quiet surprising because previous bottling from them had been rather good. I think this aptly demonstrated how different two casks of the same spirit can turn out.

Murray McDavid Bowmore 1995 (11 year old) 46% NOT STOCKING

Bourbon/ Viognier

A delicately smoked nose with a touch of peat, winey white fruit, tropical fruit and a touch of heather. Very youthful, only just out of it’s nappy (figuratively speaking) with a late Bourbon note. The palate begins with a delicate coastal entry and you are waiting for the peat and smoke to evolve on the palate, but it doesn’t. It’s all a bit flat and simple. I know every Islay malt should not have to boom with peat and smoke (see Bruichladdich and Bunnahbhain for example) but this bottling just lacks character. I even tried adding some water to see if that would help and it brought out a pleasant bog myrtle note on the nose and made the palate a whole lot juicier. So in essence it is not a bad malt, I just don’t think it adds anything to our range.

Dewar Rattray Bowmore 1989 (17 year old) 54.1% NOT STOCKING

Bourbon

Initially quiet saline on the nose with delicate yet intense medicinal peat followed by rich orange fruit, menthol and vanilla. A touch astringent but I put that down to its coastal character, so not a bad start! The palate opens with mellow peat, coastal fruit, mint/ menthol and salt. A bit simple and of moderate length, but pleasant all the same. Adding a drop of water showed up its short comings and lack of oomph (for want of a better word).

Dewar Rattray Bowmore 1989 (17 year old) 51.9% NOT STOCKING

A lot more toffee and orange fruit and slightly oilier on the nose than the previous bottling. There is a distinct lacking in its intensity and the peat is so gentle it is almost undetectable. The palate reflects the nose in that there is more toffee and coffee notes, not much peat, but suddenly it throws in a late Talisker-esque burst of pepper. Adding a drop of water is where it all went horribly wrong it completely muted the nose and brought out an oily cardboard and wool fat flavour. No body, no soul and frankly a bit dull. Oh dear!

Well I hope you enjoyed this months newsletter. If you have any comments or would like to place an order, you can contact me in the usual way.

Sincerely
Chris Goodrum

http://www.gauntley-wine.co.uk/

FOR RELEASE: November 6th 2009

FIRST FLOW OF ORCADIAN VINTAGES FROM

THE CREATORS OF THE BEST SPIRIT IN THE WORLD

 HIGHLAND PARK RELEASES 1964 AND 1968 PREMIUM EDITIONS

Highland Park is launching the eagerly anticipated 1964 and 1968 expressions from the distillery’s new Orcadian Vintage Series in response to the growing international demand for high quality aged single malt whisky. 

The success of Highland Park’s recently released 40 year old, the 30 year old before it and the distillery’s impressive climb in exports over the last four years has enabled the award winning distillery to address the growing demand for exclusive bottlings for the premium connoisseur customer. 

Over the next five years Highland Park will release up to ten exclusive Vintage limited editions.  Max McFarlane, Highland Park’s acclaimed Whisky Maker will hand-select casks from specific years, based on their maturity and exceptional character; these will then be married together in order to ensure consistency and Highland Park’s inimitable balance. 

Jason Craig, Global Controller of Highland Park said: “We have worked tirelessly to take the Vintages from the initial concept to reality and we are exceptionally pleased with the end result. Followers of Highland Park respect and knowingly trust our instinctive nose and tastings and the Vintages certainly meet our high standards.

“We have used the best craftsmanship and time old traditions to create the ’64 and the ’68 and feel very excited at being able to offer discerning whisky lovers from all over the world a very exclusive Highland Park tasting experience. Buyers will recognise our all-pervading obsession with quality and attention to detail; distinct aromas balanced with a full-bodied floral sweetness that comes from a long-term maturation that is distinct to Highland Park.”

The 1964 Vintage is the oldest within the Vintages Series and due to the rarity of the liquid, only 290 bottles of this finest limited edition premium single malt will be made available.  The liquid has been created from only two hogshead oak casks specifically chosen by Max McFarlane and when combined will create the 290 bottles at 42.2% abv (alcohol by volume) with a retail price of £3750.

According to Max McFarlane; “The refill hogshead casks have allowed the delicate fragrance of the original spirit to shine through without being overpowered by the oak notes.  This distinct and aromatic fragrance comes from hand-turned malt which has been dried over Orkney’s aromatic heather based peat.  In addition, the peaceful drawn out maturation the whisky has enjoyed in Orkney’s cool climate has resulted in a remarkable, world-class taste – at full strength the 1964 Vintage  is redolent of toasted oak, dried strawberries and shellac with a generous coating of beeswax.  The finish – a rich, long, lingering spiciness completes the sensational tasting experience of this venerable single malt.  Simply put, it’s pleasure in a glass.”

The second release, the 1968, is an equally impressive malt and 1550 bottles will enter the market; both at home and abroad. Eight carefully chosen refill casks make up the exceptional character of the ’68.  With its naturally golden hue colour, full bodied flavour with hints of opaque honey and lemongrass, this Highland Park Orcadian Vintage is an exceptionally fine whisky that builds on the world-class reputation of the internationally acclaimed distillery.

To compliment the exquisite design of these fine liquids a distinct presentation portfolio has been expertly considered.   Drawing on the current style of the Highland Park 40 year old, the Vintage’s debut is revealed in a unique decanter-esque bell-bottomed jet back glass bottle that features flashes of silver foil, embossed Pictish knot work design on necker and banding and the distinct pewter ‘H’ Amulette adorned to the front of the bottle. 

 The bespoke black glass, the manufacturer of which is an all but defunct art form, reflects the careful artisan precision that has been considered.  The silver cap with Pictish designs completes the look of this exclusive limited edition. Stoelze Flaconnage, acclaimed glass specialist has produced this majestic looking bottle that consumers can keep long after the liquid has been savoured.

The 1964 and 1968 Vintages are presented in a naturally coloured oak wooden box finished to high specification cabinet quality.  The craftsmen have enhanced the boxes with ornate marquetry; the pewter Amulette embedded into the front of the box which also features inlay design work.  Inside collectors will discover a detailed booklet featuring explanatory notes about the Vintages range; from thought to taste.

Detail: Orcadian Vintage Series 1964

 A 45 year old single malt

A strength of c.42.2% abv

Price: £3750

Colour:                        A delightfully rich, russet hue with exemplary clarity and brightness

 Nose:               At full strength the 1964 Vintage is redolent of toasted oak, dried strawberries and shellac with a generous coating of beeswax.  When reduced, toasted toffee and smouldering bonfire embers come to the fore, followed by beguiling notes of gingerbread, sandalwood and cinnamon bark.

Palate:             Unreduced, this expression has the delicious sweetness associated with Highland Park but combined with a fascinating spiciness, crushed black pepper, crème brulee and toasted vanilla pod add to the complexity.  The addition of water reintroduces the toasted oak initially encountered on the nose accompanied by distinctive hints of Applewood smoked cheddar, vanilla sponge and paprika.

Finish:             Rich, long, lingering spiciness completes the sensational tasting experience of this venerable single malt.

Detail: Orcadian Vintage Series 1968

A 40 year old single malt

A strength of c.45.6% abv

Price: £2250

Colour:            A delightfully rich, naturally golden hue with remarkable clarity and brightness.

Bouquet:          At full strength the 1968 Vintage is reminiscent of thick, opaque honey but with attractive notes of lemongrass, sandalwood and a variety of aromatic spices.  When reduced, citrus fruits and pencil shavings become immediately apparent, followed by sweet aromas of rose and crème caramel.

Palate:             At natural strength, this expression of Highland Park has a delicious complexity, the citrus evident on the nose develops into dried orange peel whereas the pencil shavings transform into toasted oak.  The aromatic spices are revealed as ginger and cloves as well as some camphor.  The judicious addition of water creates a delicious balance between vanilla sweetness and delicate spiciness

Finish:             A lasting impression of rich spiciness is the legacy of a single malt that is extremely long and surprisingly sweet.

Both Vintages will be available in the UK from specialist independent whisky retailers from November 2009.

Ends

Issued by The BIG Partnership on behalf of Highland Park

For further information or photography, please contact:

Please enjoy our brand responsibly.
www.highlandpark.co.uk

www.drinkaware.co.uk

Notes to Editor:

Highland Park

Five keystones contribute to making the Best Spirit in the World:

·         Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky.

·         Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky.

·         Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky.

·         Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky.

·         Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.

Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world.  For over 210 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection.   Its range of 12, 15, 16, 18, 21, 25, 30 and 40 year old single malts is consistently acclaimed by connoisseurs and experts.  Highland Park has won a string of prestigious awards across its portfolio, most recently including ‘best new whisky release of the year 2009’ for its 40-year-old single malt and ‘best whisky in the world 2009’ for its 21-year-old expression in the World Whisky Awards, as well as four double gold awards in the San Francisco World Spirits Competition 2009.

 QUESTIONS AND ANSWERS:

FIRST FLOW OF THE VINTAGES FROM HIGHLAND PARK

Q.        What is being launched?

A:         The eagerly anticipated 1964 and 1968 expressions from the internationally acclaimed Kirkwall distillery on the beautiful isle of Orkney, Scotland.

Q:        Where is it being launched?

A:         The Vintages will be launched at The Whisky Show, London on November 6th 2009 to an audience of whisky lovers.

Q:        What is its price of the first two releases?

A:         The Orcadian Vintage Series 1964 will retail at £3750

            The Orcadian Vintage Series 1968 will retail at £2250

Q:        How many casks were used to produce the whisky?

A:         The Orcadian Vintage Series 1964 is a combination of only two hogshead casks; both were refill whisky casks when they were filled again in1964.

The Orcadian Vintage Series 1968 is a combination of eight casks from 1968; all casks were whisky refill casks, seven hogshead and one butt.

            Hogshead=250 litre capacity

            Butt=500 litre capacity

 Q:        How many will be available?

A          290 bottles of The Orcadian Vintage Series 1964

            1550 bottles of The Orcadian Vintage Series 1968

 Q:        What makes the presentation so special?

A:         Design agency Mountain Creative undertook the creation of the Orcadian Vintage Series’ presentation.  Creative director Andy Bowman has studied Viking art in the museums of Norway, Sweden and Denmark and previously designed the Highland Park amulette.  The Orcadian Vintage Series celebrates Viking art and the spirit of the Norse craftsmen who created astonishingly elaborate and beautiful pieces using only the most rudimentary tools and materials.

 Q:        Distinguished presentation design elements?

 A:         The Orcadian Vintage Series 1964:

Oak was the wood chosen for the outer box, a visual and tactile reference to the ribs of the legendary Viking longships as well as to malt whisky maturation. Debossed into the front of the Oak box is a Highland Park amulette in silver, handcrafted in Orkney by acclaimed jeweller Aurora.

 The interior hinged door features an intricate illustration of Viking art and craftsmanship. The original representation of the mythical Great Beast appeared on the metal war vane of a longship. For the 1964 Vintage marquetry, a technique in which the contrast between individual inlays of wood provides the only colour was used.

The vane, from Söderala in Sweden, would have swung from the prow of an eleventh-century Viking ship and depicts, among a dense undergrowth of tendrils, a large dragon-like beast. Around its leg a smaller animal has firmly clamped its jaws.

 This is exemplary of the Ringerike style, named after the carved stone slabs of an affluent district of Norway to the north of Oslo, which emerged during the first half of the eleventh century. A narrow section of the same unusual, finely-detailed inlaid design – hinting at the representation within the interior – appears on the back of the box.

The Orcadian Vintage Series 1968

Oak was the wood chosen for the outer box, a visual and tactile reference to the ribs of the legendary Viking longships as well as to malt whisky maturation. Debossed into the front of the Oak box is a Highland Park amulette in silver, handcrafted in Orkney by acclaimed jeweller Aurora.

The interior hinged door features an intricate illustration of Viking art and craftsmanship. The original representation of the mythical Sea Dragon is a wood carving at the church of Urnes in western Norway. For the 1968 Vintage marquetry, a technique in which the contrast between individual inlays of wood provides the only colour was used.

The illustration is a combat motif; a dragon-like creature is shown seizing a lesser beast by the neck. They are surrounded by thin ribbons which snake their way through the looping design. The Urnes style was developed shortly before the middle of the eleventh century and is characterized by gracefully curving lines of different widths, sometimes swelling or tapering.

A narrow section of the same unusual, finely-detailed inlaid design – hinting at the representation within the interior – appears on the back of the box.

Q:        Where was the bottle made?

A:         Stölzle Flaconnage, acclaimed glass specialist, was tasked with emphasising the artisanal nature of the Orcadian Vintage Series.

Q:        Where will the Orcadian Vintages Series be sold?

A:         The Orcadian Vintages Series will be sold in specialist whisky retailers globally and online at www.highlandpark.co.uk.       

– Ends –

Pamela Wils

Account Executive

The Big Partnership

Suite 4/3, Great Michael House, 14 Links Place, Edinburgh, EH6 7EZ

Tel: 0131 555 5522
Mob: 07825 567 808
Fax: 0131 554 3742
www.bigpartnership.co.uk

Launch of New Whisky Pairing Website: www.SipSmokeSavor.com

There is nothing better than a fine cigar or quality artisan chocolates to enhance your scotch tasting experience.  So say the creators of a new website which just launched on October 20th, 2009 at the Whisky Live event in Los Angeles, California. 

The aptly named www.SipSmokeSavor.com is all about pairings. Over Sixty single malts are matched with bonbons and cigars, then categorized by predominate flavor palate to explain these recommendations and encourage you to experiment on your own. Each month a “Featured Pairing” will showcase a new three way match to tempt you. Additional resources include a section on scotch to food pairing, a tasting events calendar and listings of notable scotch and cigar bars worldwide.  Upcoming tasting events are scheduled for Houston, Texas and San Francisco, California.

Please visit their website: www.SipSmokeSavor.com or contact Marcia@SipSmokeSavor.com for more information.

Kindred Spirits
November 2009
 
The Glenrothes: John Ramsay’s Legacy
Dear Lawrence

In July, we announced that, after forty-three years making Scotch Whisky, John Ramsay, who has been involved with the crafting of The Glenrothes Single Malt since the mid 1990s, and whose signature has adorned so many Glenrothes labels over the years, was set to retire.

   
To mark this, we asked John if he would produce his ‘final’ variant of The Glenrothes: one that he would be happy to sign off on as a farewell. His ‘Legacy’ if you like.

Happily he agreed and now 3 months later we are able to offer to you this exceptional release – The Glenrothes: John Ramsay, available to purchase from the website shop.

In John’s own words he describes how he created this, his last product.

“I called for samples from forty-nine different hand-picked casks and then from this total narrowed the selection to fourteen Hogsheads and six Butts. This volume was still way in excess of what we required but I felt it necessary to go with this wide variety in order to get the correct balance and complexity of flavours.

The casks were all made from American Oak (Quercus Alba): all second-fill sherry casks. They were a mix from the following vintage years: 1973, 1978, 1979, 1982, 1985, 1986 and 1987.

The natural colour was dark and golden and the initial married strength 52.6% alcohol by volume. My intention was to take the alcohol strength down prior to bottling as I wanted to deliver a whisky that can be consumed with no additional water to the glass and no alcohol burn. To achieve this I selected some recently emptied American oak sherry casks and vatted the married whisky back into them. Unusually I did this without the addition of water.

The next stage was then to select only two of these ‘racked’ casks: those showing the greatest enhancement and slowly add water over several weeks until the strength reduction and colour clarity measures we were looking for had been met.

The result has been to deliver a whisky, without chill filtering, at a strength of 46.7% abv that still leaves the whisky bright and vibrant to the eye.

Now bottled there are just 1400 bottles of this product each numbered and sold with a booklet that I have signed myself. To honour this product, we have produced a special bottle: still in keeping with the Sample Room bottle shape that has been used since 1994, but with the addition of my signature, etched in the glass. The oak frame has a Glenrothes shaped window.”

John’s tasting notes read:

Appearance: Medium golden, clear and bright
Bouquet: Rich, spicy, blood orange and vanilla
Palate: Rich, full flavour, balanced oak and fruit, mango
Finish: Long, mature and tactile, unmistakably American oak

Enjoy,

FOR Immediate Release                                                            

CONTACT:

Svend Jansen, Brown-Forman

502-774-7825

svend_jansen@b-f.com
Woodford Reserve ® and Esquire to Showcase Nation’s Ultimate Manhattans

Finalist’s creations to be showcased at November 9 event at Esquire Soho

Louisville, Ky. (November 5, 2009) – With the recent resurgence of pre-Prohibition bourbon cocktails, the classic Manhattan is making a comeback across the country. Woodford Reserve bourbon and Esquire magazine have searched the country for the nation’s ultimate well-crafted Manhattans and will feature eight “Masters of the Manhattan” on November 9 during The Manhattan Experience Finals in New York City.
 

Each bartender showcased their own spin on the historic cocktail at events across the country and will present their own well-crafted Manhattan cocktails at the Woodford Reserve/Esquire Magazine Manhattan Experience. The event takes place in New York City on Monday, November 9 at 7:30 p.m. at Esquire Soho, the magazine’s Ultimate Bachelor Pad. There, the bartenders’ creations will be reviewed by a panel of experts, including Woodford Reserve Master Distiller Chris Morris, Executive Chef Christopher Lee and Mixologist Julie Reiner.
 

“We have had some wonderful and creative recipes submitted during our search over the past few months, highlighting the complexity and versatility of Woodford Reserve,” said Laura Petry, Woodford Reserve brand manager. “Along with our partners at Esquire, we look forward to showcasing the cocktail craftsmanship of some of the finest mixologists in the country.”

All eight of the recipes will be featured in a Woodford Reserve advertisement in the January edition of Esquire.

To celebrate the spirit of crafting the ultimate cocktail, Esquire magazine’s resident mixologist David Wondrich has developed the Esquire Manhattan featuring Woodford Reserve. The cocktail recipe is as follows:

Esquire Manhattan featuring Woodford Reserve

2 oz. Woodford Reserve bourbon

1 oz. Cinzano red vermouth

2 dashes Angostura bitters

1 dash Pernod 68 absinthe

Stir well with plenty of cracked ice. Strain into chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

 A limited number of invitations to The Manhattan Experience are available online at www.themanhattanexperience.com. An invitation is necessary and must be presented at the door for admission. All attendees must be at least 21 years of age.

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About Woodford Reserve

Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia, Fetzer, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, and Bonterra. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, visit www.woodfordreserve.com.

About Esquire

Esquire (www.esquire.com), published by Hearst Magazines, was the winner of the 2009 National Magazine Awards for “Feature Writing,” “Personal Service” and “Leisure Interests.” It is the most-honored monthly magazine in America with a total of 13 awards. Readers can also interact with the brand on the digital front, with Esquire mobile (m.esquire.com). In addition to its U.S. flagship, Esquire publishes 16 editions around the world. 

 

Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2009.

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