A message from Hervé Coornaert at Whisky Du Monde

WHISKY DU MONDE : find a lot of information on our group about  distilleries, whisky, tasting, tasting guide, Whisky-Fair in Europe…

HAKUSHU 10YO 40.5%.

Single malt coming from the province of Honshu Tasting result:

Nose: the first notes are floral and leads us towards an orchard of apples green, grass fresh and mints.
Palate: very odorous, it confirms the nose. The flowers of the fields reveal an at the same time soft and dry palate.
Finale: rather short, marrowy and slightly smoked. It is prolonged a few moments with a soft return of heather.

Comment: A good whisky which could matur a few years more to have appeared fully.

Email: whiskydumonde@gmail.com Office:Paris, France, 75000

Whisky Intelligence has no idea why this was submitted but we are really quite curious to see what happens next…

Loch Fyne Whiskies Stocks Bruichladdich PC An Turas Mor OB 46%Abv.

Tasting note soon…

A multi-vintage version of this Port Charlotte An Turas Mor from Bruichladdich

Bruichladdich Port Charlotte PC Multi Vintage
Barcode: 618105002029

Price excluding VAT: £29.36
£34.50 Including VAT at 17.5%

Visit Loch Fyne Whiskies at www.lfw.co.uk

All Things Whisky

All Things Whisky went live on August 13th of this year.  After much reservation and deliberation on the part of humble folk behind the scenes, the decision was made that, yes…we did have something to offer. 

Essentially an offshoot of a small Calgary whisky and book club called Liquorature (www.liquorature.com), All Things Whisky was sort of born out of necessity.  The members of Liquorature oversee a blog, which had initially been created as an outlet for club members to voice reviews, opinions and general inanities.  This blog suddenly found itself with a decent amount of web traffic and some industry folk taking note of the reviews therein.  The whisky side of things began to take precedent on the website, so a decision had to be reached.  Instead of reining it in…we decided to let it run. 
 
An initial reluctance to embrace a website/blog focused entirely on whisky, and actually aiming for readers, was overcome after a careful consideration of intent.

The first question we asked ourselves, of course, was whether or not we could do something that would stand out and be worth reading.  There are plenty of sites out there, run by folks with much more experience and more adeptness with pen and palate.  To answer this, we had to determine our goals.
 
First and foremost…we wanted to create a great jumping off point for people looking to the world of whisky for an enhancement to their lives.  There are now, and will always be, people out there just like you and I who are new to the intimidating world of malts.  We want to open that door for them through simple tutorials, advice columns, tips and reviews.  This will all be augmented with whisky news as it is sourced, feature articles and interviews with the folks in the industry who make it all happen for us.  Occasionally, we’ll simply post to chat about whisky.

The primary focus is, and will continue to be, whisky reviews.  We want ATW to become a place you visit to find a wide array of independent and unbiased reviews.  In this context, of course, ‘unbiased’ refers to a lack of sponsored involvement.  Our personal biases are bound to show in the reviews themselves.
 
We hope to build a library of reviews originating from a single source.  The logic behind this is consistency, of course.  Over time readers will pick up on the ATW bias and palate, and determine just how that stacks up against their own palate.  Even if they don’t agree, we hope they see why we reached the conclusions we did.

These reviews will be a continual focus, and new additions are being added regularly.

 
Second…we wanted to allow a Canadian voice to have a more resonating echo in the whisky spheres.  This will be something that in theory should transcend borders with our friends south of the 49th (the US) as well.  Our currencies are not all that far apart and product availability should be much more analogous.  What we see in the European forums, news and blogs is often a tease here, as many of these malts never make it to North American shores, or when they do, are extremely cost prohibitive. 
 
Third and finally…ATW will continue to be a source of shared knowledge and information.  We will be collecting news where and when we can get it and sharing it with our readers.  We link to the sites we enjoy reading so our readers can find the best of the best out there.  Let’s face it…we’re all in this together.  All of our individual experiences make for a pretty amazing whole when we share information. 

As long as we continue having fun, and our friends out there continue to drop in…we’ll be around.

Slainte!

Curt Robinson
http://www.allthingswhisky.com/

THE BOWMORE® 1964 TRILOGY DINNER IN NEW YORK CITY: A CHANCE TO TASTE HISTORY BEFORE IT IS GONE FOREVER

Rarest Bowmore 1964 Black, White And Gold Served At Charity Dinner At Michelin Star Aureole

ISLAY, SCOTLAND – On Tuesday, September 28, 2010, a very lucky  group of Scotch aficionados will have the opportunity to sit for a one-of-a-kind dinner that pairs three of the world’s rarest Scotch whiskies – Bowmore® 1964 Black, Bowmore 1964 White and Bowmore 1964 Gold – with exquisite food from New York’s Michelin-star Aureole Restaurant.  This will be the only dinner hosted in the U.S. and one of only two Bowmore Trilogy Dinners in the world – the other taking place in Singapore later this year.  The Trilogy Dinner, hosted by Andrew Rankin, Operations Director of Morrison Bowmore Distillers, will be a unique opportunity to witness how an extraordinary amount of patient aging can transform Scotch into the ultimate expression of the spirit.  Proceeds from the dinner will benefit National Geographic Mission Programs, the division of the National Geographic Society that supports exploration, research and scientific fieldwork, advances geography education and promotes natural and cultural conservation around the world.

The award-winning Bowmore portfolio boasts exceptional malts known to many Scotch enthusiasts, including their 12 Year Old and 15 Year Old Darkest, but the ever-dwindling stock of the Bowmore 1964 collection is truly a limited-edition treasure.  Mere hundreds of bottles of each were released to the world between 2007 and 2009, each retailing for as much as $6,500 per bottle. This unique dinner and tasting will allow guests a taste of each, paired with food expertly tailored to complement each expression by Aureole’s executive chef Christopher Lee.  As host for the evening, Andrew Rankin will take guests on a gustatory journey through the distilling, aging and tasting of the finest and rarest Bowmore expressions, all of which were distilled and laid to rest in 1964 on Islay, Bowmore’s magical home.  For decades they rested in Bowmore’s No. 1 Vaults and today are regarded as some of the most collectable bottles in the world – if you can find one.

“There is something so exquisitely special about sharing the last few drops of our Bowmore 1964 Trilogy,” says Rankin. “I’m proud to present these precious liquid jewels of Islay to our guests. It’s a dinner I believe they won’t soon forget.”

Bowmore was the first distillery to be established on Islay, having hand-crafted its award-winning single malt whisky since 1779.  The distillery lies at the heart of the island of Islay – a mystical island of outstanding natural beauty, rugged, challenging and exposed to the elements. It is very much felt that when someone sips Bowmore in the glass, it brings Islay alive and this whisky represents the true taste of Islay.  It is well-known as one of the best balanced Islay malt whiskies, characterized by its wonderfully rich, warm and smoky flavors.  
 
DINNER EXPRESSIONS

Guests will savor the near ebony color of Black Bowmore, 827 bottles of which were released in 2007 at a retail of $4,500 per bottle. The Black Bowmore has a nose that teems with heady aromas of exotic fruits, ginger and cinnamon, and a palate of ripe mango, toffee and dark chocolate, complemented by the faintest smoky signature of Bowmore and a warm, creamy finish.

Contrast that with the golden syrup color of White Bowmore, released in 2008 with only 732 bottles, at a retail of $6,000. Sniff the aroma of Gallia melon, mango and papaya, and savor the taste of mixed exotic fruits, vanilla and maple syrup with only a wisp of Bowmore peat smoke.

The Gold Bowmore, released in fall 2009 with only 701 bottles, at $6,250, takes its name from the sprit’s rich gold color. It has the aroma of passion fruit, papaya, and vanilla, and a flavor of ripe exotic fruits, creamy vanilla and a hint of smoky peat.

DINNER TICKETS

This unparalleled tasting is limited to an intimate 50 seats only.  Tickets cost $250.00 per person and may be purchased at www.bowmore.com/trilogy.  Dinner will begin at 7:00pm.  Aureole Restaurant is located at 135 W. 42nd Street, NYC.  This extraordinary, once-in-a-lifetime event calls for business attire.

Proceeds from the Trilogy Dinner will benefit National Geographic Mission Programs.  The relationship between Bowmore and the National Geographic Society began in the U.K. and Sweden with special photo contests, and continues in the U.S.with Bowmore sponsoring two National Geographic Live public events: “Way off the Beaten Path” featuring author Susan Orlean in Washington, D.C. on Oct. 14; and the Explorers Circle reception for “Ocean Adventure: An Evening With Jean-Michel Cousteau” at the Field Museum in Chicago, Ill. on Nov. 2.  More information on these events can be found online at www.nglive.org.

ABOUT BOWMORE (www.bowmore.com)

The award-winning Bowmore portfolio includes Bowmore Legend, 12 Year Old, 15 Year Old Darkest, 18 Year Old and 25 Year Old in addition to special limited-edition bottlings such as Bowmore Black, White, Gold and Bowmore 40 Year Old.  Bowmore is available nationwide in the U.S. and in more than 45 countries worldwide.  The Bowmore portfolio is imported to the U.S. by Skyy Spirits, LLC.

ABOUT SKYY SPIRITS, LLC

Skyy Spirits, LLC is the US-based wholly owned subsidiary of Gruppo Campari (Reuters CPRI.MI – Bloomberg CPR IM) and the definitive marketer and distributor of super-premium and luxury spirits brands in North America.  Launched in 1992 with the introduction of its flagship brand, SKYY® Vodka, Skyy Spirits has grown exponentially, building a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers.  Skyy Spirits manages Gruppo Campari’s portfolio in the US of such leading brands as SKYY® Vodka, SKYY90®, SKYY Infusions®, Campari®, Wild Turkey® Straight Kentucky Bourbon, American Honey®, Russell’s Reserve®, Glen Grant® Single Malt Scotch Whisky, Cabo Wabo® Tequila, Espolón™ Tequila, Ouzo 12®, X-Rated® Fusion Liqueur® and Jean-Marc XO Vodka®.  Skyy Spirits is also the exclusive US distributor of Cutty Sark® Scotch Whisky, The Glenrothes® Single Malt Scotch Whisky, Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, Flor de Caña® Rum, Carolans Irish Cream®, Tullamore Dew Irish Whiskey®, Irish Mist® Liqueur, Midori® Melon Liqueur, ZEN Green Tea Liqueur TM, Hibiki® Whisky and The Yamazaki® Single Malt Whisky. 

Skyy Spirits was founded and is headquartered in San Francisco, California. More information on the company can be found at www.skyyspirits.com and www.camparigroup.com.  Please enjoy Skyy Spirits brands responsibly and in moderation.

ABOUT NATIONAL GEOGRAPHIC MISSION PROGRAMS

Since 1888, National Geographic has shared amazing stories and incredible discoveries with each new generation. National Geographic Mission Programs is the core group that supports exploration, research and scientific fieldwork, advances geography education, promotes natural and cultural conservation, and inspires audiences through vibrant exhibits and live events. The Society supports and funds explorers from both traditional and emerging disciplines. Past and current grantees include polar explorer Robert Peary, mountain gorilla expert Dian Fossey and marine biologist Sylvia Earle. The Society has 13 Explorers-in Residence — including underwater explorer Robert Ballard and documentary filmmakers Dereck and Beverly Joubert, and paleontologist Paul Sereno — who serve as advisers to the Society and conduct exploration under its banner. Each year the Society selects a class of Emerging Explorers, gifted adventurers and scientists making important contributions to world knowledge while still early in their careers. Additionally, the Society has 13 Fellows, among them marine ecologist Enric Sala, archaeologist Fredrick Hiebert and conservationist Tom Lovejoy, who work on specific issues and provide expert advice on Society outreach or policy.

THE SEARCH BEGINS FOR ‘GLENROTHES WHISKY MAKER’

Four consumers will be appointed The Glenrothes Whisky Maker for a week following a worldwide competition launching in October 2010. The successful candidates will be recruited to work as The Glenrothes Whisky Makers in the heart of single malt production, Speyside, Scotland.

As part of this opportunity, the successful candidates will learn the time-honoured art of making The Glenrothes and the time-honoured skills that have been passed down from generation to generation. The winners will spend time working at each stage of the whisky-making process: testing the purity of the water source at the distillery’s two springs; milling the malt to achieve the golden proportions of husk, grits and flour; mashing to ensure maximum extraction of sugars in the wort; adding yeast to the washbacks and overseeing fermentation; slowly and carefully distilling new make spirit in our tall copper pot stills. From there our Whisky Makers will be involved in making casks at the cooperage, laying down casks for maturation and rolling casks to the warehouse.

The Whisky Makers will nose single malt from maturing casks to assess whether the contents are of sufficiently exceptional quality and maturity; only the top 2% of the distillery’s output is bottled as The Glenrothes Speyside Single Malt Whisky. Finally, the Whisky Makers will have the opportunity to create their very own selection of The Glenrothes – a unique bottle with their own hand-written tasting notes on the label.

After work, our Whisky Makers will enjoy the simple pleasures that Speyside has to offer; a spot of fishing, dining in the local Highland restaurants or perhaps a picnic in the hills surrounding the distillery. The Whisky Makers will stay in Rothes House, a private home belonging to the family that owns The Glenrothes. As with the distillery, Rothes House is not open to the public but is reserved for VIP visits. After making their own bottle of The Glenrothes, our whisky makers will spend their final day of the trip in Edinburgh

Entry will be simple; entrants will supply their name and personal details and then be invited to answer in 50 words or fewer why they are the perfect candidate for the job. Hundreds of runners-up prizes will be offered too. Entries will be accepted in English, Spanish and Chinese.

More details will follow in due course.

The competition will run from October 2010 to the end of January 2011 and can be entered at www.theglenrothes.com 

Notes:

1. The Glenrothes was founded in 1879
2. Little more than 2% of the distillery capacity is bottled as Single Malt to ensure exceptional quality
3. Of the 16 Vintages released to date, 12 have entirely sold out
4. It is matured in a combination of Spanish and American oak casks – the best of both worlds
5. The Glenrothes Select Reserve was voted Best in Class at the World Whiskies Awards 2008 and won two Double Golds at The San Francisco World Spirits Competition 2007
6. The Glenrothes 1972 was awarded a Trophy at the 2005 International Spirits Challenge
7. The Glenrothes 1978 Vintage was voted Best Speyside Single Malt at the World Whiskies Awards 2008
8. The Glenrothes 1975 won a Double Gold award at The San Francisco World Spirits Competition 2008
9. The Glenrothes 1991 won a Gold Medal at The San Francisco World Spirits Competition 2010
10. The Glenrothes 1994 won a Gold Medal at The San Francisco World Spirits Competition 2010
11. The Glenrothes Alba Reserve won a Double Gold at The San Francisco World Spirits Competition 2010
12. “I have always felt that Glenrothes deserved to be more widely appreciated. Beautifully rounded…sophisticated after-dinner malt.” Michael Jackson’s Malt Whisky Companion
13. Jim Murray, in his Whisky Bible, refers to The Glenrothes Select Reserve; “One of the softest deliveries on Speyside, the silky barley and citrus caress the tastebuds with rare tenderness” and scores it 24 out of 25

Port Ellen 24yo 1979/2003 (57.3%, OB, ‘Annual Release, 9,000 Bts.)

The 3rd annual release by the owners and long since snapped up by collectors and the from a closed distillery. The nose has hints of peat smoke and juniper, heather, honey and cocoa (however not a tremendous amount, simply a waft or two). The peat smoke is not assertive and dominant but well integrated with the various aromas and the combination of the team work makes for a terrific whisky experience. A little hand warming merely intensifies the afore mentioned descriptors. The taste is strong and peated however it is also very honeyed with a good backing from the juniper along with some black pepper and chilies. It’s sensational and port Ellen at its best. If they knew what the distillery was capable of would they have closed it? The finish is gently peated with the juniper and the honey; this is proving to be a bit of a broken record but it all points to a very well balanced whisky. The peat smoke and the honey are present for quite a while and at the latter stages some really good malt and cocoa put in an appearance. Further down the road some coal smoke arrives mixed with malt; like scooping a handful of malted peated barley right from the kiln.

There didn’t seem to be any point to adding water…it’s ill disciplined but enough is as good as a feast as they say..sensational whisky.

$325

or £250.00 at the Whisky Exchange http://www.thewhiskyexchange.com/P-4261.aspx

Score 93 points

The fifth and last in series of Scotch whisky reviews this week that feature samples from 24 years of age to 41 years of age.

As promised Whisky Intelligence is publishing the full press release with tasting notes.

Beckoning

Ground breaking new whisky from Amrut

Amrut, the innovate Indian distiller, has broken new ground again. It launching its first “Intermediate Sherry Matured” whisky, a limited edition addition to its award-winning range of Indian malt whiskies.

Amrut Distilleries Ltd is also taking the innovative step of launching each of its new limited edition products with a different international importer. Amrut has chosen La Maison Du Whisky, its French importer, for the launch of its latest limited edition whisky, Amrut Intermediate Sherry Matured single malt. With a restricted release, this unique single malt whisky will quickly become an exclusive collectors’ item after its launch at Whisky Live Paris on 25 September, 2010.

Amrut Intermediate Sherry Matured is uniquely different from the usual sherry finished or sherry matured whiskies. It is the first “intermediate sherry matured” whisky – with the malt aged in sherry casks between periods maturing in either bourbon or virgin casks at Amrut’s Bangalore distillery.

Ashok Chokalingam of Amrut Distilleries Ltd explains the thinking behind this new maturation process. “In our belief, it is not all about the influence of sherry in the whisky. It is about the balanced profile of the whisky – to see how the sherry butts can complement the whisky rather than dominating it. “As a result we tried the intermediate sherry matured concept where our new spirit was matured in exbourbon or virgin casks, then the whisky was matured in sherry butts for a certain length in time in the tropical climate of Bangalore. Next the sherry butts were emptied and the whisky put in ex-bourbon casks and matured for a further period. The result is something unique and we achieve a better fusion of bourbon and sherry notes in complementing the trademark Amrut characteristics in this single malt whisky,” added Ashok.

Thierry Bénitah, Director La Maison du Whisky, is excited by this unconventional malt: “I am surprised by this whisky’s maturity, its rich texture and its ‘gourmand’ quality. It’s almost a whisky you could eat. For me, it is one of the finest sherry casks of 2010 and the best young sherry cask selection of the year. I am honoured to be able to promote a single malt whisky with this level of quality.”

French Malt Maniac, Serge Valetin, is also a fan: “This new style is impressively to my liking,” he concluded after tasting Amrut Intermediate Sherry Matured. www.whiskyfun.com

Gordon Homer, the creator of the respected Spirit of Islay website (www.spiritofislay.net), believes Amrut is perfectly suited to sherry. “There is a perfect balance to this expression [Amrut Intermediate Sherry Matured]. The distillery seems to have got it spot on with the time it allowed the spirit to rest in the sherry casks. This is a great twist on whisky finishing and has produced a top class expression.”

Bert Bruyneel, a Malt Maniac from Belgium, agrees: “This is a type of maturation many others will follow for sure. I’m absolutely a fan of this.”

Amrut Intermediate Sherry Matured is a limited edition of 275 cases and is released into Western Europe, Scandinavia, Western Canada and the USA.

Tasting notes Amrut Intermediate Sherry Matured

Serge Valetin

Malt Maniac and creator of Whisky Fun website www.whiskyfun.com

Colour: deep gold. Nose: it’s sherried but not that much. Notes of cherries, raspberry, kirsch, a little orange liqueur, rosehip tea… Maybe old roses as well. All that is very clean, fragrant… Notes of raspberry ganache. With water: more spices from the wood, ginger and lemon balm. The oak was quite active here. Mouth (neat): rich and creamy, very appealing, sweet, more aromatic than the “average” sherried malt. Notes of Turkish delights, rose water, orange marmalade… Very pleasant spiciness (star anise, cinnamon). Again, it’s very clean, almost a little zesty. With water: very nice citrusy notes and many spices. Most unusual but perfect. Liquorice, pepper, ginger and marmalade. Finish: long, on the same notes, with a faint saltiness and maybe a little peat.

Comments: this new style is impressively to my liking. Perfect first fill sherry without any cloying elements, and no single traces of burnt matches/rubber whatsoever. SGP:553 – 91 points.

Dominic Roskrow

drinks industry journalist and whisky writer

Nose: A fruity taste sensation, with tangy blood orange, and kumquat and then sweet tinned pear, peach and apricot. Very welcoming. Palate: Surprisingly crisp and clean after the nose, but sweet and full, with the sherry more in evidence through spicy black and red berry. Vanilla holds his head up in the fruity mix however. Finish: Elegant and balanced mix of soft fruits and spice.

Benny Ingman

President of Carlstad Whisky Connoisseurs, Sweden

Colour: straw. Nose: sweet, brown sugar, a little sherry, vanilla, toffee, tropical fruits, good casks, some fungus. Mouth: quite mellow, sweet, peppery, fruity, a small portion bitterness, some complexity. Finish: as the mouth with a quite good length.

Comments: for me its more bourbon cask here than sherry especially in the mouth, a really good whisky that maybe could have been a little longer in the sherry casks. Points: 86

Gordon Homer

Creator of Spirit of Islay website www.spiritofislay.net

A lovely orange marmalade in colour, initially heavy on the sherry on the nose then a spiciness (cloves amongst othersB) interplaying with millionaires’ shortbread, liquorice and vanilla. With each nosing you get a different aspect, one minute the sherry, the next the liquorice, shortbread and vanilla. Wonderful! Eventually when you do get around to tasting it the sherry mixes beautifully with the Amrut traits, it seems to have more liquorice notes than standard Amruts, very spicy as well with a touch of chocolate, but all the time enveloped in a beautiful sherriness. An incredibly long, warming, spicy, sherried, liquorice finish! The perfect end to an unusual Amrut. The sherry maturation certainly is an interesting addition to Amrut spirit, but you’d never have guessed that the sherry maturation has been sandwiched in between two ex-bourbon casks maturations. Amrut seems perfectly suited to sherry: there is a perfect balance to this expression. The distillery seems to have got it spot on with the time it allowed the spirit to rest in the sherry casks. This is a great twist on whisky finishing and has produced a top class expression.

Bert Bruyneel

Malt Maniac, Belgium

Nose: first a bit alcoholic, then again the typical Amrut liquorice, nose remains a bit closed and hard initially, gets open and smoother eventually, white pepper, some red fruits coming through, and a minor nuttiness on the background. Sherry is there, but in a really discrete and polite way. Palate: explosive and rather dry, again a nice mouthfeel, than getting fruitier. A true candystore, nice fruity sweetness and a very pleasant evolution. Probably the most complex Amrut I’ve ever tasted. Finish: is nice and warm, liquorice and a wee mineral, but then nicely evolving, to pleasant fruity notes, the sherry comes in very subtle and gentle without dominating in any way, only adding to it. Balance: this one can perhaps use a drop of water, and some time. Then reveals it’s real face. The sherry adds to it in a great way. Score: 88/100.

Comments: Here, one can indeed detect that the sherry (as I described) comes gentle and polite, only giving it’s best to the whisky without dominating it in any way. This is a type of maturation many others will follow for sure. I’m absolutely a fan of this.

Amrut Distilleries Ltd, The Grainger Suite, Dobson House, Newcastle Upon Tyne, NE3 3PF, UK. Tel + 44 (0) 7838 229914 or + 44 (0) 191 233 6316.  www.amrutdistilleries.com

Richard Paterson, the Master Blender is at it again;

I’ve gone on at length, telling people how good the Whyte & Mackay 30 year old whisky is and it’s won countless awards to back up the claim that it’s one of the best blended whiskies in the world.

Now, we wanted to have a bit of fun and give some more people the chance to try this whisky (it normally sells for £150 a bottle), so we’ve come up with an event across the UK that’s a little bit Willy Wonka and a little bit… Special.

So if you fancy the chance to win £300 worth of whisky for £15 read on…

As we speak, stores large and small across the UK are receiving their bottles of Whyte & Mackay Special – but they’ve got new labels on them and those labels say that 250 of the bottles are filled with 30 year old whisky and not the Special.

So here’s the deal. Find one of the bottles with the label on it. Buy it. Open it and look at the inside of the cap and you’ll be told if you’ve got Special in the bottle or 30 year old. If you’ve got 30 year old, get in touch (details are on the label) and not only can you keep the bottle you have, we’ll send you another bottle of 30 year old in its original packaging free (and if you insist, we’ll send you a bottle of Special too if we’ve got any lying about, but I think most people will be happy with two bottles of 30 year old).

I know where the bottles have gone – there’s a sealed brown envelope in my desk with all the details – but no one else does.

Now you may be wondering what brought this about? Instead of telling, let me show you a video which shows why you never say no to Richard Paterson…

Whyte & Mackay #whiskyhunt2 30 Year Old Whisky Special Promotion, And for those who haven’t tried it, here’s the tasting notes for the 30 year old (and the Special, so people can tell the difference):  Tasting notes for the Whyte & Mackay 30 year old whisky, Tasting notes for the Whyte & Mackay Special whisky: Click here to view the embedded video (for all three). http://www.themasterblender.com/2010/09/22/announcing-whyte-mackay-30-year-whisky-special-promotion-whiskyhunt2/

Let’s see who can be first to find a bottle. We used the hashtag on Twitter #whiskyhunt when we did the Whisky Safari in Glasgow and London, let’s update that to #whiskyhunt2 for this.

Happy hunting!

Richard Paterson at work..

Duncan Taylor Club Newsletter September 2010

We can’t believe it is September already, where has the year gone?!  With colder days, torrential rain and the nights closing in, there is not a better excuse to treat yourself to a lovely warming bottle of DTC.  Read on for new bottlings, tasting notes and general news of what is happening with us here at Duncan Taylor.
  
New Bottlings

  
Duncan Taylor Rare Auld Collection Single Malts

Aberlour 1993 17yo C2840 54.7%
Caperdonich 1972 37yo C6735 51.4%
Glen Grant 1972 38yo C1648 48.7%
 
Duncan Taylor OQ Cask Range

Glen Grant 1972 38yo C446483 54.8% 
  
Lonach

Bunnahabhain 1969 40yo 40%
Glenlivet 1970 40yo 40%

Tasting Notes

Duncan Taylor Rare Auld Glen Grant 1972 38yo C1648 48.7%
Nose:  Stewed fruits, bramble bushes, aniseed, old leather, earthy, soft red apples and traditional lemonade.  Water brings out candyfloss, barley water and juicy fruits.
Taste: Liquorice, green pears, syrupy.  Touch of Parma violets and limeade.  With water much softer and more fruity, very refreshing.  Pear drops, fruit salad – melon and black grape.
 
Lonach Glenlivet 1970 40yo 40%
Nose: Sweet, fruit cake mix, hot cross buns, spiced apples. Delicate hint of oak.  Water brings out raisins, fruit dumplings and bruised apples.
Taste: Initially spicy, lots of apples and a mixture of Custard and tablet.  With water a pinch of salt, more vanilla custard notes and a little grassy finish
 
Duncan Taylor Rare Auld Aberlour 1993 17yo C2840 54.7%
Nose: Mint, cinnamon, brown sugar, gingerbread, Satsuma and glacier cherries.  Water adds more caramel, toffee and heather notes with a touch of carrot cake and pine sap.
Taste: Oranges, chocolate, spring water and victory v’s.  Water makes this much creamier with pancake mix and hot crumpets and then liquorice and blackcurrant develop.
 
Staff Updates
 
Jemma is back to work having been on maternity leave for the last year and is getting right back into the swing of things!  The tasting of the new bottlings helped!
 
Awards

At the recent Whisky Magazine Independant Bottlers awards we were very lucky to pick up the following awards.
 
Independent Bottlers Challenge 2010

Campbeltown
12 YEARS & UNDER
BRONZE – NC2 Springbank 1996
 
19 YEARS PLUS
SILVER – Rare Auld Glen Scotia 1991
 
Highland
12 YEARS & UNDER
SILVER – NC2 Ben Nevis Madeira 1998
13-18 YEARS OLD
BRONZE – Lonach Glengarioch 1989
 
Islands (non Islay)
19 YEARS PLUS
GOLD – Runrig Highland Park 1987
 
Islay
13-18 YEARS OLD
BRONZE – NC2 Laphroaig 1997
 
Lowland
12 YEARS OLD & UNDER
GOLD – Whisky Galore Auchentoshan
19 YEARS PLUS
BRONZE – The Octave Cameronbridge 1978
 
Speyside
12 YEARS & UNDER
SILVER – NC2 Craigellachie 1999

 
Whisky Magazine – New Releases

Our Rare Auld Glen Moray 35yo and our Octave Range Glenrothes 40yo have won recommended awards in Whisky Magazine Issue 90 in the new releases tastings.
 
The whiskies are judged blind by their tasters and then marked out of 10.  Only whiskies scoring more than 17 out of 20 in each edition are awarded the recommended title.
 
Glen Moray – Scored 17 out of 20
Glenrothes – Scored 18 out of 20
 
You can see the certificates on our website http://www.duncantaylor.com/reviews.htm
 
Reviews

Our 1970 Caperdonichs go down a treat with Serge at Whiskyfun.com, 15th Sept 2010

These 1970 Caperdonich are rather less well known than the excellent 1972s, maybe because Duncan Taylor have fewer of them?

Caperdonich 38 yo 1970/2009 (42.3%, Duncan Taylor, Rare Auld, cask #4376, 158 bottles) Colour: gold. Nose: we’re close to a fruitbomb at first nosing, the oak being quick to kick in but in a gentlemanly manner. Develops very classically after a few seconds, with the expected honey, mirabelle jam, quinces, beeswax, yellow flowers and just a little cinnamon and ginger plus vanilla and mint. Archetypical, as they say. Mouth: perfect attack, superbly fruity, fresh, hugely complex right from the start, with all things around bees and their products, many dried and stewed fruits and a wide asortment of secondary notes such as tobacco, lime, pina colada, longans, mead… All perfect. Finish: medium long, clean, easy, honeyed. White pepper, mint and cinnamon in the aftertaste, as almost always with these oldies. Comments: ha-ha, the 1972s have serious competition! But warning, this is very drinkable. SGP:641 – 91 points.

Caperdonich 38 yo 1970/2009 (45.9%, Duncan Taylor, Rare Auld, cask #4377, 205 bottles) Colour: gold. Nose: this is going to be short: less fruits and honey, more nutmeg, eucalyptus and vanilla than in its sister cask. Still very nice on the nose but suffers from the comparison with its fruitier twin… Until it starts to become a little rounder and herbal at the same time. Hints of dill and celery and then a little ginger, as if it was re-racked in newer oak – which I doubt would have happened. Mouth: we aren’t too far from #4376 but this is rather less luxurious and ‘wide’. A little more on plums and on oaky spices, cinnamon, nutmeg… But there a very nice citrusy notes in the background. Finish: a tad longer that cask #4376 but also a little narrower. Quite some pollen. Comments: all good and even almost perfect, it’s just that #4376 was in its way. SGP:541- 89 points.

Caperdonich 38 yo 1970/2009 (46.8%, Duncan Taylor, Rare Auld, cask #4381, 153 bottles) Colour: gold. Nose: hold on, this is funny, this one’s even grassier and less fruity than cask #4377. Don’t get me wrong, it’s beautiful whisky, it’s just that you can’t beat an old fruitbomb that aged to perfection. After a few minutes: more quinces and orange marmalade as well as a little soot and something pleasantly metallic. Citron jelly. Globally fruitier. Mouth: it’s now really wunderbar, rich, punchy, fruity, honeyed, spicy… Old liqueurs, various honeys, lemon marmamalde, herbs, thyme, mint, liquorice… Even hints of ‘mojito’ – yes. Finish: long, punchy, fruity, citrusy, with just the right amount of spices. Comments: right, maybe it was a tad more austere than the others at very first sniffs but it just would stop improving after that. Frankly, this is perfect whisky at almost 40 years of age. As I may have suggested before, buy one, pour it into a shiny crystal decanter (you can find some nice ones for EUR 10 each in any flea markets but watch lead) and there you go, you have your prestige bottling (and just saved a few Ks). SGP:541 – 92 points.

Events & Shows

Hi everyone, it’s Mark here,
 
I had a couple of hectic weekends back to back in Denmark recently. The first weekend was at Hans-Henrik’s excellent Hotel Falster where Lago held their annual get together with Duncan Taylor stockists from across Denmark.  We previewed the Macallan sherry finish, which will be exclusively bottled for Denmark next week.
 
The following weekend I was back in Copenhagen for Whiskymessen meeting up with 3500 whisky fans with a large contingent coming from Sweden.  I was on a busy stand with Michael and his team from TØNDEN where we had 65 different whiskies on offer – all Duncan Taylor bottlings from Big Smoke 40 toNC2  Imperial 1997, through to Port Ellen 1983 to Highland Park 40yo.  It was a long day but it was great to see some old friends and meet many new Duncan Taylor fans.
 
You can see more of my trip on our website
 
http://www.duncantaylor.com/news/index.php,
 
Whisky Live Paris
 
We will be saying au revoir to Kirsty who will be heading to Whisky Live Paris on the 25th, 26th and 27th of this month.
 
Autumn Speyside Whisky Festival
 
Mark will be in Dufftown for the festival and he is hosting a tasting on the Monday 27th September at 6pm.  There are still a few tickets available from Spirit of Speyside website.
 
We hope to see you on our travels.
 
Regards,
The Sales Team
 
Social Networking

Remember to check our Duncan Taylor Blog for regular news updates at www.duncantaylor.wordpress.com/and if you haven’t already done so, please feel free to add us as friends on Facebook and Twitter (dtcwhiskies).

Please feel free to comment and add to this with anything you feel relevant.

 For further information, please contact:

Duncan Taylor & Co Ltd
Whisky Merchants and Brokers,
4 Upperkirkgate, Huntly,
Aberdeenshire, Scotland AB54 8JU
website: www.duncantaylor.com
email: info@duncantaylor.com
Phone: +44 (0) 1466 794055
Fax: +44 (0) 1466 794618

Purveyors of the worlds most exclusive range of Scotch Whiskies

NEW VENUE BOOST FOR BALLANTINE’S CHAMPIONSHIP

Blackstone Golf Club Course

Ballantine’s, the No 1 ultra-premium Scotch whisky in Asia Pacific, will further benefit from its ongoing commitment to golf with the announcement that Korea’s largest golf event, the Ballantine’s Championship, is to move from Pinx Golf Club on Jeju Island, where the tournament has been held since 2008, to newly built Blackstone Golf Club in Icheon, South Korea.

The Ballantine’s Championship is set to prosper in the new setting, with the proximity to capital city Seoul due to attract more star players and generate an increase in visitor numbers. With Ballantine’s recently extending its sponsorship of the tournament for a further three years, the European Tour event will remain at Blackstone until 2013, at least.

Commenting on the announcement, Peter Moore, Global Brand Director, Ballantine’s said: “Ballantine’s and golf share a long history and are enjoyed together throughout the world. In Korea, there are five million golfers, many of whom are whisky drinkers making it a very important market for Ballantine’s. With this move, we are confident that the Ballantine’s Championship will go from strength-to-strength by attracting new players and visitors, and subsequently offer us the opportunity to continue to build our heritage and credibility in the world of golf.”

Keith Waters, Chief Operating Officer of the European Tour added: “Over the last three years the Ballantine’s Championship has become firmly established as one of the premier events in Asia and this move to Blackstone Golf & Resort, will further enhance the Championship’s credentials. We thank Ballantine’s for their vision and continued commitment to developing the Championship, the Korean PGA and the event promoter PMG for their support.”

Ballantine’s offers the most extensive range of aged Scotch whiskies in the world, with Ballantine’s 30 Year Old at its pinnacle. In South Korea, Ballantine’s is the undisputed No 1 ultra-premium Scotch whisky.

Notes

About Ballantine’s

Ballantine’s is the No 1 ultra-premium whisky in Asia Pacific and the No 1 Scotch whisky inEurope, selling over 70 million bottles a year worldwide. Ballantine’s has won over 80 trophies and medals at international competitions in the past 10 years for quality as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the iconic 30 Year Old, is the most extensive in the world of Scotch and is maintained by the latest in a tradition of master blenders that dates back to 1827.

•           Ballantine’s has been title sponsor of the Ballantine’s Championship since 2008 and has committed to the event until 2013

•           Ballantine’s is an official sponsor of the Barclay’s Scottish Open, held every July at the exclusive Loch Lomond Golf Club

•           The first Ballantine’s sponsored golf tournament was played in 1960 at Wentworth Golf Club, England

About Chivas Brothers

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

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

Ballantine's Aged Range