The new range of Chieftain’s Rare Single Malt Scotch Whiskies are now available for May 2011.

Ardmore 1992 18yr

Chieftain’s Ardmore  1992  18 yr $90
• Cask # 4995
• 194 Bottles
• Speyside
• 92 proof, 6/750 ml
• UPC 8-92032-06046-2
Nose:     Sharp, aggressive, cloves, dry hay
Body:    Firm with good malt structure
Palate:  Old pears, flowery malt, nutmeg
Finish:  Crisp, dry with herbal spices

Glendullan 1999 11yr

Chieftain’s Glendullan  1999  11 yr $60
• Cask # 16543
• 349 Bottles
• Speyside
• 92 proof, 6/750 ml
• UPC 8-92032-06048-6
Nose:      Marshmallow, hints of orange zest, cloves
Body:     Light, soft and silky
Palate:   Aggressive, moving to sweet malt.  Buttery with a malty perfume
Finish:   Long, sweet malt with a touch of white pepper.

Isle of Jura 1996 14yr

Chieftain’s Isle of Jura  1996  14 yr $70
• Cask # 5223    (Bourbon Barrel)
• 268 Bottles
• Highland
• 92 proof, 6/750 ml
• UPC 8-92032-06044-8
Nose:     Sweet clover, cinnamon, green pears
Body:    Big, round and firm with a cream finish
Palate:  Sweet malt moving to mild spicy white pepper
Finish:  Long, pleasant, lingering white pepper spice
 

Mortlach 1995 15yr

Chieftain’s Mortlach  1995  15 yr $100
• Cask # 7281   (Sherry)
• 625 Bottles                            
• Speyside
• Cask Strength,  Black Rigid Box
• 110.4 proof, 6/750 ml
• UPC 8-92032-06050-9
Nose:      Orange zest, camphor, almonds
Body:     Oily, rounded and smooth with several layers of flavors
Palate:   Massive, sweet malt flavors with pepper and nutmeg
Finish:   Layers of complex spice and malt blended harmoniously

Strathisla 2000 10yr

Chieftain’s Strathisla  2000  10 yr $58
• Cask # 20798
• 366 Bottles
• Speyside
• 92 proof, 6/750 ml
• UPC 8-92032-06054-7
Nose:     Juicy oak, sweet malt, honey
Body:    Oily, thick malt, mouth coating
Palate:   Light clove, creamy with sweet butterscotch
Finish:   Dry, fruity, finishing sweet

Teaninich 1982 28yr

Chieftain’s Teaninich 1982 28yr $180
• Cask # 7704
• 156 Bottles
• Speyside
• Cask Strength, Black Rigid Box
• 97.6 proof, 6/750 ml
• UPC 8-92032-06056-1
Nose:     Dried Apricots, stewed prunes, linseed oil
Body:    Medium soft and round
Palate:   Sweet, herbal, citrus with spicy malt
Finish:   Herbal finishing with sweet malt

Please note all tasting notes are provided by the bottlers. Visit Chieftain’s Range  for more information on their line of single malts. Visit Impex Beverages for a list of  United States distributors for the Chieftain’s Range.

Hi everyone,

13,000 – that’s how many sample bottles feature in our blending room. Needless to say, few people have had the opportunity to step inside our Master Blender’s den. Located next to our bottling plant, outside Glasgow, the room is where our blends are born. Every week, hundreds of samples find their way to Brian……(please click on the link below to read the rest of the post from ‘Behind the Blend with Ludo’)

http://blog.grantswhisky.com/2011/05/our-blending-room/

Maker’s Mark Bourbon Memorial Day Recipes for the Grill and Backyard Bar

It’s time for barbeques, beaches, backyard dinner parties, and poolside cocktails. Yes, spring is here and summer is just around the corner! Whether grilling this Memorial Day or just taking some time to sit on the porch and enjoy the warm weather, Maker’s Mark has just the thing to delight and refresh. The Maker’s Mark Spring-Time Manhattan cocktail will wake up those taste buds with a classic drink adapted to melt away the winter blues. And, when entertaining lots of guests, try whipping up a batch of Maker’s Mark Fancy Bourbon Punch. It’s easy to make and pairs well with Maker’s Mark Kobe Beef Burgers. These delicious burgers created by Frites n’ Meats, the acclaimed New York-based food truck, puts a gourmet twist on everyone’s favorite Memorial Day meal.

Spring-Time Manhattan

Recipe Created by Josh Lewis, General Manager and Mixologist , Blush (Santa Barbara, CA)

1 ½ parts Maker’s Mark

½ parts Maurin Quina Liqueur

1 bar spoon Stirrings Ginger

4 dashes Peychauds Bitters

1 heaping bar spoon of Orange Marmalade

Method

1.    Combine all ingredients in a mixing glass.

2.    Fill with ice and shake until frost forms on the tin.

3.    Strain into chilled cocktail glass.

4.    Garnish with a fresh orange twist.

Fancy Bourbon Punch

Recipe by Matt Wallace, Mixologist, Seven Grand (Los Angeles, CA)

1 liter Maker’s Mark

1 cup granulated sugar

Peels of 3 lemons and 1 orange

Juice of peeled fruit

1 liter of strong tea (preferably green tea)

250 ml champagne (club soda can be used for a less fancy version)

Freshly grated nutmeg

1.    Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity).

2.    Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool.

3.    Add the juice of the peeled fruit, tea, and Bourbon. Stir.

4.    Top with Champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.

Hiassam and Ali Beydoun Recipe by Owners and Chefs, Frites N’ Meats

Prep Time: 4 hours.  Cook Time: 3 hours. Level: Easy.

Maker’s Mark Kobe Beef Burger

Serves 4

4 six-ounce Kobe beef hamburger patties (regular ground beef can be substituted)

½ cup plus 2 teaspoons Maker’s Mark

4 cloves garlic, finely minced

4 pieces plum tomatoes, cut in half lengthwise

2 teaspoons fresh thyme, minced

2 tablespoons vegetable oil

2 large onions, cut in half and thinly sliced with the grain

Salt and black pepper

Extra virgin olive oil

4 soft hamburger buns, brioche preferably

1.    Marinate the burger patties; Place them in a shallow baking dish and pour a ½ cup of Maker’s Mark over the burgers. Sprinkle the patties with ¼ of the minced garlic. Refrigerate for two hours, then flip the patties; sprinkle with another ¼ of the garlic. Refrigerate another two hours.

2.    While the burgers are marinating, preheat the oven to 300°F. Place the cut tomato halves on a parchment lined sheet tray, cut side up. Brush the tomatoes lightly with olive oil and season with salt, pepper, the minced thyme, and the remaining minced garlic. Place in the oven and allow the tomatoes to slow roast for about 1½-2 hours until they are slightly dehydrated and begin to color. Once the tomatoes have cooled, sprinkle 1 teaspoon of Maker’s Mark over the tomatoes. Refrigerate until needed.

3.    While the tomatoes are cooking, caramelize the onions. Heat a large sauté pan over medium-high heat and add the vegetable oil and onions to the pan. Season the onions with salt and cook until they begin to soften, stirring often, about 10 minutes. Reduce the heat to medium and cook for 15 minutes more until they begin to break down more and color slightly. Reduce the heat to medium-low and cook the onions, stirring occasionally, for roughly 2 hours, or until the onions caramelize deep golden brown. Add water to the pan as necessary if the onions begin to stick to the pan. Once the onions are cooked, transfer to a small container and stir in 1 teaspoon of Maker’s Mark. Refrigerate until needed.

4.    Heat the grill, grill pan, or griddle to high heat. Remove the burgers from the marinade, lightly brush both sides with olive oil, and season well with salt and pepper. Cook your burgers to desired doneness.

5.    To assemble, lightly toast bun if desired. Add the burger patty and top with caramelized onions and two pieces of tomatoes. Enjoy!

Tim Forbes of the Whisky Exchange Whisky Show is quite excited about their latest masterclass named “Sherry Heaven” Full details can be read via Sherry Heaven

They have just added Kilchoman, Berry Bros, Glenfarclas and Springbank to the exhibitor list.  The full list may be viewed via http://www.whisky-show.com/exhibitors

GLENDRONACH LAUNCHES NEW 15 YO TAWNY PORT FINISH
 
GLENDRONACH’S burgeoning reputation for producing innovative, richly-sherried expressions is boosted this month with the launch of its new 15yo GlenDronach Tawny Port finish.
 
This unique expression was initially matured in European oak and thereafter finished its maturation in a very small batch of Tawny Port casks, which have given the final whisky its own range of idiosyncratic flavours and aromas.
 
The 15yo is non-chill-filtered, of natural colour and is bottled at 46% abv. Released independently of any other wood finishes, only one thousand cases will be available in over twenty export markets, and in the UK through independent, specialist whisky retailers, as well as at the GlenDronach distillery shop.
 
The tasting notes make it clear that the rich infusion of port helps create a warming, sweet and satisfying dram.
 
Appearance: Prominent rose-wine hue, built around a light copper orange core.
 
Nose: Stewed damsons and plum conserve. Raisins, sultanas and fine grand cru chocolate provide lovely depth and structure.
 
Palate: Fruit shortcake drenched in vanilla custard, with a scattering of dried figs, dates and wild strawberries highlight a wonderfully long finish.
 
Finish: A fruit-laden whisky to enliven the taste buds.
 
Sales Director Alistair Walker said: “Last year we launched the first of our four wood finishes which included a 20yo Tawny Port finish. This whisky was a great success and sold out very quickly, so we decided to release a second bottling again this year. The new 15yo Tawny Port maintains our tradition of releasing wonderful non-sherry wood finishes of the highest quality.
 
“We have carefully selected whisky that has been gently maturing in lighter casks so that aficionados experience the full impact of the port. The very pleasing result contributes extra depth and concentrated stewed fruit flavours.”

The Whisky Pod Lands at Glengoyne
 
Glengoyne: Following a successful debut at The Whisky Show and Whisky Live London, connosr.com, the social network for whisky lovers, took their video review booth – the WhiskyPod – on the road for an exclusive event, hosted in partnership with Glengoyne distillery. A lucky group of 25 Connosr members were treated to a VIP visit to the distillery and a tasting of some very special whiskies.

The tasting was the first time that a Connosr event has been hosted in partnership with a distillery and to celebrate Glengoyne provided some of it oldest, rarest and most special bottlings including the Glengoyne 40 Years Old. The VIP guests also tasted, amongst others, the award winning 17 Years Old and 21 Years Old from the core range and the 23 Year Old Single Cask.

Each of the guests were then asked to review the drams in the WhiskyPod to create a special collection of video tasting notes which can be viewed online. Glengoyne WhiskyPod videos

Reviewers included Gavin Thompson who commented: “The Glengoyne 40 Years Old is unadulterated pleasure, absolutely gorgeous. It’s not just that though, the whole night has made it for me, on my first ever distillery tour, to actually have a 40 year old whisky in my hand is a real pleasure.”

Pierre Thiebaut, founder of Connosr.com said: “Glengoyne has been a loyal supporter of Connosr since it was created, spotting the potential of the online whisky community early on, so it seemed fitting that our very first exclusive event was in partnership with Glengoyne and its team.

“We knew that, while they are quite traditional in the way they make whisky, they are very forward thinking in they way they communicate. As such we thought they’d make an excellent partner for the first bespoke WhiskyPod event. And we weren’t wrong, they pulled out all the stops and it was a great evening.

“Our members who attended on the night thoroughly enjoyed the event and the feedback we had was excellent – there was a real buzz about the evening. Everyone was blown away by the selection of whiskies. The response since has been terrific, the videos from the night are a high traffic area for us at the moment so, all in all, it’s been an unqualified success.”

Iain Weir, Marketing Director for Glengoyne said: “Online communities have become such an important place for whisky fans to gather in order to share news, views and opinions so we are always looking for new ways to reach out to them and reward them. We are currently in the process of updating our website to make it more accessible for social media users and are always looking for innovative groups and events like Connosr to work with, both on and offline, in order to reach new audiences.”

For more information on Glengoyne and future events see www.glengoyne.com Follow @TheGlengoyne or visit the Facebook page. www.connosr.com

For more information and to become a member visit

The Glenlivet Comes To Dundee
 
Dundee Dell
5007 Underwood Ave
Omaha, Nebraska 68132
 
Hello Scotch Afficianados,

Please join us Thursday, May 12th at 8:00 PM for The Glenlivet Tasting. 
 
The Glenlivet Tasting

Universal Glenlivet Ambassador Winston Evans will be at the Dundee Dell next week. Winston is renowned throughout the known galaxy as well as more unexplored areas we don’t want to know about. But seriously folks.

Winston wouldn’t be The Glenlivet Ambassador without some serious chops. So join us Thursday, May 12th at 8:00 PM and let’s see what he can tell us about the benchmark of all Malts. And, as always let’s ask him some really tough questions, about decaliters and mash tuns, shape of stills versus quality of barrels used. you know the stuff we really want to know about.

As you know ther are only about 35 spots available so let us know ASAP if you will be here or not. When we are sold out we are done.

Oh yeah it’s $50.00 a person.

12 year old, 15 year old, Nadurra, Nadurra Triumph and just maybe Pat will let some of those Cellar Collection Malts out of the basement (was that a 38 year old I saw?).

Should be lots of fun.

Pat Gobel
 
Where & When
Dundee Dell, 5007 Underwood Ave.

Thursday, May 12th 2011, 8:00 PM

Visit the Dundee Dell at www.dundeedell.com

Another month and a few new casks. These include 5 hogsheads of Aberlour 4/2011, another 5 barrels of 1998 Bowmore, 5 hogsheads of 1996 Dalmore (a mature and very drinkable whisky), 2 more hogsheads of March 1991 Cragganmore. These Cragganmore casks are excellent and previous examples have sold well. Possibly the pick of the bunch, 2 hogsheads of 1974 Inchgower.  Anyone bottling these should be able to make a decent profit.

The paperwork and uplifting of casks usually takes a few weeks and to reduce transportation costs, which can be significant, I try to ensure that most deliveries involve at least twenty casks. If there are just a few casks and they are located in the Glasgow/Edinburg area, then I find it cheaper just to pick them up in a sealed Ford Transit. You can learn quite a lot through visiting Bonded Warehouses and it offers a chance to see what’s available. Whilst it’s nice to visit the Central Belt, I think when it comes to choosing a place to live, it will probably be the more remote but beautiful Dumfries and Galloway for me.  

As most readers will be aware the Scotch Whisky Regulations 2009 prohibits the export of whisky in casks so quite a lot of whisky now leaves Scotland in a plastic drum with the empty oak barrel usually strapped to the pallet. From 2012 it will only be possible to export Malt whisky in bottles.

For any of you reading these brief monthly newsletters and buying casks from me, you should know that your purchases are contributing to the start-up of a small whisky business. Six months after commencing I’m reasonably confident that over the next few years the business will grow. It is also encouraging that I’ve received a lot of help from whisky enthusiasts and clubs in almost every country in Europe….. So watch this space and it may give a little insight into the delights and the difficulties of building a small business in the wonderful export driven world of Scotch whisky.

With less than 2 weeks to go until my wedding on the 21st May, if any of you want to buy a cask or indeed have your cask bottled, please get in touch with me as soon as possible. I’ll be back from my honeymoon on the 7th June. It’s doubtful if my new boss will allow me to check or reply to emails while away!

Casks Currently Available:

Bottles Currently Available:

Distilled at  Price (not including postage)
 
Caol Ila 27 year old, 70cl, 53.1% £49
 
Cragganmore 20 year old, 70cl, 54.2%  £37
 
Glen Grant 17 year old, 70cl, 55%  £40
 
“Mystery Whisky”, 20 year old, 70cl, 55.8% (label gives clues to distillery name)  £36
 
Bottles available at www.whiskybroker.co.uk/acatalog/shophome.html

Trade prices for bottles are available upon request.

If there is anything you would like to see available, please let me know and I’ll keep an eye open for it. Please write a comment on the guestbook of my website, especially if you have purchased a cask. Finally, if you have any website related suggestions, don’t hesitate to send me an email.

Regards,

Martin Armstrong
www.whiskybroker.co.uk
info@whiskybroker.co.uk

Loch Fyne Whiskies stocks a new item, ‘an Cnoc 1996’

anCnoc 1996 46%
Bottled 2011
£35.30 inc vat
£29.42 ex vat

An Cnoc OB 1996 46%alc.

Official Tasting Notes:

Nose: Soft, very aromatic with a hint of honey and lemon in the foreground.

Colour: Amber with a slight yellow hue.

Taste: Sweet to start with an appetising fruitiness and a long smooth finish.

Best regards,
Loch Fyne Whiskies
david@lfw.co.uk

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

“On the 14th we will be having a celebration of the three closed Inverness Distilleries with ex-distillery employees. You can come along and find out about these lost distilleries, look at saved artefacts from them and taste the whiskies they produced. The tasting will culminate with a tasting of the Shackleton Whisky which contains a certain proportion of Glen Mhor Malt”.

http://www.fiddledrum.co.uk/whisky-fest-2011.htm