Whisky Intelligence has added a new category called ‘Vignettes – Moments in Whisky’ which will feature whisky moments as experienced by the readership. If you have a whisky moment please feel free to submit your moment and we’ll do our best to publish it.
SPRINGBANK SOCIETY NEWSLETTER
Greetings to all Society Members from an almost sunny Campbeltown. I have finally got time to sit down and compose myself and let you know what has been happening here at Springbank Distillery. We have had a very busy couple of months and it doesn’t look as if it’s about to stop any time soon!
Open Day
This year’s open day was another great success, starting off at 11.00 am with the official opening from Frank McHardy, our Director of Production. This year there were Springbank Masterclasses with Frank and Gavin, the Distillery Manager – this year Gavin “flew solo” with his Masterclasses. Peter Currie our Sales Manager and Ranald Watson, Sales Executive held Masterclasses at Glengyle Distillery while Jenny Karlsson our other Sales Executive was kept extremely busy all day hosting tastings in one of the warehouses.
There were the usual free distillery tours and plenty of food throughout the day from Auntie Mo’s kitchen, Ifferdale Lamb with their BBQ and MacMillan smokehouse with a variety of fish and shellfish, this year we also had Fyne Ales in attendance with loads of their beer.
We also had local craft people there selling their products and music throughout the day from Campbeltown Brass, Frank Rochdale with his fiddle, and Johnny Hill to round off the evening singing and playing guitar.
This year we had the shop housed in a marquee, with Lisa in full charge, to give us more room for folks to go in and purchase bottles from the two single casks, one a Springbank and the other a Hazelburn. Grant Macpherson also hosted a very busy and noisy Cadenhead Tasting in the Tasting room – Donald, I think, was on crowd control!!
We had intended closing for a couple of hours to give us time to set up the BBQ for the evening but things just didn’t happen that way – some people just would not go away, so we ended up staying open throughout, getting ready round about the folks who were there then carrying on with the BBQ – which was sold out far too quickly – and a wee “spooks” tour of one of the warehouses. This was just a wee bit of fun, we expected a few people to participate and for it to last just 10 minutes. We ended up having to have three “spooks” tours, conducted very ably by Lea Gibson, our tour guide, amidst lots of squeels and laughter. Look out everyone for next year!!!
The staff throughout the distillery and offices joined in everything that was happening on the day, worked very hard indeed to make sure that everything went as smoothly as possible, and on top of all that, cleared up the debris the next day. Without them it just would not be possible to hold such a day.
We have started to speak about next year already and what we can do to make it a bit different from this year’s. Roll on!!!
Open Golf Competition
The golf competiton – the first we hope of many – was held the day after the open day at Machrihanish Dunes Golf course. We did not have too many entrants this year, but hopefully this will become more popular as the years go by. The format was a Texas Scramble and the winning team were Flemming Bagger and Henrick Muller – both Society members with Peter Currie and Ian McGougan making up the team, so very well done to them. Their names will be the first to be on the plaque which will hang in the Tasting room. Machrihanish Dunes provided breakfast of rolls and coffee at the start followed by a splendid buffet at the end of the competition. Each entrant received a “goody bag” from Machrihanish Dunes which included a miniature of Springbank spcially labelled for the occasion.
Whisky School
The whisky school this year has been a great success, the last week was week commencing 4th July. All eight weeks have been full with students from all over the world attending. I hear that during one of the weeks that some of the students had a “wheelbarrow race” in the malt barns and that the malt floor had never been put down as quickly in the history of the distillery – but that is just a story. All of the students have been very friendly and the distillery staff have been eager to help them during their stay with us. Hopefully they have all taken away some good memories of Springbank.
Dates have not been set as yet for next year’s school, but at this stage it looks as if we will start in May 2012 for eight weeks. Further details will be announced when we have fixed dates.
Hip Flasks
We now have Springbank hip flasks in stock – it was not really practical to have Society hip flasks as there was not really enough interest and we would have had to purchase quite a sizeable number. The cost in the shop is £22.50 but for Society members the price is £20.25. They are available from the online shop, or if you drop me an e mail I can order it for you.
The hip flask has a hinged lid so that you do not lose it when you are having a wee dram.
As you will see it is really quite smart.
We also have some Springbank hand made chocolates in the shop – again they are in the online shop if you would like to have a wee look. They were made by the Oban Chocolate Company, and very nice they are too. Very hard to resist once you have tasted one.
Possible Cask Offer
We are always looking for new ideas for Society Members, things that are exclusive to you as members. I have been promised a few casks of whisky, the type has not been decided as yet, to be offered to Society Members, not for them to own of course, but to have a share in.
Dependent on the number of members who would be interested in such a scheme we would then decide whether or not we would pursue this. The proposal is that a number of members would share the contents of a cask and would receive a bottle from the cask for each of four years then in year five the remainder of the cask would be bottled and shared between those members.
We had looked at letting the cask mature over a longer period with members getting a sample bottle every second year, but the losses would be too great and at the end of a ten year period the “angels” might have had more than their fair share.
Each cask would have a set number of “sharing” members and that cask would be exclusive to your group. You would be given details of the cask – type of whisky and finish, age and cask number. Each bottle sent our to you would have a private label with your name on it. (You would not be able to design your own label).
The cost would have to reflect excise duty, VAT and dispatch charges and would be a one of payment. The number of casks would depend on the interest Society Members show in such a system, but of course would not be limitless.
Before we go any further with this and start getting into the legal details and the cost of such a scheme I would need to know how many members would like to participate. So, if you think this is a good idea and would like to get on board, drop me an e mail, or a wee note with your comments and I’ll take it from there. It may well be that we would only be able to do this for UK members or members who would collect their bottles, rather than trying to send them to other countries in the EU, given the difficulties we face when we dispatch bottles outwith the UK.
Society Bottle
The Local Barley has sold very well, there are a few people who have ordered it and have still to send me some paperwork before I can send it out, I will be in touch with them individually so that I can finalise whether or not I still have a few bottles for sale.
The Local Barley has started it’s journey this week for the USA and the members have been advised – I will e mail all members in the USA letting
them know who to contact to have their bottle dispatched from the various outlets.
I will now start looking for another cask for Society Members – it does take a while from start to finish as we always have to wait for labels to be printed and for a suitable slot in the bottling programme. I will try to persuade Frank and Gavin to get into the back of the warehouse and dig something interesting out for you.
Cadenhead Whisky Shop
Over the past couple of months our sandwich shop has moved from Eaglesome’s in the shop next door and has been renamed Aunti Mo’s Kitchen and the Eaglesome’s sandwich shop has been completely revamped to become Cadenhead’s Whisky Shop Campbeltown. The transformation is complete and the big unveiling was on Saturday 2nd July. The shop opened at 11.00 am and from 2.30 pm until 7.30 pm an assortment of cocktails and nibbles were served to visitors to the shop.
The shop was busy from opening time right up until we finally closed just after 7.30 pm, a very successful day with everyone enjoying the nibbles, Donald’s fabulous cocktails and tastings from the Tasting room casks.
So, as you can see, a busy time here in Campbeltown, with tours also picking up the pace as we get into holiday mode.
I hope the sun is shining on you where ever you are and I look forward to hearing from you, even if it’s just to say hello.
Slainte
Janet
For the Springbank Society
Contact Janet via society@springbankwhisky.com for details on how to join the Springbank Society
J & A Mitchell and Co Ltd, The Tasting Room, 9 Bolgam Street, Campbeltown, Argyll, PA28 6HZ
Tel : + 44(0) 1586 552009 Fax : + 44(0) 1586 553232
Visit Springbank Distillery at http://www.springbankwhisky.com
Early Times becomes official spirits sponsor of the ACO and ACO World Championships of Cornhole
Louisville, Ky (July, 2011) The American Cornhole Organization announces a partnership with Early Times Kentucky Whisky where Early Times becomes the “Official Spirits Sponsor of the ACO”.
In the agreement, the ACO will help Early Times promote its Early Times Man Day platform throughout all events across the country, which culminate with the ACO World Championships of Cornhole. Select events throughout the American Cornhole circuit of tournaments will include both Early Times Man Day competitions and ACO sanctioned cornhole tournaments. These selected events will be leveraged as qualifying events into the ACO World Championships of Cornhole, held January 5-8, 2012 in Tunica, Mississippi.
“The Early Times relationship ties in nicely with the ACO and our events planned all around the country,” said Frank Geers, president of the ACO. “The Early Times Man Games are all about fun and we can certainly identify with that.”
Early Times secures the “Official and Exclusive Spirits” sponsorship of the ACO through 2014. At the ACO World Championships of Cornhole in January, there will be an Early Times Man Day Zone featuring Man Games competitions.
“Early Times is known as the ‘Workin Man’s Reward’ and the game of cornhole fits perfectly into that motto,” said Therese McGuire, Early Times brand manager. “We look forward to a long-term partnership with the ACO and to building a strong relationship in the years to come.”
About American Cornhole
Established in 2005 and headquartered in Milford, Ohio, American Cornhole Organization is the governing body for the sport of cornhole. Offering sanctioned products, official rules, and comprehensive information about cornhole events. For additional information, visit http://www.americancornhole.org
About Early Times
Early Times Kentucky Whisky is enjoyed in 28 countries around the world and the Early Times Mint Julep is the “Official Drink of the Kentucky Derby™.” For more information visit www.earlytimes.com. For over 140 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Southern Comfort, Finlandia, Canadian Mist, Early Times Kentucky Whisky, Korbel, Gentleman Jack, el Jimador, Tequila Herradura, Sonoma-Cutrer, Chambord and Woodford Reserve. Brown-Forman’s brands are supported by nearly 4,000 employees and sold in approximately 135 countries worldwide. For more information about the company, please visit http://www.brown-forman.com/.
Tasting Note Tutorial with Ralfy at www.ralfy.com Whisky Review 209 (5/7) – Whisky Masterclass (tasting notes) … because malt-moments are precious and need some structure!
Heavenly Heavily Peated Chapter 11
New Release – 15th July 2011
www.englishwhisky.co.uk
Dear Friends
Chapter 11 – our first Heavily peated Single Malt (very smoky in taste to the non whisky buffs out there). The whisky critics who have tried it appear to want some more – so before they taste the whole stock – you have a few days headstart on everyone else to get an order in and secure a bit of heaven for yourself!
Click here to order your bottle now.
We only have a small amount of Chapter 11 for release this year with more to follow in July 2012.
Tasting Notes:
Nose: Sweet and creamy with hints of ginger biscuits, aniseed and white pepper. Also vanilla and pear drops along with the grappa nose.
Taste: Creamy and clean barley at first, then the peat and pepper slowly build and fill every corner of the mouth, without overpowering. Ginger biscuits, lemon and lime followed by savoury dry peat and then more tropical fruits (pineapple, mango).
Fruitier than the cask strength on the long, soft finish, but still lightly peppered and citrusy on the sides of the tongue. Very mouth watering and the peat is more prominent than on the cask strength.
Also available…
Chapter 11 will also be available in a decanter bottle which will be bottled at cask strength, 59.7%.
You can order this by clicking here.
Don’t forget…
We are open 10:00am – 5:30pm 7 days a week so please come and take a tour if you are passing through Norfolk this Summer. We would love to see you and are ready to welcome you.
The Story Behind Our Triangular Bottle
Hi,
One of the questions I am most frequently asked is about our triangular bottle. What does it stand for and more importantly, who designed it? I have heard many stories, such as each angle representing one of the three ingredients needed to make whisky or that, conveniently, the triangular shape prevents our bottle from rolling…(please click on the link below to read the remainder of the article)…
http://blog.grantswhisky.com/2011/07/the-story-behind-our-triangular-bottle/
Kind regards,
Ludo
SEPTEMEBER IS NATIONAL BOURBON HERITAGE MONTH
Visiting Maker’s Mark’s Kentucky Distillery Brings History of America’s Native Spirit to Life
September is National Bourbon Heritage Month, an official observance declared by the United States Senate in 2007 to celebrate America’s native spirit. Bourbon whisky has been made in the U.S. since the late 18th century but only in the last few years has the market for bourbon dramatically taken off with new brands and special reserves being launched at a rapid pace.
Kentucky is home to the majority of America’s bourbon distilleries, with the most historic distillery belonging to Maker’s Mark, founded in 1953 by Bill Samuels, Sr. The Samuels family began making whisky in the U.S. in 1784, but, as Bill once said, the old family recipe was so harsh “it could blow your ears off.” Inspired by the desire to make an incredibly smooth sipping whisky and after much experimentation, Mr. Samuels created an innovative recipe that used soft red winter wheat instead of rye as the flavor grain to craft the world’s first premium bourbon.
Bill Sr.’s son, Bill Samuels, Jr., took over the distillery in the 1970’s. Growing up, he lived on Distiller’s Row with other famous whisky makers, including his godfather, Jim Beam. Today his son, COO and eighth generation distiller Rob Samuels, is in charge of the distillery which has been named a National Historic Landmark and declared by the Guinness Book of World Records as the world’s oldest operating bourbon whisky distillery.
As part of the Kentucky Bourbon Trail (www.kybourbontrail.com), close to 100,000 visitors a year take advantage of Maker’s Mark’s free tours, which show how Maker’s Mark still crafts its bourbon the same way as Bill Sr. made the first batch. From using an antique roller mill and hand dipping and sealing every bottle in red wax to aging its bourbon to taste instead of an arbitrary date, Maker’s Mark has stayed true to its heritage and handcraftsmanship.
In honor of Bourbon Heritage Month, we at Maker’s Mark would like to encourage folks to come to visit our distillery to witness American craftsmanship at its finest or to check out the 20th Annual Bourbon Fest in Bardstown, KY (Sept. 13-18). And, for those who can’t make the trip, enjoying a Maker’s Mark on the rocks or in a cocktail is a good substitution. This recipe for a Whisky Smash from master mixologist Dale Degroff, is a real crowd pleaser.
Whiskey Smash
Recipe by Dale Degroff
RECIPE:
2 parts Maker’s Mark® Bourbon
4 mint leaves
¾ lemon
1 part simple syrup
Lemon wheel, for garnish
Sprig of Mint, for garnish
1. Muddle all ingredients except Maker’s Mark® Bourbon in a bar glass.
2. Add Maker’s Mark® Bourbon, and shake with ice. Strain into an ice filled rocks glass. Garnish with a sprig of mint and a lemon wheel.
Dale’s other variation is a Whiskey Peach Smash. Muddle 4 slices of fresh peach with the lemon, mint, and simple syrup. Add Maker’s Mark® Bourbon and shake with ice. Strain over ice filled rocks glass. Garnish with a fresh peach slice.
Park Avenue Liquor Shop’s ‘Bottles of Summer’
As the temperature goes up – so does our inventory. It seems like every day we get in a new, exciting bottle. While we scramble to find room in our store to showcase them all, we thought we’d share with you the ones that have already made this a summer to remember.
Feel free to contact us with questions about these or any bottle we carry.
Enjoy the summer and don’t forget that our 50% Off your second bottle of wine Sale is just weeks away. (Ask a salesperson for details.)
Cheers!
Jonathan & Eric
Park Avenue Liquor Shop
292 Madison Avenue
New York, NY 10017
212-685-2442
info@parkaveliquor.com
www.parkaveliquor.com
Angel’s Envy Bourbon
This is the bourbon that could only be made by Master Distiller Lincoln Henderson. I guess that explains why he came out of retirement. The bourbon is aged at the highest levels of the rackhouse for the best conditions and to keep it closer to the angels. They use only mineral-rich Kentucky limestone water and only locally sourced non-GMO grains. Angel’s Envy is the only Kentucky distillery that finishes all of their bourbon in Port barrels.
Finishing the bourbon in Port barrels creates a whiskey that brings aromas of raisin, toasted nuts and coffee joined with cherry, apricot and oak. On the palate we found hints of vanilla, ripe fruit, maple syrup, toast and honey. The balance has to be tasted to be believed.
Our Price: $55
“Advanced Malt Advocate magazine rating: 93”
High West: 36th Vote ~ Barreled Manhattan
“The 36th Vote” commemorates Utah’s role as the deciding vote to end Prohibition. In fact, the Utah delegation WANTED to cast the final vote.
In their honor, High West developed a new bottling and has helped launch a new spirits category – The Aged Cocktail. Yep.
The 36th Vote is a bottling of a pre-Prohibition recipe Manhattan that includes, two parts rye whiskey to one part sweet vermouth and two dashes of bitters. They then married the mixture in the rye whiskey’s American white oak barrel for 90 days, allowing the flavors to integrate in a well-balanced harmony.
Our Price: $51
Note: due to the package design – we do not recommend shipping this bottle. Contact the store with any questions.
Laphroaig: Càirdeas (Ileach Edition)
Traditionally released solely in Europe, Laphroaig Càirdeas is now available for the first time to the U.S. market. This year’s “Ileach Edition” is an 8-year-old that has matured in 42 specially selected former Maker’s Mark Bourbon barrels. These barrels were placed on an earthen-floor and surrounded by stonewalls in Dunnage Warehouse No. 1, which sits at sea level, a few feet from the water. While this a somewhat young scotch, ‘Càirdeas’ shows great complexity and balance.
Càirdeas is Scots Gaelic for “friendship” and Ileach is defined as native of Islay. (Master distiller John Campbell, is the first Islay-born person to in that position at Laphroaig. Coincidence?)
The nose a floral character mixed with Bourbon and sweet vanilla. The ever-present Laphroaig peat is there, but as dominant in this bottling.
On the palate you’ll experience a campfire of smoke, along with licorice, toffee, butter, some citrus and mint. A layering of sugar and spice delight.
The finish takes its time leaving toast and orange citrus in its tracks.
Our Price: $66
Colonel E.H. Taylor, Jr.: Old Fashioned Sour Mash Bourbon
Colonel Edmund Haynes Taylor, Jr. has yet again left his indelible mark on the whiskey industry. The man who introduced the first climate controlled aging warehouses, used a patented sour mash technique, and fought for the Bottled-in-Bond Act of 1897 now has a premium bourbon bearing his name. The Buffalo Trace Distillery has recreated his traditional sour mash and produced a limited edition one-time offering of “Colonel E. H. Taylor Jr. Old Fashioned Sour Mash Bourbon Whiskey.” This faithfully reproduced bourbon was carefully aged for nine years and “Bottled in Bond” at 100 proof. The sour mashing technique for this small batch bourbon was derived from a meeting several years ago with some Buffalo Trace Distillery retirees who recounted a method for making old fashioned sour mash whiskey. The process replicated the way in which E.H. Taylor, Jr. made sour mash back in his day.
“Sweet on the nose and palate (fruit gumdrops, sweet corn, vanilla wafer). Spicy too (cinnamon, evergreen), and clinging on the palate. The sweetness is rescued late, with a firm, dry oak finish. Reminds me of an exhilarating rollercoaster ride that puts the brakes on at the end.”
– John Hansell Malt Advocate
Our Price: $115
The Whisky Exchange Blog at Spirit of Speyside: Pt 3
This is the third part of Tim’s over-written journal from The Spirit of Speyside festival. Brave readers happening on this post for the first time may want to read Part 1 & Part 2 first. Proper breaks should be taken between posts for refreshment and the avoidance of headaches. Saturday proved to be another beautiful day with the sun ..… (please click on the link below to read the remainder of the article) …
Summer Sipping Recommendations: Bottled Sunshine!
The mouth-watering flavours in our single casks have our tongues wagging like a puppy at the best of times but all this mention of tutti-frutti ice-cream, puff candy and the likes (in this heat*) is making us simply melt….
Take it easy at a slow slow pace:
2.79 Puff candy on a tropical island
Speyside Spey
£71.10 inc free p&p
Wafts of barley sugar and puff candy come and go, as if on a warm breeze, then some light herbal scents (basil or nettles), with chocolate and almond oil. The taste at this stage is sweet and slightly cooling
18.30 Hippie dram (Can’t believe this laid-back bottle is still available!)
Speyside Spey
£77.50 inc free p&p
Luscious and syrupy: grapes and apple skins coated in golden syrup; lemon bonbons and Crabbie’s green ginger wine, salted honeycomb
64.22 Spring meadows and honey
Speyside Spey
£54.20 inc free p&p
Journey through spring meadows while tucking into white chocolate cookie dough ice cream and heather honey
125.43 Dancing dolls in flower meadows
Highland Northern
£71.20 inc free p&p
Little wooden dolls danced in the mouth, leading parades of bright, delightful flavours (chocolate, mint, lemon, ice cream, caramel, coffee)
Very limited bottling:
Of course if the weather takes a turn for the worst, you’ll need something to keep you warm, we found a very small quantity of this not-seen-in-a-while bottling…
55.21 Coastal storms and autumn leaf-fall
Highland Northern
£48.40 inc free p&p
The nose caressed us with sweet warmth (toffee, caramel, fudge, honey, syrup, vanilla, barley malt) then citrus developed (cranberry and cherry cereal bars, Ribena); finally hints of leather and brown sauce
JULY SUMMER SIPPING SAVINGS (stock running low):
SPORTY PAIR: 1.158 & 76.83 only £89.90 (save £10)
1.158 Cricketer’s Dram
76.83 Cocktails after rugby
Za Za Zoom Trio:
125.45, 36.53 & 29.101 for £135.40 (save £15)
125.45 Complex and thought-provoking
36.53 Syrupy zestiness
29.101 Tarred, feathered and set on fire
Harmonious six: All of the above PLUS 7.66 for
£283.70 (save £30)
7.66 Harmonious co-existence of flavour
Browse all bottlings (63 single casks online)
*At the moment of sending the sun is shining brightly over The Vaults
Society Tastings & Events (66 Society tastings online)
Steak & Chips Tasting – The Vaults, Fri 15 July
Wokingham Preview Tasting – Cantley House, Fri 22 July
Falkirk Wheel Tasting – Queen Street, Thu 28 July
New Members Tasting – London, Thu 28 July
Greenock Prevew Tasting – The Tontine Hotel, Fri 29 July
Tunbridge Wells Preview Tasting – Hotel du Vin, Fri 29 July
Stirling Preview Tasting – Golden Lion Hotel, Fri 29 July
Blind Man Bluff – The Vaults, Fri 29 July
Edinburgh Festival Fever: Extra tickets added
We’ve just added more tickets to our Big Malt Hitters events with Jim McEwan of Bruichladdich & John Campbell, Distillery Manager at Laphroaig. And your taste-buds are in for a treat; the casks we’ve squirreled away for our three-dram Tutored Tastings are fantastic!
Don’t miss out…. More
Whisky For A Year: Free Tasting Glasses ends Friday!
Get whiskyed away on a tide of ultimate single cask single malt Society bottlings..
Over the course of the year we’ll send you bottlings, hand-picked by The Tasting Panel, of the highest quality and intrigue.
Sign-up before Fri 15 July and we’ll include a pair of free tasting glasses with your first bottling (77.25 Notes of floral & tobacco)
The Scotch Malt Whisky Society,
The Vaults, 87 Giles Street, Leith EH6 6BZ
Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm).
Visit the Society at http://www.smws.co.uk/memberships for your chance to join and to take advantage of their great offers.
