True Tales Events

Hello,

You may remember I recently wrote about True Tales in Toronto, an evening of storytelling and whisky, hosted by New York based professional storyteller, Peter Aguero and Jian Ghomeshi,  an award-winning broadcaster and musician.

Grant’s True Tales was born in Manchester, UK and events have taken place around the world but Canada was the first to…

http://blog.grantswhisky.com/2011/09/true-tales-events/

Kind regards,
Ludo

Chef Alliance Group Photo – left to right: Massimo Riccioli of Massimo Restaurant and Oyster Bar, Pascal Aussignac of Club Gascon, Rowley Leigh of Le Café Anglais,Adam Johnson of Le Manoir aux Quat’Saisons, Jacob Kennedy of Bocca di Lupo, Richard Corrigan of Corrigan’s Mayfair, Catherine Gazzoli, CEO of Slow Food UK,Trevor Gulliver of St John Restaurant, Sam Harris of Zucca, Gerry Tosh, Ambassador of Highland Park, Bryn Williams of Odette’s and Marcus Wareing of the Berkeley

LONDON’S TOP CHEFS OUT IN FORCE TO CELEBRATE LAUNCH OF SLOW FOOD UK CHEF ALLIANCE

Leading lights of the culinary world came together yesterday at an exclusive event to mark the launch of Slow Food UK’s Chef Alliance; a new initiative, which will encourage chefs to actively support the aims of Slow Food UK.

Twenty-five of London’s celebrated chefs, including the Michelin starred Michel Roux Jr, of Le Gavroche fame, Bryn Williams, Chef Patron at Odette’s and Francesco Mazzei of L’Anima, congregated at Richard Corrigan’s eponymous Mayfair restaurant (28 Upper Grosvenor Street) for Slow Food UK’s inaugural Chef Alliance gathering.

The star-studded event was hosted by Slow Food UK CEO, Catherine Gazzoli and Irish-born chef/restaurateur Richard Corrigan; who has taken on the role of Chef Alliance spokesperson.

The dynamic scheme, which launched in partnership with Highland Park whisky, hopes to engage Britain’s chefs in actively supporting the aims of Slow Food UK, by championing small scale producers and sustainably sourced, quality produce. Slow food is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.

Chefs who attended the lunch enjoyed a menu, specially created by Richard Corrigan using Ark of Taste produce; a list of UK products in danger of disappearing, which eventual members of the alliance will be encouraged to use, when appropriate, on their own menus.

Richard Corrigan, Slow Food UK Chef Alliance spokesperson, said: “Slow Food UK Chef Alliance is bringing together the UK’s top Chefs who are actively championing great ideas to benefit the agri and culture of these islands.”

CEO, Catherine Gazzoli said: “We’re really excited to be welcoming so many acclaimed chefs to the alliance. Many of the chefs are already actively trying to use sustainably sourced, great tasting local produce; the alliance will simply allow them to shout about it.

“It’s great to know we have so much support out there, I truly believe this is the start of something very special.”

Gerry Tosh, Global Marketing Manager, Highland Park said: “At Highland Park our commitment to making great whisky, which is rich in flavour and offers the best taste experience, sits at the very heart of what we do. Working with Slow Food therefore feels like a natural fit for us and one where we can forge a partnership grounded in shared beliefs and values.”

The Chef Alliance will be rolled out across the UK, with regional launches set to be hosted over the coming months. All types of establishments will be welcomed, however resident chefs must first become members of their local Slow Food group and membership will be by invitation only.

About Slow Food UK

Slow Food is a global, grassroots movement with thousands of members, in 150 countries around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy. A non-profit, member supported association, with charitable educational programmes, Slow Food was created to counter the rise of fast food and fast life.

Slow Food UK has developed the Slow Food UK Chef Alliance as recognition of those chefs who champion and share our vision that all food should taste great, should be environmentally sustainable and that producers should be paid a fair wage. http://www.slowfood.org.uk

Chef Alliance Photo – left to right: Scott Dickson, UK Brand Manager Maxxium, Richard Corrigan of Corrigan’s Mayfair, Catherine Gazzoli, CEO of Slow Food UK, Gerry Tosh, Ambassador of Highland Park

About Highland Park:

Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world. For over 200 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection. Its range of 12, 15, 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.

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.

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

www.drinkaware.co.uk

About Slow Food UK Chef Alliance spokesperson, Richard Corrigan:

As a chef Richard’s philosophy is firmly rooted in a sense that food should reflect both who we are and where we are. Born in County Meath, Ireland, he was raised in a farming family that grew, fished and hunted much of the food that came to the table.

Richard is actively involved in the Slow Food Movement and heartily believes in the “farm to fork” philosophy. He promotes small artisan producers both in the UK and in his native Ireland.

Richard can be seen behind the stoves in the renowned Bentley’s Oyster Bar and Grill in London’s Piccadilly and in the award-winning Corrigan’s Mayfair.

He has also written two cookbooks: The Richard Corrigan Cookbook: From The Waters and The Wild, and The Clatter of Forks and Spoons.

Glenfiddich NAS Snow Phoenix (47.6%, OB, 2010)

A dram with a story, non-chill filtered and a limited edition n to boot…the nose is quite strong at first blush with loads of cask notes and banana, rich over ripe fruit (pear & lychee) along with some heather, candle wax and cold unsweetened tea (and no milk of course!). Quite a strong nose for only a short hop over 46% ABV but all in all very pleasant and time in the glass does it not harm; quite multi faceted. The taste is a surprise in that it’s much like the nose with a big strong arrival and lots of wood notes; oak spice, hints of nutmeg and clove, some more of the heather (some fragrant notes lurking behind the oak spice) and a little malt. However much like the aroma it’s all very nice; quite a big whisky and very enjoyable, solid without any off notes. A little malt hiding in the back ground. The finish is still warming (my oh my, the alcohol is quite evident even in the finish) and is very active with the aforementioned descriptors and finally some malt arrives towards the end, a nice gift (actually it grows quite a bit and becomes quite assertive).

A very nice Glenfiddich indeed. A little water improves it immensely; reduces the alcohol and brings out a really good interplay between the sweetness and the oak spice. Excellent with water. Still peppery though…

Price $90

Score 89

Read all about the Glenfiddich Snow Phoenix HERE

Enticing curiosity dram

Cask No. 3.178
Islay, Loch Indaal

The nose took us to a fresh machair environment, where we could find discarded sea shells and distant barbeque smoke (smoked ham ribs cooking?). There was also considerable tar, some witch hazel, pencil cases and sherbet. The palate was a bit of a shock – that instant signature blast of lavender and parma violets; tar again, chalk and prosciutto – quite a salty finish. With water, we could identify the parma violets on the nose; also liquorice allsorts and ‘granny’s handbag’. The reduced palate was fresh, sweet and enticing; lots of confectionary, liquorice and salt. A curiosity dram from Islay’s oldest distillery.

Drinking tip: A conversation piece

Colour: Young straw gold
Cask: Refill sherry butt
Age: 23 years
Date distilled: December 1987
Alcohol: 48.4%

$145

A Calming Silky Bath

Cask No. 26.80
Highlands, Northern Highlands

A deeply indulgent nose with beeswax, thick honey and linseed oil. Concentrated fruit desserts follow with plums and red cherries, sticky toffee pudding and cooked banana in warm sauce. The palate was rich too with deep dark fruits (plums, cherries, blackcurrants), runny honey and powder puffs. The reduced nose was elegant and refined – waxed limes, blackberries and baked plum cake. The reduced palate was wonderfully smooth, creamy and waxy with cherry syrup and chai tea. A lovely lingering fruity aftertaste. This Northern Highland distillery was built by the Duke of Sutherland in 1819.

Drinking tip: As a treat at the end of the working day – to slow down and relax

Colour: Ginger bronze
Cask: Second-fill hogshead
Age: 19 years
Date distilled: April 1992
Alcohol: 53.0%

$130

Coastal storms and autumn leaf-fall

Cask No. 55.21
Highlands, Speyside (Findhorn Valley)

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. The palate had puff candy, treacle and dark cherry sweetness, but also liquorice and aniseed heat and a salty, granite, mineral aspect. The reduced nose uncovered barley sweetness, something of the autumn leaf-fall, salted porridge and a beach after a storm. The palate had candied angelica, tutti frutti ice-cream, fresh linen and a citric, salty tartness that lingered on the tongue. The distillery is along the coast from Nairn.

Drinking tip: After a walk on a storm wracked beach or a windy autumn day

Colour: Lemon jelly
Cask: Second-fill hogshead
Age: 12 years
Date distilled: September 1998
Alcohol: 59.1%

$110

A harbour side journey

Cask No. 93.44
Campbeltown

As I was walking down to the harbour, chewing herbal bubble gum I passed smoked prawns, Arbroath Smokies, and Frazzles crisps; the beautiful fresh sea air carrying a whiff of Germolene, Elastoplasts
and samphire calmed the stench of petrol and tar. I couldn’t but enjoy tasting some fresh smoked mussels, smoked seafood chowder, miso soup and cinnamon doughnuts. After a glug of water I smelled creosote fences, incense, pine resin, hay and a perfumed ladies fur coat, while tasting oily, smoky Chinese five spice pork belly that was hot, fatty and ashy. This distillery is said to be haunted by Duncan MacCallum.

Drinking tip: Try while sailing with your feet lapping the water, walking the dog on the beach or fishing on the open sea

Colour: Pear juice
Cask: Refill barrel
Age: 11 years
Date distilled: July 1999
Alcohol: 61.8%

$95

Strumming the strings of the soul

Cask No. G5.2
Grain

The nose [BLEW US AWAY] had coconut body lotion, gorse flowers, caramel [LIQUID SUNSHINE] and spicy, earthy notes (menthol, molasses, scented wood) [A STOATER]. The palate [BEAUTIFULLY DISTINCTIVE] carried toffee, caramel and syrupy sweetness [OH HAPPY DAYS] and tasted like rum, but nicer [‘IF THIS IS RUM I’M JOINING THE NAVY’]. The reduced nose [WAVES OF PLEASURE] suggested sugar cane, orange oil, coconut macaroons [MORE OF THIS PLEASE] and toasted oak shavings, while the palate’s [HEAVENLY COMFORT] sweet vanilla and fruit compote showed just how great [STRUMMED THE STRINGS OF OUR SOULS] grain whisky can be. From Scotland’s most northerly grain distillery.

Drinking tip: Could be the last dram of the night – could be the only dram of the night

Colour: Rich shiny gold
Cask: New toasted oak hogshead
Age: 17 years
Date distilled: May 1993
Alcohol: 65.3%

$120

Please click on the LINK to read further and visit the SMWS of America at www.smwsa.com  for information on how to join. 

Highland Park 1978 / Vintage Collection

This 1978 single malt whisky is the latest release from the very

popular ‘Vintage Collection’ from Highland Park Distillery.

Presented in a beautiful wooden casing, the designs represent the skills of the

Viking craftsmen working with wood. The picture on the front of this 1978 bottling

features the beasts head, considered the masterpiece of a craftsman.

This, the sixth release in the range is bottled at 47.8% vol, higher than the other whiskies in this range. Other expressions include; Leif Eriksson and whiskies from 1998, 1994, 1973, and 1990.

“The Highland Park vintage collection is a celebration of the wanderlust of the Viking’s whose spirit lives on in the intrepid travellers today”

Available in very limited numbers.

£499.00

Click here to view all our new arrivals!

Sláinte!

Abbey Whisky

Ardbeg NAS Alligator (51.2%, OB, 2011)

The latest furor from Ardbeg using “Ferocious ‘Alligator’ charring of new American oak casks has created a spicy, dark dram of hidden depths, within which lurk deep tarry coffee, barbeque, sizzle and sooty aromas”.  Non chill-filtered and all (but no mention of added colour?). On the nose there is some fragrant notes (think heather and juniper) along with the promised peat reek. As it spends more time in the glass the peat reek begins to grow over powering the previous descriptors. However there is some very nice sweetness and chocolate in the mix also which adds to the complexity of the aromas. There’s some nice depth here. Hints of roasted nut (peanuts, perhaps) and some citrus in the form of lemon. With water it’s the bottom of the volcano and very tarry. The taste without water is quite good; some good citrus, some sweetness and then a headlong rush in some truly excellent peat reek and malt with the chocolate hanging n for dear life. Water brings out some very good sweetness but the peat reek hangs on really well. The finish is long, warming, very BIG, lashings of good peat reek and some sensational chewy malt.

Well done Ardbeg, yet another vibrant intriguing dram. With or without water it’s very good.

US$135/£59

Score 88 points

The 10 Year Struggle

WMD, the CIA, Ugly Betty, Flying Health & Safety Inspectors, Yellow Submarines and Perilous Whisky, just a few of the unusual events that befell Bruichladdich distillery over the decade since it was resurrected.

Now, against considerable odds, the first ten year old whisky distilled by the men who brought Bruichladdich Distillery back from from oblivion, has gone on sale.

A weekend of celebrations was held for a select group of shareholders, distributors, barley farmers and international guests who gathered on a gale beaten Islay for a luncheon, a presentation of the provocative new website and an emotionally charged ceremony to acknowledge the first bottles coming off the bottling line.

1000 bottles of The Laddie 10, sporting a commemorative “I was there!” back label (for this one day only) sold out in three hours to a scrum of enthusiastic islanders and whisky fans.

Sir John Mactaggart Bt., Bruichladdich chairman, revealed in an defiantly upbeat speech, that there were top whisky industry players who warned him that the project was doomed to fail. But they underestimated the ‘passion and reason’ of the Bruichladdich set up.

He went on to highlight the successes, trials and tribulations of the decade which included being spied on by the CIA looking for WMDs, liberating Ugly Betty still, fuelling race cars with X4, flying health & safety inspectors, and lost Royal Navy yellow submarines.

The coming of age is a landmark moment for the company that set out in 2001 to renovate the old Victorian distillery which had been closed down in 1994, having only operated part time for a decade before that.

Managing Director Mark Reynier, said “It’s a very proud and highly emotional moment for all of us. This is the first spirit we distilled, once we got it all going again. It’s not been easy. This is the hard-won fruit of 10 years of unrelenting blood, sweat and tears by the whole team.”

The Laddie 10, a dram created by whisky legend Jim Mcewan, is designed to show off the timeless, Bruichladdich qualities of elegance, balance, purity and fruit, with that famous sea breeze tang.

The company has a reputation for the unconventional, particularly the packaging, and the Laddie 10 in its bright, aqua livery is no different.

Reynier explains: “As progressive Hebridean distillers, we have a different way of doing things to the rest of the industry – it’s why we are still here – and that includes modern packaging.”

“We don’t do flags, crests, illustrations, highland glens; nor engravings, Celtic typefaces, Gaelic scrolls, or Monarch of the Glen. We do Bruichladdich.”

The RETURN of the Legendary Cask Ends Sale

The Legendary Cask Ends Sale is BACK, and what a sequel! High Tasting Panel scorers, Golden Oldies and Hard-to-find casks are part of the mystery action. But keep a tissue at the ready, our parcels will melt the heart and bring a tear to the eye with sheer joy!

Cask Ends Parcel A: Ex-bourbon casks
3 x Highland & Speyside (10-21YO, gauranteed one 13YO)
£99 inc. free p&p

Cask Ends Parcel B: Ex-sherry & bourbon mix
3 x Highland & Speyside (10-23YO, gauranteed one 23YO)
£105 inc. p&p

Cask Ends Parcel C: Ex-sherry casks
3 x Highland & Speyside (10-18YO, gauranteed one 26YO)
£115 inc free p&p

(New price reflects the sheer quality of the parcel bottlings)

ADDITIONAL Bottle Offer: Buy 41.51 for only £43.50 (save £21) *with ANY Cask Ends Parcel…

41.51 Hokey Pokey, Super-kid and Monkey Blood
Speyside Spey
WAS £64.50..NOW * £43.50 inc. free p&p
A densely fruity nose – Mr. Kipling’s Fruit Slice, mincemeat, Jordan’s muesli with dried raspberries, raspberry ripple vanilla ice – all drenched in Cherry Cola

Sale Ends: Fri 30 Sept (subject to availability). Limited number of MYSTERY Cask Ends Parcels available. An alternative bottle will be offered if 41.51 runs out.

Cask Ends Sale

Society Tastings & Events (57 Society tastings online)
All about smoke – Queen Street, Tue 20 Sept
Colin Dunn’s Society Choice – London, Thu 22 Sept
Steak & Chips Tasting – The Vaults, Sat 24 Sept
From Leith to Bavaria – The Vaults, from Mon 26 Sept
New Outturn for the Cheese Lover – Queen Street, Tue 27 Sept
New Outturn for the Meat Lover – Queen Street, Wed 28 Sept
All things Bavarian – The Vaults, Wed 28 Sept

October Outturn Preview Tastings: taste and explore October’s Outturn (FIVE drams!) with a spot of supper:
Guildford – Manor House Hotel, Thu 29 Sept
Dunfermline – Garvock House Hotel, Thu 29 Sept
Brighton – Hotel du Vin, Fri 30 Sept
Manchester – Malmaison, Fri 30 Sept

More Society tastings

EXPLORE our Sept Recommendations:
PAIR: Buy 23.69 & 7.67 for only £91.30 (save £10)
23.69 Dusty muesli and green bananas
7.67 Breakfast dram

TRIO: Buy 125.51*, 9.61 & 30.66 for £146.40 (save £15)
125.51 Perfumed sweetness and zesty fruits
9.61 A hot summer’s day among the gorse
30.66 Muscovado, Macadamia and Manuka

CASE: Take the Sept PAIR, TRIO and ADD *76.86 for £272.50 (save £30) 76.86 Winter Warmer

*alternative bottle
Browse all bottlings

Whisky Magazine’s
2012 Independent Bottler of the Year www.whiskymag.com/awards/ibc/2011/ 

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.

Oranges and Cinnamon, After Eights and Roaring Flames….

This year, the Society is capturing the Essence of Christmas with delicious private dining, all wrapped up with flaming sensory cocktails and Christmas whisky ‘affogatos’!

FESTIVE FROLIC FREEBIE!
Book your private Christmas celebration before 30 Sept and the booker goes free!

FESTIVE DINING
Indulge the senses with a flaming sensory cocktail on arrival, followed by a delicious three course festive meal, lovingly prepared by our Michelin applauded team. Wrap up your special occassion with a Society whisky ‘affogato’ before your celebrations continue on into the night.

Festive dining from £40 and suppers from £25 per person, available in all of our six unique and distinct function rooms in Scotland’s capital.

Contact the SMWS Events Team on 0131 555 2266 or email events@smws.com and quote ‘Essence11’

Visit www.smwsevents.co.uk for more one-of-a-kind whisky tasting, dining and meeting inspiration.

Terms: Festive Frolic Freebie offer applies to bookings of Christmas package for 10 or more people. Not applicable with any other offers.

NO BULL… We hope our previous email featuring a matador didn’t cause offence.

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.

A Stramash I hear you say………….

An uproar! A shindig! A glorious rammy! Roll up ladies and gentlemen for the inaugural Edinburgh Whisky Stramash, a wonderful event to enjoy Scotch and other worldly whiskies in new and innovative ways. An affair to excite the purists, tempt the interested and intrigue the indifferent, amongst many you can expect some murky theatre, invigorated senses and a modern take on ole’ fashioned fun along with an opportunity to try a huge array of amazing drams.

Murder. . . . . . . . . . Whisky. . . . . . . . . Barbers. . . . . . . . . Cocktails. . . . . . . . . . . . . . .  Music. . . . . . . . .

Held at The Surgeon’s Hall in Edinburgh, a beautiful and dramatic venue steeped in great whisky history and tradition, a ticket inclusively allows you to sample the amazing range of different whiskies and all the experiences are based on a first come served basis.You can expect us to arouse your curiosity over the coming months with our forthcoming tail of the Edinburgh Whisky Stramash on the 26th and 27th of May 2012…………

Whisky Stramash