Archive for October, 2011

Buffalo Trace Distillery Releases Third Round of Single Oak Project Bourbon – American Whisky News


Buffalo Trace Distillery Releases Third Round of
Single Oak Project Bourbon

Will the Third Time Be the Charm in their Quest for the World’s Perfect Bourbon?

FRANKFORT, Franklin County, Ky (Oct. 2011) – The third release of the Single Oak Project Bourbon Whiskey by Buffalo Trace Distillery will be available soon. The Distillery’s quest for the “Holy Grail” has begun, yielding results as bourbon connoisseurs rate their favorite barrels. The wheat recipe bourbons aged in barrels made from wood harvested from the top half of oak trees are early favorites, with barrel #61 and barrel #127 leading the way.

These results are based on consumer feedback posted online at . Nearly 1,000 whiskey aficionados have participated by tasting and rating their Single Oak Project Bourbon. Drinkers in New York City, Los Angeles, Chicago and San Francisco have submitted the most feedback. But it’s not just U.S. consumers who are interested in the Single Oak Project; consumers from 31 countries have visited the website.

But with the third release of the breakthrough bourbon being released in November, the Buffalo Trace team is wondering if barrels #61 and #127 will retain their lead, or will the bourbons in this third batch usurp them?

This third release will explore three important variables that affect the bourbon taste: recipe, grain size, and entry proof. Some of the bottles contain bourbon made with rye and others with wheat. The barrels themselves were made from different trees, each with varying degrees of thickness to their wood grain, from fine to average to very coarse. The barrel entry proof of these bourbons was either 105 or 125 proof. All other variables in the experimental project, such as the stave seasoning, tree cut, char level and warehouse location remain constant. “We can now finally taste the difference in whiskies at two separate entry proofs,” said Harlen Wheatley, master distiller. “There has been much debate about entry proof, so we’re very curious to see the results.”

As with the other two releases, Buffalo Trace hopes consumers can continue to rate each whiskey they taste online at . This feedback helps determine which type of bourbon connoisseurs prefer most. After reviewing a bottle online, consumers will be availed of all the aging details and provenance of the barrel. They can interact with others who’ve also reviewed the barrel, compare their reviews, and even learn for themselves which characteristics they enjoy most, in order to help them select future favorites. Participants online will earn points after each review and most importantly, help Buffalo Trace Distillery create the perfect bourbon!

The Single Oak Project is part of an intensive research project Buffalo Trace Distillery started conducting in 1999 by hand picking 96 trees with different wood grains and then dividing them into a top and bottom piece, yielding 192 unique sections. From there, staves were created from each section and were air dried for either 6 months or 12 months. After all the staves were air dried, a single barrel was created from each tree section, resulting in 192 total barrels. These barrels were given either a number three or a number four char and then filled with either wheat or rye recipe bourbon.

To further the variety of experiments, the barrels were filled at two different proofs, 105 and 125 proof. And if this wasn’t enough, two completely different warehouses were used, one with wooden ricks and one with concrete floors. In total, seven different variables were employed in Buffalo Trace’s ultimate experiment.

For eight years the Distillery continued with its tracking process, creating intricate databases and coming up with a potential of 1,396 tasting combinations from these 192 barrels!

The Single Oak Project Bourbon is being released in a series every three months over the next four years until all of the 192 barrels have been released. The first release hit select stores at the end of May. The second release showed up in stores towards the end of August. And this third release will start showing up at the end of November. Like all the other releases, the quantities are very limited. Every case will contain 12 bottles, each from a different barrel. The third release is made up of barrel numbers 8, 24, 40, 56, 72, 88, 104, 120, 136, 152, 167 and 184. All releases will be packaged in a 375ml bottle. Suggested retail pricing per bottle is $46.35.

At the conclusion of the Single Oak Project, the Distillery plans to take the top rated barrel based on online consumer feedback, make more of that product and launch it under the Single Oak Project nameplate.


About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The distillery’s rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit .

Toronto Friends of Laphroaig Tasting Event – Scotch Whisky News


As you may know after a few trials and tribulations we have managed to bring Laphroaig 10yo back to Canada. To help celebrate, my Canadian colleagues have kindly arranged for me to visit Toronto and conduct a special tasting of the Laphroaig range with Friends of Laphroaig on November 7th. We will be tasting Laphroaig 10yo, Quarter Cask – one of my particular favourites, 18 year old and the part sherry matured 25 year old, along with substantial Hors D’Oeuvres and cocktails at the Park Hyatt Roof Top Lounge, Toronto.

I’m looking forward to being in Canada and seeing as many of you as possible at the event. Below are the details of the event:

What: Friends of Laphroaig Tasting Event
Where: Park Hyatt Roof Top Lounge, 4 Avenue Rd, Toronto
Date: Monday, November 7, 2011
Time: 6:30 – 8:30 p.m.
Tickets: $95 per person, $160 for 2 tickets if you bring a friend
RSVP: to reserve your tickets on a first come first serve basis. There are only 80 seats available for this event so if you do want to come along get your email in as soon as you can.

I often get emails from FOLs telling me how they were introduced to Laphroaig. It’s always nice hearing such stories. I’d love to hear some stories from Canadian FOLs so I have two tickets to give away to the above event. All you need to do is tell me about your first experience drinking Laphroaig.

Send your stories to  and Simon Brooking, our North America Ambassador and I will pick out our favourite. The winner will then receive 2 free tickets to the event or have your existing tickets refunded.



Loch Fyne Whiskies Stocks ‘Knockando 1985 25yo’ – Scotch Whisky News


Loch Fyne Whiskies stocks a new item, ‘Knockando 1985 25yo’

43% abv
£135.00 inc vat
£112.50 ex vat
Knockando 1985 25yo 43%alc.

Very limited and so restricted to 1 per person

A fine sherry-wood matured Speysider.

A full sherry maturation is evident but it is not thickly-cloying. A distinct chocolate top with a nutty and slightly sulphury undertone. And some rosehips. (Forgive me; my tasting conditions were very agreeable but not ideal for considered reporting).

Grows with water. So much so we tried it with ice as well and thought the chocolate notes became very enjoyable!

Flavour Map square I3
on the Rich side of Rich & Delicate

Price excluding VAT: £112.50
£135.00 Including VAT at 20%

Best regards,
Loch Fyne Whiskies


The Bowmore Tempest Third Release is Coming – Scotch Whisky News


We are delighted to announce the arrival of our third release of Bowmore Tempest.

A violent windstorm, frequently accompanied by rain, snow, or hail.

Every year we release a small batch of Tempest to bring you a little taste of a wild, stormy Islay day. Each non chill-filtered batch is a little different one year to the next but will always reflect our raw spirit and is reminiscent of tasting a dram straight out of the cask in our legendary No.1 Vaults here on Islay… A first fill Bourbon cask that is.

Our newest release of Tempest has delicious notes of Seville orange zest coupled with Islay peat smoke, sweet vanilla and barley sugar. We suggest you try it with a piece of rich, dark chocolate to release the sweetness and depth of the spirit – magical!

Visit Bowmore Distillery at



WhiskyCast Publishes Episode #341 – Whisky News


Each autumn, Woodford Reserve releases its Masters Collection whiskey, a variation on one of the five elements of Bourbon defined by Oscar Pepper and James Christopher Crow 160 years ago. This year’s edition is actually two 100% rye whiskies, with one aged in new oak barrels and the other in refill Woodford barrels. Master Distiller Chris Morris unveiled them this week, and explains them in this episode. In the news, they’re cheering in Wick, a bit of rumor control with Laphroaig’s Simon Brooking, and the annual Pappy Van Winkle whiskies are on the way.

Visit WhiskyCast at

Whisky Broker October Update – One year on… – Scotch Whisky News


I know that the recipients of these letters are whisky enthusiasts, many with a part-time involvement in the whisky industry. Those of you who are only interested in the actual product, whisky, can ignore this letter, or skip straight to the product list at the bottom.

My first year of making a living by buying and selling whisky is just over and I’m getting my accounts prepared for the Inland Revenue. Accounts can be a bit boring and don’t reflect the daily frantic action that goes into making the profit (or loss) that they show. Whilst it’s re-assuring to have my accountant refer to profits this is automatically followed by the words “tax liability”. A quick glance at my accounts indicates that I’ve had a good year … good … except, where, I ask myself, is the money to pay the tax? Payment of tax will of course require some planning of cash flow to make it possible, since over the past twelve months I’ve had a habit of spending every spare penny to expand my range of stock. I’ve learned that trying to make profit is not just a mad dash of buying and selling but it has to be controlled. With different UK tax rates being applied to a sole trader and a limited company, I can see that good advice is important and it may well be beneficial to operate through a combination of both. Corporation tax is lower than personal tax and running the business as a limited company might allow me to build up stock in the early years as the business grows. Even when operating at a very small level, one begins to see why businesses are attracted to low tax countries.

I managed to get a scholarship to university and worked in my spare time. As a result I finished university with money remaining from my student loan, essentially a debt which will have to be repaid but which at the moment has the benefit of being interest free. Having access to that money was critical as it was probably the only source of funding available to me. In these days of uncertainty, a bank would have been an improbable source of start-up finance, especially for a young person buying whisky. A year ago I was unmarried, and could eat and sleep in my parents’ home at no expense to myself. Now Jane and I are happily married and we have discovered the simple things in life, like rent, local authority Council Tax (for which we seem to get very little) and the need to own a lawn mower and buy food.

If you’re interested, please read more on my website by clicking here or by typing  into your browser.


Martin Armstrong

Current Stock includes:

Age Distilled at: Dist. Date Cask Type No. Sold No. Unsold Price

0 Tomatin 03/11 Hogshead 1 4 £850

3 Benriach 10/04/08 Barrel 3 3 £900

5 Balmenach 02/08/06 Barrel 6 1 £1100

8 Auchroisk 18/09/2003 Hogshead 0 2 £1850

8 Mortlach 12/05/03 Hogshead 0 2 £1850

8 Glenburgie 13/05/03 Hogshead 0 2 £1850

14 Macduff 14/10/97 R/f Sherry Butt 0 1 Coming Soon

14 Clynelish 14/07/97 R/f Sherry Hhd 6 1 £2488

14 Bowmore 23/06/97 Barrel 2 3 £1990-£2300

14 Dalmore 29/10/96 Hogshead 2 3 £1857-£2258

15 Auchroisk 02/02/96 Hogshead 0 2 £2210

18 Glen Grant 13/10/93 Hogshead 1 2 £4200

20 Cragganmore 08/03/91 Hogshead 4 1 £2684

20 Bunnahabhain 1991 Hogshead 0 2

20 North British 22/01/91 Barrel 3 2 £650, £1600

20 Port Dundas 31/01/91 Hogshead 2 3 £2000

20 Islay Malt 24/12/90 60litre 15 6 £1500

22 Blair Athol June 1989 Hogshead 0 2 £3730-£3995

22 Bunnahabhain 1989 Hogshead 0 3

Bottled Stock: (  )

14yo Bowmore, 70cl, 55% £36

14yo Clynelish (refill sherry hhd matured), 70cl, 53.7% £32

20yo Cragganmore, 70cl, 53.4% £37

14yo Dalmore, 70cl, 55.5% £32

17yo Glen Grant, 70cl, 55% £40

20yo Islay Malt, 70cl, 53.4% £40.50

20yo North British Grain, 70cl, 55.1% £36





Martin Ball from Corridor selected to represent the UK in transatlantic bartender swap

LONDON. 25 OCTOBER 2011: Last night, Martin Ball from Corridor, Manchester, was selected from 18 of our most creative bartenders to represent the UK in The Auchentoshan Switch programme – a transatlantic mixology competition like no other. The winners of the UK and US competitions will swap countries to work in London and New York City’s most prestigious bars – the award winning 69 Colebrooke Row and Apotheke.

As Scotland’s only triple distilled Single Malt whisky, Auchentoshan is a brand that likes to do things differently and the Auchentoshan Switch programme has been no exception. Following a video only entry process and selection criteria based on service and theatre as well as the drink itself, the final showdown was a menagerie of fast paced competition rounds and masterclasses mixed with a good measure of live music, DJs and a live graffiti installation.

The final, which took place at one of east London’s most talked about warehouse spaces, Village Underground, took the form of three rounds judged by an esteemed panel:

· Tony Conigliaro – widely acknowledged as one of the UK’s pioneering drinks creators and co-owner of acclaimed bar, 69 Colebrooke Row

· Giles Looker – renowned mixologist and owner of Soulshakers Bar Consultancy

· Neil Ridley – Imbibe journalist, whisky writer and co-founder of revered whisky blog CaskStrength

In each round, the finalists demonstrated their skill and creativity live in front of the judges and consumers. The first round ‘Creativity and Presentation’ tested the bartenders’presentation skills and imagination as they worked to a set list of ingredients. Round Two ‘Working Under Pressure’ tested bartenders’ability to think on their feet with a secret bag of ingredients presented to them just minutes before their presentation. The final round, ‘Auchentoshan Presents…A Three Wood Masterclass’, saw the two outstanding finalists capture the audience’s attention as they conducted a masterclass on Three Wood’s unique complexity in their own unique style.

Martin Ball’s simple ‘Tight Corner Fizz’ cocktail took him through to the final round, where he led the crowd through a charismatic, knowledgeable and engaging masterclass.

Tony Conigliaro, judge and soon to be mentor of the US winner alongside the 69 Colebrooke Row team, commented: “Martin is clearly immensely talented; he possesses great technical ability but also a great understanding and interpretation of taste and balance of flavours. I wish him all the luck at Apotheke where I’m sure he will benefit tremendously from their guidance.”

Hannah Fisher, Auchentoshan Brand Manager, commented: “The first ever Auchentoshan Switch has attracted more bartending talent than we could have imagined. It was great to see the level of knowledge and appreciation about the brand. We wanted the competition to reflect the brand’s personality so we’re really pleased that last night showdown was something totally unique. We’re really looking forward to seeing the competition on the other side of the pond – next stop Las Vegas and the final there on 26th October.”

The Auchentoshan Switch itself will take place in early 2012, where the winners will experienceworld-leading mixology under the guidance of Apotheke and 69 Colebrooke Row. The UK winner will be mentored by David Clelland, Auchentoshan’s International Whisky Specialistin NYC.

Apotheke is the hottest cocktail bar in Gotham’s underground scene. With no menus, bar chefs cook up individually prescribed concoctions for the taste of the cocktail enthusiasts according to their mood. At Apotheke, the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be simultaneously part of both a theatre performance and a chemistry lab in the mixology heart of the USA – NYC.

The US winner will work at 69 Colebrooke Row and learn first hand the world of cocktail and food science in the only bar-related drinks lab in the world – The Drinks Factory. The winner will work with a team of handpicked, leading mixologists in a lab dedicated to furthering the craft of the cocktail and fully realisingprojects as they filter into the bar. Importantly, they will also become incorporated into the daily bar procedures, as well asvisiting producers and sourcing quality ingredients.

Videos of entries can be viewed here:

UK Distributor: Cellar Trends on 01283 217703 or



As Glasgow’s closest Distillery, Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The benefit? This strength removes the impurities and harshness often associated with single malts and takes the new spirit to it’s optimum strength for reacting with the casks during maturation, allowing Auchentoshan to extract maximum flavours from the wood. The result? A delicate, smooth malt with each expression strongly showcasing the character of cask it was matured in.

At the 2009 San Francisco World Spirits Competition, Auchentoshan 12 Year Old, Auchentoshan Classic andAuchentoshan Three Wood were all awarded a Silver Medal in the Spirits category. At the 2008 San FranciscoWorld Spirits Competition, Auchentoshan 18 Year Old also won a coveted Double Gold Medal.


AUCHENTOSHAN SWITCH ANNOUNCES US WINNER: Chicagoan Charles Joly from The Drawing Room – Scotch Whisky News


Auchentoshan® Lowland Single Malt Scotch Whisky
Win At Finals Held In Las Vegas and London


Glasgow, Scotland (October, 2011) – Two bartenders, an ocean apart are excited and ready to pack their bags, cross the pond, switch countries and ‘jobs’ for two weeks as the winners of the first ever trans-continental Auchentoshan Switch. Auchentoshan® Lowland Single Malt Scotch Whisky, Scotland’s only triple-distilled single malt, is happy to announce that the deserving winners of the Auchentoshan Switch bartender swap are: Charles Joly from The Drawing Room in Chicago, US and Martin Ball from Corridor Bar in Manchester, UK. Both competed in grand finale challenges this past week in London and Las Vegas against 19 of their fellow countrymen, and in three rounds of fierce cocktail competition emerged as the winners. At the Las Vegas showdown, hosted by United States Bartender’s Guild (USBG), excitement and some friendly competitive banter ran high as many of the bartenders were familiar and friendly with each other but all had their eye on the prize — a two week trip to London to work for Tony Conigliaro in early 2012 at his famed 69 Colebrooke Row bar and Drinks Factory, one of the only bar-related drinks labs in the world.


Winner Charles Joly said “I am so proud to represent the US for the Switch to 69 Colebrooke Row. You brought the best of the best bartenders in the country together to work with a great brand like Auchentoshan. I can’t wait to discover more about molecular mixology from Tony and bring back what I’ve learned to the Drawing Room. It was a fantastic night!”


To enter the Auchentoshan Switch challenge, all bartenders were asked to submit a video of themselves making a lemonade and an Old Fashioned cocktail with Auchentoshan Three Wood. To see Joly’s video entry, click here –

Auchentoshan is a brand treasured by whisky aficionados and bartenders alike as one of the smoothest whiskies, thanks to its triple distillation, and perfect for thoughtful sipping as well as the ideal base spirit for a cocktail. Which came in handy at the Auchentoshan Switch finale, held at House of Blues in the Mandalay Bay Hotel, where Auchentoshan Three Wood was the spirited star of the night. This unique and complex Auchentoshan expression has been matured in three different cask types – first in American Bourbon then to Spanish Oloroso Sherry and finally in Pedro Ximenez Sherry casks. Auchentoshan pioneered the three cask maturation process.

Hannah Fisher, Auchentoshan Brand Manager who flew directly from the UK Switch competition to the US said: “It’s really quite incredible to see the interest we’ve had in our inaugural year of the Auchentoshan Switch – so many exceptional bartenders entered from the US and UK! We were so impressed with the time, commitment and seriousness each bartender brought to the challenge knowing that the prize is not $100,000 but it’s actually to WORK! It just proves to us how dedicated these hardworking bartenders are to their craft and I’m so happy Auchentoshan can be a part of expanding their cocktail knowledge. A big congratulations to Charles and Martin from the entire Auchentoshan team. We can’t wait to hear – and taste – more from them next year when they make the switch.”


Judges David Clelland (International Auchentoshan Whisky Specialist), Camper English (author/, winner of Tales of the Cocktail 2011 Best Cocktail Writing award) and Andrew Pollard (VP, United States Bartender’s Guild Las Vegas Chapter) deliberated through three rounds of challenges: in Round One all 20 bartenders were asked to create an original Auchentoshan cocktail, something that would show off their creativity and presentation as well as the rich toffee and sherry oak flavors of Auchentoshan Three Wood; five bartenders advanced to Round Two, where they were presented with six mystery ingredients and tasked with creating an Auchentoshan Three Wood cocktail that contained at least two of those mystery ingredients; and then there were two — Charles Joly and Clinton Terry (from PX, Alexandria)- who moved on to compete head to head in Round Three where each had to present a ‘master class’ on Auchentoshan Three Wood to the judges (and a crowd of their peers). The final decision was difficult as both made eloquent and information-packed presentations. Based on his scores and final presentation, Joly was named the US winner of Auchentoshan Switch 2011.

“It was a really difficult decision to make at each round because the caliber of bartenders was so high,” said judge David Clelland. “I think the number of entries we had for Auchentoshan Switch shows how truly professional these bartenders are and how far they’ll go to advance their knowledge and craft. We were quite fortunate to have such a pool of talent to judge.”


THE SWITCH IN 2012. The Switch will take place in early 2012 when Joly will spend two weeks behind the stick at the famed London bar 69 Colebrooke Row, while Ball will spend his two weeks at a well known bar in New York City. 69 Colebrooke Row is home to the Drinks Factory, one of the only bar-related drinks labs in the world. There, Joly will become incorporated into the daily bar procedures as well as visiting producers and sourcing quality ingredients. In NYC, Ball will work at one of the hottest cocktail bars in Gotham’s underground scene. We’re not revealing the name of the bar just yet, but with no menus there, bartenders cook up individually prescribed concoctions according to their customer’s mood. Here the presentation of the cocktail is as dramatic as the cocktail itself. Ball will be part of both a theater of performance and a chemistry lab at the same time. And yes, there will also be some time for sightseeing as well.


“I’m leaving on a jet plane. Don’t know when I’ll be back again…”


The award-winning Auchentoshan portfolio includes Auchentoshan Classic, 12 Year Old, Three Wood, 18 Year Old and the limited release 21 Year Old, in addition to select vintage, limited edition releases. Auchentoshan is available nationwide in the US and in more than 45 countries worldwide. The Auchentoshan portfolio is imported to the US by Skyy Spirits, LLC. Auchentoshan recently relaunched its website at . Join the Auchentoshan conversation on Facebook.



The United States Bartenders’ Guild is an organization of beverage professionals dedicated to the continued refinement of our craft. Such refinement is achieved through advanced product education; original hand crafted cocktail competitions; and aggressive involvement with other professionals in the beverage industry throughout the country and internationally. It is our intention, desire and main focus to become the most skilled, knowledgeable and professional group of bartenders in the industry. With the resurgence and ever increasing popularity of the cocktail, there is a high demand for creative and professional bartenders. As an industry leader the USBG is responsible for raising the bar and creating new trends to keep our competitive edge. The USBG is currently in the following locations: Atlanta, Austin, Boston, Chicago, Cincinnati, Connecticut, Denver, Hawaii, Houston, Las Vegas, Los Angeles, Miami, Milwaukee, New Orleans, New York, North Texas, Northern California, Oregon, Philadelphia, Phoenix, Rhode Island, San Diego, St. Louis, Tampa Bay.


The eighth-largest spirits company in the US, Skyy Spirits, LLC is a wholly owned subsidiary of Davide Campari-Milano S.p.A. (Reuters CPRI.MI – Bloomberg CPR IM), together with its affiliates Gruppo Campari. 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 with such leading brands as SKYY® Vodka, SKYY90®, All Natural 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®, Frangelico®, Carolans Irish Cream®, Irish Mist® Liqueur, Sagatiba® Cachaça and Jean-Marc XO Vodka®. Skyy Spirits is also the exclusive US distributor of 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, Midori® Melon Liqueur, 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 ,, Twitter: @SkyySpirits and Please enjoy Skyy Spirits brands responsibly and in moderation.




Following the huge success of this year’s Whisky Maker competition, which attracted close to 10,000 entries, the Glenrothes is delighted to announce the launch of Vintage Maker 2012. Whereas this year culminated in four winners spending a working week at Glenrothes Distillery, next year there will be three separate competitions resulting in four winners from the UK, four winners from the USA and four winners from the rest of the world. The successful candidates will be recruited to work as The Glenrothes Vintage Makers in the heart of single malt production, Speyside, Scotland, culminating in the creation of The Glenrothes Vintage 2012.

As part of this opportunity, the successful candidates will learn the time-honoured art of making The Glenrothes and the 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 Vintage Makers will be involved in making casks at the cooperage, laying down casks for maturation and rolling casks to the warehouse.

The Vintage Makers will nose single malt from maturing casks to assess whether the contents are of sufficiently exceptional quality and maturity; only the top 3% of the distillery’s output is bottled as The Glenrothes Speyside Single Malt Whisky. Finally, the Vintage Makers will have the opportunity to create the Vintage 2012 of The Glenrothes, to be released when it reaches the peak of maturity.

After work, our Vintage 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 Vintage 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.

Entrants must submit 1500 characters or less in answer to the question ‘Tell us about your Vintage moment.’ Entrants may also upload a picture or link to an online video to supplement their written entry (but this is not necessary). The winners will be the entries that in the opinion of the judges, best represent the definition of a Glenrothes Vintage moment: A perfect combination of time, place, people and/or occasion when everything comes together to create a moment that will stay in the memory forever.

The competition will run from October 2011 to the 31st January 2012 and can be entered at 


Ralfy Publishes Episode #228 – Swedish Whisky News


For that special Scandinavian SingleMalt moment meet Macmyra in whisky review 228 – Macmyra 1st Edition Whisky (at


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