Don’t forget we are closed Christmas Eve from 1pm, Christmas Day, Boxing Day and New Year’s Day but open all other days 10am – 5:30pm.

Spike Holiday Dishes with Maker’s Mark Bourbon For Bold Flavors

Caramel and vanilla are winter recipe staples, but did you know you can enhance dishes with these flavors by using Maker’s Mark Bourbon? Our handcrafted whiskey is made from soft red winter wheat and barrel aged for up to seven years in charred American oak barrels. This process infuses our smooth tasting premium bourbon with warm and creamy caramel and vanilla flavors, making it perfect for adding to food and pairing with winter feasts.

Brian Bistrong, chef at the acclaimed Bouley Restaurant in New York, has crafted a sensational recipe for Grilled Quail with Maker’s Mark Glazed Turnips that will brighten up any Christmas Feast. A glass of Maker’s new Maker’s 46 Bourbon, served neat, pairs perfectly with this dish while a glass of Maker’s Mark Egg Nog is the perfect finish to the meal.

Grilled Quail with Maker’s Mark® Glazed Turnips

Serves 4

Prep Time: 10 minutes. Cook Time: 15 minutes. Level: Easy.

Created by Chef Brian Bistrong

4 pieces semi-boneless quail
8 pieces baby turnips, peeled and sliced thinly into rounds
4 pieces scallions, white and green, sliced into 1” pieces
2 tablespoons Maker’s Mark®
2 teaspoons butter
1/3 cup strong chicken stock
Salt and pepper
Zest of ½ lemon
Vegetable oil

1. Pat the quail dry with a paper towel and then lightly brush with vegetable oil. Season the quail with salt and pepper.  Heat the grill/grill pan on high until it is smoking hot. Reduce the heat to medium.
2. Place quail skin side down and grill 1-2 minutes until golden.  Turn over and cook another 2-3 minutes. Remove the quail from the pan and allow to rest before cutting each quail in half lengthwise.
3. While quail is resting, heat a small sauté pan over medium heat. Add the butter and allow it to melt with no color.  Add turnips, season with salt and pepper and cook for a couple minutes, stirring often.
4. Add the Maker’s Mark® and cook off the alcohol. Add chicken stock and reduce slowly.  When turnips are tender, finish with scallions and lemon zest.
5. Divide the turnip mixture onto four plates and place two pieces of quail on top of each plate. Sauce with the remaining cooking liquid. Serve immediately.

Maker’s Mark Egg Nog

1 liter Maker’s Mark
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.

Maker’s 46 is the first new bourbon from Maker’s Mark in 52 years. Bolder and more complex, it’s for sipping and savoring.

With only a few days to go, I wanted wish you all a very Merry Christmas and a happy New Year. I hope your day is filled with joy and your stocking is filled with Jura!

On an island that takes superstition very seriously, New Year’s Day is an important time of year. That’s why we always ‘first foot’ our fellow islanders carrying a bottle of our favourite dram. This always ensures good fortune for the coming year. Not to mention, a warm welcome from whoever answer the doors.

Slainte

Willie Cochrane
Jura Distillery Manager

P.S. If you have friends or family who also share your passion for jura whisky and might like to become Diurachs, send them to www.isleofjura.com where they’ll discover more about our mystical isle.

The Claymore Times
~ All The News That’s Fit To Drink ~

Connoisseurs Choice 1968 Glen Keith 46%vol        (LCBO # 262808)

The second whisky for the winter months, the much anticipated 1968 Glen Keith, bottled at 46% vol. A Chivas Regal distillery that went silent in 1999. A very rare find which has been maturing for 39 years, as with all these rare whiskies it can only be found in five LCBO stores at a cost of $405.95 per bottle, as usual you can have your local LCBO store deliver for you. 

This is a bottle that you share with 4 friends or keep for yourself.

Originally a meal mill, Glen Keith Distillery is in Keith, on the banks of the river Isla, opposite the Strathisla Distillery. Although much of the mill has been demolished, Chivas Brothers converted it to a distillery in 1958 and it was one of the first new malt distilleries built in Scotland since the distillery-building boom of the 1890’s. In 1970, Glen Keith became the first distillery in Scotland to have a gas-fired still and the first microprocessor for controlling aspects of production was installed 10 years later.   

There’s a lovely wee article by Martine Nouet which can be accessed at this site

http://www.maltmadness.com/whisky/glen-keith.html for some interesting reading.

Tasting Notes:

·AROMA without water
·Sweet and fruity – figs. With delicate toffee elements and a sweet Sherry influence.
·TASTE without water
·Initially chilli pepper, hot and mouth warming. Sweetness and nutty elements – brazil nuts.
·AROMA with water
·Fragrant and flowery notes with a defined Sherry sweetness that lingers.
·TASTE with water
·Initial heavy sweetness, a delicate heat develops and a hint of citrus comes to the fore.

·COLOUR
·Pale gold.
·Body
·Medium
·Finish
·Long and Sherry sweetness.
·Cask Type
·Refill Amercian hogshead.

Locations for the 1968 Glen Keith (LCBO # 262808)

TORONTO-CENTRAL 10 SCRIVENER SQUARE
TORONTO-CENTRAL 2 COOPER STREET
OTTAWA 275 RIDEAU STREET
OAKVILLE 321 CORNWALL DRIVE
TORONTO-NORTH YORK 2901 BAYVIEW AVENUE

What’s going on in the area:

The Red Bird in Truro, NS. is setting up a tasting for January, the Red Bird is one of my favourite whisky pubs and I always drop in when I’m out east.

The LCBO is hosting a whisky tasting on January 19th at the Four Seasons Hotel in Toronto call 416-365-5767 for tickets at $99 each.

The latest edition of PUB Magazine http://www.pubmagazine.ca/upcoming_issue.php has a couple of great articles from Stephanie’s The Dam Pub, Reid from the Feathers, Rob from the Dockside Pub and even Claymore Imports gets a wee mention, It’s a great magazine for a subscription of only $20 per year. 

And if you happen to be in BC for Jan 19th sign up for the Victoria Whisky Festival.

Other Whiskies coming soon

21 yo Glen Grant
1963 Glen Grant
Caperdonich
15 yo Mortlach
Aultmore
1997 Dailuaine
Glendullan
 
Sláinte
 
Bill Somerville
Global Operations Director
Claymore Imports Inc.
Mail:     bill@claymoreimports.ca

Royal Salute World Polo to Toast 2012 in the Blue City

Royal Salute, the world’s leading luxury Scotch whisky, has announced its third year as title sponsor of The Royal Salute Maharaja of Jodhpur Golden Jubilee Cup that takes place in the Indian state of Rajasthan on 26 – 31 December annually.

With a historical connection to polo dating back to 1889, Jodhpur, also known as The Blue City, is one the most intriguing destinations in the world for the sport of kings. Set in the majestic foothills of Umaid Bhawan Palace, the tournament this year takes place over four days with surrounding festivities hosted by His Highness the Maharaja of Jodhpur with guest of honour, Torquhil Ian Campbell the 13th Duke of Argyll.

Bringing together over 100 VIPs, the Maharaja will host guests from China, Malaysia, the Middle East and the UK to enjoy the world-class 10 goal polo tournament and spectacular social events, including the exclusive Royal Salute Golden Jubilee Ball and the New Years Procession through the historic Mehrangarh Fort, lead by the Maharaja.

With supporters such as Rolls Royce and players including the captain of the Indian polo team Samir Suhag, the Royal Salute Maharaja of Jodhpur Golden Jubilee Cup further highlights the Scotch whisky’s growing commitment to international polo, with sponsorships of the world’s most prestigious polo events across the Americas, Asia Pacific, Europe and the Middle East. The tournament is closely followed by the Royal Salute Nation’s Cup in Dubai on 6 – 13 January 2012.

For further information www.chivasbrothers.com