Balblair Single Malt whisky and WIRED Magazine collaborated to create an exclusive photography competition for Balblair fans and WIRED readers, with exceptional prizes to be won. In September and October we will be encouraging talented amateur photographers to submit their work to the WIRED team. The brief for entrants is Balblair’s motto: timed to perfection. Entries will be judged by WIRED picture Editor Steve Peck and Editorial Photographer of the Year 2010 – Edmund Clark.

First prize in the competition is a VIP trip for two to Balblair distillery and a bottle of the oldest and most exclusive Balblair vintage, the superb 1965 (worth £1,500)

Runner-up will be treated to bottles of each of the vintages from the Balblair core range, currently including 2000, 1989 and 1978.

Additionally, the winning entries will be presented in the January 2012 issue of WIRED (available from 8th December).

Not-so-dry facts

• Competition runs from 1st September to 14th October
• Entrants are asked to submit photographs (their own work) which encapsulate the phrase timed to perfection
• All the entries should be sent to WIRED magazine at wiredcompetition@condenast.co.uk
• Photographs will be judged by an expert panel including an award-winning editorial photographer Edmund Clark
• For full entry details and T&Cs please visit WIRED Insider at www.wired.co.uk/wiredinsider2011/balblair

Dalmore Distillery

Producing single malt whisky since 1839, The Dalmore Distillery is located deep in the magical Scottish Highlands. Dalmore single malt whisky is regarded by many experts and connoisseur’s around the world as one of the most prestigious single malts produced in Scotland.

Below are three very limited and rare examples from this amazing distillery.

Sláinte!

Abbey Whisky

Dalmore Distillery Exclusive / 1991 / Cask 446

The Dalmore Distillery Exclusive is a vintage 1991 single malt whisky drawn from cask 446. Available only at the distillery itself, this single cask release of 450 bottles is rather special as Dalmore very rarely release a single cask bottling.

A very tasty dram that makes for great investment.

£230.00

Dalmore 1974, Matusalem Sherry Finesse

This sensational malt has been drawn from a single, Spanish oak, sherry butt which once held 30 year old Matusalem Sherries from Jerez De La Frontera. Aged for long periods in barrels such as American Oak, this fine malt was further aged in Apostoles and Amoroso Oloroso sherry wood. The last five years were spent, finely maturing to perfection in Matusalem sherry butts resulting in an unbelievable Highland malt whisky.

Awarded a Platinum Medal – 99 Points – 2011 International Review Of Spirits

£550.00

Dalmore Clan Mackenzie / 17 Year Old / 1992

Whilst out hunting in 1263 an ancestor of Clan Mackenzie saved King Alexander III from being gored by a stag. To show his gratitude the King granted him the right to bear a stag’s head in his coat of arms. Still to this date Dalmore distillery proudly shows off this emblem on every bottle of single malt whisky released. Dalmore was long owned by the Mackenzie family.

£130.00

Abbey Whisky
07890 983 844
enquiries@abbeywhisky.com

www.abbeywhisky.com

The keenly awaited Alligator Ardbeg release has arrived at Nickolls and Perks Wines & Spirits Merchants. A scaled down price of £55 gets you a bottle of the Islay-gator if you happen to be one of the first 12 people to call us for it!

Call 01384 394518.

NEWS : You will find Ardbeg Alligator at the Midlands Whisky Festival LVMH stand on Saturday 24th September. www.whiskyfest.co.uk  

Ralfy has a robust Indi-malt-moment with Whisky Review 216 – Glenrothes (Signatory Vintage 1994) including some Independent bottle-purchase advice.

See for yourself at www.ralfy.com

BenRiach’s Rare 1978 Firkin Cask yields just forty sublime bottles.

Speyside’s BenRiach Distillery has announced its most exclusive bottling ever, the BenRiach 1978 Firkin Cask.

Only forty bottles of this exquisite 32 year old single malt will be available, making this an ultra-rare BenRiach expression.

The bottling follows the discovery of an unusual “Firkin” cask at the Elgin distillery.

BenRiach’s Managing Director Billy Walker takes up the story: “It’s always exciting to discover exceptionally rare and unique casks in our warehouses, and BenRiach has more than its fair share!

“Upon unearthing this Firkin, we knew we had found something truly extraordinary and sublime which will delight even the most demanding of BenRiach whisky aficionados.”

Mr Walker explained Firkin casks were traditionally used for the maturation of fine ale and the name is derived from the Middle Dutch word “vierdekijn”, meaning ‘fourth’ – in other words, a quarter of a full-size barrel.

“Because a Firkin’s size is smaller than that of a standard barrel, there’s a greater surface to liquid ratio when the spirit undergoes maturation, and this imparts a more intense, fuller flavour,” he added.

“This cask, number 6337, is one of the only two Firkins in our possession. Distilled and filled to cask on June 26, 1978, and bottled at 40.1% earlier this year, the style of the whisky is classic Speyside. Due to the size of the cask, and the age of the whisky, it has generated only forty bottles, so it’s bound to become a much sought-after collector’s item.”

The packaging has been designed to reflect the super-premium nature of the whisky, with the bottle silk-screened and the closure sealed via a wax dip, all of which is housed in a beautiful hand-crafted wooden box.

The forty bottles will be available from September 2011.

Mr Walker’s tasting notes indicate just how special this 1978 single cask bottling is, see below.
 
BenRiach 1978 Firkin Cask Tasting Notes
——————————————————————————–
 
Producer’s Tasting Notes:

Colour: Clear and bright. Light gold.

Nose: Fresh summer fruit aromas are accompanied by bold floral notes, in particular daffodils and freshly cut rosehips. Honey and subtle oak add to a tremendously complex whisky.

Palate: Full, complex and long. Incredibly well-developed with smooth, creamy vanilla married with a delicate yet clearly-defined fruit base. Apricots, peaches and nectarines drizzled with honey and a sprinkle of cinnamon.
 
The packaging has been designed to reflect the super-premium nature of the whisky, with the bottle silk-screened and the closure sealed via a wax dip, all of which is housed in a beautiful hand-crafted wooden box.

The forty bottles will be available from September.

Miner's Delight Inn

Second Saturday Scotch Sipping at Six

2nd Saturday    each month    6 – 9 p.m.    no reservation required

Enjoy 5 half-ounce samples of single malt Scotch whisky: $20

♦  We feature 3 single malts, including a Malt of the Month *

♦  You roll a die then pick a whisky from one of the six Scotch regions

♦  You pick your Connoisseur’s Choice from our menu of 73 single malts

Peruse our whisky library. Learn about our single malts in our menu book: distillery info, tasting notes, & more.  Enjoy light hors d’oeuvres. Non-whisky drinkers welcome.

Featured malts:

* 10% off bottles of the Malt of the Month

September 10, 2011

anCnoc 12 yo *

Cragganmore  12 yo

Arran Machrie Moor

October 8, 2011

Benromach 10 yo *

GlenDronach 12 yo

Highland Park 12 yo

November 12 , 2011

Glen Grant 10 yo *

Longrow CV

Glenkinchie 12 yo

December 10, 2011

Glen Moray 12 yo *

Smokehead

Kilchoman Winter 2010

Visit the Miner’s Delight Inn at http://www.minersdelightinn.com/

Bob at work...

Dear Customer

We have six (6) new PROVENANCE bottlings this month, whose Tasting Notes follow –

PRV 0690 Ardmore 7 Year Old
Distinctly and sweetly peated on the nose …. detect also some damp hay and oak. On the palate there is an early “tang” – plus a peat hit, rather sweet with a bonfire aspect, beyond its barley and pepperiness. That is pretty much replicated on the finish. (F)

PRV 0721 Bunnahabhain 9 Year Old Sherry
The nose opens with a sweetly spiced quality and develops to a rich, dried fruit trait. Still warmingly spiced, the palate carries a mouth coating chocolate character with macerated fruit. The finish is long and remains sweet, with a lingering spiciness. (J)

PRV 0722 Laphroaig 10 Year Old
Opens with a sweet and buttery quality, like freshly baked biscuits and run to an attractive smokey character. Initially sweet and still biscuity (now burnt), the palate quickly runs to a rich sooty quality. The finish is long, with a lingering salty liquorice and soft tar trait. (J)

PRV 0730 Braeval 11 Year Old
The nose is reminiscent of opening a box of chocolates with toffee and sweet coconut throughout. The palate is sweet and warmingly spicy with more chocolate and now even some caramel creams. The finish is long, spicy and neatly replicates the nose and palate. (J)

PRV 0686 Tormore 11 Year Old
Lightly toffee’d, citric, and even honied on the nose – particularly as it warms. Palatewise, detect that same vanilla chewy toffee style plus some dark runny honey, all neatly replicated on the finish plus spices – but distinctly warming – spices. (F)

PRV 0715 Ben Nevis 12 Year Old
Opens fresh and sweet on the nose – running to an alcoholic fruit salad style – plus a home baked biscuit quality. The palate is full and round, sweetly spiced, still fruity, carrying a grist and honey style. The finish is long, with an attractive butterscotch character running to a toffee sponge finale. (J)

Hopefully all these releases will be useful for you to consider. We hope so and are at your service!

Yours sincerely

Fred Laing

Visit Douglas Laing & Co. Ltd. at www.douglaslaing.com

Unfortunately the web site www.whiskyfest.co.uk has not yet been updated to accept sales of these event tickets…..so please return requests directly to me David Gardener david@nickollsandperks.co.uk or on 01384 394518

Class 3- Colin Dunn

Tickets are now on sale for the Colin Dunn Master class event for only £10.

Places are limited for this class so hurry and secure the tickets. Colin has exhibited at the Nickolls and Perks cellar tastings in Stourbridge on several occassions in his role as roaming stalwart whisky supporter for Diageo UK. He is a passionate whisky imbiber with over 30 distilleries under the Diageo portfolio to bring to table for your pleasure and excitment. A guaranteed sell out sampling 6 fantastic drams from great distilleries : Glenkinchie 20 yo, Takisker 18 yo, Caol Ila 12 unpeated, Lagavulin Distillers Ed…

Colin Dunn…Whisky Ambassadour of the Year 2012 

(Whisky magazine Icons of Whisky)

Ticket price £10

The Colin Dunn Master class lasts 45mins: Times 3.30 till 4.15 pm 24th September, 2011

NB:You must be in possession of a festival entry ticket before buying master class tickets.

Taste From The Past – Grant’s 21 Years Old

Hi everybody,

It has been a while since I last blogged about an old bottle of Grant’s so today I decided to crack open this decanter of Grant’s 21 Years Old from the early 1990s. Bottled at 43%abv, this blend received one of our company’s first medals as it won gold at the 1992 IWSC.

What is it…(please click on the link to read the remainder of the article)…

THE LINK

Kind regards,
Ludo

BYRON WHITE WINS TOP PRIZE FOR ORIGINAL BOURBON CUISINE AT 26TH ANNUAL EVAN WILLIAMS BOURBON COOKING CONTEST

LOUISVILLE, (Ky.) – The 26th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair on Friday, August 19th, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distilleries, Inc., producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Byron White of Louisville, Kentucky – for the second year in a row- for his Evan Williams Mini Steak and Bacon Tacos. White, who is the first entrant to win the contest two years in a row, also captured the Blue Ribbon last year for his Evan Williams Fruit Chutney Beef Spring Rolls.

A distinguished panel of local judges selected the entrée from over 40 entries this year. Red (second place) and White (third place) ribbons were awarded to Christy York Cox of Louisville, Kentucky for her Pistachio-crusted Chicken with Bourbon Mustard Sauce and Charles Halberdier of Louisville, Kentucky for his Barbecue Salmon with Sweet and Sour Sauce, respectively.

Judges for the contest included Ron Mikulak, Assistant Food Editor at The Courier-Journal; Ed Nolan, Executive Chef, Mitchell’s Fish Market; Jason Brauner, Owner, Bourbon’s Bistro; John Varanese, Executive Chef and Owner, Varanese; Barry Bernson, Fox 41 TV News; and Heaven Hill Master Distiller Craig Beam.

During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Albert Schmid, Chair, Beverage Management, Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University’s National Center for Hospitality Studies. Chef Schmid, who is author of the recently published The Kentucky Bourbon Cookbook, performed the demonstration using Evan Williams Bourbon, America’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Schmid and keep the crowd on its toes was host Shane Collins of New Country Q103.1 FM.

Heaven Hill Distilleries, the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey – named for the Commonwealth’s first distiller who set up his distillery on the banks of the Ohio River in 1783. “The unique heritage of America’s Native Spirit, coupled with the Commonwealth’s flagship exposition, presents a grand stage for some of the finest amateur chefs,” said Max L. Shapira, president of Heaven Hill Distilleries, Inc. “In this 26th year of the Evan Williams Cooking Contest we are inspired by their creativity and enthusiasm.”

The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next “Cooking with Bourbon” recipe booklet, published periodically by Heaven Hill Distilleries.

Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Burnett’s Vodkas and Gin; HPNOTIQ and HPNOTIQ Harmonie Liqueurs; Admiral Nelson’s and Blackheart Rums; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Lunazul Tequila and Rittenhouse Rye Whisky.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

26th Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 19, 2011

Evan Williams Mini Steak and Bacon Tacos
Byron White, Louisville, KY

2 cups cooking oil
20 wonton wrappers
1 tbsp olive oil
2 medium yellow onions, sliced thinly
¼ cup balsamic vinegar
¼ cup Evan Williams Bourbon
2 tbsp golden brown sugar
8 oz center cut bacon
1 lb skillet steak
4 oz Camembert cheese cut into 1/3 inch slices
1 cup baby arugula

Heat cooking oil in a small pan over medium-high heat. Place wonton wrapper into oil and use two wooden spoons to push lightly down into oil. Allow to cook slightly before removing the spoons to obtain taco shape.

Heat olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, until they begin to brown. Add balsamic vinegar, Evan Williams Bourbon, and brown sugar. Stir and then reduce heat to low and cook for 25 minutes. Cool.

Cook bacon in heavy skillet over medium heat until crisp. Drain all but 2 teaspoons of drippings. Increase heat and add steak. Cook for two to three minutes per side. Slice steak into ½ inch thick slices. Tear bacon into bite size pieces.

Fill taco shells with steak, cheese, bacon, bourbon onions and arugula. Enjoy with a shot of Evan Williams Bourbon.