Question for you whisky-buffs !

… why is www.ralfy.com presenting a DOUBLE-dunt of whisky reviews to you here at WhiskyIntelligence? Whisky Review 280 – GlenDronach 12yo and Whisky Review 281 – Port Charlotte AnTurasMor…

…simples! . . . I did not wish to disturb your host Lawrence last week as he immersed himself in MaltManiacMagicMoments in Scotland, dramming it up at a fancy Speyside Castle with fellow manical-maltsters!

… the lucky so-and-so!

(IIdeed, WI did spend this past week in Scotland with fellow MM Ralfy and 20 other assorted MMs; a dram fine time indeed!).

RED HOT NEWS – SPECIAL OFFER

10% Discount on all online malt whisky orders.

Offer ends Sunday 24th June

VIEW TERMS AND CONDITIONS

So don’t delay order today and take advantage of this limited offer

www.robbiesdrams.com

Milk or Whisky? Austria’s First Distillery Waldviertler Roggenhof by Ernie – Ernst J. Scheiner, The Gateway to Distilleries

To be or not to be, that is the question? Johann Haider worked in the vibrant Austrian capital Vienna when he inherited his father’s dairy farm in 1990. He and his wife Monika moved back to a very remote and hilly countryside which lies between southern Czechia and north of the Danube River, about 120km west of Vienna. They changed from an urban way of life to a farmer’s life in the middle of nowhere. The region which is called Waldviertel (literally translated forrest quarter) is reowned in Austria for its remoteness, its legends and fairy stories. There is some resemblence to Scotland’s landscape and mythology. The exposed border situation resulted in many fortified castles. When driving to the distillery the narrow roads meander uphill through thick woods, sometimes with open meadows dotted by dairy cattle. The climate resembles Scottish weather, rain in spring and some sunshine in summer.

What a change! From milk to whisky! From a metropolis of culture back to country roots with its traditional folklore and quiet Sunday life: a village with eighty inhabitants. Right from their return it had been quite clear that the Haider Family could not live from dairy farming alone. The farm was just to small and an immense investment was needed to modernize production facilities. They even faced a financial crisis when Austria joined the EU in 1995. “We were just not able to make a living from farming, we were forced to develop new ideas.” recalls Johann Haider. As farm distillation of Schnaps – a white spirit from apples, pears or rye – has a long tradition in the area of Roggenreith and the Waldviertel, the new idea became real. A television-documentary about Scotland promoted the new project. Let’s distil whisky, tells Monika Haider, “why shouldn’t we distil rye, which we are still growing on our farm?” Whisky from cattle feed, that seemed to be the solution. Thought and done, the Haiders started a new distillery producing rye whisky in 1995. Learning by doing was the basis of their future success. Three years later the media, television, radio and press made the first Austrian Whisky Distillery known to a wider public in Austria. Journalists, among them Jim Murray, flocked in and thereby promoted the Haider business. Dairy Farming was abandoned. Whisky replaced milk.

What a huge success! Nobody knew then, that thousands of coaches and cars would drive along the narrow roads to Roggenreith. In 2011 about 79.000 visitors learned the story of whisky distillation (The Glenlivet Distillery counted 42.000). The once fancy idea changed into a most impressive Whisky World where visitors experience the production of whisky. They smell the aromas of malt, feel the heat of the stills and taste Rye Single Malt. The Waldviertler Roggenhof Whisky Erlebniswelt became a major employer in the area and a prime highly graded tourist attraction of Austria. The film From Fields to Whisky Tumbler introduces with empathy the world of whisky making to the visitor. The unexpected became real. Major investment set the pace. Expansion took place. The dairy farm with its small distillery has changed to a most professional World of Whisky Experience with cinema, warehouses, tasting rooms, restaurant and a Celtic Fire and Water Garden in 2012. And above all, a new helicopter landing, which was opened in June, makes the Austrian distillery absolutely unique in the whisky industry. A wonderful 7.000 m2 Celtic Garden teaches the understanding of the Celtic Year and the importance of flora and fauna to the ancient Celts who once lived in the area. The visitor feels the elements of nature and studies their symbolic features. A Druid’s playground welcomes the children. On May 1st the Beltane, the Festival of the Mother Earth, is celebrated as well as Summer Solistice (September), Autumn Equinox (November) and Winter Solistice (December). We just live whisky, says Monika Haider. During festival days hundreds of people flock in to share ideas of Celtic tradition and lifestyle…and they enjoy the water of life. In September 2012 a new comfortable tasting lounge will be specially opened for the whisky enthusiasts to appreciate the Waldviertler whiskies.

Let’s distil rye! The village of Roggenreith (820m above sea level) is as lonely as some areas of the Highlands of Scotland. It has been famous for the good quality of its rye, hence its place name is derived from ,Roggen‘ (=rye). “Yes, it’s a very ideal place for distilling whisky, about 30 % of the rye requirements are produced on our own land, the production water comes from a nearby spring and is excellent,” explains the Master Distiller Johann Haider. The malt is produced locally by the malster Plohberger of Grieskirchen and is specially roasted between 95 degree Celcius and at 110 degree Celcius “This roasting of the malt generates intense malty flavours of toffee or nougat in our whisky.” Today, about one million litres of whisky mature in three modern racked warehouses, the temperature is moderate in summer and very cold in winter. “Usually, there is a 2% Angels’ share, but strangely in some of our casks the water evaporates faster than the alcohol with the effect of higher concentration of alcohol,” reports the farmer-distiller. This loss is obviously owed to the dry micro climate of the warehouses in summer where small fountains are installed to moisturise the maturation atmosphere.

State-of-the-Art Production! A Gruber hammer malt mill grinds the malt into grist which is kept in wooden boxes. There are two 6.000 litre mash tuns which were manufactured by Speidel Tank- und Behälterbau GmbH, Ofterdingen in Germany. The Roggenreith mash tun is a very simple lauter tun, one part of grist meets four parts of water. Slow stirring is done by a single propeller like agitator. The production of wort is rather unique at Roggenreith. The mash tuns function also as fermenters. There is no underback to recover the drained worts or sugary liquids. The mash, the draff and the wort are not separated but kept together, both are cooled down to 28 degree C and then yeast is added to the mixture. The fermentation period is 75 hours. The yeast quality is pressed Reinzuchthefe, which is some sort of brewer’s yeast. “Our first mash was made of 60% rye and 40% barley malt.”

“Our spirit is very, very clean! Our still room is a real surprise. The distillation equipment was supplied by the German manufacturer Christian Carl. It is perfect German craftsmanship, we use only the best material, they are the Rolls Royce of the distilling industry,” states Johann Haider proudly. The two stills are a mix of traditional pot stills and column stills. There is a boil pot with a column on top of it. This exceptional piece of technology allows a continuous process of distilling with steam. “The right distillation pressure is vital for the quality of the spirit” describes the stills operator the process, the exact temperature level is also vital. Within the column five aroma plates make for more and longer copper contact and enrichment of the spirit. These plates allow a very precise cut, foreshot, middle cut and feints can be cut absolutely precisely. The character of the spirit is very pure and clean, sulphury compounds were retained by the unorganic catalysor copper. The copper plates in the column are very special, unique and have been patented by CARL Distilleries and Artisan Distillery Systems. They have little holes and make it very hard for the alcohol vapours to reach the Geistrohr or lyne arm at the top. There is no spirit safe like in Scottish distilleries. “Testing of the middle cut point is just done by my nose,” says the Master Distiller. The spirit is usually produced by quadruple fractional distillation. 10.000 litres of mash result in about 1.200 litres of new make spirit. Austrian distilling laws are very strict and tight. The excise officer seals every access to any spirit, every step of production is monitored, every step of distillation process has to be documented in a diary by the distiller as excise control takes place at the distillery at least once a month. Sometimes by surprise! Roggenreith Distillery is very uniqiue regarding its distilling process. The mash, i.e. the draff and the wort are distilled together, therefore it has to be stirred to prevent baking in the boil pot when distilling. Thus temperature control is very tight although the Roggenreith wash is heated externally by hot boiling water. “We are able to separate precisely the foreshots, the methyl alcohol, the middle cut, the ethyl alcohol, and the feints. We produce perfect quality” says Johann Haider. The foreshot run of only two litres alcohols takes about 10 minutes, the cut point is defined by nosing. Toxins are more efficiently separated in one single distillation process, and the flavours are preserved. The heart of the run is very slow and results in about 300 litres. The spirit run is four to five hours hours, the middle cut goes directly into eleven 525 litre excise sealed receivers where thestillman has no right of access. The cut points are from 90 % to 80 % A.B.V. During the fourth distillation water has to be added to the boil pot. The foreshot pipe leads into a special individual receiver. The strong foreshots are not recycled or redistilled as in Scottish distilleries, the undesired compounds and alcohols are pure waste and will be completely disposed. About 25% of the run is waste and is treated in a neighbour‘s biomass reactor. The feints also go into four special receiver tanks, and again they are not redistilled as in Scotland, like the foreshos they are also treated in a biomass reactor. Austrian distilling tradition just keeps the heart of the run.

Austrian oak makes for good whisky! The spirit matures in about 500 casks in three racked warehouses. The casks are made of oak from the region. The famous Manhartsberger Summer oak is dried and set up by local coopers. Traditionally the Summer or Sessile oak is also used for making 224 litre! wine casks which are used in the famous Austrian Wachau wine region. Austrian traditional messure for a cask is four Eimer at 56 litres each, which is a total of 224 litres. However, the whisky cask are heavily charred at the cooperage Schneckenleitner just like Aligator skin. The first fill juvenile barrique type of casks generate a strong vanilla flavour and a deep golden colour in the whisky. The cask filling strength is 60% A.B.V. and the spirit is dilluted by natural local spring water. After three years of maturation the whisky is bottled at 41% A.B.V. The spirit filled in second-fill casks matures for five to six years. Third time fillings may be kept for 12 up to 18 years. Thereafter the casks will be totally rejuvenated, explains Monica Haider. Some of the whiskies mature in toasted wine casks from famous Austrian winemakers like Schloss Gobelsberg, Paul Jurtschitsch, Willi Bründelmayer and Thomas Leithner. Special single casks bottlings are also released which contain 50 to 60% A.B.V. Selectionen-bottlings contain 46% A.B.V. The whisky is bottled at natural colour, non-chillfiltered and reduced by natural spring water with a hardness range of 1 (soft). Before bottling the reduced whisky matures for another period in casks to marry water and spirit. Vintage bottles are also released at cask strength. A wide range of whiskies is on offer: single malt, single rye or a Waldviertler which is distilled from 60% malted rye and 40% malted barley. The Northern Dream a mix of rye whisky with honey, fruit and herbes pleases the tongue. 80 % of the annual production of 25.000 litres are sold directly to the visitor of the Whisky Erlebniswelt Waldviertler Roggenhof. The rye whisky enthusiast Jim Murray was full of praise of the Waldviertler Pure Rye Malt: “Some of the most beautifully made whisky I have come across for a little while.”

The Gateway to Distillery Tasting Notes.

Waldviertler Pure Rye Malt, six years old, 41% A.B.V., non-cloured, non-chillfiltered.

Colour golden Nose honey, fresh, ripe plums Palate nice and wonderful sweetness with some maltiness and hints of honey. A perfect unique whisky made of 100% rye malt, there is complete harmony between nose and palate. Very surprising and long lasting mouthfeel.

Waldviertler Special Peated Single Rye Malt, four years old, 46% A.B.V., no age statement, non-cloured, non-chillfiltered. Limited bottling.

Colour dark golden, amber. Nose pungent, some varnishing, rubber, hints of tobacco smoke, hints of medicine and chemistry, opens up and gets better after leaving it untouched for a while in the glass. Palate nice caramel notes, vanilla, dry finishing, long mouthfeel, hints of sweet chocolate and nougat, some smoked bacon.

The first peated rye whisky in the world was released by Johann Haider in September 2011. The spirit matured in Austrian barriques (224 litres) which were made of Manhartsberger Summer oak. The toasted casks previously contained Grauburgunder (Pinot Gris) from the organic wine producer Fred Loimer of Langenlois, Kamptal. The spirit was distilled from dark roasted malt which was peated after it had arrived at the distillery. The peat was from Roggenreith’s woods. The four year old whisky of four casks was bottled for the first release in September 2011. Some more years of maturation would have done better and taken away the pungent aroma notes which are not in full harmony with the complex taste. It is a whisky of character which convinces after a few drams. The longer it stays in the glas the better the peated Waldviertler whisky gets. Magic!

Waldviertler Roggenhof, Destillerie J. Haider www.roggenhof.at

About the Author: Ernie – Ernst J. Scheiner was a manager in an adult education centre and teaches “Germans how to drink whisky.” Ernie offers courses on whisky distilling and writes for newspapers and magazines in Germany.

He is the editor of The Gateway to Distilleries at www.whisky-distilleries.net which gives an excellent insight to the whisky industry.

All photographs and text Copyright Ernst J. Scheiner, 2012. Kindly donated to Angels Whisky Club. This article is published on Whisky Intelligence at the request of the Angels Whisky Club.

www.angelswhiskyclub.com

The Art of Wrapping: Suntory Whisky X Shinsuke Kawahara For Father’s Day

In honor of all fathers, and en homage to Shinjiro Torii, the founding father of Japanese whisky, Suntory is partnering with screen print designer Shinsuke Kawahara to create a limited-edition furoshiki, or authentic Japanese men’s scarf.

The black silk scarf features a block print image of Shinjiro Torri’s face, in a playful interpretation of Kawahara’s iconic rabbit motif. Kawahara has etched the face of Torri – who established the Yamazaki distillery and Japan’s first in 1923 – in muted grey and white tones, in reference to the wise and humble ways of the Japanese father.

While the scarf looks sharp draped or tied around the neck, the furoshiki is expressed best when it is wrapped around a bottle of Yamazaki, Hakushu or Hibiki. This elaborate tying of the scarf forms part of the ancestral art of wrapping – or in Japanese tsutsumu – which is pivotal to gift giving on Father’s Day in Japan. The art of enveloping the whisky bottle in the furoshiki evokes the protective embrace the father extends over his family. The Japanese hero their fathers as daikokubashira or the pillar on which everything rests and the home is built. The intricate layering of the furoshiki not only symbolizes the reassuring role the father plays within the family, but also adds a dimension of utter elegance when wrapped around your favorite bottle of Suntory whisky.

Participate in the art of furoshiki across the country this Father’s Day. In New York, you can find the scarves in select liquor stores. In San Francisco, you can join Suntory’s West Coast brand ambassador, Neyah White, for a Japanese whisky tasting presented by Umamimart & Cask, where all participants will walk away with the scarf and a bottle of Hibiki blended whisky. The San Franciso event is happening on June 17th at Local Edition in SOMA. For tickets and information, please visit: https://www.snagtickets.com/53668/Fathers_Day_Japanese_Whisky_Tasting

The furoshiki gift idea is meant for both the connoisseur and the whisky newcomer. Please visit Facebook.com/SuntoryWhisky for tips on how to wrap a bottle of Yamazaki, Hibiki or Hakushu, to present as a gift this Father’s Day.

About Shinsuke Kawahara

Shinsuke Kawahara is an illustrator and painter, specializing in screen printing. In the late 1980’s, he completed his seminal design work for Madam Figarom, which was pubslihed in Maria Claire, Le Figaro and Vogue. Renown for his mini rabbit motif, he has partnered with brands as wide ranging as Louis Vuitton, Le Coq Sportif and Hermes. Visit shinsukekawahara.com for more information.

Suntory Ltd.

Suntory Ltd. is one of the world’s leading wine and spirits companies. Founded in 1899, Suntory was the first company to introduce western-style spirits to Japan. Suntory’s businesses today encompass liquor, including whisky, shochu, wine and beer; food products; soft drinks; floral products; restaurants; and sports. Suntory exports a wide range of authentic Japanese whiskies and liqueurs to 35 countries, including the United States. Made with exceptional Japanese craftsmanship, these include the unique melon liqueur MIDORI, which is especially popular in the U.S., YAMAZAKI Single Malt Whisky, Japan’s premier single malt whisky, Hibiki Japanese Blended Whisky and the new Hakushu Single Malt Whisky. With its head office in Osaka, the Suntory Group comprises 170 companies operating in 17 countries.

About Campari America

Campari America is a wholly owned subsidiary of Davide Campari-Milano S.p.A. (Reuters CPRI.MI – Bloomberg CPR IM), together with its affiliates Gruppo Campari. At the heart of Campari America are two legends in the American spirits industry. The first, Skyy Spirits, was founded in San Francisco back in 1992 by the entrepreneur who invented iconic SKYY Vodka. The second is the world-famous Wild Turkey Distillery in Lawrenceburg, Kentucky, where they have been making the world’s finest whiskies since the 1800’s. Both companies were purchased by Davide Campari-Milano and together they form Campari America, which has built a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers. Campari America manages Gruppo Campari’s portfolio in the US with such leading brands as SKYY® Vodka, 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®, Cynar®, Carolans Irish Cream®, Irish Mist® Liqueur, Sagatiba® Cachaça and Jean-Marc XO Vodka®. Campari America is also the exclusive US distributor of Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, McClelland’s® Single Malt Scotch Whisky, Flor de Caña® Rum, Midori® Melon Liqueur, Hibiki® Whisky, Hakushu® Single Malt Whisky, and The Yamazaki® Single Malt Whisky.

Campari America is headquartered in San Francisco, California. More information on the company can be found at www.campariamerica.com, www.facebook.com/campariamerica, Twitter: @CampariAmerica and www.camparigroup.com. Please enjoy Campari America brands responsibly and in moderation.

The Macallan launches ‘The Last Word’ photography competition in celebration of the Masters of Photography: Annie Leibovitz

Following the launch of the Masters of Photography: Annie Leibovitz Edition, The Macallan, the luxury single malt whisky, today announces a photography competition ‘The Last Word’ marking the third in its prestigious Masters of Photography series.

Celebrating Annie Leibovitz’s world famous portraits, from Tuesday 12th June, photography aficionados will be able to upload a portrait they have taken with one word – ‘The Last Word’ – capturing the mood of their photograph. The theme ‘The Last Word’ reflects The Macallan’s standing as the last word in luxury; the ultimate Scotch for the most memorable drinking occasion.

Showcasing the photographic talent of The Macallan fans around the world, The Macallan Masters of Photography website, www.themastersofphotography.com, is a global platform which will both profile the photographs submitted and allow users to vote on the portraits – entrants to the competition will also be able to share their work through Twitter, Facebook and google+ and there will also be a dedicated Pinterest board.

Each week one portrait will be chosen as ‘The Last Word of the week’ which will become Macallan’s Facebook profile picture for the following week. Prizes will be awarded monthly leading up to a final selection of winners as chosen by esteemed judges from the Royal Photographic Society. The judges, Roy Robertson Hon FRPS, President of The Royal Photographic Society, Leo Palmer FRPS FPSA MPSA and Vanessa Slawson FRPS FBPPA ASWPP AFIAP DPAGB, will also provide their top tips on how to take great photographs. Monthly prizes include the ‘making of’ book that details the collaboration between Annie Leibovitz and The Macallan; and a pewter hipflask encased in leather. The overall winner will receive a photography themed visit to the home of The Macallan.

This is the second year that The Macallan has run a photography Master Class celebrating its Masters of Photography series. Last year’s competition was judged by the 2nd Master of Photography – Albert Watson, with over 7,000 entries and nearly 100,000 votes received.

The Macallan Masters of Photography series features exclusive collaborations, conjoining the art of whisky making with the artist’s interpretation of the world of The Macallan. This year, Annie Leibovitz has interpreted the four single cask variants released for the first time and created four powerful images, using Scottish actor Kevin McKidd as her leading man. Leibovitz captures the brilliance of a moment where everything comes together, showcasing the stature of whisky as an icon of taste and masculinity and confirming The Macallan as ‘The Last Word’ in luxury.

To enter the competition, please visit www.themastersofphotography.com

www.themacallan.com 

ABOUT THE MASTERS OF PHOTOGRAPHY
The Macallan Masters of Photography: Annie Leibovitz Edition comprises 1,000 limited edition bottles, of which there are four different versions. Each bottle contains one of four unique single malts, crafted to reflect the mood of the signed Annie Leibovitz print that it is paired with. The four single cask whiskies have been matured in different cask types to be completely unique and original. The bottle and print are presented in a bespoke photo-archival box, stamped with The Macallan brand and Annie Leibovitz’s name.

ABOUT THE MACALLAN
Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world’s leading single malt whiskies. The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional methods and craftsmanship. From its founding, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognised for its outstanding quality above all else. Today this remains the foundation for the worldwide fame of The Macallan and is such that it is truly “The Last Word” in luxury and at the heart of those special moments brought alive over a glass of The Macallan.

SPRINGBANK SOCIETY NEWSLETTER

Greetings Society Members, at last I have had time to sit down and compose the next newsletter. Things have been a bit hectic here, not helped by the fact that I am going on holiday for two weeks and am getting a bit excited!!!

Tours – this year saw a first for Springbank/Glengyle distilleries with 85, mostly Danish, visitors from a ship taking part in a Premier Tour. They were split into 3 groups with each group having a different starting point for their walking tour, incorporating a tour of both Springbank and Glengyle distilleries and a tasting by Frank and Gavin in one of the warehouses. Following their tour the group enjoyed a buffet lunch in the malt barn, prepared by a very nervous Donald, although he need not have worried as everyone thoroughly enjoyed the lunch and the unique experience. He assured us afterwards that he is quite prepared to repeat this if asked.

OPEN DAY
Another successful day with a change of format for a few things this year. Frank kick started the day by welcoming everyone to the Open Day and hoped all our visitors would spend a pleasant day with us. Jenny started off the events with a Springbank tasting and food pairing in the Tasting room, using local produce as her accompaniments. This was followed by Ranaldʼs masterclass, who held his, again seated class, at Glengyle Distillery in the filling store. Everyone got to taste whiskies from the first six casks which were filled at the distillery when it opened in 2004 – bourbon, Demerara rum, port, fino sherry, oloroso sherry and madeira wine. They were also given a control sample of each of those drinks and had to try and work out which whisky had come from which cask type. Only five people managed to get them all correct and Ranald very generously gave them a sample bottle from one of the casks as a prize! Next in line was the Springbank Masterclass with Frank and Gavin in the malt barn. This year they had set up a seated area for their Masterclass, with Gavin taking samples directly from casks, this was indeed a very popular class with almost full capacity! While the Masterclasses were in progress we had Campbeltown Brass Band sitting in the sweltering heat of the car park playing their hearts out. They are always very willing to come along and cheer us up with their rousing music.
Grantʼs Masterclass was the last one of the day, at full capacity, again seated in the malt barn. Grant had prepared a power point presentation, and I hope they were all paying attention as he had spent some time in the preparation!! He had also asked “Pop” to come along and regauge a cask during the Masterclass which I am sure everyone enjoyed seeing. I hear he also had a wee surprise cask for everyone to taste which I am sure went down very well. All in all a great day for the “teachers” of the masterclasses and I am sure a fabulous day for the pupils.

Also on offer were free distillery tours which again were very popular – the guides of the day were Jim and Lea who were kept very busy – I donʼt even know if they had time for a lunch break. Our popular local violinist Frank Rochford made an appearance in the afternoon to entertain us with some lively music, as did one of our Society Members, Peter Ferguson with the bagpipes.

The marquee was very busy, keeping Lisa and Julie on their toes all day selling from the two single casks, the poor girls had to keep running in and out as our credit card machine was playing up, but they must have been enjoying themselves as they just refused to take a break. They were assisted by Ian and Robert who were the men of the moment, filling from the all important single casks, labeling and capsuling the bottles to keep the girls stocked up.

On Masterclass ticket sales were the girls from the J & A Mitchell office, Fiona, Jenna and Michelle who took it in turns to man the ticket sales, while still manning the office.

This year we had fourteen local craft stalls, ranging from hand made cards, hand made candles, wood turning, jewellery, hand made chutney, bath time cafe soaps, wood carving, so a wide variety of stalls for everyone to browse. We also had food from Ifferdale Lamb, Auntie Mo, MacMillan Smokehouse and Mull of Kintyre cheese. In the afternoon Donald was offering afternoon tea and coffee and cream cakes in the Tasting room for those who needed a wee walk and a quiet sit down – again a popular venue.

At the distillery we also had tastings in the warehouse, hosted by Melanie, a new member of the sales team. She had a very busy day and was indeed “thrown into the deep end” but coped remarkably well.

Linda and Catherine were also very busy handing out free tastings of our CV Range, the new Kilkerran WIP and of course the Open Day single cask bottles. They had a steady flow of visitors all day giving their valued opinions on our new products.

Both John and Charlie were on hand all day to do any running about that was needed, fetching and carrying tables and chairs and any other tasks set for them. Willing helpers indeed. In the evening there was a BBQ ruled over by Donald who shouted at anyone and everyone, bossing us all about as usual. In the marquee we had a spirit bar set up and of
course Fyne Ales, who had been there all day, gladly stayed on until the very end.

Music was supplied by the Juvenile Pipe Band, a very popular choice, followed by music from local artistes Dave Bissett and Davie Robertson who played and sang till the end. A spooks tour was also on the cards this year, with Lea, Catrona, Ian, Derek and Amanda throwing themselves into scaring the life out of us (assisted by Kenneth and Rhys). We also had a group of young local dancers “Foot Notes”, performing Thriller as you emerged from the dark warehouse into the sunshine. A very popular tour this year, demand being so high they had to repeat it six times!!

A big thank you is due to every single member of staff who made the Open Day run smoothly. They are all very willing to help wherever they can and just make things so easy, a great “family” to work with. We could not have asked for a better day for the Open Day this year, the sun shone from morning till night and we all went home, eventually, exhausted but  ery happy that it had been such a fun day.

Roll on next year!!!!!!!

Open Day Bottles
We do have some Open Day Bottles for sale in the shop. There are a very few of the Longrow and a few cases of the Springbank. The price is £50 per bottle, so if you would like to buy any of these single cask bottles, please contact the shop direct as I wonʼt be here to answer your emails. The shop number is 01586 551710 ext 1.

Golf Competition
Not to be outdone by the Open Day, Friday the 25th saw our second Golf Open, this year at Machrihanish, with the sun shining again from early morning. The entry for this year had increased, a good sign, and hopefully will increase in popularity as the years go on.

The winning team were Olof Lundin, A Bengtson, B Edshage and L Regner, Second were Don Greaves, F Greaves, A Reed and M Robertson and Third Finlay Wylie, John Biggins, Angus Brown and Ross Robertson. A “special” prize was given to the team Ailsa De Haas, J McIntyre and J McGeachy. The Longest Drive was won by Nathan Long and Nearest the Pin by Ken Greig. I am pleased to say that last yearʼs winners did come to defend their title but sad to say they did not pick up any prizes this year.

The golf was followed by lunch in the Machrihanish Club House which I am assured they all enjoyed.

Society Bottle
The next Society Bottle is a Springbank 14 year old, which was matured for 7 years in a Port cask and 7 years in a Refill Bourbon cask. It will be bottled at about 55% ABV and will yield 600 bottles. I donʼt have a price for this as yet, and it will be bottled while I am on holiday, ready for action as soon as I get back at the beginning of July. We intend taking orders as usual, and for those members in Europe we would send your bottles to the Cadenhead shops and you would contact the appropriate shop to arrange payment and shipping from them. Initially I would take the order and let the shops have a note of your name and membership number (this will give me an idea of how much I have to allocate to each shop). The price for the bottles should be much the same as you would pay in the UK. If you would rather come and pick your bottle up from Campbeltown we are of course happy to keep it here until you visit. (We like visitors).

I would ask that you donʼt email me with orders until I send out the next newsletter as your emails wonʼt be answered and I wonʼt get a fright when I return from holiday to see my in box full of hundreds of emails. Thank you in advance for that.

Longrow Red
We will have a new Longrow this year round about August/September. It will be called Longrow Red and is an 11 year old, matured for 7 years in Refill Bourbon casks and 4 years in Cabernet Sauvignon casks from the Long Row Winery in Australia. It will be bottled at 52.1%ABV and will retail at approximately £50 – to be confirmed. There will be 9000 bottles.

Further news on this nearer the time.

Well, thatʼs it for now, I will be back in two weeks, raring to go.

Slainte
Janet

Contact Janet at society@springbankwhisky.com to join the Springbank Society

Our New Family Home

Monday saw the opening of our new family home in Dufftown. Located inside the original Malt Kiln of William Grant’s first distillery, the Grant Family Home comprises of 3 separate areas: the family room, the dining room and a fully functional blending room.

While spending time with friends there on Monday night, we realised the…(please click on the link below to read the remainder of the article)…

THE LINK

Kind regards,
Ludo

Tamdhu 21 Year Old Platinum Old & Rare

Winner!
Scottish Field Summer Whisky Challenge 2012

Single sherry hogshead distilled 1989 yielding just 205 bottles.

Richly spiced and full bodied Scotch bursting with dark fruit, dark chocolate, cedar wood with a subtle smoke flavours.

£179.99 (£149.99 ex VAT)

At the first hint of autumn one’s spirits need a boost

London: The Japanese know what to do as soon as the temperature makes that imperceptible change downwards. Keep the weather at arms’ length with cocktails that raise the spirits a few degrees. Their 24 seasons calendar calls for two cocktails in August which are appropriate to the weather. Rishuu means the first sign of autumn and Shosho means the summer heat is on the way out.

To raise your spirits in August mixologist Zoran Peric uses the award-winning Suntory Yamazaki and Hakushu Single Malt whiskies to create two delightful cocktails.

Rishuu – first sign of autumn (6 August).

The temperature downturn calls for a Yamazaki Rishuu cocktail.

Yamazaki Rishuu: 50ml Yamazaki 12 Year Old Single Malt Whisky

150ml soda, lemon and orange peel infused ice ball, Pour whisky and soda over ice ball in a highball, glass. Stir to extract taste of lemon and orange. Garnish with lemon and orange slices.

Shosho – summer heat is a lingering memory (22 August).

This is the time to soak up the garden scents and savour them as autumn breezes in. Hakushu Shosho: 50ml Hakushu 12 Year Old Single Malt Whisky, 150ml soda water, 15ml Rose water, Fresh mint. Pour Hakushu over crushed ice in a highball glass and stir in Rose water, Add soda water. Garnish with mint sprig and rose petals

Comments Zoran Peric, creator of many whisky based cocktails: “Suntory Japanese whiskies are world beaters having won more than 60 international awards since 2003 and whisky lovers have taken to them. The latest accolade is for Yamazaki 25 Year Old Single Malt voted this year as World’s Best Single Malt Whisky. There is something about the subtle aromas and delicate flavours of Suntory whiskies which appeal to many palates whether taken neat, over ice or in cocktails”.

Yamazaki 12 year old Japan’s leading single malt whisky and Hakushu 12 year old single malt have become firm favourites here in the UK. Taste both at their best in the Yamazaki Rishuu and Hakushu Shousho cocktails above.

Suntory Japanese whiskies are available from: Selfridges, Harvey Nichols, Fortnum & Mason, Harrods, The Whisky Exchange, independent specialist retailers and drinkon.com priced from:

Yamazaki 12 year old – £42

Hakushu 12 year old £52

Suntory Japanese whiskies are distributed in the UK by Cellar Trends. For all sales enquiries contact: sales@cellartrends.co.uk