WHISKY & HISTORICAL (hysterical) TOUR OF SCOTLAND Taken by Paul McLean (Scotland) and Ravn Sivertsen (Norway)

Originally meeting up in Bergen, Norway at the whisky festival, this tour was planned by the two to take place in July 2012. It started well, meeting up in Aberdeen on day one (evening), the two whisky “nutters” shared a dram or two in the Grill, a superb whisky pub of world acclaim, in Union Street (Aberdeen). Some time later retiring to the hotel for relaxation and further planning. Day two saw the duo take off for Huntly, calling in for an unscheduled appearance at Duncan Taylor. Ravn had expressed a desire to take a bottle on tour with him, so where better than DT, Duncan certainly looked after the request and a brief stop was completed on a happy note; a bottle in the bag! Continuing on, they stopped at Strathisla distillery for a tour and taste, as you do. Then along to Clava Cairns and Culloden Battlefield – the history starts here! The day ended as the whisky searching fell into place – they arrived at Fiddlers in Drumnadrochit, what a whisky place this is, a superb restaurant with a fantastic choice of drams available. A fine meal with one or three drams, ending with a complimentary whisky “on the hoose”!

“Is there another pub nearby?” the question was asked. “Aye” came the reply, “just around the corner past the fire station”. As Paul says; off we went just around the corner, it turned out to be at least a mile dondering along dodging midgies until we found the said pub, ell, a bar in a hotel. To say it was strange upon entering was an understatement. Apart from the four dogs lingering, a few locals – the whisky boys wandered to the bar and ordered, sat doon and looked aboot. “do you know the movie Deliverance?” “aye” said Ravn, “I can hear banjo music”. This one phrase started off a whole tour of “banjo pubs”. Back in the safety of Fiddlers, a dram to settle the nerves and a worrying night ahead.

Day three saw an early start heading west to Oban, via several historic sites, canal locks and great Scottish scenery, with a common (laughter) reminder of the banjo pub the night before. We all know when we are in “banjo land”, and certainly the previous night was certainly a banjo experience. And so to Oban and the distillery of the same name, as Paul filled the fuel tank, Ravn wandered around the distillery, followed by a drink at Auley’s pub in toon. Meeting up later at the ferry for the Isle of Mull. A dram on board for Ravn, Irn Bru for Paul and a landing at Craignure, then a road trip to Duart Castle. As Ravn experienced the Maclean castle, Paul dropped into the castle tea room to collect some more (pre ordered) 18 year old Tobermory Maclean Gathering whisky. It has to be done! After a quick chat with the Chief, Pau then took Ravn down to Tobermory, checked into the accommodations and began a pub crawl (there are only 3) at the best of them; MacGochans Pub, www.facebook.com/pages/Macgochans-Tobermory/224301588713  a friend of Paul’s owns and runs this pub (Niel Morrison), along with a really good whisky http://angelswhiskyclub.com/awc/isleofmull.asp

Food and drink flowed, a wee call into the Tobermory distillery and some real ale all followed. A great end to the day. Day four; a tour of the island around the coast road, up to a point, as a section of this was closed, due to rain/weather seeing off a good part of the road, so a reverse and back to Tob. Och but there were stops for a whisky tasting en route, the Isle of Mull blend, Bruichladdich waves, a Famous Grouse Black Alpha edition, just a few drams sampled by Ravn as Paul was only allowed to imagine what it was like, oh the devil of being a driver! More drinks before a fantastic array of food at the Café Fish www.thecafefish.com you are “urged” to test this oot for yourself; obviously mcleanscotland.com can take you there! Oh did we no metion a trip to Mull Cheese? Walking through a garden ( strange gardener) into the shop with no one there, a wee sign asking you to leave money for what you take in the honesty box. So, both enjoyed a wee slab of Mull cheese with a dram in their rooms that night.

Day five; the ferry at Fishnish, taking our lads to Lochaline and Corran, where they boarded another (smaller) ferry and a stop at Inverlochy castle, site of a battle (clan battle really) where amongst friends, the Clan Maclean killed 1500 Campbell’s, before another stop at the Ben Nevis distillery. Different. Onwards to Spean Bridge woollen mill for a rest, shop and a dram. After a ride along scenic roads and Inverness, Tomatin distillery called, a good visit and tour here, resulting in a purchase of course. Then on the road again to Elgin, overnight here. Another real banjo pub encountered tonight, just what was that conversation aboot in the pub with the guys playing pool? When that fella entered and asked for “the cheapest whisky you have”, then added water, .. time to leave. Into a Wetherspoons for grub and drink before another “local” pub. No quite a banjo, but a strange one anyhow. Ending the night at a hotel bar with say, 200 whisky bottles, heaven for angels eh!

Day six; a highlight certainly, as Glenglassaugh yelled at the lads. A pre booked tour (as was most actually) taken by Ronnie, it was good to see Ronnie again, “known him for ages” said Paul. A 10am tour lasted until back of 1pm, Ronnie surpassed hiself here and Ravn was suitably impressed. Both Ravn and paul enjoy Glenglassaugh, but Ravn had no idea what awaited him… after a tour of everything, including a great whisky history lesson of the distillery, Ronnie took a tasting sesh and oot came so many drams, Paul could only let his tongue hang as Ravn enjoyed them all. A highlight was the trip to the roof! Getting doon again was no a highlight! Ronnie; many thanks, once again you have stolen the show and we shall no forget it. Slainte! So what could follow that? Well. A stop in Cullen for a bowl of Cullen Skink of course. Actually, the very recent Cullen Skink world championships tok place here with the Revival taking a huge part http://angelswhiskyclub.com/awc/cullenskink.asp  After a skink, Glen Grant distillery came next. Ravn had another personal tour, one on one tour of this distillery and of course, a taste or five followed. They decantered back to Elgin and a meal and dram selection again at the 200 malts bar! A strange one this; the barman said; “if you can dink them all and walk out, they are free”. Not the thing to say eh! A return to that bar is planned. Who wants to go with them?

Day seven; A scheduled visit (this time) to Duncan Taylor, bottling plant, history lesson and cask warehouse, followed by drams of course and – aye you guessed it; purchases! Lunch, a mobile phone breakdoon, before another planned trip, this time to GlenDronach distillery. Another personal tour followed by drams and of course, a bottle! A really good tour here, this distillery is a favourite of mcleanscotland and angels, friends of course. See the interview with Paul and Stewart (BenRiach).on www.angelswhiskyclub.com  Moolachs!!! http://en.wikipedia.org/wiki/Isle_of_Mull  Another whisky tour was crammed in, this time at Cardhu. They both took the tour, apart from the usual Diageo stuff, Rebecca did a good job here, she and Paul exchanging lafs and nods at certain members on the tour. Remember parma violets? Back to the “digs” at Craigellachie. Food and drams followed! Liz turned up tonight – the other half (better lookin) of mcleanscotland and joined in the whisky celebrations as a meal at the Mash Tun was followed by more drams – well, it was a whisky tour!

Day eight; a fantasic insight into Glenfiddich with Bert, many thanks Bert. A quick run up to Benromach distillery where ravn took the tour, while Liz and Paul called into Macleans Bakery www.macleansbakery.com  many thanks to Carol, Paul, being a McLean has been here bofore and enjoyed the bakers crafts. Tehn, collect Ravn and doon to Dufftown for the Highland games. Och, just brilliant! Beer, whisky, heavy events, tug o war, dancing, pipe bands, everything you imagine from a highland games. Pubs followed; banjo in the extreme but so much fun and so enjoyable, what a laff! Massed pipe bands at 6pm, drams,, back to Craigellachie for food and drams (again), a good day had by all, polished off with some more drams of course. (Liz; Paul has your bag you left in the bar!)

Day nine; all things must end (all things must pass). Ravn and Paul head back to Aberdeen, Paul then home, Ravn into the Grill bar.

A great tour, Ravn will certainly be back, look out for some reviews from Ravn and, some banjo bar reports!!!

Other distilleries did feature, such as BenRiach, Dufftown distilleries, the Dufftown Whisky Shop and a fantastic “hidden” tour with Bert at Glenfiddich (another pal of Paul’s), some great stops at the wayside each day with hip flasks, bottles and samples did occur quite regularly! All in all, a grand tour and one both enjoyed, plans afoot to do it again sometime, maybe Islay and other distilleries next time? Plans afoot also for a banjo pub tour.

Written by Paul McLean www.mcleanscotland.com  www.angelswhiskyclub.com

The Finest Japanese Whiskies Now Available At The Whisky Shop

Simply Click on a product to buy

Hibiki 21 year old

The Hibiki 21 Years Old is Autumn gold in colour. The nose shows sweet brambles and pears with vanilla toffee and a hint of dark rich sherry. At first the palate is pleasantly woody and then comes the cleansing fruitiness of brambles and blueberries with a lingering flavour of dark sherry. The finish is long rich and fruity.. Awarded an incredible 93/100 by Jim Murray!

Hibiki 30 year old

An absolutely stunning release from Hibiki. This was awarded the Trophy at the International Spirits Challenge in 2004, 2006 and 2008. It was also awarded the coveted title “World’s Best Blended Whisky” at the World Whiskies Award in 2007 and 2008!

Hakushu 25 year old

Rated 93/100 by Jim Murray, who called it “a malt which is impossible not to be blown away by”.

Color : red amber
Nose : ripe persimmon, jam, smoked meat, chocolate
Palate : custard, caramel, fruity sweetness with a hint of acidity
Finish : smoky yet fruity, long and sweet

Yamazaki 18 year old

This is a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant, long, dry finish.

The distillery’s location on the outskirts of Japan’s ancient capital of Kyoto offered pure waters, diversity of climate and high humidity—the ideal environment for the maturation of good whisky.

Yamazaki 25 year old

This is a super premium whisky carefully vatted from key malts and aged over 25 years in sherry butts. It’s available in limited quantities only of approximately 12,000 bottles per year. A great aromatic complexity of sweet and bitter flavors brought out by long aging with whiffs of sweet sherry notes. Has an enchanting deep, long finish.

The Whisky Shop Tel 0141 440 0600 info@whiskyshop.com www.whiskyshop.com

www.ralfy.com invites you to examine young Islay Malts with Whisky Review 293 – Introducing Young Islay Malts. Younger whiskies make more profit for Distillers but can be immature, . . . so beware malt-mates.

Krishna Nukala has written a very nice E-Pistle about his Maniacal Dalwhinne visit in June: “Visit to Dalwhinnie – An Armchair Travelogue”

THE LINK

INTERNATIONAL GOLD FOR LOCAL BAIN’S CAPE MOUNTAIN WHISKY

Bain’s Cape Mountain Whisky, South Africa’s only 100% single grain has added yet another award to its name. It took gold at the 2012 International Wine and Spirits Competition, competing against whiskies from around the world, all tasted by an international panel of judges.

This premium whisky, launched in 2009, has also recently been added to Ian Buxton’s 101 World Whiskies To Try Before You Die, the UK’s best seller offering a definitive guide to whiskies that every enthusiast should taste to extend their whisky education.

Jeff Green, production manager at The James Sedgwick Distillery in Wellington, says that the whisky, inspired by the Bain’s Kloof Pass and its natural beauty, is crafted from the finest South African grain, making it one of the most unique whiskies around. With a distinctive South African taste profile, the grain used in making Bain’s Cape Mountain Whisky is South African maize, the very same maize that was imported into Scotland up until the mid 1980s to make Scottish grain whisky.

Made in a style that allows the maximum interaction between the cask and whisky, Bain’s Cape Mountain Whisky is double-matured, first for 3 years in specially selected oak casks that have been previously used only for Bourbon, and then re-vatted for a further two years in ex-Bourbon cask oak.

The result is a whisky that shows exceptional interaction between spirit and wood. Toffee, floral and vanilla aromas and flavours softened by sweet, spicy undertones, produce a warm mouth-feel and a smooth finish.

Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery which dates back to 1886 and is situated near the foothills of the Bain’s Kloof Pass in Wellington, in the heart of the Boland. The whisky pays tribute to Andrew Geddes Bain, the pioneering road builder who planned and built Bain’s Kloof Pass which connected Wellington to the interior in 1853.

Bain’s Cape Mountain Whisky is available from leading liquor outlets and retails for about R200 per 750ml bottle.

THREE SHIPS SAILS IN LIQUID GOLD

The Three Ships whisky fleet is celebrating two gold medals received at the 2012 International Wine and Spirits Competition. The Three Ships Bourbon Cask Finish and The Three Ships Premium Select 5 year old both ensured that this proudly South African brand rubs shoulders with some of the best whiskies in the world. The announcement comes only months after the Three Ships Premium Select 5 year old took the title as World’s Best Blended Whisky at the annual Whisky Magazine’s World Whisky Awards.

According to master distiller Andy Watts, it’s an honour to receive gold medals for two such different whiskies, both produced at The James Sedgwick Distillery situated in the Boland town of Wellington.

“We have since the brand’s inception always strived to produce whiskies of not only exceptional quality but that could also stand proud within their own right. These two whiskies could not have been more different in taste profile from each other, indicating that the diversity we create here is a winning recipe.

“The Three Ships Premium Select 5 year old is an artful blend of selected South African and Scotch whiskies, combining heavily peated malted barley and grain, and matured for five years in American oak, where as the Three Ships Bourbon Cask Finish uses unpeated malted barley and grain whiskies, matured for the initial three year period in Bourbon casks with a further six months spent in first-fill American Bourbon Casks for a marrying period.

The Three Ships Bourbon Cask Finish is South Africa’s first 100% blended whisky, with both the malt and grain whiskies being distilled and matured at The James Sedgwick Distillery. The whisky is soft, estery and warm on the nose, leading to a soft honeyed sweetness with vanilla notes on the palate. The finish is lingering with subtle hints of pepper and spice. In contrast the Three Ships Premium Select 5 year old is robust, aromatic and unpretentious. A full peaty character on the palate leads to an extended warm finish.

The Three Ships 5 year old Premium Select and Three Ships Bourbon Cask Finish are available from leading liquor outlets and retails for about R115 and R130 respectively.

Buffalo Trace Distillery Releases Sixth Round of Single Oak Project Bourbon

Barrel #106 leads the online voting so far and more votes wanted!

FRANKFORT, Franklin County, Ky (Aug., 2012) – Buffalo Trace Distillery launches its sixth round of Single Oak Project Bourbons, known as the 105 Proof Warehouse L Release.

As the moniker indicates, all the bourbons in this release were aged in Warehouse L and entered into the barrel at 105 proof. This allows this release to focus on three other variables, the recipe, rye vs. wheat; the char level, a number three vs. a number four char; and wood grain size, tight, average, or coarse. All of the other variables such as stave seasoning, aging warehouse, entry proof, and tree cut (top or bottom) remain constant.

Warehouse L is considered by many to be the best all-around aging warehouse at Buffalo Trace Distillery. Longtime Warehouse Operations Manager Leonard Riddle proudly defends Warehouse L as his favorite; the Distillery even dedicated this warehouse to Leonard in 2011. This brick warehouse with five concrete floors and concrete walls create a very concentrated aging environment.

But the most exciting part of this sixth release to Buffalo Trace’s Master Distiller Harlen Wheatley is hearing what people think about the 105 entry proof, since entry proof has always been a hot button amongst Master Distillers. “We experimented with many variables and tried to use the most profound. Entry proof is one that has been debated for decades and we are able to offer to the public different variables to get a good look at how it affects flavor.”

So far, nearly 1,800 industry expert and consumer reviews have been given on the five various Single Oak Project releases, and Buffalo Trace is looking forward to receiving many more as consumers get into the project, log in and create accounts to give feedback.

After one year into the Single Oak Project experiment this May, Buffalo Trace Distillery announced there were three barrels in the lead, 10, 106 and 184. Since then, 106 has pulled away as the leader, according to online reviews at www.singleoakproject.com.

“This Single Oak Project experiment is a rare occasion for whiskey connoisseurs to be heard, offer their expertise, and help develop the next great bourbon,” said Kris Comstock, brand manager. “We just hope consumers continue to weigh in with their reviews online.”

After a consumer reviews a bottle online, they 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, actively participate in Buffalo Trace Distillery’s quest to 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 floors 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 from 2011 through 2015 until all of the 192 barrels have been released. The first releases hit select stores in 2011. This sixth release will reach stores towards the end of August. Like all the other releases, the quantities are very limited. Every case will contain 12 bottles, each from a different barrel. The sixth release is made up of barrel numbers 30, 32, 62, 64, 94, 96, 126, 128, 158, 160, 190, 192. 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, Whisky 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 www.buffalotracedistillery.com.

Black Bull 40 Year Old Batch 3 41.6% alc/vol

Black Bull 40YO batch 3 is a mix of 14.4% Grain Whiskies and 85.6% malt Whiskies from some of Scotland’s premium distilleries. The spirit in this, third bottling of Black Bull 40 year old contains whiskies from the following distilleries: Ben Nevis, Bunnahabhain, Caperdonich, Glen Grant, Highland Park and Invergordon.

Tasting Notes:

Colour: Bright Gold

Nose: Raisins, roasted almonds, butter scotch, dark chocolate, orange zest, freshly cut grass.

Taste: Citrus fruits, manuka honey, faint smoked oakiness, wild berries with a distance coastal flavour emerging.

Finish: Long mouth coating finish with a delicate traces of chocolate covered cherries, with salty traces fighting their way to the front.

Comment: This is a dram to be savoured and enjoyed.

£167.99 inc VAT

BUY NOW

Single Malts Limited | 36 Gordon Street | Huntly | Aberdeenshire | AB54 8EQ |

Greetings Fellow WhiskeyLover!!

Next week my family and I will be headed into the woods of Maine for our annual summer vacation. So this will be my last email to you until early September.

With that in mind, I wanted this weeks email to feature a really special whisky. So I called my man Nicky The Neck, and asked him to consult his contacts. A few phone calls later, The Neck scored big…which brings me to this weeks featured whisky: Benromach 21YO Speyside Single Malt Whisky.

Duncan MacCallum and F.W. Brickmann founded the Benromach Distillery Company in 1898. The distillery is located on the outskirts of the ancient Royal Borough of Forres, and is Speyside’s smallest working distillery. Duncan MacCallum had previously been working at the Glen Nevis Distillery in Campbeltown and FW Brickmann was a spirit broker in Leith, Edinburgh. Construction work started at the sight of Benromach Distillery in 1898 however due to the depression in the Scotch Whisky industry in 1898 the distillery did not start producing whisky until 1900 and closed the same year due to a lack of money.

In 1911 Benromach was acquired by the London based Harvey McNair & Co who continued distilling until the onset of the First World War. After the war Benromach was acquired by Benromach Distillery Ltd and was run by this new private company until 1925. In 1938 Benromach was acquired by Associated Scottish Distilleries Ltd which later became a part of Scottish Malt Distillers Ltd. Between 1966 and 1974 the distillery was modernized and continued to run until 1983 when the distillery was officially closed.

In 1993 Gordon and Macphail took over the site and in 1997 they started to restore the distillery to a working order. Finally in 1998 the distillery was officially reopened by Charles, Prince of Wales and bottling of the new malt started in 2004.

Just two experienced distillers create Benromach 21YO using the finest Scottish barley and the purest spring water from the nearby Romach Hills. Matured in a mix of First fill and Refill Sherry casks, Benromach 21 Years Old is a rich, elegant Speyside Single Malt with rounding Sherry influence.

ForWhiskeyLovers Contributing Editor Gavin Smith described Benromach 21 as “A lovely, poised Benromach, with clear evidence of the good work done by the Sherry butts.”

This whisky is not longer being produced by Gordon & Macphail/ Benromach, and so it is incredibly difficult to find. But thanks to The Neck, we are able to offer you a bottle of Benromach 21YO for $130/ bottle, while supplies last.

So if you want a bottle, buy it now, because once it’s gone…it’s gone.

I wish you a most enjoyable remainder of your summer, and look forward to getting back in touch in September.

Until September….have fun!

Doug Stone

Founder

ForWhiskeyLovers.com

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BENROMACH 21YO SPEYSIDE SINGLE MALT WHISKY

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DISTILLERS TASTING NOTES

COLOR: Bright gold.

UNDILUTED NOSE: Sweet, fruits – peaches and nectarines. Hints of toasted malt and a green leafy aroma.

PALATE: Sweet, sherrywood flavours. Some charred oak and resinous flavours. Rich.

WITH AN ICE CUBE/ WATER NOSE: Sherry influence more prominent. Mulled fruits and a sweet chocolate aroma. Toasted maltiness remains.

PALATE: Sherry wood, sweet spices – cinnamon and a little dry grass, hay like note. Charred oak flavours lead to a drying finish.

BODY: Rich and smooth.

FINISH: Slightly dry with sherry overtones.

Ka Va Lan Whisky in Canada

Sitting on the east coast, Ka Va Lan is the only single malt whisky distillery in Taiwan. (See Mark Gillespie’s Whisky Cast on Ka Va Lan: http://youtu.be/WVIHFPFONB0). The Ka Va Lan Distillery is owned by one of the largest food group “King Car” in Taiwan. With the ambition to craft the best whisky from Taiwan, the whisky team spent one month in 2003 in Scotland in search of the perfect distill shape and variation in whisky making.

Ka Va Lan obtained consultation from Dr. Jim Swan on crafting the whisky flavours fitting for a hot and humid tropical weather in Taiwan. To date, there are four single casks variation and three single malts. The ex-bourbon and ex-sherry single casks are aged for more than three years where angel share is around 10 to 15%.

(Due to the tropical climate, the maturation of three years is comparable to that of 15 – 18 years)

The whisky distillery was built in 2005 with a purpose to be a tourism destination. The current visitor center can easily accommodate a couple thousand people with a Costco sized cafeteria to showcase the King Car group of products. Currently there are 45,000 barrels in the aging process.

Some virtual reality 360 view of the distillery

Lobby: http://vr.17high.com.tw/Entertainment/Yilan/Kingcar_Whisky/vr-03.html (this sure looks like a hotel grand lobby).

View of the warehouse and column distills: http://vr.17high.com.tw/Entertainment/Yilan/Kingcar_Whisky/vr-09.html

Outside the distillery: http://vr.17high.com.tw/Entertainment/Yilan/Kingcar_Whisky/vr-06.html 

The ex-bourbon and ex-sherry single casks are being offered exclusively at Kensington Wine Market in Calgary.