Archive for January, 2013

An Article by Paul Mclean of MCLEANSCOTLAND – Whisky News

There’s an old saying (anon) “God invented whisky so the Irish would never take over the world”, well my Dad and his, and his and so on, all came from the west coast of Scotland, this Celtic area always loved a dram, more to the point, its history is a mix of Irish and Scot. This ancient kingdom is where “modern” history began. With history from the time of Moses, mingled with legends like St. Patrick and St. Columba, Dalriada was first the name for the land in Northern Ireland (Ulster). Founded by Cairbre Riadia who settled in this area, and later, the name was applied to the Scottish area where three brothers: Angus, Lorne and Fergus settled. There are several stories about the origins of Dalriada – a legend is a legend!  “In the time of Moses”, so the legend goes, there was a man named Gaodhal Glas who had been bitten by a serpent. Moses is said to have cured him and to have promised that `no serpent or other poisonous thing should infest the happy western island’ that his descendants would one day inhabit (there are no snakes in Ireland). Could this be down to the famous quote by W. C. Fields; “Always carry a flagon of whisky in case of snakebite, and furthermore, always carry a small snake.” Was he actually Scottish?

The Isle of Destiny foretold by Moses. “Their leader at this time was Milesius whose wife was also named Scota. Scota and her eight sons, their families and followers finally set out on the voyage to their Isle of Destiny (Scotland). In later ages the land was called Scotia and the people were called Scotti. Scota brought from Egypt a stone of black marble on which strange runes were carved. They landed in Ireland and fought the people there. Scota died in Ireland and later there was a warrior of the Goidelic line called Tuathal. He founded a kingdom at Tara. By the fourth century the Scotti were assailing the Roman province of Britain. They filtered across to the Southern Hebrides and to the mainland of what is now Scotland, what was then Caledonia. Was that black stone what we now call “The Stone of Destiny”? see? back to Perth again (where I now live).

We return to Cairbre Riada, a descendant of Tuathal, had settled his people first in Munster (Ireland), but famine caused him to abandon this land (history repeats eh!). He established a kingdom between the Antrim Mountains and the sea. He obtained this territory between 254 and 273 AD. The word `Riada’, or `Righfadna’, means `the long-armed’. Cairbre Riada was a nobleman of high parentage. His father was Conaire II, King of the Province of Ulster from AD 212 to 220 and his mother was the daughter of the illustrious Warrior King, Conn of the Hundred Battles. The centre of his kingdom was the ancient Dunseverick Castle set on a great rock rising sheer from the Atlantic in the strongest defensive position of Ireland’s northern coast. Dal’ means ‘descendants’ and in a secondary sense `the territory of the descendant’. The word `Dalriada’ therefore signifies ‘the territory of the descendants of Cairbre Riada. Cairbre Riada’s heir, Eochach Dubhlein, married a Pictish princess, the daughter of the Albain King Obdaire. She bore him three sons, known in legend as the `three Collas’. The oldest, Colla Uais, aspired to the High Kingship of Tara but was defeated by a cousin. He and his brothers fled to Alba (Scotland -possibly to Colonsay). In due time they returned to Ireland and they won swordland and founded a Kingdom called Oriel. Cairbre Riada’s descendants ruled the coast area of Antrim until Colla Uais grandson, Erc of Dalriada, died. Erc had twelve sons, the youngest being Fergus, Lorn and Angus. The recorded history of Argyll begins in the 5th Century AD when it was invaded by the Scotti (Celts). The Scotti were the Gaelic-speaking people who had gained ascendancy in the north of Ireland. About the year 502 AD, Fergus, with Lorne and Angus, led a great organized invasion of the Scottish coast by the warriors of Dalriada. They successfully occupied the area now know as Argyll and some of the islands including Islay. Thus the Dalriadic settlement in Argyll was founded by the three sons of Erc. THUS, as it is known that the Irish invented whisk(e)y, and it was Irish who were the very first Scots, and my clan; Maclean is related to the High Kings of Ireland.  The name Maclean – so history says – can link back to the kings of Dalriada. That’s one link, the other is Paul’s mum. She and her family are originally from Kilkenny in the Republic of Ireland. Yet more links: the Daly (Daley) coat of arms features a Lion, as does the Scottish Royal flag. Paul lived in a house is called Armagh, Paul’s mum lives in Portrush Street. We need go no further! Well, actually aye, please read on … so what has this all to do with whisky? I hear you ask. Easy; it is plainly obvious to me and any sane person, that it was a Maclean who invented whisky!

TO CONCLUDE;  Conn of the Hundred Battles; well I have 100 whisky bottles at home, its sometimes a battle to decide what to down. Oban and area (where Dad came from) now has a distillery, so too Mull (Tobermory) with another being built over the water at Ardnamurchan. The Kingdom of Dalriada included Arran, Jura and Islay – see anything cropping up here related to whisky? Distillery plans also for Lewis and a wee distillery already there. Ok, my great ancestors were Irish, we all know that, my recent ancestors are Scottish, I am a Celt (is it any wonder I support Glasgow Celtic?), it is well known I love both Scotch and Irish drams, the mid ancestor Macleans were mixed with Vikings. The Norse have a great love for whisky. And then we have cousin Charlie (Maclean), so; to end, it must have been Maclean’s who invented whisky.

Story by Paul McLean; www.mcleanscotland.com whisky tours, www.angelswhiskyclub.com  free to join worldwide online whisky club, Patron Charles Maclean.

Paul is from Connel near Oban, having also lived in England, Wales and Ireland, now in Perth.

The International Order of The Companions of the Quaich Sidney Peninsula Chapter Robbie Burns Dinner – Scotch Whisky News

The International Order of The Companions of the Quaich Sidney Peninsula Chapter

Our menu for the evening includes:

•           Scotch Broth: A traditional Scottish lamb soup

•           Roast Beef “tatties & neeps,” and  an optional side portion of haggis

•           “Tispy Laird”: Whiskey trifle with stewed fruits

•           Oatcakes & Cheese

Monday, January 7, 2013, Sidney Pier Hotel, 7:00 PM “Robbie Burns Dinner” 

This special event will feature a traditional Robby Burns dinner with the last of Robert Orr’s famous haggis accompanied by four special whiskies in celebration of Scotland’s national poet. Pipe Major Mel Johnston will pipe in and address the haggis and entertain us with his small pipes over dessert. Glenn Todd, of Victoria Whisky Festival fame, will introduce the four Arran Malts. including the recently released “Devil’s Punch Bowl”, all of which are dedicated to the bard. Smart casual Highland Dress or tartan attire welcome.

A 3 Course Dinner & 4 Whisky Tastings

Members $60 – Guests $70 – Designated Drivers (Dinner only) $50

Please RSVP by email 

Attendance is on condition that you do not drink and drive

A New Whisky Blog “Select Scotch Whisky” – Scotch Whisky News

A new blog focusing on Scotch whisky tastings and reviews. Some whiskys will be old favourites, some will be new, quirky and curious. It’s all about sharing a passion and promoting an interest in the greatest of all beverages.

URL: selectscotchwhisky.blogspot.com.au

Scotch Malt Whisky Society of Canada “January 2013 Outturn” – Scotch Whisky News

A new year is upon us and so is the latest selection of our one-of-a-kind single cask whiskies.

The January Outturn is now available here:  www.smws.ca

If you spent the holiday season treating everyone else, now is the time to treat yourself, so here’s a peek at what might tempt you:

Cask No. 5.35 Laundry in the bakery
12 years old; 2nd fill hogshead; 54.7%abv
Initial nose is fresh and light, green apples and lemon puffs with deeper, sweeter notes developing like baking bread or jam doughnuts. Quite hot and lively to taste, strawberries with black pepper, and to finish, cold peppermint tea and fresh slightly soapy laundry.

Cask No. 4.168 Gunpowder, treason and plot
15 years old; refill gorda; 57%abv
The nose offered fresh toast with lashings of marmalade topped with unsmoked bacon. Then rum & raisin ice cream served on a worn copper spoon. To taste, mesquite marinated BBQ’d meat washed down with an Australian Riesling with notes of burning rubber.

The Scotch Malt Whisky Society Canada
104-1240 Kensington Road NW, Suite 160
Calgary, AB, Canada T2N 3P7

Contact the Society at curious@smws.ca for your chance to join and to take advantage of their great offers

Paul Had An Away Day (overnight) Trip to Ed-Dram-Burgh, Saturday 29 & Sunday 30 December 2012 – Scotch Whisky News

Paul Mclean to the LEFT!

Paul had an away day (overnight) trip to Ed-Dram-Burgh,

Saturday 29 & Sunday 30 December 2012. 

Here is his report; I took the train from Perth to Edramburgh, och it was full of screamin kids, an hour of purgatory later, we arrived at Waverly, whereby I set oot for some breakfast – it was still early! A favourite place of mine is Whiski on High Street (Royal Mile), apart from being a good bar, they have lots of whisky and great food. I settled down with an Irn Bru and ordered an Eggs Benedict, it was on my plate nae more than 5 minutes, grand stuff! Followed by a Dalmore – medical reasons you understand. After a wee bit of shopping, well I need get something for Liz, I headed up to the whisky experience near the castle (www.scotchwhiskyexperience.co.uk).

They were really busy, I mentioned what I was after and immediately was sent to level 3 to the whisky fair, even at 1pm it was busy. I wandered in, many excellent bottlings to sample, so I did. Dondered over to Ben Nevis (www.bennevisdistillery.com), old pals o mine, whereby a dram was placed in front of me. Ben Nevis Distillery is one of the oldest licensed distilleries in Scotland, nestled at the foot of Britain’s highest mountain, Ben Nevis, 4’406 feet above sea level. This imposing mountain provides an impressive background to a traditional Scottish craft. I enjoyed the craft with a 10 year old single malt, introduced to the market back in 1996 using whisky produced in 1986, the last year that Long John International produced whisky at Ben Nevis distillery. They were awarded a grand gold medal by Monde Selection in 1999 and again in 2000. It also won a gold medal in 2001 and a trophy for three consecutive years of being awarded gold and grand gold medals. Quickly followed by McDonald’s Traditional Ben Nevis Highland Single Malt Whisky, Distillery Bottling. A special edition whisky from Ben Nevis in celebration of their 185th year. It is an attempt at recreating the McDonald’s Traditional Ben Nevis which was a popular dram in the 1880s. The Clan MacDonald are no far from we Maclean’s, it was superb!

After promising to go back (which I did) Dewar’s followed (www.dewars.com), it was calling me, well, Big Ross and George were! After “hello’s” – hadnee seen the lads for ages – I settled into a dram or three; DEWAR’S Signature – a superb blend, as usual, I enjoyed it more being a sample (free). “Anything new for me?” I enquired; as it happened, aye, Bits of Strange, 16 year old, man! What a smooth dram that is – dinnae believe me? see the photo. After more chat and more samples, I bade them farewell (for now), heading over to Inver House (www.inverhouse.com). I started with the Balblair 1975; fantastic dram, iconic bottle shape with a liquid inside to charm a snake handler! Spicy, raisins, sherry, honey and green apple, a long smooth finish that stayed with me ages! So much so, I had to get over to the cheese table to cleanse my mush. There was a line waiting to be served, myself included. Then, my eyes flew wide open, closely followed by my mouth, other people around me the same, what could this be? Some big troll of a woman was after cheese … “cheeeze” she slobbered as she pushed through, dear me, she had a face like a vandalised Scotch egg and a slash of a mouth, red eyes and the size of an Ork (is that right spelling? Lord of the Rings). I tell you, people (myself included) got out of the way fast! Cheese can do later I told myself. Jeeze, that could scare dogs!

Back to the whisky – quick. Tried another favourite; Glenfarclas 40 year old (www.glenfarclas.co.uk). But hey, hold on a smidge here, it was one of the smallest measures I had ever seen! My neighbour standing next to me said the same, come on guys, superb whiskies but dram sizes? If that was what they were doin, I was away. So went for a good smack of a dram to Tomatin (www.tomatin.com), where a 40 year old had my name on it. Had this before, no disappointed again either, great stuff. I was slowing down by now, peeping through people to find the troll, scary, she was nowhere to be seen so I dondered to the cheese again. “What the hell was that?” I asked, the poor lass and big fella there were still in shock, a nice bit of applewood cheese cleansed my pallet before heading back into the fray. I ventured into a Drambuie (www.drambuie.com ). After the Battle of Culloden, 1746, Prince Charles Edward Stuart fled to the island of Skye. There, he was given sanctuary by Captain John MacKinnon of Clan MacKinnon. According to family legend, after staying with the captain, the prince rewarded him with this prized drink recipe. This version of events is disputed by historians who believe it to be a story concocted to boost sales of the drink.The legend holds that the recipe was then given in the late 19th century by Clan MacKinnon to James Ross. Ross died young, and to pay for their children’s education, his widow was obliged to sell the recipe, by coincidence to a different MacKinnon family, in the early 20th century. The latter MacKinnon family has been producing the drink since. To celebrate the 100th anniversary of Drambuie being bottled in Edinburgh, the makers launched a new style of bottle and embarked on a television and print advertising campaign. I had for bypass Diageo as I ran out of time (and the will to live after the troll from hell). I said farewell’s to pals and headed into the sanctuary of the bar, had a quick Ben Riach 25 year old to settle me nerves, before heading out into the glorious summer warmth and sunshine of Edinburgh (I wish). I stumbled into the Bow Bar, great selection of real ales and even better whisky selection, I ordered a triple wood Balvenie and a haggis pie (dinnae tell Liz), ate up and chatted to a couple of Australian’s here for the whisky (sitting next to me), a good long chat, gave a few helpful (I hope) tips and moved on, a wee bit more shopping, before taking a taxi to my hotel.

Kirsty welcomed me in again and I was shown to my den. Quick shower, change and brush up, before heading out to the Dome – my favourite Edinburgh haunt. A whisky/champagne cocktail and I was happy, the place was looking fantastic, it was heaving full, I squeezed up at the bar to a few lassies waiting to be served, “might I be cheecky and ask you to include my next drink with your order?” sure enough, nae bother, the blond girl even paid for it! Great I thought, until it was my turn to get a drink, there were four of them, one of me! Oh well, stumbled back to my hotel over the road and dropped on the bed. I did have a nice bottle of Merlot to keep me company, so dropped me clothes (as you do) fell on the bed and looked at Match of the day (football) on telly. It was then the nightmare started again!!!

Outside the window a frighteningly haggard face was looking at me, I was terrified – the troll! And I was 7 floors up! As I panicked and tried to get under the bed, no mean feat for a stodger like myself, the face went higher, it was a bloody halloween balloon!!! Breathing heavy (nae, dinnae go there!) I carried on with a glass of wine watching the footy, eventually falling into a heavy daze and waking up 8 ish on Sunday, thinking about breakfast.

I arrived home to Perth, settled down, checking every room for the troll, before sittin doon with a glass of wine. An eventful couple of days, but they always are eh? Was it worth it? Aye. Dram of the fair? It has to be the Dewar’s Bits of Strange, I will be chatting to Ross again about this one, it’s only available at the distillery, thankfully that’s 40 minutes away, even better, Ross lives in Perth! Until my next outing, slainte!

Paul is owner of www.mcleanscotland.com and www.angelswhiskyclub.com along with Liz, who is away in India, missing all the fun.

The Relaxed Whisky Weekend 6 – 8 September 2013 – Scotch Whisky News

The Relaxed Whisky Weekend
6 – 8 September 2013

Fellow Whisky Enthusiast,

The Mayas were wrong, we are still here, and 2013 has arrived! (With our without last night’s hangover) The year in which Maltstock will be organized for the 5th time already! Incredible! We hope to meet you in September!  We would like to wish everybody a wonderful, happy, healthy and above all: relaxed 2013!

Arthur, Bob, Eline, Rogier, Teun and the Maltstock crew

For information and tickets please look at our website. The new site and webshop will be fully operational next week. If you have any questions or cannot wait please contact us via this form. (click here)

FWL Whiskey Selection Ardbeg 10YO + Uigeadail, Quality and Value – Scotch Whisky News

Greetings!

I hope you had a spectacular holidays with your family, loved ones and friends, and this second day of 2013 finds you recovering and ready to “get back at it”.

As I started to consider whiskies for this first email of the year, I found myself also reconnecting with our vision for the ForWhiskeyLovers experience: What we offer you, our members. Or put another way: How we at FWL hope you, our members will think of us when you hear our name.

This New Year reset also caused reflection on some of what we’ve achieved in the last year or two, including:
• Bringing on Managing Editor Caroline Dewar and our world-renown team of contributing editors

• Launching our Private Tasting Expeditions
• Kicking the Whisky Explorers club up a few notches with help from the chaps at Masters of Malt
• Relaunching The Drammie Awards, thereby placing the power of “recognition” back in the hands of whiskey consumers.
• Winning the Icons of Whisky Best Online Retailer for 2012
It quickly became evident that two words were threaded through everything we do: Quality & Value. At every touch point where you experience FWL, we want you to have a high quality experience, that provides real value.

Oh…and it should be fun!

And so having reconnected with Quality and Value (over-laid with “fun”), I quickly arrived at one of my favorite – always on my bar – whiskies for this weeks email: Ardbeg 10 YO Islay Whisky.

The Ardbeg distillery was established in 1815, but was mothballed after running into some financial difficulties the distillery closed in 1981 and it was not until 1989 that distillation resumed, although on a very small scale. After closing again in 1996, then owners Allied Domecq put the distillery up for sale.

Bought in 1997 by Glenmorangie Co it was was, at last, restored to its former grandeur. Its chief water source, Loch Uigeadail (pronounced ‘Oog-a-dal’), or ‘dark and mysterious place’ in Gaelic, became the inspiration for a bottling launched in 2003 under the same name.

Ardbeg Uigeadail was later Jim Murray’s 2009 World Whisky of the Year, a title held previously by Ardbeg’s ten year-old. Ardbeg has become known for its rich, peated whiskies, very easily identifiable by their fullness of body and perfect harmony of flavor.

Ardbeg Ten Years Old is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavor, at the same time giving more body and added depth. It is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.

So we are thrilled to offer you a bottle of Ardbeg 10YO Islay Whiskey, for $54.95/ bottle…and if the quality of Ardbeg 10 isn’t enough (and it darn well should be!), to assure “value” we are including a 50mL bottle of Ardbeg’s acclaimed Uigeadail with your order, FREE!

Next week: The 2013 Drammie Awards.

Until next week…I wish you high spirits!

Doug Stone
Founder
ForWhiskeyLovers.com

ARDBEG 10YO ISLAY SINGLE MALT & UIGEADAIL 50ML

Irish Whiskey Renaissance – New Distilleries: Carlow and Horse Island – Irish Whiskey News

Irish Whiskey Renaissance 

New Distilleries: Carlow and Horse Island 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries at www.whisky-distilleries.net

Ireland in Kentucky

The most westerly European and Irish Dingle Distillery went into production last year (please see https://www.whiskyintelligence.com/2012/12/new-on-the-irish-whiskey-map-dingle-distillery-irish-whiskey-news). The Dingle Founding Fathers cannot wait to see their whiskey to be bottled in December 2015. More Irish distilleries are to come in the near future: Tullamore, Belfast Titanic, Carlow and Horse Island.

A surprising news came from the U.S.: „The Vendome whiskey stills, used by Alltech’s Lexington Brewing Company and made in Louisville, Kentucky, were shipped over (to Ireland) on 22 August (2012). The whiskey will be distilled in Carlow Brewing Company in Bagenalstown, Co. Carlow.“  The pot stills were used by Alltech Lexington Brewing Company to distil Town Branch Bourbon www.kentuckyale.com/town-branch.

In the Heart of the Bluegrass-Country the Lexington distillers were also making an Irish type of whiskey.  Both whiskeys received gold medals at the 2012 World Spirit Awards www.world-spirits.com.

Alltech’s founder and renowned scientist Dr. T. Pearse Lyons revived whiskey distilling in Lexington, Kentucky, in 2008 which had stopped at the beginning of the Prohibition in in 1920.  Lyons is of Irish background, he worked as a biochemist in the Irish whiskey industry with the Irish Distillers Group and has been a master brewer for Storehouse Guinness, Dublin. The successful entrepreneur set up Town Branch Distillery not to distil Bourbon but Kentucky’s first double distilled single malt whiskey  Pearse Lyons Reserve  www.kentuckyale.com/pearse-lyons-reserve.

Today’s onion shaped pot stills were manufactured by Forsyths of Rothes in Scotland. The first new Kentucky malt was filled in a first-fill Bourbon cask in September 2008 and presented at the World Equestrian Games in 2010 (Alltech is the main sponsor). The annual production capacity is about 450.000 litres of new make spirit.

See: http://www.kentucky.com/2012/09/26/2351606/new-alltech-distllery-to-open.html

Tables turned: back to the roots 

„Global animal health and nutrition company Alltech is moving (parts of ) its whiskey business to Ireland,“ was the news which surprised the people of Co. Carlow.  Back to the „heimatland“ was the notion. The Irish master brewer and distiller who was born in Dundalk, Co. Louth, just cannot deny his whiskey roots, another of his whiskey dreams came true in Carlow. Lyons is now the only independent distiller to produce whiskey in the U.S. and Ireland.

He said: “A truly momentous event has happened as the first stills are shipped from Kentucky to Ireland, completing the cycle with this fantastic craft finally returning to its place of origin. This will set the stage for a new Irish whiskey with a Kentucky flair.”

Carlow Brewing Company, also known as O’Hara’s Brewery, founded in 1996 by the O’Hara family, was chosen as the Irish production site. It is a good address, they are proud of their beer: „The renowned O’Hara’s Irish Stout, won two gold medals at the International Brewing Awards, a high profile industry competition, and this success attracted a lot of international attention.“ See www.carlowbrewing.co.

Managing director Seamus O’Hara was exited about the new joint venture which would bring new jobs to Carlow.  His craft brewery will also act as an importer of the Kentucky Bourbon Barrel Ale which is brewed by Alltech Lexington Brewing and Distilling Co.  The American ale is specially matured for six months in Kentucky Bourbon casks to add more flavours and aromas of the whiskey to the beer.

The two Kentucky stills were set up in the Carlow Craft Brewing House and distilling began in November 2012. The wash still has a capacity of 1,900 litres and the spirit still 1,000 litres. The American stills are constructed with a boil pot and a column on top which allows to distil different spirits. The spirit is made of  100%  malted barley only. They use their own developed distiller’s yeast with a fermentation period of the wash for  about 65 hours (Dr. Lyons has got a doctor’s degree in yeast fermentation) and run a double distillation to produce a malt whiskey which is non-peated at the moment.  The micro-distillery is fully manual. The spirit will mature in casks from The Lexington Brewing and Distilling Company in warehouses on site. Lyons said: „This way we will keep the Kentucky-Ireland connection alive.” See  www.alltech.com.

A new Irish-American whiskey dynasty is born as Dr. Lyons’ son Mark also received his PhD in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland. 

Island Whiskey Horse 

Another whiskey distillery will be built in the South of Ireland. Horse Island, just south of Cork, is privately owned by Adrian Fitzgibbon. His company Roaring Water Farm & Enterprises (growing of crops combined with farming of animals) handed in a planning application at Cork County Council (see for further details the application form, no. 12752 of December 2012).

The application plan comprises a mash and fermentation house, a still house and a visitor centre,  a restaurant-cafè with a whiskey-bar and two warehouses. A sea water pump and waste water treatment plant with water tanks are also planned.

The distillation unit comprises a set of three pot stills to produce a triple distilled new make. They intend to distil Irish pot still whiskey which is traditionally made of unmalted and malted barley.

The grain and malted barley will be delivered by a roll-on-roll-off ferry and silos may store about 32 tonnes of grain. The production water will come from a well in the island and the cooling water will be sourced from the sea. The expected annual production capacity will be around 900.000 litres of new make spirit. The whiskey will mature on the island, the draff will be fed to livestock on the island. There are plans to employ about 20 peopl.  „Production should start in 2014.“

You may spent your holidays in Horse Island, there are three luxurious cottages available: www.4beachnuts.com/property/485

About the Author: Ernie – Ernst J. Scheiner M.A. was a director 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 into the whisky industry of Scotland, Ireland and Continental Europe. Contact: info@whisky-distilleries.net

MCLEANSCOTLAND On Tour With Russian Guests – Scotch Whisky News

MCLEANSCOTLAND on tour with Russian guests. 

GlenDronach & BenRiach distilleries asked MCLEANSCOTLAND, one of the top whisky tour operators in Scotland, to manage a 4 day visit for 14 Russian guests in 2012.   The group are distributors for  the 2 distilleries in Russia.  Whilst in Scotland they sampled  many drams, enjoyed the Scottish scenery and excellent food including a whisky dinner at GlenDronach Distillery.

MCLEANSCOTLAND arranged transportation and daily visits including both distillery tours and tastings, a day trip to Inverness with lunch, a visit to Speyside Cooperage to watch casks being made and repaired and a farewell dinner.

““They were a very nice group to work with, I enjoyed myself immensely, drinks of each evening proved lots of fun, even though things were sometimes lost in translation!   I would welcome them again at any time. 

Paul McLean, Senior Partner, MCLEANSCOTLAND, Perth.  www.mcleanscotland.com

Royal Mile Whiskies “SHIPPING TO USA IN 2013 – IMPORTANT” – Scotch Whisky News

Unfortunately the way we ship alcohol to North America will change as of next week.

The Civil Aviation Authority is stopping the transport of high alcohol products in non-freight aeroplanes, as they are now classing these liquids as ‘dangerous goods’.

We are currently evaluating alternative solutions, but this is a complex issue and will take some time. As such Royal Mile Whiskies are to suspend shipping to North America as of the 8th January 2013 until further notice.

Obviously, we have enjoyed and greatly appreciated your custom in the past and we hope to be able to serve you again in the future.  We know this is as disappointing for you as it is for us and we will do what we can to find a legal and cost effective method of shipping as quickly as we can. We should also point out that it is not just Royal Mile Whiskies that will be affected by these new regulations and all companies shipping alcohol over 24% alcohol using non-freight shippers will also be subject to the same regulations.

If you want to stock up before these new regulations take effect, there should be time for one last order at current costs before our courier stops collecting from us on 8th January. We would need to receive the order by 12 noon (GMT) on Monday 7th January.  Please note that we will not be able to order ‘Out of Stock’ products from our suppliers in time to complete web orders before the deadline, so suggest that you order products that show ‘Good Availability’.  If there is an item out of stock we will get in touch very quickly to let you know.

Please also note that due to public holidays our offices will be closed on New Year’s Day and the 2nd January. We realise this is bad timing, however, we wanted to give you as much forewarning as possible. We will be back in the office on Thursday 3rd January to answer any queries you may have.

Once again all of us at Royal Mile Whiskies thank you for your business and wish you well for the New Year.

From the RMW team


Powered by WordPress