Quick 2012 Roundup

Milroy’s of Soho are continuing to put on exciting whisky tastings this year.  Highly successful in December was our first ever live Tweet tasting; four of Milroy’s bottlings were sampled in our tasting cellar in Soho, and Twitter users who had received samples in advance tasted alongside us; everyone contributed their views in real time, online and in fewer than 140 characters.

Follow us on Twitter to get regular updates on new tastings and limited edition releases.

We’ve also seen some fantastic drams from other producers over the past year; here are our personal picks of the very best…

Lee’s Drams 1. Burnside 1994 (Scott’s Selection), Named after a long since closed Campbeltown distillery, rumour has it that this bottle is a mixture of Balvenie and Glenfiddich (two of my favourite distilleries) so no wonder I enjoyed it, add into that the whisky is heavilly sherried and you have a perfect winter dram. 2. Glen Garioch 1978, Fantastic balance of flavours that change over the course of several hours. 3. Benriach Solstice 17 Year Old, released December 2011 but I didn’t try it until early last year so I think I’m allowed to include it, a superb complex, fruity and earthy smoky whisky.

Angus’s Drams 1. Glen Garioch 1978 without question, 2. The Arran Eagle (apricot, apple, pear slightly oily, possesses drinkability and great depth of flavour at great value). 3. Then finally, the Balvenie Caribbean Cask (classic Balvenie honey with demerara sugar and satsuma notes. Balvenie remaining on top form.)

Mitch’s Drams 1. Tomatin 30 Year Old, Awesome! Wonderfully refreshing summer dram, like biting into a peach with enough old whisky tones to make it truly incredible. 2. Springbank Rundlets and Kilderkins, offering chocolate, wood spice and a good whack of peat smoke, this is a one off treasure. 3. Milroy’s of Soho, Cooley 2001, it’s got the best nose of anything I’ve tried this year. Instantly likeable, lively and enjoyable.

Do let us know what your drams of the year were.  We never tire of talking whisky. Lastly, we would like to thank you all for your custom and feedback over the past year, we very much look forward to seeing you again in 2013. Cheers! from all of us at Milroy’s of Soho

To place an order please visit www.milroys.co.uk, call Lee on 020 7437 2385 or email  Lee.Tomlinson@jeroboams.co.uk

Our mailing address is: Milroy’s of Soho 3 Greek Street London, England W1D 4NX United Kingdom

Hi folks. The last date to put bottles into the 22nd auction will be close of business on Friday, January 18. The auction goes live on Friday, Jan 25 and will run until Sunday, February 03.

Kind regards from Glasgow

Bill, Tam, Mick & Linda

http://www.scotchwhiskyauctions.com/

The February “First Friday” tastings at Kensington Wine Market in Calgary are now open to SMWS members for registration.

Act quickly as these events will be opened up to the general public in a few days and as always, they sell out quickly!

To reserve your spot please email Andrew Ferguson at scotchguy@kensingtonwinemarket.com. Please specify how many members and/or guests will be attending.

February First Friday

Friday, February 1st

6:00pm – 7:00pm
OR
8:00pm – 9:00pm

Please specify which seating you’d like to attend.

$35 for SMWS members; $45 for non-members.

To register email scotchguy@kensingtonwinemarket.com

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 and single cask bottlings.

TOMINTOUL DISTILLERY

Tomintoul distillery’s story start’s in a time of post war optimism for the Scotch whisky industry. After the lifting of first government then self imposed restrictions on sales the healthy increase in demand for the drink led to upturn in production. These measures included an all hands on deck approach to ensuring full capacity of stills was realised, when round the clock distilling wasn’t sufficient to meet projected demand expansion was often the solution then finally new distilleries started to appear. Tomintoul was the first time a Speyside distillery was built in the 20th century with Scottish money and the third new Highland distillery since the war. An amalgamation between two whisky brokers, W. & S. Strong & Co. and Hay & Mcleod, under the banner Tomintoul Distillery Ltd., began a year long search for a water source of reliably sufficient quality and quantity. By November 1964 the search was over and building started with the first production coming in July 1965. The setting of the distillery was not chosen for the sake of convenience being remote in the hills of Glenlivet near the river Avon a few miles from the village it shares it‘s name with. The architecture is functional but despite being approved by The Royal Fine Art Commission and designed by the National Fuel Efficiency Service it is hard to imagine permission being granted these days for any building of this magnitude in the area regardless of it’s socio-economic value being as it is in the Cairngorm national park. Pylons and wind farms might be another matter. Despite there only being three distilleries situated in the glen of the Livet whilst Tomintoul is within the Glenlivet parish 17 stills lay claim to the designation- presumably hoping by association a bit of the magic of the area might rub off. Few distilleries share such a lofty position, 880 feet (268 meters) above sea level, and the area is well known for snow and low temperatures with 2010 being particularly challenging.

Regarding ownership there has been a strong pattern of changing hands: the first sale, to Scottish and Universal Investment Trust or ‘S.U.I.T.S.’ (owned by the House of Fraser family), coming in 1973. Later that year Whyte and MacKay was also purchased by the organisation. Four years later there is a doubling of capacity thanks to the number of stills increasing from two to four. This followed a doubling in the size of the mash tun in 1972/73- it is of the semi-lauter variety. 1978 sees S.U.I.T.S. being taken over by investment conglomerate Lonhro, a company with interests as diverse as mining, textiles, hotels printing and newspapers. A decade later (February 1989) Lonhro sells on it’s whisky wing, known as Whyte and MacKay (W&M) since 1975, to Brent Walker. The following year American Brands Inc. buys W&M then a change of name in 1996 has the distillers known as JBB – Jim Beam Brands- (Greater Europe) Plc.. Current ownership under merchants, bottlers and blenders Angus Dundee dates from the first of August 2000. The company is headed by Terry Hillman an ex-executive of Burn Stewart who re-started his whisky interest via brokering. The Company added the Brechin distillery Glencadam to it’s portfolio in 2003. In the same year a blending centre was installed on site in at Tomintoul with vats ranging in size from 10,000 to 100,000 litres.

The distillery is unusual in that its wide and tall steam kettle heated wash and spirit stills are very nearly the same size as one another, the wash is ~22KL with a 15K charge and the spirit 19.6KL with a 9KL fill. Also perhaps as there are no formal visitor facilities there has never been a need for the cosmetic of lacquering the copper. Reflux bowls are employed while the still’s lyne arms ascend at twenty degrees. These two features combined with use of shell and tube condensers usually indicate the desire to create a lighter spirit. The large mash tun is stainless steel as are the 9 wash backs. Due to its remote location in a sometimes weather effected area barley storage facilities need to be more substantial than the norm. Maturing is in a combination of four six-high racked and some palletised warehouses with a considerable storage capacity for 116,000 casks on site. Maximum production is 3.3 MLPA coming from 15 mashes a week, taking all its brands into consideration the company is responsible for around 5% of Scottish whisky exports although only 2-3% of Tomintoul‘s production is sold as a single malt. Bottlings of the single malt first appeared in 1975 on the distillery’s 10th anniversary however the range available has only just started to blossom. Recent additions include an heavily peated variant named Ballantruan (after one of the springs) introduced in 2000 and produced for two weeks in the distilling calendar. In charge of the twenty staff is current manager, Robert Flemming, coming from a family line of whisky makers he has been overseeing the site since 1990.

‘Tomintoul’ means little hill of the barn.

www.tomintouldistillery.com

Mark Davidson…

Of a distinguished Banff 1968 vintage Mark Davidson has a short but full body and so marries well (& subsequently producing two limited editions), frequently seen at whisky fairs in Scotland yet curiously difficult to find outside his domestic market it is hoped his inaugural launch on the Canadian scene will be well received. He is at home in independant bottling circles being most commonly found in the William Cadenhead livery where he has enjoyed a 13 year finishing period, however as a stand alone single expression under the Jolly Toper brand he can come into his own while being a fine mixer.

Viva Las Whisky

Nth 2013 – The Ultimate Whisky Experience, March 1^st and 2^nd

If you are a whisky enthusiast don’t lose the opportunity to attend – Nth 2013 Experience in Las Vegas, where you can experience 4 days of non-stop luxury whisky tasting at its best. Starting with Glen Canyon – The World’s First Ultimate Whisky Tasting in the Grand Canyon on Wednesday 27, February 2013.  Followed the next day by a round of Golf with the Masters (such as Richard Patterson, 3^rd generation master blender) at Bear’s Best one of Las Vegas’ premium Golf course.

Other Whisky events continue to build up to the Nth 2013 show on March 1^st and 2^nd   where you will be sampling drams of the world’s most unique, finest premium whiskies from the top-tier brands and conversing with and learning from whisky aficionados, high-end connoisseurs, and collectors. Also at this year’s event will be present the SUPERSTARS (Valued at $700,000) – Royal Salute Tribute to Honor bottle, The Dalmore Constellation collection and Johnnie Walker Diamond Jubilee bottle, amongst other high-end expressions. If that isn’t enough in itself you also have the luxury of dining, shopping, and playing at one of the top resorts in the world’s entertainment playground, Las Vegas, Nevada.

There are many options available that offer different levels of experience and exclusivity to the Nth 2013 show on March 1^st and 2^nd.  Please CLICK HERE to see ticket packages or visit universalwhiskyexperience.com for full show information.

The most popular packages are HIGHROLLER and CONNOISSEUR

GROUP INCENTIVES are also available! For ticket purchases of FOUR (4) or more.

Some of the Highlights included in your ticket price will be a choice of pre show special events such as Whisky Investment debate, Whisky and Cigars and whisky launches. You also get to sample premium whiskies from all exhibitors with your very own collectable Glencairn cut crystal glass. ‘Super Premium whiskies’ – Super Pours will be available for tasting valued at $300.00 and above per pour retail. Exquisite hors’ doeurves available in exhibit hall during tasting, followed by a gourmet dinner catered by executive chefs at the Encore hotel.

Guests of the ‘Nth 2013 Show’ will also have the opportunity to purchase and attend from a choice of Master classes scheduled for Saturday 2^nd March 2013. Each class will be conducted by world-renowned brand ambassadors and include discussions and tasting flights of some of the rarest and finest premium whiskies. 

Nth 2013 Experience – CLICK HERE  –

HIGHROLLER – CLICK HERE

CONNOISSEUR – CLICK HERE

COMPANION PACKAGE – CLICK HERE 

Super Pours – CLICK HERE

Master classes – CLICK HERE

We’re delighted to bid a very warm welcome to our much anticipated Annual Whisky Sale Bonanza, which includes all manner of assorted goodies from rare single cask single malts to obscure independent bottlings, irresistibly reduced to tempt you out of January austerity! See below for the exhaustive (and exhausting) list to pick and choose a bargain.

Full List of Sale Whiskies
(was now)

AnCnoc 1998, 46% ABV, Distillery Bottled £48.50 £43.65
Banff 1975, 35 Year Old, 42.4% ABV, Old & Rare £265.00 £238.50
Cambus 1975,36 Year Old, 52.1% ABV, Clan Denny Grain £95.00 £80.75
Cameronbridge 1995, 16 Yr Old, 43% ABV, Single Grain, Hogshead £25.50 £22.95
Dufftown 1976, 58% ABV, AD Rattray Cask Collection £115.00 £97.75
Glenisla 1977, 32/34 Year Old, 50.7% ABV, Hogshead £169.95 £152.96
Glen Mhor 1982, 29 Year Old, 51% ABV, Wine Treated Hogshead £185.00 £166.50
Glentauchers 1996, 15 Year Old 47.8% ABV, Hogshead £60.00 £54.00
Inchmurrin 1996, 15 Year Old, 43% ABV, Refill Butt £32.50 £29.25
Littlemill 1985, 46% ABV, Single Cask £85.00 £72.25
Longmorn 1992, 58.1% ABV, Scott’s Selection £80.00 £72.00
Macduff 1997, 14 Year Old, 46% ABV, Hogshead £50.00 £45.00
Mosstowie 1979, 32 Year Old, 48.5% ABV, Bourbon Barrel £130.00 £117.00
1975 Rare Ayrshire, 36 Yr Old, 44.1% ABV, Bourbon Barrel £165.00 £148.50
Balcones No. 1, 75cl 53% ABV, Texas Single Malt £74.95 £67.46
Balcones Brimstone, 75cl 53% ABV, Texas Corn Whisky £64.95 £58.46
Benriach Authenticus Peated, 46% ABV, 25 Year Old £130.00 £117.00
Benromach 25 Year Old, 43% ABV, Distillery Bottled £70.00 £63.00
Bruichladdich DNA 4, 49.3% ABV, 4th Edition £265.00 £238.50
Bruichladdich Aged 22 Years, 46% ABV, Distillery Bottled £85.95 £77.36
Bruichladdich Cuvee 382, 46% ABV, La Berenice 21 Year Old £98.95 £89.06
Bruichladdich Cuvee 407, 46% ABV, La Noche Bocca Arriba £98.95 £89.06
Bruichladdich Cuvee 640, 46% ABV, Eroica 21 Year Old £98.95 £89.06
Fettercairn 30 Year Old, 43% ABV, Distillery Bottled £245.00 £220.50
Glenallachie 9 Year Old, 2000 46% ABV, Provenance £33.00 £29.70
Hakushu 18 Year Old, 43.5% ABV, Distillery Bottled £105.00 £89.25
Ichiro’s Mizunara Wood Reserve 46% ABV, Hanyu Distillery £87.95 £79.16
Jameson Gold, 40% ABV £57.00 £51.30
Knockando 25 Year Old, 43% ABV, Special Release 2011 £139.00 £125.10
Linkwood 12 YO, 1997, 58.3% ABV, Refill American Oak, Manager’s Choice £200.00 £160.00
Millar’s Blend, 40% ABV, Irish Blend MAGNUM £45.00 £40.50
Millstone Peated Single Malt, 40% ABV, Dutch Single Malt £53.00 £45.05
Nikka Miyagikyo 12 Year Old 58% ABV, 70th Anniversary £125.00 £106.25
Rittenhouse Rye 25 Year old, 50% ABV £200.00 £180.00
St. George Chapter 11, 59.7% ABV, Heavily Peated 3 Year Old £70.00 £63.00
Glencraig 1976, 33/35 Year Old 53.8% ABV, Hogshead £169.95 £152.96
Glenlochy 1980, 31 Year Old, 60.1% ABV, Refill Butt £289.95 £260.96
Talisker 25 Year Old, 45.8% ABV, Distillery Bottled £239.95 £215.96
Whyte & Mackay 22 Year Old, 40% ABV £58.50 £52.65

Contact via email

Our mailing address is:

Milroy’s of Soho

3 Greek Street

London, England W1D 4NX

United Kingdom

My Best Wishes for a Happy and Successful 2013 Year !

Jean Donnay

Campbeltown Friday 25.1.13 £23/20*

Glen Scotia 10yo 46%

Springbank 12yo 53.1% batch 5

Springbank 21yo 46% 2013 release

Longrow 11yo 51.7% Rundlets and Kilderkins

Hazelburn Bourbon barrel 11yo 2000 – 10/12 54.3% 240 bottles

ENTRY BY PRE-PAID TICKET ONLY
*£3 discount to first timers & members

Chef Lee Anne Wong, winner of Iron Chef America and editor of the Maker’s Mark® Cookbook, has created several delicious game-day snack recipes using Maker’s Mark, the handcrafted bourbon from the heart of Kentucky. And why not jazz up party wings with Kentucky bourbon, or enliven onion dip with America’s spirit? Maker’s Mark is the only bourbon that’s smooth and versatile enough to shine from both behind the bar and in the kitchen; not to mention, bourbon is quickly becoming the spirit of the moment.

Bourbon Apple Glazed Chicken Wings

Serves 4

• 2 lbs chicken wings, trimmed
• 1 cup Maker’s Mark® Bourbon
• 1 can frozen apple juice concentrate, thawed (12 ounces)
• ½ cup soy sauce
• ¼ cup cider vinegar
• ¼ cup dark brown sugar
• 4 large cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 tablespoon maple syrup

1.            Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2.            Preheat the oven to 325F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Serves 6-10

• 4 tablespoon extra virgin olive oil
• 2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain
• 1 teaspoon salt
• ½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon
• ¾ cup Greek yogurt
• ½ cup fresh ricotta cheese
• ½ cup sour cream
• Few drops lemon juice
• Pinch sugar
• Salt and pepper to taste
• Crudite vegetables and chips for dipping

1.            In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2.            Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

The Pub

• 1-1/2 parts Maker’s Mark® Bourbon
• Cold ginger beer

In tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.