Happy Whiskey Selection Fellow WhiskeyLover! –

I have two important bits of news this week:

Bit one: For those of you living in the Greater Boston to Philly corridor, I’m sure you’re as excited as I am that, in a matter of weeks the doors will open to (what I consider) the premier annual whisky event in the New York area: Whisky Live NYC.

On Wednesday April 3rd, Whisky Magazine takes over the magnificent event space at Pier Sixty, at Chelsea Piers on Manhattan’s West Side, for an outrageous evening of whisky exploration and education. Hundreds of exceptional whiskies from around the world will be poured, while Master Classes by renowned industry thought leaders are offered along with great food and music.

Tickets for the event are

– $149 for the VIP treatment, which includes early entrance to the event at 5:00pm, 90 minutes earlier than standard admission, a Whisky Live tasting glass, show guide, full dinner buffet and 14 drink vouchers.

– $119 for regular entrance at 6:30pm, plus a Whisky Live tasting glass, show guide, full dinner buffet and 8 drink vouchers.

But wait! There’s more.

We scored big for you…use the coupon code “explorer” when you purchase your tickets, and you get 15% off your ticket price. And VIP ticket purchasers will also get a 1-year subscription to Whisky Magazine.

Not bad…eh? If you are a WhiskeyLover within 100 miles of NYC, you owe it to yourself the make this event.

Bit Two : This weeks Whiskey Wednesday feature: Bunnahabhain Toiteach.

We featured Toiteach about a year ago when it was first released. Since then we’ve “stumbled upon” an unsecured allotment…more on that later…and so we’re exited to offer it again.

The Bunnahabhain distillery was founded in 1881. It was still a new venture when visited by the author Alfred Barnard while he was researching his definitive book on distilleries. One of Alfred’s many observations was that, “Nothing but peat is used in the kilns, which is dug in the district and is of exceptionally fine quality.”

This is in stark contrast to the gentle Bunnahabhain of today.

Now, over a century and a quarter later, Bunnahabhain Toiteach (Pron. ‘Toe-chack’) has been created in honor of this original, long-lost style of Bunnahabhain.

Toiteach, which means “smoky” in Gaelic, is the first heavily peated Bunnahabhain to be introduced in the United States. The whiskey is not chill-filtered, with no added coloring. And the water used to produce the whisky is sourced from a pure natural spring, making Bunnahabhain the only distillery on Islay to use a natural spring as its water source.

The nose has a charming subtle peatiness with prickling strength emanating from the dram. The taste has immediate warming flavors drifting towards a slightly sweet sherry influence with delicate peppery notes. The finish has a good robust length with an extremely pleasant aftertaste – a beautifully peated Bunnahabhain single malt for a highly discerning palate.

Toiteach was produced in very small quantities, and there is extremely limited availability.

Good luck finding it…anywhere…at any price.

As I mentioned before, we’ve been able to get more.

Our man Nicky The Neck, himself awarded an Alfred Barnard Fellowship while performing his post-doctoral research on methods of distillation at Cambridge University, attended his a class reunion this past weekend. While there he learned of an unsecured allotment of this exquisite whisky, and moved swiftly to acquire the extremely rare whisky for us

And so I’m again thrilled to offer a very lucky few the opportunity to acquire a bottle of Bunnahabhain Toiteach for $87.50.

If you want a bottle, order it now. Because once it’s gone…

Don’t forget to cast your votes for the 2013 Drammie Awards: The Voice of the Whiskey Enthusiast, and until next week,

I wish you the finest of spirits!

Doug Stone
Founder
ForWhiskeyLovers.com

BUNNAHABHAIN TOITEACH

BUNNAHABHAIN TOITEACH – TASTING NOTES

Color: A light golden hue

Nose:Smoky with a subtle floral nose

Body: Buttery mouth feel with sweet smokiness

Finish: Long and complex with a lingering peppery note.