Buffalo Trace Distillery Breaks Ground on New Experimental Warehouse

Warehouse X to Enhance Whiskey Research

In Search of the Holy Grail

FRANKFORT, Franklin County, Ky (April 5, 2013) Buffalo Trace Distillery is breaking ground today on an experimental barrel warehouse that will allow the Distillery to take its quest for the “perfect bourbon” even further.

Named Warehouse X, this warehouse is the first new building Buffalo Trace has added to its 130 acre complex in more than 60 years!  Comprised of brick, concrete block, and skylights, this structure is no ordinary barrel warehouse.  With a small footprint of only 30 feet by 50 feet, Warehouse X will have a capacity of around 150 barrels. Its most compelling feature, however, is four independently operating chambers that will allow specific variables to be tested, in order to determine their effect on aging barrels. There will also be a barrel breezeway with an open air rick, underneath a roof, that will allow a small number of barrels to age while being exposed to the natural elements.

The first four variables Buffalo Trace plans to experiment with are natural light, temperature, airflow, and humidity. Warehouse X will test one variable at a time.  For example, the first experiment will focus on the effect of natural light for at least two years. Each chamber will have varying degrees of light, ranging from 100% natural light to complete darkness.  After the natural light experiment is concluded, a new experiment will start on temperature, and then studies will start on the effects of humidity, and so on.

Warehouse X is projected to be finished by August 2013, but everyone can track the progress and view pictures of the construction through a blog updated frequently: www.experimentalwarehouse.com.  Upon completion, visitors to Buffalo Trace Distillery will be able to walk around Warehouse X and learn about the current experiment occurring inside.

“It’s no secret that we’re on the hunt to find the Holy Grail of bourbon,” said Harlen Wheatley, master distiller.  “By building this experimental warehouse, we’ll be able to keep a tight control on the variables that affect the barrel aging process and can make changes along the way to the aging environment that will hopefully allow us to one day come up with the perfect bourbon.”

The whiskeys that will be aging inside Warehouse X will be bottled under the Experimental Collection line. It will be a minimum of eight years after the warehouse is complete before any whiskey will be bottled from Warehouse X.

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.

New Zealand whisky wins awards and exports in San Francisco and London 

Oamaru, New Zealand– April, 2013 – It’s early in 2013 but already New Zealand Whisky is gaining accolades and market share on opposite sides of the world. Battling it out with over 300 whiskies at the World Whiskies Awards in London, the Dunedin-made whisky won across three categories, but its greatest recognition was at the San Francisco World Spirits Competition.

“Winning one of the few DoubleGold medals on offer saw our South Island Single Malt recognized as one of the world’s great whiskies. We are humbled by our results in such high caliber competitions; it really honors the craftsmanship of the Dunedin distillers, and the commitment to quality by our Oamaru team, and our production partners in Christchurch,” says company CEO Greg Ramsay.

With over 1,400 spirits in San Francisco this was the largest competition in their 13-year history. “Its one of the most respected beverage competitions in the world, with over 34 judges doing blind tastings. We were recommended to enter this particular competition by ex-patriot Scot Michael Fraser-Milne of WhiskyGalore in Christchurch- so we can thank him for this inspiration.”

“This is an enormous result considering our first shipment has just arrived in the USA for the Mid-West market out of Chicago. We’ve now had enquiries from Californian and New York distributors too,” explained International General Manager Troy Trewin.

“It really sunk in just how significant the DoubleGold was, when I saw which other distilleries were awarded, and the great whiskies which only gained Gold or Silver behind us,” says Trewin. “There was the South Island Single Malt, awarded DoubleGold alongside Talisker, Glenmorangie and Bushmills Single Malts, and ahead of the likes of some of Scotland’s favourites like Aberlour and Dalwhinnie.”

The South Island Single Malt will now go on the event’s DoubleGold 14 city roadshow, showcased to buyers, whisky writers and connossieurs from across the beverage industry around the US.”

The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold to Fosters in 1997 as part of a global rationalisation. Fosters mothballed the distillery and inexplicably closed it. But fortunately, more than 400 barrels of this whisky remained, and were bought by the New Zealand Whisky Company, set aside to mature and sweeten. Since then, the company has worked hard to revive the century-old industry and the whisky has been met with wide acclaim.

In London, the New Zealand Whisky Collection’s DoubleWood won the category for Best Australasian Blend, while the South Island Single Malt was voted the best aged Single Malt from Downunder.

This event was closely followed by the success at the San Francisco World Spirits Competition in late March where the DoubleWood also gained a gong, picking up a Silver Medal to complement the Double Gold for the South Island Single Malt.

“The DoubleWood is turning heads everywhere it goes; it was my husband Warren’s idea to take the ageing Wilsons blend and give it a new lease on life in red-wine barrels. This gives it a depth of character, a lingering toffee sweetness, and rich ruby colour, by finishing its maturation in the French oak barrels from Mills Reef winery in Taurange,” continued Oamaru manager Debbie Preston. “While the Single Malt got the gong as one of the world’s great whiskies, I expect it’s the DoubleWood that had everyone talking. Recreating the magic of these whiskies, will be one of the great challenges in our new distillery.”

As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe.

Hello again all our Angels Whisky Club Members,

March has been a busy month regarding whisky and related industries. Government tax increases, distillery sales, fines and lost whisky!

In all this chaos we have been taking whisky tours here in Scotland – and, one in Ireland for May!

As usual, new members during March have increased our worldwide membership, and – as usual, we ask you to send in your whisky stories and images.

So – enjoy our April newsletter.
Liz and Paul; Angels, Scotland.

Main story;

EXCISE DUTY RISE IS AN UNFAIR AND INCOMPRHENSIBLE BLOW TO SCOTCH WHISKY 48% more duty on whisky than beer, 47 pence increase on bottle of whisky-

The Scotch Whisky Association (SWA) said the Chancellor’s decision to increase duty on spirits, while cutting beer duty, is unfair, incomprehensible and undermines one of Britain’s major industries in its home market. The British Government Budget announcement penalises consumers who choose Scotch Whisky over beer. Drinkers of a dram are now paying 48% more duty than a beer drinker, further distorting the alcohol drinks market in the UK. The Association said this is an attack on a major British business – by law Scotch Whisky can only be made in Scotland – in its third most important market. A reduction in sales of spirits, which are largely bottled in Scotland for the UK market, will hit jobs and employment prospects. It undermines efforts by the government and the industry to create fairer tax regimes for Scotch in its 200 overseas markets. It undermines the significant investment the industry is committing to secure future growth. The 5.3% increase in spirits duty in today’s Budget penalises the Scotch Whisky industry. The 47 pence rise, including duty and vat, sees the average price of a standard 70cl bottle of Scotch Whisky jump to £12.89 from £12.42. This increase threatens sales and leads to less overall revenue for the Government.

Campbell Evans, Scotch Whisky Association government and communications director, said: “We have always opposed minimum unit pricing (MUP) of alcohol. We believe it would be illegal as it would breach European Union free trade rules, it would be ineffective as it would not target the 30% of the heaviest drinkers who consume 80% of the alcohol sold and it would lead to copycat measures overseas which would damage Scotch Whisky exports. For those reasons, we would be pleased if the UK Government does decide to shelve is plans for MUP. However, we remain committed to tackling alcohol misuse using legal and effective measures.” The SWA says it is time to stop the excise duty escalator. In advance of the UK Budget, the Scotch Whisky industry trade body says the excise duty escalator, which has now risen for five years, penalises ordinary people at a time of economic pressure, increases the inflation burden and depresses the industry at a time when the government says it wishes to stimulate economic growth. The escalator increases alcohol duty by 2% above the Retail Prices Index (RPI) every year up to and including 2015. The duty escalator is particularly felt by drinkers of Scotch Whisky and other spirits as the tax on a unit of Scotch Whisky is 250% higher than on cider, 30% higher than on wine and 37% higher than on beer. Given Scotch Whisky is the only drinks category that must be made in the UK this is a penalty against a domestic industry in favour of imported competition. After half a decade the Government should review the escalator rather than maintaining the mantra that it should run for the remainder of this Parliament. The duty escalator should be halted because:

It has depressed the UK drinks market
Declining sales are threatening Government revenue in the longer term
It has pushed alcoholic drinks excise duty well ahead of general inflation
It hits Scotch Whisky – the UK’s only drink sector made here by law – particularly hard given the higher duty rate applied to Scotch Whisky
It hits all drinks in the under pressure pub sector, pubs derive 40% of sales value from spirits and wine
Government should be stimulating not depressing the economy

The duty escalator was introduced by the previous Government and continued by the existing Coalition Government. MPs in several recent Parliamentary debates have made much of the impact of the duty escalator contributing to the decline of the pub. While these debates have generally focussed on beer, the reality is that 40% of pub turnover is generated by spirits and wine. Any government minded to introduce remedial action to boost the pub trade must ensure that measures introduced benefit all drinks sectors and not protect or distort competition in favour of just one based on a traditional view no longer reflective of the current market place.

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GLENGLASSAUGH DISTILLERY SOLD TO BENRIACH/GLENDRONACH; http://angelswhiskyclub.com/awc/glenglassaughsale.asp

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Master blenders from all over the world will meet in Scotland this month in search of the year’s top whisky. The Scotch Whisky Experience in Edinburgh, home to the world’s largest collection at 3,384 bottles, will host the International Spirits Challenge for a second year. A panel of 10 judges will taste 300 different whiskies over three days from April 22 to 25 (what a terrible job to have to do!). Some of Scotland’s whisky experts will be joined by master blenders – the name given to the professional who decides on a whisky’s composition – from a host of other malt-loving nations. Whiskies are judged across the categories of taste, design, packaging and marketing in the awards, now in their 18th year. Whisky is Scotland’s largest international export and worth £4.2 billion to the economy, according to the Scotch Whisky Association.
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Of course, the huge Speyside whisky fest starts this May, any member attending, luck you!

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We thought you might be interested in news that Bushmills Live, the world’s only indie music festival in an Irish Whiskey distillery, will this year be headlined by Icelandic rockers Of Monsters and Men. Playing to a crowd of just 500, it will be the band’s first Northern Irish gig and their most intimate this year, following their sets at some of the biggest global festivals this year, including Coachella. The unique two-day festival celebrates handcrafted whiskey and music and will take place will take place among the pot stills and whiskey casks of the Old Bushmills Distillery on Ireland’s stunning North Coast on 19th and 20th June 2013.

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5th – 7th October 2013. Tickets for The Whisky Exchange Whisky Show 2013 are now on sale!

We are very pleased to announce that tickets for The Whisky Exchange Whisky Show 2013 are now on sale at http://www.whisky-show.com.

The show will run across the weekend of 5th-6th October 2013 from 12pm-6pm each day, with a press and trade only session on Monday 7th.

Tickets are available from our website at http://www.whisky-show.com/tickets

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Tickets for this year’s Spirit of Toronto Whisky Gala have gone on sale at 10am on Tuesday, April 2. Tickets in 2013 are $135 for admission to the main tasting hall at 6:30pm, and $35 for early admission to the 5:30pm masterclasses.

Once again you will be able to reserve seats in the 7pm and 8:30pm masterclasses for a nominal fee of $15. Full details to be published online at www.spiritoftoronto.ca

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A collectors edition Irish whiskey; http://angelswhiskyclub.com/awc/slanecastlewhiskey.asp

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Whisky with a Mexican twist. We have a pipe and drum band coming over with us this year, travelling to Ireland and Scotland. We are looking after their accommodations and travel, they are playing at many locations in both countries. The question is; does anyone wish to book a trip with us to meet them and hear them play and, drink with them? We have some seats on the coach available. Full details on our web at; http://www.mcleanscotland.com/awc/St.Patrick’sBattalionPipes&DrumsMexicoCity.asp

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Thousands of litres of whisky have been flushed down the drain by accident at a bottling plant in Dumbarton. It is understood the mix-up happened at Chivas Brothers during the night shift on Tuesday while equipment was being cleaned. Instead of draining away waste water, the workers on duty somehow flushed out thousands of litres of bulk whisky.A Scottish Water spokesman said: “Staff at our waste water treatment works were already aware of a problem and were working to identify the source when contacted by Chivas Brothers. Our trade effluent team have now visited the company to get an oversight into its failure investigation so that we can ensure all possible precautions are being taken to prevent a repeat. Paul’s note; what a waste!. This happened Feb, only now have details come oot!

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Famous Grouse has been fined £40,000 for safety failures that forced two workers to flee a warehouse fire. The blaze at the Edrington Group’s site in Glasgow in June 2011 happened when liquid hit a light fitting as casks were being filled with whisky. The company was fined after admitting breaking health and safety laws. Glasgow Sheriff Court heard that two men were using flexible hoses on a metal walkway at the warehouse in Great Western Road in order to fill 450-litre casks with whisky that was being pumped from steel vats. One of them said he felt his hose relax before a jet of whisky shot up towards a light fitting above a forklift truck. It hit the fitting and a flame engulfed the cage of the truck, the HSE said. Both men ran towards the stairs at the back of the warehouse, setting off the fire alarm as they left. The whole site was then evacuated. again; story only now available after court hearing

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Duncan Taylor Smokin’ Blended Scotch Whisky 40% Whisky as it used to be. Smokin’ Scotch whisky perfectly balances robust peat smoke flavours and smooth notes of toffee and vanilla. Paying homage to the legendary blends of yesteryear, renowned for their rich flavour and uncompromising character, Smokin’ is a full bodied experience to be savoured. Colour: Pale gold Nose: Initial punch of peat smoke, citrus spice and zesty lemon peel, moving on to caramelised sugar, toasted oak and clotted cream. Vanilla and sandalwood to finish Taste: Smokey with fresh cream, butter biscuits and toffee. Hint of tobacco and leather Finish: Clean, dry and malty. Paul’s note; fancy having one (or more)? DT are good friends of ours and we can arrange for you to have one shipped – subject to where you live.

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World first as Glenmorangie fans design their own dram In a world first Glenmorangie is asking its own fans to create their own perfect dram. It means those who enjoy Scotland’s favourite malt will be able to vote online on the taste, design and launch of a new whisky. The Cask Masters online programme is launched today (1 March) and will run for 18 months. Anyone can take part by logging on to www.glenmorangie.com/caskmasters Whisky fans from across the world will help develop a new type of Glenmorangie single malt, to be released in late 2014. In order to speed up the process Glenmorangie has pre-selected three whiskies that are nearing the end of their maturation at their Highland distillery. But it’s up to fans to register their opinions online and determine the outcome of the new whisky. The programme is being overseen by Glenmorangie’s award winning arbiter of taste, Dr Bill Lumsden. At the later stages of the programme design and photography experts will also offer their thoughts on the naming, packaging and launch suggestions received from Glenmorangie whisky fans.

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Bruichladdich doubles production under Remy plans Bruichladdich has confirmed plans to double its Scotch whisky production to meet distribution targets set by new owner Rémy Cointreau. The Islay distillery will increase its annual output from 750,000 litres to 1.5 million litres by moving to a 24-hour production for five days a week. The distillery, which is currently building a third warehouse, has plans for a fourth in the pipeline. “There’s no doubt we have moved into a rather different universe with the takeover by Rémy,” a spokesman from the distillery said. “It has a far, far larger distribution network which they’re asking us to supply.” He added that the increase in output, which will be phased in gradually, would not impact Bruichladdich’s production processes. “We’re absolutely determined to maintain our traditional methods of production,” he insisted. “We can move to this 1.5m without making any changes at the plant.” Rémy Cointreau acquired the Islay distillery in July 2012 for £58m. At the time critics questioned whether Bruichladdich would manage to retain its independent reputation under a major drinks group.

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Beam Inc.’s newest spirit is called Jacob’s Ghost in honour of Jacob Beam, founding distiller of its flagship Jim Beam brand. But this is no run-of-the-mill hooch brewed in the backwoods. Jacob’s Ghost, made at Beam’s distillery in Clermont, Ky., is an 80-proof whiskey aged at least one year in a charred, white oak barrel. Moonshine and other white whiskeys generally go right from the still and into the bottle. Beam says the aging adds flavors from the wood that are missing in unaged whiskies and moonshines. The process also gives the product a faint yellow hue. Bourbon matures in the same type of barrels but for much longer, resulting in its caramel color and smooth, distinctive taste. Beam competitor Heaven Hill Distilleries Inc., maker of Evan Williams bourbon, has had its own line of white whiskeys since 2011. Heaven Hill spokesman Larry Kass said sales have met and in some cases surpassed expectations, but compared with its other brands, white whiskey sales have been modest. Its clear whiskeys are unaged bourbons, rye whiskey and corn whiskey. Beam plans to back up the introduction with print and digital advertising, Mason said. Beam’s other bourbon brands include Maker’s Mark and Knob Creek. Its broad portfolio also includes Sauza Tequila, Pinnacle Vodka, Canadian Club Whisky and Teacher’s Scotch Whisky.

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Suntory will invest in increasing capacity in order to “meet mid- and long-term demand and prepare for the further expansion in the Japanese and global markets”. Global shipments of Suntory whisky has been growing rapidly year on year, with shipments of Yamazaki up by 24% and Hakushu shipments up by 187%. The investment also marks 90 years since Suntory founder Shinjiro Torii built Yamazaki, the first whisky distillery in Japan.

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Named after an act of bravery by Clan Mackenzie in 1263, is a blend of whisky from first fill ex-Bourbon casks from Boston and Clermont, US, and 30-year-old Matusalem oloroso sherry butts from Gonzales Byass, Jerez de la Frontera in Spain. It is then “finessed” in Port Pipes and bottled at 40% abv. Richard Paterson, The Dalmore master distiller, said: “With a distinctive aroma consisting of scents of ripe plums, creamy caramel and citrus fruits on the nose and a wonderful palate that consists of oranges, pineapple and chocolate fudge, Valour is truly an exceptional malt.” Having launched in Qatar Duty Free this month, The Dalmore Valour is set to roll out to global travel retail markets throughout the course of the year, carrying an RRP of £5.. The Mackenzie Clan’s act of bravery in the 11th century, in which an ancestor rescued King Alexander III from a charging stag, resulted in the family coat of arms being presented with a ‘Royal’ 12-pointer stag. The emblem has been a symbol for The Dalmore ever since and adorns each bottle produced at the Highland distillery.

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Paul and Liz guests of Diageo; see full story here; http://angelswhiskyclub.com/awc/directorsblend.asp

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Charity competition with Angels/MCLEANSCOTLAND/Diageo.Pulteny distillery and the RNLI Lifeboats! Details follow as soon as we can, meantime, please send in your “interested” notes.

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Two very good friends of Angels; Louise & Edgar, who live in Holland, have assisted us many times with presentations via their superb magazine; Schotland Digizine – we would now like to show all our members who they are and let out some of their plans for the future – the future for whisky maybe? http://angelswhiskyclub.com/awc/Edgar&Louise.asp

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Are there too many whisky awards? Paul thinks so; “I just read down the long (very long) list of best whiskies and think, is this award malarky to keep people busy and blow their own trumpets?”. See http://www.whiskymag.com/awards/wwa/2013/  All can understand the “best whisky in the world” tag, but methinks there are just too many awards. A fine example, we were over in Canada in January, we attended the Canadian whisky awards, it did go on a wee bit, to much backslapping of course, didnee know there were that many Canadian whiskies to be honest, did every one win an award?

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HISTORIC Scotland are looking at going into the whisky production business for the first time, as part of proposals to transform a mothballed distillery into a major tourist attraction for Scotland’s national drink. Dallas Dhu distillery may be re-opened for business despite being closed since 1983 The Dallas Dhu distillery near Forres in Moray, ceased to operate as a working distillery 1983 and had been owned and by managed since 1998 as a visitor attraction by Historic Scotland. But it has now been revealed that a feasibility study has been commissioned to look at the possibility of restarting whisky production at the historic site as part of proposals to establish the Dallas Dhu Distillery as a national whisky visitor attraction.

www.angelswhiskyclub.com

Richard Paterson Whisky Masterclass – Wednesday 15th May 2013

We are delighted to announce that Master Blender Richard Paterson of Whyte & Mackay, one of the best known and charismatic characters of the whisky world, will be returning to visit us in May to present a whisky masterclass.

Richard is a third-generation master blender, and he uses his skill and experience to great effect in creating both The Dalmore and Isle of Jura single malts and, more recently, for the recreation of the Shackleton whisky that was taken out to Antartica in 1907. He has been involved in the whisky industry since the tender age of 17 and quality and style are synonymous with everything that he does. He is someone who educates and entertains in his own inimitable style (watch out for the fireworks!) and this is going to be an evening not to be missed.

He will be taking us through a range of whiskies on the night, including malts from The Dalmore, and there may well be a few surprises as on Richard’s last visit one lucky person got to taste one of the oldest and highest value whiskies available in the world at that time – so you never know… Tickets for this special event are £30 and there are only 35 tickets available (with a maximum of 4 tickets per booking) so don’t delay.
See below for all the details and if you have any queries just contact us.

Sláinte!
Fran and Ken
Arkwrights Whisky and Wines
www.whiskyandwines.com

UPCOMING EVENT

Richard Paterson Whisky Masterclass

Date Wednesday 15th May 2013

Time 7pm for 7.30pm
Venue Stanton House Hotel, Stanton Fitzwarren SN6 7SD

Details Come and meet the man responsible for Ken’s conversion to whisky! This is going to be an event that sells out very quickly so book now.

Tickets are £30 per person, and this also entitles you to a discount of £5 against a bottle of one of the featured whiskies if bought or ordered on the night of the tasting. Tickets are very strictly limited, and allocated on a ‘first come, first served’ basis, with a maximum of 4 tickets per booking. As these tastings usually sell out within hours it is best to book ASAP. To buy tickets just log on to www.whiskyandwines.com and place an order for the number you require.

Admission to the tasting is by ticket only, and the whiskies tasted will be available to purchase on the night so come prepared.

N.B. We have negotiated special rates at the hotel for anyone who wants to stay overnight after the tasting – click here for further details.

Select Scotch Whisky new review out!

Edradour 10yo unchill-filtered this time. Find out what Simon says! 

The Maltman scoops a gold medal in USA competition. 

Glasgow based independent bottlers,Meadowside Blending, were celebrating this week as they annouced that their Maltman single cask bottling of Ben Nevis 21 years old scooped a gold medal at the San Fransisco World Spirit Competition.

The Maltmans single cask bottling of Mortlach 13 year old also scored 85 and a well recommended in the Ultimate Spirits Challenge in New York last week.

Held in San Francisco, the annual World Spirits Competition commends the finest spirits from across the globe.  More than 1,400 spirits from 61 countries were judged this year as part of the largest competition in the event’s history.

Managing Director of Meadowside Blending Donald Hart said “This is the first time we have entered this competition, and to win gold is great for the Maltman, but our gratitude and thanks go to the lads at Ben Nevis for distilling this lovely whisky”.

The Maltman Ben Nevis 21 year old is available Europe wide just now , and has tasting notes, of tropical fruit and and subtle spice on the palate, leading in to a lovely dark chocolate and fudge finish, which is warm, and velvety in texture.

www.meadowsideblending.com

To the whisky world at large;

There is much speculation over the media just now;

What is a dram?

Well, angels whisky club started this conversation off last October, with this question and had replies from many in our field;

http://angelswhiskyclub.com/awc/whatisadram.asp

It’s the Speyside fest people asking now, have they jumped on our bandwagon? have they nicked our idea?

Whatever, I know we did it first, and am proud angels brought up the subject in the first place.

Whatever the outcome, there are some excellent “drams” out there!

Paul McLean

www.angelswhiskyclub.com

www.mcleanscotland.com

TWE in Japan: Karuizawa Trip Pt.6

Welcome to the sixth instalment of our trip to Japan. Readers with too much time on their hands can catch up on the full story so far here, here, here, here and here. After the emotions stirred up by our … Continue reading >>

Milroy’s of Soho Single Cask Bottling

Milroy’s of Soho have become famous for their single cask bottlings of rare and collectible spirits. This is thanks to a long tradition begun by brothers John and Wallace Milroy in the 1960s of travelling to Scotland, selecting choice casks from the distilleries themselves, and bottling under the Milroy’s of Soho name. We choose the casks with an aim to bottle unusual or particularly outstanding examples of single malt whisky for our discerning whisky lovers back home, and these have become rare collectibles in their own right.

Coming soon are four more exclusive bottlings of some fantastic casks we’ve been lucky enough to track down!

Islay Single Malt 2008
Zuidam Dutch Rye 2007
Millstone Dutch Single Malt 1999
Glen Elgin 1995

Stewart Buchanan joins us from the esteemed Speyside distillery of Benriach to talk us through their fascinating history and the intriguing range of single malt whiskies they produce.

As with all our Ambassador Nights the £20.00 ticket price can be redeemed against purchases made on the night.

Landing circa April 2013: email lee.tomlinson@milroys.co.uk quoting the relevant bottling to pre-register interest.

Our mailing address is:

Milroy’s of Soho
3 Greek Street
London, England W1D 4NX
United Kingdom