Dear Malt Messenger Subscribers,

I hoped you had a wonderful Easter/Passover, and if you indulged in Easter eggs, that you’ve come down from the sugar high. What a day, it almost hit 20 degrees Celcius in Calgary, and yet there is a possibility of snow tonight… welcome to Spring in the Foothills of Alberta! We’re back to work today and our Spring Tasting Schedule is now active online. We have some great tastings planned for the next three months, including: Tequila, Rum, American Whisk(e)y, Irish Whiskey, Japanese Whisky and more than one Single Malt Scotch tasting. We’ve even planned a cocktail course with a certified bartender. The highlights for me are without doubt the Really Raucous Rums tasting on April 12^th and the Ultimate Ardbeg Experience Featuring Double Barrel. There are only a few spots left for the former, which is the most spectacular rum tasting we’ve ever put on. It will include a sampling of the new Appleton 50 Year Jamaican Independence, which retails for $4,302.99 bottle. The latter of the two is a very exciting Ardbeg tasting, featuring the Double Barrel, a set of two different 1974 vintage Ardbegs which retails for $15,210.49. The event will be hosted at the Pioneer Club, and will feature a range of 7-8 different Ardbegs.

There is something for everyone in our fall tasting schedule and many of these tastings, like our Spring Single Malt Festival will sell quickly, so don’t delay. Our 2013 Spring Single Malt Festival is planned for the day before the Ultimate Ardbeg Experience to give some of our out of town friends an enticing reason to make a trip out here. I have attached a description of all of the spirits tastings below, they can also be found at: https://www.kensingtonwinemarket.com/tastings/register.php , where you can also register online. Luddites, kidding of course, can also register in-store or by phone: 403-283-8000.

There are also a couple of new whiskies I’d like to plug, in advance of our next full Malt Messenger. There is the Glendronach Cask Strength Batch I, which is a steal at $83.99. Only about 250 bottles of this whisky have found their way to Alberta, and at this price they won’t last long. There is also the very limited Balvenie 17 Year Peated Cask, $142.99, which we may see as few as a dozen bottles of. Finally there is the Compass Box Hedonism, $95.99, which made a cheeky return to the market last week as a KWM exclusive. This Blended Grain Scotch whisky was a huge hit at our International Whisky Day celebrations, and sold out it store; but don’t fret we’ll see more next week. For more info on these tantalizing whiskies scroll down, I’ve provided a short write-up on each.

I hope this Malt Messenger Bulletin finds you well, and that we’ll see you at one of our many interesting tastings this spring.

Slainté!

Andrew Ferguson

PS- Don’t forget you can follow me on twitter www.twitter.com/scotch_guy and Facebook https://www.facebook.com/scotch.guy.1 .

KENSINGTON WINE MARKET SPRING 2013 SPIRIT TASTINGS 

1. The  Irish Strike Back – Irish Whiskey is going through a renaissance; new distilleries, new whiskies and a general fresh air of excitement. We’ll  sample some incredible new Irish whiskies like the Teeling Hybrid, Adelphi      Limerick Slaney 1988, Midleton Very Rare 2011, Jameson 18 and Bushmills 21 year, to name a few! – Tuesday April 16^th – $50
2. Classic  Single Malts – Our fun and friendly introduction to the world of single malt whisky. We’ll teach you how to taste and appreciate the world’s finest spirit. – Tuesday April 23^rd – $35
3. Whisky Tour of Islay – You’ll sample 7 of Islay’s finest whiskies-including 2 Port Ellens-while  virtually touring the island and soaking in its sights. Whisky will range from light and unpeated to very smoky. –  Tuesday April 30^th – $50
4. Rare Malts – Only the rarest whiskies, more than 20 years of age and from closed distilleries, are considered for this very special tasting. –  Tuesday May 7^th – $80
5. Whisky, Women & Chocolate – Gather the gals and head on down to the Wine Market for a pairing of everyone’s two favorite food groups, whisky and chocolate! – Friday May 10^th – $50
6. Whisk(e)y  Americano – Bourbon may hog all the attention, but there’s much more to American whisk(e)y in the lower 48 States than the products of Kentucky. – Tuesday June 4^th – $50
7. Spring Single Malt Festival – Our famous biannual whisky festival may be limited to just 100 participants, but there will be just as many whiskies to sample in this festival style tasting. Warning! Tickets sell out very quickly. – Thursday June 13^th – $60
8. The Utlimate Ardbeg Experience Featuring Ardbeg Double Barrel– 1974 is the most sought after of all Ardbeg vintages, and we’ll be sampling two 1974 single casks from the very rare Ardbeg Double Barrel ($15,210.49) set. In  addition, participants will sample a selection of other Ardbegs including: 10 Year, 17 Year, Corryvreckan, Uigeadail, Galileo, Ardbog Day and possibly another rare vintage! The event will feature some tasty morsels, and will be held at the Southern Alberta Pioneers Hall, 3625 4th Street S.W., Friday June 14^th at 7:00PM. – Friday June 14^th –  $300
9. The Last Samurai – While the whisky of the closed Karuizawa distillery is slipping ever closer to oblivion, Ichiro’s malt at Chichibu Distillery is on the rise. We’ll taste a range of very special rare whiskies from these two lesser known Japanese distilleries, while enjoying some photos from Andrew’s recent whisky tour of Japan! – Tuesday June 18^th -$100
10. Master Malt – Only the most rare and special whiskies are showcased at this  tasting which always highlights some of the most exciting whiskies in the world! – Tuesday June 25^th – $95

To register visit: https://www.kensingtonwinemarket.com/tastings/register.php , pop by the store, or give us a ring at 403-283-8000. 

GLENDRONACH CASK STRENGTH BATCH I – $83.99

Glendronach has been on the rise since it was bought by BenRiach Distillery Co. in 2008. The distillery, famous for its heavily sherried whiskies has gone from relative obscurity to one of our bestselling malts, and a contender for the King of sherry cask whisky. To date we’ve bottled 2 different casks from Glendronach, a 1995 and an epic 1972 (cask 711). We also have access to small amounts of the vintage single cask Glendronachs released biannually in batches of 5. The two most recent batches (6 and 7) both largely sold out before hitting the floor. The Glendronach Cask Strength is the latest in the distillery’s core range which consists of 12, 15 and 18 year olds. It will be released in batches, and thus vary from one to another, with this current batch being the first release. Bottled at 54.8% without an age statement, it matured in Oloroso and Pedro Ximenez sherry casks. As few as 250 bottles have found their way to Alberta. 

Tasting note by Serge Valentin of www.whiskyfun.org : “This is a brand new one and a vatting of oloroso and PX casks. I know Glendronach isn’t officially a Speysider but I think it does behave like a Speysider. Ahem. Colour: amber. Nose: … and yet a very similar profile, I wouldn’t say that the PX brought much more roundness and sweetness – so far. So a lot of dried fruits again, Corinthian raisins, rich tobacco, chocolate, bacon, mint… and quite some fresh walnuts as well (skins). With water: more leather, game and tobacco (cigar humidor) as well as whiffs of black truffles. Mouth (neat): now it’s sweeter, and quite unusual too. Oh, and rather brilliant. Starts quite nervous, on pink grapefruits and ginger tonic, before some beautiful notes of tangerine liqueur and gingerbread join in the dancing. Absolutely lovely. With water: more bitter oranges and more ‘greenness’ (herbs, chlorophyll) that go very well with this profile. Finish: long, creamy, not cloying at all. Great balance. More black raisins, cocoa powder and cardamom in the aftertaste. Comments: well, it seems that they did it again. Big yet impressively balanced. Not too sure about the price but it’ll probably be a bargain. SGP:562 – 91 points“

* Available in store next week! Order here!

BALVENIE PEATED CASK 17 YEAR – $142.99

An unusual Balvenie, this limited edition 17 year old was matured in “traditional” casks before being transferred for a period into casks which had previously contained heavily peated whisky. The peated whisky had been produced at Balvenie, avoiding concerns around an earlier Balvenie, the “Islay Cask”, about whether it was still a single malt, having absorbed peated spirit from the cask which had been distilled at another distillery. The peated batch was distilled in 2001, emptied, and 17 year old Balvenie was filled into its casks for a short finishing period. This is the result: 

Balvenie 17 Year Peated Cask – 43% – Distillery’s Tasting Note: “NOSE: Gentle floral aroma with hints of violet and lavender. Delicate smoke beautifully balanced with honeyed vanilla and spicy oakiness. TASTE: Prominent smoke softens to reveal oaky honey and vanilla. Cinnamon and nutmeg develop with time. FINISH: Sweet and spicy with a hint of smoke.” – $142.99 

* Available in store next week! 

COMPASS BOX HEDONISM – $95.99 

Hedonism is unique in the Scotch whisky world, one of very few, if not the only Blended Grain whisky. Single malt may hog all the attention, but grain whisky does much of the work in Scotch whisky. Most blends consist of more grain whisky than malt, the former being the base or body with the latter used to add layers and complexity. Most grain whisky is fairly uniform, one dimensional and bland, but there are some exception single casks out there as members of the Scotch Malt Whisky Society and others can attest. Compass Box, famous for its Blended Malts, has taken a similar approach in the creation of Hedonism, a Blended Grain. The components of Hedonism have been matured in 100% First Fill American Oak barrels and rejuvenated American Oak Hogshead casks. After blending they are married for 2 years before bottling at 43% without colouring or chill filtering. Compass Box Hedonism is currently exclusive to KWM! 

Compass Box Hedonism – 43% – Blended Grain Scotch Whisky – American Oak – Andrew’s Tasting Note: “Nose: soft and floral, loads of gentle honey, delicate grainy oils, buttered popcorn, toasty oak and crème brule; there are some fruits too, fresh sliced apples and green grapes; Palate: soft and creamy, very toasty and sugary with Demerara sugars and more crème brule; sweetly decadent with coconut cream icing, buttered corn on the cob and more white fruits and grapes with a tinge of peppery spice; Finish: moderate length, coating and creamy, with more toasty oak, a floral grassiness and fresh Taber corn. – $95.99

* Temporarily sold out, more available in store next week!

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store. Feel free to forward me any whisky news you feel should be included in a future issue of The Malt Messenger; it might just get included.

All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at www.kensingtonwinemarket.com. All prices quoted in the Malt Messenger are subject to change, don’t include GST. In the case of discrepancies in pricing, the price in our in store point of sale will be taken as correct.

Thanks for reading the Malt Messenger.

Slainte!

Andrew Ferguson

Manager & Scotchguy

Kensington Wine Market

403-283-8000

Calgary, Alberta, Canada

www.kensingtonwinemarket.com

Owner & Opperator

Ferguson’s Whisky Tours

http://r20.rs6.net/tn.jsp?t=fh5lvqmab.0.nkqtknmab.68sk67iab.4863&ts=S0896&p=http%3A%2F%2Fwww.fergusonwhiskytours.com

scotchguide@fergusonwhiskytours.com

Tasting Notes: Talisker Storm

“These go to eleven… well, it’s one louder, isn’t it?” Facts: Diageo have released a No-Age-Statement (NAS) edition of their Talisker single malt. This new iteration is called Storm and is purportedly ‘more intense and smoky, with enhanced and vibrant … Continue reading >>

Caperdonich Stills Bubble Again At Belgian Owl Distillery 

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

The famous coppersmiths of Rothes Forsyths bought the site of the well-known Speyside distillery Caperdonich in 2010. As they did not intend to distil whisky but needed some more space for their manufacturing business Glen Grant’s twin sister distillery was bulldozed one year later.

However, the renowned manufacturer of distillation equipment saved the mash tun, the washbacks and the four pot stills. They were moved to their scrap yard.

Founded by the owner of the neighbouring Glen Grant Distillery, James Grant, in 1897-98, the newly built distillery was closed just after three years of production due to negative impact of the infamous Pattison Crash. In 1965 „Glen Grant No. 2“ was reopened under the name of CAPERDONICH. Two more pot stills were installed by the Glenlivet Distillers Ltd. However, production life had been short again when „The Secret Well“ was made silent by its new owners Pernod Ricard in 2002.

From silent distillery back to life in Belgium 

Richard Forsyth sold one pair of the four Caperdonich pot stills to the Belgian Owl Distillery which is situated near the vibrant economic and cultural centre of Liège in Wallonia, Belgium. They were copmpletely refurbished and technically updated for their new purpose to distil malt whiskies far away from their original site  in Belgium. They were moved to the new production site at a former monastery, now a rural farm near Fexhe-le-Haut-Clocher west of Liège where the Belgian Owl Whisky has been maturing already. The stills have changed somehow and received flange couplings to join the boil pot, the neck and the lyne arm together. They went slightly modern and lost somehow their former Victorian appearance.

Master Distiller Étienne Bouillon’s huge success with his much acclaimed whisky made solely of Belgian spring barley brought instantly the micro distillery to a bottleneck after the first Owl Whisky was released in 2007. „The demand has been overwhelming since then. It was much higher than our production capacity of 20.000 bottles per year.“ 95% of their whiskies are consumed in Belgium.

The Owl Distillery’s two vintage Swiss alambic pot stills which date back to 1890 just could not meet the steady rising demand. Their small size and their age made further production increases impossible. „We considered their renovation, dropped this idea, and planned a new set of pot stills. While planning we still looked out for old used pot stills,“ the distiller recalls their difficult situation.

The founding team around Etienne with Christian Polis and farmer Pierre Roberti was absolutely lucky when Jim McEwan of Bruichladdich Distillery gave them a vital hint. Talks and discussions began. In the end Richard Forsyth sold one pair of the four Caperdonich pot stills which were originally built by his forefathers in 1898.

New Production will start in May

Étienne Bouillon was more than happy, his dream came true and above all resulted in the aquisition of Victorian pot stills. By May 2013 the 11,000 litre wash still and the 8,000 litre spirit still will be distilling a Belgian type of „Caperdonich new make spirit.“ A new set of stainless mash tun and washbacks were installed by the men of Forsyths. Pipes where laid and the new distillery technology was set up by them.

The hard and pure production water is drawn from a bore hole 40m just below the new distillery site. The spring barley will be exclusively from their own fields surrounding the latest farm distillery. The barley has been malted in the region by malsters. Non-peated malt will be mashed in a 10.200 litre stainless steel mash tun with a steel dome, the cooled wort will be pumped into two stainless steel washbacks, each holding 24.000 litres. The distillers will use compressed distillers M1 yeast. The wash still capacity is still 11.000 litres, the wash will be heated by steam coils just like the 8.000 litre spirit still. The alcohol vapours will be condensed by indoor shell and tube condensers.

The Caperdonich-Belgian Owl new make will be reduced with water from the nearby bore hole to around 63,5% abv. Étienne’s whisky will be maturing in dunnage warehouses on site which are damp and humid. The premium first-fill Bourbon casks came from Heaven Hill Distillery in Kentucky, U.S. The first whisky will be available in 2016.

“We will also have a visitor centre in the heart of Hesbaye to teach tourists different ways of whisky production,” explains Katia Guidolin, the Assistant Manager, “we want people to appreciate our Belgian quality product amidst the fertile barley fields.”

“We are very, very lucky,” says Christian Polis, who is in charge of finance, “our new distillery project will be co-financed by the influential MEUSINVEST GROUP, which supports various business enterprises in the Province of Liège.”

The new Belgian Owl distilling business has started. “We offer the first 200 casks of the Private Angel Range to the whisky enthusiasts around the world,” tells Étienne Boullion, “and you may place your order from now on.” Prices are on request.

Contact:

The Owl Distillery sa

Rue Sainte-Anne 94

B-4460 Grâce-Hollogne

Mail: katia.guidolin@belgianwhisky.com

Web: www.belgianwhisky.com

You may visit the new Owl Distillery by a virtual tour from your desktop at http://www.whisky-distillery.net/www.whisky-distilleries.net/European_Continent/Seiten/Belgian_Owl_New.html

Photos are copyright by Belgian Owl, Text is copyright by Ernie –Ernst Scheiner, all rights reserved.

About the Author: Ernie – Ernst J. Scheiner M.A. was a director in an adult education centre. Ernie offers courses on whisky distilling, 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 photographic and educational insight into the whisky industry of Scotland, Ireland, Europe and Asia.

Please see also: http://www.whisky-distillery.net

Paul on tour in March 2013; MCLEANSCOTLAND WHISKY TOURS

Paul took 4 guests from California on tour in March 2013.  Guests on tour; Mark and Patricia De Collibus, Scott and Ellen Marchael.

Pre tour he spent the night in Glasgow, meeting up with pal Don, a chat and a dram or two about the whisky industry and two pals catching up! Overnight Glasgow.

The guys arrive from London into Glasgow, via the overnight sleeper train, och 7am pick up! From the station to the van, a quick tour of Glasgow before heading south, doon to Dumfries, Mark’s grandpa came from here, so a look around the town, before heading along to Sweetheart Abbey, superb ruin, seen in the snow it was haunting. Then along the coast to the cottage of John Paul Jones, founder of the US Navy, aye, born here in Scotland! It was now back of 1 o’clock so we headed to the castle accommodation pre-booked, upon arrival Paul saw their  “eyes wide open and mouth falling open”!!! The guests stayed the night at this superb 15^th century castle (complete with ghost), they loved it. Meanwhile Paul stayed in the village pub up the road, met some locals and watched the Wales England rugby on big screen tv, guess who won? Whooppee; Wales slaughtered them 30 to 3! Oh happy day!

Next day a long drive ahead, but good fun. It was snowing, after an hour a bottle of whisky and glasses appeared in the van; Aberlour a’bunadh. Actually, batch 31, bottled at 60.5%. A non chilled single malt of epic taste! Cask strength, A’bunadh (a-boon-ach) means “the origin” in Gaelic. Only best Sherry Butts – casks previously held Oloroso sherry, selected by Douglas Cruickshank, Distillery Director. Driving north, over the bridge at Erskine and onto Loch Lomond, where more drams from this bottle “disappeared”! From here through the Argyll forest to Inveraray and on to Oban, by the time they reached Oban the bottle was 2/3 gone! Check in, explore and dive into the seafood restaurant EE USK, more drams followed in Auley’s bar. Guess what? It was St Paddy’s day, so into O’Donnells pub they disappeared.

Surfacing next day, a ferry sail to the Isle of Mull, doon to Tobermory for a distillery tour, tasting the standard 10 year old Tob, the peaty Ledaig and the excellent 15 year old Tob. Whilst the guests enjoyed the distillery, one of Scotland’s most rugged west coast islands. The Distillery was built in 1798. Tobermory comes from the Gaelic word meaning ‘well of Mary’.  Paul enjoyed a venison stew at Neil’s pub; MacGochans. A scenic drive to Dervaig, then through the glens to Craignure and up a wee track to Paul’s castle; Duart. Hell, was it a cold biting breeze that day! So nothing else for it; the picnic basket came out, stuffed with whisky, cheese and Maclean Bakery oatcakes. Whisky sampled; some more of the a’bunadh, Tyrconnel from Ireland, Cragganmore, Bruichladdie Waves, Springbank 15 yo, Smokehead, BenRiach sherry, Cutty Sark Storm, finished with Mull blue cheese and salmon nibbles, all devoured in the van. A brief interlude at the Craignure inn for more drams before the ferry back to Oban. Aye Paul was left home alone whilst the guests went pub crawling with Sean from O’Donnells. By the way, Paul went “home” to Connel, staying with Mrs Maclean there. A few drams and a pint and great food at the Oyster Bar before beddie time.

Off to Appin this morning, a wee stop at castle Stalker, then to Glencoe, through Fort William and a stop at Spean Bridge woollen mill for lunch. Also a dram or two on offer here as always (complimentary). Onwards through the glen, stopping at the well of the 7 heads, then Urquhart castle and finally arriving into Inverness for overnight. A good day with a dram or two once again!

A new day. One of the whisky highlights today; a drive including Culloden Battlefield, Clava Cairns and through scenic backroads to Craigellachie, here the “fun” started, Glenfiddich was no in production, ah… guests ate lunch while Paul and Joan (distillery) rang around, plan b, c, d, e and f produced a distillery open and production flowing; Glendronach near Huntly. Karen took the tour, she gave a grand tour and they had several drams at the end; Managers special (a bottle bought), other excellent drams including the 1972 (another bottle purchased). Then 20 minutes drive back to Huntly and calling in to see Duncan, at Duncan Taylor. More drams and tastings, also a chat about a special whisky bottling for Mark’s daughter’s wedding in Germany. Paul arranged this for Mark, a few bottles purchased and off to Dufftown. A friend of Paul’s own a couple of wee shops there, in we went, studied the antiques, silver etc over a cup of tea. Then next door for the guys to get into kilts, a total surprise for the boys, but they looked good and had a grand laf!  Away to the Highlander Inn where more whisky followed, food and a good nights sleep.

Almost over – a visit next morning (in the snow) to the Speyside Cooperage, Ronnie gave a grand tour and chat, all enjoyed this, followed by a dram of Heather Cream, the girls liked this so much, they bought a bottle for the hotel that night. Heather Cream was first produced in 1980. Created from two of Scotland’s finest natural products, fresh double cream and Scotch whisky. Not just any old whisky – a single malt from Balblair. A taste of chocolate, coconut and single malt. It’s “ooooooooooooooooooooooooooo!” Driving through the snow of Speyside to Pitlochry, a good traditional pub lunch and real ale and whisky! Driving to St Andrews (cold? Never felt cold like it, went right through you!) and Scotstarvit, where we found the castle of one of the group; Scott, a tower house castle owned by Clan Scott in 15^th century! End of the day; Edinburgh New Town, Paul checked them all in and bade farewell! A long driving trip. Arriving home knackered, he just had to have a dram or three to calm doon!

Paul McLean was driver and guide for the wee group, on tour March 2013, Scotland.

Paul owns www.mcleanscotland.com and www.angelswhiskyclub.com

Now this week’s Whiskey feature: Tobermory Whisky.

Tobermory is the only distillery located on the Hebridean island of Mull, in the town of Tobermory. The distillery, which was formerly known as Ledaig, was founded in 1798 and is the oldest commercial distillery in Scotland.

Like many distilleries in Scotland, it has changed hands several times, having undergone a number of periods of closure. Its main product, Tobermory single malt, is used in the blends “Scottish Leader” and “Black Bottle”. The distillery also produces a smaller amount of peated whisky, which remains known under the former name, Ledaig.

The Tobermory Single Malt is distilled from unpeated malted barley and matured in oak casks for at least ten years.

The Tobermory 10YO is an exquisitely handcrafted single malt that is not chill filtered and is bottled at a strength of 46.3% abv, an ideal strength to dilute to your own taste. You may expect a wonderful cloudy haze when adding water. The specially selected glass proudly embraces the past; paying homage to the distinctive old green bottle and referencing some of the qualities of the historic Tobermory packaging.

The Tobermory 15YO is also not chill filtered and is aged using a dual-location-maturation process; first transferring the spirit into Gonzalez Byass Oloroso Sherry casks and then moving each cask from the mainland, where the whisky develops, back to the island for its final undisturbed year.

Next Week: The 2013 Drammie Award Winners.

Until next week, I wish you the finest of spirits!

Doug Stone
Founder
ForWhiskeyLovers.com

TOBERMORY 10YO & 15YO WHISKIES

DISTILLER’S TASTING NOTES

Tobermory 15 Year Old Whisky

Color: A tantalising natural colour of golden chestnuts

Nose: A lovely sherried nose with notes of fig, orange marmalade, hints of leather and a touch of smoke

Palate: Medium to full bodied. Rich sherry fruit cake, milk chocolate, creamy toffee, light oak, a hint of white pepper creating a lovely spicy tang

Finish: Softly spicy, tingling with a nutty note, a hint of salt, lingering then gently fades

Tobermory 10 Year Old Whisky

Color: Bright lemony gold

Nose: Rich island character with tantalising hints of grass, malt, gingerbread, stewed fruit syrup and finely polished oak.

Palate: Smooth, velvety with fruity tangs and exquisitely spiced gingerbread and aniseed for a medium sweetness to treasure.

Finish: Ginger and spicy oak, matched with bitter chocolate and almond that gently fades with a tail of sweet salty seas

Hello fellow whisky enthusiast.

I have recently compiled and web-published some data regarding the cult declared Japanese whisky series ‘The Playing Cards’.

The pages resides at http://www.buxrud.se/webb/index.htm

I hope you may find the information interesting and useful, especially the Trivia and Mixology pages.

Feedback regarding critique – negative or positive, spotted errors and improvement suggestions or information to add is appreciated.

And, please, share the link with likeminded within your circle of whisky friends.

Kind regards

Ulf

LivingRoom Whisky interviews Paul Currie of The Lakes Distillery and find out the plans for the future of this new distillery.

http://www.livingroomwhisky.com/whisky/the-lakes-distillery/

Caskstrength Cutty Sark

This is the third release in the simply fantastic A-Z of whisk(e)y from Caskstrength.net.This Cutty Sark blended Scotch whisky is bottled in 70cl at 51.4% (UK 90 Proof). This release coincides with the 90th anniversary of the Cutty Sark brand … Continue reading →

Award-winning whisky ‘legend’ praises spirits industry 

WORLD-RENOWNED whisky and spirits expert Dave Broom today dedicated a prestigious award to ‘the wonderful distillers and blenders in the spirits industry’.

He also praised ‘the great bartenders around the world’ when he accepted the International Wine and Spirit Competition’s (IWSC) title Communicator of the Year 2013.

The prestigious title, sponsored by Veronafiere and announced at a gala dinner at the Italian wine and spirits fair Vinitaly, recognises an exceptional contribution to increasing awareness of wine and spirits.

Glasgow-born Broom, said: “It’s a great honour for me to receive this fantastic award.  It’s very humbling, because all I do is ask people in the world of spirits the question: ‘Why?’

“They give me the answers and I just pass on that information to as many folk as possible. The award is as much to the wonderful distillers and blenders within the spirits industry for giving me their time and sharing their expertise. So I’m accepting the award on their behalf and that of all the great bartenders around the world.”

Broom praised the men and women who had transformed spirits from the poor relation of wine to its equal.

He said: “When I started writing about spirits they were regarded as little more than an industrial product not worthy of deep study. Thankfully this has changed and people are now realising the artistry and creativity that goes into crafting a fantastic spirit brand is every bit as great as that required to craft a wonderful wine.”

IWSC judges recognised Broom as ‘one of the most universally accessible communicators’ and praised ‘his ability to reach live audiences around the world in both consumer and trade’.

Broom, who is based in Hove, is the contributing editor of Whisky Magazine and editor in chief of the on-line Whisky Mag Japan. He is a columnist and taster on Whisky Advocate and writes for Mixology (Germany) Drink! (China), Fine Spirits and Ginger (both France) and occasionally for The Spectator as well as many other national and international publications.

His latest book, The World Atlas of Whisky (a companion volume to The World Atlas of Wine) has been hailed as ‘a landmark publication’. Two of his previous books, Drink! and Rum, won the Glenfiddich Award for Drinks Book of the Year.

Broom, who travels the world with his master-classes as well as judging at international whisky awards, joins an impressive list of past winners including Jancis Robinson, Olly Smith, Susy Atkins, Oz Clarke and Tim Atkin.

IWSC’s Head of Sales and Marketing, Anna Grant, said: “We’re delighted to welcome Dave as this year’s Communicator of the Year. Judges were impressed by the breadth of his knowledge and the passion and enthusiasm with which he shares it. ”

It’s the second time in the title’s 18-year history that the award has gone to an expert from the world of spirits, reflecting the worldwide strength of the sector.

Broom was selected from a six-strong list, drawn from the world’s leading wine and spirits experts, including Eric Asimov, the influential wine critic on The New York Times, the Finnish writer, presenter and director, Arto Koskelo, the Swedish lecturer and broadcaster, Jan Petersen and Whyte & Mackay partner, Richard Paterson and the Irish wine journalist Jean Smullen.

PIC CAP: International Wine and Spirit Competition’s Communicator of the Year 2013, whisky and spirits expert Dave Broom.

Notes:

The International Wine and Spirit Competition was founded in 1969 and is the premier competition of its kind in the world. Its aim is to promote the quality and excellence of the world’s best wines, spirits and liqueurs. All entries of wines, spirits and liqueurs are blind tasted in groups divided by variety, region and vintage as necessary. 

Previous winners of the IWSC Communicator of the Year:

1996 Jancis Robinson MW -UK

1997 Anthony Dias Blue -USA

1998 Hugh Johnson -UK

1999 Hubrecht Duijkar – TheNetherlands

2000 Carlo Petrini – Italy

2001 Andrew Jefford – UK

2002 Matthew Jukes – UK

2003 Max Allen – Australia

2004 Susy Atkins – UK

2005 Joe Wadsack -UK

2006 Oz Clarke – UK

2007 Tim Atkin MW – UK

2008 Karen MacNeil – USA

2009 Olly Smith – UK

2010 Susie Barrie MW and Peter Richards MW –UK

2011 Jared Brown and Anistatia Miller – USA

2012 Charlie Arturaola – Uruguay

DEWAR’S® LAUNCHES NEW DEWAR’S HIGHLANDER HONEY 

New Innovation – DEWAR’S Blended Scotch Whisky Infused with Natural Flavors; Perfect for “The Drinking Man”

Coral Gables, Fla., March 27, 2013 – The House of DEWAR’S® has the spirits industry buzzing with the U.S. launch of DEWAR’S Highlander Honey—DEWAR’S Blended Scotch whisky infused with natural flavors.  This unique innovation is crafted by the infusion of hand-selected Scottish honey along with natural flavors into the original DEWAR’S WHITE LABEL® blend, the #1 selling premium Blended Scotch whisky in the United States[1]. DEWAR’S Highlander Honey brings delectable sweetness with a pleasing bite to a new, urban and modern consumer–“The Drinking Man.”

“DEWAR’S Highlander Honey delivers fantastic notes of honey, but still retains the treasured characteristics of the original blend, which is renowned for its complex taste profile and its unparalleled smoothness,” says Stephanie Macleod, Master Blender for DEWAR’S. “By using DEWAR’S WHITE LABEL as the core for DEWAR’S Highlander Honey, the infusion process builds on the already present honey aromas found in the blend and creates an exceptionally well-rounded and harmonious taste profile that “The Drinking Man”  has come to expect from DEWAR’S.”

DEWAR’S WHITE LABEL has been stung by the honey bees near Aberfeldy, Scotland, and the result is alluringly smooth. The infusion of Scottish honey reveals a velvety, mellow character with influences of juicy citrus fruits. From the eyes to the nose to the palate, consumers will find a captivating blend of sweetness and bite with DEWAR’S Highlander Honey.

DEWAR’S Highlander Honey is the first offering in a strikingly modern and new “Highlander” range of products that will include unique expressions of DEWAR’S Blended Scotch whisky infused with natural flavors. The range will include innovations showcasing traditional and indigenous Scottish ingredients.

“DEWAR’S Highlander Honey is a welcome addition to The Drinking Man’s portfolio and continues DEWAR’S long history of pioneering innovation within the spirits industry,” says Arvind Krishnan, VP Brand Managing Director for the DEWAR’S brand. “Consumers are turning to brown spirits for their fullness of flavor and the rich taste they deliver. DEWAR’S Highlander Honey appeals to these consumers who seek new varieties and tastes and the DEWAR’S name assures them of quality.”

DEFINITIVELY SCOTTISH, UNIQUELY DEWAR’S

Using Scottish honey harvested near the DEWAR’S distillery in Aberfeldy, Scotland, DEWAR’S Master Blender Stephanie Macleod has taken a uniquely local approach to crafting the first expression of the “Highlander” range.  The composition and taste of honey is terroir-driven. Macleod uses honey from local bees, which draw their honey profile from the rugged terrain of the Scottish Highlands and the warm, silky texture of Scottish plants. Scottish honey gives DEWAR’S Highlander Honey a unique smooth, buttery composition.

To create the taste of DEWAR’S Highlander Honey, Macleod places Scottish honey into a mesh pouch then infuses it with other natural flavors into DEWAR’S WHITE LABEL.  The blend is then filtered through oak cask wood chips. Beyond enhancing the treasured characteristics of DEWAR’S WHITE LABEL, the DEWAR’S Highlander Honey infusion process also maintains the desired 40% alcohol by volume.

HOW TO ENJOY

“The Drinking Man” will appreciate the versatility of DEWAR’S Highlander Honey. It is perfect on the rocks, in a chilled shot drink to enhance the Scottish honey notes, or in a cocktail. A DEWAR’S Highlander Honey & Cola showcases the perfectly mixable nuances of the blend.

NEW HIGHLANDER RANGE, SAME COMMITMENT TO INNOVATION

The launch of DEWAR’S Highlander Honey and the new DEWAR’S “Highlander” range of products demonstrate DEWAR’S pioneering innovation. Committed to raising the standard within the industry, the House of DEWAR’S has established a wide range of historic accolades.  DEWAR’S is the most awarded blended Scotch whisky in the world. DEWAR’S was one of the first distilleries to double-barrel age, also known as “marrying,” its Scotch whisky blends. This process first created by Master Blender AJ Cameron and still followed today, involves placing newly created blends back into vintage oak casks for a second period of maturation, creating remarkable smoothness and depth of character.

DEWAR’S Highlander Honey will be available nationwide in April 2013 at fine wine and spirits retailers with a suggested retail price of $23.99 per 750 mL bottle. More information is available via www.Dewars.com.

About DEWAR’S

Founded in 1846 by John Dewar, DEWAR’S has grown from a small wine and spirits merchant shop in Scotland, to one of the largest Scotch whisky brands in the world.  Best known for its iconic DEWAR’S WHITE LABEL, the top-selling Blended Scotch whisky in the USA, it has expanded its family to create a portfolio of premium and super premium whiskies including DEWAR’S 12 Year Old, DEWAR’S 18 Year Old and the exclusive DEWAR’S SIGNATURE. These whiskies are crafted using the DEWAR’S double barrel ageing process. Pioneered by DEWAR’S in 1899, it involves returning the hand-crafted blend to vintage oak casks for further maturation. The result is a smoother taste with a long, lingering finish; a taste that wins medals and applause, making DEWAR’S the world’s most awarded Blended Scotch.

In 2012, DEWAR’S launched a new advertising campaign called “The Drinking Man’s Scotch” aimed at connecting with a modern man.  The campaign has intelligence and wit and uses an alluring and mysterious Scottish woman to deliver advice on living life and on drinking Scotch.  The campaign has television, print and digital extensions.

About Bacardi U.S.A., Inc.

Bacardi U.S.A., Inc. is the United States import and distribution arm of one of the world’s leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including BACARDÍ® rum, the world’s favorite and best-selling rum, as well as the world’s most awarded rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR’S® Blended Scotch whisky, the world’s most-awarded blended Scotch and the number-one selling premium blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the top-valued and fastest-growing premium gin  in  the world; CAZADORES® 100 percent blue agave tequila, the number-one premium tequila in Mexico and a top-selling premium tequila in the United  States; MARTINI vermouth and sparkling wines, the world’s leading vermouth and the world’s favorite Italian sparkling wines; and other leading and emerging brands. For additional information, visit www.bacardiusa.com.