You’re invited to attend the

Tullibardine Scotch Dinner

Thursday May 9^th

   6:30 PM   $65 per person

__________________________________________

 Small plates paired with different expressions of single malt

Enjoy an evening of revelry and scotch with host James Robertson, from the Tullibardine Distillery in the Highlands of Scotland. James will guide you through a range of Tullibardine single malts while the Iron Goat culinary team expertly pairs each dram with the perfect small plate accompaniment.

Contact info@irongoat.ca for tickets

The Iron Goat Pub & Grill, 703 Benchlands Trail, Canmore, Alberta T1W 3G9 CANADA

Tasting Longmorn 20 Year Old Burns Malt 

THE LINK

Kind regards,

Alastair @

The Whisky Barrel

www.thewhiskybarrel.com

Paul McLean of MCLEANSCOTLAND & ANGELS WHISKY CLUB was chatting to Barry at Canadian distillery Still Waters.

Q; January 2009, after a year of planning, training and education, and dogged persistence, Still Waters Distillery was launched.  How did you feel that special day? Excited and nervous. It was like having a new baby – incredible joy and excitement, but nervousness and concern about the future.

Q; was there a reason to select a German pot still rather than say, Scottish or Irish?  We were looking for equipment designed specifically for micro-distilling that would be flexible to make a variety of spirits. Customer service and support was also a key factor in selecting the vendor we chose.

Q; you make small batches, just how many bottles do you intend to offer in a year?

We are currently producing about 100 casks of whisky a year, in addition to our vodka, and some other products. It will still be a couple of years before we are at the point of releasing 100 casks a year, and some will be bottled at cask strength while others at 46%abv. Therefore, its hard to predict exactly how many bottles other than to say it is small. 

Q; who designed the logo and the bottle shape? We worked with a local branding and marketing company.

Q; are ALL raw products local (I know local in Canada means global for us here in Scotland, you are a huge country!) ?  Yes, all our grain is Canadian. Our malted barley is from Alberta and our rye and corn (for our rye and corn whiskies, obviously) are locally grown within 100km of the distillery.

Q; I notice you also offer vodka and other drinks, how much does the whisky form a part of the overall plan?    Our passion is whisky and our long term goal has always been primarily whisky. Eventually, we see almost all of our production and sales being whisky.

Q; do you have any plans to actually sell a cask?  We are open to the idea, but federal and provincial taxes and markups make the consumer price about 4 times higher than the purchase price, so we’re not sure it will be attractive. 

Q; can you ship bottles/cases out to Europe or Russia etc?  No, but we are working now on a European distributor.

Q; you offer tours to the distillery, do you also offer evening tastings or similar to groups/clubs?  Yes. In fact, most of our tours and tasting occur in evenings and weekends for groups and clubs. We love the group tours and find it is a chance to really educate our consumers as well as learn from them what they are looking for.

Q; any future plans you can tell us?  In a year or so we plan on adding more capacity with another still and washbacks. Until then, our focus is all on whisky!

Many thanks Barry, I look forward to that promised sample with glee!

Paul was chatting to Barry Bernstein

STILL WATERS DISTILLERY
150 Bradwick Drive, Unit #26
Concord, ON  L4K 4M7
905-482-2081

Facebook (http://www.facebook.com/StillWatersDistillery)
Twitter (http://twitter.com/StillWatersD)

www.mcleanscotland.com

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

As www.ralfy.com loves to share the whisky-related info: there now begins the Internets first advanced masterclass with Whisky Review 355 (1/3) – Advanced Whisky Masterclass – Smell Sense

… sniff and enjoy !

The Jura distillery is celebrating its 50th anniversary with a packed programme of live music performances, interactive whisky tastings and storytelling sessions at this year’s Jura Whisky Festival, an established part of “Fèis Ìle” (Islay Whisky Festival).

In the late 1950s, following decades of neglect, two local estate owners, Robin Fletcher and Tony Riley-Smith, rebuilt the Jura distillery, employing architect William Delme-Evans. By 1963 their work was complete, providing much needed economic support for an isolated island community and a distillery which went on to create an eclectic and award-winning range of whiskies.

As part of the two day festival on 29 and 30 May, visitors to Jura will be able to hear about the rebirth of Jura distillery first hand and experience some of the finest malts Jura has to offer, including: Delme Evans Select, Festival Bottling 2013, Turas Mara and a rather unusual 39 ¾ year old whisky!

Master Blender Richard Paterson will be leading the tasting Master Class for this year’s unique festival bottling, a marriage showcasing the best of Jura’s heavily peated and sherry styles, containing whisky aged in a 1963 Vintage sherry butt, tying this new whisky right back to the reopening of the distillery 50 years ago.

The liquid celebration of the anniversary doesn’t stop there, as a lucky few will get to taste a whisky specifically created to recognise the work of distillery architect William Delme Evans.

Just over 500 bottles of the Delme Evans Select were released in 1988 and it completely sold out. But the distillery held some bottles back, and visitors to this year’s festival will be the last in the world to enjoy this special spirit which was created using the very stills designed by the man whose name is on the bottle.

In another first for the Jura Festival, there will be a whisky masterclass held at sea, with a 40 minute guided cruise around the small isle bay and a chance to taste the newest edition to the Jura range – Turas Mara.

Meaning “long journey”, this travel retail exclusive was inspired by a poem by island resident Jessie Scott who wrote an ode to Jura when she emigrated from the island in the 1800s. A plaque with the poem has pride of place on the beach at the point where she left the island.

Meanwhile, Paterson will also be hosting an exclusive pre-launch of the Jura 40 year old – which at the time will only be 39 ¾ years old – with festival goers getting the chance to create the tasting notes to go along with the whisky when it officially launches some time in 2014.

For more information on the Jura Distillery Whisky Festival please visit www.isleofjura.com  or email shop@jurawhisky.com

Global brand ambassador Willie Tait argues that William Delme Evans is one of the most important people in the brand’s illustrious heritage:

“He designed the distillery and the unusually tall stills that you see standing here on the island today. His work has allowed us to create one of the most revered and fastest-growing malt whiskies in the world.

“You have to admire the altruism, foresight and courage of these guys all those years ago. Today’s bean counters would regard them as insane money wasters. If you were to build a new distillery today, would you build it on a remote island like Jura? Absolutely not. But if they didn’t have the courage of their convictions 50 years ago, then this wonderful community that you see today may not exist. They deserve to have a dram raised in their honour by those making the pilgrimage here. Orwell didn’t call it the un-get-atable place for nothing.”

Distillery manager Willie Cochrane said:

“Jura has taken part in the Feis Ile for years; however 2013 is not just any ordinary year. Excuse the pun, but we are pushing the boat out to celebrate the 50th anniversary of the rebirth of our great distillery, and we’re hosting more tastings, tours and activities than ever before.

“Even those without tickets to the very special tastings can take part. There will be a range of activities and entertainment taking place around Craighouse, the “capital” of Jura, including live music in the local pub, Jura core range tastings, food in the cooperage and tours of the distillery.”

 NOTES About Jura Off the west coast of Scotland lies one of nature’s best kept secrets, the Isle of Jura.  Populated by a community of less than 200, known as Diurachs (the Gaelic name for the people of Jura), it is a place of myth, legend and intrigue – and an award-winning range of single malt whiskies which hold the promise of good fortune for all those that believe. There are five classic bottlings in the Jura Collection, each with their own distinctive flavour profiles: the light and delicate Origin 10; the rich and full bodied Diurachs’ Own 16 years old; fruity and spicy Elixir, and Superstition and Prophecy which are lightly and heavily peated respectively. To find out more visit www.jurawhisky.com The history of whisky distilling on Jura The story of whisky distilling on Jura is a colourful tale of deceit, hardship and heroism. Over 400 years ago illicit distilling was rife on the island, until in 1781 when meddling politicians introduced a ban on illegal distillation that effectively brought an end to whisky distilling on Jura. The Jura distillery was founded in 1810 by the then Laird, Archibald Campbell, but over the years it began to fall into a state of disrepair. However, the early 1960’s signalled a new era of good fortune for the distillery when two locals, Robin Fletcher (owner of the Ardlussa Estate) and Tony Riley-Smith (owner of Jura house) rebuilt it, not only bringing back this magical malt, but also creating jobs on the island. In 1963, architect Delme-Evans worked with Fletcher and Riley-Smith to introduce tall, elegant stills into the distillery and it is those very same stills that continue to produce the precious amber malt to this day.

April 2013 Outturn Offerings 

The Antagonist

Cask No. 76.85                                             $115

Speyside, Spey

The intriguing nose had candied fruit pieces, lemon, brown sugar and crushed mint leaves; also figs and dates, sultana cake. Lime and pickles, curry leaves and oxo cubes brought savoury contrasts. The neat palate was hot and sweet – treacle toffee and heather honey; Granny Smith apples brought freshness. With water, the nose became more floral; poppies, elderflower and plum, blackberry jam and maple syrup, banana and walnut oil. Also truffle oil and squash. The reduced palate brought thoughts of the vineyard – grape skins and must, Poire William eau de vie and black tea tannins drying out on the tongue. The distilling water comes from the Conval hills and cooling water from the river Dullan.

Drinking tip: Enjoy with good friends –preferably at a Society venue

Colour: Honey gold                                                Date distilled: July 1995

Cask: First-fill Sherry butt                            Alcohol: 55.2%

Age: 15 years                                               USA allocation: 168 bottles 

A cooper’s apron on a fishing boat 

Cask No. 4.156                                             $145

Highland, Island

We found the nose curious – toasted pine nuts, toffee, marmite on toast, orange, lemon (squeezed over fish?) cider vinegar, forest floor after rain and muted wood smoke. Fruity aromas dominated with water – apricot jam, hard pears and apples – also refreshers, wet sails, oilskins and hemp rope – strangely maritime. The unreduced palate brought a wee tear to the eye with deep resonances of treacle toffee, charred wood, burnt heather sprigs, leather and oak (someone suggested ‘a cooper’s apron’). The reduced palate evoked tobacco, Balmoral sauce, heather, oily ropes and ‘smoked jelly babies’ – leaving pleasant tingles after. The distillery stands above Kirkwall.

Drinking tip: After gardening or before fishing

Colour: Shiny straw                                     Date distilled: May 1991

Cask: Refill hogshead                                 Alcohol: 53.5%

Age: 20 years                                               USA allocation: 114 bottles

Passion-fruit scented candles 

Cask No. 26.87                                             $105

Highland, Northern

Complex, warmly inviting – the nose enveloped us in fresh grass, sea breezes, lemon, honey, white pepper, rosewater, jasmine and ‘passion-fruit scented candles in a wooden box’. The immediate taste had sweet, waxy, lemony, citric flavours, but hot and slightly bitter too, like star-fruit sprinkled with chilli. The nose turned fruitier with water – stewed apple, candied fruits, boiled sweets and ‘banana in a raincoat pocket’. The reduced palate seemed sweeter, with candy canes, fruit syrup, lemon meringue and sweet coconut; still with its refreshing side – green twigs, lime and aniseed tingles in the finish. The distillery name means ‘sloped garden’.

Drinking tip: Between courses at a special dinner

Colour: Ripe pear gold                              Date distilled: April 2000

Cask: Refill hogshead                                 Alcohol: 58.1%

Age: 12 years                                               USA allocation: 108 bottles

Ducks and geese 

Cask No. 39.84                                             $145

Speyside, Lossie

Scented face cream is soon succeeded by Murraymints, with more than a hint of fennel. The toffee note increases towards ‘glazed duck’, with orange cream dark chocolates. The taste is rich and sweet then dry (‘crispy duck skin’), with traces of tobacco in the lengthy finish. With water the nose becomes fattier (‘the duck has become a goose’), with scents of orange peel and fresh herbs – rosemary, basil, cardamom – now ‘duck a l’orange’? The texture is more viscous, and lightly mouth-cooling, with a sweet start and a bitter chocolate finish, with orange peel and tobacco in the aftertaste. This was the distillery where all the cobwebs were replaced after a still had been repaired.

Drinking tip: Watching cricket after lunch with a good cigar

Colour: Burnished copper                         Date distilled: October 1990

Cask: Refill hogshead                                 Alcohol: 48.0%

Age: 21 years                                               USA allocation: 84 bottles 

Remnants after the Rain 

Cask No. 127.23                                           $90

Islay

He comes across a city in the desert; the tops of the skyscrapers are hidden in a cloud of sweet smelling smoke.  He’s had these trainers on a little too long. Steam rises from the streets, the rain has gone. Either side is packed with rundown shops: there’s a fruit stall hawking pineapples, peaches and passion fruits, all just the wrong side of ripe; a Chinese restaurant roasts ducks on a spit; a cart on the corner is piled high with salted cashews and an ice cream van is parked up, its jingle long silenced. He can taste it all. Our hero just puts some sweet tobacco in his mouth and keeps on walking…

Drinking tip: For exploring personalities

Colour: Clarified Butter                              Date distilled: June 2002

Cask: Refill barrel                                        Alcohol: 65.7%

Age: 9 years                                                 USA allocation: 90 bottles

Please visit the Scotch Malt Whisky Society of America at http://www.smwsa.com/ 

Ballantine’s Championship 41 year old Blend 2013

Ballantine’s has unveiled the 2013 Ballantine’s Championship Blend after bringing together Master Blender Sandy Hyslop and winner of the 2012 Ballantine’s Championship, Bernd Wiesberger, to create the sixth unique expression of the prestigious blend. The 2013 Championship Blend has been … Continue reading →

Whisky Ramblings Via Video #42

Mark Dermul, Belgian whisky blogger, tastes another Auchentoshan for good measure. This time around, it is the Auchentoshan Batch 2 from That Boutique-y Whisky Company!

http://youtu.be/ctFxaeray14

A New whiskey and classic favorites FROM BUFFALO TRACE DISTILLERY win 2013 Ultimate Spirits Challenge

Blanton’s Bourbon and Caribou Crossing Whisky Win Chairman’s Trophies for the Second Consecutive Year 

FRANKFORT, Franklin County, KENTUCKy (April, 2013) – The winners from last month’s 2013 Ultimate Spirits Challenge have been announced. Buffalo Trace Distillery was honored for one of its newer whiskeys introduced in 2012, along with some classic favorites.

For the second year in a row, judges awarded Blanton’s Single Barrel Bourbon the highest honor of “Chairman’s Trophy” winner among all other bourbon whiskeys. Blanton’s was the first Single Barrel Bourbon Whiskey ever commercially sold back in 1984 and remains a favorite among connoisseurs.

Within the Canadian Whisky category, Caribou Crossing Single Barrel Canadian Whisky was awarded the “Chairman’s Trophy,” also for the second year running.  This $50 Canadian Whisky is the first Canadian Single Barrel whiskey of its kind and has been well received by both consumers and reviewers alike since its introduction in 2010.

Colonel E. H. Taylor, Jr. Small Batch Bourbon was the newest whiskey created by Buffalo Trace Distillery that earned the distinction of “Extraordinary, Ultimate Recommendation.”  This bourbon, introduced last year, was described by the judges as being, “Pleasantly fruity on the nose suggesting, apricot, pear and cherry while maintaining a toasted oak characteristic as well.”

The other Buffalo Trace Distillery whiskeys awarded the distinction of “Extraordinary, Ultimate Recommendation” include:

• Pappy Van Winkle Family Reserve 20 Year Old Bourbon
• William Larue Weller Bourbon

All three of these bourbons were also named Finalists for the Chairman’s Trophy.

Awarded the distinction of “Excellent, Highly Recommended” were:

• Benchmark Old No. 8 Kentucky Straight Bourbon
• Buffalo Trace Kentucky Straight Bourbon
• Eagle Rare Single Barrel Bourbon
• George T. Stagg Bourbon
• Sazerac Straight Rye Whiskey

Buffalo Trace and Sazerac Straight Rye were also named Finalists for the Chairman’s Trophy in their respective categories, and Benchmark and Buffalo Trace were deemed to be “Great Values.”

In all, the whiskeys from Buffalo trace Distillery received a total of 10 “Ultimate” or “Excellent” recommendations.  Find a complete list of winners online at http://www.ultimate-beverage.com/the-results/2013-spirits-results/.

About Buffalo Trace

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.