www.ralfy.com visits a garage with Whisky Review 401 – Glen Elgin 12yo

The Macallan samples to design elite at London’s designjunction  

Luxury single malt whisky, The Macallan, distributed by Maxxium UK has reported strong sampling figures after returning to London’s leading art and design show, designjunction, for the second consecutive year.

 Set against the stunning backdrop of a former postal office in New Oxford Street, the critically acclaimed show boasted a powerful line-up of notorious international brands, cutting-edge labels, pop-up shops, large-scale installations, eateries, flash factories, seminars and screenings, presented across three floors of the impressive 120,000 sq ft venue.

Visitors to The Macallan experience were treated to a tasting of Gold, Amber, Sienna and Ruby from The 1824 Series, which were displayed in a specially commissioned sculpture by John Galvin, produced using wood from The Macallan casks.

Over the five day event, 18 – 22 September, The Macallan sampled over 4,000 drams of the 1824 Series and 6,000 cocktails created with Macallan Gold on press preview and opening night.

As well as sampling The 1824 Series, guests could also view photography from the winners of The Macallan’s Masters of Photography ‘The Last Word’ competition, which was launched in celebration of The Macallan’s third Masters of Photography Series, a collaboration with the world’s most famous photographer, Annie Leibovitz.

The Macallan M, an exquisite creation born of a collaboration between three masters: The Macallan, Fabien Baron & Lalique, was also showcased along with exclusive sketches by creative director Fabien Baron and video footage of the making of The Macallan M.

Peter Sandstrom, Marketing Director at Maxxium UK Ltd, commented: “As a single malt that prides itself on quality craftsmanship, design and innovation, it was fitting to return to the most important global meeting point of The London Design Festival. We were able to sample our new range, The 1824 Series, and engage with an audience who appreciate The Macallan’s provenance and luxury credentials.”

For more information on The Macallan: www.themacallan.com

ABOUT THE MACALLAN

Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world’s leading single malt whiskies.  The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional methods and craftsmanship. From its founding, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognised for its outstanding quality above all else. Today this remains the foundation for the worldwide fame of The Macallan and is such that it is truly “The Last Word” in luxury and at the heart of those special moments brought alive over a glass of The Macallan.

ABOUT THE MASTERS OF PHOTOGRAPHY

The Macallan Masters of Photography: Annie Leibovitz Edition comprises 1,000 limited edition bottles, of which there are four different versions.  Each bottle contains one of four unique single malts, crafted to reflect the mood of the signed Annie Leibovitz print that it is paired with.  The four single cask whiskies have been matured in different cask types to be completely unique and original.  The bottle and print are presented in a bespoke photo-archival box, stamped with The Macallan brand and Annie Leibovitz’s name.

October 2013 Outturn Offerings 

Gingerbread man selling sweet delights 

Cask No. 1.170                          $150

Speyside, Spey

Black pepper and old books on polished wood made us sneeze – then a gingerbread man appeared, pulling a handcart of sweet delights (runny honey, brandy snaps, rum truffles, toffee, coconut, figs, raisins, plums). On the palate, a sweet damsel was being held ever so expertly by an oaky hero in a spicy embrace – rich spiced figs, mince pies, roasted chestnuts and nectarine stones. Water brought resinous logs and Daddies brown sauce to tickle the nose. The palate’s high-revving, vanilla virtuoso electric guitar solo, slowly faded to a Christmas spice crackle and hum. Another fine dram from the Marypark potion emporium.

Drinking tip: A fine fireside to suit that time from autumn’s first chill to the days before Christmas – but any day with a ‘y’ in it would do

Colour: Toffee gold                                           Date distilled: September 1993

Cask: Refill hogshead                                 Alcohol: 56.0%

Age: 19 years                                             USA allocation: 190 bottles

Eating ice cream in a humidor 

Cask No. 4.178                          $110

Highland, Island

A mixture of sweet and fruity notes are predominant to start with; lemon meringue pie, buttered mandarin orange cake, Haribo crocodile sweets, rum soaked raisin and passion fruit sorbet. With time sultanas and nutmeg appear but all the while there is an ever so light clean smoke prevalent. The taste neat like eating an ice cream in a humidor. Less sweet than on the nose with maritime flavours of oysters, shrimps and other shellfish more dominant. After adding water the aroma changes to spare ribs on a barbeque but still sweet; Scotch pancakes, milk chocolate and a flaming banana pizza. The taste is now minty, cooling and slightly salty and in the finish like an iced milk shake. This sample comes from the distillery whose 18 year-old single malt was crowned ‘best spirit in the world’.

Drinking tip: A pudding dram or whilst waiting for your coffee after dessert

Colour: Bright pale gold                                     Date distilled: June 2000

Cask: First-fill barrel                                            Alcohol: 59.1%

Age: 12 years                                             USA allocation: 120 bottles 

Having a rose petal bath in the Glasgow School of Art 

Cask No. 71.35                          $175

Speyside, Lossie

We found ourselves, after a prolonged silence in the Panel, in the Glasgow School of Art. Canvas, easels, paints, pastels, watercolours, spray adhesives, brushes, linseed oil cleaner – you get the picture! But this is not all, we also find a perfumey note, rose petals and Elderflower jelly with fresh raspberries. The taste neat is kind and soft like rosewater-flavoured Turkish Delight or a very light milk chocolate bar. Releasing any tension, it leaves you wonderfully relaxed with not a care in the world. Holds water well but don‘t add a lot, pretty much the same aromas as neat with the addition of an old leather armchair to recline into. The intensity on the palate increases – if that is possible – spectacular mouth feel and the aftertaste goes on forever.

Drinking tip: Having a rose petal bath, candles, relaxing music…

Colour: Autumn sunshine on a Japanese maple leaf               Date distilled: May 1985

Cask: Refill hogshead                                         Alcohol: 57.2%

Age: 27 years                                                         USA allocation: 114 bottles

Spun sugar on polished wood 

Cask No. 125.59                                $95

Highland, Northern

The complex, intriguing nose had various facets – spun sugar and Crunchie bar sweetness; lavender and polished wood; tar, treacle toffees and black tea; rich Morello cherries, dates and walnuts; finally, pleasant maple, vanilla and pumpkin spice. The unreduced palate had parma violets and fizzers, slight mintyness and lots of muscovado, treacle, burnt sugar and dark toffee. The nose became even more sophisticated with water – orange oil, barley sugar, leather, sauna heat, burnt wood and caramel. The reduced palate was reasonably lively with great texture, warm spices, attractive sweet woody flavours and a wonderful afterglow. The distillery lies just outside Tain.

Drinking tip: Ideal for autumn evenings – preparing the soul for winter

Colour: Tanned leather                                      Date distilled: December 2000

Cask: Second-fill Sherry butt                               Alcohol: 59.9%

Age: 10 years                                             USA allocation: 90 bottles

 A manly dram 

Cask No. 127.32                                $95

Islay

We enjoyed unravelling this nose – medicinal, tarry, kippers, big smoke, creosote, pine cones, harbours, caramelized parsnips, soor plooms, burnt toast, seared scallops, smoked vanilla, etc. The palate was a whopping, stomach-coating assault of tiger balm, tar, smoke, ash, embers, charred mackerel, toffee sauce and rugby changing rooms – ‘a real man’s dram!’ said one; ‘Rocket fuel!’ another. The reduced nose – Branston and HP sauce on bacon rolls, chocolate limes, coffee, cinnamon and moth balls. The reduced palate – ginger in dark chocolate, Arbroath Smokies with lime citric zing – but now the sweetness really began to emerge. A manly dram from a laddie distillery.

Drinking tip: Hip flask – fishing a hill loch – after hunting – maybe after fighting dragons…

Colour: Polished brass                                                       Date distilled: June 2002

Cask: Refill barrel                                                           Alcohol: 65.2%

Age: 10 years                                                         USA allocation: 108 bottles

 All Day American Breakfast 

Cask No. G5.7                           $140

Grain

This sample, from the most northerly grain distillery, had the Panel very excited. On the nose neat, beeswax, tangerines, mandarins, toffee popcorn, rich honey, vanilla, orange oil, eucalyptus, cardamom and fennel seeds. The taste is sweet and spicy – sugar on caraway bread. Then turning waxy, like being in a room with children candle dipping and the aroma of sap and resin from a freshly cut Christmas tree. With water, aromas of steamed orange pudding, burnt toffee, vanilla cake batter, fluffy American pancakes with maple syrup and eggs sunny-side-up appear. The taste is velvety smooth, orange and vanilla oil, cooked chestnuts, nut brittle and cornbread. Slightly minty with a spicy edge of a Jalapeno pepper in the finish.

Drinking tip: With a rack of pork spare ribs in the Deep South

Colour: Deep amber                                                     Date distilled: May 1993

Cask: Refill hogshead                                         Alcohol: 64.6%

Age: 19 years                                                         USA allocation: 60 bottles

Please visit the Scotch Malt Whisky Society at www.smwsa.com

(From John Campbell at Laphroaig in a message to the Friends of Laphroaig)

As I return home from a wonderful tour in America, I want to take the opportunity to thank everybody for the incredible hospitality I received in every city I was able to visit this year.

I want to thank all the thousands of Friends who watched the 7th Laphroaig Live edition that took place in New York, September 26th and actively participating sending interesting questions. Although I am afraid we couldn’t answer them all I can assure you I will be in the next couple of days now that I am back in Scotland.

Last but not least, I cannot tell you how much I appreciate your kind words about the show itself. I have been told by many you felt this one has best one yet which keeps raising the bar for the editions to come. We certainly enjoyed producing the show in such a beautiful location as the ancient Hudson River barge in Brooklyn. It was just fantastic with the Statue of Liberty shining in the background.

For our Friends who were unable to watch live due to the time differences or prior commitments, I am pleased to say it is now available for you to watch here.

If you have any questions arising after you have seen it, do please drop me a line.
Slàinte,

John Campbell
Distillery Manager, Laphroaig

Join the Friends of Laphroaig

New videos: Part IV – Sherry Cask Edition 

Hello,

Another day, another whisky video. Today I’m introducing Grant’s Sherry Cask Edition, the first blended whisky to have benefited from further maturation in ex. sherry casks.

Made out of Spanish oak, these casks are famous for the spicier mouthfeel and dried fruit notes they give to Scotch whisky – always a favourite in cocktails, especially with…(please click on the link below to read the remainder of the article)…

THE LINK 

Kind regards,

Ludo

TWE Whisky Show 2013: The Report

Phew! The Whisky Show is finally over for another year.  This was our biggest and best Show yet, with dozens of exhibitors serving over 500 different spirits (not all of them were whisky…) in an expanded space within London’s Vinopolis. … Continue reading >>

Eagle Rare Bourbon Announces Top 20 Nominees for the

2014 Rare Life Award; Still Time to Cast a Vote!  

Grand Prize Winner to Receive $40,000 Donation for Charity of Choice 

FRANKFORT, Franklin County, Ky (Oct. 2, 2013) Eagle Rare Bourbon Whiskey announces the current voting tallies for its 2014 Rare Life Award, an award that recognizes people whose lives embody Eagle Rare’s passion for excellence and demonstrate the epitome of courage, leadership, survival, heroism, devotion and character. With only three months remaining in the nomination process, the votes are very close between each of the top 20 vote nominees so far.  The $40,000 award will be donated to the winner’s charity early next year.

As of Oct. 1, the 20 nominees who have received the most votes are, (in alphabetical order):

• Bob Anderson- Decorah, Iowa
• Andrew Christian- Coleville, California
• Al Cecere- Gatlinburg, Tennessee
• Marc Dibernardo- Louisville, Kentucky
• Ryan Eversley- Morrisville, North Carolina
• Howard Garrett- Freeland, Washington
• Marge Gibson-Merrill, Wisconsin
• Angie Goodwin- Beach Grove, Kentucky
• Shawn J Gourley- Evansville, Indiana
• Melissa Jarboe- Chisago, Kansas
• Mac McQuown- Ocala, Florida
• Becky Fox Ortyl- St Louis, Missouri
• Shanda Renee- Paso Robles, California
• Dr. Peter Sharpe- Avalon, California
• Karen Shirk- Xenia, Ohio
• Melissa Smith- Doniphan, Kansas
• Charles J Stecker JR.- East Stroudsburg, Pennsylvania
• Theresa Strader- Colorado Springs, Colorado
• Annette King Tucker-Claremore, Oklahoma
• Janice Wolf- Midway, Arkansas

Of the 20 top nominees, their stories are varied from topics such as children’s rights, military heroes, saving animals, childhood diseases, and service dogs. What all of the stories have in common though, is their ability to tug at one’s heartstrings.

Kris Comstock, Eagle Rare Bourbon brand manager said, “We continue to be inspired by the nominees and are honored to help an increasing array of charities across the United States. We’re halfway through the voting process and have some great nominations so far.  But there’s still time to nominate someone you think leads a Rare Life, or to vote for your favorite nominee at www.eaglerarelife.com.”

Since nominations and voting began in May of this year, 120 stories have been submitted through Eagle Rare’s website. The Grand Prize award winner will be awarded a $40,000 donation for the charity of their choice. The Grand Prize winner will also receive an awards ceremony in the winner’s home town hosted by Eagle Rare Bourbon and the production of a short testimonial video.

In addition to the grand prize, six others will be selected for each key Rare Life characteristic and awarded $4,000 for the charity of their choice. This is the fourth year for the Rare Life campaign, and the 2014 awards will bring total grants to date for charities to $160,000.

Entries are available to view online at the Eagle Rare website. People can continue to vote for these inspiring nominees through January 7, 2014. At the end of the voting, a Grand Prize Winner and six finalists will be selected from 20 nominees receiving the most votes. Those winners will be announced the week of March 3, 2014.

For more information or to submit a nomination, visit www.eaglerarelife.com. 

About Eagle Rare Bourbon

Eagle Rare Bourbon Whiskey is part of the award-winning Buffalo Trace Distillery, a family-owned company based in Frankfort, (Franklin County), Kentucky. The Distillery’s rich distilling tradition dates back to 1786 and includes such legends as E.H.Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Eagle Rare Bourbon is a 10-year-old single barrel bourbon that has won multiple awards,

including five double gold medals from the San Francisco World Spirits Competition. Tolearn more about Eagle Rare visit www.eaglerarelife.com

Jim Beam Master Distiller Frederick “Fred” Booker Noe III  Inducted Into Kentucky Bourbon Hall Of Fame

Bardstown, Kentucky – September 23, 2013 – Frederick “Fred” Booker Noe III, Master Distiller of Jim Beam® Bourbon, was inducted into the Kentucky Bourbon Hall of Fame on Friday by the Kentucky Distillers Association and the Kentucky Bourbon Festival Board of Directors. He follows his father Frederick Booker Noe II, and his great-grandfather Jim Beam, among other Beam family members, into the Hall.

“It’s about as big an honor as you can get in this business, and it means a lot of me and my family,” said Noe. “To be recognized by my peers and the industry is a humbling validation of my life’s work.  I am so grateful for this honor, and I can’t thank enough all the hard working men and women at our Bourbon distilleries who do such a great job every day making the world’s No. 1 Bourbon.”

The Kentucky Bourbon Hall of Fame recognizes individuals, companies and organizations that have made a significant impact on the stature, growth and public awareness of Kentucky Bourbon. Noe is the ninth Beam to be inducted.

“Fred has poured his heart and soul into the business,” said Matt Shattock, president and chief executive officer, Beam Inc. “He’s the keeper of the Beam family flame, an authentic craftsman and a tireless ambassador for our Bourbon brands who’s contributed to the worldwide growth of the Bourbon category.  We couldn’t be more proud that Fred has made history with his induction into the Kentucky Bourbon Hall of Fame.”  The Jim Beam brand last year demonstrated its strongest growth in decades, achieving 10% comparable sales growth and reaching a record 7-million 9-liter equivalent cases.

Noe began working for Beam in 1987, starting on the bottling line at the company’s flagship distillery in Clermont, Kentucky. He worked in various positions over his 26 years at the distillery and was named Master Distiller in 2007.

Noe is credited with helping to create Jim Beam® Devil’s Cut®, a distinctly bold bourbon with a smooth finish and rich oak flavors that have been unleashed from deep inside the barrel, as well as overseeing the expansion of the award-winning Knob Creek® Bourbon portfolio to include Knob Creek® Rye, Knob Creek® Single Barrel Reserve and Knob Creek® Smoked Maple.

“The Beams are all about bourbon,” Noe said in his induction speech. “It’s what we know and what we do. I know my father and my great-grandfather, as well as all my uncles and cousins, would be proud of my inclusion in such a special group.”

In addition to his work at the Clermont distillery, Noe travels the world promoting the company and the bourbons his family made famous. For more information about Jim Beam, visit www.jimbeam.com or find Fred Noe on Facebook at www.facebook.com/jimbeam

About Beam Inc.

As one of the world’s leading premium spirits companies, Beam is Crafting the Spirits that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including Jim Beam Bourbon, Maker’s Mark Bourbon, Sauza Tequila, Pinnacle Vodka, Canadian Club Whisky, Courvoisier Cognac, Teacher’s Scotch Whisky, Skinnygirl Cocktails, Cruzan Rum, Hornitos Tequila, Knob Creek Bourbon, Laphroaig Scotch Whisky, Kilbeggan Irish Whiskey, Larios Gin, Whisky DYC and DeKuyper Cordials.  Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,400 passionate associates worldwide generated 2012 sales of $2.5 billion (excluding excise taxes), volume of 38 million 9-liter equivalent cases and some of the industry’s fastest growing innovations.

Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index.  For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.

Knob Creek® Bourbon Taps Into Flavor with Knob Creek® Smoked Maple Bourbon

Clermont, KY (September 24, 2013) – This fall, Knob Creek® Bourbon is adding to its award-winning portfolio with the introduction of the brand’s first ever flavor-innovation, Knob Creek® Smoked Maple Bourbon. Created in honor of Knob Creek® Bourbon founder Booker Noe, this new expression is made using the big, full flavor of Knob Creek® Bourbon along with hints of maple and a touch of smoke to create a truly unique flavor expression that lives up to Booker’s traditions and the Knob Creek® name.

“Knob Creek® Smoked Maple Bourbon is inspired by my dad’s passion for innovation,” said Fred Noe, seventh-generation Beam Master Distiller and 2013 Bourbon Hall of Fame Inductee. “In addition to his love for crafting and distilling quality bourbon, he also enjoyed smoking meats in the smokehouse at his home and even crafting his own maple syrup from the sugar maples on the family property in Bardstown. Smoked Maple brings these three flavors of smoke, maple and bourbon together to honor Booker’s legacy and his quest for big flavor.”

Bottled at 90-proof, Knob Creek® Smoked Maple Bourbon is best enjoyed neat, or with an ice cube or two. It also makes an excellent after dinner drink for those who prefer to sip and savor a nice whiskey with dessert. But in the words of Booker Noe, “drink it any damn way you please.”

Building off of its two-year partnership with Chef Michael Symon – who helped launch Knob Creek® Rye in 2012 – Knob Creek® Bourbon is showcasing that the big, full flavor of Knob Creek® Smoked Maple Bourbon translates just as perfectly on your plate as it does in the glass. Chef Symon created two one-of-a-kind recipes that bring to life the full flavor of the new expression:

Knob Creek® Smoked Maple Glazed Ham 


Created by Michael Symon Recipe Serves 8-10

INGREDIENTS:

• 10-12 pound, Bone-In, Fully Cooked Ham
• 1 C Water
• 2 C Knob Creek® Smoked Maple Bourbon
• ¼ C Dijon Mustard
• 1 ½ C Brown Sugar
• ½ C Honey
• ½ C Apple Cider Vinegar
• 1 Cinnamon Stick
• Juice of 1 Orange
• ½ tsp. Salt

METHOD:

1. Preheat oven to 275 degrees.
2. Place ham in a roasting pan, adding 1 cup of water to the bottom of the pan. Cover 
with foil and place in the oven to warm through, about 2 hours. (begin making glaze)
3. After about 2 hours, your ham should be warmed through. Remove it from the oven 
and remove the foil.
4. Turn the oven up to 375 degrees.
5. Pour the glaze over the ham and place ham back in the oven, uncovered, for another 
10-15 minutes, until the glaze becomes sticky on the outside of the ham and starts to caramelize.
6. Remove from the oven, slice and enjoy.

GLAZE METHOD:

1. Heat a large heavy bottomed saucepot over medium heat and combine the Knob 
Creek Smoked Maple, mustard, brown sugar, honey, cider vinegar and cinnamon 
stick.
2. As the mixture comes to a gentle boil, whisk to dissolve the sugars.
3. Lower the heat to medium low, and continue to cook and reduce liquid. Whisk the mixture occasionally until it begins to thicken, about 30 minutes.
4. After about 20 minutes, the mixture will begin to look like a glaze and the bubbles 
will slow down and appear smaller.
5. Remove from heat and finish the glaze with the juice of 1 orange and ½ tsp. salt.
6. Remove the cinnamon stick then set aside.

Knob Creek® Ol’ Fashioned Holiday Maple

Created by Michael Symon

INGREDIENTS:

• Pinch of Raw Sugar
• Orange Peel
• 3 Dashes Bitters
• 1 ½ parts Knob Creek® Smoked Maple Bourbon
• 1 part Calvados Boulard® Apple Brandy

METHOD:

1. Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle.
2. Add Knob Creek® Smoked Maple Bourbon and Calvados Boulard® Apple Brandy and stir with ice.

Knob Creek® Smoked Maple Bourbon will be available nationally starting in September 2013 at $30.99 for a 750ml bottle. For more information about Knob Creek®, visit www.KnobCreek.com or www.facebook.com/KnobCreek .

A.  Smith Bowman Distillery Releases Limited Edition Gingerbread Beer Finished Bourbon

Fredericksburg, VA. (Oct. 2013) – Just in time for fall, A. Smith Bowman announces the release of its Abraham Bowman Limited Edition Gingerbread Beer Finished Bourbon.

The barrels used for this bourbon have had quite a journey, starting with originally aging Bowman Brothers Bourbon from 2004 to 2012.  In 2012, four used barrels were given to Hardywood Brewery located in Richmond, Va. upon which the Brewery aged its award-winning Gingerbread Stout inside for 12 weeks.

In February 2013, the barrels were returned to A. Smith Bowman and were filled with bourbon that had been made in April 2006 and then aged for another two months.  The bourbon was then removed and put into used bourbon barrels, where it was left to age for four more months.

In total, the Abraham Bowman Gingerbread Beer Finished Bourbon has been aged seven years and three months. Tasting notes for the bourbon describe it as toasted graham crackers and gingerbread spice. Wonderful toasted nut, cinnamon and clove, followed by hints of fruity nut bread. This bourbon has a medium palate weight and pleasantly moderate finish.

“The Gingerbread Beer Finished Bourbon has a great nose and taste starting with its spicy entry and rounding out with a pleasant finish,” said Brian Prewitt, master distiller, A. Smith Bowman Distillery. “It’s been a fun experiment to be a part of and I’m looking forward to coming up with more experiments under the Abraham Bowman line in the future.”

The Abraham Bowman Limited Edition Whiskey Gingerbread Beer Finished Bourbon will be available starting in October.  It is a very limited supply.  Suggested retail pricing is $69.99 and Alcohol by Volume is 45% (90 proof.)

About A. Smith Bowman

A. Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  In response to the rapid rise of taxes in Northern Virginia, the Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com.