This month we are releasing four (4) particularly fineOLD PARTICULAR Single Casks, one (1) bottling from our PROVENANCE Single Malt range together with our annual Charity Bottling which this year is a CLAN DENNY with ALL proceeds going to the RAF Benevolent Fund, this one is particularly special for us as our founder, Fred Douglas Laing, was a (humble) Sergeant within the RAF.

Over and above these new releases, we have our wonderful winter warmer– SCALLYWAG Speyside Vatted Malt launched just last month along with SINGLE MINDED Single Malt and our BIG PEAT 5cl miniatures (the ultimate stocking filler)!

OLD PARTICULAR Tasting Notes:

OLP0038 Caol Ila 17 Years

Nose: Full on Islay ahead! Smoky – with oily rags, peat and soft runny summer tar.

Palate: Initially soft – warms to a tar attack + creosote, honey & ash as the back drop.

Finish: Mixes sweet with peat ….. sugared espresso + smoke + vanilla & phenols. (F)

OLP0045 Clynelish 17 Years

NOSE: Opens fresh, fragrant & floral runs to an attractive citrus fruit character

PALATE: Velvety– carrying a creamy caramel custard quality + soft, sweet spices

FINISH: Long– now developing to dry spices + a cedar wood & cigar boxes style (J)

OLP0024 Dufftown 18 Years

Nose: Sweet and clean– carrying rind of citrus fruit, barley sugar & soft tobacco tones.

Palate: That syrupy, sweet impact continues– plus Malt, spices and a mixed nuts selection.

Finish: Warmingly spiced with more crunchy barley sugar & juicy barley quality. (F)

OLP0044 Bruichladdich 25 Years

NOSE: Opens sweetly with a barley + butterscotch quality & caramelised spiced apples

PALATE: Clean & crisp– softly spiced & sweet – balanced with an engaging wood style

FINISH: Long, still carrying that attractive subtle oak character + some sweet tobacco (J)

PROVENANCE Tasting Notes:

PRV1025 Auchentoshan 13 Years

Clean, fresh and spiced as the nose opens– it then warms up to sweet barley and old fashioned pomade.

Palatewise– it is hugely sweet still with a light ginger backdrop to more malt and a hint of liquorice ….. leading to a soft, easy to enjoy, caramel and spicy finish. (F) 

CLAN DENNY– the SPITFIRE

MSW3003 Braeval 12 Years 

Revs up– sweetly citric and butterscotched on the nose – with a palate taking off into macerated fruit, honey,cinnamon and camphor- soaring to a finish of vanilla, barley and biscuits.

We hope some of these may have your interest. Allied already to the speedy uptake on our new SCALLWAG and SINGLE MINDED, we also hope to be of further assistance to you on this important run up to Christmas. 

Good luck with sales over the next few weeks!

and see the notes below please.

All best wishes, 

Fred H Laing 

Managing Director 

PS- SCALLYWAG and Christmas pudding / mince pies is an absolute match made in heaven! 

www.douglaslaing.com

Merry Christmas from World Whisky Day

Just a quick wee message to wish you a very happy holiday.

2014 is going to be a very special year and World Whisky Day on Saturday 17th May is going to be the biggest yet!

Our brand new website will be going live in the new year and we will be running loads of great competitions in the run up to World Whisky Day. So there are lots of exciting things to look forward to!

Don’t forget to mark your calendars!

World Whisky Day – Saturday 17th May 2014

Check out www.worldwhiskyday.com in the new year to see our amazing new website!

MCLEANSCOTLAND (ANGELS WHISKY CLUB) northern  Christmas party.

This year (2013) they decided on Inverness for the staff party. En route from Perth, they first stopped by Dalwhinnie distillery, a quick nose around, do a touch of shopping and a few hello’s! A few chocolate truffles, a miniature or three and some presents taken on board (Liz did the shopping, Paul did the paying, how does this always happen?) At over 1073 feet they claim to be the highest distillery in the land. Dalwhinnie, in Gaelic ‘The Meeting Place`, was where, in the past, drovers from the north and west would meet before driving their cattle onwards to the markets in Crieff and Falkirk. Dalwhinnie has for centuries been a meeting place, for the cattle drovers travelling down from the North, or over from Kintail, Skye and the Hebrides,to the main markets at Crieff in Perthshire. It is probable that there was at that time an illicit still at Dalwhinnie, to meet their needs, as the journey was long and arduous, and required frequent resting periods. It was originally called the Strathspey Distillery after it first began production, severe recession hit the industry and the company went into liquidation. In the early 1930’s Dalwhinnie was still untouched by the 20th Century. There was no telephone and no electricity in the village, the distillery was lit by parafin lamps and equipment was powered by steam engines. Then in 1934, a serious fire caused extensive damage. The distillery was rebuilt and refitted in 1938, only to shut down again during the Second World War. In 1992 the distillery closed for a £3.2 million refurbishment, re-opening in March 1995, and now employs 6 people in the production of the “gentle Spirit”.

Moving on, sadly nae drams for driver Paul, the next call was at Tomatin distillery. Paul has been here many, many times, but Liz had never been before! A good reason to visit. One of the highest (aye, another one) in Scotland, sitting at 315m above sea level, deep in the heart of the Monadhliath Mountains. Established in 1897, Tomatin is now the last working distillery in the Inverness area. With twelve stills in operation, it is one of the largest in Scotland – in the 1970s, a staggering 23 stills operated 365 days a year, producing an amazing 12 million litres of single malt Scotch Whisky a year. In the Visitor Centre, FREE of charge is a taste of their  12 year old Single Highland Malt Whisky – how good is that?  While Liz enjoyed Paul’s dram, he did a wee bit of shopping, closely followed by Liz. Another good visit. The first thing that hits you here as you drive up, is the huge mass of warehouses, a wee bit blackened by time, but just think what is in there?

Christmas dinner is close now – arriving at Inverness they made their way to the lovely 4 star Kingsmills hotel, checked in, Paul caught up with the drams, Liz went to “change” (into what we ask?). There then followed drinkiepoos! Whisky, cocktails and more cocktails. Christmas dinner had been pre booked at the Mustard Seed restaurant, a taxi too kthem there – all the way to Inverness just to find a Scouse taxi driver! Good food, good craik and a good time had by all. Back to the hotel, more wine followed, eyes started drooping by now …

The following day they headed to Elgin, stopping for a photo at Benromach, the reason for Elgin was a visit to Gordon & MacPhail, a pre arranged meeting to chat over casks, own label bottles, tours, The European Pipebands in June (they sponsor this event) and general catch up. … Just as his father had introduced him to the firm, so George brought in his own children. The oldest, Ian, joined in 1967, after having been trained in the wine and spirit trade in London and France. He was followed by David in 1972 and Michael in 1981. The family partnership became a limited company in the late 1970s, ownership remained with the family, as it does to this day. George Urquhart died in 2001, five years before his grandsons Stephen Rankin and Neil Urquhart were appointed Associate Directors. They became Directors in September 2010. Today sees other members of the fourth generation join the firm as Richard Urquhart and twin brother Stuart continue the family tradition and support the company as it moves into a fast-paced, technology driven 21st century.

Their long established relationships with distilleries throughout Scotland allows them to send oak casks to the majority of Scotland’s distilleries to be filled with ‘new make’ spirit, which then mature for many years at the distillery of origin or in their own bonded warehouses in Elgin. The oak casks are carefully stowed and regularly checked until they finally achieve highest quality standards.   Only then are they bottled and presented for sale. The philosophy for maturing, selecting and bottling, ensures that they produce the highest quality whiskies.  Sherry casks are made in Spain, seasoned for a number of years and finally when they are ready, are brought to Scotland.  Ex-bourbon casks from selected distilleries in Kentucky, and other specialist wine casks from throughout the world.  

Back doon the road to Broughty Ferry to drop off Liz at her home, a cup of tea for Paul the taxi driver/chauffeur, “can you drop me off at the pub please?” says Liz, ok, her pals were in there, before he headed back to Perth. The staff party was Liz and Paul! Stan the stag did go with them but he had a hangover and was no too good company. Where to next year? After a good trip (again) they are thinking of holding a new year trip also – all work mind! 

http://www.mcleanscotland.com/  fantastic whisky tours of Scotland

www.angelswhiskyclub.com members whisky club, Charlie Maclean Patron – a free club! 

picture shows Liz enjoying food and drink at the Mustard Seed, Inverness. we image; Stan the stag.

AUCHENTOSHAN SINGLE MALT SCOTCH WHISKY

UNVEILS RARE 1975 EXPRESSION

EXCLUSIVELY FOR TRAVEL RETAIL

 December 2013: Auchentoshan, Scotland’s only triple distilled Single Malt Scotch Whisky, has released a rare limited edition of the 1975 expression exclusively to travel retail. With only 500 bottles in existence, only the lucky few will be able to savour this rare, cask strength non-chill filtered Single Malt, which has been aged in hand-selected, north American bourbon casks for over 38 years.

 Following on from the success of the first batch released in the domestic market in 2011, this second release of the vintage has been matured for an additional year giving it its particularly fresh, dewy fruity qualities. It becomes part of a series of superb vintage releases from the late 1970s including the 1979 sherry matured and the 1974 bourbon matured.

Presented in a premium slate grey double fronted box, both the carton and the bottle deliberately retain a subtlety and understated luxury best reserved for higher aged vintage releases. Once opened the box reveals a stunning design using barrel staves. Labeling is minimal with both the name and label appearing slimmer to reveal the liquid as the true hero. The neck of the bottle is also clear exposing the natural cork. The date of bottling is written on each of the bottles.

Auchentoshan triple distils every drop meaning the spirit produced reaches 81.5% ABV, significantly higher than most distilleries in Scotland. The lightness of the liquid enables it to absorb every characteristic it is exposed to in the cask. It is this smooth distillate paired with the carefully selected oak casks that gives Auchentoshan an unmistakably light and fruity flavour.

Auchentoshan Master Blender Rachel Barrie says “Having spent an additional year maturing in the highest quality North American bourbon casks, the 2013 bottling of Auchentoshan 1975 allows the drinker to experience the complexity and ripe, developed fruit flavours associated with a whisky of this vintage.’’

Tasting notes:

To the eye: Copper gold.

To the nose: Ripe, sun-drenched fruits: pears, figs and honeydew melon.

To the palate: Papaya and pink grapefruit, with baked pineapple and almond cake.

The finish: Subtle notes of white grapes, elderflower & almonds.

There will be 500 bottles available globally in a range of international airports priced at £500+ with an ABV of 45.6%.

For more information visit www.auchentoshan.co.uk 

Notes:

Auchentoshan – The Modern Classic

–       A traditional and authentic single malt, distilled three times and matured in the finest wood

–       A whisky produced with passion and enriched with heritage

–       Favours the classic but with a nod to the contemporary

–       It’s a combination of two worlds; old and new

–       It’s a throwback to the future 

–       It’s style not fashion

–       The very best of the past with the very best of the present…

As Glasgow’s closest Distillery, Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The result is a light and delicate single malt of unmistakable smoothness.

Awards 2011

IWSC

–      Gold Medal, 1975 Bourbon

–      Best in Class Silver, 18YO

–      Best in Class Silver, Classic

International Spirits Challenge

–      Silver Media, 1975 Bourbon

–      Silver Medal, Valinch

–      Silver Medal, Three Wood

Scottish Design Awards

–      Best Packaging – Auchentoshan Travel Retail Award

Awards 2012

San Francisco Spirits Competition

–      Double Gold Medal, Three Wood

–      Silver Medal, Classic

–      Silver Medal, 12YO

World Whiskies Awards:

–      Best Lowland – Auchentoshan 1999 Wine Matured

Ultimate Spirits Challenge:

–      94 points/Excellent-Highly Recommended  – Auchentoshan Three Wood

Ultimate Cocktail Challenge:

–      Chairman’s Trophy – Best Scotch Whisky in a classic Rusty Nail cocktail – Auchentoshan Three Wood

Auchentoshan Travel Retail Product Range – Tasting Notes 

Auchentoshan Silveroak 2013 Release (£RRP: 90.00)

TO THE EYE: Rich golden

TO THE NOSE: Honeysuckle and jasmine with baked banana, spearmint and silky oak.

TO THE TONGUE: Creamy cappuccino, cooling mint and sugared almonds.

TO THE END:  Creamy cappuccino, cooling mint and sugared almonds.

Auchentoshan Springwood (£RRP: 34.99)

TO THE EYE: Pale barely sugar

TO THE NOSE: A scattering of malt and vanilla sugar

TO THE TONGUE: Intense nuttiness with a citrus pink grapefruit twist

TO THE END: A crisp, clean mouth watering finish

Auchentoshan Heartwood (£RRP: 41.99)

TO THE EYE: Dark honeycomb

TO THE NOSE: Fresh cappuccino complimented by rosewood and tobacco leaf.

TO THE TONGUE: A light sweetness develops into a rich, fruity mouth feel.

TO THE END: Dark and drying with rich fruit lingering on and on.

Auchentoshan 14 Years Old Cooper’s Reserve (£RRP: 49.99)

TO THE EYE: Warm amber

TO THE NOSE: Intense nuttiness

TO THE TONGUE: Praline, sugar almonds complimented by a sweet cream cheese frosting.

TO THE END: A lingering and sweet nuttiness.

Click and Collect now available in 22 Whisky Shop stores UK wide! The Whisky Shop click and collect service is one of the easiest ways to purchase an amazing gift for that someone special this Christmas. Simply select one of our whiskies at  www.whiskyshop.com and choose from one of our 22 stores to collect at your convenience! Secure your bottle now!

Click & Collect means you can order any item or items to be delivered to a UK store of your choice. The service is completely free of charge. You pay in full upon placing your order on The Whisky Shop website. When you collect your goods simply bring your order ID and personal ID and let us do the rest.

For the full list of our terms and conditions simply click here

Rosebank
21 Year Old 1992 (52.3%)

Hunter Laing’s Old & Rare Platinum

Single hogshead cask expression of the lost Lowland Scotch distillery.

Bottled November 2013.

122 numbered bottles.

Buy – $400.75

www.ralfy.com checks out peated Speysiders with Whisky Review 418 – Benromach 2004 Peat Smoke

A beautiful combination of rich, nutty toffee balanced by polished oak, salt, pepper, seaweed, distant smoke and dried fruit.

91 Points Advanced Malt Advocate magazine. Get your bottle today for just – $109.99

Oban 18 Year Old Single Malt Scotch Whisky Distillers Bottling. 43% ABV. I really like this whisky. Drier, less toffee and fruit, more dried spice and oak when compared to the standard Oban 14 year old. A beautiful combination of rich, nutty toffee balanced by polished oak, salt, pepper, seaweed, distant smoke and dried fruit. Somewhat oily in texture. Wonderful depth too! An improvement on what is already the biggest selling Diageo single malt scotch in the U.S. Very exciting and dynamic. (7,700 bottles available only in the U.S. this autumn and at the Oban distillery.) 91 Points Advanced Malt Advocate magazine Beyond Oban (“little bay” in Gaelic – Scotland’s ancient Celtic language) lie the islands of the Inner Hebrides: Kerrera, which protects the town from Atlantic storms; the low, green island of Lismore; majestic Mull, and the granite mountains of the Morvern peninsula. Beyond them, the sacred island of Iona, Coll, Colonsay and Tiree. Oban today has a resident population of 8,500 and is the unofficial capital of the West Highlands – the “Gateway to the Isles”. The panoramic views of the mountains, lochs and islands which have captivated artists, authors, composers, and poets for centuries are as striking now as they were when Dunollie Castle, a ruined keep which has stood sentinel over the narrow entrance to the sheltered bay for around six hundred years, was the northern outpost of the Dalriadic Scots.

Colin Scott -circa 1980

MASTER BLENDER COLIN SCOTT CELEBRATES 40 YEARS IN WHISKY INDUSTRY 

World-renowned Master Blender Colin Scott is celebrating 40 years in the whisky industry. Highlights of his glittering career include the creation of luxury whiskies Chivas Regal 18 Year Old and Chivas Regal 25 Year Old, as well as the growth of the Royal Salute range. 

Colin developed an early passion for whisky, as he grew up next to an Orkney distillery. He followed in the footsteps of his father and grandfather – who also dedicated their lives to Scotch whisky – when, in 1973, he joined The Glenlivet Distillers as a Trainee Manager in Edinburgh.

 His experiences in production started in the company’s bottling plant in Leith and on its closure he moved to the Newbridge bottling plant. Here he progressed through the Package Quality and Spirit Quality departments, eventually joining the Blending team in Paisley. 

In 1989 he became Master Blender for Chivas Brothers after learning the traditions and highly-skilled art of Scotch whisky blending from his predecessor, Jimmy Lang. 

Colin said: “As Master Blenders we are responsible for safeguarding the integrity of all our brands, and ensuring their consistent quality and taste experience year after year. Another part of the job is looking at the new spirit made today with a view to the future, securing the right stock for the next generation of Master Blenders, thus ensuring a seamless continuity. For Master Blenders consistent high quality is paramount in our line of work, and this is something you must never compromise on.” 

Among Colin’s career milestones are the creation of Chivas Regal 18 Year Old in 1997, and 10 years later in 2007 when he added the Original Legend – Chivas Regal 25 Year Old. He has also expanded the Royal Salute range to include its 38 Year Old Stone of Destiny, Tribute to Honour, 62 Gun Salute, 100 Casks Selection and Diamond Tribute expressions. 

Colin added: “Back when I started our primary concerns were Chivas Regal 12 Year Old and Royal Salute 21 Year Old – two iconic products. Now we have two great families. To have been involved in the development and growth of their fame has been very exciting. This is especially true for Chivas Regal 18 Year Old, which is today global No.1 in its category, and I feel especially honoured that every bottle carries my Gold Signature. 

“Recently, I’ve also had the opportunity to visit other markets around the world and meet our Pernod Ricard colleagues, who work tirelessly on our brands – as well as occasionally, some legendary people from the worlds of showbiz and sport including Sir Ben Kingsley, Colin Firth, Lucy Liu, Julianne Moore, Fabien Barthez, Steve Waugh and the late Sir David Frost.” 

In recognition of his contribution to the Scotch whisky industry, Colin was appointed a Master of the Quaich in 2008, having previously been inducted as a Keeper of the Quaich – Scotland’s most prestigious Scotch whisky Society – in 1998. 

Colin added: “Throughout my career I have worked for family driven companies – The Glenlivet Distillers, Seagram and now Pernod Ricard, which is a great attribute. Within the last two decades, our growth to become co-leaders in the business is a phenomenal achievement and it’s been wonderful to be part of that. I’m sure that in the future we will become no.1 – I don’t know how long it will take, but it’s certainly a motivational challenge.” 

Colin has three grown-up daughters and lives in Kilmacolm with his wife, Penny. 

Notes:  

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits.  Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport. 

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

Thursday 23rd January 2014
Special Burns night whisky tasting in our Cellars

 Join us for our ever-popular Burns night event
– six magical whiskies to taste along with a haggis supper.

And we’ll tak a cup of kindness yet,

For auld lang syne!

Starts 7.30 p.m Thursday 23rd January , tickets £30.00 each (Buy here) 
Contact David   for further details