My Best Wishes for a Happy and Successful 2013 Year !

Jean Donnay

Campbeltown Friday 25.1.13 £23/20*

Glen Scotia 10yo 46%

Springbank 12yo 53.1% batch 5

Springbank 21yo 46% 2013 release

Longrow 11yo 51.7% Rundlets and Kilderkins

Hazelburn Bourbon barrel 11yo 2000 – 10/12 54.3% 240 bottles

ENTRY BY PRE-PAID TICKET ONLY
*£3 discount to first timers & members

Chef Lee Anne Wong, winner of Iron Chef America and editor of the Maker’s Mark® Cookbook, has created several delicious game-day snack recipes using Maker’s Mark, the handcrafted bourbon from the heart of Kentucky. And why not jazz up party wings with Kentucky bourbon, or enliven onion dip with America’s spirit? Maker’s Mark is the only bourbon that’s smooth and versatile enough to shine from both behind the bar and in the kitchen; not to mention, bourbon is quickly becoming the spirit of the moment.

Bourbon Apple Glazed Chicken Wings

Serves 4

• 2 lbs chicken wings, trimmed
• 1 cup Maker’s Mark® Bourbon
• 1 can frozen apple juice concentrate, thawed (12 ounces)
• ½ cup soy sauce
• ¼ cup cider vinegar
• ¼ cup dark brown sugar
• 4 large cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 tablespoon maple syrup

1.            Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2.            Preheat the oven to 325F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Serves 6-10

• 4 tablespoon extra virgin olive oil
• 2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain
• 1 teaspoon salt
• ½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon
• ¾ cup Greek yogurt
• ½ cup fresh ricotta cheese
• ½ cup sour cream
• Few drops lemon juice
• Pinch sugar
• Salt and pepper to taste
• Crudite vegetables and chips for dipping

1.            In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2.            Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

The Pub

• 1-1/2 parts Maker’s Mark® Bourbon
• Cold ginger beer

In tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.

www.ralfy.com has a good old sip of Granny’s favourite with Whisky Review 331 – Sherry and Whisky

Greetings!

If you’ve ever considered visiting Scotland and the incredible people who produce this spirit we love, then you owe it to yourself to check out the two most recent posts on ForWhiskeyLovers. Eating on Islay – Distillery Style by Contributing Editor Ian Buxton gives the low down on finding quality sustenance on the island as you traverse the map of some of Scotland’s finest whisky producers.

And Managing Editor Caroline Dewar takes us inside one the the countries finest and “resolutely independent” distilleries through Isle of Arran – A Journey of Discovery. Both makes really great reads.

And speaking of Scotland’s finest, this weeks Whiskey Wednesday features a rare and exquisite limited production whisky, with a great story behind it, from one of Scotland’s truly great distilleries: Dalmore Castle Leod Single Highland Malt Scotch Whisky.

The Dalmore distillery is located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, where it is perfectly placed to take advantage of a feast of natural resources: from the waters of Loch Morie, found high in the hills overlooking the distillery, to the golden barley of the rich coastal soils of the Black Isle. Being sited at sea level is critically important. Enveloped by the salt air, the sea-facing traditional dunnage warehouses provide the ideal conditions for whisky maturation.

The distillery has been producing exceptional single malt whisky since 1839 and, for almost a century, was owned by the Clan Mackenzie. The clan’s defining influence on the distillery is still evident to this day, with the iconic royal stag’s antlers – taken from the Mackenzie family crest – adorning each and every bottle of The Dalmore.

And just 14 miles from The Dalmore Distillery, on the outskirts of the beautiful Highland town of Strathpeffer, stands Castle Leod, home to the Clan Mackenzie since 1606. The importance to The Dalmore of the Mackenzies cannot be overstated, for it was the vision of the brothers Mackenzie, in 1839, to converted a dilapidated distillery into one that’s stood the test of time ever since.

Castle Leod, which contains many remarkable artifacts and historically important artworks, is one of the few in Scotland still to be occupied by the original owner. Today, it remains home to Cabarfeidh, Chief of the Clan Mackenzie.

The Dalmore Castle Leod Highland Single Malt Scotch Whisky is an exquisite limited edition whisky that celebrates the ancient and historic seat of Clan Mackenzie, and is the second in a series crafted by Master Distiller Richard Paterson in homage to Clan Mackenzie.

The whisky was distilled in 1995, then was matured initially in American white oak and Spanish sherry wood, before being transferred for a final 18 months to barriques from a legendary Bordeaux chateau (not indicated, but it’s one of the 1st cru classse). The joyful effervescence of fleshy plums, raisins and citrus fruits are followed by the silky tones of kiwi fruit, honey, caramelized pear and sweet mango. A final feast of crushed almonds, spicy ginger, chewy toffee and soft licorice brings this cornucopia of delights to a perfect conclusion.

My goodness….this is a truly amazing whisky.

And as we mentioned, its tough to get. With only 5,000 bottles released world wide, and a mere 2100 of them finding their way to US shores, good luck finding it anywhere.

But fortunately for us, our man Nicky The Neck knows a guy, who’s got a guy, who is owed a favor by another guy….and so we’ve been able to procure more than most.

And so it’s with great excitement that we can start off the New Year by offering you the opportunity to acquire your own bottle of The Dalmore Castle Leod for $159.95.

But if you want some, act fast. While we have more than our fair share, once it’s gone…

Until next week…I wish you high spirits!

Doug Stone
Founder
ForWhiskeyLovers.com

DALMORE CASTLE LEOD HIGHLAND SINGLE MALT WHISKY

TASTING NOTES (courtesy of Tastings.com)

Color: Beautiful amber color.

Nose: Elusive aromas of toasted raisin nut bread and honey

Mouth feel: silky, dry-yet-fruity medium-to-full body

Finish: long, chewy, grain, spice, cream accented finish. Wonderfully delicious.

As of Monday 14th January new shipping regulations prohibited the delivery of alcohol to consumers in USA, our shipments to the USA will be suspended indefinitely.
Please submit your final order as soon as possible.

Single Malt Whisky Tasting: Monday, January 21, 2013

Hosted By Andrew Ferguson

I (Barry Dunner) am thrilled to usher in the new year with a spectacular whisky tasting event, with special guest Andrew Fergusson of Kensington Wine Market. This event will be special because:

–       There will be 6 whiskies.

–       The whiskies are rare expressions.

–       The whiskies range in age, region and strength and are priced from $100 – $600 per bottle (over $1,500 worth of whiskies in total).

–       The event will be held at a private venue in Vancouver, where chef will prepare a menu designed to complement the whiskies.

Tasting Themes

• Dare to compare: Experience two 14 year-old, single cask Bowmores.
• To peat or not to peat: Taste 2 Benriach expressions: peated & unpeated: 18/29 yr olds.
• Old & Rare: Savour 2 Glenglassaugh single casks: 37 & 40 year old sherry monsters.

Event details

Date                                Monday, January 21, 2013

Venue                              TBA

Couvert                            $135 + HST = $150 (includes food & drink)

Participants                    Limited to 25 guests

Programme                  – Registration & Hors D’oevres   6:15 pm

                                            – Whisky tasting & dinner          7:00 pm

Please contact Barry Dunner personally, and at your earliest convenience, to commit to your space: barrydunner@gmail.com.

About Andrew Ferguson

Andrew has been employed at Kensington Wine Market since 2003, as its In-house Single Malt Scotch expert and co-manager. He has built KWM into Canada’s largest and arguably most interesting collection of single malts and has a reputation as one of Canada’s most trusted whisky experts.

On April 11^th, 2011, Andrew was inducted into the Keepers of the Quaich – an exclusive and secretive organization, recognizing individuals who have made extraordinary contributions to the international success of Scotch whisky. He is the first Canadian retail expert to be so honoured!

In addition, Andrew writes a newsletter, The Malt Messenger, with almost 5,000 subscribers. He conducts regular tastings, offers educational classes, seminars and speaking engagements. Andrew also guides whisky related tours to Scotland via (http://www.fergusonswhiskytours.com/). Andrew is also the President of the ‘Companions of the Quaich’ whisky club, Calgary Chapter.

TOP PICKS… (a handful of our favorites also listed in the New Arrivals and Back in Stock sections)

• 1985 Bruichladdich DNA Single Malt Whisky 750ml ($599.99) The third edition of this rare limited release, the 1985 DNA combines some of Bruichladdish’s greatest American oak-Bourbon casks and the last of the sherry butts from the mid-1980s. Distiller’s notes: “Nose: Multiple sensory impressions: opening with the classic Oloroso overtones of sultanas, dates, raisins, sweet barley sugar, and a hint of tangerine zest. A little later, beautiful drifts of rich vanilla and nutty nougat…The oak mellowness gives an irresistible Spanish passion, a remarkable bouquet ending on sea breezes and wild flowers – aromas that whiskies matured on Scotland’s west coast can have. Palate: It’s magical on the palate; the flavours lie deep in the spirit, cocooned in the shelter of the oak for over 30 years. They spread gently over the taste buds with peat fire warmth, and then without hesitation, the sherry takes the lead…Finish: A lingering finish, so gentle and soft, as though it does not want to leave. Like it was saying ‘don’ t forget me’ and that we must listen and try our hardest to distil such beautiful spirits…Mood: Planned selfish solitude: no distractions, no obligations.”

• Glenfiddich Malt Master’s Edition Single Malt Whisky 750ml ($81.99) Gold Medal winner at the 17th annual International Spirit Challenge. Distiller notes: “The Malt Master’s Edition is matured twice, each time for a number of years, in two separate casks consecutively. First the whisky is aged in traditional oak for a period of years then in the highest quality sherry casks for its final years of maturation. This creates a rich, complex whisky with flavors imparted from both woods. This labor-intensive process differs from finishing in that there is a balance of maturation for several years in two distinct woods, not long-term aging in one type of wood followed by a short period spent in another. As a result of these efforts our “Double-Matured” Malt Master’s Edition has a truly unique taste. Bottled at 43% ABV, the nose entices with damp earth and whisky-soaked wood intermingling with vanilla and smoky embers. On the palette, zingy sherbet leads but this slowly turns to plum and spice with hints of almond and w edding cake. The finish is silky smooth.”

NEW ARRIVALS… (items coming into our inventory for the first time)

United States – Bourbon and Rye

• Colonel E.H. Taylor, Jr. Bottled in Bond Straight Kentucky Rye 750ml ($74.99) • Colonel E.H. Taylor, Jr. Small Batch Bottled in Bond Straight Kentucky Bourbon 750ml ($44.99) • Peach Street Bourbon 750ml ($62.99)

BACK IN STOCK… (items we’ve carried in the past that have just arrived again)

Scotland – Single Malt Scotch

• Bowmore Legend Islay Single Malt Whisky 750ml (Elsewhere $32) ( Price: Hidden )

• Edradour 10-year-old Highland Single Malt Whisky 750ml ($54.99)

United States – Bourbon and Rye

• Jefferson’s Reserve Very Old Bourbon 750ml – 12 available ($39.99) • Old Pogue Master’s Select Small Batch Bourbon 750ml (ships as 1.5L) ($45.99)

• Smooth Ambler Old Scout 7 Year Old Rye Whiskey 750ml – 12 available ($41.99)

• Tuthilltown Hudson Manhattan Rye (375ml) – 12 available ($49.99)

K&L Wine Merchants http://www.klwines.com Phone: 877-KLWines (toll free 877-559-4637) Email: wine@klwines.com San Francisco, Redwood City, Hollywood CA

Jolly Toper

WHISKY TASTINGS
at The Kilderkin, 65 Canongate, Royal Mile, Edinburgh, 7.30pm – 10.00pm

P/O/U/R/S Thursday 10.1.13 £20/17*

(P/O/U/R/S = peaty, old, unusual, rare, sherried)

Mystery dram

Sazerac straight rye 45%

Laphroaig Brodir 13yo 50.5%

Glendronach cask strength Batch 1 54.8%

St Magdalene 27yo 1982 – 2009 46% cask 2222

ENTRY BY PRE-PAID TICKET ONLY
*£3 discount to first timers & members

Whisky Intelligence – ‘Vignettes – Moments in Whisky’ feature whisky moments as experienced by the readership. If you have a whisky moment please feel free to submit your moment and we’ll do our best to publish it. Use the “Submit a Press Release” button at the top of this page… Go on, you know you want to be famous!