Tuesday 29th October 2013
Spend an evening with us sampling the complex and intriguing Japanese whiskies produced by Nikka. From the award winning Yoichi to the founder’s namesake -the Taketsura. As with all of our Ambassador Nights your ticket is redeemable against a single bottle of whisky.
£20.00
A LIFETIME OF WHISKY LOYALTY REWARDED
Oamaru, New Zealand– Sept 2013 – Cyril Yates committed over 20 years of his life to distilling whisky in New Zealand. And although promised a trip to New York for his dedication by Seagrams, the corporate giant never delivered.
Now, 20 years later, CEO Greg Ramsay of the New Zealand Whisky Company is sending Cyril on his first ever overseas adventure as a thank you for the role he’s played in distilling whisky now earning accolades across the world.
“I can’t believe I’m off overseas next month,” says Cyril, “I’m really so grateful and excited to Greg and the New Zealand Whisky Company. I’m heading to Paris for a whisky launch, to London for Whisky Live and to Scotland to visit some of the oldest distilleries; places I’ve only dreamt of going.”
Cyril began as a 16-year-old boy, painting whisky barrels out the back and ended up as distilling foreman, spending much of his formative years at the distillery. As such, he’s a fundamental part of the success of New Zealand whisky today.
The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold to Fosters in 1997 as part of a global rationalisation.
Fosters mothballed the distillery and inexplicably closed it. But fortunately, more than 400 barrels of this whisky remained, and were bought by the New Zealand Whisky Company, set aside to mature and sweeten. Since then, the company has worked hard to revive the century-old industry and the whisky has been met with wide acclaim.
Battling it out with over 300 whiskies at the World Whiskies Awards in London earlier this year, the Dunedin-made whisky won across three categories, but its greatest recognition was at the San Francisco World Spirits Competition.
“Winning one of the few DoubleGold medals on offer saw our South Island Single Malt recognized as one of the world’s great whiskies. We are humbled by our results in such high caliber competitions; it really honors the craftsmanship of the Dunedin distillers, and the commitment to quality by our Oamaru team, and our production partners in Christchurch,” says Ramsay.
As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe.
More information about the New Zealand Whisky Company is available at www.thenzwhisky.com.
Islay is going to have a 9th distillery.
It is named Gartbreck, being situated in an outstanding situation right by the sea on Loch Indaal near Bowmore. This will be a distillery of limited capacity, perhaps the smallest on Islay.
It is planned that the distillery will be running by spring 2015.
Watch this space for further details…
Whisky Ramblings Via Video #60
Mark Dermul, Belgian whisky blogger, thinks whiskey is not the first thing that comes to mind when seeing XXX on the label, but there you have it. A white dog from Philadelphia, triple distilled in copper pot stills. He found out, however, that it serves best as a mixer. Check out Mark’s XXX Sunshine! He shot the video in the medieval village of Saint Suzanne in France.
Tomatin
Cu Bocan (50%) Batch #1
Lightly peated Tomatin matured in bourbon, sherry and virgin oak casks.
Cu Bocan (Ghost Dog) stalks the peat moorland close to the Tomatin Highland Distillery.
(very) small batch release.
A note from Stewart Buchanan of BenRiach & GlenDronach
One year down…
So that’s over a year in my new role and I still love every minute!
2013 started straight away with a tasting on the 11th of January and until now I have only really been in the office for a few weeks and, on a rough count as the crow flies, I have travelled approximately 32,119 miles! At the start of the year I thought I would keep track of the number of drams I was tasting while I was on tour but as the drams moved into litres and litres moved into gallons, I’m sure you can understand I started to lose track?!
It has been a year of many firsts again and we have continued to break new ground armed with a breadth of fantastic drams from BenRiach and GlenDronach. From the 15 degrees below zero in the north of Denmark to the 36 degrees plus in the south of Taiwan, the blues bars of Chicago to the historic old town of Quebec city, the beautiful fjords of Norway to the rugged Scottish sandy beaches of St Andrews, AND LONDON!! No…London was great; I had a few fantastic nights with some cracking folk in Milroy’s of Soho, the Whisky Shop Guildford, and the Whisky Shop right behind St Paul’s cathedral. It’s exciting for me to see that the passion and enthusiasm for BenRiach and GlenDronach here in the UK is as strong as it is in the rest of the world.
There is always something that happens to me along the way! If you expose yourself to the world (and I don’t mean by wearing a kilt), the world will give you a wee nudge to remind you who is the boss. It was my last day in Taiwan and after a very late night finish in the south of the country (with the obligatory multiple gan bei’s over dinner); we had to meet the next morning in the hotel lobby at 10am. Waking bleary-eyed at 9.40 on the 20th floor I jumped in a cold shower, threw on the kilt, zipped up my case and made it to the elevator 9.55. That was good timing I thought to myself. The next minute my head spun and my feet nearly went from under me…Ooo ya!! That was a hefty spin!! Or maybe not…the lamp shades are starting to sway?? As I stood there wondering what to do and thinking others would appear from their rooms so I could follow their lead, a voice over the tannoy system informed me that we were experiencing an earthquake. Funnily enough I had gathered that! The next voice says ‘please do not use the elevator’. So I just stand there 20 floors up waiting till it stops? Yes, a full 3 minutes with a 6.3 earthquake swaying the building under my feet. Luckily I was still a bit, let’s say, fuzzy and didn’t have the energy or capacity to panic. When I saw my chance after around 30 seconds of stability, I jumped in the elevator down to the lobby, only to find an orderly queue of suited businessmen at reception casually chatting and others sipping coffee waiting to check out. All I could think at that point was; thank god I didn’t run from the elevator screaming like a banshee with my arms and kilt flailing around my head diving for the safety of the open air.
Apart from a slight delay on the high-speed train to Taipei, I flew home that night without a hitch. It was as ever a brilliant tasting tour of Taiwan and I can’t wait to get back.
Tasting single malt isn’t always as easy as it might seem, for example the GlenDronach batch 7 tasting tour of Belgium. That was some sherry marathon; 5 tastings of 8 big sherry cask strength drams with years ranging from 2002 all the way back to 1972 and strengths from high sixties to low forties. Not only taking into consideration the change of character in the whisky as it opens in the glass, you also get a tremendous change as you play with your palate going back and forth between the drams, young to old, old to young, Pedro Ximenez to Oloroso, high strength to low and back again. Due to this onslaught on your palate you need to drink around 3 litres of water to keep it clean and refreshed for the next dram, which also adds other implications I might add. As I can nose a whisky for over an hour before it passes my lips, this line up could have quite easily filled an 8 hour shift. But by letting everyone take a journey through the drams at their own pace and me filling in the details on the way, we managed to get through them in around 2.5 hours. It was a totally unique style of tasting for the attendees to experience and everyone was blown away by each and every one of the drams. Not that I’m in any way complaining but it was probably one of the hardest weeks for my palate so far…life’s hard?!
In mid-January, after the amazing response to the GlenDronach cask strength batch 1, work commenced on bringing together batch 2. Over 250 casks were sampled and the selection was narrowed down to 10 final casks that would be used to bring the perfect balance of the classic GlenDronach to the bottle; ‘A perfectly balanced sherry character. An explosion of chocolate covered raisins and zest of orange, mellowed with sweet warm oak spices. A hint of soft toffee and gentle sugared almonds’. Billy has truly worked its magic once again.
BenRiach was certainly the hit of my Chicago trip: from the crisp apple freshness of the Heart of Speyside to the earthy barley and honest peat balance of the 17 year old Septendecim, it was loved by all in every tasting I conducted. The drinker’s heaven of Binny’s store, Whisky Fest in the plush ballroom surroundings of Hyatt Hotel and my favourite: the upstairs bar of the world renowned Delilah’s on Lincoln Ave. If you ever find yourself at a loose end in Chicago, a visit to see Mike in his bar is a must. Many folk have probably tried to describe this fantastic whisky and whiskey bar but to be honest, it wouldn’t do it justice – you will just have to take a look!
The end of March brought a new distillery into the fold – Glenglassaugh! One of Scotland’s oldest distilleries, and arguably one of the most picturesque, perched on the hillside looking over the stunning Sandend beach. It’s a distillery I’ve thought of fondly over the years and have spent many an hour looking up at it as I bobbed around the bay at Sandend waiting to catch a wave and it is with great excitement I look forward to taking the whiskies out on the road.
Glenglassaugh sits perfectly in the family with its oldest casks going back to 1963 and also fantastic younger whisky in the Revival and Evolution releases. Traditional in style the whisky holds beautiful oak spices and luscious sweet apple and pear notes. There is also what I can only call a fantastic coastal note which I think defines Glenglassaugh’s unique style. In scale, it is a 5 tonne mash with 6 wash backs, one wash still and one spirit still. With everything being done in a traditional manual style it fits perfectly with Billy’s ethos in keeping our distilleries as artisan as they can possibly be. So watch this space for more developments.
My task for the summer was to sample hundreds of casks at all the distilleries so that has kept me busy! I’ve started hitting the road again so I’ll be back in a couple of months with some more stories. It’s a tough job but someone’s got to do it!
Slainte
Stewart Buchanan
Brand ambassador
We’re very excited to announce the September Outturn!!
We’ll let the bottles speak for themselves below.
For complete tasting notes and to purchase from our exclusive retailers please visit www.smws.ca
Cask No. 7.80 Dapper Dan meets Holly Hunter
22 years old; refill bourbon barrel; 51.4%abv
The nose glides from paint to sensual exotic fruits (cherry, mango, blackcurrant, jelly beans) plus toffee and geranium; more perfumed and herbal with water. The palate boasts espresso dregs, tobacco, cinnamon, orange, perfume, leather and waxed jackets.
Cask No. 59.43 Caramel swirl ice cream
30th Anniversary Bottling!
29 years old; refill bourbon hogshead; 56.4%abv
LIMIT ONE BOTTLE PER MEMBER
Initially newly varnished wood developing quickly into fruity and sweet aromas of honey glazed cherries, spun sugar and vanilla biscuits. The taste is that of Cherry Coke. With water fragrant pine needles, cinnamon bark, strong black tea and vanilla ice cream with caramel swirl.
Cask No. 72.24 A promise of sophisticated desserts
8 years old; ex-white wine hogshead; 60.9%abv
Richly evocative – the nose delivers mocha, balsamico, sticky honey cake and Black Forest gateau. The palate has treacle, cola cubes and the promise of sophisticated desserts – tiramisu with crushed nuts, creme brulee, coffee-flavoured chocolate, sticky dates, golden meringues…
Cask No. G5.7 All day American breakfast
19 years old; refill bourbon hogshead; 64.6%abv
Beeswax, tangerines, eucalyptus and cardamom on the nose. The taste is sugar on caraway bread and waxy like candle dipping just before Christmas. With water, pancakes with maple syrup and eggs sunny-side up. The taste now velvety, orange and vanilla oil, nut brittle and cornbread.
Cask No. 71.37 An assignation in a boudoir
14 years old; refill sherry gorda; 57.9%abv
Creme brulee, mandarin fondant chocolates, Russian caramels; satin and velvet swags, soft leather and polished furniture, faded roses. A sweet taste with Chocolate Creams and champagne truffles; a hint of sulphur with water, and a fizzy effect on the tongue.
Cask No. 4.171 Perfumed and sultry
21 years old; refill bourbon hogshead; 53.7%abv
We were transported to an Irish lochside with pebbles, seaweed and a fresh salty breeze. The taste enhanced the seaweed with salt flakes, ash flecks and masses of umami. A most savoury dram! Water released lemon sponge and vanilla and the palate became sweet, drying, fresh and interesting.
Cask No. 29.129 Leather and lime in a smoky room
22 years old; refill sherry butt; 55.1%abv
In a musky room a smoking jacket drapes over a leather armchair by an open fire. Cigar smoke lingers with smoked mackerel skins. The palate is ashy with tobacco but balanced with lime marmalade. Nutty and peppery with sweet smoke when water is added.
The Scotch Malt Whisky Society is the world’s leading authority on single cask, single malt whisky. To date The Society has bottled whiskies from 129 distilleries in Scotland and elsewhere.
The Society only bottles from individual casks or barrels. This means that there are never more than a few hundred bottles of each whisky. Each release is unique and rare because it is limited to the contents (the “outturn”) of a single cask or barrel. All are bottled at cask-strength and are non chill-filtered.
Only Society members can purchase Society whiskies, thus maintaining their exclusivity.
Members receive the award-winning Society magazine “Unfiltered” on a quarterly basis. Unfiltered is an informative and quirky look at what’s happening in the world of whisky.
New bottlings are released every month in “Outturn,” The Society’s bottling list.
Tastings of new releases are generally held on the first Friday of each month (“First Fridays”). Members receive advance notice and discounted rates.
How to join:
Initial membership is $230 plus applicable taxes, and includes the new member’s kit (pictured below). Membership is renewable on an annual basis for $120 plus tax. To join, or to purchase a membership for a lucky recipient as a gift, please contact the exclusive retail home of the Society on Vancouver Island:
The Strath Ale, Wine & Spirit Merchants
919 Douglas Street, Victoria, BC, V8W 2C2
Phone: (250) 370-9463 Email: whisky@strathconahotel.com
Only single cask, single malt whiskies that promise to intrigue, entertain and delight our members are selected.
Learn more at www.smws.ca
BUFFALO TRACE DISTILLERY RELEASES 2013
ANTIQUE COLLECTION
FRANKFORT, Franklin County, Ky (Sept. 10, 2013) Whisky lovers rejoice, Buffalo Trace Distillery is releasing its 2013 Antique Collection in late September. The highly anticipated collection will once again feature five limited-release whiskeys of various ages, recipes and proofs. Here’s what ardent fans can expect:
Eagle Rare 17 Year Old
The previous edition of this bourbon was honored with a Gold Medal at the 2012 International Wine and Spirits Competition. The 2013 edition was distilled in the Spring of 1993 and has been aging on the 2nd, 3rd and 6th floors of Warehouses I and K. The barrels selected for this batch were actually aged for 19 years, and the taste has been described as dry, with hints of oak, leather, and tobacco.
George T. Stagg
The 2012 release of this perennial favorite was named the “World’s Best North American Whiskey” at the 2013 World Whiskies Awards. The 2013 George T. Stagg was found in Warehouses I, K and Q. This uncut, unfiltered bourbon was distilled back in the spring of 1997 and weighs in at 128.2 proof, not as strong as some years, due to the location of the barrels on lower floors. “We sample many barrels throughout the year to find the best ones to create George T. Stagg. It just so happens this year, most of the barrels had been stored on lower floors. The temperature remains cooler down low where it balances the mature flavors from the wood and in turn the proof climbs slowly from the entry proof. The quintessential George T. Stagg taste is there – a big, bold whiskey that is easy to sip,” said Harlen Wheatley, master distiller. Although still highly allocated, Buffalo Trace did begin to start putting more barrels away back in 1997 for future George T. Stagg releases. This whiskey tastes of fudge, vanilla, and tobacco.
Sazerac Rye 18 Year Old
Last year’s release was awarded a 95 rating and Liquid Gold Award in Jim Murray’s 2013 Whisky Bible. This 2013 rye whiskey release was aged in Warehouses K and is described as mellow spice, vanilla sweetness, mint, and a dry finish.
Thomas H. Handy Sazerac Rye
Thomas H. Handy Sazerac Rye is an uncut and unfiltered straight rye whiskey. The 2012 edition was named “World Whisky of the Year” in Jim Murray’s 2013 Whisky Bible. This year’s Handy was distilled in the spring of 2007, aged on the seventh floor of Warehouse K and weighs in at 128.4 proof. The flavor has been described as toffee, clove, and allspice.
William Larue Weller
William Larue Weller is the Antique Collection’s uncut, unfiltered, wheated recipe bourbon. The previous edition was named the “Second Finest Whisky in the World” in Jim Murray’s 2013 Whisky Bible. The 2013 offering was distilled in the spring of 2001 and aged on the third and fourth floors of Warehouses M and P. This William Larue Weller release registers in at 136.2 proof. It tastes of dates, caramel, and brown sugar.
The Antique Collection was introduced more than a decade ago and has become a cult favorite among whiskey connoisseurs. Since 2000 these whiskeys have garnered numerous awards from such notable publications as Whisky Advocate Magazine, Spirit Journal and Jim Murray’s Whisky Bible.
The 2013 Antique Collection whiskeys will be available in limited quantities starting in late September or early October. Suggested retail price is $70 each. For more information visit http://www.greatbourbon.com/.
About Buffalo Trace Distillery
Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich 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. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as 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.
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Tuesday 17th September 2013
From the moonshine bootleggers of Dukes of Hazzard, to Chicago’s murky criminal underworld. In this tasting we will be sampling the delights of the corn, wheat and rye whiskeys of the United States. Come along and see why Bourbon is taking
the world by storm yet again!
£45.00
