Made from vineyards of between 15 and 25 years old, the wine making process includes 28 days of maceration with the skins on and then 12 months ageing in both American and French oak barrels, until it is bottled. 

New owners at the Harbour Inn, Islay 

Morrison Bowmore Distiller’s are pleased to announce that they have taken ownership of The Harbour Inn on the beautiful whisky island of Islay. The award-winning hotel and restaurant boasts seven en suite bedrooms and is a popular destination for both visitors and island residents alike. 

Recently refurbished, this old whitewashed inn by the harbour has been brought up-to-date with stylish bedrooms and a conservatory with spectacular views across Loch Indaal towards Jura. The award winning restaurant features local quality produce, showcasing the rich ‘Taste of Islay ‘. 

The Harbour Inn becomes a welcome addition to the Bowmore family, joining the Bowmore Visitor Centre and Distillery as well as luxury self catering cottages on the island. 

Visitor Centre Operations and Development Manager Anne Kinnes said “In growing the Bowmore business to include the Harbour Inn, this is a very exciting time for us. We are looking forward to the opportunity of welcoming guests to experience our world class service on Islay.”  

For further information please visit http://www.morrisonbowmore.co.uk/  or http://www.harbour-inn.com/. 

NOTES: 

The Harbour Inn and Bowmore Distillery Cottages Situated adjacent to Bowmore harbour, The Harbour Inn offers superb accommodation, high quality award winning food and excellent service. As a base for touring Islay – described by the Lord of the Isles as “ The Jewel of the Hebrides “ – the hotel’s location is unique with many areas of natural beauty within an easy drive.  

Located within or beside the distillery complex, the Bowmore Distillery Cottages encapsulate Islay at its beautiful, peaceful and traditional best – all beautifully renovated to luxury Visit Scotland standard. 

Bowmore 

The best-balanced Islay Single Malt Scotch Whisky is the perfect reward after your outdoor experience. Founded in 1779, Bowmore is the oldest Distillery on Islay, one of the Scottish isles, which make up the region known as the ‘Islands’ in the lexicon of Whisky. The other regions are the Highlands, Speyside and the Lowlands. Islay malts are famous for their characteristic smokiness and Bowmore is no exception; we carefully smoke our malt and use skills handed down from generation to generation to craft a perfectly balanced Single Malt. 

Bowmore’s adherence to traditional production methods helps to shape the character of our Single Malts. We’re one of only a few distilleries anywhere which still produces its own floor malted barley, hand-turned by traditional wooden malt shovel and hand drawn machinery. For our whiskies we draw water from the Laggan River, with its rich peaty overtones, and it’s the same Islay peat that fires the malt-drying kiln. 

Bowmore Distillery’s close proximity to the sea is also vital in determining the final character of our spirit. The legendary Bowmore No. 1 Vaults is where most of our whiskies spend their long lives resting quietly in the cool, dark, damp cellars below sea level, oblivious to the waves thrashing the Vault’s sea-facing wall. 

They mature in oak casks, previously used for bourbon, sherry or claret, gradually developing rich and mellow flavours. 

It’s this combination of peat, barley, sea breeze, water, wood, people and tradition that together create the perfectly balanced warm and smoky character of Bowmore Single Malt Scotch Whiskies. 

The Bowmore domestic product range: 

• Bowmore Small Batch

• Bowmore 12 Years Old

• Bowmore 15 Years Old ‘Darkest’

• Bowmore 18 Years Old

• Bowmore 25 Years Old 

Islay

Islay is the southernmost island of the Inner Hebrides, and is also known as “The Queen of the Hebrides.” Its mild climate and rich peaty soil make it ideal for creating whisky, and despite having a population of not much more than 3,000, it is home to no fewer than eight working distilleries.

January 2014 Outturn Offerings 

Cask No. 44.58                         $125

A Bittersweet Sensation

Speyside, Spey

All of us, well the not so young ones, were transported back in time to an old fashioned sweet shop, wooden floor boards, saw dust and glass jars absolutely everywhere. There are so many aromas let’s mention a few; saltwater toffee, rhubarb and custard swirly lollies, apple and pear bonbons and strawberry chewits. The taste neat red berry jam, ripe Morello cherries and chocolate like Green&Black’s Dark Chocolate Cherry Bar. After a tiny splash of water initially quite dusty – opening a book after a very long time on the shelf, then sweet notes reappear quickly; fruity jelly beans, strawberry gelatine and Hubba Bubba chewing gum. An enticing fruity/sour combination with a creamy finish of rhubarb crumble and vanilla custard.

Drinking tip: When you feel nostalgic and listening to a vinyl record

Colour: Honey gold                                       Date distilled: August 1999

Cask: Refill butt                                  Alcohol: 59.1%

Age: 13 years                                      USA allocation: 120 bottles

Cask No. 17.35                         $110

Very fruity, very tasty

Highland, Island

We found lots of good stuff on the nose – honey, toffee, vanilla, Battenberg cake, vanilla and a variety of fruits (pear, apple, tinned pineapple, strawberry, three-fruit marmalade). We also found tarragon, straw, putty, menthol, brass and a stationery cupboard. The palate was tasty – majoring on fruit (star-fruit, rhubarb, peach, pineapple) – but also with gummi bears, soor plooms, some interesting ginger spice and a salty note. The nose shifted with water – oatcakes, tea caddies and pepper – the centre-piece still a bowl of fruit, but now sharper (gooseberry, lime). The palate became even tastier – Moffat toffees and coke with lime. Orkney’s smaller distillery.

Drinking tip: To serve before a lunch in summer

Colour: Liquid gold                             Date distilled: January 2002

Cask: Refill barrel                                Alcohol: 56.1%

Age: 11 years                                      USA allocation: 156 bottles

Cask No. 25.64                         $175

Manzanilla Sherry Trifle

Lowland

The nose neat reminded some of us of an old school study whilst others imagined an elegant ladies morning room. Both have in fact similar images; leather chairs and sofas, old leather bound dusty books, thick Persian oriental antique rugs, fresh cut wood on either side of the fireplace and the scent of potpourri and dried flowers in the air. The taste lively, peppery and sweet. Fruity flavours of blackcurrant, raspberry and blueberry together with Indian spice mix and salted limes. With the addition of water aromas of a herb garden surrounded by a pine forest and the flavours are Manzanilla Sherry trifle, pink grapefruit juice and in the finish liquorice allsorts.

Drinking tip: Before Sunday lunch

Colour: Virgin olive oil                                  Date distilled: November 1990

Cask: Refill hogshead                                    Alcohol: 59.8%

Age: 22 years                                                USA allocation: 66 bottles 

Cask No. 125.70                                 $90

A dram of two halves

Highland, Northern

The nose has an assertive, lively, fresh and briny aroma like sea spray scented air and an aged Manzanilla Pasada Sherry. All this accompanied by sea salt and cracked black pepper flavoured crisps as well as green olives and grilled goat’s cheese with quince paste (Carne de Membrillo) on toast. The taste has salty peanuts, fresh oyster juice and the sourness of a grapefruit sorbet – a real palate cleanser. With water the aroma changes completely; sweet fresh fruit salad, creamy Banoffee pie and the spiciness of a Tokaji sweet wine. The taste silenced the Panel; chocolate fondant with orange blossom cream, crunchy caramel toffee and chocolate covered figs. This is a dram of two halves and we loved both!

Drinking tip: As an aperitif (neat) or with desert (adding a drop of water)

Colour: Straw-yellow                                    Date distilled: February 2005

Cask: Second-fill barrel                                 Alcohol: 59.3%

Age: 8 years                                                 USA allocation: 150 bottles 

Cask No. 129.3                         $85

Unwind and set your watch to ‘Islay Time’

Islay

What a nose: maritime, fishy, antiseptic and herbal. Let’s make a start; lobster pots, breakfast kippers, smoked scallops in a creamy pepper sauce, Germolene, Savlon cream and to top it all, a lobster pot pie with a biscuit topping seasoned with chives and parsley. The taste does not disappoint, clean peat smoke and cured mackerel sushi with wasabi to accentuate the rich oily and slightly drying aftertaste. With water becoming sweeter; smoked honey marinated mackerels, toasted almonds and singed gammon steaks. And the taste from the newest distillery on Islay –  calamari with a honey dip, sweet hickory toasted almonds, stir fry with cashew nuts and soya sauce – do I need to go on,  just relax and enjoy!

Drinking tip: Pull yourself up a comfortable arm chair and say good bye to care

Colour: Moon light glow                                Date distilled: September 2008

Cask: First-fill barrel                                     Alcohol: 60.2%

Age: 4 years                                                 USA allocation: 120 bottles 

Cask No. G5.10                         $195

Sugar and spice and all things nice

Grain

The nose had a dusty quality, suggesting pepper, straw, icing sugar and sanded wood; also a freshly glued balsa model; spiced apple strudel, lychee, glacé cherries and banana chips with good sweetness (toffee, candy floss, Demerara). The unreduced taste was sweet heat – banana toffee, Caramac, butterscotch, caramel sauce, brown sugar and chocolate powder on cappuccino; heat coming from pink peppercorn, cinnamon and clove. In reduction, the nose found cinder toffee and almond biscuits, while the palate reached a tasty bitter-sweet balance of dark chocolate and icing sugar. ‘Sugar and spice and all things nice’ from the only Highland grain distillery.

Drinking tip: Could be served between courses at dinner – e.g. preparing the mouth for dessert. Be careful with the water.

Colour: Toffee gold                                       Date distilled: March 1988

Cask: Refill barrel                                Alcohol: 62.3%

Age: 25 years                                      USA allocation: 60 bottles

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

Four Roses K&L Exclusive Single Barrel OBSO (US 55-1P) Cask Strength Bourbon 750ml ($59.99)

Three barrels of Four Roses have arrived, tasted by our spirits department at the distillery, directly from the Cox warehouse facility with Jim Rutledge himself. To make matters confusing, we ended up picked three fantastic barrels of the same Four Roses formula (OBSO), when there were ten different recipes to choose from. We couldn’t help it–our palates were simply drawn to the bold, woody flavors of that whiskey. This nine year, eleven month old cask managed to proof itself down to a respectable 53.5 percent and starts off with a red-fruited flavor before immediately headed into the more herbaceous and peppery realm. Pencil shavings and old fashioned Bourbon goodness on the finish bring the experience to satisfying climax. This is a punchy little whiskey that sticks to the tried and tested flavors of American Bourbon and does it very, very well.

Jeffrey Jones | K&L Staff Member | Review Date: January 13, 2014
This is the most direct of the 3 barrels that were select by K&L’s spirits team. There are nice aromas of caramel and sweetness that are inviting. In the mouth this barrel selection is rich and round with a nice balance rounding out the flavors. It was my favorite of the 3 barrels.

Heard about Japanese Whiskies but have yet to try them? Wait no longer!

Hakushu 12 Year Old Japanese Whiskey $59.99

Hakushu Heavily Peated Single Malt Japanese $174.99

Hibiki 12 Year Old Japanese Blended Whisky $69.99

Nikka 15 Year Old “Yoichi” Single Malt Whisky $123.99

Nikka 17 Year Old Pure Malt Whisky $149.99

Suntory 12 Year Old “Yamazaki” Single Malt Japanese Whisky $54.99

Suntory 18 Year Old “Yamazaki” Single Malt Japanese Whisky $174.99

Suntory Group Alcoholic Beverages Business Strategy for 2014

In 2013, the Suntory Group’s alcoholic beverages business was up on the previous year due to factors such as the creation of new demand by breaking ground in the RTS*category, in addition to the strengthening of its core brands such as The Premium Malt’s, Kin-Mugi, All-Free, Kakubin, Yamazaki, Hakushu, and -196°C. The group will continue to roll out proactive initiatives in an effort toward further growth in 2014.

In 2014, Suntory Liquors Limited will make “premium” in the sense of high added value our key focus and work to build demand by offering value. In addition, we will take on the challenge of innovation in every area from product development to the creation of new categories, all oriented toward creating new value.

Suntory will roll out proactive marketing initiatives for core brands such as The Premium Malt’s, Kakubin, and -196°C, RTS beverages, and more.On top of that, outside of Japan we will seek to develop a portfolio of brands that engage the unique circumstances of each region in order to establish solid bases for business.

Spirit Business

Suntory’s spirits business in 2013, due to the breaking of new ground in the RTS category and other achievements in addition to the favorable growth of core brands including Kakubin, Yamazaki, Hakushu, and -196°C, 3% growth was achieved compared to the previous year. In 2014, we will aim for 1% growth compared to the previous year by continuing to cultivate and strengthen our brands further in growing categories including highballs, premium whiskies, RTDs, and RTSs.

Whisky

Review of 2013

The whisky market is estimated to perform better than the previous year due to expanding demand for highballs and premium category beverages. With that, there were effects due to some changes in the brands of imported whiskies purveyed, but the core brands performed favorably.

Kakubin showed growth of 3% compared to the previous year as a result of efforts to more actively promote its compatibility with food with the aim of further market expansion and the establishment of highballs. Additionally, Premium Kakubin, which went on sale in May, has received high praise.

As for domestic premium whiskies, Yamazaki, Hakushu, and Hibiki 12 Years Old (in a 500 mL size) made favorable movement, up 16% compared to the previous year. Suntory’s whiskies have taken prizes in worldwide liquor competitions, with Hibiki 21 Years Old winning a “Trophy,” the highest prize in its category, “Worldwide Whiskies,” and Suntory Liquors Limited being named Distiller of the Year for the third time at the 2013 International Spirits Challenge (ISC).

Further, Jim Beam, the world’s top*6 bourbon, which Suntory began handling in January, has made great contributions in terms of acquiring new consumers and activating the import whisky market.

*6 2012 sales numbers (Source: IMPACT NEWSLETTER February Volumes 1 & 15, 2013)

Strategy for 2014

Suntory will work to activate the whisky market through such efforts as bolstering marketing activities for Kakubin, strengthening premium whisky value promotion activities, strengthening marketing activities for Jim Beam and Maker’s Mark, all with the aim of 1% growth over the previous year.

Strengthening Kakubin marketing activities

Suntory will strengthen its marketing activities related to Kakubin using good flavor and compatibility with food as themes. The relevant television commercials will be re-launched in February, and in conjunction with those commercials Suntory will make appeals to shops involving how to create delicious kaku highballs and the allure of the same as drinks to go with food. Suntory will work with drinking establishments to expand kaku highball fandom by further bolstering activities related to quality at the point of consumption.
 
Strengthening premium whisky value promotion

In order to help consumers experience the luxurious frame of mine inherent to whisky, Suntory will continue to strengthen its marketing activities related to premium whiskies with a central focus on the Hibiki brand and appeal to the high quality that comes with the group’s various malts and superior blending techniques. Additionally, by strengthening marketing activities for smaller size units of Yamazaki, Hakushu, and Hibiki 21 Years Old, the group is working to expand the arena of premium whisky drinking. The Hakushu brand has garnered high praise from the younger generation for Hakushu highballs with mint, and Suntory will work to make active proposals for television commercials and more to promote the brand and acquire new consumers.
 
Strengthening marketing activities for Jim Beam and Maker’s Mark

Suntory will be investing in new television commercials starting in mid-January for Jim Beam, the world’s top bourbon, keeping “cool bourbon” as its key message with the aim of further improving brand recognition and desirability. As for Maker’s Mark, the group will make appeals based on the high quality carefully distilled into each and every bottle through seminars and other events.

Overseas Alcoholic Beverage Business

Review of 2013In terms of whisky, our active promotion of Yamazaki, Hakushu, and Hibiki in Europe and America and Kakubin in Asia enjoyed favorable reception, and we expanded our whisky sales abroad. The Premium Malt’s showed favorable growth in Asia. With Morrison Bowmore Distillers Limited we have expanded sales with a focus on Bowmore and Auchentoshan single malt whiskies.Strategy for 2014We will strengthen marketing campaigns in accordance with the unique circumstances of each region throughout the world. In Europe and America, we will develop the Yamazaki, Hakushu, and Hibiki lines of premium whisky, as well as the liqueur MIDORI, while in Asia we will develop Kakubin and The Premium Malt’s. Similarly, we will continue our active efforts to strengthen Bowmore and Auchentoshan single malt whiskies as global brands.

*RTS (Ready to Serve): Alcoholic beverages finished with a balanced taste optimized for drinking on ice, with an alcohol content between roughly 10% and 20%.

On the heels of the indulgences of the holiday season, we present seven delicious drams, all with a foodie theme in the title…because you probably haven’t had enough good stuff in the last few weeks! Dig in and enjoy January’s temptations…

To purchase please contact The Strath Ale Wine and Spirit Merchants at http://ow.ly/ssFIF

Cask No. 50.51 Wedding cake and jelly babies
22 years old; refill bourbon barrel; 55.8%abv
The juicy, fruity nose has apples, oranges, pineapple, vanilla, wedding cake and jelly babies, but all packaged in walnut shells, bookshelves and dunnage warehouse pulpits. The palate is big and tasty – candied chestnuts, buttered gingerbread, Snickers, honey.

Cask No. 84.15 An apple a day…
11 years old; refill bourbon barrel; 56.4%abv
Very fruity, red apples, bananas and pears followed by sweet lemon drizzle cake. The taste neat is hot like biting on a chili. With water, apple sorbet and Campino candy; the taste is very refreshing like a spritzy apple wine with sparkling water.

Cask No. 64.42 Peppered strawberries with Creme Anglaise
22 years old; refill bourbon barrel; 55.6%abv
A walk on a warmer summer’s evening in a flower garden, with honey brioche and Creme Anglaise. Neat on the taste, velvety and mouth-coating and slightly peppered strawberries. With very little water it turns into a fruit cocktail and barley sugar soaked in rum.

Cask No. G7.4 Buttery waffles on polished wood
28 years old; refill hogshead; 58.4%abv
The delightfully sweet nose suggests toffee sauce, ice-cream, banana and iced caramels-complexified by cigarette packets and oriental massage parlours. The palate has maple syrup, chocolate fondue with fruit and oaky spices (clove, nutmeg, cinnamon) – lip-smackingly tasty.

Cask No. 73.51 Mead, sherry and butterscotch
23 years old; refill sherry butt; 57.9%abv
Burnt notes of marmalade, hot sneakers, maple syrup and welly boots – pleasant for some, not for others. Hot, bitter, and tannic to taste, crying out for water. Dilution revealed mead, dark honey, raisins, figs, butterscotch, brown sugar; elegant on the palate (still rubbery) with barley sugar, apricot jam.

Cask No. 66.36 Milano salami and tropical fruit kebab
10 years old; refill sherry butt; 58.2%abv
This is a big, massive dram – Italian salami, spare ribs marinated in a hickory sauce. The taste is hot, spicy and smoky like a heavily char-grilled sausage. With water tropical fruit notes appear and the taste has a scorched heather note to finish.

Cask No. 33.125 Salted caramel lollipop
7 years old; 1st fill ex-bourbon barrel; 64.4%abv
Smoky peaty chimneys, fresh tobacco, breakfast kippers and gauze dressings neat on the nose. The taste antiseptic cream, peaty, tarry but also fresh and salty. Water adds sticking tar to an expensive leather shoe and the taste is a balance between smoke, sweetness and salt.

To purchase please contact The Strath at
http://ow.ly/ssFIF

So it’s a new year and our second auction is coming together nicely. For those of you who have yet to register don’t forget that registration is FREE until January 31st 2014. It’s also not to late for any sellers to take advantage of our 0% commission offer, we require bottles to be with us by the 17th January for our next auction. The offer is open until January 31st 2014. World wide shipping is available.

Iain McClune
WhiskyAuctioneer.com

UK vlogger Joe Ellis from Whisky Wednesday reviews Cutty Sark 12 Year Old 

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