There’s an elephant in the room and we want to talk about it!

The Scotch Malt Whisky Society of Canada is thrilled to announce a new Partner Bar in its portfolio!

Victoria’s “Little Jumbo” will join Calgary’s “Brasserie Kensington” and Vancouver’s “Fets Whisky Kitchen” as our newest ‘Society Spot’ where SMWS bottles are on the bar.

Little Jumbo will join an exclusive group of only 22 other Partner Bars around the world (the full list is here: http://ow.ly/uDke3 ) where whisky lovers can enjoy a unique range of single cask libations.

Please join Little Jumbo’s proprietor Shawn Soole and his amazing staff, along with Rob and Kelly Carpenter of SMWS Canada as we kick off this new partnership with an evening of 5 one-of-a-kind Society whiskies paired with 5 fantastic appetizers.

Monday, April 14th

8:00 – 9:30pm

$50.00

Little Jumbo
Down the Hall, 506 Fort Street, Victoria, BC
(778) 433-5535

Register here: http://ow.ly/uQiXf

New! Invergordon Burns Malt Octaves

Two new expressions of the Highland single grain Scotch from Invergordon distillery. Double matured in either Oloroso or Pedro Ximenez sherry oak.

Invergordon Octaves $50.00

Whisky & More Tasting with Karl duHoffman from Anchor Distilling & Imports, March 26 at Mora’s Fine Wine & Spirits (E. Setauket, New York) 

Karl DuHoffmann brings over 20 years of experience in the food and beverage industry to bear when speaking on distilled beverages. A passionate advocate for the diversity to be found amongst the great spirits of the world. A dynamic educator who challenges received wisdom and brings a fun informative presence to the event.

At Mora’s on March 26^th from 4-7pm we will be sampling 3 Scottish single malts, 2 Japanese whiskies, and 2 additional special spirits with special guest, spirits expert, Karl duHoffman. Featured brands include, Benriach, Glendronach, Glenrothes, Nikka, Maurin, and No. 3 Gin. Products are discounted for purchase through April 2^nd. Please visit Mora’s Monthly Spirit Tasting page for more information or to place an order for shipment across the US. 

Mora’s Fine Wine & Spirits

www.moraswines.com

631-941-4458   sev.clemens@moraswines.com

Jack Daniel Distillery: Tennessee Whiskey “Under Attack” in General Assembly

GREETINGS FROM ISLAY

or as they say here, Failte…

Bowmore, the first distillery on Islay, Scotland’s Whisky island, is proud to introduce it’s latest expression, Small Batch – a perfect and accessible embodiment of the Taste of Islay.  The distillery has used its century’s long experience to create a perfect combination of flavours that encapsulate scotch from the Southern Isles.

To celebrate the release of Small Batch, we are pleased to introduce our new animation, which recreates all that is Islay, using Scottish illustrators and composers.

 “If I could select only one dram to transport an enthusiast to Islay, it would be Small Batch. No one liquid better showcases the tranquillity and elegance of the Island.”

– Rachel Barrie, Master Blender. Morrison Bowmore Distillers

Taste of Islay encapsulated in Bowmore Small Batch

Exclusively matured in first and second-fill ex-bourbon casks, Small Batch evokes the Islay house character of gentle peat, smoke, salt, citrus and vanilla. This makes Bowmore Small Batch the perfect dram for those wanting to experience an Islay single malt.

The first-fill ex-bourbon imparts a delicious vanilla sweetness alongside spice and a bourbon style oak smoke, created by a charring of the barrel in the bourbon production process. The second-fill cask brings fantastic complexities with honey and creamy malt combining perfectly with hints of sea salt, coconut and lime. The water from the Laggan River and infamous Islay peat adds the quintessential earthy smokiness that makes Bowmore renowned for its single malts.

Have you enjoyed a dram of Bowmore Small Batch yet? Let us know what you think on our Facebook.

Slainte

The Bowmore Team

Website now fully updated

With tickets going on sale this coming Monday March 24 at 10am, the Spirit of Toronto website has now been fully updated including the schedule for our 2014 Masterclass Series. For those of you attending the show for the first time, these are seated tutored tastings presented by a variety of guest speakers on the lower level of Roy Thomson Hall.

Masterclass seats may be reserved when tickets for this year’s show go on sale. Early admission at 5:30pm is **$35 HST included and reserves seating in any one of the pre-show masterclasses starting at 5:30pm, with priority entry into the main tasting hall when the class is over. The remainder of the classes are scheduled for 7:00pm and 8:30pm and may be reserved at a cost of $15 HST included per person per class.
(** Please note that Early Admission for the 5pm session is $75 HST included.)

Liquid Time Travel: “A remarkable drinking experience…”

The word rare is bandied about easily these days. Too easily in most cases, so I’ll skip the hyperbole and simply state that this year’s headline masterclass is not one that you’re likely to attend anywhere else as whisky specialist and writer Angus MacRaild joins us to present a time capsule of Scottish whisky and history entitled “Liquid Time Travel”:

“With these bygone whiskies you taste so much more character derived from a much slower, more careful and hands-on production process. You get a far more authentic sense of their origins and location, and a real sense that they were actually made by people.”

Angus is one of Scotland’s leading luminaries in the valuation and sourcing of old whisky bottles, and together we’ve curated a special collection to celebrate Spirit of Toronto’s 10th anniversary.

I personally love themes so Angus has agreed to begin this journey in the 1930s with a taste of pre-War distillation, offering a glimpse into an extinct style of whisky making. Carrying forward through the decades, guests can look forward to gaining an appreciation of the labour intensive methods that were once used to make whisky over a much longer period of time. All of this will be further illustrated with samples of whisky made in the 1940s, 1950s, 1960s, 1970s and 1980s.

A collector since age fifteen, Angus’ knowledge and passion for whisky rival his contagious enthusiasm, and I look forward to having him treat our guests to what can only be described as an education in the glass.

2014 Masterclass Series

The schedule for our 2014 Masterclass Series is now online and we’re happy with the variety it offers, be it something that appeals to seasoned connoisseurs, novice tasters or those simply looking for an adventure on the palate.

Without a doubt you can’t go wrong with the classics and Speyside’s most iconic and best regarded distilleries are well represented this year, offering guests an in-depth taste of The Balvenie, The Glenrothes, Aberlour, The Glenlivet and Glenfiddich.

Those looking to do more than just taste will not want to miss the chance to try their hand at blending with Wiser’s Master Blender Don Livermore as he samples 6 component whiskies and invites you to blend your own version of the fabulous and award-winning Wiser’s Legacy.

India, Ireland and Italy: three countries that are not usually featured in our line-up but variety is the spice of life and we’re confident that none of these will disappoint. The charismatic Ashok Chokaligam is back and this time with single cask offerings from Amrut, the darling of new world whisky and rightfully so.

Also to be noted is that Irish whiskey is experiencing its own renaissance at the moment and there is no better place to learn about its DNA than through the whiskeys made at the Midleton Distillery, to be presented by Jameson brand ambassador Sibeal Bird.

On the continent another renaissance is taking place in Italy with grappa, courtesy of the Marzadro Distillery. Forget what you may already know about grappa: from what I have tasted Marzadro produces a spirit of character and finesse, distilled in copper alembic stills and then further aged in a variety of woods including cherry, ash and acacia. Those who appreciate having their preconceptions challenged will be pleasantly surprised.

Speaking of preconceptions, Compass Box Whisky looks forward to debunking what they term the ‘single malt myth’. I know for a fact that this class concludes with a taste of The General, a veritable tour de force if only for its great antiquity. If this doesn’t convince you of the merits of blending, then I’m afraid nothing will.

Dry Fly Distilling is another whiskymaker known for charting new frontiers, having fired up their stills in 2007 which put them at the forefront of American craft distilling. Those of you with an open mind and palate have much to look forward to as Kent Fleischmann samples their whiskeys made from 100% wheat and triticale, a rye/wheat hybrid developed in Scotland in the 19th century.

Last but not least I look forward to presenting a ‘Love Letter to Islay’ with Gordon and Melanie Homer, a tasting born out of passion and terroir as Islay’s unofficial ambassadors give us their own guided tour of Scotland’s most iconic whisky making region.

Automatic ticket notification

Those of you subscribed to this list will receive an automatic notification the night before tickets go on sale next week. We’re often asked about the best way to purchase tickets in order to secure your first choices but regrettably we can offer no guarantees as tickets will be available online, by telephone and in person, and all three purchase methods are certain to experience a queue.

We’re on a journey of American discovery this month as we speak with our US Brand Manager Steph Ridgway. Steph fills us in on the benefits, difficulties and differences of working in the US of A – along with her tip for the perfect New York Highland Park dram.

The adventurous Americans

We have a superb team of ambassadors across the globe who work hard to spread the good word of Highland Park, each of whom has a unique story to tell.

Throughout the year we’re going to catch up with each and every ambassador and find out their own personal Highland Park journey. This month we have the lovely Highland Park Brand Manager, Steph Ridgway who is based in the ultra-cosmopolitan city of New York in the USA.

Steph, your role covers a large whisky drinking nation. What challenges does that have geographically? There are so many people who really, really want Highland Park to come visit and educate them. Fortunately, I’ve got a team of amazing colleagues around the country who are just as passionate about Highland Park as I am, so they’ve been incredibly helpful in spreading the gospel!

Being so far away from where this award-winning whisky is made, how do you introduce people to what Orkney is like? I’ve been blessed with the classic Scottish gift of storytelling so I put it to good use. And of course, you can taste a little bit of the island in every bottle!

Do you manage to visit the distillery often yourself? I get there between three or four times a year. If I stay away too long, I get withdrawal symptoms.

From coast-to-coast, are there differences in taste profiles of the American malt whisky consumer? By and large, the American single malt drinker is fairly adventurous and willing to try different things. I’ve met my share of whisky drinkers in sunny Los Angeles who just adore the big, smoky peaty drams and just as many drinkers from wintry Minnesota who like the light, delicateness of a Speyside dram. That’s why there’s so much love for Highland Park across the country, we deliver the best of both worlds in a single glass.

You are a member of the Les Dames de Escoffie (LDE). What is that and how do you use it to educate people about single malt whisky? LDE is a membership organisation for women in food. Having earned my culinary and restaurant management degrees, I spent many years in the hospitality industry before taking on this role. My background in food has enabled me to engage people beyond a normal nosing and tasting, rather offering unique pairings with food. This makes it a touch more relatable and less intimidating for folks who are new to Scotch Whisky.

How has it been to welcome the Norse gods (and goddesses) into the States? Wow – it has been such fun! Getting to tell the stories and watch how people react to the whiskies. The recognition that they’ve brought to the Highland Park brand overall has been incredible.

If you could take just one person to visit the distillery on Orkney, who would that be? I’d have to take two; 1) Anthony Bourdain, because he’d be an absolute blast to run around the island with, drinking drams of Highland Park and making new friends along the way and 2) My mum because, well, she’s my mum and she’s the one who got me into whisky in the first place. My mum’s really pretty cool.

Which city in the US would you say is the most Orcadian? Out of all the US cities that I’ve lived in or travelled to, I’d have to say Chicago. There’s a boatload of wind and the people are hardworking, friendly and fearless. And they love their whisky.

Finally, which warrior or god/goddess are you most like, from the Highland Park range? If I’m to believe what people say, I’m a cross between LOKI and FREYA… kind of like yin and yang. Just enough Freya to keep me honest and just enough LOKI to make it interesting.

Ambassador’s whisky of the month…

Living in New York, we asked Brand Manager Steph Ridgway what the ideal Highland Park to drink in an urban environment is? The response – “Loki, without a doubt. It’s the edgiest one in the bunch and it keeps you on your toes… just like New York!”

About: One of the most complex characters in Norse mythology, Loki constantly challenges the gods, questioning their order and hierarchy within Asgard. Yet with every treacherous situation he engineers, his actions ultimately create heroes amongst the other gods. Like its namesake, this whisky is unpredictable and impulsive, echoing the formidable weather of the Orkney Islands. It is a single malt which is both dynamic and energetic, with constantly evolving flavours and a fiendish inner complexity.

Tasting Notes

Nose: A spirited lift of dried bitter orange, which quickly turns into lemon peels. Cardamom notes trick then tease the nose, before an enticing hit of gingerbread develops. With water, liquorice and aromatic smoke are both unleashed.

Palate: The true shape-shifting ability of Loki springs to life on the palate: its waxy texture is amplified by an intense smoke that doesn’t appear on the nose, shattering the light citrusy illusion of the aroma. All is not what it seems. The smoke fades as liquorice and rich spiced apple flavours come out to play. Lemon and grapefruit are consistent throughout this elusive, yet intriguing character. With a touch of water, lingering notes of melted dark chocolate over spent embers leave a soft smoky impression.

Finish: As Loki departs, he leaves behind toasted cloves, hickory smoke and soft vanilla. It is constantly changing, from appearance to finish. Loki is an enigma and truly another whisky of the gods.

Have your own ‘ spirit’ in Orkney…
Orkney might be a just a tad too far away for a lot of you to journey to – but as part of the Inner Circle, we want to make sure you’re a firm part of the family. As we’ve mentioned before, we have an ever growing Mosaic on display in the distillery’s Visitor Centre which we would love you to be a part of.

All you need to do to join this divine piece of memorabilia is upload a photo of yourself – simply click here for the on screen instructions.

GET READY TO EXPERIENCE WHISKY LIKE NEVER BEFORE

If you want to take your appreciation of whisky one step further, Create:Eat:Whisky is calling. Dreamt up by food event pioneers Jelly&Gin, this immersive extravaganza will take you on a sensory journey through Jura whisky, using lighting, projection, sound and taste. Unfolding under the old beams of a former milk factory in Edinburgh, this will be a unique and atmospheric experience, bringing to life the magic of whisky from grain to glass.

Find out more and buy tickets here. We hope to see you there.

And in case you missed it, we’ve extended our Save The Date competition to 28th March. So keep your photos coming. Visit jurawhisky.com for more details.

Willie Cochrane and everybody at the Jura Distillery.

India Vs Scotland – The Results

A superb tour – if we say so ourselves!  Actually; our guests agreed!

We were asked to design and manage a complete whisky experience; a sightseeing tour, blended with whisky visits and dedicated whisky schools.  Through our network of whisky contacts, we did everything we were asked – and more (we were told by our guests).

Day 1 Sunday; an early arrival at Edinburgh airport from Colorado, 06.30 to be exact. Paul met our guests and whisked them away to Perth, where Liz joined our wee tour group – we were now 5. Onwards north towards Inverness, but turning just after Aviemore for Grantown on Spey. Driving through wonderful scenery – with constant “oo’s and ah’s” travelling past many whisky distilleries (and for some reason counting the pheasants we past) arriving at Craigellachie, where we stopped for drinks at the Highlander Inn. A few drinks here and driving a few miles in reverse to Aberlour, we all enjoyed a Sunday lunch at the Mash Tun. Ending our meal with a few drams, we headed north again to Elgin, where the hotel had been booked for our guests, a castle like building with luxury oozing from many areas, they loved it! Leaving them to check in and relax after a long day (and flight) Liz and Paul headed back to Craigellachie where they stayed. A good drink for Paul, first of the day – the drivers share! So ended the first day, all on tour happy!

Day 2 Monday; the boys were taken to Glen Moray distillery, to be met by our friend Iain, for a full day whisky school, a bit of everything, including many drams at the end of the day! Meanwhile we went on a sightseeing spree; from Elgin along the Moray coast to Sandend and Cullen, where we enjoyed a bowl of the world famous Cullen Skink. Some beachcombing, harbour visits and shopping, before returning to meet the boys at Glen Moray, chatter all the way back to the hotel, a few drinks and a farewell until next day.

Day 3 Tuesday; another day, another whisky experience; the boys took a half ay at Glenfiddich distillery, lunch followed here, followed by another half day at Balvenie distillery, more school time, whilst we remaining took to touring; Elgin Cathedral, Johnstons cashmere, MacBeth’s Spynie Palace and Kinloss Abbey. Meeting up again at Balvenie, loaded with bottles and gifts, we all headed back to Elgin again, Liz and Paul then retreating to Craigellachie once more.

Day 4 Wednesday; heading south today, past many distilleries yet again with a stop at Aviemore, some major whisky purchasing going on today! That is another story for later. And we mean major! Doon the road to Perth, checking in to the hotel, while Liz and Paul stayed at Paul’s house. All meeting up again later for a whisky dinner. A good night ended with an impromptu whisky tasting at Paul’s – many drams from his collection, top of the pile a Springbank 40 year old and Tullibardine 1966, followed by “good nights”!

Day 5 Thursday; school beckoned; the boys started their whisky school (3 days) at Strathearn distillery just outside Perth. A totally hands on, dirty experience making whisky! Before we non school-ers left, we sampled some excellent gins (well, not Paul, he was driving . We remaining disappeared up to Broughty Ferry, calling in at Liz’s house, before meeting up with her family for lunch at a local pub. Driving back to Perth to collect the school party, overnight in Perth.  Dinner tonight at a French restaurant, also known well by Paul.

Day 6 Friday; och an early start for Paul, back to the airport for the latest arrival at 06.30. Back to Perth, back to school at Strathearn, the girls now minus Liz, spent the whole day exploring Perth. Overnight Perth. We had arranged an Italian dinner tonight with a restaurant friend of Paul’s, a good dinner, followed by drinks at Paul’s local pub Christies, where amounts of Black Bush were devoured. A good night again.

Day 7 Saturday; a final distillery school at Strathearn, Liz was on tour with us again by this time so we ended up sightseeing at Blair Atholl distillery, for a tour, taste, shopping and sightseeing, photos at the closed Edradour distillery, before returning again for the boys. From here we drove directly to Edinburgh, to a smart hotel, saying goodbyes!  Liz and Paul drove home.

Day 8 and 9; our guests enjoyed Edinburgh for two days, the boys taking in a whisky masterclass at the whisky experience. Overnight Edinburgh. Day 9 Liz and Paul returned to Edinburgh to share dinner at Whiski, a final farewell this time.

Day 10 Tuesday; two of our party flew home, while two went on a self drive (arranged/designed by mcleanscotland) to Oban for two nights, with a whole day on Mull, taking in Oban and Tobermory distilleries in due course. Their final day/night at Edinburgh airport hotel before flying home.

A superb tour enjoyed by all, new friends, new contacts – “you have not heard the last from us” was the quote, promising to return. With heavy cases, another purchased to carry whisky home, much fun, laughter, history, whisky drinking, purchasing and chatter – what a tour!  Thanks go to all distilleries who helped us design and carry out this grand tour.

MCLEANSCOTLAND.com designed this bespoke tour, managed it and presented it in their usual very personal way.