I (Ronnie Routledge) will be holding two tutored tastings during the Spirit of Speyside Whisky Festival this year and presenting a cracking little selection of single cask whiskies from our very own “Whiskies of Scotland” range. I have chosen each bottling for its uniqueness and outstanding distillery character and have come up with a selection of whiskies that are either close to my heart or blew me away. They include Aberlour 19yo from 1^st fill bourbon, a Bunnahabhain 25yo from refill sherry, a lightly sherried Cragganmore 20yo from an octave, and two newly bottled expressions; a Longmorn 17yo and a Deanston 19yo. All are unchill filtered, natural strength and natural colour, I don’t think you’ll be disappointed!!
 
My tastings are at 2.00pm on Friday 2^nd and Saturday 3^rd May at the Gordon Arms Hotel, The Square, Huntly and tickets are £20.00 per head. Book online via the Spirit of Speyside Whisky Festival website (below) or contact me on  +44 (0) 845 6066145+44 (0) 845 6066145 or ronnie@singlemaltsdirect.com to reserve your spaces.

Click on the image above to be re-directed to the festival website!

During the festival weekend our store is open:
Thurs 1st 10.00am – 6.00pm
Fri 2nd 10.00am – 6.00pm
Sat 3rd 10.00am – 5.00pm
Sun 4th 12.00 noon – 5.00pm
36 Gordon Street, Huntly, Aberdeenshire, AB54 8EQ   Tel: +44 (0) 845 6066145+44 (0) 845 6066145
 
Remember, anything you purchase from our store can be shipped home to save you carrying it around including the USA.

Slainte, Ronnie Routledge.
e: ronnie@singlemaltsdirect.com t: +44 845 6066145

Peaty AnCnoc – Rutter and Flaughter

Peat smoke. To many it’s the key flavour in whiskies and for others it’s the reason they don’t drink whisky. While only relatively few whiskies are actually noticeably peaty, it’s become one of the best-known characteristics of Scotch whisky, and distilleries often define themselves by how smoky their spirit is. Some distilleries have been playing with their spirit character over the years, producing whiskies that are a bit different to expected. The latest addition to that club is Knockdhu with its new anCnoc Peaty range: Rutter and Flaughter. 

Peat used to be one of the most common heat sources in Scotland, and it’s from burning it to dry malting barley that the traditional smokiness gets into the malt. From the mid-1600s, using coke as a heat source grew in popularity, and as it became easier for the more remote areas of the Highlands to get their hands on smokeless fuel, whisky became less smoky. These days, peating levels are very much a choice, with maltsters allowing distillers to order malt of pretty much any level of peatiness. 

They don’t use the old kiln at Knockdhu these days, but it is very atmospheric…

We couldn’t talk about peating in a remotely geeky way without mentioning ppm — phenol parts per million, the standard measure of peatiness. Most smoky whiskies will at some time boast of their ppm, giving an indication of how smoky they are. However, it’s not quite as easy as that — most give the ppm of the malt, something quite different to the final level in the spirit produced or the whisky when it’s bottled. While there is obviously a correlation, the mashing, fermentation, distillation and ageing processes all remove phenols and lower the ppm, so a whisky could be rather more or less peaty than you might expect from the peatiness of the barley.

When I visited Knockdhu a couple of years ago they were using barley peated to 45-48ppm, about the same as Ardbeg, but these new whiskies were distilled a bit before that, using barley peated to less than half that level — about 15-20ppm. With the big Islay malts boasting much higher numbers, the folks at anCnoc did some testing of bottled spirits to make it easier to compare the new Peaty whiskies to existing releases: 

Combine that with the table in Whisky Science’s excellent peat post and we find that anCnoc keeps a lot more of its peat during the production process than the more established smoky bottlings. There will be reasons behind this (the whisky is younger than many of the comparable bottlings; they almost certainly mash, ferment and distil differently to the Islay whiskies, their local microclimate is different, and so on) but it mainly goes to show that barley ppm isn’t that reliable an indicator of final peatiness. From a quick glance over the Whisky Science figures, I’d expect the Rutter and Flaughter to come in at a similar level to Bowmore, but they’re a fair bit peatier than that.

The release of the whiskies was accompanied by a Twitter tasting, and Stuart and I joined in with the #LightOnDark crew to have a try of the whiskies — here’s what we thought: 

anCnoc Rutter, 46%. 11ppm

Billy:

Nose: Mixed candied peel, candied lemon and drizzle cake, but with sharpness behind. Glazed ham touches, with some earthiness and sweet, muddy peat. Fresher fruit develops, with apple skin, sweet apple and pineapple kubes. Some more marine notes — seashells? More sweetshop aromas appear as it sits in the glass, with peat turning to fruit — foam bananas, Refreshers-style chews (but without the zing). Buttercream comes in towards the end, along with some tarry notes.

Palate: A mineral hit up front — granite and limestone. Sweetness comes in behind along with apple skin and pepper, earthy peat smoke, cinnamon and anise touches. Creaminess with vanilla and a hint of spirit develops as well as some barrel char. With water there is more tar and darkness, minerals and more intensity — liquorice perhaps?

Finish: Sweetness fades to charred oak and some more apple peel. Mineral notes remain.

Stuart:

Nose: Clean, citrus notes to the fore, with some peat in the background quietly doing its thing, and a smidgen of gingerbread spice.

Palate: Creamy texture, but fresh, focused and precise. The peat comes through but never dominates, leaving a sprightly, zippy malt with green-apple notes.

Finish: Clean, with lingering peat and fresh fruit.

anCnoc Flaughter, 46%. 14.8ppm

Billy:

Nose: Waxy up front, with muddy smoke. It’s more austere than its stablemate, Rutter, with mineral notes of granite and limestone. Green apple and sweeter fruit develops in the glass along with some chocolate, milky coffee, floral touches, butter and nutmeg.

Palate: Big mineral hit up front — gravel and granite chips. Sweetness builds behind with fresh sweet apples, floral syrup and then fades through darker flavours — stewed apples, dark brown sugar, raisins, blackcurrant and liquorice sweets, and some earth and tar. Water lightens things up and maybe not for the better — more spice and sweetness, but less complexity.

Finish: Spice and earth, with anise, syrup, and lingering gravel and creosotey hints.

Stuart:

Nose: Just a flicker of grassiness which soon evolves into rich, intense aromas of earthy malt and brioche.

Palate: Dense, tightly knit and full bodied. A lot going on here. Tropical fruit, almonds, gutsy earthiness and grippy peat. Let this one develop in the glass – the whisky will thank you for it.

Finish: That nagging earthiness continues, as does the peat.

Annoyingly for us UK-based retailers there is a third whisky in the Peaty range — Tushkar. Annoying because it’s exclusive to Sweden, where anCnoc is hugely popular, and we won’t be seeing it on this side of the North Sea.

anCnoc Tushkar, 46%. 15ppm

Billy:

Nose: Lots of buttery sweetness — spiced cake batter, pine needles, mint, pear drops and Jelly Tots. Dessicated coconut, lemon oil. Vanilla develops, along with smoke, although the latter sits behind. Tweedy peat with musty blankets, foresty touches. Eventually lots of mustiness shows, especially after tasting.

Palate: Again quite minerally up front — old firepits and rockpool touches. Goes quite green and vegetal on the way to a central sweetness with fruity sweets, and then veers back off into the grass — more leaves, stacked grass and some apple peel sourness. Water kills the smoke and reveals masses of fruit — Jelly Tots, jelly and gummi chews — as well as some menthol, mint and syrup.

Finish: Quite confected, with sweetener and jelly fruits. Fruitiness lingers with some gravel and smoke coming through. Sweetness hangs around.

Stuart:

Nose: Nice balance between peat smoke and honeyed pear drops.

Palate: Very rich and peaty, blossoming into complex spiciness softened with honey. Appealing freshly baked bread character with a touch of salinity.

Finish: Long, with the peat and smoke dominating.

A successful experiment and one that I suspect we may see repeated from the other Inver House distilleries. I know at least Balblair is making smoky spirit already, as I tried it when I visited back in early 2011. That spirit will be legally whisky in about a month, so if the anCnoc whiskies make the impression we think they will, we may well see their sibling distillers bottling something similar…

Originally published on The Whisky Exchange Blog – Peaty AnCnoc – Rutter and Flaughter

• Classic Single Malts 4/29/14 This is our classic introduction to the world of single malt Scotch whisky. You’ll discover a little history, how it’s made, and sample six distinct styles. Tue Apr 29 7pm $35.00
• Blockbuster Single Malts 5/13/14 Join us for a sampling of some of our fastest moving single malts with KWM’s fastest mouth, our own Hunter Sullivan. Like these whiskies, this tasting is expected to sell out in a flash. Tue May 13 7pm $40.00
• Glencadam & Tomintoul Distilleries 5/20/14 We’ve put together a special lineup of 7 whiskies for our tasting with Bob Kyle of Rare Drams. There’s a trio of Tomintouls, including the stunning 1977, a pair of Glencadams, including the new 21 year and two even rarer treats! Tue May 20 7pm $55.00 
• Balvenie 5/22/14 Brand ambassador, Elizabeth Havers, will guide us through a tasting of whiskies from one of Scotland’s most iconic distilleries. Thr May 22 7pm  $30.00 SOLD OUT
• Rare Malts 6/3/14 Only the rarest whiskies, those more than 20 years of age, or from closed distilleries are considered for this very special tasting. Tue Jun 3 7pm $80.00
• Spring Single Malt Festival 6/12/14 Our famous biannual whisky festival may be limited to just 100 participants, but there will be just as many whiskies to sample in this festival style tasting. Warning! Tickets sell out very quickly. Thr Jun 12 7pm $60.00 SOLD OUT
• Ancient Malts: 4 Decades Edition 6/17/14 This tasting typically sees whiskies aged 30 to 40 years of age or more. This incarnation will feature not just 30 and 40 year old whiskies, but also a 50 and 60 year too! ‎Only 1 session will be held! Tue Jun 17, 7pm $200.00 
• The Last Samurai -Special Edition 6/26/14 We have some real curiosities from the world of Japanese whisky in store. We could tell you more, but then honor would dictate that we’d have to commit seppuku! Thr Jun 26 7pm $100.00 

Kensington Wine Market
403-283-8000
Calgary, Alberta, Canada
www.kensingtonwinemarket.com

Whisky Ramblings Via Video #85

Mark Dermul, Belgian Whiskyblogger, tries the newest release from the Glenglassaugh Distillery, which has been closed more than it has been open. But since the reopening in 2008, a lot has happened. After the release of the Revival and the Evolution, the distillery was bought by Billy Walker (of BenRiach and GlenDronach fame) and they have just released their third young whisky. This time, it is a richly peated version of the highlander: the Glenglassaugh Torfa. The video was shot at the Star Wars set of Mos Espa, just outside of Nefta in Tunisia.

http://youtu.be/TJhL4TmWRSA

• Bernard Gallacher to lead Tomatin Pro-Am team
• Ryder Cup hero heads field of 280 golfers for three-day contest
• Defibrillator campaign to benefit from leading event
• Players to compete over Castle Stuart, Royal Dornoch and Nairn 

RYDER CUP HERO GALLACHER LINES UP FOR TOMATIN PRO-AM  

Former Ryder Cup captain Bernard Gallacher is to lead a field of nearly 300 golfers teeing up for the Tomatin Homecoming Single Malt Pro-Am over three of Scotland’s most renowned links courses later this year.

Gallacher played in eight Ryder Cups and was captain three times, including a victory at Oak Hill in 1995.

He has confirmed he will captain one of the 70-plus teams taking part in the 54-hole event, played at Castle Stuart Golf Links, Royal Dornoch Golf Club and The Nairn Golf Club from 30 September to 2 October, just a few days after this year’s Ryder Cup.

Money raised during the tournament will support a nationwide campaign Gallacher launched in December to make automated external defibrillators (AEDs) widely available at golf clubs and driving ranges in the UK and Ireland.

In August last year Gallacher, suffered a cardiac arrest and spent several days in Aberdeen Royal Infirmary after falling ill at a function in the city. He credits the quick thinking of hotel staff and the availability of a defibrillator at the venue where he was due to speak for helping his recovery.

He said: “I am looking forward to playing three of my favourite courses and would like to thank Tomatin for giving us all the opportunity to enjoy this experience.”

The prestigious annual Tomatin Pro-Am contest is estimated to generate about £200,000 for the Highland economy.

It is open to teams from anywhere in the world consisting of three amateurs (ladies or gentlemen) plus a professional of their choice. Teams that do not include a pro are allocated a leading player from the Professional Golfers’ Association Scotland Order of Merit.

Stephen Bremner, Tomatin’s sales director, said: “We are delighted that Bernard Gallacher is leading a team in the Pro-Am this year as his worldwide reputation will add to the prestige of this competition.

“The tournament is already popular with professional and amateur golfers alike as it is played over three of Scotland’s best links courses, and Bernard’s involvement raises the event’s status to another level. 

“The UK is a key market focus for us this year. In the last five years we have experienced 40 per cent growth in volume and 158 per cent in value, and for this reason sponsorship of a prestigious UK event such as this is an excellent fit for us.

“Our distillery is a significant Highland tourist attraction, receiving over 20,000 visitors per year from all parts of the globe. We are working with these three premium courses in order to support the overall marketing of the Highlands as a vibrant tourist destination.”

Brian Mair, secretary of The PGA in Scotland, expressed his gratitude to Tomatin for their continued support of this great event, now in its third year. He said: “In this momentous year for Scottish golf, the Tomatin Homecoming Single Malt Pro-Am will be a fitting event to follow the Ryder Cup, a real celebration of all that is great in Scotland – great golf and wonderful whisky.”

Castle Stuart Golf Links hosted the Scottish Open for three successive years from 2011, with the 2013 competition, won by Phil Mickelson, reaching a television audience of more than 500 million. It is consistently placed among the top 100 courses in the world by a number of prestigious golf publications, most notably Links Magazine and Golf Course Architecture.

This year Royal Dornoch’s Championship Course was ranked the 6th best in the world by Golf Digest, its highest ever position, and is a favourite of Major winners such as Tom Watson, Ben Crenshaw, Craig Stadler and Greg Norman.

The Nairn Golf Club, rated 9^th best golf course in Scotland by Golf Monthly in 2013, hosted the Walker Cup in 1999 and the Curtis Cup in 2012. It will also be home to the Home Internationals competition in August 2016.

The three clubs are part of the Highland Golf Links (HGL) partnership which also includes the Kingsmills Hotel and Culloden House Hotel, Inverness; the Royal Golf Hotel and Links House, at Royal Dornoch; and the Golf View Hotel in Nairn to promote destination breaks.

The partnership offers attractive packages for visiting golfers to enjoy the finest links golf and luxury accommodation while exploring a unique and beautiful part of Scotland.

Castle Stuart placed a new defibrillator for the club shop earlier this month, while Nairn put a similar machine in the clubhouse last year. Royal Dornoch Golf Club has had a defibrillator for two years and is currently raising money for the Bernard Gallacher campaign to have another machine at the Championship Course’s Halfway House. The club was given a driver used and signed by Bernard’s nephew, the Scottish professional golfer Stephen Gallacher to help raise funds.

Fraser Cromarty, CEO at The Nairn Golf Club and chairman of HGL, said: “The Tomatin Pro-Am is a significant part of the golfing calendar in the north of Scotland and showcases three of the best links courses in the country.

“We are indebted to Tomatin for its continued support for the tournament which this year will be extra special with the involvement of such a respected and charismatic figure as Bernard Gallacher and coming so soon after the Ryder Cup in Scotland.” 

NOTES

There are still vacancies for amateur teams to take part in the tournament. Anyone wishing further details should contact Fraser Cromarty on 01667 458930 or fcromarty@nairngolfclub.co.uk

The entry fee is £1,700 per team of three, which includes three rounds of competition golf with prizes, the post-tournament gala dinner and the opportunity to tour the Tomatin distillery.

Late April 2014 Outturn Offerings 

Cask No. 29.144                                        $175

‘You gotta love this one’

Islay

The smell made us all smile and for some there were memories of a warm sunny autumn afternoon day – peat smoke emerging from the pagoda and a fresh salty/briny breeze – standing on the pier at the distillery by ‘the beautiful hollow by the broad bay’. Freshly opened oysters, crispy seaweed and tempura prawns with a sweet chilli sauce complete the kaleidoscope of aromas. Very restrained on the palate; salty and sweet popcorn, beach barbeque with langoustines and scallops as well as crispy aromatic duck. Adding water it becomes like a comfort blanket or a long soak in the bath. Sweeter and juicy to taste like a tropical fruit salad and in the finish clean peat smoke.

Drinking tip: If in need of a comfort blanket

Colour: Pale sunshine after rain

Cask: Refill hogshead

Age: 22 years

Date distilled: October 1990

Alcohol: 51.2%

USA allocation: 180 bottles

Cask No. 9.74                                             $100

Thai Noodle Stir-fry

Speyside, Spey

The nose neat started off with a solvent note (turpentine and nail polish remover) but was very soon replaced by fresh and fruity aromas of green apples, ripe bananas, pear cider and Thai sesame noodles. Hot, peppery and a ginger spice on the initial taste followed by the bitter flavouring of tonic water and finishing with the sweetness of cooked bananas or stewed apples. With water, freshly cut flowers in a vase in a kitchen whilst a crispy beef stir-fry with lemon grass and spring onions is being prepared. The taste is now fresh and juicy like homemade ginger beer and in the finish an old fashioned Bitter Lemon.

Drinking tip: Whilst cooking a stir-fry

Colour: Macon Villages Blanc

Cask: First-fill barrel

Age: 10 years

Date distilled: June 2003

Alcohol: 62.0%

USA allocation: 120 bottles

Cask No. 71.38                                           $205

A cheese-board in a library

Speyside, Lossie

A tired bowl of fruit (including bruised apples and ripe peaches), backed by polished wood panelling, leather books and faded roses, then a scent of mild cheeses (Caboc, unripe brie, white stilton) and Melba toast. The taste reflects some of these scents: sweet, then ‘cheese on a Cream Cracker’. With water the cheese note shifts to full-fat creamy (Laughing Cow), with melon, green banana, peach skin and a hint of Badedas chestnut bath oil. Soft and sweet to taste, then faintly fizzy/peppery (Flying Saucers, spicy), with a long warming finish and a hint of banana yoghurt in the aftertaste. This distillery supplies the heart malt for Ballantine’s, so is uncommon.

Drinking tip: With cheese and grapes after informal supper

Colour: Barley sugar

Cask: Refill hogshead

Age: 27 years

Date distilled: May 1985

Alcohol: 57.0%

USA allocation: 90 bottles

 Cask No. 73.60                                           $185

Watching the Monaco Grand Prix from a roof terrace

Speyside, Deveron

Very deep aromas on the nose neat; beeswax furniture polish on a soft cloth, cedar lined Art Deco cigarette box, rosewood scented stationary, mead flavoured with spices, pastrami and always  the smell of strong espresso coffee in the background. The taste is that of walnut oil, salty almonds, and buttered sour dough but at the same time green apples, floral blossoms and a bright finish like a delightfully refreshing Pinot Grigio. With water aromas of treacle toffee, coconut fragrant sun tan lotion and ever so often the hint of burnt tyre on hot tarmac. The taste is coffee cream and walnut cupcakes, Tiramisu and honeyed mead bread with salted butter. 

Drinking tip: Spring time in Monaco or celebrating Indian Summer in Scotland

Colour: Topaz

Cask: Refill butt

Age: 24 years

Date distilled: May 1989

Alcohol: 57.0%

USA allocation: 120 bottles

Cask No. 125.67                            $130

Clean and innocent

Highland, Northern

The nose inspired sweet descriptors (meringue, barley sugars, toffee, honey, crème brûlée) and woody references (tea chests, sawdust, coconut, polished Steinway) – also leather, lemon zest, banana, apple, elderflower and vanilla – clean and innocent. With water, some perfume and tropical mix appeared. The unreduced palate had clove and nutmeg spice, sugar-coated fennel seeds and old-style wooden toys (sticky with love and sweets and chocolate and ice-cream and honey and custard)… more perfumed with water, we found orange blossom, suntan oil, guava, mango, peach and Cadbury’s creme eggs. The finish was long-lasting – like the memory of a first kiss. Made by sixteen men.

Drinking tip: This could turn a lazy Sunday into a perfect lazy Sunday

Colour: Innocent blonde

Cask: First-fill barrel

Age: 14 years

Date distilled: July 1999

Alcohol: 58.7%

USA allocation: 72 bottles

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

NEW ARRIVALS

Scotland – Single Malt Scotch

• Bruichladdich Islay Barley Single Malt Whisky 750ml ($59.99)

• Port Charlotte Scottish Barley Heavily Peated Single Malt Whisky 750ml ($55.99)

United States – Bourbon and Rye

• Jim Beam Black 8 Year Old Kentucky Bourbon 1L – 10 available ($27.99)

United States – Single Malt Scotch

• Lost Spirits Distillery Umami Single Malt Whiskey 750ml – 7 available ($59.99)

BACK IN STOCK

Scotland – Single Malt Scotch

• Laphroaig “Triple Wood” Islay Single Malt Whisky 750ml ($64.99)

United States – Bourbon and Rye

• Jim Beam Single Barrel Kentucky Bourbon 750ml – 7 available ($29.99)

• Peach Street Colorado Striaght Bourbon Whiskey 750ml – 4 available ($62.99)

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

Whisky Pairing Dinner

April Auction goes live today, 25 April 2014, at 13.00! 

 View April Auction

There are some very rare bottles in this auction! Some of the highlights are shown below; Ardbeg Guaranteed 10 Year Old bottled during the 1970s, Macallan 1963 and Glen Flagler 1973, bottled from the last 5 casks owned by Inverhouse. 

We also have a quite a few big, rich whiskies, such as; Dalmore 1973 Cabernet Sauvignon, Glenmorangie 30 year old oloroso finish and a 1972 37 year old Glendronach to name a few.

There are always more recent bottlings in our auctions as well and we are lucky to have the elusive Balvenie Tun 1858 Batch #1, Glenlivet Alpha, Bowmore Devil’s Cask and many more!

There is no registration fee, our commission structure is very competitive and we offer world wide shipping. For more information on our terms and conditions please click here. 

With over 10 years of experience in the whisky industry, Whisky Auctioneer specialises in auctioning whisky whether it be fine, old, rare, collectable or affordable.  Formed in 2013 and based in Perth, central Scotland, we aim to be the most comprehensive website for the buying and selling of whisky online.  

www.whiskyauctioneer.com 

Happy bidding!

Heaven Hill Distilleries Unveils New Packaging for Its World Renowned Rittenhouse Bottled-In-Bond Straight Rye Whisky 

New “Retro” Labels Inspired by Original Rittenhouse Packaging of the 1930’s 

LOUISVILLE, KY — One of the most iconic brands in the American Whiskey category is getting a total makeover—and everything old is new again. 

Rittenhouse Bottled-In-Bond Straight Rye Whisky, a favorite of mixologists and whiskey aficionados and a brand at the forefront of the rye renaissance, is getting a label redesign, using graphic elements from its original post-Prohibition packaging. Designed to create a more premium look that reinforces the authenticity and historic significance of the brand, the new labels and capsule closure evoke the Art Deco style of the 1930’s, when the brand was first introduced. 

Rittenhouse Bottled-In-Bond is a longtime favorite of mixologists who consider it the “go to” brand for classic rye cocktails such as original Old Fashioneds, Manhattans or Sazeracs. With a spicy, bold 100 proof flavor, and aged according to “Bottled-In-Bond” government regulations, Rittenhouse provides a cocktail with rye “backbone” which stands out among mixers and modifiers. The brand was in short supply for several years, as the sudden resurgence of traditional straight rye whiskey saw much of the existing stock snapped up, primarily by on-premise accounts, while new barrels were waiting to come of age. Now that inventories of barrels laid down during that shortage are maturing, additional cases should be made available to the retail or off-premise segment. And given the number of new rye brands introduced since the rye boom began some 8-10 years ago—many of whom are non-traditional “blending” ryes or even Canadian variants—the need to stand out on retail shelves as a classic American Straight Rye becomes more important, making the redesign of the Rittenhouse package very timely. 

The new labels maintain some of the key graphic elements of the previous packaging, such as the burgundy and black color palette and the brand logotype, but utilizes it in a completely redesigned face label that is based on classic Art Deco Rittenhouse Rye labels of the 1930’s, when the brand was known as Rittenhouse Square Rye. The main graphic motif that has been revived from the original packaging is the diamond geometric design around the logotype, which also contains the “100 proof” and the “Straight Rye Whisky” designation, as in the original post-Prohibition labels. The new redesign also brings back the tax stamp, which was originally mandated as proof of the “bottled-in-bond” status, with a printed neck capsule that adds a classic and more upscale feel. 

The new packaging will be unveiled on the 750ml size, which will remain at the national suggested retail price of $24.99, and will begin appearing on retail shelves and back bars in June. 

“Rittenhouse, like several other traditional American Straight Ryes, has probably seen more activity and interest in the past 8 or 10 years than it saw in the 70 years prior,” noted Susan Wahl, Senior Brand Manager for American Whiskeys at Heaven Hill. “There has been an amazing and truly unprecedented resurgence in straight rye, and for those few of us who have made it for decades in limited quantities, it is both an opportunity and a challenge to produce enough to meet sudden record demand. We are now starting to see our stocks come in line, so we can begin to more aggressively pursue new distribution, and this package redesign is the best evidence of that growth.” 

Rittenhouse Straight Rye Whisky (traditionally spelled without the “e”) was founded immediately after Prohibition as a traditional, Pennsylvania style rye, a style that was originally far more popular than Bourbon. Spicier and fruitier than the more grassy and vegetal Maryland style ryes of the day, Rittenhouse was an important brand during the early years of the modern distilled spirits business, and production was suspended during World War II so the distillery could make alcohol for the war effort. After resuming production, the straight rye category began a slow decline due to the increasing popularity of Scotch Whisky and Bourbon. Some ten years ago, after Single Barrel and Small Batch Bourbons began to capture consumer interest, mixologists and American whiskey aficionados rediscovered straight rye, leading first to a shortage, and now to a boom. 

Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Burnett’s Vodkas and Gin; HPNOTIQ and HPNOTIQ Harmonie Liqueurs; Admiral Nelson’s and Blackheart Rums; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Lunazul Tequila and Rittenhouse Rye Whisky. Heaven Hill reminds you to “Think Wisely. Drink Wisely.”