Single cask hogshead of the peated Bruichladdich bottled 2014 for the The Coopers Choice.
Tomatin Releases Cù Bòcan 1989 Vintage Limited Edition
NEW PRODUCT RELEASE
Following on from the launch of our standard batch release Cù Bòcan Highland Single Malt Scotch Whisky at the end of last year, we are delighted to announce the release of our first limited edition expression for the range.
Casks 37470, 37471 and 37472 have been lurking quietly in Warehouse 9 at Tomatin Distillery since a rare and unintentional production of peated whisky at the distillery on 7th June 1989.
Now the beast has been unleashed in this sweet and smoky rare edition of Cù Bòcan.
VITALS
Available: 1080 bottles available worldwide except USA from 14th April 2014
Price: RRP £199.99 per 70cl bottle
Cask Type: Matured in a Bourbon casks
Strength: Cask strength; 53.2%
TASTING NOTES
This limited edition has been released at cask strength, non chill filtered and natural colour. The smoke is more prominent than in the standard edition but retains the instantly recognisable sweetness.
NOSE:
The initial smoke is light, like distant burning kindling and has a heathery character which quickly gives way for fresh fruits – pear accompanied by citric lime zestand sweet pineapple. After time in the glass it becomes much sweeter with honey, vanilla, coconut and custard. Herbaceous notes of basil and rocket.
AROMA: The smoke and the floral heather notes are more prominent on the palate. Sweet abundance of fresh fruits; orange and grapefruit followed by blackberry and blueberry. Some ginger and clove spice is also hidden in the background.
FINISH: Very smooth with a long lasting earthy, yet sweet smoke.
MAKE MINE A DOUBLE!
CONTAGIOUS SCOOPS TWO PRESTIGIOUS WHISKY AWARDS
Brand Agency Contagious has more than proved its creative prowess in the premium drinks market with wins in both the World Whiskies Design Awards 2014 and Whisky Magazine Icons of Whisky Scotland 2014.
Launched in 2012, the World Whiskies Design Awards are the annual awards which recognise excellence in bottle, label and pack design. Contagious’s work for Karuizawa 1960 scooped the Best Design award with judges commenting on a creative execution that was “…superbly crafted, tactile and full of layered intrigue…” and noting that “…with Japanese whisky making so much noise in the market, this is a great, beautifully crafted package that shouts quality.”
Karuizawa 1960 represents 41 bottles of the oldest and rarest Japanese whisky in the world. Contagious was tasked by the owner – Number One Drinks Company (onedrinks.com) – with packaging this unique spirit with a respect, authenticity and individuality to befit its remarkable character and quality. From handcrafted presentation cases (modelled on Japanese puzzle boxes) to the exquisite handmade washi paper with deckle edging for the labels; and from unique fine art calligraphy to hot metal branding, each bottle is brought brilliantly to life through layers of Eastern and Western artistry, and adorned with its own netsuke, sourced and selected from a specialist London dealer. Each bottle retailed at £12,500. All were sold in advance.
The Edinburgh-based agency’s brand home design for the Friends’ Lounge, shop and museum areas at the Laphroaig Distillery, Islay, was recognised by Whisky Magazine’s Icons of Whisky Scotland 2014, winning the Attraction of the Year award.
Background:
Contagious is a creative brand agency working with clients around the world who have amazing brands. Our team of hugely talented, extraordinarily diverse, multi-disciplinary people specialise in brand communication, digital, environments and experiential design.
Whisky: The Manual, by Dave Broom
This time last year I was busy sorting out classes for the 2013 Whisky Show, and in my search for interesting ideas, a slightly fuzzy-haired, glazed-eyed version of Tim Forbes (formerly of this parish) told me about a weekend of whisky experimentation with Dave Broom. Apart from the obvious outcome of Tim being a little on the unsteady side, the vast amount of research being done for the new book Dave was writing sounded fascinating. With this in mind I asked Dave if he would be happy introduce some of the attendees of the Whisky Show to the world of mixing whisky.
A year on and the book – entitled Whisky: The Manual – has now arrived. I have snaffled it and am currently working my way through the recipes. As I owe Billy many blog posts on the many tastings I have attended over the years, I have written up the book instead [the debt is not yet paid – Billy]. The book itself is, as you’d expect, very well written and shows again that Dave has forged a path as the most approachable of spirits writers.
The introduction is light hearted and pokes fun at some of the outdated marketing lines regarding whisky drinking. Dave points out: ‘Every stripe of whisky is enjoying unparalleled success around the world – and guess what? The way that most of the new converts to its charms prefer to take it is mixed.’ He uses the introduction to debunk the myths surrounding whisky consumption and boils it down to one overriding principle that we should all follow: ’The only rule now is: enjoy!’ Having gone through many stages of whisky snobbery myself, and now having my ability to pay my rent so completely tied to people consuming more whisky, I wholeheartedly agree.
The history section of the book concentrates on the creation of whisky and its various derivatives. Essentially, it is the story of the search for something that tastes good as well as making you feel warm and happy inside. Topics covered include the earliest records of the distillation of beer, the development of mixing in herbs in Scotland, the export of distillation culture to North America and the marketing drive of the 20th century.
As with Dave’s earlier book, The World Atlas of Whisky, the section on production is thorough without being overly complicated. For me, it is pitched at the perfect level for those starting to learn about this side of the industry. However, it is more in depth than the Atlas when discussing the flavours produced from each part of the whisky production process, which ties in nicely with the book’s focus.
Dave finishes the first half of the book by looking at the different mixers used with whisky across the world, before launching into the meat of the work – how to use them with whisky. This book has been produced, like a good recipe book, to be used rather than left to gather dust – my copy already has a watermark on the cover and a distinct aroma of coconut water. This is reflected in the mixers that Dave has chosen. Although not a basic range, they are all available in supermarkets and do not cost the world to buy (apart from the coconut water which I had to trade my left lung for in Tesco).
An entirely unposed photograph
In regards to the whiskies, again this is about using ingredients that are accessible – there are no £100,000 bottles here. A lot of the whiskies could be found in your local off-licence, and all of them can be found at TWE, but this does not mean that it is just the standard blends that have been tested. There are whiskies from around the world of differing styles, as well as varying prices.
Before the book’s release we were looking for a simple serve for Lagavulin 16 Year Old for our Islay Jazz comes to London event, and Dave suggested pairing 16 Year Old with Coke – with equal measures in the glass. The idea seemed so wrong that we immediately put it to the test. The combination works very well: the big meaty notes of Lagavulin combining with the sweetness and undercurrent of liquorice in the Coke.
My favourite discovery, however, has to be Compass Box Great King Street with soda, which was refreshing but packed with flavour, and which has become my drink of choice with food. On the other end of the scale, I tried Ardbeg 10 Year Old with coconut water and found that the combination subdued all the flavours I like in Ardbeg while dulling any sweetness from the mixer. After trying coconut water with a few things, I believe it is the water and not the whisky that I have an issue with.
My house cocktail – the Blood and Sand
The final section of the book covers whisky cocktails – both the classics and some well-thought-out new twists. As most bottles in my house contain whisky, it’s always nice to find new recipes to mess around with. Most are easy to make and the list of ingredients is relatively short – for me, the most important aspect of any cocktail recipe.
I have only tried a few of the recipes in the book and while I feel not every combination worked, some were very tasty indeed. The Manual is a fantastic way of introducing more people to whisky, but also a great book for existing fans to encourage them to try something new. It is far too easy to become a whisky snob and lose sight of why you got into the subject in the first place. The book took me right back to the first two things I liked about whisky: the variety of flavours and how enjoyable it is to drink.
The last thing I will say is this: don’t buy this book to read; buy it to use. It is a manual, after all.
Whisky: The Manual is now available from The Whisky Exchange, priced at £14.99
Canadian Malt Maniac Nabil Mailloux has written an excellent E-pistle about the Spirits of Kingston 2014 Festival that was almost but not quite overshadowed by Olympic ice hockey.
Please click HERE to read the article
www.ralfy.com has been buying a few of yesterdays whiskies with Whisky Review 447 – Whiskies I bought at auctions.
New Look Benromach unveiled
Benromach Distillery Company Ltd has unveiled a new look for its flagship Benromach 10 Years Old Speyside Single Malt Scotch Whisky as the brand continues its strong growth in the domestic and overseas markets.
The new packaging reflects the handcrafted credentials of the single malt whisky which is made in the traditional, time honoured way by just three experienced distillers at the Benromach Distillery on Speyside.
Michael Urquhart Managing Director of Gordon & MacPhail, owners of Benromach Distillery Co. Ltd, explained the thinking behind the change: “We wanted our new packaging to reflect the way we make our whisky. Our 10yo has a classic pre-1960s character which arises from the sum of all its parts used to create it. Every cask is hand-filled, hand weighed and hand-stamped before maturing in our traditional dunnage warehouses.
“The new packaging reflects that approach with its hand-cut lettering and its classic heritage colours. Yet at the same time the packaging provides a contemporary, sophisticated, luxury feel that looks to the future of a malt whisky that is very much a growing brand.”
The Benromach stills provided the inspiration for much of the change. The elegant new bottle shape includes a neck and shoulder designed to resemble the shape of the Benromach stills. The foil packaging has been created using an image of the surface of the stills themselves.
The embossed lettering and cut foil on the label create a soft and tactile feel. An innovative lid which doubles as a bottle plinth and leaflet holder provide an unique option for display, and the embossed lettering and cut have enhanced its shelf presence.
The new packaging is launched to the trade at the start of April.
The launch will be supported by a full marketing campaign incorporating a new website featuring a series of beautifully crafted films outlining the Benromach story.
Benromach sales have grown dramatically since the reopening. Sales increased by 29% last year and there is ongoing growth this year of 27%. The company now exports Benromach to 42 countries across the world. In 2013 the company announced an expansion to meet growing demand, including the recruitment of a third distiller and the building of more warehouses.
Benromach 10 Years Old was recently named “Best Speyside Single Malt – 12 Years and Under” at the World Whisky Awards 2014.
Notes
Leading malt whisky specialists Gordon & MacPhail is the owner of Benromach Distillery. Established in 1898 it changed hands many times and was virtually derelict when the family-owned company bought it in 1993. Following a painstaking restoration and re-equipment, the distillery was re-opened by HRH Prince Charles in 1998.
In reopening Benromach Distillery, Gordon & MacPhail decided to create a classic Speyside single malt – a style that draws its influence from Speyside whiskies pre-1960s.
Benromach Distillery is located on the outskirts of the ancient market town of Forres. A four star visitor centre is open to the public throughout the year for tours and tastings. Benromach Distillery is a member of the world famous malt whisky trail.
Benromach 10 Years Old
Benromach 10 Years Old is created from the finest Scottish barley and pure spring water from the nearby Romach Hills. After being matured for at least 10 years, it emerges golden in colour and displays rich fruit, sweet chocolate and delicate spicy aromas. With a rich sherry influence, the mouth-watering palate coats the senses with exotic fruit flavours, toasted malt and a delicate hint of smoke.
The new look for Benromach has been created and designed by Edinburgh based branding agency, Stuff Creative.
Suntory Liquors Limited won a Double Gold Medal in a category with Hibiki 12 Years Old at the San Francisco World Spirits Competition (SWSC), an international spirits competition held in the United States. This marks the Hibiki brand’s second win here since 2012.
Winning this prize is highly significant, as it further cements Suntory’s reputation for the high quality of our malt whisky and unblended grain whisky as well as our excellent blending techniques. We will use this award as an opportunity to speed up marketing activities for the Hibiki brand inside and outside Japan.
Now in its fourteenth year, the San Francisco World Spirits Competition is the largest global spirits competition in the United States. Panels of judges include American hotels, restaurants, buyers for large purveyors and journalists who assess the entries and select the winners of Double Gold Medal, Gold Medal, Silver Medal and Bronze Medal awards in each category. The Suntory single malt whiskies Yamazaki 12 Years Old and Hakushu 12 Years Old won Gold Medals at the competition.
This whisky is blended using painstakingly selected malts aged over 12 years and multiple types of ripe grain malts of the same age. We use plum liqueur cask malts aged in casks for storing plum liqueur to further bring out the gorgeously sweet fragrance that distinguishes Suntory whiskies. It also has a rich, mature flavor through the addition of malts aged more than 30 years.
▼ Name of Competition
San Francisco World Spirits Competition (SWSC)
▼ Venue San Francisco, United States
▼ Judging and Announcement of Results (Local Time)
Judging took place March 20-23, 2014.
Results to be announced at the SWSC homepage (http://www.sfspiritscomp.com/).
▼ Award Classes, Award Names, and Award Recipients
Whiskey Class, Other Whisky Category, “Double Gold Medal”
Suntory single malt whisky Hibiki 12 Years Old
Hooray, we are actually getting a spring this year by the look of things! We hope you are finding some time to spend with your loved ones and take it easy at least for a few days…
With that in mind, we have a whole raft of new tastings to tell you about, including a new nationwide series, a couple of festivals and much more as always. We also have the latest industry news and a competition to win tickets to London Whisky Weekend in May.
So, let’s not dilly-dally…
‘SPIRIT OF INDIE’
Having taken close looks at Indian and Irish whiskies over the last couple of months, we felt it important to drill back into our roots.
For us, one of the most important and exciting categories of whisky is Independent Bottlers. Usually a great source of quality (and good value) whiskies that have been sourced and bottled by someone other than the distillers themselves. Their whiskies are normally bottled at cask strength and non chill-filtered. Which is nice.
For this series we will be presenting to you 6 whiskies from some of the finest Independent Bottlers in the UK. Simple as.
SPIRIT OF INDIE DATES & VENUES:
LONDON Wednesday 30th April 7pm THE RED LION, CROWN PASSAGE
BRIGHTON Thursday 1st May 7pm HILTON METROPOLE, KING STREET
NEWCASTLE Friday 2nd May 7pm BLACKFRIARS, FRIAR STREET
SHEFFIELD Tuesday 6th May 7pm THE SHEFFIELD TAP, SHEFFIELD STATION
LIVERPOOL Wednesday 7th May JENNY’S BAR, FENWICK ST.
LEEDS Thursday 8th May CROSSKEYS, WATER LANE
MANCHESTER Friday 9th May BRITONS PROTECTION
YORK Saturday 10th May BRIGANTES, MICKLEGATE
Just click on the venue closest to you to book now.
Coming up fast – on Saturday 26th April – we have our second festival of the year.
Once again partnering with The Scotch Malt Whisky Society, this should be a cracking day out. As well as the SMWS library, with a huge number of bottlings, we have the likes of Diageo, Glen Garioch, Berry Brothers and Highland Park showing off new bottlings.
We have added some really interesting classes, including a special class looking at historical and old bottlings from various distilleries with specialist Angus McRaild.
If you haven’t got your tickets yet you can do so by clicking here for the full day at £30 or here for the half-day at £20.
LONDON WHISKY WEEKENDER
Hot on the heels of Edinburgh, we have perhaps our most ambitious and innovative event yet.
Having teamed up with the sprawling expanse of arts and music venue, Oval Space, we are attempting to create a world-class whisky event with pre-war whisky tastings, sensory experiences, BBQ and local food producers, pickle-backs and craft beer in the Pickle Factory, classes from the likes of Laphroaig and Talisker and so much more.
This is really going to be tremendous and umissable.
You have one more chance to get the ‘Early-Bird’ tickets at 2 for £50 (2 for £40 Sunday), which have to end this Sunday, so please be quick to avoid disappointment or paying the full price of £35 (Friday & Sat sessions) or £25 (Sunday session).
FRIDAY 16th MAY 7PM-12AM Early-Bird
SATURDAY 17th MAY 12PM-5PM Early-Bird
SATURDAY 17th MAY 7PM-12AM Early-Bird
SUNDAY 18th MAY Early-Bird
Just click on the session you would like to attend and Bob’s your sister’s brother!
After our ‘Spirit of Indie’ series we have a fantastic series of Glenlivet ‘vertical’ tastings starting in June. One of the oldest and most established distilleries in this highly distillery populated areas, it has long been seen as pioneering and a leader in quality – with many distilleries in the area not only trying to replicate their whiskies, but even going so far as taking their name!
You will be tasting through a range of 6, from 12yo to the legendary 25 Year Old (at over £200 a bottle…). A fascinating look at a tremendous distillery.
THE GLENLIVET VENUES & DATES
LONDON Wednesday 4th June 7pm SALT BAR, SEYMOUR ST., W2
SHEFFIELD Wednesday 4th June VENUE TBC
BRIGHTON Thursday 5th June 7pm HILTON METROPOLE, KING STREET
NEWCASTLE Friday 6th June 7pm BLACKFRIARS, FRIAR STREET
LIVERPOOL Wednesday 11th June 7pm JENNY’S BAR, FENWICK ST.
LEEDS Thursday 12th June 7pm THE CROSSKEYS, WATER LANE
MANCHESTER Friday 13th June 7pm BRITONS PROTECTION
YORK Saturday 14th June 7pm BRIGANTES, MICKLEGATE
BEGINNER’S GUIDE TO…
Our ‘Beginner’s Guides’ continue in London with sessions on Whisky, Cognac and Gin designed to help those with an interest and a burning desire to learn more.
2 hours of intensive fun, education, tasting and enlightenment for just £20. Where can you go wrong?
VENUES & DATES
COGNAC Tues 13th May 7.30pm RED LION, CROWN PASSAGE
GIN Weds 14th May 7.30pm RED LION,CROWN PASSAGE
WHISKY Thurs 15th May 7.30pm SALT BAR, SEYMOUR ST., W2
We are now only a few weeks away from this momentous event on Islay.
We have a handful of places left on our second half to the week, so if you are free at the end of May and fancy joining us, take a look at this page and get booking!
INDUSTRY NEWS
The Herald Scotland, Tuesday 8th April
DAVID BECKHAM, SIMON FULLER JOIN NEW HAIG WHISKY BRAND (Seriously)
The Moodie Report, Friday 4th April
BOWMORE LAUNCHES TRAVEL RETAIL EXCLUSIVE WHISKY RANGE
The Drinks Report, Tuesday 1st April
AURIVERDES WHISKY INSPIRED BY THE WORLD CUP
Retail Times, Tuesday 1st April
GLENGOYNE INTRODUCES NEW 25 YEAR-OLD MALT WHISKY
Harpers.co.uk, Tuesday 1st April
CHIVAS WHISKY’S EDUCATION PROGRAMME DRIVES GROWTH
BBC News, Wednesday 19th March
CHANCELLOR FREEZES DUTY ON SCOTCH WHISKY
The Spirits Business, Friday 14th March
TULLAMORE DISTILLERY EDGES TOWARDS COMPLETION
The Spirits Business, Wednesday 12th March
KILCHOMAN RELEASES FIRST TRAVEL RETAIL EXCLUSIVE
The Drinks Business, Friday 7th March
SUNTORY RELEASES ‘NO-AGE’ WHISKIES
COMPETITION TIME
A war and whisky themed comp this month, to tie-in with our Pre-war tastings at this year’s London Whisky Weekender.
Your answers please to the following questions;
1. What was Winston Churchill’s tipple of choice?
2. How old is the Scotch being drunk around the table in the infamous tavern scene in the film ‘Inglorious Bestards’?
3. Name two Scottish distilleries that were commandeered by the military during World War 2.
4. What is the name of the ship that is wrecked off the fictional islands Great and Little Todday in the film ‘Whisky Galore’
5. Which famous American Distiller served in the US Air Force in World War 2?
Submit your answers by clicking here and the first 2 people emailing the correct answers will win a pair of tickets to a London Whisky Weekend session of their choice (or equivalent if not able to make it to London)
For answers to our last competition click here. Congrats to Wayne Parker, Richard Turner and Alan Gregson who is our winner and will receive a sample of the new Paul John Peated Cask.
Wow! That’s a lot to work through but hopefully worth it!
Have great Easter, stay safe and enjoy.
Slainte,
Eddie, Amanda and Joe
The Whisky Lounge Team.
