From Edinburgh to Belfast – and beyond – a whiskey soujourn.

Paul McLean takes his own personal tour, a travel log;  After dropping our guests off in Edinburgh at their hotel – almost on the Royal Mile – the coach was to head back to Belfast. The previous night I had made plans and bookings to accompany the coach, for a few well -earned days away. “Having booked the coach from McCombs in Belfast, with a friend driving, Mark Burgess (he does our Irish tours also) I thought it a grand idea to have a few days away” says Paul. So, from Edinburgh, Mark and myself headed west to CairnRyan near Stranraer via Kilmarnock, Ayr and Girvan.  Just over 3 hours later we were at the ferry, as Mark parked up at the coach lines, I headed into the office, me met up on the ferry – another two hours! Arriving in Belfast docks, we then headed into the city, as Mark dropped me off at my hotel, he still had a couple of hours work cleaning the coach before home.

Flopping on ma bed, time to consider plans; a quick drink at the Crown pub; with period gas lighting and cosy snugs. The exterior is decorated in polychromatic tiles. This includes a mosaic of a Crown on the floor of the entrance. A Republican pub, you need walk over the crown as you enter!  The snugs feature original gun metal plates for striking matches and an antique bell system for calling staff. Extra privacy was then afforded by the pub’s etched and stained glass windows, fairies, pineapples, fleurs-de-lis and clowns. A good place for a dram – Jamesons Gold Reserve, wood and pot still with a touch of sherry, honey combines in the mush to create a spicy character. The long finish really caps it off with a pleasantly peppery conclusion. A good start. I dondered next door to Robinsons; Fibber Magees to be sure, here I partook in a Kilbeggan. Fibber Magees is a traditional Irish Bar in the corner of Blackstaff Square, is the city’s hidden gem; the genuine article; a good old spit and sawdust bar, packed to the rafters with little bits of history and steeped in Irish tradition.  My dram, Kilbeggan is named after St Bécán, one of the Twelve Apostles of Ireland who founded a monastery in the area in the 6th century. This dram is smooth and malty. The nose is smooth and gentle with nut oils and barley, cereals and a little peat. I do like these drams, here presented on the bar in its new bottle.  A couple more wee Irish gems, then – time for bed.

Tuesday arrived, bright and cheerful, sun from 05.30 through my window (on the 8^th floor). All the usual morning stuff, some breakfast, then picked up by a McCombs driver (Stephen) for a day trip, courtesy of Rodney (owner), was looking forward to this – having done it before with the tourist board.  Watching the coach fill up with tourists – I was still working y’know, we then headed north to Carrickfergus castle; a stop here at this old castle before north again to Larne and Carnlough and my favourite, Cushendall. Cushendall village is the meeting point of three glens: Glenann, Glenballylemon and Glencorp, a perfect place to walk along the beach, donder around the glens, sit by the river or explore stone-aged monuments and its more recent historical, sword-producing, past. Views of Scotland add the final touch why I love this place. Och well, onwards north – ah, the stop I have been waiting for, it’s been hot sitting here on the crew seat with the strong sun hitting me like a plank through the window! Bushmills.

When Diageo took over Bushmills distillery from Pernod Ricard in 2005, sales volumes had been flat for over 10 years. The new owners set a goal to reach 1 million cases by the end of 2012 and set about investing (to the tune of around €45 million) in the distillery itself as well as the brand. Diageo increased the production rate to five days a week and since 2008, they have implemented a seven-day week. This tripled production in just 2.5 years. Bushmills uses two kinds of malt, one unpeated and one slightly peated. The distillery uses triple distillation, something they’ve done since the 1930s. The range of single malts consists of a 10 year old, a 16 year old with a finish in port pipes for 6-9 months and a 21 year old finished in Madeira casks for two years. There is also a 12 year old Distillery Reserve which is sold exclusively at the distillery (as you imagined, I have one). Black Bush (my dram of choice in my local pub – Christies) and Bushmills Original are the two main blended whiskeys in the range. To celebrate the 400th anniversary, a Bushmills 1608 Anniversary Edition was launched (yup, have one also, well – maybe two inches remain in the bottle). The malt whiskey part was distilled using a proportion of crystal malt (malted barley which has been dried at a high temperature whilst the grains are still moist, thus partly converting the grain’s starch into sugars and caramelising them). This special ingredient gives the blend distinct toffee/chocolatey notes. The grain whiskey used for Bushmills blended whiskeys is, in fact, bought from Midleton distillery in Cork which is owned by arch-rival Pernod Ricard. I found Niall, an old pal, chatted asked for freebies (didnee get any, Diageo), enjoyed steak and Guinness pie in the food hall, had 3 drams fae the bar, all courtesy of my minder for the day Stephen.  It was nice to be back, last time here we had a VIP tasting of 8 drams, our Canadian friends and Mark know all about that wee episode, say nae more.  Then up to the Giants Causeway. Baking hot, we were frying eggs on the coach roof!  It was here we had a chat with other McCombs drivers; Derek and Pat, 3 coaches here today, also Sean of Irish railtours. All good things come to an end – a return by the fast route to Belfast, around 7pm, headed to the pub for a long beer, Harp ice cold lager was called for. At 8pm a couple of cousins arrived from the Republic – hugs, hell’s and drams followed! A return to Fibbers. Caught up with family matters and stayed away from trouble – no remarks please Mark, Liz, Sean, or anyone come to think of it. Hit ma bed 11pm knackered. 

Wednesday; cousins in tow we hit what I think the best whiskey pub in the city; Bittles Bar is located close to Victoria Square. Red-bricked and ‘flat-iron’ in shape Bittles is a traditional Victorian Bar. Founded in 1868 the bar was originally called the Shakespeare reflecting is theatrical clientele. It offers one of Belfast’s widest selections of local and international draught and bottle beers and ciders and is famed for its extensive whiskey (and whisky) collection. I sampled a few, chatting to John about his collection of whiskey – some rare old drams here, he offered me a lovely dram, then said “£100 a dram” I reluctantly turned it doon. But did try a good few, met a few locals, had far to long sitting there, by the time we departed, Sean had disappeared, I was heavy with the Irish gold, Pat was slumpin, so we sat down outside Whites bar for a while – founded 1630, we all felt as if we were at the opening night, grim stuff. Sean turned up as we ordered a round, he does that.  It was 3pm and bed called me loudly!  We left Whites and had a doze in the park benches at City Hall, no a good sight, we did think the Guards would move us, we were fine. By 4.30 we were almost alive again and found some food, when I say food, dinnae mean Macdonalds by the way. Bellies full – mine is too big – we headed to The Duke of York; Traditional Belfast bar crammed with original mirrors and memorabilia. Cold beer, great Guinness and the largest selection of Irish whiskeys in Ireland. We know, we tried some!  Ended up in ma bed! Family gone home.

Thursday. My final day here, knowing a few things, I grabbed a taxi to Crumlin Road, took a tour of the gaol, a grim place to be held in, but my reason for the visit; a new distillery will be opening here – possibly 2015. Plans to make whiskey in old Crumlin Road gaol is hoped whiskey-making will boost tourist in Belfast It is hoped whiskey-making will boost tourism in Belfast. Peter Lavery has announced plans to turn part of the former Crumlin Road Prison in north Belfast into a distillery. The £5m investment will see the A wing of the listed building turned into a boutique distillery that will use his existing brands of whiskey. There will also be a visitors’ centre, tasting room, bar, restaurant and shop. It is claimed the project could create 60 jobs. Up to five of those jobs will be in the distillery. Mr Lavery is the chief executive of the Belfast Distillery Company which is behind such brands as Titanic and Danny Boy whiskey.

Danny Boy Blend is a premium dark golden brown Irish whiskey blend of 20% malt and 80% finest grain, produced by the Cooley Distillery, double-distilled with a four-year minimum and matured in American oak casks that infuse a toasty and vanilla aroma for an exceptionally smooth finish. Danny Boy offers whiskey drinkers notes of soft raisins and Irish caramel with a peppery spice overtone. Six to eight year old malt and a high proportion of eight year old grain are used to produce the premium Irish whiskey. Double Distillation and matured in American Oak barrels. 15% 4 year Malt, 5% 8 year old Malt, 45% 8 year old Grain, 20% 5 year old grain, 15% 4 year old grain. A superb and complex blend that features the very best single malt and clean grain from the famous Cooley Distillery. The age profile explains the depth of character in the whiskey which enabled it to win a silver medal at the prestigious International Spirits Competition in 2010. Unusually aged the Danny boy Brand is a premium blend and has both a exceptional Smooth taste and luxury finish on the pallet. Vanilla and toasty wood flavours are very evident on the nose and these give way to soft sweet fruits and toffees as primary tastes. Smooth and lingering aftertaste has a hint of spice. Paul’s note; A shocking item here, Cooley when bought by Beam, decided to NOT sell any whiskey to anyone, leaving Danny Boy really in the lurch, along with many others including Slane Castle, however some of these are now (like to two mentioned) building their own distilleries.  I have Danny Boy at home, sitting alongside Slane and Michael Collins drams.

Back in the city, having seen enough of the Union flags everywhere, dropped into Fibbers again, before heading to the airport. Ah … flybe, get your act together, never flying with them again, over charging, hidden charges, late flights, no thanks! Liz met me at Edinburgh airport for my ride home. Another wee whiskey trip done!

(Paul & Liz run MCLEANSCOTLAND Whisky Tours and can be contacted here www.mcleanscotland.com )

Paul

Paul McLean co – owner of MCLEANSCOTLAND talks to a guest on tour recently 

What was your first tour?  for friends from USA.  Och many years ago, they wanted a tour where they wouldnee have to drive on the wrong side of the road, I obliged!

Do you like what you do?  aye!  I get paid for enjoying myself in my own fantastic country! What better?

Who is your hero? My Dad (sadly departed). 

What keeps you going?  well many things really, it’s my job and only income, I have to make a living somehow so may as well do something I love doing. The love of the job keeps me going, showing people my country and not least; Liz keeps me going! A slave driver so she is!!! 

What is your favourite part of Scotland?  aye a hard one as its all brilliant. I would say definitely the west coast. 

Who or what is your “big thing in life”?  er, that’s a hard one to admit to. I would say two things – a person and my country! Say no more. 

You have tattoo’s that we have seen, what are they?  right arm; clan crest and Liverpool & Celtic, referring to my two football teams and my clan. Left arm, a Scottish thistle and Dalriada, and “sons of Kilkenny” for my mum. 

Yes that’s another question – what is your accent?  another hard one, half Irish, half Scottish and half Scouse, work that one out! I have lived in England, Ireland, Wales and Scotland.

We see you with a pipe band, what do you play?  nothing, they won’t let me near any pipes or drums! They made me the band manager because I have got them some gigs and take care of the coaches, ferries and any hotels needed.  I am not the manager any more, the band got a new Pipe Major, he does all that himself now, but I still go to all major band events when possible.

Where are your family?  Mum and Stuart are in Liverpool, Scott is in Wirral. In laws and outlaws are all over the place, mainly Ireland. My Dad is drinking whisky on a cloud with others (the angels share). He fought in WWII in Burma, he was a special forces Chindit. He survived the war only to be killed at work in Liverpool in an explosion. He was a carpenter my Dad. Dad was a McLean, Mum is a Daley. 

Ah yes, is that why you do Irish tours?  Aye, I love taking tours in Ireland, so different from Scotland, but still Celtic!

Is it true you only offer whisky tours now?  No not at all, only recently we had numerous tours for couples, wee and large groups, not dedicated to whisky, we do everything here!

But you do like a dram?  Oh yes, several to be honest, I can’t do whisky tours properly without some research can I? Scotland has over 100 distilleries, whereas Ireland has 5 or 6 you can actually get into – at the moment, watch this space!

What do you keep as sacred?  My special friends, my country, my Dad my mum and boys. And a few special bottles of whisky I have hidden away!

Paul’s guest (Finland) saw an interview with Paul a while back and wished to add on some questions.

www.mcleanscotland.com

info@mcleanscotland.com

Jim Beam Makes History, Fills 13 Millionth Barrel Of Bourbon

Clermont, Kentucky – Jim Beam® Bourbon made history today by achieving a bourbon-industry first by filling its 13 millionth barrel of bourbon since the repeal of Prohibition in 1933. The barrel was personally filled and sealed by Fred Noe, Jim Beam’s great-grandson and seventh generation master distiller, at the company’s flagship distillery in Clermont, Ky. Also on hand to celebrate the milestone was Freddie Noe, an eighth generation Beam who also works at the distillery. 

“I guess, in this case, 13 is a lucky number,” said Noe. “As a family, we’re proud of this milestone. It speaks loudly and proudly to our longevity and history, and bolsters our position as the world’s largest producer of bourbon. We’ve been making bourbon a long time and we’ve made a lot of it.”

The historic milestone, achieved less than three years after the filling of the 12 millionth barrel, underscores bourbon’s soaring popularity the world over. Domestic sales of bourbon have increased by 40 percent in the past five years and exports have topped the $1 billion mark. 

Demand for Jim Beam Bourbon is on the rise, as well – not just Jim Beam’s flagship white label bourbon, but its entire award-winning bourbon portfolio featuring Jim Beam® Black,  Jim Beam® Devil’s Cut®, Jim Beam Honey®, Jim Beam® Maple, Jim Beam® Signature Craft, Red Stag by Jim Beam®, Jim Beam® Rye and the brand new Jim Beam® Single Barrel. The Jim Beam portfolio, once limited to a single brand, now includes 20 bourbon expressions.

Fueled by the company’s commitment to innovation and pioneering the flavored whiskey category, Beam has continued to expand its operations in Kentucky to meet increased production demands while remaining true to the brand’s heritage and authenticity.  Each year, Jim Beam sells more than 7 million cases globally, and the Jim Beam brand family is up 13.1 percent in net sales year-to-date through the end of February.   

“This recent success is a testament to the craft and heritage of ‘America’s Native Spirit,’” said Noe, who has been on hand for a number of barreling milestones in his 30 plus years at the Beam distillery. “Globally, bourbon is in huge demand, and we’re producing it at a faster rate than ever before. We expect even less time to pass between now and the 14 millionth barrel fill than the three short years it took us to hit 13 million after 12 million.”

The 13 millionth barrel will be aged inside the distillery’s historic rackhouse D, a nine-story rackhouse re-built by Jim Beam and his son, T. Jeremiah, after Prohibition, right on the distillery grounds and open to Beam’s bourbon fans who come to tour the Jim Beam American Stillhouse. 

According to Noe, 13 million barrels of bourbon would:

• Yield more than 285 million cases of Jim Beam Bourbon;
• Fill more than 3 billion bottles of Jim Beam Bourbon;
• Create more than 56 billion bourbon cocktails – enough for every person on Earth to enjoy one Jim Beam cocktail every day for seven days straight;
• Stretch from the United States to China via the Pacific Ocean, when stacked end to end; and
• Reach the top of the world’s tallest building, the Burj Khalifa in Dubai, 14,000 times when stacked end to end.

For more information on Jim Beam, please visit www.jimbeam.com, www.facebook.com/jimbeamus, or @jimbeamofficial.

Wow, so summer is here at last. We hope that you have time to enjoy the weather with your families and have some time away from the daily grind.

So much has happened and taken place for us – and I’m sure all of you – but there is still so much more to come. No rest for the wicked! In May and June we had The London Whisky Weekender, Fèis Ìle 2014, the ‘Spirit of Indie’ and Glenlivet series and more besides.

So, in this eagerly awaited instalment of ‘The Lounger’ you will find news on the next Whisky Festivals, the current and next tasting series and other events, plus industry news, an event review and of course the all-important competition…

Let’s crack on!

SINGLE MALTS OF SCOTLAND

Our current series is going great guns with the London, Leeds and Liverpool dates having already taken place. However, if you are in Sheffield, Newcastle, Brighton or York you are in luck as there are still places available! A lovely tasting of 6 single cask stunners from the ‘Single Malts of Scotland’ range.

SMOS – DATES AND VENUES:

SHEFFIELD Tuesday 15th July 7pm THE TAP, PLATFORM 1B, TRAIN STN.
BRIGHTON Thursday 17th July 7pm LORD NELSON, 36 TRAFALGAR ST.
NEWCASTLE Friday 18th July 7pm BLACKFRIARS, FRIAR STREET

SEPTEMBER WORLD WHISKY REVIEW

One of our most popular tasting series is back, bigger and better than ever!  As most of you will know, we love whiskies from everywhere as long as they are tasty. Well, more and more whiskies from all over the world qualify in this regard. So for this series, put simply, we will be tasting – blind – six whiskies from around the world in our regular venues around the country. Just click on the relevant link below to get booking.

WORLD WHISKY REVIEW – DATES AND VENUES:

LONDON Wednesday 10th Sept 7pm THE RED LION, CROWN PASSAGE
SHEFFIELD Tuesday 16th Sept 7pm THE TAP, PLATFORM 1B, TRAIN STN.
LIVERPOOL Wednesday 17th Sept 7pm JENNY’S BAR, FENWICK ST.
LEEDS Thursday 18th Sept 7pm CROSSKEYS, WATER LANE
BRIGHTON Thursday 18th Sept 7pm LORD NELSON, 36 TRAFALGAR ST. MANCHESTER Friday 19th Sept 7pm BRITONS PROTECTION
NEWCASTLE Friday 19th Sept 7pm BLACKFRIARS, FRIAR STREET
YORK Saturday 20th Sept 7pm BRIGANTES, MICKLEGATE

TASTING FROM HOME PACK

For those unwilling or unable to make a ‘physical’ tasting, we will be offering this series as a ‘tasting pac’k so you can enjoy at your leisure from home. These have been extremely popular so far and this version will be available from September – watch this space!

WHISKY (FESTIVALS) GALORE!
Early-Bird for Liverpool & York(shire)

Our ‘autumn season’ festivals will soon be upon us and we wanted to give you one final opportunity to take advantage of the early-bird tickets for Liverpool and York(shire). To that effect we will keep the 2 for £50 offer on both these festivals until this Sunday, the 12th July. After that, like Manchester, both festivals will revert to the regular price of £30 for a full day ticket or £20 for a half day’s fun. Still great value, but I’m sure you’d rather pay less! Just click on the relevant banner to be taken to the relevant festival.

We are working hard to make these the best festivals in their respective areas yet, so keep checking the website for more details on exhibitors and classes over the summer.

EVENT REVIEWS

We’ve desperately been trying to keep up with all of our events on the ‘Blog’ and so we have reviews of the amazing London Whisky Weekender, our Tall Ship tastings at the Islay Festival and our recent Glenlivet Vertical series. Worth taking a look I reckon, plus check out the video of the London Whisky Weekender – you might spot yourself!

COMPETITION TIME

Seeing as there is a small competition for teams from various nations kicking an inflated leather globe around a field at the moment, we thought we would theme our very own competition around this obscure pastime. Click here to submit your answers.

1. Which brand of whisky has ex-England Footballer David Beckham signed for as Brand Ambassador?
2. Which Islay Distillery hosted its very own World Cup at this years Fèis Ìle?
3. Which Scotch Distillery is geographically closest to Brazil, the host nation and ex-players of Football?
4. Name 4 whisky distilleries located in the World Cup finalists (2014) home countries.
5. Who famously stated that ‘this whisky has more bite than Luis Suarez’?

2 winners will receive a World Whisky Review tasting pack when we have them in September.

MUSIC FESTIVALS

You may or may not realise that last year TWL ‘did’ its first music festival – The Beacons Festival in North Yorkshire. The team took the cask bar and a complement of fine whiskies and educated, entertained and refreshed the festival-goers into the small hours over three days.

Well, so good a time did we have that we have decided to do it all again! This time Joe and team will be not only be at Beacons once more, but also the fabulous Secret Garden Party in Cambridge. So if you or anyone you know are planning a trip to either, tell them to come and say hi and try some great whiskies.

Enjoy your summer whatever you get up to and remember a whisky is not just for winter!

Sláinte,
Eddie, Amanda and Joe
The Whisky Lounge Team

Price: £25.00
Date: Thursday 31st July
Time: 7:00PM
Location: N&P Cellars, Stourbridge get directions

BOOK ONLINE

JULY UPDATE: NEW STAR STRIKERS SUBBED ON

The team have barely set out their stall when, just minutes in to the first half, Members all over the country rise to their feet in a frenzy of excitement as nearly half the July players are carried off the pitch. But it’s a game of two halves so we’ve rushed to sub in some star strikers. Wearing number 121.72 is the legendary playmaker form the Western Isles and keep an eye out for fresh talent, 4.193: for a big lad, he’s good with his feet. At the end of the day, it’s a funny old game and none of the pundits can predict the line-up for next week, so get yours in the back of the net today…

Sweet, fruity & mellow

121.72 A curious camping trip

NEW WEB EXCLUSIVE!

BUY £49.20

7.100 Hawaiian holidays

BUY £134.80

Spicy & sweet

36.76 A sweet Winter Warmer

NEW!

BUY £56.70

9.85 A seesaw of sweet and savoury

BUY £54.50

Light & delicate

37.56 Sweet, tart and spicy

NEW!

BUY £45.00

Oily & coastal

4.193 Spicy lamb ’next-day’ sandwich

NEW WEB EXCLUSIVE!

BUY £60.00

Browse New Outturn

Browse all bottlings

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

CHIVAS REGAL GETS SET TO SELECT THE FIRST CHIVAS MASTER

On Tuesday 15 July 2014 in New York City, Chivas Regal, the world’s original luxury whisky, will announce the global winner of the inaugural Chivas Masters competition.

Launched earlier this year, the competition has seen the world’s best bartenders from 13 countries compete for the title, whilst in search of the next generation of classic cocktails. Throughout the competition competitors have been asked to craft a modern classic drink inspired by four great cocktail eras; the Classic Age (1880-1920) the Post War Boom (1945-1965), the Disco Years (1975-1990) and lastly the modern Age of Revivalism.

Over the course of the two-day final, a panel of industry experts will conduct a series of workshops and challenges to test the creativity, style and mixology skills of the competitors. Max Warner, Chivas Global Brand Ambassador will be joined by an esteemed panel of judges including Ago Perrone, Director of Mixology at the Connaught Bar in London to select the final Master. The judges will be assessing competitors on performance, knowledge of cocktail culture and creativity, and will be looking for a cocktail that can stand the test of time to become the next cocktail classic.

The winner of the Chivas Masters title will be announced at a cocktail evening at Nomad, New York, and will be presented with a grand prize on the night of 15th July. All competitors taking part in the competition will conclude their trip with a visit to the world’s premier cocktail festival ‘Tales of the Cocktail’ in New Orleans, where Chivas is sponsoring the Best American/International Cocktail Bar at the Spirited Awards.

For more information visit: www.chivas.com 

About Chivas Regal

Chivas Regal is a truly global brand, selling 4.9 million 9L cases annually in more than 150 countries across Europe, Asia Pacific and Americas. The Chivas Regal range is the epitome of style, substance and exclusivity and includes Chivas Regal 12, 18 and 25 Year Old. www.chivas.com

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport. www.chivasbrothers.com

BALLANTINE’S ANNOUNCES THE WINNER OF THE BAR PROJECT 

“L’Epicerie”, a grocery-themed bar designed by Moroccan-born Abderrahim El Afsar, will be brought to life by Ballantine’s in the heart of Paris this autumn

Ballantine’s, the world’s No 2 Scotch whisky, today announced the winner of The Bar Project; an innovative and entrepreneurial challenge that took place in France earlier this year, offering consumers the unique opportunity to devise a concept for their own dream bar.  The Bar Project by Ballantine’s saw more than 100 bar concepts submitted – via Facebook – by the French public. A jury including Simon Baldeyrou, CEO of Deezer in France and Laura Leonard, a renowned interior designer, selected their top three entries, which were then put to the public vote, with “L’Epicerie” achieving almost 50% of the overall votes cast.  

The winner of the challenge, as voted for by the public, is Abderrahim El Afsar – more commonly known as “Abdou” –  whose Moroccan-inspired, grocery-themed bar concept will now be brought to life by Ballantine’s this September, within famous Parisian club “Le Chacha”. 

Abdou’s unique cocktail bar concept “L’Epicerie” enables the customer to select their own fruits, vegetables, herbs and spices, with these ingredients then forming the base of their own sophisticated and delicious cocktail. Infused with plants, spice jars, fruit baskets and bouquets of fresh herbs, “L’Epicerie” evokes the sense of a Moroccan ‘night food market’. Customers will be able to browse the bar’s inviting shelves, filling their shopping basket with the finest ingredients of their choice. The experienced mixologists behind the bar will then create an innovative whisky cocktail with these ingredients, selecting the most appropriate expression from the Ballantine’s range to match, which customers will be able to drink around the large host table that forms the centrepiece of the bar. 

Abdou El Asfari, the winning designer of this impressive concept, was born in Morocco and went on to become Head Bartender at several well-known bars in the country. He moved to France in 2013 to continue to practise his passion in luxury hotels and at private parties, always staying true to his Moroccan roots and taking inspiration from the country’s opulent spices, fresh fruits and vegetables. 

Abdou commented: “I have always dreamed of creating my own bar and, thanks to The Bar Project by Ballantine’s, it’s finally come true. I have learned so much through the whole experience, and I can’t wait until the grand opening of my bar this September!” 

Peter Moore, Global Brand Director for Ballantine’s, added: “The Bar Project has been a hugely successful pilot initiative for Ballantine’s in France, and we were pleased to see such high quality entries from across the country. L’Epicerie is a hugely innovative concept and one that reflects Abdou’s own Moroccan heritage and back-story. We hope to now see some of our other Ballantine’s markets continuing the success of the campaign and launching The Bar Project in their own country, giving our customers around the world the chance to participate.” 

“L’Epicerie” will open its doors to the public on the 4^th September 2014, on the first floor of Le Chacha, situated in Paris’s first district. 

For more information about The Bar Project by Ballantine’s, visit www.ballantinesbarproject.fr. 

Notes

About The Bar Project by Ballantine’s:

The Bar Project by Ballantine’s launched in France in February 2014, offering French consumers the chance to create the bar of their dreams, with the winning design to be brought to life by Ballantine’s for a limited period in the heart of Paris. More than 100 designs were submitted, which were then reviewed by a panel of experts; Simon Baldeyrou, CEO of Deezer France, Laura Leonard, renowned interior designer, Hirmane Abdoulhakime, Artisitic Director of Le Chacha Club and Mathieu Deslandes, Marketing Director of Pernod. Three finalists were chosen – “L’Epicerie”, “The Charlatan” and “Ball Cocktail” – and were put to the public vote, with “L’Epicerie” being crowned the overall winner. Ballantine’s will now work with the winning designer, Abdou El Asfari, to bring his design to life for a limited period in Le Chacha Club. The bar will officially open to the public on the 4^th September 2014. 

About Le Chacha Club:

Le Chacha is situated in the heart of Paris’s first district, a key feature of the nightlife scene. A restaurant, bar and nightclub, the décor evokes a 1930s apartment with the various rooms lending themselves to a range of uses, from showrooms to fashion shoots and even music studios. The winner of The Bar Project by Ballantine’s will be given the opportunity to transform the first floor of Le Chacha; 45 square meters will be converted into a new look in line with the winner’s vision. 

About Ballantine’s:

Ballantine’s is the No 1 Scotch whisky in Europe and the world’s No 2 Scotch whisky by volume, and the range sells over 70 million bottles a year worldwide. Ballantine’s has won more than 120 trophies and medals at international competitions in the past 10 years for quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the exclusive 40 Year Old, is the most extensive in the world of Scotch and is maintained by the latest in a tradition of Master Blenders that dates back to 1827. 

About Chivas Brothers:

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

BACK IN STOCK…
(items we’ve carried in the past that have just arrived again)

Canada – Other Spirits

• Royal Canadian Small Batch Canadian Whisky 750ml (Elsewhere $30) ( Price: Hidden )

Scotland – Single Malt Scotch

• Arran Sauternes Finish Single Malt Whisky 750ml – 5 available ($69.99)

United States – Bourbon and Rye

• Dad’s Hat Pennsylvania Rye Whiskey 750ml ($42.99)

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

The Big Whisky Interview…

Paul McLean interviews a bottle of Laphroaig Select 

Where do I start? … well hello Mr Select, it is good to meet you.  Please – tell me, where were you born?

Select: I am an Islay production, born and bred Islay, off Scotland’s west coast. My ancestors are also from Islay, I can trace them back to 1815.

Paul: Tell me a wee bit about yourself.

Select: I like to think I am special, even though a part of a big family. I have a large part of me that is Scottish, a part American; I have been left alone to contemplate for 6 months in a warm warehouse. I also have some European in me – I am sweet really with a powerful aroma.

Paul: You have that certain Islay colour about you. Have you been in the sun?

Select: No, mine is a natural colour, very complex in my taste. I do love giving pleasure to people, I am a FRIENDLY KIND!

Paul: What do you know of your ancestors?

Select: 80-90 years ago, Ian Hunter was one of the biggest influences in my life as he was one of the first distillers to travel to bourbon county in the USA. He later married this ‘new’ style with European (I have a hint of Spain in me also). I have a grand history!

Paul: How old are you?

Select: Ah, I cannot say, all I will say is that I am well matured. I am a blend of family members.

Paul: You obviously like meeting people. Where can they find you? 

Select: At the moment I am on a world tour, starting in Australia and parts of Europe, and soon to be visiting the US later this month. I will be touring the world – give me time.

Paul: Many thanks for your time Mr Select, much appreciated.

Paul wishes to thank Vicky at Laphroaig and all the team on Islay in the help of this interview. The “interview” ended with a dram, and grand it was, a dram for sharing and a dram to savour slowly looking out over the sea that surrounds Laphroaig distillery. 

Select; Bottled at 40% ABV, Laphroaig tell me that the new single malt offers the trademark ‘peat reek’, an additional layer of complexity and depth brought about by the fusion of the maturation styles and different woods. Master Distiller John Campbell said; “Select is an exciting and unique expression that brings together the best of Laphroaig’s flavour profile”. Who are we to disagree? 

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