GOLD FOR BAIN’S CAPE MOUNTAIN WHISKY IN CHINA 

Bain’s Cape Mountain Whisky, South Africa’s first single grain whisky made from the finest local grain, has taken a gold medal at the 2014 China Wine and Spirits competition, the biggest and most prestigious of its kind in Hong Kong and China. Entries are tasted and judged according to price, and medals awarded to those offering the best value, a crucial indicator for sales success in China. 

Eliska Botha, global marketing manager for Bain’s Cape Mountain Whisky, says receiving a gold medal at this competition, which is judged by the top buyers, importers, distributors and retailers in the Far East, puts this proudly South African whisky and title holder of the World’s Best Grain Whisky at the 2013 World Whisky Awards, in a very favourable position. 

“Although Bain’s Cape Mountain Whisky is only exported to a few countries in Africa, North America and Europe, the Chinese market has become very important for spirits brands from all over. Consumers in the Far East have a particularly keen interest in and palate for whiskies and the market there is fast becoming one of the largest in the world. 

“It’s heartening to know that the Chinese market awards our proudly South African whisky and this award could open doors for us when we are ready to export to the Far East.” 

Crafted at the James Sedgwick’s Distillery situated in one of South Africa’s most picturesque regions near the Bainskloof Pass, the whisky is inspired by the area’s magnificent peaks, cool, sparkling streams, wooded valleys and an unmatched wealth of indigenous fynbos. Only the finest South African grain is used together with water that flows over 850 million year old sandstone and indigenous fynbos, setting Bain’s Cape Mountain Whisky apart from any other whisky produced in the world. 

The whisky is quite uniquely double-matured, first for three years in casks previously used for Bourbon before being revatted into a fresh set of casks for a further maturation period that results in its exceptionally smooth and unique taste. 

Bain’s Cape Mountain Whisky retails in South Africa for about R220 and is available at leading liquor outlets. 

 

Bain’s Cape Mountain Whisky kry goud in China 

Bain’s Cape Mountain Whisky, Suid-Afrika se eerste enkelgraanwhisky wat van die allerbeste plaaslike graan gemaak word, het by die 2014 China Wine and Spirits-kompetisie, die grootste en glansrykste van dié aard in Hongkong en China, ’n goue medalje verower. Inskrywings is aan die hand van prys geproe en beoordeel, en medaljes is toegeken aan dié wat die beste waarde bied. In China is dít ’n baie belangrike aanwyser wat verkope betref. 

Eliska Botha, die globale bemarkingsbestuurder vir Bain’s Cape Mountain Whisky, sê die verowering van ’n goue medalje by dié kompetisie, waar die voorste kopers, invoerders, verspreiders en kleinhandelaars in die Verre Ooste as beoordelaars optree, plaas dié trots Suid-Afrikaanse whisky en houer van die 2013 World Whisky Awards se titel van Beste Graanwhisky ter Wêreld in ’n baie gunstige posisie. 

“Hoewel Bain’s Cape Mountain Whisky na net enkele lande in Afrika, Noord-Amerika en Europa uitgevoer word, het die Chinese mark vir talle spiritualieë-handelsmerke van oraloor baie belangrik geword. In die Verre Ooste stel verbruikers veral in whisky belang, en ontwikkel hulle ’n smaak daarvoor. Daardie mark word baie gou een van die grootstes ter wêreld. 

“Dis bemoedigend dat die Chinese mark ons trots Suid-Afrikaanse whisky beloon. Dié toekenning kan deure vir ons oopmaak wanneer ons gereed is om na die Verre Ooste toe uit te voer.” 

Die whisky word by die The James Sedgwick’s-distilleerdery in ’n prentjiemooi streek naby die Bainskloofpas gemaak. Die bergpieke wat bo die gebied uittroon, die koel, helder strome, digbegroeide valleie en weergalose weelde aan inheemse fynbos is die inspirasie vir die whisky. Net die allerbeste Suid-Afrikaanse graan word vir die whisky gebruik, asook water wat oor sandsteen van 850 miljoen jaar oud en deur die inheemse fynbos loop. Dit sorg dat Bain’s Cape Mountain Whisky anders as enige ander whisky ter wêreld smaak. 

Die whisky word heel uniek dubbel verouder – eerstens drie jaar lank in vate wat voorheen vir Bourbon whisky gebruik is, en dan in ’n vars versameling vate vir nóg ’n verouderingstyd wat vir die uitsonderlik gladde en unieke smaak sorg. 

Die kleinhandelprys van Bain’s Cape Mountain Whisky in Suid-Afrika is omtrent R220, en dit is by die voorste drankwinkels te koop.

March 2014 Outturn Offerings

Cask No. 72.29                       $235

Luxurious afternoon tea

Speyside, Lossie

Lively, fresh and fruity on the nose, it presents biscotti and Battenburg cake, espresso coffee, buttered toast with marmalade, honey pancakes, Danish pastries and chocolate cake with butter icing. The texture is thick and buttery and curiously soapy; sweet then sour, with orange chocolate in the aftertaste, and a trace of rosemary in the finish. Water depresses the aroma but adds warm sandalwood and tablet, but now the taste is much reduced: musty with gentle caramel and rhubarb sweets. Best enjoyed straight. The distillery draws its water from the Black Burn in the grounds of Pluscarden Abbey, which once made ale so good ‘it filled the abbey with unutterable bliss’.

Drinking tip: In a Continental café, after shopping

Colour: Tawny gold

Cask: Refill hogshead

Age: 30 years

Date distilled: November 1982

Alcohol: 53.2%

USA allocation: 90 bottles

Cask No. 26.95                       $100

Rose petals on a tropical breeze

Highland, Northern

The nose was a fresh, sweetly tropical breeze, carrying suggestions of lemon drizzle cake, lime, rose petals, toffee waffles, honey and vanilla; with white wine, grass, wood and wax all deepening the complexity. The neat palate had the mouth-nipping warmth of nutmeg and other woody spices, but was also fruity and juicy – lemon juice, Frutella, honey on toast, Demerara, shortbread and donuts – we were salivating. The reduced nose continued perfumed and sweet – apricot Danish pastries, chocolate and polished wood. The palate now – so tasty – cinnamon-dusted crème brûlée – gentle spices teasing and playing with perfumed, waxy fruits. From Diageo’s most northerly distillery.

Drinking tip: To accompany any summery situation – or just to recall summer when it seems so far away

Colour: Polished straw

Cask: First-fill barrel

Age: 10 years

Date distilled: June 2003

Alcohol: 61.3%

USA allocation: 114 bottles

 

Cask No. 33.130                     $110

The Farmyard and the Chip Shop

Islay

This presented two distinct scenarios which had the panel scratching collective heads. Malt in hessian sacks, sillage, tomatoes and compost in one camp. Fish and chips, in paper, oyster shells and lobster pots in the other. Vanilla pods and apple chutney and some tropical fruits popped up. Then the Islay personality roared into action with coal buckets, Germoline and barbeque smoke. With water it reminded one of a cedarwood chest of blankets with mothballs and another of laundry day at the beach. A curious creamy mouthfeel of peach yoghurt left the panel scratching their heads to the last drop.

Drinking tip: Eating a chippie on the pier

Colour: Silvery locks

Cask: Second-fill barrel

Age: 11 years

Date distilled: April 2002

Alcohol: 56.1%

USA allocation: 84 bottles

Cask No. 36.62                       $170

The Italian Job

Speyside, Spey

We were greeted by a fresh, chalky and slightly mineralic aroma; laundry drying in a sea breeze, fresh cut wood and a hint of grappa-esque eau de vie. A light sweetness is lingering in the background, refreshers and Campino fruit bonbons. Fizzy on the tongue to start, then turning sweeter into grape juice and Rowntree’s Randoms. Herbal flavours follow; ciabatta bread, Parma ham and hard parmesan cheese grated on top. With water becoming even more mineralic, almost flinty, like an austere white Lombardian wine enjoyed on a terrace overlooking Lake Como late in the afternoon. The taste has an intriguing balance of sour cream crisps and a honey yogurt ice cream – Salute!

Drinking tip: Whilst on holiday in Italy

Colour: Virgin olive oil

Cask: Second-fill hogshead

Age: 21 years

Date distilled: October 1991

Alcohol: 51.3%

USA allocation: 89 bottles

Cask No. 66.46                       $110

‘Pretty Woman’ in a new Maserati

Highland, Eastern

Apart from plum, dark cherry and smoky ribs on beach barbeques – this nose was all leather and wood – the interior of a new Maserati, polishing rifles in log cabins – one panellist imagined cedar ball-gags and Julia Roberts in ‘Pretty Woman’ boots. The taste also held plenty of wood – ‘trees growing in clove fields’, bamboo shoots – and ‘a baseball bat in the mouth’; besides that – tar, dry smoke, toffee and chicory coffee – fantastic intensity! The reduced nose elicited comments about bagpipe bladders, Bovril and old pipe stems. The palate developed Biltong, pecan brittle, hickory chips, treacle and chocolate. From Kennethmont’s 1899 distillery.

Drinking tip: While watching a DVD of Bruce Springsteen in concert – or a football match

Colour: Ox-blood brogues

Cask: Refill Sherry butt

Age: 11 years

Date distilled: July 2002

Alcohol: 56.7%

USA allocation: 180 bottles

Cask No. 127.38                     $100

Enticing fume of a peat reek

Islay

This nose is big and with so many facets that it will be difficult to describe with the limitations of a tasting note. Sweet smoke, bacon crisps, pork cracklings, honey and soya sauce, slightly burnt corn on the cob, oily mackerels, Germolene and tarry drift wood. The taste was absolutely huge, stunning, WOW! Sweet, smoky, ashy, briny; like a peat fire blazing in a croft house by the edge of the Atlantic grilling mackerels and honey smoked bacon. With water less intense sweet peat smoke with earthy (compost), herbal aromas like that of a good fish stock. The taste now Mediterranean pork with sage plums and oven roasted tomatoes rolled in herbs.

Drinking tip: Just drink it!

Colour: Honeycomb

Cask: Refill Sherry butt

Age: 10 years

Date distilled: August 2003

Alcohol: 66.3%

USA allocation: 120 bottles

Cask No. G3.6                        $270

Fascinating reminder of a bygone era

Grain

Everyone in the Panel relaxed and felt very comfortable with nosing this rare sample from the now closed Edinburgh distillery built in 1855. Very deep wood and new leather aromas are all very well integrated; smoked aromatic wood, polished wood but also freshly cut wood and sawdust. There is an underlying sweetness best described as breakfast waffles with vanilla ice cream. The taste surprises with a sweet smoke and a volcanic ashyness to start, then very smooth, floral and sweet; chocolate honeycomb, muscovado sugar and Black Jacks. With water the aroma becomes slightly chalky and soapy and the taste ashy, fruity (apples and watermelons) and a Starburst candy sweetness.

Drinking tip: We all agreed that this dram is enjoyed best without adding water

Colour: Tarnished bronze

Cask: Refill hogshead

Age: 33 years

Date distilled: May 1979

Alcohol: 53.2%

USA allocation: 60 bottles

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

Single Track Spirits (the other distillery in Wyoming) in Cody is ready to release its first batch of whiskey! It is Wheat Whiskey made from local grains (93% wheat, 7% barley) in small batches on a 250 gallon copper pot still.  This is a small, one man operation situated in a 90 year old log barn converted to distillery and quantities are very limited- the first batch should be 80-100 cases and includes whiskey from the first 6 barrels made.  Aging is in new charred oak barrels for 17 months. The whiskey will be bottled at cask strength (115 proof) and is smooth with nutty, honey flavors and floral tones on the nose and back of the palette.  It is very fine.

Federal Wines & Spirits

Tuesday, March 18th, 2014

Gordon & MacPhail Single Malt Tasting
with Gary Keimach
Thursday, March 20th 2014
4:30 P.M. or 6:00 P.M.

We’ll have all the scotches below at both sessions. Pick the one that works best for you, but as tasting regulars know, space is limited so please be prompt. We will let people in 10 minutes before each tasting.

Benromach:
Benromach 10YO

Gordon and Macphail:
Glenturret 11YO
Mortladch 11YO Cask Strength
Mortlach 15YO
Mortlach 21YO
Caol Ila 10YO Cask Strength

We will also have some Glencairn scotch tasting glasses on sale.

Joe Howell
Federal Wine & Spirits
________________________________________
Email: joe@federalwine.com
Phone: (617) 367-8605
Web: http://www.federalwine.com/

 

UK vlogger Joe Ellis from Whisky Wednesday reviews Crown Royal Canadian Whisky. 

http://youtu.be/FbN4NPRqveM 

http://Facebook.com/whiskytube 

http://Twitter.com/whiskytube

Margaret wins global PR account for William Grant & Sons Innovation brands

London based creative agency Margaret has strengthened its food and drink division with a new account win for the retained Global PR for the William Grant & Sons Innovation portfolio.

Margaret will be responsible for helping to develop outstanding creative ideas that will build the portfolio in global markets. The brands include Reyka vodka, Solerno liqueur, Hudson whiskey, Milagro tequila and new whisky portfolio including Girvan Patent Still, Gordon Highlanders, Kininvie and Rare Cask reserves.

The account, which was won in a three-way pitch, will be headed-up by Agency Director Olly Dixon and PR Director Lucy Stanfield.

Olly said, “We’re thrilled to be working with the Innovation team and to be part of the William Grant & Sons extended family. We thrive on developing memorable, creative campaigns and the Innovation portfolio is already proving to be full of rich stories and inspiration. It is a great opportunity for us to create ideas and communication strategies for a global portfolio with a focus on nurturing brands to realise their full potential”

Damien Heary, Planning & Innovation Director at William Grant & Sons commented, “Fundamental to any new innovation from William Grant & Sons is combining incredible liquids with ideas that are exciting, compelling & highly different. Whether that’s creating a new category in aged Single Grain whisky like we have done with the Girvan Patent Still, delivering small batch craft to the vodka category with our premium craft Icelandic Vodka REYKA, or launching our most reclusive treasure – Kininvie Single Malt whisky – to malt enthusiasts in Taiwan. We seek to bring this philosophy to life not only in the creation of these brands but in the way we bring them to life for consumers and that was the central attribute we were looking for when we chose MARGARET as our Global PR partner.”

Margaret was set-up by three friends Katy Louis (Ex Dazed & Confused), Emma Pettit (Ex Institute of Contemporary Arts) and Olly Dixon (Ex music promoter and producer). Now in its 7th year, it is based in London Fields, Hackney and covers creative campaigns for PR, marketing, events and social media for brands, venues, film distributors and festivals, music events, contemporary arts and photography and cultural institutions. 

The Famous Grouse Experience

presents

The Famous Feastival

The Famous Feastival, on Sunday 25th May, is a celebration of food, whisky, chocolate and music, held at Scotland’s Oldest whisky distillery, The Glenturret, at The Famous Grouse Experience in Crieff. This year’s feastival is delighted to be working with world renowned British chef Tom Kitchin.

Choose from a delicious selection of VIP Events, including lunch with Tom Kitchin, a tantalising array of public events, including chocolate and whisky tasting sessions, and don’t forget a tour around the Distillery.

From Whisky Kiss to Whisky Baba, it’s a feast for all five of your senses.

VIP tickets go on sale today and are sure to be popular for whisky lovers, chocoholics and foodies alike. So don’t delay and book today!

BOOK YOUR TICKETS TODAY

  

With the excitement surrounding whiskey at an all-time high, we’re constantly inundated with questions about the next big thing. Single malt whisky fans are constantly searching for the next great cask. Bourbon fans continue to hunt liquor stores from coast to coast in search of the elusive Pappy Van Winkle. However, the next big thing for whiskey fans just hit American soil this week and the anticipation has been building for some time. The next big thing for whiskey drinkers isn’t a single malt or an American whiskey, but rather a pot-distilled Irish masterpiece. For the last few years we’ve been fielding numerous phone calls and emails from customers who have heard about, read about, or tasted something called Green Spot — a traditional Irish whiskey that’s acquired a cult-like following abroad. We’re now happy to report that, after years of saying “we’re sorry, but that whiskey isn’t available in the United States,” Green Spot has finally landed in California, just in time for St. Patrick’s Day. It’s going to take American by storm and it’s going to sell very, very fast.

Green Spot Single Pure Pot Still Irish Whiskey 750ml ($44.99)

The elusive Green Spot Whiskey is finally here. This legendary whiskey is partly responsible for the resurgence in popularity of pure pot still whiskey, the traditional Irish method of whiskey production. Green Spot began as the house brand for a Dublin wine merchant Mitchell & Sons. After consolidation of the Irish Whiskey market, Mitchell & Sons negotiated an agreement to be provided a small quantity of whiskey to support the brand. The current blend consists of 8-9 year old whiskey of which 25% is aged in sherry casks. Fewer than 1,000 cases are produced a year.

David Othenin-Girard | K&L Staff Member | Review Date: March 17, 2014

Green Spot has been the holy grail of Irish Whiskey since my start in this business nearly 10 years ago. I remember a famous restaurant in Los Angeles used to display a bottle on the bar (smuggled illegally) but refuse to pour it unless you owned the place. When I finally convinced them to let me taste, I finally understood why everybody made such a big deal out of it. The legacy of the prominent Dublin wine merchant, Mitchell & Sons, who’d matured and bottled those original stocks of sherry cask pure pot still whisky, is solidly considered one of the world’s great whisky. Today it’s aged at Midleton to a specific recipe, from one of the distillery’s 3 pure pot still recipe. This is not a smack you in the mouth powerful whiskey like the red breast cask strength. Instead it’s supple and soft and drinks like a dream. This is probably why Irish Whiskey was the best selling whisky before prohibi tion and they responded to the popularity of blended scotch with consolidation and the creation of blended Irish, a style Irish distillers had resisted until the 1970s. We bought all we could get and have no clue when we’ll be getting more.

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 issue of Whisky Magazine, published 5^th June 2014 is truly global. We take a look at whiskies being produced in countries around the world aside from Scotland, Kentucky, Ireland and Japan, with a particular review of whisky being produced in France.  For our readers looking to visit Kentucky, we follow the Urban Bourbon Trail to discover the distilleries to visit.  Blair and Gavin also report on their Whisky Adventure in New Orleans. 

In July, the issue reports from Canada looking at the new directions in Canadian whisky, with the profiles of five top Canadian whiskies, together with a Drinkers Guide to Nova Scotia and New Brunswick.  This issue also includes a review of the beautiful Scottish islands, Islay and Jura, reviewing the whiskies produced in this region and including a guide on where to stay and where to visit. With this edition of Whisky Magazine our readers will also find an informative book outlining the Whisky Bars of the World

Issue No.119

Special Features

Whisky Travel: New Orleans, Kentucky and  The Urban Bourbon Trail

Special Features: World Whiskies

Publication Date 5th June

Copy  Deadline: 28^th March 

Issue No.120 

Special Features

Canadian Whiskies

Whisky Travel: Islay and Jura

Whisky Bars of the World supplement

Publication Date: 25^th July

Copy Deadline: 9^th May

 whiskymag.com

SelectScotchWhisky.com reviews Gordon & Macphail bottling of Old Pulteney 16YO 

After a long hiatus of interrupted sleep and changing countless nappy’s finally another review from select scotch whisky.

Have a squiz HERE