Blending the skill, creativity and craft of the best mixologists and artists from across the globe.

To celebrate the re-invigoration of Cutty Sark whisky in Japan, the brand recently hosted a weekend event with a difference – Cutty Cargo style!

As part of the International Bartenders show and Whisky Live Tokyo, Cutty Sark invited bartenders, consumers and media to visit the brand’s pop-up speakeasy. There, they had the opportunity to meet three internationally renowned bartenders from New York, London and Tokyo, listen to cutting edge DJs, enjoy the work of some of the best creative artists of this vibrant city and sample bespoke Cutty Sark cocktails.

HEADLINING THE WEEKEND WERE:

Wayne Collins, UK, an internationally recognised award-winning bar trainer, regarded by many within the drinks industry as one of the most knowledgeable, innovative and pioneering bartenders of today.

Jim Meehan, USA, managing partner of PDT (please don’t tell), a world renowned speakeasy bar based in East Village district of New York.

Yujiro Kiyosaki, Japan, owner of Bar Libre in Tokyo, who created classic Japanese-style cocktails with a modern twist.

Irwin Wong, Japan, a well-known portrait photographer. He showcased bespoke work for Cutty Sark capturing the fascinating world of Tokyo’s subculture and underground life.

Shingu Taishi, Japan, illustrator, who created bespoke illustrations of visitors to our Cargo stand during the weekend event.

Wendy Harries Jones, Cutty Sark Senior Brand Manager, said: “Back in 1923, the brand was specially created for the cocktail set and to be mixed.

“We were delighted therefore to blend the skill and experience of three top international bartenders with Kirsteen Campbell, our Master Blender, as well as feature innovative work created by local artists at our Cutty Cargo speakeasy club.

“Our target audience are 25-35 year old male and female urbanites – not the standard audience of most Scotch whisky brands. Having a younger consumer base has driven us to fundamentally change the way we approach, serve, think and talk about whisky – and in Tokyo this was no different – guests enjoyed classic cocktails served in bright yellow mugs whilst enjoying the cool beats from the decks of DJs – our actions define who we are!”

Diageo Special Releases 2014 – they’re here….

It’s cold, it’s dark, people are starting to wear winter coats, and Jim Murray’s Whisky Bible has appeared. There’s still one thing missing: the Diageo Special Releases.

The full set of Diageo Special Releases 2014

While Rocky got a pre-pre-launch tasting a few weeks ago, the main launch party was on Tuesday night, and the bottles have hit our shelves today. If you’re in a rush, you can find the complete list of available bottles here. If you’re after the Port Ellen or Brora, I’d head over there immediately – they don’t usually last long.

In case you’ve not heard of the Special Releases, they are a range of whiskies released by Diageo, the worlds largest drinks company and owner of the largest portfolio of Scottish whisky distilleries. It’s a set of unusual drams, including closed distilleries, lesser-known names and different takes on the big brands, and its arrival each year causes a bit of a splash. There are 11 whiskies in this year’s release, so here goes… To start with, the latest release of the whisky that makes the most noise – Port Ellen 14th Release:

Port Ellen 1978, 35yo, 14th Release, 56.5%, 2,964, £2,200

The fuss about the Port Ellen is its price, which has been rising steeply over the past few years: £300 in 2011, £600 in 2012, £1500 in 2013 and now £2200 in 2014. We’ve not seen any slowing in sales despite the price, and we expect this one to disappear as quickly as usual. If you’ve read this far and want to buy one, then you should probably click through quickly – they won’t last long. This year’s bottling is their oldest yet, distilled in 1978 and matured for 35 years in a mixture of refill European and American oak casks.

Nose: Seashells and hazelnuts, ferns and menthol, all covered with a maritime air – sharp ozone and seaspray. Aniseed balls and fruity touches (pineapple and sweet apple) are joined by a touch of salty prosciutto.
Palate: Sweet and spicy, with a (pleasant) touch of rotting straw in the background. The spice comes from clove-studded oranges and the sweetness from dark chocolate. Behind that there are leafy notes, with forest floor, damp bark and pine joined by some sultana touches.
Finish: Rock pools, damp wood and old oak rancio, with sweet cinnamon butter and rich earth lingering.
Comment: A more maritime and zingy Port Ellen than many of the recent releases, and all the better for it. A good balance of dark and light.

Next, the other top-end staple – Brora 35yo 13th Release:

Brora 1978, 35yo, 48.6%, 2,964 bottles, £1,200

Brora is another bottle that’s gone up sharply over the years, but as the availability of whisky from the closed distillery has been shrinking at quite a rate, it’s understandable – other than the yearly Special Release and the impressive 40 year old Diageo released earlier this year, we’ve only had one new bottle of Brora through our doors in a while, and that sold out immediately. While we managed to get a cask sample of 1978 Brora for the Aurora Brorealis masterclass at The Whisky Show this year, we don’t think there’s much left and don’t see large amounts coming on to the market again.

Nose: Mulchy straw, cream and pineapple, with floral touches, honeysuckle, salted butter and damp hay.
Palate: Creamily textured, sweet and buttery to start, with spice and earthiness coming in behind. Sweet lemon, with bitter pith, and building woody spice are joined by pine needles, mint leaves and touches of chocolate.
Finish: Earth and pine, with a touch of fruit. Gentle smoke and oaky spice linger.
Comment: My style of Brora: not as farmyardy as some, but with the sweet fruit and smoke mixing with a little bit of mulch.

Now we’ve got the two immediate-selling bottles, on to the more intriguing middle of the range, starting with the Benrinnes 21yo:

Benrinnes 21yo, 1992, 56.9%, 2,892, £240

Benrinnes is one of Diageo’s quieter distilleries. It doesn’t get a lot of exposure and, like many in the porfolio, other than in blends only really sees the light of day in a Flora & Fauna release. Its heavy and meaty character lends itself well to sherry-cask maturation, which has started building popularity with a new generation of whisky geeks, looking for something a little different to the classics. It’s not the first time it’s popped up in the Special Releases, with 2009 seeing a 23yo heavily sherried bottling in the line-up, which split opinion thanks to its savoury and heavy character.

Nose: Chocolate tiffin to start – cocoa, cherries, raisins, oats and a touch of spice. That’s backed up with struck match and leather, along with rich riverbank earth and salty liquorice. As it sits (and my nose got used to it), some of the heavier notes roll away to reveal some fragrant leaves and pine needles.
Palate: Sweet cherry and liquorice up front, getting rapidly heavier, with chocolate fudge and cinnamon building. Leather sits in the background with baked apples, cinnamon and a touch of brimstone. Despite those dark flavours, it sits relatively lightly on the tongue, with some fresh apple zinginess.
Finish: Mineral touches, more cocoa, leather and sweet chocolate cookies.
Comment: I expected it to be a sherry monster, and it was. However, it avoided the Bovril/Marmite-like touches of the previous release, instead bringing in a fresher and more fruity character.

Sticking with the lesser known distillers, next is Strathmill 25yo:

Strathmill 25yo, 1988, 2,700 bottles, £275

Strathmill is best known as the core of Diageo’s J&B blended whisky and, like Benrinnes, is mainly known through its Flora & Fauna bottling. They go for a light, grassy and fruity style, which at 12 years old, the age of the F&F, is not that memorable. But with a bit of age, the spirit comes into its own. This bottling sits in the middle, age-wise, going for a balance of elegance and maturation.

Nose: Buttery and sweet to start, changing quickly from being zesty with sharp lemon, and then on to oatcakes, with spice and lemon-rind chunks. It doesn’t really settle down, jumping around and changing a lot, with touches of cinnamon sugar, white wine vinegar, butter icing and lemon sherbet also making an appearance.
Palate: Much more stable, with lemon sherbet, candy floss, barley sugar on top, and heavier notes underneath: brown cinnamon toast, Crunchy Nut Cornflakes (no milk) and sprigs of mint.
Finish: Long, with spicy oak, digestive biscuits and leafy mint.
Comment: The first Strathmill that I have notes for (or remember trying) and a good ‘un. The nutty and toasty notes give a solid base and the minty touches on the finish really work.

Next up, and the first I tried on the evening, is a welcome return from closed Lowlander Rosebank:

Rosebank 21yo, 1992, 4,530 bottles, £299

Rosebank has cropped up a few times in the Special Releases, with this year’s being very reminiscent of the appearance from 2011: a 1990 vintage 21yo with an outturn of almost 6,000 bottles. At the time, we mentioned that with the distillery closing in 1993, and casks rumoured to be in short supply, we didn’t think we’d see many more. This release may only be three quarters the size of the last one, but it’s good to see that they do still have some casks left in the Diageo warehouses. That said, it’s become even more rare in recent years, and yet again we wonder if this could be one of the last releases.

Nose: Sweet butter, honeysuckle and hay, with creamy grain. Pears and nectarines give a fruity centre, with grassiness, pear drops and citrus oil providing a sharper contrast.
Palate: Initially soft and sweet, but quickly developing elegant polished-oak notes, orange zest and toasted almonds. Bitter oak grows, but is balanced by sweet grass and meadow flowers. There’s some darker aniseed and liquorice notes hiding at the back with some woody spice, but it’s restrained and doesn’t overpower.
Finish: Long and warming, with anise and oaky spice. Candied lemons and sherbet develop.
Comment: Almost exactly what I was expecting, although with a bit more weight and richness. A classic Rosebank.

Now on to the better-known Speysiders, starting with the Singleton of Glendullan 38yo:

Singleton of Glendullan 38yo, 59.8%, 3,756 bottles, £750

Glendullan isn’t often seen in the UK these days, with it’s official bottlings being the US edition releases in the Singleton range – Europe get Singleton of Dufftown and Asia get Singleton of Glen Ord. At 38 years old, it’s this year’s oldest Special Release, and it’s also the first appearance from ‘Dullan. This was filled into cask at a punchy 68.5% abv rather than the more usual 63.5%, which has helped it keep its strength over the past three-and-half decades. However, high strength also changes the way it matures and the flavours that develop…

Nose: Oak, toasted grain and green ferns, with sweet toffee and fudge – flapjacks on a picnic? Nougat, Mr Sheen polished tables and marshmallow sit on top of a layer of elegant old oak.
Palate: Sharp apple edges, with toffee, white pepper, cinnamon sugar, lemon oil and damp oak. Damp leaves and old oak dominate, with layers of woody spice and elegant oak.
Finish: Light and sweet with golden sugar, tree bark and – surprise surprise – old oak.
Comment: This year’s wood masterclass, with layers of oak providing elegance, spice and some sweetness. Excellent lingering finish.

And another classic Speyside stalwart: Cragganmore 25yo:

Cragganmore 25yo, 1988, 51.4%, 3,372 bottles, £299

Cragganmore seems to get overlooked in Diageo’s portfolio, even though it’s one of the Classic Malts, and it’s one that I often like returning to – it’s earned its place in that range. This release shows some of Diageo’s 1980′s experimentation, with the whisky matured in refill American oak casks fitted with new wood heads, to add a bit of fresh-oak spiciness to the mix.

Nose: Candied hazelnuts, lime chews, squirty cream, pink marshmallows and Tunnock’s Tea Cakes to start, but with darker notes behind: glacé cherries, earthy touches, toasted grain and a hint of chocolate.
Palate: Soft and oaky, with vanilla cream, golden syrup, oaky spice, green leaves, aniseed balls and sliced apples, with menthol touches sneaking in at the end, with cloves.
Finish: Zingy Granny Smith apples, barley sugar, cocoa and rolled oats. Dark oak and toffee remains.
Comment: Just what I was hoping for – intense, with a balance of green, dark and sweet notes. The finish is immense.

The next on the list is the release in the list that has both dismayed and pleased me the most: Clynelish Select Reserve:

Clynelish Select Reserve, 54.9%, 2,964 bottles, £499

Not only is this the first time that geek-favourite Clynelish has appeared in the Special Releases lineup, it’s also the first no-age-statement whisky in the range. A combination of things that the outspoken whisky fans love and hate, all in one bottle, along with a not-inconsiderable price tag of £500. A whisky that I am almost certainly going to like, but presented in a way that will annoy the whisky geek in me – a dilemma. The story is that Diageo master blender Jim Beveridge was given a brief of producing the best Clynelish that he could, and given that he was behind the table pouring it at the launch, it sounds quite likely.

Nose: Lemon posset with seashells, sweet fruit and classic Clynelish waxiness. Honeysuckle and pink shrimps are joined by a zingy citrus note tingles the nose hairs. A drop of water adds cocoa, spice and a tiny hint of match.
Palate: Cream, tropical fruit and wax-polished oak, with a hint of brine and a stack of sweetshop notes: white-chocolate bobbles, milk gums, more pink shrimps and jelly tots. Darker oak sits behind, with menthol touches. Water smooths everything out into lemon cream with oaky spice.
Finish: Sweet and buttery, with candied apple, waxed fruit, lemon touches and spicy oak.
Comment: This was designed to be a show-stopping Clynelish and it succeeds – oaky where it needs to be, but zesty and showing off the classic distillery character. It also takes water very well, transforming it into something different, but still definitely Clynelish. My previous dilemma has been solved: I really liked it.

Despite most of the Special Releases being at the premium end of pricing, there are two regular entries that are more affordable. The first of those is Lagavulin 12yo 13th Release:

Lagavulin 12yo, 13th Release, 54.4%, 31,428 bottles, £79.95

While this is usually the most popular bottling in the Special Releases each year, with the number of bottles released showing the demand, it is also normally one of the best when it comes to price/value. However, there was a little but of rumbling after the preview tasting that it wasn’t necessarily all that.

Since then, there have been more positive reviews from subsequent tasters, and since it recently appeared in a few shops in mainland Europe the buzz has been good – this was one I was keen to try for myself.

Nose: Green and spicy, with lime pith and peel, cooling menthol, tarragon, clove and lots of sea spray ozone.
Palate: Rich earth, smouldering peat and mint chocolate, with cinnamon biscuits, freshly crushed grain and some green leafiness. It’s quite syrupy in texture with some woody spice.
Finish: Sour fruit, burning leaves and chocolate cookies, with a dry minerality lingering.
Comment: The dry finish turned off a few tasters, but I quite liked it. It’s not as sweet as some previous releases, but the smoke is more integrated, giving it a rounded flavour.

The other reasonably priced bottle in the range has usually been the one that’s ended up in my whisky cupboard. This year, a 1998 vintage: Caol Ila 15yo Unpeated:

Caol Ila Unpeated 15yo, 1998, 60.39%, 10,668, £76.95

While the unpeated Caol Ilas have varied a lot in their peatiness over the years, generally featuring a touch of smoke that belies the name, they’ve always been a different take on the distillery’s usual spirit. Oily, maritime spirit with fruit and a touch of smoke (left over in the distillery from previous batches?) is normally right up my street:
Nose: Punchy, with sea spray, green leaves and mint chocolate. Some mulchy apples and sweet fruit, along with candy floss.
Palate: Sweet, hot and intense, with candied fruit and leafy touches. A touch of dilution shows a syrupy mouthfeel, chocolate milk, cinnamon and nutmeg. It’s heavier than I expected, with dark oak spice and chocolate flapjacks.
Finish: Syrup, chocolate sauce, toast and damp oak notes.
Comment: Not the most complex whisky on display, and definitely in need of some water, but good for it.

Last, but not least, the (spoiler alert) best of the night: Caol Ila 30yo:

Caol Ila 30yo, 1983, 55.1%, 7,638, £425

While the young unpeated Caol Ilas are great, long-aged peaty whisky is something quite different. The peat smoke often disappears to leave an elegant fruitiness that I seek out in whisky, and the promise of a 30yo Caol Ila is something that I’ve been looking forward to:

Nose: Seashells, farmyards and old, damp straw – a combination of the bits of Brora and Port Ellen that I like the best. Green ferns and toffee apples develop, along with some dustiness, candle wax and orange oil.
Palate: Quite hot initially, although not overpowering, with oaky spice. Once you get through that initial barrier, liquorice builds in intensity, with lemon rind, anise and dark rye bread. Sweetness then comes through, thanks to dried mixed tropical fruit (mango and papaya), and a touch of cracked-black-pepper spice.
Finish: Spicy, with damp earth, liquorice and sweet grass. Bitter oak builds, with sweet aniseed balls and toffee apples.
Comment: My favourite of the night, as I expected from reading Rocky’s notes. A combination of the best bits of old peated drams with Caol Ila’s freshness, giving a fruity but spice and slightly farmyardy whisky.

All in all, a good crop with something for everyone. They are all now up for sale, although if you’ve read this far, at least a couple will have already sold out. You can find all of the whiskies we have in stock on our Diageo Special Releases 2014 page.

Update: The Glendullan and Rosebank are running late and will be available by early next week, but the rest are now up on the website.

Left: Michael Urquhart, who is retiring as Managing Director of G&M and handing over the title to the first ever non-family member to hold the position. Right: His successor, former COO of G&M, Ewen Mackintosh

A Special  Dinner Event

featuring the whiskies of Gordon & MacPhail 

with retiring managing director

Michael Urquhart

Monday, November 10th 7:00 PM

Grill 23,

161 Berkeley St., Boston

Reservations: 617 542 2255 ask for Christina or email Jacob Kress at jkress@grill23.com

Jonny McCormick described Michael best in the Whisky Advocate:

“Michael is impeccably well-mannered and gracious company, yet he commands instinctive, razor-sharp business acumen too: what better qualities to represent Scotland and Scotch whisky around the world? A Master of the Quaich, Michael is constantly traveling to the fifty or more markets they supply.

His vitality is enviable; with a spring in his step, he’ll greet you with a recent anecdote along the lines of ‘last week, when I was in Russia’… or was it Taiwan, or perhaps Vancouver? No wonder the company was awarded the Queen’s Award for Enterprise: International Trade in 2013, repeating the honor they received in 2009.”

After a 33-year stint in the family business Michael Urquhart is stepping down into a non-executive directorial role. He’s celebrating in style at Grill 23 in Boston, and he’d like you to join him for a farewell hurrah. You’re all familiar with G&M’s whiskies, and many long-standing customers will have met Michael on his occasional stops in Boston.

Now you can say “Thank you,” “Goodbye” and “Yum.” His official retirement was on his 60th birthday, the 30th of September, and now he’s traveling about enjoying a few well-earned whisky dinners. We’ll enjoy the following with him:

Opening cocktail

A Rusty Nail with

Benromach Traditional

Atholl Brose

followed by

An Ashet of Housemade Charcuterie w/ Abernethy Biscuits

Benromach 10 Year

Finnan Haddie & Potato Fritter, Tartar Sauce

Highland Park 24

Barley Porridge with Duck Confit, Clothbound Cheddar and Medjool Dates

Glen Scotia 21

Broiled Wagyu Deckle of Beef, Clapshot Fritters, Single Malt Jus

Mortlach 15 Year

New England Blue Cheeses

Caol Ila Cask Strength

Sticky Toffee Pudding

Benromach 30 Year

$250 includes everything; dinner, drams, tax, and gratuity

Reservations: 617 542 2255 ask for Christina or email Jacob Kress at jkress@grill23.com

Joe Howell

Federal Wine & Spirits

Email: info@federalwine.com

Phone: (617) 367-8605

Web: http://www.federalwine.com/

NEW ARRIVALS

Japan – Single Malt Scotch

• Suntory Hakushu 18 Year Old Japanese Peated Single Malt Whisky 750ml ($199.99)

• Suntory Hibiki 17 Year Japanese Whiskey 750ml (Ships as 1.5L) (1 bottle limit) – 11 available ($149.99)

United States – Bourbon and Rye

• Clyde Mays Alabama Style Whiskey 750ml – 7 available ($29.99)

BACK IN STOCK

Scotland – Single Malt Scotch

• A.D. Rattray Cask Islay Single Malt Whisky 750ml – 5 available ($52.99)

• Stronachie 18 year old Single Malt Whisky 750ml ($79.99)

United States – Bourbon and Rye

• Colonel E.H. Taylor, Jr. Small Batch Bottled in Bond Straight Kentucky Bourbon 750ml ($36.99)

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

Global online whisky retailer Hard To Find Whisky opens first UK store in Birmingham 

Hard To Find Whisky, the specialist global online whisky retailer, and sister company of Hard To Find Records, has opened its first UK whisky store in Birmingham’s historic Jewellery Quarter in a move that will mark a new era of whisky retailing.

The Birmingham store also marks Hard To Find Whisky’s transition into physical retailing and is the first of several destination stores planned by the independent retailer across the UK.

At just under 2,000 sq ft, boasting 3,000 different collectable, rare and new release whiskies displayed in 22 ceiling-high glass cabinets, this technically advanced shop will allow customers to be able to peruse and taste whisky, and buy bottlings that range from £25 to £35,000 (for an extremely rare Macallan 50-year-old).

Whisky enthusiasts and novices alike will also have the opportunity to take part in any of the fourteen walk-up masterclasses offered to customers in store; from a beginners’ class at £20 per head, to a tasting session of iconic whiskies from ‘silent distilleries’ priced at £1000 per head.

Jason Kirby, Hard To Find Whisky’s founder, said: “This is an incredibly exciting time for Hard To Find Whisky, and marks a new chapter in our journey as expert whisky retailers. We’ve built up a very strong online presence by offering an excellent service, and also by helping people from across the globe find some of the rarest and most collectable whiskies in the world, along with all the new releases. We feel that the time is right to turn our unique retail offering into a complete whisky experience at our first destination store in Birmingham.”

He added: “Birmingham has an incredibly vibrant food and drink scene and a fantastic entrepreneurial and creative spirit. The Jewellery Quarter was the perfect location given its heritage – we felt that it perfectly complemented the specialist nature of the store and the service that we offer – sourcing whisky for our customers that you simply won’t find anywhere else.”

An extensive range of gift-ware, glasses and miniatures is also available, and in a nod to the historic drink’s Scottish heritage, the floor of the store is also decked out in Wallace Clan tartan.

Jason continued: “Above all we want people to feel at home and relaxed in the store – it’s a space not just for buying whisky but for sampling and discussing it too. We actively talked to our customers before we opened the store to get their views on what their ideal whisky shop would be like and we’ve included a number of these. We’ve worked hard to create an atmosphere not just befitting the incredible range of whisky we have on offer, but where people can enjoy their tasting and shopping experience. With this in mind we hope our customers will enjoy settling into our giant Chesterfield sofas while they chat to our whisky experts and enjoy a dram or two.”

BALLANTINE’S INCREASES ASIAN GOLF PRESENCE WITH

SPONSORSHIP OF KOLON KOREA OPEN 

Ballantine’s, the No 2 Scotch whisky in the world, is further reinforcing its commitment to golf in Asia with the announcement of a three-year sponsorship of the Kolon Korea Open; a notable OneAsia Tour event whose field has previously included Rory McIlroy, Rickie Fowler and Sergio Garciá. The sponsorship commences with the 2014 tournament, which takes place this week (23 – 26 October) at the Woo Jeong Hills Country Club in South Korea.

Following a successful five-year title sponsorship of the Ballantine’s Championship in South Korea, Ballantine’s presence at this year’s Kolon Korea Open will include branding on course, an exhibition tent at the Gallery Plaza to showcase Ballantine’s product and the staging of a special Ballantine’s Award. The tournament winner will be awarded with a prestigious bottle of Ballantine’s 30 Year Old, and players achieving the daily ‘Lowest Round’ score will also be gifted with a bottle of Ballantine’s 17 Year Old.

Sponsorship of the Kolon Korea Open further enhances Ballantine’s impressive track record of support for golf events both in Asia and in its homeland, Scotland. The BMW Masters in Shanghai, of which Ballantine’s has been an official sponsor for three consecutive years, continues to attract a strong field year-on-year and allows Ballantine’s to showcase its product through its partnership. The Aberdeen Asset Management Scottish Open, where Ballantine’s has also been an official sponsor since 2007, attracts world class talent to its links courses, just miles away from the spiritual home of Ballantine’s, Glenburgie Distillery.

This strong portfolio of tournament sponsorships provides an opportunity for Ballantine’s to connect with a key audience in the inaugural year of the launch of the Ballantine’s Golf Club. The Ballantine’s Golf Club is a unique and innovative online Golf Club, inspired by golf and its lifestyle and aimed at those who share an appreciation of golf and a love of fine whisky. World-renowned golfer Ian Poulter is the Club’s founding Captain and registrations for the Club are open now at http://www.ballantinesgolfclub.com/.

Membership to the Ballantine’s Golf Club, which is free-of-charge, will offer access to exclusive content, invitational events, whisky tastings, VIP hospitality and a range of member rewards, as well as the chance to meet and play with top players and participate in a member-only global tournament.

Ballantine’s Global Brand Director, Peter Moore, comments; “We’re delighted to announce our sponsorship of the Kolon Korea Open and to continue building on our strong heritage in golf across Asia. The sponsorship will provide us with a great opportunity to introduce our fans in Korea to the Ballantine’s Golf Club and to continue to strengthen our position as one of the leading whisky brands in Asia.”

Ballantine’s has a rich history in golf dating back to 1960 when the first Ballantine’s sponsored golf tournament was played at Wentworth Club in England. Ballantine’s founded the Ballantine’s Championship in 2008, remaining title sponsor of the tournament until 2013. Ballantine’s has also been a sponsor of the Aberdeen Asset Management Scottish Open since 2007 and the BMW Masters in Shanghai, China, since 2012.

About Ballantine’s

Ballantine’s is the No.1 Scotch whisky in Europe and the No. 2 Scotch whisky in the world with the range selling over 70 million bottles a year worldwide. Ballantine’s has won more than 130 trophies and medals at international competitions in the past 10 years for its outstanding 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 Master Blender Sandy Hyslop, continuing the brand’s tradition of Master Blenders that dates back to 1827. In 2013, Ballantine’s continued its innovative approach by launching Ballantine’s Brasil, a spirit drink made from selectively cask steeping Scotch whisky with Brazilian lime peel.

http://www.ballantines.com/ 

About Ballantine’s in golf

Ballantine’s has a rich history in golf dating back to 1960 when the first Ballantine’s sponsored golf tournament was played at Wentworth Club in England. Ballantine’s founded the Ballantine’s Championship in 2008, remaining title sponsor of the tournament until 2013. Ballantine’s has also been a sponsor of the Aberdeen Asset Management Scottish Open since 2007 and the BMW Masters in Shanghai, China, since 2012.  

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.

http://www.chivasbrothers.com/

Can’t find a bottle of Sullivans Cove French Oak at your local bottle shop? Maybe your own 20 liter cask will fix that…introducing the Sullivans Cove Cellarmaster!

Imagine 20 liters of Sullivans Cove Single Malt maturing in your own personally crafted oak cask… Named the World’s Best Single Malt at the 2014 World Whiskies Awards, you can’t go wrong with this one.

How does it work?

1) We offer the Cellarmaster in 20 liter casks (these reach maturity in 2 years). You choose from either ex-Port or ex-Bourbon casks and specify the level char
2) We fill the barrel with 20 liters of new make spirit at 63.4%ABV and store it in optimal conditions here in our dunnage
3) After 2 years your whisky will be ready for consumption. At that point we bottle it for you and send it off to your home
4) You can refill your empty barrel or take it home
5) In the two years while it is maturing you can visit and “test” your whisky as often as you like

Sound good? Click here to make it happen!

Our mailing address is:
Tasmania Distillery
Lamb Pl
Cambridge, TAS 7170
Australia

JOIN US for BURNS NIGHT IN 2015
Bookings being taken now…

BURNS NIGHT
SUNDAY 25TH JANUARY 2015

It only comes round once a year and we have two stunning venues with different Burns Night celebrations to choose from ?

Join us at WHISKI Bar or WHISKI Rooms on 25th January 2015 for a memorable Burns Night Supper to celebrate our national poet Robert Burns whose message of friendship and Auld Lang Syne lives on.

Bookings being taken now.

 ________________________________________

WHISKI’s Burns Night Supper
Call us on 0131-556-3095 to book WHISKI on the Royal Mile for one of our Burns suppers.
Times: 6:00PM and 8:30PM.

View WHISKI’s Burns Supper here

 ________________________________________

WHISKI Rooms Burns Night Supper
Call us on 0131 225 7224 to book WHISKI Rooms overlooking the Mound for our Burns Night celebrations.
Two sittings: 5PM and 8:30PM

View WHISKI Rooms Burns Supper here

 ________________________________________

Hope to see you in WHISKI or WHISKI Rooms for a great Scottish celebration.
Best Regards from all at

WHISKI Bar and WHISKI Rooms
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WHISKI Rocks, let the party begin …

• Russell’s Reserve K&L Exclusive Single Barrel #15 Kentucky Bourbon 75 0ml ($59.99) Round two of our single barrel Bourbons from last September’s visit to Wild Turkey distillery have finally arrived! If you don’t recall all the buzz, we were full of excitement following an intimate barrel tasting with both Jimmy and Eddy Russell. We hadn’t planned on taking any single barrels from Wild Turkey, yet we left Kentucky with more WT whiskey than Bourbon from all the other distilleries combined! The profiles of the Russell’s Reserve selections are much more mellow than some of their Kentucky brethren. Think candy corn rather than spicy oak, and rich vanilla rather than peppery rye. At 55% they’re brimming with gusto, but never do they overpower the palate. Barrel #15 is the softest of the three new releases, gliding down the palate like a liquid beam of butterscotch, and flurrying on the finish with notes of cinnamon and clove spices. It’s a dangerous Bourbon that deceptively disguises its 110 proof profile with soft and sup ple sweetness. A fantastic gateway bottle to the Wild Turkey style and a whiskey you’ll think about all day long, sitting in the office, waiting to get home and pour another glass. (David Driscoll, K&L Spirits Buyer)

• Russell’s Reserve K&L Exclusive Single Barrel #17 Kentucky Bourbon 750ml ($59.99) Round two of our single barrel Bourbons from last September’s visit to Wild Turkey distillery have finally arrived! If you don’t recall all the buzz, we were full of excitement following an intimate barrel tasting with both Jimmy and Eddy Russell. We hadn’t planned on taking any single barrels from Wild Turkey, yet we left Kentucky with more WT whiskey than Bourbon from all the other distilleries combined! The profiles of the Russell’s Reserve selections are much more mellow than some of their Kentucky brethren. Think candy corn rather than spicy oak, and rich vanilla rather than peppery rye. At 55% they’re brimming with gusto, but never do they overpower the palate. Barrel #17 is the superstar choice for me, although both 15 and 18 have their own merit. I can’t promise that everyone will be as enamored as I am. That kiss of candied sweetness, balanced beautifully by a second wave of spice and vivaciousness is just pure heaven. The woo dier notes come towards the back, but quit just before they turn bitter or overpowering. They took this baby out of the barrel at JUST the right moment. Any longer, and it’s too much. Any less time, and we’re not getting the same level of richness. One bad-ass bottle. (David Driscoll, K&L Spirits Buyer)

• Russell’s Reserve K&L Exclusive Single Barrel #18 Kentucky Bourbon 750ml ($59.99) Round two of our single barrel Bourbons from last September’s visit to Wild Turkey distillery have finally arrived! If you don’t recall all the buzz, we were full of excitement following an intimate barrel tasting with both Jimmy and Eddy Russell. We hadn’t planned on taking any single barrels from Wild Turkey, yet we left Kentucky with more WT whiskey than Bourbon from all the other distilleries combined! The profiles of the Russell’s Reserve selections are much more mellow than some of their Kentucky brethren. Think candy corn rather than spicy oak, and rich vanilla rather than peppery rye. At 55% they’re brimming with gusto, but never do they overpower the palate. Barrel #18 is the most classic Kentucky Bourbon of the three selections. The rye spice isn’t as muted as it is in the other two casks, with peppery, herbaceous notes acting as ballast points against the sweetness from the oak. Barrel #18 is also the most powerful of the th ree, so those in search of big, bold flavor should go with this bottle. You still get the sweet caramel corn notes that scream Wild Turkey, but there’s definitely more of a rye note on the finish. A great contrast to the other two casks, but only for those who like intensity. It’s more in the Willett style and that’s definitely a good thing. (David Driscoll, K&L Spirits Buyer)

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

www.ralfy.com highlights a non-typical Speyside character malt with Whisky Review 497 – Craigellachie 13yo malt @ 46%vol