IRISH DISTILLERS PERNOD RICARD CELEBRATE 30 YEARS OF MIDLETON VERY RARE

Introducing Midleton Very Rare 30th Anniversary Pearl Edition

The Midleton Distillery has unveiled Midleton Very Rare 30th Anniversary Pearl Edition; an exclusive, limited edition created to celebrate the 30th anniversary of the expression heralded by many whisk(e)y experts as the pinnacle of Irish whiskey.

A true Irish masterpiece and a perfectly balanced exemplar of the Midleton Very Rare style, Pearl Edition is the result of a collaboration between Master Distiller, Brian Nation, and Barry Crockett, Master Distiller Emeritus, who share between them more than 60 years’ distilling experience at the Midleton Distillery in County Cork.

Barry and Brian personally selected a 1984 Single Pot Still Irish Whiskey and a 1981 grain whiskey respectively to blend into a whiskey of exceptional quality. As is tradition, both whiskeys have been matured in American oak barrels, which after 30 years have imparted luscious vanilla and delicate honey flavours.

Local artisans have collaborated to provide exceptional and authentic packaging for the expression, befitting its outstanding quality and rarity. Each presentation pack is bespoke; the Leadbetter family of glassblowers from Jerpoint Glass Studio, Co. Kilkenny, has shaped each bottle individually, which sits in a grand box fashioned from the mightiest Irish oak by some of Ireland’s most-skilled, wood craftspeople from Co. Wexford. The case houses a limited edition, celebratory booklet and a hand-blown miniature of Midleton Very Rare Pearl Edition to allow whiskey lovers to taste and share the whiskey without opening the full bottle.

Midleton Very Rare Pearl Edition continues the tradition of featuring the signature of the creator on the label. As Master Distiller Emeritus, Barry Crockett returned to craft the expression with Master Distiller Brian Nation, the bottle features both names in recognition of their joint creation. Nation comments:

“Midleton Very Rare Pearl Edition has been 30 years in the making; 30 years of craft, 30 years of tradition and 30 years of patience. The liquid, its bottle and the presentation box are examples of the finest Irish craftsmanship, and offer whiskey aficionados the ultimate Irish whiskey experience by perfectly capturing our Irish heritage as we look to the future. Pearl Edition sets a new benchmark for Midleton Very Rare and the distillery’s Prestige Collection, as we continue to craft innovative whiskeys to further enhance the Irish whiskey renaissance.”

Barry Crockett, Master Distiller Emeritus, added: “Few things are worth coming out of retirement for, but the opportunity to be a part of the creation of Midleton Very Rare Pearl Edition is certainly one of them. The whiskey is Midleton’s most prized possession and represents the greatest milestone since I crafted the first ever edition of Midleton Very Rare back in 1984. It is an honour to be a part of this release and Ireland’s rich distilling heritage, and I hope discerning drinkers and whiskey enthusiasts cherish every drop.”

With only 117 bottles in existence, Midleton Very Rare Pearl Edition will be available in Ireland, UK, France, Germany and China, priced at €6,000 or equivalent, from November 2014.

NOTES

Midleton Very Rare Pearl Edition tasting notes:

NOSE
The initial fresh herbal notes of crushed garden mint and rosemary, are a testament to the quality of the ex-bourbon barrels in which this whiskey has rested for many years. Soft honey sweetness along with beeswax shows its antique character, while hints of gingerbread combine with toasted oak to compliment some pot still spices.
TASTE
The soft silky mouth coating is initially honey sweet, then the fresh herbal flavours follow through with a touch of menthol. The spicy notes concentrate, staying sweet with cinnamon and liquorice before the toasted oak adds to the complexity.
FINISH
The succulence of the herbs and spices is very slow to fade.

ABOUT PERNOD RICARD

Pernod Ricard is the world’s co-leader in wines and spirits with consolidated sales of €7,945 million in 2013/14. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin & Spirit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector and employs a workforce of approximately 18,000 people, operating through a decentralized organization with 6 ‘Brand Companies’ and 80 ‘Market Companies’ established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. Pernod Ricard is listed on the NYSE Euronext exchange (Ticker: RI; ISIN code: FR0000120693) and is a member of the CAC 40 index. www.pernod-ricard.com

ABOUT IRISH DISTILLERS

Irish Distillers was formed in 1966, when a merger took place between Irish whiskey distillers, John Power & Son, John Jameson & Son and the Cork Distillery Company. In an attempt to reverse the decline in Irish whiskey sales, the company decided to consolidate production at a new purpose-built facility alongside the existing distillery in Midleton, Co. Cork. Irish Distillers was bought by Pernod Ricard in June 1988 and today, Jameson is the No.1 Irish whiskey in the world, selling over 4 million 9L cases worldwide and contributing more than any other Irish whiskey brand to the phenomenal global growth of the category. Irish Distillers is committed to driving continued, sustainable growth of the Irish whiskey category.

Irish Distillers’ portfolio of whiskeys is comprised of Jameson, the world’s no.1 Irish whiskey; Irish favourite Paddy which celebrated its centenary in 2013; Powers, the robust super premium whiskey for discerning drinkers; and the much-acclaimed brands that comprise the Irish Distillers’ Prestige Collection – the Single Pot Still Whiskeys of Midleton which includes the Spot range (Green Spot, Yellow Spot) and Redbreast, Ireland’s most awarded single pot still whiskey brand.
www.irishdistillers.ie

Teeling Whiskey Picks Up Three Accolades at Irish Whiskey Awards

Honoured as Best Poitin, Best Single Grain and Best Single Malt (>13Yrs) 

The Teeling Whiskey Company (TWC) has continued to build on its reputation as the leading independent Irish whiskey company by picking up three top awards for its range of premium Irish whiskeys at the second annual Irish Whiskey Awards last night.

Teeling Whiskey was awarded ‘Best Irish Poitin’, ‘Best Irish Single Grain’ and ‘Best Irish Single Malt Whiskey (13 Yrs & Over)’. In just over two years, the Teeling Whiskey family of premium Irish whiskeys has picked up over 40 awards and honours worldwide.

As the standard and popularity of Irish whiskey continues to rise, it is fitting that the excellence and innovation by producers and distillers is rewarded. The Irish Whiskey Awards was established to enable this and is held annually on the eve of Whiskey Live Dublin.  Voting duties were carried out by members of the Celtic Whiskey Club and also by the Irish Whiskey Society. All submitted entries were subjected to a series of blind tastings the results of which determined each winner.

Commenting on the latest accolades, Jack Teeling, founder of The Teeling Whiskey Company, said, “We are truly honoured for our Whiskeys and Poitin to have been judged by these knowledgeable palates to be the best in its class.  With construction of our new distillery in Dublin underway, we hope to be able to build on these awards and continue to provide high quality and unique expressions to Irish whiskey drinkers around the world. “

The Teeling Whiskey Company was founded by Jack Teeling in 2012 to revive his family-old trademark of Irish whiskey and bring distilling back to Dublin, where Walter Teeling had a distillery in the Liberties in the 18^th century.  In January 2014, The Teeling Whiskey Company announced a €10 million investment in a new distillery and visitor centre at Newmarket in The Liberties. Work started on site in August and when completed in 2015 will be the first new distillery in the city in 125 years.

For more on The Teeling Whiskey Company and its award winning Irish Whiskeys, visit www.teelingwhiskey.com

London, 24 October 2014 – Renowned London bartender, Myles Davies, of the recently opened Hixter Bankside has collaborated with Jameson Irish Whiskey, creating a cocktail over the last few months by ageing his creation in  a Jameson-seasoned barrel.

The cocktail, Autumn Leaves is available for £9.50 and will be on sale at Hixter Bankside until the barrel runs dry.

The cocktail is created by mixing Jameson Irish Whiskey, sweet Vermouth and an apple aperitif from Somerset, and then ageing the mix for several weeks within a Jameson barrel from the distillery in Midleton, Cork. The maturation process in the barrels imparts additional vanilla and wood flavours into the drink, as well as creating a more rounded flavour profile.

Born in New York in the early 1900s, the practice of barrel-ageing cocktails has enjoyed a renaissance over the last few years, and has been led by renowned bartenders including Tony Conigliaro. These cocktails are typically aged in the barrel for six to eight weeks to allow the extraction of wood compounds, the evaporation of volatile compounds and the oxidation of cocktail components, which results in a softer, more rounded drink.

The barrel itself was originally a 200-litre Jameson barrel, which was dismantled and then painstakingly re-assembled by 5^th generation Jameson Master Cooper, Ger Buckley, into a 15-litre barrel for Myles’ aged cocktail creation. The barrel will be on display in the bar at Hixter Bankside.

Autumn Leaves recipe and method:

3 parts Jameson Irish Whiskey

2 parts sweet vermouth

1 part Kingston Black (apple aperitif)

Mix through with ice, add a few drops of liquorice bittersand strain into coupe glass or similar.

Autumn Leaves is available now at Hixter Bankside, priced at £9.50.

For more information on Irish Whiskey including recipes, history and events, visit thejamesonworks.com or follow @Jameson_UK

Whisky Ramblings Via Video #96

Mark Dermul, Belgian Whiskyblogger, goes Down Under! Starward (what’s in a name?) is the first single malt release from the New World Whisky Distillery – formerly known as the Victoria Valley distillery, just north of Melbourne in Australia. It is a young animal to be sure, but certainly going places.

http://youtu.be/cv0GMby_gUk

Charles MacLean, Master of the Quaich, Discusses Blended Scotch Whisky at malt-review.com

Charles MacLean, whisky writer, consultant to the  industry, International Wine & Spirits Awards judge, and Master of the Quaich, is interviewed at whisky website Malt. Charles talks about blended Scotch old and new; why he prefers to relax with a blend; his latest project – a book on the Famous Grouse; as well as what excites and frustrates him about the whisky industry today. To read this in-depth interview visit here  For more information contact maltreview@gmail.com

The Devil’s Punch Bowl

”For Chapter III of the Devil’s Punch Bowl I have chosen a brooding selection of Arran’s finest aged Oloroso Sherry Butts which set the scene for the final performance. Notes of distinctive dark chocolate and dried fruits give satisfying depth and provide the ideal foundation for this last dram with the Devil. The inclusion of French Oak Barriques adds a rich layer of spice and toasted oak to proceedings while the Bourbon Barrels bring the sweetness of honey and vanilla. This final flourish of the Punch Bowl brings the curtain down in dramatic style”.

James MacTaggart
Master Distiller

The Devil’s Punch Bowl Chapter III is a limited edition expression of The Arran Single Malt inspired by the glacial hollow ‘Coire na Ciche’ whose sinister presence dominates the north-east coast of Arran. Our fiendish Distiller James MacTaggart has perused the darkest corners of our warehouses one last time to hand pick the finest casks for the third and final release of this infernal trilogy of devilish drams. Casks across a range of ages and types have been chosen to create perhaps the most distinctive Devil’s Punch Bowl yet.

Bottled at natural strength and without chill-filtration, the Devil’s Punch Bowl is a testimony to the consistent superior quality of the Arran Malt across each year of production.

Dare you be tempted by the Devil one final time?

Nose; Aromatic and floral, a delicate perfume of white peaches with a background of white chocolate

Palate; The influence of the barriques are evident almost immediately, the delicate floral notes give way to a rich and warming touch of spice which amplifies beautifully on your tongue. Chocolate raisin and cinnamon in the tail give this a creamy mouth feel. The fresh character of Arran prevails, the typical citrus notes always in the background, complimented with the light vanilla from the Bourbon Barrels which add a layer of sweetness.

Finish; Long, lingering and luxurious. The final curtain falls with long lasting notes of sweet spice and mandarin. A memorable performance, there’s no going back once you’ve been tempted by the Devil.

Fireball Dispels Internet Rumors 

Quashes rumors about the North American market and product safety 

NEW ORLEANS, lA.  (Oct 28, 2014) – Fireball Cinnamon Whisky assures its consumers that the product is perfectly safe to drink.  There is no recall in North America.  Fireball fans can continue to enjoy their favorite product as they always have.

Late last week Sazerac, the makers of Fireball, was contacted by its European bottler regarding a small recipe-related compliance issue in Finland.

Regulations for product formulation are different in Europe, which explains why recipes for products like soft drinks, alcohol/spirits and even candies and confections are slightly different than their North American counterparts.  Fireball, therefore, has a slightly different recipe for Europe.

Unfortunately, Fireball shipped its North American formula to Europe and found that one ingredient is out of compliance with European regulations.  Finland, Sweden and Norway have asked to recall those specific batches, which is what the brand is doing.  Fireball anticipates being back on the shelves for fans in these countries within three weeks.

The ingredient in question was propylene glycol (PG).  PG is a regularly used and perfectly safe flavoring ingredient.   PG has been used in more than 4,000 food, beverage, pharmaceutical and cosmetic products for more than 50 years. Most people consume PG every day in soft drinks, sweeteners, some foods or alcoholic beverages.

The ingredient is “generally recognized as safe (GRAS)” by the U.S. Food and Drug Administration up to 50 grams per KG.  In Canada, its use is limited to “good manufacturing practice” with no defined numerical limit.  It is used in the Fireball flavor in very small quantities, less than 1/8th of the amount allowed by US FDA regulations.

All Fireball formulas are absolutely safe to drink and the use of PG in Fireball creates no health risk whatsoever.  There is no recall in North America.  Fireball fans can continue to enjoy their favorite product as they always have.

About The Sazerac Company

            Sazerac is one of New Orleans’ oldest family owned, privately held companies and has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; Baltimore, Maryland; Lewiston, Maine; Londonderry, New Hampshire; and Montreal, Canada.  For more information, please visit http://www.sazerac.com/.

Harper Government Investing in Innovative Distillery Technology

Project to raise demand for Canadian barley and create local jobs

October 15, 2014 – Victoria, British Columbia – Agriculture and Agri-Food Canada

Minister of State and MP John Duncan (Vancouver Island North), on behalf of Agriculture Minister Gerry Ritz, announced today an investment of $2.37 million to Macaloney Brewers and Distillers, who are bringing an accelerated whisky maturation process to market, a first in North America.

This announcement will help the Canadian distillery establish a new facility in Greater Victoria that will produce premium whiskies with just three years of aging, compared to the average 10 to 12 years commonly used. The introduction of this technology will benefit agricultural producers by increasing demand for malt barley, in addition to generating an estimated 79 full-time jobs.

Quick Facts 

• Macaloney is a start-up distillery that plans to produce premium whiskies, including single malts, pot still and straight rye for both the domestic and export markets.

• The Canadian distillery industry employs over 1,200 Canadians and generates $1.3 billion in whisky sales in Canada and around the world.

• The project is forecast to increase demand for Canada-grown malt barley by 500 tonnes annually by 2018.

• This investment is made through the Enabling Commercialization and Adoption stream of Agriculture and Agri-Food Canada’s AgriInnovation Program, a five-year, up to $698 million program under Growing Forward 2.

Quotes

“Our government remains focused on the economy. Our grain farming and whisky industries play an important role in creating jobs and driving exports. Macaloney Distillers is an exciting new player in the Canadian whisky arena, and key investments in innovation like this one will allow them to be competitive with the Scotch, Irish and Bourbon whisky exporters, while rapidly establishing and growing exports to a diversified global marketplace.”

– Minister of State John Duncan, MP 

“Macaloney Distillers’ vision is to utilize B.C.-farmed and malt barley to produce premium single malt whiskies, ultimately for export to over 30 countries worldwide. The rapid whisky maturation innovation supported by this vital AgriInnovation Program will allow us to access these markets in a faster and more flexible way.”

– Dr. Graeme Macaloney, President, Macaloney Brewers and Distillers 

Additional Links 

• Growing Forward 2 (Agriculture and Agri-Food Canada)
• AgriInnovation Program (Agriculture and Agri-Food Canada)
• Macaloney Distillers

Kavalan means “Flatland people” Since its release in 2008,Kavalan has received dozens of international whisky awards and titles, beating out traditional Scottish, American and Japanese brands.

Discounted Items

KaVaLan Classic Whisky-Taiwan $87.99

Kavalan Ex-Bourbon Cask Single Malt Whisky-Taiwan  $159.99

KaVaLan King Car Whisky-Taiwan $109.99

KaVaLan Sherry Cask Single Malt Whisky $189.99

The Whisky Show Masterclass – Glenfiddich

The first Masterclass of The Whisky Exchange Whisky Show aptly celebrated the first single malt brand – Glenfiddich.

UK brand ambassador Mark Thomson

Led by newly appointed UK brand ambassador Mark Thomson, the Masterclass charted the history of the distillery, with six expressions ranging from the 1960s to the present day. Glenfiddich’s history dates from 1887 and was one of only six Scottish distilleries to operate throughout Prohibition. When the distillery’s owners, William Grant & Sons, built Girvan grain distillery in the early 1960s, the decision was made to differentiate malt whisky from grain. And so in 1963, Glenfiddich became the first single malt (labelled as ‘straight malt’) to be marketed outside Scotland.

Here are my thoughts on the six whiskies that made up the 50-year journey:

Glenfiddich Straight Malt, bot.1960s, 40%

This is the first bottling of straight malt from the 1960s we’ve ever seen – 1970s’ examples are the only ones on our list. The distillery had its own maltings until 1961, so this would have been one of the last whiskies to use barley from it. Predominantly aged in third-fill sherry casks, this harks to a bygone era.

Nose: Citrus-led with a prominent grapefruit note backed up with cinnamon, parsley and a hint of smoke.

Palate: Overtly hoppy, with cinnamon and an earthy backbone.

Finish: Dry and spicy with a hint of smoke.

Comment: A lighter and fruitier style of whisky than the Glenfiddichs of today, but with smoke that was prevalent at the time. It’s no secret that the distillery has spent years trying to reproduce the style. Mark says they have almost perfected it and hope to release it next year.

Glenfiddich Classic, bot.1980s, 43%, £199

An early example of double-matured whisky, this was predominantly aged initially in bourbon casks before being finished in sherry casks. We don’t know the exact length of the finishing period, but the whisky is approximately 12 years old.

Nose: Fruity notes of green apple and stewed pear with a whack of vanilla.

Palate: Dark chocolate orange with cinnamon and prune.

Finish: Dry and spicy with dark chocolate running through.

Comment: The double maturation is surprisingly clear – the classic bourbon-cask vanilla and green-apple aromas are complemented by typical sherried notes of dark chocolate and prune on the palate.

Glenfiddich 18 Year Old Excellence, 43%, £275

A combination of bourbon- and sherry-cask-matured whiskies, this expression was available in the 1990s and lasted for around 10 years before it was replaced with the current 18-year-old incarnation.

Nose: Intriguing quince-jelly note, combined with blood orange.

Palate: Creamy texture, with vanilla spice, walnut and marmalade.

Finish: Medium to long with a spicy orange finish.

Comment: As with the Classic, the mixture of bourbon- and sherry-maturation, with the respective flavours of vanilla and marmalade prominent. It shares many of the same characteristics as the current bottling, but is not as robust.

Glenfiddich 125th Anniversary, 43%, £150

A travel-retail exclusive released in 2012 to commemorate the distillery’s 125th anniversary. A mixture of peated and unpeated spirit, resulting in a whisky of around 12ppm in bottle (similar to Bowmore 10 Year Old) and was aged in a combination of bourbon casks and sherry butts.

Nose: Cereal, yellow apple, orange and peat smoke.

Palate: Sweet peat, orange and a spicy clove undertone.

Finish: Medium length with dry peat and spicy clove continuing to the very end.

Comment: The style is more akin to the pre-1970s’ style of Glenfiddich, with the sweet peat perfectly complementing the spicy finish. Delicious and incredibly moreish.

Glenfiddich 1974, 36 Year Old, Ambassadors’ Choice, 46.8%, £1,200

A now-legendary Glenfiddich, this entry in the Rare Collection series was part-selected by 13 brand ambassadors from around the world, who collectively chose their favourite casks in the distillery – four American oak hogsheads – and was vatted by malt master Brian Kinsman.

Nose: Tropical-fruit rich with mango, melon and Fruit Salad sweets.

Palate: Sensational. A creamy texture laden with spicy caraway, intermingling with papaya, guava and pineapple.

Finish: Long with a spicy, pineapple character.

Comment: An exceptional whisky, it’s hard to write tasting notes that do it justice. A delightful mix of tropical fruit flavours with a spicy undertone that brings it all together.

Glenfiddich Ultimate, 38 Year Old, 40%

A highly sought-after bottling, just 600 decanters were released exclusively for the Chinese market. The intention was to create a light and sweet whisky – something that’s hard to do at this age. This is very difficult to find; if you can, it will set you back around £8,000.

Nose: Rich with sweet toffee and butterscotch aromas.

Palate: Elegant but full of flavour with toffee and marmalade prominent.

Finish: Long, light in intensity with orange at the finale.

Comment: Glenfiddich have achieved what they set out to do – light in body, but packed full of flavour and with a long finish.

This proved to be an exceptional start to the weekend’s Masterclasses, with a rare chance to taste whiskies from a single distillery over such a wide period. The brand’s style may have changed over the years, but the family resemblance is easy to see, as is the ability to produce exceptional whiskies in a range of styles and ages – the 1974 vintage and the Straight Malt were my two personal favourites, even though they were at different ends of the spectrum.