Laphroaig Live 2015 returns home to the island of Islay to celebrate 200 years

On Thursday 24^th September at 8pm local time the ninth annual Laphroaig Live will broadcast live on the web from the island of Islay.

Laphroaig is this year celebrating 200 years and to mark this very special anniversary we are returning to the home of Laphroaig, the island of Islay to showcase four phenomenal whiskies as well as going behind the scenes at the distillery with Laphroaig’s very own distillery manager on this auspicious year John Campbell who will be joined by no less than five of the previous distillery managers! The first time they have all been together.

This year we will be tasting 4 very special expressions. The one off Laphroaig 15 YO – the official 200^th Expression; Laphroaig Cairdeas 2015 – distilled using only the original small stills; Laphroaig 21 YO – created for the Friends of Laphroaig 21^st Birthday; and a unique Laphroaig 32 YO – 100% sherry matured, a very rare, special expression.

Coming live from Laphroaig’s famous floor malting’s, one of only a handful left in the whisky industry, John Campbell and our five previous distillery managers will be joined by two experts Bernhard Schafer – whisky journalist and Master of the Quaich and Emma Andersson, Editor of Allt Om Whisky.

Also joining John will be Marcel van Gils, author of the official 200^th book about Laphroaig as well as many of our Friends of Laphroaig from many countries around the World.

But our main audience, who will as always be posting in their questions to the panel live on the night, is our worldwide audience of Laphroaig lovers, including a live link to Laphroaig US Whisky Ambassador Simon Brooking who will be joined by 75 Friends of Laphroaig via a live link to New York.

To celebrate this special occasion, Laphroaig will be attempting to set a world record by encouraging the whole global audience to raise a toast to Laphroaig on their 200^th anniversary!

You can watch the show live at http://www.laphroaig.com/live/ on Sept 24^th at 8pm local time and if you would like to submit a question for the panel you can send it in now at the above link. Note that John sends out Laphroaig nosing glasses for the best questions.

Join the conversation on Twitter, Instagram and Facebook with #LaphroaigLive

Some global times of Laphroaig Live on the 24th September;

UK 8pm

New York 4pm

Los Angeles 1pm

Sydney 6am (25^th September)

Stockholm 10pm

Berlin 10pm

NOTES

http://www.laphroaig.com/

• Laphroaig is the No.1 selling Islay Single Malt Scotch Whisky globally

• Unmistakably peat-smoke flavours are delivered by burning local Islay peat, containing unique traces of seaweed and heather.

• One of only a few distilleries that still uses traditional malting floors and dries and infuses its own malt with the thick blue smoke from old peat-fired kilns.

• The Friends of Laphroaig programme keeps fans of the brand up to date with special offers and news from distillery manager, John Campbell. On signing up, members are allocated their own square foot of land on Islay, and their names are added to the members’ book in the friends lounge at the distillery. Members who visit the distillery are invited to collect their ‘rent’ – a dram of Laphroaig. The community comprises more than 669,000 like-minded Scotch fans from more than 190 countries.About Beam Suntory Inc.:Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and entrepreneurial culture.  Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit http://www.beamsuntory.com/ and http://www.drinksmart.com/.
• As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including the flagship Jim Beam bourbon and Yamazaki Japanese whisky, as well as world renowned premium brands including Maker’s Mark and Knob Creek bourbons, Hakushu and Hibiki Japanese whiskies, Teacher’s,  Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.  The company generates annual worldwide sales exceeding $4 billion excluding excise taxes.
•  Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and entrepreneurial culture.  Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit http://www.beamsuntory.com/ and http://www.drinksmart.com/.

Cask No. 58.15                               $200

Gravitas in a glass

Speyside, Deveron

The very first sniff drew positive impressions; ‘gravitas in a glass’ someone said – aromas of marmalade, toffee, syrup, coconut and exotic fruits (melon, lychee, Gewürztraminer) with some gentle hints of wood sap, shrubberies and rose gardens. The palate certainly didn’t disappoint but it had a surprisingly strong Armagnac character – we found it juicy, mouth-watering and mellow, with sandalwood, tropical fruits and mixed spices (pepper, ginger, chilli). The reduced nose was a beehive (beeswax, honey, wood) in a garden – also dark fruits, velvety chocolate pots and lavender. The palate now suggested raisins soaked in brandy, dried flowers, sultanas, dates and warming spices.

Drinking tip: This would be a great dram to cradle, appreciate and muse over after dinner.

Colour: Golden syrup

Cask: Refill barrel

Age: 25 years

Date distilled: June 1989

Alcohol: 56.1%

USA allocation: 90 bottles

Flavour profile: Deep, rich & dried fruits

Cask No. 7.105                       $175        

Cricket pavilions and garden centres

Speyside, Lossie

The interesting nose combined toffee, honey and butterscotch sweetness with various fruits (apple, lychee, lemon, pineapple) including dried fruits and nuts (tropical mix); evocative aromas of wood, leather, linseed oil, cut grass and gorse took us to cricket pavilions. Water brought out exotic fruits and pot-pourri in wooden bowls and garden centre impressions. The palate had lovely sharp fruity sweetness – like assorted Haribos – but more of an adult pleasure (sour apple, cherry, apricot) with hints of gingerbread, chestnut, vanilla and Madeira. A good long finish at full strength – with water, light tingles of pineapple cubes, cinnamon toast and American Cream Soda.

Drinking tip: A fairly easy-going dram – maybe the first one to serve when guests arrive – or just relaxing with a book.

Colour: Golden syrup

Cask: Refill barrel

Age: 21 years

Date distilled: April 1993

Alcohol: 54.5%

USA allocation: 195 bottles

Flavour profile: Sweet, fruity & mellow

Cask No. 41.66                               $115

Sweet citrus and attractive perfumes

Speyside, Spey

The nose stimulated us with tons of Haribos (Dolly Mixtures for older generations), vanilla slices, pineapple humps and cup cakes – eventually more complex – jasmine tea, cigar boxes, walnut oil and flat-pack furniture. The neat palate had plentiful sweetness (peach juice, white chocolate, tinned pineapple, syrupy gulab jamun) – but never sickly, thanks to chilli heat and tobacco and grapefruit bitterness. The nose developed attractive perfumes with water (peach, jasmine, lily of the valley, lemon cup cakes). The reduced palate was ‘satisfying’ and ‘enjoyable’ – sweetly citric, with caramelized apple, lemon drizzle cake and ice cream, plus ginger, pepper, mint and menthol to finish.

Drinking tip: A great aperitif – to get the juices flowing

Colour: Faded copper bracelet

Cask: First-fill barrel

Age: 11 years

Date distilled: August 2003

Alcohol: 60.3%

USA allocation: 66 bottles

Flavour profile: Juicy, oak & vanilla

Cask No. 10.81                       $100       

Sea salt caramel ice cream

Islay

A fresh, maritime and ‘seafoody’ aroma greeted the Panel. A plate of cold smoked salmon, steamed mussels, crab claws, jumbo king prawns and fresh oysters with a sweet citrus soy sauce; whilst the freshness was in the desert; mint chocolate chip ice cream. The taste was like a salty, juicy gammon steak with a lime ginger salsa and sweet peat smoked mackerels. With water we moved into a fishmonger’s with ice filled boxes on the floor containing the catch of the day and to taste a balance of sweet, salty and smoky flavours – dark chocolate mousse centred with smoked sea salt caramel.

Drinking tip: With a seafood platter

Colour: Lone-Ranger bullet

Cask: Refill barrel

Age: 9 years

Date distilled: December 2005

Alcohol: 60.4%

USA allocation: 113 bottles

Flavour profile: Oily & coastal

Cask No. 29.164                             $150

A ballerina at the barbeque

Islay

Our ballerina sits on damp decking tending to her weary toes with TCP and lint bandage from an antiquated first aid box. A Bloody Mary revives her flagging spirit as she lights a fire pit to start cooking white fish wrapped in bacon and spritzed with lime juice. She snacks on popcorn with sea salt and cracked black pepper and cucumber sandwiches from warm Tupperware. A sprinkle of rain can’t dampen the ash, hints of oil pastel and linseed develop. The shellfish is drizzled with coriander and olive oil and grilled with halloumi and green peppers. Dainty and delicious!

Drinking tip: The perfect accompaniment for a seafood barbeque

Colour: White gold

Cask: Refill hogshead

Age: 17 years

Date distilled: October 1997

Alcohol: 49.2%

USA allocation: 174 bottles

Flavour profile: Lightly peated

Please visit the Scotch Malt Whisky Society of America at www.smwsa.com 

Greetings fellow Whisky Lovers!

Today marks the first day of our historic Kavalan Vs Scotland tasting series taking place across the UK.

Tickets have sold quickly but there is still availability for some of the tastings – but be quick if you want to take part in this exciting and much anticipated series!

For those in London who missed out on tickets for tomorrow night, we have added another date – the 23rd September and there are tickets available now.

For those who wish they could come along but can’t make it, we also have our tremendous…

TASTING FROM HOME PACKS!

Click on the relevant date and venue below for further info and tickets…

KAVALAN VS SCOTLAND – DATES AND VENUES:

SHEFFIELD         Tuesday 15th SEP 7pm      THE TAP, SHEFFIELD, SOLD OUT

LONDON             Weds 16th SEP 7pm           SALT BAR, LONDON, SOLD OUT

LIVERPOOL        Weds 16th SEP 7pm           JENNY’S BAR, FENWICK ST.

LEEDS                Thursday 17th SEP 7pm      CROSSKEYS, WATER LANE

LONDON             Weds 23rd SEP 7pm           SALT BAR, SEYMOUR ST., LONDON

BRIGHTON         Thursday 24th OCT 7pm     HILTON METROPOLE, KING ST.

MANCHESTER   Friday 25th SEP 7pm          BRITONS PROTECTION, SOLD OUT

NEWCASTLE      Friday 25th SEP 7pm          BLACKFRIARS, SOLD OUT

YORK                  Saturday 26th SEP 7pm      BRIGANTES, MICKLEGATE

We are almost ready to unveil our final tastings for 2015 and will be emailing you very soon with the latest news on those. We will also have more on the upcoming (and final) TWL Whisky Festival of the year in Manchester – but if you haven’t already got your tickets, you want to get your skates on! Click HERE to book.

We look forward to seeing many of you soon!

Slainte, Eddie, Amanda and Joe The Whisky Lounge Team.

Last year we went to the Whisky Show and our takeaway favourite from the stunning line up of brands was American whiskey makers Michter’s. Ever since we have been trying to get them in for a tasting (even sending our MD to New York to meet them). Finally they’ve agreed. Come join us on the 26th October to drink their oak-aged wares! More…

Did you miss out on our Nikka Ambassador Night in June? Not to worry we haven’t forgotten! We have been working with Nikka ever since to get their premium Japanese whiskies back in for another tasting. On Tuesday 17th November they return with a host of damn fine drams! More…

It seems that 2015 was the year of Bourbon, so it seems only fitting to end it with a tasting dedicated to the oldest continuously operating distillery in the States – Buffalo Trace. These guys make everything from Sazerac Rye, to Weller wheated Bourbon, to George T Stagg. Join us on the  9th November to explore an American classic! More…

Our mailing address is:

Milroy’s of Soho

3 Greek Street

London, England W1D 4NX

United Kingdom

This week Joe Ellis reviews the best selling Single Malt Scotch Whisky in the world. The Glenfiddich 12 Year Old.

https://youtu.be/Wzt2zLHDdOQ

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

BALLANTINE’S LAUNCHES PIONEERING GLASS FOR WHISKY DRINKING IN OUTER SPACE 

MASTER BLENDER CREATES SPECIAL BATCH OF BALLANTINE’S SPACE WHISKY

FIND OUT MORE AT  WWW.BALLANTINESSPACEGLASS.COM

Ballantine’s, Europe’s No.1 Scotch whisky and the No.2 Scotch whisky in the world, has created the Ballantine’s Space Glass and a Special Batch of Ballantine’s Space Whisky designed for a zero gravity environment as the brand continues to innovate, making a genuine contribution to the space programme.

As part of a bold campaign to appeal to the next generation of whisky drinkers, Ballantine’s has commissioned the Open Space Agency, a collective of astropreneurs, to design the Space Glass and overcome the challenge of drinking whisky in a zero gravity environment. The Space Glass was rigorously tested at the ZARM Zero-G Drop Tower in Bremen, Germany, to prove its functionality in conditions similar to that of space.

To complete the launch, Master Blender Sandy Hyslop has created a special batch of Ballantine’s Space Whisky, a blend that seeks to ‘Stay True’ to the Ballantine’s whisky style while enhancing the signature flavour profile. Ballantine’s Space Whisky has been crafted by introducing first fill sherry matured malt to a bespoke Ballantine’s blend with the intention of addressing the impact that microgravity has on taste-buds, resulting in a more concentrated whisky with enhanced spice and honey notes.

Sandy Hyslop comments: “The Ballantine’s Space Glass is built around the whisky drinking experience. The warming element from hand to glass is important to me because the whisky warms up while you are drinking it, unlocking aromas that ensure a multi-sensory experience. It’s fantastic that this has been achieved, so Ballantine’s inaugural space blend has a fitting vessel specifically built for zero gravity.

“In space you are unable to pick up on the same smell and taste intensity as on earth. That was my key consideration when designing Ballantine’s Space Whisky. I had to make the blend more robust, heightened in flavour, and more concentrated so one could emulate the experience of drinking Ballantine’s on earth. Astronauts miss the taste of home and by crafting a fruitier, stronger, more floral blend I think Ballantine’s has designed a home comfort for space”.

James Parr, founder of the Open Space Agency, explains: “Our brief was to develop a whisky glass that worked under the conditions of microgravity, the scientific term for zero gravity. It was important that we focused on creating a ritual around how you drink from the Ballantine’s Space Glass to give a familiarity of what we are used to here on earth – the end result is one that incorporates several elements of that ritual, from the liquid entering the glass through to sipping from it.”

Peter Moore, Ballantine’s Global Brand Director, commented: “We believe that when individuals stay true to themselves they leave their mark on this planet. As Ballantine’s drinkers have re-invented the world all around us, we’ve been right there with them. We are delighted to be the first whisky brand to support astropreneurship with the development of the Ballantine’s Space Glass and the Special Batch of Ballantine’s Space Whisky. Not only is the glass innovative – solving fundamental scientific questions of how liquid moves in zero gravity – but it is also beautifully designed, with the ritual of the whisky drinking experience at its heart.”

Ballantine’s will be publishing articles, photography, imagery, audio, illustrations and GIFs throughout the project. Consumers are invited to follow the journey at www.ballantinesspaceglass.com.

NOTES

Ballantine’s Space Glass Product Information: How it works

In order to get the whisky from bottle to glass there is a loading mechanism which inserts a nozzle into the base of the glass. Held together by a strong magnetic connection the base of the glass releases a quick draw down allowing the slow release of the whisky into the base of the glass through a one-way valve.

There is a cold touch mouth clip, ergonomically shaped to give the user a quality drinking experience on the top of the glass. To capture the ritual of drinking whisky you rest your lips here, while hidden ‘scent slots’ let you smell the blend. The capillary design needs a spiral CNC machined rose gold plated dome base to provide the surface tension angle to feed the whisky into the capillaries. The base encourages the user to hold the glass and contains a magnet for practical Zero-G applications while in space, e.g. sticking the glass to the side of a space ship. The 2mm capillary dimension in the glass supplies a good amount of whisky while retaining good surface tension for ease of suction.

Tasting notes for the Special Batch Ballantine’s Space Whisky

• Nose: Notes of sweet honey and creamy vanilla intermingled with fragrant clementine oranges, old fashioned barley sugar sweets with a hint of liquorice spice
• Taste: Fills the mouth with Honey flavours echoing the nose, crunchy sweet toffee apple and soft cinnamon Edinburgh rock sweets. Rich and complex
• Finish: Balanced sweet and incredibly smooth

About Open Space Agency
OSA are part of a growing community of ‘Astropreneurs’ who believe that the technology, skills and industrial base to meaningfully contribute to space exploration are now within the reach of small teams of passionate individuals. They are the first agency of its kind dedicated to unlocking the talent and insight of citizen space explorers. www.openspaceagency.com  @OSA_projects

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.
www.ballantines.com @Ballantines

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s co-leader in wines and spirits. Chivas Brothers’ award-winning portfolio features some of the world’s most revered Scotch whisky brands including Chivas Regal, the world’s first luxury whisky and the No.1 Scotch whisky in China; Ballantine’s, Europe’s No.1 Scotch whisky; The Glenlivet, the world’s No.1 single malt whisky; and Royal Salute, the world’s only exclusively prestige Scotch whisky range. The portfolio also includes two of the world’s leading English gins – Beefeater, the world’s most awarded premium gin, and Plymouth gin – plus a selection of highly acclaimed single malt whiskies, including Aberlour, Longmorn, Scapa, Strathisla and Tormore. The range is completed by a collection of blended Scotch whiskies operating in many of the world’s key whisky markets which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.
www.chivasbrothers.com

About Pernod Ricard
Pernod Ricard is the world’s co-leader in wines and spirits with consolidated Sales of € 8,558 million in 2014/15. 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&Sprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Kahlúa and Malibu liqueurs, Mumm and Perrier-Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo, Graffigna and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,000 people and operates through a decentralised organisation, 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 Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index. www.pernod-ricard.com

Kensington Wine Market is taking pre-orders for its 2015 Kensington Wine Market Whisky Advent Calendar

Kensington Wine Market’s Whisky Advent Calendar is back! Last year’s calendar, our second and the first one we produced entirely in house, was a huge hit. It sold out before it hit the shelves. This year’s is even better. It still includes 24 x 50ml whiskies and a custom Glencarin whisky glass. But, that is not all! We are offering an even wider range of whiskies and we are also including an extra 25th bottle. As a special treat for Christmas morning, there will be a 100ml Scotch Malt Whisky Society single cask bottling. This is a rare treat indeed, and usually only available to Society members. All of this year’s whiskies are different from 2014 and we are really excited about the range. There are 23 single malts from Scotland, Ireland, India and Taiwan, as well as a boutique blend and a boutique blended malt. Whether it is for yourself or to give as a gift, we know it won’t disappoint. Don’t hesitate! This one is sure to sell out fast, and the price goes up September 15!

You can pre-order the 2015 Kensington Wine Market Advent Calendar online, by phone 403-283-8000/888-283-9004 or in store. A $150 deposit will be taken for each calendar requested at the beginning of August. The calendars will be available at the “early bird price” of $375. until September 15th. After September 15th the Calendar’s price will go up to $400. The calendars should be ready for pickup before the end of October.

Nikka – ageless classics

Japanese whisky has seen a huge growth in recognition over the past year, partly due to Yamazaki Sherry Cask being named as 2015 World Whisky of the Year in Jim Murray’s Whisky Bible. It has taken more than 90 years to come to the attention of the masses – the first whisky distillery in the country was Yamazaki, founded in 1923. One of the founders was Masataka Taketsuru, who left to set up his own company (later to become Nikka), establishing Yoichi distillery on Hokkaido in 1934. We were delighted to welcome Nikka’s European brand ambassador, Sayumi Oyama, to TWE Vinopolis last month.

In their own words – Sayumi Oyama

‘I first tried whisky when my father gave me a Japanese one 20 years ago. [I can’t remember what it was, but] it opened my eyes and I started to learn about alcoholic beverages – I was a whisky fan before I got the job’

Sayumi Oyama, Nikka’s European brand ambassador

‘This year we are discontinuing our single malt range and replacing them with no-age-statement bottlings as we don’t have enough stock. It’s partly due to a big boom in Japan because of last year’s TV drama based on Masataka and Rita Taketsuru [Massan], and also as 20 years ago there was an economic crisis, so production was limited – now we need more whisky’

‘I think the boom will continue, but there will be an issue of stock for everyone: us, Suntory and Chichibu. I think Japanese whisky will become rarer and more expensive‘

‘The new Nikka 12 blend will have an age statement as we have enough old grain, so we only need a smaller amount of aged malt’

‘[On rumours there is Ben Nevis in Nikka Pure Malt White] We try to use only Japanese whisky, but I think today it is necessary to use malt from other countries. It’s very secret though, even I can’t get a lot of information about that from our master blenders’

‘My favourite Nikka is Yoichi 15; it’s peated, complex and nutty with a long finish and a hint of salt. I’m a peaty whisky fan – I like Islay whiskies, especially Port Charlotte‘

‘I hope the age statements will be coming back. We can’t say when, but hopefully within 10 years‘

The Nikka tasting line-up

We tasted

Nikka Coffey Grain – aged for up to 20 years; sweet, spicy and very moreish.

Nikka From The Barrel – big, spicy and tasty in the mizuwari that started the evening.

Nikka Taketsuru Pure Malt – refreshingly fruity with tobacco and spice.

Nikka Taketsuru 17 Year Old – incredibly complex with a hint of peat. Outstanding.

Nikka Miyagikyo 10 Year Old – the spicy heart of the Nikka blends.

Nikka Yoichi 12 Year Old – a delightful combination of peat and sherry casks.

Best #TWETASTING Tweet

Tom Forrest @VinopolisTom Nikka Taketsuru [Pure Malt] – spicy, mellow stone fruit some fennel and other herbs giving a twist to the finish.

Sayumi holding court at Vinopolis

Whisky of the night

It was a close-run thing, and although my whisky of the night was Taketsuru 17 Year Old, it seems everyone agrees and we’ve sold out. However Taketsuru Pure Malt is a superb alternative:

Nose: Combination of vanilla and black pepper up front, balanced by a sweeter citrus note in the background.

Palate: A rich and creamy mouthfeel. The spiciness from the Miyagikyo comes through at first as clove and nutmeg, being joined by a fruity orange note from the Yoichi component. There’s a hint of tobacco and sweetness which brings it all together.

Finish: Long with the spice, fruit and sweetness all in perfect harmony.

Comment: A complex and delicious blended whisky. This is a great introduction to the high-quality whisky that has helped to ensure Japanese whisky rightly gets the acclaim it has been due for so long.

The future is certainly bright for Nikka, and for all Japanese whisky. While the age statements may be disappearing, I believe this is not a move towards using primarily very young whisky in the blends, but merely to retain a common label for the brands, as batches will no doubt vary in the future. One of the stars of the evening, Taketsuru Pure Malt, may not carry an age statement on the bottle, but is matured for an average of 10 years and this is where Sayumi says the new NAS releases will be priced at. The new bottlings should arrive before the end of the year, when we’ll give them a try and report back.

SEPTEMBER UPDATE: UP, UP AND AWAY

It’s a bird. It’s a plane. It’s September’s bottlings streaking away towards the horizon! Bold and fearless flavours have captivated the imagination; epic tales will be told for years to come. Is your spider sense tingling yet? Delicious drams are in danger of running dry – join the quest to find the ultimate champion amongst September’s top sellers…

hampions: Last 4 Dark Voyagers

Dark Voyager Duo 

29.168 Fade to black

&

35.137 Delightful evocation of the boudoir

£155.20

Heroes: Last 8 Chilli Spice Crusaders

48.61 Concerto zenzero

&

53.227 Sweet, salty & smoky

£116.40

Chilli Spice Crusader Duo 

Daredevils: Last 8 Bitter Sweet Forces

Bitter-Sweet Force Duo

63.32 Bitter-sweet, eccentric character >

&

55.29 A barley harvest and a “fizzy buzz”

£141.20

No. 1: Young & spritely

58.16  Margarita cocktail

£41.80

No. 2: Peated

53.227  Sweet, Salty & smoky £116.40

Chilli Spice Crusader Duo

No. 3: Lightly peated

3.246  The Curious Apothecary

£60.00

No. 4: Light & delicate

55.29  A barley harvest and a ‘fizzy buzz’

£48.10

No. 5: Sweet, fruity & mellow

46.32  Summertime and the whisky is easy

£76.50

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

Highland Park 19 Year Old – 1995 Single Cask 2475

Released as part of Càrn Mòr’s ‘Black Gold’ Celebration of the Cask range, is this sherry monster from The Highland Park distillery. Distilled in 1995 and aged for 19 years in single sherry hogshead #2475. Bottled in 2015, only 275 bottles filled at cask strength, 51.9% vol.

£179.74

Caol Ila 26 Year Old – 1988 Single Cask 4213

A 26 year old Caol Ila Islay Scotch whisky bottled for the Càrn Mòr Celebration of the Cask range. Distilled 1st December 1988 and left to mature in single hogshead #4213 until 18th August 2015, where it was bottled at cask strength, with only 135 bottles filled.

£199.87

Mortlach 20 Year Old – 1995 Single Cask 4123

Distilled 10th July 1995 at the Mortlach distillery and left to mature in single hogshead #4123 for 20 years! Bottled at 55.5% vol by Càrn Mòr for their excellent Celebration of the Cask range on the 8th August 2015. An out-turn of 260 bottles.

£108.08