Cask No. 1.191                     $140

Tight as a bow-string

Speyside, Spey

Tight as a bow-string, rich as truffles, the nose gave lemon, green banana and mango, linseed oil and sweet pecans, salted caramel, chocolate marshmallows, honey on leather and hints of tobacco. More complex with water – we found floral notes emerging, wood shavings, star anise and piña coladas on a tropical beach. The neat palate was primarily sweet (Madeira cake, honey, chocolate orange, cinder toffee, caramel sponge) but with many pleasant complications, including coconut and hazelnut, PX sherry, raisins, ginger and a leather tobacco pouch. The reduced palate kept the floral honey sweetness and the oily nuttiness, while adding a carpenter’s workshop.

Drinking tip: A dram to relax with and unwind – think hammock, think summer.

Colour: Bullion bars in half light

Cask: First-fill barrel

Age: 15 years

Date distilled: May 2000

Alcohol: 51.5%

USA allocation: 110 bottles

Flavour profile: Deep, rich & dried fruits 

*PRESIDENT’S CHOICE*  

Cask No. 33.143                                      $110

Thank you and goodnight!

Islay

Big licks of maple bacon, sticky pulled pork over hickory smoke morphing into gooey treacle toffee, liquorice and violet. Crispy skinned fish with barbeque sauce and tropical fruit kebabs roasted over white hot coals. ‘Properly good smoke!’ one declared, he was right. Chargrilled pepper and sweet potato muddled gracefully with sundried tomatoes and garden canes. Water brought out a delicious feast of charred pork crackling and Frazzles served with a Bloody Mary. The morning after cure theme continued with more bacon, blood orange, BBQ sauce and red pesto all served in a smoky greenhouse. Wicked but very good.

Drinking tip: After dark

Colour: Dirty copper kettle

Cask: Second-fill butt

Age: 8 years

Date distilled: May 2007

Alcohol: 59.9%

USA allocation: 156 bottles

Flavour profile: Spicy & sweet 

Cask No. 93.66                              $130

Take two

Campbeltown

Wow! We were miraculously transported to Kentucky, into an old fashioned rackhouse where Bourbon gets matured. It is hot and dry, the air is filled with intense vanilla, woody, spicy aromas and we feel like those angels getting their fair share. Before we got hypnotized by the heady surroundings we took a sip. How satisfying; white chocolate chilli brownies, honeyed granola cereal with banana chips and dried mango and passion fruit. Water added orange oil, buttery popcorn and that rare earthy/exotic scent found in grated black truffles. On the palate, like German soft candy filled with fruit juice called – ‘Nimm 2’ (take two).

Drinking tip: With a cheeseboard

Colour: Disc of a daisy

Cask: Refill barrel

Age: 13 years

Date distilled: April 2002

Alcohol: 58.4%

USA allocation: 90 bottles

Flavour profile: Spicy & sweet

Cask No. 112.8                              $135

“Vegetarian!”

Highland, Western

Initially some were on a DIY trip applying linseed oil window putty whilst others returned to their childhood making shapes with Play-Doh and drawing with wax crayons – all eating Garibaldi biscuits! With time aromas of a black raspberry fruit pie developed as well as roasted hazelnuts resembling biting into a Ferrero Rocher. The taste was like a spiced Scotch pie but with rhubarb and apple filling, white pepper and chilli flakes. Water released aromas of adding a splash of vegetable oil into your hot wok preparing a vegetable Chow Mein with beansprouts, shiitake mushrooms, water chestnuts and hoisin sauce.

Drinking tip: Tintin’s friend Captain Haddock would like this one

Colour: Brass coin

Cask: Refill barrel

Age: 14 years

Date distilled: September 2000

Alcohol: 57.8%

USA allocation: 120 bottles

Flavour profile: Spicy & dry

Please visit www.smwsa.com for more information

Benriach tasting – fruit, glorious fruit!

After a difficult start to life, Benriach has emerged from the shadows and is now a highly regarded Speyside distillery. It closed after just two years in 1900, with a 65-year gap until it reopened in 1965. But since Billy Walker bought Benriach with the help of a consortium in 2004, the distillery has gone from strength to strength, with a clutch of well-received releases. Benriach brand ambassador Stewart Buchanan led our latest Whisky Exchange tasting, giving plenty of inside info on what goes on – with a few drams along the way, of course.

Benriach Distillery was bought by Billy Walker and his consortium for £6 million in 2004

In Their Own Words – Stewart Buchanan

‘Benriach came on the market in 2004. Billy bought it for £6 million, and the deal included 23,500 casks going back to 1966. If you tried doing that today, you’d have to double the amount and add a zero to it!’

‘We’re one of the more northerly distilleries in Speyside, just a few miles from Elgin. Longmorn is just 500 yards away, and one mile away, there’s Glen Elgin. That road is stinking with whisky production – you can hold your nose or breathe it in!’

‘When we bought the distillery, there was black algae on the walls and tumbleweed everywhere. I used to work at Tobermory, with its lovely coloured houses and harbour, and I end up coming to this place with its algae-covered walls…!’

‘Benriach is one of the fruit bombs of the Speyside region. At 10 years old, it’s all green apple and pear; at 16, it’s more like a Golden Delicious apple; after 20 years, it develops peach and apricot flavours; and at 35, it’s all tropical fruit – mango and passion fruit’

Stewart Buchanan, Benriach brand ambassador

‘At Benriach, we use borehole water which has a high mineral content. You get a slightly sweeter expression with hard water and high mineral content. But at Glendronach [also owned by Billy Walker], the water is soft and “heavy”, which is ideal as we want that oiliness and depth’

‘I don’t mind if you add water to your whisky, but remember that we’ve already put in that whisky for you…’

‘Our 35 Year Old is aged in refill-sherry hogsheads which are very unpredictable. The big boys don’t like them because they want consistency, but we love inconsistency! Some distilleries don’t like European oak at all, because the barrels are quite fragile and can crack and split easily’

‘We’ve got more IT people in our office than we have at the distillery!’

‘Some people say that you only use finishing in whisky to mask a bad cask. But you can’t make a silk purse from a sow’s ear’

‘Sometimes things go wrong. We finished some Benriach in a Tokaji cask – it was quite dry and a bit like Old Spice aftershave!’

‘Our 17 Year Old Septendecim is the most honest whisky we have. It’s like the aroma you get when you drive up to the distillery’

We Tasted

• Benriach 10 Year Old – clean, fresh, fruity with a touch of toffee and spice; absolutely delightful
• Benriach 35 Year Old – fragrant tropical fruit with nutmeg and cardamom
• Benriach 12 Year Old Sherry Wood – rich milk chocolate, toasty oak and cinnamon
• Benriach 15 Year Old Tawny Port Wood Finish – pink peppercorns and red berries, with creamy marshmallows
• Benriach 25 Year Old – honeyed fruit, baked peaches and sugar-dusted shortbread
• Benriach 1998 17 Year Old PX Finish (TWE Exclusive) – chocolate cake, espresso and spicy oak
• Benriach Bernie Moss Intensely Peated – smoke and lemon oil, restrained peatiness
• Benriach 17 Year Old Septendecim – grassy, floral and savoury

Best #TWETasting Tweet

GeorgeZ ‏@WhiskyRanter

Nose #benriach 25 is restrained but palate is BIG: creamy sweet mocca touched by spices and tropical fruits, smoke in background

Whisky of the night

Hmm…a tough one. I waxed lyrical about the 10yo and 12yo in our Christmas blog post, so let’s go for the 25 Year OId. A lovely mix of orchard fruit and sweet malt.

BENRIACH 25 YEAR OLD, 46.8%

Nose: Beautiful aromas of rich, honeyed fruit, along with fragrant peach and apricot, shortbread and oat biscuits.

Palate: The rich, ripe fruit continues on to the palate with baked peaches, custard tarts, shortcrust pastry and a touch of cinnamon. Apple notes add freshness. Rich texture and good weight.

Finish: Great balance between the fruit and spice.

Comment: This really shows how Benriach can age – the fruity spirit has mellowed beautifully over a quarter of a century, while the oak influence is measured, adding a subtle spiciness.

Many thanks to Stewart for an engaging tasting that showed off the wide spread of ages and flavours in the Benriach range, but the key element – a clean, refreshing fruit character – ran through all of them. You can choose from our range of Benriach whiskies from The Whisky Exchange website here.

Spring is in the air and we’re not sure how we’re almost at the end of April already, but it only means one thing – festival season is in full swing!

The Newcastle, London Whisky Weekender and Aberdeen Whisky have all been sell outs! We’ll soon be heading down South again to Bristol and Brighton…

Here is our Southern adventure (including early-bird offers!) as well as lots more to sink your teeth into including a very exciting new tasting series with Elements of Islay!

First things First….

Bristol Whisky Festival: 7th May                

Undoubtedly the biggest whisky event in the South West, we are heading back to Brissle on May 7th armed with a whole carnival of distillers and whisky in tow and we’re all set to give you a unforgettable day of all things whisky!

Of course, once again, we have a delightful line-up of masterclasses at the festival…

At 1pm we have Ian Chang, Master Distiller at Kavalan, back again with us to tell you the secrets of the Taiwanese distillery’s huge successes, plus you’ll have the chance to try two of their currently unreleased whiskies! Head here to book your places now.

Also at 1pm we have Penderyn Distillery on hand to answer all your Welsh-Whisky questions – a fantastic chance to find out what really makes Bristol’s closest distillery tick.

And last but not least, world renown and all round whisky legend Charles Maclean will be presenting a tasting from our very latest range of TWL bottlings. Charlie has been writing about whisky for decades (even before it was cool!) and has a unfaltering passion for whisky unlike any other. Click here to book your places – we recommend you’re quick!

Brighton Whisky Festival: 18th June

Tickets are now on sale for our grand return to one of our favourite South coast towns. 

In the fantastic setting of the Corn Exchange at Brighton Dome we will be welcoming a great array of whisky producers and bottlers for you to enjoy for one day only!

Get your early-bird tickets while they last!

Edinburgh Whisky Festival: 25th June

Early-bird tickets are now on sale for Edinburgh Whisky Fest – get yours here!

This year we’re heading back indoors and will be setting up our Edinburgh Whisky Festival in the Assembly Rooms on George St. This iconic Georgian venue has long been at the heart of Edinburgh hosting thousands of events from Royal banquets to film festivals, but for this day in June it will play host to Scotland’s most iconic drink, whisky!

Elements of Islay Tasting Series

We’re very excited to announce a whole batch of dates for our new tasting series with Elements of Islay!

Delicious, mature and unadulterated Islay whisky, bottled at full strength and assembled by a crack team of people who truly know and love whisky.

Whether you’re a fan of peated whisky or not, this series is an absolute no brainer! Locations and tickets below….

May 13th Manchester, The Britons Protection : Tickets

May 13th Newcastle Blackfriars : Tickets

May 18th Sheffield The Sheffield Tap : Tickets

May 18th London Salt Bar : Tickets

June 11th York Brigantes : Tickets

June 16th Leeds The Cross Keys : Tickets

June 16th Brighton The Nightingale Room : Tickets

June 22nd Liverpool Jenny’s Bar : Tickets

Blending Workshops

Fancy blending your own whisky? Sign up to one of our blending workshops now to apply both your palate and your brain to construct your very own blended whisky!

May 15th London Salt Bar : Tickets

June 8th London, Salt Bar : Tickets

June 8th, Liverpool, Jenny’s Bar : Tickets

June 9th, York, Brigantes : Tickets

June 9th, Brighton, The Nightingale Room : Tickets

June 10th, Newcastle, Blackfriars : Tickets

June 10th, Manchester, The Britons Protection : Tickets

June 14th, Sheffield, The Sheffield Tap : Tickets

June 19th, London, Salt Bar : Tickets

That’s all for now folks! Don’t forget to check our events calendar for more events near you – we have a whole bunch of Whisky Schools and more tastings going on for you to get stuck into!

Sláinte                

Eddie, Amanda, Joe, Olly and the Whole Whisky Lounge Team!

W: thewhiskylounge.com

E: info@whiskylounge.com

T: 01904410841

The Whisky Lounge Ltd Unit 3 61a Osbaldwick Lane York, North Yorkshire YO10 3AY United Kingdom

Whisky Ramblings Via Video #127

Mark Dermul, Belgian Whisky blogger, tries new Belgian whisky! ‘Kempisch Vuur’ is a single cask that yielded only 300 bottles of 50cl. Once you realize that it was a quarter cask from Laphroaig, you will understand that this is peaty stuff. That is a first for Belgium!

https://youtu.be/uo_l6D9oRNs

Ireland

Green Spot “Château Léoville Barton” Finished Single Pot Still Irish Whiskey (750ml) $89.99 View

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

SPEY whisky to be toast of the Spirit of Speyside Whisky Festival 2016

SPEY single malt is set to be the toast of this year’s Spirit of Speyside Whisky Festival – thanks to an exclusive, limited edition bottling being produced for the famous drams fest.

An expression of SPEY from Speyside Distillery single malt has been selected for an exclusive festival bottling ahead of the annual whisky extravaganza.

A SPEY from Speyside Distillery 2007 single malt  cask sherry butt has been specially selected and is being bottled at cask strength, non-coloured,  to be sold in limited bottle numbers.

Each bottle will have a 2016 festival labelling which will include the cask and bottle number, and being limited to a single cask they are expected to become highly collectible.

Speyside Distillers Co Ltd managing director Patricia Dillon is delighted with the collaboration.

She says, “What better way to celebrate our support of the Spirit of Speyside Whisky Festival 2016 than with a unique single malt cask strength  expression?

“We got involved with the festival for the first time last year when our global brand ambassador Michael Owen surprised visitors by calling in on one of our distillery tours.

“This time round, we are working with the organisers to produce a limited edition bottling of SPEY. It strengthens our links with this fabulous event that brings thousands of visitors to Speyside in celebration of the area’s most famous export – whisky.

“As well as releasing this limited edition SPEY malt, we also look forward to meeting with whisky lovers from all over the world and welcoming them to the events at our boutique distillery, which is not normally open to the public.”

James Campbell, chairman of the Spirit of Speyside Whisky Festival, expects the whisky to go down very well with this year’s visitors and whisky collectors.

Mr Campbell adds, “When Speyside Distillery came to us with the idea of a festival bottling, we knew right away that this would be of great interest and appeal to visitors.

“Naturally, there are many whiskies to take home from Speyside, but a festival bottling makes a very special souvenir of the 2016 event and with its limited availability and special labelling, it is likely to be highly in demand and much sought after.”

Each individually numbered bottle will be hand finished with specially designed 2016 festival packaging stating the cask and limited bottle number.

The expression is cask strength and will be priced at £95 plus postage and packing. It is available to pre-order from karenann@speysidedistillers.co.uk for direct dispatch or can be collected from Speyside Distillery during the festival.

The Spirit of Speyside Whisky Festival takes place from April 28^th –May 2^nd with a programme that features whisky trains, masterclasses, cocktails, music, trails, books and the opportunity to meet whisky distillers, writers and other celebrities.

As part of the programme, Speyside Distillery is offering a rare chance for the public to tour the small picturesque distillery near Kingussie, home of the SPEY brand of malt whisky, and enjoy specially selected tastings, in the company of distillery manager Sandy Jamieson.

There are further opportunities to visit the distillery to view its talented artist in residence Joanna Miller at work, while savouring dram of SPEY single malt.

Joanna, an ex-student of The Prince’s School of Traditional Arts and artist for the SPEY brand, specialises in print making with particular interest in screen printing. Visitors will be able to meet Joanna before she retreats to work on her upcoming exhibitions at Eden Court, Inverness and Saatchi Gallery, London.

Speyside Distillers is also hosting mouth watering afternoon teas and SPEY whisky tastings on board the Strathspey Steam Train Railway, offering magnificent views of the Cairngorms.

For full details of Speyside Distillery’s events and to order tickets, visit http://www.spiritofspeyside.com/

Speyside Distillery has been in production since 1990 and is operated by Speyside Distillers Ltd.

Although not ususally open to the public, the distillery may look familiar to some as it featured (as Lagganmore distillery) in the popular BBC series ‘Monarch Of The Glen’.

For further information about Speyside Distillery, visit http://www.speysidedistillery.co.uk/. Follow Speyside Distillery on Twitter @SpeySingleMalt and on Facebook at facebook.com/speysidedistillery

“à table, whisky from glass to plate”

The essential whisky cook companion

“Both a practical guide and an appetising armchair read, authoritative yet friendly, à table is a delight, and I commend it to you whole-heartedly.”

Charles MacLean

This attractive new cook book takes an original slant on whisky as an accompaniment to good food. Martine Nouet is an authority on both whisky and French cuisine who has honed her many years of experience as a whisky presenter and cook. Inside these pages the reader will find 60 delicious recipes divided into three sections: Appetizers, main courses, and desserts/cheeses.

The introductory chapter is devoted to the principles involved in the pairing of food and whisky, and how best to achieve balance as well as harmony. Above every recipe is a sensory calendar that indicates the season of the year, the respective lightness or richness to the palate as well as the dominant colours of the food and whisky. John Paul’s exquisite recipe photographs grace each facing page and beneath is printed a profile of select whiskies sold in specialist shops that resonate with each pairing. Walker Shortbread Company has helped funding the photography.

All the recipes have been tried and tasted by gourmet palates. Each dish was prepared by Eric Obry, amazing chef of Le Petit Gourmand in Aberlour (Speyside). Further panache is added by a lovely foreword written by world-acclaimed whisky writer, Charles MacLean, who has incidental fame for his role in Ken Loach’s film: The Angel’s Share.

Mr. MacLean states Martine’s book is:

“Both a practical guide and an appetising armchair read, authoritative yet friendly. À table is a delight and I commend it to you whole-heartedly.”

No library is complete without Martine Nouet’s new cookbook as it is a true shelf companion to all who care about whisky and good cuisine.

Price – £19.99 or 24.99 Euros

Distribution

– Distillery visitor centers

– Walker Shortbread shop in Aberlour (Speyside) and on their shop online

– Amazon marketplace

– On Islay – Available at The Celtic House (also online: www.theceltichouse.co.uk)

– Martine Nouet’s website – www.martinenouet.com – will give a regular update of the selling points

The author

French born, Martine Nouet, is an author and journalist who writes exclusively about food and spirits. Her love of Scottish Malt Whiskies brought her to the Isle of Islay on the west coast of Scotland and she has now made Islay her home. Martine has pioneered a new trend in the world of whisky: The sensory idea of pairing whiskies with a suitable food counterpart.

Martine has gained the esteem and recognition of whisky aficionados and the whole industry. In France she is known as “La Reine de l’Alambic – The Queen of the Still” and was bestowed the title of Master of The Quaich in April 2012; an honorific distinction awarded to very few by the whisky industry. In September 2015, she authored “Le guide Hachette des whiskies” for which she received the “Grand prix du Livre Spirits 2015” award. She hosts food/whisky pairing events and dinners all over the world.

“à table, whisky from glass to plate”

Martine Nouet – April 2016 – 160 pages

richly illustrated, 60 recipes,

50 full page photographs,

published by Ailsa Press- Islay.

Exclusive Malts Dinner w/ David Stirk Wednesday, April 27th from 7:00pm-9:30pm @ Messhall in Los Feliz SKU #1252055

Join us at Messhall on Wednesday April 27th to welcome Mr David Stirk, founder of the Exclusive Malts brand. David Stirk is the founder and managing director of The Creative Whisky Co Ltd. He started in the industry by giving tastings at the Speyside Whisky Festival in 1999 and upon graduating from University he landed a role with the newly started Whisky Magazine working as their researcher and tastings co-ordinator. He then left Whisky Magazine to write the “Malt Whisky Guide” (published in 2002) and then began work with Wm Cadenhead’s in Campbeltown looking after worldwide sales and selecting the casks for bottling. Whilst in Campbeltown he had time to research and write “The Distilleries of Campbeltown” (published in 2004) and then a brief stint working for another bottler in Glasgow led him to follow his dream of running his own company and the Creative Whisky Co Ltd began trading in January 2005. Starting with just a single cask, the Creative Whisky Co now exports around the world and quietly has gained a loyal following of fans. Enjoy a meal with the man himself and ask all those burning questions you’ve been waiting to ask an industry insider. Line up: 1. The Exclusive Blend 1991 21 yr 2. Exclusive Malts Irish K&L Exclusive 3. Exclusive Malts Ardmore 200 15 yr 4. Exclusive Malts Caledonian 1987 28 yr 5. Exclusive Malts Glen Grant 1990 25 yr 6. Exclusive Malts Islay 2007 8 yr.

TICKETS

NEW TO THE PARTY

Wicked 87 Whiskey-in-a-Box – For all those times you wanted to bring a fifth of booze into the pool, and couldn’t because it was in a glass bottle, we now have whiskey in a box! Be careful with this version of ‘slap-the-bag’.

Wildcatter Straight Bourbon 8 Year – Here’s a new bourbon, and one with a decent age statement! It is receiving very favorable reviews despite the only published background being that the barrels of 8yr bourbon were procured on the open market. It is certainly one to add to any bourbon collection.

Bulleit Barrel Strength Bourbon – We always love being able to check out a whiskey as it tastes right out of the barrel. We often get to do this for our TPS Private Barrels, but that is often about it. Well, a huge thanks goes out to Bulleit for bottling and selling this cask strength selection! It’s rich and bold and packed with flavor. Best of all, you can proof it down to your liking!

KENTUCKY DERBY

This year Saturday, May 7th marks the 142nd running of the Kentucky Derby. Stock up now on everything you will need to host an amazing Kentucky Derby Party. We have a large selection of officially licensed Kentucky Derby plates, napkins, cups, shirts, as well as the collectible OFFICIAL DERBY JULEP GLASSES! Supplies will go quickly, so don’t delay!

www.thepartysource.com

95 Riviera Drive, Bellevue, KY 41073

 (859) 291-4007

Japan

Ichiro’s Malt Chichibu “Malt & Grain” Japanese Blended Whiskey (750ml) $99.99 View

Scotland

AnCnoc Cutter Highland Single Malt Scotch Whisky (750ml) $64.99 View

Old Pulteney Clipper Single Malt Whisky (750ml) $39.99 View

Ireland

Midleton “Dair Ghaelach” Irish Whiskey (750ml) $239.99 View

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