International Beverage Celebrates More Big Wins as San Francisco Results Announced

International Beverage Holdings has continued its remarkable winning streak this year with a clutch of eleven medals at the San Francisco World Spirits Competition – including the highest award for a recently launched expression of anCnoc Highland single malt Scotch whisky.

Results from these most respected and influential global awards saw anCnoc’s dark and smoky ‘Rascan’ – launched late last year as the fourth global expression in anCnoc’s successful Peaty Collection – take the highly coveted ‘Double Gold Medal’, indicating an outstanding product earning top marks from all competition judges.

In a field of more than 1,850 entries, the business scooped a further four Gold Medals across its exceptional portfolio – for anCnoc 12 Year Old, Old Pulteney 12 Year Old, Balblair Vintage 2005 and Hankey Bannister Original Blend.

Silver Medals were awarded to Old Pulteney Navigator, Balblair Vintage 1999, Speyburn 10 Year Old, Speyburn Arranta Casks and Caorunn Small Batch Scottish Gin, with Speyburn Bradan Orach taking Bronze.

Since its introduction in 2000, the San Francisco World Spirits Competition has grown to become one of the most respected and influential spirits competitions in the world. Winners are chosen during a rigorous four day blind tasting process, and achieving a medal indicates a spirit of the highest quality that is amongst the very best that the global industry has to offer.

These prized accolades for International Beverage come just days after ‘Maritime Malt’ Old Pulteney won another of the industry’s most prestigious prizes, with its 1989 Vintage crowned ‘World’s Best Single Malt’ at the 2016 World Whiskies Awards.

International Beverage Marketing Director Karen Walker commented: “This has been an extraordinary start to the year for everyone in our business. Spirits are still high following our huge win at the World Whiskies Awards, so this news from San Francisco means that the celebrations across our five distilleries will continue. These awards really are the top honours in our industry, and the tough judging process and strict criteria mean that a medal of any colour is very special. My congratulations and thanks go to our hard working and dedicated distillery teams who continue to craft spirits of such quality and character. We are all very proud to see their efforts recognised on the global stage in this way.”  

About International Beverage Holdings

International Beverage Holdings Limited is one of the industry’s most dynamic global drinks businesses. Established in 2006 as the international arm of ThaiBev, the company specialises in developing distinctive, premium local brands for global growth, with a portfolio that is led by a range of high quality Scotch whiskies and includes some of the fastest growing and most prestigious beers, spirits and whiskies on the market today. These high quality brands are enjoyed by consumers in over 85 global markets and include:

• Chang, Thailand’s iconic global beer brand
• Single Malt Scotch Whiskies: Old Pulteney, Balblair, anCnoc, Speyburn
• Blended Scotch Whiskies: Hankey Bannister, Catto’s, MacArthur’s
• Caorunn, a super premium small batch distilled Scottish Gin infused with 5 Celtic botanicals
• Thai spirits: Phraya, Mekhong

International Beverage’s international operation is headquartered in Hong Kong, with two major bases in China and Scotland and a growing number of regional hubs around the world. The business is focused on the delivery of winning investment, sales and marketing strategies and is committed to producing brands of character, representing the care and craftsmanship of the people that make them – from the brewers of Chang Beer in Thailand, to the distillers of the fine single malt Scotch whisky Old Pulteney in Scotland. Crucially, the global development of every brand continues to be rooted in its home territory, supporting the company’s mission to build authentic brands of outstanding character.

International Beverage is investing in ambitious growth across its global operation, employing over 850 highly skilled people across production, sales, marketing and finance, together forming an effective and expert international team

Nova Scotia’s Glynnevan® Whisky Win Medals at Prestigious San Francisco World Spirits Competition

Guysborough, Nova Scotia – Authentic Seacoast Distilling Company Ltd received a Silver Medal for its GLYNNEVAN® Double Barrelled Canadian Rye Whisky  at the 16th annual San Francisco World Spirits Competition (SFWSC), held from March 17 to 20, 2016.

Regarded as the most respected and influential spirits competition in the world, this year’s SFWSC was the largest in its history, judging more than 1,850 submissions. Medal winners are chosen through a rigorous blind tasting process over four days to ensure integrity and impartiality. As a result, the SFWSC states that their medals have “come to be the most reliable indication of spirits excellence, and spirits recognized as medal-worthy by our judges are understood around the world by both the trade and consumers to be the best the industry has to offer.”

“We are honoured to have our GLYNNEVAN® Whisky recognized by this internationally renowned group of spirits experts at the world’s most prestigious blind tasting competition”, said Glynn Williams, President, Authentic Seacoast Distilling Company Ltd. “This recognition demonstrates that our handcrafted Nova Scotia spirits can compete with the best in the world.”

A new Canadian tradition where the spirit of prairie grain comes to rest in barrels in the Authentic Seacoast Distillery on the historic Guysborough harbour, GLYNNEVAN® Whisky’s second barrelling by the Atlantic creates a smooth, distinct and uniquely Nova Scotian rye whisky. Layers of aroma start with sweet rye spices and honey, followed by toasted oak, vanilla, cinnamon and a hint of tropical fruit. The taste is sweet with notes of creamy vanilla, spice, butter, hazelnut toffee and caramel. Read more about GLYNNEVAN® at http://www.glynnevan.com/.

About Authentic Seacoast Distilling Company

Authentic Seacoast Distilling Company produces small batch, craft blended spirits including GLYNNEVAN® Whisky, FortressTM Rum and Sea FeverTM Rum at its distillery next to Osprey Shores Golf Resort on the historic Guysborough harbour, and is part of Authentic Seacoast Company, which includes Osprey Shores Golf Resort, historic DesBarres Manor Inn, Rare Bird Pub, Skipping Stone Cafe & Store, Full Steam Coffee Co., Harbour Belle Bakery, Authentic Seacoast Brewing Co. (makers of Rare Bird Craft Beer), Glanbùrn Artesian Water, Authentic Seacoast Soaps and the Authentic Seacoast Store.

About Authentic Seacoast Company

Authentic Seacoast Company’s vision is to restore the proud trading legacy of a seacoast village in Nova Scotia and to create jobs in the community on a sustainable basis by producing and sharing high quality products and experiences that are authentic and memorable. Authentic Seacoast Company embodies the fresh sea air, industrious people and proud determination that has kept this special place by the sea alive over the past four centuries.

Read more at: www.glynnevan.com www.fortressrum.com www.authenticseacoast.com www.sfspiritscomp.com

Ian Macleod Distillers triumphs at 2016 San Francisco World Spirits Competition

Family-owned, independent spirits company, Ian Macleod Distillers, is delighted to have been awarded an outstanding five Gold medals at the 2016 San Francisco World Spirits Competition, America’s most respected international spirits competition.

Three brands owned by Ian Macleod Distillers came up tops in the prestigious competition including; Tamdhu Speyside Single Malt Scotch Whisky, Glengoyne Highland Single Malt Scotch Whisky and Isle of Skye Blended Scotch Whisky.

• Tamdhu Batch Strength Speyside Single Malt Scotch Whisky: Double Gold
• Tamdhu 10 Year Old Speyside Single Malt Scotch Whisky: Gold
• Glengoyne 12 Year Old Highland Single Malt Scotch Whisky: Gold
• Glengoyne Cask Strength Single Malt Scotch Whisky (BATCH 3): Gold
• Isle of Skye 12 Year Old Blended Scotch Whisky: Gold

The competition took place on the 17^th – 20^th March in downtown San Francisco, where a panel of carefully selected spirits industry experts blind tasted over 1,700 sprits, the widest range in the 16-year history of the competition.

Commenting on the awards Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers, said, “After winning three awards at the same competition last year, we are thrilled to have topped that this year with five much sought-after Gold medals.

“With a record number of entries, it is great to receive such a high recognition for the quality of our products, especially as the judging and evaluation process is always so rigorous!”

Since its establishment in 2000, The San Francisco World Spirits Competition has become the largest international spirits competition in America, as well as the most influential in the industry. Entries are scrutinised by the finest palates and the judging is blind, ensuring competitive integrity.

Ian Macleod Distillers is one of Scotland’s leading independent, family-owned distillers, blenders and bottlers. The company acquired Glengoyne Distillery in 2003 and Tamdhu Distillery in 2011.           

For more information, please visit www.ianmacleod.com. 

Please drink responsibly.

www.drinkaware.co.uk www.scotch-whisky.org.uk

Tamdhu Batch Strength Speyside Single Malt Scotch Whisky 

Nose: Red berries, sultanas, walnuts, hints of pecan, delicate citrus and oak, creamy vanilla, cookie dough.

Palate: Powerful burst of richness, fantastically rounded with sherry oak, spice and dried fruit. Kept on the palate, lighter fruits come to the fore – apricot, orange and crème brûlée.

Finish: Rich, biscuity and malty, toast and marmalade with pleasing fruitiness lingering.

Tamdhu 10 Year Old Speyside Single Malt Scotch Whisky

Nose: Very appealing and fragrant; sugar syrup with delicate peach and orange, mixing with fresh oak, cinnamon and leather, sugared almonds and vanilla. 

Palate: The fruitiness and spice blend brilliantly with a pleasing toffee and sherry richness building as it is held on the palate. 

Finish: Fruit and vanilla linger becoming pleasantly drying with a hint of distant peat smoke.

Glengoyne 12 Year Old Highland Single Malt Scotch Whisky

Nose: Coconut oil, honey, lemon zest, dried oak. 

Palate: Toffee apples, cinnamon spice, ginger, orange, shortbread. 

Finish: A hint of sherry and soft oak. Very well balanced.

Glengoyne Cask Strength Single Malt Scotch Whisky (BATCH 3) 

Nose: Warm baked custard, peppered strawberries, digestive biscuits, soft oak and a short sherbet tingle.

Palate: Thick rosehip syrup, demerara sugar developing into a spicy, gooseberry dryness. Wonderful balance, nothing dominates.

Finish: Very long.

Isle of Skye 12 Year Old Blended Scotch 

Nose: Ripe, fruity and well balanced. Sherry, dried fruits and a hint of smoke. Water brings out a butter edge. A lot going on. 

Palate: Overall, a little drier than the nose suggests but with excellent, soft, mid-palate weight. Light smoke all the way through. 

Finish: Ripe and soft

Back to school for lessons in whisky at the Spirit of Speyside Whisky Festival

Imagine a school that is open just three days a year and is devoted to its students’ favourite subject, and it is little wonder that there’s world wide appeal – and a lengthy waiting list – for the Spirit of Speyside Whisky Festival Whisky School.

It’s an experience that couldn’t be replicated anywhere else in the world, as only in Speyside, a region which is home to more than half of Scotland’s malt whisky distilleries, can you find the unique mix of industry experts, specialist industries and the goodwill that make the whisky school the success that it is.

That’s the view of four whisky legends who, with a collective knowledge of 200 years in the art of making whisky, founded the annual school which has become a magnet for dram lovers from all over the globe.

During the comprehensive three day programme, students learn about single malt whisky production from the raw material to the finished product through a series of lectures from industry experts, complemented by site visits.

A love of whisky knows no boundaries, with past pupils coming from Australia, Austria, Bahrain, Belgium Canada, China, Denmark, Germany, Hong Kong, Ireland, India, Israel, Liechtenstein, Lithuania, Myamar, Netherlands, Norway, Qatar, Poland, South Africa, Sweden, Thailand and the USA, and of course the UK.

Despite the mix of nationalities, culture and language differences have never been a barrier, with a shared devotion to whisky serving as one of the best ice breakers around.

Students are drawn from all walks of life – couples, the retired, a bush pilot, paratrooper, doctor, even industry professionals with a thirst for tapping into the specialist insights on offer, are among graduates.

The majority sign up because they want a deeper appreciation and understanding of whisky; some even come with a vision of setting up their own distillery.

The school’s founding fathers Ed Dodson, Dr Tim Dolan, Charles Smith and Peter Warren got behind the venture in order to give something back to an industry which has been good to them.

They’ve found that same generosity of spirit across Speyside when seeking lecturers, venues to visit and other support for the school. Industry experts freely give of their time, and firms are happy to open their doors and welcome scholars to their venues, explains Peter Warren, who continued a four-generation family association with distilling, holding senior management positions and still working on a consultancy basis.

“The whole industry supports us, and everyone involved volunteers their time,” Mr Warren explains. “Like us, there’s a feeling that people want to give something back to the industry that they enjoy.”

Charlie Smith’s lengthy career in whisky management saw him work both in his native Speyside and other parts of Scotland. Mr Smith is adamant that for a complete grounding in whisky production, nowhere comes close to the experience offered on Speyside.

He says: “Speyside is the only place with the facilities that allow the school to reinforce what’s been taught in lectures with site visits. You just cannot replicate that anywhere else in the world.”

The exclusive school has places limited to just 18 in order to ensure students derive maximum benefits.

Dr Tim Dolan has extensive academic and industry experience which as well as management included teaching, coaching and lecturing. He says that although the whisky school could attract many more pupils, its protected size delivers better learning opportunities.

“Small is beautiful,” says Dr Dolan, “and the essential thing is to give the right experience, for students to be able to speak to lecturers and ask questions, and because space can be restricted on technical visits.”

Outgoing whisky school director Ed Dodson worked in the Speyside whisky industry for more than 40 years, retiring as manager at Glen Moray Distillery in Elgin in 2005, and has reflected on the whisky school’s success.

“We have people who are genuinely interested in discovering the art of producing Scotch. The big attraction is gaining a more detailed knowledge of production than can be obtained by just visiting distilleries or reading about it. Contact with the speakers and having questions answered in detail is important for the students.

“There’s always been international appeal and the main interest comes from the Scandinavian countries and Canada and USA. There’s been more interest from Asia in the last couple of years.

“I feel that it is the range of subjects covered by eight lectures, each presented by specialists and backed up with excellent technical visits is what makes this school unique. There are other excellent whisky schools but we are in the fortunate position of having different distilleries, a malting, coppersmith and cooperage to visit as a follow up to the lectures. Being part of the festival makes it even more appealing.”

Mr Dodson’s invaluable contribution to the whisky school has been lauded by festival organisers as he steps down from the role of director, to be succeeded by another whisky industry stalwart, Eric Walker.

James Campbell, chairman of the Spirit of Speyside Whisky Festival says: “The whisky school is a real asset to the festival, whetting a thirst for knowledge about whisky production from people from all over the world. It is due to Ed and his associates that it has been the overwhelming success that it is, retaining its appeal and popularity over the years.

“Ed has been a great supporter of the whisky festival in many other ways too, and it is due to people like him who have enthusiasm and knowledge alongside experience and contacts in the industry that we are able to deliver events that satisfy the desire to learn, savour and enjoy whisky among aficionados from all over the globe.”

While the 2016 School is fully booked and the waiting list for 2017 is full, there are many other ways to appreciate whisky during the Spirit of Speyside Whisky Festival which takes place from April 28 to May 2.

Speyside contains over 50 of Scotland’s malt whisky distilleries and the vast majority of them will be staging events during the Festival, including many that are not usually open to the public. Visitors can choose from over 400 events encompassing everything from whisky tasting and distillery tours, food events, music, comedy and cultural heritage.

Information about the 2016 Spirit of Speyside Whisky Festival can be found on the website www.spiritofspeyside.com where tickets will be on sale from early February. The Festival is also active on facebook.com/WhiskyFestival and on Twitter and Instagram at @spirit_speyside. 

Photo: Toasting the Spirit of Speyside Whisky School are its founding fathers, from left, Dr Tim Dolan, Charles Smith, Ed Dodson and Peter Warren.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Highlands and Islands Enterprise and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

Year of Innovation, Architecture and Design

2016 will shine a spotlight on Scotland’s achievements in innovation, architecture and design through a wide-ranging, variety of new and existing activity.

The Year of Innovation, Architecture and Design will run from 1 January 2016 to 31 December 2016 and will build on the momentum generated by the 2015 Year of Food and Drink as well as previous years including Homecoming Scotland 2014, the Year of Creative and the Year of Natural.

Through a series of exciting events and activity, the year will showcase Scotland’s position as an “innovation nation”, its outstanding built heritage, and its thriving, internationally acclaimed fashion, textiles and design sector.

The Year of Innovation, Architecture and Design is a Scottish Government initiative being led by VisitScotland, supported by partners including Scottish Government, Creative Scotland, Architecture + Design Scotland, Scottish Tourism Alliance, Scottish Enterprise, The National Trust for Scotland, Historic Scotland, Highlands and Islands Enterprise and The Royal Incorporation of Architects in Scotland (RIAS).

The Year of Innovation, Architecture and Design events fund is managed by EventScotland, part of VisitScotland’s Events Directorate

INTRODUCING THE AUTHORS’ SERIES

The Authors’ Series is a collection of some of the finest single cask expressions found anywhere in the world. Each whisky has been paired with a famous author to match each whiskies characteristics. Each bottle in the limited series is housed in a leather presentation box.

Springbank 1997 Authors’ Series Alexandre Dumas

The 18 Year Old Springbank Single Cask is limited to just 96 bottles and has been bottled at a cask strength of 56.5% volume. Distilled in April 1997, it was bottled in November 2015 from a refill hogshead.
Tasting Notes:
Rich, dry and moody (just like Monsieur Dumas himself) with a peaty/turfy edge balanced by dark chocolate, dried fruits and a rum-like sweetness plus lovely smoky moments. The finish has lots of charred oak and smoke with rich fudge and molasses adding sweetness. A great Springbank

£550 Click to buy

Littlemill 1988 Author’s Series Gustave Flaubert

Introducing an incredible Littlemill 1988 single cask which is limited to only 137 bottles. Distilled in November 1988 it was bottled in July 2015 at 56% volume.
Tasting Notes
Honeyed flavours combine with wood spice and a herbal, slightly savoury quality. Cobnuts and popcorn lead to a finish of over ripened fruits, peach stone, toasted cereals and poppy seed. A precise and perfectly formed whisky, reflective of Flaubert’s exacting aesthetic.

£574 – Click to buy

Ben Nevis 1996 Authors’ Series Leo Tolstoy

This single malt whisky is limited to 255 bottles. It was bottled in 2015 from a sherry butt, at a cask strength of 55.5% volume.
Tasting Notes
Rich with grassy and cereal flavours from the outset, then becoming earthy and mossy; typical Ben Nevis traits (grass, herbs) come to the fore with a splash of water. Citrus fruits and some nutty toffee lead us on to a pleasant okay finish with a touch of pistachio nut salt tang. With it’s abundance of honest, rural characteristics, this whisky is the perfect ode to the father of literary realism!

£270 Click to buy

Allt A Bhainne 1993 Authors’ Series Mark Twain

This 22 year old Allt A Bhaine is limited to only 196 bottles and has been bottled at a cask strength of 53.9% volume.
Tasting Notes
Light at heart and universally enjoyable like its literary namesake, this is a classic Speyside style with buttery toffee, honeyed cereal bars and fresh fruits of yellow plum and sharon fruit. Water adds a light creamy coffee touch (think tiramisu), with a finish of soft oak and a sticky syrupy sweetness.

£274 Click to buy

Whisky Ramblings Via Video #125

Mark Dermul, Belgian Whiskyblogger, is not talking about a whisky, this time around, but about a whisky book. And not just any whisky book. What started as passion in 2009 has now culminated into his very own whisky book, consisting of 297 pages of pure whisky pleasure. But – the book is in Flemish (his native language). Nevertheless, he wanted to share this with us as it is quite a proud moment for Mark and his two co-writers. 

https://youtu.be/W47Mk3sBKYc

Bowmore 25 Year Old “Moonlight Seagull” Ceramic Bottle Islay Single Malt Scotch 750ml  $1,299.99

Bruichladdich “Octomore 7.4 Virgin Oak” Heavily Peated Islay Single Malt Whisky (750ml)  $199.99

2006 Edradour Sauternes Cask Highland Single Malt Whisky (750ml)  $79.99

1980 Highland Park 24 Year Old “Park Ave Liquors” Single Malt Whisky (750ml) $1,499.99

James Buchanan’s Black & White Blended Scotch Whisky 750ml (circa 1950s)  $199.99

1989 Mortlach 17 Year Cask Strength Single Barrel Signatory Highland Single Malt Whisky (750ml) (slight damage to the front label) $199.99

1967 Springbank 31 year Murray McDavid Single Malt (750ml) $1,299.99

Talisker 25 Year Old “2005 edition” Natural Cask Strength Single Malt Whisky (750ml) (Previously $800)  $499.99

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

Glendronach 47 Year Old Batch 13 Cask #5837
Highland Single Malt Scotch Whisky

$3,593.35

Glendronach 47 Year Old 1968 Vintage Batch 13 Highland single malt Scotch whisky. Single Pedro Ximenez Sherry Hogshead #5837 bottled January 2016. 301 numbered bottles.

Nose: Intense, full bodied aromas of dark treacle, sour plums and rich prune syrup combine with fragrant herbal notes and faint cigar smoke.

Palate: An impactful sherried character laden with dark prunes and molasses. A torrent of vibrant orange bitters and dark espresso holds intriguing hints of eucalyptus and pine needles.

Glendronach malt whisky distillery was established north east of Huntley in Scotland’s Highland whisky region by James Allardice in 1826. The malting floors at Glendronach Distillery closed in 1996 and it was the last distillery in Scotland to heat its stills directly with flames from a coal-fired furnace, until it had to comply with new regulations in 2005. Glendronach Distillery is resplendent with a traditional cask iron mash tun, wooden washbacks, four stills matures its malt whisky in top quality sherry casks. Glendronach Distillery has a distillery visitor centre offering a range of distillery tours and the distillery participates is the Spirit of Speyside Whisky Festival.

Luxco Releases Blood Oath Pact No. 2

Ultra-premium Blood Oath Kentucky Straight Bourbon Whiskey announces second expression in series

(St. Louis) March 28, 2016 – St. Louis-based Luxco has launched Blood Oath Pact No. 2 – the second expression in the limited release, ultra-premium bourbon series, Blood Oath. Blood Oath combines rare, top-notch bourbons, blended and bottled by hand for a distinctively exclusive and unimagined Kentucky straight bourbon whiskey. Pact No. 2 is a masterful union of three well-bred bourbons ranging in age from seven to 11 years. The first, a seven year rye bourbon finished in port barrels, is artfully joined by an 11 year wheated bourbon and an 11 year rye bourbon. Pact No. 2, bottled at 98.6 proof, is available in limited quantities nationally in 750ml bottles, with a suggested price of $99.99.

“Pact No. 2 is a rich marriage of three carefully selected bourbons, hand blended and bottled for a unique combination and exceptional taste,” says John Rempe, creator of Blood Oath and Director of Corporate Research and Development at Luxco. “The rye mash bill of the 11 year offers an oaky and spicy flavor, which is smoothed out by the extra-aged wheated bourbon – while the port-barrel finished rye brings it all together with a velvety sweet finish.”

Blood Oath Pact No. 2, just like its predecessor, is topped with a custom, eco-friendly natural cork, sealed and labeled with certificate-style paper stock signed by John Rempe. New for this year, each bottle of Blood Oath Pact No. 2 will be sold in a commemorative fire-branded wooden box. The Blood Oath series launched in 2015 with Pact No. 1, and will highlight a different variant, or Pact, each year.

“Pact No. 2 has a slightly fuller mouthfeel than Pact No. 1 with an oaky, caramel and cocoa aroma and a smooth flavor. The port-barrel finish really brings out the spice and fruit finish flavors,” says Rempe. “The freedom to choose the bourbons with the most complementary flavor profiles for Blood Oath allows us to create something truly special.”

Pact No. 2 is limited release, with only 7,500 3-packs created – this bourbon will never be made again.

For more information on Blood Oath, visit http://www.bloodoathbourbon.com/

About Luxco

Luxco, Inc. is a leading producer, importer and marketer of beverage alcohol products. Our mission is to meet the needs and exceed the expectations of our consumers, associates and business partners. Founded in St. Louis in 1958, where it is headquartered, it is owned and operated by the Lux family. Its portfolio of brands include: Juarez Tequila & Triple Sec, Pearl Vodka, Everclear Grain Alcohol, Arrow Cordials, El Mayor Tequila, Ezra Brooks & Rebel Yell Bourbons, Lord Calvert Canadian Whisky, St. Brendan’s Irish Cream, Salvador’s Cocktails, Yago Sant’ gria and other well-recognized brands. For more information about the company, visit http://www.luxco.com/.

The April Outturn brings a fragrant bouquet of fresh casks blooming in flavour and aroma.  

Enjoy this blossoming bunch!

CASK No. 39.113  AN EXPLOSION OF PLAYFULNESS

15 years old; refill hogshead; 57%; Young & spritely

The nose is light, fruity and sweet – flying saucers candies, sherbet, vanilla, limoncello and grapefruit; becoming floral with water. The palate is lively and youthful – popping candy, sherbet lemons, orange zest, bath bombs, yellow gummy bears, coconut and liquorice.

CASK No. 48.67  GODZILLA VANILLA

13 years old; 1st fill barrel; 57.6%; Juicy, oak & vanilla

The nose combines fruit (mango, pear, passionfruit, peach, strawberries) with sweetness (chocolate, honey, caramelized sugar) and cask derivatives (oak, turmeric, pepper). The palate has tropical fruits (pineapple, banana, kiwi), toffee apple, nutmeg, Japanese mustard and shed-loads of vanilla.

CASK No. 7.126  IT’S GONE NUTS!

11 years old; 1st fill barrel; 57.9%; Spicy & sweet

Honey spiced toddy and toasted flaked almonds topped amaretti biscuits. Jaffa cake with dark chocolate and orange blossom. Baklava with chestnut honey. Sugar roasted almonds, raisin and fig. Chunky marmalade with a final rumble of brazil and wasabi peanuts. Cracking stuff!

CASK No. B3.3  TREACLE BUNS IN A SAWMILL

2 years old; new charred oak; 54.3%; Spicy & sweet

The nose has honey, raspberry pop-tart, and ‘Treacle buns in a sawmill’ – water brings out Danish pastries, pumpkin pie and potpourri. The sweet palate (corn candies, vanilla sugar, pancakes in syrup) is balanced by wood spices and cranberry tartness.

CASK No. 3.228  A DEEP, BROODING MASTERPIECE

26 years old; 2nd fill sherry butt; 46%; Old & dignified

Blackberries, salted caramel sweets and freshly baked ginger bread. Then light peat, malt loaf and sherry combined. A fizz on the tongue; Love Hearts, oranges and redcurrants. Spare ribs with a soy glaze. Bakewell tarts, smoke and lavender to finish.

CASK No. 53.216  BBQ IN PINE-CLAD DUNES

21 years old; refill sherry butt; 60.6%; Lightly peated

After the bonfire in the hospital parking lot we started a barbecue with smoked ham and mackerels. The taste sweet was peat smoked cured ham and pork sausages. With water, aromas of Arbroath Smokies and flavours of gammon steak with caramelized pineapple slices.

CASK No. 29.165  WOWF!

20 years old; refill barrel; 58.6%; Peated

On the nose – tendrils of complex smoke weave around leather, saddle soap, root beer, antiseptic, malt extract, vanilla, starched nurses and lemon bonbons. On the palate – teasingly perfumed smoke, bonfire ash, exotic fruits, walnuts, pepper, aniseed and Edinburgh Rock candy. Delightfully complex.

SMWS Canada