Part 5/7 of, The Beginners Guide! This week we shine a light on, Speyside. A dense area of distilleries with numerous styles and flavours, but let’s focus on two of my favourites; Macallan 12 and BenRiach 10.
Deerfield, Illinois – September 27, 2016 – Booker Noe, sixth generation Beam Master Distiller and Jim Beam’s grandson, has been described in many ways: Legendary bourbon distiller. Larger-than-life innovator. Raconteur. American Original.
In the newly released and eagerly awaited biography “The Big Man of Jim Beam” (Wiley, September 2016), Noe comes to life as all of these characters – and more. The book provides bourbon enthusiasts a clear-eyed look at one of the industry’s most influential figures as the celebration of National Bourbon Heritage Month draws to a close.
“This book captures the spirt and essence of my dad in every sense,” says Fred Noe, Seventh Generation Beam Master Distiller. “It’s honest and forthright, just like his whiskey. If you’re a bourbon fan, or just a fan of bold characters and trailblazers, then this is the book for you.”
Written by award-winning author Jim Kokoris, a close friend of Booker Noe and the Beam family, the book chronicles Booker’s life from his boyhood in small town Kentucky through to his rise to bourbon prominence. An illustrative account of his 40-year reign as master distiller of the world’s number one bourbon Jim Beam® Bourbon, “The Big Man of Jim Beam” carefully reconstructs Booker’s groundbreaking creation of The Small Batch Bourbon Collection®, including Booker’s® Bourbon, Knob Creek® Bourbon, Basil Hayden’s® Bourbon and Baker’s® Bourbon, which changed the bourbon industry. In addition, the history of his family’s seven generations of distilling is also recounted.
Offering never-before told stories, historical footnotes, and cocktail and cooking recipes, this book is an entertaining – yet accurate – account of Noe’s colorful life.
“Noe’s uninhibited character is revealed with poise, honesty and precision throughout the book. Noe would expect his biography to be as uncut and unfiltered as his favorite whiskey, Booker’s Bourbon. Kokoris delivers,” said F. Paul Pacult, author of American Still Life: The Jim Beam Story and the Making of the World’s #1 Bourbon and editor of F. Paul Pacult’s Spirit Journal.
To purchase a copy of “The Big Man of Jim Beam,” visit the Jim Beam online store at store.jimbeam.com.
About Beam Suntory Inc.
As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.
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 commitment to Growing for Good. 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 www.beamsuntory.com and www.drinksmart.com.
There’s an alluring magic in the air and we’re enchanted. Whisky season is upon us, that time of year when whisky really shines and sparkles, and our new batch of single casks will leave you spellbound.
CASK No. 36.96 CHOCOLATE CAKE COOKIE
9 years old; 1st fill barrel; 50.1%; Juicy, oak & vanilla
On the nose neat: sticky toffee pudding, salty caramel bread and butter pudding and glace cherry cake. Flavours on the palate neat were sweet, spicy and dark. Water lightens the colour; white chocolate-coated green grapes and an orange carrot smoothie.
CASK No. 39.122 1960’s FRENCH BREAKFAST
8 years old; 1st fill barrel; 62.5%; Sweet, fruity & mellow
A complex nose – fruitily perfumed (red fruits, orange, tutti-frutti) but also chocolate, fudge and cookie dough, hints of wool carpets and elder flower. The palate is a pleasant French breakfast – apricot jam, honey, toasted crumpets and buttery croissants, with orange blossom perfume.
CASK No. G7.10 THE TEXAN TEA PARTY
31 years old; refill hogshead; 59.2%; Spicy & sweet
Spicy sandalwood aromas from sawdust and the fencing around the rodeo stadium on which perched new leather saddles. Delicious vanilla ice cream, marzipan and banoffee pie with caramel sauce and custard. Spiced plum chutney, mulled wine and coconut-infused bourbon, which became sweeter with water.
CASK No. 35.142 SWEET TREATS AND FORBIDDEN PLEASURES
21 years old; 1st fill toasted oak hogshead; 56.2%; Spicy & sweet
Nose – Amazing. Fantastic. Deeply satisfying. Complex. Rewarding. Can’t put it down. Sweet treats. A sniffer’s dram. Palate – Forbidden pleasures. Manna from Heaven. A voyage of discovery. We wanted more.
CASK No. 30.91 DELICIOUSLY DARK AND SWEET
18 years old; refill gorda; 58.7%; Deep, rich & dried fruits
Delightful nose – honey flapjacks, barley sugars, treacle tart, pumpkin pie – with water, stroopwafels, burnt leaves and old tennis racket handles. A delicious palate – scorched meringues, black bun, toffee, muscovado, orange liqueur – and a tannic twist of mighty oak to finish.
CASK No. 42.24 THE BEE’S KNEES
9 years old; refill barrel; 59.5%; Lightly peated
Sea salted caramels, churros with salty peanut sugar and bitter chocolate on the nose neat, followed by an amazingly sweet, salty and smoky sensation on the palate. Even diluted it was still tantalizing every nook and cranny of our tongue.
CASK No. 3.266 SMOKE DRIFTING OVER GARDENS
15 years old; 1st fill barrel; 56.3%; Peated
The nose has distant smoke drifting over perfumed gardens, exotic fruits, salmon on beach barbecues, scented candles and honey and toffee. The palate explodes lavender smoke bombs, soapy perfumes, bitter chocolate and espresso dregs – finely balancing sweetness against smoky, earthy elements.
New additions to our collection
A wave of new products have joined our collection here at anCnoc and we wanted to take the opportunity to share more details.
Rùdhan joins the Peaty Collection
Meet the highly anticipated Rùdhan, the latest travel retail expression to join the anCnoc Peaty Collection.
Available globally at travel retail outlets after officially launching at the Tax Free World Association Exhibition in Cannes this expression takes its name from the peat harvesting process. The term ‘rùdhan’ [roo-an] refers to the final stage, in which the peat is stacked for several weeks to dry out ahead of burning to create the signature smokiness associated with the range.
Measuring 46% ABV and pale straw in appearance, the initial fruity aromas give way to the strong scent of woody smokiness. To taste, the famous earthy peat flavour is followed by warming spices and burnt sugar, ending with a long and smooth finish.
Twice as nice: unveiling anCnoc 35-year-old second release limited edition
We’re delighted to announce the limited edition release of our most exclusive bottling to date; the balanced and full-bodied 35-year-old second release. This fine whisky is being introduced with just 670 bottles available globally.
Laid to rest for over three decades in American oak ex-bourbon barrels, the casks have been carefully chosen by distillery manager Gordon Bruce and master blender Stuart Harvey.
Giving rise to a unique dram that still retains its youthful edge; the 35-year-old has top notes of lemon curd, green apples and cut flowers followed by honey sweetness, creamy toffee, leather and spice. Warming wood smoke makes for a fragrant and rich aroma.
Stack launches at Whisky Live Paris
A brand new regional exclusive has joined our Peaty Collection. Launched at Whisky Live Paris on 24th September – a full-bodied, long-lasting smoky expression named Stack.
The term ‘stack’ refers to the last step in the gathering process, where the peat blocks are stored together to dry ahead of being burnt.
With just 6,000 bottles being produced, this limited edition has been released exclusively in Western and Eastern Europe before becoming available in Scandinavia from 21st October 2016.
www.ralfy.com takes a sober look at liquor with Whisky Review 605 – The Seven Levels of Intoxication
The latest auction at Whisky.Auction ends tonight from 7.30pm BST. Right now there are plenty of whisky bottles sitting at good prices, so don’t miss your chance, take a look and place your bids.
CHIVAS BROTHERS ANNOUNCES PLANS TO INVEST £40M IN WORLD CLASS FACILITY IN SCOTLAND
– Plans for a new plant, equipment and facilities in Dumbarton –
– Proposal to move Paisley-based operations to Kilmalid site by end of 2019 –
Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, has announced its intention to invest in a new state-of-the-art facility over the next three years at its Kilmalid site in Dumbarton.
Testament to the company’s firm commitment to Scotland, the £40 million investment will deliver a world-class operation with outstanding performance.
Plans include a bottling hall and office set for completion by the end of 2019, which will be newly designed and purpose built, providing a more integrated and engaging environment for all Chivas Brothers employees.
The proposal is a response to an extensive review of the company’s current operations and would see the closure of the Paisley site in three years’ time.
The transfer of activities from Paisley to Kilmalid is scheduled to start in 2018 and by the end of 2019 all Chivas Brothers employees based in Paisley would move over to work at the company’s Kilmalid site.
The new integrated operation will build on Chivas Brothers’ rich 80-year history in Dumbarton.
Laurent Lacassagne, Chairman & CEO at Chivas Brothers, said:
“Our proposal is the next step towards achieving our leadership ambition and is a clear signal that we see a strong future ahead for both the industry and our business. This £40 million investment will enhance and improve our operations and support the development of our global and iconic brands.
“This is a project of significant size and scale for Chivas Brothers which is why which we are announcing our proposal three years in advance. We want to provide ample opportunity to manage the transition of our business effectively and for our employees to adjust and adapt to working from a new site.”
The company is at the beginning of a three year process and aims to start the transfer of operations and activities from Paisley to Kilmalid from 2018, creating an integrated operation by the end of 2019.
Notes
About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s n°2 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 single malt whisky that set the standard; 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.
About Pernod Ricard
Pernod Ricard is the world’s n°2 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 85 “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.
Please click here for a photo of Chivas Brothers’ ‘Kilmalid site’
Five Questions: Kirsteen Campbell, master blender, The Famous Grouse
Kirsteen Campbell is master blender for both The Famous Grouse and Cutty Sark. We caught up with her to ask her about blended whisky, single malts and more.
What are the key stylistic and flavour profiles of Famous Grouse you keep in mind when creating a new batch? First and foremost, it’s important to ensure consistency for every batch – while there might be slight tweaks in terms of casks batch to batch, it’s essential that the flavour remains the same. For Famous Grouse we are looking for its signature sherry style – dried fruits and spices from European oak balanced with sweet vanilla and citrus notes from the American oak. It’s also important to consider a lovely smooth mouthfeel and good-quality grain whiskies play a big role in this.
What is the core single malt that The Famous Grouse couldn’t do without? The Famous Grouse contains some highly renowned single malts, including The Macallan and Highland Park. Another malt which is very important is Glenturret.
What’s the single-most important skill for a master blender? You have to have a natural nosing ability to be able to smell and pick up aromas but it is also essential to be able to describe what you are detecting, particularly pulling apart quite complex aromas. A lot of being skilled as a master blender does come down to experience and learning what flavours work well together and picking up ones which don’t work quite so well.
What’s the biggest misconception about blended whisky? That blends are inferior to single malts. All whiskies have their own unique style, and suit different drinking occasions. Successfully blending whiskies is a skilled process which can take months. Blends are highly complex whiskies made up from casks from several different distilleries, from a mix of wood types, delivering an enormous range of flavours – that’s something that isn’t always appreciated.
What do you like to drink when you’re not drinking whisky? I’m a big lover of wine, but my knowledge is fairly limited and I want to learn more – so much so that some friends and I have set up our own wine club!
The Vaults Editions are hand selected to uncover the depth and range of flavours that have made Bowmore one of the most famous whisky brands in the world. This limited release is the first edition in a four part series and showcases one of the four key flavours most associated with Bowmore. The first edition represents Bowmore’s sea salt tang in a whisky that opens out like the vast atlantic ocean itself! Bottled at cask strength of 51.5% volume.
CAMERON’S CUT
Whisky is liquid sunshine. Or so said George Bernard Shaw. Shining some sunshine on a whisky career that now spans four decades, Glenturret Distillery’s latest release, Cameron’s Cut, was laid down to rest in 1987 and will be bottled this winter to mark our Distillery Manager Neil Cameron’s 40th year in the industry. Neil’s lifelong passion for Scotland’s favourite drink is firmly distilled in The Glenturret brand where tradition that is at the heart of what we do: making whisky the same way it was made in 1775 when the distillery first opened. It is this passion and skill that led to his recognition as Icons of Whisky Distillery Manager of the Year 2016. This rare limited collector’s edition 29 Year Old is a unique Glenturret expression and you are being given exclusive access to our ballot to purchase one of only 209 bottles available.
There are two ballots available, one for Special Bottle Numbers and the other for General Bottle Numbers. Visit our website here to see which special numbers are available and how to sign up to the ballots. Applications to take part in the ballots will close at midnight on Monday 12th November. Due to anticipated demand and the rarity of the whisky, sales of Cameron’s Cut will be restricted to one bottle per person.
TASTING NOTES
Colour: Golden amber
Nose: Well balanced, good age, fruity, slightly sweet & sour, buttered popcorn
Palate: Spicy, lavender notes, nicely rounded, melon
Finish: Lingering, slightly dry, hint of oak
Age: 29 years old
Size: 70cl
Strength: 48% VOL
Number of bottles: 209
PRICE General Numbered Bottles: £290
Special Numbered Bottles: £390
DISPATCH DATE 12th December 2016
