Ralfy blends-up a malt with Ralfy Review 689 – Bowmore 16yo (casks 1916+1917) @ 56.8%vol (Signatory)

NEW OWNERS LAY OUT PLANS FOR THE GLENALLACHIE AFTER TOASTING COMPLETION OF DISTILLERY DEAL 

Billy Walker-led team unveil vision to launch single malt and create premium blends  

The new owners of The GlenAllachie Distillery, near Aberlour, have unveiled their ambitious expansion plans for the business after completing the acquisition of the Speyside site from Pernod Ricard in a multi million pound deal.

Billy Walker, Graham Stevenson and Trisha Savage, who came together as The GlenAllachie Distillers Company Ltd to make the purchase, plan to launch a range of premium quality yet affordable whiskies in domestic and export markets.

Key targets include emerging markets as well as more established markets such as France, Germany and the United States.

The GlenAllachie Distillers Company will work with distributors that share its focus on quality drinks brands.  Plans include releasing a range of aged whiskies from a 10 year old to 25 year old.

In future, a range of single cask bottlings and special edition whiskies will be developed.

Experienced team 

Across the senior team the three directors of The GlenAllachie Distillers Company have almost 100 years’ experience in the Scotch whisky industry.

The consortium has also bought MacNair’s and White Heather, a pair of blended Scotch whisky brands, which it plans to rejuvenate with a various range of ages.

Majority shareholder Billy Walker served with Ballantine’s, Inver House and Burn Stewart before forming the BenRiach Distillery Company in 2003.

The company was ultimately sold to American drinks giant and Jack Daniel’s owner Brown-Forman last year, earning Walker the accolade of “Entrepreneur of the Year” at the 2016 Scotland Food & Drink Excellence Awards. 

Exciting opportunities ahead

Walker said:  “There are so many exciting opportunities in the whisky industry and the outlook for Scotch in emerging markets has never looked brighter. 

“We want to create a boutique Scotch whisky company that is truly independent, Scottish-owned and managed. The team have all been in corporate roles previously and this is our opportunity to step away from that. At this stage in our careers we simply want to create a company that is fun to work with and passionate about making great whisky. 

“The GlenAllachie Distillery has been in good hands and I’m delighted to have the opportunity to become the custodian and continue the development as a single malt. 

“At fifty years old, it may be one of the younger distilleries on Speyside but the range of casks we have warehoused is tremendous, with whisky dating back to the 1970’s. Our aim is to nurture this liquid, develop the single malt and a range of blends that will be admired both home and abroad.”

Trisha Savage worked with Walker at both Burn Stewart and BenRiach, while Graham Stevenson is a former managing director at Inver House Distillers.

The GlenAllachie Distillery was designed by William Delmé-Evans – the architect behind Jura, Macduff and Tullibardine – and was built in 1967 by Mackinlay McPherson, the distilling arm of brewers Scottish & Newcastle.  It sits within a 20 acre estate and uses water sourced from Hangman’s Craig and Black Banks on the slopes of Ben Rinnes. It has four stills but unusually it also has two separate spirit safes, one for each set of stills.   Further information on the distillery and company can be found at http://www.theglenallachie.com/

October Outturn is bursting with fruity feel-good flavours with 7 fresh single cask whiskies to taste and explore!

CASK NO. 5.53  EXOTIC FRUITS AND EASTERN SPICE

16 years old; 2nd fill Sauternes hogshead; 60.1%; Sweet, fruity & mellow

The nose has perfumed tropical fruits and polished wood, Peshwari naan, cigarette packets and Spanish bodegas. The palate combines exotic fruits with equally exotic Eastern spices, toffee donut sweetness and wood tannins – which makes it full of pleasant intrigue. Previously matured in an ex-bourbon hogshead.

CASK NO. 9.118  EXPANSIVE AND VOLUMINOUS

19 years old; refill hogshead; 56%; Spicy & sweet

Dried rose buds, custard creams, syrup sponge cake, dried apple rings and bananas through to toasted pine nuts, dark chocolate and Pedro Ximenez sherry. The palate boasted ginger, liquorice root, orange liqueur and black forest gateau with spiced marmalade, chewy toffee and strawberry smoothie.

CASK NO. 7.163  THE INDIAN SPICE TRAIN

12 years old; 1st fill barrel; 60.7%; Spicy & sweet

Hot and spicy bloody marys, pickled ginger, lime and blood orange. Then blueberry muffin, nuts and pancake with lemon, chocolate and vanilla ice cream.

CASK NO. 44.78  PEEK-A-BOO

14 years old; virgin oak hogshead; heavy toast/medium char; 57.6%; Spicy & dry

Fruit notes of apple, pear and sultana loaf with peanuts and custard powder concealing an explosive palate of liquorice, raisons and burnt custard tart with coffee cake, maple syrup, parsnips and soot sweetly finishing with old leather and tobacco. Previously matured in an ex-bourbon hogshead.

CASK NO. 36.122  A DARK JUNGLE OF FLAVOUR

9 years old; 1st fill Oloroso butt; 58.1%; Deep, rich & dried fruits

Sweet meats, ham, charred oak and honey on grainy toast. Chewy with bacon, tangerine, syrup and bran flakes. Then charcoal pencils, sherry and chocolate.

CASK NO. 93.72  BBQ OUTSIDE A SWEETIE FACTORY

9 years old; 1st fill barrel; 58.3%; Oily & coastal

You are standing in a candy factory – outside, there’s a barbecue roasting mackerel and chestnuts – also runny honey and burning heather. The palate conjures a wood fire on a beach – with salt and chili prawns, lobster and herb sausages on the menu.

CASK NO. 29.210  A CHIMNEY SWEEP’S LUNCH BOX

18 years old; refill hogshead; 55.3%; Peated

Dusty burnt ash, scorched wood and black soot with its tar-laden aroma. Then old leather, smoked salmon on toasted rye bread, oat cakes with cinnamon honey, an olive and feta salad with a herbal dressing and crumbled smoked haddock with a eucalyptus and menthol finish.

SMWS Canada

Two World Records Broken by Whisky Cask at Spink Auction 

EDINBURGH — 4 October 2017 – A full cask of Macallan 1987 Single Malt Scotch whisky has fetched HK$2,928,000 (£282,890 or US$374839) at Spink China auction house, with Scottish whisky specialists Cask 88 acting as the advisor, setting a new world record for both the sale of a whisky cask and for the most expensive per-bottle cask sold at auction.

As part of an Evening of Fine and Rare Whiskies at Spink’s prestigious Hong Kong facilities on 3 Oct 2017, lot 88 was a showstopper: Distilled by The Macallan Glenlivet Distillery on 13th April 1987 (Cask number 3335) and matured in a sherry hogshead, this record-breaking whisky is currently stored at The Macallan bonded warehouse in Scotland and measured 102 RLA 50.5% as of April 2017.

This recent sale exceeds the previous record of just under HK$2 million, also held by a cask of Macallan whisky sold at Spink auction house China, set on Friday 4 July 2014. The in-demand cask does not only hold the title of most expensive cask sold at auction, but it is also the most expensive per-bottle cask sold in auction worldwide. It would produce only 228 bottles at cask strength, coming to a price of HK$10,166 per bottle.

Patrick Costello is the Director of Cask 88, Scottish whisky specialists and advisors for this twice record-breaking cask. “We’re delighted to continue a strong and ever-developing relationship with the fine team at Spink auction house,” said Patrick. “This historic sale has brought about a trifecta of world-recognised achievements for Cask 88 this week. It comes on the heels of our appearance at Fine Art Asia, where we were the first ever company to exhibit whisky at an international art fair. It is evident that demand for fine and antique whisky is rising across the globe, and I’m very proud that Cask 88 are leading the way.”

“We estimated that it would sell for around HK$2.3 as it is very rare to see an aged Macallan sherry cask, never before has anything like that been offered to the public, as after all – it is a rather small barrel yielding less than 300 bottles even if you flip the cask upside-down!” said Angie Ihlo Fung, Auctioneer and Whisky Specialist of Spink. “As the action went on, we saw determination from buyers participating from different parts of the world, and it reached a price it certainly deserves, we are most content.”

Tasting notes by Scotland’s leading whisky expert, Charles MacLean describe the cask as having the appearance of “deep umber; old polished oak.” He describes the aroma as having “a mild nose-feel effect, and a relatively closed nose initially. A warm and welcoming aroma – mellow and gentle, with top notes of dry oloroso sherry, mid notes of Christmas cake (with marzipan and icing) and a slightly burnt base note.” As for the taste, “At natural strength the mouth-feel is drying. The taste is sweet, but not cloying – indeed there are traces of crystallized orange peel and angelica and some cooking spice in the long finish.” He concludes by commenting “This is a terrific, understated, example of The Macallan. Gentle, sophisticated and unassuming, but still vivacious.”

Notes :

About Cask 88

Founded in 2007, Cask 88 is now internationally recognised as one of the world’s foremost whisky experts, selling old and rare casks and bottles from world-renowned distilleries. An extensive inventory and expansive global network provide an unparalleled selection of fine whiskies, which attracts a wide clientele from London, Hong Kong, Beijing to New York. Cask 88 believes that buying vintage whisky should be fun and offers its clients a bespoke service where they are given an opportunity to select, purchase, label and package their own exclusive whisky drawn from the finest Scotch casks.

cask88.com

Follow Cask 88 on Twitter: @88Cask                        

Like Cask 88 on Facebook: facebook.com/cask88

About Spink

Spink is the world’s leading auctioneer of stamps, coins, banknotes, medals, bonds & shares, autographs, books and wine. Since its foundation in 1666, the Spink name has become synonymous with tradition, experience and integrity. Holder of royal warrants and numerous records for prices achieved at auction, Spink offers an unparalleled range of services to collectors worldwide.  Headquartered in London, with offices in New York, Hong Kong, Singapore and Switzerland, Spink holds over 70 auctions a year.  Catalogues can be accessed through the Spink website (www.spink.com) or via the Spink App for iPhone and iPad. spink.com

Limited Edition Laphroaig

Since turning the grand old age of 200 (and not looking a day over 150), the only distillery with the Prince of Wales’ Royal Warrant has been releasing an annual series of limited editions showcasing the more mature side of the ‘most richly flavoured of all Scotch whiskies’.

This year, the third in the series has arrived and is now in stock and ready for dispatch, but it’s very limited so be quick to get your hands on this wee beauty.

We ship worldwide
Next day UK delivery available
Laphroaig 27 Year Old

Double-matured in first-fill ex-bourbon barrels and refill quarter casks and bottled at a cask strength of 41.7% abv, this 27 year old is presented in a white wooden case featuring hand carved images of the distillery inside.

There’s ripe, pulpy fruits, macadamia nuts and lashings of vanilla cream on the nose. In the mouth the iconic Laphroaig smoke is tempered by lime and nectarine, before sea salt and mild chilli emerge, while the finish has green tobacco leaf and antique leather.

£499 Order Now

https://youtu.be/gP1CZKuDUqM 

The New Macallan Edition No. 3!  A collaborative work from Bob Delagrno and Roja Dove. A wonderfully light and sweet style of Macallan with a long drying finish. Enjoy. 

Whisky Reviews every Wednesday
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Iconic “lost” distilleries revived in major scotch investment

The distilleries, which have been silent since they were closed in 1983, will be brought back into production through a £35 million investment by Diageo, the world’s leading Scotch whisky company.

 In the 34 years since Brora and Port Ellen were closed, the whiskies they produced have become some of the most highly prized and sought after liquids in Scotch whisky, renowned for exceptional quality and character; elevating the ghost distilleries to cult status amongst whisky enthusiasts and collectors.

 For many years whisky fans around the world have called on Diageo to reopen these closed distilleries. The decision is partly a response to those demands from existing enthusiasts but it also reflects the strong growth in the single malt Scotch market and the opportunity to create new generations of whisky consumers.

 Port Ellen Distillery on the famous whisky island of Islay, and Brora on the remote eastern coast of Sutherland, will both be reinstated to distil in carefully controlled quantities, with a meticulous attention to detail, replicating where possible the distillation regimes and spirit character of the original distilleries. Cask filling and traditional warehousing will also be included on the sites of both distilleries.

 The distilleries will also have dedicated Brand Homes to welcome guests and they are expected to become iconic attractions in the Scottish tourism landscape, attracting whisky pilgrims from around the globe.

 Dr Nick Morgan, Diageo’s Head of Whisky Outreach, who played an instrumental role in building the reputation of Port Ellen and Brora whiskies through the Diageo Special Releases programme, which has been running since 2001, announced the plans on behalf of the company.

 He said: “This is a truly exceptional moment in Scotch whisky. Port Ellen and Brora are names which have a uniquely powerful resonance with whisky-lovers around the world and the opportunity to bring these lost distilleries back to life is as rare and special as the spirit for which the distilleries are famous.

 “Only a very few people will ever be able to try the original Port Ellen and Brora single malts as they become increasingly rare, so we are thrilled that we will now be able to produce new expressions of these whiskies for new generations of people to enjoy.

 “Scotch whisky is Scotland’s gift to the world and the rebirth of these distilleries is a great gift to malt whisky lovers everywhere.”

 David Cutter, Diageo President of Global Supply & Procurement, who is responsible for leading the capital investment programme to reinstate the distilleries, said: “This is no ordinary Scotch whisky distillery investment. This is a once in a lifetime opportunity to bring these iconic distilleries back to life.

 “We will take great care to be true to the spirit of the original distilleries in everything we do and to operate them with all the knowledge, skill, craft and love of Scotch that our people and our company has gathered through centuries of whisky-making.”

 Cristina Diezhandino, Diageo’s global Scotch Category Director, said: “Brora and Port Ellen are rightly revered around the world for their rarity and exceptional quality. Everything we do with these distilleries and brands will remain true to these values.

“It is thrilling that, as the spirit from the original distilleries becomes vanishingly rare, our distillers at Brora and Port Ellen will be carefully crafting new whiskies to delight and inspire new generations of Scotch lovers around the world.”

The new Brora and Port Ellen distilleries will be among Diageo’s smallest distilleries, capable of producing 800,000 litres of alcohol per year. They will replicate as closely as possible the previous taste profiles of Port Ellen and Brora, with medium peated character at both sites.

 Subject to planning permission and regulatory consents, detailed design, construction and commissioning work, it is expected the distilleries will be in production by 2020.

50 YEARS OF A UNIQUE SPIRIT: INTRODUCING LOCH LOMOND 50 YEAR OLD  

Loch Lomond Distillery is to release its oldest and rarest single malt whisky.

Limited to 60 decanters worldwide, the Loch Lomond 50 Year Old celebrates generations of dedication and craftsmanship and marks the pinnacle of the Loch Lomond Whiskies collection.

Borne of a place of rare beauty where the Scottish Highlands meet the Lowlands, this expertly crafted single malt was distilled in 1967 in the distillery’s remarkable straight neck stills, drawn from a single cask and bottled at 46.2% abv.

It has been quietly maturing, first in American oak hogshead and then in European oak hogshead for half a century at Loch Lomond Distillery in Alexandria, to create a whisky brimming with rich oak spice and tropical fruit, naturally deep amber in colour with beautiful clarity.

The distinctive nature of the Loch Lomond 50 Year Old is testament to the innovative distillation techniques, explains John Peterson, Production Director at Loch Lomond Distillery: “Our straight neck pot stills were unique in 1966 when they were first installed, and they are still unique to this day, providing us with greater control over the quality and flavour profile of the spirit.”

Crafting the Loch Lomond 50 Year Old single malt has been the work of Loch Lomond Master Blender, Michael Henry. He said: “The expectations are high when you are working with a whisky as special and scarce as this and it came with great responsibility, but selecting and perfecting this single malt was a true honour.  Our stills are synonymous with the fruity notes they give to the whisky. The Loch Lomond 50 Year Old has been granted the time to truly concentrate that character, resulting in a rich, tropical fruit flavour.”

Each hand-blown crystal decanter encasing the Loch Lomond 50 Year Old is presented in a bespoke chest created by ‘architects of objects’, Method Studio in Scotland.  The husband and wife team, Callum Robinson and Marisa Giannasi drew inspiration from the drama, romance and kinetic energy of Loch Lomond itself to create ‘The Tempest Chest.’

Hand-shaped in solid oak, leather lined and indigo-dyed until almost black in colour, the tactile, sculpted surface of each individually numbered chest is suggestive of water at twilight, with only a solid brass key visible from the exterior, mysteriously emerging from the surface to build intrigue. Inside, the bottle of Loch Lomond 50 Year Old rests carefully upon sculpted oak waves, alongside not an ordinary whisky miniature, but a solid turned brass vial, lined in glass and reminiscent of the straight neck pot still.

Callum Robinson, Creative Director at Method Studio, said: “There are few distilleries named after a body of water as opposed to a place, and we drew great inspiration from Scotland’s most romantic, dramatic and historic loch. The Loch Lomond 50 Year Old is borne out of a truly mystical place of wood, fire, water and metal and our aim was to harness this energetic, elemental group of ingredients to create something unique, and worthy of its heritage.

“Each chest is designed to capture, in a three dimensional object, the mood and movement of moonlight dancing on tempestuous water. This is mirrored in the language of the hand-blown decanter and its beautifully faceted hand-cut base, perfectly binding the two together. It was a privilege to create a vessel to house something so precious.”

Loch Lomond is a very special part of the world and Loch Lomond Whiskies take their influence from the physical beauty of their unique location.

Colin Matthews, CEO of Loch Lomond Group, said: “For 50 years the Loch Lomond Distillery has been one of Scotland’s best kept secrets.  With the launch of the 50 Year Old single malt, we are putting Loch Lomond firmly on the Scotch whisky map and we are proud to become one of a very select few distilleries in the world which have released a 50 year old whisky.”

The Loch Lomond 50 Year Old limited edition is priced at £12,000 and will be available to buy in the UK at the most prestigious independent specialists including The Whisky Shop, The Whisky Exchange, Royal Mile Whiskies and Master of Malt from December 2017.  It will also be on offer in global markets, including Singapore, Taiwan, China, Japan and Travel Retail. It can be pre-ordered by contacting fifty@lochlomondgroup.com

For further information visit www.lochlomondwhiskies.com

LOCH LOMOND 50 YEAR OLD TASTING NOTES

NOSE – Heady oak spice of clove and cinnamon with sweeter notes of sultanas and raisins with creamy vanilla fudge.

TASTE – Silky mouthfeel rolls over the tongue. Intense vibrant tropical fruit, fresh pineapple and ripe banana with a honey sweetness.

FINISH – Warming stem ginger, bursts of gooseberry and elderflower and waves of tangy grapefruit citrus.

About the Loch Lomond Group:

• Loch Lomond Group is an independent distiller based in Alexandria and is home to several award-winning spirit brands that are sold in more than 100 countries worldwide.
• Loch Lomond distillery has been producing the finest single malt whisky since 1814.
• Images and interviews with key staff from the Group are available upon request.
• www.lochlomondgroup.com

About the brands:

Loch Lomond Whiskies:

• Loch Lomond Distillery is linked to one of the oldest heritages in the industry. It was founded by American, Duncan Thomas, the owner of the Littlemill distillery licensed in 1772.  In the 1930s Duncan Thomas was at the forefront of innovation within the Scotch whisky industry and his innovative philosophy is ingrained into everything that is done at Loch Lomond to this day.
• Lomond 12 Year Old has been awarded Gold Medal status at 2016 San Francisco World Spirits Competition
• Other expressions in this collection are Loch Lomond Original; Loch Lomond 18 Year Old; Loch Lomond Classic; Loch Lomond Signature and Loch Lomond Single Grain.
• Official social media accounts are Twitter: @LochLomondMalts Instagram: @lochlomondmalts

Loch Lomond Inchmurrin:

• Loch Lomond Inchmurrin 12 Year Old has been awarded Gold Medal status at the 2016 San Francisco World Spirits Competition; 2016 International Wine & Spirit Competition and 2016 World Whisky Awards
• Other expressions in this collection are Loch Lomond Inchmurrin 18 Year Old, Loch Lomond and Inchmurrin Madeira Wood Finish

Loch Lomond Inchmoan:

• There is a Loch Lomond Inchmoan 12 Year Old and Loch Lomond Inchmoan 1992 Vintage.

Other brands from the Loch Lomond Group:

• Glen Scotia Single Malt Scotch whisky (www.glenscotia.com Twitter: @GlenScotiaMalts)
• Littlemill Single Malt Scotch whisky (Twitter: @LittlemillMalt)
• Glengarry Single Malt Scotch whisky
• High Commissioner Blended Scotch whisky

·         Glen’s Vodka / Glen’s Platinum Vodka

STILL AUSTIN WHISKEY CO. OPENS ITS DOORS

Grain-to-Glass Whiskey Distillery Launches in Austin City Limits  

(Austin, TX) –Still Austin Whiskey Co. is now officially open in Austin, TX. They are a “grain-to-glass” distillery, producing craft whiskey made 100% from scratch using local ingredients.

Helmed by CEO, Chris Seals, and distillery co-founders, Sal and Joanna Salinas, Andrew and Lisa Braunberg and Cleveland and Carrol Seals, Still Austin Whiskey Co. mills, mashes, ferments, distills, barrels and bottles all of their spirits in-house at the distillery. Through their relationships with Texas farmers, Still Austin Whiskey Co. leverages the advantages of a diverse variety of local grains and the warm Central Texas climate to make whiskey. “Our commitment to a fully grain-to-glass approach symbolizes our desire to produce and deliver authentically crafted whiskeys to Austin,” said Seals.

The Still Austin Whiskey Co. team distills on a 42-foot customized bourbon still and specializes in Texas expressions of American craft whiskeys. At launch, they have introduced a portfolio of unaged New Make whiskeys including their Signature New Make Whiskey, which is distilled from white corn, red wheat and malted barley. Considered whiskey in its purest form, New Make is a term for whiskey taken straight from the still. Two other spirits are made by infusing the Signature New Make — Mother Pepper, a whiskey with chile pequin, smoked serrano and aji amarillo peppers, and Daydreamer, which highlights citrus notes from valencia, tangelo and bergamot citrus. All ingredients are sourced from Texas farmers and New Make whiskeys are neither sweetened nor artificially flavored.

Visitors to Still Austin Whiskey Co. can tour the distillery as well as taste and purchase spirits in the tasting room. The tasting room offers a cocktail program with drinks conceived by bar manager, Melody Plate. The Daisy Pepper, a cocktail made with Mother Pepper, lemon juice and brown sugar simple syrup, has a decidedly spicy kick. The refreshing Cucumber Basil Martini is composed of Signature New Make Whiskey with fresh cucumber and basil, lime juice and simple syrup. Guests can order from a full menu of libations or enjoy whiskey flights in the tasting room.

Hungry visitors can grab food from Puli-Ra, a new food trailer from chef Deepa Shridhar. Puli-Ra uniquely combines Indian spices and Texan flavors in offerings like samosa pies, roti tacos, lamb sliders and naan croissants. “Still Austin seemed like such a natural fit for us since they are dedicated to sourcing responsibly and locally,” said Shridhar. “Grain-to-glass is a concept that’s really important for us, plus it’s such a fun challenge to pair whiskeys and use their product in our cooking.” Expect to find Still Austin’s whiskey in dishes on Puli-Ra’s menu including whiskey pickles and a briskey roti taco made with smoked chai & whiskey-cured brisket.

Situated in the burgeoning Austin development, The Yard, on St. Elmo Road in South Austin, the 9,600 square-foot distillery has a decidedly communal feel. Designed by OPA Design Studio, the interior of Still Austin Whiskey Co. is at once industrial and intimate, centered around the towering 42-foot still made in Scotland by Forsyths, one of the most prestigious still makers in the world.

For those eager to be part of the Austin whiskey community, Still Austin Whiskey Co. offers several exclusive programs including a DYOB (Distill Your Own Barrel) program where groups can learn the craft of distilling whiskey directly from Still’s production team and join a community of Whiskey Geeks, an unofficial tasting panel that allows members to sample and give feedback.                                     

About: Still Austin Whiskey Co. is a grain-to-glass distillery dedicated to transforming simple grains into amazing spirits. Bold whiskey expressions are made by hand in their Austin, Texas distillery using ingredients provided by Texas farmers. Spirits are sold and served in their tasting room and will be available soon in bars, restaurants and liquor stores. Tasting room hours are Thursday & Friday: 1pm – 9pm, Saturday: Noon – 9pm and Sunday: Noon – 6p. Tours and tastings are $12 available Thursday & Friday: 2pm, 4pm, 6pm, Saturday: 1m, 3pm, 5pm, 7pm and Sunday: 1pm, 3pm, 5pm. For more information visit www.stillaustin.com. Visit on Facebook at Facebook.com/StillATX and follow on Instagram @Still_ATX

This year covering 501 distilleries around the world!

The Distillery Section completely revised with all the latest news. The chapter on Distilleries Around the Globe now bigger than ever. New exciting articles by distinguished writers such as Charles MacLean, Gavin D Smith, Neil Ridley, Jonny McCormick, Dominic Roskrow and Ian Wisniewski

Completely new Japanese chapter by Stefan Van Eycken. More than 250 tasting notes, including Japanese malts and independent bottlings. New feature – The Formation of the Big Owners.  A listing of more than 150 of the world´s greatest whisky shops. The Whisky Year That Was – the most comprehensive summary you´ll find of the news and trends in the industry. All the latest info on bottlings, web sites, books as well as the latest statistics and figures. More than 500 colour photos. All in all – the most updated whisky book on the market!

Published by MagDig Media Ltd.
Publication date; 1 October 2017
Number of pages; 300
ISBN 978-0-9576553-4-8
Recommended retail price in UK; £13.95
Contact; ingvar.ronde@magdig.com
www.maltwhiskyyearbook.com