Archive for June, 2018

Wyoming Whiskey Introduces Steamboat Special Edition Whiskey – American Whiskey News

Wyoming Whiskey Introduces Steamboat Special Edition

Wyoming Whiskey Introduces Steamboat Special Edition Whiskey

A lighter, sweeter offering inspired by the Cowboy State

KIRBY, WY (June 13, 2018)— Wyoming Whiskey announces the release of its Steamboat Special Edition Straight Bourbon Whiskey with one thousand cases of  Steamboat to be distributed exclusively in Wyoming beginning Friday, June 22nd.

A 750ml bottle of Steamboat with custom labeling will retail for $45 in a limited edition canister featuring the historic image of Steamboat from the Wyoming State Archives. Steamboat is smooth, easy-drinking, and slightly lighter than Wyoming Whiskey’s Small Batch bourbon with a red berry note complementing its customary vanilla and caramel flavor profile.  It is bottled at 90 proof.

The label of this bottle pays tribute to Chugwater, the birthplace of Steamboat, with an image of the Chugwater Cliffs.

Like all WW products, Steamboat is 100% locally-sourced and was named after the Cowboy State’s iconic symbol which is represented on the Wyoming license plate.  Steamboat was the name of an “unrideable” horse ridden by Clayton Danks in the Cheyenne Frontier Days rodeo in 1909.  While some controversy surrounds the identity of the rider, the duo is believed to be the bronc and rider that inspired Wyoming’s revered logo.

“Steamboat Special Edition Straight Bourbon Whiskey may be found at Wyoming liquor stores throughout the state,” said co-founder David DeFazio, “And, unlike the horse, this whiskey doesn’t buck.”

Sign up to become a Whiskey Baron to receive the latest news and special offers from Wyoming Whiskey. For daily updates, follow Wyoming Whiskey on FacebookTwitter and Instagram.

About Wyoming Whiskey—The Whiskey of the West

Based in Kirby, Wyoming, Wyoming Whiskey has had a simple goal: to create America’s next great bourbon. The company and product is a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890 and the state defines them, and their whiskey.  They use the finest corn, wheat, barley, and water from the Big Horn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is 100% Wyoming. To learn more, visit http://www.wyomingwhiskey.com.

Please Welcome the Core Penderyn Expression – Madeira! – Welsh Whisky News

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We’d like to introduce you to the core Penderyn Expression – Madeira!

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‘A creaseless experience, a gentle massaging of the taste buds… The light cocoa infusion just tops this off perfectly. A truly classic Penderyn; more charm than Tom Jones, hitting just as many pure notes… and just a fraction of his age.’ ~ Dr. Jim Swan

The Madeira expression joins the current lineup of Penderyn – Dragon Series:

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While the rest of the world has these expressions at 41%, the U.S. has these expressions at 43%.

Penderyn whisky is distilled from a high quality malted barley wash which we produce on site. The new whisky spirit is produced from this barley wash on a specially commissioned unique whisky still, designed by a team led by engineer Dr David Faraday, a relative of the great Victorian scientist, Michael Faraday.

Most casks come from Buffalo Trace, widely recognized as one of the finest bourbons in the world and respected for using some of the best casks in the industry. Evan Williams’ casks are also used, which are of outstanding quality and bring great provenance as Williams (a Welshman) was one of the founders of the American Bourbon industry.

Thanks again for being part of our family and enjoying these fine whiskies with us!

We’ll be in touch about other exciting news as the year drinks on …

Please feel free to reach out for more details on the bottlings: office@impexbev.com

Malts of Scotland Bottles Now Available at Bartels Whisky – Scotch Whisky News

Malts of Scotland

4 ‘MALTS OF SCOTLAND’
BOTTLES NOW AVAILABLE

(Please visit website for more details)

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• IMAGES OF ISLAY – ISLAY WOOLLEN MILL
• AGED 16 YEARS
• £118.00

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IMAGES OF DUFFTOWN – RAILWAY DUFFTOWN
• AGED 19 YEARS
• £106.00

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IMAGES OF DUFFTOWN – DUFFTOWN WHISKY SHOP
• AGED 25 YEARS
• £110.00

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MALTS OF SCOTLAND – CLASSIC
• AGED 18 YEARS
• £40.00

Buy Now

Bartels Whisky
4 The Old Glebe
Loughborough, Lec LE12 8LB
United Kingdom

Bartels

 

LEDAIG 1996 VINTAGE, 46.3% at Milroys of Soho – Scotch Whisky News

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Isle of Mull

LEDAIG 1996 VINTAGE, 46.3%
£91.95 Web Exclusive Price

Buy Ledaig 1996 Vintage

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Ralfy Publishes Ralfy Review #732 – Scotch Whisky News

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Ralfy has a dark-coloured malt with Ralfy Review 732Bowmore 15yo Darkest @ 43%vol

Diageo appoints three “dream jobs” in Scotch whisky – Scotch Whisky News

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Diageo appoints three “dream jobs” in Scotch whisky

Diageo has appointed three of the most coveted jobs in the Scotch whisky industry: lead roles for the investment project to bring the iconic Port Ellen and Brora distilleries back to life, and a new manager for the famous Lagavulin Distillery on Islay.

Last year, we announced that Port Ellen and Brora – two of the most revered “lost” distilleries in the global spirits industry – are to be brought back to life, in a powerful statement of confidence in the future of Scotch whisky.

The distilleries will 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.

Georgie Crawford, one of the most respected distillery managers in the industry with seven years’ experience of running the Lagavulin Distillery, will now be responsible for bringing Port Ellen Distillery back into production 35 years after it closed.

Leading the equivalent revival of the Brora Distillery in Sutherland will be Brora native Stewart Bowman, who previously was part of the team at Clynelish Distillery.

Lagavulin Distillery, situated on Islay, will be managed by Colin Gordon, who will move from his previous job managing Diageo’s Port Ellen Maltings on Islay, where the peated malt barley is made for Lagavulin and Caol Ila Distilleries.

Announcing the Port Ellen and Brora appointments, Diageo’s Distillation & Maturation Director, Keith Miller said: “Bringing Port Ellen and Brora distilleries back into production are dream jobs for any whisky-maker and I’m delighted to appoint Georgie and Stewart to these key leadership roles.

“They both have the experience and knowledge of their craft that we need to bring these distilleries back with meticulous care and attention to detail. I’m also pleased that they are both from the local communities where the distilleries are located and they bring a great understanding of the heritage and roots of these distilleries.

On the appointment of the new Lagavulin Distillery Manager, he said: “Running Lagavulin Distillery is one of the most highly prized jobs in Scotch whisky and I am delighted to appoint Colin Gordon to the role. Colin is one of our most promising young whisky-makers and he has built up terrific experience and skill in his time with Diageo. I know he will do a great job leading the team at Lagavulin.”

“It has been a real privilege to be the Lagavulin Distillery Manager and to work with the fantastic team there for so many years. However, the opportunity to bring Port Ellen Distillery back into production truly is a once in a lifetime opportunity and I am thrilled to take it on.”

Georgie Crawford

Georgie Crawford

Leading the revival of Port Ellen Distillery

“I am hugely excited by the challenge of bringing Brora Distillery back to life. The whisky from Brora is revered for its quality and it is an honour to have the job of bring distillation back so we can produce a new generation of exceptional Brora Scotch whisky.”

Stewart Bowman

Stewart Bowman

Leading the revival of Brora Distillery

“Lagavulin is one of the most admired and respected distilleries in Scotch whisky and it’s an honour to be trusted with this job. The team at the distillery is one of the most skilled in the industry and I look forward enormously to making whisky with them.”

Colin Gordon

Colin Gordon

Lagavulin Distillery Manager

A Peated Version of One of Japan’s Most Exciting Whiskies at K&L California – Japanese Whisky News

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A Peated Version of One of Japan’s Most Exciting Whiskies

Kaiyo “The Peated” Mizunara Oak Whisky (750ml) ($109.99)

Kaiyo Mizunara Oak aged whiskies shook up the Japanese whiskey market last October when they were first released. Now, they’re back at it with a much anticipated peated release. After their initial release sold out, it became almost impossible to get a hold of a bottle for months. The same will certainly be true of this gorgeous peated bottling. Kaiyo “The Peated” goes through the same aging process in the coveted Mizunara oak from Ariake cooperage and spends its last 3-4 months finishing at sea. These critical months at sea are key to extracting every ounce of flavor out of the world’s most expensive whiskey casks.

The rocking of the ship, in combination with the huge temperature and humidity swings of the ocean voyage, really allows the whiskey to penetrate the oak and bring out the flavors of Mizunara oak casks – casks that command a whopping $6,500-$7,500 price tag per barrel! The hallmark Mizunara notes of sandalwood, incense, coconut, and tropical fruits are abundant and perfectly complemented by the peat that wafts through from the nose all the way to the finish. Bottles of Mizunara aged whiskies from Bowmore or Macallan will cost you well into the thousands, but Kaiyo has delivered this all for just over a hundred bucks.

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Kaiyo “The Peated” Mizunara Oak Japanese Whisky (750ml) ($109.99)

Kaiyo is a negotiant bottler started by a drinks group led by former Asahi employee Mr. Watanabe. He was able to purchase “teaspooned” malt whisky barrels from an unnamed Japanese whisky supplier via his connections in the industry (“teaspooning” is when a distiller adds a teaspoon of another whisky into the barrel before selling it, thus preventing the purchaser from claiming it as a single malt from that distillery). The whiskies are purchased as teaspooned new make (unaged distillates) and then put into Japanese Mizunara oak barrels from Ariake, considered one of the best manufacturers in the world (each new Mizunara barrel costs between $6500 – $7500). For those unfamiliar with the legend of Japanese Mizunara oak, it’s become heralded in the whisky world both for the exotic flavors of incense, sandalwood, and coconut it passes along to the spirit as well as its expense. Difficult to cooper and notoriously inefficient as a vessel, editions of Yamazaki and Bowmore aged in Mizunara wood have sold at four figure prices, making the Kaiyo whiskies seem like a steal in comparison. You get an exotic note of tea and faint orange peel on the nose of the standard Kaiyo edition, but the soft and rather delicate palate brings more of the vanilla and oak character. The spices come out on the finish with lots of pepper and oolong. It’s very Japanese in its restraint, graceful from front to back without any serious peaks or valleys. And of course, this bottling is beautifully peated!

Andrew Whiteley | K&L Staff Member | Review Date: June 14, 2018

This instantly skyrocketed to my favorite of the 3 Kaiyo bottlings. The peat is just big enough to amp up everything else about the whisky but not overpower it. The first thing you notice is the incredible fruitiness of the spirit. Green apples stand out in a big way. The peat comes in a little bit later and takes the edge off of the sweet fruit. Salted caramel, sea spray, and other salty notes also hit it big on the nose. Perhaps this comes from the long ocean voyage the whiskey makes before bottling. The rocking of the ship and the intense humidity, pressure, and temperature changes from this trip allow for maximum contact and interaction between the juice and the world famous Mizunara Oak. The palate comes through with more cereal notes and lets the malt shine. The fruit dives into a more complex tropical set of flavors. Tons of coconut, pineapple, and sweet florals come out to play. The finish is quite long and presents really clean with just a graceful wafting smoke. All around a spectacular dram.

Neal Fischer | K&L Staff Member | Review Date: June 17, 2018

Yippy-Kaiyo!This new peated expression from Kaiyo maintains the distillery’s search for balanced whiskies and graceful maturation techniques. The delicate wood grain of the Mizunara casks used for aging lends both flavor and finesse to this tasty whisky. At 92 proof with no chill filtration and the peat, this is a full-flavored dram, but no individual component overwhelms. The peat is definitely present, but it stays soft on the nose with subtle elements of chili spice with a particular restrained oak note along with floral scents. That oak comes up first on the palate but is quickly followed by the peat, maintaining the balance present in the nose. There’s a lovely vanilla cream and honey sweetness that fades into a very dry finish of that gentle lingering peat.

Jeffrey Jones | K&L Staff Member | Review Date: June 13, 2018

I tasted this product with and without water. I suggest a splash of water because it really opens it up and helps show what an tasty and interesting treat this is. There are nice smoke notes in the nose. In the mouth it is soft and, like most Japanese malts, on the light side. It is the unique and complex spice flavors that set this single malt apart from the crowd. Delicious and seductive.

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Glenfarclas 21 Year Old + free Ian Buxton book at Loch Fyne Whiskies – Scotch Whisky News

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Glenfarclas 21 Year Old
+ free Ian Buxton book

There are so many whiskies out there that it can be difficult to know where to begin – from Speyside to Islay, Ireland to Japan, and beyond! Well, worry no longer with this handy guide from acclaimed whisky writer Ian Buxton. Start your journey with one of our favourites, number 48 in the book, and Buxton will take you through the other 100 whiskies from the four corners of the globe.

£78 Buy Now

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Edradour & Signatory Vintage Scotch Tasting July 7th, 2018 at The Whisky Shop #SFO – Scotch Whisky News

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Saturday, July 7th 2:30-5:30 PM

Scotch Tasting: Edradour & Signatory Vintage

Treat yourself to a traditional single malt at our double distillery scotch tasting!

Featuring Edradour, the smallest traditional distillery in Scotland since 1823, and Signatory Vintage, one of the most discerning independent bottlers in the world, this expert presented tasting will have a variety of new and rare scotches to share.

Click Here for more Details & RSVP

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Summer Whisky with Whisky Wednesday & No Nonsense Whisky – Whisky News

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Join me for another livestream event. This time I’m joined by Phil from Whisky Wednesday and we’re talking summer whiskies. Drams included were: Tullamore DEW 14, Method and Madness Single Grain, Balblair 91 & Glen Scotia 18. Come along, bring your favourite dram and lets talk whisky!


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