https://youtu.be/8lKKglIPu4k

Well, well, well. Here we are, Yamazaki. It’s been four years since i last tired this whisky and having only recently tried it again, i thought it just to give it a fair review. When I first tried it, i didn’t get it. I didn’t understand what it was trying to be or where it fit in the world. Luckily, my mind has grown since then (sort of) and i know now that it cuts its own groove in the world of whisky, that groove is now considerably more expensive than what it used to be as well. Check out the video and assess my honest review of Yamazaki’s flagship whisky.

Whisky Reviews every Wednesday ~ Facebook.com/whiskytube ~ Twitter.com/whiskytube ~ Youtube.com/whiskywednesday

Rare whisky marks 20^th anniversary at Benromach Distillery 

All profits from the sale of Benromach Cask No 1 single malt whisky will be donated to charitable causes

Twenty years after family owned Benromach Distillery was reopened by His Royal Highness The Duke of Rothesay, a rare single malt whisky has been released to mark the occasion.  

Benromach Cask No 1 is an incredibly rare and limited-edition expression taken from the first cask that was laid down when the distillery reopened after many years of closure. The cask itself was signed by HRH The Duke of Rothesay, Prince Charles, during the distillery’s official reopening ceremony on 15^th October 1998.

Marking a defining moment in the distillery’s history and a key date in this year’s 20^th anniversary celebrations, all profits from the sale of Benromach Cask No 1 will be donated to charitable causes.

The whisky, which was bottled on the 21^st August 2018 exactly 20 years after it was filled, is a cask strength (60.1% abv) 1998 vintage. All 575 bottles of this incredibly rare expression will be sold exclusively through Benromach Distillery’s Visitor Centre with a RRP of £1,000. Pre-orders can be placed from today (3^rd September) with decanters available from 15^th October 2018. 

Benromach Cask No 1 was matured in a First Fill Sherry Butt and has a sumptuous vintage character of rich fruits, smooth chocolate and warm spices, with hints of zingy citrus, coffee bean and charred oak.

Originally built in 1898, Benromach Distillery was brought back to life when the Urquhart family purchased it in 1993. The distillery was extensively re-equipped over five years before it was officially opened on 15^th October 1998 by HRH The Duke of Rothesay. 

Ewen Mackintosh, Managing Director at Gordon & MacPhail, owners of Benromach Distillery, said: “As we celebrate the 20^th anniversary since Benromach was brought back to life, it is fitting that the Urquhart family has decided to donate all the profits from the sale of this product to charitable causes.  This incredibly rare expression marks a significant moment in Benromach’s history and we look forward to seeing what the next 20 years will bring.”

Keith Cruickshank, Benromach Distillery Manager, joined as a distiller in 1998. He said: “I was proud to witness HRH The Duke of Rothesay sign the first cask of our own distilled spirit 20 years ago. This unique single cask offers whisky lovers the chance to own, savour and share an incredibly special moment in the history of the Benromach Distillery.

“Benromach Cask No 1 is a treasured bottle and is the oldest and most exclusive whisky to be launched as part of the Classic range since the distillery was revived. Part of our Classic range of Speyside single malt scotch whiskies, it offers  succulent blackberries and stewed damson plum with a hint of roasted hazelnut and charred oak on the finish.”

The double doors of the striking wooden presentation box open to reveal the decanter which displays the distillation and bottling date, as well as the date the distillery was first established – 1898.  Each decanter is closed with a copper stopper, reminiscent of Benromach’s gleaming copper stills.

All 575 decanters are individually numbered and accompanied by a certificate of authenticity signed by Keith Cruickshank, Distillery Manager. A beautifully written hardback book accompanies the whisky, themed around the idea of firsts, which captures the time-honoured craftsmanship employed in every spirit cut and hand-filled cask of Benromach, beginning with Cask No 1 and continuing today with every cask that is laid down.

Benromach is one of only a few distilleries in Scotland to use traditional methods, without any automated machinery. The small team of distillers employ all their senses when crafting the classic Speyside single malt Scotch whiskies, managing the process by sight, sound and touch to create the unique, handcrafted and authentic Benromach taste.

For more information on Benromach, and to explore the wide range of expressions available, please visit: www.benromach.com

Award Winning Single Malt Scotch Whisky from Benromach

www.benromach.com

Benromach handcraft the finest Scotch whisky in a time honoured way. View our complete range of whiskies and find out more about how we make it here.

TICKETS ON SALE FOR SECOND FIFE WHISKY FESTIVAL

The organisers of the Fife Whisky Festival have unveiled a packed programme for the showcase event which returns to the Kingdom next March.

Tickets are now on sale for the second Fife Whisky Festival which has grown from a one day to a three-day event – running from March 8-10 2019 – following the success of the 2018 festival.

It opens with a whisky-themed dinner with guest speaker Karen Betts, Chief Executive of the Scotch Whisky Association, at Lindores Abbey Distillery in Newburgh and includes tasting sessions and masterclasses.

Fife Whisky Festival was originally launched last year by Justine Hazlehurst, founder of Kask Whisky, and Karen Somerville, founder of Angels’ Share Glass, who joined forces to bring whisky back to the Kingdom of Fife.

It proved a major success, was credited with boosting the local economy and is now an annual fixture in whisky-lovers’ calendars.

Mrs Somerville said: “As soon as the 2018 event was over, festival-goers were asking when they could buy tickets for next year! Justine and I knew we had to make the festival an annual event and were determined to make it bigger and better for 2019. We’ve done that by creating a three-day weekend destination event which we hope will attract people from across Scotland and overseas to come and stay in Fife for the whole weekend.”

Ms Hazlehurst said: “After years of attending whisky festivals around the world, we wanted the chance to bring a new event to Scotland and were delighted with just how successful the inaugural festival proved to be. It exceeded all our expectations and was enjoyed by so many people. We’re now busy putting the finishing touches to the second event and looking forward to an even more exciting Fife Whisky Festival in March next year.”

The Festival begins with a banquet-style Opening Dinner on Friday March 8 which features three courses – prepared by Lindores Abbey’s award-winning chef Andrew Wilkie – each paired with a carefully selected whisky.

Whisky chief Karen Betts will speak after the dinner followed by entertainment from local musical duo The Coaltown Daisies.

The Festival, sponsored by Bruce Stevenson Insurance Brokers and legal firm MacRoberts LLP, continues on Saturday March 9 with two tasting sessions at the Corn Exchange in Cupar.

The sessions, which begin at 12.30pm and 5pm, will showcase the renaissance of whisky-making in Fife by bringing together the best whisky producers from the region and beyond.

With more than 30 exhibitors, including Springbank, Inver House Distillers, Adelphi and the Scotch Malt Whisky Society, there will be a range of whiskies to try plus two exclusive masterclasses on offer.

The famous Luvians Bottle Shop, the festival’s official retailer, will be on hand for whisky purchases and there will be food stalls throughout the day.

The final day of the Festival, Sunday March 10, features two exciting events – a special tasting hosted by the St Andrews Whisky (Quaich) Society at the town’s Hotel du Vin and an exclusive event at Kingsbarns Distillery.

Graeme Dempster, of main sponsor Bruce Stevenson Insurance Brokers, said: “As Scotland’s largest independent insurance broker, we have advised and supported many of the country’s new and established distilleries with tailored insurance programmes specifically designed to meet the whisky sector’s needs.

We also provide a specialist private whisky collection insurance policy which is a big hit with collectors. Last year, we were delighted to sponsor the first Fife Whisky Festival, which was opened by our brand ambassador and world record-breaking cycling legend, Mark Beaumont. The inaugural festival was a massive success proving Fife is an exciting and emerging whisky

producing region that will surely grow in prominence. The 2019 Festival will build on this success and as ‘Broker of Choice’ within the Scotch

Whisky industry, we are delighted to once again be involved.”

Lindores Abbey owner Drew McKenzie Smith said: “We are delighted to host the dinner for the second annual Fife whisky festival. The Kingdom has a rich history of distilling, our own going back to 1494, and being part of the new Fife whisky resurgence is an honour. The first festival was a huge success and I feel sure it was the beginning of a very popular annual event on the whisky calendar.” 

To buy tickets and for more details about Fife Whisky Festival, go to www.fifewhiskyfestival.com

Notes: Fife Whisky Festival was launched in 2017 by Justine Hazlehurst and Karen Somerville and was held at the Corn Exchange in Cupar on Saturday March 10, 2018. The event attracted more than 500 whisky-lovers from across Scotland and further afield and was opened by endurance cyclist Mark Beaumont. For more details, go to www.fifewhiskyfestival.com

Notes to Editors: Angels’ Share Glass is a family-run business based in Bridge of Allan, near Stirling. The firm is co-directed by Karen Somerville and her father Tom Young – a world-renowned Master Craftsman who has been glassblowing and making lamp-work glassware for nearly 60 years. More information can be found at www.angelsshareglass.com

Justine Hazlehurst, of Kask Whisky, is a well-known whisky blogger and media influencer. She organises regular themed whisky tastings in Edinburgh and Fife as well as tailor-made tours to several distilleries. For more details about Kask Whisky, go to www.kaskwhisky.com

Diageo Special Releases 2018 – First Look

This year’s Diageo Special Releases have been a bundle of surprises. First, they were announced months earlier than usual, popping up in April in an attempt to beat the annual internet leaks, and now we get to tell you about them a couple of weeks earlier than expected.

There is still one gap in the line-up – there are ten whiskies on the list year, but the tenth is staying a secret until 12 September, the day before they hit the street. We’ll be back then with more details of the final dram – and prices for the whole range – but in the meantime, what about the rest?

As brand ambassador Donald Colville said at this week’s preview tasting, there are three things missing from this year’s Special Releases: Dr Nick Morgan, the traditional revealer of the range, who is travelling the country researching and writing a book about Johnnie Walker in preparation for the company’s 200th birthday; a Port Ellen; and a Brora.

The normal flagship whiskies have been hidden from the range this year, ready for their own return to the spotlight when their distilleries reopen in a few years, and it’s given Diageo a chance to showcase even more of its wide portfolio.

Anyway, Caroline and I got to try the range, so on to the whiskies…

Carsebridge 48 Year Old

As has now become tradition, the Special Releases kick off with a very old grain whisky. Master blender Maureen Robinson is a fan of old grains and the past few years have been a slow escalation in age: The Cally 40yo, Cambus 40yo, Port Dundas 52yo and now a step back to ‘just’ 48 years old.

Carsebridge started out as a malt distillery in 1799 but was converted to grain production in 1852 and was one of the founder members of the Distillers Company Ltd, aka DCL, one of the companies that eventually became Diageo. It closed in 1983, one of the many casualties of that year, and pops up from time to time as an independent bottling.

This release is the oldest Carsebridge Diageo have ever bottled, matured in refill American-oak hogsheads. There are just 1,000 bottles – a number chosen in honour of the work it took to get grain to the distillery. Grain was delivered to Carsebridge by sea, but the final step of the journey from boat to distillery was done by packhorse, each of which could carry a ton of grain – 1,000kg. One bottle per kilo of grain.

Nose: Portuguese custard tarts, crystallised honey, blackcurrants and model glue. Thick vanilla and toffee spread across a freshly varnished table.

Palate: Sugar syrup and fudge, lime and vanilla cream. Full-strength Ribena follows, along with developing notes of damp leaves and forest floors.

Finish: Blackcurrants hang around, slowly facing to reveal caramel, brown sugar and a touch of varnish.

Comment: A fine balance of the elegant dustiness and rancio typical of old grain against rich fruit and more youthful brown sugar and toffee notes.

Pittyvaich 28 Year Old

Pittyvaich is a distillery with little history. It opened in 1975 and closed in 1993, making whisky for blending for 18 years. It’s always nice to see a new release from Pittyvaich as it’s not a well-known distillery and there are so few bottlings. (we’ve had only 21, including this, and I can find details of fewer than 100 in total). It’s a rare enough occurrence that the only consensus I can find describing its style is ‘weird’.

This is the third Pittyvaich to appear in the special releases and, like the others, was distilled in 1989. It was matured in refill American oak hogsheads. Over to Caroline for some tasting notes:

Nose: Really intense aromas. It starts with something inorganic that’s metallic and plastic at the same time. Notes of dry barrel, savoury spice and general mustiness are then quickly supplanted by juicy fake fruit notes – priapmarily peach and orange. It’s a delicious soft fruitiness, and it gets fruitier over time, but all the while there’s the undertone of earthy savouriness.

Palate: Spice, dried tropical fruits and a leatheriness from the off. It’s sweet but there’s a heat from some peppery spice notes. When water is added the dried fruits give way to ripe, freshly-picked ones and the spice becomes much rounder and more mellow. A dram that gets progressively fruitier the longer it rests.

Finish: Soft and fruity.

Comment: It’s a bit of an oddball, but captivating all the same.

Glen Ord 14 Year Old

I’ve always had a soft spot for Glen Ord. Hard to find since it became part of the Singleton range, as it was focused on the far eastern market, it’s good to see a new release appear and be more readily available.

While my favourite Ords are less played with, this one shows Diageo’s blending team’s love of tinkering with casks and finishes – they call it ‘triple matured in a five cask process’. It started out in European oak ex-sherry casks and refill American oak ex-bourbon, before being moved to ex-Pedro Ximénez and Moscatel casks, and finally married together in European oak puncheons. A tough selection of flavours to balance…

Nose: Rich toffee and caramel with stewed sultanas and raisin jam wrapped in spiced puff pastry. Orchard fruit notes develop: spiced apple and poached pears.

Palate: Soft and rounded with creamy vanilla and more orchard fruit. Leathery touches creep in around the edges, along with raisins and background of stewed fruit. Spicy cinnamon and nutmeg slowly build.

Finish: Sweet oak notes hang around, layered with soft spice, apple sauce and icing.

Comment: Each of the casks has added its own thing and its all well integrated – nothing fights and it all mingles nicely.

Inchgower 27 Year Old

A first appearance for the distillery in the Special Releases, a feat that is becoming increasingly rare as the years go by – there have been 38 distilleries so far and Diageo only have 27 open at the moment. Sat by the sea, Inchgower is another of Diageo’s workhorses, quietly producing a nutty and briny spirit that is a key part of Bell’s.

This edition is an almost naked example of whisky from the distillery, matured in refill American oak hogsheads to reveal as much of Inchgower’s character as possible without draping it in too much oak.

Nose: Fruit and spice with lime boiled sweets and waxy apples. Sweet icing and light fruit cake hide behind, studded with a handful of nuts.

Palate: Sweet and creamy. Apple puree is dusted with cinnamon and sawdust. A touch of brine develops along with orchard and citrus fruit: fresh apple, crunchy pear and sweet orange.

Finish: A touch of sichuan pepper numbness, soft spice and lingering apple.

Comment: Classic Speyside with a pinch of salt. I don’t put too much truck in the ‘salty whiskies come from by the sea’ theory, but it seems to work here.

Caol Ila 15 Year Old Unpeated

One of the regulars in the line-up and the one that I (controversially?) always look forward to most – unpeated Caol Ila. I have a soft spot for Islay’s factory distillery, an unattractive 1970s building with one of the most fantastic sea views you’ll ever see. Head inside and everything looks much nicer, with much less grey concrete.

This release focuses on sherry-cask character more than previous editions, mixing refill and rejuvenated American-oak hogsheads with ex-sherry European oak butts.

Nose: Flowery forests: honeysuckle and bracken. Sweet pine and brine notes follow along with a touch of meatiness. Then the sherry-casks make themselves known: raisins and sultanas, chocolate and a touch of citrus peel.

Palate: Stewed apples and sultanas lead, with fruit cake not far behind. Rich spice builds along with old oak and pleasantly musty damp forest notes.

Finish: Juicy raisins and a touch of menthol.

Comment: Weightier than previous editions, but still showing the piney/briney seaside notes that I like in the distillery’s unpeated spirit.

Oban 21 Year Old

I’m never entirely sure about Oban. It’s been one of my favourite distilleries to visit and I always like its whiskies, but I’ve still not tried that many. This new 21 Year Old is a perfect chance to rectify that.

It was matured in refill European-oak butts, giving the distillery’s traditionally maritime spirit a little bit of a sherry jacket:

Nose: Olive oil and oranges, hints of ozone and a touch of greenness – Maureen reckons pea pods. More orangey notes develop: candied flesh and spiced peel. Chalky sweets pop-up Refreshers, Love Hearts and a hint of Parma Violet.

Palate: The sweets are back – Love Hearts and Refreshers lead. Sour orange zest and stewed apple follow, accompanied by darker notes: liquorice and chocolate.

Finish: Chocolate and waxed apples start, with oranges and spice lingering.

Comment: Orangey, as Obans often are, but packed with a sweetshop of flavour on top. It doesn’t get too much, as the European-oak keeps things in check with some darker flavours.

Talisker 8 Year Old

A real star of this year’s Special Releases and blender Maureen’s favourite of the whole range. It harks back to the Talisker single malts before the 10 Year Old became a favourite of whisky fans around the world. Back in the 1970s and 1980s, Talisker 8 Year Old was a standard malt and helped build the distillery’s reputation.

This edition is bottled at a punchy cask strength of 59.4% ABV, rather than the 80° proof – 45.8% ABV – of the older versions, and was matured in first-fill ex-bourbon casks.

As an occasional Talisker fanboy, I was really looking forward to trying this dram and don’t think I can be that objective, so over to Caroline for some tasting notes:

Nose: Antiseptic and menthol, but accompanied by an almost surprising sweetness that’s comprised of candied limes and lemons plus a dose of vanilla. Later, there’s bacon and notes of pine sap drizzled over oatcakes and digestive biscuits.

Palate: Bacon-tinged smokiness rolls through the palate, accompanied by the dryness of very dark chocolate. Watered down lemon juice is accompanied by the peppery and salty notes so intrinsic to Talisker.

Finish: Gentle, ashy and sweet. A very moreish dram.

Lagavulin 12 Year Old

The longest remaining regular bottling in the Special Releases, having only missed the first year, and the yearly fan favourite. So many people assume that Lagavulin is all like the 16 Year Old and Distillers Edition, but pull it out of cask a few years earlier and bottle it at a higher strength, and you see a totally different side of the distillery: feisty, packed with breaking waves and prickly smoke.

This one is sweeter than last year’s release, a dram that Donald described as ‘like lemon meringue pie that’s been in the oven four minutes too long’. It’s matured in refill American-oak hogsheads, putting the distillery’s wilder character at its core:

Nose: Singed leaves, sweet peat and damp earth – a mismanaged forest campfire after a rainstorm. Sweeter notes build, with pink shrimp sweets, joined by crashing waves and damp leather. Soft spicey notes develop, along with pine trees and a touch of lime.

Palate: Chocolate-covered pine needles and leafy undergrowth. The sweetness from the nose is here too, with icing sugar and barley sugar balanced by zesty lime.

Finish: Minerally and minty, with leathery smoke and sawdust touches.

Comment: Definitely sweeter than I expected, but still a raw but well-balanced display of Lagavulin’s ‘other side’.

Caol Ila 35 Year Old

The final dram of the 2018 Special Releases: the oldest Caol Ila yet to appear in the range. This was the most anticipated dram on the night, and has some expectations to live up to. It’s a vatting of refill American-oak hogsheads, and both refill American- and European-oak butts – a whisky that’s all about Caol Ila’s spirit, rather than swamping it with cask influence over three and a half decades.

Caroline and I were both rather taken by this…

Caroline
Nose: Intense aromas. Anchovies and kedgeree. Sweet smoke and briny, salty butter on top of wholemeal bread. Rich, dried white fruit notes and layers of raspberry jam.

Palate: Juicy fruit, gentle smoke, a little light almond sweetness. The fruitiness verges on honey mangoes, then red fruits come through and meld into warm bakewell tarts. Dry notes, like licking the stones inside the fruit, plus hints of marmalade.

Finish: The dryness continues with sweetness slowly building. A very complex whisky.

Billy
Nose: Waxed apples, royal icing and honeysuckle to start. Hints of dirty smoke hide at the back, surrounded by brine and a touch of aromatic sandalwood. Fruit sits at the heart of the dram: sweet berries, pear and pineapple.

Palate: Rich and thick. Fruit juice runs through the core: mandarin, apple and pineapple. Spice builds slowly along with waxy touches: nutmeg and white pepper. The smoke is soft but present: woody and fragrant.

Finish: Icing and damp tree bark. Dark and white chocolate. Black pepper pops up and fades. Apples and pears linger.

Comment: Before I went to the tasting, a colleague of mine bet me a fiver that he had a single cask Caol Ila 35 at home that would easily beat this. He has not received his £5. An appropriately excellent closer.

One more to go…

So, nine out of the ten have been revealed and tasted. We’ve been sworn to secrecy on the mysterious tenth, but will have all the details on 12 September – come back then to find out more.

In the meantime, all of our tasting notes are up on The Whisky Exchange website, and you can sign up to receive an email when the whiskies are available to buy by clicking on the links below. We’re hoping it will be 13 September or shortly after.

Caol Ila 15 Years Old Unpeated
Caol Ila 35 Years Old
The Singleton of Glen Ord 14 Years Old
Carsebridge 48 Years Old
Inchgower 27 Years Old
Lagavulin 12 Years Old
Oban 21 Years Old
Pittyvaich 28 Years Old
Talisker 8 Years Old

We’ve also got details and tasting notes for the past 10 years’ of releases here on the blog: 2008 pt1/2008 pt2, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, 2017.

The Archive Team, Scotland – We Are Diageo

With over 5,000 square metres of storage, our archives can cover 55 football pitches. Meet Diageo’s team of archivists, passionate custodians of our global brand’s heritage. Our archivists discuss their experiences working for Diageo and why they enjoy being a part of the team. With over 400 years of heritage, our team of archivists maintain our treasure chest of stories, brands, images and bottles, ensuring history remains an important part of our DNA.

SURPRISINGLY SMOOTH AT FRINGE

WATCH NOW

They say everyone’s a critic, but at this year’s Edinburgh Festival Fringe, attendees were asked to prove it in our Roaring Review Booth – part of our Surprisingly Smooth Fringe Bar in Bristo Square.

As Underbelly’s 2018 Lead Sponsors of Comedy, we welcomed festival fans to critique their favourite shows for a Whyte & Mackay ball, our delicious new serve. We launched with the help of well-known Scottish comedians, Chris Forbes and Richie Brown, following up each week with a clip of the best reviews – the good, the bad and the dram funny.

And it wasn’t just the fans – Performers; Helen Lederer, Carl Donnelly and Christian Finnegan were among the #funnyasfolk who dropped in.

WATCH NOW

St Vincent Plaza, 319 St Vincent Street, Glasgow, G2 5LP
www.whyteandmackay.com

STEP INSIDE ‘THE MACALLAN MANOR’

SCOTCH BRAND REINVENTS MULTI-SENSORY WHISKY TASTING EXPERIENCE, HITTING CITIES ACROSS AMERICA THIS FALL

August 28, 2018 – The Macallan, the world’s most admired single malt Scotch whisky, announces a new immersive event series, The Macallan Manor, reinventing whisky tasting through a stunning, multi-sensorial experience. The event series embarks on a three-month tour across nine major U.S. cities this fall.

Designed to surprise and delight, The Macallan Manor transforms historic, old-world manors into luxury, first-class tasting experiences, blending the sensorial with storytelling and converting new consumers to Scotch whisky fans. The event series kicks off in New York in early September and concludes in Los Angeles in November.

Guests will journey through four immersive worlds, each a unique experience created around one of The Macallan’s whisky expressions, pairing set design with storytelling and multi-sensory experiments to delve into each of the five senses.

Attendees of The Macallan Manor can expect one-of-a-kind immersive tastings taking place in unexpected locations such as an oak forest with flavor-enhancing flowers imported from the Amazonian rainforest, or  a cooperage in Spain, to name a few.. Additionally, guests can expect an unusual food menu – featuring edible clouds for starters – masterfully paired with The Macallan and designed to stimulate and intensify an already premium whisky-tasting experience.

“We are reaching a new group of consumers around the U.S. with the goal to inspire and transform them into fans of The Macallan while giving them a never-seen-before, sensorial, educational and interactive experience,” said Samantha Leotta, Brand Director of The Macallan in the Americas. “We are excited to partner with Adam Aleksander Presents on this enchanting, highly experiential event series, marrying the experiential arts with the best single malt whisky in the world.”

“The Macallan has given us wings to create our largest production to date,” said event designer Adam Aleksander. “We’re building impossible things; 7 rooms on 2 tracks, sculpting trees, making sensory machines and more, taking experiential to the next level. The idea for this event was inspired by travel from a journey I took through in 2017. Utilizing adventure theory, at The Macallan Manor small groups will move through the four rooms together. We put the quality of guest experience at number one and we hope this comes through when guests join us for the experience.”

To apply for an invitation to The Macallan Manor and for more information, visit themacallanmanor.com. The fall schedule for The Macallan Manor event series is as follows:

New York

September 11, September 12, September 13

The Down Town Association

Boston

September 20, September 21

The Algonquin Club

Miami

September 26, September 27

M Building

Austin

October 2, October 3

Texas Federation of Women’s Clubs

Denver

October 11, October 12

University Club

Chicago

October 17, October 18

International Museum of Surgical Science

Washington, D.C.

October 23, October 24

Arts Club of Washington

Atlanta

October 30, October 31

Callanwolde Fine Arts Center

Los Angeles

November 6, November 8

Greystone Mansion

About The Macallan

Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world’s finest single malt whiskies.  The story of The Macallan is built on the Six Pillars, each influencing the whisky in its own distinct way.  From the spiritual home of Easter Elchies House; curiously small stills giving richness to the pure spirit; finest cut of the distillation, to exceptional oak casks which account for up to 80% of the final flavor in the whisky; natural color and finally peerless spirit, The Macallan itself.

Wood sits at the heart of The Macallan. The vital contributing influences of Spain, North America and Scotland, together with true mastery, set it apart from the rest. For more information on The Macallan, visit us.themacallan.com. The Macallan can also be found on Facebook, Twitter and Instagram.

About Adam Aleksander Presents

Adam Aleksander Presents is an award-winning experiential event design agency. Adam Aleksander focuses on creating immersive worlds for people to step into and have the time of their lives. The experiences are a mix of adventure and set design that interweaves story, performance and multi-sensory experiments. People crave “the unforgettable” and it is our mission to create that. Adam got his start by creating underground events that melded culinary with nightlife; cocktails and parties in underground settings; selling tickets to consumers.

Notes

Adam Aleksander Presents’ The Macallan Manor is directed and designed by Adam Aleksander in collaboration with the company. The Macallan has brought together some of the best designers in the country to enact this innovation:

• Adam Aleksander – Experiential Event Designer & Director
• Brian Quinn – Tasting Designer, The Noble Rot Supperclub
• Katie Fleming – Set Designer, Assistant Designer, Sleep No More
• Guy Smith – Lighting Designer, Queen of the Night
• Evan Collier – Lead Fabricator, Arch Productions, Bullet for Adolph

New Society Merchandise 

We are delighted to announce that we are expanding our merchandise range and are working on a number of new and exciting products for Springbank fans and Society members to buy.

To start with, we will soon have Springbank Society polo-shirts, hoodies and jackets available for purchase and we are excited to say that we are now accepting pre-orders.

Taking pre-orders allows us to be more specific about how many polos/hoodies/jackets we order from our suppliers and should guarantee that everyone who wants any of these items will get them.

If you are interested in any of these products please let us know before 4pm (Campbeltown Time) on Friday 7th September as we need to know what the level of interest is by this time.

Springbank Society polo-shirts, hoodies and jackets are available in sizes Small – XXL (please include your preferred size in your initial email).

Prices 

Society Polo -£15.00

 

Society Hoodie – £25.00

Society Jacket – £55.00

 Contact society@springbank.scot to register your interest – following September 7th we shall begin contacting you to arrange your order, payment and delivery etc.

**********
To join the Society please contact society@springbank.scot 

Springbank Society · 9 Bolgam Street · Campbeltown, Argyll PA28 6HZ · United Kingdom

Single Malt Splendor from a Inimitable Islay Distillery

Kilchoman 9 Year Old 100% Islay Barley K&L Exclusive Cask #549 Single Malt Scotch Whisky (750ml) ($149.99)
“This cask is a real stoater — a thing of exceptional beauty and grace.”
– Andrew Whiteley, K&L NorCal Spirits Buyer

This very special Single Malt was hand selected by our very own Andrew Whiteley on his most recent trip to Scotland. Produced by one of the most exciting and innovative distilleries in Islay, this 9-year-old is nothing short of heavenly. Anthony Wills, the founder of Kilchoman, is not a man to cut any corners. From growing his own grain to distilling and aging on site, every possible step is taken to maximize quality. Further, Willis feels that whisky, much like wine, is about place. This is very much on display in this exceptional dram. Fresh, expressive, and showing notes of herbs, Christmas spice, and sea salt, it is notable for its precision and focus. It perfectly captures all the best characteristics of an Islay malt. A wisp of smokiness from peating and its time in Bourbon barrels compounds its complexity, making for a rich and inviting dram.

Because it is a relatively new distillery (at least by Scotland’s standards), Kilchoman doesn’t yet have the following the more established brands enjoy. However, the tide is turning, as more and more Scotch drinkers are coming to recognize that Kilchoman is making some of the more intriguing bottlings in the region. As with all of our single cask exclusives, quantities are very limited, so we strongly recommend picking up your bottles today. This is an ideal scotch to drink now and through the holidays. For more on this remarkable single cask, be sure to check out our most recent Spirits Journal post.

Kilchoman 9 Year Old 100% Islay Barley K&L Exclusive Cask #549 Single Malt Scotch Whisky (750ml) ($149.99)

When Kilchoman opened in 2005 it was the first new distillery on Islay in 124 years. Their founder, Anthony Wills, had a special approach in mind for a new kind of distillery. He wanted to create something with purpose and intention. His dream was to engage with the entire process of whisky making. He bought a farm and opened a distillery, making whisky in the same way it was always made: grow your own barley, malt it yourself, make your own whisky, age and bottle it on site, and deliver a product that shows an incredible sense of place, quality, and the heart and soul of the people who made it. Kilchoman is a true farm distillery in every sense. We were fortunate enough to peruse the dunnage warehouses with Anthony himself this past May and after tasting many casks, we settled on this beauty. For one, it’s just simply an outstanding whisky. But just as importantly, it tells the story of Kilchoman from start to finish in a way that many others didn’t. Laid down in 2008, just a few short years after opening, this dram was bottled just shy of its 10th birthday, making it one of the oldest Islay barley bottles out there. It encompasses everything that makes Kilchoman unique. From the salt breeze, fresh-cut grass notes of newly harvested barley grown within eyesight of the stills, to the sweet smell of wood from the exclusive Buffalo Trace barrel, to the lighter peat treatment in their own malting barn and kiln, this whisky is a pure expression of people and place.

Andrew Whiteley | K&L Staff Member | Review Date: August 22, 2018

This cask is a real stoater. A thing of exceptional beauty and grace. The 100% Islay barley sings its sweet song loud and clear. While the Machir Bay typically hovers around 50ppm in phenols, the Islay barley malt is lighter in peat smoke, roughly 15-20ppm. The result is a nuanced whiskey that cries out with freshness. In addition to the fruitiness, there are really complex floral and vegetal tones, like a field of clover blossoms. It’s citrusy, with notes of cut grass, a touch of sea salt, tropical fruit, and a delicate smoke like a campfire wafting across the bay on a foggy night. The palate is superbly balanced. The Buffalo Trace Bourbon barrel leaves a signature cinnamon and butterscotch profile while the barley, grown just a few hundred yards from its malting barn and stills, really dials up the sweet fresh fruit. The finish is clean and long, lingering with more citrus, creme brulee, and easy smoke.

Jeffrey Jones | K&L Staff Member | Review Date: August 27, 2018

Kilchoman selects the best heart of what they distill, taking a very clean cut of the fresh distilled whiskey. This cask reflects this with its beauty and purity. The nose is pretty and seductive, a mix of smoke and sweetness with a hint of sea. In the mouth with no water it is round and balanced, much more subtle than one would expect. With a splash of water this cask opens up, showing layers of complexity with a nice sweet roundness, smoke, sea flavors and spice. There is a long finish.

Cameron Price | K&L Staff Member | Review Date: August 22, 2018

I know it’s only August but now is the time to start thinking about your Christmas whisky! And I hope you stock up on this one! Our exclusive 9 year Kilchoman is in my opinion going to be our Christmas smasher. This whisky is 100% Islay barley which comes from the farm on site at the distillery and is barreled exclusively for K&L in ex-Buffalo Trace bourbon barrels for 9 years! Islay is known for producing some dominating peated whiskies however with this one the balance is so incredible you almost have to search for it. First hit on the nose is almost like a cinnamon spiced cake with a bit of smoke coming in from the kitchen in which it was baked – but the room is far away so it’s not overpowering. There’s even a light flintiness to the nose with a moist waft of fresh hay. The palate, my word, that palate! A spicy, rich attack of sweet spices and salinity that are sure to carry you through the holiday. There is a lovely mouth-coating viscosity that takes that attack and calms it down, letting you macerate your taste buds for whatever length of time you desire. When I put this whisky to my lips, I pictured myself around the fire with a good book or off the coast of Scotland in a Viking ship fighting off invaders. Elegance and power are represented here and this little guy is sure to please the entire spectrum of the Scotch drinking crowd. Remember, only at K&L!

Miles Philippe | K&L Staff Member | Review Date: August 22, 2018

Two words that unlocked this for me: Elegantly composed. The nose on this is simply astounding! It’s got all kinds of spices; its slightly herbal, toeing the line of medicinal, and overall just damned pretty. And the peat is used beautifully here. Like how a chef would use salt to unleash the medley of flavors of a dish, so too did the master at Kilchoman utilize peat with this bottling. Just add a drop of water to open this darling up, then savor the orchestral performance!

35TH ANNIVERSARY VIRTUAL TASTING

Join fellow members across the globe as we embark on our first ever virtual tasting, with all of us sharing the same hand-picked drams from our limited-edition Discovery Pack. Broadcast live and direct from The Vaults, make sure you get involved this September – click over to our website for more details.

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