ralfy shares a 10th Anniversary !

https://youtu.be/f2eTWpWFSC8

Whisk(e)y Collectors; Is your collection valuable enough for the Whisky Vault?

Since our Whisky Vault launch in October 2018, whisky collectors have asked us to develop a larger vault to hold more bottles. Less than a year later, we are now ready to deliver. Introducing the handcrafted Whisky Vault GRAND with two large bulletproof windows, double vault doors with LaGard electronic locks, machined aluminum tri-spoke handles and enough space to hold a collection of 180+ bottles on four shelves. Our question back to the whisky collectors; “is your collection worthy of such a beast?” This impenetrable vault showcases your most precious bottles securely and in style. Weighing 2000 pounds, the Grand is the only whisky security display option on the market for large collections.

Most whisky collectors hide their bottles in closets, boxes, storage rooms etc. and often forget what they actually have in their collection. The Whisky Vault is a secure cabinet where prized bottles can be proudly displayed. Showcase your collection, don’t hide it. What will you put in your Whisky Vault?

Available Vault Sizes;
Whisky Vault VIP (21 bottles in the vault behind 19 mm bulletproof glass + 21 bottles in the lower solid teak cabinet) US$6,000
308 lbs / 140 kgs / Leveling Casters
Whisky Vault LUX (54 bottles in the vault behind 19 mm bulletproof glass + 54 bottles in the lower solid teak cabinet) US$15,000
648 lbs / 294 kgs / Leveling Casters
Whisky Vault GRAND (180+ bottles) behind 32 mm bulletproof glass US$28,000
2000 lbs / 907 kgs
The Whisky Vault can also be CUSTOM built to specific measurements – Contact us for evaluation and quote.

Hand airbrushed artwork available and priced separately.

The Whisky Vault VIP is perfect for that corner office. Stock the office with your favorite scotch or bourbon without worrying about the cleaning staff sipping on your hooch after hours. A conversation piece for the boss that has almost everything. A corporate gift that will amaze even the most senior VIP.

Whisky Vault LUX is for that whisky collector with a decent amount of bottles who thinks he knows enough about single malt and single barrel booze to justify a bulletproof cabinet to impress his friends during poker night. The LUX has dual vault door access and a hand finished solid teak lower cabinet. You will be the envy of the entire neighborhood.

Whisky GRAND is the beast that needs no introduction. Protect all your valuable bottles in one secure vault. Check with your structural engineer to ensure the floor can handle the GRAND, weighing 2000 pounds. The ultimate statement piece.

Whisky Vault VIP available through http://www.whiskyvault.tw/ and https://uncrate.com/whiskey-vault/
Whisky Vault LUX and GRAND available directly through http://www.whiskyvault.tw/

Order your patented Whisky Vault today and get on the waiting list; 8 – 12 weeks delivery depending on the vault size and customization required.

Starting September 2nd through September 16th, 2019, mention Whisky Intelligence with the purchase of any Whisky Vault when ordering through whiskyvault.tw and receive a $500 gift certificate to Wally’s in Santa Monica, California (US Residents Only). Taiwan residents receive a free bottle of Yamazaki 18 year old when mentioning Whisky Intelligence with the purchase of any Whisky Vault. Offer ends September 16, 2019 and is only available through whiskyvault.tw

info@whiskyvault.tw
www.whiskyvault.tw
Find us on Facebook, Twitter and Instagram @whiskyvault888

Visit us at Whisky Live Taipei on November 9th and 10th.

Understanding Cask Sizes

How big is a barrel? Or a hogshead, or a butt? Casks play a big part in the making of some of the most famous wines and spirits in the world, but navigating what they are can be confusing. With many different types and sizes in use, each with its own name, how can you tell your hogsheads from your puncheons?

CASK SIZES IN A NUTSHELL

Blood-tub

Starting with the smallest casks, blood-tubs are between 30 and 40 litres in size and are almost never used commercially. Mostly these are used for private casks, allowing for a small, more manageable number of bottles for an individual, but the spirit’s intense interaction with the wood limits how long the maturation can be.

Octaves

Just a quarter of the size of an American standard barrel, these 50 litre casks offer intense interaction between wood and spirit, are mostly used for short maturations and finishes.

Quarter casks

A quarter of the size of a butt, these small casks offer a lot more interaction with the wood than larger casks, but still allow for longer maturation times.

American Standard Barrel

Predominantly used to mature bourbon, these 200 litre casks are most commonly made using American white oak.

Hogshead

Once a measure for wine and ale, these 230-250 litre casks are nowadays popular for maturing whisky. The size of hogsheads means that there is less interaction with the wood than in smaller casks, allowing for a longer maturation period.

Port Pipe

Anything from 350 litres up, Port pipes rank among the biggest casks used and are usually around the size of a butt. Named for the Portuguese word ‘pipa’ – meaning cask – these are used to mature port, and have been used to mature whisky more and more in recent years.

Butt

Famously used to mature sherry, Butts are 500 litre casks that have found immense popularity with whisky makers and are often the largest casks in a dunnage warehouse.

Puncheon

At 500-700 litres in size, puncheons are possibly the most varied type of cask. Their size usually depends of what they are being used to mature – sherry puncheons tend to be larger than rum puncheons. On rare occasions, however, you might come across a puncheon that looks completely different, as the name is sometimes used to describe casks made from left-over barrel staves.

Read on Here for Tasting Notes. & Score /100…

On another note – we still have around 70 bottles of our single malt Glentauchers 1996 so have decided to cut the price as we would love to sell these.

Glentauchers – 20 Years Old – Single Cask Bottling – Cask Strength 53.2% – £60.00

(Free UK Next Day Delivery as always)

Click here to Buy

GlenAllachie 15 Year Old

Going on two years since Billy Walker and his team took over the distillery, they now have a new dram to add to their impressive core range of malts. Said to be the ‘Jewel in the crown’, Billy Walker has crafted this new expression from a combination of Pedro Ximénez and Oloroso sherry puncheons and hogsheads.

Bottled at 46% vol, official tasting notes describe the palate as ‘raisins and butterscotch develops to banana, orange peel and dark chocolate’ – sounds delightful!

BUY NOW

Mark’s Whisky Ramblings 273: The Fenians 16 Year Old 2002 for MMM

Mark Dermul, Belgian whisky blogger, releases his next MMM-bottling. Every year Mark and Manny try to put an odd one out in their series. This year… an Irish single malt! They dubbed it the Fenians. Originating in Irish mythology with the Fianna, the term derives from groups of legendary warrior bands following Fionn mac Cumhail. Fenian today is seen as a derogatory sectarian term in Ireland to refer to Irish nationalists and/or Catholics, particularly in Northern Ireland. The term has been used similarly in Scotland as a slur to refer to Scottish Catholics or Scots with Irish ancestry. MMM are very proud on their Irish discovery, for this fruit bomb will keep a smile on your face throughout the Indian summer to come. Delicious with capital D!

https://youtu.be/tciro8tijTI

LONERIDER SPIRITS FOUNDER’S CLUB SMASHES ESTIMATED DEMAND FOR BOURBON,
NEW WHEATED BOURBON MASH BILL OFFERED TO PROSPECTIVE FOUNDERS

Lonerider Spirits Founder’s Club surpasses $100,000 in commitments in 11 days,
will begin distilling their own bourbon three months early and
will offer a wheated bourbon mash bill to new founders. 

HOLLY SPRINGS, N.C. (August 27, 2019) – Lonerider Spirits is proud to announce that with the overwhelming support of their initial supporters of The Founders Club the company will initiate distilling specifically for the Founders Club in Sep 2019 rather than the projected date of 2020. Over $100,000 was committed by founders from across the United States in just eleven days to accelerate the distillery’s timetable to distill the initial batch of bourbon.

“The Founders Club” is a program where individuals can create bourbon with Lonerider Spirits and then finish their spirit in French/Spanish Wine casks, Ex-Port casks, Ex-Sherry casks, Olorosso casks, Ex-Pedro Ximinez casks and/or Ex-Bourbon Lonerider beer casks. More details can be found here: https://loneriderspirits.com/founders-club/

Due to the demand for the program Lonerider Spirits is also offering a wheated mash bourbon mash bill in addition to the high rye bourbon mash bill currently offered. “I’m a big fan of Weller bourbon and I rarely can find it in the liquor store, so I thought we should offer a mash bill that was similar as an option to our founders,” said Chris Mielke, president of Lonerider Spirits. “The wheated bourbon mash bill will be made with all North Carolina grain – corn, soft red winter wheat and barley.”

“We’re incredibly thankful to our founders and continue to take orders to get to our initial Founders Club membership of 500 casks,” says Mielke. “Investing in bourbon that will actually pay you a return in this uncertain economic climate seems to be a motivating factor for some founders – others just want to give their family and friends a cool gift!”

This year, Lonerider Spirits won a gold medal from the ADI, gold and bronze medals from the SFWSC, a bronze medal from the ACSA, bronze and silver medals from the NYISC, silver medals from the SIP Awards as well as being named “NC Bourbon Distillery of the Year” in 2019.

For information on Lonerider Spirits, please visit www.loneriderspirits.com, follow on Twitter (@loneriderspirit), Instagram (@loneriderspirits), and Facebook (/loneriderspirits) to join the conversation #LoneriderSpirits.

FLAVIAR AND WHISTLEPIG RYE WHISKEY TEAM UP WITH TOP CHEFS TO RELEASE AN EXCLUSIVE CHEF’S BLEND 

Flaviar & WhistlePig Rye Whiskey have joined forces with four top chefs to release WhistlePig X Flaviar Chef’s Blend 2019 to be sold exclusively via Flaviar.com.

The four chefs who helped create WhistlePig X Flaviar Chef’s Blend 2019 are Michael Gulotta of MOPHO/Maypop fame in New Orleans; Jamie Malone from Minneapolis’ stunning Grand Café; David Posey – one half of the dream team at Elske, Chicago; and Justin Woodward of Castagna in Portland.

The four James Beard Award-nominated chefs worked together at the WhistlePig Farm in Shoreham, Vermont to create WhistlePig X Flaviar Chef’s Blend 2019 back in June this year.

Perhaps unsurprisingly, given this was a blend created by chefs at WhistlePig, it is comprised entirely of wine casks. WhistlePig X Flaviar Chef’s Blend 2019 is made up of 40% Madeira, 30% Sherry, 20% Port and 10% Sauternes – all drinks traditionally accompanied with food. The result is a complex, unique whiskey offering.

Each of the chefs will host a special food pairing dinner in their respective restaurants for Flaviar members in September 2019 before WhistlePig X Flaviar Chef’s Blend 2019 is released in October 2019 exclusively via Flaviar.com.

Pete Lynch, Master Blender at WhistlePig, comments: “Madeira, Port and Sauternes are the magic trio in our WhistlePig 12, and the chefs’ decision to add Sherry Cask Finished Rye so prominently to the WhistlePig X Flaviar Chef’s Blend 2019 takes that trio to a place we’ve never before seen. The blend showcases a rich complexity with subtle nuances, adding a great Sherry derived spice and nuttiness, and tremendously deepening the flavor profile. This is definitely a whiskey you don’t want to miss out on.

Grisa Soba, co-founder of Flaviar.com adds: “The process of blending a whiskey has much in common with the creative process of creating a menu and so we thought it would be an interesting experiment to take four incredible chefs, who are real bastions of flavor, and have them play around with the blend of a new whiskey expression. The collaboration is another way for us to challenge our members to try more new things, more often and to offer Flaviar members amazingly memorable food pairing dinners with some of the most respected chefs of the moment.”

Talking about why she got involved with the Chef’s Blend project, Jamie Malone, owner and head chef at Grand Café, said: “It was nearly an impossible thing to say no to this project when asked. It’s a dream come true”. David Posey, Executive Chef & owner at Elske, agrees,“They asked me if I would like to participate with some other amazing chefs to help blend whiskey from one of my favorite distillers, so I couldn’t say no.”

Referring to the most challenging aspect of the blending process, Michael Gulotta, Chef Proprietor of MOPHO/Maypop, comments: “The realization that a small percentage change in the base spirits can drastically alter the final taste and finish of the whiskey made the blending an exceptionally difficult task.” Malone, adds: “I was incredibly surprised to learn and taste and smell how the different barrel finishes interacted with each other. In many ways to results were very unexpected, not exactly the sum of their parts, but much more complex.”

The most challenging element for Justin Woodward, Executive Chef of Castagna, was “Just deciding which one I enjoyed most. Starting with such great bases makes blending easy,” he explains, “but choosing a final blend was the most difficult aspect.”

All the chefs will host a special dinner in their respective restaurants exclusively for Flaviar members in September 2019 and each have their own top tips for creating whiskey food pairings: Gulotta advises: “to build dishes that accentuate and draw out the sometimes muted flavors in the whisky, like vanilla, caramel, winter spices, and dried fruit.”

Malone counsels: “When pairing, you need to remember to pair with things that have a similar weight, or loudness so neither gets lost. Both simple flavors, like cream, and complex flavors like shellfish stock pair beautifully with whiskey, because they all speak in the same ‘volume’ – loudly”. 

Posey suggests: “Whiskey is a tougher pairing than wine, beer, or cider just because of the alcohol, so it needs food that can stand up to that and help cut through. Fat and acid work best with food against straight whiskey, much like using acid or sugar (instead of fat) in a cocktail. Pairing with whiskey is the time to use heavier proteins and stronger, more forward sauces”. For Woodward, it all boils down to one thing ‘Balance”.

Pete’s tasting note for WhistlePig X Flaviar Chef’s Blend 2019:

“On the nose, plums, cherries and vanilla, with gentle cinnamon aromatics. The palate is spicy, with pipe tobacco and honey up front, giving way to dark fruits, and has a wonderful velvety texture. The finish is long and fruity, with a fantastic burst of Rye spice.”

WhistlePig X Flaviar Chef’s Blend 2019 key facts:

ABV:                                       43%

Volume:                                  750 ml

Style:                                      Rye Whiskey

Blend:                                     95% Rye, 5% Malted Barley

Age:                                       12yr

Cask finishing:                        40% Madeira, 30% Sherry, 20% Port and 10% Sauternes

No of bottles:                         1,000

Website:                                 flaviar.com          

The dinners: 

September 6, 2019, David Posey, Elske Restaurant, Chicago

September 9, 2019, Michael Gulotta, Maypop, New Orleans

September 17, 2019, Jamie Malone, Grand Café, Minneapolis

September 19, 2019, Justin Woodward, Castagna, Portland 

David Posey, Executive chef & owner, Elske Restaurant, Chicago 

David Posey is one half of Chicago’s culinary power couples, David and Anna Posey opened Elske in 2017, where David serves as executive chef and Anna as pastry chef. Both David and Anna previously worked for One Off Hospitality. David was the Chef de Cuisine at Blackbird, where he was a James Beard Award Finalist for Rising Star Chef in 2013 and 2014. After graduating from the Culinary Institute of America in Hyde Park, David eventually worked at Grant Achatz’ Michelin-Starred Alinea, before working his way up the ranks at Blackbird. Meaning the Danish word for “love,” Elske has now earned two Michelin stars and was the 2018 James Beard Finalist for Best Chef in the Great Lakes category. 

Michael Gulotta, Chef proprietor, MOPHO, Maypop

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening.

He opened his first restaurant, MOPHO located in New Orleans’ Mid City, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. His team recently opened its second full service restaurant, Maypop, in the Central Business District of New Orleans. Maypop has been named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans top 20 restaurant by Condé Nast Traveler, and most recently made New Orleans’ Top Ten Restaurants for 2019, by Brett Anderson of the Times Picayune.

Jamie Malone, Chef and owner of Grand Café, Minnesota 

Jamie Malone has always had a life that revolves around food. She grew up cooking and baking bread with her dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam, and Europe, immersing herself in each region’s cuisine.

Malone began her cooking career in hospitality in 2006 working for Chef Tim McKee at the highly lauded restaurant La Belle Vie, in Minneapolis, Minnesota. She moved on to be a part of the opening team of several Minneapolis restaurants early in her career, including Georges Chambers Kitchen, Porter and Frye, and Sea Change.

In 2011 she took the position of Chef at Sea Change. There, Malone gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014, 2015 and 2018.  In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs”.

In 2017 Jamie opened her first restaurant Grand Café, in 2018 it was a Semi Finalist for the James Beard Award Foundations “Best New Restaurant, and was also named Food and Wine magazine’s “Best New Chefs”. 

Justin Woodward, Executive Chef, Castagna, Portland

Known for continually pushing the boundaries of fine dining in Portland, Justin Woodward joined Castagna in 2009 and took on the role of executive chef in 2011. He brings with him a wide range of culinary experience, having worked for some of the world’s most esteemed restaurants, including Chef Rene Redzepi’s Noma in Copenhagen, Denmark, San Diego’s L’Auberge Del Mar, and Chef Andoni Luis Aduriz’s famed modernist establishment Mugaritz in San Sebastian, Spain. Before arriving at Castagna, Woodward worked under renowned pastry chef Alex Stupak at New York’s WD-50.

Woodward is passionate about combining ancient and modern culinary techniques, drawing inspiration from the seasons and Oregon’s bounty of locally grown and foraged ingredients. He was nominated for the James Beard Foundation’s Rising Star Chef of the Year award in 2013, and was a finalist for the Best Chef Northwest award in 2015, 2016, 2017, 2018, and 2019. He is also a winner of the 2018 StarChefs Portland Rising Stars Award.  

ABOUT WHISTLEPIG:

Founded in 2008, WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle rye whiskeys in the world. www.whistlepigrye.com

ABOUT FLAVIAR:

Founded in 2012, Flaviar is the world’s largest premium spirits club, with operations in the US and Europe. Flaviar offers a better way to experience fine spirits.

Flaviar members enjoy a full suite of benefits including quarterly tasting boxes and full-size bottles sent directly to their home, invitations to exclusive spirits events, access to rare and original spirits available only to members, free shipping, over 200K member reviews and more.

Flaviar is here to help more people try more new things more often.

Flaviar membership is $300 per year, or $95 a quarter.

For more information visit www.flaviar.com

You’ve got to try this!

SCOTCH GALORE WHISKIES IS A BRAND NEW WAY FOR YOU TO BUY AND SELL WHISKY!

No fee’s – No reserve, No Sellers commission! Simply bring it in send it in or we could even arrange collection, fix a price you want for each and every bottle and that’s that! Flip your Whisky with total piece of Mind.

We then put it to our Global audience and when it sells you get 100% of the price you put on that bottle. What’s more your bottle or bottles go online straight away that means you could bring your bottle in the morning it could be online and sold in the afternoon and the money in your account that evening!

No more waiting about for an auction to start then finish and Gambling on it selling for a good price then paying commission and fee’s even if it doesn’t sell then waiting 3 weeks for your payment to be made.

Scotch Galore Whiskies an alternative way for you to sell your Whisky.

#DONTGAMBLEYOURBOTTLE

HOW DO I BUY?

www.scotchgalore.com

Buying Whisky is very straight forward here at Scotch Galore Whiskies simply chose the bottle you would like click the buy button and follow the instructions you only pay the onscreen price. You can then choose to either pick up in shop or we can arrange delivery.

SCOTCH GALORE WHISKIES IS A BRAND NEW WAY FOR YOU TO BUY AND SELL WHISKY!

Johnnie Walker Blue “Ghost and Rare – Brora Edition” Blended Scotch Whisky (750ml) $249.99 View