JUNE AUCTION NOW LIVE!
(ends Sunday 23rd June)
…place your bids at www.whiskyhammer.co.uk
With an incredible selection of whiskies and other fine spirits there is certainly something for everyone – whether you are looking to collect, invest, enjoy!
Wild Water With Whisky – New ‘Natural Chemistry’
Mixer Drink To Launch In The UK
A new, wild water is being launched for whisky drinkers who prefer a splash of H2O with their scotch – Larkfire is naturally-sourced water from the Outer Hebrides.
The high quality natural water – which has the ability to enhance the flavour of whisky – taps into the growing trend of ‘premiumisation’ in the drinks industry, where consumers take great pride and care in the preparation of their chosen drink, often prioritising quality above quantity.
Larkfire is the only known canned water specifically for whisky, and has been developed by two whisky enthusiasts who observed people drinking wild water from streams in Scotland.
It will appeal to the expanding premium whisky market, which sees 41 bottles of scotch shipped every second, from Scotland to importers around the world, totalling more than 1.2bn bottles every year or around 30billion servings.[1]
A percentage of the sales from all Larkfire water will flow back into the islands via an agreement with The Stornoway Trust which looks after 69,000 acres of land on the Isle of Lewis from where the water is sourced.
The launch comes after two Swedish chemists published a paper in the Scientific Reports journal in 2017 to prove why whisky tastes better when water is added.
Björn Karlsson and Ran Friedman’s research revealed that adding water boosts the concentration of flavour compounds at the surface of the drink, helping to unleash the rich mix of aromas.
Co-founder James McIntosh said: “Having spent a lot of time in Scotland and its islands, we saw time and again how locals would drink wild water straight from the ground, then back in Edinburgh and London we’re watching people adding tap water to an expensive scotch.
“If you think about how many times tap water has been recycled before it reaches a bar or restaurant and how much chlorine and fluoride is added, particularly in London, there’s no way it should be going anywhere near a good whisky.
“Consumers have now bought into the idea of making sure the tonic in their G&T is the best they can have, and this is exactly the same concept. Whisky drinkers might pay £20, £30, or even more for a single glass of scotch in a bar, and then they’re adding chlorine-heavy tap water to a wonderful drink. It doesn’t make sense.
“In Scotland we have a law specifying how whisky should be made, yet we’re willing to dilute this centuries-old craftmanship by allowing bog-standard tap water to be added to our great drink.
“Many whisky drinkers also incorrectly assume that using bottled water is better, but its high mineral content interferes with the aroma and taste.
“We wanted Larkfire to be as close to the perfect water for whisky we could find in the UK and we think we’ve got that. We travelled the breadth of Scotland looking for the very finest water to mix with whisky, consulting master blenders, professors, chemists and geologists en route.
“We learnt that the Isle of Lewis is made up of some of the oldest rock in the world, Lewisian gneiss, and that this rock is metamorphic and non-soluble meaning the water there is pure, soft and really low in mineral content. The Outer Hebrides is home to 15% of the UK’s freshwater surface area – something we saw first-hand during our many visits – so water supply is regular and plentiful.
“Mixing this water with whisky creates a natural chemistry – the water complements the whisky unlocking its hidden complexities and creating a drink that is more enjoyable and has greater depth.”
James added: “We’re excited to expand the market with an innovative, quality product that will make whisky more accessible and appealing to a wider audience, whilst having wide-reaching benefits for our producers and stockists.”
Larkfire is sourced on the Isle of Lewis in the Outer Hebrides. The climate of the Isle of Lewis is characterised by short, cool and windy summers and extremely wet and windy winters – this wild climate and Scottish wilderness come together to produce the purest wild water.
The water is held on the surface by 3-billion-year-old Lewisian gneiss rock, among the oldest rock in the world. This non-soluble metamorphic rock is part of the reason for the water’s purity and lack of mineral content – it is naturally very soft and retains a slightly golden hue.
Larkfire will be available from September. For details, visit www.larkfire.com.
Notes
Whisky is chemically very complex; ethanol attracts the flavour compounds and at full strength the flavour is locked into the drink in clusters away from the surface. Adding water releases these flavour compounds from the ethanol to the surface of the drink, aiding taste and smell.
But not all water is equal. There are currently two bad choices: tap water and mineral water. While tap water is convenient, it has many different additives such as chlorine and fluoride which affect the delicate and complex composition of whisky. If you have bought a beautiful, organic whisky why would you add the equivalent of diesel to it?
Likewise, the high mineral content of many mineral and spring waters also affects the aromas and taste. The best water to mix with whisky is naturally low in minerals and has no additives.
Larkfire is a beautifully natural wild water which opens up and extends the true flavour of whisky. There are no minerals affecting the flavour. The water opens the whisky and allows you to enjoy the full flavour of the whisky you are drinking.
We like to think of it as natural chemistry, nature does its work with as little human intervention as possible.
Discover an adventurous selection of single casks which boldly strike at the senses.
THERMONUCLEAR BANANA
GOLD MEDAL WINNER – INDEPENDENT BOTTLERS CHALLENGE
CASK: 2nd fill hogshead
AGE: 10 years
FLAVOUR PROFILE: Juicy, oak & vanilla
PUTTING ON THE RITZ
CASK: 1st fill barrel
AGE: 22 years
FLAVOUR PROFILE: Juicy, oak & vanilla
TEASING TANGO OF FRUITS AND FLOWERS
CASK: 1st fill barrel
AGE: 9 years
FLAVOUR PROFILE: Young & spritely
00:30:SPEYSIDE-PEKING DIRECT
ORIGINALLY IN DEC 2018 OUTTURN BUT LOST IN THE BCLDB WAREHOUSE UNTIL NOW
CASK: 1st fill barrel
AGE: 10 years
FLAVOUR PROFILE: Sweet & spicy
PARADISE IN A PARADIS
GOLD MEDAL WINNER – INDEPENDENT BOTTLERS CHALLENGE AND FIRST RELEASE FROM DISTILLERY 136 FOR SMWS CANADA
CASK: 1st fill Oloroso hogshead
AGE: 3 years
FLAVOUR PROFILE: Deep, rich & dried fruits
FRENCH FLAIR
CASK: Refill hogshead
AGE: 11 years
FLAVOUR PROFILE: Lightly peated
THE LEVIATHAN WAKES…
CASK: Refill hogshead
AGE: 10 years
FLAVOUR PROFILE: Peated
The Scotch Malt Whisky Society Canada
Suite 160
104 – 1240 Kensington Road NW
Calgary, AB T2N 3P7
403-969-8225
curious@smws.ca
www.smws.ca
This exceptional cask from the gorgeous little distillery in Wick is the first we’ve ever had directly from Old Pulteney. Distilled in late 2004 and filled into and ex-bourbon barrel, the whisky was bottled at the end of last year without any dilution or filtration of any kind. Old Pulteney, despite wining nurmerous accolades, remains one of Scotland’s great unsung heros in the Highlands. Built in 1826, it was not easily accesible until much later. Barley would have been shipped in on fishing vessels and whisky shipped out. While Wick was once known for their herring, it’s claim to fame is this wonderful malt that was once the most northerly distillery on mainland Scotland. The Pulteney Distillery has an extremely unusual lyne that slop sharply down into the condenser. The spirit is full bodied and packed with flavor and nearly 14 years in the cold damp warehouse near the distillery has given this whisky tons of oceany character. These nose is intense combo of rich toffee, vanilla, purple stone fruits and aged wood. The palate tingle with salty maltiness, seville orange peel, bold orchard fruit and salted dark cocoa. Creamy and textured building toward a long spice driven finish.
David Othenin-Girard | K&L Staff Member | Review Date: May 23, 2019
Old Pulteney is one of those under the radar distilleries that the geeks hate to talk about. No one was happy when Jim Murray named their now discontinued 21-year-old Whisky of the Year and rightfully so as it’s become nearly impossible to acquire at the original price. Despite the awards and good will from the cognoscenti, Pulteney has remained a background player in the single malt world. Current owners, ThaiBev, however are looking to establish the Old distillery in the very north of Scotland in its rightful place as one of the highlands most well regarded malts. Part of that process is changing from the off-year expressions to the more familiar age offerings (12, 18, 25), but also by launching seemingly secret single barrel program. Only a handful of shops have jumped on the opportunity to own a cask strength single barrel from the odd little distillery in Wick. We’ve been lucky enough to be one of them. As with many Pulteney, the nose is pure salt, malt, herbal tea and cardamom. The palate is deep with the roasted cocoa, fudge, touches of anise, fennel and vanilla. But of course, with water this thing erupts. Now on the nose the ripest Bartlett pears – smashed, lemon peel, Mirabelle, dried apricot, salted butter on toast. The anise moving much more toward mint and fennel flavors and a long creamy texture is pointed with cotton candy, lemon oils and the tiniest hints of diesel smoke. Staunchly pleasing due to its exceptional purity and straight forwardness. The in
Jackson Lee | K&L Staff Member | Review Date: May 21, 2019
Nosing this and I immediately recognized the danger. I immediately was reminded of Sierra Mist soda, pears and dried, candied ginger. Sipping it and the spirit was full bodied, and surprisingly silky given its age; notes of candied pears and spiced caramel apples dominated while there was just a slight hint of pencil shavings. The finish was a bit quick but pleasant as spiced pears and oak rounded this dram out. If not careful, this bottle could disappear in a hurry.
Jeffrey Jones | K&L Staff Member | Review Date: May 17, 2019
This is an elegant and easy to enjoy single malt that should please a lot of people. It is complex with clean and soft malty flavors that are delicate and fine. All of this is enhanced with a creamy mouth feel.
CHOOSE A SPECIAL
GIFT THIS FATHER’S DAY
Show the special man in your life how much you care by getting him a gift that keeps on giving with a Society membership. You’ve not left it too late – buy a membership online today and download an exclusive gift certificate to present on the big day. Or if you’re near our Members’ Rooms, pop in and speak to our staff for special gift offers.
The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ
Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information
This is your chance to join and to take advantage of their great offers!
Spot the SMWS bottles in this amusing You Tube video
This weeks episode of the #GoodDramShow https://youtu.be/HN3LyFboA-U is the second part of my Indie @Bunnahabhain tasting. Featuring @DLaingWhisky @hlaingwhisky @CarnMorWhiskies @ADRattrayWhisky and @Murray_McDavid
Friday, June 21st 5-7PM:
Local Spirits:
Glyph Molecular Whiskey
The first whiskey made from the molecule up, Glyph is a groundbreaking addition to the whiskey world.
To make Glyph, distillery Endless West selects exact molecules from sources like fruit, citrus, yeasts, and sugars to build their spirit, eschewing traditional aging and distilling methods to create a delicious whiskey in record time. The results are then hand-bottled in the historic Dogpatch neighborhood of San Francisco, just a few miles away from The Whisky Shop.
TOKYO — Monday 10 June 2019 – The world’s foremost online retailer of Japanese whisky, dekantā, have revealed a Mizunara Japanese oak finished private label Japanese whisky, inspired by a Japanese military leader, to mark their fourth anniversary.
This private label, single cask whisky from dekantā, home to the world’s largest online inventory of Japanese whisky, has spent time maturing in a cask freshly emptied of Scotch whisky from the closed Port Ellen distillery, before being finished in a cask of Japanese Mizunara oak. The Eigashima 2011 Kigai – Ki Series (¥82,000 / USD $749.99; 60% ABV) is a highly limited release of only 352 bottles. dekantā unveiled the design of the new bottling as part of an exclusive event in central Tokyo, which was streamed to their online audience. It is the second release in the Ki Series of Japanese whiskies, the first of which was the Eigashima 2011 Kikou – Ki Series.
The Eigashima 2011 Kigai is the second in the Ki Series of independently bottled Japanese whiskies from dekantā, so called because each whisky in the series will explore an aspect of life imbued with the Japanese concept of Ki – one of the most meaningful words in the Japanese language. The label and packaging is inspired by a Shōgun military leader of the Samurai caste, and is so named Kigai, meaning ‘strong, willful and unshakeable’ in Japanese.
“In releasing our fourth anniversary whisky, we wanted to bring together Japanese whisky history with powerful aspects of wider Japanese cultural history,” said dekantā director Makiyo Masa. “The Kigai pays homage to the Scottish education of the ‘Father of Japanese Whisky’ Masataka Taketsuru with its smoky Port Ellen influence, while bringing the whisky firmly back into Japanese territory by the influence of the archetypal Japanese Mizunara wood. The Mizunara tree is the warrior of the Japanese forest, a difficult oak to work with, but a rare jewel imbued with Kigai, and so it brings the spirit of the Samurai to our second private bottling.”
Tasting notes: The nose offers up buttered toast, lemon zest, cereals, unripened pineapple and varnished oak. Sweet poached pears warm the palate, followed by fruit pastilles, sugared almonds and chilli jam. The sweetness is balanced by gentle hints of peat smoke and subtle wasabi spice that grow in the background. A touch of water brings juicy peach and bolder peaty notes. Building smoke carries a finish of gentle oakiness, hints of green chilli and white pepper spice.
Eigashima 2011 (Kigai – Ki Series) is priced at an introductory offer of ¥72,000 / USD $649.99 (which will increase to ¥82,000 / USD $749.99 after 3 days), available for worldwide delivery from dekanta.com.
Notes:
About dekantā
dekantā offers the world’s largest online selection of authentic Japanese spirits and, since the opening of its online store in 2015, has delivered to 127 countries across every continent in the world. A family owned and run business, dekantā’s founders have been selling collectibles since 1985 and specialize in rare, collectible, and new release single malt Japanese whisky. dekantā offers worldwide delivery on an extensive range of Japanese single malt whisky, Japanese grain whisky and Japanese blended whisky, in addition to Scottish whisky released for the Japanese market only. More recently, Japanese wine has been introduced through the dekantā Cellar, and spirits from wider Asia through dekantā Oriental.
About Eigashima Distillery
Fewer than 100 yards from the Harima-nada sea, Eigashima Shuzo is the closest whisky distillery to the coast in Japan, and this is reflected in the savoury, saline pure character of the distillery’s produce. A family owned distillery that has been producing traditional Japanese alcoholic beverages for over three centuries, Eigashima Shuzo was the first Japanese whisky to be granted a license to produce whisky in 1919. Eigashima is still Japan’s smallest whisky producer, with a team of just five people and very limited production.
Follow dekantā on Twitter: @dekantawhisky
Like dekantā on Facebook: facebook.com/dekantawhisky/
HOW TO CHOOSE………
Compass Box whiskies are designed to be shared. With Father’s Day coming up, we have some suggestions for how you can introduce your father to Compass Box, whether he is currently a whisky drinker or not…
FOR A WINE BUFF
If your father is fond of pulling the cork on a special bottle of white Burgundy every so often, Juveniles would be a smart choice to introduce the wonders of Scotch whisky.
Taking inspiration from the world of wine, Juveniles was created for the Parisian restaurant and wine bar of the same name. An assemblage of single malts from four distilleries, Juveniles is a bright, fruity whisky made to partner great food and great company.
Try sipping it from a wine glass with an ice cube ahead of a fulfilling roast lunch.
FOR A BEER LOVER
Has dad ever tried sipping his favourite lager, IPA or wild-fermented farmhouse ale alongside a whisky? Long popularised in the United States as the boilermaker and fondly known in Scotland as the “hauf ‘n’ hauf”, serving a beer together with a glass of whisky is a terrific prelude to a sociable evening.
We have discovered that sweeter whiskies, matured in American oak barrels, make superb companions for brighter beers such as pilsners and pale ales. Great King Street Artist’s Blend, Oak Cross and Delilah’s XXV – delicious whiskies in their own right – also make for superb boilermaker material.
Whatever beer dad is partial to, after a delicious boilermaker he may end up preferring the whisky.
FOR A SHERRY AFICIONADO
For many years Scottish distillers have used Sherry butts in which to age their spirits.
Made from either American or European oak, Sherry butts typically impart rich fruit-forward flavour notes to maturing Scotch whisky. However, the style of Sherry previously matured in the cask can have its own subtle influence too, with Amontillado and Fino giving different characteristics to Oloroso or Pedro Ximenez.
The Story of the Spaniard offers a unique interpretation of this bolder style of whisky, highlighting the fruitful crossovers between Scotland and southern Spain. Full, soft and sumptuous, The Story of the Spaniard bursts with notes of citrus peel, toffee, and pears poached in red wine.
At Compass Box, we love to explore the parallels that exist in the world of drinks. If your father has adventurous tastes but has never dabbled in quality spirits, introduce him to the delicious and varied world of Scotch whisky this Father’s Day. Share our brilliant newsletter with your friends
Our mailing address is:
Compass Box Whisky Co.
Chiswick Studios
9 Power Road
London, England W4 5PY
United Kingdom
Perfect for Father’s Day, this collection of single malt whiskies has been hand-chosen by us to bear a selection of specially-created labels designed by The Whisky Exchange creative team. Personalise them with a range of beautiful illustrations and either get your own message printed on the label, or choose from a selection of messages we’ve written for you.
We’re particularly proud of these whiskies: far from being a gimmick, they allow you to create a truly personal bottle without compromising on the quality of the whisky inside. Each is a one-off release limited to just a few hundred bottles from a single cask, chosen by our team for its exemplary flavour. We hope you enjoy them.
