LAPHROAIG UNVEILS POP-UP SMOKEHOUSE AT LONDON COCKTAIL WEEK

• Laphroaig to launch a pop-up Smokehouse bar serving cocktails with an unusual smoky twist

• Members of the public have the chance to choose exactly how smoky they want their drink from “Gently Smoked” through to the intense “Bonfire Bite”

• Drinks will be matched with Laphroaig cold-smoked bar snacks inspired by opinions of the whisky’s unique, and often divisive taste, submitted by members of the public via #OpinionsWelcome

• Launching on 9^th October at The Cocktail Village, 146 Brick Lane, members of the public can sign up via drinkup.london/events/27504/laphroaig-smokehouse/

3 October 2019: Laphroaig is setting the capital’s drinks scene ablaze with a pop-up Smokehouse, appearing exclusively at London Cocktail Week.

Launching on the 9^th October in The Cocktail Village on Brick Lane, the Smokehouse brings to life the famously intense smoky, heavily peated flavour of Laphroaig. The Smokehouse offers classic cocktails with an unusual smoky twist, alongside cold-smoked bar snacks.

Guests can choose exactly how smoky they would like their drink, from “Gently Smoked” through to the intense “Bonfire Bite”. With each playing on the intense cold-smoked flavour that has made Laphroaig famous, the cocktails bring to life the unique and complex flavour of the liquid in truly new and innovative ways.

As well as personalising the smoke level of your cocktail, guests can choose from a range of Laphroaig cold-smoked flavoured bites including haggis, fudge, sausage and beef jerky. The Smokehouse emulates the cold smoking process that is responsible for the tarry note typical of Laphroaig.

Open from midday through to 11pm Wed-Sat, and midday through to 7pm on Sunday, The Smokehouse is open to the public throughout London Cocktail Week. It is set to bring a sense of theatrical intrigue that whisky lovers and those new to the liquid can enjoy. Created with an Instagram moment in mind, discerning drinkers can look on as original Islay peat is infused via bespoke pipes and bell-jars to richly infuse every sip with the iconic Laphroaig taste. The Smokehouse emulates the cold smoking process that is responsible for the tarry note typical of Laphroaig.

Nick Ganich, head of brands at Edrington-Beam Suntory, commented: “The Laphroaig Smokehouse is a unique celebration of the many divided opinions this iconic liquid conjures among its fans. Laphroaig is the UK’s number one Islay malt whisky and we’re seeing a rapid growth of demand for the iconic brand.”

“Although we hope to introduce this Islay malt to a great many more potential enthusiasts, we know a dram of neat Laphroaig is not a thing for everyone. However, there is always a cocktail and food pairing that make Laphroaig universally enjoyable. The Smokehouse will not only celebrate our unique taste, but also will showcase Laphroaig’s unexpected versatility.”

“All opinions are welcome at The Smokehouse, and we will even go so far as to adorn our walls with evocative statements ranging from the compliments to a lyrical description of Laphroaig tasting ‘Like bacon if your Grandma dropped her cigar into the cooking pan – twice.”

The Laphroaig Smokehouse will be open to the public from noon on the 9^th October – 7.00pm on the 13^th October, at The Cocktail Village, 146 Brick Lane, London, E1 6RU.

Alongside The Smokehouse, whisky lovers can participate in Laphroaig dining and cocktail experiences across the city during London Cocktail week. Baptist Bar within L’oscar hotel, Gilray’s Steakhouse & Bar, Smith & Wollensky, as well as Harvey Nichols Knightsbridge are all offering specially created Laphroaig cocktails. Additionally, Hawksmoor has developed a delicious 3-course meal perfectly paired with cocktails and drams.

For more information on The Smokehouse or to sign up for the cocktail-making masterclasses, tasting sessions and an exclusive supper club, go to https://drinkup.london/events/27504/laphroaig-smokehouse/

About Edrington-Beam Suntory Distribution UK

Edrington-Beam Suntory Distribution UK is one of the UK’s conjures spirits sales, marketing and distribution companies. It is a joint-venture company jointly owned by Edrington and Beam Suntory.

Edrington-Beam Suntory UK represents leading spirit brands in categories including:

Blended Scotch (The Famous Grouse, Naked Grouse and Teacher’s)

Malt whisky (Highland Park, Laphroaig, The Macallan and Ardmore)

Japanese whiskies (Yamazaki, Hibiki, Hakushu, Toki and Chita)

Bourbon (Jim Beam, Maker’s Mark and Knob Creek)

Imported whiskies (Canadian Club and Kilbeggan Irish whiskey)

Gin (Roku and Larios)

It also handles UK sales and distribution for Courvoisier cognac, Snow Leopard vodka, Brugal 1888 rum and a portfolio of liqueurs and specialities (including Sourz, Bols liqueurs, Galliano and After Shock).

Introducing the brand new Laphroaig 30 Year Old

This 30-year-old single malt is the first release in The Ian Hunter Story from Islay’s Laphroaig distillery and is sure to be in high demand! The Ian Hunter Story is a fifteen-part series of rare aged single malts, celebrating chapters in the life of Ian Hunter, the last member of the distillery’s founding family to own and manage Laphroaig. This 2019 release is aged for thirty years in first-fill American white oak bourbon barrels and bottled at a strength of 46.7% abv free from chill filtration, with just 4,800 bottles produced.

£699.00

Pre-order Now

The 2019 Kilchoman Mid-West Meet The Peat Tour is almost upon us, but it’s not too late to make plans to attend one of the events!

This extremely limited edition Cask Strength Machir Bay, bottled at 58.6% abv is available to be signed by James Wills at the tour stops (along with some great free gifts with purchase), so get plans made now, or tell your friends who live in the area to secure their seats!

You can read Kilchoman Distillery’s article here, describing the tour in more detail. Here are the stops as of now, though some might change or be adjusted.

Thursday, October 10th
Binny’s Lincoln Park (N. Marcey St.) | Chicago, IL

Friday, October 11th
Whisky & Barrel Nite | Chicago, IL

Saturday, October 12th
Surdyk’s Liquor and Cheese Shop | Minneapolis, MN

Saturday, October 12th
Ace Spirits | Hopkins, MN

Sunday, October 13th
Merlin’s | Minneapolis, MN

Monday, October 14th
The Wine Company Open House (Trade Only) |
St. Louis Park, MN

Tuesday, October 15th
Ray’s Liquor | Milwaukee, WI

Wednesday, October 16th
Warehouse Liquors | Chicago, IL

Wednesday, October 16th
Delilah’s | Chicago, IL

Thursday, October 17th
Vine & Table Exclusive Kilchoman Master Class. | Indianapolis, IN

Friday, October 18th
Vine & Table Indy’s Whisky & Fine Spirits Expo | Indianapolis, IN

Saturday, October 19th
Independent Spirits | Chicago, IL

Saturday, October 19th
Fountainhead | Chicago, IL

If you have any issues getting tickets or seats for any of the events, or have any questions at all, please reach out to us.  We will do our best to help you out.

Remember to spread the word to whisky fans in the region!

Here is a link to our post about the tour, to make it easy for you to share on Facebook.

BUNNAHABHAIN 10 YEAR OLD 2009
(ADELPHI)
70cl | 49.3%

A single cask Bunnahabhain aged
for 10 years in a first fill Sherry cask.

SHOP NOW

With First Friday on the horizon, click over to our website to view our next botting list release. October Outturn sees us celebrating our founder Pip Hills, with 22 new casks to taste and explore. Plan your wish list now and make sure you place your order fast to avoid disappointment. October Outturn will be released on Friday, 4 October at 9am (GMT). Get ready to order your favourite bottling.

NEW BOTTLINGS        READ OUTTURN

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

Mark’s Whisky Ramblings 175: Mackmyra Vintersol

Mark Dermul, Belgian whisky blogger, tries the latest Mackmyra. It’s brand new, this Mackmyra Vintersol. It means Winter Sun which explains why it will only be available in Sweden – via Systembolaget – as of the 4^th of October. It’s another one of those Seasonal whiskies by Mackmyra, this time finished in port casks from Quinta Do Vallado – one of Portugal’s oldest port producers in the Douro Valley, founded in 1716. The finish lasted 16 months!

https://youtu.be/eXY5HsWOW48

If you like some Whisky distilled before you were born (well some of you), you might like the Glen Grant 1953 bottled by Gordon & MacPhail in their Private Collection range (Lot 99); a particularly fine looking bottle of Glenrothes 28 Year Old distilled in 1947 (Lot 19); a similarly aged Bunnahabhain 28 Year Old also from 1947 (Lot 85); or a Signatory bottling of Cambus 1964 (Lot 21).  We also have a fine selection of younger and more accessible whiskies including entries from Springbank; Dallas Dhu; Convalmore; Glenlochy; Talisker and many others.

All in all there is a bit of something for everyone so click onto our website www.mulberrybankauctions.com to view the catalogue in its entirety or through one of the online bidding portals www.easyliveauction.com or www.the-saleroom.com .

Future proofing cereals for climate change drought conditions

Research uncovers gene that improves drought resistance in cereals 

Scientists at Heriot-Watt University have identified a gene responsible for drought resistance in barley which, it is believed, could help future-proof the cereals industry to increasingly dry conditions as climate change gathers pace.

Publishing the results of nearly five years of work in the Journal of Plant Physiology and Biochemistry, the team demonstrated that gene HvMYB1 controls stress tolerance in cereals such as barley. This is the first time HvMYB1 has been associated with drought resistance.

Dr Peter Morris from the Institute of Earth and Life Sciences at Heriot-Watt University conceived the research idea. He successfully secured funding and led the project team (Dr Charlotte Wendelboe-Nelson and Dr Ross Alexander).

Dr Morris said: “This is a significant finding that will allow more drought resistance crops to be bred in the future. Drought is already impacting yields with the European cereals harvest hit particularly hard in 2018. A prolonged, dry and hot summer significantly impacted yields and quality.

“As climate change gathers pace and we experience more extreme seasons, it is essential we can maintain continuity of supply. This is significant for key industries like Scotch whisky, one of the UK’s leading export items. Our project focused specifically on barley; one of the three ingredients used in the production of Scotch whisky.

“Barley has over 39,000 genes, almost double the number for humans, so characterising one particular gene which promotes drought resistance has been a considerable challenge. By increasing the expression of this particular gene in test plants and simulating drought conditions, we’ve been able to prove that plants in which HvMYB1 is more prominently expressed are able to survive prolonged periods of drought.

“Genetic variation is essential in plant breeding for resilience so we expect this research will now be used by plant breeders as a marker for drought resistance. It will help focus attention on different barley varieties in which this gene is naturally expressed more prominently. This may lead to greater variation in the gene pool of crop plants and more drought resistant crops in future years.

“This also has important implications for the wider cereals industry including the production of wheat, maize and rice.”

Dagmar Droogsma, Director of Industry at the Scotch Whisky Association, said: “The Scotch Whisky industry relies on a sustainable and secure supply of good quality raw materials, now and in the future. Quality barley is central to the success of the Scotch whisky industry: approximately 90% of the barley used for Scotch is sourced from Scotland, with the rest from around the UK and the EU when necessary. The SWA works closely with specialists at Heriot-Watt University, and others in the sector, to ensure that the industry is equipped to adapt to any changes that may arise from a changing climate. We therefore welcome this research which helps to provide resilience against the effects of climate change and to sustain the diversity of barley varieties used for Scotch whisky.

“Agriculture in Scotland supplies some of the best grain anywhere in the world, and these recent findings contribute to an industry-wide programme of research and development which helps to maintain Scotch whisky’s competitive edge as an iconic Scottish product. The Scotch whisky industry supports 10,000 jobs across Scotland, and we are proud to have funded this research into a fundamental element of its supply chain.”

The value of cereals to the UK economy is significant. In 2018, the value of wheat rose by £95 million to £2,084 million while the overall value of barley rose by £85 million to £957 million as a result of higher prices (up 10%).[1] The whisky industry is worth £5 billion to the Scottish economy.²

The research was funded by the Scotch Whisky Association, which aims to secure the sustainability of the Scotch whisky industry, and Interface, which matches businesses with Scotland’s world-leading academic expertise.

Notes: For more information or images, please contact Annie Pugh on a.pugh@hw.ac.uk or 07939 153 649.

[1] Department for Environment Food & Rural Affairs: Total Income from Farming in the United Kingdom

First estimate for 2018, released 10^th May 2019

² SWA economic impact report 2018

Research aims to innovate Scotch whisky flavour

Impact of yeast on Scotch whisky flavour in lab to bottle research programme

Heriot-Watt University and the Port of Leith Distillery are undertaking a comprehensive examination of the impact of yeast on the flavours found in Scotch whisky.

Funded by Innovate UK, the Knowledge Transfer Partnership (KTP) will test more than 20 strains of yeast, one of just three ingredients authorised in the production of Scotch whisky. As the KTP celebrates its first-year anniversary, its participants say it has already revealed some surprising results.

The project has already identified brewing strains of yeast more commonly used for beer that possess promising characteristics for whisky production, with an ability to maintain the balance between alcohol yields and flavour.

Victoria Muir-Taylor is the Knowledge Transfer Partnership Associate Distiller at Port of Leith Distillery. A graduate from Heriot-Watt’s International Centre for Brewing and Distilling, she is leading the research. She said: “The objective of the research is to determine how the choice of yeast contributes to the complexity of flavours found in Scotch whisky.

“A huge amount of attention has been given to the type of cask used for maturation, but we want to focus on the early phases of the production process. We want to see what new characteristics we can bring out in a whisky from changing the yeast alone. We believe this is a key area for innovation.”

Until the mid-20^th Century, many whisky distilleries shared yeast with the local brewery or used a combination of a distiller’s yeast for alcohol and a brewer’s yeast for flavour and mouthfeel.

Since the 1950s, the most prevalent strain of yeast used in Scotland has been M strains of S.cerevisiae. A new super-strain, called MX, has recently been introduced due to its quicker and more efficient impact on fermentation. Mauri, originally from a baker’s yeast, is also still used.

Ian Stirling, co-founder of the Port of Leith Distillery, continues: “There are hundreds of commercially available yeasts and, while not all are suitable for whisky distillation, many can create unique and distinctive flavours in the new make spirit.

“Until recently, efficiency has tended to dominate the conversation about yeast. However, we’ve already seen a few companies conducting experiments with some wonderful results reaching the market. However, Scotland still lags behind the US in terms of innovation in this area.

“We have now reached the halfway point in our two-year research and development programme, in which we are experimenting with a wide range of yeasts and fermentations, drawing ideas from different sectors of the drinks industry. We want to find new flavours and styles that we can draw through to our distillate. There are a huge number of variables to consider such as how long you ferment for and at what temperature, but we firmly believe that this research will be beneficial for the industry as a whole.”

Victoria Muir-Taylor concludes: “We will be sharing the results of this project with the industry at large to benefit innovation and the continued growth and development of the Scotch whisky industry. As one of Scotland’s key exports, it is essential that we continue to push boundaries.”

The KTP will be completed in September 2020 with the findings made public.Notes 

Heriot-Watt’s International Centre for Brewing and Distilling

The International Centre for Brewing and Distilling (ICBD) is a unique teaching and research facility at Heriot-Watt University. The Centre is based on a partnership between industry and academics and is the only institution in the UK to offer both Honours and Masters degrees in Brewing and Distilling.

With a global reputation, many of the world’s leading brewers and distillers are graduates of ICBD’s MSc course including Ross O’Hara of Green King, who was the world’s youngest Master Brewer; Martin Dickie, co-founder at BrewDog; Dr Michaela Appelbee-Miedl, global director of Product Technology for Anheuser-Busch; Kirsty Black, head distiller at Arbikie and David Wilkinson, head distiller, Edinburgh Gin.

Victoria Muir-Taylor

Victoria Muir-Taylor is another award-winning graduate of Heriot-Watt’s international Centre for Brewing and Distilling. She previously studied the potential for non-conventional yeast species in low alcohol beer, trained as a brewer with Edinburgh’s Stewart Brewing, and was a distiller at the Glasgow Distillery.

Port of Leith Distillery

The Port of Leith Distillery is a major new whisky distillery and tourism landmark planned for a site adjacent to the Royal Yacht Britannia in Edinburgh. Founded by two friends from Edinburgh, the 40m tall structure is intended become a modern face for Scotch whisky and bring a distinctive approach to spirit production. With its unique, vertical design, the building will be unlike anything seen before in the Scotch whisky industry and provide visitors with an inimitable experience as they follow the production process down through the building’s gravity-led system.

Seven years after the idea was first conceived, construction is finally about to begin in September. A satellite distillery (The Tower Street Stillhouse) is now operational nearby in Leith from where the company produces Lind & Lime Gin and distributes an oloroso sherry.

Scotch whisky is made using malted barley, yeast and water.

Heriot-Watt University is The Times & The Sunday Times International University of the Year 2018

Founded in 1821, Heriot-Watt is a leader in ideas and solutions. With campuses and students across the entire globe we span the world, delivering innovation and educational excellence in business, engineering, design and the physical, social and life sciences. This email is generated from the Heriot-Watt University Group, which includes:

1. Heriot-Watt University, a Scottish charity registered under number SC000278
2. Heriot- Watt Services Limited (Oriam), Scotland’s national performance centre for sport. Heriot-Watt Services Limited is a private limited company registered is Scotland with registered number SC271030 and registered office at Research & Enterprise Services Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS.

THE MACALLAN UNVEILS NEW MASTER WHISKY MAKER

Kirsteen Campbell to lead strengthened team 

The Macallan has appointed Kirsteen Campbell, renowned throughout the industry for her expertise and knowledge, as Master Whisky Maker for its Single Malt Whisky.

She will lead a newly strengthened Whisky Mastery Team, enhanced to continue delivering the outstanding quality, natural colour and distinctive aromas and flavours of The Macallan.

The team now also incorporates the role of Master of Wood to reflect the complete whisky making process and the vital influence of wood on the character of The Macallan whisky. It seamlessly combines innovation with craftsmanship and heritage to continue The Macallan’s commitment to exceptional quality since 1824.

The six-strong Whisky Mastery Team includes: Kirsteen Campbell, Master Whisky Maker; Stuart MacPherson, Master of Wood; Sarah Burgess, Lead Whisky Maker; Polly Logan, Whisky Maker; Steven Bremner, Whisky Maker; and Russell Greig, Sample Room Assistant.

Its formation will formally see maturation and whisky making working hand in hand from the very beginning of the journey to bring out the best of spirit and wood. It will additionally secure the legacy of almost two centuries of  whisky making heritage, by bringing together the next generation of whisky makers with The Macallan’s most experienced and skilled craftsmen and women. As part of the new approach, apprentices with natural sensory talent will learn the art of whisky making from the depth and breadth of experience within the Whisky Mastery Team.

Originally from Thurso in the Highlands, Kirsteen is the first woman to become The Macallan Master Whisky Maker in its long-standing history spanning almost 200 years. She will transition to the position from her current role within the brand’s parent company Edrington.

Embarking on her journey into the industry in 2001 with a degree in Food Science, Kirsteen worked in a new make spirits laboratory, where she discovered her passion for Scotch whisky and her extraordinary sense of smell.

Kirsteen joined Edrington in 2007 as a Whisky Quality Technologist and progressed her career to her most recent roles within for Cutty Sark, Naked Grouse, The Famous Grouse and The Glenrothes. She holds a Diploma in Distilling and has also worked at the Scotch Whisky Research Institute.

Kirsteen’s appointment and The Macallan’s enhanced focus on the art and science of whisky making and mastery of the team marks the next chapter in the history of the world-renowned single malt whisky. It follows a landmark year in 2018, which saw the opening of The Macallan Distillery Experience on Speyside, designed by internationally acclaimed architects, Rogers Stirk Harbour + Partners, and paves the way for the brand’s 200^th anniversary in 2024.

Kirsteen Campbell, Master Whisky Maker, The Macallan, said: “I feel a real sense of honour and pride to be entrusted as the custodian of The Macallan, charged with leading the Whisky Mastery Team in the creation of The Macallan’s remarkable single malt whiskies. Having been a part of the wider Edrington whisky making team for over a decade, I’m really looking forward to working more closely with the team at The Macallan.

“The Macallan is at the pinnacle of whisky making across the globe and the Whisky Mastery Team will combine the whisky makers’ depth and breadth of skills and experience to drive forward The Macallan legacy for the future.”

Igor Boyadjian, Managing Director, The Macallan, said: “It is with great pleasure that we welcome Kirsteen Campbell to the position of Master Whisky Maker at The Macallan. Kirsteen will join the Whisky Mastery Team and together they will use their skills and craft to continue to create and enhance our exceptional portfolio of whiskies.

“The appointment of Kirsteen and investment in the future legacy of The Macallan, with the strengthening of the Whisky Mastery Team, comes at an incredibly exciting time as The Macallan continues to cement its position as one of the world’s leading single malt whiskies. In the wake of the first anniversary of the new distillery, The Macallan is experiencing continued global growth and success, enjoying growing demand in new markets.”

For further information, visit www.themacallan.com

NOTES

About The Macallan

Founded in 1824, The Macallan is one of the worlds’ most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character. An obsession with excellence has been the hallmark of The Macallan since its founding, by Alexander Reid, on a plateau above the river Spey in north-east Scotland.

In 2018, The Macallan unveiled its new £140 million distillery and visitor experience on its Speyside estate, increasing investment in whisky, warehousing and in The Macallan’s signature sherry-seasoned oak casks.  The striking contemporary architecture, cut into the slope of the land, takes its cues from ancient Scottish hills.  It stands nearby Easter Elchies House, the Highland Manor built in 1700 which has been The Macallan’s spiritual home since 1824.  The new distillery marks an important milestone, recognising the significant journey of The Macallan since 1824 and marking an exciting new chapter in the evolution of the luxury single malt.