HOW WE MADE THE CIRCLE

Released to coincide with the warm summer months (if you’re in the Northern Hemisphere), this vibrant new Limited Edition was born out of The Circle, our global bartender programme.

Here’s how we made The Circle…

CREATION THROUGH COLLABORATION

In 2018 we launched The Circle, a programme designed to connect the creative processes of our Blending Room with those of the bar trade.

Participants from around the world were challenged to demonstrate their creativity; at the same time, they discovered how a Scotch whiskymaker combines ideas with flavours. The winner would have the chance to apply what they had learnt and create their own Compass Box Limited Edition.

MEET ROSEY MITCHELL

The winner of The Circle 2018 was Rosey Mitchell from Three Sheets in London. Named Best Bar in the UK at the Class Bar Awards 2019, Three Sheets is famed for its pared-back and complex drinks. Inspired by simplicity, Rosey envisaged an accessible whisky that could be enjoyed in the daytime – a sunshine whisky.

Together with Compass Box whiskymaker Jill Boyd, Rosey combined four components in a bid to maximise brightness. The bulk of the sunshine is provided by a parcel of malt whisky from the Tamdhu Distillery, with other malts accentuating its fruity and creamy profile.

SUNSHINE IN A GLASS

The Circle is bursting with apple, vanilla and malty notes, with a delicate hint of smokiness. Tired of the cliché that whisky belongs in dark and sedate bars, Rosey has created a whisky that calls for friends, plenty of soda, and a sun-kissed lawn.

Even on a cloudy day – not uncommon in London right now – The Circle practically radiates sunlight!

Friday, June 28th 5-7PM: 

Friday, June 28th 5-7PM: 

 Blind Tasting of Sherry Oak Matured Whiskies 

with Martin Daraz 

From Spain to Speyside and Beyond!

A treat for fans of sherry-casked whiskies and traditional single malt scotch, whisky expert Martin Daraz joins us for this blind tasting, featuring multiple brands that age their single malt scotch whisky in European Sherry Oak casks. Sponsored by Ian MacLeod Distillers, makers of Glengoyne and Tamdhu Single Malt Scotch Whiskies, this tasting will delve into the complexities and nuances of different distillery approaches to using this unique style of ageing.

Click Here to RSVP 

Port Ellen 39 Year Old
Untold Stories: The Spirit Safe

£4,500.00

Limited to just 1,500 individually numbered bottles, Port Ellen 39 Year Old Untold Stories: The Spirit Safe is presented in a stunning case complete with two sets of keys, in homage to the real spirit safe at the distillery.

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Buffalo Trace Distillery Marches Ahead with $1.2 Billion Investment 

The Distillery’s Largest Expansion since the Repeal of Prohibition

FRANKFORT, Franklin County, Ky (June 13, 2019) Buffalo Trace Distillery is making great progress on its $1.2 billion infrastructure investment started in 2016, with four new barrel warehouses built within the past 18 months and the $50 million bottling hall nearing completion.  Still, though, it will be a few more years before this National Historic Landmark Distillery predicts it will catch up with consumers’ growing demand for its popular bourbons.

New barrel warehouses AA, BB, CC, and DD are built and filled with barrels containing what will eventually fill 70 million bottles up on the “whiskey farm,” the 200+ acres purchased adjacent to Buffalo Trace a few years ago. The fifth new warehouse – “EE” – is taking shape, with construction of number six and seven barrel warehouses planned for 2019.  Each of these new warehouses are insulated and heated during the winter months, a rarity for bourbon warehouses. (All barrel warehouses at Buffalo Trace are heated, a tradition started by E.H. Taylor Jr. in the 1800s, and continuing today.)  The reasoning behind heating the warehouses is to keep the bourbon moving in and out of the wood as it ages during the cold Kentucky winters, rather than lying dormant when the temperature dips down.  These new warehouses cost about $7 million each to build and another $21 million each to fill with barrels, making this a significant part of the $1.2 billion investment.  A new barrel warehouse is being built every few months for the next several years.

But all those aging barrels will require more bottling capacity when they come of age, and Buffalo Trace is in the finishing stages of its $50 million bottling hall, located on site near its new distribution center which was completed in 2015.  Already some bottling lines are running in the new bottling hall, as construction concludes in other parts of the 110,000 square foot building. The bottling hall will be complete in August and offers improved efficiency, flexibility and overall quality for the Distillery’s award-winning brands.

But all those barrels and bottles means whiskey production must be increased too, which is why Buffalo Trace is adding a new cooling tower this summer. The cooling tower chills the water that is used for cooling down the grain after it is cooked into mash.   Also on tap for this summer is the addition of four new cookers, twice the size of the existing cookers. Plus, four new fermenters are being installed. These 92,000 gallons fermenting tanks will be same size as the existing fermenters – the largest in the distilling industry.  The dry house, the area where used grain is dried and sold, will receive new handling equipment and a new evaporator.

The production area at Buffalo Trace is not the only thing getting an addition; the Visitor Center will be expanded again in the next year, as visitors continue to flock to the Distillery, who had a record year in 2018 with 231,523 guests.

Unfortunately though, fans of Buffalo Trace Bourbon and the other whiskeys made at the historic distillery will need to remain patient for a few more years, as demand continues to exceed supply.  “We’ve been increasing production for many years now. We’ll fill more barrels this year than ever before in our 246 year history,” said Senior Marketing Director Kris Comstock.  “Many of our bourbons are aged for eight years or more, so although we have far more than a decade ago, demand continues to outpace our supply of mature bourbon. There will be more available every year, but it will be awhile before bottles are readily available on liquor store shelves. While we’re flattered these brands have become so popular, we do understand the frustration our fans are experiencing when they see empty store shelves. We promise we are doing everything we can, but we can’t speed up the aging process, so we just ask for continued patience.”

Buffalo Trace Distillery also remains committed to not raising prices due to the supply / demand imbalance or diluting proof just to fill more bottles.  Maintaining high quality and taste standards are most important to the world’s most award-winning distillery. Comprising the time it takes to age great bourbon, just to fill more bottles today, is not an option for Buffalo Trace either. “You can’t cheat Mother Nature and you can’t hurry Father Time,” says Master Distiller Harlen Wheatley. The brands made at Buffalo Trace Distillery will remain on allocation to ensure every state receives some of these bourbons each month.  To see a video of the progress Buffalo Trace has made on its $1.2 billion expansion in the past year, click here.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

If you like ancient Islays, you’re going to love these finely aged Port Askaigs!

“ImpEx has enjoyed our long standing relationship with Elixir and Port Askaig since it’s successful US launch.  We are so excited to be a part of these amazing new offerings for US Consumers.  The care and time that goes into each Port Askaig offering is what really sets it apart from its mainstream competitors and has earned it the multiple awards it has received both in the US and abroad.  These new expressions are sure to please.”

Sam Filmus, President, ImpEx Beverages

PORT ASKAIG 25 YEAR OLD

This Port Askaig 25 Year Old Islay Single Malt has been bottled from a specially selected batch of casks from an undisclosed Islay distillery. Without detailed information on the provenance of the whisky, we selected these casks based on their exceptional flavour and full-bodied texture.

Time has bestowed this whisky with rich floral notes studded with leather and spice, perfectly complementing its robust peaty character. Bottled at 45.8%, this is a memorable dram that deserves to be savoured to the last drop. Limited edition – 3000 bottles available, exclusive to the USA & Canada.

Nose: Initially a phenolic smoke character, complemented by tropical fruits like pineapple, lychee and under-ripe banana. With water, there’s a mellow blend of garden florals, peach, cherry, and burnt matchsticks.

Palate: More meaty on the palate; a charcuterie board of pastrami, saucisson, salty rye crackers and chargrilled vegetables with olive oil. There’s also soft leather, oatmeal with walnuts, and grated nutmeg, dried orange peel, and a sprinkling of white pepper.

Finish: Vegetal notes continue, accompanied by herbs including thyme and bay leaf.  The warmth lingers, like dry woodsmoke from a log fire.

PORT ASKAIG 45 YEAR OLD

This Port Askaig 45 Year Old is a rare example of the old Islay style.  Distilled in 1968, this is a combination of 5 Sherry casks, which promises a full-flavored and memorable dram.Fruit driven, with next-to-no smoke and with an abundance of tropical fruits such as mangoes and papayas, this is an exceptionally complex whisky that any Islay fan will savor.

Nose: Rich, thick and fruity; tropical and orchard fruit intertwine with apples and pears sat alongside ripe mango, starfruit, and papaya.  The gentle acidity of the fruit is balanced by sweet and sticky notes of honey and nectar.

Palate: Rich, navel-orange bittersweetness is joined by fleshy mangoes and warming spice. With that is a contrasting herbal character, with green tea and mint leaves providing fresh and green notes.

Finish: Long, with fruit becoming herbal before settling on a fresh and cooling mint mint and methanol end.

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

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

Macallan Private Eye

£4,500.00

Only 5,000 bottles of this Macallan single malt were released in 1996 to celebrate the 35th anniversary of satirical magazine Private Eye. Each bottle bears a screen-printed label designed by Gonzo artist and Private Eye illustrator Ralph Steadman.

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We’ve just released 13 single cask whiskies online that have never been on sale on our shores. Destined for overseas, we’ve managed to secure a small number of bottlings and are offering them exclusively as a mid-summer celebration. They’re limited in availability, so order now to avoid disappointment. Grab this great opportunity to taste some rare and unseen casks.

CHECK OUT BOTTLINGS

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 259: Glenrothes 20 Year Old 1997 for WhiskyClub.co Taiwan

Mark Dermul, Belgian whisky blogger, tries a single cask Glenrothes. WhiskyClub.co from Taiwan has, in collaboration with the Kuva Spirits Collection, bottled a cask of Glenrothes 1997. No less than 300 bottles from this first fill sherry but were bottled, but… in three batches of 100 bottles, each with their own unique packaging! There are 100 bottles in a black wooden tube, 100 bottles in a white leather tube and finally 100 bottles in a bamboo tube. The guy behind the release, Mark’s friend Joseph from Taipei, allowed him the choice. He felt the bamboo release was quite appropriate. But what about the liquid inside?

https://youtu.be/bWVRIBYY_UE

Sterling Success for Kingsbarns Distillery

Double Silver for Single Malt ‘Dream to Dram’ at Global Awards

Kingsbarns Distillery in the East Neuk of Fife is celebrating a first taste of medal success, with news today (5^thJune) that it’s recently launched ‘Dream to Dram’ single malt has been recognised at two of world’s most respected spirits competitions.

After just a few months on the market, the dram has scooped two silver medals: one at the 2019 International Spirits Challenge (ISC), and a second silver awarded at the Spirits Business Whisky Masters Awards in the Premium Lowland category.

Both competitions are amongst the most prestigious in the global drinks industry, awarding medals only after a tough blind tasting process of thousands of entrants by world-renowned industry experts.

Distillery manager Peter Holroyd said that he and the Kingsbarns team were thrilled to see their flagship expression decorated so soon after launching. He commented: ‘We’ve had such a positive response since we launched Dream to Dram back in January, and these medals are another indication that we have created a single malt of real substance and quality. The calibre of entrants is so high at both competitions, so we are extremely proud to have put Kingsbarns on the map in our first year – as well as championing the Lowland region and style of malt whisky on the world stage. This is a wonderful recognition for the hard work and dedication of our whole distillery team.

Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, Dream to Dram is a truly local whisky, having been slowly crafted with barley harvested exclusively from East Fife.  Combined with superior wood choice and long, slow fermentation, the resulting whisky has a remarkably complex and distinctive character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. It’s a dram that perfectly captures the essence of this quiet corner of Scotland.

The ISC is regarded as the most respected competitions in the drinks industry, due to the stringent nature of the judging process. Now in its 24th year, it is the premier event in promoting outstanding quality spirits from across the globe. 

www.kingsbarnsdistillery.com

Twitter @KingsbarnsDist

Instagram @kingsbarnsdist 

Kingsbarns Distillery 

Kingsbarns Distillery began life as a semi-derelict farm steading – built around 1800 by Thomas Erskine, the ninth Earl of Kellie, as part of East Newhall Farm to service the adjoining Cambo Estate. Its centrepiece is a doocot, made with over 600 neatly formed terracotta nesting boxes which, at the time, would have housed pigeons to supply the laird’s kitchen with meat and eggs.

A three year restoration project involving specialist architects, engineers, designers and whisky specialists restored this historic building into the beautiful distillery and visitor centre that is now in place today – including the immaculately restored doocot in pride of place.

The distillery has 4 washbacks and 2 stills (wash still 7.5k litres, spirit still 4.5k litres) which have been designed to fit snugly into the low distillery space, using long lyne arms for maximum copper contact. The distillery has a capacity of 34 barrels per week and can produce 200k litres of alcohol per year.

The Kingsbarns team is aiming to make the distillery as green as possible and sustainability is at the heart of production. Waste water goes through reed beds and is returned clean into the local burn; local farmers use waste as fertilizer, and spent grain is used as cattle feed on neighbouring farms. Nothing is wasted and everything goes back into the local environment to the benefit of local businesses.

Distiller Peter Holroyd has been at the helm of distillation since the very beginning, sharing his passion for whisky and turning the Kingsbarns dream into a reality with the Wemyss family. A native of Glasgow, Peter graduated from the Heriot Watt Brewing and Distilling Course in Edinburgh, working in a number of small breweries before joining the Kingsbarns Team in his first whisky role.

The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30^th November 2015 and is still open for membership.  Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of the distillery’s inaugural Founders’ Reserve expression.