Web Shop Update

I am sure some will be aware we have changed the web shop at last, as the new system beds down we are hoping to sort out the issues that obviously happen when you change things.

The tasting room vouchers are working again after a day or so being off line while we migrated over the thousands of vouchers already purchased to the new system.

If you have a voucher that is close to its expiry date contact us before the end date so we can extend it for a few more months or you can book it in for one of the summer tasting events due to go on-line soon.

21st Anniversary event.

We at Cadenhead’s London are readying for another milestone in our history, namely our 21st anniversary with a homage to our old Covent Garden store and obviously getting ready for even more amazing drams from Cadenhead’s and Springbank.

As part of our 21st anniversary we are holding a special free tasting event on May 6th between 4:00PM and 7:45PM finishing by 8:00PM, we will be selecting drams closer to the event, let’s just say each will be a surprise to most.

We will also be drawing 3 names from a box around 7:30PM for some amazing prizes that money can’t buy anymore!

1. A bottle of the London 31 year old Caol Ila bottled for our 20th anniversary last year.
2. A bottloe of the London 20 year old Miltonduff from 2014
3. The booby prize of a private tasting for up to 6 people with myself! (Sorry who ever wins that but hey it’s with me so what more do you want?)

New Season April 2016 SMALL BATCH

The new season kicks off with an amazing collection from the Cadenhead’s Small Batch range. This season has a great collection from across Scotland that I am sure will be selling out quickly, especially one or two of them.

Sadly some products have already gone, if you have a bottle on reserve then we will be holding them until 12 noon Monday unless paid for then we will keep them in our hold room nice and safe awaiting your arrival.

We also have an extra dram from islay with a new Caol ila 32 year old.

All the best, Stephen W

P.S we will have more news in the very near future about Cadenhead’s Authentic Range for Spring 2016.

Don’t forget the Special Tasting Event is May 6th 4:00PM – 7:45PM with the draw to win one of 3 prizes taking place at 7:30PM

www.ralfy.com introduces “BigBurn” with Whisky Review 577 – Aultmore 12yo malt @ 46%vol

BenRiach 1976 / 37 Year Old / Cask #5463 / Batch 11

Speyside Single Malt Scotch Whisky Distillery Bottling

MALT OF THE MONTH

– APRIL 2016 –

Royal Brackla 16 YEAR OLD

70cl / 40%

£64.95
WAS £71.75

Launched in 2015 as part of Bacardi’s Last Great Malts range, Royal Brackla 16 Year Old has been finished in first-fill oloroso-sherry casks, resulting in a sweet and spicy whisky with a hint of smoke in the background.

This week Joe Ellis reviews the anCnoc Blas Limited Edition Single Malt.

https://youtu.be/wseOPq2bd1Y

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

Elements of Islay: Peat – what lies beneath

Peat has always been a divisive subject among whisky drinkers. For every individual who craves that salty, smoky hit that peaty whisky provides, there’ll be another who shies away and heads for a gentler, fruitier dram. Well, peat haters should look away now, as this post is all about the latest release from Speciality Drinks’ Elements of Islay range: Peat.

The latest addition to the Elements of Islay range: Peat

We first wrote about Peat here, so without covering too much of the same ground, Peat is the first ongoing release in the Elements range and is a blended malt from a number of Islay distilleries.

I attended the official launch of Peat at Black Rock, an innovative new whisky bar in the City of London from top mixology team Thomas Aske and Tristan Stephenson. Black Rock’s unique feature is a six-metre English oak tree that runs virtually the length of the bar’s interior. The tree has been cut through the middle and hollowed out into two gulleys, lined with both American and Limousin oak, and filled with two frequently changing whisk(e)y blends.

Ten things about peat and smoke

Thomas at Black Rock knows a thing or two about whisky. He also knows plenty about peat and smoke, too. Here are 10 juicy facts he shared on the night:

‘Peat is made of plants that have died and been compacted in an acidic or water-driven environment’

‘The aroma of smoke indicates comfort; for me, it indicates the start of autumn and winter’

‘Peat is a fuel source, particularly in Scotland and Ireland, because there’s a limited amount of wood available to burn for fuel’

‘Humans started to use controlled fire about 250,000 years ago’

‘It takes about 50 blocks of peat to heat one household for a day’

‘A good peat cutter can create about 1,200 peat blocks a day. I’ve tried it and it’s bloody hard work!’

‘90% of peat cut today is used as fertiliser’

‘The closer to the surface you cut peat, the greater the characteristics of the plant matter; as you get lower, it becomes darker and heavier’

‘Peat doesn’t burn like coal; it has a carbon content of 60% so it burns very slowly, and at lower temperatures. It can burn and smoke at 40°C’

‘Malted barley can only take a certain amount of peat. There is a saturation point, after which coal is added to the fire to raise the temperature and fully dry out the barley’

What about the whisky itself? This is what I thought:

ELEMENTS OF ISLAY PEAT, 59.3%

Nose: Fresh and fruity at first, with notes of lemon and orange oil, joined by roasted almonds and dark chocolate and enveloped by layers of warming peat smoke. Water brings out more refreshing citrus notes.

Palate: Richly textured, with pear and melon and a sprinkling of black pepper and honeyed fruit. Again, the soft smoke arrives, with bonfire embers imparting a lovely warmth and character.

Finish: Clean and fruity, with the soft wood smoke lingering.

Comment: There’s a lot to like about this whisky. It doesn’t try too hard, and instead shows the things that Islay fans love: peat, smoke and fruit. I’m not sure that water improves this whisky, either; I think it’s pretty well balanced as it as, despite the high ABV.

Elements of Islay Peat is available to buy now from The Whisky Exchange website, priced at £34.95.

Glenglassaugh 51 Year Old – 1963

Distilled in 1963 single cask #3301, a bourbon barrel was filled 15th February 1963 and left to slumber for an incredible 51 years before being bottled in 2014. A stunning and historic release from Glenglassaugh distillery – each bottle has been hand numbered, is accompanied with a certificate of authenticity signed by Master Distiller Billy Walker and is housed in this beautiful hand crafted wooden presentation box. With the three distilleries The BenRiach Distillery Co Ltd now owns, Glenglassaugh has the oldest stock with some casks dating back to 1963. The oldest cask available from the distillery has been chosen for this very special release.  Distilled in 1963 single cask #3301, a bourbon barrel was filled 15th February 1963 and left to slumber for an incredible 51 years before being bottled in 2014. A stunning and historic release from Glenglassaugh distillery – each bottle has been hand numbered, is accompanied with a certificate of authenticity signed by Master Distiller Billy Walker and is housed in this beautiful hand crafted wooden presentation box.

£4750.00

Glenlivet 24 Year Old Hand Filled Batch #1
Speyside Single Malt Scotch Whisky

Criminal is a podcast about crime. Stories of people who’ve done wrong, been wronged, or gotten caught somewhere in the middle. They have just released an episode about Pappy Van Winkle (the grey market and the Buffalo Trace theft) and spoke with Julian and Preston Van Winkle, Michael Veach, and some very funny bartenders. You may listen to the podcast HERE or on iTunes

Glendronach 25 Year Old Grandeur Batch #7

$408

Glendronach 25 Year Old Grandeur Highland single malt Scotch whisky. Batch #007 matured in Oloroso sherry butts. Limited release of 1,180 numbered bottles.

A truly memorable and captivating GlenDronach expression.

Nose: An abundance of classic sherried fruits, rich damsons, dates and sweet plum juice infused with freshly sliced ginger and cracked black pepper. Softer notes of orange chocolate and walnut loaf add a delicate balance to the robust, dark sherry influences.

Palate: An elegant, vintage sherry style comprising of classic Mediterranean fruits, dark sundried raisins, dates and fig syrup infused with delicate chocolate fondant, roasted coffee and a dusting of ground almonds. A delightful combination of sophisticated warm oak spices, freshly cut ginger and gentle waves of caramelised orange gives a vibrant, crisp contrast to the traditional Highland sherry cask characteristics.

Finish: After a quarter of a century peacefully lying in our traditional dunnage warehouses, Master Blender Billy Walker has selected a combination of casks which truly encapsulate the rich history and heritage between the Highland character of GlenDronach and the finest Spanish Oloroso sherry casks.