This week Joe Ellis and special guest Matt Bowdler review the hugely sought after Balvenie Tun 1401 Batch 5! 

http://youtu.be/AnfHc73ents 

http://Twitter.com/whiskytube

New Body launched to represent all craft distillers in Scotland

Bringing together new or emerging Scottish distilleries and Scottish academics, the Scottish Craft Distillers Association (SCDA) is hoping to emulate the success that the craft distilling industry has had over the past few years around the world, and promote the new products and processes that are being developed by its members.

The formation of the SCDA came about after members of Interface Food & Drink’s Craft Distillers Common Interest Group (CIG) felt they required a Body to represent their collective needs and, as a result, Interface Food & Drink (IFD), in association with Strathearn Distilleries and the International Centre for Brewing & Distilling, formed the Association.

The SCDA currently boasts more than 30 members, three of which are already producing spirits, and it is hoped that each month a different member of the group will start producing. Read more.

The Science and Commerce of Whisky – a book review

While there are numerous books about whisky, there are surprisingly few about how to make it, and even fewer about how the whisky industry itself looks at whisky as a thing to be sold. There are books of tasting notes, history and even romantic looks at the world of whisky, some of which we’ve covered in the past in our Classic Book Reviews series,  but there are only a handful of more academic looks into whisky production and marketing – the last major work was the expensive and now hard to find Whisky: Technology, Production and Marketing from a decade ago. With the world lacking an up-to-date guide for the academic world (and interested whisky fans), a new book was needed. Step forward Ian Buxton and Paul S Hughes, and their 2014 book – The Science and Commerce of Whisky.

Ian is not entirely unknown to us, prolific writer and frequent guest at the Whisky Show as he is. He is also responsible for the reprinting of one of the books in the aforementioned Classic Book Reviews series – Whisky by Aeneas MacDonald. Ian’s background in whisky marketing, and his more recent consulting and writing work, made him the ideal person for the Royal Society of Chemistry to approach to put together a new, more technical book about whisky production, other than for one thing – Ian is not a technical guy. Fortunately, he knows Paul Hughes, Professor of Brewing and Distilling at Heriot Watt University in Edinburgh, head of the most prestigious brewing and distilling course in the UK.

Splitting the book up between them, Ian has taken on the historical and commerce related chapters, while Paul has explored the science of whisky production, producing a work with three quite distinct sections.

Ian’s opening historical chapters are an excellent overview of the history of whisky around the world. Starting from the alchemists of the 13th century, he continues through the development of Japanese and American spirit, as well as the explosion of world whisky. Scotland is split out into a separate chapter and the history of scotch whisky is given a detailed examination. The chapter moves forward through time, describing the development of the modern whisky industry from its mythical Friar-Jon-Cor-based beginnings to its modern incarnation, and is both a comprehensive summary and an excellent jumping off point for further research.

At this point the subject matter of the book moves squarely into a realm that I’m very out of practise with – chemistry. The central third of the book is given over to Paul Hughes, and requires at least A-Level knowledge of the subject to get the most out of it. It can be a bit overwhelming for us out-of-practise science geeks, but I generally followed what was going on, and a nearby encyclopedia or internet connection can fill in many of the gaps. Covering the whole whisky production process from crop to cask, there were a few areas where I felt it was a little lighter in detail, especially spirit condensation and, strangely, distillation itself. However, there’s enough here to keep a brewing and distilling student happy, let alone an interested drinker, and I suspect the focus is on the Heriot Watt Brewing and Distilling course’s syllabus.

The final third of the book deals with the commercial side of whisky, covering subjects as diverse as counterfeiting, tax and packaging, as well as general brand development and marketing, complete with case-studies. The last two chapters expand that thinking into the world whisky market, with case studies looking at Teerenpeli in Finland and Kavalan in Taiwan, as well as showing how it all fits together into a global whole. For someone working in the whisky industry, much of this is quite well known, but for those looking in from the outside with a romantic view of how and why whisky is made, it might be a bit of a shock.

All in all, this is one for the students and geeks. It’s an academic textbook that covers large amounts of ground – historic, economic and scientific – and does so in some depth. For those areas where there isn’t enough detail there is an extensive bibliography, and even a useful chapter on whisky literature, in case you are looking for jumping off points for further reading. A scary book in parts, but also approachable – very much a game of two enjoyable and informative halves.

The Science and Commerce of Whisky is now available from The Whisky Exchange, priced £27.99.

Originally published on The Whisky Exchange Blog – The Science and Commerce of Whisky – a book review

New arrivals…

Aberfeldy 1995 G&M Cask Strength 55.8% | 70cl

Bottled at natural cask strength and colour directly from oak casks without chill filtering, the highly individual label on each bottle indicates the cask number and the bottling date, along with the distillation year and strength.

Tasting Notes

AROMA without water
Subtle Sherry influences with stewed apple, toasted malt and floral notes.

TASTE without water
On the palate, chilli spice initially with ripe banana, lemon and red apple. A lingering charred oak edge lingers.

AROMA with water
Hints of toasted malt and menthol with a defined citrus edge, lemon and lime.

TASTE with water
Cracked black pepper, followed by grapefruit, lime and ginger flavours.

Tasting notes from Gordon & MacPhail.

Price: £49.16 ex VAT
£58.99 inc VAT

Highland Park 2005 G&M Cask Strength 59.1% | 70cl

Bottled at natural cask strength and colour directly from oak casks without chill filtering, the highly individual label on each bottle indicates the cask number and the bottling date, along with the distillation year and strength.

Tasting notes.

AROMA without water
Aromas of red apples and pears with vanilla syrup. Morning dew and juniper add a floral note, delicately encased in a subtle smoke.

TASTE without water
A touch of chilli to start balanced with the sweetness of sherbet and candied oranges. Peaches and strawberries in sugar syrup with hints of milk chocolate add to the mix. Flavours of pear skin to finish with a delicate touch of smoke.

AROMA with water
Green apples and cream soda aromas with a hint of log fire smoke. Morning dew along with heather honey and a zing of lemon endures.

TASTE with water
The taste of chilli builds to the heat of white pepper. Fruity flavours such as red apples, kiwi and ripe bananas are balanced with a salty pistachio edge. Royal icing and aniseed add to the sweetness.

Tasting notes from Gordon & MaCphail.

Price: £38.33 ex VAT
£46.00 inc VAT

New arrivals in stock now…

Yamazaki Distillers Reserve Japanese Malt Whisky 43% | 70cl

Yamazaki, at the foot of Mt. Tenno on the outskirts of Kyoto, is the birthplace of Japanese whsiyk. Yamazaki malt whisky with a long tradition of Yamazaki distillery since 1923 is matured over several beautiful Japanese four seasons; spring with flowers, summer with luxuriant vendure, autumn with red leaves and winter with snow. This single malts whisky is made only from Yamazaki malt whiskt carefully selected by its blenders. It has a soft, elegant fragrance, and its sweet, mellow flavour spreads while the clean aftertaste continues comfortably.

Tasting notes.

Colour: Gold

Nose: Strawberry, Cherry, Mizunara

Palate: Raspberry, White peach, Touch of coconut

Finish: Sweet vanilla, Clean finish with hint of cinnamon

Price:£36.66 ex VAT
£43.99 inc VAT

Hakushu Distillers Reserve Japanese Malt Whisky 43% | 70cl

In 1973, the Hakushu Distillery was built in a dense forest at the foot of Mt. Kaikomagatake with numerous streams including Ojira River, one of the top 100 spring waters in Japan. Various blessing of the forest such as natural water of the southern Japan Alps purified by granite rocks, Japan’s distinctive four seasons, majestic forest atmosphere full of inspiration, and the enriching and intense climate caused by the altitude richly mature the whisky. The “Single Malt Whisky Hakushu Distiller’s Reserve” born in Hakushu distillery is a refreshing whisky characterised by the brisk aroma and flavour that remind of fresh green in the forest. Enjoy a new whisky experiance that makes you feel as if it take you to the forest.

Tasing notes.

Colour: Light Gold

Nose: Peppermint, Melon, Cucumber

Palate: Yuzu, Grapefruit, Lemon thyme

Finish: Refreshing, Subtle smoke

Price:£36.66 ex VAT
£43.99 inc VAT

Longmorn 17 Year Old 1996
Single 1st fill sherry butt bottled March 2014 by Signatory Vintage.

Terrific value sherry-matured Speyside single malt.
Longmorn 17 Year Old $59.93

TOP PICKS!

• Ardbeg Corryvreckan Islay Single Malt Whisky 750ml (Elsewhere $82) ($69.99)
  96 points Whisky Advocate: “Powerful, muscular, well-textured, and invigorating. Even within the realm of Ardbeg, this one stands out. The more aggressive notes of coal tar, damp kiln, anise, and smoked seaweed are supported by an array of fruit (black raspberry, black cherry, plum), dark chocolate, espresso, molasses, bacon fat, kalamata olive, and warming cinnamon on the finish. Quite stunning! (Vol. 18, #3)” K&L Notes: 2009 Scotch Whisky of the Year from the Malt Advocate! Named for Europe’s largest whirlpool, this whisky is now available on a full time basis, having replaced the beloved Beist. Like the whirlpool, Ardbeg Corryvreckan is heady, intense and powerful. Its finish is long and deep, leaving the sipper with a lingering, mysterious and enticing taste. It is without a doubt one of the best Ardbeg’s ever created and lends a bit of richness to balance out the spicy flavors. Lots of peat, lots of power, but always perfectly balanced. A malt to savor.

NEW ARRIVALS

• Kilkerran “Work In Progress” #6 Bourbon Cask Single Malt Whisky 750ml – 9 available ($64.99)

• Kilkerran “Work In Progress” #6 Sherry Cask Single Malt Whisky 750ml – 10 available ($64.99)

BACK IN STOCK

United States – Bourbon and Rye

• Angel’s Envy 100 Proof Rye Whiskey 750ml (one bottle limit) – 4 available ($67.99)

• Blanton’s Original Single Barrel Bourbon 750ml (oversized bottle, ships as 1.5L) – 1 available ($46.99)

• Rock Hill Farms Kentucky Straight Bourbon 750ml (ships as 3L) – 4 available ($44.99)

K&L Wine Merchants
http://www.klwines.com
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

Dramboree 2014 – Loch Lomond and a bottle of Ledaig

Strangely, the UK has fewer whisky festivals than elsewhere in the world. While we have more than 100 of the most famous distilleries in the world sitting north of the Scots border, it’s on the continent that we see the most whisky-enthusiast gatherings.

While we have a range of whisky shows, from the beginner-friendly Whisky Lounge through to our own big-ticket Whisky Show, the enthusiast-run festival is something we see a lot less of. One of my favourites of the past few years has been Maltstock, which takes place in Nijmegen in the eastern Netherlands – it’s a gathering of whisky fans who all bring a bottle or two for a weekend of sitting around, talking rubbish and drinking whisky.
Ever since my first year at Maltstock, one constant topic of conversation has been as to whether the event would work in the UK. Generally, the feeling was that it wouldn’t, what with us not having so much of a tradition of fan-run whisky festivals. Fortunately, that didn’t stop Jonny Macmillan and Jason B Standing, who set up a British version of Maltstock in 2013 – Dramboree.

The fine folks who made it to Dramboree 2014.

Annoyingly I missed the first one, although m’colleague Rocky made it and reported back on an excellent weekend. However, in July I made up for it by going to Dramboree #2.

Held on the shores of Loch Lomond, it was an excellent weekend of whisky and general shenanigans. Along with a table full of bottles to share, it also featured tastings of some new and upcoming bottlings from Dewar’s (keep an eye out for a range of single malts from Craigellachie, Aultmore, Glen Deveron and Royal Brackla sometime soon) and Highland Park (one of the first tastings of the new Dark Origins), a range of old bottlings from the 1950s onwards, a sensory whisky experience with Annabel Meikle, and a call for action from The Whisky Shop Dufftown’s Mike Lord to define Dufftown as a new whisky region in itself.

However, the bit that most excited me was the reveal of something that we at TWE had put together for the weekend: an exclusive Dramboree bottling. Finding something peaty, sherried and affordable is no mean feat, and we were very pleased to have some tasty Ledaig in our stocks. Here’s what I thought:

Ledaig 8yo, Dramboree Bottling, £55

Nose: Sweet peat, mulchy ferns, bandages, candied peel, Haribo and, under it all, sweet, earthy smoke.
Palate: Big and feisty, with sweet bacon and charcoal hitting up front, followed by black pepper, liquorice, driftwood, rich river mud, tingly cinnamon and a touch of dark chocolate. Water reveals more dried fruit, as well as spice and sweetness.
Finish: Spicy and leafy, with liquorice and cinnamon slowly turning into Fisherman’s Friends.
Comment: I’m a bit of a sucker for Ledaig, so this ticks all the boxes for me – peaty, dark and sweet.
The Dramboree gang have now stocked up, so we’re opening sales to everyone who would like a bottle – just head over to our main website to grab one. Don’t wait too long, we’ve not got that much left…

The source of this single malt is a carefully guarded secret of the directors of Gordon & Macphail. Presented in a lovely decanter and case. £195

Glenturret 1986
Glasgow 2014 Commonwealth Games

The Famous Grouse (Official whisky sponsor) have released this limited edition whisky to celebrate the Glasgow 2014 Commonwealth Games. This special edition whisky is actually a Glenturret 1986 cask strength single malt; chosen because 1986 was the last time the Commonwealth Games was hosted in Scotland.

£148.00
(£123.33 ex vat)

Click here to purchase The Famous Grouse / Glenturret 1986

Highland Park Dark Origins

Dark Origins is the latest addition from Highland Park and has been created using twice as many first fill sherry casks than in the classic Highland Park 12 year old. Inspired by the cunning spirit and courageous personality of Highland Park’s infamous founder, Magnus Eunson.

£65.00
(£54.17 ex vat)

Click here to purchase Highland Park Dark Origins

Johnnie Walker Blue Label Ryder Cup 2014

A limited edition design on this Johnnie Walker Blue, released in celebration of the Ryder Cup 2014, which is to be hosted later this year at the magnificent Gleneagles hotel in Perthshire, Scotland.

£258.00
(£215.00 ex vat)

Click here to purchase Johnnie Walker Blue Ryder Cup 2014