TOPS PICKS

• Blanton’s Original Single Barrel Bourbon 750ml (oversized bottle, ships as 1.5L) ($46.99)
  95 points Wine Enthusiast: “Pour it, and let it sit awhile; this one opens up and gets more aromatic, rich and flavorful, like wine. It starts off with a candied sweetness and touches of coconut and tea on the nose, then opens up to deeper caramel tones. Orange and caramel flavors, mellow, smooth, linger on the finish. Light-bodied, despite the bold, luxurious flavors. And oh, that pretty bottle, like an oversized perfume flask. Add this one to your gift list.” (09/2010) Wine Spectator: “Custard, pepper, orange peel and grassy rye fill the nose. In the mouth, it’s a breakneck ride: an initial rush of dry corn and grassy rye, a broad wave of sweeter corn in the middle, and a finish of sugar and rough spearmint. One of the first specialty Bourbons, and still one of the best. ” (02/2012) K&L Notes: The nose is very deep and satisfying. The taste has a masterful start with powerful dry vanilla notes in perfect harmony with strong hints of honey and caramel. The long, creamy caramel holds the fort until some late soft peppers arrive to spice things up. The underlying dryness amid the spice and honey really makes for a bourbon that should suit all tastes. “Double Gold Medal” winner at the San Francisco World Spirits Competition in 2011, 2012 and 2013.

• Eagle Rare Single Barrel Kentucky Straight Bourbon 750ml ($24.99)
  Buffalo Trace was named Distiller of the Year by Whisky Magazine in 2005 and 2007 and by the Wine Enthusiast in 2006. Paul Pacult of the The Spirit Journal gave it four stars and said: “Easily one of the most tactile yet assertive and expressive bourbons I’ve tasted in the last two years; fasten your seatbelts.” Honey-colored, with aromas of toasted wheat bread and hints of tobacco, opening up to almond butter, melon and lanolin. On the palate it is oily and toasty with flavors of cereal grains and oak. The finish is long and corn sweet with a little spice.

NEW ARRIVALS

Scotland – Irish and Blended Scotch

• Ballantine’s 17 Year Old Blended Scotch Whisky 750ml ($89.99)

Scotland – Single Malt Scotch

• Aberlour 18 Year Old Speyside Single Malt Whisky 750ml – 4 available ($89.99)

• BenRiach 12 Year Old Horizons Triple Distilled Single Malt Whisky 750ml – 5 available ($82.99)

• BenRiach 17 Year Old Septendicum Single Malt Whisky 750ml – 6 available ($89.99)

• BenRiach 25 Year Old Authenticus Single Malt Whisky 750ml – 4 available ($279.99)

• Glenmorangie Companta Single Malt Whisky 750ml ($99.99)
  Glenmorangie’s 2014 special edition Companta is finally here! Hot off the heels of winning “Best Whisky of the Year” from Jim Murray for their 2013 special edition Ealanta, this year’s limited release utilizes red wine barrels from both Burgundy and the Rhone to infuse a red-fruited character that marries beautifully with the supple texture of Glenmorangie whisky. Using both American oak and cooperage from Clos de Tart winemakers, Dr. Bill Lumsden (Glenmo’s head of whisky creation) managed to transfer all of the fresh cherry and raspberry aromas of the legendary pinot noir over to the nose of the Companta whisky. The color is a pale burgundy in the glass and a delicate note of cherry cordial is present. The palate, however, delivers classic whisky character, albeit rather desserty in style: spice cake, fudge, and cocoa dominate the flavor profile, but the finish is dry and spicy. Overall, it’s a wonderfully-balanced malt and a huge f eather in the cap for Lumsden; taking a style of whisky (red wine enhanced single malt) that has rarely offered greatness and making it absolutely great. Whereas we had plenty of last year’s Ealanta in stock up until the “Best Whisky” award was announced, we doubt our customers will have that luxury this time around. Companta is one of the most anticipated limited releases of 2014 and it’s a great way to start off the year. There might be back-to-back accolades in Glenmorangie’s future. These will go fast.

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

www.ralfy.com gets all woody with Whisky Review 425 – What is Cask Maturation of Scotch

UK vlogger Joe Ellis from Whisky Wednesday reviews the Linkwood 22 Year Old HTFW Bottling. 

http://youtu.be/M_dlbLC_I0g 

http://Facebook.com/whiskytube 

http://Twitter.com/whiskytube

LOVE IS IN THE AIR AGAIN! BUFFALO TRACE DISTILLERY HOSTS ITS THIRD ANNUAL VALENTINE’S DAY EVENT

Share the “Buffalo Love” on Friday, February 14!

FRANKFORT, FRANKLIN COUNTY, KY (Jan. 2014)

– Love is in the air again at Buffalo Trace Distillery! After two very successful “Buffalo Love” events, the popular Valentine’s Day bourbon tasting and food pairing returns to Buffalo Trace Distillery, led by Director of Quality Drew Mayville.

The unique event will be held on Valentine’s Day this year, Friday, February 14th. Guests will be treated to a succulent dinner while learning how each course pairs easily with some of Buffalo Trace’s award-winning bourbons.

The evening will start at 6:00 p.m. with an optional tour; at 7:00 p.m. guests will enjoy a specially-created cocktail as Mr. Mayville will begin a fun-filled and educational bourbon journey as guests learn how to nose, taste, and appreciate all the glorious flavors brought forth by some of Buffalo Trace’s most highly sought-after products, all the while enjoying a special menu created exclusively for Buffalo Trace Distillery to complement the spirits.

The six course food and spirit pairing will feature Buffalo Trace products such as Rain Vodka, Buffalo Trace Bourbon, Eagle Rare Single Barrel Bourbon, W. L. Weller Bourbon, Elmer T. Lee Bourbon and Buffalo Trace Bourbon Cream.

All of the dishes will incorporate the aforementioned products in the preparation.

Mr. Mayville will explain how the dish compliments the selected libation and what flavors one can expect to find in each combination. The cost for “Buffalo Love” is $150/couple, or $75 per person. Reservations are required and can be made by emailing events@buffalotrace.com or calling 502-696-5930. The event will end at 9:00 p.m. All attendees must be 21 years of age or older.

Attire is smart casual. This is just one of several events Buffalo Trace Distillery is hosting in 2014. Visit us at http://www.buffalotracedistillery.com/events for a complete listing.

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1786 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 seven distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.”

Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

A Warm Highland Welcome!

We hope that you’re all looking forward to toasting your haggis this Burns night with a dram or two of Glen Garioch!

We have been busy this month updating our website to bring in 2014, complete with new features such as  ‘Unique Location’, a corner of our site dedicated to exploring Old Meldrum, the home of Glen Garioch.  

We’d love to welcome you here at Glen Garrioch one day soon, but until then, why  not get a feel for the place and the people who are very much part of the character of this rich and robust Highland dram by watching this short film?

…You never know, it may even help you to win a bottle of our Glen Garioch Founder’s Reserve Single Malt Whisky. For your chance to win, simply enter here and answer a simple question.

What’s your favourite Black Bull whisky?

Black Bull 12 Year Old
70cl | 50% abv
incl. tax: £43.00

Black Bull Kyloe
70cl | 50% abv
incl. tax: £29.00

Black Bull Racers Reserve 21 Year Old
70cl | 50% abv
incl. tax: £140.00

Black Bull Special Reserve Batch 2
70cl | 50% abv
incl. tax: £157.00

Macallan in Lalique V, 62 years old

The Macallan in Lalique V, 62 years old, originally filled in American oak sherry seasoned casks in November 1950. French crystal-maker Lalique is continuing its limited-edition decanter collaboration with Scottish whisky distiller The Macallan to reinforce the spirit-maker’s six pillars, … Continue reading →

Top score for The Peat Monster in Whisky Bible 2014

We’re delighted to celebrate 10 years of The Peat Monster with a cracking review from the legendary Jim Murray in his latest 2014 copy of the Whisky Bible. As Jim puts it, it’s ‘Wonderful to see peat working on so many levels’…before bestowing it with a bumper 94 points. If you haven’t tasted it for a while then we highly recommend picking up a bottle; hopefully you’ll agree that it’s better than ever.
To read the full review of The Peat Monster along with 4,500 other whiskies, just pick up a copy of Jim’s Whisky Bible 2014 here.

Wolfburn Distillery in Caithness

A Talk with Production Manager Shane Fraser 

Ernie – Ernst J. Scheiner, The Gateway to Distilleries www.whisky-distilleries.net 

Wolfburn’s Production Manager Shane Fraser started work at Royal Lochnagar Distillery as a day-shift operator when he was just 17 years old. Since then he has gained over 23 years experience in the production of single malt Scotch whisky and is very passionate about his craft. After three years at Oban Distillery he became Production Manager with John & George Grant in 2000. He was responsible for

the production staff, health and safety and spirit quality and cask selection process at Glenfarclas Distillery. In 2012 he moved to the newly built Wolfburn Distillery in Thurso, Caithness. 

Why did you move from Glenfarclas to Wolfburn?

I moved to Wolfburn because the new role gave me the challenge of essentially an open book when it came to all aspects of the whisky production process. The main challenge was to create the best spirit possible so that it would smell, taste and mature perfectly for the Wolfburn brand. With Wolfburn we have a fantastically high quality set up – the equipment and ingredients are all the best possible – and with this it is possible for us to make truly exceptional whisky. This has always been my ambition.  

Do you like the remote life in Caithness, what is so special there?

I love it up here – great open spaces and a different pace of life, which suits all my family. 

What is the water like? Minerals?

The water source of the Wolf Burn is very pure – there are almost zero minerals in it.  

What is the Wolfburn wash like? Flavours?

The smell has hints of juicy fruit chewing gum and has a surprisingly clean fresh taste on the palate.  

What impact does the Anchor dry yeast have?

It gives us a very vigorous fermentation due to our clear wort from the mash tun and gives a lovely fruity effect on our new make. 

What is the alcohol level of the wash?

Around 8% abv 

What is so special with the first distillation? 

There are very sweet smelling low wines like nothing I have ever smelt before. 

What is the capacity of the oft he wash still?

Charge capacity is 5500 litres, we only charge about 5100 litres. 

What about your distilling regime, is it slow or fast, how long is the first distillation?

Slow gentle distillation four plus hours running on low wines 

What is the alcohol level of the low wines? 23% abv 

What about your second distillation? How long are the foreshots and how strong are they?

We have no set time for foreshots but it averages around ten minutes at 76% abv. 

What are your cut points of the middle cut?

The first cut point is averaging 73% abv, the lowest cut point to feints is 61% abv at 20C. The average strength is 69% abv in SRWV. 

What is the flavour profile of your new make?

My first nosing comments were ’Sweet and malty, like Weetabix with warm milk added.’ These thoughts are still with me when I nose each subsequent spirit run. I have since expanded my tasting notes and now smell dried apricot but with a slight spice behind it. With a splash of water added it softens the aroma and I get more of a banana smell with a slightly perfumed background. 

What is the taste on the palate like?

Sweet and very subtle with no nasty hotness when it pass over your tongue, 

What makes Wolfburn’s spirit so special?

Slow wort extraction from the mashtun giving us clear wort, dried yeast, long fermentations averaging 80 hours. Gentle distillations. Very well made stills. 

How does your distillate react in Bourbon or Oloroso casks?

It is very early to pass comment, but we are achieving some wonderfully soft aromatic finishes from the spirit matured in sherry wood. Most of the sherry wood is Miguel rather than Oloroso or PX and the wood is exceptionally high quality. The ex-bourbon wood gives a smokier flavour but is still wonderful on the palate, even after a relatively short period of time. Full maturation will of course take years longer, but the early results are very encouraging. 

Do you fill also wine casks?

Not at the moment. 

What role does the maritime climate play during maturation?

Too early to say whether it gives anything to the flavour, but the cool climate -most of the year – helps keep evaporation down nicely. 

Are the new warehouses wet and damp, or rather dry?

Damp but not wet. 

What about your Angel’s Share?

It’s around 1 – 1.5%, at the maximum 

How many casks were filled in 2013?

811 

What was your production capacity in litres in 2013?

120,000 LPA 

How much alcohol per tonne of malt did you get?

A little over 400 litres. 

Will you inrease your production in 2014?

No, the target remains 115,000 LPA, we beat this target by about 5,000 litres in 2013. 

What is your overall production capacity?

We realistically could make perhaps 125,000LPA if we did not stop all year. Our rated annual capacity is 115,000 LPA at 48 weeks, 6 tonnes per week. 

Thank you very much. The interview was held in January 2014. 

Information:

There will be a regular newsletter by Wolfburn Distillery, please see

www.wolfburn.com

http://www.whisky-distilleries.net/ 

Photos

Shane Fraser

Wolfburn Stills

Copyright Ernie – Ernst J. Scheiner 2013.

About the Author: Ernie – Ernst J. Scheiner M.A. was a director in an adult education centre. Ernie offers courses on whisky distilling, writes for newspapers, magazines and blogs such as www.whiskyexperts.at. He is the editor of The Gateway to Distilleries at www.whisky-distilleries.net which gives an excellent photographic and educational insight into the whisky industry of Scotland, Ireland, Europe and Asia.

Please see also: http://www.whisky-distilleries.net  

Burns Night Food and Whisky

One of the ‘problems’ of the whisky world is the frequency of celebrations that require a dram to be raised. Since the end of summer we’ve had holidays and festivals every couple of weeks. This culminates in the craziness of … Continue reading >>