This month, we place the spotlight on Speyside, and the new releases from some of its most loved distilleries.  Glenfarclas, The Glenlivet, Glenfiddich and Tomintoul are all featured.

If you can make it to London for mid-June, please do pop in to Milroy’s of Soho to taste the latest Compass Box whiskies.  Please read on for further details.

MAY WHISKY OF THE MONTH – GLENFARCLAS 15 YEAR OLD

Glenfarclas 15 year old takes the spotlight as our whisky of the month for May.  This cultured Speysider matured in a combination of American and European oak.  Bottled at 46% ABV without chill-filtration, the whisky pours mid-amber in colour.  The nose suggests a generous Sherry influence in the form of toffee, caramel and wood-spice, reflected on the palate, which is full bodied, voluptuous and silkily textured.  Glenfarclas 15 year old is a mighty fine malt, especially for those that like their whiskies packed full of flavour.

£39.95 per bottle

Free miniature of Glenfarclas 15 year old with every bottle

GLENFARCLAS 40 YEAR OLD

Kudos to George Grant and the team at Glenfarclas distillery.  In an era when greedy brand-owners seem to be outdoing themselves to produce the most expensive mature malt whisky, Glenfarclas has release a new 40 year old expression that is just about affordable to the ordinary whisky lover. 

This new addition to the Glenfarclas line-up is bottled at 46% ABV and is everything one would expect of this distillery.  Deep amber in colour, the whisky yields a distinctive spice laden, rum-like nose, with hints of demerara sugar. In the mouth, it is sweet, rich and full bodied.  The dark rum characters follow through, together with dried fruit, roasted spices and a hint of wood.  A drop or two of water brings it to life.

£295 per bottle

Exclusive Newsletter Offer – receive a free bottle of Pol Roger Vintage 2000 with every bottle of Glenfarclas 40 year old.

GLENLIVET TRIUMPHS – THE GLENLIVET NADURRA TRIUMPH 1991

The Glenlivet Nadurra was an extremely welcome addition to the distillery’s core range when launched a couple of years back.  Following the success of the cask strength Nadurra bottling, the folks at The Glenlivet distillery have announced the releases of a new expression, Nadurra Triumph 1991.

What makes this new expression different you may ask?  Nadurra Triumph is based solely on spirit distilled in 1991, using the Triumph barley variety.  In the early 1990’s Triumph barley was highly regarded for its ability to boost alcohol yield.  Unlike the cask strength non-vintage Nadurra (which undergoes maturation exclusively in 1st fill Bourbon casks), Glenlivet Nadurra Triumph 1991 is matured in a combination of American and European oak casks.

How does it taste?  In response to the most important question, our answer is an unquestionable “Mighty fine!”  As always with Glenlivet, the nose is lively and fruity (peaches, pears).  The European oak lends a touch of sweet caramel and toffee, reflected on the palate, which is at one elegant and full flavoured.  Barley sugar, orange zest and sweet vanilla lead to a long and satisfying finish.

£47.95 per bottle

Exclusive newsletter offer price – £44.50 per bottle

TOMINTOUL STEALS THE SHOW AT WORLD WHISKY AWARDS – TOMINTOUL 33 YEAR OLD

We have a bit of a soft spot for the much under-rated Tomintoul distillery.  It is elegant, subtle, gently fruity with a slightly floral edge; perfect as an aperitif for warmer weather drinking or when one wants something lighter. 

We were therefore extremely pleased to hear that at the 2010 World Whisky Awards, Tomintoul 33 year old was recognised the Best Single Speyside Malt – 21 years or over.  With 30 plus distilleries in Speyside this is no small achievement.

The whisky is very much in keeping with the Tomintoul house style – elegance takes centre stage.  In the mouth, the whisky is supple and round, with a touch of toffee and rum-like sweetness, balanced by cedar-wood, vanilla and a touch of spice (cinnamon, nutmeg).  It is a great malt, and the price is more than reasonable.

£125 per bottle

Exclusive newsletter offer price – £115 per bottle

GLENFIDDICH RICH OAK

On the back of the very successful Distillery Edition 15 year old Cask Strength, Glenfiddich has launched another new bottling, Glenfiddich Rich Oak.  As the name would suggest, Rich Oak is finished in new oak casks, a combination of new American and European oak.  Bottled at 40% ABV, Glenfiddich Rich Oak boasts a supple palate of spicy oak, sweet vanilla, dried fruits and roasted nuts.  It is very much in the Glenfiddich house style, but is elevated from partial maturation in new wood – a real crowd pleaser.

£31.50 per bottle

Exclusive Newsletter Offer Price – £28.95

ENGLISH WHISKY HAS LANDED – ST GEORGE’S CHAPTER 6, ENGLISH WHISKY COMPANY

We are delighted to welcome to Milroy’s of Soho the only English whisky.  Distilled, matured and bottled at the St George’s distillery in Norfolk, this highly anticipated arrival is a fascinating insight into an evolving malt.   On tasting St George’s, my colleague and I were mightily impressed by the quality of the spirit.  We look forward to following its progress over future releases.

£37.95 per bottle

COMPASS BOX WHISKIES IN-STORE TASTING – MONDAY 14 JUNE

Gregg Glass of whisky innovator Compass Box whiskies will be joining us during the afternoon of Monday 14 June to taste through the range of Compass Box whiskies.  This is a great opportunity to taste some of their wonderful distinctive whiskies and perhaps buy a bottle or two.  Any purchases from the Compass Box range on the day will be eligible for a 5% discount.

Until next month, slàinte!

Best regards

Philip Shorten

Milroy’s of Soho

3 Greek Street

London, W1D 4NX

T: 020 7437 2385

F: 020 7437 1345

E: philip.shorten@milroys.co.uk

W: www.milroys.co.uk

SOCIETY NEWSLETTER APRIL 2010

Greetings to all Society Members. We hope you are all well and that the sun is shining down on you where ever you are.

Things are certainly going on here at Springbank, as no doubt you will have heard. Springbank and Mitchell’s Glengyle Distilleries are getting a new Distillery Manager. As you will have seen if you logon to the Forum or Springbank’s page on Facebook, Gavin McLachlan will be taking over as Distillery Manager in a few weeks time. Gavin is a “wee toon” boy, having been born and bred in Campbeltown. He is 36 years old and has worked for Springbank since 2002, and for the last four years has been assistant manager. Gavin will be working alongside Frank McHardy, our Director of Production to oversee the day-to-day operations at Springbank and Glengyle. I am sure Gavin will also have the support of all his fellow workers when he takes over the reins from Stuart Robertson who is leaving us to take up a new post in the north east of Scotland. Stuart goes on to a new challenge with the best wishes of everyone here at Springbank.

NEW SOCIETY BOTTLE NEWS AT THE END……..DON’T SCROLL DOWN!!!!! BE PATIENT AND READ THE REST FIRST.

Springbank Open Day

We are well on the way to being almost organised for the open day. Things are starting to fall into place, we just have to hope for lots of visitors and good weather – in that order!! I am sure everyone knows what we are having on the day, but I will remind you anyway.

The doors open at 11.00 am and close when we are all exhausted about 4.30 pm. There will be a Kilkerran masterclass at 11.30 am and a Springbank masterclass at 1.45 pm. Tickets will cost £5 for each masterclass, payable on the day. We will also have a Cadenhead Tasting in the Tasting Room, but unfortunately this is fully booked as we are restricted for space in the Tasting Room.

We will be bottling a single cask of Springbank and a single cask of Longrow.

Music will be provided by Campbeltown Brass and also Frank Rochford (fiddle). There will be some people from the Farmers Market with a selection of Food from Argyll, also Eaglesome Sandwich Shop will be there with some tempting food.

John Brown will be there with a selection of his wood carvings. John has made us a sign from the top of an old cask and we will auction it for charity on the day.

It really is very impressive.

Of course there will be the winners of the Local Barley competition being whisked in by boat on the Kintyre Express from Troon. Winners will be announced in a day or two – the results are in, so the closest six will be informed.

Hope to see lots of Society Members at the Open Day!!!

New Bottling Hall

Again, if you’ve been on facebook and into the Springbank Whisky page you will have seen that we have a new bottling hall. Jenny was there with her camera during the change over, clicking away for us. The new bottling hall is very bright and airy and a lot wamer than the old one. There are also new windows, so we can have a wee peek into the bottling hall now – hope we don’t put them off their work.

Society Glasses

A wee reminder that we have beautiful Glencairn Glasses for sale to Society Members only. They cost £5 each or a set of 6 for £25.

Society Bottles

We have a few of the Springbank 1828 anniversary bottles for sale at £30 plus p&p and a few of the Longrow 12y/o for £45 plus p&p. If you are interested in buying any of these two bottles please let me know.

Latest Society Bottle

At last the latest Soceity Bottle is just about ready to go. This time we have a Springbank 14y/o for you from a Fresh Sherry Pipe at 57.1%ABV.

The cost will be £45 plus p&p.

We will be sending bottles to the USA this time, so our American members will be able to purchase Society bottles for the first time. I will send a separate e mail to our American members next week to tell them how to order their bottle.

Tasting Note:

To follow later in the week.

As usual if you wish to order please e mail me at society@springbankwhisky.com

Out and about with Jenny

Jenny will be on her travels from the 6th May as follows: Berlin – Ka De We whisky department on 6th and 7th May, Baden – Cadenhead’s shop 8th & 9th May – all day both days and Zurich on 10th to 12th May – unsure where she is going to be but will pass on the info as soon as she knows.

Hip Flasks

Some time ago we were asked about getting hip flasks with the Society Logo for sale to members. As you can imagine this might be quite costly to have done, but if enough members are interested I could take this forward and find out how much this would be. Let me know what you think and I’ll have a look around for a good deal.

and finally, the technical bit from Stuart Robertson

Distillation

Distillation for Single Malt Scotch Whisky is carried out in copper pot stills by “batch“ distillation. Copper is important as it removes highly volatile compounds including sulphur from the distillate. Still design is unique to each distillery but they all have a basic “onion “ shape. Heating of the liquid contained within the still is normally by internal steam coils, external gas or oil burners. Condensing of the alcoholic vapour coming from the still takes place in shell and tube condensers or in some cases, worms.

Condensers are linked to the “Spirit Safe“ where distillate is monitored by use of hydrometers and thermometers prior to being collected in the receivers . The stillhouse usually also contains vessels known as “ chargers “ where liquid is held prior to being distilled.

Each distillery in Scotland carries out its own unique form of distillation and we will look at the methods carried out at Springbank Distillery. Springbank`s stillhouse contains three stills, one Wash Still, and two Low Wines or Spirit Stills.

The Wash Still is heated with internal steam coils and an external oil fired burner. The two Low Wines Stills are heated by internal steam coils. The wash still and No 2 Low Wine Stills are connected to shell and tube condensers. No. 1 Low Wines Still is connected to a Worm. The two Low Wines Stills also have after coolers.

Springbank Distillery produces three different spirit styles.

Hazelburn : Triple Distilled Lowland style with no peat influence.
Springbank : Two and a half distillations, lightly peated.
Longrow : Double distilled, heavily peated “ Islay Style Whisky “.

Wash

Distillation in The Wash Still is carried out in the same fashion for each of the spirit styles. Fermented wash is filled into the still up to the level of the man door. The man door and air valve are then closed the steam valves opened and the oil fire lit. The rummager within the still is checked to make sure that it is running. The purpose of the rummager is to slowly stir the wash during distillation in order that the bottom of the still does not become fouled. A certain amount of caramelisation also takes place due to unfermented sugars present in the wash burning on to the copper bottom.

Once the wash within the still begins to boil and produce distillate the application of heat must be controlled in order that wash does not travel up the neck of the still and out through the condenser to the Spirit Safe. The wash still has a sight glass mid way up the neck and froth from the wash should be kept within the confines of this glass.

Distillate, known as Low Wines, flowing from the still is monitored through the spirit safe and collected in the Low Wines Receiver. Once the strength of the distillate has fallen to 1% by volume, indicated by a combination of readings taken from hydrometers and thermometers contained within the spirit safe, the oil fire and flow of steam to the still are turned off, the air valve and man door are opened and the remaining contents of the still known as pot ale are discharged to drain. The cycle is then repeated. A batch of wash takes around six hours to be distilled.

Longrow

Low Wines from the wash distillation which have been collected in the combined Low Wines and Feints receivers is charged to No 1 Low Wines still. The first part of this distillation is returned to the combined receiver and is known as “ Foreshots “. This part of the distillation carries with it a high proportion of highly volatile components which are regarded as impurities that lend themselves to off notes in the new make spirit. The time running foreshots varies from distillery to distillery and is generally 20 – 30 minutes. During this initial part of the distillation water is sometimes added to the distillate in the spirit safe and the strength reduced to 40 – 46% alcohol, this is known as the water test or demisting test. The distillate when mixed with water will initially run “milky“, which is a result of the reaction to long chain fatty acids and their esters remaining in the condenser and inner surfaces of the still from the previous distillation being dissolved in the initial high strength alcohol. Once the distillate runs clear when water is added it can be diverted to the spirit receiver where it is collected as new make spirit. At this point heating of the still contents should be kept to a minimum so that the flow of distillate is slow and the temperature of the distillate collected kept below 20ºC. The flavour compounds required for Longrow production are captured more favourably at a temperature of below 20 degrees Centigrade. This also applies to the other two spirit types produced at Springbank.

The original strength of the distillate collected will be around 70% alcohol. Distillate is usually collected until the strength drops to 58% alcohol at 20ºC at which point the remainder is diverted to the combined receiver. The average strength of Longrow spirit collected in the intermediate spirit receiver (ISR) is 65 – 67% alcohol by volume. Distillation continues until a reading of 1% alcohol remaining in the distillate is achieved at which point the steam is turned off and the remaining contents known as spent lees are discharged to drain. The cycle is then repeated. One distillation cycle takes around 10 hours.

Springbank

Springbank spirit is said to be distilled 2 and a half times and the way that this is achieved is as follows. Wash is distilled , as with Longrow and Hazelburn production, to produce Low Wines. Low Wines are distilled, as with Hazelburn production, to produce Feints.

A mixture containing 90% Feints and 10% of Low Wines is processed in No 2 Low Wines Still and the middle cut of this distillation is collected as Spirit.

The strength of spirit cut collected from Springbank production will be between 76% and 60% alcohol with the average being 68-70% alcohol in the ISR. One distillation cycle for Springbank is around 13 hours.

Hazelburn

This spirit was first distilled during 1997 and is produced using a “triple Distillation“ process. During this distillation Low Wines and Feints are collected in separate receivers known as The Low Wines Receiver and The Feints Receiver. Low Wines from the wash distillation is collected in The Low Wines Receiver and distilled in No 1 Low Wines Still. The total of the distillate produced is collected as Feints in The Feints Receiver.

No 2 Low Wines Still is then charged with only Feints and Spirit is produced from the “ middle cut “ of this distillation. Foreshots and feints are returned to The Feints Receiver. The strength of spirit from Hazelburn distillation collected will be between 80 – 63 % alcohol with the average strength being 70 – 72% alcohol in the ISR. One distillation cycle for Hazelburn takes around 13 hours.

New Make Spirit

The Spirit collected in The Intermediate Spirit Receiver is transferred to The Spirit Receiver Warehouse Vat where an “account“ of the spirit is taken. An “account“ consists of the vat being dipped and the bulk litres and strength of the spirit ascertained. Spirit is then normally reduced to 63.5% alcohol by volume by the addition of water prior to being filled into casks. The spirit is nosed to ensure that the characteristics associated with each new make spirit is as it should be. Samples are taken for comparison with previous samples to ensure continuing adherence to character.

As always please email any questions and we will try to answer them.

All the very best to you all in the future

Stuart Robertson Distilleries Manager

As always, if there’s anything you would like to ask, or comment on please feel free to get in touch with me. I like to be busy, so don’t be shy – get in touch.

Slainte

Janet

for Springbank Society (contact Janet at society@springbankwhisky.com for information on how to join the Society)

www.springbankwhisky.com 

NEW BRAND CONTROLLER FOR CUTTY SARK

The Edrington Group announced today that Jason Craig has been appointed brand controller with the newly-acquired Cutty Sark blended Scotch whisky brand.

Jason, previously global controller with Highland Park single malt, has 20 years experience in advertising and marketing, specifically the Scotch whisky industry.

Following his appointment, Jason commented: “This is an exciting time for Edrington and Cutty Sark. Having the opportunity to steer the future of a premium iconic brand with such a long and prestigious blended heritage is going to be a brilliant challenge.”

Ian Curle, Edrington’s chief executive, commented: “I would like to congratulate Jason on this appointment and wish him future success. Edrington has been working with the Cutty Sark brand since 1936 and we are delighted to own it outright. The Cutty Sark brand is an important part of our history and it will be an important part of our future.”

Visit the Cutty Sark at www.cutty-sark.com/

There’s a locked door at the Glenrothes Distillery, which normally is not open to visitors. The sign above the door reads “I.S.” — and stands for “Inner Sanctum.” Ronnie Cox has the key to that door, and his inner sanctum has samples of every Glenrothes single malt expression ever released. We’ll go through a couple of very rare Glenrothes whiskies during a chat with Ronnie on this episode. In the news, William Grant & Sons buys the Tullamore Dew range of Irish whiskies and the results of the Spirit of Speyside Whisky Festival Awards.

Visit WhiskyCast at www.whiskycast.com

Weekly Liquor Specials

Bushmills Irish Whiskey…$15.99
Canadian LTD 1.75L…$10.99
Dewar’s White Label 1.75L…$29.99
Famous Grouse Scotch 1.75L…$25.99
J & B Scotch 1.75L…$25.99
Jack Daniels Black…$18.99
Jim Beam Bourbon 1.75L…$21.99
Knob Creek Bourbon…$21.99
Seagram’s Crown Royal 1.75L…$38.99
Southern Comfort 1.75L…$19.99
Canadian Club 1.75L $15.99
Johnnie Walker Black Label 1.75L $49.99

*Prices valid w/Binny’s Card May 5 through May 11, 2010.

Visit Binny’s at www.binnys.com

Ralfy posts Whisy Review # 129 – of an Cnoc 12 year old at www.ralfy.com and scores it as it deserves.

Hirsch Selection  Small Batch Reserve Bourbon

This week only $24.99
Regular Price $30.00

Nose

Opening sniffs pick up nearly prickly and yet pleasingly spirit aromas of oak resin, sawdust, and pine; the aggressive aroma doesn’t lose any steam after another seven minutes of air contact and swirling, remaining potent and spirity.

Palate

The entry takes your breath away as the rollicking aspects of the aroma suddenly calm down into a sophisticated and caramel-sweet opening taste experience that’s oily, spiced, and remarkably fruity (raisins, dates); mid-palate taste profile jumps off the radar screen as the multilayered flavor dives deeply into bakery shop tastes (prune Danish, raspberry-filled cookie, strawberry…oh man, this one is ripe and bountiful) as well as nutty and woody (maple syrup).

Finish

Semisweet and honeyed, rich but vibrant, and not the least fat or clunky, and simply divinely delicious. For under $50 AN INCREDIBLE STEAL and other example of the peerless value of Kentucky Straight Bourbon. This is a world-class spirit. Wow.

Score: *****/Highest Recommendation
Spirit Journal Rating 2009

This special price is available now till  Tuesday May 11, 2010 or while supplies last. Don’t miss this special offer, order your bottles today.

Visit D&M at www.dandm.com

EASTER AT BLADNOCH

Compiled by Sue

Two weeks ago Kevin, Mabel and myself loaded the car to the roof, filled the top-box and set off for Bladnoch.

It was a beautiful sunny day in Ulverston and we enjoyed the very scenic drive North through the lakes and into Scotland. We were looking forward to spending a fortnight in the mild climate of Galloway – doing a bit of sight-seeing and fishing while the sun shone gently down on us! I thought I’d pop into the distillery now and again – just to catch up on the gossip and lend a hand if needed.

Our holiday accommodation at Bladnoch is Raymond’s caravan – situated behind the old maltings with wonderful views of the distillery and the River Bladnoch. It’s very well appointed and has served us well since we left for Southern climes!! Though I did turn rather green with envy when stillman Hugh gave us a guided tour of his new 5 star luxury caravan parked next to ours…… However, once we had unloaded the car, got the heating on and the fridge stocked it was home from home. Mabel settled in her bed in the corner of the caravan and we settled down with a cold beer to watch the River Bladnoch flowing fast and deep past the distillery gardens. It was quite a sad sight – the prolonged bad weather had taken its toll on Raymond’s carefully tended gardens. The range of spectacular palm trees had not fared at all well, and were shedding leaves throughout the grounds. However , we tackled the garden on Saturday afternoon while Raymond and Florence were “Spring Cleaning” in the Distillery.

We very soon realised that dreams of “semi-tropical” weather were just that…. it rained, and rained, and rained, then just when we thought the sun was going to shine – it rained again, driven by gale force winds!! So the fishing was reduced to one unsuccessful afternoon and I popped into the distillery every morning at nine and popped out again at five – or six!!

The crew are Bladnoch were working at full stretch – the afternoon we arrived Hugh & John were unloading casks from a lorry that arrived a day late. The day before, the driver had ignored the “low bridge” signs on the A75 at Dunragit and wedged his vehicle under it and lost part of the load….. Chaos and road closures ensued when a replacement lorry was brought in – along with fork-lifts, and the load of palletised casks was transferred then kept in secure storage overnight in Stranraer. When they finally arrived at Bladnoch it was clear that a number of the casks had had a lucky escape being rather battered and muddy from their off-road experience!!

One memorable day was the one where we lost power at 3:30 in the morning…………I’ll let Raymond express his thoughts on that one………..

Despite the adverse weather forecast Florence and I went up to Glasgow yesterday morning in very squally conditions to pick up the Benriach. There was slushy snow in the Galloway Hills. We hadn’t had a great nights sleep. The electricity had gone off about 3.30 am and came back on again but this had set off the distillery alarms which required me to go walk about over to the shop in my pyjamas in the middle of a cold night to stop the alarms and re-set the system. They went off again just after 4 am and unfortunately this time the electricity remained off. It’s amazing how everything seems to be dependent on electricity.

While we were up in Glasgow a tanker lorry arrived down from Arran but without electricity John and Hugh were unable to pump the new-make spirit into the spirit tank. The unfortunate driver had been delayed on Arran on Monday during a power cut and couldn’t get off the island on Tuesday because of high seas and was fairly disconsolate when I arrived back from Glasgow. The unfortunate thing was that in times like this the electricity authorities usually decide not to be available on the phone for information purposes, so you are left wondering if and when the supply will be re-connected soon.  I decided we’d better hire a 3 phase generator but this was easier said than done as the emergency covered nearly all of Dumfries and Galloway and hospitals, schools and other businesses had snapped up everything. Eventually after a forty mile round trip I managed to hire one which unfortunately turned out not to powerful enough to drive the very large pump on the back of the lorry. So we ended up disconnecting the distillery worts pump and after some make shift plumbing and with the use of the generator we managed to get the tanker emptied of 27000 litres of Arran new-make and the driver headed for home. An hour later the electricity came on.

Of course this had to happen on one of the coldest March days in Bladnoch!The rest of us did what we could throughout the day – the boys working in the warehouses where they could in the very dim light. As you know – we do all our labelling by hand so that carried on in the gloom of the old tearoom and also used the time to catch up on the packaging of forum orders. The hot soup from the Brig-End at lunchtime was very welcome….. Even so the visitors continued to arrive at the Visitor Centre – tours were not practical and the till and card machine weren’t operating so cash sales and promises of tours later in the week were the order of the day.

As I mentioned earlier we have been very busy with our Forum Bottles. Raymond sourced a number of casks that were bottled just before Easter and offered to Forum Members. They are all now available in our Webshop and in the Distillery Shop. We would normally only have one Forum Bottling at any one time – this time we had Caol Ila, Glenburgie, Benriach, Glen Elgin, Linkwood, Longmorn and Cambus!!!

The Easter Weekend was very busy – in spite of the atrocious weather. There’s nothing like Galloway rain for sending visitors running for cover in the distillery from the deluge…. People travelled to Bladnoch from Germany, Sweden, Canada, Ukraine, the USA, Netherlands and Newton Stewart. Raymond delighted folk with his “extended” tours and even Kevin was called in to take a group of Belgian visitors around who required a French speaking guide. As always we like to hope they all left Bladnoch with great memories – and a bottle of Bladnoch – as so many of you have done in the past….

 To our many friends all over the world we would like to say “Thank You” for your continued support of The Spirit of the Lowlands

Slainte!

Sue

BLADNOCH DISTILLERY

BLADNOCH

WIGTOWN

DG8 9AB
01988 402605

www.bladnoch.co.uk

bladnoch@talktalk.net

What a fantastic newsletter! Well done! WI

Hi All,

Hope you are all enjoying your Bank Holiday weekend – shame about the weather!

I needed to let everyone who is thinking of coming to the London event in May know that there have been a few changes…

First of all we are focussing purely on the Saturday May 15th now as Sunday wasn’t proving popular.

Secondly, we are now hosting a full day event rather than split sessions as we wanted to make it as good value and as simple as possible.

Thirdly, we have reduced the price permanently to £18 – amazing value!

Fourthly, we have moved! The new venue details are as follows…

The Hilton Tower Bridge
Tooley Street
London SE1 3BY

Still a fantastic venue and even more convenient for many! Nearest tube stations are London Bridge and Tower Hill.

If you haven’t yet signed up and would like to come along, I am prepared to offer the first 50 people to reply to this email saying they would like to come an additional £3 discount, making tickets only £15!

It is going to be a great day with lots of new things going on during the day, plus a fantastic band (www.timhain.com) to play between 6 and 7pm.

Miss it at your peril and keep the whisky revolution moving onwards and upwards! To view more details on the event, please visit http://tinyurl.com/Whisky-Lounge

I look forward to seeing you soon.

Cheers,

Eddie Ludlow
Whisky Evangelist

thewhiskylounge
www.thewhiskylounge.com
eddie@thewhiskylounge.com

IWSC Spirit Panel Judge 2009-present

Since we announced at the end of last year that we had distilled some new make spirit using peated malt, we have had requests to bottle some of the spirit and also to sell casks filled with spirit which is produced from peated malt.

Firstly we can let you all know that we will be bottling some of the peated new make spirit over the coming months and this will be available through our on-line retail shop initially and dependent upon demand we will make this available through our importers also.

Secondly we have decided that we will produce some more peated spirit at the end of June and at that stage we will fill both Octave Casks and 250 Club Casks. To give us an idea of how many people are interested in purchasing one or other of these types of casks could anyone who is interested please let me know by sending an email to casks@glenglassaugh.com

We are continuing to improve the website and we now have a list of UK stockist and a list of our International Distributors. These can be found under the section called “Our Products”

Over the coming weeks there will some further changes to the site and we will also be able to tell you about some future products which we are currently working on.

As always please let me know if you have any comments or suggestions.

Slange

Stuart