BERRY BROS. & RUDD 2023 AUTUMN RELEASE
INCLUDES CHRISTMAS BOTTLING

Britain’s oldest spirits and wine merchants Berry Bros. & Rudd has released its third seasonal release of 2023.

The collection exhibits a well-varied range of spirit types, flavours and ages to appeal to an array of palates, including a Christmas edition bottling.

With unparalleled expertise in the vast world of spirits, the Berry Bros. & Rudd team of experts have selected eight bottlings for the Autumn Release, with a broad geographical span encompassing the northern Highlands of Scotland to the warm climes of the Indian Ocean.

The release largely centres on showcasing the most prolific distilling region in Scotland, Speyside, including an exquisite 1975 Exceptional Cask from Dufftown, offerings from Glenlossie and Balmenach and a duo of bottlings from Linkwood.

Joe Whittaker, Global Brand Ambassador for Berry Bros. & Rudd Spirits, commented:

“This year’s Autumn Release celebrates the outstanding and wholly distinguishable talents of Speyside distillers. For instance, we have two bottlings from Linkwood Distillery which could not be more singular. 

One of which is a Christmas Edition Single Malt Scotch Whisky bottling, Linkwood 2010, that has been finished in a Pedro Ximenez cask. Its flavours epitomise the festive season, making it the quintessential dram to be enjoyed and shared over Christmas.”

Completing the portfolio of Scottish whiskies is a Ledaig bottling hailing from the Isle of Mull, matured in Oloroso casks which balances peat-smoke and Sherry wood style wonderfully.

As part of its 325th anniversary year, Berry Bros. & Rudd continues its exploration into English whiskies, the Autumn Release features a cask from White Peak Distillery, offering a worthy introduction to the burgeoning English whisky scene.

The 2023 Autumn Release, featuring Linkwood 2013, Balmenach 2011, Glenlossie 2010, Linkwood 2010 Pedro Ximenez Finish, Wire Works 2018, Ledaig 2009 and Dufftown 1975, will be available from 7th September 2023 at bbrspirits.com.

TASTING NOTES

Linkwood 2013

This is an excellent example of Bourbon cask matured Speyside. Aromas of warm Victoria sponge, buttery coconut and fudge lure you into the glass. The palate follows the theme with spiced vanilla yoghurt, aniseed, and toasted oak before lighter stewed apple and pear come to the fore. Spice shows through on the finish alongside a lick of vanilla iced tea.

ABV: 46.0%

RRP: £75.00

Balmenach 2011 Cask #121

At first sniff, zesty and grassy notes rise out the glass followed by vibrant green fruits and orange. The palate is wonderfully citrusy, with tangy Granny Smith apples and a pleasing dollop of spirit sulphur. The finish brings grilled lime, barley sweets and a touch of hay. This is a thoroughly pleasing, distillate driven dram.

ABV: 54.4%

RRP £75.00

Glenlossie 2010 Cask #4884
This Glenlossie – matured in a first fill ex-Bourbon cask – sings from the glass, announcing itself with rich flavours of spiced crème brûlée, fresh apples, lime zest, vanilla pods and clove. It is a huge, muscular whisky. This theme continues on the palate, demanding your attention with waves of fresh shortbread, wood spice, fresh fruit and a touch of new leather. This style of wood-forward whisky works wonderfully at cask strength as the alcohol integrates beautifully with the rich character. Cinnamon and cloves linger on the finish, leaving one thoroughly impressed and ready for that second sip.

ABV: 50.5%

RRP: £75.00

Linkwood 2010 Christmas Edition Cask #301235 Pedro Ximenez Finish
Spice and apricot jelly aromas tease on the nose before vanilla and nutmeg develop with time. The palate is a pleasing balance of orange liqueurs, dark chocolate and marzipan all rolled in a layer of oak and cinnamon. More orange notes roll across the finish alongside apricots and clove. This is a hugely fulfilling dram, perfect after a long Christmas day to be enjoyed with friends and family.

ABV: 52.4%

RRP: £96.00

Wire Works 2018 Cask #128
Matured in a barrel which was left over smoke, after the charring process this whisky showcases the deliciously fruity distillate found at White Peak Distillery and pairs it with dense oak and complex smokes. Wood smoke and peat smoke delicately wisp around on both the nose and finish. Flavours of skin-on almonds, toasted spices and touches of nectarine make this a splendid Derbyshire dram.

ABV: 60.9%

RRP: £125.00

Ledaig 2009 Cask #700327 Oloroso Finish

Smoked bacon, grilled meats and bonfire ash draw you into this glass before it develops into peat bogs, hearths and soot. Everything deepens on the palate bringing more smoked meats, with Cullen skink and wood smoke. Lingering savoury smoke and cocoa endure on the palate. A dram to enjoy while mulling over why peat devotees always flock to Islay.

ABV: 53.5%

RRP: £130.00

Dufftown 1975 Cask #10430
Bottled at natural strength, this suave, old dram makes an entrance with beguiling aromas of buttered toast, rosewater and wildflower meadows. The palate gently builds with 45 years of character displaying fruit salad chews, sandalwood, argan oil and smoked pineapple. Warm cherries pop on the back palate. A long and contemplative finish brings subtle spice and orange zest.

ABV: 40.1%

RRP: £1,000.00

Berry Bros. & Rudd

Tracing its history back to 1698, when an enterprising woman called the Widow Bourne started an “Italian grocers” at No. 3 St James’s Street in London, selling tea, snuff, spices and the most fashionable drink of the day, coffee. In due course, the focus shifted to something a little bit stronger. As wine became important to the business, so too did spirits, and Berry Bros. & Rudd started bottling casks under its label in the early 19th century, making it Britain’s oldest independent spirits bottler.

From the creation of Cutty Sark whisky at the start of the 20th century, Berry Bros. & Rudd remains at the forefront of spirit innovation. Its team of experts search and develop unique spirits around the world. While much has changed over the years, Berry Bros. & Rudd are still owned and managed by members of the Berry and Rudd families, and continue to supply the British Royal Family, as it has done since the reign of King George III.

bbrspirits.com

CHIVAS BROTHERS MAKES ITS CARBON CUTTING SUCCESSES ‘OPEN SOURCE’ TO HELP THE SCOTCH WHISKY INDUSTRY REACH NET ZERO GOALS

The Scotch whisky producer has deployed highly efficient heat recovery technologies within the whisky distillation process, halving carbon emissions at its Glentauchers distillery

Chivas Brothers, the Scotch whisky business of Pernod Ricard and maker of global Scotch whisky brands including Chivas Regal and The Glenlivet, has today made the expertise and learnings from its successful integration of enhanced heat recovery technologies ‘open source’. The move was made after the application of the technology at its Glentauchers site showed significant benefit in carbon emissions reduction, providing insights that will benefit the industry at large if adopted at other suitable distillation sites.

The sharing of its design process and implementation insights is intended to put collaboration ahead of competition on the road to net zero, rooted in the belief that distillers must work together to create a sustainable future for Scotch, Scotland’s largest export.

The heat recovery technologies, including Mechanical Vapour Recompression (MVR) and Thermo Vapour Recompression (TVR), are designed to capture and recycle heat generated in the distillation process that would otherwise go to waste.

To date, these have reduced total energy consumption almost by half (48%) at Chivas Brothers’ Glentauchers distillery, near Keith in Speyside, Scotland, reducing the site’s total carbon emissions by 53% as a result. This represents an energy saving equivalent to powering 4,979 average UK homes¹ – more than all the houses in Keith² – for an entire year.

The business’ ambitious plans to roll out these integrations across all viable sites is part of a drive to achieve carbon neutral distillation by the end of 2026. Chivas Brothers expects these technologies to reduce its overall energy consumption and carbon emissions in distillation by one third, which is more than 30,000 tonnes of CO₂ per annum, or the equivalent of 67,226 UK homes.

While not suitable for application in every distillery, Chivas Brothers estimates that if these technologies were applied by the wider industry’s malt distilleries alone, this could equate to a saving of some 1,756Gwh per year – enough to power 605,000 average homes for a year¹, more than the number in Edinburgh and Aberdeen² combined.

Commenting on the ‘open source’ move, Jean-Etienne Gourgues, Chairman and CEO of Chivas Brothers, said:

“Heat recovery forms a critical part of our commitment to achieve carbon neutral distillation by 2026. Findings with such significant impact must be shared; this technology has the potential to transform our industry and accelerate its progress to net zero.

“That’s why today we’re making our design process and implementation learnings available to all”, he continued. “As a business with a long history of innovation, we believe this is the right thing to do. Collaboration across our industry will be fundamental if we are to meet collective ambitions around sustainability, safeguarding the long-term future of our product and our planet. Understandably, this technology won’t be right for every distillery, but we encourage our peers to explore whether it has the potential to reduce their own carbon output.”

A case study has been published by Chivas Brothers, outlining the benefits and savings achieved, plus additional detail on the basis of design used. The business will also host a series of dedicated open house events at its Glentauchers site, creating an opportunity for other distillers to see the technology, how it has been integrated and facilitate industry learning, while aiming to demystify some of the recurring hurdles around the implementation of these technologies.

The company’s recent successes in heat recovery are a continuation of its 2021 pilot programme, which achieved energy reductions of 88% on a single pot still and showcased the potential if adopted across distillery operations. The pilot programme at Glentauchers was part-funded by the Scottish Government through the Scottish Industrial Energy Transformation Fund, which aims to support decarbonisation and energy efficiency in Scotland’s industries.

Scottish Government Energy Minister, Gillian Martin, said:

“Chivas Brothers has led the way with an innovative approach which has halved energy consumption at their Glentauchers distillery. Sharing this breakthrough with the wider whisky industry has the potential to advance efforts to reach net zero across the sector.

“Recycling heat from malt that would be the equivalent of powering all the homes in Edinburgh and Aberdeen could be a game changer for the industry, and a boost to Scotland’s economic growth while helping reach our climate change goals.”

The successes of this programme are shared with the company’s supplier, Piller Blowers & Compressors GmbH, manufacturers of high-performance blowers and compressors for the process industry, whose team worked alongside Chivas Brothers to adapt its technology for distillery applications. As a result, the technology achieved a Co-efficient of Performance of 12, meaning for every 1 kwh of electricity input, 12 units of heat were generated. This level of performance is essential if the technology is to make a meaningful contribution to carbon reduction, while also delivering cost-effective improvement in energy efficiency.

The case study and basis of design will be available for download via https://www.chivasbrothers.com/sustainability/open-source/

Registrations of interest to attend the Open House sessions can be lodged via https://www.chivasbrothers.com/sustainability/open-source/

Disclaimer: Each distillery requires a bespoke heat recovery solution that is fit for purpose for its size and layout. The information provided in this document has been compiled internally by Chivas Brothers Limited and reflects the successful installation at Glentauchers. This information is provided in good faith; however, it is the responsibility of the system designer to ensure that their particular installation suits their specific site and equipment layout. Results from any installation may differ from those achieved by Chivas Brothers Limited.

MAKER’S MARK ANNOUNCES NEW UK BRAND DIPLOMAT, CHARLOTTE PEDERSON

30^th August 2023, London: Edrington UK announces the appointment of its latest UK Brand Diplomat for Maker’s Mark bourbon, Charlotte Pederson.

Pederson’s new role will centre around brand engagement and education within the UK on- and off-trade, providing bespoke educative programmes into the brand and bourbon category, as well as supporting the brand development strategy. Pivotal to the role, will be driving and communicating the brand’s higher purpose credentials, having earned its B Corporation Certification last year – making Maker’s Mark the largest bourbon distillery in the world and the first in Kentucky’s famed Bourbon Country to achieve this distinction.

Pederson will transition from her position as Whisky Specialist at Edrington UK, where she played a key role as an education provider for the business’s portfolio of luxury and premium whiskies, which includes Highland Park, The Glenrothes, Bowmore and Laphroaig.

Andrea Montague, Head of Advocacy at Edrington UK, states:

“We are excited to see Charlotte transition into her new role as Maker’s Mark Brand Diplomat. Her experience and skillset gleaned through leading in-house training sessions and drink development strategies as Whisky Specialist means she is perfectly placed to shine in the role and continue educating others on this growing category.”

Prior to joining Edrington UK, Pederson enjoyed a successful and highly respected career as Head Bartender and Bar Manager across venues in London, Paris, and Barcelona. Commenting on her new role, Charlotte Pederson says:

“Maker’s Mark is not only an iconic American Whisky, but a brand that is committed to being a force for good, with years of industry-leading efforts to benefit the lives of their team, customers, communities and shared natural environment.  I could not be more excited to be the new Maker’s Mark Brand Diplomat in the UK to communicate these credentials as well as the rich brand story that sets Maker’s Mark apart. Having recently visited the home of Maker’s Mark at Star Hill Farm and seen where the magic happens, I am even more looking forward to sharing the exciting things in store for the brand this year.”

 About Maker’s Mark® Bourbon

In 1953, in Loretto, Ky., Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency and, finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a “commodity” into a premium handmade spirit, and today Maker’s Mark continues to make its bourbon the same way. That time-tested approach seems to still be working just fine 60+ years later, as Maker’s Mark Kentucky Straight Bourbon was awarded a Gold medal at the esteemed International Spirits Challenge in 2022. In recent years, Maker’s Mark has introduced thoughtful, super-premium innovations to its portfolio, including Maker’s Mark 46, Maker’s Mark Wood Finishing Series, Maker’s Mark Cask Strength and Maker’s Mark Private Selection, the brand’s first-ever custom barrel program. Today, Maker’s Mark is the largest bourbon distillery in the world to achieve B Corp Certification and the first distillery to achieve Regenified certification, a reflection of the brand’s dedication towards building a more inclusive and sustainable economy. For more information, visit www.makersmark.com.

About Edrington UK

Edrington UK is the UK’s number one whisky supplier, part of the global Edrington family and responsible for the UK sales, marketing and distribution of a portfolio of premium brands including The Macallan, Highland Park, The Glenrothes, The Famous Grouse, Naked Malt and Brugal. As a distribution partner of Beam Suntory, Edrington UK also represents many of its brands in the UK marketplace, such as Jim Beam, Maker’s Mark, Bowmore, Laphroaig, Courvoisier and The House of Suntory range of Japanese craft spirits.

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
Maker’s Mark® Kentucky Straight Bourbon Whisky, 45% Alc./Vol. ©2023 Maker’s Mark Distillery, Inc., Loretto, KY.

https://www.makersmark.com/

International Beverage acquires New Zealand’s Cardrona Distillery

Global drinks business International Beverage has today (13^th September) announced its acquisition of Cardrona Distillery, one of New Zealand’s pioneering premium spirits producers.

The acquisition includes the Cardrona Distillery and visitor centre near Wanaka in New Zealand’s Crown Range Mountains; plus Cardrona’s portfolio of super-premium brands including Cardrona single malt whisky, The Reid Vodka, The Source Gin and the Rose Rabbit liqueurs.

Following the company’s recent acquisition of the Larsen Cognac business, this deal will give International Beverage a foothold in the dynamic New World spirits category, to complement its established and highly successful Scotch whisky and spirits brands which include Old Pulteney, Speyburn and Caorunn Gin. Desiree Reid, who founded Cardrona Distillery in 2015, will remain as Managing Director.

Cardrona is celebrated as one of New Zealand’s most innovative craft spirits producers. Its spirits are produced from grain to glass at the site and have earned multiple accolades since launch, including category wins over 4 consecutive years at the World Whiskies Awards.

International Beverage will focus on investment in the purpose-built distillery site and maximising the potential of Cardrona’s brands in the core New Zealand, UK and USA markets. They will also deploy International Beverage’s global network to build select new routes to market.

Cardrona Distillery founder and Managing Director Desiree Reid said: ‘This is an exciting day for all of us at Cardrona Distillery. Building Cardrona has been a remarkable journey, made possible through the work and support of many, many people. I’m thrilled that International Beverage shares our belief in Cardrona’s quality and potential as we embark upon the next chapter of our story together. I look forward to working with their team to bring our spirits to more people in markets around the world in the future.’

Malcolm Leask, Managing Director (UK) of International Beverage added: ‘A warm welcome to Desiree and everyone at Cardrona Distillery to International Beverage. We are delighted to have their skilled team and exceptional craft spirits join our business. The team has done an excellent job in building Cardrona’s super-premium brands to date with so much integrity, quality and potential for the future. We are very much looking forward to working with them to build on their success within our international network, as we strengthen our premium spirits portfolio for the global market’. 

About International Beverage

International Beverage is the international arm of Thai Beverage Public Company Limited.  It is one of the industry’s most dynamic global drinks businesses and specialises in developing distinctive, premium brands for global markets, with a portfolio that is led by a range of high-quality Scotch whiskies and some of the fastest growing premium spirits and beers. These brands are enjoyed by consumers in over 85 countries and include Old Pulteney single malt Scotch whisky, Hankey Bannister blended Scotch whisky, Caorunn Gin, Phraya aged rum, Mekhong Thai spirits, Chang Beer and Saigon Beer.  www.interbevgroup.com

About Cardrona

Founded in 2015, Cardrona Distillery is situated in the beautiful Cardrona Valley, in the Crown Range Mountains of New Zealand.  All Cardrona spirits are hand-crafted from grain to glass on site, and start with just three ingredients: pure Cardrona alpine water, malted barley and distillers’ yeast. The portfolio includes Cardrona Single Malt Whisky, The Source Gin, The Reid Single Malt Vodka and the Rose Rabbit Liqueurs. Founder Desiree Reid spent years researching distillation prior to establishing the purpose-built distillery. Cardrona’s The Reid featured in the World’s 50 Best Vodkas and Cardrona Whisky has been a category winner at the World Whiskies Awards for 4 consecutive years from 2020-2023.

Woodford Reserve Announces 5-Year Commitment to Buy Rye from Kentucky Farmers as Part of Research Project

INTRODUCING MAKER’S MARK® CELLAR AGED, AN INSPIRED NEW TAKE ON OLDER AMERICAN WHISKY

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

London, UK (August 2023) – Maker’s Mark® is proud to debut Maker’s Mark® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature? 

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft, and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper, and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavour experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavour with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof).

Cellar Aged will be available in the UK from October 2023 at £145 RRP at retailers including Berry Bros & Rudd London.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

About Maker’s Mark® Bourbon

In 1953, in Loretto, Ky., Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency and, finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a “commodity” into a premium handmade spirit, and today Maker’s Mark continues to make its bourbon the same way. That time-tested approach seems to still be working just fine 60+ years later, as Maker’s Mark Kentucky Straight Bourbon was awarded a Gold medal at the esteemed International Spirits Challenge in 2022. In recent years, Maker’s Mark has introduced thoughtful, super-premium innovations to its portfolio, including Maker’s Mark 46, Maker’s Mark Wood Finishing Series, Maker’s Mark Cask Strength and Maker’s Mark Private Selection, the brand’s first-ever custom barrel program. Today, Maker’s Mark is the largest bourbon distillery in the world to achieve B Corp Certification and the first distillery to achieve Regenified certification, a reflection of the brand’s dedication towards building a more inclusive and sustainable economy. For more information, visit www.makersmark.com.

About Edrington UK

Edrington UK is the UK’s number one whisky supplier, part of the global Edrington family and responsible for the UK sales, marketing and distribution of a portfolio of premium brands including The Macallan, Highland Park, The Famous Grouse, Naked Malt and Brugal. As a distribution partner of Beam Suntory, Edrington UK also represents many of its brands in the UK marketplace, such as Jim Beam, Maker’s Mark, Bowmore, Laphroaig, Courvoisier and The House of Suntory range of Japanese craft spirits.

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
Maker’s Mark® Kentucky Straight Bourbon Whisky, 45% Alc./Vol. ©2023 Maker’s Mark Distillery, Inc., Loretto, KY.

https://www.makersmark.com/

Kentucky Bourbon Hall of Fame® Inducts

Eight New Members

NEW HAVEN, Ky. – The Kentucky Bourbon Hall of Fame® today inducted eight luminaries into its elite ranks, including distillery founders and craftsmen, influential government leaders, a groundbreaking activist and the first father and son to share the prestigious honor in the same class.

An all-time high of 300 guests attended the luncheon ceremony at The Legacy at Log Still Distillery in Nelson County. The invitation-only event, known for attracting the industry’s most revered legends and champions, is held annually in conjunction with the Kentucky Bourbon Festival.

Kentucky Gov. Andy Beshear congratulated the inductees and thanked the packed crowd for investing billions of dollars to grow the global industry here at home while building and strengthening local communities in every part of the Commonwealth.

“Kentucky’s signature Bourbon industry employs thousands of our people to produce a product that is known and loved around the world,” Gov. Beshear. said. “The Kentucky Bourbon Hall of Fame ceremony is a great chance to celebrate this industry and the innovators whose vision keeps pushing Kentucky Bourbon to new heights.”

Created in 2001 by the Kentucky Distillers’ Association, the Kentucky Bourbon Hall of Fame® recognizes individuals and organizations that have made a significant and transformational impact on Bourbon’s stature, growth and awareness. It is the highest honor given by the signature industry.

KDA President Eric Gregory said, “The Kentucky Bourbon Hall of Fame is always my favorite event of the year. It’s the one time where we all gather together to share our successes and toast the lives, legacies and journeys of those who have forever changed our timeless craft and played a major role in building a stronger Kentucky for generations to come.

“On behalf of the KDA, we offer our deepest thanks and heartfelt gratitude to this year’s inductees for their distinguished service to our industry and our beloved Commonwealth. We are an industry built on friendship and collaboration, and this year’s class is a testament to that tradition.”

This year’s inductees are, in alphabetical order (full bios, as provided by each inductee, are attached):

• Jerry O. Dalton, retired Master Distiller, Jim Beam. A 22-year industry veteran, Dalton worked as a chemist for Barton Brands before moving to Jim Beam where he spent 12 years, finishing out his career as Master Distiller succeeding the legendary Booker Noe.

• The late Mrs. Dixie Sherman Demuth, Owner, Dixie’s Elbow Room. A bar owner in the 1950s, Demuth took her fight for women’s rights to the Kentucky Court of Appeals, which overturned a 200-year-old law to allow women to serve and enjoy alcohol in a public bar.

• Greg Fischer, former Mayor of Louisville, Ky. As a three-term mayor, Fischer is hailed for coining and promoting “Bourbonism,” a burgeoning hospitality movement focused on Louisville’s leading position in the Bourbon, tourism and local food scenes.

• Pete Kamer, Owner, Distillery Engineering. After retiring from a 45-year industry career with Seagram’s and Barton Distillery, Kamer started a leading consulting business that has helped launch dozens of distilling companies, including many Kentucky craft distilleries.

• Joseph J. Magliocco, President & CEO, Michter’s Distillery. Celebrating an industry career that spans 40 years, Magliocco resurrected the storied Michter’s brand and brought it to Kentucky, helping to lead the Whiskey Row renaissance in downtown Louisville.

• Dean Watts, Former Nelson County Judge-Executive. As the longest serving judge-executive in Nelson County history, Watts created a hospitable economic environment for the industry to flourish and welcomed several new distilleries during his 28 years in office.

• Chester ‘Chet’ Zoeller, Author, Historian and Co-founder, Jefferson’s Bourbon. After years of research, Zoeller wrote Bourbon in Kentucky, a comprehensive publication of his findings, cataloging nearly 1,000 distillers and brands across the Bluegrass State.

• Trey Zoeller, Founder, Whiskey Maker & Chief Strategist, Jefferson’s Bourbon. Since founding Jefferson’s Bourbon in 1997, Trey has developed dozens of award-winning Bourbon and rye expressions using unique blending and maturation techniques.

Candidates are nominated each year by the KDA and its member distilleries. A blue-ribbon committee – including all living recipients of the Parker Beam Lifetime Achievement Award – painstakingly reviews and selects applicants in three categories: Industry, Roll of Honor and Lifetime Achievement.

Representatives of the prestigious Parker Beam award include Jimmy Russell, Master Distiller of Wild Turkey; Bill Samuels, Jr., Chairman Emeritus of Maker’s Mark; Max Shapira, Executive Chairman of Heaven Hill Brands and Even Kulsveen, Executive Director of Willett Distillery.

Other member of the 2023 selection committee were Chris Morris, Governor of the Order of the Writ and Master Distiller Emeritus at Brown-Forman Corp.; Kevin Smith, immediate past chair of the KDA Board and Vice President of Kentucky Bourbon Affairs for Beam Suntory; and noted author Dixie Hibbs of Bardstown, who was appointed by KDA President Gregory.

Since the event was sold out, the KDA worked with noted Bourbon author Fred Minnick for day-of-event live streaming coverage in celebration of the ceremony, which can be viewed and shared at Live Stream Event  @FredMinnick.

The 2023 Kentucky Bourbon Hall of Fame® ceremony was sponsored by Blue & Co., LLC, Independent Stave Company, Joseph & Joseph Architects, Mint Julep Experiences, Shepherdsville/Bullitt County Tourism, and Vendome Copper & Brass Works Corp.

Bardstown-Nelson County Tourist and Convention Commission was the presenting sponsor of the luncheon and the signature toast with spirits from the annual Bardstown Collection of hand-picked expressions from local distilleries celebrating the rich heritage of Bardstown and Nelson County.

The KDA once again commissioned glassblowing artist Brook Forrest White, Jr. of Flame Run in Louisville to craft unique and contemporary awards that incorporate Bourbon-inspired motifs such as amber colors, copper and water.

For the first time ever, the award bases are made of Kentucky limestone from Kentucky Cut Stone in Lancaster, Ky. Limestone is one of the chief reasons why Kentucky continues to produce the overwhelming majority of America’s only native spirit.

Limestone acts as a natural filter for water used in the Bourbon-making process, removing iron and other impurities that could damage the whiskey’s color and taste. It also adds important minerals that are used by the yeast during the fermentation process.

Visit www.kybourbon.com and www.kybourbontrail.com to learn more.

About the Kentucky Distillers’ Association:

Founded in 1880, the Kentucky Distillers’ Association is the legendary voice for Kentucky’s signature Bourbon and distilled spirits industry. Its diverse and growing membership produces the overwhelming majority of the world’s Bourbon, from historic, global brands to emerging micro distilleries that are fostering the next generation of the Commonwealth’s landmark economic engine and its thriving, timeless craft. Member benefits include media relations, international trade development, private sampling events, technical assistance, economic development support, networking, legal defense, marketing strategies, governmental and regulatory advocacy and innovative tourism experiences through the KDA’s world-famous Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® adventures. A 501(c)(6) nonprofit organization, the KDA maintains an open membership policy, champions a strong commitment to the responsible and moderate consumption of spirits, and fights to curb underage drinking and drunk driving. Learn more at www.kybourbon.com and www.kybourbontrail.com

Ross & Squibb Distillery Honors the Repeal of Prohibition with September Release of Remus Repeal Reserve Series VII

Latest edition features a medley of five rare bourbons aged since 2007-2014

ST.LOUIS (Aug. 24, 2023) – Ross & Squibb Distillery Master Distiller Ian Stirsman announced the upcoming release of Remus Repeal Reserve Series VII Straight Bourbon Whiskey this September. The limited-edition bourbon is the seventh-annual offering of the distillery’s award-winning Remus Repeal Reserve Bourbon collection. Bottled at 100 proof/50% ABV, Remus Repeal Reserve Series VII retails for a suggested $99.99 per 750-ml bottle and will be available in limited quantities starting in September in honor of National Bourbon Heritage Month.

Created by Stirsman and the distillery’s team of master distillers and master blenders, Series VII is comprised of barrels aged between 9-16 years from its 175-year-old Lawrenceburg, Indiana, distillery. Made in Ross & Squibb’s signature high-rye style, Remus Repeal Reserve features a new medley of bourbons each year, allowing Stirsman and his team to experiment with their various mash bills and aged reserves. Remus Repeal Reserve Series VII is comprised of 6% 2007 Bourbon (21% Rye), 26% 2013 Bourbon (21% Rye), 26% 2013 Bourbon (36% Rye), 21% 2014 Bourbon (21% Rye) and 21% 2014 Bourbon (36% Rye). Series VII leads with aromas of caramelized pecans, candied cherry and maple syrup. The taste begins with rich caramel, maple and candied raisin, leading to a candied cherry, barrel char and rich cinnamon body. The finish delivers intense cinnamon and peppermint spice, with lingering notes of vanilla, caramel and oak.

“We believe we have some of the best whiskey in the world aging here at the Ross & Squibb Distillery. The Remus Repeal Reserve series allows our team the opportunity to showcase these great spirits, as well as showcase our expertise at blending our best barrels to create a special medley each year,” said Stirsman. “As the latest in this award-winning collection, Series VII is certain to be a highly sought-after and much-enjoyed member of the Remus Repeal Reserve family.”

Previous releases of Remus Repeal Reserve have achieved some of the highest recognition in the bourbon category, including winning Best Of Class at the 2021 Sunset International Spirits Competition, being named among the Top 5 American Whiskeys of 2021 by Fred Minnick, and earning 98 points from Tasting Panel Magazine (for both Remus Repeal Reserve Series IV and V). Remus Repeal Reserve Series VI earned a Master medal in The Spirits Business’ 2022 American Whiskey Masters competition, received the Double Platinum medal in the 2023 ASCOT Awards and was named among the top 10 whiskeys for 2022 by both Drinkhacker and The Whiskey Wash. 

Click here for a video of Ross & Squibb Distillery Master Distiller Ian Stirsman discussing this year’s release of Remus Repeal Reserve Series VII.

About Luxco

Founded in St. Louis in 1958 by the Lux Family, Luxco is a leading producer, supplier, importer and bottler of beverage alcohol products. Our mission is to meet the needs and exceed the expectations of consumers, associates and business partners. Merged with MGP Ingredients, Inc. in 2021 (Nasdaq: MGPI), Luxco operates as MGP’s Brands Division and manages all MGP/Luxco brands. This extensive and award-winning spirits portfolio includes well-known brands from four distilleries: Bardstown, Kentucky-based Lux Row Distillers, home of Ezra Brooks, Rebel, Blood Oath, David Nicholson and Daviess County; Lebanon, Kentucky-based Limestone Branch Distillery, maker of Yellowstone Kentucky Straight Bourbon Whiskey, Minor Case Straight Rye Whiskey and Bowling & Burch Gin; Jalisco, Mexico-based Destiladora González Lux, producer of 100% agave tequilas, El Mayor, Exotico and Dos Primos; and Ross & Squibb Distillery in Lawrenceburg, Indiana, where Remus Straight Bourbon Whiskey and Rossville Union Straight Rye Whiskey are produced. The innovative and high-quality brand portfolio also includes Penelope Bourbon, Everclear Grain Alcohol, Pearl Vodka, Saint Brendan’s Irish Cream, The Quiet Man Irish Whiskey, Green Hat Gin and other well-recognized brands. For more information about the company and its brands, visit luxco.com.

Gov. Beshear Proclaims September as Bourbon Heritage Month in Kentucky

Bourbon Boom Continues to Build Strong Local Economies and Increase Tourism Across the Commonwealth

FRANKFORT, Ky. – Recognizing the Commonwealth’s centuries-old distilling industry, its deep agricultural roots and its growing economic and tourism impact, Kentucky Gov. Andy Beshear today proclaimed September as Bourbon Heritage Month in Kentucky.

The proclamation, available here, highlights the state’s $9 billion Bourbon and distilling industry, how it drives and elevates tourism across the Commonwealth and sustains more than 22,500 jobs with an annual payroll topping $1.23 billion.

It cites Kentucky Bourbon as a chief part of the Commonwealth’s agricultural, agritech and agritourism industries, with distillers purchasing more than 13.5 million bushels of corn and other grains every year from local farm families – a number that continues to grow.

“Bourbon is essential to building Kentucky’s economy, supporting local communities and farmers, and giving thousands of families a good-paying job,” Gov. Beshear said.

“We are grateful to these industry leaders for their commitment to growing right here in Kentucky – because when Bourbon succeeds, so do we. During my administration alone, we’ve announced a record $2.2 billion plus in investment across 56 projects, which are expected to create over 1,200 jobs in this signature industry.”

Kentucky Distillers’ Association President Eric Gregory welcomed the Governor’s proclamation and the spotlight it brings to the industry’s growth and impact.

“With worldwide interest continuing to escalate for our historic and signature distilling industry, Bourbon is building Kentucky in new and exciting ways,” Gregory said.

“We proudly carry forward the historic distilling traditions that have been a defining agricultural and manufacturing endeavor since before Kentucky was a state, while expanding the impact of tourism every year to our local communities through our Kentucky Bourbon Trail® experiences.

We’re grateful for the Governor’s ardent support of the Kentucky Bourbon industry that impacts every community in Kentucky and the fervent interest from enthusiasts and tourists around the world,” added Gregory.

With 100 licensed distilleries across 40 of the Commonwealth’s 120 counties, Kentucky’s distilling industry continues to add jobs, locations and economic and tourism impact for local communities.

The industry is in the middle of a $5.2 billion, 10-year building boom. Those projects include investments in production capacity, warehousing and bottling, as well as tourism-related amenities such as dining, entertainment and lodging facilities.

Since the turn of the century, Bourbon production has skyrocketed more than 475%. Kentucky now boasts more than 11.4 million barrels of Bourbon aging in warehouses across the Bluegrass, the greatest amount ever in its distilling history.

Distillers filled more than 2.6 million barrels in 2021 alone, up from 2.4 million the prior year and the fourth consecutive year that production topped 2 million.

Bourbon tourism continues to break records, as well.

Kentucky Bourbon Trail® tourists made a record 2.1 million distillery visits last year, the first time the KBT® experiences eclipsed two million in total attendance in its history. In the last 10 years, the amber adventure has skyrocketed by a phenomenal 370% in attendance.

KDA President Eric Gregory said KBT® experiences are an integral part of local and state tourism efforts. Research shows Bourbon tourists trend younger, spend between $400 and $1,200 on their trip, travel in large groups and stay longer than the average visitor to Kentucky.

More than 70% of visitors are from outside Kentucky and nearly half have household incomes over $100,000, all of whom bring new revenue and additional economic momentum to Kentucky counties and cities.

The Kentucky Bourbon Trail Craft Tour® welcomed four new members this year, for a total of 46 distilleries across the two trails. These additions create new and engaging tourism opportunities and experiences for the state’s spirits-producing communities.

About the Kentucky Distillers’ Association:

Founded in 1880, the Kentucky Distillers’ Association is the legendary voice for Kentucky’s signature Bourbon and distilled spirits industry. Its diverse and growing membership produces the overwhelming majority of the world’s Bourbon, from historic, global brands to emerging micro distilleries that are fostering the next generation of the Commonwealth’s landmark economic engine and its thriving, timeless craft. Member benefits include media relations, international trade development, private sampling events, technical assistance, economic development support, networking, legal defense, marketing strategies, governmental and regulatory advocacy and innovative tourism experiences through the KDA’s world-famous Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® adventures. A 501(c)(6) nonprofit organization, the KDA maintains an open membership policy, champions a strong commitment to the responsible and moderate consumption of spirits, and fights to curb underage drinking and drunk driving. Learn more at www.kybourbon.com

Still Installation Brings Heaven Hill One Step Closer to a ‘Bourbon Capital Homecoming’

Heaven Hill Brands marks major milestone in Heaven Hill Springs Distillery construction

with installation of Vendome copper still

Bardstown, Ky. (August 31, 2023) – Heaven Hill Brands, the nation’s largest family owned and led spirits producer, marked a major milestone today in the more than $200 million project to build a new distillery in the Bourbon Capital of the World. Construction partners and media joined the company as they completed installation of the distillery’s Vendome copper still. This critical piece of the new Heaven Hill Springs Distillery marks a major step towards returning the company’s distilling processes to Bardstown for the first time since the 1996 fire that destroyed the original distillery.

The major milestone in the Heaven Hill Springs Distillery project coincides with the start of Bourbon Heritage Month and upcoming Kentucky Bourbon Festival, celebrations that have become synonymous with the rich heritage and craftsmanship of Kentucky Straight Bourbon.

“This project represents a significant investment in the future of bourbon production, solidifying Heaven Hill’s commitment to upholding the time-honored traditions that have made Kentucky Bourbon world-renowned,” said Allan Latts, co-president of Heaven Hill Brands.

The distillery is being built at 1015 Old Bloomfield Pike and is expected to be operational by the end of 2024. Initial production is slated for 150,000 barrels a year, and over time will have capacity to ramp up to producing 450,000 barrels annually. This will be in addition to the company’s distilling that occurs at the historic Bernheim Distillery in Louisville, which will continue to operate at full capacity of 450,000 barrels annually.

The new Vendome copper still was shipped by Vendome to Bardstown in two pieces on separate flatbeds. At nearly 60 feet tall and weighing more than 22,000 pounds, this still is capable of producing 35,500 proof-gallons per day which is equal to more than 500 barrels per day. Crafted from copper, a material celebrated for its role in distillation due to its exceptional heat conductivity, the still represents a marriage of traditional and modern technology. The state-of-the-art piece of equipment is poised to play a pivotal role in shaping the character and flavor profile of Heaven Hill’s future whiskeys.

In line with Heaven Hill’s 2030 Environmental Sustainability Strategy, the design of this new distillery reflects the company’s dedication to play a role in forming a more eco-conscious distilled spirits industry. The new still is insulated and then wrapped in a copper skin to enhance energy conservation throughout the whiskey-making process. The site will also include other sustainability efforts such as a wastewater pretreatment system and program to harness energy creation and recovery which will alleviate demands on the city’s electrical and water treatment plants. Once construction is closer to completion, the campus will use native plants and natural systems to manage stormwater runoff and improve habitat on the property.

“Our Bourbon Capital homecoming is one step closer as we mark this significant milestone in the development of our Heaven Hill Springs Distillery with the installation of the Vendome copper still,” said Kate Latts, co-president of Heaven Hill Brands. “As we uphold the values and heritage of our industry, this moment reflects our commitment to crafting exceptional bourbon and continuing our Heaven Hill legacy of excellence.”

For more information about Heaven Hill Brands and the Heaven Hill Springs Distillery project, please visit heavenhillsprings.com.

ABOUT HEAVEN HILL BRANDS: Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and led spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams, Elijah Craig, Larceny, and Henry McKenna Bourbons; Rittenhouse Rye Whisky; Deep Eddy Vodka; Admiral Nelson’s Rum; Black Velvet Canadian Whisky; Lunazul Tequila; HPNOTIQ Liqueur; Carolans Irish Cream Liqueur, plus the newly acquired Samson & Surrey portfolio