KENTUCKY DISTILLERS’ ASSOCIATION ANNOUNCES NEW BOARD OFFICERS, DIRECTORS

FRANKFORT, Ky. – The Kentucky Distillers’ Association today announced that Chris Morris of Brown-Forman has been elected Chairman of the 142-year-old non-profit trade group that unites, promotes and protects the state’s signature Bourbon and distilled spirits industry.

Morris, who is Master Distiller and Vice President of Whiskey Innovation for Brown-Forman, will begin his term Jan. 1, 2023, and serve through December 2023. The KDA Board of Directors elected officers during its Annual Meeting in November.

This will be the third time that Morris has served as Chairman, with the first in 2010 and again in 2016.

Chris Morris

“It is an honor to again represent the industry as Chair of the venerable KDA as it continues to elevate America’s distinctive spirit to a level of appreciation enjoyed globally by the Cognac and Scotch Whisky industries,” Morris said.

A Louisville native, Morris has spent his entire 46-year career in the Kentucky Bourbon industry. He is responsible for maintaining the award-winning taste of the whiskies produced at the Woodford Reserve and Old Forester distilleries.

A 2016 inductee into the Whisky Magazine Hall of Fame and a 2017 inductee into the Kentucky Bourbon Hall of Fame®, Morris also is Governor of the KDA’s Order of the Writ® – Spirit of Kentucky Bourbon Society, and is a respected authority on Bourbon and Kentucky history.

The Board also named Jessica Pendergrass, General Counsel & Chief Compliance Officer for Heaven Hill, as Vice Chair; Kaveh Zamanian, Founder, Whiskey Maker and CEO of Rabbit Hole Distillery as Secretary; and Ryan Ashley, Chief Operating Officer and Director of Distillery Operations at Four Roses as Treasurer.

Other Board members for 2023 include:

·     Bardstown Bourbon Co.: Ingrid Gentry, Chief Financial Officer

·     Castle & Key Distillery: Will Arvin, Co-Founder

·     Diageo North America: Antoine Smith, Vice President of Distillation and Maturation North America

·     James B. Beam Distilling Co.: Kevin Smith, Vice President of Bourbon Affairs in Kentucky

·     Louisville Distilling Co.: Gigi DaDan, General Manager

·     Lux Row Distillers: Erika Lapish, Vice President of Human Resources

·     Michter’s Distillery: Andrea Wilson, Chief Operating Officer & Master of Maturation

·     White Dog Trading & Storage: Tyler Harris, President

·     Wild Turkey: Marco Barassi, Government Relations and Sustainability Director, North America

·     Wilderness Trail Distillery: Shane Baker, Co-Founder & CEO

·     Willett Distillery: Britt Kulsveen, President

Founded in 1880, the KDA is the voice for Bourbon and spirits issues. Its diverse membership produces the overwhelming majority of the world’s Bourbon, from legendary, global brands to emerging micro distilleries that are building the next generation of the timeless craft.

Bourbon is one of Kentucky’s most treasured industries, a booming $9 billion economic and tourism engine that sustains more than 22,500 jobs with an annual payroll topping $1.23 billion each year, and pays over $285 million in local and state taxes and $1.8 billion in federal alcohol taxes.

A key export, distilling has the state’s highest job spin-off factor among top manufacturers; buys at least 17 million bushels of corn and other grains every year, mostly from Kentucky farm families; and is currently investing more than $5.2 billion in new stills, warehouses, bottling lines, tourism experiences and more.

Bourbon production has skyrocketed more than 475% since the turn of the century.

Kentucky now boasts more than 11.4 million barrels of Bourbon aging in warehouses across the Bluegrass, the most in its revered distilling history. Distillers filled more than 2.6 million barrels in 2021 alone, the fourth consecutive year that production topped 2 million.

Attendance at the KDA’s Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® distilleries has skyrocketed more than 300% in the last 10 years. Total attendance in 2021 was more than 1.5 million visits, just below the pre-COVID record of 1.7 million visits in 2019.

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

KDA President Eric Gregory thanked the Board of Directors for its bold and visionary leadership that has guided the association on an unprecedented path of success. This year saw the largest expansion of KDA members in its history – now standing at 83 and counting.

Gregory, who is finishing his 15th year as KDA President, said he looks forward to working again with Morris as Chairman in 2023 as the KDA develops its next five-year strategic plan and seeks an end to the discriminatory barrel tax. Kentucky remains the only place in the world that taxes aging barrels of spirits.

“Strategic planning is a year-long process and challenges us to look ahead and clearly prioritize our goals and objectives,” Gregory said. “As he has proven time and time again, Chris is a focused leader who is dedicated to ensuring that the future of our industry is sustainable and secure.

“We are blessed to work with a passionate group of leaders who consistently prioritize the needs of the industry as a whole in strengthening Kentucky’s rightful place as the one, true and authentic home for America’s only native spirit.”

The Kentucky Distillers’ Association is a 501(c)(6) non-profit trade association that passionately unites, promotes, protects and elevates the Commonwealth’s signature Bourbon and distilled spirits industry. 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. 

KENTUCKY BOURBON TRAIL®, KENTUCKY BOURBON TRAIL CRAFT TOUR®, KENTUCKY BOURBON AFFAIR™, KBT®, BOURBON TRAIL™, KENTUCKY BOURBON HALL OF FAME®, ORDER OF THE WRIT®, KENTUCKY BOURBON TALES®, KENTUCKY BOURBON TRAIL WELCOME CENTER®,, URBAN BOURBON TRAIL® and THE PROOF IS HERE® are trademarks/service marks of the Kentucky Distillers’ Association. 

Please enjoy Bourbon like a true Kentuckian – Responsibly

BERRY BROS. & RUDD 2022 WINTER RELEASE BRINGS TOGETHER INTERNATIONAL SPIRITS  

Berry Bros. & Rudd have today launched their latest seasonal collection. The 2022 winter release from Britain’s oldest family-owned wine and spirits merchant comprises eight Scotch Single Malt expressions, a rare Japanese whisky along with a French whisky.

This quarterly release is dominated by whiskies hailing from the spirit’s homeland of Scotland, in four varying regions, Lowland, Speyside, The Highlands and Islay. Whisky lovers can sample small batch releases such as a  Blair Athol 2012 or delve into the world of Berry Bros. & Rudd single cask category with Dailuaine 2009, Linkwood 2011 Oloroso Finish, Williamson 2013 Moscatel Barrel, Blair Athol 2008 Tokaji Gonchi Finish and Kornog 2006.

The rare Chichibu whisky comes from one of the world’s most in-demand distilleries. 

Doug McIvor, Reserve Spirits Manager, commented: 

“Every quarterly release is centred around celebrating the finest quality spirits and producers from around the world and bringing them together in a collection that covers a breadth of flavour profiles and style, giving our customers the opportunity to try new spirits with confidence. 

“Looking at the 2022 winter release, we are especially honoured to be granted access to the rare liquid that is Japanese whisky. Given its rising popularity in recent years, we were thrilled to accept a cask from Chichibu, not only for its rarity but outstanding quality.” 

The 2022 Winter Release, Blair Athol 2012 (£60), Dailuaine 2009 (£75), Linkwood 2011 Oloroso Finish (£95), Williamson 2013 Moscatel Barrel (£96), Blair Athol 2008 Tokaji Gonchi Finish (£105), Kornog 2006 (£160), Glen Garioch 1988 (£450) and Chichibu 2014 (£475), can be purchased via the website from January 5th 2023.

TASTING NOTES
 
Blair Athol 2012

Complexity and subtlety are the order of the day with this luscious Blair Athol. Maturation in refill hogsheads has allowed the distillate shine through in this bottling (generally, Blair Athol is filled into heavy first fill casks, masking the distillery’s very subtle character). The nose shows stewed apple with a touch of spice, a little vanilla, peach skins and some ground almond. A wonderfully full textured palate gives a similar ride through fruit, spice and nuttiness, with just the merest hint of wood smoke on the end. A beautiful little dram.

RRP: £60

Dailuaine 2009

This chunky Speyside wades out of the glass, offering notes of waxy honeycomb, fruit-salad chews and a pleasing floral note. The palate continues this theme, with added vibrant green fruit: Granny Smiths and pear drops, as well as dried barley, cigar papers and some beautiful waxy notes – immensely complex for a dram of this age. More fresh fruits linger on the palate, as well as a touch of spice. This is further evidence that Dailuaine is surely one of Scotland’s best lesser-known distilleries.

RRP: £75

Linkwood 2011 Oloroso Finish 

This delicate Speyside, re-racked into juicy ex-Oloroso wood, is a warren of flavour. The nose offers apricot jam, figs and under ripe peach, growing into spiced creamy carrot cairn. The palate builds beautifully from fresh fruit into rich dried fruitcake. The addition of a little water and delving deeper reveals more fresh peaches and coconut, along with further wood spice. The finish delivers a lasting medley of spices, fruit jams and hot crossed buns.

RRP: £95

Williamson 2013 Moscatel Barrel 

There’s a great Scottish exclamation to sum up the initial aromas: “jings!”. This is a massive whisky, with huge aromas of peat fires, ash and iodine. This is combined with a subtly spicy character from a glorious ex-Moscatel cask, giving notes of gingerbread, apricot and sultana bread. The palate is equally monstrous – Islay whisky at its vulgar best: peat smoke, leather and seaweed, all rounded by a hugely fruity cask which adds a luxurious mouthfeel. The thick texture adds length to the finish, giving more dried fruit and ash. It’s sudden, powerful, complex, lasting and memorable. Jings!

RRP: £96

Blair Athol 2008 Tokaji Gonchi Finish

Rich, sweet and chewy aromas rise from the glass, offering apricot, figs, almonds and zingy marmalade. This dram takes a little time to open up, but some air brings forth some ripe green apples and a little cinnamon. The palate is thick and full, giving more jammy apricot notes and some dried fruit, but with clear distillate character coming through in the form of stewed apples and pears. A long, mouth-coating finish shows baking.

£105

Kornog 2006

This cask came to Berry Bros & Rudd from the writer Martine Nouet, a long-time friend of the company. It was filled for Martine by her friend Jean Donnay of Glann ar Mor distillery in 2006. This is the oldest cask bottled from the distillery to date, and the following notes are written by Martine herself. “The nose displays an enticing fruity basket of plums and caramelised pears delicately entangled in smoke. Vanilla lusciously swirls up with a briny whiff. The palate is oily, almost velvety and brings out flavours of banoffee pie and intense fruit with a lingering finish on ginger, liquorice with vetiver. Elegant and complex, a true Celt character from Brittany.

RRP £160

Glen Garioch 1988

Highland Whisky at it’s best. This rich, turfy Glen Garioch harks back to the days of the distillery’s own floor malting and direct fire stills throwing out earthy aromas of Highland peat bogs, roasted barley, dark chocolate, honeycomb, leather and cigar leaf. Exceptional. If one manages to get past the nose, the palate gives a massive whack of herbaceous peat, resin, oak smoke and tar, moving to dried fruit, cocoa powder and dates. Spice rises on the finish giving lasting waves of smoke and turf. They don’t make whisky like this anymore, and after a dram one wonders why not?

RRP £450

Chichibu 2014

Lush aromas of ripe mango and lime juice drift out of the glass, mingling with spiced custard over apple sponge cake. A little time in the glass brings a chiselled maltiness into play along with a touch of desiccated coconut. The palate is noticeably thick, showing a wonderful mouthfeel. The character is initially of dried malt, but soon develops into fresh citrus fruits, apricot yoghurt and banana bread, with a suggestion of wood smoke on the rear palate. The finish brings spiced crème brûlée, dried apple and a mouth-watering note of ripening pineapple. This is a masterclass in Japanese whisky from one of the world’s most in-demand distilleries.

RRP £475

Berry Bros. & Rudd

Founded in 1698, Berry Bros. & Rudd is Britain’s oldest family-owned wine and spirits merchant. The brand boasts two Royal Warrants, more than 300 years of history and six Masters of Wine, resulting in a world-class reputation for exceptional wines and spirits. Not just a fine wine retailer, spirits have long been central to the business. Alongside award-winning Speyside single malt whisky The Glenrothes, the spirits portfolio includes the classic No.3 London Dry Gin, Mauritian rum Penny Blue and the unique and historic The King’s Ginger liqueur, while the brand’s acclaimed and award-winning Own Label collection of wines and spirits includes special bottlings from some of the best winemakers and distillers in the world.

bbr.com

UK whisky company strikes gold at World Whiskies Awards

DS Tayman, a whisky brand founded by two friends from London has won four top industry awards at this year’s World Whiskies Awards.

DS Tayman took home a Gold award for the first time for their 12-year-old Caol Ila single malt scotch whisky. After spending twelve years in a single cask, the whisky was then finished in a Syrah wine barrel from Tulip, the boutique Israeli winery in Kfar Tikva, near Haifa and a social enterprise which employs adults with cognitive, developmental and emotional disabilities.

The Caol Ila Tulip Edition was also named overall category winner.

DS Tayman picked up a Silver award too this week for its 12-year-old Linkwood single malt and a Bronze award for its 12-year-old Blair Athol, both of which are also finished in Tulip Syrah wine barrels.

DS Tayman’s Tulip range also scooped the New Product Award at Kosherfest in New Jersey last month, the largest international kosher food conference.

All of DS Tayman’s whiskies are kosher and carry hechshers (kosher stamps) from the OU (Orthodox Union), KLBD (Kosher London Beth Din) and Rav Akiva Osher Padwa of London.

DS Tayman was founded in 2020 by Danny Saltman and Saul Taylor who have been friends for some 20 years.

Dalkeith Brokerage, DS Tayman’s parent company, was recently named Start-Up of the Year at the Work Avenue Business Awards in London after establishing itself as one of the UK’s leading experts in trading whisky.

Danny Saltman, one of the founders, inspecting one of DS Tayman’s whisky barrels

Danny Saltman, DS Tayman’s Director of Malts, said: “Our whiskies are highly unusual because they are finished in specially paired wine barrels to craft special finishes that have never been available to enjoy before. We were particularly pleased to be able to partner with the Israeli winery Tulip whose extraordinary social enterprise enables local people to reach their full potential, regardless of their challenges, at every stage of their life.

“This award is the result of many years’ hard work and after winning silver awards previously we are delighted that the improvements we have made in our newest whiskies have been recognised in this way by industry experts. We are delighted to be continuing to win awards and are excited to be working on some new whiskies to be enjoyed with the people you love, value and appreciate the most.”

Jolyon Dunn, Director of Milroy’s of Soho, which runs whisky bars in London, UK, said: “DS Tayman have continued to impress with their innovative approach and quality of their Whisky. Their products have becoming increasing popular in our bars. We look forward to seeing what they come out with next.”

Notes

• DS Tayman is an independent bottler of single malt Scotch whisky. The company website is www.dstayman.com
• The World Whiskies Awards are the global awards selecting the very best in all the international recognised styles, award and promote the world’s best whiskies to consumers and trade across the globe
• Photo attached shows Danny Saltman, DS Tayman’s Director of Malts, inspecting the casks in the company’s warehouse.

Black Woman-Owned Frisky Whiskey Now Available at Costco in Select Locations in South Carolina

Charleston, South Carolina (Dec. 20, 2022) – Frisky Whiskey, a premium flavored whiskey infused with pure caramel and all-natural vanilla, is now available at select Costco Wholesale locations in South Carolina. The only Black woman-owned flavored whiskey on the market, Frisky has been recognized as the highest rated flavored whiskey ever, combining high quality ingredients for a smooth and delicately enhanced flavor that is unmatched.

Produced in Charleston, South Carolina, Frisky’s breakthrough formula uses pure caramel and natural vanilla to accentuate and enhance these naturally occurring whiskey notes. The award-winning recipe is an ideal option for both whiskey connoisseurs and the whiskey curious. In stark contrast to typical flavored whiskeys, which tend to skew fruity and overly sweet in an attempt to mask whiskey’s true flavor, Frisky intentionally leans into premium aged whiskey’s most sought after flavor profile.

Frisky Whiskey is the brainchild of Nicole Young and James Landis – two of the masterminds behind the storied Hpnotiq Liqueur brand – and industry veteran Ken Donarski, who has over 50 years of experience in the beverage industry. It is the only flavored whiskey to ever score 95 points for taste in the Ultimate Spirits Challenge. Frisky unmasks whiskey’s natural flavor, taking the centuries old spirit to new and delicious heights while transporting drinkers of all generations along for the journey.

“Flavored whiskey has emerged from a small whiskey subcategory to a key sales driver,” said Nicole Young, Co-Founder and CEO of Frisky Whiskey. “Having our product available at Costco marks a major milestone for the brand as we continue to introduce flavored whiskey to a wider audience and bring it to the mainstream.”

Frisky Whiskey is now available at select Costco locations in South Carolina, retailing for $25.99. It is also available for purchase online and select retailers in New York, California, South Carolina, New Jersey and Illinois.

About Frisky Whiskey:

Frisky Whiskey is a premium flavored whiskey brand, crafted in small batches and focused on great taste. Crafted from 100 percent premium whiskey, Frisky’s breakthrough formula uses the purest caramel and natural vanilla to accentuate and enhance these organically occurring whiskey notes. Produced in Charleston, South Carolina, Frisky is the only Black woman-owned flavored whiskey on the market. Frisky has received top honors at the San Francisco World Spirits Competition, the Beverage Testing Institute and the Chairman’s Trophy at the Ultimate Spirits Challenge earning 95 out of 100 for taste – making it the highest rated flavored whiskey ever. Frisky Whiskey is available for purchase online as well as in select retailers in New York, California, South Carolina, New Jersey and Illinois. For more on Frisky Whiskey, please visit www.drinkfrisky.com.

Pioneering Whisky Maker Gregg Glass Named

Master Distiller of the Year

Whyte and Mackay is celebrating after master whisky maker Gregg Glass was awarded Master Distiller of the Year at the Icons of Whisky Scotland Awards 2023. The whisky house, which is proud to count The Dalmore, Jura, Fettercairn and Tamnavulin in its portfolio, was also Highly Commended within the Icons’ ultimate Distiller of the Year* category.

Having joined Whyte and Mackay in 2016, Glass has made a huge impact and is renowned for his innovative and hands-on approach to whisky making. Involved in every aspect of the process – even from acorn to glass through Whyte and Mackay’s innovative Scottish Oak Programme – Glass is credited with the rejuvenation of the Jura and Fettercairn distilleries and in 2017 launched Whisky Works, the brand’s independent innovation wing.

Since joining the house, his passion project has been the development of the industry-leading Scottish Oak Programme, which aims to help establish the use of native oak as a quality raw material for the wider spirits industry, starting with Scotch.

This year, Fettercairn released the first whisky from the Scottish Oak Programme, an 18 Year Old finished in locally-sourced Scottish oak, which marked an important milestone for Glass. The distillery is also the site for Fettercairn Forest; a replanting of an ancient forest which forms part of the commitment to develop a sustainable future for responsibly sourced Scottish oak

Prior to Whyte and Mackay, Gregg Glass established his reputation as a pioneer at Compass Box. Joining the fifth largest whisky producer – Whyte and Mackay – in 2016, Gregg Glass has since led whisky making innovation across the portfolio which includes Woodsman, Whyte and Mackay Light and Whisky Works.

Master Whisky Maker Gregg Glass comments:

“We feel incredibly honoured to have been recognised by Icons of Whisky and to be Whisky Maker of the Year ’23 is a real honour. This is testament to the hard work of so many across the Whyte and Mackay team and our commitment to continue to innovate and create fantastic whiskies.

“Our collection of Single Malt Distilleries is really very special and I see every day as an opportunity to try something new and explore the diversity of flavour we can create as whisky makers. To be recognised in this way by my peers is truly humbling.”

Whyte and Mackay’s Invergordon Grain Whisky also received the top award in the Grain Whisky category, while Whyte and Mackay’s Kieran Healey-Ryder, was Highly Commended as Scotch Whisky Ambassador

Award-Winning Whisky Makers Whyte and Mackay

Whyte and Mackay is home to a collection of multi-award-winning Single Malt Whiskies including The Dalmore, Jura and Fettercairn. With a premium spirits portfolio that includes contemporary whisky brands Shackleton, Woodsman and John Barr, alongside popular alcohol brands Wildcat, Fundador and Harveys Bristol Cream and Aperitivo. In the UK the company produce Whyte and Mackay, an award-winning ever-popular Blended Whisky, which recently launched the market-leading ‘Whyte and Mackay Light’ – a lighter spirit drink from Scotland, bottled at a lower ABV.

In 2020 the company were publicly recognised by the First Minister of Scotland for their support of the national pandemic response. Whyte and Mackay are official partners to SAMH – Scottish Association for Mental Health, which saw Whyte and Mackay employees worldwide complete a virtual-race-around-the-world to raise awareness for the charity.

Founded in Glasgow 1844, the whisky makers celebrated their 175 year anniversary in 2019. Today Whyte and Mackay have offices from New York to Singapore. In Scotland, Whyte and Mackay operate a state-of-the-art Bottling Hall and Distribution Centre in Grangemouth and a Whisky Production and Warehousing Centre in Invergordon.

Whyte and Mackay’s whisky making is led by Master Distiller Richard Paterson OBE and pioneering Master Whisky Maker Gregg Glass.

*Icons of Whisky: Scotland

Bunnahabhain Distillery takes home top Sustainability Award

Islay distillery, Bunnahabhain, has won the Sustainable Development of the Year Award at the Scottish Green Energy Awards for its Biomass Energy Centre.

Completed in 2022, this industry leading low carbon project is a model of good practice for sustainable whisky production in Scotland.

Funded and owned by AMP Clean Energy and developed, built and operated by Dallol Energy, the energy centre will result in the first Net Zero distillation process on Islay. It is fuelled with a mix of spent process malt (draff) and local woody biomass.

The clean burn biomass boiler is one of the cleanest systems in Europe and whisky’s first example of three zoned biomass combustion coupled with NOx reduction technology. It saves 5500 tonnes of carbon emissions a year, representing a reduction of 95% over oil.

It creates a new forest economy and employment on the island. The need for woody biomass fuel provides a local market for low value biomass that helps finance the export of premium sawlogs, a largely uneconomic prospect up to now. During construction, Islay contractors supplied the groundworks, civil engineering and most of the electrics. The plant manager is also an Islay resident.

The project has improved biodiversity and wildlife habitats through replanting unmanaged conifer forest with hard and soft wood and peat bog is restored to its natural state. Wood ash will be used as forest fertiliser creating circular sustainability. New planting is planned near the distillery helping achieve Scotland’s ambitious afforestation targets.

Angus Colquhoun, Technical & Compliance Manager for Distell said “Bunnahabhain Distillery are very proud to have been awarded the Sustainable Development of the Year award.  As an off-grid, island location, decarbonising our energy supply has been a very challenging ambition. With the support of AMP Clean Energy and the technical knowledge of Dallol, we have taken a huge leap towards our net-zero ambition and are delighted to be Islay’s first distillery to use renewably generated thermal energy.”

Mark Tarry, Chief Executive of AMP Clean Energy, said: “We are honoured to have supported Bunnahabhain in their trailblazing approach to sustainable whisky production. The flagship biomass energy centre at the Bunnahabhain distillery showcases how whisky producers can take control of their energy and meet ambitious net zero targets.”

The energy centre is a trail blazer for the whisky sector, on track to achieve net zero distillation 15 years ahead of the Scotch Whisky Association’s 2040 target. The project puts Islay firmly on the Scottish renewable energy sector’s carbon reduction map.

For more information on Bunnahabhain’s Biomass Energy Centre, please visit https://bunnahabhain.com/

About Bunnahabhain Distillery

Established in 1881 and situated on Islay’s most northerly point, Bunnahabhain is the island’s most remote distillery, overlooking a notorious passage of ocean known by seafarers as the sound of Islay. It has long established links to the sea, previously only accessible by boat – with ships loaded up daily before transporting their important whisky cargo back to the mainland for sale.

The word ‘Bunnahabhain’ is Gaelic for ‘mouth of the river’ referring to the Margadale River, its source of pure spring water which is distilled in the island’s tallest stills, creating the renowned malts. It’s the use of pure spring water that is piped to the distillery which gives it its unique light colouring setting it apart from other darker liquids on the Islay landscape. The distillery goes against the grain – quite literally – with a portfolio made up of broadly non-peated expressions.

Bunnahabhain’s Biomass Energy Centre

• First Net Zero distillation on Islay
• Saves 5500 tonnes of carbon emissions p/a: 95% saving over oil, equivalent to removing all road vehicles from Islay and Jura
• Creates new forest economy
• Improved biodiversity and wildlife habitats for red deer and sea eagles through peat bog restoration and replanting unmanaged conifer forest with managed mixed hard and softwood
• The 8000kg per hour steam system is one of the most efficient biomass systems anywhere in the UK.
• The biomass energy centre will produce more than 14,000,000kWh of steam energy each year, which is currently fuelled by fossil fuels.
• 5500kW 10.6 Bar.g Steam Boiler fuelled by draff (distillery by-product) and virgin forest residue manufactured by Agro Forst & Energietechnik GmbH of Austria.  It will utilise three combustion chambers and a high efficiency filter for enhanced emissions cleaning
• The system is fully compliant with the Medium Combustion Plant Directive which enforces strong air quality emissions compliance requirements.
• Main’s electricity is sourced from a renewable supply.

AMP Clean Energy

AMP Clean Energy is a distributed energy company focused on Net Zero customer solutions to decarbonise heat; and grid solutions to enable the decarbonisation of electricity which enable the growth of renewables. With 180 projects in operation, 100MW of biomass boilers owned or under construction and 168MW of flexible generation in operation, we have been helping organisations to become more sustainable since 2009.

Speyburn celebrates 125th anniversary with series of 1890’s serves

Speyburn Single Malt Scotch Whisky has plenty to celebrate this December, as the distillery marks its 125th anniversary this Christmas.

Producing its first drop of whisky in 1897, Speyburn Distillery, based in the stunning Speyside region in Scotland, was born. John Hopkins, founder, worked tirelessly with his team of dedicated men through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day.

125 years later, Speyburn remains dedicated to producing quality single malt, using many of the same traditional techniques and practices that were used all those years ago.

To celebrate its milestone anniversary, the distillery has created a series of 1890’s inspired cocktails, perfect to enjoy over the festive period, and to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose and a Holland House, each nodding to the heyday in which the distillery was born, whilst showcasing Speyburn’s wonderful expressions.

An additional cocktail, named the 125 Highball, has been created to add to the celebrations, made with Champagne, and is a wonderful serve to raise a toast to Speyburn’s anniversary.

Jubilee Punch

Ingredients for 1L of Jubilee Punch:

• 222ml Speyburn 10 Year Old
• 222ml Earl Grey tea (chilled)
• 111ml Raspberry Oleo
• 111ml Lemon juice
• 33 dashes aromatic bitters
• 333ml sparkling wine

Method:

Take a punch bowl, add your ingredients and stir. Spoon into coupé glasses, top with edible flowers and nutmeg, and enjoy.

Taking inspiration from one of the Victorian era’s favourite pastimes, an afternoon tea, the Jubilee Punch offers flavours of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Years Old.

Topped with sparkling wine, Speyburn’s Jubilee Punch is the perfect celebratory serve, combining the nostalgic flavours of afternoon tea with the deep and complex notes from Speyburn’s core expression.

Jack Rose

Ingredients:

• 50ml Speyburn Bradan Orach
• 25ml Apple oleo
• 5ml Pomegranate syrup
• Egg white/vegan foamer
• 25ml Lemon juice

Method:

Add all your ingredients to a cocktail shaker, and mix vigorously. Take a strainer, and pour into a chilled coupé glass. Add a slice of apple to garnish, and enjoy.

Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression beautifully. The traditional serve was a firm favourite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.

Subtle, but full bodied, Speyburn’s vibrant Bradan Orach showcases notes of honey, vanilla, apple and citrus, with a spicy and creamy finish. Speyburn’s Jack Rose cocktail brings the flavours of the expression to the fore wonderfully, creating a fantastic serve that deserves to be savoured.

Holland House 

Ingredients:

• 50ml Speyburn 15 Years Old
• 15ml Triple Sec
• 5ml Pimento Dram
• 2 dashes of Peychaud’s bitters
• Orange peel

Method:

Add all your ingredients to a mixing glass with ice, and stir. Pour into a chilled coupé glass, top with orange peel, and enjoy.

The 1890’s didn’t just see the opening of Speyburn Distillery, but was also a time where the Manhattan cocktail was a big hitter.

Speyburn’s Holland House is a creative twist on the much-loved serve, and created using its 15 Years Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from its Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.

Typically created with Rye Whisky, Speyburn’s Holland House has a more mellow flavour, which is perfectly complemented with the juicy and tart notes coming from the Peychaud’s bitter.

125 Highball

Ingredients:

40ml Speyburn 10 Year Old

30ml Homemade apple cordial*

100ml Champagne

2 dashes of Angostura Bitters

Apple to garnish 

Method:

Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura Bitters to add complexity and complement the flavours. Garnish with an apple slice, or star anise if you want a touch of theatre!

The 125 Highball highlights the beautiful tasting notes of apple in Speyburn’s 10 Year Old, with the sparkling fizz from the Champagne complimenting the toasty sweet-caramel notes of the expression. With a crisp fizz and creamy malt undertones, this serve is fruit forward and deserves to be enjoyed this winter.

You can purchase Speyburn on Amazon and [preferred stockist]. Prices vary across the range, from £24 to £82.

For more information on Speyburn, visit https://www.speyburn.com/

About Speyburn Whisky

Distilled since 1897 in the world-renowned Speyside region of Scotland, Speyburn distillery embodies the generations of commitment, experience and tradition that go into producing award-winning single malt scotch whisky.

Speyburn’s award-winning core range includes Bradan Orach, 10 Years Old, 15 Years Old and 18 Years Old, each created with the same care, passion and expertise as when it first created whisky 125 years ago.

Recent awards include a Gold at the 2022 ISC for both Speyburn’s 10 and 15 Year Old whiskies, along with a Silver for its 18 Years Old. Speyburn’s range was also recognised at the 2022 IWSC awards, with its 18 Years Old winning Gold, and a Silver award for the 10 Years Old.

BUFFALO TRACE DISTILLERY FILLS 8 MILLIONTH BARREL OF BOURBON SINCE PROHIBITION

Distillery’s increased production results in milestone just 4 years after filling 7^th Millionth Barrel

L to R Osiris Johnson, Freddie Johnson and Mark Brown roll 8 mil barrel as Master Distiller Harlen Wheatley looks on

FRANKFORT, Franklin County, Ky (Dec. 15, 2022) – Buffalo Trace Distillery made history today by filling its eighth millionth barrel of bourbon since Prohibition.  Unlike previous milestones which took an average of 12 years to achieve, the eighth millionth barrel comes just four years after the seventh millionth barrel (filled in 2018), due to the $1.2 billion expansion efforts at the Distillery over the last several years. On hand to mark the occasion was Kentucky Governor Andy Beshear, Kentucky Senate Majority Floor Leader Damon Thayer and Buffalo Trace Distillery officials, including third generation team member Freddie Johnson whose family has been involved in every millionth barrel since 1942.

“Over the past few years, we’ve doubled our fermenters, added more grain cookers and more barrel warehouses, all in an effort to make more bourbon,” said Harlen Wheatley, master distiller.  “We’ve filled a record number of barrels every year, as evidenced by how fast we moved from the seventh millionth barrel to the eighth millionth barrel.  Now that we have our new still house starting up, we’ll be able to double the output of our whiskey production, so we’re going to be reaching 9 million barrels before you know it!”

Kentucky Governor Andy Beshear added, “I am thrilled to celebrate this incredible milestone with Buffalo Trace Distillery. This company has more than 200 years of history in our state, providing quality jobs for Kentuckians and producing our world-famous bourbon.  Thank you to the leaders at Buffalo Trace for their continued commitment to the commonwealth and our people. Here’s to 200 more years of success in our state.”

Governor Andy Beshear speaking at Buffalo Trace’s 8 mil barrel ceremony

As Governor Beshear spoke today at a ceremony at Buffalo Trace Distillery, the attendees looked on as third generation Buffalo Trace team member Freddie Johnson carried on his father’s legacy by rolling the eighth millionth barrel into Warehouse V, the world’s smallest bonded barrel warehouse. Joining Freddie on the ceremonial barrel roll was his teenage grandson, marking four generations from the Johnson family to have a hand in the milestone barrels filled at Buffalo Trace.  Johnson’s late father Jimmy Johnson, a former warehouse supervisor, played a key role in each millionth barrel produced at Buffalo Trace since Prohibition.

“Reflecting back on the history of this Distillery, the progress we’ve made over the past few decades is astounding, but even more impressive is the dedication and longevity of so many of our team members. We have many second and third generation team members here, and several members of our workforce who have been here 20, 30, some even closing in on 40 years with us!” said Mark Brown, president and chief executive officer, Buffalo Trace Distillery.  “It’s this commitment to their craft that not only sets us apart but positions us perfectly for future growth as we continue our focus on producing more award-winning bourbon for future generations to enjoy.”

Buffalo Trace’s seventh millionth barrel of bourbon, barreled in April of 2018, has been removed from Warehouse V and put away to continue aging in one of Buffalo Trace’s larger warehouses.  After a few more years, it will be ready to bottle and will be offered to various nonprofit organizations for fundraising efforts. Information about how to apply for a bottle will be announced at that time.

Buffalo Trace will have a special interactive activity for its fans which will begin running in January. More details will be announced on @buffalotracedistillery.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1775 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 35 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its George T. Stagg was named World Whiskey of the Year for 2022 and its Thomas H. Handy Sazerac Rye was named 2^nd Finest Whiskey in the World for 2022.   Buffalo Trace Distillery has also garnered more than 1,000 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

AUCTION RECORD SET FOR PAPPY VAN WINKLE

AT SOTHEBY’S IN NEW YORK

Bottle of 23 Year Old Family Reserve Sells for $52,500,

More than 17x Low Estimate

NEW YORK, 13 December 2022 – This weekend at Sotheby’s in New York, a new auction record was set for Pappy Van Winkle when a bottle of 23 Year Old Family Reserve sold for $52,500 – more than seventeen times the pre-sale estimate (est. $3,000-4,000). Two collectors battled against each other to win the coveted bottle of their dreams, pushing the final sale price ever higher. Released in 2008, the whiskey was presented for sale with its original black velvet bag.

Jonny Fowle, Sotheby’s Head of Whisky & Spirits, North America and EMEA, said: “It was exciting to be on the rostrum conducting the sale for this record-breaking bottle, which went far beyond anyone’s expectations. The auction marked a remarkable end to a year that has seen prices soar for American whiskey at Sotheby’s.”

All 14 of the individual bottles of Pappy Van Winkle on offer sold for sums in excess of their high estimates, achieving a combined total of $396,250 (est. $31,000-44,000). Individual records were also set for the Pappy Van Winkle 15 Year Old ($9,375) and 20 Year Old ($27,500).

The lots formed part of Whisky & Whiskey | Seasonal Spirits and The Yamazaki 55, which brought a total of $1,786,625, surpassing pre-sale expectations (est. $885,050 – 1,302,050). This year has seen sales of whisky at Sotheby’s in New York double, from $5.4 million in 2021 to $11.9 million in 2022.

Few names are more significant in the world of American whiskey than that of Julian ‘Pappy’ Van Winkle. Synonymous with enthusiasts, whiskeys bottled under the Van Winkle brand have gone on to become amongst the most highly rated and sought-after, gathering an almost cult-like following. Many of those were distilled at the old Stitzel-Weller Distillery, opened on Derby Day in 1935, which went on to create some of the finest and most sought-after bourbons ever produced before its closure in the early 1990s, with production moving to the Buffalo Trace Distillery in Frankfort.

The Old Rip Van Winkle brand was originally created before Prohibition, but it was not until 1972 that it was reintroduced following the repeal. The brand encompasses many of the most highly rated, collectible bourbon and rye whiskeys ever bottled.

About Sotheby’s Wine

Established in 1744, Sotheby’s is the world’s premier destination for art and luxury. Sotheby’s promotes access to and ownership of exceptional art and luxury objects through auctions and buy-now channels including private sales, e-commerce and retail. Our trusted global marketplace is supported by an industry-leading technology platform and a network of specialists spanning 40 countries and 70 categories which include Contemporary Art, Modern and Impressionist Art, Old Masters, Chinese Works of Art, Jewelry, Watches, Wine and Spirits, and Design, as well as collectible cars and real estate. Sotheby’s believes in the transformative power of art and culture and is committed to making our industries more inclusive, sustainable and collaborative.

Sotheby’s Wine’s annual worldwide auction sales of wine and spirits hit a record $132 million in 2021, a 44% increase on 2020. Sotheby’s Wine currently holds the world records for any whisky collection ever sold at auction, any private wine collection ever sold at auction, the most valuable bottle of wine ever sold at auction and the most valuable bottle of spirits ever sold at auction.

In addition to auction, Sotheby’s Wine launched a retail business in 2010. With a retail store located in Sotheby’s New York headquarters and e-commerce at www.sothebyswine.com, Sotheby’s Wine offers a carefully curated selection of wines from the world’s most prestigious producers and important regions. Expertly assembled by our experienced specialists, the selection is built upon lasting relationships with winemakers from across the globe, with bottles that are ready for immediate consumption, in addition to investment-worthy wines from highly sought-after vintages. A second retail location opened in Sotheby’s Hong Kong galleries in 2014.