Local apprentices employed at The Cairn Distillery site

Eleven apprentices have had the chance to learn their trade on the construction site for The Cairn Distillery near Grantown-on-Spey.

Gordon & MacPhail, the Elgin based family firm behind the new distillery, committed to employing as many local firms as possible during construction. With more than 90% of work going to local companies, this approach has helped to create a number of opportunities for local apprentices.

Ewen Mackintosh Managing Director of Gordon & MacPhail commented “We have a strong commitment to our local communities. We wanted to ensure the building of The Cairn helped boost the local economy and we’re really pleased this has involved supporting young people to pursue apprenticeships.”

The main contractor, Morrison Construction, has employed four joinery apprentices during the construction period, including one who completed their apprenticeship in November. EJ Parker Technical Services had three electrical apprentices on site working on the electrical installation and plumbing, heating, and ventilation. A further two apprentice stone masons have been employed by AB Masonry at The Cairn. A mechanical engineer apprentice and an electrical apprentice were also employed by Forsyths, who manufactured the distilling equipment at their workshops in Rothes and Elgin before installing it on site.

The Cairn Distillery is due to open to visitors in the summer of 2022 and will offer a range of immersive visitor experiences, whisky tastings and a bistro with a menu shaped by ingredients from the local area.

This will be the second distillery for Scotch malt whisky experts Gordon & MacPhail who bought and re-equipped Benromach Distillery at Forres in the 1990s.

Gordon & MacPhail’s ongoing commitment to local business was demonstrated last year with the news that more than 90% of the £20m investment in The Cairn Distillery near Grantown-on-Spey had been awarded to firms in the North of Scotland.

Olivia McGillivray, one of Morrison Construction’s apprentices, on site at The Cairn Distillery

L-R Olivia McGillivray and Scott Murray, two of Morrison Construction’s apprentices on site at The Cairn Distillery

Notes 

Gordon & MacPhail is a family-owned premium spirits company based in Elgin, Scotland. Owner of Scotch whisky distilleries, Benromach and The Cairn, Gordon & MacPhail is also a Scotch whisky maturation expert, the owner of Scottish Gin brand, Red Door and the operator of a wholesale business in the United Kingdom selling premium Scotch whiskies and spirits, along with a high-quality retail outlet.

The company owns Benromach Distillery located in Forres in Moray.  Benromach Single Malt Scotch Whisky is handcrafted using traditional methods by a small team of distillers using the finest Scottish barley and the purest spring water from the nearby Romach Hills. The multi award-winning portfolio of single malts is enjoyed by whisky drinkers worldwide.

The company launched Red Door in the summer of 2018. Created at Benromach Distillery, this award winning, small batch Scottish gin now forms a strategic part of the company’s product portfolio.

Work commenced in July 2020 on The Cairn, the company’s second distillery, overlooking the River Spey towards the Cairngorms.  The new site will add further distillation capacity and brand ownership to the company’s asset base and is a key part of the plans to continue building a long-term sustainable business.  A high-quality visitor experience offering tours and tastings will also attract visitors from around the world.

Since the founding of the business in 1895, Gordon & MacPhail has sent casks to Scotch whisky distilleries throughout Scotland to be filled with new-make spirit, before being left to mature for many years either at the distillery or in their bonded warehouses in Elgin.  The Gordon & MacPhail portfolio offers some of the world’s rarest and most sought-after Single Malt Scotch Whiskies to discerning whisky drinkers globally.

The company’s wholesale business serves customers throughout the United Kingdom selling Benromach Single Malt, Red Door gin and Gordon & MacPhail whiskies into the on and off trade. The business also exclusively represents a number of ‘distributor’ brands and stocks premium whiskies and spirits.

The retail shop in Elgin remains the ‘spiritual home’ of the business, 125 years after it was first established in 1895.  The shop is home to a large selection of Single Malt Scotch Whiskies and is a destination for many whisky aficionados from around the world.

THE MUCH AWAITED, AWARD-WINNING GRANT’S TRIPLE WOOD 12YO BLENDED SCOTCH WHISKY ARRIVES IN THE LA BELLE PROVINCE.

THE BOLD, NEW BOTTLE IS NOW AVAILABLE AT SELECT SAQ STORES ACROSS QUEBEC

February 10, 2022 — Grant’s Blended Scotch Whisky is rolling out its award-winning 12-year-old whisky at select SAQ stores across the province of Quebec.  With its distinctive sleek black bottle with gold accents that represent the gold medals awarded to the whisky, Grant’s Triple Wood 12 joins the Triple Wood line up within the Grant’s Family.

Grant’s is the cornerstone brand from William Grant & Sons (four-time winner of the IWSC Distiller of the Year), six generations of the Grants family have stood together through thick and thin to hold the title of Scotland’s oldest continuously family-run blended whisky makers. Grant’s remains the only blended whisky producer to have its own Stillman (The Maker), Cooper (The Muscle), and Master Blender (The Master) working together in one location. Grant’s is blended by the respected master blender, Brian Kinsman, who personally selects the three barrels to create the smooth, fruit-balanced flavour of Grant’s Triple Wood 12.

“When you have a winning team and determination, you can really do great things,” comments Brian Kinsman, Master Blender at William Grant & Sons.  “We’ve gone the extra mile for Grant’s Triple Wood 12, aging it for a minimum of 12 years and using a sherry cask as the third barrel to layer in a sweet spice to balance the vanilla and sweetness.”

Grant’s Triple Wood 12 takes a creamy, fruity spirit and is aged in three barrels. Each barrel provides a distinctive layer of flavour to the final blend. Refill Bourbon barrels offer brown sugar sweetness, American oak lend subtle vanilla smoothness, and the revered sherry cask – that dials the quality up a notch, adds a sweet, spicy finish that sets Grant’s Triple Wood apart. The liquid is aged for a minimum of 12 years before blending, resulting in a rich, complex, final product.

Grant’s Triple Wood 12 is produced at Grant’s Girvan Distillery, an impressive structure that was built in 1963.  When another Scotch company threatened to cut off the supply of grain whisky, Charles Gordon, great-grandson of William Grant, worked together with a team of 400 local workers to complete the distillery in a record time of nine months. The result of their combined efforts and steely determination was the most technologically advanced distillery of its day.  Today, Grant’s Girvan Distillery is home to Grant’s not-so-secret weapon: the Girvan Patent Still, which produces its signature – and coveted – sweet, fruity, and light distillate.

“When savouring Grant’s Triple Wood 12, don’t be afraid to break convention and add a little ice and a bit of orange peel to accentuate the fruity character,” comments Danny Dyer, Grant’s Global Brand Ambassador.  “It’s a blended scotch whisky to be enjoyed many ways.”

Grant’s Triple Wood 12, winner of the Gold medal at ISC 2021 & 2020 and world’s best blended scotch whisky at the IWSC in 2019 (one of the industry’s most prestigious competitions), will be available online at SAQ.com and at select SAQ  stores across Quebec, starting this month.  With its distinctive premium black bottle and triangular bottle design, this makes both a gift and an ideal dram or cocktail to enjoy on those special occasions together, all year round.

“Grant’s Triple Wood 12 is also great in a long, refreshing drink like a Grant’s & Soda, which I serve with fresh orange and a touch of local honey,” adds Dyer.  “The honey and orange work together to give that fruity sweet zing and complements the flavours of our whisky perfectly. I’m excited to share our newest innovation with Quebec residents of legal drinking age!”

Other liquids from the Grant’s Family available in Quebec include the signature Grant’s Triple Wood which provides an array of distinctive flavour profiles to delight consumers.

For more information, samples, or images, please visit http://grantswhisky.alchemystsinc.com.  For information about Grant’s globally, please visit www.grantswhisky.com.

TASTING NOTES:

Aged in three distinct woods for smoother taste:

Nose:  Sweet and sherry-like, with dried fruits. Subtle woody notes and malty undertones.

Taste:  Vanilla, honey, and spice. All mixed together for a rich, sweet flavour. Aged grains and peated malt add depth.

Finish: Long soothing and warm, a feeling you won’t want to rush.

Owners of the Isle of Raasay Distillery announce opening of the first farm to bottle distillery in Campbeltown in over 180 years

The Machrihanish Distillery is the second single malt whisky brand for R&B Distillers Ltd.

The distillery will create Campbeltown’s first farm to bottle single malt in over 180 years and in time create over 20 new jobs for the area.

Dhurrie Farm

To add to their ambition of becoming Scotland’s leading artisanal distiller, R&B Distillers Limited have announced a bold new plan to add a second single malt whisky brand to their roster by building The Machrihanish Distillery – the first farm to bottle distillery in the coveted Campbeltown region in over 180 years.

The owner of the Isle of Raasay Distillery is setting out to complement its brand portfolio by creating Campbeltown’s first farm to bottle single malt in over 180 years. As well as creating much needed skilled employment in the local area, R&B Distillers’ move will bring a contemporary single malt to the old Victorian capital of whisky, once home to over 30 distilleries in days gone by.

R&B have completed the purchase of the Dhurrie Farm in Machrihanish with the intention of building a new farm to bottle distillery, complete with a visitor centre and ultimately its own whisky club. The distillers are expected to finalise planning during 2022 and aim to break ground in 2023. The business is developing a recipe for the Machrihanish single malt that will bring a different style of whisky from a different whisky region in Scotland to complement its existing Isle of Raasay Single Malt, as well as increasing the Company’s total addressable market and production output. The planned initial production output of The Machrihanish Distillery will be 400,000 litres of pure alcohol per year.

It’s R&B’s ambition to create a sustainable net zero distilling process that doesn’t use any fossil fuels in the production of their whisky. In addition to that, they plan to use biological farming practices to ensure that they have a positive impact on the surrounding environment and create greater biodiversity on the farmland.

The Campbeltown region is an underserved, sleeping whisky region in Scotland, once home to over thirty distilleries and now just three. The local community are welcoming the new inwards investment, as the company predicts to create over 20 new jobs. In addition, R&B Distillers’ Co-founder Bill Dobbie’s family were from the Campbeltown area, bringing extra conviction to The Machrihanish Distillery’s part to play in regenerating a rural community in Scotland.

Bill Dobbie and Alasdair Day, the founders of R&B Distillers

With clear pride Bill Dobbie, Co-founder & Executive Chairman of R&B Distillers Ltd, states:

“When the business was founded in 2015 we had a clear ambition to create Scotland’s leading artisanal distiller – building on Raasay’s nascent success, and noticing the clear global demand for supreme quality drinks with unquestionable provenance, today’s announcement confirms significant progress towards this goal”.

Donald Kelly, Argyll & Bute Councillor states:

“We are delighted to see what could be the beginning of a renaissance of whisky distilling in the Campbeltown region. With years gone by since we were Scotland’s home of whisky, seeing the return of a farm-to-bottle distillery that will provide important local employment and a vibrant visitor attraction is something that really excites me and the broader community.”

Andrew Smith, local businessman and family friend says:

“When you see what Bill Dobbie and his team have done on the Isle of Raasay, to do the same in Kintyre can only be described as exciting. Being from the family that owned the Drumore Farm, one of the last farm distilleries in Campbeltown which closed in 1837, I am over the moon to see the return of farm distilling in the Campbeltown region. When the R&B team came to me with the idea, we embarked on the pursuit of finding the perfect farm for growing barley and that’s when we found the Dhurrie. The location is perfect and I can’t wait to taste the whisky that is produced by the farm.”

As well as The Machrihanish Distillery project, R&B continues to develop its founding strategy of producing super-premium, artisanal spirits in partnership with underdeveloped, but vibrant, local communities. They aim to capitalise on the global consumer shift in preferences towards superior quality products with true provenance.

Now nearing the end of the first year of availability of the Isle of Raasay single malt, the company has just outlined its further commitment to doubling its local production capacity on the island from c.200,000 lpa to c.400,000 lpa on the Isle of Raasay over the next three to five years. The company launched the Isle of Raasay single malt in late 2020, and is now distributing via hundreds of outlets in the UK, as well as through experienced distributors in twenty four international markets including the leading world whisky markets of France, Germany, Japan, China and Taiwan.

R&B’s original commitment of building upon Co-founder and Master Distiller Alasdair Day’s family whisky history in its original Coldstream location has also led to the concept of building a micro grain distillery in Coldstream. The Coldstream distillery has a working title of ‘The ‘Duke St Distillery, Coldstream’. R&B distillers, South of Scotland Enterprise and Borders Council are exploring several options for the site of this new distillery which should be confirmed shortly. The distillery will build on the Day family whisky recipe book, and the market curiosity around a ‘Scottish Bourbon’, to produce some unique whisky from different grains. The increasing market uptake of such whiskies will allow the micro-distillery to grow over time.

Both family connections, in Machrihanish and Coldstream, and the respective ambitions gives the strategy added depth, and brings an extra special dimension to the business.

Alongside these announcements R&B are re-aligning their executive team with Co-founder & Executive Chairman Bill Dobbie leading Alasdair Day as Co-founder & Master Distiller, Norman Gillies as Operations Director, William Dobbie as Commercial Director and Stuart Blues as Finance Director.

It is also expected that the plans will lead to further employment growth at the firms Edinburgh HQ, Raasay, and of course Machrihanish and Coldstream. The business currently employs 25 people between Raasay, Edinburgh and London.

ANGEL’S ENVY® RELEASES LIMITED-EDITION RYE WHISKEY FINISHED IN ICE CIDER CASKS   

The fourth release in ANGEL’S ENVY’s Cellar Collection, this limited-run of just 6,000 bottles marks the brand’s first new finished rye offering since 2013

Beginning today, members of ANGEL’S ENVY’s 500 Main can enter to win the chance to purchase the release ahead of the official launch; public sale will begin on February 25 at select retailers in NY, CA, FL, TN, IL, TX and KY, as well as at ANGEL’S ENVY’s distillery

LOUISVILLE, KY (February 15, 2022) – ANGEL’S ENVY®, the Louisville-based craft distiller that produces small batch, finished whiskeys, today announced the release of its ANGEL’S ENVY Rye Whiskey Finished in Ice Cider Casks. ANGEL’S ENVY created this first-of-its-kind release by finishing seven-year-old, 95% rye whiskey for 364 days in ice cider casks from Vermont-based Eden Specialty Ciders. It is the fourth release in ANGEL’S ENVY’s Cellar Collection, the brand’s special release program that honors the late Lincoln Henderson’s pioneering and innovative spirit.

“The flavor profile of this whiskey is very unique – the spiciness of the rye is balanced by the fruity sweetness from the ice cider casks, and there’s a crispness that is really distinct. We’ve never seen a whiskey finished in ice cider casks before, so we’re excited to introduce this finish as part of our Cellar Collection,” said Kyle Henderson, ANGEL’S ENVY’s Distillery Production Manager. “My brother, Andrew, was the one who found these barrels and raised the idea of an ice cider finish; he’s really championed this project from the beginning. As we tasted samples and learned more about the craftsmanship, time and resources required to create each bottle of ice cider, we fell in love with the product and the process and knew these special casks would be an excellent match for our rye.”

Ice cider is a dessert-style cider that is produced primarily in the northern US and Canada. The French oak casks used to finish this ANGEL’S ENVY release were used by Eden Specialty Ciders to create an ice cider from tart, late-season Northern Spy apples that had been naturally cold-concentrated in Vermont before partial fermentation and aging. Inspired by the unique, climate-driven elements of ice cider production, ANGEL’S ENVY packaged its Rye Whiskey Finished in Ice Cider Casks in a frosted glass bottle and commemorative gift box.

The limited-edition release, which consists of just 6,000 bottles total, will be available for purchase beginning on February 25 at select retailers in NY, CA, FL, TN, IL, TX and KY, as well as at ANGEL’S ENVY’s downtown Louisville distillery. Beginning today, ANGEL’S ENVY 500 Main members can enter for the chance to purchase a bottle ahead of the public sale for pickup at ANGEL’S ENVY’s distillery. A total of 500 bottles will be reserved for the 500 Main presale lottery.

ANGEL’S ENVY Rye Whiskey Finished in Ice Cider Casks is 107-proof (53.5% ABV). On the nose, it offers notes of caramel candy apple and toasted oak, with faint notes of nuttiness and cinnamon. The palate features bold peppery and cinnamon notes accompanied by vanilla, ripe apple, toffee and butterscotch. The finish is long and transitions from spicy to sweet, with notes of brown sugar and apple with hints of earthiness and oak. Suggested retail price for a 75omL bottle, which may vary by market, is $249.99. For more information, visit angelsenvy.com/whiskey/IceCiderFinish.

About ANGEL’S ENVY

ANGEL’S ENVY is a Louisville-based craft distiller that produces small batch, finished whiskeys. Co-founded in 2010 by the late Master Distiller Lincoln Henderson and his son Wes Henderson, it began as a passion project that combined their family’s deep-rooted passion for and knowledge of the industry with an innovative outlook on bourbon making and finishing. Today, the ANGEL’S ENVY team continues to produce several highly acclaimed core offerings – a Kentucky Straight Bourbon Finished in Port Wine Barrels and a Rye Whiskey Finished in Caribbean Rum Casks – as well as a variety of innovative, special releases.

ANGEL’S ENVY opened the doors to its distillery in 2016 – it was the first full-production whiskey distillery in downtown Louisville and is located at 500 East Main Street. The company distributes to all 50 U.S. states and several select international markets as of February 2020. ANGEL’S ENVY is produced by Louisville Distilling Company, a subsidiary of Bacardi Limited.

For more information, please visit us at www.angelsenvy.com, or on:

Facebook: facebook.com/AngelsEnvyBourbon or facebook.com/TourAngelsEnvy

Twitter: @angels_envy

Instagram: @angelsenvy

MACNAIR’S ADDS 10-YEAR-OLD CASK STRENGTH

EXPRESSION TO LUM REEK WHISKY RANGE

The boutique spirits house, led by veteran blender Billy Walker, extends its Blended Malt line

with a small batch release 10-year-old product 

MacNair’s Boutique House of Spirits, expertly curated by legendary blender Billy Walker, today unveils a line extension for its Lum Reek Blended Malt Scotch Whisky range; the 10-year-old Cask Strength Batch 1.

The inaugural batch (UK RRSP £59.99) combines Single Malt Scotch Whiskies from Speyside and Islay – two of the most sought-after whisky producing regions – resulting in a subtly smoky yet sweet favour profile.

The aged whiskies were personally sourced by Walker before being blended together with GlenAllachie Single Malt. The spirit was then re-racked into specially selected Spanish Sherry casks, wine barriques and virgin oak casks for secondary maturation, allowing the whiskies to marry and additional characteristics to be attained from the wood.

Once the final cask selection was determined by Walker, Lum Reek 10-year-old Cask Strength Batch 1 was bottled at a natural cask strength of 55.4% ABV, without added colouring or chill filtration.

Lum Reek, which scooped World’s Best Blended Malt at the World Whiskies Awards 2020 and Best Blended Malt Scotch at the San Francisco World Spirits Competition 2021, is owned by independent spirits firm The GlenAllachie Distillers Company.

In July 2021, MacNair’s underwent a brand refresh and repositioning, becoming a Boutique House of Spirits. The new identity coincided with the introduction of a new rum line, Exploration Rum; Walker’s first endeavours into a new spirits category beyond whisky.

This latest Blended Malt offering comes as Walker celebrates his fiftieth year in the spirits industry, spanning both distilling and blending for highly successful, global brands.

Reflecting on his latest product innovation, Walker comments:

“Without a doubt, the most fulfilling element of my role is blending and developing new recipes which enhance the taste experience of individual whiskies. MacNair’s Lum Reek allows me to think outside of the box and blend such a wide variety of Single Malts from across Scotland to achieve the profile I am looking for.

“Whilst I delight in blending GlenAllachie expressions, introducing other Single Malts into the mix is incredibly interesting and creates something really magical. Having won incredible awards for The GlenAllachie 10-year-old Cask Strength batch releases, including World’s Best Single Malt 2021, I was keen to explore this concept as a Blended Malt, and I couldn’t be more thrilled with the outcome. Expect an indulgent amalgamation of dark chocolate fondant, vanilla pods, stem ginger and citrus tones alongside puffs of peat smoke – delicious!”

MacNair’s Lum Reek 10-year-old Cask Strength Batch 1 is available to purchase via global specialist retailers at a UK RRSP of £59.99.

ABOUT MACNAIR’S BOUTIQUE HOUSE OF SPIRITS:

Since Master Distiller Billy Walker became custodian of MacNair’s, his singular, defining purpose has been in step with the spirit of 19^th Century founder Harvey MacNair.

Over the course of 50 years in the spirits industry, Billy has earned widespread acclaim for his peerless blending prowess.  At the heart of MacNair’s Boutique House of Spirits sits a meticulous attention to detail. Billy’s renowned hands-on approach has earned numerous hats-off accolades, and he now looks to carry this philosophy into new spirits categories.

At MacNair’s Boutique House of Spirits, we are pushing the boundaries of convention to create a boundless range of exceptional small-batch spirits. We are founded on whisky, with a future of diversity.  We are wholeheartedly invested in enhanced maturation, and believe age and integrity matter, which is why all our expressions are bottled at a minimum of 46% ABV, natural colour and non chill filtered for maximum flavour experience.

MacNair’s houses Lum Reek Blended Malt Scotch Whiskies and Exploration Rum expressions. 

Further information on MacNair’s Boutique House of Spirits can be found at macnairs.com

Facebook – @macnairs

Instagram – @macnairs_spirits 

For information on The GlenAllachie Distillers Company, visit  www.theglenallachie.com

TASTING NOTES

MacNair’s Lum Reek 10-year-old Cask Strength Batch 1 – 55.4% ABV

• Colour: Rich Bronze.
• Nose: Waves of smoke, heather honey and ginger, fusing with cinnamon, treacle and vanilla.
• Taste: Lashings of dark chocolate, ginger and citrus, with smoked spices, plantains and tannins.

Kentucky Bourbon Trail® Attendance Sees Rapid Rally in 2021

FRANKFORT, Ky. – The world-famous Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® experiences continue their rapid rally from COVID and closures, with total visits up 160% from 2020 and just below the pre-pandemic record set in 2019.

Visitors accounted for more than 1.5 million tours at KBT® and KBT Craft Tour® distilleries last year, compared to a total of only 587,000 stops during the pandemic in 2020, the Kentucky Distillers’ Association announced today.

That’s off only 13% from the attendance record of 1.7 million set in 2019.

KDA President Eric Gregory hailed the news as testament to the Kentucky Bourbon Trail’s bucket list destination status and said 2021 would have been another record-setting year if not for reduced tour sizes, limited hours and closures due to COVID and staffing issues.

Plus, he noted several KBT® destinations were closed or at limited capacity because of major expansion projects. Most notably, James B. Beam Distilling Co. was closed for 10 months while constructing its new $60 million tourism experience in Clermont, which is now open.

“The numbers tell the story: the global demand for the authentic Kentucky Bourbon experience is as high as it’s ever been,” he said. “Our distilleries have moved mountains to provide safe, engaging tourism experiences during a pandemic for guests from all over the world.

“With more Kentucky Bourbon Trail distilleries than ever before, we are looking forward to welcoming a record number of visitors in 2022.”

Meanwhile, the Kentucky Bourbon Trail Craft Tour® charted its best year ever in 2021 with more than 615,000 in total attendance, an increase of 170% from 2020 and 40% higher than its previous record in 2019.

The KBT Craft Tour® also added four new stops for an all-time high of 23 distilleries in the nation’s first-ever adventure to showcase the micro distilling movement: The Bard Distillery in Muhlenberg County; Castle & Key in Woodford County; Copper & Kings in Louisville and Log Still in Nelson County.

In addition, Gregory said the KDA and its 50 members are advocating legislation in the General Assembly to further modernize Bourbon tourism laws, help distillers continue to rebound from COVID and attract repeat visitors to the Commonwealth.

This includes giving distilleries the opportunity to offer satellite tasting experiences, sell bottles at fairs, festivals and farmer’s markets, and offer bottles that are only available at distillery gift shops – privileges already enjoyed by Kentucky wineries and breweries.

“The industry’s partnership with the General Assembly is paying huge dividends across the state as the legislature modernizes our archaic alcohol laws and paves the way for distilleries to achieve their Napa Valley potential,” Gregory said, noting that there are now distilleries in 40 of Kentucky’s 120 counties.

The KDA’s Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® experiences are an integral part of local and state tourism efforts with 41 participating distilleries across the Commonwealth. The KDA, a non-profit trade group, founded the world-famous attractions in 1999 and 2012, respectively.

KBT® attendance grew a phenomenal 315% from 2009 through 2019, with more than 70% of visitors coming from outside Kentucky. 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.

Nearly half have household incomes over $100,000, compared to approximately $60,000 for the average Kentucky tourist.

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 America’s only native spirit.

Bourbon is one of Kentucky’s most treasured industries, a thriving $9 billion economic and tourism engine that generates more than 22,500 jobs with an annual payroll topping $1.2 billion each year, over $285 million in local and state taxes and $1.8 billion in federal alcohol taxes.

A key export, the iconic industry is currently in the middle of a $5.2 billion building boom, from innovative new tourism experiences to expanded production facilities, bottling centers and aging warehouses, all to meet the growing global thirst for Kentucky Bourbon.

Bourbon production has skyrocketed more than 435% since the turn of the century.

Kentucky now boasts more than 10.3 million barrels of Bourbon aging in warehouses across the Bluegrass, the most in its revered distilling history. Distillers filled more than 2.4 million barrels in 2020 alone, the third year in a row that production topped the two million mark.

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

Gregory encouraged visitors to plan ahead when booking a Kentucky Bourbon Trail® trip this year. Most distilleries require reservations and the KDA strongly encourages masks regardless of vaccination status. Some distillers also have closed a couple days each week to handle COVID-related staffing issues.

“Kentucky Bourbon Trail distilleries set the bar for world-class experiences and work hard to raise that distinguished status every day,” he said. “We’re proud to welcome everyone to the one, true home for Bourbon so you can see for yourself. The proof is here.”

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.

BARDSTOWN, KY – Heaven Hill, America’s largest independent, family-owned and operated distilled spirits supplier, has today acquired Samson & Surrey, including its portfolio of brands and facilities. The acquisition of Samson & Surrey further extends Heaven Hill’s portfolio with six high-growth, super-premium brands in several of the industry’s fastest growing categories.

“Throughout our 86-year history, our focus has been building a business with a portfolio of great brands sold through a great team,” said Max L. Shapira, president, Heaven Hill Brands. “The Samson & Surrey portfolio strategically enhances our portfolio with emerging brands in strong growth categories. Together with their team, Heaven Hill is poised to leverage the tremendous potential of these exciting brands.”

Under the leadership of Robert Furniss-Roe and Juan Rovira, Samson & Surrey has built a remarkable portfolio of highly differentiated premium brands growing at 60% per annum, tracking $40m in Sales and present in over thirty markets worldwide. Included in the acquisition are Tequila Ocho, Widow Jane American Whiskey, Few Spirits, Brenne French Whisky, Bluecoat Gin, and Mezcal Vago. The company will continue to operate as an independent division of Heaven Hill lead by Robert and Juan.

“Over the last five years we have enjoyed unprecedented success thanks to the talents of our team, the truly remarkable award-winning liquids we make, and the engaging consumer stories we tell. The combined talent, scale, and resources of Heaven Hill now present a unique opportunity to provide a long-term home for Samson & Surrey and to further accelerate our growth,” said Robert Furniss-Roe, co-founder and CEO, of Samson & Surrey. “We believe strongly in the potential of our brands which are perfectly positioned to capitalize on the key spirits market trends. We could not be more delighted to join Heaven Hill and work together to continue building a strong portfolio in the premium and super-premium segments,” further commented Juan Rovira, co-founder and COO of Samson & Surrey.

According to DISCUS Super Premium Tequila and Whiskey continue to enjoy growth rates more than 30% over the last five years as American consumers continue to adopt more premium products.

Perella Weinberg Partners LP acted as exclusive financial advisor to Heaven Hill with respect to the transaction. RBC Capital Markets, LLC acted as exclusive financial advisor to Samson & Surrey.

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 operated 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 and Burnett’s Vodkas; Admiral Nelson’s and Blackheart Rums; Black Velvet Canadian Whisky; Lunazul Tequila; The Christian Brothers Brandies; HPNOTIQ Liqueur; Carolans Irish Cream Liqueur; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur.
Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

ANGEL’S ENVY® RELEASES LIMITED-EDITION RYE WHISKEY FINISHED IN ICE CIDER CASKS   

The fourth release in ANGEL’S ENVY’s Cellar Collection, this limited-run of just 6,000 bottles marks the brand’s first new finished rye offering since 2013

Beginning today, members of ANGEL’S ENVY’s 500 Main can enter to win the chance to purchase the release ahead of the official launch; public sale will begin on February 25 at select retailers in NY, CA, FL, TN, IL, TX and KY, as well as at ANGEL’S ENVY’s distillery

LOUISVILLE, KY (February 15, 2022) – ANGEL’S ENVY®, the Louisville-based craft distiller that produces small batch, finished whiskeys, today announced the release of its ANGEL’S ENVY Rye Whiskey Finished in Ice Cider Casks. ANGEL’S ENVY created this first-of-its-kind release by finishing seven-year-old, 95% rye whiskey for 364 days in ice cider casks from Vermont-based Eden Specialty Ciders. It is the fourth release in ANGEL’S ENVY’s Cellar Collection, the brand’s special release program that honors the late Lincoln Henderson’s pioneering and innovative spirit.

“The flavor profile of this whiskey is very unique – the spiciness of the rye is balanced by the fruity sweetness from the ice cider casks, and there’s a crispness that is really distinct. We’ve never seen a whiskey finished in ice cider casks before, so we’re excited to introduce this finish as part of our Cellar Collection,” said Kyle Henderson, ANGEL’S ENVY’s Distillery Production Manager. “My brother, Andrew, was the one who found these barrels and raised the idea of an ice cider finish; he’s really championed this project from the beginning. As we tasted samples and learned more about the craftsmanship, time and resources required to create each bottle of ice cider, we fell in love with the product and the process and knew these special casks would be an excellent match for our rye.”

Ice cider is a dessert-style cider that is produced primarily in the northern US and Canada. The French oak casks used to finish this ANGEL’S ENVY release were used by Eden Specialty Ciders to create an ice cider from tart, late-season Northern Spy apples that had been naturally cold-concentrated in Vermont before partial fermentation and aging. Inspired by the unique, climate-driven elements of ice cider production, ANGEL’S ENVY packaged its Rye Whiskey Finished in Ice Cider Casks in a frosted glass bottle and commemorative gift box.

The limited-edition release, which consists of just 6,000 bottles total, will be available for purchase beginning on February 25 at select retailers in NY, CA, FL, TN, IL, TX and KY, as well as at ANGEL’S ENVY’s downtown Louisville distillery. Beginning today, ANGEL’S ENVY500 Main members can enter for the chance to purchase a bottle ahead of the public sale for pickup at ANGEL’S ENVY’s distillery. A total of 500 bottles will be reserved for the 500 Main presale lottery.

ANGEL’S ENVY Rye Whiskey Finished in Ice Cider Casks is 107-proof (53.5% ABV). On the nose, it offers notes of caramel candy apple and toasted oak, with faint notes of nuttiness and cinnamon. The palate features bold peppery and cinnamon notes accompanied by vanilla, ripe apple, toffee and butterscotch. The finish is long and transitions from spicy to sweet, with notes of brown sugar and apple with hints of earthiness and oak. Suggested retail price for a 75omL bottle, which may vary by market, is $249.99. For more information, visit angelsenvy.com/whiskey/IceCiderFinish.

About ANGEL’S ENVY

ANGEL’S ENVY is a Louisville-based craft distiller that produces small batch, finished whiskeys. Co-founded in 2010 by the late Master Distiller Lincoln Henderson and his son Wes Henderson, it began as a passion project that combined their family’s deep-rooted passion for and knowledge of the industry with an innovative outlook on bourbon making and finishing. Today, the ANGEL’S ENVY team continues to produce several highly acclaimed core offerings – a Kentucky Straight Bourbon Finished in Port Wine Barrels and a Rye Whiskey Finished in Caribbean Rum Casks – as well as a variety of innovative, special releases.

ANGEL’S ENVY opened the doors to its distillery in 2016 – it was the first full-production whiskey distillery in downtown Louisville and is located at 500 East Main Street. The company distributes to all 50 U.S. states and several select international markets as of February 2020. ANGEL’S ENVY is produced by Louisville Distilling Company, a subsidiary of Bacardi Limited.

For more information, please visit us at www.angelsenvy.com, or on:

Facebook: facebook.com/AngelsEnvyBourbon or facebook.com/TourAngelsEnvy

Twitter: @angels_envy

Instagram: @angelsenvy

ENJOY RESPONSIBLY.

Heaven can wait. Please drink responsibly.

©2022. Angel’s Envy. Bottled by Louisville Distilling Company, Louisville, KY. Rye Whiskey Finished in Ice Cider Casks—53.5% Alc. By Vol.

Bimber to release exclusive fino sherry finished single malt whisky  

with Fortnum & Mason 

London’s Bimber Distillery today announced that it has partnered with the iconic department store Fortnum & Mason to release an upcoming exclusive single cask, single malt London whisky that has been finished in a Spanish fino sherry butt.

Originally matured for over four years in American oak ex-bourbon casks, the whisky was transferred for an additional maturation in a fino sherry butt sourced from Jerez-based Bodegas Tradición who are dedicated exclusively to the elaboration and ageing of very old sherry wines. The resulting single malt offers notes of vivid fruitiness alongside feisty piquancy, a nutty edge and ripe salinity. 

The release of 857 bottles at 51% ABV will be available from Friday 11^th February in Fortnum & Mason’s Piccadilly-based store and via the retailer’s website.

The single cask release was crafted to Bimber’s exacting standards. The spirit was produced from the distillery’s single farm barley and malted on a dedicated floor at Warminster Maltings, before being fermented for seven days in bespoke on-site constructed American oak washbacks. Distillation took place in Bimber’s customised stills which possess an increased copper surface area, resulting in a light, fruit-forward, layered new make spirit.

Bimber Distillery spokesperson Matt McKay said “We are delighted to be working with Fortnum & Mason to release our first fino sherry cask matured single malt – and to introduce Bimber’s whisky to the store’s many whisky lovers. This new release shows off a different aspect of Bimber’s versatile spirit profile, marrying intense fruitiness with the instantly recognisable character derived from fino sherry.”

Oscar Dodd from Fortnum & Mason added “Knowing first-hand the outstanding quality of Bimber’s whisky, I sought a cask to add a new and unique dynamic to Fortnum’s first ever London single malt. Through our longstanding relationship with Bodegas Tradicion, I was fortunate enough to source a fino butt which was shipped over to Bimber in 2021 – a Fino finish also being a first for Bimber. Ex-Bourbon casks were transferred to the first-fill butt, with 857 bottles drawn at the point of perfect harmony between the whisky’s generous, sweet, fruit and nut character; and the sherry’s saline freshness.”

Bimber Fortnum & Mason Exclusive 

Matured in first fill ex-bourbon barrels, then finished in a butt which previously held Spanish fino sherry

Nose:               Griddled pineapple, poached apricots and oven-baked pear tarts join nutmeg and ginger, dry nuttiness and a hint of coastal breeze

Palate:             A riot of juicy fruitiness – pineapple, apricot and damson sit alongside a cup of warm mocha, toasted cereals, chopped nuts and saline minerality

Finish:              Candied peels, lingering aromatic wood spice and a pinch of sea salt

70cl

51% ABV

RRP £85

Available from 11th February via Fortnum & Mason  

About Bimber  

Bimber Distillery produces world-class single malt whisky, handcrafted with passion in West London. As a leading distiller of English whisky, we combine generations of rich distilling heritage with the finest quality ingredients to create the ultimate craft whisky experience.

www.bimberdistillery.co.uk 

About Fortnum & Mason 

First founded in Piccadilly in 1707, Fortnum & Mason has remained an essential London destination for anyone in search of extraordinary food, joy-giving things and exceptional service ever since. Proud of its storied past and innovating still, Fortnum’s mission remains to deliver a sense of pleasure to every customer, whether they’re shopping in-store or from around the world at the award-winning

www.fortnumandmason.com

THE MACALLAN UNVEILS THE REACH SINGLE MALT WHISKY

CAPTURING AN EXTRAORDINARY MOMENT IN TIME AND AN ENDURING SPIRIT

The Macallan has unveiled The Reach, an incomparable single malt whisky that reflects an extraordinary moment in time and exemplifies the enduring spirit that has been at the heart of the brand for almost 200 years.

Crafted during the Second World War in a period of increasing hardship, The Reach was laid to rest in 1940 before The Macallan was compelled to close its doors for the first time in its history.

Its very existence is testament to the care and commitment to uncompromised excellence that has driven The Macallan since it was founded in 1824. It also pays tribute to those who strived amid great adversity to resume distilling The Macallan’s spirit, as well as the craftspeople today who continue to uphold the brand’s values.

A rare single malt at 81 Years Old, The Reach is the oldest whisky ever released by The Macallan, crafted from a single, sherry seasoned oak cask. The dark, precious whisky is encased in an exquisite decanter created from mouth-blown, hot glass, cradled on a bronze sculpture of three hands.

Each hand represents characters in The Macallan’s history and their unique story. One commemorates the Distillery workers of 1940 who crafted the spirit into existence, in challenging times, over eight decades ago. Another is the hand of one-time chairman, Allan Shiach, whose grandfather headed the company when this remarkable spirit was first consigned to its cask. The third is that of today’s Master Whisky Maker, Kirsteen Campbell, who carefully selected the 1940 cask used to create The Reach, deciding that now was the time to share this precious whisky with the world.

Kirsteen Campbell, Master Whisky Maker, The Macallan, said: “It is an honour to introduce The Reach. Created during a turbulent time in the world, this extraordinary expression showcases The Macallan’s history, ingenuity and unmistakable strength of character. 

“The creation of many hands, The Reach has been a truly collaborative effort. It’s also a tribute to the people who made this precious whisky, and their enduring spirit which never wavered. 

“Its deep auburn hue is the first hint of this remarkable whisky’s astonishing depth. Offering notes of dark chocolate, sweet cinnamon and aromatic peat, leading on to treacle toffee, crystalised ginger and charred pineapple, before giving way to an intensely rich, sweet and smoky finish.”

Reflecting its rarity and significance, The Reach is presented in unique packaging brought together by a collective of Scottish artisans. A tale of collaboration and connectivity, the result is a handcrafted quartet of liquid, glass, bronze and wood that is a fitting tribute to this very special whisky.

Sculptor Saskia Robinson created the timeless sculpture featuring three hands, producing countless drawings from every perspective before working in a physical medium. The veins, nails and skin detail are recorded in extraordinary accuracy, modelled on an artist’s impression of a hand of one of those original stillmen. The sculpture is cast in bronze and the glimmer of the metal contrasts beautifully with the dark amber whisky.

The surface of the glass decanter features subtle indentations that match the fingerprints of the bronze hands which support it, while a beautiful cabinet crafted using wood from a fallen elm tree, which is thought to have been on The Macallan Estate in 1940, houses the decanter.

A film has been created by renowned London-based photographer Nadav Kander working closely with his art director, Matt Willey, who was previously the art director at The New York Times Magazine. Featuring original music composed and recorded by Scottish band Mogwai, recently shortlisted for the prestigious Mercury Prize, it tells the story of The Macallan’s legacy and the collaborative process behind The Reach.

Highly limited to only 288 decanters worldwide, The Reach will be on display at The Macallan Estate Boutique from 9^th February 2022 and later in The Macallan domestic and travel retail Boutiques. The RSP is $125,000 / £92,000 / €110,000.

For further information visit www.themacallan.com

Whisky Maker’s Notes

Colour: Deep auburn

ABV: 41.6%

Nose: Dark chocolate, sweet cinnamon, aromatic peat, plums, leather, pink grapefruit, redcurrant jelly and a rich resinous note.

Palate: Treacle toffee, bramble jam, liquorice, crystalised ginger, nutmeg, charred pineapple, pecans, woodsmoke.

Finish: Intensely rich, sweet and smoky.

About The Macallan

Founded in 1824, The Macallan is renowned worldwide for its extraordinary single malt whiskies. Their outstanding quality and distinctive character reveal the uncompromised excellence pursued by The Macallan since it was established by Alexander Reid, on a plateau above the River Spey in north-east Scotland.

In 2018, The Macallan opened a new chapter in its history with the launch of its award-winning Speyside distillery. Designed by internationally acclaimed architects to promote sustainability, the building takes inspiration from the surrounding ancient Scottish hills. It stands nearby Easter Elchies House, the Highland Manor built in 1700 which is The Macallan’s spiritual home and remains the heartbeat of The Macallan’s beautiful 485-acre Estate.

Crafted without compromise. Please savour The Macallan responsibly.