Irish and US distilleries collaborate on transatlantic project to explore role climate plays on whiskey taste

A major transatlantic project is underway to study how weather and climate conditions affect the taste of whiskey matured 7,000km apart.

An Irish distillery has teamed up with a family-run operation in Colorado, US, in a move which saw both simultaneously fill a total of 14 casks due to mature in 2026.

Boann in Co Meath and Talnua in the Centennial State are using exactly the same recipe, containing ingredients from their respective localities.

The unique initiative will examine how the Irish and American climates will influence the finished, single pot still whiskey once it is botted in five years’ time.

“This is much more about experimentation than a commercial enterprise,” said Peter Cooney, co-founder of Boann, whose World’s Best mashbill recipe is being used by both distilleries.

“We are sharing exactly the same recipe and types of barrels. But Colorado has a dry climate in a high-altitude, desert environment with low humidity, as opposed to our more stable mild, wet climate.

“The maturation conditions will be very different so we want to see exactly how that will influence the flavours in five years’ time.”

Talnua (an abbreviation of the Irish ‘Talamh Nua’ or new land), is steeped in Irish heritage – husband and wife owners Patrick and Meagan Miller fell in love with single pot still whiskey after tasting it in a Galway pub during their honeymoon in 2011.

Seven years later, they set up the first distillery exclusively making it in the US.

A relationship between both operations was formed when Boann’s Global Export Sales Manager, Matt Healy, met and interviewed the Millers in Arvada, Colorado, while on business in the US.

Both distilleries kept in touch – and earlier this month, at exactly the same time, they filled their casks with spirit containing 40% malt, 55% unmalted barley, 3.75% oats and 1.25% rye.

“These kind of projects are what distillers really get excited over,” said Patrick Miller.

“A collaboration bringing a Single Pot Still Whiskey project across the Atlantic showcasing the difference in flavour profiles between Ireland and Colorado is truly special. It’s an amazing project that highlights the Irish-American bond.”

Last year, Irish whiskey sales in the US generated almost €1billion worth of revenue for distillers here.

Data shows more than five million nine-litre cases of Irish whiskey were sold across the States.

During the Boann-Talnua project earlier this month, the Meath distillery filled six 200-litre casks at their plant outside Drogheda, but to account for evaporative differences, Talnua filled eight, meaning around 2,800 litres will be available by the autumn of 2026.

By then, whiskey enthusiasts will be able to buy two 375ml bottles – one each of the American and Irish-distilled, paired together in one pack.

Tasting sessions in the US and in Ireland are also planned after maturation.

A.SMITH BOWMAN CASK STRENGTH BOURBON TAKES HOME MASTER MEDAL IN ITS INAUGURAL COMPETITION

Four A. Smith Bowman Distillery Bourbons Receive Medals at American Whiskey Masters

 FREDERICKSBURG, VA (Aug. 24, 2021) – Just a month after its release, A. Smith Bowman Cask Strength Bourbon was awarded a Master medal, the highest granted, at the 2021 American Whiskey Masters. The newest addition to the Distillery’s lineup, each barrel included in A. Smith Bowman Cask Strength is hand-selected by Master Distiller Brian Prewitt and aged a minimum of 10 years. The initial release of this uncut, non chill-filtered bourbon came in at 141.1 proof and there are plans to release more each year.

Three other A. Smith Bowman Distillery bourbons also received Gold medals: Bowman Brothers Small Batch Virginia Straight Bourbon Whiskey, Isaac Bowman Port Finished Straight Bourbon Whiskey, and John J. Bowman Single Barrel Virginia Straight Bourbon Whiskey.

“We are very honored to be recognized at the American Whiskey Masters this year,” said Prewitt. “For our entire lineup of bourbons to be recognized in such a prestigious event really brings a great sense of pride with our small distillery team.”

The American Whiskey Masters is chaired by The Spirits Business and a panel of leading spirits specialists. The record-number of entries were judged by category in a blind tasting held in July. For a full list of this year’s results, visit The American Whiskey Masters 2021 results (thespiritsbusiness.com).

About A. Smith Bowman

A.Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  The Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. As Virginia’s oldest and most award-winning distillery, its various brands have earned numerous prestigious awards over the years, including John J. Bowman Single Barrel, which received a gold medal at the 2019 San Francisco World Spirits Competition. For more information on A. Smith Bowman, please visit www.asmithbowman.com

JOHN J. BOWMAN SINGLE BARREL NAMED FINALIST AT 2021 ultimate spirits challenge

Six A. Smith Bowman Distillery Spirits Recognized 

Fredericksburg, VIRGINIA (Aug. 5, 2021) The 2021 Ultimate Spirits Challenge named John J. Bowman Single Barrel Bourbon a finalist for the prestigious Chairman’s Trophy, the competition’s highest honor. John J. Bowman was also designated as “Great Value.” Six A. Smith Bowman Distillery spirits were awarded in total.

“Excellent, Highly Recommended” honors went to:

• John J. Bowman Single Barrel Virginia Straight Bourbon Whiskey

• Finalist for Chairman’s Trophy
• Named a “Great Value”

Awarded “Very Good, Strong Recommendation” was:

• Bowman Brothers Small Batch Virginia Straight Whiskey
• Isaac Bowman Port Barrel Finished Virginia Straight Bourbon Whiskey

This competition, in its 12th year, is judged by a panel of the spirit industry’s most renowned judges including award-winning authors, buyers, journalists, educators and bar owners, who rate each spirit on a 100-point scale.

Complete results for the 2021 Ultimate Spirits Challenge can be found at https://www.ultimate-beverage.com/usc-2021/2021-spirits-results.

About A. Smith Bowman

A. Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  The Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. As Virginia’s oldest and most award-winning distillery, its various brands have earned numerous prestigious awards over the years, including John J. Bowman Single Barrel, which received a double gold medal at the 2021 San Francisco World Spirits Competition.  For more information on A. Smith Bowman, please visit www.asmithbowman.com.

THREE 1792 BOURBONS NAMED FINALISTS FOR CHAIRMAN’S TROPHY AT 2021 ULTIMATE SPIRITS CHALLENGE

10 Barton 1792 Whiskeys Recognized 

BARDSTOWN, KENTUCKY (Aug. 4, 2021) – 1792 Full Proof, 1792 Aged 12 Years and 1792 Bottled-in-Bond were each named Chairman’s Trophy Finalists at the 2021 Ultimate Spirits Challenge, which is the competition’s highest honor. 1792 Full Proof was also included in the competition’s Top 100 Spirits. In total, 10 Barton 1792 whiskeys were recognized, including four which were designated as “Great Value” and two which received the “Tried & True Award.”

Awarded the high honor of “Extraordinary, Ultimate Recommendation” was:

• 1792 Full Proof Kentucky Straight Bourbon

• Finalist for Chairman’s Trophy
• Top 100 Spirits
• Named a “Great Value”
• “Tried & True” Award

“Excellent, Highly Recommended” honors went to:

• 1792 Small Batch Kentucky Straight Bourbon

• Finalist for Chairman’s Trophy
• Named a “Great Value”
• “Tried & True” Award

• 1792 Single Barrel Kentucky Straight Bourbon

• Finalist for Chairman’s Trophy
• Named a “Great Value”

• 1792 Aged 12 Years Kentucky Straight Bourbon Whiskey
• 1792 Bottled-in-Bond Kentucky Straight Bourbon
• Thomas S. Moore Extended Cask Finish Cabernet Sauvignon
• Early Times Bottled-in-Bond Kentucky Straight Bourbon Whiskey

• “Tried & True” Award

Awarded “Very Good, Strong Recommendation” were:

• Thomas S. Moore Extended Cask Finish Chardonnay
• Thomas S. Moore Extended Cask Finish Port
• Early Times Kentucky Whisky

• • Named a “Great Value”

This competition, in its 12th year, is judged by a panel of the spirit industry’s most renowned judges including award-winning authors, buyers, journalists, educators and bar owners, who rate each spirit on a 100-point scale.

Complete results for the 2021 Ultimate Spirits Challenge can be found at https://www.ultimate-beverage.com/usc-2021/2021-spirits-results.

About Barton 1792 Distillery

Barton 1792 Distillery is part of Barton Brands.  Barton Brands has facilities in Bardstown, Ky., Carson, Calif., and Baltimore, Md. Barton Brands is owned by the Sazerac Company, an American family-owned company based in New Orleans, La. Barton 1792 Distillery was established in 1879 and continues today as the oldest fully-operating Distillery in the “Bourbon Capital of the World.” The Distillery is located on 196 acres and includes 28 warehouses, 22 other buildings, the Morton Spring and the Tom Moore Spring.  Distilling, aging and bottling fine Bourbon whiskey are hallmarks of the historic Barton 1792 Distillery. 1792 Small Batch Bourbon Whiskey is produced at Barton 1792 Distillery, and is named for the year Kentucky became a state. The Distillery has garnered a number of prestigious awards for its whiskies, including its 1792 Full Proof, which was named the World Whiskey of the Year for 2020.  To learn more visit www.1792bourbon.com.

KIRSTEN AINSLIE JOINS BROWN-FORMAN AS ASSISTANT BLENDER FOR SINGLE MALT SCOTCH WHISKY BRANDS

Kirsten Ainslie has joined Brown-Forman as the new Assistant Blender to Rachel Barrie, Master Blender for their Single Malt Scotch Whisky distilleries, Benriach, The GlenDronach and Glenglassaugh. Prior to joining Brown-Forman, she was Distiller at Edinburgh’s John Crabbie & Co for three years.

Kirsten’s role will see her working closely with Rachel Barrie on all aspects of the blender’s craft and exceptional mastery, including spirit quality, product development and innovation, cask selection, whisky and wood management.

Rachel Barrie, Master Blender at Benriach, The GlenDronach, and Glenglassaugh Distillery, said:

“It’s a really exciting time for Benriach, The GlenDronach and Glenglassaugh and welcoming Kirsten to the team signals our long term commitment to investing into and growing our wonderful Single Malts.

“Kirsten will be a great addition to the team. Nurturing young talent is an important part of what we do at Brown-Forman and Kirsten has certainly proven she has the best nose for the job.”

Kirsten Ainslie began bartending whilst working towards her MA in Sociology at the University of Edinburgh. After graduating, she volunteered at The Glasgow Distillery company in an effort to learn the art of whisky and gin distillation before moving on to become Lead Distiller at the John Crabbie Distillery in Leith, Edinburgh.

Kirsten Ainslie, Assistant Blender at Benriach, The GlenDronach, and Glenglassaugh Distillery, said:

“I feel very privileged to be taking on the role of Assistant Blender and working alongside Rachel Barrie who is renowned in the whisky industry. Working closely with Rachel, I hope to build on the legacy of maturing and marrying different casks, and crafting whiskies to be enjoyed by newcomers and connoisseurs alike.”

About Brown-Forman:

For over 150 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Jack Daniel’s RTDs, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Apple, Jack Daniel’s Tennessee Fire, Gentleman Jack, Jack Daniel’s Single Barrel, Finlandia, Korbel, el Jimador, Woodford Reserve, Old Forester, Coopers’ Craft, Herradura, New Mix, Sonoma-Cutrer, Chambord, Benriach, The GlenDronach, Glenglassaugh, Slane, and Fords Gin. Brown-Forman’s brands are supported by approximately 4,800 employees and sold in more than 170 countries worldwide. For more information about the company, please visit http://www.brown-forman.com/

About Glenglassaugh Distillery:

On the crescent beach of Sandend Bay stands Glenglassaugh Distillery, producing a luscious coastal malt, shaped by the rich abundance of land and sea, with rolling waves of flavour. The distillery has a history of elegant maturation, with award-winning old vintages dating back to the 1960s, and an award-winning range of boutique younger whiskies. As this jewel of a coastal malt is discovered and enjoyed, it promises to become a cult, contemporary classic.

Visit: www.glenglassaugh.com

Twitter: @Glenglassaugh

Instagram: glenglassaugh

Facebook: /GlenglassaughDistillery 

About The GlenDronach Distillery:

Nestled in the valley of Forgue, deep in the East Highland hills, is The GlenDronach, one of the oldest licensed distilleries in Scotland. The GlenDronach is of true Highland style: a complex and full bodied spirit, perfect for slow maturation in the finest Spanish Pedro Ximénez and Oloroso sherry casks.

Visit: www.glendronachdistillery.co.uk

Facebook: /TheGlenDronach

Twitter: @Glendronach

Instagram: @Glendronach

About Benriach Distillery

Ruggedly beautiful, Benriach stands on the site of the old Riach farm in north Speyside, drawing water from a mineral-rich aquifer, deep beneath the distillery.

Thanks to a long-standing tradition of distilling three styles of whisky; classic unpeated, Highland peated and triple distilled, together with an eclectic selection of casks from around the world, our whisky makers are able to explore the full flavour possibilities of Single Malt, creating some of the richest, most multi-layered whiskies in Speyside.

Facebook @Benriach

Instagram @Benriach

Twitter @TheBenriach

Glen Scotia 2013 (Bottled 2021 Exclusively for Dom Whisky) / 58,1% / 0,7l

In 2021 Dom Whisky Jastrzębia Góra celebrated its twelfth Anniversary. Founded in 2009 in the picturesque coastal village, the place earned cult status right from the day one. Dom Whisky is a mandatory destination for anybody even slightly interested in “water of life”; our patrons often call it “a whisky temple” (the description we are proud of). Our selection features several thousand whisky expressions from all over the world. To commemorate our anniversary we selected a barrel of whisky from the distillery located in the smallest whisky production region in Scotland, formerly known as ‘Whiskypolis”. Our choice was Glen Scotia, whisky distilled in October 2013 and aged in bourbon barrel and finished for 12 months in second fill Demerara Rum barrel # 20/329-1. The whisky was bottled unfiltered at natural strength of 58.1% abv in May 2021 with an outrun of only 276 bottles. We believe you will enjoy our anniversary dram. Slàinte Mhath!

Nose: Caribbean meets Campbeltown, pineapple, coconut flakes, bananas, sultanas, salted caramel, vanilla, candied ginger and a dash of pepper.

Palate: follows the nose, rum-soaked raisins, grilled pineapple, papaya, banana bread, vanilla, caramel, butterscotch, hints of ginger and oak.

Finish: fairly long, with notes of tropical fruit, vanilla, sweet pastries, cinnamon, ginger, hints of cocoa and oak.

About Dom Whisky:

This place is an expression of our great love for the tradition that has developed around the peculiarities and character of whiskey. Dom Whisky is not only a place of worship. First there is passion, and only then taste, aroma and color follows. You can believe that we put our heart into it. Opened in 2009 in Jastrzeba Góra (small village by the sea in Poland), built on  a Scottish distillery pattern, and finished with a slate and pagoda, offers over 2000 bottles to choose and since the beggining it developed to a few branches of whisky bars in Sopot with over 700 bottles, Warsaw with over 3500 bottles, and Wrocław with 1000 botlles of Aqua vitae.

Dom Whisky is also organizer of the first and the biggest polish whisky festiwal, which is held anually at the end of August since 201 (www.festiwalwhisky.pl). It also owns the biggest whisky shop with the selection of over 9500 spirits from all over the world with over 6000 of whiskies including rare, limited editions and whiskies from closed distilleries (www.sklep-domwhisky.pl) So far You can find a few special editions selected for Dom Whisky from Jack Daniel’s Personal Collection, Big Peat and two Bruichladdich Micro Provenance ediion, including mentioned GlenScotia, which can be purchased from 2nd of September via www.sklep-domwhisky.pl.

Smoke Point Batch 3 Release!
The Peat Is Back

Just in time for the long weekend, the third batch of Shelter Point’s most popular peat influenced whisky is finally here. This single malt smoky delight has been aged in ex-bourbon casks for 5 years and finished in casks previously used by a famous Islay distillery for over 2 years. The whisky is made from 100% malted barley and bottled at 53% ABV

Order yours today in either a 750ml or 375ml bottle at https://shelterpoint.ca/single-malt-whisky/

Our tasting panel found notes of sweet caramel, vanilla & medicinal smoke and a distant campfire on the nose. The palate is sweet and salty, with peated warmth, and some trademark iodine notes from Prince Charles’ favourite dram…

As always with these new Shelter Point releases, Smoke Point Batch 3 is guaranteed to sell quickly, so be sure to claim yours today!

*Please note that due to a shortage of staff and irregular hours due to our ongoing public closure, that curbside pickup orders cannot be fulfilled until Tuesday September 7th at the earliest. You may also experience some longer than usual delays in shipping times for this release, as demand will be high*

Smoke Point is available in a 750ml ($89.99) and 375ml ($47.50) and be purchased online at https://shelterpoint.ca/single-malt-whisky/

For all the latest news and information visit our website at https://shelterpoint.ca/

Shelter Point Website

Lux Row Distillers releases the second edition of its Blood Oath Trilogy featuring

Pacts 4, 5 and 6

Highly collectible bourbons will be available in September 

ST. LOUIS (Aug. 26, 2021) — Lux Row Distillers announced the release of Blood Oath Trilogy – Second Edition, the latest collection of limited-release bourbons, or “Pacts,” created by Lux Row Master Distiller John Rempe. Featuring 750 ml bottles of Pacts 4, 5 and 6, this latest Trilogy has a limited supply of 1,400 sets, and its $799 suggested retail price reflects the quality and scarcity of these bourbons. The newest Blood Oath Trilogy will be available in late September.

In 2014, Rempe decided to create an exceptional bourbon using a blend of three unique Kentucky straight bourbon whiskeys. The following year, that idea came to fruition with the creation of the Blood Oath series. The name refers to a promise Rempe made to keep the blend of Kentucky straight bourbon whiskeys a secret known only to him, as well as a promise to create the best bourbon for bourbon connoisseurs. Now, every year Rempe adds a new Pact to the Blood Oath family. Each Pact comes in at 98.6 proof (49.3% ABV), is carefully crafted and will never be repeated.

The second Blood Oath Trilogy contains Pacts 4, 5 and 6 – reserved since 2018, 2019 and 2020, respectively – and is packaged in a black wooden display box designed to highlight each Pact’s distinctive label.

• Blood Oath Pact 4 is a blend of an extra-aged 12-year bourbon, a rich 10-year bourbon and a 9-year bourbon finished in toasted barrels for seven months. It has an ultra-smooth finish with lasting notes of caramel, vanilla and oak.
• Blood Oath Pact 5 is a blend of a 13-year mahogany bourbon, peppery with shavings of dark chocolate; an 11-year silky, wheated bourbon rich with vanilla and honey; and an 8-year bourbon finished in Caribbean rum barrels to impart orange, brown sugar and warm island spice notes.
• Pact 6 rounds out the Trilogy with a blend of a 14-year ryed bourbon which provides oak and leather undertones; an 8-year, toasty, ryed bourbon that delivers hints of spice; and a 7-year ryed bourbon finished in cognac casks to produce a slightly fruity, brandy flavor.

“I look back on each Pact I’ve created for the Blood Oath Series with a tremendous sense of pride and accomplishment, and with each new Pact I develop, I become more eager to create the next,” said Rempe. “The bourbons I’ve selected to create each Pact are becoming rarer and harder to find, as are the resulting Pacts themselves. A Blood Oath Trilogy set is like a piece of bourbon history. I’ll never repeat a blend, so once it is gone, it’s gone.”

Blood Oath Trilogy — Second Edition set to be released in September

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 five 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; MGP’s historic distillery in Lawrenceburg, Indiana, where the George Remus Straight Bourbon Whiskey and Rossville Union Straight Rye Whiskey are produced; and the Washington, D.C.-based Green Hat Distillery, producer of the Green Hat family of gins. The innovative and high-quality brand portfolio also includes Everclear Grain Alcohol, Pearl Vodka, Saint Brendan’s Irish Cream, The Quiet Man Irish Whiskey and other well-recognized brands. For more information about the company and its brands, visit luxco.com.

‘ARTISTRY IN OAK’

GORDON & MACPHAIL REVEALS DESIGN OF UNIQUE DECANTER AND OAK PAVILION BY ACCLAIMED ARCHITECT AND DESIGNER SIR DAVID ADJAYE FOR WORLD’S OLDEST SINGLE MALT SCOTCH WHISKY

ELGIN, SCOTLAND, 2^nd September 2021:  Whisky creators Gordon & MacPhail today revealed the unique jewel-like decanter and oak pavilion designed by world-renowned architect and designer Sir David Adjaye OBE to celebrate their release of the oldest single malt Scotch ever bottled – Generations 80YO from Glenlivet Distillery.

The design is a celebration of the artistry, craft and care that went into the single malt it encases.  Its unique form represents Gordon & MacPhail’s history of repeatedly pushing the boundaries in terms of long-term whisky maturation, where experimentation, patience, and quality have remained the foundations for progress since 1895.

The creative theme for the ground-breaking release – ‘Artistry in Oak’ – bears tribute to both the precious and rare liquid, carefully nurtured in an oak cask by four generations of the family that owns Gordon & MacPhail, as well as its stunning presentation. Never before has oak and single malt spirit been combined for eight decades and the historic liquid has been described by renowned whisky writer Charlie Maclean as “truly, one of the finest I’ve ever encountered.”

“Oak is a primary material, produced from the planet,” explains David Adjaye. “I appreciate its preciousness as an integral part of the whisky-making process. I wanted to create a design that pays tribute to the role oak plays in transforming liquid into an elixir with almost magical properties.”

The jewel-like decanter contains lenses to provide focus on the richly coloured liquid. A generous volume of crystal balances both heft and delicacy, and provides a beguiling, tactile presence.

“The gentle combination of liquid, weight and form invokes a sense of care, responsibility and slowness.  As you pour, a sense of time fades and all that is understood is the preciousness of each drop,” adds Adjaye.

Designed to appear as hewn from a single solid block of crystal, the decanter’s curving core needed to be individually hand-blown by experienced artisans overseen by Glencairn Crystal Studio, experts in ultra-premium decanters and another family business based in Scotland.

“The ambition was to create a vessel in which Gordon & MacPhail’s unique experience and tradition is transmitted and incorporated,” remarks Adjaye. “The vertical struts of the outer pavilion are reflective of trees in an oak forest from which the staves of the original cask were hewn. A pivotal moment in the design narrative is the relationship between the light and shadow as the casing is opened and closed.  The light refracted through the opened casing recreates the sunlight as it shines through oak trees within a natural forest setting. The act of opening the pavilion becomes a ceremonial and sensorial process.”

While similar, no two decanters are exactly the same, reflecting the complexity of the process and its organic nature.

The oak pavilion is constructed from sustainably sourced oaks grown less than five miles from makers, Wardour Workshops, another family-owned company, based in Dorset, South West England.

Co-founder at Wardour, Dom Parish, comments, “Oak is an inherent part of British craftsmanship, full of character. It has this wondrously enduring quality that lasts forever. Once it is cut and sized, it’s still a living organism.”

Ewen Mackintosh, Managing Director at Gordon & MacPhail, comments, “It is often quoted that the maturation of whisky over very long periods of time is more art than science.  The decanter and oak pavilion that David has created for our historic release is a true reflection of this art; the presentation is itself a work of art.  I’m sure George Urquhart and his father John, who had the extraordinary foresight to lay down spirit from the Glenlivet Distillery in a bespoke Gordon & MacPhail cask to be enjoyed after their lifetime, would love the design. It pays tribute to their craft and vision.”

Only 250 70cl decanters have been created. Decanter #1 is being auctioned by Sotheby’s in Hong Kong on 7 October 2021 with a framed cask end from the original cask and a lithograph of the original concept drawings signed by David Adjaye. Auction proceeds (minus costs) are being donated to local Scottish charity Trees for Life whose mission is to rewild the Caledonian forest.

“The donation will help the Trees for Life nursery which grows 100,000 rare and native trees, including oaks, from seed each year,” continues Ewen Mackintosh. “It’s fitting that this whisky will provide a legacy for all that will last for generations.”

Jonny Fowle, Sotheby’s Spirits Specialist says: “Joining forces with Gordon & MacPhail to auction the world’s first 80-Year-Old single malt whisky is a genuine thrill. To have expertly matured this whisky for eight decades and maintained the vibrancy of the exquisite liquid is remarkable. Decanter #1 represents a landmark moment in Scotland’s liquid history and the cask end and signed 1-of-1 lithograph further elevate this unique and very special lot.”

Public showcases of the Gordon MacPhail Glenlivet 80YO decanter and oak pavilion will be exhibited from early September 2021 in Sotheby’s historic galleries on New Bond Street in London, at Sotheby’s HQ in New York on the Upper East Side, and at the Hong Kong Convention and Exhibition Centre as part of the company’s 2021 Hong Kong Autumn Sales Series preview exhibition.

THE TASTE OF LIQUID HISTORY

Charlie MacLean MBE, Scotland’s leading whisky writer and world authority on the subject, presents his tasting notes for Gordon & MacPhail Generations 80YO from Glenlivet Distillery:

Appearance: Deep umber with magenta lights; old polished rosewood.

Aroma: A complex, mellow nose-feel, still vivacious after all these years. Top notes of almond oil, scented hand-soap, backed by sandalwood and gorse flowers on a war m day. A whiff of peat-smoke in the empty glass.

Palate: An oily texture, and lightly sweet to start (dates, salted plums, figs), drying elegantly (traces of dry Oloroso Sherry), towards a lengthy menthol finish. Drop of water increases spiciness.

Summary: Vibrant and wholly satisfying. Truly, one of the finest malts I have ever encountered.

GORDON & MACPHAIL GENERATIONS 80YO FROM GLENLIVET DISTILLERY AVAILABLE FROM 3 SEPTEMBER 2021

PRICE ON APPLICATION VIA GORDONANDMACPHAIL.COM

FOR DETAILS RE SOTHEBY’S HONG KONG AUCTION OF DECANTER #1 ON 7 OCTOBER VISIT SOTHEBYS.COM

@GORDONANDMACPHAIL

PLEASE FIND YOUTUBE LINKS TO VIDEO CONTENT BELOW:

Liquid History – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery 

Artistry in Oak – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

Creating Future Legacies – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

Launch Film – Gordon & MacPhail Generations 80-Years-Old from Glenlivet Distillery

THE OXFORD ARTISAN DISTILLERY DEBUTS A NEW SERIES OF WHISKIES CALLED GRAIN STORIES WITH RELEASE OF BRITAIN’S FIRST CORN WHISKY 

Oxford, UK, 25^th August, 2021 – The Oxford Artisan Distillery launches a series of experimental whiskies titled Grain Stories, with the inaugural release of Heritage Corn Whisky.

Each expression in the new collection will focus on Master Distiller Chico Rosa’s research into different heritage grains combined with a variety of distilling and maturation processes. The name is also indicative of the creativity and experimentation planned for the bottlings, giving the distilling team plenty of room for play.

Chico comments: “Every whisky we produce has its own narrative and with our exclusive use of heritage grain, the different varieties we use play a vital part –   it is these distinctive grains which are the thread that binds every chapter in this tome of Grain Stories whiskies.”

The distillery’s regenerative and organic farming partners, led by their Head of Grain & Sustainable Development, John Letts, grow the heritage grains, the likes of which have not been grown in England for centuries. The Oxford Artisan Distillery is the only distillery in England to use these populations, painstakingly sourced and bulked up over many years, and now grown sustainably using ‘restorative’, carbon-negative methods.

Heritage Corn Whisky has a particularly unique, and serendipitous, origin. John Letts grew up in Canada surrounded by fields of modern hybrid corn used to make products like corn flakes and high fructose syrup. A few farmers grew multicoloured corn (technically North Eastern ‘flint’ corn) that was once grown by native people all over North America. Some also grew a slightly sweeter corn – the ancestor of modern ‘sweet corn’ – which has a mutation that prevents the sugar initially stored in the seed from turning into starch (flour) as it ripens.

In 2010 John collected samples of both ‘flint’ and ‘sweet’ corn from gene banks all over the world and added this to seed he’d obtained from Canada. He planted all of it in a large research plot in his garden and allowed it to cross-pollinate for 5 years, which produced a genetically-diverse population with a large range of cobs with multicoloured seeds. After every harvest he selected out the earliest ripening plants with the healthiest and most productive ears.

In 2017 John harvested about a ton of corn – by hand! Half of this was dry, but the other half was still damp and began to germinate (malt) on the barn floor as it was being cleaned. What at first appeared to be a disaster was actually an opportunity. John comments: “I flaked and crushed all of this maize and sent it to the distillery in a panic… and the team immediately put it in the distilling vat.”

The grain ratio the team used contained 51% corn (a mixture of ‘sweet’ and ‘flint’ corn seeds), half of which had germinated (malted) along with 34% rye, 10% wheat and 5% malted barley. Lactic maceration was undertaken prior to mash, and the corn was fermented dry as a paste after milling and before mixing with water and the other grains for three days boosting creamy characters and textures.

Having been fully matured in New American oak for three and a half years, the highly active wood has gifted the creamy spirit sweet vanilla, allspice and cinnamon notes.

Chico comments: “The second most abundant grain used is rye which is quite noticeable through its spicy character, but the corn is oily and its charm comes through with butter and biscuity notes that elevate the spirit. The whisky is full of the distillery’s characteristic floral and herbal tones coupled with shortbread and unroasted nuts, while banana and ginger cake flavours interplay with the whisky’s smooth velvety mouthfeel, finishing with spicy and green grass vibes.”

Heritage Corn Whisky is a first from a British distillery. It has been bottled at 50.4 % ABV, and the batch consists of 830 bottles, priced at £95 for 50cl and it is now available exclusively from the distillery’s website.

www.theoxfordartisandistillery.com

The Oxford Artisan Distillery:

The distillery opened for business at its purpose-built site in Oxford on 27th July 2017.

It is Oxford’s first ever distillery and produces a range of spirits, including gin, absinthe, vodka and whisky, all with total provenance from grain to glass. The Oxford Artisan Distillery is rare amongst UK distilleries in producing its own organic spirit, rather than purchasing Grain Neutral Spirit (GNS) from other sources.

The distillery has a licence to produce spirits for the University of Oxford and has a notable partnership with the University of Oxford’s Botanic Garden.  

About Organic Heritage Grain:

Certified Organic in April 2020, The Oxford Artisan Distillery is the only distillery to use genetically diverse ‘populations’ of ancient heritage grains, restored and bulked up by archaeobotanist and organic farmer John Letts. John has spent 35 years researching and creating these mixed ‘Medieval style’ crops, which can contain hundreds of varieties. He has also developed a method of growing them sustainably, without chemicals, with an understorey of white clover that feeds the soil and supports biodiversity. These heritage populations are very hardy and can adapt to climate change – but also produce exceptionally delicious grain for making spirits. The Oxford Artisan Distillery has an exclusive license to use John’s grains for distilling, and they are now being grown on over 500 acres on select farms including the Bruern Estate and Fir Farm in West Oxfordshire, Sheepdrove Organic Farm in Berks, and the Sandringham Estate in Norfolk.

Corn is very productive, and can be bulked up 10-20 times faster than wheat or rye (because one cob produces 500+ seeds rather than the 40 or so found in an ear of wheat or rye) – but corn is also more demanding of nitrogen so needs richer soil. When John Letts arrived in the UK over 35 years ago corn was grown primarily for silage to feed animals as it was difficult to ripen a crop for seed. Now, due to climate change and the release of short seasoned maize varieties better adapted to UK conditions, it is becoming more common to grow corn for seed – but modern ‘monoculture’ varieties are much less hardy than genetically diverse ‘populations’.