Virginia Distillery Company’s Courage & Conviction Line Brings Home More Awards

The distillery was recently recognized by Ultimate Spirits Challenge, L.A. Spirits Awards and Tasting Panel Magazine 

Lovingston, Va. (July XX, 2021) – Virginia Distillery Company’s four whiskies in the Courage & Conviction product line recently took home top awards and ratings at Ultimate Spirits Challenge, L.A. Spirits Awards and Tasting Panel Magazine.

The Ultimate Spirits challenge is a New York based competition that provides expert evaluation of spirits. Virginia Distillery Company’s Courage & Conviction and Courage & Conviction Cuvée Cask were recognized as finalists for the Chairman’s Trophy, and Courage & Conviction was chosen as one of the top 100 products of the year.

• Courage & Conviction – 94 points, finalist and top 100
• Courage & Conviction Cuvée Cask – 92 points and finalist
• Courage & Conviction Sherry Cask – 91 points
• Courage & Conviction Bourbon Cask – 91 points

The L.A. Spirits Awards was created by individuals in the competition business, judging spirits from around the world in Los Angeles. Virginia Distillery Company’s Courage & Conviction and Courage & Conviction Cuvée Cask both received medals based on the judges’ tasting scores.

• Courage & Conviction – Gold
• Courage & Conviction Cuvée Cask – Platinum

Virginia Distillery Company’s Courage & Conviction Cuvée Cask, Courage & Conviction Sherry Cask and Courage & Conviction Bourbon Cask were given top ratings by Tasting Panel Magazine’s team of experts.

• Courage & Conviction Cuvée Cask – 94 points
• Courage & Conviction Sherry Cask – 92 points
• Courage & Conviction Bourbon Cask – 93 points

“The response to our Courage & Conviction product lineup by notable industry awards has been incredible,” Virginia Distillery Company CEO Gareth H. Moore said. “I’m very proud of our team, the work they put into these awards and for the guidance of our mentors who have helped to shape our whisky. The positive reception of our new whiskies is the biggest compliment we could receive.”

Courage & Conviction Bourbon Cask, Courage & Conviction Cuvée Cask and Courage & Conviction Sherry Cask were released in March 2021 to highlight the core trio of casks – bourbon, sherry and cuvée – that make up the flagship offering of Courage & Conviction, which was released in 2020.

Each expression is an American Single Malt whisky, aged a minimum of three years and available in 750ml bottles at 46% ABV. The whiskies are available to purchase through direct-to-consumer shipping and at retail locations across the country.

For more information about Virginia Distillery Company or American Single Malt whisky, visit the distillery’s website and complete guide to American Single Malt whisky.

About Virginia Distillery Company 

Staffed by a local Virginia team mentored by Scottish consultants with decades of experience, Virginia Distillery Company is the largest dedicated American Single Malt whisky distillery in the U.S. The distillery has a current annual production volume of 80,000 4.5L cases and growing. At full capacity, the distillery can produce over 8,000 casks yielding 350,000 4.5L cases annually. The distillery produces Courage & Conviction American Single Malt on-site using malted barley from North America and water from Virginia’s Blue Ridge Mountains. In addition, the distillery offers the award-winning VHW series, made with 100% malted barley. Showcasing both Old and New World whisky-making, the award-winning line marries whisky made on-site in Virginia with whisky from Scotland.

 Heaven Hill Brands Bartender of the Year Program Selects Second Winner for Craft Meets Community Award Program

The track winner receives a mentor experience and $5,000 to support an education- and mentorship-focused initiative within their community

BARDSTOWN, Ky. – Jake Truong-Jones of Sacramento was announced as the second winner of the Craft Meets Community Initiative (CMCI) $5,000 award to support a community-based project aimed at education and mentorship. Truong-Jones will also receive one-on-one mentoring sessions with track leaders Joaquín Simó, founder of Pouring Ribbons in New York, and a partner in Alchemy Consulting and Jeffrey Morgenthaler, award-winning bartender and author.

Truong-Jones, whose hospitality career began in 2013, submitted a proposal presenting an expansion of the nonprofit he founded in 2019, All My Friends Get Fed. The beginning stages of his service provided meal assistance to service industry workers and their families. In an effort to address worker shortages, the nonprofit launched the Sacramento Industry Job Database in 2020, allowing small businesses to post job listings for free. Truong-Jones’ CMCI project will extend his nonprofit to now create All My Friends Get Fed – Job Placement, Training and Mentorship Program. This initiative will be a job training and mentorship system that draws upon the collective experience of service industry workers to train and prepare individuals from the unhoused community and connect them to bar, restaurant, and kitchen jobs. After a successful pilot program in partnership with Saint John’s Program for Real Change, Truong-Jones recognized the opportunity to expand the job training program opportunities in his community.

“This program addresses the needs of two specific communities: the unhoused community in Sacramento, who are ready and able to begin their path back to a self-sustainable life. And second, the bar and restaurant community in Sacramento, who are currently faced with massive worker shortages, and need to hire highly motivated individuals who are both passionate and well prepared to provide top notch product and services,” said Truong-Jones. “We strongly believe that through this program we can help Sacramento heal from the pandemic shutdowns, while at the same time pass along knowledge, service skills and business acumen to elevate the hospitality landscape in our community.”

First announced in May 2021, CMCI is an extension of Heaven Hill and Liquor.com’s Bartender of the Year program, developed to provide greater access industry-wide to education, mentorship, and leadership engagement opportunities. CMCI replaces the typical competition structure for 2021, creating a platform for virtual education and conversation structured through four tracks led by industry experts and open to all hospitality professionals. The program is also designed to encourage hospitality professionals to take action within their community and participants are also invited to apply for the optional CMCI Award Program. Four individuals, one from each respective educational track, will receive one-on-one mentoring from an industry expert and $5,000 to fund their community-based project within their focus area.

The second track in the series, Education and Mentorship, focused on knowledge and skills that serve and uplift individuals and communities through training and discussion around opportunities for growth and development for all bar professionals. Simó and  Morganethaler led a seminar entitled “The More You Know: Sharing Knowledge in the Bar Community,” which detailed their experiences as industry leaders on how to effectively grow a team through communication by exploring how to listen, learn, and distill information. Sponsored by Elijah Craig Bourbon and Domaine de Canton Ginger Liqueur, Truong-Jones also crafted a cocktail inspired by the first cocktail recipe he learned how to build, a Mint Julep. His take on this classic was inspired by nights of discovery and practice, as well as the simple pleasure of a great cocktail after a hard day’s work (see recipe at end of release).

“Jake identified two different communities with urgent needs that are both reeling from the ongoing effects of the pandemic. With incredibly elegant simplicity, Jake’s proposal addresses two different critical gaps (a lack of housing and a lack of trained workforce) with a clear-eyed solution,” said Simó. “This project seems both scalable and replicable, and I hope we can help Jake grow this program to benefit Sacramento and beyond.”

More than 130 hospitality community members registered to participate in the education and mentorship track. Truong-Jones was ultimately identified as the award recipient for this track based on his success thus far with the program and clear vision forward for its growth. Truong-Jones will now be supported by the CMCI award money and one-on-one mentorship opportunities with Simó and Morgenthaler to grow his initiative. To get more involved with All My Friends Get Fed, please contact bartender@heavenhill.com.

Heaven Hill Brands’ Bartender of the Year program has supported the growth, education and awareness of the hospitality community since 2016. The Class of 2020 Finalists received a combined $40,000 to be split between each after the competition pivoted midway through the reginal semifinals tour to a virtual format. All eight joined the ranks of esteemed past winters: Justin Ware in 2019, Harrison Ginsberg in 2018, Nathan O’Neill in 2017, and Abigail Gullo who won the inaugural competition in 2016. Visit the official Bartender of the Year website at http://www.bartenderoftheyear.liquor.com for complete program details.

The Homeward Cocktail

2 oz Elijah Craig Small Batch Bourbon
0.25 oz Amaro Montenegro
0.5 oz Vietnamese Pho Spice Syrup
3 dashes of Scrappy’s Bitters – Black Lemon Bitters
Generous Mint Sprig
Basil Leaves
Cinnamon Stick
Star Anise Pod

Instructions:

Combine first four ingredients in a copper or metal mug. Add 1 leaf of basil and very gently bruise with muddler. Top with crushed or pebble ice halfway. Swizzle cocktail for dilution then top fully with more crushed or pebble ice. Garnish with a generous mint sprig, basil sprig, one stick of cinnamon, and one pod of star anise.

Vietnamese Pho Spice Syrup Recipe: Place large empty saucepan on low-medium heat. Add 5 pods of star anise, 4 sticks of cinnamon, 6 pods of black cardamom, 20 cloves, and 1.5 Tbsp of Fennel Seeds. Lightly toast spices until you can smell aromas, then reduce heat. Add 3 Cups of water to saucepan, slowly add 1lbs of Organic Cane Sugar gently stirring to dissolve. Bring syrup to a simmer then turn off stove and return to room temperature. Add 4 tsp of Citric acid. Put syrup and spices into a blender and blend on high. Let sit overnight. Strain through fine mesh strainer or cheese cloth.

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.”

BONHAMS ANNOUNCES DIEGO LANZA AS WHISKY SPECIALIST IN LONDON

Diego Lanza

Bonhams has announced the appointment of Diego Lanza as its whisky specialist in London. Diego joins an established and successful team of international whisky specialists – Martin Green in Edinburgh and Daniel Lam in Hong Kong – reporting to Bonhams International Director of Fine and Rare Wine and Whisky, Richard Harvey. He takes up his new position on 11 August.

Diego, who is fluent in English and Italian, will be responsible for sourcing whisky from the UK and Europe to be sold in Bonhams whisky sales in Edinburgh, Hong Kong and Paris. He joins Bonhams from The Whisky Exchange where he was the Old and Rare Spirits Manager, advising leading spirits auctions across the UK, USA and Hong Kong; curating The Whisky Exchange’s extensive private collection; working with private clients to develop their offerings – including a single cask bottling project for the Davidoff of London 40^th Anniversary and hosting the Whisky Exchange’s Old and Rare Whisky Show.

Richard Harvey said: “I am very pleased to welcome Diego to Bonhams. Our international whisky team has enjoyed great success over recent years setting world records and establishing the market for Japanese whisky. Diego has exactly the right experience to help us maintain and strengthen our position in this highly competitive field.”

Diego Lanza said: “I am delighted to be joining Bonhams international whisky team. It has an enviable reputation and I am looking forward to helping it achieve even more success in the future.”

NOTES 

Bonhams, founded in 1793, is one of the world’s largest and most renowned auctioneers, offering fine art and antiques, motor cars and jewellery. The main salerooms are in London, New York, Los Angeles and Hong Kong, with auctions also held in Knightsbridge, Edinburgh, Paris, San Francisco and Sydney. With a worldwide network of offices and regional representatives in 22 countries, Bonhams offers advice and valuation services in 60 specialist areas. For a full list of forthcoming auctions, plus details of Bonhams specialist departments, please visit bonhams.com. bonhams.com

Heaven Hill Distillery Announces Fall 2021 Edition of the Old Fitzgerald Bottled-in-Bond Series

THE OXFORD ARTISAN DISTILLERY CELEBRATES FOURTH ANNIVERSARY WITH THE RELEASE OF ITS THIRD BATCH OF RYE WHISKY 

Oxford, 4th August 2021 – The Oxford Artisan Distillery, the UK’s first certified Organic Grain-to-Glass distillery*, is celebrating its four year anniversary and the release of its third batch of Oxford Rye Whisky to commemorate the occasion.

The distillery officially opened on 31st July 2017 and the production of rye whisky from heritage organic grains was part of its core plan from the outset. The first casks of rye whisky were laid down just a few months after the distillery opened.

For this special anniversary bottling of Oxford Rye Whisky Batch #3, the liquid was first rested in American oak casks and then underwent a second maturation in Moscatel wine casks, sourced directly from Portugal. The Moscatel (Muscat) grapes are turned into a sweet, fortified wine in the Peninsula de Setúbal region. It is a particularly aromatic grape variety with citrus, flowery, lichee and pear flavours and pronounced sweet fruity notes.

Bringing out a completely different side to the grain, the wine cask influence gives a floral and stone fruit character adding a rich sweetness to the rye. With an intriguing and complex profile, Batch #3 is packed with notes of fruity gummy bears, peach, apricot and banana bubble gum, then swathes of honey and stone fruits, touched off with white chocolate, a zing of tea-tree then finally nutmeg and smoky hints of oriental BBQ.

Master Distiller, Chico Rosa comments: “The sweet fruity flavours from the rye spirit and the Moscatel cask combine seamlessly in a floral bouquet of summer gardens. Our first batch was a classic take on American rye whisky. Batch #2 was more complex and inspired by Oxford, and with Batch #3 I wanted to bring more cask influence to our rye spirit. This batch of whisky suits this season impeccably – it breathes a wealth of freshness and summer fruits, with such beautiful complexity and vibrancy of flavours, it’s absolutely lush. Perfect to toast our first four years!”

The organic heritage grain used for this batch was harvested in the Autumn of 2017, just after the distillery’s opening. Made up of 90% maslin (a mix of 70% rye and 20% wheat from populations grown together in the same field) and 10% heritage malted barley, the grain is flattened and the resulting course flakes are made up in to a thick porridge. Fermentation for this batch took place over six days in the distillery’s bespoke 5000L Hungarian Oak vats, using their own in-house fermenting culture.

Double distilled in the distillery’s truly remarkable custom-made stills, named Nautilus and Nemo, where the grains get baked into sticky sourdough notes, the resulting new make spirit was matured in virgin American oak casks for 17 months and then put in to Moscatel de Setúbal wine casks for a period of 19 months.

Oxford Rye Whisky has a full and varied flavour profile that is impossible to attain from commercially grown grain. The Oxford Artisan Distillery is the only distillery in the world to use these populations of ancient heritage grains; painstakingly sourced, revived and bulked up over many years and grown sustainably using methods last used back in the 19th century.

Oxford Rye Whisky Batch #3 is bottled at a cask strength of 51.2% ABV and consists of 551 bottles. Priced at £120, it is now available from specialist retailers including Master of Malt, Hedonism, The Whisky Exchange, The Whisky Shop and the distillery’s website. www.theoxfordartisandistillery.com

Oxford Rye Whisky Batch #3 51.2% ABV, tasting notes by Master Distiller, Chico Rosa:

Aroma: Floral and herbal, banana smoothie, stone fruits, marzipan and a hint of smoke. Dive in more and get: apple, pear, liquorice, raisins, cream, smoked moss.

Palate: Gummy bears, banana gum, honey, apricot, melon, white chocolate, nutmeg and oriental BBQ.

Finish: Butterscotch, tea tree, mint, muscovado sugar and smoke.

Overall: Candied and spicy, fresh rye vibes with stone fruits, fruity gums and vanilla ice cream. 

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. 

*UK’s first certified Organic Grain-to-Glass distillery

According to the latest figures released by WSTA in 2020, the number of the distilleries registered in the UK grew to 560 from over 414 in 2019. Out of these The Oxford Artisan Distillery is the only distillery cultivating, distilling, and bottling its own organic heritage grains. 

**About Organic Heritage Grain:

Certified Organic in April 2020, The Oxford Artisan Distillery is the only distiller to use genetically diverse populations of ancient heritage organic grains – revived from historical sources by a leading archaeo-botanist and grown sustainably on over 350 acres, known as land races, both close to Oxford and on prestigious estates such as Highgrove and Sandringham. The distillery’s grain contributes to biodiversity and soil health in the English countryside. The grains are the result of John Lett’s lifelong research on ancient grains: John has spent a large part of his life sourcing and growing ancient grains together, as polycultures. John takes 30-100 varieties of grain, mixes them up, and grows them together in the same field, at the same time. These sustainable fields are similar to what you would have seen in medieval times – the grains are grown specifically for the distillery, making The Oxford Artisan Distillery the only distillery in the world with a license to use John’s grains, grown exclusively for flavour and not yield.

DEWAR’s 12YO and 18 YO Blended Scotch Whiskies

 Dewar’s shows its Mettle

Recently produced by IPL Packaging for Dewar’s, packaging for the brand’s latest 12YO and 18YO blended Scotch whisky expressions epitomise the twin benefits of striking impact and eco-friendly appeal and demonstrate metal’s versatility as a modern, sustainable packaging solution.

Identical in structure, yet differing in colour and design treatment, the Dewar’s 12YO and 28YO packs both feature embossed and debossed design elements on the body and lids and the iconic Dewar’s ‘white label’ on the front of each tin.  Both are gloss-varnish coated and feature printed spot matte varnish finishes.

The Dewar’s brand has long used metal as a packaging material for its many esteemed expressions and its no small wonder: as a packaging material metal is sustainable, economical, easy to handle, protective and attractive. It also fits comfortably into today’s circular economy.

Metal’s low carbon footprint is derived from its high recyclability rate; it has the potential to be recycled numerous times without molecular degradation or loss of structural integrity.

Tin and metal is also the most commonly recycled of all household materials (almost three quarters of metal packaging is recycled in Europe). From a packaging design perspective it can also be as economic or as luxurious as required – able to be moulded into several shapes and sizes, thereby promoting its use across diverse industry verticals.

Ultimately for brands looking to improve their sustainability credentials without losing the quality look and feel of their packs – tin, with all its versatility, is an ideal choice.

For more information visit www.dewars.com or www.iplpackaging.com

New Glen Moray campaign inspires drinkers to ‘shake, sizzle, sweeten and share’ their single malt this summer

For summer 2021, Glen Moray single malt whisky has launched a new campaign to showcase the wonders of whisky as a spirit to savour and share in the warmer months.

From delicious fruit-infused cocktails to sip in the garden to spicy steak sauces to sizzle on a barbecue and refreshing iced desserts for after; these new recipes are designed to make the most of a single bottle of Glen Moray Elgin Classic in the great outdoors, sharing good times with friends.

To create their collection of new summer drinks and dishes, Glen Moray has enlisted the help of some adventurous collaborators, challenging them to dream up refreshing concoctions to enjoy in the sunshine, inspired by the light, smooth and fruity flavours of the whisky.

Top UK chef and cookery book writer Ben Tish, spirit supremos Neil Ridley and Joel Harrison plus ‘diggers and swiggers’ The Thirsty Gardeners have all joined the campaign, whipping up food and drinks recipes with a bottle of Glen Moray Elgin Classic and some of the season’s most luscious ingredients.

Four recipes will feature in a leaflet included in special ‘Share the Flavour of Summer’ packs of Glen Moray Elgin Classic appearing in supermarkets from July. The campaign will be supported by a new Glen Moray microsite packed with updates, tips, recipes and ‘how to’ videos from the summer drinking team.

For Glen Moray, it’s all about encouraging people to explore the taste and versatility of their popular whisky, in a year when people will be looking for new things to do and try at home over the summer.

As Claire Baigrie, Glen Moray UK Sales Director notes: ‘We are an adventurous and inclusive single malt and we want everyone to share and enjoy our whisky all year round. We know however that people sometimes let their single malts languish in the drinks cabinet over the summer months. So we’ve taken action! Our three collaborators were asked to take inspiration from the flavours of our Elgin Classic whisky and dream up new ways to serve it for warm summer evenings, BBQs and back garden gatherings. And these are no ordinary whisky recipes. They’re ingenious, creative and easy to make, packed with fresh fruity flavours and fun tips for new ways to experiment with whisky and enjoy its delicious flavour with friends. Our mission is to show just how many things you can do with a single bottle of Glen Moray whisky and we hope enjoy making and mixing them up at home this summer.’ 

THE THIRSTY GARDENERS

Foraging experts Nick and Rich have raided their garden to create two deliciously light and aromatic cocktails. Their Rhubarb Whisky Sour starts with a home-made rhubarb syrup, which is then shaken with Glen Moray Elgin Classic for a summery take on this classic whisky cocktail. Their easy-to-make rosemary bitters are the starting point for a delicious Rosemary Old Fashioned which brings a sweet, summery, scented flavour to the mix.

BEN TISH

Ben has created a rich, tangy ‘Ultimate BBQ Sauce’ with a tasty whisky kick that’s easy to make and perfect for marinading steaks, basting on meats and veggies or slathering on a burger before topping with cheese. He also turns seasonal, summery strawberries into a refreshing and vibrant Strawberry Daiquiri Granita ‘iced cocktail’ dessert with a lovely Glen Moray hit.

NEIL RIDLEY AND JOEL HARRISON 

Inspired by the rich, malty notes of Glen Moray, Neil and Joel have created a Sunshine Punch, packed with the flavours of fruit, honey and vanilla and perfect for sharing; and the refreshing Elgin Cooler, a summery spritz that blends whisky with peach, apple and a hit of fresh mint.  

Neil and Joel’s Glen Moray Sunshine Punch

Made in advance to allow the mixture to fully infuse for the tastiest experience, this punch is perfect for sharing with friends as you soak up the sun. The rich, malty notes of Glen Moray combine beautifully with the ripe citrus ingredients and the sweet flavours of honey and fresh vanilla. 

375ml Glen Moray Elgin Classic

1 fresh vanilla pod, split

The zest of one fresh lemon

Zest of half an orange

2 tablespoons honey

5 dashes cocktail bitters (optional)

1 small piece of fresh ginger, chopped

1 small apple, sliced

350ml chilled green tea

Add all the ingredients to a large bowl. Stir and allow to steep for a few hours or overnight. Strain using a small sieve and store in the fridge until needed. Serve over ice in a short tumbler, with a slice of orange. Makes ten drinks. 

                Visit for more summer inspiration: https://www.glenmoraysummer.co.uk/

www.facebook.com/GlenMorayDistillery

www.instagram.com/glen_moray_whisky

www.twitter.com/glenmoraydist

 GLEN MORAY

Glen Moray is one of Scotland’s best loved single malt whiskies. It has been crafted since 1897 in the ancient town of Elgin, the capital of the Speyside whisky region, on what was once the Elgin West Brewery site on the banks of the River Lossie. Pure waters from the river, locally malted barley, distillation in traditional copper stills and maturation in American ex-bourbon casks combine to give the whisky its smooth, well-balanced, classic Speyside character. Glen Moray has always been a place where curiosity about flavour and cask maturation has been encouraged. Records dating back to the early days show new make spirit maturing in a wide variety of different casks – a highly unusual practice at this time. A passion for experimentation and a deep knowledge of wood have been passed down through generations of Glen Moray distillers. The result is today’s exceptional and extensive range of whiskies, offering a flavour and style to suit all tastes. Glen Moray is the 5th biggest malt whisky brand by volume in the UK and is growing in international markets.

BEN TISH

Ben Tish is the Culinary Director of London’s Norma Restaurant and the Stafford Hotel, and is established as cooking at the forefront of the modern tapas scene. At the Stafford Ben oversees the hotel’s food offering including the Game Bird restaurant, the American bar and private dining. In September 2019 he opened the critically-acclaimed Norma – a Sicilian-Moorish influenced restaurant on London’s Charlotte Street featuring a bespoke raw bar serving Sicilian style crudos.

Classically trained with over 20 years’ experience, Ben spent his formative career working with Michelin starred chefs such as Jason Atherton and Stephen Terry at various ground breaking London restaurants. He went on to head up his own operations at the Italian restaurant Al Duca in St James, London, and the Crinan Hotel in the West Highlands. More recently he was Chef Director and Partner of the Salt Yard Group – a group of 5 highly-acclaimed modern Spanish / Italian restaurants in Central London.

Ben is also an accomplished and award winning food writer with three published cook books. Moorish, his last book, was published in April 2019 and was named cook book of the year in the Times Magazine. Ben will publish his fourth book SICILA in Summer 2021. He appears regularly on TV including Saturday Kitchen, Sunday Brunch, and Masterchef and writes for Delicious, The Guardian, The Telegraph, The Times, Noble Rot, Restaurant Magazine, Chef Magazine, and other publications. 

THE THIRSTY GARDENERS

Allotment swashbuckling diggers and swiggers….Nick Moyle and Rich Hood are the Two Thirsty Gardeners, writers and bloggers who turn home grown and foraged ingredients into a variety of drinks. Living in Somerset they plunder their allotment, gardens and local hedgerows to conjure up a range of drinks from beers and ciders to cocktails and liqueurs. Their first book, Brew it Yourself, features recipes for some of their favourite boozy brews while their new release, Wild Tea, sees them explore more sober territory with a range of teas, coffees and infusions made from leaves, flowers, roots and berries. 

JOEL HARRISON AND NEIL RIDLEY

Joel and Neil are professional drinks writers, consultants, hosts and presenters. Neil and Joel have written six books on whisky and distilled drinks, winning the ’Best Drinks Book’ in The Fortnum & Mason Food and Drink Awards 2015. They are both ‘Keepers Of The Quaich’, one of the highest accolades in the Scotch whisky Industry, were made Mousquetaires d’ Armagnac, in recognition for their services to the global promotion of this noble French brandy, Rectifiers of the Gin Guild for their work within the growing gin market and are both Liverymen for the Worshipful Company Of Distillers. Both are regular drinks contributors across a range of media titles, and are more widely known for their regular TV outlet, Channel Four’s Sunday Brunch where, for the past six years, they have acted as the show’s most enduring drinks experts. Their appeal is simple: dispelling the myths and misunderstanding which surround the drinks world, presenting a clear, concise message to the growing number of those drinkers eager to experience the stories behind an array of incredible drinks from around the globe.

Heaven Hill Distillery Launches Logger Certification Program in Partnership with Independent Stave Company

BARDSTOWN, Ky. – Heaven Hill Distillery has launched a logger certification sponsorship program in partnership with Independent Stave Company (ISC), creating a collective of family-owned companies dedicated to the future of American Whiskey. As part of Heaven Hill Brands’ corporate sustainability strategy first announced in January 2021, conserving the ecosystems that support the greater distilled industry and partners is a key priority. A sustainable supply of white oak is critical to the future supply of American Whiskey and the generations of loggers whose livelihoods depend on the trees.

Beginning in 2020, Heaven Hill and ISC sponsored loggers to complete sustainability certification through their state association logging programs, resulting in 120 certified loggers to date. As a core tenet of Heaven Hill’s sustainability values, the cultivation of thriving communities placed a focus on forestry management and an investment in education for those who first touch the natural resources that create the barrels. Much like the whiskey process from grain to glass, the journey of an American white oak takes years of patience. From an acorn to a tree ready for the cooperage, a span of 30-100 years may pass. The long-term forest management is crucial to helping trees thrive, and cooperages rely on the certified loggers to implement timber stand improvement, tree-felling and general safety guidelines.

“A sustainable supply of white oak entails relationships with the landowners, loggers, cooperages and the distilleries who all rely on each other as good stewards of these natural resources,” said Rachel Nally, Heaven Hill Environmental & Sustainability Manager. “We often consider the life of a barrel after the Whiskey is dumped, but it’s the sustainable forestry management that enables us to start that lifecycle. Heaven Hill’s partnership with Independent Stave Company to educate loggers is another step in ensuring the future of the industry.”

Loggers interested in future certification or state associations interested in learning more about sponsorship for American White Oak courses can contact Independent Stave Company at Loggercertificationprogram@Independentstavecompany.com. Together, Heaven Hill and ISC will continue to fund this training initiative as good stewards of natural resources and create opportunity for safer, smarter logging. As more trees thrive under these practices, so do the generations of business to come. To learn more about how this program was implemented with the Tennessee Forestry Association, please visit the Heaven Hill Distillery blog here.

“Through Independent Stave Company’s partnership with Heaven Hill, we are aiming to create a sustainable future for generations of loggers and landowners,” said Jason Stout, Vice President of Business Development. “Loggers are the heart of America and preserve the tradition of white oak that sustains the spirit of America, Whiskey. We are excited to provide an opportunity to further the education of these hard-working men and women whose livelihoods depend on sustainable forestry.”

ABOUT HEAVEN HILL DISTILLERY: Founded in Kentucky by the Shapira family in 1935, Heaven Hill Distillery continues its legacy as one of the foremost American Whiskey producers. Heaven Hill has cultivated the traditions and history of America’s Native Spirit with its fierce independence, passionate family ownership, dedication to quality, and thoughtful innovation. Today, Heaven Hill Distillery maintains over 1.9 million barrels aging in 63 warehouses throughout Nelson and Jefferson Counties. It is home to an award-winning collection of American Whiskeys including Elijah Craig Bourbon, Larceny Bourbon, Evan Williams Bourbon, Pikesville Rye Whiskey, Rittenhouse Rye Whisky, Parker’s Heritage Collection, and Old Fitzgerald along with its extensive Bottled-in-Bond label collection. Heaven Hill Distillery currently holds the title of 2020 Whisky Advocate Whisky of the Year, the second Whisky of the Year for Heaven Hill Distillery in the past four years. In 2019 Heaven Hill Distillery was named San Francisco World Spirits Competition Distillery of the Year, Best in Show Whisky, and previously held the titles of 2018 San Francisco Spirits Word Spirits Competition Best Bourbon, 2016 Whisky Magazine Distillery of the Year. For more information, please visit www.heavenhilldistillery.com.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

Jim Beam® Launches Jim Beam® Orange, Offering a Juicy and Bright Twist to a Highball Cocktail