Bowmore® Single Malt Scotch Whisky introduces the Designed by Aston Martin collection

BRUICHLADDICH RELEASE NEW VINTAGE OF SINGLE MALT DISTILLED FROM ORKNEY-GROWN ANCIENT LANDRACE,BERE BARLEY

Barley exploration has always been a mission at Bruichladdich. Since their resurrection in 2001, the distillery has pioneered the concept of “terroir” in single malt whisky. Bringing ideals of connection from the world of wine, they have focussed on re-connecting the liquid in the glass back to the ingredients; to the soil it was grown in, the climate it was exposed to, the varietal, and how it was raised by the all-important growers who gave it life.

Bere barley is one of the most fascinating grains still cultivated in the modern-day. The antecedents of this ancient, six-row barley reach back to the dawn of Scottish agriculture, around 4,500 years ago. It would have been a staple part of the Scottish diet for thousands of years and was often used by prior generations to make beer, bannocks and bread. Having never reached peak popularity with distillers due to its low yield, the grain never made it to the recommended growing list for farmers and so, sowing the seed fell out of fashion. This ancient landrace would have been all but lost if it were not for the resurrection work done by the Barony Mill in Orkney, with the helping hand of the Orkney College (University of the Highlands and Island Agronomy Institute).

Bruichladdich have been working in partnership with Orkney College since 2005. Among their multitude of ongoing barley projects, distilling Bere first set out to champion flavour over efficiency and homogeneity. Like the historical journey of Bere itself, the project would evolve over time. The early years saw farmer, agronomist and distiller work together to raise Bere on Bruichladdich’s home of Islay. It would move to Orkney in later years where it would thrive under the watchful eye of Peter Martin and John Wishart.

In recent years, Bere has played a part in trialling new grains on Bruichladdich’s 30 acres of croft land, which is dedicated to research and development. The trial plots contained a hybrid of Bere and modern varieties, reasoning that a cross would select beneficial characteristics of both varieties. While the first trials became victim to a mismanagement of weeds, future trials could help unlock favourable flavours and yields, which are important for distillers and farmers respectively.

Experiments aside, a successful crop of Bere was harvested on Orkney in 2010 by Magnus Spence, Sydney Gauld,and John & Peter at Orkney College. The labour of their hardship was distilled at Bruichladdich in 2011 and is released today at ten years old.

Available at specialist retailers and online at Bruichladdich.com, Bruichladdich Bere Barley 2011 will replace the 2010 edition currently in the distillery’s unpeated Barley Exploration series. As with the Islay Barley and Organic Barley within the range, this Bere Barley is bottled unchillfiltered and colouring free at 50% ABV.

“Wherever our barley projects take us in future, we’re thrilled to have a back catalogue of flavourful and esoteric spirits in our warehouses. There is something unique about Bere barley spirit and this 2011 vintage is no exception. It has a tremendous depth of flavour that really magnifies the DNA of Bruichladdich spirit and shows such complexity. It is another remarkable vintage and exploration of provenance and terroir that shows not all barley is equal.”-Adam Hannett, Head Distiller at Bruichladdich Distillery.

On Bruichladdich Distillery

Bruichladdich Distillery is situated on the southwestern tip of the Hebridean island of Islay.

Bruichladdich Distillery crafts four different spirits: •Bruichladdich, unpeated Islay single malt Scotch whisky •Port Charlotte, heavily peated Islay single malt Scotch whisky (40PPM) •Octomore, the world’s most heavily peated Scotch whisky series (80+PPM) •The Botanist Gin, the first Islay dry gin The distillery was first established in 1881 by the Harvey brothers. It survived through periods of closure including world wars and economic uncertainly, only to be closed for 7 years in 1994. The closure left all but two redundant.

The distillery was reopened by Mark Reynier, Simon Coughlin and Jim McEwan in 2001. The team have breathed new life into the community by keeping as much of their operations on Islay as possible. They installed a bottling hall in 2003, first grew Islay barley in 2004 (now 45% of annual production in 2020) and have since added additional warehousing to ensure all single malts are conceived, distilled, matured and bottled on the island. They are one of only two distilleries on the island (9 total) to make those claims.

The independently owned Bruichladdich was purchased by luxury spirits company Remy Cointreau in 2012. They continue to invest in the values of the business, in being Islay-based, and in the local community.

In 2020, Bruichladdich became one of the only distilleries in the world to be B Corp certified. They are the first gin and whisky distillery in Europe, and one of three globally, to be recognised for balancing profit and purpose.

On Bere Barley

Bere Barley takes its place within a catalogue of barley-forward spirits distilled at Bruichladdich. Exploration into Islaygrown and organically grown barley can be tasted alongside this new Orkney-grown Bere vintage in the Barley Exploration series. Spirits not yet released include English-grown biodynamic barley, Islay’s first rye crop, and the distillery’s Regional Trials experiment, which features the same varietal grown in the north, south and east of the Scottish Mainland.

From challenging growing conditions to an inconsistent weighted grain that plays havoc with a 19thcentury mill, Bere Barley throws up many obstacles. In 2012, Bruichladdich’s 100-year-old open top mash tun was almost irreparably damaged while mashing Bere. From the mashman’s log: “The grist set in the tun like concrete, leading to compression round the rakes in the machine and causing them to buckle and sheer when activated.” Bruichladdich adapted the mash bills to make the process easier, choosing the quality of the spirit produced over the challenges that must be overcome to produce it.

SOWN, GROWN AND HARVESTED, DISTILLED, MATURED AND BOTTLED ONLY ON ISLAY,

WITH THE FULL EFFORT OF A COMMUNITY, PORT CHARLOTTE ISLAY BARLEY CELEBRATES NEW 2013 VINTAGE RELEASE

Port Charlotte single malt fully embodies the essence of its island home of the whisky-famous Isle of Islay. Conventional in flavour profile for that region but not in process, Port Charlotte has encapsulated the very heart of the passion projects within the local community–encompassing everything that an Islay single malt can and should be.

In 2004, the principals at Bruichladdich would convince their first growing partner to sowmalting barleyon the island. This first pioneer would go on to inspire a flood of farmers to join the project, with an average of 18 growers now harvesting between 40-50% of the distillery’s annual requirements within 10miles(as the crow flies)of where it’s then milled, mashed, distilled, matured and bottled.

Growing barley on Islay is no easy task. Betweentorrential rain, wild Atlantic winds and grazing geese, being part of the Islay barley project is a battle of wills. The hard labour has proved worthwhile for many, who have managed to diversify away from the island’s primary income of fishing and livestock farming. With the dairy industry long since crushed by the cost and convenience of supermarket produce, barley growing provides an opportunity to diversify and share in the spoils of a booming single malt industry.

While it is a proud moment for many, to raise a whisky that has the full involvement of the community, Islay grown barley has its flavour benefits too. Lashings of salt spray and a coastal maturation contribute a distinctive marine note to these single malts. Commenting on the new 2013 vintage of Concerto barley raised by seven farmers in 2012, Head Distiller Adam Hannett comments: “There is something magical about how the Islay grown barley holds the smoke back for a moment until releasing it dramatically on the finish.”

Tipped for release in August 2021, the Port Charlotte Islay Barley 2013 release is the fourth edition of heavily peated Islay-grown single malt released from the distillery. The farmers, Hunter Jackson, Iain McKerrell, Raymond Fletcher, Mark French, Alistair Torrance, Raymond Stewart and father & son team Donald and Andrew Jones have all worked with the distillery previously. Their wares would be trickle distilled through tall, narrow necked stills before being filled into first fill ex-bourbon casks. In its later years, 25% of the spirit would be recasked into first fill Pessac-Leognan French wine casks, adding fruit and spice notes.

Port Charlotte Islay Barley 2013has been bottled unchillfiltered and colouring free at Bruichladdich Distillery on Islay, at 50% abv. It will replace the Port Charlotte Islay Barley 2012 vintage alongside the permanent release of Port Charlotte 10 and the limited cask exploration release, currently Port Charlotte PAC:01 2011.

Sotheby’s and The Distillers’ Charity Announce Partnership to Host Three Auctions of Ultra-Rare and Unique Scotch Whisky and Experiences

SCOTCH WHISKY INDUSTRY UNITES TO SUPPORT

DISADVANTAGED YOUNG PEOPLE IN SCOTLAND

Sotheby’s and The Distillers’ Charity

Announce Partnership to Host Three Auctions of

Ultra-Rare and Unique Scotch Whisky and Experiences

First ‘One of One’ Auction to Take Place at Barnbougle Castle near Edinburgh

LONDON, 28 July 2021 – The Distillers’ Charity and Sotheby’s today announce a six-year partnership to host three biennial auctions of ultra-rare and unique Scotch whiskies and experiences under the name “The Distillers One of One”. The first Distillers’ One of One auction – comprising one-off, never-to-be-repeated lots specially created and donated by leading Scotch Whisky distilleries – will take place at Barnbougle Castle on the outskirts of Edinburgh on Friday 3 December 2021. There will be over 40 lots, which will showcase the excellence in craftsmanship, innovation and value of Scotch Whisky, ranging in estimates upwards to £250,000.

The Distillers’ Charity is the philanthropic arm of The Worshipful Company of Distillers. Proceeds from the One of One auction will benefit a fund, which has been created by The Distillers’ Charity focusing on supporting disadvantaged young people in Scotland, transforming their life chances and empowering them to create positive change in their lives and communities. Working with charity partners, including The Prince’s Foundation which offers education and training programmes, the Youth Action Fund will provide young people with opportunities to develop life skills, discover their values and be work-ready.

The Prince’s Foundation’s President, HRH The Prince of Wales, Duke of Rothesay, has sent The Distillers’ Charity a warm message of support saying how pleased he was that the combined forces of the Scotch Whisky industry were standing alongside each other to benefit countless young people and provide them with the tools they require to become vital members of their communities. 

Jonathan Driver, Master of The Worshipful Company of Distillers, said: “Our ties with the Scotch Whisky Industry have been invaluable in creating this landmark sale, and the generosity shown has been overwhelming. Across the spectrum of the industry from independents to family-owned and global companies, we have come together in a collective endeavour to support the youth of today in Scotland through practical training and education. We are also delighted to have Sotheby’s on board to help with our philanthropic mission which will have far-reaching benefits for decades to come.”

Jamie Ritchie, Worldwide Head of Sotheby’s Wine and Spirits, commented: “Working closely with The Distillers’ Charity and The Worshipful Company of Distillers, we will harness our knowledge and expertise in hosting auctions to create a regular series of sales that will not only shine a light on the Scotch Whisky industry but also raise valuable funds to support disadvantaged young people in Scotland.”

Further information about the contents of The Distillers One of One will be distributed by Sotheby’s and The Distillers’ Charity in the autumn.

Dunphail Distillery receives planning approval 

The team behind London’s Bimber Distillery have today confirmed that plans to open a new Scottish whisky distillery and visitor centre in Dunphail, south of Forres have been approved by Moray Council. The planned 200,000 LA capacity site will be constructed through the conversion of an existing farm steading.

“We’re delighted that our planning application has been approved” said spokesperson Matt McKay. “We’re incredibly excited to be moving forward with our new distillery. We’ve worked very closely with Moray Council to ensure that Dunphail not only harmonises with the landscape, but that it also supports the wider community and the conservation of the local environment and its ecosystems. We are looking forward to turning our vision for Dunphail into a reality and crafting truly exceptional world-class single malt whiskies.”

The ‘craft’ Scotch whisky distillery will combine tradition and modernity in both its appearance as well as its production processes. It will feature a floor malting facility and traditional kiln which will be utilised to process locally sourced barley. The fermentation times will be long, and distillation will be through direct-fired stills.

The breaking of ground expected to take place in early 2022 with distillation due to commence later that year. The company is now in the process of raising the investment requried to fund the capital expenditure costs to construct the new distillery and to fund the initial operational costs whilst casks mature.

Additional details about the planned construction process, distillery specifications, and opportunities to play a part in Dunphail’s journey through memberships and cask purchases will announced over  the coming months.

BUFFALO TRACE DISTILLERY WHISKEYS WIN SIX GOLD MEDALS AT INTERNATIONAL COMPETITION 

18 Total Spirits Produced at the Distillery Receive Medals 

FRANKFORT, Franklin County, Ky (July 15, 2021) Eighteen spirits produced at Buffalo Trace Distillery were awarded medals at the 2021 International Wine and Spirits Competition. Out of those spirits two whiskeys were awarded Gold Outstanding medals, meaning each whiskey was recognized as an outstanding spirit with a naturally exceptional balance, complexity and power, and an example that immediately sets itself apart from others in the category. Two whiskeys received Gold medal ratings indicating an excellent spirit with an exceptional balance and rare and complex flavors. A Gold medal spirit is an example that stood out against its peers. Each entry was subject to rounds of blind tastings and individual evaluation on taste by a mixed judging panel of world-renowned experts from a diverse range of sectors drawn from over 30 countries.

“We are honored to be recognized out of such a robust lineup of spirits,” Master Distiller Harlen Wheatley said. “These awards would not be possible without the hard work of our dedicated team at the Distillery.”

Gold Outstanding Medals went to:

• William Larue Weller Kentucky Straight Bourbon
• Blanton’s Gold Edition Bourbon Whiskey 

Gold Medals went to:

• Eagle Rare 17 Year Old Kentucky Straight Bourbon Whiskey
• Colonel E.H. Taylor, Jr. Kentucky Straight Rye Whiskey
• Thomas H. Handy Sazerac Rye Kentucky Straight Rye Whiskey
• Elmer T. Lee Single Barrel Kentucky Straight Bourbon 

Silver Medals went to:

• Eagle Rare 10 Year Old Kentucky Straight Bourbon Whiskey
• Colonel E.H. Taylor Jr. Barrel Proof Kentucky Straight Bourbon Whiskey
• Colonel E.H. Taylor Jr. Single Barrel Kentucky Straight Bourbon Whiskey
• George T. Stagg Kentucky Straight Bourbon Whiskey
• Stagg Jr. Kentucky Straight Bourbon Whiskey
• Blanton’s Original Single Barrel Kentucky Straight Bourbon Whiskey
• Blanton’s Straight From The Barrel Kentucky Straight Bourbon Whiskey

Bronze Medals went to:

• Buffalo Trace Kentucky Straight Bourbon Whiskey
• Colonel E.H. Taylor Jr. Small Batch Kentucky Straight Bourbon Whiskey
• W.L. Weller Antique 107 Proof Kentucky Straight Bourbon Whiskey
• Buffalo Trace Distillery Bourbon Cream Liqueur

For more information on the International Wine and Spirits Competition, visit iwsc.net.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1775 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 35 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year for 2018 and its William Larue Weller and Thomas H. Handy Sazerac were named 2^nd and 3^rd finest whiskeys in the world for 2020.  Buffalo Trace Distillery has also garnered more than 1,000 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Wine Warehouse Selected as California Distributor for Virginia Distillery Company 

LOVINGSTON, Va. – Virginia Distillery Company, the largest independently owned American Single Malt distillery in the United States, is pleased to announce Wine Warehouse as their California distributor.

“As a family-owned whisky producer, we’re proud to be working with Wine Warehouse, a multi-generational, family-owned and operated company dedicated to supporting boutique brands,” said Virginia Distillery Company’s CEO Gareth H. Moore. “Our Courage & Conviction line sets a new standard for American whisky and now Californians will have access to each expression, as well as our VHW series through our partnership with Wine Warehouse.”

Virginia Distillery Company produces a few thousand cases of their award-winning whiskies annually, including their flagship American single malt Courage & Conviction. Aged a minimum of three years, Courage & Conviction is distilled on-site using 100% North American malted barley and mountain spring-fed water. The flagship whisky is matured in old world sherry casks, traditional bourbon barrels and re-coopered cuvée wine casks which adds intensity and complexity to the spirit. The distillery released solo bottlings of each Courage & Conviction cask this spring.

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.

“The U.S. is making some amazing single malts and the category is on a great trajectory,” said Wine Warehouse’s director of spirits Brandon Bartlett. “We’re honored to have this amazing lineup of whiskies to add to our portfolio of premium spirits at Wine Warehouse. We’ve had our eye on Virginia Distillery Company for a while and this is the perfect time to bring our houses together.”

For more information about the distillate and cask data for each batch of Courage & Conviction, as well as bottling and process information for consumers, visit batch.info.

For more information about Wine Warehouse, visit www.winewarehouse.com.

For more information about Virginia Distillery Company, visit vadistillery.com.

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.

From The Birthplace Of Japanese Whisky, THE HOUSE OF SUNTORY INTRODUCES THE REFORMULATED YAMAZAKI® 25,  

Enhancing The Award-Winning Yamazaki Collection 

The new Yamazaki 25 Single Malt Whisky captures the depth, complexity, and treasure  

of a quarter century of Yamazaki 

Chicago, IL (July 26, 2021) – With the launch of the reformulated Yamazaki® 25 Single Malt Whisky, the House of Suntory honors the birthplace of Japanese whisky, capturing and celebrating the pioneering roots of one of the world’s greatest whiskies. Yamazaki 25 Single Malt Whisky is blended from rare whiskies aged over a quarter of a century in the place Shinjiro Torii chose to begin the illustrious journey of Japanese whisky.  

Fifth generation Chief Blender Shinji Fukuyo has returned to the roots of what made Yamazaki quintessentially Yamazaki. Yamazaki Single Malt celebrates the profound spirit of its soul place – deep, complex and multi-layered with fruit and Mizunara notes. For Fukuyo, Yamazaki 25 was a journey in rediscovering what is Yamazaki, the pioneer of Japanese Whisky. Now, Yamazaki 12, Yamazaki 18 and the reformulated Yamazaki 25 all contain carefully blended liquid components aged in American oak, Spanish oak and Japanese Mizunara oak.

“My inspiration for Yamazaki 25 was the Yamazaki 1984 statement that was awarded the ultimate recognition of the Supreme Champion Spirit at the International Spirits Challenge in 2010,” said Shinji Fukuyo. “We went back to the key component whiskies of Yamazaki. We deliberately chose to feature the depth and profound nature of the notable Japanese Mizunara Oak. For in its meticulous balance with the American and Spanish Oak, Yamazaki’s signature multi-layered taste profile and complex aroma is accentuated.” 

Yamazaki means “mountain cape” originating from the two Japanese characters⼭(yama – mountain) and崎 (saki – cape), referencing its unique geographic location –  surrounded by a range of forest covered mountains. Since 1923, Yamazaki Distillery has been globally acclaimed as Japan’s first and oldest malt distillery. Nestled proudly on the periphery of Kyoto, the area around Yamazaki Distillery has been long referred to as “Minaseno” famous for its exquisite natural water, even mentioned in the Man’yoshu, the ancient anthology of Japanese poetry. Home to Sen no Rikyu, Master of “The Way of Tea” and his renowned “Rikyu no Mizu” (water of the imperial villa), the waters of Yamazaki are selected by the nation’s Ministry of Environment as one of Japan’s one hundred best natural mineral waters.

In 1984, following the pioneering spirit of Shinjiro Torii, second generation Master Blender Keizo Saji introduced Yamazaki Single Malt Whisky to commemorate the 60 years since the first drop of whisky was made at the Yamazaki distillery. Since then, Yamazaki has continuously paved the way for Japanese whisky. In  2003, Yamazaki was the first Japanese whisky to be awarded the Gold Medal at the International Spirits Challenge. Today, Yamazaki is embraced as one of the best single malts of the world, with Yamazaki Sherry Cask 2013 being awarded the World’s Best Whisky in Jim Murray’s Whisky Bible 2015. This year, 18 years after receiving its first Gold Medal, the reformulated Yamazaki 25 again received a Gold Medal from the 2021 International Spirits Challenge.

The new Yamazaki 25 enhances the award-winning Yamazaki collection, consistently showcasing the House of Suntory’s diversity of making and art of aging. Meticulously composed of rare malt whiskies, all aged over 25 years in American, Spanish and Mizunara Oak casks, this masterpiece single malt embraces a complex flavor profile highlighting dried-fruit aromas, balanced with hints of tart and subtle sweetness, all enveloped in its signature, noble, sandalwood bouquet of Mizunara casks, for a deep and lingering finish.

Fukuyo suggests Yamazaki 25 to be enjoyed neat in your favorite whisky glass to savor your special moments.

Reformulated Yamazaki 25: Tasting Notes 

COLOR: Amber

NOSE: Mizunara spiced notes of incense, followed by a complex bouquet of dried kaki persimmon and satsuma orange notes.

PALATE: Mizunara sandalwood notes that open and deepen into complex layers of dried kaki persimmon subtle sweetness, tart yuzu notes with gentle shoga ginger spicy notes

FINISH: Profound long finish of Mizunara spiced subtly sweet and tart wood notes that remain with lingering smoky accents.

The bottle label is 100% handcrafted mulberry Echizen paper produced via a slow process of drying on wood boards (a traditional Japanese method).

Yamazaki 25 Single Malt Whisky is presented at 43% alcohol by volume (86 proof) with a suggested retail price of $2,000.00 (750ml).

ABOUT HOUSE OF SUNTORY 

Since 1923, Suntory has been renowned as the pioneer of Japanese whisky for its House of Master Blenders and for their Art of Blending. The founding father of Japanese whisky Shinjiro Torii built Japan’s first malt whisky distillery in Yamazaki, and the Suntory legacy continued with Torii’s son, Keizo Saji, Suntory’s second master blender who continued to establish distilleries including the Hakushu distillery. As the generations of Suntory’s master blenders carry on, Suntory Whisky remains committed to heritage and innovation. The House of Suntory Whisky has been named four-time Distiller of the Year at the International Spirits Challenge in London, UK (2010, 2012, 2013, 2014). Most recently in 2021, The House of Suntory was named Japanese Distiller of the Year.

Suntory Whiskies are subtle, refined and complex. The portfolio includes two single malt whiskies:  Yamazaki—Japan’s N°1 Single Malt, multi-layered and profound, Hakushu—verdant, fresh, and delicately smoky; and two blends: the noble blend, Hibiki—Japan’s most highly awarded blended whisky and Suntory Whisky Toki.

whisky.suntory.com                @suntorywhisky                     #suntorywhisky 

ABOUT BEAM SUNTORY 

As a world leader in premium spirits, Beam Suntory inspires human connections. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands, Suntory whisky Kakubin and Courvoisier cognac, as well as world renowned premium brands including Knob Creek, Basil Hayden’s and Legent bourbon; Yamazaki, Hakushu, Hibiki and Toki Japanese whisky; Teacher’s, Laphroaig and Bowmore Scotch whisky; Canadian Club whisky; Hornitos and Sauza tequila; EFFEN, Haku and Pinnacle vodka; Sipsmith and Roku gin; and On The Rocks Premium Cocktails.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and vision of Growing for Good.  Headquartered in Chicago, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com

FETTERCAIRN LOOKS TO THE FUTURE

TO CELEBRATE REPLANTING OF ANCIENT FOREST

WITH ACCLAIMED LAND ARTIST

The first Fettercairn Scottish Oak bottling to be released in 2022

Fettercairn Distillery today unveiled an exciting new project to replant an ancient forest as it sets its sights on producing its own single estate Scottish oak matured malt whiskies.

With over 13,000 sessile Quercus petraea and Quercus robur oak saplings planted next to the Distillery on the historic 8,500-acre Fasque Estate, the Fettercairn Forest is part of a wider commitment by whisky makers Whyte & Mackay to develop a sustainable future for responsibly sourced Scottish oak for each Distillery. Embracing all that the rich land in the heart of the Garden of Scotland has to offer and whilst nature takes its course, the initiative is to be marked this year by the creation of a major new sculpture from acclaimed environmental artist Rob Mulholland.

The programme was first conceived by Whisky Maker Gregg Glass 10 years ago and found its natural home at the Fettercairn Distillery. Gregg devoted himself to exploring how to incorporate Scottish Oak within the whisky making at Fettercairn, conducting numerous bench trials with wind-felled and responsibly sourced Scottish oak as well as extensive tests and experimentation in collaboration with a variety of experts across different industries.

The Distillery has already laid down whiskies in Scottish Oak, with a variety of cask types, in virgin oak from around its home in the foothills of the Cairngorms and plans to release the first commercially available Fettercairn Scottish Oak bottling next year. It is committed to establishing a series of new whiskies over the coming decades.

Gregg Glass, Master Whisky Maker at Whyte and Mackay said,

“At Fettercairn, there’s been a continued history of exploration, innovation and balancing the best of tradition whilst challenging convention. As a whisky maker this project was a fantastic opportunity to explore the flavour potential of Fettercairn, incorporating all that the local area has to offer, utilising our local water, barley and now Scottish Oak.

“This wide-ranging project is one with a vision for the future and is supporting multiple objectives across environmental responsibility, social purpose, forest and land management, supporting our local economy and skills, with the creation of unique, compelling whiskies.”

We’re laying down the roots for the future for our continued ethos as whisky makers and our passion and responsibility for the local environment. The Fettercairn Forest is another step in the journey of whisky making at this incredible Distillery.”

Artwork for future generations

Famed for his mirrored statues and futuristic landscape installations, Rob Mulholland, the Glasgow born artist whose work has been exhibited around the world, is devoted to finding creative ways to articulate the relationship between humans and nature.  Inspired by the story of this re-imagined forest, Rob has visualised a stunning artwork to be installed in September 2021.

“The thought of this forest emerging from the ground in this beautiful setting – one of the most fertile areas of Scotland – over the next century is incredibly exciting, particularly when you consider all the tangible benefits that will come with the creation of a thriving, wildlife rich environment – from sustainable land management to the clear impact such a beautiful place can have on people’s physical and mental wellbeing. My aim is to deepen the emotional connection between the people and this captivating land and create something that will still have relevance in 200 years when these trees will stand proud and tall – a legacy that can stand for even longer,” said Rob.

The aim of the sculpture project is to develop further installations across the forest and estate as the initiative evolves.

www.fettercairnwhisky.com

Facebook @fettercairnwhisky

Instagram @fettercairnwhisky

Twitter @fettercairnwhisky

About Fettercairn

Located in the picturesque village of Fettercairn at the foothills of Scotland’s Cairngorm Mountains, this hidden gem is found among some of the most fertile farming land in the North-East of Scotland. With the purest of mountain water as an ingredient, it is almost no surprise that when the distillery was established by Sir Alexander Ramsay in 1824, the enterprising pioneer chose this location.

In the mid-1950s, the whisky-makers at Fettercairn experimented, seeking ways to create a purer expression of their spirit. They found that pouring water down the still cooled the copper, increasing condensation inside so only the lightest vapours could rise for collection. With this knowledge they fashioned a unique copper cooling ring around the neck of the stills drenching them with crystal clear mountain water – an ingenious and practical solution to creating their exceptional whisky, a technique which remains unique in Scotch whisky-making to this day.

About Rob Mulholland

Rob Mulholland is a sculptor and environmental artist based in Drymen, Scotland who exhibits throughout the U.K and world-wide. His practise explores the complex relationship between humans and the natural world. Utilizing a wide variety of forms and materials his sculpture installations interact with their surroundings. He incorporates mirrored surfaces in his sculptures to reflect the given environment and alter the viewer’s perception of the space. The reflection is purposely distorted, inviting the viewer to question their individual relationship with their surroundings.

This nexus between people and the natural world is further developed in recent works such as One Flock which illuminates this symbiotic relationship. He is interested in elements of deconstruction and has interpreted this with sculptures such as Skytower and Evolve in which kinetic forces appear to have torn through and re-shaped the sculptural forms. These sculptures push the boundaries of physical structural engineering allowing him to explore and develop his practise further. His work is both gallery based and sited in public spaces.

https://robmulholland.org/

https://www.instagram.com/robmulhollandartist/?hl=en

https://www.facebook.com/RobMulhollandArt/

About Gregg Glass- Master Whisky Maker

Respected whisky maker Gregg Glass joined Whyte and Mackay in 2016, where he has been a leading light in the rejuvenation of Fettercairn alongside Distillery Manager Stewart Walker.

Gregg enjoyed a childhood in the heart of whisky making country, the Black Isle. With 22 years in industry notably 11 years at innovative whisky maker Compass Box, Gregg joined Whyte and Mackay in 2016 to work alongside renowned Master Distiller Mr Richard Paterson OBE.

Gregg has enjoyed 15 years career as a blender and whisky maker. At Whyte and Mackay Gregg has led whisky development for Fettercairn Single Malt Whisky, Jura Single Malt Whisky and in 2017 launched Whisky Works – an independent innovation wing of Whyte and Mackay.

Gregg is devoted to his craft and believes in flavour-led hands-on whisky making. Gregg is passionately involved in every aspect of the whisky making process from ‘acorn to glass’ and since 2020 leads whisky making across the Whyte and Mackay portfolio.