ABERLOUR CELEBRATES THE NATURAL ART OF WHISKY MAKING WITH THE LAUNCH OF NEW 14 YEAR OLD

Aberlour, the award-winning Speyside single malt, has launched Aberlour 14 Year Old, a new addition to the much-loved portfolio created with a focus on balancing the knowledge and understanding of the makers craft with a deep respect for the delicate flavours of the natural whisky process. 

The new release joins Aberlour 12 Year Old, Aberlour 16 Year Old and Aberlour 18 Year Old to complete the double cask matured range. In recognition of its quality, the new Aberlour 14 Year Old has picked up several awards even before its launch – winning a coveted Double Gold medal at the prestigious International Wine and Spirits Competition 2020, and a Gold medal at the International Spirits Challenge 2020.   

Aberlour drinkers know that the Aberlour range is famed for the quality of its carefully crafted double cask maturation, led by the expertise of its cask selection team. The new Aberlour 14 Year Old is no exception, but it also goes one step further to harmonise the depth of flavour from cask influence with the natural character from the local Aberlour terroir that imparts soft and gentle hints of blackcurrant and citrus to our new-make distillate.  

Produced in unique batches, Aberlour 14 Year Old captures the artistry and hands–on experience of its makers. The finest barley – now sourced sustainably from the local terroir – pure Birkenbush spring water, techniques and timings at Aberlour – guided by the vision of Master Distiller Graeme Cruikshank – are perfectly tuned to create the same blackcurrant character time and time again. The warehouse experts then hand–select the best aromatic Oloroso casks and a significant portion of first-fill American oak casks which enhance the recognisably rich flavour and provide a delicate complexity like no other single malt in the Aberlour aged range.  

The result is an incredibly balanced 14 Year Old with a sweet fruity taste, bringing together notes of ripe blackberries and aromatic spice, and a finish of creamy complexity from the higher proportion of first-fill American Oak casks.  

Graeme Cruickshank, Master Distiller at Aberlour commented:  

“We are proud of the meticulous attention to detail and teamwork that has gone into the creation of Aberlour 14 Year Old. It’s a true celebration and manifestation of the art of distilling, which we are extremely passionate about. When you visit Aberlour, there is always a lingering smell of blackcurrants in the air and that note is at the heart of every drop of whisky that runs out of our stills. The natural maturation process of our double cask maturing focuses this, adding a delicate extra level to the palate, and captures the complexity that our fans have come to know and love.”   

For more information visit www.aberlour.com 

DECADES OF TERROIR DEBATE SETTLED: WEATHER AND SOIL CRUCIAL TO MAKING GREAT WHISKY

• New peer-reviewed research proves that concept of terroir is not unique to wine and cognac
• Influence of soil, microclimate and topography on barley growth shown to have impact on flavour of whisky
• Debate about terroir has polarised the whisky industry for decades

17 February: A new academic study has provided conclusive proof of terroir’s influence on whisky, settling an industry-dividing debate for both whisky drinkers and producers alike.

The concept of terroir – the French principle that factors such as soil, microclimate, and topography together can influence flavour characteristics – has long been accepted in other drinks categories such as wine and cognac, but has polarised whisky experts for years.

However, a peer-reviewed paper published today in leading scientific journal Foods, spearheaded by Waterford Distillery, proves that terroir can also be found in barley, and significantly, the single malt whisky spirit distilled from it.

The first paper from The Whisky Terroir Project examined two barley varieties grown on two farms with separate environments in 2017 and 2018: Athy, County Kildare and Bunclody, County Wexford in South Eastern Ireland.

Each sample of barley was micro-malted and micro-distilled in laboratory conditions to produce 32 different whisky distillate samples. These were then tested by world-leading whisky lab analysts and using the very latest analytical methods of Gas chromatography–mass spectrometry–olfactometry (GC/MS-O), as well as highly trained sensory experts.

Key findings include:

• More than 42 different flavour compounds, half of which were directly influenced by the barley’s terroir.
• The sheltered inland Athy site had predominantly higher pH levels with increased amounts of Calcium (Ca), Magnesium (Mg) and Molybdenum (Mo) in its limestone based soil. It had consistent, higher temperatures and lower rainfall. Whisky new make spirit made from this barley was characterised by toasted almond notes, and a malty, biscuity, oily finish.
• The more exposed Bunclody site had lower pH levels with increased amounts of Iron (Fe), Copper (Cu) and Manganese (Mn) in its soil, which is based on a shale or slate bedrock. The farmland is closer to the coast and was typically subject to more volatile weather. Whisky new make spirit made from this barley was lighter and floral, with a flavour of fresh fruitiness.

The findings of the study are significant for the whisky industry as the presence of terroir within the spirit distilled from barley creates the possibility of producing regionally specific whiskies in the same vein as wines, potentially an Appellation Controlée system of provenance.

Dr Dustin Herb, Lead Researcher and Post-doctoral research at Oregon State University, said: “This interdisciplinary study investigated the basis of terroir by examining the genetic, physiological, and metabolic mechanisms of barley contributing to whisky flavour. Using standardised malting and distillation protocols, we preserved distinct flavours associated with the testing environments and observed year-to-year variations, indicating that terroir is a significant contributor to whisky flavour.”

Mark Reynier, Founder and CEO of Waterford, said: “Barley is what makes single malt whisky the most flavoursome spirit in the world. This study proves that barley’s flavours are influenced by where it is grown, meaning – like wine and cognac – whisky’s taste is terroir-driven.”

“Critics claimed any terroir effect would be destroyed by the whisky-making process, saying there is no scientific evidence to prove that terroir even exists. Well, there is now.”

Waterford, a global whisky brand based in Ireland, uses a terroir-driven approach for all its single malt whiskies, with barley from each of its 40 Irish farms harvested, stored, malted and distilled separately each year. It has produced whisky from almost 100 different terroirs as Single Farm Origin distillations since it was founded.

Waterford’s Whisky Terroir Project was undertaken by a truly international team of academics from the USA, Scotland, Greece, Belgium and Ireland, including: Prof. Kieran Kilcawley and Maria Kyraleou of Teagasc Food Research Centre, part of the Irish Department of Agriculture, Food and the Marine; Enterprise Ireland; Minch Malt; and featured cooperation from Scotland’s leading whisky laboratory.

Professor Kieran Kilcawley, Principal Research Officer at Teagasc, said: “We utilised gas chromatography olfactometry which enabled us to discern the most important volatile aroma compounds that impacted sensory perception of the new make spirit. This research not only highlights the importance of terrior, but also enhances our knowledge of key aroma compounds in whisky.”

This first step of the project explores the terroir impact via a laboratory malted and distilled spirit for complete production uniformity. The next stage – which will be published in 2022 – further explores the same role of terroir in whisky, this time using analysis based on Waterford Distillery’s own commercial spirit and matured whisky.

NOTES 

* The impact factor of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly average number of citations that articles published in the last two years in a given journal received. Food has an impact factor of 4.092 – anything above 4 is considered elite in the food and beverage sector.

By law, barley distilled spirit must be aged for three years to be bottled as whisky.

ABOUT WATERFORD DISTILLERY

Influenced by the world’s greatest winemakers, Waterford Distillery obsessively brings the same intellectual drive, methodology & rigour to single malt whisky.

Using 100% Irish barley, widely considered to be the world’s finest, its Single Farm Origin series is an uber-provenance range of limited edition natural whiskies that explore Irish terroir one farm, once place, at a time. They are expressions of precision and rarity, showcasing barley flavours derived from individual Irish farms and harvests. The distillery’s ultimate aim is that these component single malts come together create the world’s most unique, complex and profound whisky.

For more information, visit https://waterfordwhisky.com/

OLD CHARTER OAK NAMED THE AMERICAN

BRAND INNOVATOR OF THE YEAR BY WHISKY MAGAZINE 

FRANKFORT, Franklin County, Ky (Feb. 10, 2021) –The Icons of Whisky America Awards by Whisky Magazine named Old Charter Oak the 2021 Brand Innovator of the Year in a virtual awards ceremony last week.

“In our continual journey to innovate and explore ways to produce better whiskey, this is a huge honor for us,” Master Distiller Harlen Wheatley said. “Our Old Charter Oak series explores a wide variety of important factors, and each release tells us more about the role oak plays in making great whiskey. Oak is an essential part of bourbon making, so it’s important that we examine all the variables we can.”

The Old Charter Oak collection explores, honors, and celebrates the role of oak in making great whiskey by exploring the different taste profiles of barrels obtained from trees grown in different countries, climates and soil. The oak trees used for this brand vary by country of origin, or species, or U.S. state. Some barrels are even made from century old trees that grew for 100, 200 and 300 years.

Four expressions of Old Charter Oak have been released to date, including Chinkapin Oak, Mongolian Oak, French Oak, and Canadian Oak. Subsequent releases are planned a few times each year, indefinitely. Each release in the series is limited. Suggested retail pricing for each Old Charter Oak expression is $69.99.

Due to the COVID-19 pandemic, this is the first year the Icons of Whisky awards have been announced online and broadcast around the world rather than presented in person.

The Icons of Whisky Awards America 2021 will now compete with counterparts from all over the world. For more about the Icons of Whisky visit www.iconsofwhisky.com. More information about the Old Charter Oak series can be found at www.oldcharteroak.com.

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

Virginia Distillery Company’s VHW Port Cask Finished Whisky recognized at World Whiskies Awards for Fifth Year  

Lovingston, Va. – Virginia Distillery Company recently won ‘Best American Blended Malt’ in the Blended Malt Category for its VHW Port Cask Finished Whisky for the fifth consecutive year at the World Whiskies Awards, an awards program that highlights whisky from around the world. The distillery’s American Single Malt, Courage & Conviction, won silver for ‘Best American Single Malt’, for the Dr. Jim Swan batch of Courage & Conviction.

 “These continued wins are a result of our team’s dedication, teamwork and passion for ultra-premium whisky,” Virginia Distillery Company CEO Gareth H. Moore said. “I’m very proud of the Virginia Distillery Company team and to see our VHW Port Cask Finished Whisky continue to be a favorite in the Blended Malt category and to earn recognition for Courage & Conviction in the American Single Malt category.”

The distillery’s VHW series marries American Single Malt made onsite at the distillery with aged Scotch Malt whisky. The VHW Port Cask Finished Whisky serves as the flagship offering of this series, earning ‘Best American Blended Malt’ at the World Whiskies Awards in 2017, 2018, 2019, 2020 and again in 2021. Another core finish from the series include VHW Cider Cask Finished Whisky, which ranked in the Whisky Advocate 2019 Top 20. This award-winning series will continue to be sold alongside Courage & Conviction American Single Malt Whisky offerings.

Aged a minimum of three years, Courage & Conviction is distilled on-site using 100% North American malted barley and mountain spring-fed water. The Dr. Jim Swan batch is matured in old world sherry casks, traditional bourbon barrels and re-coopered cuvée wine casks which adds intensity and complexity to the spirit. This batch of Courage & Conviction features notes of caramel and butterscotch and evolves on the palate with hints of bright red fruit, raspberry, cocoa, barrel spice and vanilla. Additional nuances of the Dr. Jim Swan batch include aromas of honeyed apricots, blood orange, milk chocolate, vanilla custard and red berries that mingle with butterscotch and toasted pecans. The finish builds into cinnamon and mouthwatering orange zest.   

The inaugural batch of Courage & Conviction, dedicated to Dr. George G. Moore, released in spring of 2020. Additional releases in the Courage & Conviction line will feature solo bottlings of each cask type, slated for Spring 2021. For more information about the distillate and cask data for Courage & Conviction, as well as bottling and process information for consumers, visit batch.info.

The awards are a part of the World Drinks Awards program which launched in 2007 with the World Whiskies Awards and World Beer Awards. Judges for the awards included a panel composed of leading journalists, specialist drinks retailers, bartenders/mixologists and hoteliers. Each entry is tasted blind, and in addition to nose, palate and finish the judges look for balance, character, complexity, quality and functionality when judging.

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.

One Spirited Collaboration: Foundry Distilling Company Set To Release New Peace Tree Blonde Fatale Single Malt Whiskey

West Des Moines, IA (February 12, 2021) – When worlds collide, amazing things can happen. And amazing did happen with a Brewer-Distiller Alliance partnership between an Iowa distillery and brewery. Collaborating with Peace Tree Brewing Company, based in Knoxville, Iowa, on a spirit inspired by the company’s Blonde Fatale Blonde Ale beer, Foundry Distilling Company is proud to announce the upcoming release of the Blonde Fatale Whiskey on March 27, 2021.

Distilled and bottled at the Foundry Distilling Company, this one-of-a-kind single malt whiskey was crafted from the mash bill of Peace Tree’s ever-popular Blonde Fatale Ale beer. Aged in 30-gallon charred American oak barrels, the collaboration produced 1,000 bottles total.

Blonde Fatale Whiskey is a bold 100-proof spirit with notes of earthy, black tea, and sweet bread aromas. Staying true to the enticing allure of the Blonde Fatale Ale, one sip of this whiskey and the flavors of malt, bread, and light banana–with a beer-malt finish–are sure to draw drinkers of this spirit back in for more.

“All of us here at Foundry Distilling and our Brewer-Distiller partners at Peace Tree Brewing are truly excited to share this unique whiskey with the world,” said Scott Bush, owner of Foundry Distilling Company. “We’ve set out to work with the best breweries and create whiskies that are exceptionally interesting, and the Blonde Fatale Whiskey hits the mark.”

For those looking to get their hands on this latest creation of the Brewer-Distiller Alliance, the Blonde Fatale Whiskey will only be sold in limited quantities at the Foundry distillery in Wes Des Moines, Iowa. Foundry Distilling is hosting a Blonde Fatal release event on March 27th, opening its doors at 10:00 am to the public. The first 100 people in line at this event will receive a free branded tumbler. Interested parties can also reserve a bottle for themselves by visiting BrewerDistillerAlliance.com.

Spearheaded by Foundry Distilling Company, the Brewer-Distiller Alliance is a unified initiative to work with outstanding breweries across the nation to produce remarkable, distinctive whiskies from their beer recipes. The breweries produce the wort using their recipes, and Foundry then distills and barrel ages the spirit to create whiskey. Foundry Distilling Company and its partners have generated a diverse collection of exclusive whiskies.

“The Brewer-Distiller Alliance continues to be a great success,” added Bush. “Peace Tree is a great brewery to collaborate with, and we are glad to have had the opportunity to do so.”

For more information about the Blonde Fatale Single Malt Whiskey or the Brewer-Distiller Alliance, visit BrewerDistillerAlliance.com.  

About Foundry Distilling Company

A one-of-kind craft distillery located in Historic Valley Junction in West Des Moines, Iowa, Foundry Distilling Co. strives to be one of the most innovative distilleries in the world by producing unique products, offering once-in-a-lifetime experiences, like our Private Barrel Club, and collaborating with an alliance of nationally recognized breweries, known as the Brewer-Distiller Alliance.

Foundry Distilling Co. also offers Private Party Rentals, Daily Tours (M-SA), and various exciting products, including custom-label spirits for businesses, groups, and organizations.

About Peace Tree Brewing

Peace Tree Brewing Company is dedicated to brewing handcrafted, full-flavored beers with great attention to quality. The brewery began in 2009 in a former Nash Rambler car dealership on Main Street in Knoxville, Iowa. Today, Peace Tree Brewing has 14 full-time employees who brew, package, and sell a diverse range of beer and products.

BRUICHLADDICH RELEASE 2012 VINTAGE OF SINGLE MALT DISTILLED FROM HOME-GROWN ISLAY 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 grown and to the all-important growers who gave it life.

Nowhere is the exploration of terroir more prominent in Bruichladdich Distillery’s back catalogue of spirits, than in their home-grown Islay barley range. In 2004, Raymond Stewart was encouraged to grow the first crop of barley destined for distillation in living memory. The distiller’s Islay barley project has developed into quite the success story since those early years. 19 farmers now grow barley across the island, allowing Bruichladdich to explore the subtle nuances of their primary ingredient in their locale while their farming partners are given the opportunity to share in the burgeoning economy associated with distilling.

This community project is showcased in liquid form in the newly released 2012 vintage of unpeated single malt. Barley grown in 2011 by eight farmers from western and central farms has been dried, malted and later distilled in 2012. The barley-forward spirit has matured in a combination of 75% first fill American whisky casks and 25% French wine casks. Warehoused at Bruichladdich on the shores of Loch Indaal for a minimum of eight years, it is a unique expression of place. Each Islay Barley vintage offers a subtle difference in flavour profile, with this 2012 edition revealing a nose of citrus fruits and coconut, leading into salty notes, charred oak, caramel and brown sugar in the finish.

“The components at work in this whisky come together to tell the story of where this whisky is from. It speaks of its place in the world with honesty and openness – Islay grown barley, Islay distillation, and Islay maturation. There’s honesty and pride at the heart of this single malt.”

– Adam Hannett, Head Distiller at Bruichladdich Distillery

Bruichladdich Islay Barley 2012 will arrive in retailers and online at Bruichladdich.com from February 2021. It has been bottled at the distillery on Islay at 50% abv and will replace the current vintage of Bruichladdich Islay Barley 2011 within the barley exploration range. 

Notes :

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 production) 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 two globally, to be recognised for balancing profit and purpose.

On Islay Barley

45% of the distillery’s annual production was grown locally in 2020. The barley from a select number of individual farms were kept aside, designated to be a single farm origin. Others will be mixed to meet the minimum malting requirements at the distillery’s malting partner, Baird’s Malt, based in Inverness. The annual harvest is spread across all three single malts brands including Bruichladdich, Port Charlotte and Octomore.

Islay barley takes its place within a catalogue of barley-forward spirits distilled at Bruichladdich. Exploration into the ancient landrace Bere barley, and Organically grown barley can be tasted alongside this new Islay-grown vintage in the Barley Exploration series. Spirits not yet released include the experimental Regional Trials, featuring the same varietal grown on the Scottish mainland in the Lothians, Aberdeenshire and in the Black Isle, and biodynamic barley, rye, and conventionally grown on the Scottish mainland.

Between wild, Atlantic storms, torrential rain, and migratory geese, growing Islay barley is a battle of wills. Yields are often lower than mainland-grown barley.

SOUTH AFRICAN MASTER DISTILLER TO BE INDUCTED INTO THE GLOBAL WHISKY HALL OF FAME

Whisky Magazine announced today (4 February) that Andy Watts, Distell Master Distiller of a range of proudly South African whiskies, Bain’s Cape Mountain Whisky and Three Ships Whisky, will be bestowed the great honour of being inducted into Whisky Magazine’s Whisky Hall of Fame.

The induction will take place on 25 March during an online ceremony when the Global Winners of the Icons of Whisky Awards together with the World Whiskies Awards winners will be announced.

The honour of Whisky Hall of Fame has been bestowed on just a handful of iconic people since its inception in 2004, as a permanent tribute to their lasting contribution to the whisky industry.

Andy will receive this prestigious accolade in recognition of his life-long commitment to the South African whisky industry and subsequently, the World Whisky Category (whiskies produced outside of Scotland, the USA and UK).

Andy’s career didn’t start-off in the world of whisky. He grew up in Penistone in Yorkshire, England and arrived in South Africa in 1982 as a professional cricketer with Derbyshire CCC planning to spend six months a year coaching at schools throughout the Boland.

Within three years, he landed a position at the then Stellenbosch Farmers Winery (SFW) where he became involved in blending spirits. He was invited to Scotland by Morrison Bowmore Distillers to work hands-on at its three distilleries – Auchentoshan in the Lowlands, Glen Garioch in the Highlands and the legendary Bowmore Distillery on the Isle of Islay.

He returned to South Africa determined to prove that the country can produce internationally award-winning whiskies. Back at SFW, he was tasked, along with the company’s Technical Services Department, to transfer its fledgling whisky operations from the R&B Distillery in Stellenbosch to The James Sedgwick Distillery in Wellington, taking up his position as distillery manager in August 1991.

In addition to a host of global awards achieved for the whiskies and the distillery, Andy was awarded in 2016 and 2018 the title as “Rest of the World Master Distiller / Master Blender” in Whisky Magazine’s Icons of Whisky Awards and in the 2018 awards went on to be named as the “Global Icons of Whisky Master Distiller / Master Blender”. More recently he received the “2020 Global Icon World Whisky Ambassador Award” for his passion in not only creating whisky but in sharing knowledge of South African whiskies around the globe.

Richard Rushton, Distell’s CEO, says this incredible achievement is tangible proof of the lasting legacy that Andy has accomplished for Distell and South African Whisky.

“Making whisky in those early years certainly came with its challenges yet Andy persevered. With an unwavering passion for whisky, he dedicated his career in not only establishing the South African Whisky category and subsequent world-wide recognition for the exceptional whiskies produced here, but today inspires a new generation of local craft whisky producers. He continues to be the driving force of the industry and we commend him for his dedication, innovation and commitment to South African whisky.”

After spending 25 years as Manager of The James Sedgwick Distillery, Andy took up the position as Distell’s Head of Whisky in 2016. He is responsible for the company’s South African whisky portfolio focusing on the process, quality and style of their whiskies, providing strategic guidance to the production of the range of Three Ships Whisky and Bain’s Cape Mountain Whisky.

Andy is also instrumental in providing the vision for the Three Ships Whisky Master’s Collection – the limited release whiskies made available from time to time to showcase the innovation of South African whiskies through an online live sale – and a range of exclusives produced for local and international retail.

His vision to produce whiskies sustainably has resulted in The James Sedgwick Distillery, the only commercial whisky distillery in Africa, being at the forefront of innovation. With his guidance, the distillery has won numerous international accolades for ingenious sustainability projects that lessen the impact on the environment.

Andy’s induction will take place live on 25 March at 12.30pm (GMT) on Whisky Magazine’s Facebook (@WhiskyMagazine) and You Tube channel (Whisky Magazine).

@BainsWhisky

@ThreeShipsSA

@TheWhiskyMaker

#WhiskyMagAwards 

#whiskymagazine #whiskyindustry #drinks #whisky #iconsofwhisky

#ProudlySouthAfrican

#TeamDistell

Black Velvet Whisky Introduces Black Velvet Apple

A natural fit for the Black Velvet flavors lineup, apple continues to see heightened success across brown spirits as the leading flavor. Black Velvet Apple delivers a smooth, balanced taste with a burst of tart, green apple followed by a bright, crisp finish. Apple joins Black Velvet Toasted Caramel to further expand the current flavor offerings in the franchise.BARDSTOWN, Ky. – Black Velvet Whisky, the second-largest selling Canadian whisky in the world, today launched Black Velvet Apple. With its perfect blend of original Black Velvet Canadian Whisky and natural apple flavors, the new flavor is ripe for success amongst a growing category.

“Black Velvet Apple is an approachable flavor that marries the quality of Black Velvet Whisky with the hottest flavor in brown spirits today for an extraordinary taste,” said Hannah Venhoff, Group Product Director, Heaven Hill Brands. “With renewed attention and investment in Black Velvet, we are invigorating the brand with thoughtful innovation that honors the Black Velvet legacy and brings new consumers to this iconic brand.”

Heaven Hill Brands acquired the Black Velvet Distilling Company in November 2019, quickly moving forward on infrastructure developments to build upon the success and experience of the Black Velvet team in Lethbridge, Canada. Building on the success of Toasted Caramel, flavor innovation with Black Velvet Apple introduces the next phase of investment in the historic brand, welcoming in new consumers and providing choice to current fans. Black Velvet Apple will be supported at retail with point of sale and displays, as well as across trade media.

Black Velvet Apple will be available in limited markets February 2021 at a suggested retail price of $10.99/750ml. Bottled at 70 proof, Black Velvet Apple will be produced in 1.75L, 750ml, and 50ml.

Enjoy Black Velvet Apple served neat, over ice, with your favorite mixer, or in one of the following refreshing cocktails:

Canadian Mounty Mule

½ oz. Lime Juice2 oz. Black Velvet Apple

3 oz. Ginger Ale

Build all ingredients in a mule mug or collins glass over ice, stir, and garnish with lime

Oldman Old Fashioned

1 ½ oz. Black Velvet Whisky¾ oz. Black Velvet Apple

3 dashes of Angostura Bitters

2 dashes of Orange Bitters

Combine all ingredients in a mixing glass with ice and stir well until chilled. Serve over ice and garnish with orange peel.

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.

CONNOISSEURS OFFERED DEEPER INSIGHT INTO THE GLENDRONACH WITH CASK STRENGTH BATCH 9

The GlenDronach Distillery has today (4th February) released its ninth limited edition release of its Cask Strength Highland Single Malt Scotch Whisky, matured in Pedro Ximénez and Oloroso sherry casks from Andalucía. This richly-sherried expression offers connoisseurs a deeper insight into the distillery’s signature profile, by bottling the whisky at its natural cask strength of 59.4%, to bring out the full character and depth of maturation.

With each unique Cask Strength release, Master Blender Dr. Rachel Barrie individually selects and combines the perfect marriage of sherry casks before they are bottled at natural cask strength, as was custom before the turn of the 20th Century. With every expression of The GlenDronach, the deep, natural colour is drawn from slow maturation in Spanish oak casks. The Pedro Ximénez casks impart rich, fruit flavours, whilst dry and nutty notes come from the Oloroso casks.

Little has changed over the centuries at The GlenDronach, where they carry forth the tradition and time-honoured methods that have been practiced since the distillery was established almost two hundred years ago. Founder, James Allardice, was an early pioneer of sherry cask maturation and deemed the distillery’s complex and full bodied spirit perfect for slow maturation in Spanish oak sherry casks; a popular import into Scotland from Spain in the 19th century.

Master Blender, Dr. Rachel Barrie said:

“The GlenDronach Cask Strength Batch 9 is incredibly rich and full-bodied; the result of years of slow maturation in Pedro Ximénez puncheons and Oloroso sherry butts.

Add a drop or two of water to reveal a cornucopia of flavour; from treacle toffee and raisin-filled toasted brioche, to baked apple and bramble pie and star anise.This crescendos into a lingering dark chocolate, espresso coffee finish. The depth of this Highland Single Malt’s character is boundless.”

Tasting Notes

Appearance: Deep copper
Nose: Cocoa, liquorice root and baked orange on a base of sultana bread and crème brûlée.
Palate: Treacle toffee and raisin-filled toasted brioche crescendo to baked apple and bramble pie, butterscotch and star anise.
Finish: Layers of richly roasted malt, and a lingering dark chocolate, espresso finish.
ABV: 59.4%
RRP: £72

The GlenDronach Cask Strength Batch 9 is bottled at 59.4% ABV, and as is the case for all The GlenDronach expressions, develops its deep colour naturally over time from the Spanish oak in which it rests. It will be available to buy from specialist retailers worldwide from February 2021 (global markets may vary) and in the US from June 2021.

Notes 

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 Spanish sherry oak. At The GlenDronach Distillery, we have carried forth the tradition of our founder James Allardice since 1826, maturing our Highland Single Malt Scotch Whisky in the finest Spanish Pedro Ximénez and Oloroso sherry casks from Andalucía in Spain.

Our richly-sherried Highland Single Malts are recognised for their deep colour and complex flavour profiles, which range from the sweet fruity flavours of the Pedro Ximénez casks we select, to the dry and nutty notes of our Oloroso casks.

FOR FURTHER INFORMATION ON THE GLENDRONACH DISTILLERY:

Visit: www.glendronachdistillery.co.uk
Facebook: /TheGlenDronach
Twitter: @Glendronach
Instagram: @Glendronach