LAPHROAIG UNVEILS POP-UP SMOKEHOUSE AT LONDON COCKTAIL WEEK

• Laphroaig to launch a pop-up Smokehouse bar serving cocktails with an unusual smoky twist

• Members of the public have the chance to choose exactly how smoky they want their drink from “Gently Smoked” through to the intense “Bonfire Bite”

• Drinks will be matched with Laphroaig cold-smoked bar snacks inspired by opinions of the whisky’s unique, and often divisive taste, submitted by members of the public via #OpinionsWelcome

• Launching on 9^th October at The Cocktail Village, 146 Brick Lane, members of the public can sign up via drinkup.london/events/27504/laphroaig-smokehouse/

3 October 2019: Laphroaig is setting the capital’s drinks scene ablaze with a pop-up Smokehouse, appearing exclusively at London Cocktail Week.

Launching on the 9^th October in The Cocktail Village on Brick Lane, the Smokehouse brings to life the famously intense smoky, heavily peated flavour of Laphroaig. The Smokehouse offers classic cocktails with an unusual smoky twist, alongside cold-smoked bar snacks.

Guests can choose exactly how smoky they would like their drink, from “Gently Smoked” through to the intense “Bonfire Bite”. With each playing on the intense cold-smoked flavour that has made Laphroaig famous, the cocktails bring to life the unique and complex flavour of the liquid in truly new and innovative ways.

As well as personalising the smoke level of your cocktail, guests can choose from a range of Laphroaig cold-smoked flavoured bites including haggis, fudge, sausage and beef jerky. The Smokehouse emulates the cold smoking process that is responsible for the tarry note typical of Laphroaig.

Open from midday through to 11pm Wed-Sat, and midday through to 7pm on Sunday, The Smokehouse is open to the public throughout London Cocktail Week. It is set to bring a sense of theatrical intrigue that whisky lovers and those new to the liquid can enjoy. Created with an Instagram moment in mind, discerning drinkers can look on as original Islay peat is infused via bespoke pipes and bell-jars to richly infuse every sip with the iconic Laphroaig taste. The Smokehouse emulates the cold smoking process that is responsible for the tarry note typical of Laphroaig.

Nick Ganich, head of brands at Edrington-Beam Suntory, commented: “The Laphroaig Smokehouse is a unique celebration of the many divided opinions this iconic liquid conjures among its fans. Laphroaig is the UK’s number one Islay malt whisky and we’re seeing a rapid growth of demand for the iconic brand.”

“Although we hope to introduce this Islay malt to a great many more potential enthusiasts, we know a dram of neat Laphroaig is not a thing for everyone. However, there is always a cocktail and food pairing that make Laphroaig universally enjoyable. The Smokehouse will not only celebrate our unique taste, but also will showcase Laphroaig’s unexpected versatility.”

“All opinions are welcome at The Smokehouse, and we will even go so far as to adorn our walls with evocative statements ranging from the compliments to a lyrical description of Laphroaig tasting ‘Like bacon if your Grandma dropped her cigar into the cooking pan – twice.”

The Laphroaig Smokehouse will be open to the public from noon on the 9^th October – 7.00pm on the 13^th October, at The Cocktail Village, 146 Brick Lane, London, E1 6RU.

Alongside The Smokehouse, whisky lovers can participate in Laphroaig dining and cocktail experiences across the city during London Cocktail week. Baptist Bar within L’oscar hotel, Gilray’s Steakhouse & Bar, Smith & Wollensky, as well as Harvey Nichols Knightsbridge are all offering specially created Laphroaig cocktails. Additionally, Hawksmoor has developed a delicious 3-course meal perfectly paired with cocktails and drams.

For more information on The Smokehouse or to sign up for the cocktail-making masterclasses, tasting sessions and an exclusive supper club, go to https://drinkup.london/events/27504/laphroaig-smokehouse/

About Edrington-Beam Suntory Distribution UK

Edrington-Beam Suntory Distribution UK is one of the UK’s conjures spirits sales, marketing and distribution companies. It is a joint-venture company jointly owned by Edrington and Beam Suntory.

Edrington-Beam Suntory UK represents leading spirit brands in categories including:

Blended Scotch (The Famous Grouse, Naked Grouse and Teacher’s)

Malt whisky (Highland Park, Laphroaig, The Macallan and Ardmore)

Japanese whiskies (Yamazaki, Hibiki, Hakushu, Toki and Chita)

Bourbon (Jim Beam, Maker’s Mark and Knob Creek)

Imported whiskies (Canadian Club and Kilbeggan Irish whiskey)

Gin (Roku and Larios)

It also handles UK sales and distribution for Courvoisier cognac, Snow Leopard vodka, Brugal 1888 rum and a portfolio of liqueurs and specialities (including Sourz, Bols liqueurs, Galliano and After Shock).

Future proofing cereals for climate change drought conditions

Research uncovers gene that improves drought resistance in cereals 

Scientists at Heriot-Watt University have identified a gene responsible for drought resistance in barley which, it is believed, could help future-proof the cereals industry to increasingly dry conditions as climate change gathers pace.

Publishing the results of nearly five years of work in the Journal of Plant Physiology and Biochemistry, the team demonstrated that gene HvMYB1 controls stress tolerance in cereals such as barley. This is the first time HvMYB1 has been associated with drought resistance.

Dr Peter Morris from the Institute of Earth and Life Sciences at Heriot-Watt University conceived the research idea. He successfully secured funding and led the project team (Dr Charlotte Wendelboe-Nelson and Dr Ross Alexander).

Dr Morris said: “This is a significant finding that will allow more drought resistance crops to be bred in the future. Drought is already impacting yields with the European cereals harvest hit particularly hard in 2018. A prolonged, dry and hot summer significantly impacted yields and quality.

“As climate change gathers pace and we experience more extreme seasons, it is essential we can maintain continuity of supply. This is significant for key industries like Scotch whisky, one of the UK’s leading export items. Our project focused specifically on barley; one of the three ingredients used in the production of Scotch whisky.

“Barley has over 39,000 genes, almost double the number for humans, so characterising one particular gene which promotes drought resistance has been a considerable challenge. By increasing the expression of this particular gene in test plants and simulating drought conditions, we’ve been able to prove that plants in which HvMYB1 is more prominently expressed are able to survive prolonged periods of drought.

“Genetic variation is essential in plant breeding for resilience so we expect this research will now be used by plant breeders as a marker for drought resistance. It will help focus attention on different barley varieties in which this gene is naturally expressed more prominently. This may lead to greater variation in the gene pool of crop plants and more drought resistant crops in future years.

“This also has important implications for the wider cereals industry including the production of wheat, maize and rice.”

Dagmar Droogsma, Director of Industry at the Scotch Whisky Association, said: “The Scotch Whisky industry relies on a sustainable and secure supply of good quality raw materials, now and in the future. Quality barley is central to the success of the Scotch whisky industry: approximately 90% of the barley used for Scotch is sourced from Scotland, with the rest from around the UK and the EU when necessary. The SWA works closely with specialists at Heriot-Watt University, and others in the sector, to ensure that the industry is equipped to adapt to any changes that may arise from a changing climate. We therefore welcome this research which helps to provide resilience against the effects of climate change and to sustain the diversity of barley varieties used for Scotch whisky.

“Agriculture in Scotland supplies some of the best grain anywhere in the world, and these recent findings contribute to an industry-wide programme of research and development which helps to maintain Scotch whisky’s competitive edge as an iconic Scottish product. The Scotch whisky industry supports 10,000 jobs across Scotland, and we are proud to have funded this research into a fundamental element of its supply chain.”

The value of cereals to the UK economy is significant. In 2018, the value of wheat rose by £95 million to £2,084 million while the overall value of barley rose by £85 million to £957 million as a result of higher prices (up 10%).[1] The whisky industry is worth £5 billion to the Scottish economy.²

The research was funded by the Scotch Whisky Association, which aims to secure the sustainability of the Scotch whisky industry, and Interface, which matches businesses with Scotland’s world-leading academic expertise.

Notes: For more information or images, please contact Annie Pugh on a.pugh@hw.ac.uk or 07939 153 649.

[1] Department for Environment Food & Rural Affairs: Total Income from Farming in the United Kingdom

First estimate for 2018, released 10^th May 2019

² SWA economic impact report 2018

Research aims to innovate Scotch whisky flavour

Impact of yeast on Scotch whisky flavour in lab to bottle research programme

Heriot-Watt University and the Port of Leith Distillery are undertaking a comprehensive examination of the impact of yeast on the flavours found in Scotch whisky.

Funded by Innovate UK, the Knowledge Transfer Partnership (KTP) will test more than 20 strains of yeast, one of just three ingredients authorised in the production of Scotch whisky. As the KTP celebrates its first-year anniversary, its participants say it has already revealed some surprising results.

The project has already identified brewing strains of yeast more commonly used for beer that possess promising characteristics for whisky production, with an ability to maintain the balance between alcohol yields and flavour.

Victoria Muir-Taylor is the Knowledge Transfer Partnership Associate Distiller at Port of Leith Distillery. A graduate from Heriot-Watt’s International Centre for Brewing and Distilling, she is leading the research. She said: “The objective of the research is to determine how the choice of yeast contributes to the complexity of flavours found in Scotch whisky.

“A huge amount of attention has been given to the type of cask used for maturation, but we want to focus on the early phases of the production process. We want to see what new characteristics we can bring out in a whisky from changing the yeast alone. We believe this is a key area for innovation.”

Until the mid-20^th Century, many whisky distilleries shared yeast with the local brewery or used a combination of a distiller’s yeast for alcohol and a brewer’s yeast for flavour and mouthfeel.

Since the 1950s, the most prevalent strain of yeast used in Scotland has been M strains of S.cerevisiae. A new super-strain, called MX, has recently been introduced due to its quicker and more efficient impact on fermentation. Mauri, originally from a baker’s yeast, is also still used.

Ian Stirling, co-founder of the Port of Leith Distillery, continues: “There are hundreds of commercially available yeasts and, while not all are suitable for whisky distillation, many can create unique and distinctive flavours in the new make spirit.

“Until recently, efficiency has tended to dominate the conversation about yeast. However, we’ve already seen a few companies conducting experiments with some wonderful results reaching the market. However, Scotland still lags behind the US in terms of innovation in this area.

“We have now reached the halfway point in our two-year research and development programme, in which we are experimenting with a wide range of yeasts and fermentations, drawing ideas from different sectors of the drinks industry. We want to find new flavours and styles that we can draw through to our distillate. There are a huge number of variables to consider such as how long you ferment for and at what temperature, but we firmly believe that this research will be beneficial for the industry as a whole.”

Victoria Muir-Taylor concludes: “We will be sharing the results of this project with the industry at large to benefit innovation and the continued growth and development of the Scotch whisky industry. As one of Scotland’s key exports, it is essential that we continue to push boundaries.”

The KTP will be completed in September 2020 with the findings made public.Notes 

Heriot-Watt’s International Centre for Brewing and Distilling

The International Centre for Brewing and Distilling (ICBD) is a unique teaching and research facility at Heriot-Watt University. The Centre is based on a partnership between industry and academics and is the only institution in the UK to offer both Honours and Masters degrees in Brewing and Distilling.

With a global reputation, many of the world’s leading brewers and distillers are graduates of ICBD’s MSc course including Ross O’Hara of Green King, who was the world’s youngest Master Brewer; Martin Dickie, co-founder at BrewDog; Dr Michaela Appelbee-Miedl, global director of Product Technology for Anheuser-Busch; Kirsty Black, head distiller at Arbikie and David Wilkinson, head distiller, Edinburgh Gin.

Victoria Muir-Taylor

Victoria Muir-Taylor is another award-winning graduate of Heriot-Watt’s international Centre for Brewing and Distilling. She previously studied the potential for non-conventional yeast species in low alcohol beer, trained as a brewer with Edinburgh’s Stewart Brewing, and was a distiller at the Glasgow Distillery.

Port of Leith Distillery

The Port of Leith Distillery is a major new whisky distillery and tourism landmark planned for a site adjacent to the Royal Yacht Britannia in Edinburgh. Founded by two friends from Edinburgh, the 40m tall structure is intended become a modern face for Scotch whisky and bring a distinctive approach to spirit production. With its unique, vertical design, the building will be unlike anything seen before in the Scotch whisky industry and provide visitors with an inimitable experience as they follow the production process down through the building’s gravity-led system.

Seven years after the idea was first conceived, construction is finally about to begin in September. A satellite distillery (The Tower Street Stillhouse) is now operational nearby in Leith from where the company produces Lind & Lime Gin and distributes an oloroso sherry.

Scotch whisky is made using malted barley, yeast and water.

Heriot-Watt University is The Times & The Sunday Times International University of the Year 2018

Founded in 1821, Heriot-Watt is a leader in ideas and solutions. With campuses and students across the entire globe we span the world, delivering innovation and educational excellence in business, engineering, design and the physical, social and life sciences. This email is generated from the Heriot-Watt University Group, which includes:

1. Heriot-Watt University, a Scottish charity registered under number SC000278
2. Heriot- Watt Services Limited (Oriam), Scotland’s national performance centre for sport. Heriot-Watt Services Limited is a private limited company registered is Scotland with registered number SC271030 and registered office at Research & Enterprise Services Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS.

THE MACALLAN UNVEILS NEW MASTER WHISKY MAKER

Kirsteen Campbell to lead strengthened team 

The Macallan has appointed Kirsteen Campbell, renowned throughout the industry for her expertise and knowledge, as Master Whisky Maker for its Single Malt Whisky.

She will lead a newly strengthened Whisky Mastery Team, enhanced to continue delivering the outstanding quality, natural colour and distinctive aromas and flavours of The Macallan.

The team now also incorporates the role of Master of Wood to reflect the complete whisky making process and the vital influence of wood on the character of The Macallan whisky. It seamlessly combines innovation with craftsmanship and heritage to continue The Macallan’s commitment to exceptional quality since 1824.

The six-strong Whisky Mastery Team includes: Kirsteen Campbell, Master Whisky Maker; Stuart MacPherson, Master of Wood; Sarah Burgess, Lead Whisky Maker; Polly Logan, Whisky Maker; Steven Bremner, Whisky Maker; and Russell Greig, Sample Room Assistant.

Its formation will formally see maturation and whisky making working hand in hand from the very beginning of the journey to bring out the best of spirit and wood. It will additionally secure the legacy of almost two centuries of  whisky making heritage, by bringing together the next generation of whisky makers with The Macallan’s most experienced and skilled craftsmen and women. As part of the new approach, apprentices with natural sensory talent will learn the art of whisky making from the depth and breadth of experience within the Whisky Mastery Team.

Originally from Thurso in the Highlands, Kirsteen is the first woman to become The Macallan Master Whisky Maker in its long-standing history spanning almost 200 years. She will transition to the position from her current role within the brand’s parent company Edrington.

Embarking on her journey into the industry in 2001 with a degree in Food Science, Kirsteen worked in a new make spirits laboratory, where she discovered her passion for Scotch whisky and her extraordinary sense of smell.

Kirsteen joined Edrington in 2007 as a Whisky Quality Technologist and progressed her career to her most recent roles within for Cutty Sark, Naked Grouse, The Famous Grouse and The Glenrothes. She holds a Diploma in Distilling and has also worked at the Scotch Whisky Research Institute.

Kirsteen’s appointment and The Macallan’s enhanced focus on the art and science of whisky making and mastery of the team marks the next chapter in the history of the world-renowned single malt whisky. It follows a landmark year in 2018, which saw the opening of The Macallan Distillery Experience on Speyside, designed by internationally acclaimed architects, Rogers Stirk Harbour + Partners, and paves the way for the brand’s 200^th anniversary in 2024.

Kirsteen Campbell, Master Whisky Maker, The Macallan, said: “I feel a real sense of honour and pride to be entrusted as the custodian of The Macallan, charged with leading the Whisky Mastery Team in the creation of The Macallan’s remarkable single malt whiskies. Having been a part of the wider Edrington whisky making team for over a decade, I’m really looking forward to working more closely with the team at The Macallan.

“The Macallan is at the pinnacle of whisky making across the globe and the Whisky Mastery Team will combine the whisky makers’ depth and breadth of skills and experience to drive forward The Macallan legacy for the future.”

Igor Boyadjian, Managing Director, The Macallan, said: “It is with great pleasure that we welcome Kirsteen Campbell to the position of Master Whisky Maker at The Macallan. Kirsteen will join the Whisky Mastery Team and together they will use their skills and craft to continue to create and enhance our exceptional portfolio of whiskies.

“The appointment of Kirsteen and investment in the future legacy of The Macallan, with the strengthening of the Whisky Mastery Team, comes at an incredibly exciting time as The Macallan continues to cement its position as one of the world’s leading single malt whiskies. In the wake of the first anniversary of the new distillery, The Macallan is experiencing continued global growth and success, enjoying growing demand in new markets.”

For further information, visit www.themacallan.com

NOTES

About The Macallan

Founded in 1824, The Macallan is one of the worlds’ most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character. An obsession with excellence has been the hallmark of The Macallan since its founding, by Alexander Reid, on a plateau above the river Spey in north-east Scotland.

In 2018, The Macallan unveiled its new £140 million distillery and visitor experience on its Speyside estate, increasing investment in whisky, warehousing and in The Macallan’s signature sherry-seasoned oak casks.  The striking contemporary architecture, cut into the slope of the land, takes its cues from ancient Scottish hills.  It stands nearby Easter Elchies House, the Highland Manor built in 1700 which has been The Macallan’s spiritual home since 1824.  The new distillery marks an important milestone, recognising the significant journey of The Macallan since 1824 and marking an exciting new chapter in the evolution of the luxury single malt.

#ardbeg #islay 

PREPARE FOR A CLOSE ENCOUNTER WITH ARDBEG SUPERNOVA 

— This year’s limited edition arrives with a mission – to take Ardbeg Committee Members on a journey of unbelievably peaty proportions —

In October this year, still in the glow of winning Distillery of the Year 2019, Ardbeg Distillery will take its Committee Members on a journey like no other – as Supernova 2019 makes one more brief and earth-shattering return.

The Supernova Series is a collection of limited edition Committee favourites, first released in 2009 and most recently in 2015 to celebrate the groundbreaking Ardbeg space experiment. This experiment saw Ardbeg become the first whisky brand in space, where a vial of Ardbeg spirit orbited the earth for three years aboard the International Space Station.

Still in pursuit of the phenomenal, this year’s Supernova limited edition challenges sensory perceptions of what a whisky can be, as it transports the taste buds to peaty parts unknown.

Dr Bill Lumsden, Director of Distilling, Whisky Creation & Whisky Stocks at Ardbeg, said: “Supernova is the peatiest expression we produce at Ardbeg. The way the flavours build and build and then explode in a burst of pungent peat and smoke is truly astonishing.”

Mickey Heads, Ardbeg Distillery Manager, said: “The incredible peat explosion in Supernova probably explains why these bottlings have been so popular with the Ardbeg Committee over the years. Supernova 2019 is the fifth edition in the series, and I’m sure it will be snatched up in no time at all.”

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NOTES: 

Tasting Notes:

ABV:             53.8%

Colour:          Pale Bronze

Aroma:         Clouds of pungent aniseed, menthol and eucalyptus are underscored with sweet notes of treacle toffee. Hints of peppermint, a frisson of fennel, and a mysterious camphorous scent in the far distance… With water, more toffee notes emerge with a burst of dry, earthy peat.

Taste:           A tingly, peppery mouthfeel leads to a veritable explosion of intense, earthy, smoky notes – a nebular of bonfires, soot, charred oak, birch tar and menthol.

Finish:           Unbelievably long, with layers of treacle toffee, aniseed, oak tannin, clove and just a hint of bittersweet, tangy Seville orange on the aftertaste.

RRP: £140 

Ardbeg:

Ardbeg prides itself on being The Ultimate Islay Malt Whisky. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts. Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox’. During the 1980s and 1990s, Ardbeg suffered from an uncertain future and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well established as a niche, cult malt, with a passionate following.

Ardbeg Committee:

The legacy of the whisky was safeguarded in 2000 by the formation of the Ardbeg Committee. The Committee is made up of thousands of Ardbeg followers worldwide who are keen to ensure that “the doors of Ardbeg never close again”. Today there are members of the Ardbeg Committee in over 130 countries. Committee members are regularly consulted on new bottlings and expressions and are offered exclusive Committee bottlings. Members also receive invitations to special gatherings, tastings and events. The Committee, chaired by Mickey Heads, is free to join at ardbeg.com.

Awards:

Ardbeg is the world’s most highly awarded smoky single malt whisky. Since 2008, Ardbeg has won more than 50 gold and double gold medals in key whisky competitions. Ardbeg was voted ‘Scotch Whisky of the Year’ twice by Jim Murray’s Whisky Bible (2008, 2009) and has twice been awarded ‘World’s Best Single Malt’ at the World Whiskies Awards (2010, 2013). At the 2014 Global Icons of Whisky Awards, Mickey Heads was voted ‘Distillery Manager of the Year’. The following year, Ardbeg’s expressions took the top three spots in Whisky Advocate magazine’s review of the best single malt Scotch whiskies under US$100. Both Ardbeg Corryvreckan and Ardbeg Uigeadail were awarded gold medals at the 2016 San Francisco World Spirits Competition. In 2019, Dr Bill Lumsden was awarded ‘Master Distiller of the Year’ for the third time in four years. Ardbeg 10 Years Old also won the Best Single Malt Scotch 10 Year Old at the International Whisky Competition 2019, while the Ardbeg Distillery won the Distillery of the Year.

The Glenmorangie Company:

The Company is one of the most renowned and innovative distillers and marketers of Scotch whisky brands worldwide and is part of Moët Hennessy, the wine and spirits division of Moët Hennessy Louis Vuitton.  Headquartered in Edinburgh, Scotland, the Company produces Glenmorangie Single Highland Malt whisky and Ardbeg Single Islay Malt.

Responsible Drinking:

Ardbeg and The Glenmorangie Company advocate responsible drinking and suggest that drinkers savour Ardbeg whiskies in moderation and in line with recommended daily guidelines for alcohol consumption

COTSWOLDS DISTILLERY ANNOUNCES NEW PEATED CASK WHISKY

The Cotswolds Distillery is set to release the inaugural batch of its peated cask single malt whisky

The whisky is aged in ex-peated quarter casks to develop a balanced rich and fruity flavour with notes of peat smoke

The Cotswolds Single Malt Whisky Peated Cask will be bottled at cask strength and will be available on the Cotswolds Distillery online shop and from specialist retailers with an RRP of £64.95

The award-winning Cotswolds Distillery is set to release the first batch of its Single Malt Whisky Peated Cask, the first-ever whisky matured in peated barrels in the Cotswolds.

Available for sale from the 1st October, the whisky is made using un-peated local barley which is mashed and fermented before being distilled in bespoke copper pots. The whisky is then aged in ex-peated quarter casks from Scotland, creating a balanced rich and fruity flavour with subtle notes of peat smoke.

Dan Szor, founder and CEO of the distillery said: “The subtle notes of smoke and peat which these wonderful Islay casks impart to our Cotswolds Single Malt complement the fruity notes of our spirit without overwhelming it.  The result is an eminently drinkable and very moreish dram, even at cask strength.

What started as an experiment now becomes the newest addition to our growing core range of Single Malt Whiskies.”

The release comes following a year of success for the distillery’s whisky offerings. The flagship Single Malt Whisky has won multiple awards across the world including the World Whisky Awards, San Francisco World Spirits Competition and International Wine & Spirits Awards, while the Founder’s Choice cask has won multiple gold medals and was the only whisky to be given three stars at this year’s Great Taste Awards.

Consisting of 2,950 bottles per batch, the peated whisky is bottled at cask strength (59.3% ABV) with no added colouring. The whisky is available from specialist retailers and the Cotswolds Distillery’s online shop from October at an RRP of £64.95.

Notes 

Peated Whisky

Peated Single Malt Whisky is available to purchase from the Cotswolds Distillery online shop and via specialist retailers.

Founders Choice

Founders Choice is available to purchase from Harvey Nichols and specialist retailers Master of Malt and Gordon and MacPhail.

The Cotswolds Distillery

Located in Stourton, Shipston-on-Stour, the distillery has become a premier local attraction, offering tours and tastings daily, and now receives 30,000 visitors a year.

Cotswolds Single Malt Whisky was launched in October 2017. Each bottle lists the barley variety, harvest year and local Cotswolds farm it was grown on. It recently won Gold at the World Whiskies Awards 2019 and took 2 stars (one of only two whiskies to do so) in the 2019 Great Taste Awards. The distillery’s cask strength whisky release, Founder’s Choice Single Malt Whisky, was recently awarded the title of Best English Single Malt at the World Whiskies Awards 2019.

In Jim Murray’s 2019 Whisky Bible, the Cotswolds Distillery received 5 ‘Liquid Gold’ awards. Three of their whiskies scored 95 points, with all of the distillery’s samples scoring over 88 out of 100.

Cotswolds Single Malt Whisky is available nationally and in 31 countries across the world. Key UK retailers include Waitrose & Partners, Majestic Wine, The Whisky Exchange, Harrods and Laithwaites.

The distillery also produces Cotswolds Dry Gin, which was named Best London Dry at the 2016 World Gin Awards and received the top Gold Outstanding award in the 2017 International Wine and Spirits Competition. Difford’s Guide recently ranked the Gin as one of the top 20 Gins available in a survey of 450 brands.

Cotswolds Dry Gin is on sale nationally and in over 30 countries.  Key national accounts include Waitrose & Partners, Majestic, Oddbins, Laithwaites, Harvey Nichols, Selfridges, and Fortnum & Mason.

For more information, please visit www.cotswoldsdistillery.com.

Laphroaig® unveils an exclusive 25-year-old whisky in celebration of the first woman of whisky 

Introducing The Laphroaig Bessie Williamson Story™

Beam Suntory’s Laphroaig has announced the release of a super-premium 25-year-old Laphroaig, which celebrates the life of Bessie Williamson, an icon of Laphroaig and the first female distillery manager to own and run a Scotch whisky distillery in the 20th century.

This unique and highly exclusive bottle is a tribute to Bessie and embodies many of her qualities including her warm, rich and unmistakably-Islay character. This is a tribute to Bessie and all that she made at Laphroaig.

Laphroaig® 25 Year Old, The Bessie Williamson Story™, will be available exclusively in the Global Travel Retail market for £410.

A celebration of Bessie Williamson

Williamson was born in Glasgow in 1910 to John Williamson, a gunner in France with the Royal Garrison Artillery and Agnes Whyte. She attended the University of Glasgow from 1927, intending to become a teacher, graduating in 1932.

After graduating with an MA in 1932, Bessie accepted a summer job at Laphroaig distillery intending to stay only a few months. She worked directly with then owner Ian Hunter, eventually taking on responsibility for US distribution following Hunter’s stroke in 1938. By the time of the Second World War she had become the full-time distillery manager and the most senior woman in Scotch anywhere in the industry.

Bessie is credited with being among the first to anticipate the coming trend for single malt scotches and to position the Laphroaig whiskies, and by extension other Islay malts, to the American market.  The Scotch Whisky Association named Williamson as its American spokesperson from 1961 to 1964 and she toured the US representing Islay whisky to buyers and distributors.

Laphroaig Bessie Williamson

A whisky of true significance; this super-premium 25-year-old Laphroaig commemorates Bessie, speaking to her success, her unique role on Islay, and her lasting impact on the Laphroaig distillery.

This expression has been aged in refill American oak hogsheads and refill barrels to allow the liquid’s individual character to shine through. The result is a whisky of lingering warmth and unmistakable character – a genuine expression of Bessie’s friendliness, individuality and strength.

The Bessie Williamson Story is presented in a beautifully crafted book that allows purchasers to discover the story of Bessie’s legacy in depth, and includes tasting notes and a message from John Campbell, the distillery manager.

The whisky is now available exclusively through the Global Travel Retail market for an RRP of £410.

John Campbell, Laphroaig distillery manager, comments: “Laphroaig is a globally recognised whisky thanks to Bessie.  It is well documented that Bessie was universally loved and respected by her colleagues at Laphroaig and the people of Islay. It is this aspect that we celebrate with this whisky, remembering her as a true icon of Laphroaig.”

Tasting Notes

Nose:

Peaty with spicy and floral notes. Sweeter notes of pear drops, green apples and bonbons that add to a sweet malty backcloth. 

Palate:

Salty tar oil paste, sweet herbs and spices, acacia honey, tomato leaves and black pepper. Unmistakeable Laphroaig coastal notes with peat smoke sweetness and earthiness bring the classic Islay spirit. 

Finish:

Warming and long lasting with floral and coastal notes. 

Colour:

Pale gold.

The whisky is best served neat, with ice or a drop of water. 

ABV:

Bottled at 43% ABV.

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Leith bar toasts to first anniversary with rare Glenglassaugh

An experimental and award-winning community pub in Leith, Nauticus, has released a specially selected and limited edition single cask malt in partnership with elemental coastal distillery Glenglassaugh to mark its first anniversary, of which there are just 275 bottles available.

The renowned and industry-established duo behind the bar’s creation, Kyle Jamieson and Iain McPherson, opened Nauticus last year with the aim of showcasing the best of Scottish produce, whilst drawing on Leith’s history for global trade. Working with their team of expert bartenders, Kyle and Iain identified the perfect cask for bottling following a rigorous blind tasting session of a handful of the Highland
distillery’s rarest stock, put forward by Glenglassaugh Master Blender, Dr. Rachel Barrie.

The contents of Cask 288 was distilled in 2011 and has been matured in a Sauternes hogshead barrel for eight years before being bottled at cask strength this May. The expression was chosen for its distinctive character developed through wine cask aging.

Lustrous gold in colour, the whisky is abundant in butterscotch, baked pineapple and sherried fruit with caramel and sea air on the nose. When tasted, this develops into salted honeycomb and chocolate with pineapple fondant, culminating in a long, creamy finish.

Kyle Jamieson, co-owner at Nauticus commented:

“This single cask Glenglassaugh bottling is a special landmark for us as we celebrate our first birthday. After sampling about 12 single malts from across the Highland region, this Glenglassaugh cask was a clear winner for us and stood out with its fantastic character.“Our ethos in Nauticus is to always put Scottish produce and Leith’s rich wine and spirits history under the spotlight. We believe this specific cask captures this perfectly in whisky form.”

Dr. Rachel Barrie, Master Blender at Glenglassaugh Distillery, said:

“This limited expression is a beautifully layered whisky that has been shaped and nurtured by the distillery’s coastal location and the elements surrounding our warehouses, boasting a delicious contrast of sweet flavour from the Sauternes oak with a hint of saltiness from the North Sea air that breaths into our casks. It’s been fantastic to work with the Nauticus team to bottle a really unique single malt in celebration of one of Scotland’s most exciting bars.”

The Glenglassaugh 2011 Cask 288 is now available at RRP £64.95 from Nauticus and Royal Mile Whiskies.

Glenglassaugh 2011 Cask 288 tasting notes:

Colour: Lustrous gold
Nose: Butterscotch, baked pineapple, sherried fruit with salted caramel and a whisper of sea air
Palate: Salted honeycomb and chocolate with pineapple fondant and custard cream

About Glenglassaugh Distillery:

On the crescent beach of Sandend Bay stands Glenglassaugh Distillery, producing a luscious coastal malt, shaped by the rich abundance of land and sea, with rolling waves of flavour. A complete distillation of its natural surroundings. A whisky whose essence is distilled from the visible and invisible influences of land, sea, air and spring water. Glenglassaugh Distillery, standing on the Moray Firth coast at the edge of the beautiful Sandend Bay, lay silent and forgotten for over two decades. Its heritage stretches back to 1875 when the distillery was founded by Colonel James Moir. It was on the banks of Glassaugh stream that the distillery was built, and its name ‘Glenglassaugh’ – meaning ‘valley of the grey-green place’ – has been taken from its beautiful surroundings. Despite being mothballed for over twenty years, the distillery has a history of elegant maturation, with award-winning old vintages dating back to the 1960s, and an award winning range of boutique younger whiskies, released in the years following the distillery’s reopening in 2008. As this jewel of a coastal malt is discovered and enjoyed, it promises to become a cult, contemporary classic.

About Nauticus:

The story of Nauticus began with Kyle and Iain, chatting over drinks about creating a bar to champion Scottish produce wherever possible. They dug deep – spending many days researching and thinking about every element. It soon became apparent that this had not been done before – this was brand new territory! Its priority was produce made in Scotland or owned by a Scottish company; where this wasn’t feasible, Scottish heritage somewhere down the line was paramount. 18 months later, the dream is a reality and 90% of Nauticus’ products are Scottish, or have Scottish links. The name Nauticus is latin for Nautical; the owners decided on this name due to Leith’s historical ties with shipping and global trade. Leith has an extremely rich and interesting history which has inspired the bar’s menu, with each chapter relating to a period of time in and around Leith; from tea and spice routes, the gin craze, sherry trade and the key role that Leith played in the whisky boom.
Nauticus was named the 2019 Admiral Taverns’ Pub of the Year at the Great British Pub Awards in London earlier this month, and is listed in the UK’s Top 50 Cocktail Bars.

GLENGLASSAUGH DISTILLERY:
www.glenglassaugh.com
Twitter: @Glenglassaugh
Instagram: glenglassaugh
Facebook: GlenglassaughDistillery