Glen Scotia unveils Limited Edition Rum Cask Finish 

Glen Scotia has introduced a new Limited Edition Rum Cask Finish Single Malt to celebrate its Campbeltown Malts Festival programme.

The festival, which was held last month, showcases all that is unique and special about single malts from the region. In the Victorian era the town was home to more than 30 distilleries and known as ‘whisky capital of the world’.

Today Glen Scotia is one of just three surviving local distilleries and its award-winning whiskies are known for their distinctive Campbeltown character.

To mark its biggest ever festival events programme, the distillery has released its Glen Scotia Campbeltown Malts Festival 2019 Limited Edition Rum Cask Finish.

A 2003 Vintage, this wonderfully peated single malt delivers sea spray and sweetness on the nose, with notes of melted brown sugar, pineapple and citrus fruits developing before delivering a long dry finish, with spice and sweet peat.

Non-chill filtered, it has been bottled at cask strength, 51.3% ABV, to ensure this exquisite single malt is enjoyed as nature intended. Around 9,500 bottles of this highly collectible limited edition release will be available worldwide.

Iain McAlister, Distillery Manager at Glen Scotia, said: “Our new limited edition rum cask single malt offers whisky fans something very special, bringing together the maritime influences associated with Campbeltown and the sweet, tropical notes of rum – another sea-faring spirit.

“As someone who was born and bred in Campbeltown, I am very proud of our distinctive history and heritage. I hope whisky lovers have fun discovering our latest exceptional single malt.”

Hundreds of visitors from all over the world took part in tours, tastings and more at Glen Scotia as part of its packed programme during the Campbeltown Malts Festival. Highlights included tastings at its historic dunnage warehouse and two sold-out whisky dinners held at the Ardshiel and Ugadale Hotels.

The distillery also hosted local MSP Michael Russell to launch its new campaign to recognise Campbeltown, the fifth and smallest of Scotland’s official malt-producing regions, as the ‘whiskiest place in the world’. Glen Scotia is has introduced new branding as part of the global campaign.

To find our more visit www.glenscotia.com.

Notes

About Glen Scotia:

• Independent distiller Glen Scotia has been producing single malt whisky in Campbeltown since 1832.
• Glen Scotia is one of three surviving distilleries in Campbeltown.
• Glen Scotia was named Best Campbeltown Distillery of the Year at the 2017 Berlin International Spirits Competition
• The Glen Scotia 25 Year Old Single Malt Scotch was awarded a Double Gold Medal at the prestigious 2019 San Francisco World Spirits Competition. Almost 30,000 spirits were judged by the competition, the largest number of entries in its 19-year history. 

www.glenscotia.com

@glenscotiamalts

ARDBEG ‘MASTERS OF SMOKE’ PROGRAMME TO UNLEASH THE POWER OF SMOKE IN THE ON-TRADE

–Iconic Islay single malt launches global education campaign–

18 June 2019: Ardbeg has launched a mission to spread the word about the “delicious possibilities” of smoke, through a new bartender education programme.

In an industry first, Ardbeg Masters of Smoke will deliver in-depth training on the complex science of smoke to on-trade professionals worldwide, sharing knowledge from the world of whisky – and beyond.

As smoke as a flavour continues to rise in popularity, Ardbeg will curate an ever-evolving repository of smoke-related content and tools to help bartenders understand and complement its nuances. Those participating in the programme will be fuelled with creative insights from experts across a variety of disciplines – from barley ‘maltsters’, to barbecue chefs – to allow them to harness the power of smoke in inventive serves and in-bar experiences.

Ludo Ducrocq, Ardbeg Education & Advocacy Director, said:

“Whisky lovers have long appreciated the peaty power of Ardbeg, but we think there’s an opportunity to further explore the intricacies of smoke as a flavour.

“Through Masters of Smoke, we hope to spread the word about the delicious possibilities of smoke through rich, in-depth training which is really rooted in science.

“From Port Ellen, to Portland, we want to unleash the power and potential of smoke in the on trade, working with bartenders worldwide to lead a glorious smoky revolution.”

Masters of Smoke training sessions will roll out across markets worldwide from September 2019. To register interest in less than two minutes, bartenders should visit www.ardbeg.com/MOS

www.ardbeg.com

Follow us on:

Facebook: https://www.facebook.com/Ardbeg

Twitter: https://twitter.com/Ardbeg_com

Instagram: https://www.instagram.com/ardbeg/

NOTES 

Guest Bartenders, 18 June Launch Event, Kachette (London)

We’re delighted to welcome five guest bartenders from around the world to London, to help showcase some creations inspired by the Masters of Smoke programme.

The Medicinal Smoke Bar

Bartender: Jon Hughes, The Lucky Liquor Co. /Bramble, Edinburgh

Creation: Smoke Oil Salesman

Ingredients: Ardbeg Ten Years Old; Homemade bramble& honey liqueur; China China; Cherry Heering

Served in chilled vials, to be decanted into glasses sprayed with absinthe.

The Herbal Smoke Bar

Bartender: Armin Azadpour, Hunky Dory, Frankfurt

Creation: Dr Watson

Ingredients: Ardbeg Corryvreckan; Lemon Juice; Hay Lavender Syrup; Fino Sherry Lustau; Celery Bitters

Served in a glass pipe with dry ice and fresh herbs.

The Wood Smoke Bar

Bartender: Bobby Hiddleston, Swift, London

Creation: Foster

Ingredients: Ardbeg An Oa; Banane Du Bresil; Honey; Angostura Bitters; Bittermens Xocolatl Mole Bitters; Giffard

Served on the rocks, in a glass smoked with walnut and Cherrywood. Garnished with umeboshi and cherry.

The Coal Smoke Bar

Bartender: Cameron George, Ardbeg Brand Ambassador, USA

Creation: Coal Miner’s Punch

Ingredients: Ardbeg Ten Years Old; Miner’s Punch Base (Lapsang Souchong Black Tea, Lemon Juice, Orange Juice, Pineapple Gum Syrup, Amaro D’ell Erborista, Whole Milk); Activated Charcoal

Served with crushed ice, and a dehydrated pineapple, mint and smoked paprika garnish.

The Savoury Smoke Bar

Bartender: Robby Radovic, Ardbeg Brand Ambassador, Sweden & Partner at Liquid MGMT

Creation: A Bloody Mystery

Ingredients: Ardbeg Uigeadail; Manzanilla Sherry; Tomato Juice; Pickle Juice; Lemon Juice; Worcestershire Sauce; Red Tabasco; Celery Juice; Celery Salt; Black Pepper

Served with a rim of salt and black pepper, with sliced pickle garnish.

Masters of Smoke

Through the Ardbeg Masters of Smoke programme, dedicated Ardbeg ambassadors will deliver workshops on the ‘delicious possibilities of smoke’ to bartenders worldwide. During an immersive training session, on-trade professionals will be introduced to the science of smoke, with insights from the Ardbeg Whisky Creation Team and experts from a variety of disciplines. The programme will be rolled out from September 2019 onwards. Bartenders can register interest at www.ardbeg.com/MOS

Programme tools include:

• The Smoke Schematic

The Smoke Schematic is one of the building blocks of the Masters of Smoke programme, which illustrates the learning that there is more than one type of smoke. The schematic gives a vivid and visual description of the five flavour worlds of smoke – Savoury, Wood, Coal, Herbal, and Medicinal –  relating each world to tangible sensory profiles.

• The Peaty-odic table

The Peaty-odic Table reveals the chemistry behind Ardbeg’s smoke. This tool allows bartenders to quickly identify the colour, smoke flavour and non-smoke flavours of each of the whiskies in our core range, which is especially useful for drawing inspiration to create cocktails and food parings that complement the complex flavours of Ardbeg.

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 possible 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 all over the world, who are regularly consulted on new expressions and 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.

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.

Heaven Hill Distillery Launches Historic, Bottled-in-Bond Namesake Bourbon

BARDSTOWN, Ky. – Heaven Hill Distillery, one of the nation’s foremost American Whiskey producers now celebrating 84 years and three generations of family ownership, today announces the launch of Heaven Hill 7-Year-Old Bottled-in-Bond Kentucky Straight Bourbon Whiskey. This historic offering of the company’s namesake Bourbon exemplifies the craftsmanship, patience and perseverance that are hallmarks of Heaven Hill’s whiskey-making tradition.

The origins of Heaven Hill’s eponymous Bottled-in-Bond brand dates to 1939, when upon release, it quickly became the number-one-selling Bourbon Whiskey in the state of Kentucky. The lineage of Heaven Hill Bourbon has been a constant throughout the company’s history, from the original 1939 4-Year-Old Bottled-in-Bond to the 2018 release of Heaven Hill 27-Year-Old. Today, that heritage is once again celebrated with the release of Heaven Hill 7-Year-Old Bottled-in-Bond. Made from Heaven Hill Distillery’s traditional Bourbon mashbill, mingled in small batches, and bottled at 100 proof, this 7-year-old offering of the namesake brand exceeds the minimum four-year aging requirement for a Bottled-in-Bond. The Distilled Spirits Plant (D.S.P) number of the Bernheim Distillery in Louisville, Ky., D.S.P.-KY-1, and that of the Heaven Hill headquarters and bottling house in Bardstown, Ky., D.S.P-KY-31, are featured prominently on the face label.

“Heaven Hill Distillery was built on patience and perseverance, two values we continue to pour into our products today,” said Heaven Hill Distillery President Max L. Shapira. “At a time when American Whiskey is surging, we are proud to release a namesake product that really brings us back to our company’s founding.  It celebrates our rich bourbon-making heritage, as well as the values and standards we hold today as a point of passion for our company.”

The front label prominently features “Bottled-in-Bond” across the top, an embossed “Heaven Hill” in the middle along with an illustration of Old Heaven Hill Springs distillery, the distillery first used in 1935, and the phrase “This Bourbon is 7 Years Old” adorns the bottom calling out the age statement. A gold foil, embossed Heaven Hill Distillery medallion is featured on the bottom label, the same emblem that marked the Heaven Hill 27-Year-Old Bottled-in-Bond packaging. To complete the packaging, the back label includes the historic tagline “The Best of the Great Kentucky Bourbons,” along with the history of the namesake brand.

With an SRP of $39.99, it will first launch in October in the limited markets of California, Texas, New York, Georgia, Florida, Illinois, South Carolina, and Colorado.

Why Bottled in Bond?
The Bottled-in-Bond designation was an important turning point in the history of Bourbon. The exacting standards set forth in the Bottled-in-Bond Act of 1897 offered consumers a guarantee of quality and transparency. It stipulated that the whiskey must be the product of one distilling season from one distillery, aged in a federally bonded warehouse for at least four years and bottled at 100 proof. Today, this designation continues to offer those same guarantees, providing consumers with the knowledge of where the Bourbon was produced and the assurance that the barrels were all pulled from a single season. Keeping a Bottled-in-Bond product on the shelves with a consistent flavor profile requires the foresight of consistent aging inventory, as only barrels distilled between January and June or July and December can be bottled together in a single batch.

For Heaven Hill specifically, Bottled-in-Bonds are ingrained in our Bourbon portfolio. Not only was one of the founding brands a Bottled-in-Bond, but Heaven Hill has had the fortune of acquiring many Bottled-In-Bond labels over the years and has been instrumental in keeping the history of this important act and these labels alive. In fact, Heaven Hill Distillery produces the most Bottled-in-Bond whiskeys of any distillery today and prides itself on having a vast enough inventory to ensure that each of these bottlings meet the exacting standards of a Bottled-In-Bond.

ABOUT HEAVEN HILL DISTILLERY: Founded in Kentucky by the Shapira family in 1935, Heaven Hill Distillery continues its legacy as one of the foremost American Whiskey producers. Heaven Hill has cultivated the traditions and history of America’s Native Spirit with its fierce independence, passionate family ownership, dedication to quality, and thoughtful innovation. Today, Heaven Hill Distillery maintains over 1.5 million barrels aging in 58 warehouses throughout Nelson and Jefferson Counties. It is home to an award-winning collection of American Whiskeys including Elijah Craig Bourbon, Larceny Bourbon, Evan Williams Bourbon, Pikesville Rye Whiskey, Rittenhouse Rye Whisky and Parker’s Heritage Collection. Heaven Hill Distillery currently holds the title of 2019 San Francisco Spirits Best in Show Whisky, and previously held the titles of 2018 San Francisco Spirits Best Bourbon, 2017 Whisky Advocate Whisky of the Year, 2016 Whisky Magazine Distillery of the Year, 2016 Whisky Advocate American Whiskey of the Year and 2016 Rye Whiskey of the Year from “Jim Murray’s Whisky Bible.” For more information, please visit www.heavenhilldistillery.com.

Jura Single Malt Scotch Whisky announces rare opportunity to join tiny island distillery off the West Coast of Scotland

Applications are open to become the Brand Home Manager at the popular Single Malt Whisky Distillery. Jura are seeking applicants to join the distillery team which sits at the heart of the tiny island community, with current population at c.212 people.

A year since the Single Malt Whisky re-launched with a collection of new whiskies – Jura Single Malt Whisky continues to enjoy success worldwide, reflected in the number of visitors that make the journey to Jura.

Once described by George Orwell as ‘the most un-get-at-able’ place, the journey to Jura’s island home is epic.  Located off the west coast of Scotland; the remoteness of Jura is as inescapable as the captivating island charm. Since 1810 the unique island malt distillery has been the shared endeavour at the heart of the community. Islanders acknowledge that life on Jura is a little different. It’s a beautiful place defined by the sea that surrounds it and the people that have come here to make a life, it is a place where time moves differently, and life is truly a long way from ordinary.

The successful applicant will be the local face of the Brand and will deliver the definitive Jura visitor experience to all that make the journey to the island.

Applicants should bear in mind that, whilst not mandatory, it is not uncommon for residents of the island to take on additional duties across the island (The current Brand Home Manager is a part-time Fire Fighter).

Daryl Haldane, Global Head of Experience , said: “We all acknowledge that we are incredibly fortunate on Jura to live, work, enjoy a dram here. It is a place that produces cracking whiskies – and a place where life passes differently.

“The Distillery, where the Brand Home Manager role is based, is located in Craighouse – the heart of the community, alongside the one shop and the one pub. The island also boasts an annual Whisky Festival, a Music Festival and one of the UK’s most challenging hill races, the Jura Fells Race.

“We are looking for a special person to welcome our visitors as they make the journey to Jura. In return you will have a unique opportunity to experience Jura as the community do – a place that is really quite special indeed.

“Applications are open. Good luck!”

www.jurawhisky.com

Instagram – Facebook – Twitter @jurawhisky

FOOTAGE AVAILABLE HERE

NOTES 

About Jura:

Jura is a tiny Scottish island nestled off the West Coast of Scotland. With only one road, one pub, one distillery and 212(ish) people, Jura is as beautiful as it is remote.

The distillery was established in 1810 and reborn in 1963 to revive the community.

Inspired by our history and our island home, we create single malt with a true passion for the craft of whisky making.

Buffalo Trace Distillery Marches Ahead with $1.2 Billion Investment 

The Distillery’s Largest Expansion since the Repeal of Prohibition

FRANKFORT, Franklin County, Ky (June 13, 2019) Buffalo Trace Distillery is making great progress on its $1.2 billion infrastructure investment started in 2016, with four new barrel warehouses built within the past 18 months and the $50 million bottling hall nearing completion.  Still, though, it will be a few more years before this National Historic Landmark Distillery predicts it will catch up with consumers’ growing demand for its popular bourbons.

New barrel warehouses AA, BB, CC, and DD are built and filled with barrels containing what will eventually fill 70 million bottles up on the “whiskey farm,” the 200+ acres purchased adjacent to Buffalo Trace a few years ago. The fifth new warehouse – “EE” – is taking shape, with construction of number six and seven barrel warehouses planned for 2019.  Each of these new warehouses are insulated and heated during the winter months, a rarity for bourbon warehouses. (All barrel warehouses at Buffalo Trace are heated, a tradition started by E.H. Taylor Jr. in the 1800s, and continuing today.)  The reasoning behind heating the warehouses is to keep the bourbon moving in and out of the wood as it ages during the cold Kentucky winters, rather than lying dormant when the temperature dips down.  These new warehouses cost about $7 million each to build and another $21 million each to fill with barrels, making this a significant part of the $1.2 billion investment.  A new barrel warehouse is being built every few months for the next several years.

But all those aging barrels will require more bottling capacity when they come of age, and Buffalo Trace is in the finishing stages of its $50 million bottling hall, located on site near its new distribution center which was completed in 2015.  Already some bottling lines are running in the new bottling hall, as construction concludes in other parts of the 110,000 square foot building. The bottling hall will be complete in August and offers improved efficiency, flexibility and overall quality for the Distillery’s award-winning brands.

But all those barrels and bottles means whiskey production must be increased too, which is why Buffalo Trace is adding a new cooling tower this summer. The cooling tower chills the water that is used for cooling down the grain after it is cooked into mash.   Also on tap for this summer is the addition of four new cookers, twice the size of the existing cookers. Plus, four new fermenters are being installed. These 92,000 gallons fermenting tanks will be same size as the existing fermenters – the largest in the distilling industry.  The dry house, the area where used grain is dried and sold, will receive new handling equipment and a new evaporator.

The production area at Buffalo Trace is not the only thing getting an addition; the Visitor Center will be expanded again in the next year, as visitors continue to flock to the Distillery, who had a record year in 2018 with 231,523 guests.

Unfortunately though, fans of Buffalo Trace Bourbon and the other whiskeys made at the historic distillery will need to remain patient for a few more years, as demand continues to exceed supply.  “We’ve been increasing production for many years now. We’ll fill more barrels this year than ever before in our 246 year history,” said Senior Marketing Director Kris Comstock.  “Many of our bourbons are aged for eight years or more, so although we have far more than a decade ago, demand continues to outpace our supply of mature bourbon. There will be more available every year, but it will be awhile before bottles are readily available on liquor store shelves. While we’re flattered these brands have become so popular, we do understand the frustration our fans are experiencing when they see empty store shelves. We promise we are doing everything we can, but we can’t speed up the aging process, so we just ask for continued patience.”

Buffalo Trace Distillery also remains committed to not raising prices due to the supply / demand imbalance or diluting proof just to fill more bottles.  Maintaining high quality and taste standards are most important to the world’s most award-winning distillery. Comprising the time it takes to age great bourbon, just to fill more bottles today, is not an option for Buffalo Trace either. “You can’t cheat Mother Nature and you can’t hurry Father Time,” says Master Distiller Harlen Wheatley. The brands made at Buffalo Trace Distillery will remain on allocation to ensure every state receives some of these bourbons each month.  To see a video of the progress Buffalo Trace has made on its $1.2 billion expansion in the past year, click here.

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 1773 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 21 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 by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Sterling Success for Kingsbarns Distillery

Double Silver for Single Malt ‘Dream to Dram’ at Global Awards

Kingsbarns Distillery in the East Neuk of Fife is celebrating a first taste of medal success, with news today (5^thJune) that it’s recently launched ‘Dream to Dram’ single malt has been recognised at two of world’s most respected spirits competitions.

After just a few months on the market, the dram has scooped two silver medals: one at the 2019 International Spirits Challenge (ISC), and a second silver awarded at the Spirits Business Whisky Masters Awards in the Premium Lowland category.

Both competitions are amongst the most prestigious in the global drinks industry, awarding medals only after a tough blind tasting process of thousands of entrants by world-renowned industry experts.

Distillery manager Peter Holroyd said that he and the Kingsbarns team were thrilled to see their flagship expression decorated so soon after launching. He commented: ‘We’ve had such a positive response since we launched Dream to Dram back in January, and these medals are another indication that we have created a single malt of real substance and quality. The calibre of entrants is so high at both competitions, so we are extremely proud to have put Kingsbarns on the map in our first year – as well as championing the Lowland region and style of malt whisky on the world stage. This is a wonderful recognition for the hard work and dedication of our whole distillery team.

Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, Dream to Dram is a truly local whisky, having been slowly crafted with barley harvested exclusively from East Fife.  Combined with superior wood choice and long, slow fermentation, the resulting whisky has a remarkably complex and distinctive character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. It’s a dram that perfectly captures the essence of this quiet corner of Scotland.

The ISC is regarded as the most respected competitions in the drinks industry, due to the stringent nature of the judging process. Now in its 24th year, it is the premier event in promoting outstanding quality spirits from across the globe. 

www.kingsbarnsdistillery.com

Twitter @KingsbarnsDist

Instagram @kingsbarnsdist 

Kingsbarns Distillery 

Kingsbarns Distillery began life as a semi-derelict farm steading – built around 1800 by Thomas Erskine, the ninth Earl of Kellie, as part of East Newhall Farm to service the adjoining Cambo Estate. Its centrepiece is a doocot, made with over 600 neatly formed terracotta nesting boxes which, at the time, would have housed pigeons to supply the laird’s kitchen with meat and eggs.

A three year restoration project involving specialist architects, engineers, designers and whisky specialists restored this historic building into the beautiful distillery and visitor centre that is now in place today – including the immaculately restored doocot in pride of place.

The distillery has 4 washbacks and 2 stills (wash still 7.5k litres, spirit still 4.5k litres) which have been designed to fit snugly into the low distillery space, using long lyne arms for maximum copper contact. The distillery has a capacity of 34 barrels per week and can produce 200k litres of alcohol per year.

The Kingsbarns team is aiming to make the distillery as green as possible and sustainability is at the heart of production. Waste water goes through reed beds and is returned clean into the local burn; local farmers use waste as fertilizer, and spent grain is used as cattle feed on neighbouring farms. Nothing is wasted and everything goes back into the local environment to the benefit of local businesses.

Distiller Peter Holroyd has been at the helm of distillation since the very beginning, sharing his passion for whisky and turning the Kingsbarns dream into a reality with the Wemyss family. A native of Glasgow, Peter graduated from the Heriot Watt Brewing and Distilling Course in Edinburgh, working in a number of small breweries before joining the Kingsbarns Team in his first whisky role.

The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30^th November 2015 and is still open for membership.  Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of the distillery’s inaugural Founders’ Reserve expression.

FINLAGGAN EILEAN MOR and SMOKESTACK
SILVER WINNERS AT THE INTERNATIONAL SPIRITS CHALLENGE 2019

The Vintage Malt Whisky are delighted to announce that Finlaggan Eilean Mor Islay Single Malt Whisky and SmokeStack Blended Malt Scotch Whisky have both been awarded a SILVER MEDAL at the International Spirits Challenge (ISC) 2019. Both Finlaggan Eilean Mor and SmokeStack passed scrupulous blind tasting by a world renowned expert panel of specialist judges. They beat strong competition to win the prestigious accolade of SILVER. The quality of our brands’ craftsmanship and liquid is reflected in this great result.

Finlaggan Eilean Mor with a sweet peat smoke nose, full bodied spicy palate and a smoky, long drying finish is a worthy Silver winner and a superb member of our Finlaggan range of Islay malts.

SmokeStack is a peaty blend from quality Islay and Highland casks. A peat lover’s dream with vanilla and ginger on the nose, lemon and honey palate and long smoky finish. SmokeStack has now won several awards which is testament to the quality and consistency of the liquid and the skill of our Blender.

VMW Chairman Brian Crook said “I am immensely proud that our latest release, Smokestack, has been recognised two years in a row for its great balance and smoky taste with a silver medal. Well done to the Vintage Malt Whisky team”.

Awards Organiser Justin Smith said: “The ISC grows every year, with producers entering a diverse mix of spirits from across the globe, looking to benchmark their spirit at the very highest level”.

“Winning awards is a great feeling, but winning in the prestigious ISC always has a special feel. Here at VMW we strive to create high quality drams at accessible prices and our brands continue to grow in popularity with whisky lovers around the world. We are absolutely thrilled to have won Silver for both Finlaggan Eilean Mor and SmokeStack” said MD Andrew Crook.

For the Tasting Awards, a highly controlled operation is held over fifteen days of intense blind tastings by panels of more than 50 respected and experienced industry professionals. Samples are delivered to the judging area in flights of numbered tasting glasses to ensure the accuracy of the blind tasting. Each judge assesses products according to their age, region and variety which is then determined by the entrant and verified by the chairman. Such a precise judging process has provided the basis of the strong reputation the ISC has established for rewarding quality and celebrating excellence.

Full results have been released and published on the International Spirits Challenge (ISC) website, www.internationalspiritschallenge.com with the full list of medal winners to be published in the ISC annual results magazine in August.
For further information on any of our brands or images please contact kim@vintagemaltwhisky.com or visit our website www.vintagemaltwhisky.com

NOTES 

For a full list of categories and sub categories, visit here

About the Awards Winning an ISC award is indeed an impressive achievement for any spirit that passes the scrupulous blind assessment from our expert panel of specialist judges. The International Spirits Challenge is the most authoritative, respected and influential spirits competition in the world. The ISC recognises key areas of the industry: Tasting and Design & Packaging. For further information about the awards, please contact the International Spirits Challenge team at isc@drinksint.com

BARTON 1792 DISTILLERY WHISKIES RECEIVE TOP HONORS AT 2019 ULTIMATE SPIRITS CHALLENGE 

BARDSTOWN, kENTUCKY (JUNE 18, 2019) The 2019 Ultimate Spirits Challenge awarded honors to six whiskies from the Barton 1792 Distillery. Two of the Distillery’s whiskies were named as finalists for the Chairman’s Trophy, the highest honor awarded. Additionally, five spirits were named as a “Great Value” and one received the “Tried & True” award. 

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

• 1792 Full Proof Kentucky Straight Bourbon
  • Finalist for Chairman’s Trophy
  • Named a “Great Value”
  • “Tried & True” Award 

“Excellent, Highly Recommended” honors went to:

• 1792 Small Batch Kentucky Straight Bourbon
  • Finalist for Chairman’s Trophy
  • Named a “Great Value”
  • “Tried & True” Award 

Awarded “Very Good, Strong Recommendation” were:

• Zachariah Harris Kentucky Straight Bourbon
  • Named a “Great Value”
• Kentucky Tavern Kentucky Straight Bourbon
  • Named a “Great Value”
• Very Old Barton 90 Kentucky Straight Bourbon
  • Named a “Great Value”
• Very Old Barton 80 Kentucky Straight Bourbon

“Receiving recognition for so many of our bourbons from the Ultimate Spirits Challenge is a great honor for our team,” said Master Distiller Danny Kahn. “We strive to create the best quality bourbons we can, so it’s especially meaningful to be recognized as finalists for the Chairman’s Trophy and to receive numerous “Great Value” awards.”

The ninth annual competition is decided by a judging panel of the spirit industry’s most renowned experts including award-winning authors, buyers, journalists, educators and bar owners, who rate each spirit on a 100-point scale.

Complete results for the 2019 Ultimate Spirits Challenge can be found at https://www.ultimate-beverage.com/ultimate-spirits-challenge-USC/2019-spirits-results/.

About Barton 1792 Distillery

Barton 1792 Distillery is part of Barton Brands.  Barton Brands has facilities in Bardstown, Ky., Carson, Calif., and Baltimore, Md. Barton Brands is owned by the Sazerac Company, an American family-owned company based in New Orleans, La. Barton 1792 Distillery was established in 1879 and continues today as the oldest fully-operating Distillery in the “Bourbon Capital of the World.” The Distillery is located on 196 acres and includes 28 warehouses, 22 other buildings, the Morton Spring and the Tom Moore Spring.  Distilling, aging and bottling fine Bourbon whiskey are hallmarks of the historic Barton 1792 Distillery. 1792 Small Batch Bourbon Whiskey is produced at Barton 1792 Distillery. This whiskey is named for the year Kentucky became a state and is the recent gold medal winner at the 2017 Los Angeles International Spirits Competition. To learn more visit www.1792bourbon.com.

BIMBER DISTILLERY DEBUTS ITS FOUNDERS’ CLUB AND EXCLUSIVE SMALL CASK RELEASE TO CELEBRATE REACHING WHISKY MILESTONE

London’s award-winning Bimber Distillery has opened entries to its Founders’ Club, and will release a limited number of private casks for members to purchase (just in time for Father’s Day), to celebrate its first casks reaching three years of maturity.

A significant milestone for Bimber ahead of it’s official whisky release in September 2019. The Founders’ Club, which publicly launches today, aims to build a community of people who according to Sales Director Farid Shawish; “share our passion and want to be part of a distillery whose mission is to produce a true handcrafted whisky, made with care and traditional methods. Our members will always be welcome for a chat, and their input will play an important part in shaping the future of Bimber Distillery.”  

Members will receive their first, exclusive cask strength bottle of London Single Malt Whisky in December this year. This is different from most other distilleries where members often must wait many years before receiving a mature bottle of whisky. Members will also enjoy a further three special and rare releases; a unique members tour of the distillery for up to four people (including tasting Bimber’s Master Distillers private casks), a sample box with 6 x 50ml bottles of cask drawn samples, a welcome pack, 10% discount on online whisky purchases, and notice of all future releases, before they launch.

According to Farid “prospective members have the advantage of being able to try our whisky at one of our tours, or by purchasing samples from our website, before deciding to join the club. We want to be fair and accessible, and have priced our Founders’ Club at £395, which is substantially cheaper than other comparable offerings.” 

Members will also be able to purchase their very own 30 Litre cask, hand filled by them with either Peated or Non-peated New Make Spirit. These casks will mature at the distillery for three years, at which point they will be bottled onsite with personalised labels.  Casks are expected to yield approximately 49 bottles of London Single Malt. The offer is strictly limited to 50 casks and is priced at £895.      

NOTES:

Website www.bimber.co.uk

Online Store         https://www.bimberdistillery.co.uk/shop-1

Twitter                    https://twitter.com/bimberlondon

Facebook              https://www.facebook.com/bimberdistillery/

Instagram              https://www.instagram.com/bimberdistillery/ 

BIMBER DISTILLERY – HANDCRAFTED ENGLISH WHISKY 

SINGLE FARM LOCALLY GROWN ENGLISH BARLEY:

We travelled to many British farms to find the highest quality barley possible, before choosing a farm in nearby beautiful Hampshire. The county’s maritime climate is perfect for producing barley and Fordham & Allen, our farmer, sows and harvests the barley at the optimum times of the year. We carefully select two-row barley varieties, Concerto and Laureate, to produce our premium single malt whisky. These barley varieties deliver a high-level of extract and fermentability, which together provides the optimum level of predicted spirit yield and complex aromas. 

TRADITIONAL FLOOR MALTING:

It is our belief that traditional floor malted barley is an essential process in producing premium, handcrafted whisky. We have therefore chosen to partner with Warminster Maltings, Britain oldest maltster, who dedicate an entire malting floor to Bimber. The resulting malted barley is a unique product of outstanding quality. Malt has been made forever, by hand, on floors, a perfectly natural, albeit labour intensive method. The whole process is conducted within the ambient temperatures of the malt floors, regulated by the opening and closing of the non-glazed windows. It is a very natural process which allows the individual batches of barley to express themselves to the optimum. This emphasises the special character of the malt and creates maximum extracts. 

FERMENTATION:

At Bimber, we take pride in our long fermentation process. We ferment slowly, for seven whole days to create a light and fruity whisky. This limits the amount of whisky we can produce, but helps us produce a premium, handcrafted whisky, just as the best distilleries did in times gone past. The first stage in the process is where hot water is added to the grist in a mash tun to convert the starch in the grist to sugar. The resulting sweet liquid is called ‘wort’s’.We prefer to use clear wort’s as it produces a new make spirit with a less intense, cereal character. The wort’s are then cooled and pumped into charred wooden tanks called washback’s. These are made at Bimber’s own cooperage with American oak. The lengthy contact with the oak,  produces a lighter, more complex, fruity flavour.We then add our yeast, which is a strain carefully created for Bimber. This ferments the sugar, converting it into alcohol. The resulting wash is like a strong beer with an abv of 8-10%.

SMALL DIRECT FIRE COPPER POT STILLS:

At Bimber, we believe that the spirit needs a lot of contact with copper during distillation, to retain the heavier elements of the distillate and produce a lighter whisky. Our two small copper pot stills, Doris and Astraeus were designed to our specific instructions to maximise copper contact. We choose to heat with direct fire, rather than steam, in the traditional way. This enables a slow but powerful cook for a more full-bodied spirit with a depth of flavour. The first distillation takes place in Doris, our 1000-litre wash still, which produces a low-strength, 33% abv spirit called ‘low wines’. These are then redistilled a second time in Astraeus, our small, 600-litre spirit still. The distillate is collected in three stages or ‘cuts’ called foreshots, heart and feints. Only the heart, which has an alcoholic strength of 72% abv is retained for maturation and the foreshots and feints are recycled within the next batch of low wines. This new make spirit is then reduced to 63.5% before being filled into casks.

ON SITE COOPERAGE

At Bimber we have carefully sourced the finest American Oak and Sherry casks from the USA and Europe. We use a range of cask types as this allows flexibility to create a unique flavour to be produced. At times smaller casks are used as the whisky has more contact with the wood and creates a different flavour profile. We are proud to say that we have our own onsite cooperage who check all casks and repair and re-char the casks when required. This long-established yet rare skill is something we believe is key to the personalised whisky process here at the heart of Bimber. 

ART OF BLENDING:

The art of blending is one of our Master Distiller’s greatest passions. We believe that blending is an underappreciated stage in the whisky making process. Our team personally monitor the progress of each cask, nosing and tasting regularly to find the optimum moment to bottle our precious whisky. We record the taste profile of every sample so we can ensure our London Single Malt Whisky retains its signature light, fruity style.At the same time, we are keen to innovate and push the boundaries of what is possible within the art of whisky making. We are constantly creating new and exciting finishes for possible future special editions and one-off releases. Only the very best of these innovations will go on sale to our discerning customers.

On 4th July 2019, neighbourhood bar The Gallery will be celebrating US Independence Day with a big whisky-fuelled party taking over the West Hampstead bar from 6pm.

American expats, missing out the annual celebrations at home, and Londoners looking to soak up some Americana will revel in lively 4th July festivities – without having to travel across the pond!

A local favourite in leafy West Hampstead, The Gallery has become renowned for its collection of over 101 whiskies from distilleries across the globe, including an extensive bourbon selection. During the 4th July party, guests will be able to enjoy a guided tasting of some of these American whiskies and the bar will be showcasing two brewery collaborations – one American and one English. The menu for the night will also include a selection of special boilermakers as well as refreshing Mint Juleps (£8.50).

Party-goers will also be able enjoy a mouth-watering menu of American goodness, such as BBQ ribs, fried chicken and other tasty American treats including vegetarian and vegan-friendly options.

From 8pm, the basement bar will come alive with all-American music from The Thumping Tommys who will bring folk energy and foot-stomping bluegrass to  The Gallery to keep revellers dancing late into the night.
Entry to the venue will be free but a £10 ticket will entitle ticket-holders to 1 Mint Julep, 1/3 pint of a special collaboration brew and a free American whiskey tasting session. Tickets can be purchased at the bar at any time, limited to availability.