LUX ROW DEBUTS LIMITED EDITION REBEL YELL IN THE UK

• New Rebel Yell French Barrel Special Finish launches outside of U.S

• Bourbon finished in toasted oak wine barrels for 6 months

• 6,000 bottles to be released in first year

Lux Row Distillers is launching its first ‘international release’ bourbon as it continues to meet growing demand from whiskey drinkers in the UK.

The new Rebel Yell French Barrel Special Finish will be the first bourbon it hasn’t released for sale in the U.S. and bears the secondary-finishing hallmarks of Lux Row’s head distiller and master blender, John Rempe.

The bourbon was finished in toasted French Oak wine barrels for 6 months, creating a robust mouth feel with plenty of oak, spice and a hint of chocolate and ginger on the rear palate. 6,000 bottles will be released in the first year, with the bourbon on-sale from October at £30.

The new Rebel Yell French Barrel Special Finish comes closely after the release of John Rempe’s Blood Oath Pact No. 5. This rare whiskey sold-out before bottling and is created by carefully blending three bourbons; a 13 year old mahogany bourbon which is peppery with shavings of dark chocolate, an 11 year old silky wheated bourbon rich with vanilla and honey, and an eight year old bourbon finished in Caribbean rum barrels to impart orange, brown sugar and warm island spice.

John Rempe comments: “The fifth release of the Blood Oath has proved as popular as its predecessors, quickly selling-out. This provided the inspiration for the Rebel Yell French Barrel Special Finish. We wanted to create something unique for the growing number of bourbon connoisseurs in the UK, which is why we decided to launch this whiskey outside the U.S.

“Finishing in the toasted oak wine barrel creates a real point of difference, giving the bourbon more depth and complexity in terms of its layers of flavour. Secondary-finishing is bourbon’s equivalent to year of vintage in single malt Scotches. It’s a great way to create something truly one-off.”

The Rebel Yell French Barrel Special Finish will be available in the UK, France and Italy, and will be distributed by Cellar Trends in the UK.

John concludes: “There’s a growing appreciation of bourbon here in the UK, with real interest in stories about how the whiskeys are made and a keenness among consumers to seek out new and unique flavours. Small batch and limited editions will always prove popular amongst connoisseurs, but we’re seeing secondary-finishing satisfy both demand amongst bourbon purists as well as attracting new drinkers to the category.”

ABOUT LUX ROW DISTILLERS

Real roots, real family, real products: Lux Row Distillers – a bourbon distillery experience on the Kentucky Bourbon Trail – is a family-owned venture, bringing the Lux family history and spirits tradition to the bourbon industry.

Owned by consumer products company, Luxco, Lux Row Distillers is the home of bourbon brands including Rebel Yell, Blood Oath, David Nicholson and Ezra Brooks Kentucky Straight Bourbon.

Located in the heart of Bardstown, Kentucky, the 18,000-square foot Lux Row Distillers site includes a visitor centre, barrel warehouses, a tasting room, and event space, making for an all-encompassing bourbon experience. The 90-acre property is home to an 18th century stone house, registered as a National Historic Place, and a long, tree-lined driveway providing a scenic entrance to the distillery.

www.luxrowdistillers.com.

Facebook: www.facebook.com/luxrowdistillers

Instagram: @luxrowdistillers

WOOD YOU BELIEVE IT? THE GLENALLACHIE DISTILLERY UNVEILS NEW RANGE OF SIGNATURE EXPRESSIONS 

Billy Walker’s wood management expertise on show with the
launch of The GlenAllachie Wood Finish range

The GlenAllachie Distillery is extending its range of whiskies with the launch of its first-ever range of limited edition wood finishes.

The GlenAllachie Wood Finish range comprises the 8 year old Koval Rye Quarter Cask Wood Finish; the 10 year old Port Wood Finish; and the 12 year old Pedro Ximenez Sherry Wood Finish.

This trio of signature expressions of The GlenAllachie Distillery’s finest single malt whiskies highlight the wood management expertise of Master Distiller, Billy Walker.

The 8 year old Koval Rye Quarter Cask Wood Finish (RRSP: £54.99) was first matured in American oak wood barrels and then underwent an additional maturation period in organic Rye quarter casks from Chicago’s Koval Distillery. The greater liquid-to-wood ratio in the smaller casks means that the rich spicy flavour of the Rye is released more rapidly.

With its distinctive ruby red colour, the 10 year old Port Wood Finish (RRSP: £54.99) was first matured in American oak barrels before being re-racked into vintage Ruby Port wood pipes sourced in North Portugal. The Port wood influence adds flavour, depth and complexity to the whisky, with sweet notes of heather honey, butterscotch and treacle.

The 12 year old Pedro Ximenez Sherry Wood Finish (RRSP £58.99) is a rich sumptuous whisky with great depth. This whisky was matured for over ten years in American oak wood barrels before its additional maturation in Pedro Ximenez puncheons. This process enriches the flavour, creating a sweeter, fruitier whisky.

To create the new range of wood finishes, Walker first hand-selected barrels from among the 50,000 casks in the 16 warehouses on site at the distillery near Aberlour for the additional maturation period. Casks were sourced from a variety of bodegas and distilleries that shared Walker’s culture of careful wood management and with whom he had established relationships with through his long career in the whisky industry.

The length of time spent in each of the special casks varies, with Walker constantly monitoring the whisky to decide when it’s ready.

Commenting on the new range, Walker said: “I’m incredibly excited to unveil this new range featuring GlenAllachie’s first-ever range of wood finishes. Wood management is something I’m very passionate about and we invest a substantial amount of time and money into sourcing exceptional casks from all around the world. I look for casks that will complement and enhance the GlenAllachie spirit, with the different woods making a greater, or sometimes subtle, influence, and taking us on a journey of new flavours.”

“The rich golden Rye Quarter Cask delivers a hit of spice and cloves with classic GlenAllachie characteristics of honey and butterscotch, whereas the ruby red Port Pipe has a sweeter and fruitier flavour, with honey, damson and rose hips. Finally the Pedro Ximenez, deep rich mahogany in colour, delivers what the eye promises; raisins, sultanas, toffee and dark chocolate. With this first release you can see the impact that a quality and carefully chosen cask can have on our whisky, from the amazing array of colours to the intensity of flavours in the final whisky.’’

Further information on the distillery and company can be found at www.theglenallachie.com

Facebook – @TheGlenAllachie

Twitter – @TheGlenAllachie

Instagram – @theglenallachie_

TASTING NOTES

8yo Koval Rye Wood Finish 

10yo Port Wood Finish 

12yo Pedro Ximenez Wood Finish 

Douglas Laing unveils Scallywag “The Chocolate Edition” #2 ahead of World Chocolate Day

Independent Scotch Whisky firm, Douglas Laing & Co. today unveils Scallywag “The Chocolate Edition” #2 Speyside Malt ahead of World Chocolate Day on the 7th of July 2019, exclusively for DouglasLaing.com.

Matured predominantly in Spanish Sherry Butts for 10 Years, the resulting 2009 Vintage Whisky is said to hold within distinct tasting notes of melted milk chocolate, dark treacle and rich stewed fruits. With only 500 bottles available from Sunday 7th July, the hotly-anticipated release is expected to be met with high demand following the sell-out success of the first edition from the previous year.

Each bottle will bear a gold foiled label featuring the familiar Scallywag Fox Terrier upon a background of mouth-watering melted chocolate and be presented in a black printed gift bag. In line with the Douglas Laing philosophy to bottle Scotch Whisky “as natural as it gets”, this release is offered at a high alcohol strength of 48%, aged for 10 years and proudly without chill-filtration.

Chris Leggat, CEO of Douglas Laing & Co. said, “Since the launch of Scallywag “The Chocolate Edition” in 2018, we have been inundated with requests for more! Edition number two features a unique marriage of heavily Sherried Single Malts from some Speyside’s finest distilleries, specially selected for their indulgently cocoa-rich qualities. We had great fun and spent hours perfecting this product. The result is a seriously moreish dram and a great example of why blending Single Malts is really special.”

Scallywag “The Chocolate Edition” #2 will available on DouglasLaing.com from 11am on Sunday, the 7th of July, 2019. 

ABOUT DOUGLAS LAING:

www.douglaslaing.com

Facebook: www.facebook.com/scallywagwhisky

Twitter: @remarkablemalts

Instagram: @remarkable_malts

Douglas Laing & Co. is a leading independent Scotch Whisky blender and bottler specialising in the selection and release of Single Cask Single and small batch Malt Scotch Whiskies. The company was founded by Fred Douglas Laing in 1948 and is still owned and run by the Laing family – Fred Laing Jr and his daughter Cara Laing.

Douglas Laing’s Remarkable Regional Malts, the Ultimate Distillation of Scotland’s Malt Whisky Regions, encompasses The Epicurean Lowland Malt Scotch Whisky, Timorous Beastie (Highlands), Scallywag (Speyside), The Gauldrons (Campbeltown), Rock Island (Islands) and Big Peat (Islay). Beyond its Blended Malts expertise, the award-winning Douglas Laing portfolio also includes Provenance, Premier Barrel, Old Particular and XOP, collectively known as the firm’s “Exceptional Single Casks”.

Lagg Distillery on the Isle of Arran officially opens to the public

Lagg Distillery, the second on the Isle of Arran, has officially opened its doors to the general public and is now welcoming visitors to the brand new site.

Becoming one of Scotland’s newest single malt whisky distilleries, Lagg has opened its state-of-the-art building, which focuses on the visitor experience throughout, and has also begun whisky production.

Its spanning visitor centre includes a shop, an interactive video showcasing Arran’s whisky history as well as a café and restaurant which will provide food and drink with ingredients sourced from the exceptional range of local produce.

The facilities contain two new copper stills and four wooden washbacks within the same room, allowing visitors the opportunity to be guided through every stage of the whisky journey.

The site brings whisky making back its traditional heartland on the South of the Isle of Arran, sitting on the most Southern point of the island, boasting stunning views from Ailsa Craig across to Campbeltown.

Throughout the visitor experience Arran’s unique place in the story of the nation’s favourite spirit is explored, with frequent references to past distillation in the South of the island, both legal and illicit.

 Isle of Arran Distillers initially announced the project plans in 2016 to deal with ever-increasing visitor numbers to the island and continuing growth in whisky tourism throughout Scotland. Construction at the distillery subsequently began in February 2017.

Lagg is the first new distillery on the island since the opening of Isle of Arran Distillers’ original site in Lochranza, which opened in 1995. It is expected that the total visitor numbers to both sites will increase to over 200,000 by 2020.

The independently owned distillers’ commitment to local people and businesses will be continue to be upheld at the new site, with 22 members of staff employed across both the visitor centre and the production facilities, all of which are island based.

Whisky production at Lagg commenced earlier this year, as the first middle cut of spirit was recorded on Tuesday 19^th March 2019. This spirit is expected to mature into a rich, smoky, heavily-peated (50ppm) Lagg Single Malt which will be very different in character to what the distillers currently produce at their original distillery in Lochranza.

Production will be overseen by Distillery Manager, Graham Omand, an Islay native who has spent the past eight years at the Lochranza distillery, and Master Distiller James MacTaggart, who has over 40 years of experience in the industry.

Omand, Distillery Manager at Lagg Distillery, said: “We’re all thrilled to be celebrating the opening of our spectacular new Lagg Distillery and to bring production back to the heart of whisky-making on the Isle of Arran.”

“It’s an outstanding achievement from everybody that was involved in the process and something that people on the island and beyond can be very proud of.”

“The whole team here is passionate about bringing Arran’s fascinating whisky story to life and to give it the recognition that it deserves. We can’t wait to start writing the next chapter of this story and welcoming whisky-lovers from around the world to Lagg.”

The first cask of what will become Lagg Single Malt, ‘Cask Number One’, has been reserved for members of the Lagg Cask Society, formed of individuals who have purchased casks of Lagg spirit.

Over half of the 700 first fill casks available for purchase from the distillery have already been sold. However whisky lovers can still be part of the exciting story of the Lagg Distillery, by purchasing one of the remaining casks for sale, and becoming members of the Lagg Cask Society. For more information, visit www.laggwhisky.com

Douglas Laing Rocks with Two New Rock Island Releases

Douglas Laing & Co, award-winning Scotch Whisky firm, today announces two new releases under its “Rock Island” brand coupled with a new campaign.

A Limited Edition Rock Island 21 Years Old release is available via specialist spirits retailers at an expected retail price of £89. Just 4,200 bottles have been produced.

Rock Island 10 Years Old, expected to retail at £45, will join the range as a continually available offering, joining fellow Remarkable Regional Malts age statement offerings launched earlier this year; Timorous Beastie 10 Years Old and Scallywag 10 Years Old.

Bringing the Rock Island brand to life, a new campaign is also unveiled today, featuring the headline “A remarkable encapsulation of Scotland’s Whisky islands” and showing the maritime Malt in an elaborate setting. The bespoke illustration highlights the Whisky’s tasting notes of barley, smoke and crashing waves, and will form the basis of a multi-channel Marketing campaign spanning both print and digital advertising, social media and trade collateral. The late summer months will also see Douglas Laing & Co host a series of Rock Island seafood-paired dinners in key markets globally, whilst cocktail and food influencers will be recruited to bolster online presence for the brand.

Cara Laing, third generation and Director of Whisky, comments:

“We’re thrilled to celebrate sea-faring Scotch Whisky this summer with our new global brand campaign and two new releases in our Rock Island range – Rock Island 10 Years Old and Limited Edition 21 Years Old. Created by marrying together Single Malts distilled on the Whisky Islands of Islay, Arran, Jura and Orkney, Rock Island and its special edition counterparts genuinely encapsulate the archetypal salty, smoky, peppery warmth that Island Whiskies are famed for, and our new master visual, print and digital advertising alongside events across key markets globally are designed to bring those mouth-watering qualities to life”.

ABOUT DOUGLAS LAING:

www.douglaslaing.com

Facebook: www.facebook.com/dlrockisland

Twitter: @remarkablemalts

Instagram: @remarkable_malts

Douglas Laing & Co. is a leading independent Scotch Whisky company, specialising in the selection and release of Single Cask Single and Small Batch Malt Scotch Whiskies.

The company was founded by Fred Douglas Laing in 1948 and is still owned and run by the Laing family – Fred Laing Jr and his daughter Cara Laing.

The company philosophy is to bottle the way the distiller intended – at a high strength and without chill filtration to preserve the robust and unique character of the Whisky. Douglas Laing’s industry reputation and many awards is testament to this ethos.

Douglas Laing’s Remarkable Regional Malts, the Ultimate Distillation of Scotland’s Malt Whisky Regions, encompasses The Epicurean Lowland Malt Scotch Whisky, Timorous Beastie (Highlands), Scallywag (Speyside), The Gauldrons (Campbeltown), Rock Island (Islands) and Big Peat (Islay). Beyond its Blended Malts expertise, the award-winning Douglas Laing portfolio also includes Old Particular Single Casks, XOP and Provenance, collectively known as the firm’s “Exceptional Single Casks”.

Inver House Distillers reports 2018 sales and profits rise led by growth of single malt brands

Inver House Distillers, the Scotch Whisky subsidiary of global drinks business International Beverage Holdings Ltd, has reported a sales increase of 7.4% for the year to September 2018.  This reflects a period of significant growth for its core brands, with sales of Inver House Single Malts growing by over 12% in the year.

This success was led by the company’s flagship single malt Old Pulteney, produced at Pulteney Distillery in Wick, which grew sales by 20%. The company’s super premium Scottish gin Caorunn also reported double digit growth.

The business remains focused on the long term global success of its brands, especially its single malts, with sustained investment in stocks for future sales, marketing and promotion.

The financial results in summary:

• Turnover at £67.3 million, up by £4.6m (7%) on the prior year.
• Gross profit margins were up on the prior year at 39% compared to 36.6% in the prior year, with core brands making up a larger percentage of sales.
• Other operating expenses increased as more monies were invested behind promoting brands.
• Operating Profit at 13.7% reflects higher margins on sales of single malts.
• Profit before tax at 10.2% up on the prior year percentage of 9.1%.
• Caorunn Gin sales continue to grow at double digit.
• Continued investment in stocks for future brand growth, up 3.5% to £122m.

Martin Leonard, Inver House Distillers Managing Director commented: ‘With trading conditions challenging in many emerging markets, it was encouraging to see sales of our single malts grow significantly in the period. This is the result of having consistently invested in our people, in production at our distilleries, in the quality of our spirits and in their sales and promotion. We also now have the channels in place to grow our brands in markets around the world, so our focus is very much on rolling out some exciting plans and building further success in 2019 and beyond.’ 

2018 key financial information for the Year

International Beverage Holdings Ltd

International Beverage Holdings Ltd is one of the drinks industry’s most dynamic global businesses.  Established in 2006 as a wholly-owned subsidiary of Thaibev, the company operates as its international business arm, specialising in the development of premium local spirits for the global market. Its success is built on a strong understanding of local cultures and markets within a worldwide business network. Based in Hong Kong with regional offices in Singapore, Malaysia, Cambodia, the USA and UK, the company is responsible for the sales, marketing and distribution of a portfolio of premium brands in over 85 markets. These brands are built on character, craftsmanship and quality, led by a range of award-winning Scotch whiskies and an array of vibrant beers and spirits. These include:

• Single malt Scotch whiskies Old Pulteney, Balblair, anCnoc and Speyburn
• Blended Scotch Hankey Bannister
• Caorunn, Scotland’s leading super premium gin
• Mekhong, ‘The Spirit of Thailand’ since 1941
• Chang Beer, Thailand’s iconic beer brand 

Inver House Distillers is a wholly owned subsidiary of International Beverage Holdings Ltd, producing its   Scotch whiskies and gin at five distilleries around Scotland: Pulteney, Speyburn, Knockdhu, Balblair and Balmenach. Inver House is also highly active in the warehousing and blending of Scotch whisky, with warehousing for 500,000 barrels and state of the art blending and laboratory facilities at its headquarters in Airdrie. The business has won many prestigious accolades over the years, including the Icons of Whisky Distiller of the Year Award for Scotland (2017).

www.interbevgroup.com

Focus brands

Old Pulteney, ‘The Maritime Malt’, is crafted in the windswept coastal town of Wick at Pulteney Distillery – established in 1826 and one of the most northerly on the Scottish mainland. ‘Pulteneytown’ once housed 7000 fishermen during Wick’s famous herring boom, and Old Pulteney is the embodiment of this place, its people and its remarkable history. Crafted using the most time-honoured techniques, Old Pulteney recently launched a new core range featuring flagship 12 Years Old, Huddart, 15 and 18 Years Old. www.oldpulteney.com

Speyburn Distillery was established in 1897 by John Hopkins at Rothes in the heart of Speyside. The beautiful natural environment of this location, combined with traditional methods of production and a quest for innovation, produce a whisky that symbolises all that is special about the great Speyside region. Speyburn currently has three core expressions – Bradan Orach, 10, 15 and 18 Years Old. www.speyburn.com

Balblair Distillery is one of the oldest working distilleries in the Scottish Highlands, built in 1790.  Its location on the Dornoch Firth is intrinsically linked to the whisky its self, with its water source coming from the nearby Allt Dearg burn. Balblair currently has four core expressions – 12, 15, 18 and 25 Years Old www.balblair.com

anCnoc is produced at Knockdhu Distillery, built in 1894 and one of the smallest and most enchanting in the Scottish Highlands. It is renowned by malt enthusiasts worldwide for bringing a contemporary twist to the traditions of fine malt whisky, producing a single malt that is accessible and versatile for all occasions.  anCnoc currently has four core expressions – 12, 18, 24 and Peatheart www.ancnoc.com

Caorunn was launched in 2009 at the forefront of the Scottish gin boom. Despite becoming one of the world’s most in demand super premium gins, Gin Master Simon Buley has never wavered from Caorunn’s handcrafted, small batch production process at the near-200 year old Balmenach Distillery in the Scottish Highlands. This includes using locally foraged wild Highland botanicals and vaporising through the distillery’s vintage Copper Berry Chamber. This year the brand launched Caorunn Raspberry and Highland Strength which now join the travel retail exclusive Gin Master’s Cut and flagship ‘core’ product to complete the current collection of four expressions. www.caorunngin.com

Hankey Bannister is crafted from a blend of fine single malts from the five Inver House distilleries, producing a smooth and distinctive blend that is true to the original recipe of its historic founders – the flamboyant Mr Beaumont Hankey and his astute business partner, Mr Hugh Bannister. The whiskies of these eighteenth century pioneers were awarded royal warrants under King George V and Edward VII and were enjoyed by the likes of Winston Churchill and the Prince Regent William IV. Hankey Bannister currently has three core expressions – Original Heritage and 12 Year Old Regency www.hankeybannister.com

BARTENDERS FROM ACROSS THE WORLD GATHER IN IRELAND FOR GLOBAL BARTENDER SUMMIT – JAMESON BARRELMEN’S HOMECOMING 2019

Jameson Irish Whiskey, produced by Irish Distillers in Midleton Distillery, hosted its global bartender summit in Ireland between the 23^rd and 26^th of June; Jameson Barrelmen’s Homecoming. Bartenders gathered to connect, collaborate and learn in the final step of a global journey to bring bartenders from across the world together.

Bartenders descended from all four corners of the globe, with 28 countries and over 120 guests in attendance, including from Canada, Korea, UK, and Brazil. The theme for 2019, ‘From Farm to Glass’, challenged bartenders to collaborate with their local communities – and each other – utilising what their local surroundings and the Irish countryside has to offer in order to experiment with Jameson and create new cocktail serves. Alongside the global competition, bartenders took part in workshops and seminars with expert craftsmen to further enhance their bartending skills and careers.

First gathering in Dublin, bartenders were shown how to draw upon even the most urban of environments by Simon O’Donnell, creator of a hydroponically powered urban farm in Dublin 1, using energy from fish to create fresh, locally-grown produce. Next, guests were taught about the effect of glassware on the drinking experience during a design workshop, going from initial concept to design, as well as enjoying a workshop on using clarification and carbonation to create complex, interesting drinks with the simplest of ingredients. Later, DJ Aidan Kelly hosted a “Music in the Mix” workshop, discussing the importance of music in the bar environment and the potential benefits behind a collaboration with a DJ.

From Dublin, the group headed to Cork where the educational experience continued, focusing in-depth on Irish whiskey production, with a tour of both the old and new Midleton Distillery discovering the Garden Stillhouse and the maturation warehouses, a cooperage demonstration led by Ger Buckley, 5^th generation Master Cooper, and a workshop in the Micro Distillery with Apprentice Distiller Henry Donnelly, learning about all things Irish whiskey and innovation.

Bartenders competing in the cocktail competition first took part in a speed round, which challenged them to create 10 classic Irish cocktails in five minutes. The top 15 then went on to showcase their ‘From Farm to Glass’ cocktails created during the local heats, using ingredients from their communities. The finale of the global Jameson Barrelmen’s Homecoming competition concluded the festivities, with the top five bartenders picking teams made up of bartenders from other countries to join them in creating a cocktail menu – exemplifying the collaborative spirit of the Jameson Barrelmen’s Homecoming, fostering lasting relationships and bringing together different cultures.

Using ingredients from both their local communities and the fresh Irish produce available at Ballymaloe House, the birthplace of modern Irish cuisine, the top five bartenders created three new ‘From Farm to Glass’ serves, with two of the judge’s choice to be tasted. Ania Kulak representing Norway was crowned champion, with her ‘From Farm to Glass’ menu including ‘In The Green’, ‘High on Life’ and ‘Goosebomb!’. Ania embraced the ‘From Farm to Glass’ concept, impressing the judges with her level of commitment to utilising local ingredients in a creative way. She based her menu on the cultures of her teammates (hailing from China and Sweden), combining this with the theme – showing a true spirit of collaboration.  As the global winner, she will receive a partnership with Jameson Irish Whiskey to develop a project in support of her local community with funding of up to €20,000.

Simon Fay, Business Acceleration Director at Irish Distillers, commented: “Bartenders around the world have been key to the success of Jameson. To host this global gathering of bartenders in Ireland has been a real honour and reinforces our commitment to fostering collaboration, innovation and creativity among the globe’s leading mixologists. As cocktail competitions continue to evolve, we’re incredibly proud to be able to offer a programme that brings together the excitement and interactivity of a global competition, while showing our commitment to supporting bartender education, community and innovation.”

The Jameson Barrelmen’s Homecoming 2019 celebrated the core Jameson value of facilitating meaningful human connections by inspiring participants to meet, share knowledge and collaborate with local, knowledgeable craftsmen – both in their home countries and Ireland. The judging panel was made up of distinguished figures across the world of drinks, including Will Meredith, Head Bartender at Lyaness, London, Andre Duncan, the 2018 Jameson Barrelmen’s Homecoming Global champion, Angel Ji, award-winning Malaysian bartender, and Billy Leighton, Master Blender at Irish Distillers.

Notes: 

Jameson Barrelmen’s Homecoming 2019 champion Ania Kulak’s winning cocktail recipes: 

In the Green

60ml Jameson Black Barrel

15ml chocolate mint syrup

3 dashes homemade Jameson Black Barrel bitters (with star anise, clove, and wormwood)

Garnish: Chocolate mint leaf

Stir the Jameson Black Barrel, syrup, and Jameson Black Barrel bitters with ice, strain and pour into the glass, then garnish with the chocolate mint leaf to serve.

High on Life

50ml Jameson IPA

30ml rhubarb juice

15ml pineapple weed syrup

2 dashes Jameson Wild Seaweed Bitters

Garnish: Pineapple weed sprig

Shake the Jameson IPA, rhubarb juice, syrup, and Jameson Wild Seaweed Bitters with ice, strain and pour into the glass, then garnish with the pineapple weed sprig to serve.

Goosebomb!

60ml Jameson Original

45ml strawberry syrup

10ml gooseberry syrup

Top: Gooseberry foam

Garnish: Forget-me-not flower

Shake the Jameson Original and both syrups with ice, strain and pour into the glass, top with the gooseberry foam then garnish with the forget-me-not to serve.

About Irish Distillers

Irish Distillers is producer of some of the world’s most well-known and successful Irish whiskeys. Led by Jameson, our brands are driving the global renaissance of Irish whiskey. Jameson is the world’s fastest-growing Irish whiskey, experiencing 28 years of consecutive growth and hitting sales of 7.3m cases in 2017. Our brands are exported to 130+ markets, with over 80 of those experiencing double- or triple-digit growth.

Irish Distillers was formed in 1966, when a merger took place between John Power & Son, John Jameson & Son and Cork Distilleries Company. In 1988 Irish Distillers joined Pernod Ricard, gaining access to unprecedented levels of investment and an extensive global distribution network. Since 2012, we have invested over €250m to double our production and bottling capacity to meet global demand for our products.

We employ over 600 people across our operations in Cork and Dublin. 

About Pernod Ricard

Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 9, 010 million in 2016/17. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin&Sprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Malibu liqueur, Mumm and Perrier- Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,500 people and operates through a decentralised organisation, with 6 “Brand Companies” and 86 “Market Companies” established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. www.pernod-ricard.com

ISAAC BOWMAN PORT BARREL FINISHED STRAIGHT BOURBON AWARDED AT 2019
ULTIMATE SPIRITS CHALLENGE

Fredericksburg, VIRGINIA (JUNE 25, 2019) The 2019 Ultimate Spirits Challenge honored A. Smith Bowman Distillery’s Isaac Bowman Port Barrel Finished Straight Bourbon with a “Very Good, Strong Recommendation” distinction. This year saw a record number of entries from more than 45 spirit-producing nations. The competition was held in Hawthorne, NY home of the Ultimate Beverage Challenge Evaluation Center.

“We are honored to be called out amongst such a heavy pool of quality spirits,” said Master Distiller Brian Prewitt. “We pride ourselves on pushing the limits, and will continue to do just that as we move forward in our innovation.”

Judges described the bourbon as having “sweet tasting notes of sun-dried orange slices and freshly baked corn bread.” They also noted that “while supple on the tongue, there is a bit of fruit driven tang that balances the sweet flavors. Cinnamon and nutmeg spice wash over the palate on the long finish.”

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 A. Smith Bowman

A.Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  The Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately-owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. Its various brands have won more than 100 awards in the past five years, including “World’s Best Bourbon” in 2016 for its Abraham Bowman Port Finished Bourbon and again in 2017 for its John J. Bowman Single Barrel at the World Whisky Awards.  For more information on A. Smith Bowman, please visit www.asmithbowman.com.

Finalists Announced in Inaugural Scottish Whisky Awards

The finalists in the first annual Scottish Whisky Awards have been announced with 52 companies and 97 Scotch whiskies progressing to finalist stage in the new national competition.

The awards cover both taste and business performance and were judged last month by a highly experienced judging panel consisting of some of the world’s foremost experts in the business of Scotch.

Whiskies were assessed by a 32-strong judging panel from the UK, mainland Europe and Asia as part of a wide-scale blind tasting managed by the international sensory management consultancy, Cara Technology.

Five distilleries have been selected for the ultimate award of the competition, The Scottish Whisky Distillery of the Year. Craigellachie Distillery, GlenAllachie Distillery, Glen Scotia Distillery, Highland Park Distillery and Loch Lomond Distillery have been selected following a rigorous judging process which combined performance in business categories and the marks from the blind tasting,

Chair of the judging panel, Alan Wolstenholme, who also chairs the Scottish Distillers Association, commented;

“The Scottish Whisky Awards has now established itself as a robust and highly regarded competition which has a significant role to play in the Scotch whisky industry.

“Congratulations to all our finalists who have progressed and many thanks to the judges who have been submitting marks from around the world which ensures that we have drawn on some of the best insight and experience available.

“Scotch is the most important industry in Scotland; we have a unique and untouchable history and heritage.  We look forward to helping promote the success of our finalist businesses at home and abroad in the coming months.”

The awards are supported by commercial sponsors including Shawbrook Bank and Bruce Stevenson.

Kevin Boyd, Managing Director at Shawbrook Bank commented;

“At Shawbrook Bank, we are proud to play a part in supporting the inaugural Scottish Whisky Awards which offers a fantastic platform for blenders, bottlers and distillers to be recognised at both national and international level.  We congratulate all of the finalists and look forward to celebrating everything that is great about Scotch in September.”

Graeme Dempster, Account Executive at Bruce Stevenson Insurance Brokers commented;

“Bruce Stevenson Insurance Brokers are delighted to sponsor the prestigious Best Newcomer category in the inaugural Scottish Whisky Awards. It is terrific to see sustained growth in the Scotch Whisky sector and we congratulate all finalists in this year’s competition and wish them the best of luck.”

The winners will be announced at the Scottish Whisky Awards dinner and celebration on Thursday 5 September 2019 at the Sheraton Grand Hotel in Edinburgh. Finalists businesses are reserved places for purchase until Friday 12th July 2019 when tickets go on general release.

The awards, created by the PR and Events company KDMedia, are also a fundraising vehicle for The BEN, the Benevolent Society of the Licensed Trade of Scotland and the My Name’5 Doddie Foundation, set up by rugby legend Doddie Weir to help improve the lives of those affected by Motor Neuron Disease.

Wemyss Malts add two new Highland malt whiskies to their Family Collection range

Family run whisky makers Wemyss Malts have released two additional bottlings into its Family Collection range of blended Scotch malt whiskies and have named them ‘Blooming Gorse’ and ‘Flaming Feast’ after the flavours found in each whisky.

Both malt whiskies have been crafted from the family’s private collection of maturing whisky casks which were sourced by Isabella Wemyss and filled under her supervision. Years later, the mature whisky casks were selected by famed whisky writer Charlie Maclean and the Wemyss Malts team only when the spirit and casks had reached absolute balance and harmony, ready for crafting into exceptional blended malt whiskies.

‘Blooming Gorse’ is the third release of the Wemyss Family Collection range. It is a combination of two Highland single malts matured in a total of fifteen 1st fill ex-bourbon barrels and 1^st fill ex-bourbon hogsheads. Blooming Gorse is a malty and floral Highland Scotch whisky with the fresh notes of coconut, gorse flowers and vanilla. 6900 bottles have been produced.

‘Flaming Feast’ created as the fourth release of the Wemyss Family Collection range, is a combination of fifteen casks from two smoky single malt distilleries from the east Highlands and west coast, Inner Hebrides. Contrasting sweet and maritime smokes, as well as maturation in either 1st fill bourbon barrels or spicy de-charred and re-charred American oak casks lead to a mouth-watering and complex whisky. The 6000 bottle release of Flaming Feast is noted for a complex mix of sweet and savoury smoke, heather-honey and wood spice.

Each Wemyss Family Collection release focuses on a specific influence that impacts Scotch malt whisky, be it regional, spirit style or cask effect. For these two releases The Wemyss Malts blenders decided to focus on the Highland region for these twin releases, as whisky blender and Wemyss Malts brand manager Steven Shand explains:

 “The brief we set for these blended malts was to really illustrate the diversity of Highland malt whisky and show that there really is no one Highland regional style. Casks selected for the Family Collection are always very well balanced with active oak therefore the recipes were purposely kept simple. We selected casks from only a few single malt varieties for each blend to find complementing flavours that establish depth and complexity once combined and left to marry.”

Both blended malts are bottled non chill-filtered, in their natural colour and are 46% abv. They are presented in screen printed 70cl bottles with a striking charcoal and copper detailed gift carton.

Wemyss Family Collection; Blooming Gorse and Flaming Feast will be available initially  to Wemyss Malts Cask Club members and then in June from selected retailers in the UK, EU and Asian markets with suggested retail prices of £46 and £48 respectively.

Notes:

• Edinburgh based Wemyss Malts is family run company operated by brother and sister William and Isabella Wemyss. The Wemyss family Castle has been home to the family since the 1300s and is featured in the company logo.
• Blooming Gorse and Flaming Feast join the Wemyss Family Collection range with previous releases being Vanilla Burst and Treacle Chest in 2017. Wemyss Malts craft blended malt whiskies such as The Hive, Spice King and Peat Chimney as well as Batch Strength versions and single cask whiskies.
• Wemyss blended malts have recently won double gold medals for The Hive and Spice King as well as ‘Best in Class’ for The Hive at The San Francisco World Spirits Competition. The latest release of The Hive, Spice King and Peat Chimney Batch Strength, Batch No.002 all received gold medal wins from the Spirits Business Scotch Whisky Masters.
• The Wemyss family premium wines and spirits brands also include Lord Elcho blended Scotch whisky and Darnley’s Gin, together with the premium wine estate of Rimauresq Cru Classé in Cotes de Provence.

The family opened a single malt distillery at Kingsbarns, near St. Andrews in Fife and in July 2017 also added Darnley’s Gin distillery to the site. www.kingsbarnsdistillery.com