Hockey Hall of Famer Ed Belfour Launches Second Career: Belfour Spirits

Ultra-Premium Whiskey Brand Debuts with Three Products in Illinois and Texas

DALLAS (Oct. 1, 2019) – Belfour Spirits proudly announces the launch of its ultra-premium whiskey brand and family of products, The Spirit of Champions™. The company is founded and led by Hockey Hall of Famer, Stanley Cup winner and Olympian Ed Belfour who teamed up with his son and daughter to translate his on-ice intensity into a new passion: hand-crafting spirits with unique character for whiskey aficionados and cocktail enthusiasts.

“There are a lucky few who do what they love, not once in a lifetime, but twice,” said Ed Belfour, president and CEO of Belfour Spirits, who retired in 2008 after 21 years of playing professional hockey. “For me, this is the perfect career, post hockey. There are so many similarities in this business to the sport – the competition, the art of distilling, the creativity in barrel selection, the dedication required, the camaraderie of the team. I feel blessed to work alongside my family and work to build what I hope is a second legacy for the Belfour name.”

The Belfour Spirits’ debut has been marked with high regards already from industry tasters, including Mark Gillespie of WhiskyCast, who rated the Bourbon Whiskey Finished with Texas Pecan Wood a 93 and the Rye Whiskey a 91, both out of 100 points.

A Five-Year Training Camp

For the past five years, two generations of the Belfour family (including Ed, son Dayn, 30, and daughter Reaghan, 27) have been working toward one goal: to produce a whiskey worthy of a championship; one that tastes as luxurious as its unique packaging: a 1920s-inspired, decanter-like bottle with a pattern that resembles cut crystal.

But additional generations of Belfours had a hand in this in the 1930s. “My grandparents in Canada were moonshiners, so we like to think this was our destiny,” Ed says.

Applying lessons learned by both father and son during their respective, professional hockey careers and industry education from attending two whiskey schools (Canadian Craft Distilling Institute in Kelowna, B.C., and Moonshine University in Louisville, Ky.), they have used teamwork, patience and attention to detail to distill 1,700 barrels of whiskey to date.

From Barrel to Bottle

All but 12 of its 1,700 barrels were distilled and continue to age in Statesville, N.C., by Ed and Dayn, in partnership with Southern Distilling.

They made the other 12 barrels first during Dayn’s internship at Woody Creek Distillery in Basalt, Colo. Those barrels aged the brand’s Limited Edition Straight Rye Whiskey. Fewer than 2,700 bottles exist and all are presented in a one-of-a-kind collector’s bottle and box.

“We meticulously handcraft in small batches, paying attention to the art of barrel selection, charring and blending, and marrying that with the science of fermentation, distillation and aging,” said Dayn Belfour, vice president of distilling and production for Belfour Spirits, who played professional hockey as a goalie until he was 26. “Our whiskey is intentionally well balanced, not too heavy with sweet or spice, and every bottle is infused with our family’s shared, immense passion.”

Three spirits are included in the brand’s debut: 

Rye Whiskey                                                                          47% ABV, 94 Proof, 750 ML

A nontraditional tasting Rye Whiskey, this spirit honors a nostalgic mash bill profile and has unexpected flavors for its kind.

• Appearance: Golden honey, medium amber

• Nose: A burnt sea salted vanilla caramel aroma, leather
• Taste: Sweet caramel, butterscotch, cinnamon
• Finish: Full-bodied velvety warmth that lingers with a peppermint finish 

Bourbon Whiskey Finished With Texas Pecan Wood                   46% ABV, 92 Proof, 750 ML

The majestic beauty of a 300-year-old, oversized pecan tree on the old Belfour ranch in North Texas inspired this unique spirit. This Bourbon Whiskey aged in American white oak barrels then spent extra time mellowing with added staves of Texas pecan wood, imparting subtle notes of brown sugar and heavy notes of smoky roasted pecan.

• Appearance: Golden honey, light amber
• Nose: Nutty, butterscotch, crème brulee
• Taste: Smoky vanilla, molasses
• Finish: Long mellow warmth with a rich mouthfeel layered with vanilla 

Limited Edition Straight Rye Whiskey                                50% ABV, 100 Proof, 750 ML

This Limited Edition is offered at 100 proof and presented in an autographed collector’s bottle, featuring a 1 oz. chalice cork that is plated in sterling silver.

• Appearance: Golden honey, light amber
• Nose: Smoke pear, plum, dark chocolate
• Taste: Light almond, white pepper, pear, apple
• Finish: Elegant lingering smoke, lasting warmth

Southern Glazer’s Wine & Spirits will distribute Belfour Spirits in Illinois and Texas beginning Oct. 1, 2019. Consumers are encouraged to visit their local fine spirits stores and restaurants to inquire about the availability of Belfour Spirits.

About Belfour Spirits

Led by Hockey Hall of Famer Ed Belfour, Belfour Spirits is an ultra-premium whiskey producer known for its spirits’ unique character and stunning packaging. In 2014, the Belfour family began their journey to hand craft exceptionally smooth and well-balanced whiskey made from the finest ingredients. Today, the company has distilled and is aging more than 1,700 barrels of whiskey. Belfour Spirits distributes in Illinois and Texas with additional markets expected to follow in 2020. To learn more, visit belfourspirits.com.

Record breaking Scotch Whisky Industry Charity Auction raises over £370k for leading Scottish cancer charity

Glasgow, Scotland – At The Beatson West of Scotland Cancer Centre, the parties involved in the Scotch Whisky Industry Charity Auction for Beatson Cancer Charity gathered to mark the success in raising funds and awareness for the charity: The Auction smashed auction estimates by achieving a record-breaking £371,950.

This amount includes the hammer price total, plus 100% of the buyer commission donated by auction host Whisky Auctioneer along with other donations associated with the Auction.

Beatson Cancer Charity supports people and families affected by cancer, from providing wellbeing and patient care services to funding pioneering research and specialist clinical posts.

The inspiration and driving force for the auction came from Ian Curle, former CEO of Edrington and former Chairman of the Scotch Whisky Association, who benefitted first-hand from the skill and dedication of the clinicians at The Beatson West of Scotland Cancer Centre.

The collection of 103 exceptional whiskies from over 30 different distilleries and independent bottlers encompassed the very best of the Scotch Whisky Industry and generated a significant level of interest globally, with over 4,200 bids placed by 321 bidders from across 35 countries.

Of particular interest were the one-of-a-kind whiskies bottled exclusively for the auction. One of these, the Bunnahabhain 50 Year Old Beatson Sherry Cask No.1 of 1, donated by Distell, is the oldest official bottling ever released by the Islay-based distillery and raised a stunning £12,650 (inc. buyer commission), which is £7,000 more than the previous auction record for an official Bunnahabhain bottling.

A further unique whisky was specially bottled and donated by Ian MacLeod Distillers, representing their first release in their role as new owners of the soon to be resurrected Rosebank Distillery. The Rosebank 1989 Single Cask 29 Year Old #2477 No. 1 of 1 raised £17,600 (inc. buyer commission), over £10,000 more than the previous auction record for an official Rosebank bottling.

Record UK auction prices were also achieved for The Macallan 1949 Millennium Decanter 50 Year Old, which raised £36,300 (inc. buyer commission) and Dalmore 1978 Constellation 33 Year Old Cask #1, which raised £7,370 (inc. buyers commission).  Previous prices included in this release are retrieved from data held by rare whisky analysts Rare Whisky 101.

Martin Cawley, Beatson Cancer Charity CEO said, “We have been absolutely overwhelmed by the success of this exciting initiative and extremely grateful to everyone involved in making it happen, whether they donated a bottle, helped with the organisation of the auction, or indeed purchased one of the vintage whiskies.  Everyone worked together to make this fundraising initiative such a wonderful success.  The amount raised exceeded all expectations and we are delighted at the outcome!  Our aim is to enhance the lives of people living with cancer and their families by providing practical care and support working closely with our colleagues at the Beatson West of Scotland Cancer Centre.  I can assure you this money will make a huge positive contribution to people’s lives.”

Commenting on the auction result, Ian Curle said, “We are delighted with the outcome of the auction, which wouldn’t have been possible without the collaboration of all parties involved. The sum raised is testimony to the generosity and support of my former colleagues and friends across the Scotch Whisky industry. A special thanks must go to Whisky Auctioneer who provided their services free of charge and donated their commissions to Beatson Cancer Charity. We were proud to come together to support the exceptional work of Beatson Cancer Charity which supports people through their cancer journey every step of the way.”

Iain McClune, Whisky Auctioneer Founder, said “We are blown away by the results of the auction and could not be more delighted to see Beatson Cancer Charity receive £371,950 towards their vital work. The Scotch Whisky industry has been unreserved in their generosity, donating some truly incredible whiskies that have attracted interest from around the world, achieving deserved record prices. We are truly honoured to have been asked to host the auction and would like to thank everyone involved in making it such a huge success.”

Karen Betts, Chief Executive of the Scotch Whisky Association, added, “It’s fabulous news that so much money has been raised for the Beatson Cancer Charity through the generosity of the Scotch Whisky industry and Whisky Auctioneer. The industry’s commitment to supporting organisations such as the Beatson in their provision of outstanding support to cancer patients in Scotland is testament to its spirit of generosity and collaboration.  Our congratulations go to everyone who was involved.”

The auction ran from 13 September and closed on 23 September.

Photographs can be found here (caption as below, and caption is also included in photograph information): https://whiskylink.co/swicapostauction

L to R, Alan Kilpatrick BEM, Kenneth Ferguson, Donna McLeod, Tom MacLaren, Ian Curle, Martin Cawley, Nathan Kaczmarski, Azmat Sadozye, David Glen, Jo Cook, Kirsty Nimmo, Lindsay McGarvie.

A link to the full auction is here:

https://www.whiskyauctioneer.com/scotch-whisky-industry-charity-auction

For more information about the auction or to register to participate in future auctions please visit https://www.whiskyauctioneer.com

For further information, please contact:

Nathan Kaczmarski, Whisky Auctioneer, nathan.kaczmarski@whiskyauctioneer.com 01738 245 576 or 07538 062 076

Graeme Littlejohn, Scotch Whisky Association, glittlejohn@swa.org.uk 0207 073 0544

Rosie Willmot, Scotch Whisky Association, rwillmot@swa.org.uk  0131 222 9225

About Beatson Cancer Charity

Beatson Cancer Charity supports people and families affected by cancer. From providing wellbeing and patient care services to funding pioneering research and specialist clinical posts, the Glasgow based charity reaches out to cancer patients across the West of Scotland and beyond. Working alongside the NHS and university partners, Beatson Cancer Charity strives to support The Beatson West of Scotland Cancer Centre.

About The Beatson West of Scotland Cancer Centre The Beatson West of Scotland Cancer Centre is an internationally renowned institution, one of the most innovative and modern cancer centres in the world and one of the busiest in terms of clinical activity and patient numbers. Each year The Beatson sees more than 8000 new patients and delivers more than 35,000 courses of chemotherapy and 6,800 courses of radiotherapy.

The Beatson has a catchment area of 2.5 million people, around 50% of the Scottish population. It is the primary centre for all radiotherapy and chemotherapy delivery to the population of the West of Scotland.

The Beatson is staffed by some 650 highly skilled and dedicated healthcare professionals across a range of disciplines.

About Whisky Auctioneer

Whisky Auctioneer is dedicated to the valuation and auctioning of fine and rare whiskies. We deal in whisky for the love of whisky, using our passion to support customers in valuing their collection, showcasing their whiskies to a wider audience and connecting it to those for whom whisky is also a passion – whether they be collectors, investors or connoisseurs.

 Whisky Auctioneer also looks for opportunities to support those undertaking charitable fundraising through our auctions and this has led to more than £7,000 being generated through auctions for causes including Islay Defibrillators, Street Soccer UK, Logan’s Fund, Leuchie House, the Feis Ile Committee and the Islay Pollinator Project.

Since 2013, Whisky Auctioneer has held regular monthly auctions. Each month our auctions feature over 5,000 whiskies and spirits. With a customer base of more than 30,000 registered users from 125 countries, sellers’ lots are shown to a truly global audience.

 Our easy-to-use and responsive site sees 60,000 bids each month.

 Our passion for whisky has gained us respect and authority from our customers, leading to world record hammer prices each month.

About Scotch Whisky Association

The Scotch Whisky Association is the trade body for the Scotch Whisky industry. With over 70 member companies, and more than a century’s experience of looking after the interests of this iconic industry, the SWA is recognised as one of the leading trade associations in the UK and is a respected and recognised voice in markets around the world.

The SWA strives to deliver the best possible global business environment for Scotch Whisky, in order to ensure Scotch Whisky continues to be the world’s premier whisky and consumers’ spirit of choice.

To achieve this, the Association works closely with members, with the UK and Scottish governments, international governments, and other partners to shape the future in favour of Scotch.

Wemyss Malts reintroduces ‘Nectar Grove’ Madeira cask finish as a limited edition Batch Strength release.

Scottish family whisky makers, Wemyss Malts, has reintroduced the award-winning, limited edition blended malt Scotch whisky named ‘Nectar Grove’ by bottling it as a Batch Strength release.  Nectar Grove is a combination of light and nutty Highland Scotch whiskies that have been carefully and considerately combined together before finishing for a further period in casks which had previously held Madeira fortified wine.

Nectar Grove Batch Strength is the first new expression in the Wemyss Malts Batch Strength range which launched in 2017 and currently consists of The Hive, Spice King and Peat Chimney Batch Strength Batch No.002 released earlier in 2019.

Bottled at the strength found to best suit the moreish stone fruit and nutty flavours of this Highland blended malt, an abv of 54.0% was chosen by the Wemyss Malts blenders. The result is an intensely fruity, sweet and indulgent malt whisky with a bright natural colour and an effervescent yet mouth-coating texture.

Nectar Grove Batch Strength is non chill-filtered and the Madeira wine finish has imparted a natural colour that has a rich, rose copper hue.

Striking ‘Rainbow Holographic’ material has been used to amplify the already eye-catching Nectar Grove packaging design that was initially inspired by artwork, jewellery and ceramics from the island of Madeira.

William Wemyss, Founder and Managing Director at Wemyss Malts, commented: “After the immensely positive feedback from our first “finished” blended malt we decided that a batch strength version of this recipe would prove an interesting and provoking addition to the blended malt category as a whole”.

8,100 bottles of Nectar Grove Batch Strength will be available, initially to the Wemyss Malts Cask Club. Retailers in the UK, EU and Asian markets will list from mid-October with suggested UK retail price of £55.00.

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.
• Nectar Grove Batch Strength joins other 2019 limited releases Blooming Gorse and Flaming Feast which are the 3^rd and 4^th release of Wemyss Family Collection range
• 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

We are pleased to reveal to our Spirit of Rothes community our 13 Year Old Halloween Edition 2019 single malt and, with it, a ghostly revelation: Halloween is Scottish! The whisky celebrates the ancient traditions and forgotten rituals that permeate Scotland’s history.

Thirteen is an unlucky number for some, superstitious for others. For The Glenrothes, it’s the perfect year to open the most unusual casks, and our latest eerie release has a hidden treat for the owner. The Glenrothes Halloween Edition 2019 resurrects the mystique and mystery of a deeply Scottish celebration by combining the ancient with the new. State of the art Near Field Communication (NFC) technology is embedded on each bottle label to reward its lucky owner with a hidden webpage and exclusive tasting video in the company of the Spirit of The Glenrothes.

This is our spooky secret for now.
The limited edition launch will not be available to buy on www.theglenrothes.com until 13th October.
Haste ye back!

Additionally we invite you to watch the premiere of “The Real Halloween”, a short film from The Glenrothes unveiling Scotland’s latest smoky secret.

WATCH NOW

MIDLETON VERY RARE 2019 UNVEILED AS ONLINE MEMBERS’ PROGRAMME LAUNCHES WITH SALE OF RARE VINTAGES

Irish Distillers, makers of some of the world’s most enjoyed whiskeys, has unveiled the eagerly awaited Midleton Very Rare 2019, alongside the launch of the ‘1825 Room’, an online members’ programme for discerning whiskey lovers to delve further into the pinnacle of Irish whiskey.

The 36^th edition in the renowned and highly collectable range has been masterfully blended from whiskeys laid down at Midleton Distillery, Co Cork, over the past four decades. Crafted by Master Distiller Brian Nation, Midleton Very Rare 2019 combines only hand-selected single pot still and single grain Irish whiskeys of exceptional quality and rarity within the Midleton inventory. With each whiskey having been matured exclusively in lightly-charred ex-bourbon American oak barrels for between 13 and 34 years, 2019 marks the oldest collection of casks used to create a Midleton Very Rare.

“Each year, for over forty years, we have been setting aside very small amounts of the finest single pot still and single grain distillates so that the Midleton Very Rare legacy can continue. I am delighted that our 2019 vintage is once again a whiskey of exceptional quality that fits beautifully into the family,” explains Brian. “This vintage features an extraordinary blend of whiskeys from the rarest casks in our collection, with the youngest whiskey in our 2019 vintage having been aged for 13 years, and the oldest dating back to 1985.”

Midleton Very Rare 2019 is a whiskey of great depth and flavour that marries the spice of a pot still whiskey and the floral fragrance of grain whiskey with a layer of delightful sweetness from the finest bourbon casks. Offering ripe fruit and sugary notes that complement the charred American oak of the barrels, Midleton Very Rare 2019 is a luxurious liquid with a touch of spice that slowly fades to give way to charred oak and barley notes that linger.

Bottled at 40% ABV, Midleton Very Rare 2019 is available globally from this month at the RRP of €180 in markets including Ireland, the UK, and the US.

To mark the release of its 2019 Midleton Very Rare vintage, Irish Distillers has launched the ‘1825 Room’, a members’ site to pay homage to Midleton Distillery’s outstanding influence on Irish distilling since its foundation in 1825. Offering exclusive content and features about Midleton Very Rare, the site – available to join now @ midletonveryrare.com will also include an exclusive online store, with five rare vintages for sale from 2^nd October for one month. To celebrate the launch of the 1825 Room, members will have the opportunity to purchase a bottle of the very first 1984 vintage at the price of £40 Irish punts, which equates to €50.80. In anticipation of demand being exceptionally high, purchasers will be selected through a ballot system.

“The new 1825 Room gives us a unique opportunity to offer rare releases, which we have acquired over time or released from our archives, to whiskey fans and collectors around the world.” explains Brendan Buckley, International Marketing Director at Irish Distillers.

Tasting notes for Midleton Very Rare 2019: 

Nose: Ripe fruit notes of sweet pear and apple that develop over time, adding a delicate touch of mango. Complimented by the charred American Oak, these flavours are further accentuated with additional sweet layers of brown sugar and vanilla, with a light dusting of nutmeg, cinnamon and clove spice.

Taste: Luscious and silky texture with the orchard fruits and pot still spices coming to the fore while the grain’s soft floral notes gently linger in the background, allowing the oak to add dimensions of mild tannins and wood spice.

Finish:  The fruits and gentle spice slowly fade, giving way to the oak foundation that leaves a mild roasted coffee and nutty character to linger until the very end. 

About Irish DistillersIrish Distillers is Ireland’s leading supplier of spirits and wines and 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 30 years of consecutive growth and hitting sales of 7.7m cases in 2019. Our brands are exported to 130+ markets, with over 70 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 No.2 worldwide producer of wines and spirits with consolidated sales of €9,182 million in FY19. Created in 1975 by the merger of Ricard and Pernod, the Group has developed through organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin&Sprit (2008). Pernod Ricard, which owns 16 of the Top 100 Spirits Brands, holds one of the most prestigious and comprehensive brand portfolios in the industry, including: 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’s brands are distributed across 160+ markets and by its own salesforce in 73 markets. The Group’s decentralised organisation empowers its 19,000 employees to be true on-the-ground ambassadors of its vision of “Créateurs de Convivialité.” As reaffirmed by the Group’s three-year strategic plan, “Transform and Accelerate,” deployed in 2018, Pernod Ricard’s strategy focuses on investing in long-term, profitable growth for all stakeholders. The Group remains true to its three founding values: entrepreneurial spirit, mutual trust, and a strong sense of ethics. As illustrated by the 2030 roadmap supporting the United Nations Sustainable Development Goals (SDGs), “We bring good times from a good place.” In recognition of Pernod Ricard’s strong commitment to sustainable development and responsible consumption, it has received a Gold rating from Ecovadis and is ranked No. 1 in the beverage sector in Vigeo Eiris. Pernod Ricard is also a United Nation’s Global Compact LEAD company.Pernod Ricard is listed on Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index.

Raise a Glass With Larkfire: New ‘Wild Water’

Launches Online

Whisky fans can raise a glass as a new ‘wild water’ – which helps to enhance the depth of flavour of scotch – is now available online.

Larkfire is sourced from the Isle of Lewis in the Outer Hebrides, where 3-billion-year-old gneiss rock helps give it a unique softness and natural purity that helps unleash the rich mix of aromas in whisky.

The high quality natural water is the only known canned water for whisky and is now available for just £1 a can at www.larkfire.co.uk.

The launch comes after Swedish chemists Björn Karlsson and Ran Friedman published a paper in the Scientific Reports journal in 2017, which helped establish why whisky tastes better when water is added – proving that water boosts the concentration of flavour compounds at the surface of the drink, enhancing the flavour.

Larkfire taps into the growing trend of ‘premiumisation’ in the drinks industry, where consumers take great care in the preparation of their drink, often prioritising quality above quantity.

A percentage of sales will flow back into the islands via an agreement with The Stornoway Trust, which looks after 69,000 acres of land on the Isle of Lewis, where the water is sourced.

Larkfire was founded by two whisky enthusiasts who observed people drinking wild water from streams in Scotland.

Co-founder James McIntosh said: “As whisky fans ourselves, it’s been a labour of love launching Larkfire.

“Whilst exploring the incredible Scottish landscape, we kept coming across locals drinking wild water straight from the ground.

“The centuries-old Lewisian gneiss rock is metamorphic and non-soluble, creating a pure and soft natural water with a low mineral content – which is perfect for whisky. It’s this process that helps create such a unique wild water, and we were determined to share it with people up and down the country.

“In Edinburgh and London you often see people add regular tap water to an expensive scotch – the problem is tap water has been recycled several times before it even reaches your glass, and chlorine and fluoride are added, interfering with the delicate flavours found in whisky. Put simply, tap water shouldn’t go anywhere near a good scotch.

“In Scotland we have a law specifying how whisky should be made, yet we’re willing to dilute this centuries-old craftmanship by allowing bog-standard tap water to be added to our great drink.

“Bottled water carries its own problems, as its high mineral content interferes with the aroma and taste.

“Consumers are becoming more discerning about not only their spirits but their mixers too. When you’re paying £20, £30, or even more for a single glass of whisky in a bar, you deserve to have the best water to pair it with.

“After travelling the breadth of Scotland, consulting master blenders, professors, chemists and geologists along the way, we think we’ve come up with the perfect solution.

“Mixing Larkfire with whisky creates a natural chemistry – complementing the whisky and unlocking its hidden complexities, creating a drink that is more enjoyable with greater depth.

“It’s a case of letting nature do its work with as little human intervention as possible.”

Larkfire is sourced on the Isle of Lewis in the Outer Hebrides, which is home to 15% of the UK’s freshwater surface area. The climate of the Isle of Lewis is characterised by short, cool and windy summers and extremely wet and windy winters – this wild climate and Scottish wilderness come together to produce the purest wild water.

The water is held on the surface by 3-billion-year-old Lewisian gneiss rock, among the oldest rock in the world. This non-soluble metamorphic rock is part of the reason for the water’s purity and lack of mineral content – it is naturally very soft and retains a slightly golden hue.

Larkfire is available now from www.larkfire.com priced at £1 per can, with a minimum order of 24 cans, plus delivery.

SAZERAC COMPANY OPENS SAZERAC HOUSE IMMERSIVE SPIRITED EXPERIENCE 

New homeplace celebrates New Orleans cocktail culture in completely restored historic building; brings first whiskey distillery to downtown New Orleans 

NEW ORLEANS, LA (October 2, 2019) The Sazerac Company, an American family-owned company based in New Orleans since 1850, today opened the Sazerac House, an immersive, spirited experience exploring the history of New Orleans through its cocktails. The Sazerac House, located at the intersection of Canal and Magazine Street, is just a few hundred yards from the original 1850 Sazerac Coffee House—the site where the Sazerac Cocktail was first introduced and the company was born.  Cutting-edge, immersive exhibit technology throughout the experience allows guests to dive into the French Quarter in the 1800s, take a seat at a simulation of the original Sazerac House café tables, chat with virtual New Orleans bartenders about their signature drink recipes and learn how to build drinks from the famous Mr. Boston guide, based on their favorite flavor profiles. The Sazerac House is open Wednesday through Saturday from 1:00 pm to 6:00 pm through the end of November 2019, and will then be expanding its hours. Complimentary tickets, available at www.sazerachouse.com, are required for entry.

Inside, guests will learn about the roots of the Sazerac family, which date back to the 1630s in France, explore interactive exhibits about the iconic Sazerac Cocktail, as well as learn about the impact of New Orleans on international cocktail culture. The Sazerac Company worked with a number of archivists to thoroughly research and document all of the information in the exhibits. More than a museum, guests can also take part in the production of Peychaud’s Bitters and Sazerac Rye Whiskey—marking the first time that whiskey has been legally distilled in the New Orleans Central Business District.

“The opening of the Sazerac House gives us a show-stopping homeplace in the heart of New Orleans, in a building with a history that aligns so closely to ours,” said Mark Brown, president and chief executive officer of the Sazerac Company. “The Sazerac House showcases our roots in this remarkable city, our commitment to our guests to create an incredibly memorable experience and our celebration of the Sazerac Cocktail.”

Upon arrival, guests will travel past a three-story-tall bottle wall featuring signature Sazerac brand spirits to elevators that bring them to the third floor, where the self-guided journey begins. Guests will first immerse themselves in New Orleans in the 1800s before traveling to the second floor exhibits which feature modern day cocktail craftsmanship.  Finally, visitors will explore whiskey production in the distillery before exiting through the retail store on the first floor. Along the way, guests who are age 21 and over will enjoy sampling stations with a variety of Sazerac products or cocktails, which will vary by day of the week and the season. 

Sazerac House Highlights Include:

• Sophisticated Spirits
  • Sit down, choose a drink and enjoy a virtual cocktail mixed up by a New Orleans bartender. Four bartenders who represent the city’s diverse cocktail culture share their craft, cocktail history, and personal stories. Watch an expert in action and along the way, learn about important tools, ingredients, spirits, and lore. Visitors leave feeling inspired and empowered to order or make new drinks.
• Café Culture
  • Café Culture captures the Sazerac House, c. 1902, one of the city’s top destinations–a place where the who’s who went to cut deals, handle business and discuss politics.  Visitors use physical coasters to activate the three stories and touch to expand upon story elements. Guests will meet the Sazerac House’s famous bartenders, enjoy tales of its spirited history, learn methods for making its most famous drinks, and get a taste for some of the celebrations. At the end, visitors can take the coaster as a souvenir, which has a drink recipe printed on the back.
• Magic Mirrors
  • Using hidden motion sensors, seemingly regular mirrors magically reveal a series of animated films. Through each of the three mirrors, visitors will see historic advertisements, photographs, and iconic Sazerac products, including Herbsaint, Sazerac de Forge & Fils Cognac, and Sazerac Rye Whiskey.
• The Power of the Dash
  • Visitors discover that bitters are a versatile product with the power to elevate cocktails and food recipes. They learn what bitters are, how they’re made, and simple pairings for each of the three featured Sazerac products. While learning about bitters as a concept, guests will also be able to view production and bottling of the famous Peychaud’s Bitters.
• Mr. Boston
  • Inspired by the Mr. Boston Bartender Guide, this interactive exhibit offers a curated-but-extensive menu of cocktails and a playful mode to find just the right one. Spin the virtual wheel to locate the perfect drink based on favorite flavors and spirits. Visitors can also browse recipes and learn about how drinking has changed since the first Mr. Boston guide was published in the 1930.
• Sazerac Rye Distillery Exhibit
  • One of the showstoppers of the Sazerac House is the Distillery Exhibit, which includes a new, custom-built still on the first floor of the Sazerac House. The 60-inch diameter, 500-gallon capacity still, which will produce Sazerac Rye Whiskey, is viewable from two stories through a glass front facing Canal Street, making it a prime attraction in the heart of downtown New Orleans. Sazerac Rye will also be bottled on site and available for sale in the Sazerac House retail shop. A 2,200 gallon thermal energy tank, viewable in the Distillery Exhibit, makes 14,000 pounds of ice at night to cool and condition the distillery equipment during the day.
• Retail Shop
  • At the close of their visit, guests will have the opportunity to purchase items from the retail shop, including apparel, bar tools, exclusive gift sets and even the spirits represented at the Sazerac House.

The Sazerac House is a full renovation of two nearly 200-year-old buildings which were previously vacant for more than 30 years. Local historic preservation architects Trapolin-Peer Architects and Ryan Gootee General Contractors led the renovation efforts of the 48,000 square foot space over the course of two years. Throughout the renovation there was a focus on restoring and reusing historic elements of the building, which reduced landfill load by 5300 tons and saved 2.557 metric tons of CO2.

Gallagher & Associates, a museum design company known for its work on the National WWII Museum, The Spy Museum, and many other notable attractions designed the exhibits. The New Orleans-based Solomon Group fabricated and installed the exhibits, and provided audio-visual integration.

In addition to exhibit space, the Sazerac House provides state of the art meeting and event space, with a capacity of up to 400 guests. Private events can include tastes of the spirits portfolios of the Sazerac Company with cocktail experts.

The buildings also house Sazerac company offices, which are home to 60 employees, 45 of which are new positions due to the Sazerac House creation.

Sazerac has a history of buying hidden gems and restoring them to their natural beauty. In 1992 the company bought Buffalo Trace Distillery in Kentucky, complete with ramshackle buildings, barbed wire fences surrounding the property, and an employee base which had dwindled down to 50 from its thriving post World War II days of 1,000 employees.  Today, Buffalo Trace Distillery is one of only 2,600 national historic landmarks in the United States, employing nearly 500 workers, and welcoming more than 250,000 visitors a year who enjoy its lush gardens and picturesque campus.

Sazerac is projecting 200,000 visitors within the Sazerac House’s first year of operation. The purchase price and renovation price is not being disclosed.

About Sazerac House

Standing proudly in a historic building at the corner of Canal and Magazine, and just a short stroll from the original 1850s era Sazerac Coffeehouse, the Sazerac House is an immersive exploration of the spirited culture of New Orleans. Featuring three floors of interactive exhibits across 48,000 square feet, including private event venues, an on-site Sazerac Rye distillery, and Peychaud’s Bitters production facility, the Sazerac House welcomes visitors to experience New Orleans history through the stories of its cocktails.  For more information on the Sazerac House, please visit www.sazerachouse.com 

About the Sazerac Company

            Sazerac is one of America’s oldest family owned, privately held distillers with operations in the United States in Louisiana, Kentucky, Indiana, Virginia, Tennessee, Maine, New Hampshire, South Carolina, Maryland, California, and global operations in the United Kingdom, Ireland, France, India, Australia and Canada. For more information on Sazerac, please visit www.sazerac.com

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:

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