Benromach Distillery team expands as global popularity soars

Assistant distillery manager joins historic Speyside team 

Benromach Distillery has added to its team with the appointment of an assistant distillery manager.

As popularity for the traditional Speyside malt continues to grow across the globe, Benromach today (6 December 2017) announced that Jessica Haworth has started work at the historic Forres distillery.

Jessica Haworth, (31) has lived in Forres for the past four years and is originally from Colchester. She studied Brewing and Distilling at Heriot-Watt University in Edinburgh before moving to Crisp Malting Group and later Diageo, where she gained knowledge and experience in both the operational and technical aspects of the malting and distilling processes.

Jessica will be responsible for daily distillery management and operations while also supporting the team in the delivery of new and innovative projects for which Benromach is famed.

Keith Cruickshank, Benromach Distillery Manager, said: “Jessica’s appointment is a significant step forward and opens another new chapter in Benromach history. She joins us with considerable knowledge and expertise and will be an invaluable member of the team.

“Over the last 18 months, we’ve enjoyed considerable growth and, as the popularity of our award-winning whisky continues to grow, we have significantly expanded production to meet the international appetite for our whiskies.

“Ours is an industry that requires carefully forward planning and patience so the spirit that Jessica lays down today will not be bottled and tasted by our consumers for at least ten years or more.”

Jessica, who has worked in the whisky industry for eight years, added: “I was attracted to the role at Benromach as I have long admired the distillery’s commitment to the handcrafted techniques and time honoured methods that have been handed down through the generations. I love being hands on and I am already enjoying learning about the true and traditional Benromach way.

“The distillery has enjoyed an award winning year to date and I look forward to supporting its continued success.”

The Urquhart family revived Benromach Distillery, restarting production in 1998 after a five-year extensive refurbishment. The family decided to create a traditional single malt in a style that draws its influence from pre-1960s Speyside whiskies.

Sales of whisky from Benromach Distillery increased by 27% following an increased investment in marketing and brand building across the world.

For more information about the distillery, the range and the visitor centre, please visit www.benromach.com.

Notes

Originally built in 1898, Benromach Distillery was brought back to life when the Urquhart family purchased it in 1993. The distillery was extensively re-equipped over a five-year period before it was officially opened by HRH Prince Charles in 1998.

In reopening Benromach Distillery, the Urquharts decided to create a classic Speyside single malt – a style that draws its influence from Speyside whiskies pre-1960s.

Benromach Distillery is located on the outskirts of the ancient market town of Forres. A four-star visitor centre is open to the public throughout the year for tours and tastings. Benromach Distillery is a member of the world-famous malt whisky trail.

Old Elk^® Distillery Introduces Flagship Spirit, Old Elk Blended Straight Bourbon Whiskey

Master Distiller Greg Metze and entrepreneur Curt Richardson collaborate to craft a smooth bourbon that transcends tradition

FORT COLLINS, COLO. (Oct. 16, 2017) – Old Elk Blended Straight Bourbon Whiskey, a collaboration in legacy and innovation between Master Distiller Greg Metze and entrepreneur Curt Richardson (OtterBox; Blue Ocean Enterprises), is now available from Old Elk Distillery. With four times more malted barley than conventional recipes and a slow cut proofing process which allows more time for flavors to marry between proofing stages, the Old Elk Bourbon recipe transcends tradition to craft a rich, smooth bourbon.

“My passion for entrepreneurship paired with Greg Metze’s nearly four decades of experience distilling award-winning spirits led us to develop a recipe that honors tradition while innovating the process to create a distinct bourbon,” said Curt Richardson, founder of Old Elk Distillery. “Working together, our distilling team, along with Greg, tested a number of recipes and found that using four times the malted barley of conventional recipes, combined with a slow cut proofing process significantly longer than is typical, leads to an overall smoother bourbon.”

The Old Elk Bourbon recipe is a collaboration between the Old Elk Distillery team and Master Distiller Greg Metze. The partnership marks the award-winning industry veteran’s return to distilling and opens a new chapter in his long history of having a hand in some of the world’s best bourbons.

“We use traditional ingredients – malted barley, corn and rye – in an innovative, yet steadfast recipe to create a bourbon with smooth, rich flavors that act in harmony with caramel cues brought out by the charred barrels and spicy rye notes,” said Greg Metze, Master Distiller at Old Elk Distillery. “After testing a variety of proofing periods, we found that these flavors come together in a smoother bourbon when the proofing stages are longer. Instead of taking the usual 24 to 48 hours for proofing, we use a slow cut proofing process during which full-barrel proof bourbon is cut and left to rest – and we repeat this patient technique until the ideal character is achieved. It takes significantly longer than most common recipes, but taking the time to proof slowly makes all the difference.”

To help age and blend Old Elk Bourbon, the distillery team worked with key partners to ensure the quality and consistency of the bourbon in each hand-selected Old Elk barrel.

Old Elk Bourbon (SRP $49.99), now available in Colorado, features flavors of sweet maple and a hint of chocolate, overlaid with deep wood and coconut. It offers aromas of sweet vanilla and caramel, along with clove spice and nutty almond. Its mouthfeel is smooth, with a sweet, lasting flavor.

For more information, visit OldElk.com and connect with Old Elk at @OldElkBourbon on Instagram and Facebook, and @OldElkOfficial on Twitter.

About Old Elk Blended Straight Bourbon Whiskey

Old Elk Blended Straight Bourbon Whiskey is where legacy meets innovation. Where a master distiller with nearly four decades of bourbon under his belt collaborates with a master entrepreneur known for ingenious ventures to create a spirit that transcends tradition. The flagship spirit from Old Elk Distillery was crafted in a collaboration between entrepreneur Curt Richardson and Master Distiller Greg Metze. The smooth, rich bourbon uses a mash bill of traditional ingredients – barley, corn and rye – in an innovative recipe to create a distinct bourbon. In combining four times more malted barley than traditional recipes with a slow cut proofing process, significantly longer than is typical, this intentional time period allows the flavors to marry between stages, until the exact character is achieved, creating an overall smoother bourbon. The result is an overall smoother bourbon, in harmony with caramel cues evoked by charred barrels and spicy notes of rye. Learn more at OldElk.com.

About Old Elk Distillery

Old Elk^® Distillery – named best Colorado distillery at the 2016 and 2017 New York International Spirits Competition – is the distillery behind Old Elk Bourbon, Dry Town Gin, Dry Town Vodka, and Nooku Bourbon Cream. Founded by Curt and Nancy Richardson, the innovators who created OtterBox and Blue Ocean Enterprises, Old Elk Distillery follows the Richardsons’ tradition of innovation by crafting spirits unlike any others. Led by a team of experienced and passionate distillers based in Fort Collins, Colo., Old Elk prides itself on developing premium, handcrafted vodka, gin and bourbons.

TAKE THE TOMATIN TIPPLE TEST 

Tomatin’s People Pairing takes off with celebrity matches 

Highland distiller’s Tomatin have unveiled their People Pairing quiz that aims to match personality traits to different expressions in their core range of whiskies.

Based on the notion that certain personality traits could match the different characteristics of the distiller’s core range, a likely pairing can be suggested via an online test on the Tomatin website (http://www.tomatin.com/people-pairing) .

Master Distiller, Graham Eunson said, “With so many different whiskies within our core range, I have no doubt that there is a whisky to match every personality. By breaking down each expression to a certain flavor profile, I have tried to match these to five distinct personality types. It may not be definitive, but I believe that this shows that everyone can enjoy whisky. It’ll be interesting to see how the public reacts to their Tomatin’s paired whiskies.”

To launch the personality pairing test, the brand held a tasting with master distiller Graham Eunson, who matched three celebrities to their 12-Year Old, 18-Year Old and 36-Year old whiskies. The three celebrities that were matched were legendary cyclist Victoria Pendleton, fashion designer Henry Holland and Alpinist and 12-time Everest conqueror Kenton Cool.

Henry Holland, the famed Mancunian fashion designer to the stars, businessman and Internet personality, was matched with the smooth 12-Year Old. A malt known for being easy to drink and synonymous with a relaxed, yet charming, sophistication, this expression is paired perfectly with a man as suave and confident as Henry Holland.

Victoria Pendleton’s personality’s perfect tipple was the 18-Year Old and is the winner of the most gold medals within Tomatin’s core range. This track-cyclist is a nine-time world champion, and just like her paired whisky, is classy, ambitious and, as one of Great Britain’s most successful female Olympians, definitely an achiever.

Last, but by no means least, is Kenton Cool. Having climbed Mount Everest a staggering 12 times, he is one of Britain’s leading alpine and high altitude climbers. As an experienced over-achiever, he was a handsome match for Tomatin’s 36-Year Old, a world-class, mature dram that was voted Best Scotch in the world at the San Francisco Spirit Awards 2017.

University of Edinburgh Psychologist Dr Adam Moore has investigated the link between personality types and whisky preference. He said: “Some research has previously been done that can pair certain personality traits with key whisky flavours. Taste is the least understood of the human senses and whilst there has been research around the types of food people prefer, how our personalities affect these preferences, especially regarding whisky preference, has yet to be fully explored.”

Tomatin’s trophy cabinet bursts with accolades and awards including winning Distiller of the Year 2016 and Brand Innovator of Year 2017 at the Icons of Whisky Awards. Tomatin is also currently ranked in the Top 10 Single Malt brands in the USA and are one of the fasting growing brands in the UK. 

Notes: 

• The quiz can be found at: www.tomatin.com/people-pairing
• Facebook: facebook.com/tomatin1897
• Twitter: Tomatin1897
• Instagram: tomatinwhisky

The countdown to Talisker Whisky Atlantic Challenge begins

On 12th December 2017, 28 teams from around the world will leave the shores of La Gomera, Canary Islands, to row 3,000 miles across the Atlantic Ocean to English Harbour, Antigua in the Talisker Whisky Atlantic Challenge.

Known as the world’s toughest row, the 2017 race includes teams from the UK, Ireland, USA, Spain, Romania, Switzerland, Netherlands, Norway, Australia, New Zealand, China, Antigua and Egypt. Competing as solos, pairs, trios or teams of four, each participant will burn around 8,000 calories a day and lose approximately 20% of their body weight over the duration of the race.

Jim Beam Unveils First-Ever Artificially Intelligent Decanter

Chicago, Ill. – (November 29, 2017) – Jim Beam, the maker behind the world’s best-selling bourbon and last year’s groundbreaking Jim Beam® Apple Watch, is making history yet again, taking its knack for innovation to create the first-ever “smart decanter.”

A “HomeBar” engineered with more than 200 years of bourbon know-how, “JIM” is advancing the technology of shot pouring and drinking, providing bourbon lovers a high-tech way to enjoy America’s Native Spirit. A preview of the whiskey world’s most innovative piece of technology can be viewed on YouTube, and is available in limited quantities to those 21 years of age or older for pre-order on www.JimBeam.com for $34.90. Unlike other smart home devices, “JIM” not only answers life’s most important questions, but also offers groundbreaking shot pouring functionality that allows legal drinking age consumers to serve up a drink from the comfort of their couch.

Voiced by 7th Generation Master Distiller Fred Noe, the decanter-turned virtual voice assistant includes a sleek compartment for bourbon storage and voice command capabilities. While he can’t turn off the lights or sing you a song, “JIM” bridges the gap between Silicon Valley and Kentucky with unique artificial intelligence that will answer your questions… and pour you a glass of bourbon.

“At Jim Beam, we’re in the business of evolving the way people drink delicious bourbon,” said Noe. “For decades, we produced unique limited-edition decanters that are now collectors’ items. And now, we’re introducing a smart decanter that lets fans enjoy their bourbon on demand with friends and family.”

For a limited time only, “JIM” will be available for pre-order at www.JimBeam.com while supplies last. While modern smart devices have been known to retail upwards of $349, “JIM” will cost just $34.90.

The Jim Beam family has been answering questions about bourbon for more than 200 years. Jim Beam® is a Kentucky Straight Bourbon that’s aged twice as long as required, delivering an oak vanilla, spicy backdrop with a toasted oak, sweet finish. It is sold at the suggested retail price of $17.99 for 750mL, and in bars and retail locations nationwide. Price varies by market and product size, which includes 50mL, 100mL, 375mL, 750mL, 1L and 1.75L.

For more information on “JIM,” follow Jim Beam on Twitter (@jimbeam) and Instagram (@jimbeamofficial) or visit http://www.jimbeam.com.

About Beam Suntory Inc.
As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Hornitos and Sauza tequila, EFFEN and Pinnacle vodka, Sipsmith gin, and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and commitment to Growing for Good. Headquartered in Chicago, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

Diageo Whisky Summit brings the best of Scotland to China

The second edition of Diageo’s annual China Whisky Summit took place on 17-18 November in Guangzhou.

The landmark two-day event brings together over 500 industry experts, scotch adorers and business partners to discuss and share whisky knowledge, trends and opportunities in a series of panels, workshops and tasting masterclasses.

Chinese consumers have a thirst for knowledge on scotch whisky and a desire to refine their appreciation of its heritage, provenance and craft credentials. The Summit is one of Diageo’s major initiatives to drive awareness about the scotch category and excitement about Diageo’s scotch portfolio in China.

£4 billion of scotch is shipped across the world each year, making it the UK’s biggest food and drink export. Testimony to the growing demand for scotch amongst Chinese consumers, scotch whisky exports to China grew by 45% to £27m in the first half of 2017 according to the Scotch Whisky Association. Tourism is another important part of the scotch whisky industry and last year 1.7m visits were made to distilleries in Scotland, with many coming from China.

The Whisky Summit is one of the most exciting and engaging immersive whisky experience ever hosted in China, showcasing all the whiskies from Diageo’s 27 distilleries in operation in Scotland. Visitors have the opportunity to take virtual tours of some of Diageo’s most iconic distilleries and attend masterclasses given by some of the world’s most renowned whisky experts like Jim Beveridge, Johnnie Walker Master Blender, Georgie Crawford, Lagavulin Distillery Manager and acclaimed whisky writers Charles MacLean and Dave Broom.

INNOVATIVE INCHDAIRNIE GOES BACK TO THE FUTURE  AS IT REVEALS ‘RYE WHISKY’ 

News of groundbreaking Ryelaw creation sees Fife distillery display its ability to innovate and heralds return of rye in Scotch whisky making

InchDairnie Distillery has underlined its innovative intentions with the news that its first release, Ryelaw, will be a groundbreaking ‘rye whisky’ that brings together elements of Scotch whisky and American rye whiskey.

Ryelaw, which is made with a high proportion of malted rye, the key component in American rye whiskey, and also malted barley, the key ingredient in Scotch whisky, is being distilled at the Fife Distillery on Friday 1 December and the following days. It will be filled into casks for maturation until it is judged to be ready for bottling, at which point it will be the first release from the ingenious distillery in Glenrothes, which opened in May last year.

The creation of Ryelaw marks what is believed to be the return of the use of rye in Scotch whisky for the first time in over 100 years, and the culmination of a meticulously developed year-long project at Inchdairnie.

Ryelaw is inspired by a discovery made by InchDairnie’s managing director Ian Palmer; the unearthing of evidence in the 1908/9 Royal Commission Report on Whisky and Other Potable Spirits that shows rye was historically commonly used to make Scotch whisky more than 100 years ago. He combined this finding with his desire to fuse whisky tradition with innovative technology and his forward-thinking approach.

Unique equipment, recipe and production

Ryelaw is unique in a number of ways. Firstly, it has been created using Inchdairnie’s unconventional mash filter, one of only two in Scotland, which is able to process the viscous rye grains, unlike the traditional mash tuns in most distilleries.

Secondly, its secret recipe, with its high proportion of malted rye, and the fact that it will be made and matured in Scotland, means that it will meet the legal definitions of both a Scotch whisky and an American rye whiskey. In America, rye whiskey must contain at least 51% rye.

Lastly, distillation will partly take place in the distillery’s bespoke Lomond Hill still*, which was installed alongside two traditional pot stills to provide the capacity to experiment and the ability to have greater control over shaping flavour. As a result, Ryelaw will be the first rye whisky ever to be distilled in a Lomond Hill still.

While it can be described in general terms as a ‘rye whisky’, Ryelaw will officially be categorised as a single grain Scotch whisky** made using malted rye. This is in line with The Scotch Whisky Regulations 2009, which define the five categories of Scotch whisky*** and state that distillers in Scotland can only make Scotch whisky. 

Pushing the boundaries of flavour

In keeping with the meticulous approach taken with the distillery’s design, choice of equipment and production processes, Ryelaw has been in development over the past year, with initial pilot distillation already having taken place in October.

Together with Palmer’s 40 years of production expertise and the experience of distillery manager Scott Sneddon, InchDairnie has developed Ryelaw with a number of partners including food and drink innovation consultants Campden BRI, malt specialists Muntons, and yeast producers AB Mauri. The rye is currently supplied by Muntons, while the next batch and future batches will be grown by a local Fife farmer.

Ryelaw will be matured in new American oak casks, with the combination of the malted rye and fresh wood designed to create a distinctive take on the full spicy flavour, which rye whisky is renowned for.

When it is released, Ryelaw will become part of the core range being created at the distillery that will include other innovative whiskies, and an InchDairnie Single Malt Scotch whisky, which is expected to be available in around 2029.

Of his decision to create a whisky using rye, Ian Palmer said: “Our intention with the distillery right from the start was to push the boundaries of flavour in whisky using a combination of our experience and new technology while remaining true to whisky’s traditions.

“Creating this ‘rye whisky’ is one of many experimental ideas we had in mind when we built the distillery and one of the reasons we chose to install specific equipment that others do not have such as the mash filter and Lomond Hill still.

“We’ve spent a year researching and developing this and now we’re incredibly excited to be ready to start distilling. Rye whisky aficionados and malt whisky lovers will have to wait a good few years before we are ready to bottle it though!”

www.inchdairniedistillery.com/ryelaw/

 @InchDairnieDist

* A Lomond Hill still is InchDairnie Distillery’s unique version of a traditional Lomond still. A Lomond Hill still (named after the hills behind Inchdairnie distillery) is a traditional pot still but it has distillation plates in the neck in the still before the lyne arm. These plates help to create the same flavour profile throughout distillation

** ‘Single’ because it is from one distillery; and ‘grain’ whisky because it is made with grain other than malted barley

*** The five categories of Scotch whisky:

1. Single malt Scotch whisky
2. Single grain Scotch whisky
3. Blended malt Scotch whisky (formerly called “vatted malt” or “pure malt”)
4. Blended grain Scotch whisky
5. Blended Scotch whisky

Notes:

• InchDairnie is operated by John Fergus & Co. Ltd
• John Fergus & was founded in 2011 by Ian Palmer and he is the managing director at John Fergus & Co Ltd.
• InchDairnie has been supported from a technical point of view by Mauri Yeast, Tatlock and Thomson, Speyside Cooperage and the company’s malt supplier Muntons

In case you missed it… Rebel Yell 10 Year Single Barrel was included in Whisky Advocate’s Top 20 Whiskies of 2017, coming in at no. 12 as one of only three bourbons included in the list. This prestigious list contains the highest ranked whiskies in the world – those that are best in class for their style and that generate excitement among the whisky community. 

In the magazine, Fred Minnick described his Rebel Yell 10 Year Single Barrel tasting experience as: “Stellar caramel and vanilla notes, then pure bliss, striking powerful mouth-coating notes of crème brulee’ with a beautiful pecan pie note on the finish.”  

Only 2,000 cases of Rebel Yell 10 Year Single Barrel Kentucky Straight Bourbon were released in 2017 – each bottle a unique experience and hand-bottled barrel by barrel.   

For more information on Rebel Yell and its product lineup, visit www.rebelyellbourbon.com. For more information on the brand’s loyalty program, Band of Rebels, fans can sign up at www.bandofrebels.com. @rebelyellbourbon

JAMESON CASKMATES IPA EDITION GOES ON SALE WORLDWIDE

Global launch follows success of Jameson Caskmates IPA trial in Ireland

Irish Distillers, producer of the world’s most well-known and successful Irish whiskeys, today announced a new, global extension to the innovative Jameson Caskmates range with Jameson Caskmates IPA Edition, following a successful trial run in Ireland in September 2017.

Jameson Caskmates IPA Edition is a triple distilled Irish whiskey finished in craft IPA-seasoned barrels. The result is a whiskey that features the signature smoothness of Jameson alongside hints of light hops, fresh citrus and floral notes, and can be served neat, on the rocks, or paired with a beer.

Jameson Caskmates IPA Edition is the next chapter of a story that began in 2013, when Brian Nation, Master Distiller in Midleton Distillery, and Dave Quinn, Master of Whiskey Science in Midleton Distillery, met Franciscan Well Founder and Head Brewer, Shane Long, in a local Cork bar. The Midleton masters agreed to loan some Jameson casks to the brewery to discover their influence on Irish stout and when the stout-seasoned barrels were returned to Midleton Distillery, Dave Quinn re-filled them with Jameson Irish whiskey – a finishing process that created Jameson Caskmates Stout Edition. Having previously hit it off with stout, the team in Midleton were curious to try a new beer mate, and after much exploration discovered that a zesty IPA was the perfect partner.

Commenting on the announcement Jean-Christophe Coutures, Chairman and CEO of Irish Distillers, said: “Irish Distillers has a long history of innovation within the Irish whiskey category and we are incredibly proud of the latest chapter in this story of creative experimentation. This new addition to the Jameson Caskmates family was trialed in the Irish market exclusively since September 2017 and the response has been fantastic. We have no doubt that Jameson Caskmates IPA will be as popular throughout the world as it has been in its homeland of Ireland.”

Dave Quinn, Master of Whiskey Science in Midleton Distillery, added: “Without the curiosity and collaboration that took place that night in Cork and the expertise, passion and dedication that followed, we may have missed out on what has become a staple innovation within the Jameson family. It’s great to see the range growing so that more craft beer and whiskey fans alike can experience Jameson Caskmates. I recommend that you try the new release on the rocks or paired with a craft IPA but always with good friends over great conversations.”

Since launching in 2015, Jameson Caskmates has satisfied the appetite for new, innovative and authentic tastes among whiskey enthusiasts, Jameson drinkers and craft beer fans in over 40 markets worldwide.

Bottled at 40% ABV, Jameson Caskmates IPA Edition is available from December 2017 in the USA and January 2018 in Ireland. RRP is €38.

Notes:

Jameson Caskmates IPA Edition Tasting Notes, by Brian Nation, Master Distiller in Midleton Distillery

Nose: Floral, herbal hops, grapefruit citrus notes with subtle orchard fruits, complimented by wood shavings and a little nuttiness.

Taste: Hops and light citrus with sweet herbal notes and delicate spicy tones.

Finish: The lingering fresh fruit and hops give way to grains of barley and a signature smooth finish. 

About Irish Distillers

Irish Distillers is Ireland’s leading supplier of spirits and wines and producer 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 6.5m cases in 2017. Our brands are exported to 130+ markets, with over 71 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. http://www.pernod-ricard.com/

Norfolk distillery to make history with launch of first English whisky in century

Award-winning Norfolk business The English Whisky Co. is offering customers a chance to own a little bit of history this Christmas by releasing the first 10-year-old English whisky for over a century.

A very limited number of bottles of the single malt, taken from one of the first batch of casks laid down at St George’s Distillery in Roudham, are now being made available by England’s oldest registered whisky distiller.

It’s the result of the vision and determination of the late James Nelstrop, the founder of the business who opened the distillery in 2006. He, working alongside St George’s Distillery’s original Master Distiller Iain Henderson, went on to create the business’s first barrels of English whisky.

James’ son Andrew, owner and managing director of The English Whisky Co., said: “After a seemingly endless wait – we finally have a 10-year-old single malt whisky to share with you all.

“This is one of the ultra-rare casks from the Founder’s Private Cellar range and was chosen because it represents the quality of whiskies we expect in the future. The cask used for the 10-year-old is one of the earliest casks laid down at the distillery and is a wonderful example of the pioneering work my father and the distillery’s team have undertaken here.

“The whole team are immensely proud to see this whisky finally bottled and ready to be sent to our customers.

“The 10-year-old is presented in a beautiful piano finished box and each bottle is numbered and comes with a numbered certificate.”

The release of the historic single malt comes at the end of a tremendously successful year for The English Whisky Co. It has won numerous awards, including Gold and Silver in the San Francisco Spirits Competition, and three Liquid Golds in Jim Murray’s Whisky Bible – which also named the Norfolk distiller’s single-grain whisky Parched as the Best European Single Cask Whisky.

There were also celebrations in November with the launch of the distillery’s new £400,000 restaurant and coffee house The Kitchen.

“Releasing the 10-year-old certainly is a wonderful end to an exciting 2017,” added Andrew. “We have been overwhelmed by the reaction to our products – the awards are an extraordinary achievement for a non-mainstream whisky distillery.”

The English Whisky Co. have also taken this opportunity to join forces with Amathus PLC, who will look after the UK distribution of all The English products going forward.

Phil Duffy, Head of Spirits for Amathus, said: “The English Whisky Co. is an incredible addition to the Amathus portfolio and we feel honoured to have them on board. With the increasing popularity of whisky, it is inevitable the collection will be equally well received by on-trade and off-trade customers.

“The release of The English Whisky Co.’s 10-year-old English Single Malt is an important landmark in the development of modern distillation in England, and having tasted the range of whiskies they are producing we’re looking forward to exciting times ahead.”

For further information about The English Whisky Co. and its products, call St George’s Distillery on 01953 717939 or visit www.englishwhisky.co.uk

NOTES: 

The Founder’s Private Cellar is a collection of casks that belong to the founding family. These casks are made up of one-off’s and extraordinary examples of current products. There are very few of these casks, which is why the Distillery only release two or three a year.